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Journal = Foods
Section = Plant Foods

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14 pages, 1897 KiB  
Article
Type I Interferon-Enhancing Effect of Cardamom Seed Extract via Intracellular Nucleic Acid Sensor Regulation
by Abdullah Al Sufian Shuvo, Masahiro Kassai and Takeshi Kawahara
Foods 2025, 14(15), 2744; https://doi.org/10.3390/foods14152744 - 6 Aug 2025
Abstract
The induction of type I interferon (IFN) via intracellular nucleic acid sensors may be useful in preventing viral infections. However, little is known about the effect of natural plant materials on sensor responses. We previously found that cardamom (Elettaria cardamomum (L.) Maton) [...] Read more.
The induction of type I interferon (IFN) via intracellular nucleic acid sensors may be useful in preventing viral infections. However, little is known about the effect of natural plant materials on sensor responses. We previously found that cardamom (Elettaria cardamomum (L.) Maton) seed extract (CSWE) enhanced type I IFN expression and prevented influenza virus infection. In this study, we investigated the effect of CSWE on type I IFN responses using intracellular nucleic acid sensor molecules. Human lung epithelial A549 cells were treated with CSWE and transfected with poly(dA:dT) or poly(I:C) using lipofection. CSWE and 1,8-cineole, the major CSWE components, dose-dependently induced type I IFNs and IFN-stimulated genes in both poly(dA:dT)- and poly(I:C)-transfected A549 cells. The type I IFN-enhancing effect of CSWE was dependent on the stimulator of interferon genes (STING), whereas the effect of 1,8-cineole was independent of STING and mediated by the down-regulation of 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD)-inducible poly-ADP-ribose polymerase expression. Our study suggests that CSWE has the potential to act as a beneficial antiviral agent by enhancing homeostatic type I IFN production. Full article
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20 pages, 4580 KiB  
Article
Increased Oxygen Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea
by Xinfeng Jiang, Xin Lei, Chen Li, Lixian Wang, Xiaoling Wang and Heyuan Jiang
Foods 2025, 14(15), 2736; https://doi.org/10.3390/foods14152736 - 5 Aug 2025
Abstract
Black tea is widely consumed worldwide, and its characteristic taste and color result from fermentation, where polyphenols are enzymatically oxidized to generate major pigments, including theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). This study investigated the effects of increased oxygen treatment during fermentation [...] Read more.
Black tea is widely consumed worldwide, and its characteristic taste and color result from fermentation, where polyphenols are enzymatically oxidized to generate major pigments, including theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). This study investigated the effects of increased oxygen treatment during fermentation on the flavor attributes and chemical properties of Congou black tea. Fresh tea leaves (variety “Fuyun 6”) were subjected to four oxygen treatments: 0 h (CK), 1 h (TY-1h), 2 h (TY-2h), and 3 h (TY-3h), with oxygen supplied at 8.0 L/min. Sensory evaluation revealed that oxygen-treated samples exhibited tighter and deeper-colored leaves, a redder liquor, fuller taste, and a sweeter fragrance compared with CK. Chromatic analysis showed significant increases in redness (a*) and luminance (L*), alongside reduced yellowness (b*), indicating enhanced liquor color. Chemical analyses demonstrated elevated levels of TFs, TRs, and TBs in oxygen treatments, with TRs showing the most pronounced increase. Non-targeted metabolomics identified 2318 non-volatile and 761 volatile metabolites, highlighting upregulated flavonoids, phenolic acids, and lipids, and downregulated catechins and tannins, which collectively contributed to improved taste and aroma. Optimal results were achieved with 2–3 h of oxygen treatment, balancing pigment formation and sensory quality. These findings can provide a scientific basis for optimizing oxygen conditions in black tea fermentation to improve product quality. Full article
(This article belongs to the Collection Advances in Tea Chemistry)
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18 pages, 674 KiB  
Article
Oil Extraction Systems Influence the Techno-Functional and Nutritional Properties of Pistachio Processing By-Products
by Rito J. Mendoza-Pérez, Elena Álvarez-Olmedo, Ainhoa Vicente, Felicidad Ronda and Pedro A. Caballero
Foods 2025, 14(15), 2722; https://doi.org/10.3390/foods14152722 - 4 Aug 2025
Viewed by 42
Abstract
Low-commercial-value natural pistachios (broken, closed, or immature) can be revalorised through oil extraction, obtaining a high-quality oil and partially defatted flour as by-product. This study evaluated the techno-functional and nutritional properties of the flours obtained by hydraulic press (HP) and single-screw press (SSP) [...] Read more.
