Foods doi: 10.3390/foods15091603

Authors: Miao He Huizhen Chen Yingguo Lyu Chenchen Dong Xueqin Li Kunlun Liu

Spirulina, a nutrient-rich microalga, was incorporated into wheat flour at 0–4% (flour basis) to evaluate its effects on dough mixing, rheology, water distribution, microstructure, and protein aggregation. The water absorption value increased from 56.2% (control) to 58.8–60.4% with Spirulina addition; however, the change was not statistically significant (p > 0.05). At 1–3% addition, development time increased from 2.2 to 2.4–2.7 min and stability from 4.9 to 6.4 min, while 4% addition reduced stability and increased weakening. Rheological measurements showed that G′ and G″ decreased by 23–33%, while tan δ increased from 0.37 to 0.38–0.39, indicating reduced viscoelastic strength. The LF-NMR results showed that A21 exhibited an increasing trend (p > 0.05), accompanied by a prolongation of T22, indicating enhanced water mobility and reduced binding strength. Microscopy showed a more continuous gluten network at 1–3%, whereas discontinuities appeared at 4%. SDS-PAGE indicated increased >60 kDa aggregates at 3% but reduced intensity at 4%. Overall, 1–3% Spirulina, particularly 3%, was associated with improved mixing tolerance and more uniform structural characteristics.

Foods doi: 10.3390/foods15091602

Authors: Yuan Gao Xiaoyu Duan Zhaoyu Chen Li Zhou Dongping He Fenfen Lei

Pumpkin seed oil (PSO) is becoming increasingly valued for its nutritional profile and minor bioactive constituents. Here, we surveyed PSOs marketed in China and hypothesized that differences in antioxidant constituents help explain variability in oxidative stability across brands. Sixteen commercial products labeled as pumpkin (Cucurbita moschata Duchesne) seed oils, including two imported brands (France), were analyzed for physicochemical quality indices, fatty acid composition, oxidative stability, and bioactive components (tocopherols, total sterols, and total phenolics expressed as gallic acid equivalents). Acid value, peroxide value, and iodine value ranged from 0.22 to 4.30 mg KOH/g, from 4.63 to 11.57 mEq O2/kg, and from 106.64 to 132.77 g I2/100 g, respectively, and all samples complied with applicable regulatory limits. Oleic and linoleic acids predominated (21.79–35.50% and 44.99–57.03% of total fatty acids, respectively), consistent with a highly unsaturated oil matrix. Total phenolics varied widely, reaching 2247.78 mg GAE/kg, while total tocopherols and total sterols ranged from 268.26 to 528.26 mg/kg and 733.64 to 1095.99 mg/kg, respectively. Oxidation induction times ranged from approximately 4 to over 10 h, and radical-scavenging activity differed markedly among samples. Correlation analysis and principal component analysis consistently identified δ-tocopherol, total sterols, and total phenolics as the variables most strongly associated with oxidative stability and antioxidant performance. Overall, these results provide a market-level snapshot of compositional variability in PSOs sold in China and highlight antioxidant-related markers that may support quality differentiation and process optimization.

Foods doi: 10.3390/foods15091601

Authors: Guoxing Ruan Ziru Dai Jawad Ashraf Faisal Hayat Yu Wang Yuansen Liu Ping Shi Weibing Lan Tingcai Pang Hafiz Umer Javed

Penaeuschinensis is an economically important seafood species valued for its nutritional quality and global market demand. However, its high perishability makes it highly susceptible to rapid quality deterioration during refrigerated storage, primarily due to microbial proliferation, enzymatic activity, and oxidative reactions. To address these challenges, this study proposes a sustainable chitosan-based coating incorporating a citric acid–choline chloride deep eutectic agent (CA-DEA) as an innovative preservation strategy for shrimp. The composite coating demonstrated markedly enhanced antioxidant and antibacterial activities compared to CTS or CA-DEA alone. The CTS-CA-DEA coating effectively preserved shrimp quality over 8 days of refrigerated storage, as evidenced by reduced discoloration, moisture loss, and textural degradation during storage. These quality improvements were accompanied by greater stability of key biochemical indicators, including peroxide value, pH, total volatile basic nitrogen, and protein content, indicating a slower progression of spoilage reactions. Electronic nose analysis further revealed a reduced generation of lipid- and protein-derived volatile compounds associated with shrimp deterioration, consistent with the observed physicochemical changes. Based on the accepted TVB-N acceptability threshold (30–35 mg/100 g), the CTS-CA-DEA treatment prolonged the estimated acceptable refrigerated storage period to approximately 7 days, compared with only about 4 days for the uncoated control, clearly demonstrating the beneficial effect of the composite antimicrobial coating. Collectively, these results demonstrate that the CTS-CA-DEA coating is an eco-friendly preservation strategy that integrates barrier protection, antimicrobial activity, and antioxidant defense, thereby extending refrigerated shelf life while maintaining shrimp quality.

Foods doi: 10.3390/foods15091600

Authors: Maximilian Espuny Ana Luiza de Oliveira Maia Camila Fabrício Poltronieri Cleginaldo Pereira de Carvalho Otávio José de Oliveira

Food systems are currently challenged by a difficult balance: they rely heavily on natural resources while simultaneously generating significant volumes of waste, all under increasing pressure to decarbonize operations and close material loops. In this context, this study proposes strategic pillars for circular practices in the food industry, with an emphasis on the transformation of waste and by-products into high value-added resources through bio-based processes supported by biorefineries, in line with the Sustainable Development Goals (SDGs). To underpin this proposal, a PRISMA-guided content analysis of the literature published between 2019 and 2024 (Scopus) identified 30 recurrent CE elements. These elements were systematized into five strategic pillars: valorization of residues and by-products; digitalization of the food supply chain; sustainable education and stakeholder engagement; strategic partnerships for circular business; and regenerative practices based on renewable resources. Together, these pillars point to practical pathways, including the reuse of residues to produce functional ingredients and nutraceuticals, the creation of innovative, sustainable packaging, the generation of renewable energy from biomass, the strengthening of local supply networks, and the use of digital technologies to enhance traceability and transparency. By integrating and organizing fragmented evidence, the proposed framework delivers effective guidance to food industry actors, helping overcome economic and operational barriers to circular practices while supporting collaboration with local partners and research institutions. In doing so, it additionally contributes to advancing key SDGs, particularly SDGs 2, 7, 9, 12, 13, and 17.

Foods doi: 10.3390/foods15091599

Authors: Qiuyan Li Qianqian Wang Yaqin Tang Peiyun Gao Cunxi Nie Junli Niu Wenju Zhang

This study induced obesity in mice through a high-fat diet (HFD) to investigate the regulatory effects of Clostridium butyricum WL-53 (C. butyricum WL-53) on lipid metabolism and intestinal inflammation. Thirty 6-week-old male C57 mice were randomly divided into three groups: the normal diet group (ND), the high-fat diet group (HFD), and the HFD supplemented with Clostridium butyricum (CB, C. butyricum) group (HFD-CB). The experiment lasted for five weeks. The results demonstrated that mice in the HFD-CB group exhibited significantly alleviated weight gain, reduced fat mass, and decreased hepatic lipid deposition. C. butyricum WL-53 treatment improved serum and hepatic lipid markers (TC, TG), decreased the levels of pro-inflammatory factors (TNF-α, IL-1β), and increased those of anti-inflammatory factors (IL-10, IL-4). Gut microbiota analysis indicated that HFD reduced microbial diversity and increased the abundance of Firmicutes. Meanwhile, C. butyricum WL-53 intervention reversed these changes and enriched beneficial genera. Metabolomics analysis revealed that C. butyricum WL-53 regulated glycerophospholipid metabolism, arachidonic acid metabolism, and cAMP signaling pathways, reversing metabolites to ameliorate lipid deposition and inflammation. In summary, C. butyricum WL-53 alleviates HFD-induced obesity and inflammation via gut microbiota modulation and metabolic reprogramming.

Foods doi: 10.3390/foods15091598

Authors: Samuela Palombieri Giuliana Bruno Maria Dolores Garcia Molina Alessandro Cammerata Cecilia Miccoli Linda Felici Sara Francesconi Gianluca Giuberti Federica Castellani Matteo Vitali Giorgio Mariano Balestra Francesco Sestili

Pigmented wheat varieties represent a promising source of bioactive compounds, particularly anthocyanins, with potential applications in the development of functional cereal-based foods. This study investigated the combined effect of pigmented wheat genetics and innovative milling technologies on the nutritional and technological properties of wheat-derived products. Two pigmented bread wheat genotypes, the blue-grained cultivar Purendo and the purple-grained line Vanilnoir, were compared with the non-pigmented cultivar Peralba. Grains were processed using conventional milling or through micronization followed by air-classification to obtain enriched fractions (F250 and G250). The resulting flours and fractions were evaluated for compositional traits, rheological properties, antioxidant activity, and pasta-making performance. Air-classification significantly increased ash, protein, and lipid contents while reducing total starch, confirming the enrichment of outer kernel components. Bran-enriched fractions exhibited enhanced antioxidant capacity, with the highest FRAP and TEAC values observed in pigmented genotypes. Pasta produced from enriched fractions showed improved nutritional profiles and, in most cases, a reduced predicted glycemic index compared with conventional flour-based pasta. Technological responses were genotype-dependent: while bran enrichment negatively affected dough rheology, the purple genotype maintained more balanced technological and sensory properties in pasta compared with the blue genotype. These results demonstrate that integrating pigmented wheat genetics with targeted milling strategies can support the development of functional cereal-based foods with enhanced antioxidant potential and improved nutritional quality.

Foods doi: 10.3390/foods15091597

Authors: Yida Yu Zihao Wu Changqing An Xiaopeng Lv Yiran Zhao Huirong Xu

Early-stage frost damage in citrus fruits is difficult to detect because external symptoms are often weak or absent, hindering intelligent robotic sorting in postharvest scenarios. To address this challenge, this study proposes a robotic multimodal tactile sensing approach inspired by human mechanoreception for frost-damage detection during grasping. A robotic gripper equipped with a 6×6 pressure matrix sensor and a piezoelectric vibration sensor was used to capture complementary tactile cues during standardized fruit handling, enabling the perception of subtle mechanical changes associated with early frost injury. Using 240 Citrus reticulata `Hong Mei Ren’ fruits under controlled experimental conditions, a Transformer-based multimodal fusion network was developed to jointly model pressure and vibration sequences for binary classification of normal and frost-damaged fruits. Across repeated stratified random-split experiments, the proposed method achieved a mean classification accuracy of 93.1%. Comparative experiments showed that the fusion model outperformed representative sequence-learning baselines, and ablation analysis confirmed that pressure–vibration fusion was more effective than either single modality alone. Attention-based temporal attribution further revealed that the most informative cues were concentrated in the initial contact and early loading stages, indicating the importance of early transient mechanical responses for frost-damage discrimination. Overall, the proposed approach demonstrates the feasibility of grasp-based robotic frost-damage detection under controlled experimental conditions.

Foods doi: 10.3390/foods15091596

Authors: María Custodio Richard Peñaloza Jonathan Crispin-Ayala Rosa Paredes-Alhua Ciro Rodríguez

The rise in global consumption of fresh vegetables is a response to their nutrient-dense composition and low caloric content—key factors for optimising human metabolic health. This study evaluated the Quantitative Microbial Risk Assessment (QMRA) of Helicobacter pylori and enteric pathogens in fresh vegetables within the central highlands of Peru. The research integrated conventional microbiology, qPCR, and Monte Carlo simulations. The results revealed a high prevalence of Escherichia coli (83.7%), with a heterogeneous distribution where Huancayo presented the highest prevalence (95.5%) and Chupaca the lowest (68.2%). In contrast, pathogens such as H. pylori and Campylobacter jejuni showed marginal prevalences of 2.33% and 3.49%, respectively, with detections restricted to leafy and root vegetables at specific points of sale. Although biochemical tests indicated the presumptive presence of Helicobacter pylori, the qPCR results were negative, possibly due to the bacteria’s viable but non-culturable (VBNC) state. The QMRA model showed a highly skewed annual infection risk distribution, with E. coli presenting the highest risk: median Pann = 1.000 and 84.3% of simulations exceeding the WHO tolerable threshold of 10−4. For Salmonella Typhimurium and Shigella flexneri, 22.4% and 9.1% of simulations exceeded the same threshold, respectively. The results underscore the urgent need to implement traceability programs and improve agricultural practices across the evaluated provinces.

Foods doi: 10.3390/foods15091595

Authors: Xiao He Jin-Qi Zhao Bing Wu Yuan-Yuan Fan Min Zhang Qiong Wu Yu-Rong Zhang Dong-Dong Zhang Hai-Jie Li

To reveal the mechanism underlying the effects of dominant spoilage fungi on wheat quality during storage and provide a theoretical basis for targeted microbial control in wheat storage, this study characterized the structural features of fungal communities on the surface of stored wheat and at different depths of the grain bulk via high-throughput sequencing. Additionally, screening was performed for stably existing dominant spoilage fungi in a wheat storage environment. Subsequently, four isolated dominant spoilage fungal strains, Fusarium lateritium, Aspergillus niger, Penicillium citrinum and Talaromyces islandicus, were back-inoculated onto wheat kernels sterilized by 60Co gamma irradiation. Simulated storage trials were conducted at 28 °C and 80% relative humidity to investigate their impacts on wheat quality. The results show that F. lateritium and A. niger exhibited faster growth rates and were able to colonize the entire surface of wheat kernels within 8 days. After infection by these two fungi, wheat superoxide dismutase (SOD) activity decreased by 33.83 U/g and 21.90 U/g, peroxidase (POD) activity decreased by 1408 U/(g·min) and 745 U/(g·min), and electrical conductivity (EC) increased by 11.17 μS/(cm·g) and 7.74 μS/(cm·g), respectively. After 10 days of storage, A. niger significantly reduced the water absorption of wheat gluten to 175.91% and elevated the fatty acid value to 74.20 mg/100g, rendering the wheat unsuitable for storage. P. citrinum exerted the most significant effect on the solvent retention capacity (SRC) of wheat flour in water, sucrose, sodium carbonate, and lactic acid solutions. This study clarified the screening criteria for dominant spoilage fungi in stored wheat, as well as the threshold values and differential characteristics of the impacts of different dominant spoilage fungi on wheat quality, providing critical theoretical support for targeted microbial control during wheat storage.

Foods doi: 10.3390/foods15091594

Authors: Arunachalasivamani Ponnusamy Yadong Zhao Bin Zhang Soottawat Benjakul

Seafood, rich in nutrients, undergoes rapid quality deterioration, primarily due to microbial activity and lipid oxidation. Conventional petroleum-based packaging is widely used for seafood but lacks the ability to retard spoilage. Carbon dots (CDs), which are nanosized, act as multifunctional additives that can be incorporated into biopolymer films to prepare active, biodegradable packaging. CDs are produced through green synthesis methods using various agro-byproducts, including fruit peels, leaves, and rhizomes, thus aligning well with circular economy principles. CDs have antioxidant and antimicrobial activities, as well as UV barrier properties. CDs from different sources show varying bioactivities and properties. The bioactivities of CDs are enhanced by doping with compounds such as polyphenols and amino acids. When CDs are applied to biopolymer matrices such as chitosan and gelatin, the increases in mechanical strength, water vapor barrier properties, thermal stability, and ultraviolet light-blocking ability can be achieved. Recent investigations into the performance of films containing CDs from different sources for the shelf life extension of various seafood are revisited. The limited commercial implementation, particularly of large-scale synthesis, is addressed. The migration behavior and toxicological profiles are also elucidated. Overall, this review highlights agro-waste-derived CDs as a potential nanomaterial for developing next-generation active packaging systems for seafood preservation and environmental sustainability.

Foods doi: 10.3390/foods15091593

Authors: Edwige Bahanla Oboulbiga Fidèle Wend-bénédo Tapsoba Ancuţa Petraru Florin Ursachi Charles Parkouda Georgiana Gabriela Codină

The development of gluten-free biscuits with high nutritional value presents a challenge for the food industry. This study evaluated the dough behavior and quality characteristics of gluten-free biscuits obtained using the raw materials sorghum flour, sesame paste, and Moringa oleifera leaf powder. Ten formulations were developed, including a control sample without moringa, using a mixture design that generated different combinations between sorghum flour, sesame paste, and powdered moringa. Moringa-enriched biscuits showed significant nutritional improvements, with protein increasing by 40% (12.07–16.93%), fiber by 92% (2.78–5.34%), polyphenols more than twofold (52.88–120.66 mg GAE/100 g), and flavonoids more than threefold (110.44–335.30 mg QE/100 20 g). Technological properties such as rheology, texture, color, and water activity varied with formulation. Moringa addition darkened biscuits (L* 35.61–49.74) and increased hardness by 62% (20.53–33.19 N). All doughs exhibited dominant viscoelastic behavior (G′ > G″), with higher sorghum levels leading to increased viscoelasticity. FTIR analysis confirmed characteristic functional groups of carbohydrates, lipids, and proteins across samples. Sensory evaluation indicated good overall acceptance, with a preference for the control sample and the sorghum-rich formulation (F4), which contained the lowest amounts of sesame paste and powdered moringa. Overall, Moringa oleifera enhances both nutritional and technological properties of gluten-free biscuits; therefore, it can contribute to the development of functional products from local resources.

Foods doi: 10.3390/foods15091592

Authors: Artemis Toulaki Dimitrios Kalompatsios Martha Mantiniotou Vassilis Athanasiadis Kosmas Roufas Stavros I. Lalas

Understanding how chemical composition, phenolic profile, volatile compounds and sensory attributes evolve during wine aging is essential for optimizing quality in premium red wines. This study investigated four consecutive vintages (2017–2020) of Xinomavro red wine (PDO Amyndeo), each produced under identical viticultural and enological conditions and aged for either 12 or 24 months in French oak barrels. Comprehensive chemical, phenolic, colorimetric and volatile analyses were combined with sensory evaluation and multivariate statistics to elucidate vintage- and aging-driven differences. Wines aged for 24 months exhibited higher phenolic richness and antioxidant capacity, with the 2020–24 m sample showing the highest total polyphenols (4230 mg GAE/L) and FRAP values. Sensory analysis revealed clear differentiation among vintages, with younger wines expressing red fruit and tomato leaf aromas, while older vintages displayed dried fruit, caramel, spice and oak-derived notes. PCA demonstrated that PC1 captured phenolic and antioxidant variation, PC2 reflected chromatic intensity and residual sugars, and PC3 represented spicy/vegetal and acidity-related attributes. Multivariate correlation analysis confirmed strong associations between phenolic indices, volatile compounds, and sensory descriptors. Overall, the integration of chemical fingerprinting, volatile profiling and sensory evaluation provides valuable insights into how vintage and barrel aging shape the complexity and quality of Xinomavro wines.

