Journal Description
Foods
Foods
is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI. The Italian Society of Food Sciences (SISA) and Spanish Nutrition Foundation (FEN) are affiliated with Foods and their members receive discounts on the article processing charges.
- Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
- High Visibility: indexed within Scopus, SCIE (Web of Science), PubMed, PMC, FSTA, AGRIS, PubAg, and other databases.
- Journal Rank: JCR - Q1 (Food Science and Technology) / CiteScore - Q1 (Health Professions (miscellaneous))
- Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 14.8 days after submission; acceptance to publication is undertaken in 2.9 days (median values for papers published in this journal in the first half of 2026).
- Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
- Companion journals for Foods include: Sustainable Foods and Food Engineering.
- Journal Cluster of Food, Nutrition, and Health Science: Beverages, Dietetics, Foods, Nutraceuticals, Nutrients and Obesities.
Impact Factor:
6.0 (2025);
5-Year Impact Factor:
6.5 (2025)
Latest Articles
Chromosome-Scale Genome Analysis Reveals Locus-Specific Disruption of the Citrinin-Associated Region in a Furu-Derived Monascus ruber Strain BC20
Foods 2026, 15(17), 3091; https://doi.org/10.3390/foods15173091 (registering DOI) - 31 Aug 2026
Abstract
Monascus species are widely used in traditional fermented foods for pigment and flavor formation, but citrinin contamination remains a major safety concern that limits broader food applications. Therefore, this study aimed to evaluate the citrinin risk of a furu-derived Monascus ruber strain, BC20,
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Monascus species are widely used in traditional fermented foods for pigment and flavor formation, but citrinin contamination remains a major safety concern that limits broader food applications. Therefore, this study aimed to evaluate the citrinin risk of a furu-derived Monascus ruber strain, BC20, by integrating phenotypic screening across food-relevant matrices with genome-resolved analysis. After 14 days of cultivation across eight matrices, including fungal media as well as dairy-, cereal-, and bran-based substrates, citrinin was not detected by immunoaffinity cleanup combined with HPLC–FLD (LOD, 4 μg/kg; LOQ, 12 μg/kg). To investigate the genetic basis of this phenotype, we generated a chromosome-scale genome assembly for BC20 and conducted comparative analyses across a total of 19 Monascus genomes. ANI analysis and phylogenomic inference consistently placed BC20 within the ruber–pilosus clade. Comparative synteny analysis showed that the citrinin-associated locus in BC20 no longer retained an intact cluster configuration but instead exhibited a remnant-locus architecture, and similar patterns were also observed in several related genomes from the same clade. By contrast, the monacolin K (mk) locus remained syntenically conserved in BC20, supporting locus-specific structural disturbance rather than assembly-derived pseudo-absence. Additionally, its antifungal susceptibility was determined. Overall, BC20 represents a M. ruber candidate strain with undetectable citrinin, and this study provides a practical analytical framework for citrinin risk screening in food-related Monascus isolates.
Full article
(This article belongs to the Section Food Microbiology)
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Open AccessArticle
School Lunches in Poland—Planned Wastage
by
Jan den Boer, Karolina Sobieraj, Emilia den Boer and Gudrun Obersteiner
Foods 2026, 15(17), 3090; https://doi.org/10.3390/foods15173090 (registering DOI) - 31 Aug 2026
Abstract
Food is lost and wasted at different points in the food supply chain, causing serious environmental, social and economic implications. School lunches are a significant source of food waste at the consumption stage. This study, undertaken in the framework of the Interreg Central
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Food is lost and wasted at different points in the food supply chain, causing serious environmental, social and economic implications. School lunches are a significant source of food waste at the consumption stage. This study, undertaken in the framework of the Interreg Central Europe project ‘foodCIRCUS’, investigates food preparation, consumption, and waste generation in six educational institutions (three primary schools and three kindergartens) in Wrocław, Poland. Monitoring was done during five consecutive days in each institution (October–December 2024), covering food produced and eaten as well as unserved food, serving leftovers, and plate waste for the main lunch components (soup, protein, starch, and vegetables). The main results give an overall amount of food waste of 236 g/meal planned, with a wastage level of 45%. This is higher than values reported in the literature and higher than the commonly cited global estimate of approximately 30% across the entire food supply chain. Most of the wastage occurred as plate waste (27% of the total food prepared), whereas unserved food constitutes 18%. Primary schools show higher levels of unserved food due to variability in meal uptake, whereas kindergartens show higher plate waste. Vegetables and certain starch-based dishes (groats) have the highest wastage levels. It can be concluded that both operational and behavioral factors cause food waste in school canteens. The national nutrition guidelines lead to a consistent overproduction of food in kindergartens and primary schools, both with their own kitchens and served by catering companies. Reduction strategies should focus on behavioral approaches such as nudging or awareness-raising and operational optimization (e.g., improved forecasting and portion control), as well as redistribution approaches for surplus. The national nutrition guidelines should be interpreted and implemented less strictly. Each pupil should be given the chance to eat portions according to the amounts based on the guidelines, but this does not mean that these amounts have to be prepared for all the pupils potentially attending lunch (as for many it is not their only nutrition source).
