Foods

30 pages, 1816 KB

Open AccessArticle

Assessment of the Physicochemical, Textural, Sensory, and Antioxidant Properties of Sorbet Enriched with Alfalfa Protein Concentrate

by Viorica Bulgaru, Angela Gurev, Iana Ciugureanu, Sorina Ropciuc and Aliona Ghendov-Mosanu

Foods 2026, 15(19), 3504; https://doi.org/10.3390/foods15193504 - 30 Sep 2026

Abstract

This study investigated alfalfa protein concentrate (APC) as a functional ingredient for developing protein-enriched apple sorbet. APC obtained by ultrasound-assisted aqueous extraction was characterized for its physicochemical, nutritional, phytochemical, antioxidant, textural, and functional properties and incorporated into sorbet at 2.5–10%. APC contained 86.45% [...] Read more.

This study investigated alfalfa protein concentrate (APC) as a functional ingredient for developing protein-enriched apple sorbet. APC obtained by ultrasound-assisted aqueous extraction was characterized for its physicochemical, nutritional, phytochemical, antioxidant, textural, and functional properties and incorporated into sorbet at 2.5–10%. APC contained 86.45% protein (DW), 2297.4 mg GAE/100 g DW total polyphenols, and 983.6 mg QE/100 g DW total flavonoids. APC incorporation increased sorbet protein content from 0.11% in the control sample to 8.05% at 10% APC, while total polyphenols increased from 243.22 to 579.58 mg GAE/100 g DW and ABTS antioxidant activity from 487.41 to 904.49 mg TE/100 g DW. Following simulated gastrointestinal digestion, ABTS activity reached 1110.71 mg TE/100 g DW at 10% APC. Increasing APC concentrations reduced protein digestibility from 74.90% to 55.83%, overrun, hardness, and apparent viscosity and progressively modified sorbet color. Sensory evaluation showed the highest acceptance for formulations containing 2.5–7.5% APC, whereas 10% APC reduced sensory quality. Overall, moderate APC incorporation provided an effective balance between nutritional and functional enhancement and sensory acceptability. Full article

(This article belongs to the Special Issue Plant-Based Proteins: New Technique Development and Emerging Applications)

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29 pages, 977 KB

Open AccessReview

Bioactive Proteins and Peptides from Pleurotus spp. for Food and Human Health Applications—A Review

by Ehira Romero-Castelán, Juana Fernández-López, Mauricio Opazo-Navarrete, Jorge Lopez-Tellez, Jose A. Rodriguez, Irais Sánchez-Ortega, Paulo Cezar Bastianello Campagnol and Eva M. Santos

Foods 2026, 15(19), 3503; https://doi.org/10.3390/foods15193503 - 30 Sep 2026

Abstract

Faced with the environmental and human health concerns associated with the production and consumption of meat and other traditional animal proteins, mushrooms have emerged as promising sources of sustainable high-quality proteins. The genus Pleurotus, which includes more than 30 edible species consumed [...] Read more.

Faced with the environmental and human health concerns associated with the production and consumption of meat and other traditional animal proteins, mushrooms have emerged as promising sources of sustainable high-quality proteins. The genus Pleurotus, which includes more than 30 edible species consumed worldwide, is highly valued for its delicious flavor and nutritional composition, above all its protein and bioactive peptide content. This review summarizes 52 original research articles published over the last 10 years about Pleurotus spp. proteins, protein hydrolysates, and peptides. It discusses protein extraction techniques and peptide separation methods, which influence their physicochemical properties and biological activities. Furthermore, the antimicrobial, antihypertensive, antioxidant, anti-cancer, hepatoprotective, immunomodulatory, and anti-inflammatory effects of proteins, protein hydrolysates, and peptides derived from Pleurotus spp. are analyzed. Finally, their potential applications in the food industry, including their use as flavor enhancers (such as umami compounds), functional ingredients, meat fortifiers and replacers, are described. Therefore, Pleurotus spp. proteins, protein hydrolysates, and peptides represent promising compounds with potential in the food field and human-health-related applications. Full article

(This article belongs to the Special Issue Functional Foods for Health Promotion and Disease Prevention—2nd Edition)

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18 pages, 11091 KB

Open AccessArticle

Construction and Performance Evaluation of a Bifidobacterium Delivery System Based on TBP-SA Pickering Emulsion Gels

by Xia Xu, Zhiqiang Yang, Xueli Shen, Yanan Cao, Wei Li, Lianxin Peng, Dingtao Wu, Zunxi Huang, Qian Zhao, Liang Zou and Yu Song

Foods 2026, 15(19), 3502; https://doi.org/10.3390/foods15193502 - 30 Sep 2026

Abstract

An emulsion gel (EG-B) was fabricated through in situ calcium crosslinking of Pickering emulsions stabilized by tartary buckwheat protein–sodium alginate (TBP-SA) nanocomplexes for the encapsulation and delivery of Bifidobacterium longum. Control samples, including free bacteria (Free-B), Pickering emulsions (PE-B), and oil-free hydrogels [...] Read more.