Foods doi: 10.3390/foods15091591

Authors: Nenad Jevremović Božana Odžaković Natalija Đorđević Dani Dordevic Ivica Zdravković Ivana Karabegović Bojana Danilović

Caraway essential oil (CEO) and chitosan-based nanoparticles incorporating CEO (CNPs CEO) were evaluated as natural preservatives for fresh pork sausages stored at +4 °C for five days. The chemical composition of CEO was characterized by gas chromatography–mass spectrometry (GC/MS) and gas chromatography with flame ionization detection (GC/FID); carvone (92.5%) and limonene (5.8%) were identified as dominant components. Eight experimental treatments were applied: control, CEO at 0.2, 0.4, and 0.6 mg/g, chitosan nanoparticles (CNPs), and CNPs CEO at 0.2, 0.4, and 0.6 mg/g. Encapsulation efficiency of CEO in chitosan nanoparticles was 67.7 ± 1.91%. Microbiological quality (total bacterial count (TBC), lactic acid bacteria, yeasts and moulds), lipid oxidation (TBARS), pH, and sensory attributes of raw and thermally processed sausages were monitored throughout storage. CEO reduced microbial growth and lipid oxidation in a concentration-dependent manner, while CNPs CEO formulations showed markedly superior performance. The CNPs CEO 0.6 mg/g treatment achieved the greatest inhibitory effect on all microbiological parameters, reducing TBC for 1.6 log CFU/g and limiting lipid oxidation, yielding final malondialdehyde values of 1.15 mg MDA/kg, approximately 50% lower than the control (2.18 mg MDA/kg). Sensory evaluation indicated that CNPs CEO-treated sausages maintained acceptable colour, odour, juiciness, texture, and overall acceptability throughout the storage period. The sample treated with CNPs CEO 0.6 mg/g remained above the acceptability level for all analyzed parameters for 5 days of storage, while the control became unacceptable for lipid oxidation on the fifth day and sensory unacceptable after the third day. These findings demonstrate that the application of CNPs CEO in sausage production enhances their stability, shelf life, and sensory characteristics, indicating a promising no-additive strategy in the industrial production of fresh pork sausages.

Foods doi: 10.3390/foods15091590

Authors: Jinping Zhou Yanan Luo Laifeng Chen Yini Ma Jijiang Dong Dongmei Wang Ghulam Mustafa Shijun Li Qiuye Lin Zhenhui Cao

Yunnan traditional rose jam is made from fresh Rosa ‘Crimson Glory’ petals and brown sugar through natural fermentation and has been consumed by local people for years due to its characteristic floral aroma. The present study investigated the dynamics and correlations between the microbial communities and flavor quality during 98-day fermentation at ambient temperature (23.72 ± 1.26 °C). The total titratable acidity (0.20–0.29 g/100 g) and reducing sugars content (0.92–5.37 g/100 g) increased with fermentation, while the pH (4.30–5.47), total phenolics content (0.25–0.72 g/100 g), and total flavonoids content (0.13–0.32 g/100 g) decreased. High-throughput 16S rDNA and ITS sequencing revealed that Klebsiella, Zygosaccharomyces, Starmerella, and Podosphaera were the dominant microorganisms. Esters and terpenoids were the main flavor substances. Based on relative odor activity value evaluation, the relative levels of volatile compounds responsible for rose, sweet, and fruity odors increased during fermentation, while those responsible for a green character diminished. The physicochemical properties, especially the total titratable acidity and reducing sugars, as well as esters and terpenoids were positively related with Zygosaccharomyces. The present study systematically elucidated the correlation between microbial communities and flavor formation during fermentation of Yunnan traditional rose jam, providing key scientific basis for flavor-targeted regulation and standardized production of this traditional fermented food.

Foods doi: 10.3390/foods15091589

Authors: Zulong Jin Longhuan Duan Xinyue Wang Hongdong Song

Bioactive food ingredients offer significant health benefits. However, their poor water solubility and storage stability often limit their efficacy and practical application. In this study, quinoa peptide nanoparticles (QPNPs) were fabricated by controlled enzymatic hydrolysis, with particle sizes below 100 nm. Their structural stability was primarily maintained through hydrophobic interactions and hydrogen bonding. Caffeic acid phenethyl ester (CAPE) was selected as a model compound to evaluate the encapsulation performance of QPNPs. The results demonstrated that the encapsulation of CAPE was mainly driven by hydrophobic interactions and hydrogen bonding. The CAPE-loaded QPNPs (CAPE-QPNPs) exhibited a uniform particle size (194.1 ± 1.2 nm), high encapsulation efficiency (77.2%), and loading capacity (3.9%), significantly improving the water solubility and storage stability of CAPE. Furthermore, the cumulative release of CAPE in simulated gastrointestinal fluid was only 34% after 4 h, indicating strong resistance to digestion, which may be attributed to the dense shell structure of the nanoparticles. Overall, these findings suggest that QPNPs are a promising delivery system for encapsulating bioactive food ingredients and enhancing their physicochemical stability.

Foods doi: 10.3390/foods15091588

Authors: Shaojun Zhang Zhao Wang Xiaoqin Ren Kaixu Bai Hongjun Wang Yu Wang Bing Deng

Rapid population growth has placed increasing pressure on global food systems. As a result, developing healthier and more sustainable food products has become an important research priority. In this context, edible fungi-based fermentation of cereal and legume substrates has attracted growing attention because it can enhance flavor, nutritional value, and bioactive potential through biotransformation. However, the dynamic quality changes of black bean during fungal solid-state fermentation (SSF) and its subsequent application in steamed bread remain insufficiently understood. This study investigated the effect of solid-state fermentation (SSF) using Ganoderma oregonense at different durations (12, 19, 26, 33, and 40 d) on the bioenhancement of nutritional and antioxidant activities in black bean. FTIR results showed that SSF of G. oregonense released active components mainly by destroying its dietary fiber structure. At 40 days of G. oregonense fermentation, the total dietary fiber content of black bean declined from 17.09 to 12.98 g/100 g, and the content of reducing sugars increased 5.20 times. G. oregonense is outstanding in optimizing protein and free amino acids, and the total amount of protein, γ-aminobutyric acid, essential amino acids, and free amino acids were enhanced by 24.07%, 35.25%, 68%, and 56.74%, respectively. In addition, the fermentation time had a significant effect (p < 0.05) on the antioxidant capacity of black bean, with a significant increase in the content of VE, total phenols, and total flavonoids, as well as the production of new antioxidant components. Steamed bread prepared using G. oregonense solidly fermented black bean flour (FBBF) shows better antioxidant activity and sensory acceptability than wheat steamed bread. The results suggest that FBBF has potential as a functional ingredient for value-added food applications.

Foods doi: 10.3390/foods15091586

Authors: Maria Cefola Stefania Moccia Virginia Carbone Paola Minasi Bernardo Pace Michela Palumbo Gian Luigi Russo Maria Russo

Anthocyanin-rich fruits and vegetables are widely recognized for their antioxidant and health-promoting properties. This study investigated the chemical composition and in vitro biological activity of extracts from the yellow-purple Polignano carrot, a traditional multicolored landrace from Southern Italy. Among the yellow, orange, and purple variants, the purple carrots exhibited an approximately tenfold higher antioxidant capacity (45 ± 0.23 mg Trolox g−1 FW) and were therefore selected for further analysis. Fifteen phenolic compounds, three carotenoids, and twenty-nine lipid molecular species were identified. The (poly)phenol extract from purple Polignano carrots induced a dose-dependent hormetic response in the range 50–500 μg/mL in HT-29 and U2OS cancer cells, stimulating viability at low concentrations and slightly reducing it at higher doses. In contrast, a carotenoid-enriched nanoemulsion triggered marked cytotoxic and pro-apoptotic effects in U2OS cells at 50 μg/mL concentration, as evidenced by increased caspase-3 activity, while a control pumpkin-derived nanoemulsion was inactive. These results highlight the distinct biological activities of (poly)phenols and carotenoids and underscore the importance of nanoformulation strategies in enhancing carotenoid bioactivity, supporting their potential application in functional foods and nutraceutical development.

Foods doi: 10.3390/foods15091587

Authors: Mengjie Lei Hang Xu Xiaodi Jin Xuemin Chen Kezhuo Chen Zixi Yang Yanxia Xie Dong Li Mingzhang Ao Yuanmin Zhu Longjiang Yu

Dietary factors play an important role in cognitive health during aging. Dark tea has shown potential cognitive benefits, but its key bioactive component and underlying mechanisms remain unclear. In a naturally aged C57BL/6J mouse model, instant dark tea (IDT) samples with different fermentation degrees were evaluated together with behavioral outcomes using composition–effect relationship analysis. This analysis identified theabrownin (TB) as the component most strongly associated with improved cognitive performance. Compared with aged controls, TB increased Y-maze spontaneous alternation from 51.91% to 71.59% and reduced escape latency on day 5 of the Morris water maze from 44.84 s to 26.59 s. In contrast, the corresponding TB-depleted fraction produced no comparable cognitive improvement. TB also alleviated hippocampal injury and neuroinflammation. Antibiotic treatment abolished the cognitive benefits of TB, whereas fecal microbiota transplantation partially restored them. Multi-omics analyses suggested that TB treatment was associated with gut microbiota remodeling and increased serum acetate and 3-hydroxybutyrate; both metabolites partially recapitulated these benefits. Together, these findings show that TB attenuates age-related cognitive decline in naturally aged mice and suggest that modulation of gut microbiota and metabolites may contribute to this effect, supporting its potential as a functional food ingredient for healthy brain aging.

Foods doi: 10.3390/foods15091584

Authors: Kayise Hypercia Maseko Margaux Lim Ah Tock Alvaro Viljoen Paul Bartels Thierry Regnier Belinda Meiring

The growing demand for sustainable alternative proteins has intensified interest in fungal mycelia as a nutrient-dense biomass for food applications. This study compared Pleurotus ostreatus fruiting bodies with mycelia grown in liquid state on amaranth seed- and Bambara groundnut-based media, evaluating aroma-active volatiles and amino acid composition. Across 52 identified volatiles, C8 oxylipin-derived compounds dominated all matrices, with exceptionally high odour activity values (OAVs) for 1-octen-3-one (~4.1 × 103), 3-octanone (~1.5 × 103), 1-octen-3-ol (~8.3 × 102) and 3-octanol (~5.3 × 102). Amaranth-grown mycelia showed intensified mushroom/green/fatty notes due to elevated C8 ketones and unsaturated aldehydes, whereas Bambara-grown mycelia exhibited reduced C8 prominence and stronger malty, nutty and fermented nuances driven by Ehrlich-pathway aldehydes (e.g., 3-methylbutanal ~2.0 × 103), with floral contributions from linalool (~3.8 × 102). Mycelial protein contents ranged from 35.8 to 36.1 g/100 g (amaranth) and up to 38.2 g/100 g (Bambara), compared with 39.5 g/100 g in the fruiting body. Amino acid scores (AAS) identified cystine + methionine as limiting; mycelia exhibited higher AAS, with more indispensable amino acids exceeding reference requirements. Elevated glutamic and aspartic acids underscore the umami potential of the mycelial biomass. Overall, these plant-based substrates can strategically modulate both flavour chemistry and amino acid balance in P. ostreatus mycelia, supporting their use as nutritionally relevant, flavour-active ingredients in alternative protein and hybrid food systems.

Foods doi: 10.3390/foods15091585

Authors: Nataly Tatiana Coronel Montesdeoca Lucía Andreu-Coll Guillermo Alexander Jácome Sarchi Francisca Hernández Esther Sendra

Pre-harvest bagging protects table grapes from environmental stress, yet its interannual impact on the plant fatty acid profile remains underexplored. This study aimed to evaluate the fatty acid profile and Atherogenicity Index (AI) and Thrombogenicity Index (TI) as health indices of three traditional cultivars (“Doña María”, “Dominga”, “Aledo”). Grapes were cultivated under bagged and unbagged conditions over two consecutive seasons characterized by contrasting thermal stress, and their lipid extracts were evaluated using gas chromatography and multivariate statistical tools. The analytical results revealed a profile predominantly composed of polyunsaturated fatty acids, primarily linoleic acid. Both genotype and protective bagging significantly modulated lipid accumulation. Uniquely, the extreme heatwave of the second season triggered a profound lipid remodeling, increasing the total polyunsaturated fraction by over 40% in “Doña María” as a putative adaptive response to maintain membrane fluidity. Nutritionally, all cultivars demonstrated exceptional cardioprotective potential, recording atherogenicity indices below 0.11. These findings provide novel insights into the resilience of table grapes, validating them as a robust source of functional lipids. Furthermore, tracking this lipid remodeling offers the agricultural industry a sensitive biochemical tool to optimize protective strategies and ensure crop quality under increasing climate volatility.

Foods doi: 10.3390/foods15091583

Authors: Kalina Sikorska-Zimny Artur Miszczak Wioletta Popińska Paweł Lisiecki Magdalena Szemraj Oliwia Wojtasik Patrycja Chmielewska Katarzyna Wrzodak Karolina Duda Krzysztof P. Rutkowski Małgorzata Wojciechowska

Dietary supplements, especially lycopene-containing ones, are of interest because of their antioxidant and potential health-promoting effects; however, their actual composition and safety have not been sufficiently verified. This study evaluated the accuracy of labelled lycopene content and assessed selected chemical and microbiological safety parameters in commercially available products. Lycopene levels were determined spectrophotometrically and by HPLC, whereas pesticide residues, heavy metals, and microbiological purity were analysed using validated regulatory-compliant methods. Marked inconsistencies were found between the declared and measured lycopene content, with HPLC revealing concentrations up to 70% above label claims. Methomyl (0.059 mg/kg), a pesticide not approved in the EU, was detected in one supplement, heavy metal concentrations met current regulatory limits, and other elements remained below quantification thresholds. Microbiological quality was satisfactory, with low total viable counts and absence of pathogens, yeasts, and moulds; only low levels of environmental spore-forming bacteria were detected. The findings highlight acceptable microbiological and elemental safety but reveal substantial deviations in lycopene content labelled/determined and the presence of a non-approved pesticide (however, below the MRL). A comprehensive multi-parameter quality assessment is essential to ensure the safety, reliability, and regulatory compliance of lycopene supplements.

Foods doi: 10.3390/foods15091580

Authors: Habiba Lawal Mohammed Sani Gaddafi Esa Abiso Godana Aasia Muhammed Jamiu Abdulgaffar Usman El-Yakub Gerefa Sefu Edo Opoku Genevieve Fremah Hongyin Zhang Qiya Yang

Soft rot disease caused by Pectobacterium carotovorum is a major postharvest problem in fruits and vegetables, particularly in East Asia. This systematic review and meta-analysis aimed to collate and critically evaluate studies on the biocontrol efficacy of microbial antagonists against P. carotovorum in East Asia, quantitatively estimate their effectiveness, and identify research gaps. A systematic search of PubMed, Web of Science, and Scopus databases was conducted following PRISMA guidelines and yielded 14 eligible studies (21 datasets) from East Asia. The overall pooled estimate of the relative reduction in disease incidence by microbial antagonists was 82% (95% CI: 74–88%; I2 = 88.2%), indicating high but highly variable biocontrol efficacy across studies. Subgroup analyses revealed varying efficacy among different antagonists, with Chitosan-enhanced Lactobacillus pentosus and Leuconostoc fallax showing the highest potential (100% reduction), followed by Pseudomonas aeruginosa (90%), Bacillus velezensis (85.7%), and Lactobacillus paracasei WX322 (82.2%). Meta-regression identified BCA cell concentration, sample size, storage days, and storage temperature as significant sources of heterogeneity. Most studies were conducted in China, highlighting the need for more research in other East Asian countries. Microbial antagonists demonstrate substantial potential for reducing soft rot incidence, yet the high heterogeneity across studies warrants cautious interpretation of the pooled effect. While these findings are promising, further field validation and expanded geographical representation are needed.

Foods doi: 10.3390/foods15091582

Authors: Jingjie Zhang Tengyu Li Chi Yan Yujue Li Yonghui Yu Jing Wang Baoguo Sun

Compound–target interaction (CTI) prediction plays a critical role in drug discovery and the functional study of food-derived bioactive compounds. However, traditional experimental methods for CTI identification are limited by high costs, long cycle times, and high false-positive rates, highlighting an urgent need for more efficient approaches. Machine learning (ML) has become a revolutionary tool to address these challenges. In this review, we focus on recent developments in ML-based CTI prediction. We first systematically outline the commonly used public databases and feature extraction methods for both compounds (molecular fingerprints) and proteins (sequence-derived features), followed by elaborating on four types of ML approaches, including classical supervised learning, matrix factorization, graph topology-based inference, and deep neural network frameworks. In particular, this review explores the emerging application of these computational approaches in identifying targets of food-derived bioactive compounds, underscoring its significant potential to advance functional food research. Moreover, we analyze key challenges, such as limited model interpretability, high data dependency, and insufficient multi-source information integration, and put forth future prospects to improve the prediction of food-derived CTIs, thereby facilitating their application in functional food research.

Foods doi: 10.3390/foods15091581

Authors: Dongliang Liu Yan Li Xiaona Song Luyang Feng Jinxing Niu

Apple surface diseases are crucial factors affecting the quality and yield of apples. Traditional manual inspection methods suffer from low efficiency and poor real-time performance. To address these issues, this paper proposes an apple surface disease detection method based on an improved YOLOv11s. Firstly, three groups of GAM attention mechanisms are integrated into the neck structure of the YOLOv11s to enhance the efficiency of feature fusion and the capability of semantic information transmission. Secondly, the original convolutional downsampling in the backbone network is replaced with a Haar-based feature downsampling module, enabling the model to retain more high-frequency detail information during the downsampling process. In addition, the WFU module is introduced to realize the dynamic allocation of feature weights, enhancing the model’s ability to recognize multi-scale defect features. Finally, the PIOUv2 loss function is adopted to optimize bounding box regression, improving the model’s detection performance for tiny defect spots. In addition, various data augmentation methods for small datasets are employed to improve the model training performance and effectively avoid the problem of data overfitting. The experimental results demonstrate that the F1-score of the proposed model is increased by 4.2%, and the mAP@50:95 is boosted by 2.4%. The detection performance outperforms various comparative models, which verifies the effectiveness and superiority of the proposed method.