Low-commercial-value natural pistachios (broken, closed, or immature) can be revalorised through oil extraction, obtaining a high-quality oil and partially defatted flour as by-product. This study evaluated the techno-functional and nutritional properties of the flours obtained by hydraulic press (HP) and single-screw press (SSP) systems, combined with pretreatment at 25 °C and 60 °C. The extraction method significantly influenced flour’s characteristics, underscoring the need to tailor processing conditions to the specific technological requirements of each food application. HP-derived flours presented lighter colour, greater tocopherol content, and higher water absorption capacity (up to 2.75 g/g), suggesting preservation of hydrophilic proteins. SSP-derived flours showed higher concentration of protein (44 g/100 g), fibre (12 g/100 g), and minerals, and improved emulsifying properties, enhancing their suitability for emulsified products. Pretreatment at 25 °C enhanced functional properties such as swelling power (~7.0 g/g) and water absorption index (~5.7 g/g). The SSP system achieved the highest oil extraction yield, with no significant effect of pretreatment temperature. The oils extracted showed high levels of unsaturated fatty acids, particularly oleic acid (~48% of ω-9), highlighting their nutritional and industrial value. The findings support the valorisation of pistachio oil extraction by-products as functional food ingredients, offering a promising strategy for reducing food waste and promoting circular economy approaches in the agri-food sector. Full article
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16 pages, 3038 KiB  
Article
Comparative Effects of Maturity and Processing on Chemical Composition and Bioactivities in Toona sinensis Leaves
by Guohuo Wu, Zhaoyun Chen, Yan Tang, Shuolei Xu, Wenli Fan, Li Wu, Yuntao Ji and Changqing Qu
Foods 2025, 14(15), 2717; https://doi.org/10.3390/foods14152717 - 2 Aug 2025
Viewed by 253
Abstract
Toona sinensis (“Heiyouchun”) is a traditional Chinese woody vegetable, the leaves of which can also be processed into tea, known for its distinctive flavor and diverse bioactivities. However, the effects of leaf maturity and processing methods on its phytochemical composition and functional properties [...] Read more.
Toona sinensis (“Heiyouchun”) is a traditional Chinese woody vegetable, the leaves of which can also be processed into tea, known for its distinctive flavor and diverse bioactivities. However, the effects of leaf maturity and processing methods on its phytochemical composition and functional properties remain unclear. In this study, metabolomic analysis revealed 35 significantly different metabolites between tender and mature leaves, with higher concentrations of flavonoids, flavonoid glycosides, limonoids, and amino acids in tender leaves. Additionally, comparative analysis revealed that black tea fermentation preserves bioactive compounds more effectively than hot-air drying, particularly in tender leaves. In vitro activity assays showed that toon leaf tea extracts exhibited significant antioxidant and hypoglycemic effects, with black tea fermented tender leaves displaying the most potent bioactivity. Correlation analysis further confirmed a strong positive relationship between flavonoid/polyphenol content and bioactivity. These findings provide a theoretical foundation for optimizing processing techniques to enhance the functional properties of toon leaf tea. Full article
(This article belongs to the Section Plant Foods)
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27 pages, 8826 KiB  
Article
Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish Market
by Farhan Ali, James A. O’Mahony, Maurice G. O’Sullivan and Joseph P. Kerry
Foods 2025, 14(15), 2701; https://doi.org/10.3390/foods14152701 - 31 Jul 2025
Viewed by 174
Abstract
The increasing demand for plant-based foods has led to significant growth in the availability, at a retail level, of plant-based cheese analogue products. This study presents the first comprehensive benchmarking of commercially available plant-based cheese analogue (PBCA) products in the Irish market, comparing [...] Read more.