An emulsion gel (EG-B) was fabricated through in situ calcium crosslinking of Pickering emulsions stabilized by tartary buckwheat protein–sodium alginate (TBP-SA) nanocomplexes for the encapsulation and delivery of Bifidobacterium longum. Control samples, including free bacteria (Free-B), Pickering emulsions (PE-B), and oil-free hydrogels (HG-B), were used to assess encapsulation efficiency, microstructure, rheological properties, thermal stability, dilution stability, gastrointestinal resistance, storage stability, and colonic adhesion of EG-B. The EG-B exhibited a dual structure comprising a compact Pickering interfacial membrane and a continuous calcium alginate gel network with solid-like rheology (G′>>G″) and viscosity of approximately 100 Pa·s, achieving 92.66% encapsulation efficiency. Viable counts exceeded 6 log CFU/g after pasteurization (72 °C, 15 s) and reached 6.12 log CFU/g post-simulated gastrointestinal digestion, significantly surpassing those of PE-B (5.12 log CFU/g) and HG-B (4.45 log CFU/g). Furthermore, EG-B displayed the highest viable retention during 14-day storage at 4 °C and 25 °C, along with a greater colonic adhesion efficiency (55.64%) compared to PE-B (47.09%) and HG-B (44.65%). The combination of interfacial stabilization and gel network formation provided by the TBP-SA complex presents a straightforward, food-grade strategy for probiotic delivery. Full article

(This article belongs to the Special Issue New Insights into Food Emulsion Gels: From Structure to Functionality)

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24 pages, 6454 KB

Open AccessArticle

pH-Dependent Changes in the Structural and Functional Properties of Quinoa Protein Isolates in Aqueous Dispersions

by Liz Astorga-Oquendo, Federico M. Harte and Osvaldo H. Campanella

Foods 2026, 15(19), 3501; https://doi.org/10.3390/foods15193501 - 30 Sep 2026

Abstract

Quinoa protein isolate (QPI) is an emerging plant-based ingredient with high nutritional quality and significant potential for sustainable and clean-label food formulations. However, limited understanding of the relationships among its major protein fractions, physicochemical characteristics, and functionality restricts its broader utilization in food [...] Read more.

Quinoa protein isolate (QPI) is an emerging plant-based ingredient with high nutritional quality and significant potential for sustainable and clean-label food formulations. However, limited understanding of the relationships among its major protein fractions, physicochemical characteristics, and functionality restricts its broader utilization in food systems. This study investigated the effects of pH conditions (3, 5, 7, 9, and 11) on the particle size distribution, soluble-solid recovery, interfacial properties (surface hydrophobicity, emulsification, and foaming), and albumin–globulin protein fraction profiles of three QPI aqueous dispersions (Q1, Q2, and Q3). Alkaline conditions significantly enhanced QPI soluble-solid recovery (from <20% to >70%) and interfacial functionality, which were associated with the dissociation of large protein aggregates (D₅₀ > 3000 nm) into smaller, well-dispersed particles (D₅₀ < 109 nm) and an increased abundance of soluble albumin–globulin protein fractions, particularly chenopodin. SDS-PAGE, densitometry, principal component analysis, and Pearson correlation supported strong relationships among soluble-solid recovery, particle size reduction, interfacial properties, and soluble albumin–globulin protein fractions. These findings provide an integrated understanding of pH-dependent structure–function relationships of quinoa proteins and demonstrate the potential of pH adjustment for modulating the functionality of QPI aqueous dispersions for sustainable, clean-label ingredients in emulsified foods, aerated systems, and next-generation protein-rich formulations. Full article

(This article belongs to the Special Issue Plant-Based Proteins: New Technique Development and Emerging Applications)

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16 pages, 271 KB

Open AccessReview

Advances in Flavor Formation Mechanisms and Technological Regulation of Sun-Processed Tea

by Li Guo, Chenxin Xie, Feng Zhao, Zhi Lin and Haipeng Lyu

Foods 2026, 15(19), 3500; https://doi.org/10.3390/foods15193500 - 30 Sep 2026

Abstract

The application of sun withering and sun drying in tea processing has been demonstrated to reduce energy consumption while endowing finished tea with unique flavor attributes. This study reviews recent progress in the sensory characterization, aroma chemistry, and the technological and environmental regulatory [...] Read more.

The application of sun withering and sun drying in tea processing has been demonstrated to reduce energy consumption while endowing finished tea with unique flavor attributes. This study reviews recent progress in the sensory characterization, aroma chemistry, and the technological and environmental regulatory mechanisms underlying quality formation in sun-processed tea. Existing research has identified geraniol, linalool, decanal, and 1-octen-3-ol as the core aromatic components of sun-processed tea, among which 1-octen-3-ol contributes substantially to its characteristic sunlight-associated flavor profile. Furthermore, sun-induced photothermal coupling can regulate endogenous tea metabolism and mediate the differential conversion of flavor precursors across different tea categories. Precise control of light intensity, irradiation duration, ventilation and other environmental parameters, combined with tea-specific process regulation, is the core to developing characteristic flavors and stabilizing the quality of commercial sun-processed tea. Future research should focus on technological optimization, mechanistic investigation, and industrial translation of sun-processed tea technologies, so as to provide theoretical guidance for the innovative application of energy-saving and simplified sun exposure processing in the global tea industry. Full article

(This article belongs to the Special Issue Food Flavor Formation Mechanism and Control)

19 pages, 1541 KB

Open AccessArticle

Food Salience and the Nutrition Transition in Kiribati: Urban–Rural and Socioeconomic Patterning of Food Preferences

by Zhen Ming Jeremy Ng and John Paul Cauchi

Foods 2026, 15(19), 3499; https://doi.org/10.3390/foods15193499 - 29 Sep 2026

Abstract

Kiribati is undergoing a nutrition transition as imported foods increasingly compete with traditional staples, yet the cultural patterning of food preferences remains poorly characterised. We analysed 2019 cross-sectional household survey data from 399 adults primarily responsible for food preparation. Three timed freelists captured [...] Read more.

