Foods

22 pages, 2664 KB

Open AccessArticle

Green Recovery of Rosmarinic Acid via Whey Soy Protein-Mediated Foam Fractionation: Molecular Mechanisms and Enhanced Antioxidant Activity

by Yanfei Li, Run Yang, Hongjie Xiang, Zhirong Zhang, Zhijun Zhang and Nan Hu

Foods 2026, 15(14), 2525; https://doi.org/10.3390/foods15142525 - 16 Jul 2026

Abstract

The sustainable isolation of nonamphiphilic phytochemicals remains a formidable challenge in biochemical engineering. In this study, a highly efficient and solvent free foam fractionation process was developed for recovering rosmarinic acid from botanical extracts. By systematically screening diverse biological surfactants, whey soy protein [...] Read more.

The sustainable isolation of nonamphiphilic phytochemicals remains a formidable challenge in biochemical engineering. In this study, a highly efficient and solvent free foam fractionation process was developed for recovering rosmarinic acid from botanical extracts. By systematically screening diverse biological surfactants, whey soy protein emerged as an exceptionally robust dual functional frother and nanoscale collector. Response surface methodology optimized the operational parameters to 850 mg/L protein concentration, pH 2.5, and a gas flow rate of 470 mL/min, yielding an outstanding target recovery of 93.08 percent alongside an enrichment ratio of 1.81. This macroscopic separation superiority was comprehensively elucidated at the molecular level through multiple spectroscopic techniques and computational modeling. Results confirmed a spontaneous static quenching complexation driven by synergistic noncovalent forces, predominantly hydrogen bonding, van der Waals interactions, π-stacking, and salt bridges. These interactions induced targeted conformational unfolding within the protein backbone, exposing hydrophobic domains that drastically elevated the thermodynamic affinity for the ascending gas–liquid interface. Furthermore, the concentrated product exhibited an antioxidant capacity enhancement exceeding 3.6 times compared to the crude extract, a result attributed to selective enrichment combined with the structural shielding effect provided by the protein macromolecule. Ultimately, this work provides critical mechanistic insights and establishes a scalable technological framework for the green purification of highly valuable botanical compounds. Full article

(This article belongs to the Section Food Engineering and Technology)

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22 pages, 2293 KB

Open AccessArticle

Optimization of Non-Enzymatic Ultrasound-Assisted Extraction of Yellowfin Tuna Head Oil and Comparison with Enzyme-Assisted Extraction Oils

by Ruixue Cao, Yifan Ren, Zhunyao Zhu, Xiaopeng Zou, Longqi Gu and Xiangzhong Zhao

Foods 2026, 15(14), 2524; https://doi.org/10.3390/foods15142524 - 16 Jul 2026

Abstract

Yellowfin tuna heads (YFTH), a major by-product of tuna processing, are rich in lipids and long-chain n-3 polyunsaturated fatty acids. This study developed and optimized an ultrasound-assisted extraction process without exogenous protease addition, termed non-enzymatic ultrasound-assisted extraction (NE-UAE), for recovering yellowfin tuna head [...] Read more.

Yellowfin tuna heads (YFTH), a major by-product of tuna processing, are rich in lipids and long-chain n-3 polyunsaturated fatty acids. This study developed and optimized an ultrasound-assisted extraction process without exogenous protease addition, termed non-enzymatic ultrasound-assisted extraction (NE-UAE), for recovering yellowfin tuna head oil (YFTO). The term NE-UAE distinguishes this process from the enzyme-assisted comparators and does not denote a different ultrasonic mechanism. A four-factor, three-level Box–Behnken design was used to optimize nominal ultrasonic power, heat-treatment temperature, liquid-to-solid ratio, and ultrasonic treatment time. The predicted local-optimum conditions were 58.3% of the 1000 W rated power (nominal setting, 583 W), 64.0 °C, 3.0 mL/g, and 31 min, respectively, yielding a validated oil recovery of 63.92 ± 0.24%. The NE-UAE oil (NETO) was compared at the process-chain level with oils obtained by papain-, trypsin-, and Alcalase-assisted aqueous extraction. Under the tested conditions, NETO had lower acid value, initial peroxide value, and p-anisidine value, a lighter color, and lower relative abundances of putative oxidation-related electronic-nose marker signals. Polyunsaturated fatty acids comprised 38.39% of total fatty acids in NETO, including 7.43% EPA and 27.13% DHA. During accelerated storage at 60 °C for 14 d, NETO showed lower absolute peroxide values and smaller baseline-corrected increases than the comparator oils. Overall, NE-UAE provided a feasible process option for recovering YFTO with acceptable oil recovery and favorable quality-related characteristics under the specific process conditions and comparator process chains examined in this study. Full article

(This article belongs to the Section Food Engineering and Technology)

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29 pages, 11411 KB

Open AccessArticle

Enhanced Starch-Hydrocolloid Synergism Through Critical Melting and Freeze-Thawing: Mechanism of Structural Weakening and Chain Reassociation

by Chen Zhang, Sheng-Yi Wang, Zirui Xu, Chun-Yun Wu, Yi-Tong Zhang, Yong-Li Wang, Yu-Jie Wang and Jian-Ya Qian

Foods 2026, 15(14), 2523; https://doi.org/10.3390/foods15142523 - 16 Jul 2026

Abstract

The study aimed to enhance the interchain entanglement between tapioca starch (TS) and hydrocolloids by partially weakening starch structure and promoting chain reassociation, using critical melting combined with freeze-thawing treatment (CMFT). Compared to simple blends (SBL), CMFT induced partial structural disruption and facilitated [...] Read more.