Foods doi: 10.3390/foods15091579

Authors: Jingxiao Li Ru Li Huabin Zhou Hang Qu Bo Chen Hailong Yang

Ganoderma lucidum spore powder is widely recognized as a high-grade Ganoderma product and is extensively consumed as a functional food and dietary supplement in China. To compare quality differences, nine batches of sporoderm-broken G. lucidum spore powders (DX, SD, FJ, JL, XZ, LQ, AH, LN, and GZ) were collected from representative producing regions across China. Their physicochemical properties, antioxidant activities, and enzyme inhibition capacities were analyzed in this work. The results revealed varying degrees of differences in color, chemical composition, antioxidant activity, and metabolic enzyme inhibitory effects among the samples. Notably, sample GZ contained the highest levels of total sugar, polysaccharides, lipids, protein, total phenolics, and total triterpenoids; sample XZ had the highest ergosterol content; and sample LN exhibited the highest levels of reducing sugar and nucleosides. GZ demonstrated the strongest radical scavenging activity, ferric-reducing antioxidant power (FRAP), cupric ion-reducing capacity, and inhibitory effects against α-glucosidase, α-amylase, lipase, acetylcholinesterase, and xanthine oxidase. Sample AH showed the greatest Fe2+-chelating capacity. Principal component analysis indicated that GZ, AH, and LN exhibited stronger antioxidant and metabolic enzyme inhibition activities, whereas LQ and FJ showed lower activities. These findings confirm significant quality differences among G. lucidum spore powders sourced from different geographical regions.

Foods doi: 10.3390/foods15091578

Authors: Lamul Wiset Chainarong Chuayjum Juckamas Laohavanich Nattapol Poomsa-ad David Julian McClements Ekasit Onsaard Wiriya Onsaard

Immature rice is a distinctive cereal product widely consumed in Asian countries due to its natural green color, soft texture, unique flavor, and high nutritional value. However, its fragile structure and pigment sensitivity create significant processing challenges. This study investigates the effects of infrared (IR) roasting temperature (550–650 °C) and time (20–40 min) on the physicochemical, nutritional, and cooked-rice qualities of immature rice (Oryza sativa L., cv. RD6). A two-factor study with three level of factorials was designed and response surface methodology (RSM) was used to evaluate roasting variables and to identify optimal processing conditions (p ≤ 0.05). Increasing roasting severity decreased rice yield, moisture content, water activity, and chlorophyll content, while promoting grain darkening, increasing phenolic content, and enhancing cooked-rice expansion and hardness. Several responses exhibited significant linear and quadratic relationships with roasting conditions, with model coefficients of determination (R2) ranging from 0.676 to 0.829. Multi-response optimization using desirability analysis identified the optimal roasting condition as 650 °C for 20 min, which produced predicted values that closely matched experimental validation (p > 0.05). These results demonstrate that IR roasting provides an effective green-energy processing approach for producing value-added immature rice while maintaining desirable color, nutritional properties, and cooked-rice texture.

Foods doi: 10.3390/foods15091577

Authors: Francesco Tacconi Airong Zhang Christina Maxwell Arnold Jorge

Traceability systems are increasingly central to ensure food safety, quality, biosecurity, and sustainability in agrifood supply chains. Despite advances in digital technologies, adoption and effective implementation remain uneven, with many producers still relying on paper-based systems. This study examines the motivations and conditions that enable or constrain the participation in traceability systems by Australian red meat and honey producers using the Digital Maturity Framework (DMF) as a diagnostic lens. Drawing on seven focus groups and five individual interviews involving a total of 73 producers and supply chain stakeholders from both sectors, the study investigates how value perceptions, technology and infrastructure, data analytics and management, capability, and data governance, influence producers’ engagement with traceability systems. Our findings indicate that while regulatory pressure and market opportunities incentivise adoption, several challenges persist, including high costs, limited digital skills, data sharing concerns, and sector-specific constraints. The red meat sector demonstrates higher digital maturity, driven largely by compliance mandates and an established regulatory system. In contrast, the honey bee sector exhibits more fragmented traceability adoption, challenged by the predominance of small-scale producers and limited trust in data sharing mechanisms. The comparison between two sectors reveals the influence of sectoral context. In particular, the regulatory frameworks and supply chain coordination play a relevant role in the adoption of traceability technologies. Overall, this research reveals the need for tailored policy and industry support, including regulatory harmonisation, improved data interoperability, digital infrastructure, and capacity-building initiatives to enable more consistent and broader traceability implementation across agrifood systems.

Foods doi: 10.3390/foods15091576

Authors: Xing-Yu Ma Yu-Mei Wang Yu-Dong Hu Bin Wang Li Xu

Pomegranate peel is a food industry waste rich in polyphenols. To date, its effect in alleviating fatigue remains unclear. This study aimed to characterize the chemical composition of pomegranate peel polyphenols (PPPs), evaluate its antioxidant and anti-fatigue capacities, and investigate the underlying mechanism. In the current study, twenty main compounds, primarily flavonoids, phenolic acids, and anthocyanins, were identified from PPPs using LC-MS/MS. In H2O2-induced HepG2 cells, PPPs promoted cellular repair and reduced the production of intracellular malondialdehyde (MDA) and reactive oxygen species (ROS) via enhancing the activity of antioxidant enzymes (SOD, CAT, and GSH-Px). In the endurance swimming-induced fatigue mice model, PPPs prolonged mice exhaustion times, reduced accumulation of fatigue-related metabolites (BUN, LA, BA, LDH and CK), and alleviated liver and muscle tissue damage. Mechanistically, PPPs mitigated oxidative stress via activation of the Keap1/Nrf2 pathway, leading to increased expression of hemeoxygenase-1 (HO-1) and NAD(P)H quinone oxidoreductase 1 (NQO1). Furthermore, PPPs stimulated energy metabolism by activating the AMPK/PGC-1α/PPAR-α pathway, promoting mitochondrial biogenesis, enhancing glycogen storage, increasing ATPase activity (Na+-K+-ATPase, Ca2+-Mg2+-ATPase, and T-ATPase) and accelerating lipid β-oxidation. These findings suggest that PPPs is a promising anti-fatigue supplement and could be further utilized in the nutritional industry.

Foods doi: 10.3390/foods15091575

Authors: Taizeng Xin Meina He Tengye Luan Ning Jiang Feng Zhou Lei Zha Xiaodong Shang Haoran Dong Hailong Yu

Sanghuangporus sanghuang (S. sanghuang) is an important medicinal mushroom rich in bioactive compounds. Selenium (Se) biofortification may further enhance its functional value and industrial profitability; however, evidence-based guidance on Se source selection and dosage for production remains insufficient. Using the strain “Sanghuang Hu2”, we compared sodium selenite, nano-selenium (nano-Se), and selenium-enriched yeast (Se-yeast) at different supplementation levels and comprehensively evaluated their effects on mycelial growth and fruiting body development, Se accumulation and speciation, and nutritional quality. The responses of S. sanghuang were strongly Se-source-specific and concentration-dependent. Se-yeast caused the least inhibition of mycelial growth while achieving the highest Se uptake and biotransformation efficiency. During bag cultivation, supplementation with 15 mg/kg Se-yeast significantly increased single-bag yield and biological efficiency without prolonging full colonization time and exhibited superior input cost performance. This treatment enabled an extremely high proportion of organic Se accumulation (>99.5%), dominated by selenomethionine. Moreover, Se-yeast markedly improved crude protein, crude polysaccharides, and total amino acids in fruiting bodies, with lysine showing the largest increase. Overall, considering growth and yield, Se accumulation/speciation, nutritional enhancement, and economic feasibility, Se-yeast is the optimal Se source for Se-enriched Sanghuang, with a recommended dosage of 15 mg/kg.

Foods doi: 10.3390/foods15091574

Authors: Anita Seres-Steinbach Péter Szabó Viktória Balázs Lilla Eszter Riethmüller Ama Szmolka Krisztián Bányai György Schneider

The formation of biofilms by Salmonella is of considerable interest to the food production and medical industries. This study investigated the effects of a carrier medium (Luria–Bertani, Mueller–Hinton II, Brain Heart Infusion or chicken meat juice), temperature (14 °C, 23 °C or 37 °C) and surface type (adhesive, non-adhesive or suspension plate) on biofilm formation in 16 different Salmonella isolates belonging to the serovars S. Enteritidis (five isolates), S. Infantis (five isolates) and S. Typhimurium (six isolates). Chicken meat juice was found to have a moderate yet balanced supportive effect, while Mueller–Hinton II (MH-II) medium drastically supported biofilm formation at low temperatures, albeit with significant variation among the isolates. Temperature and medium also affected the antibacterial, biofilm inhibitory and destructive effects of essential oils. At 14 °C and 23 °C, 35% of essential oils exhibited antibacterial activity against Salmonella serovars at a concentration of 0.1%, as determined by the drop plate method. Ajowan, thyme, orange, clove and oregano EOs completely inhibited biofilm formation at a concentration of 0.1%. More than half of the 60 essential oils tested reduced the optical density of mature biofilms (OD: 0.15–0.36) to below 0.05; ajowan, lime, palmarosa, thyme, oregano and clove were the most effective, exhibiting antibacterial, biofilm inhibitory and biofilm destructive effects on all of the investigated Salmonella isolates.

Foods doi: 10.3390/foods15091573

Authors: Vesna Milanović Ana Boban Federica Cardinali Andrea Osimani Lucia Aquilanti Cristiana Garofalo Giorgia Rampanti Irena Budić-Leto

Aureobasidium pullulans is a polyextremotolerant yeast-like fungus increasingly recognized for its role in food ecosystems and its emerging potential in flavour development and nutrient modulation. However, systematic evaluations of autochthonous grape-associated populations integrating technological performance and safety-related traits remain limited. This study provides a broad phenotypic screening of 70 isolates from Maraština grapes (Dalmatia, Croatia), applying an integrated functional screening approach to link enzymatic potential, environmental resilience, and food safety. Most isolates displayed multiple hydrolytic enzymes, with widespread cellulase, pectinase, xylanase, esterase, and protease activities. Several isolates showed very high enzymatic indices, supporting their potential for plant-derived substrate transformation, aroma release, and food processing applications. β-glucosidase and urease activities were common, while amylase was limited. Ecological screening confirmed robust adaptability to salinity, osmotic stress, and wide pH ranges. Notably, 31% of isolates demonstrated phosphate solubilization capacity, indicating a possible contribution to mineral bioavailability and nutritional enhancement. Safety screening revealed decarboxylation of selected amino acids, while two isolates lacked detectable activity, highlighting them as candidates for further safety evaluation. Overall, this work establishes a framework for selecting A. pullulans isolates for next-generation, flavour-oriented and nutritionally enhanced food applications, supporting sustainable bioprocessing and future industrial validation.

Foods doi: 10.3390/foods15091572

Authors: Luz M. Comboni Emily S. Glover Skye C. Napolitano James C. Fleet Dan Foti Matthew R. Olson Wayne W. Campbell

We assessed whether consuming UV light-exposed mushrooms (UVMs) would offset the seasonal decline in circulating total 25-hydroxyvitamin D (25OHD), an index of vitamin D status. During late fall and winter, 41 adults (19 M/22 F, age 43 ± 11 y, BMI 29.8 ± 5.9 kg/m2, mean ± SD) were randomized to consume either 84 g of fresh Agaricus bisporus twice/d (produced to contain 400 IU of vitamin D2/serving; 800 IU/d total) or 1 tsp of breadcrumbs twice/d (Control) while continuing to consume their self-chosen diets. At baseline and week 6, fasting serum 25OHD2, 25OHD3, and total 25OHD were measured. Mushrooms were sampled weekly and vitamin D2 content measured. From the intent-to-treat analysis (Mushroom group, n = 20, and Control group, n = 21), 25OHD2 increased and 25OHD3 decreased in the Mushroom group over winter months compared to Control with no differences in the decrease in total 25OHD between groups. Unexpectedly, only 67% of the UVMs contained vitamin D2. Post hoc subgroup assessment indicated that participants consuming UVMs (n = 11) had increased 25OHD2 and a greater decline in 25OHD3 compared to subgroups consuming mushrooms without vitamin D2 (n = 9) and Control (n = 21), with no differences in the decrease in total 25OHD among subgroups. Consuming UVMs increased serum 25OHD2 but did not prevent a seasonal decline in vitamin D status due to a greater decrease in 25OHD3.

Foods doi: 10.3390/foods15091571

Authors: Christopher Pillidge Jayani Chandrapala Mayumi Silva

Milk quality control primarily involves testing milk for its microbiological, physical, and chemical properties during both on-farm collection and transport and at the factory [...]

Foods doi: 10.3390/foods15091570

Authors: Charikleia Tsanasidou Agathi Giannouli Loulouda A. Bosnea Antonia Terpou Vasiliki G. Kontogianni

Soft spread cheese is highly perishable, and conventional packaging offers limited protection against surface spoilage. Here, we present a sustainable, multifunctional solution: edible films made from whey protein concentrate (WPC), a valuable by-product of the cheese industry, incorporated with the probiotic Lactobacillus acidophilus LA5 (LA5). The objective of this study was to evaluate these films as active coatings for soft cheese, specifically assessing their physicochemical properties, probiotic viability during storage and simulated gastric transit, and their impact on cheese microbial stability and sensory quality over 60 days. Applied as active coatings on soft cheese stored at 4 °C for 60 days, these films were evaluated for their physicochemical properties, probiotic viability, microbial stability, and sensory acceptance. The incorporation of LA5 did not significantly alter film thickness (control: 0.20 ± 0.03 mm; test: 0.18 ± 0.02 mm), moisture content (control: 33.42 ± 0.54%; test: 32.34 ± 1.28%), or water solubility (control: 21.44 ± 1.14%; test: 22.89 ± 0.75%) (p > 0.05). However, mechanical properties were markedly modified: tensile strength decreased from 35.42 ± 5.38 MPa (control) to 6.04 ± 0.55 MPa (test), while elongation at break increased from 4.87 ± 0.93% to 68.23 ± 3.46% (p < 0.05), indicating a transition from rigidity to flexibility upon probiotic incorporation. The probiotic strain exhibited exceptional resilience, retaining 100% viability during simulated gastric exposure at both day 0 and day 30 of storage. During cheese storage, LA5 counts in test film-coated samples remained above the recommended therapeutic threshold (106 cfu/g), starting at 7.44 ± 0.15 log(cfu/g) on day 0 and maintaining 6.56 ± 0.20 log(cfu/g) after 60 days. Critically, yeast and mold spoilage were delayed in probiotic-coated cheese, with detectable growth appearing only at day 60 (1.64 ± 1.34 log(cfu/g)), whereas uncoated cheese showed spoilage as early as day 28 (1.33 ± 1.62 log(cfu/g)). Sensory evaluation revealed no significant differences (p > 0.05) between the coated and uncoated samples for color, appearance, texture, flavor, or overall acceptability. By valorizing a dairy by-product into an active, probiotic-loaded edible film, this approach offers a sustainable, waste-reducing strategy that enhances cheese preservation while delivering added functional value—bridging the gap between food packaging and nutrition. Sensory evaluation (n = 8, preliminary) indicated no significant differences between coated and uncoated samples, but these results require confirmation with a larger, validated panel.

Foods doi: 10.3390/foods15091569

Authors: Alejandro Castrejon Jimena Álvarez-Chávez Marcela Gaytán Martínez Elisa Dufoo-Hurtado Juan Luis de la Fuente Héctor Emmanuel Cortés-Ferré Mar Villamiel Aurea K. Ramírez-Jiménez

The mezcal industry in Mexico generates substantial volumes of vinasse, a waste product rich in organic material and bioactive compounds, yet its environmental impact and potential valorization in the food and biotechnological field remain underexplored. This study presents a comprehensive physicochemical and functional characterization of mezcal vinasse derived from mezcal production, including antioxidant activity and cytotoxicity assessment. Proximate analysis revealed high moisture content (96%) and a carbohydrate-rich profile (87.58% dry basis), with notable fiber fractions predominantly composed of insoluble dietary fiber (9.10% dry basis). Low-molecular-weight carbohydrate analysis identified fructose (60.46%) and glucose (10.48%) as the major components, and the hydrolyzed sample showed a monomeric profile with arabinose (31.98%) and glucose (24.14%) as the predominant sugars. Vinasse was found to provide antioxidant activity, as assessed by DPPH (296.3 µmol TE/g) and ABTS (465.3 µmol TE/g) colorimetric assays. Undesirable and antinutritional compounds such as tannins (15.3 mg catechin/g), oxalates (14.6 mg sodium oxalate/g), hydroxymethyl furfural (HMF) (3830.0 mg/L), and furfural (160.0 mg/L) were also quantified, highlighting potential environmental and nutritional concerns due to its mutagenic character at high concentrations. Despite these challenges, vinasse exhibited no cytotoxicity in Caco-2 cells at tested concentrations (25 to 100 mg/mL of phenolic extract), suggesting feasibility for further biotechnological applications.

Foods doi: 10.3390/foods15091568

Authors: Yuanqi Lv Xiying He Tingting Tang Han Cui Tingwei Zhu Yujie Su Guanhao Bu Lilan Xu

To mitigate health risks associated with animal solid fats, this study developed a heat-induced emulsion gel using corn starch and xanthan gum (XG) as the matrix. The effects of the oil-to-water ratio (20–40%) and XG content (0.1–0.5%) on gel properties were systematically investigated. Results suggested a significant two-way interaction (p < 0.05) between the oil–water ratio and XG content, which jointly optimized the three-dimensional network structure. The resulting gel (O40-XG0.5) exhibited rheological and textural properties—including an increased storage modulus (G′), hardness of 2420.74 g, and springiness of 0.97, which closely matched those of pork backfat. Microstructural and low-field NMR analyses suggested that XG may stabilize the oil–water interface via its amphiphilic nature and may form hydrogen bonds with starch, which could enhance the water/oil holding capacity and cooking stability (i.e., reduced oil exudation). This research offers a potential theoretical basis and technical pathway for developing plant-based solid fat replacers.