The increasing demand for plant-based foods has led to significant growth in the availability, at a retail level, of plant-based cheese analogue products. This study presents the first comprehensive benchmarking of commercially available plant-based cheese analogue (PBCA) products in the Irish market, comparing them against conventional cheddar and processed dairy cheeses. A total of 16 cheese products were selected from Irish retail outlets, comprising five block-style plant-based analogues, seven slice-style analogues, two cheddar samples, and two processed cheese samples. Results showed that plant-based cheese analogues had significantly lower protein content (0.1–1.7 g/100 g) than cheddar (25 g/100 g) and processed cheese (12.9–18.2 g/100 g) and lacked a continuous protein matrix, being instead stabilized largely by solid fats, starch, and hydrocolloids. While cheddar showed the highest hardness, some plant-based cheeses achieved comparable hardness using texturizing agents but still demonstrated lower tan δmax values, indicating inferior melting behaviour. Thermograms of differential scanning calorimetry presented a consistent single peak at ~20 °C across most vegan-based variants, unlike the dual-phase melting transitions observed in dairy cheeses. Sensory analysis further highlighted strong negative associations between PBCAs and consumer-relevant attributes such as flavour, texture, and overall acceptability. By integrating structural, functional, and sensory findings, this study identifies key formulation and performance deficits across cheese formats and provides direction for targeted improvements in next-generation PBCA product development. Full article
(This article belongs to the Section Plant Foods)
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18 pages, 1332 KiB  
Article
Optimization of Anthocyanin Extraction from Purple Sweet Potato Peel (Ipomea batata) Using Sonotrode Ultrasound-Assisted Extraction
by Raquel Lucas-González, Mirian Pateiro, Rubén Domínguez-Valencia, Celia Carrillo and José M. Lorenzo
Foods 2025, 14(15), 2686; https://doi.org/10.3390/foods14152686 - 30 Jul 2025
Viewed by 261
Abstract
Sweet potato is a valuable root due to its nutritional benefits, health-promoting properties, and technological applications. The peel, often discarded during food processing, can be employed in the food industry, supporting a circular economy. Purple sweet potato peel (PSPP) is rich in anthocyanins, [...] Read more.
Sweet potato is a valuable root due to its nutritional benefits, health-promoting properties, and technological applications. The peel, often discarded during food processing, can be employed in the food industry, supporting a circular economy. Purple sweet potato peel (PSPP) is rich in anthocyanins, which can be used as natural colourants and antioxidants. Optimising their extraction can enhance yield and reduce costs. The current work aimed to optimize anthocyanin and antioxidant recovery from PSPP using a Box-Behnken design and sonotrode ultrasound-assisted extraction (sonotrode-UAE). Three independent variables were analysed: extraction time (2–6 min), ethanol concentration (35–85%), and liquid-to-solid ratio (10–30 mL/g). The dependent variables included total monomeric anthocyanin content (TMAC), individual anthocyanins, and antioxidant activity. TMAC in 15 extracts ranged from 0.16 to 2.66 mg/g PSPP. Peonidin-3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside was the predominant anthocyanin. Among four antioxidant assays, Ferric-reducing antioxidant power (FRAP) showed the highest value. Ethanol concentration significantly influenced anthocyanin and antioxidant recovery (p < 0.05). The model demonstrated adequacy based on the coefficient of determination and variation. Optimal extraction conditions were 6 min with 60% ethanol at a 30 mL/g ratio. Predicted values were validated experimentally (coefficient of variation <10%). In conclusion, PSPP is a promising matrix for obtaining anthocyanin-rich extracts with antioxidant activity, offering potential applications in the food industry. Full article
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19 pages, 2828 KiB  
Review
Microbial Proteins: A Green Approach Towards Zero Hunger
by Ayesha Muazzam, Abdul Samad, AMM Nurul Alam, Young-Hwa Hwang and Seon-Tea Joo
Foods 2025, 14(15), 2636; https://doi.org/10.3390/foods14152636 - 28 Jul 2025
Viewed by 409
Abstract
The global population is increasing rapidly and, according to the United Nations (UN), it is expected to reach 9.8 billion by 2050. The demand for food is also increasing with a growing population. Food shortages, land scarcity, resource depletion, and climate change are [...] Read more.