Full article
(This article belongs to the Section Food Security and Sustainability)
Open AccessArticle
Differential Effects of Household Thermal Processing on Extractable β-Glucan and Total Resistant Starch Across Processed Barley Forms
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Shrunga Shree Shivanand, Prasanthi Prabhakaran Sobhana, Srinivas Epparapally, Vinay Kumar Soma, Raghavendra Rao Chowdavarapu, Gobeeswaran Sundaralingam, Sangita Thenarangam, Shally Vishnoi, Pavithra Rajakumar Chithra, Prathyusha Vasireddy and Radhika Madhari
Foods 2026, 15(17), 3089; https://doi.org/10.3390/foods15173089 (registering DOI) - 31 Aug 2026
Abstract
Barley (Hordeum vulgare L.) is rich in β-glucan and resistant starch, key functional carbohydrates that are determinants of metabolic health. However, evidence on the effects of household processing on these fractions across barley forms remains limited. This study evaluated soaking and four
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Barley (Hordeum vulgare L.) is rich in β-glucan and resistant starch, key functional carbohydrates that are determinants of metabolic health. However, evidence on the effects of household processing on these fractions across barley forms remains limited. This study evaluated soaking and four household thermal processing methods (pressure cooking, microwave cooking, boiling, and dry roasting) on extractable β-glucan and total resistant starch in pearled barley, barley grits and barley flour. Pressure cooking produced the highest observed extractable β-glucan in pearled barley (6.40 ± 0.22 vs. raw 4.24 ± 0.17 g/100 g) and grits (5.80 ± 0.17 vs. raw 5.31 ± 0.27 g/100 g), whereas boiling was associated with highest extractability in flour (5.20 ± 0.17 vs. raw 4.59 ± 0.23 g/100 g). Soaked pressure cooking resulted in greater total resistant starch content in pearled barley (8.02 ± 0.11 vs. raw 5.24 ± 0.04 g/100 g) and grits (5.33 ± 0.09 vs. raw 2.10 ± 0.13 g/100 g), while non-soaked boiling showed a greater response in flour (1.07 ± 0.04 vs. raw 0.22 ± 0.01 g/100 g). The exploratory findings suggest that barley form may influence the response of functional carbohydrates to household thermal processing. Translating these outcomes into metabolic benefits requires further physicochemical, metabolic, and physiological validation.
Full article
(This article belongs to the Special Issue Innovative Functional Foods for Chronic Disease Prevention)
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Open AccessArticle
TMT-Based Quantitative Proteomics Reveals the Molecular Mechanism Underlying Quality Deterioration of Refrigerated Northern Pike (Esox lucius)
by
Tianyu Hou, Rui Ma, Weiqun Wang, Shijie Bi and Gao Gong
Foods 2026, 15(17), 3088; https://doi.org/10.3390/foods15173088 (registering DOI) - 31 Aug 2026
Abstract
This study aimed to elucidate the characteristics of protein changes and their relationship with physicochemical properties during the quality deterioration of refrigerated Northern Pike (Esox lucius). We employed tandem mass tag (TMT)-based quantitative proteomics, combined with physicochemical indicators, including surface hydrophobicity,
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This study aimed to elucidate the characteristics of protein changes and their relationship with physicochemical properties during the quality deterioration of refrigerated Northern Pike (Esox lucius). We employed tandem mass tag (TMT)-based quantitative proteomics, combined with physicochemical indicators, including surface hydrophobicity, carbonyl content, sulfhydryl content, and myofibrillar fragmentation index (MFI), to systematically analyze protein alterations during cold storage. The results showed that with prolonged cold storage, the surface hydrophobicity, carbonyl content, and MFI of Northern Pike samples exhibited an increasing trend, whereas the sulfhydryl content decreased. Proteomic analysis identified a total of 563 differentially expressed proteins (DEPs) between fresh and cold-stored states, of which 293 were upregulated and 270 were downregulated. Furthermore, by integrating COG/KOG functional classification, subcellular localization, and GO enrichment analysis, the functional characteristics of the DEPs and their potential involvement in biological processes were systematically characterized. Correlation analysis revealed that six DEPs were significantly correlated with the changes in physicochemical indices of Northern Pike during cold storage, namely fructose-bisphosphate aldolase encoded by ALDOA, Nesh-SH3 domain-target protein, keratin, neurofilament heavy polypeptide, serine/arginine repetitive matrix protein 2-like, and asymmetrical bis(5′-nucleosidyl) tetraphosphatase. By integrating analyses of differentially abundant proteins and protein oxidation, this study suggests potential molecular mechanisms potentially responsible for quality loss in northern pike under chilled storage, offering a theoretical foundation for its preservation and quality assessment.
Full article
(This article belongs to the Special Issue Advances in Aquatic Food Preservation: Innovative Materials, Intelligent Monitoring and Mechanisms of Quality Deterioration)
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Open AccessReview
Ethnogeographic Distribution of Nigerian Fermented Foods and the Prospects for Bioeconomy Improvements
by
Afolake A. Olanbiwoninu, Theresa A. Awotundun, Johnson F. Afolabi, Rachael O. Fashogbon and Omololu Fagunwa
Foods 2026, 15(17), 3087; https://doi.org/10.3390/foods15173087 (registering DOI) - 31 Aug 2026
Abstract
Fermented foods and beverages represent a cornerstone of Nigerian food culture, yet their scientific documentation remains fragmented, and their potential within global bioeconomy frameworks is largely unrealised. This review addresses two interrelated gaps: the absence of a comprehensive ethnogeographic analysis of Nigerian fermented
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Fermented foods and beverages represent a cornerstone of Nigerian food culture, yet their scientific documentation remains fragmented, and their potential within global bioeconomy frameworks is largely unrealised. This review addresses two interrelated gaps: the absence of a comprehensive ethnogeographic analysis of Nigerian fermented foods that integrates ecological, cultural, and agricultural drivers of regional diversity, and the limited examination of these foods as models for circular bioeconomy development. Using a narrative synthesis of peer-reviewed literature spanning 1986–2025, we systematically map the distribution of fermented tuber, cereal, legume, dairy, and fruit products across Nigeria’s major geopolitical zones, demonstrating that agroecological endowment, ethnic composition, trade routes, and cross-cultural interactions shape regional variation. Beyond their socio-cultural significance, Nigerian fermented foods contribute meaningfully to food security by extending shelf life, enhancing nutrient bioavailability, and reducing post-harvest losses. This review further positions ogi (fermented maize gruel) and garri (fermented cassava granules) as model systems for circular bioeconomy integration, demonstrating how by-product valorisation can generate value-added outputs, including animal feed, bioethanol, biodegradable packaging, and organic acids. Key challenges, including food safety deficits, absence of standardised production protocols, and limited regulatory frameworks, are critically assessed. Three priority research directions are identified: metagenomics-based microbiome profiling, development of culturally appropriate starter cultures, and formulation of gender-responsive regulatory instruments. Nigerian fermented foods, properly documented and integrated into innovation systems, represent an underutilised asset for sustainable food system transformation in Sub-Saharan Africa.
