Foods

43 pages, 5132 KB

Open AccessArticle

Multi-Technique Flavoromics for Identifying Key Differential Volatile Compounds Underlying Sensory Profiles in Lager Beers

by Yiyuan Chen, He Huang, Ruiyang Yin, Xiuli He, Liyun Guo, Yumei Song, Dongrui Zhao, Jinyuan Sun, Jinchen Li, Mingquan Huang and Baoguo Sun

Foods 2025, 14(19), 3428; https://doi.org/10.3390/foods14193428 (registering DOI) - 5 Oct 2025

Abstract

In this study, inter-brand variations in volatile flavor compound profiles of four lager beers were systematically investigated by integrating sensory evaluation with GC-MS, GC×GC-TOF-MS, and GC-O-MS. A total of 594 volatile compounds were identified, of which 71 with odor activity values (OAV) ≥ [...] Read more.

In this study, inter-brand variations in volatile flavor compound profiles of four lager beers were systematically investigated by integrating sensory evaluation with GC-MS, GC×GC-TOF-MS, and GC-O-MS. A total of 594 volatile compounds were identified, of which 71 with odor activity values (OAV) ≥ 1 were found to contribute directly to aroma expression. Additionally, 59 compounds with taste activity values (TAV) ≥ 1 were identified and may also contribute to taste perception. Furthermore, 53 aroma-active compounds were confirmed through GC-O-MS, providing additional evidence for their sensory contribution. Partial least squares discriminant analysis (PLS-DA), correlation analysis, and flavor addition experiments revealed brand-specific differential flavor compounds. Ultimately, twenty key differential flavor compounds, encompassing esters, alcohols, aromatic compounds, acids, lactones, and others, were confirmed to contribute to fruity, floral, burnt, and sweet notes. Phenethyl alcohol, with concentrations varying from 1377.1 mg/L in QD to 3297.5 mg/L in HR, showed a more than 2.4-fold difference across brands and was strongly associated with fruity (r = 0.553) and floral (r = 0.564) aroma. These compounds acted in combination to shape distinct aroma profiles. This study provides a molecular-level basis for understanding lager beer flavor and offers practical guidance for targeted flavor modulation in brewing. Full article

(This article belongs to the Special Issue Sensory Detection and Analysis in Food Industry)

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52 pages, 1056 KB

Open AccessReview

Advancements in Microbial Applications for Sustainable Food Production

by Alane Beatriz Vermelho, Verônica da Silva Cardoso, Levy Tenório Sousa Domingos, Ingrid Teixeira Akamine, Bright Amenu, Bernard Kwaku Osei and Athayde Neves Junior

Foods 2025, 14(19), 3427; https://doi.org/10.3390/foods14193427 (registering DOI) - 5 Oct 2025

Abstract

This review consolidates recent advancements in microbial biotechnology for sustainable food systems. It focuses on the fermentation processes used in this sector, emphasizing precision fermentation as a source of innovation for alternative proteins, fermented foods, and applications of microorganisms and microbial bioproducts in [...] Read more.

This review consolidates recent advancements in microbial biotechnology for sustainable food systems. It focuses on the fermentation processes used in this sector, emphasizing precision fermentation as a source of innovation for alternative proteins, fermented foods, and applications of microorganisms and microbial bioproducts in the food industry. Additionally, it explores food preservation strategies and methods for controlling microbial contamination. These biotechnological approaches are increasingly replacing synthetic additives, contributing to enhanced food safety, nutritional functionality, and product shelf stability. Examples include bacteriocins from lactic acid bacteria, biodegradable microbial pigments, and exopolysaccharide-based biopolymers, such as pullulan and xanthan gum, which are used in edible coatings and films. A comprehensive literature search was conducted across Scopus, PubMed, ScienceDirect, and Google Scholar, covering publications from 2014 to 2025. A structured Boolean search strategy was applied, targeting core concepts in microbial fermentation, bio-based food additives, and contamination control. The initial search retrieved 5677 articles, from which 370 studies were ultimately selected after applying criteria such as duplication removal, relevance to food systems, full-text accessibility, and scientific quality. This review highlights microbial biotransformation as a route to minimize reliance on synthetic inputs, valorize agri-food byproducts, and support circular bioeconomy principles. It also discusses emerging antimicrobial delivery systems and regulatory challenges. Overall, microbial innovations offer viable and scalable pathways for enhancing food system resilience, functionality, and environmental stewardship. Full article

(This article belongs to the Special Issue Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics)

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24 pages, 4205 KB

Open AccessArticle

Mechanism and Data-Driven Grain Condition Information Perception Method for Comprehensive Grain Storage Monitoring

by Yunshandan Wu, Ji Zhang, Xinze Li, Yaqiu Zhang, Wenfu Wu and Yan Xu

Foods 2025, 14(19), 3426; https://doi.org/10.3390/foods14193426 (registering DOI) - 5 Oct 2025

Abstract

Conventional grain monitoring systems often rely on isolated data points (e.g., point-based temperature measurements), limiting holistic condition assessment. This study proposes a novel Mechanism and Data Driven (MDD) framework that integrates physical mechanisms with real-time sensor data. The framework quantitatively analyzes solar radiation [...] Read more.

