Foods Latest open access articles published in Foods at https://www.mdpi.com/journal/foods https://www.mdpi.com/journal/foods MDPI en Creative Commons Attribution (CC-BY) MDPI support@mdpi.com Foods, Vol. 15, Pages 2540: Turn-Key Protocols for Food Safety Culture Improvement: A Narrative on Theory and Best Practice https://www.mdpi.com/2304-8158/15/14/2540 Food safety culture (FSC) is a structured, measurable and enforceable element of the food industry, which is essential for building consumer trust and safeguarding consumer wellness. Regardless of the size of the organisation, FSC plays a pivotal role in safety and quality assurance and should be embedded in the company’s values and beliefs, ultimately manifesting in employee behaviours. FSC’s principal denominators encompass the fundamental principles of leadership, knowledge, engagement, environment, performance, and outcome. These principles collectively form a holistic framework that is pivotal for enhancing the efficacy and efficiency of safety initiatives in the food supply chain. FSC should be integrated into existing food safety standards, aligning with management systems and enjoying support and ownership at all levels and portfolios. Attaining a strong FSC requires commitment and active participation, not only from departments and sections directly involved with food handling, but also from administrative departments and branches. A non-conducive or weak culture, on the other hand, creates barriers to the achievement of safety goals and creates environments that may lead to product safety failures and non-conformances, with potential detrimental impacts on both consumer and business well-being. The absence of a specific culture constitutes a culture in itself, and, therefore, regular, valid, and reliable assessment is crucial for understanding the current state of FSC, without drawing generalised, superficial, or biased conclusions. In this study, the history and context of FSC are discussed, as well as narratives on assessment protocols and improvement initiatives. A trustworthy and ethical assessment is the first step in a three-phase process, involving assessment, alignment, and intervention to improve FSC, constituting various subcategories. The ultimate intent of this study is to provide turn-key solutions through presenting ideas, debating concepts and proposing interventions to guide and inform FSC improvement, culminating in safe and wholesome products. 2026-07-17 Foods, Vol. 15, Pages 2540: Turn-Key Protocols for Food Safety Culture Improvement: A Narrative on Theory and Best Practice

Foods doi: 10.3390/foods15142540

Authors: Ryk Lues Juanita Jonker Monique Visser Namhla Skweyiya

Food safety culture (FSC) is a structured, measurable and enforceable element of the food industry, which is essential for building consumer trust and safeguarding consumer wellness. Regardless of the size of the organisation, FSC plays a pivotal role in safety and quality assurance and should be embedded in the company’s values and beliefs, ultimately manifesting in employee behaviours. FSC’s principal denominators encompass the fundamental principles of leadership, knowledge, engagement, environment, performance, and outcome. These principles collectively form a holistic framework that is pivotal for enhancing the efficacy and efficiency of safety initiatives in the food supply chain. FSC should be integrated into existing food safety standards, aligning with management systems and enjoying support and ownership at all levels and portfolios. Attaining a strong FSC requires commitment and active participation, not only from departments and sections directly involved with food handling, but also from administrative departments and branches. A non-conducive or weak culture, on the other hand, creates barriers to the achievement of safety goals and creates environments that may lead to product safety failures and non-conformances, with potential detrimental impacts on both consumer and business well-being. The absence of a specific culture constitutes a culture in itself, and, therefore, regular, valid, and reliable assessment is crucial for understanding the current state of FSC, without drawing generalised, superficial, or biased conclusions. In this study, the history and context of FSC are discussed, as well as narratives on assessment protocols and improvement initiatives. A trustworthy and ethical assessment is the first step in a three-phase process, involving assessment, alignment, and intervention to improve FSC, constituting various subcategories. The ultimate intent of this study is to provide turn-key solutions through presenting ideas, debating concepts and proposing interventions to guide and inform FSC improvement, culminating in safe and wholesome products.

]]> Turn-Key Protocols for Food Safety Culture Improvement: A Narrative on Theory and Best Practice Ryk Lues Juanita Jonker Monique Visser Namhla Skweyiya doi: 10.3390/foods15142540 Foods 2026-07-17 Foods 2026-07-17 15 14 Review 2540 10.3390/foods15142540 https://www.mdpi.com/2304-8158/15/14/2540 Foods, Vol. 15, Pages 2539: From Biofortification to HT-29 Growth Inhibition: Selenium-Enriched Sunflower Sprouts Modulate Apoptosis- and Cell Cycle-Related Markers https://www.mdpi.com/2304-8158/15/14/2539 Selenium biofortification of edible sprouts is a promising strategy to enhance the cancer cell growth-inhibitory potential of plant-based foods. This study investigated the effects of selenium (Se)-enriched sunflower sprout extracts on human colorectal adenocarcinoma HT-29 cells in comparison with non-enriched sprouts. Cytotoxicity was evaluated by MTT assay, clonogenic survival by colony formation assay, wound closure by wound-healing assay, apoptosis- and cell cycle-related gene expression by qRT-PCR, and protein expression by Western blotting. Metabolite profiles were characterized using LC-MS/MS-based untargeted metabolomics. Se enrichment markedly enhanced cytotoxicity, reducing the IC50 from 413.80 ± 6.00 (control) to 152.90 ± 6.00 µg/mL and increasing Emax from 59.29 ± 0.11% (control) to 75.70 ± 0.49%. The Se-enriched extract showed greater inhibition of colony formation (IC50 53.72 ± 1.12 µg/mL) and wound closure (IC50 76.07 ± 0.06 µg/mL). At the molecular level, Se-enriched sprouts upregulated Bax, caspase-3 and p21, downregulated Bcl-2, CDK4, NF-κB p65 and MMP-9, and increased Bax and p21 protein levels, linked with apoptosis-related signaling and cell cycle modulation. Metabolomics revealed significant increases in purine-related metabolites, lysophosphatidylcholine (LPC) 18:3, and choline, alongside decreases in several quinic acid derivatives and related phenolic metabolites. Se enrichment enhanced the in vitro antiproliferative activity of sunflower sprout extract in HT-29 cells and may modulate apoptosis- and cell cycle-related markers. These findings support further mechanistic and in vivo investigations of Se-enriched sunflower sprouts as a candidate functional food ingredient. 2026-07-17 Foods, Vol. 15, Pages 2539: From Biofortification to HT-29 Growth Inhibition: Selenium-Enriched Sunflower Sprouts Modulate Apoptosis- and Cell Cycle-Related Markers

Foods doi: 10.3390/foods15142539

Authors: Piyanete Chantiratikul Anut Chantiratikul Yada Laotongsan Gondanai Lasungneon Worachot Saengha Thipphiya Karirat Piyathida Promjamorn Nyuk Ling Ma Vijitra Luang-In

Selenium biofortification of edible sprouts is a promising strategy to enhance the cancer cell growth-inhibitory potential of plant-based foods. This study investigated the effects of selenium (Se)-enriched sunflower sprout extracts on human colorectal adenocarcinoma HT-29 cells in comparison with non-enriched sprouts. Cytotoxicity was evaluated by MTT assay, clonogenic survival by colony formation assay, wound closure by wound-healing assay, apoptosis- and cell cycle-related gene expression by qRT-PCR, and protein expression by Western blotting. Metabolite profiles were characterized using LC-MS/MS-based untargeted metabolomics. Se enrichment markedly enhanced cytotoxicity, reducing the IC50 from 413.80 ± 6.00 (control) to 152.90 ± 6.00 µg/mL and increasing Emax from 59.29 ± 0.11% (control) to 75.70 ± 0.49%. The Se-enriched extract showed greater inhibition of colony formation (IC50 53.72 ± 1.12 µg/mL) and wound closure (IC50 76.07 ± 0.06 µg/mL). At the molecular level, Se-enriched sprouts upregulated Bax, caspase-3 and p21, downregulated Bcl-2, CDK4, NF-κB p65 and MMP-9, and increased Bax and p21 protein levels, linked with apoptosis-related signaling and cell cycle modulation. Metabolomics revealed significant increases in purine-related metabolites, lysophosphatidylcholine (LPC) 18:3, and choline, alongside decreases in several quinic acid derivatives and related phenolic metabolites. Se enrichment enhanced the in vitro antiproliferative activity of sunflower sprout extract in HT-29 cells and may modulate apoptosis- and cell cycle-related markers. These findings support further mechanistic and in vivo investigations of Se-enriched sunflower sprouts as a candidate functional food ingredient.

]]> From Biofortification to HT-29 Growth Inhibition: Selenium-Enriched Sunflower Sprouts Modulate Apoptosis- and Cell Cycle-Related Markers Piyanete Chantiratikul Anut Chantiratikul Yada Laotongsan Gondanai Lasungneon Worachot Saengha Thipphiya Karirat Piyathida Promjamorn Nyuk Ling Ma Vijitra Luang-In doi: 10.3390/foods15142539 Foods 2026-07-17 Foods 2026-07-17 15 14 Article 2539 10.3390/foods15142539 https://www.mdpi.com/2304-8158/15/14/2539 Foods, Vol. 15, Pages 2538: Explainable Deep–Shallow Feature Fusion of Two-Dimensional Encoded Vis–NIR Spectra and RGB Image Features for Chilled Lamb Freshness Assessment https://www.mdpi.com/2304-8158/15/14/2538 Quality deterioration of chilled lamb during storage poses a challenge to meat quality and safety control, making rapid and accurate freshness-grade classification essential. Existing methods based on either spectral information or RGB image information alone are insufficient to simultaneously characterize internal chemical changes and external appearance changes during lamb quality deterioration. To address this issue, this study developed a chilled lamb freshness-grade classification method by integrating deep features from two-dimensional visible–near-infrared (Vis–NIR) spectral encoding with RGB image features. In this method, one-dimensional Vis–NIR spectra were transformed into two-dimensional encoded images using Gramian angular difference field (GADF), Gramian angular summation field (GASF), Markov transition field (MTF), and recurrence plot (RP) to enhance the representation of inter-wavelength structural relationships in spectral sequences, thereby compensating for the limited ability of conventional one-dimensional spectral modeling to capture global correlations and local variation information. Meanwhile, recursive feature elimination (RFE)-selected spectral deep features were fused with Spearman-selected RGB image features to construct a deep–shallow classification model. The results showed that the fusion models outperformed the single-modality models, with GADF(10%)+Image-SVM achieving the best performance, yielding an accuracy, F1-score, and MCC of 0.966, 0.957, and 0.946, respectively. Shapley additive explanations (SHAP) analysis further indicated that GADF deep features were the primary contributors, while RGB image features provided effective complementary information, demonstrating the potential of the proposed method for rapid and nondestructive freshness-grade classification of chilled lamb. 2026-07-17 Foods, Vol. 15, Pages 2538: Explainable Deep–Shallow Feature Fusion of Two-Dimensional Encoded Vis–NIR Spectra and RGB Image Features for Chilled Lamb Freshness Assessment

Foods doi: 10.3390/foods15142538

Authors: Yanjie Ren Qi Zhang Yongqian Zhou Hanwen Chen Doudou Zhang Zhigang Li Peilin Jin

Quality deterioration of chilled lamb during storage poses a challenge to meat quality and safety control, making rapid and accurate freshness-grade classification essential. Existing methods based on either spectral information or RGB image information alone are insufficient to simultaneously characterize internal chemical changes and external appearance changes during lamb quality deterioration. To address this issue, this study developed a chilled lamb freshness-grade classification method by integrating deep features from two-dimensional visible–near-infrared (Vis–NIR) spectral encoding with RGB image features. In this method, one-dimensional Vis–NIR spectra were transformed into two-dimensional encoded images using Gramian angular difference field (GADF), Gramian angular summation field (GASF), Markov transition field (MTF), and recurrence plot (RP) to enhance the representation of inter-wavelength structural relationships in spectral sequences, thereby compensating for the limited ability of conventional one-dimensional spectral modeling to capture global correlations and local variation information. Meanwhile, recursive feature elimination (RFE)-selected spectral deep features were fused with Spearman-selected RGB image features to construct a deep–shallow classification model. The results showed that the fusion models outperformed the single-modality models, with GADF(10%)+Image-SVM achieving the best performance, yielding an accuracy, F1-score, and MCC of 0.966, 0.957, and 0.946, respectively. Shapley additive explanations (SHAP) analysis further indicated that GADF deep features were the primary contributors, while RGB image features provided effective complementary information, demonstrating the potential of the proposed method for rapid and nondestructive freshness-grade classification of chilled lamb.

]]> Explainable Deep–Shallow Feature Fusion of Two-Dimensional Encoded Vis–NIR Spectra and RGB Image Features for Chilled Lamb Freshness Assessment Yanjie Ren Qi Zhang Yongqian Zhou Hanwen Chen Doudou Zhang Zhigang Li Peilin Jin doi: 10.3390/foods15142538 Foods 2026-07-17 Foods 2026-07-17 15 14 Article 2538 10.3390/foods15142538 https://www.mdpi.com/2304-8158/15/14/2538 Foods, Vol. 15, Pages 2536: A Rushan Acid Whey-Derived Limosilactobacillus fermentum A001-A-08 Attenuates Lipid Accumulation in High-Fat-Diet-Induced Zebrafish https://www.mdpi.com/2304-8158/15/14/2536 Rushan acid whey is an underutilized by-product of a traditional fermented dairy food and may contain probiotic lactic acid bacteria. This study screened cholesterol-lowering strains from Rushan acid whey and evaluated Limosilactobacillus fermentum A001-A-08 for functional traits, preliminary safety, and lipid-lowering potential in high-fat-diet-induced zebrafish. A001-A-08 showed cholesterol removal, bile salt hydrolase activity, acid/bile/simulated gastrointestinal tolerance, auto-aggregation, gamma-hemolysis, and a mostly susceptible antibiotic profile. A 106 CFU/mL bath concentration maintained larval survival, heart rate, and morphology and enabled intestinal localization during the observation period. In high-fat zebrafish, A001-A-08 reduced Oil Red O-stained lipid accumulation, improved hepatic morphology, lowered TC and TG, and increased HDL-C. Transcriptomic, metabolomic, qRT-PCR, and 16S rRNA sequencing analyses indicated that these phenotypic changes were associated with alterations in lipid transport, lipoprotein assembly, bile acid-related metabolism, selected metabolite features, and gut microbial composition. These findings support A001-A-08 as a promising Rushan acid whey-derived probiotic candidate, while genome-level safety assessment, mammalian oral-administration studies, and food-matrix validation remain necessary before functional-food application. 2026-07-17 Foods, Vol. 15, Pages 2536: A Rushan Acid Whey-Derived Limosilactobacillus fermentum A001-A-08 Attenuates Lipid Accumulation in High-Fat-Diet-Induced Zebrafish

Foods doi: 10.3390/foods15142536

Authors: Hao Chen Siyu Li Shiwei Zhao Luxin Miao Wenjun Wu Jiayi Mi Xiufang Dong Yan Jiang

Rushan acid whey is an underutilized by-product of a traditional fermented dairy food and may contain probiotic lactic acid bacteria. This study screened cholesterol-lowering strains from Rushan acid whey and evaluated Limosilactobacillus fermentum A001-A-08 for functional traits, preliminary safety, and lipid-lowering potential in high-fat-diet-induced zebrafish. A001-A-08 showed cholesterol removal, bile salt hydrolase activity, acid/bile/simulated gastrointestinal tolerance, auto-aggregation, gamma-hemolysis, and a mostly susceptible antibiotic profile. A 106 CFU/mL bath concentration maintained larval survival, heart rate, and morphology and enabled intestinal localization during the observation period. In high-fat zebrafish, A001-A-08 reduced Oil Red O-stained lipid accumulation, improved hepatic morphology, lowered TC and TG, and increased HDL-C. Transcriptomic, metabolomic, qRT-PCR, and 16S rRNA sequencing analyses indicated that these phenotypic changes were associated with alterations in lipid transport, lipoprotein assembly, bile acid-related metabolism, selected metabolite features, and gut microbial composition. These findings support A001-A-08 as a promising Rushan acid whey-derived probiotic candidate, while genome-level safety assessment, mammalian oral-administration studies, and food-matrix validation remain necessary before functional-food application.

]]> A Rushan Acid Whey-Derived Limosilactobacillus fermentum A001-A-08 Attenuates Lipid Accumulation in High-Fat-Diet-Induced Zebrafish Hao Chen Siyu Li Shiwei Zhao Luxin Miao Wenjun Wu Jiayi Mi Xiufang Dong Yan Jiang doi: 10.3390/foods15142536 Foods 2026-07-17 Foods 2026-07-17 15 14 Article 2536 10.3390/foods15142536 https://www.mdpi.com/2304-8158/15/14/2536 Foods, Vol. 15, Pages 2537: Interactive Effects of Temperature and Packaging on NDMA, DMA, and TMAO in Roasted Alaska Pollock Fillets and Pathway Regulation https://www.mdpi.com/2304-8158/15/14/2537 To elucidate the synergistic effects of storage temperature and packaging on N-nitrosodimethylamine (NDMA) and its precursors dimethylamine (DMA) and trimethylamine N-oxide (TMAO) in roasted Alaska pollock fillets, two storage experiments were conducted. In Experiment I, commercially packaged fillets were stored at −20, 4, 10, 20, and 30 °C for 310 d. A two-way factorial ANOVA revealed a significant temperature × time interaction (F(24, 70) = 39.386, p < 0.001, partial η2 = 0.931). NDMA formation was delayed until day 172 at −20 °C; however, the 4, 10, and 20 °C groups exceeded the 4 μg/kg limit by day 263, with the 20 °C group peaking at day 263 (4.26 μg/kg) before declining to 3.73 μg/kg by day 310. In Experiment II, a three-way factorial ANOVA was applied to samples stored under oxygen-absorber or vacuum packaging at refrigerated (4 °C) or ambient (22 °C) temperature for 270 days. The temperature × packaging × time interaction was significant for NDMA, DMA, and TMAO (p < 0.001). The partial η2 for NDMA (0.933) was markedly larger than for DMA (0.540) and TMAO (0.607), indicating stronger combined effects on NDMA. The main effect of temperature on DMA was dominant (partial η2 = 0.994), whereas NDMA formation depended strongly on both temperature and packaging. During the 270-day storage, all refrigerated groups remained below the 4 μg/kg limit throughout; however, the ambient vacuum-packaged (BCZ) group transiently exceeded the limit (reaching 4.21 μg/kg on day 60) and subsequently fluctuated near the limit. These findings provide a scientific basis for designing safer storage and packaging strategies for such dried aquatic products. 2026-07-17 Foods, Vol. 15, Pages 2537: Interactive Effects of Temperature and Packaging on NDMA, DMA, and TMAO in Roasted Alaska Pollock Fillets and Pathway Regulation

Foods doi: 10.3390/foods15142537

Authors: Zhuozhen Qian Junan Pan Jiaying Su Shuifen Tang Yifen Chen Xiaoyan Wei Zhiyu Liu Fang Luo Zhenyu Lin

To elucidate the synergistic effects of storage temperature and packaging on N-nitrosodimethylamine (NDMA) and its precursors dimethylamine (DMA) and trimethylamine N-oxide (TMAO) in roasted Alaska pollock fillets, two storage experiments were conducted. In Experiment I, commercially packaged fillets were stored at −20, 4, 10, 20, and 30 °C for 310 d. A two-way factorial ANOVA revealed a significant temperature × time interaction (F(24, 70) = 39.386, p < 0.001, partial η2 = 0.931). NDMA formation was delayed until day 172 at −20 °C; however, the 4, 10, and 20 °C groups exceeded the 4 μg/kg limit by day 263, with the 20 °C group peaking at day 263 (4.26 μg/kg) before declining to 3.73 μg/kg by day 310. In Experiment II, a three-way factorial ANOVA was applied to samples stored under oxygen-absorber or vacuum packaging at refrigerated (4 °C) or ambient (22 °C) temperature for 270 days. The temperature × packaging × time interaction was significant for NDMA, DMA, and TMAO (p < 0.001). The partial η2 for NDMA (0.933) was markedly larger than for DMA (0.540) and TMAO (0.607), indicating stronger combined effects on NDMA. The main effect of temperature on DMA was dominant (partial η2 = 0.994), whereas NDMA formation depended strongly on both temperature and packaging. During the 270-day storage, all refrigerated groups remained below the 4 μg/kg limit throughout; however, the ambient vacuum-packaged (BCZ) group transiently exceeded the limit (reaching 4.21 μg/kg on day 60) and subsequently fluctuated near the limit. These findings provide a scientific basis for designing safer storage and packaging strategies for such dried aquatic products.

]]> Interactive Effects of Temperature and Packaging on NDMA, DMA, and TMAO in Roasted Alaska Pollock Fillets and Pathway Regulation Zhuozhen Qian Junan Pan Jiaying Su Shuifen Tang Yifen Chen Xiaoyan Wei Zhiyu Liu Fang Luo Zhenyu Lin doi: 10.3390/foods15142537 Foods 2026-07-17 Foods 2026-07-17 15 14 Article 2537 10.3390/foods15142537 https://www.mdpi.com/2304-8158/15/14/2537 Foods, Vol. 15, Pages 2535: α-Glucosidase Inhibitory Activity of Tsuan-Kan Tea in Different Solid-State Aging Models: Phytochemical Biotransformation, Volatile Profile, and Molecular Docking https://www.mdpi.com/2304-8158/15/14/2535 Tsuan-Kan tea (TKT) is a solid-state-aged mixture of citrus and tea leaves. This study examined how aging temperature, humidity, and time affect the properties of TKT. Solid-state aging (SSA) enriched active ingredients (total phenol content: 1.25–2.51-fold; total flavonoid content: 1.29–2.52-fold; DPPH radical scavenging activity: 7.16–18.35-fold; ferric-reducing antioxidant power: 5.06–11.96-fold) by avoiding traditional processing losses. Flavanone glycosides (narirutin: 2.81 mg/g; hesperidin: 37.33 mg/g), 5-hydroxymethylfurfural (0.20 mg/g), and tea polyphenols (catechin: 109.80 mg/g; theaflavin: 1.82 mg/g) increased substantially under high-temperature and humidity. Fourier-transform infrared spectroscopy suggested that hydrothermal environments promoted glycosidic bond cleavage (1078 cm−1) and enhanced π–π stacking between polyphenols and flavanone glycosides, improving solubility. During SSA, aroma profiles shifted from fruity and floral to woody and aged. Partial least squares regression revealed that nonenzymatic browning products, particularly 5-HMF (variable importance in projection [VIP] = 1.806), strongly correlated with α-glucosidase inhibition. Although naphthalene exhibited statistical collinearity (VIP = 2.300) and theoretical binding affinity in molecular docking, its potential toxicity as a thermal processing byproduct designates it as a quality control marker for process intensity. Overall, SSA enriches functional phytochemicals (e.g., polyphenols and 5-HMF) via non-enzymatic pathways, providing preliminary in vitro evidence for developing functional beverages. 2026-07-17 Foods, Vol. 15, Pages 2535: α-Glucosidase Inhibitory Activity of Tsuan-Kan Tea in Different Solid-State Aging Models: Phytochemical Biotransformation, Volatile Profile, and Molecular Docking

Foods doi: 10.3390/foods15142535

Authors: Yen-Chun Yang Yi-Chan Chiang Po-Yuan Chiang

Tsuan-Kan tea (TKT) is a solid-state-aged mixture of citrus and tea leaves. This study examined how aging temperature, humidity, and time affect the properties of TKT. Solid-state aging (SSA) enriched active ingredients (total phenol content: 1.25–2.51-fold; total flavonoid content: 1.29–2.52-fold; DPPH radical scavenging activity: 7.16–18.35-fold; ferric-reducing antioxidant power: 5.06–11.96-fold) by avoiding traditional processing losses. Flavanone glycosides (narirutin: 2.81 mg/g; hesperidin: 37.33 mg/g), 5-hydroxymethylfurfural (0.20 mg/g), and tea polyphenols (catechin: 109.80 mg/g; theaflavin: 1.82 mg/g) increased substantially under high-temperature and humidity. Fourier-transform infrared spectroscopy suggested that hydrothermal environments promoted glycosidic bond cleavage (1078 cm−1) and enhanced π–π stacking between polyphenols and flavanone glycosides, improving solubility. During SSA, aroma profiles shifted from fruity and floral to woody and aged. Partial least squares regression revealed that nonenzymatic browning products, particularly 5-HMF (variable importance in projection [VIP] = 1.806), strongly correlated with α-glucosidase inhibition. Although naphthalene exhibited statistical collinearity (VIP = 2.300) and theoretical binding affinity in molecular docking, its potential toxicity as a thermal processing byproduct designates it as a quality control marker for process intensity. Overall, SSA enriches functional phytochemicals (e.g., polyphenols and 5-HMF) via non-enzymatic pathways, providing preliminary in vitro evidence for developing functional beverages.

]]> α-Glucosidase Inhibitory Activity of Tsuan-Kan Tea in Different Solid-State Aging Models: Phytochemical Biotransformation, Volatile Profile, and Molecular Docking Yen-Chun Yang Yi-Chan Chiang Po-Yuan Chiang doi: 10.3390/foods15142535 Foods 2026-07-17 Foods 2026-07-17 15 14 Article 2535 10.3390/foods15142535 https://www.mdpi.com/2304-8158/15/14/2535 Foods, Vol. 15, Pages 2534: Effects of Magnesium- and Cinnamon Essential Oil-Enriched Edible Gel Coatings on the Quality Parameters of Strawberries https://www.mdpi.com/2304-8158/15/14/2534 This study aimed to determine the effects of whey protein isolate (WPI)-based edible gel coatings, enriched with different additives, on the quality parameters of strawberries (Fragaria x ananassa). The coating solutions were prepared in five different formulations: control (uncoated), WPI-based gel coating (GC), WPI + magnesium powder (GCMg), WPI + cinnamon essential oil (GCEo), and WPI + magnesium + cinnamon essential oil (GCMgEo). In the study, each experimental group was stored at 4 °C for 21 days and evaluated in terms of color parameters (L*, a*, b*, C*, h°, ∆E), weight loss, pH, Water soluble dry matter (WSDM), moisture content, redox potential (Eh), adhesion rate of the coating, decay percentage, texture analysis, and sensory properties. The results revealed that the GCMgEo group yielded the most successful outcomes in terms of color stability, oxidative resistance, and microbial control. However, sensory evaluation scores in this group were found to be lower compared to other groups. The highest overall acceptability scores were observed in the control group up to the 14th day. The coating applications were found to preserve the firmness and integrity of the strawberries, while the adhesion percentage increased with certain additives. Moreover, WPI-based coatings formed a protective film on the fruit surface, providing protection against compression and mechanical damage. These results indicate that while edible coatings slow down the ripening process, some additives may have negative effects on aroma and taste. As a result, WPI-based edible gel coatings have the potential to extend the shelf life of strawberries and reduce quality losses. The addition of magnesium and cinnamon essential oil enhances the functional performance of the coatings but requires sensory optimization. This study reveals that naturally derived coating systems can offer an eco-friendly and effective alternative for preserving fresh fruits. 2026-07-17 Foods, Vol. 15, Pages 2534: Effects of Magnesium- and Cinnamon Essential Oil-Enriched Edible Gel Coatings on the Quality Parameters of Strawberries

Foods doi: 10.3390/foods15142534

Authors: Gamze Alkaç Enes Kavrut

This study aimed to determine the effects of whey protein isolate (WPI)-based edible gel coatings, enriched with different additives, on the quality parameters of strawberries (Fragaria x ananassa). The coating solutions were prepared in five different formulations: control (uncoated), WPI-based gel coating (GC), WPI + magnesium powder (GCMg), WPI + cinnamon essential oil (GCEo), and WPI + magnesium + cinnamon essential oil (GCMgEo). In the study, each experimental group was stored at 4 °C for 21 days and evaluated in terms of color parameters (L*, a*, b*, C*, h°, ∆E), weight loss, pH, Water soluble dry matter (WSDM), moisture content, redox potential (Eh), adhesion rate of the coating, decay percentage, texture analysis, and sensory properties. The results revealed that the GCMgEo group yielded the most successful outcomes in terms of color stability, oxidative resistance, and microbial control. However, sensory evaluation scores in this group were found to be lower compared to other groups. The highest overall acceptability scores were observed in the control group up to the 14th day. The coating applications were found to preserve the firmness and integrity of the strawberries, while the adhesion percentage increased with certain additives. Moreover, WPI-based coatings formed a protective film on the fruit surface, providing protection against compression and mechanical damage. These results indicate that while edible coatings slow down the ripening process, some additives may have negative effects on aroma and taste. As a result, WPI-based edible gel coatings have the potential to extend the shelf life of strawberries and reduce quality losses. The addition of magnesium and cinnamon essential oil enhances the functional performance of the coatings but requires sensory optimization. This study reveals that naturally derived coating systems can offer an eco-friendly and effective alternative for preserving fresh fruits.

]]> Effects of Magnesium- and Cinnamon Essential Oil-Enriched Edible Gel Coatings on the Quality Parameters of Strawberries Gamze Alkaç Enes Kavrut doi: 10.3390/foods15142534 Foods 2026-07-17 Foods 2026-07-17 15 14 Article 2534 10.3390/foods15142534 https://www.mdpi.com/2304-8158/15/14/2534 Foods, Vol. 15, Pages 2533: The Effects of Multiple Maillard Reaction Products in Infant Formula on Host Immunity and Neurotoxicity https://www.mdpi.com/2304-8158/15/14/2533 Various Maillard reaction products (MRPs) are formed in infant formula during thermal processing and storage. However, safety assessments are often based on individual compounds, which may not adequately reflect the potential risks associated with exposure to multiple coexisting components in real food products. Therefore, this study used GC–MS to screen for typical MRPs in infant formula. Based on the detection results, glyoxal, 2-acetylfuran, 2-furfural, and 5-hydroxymethylfurfural (5-HMF) were selected to establish a mixed-exposure system. Subsequently, using zebrafish as a model, we systematically evaluated the toxic effects of two mixture concentrations, 1/9 maximum non-lethal concentration (MNLC) and 1/3 MNLC, on the immune system, nervous system, gastrointestinal tract, and liver. The results showed that these four MRPs coexisted in infant formula and that combined exposure induced significant biological damage even at low doses. Both mixture concentrations significantly reduced neutrophil and macrophage levels and promoted apoptosis in central nervous system cells. The higher-concentration mixture further reduced T-cell counts, suppressed motor neuron development, and decreased locomotor activity during the light phase. In addition, the higher-concentration mixture decreased the gastrointestinal area, increased the liver area, delayed yolk sac absorption, and caused marked histopathological damage. Compared with single-compound exposure, combined exposure exerted more pronounced effects on immune- and neuro-related endpoints, suggesting synergistic interactions among different MRPs and identifying the immune and nervous systems as the more sensitive targets of toxicity. In summary, mixed exposure to typical MRPs in infant formula may pose a greater biological risk than that predicted by evaluations based on individual components alone. This study provides experimental evidence for identifying combined toxicity and improving the safety risk assessment of MRPs in thermally processed infant foods. 2026-07-17 Foods, Vol. 15, Pages 2533: The Effects of Multiple Maillard Reaction Products in Infant Formula on Host Immunity and Neurotoxicity

Foods doi: 10.3390/foods15142533

Authors: Qiaosi Wei Lili Jia Xiangxin Wang Shubo Luo Dongying Cui Jufang Li Qinggang Xie Yajun Xu

Various Maillard reaction products (MRPs) are formed in infant formula during thermal processing and storage. However, safety assessments are often based on individual compounds, which may not adequately reflect the potential risks associated with exposure to multiple coexisting components in real food products. Therefore, this study used GC–MS to screen for typical MRPs in infant formula. Based on the detection results, glyoxal, 2-acetylfuran, 2-furfural, and 5-hydroxymethylfurfural (5-HMF) were selected to establish a mixed-exposure system. Subsequently, using zebrafish as a model, we systematically evaluated the toxic effects of two mixture concentrations, 1/9 maximum non-lethal concentration (MNLC) and 1/3 MNLC, on the immune system, nervous system, gastrointestinal tract, and liver. The results showed that these four MRPs coexisted in infant formula and that combined exposure induced significant biological damage even at low doses. Both mixture concentrations significantly reduced neutrophil and macrophage levels and promoted apoptosis in central nervous system cells. The higher-concentration mixture further reduced T-cell counts, suppressed motor neuron development, and decreased locomotor activity during the light phase. In addition, the higher-concentration mixture decreased the gastrointestinal area, increased the liver area, delayed yolk sac absorption, and caused marked histopathological damage. Compared with single-compound exposure, combined exposure exerted more pronounced effects on immune- and neuro-related endpoints, suggesting synergistic interactions among different MRPs and identifying the immune and nervous systems as the more sensitive targets of toxicity. In summary, mixed exposure to typical MRPs in infant formula may pose a greater biological risk than that predicted by evaluations based on individual components alone. This study provides experimental evidence for identifying combined toxicity and improving the safety risk assessment of MRPs in thermally processed infant foods.

]]> The Effects of Multiple Maillard Reaction Products in Infant Formula on Host Immunity and Neurotoxicity Qiaosi Wei Lili Jia Xiangxin Wang Shubo Luo Dongying Cui Jufang Li Qinggang Xie Yajun Xu doi: 10.3390/foods15142533 Foods 2026-07-17 Foods 2026-07-17 15 14 Article 2533 10.3390/foods15142533 https://www.mdpi.com/2304-8158/15/14/2533 Foods, Vol. 15, Pages 2532: Unraveling the Molecular Interactions Between Ferulic Acid and Wheat Glutenin/Gliadin in Different Systems https://www.mdpi.com/2304-8158/15/14/2532 Ferulic acid (FA) is a phenolic acid mainly present in wheat bran. It has beneficial health effects, but may affect gluten network formation and the processing quality of wheat-based products. This study investigated the interaction mechanisms between FA and glutenin/gliadin in dough and simulated dough systems. The results show that FA’s effects on both proteins were dose and system dependent. In dough, low-dose FA (≤0.3 g) promoted structural loosening of glutenin, as suggested by β-sheet conversion to β-turns/random coil structures, increased t-g-t disulfide and free thiols, and reduced particle size, whereas high doses promoted reaggregation via microenvironment reshaping, hydrophobic enhancement, cross-linking, and subunit rearrangement. For gliadin, low-dose FA may have altered local charge and hydrogen-bonding environments, while high-dose FA increased the hydrogen-bonding proportion by 45.71% and g-g-g conformation by 60.85%, suggesting enhanced molecular aggregation. In simulated dough, FA promoted stronger structural loosening of glutenin but favored gliadin aggregation, indicating that starch, lipids, water distribution, and other dough components may redirect FA–protein interactions. Molecular docking, as a complementary approach, predicted the preferential binding of FA to gliadin, LMW-GS and HMW-GS at different sites. These findings provide a theoretical basis for regulating phenolic acid–gluten interactions in whole-wheat and functional wheat-based products. 2026-07-17 Foods, Vol. 15, Pages 2532: Unraveling the Molecular Interactions Between Ferulic Acid and Wheat Glutenin/Gliadin in Different Systems

Foods doi: 10.3390/foods15142532

Authors: Chao Chen Meng Ding Ruiting Li Chongchong Wang

Ferulic acid (FA) is a phenolic acid mainly present in wheat bran. It has beneficial health effects, but may affect gluten network formation and the processing quality of wheat-based products. This study investigated the interaction mechanisms between FA and glutenin/gliadin in dough and simulated dough systems. The results show that FA’s effects on both proteins were dose and system dependent. In dough, low-dose FA (≤0.3 g) promoted structural loosening of glutenin, as suggested by β-sheet conversion to β-turns/random coil structures, increased t-g-t disulfide and free thiols, and reduced particle size, whereas high doses promoted reaggregation via microenvironment reshaping, hydrophobic enhancement, cross-linking, and subunit rearrangement. For gliadin, low-dose FA may have altered local charge and hydrogen-bonding environments, while high-dose FA increased the hydrogen-bonding proportion by 45.71% and g-g-g conformation by 60.85%, suggesting enhanced molecular aggregation. In simulated dough, FA promoted stronger structural loosening of glutenin but favored gliadin aggregation, indicating that starch, lipids, water distribution, and other dough components may redirect FA–protein interactions. Molecular docking, as a complementary approach, predicted the preferential binding of FA to gliadin, LMW-GS and HMW-GS at different sites. These findings provide a theoretical basis for regulating phenolic acid–gluten interactions in whole-wheat and functional wheat-based products.

]]> Unraveling the Molecular Interactions Between Ferulic Acid and Wheat Glutenin/Gliadin in Different Systems Chao Chen Meng Ding Ruiting Li Chongchong Wang doi: 10.3390/foods15142532 Foods 2026-07-17 Foods 2026-07-17 15 14 Article 2532 10.3390/foods15142532 https://www.mdpi.com/2304-8158/15/14/2532 Foods, Vol. 15, Pages 2531: Ultrasonic–Microwave-Assisted Extraction of Flavonoids from Citri Reticulatae Pericarpium and Antioxidant Evaluation of Three Purified Flavonoid Compounds https://www.mdpi.com/2304-8158/15/14/2531 The aim of this study was to optimize ultrasonic–microwave cooperative extraction (UMCE) conditions for flavonoids from Citri Reticulatae Pericarpium (CRP) and to evaluate the antioxidant activities of the purified flavonoid compounds. Using a Box–Behnken design for the experimental study, the influence of each variable on yield was determined, and the optimal conditions for the extraction of these compounds were discovered. The optimal parameters for maximum yield were determined to be 160 W ultrasonic power, 630 W microwave power, 68 °C temperature, 40 min, 57% ethanol and 1:20 ratio of solid to liquid. The primary flavonoids present were hesperidin (13.99 mg/g), nobiletin (4.02 mg/g) and tangeretin (3.80 mg/g). The antioxidant test results showed that hesperidin had greater antioxidant activity than both nobiletin and tangeretin. Based on the results of this study, ultrasonic–microwave cooperative extraction was shown to be an effective approach for enhancing flavonoid recovery from CRP. These findings provide useful insights into the extraction and antioxidant properties of CRP flavonoids and may contribute to the future development of value-added applications of CRP resources. 2026-07-17 Foods, Vol. 15, Pages 2531: Ultrasonic–Microwave-Assisted Extraction of Flavonoids from Citri Reticulatae Pericarpium and Antioxidant Evaluation of Three Purified Flavonoid Compounds

Foods doi: 10.3390/foods15142531

Authors: Min Qian Yanxin Li Hao Dong Weidong Bai Wenhong Zhao Hao Jiang Xiaoyan Liu Ziqian Chen

The aim of this study was to optimize ultrasonic–microwave cooperative extraction (UMCE) conditions for flavonoids from Citri Reticulatae Pericarpium (CRP) and to evaluate the antioxidant activities of the purified flavonoid compounds. Using a Box–Behnken design for the experimental study, the influence of each variable on yield was determined, and the optimal conditions for the extraction of these compounds were discovered. The optimal parameters for maximum yield were determined to be 160 W ultrasonic power, 630 W microwave power, 68 °C temperature, 40 min, 57% ethanol and 1:20 ratio of solid to liquid. The primary flavonoids present were hesperidin (13.99 mg/g), nobiletin (4.02 mg/g) and tangeretin (3.80 mg/g). The antioxidant test results showed that hesperidin had greater antioxidant activity than both nobiletin and tangeretin. Based on the results of this study, ultrasonic–microwave cooperative extraction was shown to be an effective approach for enhancing flavonoid recovery from CRP. These findings provide useful insights into the extraction and antioxidant properties of CRP flavonoids and may contribute to the future development of value-added applications of CRP resources.