The study aimed to enhance the interchain entanglement between tapioca starch (TS) and hydrocolloids by partially weakening starch structure and promoting chain reassociation, using critical melting combined with freeze-thawing treatment (CMFT). Compared to simple blends (SBL), CMFT induced partial structural disruption and facilitated soluble starch release, likely promoting chain entanglement with hydrocolloids to form large reorganized clusters with a rough granular surface. The observed structural and functional changes support this interpretation. CMFT reduced relative crystallinity from 25.88% (TS) to ~20%, while preserving granular integrity, and increased gelatinization temperatures by ~3 °C. The CMFT-prepared composite showed significantly improved pasting properties, with PV and FV rising from 2526.50 and 2087.00 (TS) to ~2700 and ~2400 mPa·s, respectively. CMFT transformed the weak, elongated TS paste into a cohesive, structurally integrated network with ~3-fold higher gel hardness and substantially reduced digestibility (RS content increased from 43.3% to approximately 60%). The study provides an effective strategy to enhance TS-hydrocolloid interaction by partially weakening starch structure and chain reassociation for designing starch-based ingredients with tailored functional properties. Full article

(This article belongs to the Special Issue Hydrocolloids in Food Systems: Extraction and Intermolecular Interactions)

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19 pages, 4813 KB

Open AccessArticle

Interpretable Machine Learning for Predicting Enrofloxacin Residues in Fish Using a Large Literature-Derived Database

by Peilong Song, Bo Rong, Linhua Zhou, Haizhou Jiang, Liping Qiu, Wenjun Che, Longxiang Fang, Shunlong Meng and Chao Song

Foods 2026, 15(14), 2522; https://doi.org/10.3390/foods15142522 - 16 Jul 2026

Abstract

Enrofloxacin use in aquaculture can lead to residue accumulation in fish tissues, creating challenges for food safety control and residue risk assessment. Residue prediction across published studies remains difficult because concentrations are influenced by species, tissue matrix, administration conditions, environmental factors, and between-study [...] Read more.

Enrofloxacin use in aquaculture can lead to residue accumulation in fish tissues, creating challenges for food safety control and residue risk assessment. Residue prediction across published studies remains difficult because concentrations are influenced by species, tissue matrix, administration conditions, environmental factors, and between-study heterogeneity. Here, we constructed a literature-derived database to model matrix-specific enrofloxacin concentrations in fish. After duplicate removal, fish-focused filtering, source cleaning, and exclusion of records with missing critical variables, 1254 records from 39 source groups with traceable literature identifiers were retained from 2275 extracted records. Eleven predictors were used, and eight machine learning models were trained using log1p-transformed concentrations. Under a random row-level 80:20 split, the histogram gradient-boosting decision tree achieved the best row-level performance, with R²_log = 0.8889 and root-mean-squared error in log1p space (RMSE_log) = 0.2728. In contrast, stratified source-grouped validation showed markedly reduced performance, indicating limited cross-study generalization to unseen source groups. ExtraTrees showed the most stable grouped validation performance and was used for model-based interpretation. Species, tissue or biological matrix, dosing frequency, and sampling time point were highly ranked model-associated predictors. This study provides a transparent literature integration framework for residue pattern modeling and predictor prioritization, while highlighting the need for standardized residue depletion data and external validation. Full article

(This article belongs to the Section Food Quality and Safety)

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24 pages, 3652 KB

Open AccessArticle

The Effect of Adding Exogenous Bletilla Striata Polysaccharide on Kiwifruit Wine Quality

by Zhiqin Zheng, Chun Yi, Jun Zhao, Tian Zheng, Bin Guo, Tong Lin, Bing Xiong, Kangjie Yu, Yue Wang, Siyu Li, Xinying Zhang, Qiwen Li and Yi Ma

Foods 2026, 15(14), 2521; https://doi.org/10.3390/foods15142521 - 16 Jul 2026

Abstract

Kiwifruit wine is valued for its nutrients and health benefits, but conventional brewing often results in a weak aroma due to precursor insufficiency and oxidative losses during fermentation. Therefore, adding natural polysaccharides with antioxidant and metabolic regulatory properties prior to fermentation may be [...] Read more.

Kiwifruit wine is valued for its nutrients and health benefits, but conventional brewing often results in a weak aroma due to precursor insufficiency and oxidative losses during fermentation. Therefore, adding natural polysaccharides with antioxidant and metabolic regulatory properties prior to fermentation may be a promising quality improvement strategy. Bletilla striata polysaccharide (BSP), a plant polysaccharide with multiple bioactivities, may have the potential to regulate kiwifruit wine quality. This study explored the regulatory effects of 100–400 mg/L BSP on the physicochemical properties, antioxidant activity, and aroma compounds of kiwifruit wine, which suggested its possible mechanism of action at the metabolite level. The results showed that the 300 mg/L BSP treatment achieved the best overall quality, maximizing the DPPH and ABTS radical scavenging rates and increasing the total relative abundance of volatile compound concentration by 28.69% compared with the control. Electronic nose testing, odor activity value analysis, and sensory evaluation all indicated that the 300 mg/L BSP group exhibited the best overall aroma profile, and non-targeted metabolomics further suggested that the 300 mg/L BSP addition was associated with the depletion of quinic acid, the accumulation of aromatic amino and succinic acids, and changes in lipid-related metabolites, which were correlated with enhanced aroma production. In conclusion, exogenous BSP addition appears to improve kiwifruit wine quality, and this study provides a theoretical basis for its application in fruit wine brewing. Full article