Conventional grain monitoring systems often rely on isolated data points (e.g., point-based temperature measurements), limiting holistic condition assessment. This study proposes a novel Mechanism and Data Driven (MDD) framework that integrates physical mechanisms with real-time sensor data. The framework quantitatively analyzes solar radiation and external air temperature effects on silo boundaries and introduces a novel interpolation-optimized model parameter initialization technique to enable comprehensive grain condition perception. Rigorous multidimensional validation confirms the method’s accuracy: The novel initialization technique achieved high precision, demonstrating only 1.89% error in Day-2 low-temperature zone predictions (27.02 m² measured vs. 26.52 m² simulated). Temperature fields were accurately reconstructed (≤0.5 °C deviation in YOZ planes), capturing spatiotemporal dynamics with ≤0.45 m² maximum low-temperature zone deviation. Cloud map comparisons showed superior simulation fidelity (SSIM > 0.97). Further analysis revealed a 22.97% reduction in total low-temperature zone area (XOZ plane), with Zone 1 (near south exterior wall) declining 27.64%, Zone 2 (center) 25.30%, and Zone 3 20.35%. For dynamic evolution patterns, high-temperature zones exhibit low moisture (<14%), while low-temperature zones retain elevated moisture (>14%). A strong positive correlation between temperature and relative humidity fields; temperature homogenization drives humidity uniformity. The framework enables holistic monitoring, providing actionable insights for smart ventilation control, condensation risk warnings, and mold prevention. It establishes a robust foundation for intelligent grain storage management, ultimately reducing post-harvest losses. Full article

(This article belongs to the Special Issue Effects of Storage Technology on the Functional and Nutritional Characteristics of Fruits and Vegetables)

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26 pages, 7334 KB

Open AccessArticle

Dynamics of Physicochemical Properties, Flavor, and Bioactive Components in Lactobacillus-Fermented Pueraria lobata with Potential Hypolipidemic Mechanisms

by Ye Tang, Liqin Li, Qiong Li, Zhe Li, Huanhuan Dong, Hua Zhang, Huaping Pan, Weifeng Zhu, Zhenzhong Zang and Yongmei Guan

Foods 2025, 14(19), 3425; https://doi.org/10.3390/foods14193425 (registering DOI) - 5 Oct 2025

Abstract

This study systematically analyzed the multidimensional effects of Lactobacillus fermentation on Pueraria lobata (PL) and investigated the potential mechanisms underlying its hypolipidemic activity. Results indicated that fermentation significantly increased the total acid content from 1.02 to 3.48 g·L⁻¹, representing [...] Read more.

This study systematically analyzed the multidimensional effects of Lactobacillus fermentation on Pueraria lobata (PL) and investigated the potential mechanisms underlying its hypolipidemic activity. Results indicated that fermentation significantly increased the total acid content from 1.02 to 3.48 g·L⁻¹, representing a 2.41-fold increase. Although slight reductions were observed in total flavonoids (8.67%) and total phenolics (6.72%), the majority of bioactive components were well preserved. Other antioxidant capacities were retained at >74.71% of baseline, except hydroxyl radical scavenging. Flavor profiling showed increased sourness and astringency, accompanied by reduced bitterness, with volatile compounds such as β-pinene and trans-2-hexenyl butyrate contributing to a distinct aromatic profile. Untargeted metabolomics analysis revealed that fermentation specifically enhanced the abundance of low-concentration isoflavone aglycones, including daidzein and genistein, suggesting a compositional shift that may improve hypolipidemic efficacy. Integrated network pharmacology and computational modeling predicted that eight key components, including genistein, could stably bind to ten core targets (e.g., AKT1 and MMP9) primarily through hydrogen bonding and hydrophobic interactions, potentially regulating lipid metabolism via the PI3K-AKT, PPAR, and estrogen signaling pathways. This study reveals the role of Lactobacillus fermentation in promoting the conversion of isoflavone glycosides to aglycones in PL and constructs a multi-dimensional “components-targets-pathways-disease” network, providing both experimental evidence and a theoretical foundation for further research on the lipid-lowering mechanisms of fermented PL and the development of related functional products. Full article

(This article belongs to the Topic The Efficacy of Probiotics and Their Functional Metabolites in Fermented Foods)

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35 pages, 5316 KB

Open AccessReview

Machine Learning for Quality Control in the Food Industry: A Review

by Konstantinos G. Liakos, Vassilis Athanasiadis, Eleni Bozinou and Stavros I. Lalas

Foods 2025, 14(19), 3424; https://doi.org/10.3390/foods14193424 (registering DOI) - 4 Oct 2025

Abstract

The increasing complexity of modern food production demands advanced solutions for quality control (QC), safety monitoring, and process optimization. This review systematically explores recent advancements in machine learning (ML) for QC across six domains: Food Quality Applications; Defect Detection and Visual Inspection Systems; [...] Read more.