Foods doi: 10.3390/foods15091567

Authors: Ana Leite Lia Vasconcelos Alfredo Teixeira Sandra S. Q. Rodrigues

To address the pressing dual challenge of meeting global protein demand while mitigating environmental impacts, the food sector must transition to a circular bioeconomy. In this context, this review comprehensively examines the valorization of plant and animal byproducts, emphasizing how the recovery and application of their inherent bioactive and functional compounds can transform waste into high-value resources. Plant processing residues, such as fruit peels and pomace, and animal residues, such as blood and bones, are increasingly recognized as untapped sources of functional ingredients. These by-products yield bioactive compounds with health benefits. Simultaneously, the same or different compounds serve as structural building blocks, offering valuable technological properties. They improve water-holding capacity, texture, and emulsion stability in both traditional meats and plant-based analogs. While upcycling these materials reduces disposal costs and formulation expenses, challenges remain regarding compositional variability, regulatory barriers, and consumer perception of “waste-derived” ingredients. Ultimately, integrating advanced processing technologies such as enzymatic hydrolysis and fermentation is essential to building a resilient, sustainable, and circular global food system.

Foods doi: 10.3390/foods15091566

Authors: Stavroula Chatzinikolaou Giannis Vassiliou Mary Gianniou Michalis Vassalos Nikolaos Papadakis

Dairy foods—particularly cheeses produced from raw or minimally processed milk—remain vulnerable to hazards such as Listeria monocytogenes, where delayed laboratory confirmation can expand recalls, increase food waste, and delay outbreak containment. This study proposes a veterinary-aware digital traceability framework that embeds herd health data, milk-quality testing, and inspection outcomes directly into batch-level EPCIS event records. By representing veterinary public health controls as structured, machine-actionable traceability elements, the framework enables automatic logging of mandatory control points, systematic compliance verification, and rule-based risk state transitions within standard EPCIS infrastructures. Using regulation-consistent dairy simulations modeling delayed Listeria detection during maturation, we evaluate the operational impact of event-level causal traceability within the proposed architecture. Compared with conventional time-window recall strategies, provenance-based trace-forward queries reduced recall scope under the evaluated synthetic scenarios. Integrating structured veterinary controls into EPCIS-based traceability systems supports automated regulatory evidence generation and more targeted recall decisions, contributing to improved auditability and reduced food waste in dairy supply chains.

Foods doi: 10.3390/foods15091564

Authors: Xia Chen Jian Zhang Xiaoyue Zhang Cheng Chang Hongchang Gu Zhixun Yan Lingchao Zeng Ailian Geng Jing Cao Qin Chu Huagui Liu

Body weight variation within a breed may be associated with meat flavor in chickens, but its relationship with flavor-related precursor composition across developmental stages remains unclear. Here, integrated lipidomics and metabolomics were applied to compare breast muscle from Beijing-You chickens sampled from the same cohort at 90, 110, 130, and 150 d in a stage-wise design. At each stage, higher-body-weight (HBW) and lower-body-weight (LBW) groups were independently defined from the upper and lower tails of the body weight distribution at that age. A total of 440, 259, 161, and 324 differential lipids, as well as 491, 257, 291, and 402 differential metabolites, were identified at the four stages, respectively. However, only 23 lipids and 3 metabolites were shared across all stages, indicating that metabolic differences between the HBW and LBW groups varied markedly across developmental stages. Differential lipids were mainly distributed among phosphatidylcholine, phosphatidylethanolamine, and phosphatidylserine, while glycerophospholipid metabolism was consistently identified in both lipidomic and metabolomic analyses. Notably, a key transition was observed between 110 and 130 d, during which the predominant direction of PUFA-like differential lipids shifted from HBW to LBW predominance. Representative differential metabolites included N-acetyl-L-methionine, N-methyl-L-glutamic acid, and γ-glutamyl-5-hydroxytryptophan, suggesting alterations in amino acid- and peptide-related metabolism. Overall, these findings provide insight into stage-dependent variation in flavor-related precursor composition within a breed across developmental stages. However, their direct contribution to flavor remains to be validated.

Foods doi: 10.3390/foods15091565

Authors: Claudia Antonino Giuseppe Natrella Pietro Caliandro Lucrezia Forte Antonella Pasqualone Michele Faccia

The demand for functional dairy products is increasing, in response to the adverse correlation between high saturated fat consumption and cardiovascular health problems. The present study investigated the physicochemical and sensory features of a prototype of functional reduced-fat Mozzarella cheese fortified with inulin made from milk obtained by integrating the cattle diet with laurel essential oil (LEO). Two samples were compared over a 10-day storage period: a whole-milk Mozzarella cheese (MC), and a reduced-fat Mozzarella cheese fortified with 10% (w/v) of inulin (MI). The results show that incorporating inulin during the stretching phase required more time (2.55 min longer) to obtain the final product. However, in addition to a 5% fat decrease, the MI cheese achieved an inulin content of 3.31%, satisfying the European Regulation No 1924/2006, for the “Source of Fiber” claim. On the other hand, from a nutritional perspective, the dietary LEO integration significantly modulated the lipid fraction of the sample, resulting in a 40% increase in monounsaturated fatty acids (MUFAs) and a marked enrichment in polyunsaturated fatty acids (PUFAs). Considering the texture attributes, the incorporation of inulin during the stretching phase led to the formation of a micro-gel that acted as a functional filler, resulting in significantly higher hardness (33.41 N for MI and 16.10 N for MC), throughout the 10-day storage period. Temporal Check-All-That-Apply (TCATA) analysis confirmed that while the MI sample introduced vegetable and cooked milk notes, MI maintained major textural integrity throughout the shelf-life. These findings demonstrate that the synergy between inulin fortification and dietary laurel essential oil supplementation represents a highly effective strategy for producing reduced-fat pasta filata cheeses. This dual approach not only preserves sensory and textural integrity but also yields a high-value functional product characterized by an optimized fatty acid profile and a significant fiber intake.

Foods doi: 10.3390/foods15091563

Authors: Hayato Seki Bin Li Tetsuo Kawaide Te Ma Satoru Tsuchikawa Tetsuya Inagaki

Near-infrared hyperspectral imaging (NIR-HSI) is widely used as a non-destructive technique for evaluating internal fruit quality; however, reliable pixel-wise visualization remains challenging due to geometry-induced spectral distortions and the lack of statistically interpretable validation criteria. This study proposes an integrated framework for three-dimensional visualization of soluble solids content (SSC) across the entire surface of strawberries using NIR-HSI combined with shape-aware spectral correction and pixel-level reliability assessment. Two complementary imaging systems—a line-scan system and a rotation-scan system—were used to acquire hyperspectral and 3D shape data. Fruit height and surface orientation were incorporated into spectral preprocessing to reduce illumination and curvature effects. Partial least squares regression (PLSR) models were developed using region-of-interest-averaged spectra and applied to pixel-wise SSC mapping. To assess the statistical validity of pixel-level predictions, an imaging reliability index based on the Mahalanobis distance in the PLS score space was introduced. The results show that models with high sample-level accuracy do not necessarily produce reliable SSC maps, whereas reliability-based model selection improves image interpretability. This framework enables consistent three-dimensional SSC visualization and is applicable to hyperspectral imaging of internal fruit attributes.

Foods doi: 10.3390/foods15091562

Authors: Kridsada Unban Punnita Pamueangmun Nang Nwet Noon Kham Pratthana Kodchasee Apinun Kanpiengjai Chalermpong Saenjum Kalidas Shetty Chartchai Khanongnuch

Miang, a traditional fermented tea produced from Camellia sinensis var. assamica, is of notable cultural and socio-economic relevance in Northern Thailand. Traditionally, the non-filamentous fungi-based process (NFP) in western Lanna uses only young tea leaves, resulting in substantial amounts of mature leaves being discarded as agricultural waste. This study aimed to utilize the mature tea leaves by adapting the filamentous fungi growth-based process (FFP) of eastern Lanna using selected tannin-tolerant microorganisms, including Aspergillus niger MLF3, Cyberlindera rhodanensis P3, and Lactiplantibacillus pentosus A14-6. Study on fermentation dynamics and bioactive compound formation based on a 2-step fermentation process: 3-day solid-state fermentation with A. niger MLF3, followed by 7-day submerged fermentation by co-culture of C. rhodaninsis P3, and L. pentosus A14-6 in 500 mL sterile distilled water at 30 °C. Increased activities of polysaccharide-degrading enzymes and organic acids were clearly observed during solid-state fermentation, while the significant changes in polyphenol, antioxidant, and reducing sugar content in cell-free supernatant (CFS) were found after submerged fermentation. The obtained CFS shows inhibitory effects of 90 ± 2.5% and 95 ± 1.8% on α-glucosidase and α-amylase, respectively. Analysis of CFS by E-tongue and E-nose clearly indicated the influence of microbial mixture on the taste and aroma of the fermented products. These results demonstrate not only a high-yielding strategy for the effective biotransformation of mature tea leaves into functional drink products but also significant implications for reducing agricultural waste.

Foods doi: 10.3390/foods15091561

Authors: Huimin Hu Jiawei Wang Kaijun Wang Ke Chen Nike Ding Fenghua Wu Guanyu Fang Xingquan Liu Chaojun Ye Peng Wang

In this study, a homogeneous polysaccharide, designated as PFP-80, was isolated from the dried root of Polygonatum filipes using enzymatic extraction combined with graded ethanol precipitation. Structural characterization suggested that PFP-80 was a fructan polysaccharide with a molecular weight of 4.06 kDa. The analysis with gas chromatograph–mass spectrometer (GC–MS) and nuclear magnetic resonance (NMR) further confirmed that PFP-80 consisted of →1)-β-D-Fruf-(2→ and →1,6)-β-D-Fruf-(2→ linkages, with branching occurring at the O-6 position. After 48 h of fermentation, the pH was decreased while SCFAs were increased significantly due to the utilization of PFP-80. Furthermore, PFP-80 was found to modulate the gut microbiota by enhancing microbial abundance and diversity, and by impeding the growth of deleterious pathogens such as Ruminococcus gnavus. In summary, the present results provide a scientific basis for the subsequent development of PFP-derived functional food products.

Foods doi: 10.3390/foods15091560

Authors: María Curiel-Fernández Estela Cano-Mozo Belén Ayestarán Zenaida Guadalupe Thierry Doco Silvia Pérez-Magariño

Volatile compounds contribute to wine aroma and can interact with polyphenols, polysaccharides (PS), and proteins. This work evaluated the effects of adding different PS extracts obtained from winery by-products, must and wine on the volatile composition and sensory attributes of young red wines. These results highlight the effect of the wine matrix on the impact of PS on the volatile composition. The highest concentrations of volatile compounds were reached in wines with higher phenolic content and mainly those treated with PS extracts contained higher proportions of low-molecular-weight PS (55–68%). These PS extracts maintained high concentrations of compounds related to fruity and floral aromas, such as ethyl esters of fatty acids (8–23%), alcohol acetates (9–23%), and terpenes (11–43%). In addition, the PS extracts from winery by-products and wines improved taste sensations in young red wines, mainly those with high acidity, by reducing acidity, bitterness and astringency. Therefore, PS extracts obtained from by-products have the capacity to modulate the volatile composition and mouthfeel of red wines with high phenolic content, excess acidity or astringency.

Foods doi: 10.3390/foods15091559

Authors: Marta Ziaja-Sołtys Barbara Rajtar Łukasz Świątek Anna Biernasiuk Katarzyna Dos Santos Szewczyk Sebastian Granica Andrzej Parzonko Daniel Zalewski Łucja Smolarska Sebastian Skowron Anna Bogucka-Kocka

Sparassis crispa (cauliflower mushroom) is an edible medicinal fungus known for its diverse array of bioactive metabolites. Despite its established nutritional and pharmacological relevance, its antimicrobial, antiviral, and antiparasitic activities remain insufficiently investigated. In the present study, extracts of the fruiting bodies of S. crispa were prepared using four solvents (water, 60% ethanol, methanol–acetone–water [3:1:1], and 1% acetic acid) and evaluated for their chemical composition and broad-spectrum biological activities. UHPLC-MS/MS profiling revealed distinct metabolite profiles among the extracts, including identification of nucleosides such as adenosine and methylthioadenosine. All extracts exhibited nematicidal activity against Rhabditis sp. nematodes in a dose-dependent manner, with the 60% ethanol extract being the most potent (LD50 = 4.2 mg/mL). In antiviral assays, the water extract partially inhibited Coxsackievirus B3 (CVB3) replication, reducing infectious titers by approximately 2 log units, whereas none of the extracts showed a significant effect against Herpes simplex virus type 1 (HSV-1). Antibacterial testing demonstrated activity only for the 1% acetic acid extract, which inhibited several Gram-positive and Gram-negative bacteria at minimum inhibitory concentrations of 10–20 mg/mL. No antifungal activity against Candida spp. was observed. These findings identify Sparassis crispa as a promising edible source of bioactive compounds, exhibiting pronounced nematicidal and moderate antimicrobial activities, and support its potential application in the development of functional foods and nutraceuticals. They further justify targeted isolation and mechanistic studies to characterize the metabolites responsible for these effects and to clarify their relevance for food-based health promotion.

Foods doi: 10.3390/foods15091558

Authors: Manpreet Kaur Md Zakir Hossain Kevin J. Fisher Sheryl Barringer

Atlantic salmon (Salmo salar) is highly perishable during refrigerated storage due to the formation of off-odor volatile compounds that limit shelf life and consumer acceptance. This study investigated the development of off-odor volatiles in Atlantic salmon fillets during refrigerated storage and evaluated how rearing conditions influence storage-induced volatile formation. Salmon reared under warm (20.3 ± 1.95 °C with continuous light) or cool (13.1 ± 0.85 °C with a 12 h light–12 h dark cycle) conditions were harvested, stored at 4 ± 1 °C, and analyzed at 0, 3, 7, 9, and 15 days using selected-ion flow-tube mass spectrometry (SIFT-MS). Refrigerated storage was the primary driver of volatile formation, with lipid-derived aldehydes and alcohols forming early, followed by additional oxidation products as deterioration progressed, and finally, terminal oxidation products. These findings demonstrate distinct temporal pathways of off-odor volatile formation during refrigerated storage, linking early-stage oxidation of polar lipids, mid-stage involvement of neutral lipids, and late-stage accumulation of terminal and microbial products. Protein-derived volatiles exhibited compound-specific behavior, with reactive sulfur- and nitrogen-containing compounds increasing early or mid-storage and microbial metabolites accumulating steadily over time. Environmentally derived off-odor compounds, including geosmin and 2-methylisoborneol, were progressively released during storage as lipid structures degraded. Warm-reared salmon consistently exhibited higher concentrations of lipid- and protein-derived volatiles, indicating greater oxidative and proteolytic susceptibility. Rearing conditions modulate the extent but not the progression of these spoilage mechanisms. This mechanistic understanding provides a basis for targeted strategies to control off-odor volatile compound development and improve refrigerated shelf life and sensory quality of Atlantic salmon.

Foods doi: 10.3390/foods15091557

Authors: Hongyu Jiang Wang Li Binchen Wang Enhao Yao Yingxi Chen Sufang Zhang Beiwei Zhu

The objective of this work was to establish mathematical models and an artificial neural network to predict changes in channel catfish quality during storage. Secondary models of microorganisms, using the total viable count (TVC) as an indicator, were established based on the modified Gompertz equation combined with the Belehradek equation. The secondary kinetic models for total volatile basic nitrogen (TVB-N) were developed by combining the primary model with the Arrhenius equation, from which the early warning thresholds for quality change were determined based on the slopes of the kinetic curves. For most samples, the relative error between the measured and predicted values of the secondary kinetic model remained within ±20% across the tested storage temperatures, while during the practically relevant 2–6 days period, the error was tightly controlled within ±15% for the majority of samples. Moreover, the prediction models were established based on Back Propagation Neural Networks and Radial Basis Function Neural Networks, with determination coefficients (R2) exceeding 0.9. In conclusion, the developed predictive models provide a scientific basis and technical support for quality monitoring and cold-chain distribution of channel catfish under varying temperatures.

Foods doi: 10.3390/foods15091556

Authors: Qiqi Zhang Ellen Mcgivern Diane Beauchemin

Mealworm (Tenebrio molitor) is considered a sustainable protein source and classified as a non-novel food by Health Canada. However, data on safe consumption levels based on bioaccessible metal(loid) concentrations are limited. In this study, a modified continuous on-line leaching method (COLM) coupled with inductively coupled plasma mass spectrometry (ICPMS) was developed to quantify bioaccessible Cr, As, Se, and Cd in mealworm powder. Samples were packed into a transparent polypropylene flash column and sequentially leached with artificial saliva and gastric juice at 37 °C to simulate gastrointestinal digestion, with continuous monitoring of released elements by ICPMS. The proposed method required approximately 70 min per sample as opposed to over 2 h with conventional batch methods. Whereas the bioaccessible concentration of Se was negligible, 13 ± 5 µg/kg Cr, 18 ± 5 µg/kg As and 18 ± 6 µg/kg Cd were released, representing 14%, 15%, and 26% of their total concentration, respectively. Mass balance was verified for Cr, As, Se, and Cd, demonstrating the reliability of the method. Additionally, different sources of elements were revealed by plotting the temporal profile of one element versus that of another element for each gastro-intestinal fluid. A preliminary quantitative risk assessment indicated that adults can safely consume 105 g mealworm per day. Although no significant noncarcinogenic risk was identified, the incremental lifetime cancer risk of 5.2 × 10−6 for As and 1 × 10−6 for Cr exceeds or equals the Ontario threshold, indicating potential concern. This study is the first to apply the COLM to mealworm while integrating bioaccessibility data for a more realistic risk assessment. However, back-pressure issues result in a relative standard deviation up to 39%.