The global population is increasing rapidly and, according to the United Nations (UN), it is expected to reach 9.8 billion by 2050. The demand for food is also increasing with a growing population. Food shortages, land scarcity, resource depletion, and climate change are significant issues raised due to an increasing population. Meat is a vital source of high-quality protein in the human diet, and addressing the sustainability of meat production is essential to ensuring long-term food security. To cover the meat demand of a growing population, meat scientists are working on several meat alternatives. Bacteria, fungi, yeast, and algae have been identified as sources of microbial proteins that are both effective and sustainable, making them suitable for use in the development of meat analogs. Unlike livestock farming, microbial proteins produce less environmental pollution, need less space and water, and contain all the necessary dietary components. This review examines the status and future of microbial proteins in regard to consolidating and stabilizing the global food system. This review explores the production methods, nutritional benefits, environmental impact, regulatory landscape, and consumer perception of microbial protein-based meat analogs. Additionally, this review highlights the importance of microbial proteins by elaborating on the connection between microbial protein-based meat analogs and multiple UN Sustainable Development Goals. Full article
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25 pages, 3460 KiB  
Article
Morphometric, Nutritional, and Phytochemical Characterization of Eugenia (Syzygium paniculatum Gaertn): A Berry with Under-Discovered Potential
by Jeanette Carrera-Cevallos, Christian Muso, Julio C. Chacón Torres, Diego Salazar, Lander Pérez, Andrea C. Landázuri, Marco León, María López, Oscar Jara, Manuel Coronel, David Carrera and Liliana Acurio
Foods 2025, 14(15), 2633; https://doi.org/10.3390/foods14152633 - 27 Jul 2025
Viewed by 456
Abstract
Magenta Cherry or Eugenia (Syzygium paniculatum Gaertn) is an underutilized berry species with an interesting source of functional components. This study aimed to evaluate these berries’ morphometric, nutritional, and phytochemical characteristics at two ripening stages, CM: consumer maturity (CM) and OM: over-maturity. Morphometric [...] Read more.
Magenta Cherry or Eugenia (Syzygium paniculatum Gaertn) is an underutilized berry species with an interesting source of functional components. This study aimed to evaluate these berries’ morphometric, nutritional, and phytochemical characteristics at two ripening stages, CM: consumer maturity (CM) and OM: over-maturity. Morphometric analysis revealed size and weight parameters comparable to commercial berries such as blueberries. Fresh fruits were processed into pulverized material, and in this, a proximate analysis was evaluated, showing high moisture content (88.9%), dietary fiber (3.56%), and protein (0.63%), with negligible fat, indicating suitability for low-calorie diets. Phytochemical screening by HPLC identified gallic acid, chlorogenic acid, hydroxycinnamic acid, ferulic acid, quercetin, rutin, and condensed tannins. Ethanol extracts showed stronger bioactive profiles than aqueous extracts, with significant antioxidant capacity (up to 803.40 µmol Trolox/g via Ferric Reducing Antioxidant Power (FRAP assay). Fourier-transform infrared spectroscopy (FTIR) and Raman spectroscopic analyses established structural transformations of hydroxyl, carbonyl, and aromatic groups associated with ripening. These changes were supported by observed variations in anthocyanin and flavonoid contents, both higher at the CM stage. A notable pigment loss in OM fruits could be attributed to pH changes, oxidative degradation, enzymatic activity loss, and biotic stressors. Antioxidant assays (DPPH, ABTS, and FRAP) confirmed higher radical scavenging activity in CM-stage berries. Elemental analysis identified minerals such as potassium, calcium, magnesium, iron, and zinc, although in moderate concentrations. In summary, Syzygium paniculatum Gaertn fruit demonstrates considerable potential as a source of natural antioxidants and bioactive compounds. These findings advocate for greater exploration and sustainable use of this native berry species in functional food systems. Full article
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22 pages, 1531 KiB  
Article
Evaluation of the Biological Properties and Antibacterial Activities of the Natural Food Supplement “Epavin” for Liver Detoxification and Protection
by Alexia Barbarossa, Maria Pia Argentieri, Maria Valeria Diella, Anita Caforio, Antonio Carrieri, Filomena Corbo, Antonio Rosato and Alessia Carocci
Foods 2025, 14(15), 2600; https://doi.org/10.3390/foods14152600 - 24 Jul 2025
Viewed by 401
Abstract
Background/Objectives: The liver, the body’s primary detoxifying organ, is often affected by various inflammatory diseases, including hepatitis, cirrhosis, and non-alcoholic fatty liver disease (NAFLD), many of which can be exacerbated by secondary infections such as spontaneous bacterial peritonitis, bacteremia, and sepsis—particularly in patients [...] Read more.
