Foods

23 pages, 746 KB

Open AccessReview

Comparative Review of Halal Certification Frameworks for Poultry Meat in Malaysia, Singapore, and Indonesia

by Bo-Zheng Zhang, Ji-Woon Moon and Jung-Min Park

Foods 2026, 15(4), 659; https://doi.org/10.3390/foods15040659 (registering DOI) - 11 Feb 2026

The term “halal” is derived from the Arabic word for “permitted” or “allowed”. Issues arise in the global halal industry regarding the implementation of halal standards due to differences between Islamic countries. Producers find it challenging to comply with the different halal standards, [...] Read more.

The term “halal” is derived from the Arabic word for “permitted” or “allowed”. Issues arise in the global halal industry regarding the implementation of halal standards due to differences between Islamic countries. Producers find it challenging to comply with the different halal standards, thereby complicating international trade in halal products. Using a qualitative approach, this study employed a literature review and document analysis approach, utilizing Scopus for literature and meticulously examining official halal standard documents from bodies such as JAKIM, MUI, and MUIS. In Malaysia, the Malaysian Veterinary and Religious Authority (JAKIM) oversees halal awareness programs and regulates food production facilities in accordance with the standards documented in the Malaysian Halal Management System 2020, Malaysia Halal Certification Procedure Manual (2014 and 2020), and MS 1500:2019 (Halal Food). In Indonesia, the Halal Guarantee System (HAS) is implemented in accordance with the Halal Fatwa Issuing Institution (MUI) and Halal Product Assurance Organizing Agency (BPJPH) regulations through HAS 23:10:3:2012. Singapore uses MUIS-HC-S001 and MUIS-HC-S002. This study examines and compares halal standards practiced in these three Islamic countries to improve the performance of the global halal food industry and facilitate international trade. Full article

(This article belongs to the Special Issue Safety and Quality Control in Meat Processing)

32 pages, 909 KB

Open AccessReview

Flavonoids in Medicine and Food Homology Substances: Structure–Activity Relationship, Application Challenges, and Cutting-Edge Technological Breakthroughs

by Xuejiao Wang, Ying Li, Xiaodan Zhao and Daqi Fu

Foods 2026, 15(4), 658; https://doi.org/10.3390/foods15040658 (registering DOI) - 11 Feb 2026

Abstract

Flavonoids, as natural and safe bioactive compounds, demonstrate significant potential in antioxidant, anti-inflammatory, neuroprotective, and antitumor activities. Medicine and food homology substances constitute a vast treasure trove of flavonoids, characterized by high activity and high content. Their biological effects are closely linked to [...] Read more.

Flavonoids, as natural and safe bioactive compounds, demonstrate significant potential in antioxidant, anti-inflammatory, neuroprotective, and antitumor activities. Medicine and food homology substances constitute a vast treasure trove of flavonoids, characterized by high activity and high content. Their biological effects are closely linked to chemical features like hydroxyl group position, substituent type, and glycosylation degree. However, in practical applications, flavonoids in medicine and food homology substances still face bottlenecks, such as difficult separation and purification, challenging quality control, poor solubility, and low bioavailability. Current strategies include advanced extraction techniques (e.g., ultrasound/microwave-assisted, supercritical CO₂). Quality control is achieved through establishing GAP bases, integrating data on the origins of Medicine and food homology substances, employing UHPLC-MS, and constructing fingerprint spectra. Enhancing solubility through structural modifications such as glycosylation. Utilizing nanodelivery systems such as lipid nanoparticles, polymeric nanoparticles, and microencapsulation technology to enhance bioavailability. Future research on flavonoids in medicine and food homology substances will integrate artificial intelligence (for activity prediction and formulation optimization), synthetic biology (for targeted flavonoid synthesis), and materials science (for designing novel delivery materials), advancing their applications in precision nutrition and personalized medicine. Provide a reference for fundamental research and applied development of flavonoids in medicine and food homology substances. Full article

(This article belongs to the Section Food Nutrition)

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26 pages, 2053 KB

Open AccessArticle

Physicochemical and Functional Characterization of Cucumis sativus L. (Poona Kheera) Mucilage and Its Application as a Coating to Inhibit Enzymatic Browning in Fresh-Cut Apples

by Madhu Sharma, Aarti Bains, B Hanumanth Gowda, Kandi Sridhar, Baskaran Stephen Inbaraj, Prince Chawla and Minaxi Sharma

Foods 2026, 15(4), 657; https://doi.org/10.3390/foods15040657 - 11 Feb 2026

Abstract

Enzymatic browning is a major challenge in maintaining the quality and shelf life of fresh-cut fruits, and in this context, plant-derived hydrocolloids are increasingly recognized as sustainable alternatives to synthetic additives due to their ability to retard browning while supporting quality retention. Therefore, [...] Read more.