Foods doi: 10.3390/foods15091555

Authors: Gang Liu Manuel Montalbán-López Dehua Wei Lei Wang Xuefeng Wu Xingjiang Li Dongdong Mu

This review comprehensively examines the structural architecture, catalytic mechanisms, and targeted molecular engineering of α-amylase (primarily the GH13 family), a pivotal biocatalyst in the food industry. We highlight diverse microbial sources of α-amylases and their cost-effective heterologous expression in well-characterized hosts like Bacillus subtilis and Escherichia coli. To overcome extreme operational bottlenecks—such as elevated temperatures and acidic environments—recent advances in protein engineering are critically evaluated. These strategies, including directed evolution, semi-rational design, and advanced immobilization on nanomaterials, synergistically enhance the enzyme’s thermostability, catalytic efficiency, and reusability. Furthermore, this paper synthesizes the state-of-the-art applications of engineered α-amylases across key food processing sectors, including baking, sugar refining, and brewing. By integrating structural biology with advanced material science, this review provides a targeted roadmap for developing next-generation, high-performance α-amylases to address current and future challenges in sustainable food processing.

Foods doi: 10.3390/foods15091554

Authors: Anita Mihaylova Nina Doncheva Mariana Katsarova Maria Vlasheva Radoslav Tashev Petya Gardjeva Stela Dimitrova Ilia Kostadinov

Nigella sativa cold-pressed oil (NSO) is rich in nutrients and biologically active compounds. This study aimed to evaluate its effects on symptoms and serum levels of inflammatory and disease activity markers in rats with Freund’s adjuvant-induced arthritis (AIA). Animals were treated orally with NSO at doses of 1 and 3 mL/kg for two weeks before arthritis induction and throughout the experiment. Hind paw edema and nociceptive thresholds were measured by plethysmometer, Hargreaves apparatus, and Randall–Selitto test, respectively. At the end of the experiment, TNF-α, IL-1β, IL-10, brain-derived neurotrophic factor (BDNF), and neuropeptide Y (NPY) serum levels were measured. NSO preventive administration significantly reduced paw edema of the affected hind paw, along with an increase in the nociceptive threshold to both thermal and mechanical stimuli. Administration of NSO resulted in a significant reduction in serum levels of IL-1β and NPY (p < 0.01 and p < 0.05, respectively), while TNF-α and IL-10 levels remained comparable to those in the untreated AIA control group. These findings indicate that NSO exerts anti-inflammatory and analgesic effects and modulates circulating IL-1β and NPY (an independent marker associated with disease activity) in experimental arthritis.

Foods doi: 10.3390/foods15091552

Authors: Zhihao Liang Xiaoyang Zhang Fei Tan Ruoyu Di Jinbang Zhang Wei Xu Pan Gao Li Zhang

Geographical origin identification of fragrant pears is crucial for ensuring fruit quality, protecting regional brand value, and maintaining market order. However, pears from different origins often exhibit highly similar appearance and physicochemical properties, making rapid and nondestructive identification challenging for traditional methods. This study proposes a hyperspectral origin identification method based on an enhanced one-dimensional convolutional neural network (ECNN-1D) incorporating an Efficient Channel Attention (ECA) mechanism, using visible–near-infrared (Vis–NIR) and short-wave infrared (SWIR) spectral data. To address the technical challenges of highly similar spectra, redundant features, and complex information distribution, ECNN-1D enhances discriminative spectral feature representation, overcoming limitations of conventional machine learning and standard deep learning models in feature extraction and classification stability. Systematic comparisons with machine learning models (LDA, RF, KNN, SVM) and deep learning models (VGG-1D, ResNet-1D, CNN-1D) showed that while all models performed well on Vis–NIR spectra, ECNN-1D achieved the highest test accuracy of 98.94% and F1 score of 98.95% on the more challenging SWIR spectra, outperforming other approaches. These results indicate that ECNN-1D enables high-precision, nondestructive origin identification of fragrant pears, with potential cost advantages, providing a reliable technical solution for fruit traceability and quality supervision.

Foods doi: 10.3390/foods15091553

Authors: Yin Feng Yuexin Gao Linxi Wang Bo Nan Jingsheng Liu Yuhua Wang

A bacterial strain M4 exhibiting high nattokinase (NK) activity and favorable antibacterial properties was isolated from fermented soybean paste in Northeast China. Based on morphological observation, physiological and biochemical characterization, 16S rDNA sequence analysis, and whole-genome sequencing, the strain was identified as Bacillus velezensis. Its probiotic potential and safety were systematically evaluated using a combination of in vitro assays and genome mining. Genomic analysis revealed that M4 possessed a complete genome consisting of a single circular chromosome of 4,473,838 bp with a GC content of 46.94%, encoding 4516 predicted proteins. Functional domain annotation identified four proteins (XLQ58132.1, XLQ58158.1, XLQ59409.1, and XLQ59873.1) containing both the Peptidase inhibitor I9 and Peptidase S8 domains, confirming the presence of the typical molecular signature of NK. Furthermore, the genome harbored 132 genes encoding carbohydrate-active enzymes, 37 biosynthetic gene clusters, and 142 genes encoding proteolytic enzymes. Comparative genomic analysis revealed a close phylogenetic relationship with other B. velezensis strains and identified 98 strain-specific genes. Safety assessment demonstrated that M4 exhibited no hemolytic activity, was susceptible to eight commonly tested antibiotics, and lacked genes encoding high-risk virulence factors. Probiotic characterization indicated that M4 exhibited certain levels of gastrointestinal tolerance, acid resistance, bile salt resistance, antioxidant activity, and antibacterial properties. In conclusion, B. velezensis M4 shows potential for development as a functional strain.

Foods doi: 10.3390/foods15091551

Authors: Elia Roncero María J. Andrade Micaela Álvarez

Food contamination by ochratoxin A (OTA) constitutes a significant threat to public health and global food safety and security, a challenge increasingly intensified by climate change. Due to the high thermal and chemical stability of OTA, traditional physical and chemical decontamination methods often prove insufficient or detrimental to food quality. Consequently, microbial detoxification has emerged as a sustainable alternative. This review delves into the two primary biological mechanisms for OTA detoxification: physical adsorption—predominantly mediated by yeast and bacterial cell walls—and enzymatic biotransformation. Among the documented metabolic pathways, the hydrolysis of the amide bond by carboxypeptidases and amidohydrolases is recognised as the most reliable detoxification pathway. Conversely, alternative pathways, such as lactone ring opening, are hindered by their potential toxicity and chemical reversibility under acidic conditions. While various lactic acid bacteria, yeast, and filamentous mould species demonstrate high efficacy in OTA decontamination, their industrial implementation is currently limited by the complexity of food matrices and the lack of in vivo validation. The integration of multi-omics (proteomics and metabolomics), alongside CRISPR/Cas9 genome editing, is essential for identifying novel biocontrol agents. These precision biotechnological tools are fundamental for translating laboratory findings into industrial-scale OTA detoxification strategies.

Foods doi: 10.3390/foods15091550

Authors: Nnabueze Darlington Nnaji Christian Kosisochukwu Anumudu Damion Forbes Elroy Castelino Taghi Miri Helen Onyeaka

Antimicrobial blue light (aBL) within the visible violet–blue spectrum has emerged as a promising non-chemical strategy for microbial control, yet its performance across environmentally realistic matrices and surfaces remains insufficiently characterised. Here, we evaluate a continuous-exposure aBL LED system operating within the visible 407–421 nm range for its antimicrobial efficacy against Escherichia coli K-12 MG1655 and Bacillus cereus NCTC 11143 across liquid cultures, agar surfaces, and representative built-environment materials (glass and steel bar). Bacterial inactivation was quantified using culture-based enumeration and flow cytometric viability profiling. The system delivered a controlled irradiance of 0.72 mW/cm2 at 58 cm, corresponding to cumulative doses of 2.59–62.23 J cm−2 over 1–24 h of exposure. Significant, time-dependent reductions in viability were observed across all matrices relative to fluorescent-light controls, with near-complete or complete loss of recoverable cells on solid surfaces following prolonged exposure. Flow cytometric analyses revealed progressive transitions from viable to injured and dead cell populations, consistent with photodynamic inactivation mediated by endogenous photosensitiser activation and reactive oxygen species generation. These findings demonstrate that continuous visible-light aBL illumination can achieve effective multisurface microbial inactivation under moderate irradiance conditions compatible with occupied environments, supporting its translational potential as a sustainable, non-chemical decontamination strategy for healthcare, food-processing, and built environments.

Foods doi: 10.3390/foods15091549

Authors: Naiara Milagres Augusto da Silva Luciano Paulino Silva

The production of cultivated meat relies on in vitro animal cell growth and requires the use of scaffolds that structurally resemble key features of the extracellular matrix (ECM), providing mechanical support and biochemical cues for cell adhesion, proliferation, and differentiation. Electrospinning has emerged as a promising technique for manufacturing three-dimensional edible scaffolds because it is robust, versatile, and capable of producing nanofibers with a high surface area-to-volume ratio, tunable porosity, and ECM-like fibrous architectures. Natural biopolymers are promising candidates for the fabrication of electrospun scaffolds, combining biocompatibility, biodegradability, and processing compatibility with food-grade requirements. However, the absence of fully food-grade electrospinning systems, coupled with limited scalable green-processing strategies, remains a critical barrier to industrial translation. In this context, this review presents recent advances in the food-grade electrospinning of natural biopolymers focused on cultivated meat production. Furthermore, scientific gaps in the development of fully edible scaffolds are discussed, along with the need for alternatives to animal-derived materials and synthetic carrier polymers, considering sustainability, consumer acceptance, and the translation from laboratory-scale studies to industrial systems. Finally, this review outlines a strategic roadmap to accelerate the transition from proof-of-concept studies toward scalable, regulatory-compliant, and industrially viable electrospinning technologies for cultivated meat production.

Foods doi: 10.3390/foods15091547

Authors: Lu Li Yawei Xu Yunfei Huang Yufan Wu Chunmei Li

Starch–polyphenol complexes have attracted increasing attention as functional ingredients for improving the structural stability and reducing the glycemic potential of starch-based foods, yet their application in extruded fresh noodles remains insufficiently understood. In this study, chestnut starch–resveratrol complexes prepared by heat-moisture synergistic recrystallization treatment (CS-HMRT-Res) were incorporated into extruded fresh noodles, and their quality, structural characteristics, digestibility, and glycemic response were systematically evaluated. Compared with commercial wheat-based Regan noodles, CS-HMRT-Res noodles exhibited enhanced cooking stability (lower swelling and leaching) and improved texture (hardness, chewiness, tensile strength), with a markedly lower total color difference after cooking (ΔE = 1.8 vs. 6.5). SEM, FTIR and XRD indicated a more compact and ordered network; the relative crystallinity of cooked noodles increased to approximately 30.8%. In in vitro digestion, CS-HMRT-Res showed the lowest starch hydrolysis extent at 180 min (45.92%) and yielded a low predicted glycemic index of 53.35, compared with 70.65 for Regan noodles. Consistently, gavage studies in mice confirmed that HMRT-Res-chestnut starch produced the lowest postprandial blood glucose increment response (4.31 mmol/L). Molecular dynamics simulations further suggested that resveratrol could competitively occupy the α-amylase binding cavity and reduce starch accessibility to the enzyme. Overall, CS-HMRT-Res improved processing quality, structural integrity, and reduced glycemic potential, offering a structure-function framework for designing low-GI products.

Foods doi: 10.3390/foods15091548

Authors: Otilia Cristina Murariu Florin Daniel Lipsa Irina Gabriela Cara Gianluca Caruso

The enrichment of chocolate with healthy beneficial ingredients represents an effective strategy to create functional food with high nutritional and bioactive potential. Comparisons were made between eight treatments derived by the factorial combination of 2 types of butter (milk and cocoa) and 4 concentrations of green barley powder addition (1%, 3%; 5%; and 7%), plus 2 untreated controls (milk butter and cocoa butter with no green barley powder addition), in terms of chemical, colorimetric, physical, antioxidant, mineral and sensory characteristics of white chocolate. Increasing addition of green barley to both milk and cocoa butter led to the decrease in dry matter, soluble solids, pH and fat in the produced chocolate, with the untreated controls always showing the highest values. Opposite trends were recorded for proteins, fiber, ash and mineral substances. The ‘L’, ‘a’ and ‘b’ color components gradually decreased from the untreated control to the highest concentration of barley powder addition both to milk and cocoa butter. The increasing integration of barley powder either into milk or cocoa butter resulted in the gradual decrease in F max compression and F max cutting of the chocolate manufactured, compared to the untreated control. The addition of barley powder to milk and cocoa butter elicited a gradual increase in all the antioxidants analyzed, i.e., vitamin C, carotenes, lycopene and xanthophylls, and of chlorophyll a and b, compared to the untreated control. Vegetal flavor attributes were enhanced by the increasing addition of green barley powder. The latter incorporation into milk and cocoa butter sheds light on the interesting topic of conceiving and applying the manufacture of innovative functional chocolate with high content of fiber, nutrients and antioxidants.

Foods doi: 10.3390/foods15091546

Authors: Zdenka Škrbić Veselin Petričević Simeon Rakonjac Vladimir Dosković Maja Petričević Nataša Tolimir Miloš Lukić

Local chicken breeds are increasingly being reconsidered as a means to produce distinctive meat in non-conventional systems while also supporting the conservation of endangered genetic resources. This study compared Banat Naked Neck (BNN) and Svrljig hen (SH), two Serbian indigenous breeds, reared under identical pasture-based conditions and slaughtered at 12 or 14 weeks. Carcass traits, including linear measurements and carcass composition, were evaluated in 40 males (10 per breed per age), while breast and thigh-with-drumstick meat quality (proximate composition and fatty acid profile) was analysed in 80 samples (10 per tissue per group). Data were analysed using two-way ANOVA, and multivariate patterns were explored using PCA and residual Spearman correlation analysis. BNN and SH showed similar slaughter weights, whereas slaughter at 14 weeks increased carcass conformation measures and conformation indices (p < 0.05). Breed differences were most evident in carcass part distribution and tissue partitioning within cuts: BNN had a higher breast proportion and breast meat yield, whereas SH meat was leaner and thigh with drumstick meat showed higher Σn − 3 and a more favourable Σn − 6/Σn − 3 ratio. PCA indicated clearer breed separation in thigh meat than in breast meat, consistent with the univariate lipid results, and residual correlations highlighted expected allocation trade-offs among carcass and cut components. Overall, slaughter at 14 weeks improved carcass value, and both breeds offer complementary traits for market-oriented conservation through use.

Foods doi: 10.3390/foods15091544

Authors: Dimitrios G. Lazaridis Vassilios K. Karabagias Sofia Karabournioti Aris E. Giannakas Ioannis K. Karabagias

The present study aimed to investigate whether Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy could be effectively applied for the botanical origin confirmation of monofloral (fir, thyme, pine) and flower/polyfloral (flower, citrus, asfaka, and mixtures) honey in accordance with melissopalynological analysis, and to unveil the adulteration of monofloral honey with flower/polyfloral honey. Fifty-nine samples were subjected first to melissopalynological analysis to record the dominant pollen flora. Afterwards, ATR-FTIR analysis identified the dominant spectral regions of interest. Among them, 3300–3200 cm−1, 2970–2920 cm−1, 1730–1600 cm−1, 1420–1410 cm−1, 1390–1380 cm−1, 1380–1330 cm−1, 1260–1225 cm−1, 1210–1180 cm−1, 1150–1130 cm−1, 1100–1010 cm−1, and 950–750 cm−1 showed a differentiation potential. Pattern recognition [multivariate analysis of variance (MANOVA)/linear discriminant analysis (LDA) and dimension reduction (factor analysis)] techniques resulted in 100% classification of samples by botanical origin, with the most significant factor parameters being the regions of 1730–1600 cm−1, 1420–1410 cm−1, and 950–750 cm−1, which indicate the presence of water, carbohydrates, ketones, amino acids, and organic acids. Fir, thyme, and pine samples were also adulterated with the batch of flower/polyfloral honey samples (20% w/w), and ATR-FTIR, in combination with the aforementioned multivariate techniques, differentiated the adulterated samples from monofloral samples with an overall cross-validation prediction rate of 91.2% based on LDA. ATR-FTIR, when combined with chemometrics, can be a rapid analytical technique for confirming the botanical origin and adulteration of monofloral honey with polyfloral honey, with an error rate below 9%.

Foods doi: 10.3390/foods15091545

Authors: Aigerim Koishybayeva Yasin Uzakov Shynar Kenenbay Malgorzata Korzeniowska

Apple pomace, a byproduct of juice production, is a sustainable source of dietary fiber and polyphenols with potential in food systems. This study aimed to systematically review 69 articles and perform a meta-analysis on 17 experimental studies to quantify the impact of AP on meat products. Using a random-effects model (Inverse Variance method; I2 = 99–100%), mean differences (MD) and 95% confidence intervals (CI) were calculated. Results revealed that AP significantly increased total dietary fiber (MD = 1.84; p < 0.00001) and reduced pH (MD = −0.18; p < 0.00001). Regarding color, AP significantly decreased redness (a*) (MD = −1.47; p < 0.005) but had no significant impact on lightness (L*) (MD = 0.34; p = 0.70) or yellowness (b*) (MD = −1.32; p = 0.08). Sensitivity analysis confirmed the robustness of these trends across diverse meat matrices. Despite high statistical heterogeneity, the consistent direction of effect provides high certainty of evidence. Findings suggest that inclusion levels exceeding 10% may increase variability and adversely affect redness and acidity. In conclusion, AP is a promising functional ingredient for sustainable, fiber-enriched meat products. However, a successful application requires optimizing inclusion levels to balance technological performance with consumer acceptance.

Foods doi: 10.3390/foods15091543

Authors: Giorgio Felizzato Eloisa Bagnulo Giorgia Botta Giulia Tapparo Chiara Cordero Luciano Navarini Cecilia Cagliero Erica Liberto Andrea Caratti

Background: Coffee quality is strongly influenced by origin-related factors, or terroir, which shape chemical composition and sensory characteristics. In the specialty coffee sector, where authenticity, traceability, and flavour distinctiveness drive value, understanding the molecular basis of sensory attributes, particularly perceived intensity, is essential. Methods: This study combined analytical chemistry and explainable artificial intelligence to explore relationships between volatile composition, coffee origin, and sensory intensity. Roasted and ground single-origin coffees from five provenances were analysed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS). A Support Vector Machine (SVM) classifier discriminated coffee origins based on volatile profile, and SHapley Additive exPlanations (SHAP) identified key compounds. Ridge Regression (RR) was applied to predict sensory intensity values assigned by an expert panel. Results: The SVM model classified coffee origins with 91% accuracy, and SHAP analysis highlighted the volatiles most responsible for differentiation. RR predicted sensory intensity with R2 = 0.88 and RMSE = 0.38, linking molecular profiles with panel-assigned intensity scores. Conclusions: This approach connects molecular profile with packaging-declared aroma intensity, offering an indirect yet informative link to sensory perception and illustrating the potential of data-driven methods in sensory science. Overall, the proposed explainable AI approach provides a transparent and reproducible connection between chemical composition, sensory traits, and perceived quality. This strategy supports more objective and traceable quality assessment systems, aligning analytical precision with sensory expertise, which is an essential step toward the evolution of quality control in industrial applications.