Background/Objectives: The liver, the body’s primary detoxifying organ, is often affected by various inflammatory diseases, including hepatitis, cirrhosis, and non-alcoholic fatty liver disease (NAFLD), many of which can be exacerbated by secondary infections such as spontaneous bacterial peritonitis, bacteremia, and sepsis—particularly in patients with advanced liver dysfunction. The global rise in these conditions underscores the need for effective interventions. Natural products have attracted attention for their potential to support liver health, particularly through synergistic combinations of plant extracts. Epavin, a dietary supplement from Erbenobili S.r.l., formulated with plant extracts like Taraxacum officinale (L.), Silybum marianum (L.) Gaertn., and Cynara scolymus (L.), known for their liver-supporting properties, has been proposed as adjuvant for liver functions. The aim of this work was to evaluate of Epavin’s antioxidant, anti-inflammatory, and protective effects against heavy metal-induced toxicity. In addition, the antibacterial effect of Epavin against a panel of bacterial strains responsible for infections associated with liver injuries has been evaluated. Methods: The protection against oxidative stress induced by H2O2 was evaluated in HepG2 and BALB/3T3 cells using the dichlorofluorescein diacetate (DCFH-DA) assay. Its anti-inflammatory activity was investigated by measuring the reduction in nitric oxide (NO) production in LPS-stimulated RAW 264.7 macrophages using the Griess assay. Additionally, the cytoprotecting of Epavin against heavy metal-induced toxicity and oxidative stress were evaluated in HepG2 cells using the [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-tetrazolium bromide] (MTT) and DCFH-DA assays. The antibacterial activity of Epavin was assessed by determining the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) against Gram-positive (Enterococcus faecalis ATCC 29212, and BS, Staphylococcus aureus 25923, 29213, 43300, and BS) and Gram-negative (Escherichia coli 25922, and BS, Klebsiella pneumoniae 13883, 70063, and BS) bacterial strains using the microdilution method in broth, following the Clinical and Laboratory Standards Institute’s (CLSI) guidelines. Results: Epavin effectively reduced oxidative stress in HepG2 and BALB/3T3 cells and decreased NO production in LPS-stimulated RAW 264.7 macrophages. Moreover, Epavin demonstrated a protective effect against heavy metal-induced toxicity and oxidative damage in HepG2 cells. Finally, it exhibited significant antibacterial activity against both Gram-positive and Gram-negative bacterial strains, with MIC values ranging from 1.5 to 6.0 mg/mL. Conclusions: The interesting results obtained suggest that Epavin may serve as a valuable natural adjuvant for liver health by enhancing detoxification processes, reducing inflammation, and exerting antibacterial effects that could be beneficial in the context of liver-associated infections. Full article
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14 pages, 991 KiB  
Article
Zinc Sulfate Stress Enhances Flavonoid Content and Antioxidant Capacity from Finger Millet Sprouts for High-Quality Production
by Xin Tian, Jing Zhang, Zhangqin Ye, Weiming Fang, Xiangli Ding and Yongqi Yin
Foods 2025, 14(15), 2563; https://doi.org/10.3390/foods14152563 - 22 Jul 2025
Viewed by 273
Abstract
The enhancement of flavonoid content and antioxidant capacity in plants remains a significant area of focus in the investigation of plant-derived functional foods. This study systematically investigated the impact of exogenous zinc sulfate (5 mM ZnSO4) stress on flavonoid content and [...] Read more.