Enzymatic browning is a major challenge in maintaining the quality and shelf life of fresh-cut fruits, and in this context, plant-derived hydrocolloids are increasingly recognized as sustainable alternatives to synthetic additives due to their ability to retard browning while supporting quality retention. Therefore, in the present study, Cucumis sativus L. mucilage was extracted using microwave irradiation, yielding 24.56% freeze-dried irregular particles with an average size of 194.5 nm and −19.8 mV zeta potential. Various characterization techniques confirmed the amorphous structure and the presence of polysaccharides functional group. The mucilage was primarily composed of glucose (32.27%), along with arabinose, galactose, xylose, mannose, rhamnose, and minor uronic acids, reflecting a glucose-rich heteropolysaccharide. Functionally, the mucilage exhibited notable water retention (8.46 g/g), oil retention (3.21 g/g), foaming capacity (52.13%) with stability (30.46%), emulsifying capacity (90.45%) with stability (91.62%), and solubility (90.14%). Antioxidant assays revealed strong ferric reducing power (5.1 mM FeSO₄ at 10 mg/mL), DPPH scavenging (67.50%; IC₅₀ = 1.798 mg/mL), and ABTS scavenging (60.14%, IC₅₀ = 8.038 mg/mL). Anti-inflammatory evaluation indicated enhanced macrophage viability (1.38-fold at 25 mg/mL) with reduced nitric oxide production, while tyrosinase inhibition reached 60.40% (monophenolase) and 68.50% (diphenolase) at 2 mg/mL. Furthermore, when applied as an edible coating on fresh-cut apple slices, Cucumis sativus L. mucilage effectively delayed enzymatic browning in a dose-dependent manner, with 2 mg/mL maintaining apple slice brightness (L* value; 71.08) and minimizing color change (ΔE = 4.54). Overall, these findings highlight Cucumis sativus L. mucilage as a multifunctional biopolymer with promising applications in food systems and edible coatings. Full article

(This article belongs to the Special Issue Enzymatic Browning in Fruits and Vegetables: Formation Mechanisms and Inhibitory Measures)

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25 pages, 1073 KB

Open AccessReview

Three-Tier Plate, Triple Win: Health, Sustainability, and Equity in the Slovenian Nutrition Guidelines 2025

by Nataša Fidler Mis, Boštjan Jakše, Samo Kreft, Ana Vovk and Zlatko Fras

Foods 2026, 15(4), 656; https://doi.org/10.3390/foods15040656 - 11 Feb 2026

Abstract

The prevalence of diet-related noncommunicable diseases (NCDs; e.g., obesity, type 2 diabetes, cardiovascular disease, and certain cancers) is increasing globally, while food systems are also driving climate change and biodiversity loss. Transitioning to predominantly plant-based (“plant-forward”) dietary patterns can improve health and lower [...] Read more.

The prevalence of diet-related noncommunicable diseases (NCDs; e.g., obesity, type 2 diabetes, cardiovascular disease, and certain cancers) is increasing globally, while food systems are also driving climate change and biodiversity loss. Transitioning to predominantly plant-based (“plant-forward”) dietary patterns can improve health and lower environmental impacts. We present the Slovenian Nutrition Guidelines 2025 (SNG2025)—their methodology, development, and core recommendations. Developed as adult food-based dietary guidelines, the SNG2025 are evidence-informed, drawing on the scientific literature, national nutritional data, and expert consensus. We set quantitative daily intake targets by integrating evidence on primary NCD outcomes with environmental metrics (greenhouse gas emissions, land use, and water use), which led to upper limits for animal-based foods. The recommended plant-forward dietary pattern, aligned with the EAT–Lancet planetary health diet, emphasises vegetables, fruits, legumes, whole grains, nuts, seeds, and unsaturated oils; allows low-to-moderate amounts of seafood, poultry, dairy, and eggs; and keeps red and processed meat, free sugars, refined grains, saturated fat, salt, ultra-processed foods (UPFs), and alcohol to a minimum. For the first time, we operationalise health, environmental sustainability, and equity (cultural diversity and accessibility) through a three-tier, plant-forward food plate model (Mediterranean, vegetarian [lacto-ovo], and whole food, plant-based [vegan]). The SNG2025 aim to reduce the risk of NCDs, lower the dietary environmental footprint, and improve fair access to healthy food. They signal a shift from disease management to a prevention-oriented, systems approach that aligns health and ecological goals. With robust implementation, supportive policies, and multisector collaboration, the SNG2025 can strengthen population health, foster more resilient food systems, and advance equity and long-term sustainability. Full article

(This article belongs to the Special Issue Food Choice, Nutrition, and Public Health: 2nd Edition)

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19 pages, 9942 KB

Open AccessArticle

Inhibitory Mechanism of Lactic Acid Bacteria Cell-Free Supernatant Against Stored Grain Molds

by Can Cui, Xiaopeng Fu, Tianjie Qi, Tianci Zou, Yijun Liu, Yanfei Li, Yan Zhao and Haoxin Lv

Foods 2026, 15(4), 655; https://doi.org/10.3390/foods15040655 - 11 Feb 2026

Abstract

Grain is highly vulnerable to contamination by fungi during storage, leading to reduced product quality and substantial economic losses. Lactic acid bacteria (LAB) have the potential to be used as antifungal agents; however, strains aimed at inhibiting stored grain molds remain limited, and [...] Read more.