Foods doi: 10.3390/foods15091542

Authors: Jiangshan Zhang Tongtong Wu Xiangyang Yu Ming Yang Penghui Zeng Xiaolin Xiao Yushan Li

Processed coix seeds are widely consumed as both food and traditional medicinal materials, but their quality gradually deteriorates during storage due to lipid oxidation and rancid odor formation. In this study, volatile changes during storage were characterized using gas chromatography–ion mobility spectrometry (GC–IMS), and a rapid monitoring method based on near-infrared spectroscopy (NIRS) was developed. GC–IMS identified 74 volatile compounds, with aldehydes and ketones increasing significantly during storage, indicating progressive lipid oxidation. Key markers, including 2-furaldehyde, 1-pentanoic acid, and γ-caprolactone, were identified as indicators of quality deterioration. Based on these markers, composite flavor and storage deterioration indices were constructed and used as reference parameters for NIRS calibration. Partial least squares regression models developed in the 1300–2500 nm region showed strong predictive performance for these composite indices, with R2p > 0.93 and RPD > 4.0. The long-wave NIR region exhibited superior sensitivity to oxidation-related spectral changes. These results demonstrate that NIRS combined with GC–IMS analysis provides an effective, chemically interpretable approach for rapid, non-destructive monitoring of storage quality in processed coix seeds.

Foods doi: 10.3390/foods15091541

Authors: Manjusha Neerukonda Sabrina Geisslitz Darina Pronin Valentina Curella Sibylle Neufang Sandra Koch Klajdi Begaj Ernesto Bockamp Heiko Weichert Andreas Börner Hans Weber Katharina Anne Scherf Detlef Schuppan

Wheat amylase trypsin inhibitors (ATIs) are prominent allergens in Baker’s asthma and contribute to innate inflammation in non-celiac wheat sensitivity (NCWS), linking them to metabolic and autoimmune diseases. Their tetra-, di-, and monomeric forms, stabilized by disulfide bonds, confer resistance to digestion, baking, and heating. Although proteomic studies reveal minor variation in ATI subtypes among cultivars and major variation among species, the influence of environment and wheat genotype on ATI levels and TLR4-stimulating activity remains unclear. We assessed the effect of the environment on the in vitro inflammatory bioactivity of ATIs extracted from 60 German wheat genotypes focusing on breeding over time between 1891 and 2010, and cultivation across three climatically distinct years. We found considerable genotype-dependent variation in ATI bioactivity that did not correlate with ATI subtype abundance, and observed no consistent difference between old and modern cultivars. ATIs from samples grown in 2019, a warm and dry year, showed reduced TLR4 activity, highlighting the significant impact of environmental conditions on inflammatory ATI bioactivity.

Foods doi: 10.3390/foods15091540

Authors: Xiaomin Chen Huangxin Zhu Zuwei Liu Qianru Zhao Ying Zhang Yiqun Wan Hao Wan

Oral probiotic-based therapy has emerged as a promising solution with multifaceted benefits for immunosuppression treatment. However, their widespread and clinical utility is severely limited by the poor viability of probiotics under harsh gastrointestinal conditions in the intestine. To address these challenges, a probiotic-based biohybrid (Lr@DGN) was bio-orthogonally fabricated by covalently anchoring the prebiotic β-glucan (GN) to the probiotic Limosilactobacillus reuteri (Lr). Upon oral administration, Lr@DGN colonized intestines with high survival rates, aided by gastrointestinal stress-shielding of GN, leading to immuno-enhancing effects through combining GN and live Lr. Consequently, in a Cy-induced immunosuppression mouse model, oral administration of Lr@DGN significantly mitigated body weight loss, restored the key immune organ indexes (thymus and spleen), ameliorated Cy-induced damage to the small intestine, enhanced the intestinal immune response, and elevated the serum levels of immunoglobulins IgG and IgA. By integrating the effects of a prebiotic shield and a live probiotic, this biohybrid system offers a promising and translatable approach for managing immunodeficiency and related disorders.

Foods doi: 10.3390/foods15091539

Authors: Laura Beatrice Mattioli Luca Camarda Martina Aicardi Enrica Pasquali Ivan Corazza Roberta Budriesi

Background: Edible and medicinal mushrooms have attracted growing attention as functional foods due to their rich content of bioactive compounds and their potential to modulate host physiology through microbiota-mediated mechanisms. Methods: This narrative review was conducted through a comprehensive literature search across major scientific databases, including PubMed, Scopus, ScienceDirect, Web of Science, and Google Scholar, selecting studies focused on mushroom-derived compounds, gut microbiota, short-chain fatty acids (SCFAs), and the gut–brain axis (GBA). Results: Current evidence indicates that mushroom-derived polysaccharides, particularly β-glucans, along with polyphenols, trehalose, and chitin, resist digestion and are fermented by intestinal microorganisms, promoting SCFA production. These metabolites contribute to intestinal barrier integrity, immune regulation, and metabolic homeostasis and may also influence neuroinflammation and neurotransmitter pathways via the GBA. However, significant variability in mushroom preparations and the limited availability of well-designed human clinical trials remain important limitations. Conclusions: Edible and medicinal mushrooms represent a promising source of novel prebiotic compounds with potential systemic health benefits, although further standardized studies and robust clinical trials are needed to confirm their efficacy and mechanisms of action.

Foods doi: 10.3390/foods15091538

Authors: Yuchen Zhang Margaret Thibodeau Rebecca Ford Qian Yang

Increasing the adoption of protein alternatives could be one of the solutions for improving the sustainability of our current food system. A convenience sample of 574 UK meat eaters completed an online survey incorporating a written shopping scenario (71% female, mean age: 31.8 years). A subset of participants (n = 297) also viewed a video describing the environmental impacts of protein sources and the lab-grown meat production process. Participants imagined selecting burger patties (plant-based, edible insect, lab-grown beef, or conventional beef) from a supermarket shelf and completed measures of expected liking, emotional responses, choice, and food-avoidance traits (food neophobia, food technology neophobia, and food disgust). The beef burger patty was selected the most frequently (63%), associated with positive emotions, and most liked. Plant-based (19%) and lab-grown beef patties (15%) were chosen more often than edible insect patties (2%), reflecting differences in expected liking and an increasing tendency for them to be associated with negative emotions. Trait-based clustering identified four groups (food explorers, novel/disgust fearers, food tech fearers, and everything fearers), each with distinct liking, emotion, and choice patterns for the products. Food explorers appeared to be the most likely early adopters of protein alternatives, especially when compared to everything fearers. Participants who viewed the informational video were more likely to select a protein alternative, although the effect on liking was limited. These findings demonstrate that emotional responses and food-related personal traits play a central role in shaping consumer acceptance of protein alternatives, suggesting that strategies to promote sustainable protein consumption should be tailored to specific consumer segments and product types.

Foods doi: 10.3390/foods15091537

Authors: Chong Liu Yiru Liu Xuejian Yu Yu Jing Lu Zhang Zhe Zhang Lina Liu Hairong Hu Su Yao

The evaluation of D- and L-lactic acid production by lactic acid bacteria is of critical importance, particularly for strains intended for use in infant and young child foods. Additionally, compliance with relevant regulatory standards necessitates the detection of D-lactic acid. Additionally, regulatory requirements exist in this regard. This study aimed to develop and validate a method for simultaneously measuring D-lactic acid and L-lactic acid produced by lactic acid bacteria. The method validation of the HPLC analysis was performed in terms of accuracy, precision, specificity, limit of quantification (LOQ), linearity, range, and robustness, and the measurement uncertainty was also evaluated. The method demonstrated a limit of detection (LOD) of 0.25 µg/mL and LOQ of 0.8 μg/mL for D-/L-lactic acid. For six validated bacterial strains, mean recoveries ranged from 93.50% to 105.37%, with intra-assay relative standard deviations (RSD) of 0.90–2.64% and inter-laboratory RSD of 2.56–10.16%. Excellent linearity, accuracy, and precision were observed across the concentration range of 0.8–200.0 μg/mL. Results confirmed no interference from culture media batch variations, and sample stability was maintained for 48 h. Additionally, relative expanded uncertainties were determined as 10.48% and 7.64%. The developed method was suitable for the identification and quantification of D- and L-lactic acid in lactic acid bacteria fermentation broth samples. This method was applicable for assessing the production of D-/L-lactic acid by food cultures.

Foods doi: 10.3390/foods15091536

Authors: Ying Zhang Shipeng Guo Haoxiang Miao Yafei Gu Jian Zhang

This work focused on the identification of angiotensin I-converting enzyme (ACE) inhibitory peptides from royal jelly (RJ) proteins and elucidated their inhibition patterns and mechanisms. RJ proteins were analyzed for ACE inhibition potential using in silico tools, and suitable enzymes were selected for peptide release. Hydrolysis conditions were optimized using response surface methodology (RSM), and the resulting peptides were fractionated and purified. Mass spectrometry identified 57 peptides, with seven selected for synthesis based on scoring. IDFDF, DVNFR, and SFHRL showed the highest ACE inhibition, with IC50 values of 16.9 μM, 42.5 μM, and 242.6 μM, respectively. Lineweaver–Burk plots revealed IDFDF as a competitive inhibitor, DVNFR as a non-competitive inhibitor, and SFHRL as a mixed inhibitor. Molecular docking indicated that peptide–ACE interactions were primarily mediated through hydrogen bonds and Zn(II) coordination. This work promotes the sustainable utilization of RJ and the development of ACE inhibitory peptides derived from food sources.

Foods doi: 10.3390/foods15091535

Authors: Fangling Feng Shuo Zhang Chencen Lai Zhiyu Chen Jian Zhang Jiuming He Min Zhang Pengjiao Wang Xiuli Gao

Depression is a common mental disorder that substantially impairs patients’ daily life and work. To identify natural and safe preventive options, we investigated the preventive effect and underlying mechanism of the Ganoderma lucidum and Rosa roxburghii Tratt formula (GLRRTF) on depression. A total of 72 chemical components in GLRRTF were identified by UHPLC-ESI-Q-Exactive Plus Orbitrap-MS Analysis. GLRRTF (containing 400 mg/kg of G. lucidum extract and 800 mg/kg of R. roxburghii extract per day), administered as a 1-week preventive intervention followed by 4 weeks of co-administration with chronic unpredictable mild stress, prevented the development of depression-like behaviors in male C57BL/6J mice and reduced neuronal damage in the hippocampus. Airflow-assisted desorption electrospray ionization mass spectrometry imaging and enzyme-linked immunosorbent assays showed that GLRRTF corrected abnormalities in neurotransmitter levels. The 16S rRNA sequencing indicated that GLRRTF restored dysbiosis of the gut microbiota. Metabolomic profiling revealed that GLRRTF increased the level of tryptophan and promoted tryptophan metabolism towards the 5-HT and indole pathways in feces and the brain. Western blot demonstrated that GLRRTF increased 5-HT production from tryptophan in the brain by regulating tryptophan hydroxylase 2 and DOPA decarboxylase. GLRRTF activated the PI3K/AKT pathway by regulating brain-derived neurotrophic factor and its receptor tropomyosin receptor kinase B. This research provides a comprehensive mechanistic understanding of GLRRTF’s preventive effect against depression, highlighting its potential as a novel, safe, and preventive functional food formulation.

Foods doi: 10.3390/foods15091534

Authors: Pornpen Panomwan Pawika Mahasawat Ittipat Meewan Suebpong Pruttipattanapong Nateelak Kooltheat Thanawat Pitakpornpreecha Sunita Makchuchit Arunporn Itharat

Background/Objectives: Pigmented rice is increasingly recognized as a functional food because of its rich phytochemical composition and health-promoting potential. However, local red rice cultivars from the three southern border provinces of Thailand remain insufficiently characterized. This study comparatively evaluated four whole-grain red rice cultivars—Hawm Gra Dang Ngah 59 (HGDN 59), Hawm Mue Lau (HML), Lued Pla Lai (LPL), and Se Bu Kan Tang (SBKT)—for their chemical composition, antioxidant activities, and antidiabetic potential. Methods: Whole-grain rice samples were extracted with 95% ethanol and assessed for extraction yield, total phenolic content, and total flavonoid content. Antioxidant activity was measured using DPPH•, FRAP, and anti-lipid peroxidation assays, while antidiabetic activity was measured using α-amylase and α-glucosidase inhibition assays. LC-MS/MS-based chemical profiling, pathway classification, PCA-based chemical space analysis, molecular docking against α-glucosidase, and physicochemical/ADMET prediction were also performed. Results: Among the tested cultivars, HGDN 59 showed the most favorable overall profile, with the highest phenolic content, strongest antioxidant activity, and marked α-glucosidase inhibitory activity. LC-MS/MS analysis combined with docking-based screening revealed that HGDN 59 contained several abundant compounds, including ent-Epicatechin-(4α→6)-ent-epicatechin, cinnamtannin A1, apiin, and α-tocotrienol. These compounds exhibited strong binding affinities toward α-glucosidase (−10.7 to −9.6 kcal/mol), comparable to or slightly more favorable than acarbose. ADMET prediction indicated that most polyphenolic compounds exceeded Lipinski’s rule of five, while α-tocotrienol demonstrated favorable absorption property. Conclusions: This is the first study to suggest that HGDN 59 exhibits potential α-glucosidase inhibitory activity in vitro and may serve as a promising functional food candidate for the dietary management of postprandial glycemic response.

Foods doi: 10.3390/foods15091533

Authors: Leilson R. Bezerra Cláudio V. D. M. Ribeiro

Meat quality is a complex and dynamic trait, resulting from the integration of biological, nutritional, environmental, and technological factors operating across the entire production chain, from primary production systems to consumer handling [...]

Foods doi: 10.3390/foods15091532

Authors: Tianyu Hou Yuanying Wang Yulong Yao Yangfan Hu Vasudeva Reddy Netala Huizhen Li

Plant-derived peptides have become one of the most promising classes of compounds in cancer research due to their specificity, safety, and different therapeutic actions. Generally, plant peptides have a size of 2 to 100 amino acids, and they can be extracted from different parts of the plant including leaves, seeds, stems, and roots. The present review brings together more than 300 prominent plant peptides, their sources, structural classes, extraction methods, anticancer effects, and mechanisms of action. We show the cytotoxicity of plant peptides against a wide range of human cancer cell lines (such as MCF-7, A549, HL-60, and HCT-116), as well as their effectiveness in preclinical animal models of cancer, where they resulted in lesser tumor growth and metastasis. Moreover, we go into the anticancer activity of plant peptides and reveal the interconnectedness of apoptosis, cell cycle arrest, angiogenesis inhibition, metastasis suppression, and the modulation of signaling pathways as some of the mechanisms through which plant peptides perform. In addition to their therapeutic potential, many of these peptides are derived from edible plant sources and can be delivered through functional foods or dietary supplements, offering a promising avenue for cancer prevention and adjunctive nutritional support. The review also touches upon the major hurdles in peptide drug development at present, such as stability, oral bioavailability, and large-scale production, while at the same time giving future perspectives that include bioengineering, nanotechnology-based delivery systems, and combination therapies for translating these natural products into clinical oncotherapeutics and health-promoting foods

Foods doi: 10.3390/foods15091531

Authors: Trif Socol Suciu Rusu Criste Rus Bîtea Hossain Ahmed

The growing interest in plant-derived bioactive secondary metabolites has renewed attentionto grape pomace as a promising source within the context of sustainable and circularbioeconomy strategies. Its chemically diverse composition, influenced by cultivar, climate,and processing conditions, has shown a wide range of biological activities, includingantioxidative, anti-inflammatory, antimicrobial, antidiabetic, and anticancer effects.Several reviews have addressed its composition, bioactivity, extraction, and applications,but a more integrated understanding of the molecular mechanisms is still needed. Thisreview synthesizes recent evidence on the mechanistic actions of grape pomace metabolites,highlighting their involvement in key pathways such as Nrf2-mediated antioxidantdefense, NF-κB-regulated inflammation, AMPK/SIRT1-dependent metabolic regulation,apoptosis-related signaling, and microbiota-driven phenolic metabolism. It also discusseschallenges related to raw material variability, process standardization, and industrialscalability, and explores how advances in chemometrics, omics technologies, and datadrivenoptimization can support future development. Therefore, it provides an integratedperspective linking mechanistic insights with technological considerations to advance thesustainable valorization of grape pomace.

Foods doi: 10.3390/foods15091529

Authors: Menghan Ma Mengjie Li Duo Feng Jing Wang

This study compared oat yoghurt (OY), almond yoghurt (AY), oat–almond yoghurt (OAY), and an unfermented oat–almond milk (OAM) to clarify how blending and lactic fermentation affect fermented plant-based alternatives to yoghurt. Nutritionally, OAY showed a balanced profile (protein 2.87 g/100 g; fat 5.18 g/100 g), intermediate between AY (3.29 g/100 g, 8.89 g/100 g) and OY (2.39 g/100 g, 3.30 g/100 g). Fermentation enhanced physical stability, as OAY showed higher water-holding capacity (58.08%) and high viscosity (5381.49 mPa·s), together with the highest viable lactic acid bacteria count (7.1 log10 CFU/g). Scanning electron microscopy revealed that co-fermentation formed a denser, more cohesive multiphase gel network with reduced pore size compared with OAM and AY. All samples exhibited shear-thinning behavior; dynamic rheology indicated weak gel features (G′ > G″), and OAY showed the highest G′, implying a reinforced network likely associated with interactions between oat β-glucan and almond proteins during fermentation. Volatile profiling by GC–MS identified 117 compounds, and OAY exhibited the greatest total volatiles (523.02 μg/kg), exceeding OY (397.43 μg/kg) and OAM (195.73 μg/kg), indicating improved aroma complexity and consumer acceptability. In conclusion, our study will provide quantifiable formulations for the development of highly acceptable oat and almond-based plant-based yoghurt. Most importantly, it also offers additional dairy products for individuals with gluten allergies and lactose intolerance.