The enhancement of flavonoid content and antioxidant capacity in plants remains a significant area of focus in the investigation of plant-derived functional foods. This study systematically investigated the impact of exogenous zinc sulfate (5 mM ZnSO4) stress on flavonoid content and antioxidant capacity in finger millet (Eleusine coracana L.) sprouts, along with its underlying molecular mechanisms. The results demonstrated that treatment with 5 mM ZnSO4 significantly increased the flavonoid content in sprouts, reaching a maximum value of 5.59 μg/sprout on the 6th day of germination. ZnSO4 stress significantly enhanced the activities of PAL, 4CL, and C4H, while also considerably upregulating the expression levels of flavonoid-biosynthesis-related genes. Physiological indicators revealed that ZnSO4 stress increased the contents of malondialdehyde, hydrogen peroxide, and superoxide anion in the sprouts, while inhibiting sprout growth. As a stress response, ZnSO4 stress enhances the antioxidant system by increasing antioxidant capacity (ABTS, DPPH, and FRAP), antioxidant enzyme activity (POD and SOD), and related gene expression (POD, CAT, and APX) in sprouts. This study provides experimental evidence for ZnSO4 stress to improve flavonoid accumulation and antioxidant capacity in finger millet sprouts and provides important theoretical and practical guidance for the development of high-quality functional foods. Full article
(This article belongs to the Section Plant Foods)
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29 pages, 1998 KiB  
Article
Optimizing the Extraction of Polyphenols from Different Edible Lichens Using Response Surface Methodology and the Determination of Their Mineral and Antibacterial Properties
by Kubra Ozkan, Hatice Bekiroglu, Nur Cebi, Fatih Bozkurt, Sevda Dere, Hilmi Ozdemir, Muhammet Arici, Salih Karasu and Osman Sagdic
Foods 2025, 14(15), 2562; https://doi.org/10.3390/foods14152562 - 22 Jul 2025
Viewed by 346
Abstract
This study employed response surface methodology for the first-time optimization of the ultrasound-assisted extraction (UAE) of the total phenolic content (TPC) and ABTS from edible lichens, including Evernia divaricata, Evernia prunastri, Pseudevernia furfuracea, Bryoria fuscescens, and Lobaria pulmonaria. [...] Read more.
This study employed response surface methodology for the first-time optimization of the ultrasound-assisted extraction (UAE) of the total phenolic content (TPC) and ABTS from edible lichens, including Evernia divaricata, Evernia prunastri, Pseudevernia furfuracea, Bryoria fuscescens, and Lobaria pulmonaria. Fourteen experimental points were generated using Design Expert Software, with the extraction temperature (25–40 °C), extraction time (5–20 min), and ethanol concentration (0–80%) as independent variables, and TPC and ABTS as dependent variables. The phenolic profile and mineral and antibacterial properties of the optimized lichen extracts were determined. Evernic and usnic acid were found in Evernia species. Atranorin was detected only in P. furfuracea. Fumarprotocetraric acid was found exclusively in B. fuscescens and was not detected in any of the other lichens. Calcium was found to have the highest mineral content in all the lichens, followed by potassium. L. pulmonaria, showing the lowest inhibition effect against all tested bacteria, while E. divaricata exhibited the most effective inhibition. Full article
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17 pages, 2405 KiB  
Article
Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation
by Shikang Tang, Yidian Li, Xuejiao Wang, Linyan Zhou, Zhijia Liu, Lianzhou Jiang, Chaofan Guo and Junjie Yi
Foods 2025, 14(14), 2479; https://doi.org/10.3390/foods14142479 - 15 Jul 2025
Viewed by 402
Abstract
Amid growing global concerns about environmental sustainability and food security, plant-based meat substitutes have emerged as a promising alternative to conventional meat. However, current formulations, especially those based on soy protein isolate (SPI) often fail to replicate the desired texture and structural integrity. [...] Read more.