Grain is highly vulnerable to contamination by fungi during storage, leading to reduced product quality and substantial economic losses. Lactic acid bacteria (LAB) have the potential to be used as antifungal agents; however, strains aimed at inhibiting stored grain molds remain limited, and the inhibitory mechanisms require further investigation. To solve this problem, 71 LAB strains were isolated from various samples. Among these, 17 strains exhibiting inhibitory activity against A. flavus, A. niger and P. citrinum were selected using a dual-layer plate assay. Based on morphological characterization and 16S rRNA gene sequence analysis, these strains were classified as Weissella cibaria, Pediococcus pentosaceus, and Lactiplantibacillus paraplantarum. Further investigations involving pH adjustment, catalase, and proteinase K treatments confirmed that organic acids were the primary antifungal substances in LAB cell-free supernatant (CFS). HPLC quantification identified acetic acid, malic acid, lactic acid, phenyllactic acid and citric acid contained in the CFS. Antifungal assays verified that acetic acid and lactic acid exhibited the strongest inhibitory effects against P. citrinum and A. flavus, whereas phenyllactic acid and acetic acid demonstrated the most potent suppression against A. niger. These findings established a theoretical basis for the application of LAB CFS in grain storage. Full article

(This article belongs to the Section Grain)

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18 pages, 3619 KB

Open AccessArticle

Metabolomics-Based Elucidation of the Lipid-Lowering Mechanisms of Monascus Vinegar Polysaccharides

by Yanhua Liu, Yueyue Wu, Shuo Wang, Senzhen Lin, Bingning Gao, Chenyu Yang, Jia Song and Min Wang

Foods 2026, 15(4), 654; https://doi.org/10.3390/foods15040654 - 11 Feb 2026

Abstract

Monascus vinegar (MV) is a functional food containing various bioactive components, which has attracted significant research attention due to the unique health benefits conferred by these active functional ingredients. This study aimed to investigate the mechanism by which Monascus vinegar polysaccharides (MVPs) prevent [...] Read more.

Monascus vinegar (MV) is a functional food containing various bioactive components, which has attracted significant research attention due to the unique health benefits conferred by these active functional ingredients. This study aimed to investigate the mechanism by which Monascus vinegar polysaccharides (MVPs) prevent hyperlipidemia. We established a hyperlipidemia mouse model using a high-fat diet (HFD) and conducted an 8-week intervention experiment. Results showed that MVP significantly reduced serum and liver lipid levels in mice, increased the activity of liver antioxidant enzymes, and downregulated the expression of serum proinflammatory cytokines. Hematoxylin and eosin (H&E) staining revealed that MVP significantly improved liver histopathological abnormalities. Enrichment analysis of key differential metabolites identified four potential metabolic pathways and mapped them to the MVP and model groups. The analysis revealed the involvement of pathways related to arachidonic acid metabolism, glutathione metabolism, alanine–aspartate–glutamate metabolism, and pyrimidine metabolism. After MVP intervention, key metabolites within these pathways were significantly improved. MVP may influence lipid metabolism through modulation of these pathways. This study provides theoretical support for the application and development of MVP in the functional food sector. Full article

(This article belongs to the Section Foodomics)

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27 pages, 4548 KB

Open AccessArticle

Enhancing the Nutritional and Sensory Quality of Tartary Buckwheat Cookies Through Solid-State Fermentation with Eurotium cristatum and Baking

by Longyu Wan, Shuqi Liu, Xiao Wang, Zhibin Lv, Jianglin Zhao, Xiaoqin Zheng, Changying Liu, Wenjun Sun, Dabing Xiang, Liang Zou and Liangzhen Jiang

Foods 2026, 15(4), 653; https://doi.org/10.3390/foods15040653 - 11 Feb 2026

Abstract

Tartary buckwheat (Fagopyrum tataricum), a medicinal and edible crop, is valued for its richness in flavonoids and polyphenols, which confer antioxidant and hypoglycemic activities. Eurotium cristatum, a dominant fungus crucial for the quality of Fuzhuan tea, produces unique aromas and [...] Read more.

Tartary buckwheat (Fagopyrum tataricum), a medicinal and edible crop, is valued for its richness in flavonoids and polyphenols, which confer antioxidant and hypoglycemic activities. Eurotium cristatum, a dominant fungus crucial for the quality of Fuzhuan tea, produces unique aromas and metabolites. This study developed cookies by replacing 20% of low-gluten flour with Tartary buckwheat flour that had undergone solid-state fermentation with E. cristatum followed by baking. Compared to cookies containing non-inoculated buckwheat flour, the fermented cookies contained significantly higher levels of total flavonoids (4.97 mg/g) and polyphenols (2.31 mg/g), and exhibited markedly enhanced antioxidant activity, as evidenced by a 16.4% higher ABTS radical scavenging rate and a 42.5% greater ferric reducing power. The fermented cookies also exhibited improved textural and sensory properties, a unique aroma profile characterized by pleasant floral notes, and a more homogeneous microstructure. HS-SPME-GC-MS analysis indicated that the optimized flavor resulted from the upregulation of key pleasant aroma compounds (e.g., (E)-2-nonenal, anethole) and the suppression of specific off-odor compounds (e.g., 2-ethyl-3,5-dimethylpyrazine, p-cresol). In conclusion, solid-state fermentation with E. cristatum followed by baking, effectively improves both the nutritional and sensory characteristics of Tartary buckwheat cookies, providing a viable strategy for developing novel, health-promoting bakery products with an appealing compelling flavor profile. Full article