]]> Ultrasonic–Microwave-Assisted Extraction of Flavonoids from Citri Reticulatae Pericarpium and Antioxidant Evaluation of Three Purified Flavonoid Compounds Min Qian Yanxin Li Hao Dong Weidong Bai Wenhong Zhao Hao Jiang Xiaoyan Liu Ziqian Chen doi: 10.3390/foods15142531 Foods 2026-07-17 Foods 2026-07-17 15 14 Article 2531 10.3390/foods15142531 https://www.mdpi.com/2304-8158/15/14/2531 Foods, Vol. 15, Pages 2530: Research Progress Regarding Heat and Mass Transfer Characteristics of Agricultural Products Under Different Drying Methods, and Associated Applications: A Review https://www.mdpi.com/2304-8158/15/14/2530 Drying is a key operation for extending the shelf life of agricultural products and maintaining food quality, and its efficiency and product outcomes are governed by coupled heat and mass transfer. This review critically summarizes the mechanisms, technological characteristics, research methods and application prospects of agricultural-product drying from a heat- and mass-transfer perspective. The moisture-migration pathways, including surface evaporation, internal diffusion, capillary flow, vapor diffusion and bound-water desorption, are first discussed within a porous-medium framework. Governing equations based on Fourier’s law, Fick’s law, energy conservation and convective transfer are then introduced to clarify the theoretical basis of drying models. Typical convective, radiative, conductive and combined drying technologies are compared in terms of transfer mechanisms, drying efficiency, energy consumption, product-quality retention, carbon-footprint potential and industrial feasibility. Particular attention is given to the effects of drying-induced heat and mass transfer on color, texture, rehydration, bioactive compounds, antioxidant activity and microstructure. Current theoretical, experimental, numerical and data-driven research methods are further reviewed, and the limitations of existing studies are identified, including simplified homogeneous assumptions, insufficient model validation, limited quantitative comparison and weak scale-up applicability. Finally, future directions are proposed, including refined multi-scale and multi-field coupled models, advanced in situ characterization, multi-energy-field synergistic drying, digital twins, predictive modeling and multi-objective intelligent optimization. This review aims to provide a more mechanism-based and application-oriented reference for developing efficient, low-carbon and quality-preserving drying systems for agricultural products. 2026-07-17 Foods, Vol. 15, Pages 2530: Research Progress Regarding Heat and Mass Transfer Characteristics of Agricultural Products Under Different Drying Methods, and Associated Applications: A Review

Foods doi: 10.3390/foods15142530

Authors: Yue Yan Tianhang Ding Jiaoling Wang Xuegeng Chen Jikang Xu

Drying is a key operation for extending the shelf life of agricultural products and maintaining food quality, and its efficiency and product outcomes are governed by coupled heat and mass transfer. This review critically summarizes the mechanisms, technological characteristics, research methods and application prospects of agricultural-product drying from a heat- and mass-transfer perspective. The moisture-migration pathways, including surface evaporation, internal diffusion, capillary flow, vapor diffusion and bound-water desorption, are first discussed within a porous-medium framework. Governing equations based on Fourier’s law, Fick’s law, energy conservation and convective transfer are then introduced to clarify the theoretical basis of drying models. Typical convective, radiative, conductive and combined drying technologies are compared in terms of transfer mechanisms, drying efficiency, energy consumption, product-quality retention, carbon-footprint potential and industrial feasibility. Particular attention is given to the effects of drying-induced heat and mass transfer on color, texture, rehydration, bioactive compounds, antioxidant activity and microstructure. Current theoretical, experimental, numerical and data-driven research methods are further reviewed, and the limitations of existing studies are identified, including simplified homogeneous assumptions, insufficient model validation, limited quantitative comparison and weak scale-up applicability. Finally, future directions are proposed, including refined multi-scale and multi-field coupled models, advanced in situ characterization, multi-energy-field synergistic drying, digital twins, predictive modeling and multi-objective intelligent optimization. This review aims to provide a more mechanism-based and application-oriented reference for developing efficient, low-carbon and quality-preserving drying systems for agricultural products.

]]> Research Progress Regarding Heat and Mass Transfer Characteristics of Agricultural Products Under Different Drying Methods, and Associated Applications: A Review Yue Yan Tianhang Ding Jiaoling Wang Xuegeng Chen Jikang Xu doi: 10.3390/foods15142530 Foods 2026-07-17 Foods 2026-07-17 15 14 Review 2530 10.3390/foods15142530 https://www.mdpi.com/2304-8158/15/14/2530 Foods, Vol. 15, Pages 2529: Effects of Brown Seed Coat Retention and Thermal Processing on Nutritional Composition, Bioactive Compounds, Antioxidant Activity, and Functional Properties of Jackfruit Seed Flour https://www.mdpi.com/2304-8158/15/14/2529 Jackfruit seed is an underutilized by-product with potential as a functional ingredient. This study investigated how brown seed coat retention and thermal processing affect the color, nutritional composition, β-glucan content, bioactive profiles, antioxidant activity, and functional properties of jackfruit seed flour. Seeds were processed as raw, boiled, or steamed samples, with or without the brown seed coat retained, using rice and wheat flours as references. Brown seed coat retention reduced lightness and increased redness. Jackfruit seed flour generally showed higher ash, protein, and fiber contents than reference flours, while seed coat retention further enhanced fiber content. β-glucan content ranged from 56.11 to 286.71 mg/g. Brown seed coat samples showed the highest TPC, TFC, and antioxidant activity, followed by brown seed coat-retained flour samples. Thermal processing reduced bioactive compounds and antioxidant activity; however, steaming better retained bioactive compounds, antioxidant activity, and β-glucan content in brown seed coat-retained flour than boiling. Heatmap analysis revealed cinnamic acid, gentisic acid, myricetin, and quercetin as major compounds. Functional analysis showed higher WSI and WHC than reference flours, while OHC and WSC were generally comparable. These findings suggest the potential of brown seed coat-retained jackfruit seed flour for further development as a functional ingredient. 2026-07-17 Foods, Vol. 15, Pages 2529: Effects of Brown Seed Coat Retention and Thermal Processing on Nutritional Composition, Bioactive Compounds, Antioxidant Activity, and Functional Properties of Jackfruit Seed Flour

Foods doi: 10.3390/foods15142529

Authors: Theeraphan Chumroenphat Nonthiwat Taesuk Nidthaya Seephua Apichaya Bunyatratchata

Jackfruit seed is an underutilized by-product with potential as a functional ingredient. This study investigated how brown seed coat retention and thermal processing affect the color, nutritional composition, β-glucan content, bioactive profiles, antioxidant activity, and functional properties of jackfruit seed flour. Seeds were processed as raw, boiled, or steamed samples, with or without the brown seed coat retained, using rice and wheat flours as references. Brown seed coat retention reduced lightness and increased redness. Jackfruit seed flour generally showed higher ash, protein, and fiber contents than reference flours, while seed coat retention further enhanced fiber content. β-glucan content ranged from 56.11 to 286.71 mg/g. Brown seed coat samples showed the highest TPC, TFC, and antioxidant activity, followed by brown seed coat-retained flour samples. Thermal processing reduced bioactive compounds and antioxidant activity; however, steaming better retained bioactive compounds, antioxidant activity, and β-glucan content in brown seed coat-retained flour than boiling. Heatmap analysis revealed cinnamic acid, gentisic acid, myricetin, and quercetin as major compounds. Functional analysis showed higher WSI and WHC than reference flours, while OHC and WSC were generally comparable. These findings suggest the potential of brown seed coat-retained jackfruit seed flour for further development as a functional ingredient.

]]> Effects of Brown Seed Coat Retention and Thermal Processing on Nutritional Composition, Bioactive Compounds, Antioxidant Activity, and Functional Properties of Jackfruit Seed Flour Theeraphan Chumroenphat Nonthiwat Taesuk Nidthaya Seephua Apichaya Bunyatratchata doi: 10.3390/foods15142529 Foods 2026-07-17 Foods 2026-07-17 15 14 Article 2529 10.3390/foods15142529 https://www.mdpi.com/2304-8158/15/14/2529 Foods, Vol. 15, Pages 2528: Dietary Green Alfalfa Supplementation Reduces Backfat Thickness and Improves Muscle Water-Holding Capacity in Diqing Tibetan Pigs https://www.mdpi.com/2304-8158/15/14/2528 Feed scarcity constrains livestock production, particularly on the Qinghai-Tibet Plateau. The effects of green alfalfa (GA) on Diqing Tibetan pig performance remain unclear. This study aimed to evaluate GA effects on Diqing Tibetan pig performance and to explore the potential underlying mechanisms through integrated metagenomic, transcriptomic, and metabolomic analyses. Thirty-six Diqing Tibetan pigs were randomly assigned to two groups and fed either a basal diet or a diet containing 90% basal diet and 10% GA. GA did not adversely affect growth performance but reduced 6–7 rib backfat thickness and muscle water loss rate by 19.79% (FDR = 0.027) and 17.80% (FDR = 0.036), while increasing muscle moisture content by 3.51% (FDR = 0.036). GA increased cecal microbial alpha diversity, Bacteroidota-related taxa, and functional genes related to lipid and vitamin metabolism, while decreasing Bacillota and Lactobacillus johnsonii. In the longissimus dorsi, TNNI1, MYL2 and MYL3 were upregulated, whereas FOS and FOSB were downregulated; GA increased vanillyl alcohol, L-histidine, LPE (0:0/22:5), and licochalcone B, but decreased glyceryl monostearate, benzaldehyde, cortisol, tryptamine, 4-ethyloctanoic acid, 8-methylnonanoic acid, and purine. Overall, 10% GA reshaped gut microbial, muscle transcriptomic, metabolomic profiles and collectively influenced 6–7 rib backfat thickness and muscle water-holding capacity in Diqing Tibetan pigs. 2026-07-17 Foods, Vol. 15, Pages 2528: Dietary Green Alfalfa Supplementation Reduces Backfat Thickness and Improves Muscle Water-Holding Capacity in Diqing Tibetan Pigs

Foods doi: 10.3390/foods15142528

Authors: Hete Huang Xinpeng Li Kang Zhang Bingkun Liang Siya Bai Xinxing Dong Dawei Yan

Feed scarcity constrains livestock production, particularly on the Qinghai-Tibet Plateau. The effects of green alfalfa (GA) on Diqing Tibetan pig performance remain unclear. This study aimed to evaluate GA effects on Diqing Tibetan pig performance and to explore the potential underlying mechanisms through integrated metagenomic, transcriptomic, and metabolomic analyses. Thirty-six Diqing Tibetan pigs were randomly assigned to two groups and fed either a basal diet or a diet containing 90% basal diet and 10% GA. GA did not adversely affect growth performance but reduced 6–7 rib backfat thickness and muscle water loss rate by 19.79% (FDR = 0.027) and 17.80% (FDR = 0.036), while increasing muscle moisture content by 3.51% (FDR = 0.036). GA increased cecal microbial alpha diversity, Bacteroidota-related taxa, and functional genes related to lipid and vitamin metabolism, while decreasing Bacillota and Lactobacillus johnsonii. In the longissimus dorsi, TNNI1, MYL2 and MYL3 were upregulated, whereas FOS and FOSB were downregulated; GA increased vanillyl alcohol, L-histidine, LPE (0:0/22:5), and licochalcone B, but decreased glyceryl monostearate, benzaldehyde, cortisol, tryptamine, 4-ethyloctanoic acid, 8-methylnonanoic acid, and purine. Overall, 10% GA reshaped gut microbial, muscle transcriptomic, metabolomic profiles and collectively influenced 6–7 rib backfat thickness and muscle water-holding capacity in Diqing Tibetan pigs.

]]> Dietary Green Alfalfa Supplementation Reduces Backfat Thickness and Improves Muscle Water-Holding Capacity in Diqing Tibetan Pigs Hete Huang Xinpeng Li Kang Zhang Bingkun Liang Siya Bai Xinxing Dong Dawei Yan doi: 10.3390/foods15142528 Foods 2026-07-17 Foods 2026-07-17 15 14 Article 2528 10.3390/foods15142528 https://www.mdpi.com/2304-8158/15/14/2528 Foods, Vol. 15, Pages 2527: Pleurotus eryngii as a Source of Candidate Prebiotic Substrates: Formation Routes, Potential Activities and Applications in Food Systems https://www.mdpi.com/2304-8158/15/14/2527 The prebiotic concept now extends past inulin and fructo-oligosaccharides to diverse dietary compounds for selective gut microbial utilization and health promotion. This review explores Pleurotus eryngii as a source of prebiotic substrates, with a focus on how preparation methods and molecular traits affect its digestive stability, fermentability and food applicability. The tested materials include various mushroom-derived fractions: polysaccharides (native and modified), β-glucan extracts, powders, hydrolysates, protein co-extracts, exopolysaccharides and composite matrices. Many fractions survive upper gastrointestinal digestion and produce short-chain fatty acids whose profiles vary with the substrate during fecal fermentation. Animal studies have demonstrated their positive impacts on intestinal barriers, immunity and metabolism, and these ingredients fit well into multiple food formulations. Rather than treating Pleurotus eryngii as a uniform polysaccharide product, evaluations should be performed for each individual preparation. Existing data supports Pleurotus eryngii as a promising source of structurally diverse candidate prebiotic substrates, with a consistent biological rationale linking digestive persistence, microbial fermentation, short-chain fatty acid production, microbiota modulation and gut-related host responses. Further research is required to verify the microbiota-related causal mechanisms, assess finished food products and implement human microbiota intervention trials. 2026-07-17 Foods, Vol. 15, Pages 2527: Pleurotus eryngii as a Source of Candidate Prebiotic Substrates: Formation Routes, Potential Activities and Applications in Food Systems

Foods doi: 10.3390/foods15142527

Authors: Ming Chen Jie Chen Yuping Zhang Lili Zhang Ling Xin Ruifan Zou Yayuan Xu Lei Zhang

The prebiotic concept now extends past inulin and fructo-oligosaccharides to diverse dietary compounds for selective gut microbial utilization and health promotion. This review explores Pleurotus eryngii as a source of prebiotic substrates, with a focus on how preparation methods and molecular traits affect its digestive stability, fermentability and food applicability. The tested materials include various mushroom-derived fractions: polysaccharides (native and modified), β-glucan extracts, powders, hydrolysates, protein co-extracts, exopolysaccharides and composite matrices. Many fractions survive upper gastrointestinal digestion and produce short-chain fatty acids whose profiles vary with the substrate during fecal fermentation. Animal studies have demonstrated their positive impacts on intestinal barriers, immunity and metabolism, and these ingredients fit well into multiple food formulations. Rather than treating Pleurotus eryngii as a uniform polysaccharide product, evaluations should be performed for each individual preparation. Existing data supports Pleurotus eryngii as a promising source of structurally diverse candidate prebiotic substrates, with a consistent biological rationale linking digestive persistence, microbial fermentation, short-chain fatty acid production, microbiota modulation and gut-related host responses. Further research is required to verify the microbiota-related causal mechanisms, assess finished food products and implement human microbiota intervention trials.

]]> Pleurotus eryngii as a Source of Candidate Prebiotic Substrates: Formation Routes, Potential Activities and Applications in Food Systems Ming Chen Jie Chen Yuping Zhang Lili Zhang Ling Xin Ruifan Zou Yayuan Xu Lei Zhang doi: 10.3390/foods15142527 Foods 2026-07-17 Foods 2026-07-17 15 14 Review 2527 10.3390/foods15142527 https://www.mdpi.com/2304-8158/15/14/2527 Foods, Vol. 15, Pages 2526: Transcriptomic Analysis Reveals the Protective Effects of Eucommia ulmoides Leaf Extract Against D-Galactose-Induced Senescence in Avian Intestinal Epithelial Cells https://www.mdpi.com/2304-8158/15/14/2526 Eucommia ulmoides leaf extract (ELE) boasts a high concentration of bioactive components including flavonoids, chlorogenic acid, and polysaccharides. It exhibits multiple biological functions, including antioxidant, anti-inflammatory, and gut microbiota-modulating properties, showing great potential in enhancing immunity, maintaining intestinal health, and delaying cellular senescence. This study investigated the protective effects and underlying mechanisms of ELE against D-galactose-induced senescence in chick embryo primary intestinal epithelial cells (IECs). Using an in vitro model (200 mmol/L D-galactose), we found that 100 µg/mL ELE pretreatment significantly preserved cell viability, mitigated apoptosis, and delayed cellular senescence, as evidenced by cytological and biochemical assays. Furthermore, RNA-seq transcriptomic analysis identified seven key differentially expressed genes (DEGs) mediating these anti-aging effects. Mechanistic investigations revealed that ELE modulates ATP6V0D2 and NCF2 to activate autophagy signaling pathways. This ELE-induced promotion of autophagy effectively suppresses inflammatory responses in IECs, thereby delaying senescence progression. These findings elucidate the molecular mechanisms by which ELE antagonizes intestinal cellular senescence, providing a solid theoretical foundation for its development as a functional anti-aging additive in the food industry. 2026-07-16 Foods, Vol. 15, Pages 2526: Transcriptomic Analysis Reveals the Protective Effects of Eucommia ulmoides Leaf Extract Against D-Galactose-Induced Senescence in Avian Intestinal Epithelial Cells

Foods doi: 10.3390/foods15142526

Authors: Xiaoxiao Liang Yiru Cheng Ruxia Wang Qian Wang Peng Tang Yulong Yin Xia Xiong

Eucommia ulmoides leaf extract (ELE) boasts a high concentration of bioactive components including flavonoids, chlorogenic acid, and polysaccharides. It exhibits multiple biological functions, including antioxidant, anti-inflammatory, and gut microbiota-modulating properties, showing great potential in enhancing immunity, maintaining intestinal health, and delaying cellular senescence. This study investigated the protective effects and underlying mechanisms of ELE against D-galactose-induced senescence in chick embryo primary intestinal epithelial cells (IECs). Using an in vitro model (200 mmol/L D-galactose), we found that 100 µg/mL ELE pretreatment significantly preserved cell viability, mitigated apoptosis, and delayed cellular senescence, as evidenced by cytological and biochemical assays. Furthermore, RNA-seq transcriptomic analysis identified seven key differentially expressed genes (DEGs) mediating these anti-aging effects. Mechanistic investigations revealed that ELE modulates ATP6V0D2 and NCF2 to activate autophagy signaling pathways. This ELE-induced promotion of autophagy effectively suppresses inflammatory responses in IECs, thereby delaying senescence progression. These findings elucidate the molecular mechanisms by which ELE antagonizes intestinal cellular senescence, providing a solid theoretical foundation for its development as a functional anti-aging additive in the food industry.

]]> Transcriptomic Analysis Reveals the Protective Effects of Eucommia ulmoides Leaf Extract Against D-Galactose-Induced Senescence in Avian Intestinal Epithelial Cells Xiaoxiao Liang Yiru Cheng Ruxia Wang Qian Wang Peng Tang Yulong Yin Xia Xiong doi: 10.3390/foods15142526 Foods 2026-07-16 Foods 2026-07-16 15 14 Article 2526 10.3390/foods15142526 https://www.mdpi.com/2304-8158/15/14/2526 Foods, Vol. 15, Pages 2525: Green Recovery of Rosmarinic Acid via Whey Soy Protein-Mediated Foam Fractionation: Molecular Mechanisms and Enhanced Antioxidant Activity https://www.mdpi.com/2304-8158/15/14/2525 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. 2026-07-16 Foods, Vol. 15, Pages 2525: Green Recovery of Rosmarinic Acid via Whey Soy Protein-Mediated Foam Fractionation: Molecular Mechanisms and Enhanced Antioxidant Activity

Foods doi: 10.3390/foods15142525

Authors: Yanfei Li Run Yang Hongjie Xiang Zhirong Zhang Zhijun Zhang Nan Hu

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.

]]> Green Recovery of Rosmarinic Acid via Whey Soy Protein-Mediated Foam Fractionation: Molecular Mechanisms and Enhanced Antioxidant Activity Yanfei Li Run Yang Hongjie Xiang Zhirong Zhang Zhijun Zhang Nan Hu doi: 10.3390/foods15142525 Foods 2026-07-16 Foods 2026-07-16 15 14 Article 2525 10.3390/foods15142525 https://www.mdpi.com/2304-8158/15/14/2525 Foods, Vol. 15, Pages 2523: Enhanced Starch-Hydrocolloid Synergism Through Critical Melting and Freeze-Thawing: Mechanism of Structural Weakening and Chain Reassociation https://www.mdpi.com/2304-8158/15/14/2523 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. 2026-07-16 Foods, Vol. 15, Pages 2523: Enhanced Starch-Hydrocolloid Synergism Through Critical Melting and Freeze-Thawing: Mechanism of Structural Weakening and Chain Reassociation

Foods doi: 10.3390/foods15142523

Authors: Chen Zhang Sheng-Yi Wang Zirui Xu Chun-Yun Wu Yi-Tong Zhang Yong-Li Wang Yu-Jie Wang Jian-Ya Qian

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.

]]> Enhanced Starch-Hydrocolloid Synergism Through Critical Melting and Freeze-Thawing: Mechanism of Structural Weakening and Chain Reassociation Chen Zhang Sheng-Yi Wang Zirui Xu Chun-Yun Wu Yi-Tong Zhang Yong-Li Wang Yu-Jie Wang Jian-Ya Qian doi: 10.3390/foods15142523 Foods 2026-07-16 Foods 2026-07-16 15 14 Article 2523 10.3390/foods15142523 https://www.mdpi.com/2304-8158/15/14/2523 Foods, Vol. 15, Pages 2524: Optimization of Non-Enzymatic Ultrasound-Assisted Extraction of Yellowfin Tuna Head Oil and Comparison with Enzyme-Assisted Extraction Oils https://www.mdpi.com/2304-8158/15/14/2524 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. 2026-07-16 Foods, Vol. 15, Pages 2524: Optimization of Non-Enzymatic Ultrasound-Assisted Extraction of Yellowfin Tuna Head Oil and Comparison with Enzyme-Assisted Extraction Oils

Foods doi: 10.3390/foods15142524

Authors: Ruixue Cao Yifan Ren Zhunyao Zhu Xiaopeng Zou Longqi Gu Xiangzhong Zhao

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.

]]> Optimization of Non-Enzymatic Ultrasound-Assisted Extraction of Yellowfin Tuna Head Oil and Comparison with Enzyme-Assisted Extraction Oils Ruixue Cao Yifan Ren Zhunyao Zhu Xiaopeng Zou Longqi Gu Xiangzhong Zhao doi: 10.3390/foods15142524 Foods 2026-07-16 Foods 2026-07-16 15 14 Article 2524 10.3390/foods15142524 https://www.mdpi.com/2304-8158/15/14/2524 Foods, Vol. 15, Pages 2521: The Effect of Adding Exogenous Bletilla Striata Polysaccharide on Kiwifruit Wine Quality https://www.mdpi.com/2304-8158/15/14/2521 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. 2026-07-16 Foods, Vol. 15, Pages 2521: The Effect of Adding Exogenous Bletilla Striata Polysaccharide on Kiwifruit Wine Quality

Foods doi: 10.3390/foods15142521

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

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.

]]> The Effect of Adding Exogenous Bletilla Striata Polysaccharide on Kiwifruit Wine Quality Zhiqin Zheng Chun Yi Jun Zhao Tian Zheng Bin Guo Tong Lin Bing Xiong Kangjie Yu Yue Wang Siyu Li Xinying Zhang Qiwen Li Yi Ma doi: 10.3390/foods15142521 Foods 2026-07-16 Foods 2026-07-16 15 14 Article 2521 10.3390/foods15142521 https://www.mdpi.com/2304-8158/15/14/2521 Foods, Vol. 15, Pages 2522: Interpretable Machine Learning for Predicting Enrofloxacin Residues in Fish Using a Large Literature-Derived Database https://www.mdpi.com/2304-8158/15/14/2522 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. 2026-07-16 Foods, Vol. 15, Pages 2522: Interpretable Machine Learning for Predicting Enrofloxacin Residues in Fish Using a Large Literature-Derived Database

Foods doi: 10.3390/foods15142522

Authors: Peilong Song Bo Rong Linhua Zhou Haizhou Jiang Liping Qiu Wenjun Che Longxiang Fang Shunlong Meng Chao Song

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.

]]> Interpretable Machine Learning for Predicting Enrofloxacin Residues in Fish Using a Large Literature-Derived Database Peilong Song Bo Rong Linhua Zhou Haizhou Jiang Liping Qiu Wenjun Che Longxiang Fang Shunlong Meng Chao Song doi: 10.3390/foods15142522 Foods 2026-07-16 Foods 2026-07-16 15 14 Article 2522 10.3390/foods15142522 https://www.mdpi.com/2304-8158/15/14/2522 Foods, Vol. 15, Pages 2520: 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 https://www.mdpi.com/2304-8158/15/14/2520 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. 2026-07-16 Foods, Vol. 15, Pages 2520: 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

Foods doi: 10.3390/foods15142520

Authors: Kriangsuk Boontiang Tipaukson Chaikwang Theeraphan Chumroenphat Sirithon Siriamornpun

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.

]]> 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 Kriangsuk Boontiang Tipaukson Chaikwang Theeraphan Chumroenphat Sirithon Siriamornpun doi: 10.3390/foods15142520 Foods 2026-07-16 Foods 2026-07-16 15 14 Article 2520 10.3390/foods15142520 https://www.mdpi.com/2304-8158/15/14/2520 Foods, Vol. 15, Pages 2519: Occurrence of Presumptive Methicillin-Resistant Staphylococcus aureus and Vancomycin-Resistant Enterococci in Retail Fish and Seafood Products: A Culture-Based Screening Study https://www.mdpi.com/2304-8158/15/14/2519 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. 2026-07-16 Foods, Vol. 15, Pages 2519: Occurrence of Presumptive Methicillin-Resistant Staphylococcus aureus and Vancomycin-Resistant Enterococci in Retail Fish and Seafood Products: A Culture-Based Screening Study

Foods doi: 10.3390/foods15142519

Authors: Anita Kukułowicz

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.

]]> Occurrence of Presumptive Methicillin-Resistant Staphylococcus aureus and Vancomycin-Resistant Enterococci in Retail Fish and Seafood Products: A Culture-Based Screening Study Anita Kukułowicz doi: 10.3390/foods15142519 Foods 2026-07-16 Foods 2026-07-16 15 14 Article 2519 10.3390/foods15142519 https://www.mdpi.com/2304-8158/15/14/2519 Foods, Vol. 15, Pages 2518: Persistent Intestinal Colonisation and Systemic Immune Activation Following Experimental Campylobacter jejuni Infection in Broiler Chickens https://www.mdpi.com/2304-8158/15/14/2518 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. 2026-07-16 Foods, Vol. 15, Pages 2518: Persistent Intestinal Colonisation and Systemic Immune Activation Following Experimental Campylobacter jejuni Infection in Broiler Chickens

Foods doi: 10.3390/foods15142518

Authors: 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 Giuliano Garofolo

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.

]]> Persistent Intestinal Colonisation and Systemic Immune Activation Following Experimental Campylobacter jejuni Infection in Broiler Chickens 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 Giuliano Garofolo doi: 10.3390/foods15142518 Foods 2026-07-16 Foods 2026-07-16 15 14 Article 2518 10.3390/foods15142518 https://www.mdpi.com/2304-8158/15/14/2518 Foods, Vol. 15, Pages 2517: Microplastic Contamination in Industrially Packaged and Locally Produced Ice Creams: Occurrence, Characteristics, Exposure Assessment, and Pollution Risk https://www.mdpi.com/2304-8158/15/14/2517 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. 2026-07-16 Foods, Vol. 15, Pages 2517: Microplastic Contamination in Industrially Packaged and Locally Produced Ice Creams: Occurrence, Characteristics, Exposure Assessment, and Pollution Risk

Foods doi: 10.3390/foods15142517

Authors: Tanju Mutlu Yusuf Ceylan Barış Karslı

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.

]]> Microplastic Contamination in Industrially Packaged and Locally Produced Ice Creams: Occurrence, Characteristics, Exposure Assessment, and Pollution Risk Tanju Mutlu Yusuf Ceylan Barış Karslı doi: 10.3390/foods15142517 Foods 2026-07-16 Foods 2026-07-16 15 14 Article 2517 10.3390/foods15142517 https://www.mdpi.com/2304-8158/15/14/2517 Foods, Vol. 15, Pages 2516: Valorization of Whey into a Bioactive Hydrolysate with ACE-Inhibitory Activity and Food Application Potential https://www.mdpi.com/2304-8158/15/14/2516 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. 2026-07-16 Foods, Vol. 15, Pages 2516: Valorization of Whey into a Bioactive Hydrolysate with ACE-Inhibitory Activity and Food Application Potential

Foods doi: 10.3390/foods15142516

Authors: María Angélica Fellenberg Wladimir Silva-Vera Olga Panes Romina L. Abarca

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.

]]> Valorization of Whey into a Bioactive Hydrolysate with ACE-Inhibitory Activity and Food Application Potential María Angélica Fellenberg Wladimir Silva-Vera Olga Panes Romina L. Abarca doi: 10.3390/foods15142516 Foods 2026-07-16 Foods 2026-07-16 15 14 Article 2516 10.3390/foods15142516 https://www.mdpi.com/2304-8158/15/14/2516 Foods, Vol. 15, Pages 2515: Alpine Meadow Habitat Is Associated with Characteristic Flavor Formation in Bayinbuluke Sheep Meat Through Metabolic Reprogramming https://www.mdpi.com/2304-8158/15/14/2515 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. 2026-07-16 Foods, Vol. 15, Pages 2515: Alpine Meadow Habitat Is Associated with Characteristic Flavor Formation in Bayinbuluke Sheep Meat Through Metabolic Reprogramming

Foods doi: 10.3390/foods15142515

Authors: Yaling Yang Wujun Liu Hang Cao

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.

]]> Alpine Meadow Habitat Is Associated with Characteristic Flavor Formation in Bayinbuluke Sheep Meat Through Metabolic Reprogramming Yaling Yang Wujun Liu Hang Cao doi: 10.3390/foods15142515 Foods 2026-07-16 Foods 2026-07-16 15 14 Article 2515 10.3390/foods15142515 https://www.mdpi.com/2304-8158/15/14/2515 Foods, Vol. 15, Pages 2514: Integrating Fermentation and Extrusion to Enhance Texture, Stability, and Nutritional Quality of Pigeon Pea (Cajanus cajan L.)-Based Chunk Products https://www.mdpi.com/2304-8158/15/14/2514 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. 2026-07-16 Foods, Vol. 15, Pages 2514: Integrating Fermentation and Extrusion to Enhance Texture, Stability, and Nutritional Quality of Pigeon Pea (Cajanus cajan L.)-Based Chunk Products

Foods doi: 10.3390/foods15142514

Authors: Tamara Tumasile Machinjili José Gastão Sumila Chawanluk Raungsri Elsa Maria Salvador Pavalee Chompoorat Tridtitanakiat

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.

]]> Integrating Fermentation and Extrusion to Enhance Texture, Stability, and Nutritional Quality of Pigeon Pea (Cajanus cajan L.)-Based Chunk Products Tamara Tumasile Machinjili José Gastão Sumila Chawanluk Raungsri Elsa Maria Salvador Pavalee Chompoorat Tridtitanakiat doi: 10.3390/foods15142514 Foods 2026-07-16 Foods 2026-07-16 15 14 Article 2514 10.3390/foods15142514 https://www.mdpi.com/2304-8158/15/14/2514 Foods, Vol. 15, Pages 2513: Unveiling the Value of Amomum tsaoko Crevost & Lem.: A Review from Bioactive Compounds to Health Benefits and Industrial Applications https://www.mdpi.com/2304-8158/15/14/2513 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. 2026-07-16 Foods, Vol. 15, Pages 2513: Unveiling the Value of Amomum tsaoko Crevost & Lem.: A Review from Bioactive Compounds to Health Benefits and Industrial Applications

Foods doi: 10.3390/foods15142513

Authors: Yaling Pu Jingjing Wu Chuandi Liu Ziqiao Xu Kun Liu Haonan Zhang Yongcheng Yang Conglong Xia

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.

]]> Unveiling the Value of Amomum tsaoko Crevost & Lem.: A Review from Bioactive Compounds to Health Benefits and Industrial Applications Yaling Pu Jingjing Wu Chuandi Liu Ziqiao Xu Kun Liu Haonan Zhang Yongcheng Yang Conglong Xia doi: 10.3390/foods15142513 Foods 2026-07-16 Foods 2026-07-16 15 14 Review 2513 10.3390/foods15142513 https://www.mdpi.com/2304-8158/15/14/2513 Foods, Vol. 15, Pages 2512: Structural Features and Anti-Inflammatory Activity of a Low-Molecular-Weight Oligosaccharide Fraction from Lotus Bee Pollen https://www.mdpi.com/2304-8158/15/14/2512 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. 2026-07-16 Foods, Vol. 15, Pages 2512: Structural Features and Anti-Inflammatory Activity of a Low-Molecular-Weight Oligosaccharide Fraction from Lotus Bee Pollen

Foods doi: 10.3390/foods15142512

Authors: Gongliang Liu Jinxia Guo Lantao Li Weidong Bai Hong Wang

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.

]]> Structural Features and Anti-Inflammatory Activity of a Low-Molecular-Weight Oligosaccharide Fraction from Lotus Bee Pollen Gongliang Liu Jinxia Guo Lantao Li Weidong Bai Hong Wang doi: 10.3390/foods15142512 Foods 2026-07-16 Foods 2026-07-16 15 14 Article 2512 10.3390/foods15142512 https://www.mdpi.com/2304-8158/15/14/2512 Foods, Vol. 15, Pages 2511: The Influence of Data Clustering on the Generalization Properties of Neural Networks Using the Example of Determining the Geographical Origin of Wine https://www.mdpi.com/2304-8158/15/14/2511 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. 2026-07-16 Foods, Vol. 15, Pages 2511: The Influence of Data Clustering on the Generalization Properties of Neural Networks Using the Example of Determining the Geographical Origin of Wine

Foods doi: 10.3390/foods15142511

Authors: Aleksan Khalafyan Zaual Temerdashev Aleksey Abakumov Vera Akinshina

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.

]]> The Influence of Data Clustering on the Generalization Properties of Neural Networks Using the Example of Determining the Geographical Origin of Wine Aleksan Khalafyan Zaual Temerdashev Aleksey Abakumov Vera Akinshina doi: 10.3390/foods15142511 Foods 2026-07-16 Foods 2026-07-16 15 14 Article 2511 10.3390/foods15142511 https://www.mdpi.com/2304-8158/15/14/2511 Foods, Vol. 15, Pages 2510: Upcycling Melon Peel Powder as a Value-Added Ingredient for Biscuits with Improved Nutritional and Antioxidant Properties https://www.mdpi.com/2304-8158/15/14/2510 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. 2026-07-15 Foods, Vol. 15, Pages 2510: Upcycling Melon Peel Powder as a Value-Added Ingredient for Biscuits with Improved Nutritional and Antioxidant Properties

Foods doi: 10.3390/foods15142510

Authors: Mariana-Atena Poiana Daniela Stoin Mariana Suba Catalin Ianasi Andreea Ghitulescu

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.

]]> Upcycling Melon Peel Powder as a Value-Added Ingredient for Biscuits with Improved Nutritional and Antioxidant Properties Mariana-Atena Poiana Daniela Stoin Mariana Suba Catalin Ianasi Andreea Ghitulescu doi: 10.3390/foods15142510 Foods 2026-07-15 Foods 2026-07-15 15 14 Article 2510 10.3390/foods15142510 https://www.mdpi.com/2304-8158/15/14/2510 Foods, Vol. 15, Pages 2509: Recent Advances in the Storage, Transportation, and Quality Control of Eriocheir sinensis: A Review https://www.mdpi.com/2304-8158/15/14/2509 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. 2026-07-15 Foods, Vol. 15, Pages 2509: Recent Advances in the Storage, Transportation, and Quality Control of Eriocheir sinensis: A Review

Foods doi: 10.3390/foods15142509

Authors: Danni Zhao Ruizhi Yang Hanbin Lin Lu Liu Feng Yu Peiying Shi Bin Zheng Rosana Moriana Yadong Zhao Soottawat Benjakul

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.

]]> Recent Advances in the Storage, Transportation, and Quality Control of Eriocheir sinensis: A Review Danni Zhao Ruizhi Yang Hanbin Lin Lu Liu Feng Yu Peiying Shi Bin Zheng Rosana Moriana Yadong Zhao Soottawat Benjakul doi: 10.3390/foods15142509 Foods 2026-07-15 Foods 2026-07-15 15 14 Review 2509 10.3390/foods15142509 https://www.mdpi.com/2304-8158/15/14/2509 Foods, Vol. 15, Pages 2508: Weather-Related Variations of Mycotoxins in Maize: A 2024 Study from AP Vojvodina (Serbia) and the Republic of Srpska (Bosnia and Herzegovina) https://www.mdpi.com/2304-8158/15/14/2508 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. 2026-07-15 Foods, Vol. 15, Pages 2508: Weather-Related Variations of Mycotoxins in Maize: A 2024 Study from AP Vojvodina (Serbia) and the Republic of Srpska (Bosnia and Herzegovina)

Foods doi: 10.3390/foods15142508

Authors: Elizabet Janić Hajnal Milan Vukić Ivana Bogić Lato Pezo Milorad Miljić Ivica Đalović

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.

]]> Weather-Related Variations of Mycotoxins in Maize: A 2024 Study from AP Vojvodina (Serbia) and the Republic of Srpska (Bosnia and Herzegovina) Elizabet Janić Hajnal Milan Vukić Ivana Bogić Lato Pezo Milorad Miljić Ivica Đalović doi: 10.3390/foods15142508 Foods 2026-07-15 Foods 2026-07-15 15 14 Article 2508 10.3390/foods15142508 https://www.mdpi.com/2304-8158/15/14/2508 Foods, Vol. 15, Pages 2505: Updated Insights into Probiotic Nut-Based Dairy Alternatives: Microbiological, Antioxidant, and Sensory Aspects https://www.mdpi.com/2304-8158/15/14/2505 Plant-based “milks” have gained increasing attention as functional beverages due to their nutritional properties, consumer acceptance, and potential for probiotic fermentation. Lactose intolerance, milk allergies, and growing interest in sustainable plant-based diets have contributed to the rapid expansion of nut-based beverage (NBBs) markets. This review summarizes recent advances in processing and nutritional characteristics of NBBs as dairy alternatives. Although rich in bioactive compounds, including antioxidants, minerals, unsaturated fatty acids, and vitamins, NBBs generally exhibit lower nutritional density than bovine milk, particularly in protein content and mineral bioaccessibility due to antinutritional compounds present in plant matrices. Fermentation with lactic acid bacteria (LAB) can confer probiotic properties, increase the bioaccessibility of bioactive compounds, and improve sensory properties by reducing off-flavors and promoting the formation of desirable aromas. Pistachio- and almond-based beverages generally exhibit more consistent fermentation performance, favoring probiotic growth and sensory improvement, whereas coconut- and walnut-based milks often require additional stabilization strategies due to limited emulsifying capacity or oxidative instability. Overall, fermented NBBs represent a promising category of functional foods with increasing technological and nutritional relevance. Future research should focus on optimizing starter cultures and processing conditions, improving scalability and industrial feasibility, and elucidating microbial/matrix interactions through integrated omics approaches. 2026-07-15 Foods, Vol. 15, Pages 2505: Updated Insights into Probiotic Nut-Based Dairy Alternatives: Microbiological, Antioxidant, and Sensory Aspects

Foods doi: 10.3390/foods15142505

Authors: Ioanna Mantzourani Vasiliki Adamopoulou Argyro Bekatorou Stavros Plessas

Plant-based “milks” have gained increasing attention as functional beverages due to their nutritional properties, consumer acceptance, and potential for probiotic fermentation. Lactose intolerance, milk allergies, and growing interest in sustainable plant-based diets have contributed to the rapid expansion of nut-based beverage (NBBs) markets. This review summarizes recent advances in processing and nutritional characteristics of NBBs as dairy alternatives. Although rich in bioactive compounds, including antioxidants, minerals, unsaturated fatty acids, and vitamins, NBBs generally exhibit lower nutritional density than bovine milk, particularly in protein content and mineral bioaccessibility due to antinutritional compounds present in plant matrices. Fermentation with lactic acid bacteria (LAB) can confer probiotic properties, increase the bioaccessibility of bioactive compounds, and improve sensory properties by reducing off-flavors and promoting the formation of desirable aromas. Pistachio- and almond-based beverages generally exhibit more consistent fermentation performance, favoring probiotic growth and sensory improvement, whereas coconut- and walnut-based milks often require additional stabilization strategies due to limited emulsifying capacity or oxidative instability. Overall, fermented NBBs represent a promising category of functional foods with increasing technological and nutritional relevance. Future research should focus on optimizing starter cultures and processing conditions, improving scalability and industrial feasibility, and elucidating microbial/matrix interactions through integrated omics approaches.

]]> Updated Insights into Probiotic Nut-Based Dairy Alternatives: Microbiological, Antioxidant, and Sensory Aspects Ioanna Mantzourani Vasiliki Adamopoulou Argyro Bekatorou Stavros Plessas doi: 10.3390/foods15142505 Foods 2026-07-15 Foods 2026-07-15 15 14 Review 2505 10.3390/foods15142505 https://www.mdpi.com/2304-8158/15/14/2505 Foods, Vol. 15, Pages 2507: Purification and Characterization of Novel Collagen Peptides from Oncorhynchus mykiss Inhibiting Platelet Aggregation, and the Underlying Mechanism via Molecular Docking https://www.mdpi.com/2304-8158/15/14/2507 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. 2026-07-15 Foods, Vol. 15, Pages 2507: Purification and Characterization of Novel Collagen Peptides from Oncorhynchus mykiss Inhibiting Platelet Aggregation, and the Underlying Mechanism via Molecular Docking

Foods doi: 10.3390/foods15142507

Authors: Haodong Liu Linjing Zhang Zhiyong Zeng Xin Wang Bo Li

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.