Amid growing global concerns about environmental sustainability and food security, plant-based meat substitutes have emerged as a promising alternative to conventional meat. However, current formulations, especially those based on soy protein isolate (SPI) often fail to replicate the desired texture and structural integrity. To address this limitation, this study aimed to evaluate the use of whole yeast powder (WYP) combined with SPI for producing plant-based meat analogues via high-moisture extrusion. Seven groups were designed: a control group with 0% WYP, five treatment groups with 5%, 10%, 20%, 30%, and 40% WYP, and one reference group containing 20% yeast protein powder (YPP). Although lower in protein content than yeast protein powder (YPP), whole yeast powder exhibits superior water-binding capacity and network-forming ability owing to its complex matrix and fiber content. At a 20% inclusion level, whole yeast powder demonstrated a higher fibrous degree (1.84 ± 0.02 vs. 1.81 ± 0.04), greater hardness (574.93 ± 5.84 N vs. 531.18 ± 17.34 N), and increased disulfide bonding (95.33 ± 0.92 mg/mL vs. 78.41 ± 0.78 mg/mL) compared to 20% YPP. Scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR) revealed that whole yeast powder facilitated the formation of aligned fibrous networks and enhanced water binding. Fourier transform infrared spectroscopy (FTIR) confirmed an increase in β-sheet content (0.267 ± 0.003 vs. 0.260 ± 0.003), which contributed to improved protein aggregation. Increasing the WYP content to 30–40% led to a decline in these parameters, including a reduced fibrous degree (1.69 ± 0.06 at 40% WYP) and weakened molecular interactions (p < 0.05). The findings highlight 20% WYP as the optimal substitution level, offering superior textural enhancement and fibrous structure formation compared to YPP. These results suggest that WYP is not only a cost-effective and processing-friendly alternative to YPP but also holds great promise for scalable industrial application in the plant-based meat sector. Its compatibility with extrusion processes and ability to improve sensory and structural attributes supports its relevance for sustainable meat analogue production. Full article
(This article belongs to the Section Plant Foods)
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61 pages, 5489 KiB  
Review
Unlocking the Sublime: A Review of Native Australian Citrus Species
by Joel B. Johnson, Natasha L. Hungerford, Yasmina Sultanbawa and Michael E. Netzel
Foods 2025, 14(14), 2425; https://doi.org/10.3390/foods14142425 - 9 Jul 2025
Viewed by 1795
Abstract
Citrus fruit are well-known for their characteristic flavour and nutritional value. Global citrus production has increased by 528% between 1961 and 2021, and in Australia, citrus is the most exported fresh fruit product by volume. There are six described Citrus species endemic to [...] Read more.
Citrus fruit are well-known for their characteristic flavour and nutritional value. Global citrus production has increased by 528% between 1961 and 2021, and in Australia, citrus is the most exported fresh fruit product by volume. There are six described Citrus species endemic to Australia: C. australasica (Australian finger lime), C. australis (round lime), C. garrawayi (Mount White lime), C. glauca (desert lime), C. gracilis (Humpty Doo lime), and C. inodora (Russell River lime). Australian Citrus possess unique flavours, aromas, and phytochemical profiles, suggesting a potential use as novelty crops and/or ‘functional foods’. Furthermore, the native Australian Citrus germplasm is a valuable source of desirable traits in citrus breeding, including drought, cold, heat, salinity, and disease resistance. These may help solve some challenges facing citrus growers globally, including disease, a declining soil quality, changing climates, and narrowing profit margins. However, many Australian citrus species’ nutritional value, chemical composition, and bioactive properties remain unknown. This review focuses on these under-investigated native Citrus species, their distribution, production, physiology, disease tolerance, traditional use, taxonomy, flavour, nutritional composition, bioactivity, and commercial production. It concludes with a perspective on the future of these native species in the Australian and global citrus context. Full article
(This article belongs to the Section Plant Foods)
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18 pages, 1752 KiB  
Article
Effects of Different Trehalose and Sorbitol Impregnation Methods on Freeze–Thaw Damage to Potato Slices
by Wenfang Xuan, Yiyang Qi, Xueqian Wan, Xuemei Gao, Haiou Wang and Huichang Wu
Foods 2025, 14(13), 2389; https://doi.org/10.3390/foods14132389 - 6 Jul 2025
Viewed by 430
Abstract
Fresh-cut potato slices are prone to browning. Although freezing is an effective method of preserving food, freezing and thawing cause inevitable damage to potato tissues. This study explored the freeze-protective effects of trehalose and sorbitol under atmospheric pressure impregnation and vacuum impregnation by [...] Read more.