Full article
(This article belongs to the Special Issue Cereal and Cereal-Derived Products: Processing, Functional Properties and Applications in Foods)
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Open AccessArticle
Fabrication and Characterization of Ampelopsis grossedentata Leaf Powder-Stabilized Pickering Emulsion Gels
by
Si Chen, Yanyu Li and Benguo Liu
Foods 2026, 15(17), 3086; https://doi.org/10.3390/foods15173086 (registering DOI) - 31 Aug 2026
Abstract
Natural carrier systems that integrate structural integrity with protective function are critical for the efficient delivery of lipophilic bioactives. Here, we employed Ampelopsis grossedentata leaf powder (AGP), a flavonoid-rich plant material, as a particulate stabilizer to construct Pickering emulsion gels. The influence of
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Natural carrier systems that integrate structural integrity with protective function are critical for the efficient delivery of lipophilic bioactives. Here, we employed Ampelopsis grossedentata leaf powder (AGP), a flavonoid-rich plant material, as a particulate stabilizer to construct Pickering emulsion gels. The influence of AGP concentration and oil phase volume fraction on gel structure was examined, and the ability of the gels to protect lutein was further assessed. AGP displayed appropriate interfacial wettability, enabling it to adsorb at the oil–water interface and build a coherent particle layer. A progressive increase in AGP concentration reduced droplet size and raised gel strength from 3.07 × 10−2 N to 5.04 × 10−2 N, reflecting the formation of a more robust particle-based network. Among the formulations tested, the gel prepared with 4% AGP gave the best overall structural performance: it had the highest gel strength, together with favorable elasticity index (EI) and macroscopic viscosity index (MVI) values, indicative of superior load-bearing capacity and disturbance resistance. Raising the oil phase fraction further tightened droplet packing and improved structural stability. In storage trials, the optimized AGP-stabilized emulsion gel retained substantially more lutein than the MCT oil system without powder, with the 7-day retention increasing from 14.9% to 55.9%. This protective effect may be attributed to the physical barrier created by interfacial particles, together with the antioxidant activity of flavonoids naturally present in AGP. These findings uncover a synergistic role of plant-based particles in structuring Pickering emulsion gels and preserving lipophilic bioactives, highlighting AGP as a sustainable and functional platform for delivery systems.
Full article
(This article belongs to the Special Issue Functional Foods and Glucose Metabolism: Mechanisms and Health Implications)
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Open AccessArticle
Microbiota-Dependent Alleviation of Ulcerative Colitis by Liubao Tea: Integrated Insights into SCFA and Arachidonic Acid Metabolism
by
Xiao Yang, Song Xu, Ying Tong, Jichu Luo, Xixing Fang, Jiaxing Du, Changyuan Zhou, Guangnian Hu, Bao Yang and Qisong Zhang
Foods 2026, 15(17), 3085; https://doi.org/10.3390/foods15173085 (registering DOI) - 31 Aug 2026
Abstract
(1) Background: Ulcerative colitis (UC) is a chronic inflammatory bowel disease associated with gut microbiota dysbiosis and metabolic perturbations. Although Liubao tea (LBT) has gastroprotective benefits, the precise mechanisms by which LBT extract (LBTE) alleviates UC by orchestrating microbial and metabolic homeostasis remain
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(1) Background: Ulcerative colitis (UC) is a chronic inflammatory bowel disease associated with gut microbiota dysbiosis and metabolic perturbations. Although Liubao tea (LBT) has gastroprotective benefits, the precise mechanisms by which LBT extract (LBTE) alleviates UC by orchestrating microbial and metabolic homeostasis remain poorly understood. (2) Methods: A DSS-induced UC mouse model was used to evaluate LBTE efficacy. Serum pharmacochemistry, untargeted metabolomics, 16S rRNA sequencing, and targeted SCFA metabolomics were integrated to characterize absorbable active constituents, metabolic shifts, and gut microbiota landscapes. SCFA- and arachidonic acid metabolism-related targets were validated by RT-qPCR and Western blotting. PGF models and FMT were used to assess the causal role of gut microbiota in LBTE-mediated efficacy. (3) Results: LBTE preserved colon length and mucosal integrity while reducing IL-6, TNF-α, IL-1β, and oxidative stress. It enriched SCFA-producing genera and increased colonic butyric and valeric acids, activating GPR41/GPR109A signaling, upregulating ZO-1 and occludin, and strengthening the intestinal barrier. LBTE also downregulated PTGS2 and ALOX5, restored PTGS1 and CYP3A11, and inhibited NF-κB signaling. These effects were weakened in PGF mice but reproduced by FMT from LBTE-treated donors, confirming microbiota-dependent protection. (4) Conclusions: LBTE may serve as a complementary strategy for UC prevention and management.