]]> Purification and Characterization of Novel Collagen Peptides from Oncorhynchus mykiss Inhibiting Platelet Aggregation, and the Underlying Mechanism via Molecular Docking Haodong Liu Linjing Zhang Zhiyong Zeng Xin Wang Bo Li doi: 10.3390/foods15142507 Foods 2026-07-15 Foods 2026-07-15 15 14 Article 2507 10.3390/foods15142507 https://www.mdpi.com/2304-8158/15/14/2507 Foods, Vol. 15, Pages 2506: PfAgo-Enhanced LAMP Assay for Rapid and Specific Detection of Vibrio alginolyticus and Vibrio vulnificus https://www.mdpi.com/2304-8158/15/14/2506 Rapid and accurate detection of Vibrio alginolyticus and Vibrio vulnificus is important for seafood safety and foodborne infection control. In this study, we developed a detection platform that combines loop-mediated isothermal amplification (LAMP) with Pyrococcus furiosus Argonaute (PfAgo)-mediated sequence-specific cleavage. The LAMP rapidly amplified pathogen-specific target sequences under isothermal conditions, while PfAgo provides an additional layer of sequence verification through a programmable guide DNA-directed cleavage step to reduce false-positive signals caused by nonspecific amplification. Under optimized conditions, the assay achieved limits of detection of 3 × 101 CFU·mL−1 for V. alginolyticus and 102 CFU·mL−1 for V. vulnificus, with no positive signals observed among the tested non-target bacteria. In artificially contaminated salmon samples, both V. alginolyticus and V. vulnificus were detected without enrichment after simple boiling-based DNA extraction, with a practical detection limit of 2.9 × 102 CFU·mL−1 in the final homogenate. Compared with culture-based methods and instrument-intensive molecular assays, the proposed LAMP-PfAgo platform exhibits a rapid two-step workflow with an added sequence-verification layer. These results support LAMP coupled with Argonaute-mediated cleavage as a practical strategy for foodborne pathogen monitoring in seafood. 2026-07-15 Foods, Vol. 15, Pages 2506: PfAgo-Enhanced LAMP Assay for Rapid and Specific Detection of Vibrio alginolyticus and Vibrio vulnificus

Foods doi: 10.3390/foods15142506

Authors: Changzheng Shi Lifang Hao Zhaoxin Lu Xiaomei Bie

Rapid and accurate detection of Vibrio alginolyticus and Vibrio vulnificus is important for seafood safety and foodborne infection control. In this study, we developed a detection platform that combines loop-mediated isothermal amplification (LAMP) with Pyrococcus furiosus Argonaute (PfAgo)-mediated sequence-specific cleavage. The LAMP rapidly amplified pathogen-specific target sequences under isothermal conditions, while PfAgo provides an additional layer of sequence verification through a programmable guide DNA-directed cleavage step to reduce false-positive signals caused by nonspecific amplification. Under optimized conditions, the assay achieved limits of detection of 3 × 101 CFU·mL−1 for V. alginolyticus and 102 CFU·mL−1 for V. vulnificus, with no positive signals observed among the tested non-target bacteria. In artificially contaminated salmon samples, both V. alginolyticus and V. vulnificus were detected without enrichment after simple boiling-based DNA extraction, with a practical detection limit of 2.9 × 102 CFU·mL−1 in the final homogenate. Compared with culture-based methods and instrument-intensive molecular assays, the proposed LAMP-PfAgo platform exhibits a rapid two-step workflow with an added sequence-verification layer. These results support LAMP coupled with Argonaute-mediated cleavage as a practical strategy for foodborne pathogen monitoring in seafood.

]]> PfAgo-Enhanced LAMP Assay for Rapid and Specific Detection of Vibrio alginolyticus and Vibrio vulnificus Changzheng Shi Lifang Hao Zhaoxin Lu Xiaomei Bie doi: 10.3390/foods15142506 Foods 2026-07-15 Foods 2026-07-15 15 14 Article 2506 10.3390/foods15142506 https://www.mdpi.com/2304-8158/15/14/2506 Foods, Vol. 15, Pages 2504: Methylxanthine Content in Green Tea Supplements: UHPLC Quantification, Method Validation, and Implications for Ergogenic Dosing in Athletes https://www.mdpi.com/2304-8158/15/14/2504 Green tea supplements (GTSs) are a favorite among the general population and, due to their methylxanthine (caffeine, theobromine, theophylline) content, might represent a potential ergogenic source in athletes’ performance. The aim of this study was to develop and validate a method that quantifies the methylxanthine content of commercially available GTSs and to evaluate their potential relevance for ergogenic use. An ultra-high-performance liquid chromatography coupled with photodiode array detection and a QDa mass detector (UHPLC–PDA–QDa) method was developed, validated and applied to determine the content of methylxanthines in seven commercially available GTSs. Method validation parameters demonstrated satisfactory performance, with rapid and efficient separation and quantification of the three methylxanthines. Considerable variability was observed among the analyzed products, with caffeine, theobromine, and theophylline contents ranging from 0.37 to 12.13, 0.07 to 3.59, and 0.05 to 0.83 mg/capsule, respectively. However, the methylxanthine amounts measured in the analyzed products were below the doses commonly associated with ergogenic effects. Overall, the developed UHPLC–PDA–QDa method provided a reliable approach for methylxanthine quantification, while the seven products analyzed did not represent meaningful ergogenic sources of these compounds. 2026-07-15 Foods, Vol. 15, Pages 2504: Methylxanthine Content in Green Tea Supplements: UHPLC Quantification, Method Validation, and Implications for Ergogenic Dosing in Athletes

Foods doi: 10.3390/foods15142504

Authors: Iulia-Alexandra Paliu Florin-Liviu Gherghina Andrei Biţă George Bică Cornelia Bejenaru Ludovic Everard Bejenaru George Dan Mogoşanu Andrei-Adrian Tica

Green tea supplements (GTSs) are a favorite among the general population and, due to their methylxanthine (caffeine, theobromine, theophylline) content, might represent a potential ergogenic source in athletes’ performance. The aim of this study was to develop and validate a method that quantifies the methylxanthine content of commercially available GTSs and to evaluate their potential relevance for ergogenic use. An ultra-high-performance liquid chromatography coupled with photodiode array detection and a QDa mass detector (UHPLC–PDA–QDa) method was developed, validated and applied to determine the content of methylxanthines in seven commercially available GTSs. Method validation parameters demonstrated satisfactory performance, with rapid and efficient separation and quantification of the three methylxanthines. Considerable variability was observed among the analyzed products, with caffeine, theobromine, and theophylline contents ranging from 0.37 to 12.13, 0.07 to 3.59, and 0.05 to 0.83 mg/capsule, respectively. However, the methylxanthine amounts measured in the analyzed products were below the doses commonly associated with ergogenic effects. Overall, the developed UHPLC–PDA–QDa method provided a reliable approach for methylxanthine quantification, while the seven products analyzed did not represent meaningful ergogenic sources of these compounds.

]]> Methylxanthine Content in Green Tea Supplements: UHPLC Quantification, Method Validation, and Implications for Ergogenic Dosing in Athletes Iulia-Alexandra Paliu Florin-Liviu Gherghina Andrei Biţă George Bică Cornelia Bejenaru Ludovic Everard Bejenaru George Dan Mogoşanu Andrei-Adrian Tica doi: 10.3390/foods15142504 Foods 2026-07-15 Foods 2026-07-15 15 14 Article 2504 10.3390/foods15142504 https://www.mdpi.com/2304-8158/15/14/2504 Foods, Vol. 15, Pages 2503: Metabolomic Characterization of Sun-Dried Green Tea from Different Regions of Xishuangbanna https://www.mdpi.com/2304-8158/15/14/2503 This study integrated sensory evaluation, volatile profiling (HS-SPME/GC × GC-Q-TOF-MS) and non-volatile profiling (UHPLC-Orbitrap-MS), and multivariate analysis to characterise 13 Sun-Dried Green Tea samples from Xishuangbanna, Yunnan, China. A total of 230 volatile and 226 non-volatile compounds were identified, and metabolite profiles were more similar among geographically adjacent production regions. Based on the intensity of the floral–fruity aroma, the samples were classified into three groups: strong, relatively strong, and pure, with a weak floral–fruity aroma. The strong floral–fruity group, comprising samples from Mengla and vicinity, contained high levels of Nonanal, Decanal, 2-pentylfuran, benzaldehyde, cis-linalool oxide, safranal, and 6-methyl-5-hepten-2-one. The moderately rich floral–fruity group, consisting of high-altitude Menghai samples, exhibited significantly higher levels of limonene, linalool, p-cymene, β-myrcene, γ-terpinene, terpinolene, and α-terpinene, compounds with both floral and woody attributes. Menghai and vicinity samples were characterised by higher levels of proanthocyanidins, hydrolyzable tannins, and amino acids, which account for their pronounced astringency and sweet aftertaste. In contrast, samples from Mengla and the vicinity exhibited higher levels of Myricetin 3-O-glucoside, Isoschaftoside, and Epigallocatechin 3-O-(3-O-methylgallate). Key differential compounds revealed that multiple environmental factors drive distinct metabolite profiles, which may underlie the regional quality difference of Sun-Dried Green Tea. These findings provide a theoretical reference for production improvement and market guidance. 2026-07-15 Foods, Vol. 15, Pages 2503: Metabolomic Characterization of Sun-Dried Green Tea from Different Regions of Xishuangbanna

Foods doi: 10.3390/foods15142503

Authors: Longhao Wang Zhixia Wang Shuai Wen Jinhua Chen Haibiao Chen Jian Shen Junjiang Lian Dong Chen Jianan Huang Zhonghua Liu

This study integrated sensory evaluation, volatile profiling (HS-SPME/GC × GC-Q-TOF-MS) and non-volatile profiling (UHPLC-Orbitrap-MS), and multivariate analysis to characterise 13 Sun-Dried Green Tea samples from Xishuangbanna, Yunnan, China. A total of 230 volatile and 226 non-volatile compounds were identified, and metabolite profiles were more similar among geographically adjacent production regions. Based on the intensity of the floral–fruity aroma, the samples were classified into three groups: strong, relatively strong, and pure, with a weak floral–fruity aroma. The strong floral–fruity group, comprising samples from Mengla and vicinity, contained high levels of Nonanal, Decanal, 2-pentylfuran, benzaldehyde, cis-linalool oxide, safranal, and 6-methyl-5-hepten-2-one. The moderately rich floral–fruity group, consisting of high-altitude Menghai samples, exhibited significantly higher levels of limonene, linalool, p-cymene, β-myrcene, γ-terpinene, terpinolene, and α-terpinene, compounds with both floral and woody attributes. Menghai and vicinity samples were characterised by higher levels of proanthocyanidins, hydrolyzable tannins, and amino acids, which account for their pronounced astringency and sweet aftertaste. In contrast, samples from Mengla and the vicinity exhibited higher levels of Myricetin 3-O-glucoside, Isoschaftoside, and Epigallocatechin 3-O-(3-O-methylgallate). Key differential compounds revealed that multiple environmental factors drive distinct metabolite profiles, which may underlie the regional quality difference of Sun-Dried Green Tea. These findings provide a theoretical reference for production improvement and market guidance.

]]> Metabolomic Characterization of Sun-Dried Green Tea from Different Regions of Xishuangbanna Longhao Wang Zhixia Wang Shuai Wen Jinhua Chen Haibiao Chen Jian Shen Junjiang Lian Dong Chen Jianan Huang Zhonghua Liu doi: 10.3390/foods15142503 Foods 2026-07-15 Foods 2026-07-15 15 14 Article 2503 10.3390/foods15142503 https://www.mdpi.com/2304-8158/15/14/2503 Foods, Vol. 15, Pages 2502: Optimization of Formulation and Processing Parameters for High-Fidelity 3D Printing of a Surimi–Flour Composite Batter https://www.mdpi.com/2304-8158/15/14/2502 To enable the formulation design of 3D-printable surimi-based food systems, a surimi–flour composite batter was developed, and its printing parameters and formulation were systematically optimized using a food 3D printer, with a focus on printing accuracy, structural stability, and extrusion performance. The optimal printing parameters were identified as a flow rate of 50 mm/s, mixing time of 5 min, and syringe barrel volume of 100 mL, while the optimal formulation consisted of 25% surimi (based on flour weight), 65% water (based on total surimi–flour–water mass), and 6% butter (based on total formulation mass). Physicochemical and rheological analyses suggested that surimi promoted the transformation of bound water into immobilized water, thereby enhancing structural stability and interlayer adhesion of the printed constructs. Appropriate water addition improved hydration and extrudability, whereas butter enhanced viscoelastic properties and printing uniformity, likely through interfacial lubrication. These components collectively influenced the formation of a homogeneous gel network with pronounced shear-thinning behavior, which is essential for high-precision 3D printing. Overall, the integrated optimization of processing parameters and formulation enabled high-fidelity 3D printing of the surimi–flour composite batter, providing a formulation and processing reference for improving the printability of surimi-based composite systems in extrusion-based 3D food printing. 2026-07-15 Foods, Vol. 15, Pages 2502: Optimization of Formulation and Processing Parameters for High-Fidelity 3D Printing of a Surimi–Flour Composite Batter

Foods doi: 10.3390/foods15142502

Authors: Yaling Liu Yaxi Peng Xiaoxin Li Fan Ye Miaobin Deng Shuai Wei Zongyuan Han Zefu Wang Shucheng Liu Yang Liu

To enable the formulation design of 3D-printable surimi-based food systems, a surimi–flour composite batter was developed, and its printing parameters and formulation were systematically optimized using a food 3D printer, with a focus on printing accuracy, structural stability, and extrusion performance. The optimal printing parameters were identified as a flow rate of 50 mm/s, mixing time of 5 min, and syringe barrel volume of 100 mL, while the optimal formulation consisted of 25% surimi (based on flour weight), 65% water (based on total surimi–flour–water mass), and 6% butter (based on total formulation mass). Physicochemical and rheological analyses suggested that surimi promoted the transformation of bound water into immobilized water, thereby enhancing structural stability and interlayer adhesion of the printed constructs. Appropriate water addition improved hydration and extrudability, whereas butter enhanced viscoelastic properties and printing uniformity, likely through interfacial lubrication. These components collectively influenced the formation of a homogeneous gel network with pronounced shear-thinning behavior, which is essential for high-precision 3D printing. Overall, the integrated optimization of processing parameters and formulation enabled high-fidelity 3D printing of the surimi–flour composite batter, providing a formulation and processing reference for improving the printability of surimi-based composite systems in extrusion-based 3D food printing.

]]> Optimization of Formulation and Processing Parameters for High-Fidelity 3D Printing of a Surimi–Flour Composite Batter Yaling Liu Yaxi Peng Xiaoxin Li Fan Ye Miaobin Deng Shuai Wei Zongyuan Han Zefu Wang Shucheng Liu Yang Liu doi: 10.3390/foods15142502 Foods 2026-07-15 Foods 2026-07-15 15 14 Article 2502 10.3390/foods15142502 https://www.mdpi.com/2304-8158/15/14/2502 Foods, Vol. 15, Pages 2501: Development of 3-decen-2-one/HP-β-CD Inclusion Complex with Enhanced Stability and Its Application for Potato Postharvest Preservation https://www.mdpi.com/2304-8158/15/14/2501 3-Decen-2-one is a promising natural potato sprout suppressant, but its high volatility, poor stability and low water solubility severely restrict its practical application. To overcome these drawbacks, a 3-decen-2-one/hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complex with a 1:1 host–guest molar ratio was successfully prepared via the co-evaporation method, and the stability constant was calculated to be 596.43 M−1 by phase solubility studies. Molecular modeling demonstrated that the inclusion complex was primarily stabilized by van der Waals interactions, and the optimal binding conformation was that the alkyl chain of 3-decen-2-one inserted into the cavity from the wider rim of HP-β-CD. The inclusion complex was further characterized by 1H NMR, FT-IR, TG, and SEM. 3-Decen-2-one showed a better water solubility, thermal stability and release properties after complexation. In the potato storage evaluation, the complex exhibited greater sprout inhibition than free 3-decen-2-one; effectively reduced weight loss, the respiration rate, and MDA accumulation; and maintained a higher Vc and lower reducing sugar levels. Therefore, the obtained inclusion complex is a promising approach to stabilize and achieve the sustained release of 3-decen-2-one as a natural sprout inhibitor for potato storage. 2026-07-15 Foods, Vol. 15, Pages 2501: Development of 3-decen-2-one/HP-β-CD Inclusion Complex with Enhanced Stability and Its Application for Potato Postharvest Preservation

Foods doi: 10.3390/foods15142501

Authors: Xia Ge Yiwen Xu Zheng Huang Jiachun Tian Mei Li Jianxin Cheng Shouqiang Li Yumei Li Yaqian Zhang

3-Decen-2-one is a promising natural potato sprout suppressant, but its high volatility, poor stability and low water solubility severely restrict its practical application. To overcome these drawbacks, a 3-decen-2-one/hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complex with a 1:1 host–guest molar ratio was successfully prepared via the co-evaporation method, and the stability constant was calculated to be 596.43 M−1 by phase solubility studies. Molecular modeling demonstrated that the inclusion complex was primarily stabilized by van der Waals interactions, and the optimal binding conformation was that the alkyl chain of 3-decen-2-one inserted into the cavity from the wider rim of HP-β-CD. The inclusion complex was further characterized by 1H NMR, FT-IR, TG, and SEM. 3-Decen-2-one showed a better water solubility, thermal stability and release properties after complexation. In the potato storage evaluation, the complex exhibited greater sprout inhibition than free 3-decen-2-one; effectively reduced weight loss, the respiration rate, and MDA accumulation; and maintained a higher Vc and lower reducing sugar levels. Therefore, the obtained inclusion complex is a promising approach to stabilize and achieve the sustained release of 3-decen-2-one as a natural sprout inhibitor for potato storage.

]]> Development of 3-decen-2-one/HP-β-CD Inclusion Complex with Enhanced Stability and Its Application for Potato Postharvest Preservation Xia Ge Yiwen Xu Zheng Huang Jiachun Tian Mei Li Jianxin Cheng Shouqiang Li Yumei Li Yaqian Zhang doi: 10.3390/foods15142501 Foods 2026-07-15 Foods 2026-07-15 15 14 Article 2501 10.3390/foods15142501 https://www.mdpi.com/2304-8158/15/14/2501 Foods, Vol. 15, Pages 2500: Integrated Phytochemical, Anthocyanin, Organic Acid and Colour Profiling of Plant-Derived Syrups as Potential Natural Food Ingredients https://www.mdpi.com/2304-8158/15/14/2500 Plant-derived syrups are traditional sugar-rich products that may serve as potential natural food ingredients, but their quality-related characteristics depend on raw material composition, acidity, phenolic constituents, pigments and colour attributes. This study characterised 15 plant-derived syrup products prepared from botanical and fungal raw materials collected in Latvia during the 2025 vegetation season. The syrups were analysed for pH, total soluble solids, titratable acidity, total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) determined spectrophotometrically, smartphone-based CIELAB colour parameters and organic acid content by HPLC-DAD. Data were evaluated using correlation analysis, PCA and K-means clustering as exploratory tools. The syrup products differed in acidity, phenolic and flavonoid indices, TAC, colour characteristics and organic acid profiles. Fruit-derived syrups showed the widest variation in titratable acidity, while total soluble solids showed no significant linear association with titratable acidity. TPC correlated strongly with TFC in samples with quantifiable TFC values, whereas TAC was associated more closely with reduced lightness than with increased redness. Organic acid profiles provided additional product-level differentiation. Overall, the integrated analytical approach provides a compositional basis for the further evaluation of plant-derived syrups as potential natural food ingredients. 2026-07-15 Foods, Vol. 15, Pages 2500: Integrated Phytochemical, Anthocyanin, Organic Acid and Colour Profiling of Plant-Derived Syrups as Potential Natural Food Ingredients

Foods doi: 10.3390/foods15142500

Authors: Ingmars Cinkmanis Fredijs Dimins Ingrīda Augšpole Sanita Vucane

Plant-derived syrups are traditional sugar-rich products that may serve as potential natural food ingredients, but their quality-related characteristics depend on raw material composition, acidity, phenolic constituents, pigments and colour attributes. This study characterised 15 plant-derived syrup products prepared from botanical and fungal raw materials collected in Latvia during the 2025 vegetation season. The syrups were analysed for pH, total soluble solids, titratable acidity, total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) determined spectrophotometrically, smartphone-based CIELAB colour parameters and organic acid content by HPLC-DAD. Data were evaluated using correlation analysis, PCA and K-means clustering as exploratory tools. The syrup products differed in acidity, phenolic and flavonoid indices, TAC, colour characteristics and organic acid profiles. Fruit-derived syrups showed the widest variation in titratable acidity, while total soluble solids showed no significant linear association with titratable acidity. TPC correlated strongly with TFC in samples with quantifiable TFC values, whereas TAC was associated more closely with reduced lightness than with increased redness. Organic acid profiles provided additional product-level differentiation. Overall, the integrated analytical approach provides a compositional basis for the further evaluation of plant-derived syrups as potential natural food ingredients.

]]> Integrated Phytochemical, Anthocyanin, Organic Acid and Colour Profiling of Plant-Derived Syrups as Potential Natural Food Ingredients Ingmars Cinkmanis Fredijs Dimins Ingrīda Augšpole Sanita Vucane doi: 10.3390/foods15142500 Foods 2026-07-15 Foods 2026-07-15 15 14 Article 2500 10.3390/foods15142500 https://www.mdpi.com/2304-8158/15/14/2500 Foods, Vol. 15, Pages 2499: Non-Targeted Metabolomics Reveals the Metabolic Differentiation of Rice from Adjacent Small-Scale Producing Areas and Its Response to Climatic and Soil Factors https://www.mdpi.com/2304-8158/15/14/2499 Geographical traceability of rice is critical for authenticity identification and quality control, yet it poses considerable challenges for tracing origins in adjacent small-scale producing areas. To explore the causes of metabolic differences and geographical traceability potential of rice from adjacent small-scale producing areas, non-targeted metabolomics combined with multivariate statistical analysis was employed to systematically investigate the metabolic profiles of rice from Panjin (PJ), Donggang (DG) and Yingkou (YK) in Liaoning Province. The characteristic metabolic markers for each producing area were screened, and the effects of climatic and soil factors as well as their interactive effects on grain metabolite composition were elucidated. The results showed that the partial least squares-discriminant analysis (PLS-DA) model established based on differential metabolites achieved acceptable discrimination among rice samples from the three regions. With variable importance in projection (VIP) > 2.0 as the screening threshold, the core characteristic markers of each producing area were determined: PJ is LPC 17:2, LPA 18:3, D-(+)-Arabitol, DG is 2′-Deoxyadenosine, LDGTS 18:2, and YK is LPE 17:2; the markers are mainly primary metabolites, including lipids, sugar alcohols and nucleotides. Sunshine duration, air humidity, wind conditions and soil layer temperature were highly correlated climatic drivers responsible for metabolic differentiation, and characteristic metabolic markers from different producing areas exhibited distinct meteorological response patterns. Soil physicochemical properties and mineral elements significantly affected the differential accumulation of metabolites, among which soil Sr element and organic matter exhibited crucial indicative significance for metabolic variation of rice in adjacent regions. Multi-factor interaction analysis verified significant synergistic coupling effects between regional climate and soil environment. Meteorological factors, including sunshine, wind and soil temperature, together with soil chemical factors involving organic matter, pH, Sr, K and Ca, were identified as core driving factors for the spatial differentiation of region-specific rice metabolites. The present study provides theoretical support at the metabolic level for the construction of a small-scale rice geographical traceability system and the mechanism research on the regional quality formation of rice. 2026-07-15 Foods, Vol. 15, Pages 2499: Non-Targeted Metabolomics Reveals the Metabolic Differentiation of Rice from Adjacent Small-Scale Producing Areas and Its Response to Climatic and Soil Factors

Foods doi: 10.3390/foods15142499

Authors: Xianxin Wu Zeting Li Tianshu Peng Lina Li Qiujun Lin Guang Li Chunjing Guo Qingchuan Liu Jianzhong Wang

Geographical traceability of rice is critical for authenticity identification and quality control, yet it poses considerable challenges for tracing origins in adjacent small-scale producing areas. To explore the causes of metabolic differences and geographical traceability potential of rice from adjacent small-scale producing areas, non-targeted metabolomics combined with multivariate statistical analysis was employed to systematically investigate the metabolic profiles of rice from Panjin (PJ), Donggang (DG) and Yingkou (YK) in Liaoning Province. The characteristic metabolic markers for each producing area were screened, and the effects of climatic and soil factors as well as their interactive effects on grain metabolite composition were elucidated. The results showed that the partial least squares-discriminant analysis (PLS-DA) model established based on differential metabolites achieved acceptable discrimination among rice samples from the three regions. With variable importance in projection (VIP) > 2.0 as the screening threshold, the core characteristic markers of each producing area were determined: PJ is LPC 17:2, LPA 18:3, D-(+)-Arabitol, DG is 2′-Deoxyadenosine, LDGTS 18:2, and YK is LPE 17:2; the markers are mainly primary metabolites, including lipids, sugar alcohols and nucleotides. Sunshine duration, air humidity, wind conditions and soil layer temperature were highly correlated climatic drivers responsible for metabolic differentiation, and characteristic metabolic markers from different producing areas exhibited distinct meteorological response patterns. Soil physicochemical properties and mineral elements significantly affected the differential accumulation of metabolites, among which soil Sr element and organic matter exhibited crucial indicative significance for metabolic variation of rice in adjacent regions. Multi-factor interaction analysis verified significant synergistic coupling effects between regional climate and soil environment. Meteorological factors, including sunshine, wind and soil temperature, together with soil chemical factors involving organic matter, pH, Sr, K and Ca, were identified as core driving factors for the spatial differentiation of region-specific rice metabolites. The present study provides theoretical support at the metabolic level for the construction of a small-scale rice geographical traceability system and the mechanism research on the regional quality formation of rice.

]]> Non-Targeted Metabolomics Reveals the Metabolic Differentiation of Rice from Adjacent Small-Scale Producing Areas and Its Response to Climatic and Soil Factors Xianxin Wu Zeting Li Tianshu Peng Lina Li Qiujun Lin Guang Li Chunjing Guo Qingchuan Liu Jianzhong Wang doi: 10.3390/foods15142499 Foods 2026-07-15 Foods 2026-07-15 15 14 Article 2499 10.3390/foods15142499 https://www.mdpi.com/2304-8158/15/14/2499 Foods, Vol. 15, Pages 2498: 1H NMR-Based Metabolomics and Machine Learning Reveal Candidate Metabolic Markers Associated with Coffea arabica Genealogical Groups https://www.mdpi.com/2304-8158/15/14/2498 The genetic diversity of Coffea arabica L. plays a strategic role in the development of cultivars with differentiated agronomic and sensory attributes. However, the chemical discrimination of genealogical groups still represents a challenge due to the strong environmental influence on bean metabolism. In this study, 1H NMR-based metabolomics associated with supervised chemometric models was applied to discriminate three genealogical groups of C. arabica (Bourbon, Mundo Novo, and Timor Hybrid) using 38 green coffee samples harvested during the 2020 and 2021 crop seasons. Spectra were processed by bucketing and analyzed using PCA, PLS-DA, Elastic Net, Random Forest, and SVM-RBF. PCA explained 52.91% of the total variability in the first two components but did not promote clear separation among groups. Among the supervised classifiers, PLS-DA showed the best balance between predictive performance, statistical stability, and chemical interpretability, achieving a balanced accuracy of 89.4% under repeated cross-validation. The five-component model presented an overall error rate of 12.1% after repeated 5-fold cross-validation with 100 simulations. VIP scores and loadings identified discriminant metabolites for each group: lipids, amino acids, and organic acids for Bourbon; amino acids and organic acids for Mundo Novo; and chlorogenic acids for Timor Hybrid. These results highlight the potential of 1H NMR metabolomics as a complementary tool for varietal discrimination and support for breeding programs. 2026-07-15 Foods, Vol. 15, Pages 2498: 1H NMR-Based Metabolomics and Machine Learning Reveal Candidate Metabolic Markers Associated with Coffea arabica Genealogical Groups

Foods doi: 10.3390/foods15142498

Authors: Marcelo R. Malta Gladyston R. Carvalho Denis H. S. Nadaleti

The genetic diversity of Coffea arabica L. plays a strategic role in the development of cultivars with differentiated agronomic and sensory attributes. However, the chemical discrimination of genealogical groups still represents a challenge due to the strong environmental influence on bean metabolism. In this study, 1H NMR-based metabolomics associated with supervised chemometric models was applied to discriminate three genealogical groups of C. arabica (Bourbon, Mundo Novo, and Timor Hybrid) using 38 green coffee samples harvested during the 2020 and 2021 crop seasons. Spectra were processed by bucketing and analyzed using PCA, PLS-DA, Elastic Net, Random Forest, and SVM-RBF. PCA explained 52.91% of the total variability in the first two components but did not promote clear separation among groups. Among the supervised classifiers, PLS-DA showed the best balance between predictive performance, statistical stability, and chemical interpretability, achieving a balanced accuracy of 89.4% under repeated cross-validation. The five-component model presented an overall error rate of 12.1% after repeated 5-fold cross-validation with 100 simulations. VIP scores and loadings identified discriminant metabolites for each group: lipids, amino acids, and organic acids for Bourbon; amino acids and organic acids for Mundo Novo; and chlorogenic acids for Timor Hybrid. These results highlight the potential of 1H NMR metabolomics as a complementary tool for varietal discrimination and support for breeding programs.

]]> 1H NMR-Based Metabolomics and Machine Learning Reveal Candidate Metabolic Markers Associated with Coffea arabica Genealogical Groups Marcelo R. Malta Gladyston R. Carvalho Denis H. S. Nadaleti doi: 10.3390/foods15142498 Foods 2026-07-15 Foods 2026-07-15 15 14 Article 2498 10.3390/foods15142498 https://www.mdpi.com/2304-8158/15/14/2498 Foods, Vol. 15, Pages 2497: Liver-Derived Peptides from Livestock Processing By-Products: Insights into Generation, Bioactivity, and Taste Properties https://www.mdpi.com/2304-8158/15/14/2497 The liver, a by-product of livestock processing, is abundant in protein and serves as an excellent precursor for bioactive and taste-active peptides. However, comprehensive reviews on its valorization remain limited. This review summarizes recent advances in utilizing liver as a source of bioactive peptides (BPs) and taste-active peptides (TAPs). It systematically outlines the composition of liver and preparation methods of liver-derived peptides, discusses the diverse bioactivities of peptides from livestock liver and its taste characteristics, and also examines current challenges along with future perspectives. Liver-derived peptides possess various bioactivities, such as antioxidant, anti-inflammatory, antihypertensive, and metabolism-regulatory activities. Meanwhile, they can elicit the umami, sweet, and bitter taste primarily through different taste transduction receptors. The bioactive and taste properties of peptides are closely related to molecular weight, hydrophobicity, and composition of peptides. Furthermore, ultrasound treatment and the Maillard reaction are effective methods for improving the taste characteristics of liver-derived peptides. However, current research on liver-derived peptides remains limited by inefficient screening and prediction of BPs, low bioavailability, and a narrow focus on TAPs. Overall, this review provides a theoretical reference for high-value utilization of liver-derived peptides from livestock by-products. 2026-07-14 Foods, Vol. 15, Pages 2497: Liver-Derived Peptides from Livestock Processing By-Products: Insights into Generation, Bioactivity, and Taste Properties

Foods doi: 10.3390/foods15142497

Authors: Zhilin Chen Ahmed H. Abdullah Wei Wu Yu Fu

The liver, a by-product of livestock processing, is abundant in protein and serves as an excellent precursor for bioactive and taste-active peptides. However, comprehensive reviews on its valorization remain limited. This review summarizes recent advances in utilizing liver as a source of bioactive peptides (BPs) and taste-active peptides (TAPs). It systematically outlines the composition of liver and preparation methods of liver-derived peptides, discusses the diverse bioactivities of peptides from livestock liver and its taste characteristics, and also examines current challenges along with future perspectives. Liver-derived peptides possess various bioactivities, such as antioxidant, anti-inflammatory, antihypertensive, and metabolism-regulatory activities. Meanwhile, they can elicit the umami, sweet, and bitter taste primarily through different taste transduction receptors. The bioactive and taste properties of peptides are closely related to molecular weight, hydrophobicity, and composition of peptides. Furthermore, ultrasound treatment and the Maillard reaction are effective methods for improving the taste characteristics of liver-derived peptides. However, current research on liver-derived peptides remains limited by inefficient screening and prediction of BPs, low bioavailability, and a narrow focus on TAPs. Overall, this review provides a theoretical reference for high-value utilization of liver-derived peptides from livestock by-products.

]]> Liver-Derived Peptides from Livestock Processing By-Products: Insights into Generation, Bioactivity, and Taste Properties Zhilin Chen Ahmed H. Abdullah Wei Wu Yu Fu doi: 10.3390/foods15142497 Foods 2026-07-14 Foods 2026-07-14 15 14 Review 2497 10.3390/foods15142497 https://www.mdpi.com/2304-8158/15/14/2497 Foods, Vol. 15, Pages 2496: Differential Effects of Pre-Fermentation with Different Lactic Acid Bacteria Strains on the Structure, Functionality, and Flavor of Semi-Dry Milled Glutinous Rice Flour https://www.mdpi.com/2304-8158/15/14/2496 This study selected three lactic acid bacteria strains (Lactiplantibacillus plantarum CGMCC 1.12974, Limosilactobacillus fermentum CICC 22704, and Lactobacillus acidophilus CICC 22162) to pre-ferment brown and polished glutinous rice grains followed by semi-dry milling, aiming to systematically compare the differential effects of various strain treatments on the structure, functionality, and flavor of glutinous rice flour. Pre-fermentation decreased protein content (11.23–20.80% in polished flour, 0.14–2.45% in brown flour), enriched γ-aminobutyric acid (GABA, up to 6.94 mg/100 g), increased relative crystallinity and gelatinization enthalpy, and altered hydration properties. Dumplings from fermented flours showed higher soup transmittance (up to 44.93% in the brown rice group), reduced hardness (24.82–67.32%) and chewiness, and improved cohesiveness and resilience. Volatile profiles shifted towards higher acids and esters and lower alcohols, aldehydes and ketones, with strain-specific features. Redundancy analysis confirmed that starch became the dominant texture-determining factor after fermentation. Among the three strains, Lp. plantarum CGMCC 1.12974 exhibited the best improvement for most quality attributes. In conclusion, pre-fermentation of rice grains effectively enhances whiteness, GABA content, textural softness, and flavor diversity of semi-dry milled glutinous rice flours. 2026-07-14 Foods, Vol. 15, Pages 2496: Differential Effects of Pre-Fermentation with Different Lactic Acid Bacteria Strains on the Structure, Functionality, and Flavor of Semi-Dry Milled Glutinous Rice Flour

Foods doi: 10.3390/foods15142496

Authors: Jingyi Zhang Shan Shan Shan Zhang Di Yuan Qi Wu Bin Hong Chuanying Ren

This study selected three lactic acid bacteria strains (Lactiplantibacillus plantarum CGMCC 1.12974, Limosilactobacillus fermentum CICC 22704, and Lactobacillus acidophilus CICC 22162) to pre-ferment brown and polished glutinous rice grains followed by semi-dry milling, aiming to systematically compare the differential effects of various strain treatments on the structure, functionality, and flavor of glutinous rice flour. Pre-fermentation decreased protein content (11.23–20.80% in polished flour, 0.14–2.45% in brown flour), enriched γ-aminobutyric acid (GABA, up to 6.94 mg/100 g), increased relative crystallinity and gelatinization enthalpy, and altered hydration properties. Dumplings from fermented flours showed higher soup transmittance (up to 44.93% in the brown rice group), reduced hardness (24.82–67.32%) and chewiness, and improved cohesiveness and resilience. Volatile profiles shifted towards higher acids and esters and lower alcohols, aldehydes and ketones, with strain-specific features. Redundancy analysis confirmed that starch became the dominant texture-determining factor after fermentation. Among the three strains, Lp. plantarum CGMCC 1.12974 exhibited the best improvement for most quality attributes. In conclusion, pre-fermentation of rice grains effectively enhances whiteness, GABA content, textural softness, and flavor diversity of semi-dry milled glutinous rice flours.

]]> Differential Effects of Pre-Fermentation with Different Lactic Acid Bacteria Strains on the Structure, Functionality, and Flavor of Semi-Dry Milled Glutinous Rice Flour Jingyi Zhang Shan Shan Shan Zhang Di Yuan Qi Wu Bin Hong Chuanying Ren doi: 10.3390/foods15142496 Foods 2026-07-14 Foods 2026-07-14 15 14 Article 2496 10.3390/foods15142496 https://www.mdpi.com/2304-8158/15/14/2496 Foods, Vol. 15, Pages 2495: Analysis of the Umami Taste and Volatile Flavor Components of Lentinus edodes Stipe Hydrolysates Derived After Different Enzymatic Treatments https://www.mdpi.com/2304-8158/15/14/2495 Lentinus edodes stipe is an under-utilised processing by-product that holds potential as a natural umami source. This study systematically compared nine enzymatic hydrolysis combinations, including single proteases, cellulase, and double enzyme systems comprising both protease–protease and protease–cellulase mixtures, to optimise the release of taste-active and volatile flavor compounds from the stipes. The Flavourzyme-only hydrolysate achieved the highest degree of hydrolysis (50.38%), the richest 5′-nucleotides (5.46 mg/g), free amino acids (59.06 mg/g) and volatile compounds (150.23 μg/kg), and an equivalent umami concentration of 288 g monosodium glutamate equivalent per 100 g matter. It also delivered the strongest umami taste and the lowest bitterness in sensory evaluation. The double-enzyme systems consistently underperformed due to competitive substrate binding, suboptimal pH for companion enzymes, and potential mutual protease digestion. Among the volatile compounds, 1,2,4-trithiolane and cedrol were identified as key aroma differentiators by multivariate analysis. These findings demonstrate that Flavourzyme alone constitutes the optimal enzymatic system for producing clean-tasting, umami-rich condiments from L. edodes stipes and caution against indiscriminate enzyme blending without prior compatibility assessment. The optimized hydrolysis process provides a scalable route for the industrial valorisation of mushroom processing by-products. 2026-07-14 Foods, Vol. 15, Pages 2495: Analysis of the Umami Taste and Volatile Flavor Components of Lentinus edodes Stipe Hydrolysates Derived After Different Enzymatic Treatments

Foods doi: 10.3390/foods15142495

Authors: Qian Zhu Jingjing Du Jiayu Gu Jiagang Guo Yuhan Wu Shuo Wang Jian Jiang Song Yang

Lentinus edodes stipe is an under-utilised processing by-product that holds potential as a natural umami source. This study systematically compared nine enzymatic hydrolysis combinations, including single proteases, cellulase, and double enzyme systems comprising both protease–protease and protease–cellulase mixtures, to optimise the release of taste-active and volatile flavor compounds from the stipes. The Flavourzyme-only hydrolysate achieved the highest degree of hydrolysis (50.38%), the richest 5′-nucleotides (5.46 mg/g), free amino acids (59.06 mg/g) and volatile compounds (150.23 μg/kg), and an equivalent umami concentration of 288 g monosodium glutamate equivalent per 100 g matter. It also delivered the strongest umami taste and the lowest bitterness in sensory evaluation. The double-enzyme systems consistently underperformed due to competitive substrate binding, suboptimal pH for companion enzymes, and potential mutual protease digestion. Among the volatile compounds, 1,2,4-trithiolane and cedrol were identified as key aroma differentiators by multivariate analysis. These findings demonstrate that Flavourzyme alone constitutes the optimal enzymatic system for producing clean-tasting, umami-rich condiments from L. edodes stipes and caution against indiscriminate enzyme blending without prior compatibility assessment. The optimized hydrolysis process provides a scalable route for the industrial valorisation of mushroom processing by-products.