Kiribati is undergoing a nutrition transition as imported foods increasingly compete with traditional staples, yet the cultural patterning of food preferences remains poorly characterised. We analysed 2019 cross-sectional household survey data from 399 adults primarily responsible for food preparation. Three timed freelists captured favourite foods, traditional foods, and the three foods eaten most often. Smith’s salience, cultural consensus analysis, hierarchical clustering, and multivariable linear regression characterised food preferences and socioeconomic correlates of the proportions of imported, processed and traditional items in favourite-food lists. Fish, breadfruit, and coconut formed a cross-domain core of salient foods, while imported rice ranked first among frequently consumed foods and was salient across all three domains in rural participants. Urban respondents showed stronger cultural consensus than rural respondents (6.57–7.69 vs. 3.60–5.65). Spending >75% of household income on food was associated with greater imported (β = 0.13, p ≤ 0.05) and processed (β = 0.16, p ≤ 0.01) food preferences. Urban residence, refrigerator ownership, and larger household size were associated with a lower proportion of traditional items in favourite-food lists. Freelisting revealed that culturally valued local foods persist despite widespread import dependence, suggesting that observed consumption does not fully represent collective food preference. Food-choice interventions are therefore worth testing as ways to make already-valued local foods more affordable, convenient, and accessible. Full article

(This article belongs to the Special Issue The Food Perspective: Understanding the Drivers of Consumer Food Choices)

24 pages, 889 KB

Open AccessSystematic Review

Application of Ultrasound for the Modification of Techno-Functional and Physicochemical Properties in Cereal and Pseudocereal Protein Isolates: A Systematic Review

by Guillermo Segundo Miñan-Olivos, Gonzalo Gastón Palazolo, Julio Vidaurre-Ruiz and Darío Marcelino Cabezas

Foods 2026, 15(19), 3498; https://doi.org/10.3390/foods15193498 - 29 Sep 2026

Abstract

Cereal and pseudocereal protein isolates are increasingly investigated as sustainable food ingredients, although their limited solubility, interfacial activity, foaming performance, and hydration properties can restrict their technological application. This systematic review evaluated the effects of ultrasound on the physicochemical and techno-functional properties of [...] Read more.

Cereal and pseudocereal protein isolates are increasingly investigated as sustainable food ingredients, although their limited solubility, interfacial activity, foaming performance, and hydration properties can restrict their technological application. This systematic review evaluated the effects of ultrasound on the physicochemical and techno-functional properties of protein isolates from cereals and pseudocereals. The review followed PRISMA guidelines and included 26 experimental studies identified from Scopus, Web of Science, Wiley, and Consensus. Owing to substantial heterogeneity in protein sources, sonication conditions, analytical methods, and outcome metrics, the evidence was synthesized narratively rather than by meta-analysis. Overall, ultrasound promoted aggregate disruption, particle-size reduction, partial unfolding, and greater exposure of hydrophilic and hydrophobic groups, which generally improved solubility, emulsifying activity and stability, foaming capacity and stability, water- and oil-holding capacities, and, in some studies, in vitro digestibility. The magnitude and direction of these effects depended on botanical origin and protein composition, as well as on pH, treatment time, acoustic power, and the sequence of combined processes. Treatments integrating ultrasound with pH shifting, heat, glycation, enzymatic modification, or high hydrostatic pressure often produced greater functional improvements than ultrasound alone. Ultrasound is therefore a promising approach for tailoring cereal and pseudocereal protein functionality, although standardized acoustic reporting and scale-up studies remain necessary. Full article

(This article belongs to the Special Issue Advanced Extraction Technologies for Plant-Derived Food Ingredients)

31 pages, 1845 KB

Open AccessReview

Enzymatic Modification of Potato Starch: Starch-Acting Enzyme Resources, Structure–Function Relationships and Value-Added Applications

by Shigui Li, Chenxi Dong, Jiangwei Yang, Xiao Wang, Jinchao Yue, Zixuan Wang, Zhen Yang and Shiyu Wei

Foods 2026, 15(19), 3497; https://doi.org/10.3390/foods15193497 - 29 Sep 2026

Abstract

Potato (Solanum tuberosum L.) starch is valued for its large granules, high paste viscosity, and neutral taste, yet its gelatinized form is rapidly digested and its native granules resist enzymatic attack. This review synthesizes peer-reviewed studies indexed in Scopus, Web of Science, [...] Read more.