Full article
(This article belongs to the Topic Exploring Nutritional, Antioxidant and Functional Potential of Plant-Based Food and Plant Bioactive Compounds in Human Health)
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Open AccessArticle
A Dynamic Gastrointestinal Mucus Simulator for Biorelevant Assessment of Nutrient Mucopenetration: Effects of Mucus Purification, Calcium, and Soluble Fibers
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Zijin Qin, Lewis Fortner, Jiannan Feng, Toshifumi Udo, Gopinath Mummaleti and Fanbin Kong
Foods 2026, 15(17), 3084; https://doi.org/10.3390/foods15173084 (registering DOI) - 31 Aug 2026
Abstract
Gastrointestinal mucus is the first barrier encountered by luminal nutrients, but conventional static models do not reproduce mucus deformation under dynamic luminal flow. Additionally, the effects of mucus purification and dietary components on mucus barrier function remain insufficiently characterized. To address these gaps,
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Gastrointestinal mucus is the first barrier encountered by luminal nutrients, but conventional static models do not reproduce mucus deformation under dynamic luminal flow. Additionally, the effects of mucus purification and dietary components on mucus barrier function remain insufficiently characterized. To address these gaps, a dynamic gastrointestinal mucus simulator was developed to evaluate mucus permeability under continuous luminal flow and investigate the effects of mucus purification and dietary components. The results showed that the dynamic model produced an approximately twofold glucose permeability compared with the static model, while increasing luminal flow further enhanced glucose permeability. Phycocyanin exhibited approximately 10-fold lower permeability than glucose, demonstrating the sensitivity of the model to differences in molecular properties. Additionally, mucus purification may compromise its barrier function due to the loss of gel-forming components. Dietary calcium and fibers enhanced the mucus barrier through different mechanisms, with 10 mM calcium reducing phycocyanin permeability by approximately 42%, and 6% cellulose nanocrystals and 2% alginate reducing glucose permeability by approximately 79% and 37%, respectively, suggesting their potential for modulating nutrient mucopenetration. This study provides an effective tool for evaluating mucus permeability and highlights the mucus barrier as an underexplored pathway where dietary components may modulate nutrient mucopenetration.
Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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Open AccessArticle
Profile of the Bioactive Compounds, Minerals, Antioxidant and Antimicrobial Properties of Coloured Cherry Tomatoes at Different Stages of Ripeness
by
Elena Coyago-Cruz, Gabriela Méndez, Josselyn Tenelema, Micaela Benalcázar and Jorge Heredia-Moya
Foods 2026, 15(17), 3083; https://doi.org/10.3390/foods15173083 (registering DOI) - 31 Aug 2026
Abstract
Cherry tomatoes are recognised for their nutritional value and for being an important source of bioactive compounds. The aim was to evaluate the effect of ripening on the commercial quality, mineral composition, bioactive compounds, and antioxidant and antimicrobial activity of five differently coloured
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Cherry tomatoes are recognised for their nutritional value and for being an important source of bioactive compounds. The aim was to evaluate the effect of ripening on the commercial quality, mineral composition, bioactive compounds, and antioxidant and antimicrobial activity of five differently coloured cherry tomato accessions. The bioactive compounds were quantified using rapid-resolution liquid chromatography, and antioxidant activity was measured by microplate spectrophotometry. The results showed significant differences among accessions and ripeness stages. Thus, the highest concentrations were 5263.7 mg/100 g DW for potassium, 469.3 mg/100 g DW for vitamin C, and 5866.5 mg/100 g DW for total organic acids, 46.2 mg/100 g DW for anthocyanins, 1073.7 mg/100 g DW for total carotenoids, 1447.7 mg/100 g DW for total phenolic compound, and 4.7 mmol TE/100 g DW for DPPH antioxidant activity. The crude ethanolic extracts showed moderate inhibitory effects against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Streptococcus mutans, with minimum inhibitory concentrations ranging from 1.95 to 83.96 mg/mL. However, no activity was observed against Candida albicans or Candida tropicalis. Taken together, these results demonstrate the high nutritional and functional potential of cherry tomatoes grown in Ecuador.
Full article
(This article belongs to the Special Issue The Health Benefits of Fruits and Vegetables—3rd Edition)
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Open AccessReview
Valorization of Rapeseed Meal: Production, Fractionation, and Utilization Routes
by
Xiaoxian Liu, Jin Xie and Christophe Blecker
Foods 2026, 15(17), 3082; https://doi.org/10.3390/foods15173082 - 31 Aug 2026
Abstract
Rapeseed meal is a major by-product of rapeseed oil production and contains proteins, structural carbohydrates, and bioactive compounds with potential uses in feed, food ingredients, functional materials, and thermochemical products. However, broader valorization is constrained by variability in meal composition, interactions among components,
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Rapeseed meal is a major by-product of rapeseed oil production and contains proteins, structural carbohydrates, and bioactive compounds with potential uses in feed, food ingredients, functional materials, and thermochemical products. However, broader valorization is constrained by variability in meal composition, interactions among components, fractionation efficiency, and scale-up requirements. This review examines how oil production routes affect meal composition and component accessibility, and summarizes physical fractionation, protein and polysaccharide recovery, and the separation, removal, or conversion of phenolic compounds, glucosinolates, and phytic acid. Applications of the resulting fractions in feed, fertilizer, foods, functional materials, bioactive products, and thermochemical conversion are evaluated. Existing evidence shows that pressing, solvent extraction, and thermal treatment alter residual oil content, protein solubility, protein–fiber associations, and the distribution of antinutritional compounds, thereby influencing subsequent separation. Fractionation conditions determine recovery, purity, structural state, and functionality and should be selected according to the intended product. Despite substantial progress, industrial implementation remains limited by feedstock variability, insufficient application-level validation, high water and chemical demand, and incomplete utilization of residual streams. Future work should define product-specific quality criteria, establish complete component mass balances, and develop continuous cascade fractionation processes with lower resource demand to support integrated and scalable rapeseed meal valorization.