]]> Analysis of the Umami Taste and Volatile Flavor Components of Lentinus edodes Stipe Hydrolysates Derived After Different Enzymatic Treatments Qian Zhu Jingjing Du Jiayu Gu Jiagang Guo Yuhan Wu Shuo Wang Jian Jiang Song Yang doi: 10.3390/foods15142495 Foods 2026-07-14 Foods 2026-07-14 15 14 Article 2495 10.3390/foods15142495 https://www.mdpi.com/2304-8158/15/14/2495 Foods, Vol. 15, Pages 2494: Towards Cost-Effective and Sustainable Media Formulations for Terrestrial and Aquatic Cellular Agriculture https://www.mdpi.com/2304-8158/15/14/2494 Over a decade of research on media for cultured meat and seafood production has resulted in multiple highly efficient serum-free and chemically defined formulations for some species, but it has also identified challenges yet to be solved—especially for aquatic cell lines. Depending on the product and cell type, the approach to develop highly efficient, sustainable, and low-priced media can diverge greatly. In this review, we provide an in-depth overview of this complex research area to facilitate strategic decision-making for stakeholders. We evaluate the advantages and limitations of utilizing hydrolysates, growth factor mutants, growth factor alternatives, and stabilizers in serum-free media formulations published for cultured meat production, as well as ongoing research efforts on developing adequate media for cultured seafood. We critically analyze strategies aimed at reducing medium costs and enhancing sustainability of cultured meat and seafood production, including their food-compatibility assessment. We summarize topics that require further exploration, such as identification of species-specific growth factors—particularly for aquatic species; exploration of hydrolysates as a substitute for basal medium; waste medium recycling strategies; and the potential application of artificial intelligence (AI) and machine learning (ML) technologies to enhance these areas. Additionally, we consider possible emerging regulatory issues and their impact on media formulation development. Finally, key performance indicators for media formulations are proposed to guide future strategic and operational improvements regarding an economical and sustainable production process. 2026-07-14 Foods, Vol. 15, Pages 2494: Towards Cost-Effective and Sustainable Media Formulations for Terrestrial and Aquatic Cellular Agriculture

Foods doi: 10.3390/foods15142494

Authors: Regina Leber Joana T. Rosa Vincent Laizé Gonçalo F. Fernando Johannes Buyel Aleksandra Fuchs

Over a decade of research on media for cultured meat and seafood production has resulted in multiple highly efficient serum-free and chemically defined formulations for some species, but it has also identified challenges yet to be solved—especially for aquatic cell lines. Depending on the product and cell type, the approach to develop highly efficient, sustainable, and low-priced media can diverge greatly. In this review, we provide an in-depth overview of this complex research area to facilitate strategic decision-making for stakeholders. We evaluate the advantages and limitations of utilizing hydrolysates, growth factor mutants, growth factor alternatives, and stabilizers in serum-free media formulations published for cultured meat production, as well as ongoing research efforts on developing adequate media for cultured seafood. We critically analyze strategies aimed at reducing medium costs and enhancing sustainability of cultured meat and seafood production, including their food-compatibility assessment. We summarize topics that require further exploration, such as identification of species-specific growth factors—particularly for aquatic species; exploration of hydrolysates as a substitute for basal medium; waste medium recycling strategies; and the potential application of artificial intelligence (AI) and machine learning (ML) technologies to enhance these areas. Additionally, we consider possible emerging regulatory issues and their impact on media formulation development. Finally, key performance indicators for media formulations are proposed to guide future strategic and operational improvements regarding an economical and sustainable production process.

]]> Towards Cost-Effective and Sustainable Media Formulations for Terrestrial and Aquatic Cellular Agriculture Regina Leber Joana T. Rosa Vincent Laizé Gonçalo F. Fernando Johannes Buyel Aleksandra Fuchs doi: 10.3390/foods15142494 Foods 2026-07-14 Foods 2026-07-14 15 14 Review 2494 10.3390/foods15142494 https://www.mdpi.com/2304-8158/15/14/2494 Foods, Vol. 15, Pages 2493: Impact of High-Shear Homogenization Pretreatment on Process Productivity, Economic Feasibility, and Product Quality During Long-Term Crossflow Microfiltration of Andean Blackberry Juice https://www.mdpi.com/2304-8158/15/14/2493 Although CFM is a promising non-thermal stabilization technology for blackberry juice, its industrial application is limited by permeate flux decline during long-term operation, while most previous studies have focused on short processing times. This study evaluated the effect of high-shear homogenization prior to enzymatic depectination on flux decline, product quality, and techno-economic feasibility during CFM. Juice processed by conventional grinding, high-shear homogenization, and enzymatic treatment was filtered through a 0.2-µm ceramic membrane at 150 kPa using feed volumes of 100–400 L. Homogenization reduced particle size and suspended insoluble solids, resulting in higher permeate flux, improved flux stability, and greater productivity. Flux decline analysis showed that high-shear homogenization extended the stable filtration regime and delayed severe fouling, sustaining an average Jpx of 65.3 L h−1 m−2 at VCR ~30 with feed volumes up to 400 L. Product quality was preserved, ensuring microbial reduction while improving anthocyanin and ellagitannin recovery (95% and 80%, respectively) and enhancing blackberry aroma. In addition, HS3+E reduced energy consumption and beverage production cost while achieving a positive NPV and a 21% IRR. Overall, homogenization improved the industrial feasibility of long-term CFM processing of Andean blackberry juice. 2026-07-14 Foods, Vol. 15, Pages 2493: Impact of High-Shear Homogenization Pretreatment on Process Productivity, Economic Feasibility, and Product Quality During Long-Term Crossflow Microfiltration of Andean Blackberry Juice

Foods doi: 10.3390/foods15142493

Authors: Pablo Rodríguez Juan Zuluaga Santiago González Victoria Escobar Misael Cortés Fabrice Vaillant

Although CFM is a promising non-thermal stabilization technology for blackberry juice, its industrial application is limited by permeate flux decline during long-term operation, while most previous studies have focused on short processing times. This study evaluated the effect of high-shear homogenization prior to enzymatic depectination on flux decline, product quality, and techno-economic feasibility during CFM. Juice processed by conventional grinding, high-shear homogenization, and enzymatic treatment was filtered through a 0.2-µm ceramic membrane at 150 kPa using feed volumes of 100–400 L. Homogenization reduced particle size and suspended insoluble solids, resulting in higher permeate flux, improved flux stability, and greater productivity. Flux decline analysis showed that high-shear homogenization extended the stable filtration regime and delayed severe fouling, sustaining an average Jpx of 65.3 L h−1 m−2 at VCR ~30 with feed volumes up to 400 L. Product quality was preserved, ensuring microbial reduction while improving anthocyanin and ellagitannin recovery (95% and 80%, respectively) and enhancing blackberry aroma. In addition, HS3+E reduced energy consumption and beverage production cost while achieving a positive NPV and a 21% IRR. Overall, homogenization improved the industrial feasibility of long-term CFM processing of Andean blackberry juice.

]]> Impact of High-Shear Homogenization Pretreatment on Process Productivity, Economic Feasibility, and Product Quality During Long-Term Crossflow Microfiltration of Andean Blackberry Juice Pablo Rodríguez Juan Zuluaga Santiago González Victoria Escobar Misael Cortés Fabrice Vaillant doi: 10.3390/foods15142493 Foods 2026-07-14 Foods 2026-07-14 15 14 Article 2493 10.3390/foods15142493 https://www.mdpi.com/2304-8158/15/14/2493 Foods, Vol. 15, Pages 2492: Near-Infrared Hyperspectral Imaging to Predict Intact Sweet Tamarind Fruit Quality https://www.mdpi.com/2304-8158/15/14/2492 The quality of sweet tamarind fruit, as determined by its total soluble solids (TSS), titratable acidity (TA), and TSS/TA ratio, is important for consumer satisfaction. Nondestructive techniques are therefore required to assess the quality of sweet tamarind fruit. This study investigated whether near-infrared hyperspectral imaging (NIR-HSI) in the wavelength range of 935–1720 nm can be used as a non-destructive method to assess TSS, TA, and the TSS/TA ratio of sweet tamarind fruit and to classify it under commercial standards. NIR-HSI-based chemometric and machine-learning modeling was applied for quantification and qualification analyses. Calibration models for determining TSS, TA, and the TSS/TA ratio were developed using partial least squares regression (PLSR) and support vector machine regression (SVMR). A combination of first derivative and SNV spectral pretreatment was optimized to establish an SVMR model for TSS determination. MSC spectral pretreatment was optimized to develop the SVMR model for TA assessment, and the first derivative spectral pretreatment was optimized to establish an SVMR model for the TSS/TA ratio. Correlation coefficients of prediction (Rp) of 0.959, 0.961 and 0.957 were obtained with root mean square errors of prediction (RMSEP) of 1.102%, 0.369% and 7.850, and a ratio of performance to deviation (RPD) of 3.29, 3.52 and 3.34 for the TSS, TA, and TSS/TA ratio evaluations, respectively. Partial least squares–discriminant analysis (PLS-DA) and support vector machine classification (SVMC) were used for classifying sweet tamarind fruit under a commercial acidity standard (≤4%). The SVMC with SNV spectral pretreatment produced the best prediction results for distinguishing standard and off-standard sweet tamarind fruit with an 82.86% accuracy. NIR HSI can be used to non-destructively predict the quality of tamarind fruit. It can be applied for online sorting to evaluate individual sweet tamarind fruits for grading and quality control in factory environments. 2026-07-14 Foods, Vol. 15, Pages 2492: Near-Infrared Hyperspectral Imaging to Predict Intact Sweet Tamarind Fruit Quality

Foods doi: 10.3390/foods15142492

Authors: Woranitta Sahachairungrueng Wayan Dipasasri Aozora Achiraya Tantinantrakun Rachit Suwapanich Saranya Workhwa Anthony Keith Thompson Sontisuk Teerachaichayut

The quality of sweet tamarind fruit, as determined by its total soluble solids (TSS), titratable acidity (TA), and TSS/TA ratio, is important for consumer satisfaction. Nondestructive techniques are therefore required to assess the quality of sweet tamarind fruit. This study investigated whether near-infrared hyperspectral imaging (NIR-HSI) in the wavelength range of 935–1720 nm can be used as a non-destructive method to assess TSS, TA, and the TSS/TA ratio of sweet tamarind fruit and to classify it under commercial standards. NIR-HSI-based chemometric and machine-learning modeling was applied for quantification and qualification analyses. Calibration models for determining TSS, TA, and the TSS/TA ratio were developed using partial least squares regression (PLSR) and support vector machine regression (SVMR). A combination of first derivative and SNV spectral pretreatment was optimized to establish an SVMR model for TSS determination. MSC spectral pretreatment was optimized to develop the SVMR model for TA assessment, and the first derivative spectral pretreatment was optimized to establish an SVMR model for the TSS/TA ratio. Correlation coefficients of prediction (Rp) of 0.959, 0.961 and 0.957 were obtained with root mean square errors of prediction (RMSEP) of 1.102%, 0.369% and 7.850, and a ratio of performance to deviation (RPD) of 3.29, 3.52 and 3.34 for the TSS, TA, and TSS/TA ratio evaluations, respectively. Partial least squares–discriminant analysis (PLS-DA) and support vector machine classification (SVMC) were used for classifying sweet tamarind fruit under a commercial acidity standard (≤4%). The SVMC with SNV spectral pretreatment produced the best prediction results for distinguishing standard and off-standard sweet tamarind fruit with an 82.86% accuracy. NIR HSI can be used to non-destructively predict the quality of tamarind fruit. It can be applied for online sorting to evaluate individual sweet tamarind fruits for grading and quality control in factory environments.

]]> Near-Infrared Hyperspectral Imaging to Predict Intact Sweet Tamarind Fruit Quality Woranitta Sahachairungrueng Wayan Dipasasri Aozora Achiraya Tantinantrakun Rachit Suwapanich Saranya Workhwa Anthony Keith Thompson Sontisuk Teerachaichayut doi: 10.3390/foods15142492 Foods 2026-07-14 Foods 2026-07-14 15 14 Article 2492 10.3390/foods15142492 https://www.mdpi.com/2304-8158/15/14/2492 Foods, Vol. 15, Pages 2491: Effects of Different Lactic Acid Bacterial Strains on the Physicochemical Properties and Flavor of Millet Fermented Beverages https://www.mdpi.com/2304-8158/15/14/2491 To address the issues of rough mouthfeel and monotonous flavor in plant-based beverages, this study used extruded millet flour as the raw material, with non-inoculated millet paste as the control group, and investigated the effects of six different lactic acid bacteria starter culture formulations—including two single strains (Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and four multi-strain consortia (2, 4, 10, and 12 strains)—on the quality of fermented millet beverages. The structural properties of the fermented millet beverages were systematically evaluated through WHC (Water Holding Capacity), LF-NMR (Low-Field Nuclear Magnetic Resonance), RVA (Rapid Visco Analyzer), rheological properties, texture, particle size, and FTIR (Fourier Transform Infrared) analyses, covering aspects such as water status, pasting behavior, viscoelasticity, textural characteristics, particle distribution, and molecular structure. In combination with volatile flavor profiling and sensory evaluation, the fermentation performance and applicability of each starter formulation were comprehensively assessed. The results showed that MFB-2 exhibited the highest viscosity and gel strength, making it suitable for thick-set products, whereas MFB-10 and MFB-12 demonstrated superior gel stability, water-holding capacity, and shelf life. Sensory evaluation further corroborated the flavor analysis, with MFB-12 showing the best aroma and overall acceptability, alongside the greatest diversity of volatile compounds, while MFB-10 presented milder acidity and favorable sensory acceptability. Collectively, MFB-10 and MFB-12 were identified as the most promising starter culture formulations for industrial-scale production of fermented millet beverages. This study provides a scientific basis for tailoring starter culture complexity to modulate the texture and flavor of plant-based fermented products. 2026-07-14 Foods, Vol. 15, Pages 2491: Effects of Different Lactic Acid Bacterial Strains on the Physicochemical Properties and Flavor of Millet Fermented Beverages

Foods doi: 10.3390/foods15142491

Authors: Yumeng Han Chaofan Zhao Yuting Zhu Jiaxue Wang Ruijia Yang Wenting Wang Shengyuan Guo Runze Chen Lizhen Zhang Guixing Ren

To address the issues of rough mouthfeel and monotonous flavor in plant-based beverages, this study used extruded millet flour as the raw material, with non-inoculated millet paste as the control group, and investigated the effects of six different lactic acid bacteria starter culture formulations—including two single strains (Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and four multi-strain consortia (2, 4, 10, and 12 strains)—on the quality of fermented millet beverages. The structural properties of the fermented millet beverages were systematically evaluated through WHC (Water Holding Capacity), LF-NMR (Low-Field Nuclear Magnetic Resonance), RVA (Rapid Visco Analyzer), rheological properties, texture, particle size, and FTIR (Fourier Transform Infrared) analyses, covering aspects such as water status, pasting behavior, viscoelasticity, textural characteristics, particle distribution, and molecular structure. In combination with volatile flavor profiling and sensory evaluation, the fermentation performance and applicability of each starter formulation were comprehensively assessed. The results showed that MFB-2 exhibited the highest viscosity and gel strength, making it suitable for thick-set products, whereas MFB-10 and MFB-12 demonstrated superior gel stability, water-holding capacity, and shelf life. Sensory evaluation further corroborated the flavor analysis, with MFB-12 showing the best aroma and overall acceptability, alongside the greatest diversity of volatile compounds, while MFB-10 presented milder acidity and favorable sensory acceptability. Collectively, MFB-10 and MFB-12 were identified as the most promising starter culture formulations for industrial-scale production of fermented millet beverages. This study provides a scientific basis for tailoring starter culture complexity to modulate the texture and flavor of plant-based fermented products.

]]> Effects of Different Lactic Acid Bacterial Strains on the Physicochemical Properties and Flavor of Millet Fermented Beverages Yumeng Han Chaofan Zhao Yuting Zhu Jiaxue Wang Ruijia Yang Wenting Wang Shengyuan Guo Runze Chen Lizhen Zhang Guixing Ren doi: 10.3390/foods15142491 Foods 2026-07-14 Foods 2026-07-14 15 14 Article 2491 10.3390/foods15142491 https://www.mdpi.com/2304-8158/15/14/2491 Foods, Vol. 15, Pages 2490: From Synthesis Optimization to Chelation Mechanism: A Rice Protein Peptide–Calcium Complex Enhances Intestinal Calcium Absorption and Bone Formation via the TRPV6-Calbindin9k Axis https://www.mdpi.com/2304-8158/15/14/2490 Rice protein peptides, abundant byproducts of rice processing, represent a sustainable source for developing novel nutritional delivery systems. To address the low bioavailability of traditional calcium supplements, this study aimed to fabricate a high-performance calcium-chelating complex (RPP-Ca) and elucidate its functional mechanism. The synthesis process was systematically optimized, yielding a maximum calcium-binding capacity of 93.98 ± 1.99 mg/g under optimal conditions (pH 10, 70 °C, 50 min reaction time, peptide-to-calcium mass ratio of 2:1). Physicochemical characterization utilizing scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) confirmed successful chelation, revealing significant microstructural reorganization and enhanced thermal stability compared to native peptides. Functional validation via in vitro Caco-2 cell models and in vivo calcium-deficient mouse models demonstrated that RPP-Ca significantly promotes intestinal calcium absorption and osteogenesis. Mechanistically, these effects were mediated through the activation of the TRPV6-Calbindin9k signaling axis. These findings underscore the potential of industrial rice protein peptides as an effective and bioavailable calcium fortification ingredient, providing a theoretical basis for the high-value utilization of rice byproducts in functional foods. 2026-07-14 Foods, Vol. 15, Pages 2490: From Synthesis Optimization to Chelation Mechanism: A Rice Protein Peptide–Calcium Complex Enhances Intestinal Calcium Absorption and Bone Formation via the TRPV6-Calbindin9k Axis

Foods doi: 10.3390/foods15142490

Authors: Yue Tian Wenting Yang Yangzheng He Xin Bi Yong Sun

Rice protein peptides, abundant byproducts of rice processing, represent a sustainable source for developing novel nutritional delivery systems. To address the low bioavailability of traditional calcium supplements, this study aimed to fabricate a high-performance calcium-chelating complex (RPP-Ca) and elucidate its functional mechanism. The synthesis process was systematically optimized, yielding a maximum calcium-binding capacity of 93.98 ± 1.99 mg/g under optimal conditions (pH 10, 70 °C, 50 min reaction time, peptide-to-calcium mass ratio of 2:1). Physicochemical characterization utilizing scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) confirmed successful chelation, revealing significant microstructural reorganization and enhanced thermal stability compared to native peptides. Functional validation via in vitro Caco-2 cell models and in vivo calcium-deficient mouse models demonstrated that RPP-Ca significantly promotes intestinal calcium absorption and osteogenesis. Mechanistically, these effects were mediated through the activation of the TRPV6-Calbindin9k signaling axis. These findings underscore the potential of industrial rice protein peptides as an effective and bioavailable calcium fortification ingredient, providing a theoretical basis for the high-value utilization of rice byproducts in functional foods.

]]> From Synthesis Optimization to Chelation Mechanism: A Rice Protein Peptide–Calcium Complex Enhances Intestinal Calcium Absorption and Bone Formation via the TRPV6-Calbindin9k Axis Yue Tian Wenting Yang Yangzheng He Xin Bi Yong Sun doi: 10.3390/foods15142490 Foods 2026-07-14 Foods 2026-07-14 15 14 Article 2490 10.3390/foods15142490 https://www.mdpi.com/2304-8158/15/14/2490 Foods, Vol. 15, Pages 2488: NIR-Based Adulteration Screening of Rubus chingii Hu: A Two-Dimensional Correlation Spectroscopy-Guided Chemometric Strategy with Model-Dependent Variable Selection https://www.mdpi.com/2304-8158/15/14/2488 Economically motivated adulteration (EMA) of high-value geographical indication (GI) food ingredients poses serious risks to consumer trust and food safety. Rubus chingii Hu (RcH), a GI-designated edible-medicinal fruit originating from Dexing, is susceptible to adulteration with cheaper non-GI sources. This study developed a rapid, non-destructive near-infrared (NIR) spectroscopy approach combined with chemometric modeling for adulteration identification and ratio prediction of GI RcH. Two-dimensional correlation spectroscopy (2D-COS) using adulteration ratio as an external perturbation identified the 4200–6000 cm−1 region as the most sensitive spectral window, mainly reflecting changes in proteins, lipids, and carbohydrates. Using this 2D-COS-guided interval, we systematically compared four discriminant models (PLS-DA, SVM-DA, RF-DA, BPNN-DA) under ten preprocessing strategies. SNV + Smo-BPNN-DA achieved 100% test accuracy, while 1st D-RF-DA also showed excellent generalization (Ates = 99.67%). For adulteration ratio prediction, wavenumber selection (CARS, IWOA) significantly improved Raw-SVR performance (R2 from 59.8% to 78.6%) but provided no benefit—and sometimes degraded accuracy—for PLS, RF, and BPNN models, revealing a model-dependent effect rarely reported in food adulteration studies. The optimal regression model was SNV-BPNN-R (R2 = 96.96%); for computationally constrained scenarios, CARS + IWOA-2nd D-RF-R is recommended (R2 ≈ 95.93% with only 20–40 variables). Our findings provide a practical, physically interpretable, and transferable strategy for rapid EMA screening of powder-based GI food products, supporting on-site or online food authenticity control. 2026-07-14 Foods, Vol. 15, Pages 2488: NIR-Based Adulteration Screening of Rubus chingii Hu: A Two-Dimensional Correlation Spectroscopy-Guided Chemometric Strategy with Model-Dependent Variable Selection

Foods doi: 10.3390/foods15142488

Authors: Yu Wang Yuting Wang Yi Chen

Economically motivated adulteration (EMA) of high-value geographical indication (GI) food ingredients poses serious risks to consumer trust and food safety. Rubus chingii Hu (RcH), a GI-designated edible-medicinal fruit originating from Dexing, is susceptible to adulteration with cheaper non-GI sources. This study developed a rapid, non-destructive near-infrared (NIR) spectroscopy approach combined with chemometric modeling for adulteration identification and ratio prediction of GI RcH. Two-dimensional correlation spectroscopy (2D-COS) using adulteration ratio as an external perturbation identified the 4200–6000 cm−1 region as the most sensitive spectral window, mainly reflecting changes in proteins, lipids, and carbohydrates. Using this 2D-COS-guided interval, we systematically compared four discriminant models (PLS-DA, SVM-DA, RF-DA, BPNN-DA) under ten preprocessing strategies. SNV + Smo-BPNN-DA achieved 100% test accuracy, while 1st D-RF-DA also showed excellent generalization (Ates = 99.67%). For adulteration ratio prediction, wavenumber selection (CARS, IWOA) significantly improved Raw-SVR performance (R2 from 59.8% to 78.6%) but provided no benefit—and sometimes degraded accuracy—for PLS, RF, and BPNN models, revealing a model-dependent effect rarely reported in food adulteration studies. The optimal regression model was SNV-BPNN-R (R2 = 96.96%); for computationally constrained scenarios, CARS + IWOA-2nd D-RF-R is recommended (R2 ≈ 95.93% with only 20–40 variables). Our findings provide a practical, physically interpretable, and transferable strategy for rapid EMA screening of powder-based GI food products, supporting on-site or online food authenticity control.

]]> NIR-Based Adulteration Screening of Rubus chingii Hu: A Two-Dimensional Correlation Spectroscopy-Guided Chemometric Strategy with Model-Dependent Variable Selection Yu Wang Yuting Wang Yi Chen doi: 10.3390/foods15142488 Foods 2026-07-14 Foods 2026-07-14 15 14 Article 2488 10.3390/foods15142488 https://www.mdpi.com/2304-8158/15/14/2488 Foods, Vol. 15, Pages 2489: Consumer Acceptability and Community Perceptions of Indigenous Crop-Enriched Stiff Pap in Rural KwaZulu-Natal, South Africa: Implications for Sustainable Food System Transformation https://www.mdpi.com/2304-8158/15/14/2489 Indigenous crops are well adapted to marginal conditions and rich in nutrients, making them promising contributors to food and nutrition security in rural South African communities. This study evaluated the consumer acceptability and community perceptions of stiff pap composite dishes incorporating pumpkin leaves, Cucurbita pumpkin, and cream-fleshed sweet potato (CFSP) among 60 rural participants. Employing a cross-sectional design, sensory testing using a nine-point hedonic scale and focus group discussions (FGDs) were conducted across the uMkhanyakude and King Cetshwayo District Municipalities in KwaZulu-Natal, South Africa. All three composite dishes were well-liked overall. The CFSP-based dish achieved the highest overall acceptability (7.68) and was the most preferred (40%; n = 24), while the pumpkin-based dish was the least preferred (38%; n = 23). Significant differences in taste and color were observed across dishes (p < 0.05). Focus groups highlighted that familiarity, flavor balance, preparation methods, and cultural norms shaped willingness to adopt these dishes, with novel combinations eliciting both curiosity and hesitation. Cultural norms, family preferences, and the traditional significance of stiff pap shape acceptance pathways. The findings suggest that integrating indigenous crops into culturally familiar staples can promote dietary diversification and support smallholder farming systems, with culturally sensitive culinary guidance serving as the key enabler for broader adoption. These findings imply that embedding indigenous crops within culturally central staples offers a practical, consumer-driven entry point for sustainable food system transformation, simultaneously advancing dietary diversity, smallholder livelihoods, and the resilience of rural food systems. 2026-07-14 Foods, Vol. 15, Pages 2489: Consumer Acceptability and Community Perceptions of Indigenous Crop-Enriched Stiff Pap in Rural KwaZulu-Natal, South Africa: Implications for Sustainable Food System Transformation

Foods doi: 10.3390/foods15142489

Authors: Sesethu Samuel Ntlanga Lelethu Mdoda Denver Naidoo Laurencia Govender

Indigenous crops are well adapted to marginal conditions and rich in nutrients, making them promising contributors to food and nutrition security in rural South African communities. This study evaluated the consumer acceptability and community perceptions of stiff pap composite dishes incorporating pumpkin leaves, Cucurbita pumpkin, and cream-fleshed sweet potato (CFSP) among 60 rural participants. Employing a cross-sectional design, sensory testing using a nine-point hedonic scale and focus group discussions (FGDs) were conducted across the uMkhanyakude and King Cetshwayo District Municipalities in KwaZulu-Natal, South Africa. All three composite dishes were well-liked overall. The CFSP-based dish achieved the highest overall acceptability (7.68) and was the most preferred (40%; n = 24), while the pumpkin-based dish was the least preferred (38%; n = 23). Significant differences in taste and color were observed across dishes (p < 0.05). Focus groups highlighted that familiarity, flavor balance, preparation methods, and cultural norms shaped willingness to adopt these dishes, with novel combinations eliciting both curiosity and hesitation. Cultural norms, family preferences, and the traditional significance of stiff pap shape acceptance pathways. The findings suggest that integrating indigenous crops into culturally familiar staples can promote dietary diversification and support smallholder farming systems, with culturally sensitive culinary guidance serving as the key enabler for broader adoption. These findings imply that embedding indigenous crops within culturally central staples offers a practical, consumer-driven entry point for sustainable food system transformation, simultaneously advancing dietary diversity, smallholder livelihoods, and the resilience of rural food systems.

]]> Consumer Acceptability and Community Perceptions of Indigenous Crop-Enriched Stiff Pap in Rural KwaZulu-Natal, South Africa: Implications for Sustainable Food System Transformation Sesethu Samuel Ntlanga Lelethu Mdoda Denver Naidoo Laurencia Govender doi: 10.3390/foods15142489 Foods 2026-07-14 Foods 2026-07-14 15 14 Article 2489 10.3390/foods15142489 https://www.mdpi.com/2304-8158/15/14/2489 Foods, Vol. 15, Pages 2487: Progressive Changes in Household Food Safety Handling Knowledge and Behaviors Associated with a Continuous Tracing Intervention Among Rural Residents in China https://www.mdpi.com/2304-8158/15/14/2487 Household food safety refers to consumer practices that reduce microbial contamination, cross-contamination, temperature abuse, and foodborne disease risks during food storage, preparation, cooking, and leftover handling. Rural households may be particularly vulnerable because of limited access to standardized food safety education and the persistence of experience-based practices. This study examined progressive changes in household food safety handling knowledge and behaviors associated with cumulative exposure to a continuous tracing intervention among rural residents in China. A two-month quasi-experimental repeated-measures study without a non-intervention control group was conducted in rural households in Liaoning, Jilin, and Heilongjiang provinces. A total of 139 households completed all intervention activities and four assessment waves, yielding 556 valid questionnaires. The intervention consisted of 10 rounds of paper-based and video-based materials targeting food safety knowledge, risk awareness, and self-efficacy. Outcomes were measured at baseline, after four intervention rounds, after eight rounds, and after ten rounds. Food safety behavior scores increased from 9.76 at baseline to 11.66, 13.33, and 14.72 after successive intervention stages. Knowledge scores increased from 13.71 to 17.35, 19.34, and 21.43, respectively. Pairwise comparisons showed significant differences between all assessment waves for both outcomes. Analyses accounting for the repeated-measures structure showed a positive association between food safety knowledge and self-reported handling behavior. Both online and offline delivery channels were associated with improvements in knowledge and behavior, while between-channel differences did not appear to be the primary driver of the observed changes. However, causal interpretation should be cautious because the study lacked a non-intervention control group, and testing effects, maturation, seasonal influences, and social desirability cannot be ruled out. 2026-07-14 Foods, Vol. 15, Pages 2487: Progressive Changes in Household Food Safety Handling Knowledge and Behaviors Associated with a Continuous Tracing Intervention Among Rural Residents in China

Foods doi: 10.3390/foods15142487

Authors: Zaidi Guo Li Bai

Household food safety refers to consumer practices that reduce microbial contamination, cross-contamination, temperature abuse, and foodborne disease risks during food storage, preparation, cooking, and leftover handling. Rural households may be particularly vulnerable because of limited access to standardized food safety education and the persistence of experience-based practices. This study examined progressive changes in household food safety handling knowledge and behaviors associated with cumulative exposure to a continuous tracing intervention among rural residents in China. A two-month quasi-experimental repeated-measures study without a non-intervention control group was conducted in rural households in Liaoning, Jilin, and Heilongjiang provinces. A total of 139 households completed all intervention activities and four assessment waves, yielding 556 valid questionnaires. The intervention consisted of 10 rounds of paper-based and video-based materials targeting food safety knowledge, risk awareness, and self-efficacy. Outcomes were measured at baseline, after four intervention rounds, after eight rounds, and after ten rounds. Food safety behavior scores increased from 9.76 at baseline to 11.66, 13.33, and 14.72 after successive intervention stages. Knowledge scores increased from 13.71 to 17.35, 19.34, and 21.43, respectively. Pairwise comparisons showed significant differences between all assessment waves for both outcomes. Analyses accounting for the repeated-measures structure showed a positive association between food safety knowledge and self-reported handling behavior. Both online and offline delivery channels were associated with improvements in knowledge and behavior, while between-channel differences did not appear to be the primary driver of the observed changes. However, causal interpretation should be cautious because the study lacked a non-intervention control group, and testing effects, maturation, seasonal influences, and social desirability cannot be ruled out.

]]> Progressive Changes in Household Food Safety Handling Knowledge and Behaviors Associated with a Continuous Tracing Intervention Among Rural Residents in China Zaidi Guo Li Bai doi: 10.3390/foods15142487 Foods 2026-07-14 Foods 2026-07-14 15 14 Article 2487 10.3390/foods15142487 https://www.mdpi.com/2304-8158/15/14/2487 Foods, Vol. 15, Pages 2486: Physicochemical, Bioactive and Technofunctional Properties of Instant Black Mashua Flour Processed by Extrusion and Drum Drying https://www.mdpi.com/2304-8158/15/14/2486 Black mashua (Tropaeolum tuberosum), also known as purple mashua, is an Andean plant with high nutritional and medicinal value. It has traditionally been used to treat prostate conditions. This study examined how the agroecological origin (Puno and Junín) and processing methods (extrusion and drum drying) affected the physicochemical, bioactive, and technofunctional properties of instant black mashua flour. Both factors were found to significantly influence the content of bioactive compounds and technofunctional behaviour of the flour. Although extrusion increased the content of total phenols, flavonoids, carotenoids, and total glucosinolates, it decreased the levels of vitamin C and anthocyanins, likely due to their thermal sensitivity. From a technological perspective, extrusion also resulted in higher bulk density, water absorption capacity, and swelling power. In contrast, drum drying produced higher water solubility and gelatinisation index values. Samples from Puno generally exhibited higher glucosinolate contents than those from Junín, while extrusion proved more effective in enhancing glucosinolate retention and improving functional properties. These findings suggest that the processing method should be chosen based on the specific bioactive compounds and technological functionalities that are prioritised in each agroecological zone. 2026-07-14 Foods, Vol. 15, Pages 2486: Physicochemical, Bioactive and Technofunctional Properties of Instant Black Mashua Flour Processed by Extrusion and Drum Drying

Foods doi: 10.3390/foods15142486

Authors: Alejandro Coloma Edith Galindo-Quispe Edgar Gallegos Rojas Herbert Callo Cynthia Castillo Santos Maria Mamani-Mamani Justo Gallegos Rojas Arturo Zaira-Churata Jorge Apaza-Cruz Nancy Curasi Rafael Cristina Valencia-Sullca Ulises Alvarado

Black mashua (Tropaeolum tuberosum), also known as purple mashua, is an Andean plant with high nutritional and medicinal value. It has traditionally been used to treat prostate conditions. This study examined how the agroecological origin (Puno and Junín) and processing methods (extrusion and drum drying) affected the physicochemical, bioactive, and technofunctional properties of instant black mashua flour. Both factors were found to significantly influence the content of bioactive compounds and technofunctional behaviour of the flour. Although extrusion increased the content of total phenols, flavonoids, carotenoids, and total glucosinolates, it decreased the levels of vitamin C and anthocyanins, likely due to their thermal sensitivity. From a technological perspective, extrusion also resulted in higher bulk density, water absorption capacity, and swelling power. In contrast, drum drying produced higher water solubility and gelatinisation index values. Samples from Puno generally exhibited higher glucosinolate contents than those from Junín, while extrusion proved more effective in enhancing glucosinolate retention and improving functional properties. These findings suggest that the processing method should be chosen based on the specific bioactive compounds and technological functionalities that are prioritised in each agroecological zone.

]]> Physicochemical, Bioactive and Technofunctional Properties of Instant Black Mashua Flour Processed by Extrusion and Drum Drying Alejandro Coloma Edith Galindo-Quispe Edgar Gallegos Rojas Herbert Callo Cynthia Castillo Santos Maria Mamani-Mamani Justo Gallegos Rojas Arturo Zaira-Churata Jorge Apaza-Cruz Nancy Curasi Rafael Cristina Valencia-Sullca Ulises Alvarado doi: 10.3390/foods15142486 Foods 2026-07-14 Foods 2026-07-14 15 14 Article 2486 10.3390/foods15142486 https://www.mdpi.com/2304-8158/15/14/2486 Foods, Vol. 15, Pages 2485: Correction: Zhong et al. Genetic Algorithm-Driven Optimization of Mixed-Strain Fermentation for Improving the Physicochemical, Antioxidant, and Sensory Properties of Wampee (Clausena lansium (Lour.) Skeels) Juice. Foods 2025, 14, 4001 https://www.mdpi.com/2304-8158/15/14/2485 In the original publication [...] 2026-07-14 Foods, Vol. 15, Pages 2485: Correction: Zhong et al. Genetic Algorithm-Driven Optimization of Mixed-Strain Fermentation for Improving the Physicochemical, Antioxidant, and Sensory Properties of Wampee (Clausena lansium (Lour.) Skeels) Juice. Foods 2025, 14, 4001

Foods doi: 10.3390/foods15142485

Authors: Xianquan Zhong Lin Zhang Rong Liu Hua Chen Zhiheng Zhao Xiaonuo Li Kun Cai Weimin Zhang Xiaoping Hu Xue Lin

In the original publication [...]

]]> Correction: Zhong et al. Genetic Algorithm-Driven Optimization of Mixed-Strain Fermentation for Improving the Physicochemical, Antioxidant, and Sensory Properties of Wampee (Clausena lansium (Lour.) Skeels) Juice. Foods 2025, 14, 4001 Xianquan Zhong Lin Zhang Rong Liu Hua Chen Zhiheng Zhao Xiaonuo Li Kun Cai Weimin Zhang Xiaoping Hu Xue Lin doi: 10.3390/foods15142485 Foods 2026-07-14 Foods 2026-07-14 15 14 Correction 2485 10.3390/foods15142485 https://www.mdpi.com/2304-8158/15/14/2485 Foods, Vol. 15, Pages 2484: Diversity, Community, and Function of Lactic Acid Bacteria in the Brewing of Strong-Flavor Baijiu: A Review https://www.mdpi.com/2304-8158/15/14/2484 Lactic acid bacteria (LAB) are the core functional microbes in strong-flavor Baijiu brewing. Through lactate metabolism, they maintain the ecological balance of the fermentation pit, regulate the synthesis of organic acids and esters, and thus critically influence flavor compound formation and quality stability. Current research focuses on screening functional LAB strains and analyzing fermentation mechanisms and metabolic networks, yet challenges remain regarding complex species lineage, unclear ecological interaction mechanisms, and difficulties in dynamic regulation. This review summarizes LAB diversity in the brewing system, their metabolites and regulation, community interaction networks, niche advantages, and diversified applications. Specifically, it investigates LAB species in distinct ecological niches such as fermented grains (Jiupei), pit mud, and Daqu; clarifies metabolic pathways and products and their associations with flavor substances; and evaluates dynamic changes in LAB during brewing and interactive mechanisms with other fermentative microorganisms. In addition, the review presents findings on probiotic functions of LAB, their applications in food preservation, and their roles in environmental protection, and proposes future research directions. The aim is to provide novel insights for functional utilization of LAB in the brewing system and quality enhancement of Baijiu, as well as a reference for broader and diversified applications. 2026-07-14 Foods, Vol. 15, Pages 2484: Diversity, Community, and Function of Lactic Acid Bacteria in the Brewing of Strong-Flavor Baijiu: A Review

Foods doi: 10.3390/foods15142484

Authors: Liwei Wang Yanfei Xiong Ping Song Bo Deng Wenjun Nie Bin Lian

Lactic acid bacteria (LAB) are the core functional microbes in strong-flavor Baijiu brewing. Through lactate metabolism, they maintain the ecological balance of the fermentation pit, regulate the synthesis of organic acids and esters, and thus critically influence flavor compound formation and quality stability. Current research focuses on screening functional LAB strains and analyzing fermentation mechanisms and metabolic networks, yet challenges remain regarding complex species lineage, unclear ecological interaction mechanisms, and difficulties in dynamic regulation. This review summarizes LAB diversity in the brewing system, their metabolites and regulation, community interaction networks, niche advantages, and diversified applications. Specifically, it investigates LAB species in distinct ecological niches such as fermented grains (Jiupei), pit mud, and Daqu; clarifies metabolic pathways and products and their associations with flavor substances; and evaluates dynamic changes in LAB during brewing and interactive mechanisms with other fermentative microorganisms. In addition, the review presents findings on probiotic functions of LAB, their applications in food preservation, and their roles in environmental protection, and proposes future research directions. The aim is to provide novel insights for functional utilization of LAB in the brewing system and quality enhancement of Baijiu, as well as a reference for broader and diversified applications.