Foods doi: 10.3390/foods15091530

Authors: Anita Hartog Hans Verhagen

Toxicological risk assessment of food ingredients has traditionally relied on identifying a no-observed-adverse-effect level (NOAEL) or benchmark dose (BMD), followed by the application of default uncertainty factors (UFs) to derive health-based guidance values (HBGVs) such as the acceptable daily intake (ADI). While effective for conventional food additives, this approach may be inappropriate for nutrients and intrinsic food components with established physiological functions. This paper critically explores these limitations using free glutamate as a central example, alongside additional cases relevant to infant nutrition, including vitamin C, iodine, and human milk oligosaccharides (HMOs). Data on free glutamate in human milk show that breastfed infants habitually ingest amounts far exceeding additive-based ADIs without adverse effects, underscoring the limitations of applying default uncertainty factors and classical toxicological paradigms to endogenous nutrients. Comparable considerations apply to protein hydrolysates and amino acid-based infant formulas evaluated by EFSA, where growth, tolerance, and compositional suitability are integral to safety assessment. Overall, nutrient safety evaluation requires an integrative, physiology-informed framework that incorporates realistic exposure, developmental stage, and metabolic competence. Breast milk provides a biologically relevant reference, supporting a proportionate and science-based application of toxicological principles in infant nutrition.

Foods doi: 10.3390/foods15091527

Authors: Imen Heddi Javier Caballero-Villalobos Nicolò Amalfitano Fernando Martínez Miguel Ángel Cantarero-Aparicio Alessio Cecchinato Manuel Ramón Ana Garzón Ramón Arias

Somatic cell count (SCC) in milk is widely used as an indicator of intramammary infections in dairy sheep and is routinely monitored by the dairy industry as a marker of milk quality. This study aimed to evaluate the effect of SCC levels on milk production, composition, colour, coagulation properties, and cheese-making ability in Manchega dairy sheep. A total of 752 individual milk samples were analysed. To normalise SCC distribution, the somatic cell score (SCS) was calculated and samples were classified into SCS classes. Increasing SCS significantly reduced daily milk yield and lactose content, increased milk pH, and decreased lightness (L*). Higher SCS was also associated with impaired coagulation properties, including longer rennet clotting time (RCT) and curd firming rate (k20), as well as reduced curd firmness (A30, A60). Similar effects were observed for modelled coagulation parameters, with delayed RCTeq and reduced kCF and CFp. Regarding cheese-making ability, SCS significantly affected curd humidity and protein recovery, whereas no significant effects were detected for dry curd yield or fat recovery. Overall, elevated somatic cell counts were associated with a reduction in the technological quality of Manchega sheep milk, particularly affecting coagulation behaviour and curd characteristics. These results underline the importance of controlling SCC levels in dairy sheep systems for both udder health monitoring and maintaining milk suitability for cheese-making.

Foods doi: 10.3390/foods15091528

Authors: Clara Tramuta Carla Ferraris Samantha Lupi Alessandra Provera Irene Floris Sara Morello Aitor Garcia-Vozmediano Cristiana Maurella Daniela Manila Bianchi

The aim of this study was to assess whether edible insects reared on substrates containing food allergens can carry these allergens into the final product, and to evaluate the effectiveness of a pre-harvest fasting period in reducing this risk to provide consumer protection. Hermetia illucens larvae, chosen as the model species, were grown on substrates containing 10% of each of the following food allergens: peanut, almond, soy, celery, and gluten. At the end of the feeding period, larvae were sampled at T0 (end of feeding), T1 (24 h fasting), T2 (48 h fasting) and tested by real-time PCR and ELISA to detect allergen residues. Positive results were observed by real-time PCR for soy (mean Ct: 28.84 at T0, 29.4 at T1, 30.95 at T2), celery (mean Ct: 26.74 at T0, 26.90 at T1, 29.77 at T2) and almond (Ct 33.96 at T0 and mean Ct: 34.01 at T1). Soy presence was also confirmed by ELISA test. Insects may represent an alternative food source; however, their use requires careful evaluation due to the potential presence of allergens. Our results showed that insects may contain allergens originating from their feeding substrates, potentially triggering a response in allergic consumers.

Foods doi: 10.3390/foods15091526

Authors: Hongchen Lv Mengqi Sun Mengmeng Mi Shujuan Sun Yan Zhao Xinyi Du Xu Zhang Mingxia Zhu Yun Wang Muhammad Zahoor Khan Changfa Wang Mengmeng Li

The milk fat globule membrane (MFGM) wraps around the surface of the milk fat globule, separating the internal lipid core from the external environment. MFGM is a complex trilayer membrane structure composed of polar lipids, sphingolipids, and functional proteins. In recent years, research on the biological characteristics of MFGM has been continuously deepening. It has triggered an exploration of the relationship between MFGM composition, structure, and functional mechanisms. This reveals the potential applications of MFGM in human health and production practices. This review systematically summarizes the composition and structure of MFGM, extraction and preparation techniques, functional mechanisms and the latest research progress in its applications in various fields. This study comprehensively compares the application scope of the MFGM extraction preparation technology. The mechanism of the biological activity of MFGM was further analyzed. Its application value in infant formula, dairy processing, functional foods, drug delivery systems, and cosmetics was evaluated. Nowadays, existing research needs to face numerous challenges, such as some components being unknown and the functional mechanisms not being clear enough. In the future, it is still essential to continuously pay attention to the research progress of MFGM. Further research is needed to accelerate the transformation of MFGM from by-products of dairy processing to multifunctional biomaterials. The purpose is to fully tap its enormous potential in nutrition, health care, and application fields.

Foods doi: 10.3390/foods15091525

Authors: Jingxuan Ke Xinyu Li Xiaoyu Yin Yabin Wang Xin Wang Qingshan Shen Yanli Ma

In this research, the anti-hyperlipidemic effects of hawthorn polysaccharides in experimental mice fed a high-fat diet were thoroughly investigated. The findings indicated that the body and organ weights of the high-fat group (HC) mice increased significantly, fat accumulation was evident, and serum indicators showed elevated lipid levels. After 8 weeks of the intragastric administration of hawthorn polysaccharides, the data showed that the body weight of the hawthorn polysaccharide (HA) group was notably lower than that of the HC group and close to that of the NC group. In addition, the hawthorn polysaccharide intervention improved the symptoms of the mice. In particular, the hawthorn polysaccharide intervention significantly increased HDL-C levels and decreased LDL-C levels in the HA group mice. Furthermore, gut microbiota analysis demonstrated that a high-fat diet altered its structure. The intervention with hawthorn polysaccharides modulated the intestinal flora structure, lowered the F/B ratio, and increased the abundance of beneficial bacterial strains associated with lower blood lipid levels.

Foods doi: 10.3390/foods15091524

Authors: Xiaoxuan Zhou Shuo Wei Xuechao Zheng Ye Chen

Alpha-linolenic acid (ALA) is an essential omega-3 fatty acid and a vital component in food applications. In this study, we investigated a range of physicochemical culture conditions—including pH, temperature, and carbon source—to evaluate biomass and ALA accumulation in Chlorella sp. L166 and its mutant, C-12. The study aimed to identify favorable culture conditions and evaluate the feasibility of using diluted bean curd (tofu) wastewater as a low-cost medium. Under mixotrophic cultivation, ALA content was determined via GC-MS, and the removal efficiencies of total nitrogen (TN), total phosphorus (TP), and chemical oxygen demand (COD) were simultaneously monitored. The results showed that L166 achieved its highest ALA accumulation at pH 6.0 and 23 °C with maltose. C-12 exhibited appropriate ALA accumulation at pH 7.0 and 23 °C with maltose and reached its maximum biomass at pH 8.0 and 25 °C with glucose. After 8 days of cultivation in threefold-diluted tofu wastewater, C-12’s ALA content reached 6.1 mg/g, significantly higher than that observed in BG11 medium. Meanwhile, both strains removed 81.2–83.2% of TN, 35.7–36.0% of TP, and 42.6–43.5% of COD. This study provides preliminary data on the effects of culture conditions on microalgal ALA production, highlighting the potential for future practical applications of C-12.

Foods doi: 10.3390/foods15091523

Authors: Yi Zhao Jinhong Wang Xiang Li Guizhao Liang

Pancreatic lipase (PL) plays a central role in dietary lipid digestion and is a promising target for food-derived inhibitors. In this study, pea protein hydrolysates (PPHs) with PL inhibitory activity were prepared by enzymatic hydrolysis and characterized for their functional and peptidomic properties. Compared with pea protein isolate, PPH showed lower surface hydrophobicity, and moderate antioxidant activity. Peptidomic analysis identified 1740 peptides in the active hydrolysate. Combined in silico screening and in vitro validation further identified three peptides, GFSL, WFE, and FGF, as effective PL inhibitors, with IC50 values of 337.81 ± 17.32, 473.32 ± 19.61, and 689.45 ± 39.32 μM, respectively. Molecular simulations indicated that these peptides interact with the catalytic pocket of PL mainly through hydrophobic interactions, van der Waals forces, and hydrogen bonding, with Ile79 serving as a key residue for peptide recognition. Overall, these findings indicate the potential of pea-derived peptides as natural PL inhibitors and support their application as functional food ingredients for modulating lipid digestion.

Foods doi: 10.3390/foods15091522

Authors: Lucian Dordai Adrian Vasile Timar Lacrimioara Senila Lucian Cuibus Anca Becze

This study investigates the kinetics of lipid oxidation and the antioxidant activity of lycopene in tomato pomace using a combined computational–experimental approach. A reaction mechanism describing initiation, propagation, hydroperoxide formation, and radical scavenging was implemented in ANSYS Chemkin 2025 R2 and simulated under controlled conditions at 50, 70, and 90 °C for up to 12 h. The model was validated using experimental measurements of linoleic acid, lycopene, and hexanal obtained from thermally treated tomato pomace. The results showed a strong temperature dependence of oxidation processes, with minimal changes at 50 °C and a transition to a propagation-dominated regime at 90 °C. Linoleic acid degradation reached 18.17% after 12 h at 90 °C, accompanied by a significant increase in hexanal formation, while lycopene loss remained below 5%. The model accurately reproduced experimental trends, with high correlation coefficients (R2 = 0.9761 for linoleic acid, 0.9899 for lycopene, and 0.9982 for hexanal). Hydroperoxides were identified as key intermediates, accumulating prior to decomposition into volatile products. The results demonstrate that the proposed kinetic model provides a reliable tool for predicting lipid oxidation behavior in tomato by-products and highlights the critical influence of temperature on oxidative stability. Mean percentage errors ranged from 10.03% (hexanal) to 23.52% (linoleic acid), consistent with the complexity of the matrix.

Foods doi: 10.3390/foods15091521

Authors: Diana-Alexandra Gheorghiu Liliana Tudoreanu Liviu Gaceu Adrian Peticilă Dana Tăpăloagă Nicoleta Hădărugă Adrian Neacșu

As global demand grows for natural health-promoting food ingredients, the agri-food industry’s organic wastes are emerging as promising alternatives thanks to attributes such as biocompatibility, nutritional value and nutraceutical effect. During saffron (Crocus sativus L.) production, approximately 53 kg of petals are obtained as a by-product for every 1 kg of saffron spice. The use of saffron petals and petal extracts in bakery products improves products’ shelf life due to the petals’ high content of nutraceuticals and minerals acting as natural preservatives. Petal-enriched bakery products contain high levels of fiber, minerals and antioxidants. Addition of saffron petals into bread dough reduces gluten network strength, increases crumb hardness, enhances acidity, improves water retention, alters color profiles and increases the duration of the shelf life. The formulation for incorporating saffron petals or petal extracts into food products must address three primary criteria: the maximum concentration of bioactive compounds per 100 g of the finished matrix, the thermal stability of these compounds during the baking process, and their bioavailability (in the food matrix) within the human gastrointestinal tract. Nutraceuticals with pharmacological potential are also influenced by the compositional profile: the proximate composition, minerals, phenolic content, flavonols, and antioxidant capacity of saffron petals and bakery products containing saffron petals. Saffron petals exhibit diverse therapeutic potentials, acting as antidepressants, anxiolytics, anticonvulsants, and neuroprotective agents. They also offer metabolic, cardiovascular, hepatoprotective, and renoprotective benefits, along with anti-inflammatory, antimicrobial, and antitumor activities. This article proposes a roadmap for developing bakery products enriched with saffron petals or petal extracts, targeting both pharmacological applications and consumer goods focused on disease prevention and general wellness. This study investigates the biochemical composition of saffron petals and their integration into bakery products. It evaluates the influence of petal-derived additives on rheological properties, shelf stability, and organoleptic characteristics, alongside an assessment of their bioactivity and toxicological profiles. Furthermore, the analytical methodologies employed for ingredient and biological sample characterization are discussed, emphasizing their role in verifying the authenticity, safety, and nutritional functionality of both raw materials and finished formulations.

Foods doi: 10.3390/foods15091520

Authors: Yansong Gao Zhiqiang Lu Han Yang Shanshan Liu Lin Wang Qiang Ma Zhenchao La MAMAN Baligen Lingming Kong

To improve the flavor quality and antioxidant activity of walnut gluten peptides, gluten was extracted from defatted walnut meal by alkaline solubilization and acid precipitation, hydrolyzed with alkaline protease to prepare antioxidant peptides, and further modified by the Maillard reaction. The optimal sugar source was selected by single-factor experiments, and reaction conditions were optimized by response surface methodology. Peptide conformational changes were characterized by UV, fluorescence, DSC, FTIR, and SEM, while changes in amino acid composition, flavor properties, and antioxidant activity were systematically evaluated. Fructose was identified as the optimal sugar source. The optimal reaction conditions were a peptide-to-sugar ratio of 1:1.2, 78.5 °C, initial pH 7.6, and 2 h reaction time, under which the sensory score reached 8.5 and DPPH radical scavenging activity reached 66.92%. Maillard modification markedly altered peptide conformation, as shown by increased UV absorbance, decreased intrinsic fluorescence intensity with a red shift, an increase in denaturation temperature from 80 °C to 100 °C, reduced α-helix content, increased β-sheet content, and transformation of the microstructure from a loose porous morphology to dense block-like aggregates. Free amino acid content increased initially and then decreased, whereas total essential amino acids were largely retained, indicating that the overall nutritional composition was preserved. However, further evaluation of digestibility and bioavailability is required to confirm nutritional value. These findings provide a feasible strategy for improving the flavor and functional properties of walnut gluten peptides and support their high-value utilization.

Foods doi: 10.3390/foods15091519

Authors: Yingzhuo Zhou Yuqing Sun Daotong Li Chen Ma Fang Chen

This study compared the physicochemical properties, nutritional composition, and flavor characteristics of broccoli stalk and floret juices fermented with Limosilactobacillus reuteri 18 (Lr18) to enhance the valorization of broccoli processing by-products. Four sample groups were analyzed: non-fermented stalks, fermented stalks, non-fermented florets, and fermented florets. After 48 h of fermentation, total viable counts and total phenolic content were slightly higher in florets than in stalks. Total titratable acids, total sugars, total soluble solids (TSS), total flavonoids, and vitamin C were initially higher in florets but decreased after fermentation in both groups. Organic acid analysis revealed that fermentation increased citric acid, reduced oxalic acid, and promoted the conversion of malic acid to lactic acid. Stalks contained higher levels of lactic and malic acids but lower citric acid than florets. Tryptophan content was higher in florets and was partially converted to indole derivatives after fermentation. Volatile compound analysis and sensory evaluation indicated that fermentation reduced fruity notes in florets while increasing acidic and sulfurous notes. In contrast, fermentation enhanced fruity and rounded notes in stalks while reducing pungency. These findings provide a scientific basis for developing fermented vegetable products with improved functional and sensory properties, particularly using broccoli stalks as a valuable by-product.

Foods doi: 10.3390/foods15091518

Authors: Elżbieta Kukier Łukasz Bocian Monika Pytka

Silage is a fundamental component of cattle feed, and its microbiological quality is critical for animal health and human safety. Improper ensiling conditions, such as oxygen exposure or inadequate acidification, can promote the growth of pathogens like Listeria monocytogenes, Clostridium botulinum, and Bacillus cereus. This study aimed to evaluate the microbial status of maize silages and identify pre-ensiling factors influencing its hygienic safety. Over a four-year period, 406 silage samples were collected from cattle farms across Poland. The research evaluated general hygiene indicators and screened for specific pathogens using standard culture methods, polymerase chain reaction toxotyping, and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. The impact of agricultural practices, including soil quality, organic fertilization, and microbial inoculation, was also analyzed. The analysis revealed that 32.1% of silages fell outside the reference pH range, indicating potential aerobic instability. While Salmonella and Campylobacter were not detected, Clostridium spp. were highly prevalent (81.0%), and C. perfringens was confirmed in 24.9% of samples. Listeria species occurred in 2.9% of silages, with L. innocua being the most frequent isolate. Statistical analysis showed that organic fertilization was significantly linked to specific C. perfringens toxotypes, though it did not increase the overall microbial burden. Conversely, microbial inoculation generally reduced the counts of several undesirable bacteria, although these differences were not statistically significant across all parameters. High pH values and significant contamination with Clostridium, B. cereus, and fungi remain critical challenges for silage safety. The results underscore the necessity for improved agricultural practices—specifically the minimization of soil and manure contamination during harvest—and the broader adoption of microbial inoculation to ensure the microbiological stability of fermented forage.

Foods doi: 10.3390/foods15091517

Authors: Corina-Bianca Ioniță-Mîndrican Robert Ancuceanu Mihaela Dinu Eliza Oprea Carolina Negrei

Melissopalynological analysis (the microscopic examination of pollen in honey) provides valuable information regarding both the geographic and botanical origins of honey. This study aims to verify the authenticity of different types of honey by assessing their claimed floral sources and, indirectly, locations. Twelve samples of various botanical origins were collected: from Romania (linden, black locust, rapeseed, hawthorn, mint, thyme, multifloral, pasture, manna), New Zealand (Manuka honey), Spain (chestnut honey), and Malaysia (Tualang honey). In the study, 16 botanical families were identified across the 12 types of honey analyzed. The frequency of botanical families shows that Fabaceae, Asteraceae, and Brassicaceae are the most widespread. A moderate frequency was observed for Apiaceae, Lamiaceae, and Poaceae. Other families had a lower distribution, such as Myrtaceae and Ericaceae. Rapeseed honey was the most abundant monofloral honey type based on species level pollen dominance (96.86%), followed by chestnut honey (94.17%) and linden honey (84.45%). Meanwhile, thyme honey (52.84%) and mint honey (51.1%) had a specific pollen abundance just over 50% at the family level (Lamiaceae).