Potato (Solanum tuberosum L.) starch is valued for its large granules, high paste viscosity, and neutral taste, yet its gelatinized form is rapidly digested and its native granules resist enzymatic attack. This review synthesizes peer-reviewed studies indexed in Scopus, Web of Science, PubMed, Crossref, and Google Scholar from January 2000 to September 2026, with emphasis on 2018 onward, classifying evidence as direct (potato starch as substrate) or extrapolated (other starch systems). Hydrolases depolymerize potato starch, generate porous granules, or supply linear chains for type 3 resistant starch, whereas 4-α-glucanotransferases, branching enzymes, amylosucrase, and cyclodextrin glucanotransferases deplete amylose, elongate exterior chains, introduce α-1,6 linkages, or produce cyclic glucans. The strongest direct evidence supports thermoreversible gels, pullulanase-assisted resistant starch, slowly digestible starch, low-digestibility starch, cyclodextrin production, and acid-assisted porous starch. Ultrasound, high hydrostatic pressure, irradiation, and hydrothermal treatments modulate enzyme accessibility but remain strongly condition-dependent. Translation is constrained by gelatinization and drying energy, reaction viscosity, enzyme cost and recovery, and heterogeneous digestibility assays. Priority actions include raw-granule-active enzymes, standardized potato-starch assays, rational enzyme cascades, structure-guided enzyme engineering, and product-specific human and life-cycle assessments. Full article

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

26 pages, 1351 KB

Open AccessArticle

Moringa oleifera Lam. Leaf Peptide–Calcium Chelates: Structural Characterization, Stability and Calcium Absorption-Promoting Transport Capability

by Ruijing Gu, Xinyu Wang, Zilin Wang, Yu Zhou, Jiahe Dai, Lei Peng, Yang Tian and Liang Tao

Foods 2026, 15(19), 3496; https://doi.org/10.3390/foods15193496 - 29 Sep 2026

Abstract

A novel calcium-chelating peptide, KTFQGPPHG, was identified and screened from Moringa oleifera Lam. leaf protein hydrolysate, and further used to prepare a highly stable peptide–calcium chelate (KTFQGPPHG-Ca). The structure of KTFQGPPHG-Ca was characterized, while assessing its chelation stability and calcium transport potential. It [...] Read more.

A novel calcium-chelating peptide, KTFQGPPHG, was identified and screened from Moringa oleifera Lam. leaf protein hydrolysate, and further used to prepare a highly stable peptide–calcium chelate (KTFQGPPHG-Ca). The structure of KTFQGPPHG-Ca was characterized, while assessing its chelation stability and calcium transport potential. It was found that the calcium binding capacity of KTFQGPPHG reached 62.401 µg/mg. After chelation with calcium, KTFQGPPHG transitioned from an amorphous structure to a stable crystalline form. Carboxyl oxygen atoms and amino nitrogen atoms on KTFQGPPHG served as binding sites for Ca²⁺. The KTFQGPPHG-Ca demonstrates excellent phosphate stability and thermal stability. In addition, the calcium transport amount of KTFQGPPHG at 30 min and 60 min was significantly higher than that of the CaCl₂ group (p < 0.05). Particularly, the calcium transport capacity at 30 min was 1.40-fold that of the CaCl₂ group. KTFQGPPHG effectively counteracted the suppressive impact of dietary factors on Ca²⁺ absorption, and likely promoted Ca²⁺ translocation via the TRPV6 calcium channel pathway. The present results offer a theoretical basis for KTFQGPPHG-Ca to serve as a promising calcium source to improve intestinal calcium absorption. Full article

(This article belongs to the Special Issue Advances in Protein/Oil-Based Food System: Preparation, Interaction, Physicochemical Characterization and Applications)

26 pages, 16363 KB

Open AccessArticle

Natamycin-Loaded Soy Protein Isolate/Cellulose Nanofibril Edible Composite Film for Improving the Postharvest Quality of Blueberries

by Haoru Qi, Xiaohui Pang, Sirui Wang, Bowen Tian, Shanshan Xie, Hongfei Zhao and Bolin Zhang

Foods 2026, 15(19), 3495; https://doi.org/10.3390/foods15193495 - 29 Sep 2026

Abstract

This study aimed to prepare a free-standing composite film consisting of soy protein isolate (SPI), cellulose nanofibers (3.0% CNF) and natamycin (3.0% NA) to maintain the freshness of postharvest blueberries, which are prone to spoilage and deterioration as a result of fungal infections. [...] Read more.

This study aimed to prepare a free-standing composite film consisting of soy protein isolate (SPI), cellulose nanofibers (3.0% CNF) and natamycin (3.0% NA) to maintain the freshness of postharvest blueberries, which are prone to spoilage and deterioration as a result of fungal infections. The antifungal performance of SPI–CNF–NA composite films against Aspergillus niger was determined via plate-based assay; its inhibition zone diameter against A. niger CICC 40868 reached 35.22 mm. Adding optimal amounts of CNF and NA maintained the SPI–CNF–NA composite film’s desirable buffer performance against water vapor, oxygen and ultraviolet light. In the blueberry preservation experiment, compared to the control group, SPI–CNF–NA composite film treatment reduced the weight loss rate of blueberries by 28.30%, and increased the contents of soluble solids, titratable acid and anthocyanins by 10.78%, 14.20%, and 33.13%, respectively. Applying the fabricated SPI–CNF–NA composite film not only maintained the freshness and exterior quality of postharvest blueberries, but also favored the preservation of their internal nutrients during a 20-day storage period. In summary, the addition of CNF and NA to prepare the SPI–CNF–NA composite film shows potential to improve the quality of postharvest blueberries. This study provides a theoretical and technical basis for the development of high-performance, stable biopolymer composite materials. Full article

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

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21 pages, 2455 KB

Open AccessArticle

A Comparative Study of Brassica Sprout Extracts on Intestinal Inflammation and Epithelial Barrier Integrity

by Stefano Piazza, Carola Pozzoli, Marco Fumagalli, Nicole Maranta, Safwa Moheb El Haddad, Lorenzo Zanardo, Luigi Alberto Marrari, Chiara Di Lorenzo, Giulia Martinelli, Enrico Sangiovanni and Mario Dell’Agli

Foods 2026, 15(19), 3494; https://doi.org/10.3390/foods15193494 - 29 Sep 2026

Abstract

The consumption of Brassica spp. vegetables has been associated with antioxidant, anti-inflammatory, and prebiotic effects, mainly attributed to glucosinolates and polyphenols which are abundant in sprouts. Although broccoli sprouts are a recognized source of these bioactive compounds, other Brassicaceae sprouts remain comparatively understudied, [...] Read more.