(This article belongs to the Special Issue Innovations and Advances in Coarse Cereals: Nutritional Aspects, Functional Properties, and Processing Technology)

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19 pages, 4060 KB

Open AccessArticle

LC-MS/MS for Simultaneous Determination and Isomer Separation of 12 Glucocorticoid Residues in Multiple Aquatic Foods

by Siman Li, Feng Han, Dongmei Huang, Jingnan Zhang and Yunyu Tang

Foods 2026, 15(4), 652; https://doi.org/10.3390/foods15040652 - 11 Feb 2026

Abstract

Glucocorticoid (GC) residues present in aquatic products raise food safety concerns, as their chronic dietary intake may pose potential risks of endocrine and metabolic disruption. For the first time, a sensitive and reliable liquid chromatography–tandem mass spectrometry (LC-MS/MS) method was developed and validated [...] Read more.

Glucocorticoid (GC) residues present in aquatic products raise food safety concerns, as their chronic dietary intake may pose potential risks of endocrine and metabolic disruption. For the first time, a sensitive and reliable liquid chromatography–tandem mass spectrometry (LC-MS/MS) method was developed and validated herein for the simultaneous determination of 12 GCs residues, including critical isomeric pairs and acetate ester derivatives, in a variety of aquatic foods, employing deuterated isotopic internal standards. Key optimizations included using a pentafluorophenyl column for effective isomer separation, a synergistic extraction system for high recovery, and QuEChERS purification to mitigate matrix effects. The method exhibited excellent linearity (r² > 0.996) and high accuracy (recoveries 97.3–99.3%), and the intra- and inter-day precision values were below 3% in five representative aquatic matrices, with a limit of detection (LOD) and a limit of quantification (LOQ) of 0.5 μg/kg and 0.75 μg/kg, respectively. Animal experiments confirmed the in vivo retention of acetate derivatives, justifying their inclusion in monitoring. Real sample analysis of 18 market samples revealed the presence of cortisone and hydrocortisone in 17 samples. This represents the first reported LC-MS/MS method that provides a sensitive, reliable tool for regulatory monitoring of GC residues in diverse aquatic products, thereby supporting food safety assurance. Full article

(This article belongs to the Special Issue Aquatic Products Processing and Preservation Technology)

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14 pages, 3371 KB

Open AccessArticle

Machine Learning Modeling for Codonopsis Radix Quality Assessment Integrating Efficacy, Chemical Composition, and Macroscopic Traits

by Xingyu Guo, Ziyue Song, Yunqi Sun, Chi Wang, Ruiqi Yang and Yonghong Yan

Foods 2026, 15(4), 651; https://doi.org/10.3390/foods15040651 - 11 Feb 2026

Abstract

This study aimed to develop an intelligent quality assessment system for Codonopsis Radix based on machine learning modeling. First, Codonopsis Radix samples from six origins were grouped based on pharmacological and chemical indicators, integrating pharmacodynamic evaluations using impaired spleen and lung function animal [...] Read more.

This study aimed to develop an intelligent quality assessment system for Codonopsis Radix based on machine learning modeling. First, Codonopsis Radix samples from six origins were grouped based on pharmacological and chemical indicators, integrating pharmacodynamic evaluations using impaired spleen and lung function animal models with compositional analysis of the alcohol-soluble extract and polysaccharide contents. Subsequently, an electronic nose was employed to objectively quantify their odor profiles. A machine learning-based modeling framework was constructed by integrating feature extraction, feature selection, and pattern recognition techniques. The classification model built by combining electronic nose data with machine learning algorithms demonstrated highly effective discriminatory capability in cross-validation. SHapley Additive exPlanations analysis identified sensors S8, S15, S16, and S18 as critical variables for classification. Concurrently, regression models were established to predict the alcohol-soluble extract and polysaccharide contents. Given the limited sample size, feature expansion and data augmentation strategies were applied exclusively to the training set to enhance model robustness. In summary, the proposed interpretable modeling approach, which integrates pharmacological efficacy, chemical composition, and electronic nose data, provides a referential technical pathway for similar studies. Full article

(This article belongs to the Special Issue Applications of Rapid Non-Destructive Technology in Food Quality and Safety Detection)

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20 pages, 752 KB

Open AccessArticle

Contribution of Protein, Starch, and Fiber Composition to the Prediction of Dough Rheology and Baking Quality in U.S. Hard Red Spring Wheat

by Yun Zhao, Emad Karrar, Jim Peterson and Shahidul Islam

Foods 2026, 15(4), 650; https://doi.org/10.3390/foods15040650 - 11 Feb 2026

Abstract

Wheat end-product quality results from complex interactions among protein, starch, and fiber, further complicated by genetic and environmental variability, especially in commercial samples composed of multiple varieties from diverse regions. Eighteen composite samples of hard red spring wheat (HRSW) were prepared from 755 [...] Read more.