Full article
(This article belongs to the Section Plant Foods)
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Open AccessArticle
How Chef-Designed Plating Shapes Consumer Evaluations of a Dish in a Real Restaurant Setting
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Kosuke Motoki, Kohei Yamaguchi, Nozomi Koda, Hagino Oshiro, Ayane Horike, Rieko Moritoyo, Chika Takahashi, Tatsuya Noda, Haruka Tohara and Shin-ichi Ishikawa
Foods 2026, 15(17), 3081; https://doi.org/10.3390/foods15173081 - 31 Aug 2026
Abstract
Visual cues strongly influence consumer evaluations of food, but sauce presentation may also affect how diners interact with a dish during consumption. In a naturalistic restaurant field study, 57 participants completed a counterbalanced within-participant comparison of minimal and drizzle sauce presentations, with evaluations
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Visual cues strongly influence consumer evaluations of food, but sauce presentation may also affect how diners interact with a dish during consumption. In a naturalistic restaurant field study, 57 participants completed a counterbalanced within-participant comparison of minimal and drizzle sauce presentations, with evaluations collected before and after tasting. An integrated 2 (presentation) × 2 (phase) × 2 (presentation order) repeated-measures analysis showed that, before tasting, minimal presentation was rated as healthier than drizzle presentation after adjustment for order (adjusted mean difference = 0.60, 95% CI [0.19, 1.00], p = 0.005; Holm- and FDR-adjusted p = 0.032). After tasting, minimal presentation received higher unadjusted ratings of intention to eat more and overall liking, but neither difference survived multiplicity correction. No presentation × phase interaction was significant. Because sauce placement also changed diners’ opportunity to regulate sauce use, post-consumption findings are interpreted as effects of presentation-and-consumption format rather than visual presentation alone. Thus, the clearest finding concerns pre-consumption healthiness inference, whereas the post-consumption results are smaller and exploratory.
Full article
(This article belongs to the Special Issue Sensory and Consumer Science in Hospitality and Service Management: Food Experience, Perception, and Consumer Choice)
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Open AccessReview
Towards the Recognition of Ethiopian Teff (Eragrostis tef [Zucc.] Trotter) Flour Under the European Union Geographical Indications System
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Matilde Tura, Rosalba Roccatello, Erica Bensmail, Enrico Valli, Gebreyohannes Girmay, Zenebe Gebreegziabher, Marco Setti and Tullia Gallina Toschi
Foods 2026, 15(17), 3080; https://doi.org/10.3390/foods15173080 - 31 Aug 2026
Abstract
This paper explores the potential for promoting Ethiopian teff flour through the European Union’s Geographical Indications (GI) framework. After outlining the evolution of GI regulations in the international trade context and the EU’s role in quality policy for agri-food products, the paper assesses
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This paper explores the potential for promoting Ethiopian teff flour through the European Union’s Geographical Indications (GI) framework. After outlining the evolution of GI regulations in the international trade context and the EU’s role in quality policy for agri-food products, the paper assesses the value of teff as a high-potential product. Originated and domesticated around Axum, teff is a staple crop in Ethiopia, both nutritionally and socio-economically, cultivated by a multitude of smallholder farmers. However, access to European markets is hindered by insufficient enforcement of food safety standards, lack of quality control, and inconsistent labelling practices. Recognition as a GI—specifically as a Protected Geographical Indication (PGI)—could enhance the visibility, traceability, and legal protection of Ethiopia’s teff. The paper also highlights challenges in advocating for the development of a detailed product specification aligned with EU regulations. Integrating teff production into the GI system may strengthen rural economies, preserve traditional knowledge, and increase the international profile of a product with significant nutritional and economic potential.
Full article
(This article belongs to the Special Issue Sustainable Agriculture for Food and Nutrition Security: 2nd Edition)
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Open AccessArticle
Balancing Environmental Footprints and Nutritional Efficiency in University Canteen Menus: A Scenario-Based Life Cycle Assessment of Menu Architecture
by
Merve Çapaş and Şükrü Taner Azgın
Foods 2026, 15(17), 3079; https://doi.org/10.3390/foods15173079 - 31 Aug 2026
Abstract
University canteen menus are increasingly evaluated for their environmental impacts, yet sustainability strategies often focus on single-food substitutions rather than on overall meal structure. This study investigated whether environmental improvements are better achieved through main-dish substitution or through redesigning menu architecture while maintaining
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University canteen menus are increasingly evaluated for their environmental impacts, yet sustainability strategies often focus on single-food substitutions rather than on overall meal structure. This study investigated whether environmental improvements are better achieved through main-dish substitution or through redesigning menu architecture while maintaining nutritional efficiency. An LCA-based dataset of university canteen meals was restructured into a fixed four-course architecture, and four representative scenarios were evaluated for energy, protein, carbon, and water footprints, as well as the protein-adjusted carbon footprint. This was followed by a Monte Carlo simulation (10,000 iterations per scenario) using the observed annual menu dataset. Main-dish substitution reduced the carbon footprint by 27.3% (from 2.355 to 1.713 kg CO2e) but decreased protein by 24.9% and increased the water footprint by 12.5%. Restructuring the side and complementary dishes instead reduced the carbon footprint by 23.1% and the water footprint by 67.5% while preserving protein content. Monte Carlo simulation confirmed the strongest profile for the restructuring scenario, with the lowest median protein-adjusted carbon footprint (0.069 kg CO2e/g protein) and the highest probabilities of outperforming the reference menu in carbon footprint (86.2%), water footprint (76.9%), and protein-adjusted carbon footprint (81.3%). These findings suggest that optimizing menu architecture, not main-dish substitution alone, offers a practical strategy for reducing environmental burden while maintaining nutritional efficiency in institutional food services.