(This article belongs to the Special Issue Bioactive Polysaccharides in Foods: Novel Sources, Characterization, Activity, and Applications)

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20 pages, 2583 KB

Open AccessArticle

Characterization of Bioactive Composition and Structural Properties of Epidermis and Cortex Tissues in Edible Cactus [Opuntia ficus-indica (L.) Mill.] Cladodes at Different Maturity Stages

by Kriangsuk Boontiang, Tipaukson Chaikwang, Theeraphan Chumroenphat and Sirithon Siriamornpun

Foods 2026, 15(14), 2520; https://doi.org/10.3390/foods15142520 - 16 Jul 2026

Abstract

Opuntia ficus-indica (L.) Mill., an edible cactus, has gained increasing attention as a potential food resource due to its adaptability and nutritional value. This study aimed to characterize the bioactive compound profiles and structural characteristics of the epidermis and cortex of cladodes across [...] Read more.

Opuntia ficus-indica (L.) Mill., an edible cactus, has gained increasing attention as a potential food resource due to its adaptability and nutritional value. This study aimed to characterize the bioactive compound profiles and structural characteristics of the epidermis and cortex of cladodes across different maturity stages. Numerically higher levels of bioactive compounds were generally observed in the epidermis than in the cortex, particularly gentisic acid (384.58–668.23 µg/g DW in the epidermis vs. 191.11–426.69 µg/g DW in the cortex) and protocatechuic acid (154.04–234.45 µg/g DW in the epidermis vs. 40.78–118.44 µg/g DW in the cortex). The epidermis and cortex also exhibited distinct organic acid profiles, with oxalic and malic acids being the predominant organic acids detected in both tissues. FTIR analysis further revealed a more pronounced O–H absorption band associated with water molecules in the cortex than in the epidermis. Furthermore, stage-dependent variations were observed in both bioactive composition and structural characteristics. Organic acids exhibited stage-dependent variations in both tissues. Oxalic, malic, and succinic acids generally occurred at higher levels during the later maturity stages, whereas fumaric acid was more abundant at the earliest maturity stages. Their concentrations ranged from 13.61–47.20, 10.74–16.27, 7.56–14.47, and 0.51–20.46 mg/g DW in the epidermis, and 8.19–46.82, 9.67–52.26, 2.76–14.72, and 0.27–34.41 mg/g DW in the cortex, respectively. These findings provide baseline information on the compositional and structural characteristics of edible cactus cladodes and may support future studies on their potential food-related applications. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds and Its Potential as a Functional Food Ingredient)

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13 pages, 244 KB

Open AccessArticle

Occurrence of Presumptive Methicillin-Resistant Staphylococcus aureus and Vancomycin-Resistant Enterococci in Retail Fish and Seafood Products: A Culture-Based Screening Study

by Anita Kukułowicz

Foods 2026, 15(14), 2519; https://doi.org/10.3390/foods15142519 - 16 Jul 2026

Abstract

Background: Fish and seafood products may act as vehicles for the dissemination of antimicrobial-resistant bacteria through the food chain. Particular concern is associated with methicillin-resistant Staphylococcus aureus (MRSA) and vancomycin-resistant enterococci (VRE). This study evaluated the occurrence of S. aureus, Enterococcus spp., [...] Read more.

Background: Fish and seafood products may act as vehicles for the dissemination of antimicrobial-resistant bacteria through the food chain. Particular concern is associated with methicillin-resistant Staphylococcus aureus (MRSA) and vancomycin-resistant enterococci (VRE). This study evaluated the occurrence of S. aureus, Enterococcus spp., and presumptive MRSA and VRE in retail fish and seafood products using culture-based screening methods. Methods: A total of 99 fish and seafood samples purchased from retail outlets in northern Poland were analyzed using selective microbiological culture methods. Presumptive MRSA and VRE were screened on chromogenic selective media. Differences between product categories were assessed using non-parametric statistical tests and chi-square analysis. Results: S. aureus was detected in 80.8% of samples, with significantly higher contamination levels in seafood than in fish (p = 0.002). Presumptive MRSA isolates were detected in 27.3% of samples. Enterococcus spp. were found in 49.5% of samples, with significantly higher prevalence and counts in unpackaged products (p < 0.05). Presumptive VRE isolates occurred in 17.2% of samples, while simultaneous occurrence of presumptive MRSA and VRE was observed in 9.1% of samples. Conclusions: Retail fish and seafood products may constitute a reservoir of presumptive antimicrobial-resistant bacteria. The higher contamination of unpackaged products highlights the importance of hygienic handling practices. Molecular confirmation and antimicrobial susceptibility testing are needed to further assess the public health significance of these microorganisms. Full article

(This article belongs to the Special Issue Food Safety and Quality in Aquaculture and Fisheries Products)