]]> Diversity, Community, and Function of Lactic Acid Bacteria in the Brewing of Strong-Flavor Baijiu: A Review Liwei Wang Yanfei Xiong Ping Song Bo Deng Wenjun Nie Bin Lian doi: 10.3390/foods15142484 Foods 2026-07-14 Foods 2026-07-14 15 14 Review 2484 10.3390/foods15142484 https://www.mdpi.com/2304-8158/15/14/2484 Foods, Vol. 15, Pages 2483: Biotechnological Modulation of Legumes via Fermentation: Impacts on Nutrient Bioaccessibility, Glycemic Index, and Antinutrients—A Scoping Review https://www.mdpi.com/2304-8158/15/14/2483 The global transition toward plant-based diets has driven the inclusion and legumes as primary sources of proteins and micronutrients. However, the raw whole seed hosts complex matrices of antinutritional factors and crystalline starch arrangements that limit proteolytic digestibility, chelate essential minerals, and induce accelerated postprandial glycemic responses. Conventional culinary and thermal treatments applied in isolation are frequently insufficient to disrupt the physicochemical matrix of the seeds, leaving critical gaps regarding how to sustainably optimize mineral bioaccessibility and convert water-soluble starches into stable slowly digestible fractions. This scoping review synthesizes analytical evidence demonstrating that targeted fermentative bioprocessing acts as a microstructural modulator. However, these biochemical outcomes are not unidirectional; the expansion of nutritional value is strictly governed by a complex interplay of substrate properties, process moisture, pH adjustments, and thermal pretreatments in plant defense frameworks and spatially reorganizing starch polymers. Microbial organic acid production and the mechanical penetration of fungal hyphae promote a 90–100% degradation and elimination of phytates and condensed tannins, eliminating non-digestible galacto-oligosaccharides and inactivating trypsin inhibitors. These mechanisms optimize phytate-to-mineral molar ratios, doubling the bioaccessibility of iron, zinc, and calcium in the digestive aqueous phases, while microbial beta-glucosidase expression bioconverts conjugated glycosides into free aglycones with high antioxidant activity. Simultaneously, the induction of molecular retrogradation drives continuous increases in the resistant starch fraction, inducing significant reductions in the hydrolysis index and lowering the predictive glycemic index to low thresholds. These findings consolidate controlled fermentation as a viable biotechnological intervention, providing structural guidelines for the rational design of functional foods, biofortified baked goods, and vegan beverages with high digestive tolerance. 2026-07-13 Foods, Vol. 15, Pages 2483: Biotechnological Modulation of Legumes via Fermentation: Impacts on Nutrient Bioaccessibility, Glycemic Index, and Antinutrients—A Scoping Review

Foods doi: 10.3390/foods15142483

Authors: Carolina Noma Carlos Henrique Pagno Julio Cesar Colivet Briceno Priscila Zaczuk Bassinello Juliana Aparecida Correia Bento

The global transition toward plant-based diets has driven the inclusion and legumes as primary sources of proteins and micronutrients. However, the raw whole seed hosts complex matrices of antinutritional factors and crystalline starch arrangements that limit proteolytic digestibility, chelate essential minerals, and induce accelerated postprandial glycemic responses. Conventional culinary and thermal treatments applied in isolation are frequently insufficient to disrupt the physicochemical matrix of the seeds, leaving critical gaps regarding how to sustainably optimize mineral bioaccessibility and convert water-soluble starches into stable slowly digestible fractions. This scoping review synthesizes analytical evidence demonstrating that targeted fermentative bioprocessing acts as a microstructural modulator. However, these biochemical outcomes are not unidirectional; the expansion of nutritional value is strictly governed by a complex interplay of substrate properties, process moisture, pH adjustments, and thermal pretreatments in plant defense frameworks and spatially reorganizing starch polymers. Microbial organic acid production and the mechanical penetration of fungal hyphae promote a 90–100% degradation and elimination of phytates and condensed tannins, eliminating non-digestible galacto-oligosaccharides and inactivating trypsin inhibitors. These mechanisms optimize phytate-to-mineral molar ratios, doubling the bioaccessibility of iron, zinc, and calcium in the digestive aqueous phases, while microbial beta-glucosidase expression bioconverts conjugated glycosides into free aglycones with high antioxidant activity. Simultaneously, the induction of molecular retrogradation drives continuous increases in the resistant starch fraction, inducing significant reductions in the hydrolysis index and lowering the predictive glycemic index to low thresholds. These findings consolidate controlled fermentation as a viable biotechnological intervention, providing structural guidelines for the rational design of functional foods, biofortified baked goods, and vegan beverages with high digestive tolerance.

]]> Biotechnological Modulation of Legumes via Fermentation: Impacts on Nutrient Bioaccessibility, Glycemic Index, and Antinutrients—A Scoping Review Carolina Noma Carlos Henrique Pagno Julio Cesar Colivet Briceno Priscila Zaczuk Bassinello Juliana Aparecida Correia Bento doi: 10.3390/foods15142483 Foods 2026-07-13 Foods 2026-07-13 15 14 Review 2483 10.3390/foods15142483 https://www.mdpi.com/2304-8158/15/14/2483 Foods, Vol. 15, Pages 2482: Dual-Polysaccharide Reinforced Pickering Emulsion Gels for Tailoring Microstructure and Enhancing 3D Printing Performance https://www.mdpi.com/2304-8158/15/14/2482 Three-dimensional (3D) food printing enables personalized fabrication but requires materials with suitable printing properties. This study developed high internal phase Pickering emulsions (HIPPEs) stabilized by co-assembled whey protein isolate (WPI) with κ-carrageenan (κ-CA) in a binary system and with both κ-CA and curdlan gum (CG) in a ternary system. The aim was to clarify the distinct roles of anionic and neutral polysaccharides in regulating emulsion printability. Incorporation of 1.2% κ-CA and 1.6% CG optimized the three-phase contact angles of the binary and ternary particles to 78.84 ± 0.87° and 86.22 ± 0.74°, respectively. The ternary system exhibited significantly greater oil-phase wettability (p < 0.05). Rheological and textural analyses showed that κ-CA concentration primarily governed yield stress and self-supporting capacity in the ternary system, with an optimum at 1.2%. In contrast, CG incorporation was essential for improving thixotropic recovery and printing accuracy, with an optimum at 1.6%. The optimized ternary HIPPEs exhibited excellent 3D printing accuracy with a food-grade oil phase and surpassed the binary system in structural integrity and shape fidelity. These findings clarify the distinct yet complementary roles of anionic and neutral polysaccharides in modulating HIPPEs printability and provide a rational material-design strategy for developing high-performance food 3D-printing system. 2026-07-13 Foods, Vol. 15, Pages 2482: Dual-Polysaccharide Reinforced Pickering Emulsion Gels for Tailoring Microstructure and Enhancing 3D Printing Performance

Foods doi: 10.3390/foods15142482

Authors: Haoyu Zhou Xingui Song Zefan Zhang Henghao Li Wei Yang

Three-dimensional (3D) food printing enables personalized fabrication but requires materials with suitable printing properties. This study developed high internal phase Pickering emulsions (HIPPEs) stabilized by co-assembled whey protein isolate (WPI) with κ-carrageenan (κ-CA) in a binary system and with both κ-CA and curdlan gum (CG) in a ternary system. The aim was to clarify the distinct roles of anionic and neutral polysaccharides in regulating emulsion printability. Incorporation of 1.2% κ-CA and 1.6% CG optimized the three-phase contact angles of the binary and ternary particles to 78.84 ± 0.87° and 86.22 ± 0.74°, respectively. The ternary system exhibited significantly greater oil-phase wettability (p < 0.05). Rheological and textural analyses showed that κ-CA concentration primarily governed yield stress and self-supporting capacity in the ternary system, with an optimum at 1.2%. In contrast, CG incorporation was essential for improving thixotropic recovery and printing accuracy, with an optimum at 1.6%. The optimized ternary HIPPEs exhibited excellent 3D printing accuracy with a food-grade oil phase and surpassed the binary system in structural integrity and shape fidelity. These findings clarify the distinct yet complementary roles of anionic and neutral polysaccharides in modulating HIPPEs printability and provide a rational material-design strategy for developing high-performance food 3D-printing system.

]]> Dual-Polysaccharide Reinforced Pickering Emulsion Gels for Tailoring Microstructure and Enhancing 3D Printing Performance Haoyu Zhou Xingui Song Zefan Zhang Henghao Li Wei Yang doi: 10.3390/foods15142482 Foods 2026-07-13 Foods 2026-07-13 15 14 Article 2482 10.3390/foods15142482 https://www.mdpi.com/2304-8158/15/14/2482 Foods, Vol. 15, Pages 2481: How Online Food Delivery Services Are Reshaping the Urban Food Environment: Evidence from Hangzhou, China https://www.mdpi.com/2304-8158/15/14/2481 The rapid expansion of Online Food Delivery Services (OFDS) is associated with changes in urban food environments long structured by the central place hierarchy. Does OFDS narrow the spatial inequalities embedded in traditional food access, or reproduce them in a new form? To address the limited multi-dimensional evidence on this question, this study develops an integrated online–offline framework comparing the walkable food environment (W-FE) and the OFDS food environment (OFDS-FE) across three dimensions: accessibility, availability, and affordability. Taking Hangzhou, China as a case, we match multi-source restaurant data via the Hungarian algorithm, model OFDS service ranges with a three-stage Gaussian distance-decay function, and assess spatial equity using the Gini coefficient. Results show that the OFDS-FE is associated with extended potential accessibility beyond walkable catchments and with higher relative affordability of mid- and high-end dining options. At the citywide scale, inequality indicators are lower in the OFDS-FE than in the W-FE, yet disparities persist and, in some suburban areas, widen. All findings are based on modeled, supply-side potential access derived from a single-platform (Meituan), single-month (December 2024) cross-section, rather than on observed consumer behavior. Rather than dissolving the central place hierarchy, OFDS extends the reach of established food centers, forming a broader “digital central service zone.” These findings inform the integration of digital delivery ranges into community life-circle planning. 2026-07-13 Foods, Vol. 15, Pages 2481: How Online Food Delivery Services Are Reshaping the Urban Food Environment: Evidence from Hangzhou, China

Foods doi: 10.3390/foods15142481

Authors: Li Chen Haoying Han Wanglin Yan Yang Yang

The rapid expansion of Online Food Delivery Services (OFDS) is associated with changes in urban food environments long structured by the central place hierarchy. Does OFDS narrow the spatial inequalities embedded in traditional food access, or reproduce them in a new form? To address the limited multi-dimensional evidence on this question, this study develops an integrated online–offline framework comparing the walkable food environment (W-FE) and the OFDS food environment (OFDS-FE) across three dimensions: accessibility, availability, and affordability. Taking Hangzhou, China as a case, we match multi-source restaurant data via the Hungarian algorithm, model OFDS service ranges with a three-stage Gaussian distance-decay function, and assess spatial equity using the Gini coefficient. Results show that the OFDS-FE is associated with extended potential accessibility beyond walkable catchments and with higher relative affordability of mid- and high-end dining options. At the citywide scale, inequality indicators are lower in the OFDS-FE than in the W-FE, yet disparities persist and, in some suburban areas, widen. All findings are based on modeled, supply-side potential access derived from a single-platform (Meituan), single-month (December 2024) cross-section, rather than on observed consumer behavior. Rather than dissolving the central place hierarchy, OFDS extends the reach of established food centers, forming a broader “digital central service zone.” These findings inform the integration of digital delivery ranges into community life-circle planning.

]]> How Online Food Delivery Services Are Reshaping the Urban Food Environment: Evidence from Hangzhou, China Li Chen Haoying Han Wanglin Yan Yang Yang doi: 10.3390/foods15142481 Foods 2026-07-13 Foods 2026-07-13 15 14 Article 2481 10.3390/foods15142481 https://www.mdpi.com/2304-8158/15/14/2481 Foods, Vol. 15, Pages 2480: Marine Collagen Peptide Fraction from Lutjanus erythropterus Scales: A Multifunctional Bioactive for Intestinal Barrier Protection and Redox Modulation in Ulcerative Colitis https://www.mdpi.com/2304-8158/15/14/2480 Low-molecular-weight collagen peptides from food processing byproducts offer a sustainable approach to mitigating intestinal inflammation, yet their mechanistic roles remain incompletely understood. We evaluated red fish scale collagen peptides-I (LSCP-I), a <3 kDa collagen peptide fraction derived from Lutjanus erythropterus scales, in cellular and murine models of colitis. In Caco-2 cells subjected to macrophage-mediated inflammatory injury, LSCP-I (50 µg/mL) increased proliferation by 35%, enhanced migration by 40%, preserved barrier integrity, reduced reactive oxygen species (ROS) by 45%, decreased lipid peroxidation by 30%, and restored glutathione (GSH) and superoxide dismutase (SOD) activity. In mice with dextran sulfate sodium (DSS)-induced colitis, oral administration of LSCP-I at 200, 400 and 800 mg/kg/day attenuated weight loss and diarrhea, lowered intestinal permeability by 38%, enhanced colon histology, and restored the balance between pro- and anti-inflammatory cytokines. Mechanistically, LSCP-I activated the Nrf2 antioxidant pathway and partially restored gut microbiota composition. These results demonstrate that LSCP-I reinforces intestinal barrier function, restores redox homeostasis, and modulates host–microbiota interactions, establishing its potential as a functional food ingredient for the prevention and management of inflammatory bowel disease. 2026-07-13 Foods, Vol. 15, Pages 2480: Marine Collagen Peptide Fraction from Lutjanus erythropterus Scales: A Multifunctional Bioactive for Intestinal Barrier Protection and Redox Modulation in Ulcerative Colitis

Foods doi: 10.3390/foods15142480

Authors: Qi Deng Muhammad Kashif Imtiaz Jiabao Huang Ali Imran Mei Qiu Zhijiia Fang Rui-Bo Jia

Low-molecular-weight collagen peptides from food processing byproducts offer a sustainable approach to mitigating intestinal inflammation, yet their mechanistic roles remain incompletely understood. We evaluated red fish scale collagen peptides-I (LSCP-I), a <3 kDa collagen peptide fraction derived from Lutjanus erythropterus scales, in cellular and murine models of colitis. In Caco-2 cells subjected to macrophage-mediated inflammatory injury, LSCP-I (50 µg/mL) increased proliferation by 35%, enhanced migration by 40%, preserved barrier integrity, reduced reactive oxygen species (ROS) by 45%, decreased lipid peroxidation by 30%, and restored glutathione (GSH) and superoxide dismutase (SOD) activity. In mice with dextran sulfate sodium (DSS)-induced colitis, oral administration of LSCP-I at 200, 400 and 800 mg/kg/day attenuated weight loss and diarrhea, lowered intestinal permeability by 38%, enhanced colon histology, and restored the balance between pro- and anti-inflammatory cytokines. Mechanistically, LSCP-I activated the Nrf2 antioxidant pathway and partially restored gut microbiota composition. These results demonstrate that LSCP-I reinforces intestinal barrier function, restores redox homeostasis, and modulates host–microbiota interactions, establishing its potential as a functional food ingredient for the prevention and management of inflammatory bowel disease.

]]> Marine Collagen Peptide Fraction from Lutjanus erythropterus Scales: A Multifunctional Bioactive for Intestinal Barrier Protection and Redox Modulation in Ulcerative Colitis Qi Deng Muhammad Kashif Imtiaz Jiabao Huang Ali Imran Mei Qiu Zhijiia Fang Rui-Bo Jia doi: 10.3390/foods15142480 Foods 2026-07-13 Foods 2026-07-13 15 14 Article 2480 10.3390/foods15142480 https://www.mdpi.com/2304-8158/15/14/2480 Foods, Vol. 15, Pages 2479: Occurrence and Characterization of Microplastics in Gilthead Seabream (Sparus aurata) Reared in the Sardinian Coastal Environments, Italy: Implications for Consumer Exposure https://www.mdpi.com/2304-8158/15/14/2479 The objective of the present study was the determination of microplastics in Gilthead Seabream (Sparus aurata) reared in Italy and the assessment of consumer exposure. A total of sixty specimens were collected from four aquaculture facilities (A–D) located along the Sardinian coastal environment (Italy) and selected according to the principles of the risk assessment. From each Gilthead Seabream specimen, samples of gastro-intestinal tract (GI) and muscle (M) were obtained and digested using KOH 10% (1:10). The isolated microplastics were examined under the Stereomicroscope and characterized by Fourier transform infrared microscopy (μ-FTIR). Microplastics were identified in 25% of the samples. Positive fish showed plastic polymers in GI (22% and M (8%) respectively. The contamination was very limited, with a mean abundance of microplastics of 0.3 ± 0.56 and 1.2 ± 0.41 per fish and positive fish, respectively. Polypropylene, mainly blue, red and green in color, was the most detected polymer (72%). Consumers are exposed to plastic polymers via fish consumption, but so far, the implications for consumer exposure have not yet been quantified and are still being studied. The results of the present study represent the first contribution to the assessment of consumer exposure associated with the consumption of Gilthead Seabream (Sparus aurata) reared in Sardinian coastal environments, Italy. 2026-07-13 Foods, Vol. 15, Pages 2479: Occurrence and Characterization of Microplastics in Gilthead Seabream (Sparus aurata) Reared in the Sardinian Coastal Environments, Italy: Implications for Consumer Exposure

Foods doi: 10.3390/foods15142479

Authors: Rita Melillo Roberto Lonis Giuseppa Lorenzoni Gabriella Piras Nicola Cogoni Simona Cau Sara Salza Tiziana Tedde Riccardo Bazzardi Monica Molotzu Giuseppe Esposito Bruna Vodret Domenico Meloni Sebastiano Virgilio

The objective of the present study was the determination of microplastics in Gilthead Seabream (Sparus aurata) reared in Italy and the assessment of consumer exposure. A total of sixty specimens were collected from four aquaculture facilities (A–D) located along the Sardinian coastal environment (Italy) and selected according to the principles of the risk assessment. From each Gilthead Seabream specimen, samples of gastro-intestinal tract (GI) and muscle (M) were obtained and digested using KOH 10% (1:10). The isolated microplastics were examined under the Stereomicroscope and characterized by Fourier transform infrared microscopy (μ-FTIR). Microplastics were identified in 25% of the samples. Positive fish showed plastic polymers in GI (22% and M (8%) respectively. The contamination was very limited, with a mean abundance of microplastics of 0.3 ± 0.56 and 1.2 ± 0.41 per fish and positive fish, respectively. Polypropylene, mainly blue, red and green in color, was the most detected polymer (72%). Consumers are exposed to plastic polymers via fish consumption, but so far, the implications for consumer exposure have not yet been quantified and are still being studied. The results of the present study represent the first contribution to the assessment of consumer exposure associated with the consumption of Gilthead Seabream (Sparus aurata) reared in Sardinian coastal environments, Italy.

]]> Occurrence and Characterization of Microplastics in Gilthead Seabream (Sparus aurata) Reared in the Sardinian Coastal Environments, Italy: Implications for Consumer Exposure Rita Melillo Roberto Lonis Giuseppa Lorenzoni Gabriella Piras Nicola Cogoni Simona Cau Sara Salza Tiziana Tedde Riccardo Bazzardi Monica Molotzu Giuseppe Esposito Bruna Vodret Domenico Meloni Sebastiano Virgilio doi: 10.3390/foods15142479 Foods 2026-07-13 Foods 2026-07-13 15 14 Article 2479 10.3390/foods15142479 https://www.mdpi.com/2304-8158/15/14/2479 Foods, Vol. 15, Pages 2478: Drying-Induced Structural and Oxidative Transformations in Sustainable Proteins: Impact on Physicochemical Properties and Flavor-Binding Functionality https://www.mdpi.com/2304-8158/15/14/2478 The rapid global transition toward sustainable food systems has intensified interest in alternative protein ingredients derived from both terrestrial plants and blue foods. However, a critical bottleneck in the commercialization of these proteins is the stabilization of flavor profiles during dehydration. Drying technologies ranging from conventional hot-air and heat pump drying to microwave and vacuum freeze-drying inevitably induce structural reorganization and oxidative modifications. These transformations fundamentally modulate how volatile flavor compounds are bound, retained, and released within the food matrix. This review proposes a comprehensive structure–process–function framework that mechanistically connects intrinsic protein architectures, drying-induced denaturation, and flavor-binding behavior. The review first contrasts globular plant proteins (e.g., soy, pea, and emerging tropical crops) with fibrous marine myofibrillar and collagenous proteins, emphasizing their distinct hierarchies, amino acid compositions, and oxidative vulnerabilities. It then critically evaluates how varying drying modalities drive protein unfolding, aggregation, and carbonylation, and how these transformations alter binding pocket accessibility, surface hydrophobicity, and lipid–protein–flavor crosstalk. Furthermore, it highlights the emerging role of hybrid plant–marine protein matrices as a strategy to optimize techno-functionality. By integrating structural biophysics with computational approaches such as molecular docking and structure-based modeling, this review provides a predictive conceptual map for designing flavor–protein interactions under specific dehydration histories. Ultimately, the proposed framework offers practical design principles for selecting protein sources and tailoring drying strategies to produce high-quality, sensorially superior, and sustainable next-generation food products. 2026-07-13 Foods, Vol. 15, Pages 2478: Drying-Induced Structural and Oxidative Transformations in Sustainable Proteins: Impact on Physicochemical Properties and Flavor-Binding Functionality

Foods doi: 10.3390/foods15142478

Authors: Yoon Hlaine Barani Passakorn Kingwascharapong Vikas Kumar Jiaqiang Huang Shusong Wu Saroat Rawdkuen

The rapid global transition toward sustainable food systems has intensified interest in alternative protein ingredients derived from both terrestrial plants and blue foods. However, a critical bottleneck in the commercialization of these proteins is the stabilization of flavor profiles during dehydration. Drying technologies ranging from conventional hot-air and heat pump drying to microwave and vacuum freeze-drying inevitably induce structural reorganization and oxidative modifications. These transformations fundamentally modulate how volatile flavor compounds are bound, retained, and released within the food matrix. This review proposes a comprehensive structure–process–function framework that mechanistically connects intrinsic protein architectures, drying-induced denaturation, and flavor-binding behavior. The review first contrasts globular plant proteins (e.g., soy, pea, and emerging tropical crops) with fibrous marine myofibrillar and collagenous proteins, emphasizing their distinct hierarchies, amino acid compositions, and oxidative vulnerabilities. It then critically evaluates how varying drying modalities drive protein unfolding, aggregation, and carbonylation, and how these transformations alter binding pocket accessibility, surface hydrophobicity, and lipid–protein–flavor crosstalk. Furthermore, it highlights the emerging role of hybrid plant–marine protein matrices as a strategy to optimize techno-functionality. By integrating structural biophysics with computational approaches such as molecular docking and structure-based modeling, this review provides a predictive conceptual map for designing flavor–protein interactions under specific dehydration histories. Ultimately, the proposed framework offers practical design principles for selecting protein sources and tailoring drying strategies to produce high-quality, sensorially superior, and sustainable next-generation food products.

]]> Drying-Induced Structural and Oxidative Transformations in Sustainable Proteins: Impact on Physicochemical Properties and Flavor-Binding Functionality Yoon Hlaine Barani Passakorn Kingwascharapong Vikas Kumar Jiaqiang Huang Shusong Wu Saroat Rawdkuen doi: 10.3390/foods15142478 Foods 2026-07-13 Foods 2026-07-13 15 14 Review 2478 10.3390/foods15142478 https://www.mdpi.com/2304-8158/15/14/2478 Foods, Vol. 15, Pages 2477: Zisha Ceramics Modulate Metal-Ion Cycling and Volatile Aroma Evolution During Sauce-Flavor Baijiu Aging https://www.mdpi.com/2304-8158/15/14/2477 Ageing vessels are critical to the sensory maturation of Baijiu, yet the interfacial material processes by which traditional ceramics modulate liquor chemistry remain insufficiently defined. Here, Zisha and ceramic-clay particles with distinct aluminosilicate frameworks, mineral compositions, and pore structures were investigated to elucidate their roles in sauce-flavor Baijiu ageing. Ceramic characterization was combined with elemental and volatile analyses using ICP-MS, GC-MS, and GC-IMS. The results showed that pore development in Zisha was primarily governed by fluxing metal oxides and the Si/Al framework, whereas metal-ion migration into Baijiu was regulated by the SiO2-rich matrix, pore accessibility, and trace elemental composition. Metal elements exhibited reversible interfacial exchange rather than simple leaching, revealing a dynamic metal-ion cycling process during ageing. This process was associated with selective remodeling of the volatile profile. Compared with ceramic-clay particles, Zisha promoted the accumulation of acetophenone, 3-pentanone, and pyrazine derivatives while reducing dimethyl disulfide and heptanal. Sensory evaluation of Baijiu aged in ceramic jars further validated these findings. These findings identify Zisha ceramics as active material–flavour interfaces and provide a mechanistic basis for the rational design of ceramic ageing vessels to direct Baijiu flavour maturation. 2026-07-13 Foods, Vol. 15, Pages 2477: Zisha Ceramics Modulate Metal-Ion Cycling and Volatile Aroma Evolution During Sauce-Flavor Baijiu Aging

Foods doi: 10.3390/foods15142477

Authors: Ben Ma Xinjun Hu Rui Zhang Jiawei Li Long You Jianping Tian Manjiao Chen Haili Yang Liangliang Xie Huibo Luo Dan Huang Lei Zheng

Ageing vessels are critical to the sensory maturation of Baijiu, yet the interfacial material processes by which traditional ceramics modulate liquor chemistry remain insufficiently defined. Here, Zisha and ceramic-clay particles with distinct aluminosilicate frameworks, mineral compositions, and pore structures were investigated to elucidate their roles in sauce-flavor Baijiu ageing. Ceramic characterization was combined with elemental and volatile analyses using ICP-MS, GC-MS, and GC-IMS. The results showed that pore development in Zisha was primarily governed by fluxing metal oxides and the Si/Al framework, whereas metal-ion migration into Baijiu was regulated by the SiO2-rich matrix, pore accessibility, and trace elemental composition. Metal elements exhibited reversible interfacial exchange rather than simple leaching, revealing a dynamic metal-ion cycling process during ageing. This process was associated with selective remodeling of the volatile profile. Compared with ceramic-clay particles, Zisha promoted the accumulation of acetophenone, 3-pentanone, and pyrazine derivatives while reducing dimethyl disulfide and heptanal. Sensory evaluation of Baijiu aged in ceramic jars further validated these findings. These findings identify Zisha ceramics as active material–flavour interfaces and provide a mechanistic basis for the rational design of ceramic ageing vessels to direct Baijiu flavour maturation.

]]> Zisha Ceramics Modulate Metal-Ion Cycling and Volatile Aroma Evolution During Sauce-Flavor Baijiu Aging Ben Ma Xinjun Hu Rui Zhang Jiawei Li Long You Jianping Tian Manjiao Chen Haili Yang Liangliang Xie Huibo Luo Dan Huang Lei Zheng doi: 10.3390/foods15142477 Foods 2026-07-13 Foods 2026-07-13 15 14 Article 2477 10.3390/foods15142477 https://www.mdpi.com/2304-8158/15/14/2477 Foods, Vol. 15, Pages 2476: Identification and Characterisation of Lactic Acid Bacteria from “Torta del Casar”, a Semi-Soft Artisanal Cheese https://www.mdpi.com/2304-8158/15/14/2476 “Torta del Casar” is a traditional Spanish cheese made from raw ewe’s milk under Protected Designation of Origin (PDO) regulations. Its unique characteristics result from the use of vegetable rennet and an abundant indigenous microbiota, primarily lactic acid bacteria (LAB). Since PDO rules permit only autochthonous microorganisms, identifying specific LAB strains is a fundamental first step for developing starter and protective cultures. This study aimed to characterise the LAB population of 22 cheeses from different industries and assess batch-to-batch variability. Physicochemical analysis revealed that some batches exceeded PDO pH limits, highlighting the potential need for standardised acidification. Species-level identification was performed via 16S rRNA sequencing, while RAPD-PCR was used for strain-level differentiation. Lactiplantibacillus plantarum was the predominant species, followed by Leuconostoc mesenteroides. RAPD-PCR differentiated a total of 20 strains across all species, revealing high intra-specific diversity. Leu. mesenteroides exhibited higher variability compared to the more homogenous clusters found within Lpb. plantarum. Although batches from the same industry showed low strain overlap, specific strains of Lpb. plantarum (G5-3, G4-1) and Leu. mesenteroides (S2-2, G5-2, L4-1) were shared across different batches or industries. These autochthonous strains are promising candidates for further evaluation as starter cultures, since they could potentially contribute to product standardisation and safety while preserving the traditional sensory profile of “Torta del Casar”. 2026-07-13 Foods, Vol. 15, Pages 2476: Identification and Characterisation of Lactic Acid Bacteria from “Torta del Casar”, a Semi-Soft Artisanal Cheese

Foods doi: 10.3390/foods15142476

Authors: Micaela Álvarez María J. Andrade Francisco Gómez Alicia Rodríguez

“Torta del Casar” is a traditional Spanish cheese made from raw ewe’s milk under Protected Designation of Origin (PDO) regulations. Its unique characteristics result from the use of vegetable rennet and an abundant indigenous microbiota, primarily lactic acid bacteria (LAB). Since PDO rules permit only autochthonous microorganisms, identifying specific LAB strains is a fundamental first step for developing starter and protective cultures. This study aimed to characterise the LAB population of 22 cheeses from different industries and assess batch-to-batch variability. Physicochemical analysis revealed that some batches exceeded PDO pH limits, highlighting the potential need for standardised acidification. Species-level identification was performed via 16S rRNA sequencing, while RAPD-PCR was used for strain-level differentiation. Lactiplantibacillus plantarum was the predominant species, followed by Leuconostoc mesenteroides. RAPD-PCR differentiated a total of 20 strains across all species, revealing high intra-specific diversity. Leu. mesenteroides exhibited higher variability compared to the more homogenous clusters found within Lpb. plantarum. Although batches from the same industry showed low strain overlap, specific strains of Lpb. plantarum (G5-3, G4-1) and Leu. mesenteroides (S2-2, G5-2, L4-1) were shared across different batches or industries. These autochthonous strains are promising candidates for further evaluation as starter cultures, since they could potentially contribute to product standardisation and safety while preserving the traditional sensory profile of “Torta del Casar”.

]]> Identification and Characterisation of Lactic Acid Bacteria from “Torta del Casar”, a Semi-Soft Artisanal Cheese Micaela Álvarez María J. Andrade Francisco Gómez Alicia Rodríguez doi: 10.3390/foods15142476 Foods 2026-07-13 Foods 2026-07-13 15 14 Article 2476 10.3390/foods15142476 https://www.mdpi.com/2304-8158/15/14/2476 Foods, Vol. 15, Pages 2475: Rapid Adsorption of Naringin from Citrus Juice by β-Cyclodextrin Polymer https://www.mdpi.com/2304-8158/15/14/2475 A β-cyclodextrin (β-CD) polymer crosslinked with tetrafluoroterephthalonitrile (1:2 molar ratio) was developed for the rapid removal of naringin, the primary bitter compound in citrus juice. The polymer achieved adsorption equilibrium within 120 s—dramatically faster than most reported naringin adsorbents—with a maximum adsorption capacity of 24.74 mg/g (Langmuir model). Kinetic data were well described by the Pseudo-second-order and Elovich models, indicating a heterogeneous, multi-site adsorption process. Isotherm analysis confirmed the coexistence of monolayer coverage and site heterogeneity (Toth model, adjR2 > 0.99). Under optimized conditions (adsorbent 300 mg/L, initial naringin 15 mg/L, pH 3.5), the polymer achieved an adsorption capacity of 18.84 mg/g in grapefruit juice. The adsorbed naringin was effectively eluted with 80% ethanol, and the polymer retained its original adsorption efficiency over seven consecutive cycles. Mechanistic studies (XPS, FTIR, molecular docking, and gradient elution) revealed synergistic contributions from π–π stacking, hydrogen bonding, and hydrophobic interactions. The combination of ultra-fast kinetics, good regenerability, and multi-mechanism binding makes this β-CD polymer a promising candidate for practical debittering of citrus juices in food processing applications. 2026-07-13 Foods, Vol. 15, Pages 2475: Rapid Adsorption of Naringin from Citrus Juice by β-Cyclodextrin Polymer

Foods doi: 10.3390/foods15142475

Authors: Hai Tian Shuquan Lv Xuepei Zhou Chaohai Pang Bingjun Han Yujie Feng

A β-cyclodextrin (β-CD) polymer crosslinked with tetrafluoroterephthalonitrile (1:2 molar ratio) was developed for the rapid removal of naringin, the primary bitter compound in citrus juice. The polymer achieved adsorption equilibrium within 120 s—dramatically faster than most reported naringin adsorbents—with a maximum adsorption capacity of 24.74 mg/g (Langmuir model). Kinetic data were well described by the Pseudo-second-order and Elovich models, indicating a heterogeneous, multi-site adsorption process. Isotherm analysis confirmed the coexistence of monolayer coverage and site heterogeneity (Toth model, adjR2 > 0.99). Under optimized conditions (adsorbent 300 mg/L, initial naringin 15 mg/L, pH 3.5), the polymer achieved an adsorption capacity of 18.84 mg/g in grapefruit juice. The adsorbed naringin was effectively eluted with 80% ethanol, and the polymer retained its original adsorption efficiency over seven consecutive cycles. Mechanistic studies (XPS, FTIR, molecular docking, and gradient elution) revealed synergistic contributions from π–π stacking, hydrogen bonding, and hydrophobic interactions. The combination of ultra-fast kinetics, good regenerability, and multi-mechanism binding makes this β-CD polymer a promising candidate for practical debittering of citrus juices in food processing applications.

]]> Rapid Adsorption of Naringin from Citrus Juice by β-Cyclodextrin Polymer Hai Tian Shuquan Lv Xuepei Zhou Chaohai Pang Bingjun Han Yujie Feng doi: 10.3390/foods15142475 Foods 2026-07-13 Foods 2026-07-13 15 14 Article 2475 10.3390/foods15142475 https://www.mdpi.com/2304-8158/15/14/2475 Foods, Vol. 15, Pages 2473: Precise Recognition of Adulterated Sliced Mutton Using Machine Vision on Mobile Phone Images https://www.mdpi.com/2304-8158/15/14/2473 In recent years, the authenticity of sliced mutton has become a growing concern due to the incorporation of non-mutton ingredients and the increasing use of processed and reconstituted meat products. In this study, a low-cost and non-destructive authentication method integrating smartphone-based image acquisition with machine learning and deep learning techniques was developed for the identification of real, processed, and reconstituted sliced mutton. A total of 600 images were collected under standardized conditions, from which color features in RGB, HSV, and Lab color spaces and texture features derived from the gray-level co-occurrence matrix (GLCM) were extracted. Statistical analyses, including the Kruskal–Wallis test, Dunn’s post hoc test, and principal component analysis, demonstrated significant inter-class differences and confirmed the discriminative capability of the extracted features. Four machine learning models (KNN, LDA, RF, and SVM) and three transfer learning-based convolutional neural networks (VGG16, ResNet50, and InceptionV3) were subsequently developed and evaluated. Among the machine learning models, SVM achieved the best classification performance, while VGG16 demonstrated the highest deep learning performance with an accuracy of 96.42 ± 0.51%. Misclassification analysis indicated that processed sliced mutton represented the primary source of classification ambiguity because of its overlapping visual characteristics with both real and reconstituted products. Furthermore, Grad-CAM visualization revealed that the CNN model focused predominantly on texture and structural regions closely associated with muscle and fat distribution, providing interpretability for the classification results. These findings suggest that smartphone-acquired RGB images combined with machine learning and deep learning methods may serve as a promising, low-cost screening approach for preliminary sliced mutton authentication in market surveillance and supply chain inspection. 2026-07-13 Foods, Vol. 15, Pages 2473: Precise Recognition of Adulterated Sliced Mutton Using Machine Vision on Mobile Phone Images

Foods doi: 10.3390/foods15142473

Authors: Yue Huang Yinghao Gao Xudong Luo Menglong Guo Shuting Cui Yue Li Yuchen Zhu

In recent years, the authenticity of sliced mutton has become a growing concern due to the incorporation of non-mutton ingredients and the increasing use of processed and reconstituted meat products. In this study, a low-cost and non-destructive authentication method integrating smartphone-based image acquisition with machine learning and deep learning techniques was developed for the identification of real, processed, and reconstituted sliced mutton. A total of 600 images were collected under standardized conditions, from which color features in RGB, HSV, and Lab color spaces and texture features derived from the gray-level co-occurrence matrix (GLCM) were extracted. Statistical analyses, including the Kruskal–Wallis test, Dunn’s post hoc test, and principal component analysis, demonstrated significant inter-class differences and confirmed the discriminative capability of the extracted features. Four machine learning models (KNN, LDA, RF, and SVM) and three transfer learning-based convolutional neural networks (VGG16, ResNet50, and InceptionV3) were subsequently developed and evaluated. Among the machine learning models, SVM achieved the best classification performance, while VGG16 demonstrated the highest deep learning performance with an accuracy of 96.42 ± 0.51%. Misclassification analysis indicated that processed sliced mutton represented the primary source of classification ambiguity because of its overlapping visual characteristics with both real and reconstituted products. Furthermore, Grad-CAM visualization revealed that the CNN model focused predominantly on texture and structural regions closely associated with muscle and fat distribution, providing interpretability for the classification results. These findings suggest that smartphone-acquired RGB images combined with machine learning and deep learning methods may serve as a promising, low-cost screening approach for preliminary sliced mutton authentication in market surveillance and supply chain inspection.

]]> Precise Recognition of Adulterated Sliced Mutton Using Machine Vision on Mobile Phone Images Yue Huang Yinghao Gao Xudong Luo Menglong Guo Shuting Cui Yue Li Yuchen Zhu doi: 10.3390/foods15142473 Foods 2026-07-13 Foods 2026-07-13 15 14 Article 2473 10.3390/foods15142473 https://www.mdpi.com/2304-8158/15/14/2473 Foods, Vol. 15, Pages 2474: Perceived Behavioural Control and Animal-Welfare Ethics Predict Cultured-Meat Acceptance in INDIA: An Extended Theory of Planned Behaviour Analysis https://www.mdpi.com/2304-8158/15/14/2474 Cultured meat is proposed as a sustainable protein alternative, yet consumer acceptance remains one of the principal barriers to its commercialisation, and the evidence base remains overwhelmingly Western. India—the world’s most populous nation, characterised by dietary pluralism and the principle of ahimsa—remains understudied. Using a cross-sectional online survey, this study applied an extended Theory of Planned Behaviour to identify psychological predictors of the intention to try cultured meat among English-speaking Indian consumers (N = 255), employing latent-variable structural equation modelling with a robustness check for common-method variance. Perceived behavioural control was the strongest predictor of intention (β = 0.609, p < 0.001), followed by attitude (β = 0.295) and subjective norms (β = 0.263, sensitive to method variance); however, dominance decomposition attributed the largest share of explained variance to subjective norms. Ethical concern for animal welfare was the strongest predictor of attitude (β = 0.487), while disgust was a significant negative predictor (β = −0.272); perceived unnaturalness, health concern, and dietary-group differences were non-significant. The model explained 69.9% of the variance in intention. Acceptance reflected perceived feasibility and ethical concern for animal welfare rather than perceived unnaturalness, diverging from Western evidence and carrying implications for marketing and certification strategies. 2026-07-13 Foods, Vol. 15, Pages 2474: Perceived Behavioural Control and Animal-Welfare Ethics Predict Cultured-Meat Acceptance in INDIA: An Extended Theory of Planned Behaviour Analysis

Foods doi: 10.3390/foods15142474

Authors: Nematullah Farooqui Anna M. Kaczmarek

Cultured meat is proposed as a sustainable protein alternative, yet consumer acceptance remains one of the principal barriers to its commercialisation, and the evidence base remains overwhelmingly Western. India—the world’s most populous nation, characterised by dietary pluralism and the principle of ahimsa—remains understudied. Using a cross-sectional online survey, this study applied an extended Theory of Planned Behaviour to identify psychological predictors of the intention to try cultured meat among English-speaking Indian consumers (N = 255), employing latent-variable structural equation modelling with a robustness check for common-method variance. Perceived behavioural control was the strongest predictor of intention (β = 0.609, p < 0.001), followed by attitude (β = 0.295) and subjective norms (β = 0.263, sensitive to method variance); however, dominance decomposition attributed the largest share of explained variance to subjective norms. Ethical concern for animal welfare was the strongest predictor of attitude (β = 0.487), while disgust was a significant negative predictor (β = −0.272); perceived unnaturalness, health concern, and dietary-group differences were non-significant. The model explained 69.9% of the variance in intention. Acceptance reflected perceived feasibility and ethical concern for animal welfare rather than perceived unnaturalness, diverging from Western evidence and carrying implications for marketing and certification strategies.