Wheat end-product quality results from complex interactions among protein, starch, and fiber, further complicated by genetic and environmental variability, especially in commercial samples composed of multiple varieties from diverse regions. Eighteen composite samples of hard red spring wheat (HRSW) were prepared from 755 field samples to simulate commercial grain blending. These composites were analyzed to evaluate the influence of flour composition on product quality. A wide range of flour compositional properties was analyzed and associated with dough and end-product quality traits, as measured by GlutoPeak, Rapid Visco Analyzer, Farinograph, Extensograph, Alveograph, and loaf baking. The results indicated that dough and bread quality are not determined by protein or gluten content alone, but that protein, starch and fiber composition and structural variations play a crucial role. Flours with higher proportions of high-molecular-weight glutenin (HMW-GS) fractions, particularly those rich in Bx and Ax subunits, exhibited greater dough resistance, mixing strength, and bread volume. In contrast, lower-performing samples were characterized by reduced HMW/LMW, polymeric/monomeric protein ratios, and HMW-Bx content. Multivariate modeling showed strong predictive performance for loaf volume (R² > 0.860) when protein, starch and fiber quality metrics were combined with protein content. These findings provide a data-driven framework for wheat flour classification and optimizing processing formulation. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 3rd Edition)

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20 pages, 3520 KB

Open AccessArticle

Development and Interpretability Analysis of Near-Infrared Spectroscopy Models for Fat and Protein Prediction in Foxtail Millet [Setaria italica (L.) Beauv.]

by Anqi Gao, Erhu Guo, Bin Wang, Dongxu Zhang, Kai Cheng, Xiaofu Wang, Aiying Zhang and Guoliang Wang

Foods 2026, 15(4), 649; https://doi.org/10.3390/foods15040649 - 11 Feb 2026

Abstract

Foxtail millet is a nutritionally important cereal whose fat and protein content directly influence its nutritional quality and processing properties. To overcome the limitations of traditional detection methods, developing rapid, non-destructive, and interpretable models is essential. A total of 214 samples of the [...] Read more.

Foxtail millet is a nutritionally important cereal whose fat and protein content directly influence its nutritional quality and processing properties. To overcome the limitations of traditional detection methods, developing rapid, non-destructive, and interpretable models is essential. A total of 214 samples of the foxtail millet cultivar “Changnong No. 47” were used in this study. The Sparrow Search Algorithm was introduced to screen stable key wavelengths by statistically analyzing their selection frequency. Based on the selected wavelengths, quantitative models were constructed using Partial Least Squares Regression (PLS), Random Forest (RF), and Support Vector Machine. The SHapley Additive exPlanations method was employed to quantify the direction and magnitude of contribution of the key wavelengths within the model. Results show the selection of 13 key wavelengths for fat and 15 for protein. The RF model delivered the best prediction for fat content (R_P² = 0.797, RMSE_P = 0.218%, RPD_P = 2.219), while the PLS model performed best for protein content (R_P² = 0.695, RMSE_P = 0.268%, RPD_P = 1.811). The methodology established in this study can be applied not only to the rapid quality assessment of millet but can also be extended to analyze the nutritional components of other grains. Full article

(This article belongs to the Topic Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges)

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19 pages, 1470 KB

Open AccessArticle

Effect of Combined Pretreatments on Yield and Quality of Cold-Pressed Pomegranate Seed Oil

by Sena Nur Karakaya, Sıddıka Yusra Özkılıç and Derya Arslan

Foods 2026, 15(4), 648; https://doi.org/10.3390/foods15040648 - 11 Feb 2026

Abstract

In this study, the effects of combined thermal and biochemical pretreatments on the yield and quality of cold-pressed pomegranate seed oil (PSO) were systematically investigated. Convective and microwave roasting were applied individually and in combination with acid or with a commercial pectolytic–cellulolytic enzyme [...] Read more.