13 pages, 2553 KB

Open AccessArticle

Persistent Intestinal Colonisation and Systemic Immune Activation Following Experimental Campylobacter jejuni Infection in Broiler Chickens

by Chiara Di Pancrazio, Mirella Luciani, Maria Schirone, Francesca Marotta, Carmine Merola, Antonio Cocco, Vincenzo D’Innocenzo, Elisa Di Domenico, Roberta Di Romualdo, Antonio Petrini, Flavio Sacchini, Cecilia Villani, Fabrizia Perletta, Marta Maggetti, Cristina Marfoglia, Ivanka Krasteva, Eugenio Felicioni, Stefania Salucci, Antonello Paparella and Giuliano Garofolo

Foods 2026, 15(14), 2518; https://doi.org/10.3390/foods15142518 - 16 Jul 2026

Abstract

Campylobacteriosis is one of the leading foodborne bacterial illnesses worldwide, with poultry meat representing its principal source of human infection. Broiler chickens are a key reservoir for Campylobacter jejuni, where the bacterium persists in the gastrointestinal tract without disease. Understanding this host–pathogen [...] Read more.

Campylobacteriosis is one of the leading foodborne bacterial illnesses worldwide, with poultry meat representing its principal source of human infection. Broiler chickens are a key reservoir for Campylobacter jejuni, where the bacterium persists in the gastrointestinal tract without disease. Understanding this host–pathogen interaction is essential to clarify mechanisms of persistence and food safety implications. This study investigated persistent C. jejuni colonisation and systemic immune responses in experimentally infected broiler chickens. Following oral challenge with the virulent ST-403 strain, animals were monitored under controlled conditions. Caecal bacterial loads were determined at 13, 27, 35 and 41 days post-infection, alongside serum total and antigen-specific IgY levels and circulating cytokines and chemokines using ELISA and multiplex assays. C. jejuni rapidly colonised the caecum and persisted throughout the study, although bacterial loads gradually declined over time but remained high. Total IgY increased early after infection and then stabilized. Antigen-specific antibodies were higher in infected chickens than in controls. Cytokine profiling revealed distinct temporal patterns, with increased IL-6 and MIP-1β, decreased IL-2 and MIP-3α, and persistently low IFN-γ levels. C. jejuni established stable intestinal colonisation with a detectable but non-clearing systemic immune response. These findings further support the role of broiler chickens as a persistent reservoir for human exposure to C. jejuni. Full article

(This article belongs to the Section Food Microbiology)

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16 pages, 1169 KB

Open AccessArticle

Microplastic Contamination in Industrially Packaged and Locally Produced Ice Creams: Occurrence, Characteristics, Exposure Assessment, and Pollution Risk

by Tanju Mutlu, Yusuf Ceylan and Barış Karslı

Foods 2026, 15(14), 2517; https://doi.org/10.3390/foods15142517 - 16 Jul 2026

Abstract

Microplastic (MP) contamination in foods has emerged as an increasing food safety concern; however, information regarding ice cream products remains limited. This study comparatively investigated MP contamination in locally produced unpackaged and industrially packaged ice creams marketed in Türkiye. A total of 24 [...] Read more.

Microplastic (MP) contamination in foods has emerged as an increasing food safety concern; however, information regarding ice cream products remains limited. This study comparatively investigated MP contamination in locally produced unpackaged and industrially packaged ice creams marketed in Türkiye. A total of 24 samples (19 industrially packaged and 5 locally produced unpackaged) were analyzed using microscopic examination followed by ATR-FTIR polymer verification. Detected MPs were characterized according to polymer type, morphology, size, and color. MPs were detected in 100% of locally produced unpackaged samples and 42.1% of industrially packaged samples. EVA and ABS–EVA were the predominant polymer types, whereas fibers and black particles were the dominant morphology and color, respectively. A polymer-weighted pollution risk index (pRi) and a deterministic exposure assessment were also applied. Both the mean pRi values and estimated daily intake (EDI) were higher in locally produced unpackaged ice creams than in industrially packaged products. These findings suggest that differences in handling practices, environmental exposure, and food-contact materials may influence MP contamination. Overall, the results indicate that ice cream may represent a potential source of dietary MP exposure and highlight the importance of implementing effective contamination-control measures throughout production, packaging, and retail handling. This study provides valuable comparative baseline data for future food safety and dietary exposure assessments. Full article

(This article belongs to the Special Issue Current Advances of Emerging Contaminants in Food: Detection, Risk Assessment, and Control Strategies)

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26 pages, 1865 KB

Open AccessArticle

Valorization of Whey into a Bioactive Hydrolysate with ACE-Inhibitory Activity and Food Application Potential

by María Angélica Fellenberg, Wladimir Silva-Vera, Olga Panes and Romina L. Abarca

Foods 2026, 15(14), 2516; https://doi.org/10.3390/foods15142516 - 16 Jul 2026

Abstract

Bioactive peptides derived from whey proteins have attracted increasing interest as natural dietary modulators of angiotensin-converting enzyme (ACE) activity and potential contributors to cardiovascular health. In this study, bioactive whey hydrolysate (BWH) was obtained by controlled enzymatic hydrolysis with plant-derived proteases and characterized [...] Read more.