The consumption of Brassica spp. vegetables has been associated with antioxidant, anti-inflammatory, and prebiotic effects, mainly attributed to glucosinolates and polyphenols which are abundant in sprouts. Although broccoli sprouts are a recognized source of these bioactive compounds, other Brassicaceae sprouts remain comparatively understudied, particularly in relation to gastrointestinal disorders. In this in vitro study, hydroalcoholic extracts from red cabbage (CR) and pak-choi (PC) sprouts were compared with broccoli (BR) for their phytochemical composition, anti-inflammatory and intestinal barrier-protective activities. Caco-2 cells were stimulated with IL-1β, IFN-γ, and digested gliadin, while a Caco-2/THP-1 co-culture stimulated with LPS and IFN-γ was used to mimic intestinal permeability. CR contained the highest amounts of glucoraphanin (GFN, 22.133 ± 0.212 mg/g of extract) and sulforaphane (SFN, 9.517 ± 0.661 mg/g of extract), whereas BR showed the lowest levels. Polyphenol contents were comparable among the three extracts (3.5–4.5%). At 50 µg/mL, CR and PC extracts inhibited MCP-1 release (–37% and –48%, respectively), followed by BR (–31%), and this inhibitory effect was maintained after simulated gastrointestinal digestion. None of the extracts impaired the NF-κB-driven transcription, whereas only PC significantly enhanced the activity of Nrf-2. In the co-culture model, CR preserved epithelial barrier integrity measured by TEER and Lucifer Yellow assays (25–100 µg/mL). A PCR array showed that PC and CR (50 µg/mL) modulated genes involved in inflammation and barrier function, with a partial overlap with GFN. At the nominal p-value level, CR reduced CLDN1 and STAT3 transcript levels; however, these changes did not remain significant after FDR correction. These findings identify CR as a promising source of bioactive compounds associated with the preservation of epithelial barrier integrity, possibly through the modulation of selected inflammatory and barrier-related pathways. The lack of a direct relationship between glucosinolate abundance and biological activity suggests that the observed effects may depend on the overall phytochemical complexity of the extracts, including both sulfur-containing compounds and polyphenols. Full article

(This article belongs to the Special Issue Bioactive Compounds in Fruits and Vegetables)

14 pages, 927 KB

Open AccessArticle

Prevalence of Aflatoxin B1 and Other Quality Indicators in Artisanal Peanut Oil from Small-Scale Workshops in Nanning, China

by Zihao Qi, Fan Qiao, Yu Xie, Huishuai Li, Liumin Wei, Huiyan Qin, Haibo Wang, Zhenning Li, Liming Huang, Feiyu Zhao, Binbin Yang, Dongjie Peng and Shaojun Li

Foods 2026, 15(19), 3493; https://doi.org/10.3390/foods15193493 - 29 Sep 2026

Abstract

Objective: To characterize aflatoxin B1 (AFB1) contamination, oil-quality variation, workshop hygiene, and modeled dietary risk associated with artisanal peanut oil produced by small-scale workshops in Nanning, China. Methods: A cross-sectional study was conducted in 144 workshops across all 12 county-level administrative areas [...] Read more.

Objective: To characterize aflatoxin B1 (AFB1) contamination, oil-quality variation, workshop hygiene, and modeled dietary risk associated with artisanal peanut oil produced by small-scale workshops in Nanning, China. Methods: A cross-sectional study was conducted in 144 workshops across all 12 county-level administrative areas of Nanning, with one peanut-oil sample collected from each workshop. On-site hygiene practices were assessed using a structured 13-item instrument. AFB1 concentration, acid value, and peroxide value were measured using national standard methods. Regional differences were evaluated using non-parametric tests, and K-means clustering was applied to characterize multivariate quality profiles. Dietary exposure was assessed using estimated daily intake (EDI), margin of exposure (MOE), and modeled AFB1-attributable hepatocellular carcinoma (HCC) risk. Results: AFB1 was detected in 88.2% of samples, while 3.5% exceeded the Chinese maximum level of 20 μg/kg. Samples from counties had significantly higher AFB1 concentrations, acid values, and peroxide values than those from municipal districts (all p < 0.001). Compliance was relatively high for basic hygiene and spatial separation, whereas routine contaminant testing was reported by only 18% of workshops and aflatoxin-degradation equipment was available in 35%. The primary clustering analysis identified overall-low (81.2%), AFB1-dominant (9.7%), and rancidity-dominant (9.0%) profiles, whereas sensitivity analysis after log₁₀ transformation favored a broader two-cluster structure. Estimated AFB1 intake was higher under the rural than the urban scenario (2.6436 vs. 0.6890 ng/kg bw/day), with corresponding MOE values of 151.31 and 580.55. Modeled HCC risk was also higher under the rural scenario and under the hepatitis B surface antigen-positive scenario. Conclusion: Artisanal peanut oil from small-scale workshops in Nanning showed frequent AFB1 detection, marked regional variation in multiple quality indicators, and limited implementation of contaminant-specific control practices. These findings support closer attention to routine AFB1 monitoring, storage management, and broader quality control, particularly in county settings. Full article