]]> Perceived Behavioural Control and Animal-Welfare Ethics Predict Cultured-Meat Acceptance in INDIA: An Extended Theory of Planned Behaviour Analysis Nematullah Farooqui Anna M. Kaczmarek doi: 10.3390/foods15142474 Foods 2026-07-13 Foods 2026-07-13 15 14 Article 2474 10.3390/foods15142474 https://www.mdpi.com/2304-8158/15/14/2474 Foods, Vol. 15, Pages 2472: Seafood-Linked and Sex-Specific Signatures of Legacy and Emerging PFAS Body Burden During Dietary Transition in Sichuan, China https://www.mdpi.com/2304-8158/15/14/2472 Per- and polyfluoroalkyl substances (PFASs) are persistent contaminants of concern in food safety and human exposure assessment. Aquatic foods are important components of dietary diversification, but their association with internal PFAS burden remains unclear in inland populations. Of the 1294 participants initially recruited, 1292 with complete demographic information were included in the final analyses. Serum concentrations of 22 PFASs were measured by solid-phase extraction coupled with UPLC-MS/MS, and nine PFASs detected in more than 75% of samples were analyzed. Dietary intake frequency, sociodemographic characteristics, and lifestyle factors were collected using structured questionnaires. Multivariable linear regression and sex-stratified analyses were performed. Seafood-related food groups showed the most consistent positive associations with serum PFAS levels. Frequent consumption of shellfish, shrimp, crabs, fish, and seaweed was associated with higher concentrations of long-chain PFASs, including PFDA, PFNA, PFHxS, PFOS, and PFOA, while shrimp and crab intake was also positively associated with 6:2 Cl-PFESA. These associations were generally stronger in males, suggesting sex-related heterogeneity in the relationship between seafood intake and PFAS body burden. These findings suggest that seafood consumption is associated with distinct PFAS body-burden profiles in inland adults and may support integrated biomonitoring, dietary assessment, and food-contaminant surveillance. 2026-07-13 Foods, Vol. 15, Pages 2472: Seafood-Linked and Sex-Specific Signatures of Legacy and Emerging PFAS Body Burden During Dietary Transition in Sichuan, China

Foods doi: 10.3390/foods15142472

Authors: Run Li Zhan Lu Sisi Wang Jing-Guang Li Sheng Wen Shen-Sheng Xiao Lei Zhang Xin Liu Yong-Ning Wu

Per- and polyfluoroalkyl substances (PFASs) are persistent contaminants of concern in food safety and human exposure assessment. Aquatic foods are important components of dietary diversification, but their association with internal PFAS burden remains unclear in inland populations. Of the 1294 participants initially recruited, 1292 with complete demographic information were included in the final analyses. Serum concentrations of 22 PFASs were measured by solid-phase extraction coupled with UPLC-MS/MS, and nine PFASs detected in more than 75% of samples were analyzed. Dietary intake frequency, sociodemographic characteristics, and lifestyle factors were collected using structured questionnaires. Multivariable linear regression and sex-stratified analyses were performed. Seafood-related food groups showed the most consistent positive associations with serum PFAS levels. Frequent consumption of shellfish, shrimp, crabs, fish, and seaweed was associated with higher concentrations of long-chain PFASs, including PFDA, PFNA, PFHxS, PFOS, and PFOA, while shrimp and crab intake was also positively associated with 6:2 Cl-PFESA. These associations were generally stronger in males, suggesting sex-related heterogeneity in the relationship between seafood intake and PFAS body burden. These findings suggest that seafood consumption is associated with distinct PFAS body-burden profiles in inland adults and may support integrated biomonitoring, dietary assessment, and food-contaminant surveillance.

]]> Seafood-Linked and Sex-Specific Signatures of Legacy and Emerging PFAS Body Burden During Dietary Transition in Sichuan, China Run Li Zhan Lu Sisi Wang Jing-Guang Li Sheng Wen Shen-Sheng Xiao Lei Zhang Xin Liu Yong-Ning Wu doi: 10.3390/foods15142472 Foods 2026-07-13 Foods 2026-07-13 15 14 Article 2472 10.3390/foods15142472 https://www.mdpi.com/2304-8158/15/14/2472 Foods, Vol. 15, Pages 2471: Psychology of Eating the Future: Consumer Acceptance, Digital Influence and Behavioral Drivers of Novel Foods https://www.mdpi.com/2304-8158/15/14/2471 The accelerating urgency of global public health challenges, biodiversity loss, and climate change has driven rapid innovation in novel foods and alternative proteins, including cultured cells, fermentation-derived components, plant-based meats, insects, and algae, which promise nutritious, sustainable, and ethical dietary choices with lower environmental footprints. Although technologies have advanced, consumer perception and preferences remain key hindrances due to perceptual, cultural, and sensory challenges. This semi-systematic narrative literature review aims to incorporate interdisciplinary studies (2020–2025) that span sensory science, AI-driven marketing, behavioral economics, and policy analysis to explore consumer incentives, barriers, and intervention approaches associated with novel food categories. Of 1260 initial records, 310 duplicates were removed, 530 were excluded at title/abstract screening, 233 were excluded at full-text review, leaving 197 studies for the final synthesis. The focus is on understanding cultural contexts, cognitive biases, digital and social influences, and the global framing impacts that shape consumer adoption. Consumer perceptions and preferences are primarily influenced by health benefits, ethical concerns, and environmental sustainability; however, neophobia, sensory unfamiliarity, trust deficits, and price temper these factors. Preliminary evidence suggests that AI-generated personalization, transparent labeling, behavioral nudges, and social norms may be useful tools for overcoming resistance to change, though the effectiveness of AI-driven personalization in actual purchasing behavior is not yet firmly established. Cultural diversity affects acceptance routes, with culturally established insect consumption differing from Western neophobia. Future studies should integrate interdisciplinary methodologies, longitudinal cross-cultural analyses, and innovative technologies to enhance communication and product design. 2026-07-12 Foods, Vol. 15, Pages 2471: Psychology of Eating the Future: Consumer Acceptance, Digital Influence and Behavioral Drivers of Novel Foods

Foods doi: 10.3390/foods15142471

Authors: Muhammad Faisal Manzoor Muhammad Talha Afraz Muhammad Waseem Zahoor Ahmed

The accelerating urgency of global public health challenges, biodiversity loss, and climate change has driven rapid innovation in novel foods and alternative proteins, including cultured cells, fermentation-derived components, plant-based meats, insects, and algae, which promise nutritious, sustainable, and ethical dietary choices with lower environmental footprints. Although technologies have advanced, consumer perception and preferences remain key hindrances due to perceptual, cultural, and sensory challenges. This semi-systematic narrative literature review aims to incorporate interdisciplinary studies (2020–2025) that span sensory science, AI-driven marketing, behavioral economics, and policy analysis to explore consumer incentives, barriers, and intervention approaches associated with novel food categories. Of 1260 initial records, 310 duplicates were removed, 530 were excluded at title/abstract screening, 233 were excluded at full-text review, leaving 197 studies for the final synthesis. The focus is on understanding cultural contexts, cognitive biases, digital and social influences, and the global framing impacts that shape consumer adoption. Consumer perceptions and preferences are primarily influenced by health benefits, ethical concerns, and environmental sustainability; however, neophobia, sensory unfamiliarity, trust deficits, and price temper these factors. Preliminary evidence suggests that AI-generated personalization, transparent labeling, behavioral nudges, and social norms may be useful tools for overcoming resistance to change, though the effectiveness of AI-driven personalization in actual purchasing behavior is not yet firmly established. Cultural diversity affects acceptance routes, with culturally established insect consumption differing from Western neophobia. Future studies should integrate interdisciplinary methodologies, longitudinal cross-cultural analyses, and innovative technologies to enhance communication and product design.

]]> Psychology of Eating the Future: Consumer Acceptance, Digital Influence and Behavioral Drivers of Novel Foods Muhammad Faisal Manzoor Muhammad Talha Afraz Muhammad Waseem Zahoor Ahmed doi: 10.3390/foods15142471 Foods 2026-07-12 Foods 2026-07-12 15 14 Review 2471 10.3390/foods15142471 https://www.mdpi.com/2304-8158/15/14/2471 Foods, Vol. 15, Pages 2470: Postharvest Aging and Harvest Stage Shape the Bioactive Profile, Hypolipidemic Activity, and Gut Microbiota-Modulating Effects of Citrus Peel Extracts in High-Fat-Diet-Fed Mice https://www.mdpi.com/2304-8158/15/14/2470 Citri Reticulatae Pericarpium (CRP), a citrus peel product derived from Citrus reticulata, is rich in flavonoids and polysaccharides, yet the effects of harvest stage and postharvest aging on its composition and metabolic functionality remain unclear. In this study, green CRP (CRP-Q) and red CRP (CRP-H) aged for 1, 3, or 5 years were extracted with 70% ethanol and evaluated in high-fat-diet (HFD)-fed mice. CRP-1Q contained the highest levels of hesperidin, nobiletin, and tangeretin, reaching 58.09 ± 0.91, 14.78 ± 0.18, and 9.15 ± 0.08 mg/g, respectively. These three flavonoids generally declined with aging, whereas longer-aged extracts showed more consistent hypolipidemic effects. CRP extracts reduced serum triglyceride and total cholesterol levels, attenuated hepatic steatosis and epididymal fat accumulation, and regulated lipid metabolism-related enzymes and genes, including FAS, ACC, HSL, LPL, SREBP-1c, HMGCR, PPAR-α, and PPAR-γ. Gut microbiota composition also changed in several aged-CRP groups, with Akkermansia abundance increasing alongside improved metabolic indicators. These findings suggest that aging duration, more than harvest stage, shaped the functional properties of CRP extracts, while the stronger activity of aged CRP was not explained by the three quantified flavonoids alone. 2026-07-12 Foods, Vol. 15, Pages 2470: Postharvest Aging and Harvest Stage Shape the Bioactive Profile, Hypolipidemic Activity, and Gut Microbiota-Modulating Effects of Citrus Peel Extracts in High-Fat-Diet-Fed Mice

Foods doi: 10.3390/foods15142470

Authors: Yifan Hao Xiaopeng Liao Nuoying Li Xiaoxuan Jiang Guochuang Shan Sisi Xie Xingchen Li Zhanqian Wang Wenbin Zhang Shejian Liang

Citri Reticulatae Pericarpium (CRP), a citrus peel product derived from Citrus reticulata, is rich in flavonoids and polysaccharides, yet the effects of harvest stage and postharvest aging on its composition and metabolic functionality remain unclear. In this study, green CRP (CRP-Q) and red CRP (CRP-H) aged for 1, 3, or 5 years were extracted with 70% ethanol and evaluated in high-fat-diet (HFD)-fed mice. CRP-1Q contained the highest levels of hesperidin, nobiletin, and tangeretin, reaching 58.09 ± 0.91, 14.78 ± 0.18, and 9.15 ± 0.08 mg/g, respectively. These three flavonoids generally declined with aging, whereas longer-aged extracts showed more consistent hypolipidemic effects. CRP extracts reduced serum triglyceride and total cholesterol levels, attenuated hepatic steatosis and epididymal fat accumulation, and regulated lipid metabolism-related enzymes and genes, including FAS, ACC, HSL, LPL, SREBP-1c, HMGCR, PPAR-α, and PPAR-γ. Gut microbiota composition also changed in several aged-CRP groups, with Akkermansia abundance increasing alongside improved metabolic indicators. These findings suggest that aging duration, more than harvest stage, shaped the functional properties of CRP extracts, while the stronger activity of aged CRP was not explained by the three quantified flavonoids alone.

]]> Postharvest Aging and Harvest Stage Shape the Bioactive Profile, Hypolipidemic Activity, and Gut Microbiota-Modulating Effects of Citrus Peel Extracts in High-Fat-Diet-Fed Mice Yifan Hao Xiaopeng Liao Nuoying Li Xiaoxuan Jiang Guochuang Shan Sisi Xie Xingchen Li Zhanqian Wang Wenbin Zhang Shejian Liang doi: 10.3390/foods15142470 Foods 2026-07-12 Foods 2026-07-12 15 14 Article 2470 10.3390/foods15142470 https://www.mdpi.com/2304-8158/15/14/2470 Foods, Vol. 15, Pages 2469: Tibetan Tea Drives Baijiu Flavor Formation via Microbial Niche Modulation in Daqu: A Multi-Omics Study https://www.mdpi.com/2304-8158/15/14/2469 Interest in using Tibetan tea for fermented food production has increased due to its bioactive components and distinctive flavor characteristics. However, its application in Daqu prepared with Tibetan tea remains limited. This study investigated the effects of Tibetan tea addition on Daqu fermentation and Baijiu flavor formation using integrated microbiome and metabolome approaches. High-throughput sequencing, GC-MS, free amino acid analysis, electronic sensory analysis, and correlation network analysis were performed to characterize microbial and metabolic changes. Compared with wheat Daqu (WD), Tibetan tea Daqu (TD) showed higher microbial richness and enhanced fermentation performance (p < 0.05), with enrichment of functional microorganisms including Sphingobium, Komagataella, and Cyberlindnera, which were associated with enzyme activities and flavor precursor formation. Tibetan tea Daqu Baijiu (TDB) exhibited distinct metabolic profiles, with increased levels of esters, acids, terpenes, and free amino acids, contributing to a flavor profile characterized by ester aroma with sweet, umami, woody, and tea aroma characteristics. Correlation analysis revealed that Tibetan tea-driven microbial restructuring was linked to phenylalanine metabolism, esterification, and phenolic transformation pathways. These findings link raw materials, microbiota, and flavor formation, providing a basis for targeted Baijiu design. 2026-07-12 Foods, Vol. 15, Pages 2469: Tibetan Tea Drives Baijiu Flavor Formation via Microbial Niche Modulation in Daqu: A Multi-Omics Study

Foods doi: 10.3390/foods15142469

Authors: Ting Ren Weiqi Li Xinyue Wen Baichuan Hu Zhengfeng Fang Bin Hu Wenjuan Wu Zhen Zeng Yuntao Liu

Interest in using Tibetan tea for fermented food production has increased due to its bioactive components and distinctive flavor characteristics. However, its application in Daqu prepared with Tibetan tea remains limited. This study investigated the effects of Tibetan tea addition on Daqu fermentation and Baijiu flavor formation using integrated microbiome and metabolome approaches. High-throughput sequencing, GC-MS, free amino acid analysis, electronic sensory analysis, and correlation network analysis were performed to characterize microbial and metabolic changes. Compared with wheat Daqu (WD), Tibetan tea Daqu (TD) showed higher microbial richness and enhanced fermentation performance (p < 0.05), with enrichment of functional microorganisms including Sphingobium, Komagataella, and Cyberlindnera, which were associated with enzyme activities and flavor precursor formation. Tibetan tea Daqu Baijiu (TDB) exhibited distinct metabolic profiles, with increased levels of esters, acids, terpenes, and free amino acids, contributing to a flavor profile characterized by ester aroma with sweet, umami, woody, and tea aroma characteristics. Correlation analysis revealed that Tibetan tea-driven microbial restructuring was linked to phenylalanine metabolism, esterification, and phenolic transformation pathways. These findings link raw materials, microbiota, and flavor formation, providing a basis for targeted Baijiu design.

]]> Tibetan Tea Drives Baijiu Flavor Formation via Microbial Niche Modulation in Daqu: A Multi-Omics Study Ting Ren Weiqi Li Xinyue Wen Baichuan Hu Zhengfeng Fang Bin Hu Wenjuan Wu Zhen Zeng Yuntao Liu doi: 10.3390/foods15142469 Foods 2026-07-12 Foods 2026-07-12 15 14 Article 2469 10.3390/foods15142469 https://www.mdpi.com/2304-8158/15/14/2469 Foods, Vol. 15, Pages 2468: Development and Characterization of Kombucha Tea Nanoemulsion for Stability, Bioactive Delivery, and Functional Food Applications https://www.mdpi.com/2304-8158/15/14/2468 Kombucha is a fermented tea beverage and a rich source of bioactive compounds with potential health benefits. This study aimed to evaluate the effects of different tea substrates (green, oolong, and black tea) on fermentation characteristics, bioactive compound profiles, antioxidant activity, and cytotoxicity, and to develop a nanoemulsion system for the encapsulation of kombucha-derived bioactive compounds for food applications. Kombucha was fermented for 15 days and during microbial growth, pH, total acidity, and sugar consumption were monitored. The results showed that green tea kombucha exhibited the lowest pH and highest total acidity, indicating more active fermentation. High-performance liquid chromatography analysis revealed that concentrated green tea kombucha contained higher levels of catechin, caffeine, and selected organic acids, whereas black tea kombucha exhibited the highest epigallocatechin gallate (EGCG) concentration. Among the tested samples, green tea kombucha demonstrated superior antioxidant properties as determined by DPPH, ABTS, and FRAP assays, while exhibiting no significant cytotoxicity in RAW 264.7, Caco-2, and A549 cells. Based on these findings, a nanoemulsion system was developed using concentrated green tea kombucha. The nanoemulsion exhibited an average particle size of 110.03 ± 6.2 nm, a polydispersity index of 0.28 ± 0.01, and a zeta potential of +32.5 ± 0.5 mV. Furthermore, the nanoemulsion maintained acceptable physicochemical stability during 6 months of storage at 4 °C, remaining within the nanoscale range with only minor changes in PDI and zeta potential. The encapsulation efficiency reached 91.66 ± 2.29%, and the system demonstrated a biphasic release profile with an initial burst followed by sustained release. Cellular uptake studies confirmed efficient internalization of the nanoemulsion in all tested cell lines. These findings highlight the potential of green tea kombucha as a functional food ingredient and demonstrate the feasibility of nanoemulsion-based systems for the encapsulation and cellular internalization of kombucha-derived bioactive compounds. This study provides a promising strategy for the development of value-added fermented beverages and functional food products. 2026-07-12 Foods, Vol. 15, Pages 2468: Development and Characterization of Kombucha Tea Nanoemulsion for Stability, Bioactive Delivery, and Functional Food Applications

Foods doi: 10.3390/foods15142468

Authors: Thida Kaewkod Nitsanat Cheepchirasuk Wipawadee Teppabut Chayangkorn Kuntolbut Yingmanee Tragoolpua

Kombucha is a fermented tea beverage and a rich source of bioactive compounds with potential health benefits. This study aimed to evaluate the effects of different tea substrates (green, oolong, and black tea) on fermentation characteristics, bioactive compound profiles, antioxidant activity, and cytotoxicity, and to develop a nanoemulsion system for the encapsulation of kombucha-derived bioactive compounds for food applications. Kombucha was fermented for 15 days and during microbial growth, pH, total acidity, and sugar consumption were monitored. The results showed that green tea kombucha exhibited the lowest pH and highest total acidity, indicating more active fermentation. High-performance liquid chromatography analysis revealed that concentrated green tea kombucha contained higher levels of catechin, caffeine, and selected organic acids, whereas black tea kombucha exhibited the highest epigallocatechin gallate (EGCG) concentration. Among the tested samples, green tea kombucha demonstrated superior antioxidant properties as determined by DPPH, ABTS, and FRAP assays, while exhibiting no significant cytotoxicity in RAW 264.7, Caco-2, and A549 cells. Based on these findings, a nanoemulsion system was developed using concentrated green tea kombucha. The nanoemulsion exhibited an average particle size of 110.03 ± 6.2 nm, a polydispersity index of 0.28 ± 0.01, and a zeta potential of +32.5 ± 0.5 mV. Furthermore, the nanoemulsion maintained acceptable physicochemical stability during 6 months of storage at 4 °C, remaining within the nanoscale range with only minor changes in PDI and zeta potential. The encapsulation efficiency reached 91.66 ± 2.29%, and the system demonstrated a biphasic release profile with an initial burst followed by sustained release. Cellular uptake studies confirmed efficient internalization of the nanoemulsion in all tested cell lines. These findings highlight the potential of green tea kombucha as a functional food ingredient and demonstrate the feasibility of nanoemulsion-based systems for the encapsulation and cellular internalization of kombucha-derived bioactive compounds. This study provides a promising strategy for the development of value-added fermented beverages and functional food products.

]]> Development and Characterization of Kombucha Tea Nanoemulsion for Stability, Bioactive Delivery, and Functional Food Applications Thida Kaewkod Nitsanat Cheepchirasuk Wipawadee Teppabut Chayangkorn Kuntolbut Yingmanee Tragoolpua doi: 10.3390/foods15142468 Foods 2026-07-12 Foods 2026-07-12 15 14 Article 2468 10.3390/foods15142468 https://www.mdpi.com/2304-8158/15/14/2468 Foods, Vol. 15, Pages 2467: Microchemical Techniques for Multiclass Fungicide Residue Analysis in Complex Food Matrices https://www.mdpi.com/2304-8158/15/14/2467 Fungicide residues in complex food matrices represent an increasingly important challenge in food safety monitoring because intensive agricultural practices, diverse fungicide chemistries, and tropical production conditions can generate multiclass contamination patterns, particularly in Southeast Asian food systems. This review critically evaluates literature published between 2019 and 2026 on microchemical analytical strategies for multiclass fungicide residue determination in fruits, vegetables, rice, spices, and processed foods. The review focuses on the integration of miniaturized and green sample preparation techniques, including modified QuEChERS, dispersive liquid–liquid microextraction, solid-phase microextraction, hollow-fiber liquid-phase microextraction, magnetic solid-phase extraction, and deep eutectic solvent-based extraction, with advanced chromatographic and mass spectrometric platforms. Current evidence shows that these methods can reduce solvent consumption, improve analytical efficiency, and support sensitive residue determination when coupled with UHPLC–MS/MS, GC–MS/MS, and high-resolution mass spectrometry. However, method performance remains strongly matrix-dependent and is constrained by matrix effects, limited standardization of emerging extraction materials, inconsistent validation practices, and trade-offs among selectivity, throughput, cost, and sustainability. No single extraction strategy is universally optimal for all food matrices or fungicide classes. Future research should therefore prioritize matrix-adapted hybrid workflows, harmonized validation protocols, improved detection of transformation products, and broader use of high-resolution screening strategies to support reliable, sustainable, and regulatory-compliant fungicide residue monitoring. 2026-07-12 Foods, Vol. 15, Pages 2467: Microchemical Techniques for Multiclass Fungicide Residue Analysis in Complex Food Matrices

Foods doi: 10.3390/foods15142467

Authors: Steven Suryoprabowo Andreas Romulo Eddy Seong Guan Cheah Yahui Guo

Fungicide residues in complex food matrices represent an increasingly important challenge in food safety monitoring because intensive agricultural practices, diverse fungicide chemistries, and tropical production conditions can generate multiclass contamination patterns, particularly in Southeast Asian food systems. This review critically evaluates literature published between 2019 and 2026 on microchemical analytical strategies for multiclass fungicide residue determination in fruits, vegetables, rice, spices, and processed foods. The review focuses on the integration of miniaturized and green sample preparation techniques, including modified QuEChERS, dispersive liquid–liquid microextraction, solid-phase microextraction, hollow-fiber liquid-phase microextraction, magnetic solid-phase extraction, and deep eutectic solvent-based extraction, with advanced chromatographic and mass spectrometric platforms. Current evidence shows that these methods can reduce solvent consumption, improve analytical efficiency, and support sensitive residue determination when coupled with UHPLC–MS/MS, GC–MS/MS, and high-resolution mass spectrometry. However, method performance remains strongly matrix-dependent and is constrained by matrix effects, limited standardization of emerging extraction materials, inconsistent validation practices, and trade-offs among selectivity, throughput, cost, and sustainability. No single extraction strategy is universally optimal for all food matrices or fungicide classes. Future research should therefore prioritize matrix-adapted hybrid workflows, harmonized validation protocols, improved detection of transformation products, and broader use of high-resolution screening strategies to support reliable, sustainable, and regulatory-compliant fungicide residue monitoring.

]]> Microchemical Techniques for Multiclass Fungicide Residue Analysis in Complex Food Matrices Steven Suryoprabowo Andreas Romulo Eddy Seong Guan Cheah Yahui Guo doi: 10.3390/foods15142467 Foods 2026-07-12 Foods 2026-07-12 15 14 Review 2467 10.3390/foods15142467 https://www.mdpi.com/2304-8158/15/14/2467 Foods, Vol. 15, Pages 2466: Cultivating Safety: How Food Safety Champions Translate Regulatory Compliance into Frontline Practice https://www.mdpi.com/2304-8158/15/14/2466 This Perspective examines a central problem in food safety governance: why organisations with well-developed food safety management systems, standard operating procedures, and audit mechanisms may still struggle to achieve stable and consistent frontline food safety practices. Using a narrative integrative review approach, this paper draws on the literature on food safety culture, organisational behaviour, institutional theory, implementation Champions, and frontline practice. It argues that the food safety is not only dependent on the effectiveness of the formal food safety systems, but also on how institutional expectations are interpreted, negotiated, reinforced, and enacted in everyday work. This paper introduces the concept of Food Safety Champions and conceptualises them as translational actors who can help connect formal food safety requirements with situated practice through meaning making, contextual negotiation and behavioural reinforcement. It further suggests that a Champion’s effectiveness depends not only on individual initiative, but also on peer trust, organisational legitimacy, their informal networks and connections, enabling conditions, and continuous institutional feedback. This paper contributes a practice-based conceptual framework for understanding how formal food safety systems may become more meaningful, sustainable, and behaviourally effective in food production environments. 2026-07-12 Foods, Vol. 15, Pages 2466: Cultivating Safety: How Food Safety Champions Translate Regulatory Compliance into Frontline Practice

Foods doi: 10.3390/foods15142466

Authors: Xiaochen Liu Phil Bremer Miranda Mirosa

This Perspective examines a central problem in food safety governance: why organisations with well-developed food safety management systems, standard operating procedures, and audit mechanisms may still struggle to achieve stable and consistent frontline food safety practices. Using a narrative integrative review approach, this paper draws on the literature on food safety culture, organisational behaviour, institutional theory, implementation Champions, and frontline practice. It argues that the food safety is not only dependent on the effectiveness of the formal food safety systems, but also on how institutional expectations are interpreted, negotiated, reinforced, and enacted in everyday work. This paper introduces the concept of Food Safety Champions and conceptualises them as translational actors who can help connect formal food safety requirements with situated practice through meaning making, contextual negotiation and behavioural reinforcement. It further suggests that a Champion’s effectiveness depends not only on individual initiative, but also on peer trust, organisational legitimacy, their informal networks and connections, enabling conditions, and continuous institutional feedback. This paper contributes a practice-based conceptual framework for understanding how formal food safety systems may become more meaningful, sustainable, and behaviourally effective in food production environments.

]]> Cultivating Safety: How Food Safety Champions Translate Regulatory Compliance into Frontline Practice Xiaochen Liu Phil Bremer Miranda Mirosa doi: 10.3390/foods15142466 Foods 2026-07-12 Foods 2026-07-12 15 14 Perspective 2466 10.3390/foods15142466 https://www.mdpi.com/2304-8158/15/14/2466 Foods, Vol. 15, Pages 2465: Metabolomics-Based Analysis of Dayezhong Fresh Tea Leaves: Effects of Cultivar and Tenderness on Black Tea Quality https://www.mdpi.com/2304-8158/15/14/2465 To elucidate differences in fresh-leaf quality associated with cultivar and leaf tenderness at harvest, this study investigated three tea samples: Hainan Dayezhong with one bud and one leaf (1L-HN), Hainan Dayezhong with one bud and two leaves (2L-HN), and Yunnan Dayezhong with one bud and one leaf (1L-YN). Basic physicochemical indices, non-targeted metabolomics, and sensory evaluation were integrated for comprehensive analysis. The results showed that 1L-HN exhibited excellent sensory quality and contained abundant polyphenols and amino acids, thereby providing a material basis for its balanced taste profile. Metabolites such as L-tryptophan, 13(S)-HPOT, and linoleic acid were closely associated with the characteristic floral and fruity flavor of Hainan Dayezhong. Metabolomic analysis further indicated that flavonoid biosynthesis and glycerophospholipid metabolism were the major pathways contributing to the observed metabolic differences. This study provides a theoretical basis for understanding the mechanisms underlying flavor formation in different varieties of black tea. 2026-07-12 Foods, Vol. 15, Pages 2465: Metabolomics-Based Analysis of Dayezhong Fresh Tea Leaves: Effects of Cultivar and Tenderness on Black Tea Quality

Foods doi: 10.3390/foods15142465

Authors: Yibo Hu Fei Ren Wenxue Chen Weijun Chen Qiuping Zhong Ming Zhang Jianfei Pei Ying Lyu Haiming Chen Wubin Wen Liang Xu Rongrong He

To elucidate differences in fresh-leaf quality associated with cultivar and leaf tenderness at harvest, this study investigated three tea samples: Hainan Dayezhong with one bud and one leaf (1L-HN), Hainan Dayezhong with one bud and two leaves (2L-HN), and Yunnan Dayezhong with one bud and one leaf (1L-YN). Basic physicochemical indices, non-targeted metabolomics, and sensory evaluation were integrated for comprehensive analysis. The results showed that 1L-HN exhibited excellent sensory quality and contained abundant polyphenols and amino acids, thereby providing a material basis for its balanced taste profile. Metabolites such as L-tryptophan, 13(S)-HPOT, and linoleic acid were closely associated with the characteristic floral and fruity flavor of Hainan Dayezhong. Metabolomic analysis further indicated that flavonoid biosynthesis and glycerophospholipid metabolism were the major pathways contributing to the observed metabolic differences. This study provides a theoretical basis for understanding the mechanisms underlying flavor formation in different varieties of black tea.

]]> Metabolomics-Based Analysis of Dayezhong Fresh Tea Leaves: Effects of Cultivar and Tenderness on Black Tea Quality Yibo Hu Fei Ren Wenxue Chen Weijun Chen Qiuping Zhong Ming Zhang Jianfei Pei Ying Lyu Haiming Chen Wubin Wen Liang Xu Rongrong He doi: 10.3390/foods15142465 Foods 2026-07-12 Foods 2026-07-12 15 14 Article 2465 10.3390/foods15142465 https://www.mdpi.com/2304-8158/15/14/2465 Foods, Vol. 15, Pages 2464: UV-C Irradiation Enhances Antioxidant Capacity and Delays Postharvest Shrinkage of Passion Fruit https://www.mdpi.com/2304-8158/15/14/2464 In response to the water loss, shrivelling, and oxidative ageing commonly observed in Golden passion fruit after harvest, this study systematically evaluated the regulatory effects of short-wave ultraviolet (UV-C) treatment. The results showed that UV-C treatment at 3.6 kJ m−2 significantly curtailed the increases in weight loss and shrivelling index during storage. Low-field nuclear magnetic resonance (LF-NMR) analysis revealed that this treatment effectively maintained the stability of water distribution in fruit tissues by delaying the conversion of free water to bound water. Regarding antioxidant regulation, UV-C treatment significantly increased the activities of key antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and glutathione reductase (GR), while promoting the accumulation of non-enzymatic antioxidants, such as total phenols, total flavonoids, and ascorbic acid (AsA). These changes synergistically enhanced reactive oxygen species (ROS)-scavenging capacity, leading to significant reductions in H2O2 content and malondialdehyde (MDA) levels, thereby alleviating lipid peroxidation damage to cell membranes. Overall, UV-C treatment effectively maintained cell membrane integrity and regulated water migration through the coordinated regulation of enzymatic and non-enzymatic antioxidant defence systems, thereby delaying passion fruit shrivelling and improving postharvest quality and storage stability. 2026-07-11 Foods, Vol. 15, Pages 2464: UV-C Irradiation Enhances Antioxidant Capacity and Delays Postharvest Shrinkage of Passion Fruit

Foods doi: 10.3390/foods15142464

Authors: Qunyi Wang Juan Qin Xiangbin Xu Yonggui Pan Zhengke Zhang Wanli Zhang Lanhuan Meng

In response to the water loss, shrivelling, and oxidative ageing commonly observed in Golden passion fruit after harvest, this study systematically evaluated the regulatory effects of short-wave ultraviolet (UV-C) treatment. The results showed that UV-C treatment at 3.6 kJ m−2 significantly curtailed the increases in weight loss and shrivelling index during storage. Low-field nuclear magnetic resonance (LF-NMR) analysis revealed that this treatment effectively maintained the stability of water distribution in fruit tissues by delaying the conversion of free water to bound water. Regarding antioxidant regulation, UV-C treatment significantly increased the activities of key antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and glutathione reductase (GR), while promoting the accumulation of non-enzymatic antioxidants, such as total phenols, total flavonoids, and ascorbic acid (AsA). These changes synergistically enhanced reactive oxygen species (ROS)-scavenging capacity, leading to significant reductions in H2O2 content and malondialdehyde (MDA) levels, thereby alleviating lipid peroxidation damage to cell membranes. Overall, UV-C treatment effectively maintained cell membrane integrity and regulated water migration through the coordinated regulation of enzymatic and non-enzymatic antioxidant defence systems, thereby delaying passion fruit shrivelling and improving postharvest quality and storage stability.

]]> UV-C Irradiation Enhances Antioxidant Capacity and Delays Postharvest Shrinkage of Passion Fruit Qunyi Wang Juan Qin Xiangbin Xu Yonggui Pan Zhengke Zhang Wanli Zhang Lanhuan Meng doi: 10.3390/foods15142464 Foods 2026-07-11 Foods 2026-07-11 15 14 Article 2464 10.3390/foods15142464 https://www.mdpi.com/2304-8158/15/14/2464 Foods, Vol. 15, Pages 2463: Extracellular Polysaccharides from Ganoderma lucidum as a Functional Ingredient: Improving the Technological Quality and Bioactive Properties of Corn Noodles https://www.mdpi.com/2304-8158/15/14/2463 Corn noodles, as a staple food, suffer from poor processing quality and high starch digestibility due to the lack of a gluten network. Magnetically treated Ganoderma lucidum extracellular polysaccharides (MEPSs) possess excellent water-binding and gel-forming properties. This study aimed to investigate the effects of MEPSs at concentrations of 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% on the technological quality and functional properties of corn noodles and to elucidate the underlying mechanisms through rheological, microstructural, and molecular analyses. The results showed that 0.6% MEPSs was the optimal concentration. Adding MEPSs enhanced dough viscoelasticity and water-holding capacity and induced a compact, continuous gel network with increased short-range molecular order and disulfide crosslinks. Consequently, the cooking loss and breaking rate of corn noodles decreased by 24.69% and 46.65%, respectively, while the hardness and springiness improved and cohesiveness was reduced. Functionally, adding 0.6% MEPSs inhibited α-amylase and α-glucosidase, slowing starch hydrolysis and reducing the estimated glycemic index from 76.4 to 72.3. It also significantly enhanced antioxidant activities, including DPPH, ABTS, and hydroxyl radical scavenging, as well as FRAP. In conclusion, MEPS is a natural multifunctional ingredient that simultaneously improves technological quality and confers hypoglycemic and antioxidant benefits to corn noodles, providing an efficient strategy for developing healthier staple foods. 2026-07-11 Foods, Vol. 15, Pages 2463: Extracellular Polysaccharides from Ganoderma lucidum as a Functional Ingredient: Improving the Technological Quality and Bioactive Properties of Corn Noodles

Foods doi: 10.3390/foods15142463

Authors: Jinshan Wu Aoran Guo Yujia Ni Dali Zhang Huimin Liu

Corn noodles, as a staple food, suffer from poor processing quality and high starch digestibility due to the lack of a gluten network. Magnetically treated Ganoderma lucidum extracellular polysaccharides (MEPSs) possess excellent water-binding and gel-forming properties. This study aimed to investigate the effects of MEPSs at concentrations of 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% on the technological quality and functional properties of corn noodles and to elucidate the underlying mechanisms through rheological, microstructural, and molecular analyses. The results showed that 0.6% MEPSs was the optimal concentration. Adding MEPSs enhanced dough viscoelasticity and water-holding capacity and induced a compact, continuous gel network with increased short-range molecular order and disulfide crosslinks. Consequently, the cooking loss and breaking rate of corn noodles decreased by 24.69% and 46.65%, respectively, while the hardness and springiness improved and cohesiveness was reduced. Functionally, adding 0.6% MEPSs inhibited α-amylase and α-glucosidase, slowing starch hydrolysis and reducing the estimated glycemic index from 76.4 to 72.3. It also significantly enhanced antioxidant activities, including DPPH, ABTS, and hydroxyl radical scavenging, as well as FRAP. In conclusion, MEPS is a natural multifunctional ingredient that simultaneously improves technological quality and confers hypoglycemic and antioxidant benefits to corn noodles, providing an efficient strategy for developing healthier staple foods.

]]> Extracellular Polysaccharides from Ganoderma lucidum as a Functional Ingredient: Improving the Technological Quality and Bioactive Properties of Corn Noodles Jinshan Wu Aoran Guo Yujia Ni Dali Zhang Huimin Liu doi: 10.3390/foods15142463 Foods 2026-07-11 Foods 2026-07-11 15 14 Article 2463 10.3390/foods15142463 https://www.mdpi.com/2304-8158/15/14/2463 Foods, Vol. 15, Pages 2462: Formulation and Ripening Duration of Italian-Style Ostrich Salami: Impact on Physicochemical Quality and Sensory Traits https://www.mdpi.com/2304-8158/15/14/2462 The present research investigated the effects of two pork back-fat concentrations (30% fat, FAT30, and 40% fat, FAT40), two sodium chloride levels (2.4% and 2.6%), and two starter culture combinations (Lactobacillus curvatus/Staphylococcus xylosus; LAB6, and Lactobacillus sakei/Staphylococcus xylosus; LAB8) on ripened ostrich salami. Salami samples were formulated without nitrite and nitrate, which aligns with consumer demands for healthier, cleaner-label meat products. It is specified that the present experiment is structured with a single-batch-per-treatment combination: this was due to structural processing limitations in the production facility, which was an artisanal laboratory and not an industry plant. After 10 weeks of ripening, FAT30 salami showed higher values of pH, salt content, water-phase salt (WPS), α-tocopherol, free fatty acids (FFA), and secondary lipid oxidation products (TBARS) compared with FAT40 salami. Conversely, FAT40 salami exhibited higher water activity (aw), moisture-to-protein ratio (M:P), conjugated dienes (CD; primary lipid oxidation products), and non-protein nitrogen (NPN) than FAT30 salami. Both NaCl concentration and starter culture type influenced several of the measured variables. Specifically, salami containing 2.4% salt exhibited higher FFA and CD values than the formulation containing 2.6% salt. Likewise, the LAB8 starter culture resulted in higher CD and NPN levels compared with LAB6. Fat inclusion level significantly affected sensory characteristics. FAT40 salami exhibited greater intensities of gamy, metallic, fatty, and moldy flavors, as well as higher overall off-flavor intensity, tenderness, and juiciness. In contrast, FAT30 salami was characterized by greater cohesiveness and a more pronounced ripening flavor. The 2.6% sodium chloride treatment resulted in greater color homogeneity, higher odor intensity, and stronger rancid notes, while reducing the perception of metallic, fatty, and moldy flavors compared with the 2.4% treatment. Salami inoculated with LAB6 exhibited a higher intensity of off-flavors than the formulation produced with LAB8. Moreover, several significant interactions among the three experimental factors were observed. After 20 weeks of ripening, the effects observed after 10 weeks for most physicochemical parameters were largely maintained. However, FFA and CD concentrations (both below the limit of quantification) no longer differed between the two fat inclusion levels. Sensory evaluation revealed that the differences between FAT30 and FAT40 in undesirable flavor attributes disappeared over time, whereas the perception of ripening and maturity became even more pronounced in FAT30 salami. Regarding FA composition, FAT30 salami contained higher proportions of saturated FA and polyunsaturated FA, whereas FAT40 salami was characterized by a higher monounsaturated FA content and more favorable lipid quality indices. 2026-07-11 Foods, Vol. 15, Pages 2462: Formulation and Ripening Duration of Italian-Style Ostrich Salami: Impact on Physicochemical Quality and Sensory Traits

Foods doi: 10.3390/foods15142462

Authors: Enrico Novelli Marco Cullere Louwrens Hoffman Stefania Balzan Antonella Dalle Zotte

The present research investigated the effects of two pork back-fat concentrations (30% fat, FAT30, and 40% fat, FAT40), two sodium chloride levels (2.4% and 2.6%), and two starter culture combinations (Lactobacillus curvatus/Staphylococcus xylosus; LAB6, and Lactobacillus sakei/Staphylococcus xylosus; LAB8) on ripened ostrich salami. Salami samples were formulated without nitrite and nitrate, which aligns with consumer demands for healthier, cleaner-label meat products. It is specified that the present experiment is structured with a single-batch-per-treatment combination: this was due to structural processing limitations in the production facility, which was an artisanal laboratory and not an industry plant. After 10 weeks of ripening, FAT30 salami showed higher values of pH, salt content, water-phase salt (WPS), α-tocopherol, free fatty acids (FFA), and secondary lipid oxidation products (TBARS) compared with FAT40 salami. Conversely, FAT40 salami exhibited higher water activity (aw), moisture-to-protein ratio (M:P), conjugated dienes (CD; primary lipid oxidation products), and non-protein nitrogen (NPN) than FAT30 salami. Both NaCl concentration and starter culture type influenced several of the measured variables. Specifically, salami containing 2.4% salt exhibited higher FFA and CD values than the formulation containing 2.6% salt. Likewise, the LAB8 starter culture resulted in higher CD and NPN levels compared with LAB6. Fat inclusion level significantly affected sensory characteristics. FAT40 salami exhibited greater intensities of gamy, metallic, fatty, and moldy flavors, as well as higher overall off-flavor intensity, tenderness, and juiciness. In contrast, FAT30 salami was characterized by greater cohesiveness and a more pronounced ripening flavor. The 2.6% sodium chloride treatment resulted in greater color homogeneity, higher odor intensity, and stronger rancid notes, while reducing the perception of metallic, fatty, and moldy flavors compared with the 2.4% treatment. Salami inoculated with LAB6 exhibited a higher intensity of off-flavors than the formulation produced with LAB8. Moreover, several significant interactions among the three experimental factors were observed. After 20 weeks of ripening, the effects observed after 10 weeks for most physicochemical parameters were largely maintained. However, FFA and CD concentrations (both below the limit of quantification) no longer differed between the two fat inclusion levels. Sensory evaluation revealed that the differences between FAT30 and FAT40 in undesirable flavor attributes disappeared over time, whereas the perception of ripening and maturity became even more pronounced in FAT30 salami. Regarding FA composition, FAT30 salami contained higher proportions of saturated FA and polyunsaturated FA, whereas FAT40 salami was characterized by a higher monounsaturated FA content and more favorable lipid quality indices.