Bioactive peptides derived from whey proteins have attracted increasing interest as natural dietary modulators of angiotensin-converting enzyme (ACE) activity and potential contributors to cardiovascular health. In this study, bioactive whey hydrolysate (BWH) was obtained by controlled enzymatic hydrolysis with plant-derived proteases and characterized in terms of physicochemical properties, peptide profile, ACE-inhibitory activity, stability, and performance in food matrices. RP-HPLC and LC–MS/MS analysis revealed a complex, reproducible peptidome across production batches, including a conserved set of antihypertensive peptide sequences. BWH exhibited high ACE-inhibitory activity (>90%) with low intra-batch variability, and dose–response analysis yielded an estimated IC₅₀ of 3.20% BWH under the assay conditions. Its bioactivity and peptide profile remained stable during storage at room temperature and under refrigeration, as well as after mild thermal treatment (pasteurization), although partial activity loss was observed after baking at high temperatures. Incorporation trials showed that BWH retained strong ACE-inhibitory functionality when incorporated at 7% into yogurt and orange juice, with minimal effects of pasteurization in the beverage matrix. These findings support the potential use of BWH as a functional ingredient for developing antihypertensive foods and beverages. Full article

(This article belongs to the Special Issue Food Proteins in Functional Food Development, Nutritional Health Promotion, and Modern Food Industry)

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17 pages, 963 KB

Open AccessArticle

Alpine Meadow Habitat Is Associated with Characteristic Flavor Formation in Bayinbuluke Sheep Meat Through Metabolic Reprogramming

by Yaling Yang, Wujun Liu and Hang Cao

Foods 2026, 15(14), 2515; https://doi.org/10.3390/foods15142515 - 16 Jul 2026

Abstract

This study elucidates the biochemical mechanisms by which extreme high-altitude environments are associated with the remodeling of the skeletal muscle flavor profile in sheep. Using Bayinbuluke (high-altitude) and Turpan Black (low-altitude) sheep, we integrated volatilomics, metabolomics, transcriptomics, and proteomics to map flavor precursor [...] Read more.

This study elucidates the biochemical mechanisms by which extreme high-altitude environments are associated with the remodeling of the skeletal muscle flavor profile in sheep. Using Bayinbuluke (high-altitude) and Turpan Black (low-altitude) sheep, we integrated volatilomics, metabolomics, transcriptomics, and proteomics to map flavor precursor networks. Odor activity value analysis revealed that high-altitude meat exhibited sub-threshold suppression of animal off-flavors, such as p-cresol, while significantly amplifying premium fruity esters. Targeted metabolomics attributed this sensory inversion to a structural shift in the precursor pool, specifically the enrichment of highly reactive polyunsaturated fatty acids, L-cysteine, and rhamnose. Multi-omics integration demonstrated that cold and hypoxic stresses are associated with metabolic reprogramming. The synergistic downregulation of the GPAT3 gene and APOC3 protein was associated with redirected lipid flux, suggesting a mechanism for functional fatty acid accumulation. Simultaneously, the pronounced upregulation of the CTH gene, potentially driven by antioxidant defense needs, coincided with substantial L-cysteine accumulation. Correlation networks suggested that this precursor shift is negatively correlated with off-flavor generation, possibly via competitive thermal degradation. In conclusion, extreme ecological stress is associated with convergent metabolic reprogramming, contributing to the reconstruction of the flavor precursor pool to alter the characteristic lipid aroma of plateau meat. While these findings provide a comprehensive structural blueprint of plateau meat characteristics, the proposed mechanisms remain hypothetical and warrant future functional and sensory validation. Full article

(This article belongs to the Section Meat)

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24 pages, 1571 KB

Open AccessArticle

Integrating Fermentation and Extrusion to Enhance Texture, Stability, and Nutritional Quality of Pigeon Pea (Cajanus cajan L.)-Based Chunk Products

by Tamara Tumasile Machinjili, José Gastão Sumila, Chawanluk Raungsri, Elsa Maria Salvador and Pavalee Chompoorat Tridtitanakiat

Foods 2026, 15(14), 2514; https://doi.org/10.3390/foods15142514 - 16 Jul 2026

Abstract

The increasing global demand for affordable, nutrient-dense plant-based foods highlights the need to valorize underutilized legumes through suitable processing technologies. This study developed extruded chunk products from blends of fermented and unfermented pigeon pea (Cajanus cajan L.) flour, button mushroom powder, and [...] Read more.

The increasing global demand for affordable, nutrient-dense plant-based foods highlights the need to valorize underutilized legumes through suitable processing technologies. This study developed extruded chunk products from blends of fermented and unfermented pigeon pea (Cajanus cajan L.) flour, button mushroom powder, and cassava starch at ratios of 90:2.5:7.5, 90:5.0:5.0, and 90:7.5:2.5 (w/w/w) using a single-screw extruder. Button mushroom powder was incorporated to increase dietary fiber and mineral content due to its abundance of β-glucans and chitin, whereas cassava starch served as a texturizing and binding agent, promoting melt cohesion and expansion during extrusion. Optimal processing conditions were 13–15% feed moisture and a barrel temperature gradient of 100–140 °C. Fermentation significantly improved textural properties, increasing hardness (up to 22,802 g) and crispness (up to 55,099 g/s), likely due to protein modifications that enhanced matrix formation. In contrast, unfermented samples exhibited higher water holding capacity (264–286 g/100 g). All formulations showed low water activity (0.426–0.524), indicating good shelf stability. Protein content remained consistent (18.80–19.45%), while crude fiber ranged from 18.15 to 21.80%. These results showed that the integration of fermentation and extrusion provides an effective, low-cost approach for improving the structural, nutritional, and storage properties of pigeon pea-based products, supporting the development of nutrient-dense plant-based foods industry that are acceptable and sustainable, thereby supporting sustainable agriculture. Full article