The increasing complexity of modern food production demands advanced solutions for quality control (QC), safety monitoring, and process optimization. This review systematically explores recent advancements in machine learning (ML) for QC across six domains: Food Quality Applications; Defect Detection and Visual Inspection Systems; Ingredient Optimization and Nutritional Assessment; Packaging—Sensors and Predictive QC; Supply Chain—Traceability and Transparency and Food Industry Efficiency; and Industry 4.0 Models. Following a PRISMA-based methodology, a structured search of the Scopus database using thematic Boolean keywords identified 124 peer-reviewed publications (2005–2025), from which 25 studies were selected based on predefined inclusion and exclusion criteria, methodological rigor, and innovation. Neural networks dominated the reviewed approaches, with ensemble learning as a secondary method, and supervised learning prevailing across tasks. Emerging trends include hyperspectral imaging, sensor fusion, explainable AI, and blockchain-enabled traceability. Limitations in current research include domain coverage biases, data scarcity, and underexplored unsupervised and hybrid methods. Real-world implementation challenges involve integration with legacy systems, regulatory compliance, scalability, and cost–benefit trade-offs. The novelty of this review lies in combining a transparent PRISMA approach, a six-domain thematic framework, and Industry 4.0/5.0 integration, providing cross-domain insights and a roadmap for robust, transparent, and adaptive QC systems in the food industry. Full article

(This article belongs to the Special Issue Artificial Intelligence for the Food Industry)

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13 pages, 2402 KB

Open AccessArticle

High-Porosity Hydrogel Microneedles for Rapid and Efficient Extraction of Imidacloprid Residues in Peach Fruits

by Chi Zhang, Xin Liu, Tailong Cai, Jianfeng Ping and Yibin Ying

Foods 2025, 14(19), 3423; https://doi.org/10.3390/foods14193423 (registering DOI) - 4 Oct 2025

Abstract

Accurate and rapid extraction of pesticide residues in fruits is crucial for timely food safety monitoring. However, conventional extraction methods remain labor-intensive and time-consuming, often requiring hours for sample preparation. Here, we present a porous hydrogel microneedle (HMN) patch integrated with an automated [...] Read more.

Accurate and rapid extraction of pesticide residues in fruits is crucial for timely food safety monitoring. However, conventional extraction methods remain labor-intensive and time-consuming, often requiring hours for sample preparation. Here, we present a porous hydrogel microneedle (HMN) patch integrated with an automated insertion applicator as a highly efficient platform for the rapid extraction of peach juice for imidacloprid residue detection. The HMN patch, composed of polymethyl vinyl ether/maleic anhydride (PMVE/MA) polymer, was fabricated with high porosity by adjusting the porogen content. Under optimized porogen content of 3% NaHCO₃, the developed HMN patch exhibited ultrahigh extraction efficiency, achieving a 40-fold water absorption capacity and extracting 0.6% (w/w) peach solids of its weight within 5 min. The extracted juice could be readily recovered through a simple elution process and was directly compatible with both high-performance liquid chromatography (HPLC) analysis and lateral flow assays. Compared with conventional destructive methods, the HMN platform offers a scalable, high-efficiency, and user-friendly solution for high-throughput pesticide extraction. The integration of the automated applicator further enhances consistency, minimizes user variability, and facilitates on-site monitoring of pesticide residues, providing a practical pathway for field-deployable food safety monitoring. Full article

(This article belongs to the Section Food Toxicology)

18 pages, 16027 KB

Open AccessArticle

Influence of Different Low-Temperature Treatments on Chilling Injury and Accumulation of Characteristic Anthocyanins in Pomegranates

by Pan Shu, Yuan Qing, Jianping Hu, Xin Yao, Jing Li and Lin Shen

Foods 2025, 14(19), 3422; https://doi.org/10.3390/foods14193422 (registering DOI) - 4 Oct 2025

Abstract

Low-temperature storage causes chilling injury (CI) in pomegranate fruit and influences anthocyanin accumulation. However, the exploration of characteristic anthocyanins in pomegranates and their association with CI remains poorly understood. In this study, the “Acid” variety displayed fewer CI symptoms, a lower rate of [...] Read more.

Low-temperature storage causes chilling injury (CI) in pomegranate fruit and influences anthocyanin accumulation. However, the exploration of characteristic anthocyanins in pomegranates and their association with CI remains poorly understood. In this study, the “Acid” variety displayed fewer CI symptoms, a lower rate of weight loss, and higher redness intensity compared to “Soft seeds” and “Six-month red”. Peel anthocyanin content declined during cold storage, with a slower decrease at 10 °C than that at 4 °C. However, storage at 4 °C reduced the aril anthocyanin content in “Six-month red” and “Soft seeds” pomegranates, but promoted its accumulation in “Acid”. At 10 °C, aril anthocyanin in “Six-month red” was unaffected, whereas accumulation was observed in “Soft seeds” and “Acid”. Analysis identified 103 anthocyanins in total, 25 of which were common to both peel and aril. Cyanidin-3,5-O-diglucoside and pelargonidin-3,5-O-diglucoside were present in both the peel and aril of “Six-month red” and “Acid” varieties, with higher contents than in “Soft seeds”. Low temperature affected both characteristic anthocyanins and key synthesis genes (PgDFR, PgUFGT, PgANS, PgF3′H, PgCHI), with effects consistent with those on total anthocyanins. The “Acid” variety exhibits high cold tolerance, which alleviates peel anthocyanin degradation and promotes aril anthocyanin accumulation. These findings will contribute to elucidating the mechanisms underlying cold tolerance in pomegranates and provide new insights for pomegranate breeding. Full article