In this study, the effects of combined thermal and biochemical pretreatments on the yield and quality of cold-pressed pomegranate seed oil (PSO) were systematically investigated. Convective and microwave roasting were applied individually and in combination with acid or with a commercial pectolytic–cellulolytic enzyme preparation, allowing a comparative evaluation of their synergistic effects under identical cold-pressing conditions. Microwave and convective roasting reduced the seed moisture content from 6.06% to 3–4%, whereas acid pretreatment significantly decreased the seed pH from 4.63 to 3.25–3.33. Lipase activity ranged from 0.061 to 0.191 U/g, with the highest activity in untreated seeds and the lowest in microwave-treated seeds, indicating pretreatment-induced enzyme inactivation. Among all treatments, microwave–acid pretreatment achieved the highest oil yield (11.20%) and the lowest free fatty acid content, whereas microwave–enzyme pretreatment resulted in the lowest peroxide value and the longest oxidative induction period, indicating superior oxidative stability. All pretreatments reduced peroxide value, p-anisidine value, and free fatty acidity compared with the control. Microwave-treated oils exhibited the highest carotenoid content (67.85 mg/kg), while enzyme-treated oils exhibited the lowest carotenoid content (12.05 mg/kg). Total phenolic content was highest in the control oils and decreased following pretreatment. Correlation analysis revealed that oil yield was negatively correlated with seed pH and lipase activity, demonstrating that acid-induced matrix modification and lipase suppression are key mechanisms governing oil recovery. Overall, this study provides new mechanistic insight into the structure enzyme quality relationships in PSO extraction and demonstrates that pretreatment selection should be guided by the intended end use. Microwave–acid pretreatment is most suitable for yield-driven applications (e.g., cosmetic or technical applications), whereas microwave–enzyme pretreatment offers an optimal balance between oxidative stability and quality preservation for food and nutraceutical applications. Full article

(This article belongs to the Special Issue Next-Generation Oil Processing Technologies: From Quality Control to Functionality Enhancement)

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3 pages, 173 KB

Open AccessEditorial

Honey and Bee Products: Characterization, Bioactivities, and Authenticity

by Sandra M. Osés and Maria Teresa Sancho

Foods 2026, 15(4), 647; https://doi.org/10.3390/foods15040647 - 11 Feb 2026

Abstract

Bee products, including honey, bee pollen, propolis, royal jelly, bee bread, and bee brood, are appreciated by consumers due to their sensory characteristics and health-promoting functions [...] Full article

(This article belongs to the Special Issue Honey and Bee Products: Characterization, Bioactivities and Authenticity)

13 pages, 1432 KB

Open AccessArticle

Impact of Water Activity on Physical Stability and Bioactive Compound Retention in Yellow Pitaya (Selenicereus megalanthus) Pulp Powder

by Alexandre Tormos, Virginia Larrea, Isabel Hernando and Gemma Moraga

Foods 2026, 15(4), 646; https://doi.org/10.3390/foods15040646 - 11 Feb 2026

Abstract

Yellow pitaya (Selenicereus megalanthus) pulp is rich in phenolic compounds with antioxidant capacity and exhibits desirable sensory properties. Dehydration and grinding into powder may enhance stability and broaden the potential for export and industrial applications. In this study, freeze-drying was used [...] Read more.

Yellow pitaya (Selenicereus megalanthus) pulp is rich in phenolic compounds with antioxidant capacity and exhibits desirable sensory properties. Dehydration and grinding into powder may enhance stability and broaden the potential for export and industrial applications. In this study, freeze-drying was used to obtain yellow pitaya pulp powder, which was stored at 20 °C under different water activity levels (a_w 0.113–0.750). Changes in physical properties (water sorption, glass transition, texture, and color) and bioactive compounds (antioxidant capacity and phenolic content) were assessed after 3 months of storage. Combining the Gordon & Taylor model with the GAB sorption isotherm, the critical water content (CWC) and water activity (CWA) related to glass transition were determined as 0.023 g water/g product and 0.110, respectively. Below these critical values, the glassy state of pitaya pulp powder was maintained, enhancing its quality and stability during storage. The greatest changes in color and bioactive compound content were observed at high a_w levels (0.680 and 0.750, respectively). Due to its high nutritional value and antioxidant properties, this powder can be incorporated into formulations or dietary supplements, offering additional functional benefits and expanding its application in the food industry. Full article

(This article belongs to the Section Food Physics and (Bio)Chemistry)

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19 pages, 1824 KB

Open AccessArticle

Comparing the Environmental Impacts of Representative Food Donation and Redistribution Strategies

by Zhijian Guo, Tianhong Mu, Beth Feingold, Akiko Hosler, Christine Bozlak, Stacy Pettigrew and Xiaobo Romeiko

Foods 2026, 15(4), 645; https://doi.org/10.3390/foods15040645 - 11 Feb 2026

Abstract

Assessing the environmental impacts of food donation systems is necessary to support food donation policy and management. Few life cycle assessment (LCA) studies have investigated the environmental impacts of food donation systems. This comparative LCA study analyzed the environmental impacts of eight different [...] Read more.