(This article belongs to the Special Issue Application of Extrusion Technology in Food Science)

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35 pages, 8927 KB

Open AccessReview

Unveiling the Value of Amomum tsaoko Crevost & Lem.: A Review from Bioactive Compounds to Health Benefits and Industrial Applications

by Yaling Pu, Jingjing Wu, Chuandi Liu, Ziqiao Xu, Kun Liu, Haonan Zhang, Yongcheng Yang and Conglong Xia

Foods 2026, 15(14), 2513; https://doi.org/10.3390/foods15142513 - 16 Jul 2026

Abstract

Amomum tsaoko Crevost & Lem. (AT) is a representative edible, medicinal spice widely used in Southeast Asia for food seasoning and flavor enhancement. Growing evidence suggests that it is a rich source of bioactive phytochemicals with diverse health-promoting properties, necessitating a systematic synthesis [...] Read more.

Amomum tsaoko Crevost & Lem. (AT) is a representative edible, medicinal spice widely used in Southeast Asia for food seasoning and flavor enhancement. Growing evidence suggests that it is a rich source of bioactive phytochemicals with diverse health-promoting properties, necessitating a systematic synthesis of its functional attributes and underlying mechanisms to better guide future applications. AT has been reported to contain flavonoids, diarylheptanoids, phenolic acids, terpenoids, steroids, and volatile oils. These constituents are associated with a broad spectrum of biological activities, including antimicrobial, antidiabetic, antioxidant, anti-inflammatory, anticancer, neuroprotective, anti-obesity, gastrointestinal protective, and immunomodulatory effects. Due to its functional properties and economic value, AT shows considerable potential for application in functional foods, pharmaceuticals, cosmetics, and agriculture. However, despite its extensive utilization, integrated reviews that systematically link bioactivities, toxicological evidence, and industrial applications remain scarce. This review comprehensively summarizes recent advances in the bioactive compounds, health functions, toxicological evaluation, and industrial applications of AT. Current research progress, key limitations, and future perspectives are critically discussed. Additionally, by providing a comprehensive overview of its multifaceted benefits and applications, this review fills an important gap and offers insights to support further research and multi-sectoral exploitation of AT. Full article

(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)

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16 pages, 12585 KB

Open AccessArticle

Structural Features and Anti-Inflammatory Activity of a Low-Molecular-Weight Oligosaccharide Fraction from Lotus Bee Pollen

by Gongliang Liu, Jinxia Guo, Lantao Li, Weidong Bai and Hong Wang

Foods 2026, 15(14), 2512; https://doi.org/10.3390/foods15142512 - 16 Jul 2026

Abstract

A novel low-molecular-weight water-soluble oligosaccharide fraction (LBPP-1) was prepared from lotus bee pollen via microwave-assisted extraction, followed by Sevag deproteinization and diethylaminoethyl (DEAE)-cellulose-52 chromatography purification. Ion chromatography (IC) indicated a glucose-rich composition (84.6 mol% glucose), with minor amounts of arabinose, glucosamine, and galactose. [...] Read more.

A novel low-molecular-weight water-soluble oligosaccharide fraction (LBPP-1) was prepared from lotus bee pollen via microwave-assisted extraction, followed by Sevag deproteinization and diethylaminoethyl (DEAE)-cellulose-52 chromatography purification. Ion chromatography (IC) indicated a glucose-rich composition (84.6 mol% glucose), with minor amounts of arabinose, glucosamine, and galactose. Fourier transform-infrared spectroscopy (FT-IR), methylation analysis, and ¹H nuclear magnetic resonance (NMR) collectively supported the assignment of LBPP-1 as a glucan-rich, structurally heterogeneous oligosaccharide fraction containing candidate →4)-Glcp-rich domains and minor arabinose/galactose-related linkages. However, the marked difference between the IC composition and the sugar-type distribution estimated from PMAA peak areas limits quantitative interpretation of the residue proportions and branching architecture. Furthermore, in vitro biological assays demonstrated that LBPP-1 significantly attenuated lipopolysaccharide (LPS)-induced inflammatory responses in RAW264.7 macrophages. It effectively reduced the secretion of nitric oxide (NO) and the levels of inducible nitric oxide synthase (iNOS), interleukin (IL)-6, and tumor necrosis factor (TNF)-α in RAW264.7 macrophages. Reverse transcription–quantitative polymerase chain reaction (RT-qPCR) analysis further revealed that LBPP-1 selectively suppressed the mRNA expression of cyclooxygenase-2 (COX-2), IL-1β, IL-6, iNOS, and transforming growth factor (TGF)-β1. These findings collectively suggest that LBPP-1, as a bioactive carbohydrate fraction derived from lotus bee pollen, holds promise as a natural functional food ingredient for managing inflammation-related conditions. Full article

(This article belongs to the Special Issue Bioactive Compounds in Bee Products: From Analysis to Health Benefits)

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17 pages, 3088 KB

Open AccessArticle

The Influence of Data Clustering on the Generalization Properties of Neural Networks Using the Example of Determining the Geographical Origin of Wine

by Aleksan Khalafyan, Zaual Temerdashev, Aleksey Abakumov and Vera Akinshina

Foods 2026, 15(14), 2511; https://doi.org/10.3390/foods15142511 - 16 Jul 2026

Abstract

Based on the elemental composition of 359 samples of dry wines (Riesling, Chardonnay, Muscat, Cabernet Sauvignon, and Merlot) produced in the Krasnodar Territory (Russia), the influence of data clustering on the generalizing properties of neural network models [...] Read more.