(This article belongs to the Special Issue Postharvest Technologies for Fresh Fruit and Vegetable: Developments for Loss Reduction During Handling and Storage)

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17 pages, 1727 KB

Open AccessArticle

An Integrated Approach in Assessing the Food-Related Properties of Microparticulated and Fermented Whey

by Sara Khazzar, Stefania Balzan, Arzu Peker, Laura Da Dalt, Federico Fontana, Elisabetta Garbin, Federica Tonolo, Graziano Rilievo, Enrico Novelli and Severino Segato

Foods 2025, 14(19), 3421; https://doi.org/10.3390/foods14193421 (registering DOI) - 4 Oct 2025

Abstract

As native bovine whey (WHEY) poses environmental concerns as a high-water-content by-product, this trial aimed at assessing the effectiveness of a thermal–mechanical microparticulation coupled with a fermentative process to concentrate it into a high-protein soft dairy cream. Compared to native whey, in microparticulated [...] Read more.

As native bovine whey (WHEY) poses environmental concerns as a high-water-content by-product, this trial aimed at assessing the effectiveness of a thermal–mechanical microparticulation coupled with a fermentative process to concentrate it into a high-protein soft dairy cream. Compared to native whey, in microparticulated (MPW) and fermented (FMPW) matrices, there was a significant increase in proteins (from 0.7 to 8.8%) and lipids (from 0.3 to 1.3%), and a more brilliant yellowness colour. A factorial discriminant analysis (FDA) showed that FMPW had a higher content of saturated fatty acid (SFA) and some specific polyunsaturated fatty acid (PUFA) n-6, and also identified C14:0, C18:1, C18:1 t-11, C18:2 n-6, and C18:3 n-6 as informative biomarkers of microparticulation and fermentative treatments. The SDS-PAGE indicated no effects on the protein profile but indicated its rearrangement into high molecular weight aggregates. Z-sizer and transmission electron microscopy analyses confirmed a different supramolecular structure corresponding to a higher variability and greater incidence of very large molecular aggregates, suggesting that MPW could be accounted as a colloidal matrix that may have similar ball-bearing lubrication properties. Microparticulation of whey could facilitate its circularity into the dairy supply chain through its re-generation from a waste into a high-value fat replacer for dairy-based food production. Full article

(This article belongs to the Special Issue Research Progress in Detection Technology for Dairy Food Quality and Safety)

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19 pages, 1377 KB

Open AccessArticle

Effect of Pectin on the Quality Attributes and Phenolic Composition of Blackberry Jam from Wild and Cultivated Fruits at Different Altitudes

by Adis Veliu, Xhabir Abdullahi, Erhan Sulejmani, Omer Faruk Celik, Mehmet Ali Olcer and Burhan Ozturk

Foods 2025, 14(19), 3420; https://doi.org/10.3390/foods14193420 - 3 Oct 2025

Abstract

This study investigated the influence of different pectin concentrations (0%, 0.1%, and 0.5%) on the physicochemical, antioxidant, and sensory properties of blackberry jam (Rubus fruticosus L.) prepared from fruits harvested at three altitudinal locations (wild: 998 m; cultivated: 500 m and 1090 [...] Read more.

This study investigated the influence of different pectin concentrations (0%, 0.1%, and 0.5%) on the physicochemical, antioxidant, and sensory properties of blackberry jam (Rubus fruticosus L.) prepared from fruits harvested at three altitudinal locations (wild: 998 m; cultivated: 500 m and 1090 m). The jams were analyzed for phenolic profile, antioxidant capacity, color, texture, and sensory attributes. The results showed that altitude strongly affected the phenolic profile and antioxidant capacity, with wild blackberries exhibiting the highest levels of total phenolics, flavonoids, and anthocyanins. Pectin addition in moderate levels (0.1%) enhanced sensory acceptance, particularly in jams from higher altitudes. Furthermore, jams with added pectin showed improved vitamin C retention and reduced bitterness associated with phenolic compounds. Overall, the findings highlight the dual role of pectin in modulating the functional and sensory qualities of blackberry jam, while also demonstrating the impact of altitudinal variation on fruit-derived products. Full article

(This article belongs to the Special Issue Impact of Processing Technology on Food Quality and Safety)

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26 pages, 7006 KB

Open AccessArticle

Assessment of Heavy Metal Contamination, Bioaccumulation, and Nutritional Quality in Fish from the Babina–Cernovca Romanian Sector of the Danube River

by Ioan Oroian, Bogdan Ioachim Bulete, Ecaterina Matei, Antonia Cristina Maria Odagiu, Petru Burduhos, Camelia Oroian, Ovidiu Daniel Ștefan and Daniela Bordea

Foods 2025, 14(19), 3419; https://doi.org/10.3390/foods14193419 - 3 Oct 2025

Abstract

Danube Delta (DD), an ecologically vulnerable site, together with fish populations, which are significant food resources, are largely exposed to heavy metal contamination. This study was developed in the Babina–Cernovca sector of DD in September 2023. Zinc (Zn), and iron (Fe) were identified [...] Read more.