]]> Formulation and Ripening Duration of Italian-Style Ostrich Salami: Impact on Physicochemical Quality and Sensory Traits Enrico Novelli Marco Cullere Louwrens Hoffman Stefania Balzan Antonella Dalle Zotte doi: 10.3390/foods15142462 Foods 2026-07-11 Foods 2026-07-11 15 14 Article 2462 10.3390/foods15142462 https://www.mdpi.com/2304-8158/15/14/2462 Foods, Vol. 15, Pages 2461: A Pilot Randomized, Double-Blind, Placebo-Controlled Parallel Group Trial Evaluating the Effect of 8 Week-Consumption of Guava Jelly Drink in Improving Cognition and Mental Well-Being in Working-Age Adults https://www.mdpi.com/2304-8158/15/14/2461 Given the lack of clinical data supporting the effects of a novel guava jelly drink on cognition and mood regulation, we aimed to explore these effects and their possible mechanisms in working-age volunteers. In an 8-week, three-arm double-blind, placebo-controlled trial, healthy males and females aged 20–40 years old (N = 25/arm) were randomly assigned to consume 86 g per day of either a placebo or guava jelly drink containing either a low (36.6%) or high (73.2%) dose of guava juice with mint syrup. N100 and P300 brain waves, working memory, Perceived Stress Scale (PSS), Hospital Anxiety and Depression Scale (HADS), and biomarkers related to oxidative stress, inflammation, neurotransmitters, and gut microbiota were assessed at baseline and after 4 and 8 weeks of consumption. The low-dose group showed improvements in N100 amplitude, P300 latency, and HADS anxiety score, whereas the high-dose group exhibited improved N100 amplitude, working memory, PSS score, and total HADS score. In addition, the high-dose group also exhibited increased GPx activity without a reduction in MDA. Overall, these results suggest that guava jelly drink positively modulates perceived stress, anxiety, selective attention, and working memory. However, the precise underlying mechanism requires further study. 2026-07-11 Foods, Vol. 15, Pages 2461: A Pilot Randomized, Double-Blind, Placebo-Controlled Parallel Group Trial Evaluating the Effect of 8 Week-Consumption of Guava Jelly Drink in Improving Cognition and Mental Well-Being in Working-Age Adults

Foods doi: 10.3390/foods15142461

Authors: Hai-Ha Nguyen Jintanaporn Wattanathorn Wipawee Thukham-Mee Supaporn Muchimapura Pongsatorn Paholpak

Given the lack of clinical data supporting the effects of a novel guava jelly drink on cognition and mood regulation, we aimed to explore these effects and their possible mechanisms in working-age volunteers. In an 8-week, three-arm double-blind, placebo-controlled trial, healthy males and females aged 20–40 years old (N = 25/arm) were randomly assigned to consume 86 g per day of either a placebo or guava jelly drink containing either a low (36.6%) or high (73.2%) dose of guava juice with mint syrup. N100 and P300 brain waves, working memory, Perceived Stress Scale (PSS), Hospital Anxiety and Depression Scale (HADS), and biomarkers related to oxidative stress, inflammation, neurotransmitters, and gut microbiota were assessed at baseline and after 4 and 8 weeks of consumption. The low-dose group showed improvements in N100 amplitude, P300 latency, and HADS anxiety score, whereas the high-dose group exhibited improved N100 amplitude, working memory, PSS score, and total HADS score. In addition, the high-dose group also exhibited increased GPx activity without a reduction in MDA. Overall, these results suggest that guava jelly drink positively modulates perceived stress, anxiety, selective attention, and working memory. However, the precise underlying mechanism requires further study.

]]> A Pilot Randomized, Double-Blind, Placebo-Controlled Parallel Group Trial Evaluating the Effect of 8 Week-Consumption of Guava Jelly Drink in Improving Cognition and Mental Well-Being in Working-Age Adults Hai-Ha Nguyen Jintanaporn Wattanathorn Wipawee Thukham-Mee Supaporn Muchimapura Pongsatorn Paholpak doi: 10.3390/foods15142461 Foods 2026-07-11 Foods 2026-07-11 15 14 Article 2461 10.3390/foods15142461 https://www.mdpi.com/2304-8158/15/14/2461 Foods, Vol. 15, Pages 2460: Identification of Two Dielectric Relaxations in Oleic-Rich Oils Within the 50–900 MHz Range Using a Low-Cost Method https://www.mdpi.com/2304-8158/15/14/2460 The dielectric spectrum of vegetable oils has been widely used to explore relationships with their physicochemical quality parameters. A Cole–Cole relaxation with a characteristic frequency around 200–300 MHz is commonly reported at 25 °C. More recently, the efficient heating of vegetable oils at 2450 MHz has been attributed to the relaxation of a glycerol component (10% by weight) in the triglycerides of vegetable oils. This study presents a method to identify more than one relaxation process using a NanoVNA directly connected to a 5-pin open-ended coaxial probe. The reflection coefficient S11(f) was measured and transformed into the relative complex permittivity ε(f) using the Marsland transformation. The resulting spectra were analyzed with the Cole–Cole model and with the Maxwell model incorporating two Debye relaxations. The method was validated over the 50–900 MHz range using silicone oil, glycerol, and pure triglycerides. The static dielectric constant was obtained with high accuracy. For the first time, two relaxations were observed in oleic oils, including a low-frequency relaxation between 86 and 96 MHz, close to the 100 MHz relaxation of glycerol at 25 °C. Additionally, the low-cost equipment and the open-source software make the method accessible to laboratories with limited resources. 2026-07-11 Foods, Vol. 15, Pages 2460: Identification of Two Dielectric Relaxations in Oleic-Rich Oils Within the 50–900 MHz Range Using a Low-Cost Method

Foods doi: 10.3390/foods15142460

Authors: Inmaculada C. Fita José M. Cruz

The dielectric spectrum of vegetable oils has been widely used to explore relationships with their physicochemical quality parameters. A Cole–Cole relaxation with a characteristic frequency around 200–300 MHz is commonly reported at 25 °C. More recently, the efficient heating of vegetable oils at 2450 MHz has been attributed to the relaxation of a glycerol component (10% by weight) in the triglycerides of vegetable oils. This study presents a method to identify more than one relaxation process using a NanoVNA directly connected to a 5-pin open-ended coaxial probe. The reflection coefficient S11(f) was measured and transformed into the relative complex permittivity ε(f) using the Marsland transformation. The resulting spectra were analyzed with the Cole–Cole model and with the Maxwell model incorporating two Debye relaxations. The method was validated over the 50–900 MHz range using silicone oil, glycerol, and pure triglycerides. The static dielectric constant was obtained with high accuracy. For the first time, two relaxations were observed in oleic oils, including a low-frequency relaxation between 86 and 96 MHz, close to the 100 MHz relaxation of glycerol at 25 °C. Additionally, the low-cost equipment and the open-source software make the method accessible to laboratories with limited resources.

]]> Identification of Two Dielectric Relaxations in Oleic-Rich Oils Within the 50–900 MHz Range Using a Low-Cost Method Inmaculada C. Fita José M. Cruz doi: 10.3390/foods15142460 Foods 2026-07-11 Foods 2026-07-11 15 14 Article 2460 10.3390/foods15142460 https://www.mdpi.com/2304-8158/15/14/2460 Foods, Vol. 15, Pages 2459: Assessment of Essential and Toxic Elements in Commercial Diet Catering Meal Plants in Poland: Compliance with Nutritional Recommendations https://www.mdpi.com/2304-8158/15/14/2459 Background/Objectives: Commercial meal delivery diets are increasingly used as a convenient alternative to home-prepared meals. However, limited data are available regarding their mineral composition and potential exposure to toxic elements. This study aimed to evaluate the content of selected essential minerals (Ca, Cu, Fe, Mg, Se and Zn) and toxic elements (Cd and Pb) in daily food rations (DFRs) offered by selected commercial catering services in Poland. Methods: DFRs representing three dietary models (Hashimoto, DASH, and low-carb diets) were collected from commercial catering providers. Concentrations of essential minerals were determined using atomic absorption spectrometry (AAS), whereas toxic elements were determined using inductively coupled plasma mass spectrometry (ICP-MS). Mineral adequacy was assessed using Estimated Average Requirement (EAR) and Tolerable Upper Intake Level (UL) reference values. Exposure to toxic elements was evaluated using Estimated Daily Intake (EDI), estimated weekly Intake (EWI), Target Hazard Quotient (THQ), and Carcinogenic Risk (CR) indices. Results: Ca was the nutrient most frequently supplied in insufficient amounts, with 80–98% of analyzed meal plans failing to meet the EAR. In contrast, the remaining minerals were generally supplied in adequate amounts. Nevertheless, excessive intake of selected minerals was observed in some dietary models, with up to 37% of DASH diets exceeding the UL for Zn and approximately 32% of Hashimoto diets exceeding the UL for Cu. Although Cd and Pb were detected in all analyzed DFRs, THQ and CR values indicated negligible health risk. Conclusions: The analyzed meal delivery diets generally provided adequate amounts of most investigated minerals and did not pose a significant health risk related to Cd or Pb exposure. However, these findings apply only to the analyzed meal plans and should not be generalized to all commercial catering services or seasonal menu cycles in Poland. The widespread inadequacy of Ca intake and the occurrence of excessive Zn and Cu intake in selected dietary models highlight the need for improved nutritional quality control of commercially prepared diets. 2026-07-11 Foods, Vol. 15, Pages 2459: Assessment of Essential and Toxic Elements in Commercial Diet Catering Meal Plants in Poland: Compliance with Nutritional Recommendations

Foods doi: 10.3390/foods15142459

Authors: Dominika Patrycja Dobiecka Monika Grabia-Lis Justyna Moskwa Martyna Falkowska Katarzyna Socha Sylwia Katarzyna Naliwajko

Background/Objectives: Commercial meal delivery diets are increasingly used as a convenient alternative to home-prepared meals. However, limited data are available regarding their mineral composition and potential exposure to toxic elements. This study aimed to evaluate the content of selected essential minerals (Ca, Cu, Fe, Mg, Se and Zn) and toxic elements (Cd and Pb) in daily food rations (DFRs) offered by selected commercial catering services in Poland. Methods: DFRs representing three dietary models (Hashimoto, DASH, and low-carb diets) were collected from commercial catering providers. Concentrations of essential minerals were determined using atomic absorption spectrometry (AAS), whereas toxic elements were determined using inductively coupled plasma mass spectrometry (ICP-MS). Mineral adequacy was assessed using Estimated Average Requirement (EAR) and Tolerable Upper Intake Level (UL) reference values. Exposure to toxic elements was evaluated using Estimated Daily Intake (EDI), estimated weekly Intake (EWI), Target Hazard Quotient (THQ), and Carcinogenic Risk (CR) indices. Results: Ca was the nutrient most frequently supplied in insufficient amounts, with 80–98% of analyzed meal plans failing to meet the EAR. In contrast, the remaining minerals were generally supplied in adequate amounts. Nevertheless, excessive intake of selected minerals was observed in some dietary models, with up to 37% of DASH diets exceeding the UL for Zn and approximately 32% of Hashimoto diets exceeding the UL for Cu. Although Cd and Pb were detected in all analyzed DFRs, THQ and CR values indicated negligible health risk. Conclusions: The analyzed meal delivery diets generally provided adequate amounts of most investigated minerals and did not pose a significant health risk related to Cd or Pb exposure. However, these findings apply only to the analyzed meal plans and should not be generalized to all commercial catering services or seasonal menu cycles in Poland. The widespread inadequacy of Ca intake and the occurrence of excessive Zn and Cu intake in selected dietary models highlight the need for improved nutritional quality control of commercially prepared diets.

]]> Assessment of Essential and Toxic Elements in Commercial Diet Catering Meal Plants in Poland: Compliance with Nutritional Recommendations Dominika Patrycja Dobiecka Monika Grabia-Lis Justyna Moskwa Martyna Falkowska Katarzyna Socha Sylwia Katarzyna Naliwajko doi: 10.3390/foods15142459 Foods 2026-07-11 Foods 2026-07-11 15 14 Article 2459 10.3390/foods15142459 https://www.mdpi.com/2304-8158/15/14/2459 Foods, Vol. 15, Pages 2458: Recent Advances in 10-Hydroxy-2-Decenoic Acid (10-HDA): Biosynthesis, Biological Functions, and Regulatory Mechanisms in Honeybees https://www.mdpi.com/2304-8158/15/14/2458 Royal jelly (RJ) is a highly valued bee-derived functional food and natural health product, in which 10-hydroxy-2-decenoic acid (10-HDA) represents the most characteristic lipid component. As a unique fatty acid found exclusively in RJ, 10-HDA serves not only as a key marker for product authenticity, freshness, and quality evaluation but also as a major contributor to the biological activities of RJ, including immunomodulatory, metabolic regulatory, antimicrobial, anti-inflammatory, antitumor, and dermatological effects. Given its nutritional and quality-related importance, and because most previous reviews have focused primarily on the biological activities or compositional characteristics of 10-HDA, current knowledge regarding its biosynthesis, secretion, and regulatory mechanisms in worker mandibular glands has not yet been systematically organized and summarized. Understanding these processes is essential for explaining the biological origin of 10-HDA accumulation in RJ and for developing strategies to improve 10-HDA yield, royal jelly quality, and production standardization. This review summarizes current knowledge on the physicochemical properties and health-related functions of 10-HDA and further integrates recent advances in its endogenous biosynthesis and regulatory mechanisms. Particular emphasis is placed on the proposed three-step biosynthetic pathway, beginning with stearic acid and proceeding through cytochrome P450-mediated ω-hydroxylation, successive β-oxidation, and terminal dehydrogenation. We also discuss how 10-HDA production is shaped by worker developmental stage, glandular maturation, genetic background, dietary nutrients, botanical origin, endocrine signals, and apicultural management practices. By linking the biological origin of 10-HDA with its functional properties and quality-determining role in RJ, this review provides an integrated framework for understanding the formation of 10-HDA-rich royal jelly. By linking the biological origin, functional properties, and quality-determining role of 10-HDA in RJ, this review provides an integrated framework for understanding 10-HDA-rich royal jelly. It also identifies key gaps in biosynthetic validation, secretion mechanisms, and regulatory networks, offering guidance for RJ quality standardization, production optimization, and functional food development. 2026-07-10 Foods, Vol. 15, Pages 2458: Recent Advances in 10-Hydroxy-2-Decenoic Acid (10-HDA): Biosynthesis, Biological Functions, and Regulatory Mechanisms in Honeybees

Foods doi: 10.3390/foods15142458

Authors: Peiyuan Zou Yunxiao Hu Bin Yuan Pengbo Liang Shanshan Li Fuliang Hu

Royal jelly (RJ) is a highly valued bee-derived functional food and natural health product, in which 10-hydroxy-2-decenoic acid (10-HDA) represents the most characteristic lipid component. As a unique fatty acid found exclusively in RJ, 10-HDA serves not only as a key marker for product authenticity, freshness, and quality evaluation but also as a major contributor to the biological activities of RJ, including immunomodulatory, metabolic regulatory, antimicrobial, anti-inflammatory, antitumor, and dermatological effects. Given its nutritional and quality-related importance, and because most previous reviews have focused primarily on the biological activities or compositional characteristics of 10-HDA, current knowledge regarding its biosynthesis, secretion, and regulatory mechanisms in worker mandibular glands has not yet been systematically organized and summarized. Understanding these processes is essential for explaining the biological origin of 10-HDA accumulation in RJ and for developing strategies to improve 10-HDA yield, royal jelly quality, and production standardization. This review summarizes current knowledge on the physicochemical properties and health-related functions of 10-HDA and further integrates recent advances in its endogenous biosynthesis and regulatory mechanisms. Particular emphasis is placed on the proposed three-step biosynthetic pathway, beginning with stearic acid and proceeding through cytochrome P450-mediated ω-hydroxylation, successive β-oxidation, and terminal dehydrogenation. We also discuss how 10-HDA production is shaped by worker developmental stage, glandular maturation, genetic background, dietary nutrients, botanical origin, endocrine signals, and apicultural management practices. By linking the biological origin of 10-HDA with its functional properties and quality-determining role in RJ, this review provides an integrated framework for understanding the formation of 10-HDA-rich royal jelly. By linking the biological origin, functional properties, and quality-determining role of 10-HDA in RJ, this review provides an integrated framework for understanding 10-HDA-rich royal jelly. It also identifies key gaps in biosynthetic validation, secretion mechanisms, and regulatory networks, offering guidance for RJ quality standardization, production optimization, and functional food development.

]]> Recent Advances in 10-Hydroxy-2-Decenoic Acid (10-HDA): Biosynthesis, Biological Functions, and Regulatory Mechanisms in Honeybees Peiyuan Zou Yunxiao Hu Bin Yuan Pengbo Liang Shanshan Li Fuliang Hu doi: 10.3390/foods15142458 Foods 2026-07-10 Foods 2026-07-10 15 14 Review 2458 10.3390/foods15142458 https://www.mdpi.com/2304-8158/15/14/2458 Foods, Vol. 15, Pages 2457: Postbiotics in Functional Foods: Preparation-Based Characterization, Gut–Brain Axis Interactions, and Translational Perspectives https://www.mdpi.com/2304-8158/15/14/2457 Postbiotics are defined as preparations of inanimate microorganisms and/or their components that confer a health benefit on the host. Although interest in postbiotics has increased substantially, their translational use in functional foods remains insufficiently characterized with respect to preparation identity, production methodology, food-matrix compatibility, mechanistic specificity, and regulatory positioning. This PRISMA-guided structured review aims to synthesize current evidence on postbiotics in functional food and nutraceutical contexts, with particular emphasis on preparation-based characterization, gut–brain axis-related mechanisms and clinical findings, food matrix applicability, and regulatory and health-claim considerations. Unlike broader postbiotic reviews that mainly address definitions, general health effects, or technological stability, this review integrates preparation identity, production process, gut–brain axis-related evidence, food matrix compatibility, and regulatory/health-claim translation within a single functional food framework. A structured literature search was conducted in Scopus and Web of Science Core Collection and was completed on 16 February 2026. The search strategy included three conceptual blocks: postbiotic and inactivation-based preparation terms, functional food/nutraceutical and food matrix terms, and gut–brain axis-related clinical and mechanistic terms. Cosmetic, topical, veterinary, animal feed, and aquaculture-focused publications were excluded. The export files contained 131 records from Scopus and 136 from the Web of Science Core Collection, yielding 267 records after applying document-type and language filters. After manually removing duplicates, 237 unique records were screened. Following title/abstract screening, 176 records were excluded as outside the scope of the review, and 61 publications were retained for full-text assessment and final thematic synthesis. The review was reported according to applicable PRISMA 2020 items. The evidence was organized into three thematic domains: gut–brain axis-related clinical findings, mechanistic evidence, and food matrix/product development applications. Heat-inactivated preparations, including Lactobacillus gasseri CP2305 and Lactiplantibacillus plantarum SNK12, have shown preliminary effects on stress-related symptoms, sleep quality, and selected neuroendocrine or inflammatory biomarkers in human studies. Mechanistic pathways include gut barrier integrity, immunomodulation, short-chain fatty acid signaling, tryptophan–kynurenine–serotonin metabolism, vagal communication, and regulation of the hypothalamic–pituitary–adrenal axis. Food matrix studies support the potential application of postbiotics in fermented dairy products, cereal-based systems, plant-based matrices, powders, concentrates, and bioactive packaging; however, matrix-dependent effects on bioavailability, sensory quality, and biological activity remain incompletely defined. Postbiotics provide a stable translational platform for functional-food development, but their scientific and commercial use requires clear characterization of the microbial source, production process, inactivation method, retained active fractions, dose metric, delivery matrix, and clinically meaningful endpoint. Future studies should avoid broad category-level claims and prioritize preparation- and matrix-defined human evidence with standardized safety reporting. 2026-07-10 Foods, Vol. 15, Pages 2457: Postbiotics in Functional Foods: Preparation-Based Characterization, Gut–Brain Axis Interactions, and Translational Perspectives

Foods doi: 10.3390/foods15142457

Authors: Selin Elmas Daniela Cîrțînă Rodica Dîrnu Ion Dorin Plută Renata Maria Varut Carmen Vladulescu Adina Maria Kamal Gabriela Pura Romeo Popa Denisa Daniela Sakizlian Oana Diana Țîștea-Marcoci

Postbiotics are defined as preparations of inanimate microorganisms and/or their components that confer a health benefit on the host. Although interest in postbiotics has increased substantially, their translational use in functional foods remains insufficiently characterized with respect to preparation identity, production methodology, food-matrix compatibility, mechanistic specificity, and regulatory positioning. This PRISMA-guided structured review aims to synthesize current evidence on postbiotics in functional food and nutraceutical contexts, with particular emphasis on preparation-based characterization, gut–brain axis-related mechanisms and clinical findings, food matrix applicability, and regulatory and health-claim considerations. Unlike broader postbiotic reviews that mainly address definitions, general health effects, or technological stability, this review integrates preparation identity, production process, gut–brain axis-related evidence, food matrix compatibility, and regulatory/health-claim translation within a single functional food framework. A structured literature search was conducted in Scopus and Web of Science Core Collection and was completed on 16 February 2026. The search strategy included three conceptual blocks: postbiotic and inactivation-based preparation terms, functional food/nutraceutical and food matrix terms, and gut–brain axis-related clinical and mechanistic terms. Cosmetic, topical, veterinary, animal feed, and aquaculture-focused publications were excluded. The export files contained 131 records from Scopus and 136 from the Web of Science Core Collection, yielding 267 records after applying document-type and language filters. After manually removing duplicates, 237 unique records were screened. Following title/abstract screening, 176 records were excluded as outside the scope of the review, and 61 publications were retained for full-text assessment and final thematic synthesis. The review was reported according to applicable PRISMA 2020 items. The evidence was organized into three thematic domains: gut–brain axis-related clinical findings, mechanistic evidence, and food matrix/product development applications. Heat-inactivated preparations, including Lactobacillus gasseri CP2305 and Lactiplantibacillus plantarum SNK12, have shown preliminary effects on stress-related symptoms, sleep quality, and selected neuroendocrine or inflammatory biomarkers in human studies. Mechanistic pathways include gut barrier integrity, immunomodulation, short-chain fatty acid signaling, tryptophan–kynurenine–serotonin metabolism, vagal communication, and regulation of the hypothalamic–pituitary–adrenal axis. Food matrix studies support the potential application of postbiotics in fermented dairy products, cereal-based systems, plant-based matrices, powders, concentrates, and bioactive packaging; however, matrix-dependent effects on bioavailability, sensory quality, and biological activity remain incompletely defined. Postbiotics provide a stable translational platform for functional-food development, but their scientific and commercial use requires clear characterization of the microbial source, production process, inactivation method, retained active fractions, dose metric, delivery matrix, and clinically meaningful endpoint. Future studies should avoid broad category-level claims and prioritize preparation- and matrix-defined human evidence with standardized safety reporting.

]]> Postbiotics in Functional Foods: Preparation-Based Characterization, Gut–Brain Axis Interactions, and Translational Perspectives Selin Elmas Daniela Cîrțînă Rodica Dîrnu Ion Dorin Plută Renata Maria Varut Carmen Vladulescu Adina Maria Kamal Gabriela Pura Romeo Popa Denisa Daniela Sakizlian Oana Diana Țîștea-Marcoci doi: 10.3390/foods15142457 Foods 2026-07-10 Foods 2026-07-10 15 14 Review 2457 10.3390/foods15142457 https://www.mdpi.com/2304-8158/15/14/2457 Foods, Vol. 15, Pages 2456: Effects of Physical Modification Methods on Physicochemical, Structural and Functional Characteristics of Insoluble Dietary Fiber from Okara https://www.mdpi.com/2304-8158/15/14/2456 Physical treatment can improve the quality and overall characteristics of insoluble dietary fiber (IDF). This study investigated the effects of microjet homogenization treatment (MT), ultra-high-pressure treatment (HP), and ultrasonic treatment (UT) on the compositional profile, microstructure, basic properties, and bioactivity of IDF from okara. The modification processes increased IDF yield (unmodified IDF: 65.55%; MT-IDF: 70.51%; HP-IDF: 75.29%; UT-IDF: 79.09%). The mechanical action disrupted the compact structure, refined the particles, and increased the specific surface area (SSA). Compared with unmodified IDF (0.18 m2/g), the SSA values of MT-IDF, HP-IDF and UT-IDF increased by 83.33%, 50.00%, and 72.22%, respectively, thereby improving the overall hydration characteristics and adsorption performance of IDF. UT-IDF exhibited excellent water-holding capacity (8.11 g/g), yet its thermal stability ((mass loss: unmodified IDF (36.50%), MT-IDF (23.59%), HP-IDF (26.11%), and UT-IDF (33.74%)) and rheological properties (shear rate range of 35–40 s−1: unmodified IDF (1.77 Pa·s), MT-IDF (15.86 Pa·s), HP-IDF (21.11 Pa·s), UT-IDF (5.36 Pa·s)) were relatively inferior to those of MT-IDF and HP-IDF. Notably, MT-IDF exhibited superior modification effects, including a loose, porous microstructure, enhanced adsorption performance, and favorable prebiotic potential (Lactobacillus acidophilus 36h-OD600: 0.594; Bifidobacterium longum 36h-OD600: 0.509). Among the three physical modification methods, MT offers significant advantages in enhancing the quality of IDF from okara, improving its processing suitability, and facilitating its high-value utilization. However, this study still has certain limitations: the evaluation of the correlation between fiber digestion rate and probiotic potential was based only on in vitro models and has not been systematically evaluated using real food matrices. 2026-07-10 Foods, Vol. 15, Pages 2456: Effects of Physical Modification Methods on Physicochemical, Structural and Functional Characteristics of Insoluble Dietary Fiber from Okara

Foods doi: 10.3390/foods15142456

Authors: Xuyao Wei Huanyu Zheng

Physical treatment can improve the quality and overall characteristics of insoluble dietary fiber (IDF). This study investigated the effects of microjet homogenization treatment (MT), ultra-high-pressure treatment (HP), and ultrasonic treatment (UT) on the compositional profile, microstructure, basic properties, and bioactivity of IDF from okara. The modification processes increased IDF yield (unmodified IDF: 65.55%; MT-IDF: 70.51%; HP-IDF: 75.29%; UT-IDF: 79.09%). The mechanical action disrupted the compact structure, refined the particles, and increased the specific surface area (SSA). Compared with unmodified IDF (0.18 m2/g), the SSA values of MT-IDF, HP-IDF and UT-IDF increased by 83.33%, 50.00%, and 72.22%, respectively, thereby improving the overall hydration characteristics and adsorption performance of IDF. UT-IDF exhibited excellent water-holding capacity (8.11 g/g), yet its thermal stability ((mass loss: unmodified IDF (36.50%), MT-IDF (23.59%), HP-IDF (26.11%), and UT-IDF (33.74%)) and rheological properties (shear rate range of 35–40 s−1: unmodified IDF (1.77 Pa·s), MT-IDF (15.86 Pa·s), HP-IDF (21.11 Pa·s), UT-IDF (5.36 Pa·s)) were relatively inferior to those of MT-IDF and HP-IDF. Notably, MT-IDF exhibited superior modification effects, including a loose, porous microstructure, enhanced adsorption performance, and favorable prebiotic potential (Lactobacillus acidophilus 36h-OD600: 0.594; Bifidobacterium longum 36h-OD600: 0.509). Among the three physical modification methods, MT offers significant advantages in enhancing the quality of IDF from okara, improving its processing suitability, and facilitating its high-value utilization. However, this study still has certain limitations: the evaluation of the correlation between fiber digestion rate and probiotic potential was based only on in vitro models and has not been systematically evaluated using real food matrices.

]]> Effects of Physical Modification Methods on Physicochemical, Structural and Functional Characteristics of Insoluble Dietary Fiber from Okara Xuyao Wei Huanyu Zheng doi: 10.3390/foods15142456 Foods 2026-07-10 Foods 2026-07-10 15 14 Article 2456 10.3390/foods15142456 https://www.mdpi.com/2304-8158/15/14/2456 Foods, Vol. 15, Pages 2455: Drying Route Influences Matrix Organization, Reconstitution, Flowability and Selected Phytochemical Indicators of Apricot Powder https://www.mdpi.com/2304-8158/15/14/2455 Apricot powder functionality after drying, grinding and sieving remains insufficiently understood. This study prepared powders from diluted Diaoganxing apricot pulp using hot-air drying (HAD), infrared drying (IRD), vacuum-pulsed drying (VPD) and vacuum freeze drying (VFD), followed by identical grinding and 60-mesh sieving. Moisture status, density, calculated porosity, particle characteristics, reconstitution, flowability, color, selected phytochemical indicators, ferric reducing antioxidant power (FRAP) and supplementary electronic-nose fingerprints were evaluated. The drying route markedly affected powder properties: moisture content and water activity ranged from 7.23 ± 0.38% to 9.85 ± 0.02% and 0.218 ± 0.002 to 0.370 ± 0.007, respectively. VFD gave the highest calculated porosity (59.09 ± 0.84%), shortest wettability time (46.05 ± 1.71 s), highest water-holding capacity (3.63 ± 0.07 g/g), smallest color difference (ΔE = 1.12 ± 0.47), and highest TPC, TCC, AAC and FRAP values. VPD showed the best handling indices, with the lowest angle of repose (28.44 ± 0.34°), Hausner ratio (1.07 ± 0.01) and Carr index (6.33 ± 0.66%). Correlation/PCA indicated treatment-level co-variation, not causality. Under the tested processing conditions, VFD may be preferable for rapid reconstitution and the measured quality indicators, whereas VPD may be more suitable for powder handling. 2026-07-10 Foods, Vol. 15, Pages 2455: Drying Route Influences Matrix Organization, Reconstitution, Flowability and Selected Phytochemical Indicators of Apricot Powder

Foods doi: 10.3390/foods15142455

Authors: Zhanjun Hu Hong Zhang Zhihui Tang Ruili Zhang

Apricot powder functionality after drying, grinding and sieving remains insufficiently understood. This study prepared powders from diluted Diaoganxing apricot pulp using hot-air drying (HAD), infrared drying (IRD), vacuum-pulsed drying (VPD) and vacuum freeze drying (VFD), followed by identical grinding and 60-mesh sieving. Moisture status, density, calculated porosity, particle characteristics, reconstitution, flowability, color, selected phytochemical indicators, ferric reducing antioxidant power (FRAP) and supplementary electronic-nose fingerprints were evaluated. The drying route markedly affected powder properties: moisture content and water activity ranged from 7.23 ± 0.38% to 9.85 ± 0.02% and 0.218 ± 0.002 to 0.370 ± 0.007, respectively. VFD gave the highest calculated porosity (59.09 ± 0.84%), shortest wettability time (46.05 ± 1.71 s), highest water-holding capacity (3.63 ± 0.07 g/g), smallest color difference (ΔE = 1.12 ± 0.47), and highest TPC, TCC, AAC and FRAP values. VPD showed the best handling indices, with the lowest angle of repose (28.44 ± 0.34°), Hausner ratio (1.07 ± 0.01) and Carr index (6.33 ± 0.66%). Correlation/PCA indicated treatment-level co-variation, not causality. Under the tested processing conditions, VFD may be preferable for rapid reconstitution and the measured quality indicators, whereas VPD may be more suitable for powder handling.

]]> Drying Route Influences Matrix Organization, Reconstitution, Flowability and Selected Phytochemical Indicators of Apricot Powder Zhanjun Hu Hong Zhang Zhihui Tang Ruili Zhang doi: 10.3390/foods15142455 Foods 2026-07-10 Foods 2026-07-10 15 14 Article 2455 10.3390/foods15142455 https://www.mdpi.com/2304-8158/15/14/2455 Foods, Vol. 15, Pages 2454: Influence of Ecological Zones and Honey Bee Morphometric Traits on the Physicochemical Properties of Honey in Kazakhstan https://www.mdpi.com/2304-8158/15/14/2454 This study aimed to evaluate the influence of ecological zones and honey bee morphometric characteristics on the physicochemical properties of honey produced in different regions of Kazakhstan. A total of 103 honey samples were collected and analyzed for key quality parameters, including moisture content, sugars, acidity, pH, and diastase activity. Multivariate statistical approaches, including principal component analysis (PCA), linear discriminant analysis (LDA), and multivariate analysis of variance (MANOVA), were applied to assess variability and underlying patterns. Geometric morphometric analysis of wing shape (MorphoJ) revealed a high degree of morphological homogeneity across all samples, with no distinct clustering in PCA space. This was further supported by canonical variate analysis (CVA) using IdentiFly, which assigned the majority of samples to the C lineage (Apis mellifera carnica) with high classification probability, indicating a uniform population structure. MANOVA results demonstrated that neither ecological zone nor morphometric traits exerted a significant global effect on honey physicochemical properties (p > 0.05). However, significant interaction effects were identified between ecological zone and specific morphometric variables, particularly sternite length and cubital index (p < 0.05), suggesting a context-dependent influence. 2026-07-10 Foods, Vol. 15, Pages 2454: Influence of Ecological Zones and Honey Bee Morphometric Traits on the Physicochemical Properties of Honey in Kazakhstan

Foods doi: 10.3390/foods15142454

Authors: Maxat Toishimanov Ulzhan Nuraliyeva Gaukhar Moldakhmetova Merey Torekhanov Zhanar Sheralieva Gulim Khalykova Nuradil Spatay Anton Skryl Timur Krupskiy Kanat Mustafin

This study aimed to evaluate the influence of ecological zones and honey bee morphometric characteristics on the physicochemical properties of honey produced in different regions of Kazakhstan. A total of 103 honey samples were collected and analyzed for key quality parameters, including moisture content, sugars, acidity, pH, and diastase activity. Multivariate statistical approaches, including principal component analysis (PCA), linear discriminant analysis (LDA), and multivariate analysis of variance (MANOVA), were applied to assess variability and underlying patterns. Geometric morphometric analysis of wing shape (MorphoJ) revealed a high degree of morphological homogeneity across all samples, with no distinct clustering in PCA space. This was further supported by canonical variate analysis (CVA) using IdentiFly, which assigned the majority of samples to the C lineage (Apis mellifera carnica) with high classification probability, indicating a uniform population structure. MANOVA results demonstrated that neither ecological zone nor morphometric traits exerted a significant global effect on honey physicochemical properties (p > 0.05). However, significant interaction effects were identified between ecological zone and specific morphometric variables, particularly sternite length and cubital index (p < 0.05), suggesting a context-dependent influence.

]]> Influence of Ecological Zones and Honey Bee Morphometric Traits on the Physicochemical Properties of Honey in Kazakhstan Maxat Toishimanov Ulzhan Nuraliyeva Gaukhar Moldakhmetova Merey Torekhanov Zhanar Sheralieva Gulim Khalykova Nuradil Spatay Anton Skryl Timur Krupskiy Kanat Mustafin doi: 10.3390/foods15142454 Foods 2026-07-10 Foods 2026-07-10 15 14 Article 2454 10.3390/foods15142454 https://www.mdpi.com/2304-8158/15/14/2454 Foods, Vol. 15, Pages 2453: Applied Microbiology and Biotechnology: Challenges in Food Microbiology and Food Safety Research https://www.mdpi.com/2304-8158/15/14/2453 Food microbiology is an increasingly interdisciplinary field, essential to modern global food systems [...] 2026-07-10 Foods, Vol. 15, Pages 2453: Applied Microbiology and Biotechnology: Challenges in Food Microbiology and Food Safety Research

Foods doi: 10.3390/foods15142453

Authors: Aleksandra Ranitović

Food microbiology is an increasingly interdisciplinary field, essential to modern global food systems [...]

]]> Applied Microbiology and Biotechnology: Challenges in Food Microbiology and Food Safety Research Aleksandra Ranitović doi: 10.3390/foods15142453 Foods 2026-07-10 Foods 2026-07-10 15 14 Editorial 2453 10.3390/foods15142453 https://www.mdpi.com/2304-8158/15/14/2453 Foods, Vol. 15, Pages 2452: Characterisation of Iron Content and Speciation in Australian Eggs https://www.mdpi.com/2304-8158/15/14/2452 The quantity and bioavailability of iron (Fe) in commercial chicken eggs have been subject to ongoing debate. Understanding the chemical form of Fe in eggs, and how different laying conditions or cooking environments may alter chemical form is important to guide future studies of Fe bioavailability. To address these unanswered questions, this study aimed to accurately quantify and characterise Fe speciation (including haem and non-haem Fe) in egg yolk, albumen and whole eggs (mixed yolk and albumen), in both raw and cooked eggs. Eggs were obtained from four different hen housing systems: free-range, cage, barn and organic. Total Fe was measured using microwave plasma atomic emission spectrometry, and X-ray absorption near-edge structure spectroscopy was used to quantify the relative proportions of different chemical forms of Fe (Fe speciation). These analyses were conducted on raw albumen, yolk, and whole egg samples (combined yolk and albumen) from eggs produced across all housing systems, as well as on baked and boiled albumen, yolk, and whole egg samples from free-range eggs. Haem Fe was not detected by the analytical methods used, confirming that eggs are not a nutritionally relevant source of haem Fe. Mixing yolk and albumen alters Fe speciation, decreasing relative phosphate coordination of Fe and increasing Fe associated with protein carboxylate and chloride groups. Subsequent baking causes a significant reduction in carboxylate- and chloride-bound Fe, accompanied by an increase in sulfur-bound Fe. Boiling eggs was found to have minimal effects on Fe speciation. Despite contributing little Fe, albumen plays an important role in modulating Fe speciation, which may subsequently impact bioavailability. Cooking eggs changes the Fe speciation, particularly increasing the amount of Fe–S coordination, which should be taken into consideration for future study design when assessing Fe bioavailability. 2026-07-10 Foods, Vol. 15, Pages 2452: Characterisation of Iron Content and Speciation in Australian Eggs

Foods doi: 10.3390/foods15142452

Authors: Meg Willans Gaewyn Ellison Evelyn S. Innes Jeremy L. Wykes Pria Ramkissoon Simon A. James Mark J. Hackett Natalie K. Morgan

The quantity and bioavailability of iron (Fe) in commercial chicken eggs have been subject to ongoing debate. Understanding the chemical form of Fe in eggs, and how different laying conditions or cooking environments may alter chemical form is important to guide future studies of Fe bioavailability. To address these unanswered questions, this study aimed to accurately quantify and characterise Fe speciation (including haem and non-haem Fe) in egg yolk, albumen and whole eggs (mixed yolk and albumen), in both raw and cooked eggs. Eggs were obtained from four different hen housing systems: free-range, cage, barn and organic. Total Fe was measured using microwave plasma atomic emission spectrometry, and X-ray absorption near-edge structure spectroscopy was used to quantify the relative proportions of different chemical forms of Fe (Fe speciation). These analyses were conducted on raw albumen, yolk, and whole egg samples (combined yolk and albumen) from eggs produced across all housing systems, as well as on baked and boiled albumen, yolk, and whole egg samples from free-range eggs. Haem Fe was not detected by the analytical methods used, confirming that eggs are not a nutritionally relevant source of haem Fe. Mixing yolk and albumen alters Fe speciation, decreasing relative phosphate coordination of Fe and increasing Fe associated with protein carboxylate and chloride groups. Subsequent baking causes a significant reduction in carboxylate- and chloride-bound Fe, accompanied by an increase in sulfur-bound Fe. Boiling eggs was found to have minimal effects on Fe speciation. Despite contributing little Fe, albumen plays an important role in modulating Fe speciation, which may subsequently impact bioavailability. Cooking eggs changes the Fe speciation, particularly increasing the amount of Fe–S coordination, which should be taken into consideration for future study design when assessing Fe bioavailability.