Based on the elemental composition of 359 samples of dry wines (Riesling, Chardonnay, Muscat, Cabernet Sauvignon, and Merlot) produced in the Krasnodar Territory (Russia), the influence of data clustering on the generalizing properties of neural network models for solving classification problems was studied. Clustering as a property of predicted classes being compact and separate from each other was evaluated using scatterplots of canonical values from discriminant analysis and the Silhouette Score, Calinski-Harabasz, Davies-Bouldin, and Dunn metrics. With a decrease in data clustering, the generalization properties of neural network models decrease despite an increase in dataset size. Since the predictive properties of neural networks are primarily correlated with the clustering of data, it seems logical to say that their growth will occur when “quantity turns into quality”, that is, clustering will increase with increasing dataset size. The validity of the assumption explains the polarity of trends observed in literature. With the growth of training datasets, some researchers record improvements in the predictive properties of models, while others record deterioration. The results obtained are of great practical importance, as they indicate the unsuitability of unlimited data accumulation and allow optimizing the costs of collecting it, which is important, especially for food quality control. Full article

(This article belongs to the Special Issue Chemometrics in Food Chemistry and Analysis: Novel Detection Methods to Assess Food Quality and Safety)

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34 pages, 17204 KB

Open AccessArticle

Upcycling Melon Peel Powder as a Value-Added Ingredient for Biscuits with Improved Nutritional and Antioxidant Properties

by Mariana-Atena Poiana, Daniela Stoin, Mariana Suba, Catalin Ianasi and Andreea Ghitulescu

Foods 2026, 15(14), 2510; https://doi.org/10.3390/foods15142510 - 15 Jul 2026

Abstract

In recent years, the food industry has increasingly focused on reintegrating nutrient- and phytochemical-rich processing by-products into high-consumption food matrixes. Aligned with this trend, our study investigated melon peel powder (MPP) as a value-added, upcycled ingredient in biscuit formulations with 0, 5, 10, [...] Read more.

In recent years, the food industry has increasingly focused on reintegrating nutrient- and phytochemical-rich processing by-products into high-consumption food matrixes. Aligned with this trend, our study investigated melon peel powder (MPP) as a value-added, upcycled ingredient in biscuit formulations with 0, 5, 10, 15, and 20% (w/w) MPP as a partial replacement for wheat flour (WF). The effects of this substitution on nutritional profile, colour, physical properties, total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), structural characteristics, and post-baking retention were evaluated. MPP exhibited higher TPC (1531.76 mg GAE/100 g DM), TFC (681.42 mg QE/100 g DM), FRAP (104.37 µM Fe²⁺/g DM) and DPPH (125.01 µM TE/g DM) than WF. Its incorporation improved nutritional quality by increasing dietary fiber and ash, while reducing available carbohydrates and energy value. Substantial enhancements were observed, with up to 6.72- and 6.93-fold increases in FRAP and DPPH, alongside 3.82- and 3.92-fold increases in TPC and TFC at the highest substitution level. Although baking reduced these levels, retention remained at 57–62% (TPC), 55–59% (TFC), 60–65% (FRAP), and 63–70% (DPPH), indicating partial thermal stability and possible contribution of heat-induced antioxidant compounds. MPP addition also affected technological properties, increasing baking yield and spread ratio while decreasing lightness (L*) and increasing yellowness (b*) and browning index (BI), resulting in yellow-brown tones. Fourier-transform infrared spectroscopy (FTIR) and wide-angle X-ray scattering (WAXS) analyses confirmed structural compatibility between WF and MPP, evidenced by the absence of new functional groups, preservation of the A-type crystalline structure of wheat starch without polymorphic transitions, and no indication of phase separation, whereas baking promoted starch gelatinization and integration of fibrous and pectic components. These findings support a potential valorisation pathway for melon by-products through their conversion into a value-added ingredient for biscuit production. Full article

(This article belongs to the Special Issue Plant By-Products Fortify the Nutritional and Functional Properties of Foods)

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28 pages, 2103 KB

Open AccessReview

Recent Advances in the Storage, Transportation, and Quality Control of Eriocheir sinensis: A Review

by Danni Zhao, Ruizhi Yang, Hanbin Lin, Lu Liu, Feng Yu, Peiying Shi, Bin Zheng, Rosana Moriana, Yadong Zhao and Soottawat Benjakul

Foods 2026, 15(14), 2509; https://doi.org/10.3390/foods15142509 - 15 Jul 2026

Abstract

The Chinese mitten crab (Eriocheir sinensis), as an aquatic food with high economic value, is favored by consumers for its high nutritional value and unique flavor. Its physiological status during temporary rearing and live transportation determines changes in meat quality, nutrition, [...] Read more.