Danube Delta (DD), an ecologically vulnerable site, together with fish populations, which are significant food resources, are largely exposed to heavy metal contamination. This study was developed in the Babina–Cernovca sector of DD in September 2023. Zinc (Zn), and iron (Fe) were identified in water, while copper (Cu), iron (Fe), and manganese (Mn) were in sediments (mud). Proximate composition of the muscle tissues of eight fish species identified in the area was assessed. The muscle was also tested to identify heavy metals contamination. The contamination degree was assessed using bioaccumulation and bioconcentrations factors. The relation between nutritional parameters and metals was tested using bivariate and multivariate analyses. Samples were analyzed by specific laboratory tests, and data were processed using ANOVA, Spearman correlation, Principal Component Analysis (PCA), and hierarchical clustering. S. erythrophthalmus, C. gibelio, and A. alburnus have the highest metal bioaccumulation capacity, exhibiting species-specific accumulation patterns. PCA and clustering analysis reflect the influence of species and environmental factors on heavy metal accumulation in fish tissue. The study integrates the heavy metals content with nutritional parameters in fish muscular tissue, using bivariate and multivariate analysis for assessing fish vulnerability to heavy metals exposure in the Danube River. Full article

(This article belongs to the Special Issue Mechanism and Control of Quality Changes in Aquatic Products)

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25 pages, 15131 KB

Open AccessArticle

Mechanistic Elucidation of the Anti-Ageing Effects of Dendrobium officinale via Network Pharmacology and Experimental Validation

by Zhilin Chen, Zhoujie Yang, Shanshan Liang, Weiwei Ze, Zhou Lin, Yuexin Cai, Lixin Yang and Tingting Feng

Foods 2025, 14(19), 3418; https://doi.org/10.3390/foods14193418 - 3 Oct 2025

Abstract

Dendrobium officinale (Orchidaceae) is a commonly used medicinal and edible herb. Although its anti-ageing properties have been demonstrated, the underlying mechanisms remain unclear. We employed network pharmacology and molecular biology techniques to systematically explore its anti-ageing mechanisms. An ageing model was established using [...] Read more.

Dendrobium officinale (Orchidaceae) is a commonly used medicinal and edible herb. Although its anti-ageing properties have been demonstrated, the underlying mechanisms remain unclear. We employed network pharmacology and molecular biology techniques to systematically explore its anti-ageing mechanisms. An ageing model was established using D-galactose-induced Kunming mice. D. officinale significantly ameliorated ageing-related symptoms, including behavioural impairment and organ index reduction. It enhanced antioxidant capacity by increasing serum T-AOC levels and restoring renal activities of key antioxidant enzymes (SOD, GSH-Px, CAT) while reducing MDA; it suppressed serum TNF-α levels, indicating anti-inflammatory effects. Histopathological examination revealed that D. officinale alleviated D-galactose-induced renal damage, including tubular cell swelling and glomerular capsule widening. Network pharmacology identified 8 core active compounds (e.g., 5,7-dihydroxyflavone, naringenin) and 10 key targets (e.g., HSP90AA1, EGFR, MAPK3). KEGG analysis highlighted pathways including neuroactive ligand–receptor interaction, cAMP signalling, and calcium signalling. Molecular docking confirmed strong binding affinities between core compounds and key targets. Western blotting and immunohistochemistry validated that D. officinale upregulated EGFR, HSP90AA1, ERK, and GAPDH expression in renal tissues. In summary, D. officinale exerts anti-ageing effects by modulating oxidative stress, suppressing inflammation, and regulating multiple signalling pathways. Our findings provide a scientific rationale for its application in anti-ageing interventions. Full article

(This article belongs to the Section Food Nutrition)

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17 pages, 560 KB

Open AccessArticle

Development of Fructooligosaccharide-Rich Sugarcane Juice by Enzymatic Method and Enhancement of Its Microbial Safety Using High-Pressure Processing

by Tanyawat Kaewsalud, Jessica Michelle Liony, Sitthidat Tongdonyod, Suphat Phongthai and Wannaporn Klangpetch

Foods 2025, 14(19), 3417; https://doi.org/10.3390/foods14193417 - 3 Oct 2025

Abstract

Sugarcane juice (SJ) is a naturally sweet beverage rich in sucrose but prone to microbial contamination, raising concerns among health-conscious consumers. This study aimed to develop a functional SJ enriched with fructooligosaccharides (FOS) using enzymatic treatment, followed by high-pressure processing (HPP) to enhance [...] Read more.