Foods doi: 10.3390/foods15091516

Authors: Meng Li Youyang Zhang Junjie Hao Runqiang Yang Lei Luo Jinle Xiang

The proximate and phytochemical compounds, antioxidant capacity, and color characteristics of 22 foxtail millet varieties grown in the same location with the same planting conditions and consistent dehulling procedures were compared. The total protein, fat, starch, and resistant starch levels varied significantly (p < 0.05) from 8.17 to 11.23 g/100 g, 1.76 to 4.20 g/100 g, 57.69 to 79.64 g/100 g, and 3.15 to 6.53 g/100 g, respectively. The variety JS1 presented the highest total carotenoid content (TCC) of 43.67 mg/kg, together with the highest b* value (b* represents yellowness–blueness). The highest total flavonoid content (TFC) was observed in Yugu 36 (YG36), while Yugu 47 (YG47) displayed the highest total phenolic content (TPC) of 889.57 mg FAE/kg DW. Trans-ferulic acid and N′, N″-diferuloylspermidine were detected as the main phenolics in the free phenolic fraction, while the predominate bound phenolic compounds were trans-ferulic acid and trans-p-coumaric acid, ranging from 64.97 to 266.89 mg/kg and 11.76 to 190.74 mg/kg, respectively. The Pearson correlation analysis revealed that b* value was significantly positively correlated with TCC and TPC (p < 0.05) while significantly negatively correlated with total starch content (p < 0.05). The antioxidant activities were significantly correlated positively with TFC and TPC. The 22 foxtail millets could be classified into three categories by hierarchical clustering analysis (HCA), which exhibited higher TCC and b* value, higher total protein and fat contents, and higher TPC and antioxidant activity, respectively. The heatmap visualization revealed similarities and variations in the color characteristics and phytochemical profiles of the different foxtail millet varieties, and the difference was suggested to be attributed to a gene factor.

Foods doi: 10.3390/foods15091515

Authors: Jiajia Niu Yanan Liu Ke Zhang Wei Cui Yunfeng Lu Yuanming Xie Sipu Zhang

Pear paste is a traditional Chinese product valued for its lung-moistening and antitussive effects. This study systematically evaluated the quality attributes and in vitro antioxidant profiles of pear pastes prepared in 2023 from 11 cultivars harvested in Henan Province, China. Multivariate analysis showed that genotype was the primary determinant of final product quality, with PC1 explaining 84.1% of the variance. Total phenolic content (TPC) ranged from 1052.8 to 1997.6 mg/kg, and total flavonoid content (TFC) from 478.1 to 1747.9 mg/kg across cultivars. Four cultivars displayed distinct advantages: ‘Akizuki’ (pronounced Maillard browning), ‘Wanxiu’ (highest free amino acids, 29.82 mg/g), ‘Hongzaosu’ (highest TPC, 1997.6 mg/kg; TFC, 1747.9 mg/kg; 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 88.9 μmol TE/g), and ‘Huangguan’ (highest sensory score, 83.33; clarity, 87.65%). Antioxidant capacity was governed by a synergistic network of native phenolics, flavonoids, and Maillard reaction products, with the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) assays recommended for consistent evaluation. These findings highlight the critical role of cultivar selection in tailoring the color, flavor, antioxidant activity, and overall quality of pear paste.

Foods doi: 10.3390/foods15091514

Authors: Ramona Căpruciu Simona Mariana Popescu

The generation of byproducts during the production of apple and carrot juices can negatively impact the environment. Using these byproducts as functional ingredients represents an integrated and innovative strategy for today’s food industry. This review aims to provide a comprehensive analysis of the progress made over the past decade in the applications of apple and carrot pomace in the food industry, with an emphasis on qualitative analyses (compositional, sensory, functional) in the context of promoting sustainability and resource efficiency. The main quality parameters of apple and carrot pomace and pomace powders, as well as of the composite food products in which they were incorporated, were examined with the optimal dosage. The analysis reveals the extent to which the studied powders can improve—or fail to improve—the nutritional, functional, or sensory parameters of composite products, while accounting for environmental impact and sustainable practices within the context of circular economy. It is found that the industrial reintegration of apple and carrot pomace has nutritional, functional, and bio-packaging development potential, with the main remaining challenge being the development of solutions to preserve the color and rheology of composite products.

Foods doi: 10.3390/foods15091512

Authors: Yilan Zhang Qiuyu Zhang Junyi Liu Yunxuan Nan Xiaoyu Cheng Yulin Fang Xiangyu Sun Junjun Li

Wine phenolic composition is strongly influenced by tannin structure, yet how the polymerization degree of exogenous proanthocyanidins modulates wine quality during aging remains unclear. This study investigated the effects of adding grape seed proanthocyanidins (GSP) with different mean degrees of polymerization (mDP 4.63, 3.29, and 1.31) to Cabernet Sauvignon wine by analyzing phenolic compounds, tannin structure, anthocyanin components, CIELAB color parameters, and astringency over 6 months of bottle aging. Low-mDP GSP (rich in galloylated monomers) provided the biggest initial phenolic boost, while high-mDP GSP (dominated by non-galloylated units) sustained tannin enrichment throughout aging. Low-mDP GSP accelerated tannin maturation and color evolution toward aged wine characteristics, with Mv-3-Coglu identified as a key precursor for brick-red hue development. Sensory evaluation revealed that high-mDP GSP enhanced coarse and drying astringency, whereas low-mDP GSP promoted velvety mouthfeel. These findings establish that GSP polymerization degree critically determines phenolic evolution, color stability, and mouthfeel during bottle aging, providing a scientific basis for selecting structure-specific proanthocyanidins to achieve targeted wine quality outcomes.

Foods doi: 10.3390/foods15091511

Authors: Ayşe Türkhan Elif Duygu Kaya

Tea (Camellia sinensis L.) flowers have recently gained attention due to their bioactive composition, similar to that of tea leaves. They are used in food and cosmetic applications and show potential for medicinal use. However, catechins in tea flowers are highly susceptible to oxidation by polyphenol oxidase (PPO), leading to enzymatic browning. This process alters the phenolic profile and results in losses in appearance, nutritional value, and overall product quality. In this study, PPO from tea flowers was purified using affinity chromatography with a yield of 11.31% and a 91.90-fold purification. The molecular weight was determined to be approximately 42.67 kDa by SDS–PAGE. Substrate specificity studies revealed the highest activity toward catechin. Optimum pH and temperature were determined to be 5.0 and 40 °C, respectively. Km and Vmax values for catechin were 0.42 mM and 8333.3 EU·mL−1·min−1, respectively. The enzyme showed high stability at pH 5.0–7.0 and remained active for 60 min at 30 °C and 40 °C. L-cysteine was found to be the most effective of the inhibitors studied. These findings contribute to the understanding of the enzymatic browning mechanism of tea flower PPO and provide important data for enzyme control in food, cosmetic, and medical applications.

Foods doi: 10.3390/foods15091513

Authors: Nuojia Wang Zengwang Guo Yanxiang Wu Jin Ye Lin Zhu Yue Wang Zhongjiang Wang Songxue Wang Minghui Zhou

In response to the demand for reference material under the EU Maximum Levels for Nickel (Ni) limit in soybeans (15 mg/kg) in 2024, this study explored the technical difficulty of ensuring the homogeneity of Ni reference material in the soybean matrix. Multi-scale characterization (LA-ICP-MS, ICP-MS, FT-IR, etc.) verified that Ni was specifically enriched in embryo and the finer powder (mainly embryo). Based on this finding, we innovatively proposed the span [(D90 − D10)/D50] as a rapid predictor to evaluate homogeneity, offering a potential screening tool to optimize grinding conditions and reduce reliance on time-consuming traditional homogeneity assessments (Ni-RSD by ICP-MS). A positive correlation between span and homogeneity was observed, which was attributed to the inhomogeneous distribution of low-Ni tissue (seed coat). By optimizing the crushing process (hammer cyclone milling, room temperature: 20 °C, 15,000 r/min, ≤ 0.45 mm sieve), a homogeneity uncertainty of 1.00% was obtained. This finding helps in ensuring the homogeneity of reference materials from other high-fat oilseed matrixes.

Foods doi: 10.3390/foods15091510

Authors: Jiaqi Zhang Lina Sun Erke Sun Shiqi Hao Shuo Li Ru Yan Ye Jin Lihua Zhao Xueying Sun

Traditional air-dried meat from Ordos, Inner Mongolia, is a distinctive fermented meat product with unique ethnic and regional features. However, systematic studies on its quality and flavor variations across production regions remain limited. This study characterized 15 traditional Ordos air-dried meat samples (3 biological replicates per region) from five representative areas (Dalad Banner, Otog Banner, Otog Front Banner, Wushen Banner, Ejin Horo Banner) via physicochemical analysis, high-throughput 16S rRNA gene sequencing, and GC-MS. Results showed pH 5.63–5.73 and water activity (Aw) 0.61–0.66. Wushen Banner samples had significantly lower TVB-N and TBARS contents. Proteobacteria and Firmicutes dominated, with marked regional divergence at the genus level. Ninety-one volatile compounds were identified, 11 as key odor-active components. This study clarifies regional quality discrepancies and interrelationships among microbiota, flavor, and physicochemical traits, providing a theoretical basis for process optimization and industrial development.

Foods doi: 10.3390/foods15091509

Authors: Jinxiao Liu Jia Zheng Jihong Wu Ying Sun Mingquan Huang Jian Su Fuping Zheng Dongrui Zhao

Strong-flavor-type Baijiu, represented by Wuliangye—a renowned traditional Chinese alcoholic beverage brewed from five grains (sorghum, rice, glutinous rice, wheat, and corn)—is widely consumed and appreciated for its balanced taste and potential health benefits. While the volatile flavor compounds of Baijiu have been well studied, its bioactive components and their underlying mechanisms remain insufficiently explored. In this study, widely targeted metabolomics techniques were innovatively employed, and 2128 compounds were identified from 10 Wuliangye samples, of which 445 were predicted to constitute potential bioactive substances. Network pharmacology analysis further identified four key compounds, namely the four potential bioactive small molecules (fisetin, luteolin, norartocarpetin, and scutellarein), along with ten core targets that were key protein targets interacting with these compounds (SRC, PIK3R1, PTGS1, AKR1B1, STAT3, CYP3A4, ESR1, PIK3CA, PIK3CB, and ALOX15). GO and KEGG enrichment analyses indicated that these targets participated in diverse biological processes, while DO analysis revealed potential associations between these targets and specific diseases. Additionally, molecular docking confirmed the binding patterns between the identified compounds and their targets. Collectively, this study provides systematic chemical information and theoretical screening results for identifying potential bioactive components in strong-flavor-type Baijiu, which may facilitate further studies of their biological functions.

Foods doi: 10.3390/foods15091508

Authors: Zhengyang Xu Zihan Sun Feiyang Wang Qingyang Han Shuyu Li Chunxu Xue Yanhui Li Dong Liu Jun Cai Haiyan Sun

Limosilactobacillus fermentum SHY0006 was isolated from Miao sour soup, a traditional fermented food from Guizhou, China, and systematically evaluated for its safety, metabolic functionality, and stress adaptability using phenotypic assays combined with whole-genome sequencing. SHY0006 exhibited no hemolytic activity and harbored no detectable virulence-associated or acquired antibiotic resistance genes, supporting its safety profile. Functionally, SHY0006 improved lipid metabolism and insulin resistance in both cell and animal models. In hyperlipidemic mice, hepatic triglyceride accumulation was markedly reduced, accompanied by favorable modulation of serum lipid parameters, including LDL-C, HDL-C, and free fatty acids. In diabetic mice, the strain improved insulin tolerance test (ITT) performance, indicating enhanced systemic insulin sensitivity. Whole-genome analysis revealed complete biosynthetic pathways for riboflavin and folate, along with extensive carbohydrate utilization capacity, highlighting its metabolic versatility. In addition, SHY0006 exhibited strong tolerance to environmental stress, supporting its potential viability in food matrices and gastrointestinal conditions. Collectively, these findings suggest that SHY0006 is a safe and metabolically versatile probiotic candidate with potential applications in functional foods targeting metabolic health.

Foods doi: 10.3390/foods15091507

Authors: Ayşe Nur Aktay Onur Ketenoglu

The effects of different ultrasound parameters on some physicochemical properties and secoiridoid compositions of olive extracts were investigated. For this purpose, pH, acidity, photometric color index (PCI), total phenolic content, and secoiridoid phenolic compound composition analyses were carried out in olive extracts obtained by ultrasonic extraction at different operating parameters such as temperature, ultrasonic power, and extraction time. The data obtained were modeled and optimized by using the Box–Behnken design of RSM. Then, the comparison of experimental data versus mathematical estimations was performed by using both ANN and RSM. The results revealed that the pH values of the samples ranged between 4.94 and 5.23, and the average acidity value was 0.551 (% oleic acid). PCI values varied between 20.46 and 83.70. Total phenolic content ranged between 0.13 and 0.42 mg GAE (gallic acid equivalent)/g extract. Regarding secoiridoid phenolics, the ranges for oleuropein, oleacein, and oleocanthal were 5.33–34.39 ng/μL, 0.76–6.03 ng/μL, and 3.77–14.16 ng/μL, respectively. The optimized temperature, time, and ultrasonic power were 43.13 °C, 15 min, and 100% (of the maximum ultrasonic power of 90 W), respectively. The overall desirability of the process was obtained as 95.51%. RSM and ANN were both favorable in the estimation of experimental data with slight differences.

Foods doi: 10.3390/foods15091506

Authors: Fengen Wang Li Cao Min Ding Ruiju Li Chao Zhang Baorui Li Zhaowei Yang Kaizhen Liu Jiamei Xin Xia Li Tongcheng Xu Ligang Deng

Accurate determination of cobalamin vitamers in foods remains analytically challenging because conventional cyanidation-based methods convert native cobalamins into cyanocobalamin (CNCbl) and may distort their original distribution. In this study, a cyanide-free UHPLC-MS/MS workflow was developed for the analysis of major cobalamin vitamers in foods, with particular emphasis on preserving native forms during sample preparation. Light, temperature, and cleanup procedures were systematically evaluated. Methylcobalamin (MeCbl) and adenosylcobalamin (AdoCbl) showed pronounced light sensitivity, whereas red-light handling better preserved vitamer integrity during pre-analytical operations. A tandem cleanup procedure combining immunoaffinity and Oasis HLB solid-phase extraction improved extract cleanliness in complex food matrices. The workflow showed good chromatographic separation and excellent linearity (R2 > 0.999). The validated limits of detection were 0.5 μg/kg for CNCbl, 1.0 μg/kg for AdoCbl, and 0.75 μg/kg for MeCbl. Application to food samples showed no detectable target cobalamins in the tested plant-derived foods, whereas animal liver and oyster samples showed comparatively high levels of the target cobalamin vitamers, with AdoCbl predominating in liver. The proposed workflow may serve as a practical cyanide-free option for exploratory or comparative native-vitamer analysis of CNCbl, AdoCbl, and MeCbl in foods within the current validation scope, particularly when full sets of matched isotope-labeled standards are not readily available.

Foods doi: 10.3390/foods15091505

Authors: Ying Lu Hui Liu Zhenzhen Lv Chengheng Li Muhammad Nawaz Qiang Zhang Wenbo Yang Jiechao Liu Wenqiang Guan Zhonggao Jiao

Blueberries are widely consumed due to their richness in nutrients, yet they are also prone to quality deterioration after being harvested, even at cold temperatures. Non-thermal physical technology is an important auxiliary method worth considering for maintaining the quality of this fruit while refrigerated. In this study, a static magnetic field (SMF) was applied as a complementary pretreatment strategy prior to cold storage of blueberries. The optimal SMF parameters were identified as 5 mT exposure for 12 h, as this significantly retarded decay and softening. The contents of ascorbic acid, total polyphenols, flavonoids and proanthocyanidins were elevated by 20.0%, 17.7%, 23.9%, and 9.1%, respectively. Concurrently, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging capacity, catalase (CAT), and superoxide dismutase (SOD) activity markedly improved. Targeted metabolomic analysis revealed that SMF pretreatment significantly regulated polyphenol metabolic pathways and redirected polyphenol biosynthesis toward more stable and functional compounds, including three hydroxycinnamic acids, quercetin, dihydromyricetin, glycosylated hesperetin, and acylated delphinidin derivates. The synergistic effect of these SMF-elevated phenolics and the reinforced antioxidant system preserved the overall cold-storage quality of blueberries. These findings underscore the potential of SMF pretreatment as an effective physical technique for reducing postharvest blueberry losses.

Foods doi: 10.3390/foods15091504

Authors: Bojana Voučko Saša Drakula Nikolina Čukelj Mustač Vedrana Pleš Ljiljana Nanjara Tomislava Grgić Dubravka Novotni

The growing demand for clean-label foods has stimulated interest in minimally processed ingredients capable of improving the nutritional and technological quality of gluten-free bakery products. Carob (Ceratonia siliqua L.) is an underutilized Mediterranean crop whose seeds are mainly used for locust bean gum production, while other fractions of the fruit remain insufficiently valorized. This study investigated the potential of carob seed flour (CSF) and the whole carob fruit flour (pods and seeds; CSPF) as natural structuring ingredients in gluten-free flatbread (GFFB), combined with sourdough fermentation. The initial technological properties (pasting profile, baking loss, specific volume, color, and texture profile) and nutritional composition were evaluated, alongside storage stability, through textural and sensory changes during 72 h. The incorporation of carob ingredients improved the nutritional profile of GFFB, nearly doubling total dietary fiber and iron content without compromising sensory acceptance. CSF use resulted in an improved pasting profile and a 50% softer crumb structure. Sourdough fermentation successfully mitigated the increased hardness and lower sensory freshness perception in CSPF formulations. Carob seed flour, as well as whole carob fruit flour combined with sourdough, represent effective natural strategies for improving the technological properties, nutritional quality, texture profile, and freshness perception of gluten-free flatbread without compromising sensory acceptability.