Assessing the environmental impacts of food donation systems is necessary to support food donation policy and management. Few life cycle assessment (LCA) studies have investigated the environmental impacts of food donation systems. This comparative LCA study analyzed the environmental impacts of eight different donation scenarios reflecting diverse supply chain configurations and operational management options, using 391.8 kg of redistributed food over two weeks as the functional unit. Each of the eight scenarios presented net environmental benefits for all five life cycle environmental impact categories: 132~233 kg CO₂-eq for global warming potential, 2.30~5.24 kg SO₂-eq for acidification potential, 1.13~2.04 kg N-eq for eutrophication potential, 1791~3140 MJ for cumulative energy demand, and 3.7 × 10⁷~5.8 × 10⁷ m³ for water resource depletion. The highest magnitudes of environmental benefits were achieved when intermediary organizations collected and gleaned the surplus food from donors and then transported it to food pantries (the eighth scenario). Improving the quality of donated food, augmenting the sorting capacities of emergency organizations, and shortening transportation distances could increase the environmental benefits of food donation systems. The environmental impact intensities of production and waste management choices for food waste generated during the redistribution of the surplus food ranked as the top influential factors for the five environmental impacts. Rescuing surplus food from donors who landfilled the wasted food tended to yield larger environmental benefits than from donors who composted it. Overall, this study finds that improving donation quality and increasing the capacities of emergency food organizations are crucial for maximizing the environmental benefits of the fresh produce donation system. Full article

(This article belongs to the Special Issue Waste Reduction and Management in Food Security and Food Sustainability: 2nd Edition)

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25 pages, 2151 KB

Open AccessReview

Spectroscopic Techniques in Bacterial Analysis: Applications of FTIR and Raman—Review

by Elisa Audin, Panagiota Dima, Ioannis S. Chronakis and Ana C. Mendes

Foods 2026, 15(4), 644; https://doi.org/10.3390/foods15040644 - 11 Feb 2026

Abstract

The growing recognition of probiotics’ beneficial effects on human health has significantly increased the need to identify, quantify, and characterize these microorganisms. In this context, Fourier-transform infrared (FTIR) and Raman spectroscopies have become indispensable analytical tools in probiotic research, offering non-invasive, rapid, and [...] Read more.

The growing recognition of probiotics’ beneficial effects on human health has significantly increased the need to identify, quantify, and characterize these microorganisms. In this context, Fourier-transform infrared (FTIR) and Raman spectroscopies have become indispensable analytical tools in probiotic research, offering non-invasive, rapid, and precise insights into the molecular structure and composition of probiotic strains. Likewise, these spectroscopic methods have also been shown relevant to investigate other bacterial species beyond probiotics. This review explores the principles of FTIR and Raman spectroscopies, emphasizing their role in identifying key biomolecules within bacterial cells, with particular focus on probiotics. Key applications of these vibrational spectroscopies in bacterial research include analyzing cell composition, evaluating encapsulation techniques, and monitoring responses to environmental stress, all of which contribute to enhanced stability and efficacy of probiotic formulations. Furthermore, FTIR and Raman spectroscopies assist in strain identification, investigation of bacteria-water interactions, and quality control, thereby supporting improved formulation and quality assurance. Collectively, these techniques demonstrate significant potential to drive innovation in the probiotics industry through precise strain customization, improved product stability, and robust quality control processes. Full article

(This article belongs to the Special Issue Feature Review on Food Analytical Methods)

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38 pages, 17461 KB

Open AccessReview

Nanotechnology Revolutionizing Food Processing Technology

by Zhifei Gou, Weiyun Guo, Ting Du, Sijie Liu, Yuechun Li, Jianlong Wang, Wentao Zhang and Jihong Huang

Foods 2026, 15(4), 643; https://doi.org/10.3390/foods15040643 - 10 Feb 2026

Abstract

Owing to population expansion, widespread diseases and pandemics, climate alterations, and evolving consumer preferences, the optimization of production processes and technological advancements in food processing have become imperative. The integration of nanotechnology with food processing technology, characterized by numerous advantages, holds the promise [...] Read more.

Owing to population expansion, widespread diseases and pandemics, climate alterations, and evolving consumer preferences, the optimization of production processes and technological advancements in food processing have become imperative. The integration of nanotechnology with food processing technology, characterized by numerous advantages, holds the promise to establish a secure, efficient, and sustainable food supply system. Nanoparticles can mitigate the risk of microbial contamination through the generation of reactive oxygen species and by leveraging their electrical charge properties to exert antibacterial effects or detoxify; they can serve as an energy transfer medium to enhance food quality; or utilize its high catalytic efficiency for the recycling and decomposition of food waste. When integrated with food processing technologies, they demonstrate a synergistic or additive effect. This paper reviews representative instances of the convergence between nanotechnology and food processing technologies, elucidates the practical application effects and underlying mechanisms, aims to inform the development of more advantageous application strategies for nanotechnology in the realm of food processing. Full article

(This article belongs to the Section Food Physics and (Bio)Chemistry)

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17 pages, 18197 KB

Open AccessArticle

Transepithelial Transport of Caffeoylquinic Acids in Caco-2 Cells: Structure Dependence and Modulation by Dietary Flavonoids

by Simin Zhao, Jiao Zhang, Yuting Huang, Yanan Yuan, Ting Wu, Siyi Pan and Xiaoyun Xu

Foods 2026, 15(4), 642; https://doi.org/10.3390/foods15040642 - 10 Feb 2026

Abstract

Caffeoylquinic acids (CQAs) are polyphenolic compounds widely present in daily diets, but their bioactivities are limited by poor intestinal absorption, the mechanisms of which remain incompletely understood for various isomers. This study investigated the transepithelial transport of three mono-CQAs and three di-CQAs using [...] Read more.