The Chinese mitten crab (Eriocheir sinensis), as an aquatic food with high economic value, is favored by consumers for its high nutritional value and unique flavor. Its physiological status during temporary rearing and live transportation determines changes in meat quality, nutrition, flavor and food safety. Environmental stresses during this process are prone to inducing physiological disturbances in the crabs, resulting in reduced survival rates and degraded product quality. This paper systematically reviews the impacts of four pivotal environmental factors, namely dissolved oxygen (DO) levels, ambient temperature, water salinity, and ammonia nitrogen concentration, on the survival performance and quality maintenance of E. sinensis during temporary holding and live transport. It comprehensively clarifies the mechanisms through which fluctuations in these factors elicit physiological stress, oxidative damage, and metabolic disorders in the crabs while evaluating effective mitigation strategies such as gradient cooling and precise water quality regulation. In addition, key research gaps in the field are identified, including the lack of real-time vitality monitoring technologies and species-specific standardized transportation protocols, and future directions involving the integration of sensor technologies and adaptive environmental regulation are proposed. In summary, the survival status and quality of E. sinensis during temporary rearing and live transportation are synergistically regulated by various environmental factors. Developing scientific strategies can effectively mitigate the adverse effects of environmental stress, ensure food safety, and provide a theoretical basis for the live preservation, processing, and transportation of aquatic products. Full article

(This article belongs to the Special Issue Aquatic Products Processing and Preservation Technology—2nd Edition)

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22 pages, 2334 KB

Open AccessArticle

by Elizabet Janić Hajnal, Milan Vukić, Ivana Bogić, Lato Pezo, Milorad Miljić and Ivica Đalović

Foods 2026, 15(14), 2508; https://doi.org/10.3390/foods15142508 - 15 Jul 2026

Abstract

Climate variability strongly affects fungal ecology and mycotoxin contamination patterns in maize. This study evaluated the influence of weather conditions during the 2024 growing season on the occurrence and co-occurrence of regulated and emerging mycotoxins in maize from two Southeast European regions: the [...] Read more.

Climate variability strongly affects fungal ecology and mycotoxin contamination patterns in maize. This study evaluated the influence of weather conditions during the 2024 growing season on the occurrence and co-occurrence of regulated and emerging mycotoxins in maize from two Southeast European regions: the Autonomous Province of Vojvodina (APV), Serbia, and the Republic of Srpska (RoS), Bosnia and Herzegovina (BIH). A total of 266 maize samples were analysed using an LC-MS/MS method targeting 21 fungal metabolites. The exceptionally hot and dry summer conditions, particularly the severe drought recorded in APV during August, were associated with regional differences in mycotoxin profiles. APV maize showed higher contamination with drought-related mycotoxins, especially aflatoxins, while fumonisins were highly prevalent in both regions. Overall, fumonisins were the dominant regulated mycotoxins (88.0%), followed by aflatoxins (41.4%) and T-2/HT-2 toxins (31.6%), whereas deoxynivalenol and zearalenone occurred less frequently. Emerging metabolites showed high prevalence, particularly alternariol monomethyl ether (86.5%), moniliformin (74.4%), and ergot alkaloids (53.4%). Co-occurrence analysis revealed 189 different combinations, with up to ten mycotoxins detected simultaneously. These findings demonstrate region-specific weather-driven shifts in maize contamination and emphasize the need for multi-mycotoxin monitoring strategies including both regulated and emerging contaminants. Full article

(This article belongs to the Special Issue Advances in Food Toxin Analysis and Risk Assessment)

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16 pages, 1636 KB

Open AccessArticle

Purification and Characterization of Novel Collagen Peptides from Oncorhynchus mykiss Inhibiting Platelet Aggregation, and the Underlying Mechanism via Molecular Docking

by Haodong Liu, Linjing Zhang, Zhiyong Zeng, Xin Wang and Bo Li

Foods 2026, 15(14), 2507; https://doi.org/10.3390/foods15142507 - 15 Jul 2026

Abstract

Rainbow trout is produced in large quantities worldwide, generating substantial processing by-products, among which collagen-rich skin and bone require high-value utilization. Rainbow trout collagen peptides potentially exhibit antiplatelet activity based on structural similarity to reported antiplatelet fish collagen peptides, while their active peptide [...] Read more.

Rainbow trout is produced in large quantities worldwide, generating substantial processing by-products, among which collagen-rich skin and bone require high-value utilization. Rainbow trout collagen peptides potentially exhibit antiplatelet activity based on structural similarity to reported antiplatelet fish collagen peptides, while their active peptide sequences and underlying mechanisms require investigation. In this study, rainbow trout skin collagen was hydrolyzed by neutral protease, yielding a hydrolysate with 70.52% inhibition of platelet aggregation at 4 mg/mL. The fraction with high antiplatelet activity, N2-2, was obtained via separation by ODS-C18 and Sephadex LH-20 chromatography, which was enriched in Gly, Pro, and Hyp residues and characterized by mild hydrophilicity and a moderate molecular weight. Peptide sequences in the N2-2 were identified by HPLC-MS/MS, followed by molecular docking-based screening, and the four peptides selected were synthesized and evaluated for antiplatelet activity in vitro. Peptides MTGP and OOGGHG exhibited higher antiplatelet activity, with IC₅₀ values of 0.52 mM and 0.54 mM, respectively. Molecular docking indicated that MTGP and OOGGHG stably bind to the P2Y12 receptor via hydrogen bonding with key residues (Lys280, Arg256, and Asn191), with hydrophobic interactions contributing to complex stability. This study adds support to the feasibility of natural antiplatelet functional foods from rainbow trout collagen. Full article

(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)

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