(This article belongs to the Special Issue Assessment and Control of Food Safety Risks)

19 pages, 513 KB

Open AccessArticle

Persistent Adaptation Policy and National Food Self-Sufficiency: Within- and Between-Country Evidence from a Global Panel

by Sagit Barel-Shaked and Erez Buda

Foods 2026, 15(19), 3492; https://doi.org/10.3390/foods15193492 - 29 Sep 2026

Abstract

Climate change affects domestic agricultural production, but national food self-sufficiency also depends on institutional and structural conditions that operate over different time horizons. This study examines these relationships using a balanced panel of 101 countries observed annually from 2012 to 2022 (1111 country-year [...] Read more.

Climate change affects domestic agricultural production, but national food self-sufficiency also depends on institutional and structural conditions that operate over different time horizons. This study examines these relationships using a balanced panel of 101 countries observed annually from 2012 to 2022 (1111 country-year observations). Food self-sufficiency is measured with the Food Self-Sufficiency Ratio (SSR), with SSR > 85% as the primary binary outcome. A pooled logistic regression with a within–between decomposition following the Mundlak approach separates persistent between-country differences from within-country changes, with country-clustered standard errors. The most consistent finding is a positive between-country association between long-run agricultural adaptation-policy status and high self-sufficiency (OR = 6.676, 95% CI: 1.502–29.668), whereas within-country changes in policy status are not statistically significant. This association reflects a persistent cross-country difference and should not be interpreted as a causal short-run effect of policy adoption. Within-country increases in climate-finance scores are negatively associated with the 85% threshold, but this result is sensitive to the outcome definition. Sensitivity analyses using 75%, 80%, and 90% thresholds show that the adaptation-policy association remains positive across all specifications and is the most stable result overall, although it is no longer statistically significant at the 90% threshold. The findings underscore the importance of distinguishing persistent institutional conditions from short-run policy changes when analyzing national food self-sufficiency. Full article

(This article belongs to the Section Food Security and Sustainability)

23 pages, 2622 KB

Open AccessArticle

Multi-Pesticide Residue Occurrence and Age-Specific Dietary Exposure Risk Assessment of Apples from Major Production Areas in Xinjiang, China

by Yuqi Mo, Jiuyang Zhao, Xiangtian Wang, Caiqin Xu, Shaoli Fan, Jianjun Yang and Lu Yang

Foods 2026, 15(19), 3491; https://doi.org/10.3390/foods15193491 - 29 Sep 2026

Abstract

To characterize pesticide residues and age-specific dietary exposure risks in apples from Xinjiang’s main production areas, 120 samples were collected from Aksu, Ili, and Kashgar in October 2025 and screened for 82 pesticides using GC–MS/MS, LC–MS/MS, and GC–ECD. Chronic, acute, and cumulative dietary [...] Read more.

To characterize pesticide residues and age-specific dietary exposure risks in apples from Xinjiang’s main production areas, 120 samples were collected from Aksu, Ili, and Kashgar in October 2025 and screened for 82 pesticides using GC–MS/MS, LC–MS/MS, and GC–ECD. Chronic, acute, and cumulative dietary exposure was subsequently assessed. Eight pesticides were detected, all below their corresponding maximum residue limits (MRLs). Acetamiprid had the highest detection frequency (28.3%), yet pyridaben was the leading contributor to chronic hazard index (HI_c) under both lower-bound (LB) and upper-bound (UB) scenarios. Carbendazim, acetamiprid, and pyridaben were the major contributors to summed acute hazard index (HI_a), demonstrating a mismatch between detection frequency and risk contribution. The sample-level chronic hazard index was significantly higher in the multi-pesticide co-occurrence group than in the single-residue group (p < 0.001). Toddlers showed the highest cumulative exposure, with chronic hazard indices of 0.179% (LB) and 2.209% (UB), and an acute hazard index of 33.759%. Sensitivity analysis revealed that adopting the recently updated EFSA toxicological reference values for acetamiprid caused acute hazard quotients to exceed the 100% screening threshold in toddlers and children, highlighting how the source and currency of toxicological reference values can affect risk assessment conclusions. Under the primary analysis reference values, dietary exposure risks were low; however, risk prioritization should account not only for detection frequency and MRL compliance but also for actual exposure levels, co-occurrence patterns, and updates to toxicological reference values. Full article

(This article belongs to the Special Issue Assessment and Control of Food Safety Risks)

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20 pages, 10546 KB

Open AccessArticle

Effects of Sodium Alginate on the Quality Attributes of Wet Instant Starch Noodle Cakes: From a Multi-Scale Perspective

by Huanhuan Zhang, Ling Zhang, Sheng Li, Shixiong Yang, Yexing Liang, Xiaofeng Zeng and Feihu Gao

Foods 2026, 15(19), 3490; https://doi.org/10.3390/foods15193490 - 29 Sep 2026

Abstract

This study aimed to investigate the potential of sodium alginate (SA) as a substitute for potassium alum (PA) to improve the quality of wet instant starch noodle cakes (WISNC). The effects of SA on the rheological properties of the starch dough, as well [...] Read more.