]]> Characterisation of Iron Content and Speciation in Australian Eggs Meg Willans Gaewyn Ellison Evelyn S. Innes Jeremy L. Wykes Pria Ramkissoon Simon A. James Mark J. Hackett Natalie K. Morgan doi: 10.3390/foods15142452 Foods 2026-07-10 Foods 2026-07-10 15 14 Article 2452 10.3390/foods15142452 https://www.mdpi.com/2304-8158/15/14/2452 Foods, Vol. 15, Pages 2451: Camel Milk Alleviates Chronic Fatigue Syndrome-like Symptoms in Mice by Modulating the Small Intestinal Microbiota and Inflammation https://www.mdpi.com/2304-8158/15/14/2451 This study aimed to investigate the therapeutic effects of camel milk (CM) on chronic fatigue syndrome (CFS) and elucidate the mechanisms underlying the microbiota–gut–brain axis. Using a murine model of CFS induced by chronic restraint and forced swimming stress, we administered lyophilized CM (1500 mg/kg/day, equivalent to approximately 121.5 mg/kg/day in humans based on body surface area conversion using the standard allometric scaling formula) orally. CM supplementation was significantly associated with ameliorated fatigue-like behaviors, as evidenced by prolonged swimming endurance and reduced immobility time. Metagenomic analysis revealed that CM was associated with reshaping of the small intestinal microbiota, including enrichment of beneficial Lactococcus lactis and suppression of pathobionts (H. hepaticus and H. typhlonius). These microbial shifts correlated with increased luminal lactic acid, improved intestinal barrier integrity (increased villus height, reduced crypt depth), and attenuated local inflammation (reduced TNF-α and IL-6, elevated IL-10). Consequently, CM was associated with reduced bacterial translocation and systemic inflammation, and normalization of hypothalamic–pituitary–adrenal (HPA) axis hyperactivity. We conclude that CM is associated with prevention of CFS-like symptoms through modulation of the gut ecosystem and strengthening of the intestinal barrier, potentially breaking the vicious cycle of gut inflammation and HPA axis dysfunction, although causality remains to be established through fecal microbiota transplantation or similar mechanistic studies. 2026-07-10 Foods, Vol. 15, Pages 2451: Camel Milk Alleviates Chronic Fatigue Syndrome-like Symptoms in Mice by Modulating the Small Intestinal Microbiota and Inflammation

Foods doi: 10.3390/foods15142451

Authors: Shiqi Zhang Yating Wu Fulan Wang Hongman Li Nan Zheng He Chen Yankun Zhao

This study aimed to investigate the therapeutic effects of camel milk (CM) on chronic fatigue syndrome (CFS) and elucidate the mechanisms underlying the microbiota–gut–brain axis. Using a murine model of CFS induced by chronic restraint and forced swimming stress, we administered lyophilized CM (1500 mg/kg/day, equivalent to approximately 121.5 mg/kg/day in humans based on body surface area conversion using the standard allometric scaling formula) orally. CM supplementation was significantly associated with ameliorated fatigue-like behaviors, as evidenced by prolonged swimming endurance and reduced immobility time. Metagenomic analysis revealed that CM was associated with reshaping of the small intestinal microbiota, including enrichment of beneficial Lactococcus lactis and suppression of pathobionts (H. hepaticus and H. typhlonius). These microbial shifts correlated with increased luminal lactic acid, improved intestinal barrier integrity (increased villus height, reduced crypt depth), and attenuated local inflammation (reduced TNF-α and IL-6, elevated IL-10). Consequently, CM was associated with reduced bacterial translocation and systemic inflammation, and normalization of hypothalamic–pituitary–adrenal (HPA) axis hyperactivity. We conclude that CM is associated with prevention of CFS-like symptoms through modulation of the gut ecosystem and strengthening of the intestinal barrier, potentially breaking the vicious cycle of gut inflammation and HPA axis dysfunction, although causality remains to be established through fecal microbiota transplantation or similar mechanistic studies.

]]> Camel Milk Alleviates Chronic Fatigue Syndrome-like Symptoms in Mice by Modulating the Small Intestinal Microbiota and Inflammation Shiqi Zhang Yating Wu Fulan Wang Hongman Li Nan Zheng He Chen Yankun Zhao doi: 10.3390/foods15142451 Foods 2026-07-10 Foods 2026-07-10 15 14 Article 2451 10.3390/foods15142451 https://www.mdpi.com/2304-8158/15/14/2451 Foods, Vol. 15, Pages 2450: Sensory Variability in Propolis from the Mexican Comarca Lagunera: A Multivariate Analysis https://www.mdpi.com/2304-8158/15/14/2450 Propolis has gained widespread interest due to its multiple applications in the food and pharmaceutical industries. Therefore, the objective of this study was to determine the sensory differences among propolis samples collected in the Mexican Comarca Lagunera region and to identify the sensory attributes highest-rated by a trained sensory panel. The methodology involved collecting ten propolis samples following the guidelines of the Mexican Official Standard NOM-003-SAG/GAN-2017. A panel of 24 panelists was established, evaluating the samples using an attribute-specific categorical scale and a nine-point hedonic Likert scale. The attributes considered were color, aroma, taste, consistency, and overall acceptance. Data were analyzed using descriptive statistics, Spearman correlation coefficients, hierarchical cluster analysis, Principal Component Analysis (PCA), and the non-parametric Kruskal–Wallis test. Results indicated that taste and aroma were the most relevant sensory attributes, predominantly characterized by a bitter taste and intense aroma. Both attributes showed statistically significant differences. Samples TLA1 and SB1 obtained the highest scores in these parameters. Conversely, SB2 and SB3 showed lower acceptability across all evaluated attributes. This study highlights the need for continued multidisciplinary research aimed at the sensory characterization of propolis and at strengthening its regional documentation. Such efforts will contribute to its commercial valuation, geographical differentiation, and consolidation as a bee product with high functional potential. 2026-07-10 Foods, Vol. 15, Pages 2450: Sensory Variability in Propolis from the Mexican Comarca Lagunera: A Multivariate Analysis

Foods doi: 10.3390/foods15142450

Authors: Perla Susana Martínez-Rojas Rafael García-Vázquez Blanca Isabel Sánchez-Toledano Marco Andrés López-Santiago Ramón Trucíos-Caciano Julián Cerano-Paredes Miguel Ángel Mata-Espinosa Lorenzo Danilo Granados-Rivera

Propolis has gained widespread interest due to its multiple applications in the food and pharmaceutical industries. Therefore, the objective of this study was to determine the sensory differences among propolis samples collected in the Mexican Comarca Lagunera region and to identify the sensory attributes highest-rated by a trained sensory panel. The methodology involved collecting ten propolis samples following the guidelines of the Mexican Official Standard NOM-003-SAG/GAN-2017. A panel of 24 panelists was established, evaluating the samples using an attribute-specific categorical scale and a nine-point hedonic Likert scale. The attributes considered were color, aroma, taste, consistency, and overall acceptance. Data were analyzed using descriptive statistics, Spearman correlation coefficients, hierarchical cluster analysis, Principal Component Analysis (PCA), and the non-parametric Kruskal–Wallis test. Results indicated that taste and aroma were the most relevant sensory attributes, predominantly characterized by a bitter taste and intense aroma. Both attributes showed statistically significant differences. Samples TLA1 and SB1 obtained the highest scores in these parameters. Conversely, SB2 and SB3 showed lower acceptability across all evaluated attributes. This study highlights the need for continued multidisciplinary research aimed at the sensory characterization of propolis and at strengthening its regional documentation. Such efforts will contribute to its commercial valuation, geographical differentiation, and consolidation as a bee product with high functional potential.

]]> Sensory Variability in Propolis from the Mexican Comarca Lagunera: A Multivariate Analysis Perla Susana Martínez-Rojas Rafael García-Vázquez Blanca Isabel Sánchez-Toledano Marco Andrés López-Santiago Ramón Trucíos-Caciano Julián Cerano-Paredes Miguel Ángel Mata-Espinosa Lorenzo Danilo Granados-Rivera doi: 10.3390/foods15142450 Foods 2026-07-10 Foods 2026-07-10 15 14 Article 2450 10.3390/foods15142450 https://www.mdpi.com/2304-8158/15/14/2450 Foods, Vol. 15, Pages 2449: Optimization of Wild Blackthorn (Prunus spinosa L.) Purée Drying: Effect of Egg Albumen Concentration Using Response Surface Methodology https://www.mdpi.com/2304-8158/15/14/2449 Prunus spinosa L. (wild blackthorn) purée is an effective, nutrient-dense matrix that is rich in polyphenols, dietary fiber, and ascorbic acid, possessing significant potential as a functional food ingredient. This study investigated the technological valorization of wild blackthorn purée using convective and infrared-assisted foam-mat drying, evaluating the impact of temperatures (50, 60, and 70 °C) on bioactive profiles, antioxidant activity, color parameters, and powder flowability. Results indicated that the Midilli and Page models proved the best fit for the experimental drying kinetics, with higher effective moisture diffusivity (Deff) observed in infrared-assisted systems. Convective foam-mat drying (60 °C, 5% egg albumen) resulted in a higher anthocyanin content compared to the control (0% egg albumen), corresponding to a relative increase of 20.8% based on HPLC analysis. Under infrared drying at 60 °C, the 10% egg albumen formulation showed a relative increase of 7.8% compared to the corresponding control. Samples without egg albumen (0% EA) exhibited baseline polyphenolic content under both drying techniques. Samples obtained without egg albumen (0% EA) under optimized conditions exhibited improved color stability and maintained polyphenolic content. Overall, the results highlight the combined effect of drying method, temperature, and egg albumen concentration on the quality of blackthorn purée powders under the studied conditions. 2026-07-10 Foods, Vol. 15, Pages 2449: Optimization of Wild Blackthorn (Prunus spinosa L.) Purée Drying: Effect of Egg Albumen Concentration Using Response Surface Methodology

Foods doi: 10.3390/foods15142449

Authors: Silviu Măntăilă Nicoleta Balan Mihaela Cotârleț Oana Viorela Nistor Doina Georgeta Andronoiu Dănuț-Gabriel Mocanu

Prunus spinosa L. (wild blackthorn) purée is an effective, nutrient-dense matrix that is rich in polyphenols, dietary fiber, and ascorbic acid, possessing significant potential as a functional food ingredient. This study investigated the technological valorization of wild blackthorn purée using convective and infrared-assisted foam-mat drying, evaluating the impact of temperatures (50, 60, and 70 °C) on bioactive profiles, antioxidant activity, color parameters, and powder flowability. Results indicated that the Midilli and Page models proved the best fit for the experimental drying kinetics, with higher effective moisture diffusivity (Deff) observed in infrared-assisted systems. Convective foam-mat drying (60 °C, 5% egg albumen) resulted in a higher anthocyanin content compared to the control (0% egg albumen), corresponding to a relative increase of 20.8% based on HPLC analysis. Under infrared drying at 60 °C, the 10% egg albumen formulation showed a relative increase of 7.8% compared to the corresponding control. Samples without egg albumen (0% EA) exhibited baseline polyphenolic content under both drying techniques. Samples obtained without egg albumen (0% EA) under optimized conditions exhibited improved color stability and maintained polyphenolic content. Overall, the results highlight the combined effect of drying method, temperature, and egg albumen concentration on the quality of blackthorn purée powders under the studied conditions.

]]> Optimization of Wild Blackthorn (Prunus spinosa L.) Purée Drying: Effect of Egg Albumen Concentration Using Response Surface Methodology Silviu Măntăilă Nicoleta Balan Mihaela Cotârleț Oana Viorela Nistor Doina Georgeta Andronoiu Dănuț-Gabriel Mocanu doi: 10.3390/foods15142449 Foods 2026-07-10 Foods 2026-07-10 15 14 Article 2449 10.3390/foods15142449 https://www.mdpi.com/2304-8158/15/14/2449 Foods, Vol. 15, Pages 2448: How Does Consumers’ Perception Influence Their Food Choices? https://www.mdpi.com/2304-8158/15/14/2448 Mazon [...] 2026-07-10 Foods, Vol. 15, Pages 2448: How Does Consumers’ Perception Influence Their Food Choices?

Foods doi: 10.3390/foods15142448

Authors: Wilma Maria Coelho Araújo Sandra Fernandes Arruda

Mazon [...]

]]> How Does Consumers’ Perception Influence Their Food Choices? Wilma Maria Coelho Araújo Sandra Fernandes Arruda doi: 10.3390/foods15142448 Foods 2026-07-10 Foods 2026-07-10 15 14 Editorial 2448 10.3390/foods15142448 https://www.mdpi.com/2304-8158/15/14/2448 Foods, Vol. 15, Pages 2447: Phytochemical Characterization and Antioxidant/Antitumoral Potential of Coffee Silverskin: Comparative Insights with Green and Roasted Coffee https://www.mdpi.com/2304-8158/15/14/2447 Coffee is one of the most consumed beverages worldwide, and epidemiological studies suggest it may reduce the incidence of certain cancers. However, the anticancer potential of coffee silverskin (CS), the main by-product of coffee roasting, remains unexplored. This work aimed to valorize this bioresource by characterizing its bioactive composition and assessing its antioxidant and antitumoral potential. CS aqueous extracts were obtained through a fast and eco-friendly ultrasound-assisted extraction method and analyzed regarding caffeine, 5-caffeoylquinic acid, and amino acids (total and free). Their effects on cell growth, proliferation, viability, migration, lipid peroxidation, angiogenic factors, and cell cycle distribution were evaluated in pancreatic, breast, and colorectal cancer cell lines. Results were compared with those of green coffee (GC) and roasted coffee (RC) extracts. Despite presenting lower amounts of the bioactive compounds analyzed than GC and RC, CS extract exhibited a marked anticancer potential, surpassing the effects of GC and RC extracts in most assays. These findings position CS as a sustainable and high-value source of bioactive compounds with antitumoral potential, supporting biowaste valorization, circular economy, and sustainable production while contributing to health and well-being goals aligned with United Nations SDGs 12 and 3. Further studies are needed to clarify its mechanisms and in vivo efficacy. 2026-07-09 Foods, Vol. 15, Pages 2447: Phytochemical Characterization and Antioxidant/Antitumoral Potential of Coffee Silverskin: Comparative Insights with Green and Roasted Coffee

Foods doi: 10.3390/foods15142447

Authors: Juliana A. Barreto-Peixoto Cláudia Silva Susana Machado Maria Beatriz Prior Pinto Oliveira Rita C. Alves Fátima Martel Nelson Andrade

Coffee is one of the most consumed beverages worldwide, and epidemiological studies suggest it may reduce the incidence of certain cancers. However, the anticancer potential of coffee silverskin (CS), the main by-product of coffee roasting, remains unexplored. This work aimed to valorize this bioresource by characterizing its bioactive composition and assessing its antioxidant and antitumoral potential. CS aqueous extracts were obtained through a fast and eco-friendly ultrasound-assisted extraction method and analyzed regarding caffeine, 5-caffeoylquinic acid, and amino acids (total and free). Their effects on cell growth, proliferation, viability, migration, lipid peroxidation, angiogenic factors, and cell cycle distribution were evaluated in pancreatic, breast, and colorectal cancer cell lines. Results were compared with those of green coffee (GC) and roasted coffee (RC) extracts. Despite presenting lower amounts of the bioactive compounds analyzed than GC and RC, CS extract exhibited a marked anticancer potential, surpassing the effects of GC and RC extracts in most assays. These findings position CS as a sustainable and high-value source of bioactive compounds with antitumoral potential, supporting biowaste valorization, circular economy, and sustainable production while contributing to health and well-being goals aligned with United Nations SDGs 12 and 3. Further studies are needed to clarify its mechanisms and in vivo efficacy.

]]> Phytochemical Characterization and Antioxidant/Antitumoral Potential of Coffee Silverskin: Comparative Insights with Green and Roasted Coffee Juliana A. Barreto-Peixoto Cláudia Silva Susana Machado Maria Beatriz Prior Pinto Oliveira Rita C. Alves Fátima Martel Nelson Andrade doi: 10.3390/foods15142447 Foods 2026-07-09 Foods 2026-07-09 15 14 Article 2447 10.3390/foods15142447 https://www.mdpi.com/2304-8158/15/14/2447 Foods, Vol. 15, Pages 2446: Ultrasound-Assisted Extraction of Bioactive Compounds from Pomegranate Peel Using Vinegar with α-Cyclodextrin as a Green Solvent https://www.mdpi.com/2304-8158/15/14/2446 The recovery of polyphenols from pomegranate peel is limited by conventional extraction methods that rely on organic solvents. This study evaluated the ultrasound-assisted extraction (UAE) of dehydrated pomegranate peel using greener solvent systems based on distilled vinegar combined with α-cyclodextrin (αCD) to enhance the solubilization and recovery of phenolic compounds. The resulting extracts were characterized by total antioxidant capacity (DPPH free radical scavenging assay), total phenolic content (TPC, Folin–Ciocalteu assay), targeted phenolic analysis (HPLC-QTOF-MS analysis) and antimicrobial activity (Kirby–Bauer well-diffusion assay) against Listeria monocytogenes and Salmonella enterica. The unbuffered vinegar system (V2) exhibited the highest antioxidant capacity (2372.1 ± 109.7 µmol TE/g DW), significantly exceeding the methanolic control (1147.5 ± 477.6 µmol TE/g DW; p < 0.05). The vinegar-αCD system (V2-10) showed the highest TPC (196.2 ± 15.6 mg GAE/g DW), while HPLC-QTOF-MS identified punicalagin as the predominant phenolic compound (26.1–64.5 mg/g DW), with the highest total quantified phenolic content (76.2 mg/g DW). Vinegar-based extracts also inhibited L. monocytogenes (33.1–46.7 mm) and S. enterica (19.9–24.3 mm). Overall, UAE combined with vinegar-αCD solvents represents a promising green extraction strategy for obtaining polyphenol-rich extracts from pomegranate byproducts, providing comparative insights into solvent-dependent differences in phenolic profiles and bioactivity. 2026-07-09 Foods, Vol. 15, Pages 2446: Ultrasound-Assisted Extraction of Bioactive Compounds from Pomegranate Peel Using Vinegar with α-Cyclodextrin as a Green Solvent

Foods doi: 10.3390/foods15142446

Authors: María de los Ángeles Martínez-Sánchez Ginés Benito Martínez-Hernández Antonio López-Gómez

The recovery of polyphenols from pomegranate peel is limited by conventional extraction methods that rely on organic solvents. This study evaluated the ultrasound-assisted extraction (UAE) of dehydrated pomegranate peel using greener solvent systems based on distilled vinegar combined with α-cyclodextrin (αCD) to enhance the solubilization and recovery of phenolic compounds. The resulting extracts were characterized by total antioxidant capacity (DPPH free radical scavenging assay), total phenolic content (TPC, Folin–Ciocalteu assay), targeted phenolic analysis (HPLC-QTOF-MS analysis) and antimicrobial activity (Kirby–Bauer well-diffusion assay) against Listeria monocytogenes and Salmonella enterica. The unbuffered vinegar system (V2) exhibited the highest antioxidant capacity (2372.1 ± 109.7 µmol TE/g DW), significantly exceeding the methanolic control (1147.5 ± 477.6 µmol TE/g DW; p < 0.05). The vinegar-αCD system (V2-10) showed the highest TPC (196.2 ± 15.6 mg GAE/g DW), while HPLC-QTOF-MS identified punicalagin as the predominant phenolic compound (26.1–64.5 mg/g DW), with the highest total quantified phenolic content (76.2 mg/g DW). Vinegar-based extracts also inhibited L. monocytogenes (33.1–46.7 mm) and S. enterica (19.9–24.3 mm). Overall, UAE combined with vinegar-αCD solvents represents a promising green extraction strategy for obtaining polyphenol-rich extracts from pomegranate byproducts, providing comparative insights into solvent-dependent differences in phenolic profiles and bioactivity.

]]> Ultrasound-Assisted Extraction of Bioactive Compounds from Pomegranate Peel Using Vinegar with α-Cyclodextrin as a Green Solvent María de los Ángeles Martínez-Sánchez Ginés Benito Martínez-Hernández Antonio López-Gómez doi: 10.3390/foods15142446 Foods 2026-07-09 Foods 2026-07-09 15 14 Article 2446 10.3390/foods15142446 https://www.mdpi.com/2304-8158/15/14/2446 Foods, Vol. 15, Pages 2444: Effects of Anthocyanin-Rich Sorghum Bran Extract on the Quality, Antioxidant Stability, Processing Safety, and Flavor of Taosu—A Chinese Shortbread Cookie https://www.mdpi.com/2304-8158/15/14/2444 Sorghum bran, an abundant milling by-product, is rich in phenolics but underused as a food ingredient. Anthocyanin-rich sorghum bran extract (SBE) was added to Taosu, a traditional Chinese shortbread cookie, at 0–2%, and its effects on quality, flavor, antioxidant stability during storage, and heat-induced contaminants were evaluated. UHPLC-QTOF-MS/MS showed that SBE was rich in flavones (apigenin, luteolin) and 3-deoxyanthocyanidin apigeninidin and had strong in vitro antioxidant capacity; these phenolics transferred dose-dependently into Taosu. SBE raised the total phenolic, flavonoid, and anthocyanin contents and the radical-scavenging capacity and imparted a natural reddish color. The instrumental taste profile was essentially unchanged, whereas HS-SPME-GC-MS revealed a dose-dependent shift in the volatile profile, with more Maillard-derived furans (e.g., furfuryl alcohol) and fewer lipid-oxidation aldehydes at the highest level. At the 2% level, acrylamide and 5-hydroxymethylfurfural (5-HMF) were reduced by 30.9% and 46.0%, respectively. After 14 days of storage, the fortified cookies retained much higher phenolic and antioxidant levels than the control, with the 2% sample still exceeding the fresh control, indicating improved retention of phenolics and antioxidant capacity during the period evaluated. Overall, sorghum bran offers a route to upcycle a low-value by-product into a clean-label, multifunctional ingredient that improves the healthfulness and processing safety of traditional baked goods. 2026-07-09 Foods, Vol. 15, Pages 2444: Effects of Anthocyanin-Rich Sorghum Bran Extract on the Quality, Antioxidant Stability, Processing Safety, and Flavor of Taosu—A Chinese Shortbread Cookie

Foods doi: 10.3390/foods15142444

Authors: Shitao Xiong Kanxin Ye Miao Liang Ping Zhang Yousheng Huang Leiyan Wu Hua Zhang Yun Xiong

Sorghum bran, an abundant milling by-product, is rich in phenolics but underused as a food ingredient. Anthocyanin-rich sorghum bran extract (SBE) was added to Taosu, a traditional Chinese shortbread cookie, at 0–2%, and its effects on quality, flavor, antioxidant stability during storage, and heat-induced contaminants were evaluated. UHPLC-QTOF-MS/MS showed that SBE was rich in flavones (apigenin, luteolin) and 3-deoxyanthocyanidin apigeninidin and had strong in vitro antioxidant capacity; these phenolics transferred dose-dependently into Taosu. SBE raised the total phenolic, flavonoid, and anthocyanin contents and the radical-scavenging capacity and imparted a natural reddish color. The instrumental taste profile was essentially unchanged, whereas HS-SPME-GC-MS revealed a dose-dependent shift in the volatile profile, with more Maillard-derived furans (e.g., furfuryl alcohol) and fewer lipid-oxidation aldehydes at the highest level. At the 2% level, acrylamide and 5-hydroxymethylfurfural (5-HMF) were reduced by 30.9% and 46.0%, respectively. After 14 days of storage, the fortified cookies retained much higher phenolic and antioxidant levels than the control, with the 2% sample still exceeding the fresh control, indicating improved retention of phenolics and antioxidant capacity during the period evaluated. Overall, sorghum bran offers a route to upcycle a low-value by-product into a clean-label, multifunctional ingredient that improves the healthfulness and processing safety of traditional baked goods.

]]> Effects of Anthocyanin-Rich Sorghum Bran Extract on the Quality, Antioxidant Stability, Processing Safety, and Flavor of Taosu—A Chinese Shortbread Cookie Shitao Xiong Kanxin Ye Miao Liang Ping Zhang Yousheng Huang Leiyan Wu Hua Zhang Yun Xiong doi: 10.3390/foods15142444 Foods 2026-07-09 Foods 2026-07-09 15 14 Article 2444 10.3390/foods15142444 https://www.mdpi.com/2304-8158/15/14/2444 Foods, Vol. 15, Pages 2445: Microbial Consortia-Dependent Evolution of Physicochemical, Compositional and Functional Properties in Kombucha Fermentation https://www.mdpi.com/2304-8158/15/14/2445 In recent decades, kombucha, a beverage produced through the fermentation of tea leaves by a symbiotic culture of bacteria and yeasts (SCOBY), has gained considerable popularity and attracted increasing scientific interest. However, the influence of SCOBY composition on kombucha characteristics remains insufficiently explored. In the present study, green tea kombuchas fermented with four different SCOBYs (SCs) were monitored over 21 days through physicochemical (pH), biochemical (total soluble solids (TSS), ethanol, proteins, and phenolic compounds), and microbiological (yeasts, acetic acid bacteria, and lactic acid bacteria) analyses. Based on these parameters, the most suitable bottling time was established for each kombucha (7 days for SC3 and SC4; 10 days for SC1 and SC2), considering acceptable and safe pH values, reduced TSS levels (4.3–4.6 °Brix), ethanol concentrations below 1.2%, and increased protein and phenolic compound contents, all of them differently affected by the SC used. At the selected bottling stages, the kombuchas exhibited DPPH● and ABTS●+ radical scavenging capacities (TEAC values up to 7.7 and 36.7 µmol/mL, respectively) and inhibitory activity against an Escherichia coli strain. These preliminary findings suggest the impact of SC composition and support further studies involving advanced phenolic, microbiological, and functional characterization approaches. 2026-07-09 Foods, Vol. 15, Pages 2445: Microbial Consortia-Dependent Evolution of Physicochemical, Compositional and Functional Properties in Kombucha Fermentation

Foods doi: 10.3390/foods15142445

Authors: Izaskun Martín-Cabrejas Pina Sofía Montoro-Espada Diego Morales

In recent decades, kombucha, a beverage produced through the fermentation of tea leaves by a symbiotic culture of bacteria and yeasts (SCOBY), has gained considerable popularity and attracted increasing scientific interest. However, the influence of SCOBY composition on kombucha characteristics remains insufficiently explored. In the present study, green tea kombuchas fermented with four different SCOBYs (SCs) were monitored over 21 days through physicochemical (pH), biochemical (total soluble solids (TSS), ethanol, proteins, and phenolic compounds), and microbiological (yeasts, acetic acid bacteria, and lactic acid bacteria) analyses. Based on these parameters, the most suitable bottling time was established for each kombucha (7 days for SC3 and SC4; 10 days for SC1 and SC2), considering acceptable and safe pH values, reduced TSS levels (4.3–4.6 °Brix), ethanol concentrations below 1.2%, and increased protein and phenolic compound contents, all of them differently affected by the SC used. At the selected bottling stages, the kombuchas exhibited DPPH● and ABTS●+ radical scavenging capacities (TEAC values up to 7.7 and 36.7 µmol/mL, respectively) and inhibitory activity against an Escherichia coli strain. These preliminary findings suggest the impact of SC composition and support further studies involving advanced phenolic, microbiological, and functional characterization approaches.

]]> Microbial Consortia-Dependent Evolution of Physicochemical, Compositional and Functional Properties in Kombucha Fermentation Izaskun Martín-Cabrejas Pina Sofía Montoro-Espada Diego Morales doi: 10.3390/foods15142445 Foods 2026-07-09 Foods 2026-07-09 15 14 Article 2445 10.3390/foods15142445 https://www.mdpi.com/2304-8158/15/14/2445 Foods, Vol. 15, Pages 2443: Effect of Hot-Air Drying Temperature on the Physicochemical, Functional, Compositional, and Structural Properties of Catfish (Clarias macrocephalus × C. gariepinus) Powder https://www.mdpi.com/2304-8158/15/14/2443 Catfish (Clarias macrocephalus × C. gariepinus) is economically important but perishable, and hot-air drying yields shelf-stable catfish powder (CFP); however, its quality response to high-temperature drying (>100 °C) remains poorly understood. The present study aimed to examine the effects of five drying temperatures (60–180 °C) on the physicochemical, nutritional, functional, structural, volatile, oxidative, and microbiological properties of CFP. Drying exerted parameter-specific effects. Moisture and water activity fell from 6.24% to 4.75% and 0.42 to 0.23, with microbial counts reduced at ≥120 °C. Browning raised lightness, redness, and yellowness from 49.53 to 57.64, 1.94 to 2.97, and 13.95 to 18.14, respectively. Protein concentrated from 57.63% to 62.24%, whereas oxidation lowered fat from 22.49% to 17.17%. Minerals rose marginally, although iron and zinc declined. Amino acids were largely preserved, though methionine (2.71 to 2.21 g/100 g protein) and cysteine declined and glycine and proline increased. DHA declined most, from 4.61% to 3.20%, followed by EPA and AA. Water holding, oil holding, wettability, dispersibility, and colloidal stability decreased, whereas emulsion stability decreased from 57.14% at 60 °C to 42.10% at 180 °C. Zeta potential became less negative (−35.82 to −20.74 mV), with larger particle size and polydispersity. Among 72 volatiles across 11 classes, 60–90 °C favored fishy aldehydes and 2-pentyl furan and ≥150 °C generated Maillard and sulfur compounds, whereas 120 °C produced the most balanced volatile profile, with lower relative abundance of fishy aldehydes than at 60–90 °C, consistent with the intermediate TBARS values and comparatively better retention of unsaturated fatty acids at this temperature, and limited accumulation of Maillard-derived and sulfur compounds relative to 150–180 °C. FTIR, XRD, TGA, and SEM confirmed preserved structure. Overall, the results showed that 120 °C provided the best balance of dehydration, nutrient and functional retention, flavor, and microbial safety. 2026-07-09 Foods, Vol. 15, Pages 2443: Effect of Hot-Air Drying Temperature on the Physicochemical, Functional, Compositional, and Structural Properties of Catfish (Clarias macrocephalus × C. gariepinus) Powder

Foods doi: 10.3390/foods15142443

Authors: Narin Charoenphun Zhaojun Ban Paramee Noonim Somwang Lekjing Thanamat Paongoen Karthikeyan Venkatachalam

Catfish (Clarias macrocephalus × C. gariepinus) is economically important but perishable, and hot-air drying yields shelf-stable catfish powder (CFP); however, its quality response to high-temperature drying (>100 °C) remains poorly understood. The present study aimed to examine the effects of five drying temperatures (60–180 °C) on the physicochemical, nutritional, functional, structural, volatile, oxidative, and microbiological properties of CFP. Drying exerted parameter-specific effects. Moisture and water activity fell from 6.24% to 4.75% and 0.42 to 0.23, with microbial counts reduced at ≥120 °C. Browning raised lightness, redness, and yellowness from 49.53 to 57.64, 1.94 to 2.97, and 13.95 to 18.14, respectively. Protein concentrated from 57.63% to 62.24%, whereas oxidation lowered fat from 22.49% to 17.17%. Minerals rose marginally, although iron and zinc declined. Amino acids were largely preserved, though methionine (2.71 to 2.21 g/100 g protein) and cysteine declined and glycine and proline increased. DHA declined most, from 4.61% to 3.20%, followed by EPA and AA. Water holding, oil holding, wettability, dispersibility, and colloidal stability decreased, whereas emulsion stability decreased from 57.14% at 60 °C to 42.10% at 180 °C. Zeta potential became less negative (−35.82 to −20.74 mV), with larger particle size and polydispersity. Among 72 volatiles across 11 classes, 60–90 °C favored fishy aldehydes and 2-pentyl furan and ≥150 °C generated Maillard and sulfur compounds, whereas 120 °C produced the most balanced volatile profile, with lower relative abundance of fishy aldehydes than at 60–90 °C, consistent with the intermediate TBARS values and comparatively better retention of unsaturated fatty acids at this temperature, and limited accumulation of Maillard-derived and sulfur compounds relative to 150–180 °C. FTIR, XRD, TGA, and SEM confirmed preserved structure. Overall, the results showed that 120 °C provided the best balance of dehydration, nutrient and functional retention, flavor, and microbial safety.

]]> Effect of Hot-Air Drying Temperature on the Physicochemical, Functional, Compositional, and Structural Properties of Catfish (Clarias macrocephalus × C. gariepinus) Powder Narin Charoenphun Zhaojun Ban Paramee Noonim Somwang Lekjing Thanamat Paongoen Karthikeyan Venkatachalam doi: 10.3390/foods15142443 Foods 2026-07-09 Foods 2026-07-09 15 14 Article 2443 10.3390/foods15142443 https://www.mdpi.com/2304-8158/15/14/2443 Foods, Vol. 15, Pages 2441: Preparation and Characterization of Dihydromyricetin-Loaded Poly(vinyl alcohol)/Gelatin/Zein Composite Electroblowing Nanofibers https://www.mdpi.com/2304-8158/15/14/2441 In this study, composite nanofibrous membranes composed of poly(vinyl alcohol) (PVA), gelatin, and zein loaded with different contents of dihydromyricetin (DMY) were fabricated via electroblowing spinning (EBS). The effects of DMY content on the microstructure, physicochemical properties, mechanical strength, and functional performance of the membranes were evaluated. Scanning electron microscopy (SEM) analysis showed that the average fiber diameter increased from 174 ± 29 nm to 221 ± 35 nm with increasing DMY content, followed by a slight decrease at higher loading levels, indicating that DMY incorporation influences fiber morphology. Fourier transform infrared spectroscopy (FTIR) results suggested the presence of hydrogen bonding interactions between DMY and the polymer matrix. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) results indicated changes in the physical state of DMY within the nanofibrous system as the loading content increased. All samples exhibited a typical two-stage release behavior, and the highest cumulative release (nearly 55%) was observed at a DMY loading of 22.5%, while further increasing the loading reduced the release efficiency to approximately 45%. The release profiles were well described by a first-order kinetic model. The composite membranes exhibited improved surface hydrophilicity, appropriate water vapor permeability, antioxidant activity, and antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). This study demonstrates the successful fabrication of DMY-loaded PVA/gelatin/zein nanofibrous membranes and provides preliminary insights into their structure–property–function relationships, release behavior, antioxidant activity, and antibacterial activity against representative bacteria, although further application-oriented validation is still required. 2026-07-09 Foods, Vol. 15, Pages 2441: Preparation and Characterization of Dihydromyricetin-Loaded Poly(vinyl alcohol)/Gelatin/Zein Composite Electroblowing Nanofibers

Foods doi: 10.3390/foods15142441

Authors: Hui Xiang Qin Li Longchen Shang Xiujuan Chen Lingli Deng Yexing Tao

In this study, composite nanofibrous membranes composed of poly(vinyl alcohol) (PVA), gelatin, and zein loaded with different contents of dihydromyricetin (DMY) were fabricated via electroblowing spinning (EBS). The effects of DMY content on the microstructure, physicochemical properties, mechanical strength, and functional performance of the membranes were evaluated. Scanning electron microscopy (SEM) analysis showed that the average fiber diameter increased from 174 ± 29 nm to 221 ± 35 nm with increasing DMY content, followed by a slight decrease at higher loading levels, indicating that DMY incorporation influences fiber morphology. Fourier transform infrared spectroscopy (FTIR) results suggested the presence of hydrogen bonding interactions between DMY and the polymer matrix. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) results indicated changes in the physical state of DMY within the nanofibrous system as the loading content increased. All samples exhibited a typical two-stage release behavior, and the highest cumulative release (nearly 55%) was observed at a DMY loading of 22.5%, while further increasing the loading reduced the release efficiency to approximately 45%. The release profiles were well described by a first-order kinetic model. The composite membranes exhibited improved surface hydrophilicity, appropriate water vapor permeability, antioxidant activity, and antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). This study demonstrates the successful fabrication of DMY-loaded PVA/gelatin/zein nanofibrous membranes and provides preliminary insights into their structure–property–function relationships, release behavior, antioxidant activity, and antibacterial activity against representative bacteria, although further application-oriented validation is still required.

]]> Preparation and Characterization of Dihydromyricetin-Loaded Poly(vinyl alcohol)/Gelatin/Zein Composite Electroblowing Nanofibers Hui Xiang Qin Li Longchen Shang Xiujuan Chen Lingli Deng Yexing Tao doi: 10.3390/foods15142441 Foods 2026-07-09 Foods 2026-07-09 15 14 Article 2441 10.3390/foods15142441 https://www.mdpi.com/2304-8158/15/14/2441 Foods, Vol. 15, Pages 2442: Unveiling Microbial Dynamics in the Spontaneous Fermentation of Oat and Rice Okara Sourdoughs https://www.mdpi.com/2304-8158/15/14/2442 Sourdough fermentation is increasingly explored as a sustainable strategy for the valorisation of cereal-based by-products, although okara from oat- and rice-based beverage production remains largely underexplored. This study investigates the microbial evolution and nutritional characteristics of oat and rice okara sourdoughs obtained by spontaneous fermentation using the back-slopping technique. High-throughput sequencing revealed dynamic but matrix-dependent microbial composition. At the beginning of fermentation, oat okara was dominated by the Bacillus genus, while the Streptococcus genus was the most abundant in rice okara. After 30 days of back-slopping, the bacterial communities of both matrices were dominated by Lactobacillus, accounting for 80.1% and 73.3% of the relative abundance in oat and rice okara sourdoughs, respectively. Secondary bacterial taxa differed between matrices, with Weissella prevailing in oat okara (7.0%) and Acetobacter in rice okara (11.2%). Yeast communities showed a substrate-dependent temporal succession, being initially dominated by Pichia in both oat and rice okara sourdoughs (96.6% and 97.1%, respectively), whereas Saccharomyces became predominant at later fermentation stages, reaching 54.8% in oat okara and 83.5% in rice okara. From a nutritional perspective, okara sourdoughs exhibited promising characteristics, being rich in proteins and free amino acids, particularly glutamic acid, aspartic acid and leucine. The fatty acid profile was marked by oleic, linoleic and stearic acids, while nutritionally important minerals associated with musculoskeletal and immune function, such as calcium, zinc and selenium, were present in relevant quantities in the sourdoughs. These findings provide new insights into oat and rice okara sourdoughs and support the use of fermented okara as a sustainable ingredient with potential functional relevance. 2026-07-09 Foods, Vol. 15, Pages 2442: Unveiling Microbial Dynamics in the Spontaneous Fermentation of Oat and Rice Okara Sourdoughs

Foods doi: 10.3390/foods15142442

Authors: Federica Meanti Paolo Bellassi Alessandra Fontana Margherita Dall’Asta Annalisa Rebecchi

Sourdough fermentation is increasingly explored as a sustainable strategy for the valorisation of cereal-based by-products, although okara from oat- and rice-based beverage production remains largely underexplored. This study investigates the microbial evolution and nutritional characteristics of oat and rice okara sourdoughs obtained by spontaneous fermentation using the back-slopping technique. High-throughput sequencing revealed dynamic but matrix-dependent microbial composition. At the beginning of fermentation, oat okara was dominated by the Bacillus genus, while the Streptococcus genus was the most abundant in rice okara. After 30 days of back-slopping, the bacterial communities of both matrices were dominated by Lactobacillus, accounting for 80.1% and 73.3% of the relative abundance in oat and rice okara sourdoughs, respectively. Secondary bacterial taxa differed between matrices, with Weissella prevailing in oat okara (7.0%) and Acetobacter in rice okara (11.2%). Yeast communities showed a substrate-dependent temporal succession, being initially dominated by Pichia in both oat and rice okara sourdoughs (96.6% and 97.1%, respectively), whereas Saccharomyces became predominant at later fermentation stages, reaching 54.8% in oat okara and 83.5% in rice okara. From a nutritional perspective, okara sourdoughs exhibited promising characteristics, being rich in proteins and free amino acids, particularly glutamic acid, aspartic acid and leucine. The fatty acid profile was marked by oleic, linoleic and stearic acids, while nutritionally important minerals associated with musculoskeletal and immune function, such as calcium, zinc and selenium, were present in relevant quantities in the sourdoughs. These findings provide new insights into oat and rice okara sourdoughs and support the use of fermented okara as a sustainable ingredient with potential functional relevance.

]]> Unveiling Microbial Dynamics in the Spontaneous Fermentation of Oat and Rice Okara Sourdoughs Federica Meanti Paolo Bellassi Alessandra Fontana Margherita Dall’Asta Annalisa Rebecchi doi: 10.3390/foods15142442 Foods 2026-07-09 Foods 2026-07-09 15 14 Article 2442 10.3390/foods15142442 https://www.mdpi.com/2304-8158/15/14/2442