Fresh-cut potato slices are prone to browning. Although freezing is an effective method of preserving food, freezing and thawing cause inevitable damage to potato tissues. This study explored the freeze-protective effects of trehalose and sorbitol under atmospheric pressure impregnation and vacuum impregnation by analyzing their influences on the cell structural and textural characteristics of frozen–thawed potato slices. The results showed that both trehalose and sorbitol can significantly improve the quality of frozen–thawed potato slices. Vacuum impregnation resulted in a higher total sugar content in the impregnated potato slices than atmospheric pressure impregnation (p < 0.05). Sorbitol impregnation significantly reduced cell damage and nutrient loss of frozen–thawed potato slices; specifically, under vacuum impregnation conditions, the juice loss rate and relative electrical conductivity decreased to 7.58 ± 0.47% and 32.90 ± 1.83 mS/cm, respectively. Texture analysis showed that sorbitol impregnation resulted in significantly higher puncture hardness and TPA hardness in frozen–thawed potato slices than trehalose impregnation. Furthermore, observations of cell activity and transmission electron microscopy of potato tissues verified sorbitol’s advantages in maintaining cell structure integrity and reducing ice crystal damage. Hence, sorbitol vacuum impregnation is highly recommended as a pretreatment in potato quick freezing processes. This study provides a theoretical basis and technical support for the improvement of the quality of quick-frozen potato products, and for the later processing and manufacturing of frozen potato slices. Full article
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33 pages, 3632 KiB  
Review
Edible Plant-Derived Xanthones as Functional Food Components for Metabolic Syndrome Mitigation: Bioactivities and Mechanisms
by Dilireba Shataer, Shaohua Chen, Yaodan Wu, Fen Liu, Haipeng Liu, Jing Lu, Bailin Li, Liyun Zhao, Sheng-Xiang Qiu and Aikebaier Jumai
Foods 2025, 14(13), 2344; https://doi.org/10.3390/foods14132344 - 1 Jul 2025
Viewed by 423
Abstract
Metabolic syndrome has emerged as a significant global public health concern worldwide, characterized by a cluster of interrelated risk factors such as hypertension, hyperlipidemia, hyperglycemia, and abdominal obesity. In recent years, functional foods containing bioactive phytochemicals have attracted considerable scientific interest as potential [...] Read more.
Metabolic syndrome has emerged as a significant global public health concern worldwide, characterized by a cluster of interrelated risk factors such as hypertension, hyperlipidemia, hyperglycemia, and abdominal obesity. In recent years, functional foods containing bioactive phytochemicals have attracted considerable scientific interest as potential therapeutic approaches for metabolic syndrome management. Xanthones, a class of naturally occurring tricyclic phenolic compounds abundant in various fruits and medicinal plants, demonstrate diverse biological activities relevant to metabolic health. This comprehensive review examines the dietary sources of xanthones, their bioactivity, and their promising role as functional food components for mitigating metabolic syndrome. The underlying mechanisms of action include modulation of lipid metabolism, improvement of insulin signaling pathways, potent anti-inflammatory and antioxidant effects, and modulation of glucose metabolism. Additionally, we discuss the stability and processing considerations of xanthones in food products. These findings highlight the development of xanthone-enriched functional foods and nutraceuticals as dietary interventions for metabolic syndrome prevention and management. This review comprehensively covers all relevant studies published up to the present without time restrictions. Full article
(This article belongs to the Section Plant Foods)
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