Sugarcane juice (SJ) is a naturally sweet beverage rich in sucrose but prone to microbial contamination, raising concerns among health-conscious consumers. This study aimed to develop a functional SJ enriched with fructooligosaccharides (FOS) using enzymatic treatment, followed by high-pressure processing (HPP) to enhance its safety and quality. The enzymatic conversion of sucrose to FOS was achieved using Pectinex^® Ultra SP-L (commercial enzyme), with varying enzyme concentrations, temperatures and incubation times to identify the optimal conditions via response surface methodology (RSM). Under optimal conditions (1000 U/g enzyme concentration, 48 °C, 13 h), sucrose in raw SJ (124.33 g/L) decreased by 59.17 g/L, resulting in maximum reducing sugars (16.02 ± 0.58 g/L) and enhanced FOS yields, notably kestose (2.37 g/L) and nystose (9.35 g/L). After being treated with HPP at 600 MPa for 3 min, E. coli K12 and L. innocua were effectively inactivated by achieving > 5 log reduction, meeting USFDA standards. Furthermore, it was also observed that HPP could reduce yeast (6.56 × 10² CFU/mL). Meanwhile, mold, E. coli, and coliforms were not detected. Additionally, HPP maintained the juice’s physicochemical properties, outperforming thermal pasteurization (85 °C for 10 min) in quality preservation. This study highlights the potential of enzymatic treatment and HPP in improving SJ safety and functionality. Full article

(This article belongs to the Special Issue Control and Intervention Strategies to Reduce Foodborne Microbial Pathogens in Food)

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15 pages, 2386 KB

Open AccessArticle

Chlorogenic Acid Targets Cell Integrity and Virulence to Combat Vibrio parahaemolyticus

by Huan Liu, Jie Zhao, Yile Shi, Juanjuan Cao and Yanni Zhao

Foods 2025, 14(19), 3416; https://doi.org/10.3390/foods14193416 - 3 Oct 2025

Abstract

Vibrio parahaemolyticus is a primary foodborne pathogen in seafood that endangers consumers’ health. It is vital to develop novel prevention and control strategies due to its extensive transmission and drug resistance. This work aimed to examine the antibacterial and anti-virulence efficiency of chlorogenic [...] Read more.

Vibrio parahaemolyticus is a primary foodborne pathogen in seafood that endangers consumers’ health. It is vital to develop novel prevention and control strategies due to its extensive transmission and drug resistance. This work aimed to examine the antibacterial and anti-virulence efficiency of chlorogenic acid (CA) against V. parahaemolyticus. The minimum inhibitory concentration (MIC) of CA is 6 mg/mL. CA realized its antibacterial effect by damaging the cell wall and membrane, evidenced by the leakage of alkaline phosphatase, intracellular proteins and nucleic acids, potassium ion, and glucose, the increasing malondialdehyde and reactive oxygen species, as well as morphological observations under scanning and transmission microscopes and live and dead cell observations under laser confocal microscopy. When V. parahaemolyticus was treated with CA at sub-inhibitory doses, its hydrophobicity, extracellular polysaccharide synthesis, motility, and biofilm formation were all significantly inhibited. Moreover, CA effectively protected salmon from the contamination of V. parahaemolyticus with a prolonged shelf life. These findings indicate that CA possesses antibacterial activity against V. parahaemolyticus, suggesting its potential value for controlling V. parahaemolyticus-associated seafood infections. Full article

(This article belongs to the Section Foods of Marine Origin)

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5 pages, 155 KB

Open AccessEditorial

AI-Powered Advances in Data Handling for Enhanced Food Analysis: From Chemometrics to Machine Learning

by Mourad Kharbach

Foods 2025, 14(19), 3415; https://doi.org/10.3390/foods14193415 - 3 Oct 2025

Abstract

The landscape of food analysis is being reshaped by the transformative power of data handling tools, including chemometrics, machine learning, and artificial intelligence (AI) [...] Full article

(This article belongs to the Special Issue AI-Powered Advances in Data Handling for Enhanced Food Analysis: From Chemometrics to Machine Learning)

13 pages, 1598 KB

Open AccessArticle

Matrix Interference of Vegetable on Enzyme-Linked Immunosorbent Assay for Parathion Residue Detection

by Linglong Chen, Ge Chen, Xing Zhang, Qinghuan Wu, Guangyang Liu, Xiaomin Xu, Yanguo Zhang, Lingyun Li, Lin Qin, Jing Wang, Maojun Jin and Donghui Xu

Foods 2025, 14(19), 3414; https://doi.org/10.3390/foods14193414 - 3 Oct 2025

Abstract

Complex matrix of vegetable severely interferes with enzyme-linked immunosorbent assay (ELISA) accuracy, limiting its application in parathion residue detection. This study investigated the interference mechanism of vegetable matrix, including chlorophyll, perilla protein, glucose, fructose, and sucrose, on ELISA. Furthermore, we validated the vegetable [...] Read more.