Full article
(This article belongs to the Section Food Systems)
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Open AccessArticle
Effects of Passiflora incarnata Leaf Polyphenol Extract on High-Fat-Diet-Induced Metabolic Syndrome in Mice and Associated Changes in the Gut–Liver–Adipose Axis
by
Ying Ju, Liangliang Qi, Yongcai Huang, Ge Chen, Jie Gui, Xuzhou Liu and Liu Yang
Foods 2026, 15(17), 3078; https://doi.org/10.3390/foods15173078 - 30 Aug 2026
Abstract
Metabolic syndrome, driven by obesity, poses a significant global health burden. P. incarnata leaf polyphenol extract (PP), a crude 70% ethanol extract, exhibits potential bioactive properties, yet its efficacy and underlying mechanisms against metabolic disorders remain unclear. This study investigated effects of this
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Metabolic syndrome, driven by obesity, poses a significant global health burden. P. incarnata leaf polyphenol extract (PP), a crude 70% ethanol extract, exhibits potential bioactive properties, yet its efficacy and underlying mechanisms against metabolic disorders remain unclear. This study investigated effects of this extract (PP) on high-fat diet (HFD)-induced metabolic syndrome in mice and explored possible involvement of the gut–liver–adipose axis. Thirty mice were divided into five groups: ND (normal diet), HFD, PC-HFD (HFD + orlistat), PP1 (HFD + 75 mg/kg/day PP), and PP2 (HFD + 150 mg/kg/day PP). After 8 weeks, high-dose PP (PP2) significantly attenuated body weight gain, and reduced food intake, hyperlipidemia, and systemic inflammation. In addition, PP intervention altered the gut microbiota composition and was associated with enrichment of beneficial genera and elevated fecal short-chain fatty acids (SCFAs). Hepatic transcriptomics showed that PP2 extensively reversed HFD-induced transcriptional suppression, while fecal metabolomics indicated restoration of key metabolite profiles. Furthermore, PP2 markedly upregulated thermogenic gene expression in adipose tissue. Collectively, these findings suggest that PP, particularly at the high dose, ameliorated HFD-induced obesity and related metabolic disturbances; these benefits were accompanied by decreased caloric intake, changes in gut microbiota composition, hepatic transcriptomic profiles, and adipose thermogenic gene expression.
Full article
(This article belongs to the Topic Bioactive Compounds from Agricultural and Agro-Industrial By-Products: Recovery, Characterization, and Health-Promoting Applications)
Open AccessArticle
Metabolic Profile and Dynamic Characteristics of Ziziphi Spinosae Semen Flavonoids During Biotransformation and Their Effect on Human Gut Microbiota In Vitro
by
Ruiqi Yang, Haolin Zhang, Yadan Mo, Conghui Wang, Jinchun Wu, Lijun Guo, Xiangping Pei, Yan Yan and Chenhui Du
Foods 2026, 15(17), 3077; https://doi.org/10.3390/foods15173077 - 30 Aug 2026
Abstract
The Ziziphi spinosae semen flavonoids (ZSSF) possess significant nutritional value and exhibit a wide range of health benefits, exerting positive effects on diseases related to the central nervous system. Given the excellent bioactivity and limited absorption of ZSSF, elucidating the underlying mechanism of
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The Ziziphi spinosae semen flavonoids (ZSSF) possess significant nutritional value and exhibit a wide range of health benefits, exerting positive effects on diseases related to the central nervous system. Given the excellent bioactivity and limited absorption of ZSSF, elucidating the underlying mechanism of ZSSF is imperative. In this study, in vitro fecal microbial culture fermentation was performed to investigate the metabolism of ZSSF and its effect on the gut microbiota. A total of 45 chemical constituents were identified by Ultra-performance liquid chromatography–quadrupole time-of-flight–tandem mass spectrometry (UPLC-Q-TOF-MS/MS), and possible biotransformation pathways were postulated. The degradation rates of spinosin and 6‴-feruloylspinosin were 2.53 ± 0.07 μg/mL/h and 0.79 ± 0.06 μg/mL/h, respectively, with swertisin accumulating to 55.00 ± 3.55 μg/mL at 24 h before declining. The abundance of Firmicutes increased from 8.42% at 0 h to 48.26% in the ZSSF fermentation group at 48 h, while Actinobacteria and Proteobacteria decreased from 60.02% and 30.25% to 23.46% and 20.02%, respectively. Furthermore, gas chromatography–mass spectrometry (GC-MS) was used to analyze short-chain fatty acids (SCFAs), revealing that ZSSF was associated with higher butyrate concentration at 48 h under the tested batch-fermentation conditions, with significantly higher levels observed in the ZSSF fermentation group compared to the control (1.34 ± 0.03 vs. 1.10 ± 0.05 mmol/L, p < 0.05). This study provides the first integrated analysis of ZSSF metabolism, gut microbiota modulation, and SCFAs production in a single in vitro fermentation model, offering a comprehensive understanding of the gut microbiota-mediated biotransformation of ZSSF and its metabolic consequences. Notably, these findings are derived from an in vitro batch fermentation model, and therefore, in vivo validation is required to confirm the physiological relevance of these observations. Collectively, this study provides insight into the exploration of the metabolic functions and mechanisms of ZSSF.