This study aimed to investigate the potential of sodium alginate (SA) as a substitute for potassium alum (PA) to improve the quality of wet instant starch noodle cakes (WISNC). The effects of SA on the rheological properties of the starch dough, as well as the rehydration time, cooking performance, textural properties, multi-scale structure, and water distribution of the resulting WISNC, were systematically evaluated. The results demonstrated that the effects of SA on the quality attributes of WISNC were concentration-dependent, with 0.2% SA exhibiting the most pronounced improvement by effectively reducing cooking loss and shortening rehydration time while maintaining desirable textural properties. Rheological analysis showed that the addition of 0.2% SA effectively enhanced starch dough strength. Multi-scale structural analyses based on FTIR, Raman, XRD, DSC, and SEM revealed that an appropriate level of SA addition improved WISNC quality by promoting starch chain alignment and structural ordering, enhancing hierarchical structural organization, facilitating the formation of a more homogeneous starch–SA gel network, and mitigating freeze-induced structural damage caused by ice crystal formation. These findings provide mechanistic insights into starch–SA interactions and highlight the potential of SA as a functional alternative to PA for improving the quality attributes of WISNC. Full article

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

20 pages, 7733 KB

Open AccessArticle

Melatonin Extends the Edible Window Period of Kiwifruit by Modulating Energy Metabolism and Respiration: A Comparison with 1-Methylcyclopropene and Acetylsalicylic Acid

by Xiaomao Li, Zulin Mei, Nanxin Zhang, Xianzhi Liu, Jiqing Lei, Yuanyuan Liu, Bangdi Liu, Pufan Zheng, Cunkun Chen, Guangjing Chen, Ning Ji and Rui Wang

Foods 2026, 15(19), 3489; https://doi.org/10.3390/foods15193489 - 29 Sep 2026

Abstract

The narrow edible window period of kiwifruit poses significant challenges for the high-value fresh fruit industry. This study comparatively evaluated the effects of 1-methylcyclopropene (1-MCP), melatonin (MT), and acetylsalicylic acid (ASA) on “Guichang” kiwifruit by analyzing their physiology, energy metabolism, and transcriptomic profiles. [...] Read more.

The narrow edible window period of kiwifruit poses significant challenges for the high-value fresh fruit industry. This study comparatively evaluated the effects of 1-methylcyclopropene (1-MCP), melatonin (MT), and acetylsalicylic acid (ASA) on “Guichang” kiwifruit by analyzing their physiology, energy metabolism, and transcriptomic profiles. The results indicated that 0.5 μL/L 1-MCP, 1.0 mmol/L MT, and 2.0 mmol/L ASA were the optimal concentrations, all of which significantly inhibited ethylene production and respiration intensity. These treatments effectively maintained fruit firmness, vitamin C content, and high energy status by preserving ATP levels and the activities of H⁺-ATPase and Ca²⁺-ATPase while suppressing the activities of CCO, SDH, 6-PGDH, and G-6-PDH. Transcriptomic analysis and RT-qPCR verification revealed that these preservatives re-programmed key respiratory pathways, including glycolysis, the TCA cycle, the pentose phosphate pathway, and oxidative phosphorylation. MT exhibited transcriptomic responses highly similar to 1-MCP (sharing 13 KEGG pathways) and resulted in the lowest decay rate among treatments, whereas 1-MCP showed the strongest maintenance of core firmness. Our findings suggested that MT exhibited promising performance across multiple quality- and energy-related parameters and may serve as a potential alternative treatment for maintaining kiwifruit quality during the edible window period. Future studies should functionally validate the identified candidate genes and evaluate the effects of MT on sensory and flavor attributes under commercial storage and distribution conditions. Full article

(This article belongs to the Special Issue Advanced Postharvest Preservation Technology of Food)

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18 pages, 3520 KB

Open AccessArticle

Mining KEAP1-Targeted Antioxidant Peptides from Porphyra umbilicalis Phycobiliproteins: In Silico Prioritization, Radical Scavenging, and Cellular Cytoprotection

by Fujia Yang, Wenting Jiang, Kun Qiao, Tingting Zhuo, Honglin Chen, Yingmei Zhang, Zhiyu Liu, Ronglong Jiang, Yijuan Han and Songbiao Chen

Foods 2026, 15(19), 3488; https://doi.org/10.3390/foods15193488 - 29 Sep 2026

Abstract

Phycobiliproteins from the red alga Porphyra umbilicalis are rich precursors of bioactive peptides, but targeted identification of high-potency sequences remains challenging. To address this, we combined an in silico screening pipeline with experimental validation to discover novel antioxidant peptides. Virtual enzymatic hydrolysis generated [...] Read more.