Complex matrix of vegetable severely interferes with enzyme-linked immunosorbent assay (ELISA) accuracy, limiting its application in parathion residue detection. This study investigated the interference mechanism of vegetable matrix, including chlorophyll, perilla protein, glucose, fructose, and sucrose, on ELISA. Furthermore, we validated the vegetable matrix interference on parathion residue ELISA by comparing the matrix interference index (I_m) and recovery rate of vegetable samples before and after acetic acid-treatment. The results demonstrate that the addition of vegetable matrix significantly interferes with ELISA, with the antibody–IgG-HRP binding being subject to the most pronounced interference. Compared to the I_m (16–26%) of non-acetic acid treatment, the I_m (10–13%) was significantly reduced after the acetic acid treatment. Concomitantly, spiked recovery experiments of acid-treated samples yielded satisfactory average recovery rate (80–113%) as the matrix interference was minimized. The findings of this study provide valuable insights into the mechanism of vegetable matrix interference on ELISA. Full article

(This article belongs to the Special Issue Food Contamination: Threats, Impacts and Challenges to Food Security)

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12 pages, 251 KB

Open AccessArticle

Influence of Gaseous Ozone Treatments on Mechanical and Chemical Properties of Japanese Quince Fruits During Storage

by Oskar Basara, Miłosz Zardzewiały, Piotr Kuźniar, Stanisław Pluta, Justyna Belcar and Józef Gorzelany

Foods 2025, 14(19), 3412; https://doi.org/10.3390/foods14193412 - 3 Oct 2025

Abstract

Chaenomeles japonica (Chaenomeles japonica Thunb. Lindl. ex Spach.) is gaining increasing attention due to its high nutritional value and potential for industrial use. The development of new breeding clones (potential new cultivars) with improved morphological and chemical properties is essential for enhancing [...] Read more.

Chaenomeles japonica (Chaenomeles japonica Thunb. Lindl. ex Spach.) is gaining increasing attention due to its high nutritional value and potential for industrial use. The development of new breeding clones (potential new cultivars) with improved morphological and chemical properties is essential for enhancing its commercial cultivation. In this study, the impact of ozone in its gaseous form and cold storage on the morphological and chemical properties of newly selected Polish clones of Chaenomeles japonica was determined. Breeding clone ‘3b/1’ produced the largest fruits, with a significantly higher average weight of 99.8 g compared to other clones. Fruits of clones ‘3b/1’ and ‘7d/8’ had the greatest tolerance to mechanical damage, requiring the highest force and energy for puncture and showing the most extensive deformation. The highest ascorbic acid content was recorded in clone ‘4c/1’ (117.3 mg·100 g⁻¹), while clone ‘3b/1’ had the highest total phenolic content, reaching 373.92 mg GAE·100 g⁻¹. A 15 min ozone treatment led to an average increase of 5.3% in both ascorbic acid and total phenolic content. In contrast, cold storage for 60 days caused a reduction of approximately 29.66% of ascorbic acid. Clone ‘3b/1’ appears to be the potential new Polish cultivar and an introduction for cultivation due to its large fruit size, their high mechanical tolerance and relatively favorable chemical composition. Full article

(This article belongs to the Special Issue Quality Analysis and Control of Post-Harvest Fruits and Vegetables)

19 pages, 842 KB

Open AccessReview

A Review of Nutrition, Bioactivities, and Health Benefits of Custard Apple (Annona squamosa): From Phytochemicals to Potential Application

by Ningli Qi, Xiao Gong, Yang Luo, Chenghan Zhang, Jingjing Chen and Tinghui Chen

Foods 2025, 14(19), 3413; https://doi.org/10.3390/foods14193413 - 2 Oct 2025

Abstract

The custard apple (CA) is a noble fruit in tropical regions worldwide. It has attracted a growing interest due to its organoleptic properties and nutritional value. With the expansion of international trade, both its cultivation and consumption have grown significantly in recent years. [...] Read more.

The custard apple (CA) is a noble fruit in tropical regions worldwide. It has attracted a growing interest due to its organoleptic properties and nutritional value. With the expansion of international trade, both its cultivation and consumption have grown significantly in recent years. Previous researchers have sporadically investigated its nutritional composition and health benefits; however, existing information on its processing and utilization is highly fragmented and lacks a comprehensive overview of its constituents, biological activities, and potential applications. This review is a detailed summary of the nutritional and bioactive properties, safety evaluations, and potential applications of CA. Following PRISMA guidelines, peer-reviewed studies published between 2000 and 2025 were systematically searched in PubMed, Scopus, ResearchGate, and Web of Science. Inclusion criteria comprised studies reporting on nutritional composition, phytochemicals, bioactivities, health promotion, and applications of CA. In addition to primary nutrients like carbohydrates, protein, fatty acids, vitamins, and minerals, CA also contains a multitude of bioactive compounds, mainly including phenols, flavonoids, terpenoids, acetogenins, and alkaloids, which are attributed to a range of health benefits, such as antioxidant, anti-microbial, anti-tumor, blood sugar regulation, and cognitive function improvement. However, more clinical and toxicological profiles remain underexplored, and future research should focus on standardized extraction, safety evaluation, and translational applications. Additionally, the challenges and future perspectives in industrial applications are discussed, which are expected to offer comprehensive information for the utilization of CA. Full article