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(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
Open AccessArticle
A Novel Bimetallic Nanozyme-Driven Fluorescence–Colorimetric Dual-Mode Platform for the Rapid Detection of Escherichia coli O157:H7 in Meat Products
by
Hongzhou Chen, Weichao Wu, Mengyu Li, Yang Liu, Chuanfu Lu, Qi Li, Yuwei Ren, Baocai Xu, Yingwang Ye and Kezhou Cai
Foods 2026, 15(17), 3076; https://doi.org/10.3390/foods15173076 - 30 Aug 2026
Abstract
Foodborne diseases pose a severe threat to human health. As a critical meat-borne pathogen, Escherichia coli O157:H7 (E. coli O157:H7) can trigger severe illnesses such as hemorrhagic enteritis, threatening public safety and causing a huge economic impact on the meat industry. However,
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Foodborne diseases pose a severe threat to human health. As a critical meat-borne pathogen, Escherichia coli O157:H7 (E. coli O157:H7) can trigger severe illnesses such as hemorrhagic enteritis, threatening public safety and causing a huge economic impact on the meat industry. However, previous detection methods have struggled to strike an optimal balance among accuracy, reliability, and efficiency, with various traditional techniques exhibiting obvious technical shortcomings. To overcome these limitations, this study developed a novel biosensor for the rapid detection of E. coli O157:H7 based on bimetallic carbon-based nanozymes. This sensor leverages the superior peroxidase-like activity and excellent intrinsic fluorescence of bimetallic carbon dots, providing a solid foundation for constructing a dual-modal platform combining colorimetry and fluorescence. Ultimately, this collaborative approach enables the rapid and accurate detection of the pathogen, substantially enhancing the reliability and stability of the results with a limit of detection (LOD) of 10 cfu/mL. This research presents significant practical application value and offers an innovative design strategy for developing advanced diagnostic sensors for E. coli O157:H7 and other meat-borne pathogens.
Full article
(This article belongs to the Special Issue Immunoassays for Food Contaminants: Bridging Laboratory and Field Applications)
Open AccessArticle
Enhanced Oxidative Stability of Walnut Kernels by Lipid-Soluble Antioxidant Combinations: From Individual Screening to Ternary Formulation
by
Shanshan Jiang, Rongrong Wang, Huiliang Wen, Zihang Fu and Jianhua Xie
Foods 2026, 15(17), 3075; https://doi.org/10.3390/foods15173075 - 30 Aug 2026
Abstract
Walnut kernels are highly susceptible to lipid oxidation because of their high content of unsaturated fatty acids. This study screened five lipid-soluble antioxidants—tert-butylhydroquinone (TBHQ), butylated hydroxytoluene (BHT), propyl gallate (PG), dilauryl thiodipropionate (DLTP), and ascorbyl palmitate (AP), and further evaluated binary and ternary
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Walnut kernels are highly susceptible to lipid oxidation because of their high content of unsaturated fatty acids. This study screened five lipid-soluble antioxidants—tert-butylhydroquinone (TBHQ), butylated hydroxytoluene (BHT), propyl gallate (PG), dilauryl thiodipropionate (DLTP), and ascorbyl palmitate (AP), and further evaluated binary and ternary formulations based on BHT. Treated walnut kernels were subjected to accelerated oxidation, and the oxidative stability was assessed using peroxide value, thiobarbituric acid-reactive substances (TBARS), DPPH radical scavenging activity, electron spin resonance, fatty acid composition, thermogravimetric analysis, and sensory evaluation. Among the individual antioxidants evaluated at their respective maximum permitted concentrations, BHT showed the most consistent protective effect, with the lowest oxidation indices, the strongest DPPH radical scavenging activity, and the weakest thermally induced radical signal. The BHT + TBHQ formulation performed significantly better than BHT alone in several oxidation indices (p < 0.05). The ternary BHT + TBHQ + DLTP formulation showed the best overall performance, with antioxidant activity comparable to that of the commercial antioxidant blend and significantly lower TBARS values than the BHT + TBHQ group (p < 0.05). Linoleic, oleic, and α-linolenic acids remained at 58.78–62.54%, 17.62–21.33%, and 10.64–11.31%, respectively. No significant differences in aroma or flavor were observed among treatments (p > 0.05). These findings indicate that BHT + TBHQ + DLTP effectively improves the oxidative stability of walnut kernels during accelerated storage.
Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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Open AccessArticle
Sourdough-Yeast Co-Fermentation Preserves Frozen Raw Stuffed-Bun Quality
by
Xiaoling Zhou, Dongsheng Zhang, Sinan Xu, Yanju Hu, Bin Xu, Zhihua Li and Xiaobo Zou
Foods 2026, 15(17), 3074; https://doi.org/10.3390/foods15173074 - 30 Aug 2026
Abstract
Frozen raw steamed stuffed buns lose volume and harden during storage, limiting industrial quality retention. Here, we evaluated 0%, 30%, 50%, 70%, and 100% sourdough addition in a sourdough–yeast co-fermentation system and examined microbial, metabolic, and gluten-related changes. At 30% addition, the dough
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Frozen raw steamed stuffed buns lose volume and harden during storage, limiting industrial quality retention. Here, we evaluated 0%, 30%, 50%, 70%, and 100% sourdough addition in a sourdough–yeast co-fermentation system and examined microbial, metabolic, and gluten-related changes. At 30% addition, the dough reached a maximum height of 47.7 mm and produced the best overall product quality. After 30 days at −18 °C, this group retained the highest specific volume, approximately 21% above the control, together with lower hardness and higher sensory scores. Yeast and lactic acid bacteria (LAB) counts remained at 6.21 and 7.50 lg CFU/g, respectively, and proline accumulation was positively correlated with greater freeze tolerance, suggesting that it may play a role in cryoprotection, but the causal relationship remains to be further experimentally verified. Free sulfhydryl content increased by 6.25%, compared with 73.02% in the control, indicating less disruption of gluten disulfide bonds. Therefore, under the experimental conditions employed in this study (specific wheat flour, sourdough fermentation system, and 30-day frozen storage), the 30% sourdough addition level exhibited the best overall quality improvement, probably through coordinated microbial metabolism and preservation of the gluten network. These findings support the use of sourdough–yeast co-fermentation in frozen flour products.