Phycobiliproteins from the red alga Porphyra umbilicalis are rich precursors of bioactive peptides, but targeted identification of high-potency sequences remains challenging. To address this, we combined an in silico screening pipeline with experimental validation to discover novel antioxidant peptides. Virtual enzymatic hydrolysis generated 908 candidate sequences, which were filtered down to 12 peptides based on molecular weight, toxicity, hydrophilicity, and bioactivity predictions. Molecular docking and molecular dynamics simulations further identified four candidate peptides (FK, FKP, FRS, and RRF) that were computationally predicted to bind stably within the KEAP1 Kelch domain. Chemical assays confirmed that all four synthesized peptides exhibited dose-dependent DPPH and ABTS radical-scavenging activities, along with Fe²⁺-chelating capacity and ferric reducing antioxidant power. In H₂O₂-stimulated Caco-2 cells, peptide pretreatment protected against cellular oxidative stress by restoring endogenous antioxidant enzyme activities, increasing total antioxidant capacity, and reducing lactate dehydrogenase leakage. Among these, RRF displayed the strongest protective efficacy. Overall, this study presents a practical workflow for mining marine-derived peptides and highlights four candidate peptides whose potential as functional food ingredients warrants further validation in actual P. umbilicalis hydrolysates. Full article

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

23 pages, 3249 KB

Open AccessArticle

NutriCubes: Nutritional and Sensory Quality of Fermented Cereal-Legume Snacks

by Eugenia Covaliov, Tatiana Capcanari, Oxana Radu and Cătălina Negoița

Foods 2026, 15(19), 3487; https://doi.org/10.3390/foods15193487 - 29 Sep 2026

Abstract

NutriCubes is a novel baked, cube-shaped snack formulated from oat-legume flour blends (70:30) incorporating lactic-fermented lentil (O-L), chickpea (O-C), or pea (O-P) flours, developed to bridge the gap between nutritional quality and convenience in the plant-based snack market. Fermentation with a mixed lactic [...] Read more.

NutriCubes is a novel baked, cube-shaped snack formulated from oat-legume flour blends (70:30) incorporating lactic-fermented lentil (O-L), chickpea (O-C), or pea (O-P) flours, developed to bridge the gap between nutritional quality and convenience in the plant-based snack market. Fermentation with a mixed lactic acid bacteria (LAB) starter (Lactiplantibacillus plantarum, Lacticaseibacillus casei, and Lactobacillus delbrueckii subsp. bulgaricus; 10⁸ CFU/g; 30 °C; 24 h) reduced phytate by 53.3%, 45.3%, and 26.5% and tannins by 38.5%, 45.8%, and 37.5% in lentil, chickpea, and pea flours, respectively. All three NutriCubes formulations delivered 19.12–19.66 g protein/100 g fresh weight (FW) and 10.72–12.60 g dietary fibre/100 g FW. Cereal–legume complementarity was reflected in a favourable amino acid balance, with estimated Protein Efficiency Ratios ranging from 1.510 (O-C) to 1.989 (O-L). O-L showed the highest total polyphenol content (6.28 ± 0.13 mg GAE/g dry matter (DM)) and antioxidant activity (72.9 ± 1.22% DPPH inhibition). Hedonic panel evaluation (n = 107) confirmed strong acceptance across all formulations (7.48–8.12/9), with O-L scoring highest for taste (8.36 ± 0.70), colour (8.76 ± 0.44), and overall liking. The oat–lentil formulation emerged as the most nutritionally dense and sensorially preferred variant, establishing NutriCubes as a feasible snack with functional potential as an alternative. Full article

(This article belongs to the Special Issue Nutrients and Flavor in Food Processing—Innovating for Healthier and Tastier Foods)

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22 pages, 6629 KB

Open AccessArticle

Exploring Dynamic Changes in Microbial Succession and Flavor-Active Metabolites During Pickled and Dried Mustard Fermentation of Traditional Fermented Vegetables

by Xue Jiang, Hong Xu, Huang Zhou, Mingyong Xie, Tao Xiong and Zhanggen Liu

Foods 2026, 15(19), 3486; https://doi.org/10.3390/foods15193486 - 29 Sep 2026

Abstract

Pickled and dried mustard (PDM) is a traditional dish of the Hakka people that is well-known in many parts of the world. However, past scientific studies on PDM provide little information on the relationship between the microbiome composition of the PDM fermentation process [...] Read more.

Pickled and dried mustard (PDM) is a traditional dish of the Hakka people that is well-known in many parts of the world. However, past scientific studies on PDM provide little information on the relationship between the microbiome composition of the PDM fermentation process and flavor formation, which restricts the industrialization and improved quality control of PDM. Therefore, this study investigated the microbiome composition, flavor metabolites, physicochemical properties, and the relationships among them in PDM from Shaoxing. During fermentation, the main aromas of PDM are similar to pine and orange oils, with a strong fat aroma, and are mainly contributed by dodecanal in the early and middle stages of fermentation. As the fermentation progressed, the phenolic and aldehyde contents increased markedly; the major aldehydes in PDM were dodecanal, nonanal, and phenylacetaldehyde. The microbial succession during PDM fermentation was a gradual transition from Weissella sp. and Basidiomycota to Latilactobacillus, Lactiplantibacillus, and Ascomycota. We identified candidate core microorganisms potentially related to characteristic flavor development in PDM: Debaryomyces sp., Weissella cibaria, Lactiplantibacillus pentosus, Weissella sp. NBRC 107272, Latilactobacillus sakei, Cryptococcus sp., Filobasidium magnum, Cystofilobasidium macerans, Weissella hellenica, Levilactobacillus brevis, and Weissella sp. NBRC 107245. The findings of this study will be an important guide to optimizing the production process and quality of PDM. Full article

(This article belongs to the Section Food Biotechnology)

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