Caffeoylquinic acids (CQAs) are polyphenolic compounds widely present in daily diets, but their bioactivities are limited by poor intestinal absorption, the mechanisms of which remain incompletely understood for various isomers. This study investigated the transepithelial transport of three mono-CQAs and three di-CQAs using Caco-2 monolayers. Concurrently, the potential of five dietary flavonoids to enhance intestinal absorption by modulating efflux transporters was evaluated. Results suggest that CQAs were mainly transported via passive paracellular diffusion. The apparent permeability coefficients (P_app) of mono-CQAs were (1.49 ± 0.22) × 10⁻⁶, (1.49 ± 0.25) × 10⁻⁶, and (2.15 ± 0.57) × 10⁻⁶ cm/s, which were significantly higher than those of di-CQAs. And the efflux of 5-CQA, 3,4-diCQA, and 3,5-diCQA was primarily mediated by P-gp. Among the five dietary flavonoids tested for their potential to inhibit this efflux, quercetin and kaempferol exhibited the most potent enhancing CQA uptake. They increased the P_app of 5-CQA from (2.15 ± 0.21) × 10⁻⁶ to (3.05 ± 0.08) × 10⁻⁶ cm/s and (2.57 ± 0.17) × 10⁻⁶ cm/s, respectively. Similar promoting trends were observed for 3,4-diCQA and 3,5-diCQAs. Molecular docking revealed that CQAs and these effective flavonoids share common binding residues within the P-gp pocket, providing a structural basis for the inhibition of efflux. These findings provide insights into the intestinal transport of structurally diverse CQAs and highlight the potential of dietary flavonoids to improve the oral bioavailability of CQAs. Full article

(This article belongs to the Section Food Nutrition)

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41 pages, 3023 KB

Open AccessArticle

Molecular Informatics, Chemometrics, and Sensory Omics for Constructing an Umami Peptide Cluster Library Across the Entire Lager Beer Brewing Process

by Yashuai Wu, Ruiyang Yin, Wenjing Tian, Wanqiu Zhao, Jiayang Luo, Mingtao Huang and Dongrui Zhao

Foods 2026, 15(4), 641; https://doi.org/10.3390/foods15040641 - 10 Feb 2026

Abstract

Umami taste in lager beer not only determined body fullness and the backbone of aftertaste, but also affected the controllability and interpretability of flavor expression across the entire brewing process. Based on stage-wise sampling, peptidomic profiles were established on wort fermentation day 0, [...] Read more.

Umami taste in lager beer not only determined body fullness and the backbone of aftertaste, but also affected the controllability and interpretability of flavor expression across the entire brewing process. Based on stage-wise sampling, peptidomic profiles were established on wort fermentation day 0, day 1, day 3, and day 9. A total of 25,592 peptides were identified by reversed-phase liquid chromatography–quadrupole time-of-flight mass spectrometry (RPLC-QTOF-MS). Molecular informatics screening was performed using UMPred-FRL (a feature representation learning-based meta-predictor for umami peptides) and TastePeptides-Meta (a one-stop platform for taste peptides and prediction models), yielding 7255 potential umami peptides. From these, 145 peptides were further selected for molecular docking. In addition, 6 representative umami peptides were selected for receptor-level validation and structural analysis. Mechanistically, the umami receptor taste receptor type 1 member 1/taste receptor type 1 member 3 (T1R1/T1R3) belonged to class C G protein-coupled receptor (GPCR) and relied on the extracellular Venus flytrap (VFT) domain for ligand capture. Ligand-induced VFT conformational convergence transmitted changes to the transmembrane region and triggered signal transduction. Docking and energy decomposition indicated that the ionic group primarily contributed to orientation and anchoring. Salt-bridge or hydrogen-bond networks were formed around Lys228, Arg240, Glu206, Asp210, Asn141, and Gln138, thereby reducing conformational freedom. Meanwhile, hydrophobic side chains obtained major binding gains within a hydrophobic microenvironment formed by Val135, Ile137, Leu165, Tyr166, Trp78, and His79. These results reflected a synergistic mode in which charge pairing enabled positioning and hydro-phobic complementarity promoted VFT closure. To experimentally confirm sensory relevance, 6 representative peptides were individually spiked into 4 brewing-stage beer samples, which produced a clear stratification pattern across stages. Notably, peptides with favorable docking-derived binding propensity did not necessarily enhance umami perception, and several longer peptides showed persistent negative sensory shifts, supporting that binding affinity alone could not be treated as a proxy for perceived umami in the beer matrix. At the node level, the cumulative abundance of umami peptides showed a significant positive correlation with umami scores, with a Pearson correlation coefficient of r = 0.963 and p = 0.037. This result indicated good linear consistency between umami peptide content and the upward shift in umami taste in lager beer. Umami peptide clusters were further proposed as a more appropriate functional unit, and an umami peptide cluster database spanning the full process was constructed. This database provided a reusable resource for process control and flavor prediction. Full article

(This article belongs to the Section Food Analytical Methods)

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