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(This article belongs to the Section Grain)
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Open AccessArticle
Purified Lotus Leaf Flavonoids in Lysozyme–Chitosan Coatings: Effects on Coating Properties and Strawberry Preservation
by
Xinrui Gao, Lei Xiong, Dexin Zhang, Xi Feng, Huiqing Wu, Wen Huang and Zhili Ma
Foods 2026, 15(17), 3073; https://doi.org/10.3390/foods15173073 - 30 Aug 2026
Abstract
Conventional lysozyme–chitosan (LCS) coatings combine the film-forming properties of chitosan with lysozyme-mediated antibacterial activity, but their antioxidant capacity and activity against Gram-negative bacteria remain limited. In this study, purified lotus leaf flavonoids (LLF) were incorporated into a LCS matrix at 0.1–0.3% (w
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Conventional lysozyme–chitosan (LCS) coatings combine the film-forming properties of chitosan with lysozyme-mediated antibacterial activity, but their antioxidant capacity and activity against Gram-negative bacteria remain limited. In this study, purified lotus leaf flavonoids (LLF) were incorporated into a LCS matrix at 0.1–0.3% (w/v) to examine how a defined flavonoid fraction affects matrix structure, film performance, and strawberry preservation under ambient storage. LLF showed strong radical-scavenging activity, with IC50 values of 6.244 µg/mL for DPPH and 2.146 µg/mL for ABTS, and inhibited Staphylococcus aureus and Escherichia coli (MIC values of 0.625 and 1.25 mg/mL, respectively). Structural analyses indicated concentration-dependent, predominantly non-covalent interactions between LLF and the LCS network. LLF addition increased color intensity and opacity and altered water-related, barrier, thermal, and mechanical properties, revealing a formulation trade-off rather than uniform improvement of all material attributes. The LLF-LCS systems nevertheless showed stronger antioxidant and in vitro antibacterial activities than the CS and LCS controls. During 6 d of storage at 25 ± 2 °C, 0.2–0.3% LLF-LCS treatments reduced decay, limited weight loss, retained firmness, and better-preserved ascorbic acid, total phenolics, and anthocyanins. These findings demonstrate a formulation-dependent structure–property–preservation relationship for purified LLF in LCS coatings under short-term ambient storage and identify 0.2% LLF as the most balanced formulation within the tested range.
Full article
(This article belongs to the Section Food Packaging and Preservation)
Open AccessArticle
Synergistic Effects Between Chitooligosaccharide–Epigallocatechin Gallate Conjugate and Nisin on Inhibition of Seafood-Associated Vibrio spp., Aeromonas spp., and Shewanella spp.
by
Suriya Palamae, Pitima Sinlapapanya, Jirayu Buatong, Natchaphol Buamard, Yu Fu, Bin Zhang, Hui Hong and Soottawat Benjakul
Foods 2026, 15(17), 3072; https://doi.org/10.3390/foods15173072 - 30 Aug 2026
Abstract
Ready-to-cook Asian moon scallop (RAM) may harbor seafood-associated spoilage and opportunistic pathogenic bacteria, leading to quality deterioration and food safety concerns. This study investigated the microbiological diversity, virulence-associated phenotypes, and antibacterial activity of chitooligosaccharide–epigallocatechin gallate conjugate (CEGC) combined with nisin against seafood-associated bacteria
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Ready-to-cook Asian moon scallop (RAM) may harbor seafood-associated spoilage and opportunistic pathogenic bacteria, leading to quality deterioration and food safety concerns. This study investigated the microbiological diversity, virulence-associated phenotypes, and antibacterial activity of chitooligosaccharide–epigallocatechin gallate conjugate (CEGC) combined with nisin against seafood-associated bacteria isolated from RAM. A total of 102 bacterial isolates were subjected to identification by MALDI-TOF/MS, with Vibrio, Aeromonas, and Shewanella as the predominant genera. Several isolates exhibited proteolytic and hemolytic activities, indicating spoilage potential and virulence-associated traits. Multivariate analysis showed that bacterial isolates differed widely in their antimicrobial susceptibility and virulence-associated phenotypes. Checkerboard assays demonstrated synergistic effects between CEGC and nisin against Vibrio parahaemolyticus and Vibrio fluvialis (FICI = 0.50). The additive effects were observed for the remaining strains, except an indifferent effect (FICI = 1.06) was found for A. hydrophila. The combined treatment markedly inhibited bacterial growth and biofilm formation, achieving approximately 95% biofilm reduction in V. parahaemolyticus. Confocal laser scanning microscopy and scanning electron microscopy revealed severe membrane disruption, increased permeability, cellular deformation, and collapse of biofilm architecture. Furthermore, CEGC–nisin effectively suppressed V. parahaemolyticus growth in cold-stored RAM. These findings demonstrate that CEGC combined with nisin is a promising natural antimicrobial strategy for improving seafood safety and reducing microbial spoilage in ready-to-cook seafood products.
Full article
(This article belongs to the Special Issue Advances in Food Contaminant Control Strategies: Detection, Prevention and Detoxification)
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