(This article belongs to the Special Issue Extraction of Bioactives from Fruit and Vegetables: Physicochemical, Processing, and Nutritional Properties)

34 pages, 3092 KB

Open AccessReview

Processing and Real-Time Monitoring Strategies of Aflatoxin Reduction in Pistachios: Innovative Nonthermal Methods, Advanced Biosensing Platforms, and AI-Based Predictive Approaches

by Seyed Mohammad Taghi Gharibzahedi and Sumeyra Savas

Foods 2025, 14(19), 3411; https://doi.org/10.3390/foods14193411 - 2 Oct 2025

Abstract

Aflatoxin (AF) contamination in pistachios remains a critical food safety and trade challenge, given the potent carcinogenicity of AF-B₁ and the nut’s high susceptibility to Aspergillus infection throughout production and storage. Traditional decontamination methods such as roasting, irradiation, ozonation, and acid/alkaline treatments [...] Read more.

Aflatoxin (AF) contamination in pistachios remains a critical food safety and trade challenge, given the potent carcinogenicity of AF-B₁ and the nut’s high susceptibility to Aspergillus infection throughout production and storage. Traditional decontamination methods such as roasting, irradiation, ozonation, and acid/alkaline treatments can reduce AF levels but often degrade sensory and nutritional quality, implying the need for more sustainable approaches. In recent years, innovative nonthermal interventions, including pulsed light, cold plasma, nanomaterial-based adsorbents, and bioactive coatings, have demonstrated significant potential to decrease fungal growth and AF accumulation while preserving product quality. Biosensing technologies such as electrochemical immunosensors, aptamer-based systems, and optical or imaging tools are advancing rapid, portable, and sensitive detection capabilities. Combining these experimental strategies with artificial intelligence (AI) and machine learning (ML) models can increasingly be applied to integrate spectral, sensor, and imaging data for predicting fungal development and AF risk in real time. This review brings together progress in nonthermal reduction strategies, biosensing innovations, and data-driven approaches, presenting a comprehensive perspective on emerging tools that could transform pistachio safety management and strengthen compliance with global regulatory standards. Full article

(This article belongs to the Special Issue Novel Processing Technologies for Improving Quality and Storage Stability of Food)

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17 pages, 4833 KB

Open AccessArticle

Lactoferrin-Loaded Liposomal Nanoparticles: Enhanced Intestinal Stability and Bioactivity for Mitigating Radiation-Induced Intestinal Injury

by Yingying Lin, Rui Ding, Yuning Zhang, Yimeng Wang, Sijia Song and Huiyuan Guo

Foods 2025, 14(19), 3410; https://doi.org/10.3390/foods14193410 - 2 Oct 2025

Abstract

Radiation-induced intestinal injury (RIII), a severe complication of abdominopelvic radiotherapy, causes intestinal ischemia, ulcers, and necrosis, severely impacting patients’ quality of life. Currently, effective treatments are limited, and a specific cure remains elusive. Our previous research showed that lactoferrin (LF) can promote intestinal [...] Read more.

Radiation-induced intestinal injury (RIII), a severe complication of abdominopelvic radiotherapy, causes intestinal ischemia, ulcers, and necrosis, severely impacting patients’ quality of life. Currently, effective treatments are limited, and a specific cure remains elusive. Our previous research showed that lactoferrin (LF) can promote intestinal stem cell (ISC) proliferation and tissue repair; however, its oral administration is limited by rapid degradation in the gastric environment. In this study, we developed LF-loaded liposomal nanoparticles (Lip-LF) using a simple ethanol injection method. The optimal formulation (cholesterol/egg yolk lecithin ratio 2:8, LF concentration 12.5 mg/mL) achieved a drug-loading capacity of 6.8% and a narrow size distribution (0.2 < PDI < 0.4). In vitro experiments demonstrated that Lip-LF protected LF from pepsin degradation in simulated gastric fluid (SGF), retaining over 80% integrity after 120 min, while releasing in simulated intestinal fluid (SIF). In vivo imaging revealed prolonged gastrointestinal retention of Lip-LF compared to free LF. In a murine model of RIII (12 Gy whole-body irradiation), Lip-LF significantly restored villus counts, increased crypt height, and promoted goblet-cell regeneration. Immunohistochemical and qPCR analyses revealed enhanced ISCs proliferation and upregulation of repair-associated genes, including Pcna and Olfm4. These findings demonstrate that Lip-LF protects LF from gastric degradation and enhances its targeted delivery to the intestine, improving its therapeutic efficacy in repairing RIII. Lip-LF thus offers a promising strategy for managing RIII. Full article

(This article belongs to the Special Issue Functional Ingredients and Natural Extractions in Foods: Sources, Health Benefits and Disease Prevention)

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