Foods

28 pages, 4946 KB

Open AccessArticle

Acetate Combined with CO₂ as Effective Carbon Sources for the Production of Resistant Starch in a Marine Microalga Tetraselmis subcordiformis

by Haoyu Zhang, Yuhan Shen, Yufei Liu, Xiuyuan Ran, Yongkui Zhang, Jing Chen and Changhong Yao

Foods 2025, 14(11), 2004; https://doi.org/10.3390/foods14112004 - 5 Jun 2025

Viewed by 868

Abstract

Microalgae are considered as sustainable starch producers, yet the carbon sources for this process in terms of starch productivity and functionality require further elucidation. The present study investigated the roles of CO₂ and acetate on the starch production in a marine microalga [...] Read more.

Microalgae are considered as sustainable starch producers, yet the carbon sources for this process in terms of starch productivity and functionality require further elucidation. The present study investigated the roles of CO₂ and acetate on the starch production in a marine microalga Tetraselmis subcordiformis, and the ordered structure and digestibility of the starches obtained were characterized. CO₂ and acetate could serve as efficient carbon sources for T. subcordiformis to accumulate starch, with the maximum starch content, yield, and productivity reaching 66.0%, 2.16 g/L, and 0.71 g/L/day on day 3 and the maximum biomass productivity reaching 0.94 g/L/day on day 2, respectively, when 2.5 g/L sodium acetate and 2% CO₂ were simultaneously applied. The addition of acetate under 2% CO₂ improved the photosynthetic efficiency and enhanced the activity of ADP-glucose pyrophosphorylase, facilitating the biomass and starch production. The supply of CO₂ and acetate changed the amylose/amylopectin ratio by affecting the activity of starch branching enzymes and isoamylases. FTIR and XRD analyzes showed that the supply of CO₂ reduced the long- and short-range ordered structure of starch, while acetate promoted the production of additional B- and V-type starch, resulting in a reduced digestibility. The combined supply of 2% CO₂ and 5 g/L sodium acetate enabled the most efficient production of functional resistant starch (RS) measured with Englyst’s method, with a maximum RS content and yield reaching 13.7%DW and 0.40 g/L, respectively, on day 3. This study provided novel insights into the efficient production of high value-added functional starch (RS) from microalgae. Full article

(This article belongs to the Special Issue Microalgae for the Food Industry: From Biochemical Composition to the Development of Functional Foods)

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33 pages, 8266 KB

Open AccessArticle

An In Vitro Gut–Liver–Adipose Axis Model to Evaluate the Anti-Obesity Potential of a Novel Probiotic–Polycosanol Combination

by Simone Mulè, Rebecca Galla, Francesca Parini, Mattia Botta, Sara Ferrari and Francesca Uberti

Foods 2025, 14(11), 2003; https://doi.org/10.3390/foods14112003 - 5 Jun 2025

Viewed by 3654

Abstract

The gut-liver-adipose axis plays a pivotal role in metabolic regulation, and its dysregulation contributes to obesity and metabolic syndrome. Probiotics and polycosanol have shown potential in modulating gut barrier integrity, lipid metabolism, and inflammation. This study aimed to evaluate their combined effects using [...] Read more.

The gut-liver-adipose axis plays a pivotal role in metabolic regulation, and its dysregulation contributes to obesity and metabolic syndrome. Probiotics and polycosanol have shown potential in modulating gut barrier integrity, lipid metabolism, and inflammation. This study aimed to evaluate their combined effects using an in vitro model of the gut-liver-adipose axis. Transwell^® system was used to recreate the interaction between intestinal (CaCo-2), hepatic (HepG2), and adipose (3T3-L1) cells. Cells were treated with Bifidobacterium bifidum GM-25, Bifidobacterium infantis GM-21, Lacticaseibacillus rhamnosus GM-28, and polycosanols. The effects were assessed by analyzing intestinal barrier integrity (TEER, tight junction proteins), hepatic and adipose lipid accumulation (Oil Red O staining), oxidative stress (ROS production, lipid peroxidation), inflammation (TNF-α) and lipid metabolism (CD36, PPARγ, AMPK and SREBP-1 levels). Probiotics and polycosanols improved intestinal integrity, increased butyrate production, and reduced ROS levels. Hepatic lipid accumulation was significantly decreased, with enhanced PPARγ and AMPK activation. In adipocytes, probiotic-polycosanols treatment suppressed SREBP-1 expression, enhanced lipid oxidation, and promoted UCP1 and PGC-1α expression, suggesting activation of thermogenic pathways. These findings underline a possible biological relevance of probiotics and polycosanols in modulating metabolic pathways, improving gut barrier integrity, and reducing inflammation, supporting their role as functional ingredients for metabolic health. Full article

(This article belongs to the Special Issue Dietary Fiber and Gut Microbiota)

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17 pages, 1210 KB

Open AccessReview

Analytical Methods for the Identification of Edible and Feed Insects: Focus on DNA-Based Techniques

by Kamila Zdeňková, Eliška Čermáková, Pavel Vejl, Agáta Čermáková and Jakub Vašek

Foods 2025, 14(11), 2002; https://doi.org/10.3390/foods14112002 - 5 Jun 2025

Cited by 1 | Viewed by 822

Abstract

The utilization of insects as a source of essential nutrients holds considerable promise, with the potential to serve as both feed and food. Consequently, there is a necessity to develop control systems, as the undeclared addition of insects to food products and/or non-compliance [...] Read more.

The utilization of insects as a source of essential nutrients holds considerable promise, with the potential to serve as both feed and food. Consequently, there is a necessity to develop control systems, as the undeclared addition of insects to food products and/or non-compliance with labelling regulations may pose health risks and result in financial losses for consumers. This review describes methods for identifying and detecting insect species by targeting biomolecules such as DNA, proteins, saccharides, and metabolites, with a particular focus on DNA-based approaches. This review provides a detailed overview of the application of polymerase chain reaction (PCR) and DNA sequencing methods that are suitable for the analysis of edible and forage insects. The main focus is on identifying species that are approved for use as novel foods or insect feeds within the European Union (e.g., house cricket (Acheta domesticus), common mealworm (Tenebrio molitor), migratory locust (Locusta migratoria), lesser mealworm (Alphitobius diaperinus), black soldier fly (Hermetia illucens), banded cricket (Gryllodes sigillatus), field cricket (Gryllus assimilis), silkworm (Bombyx mori)). However, insect species of global relevance are also discussed. The suitability of DNA analysis methods for accurate species identification, detection of (un)labeled contaminants, and monitoring of genetic diversity has been demonstrated. Full article

(This article belongs to the Section Food Quality and Safety)

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29 pages, 9493 KB

Open AccessArticle

Development and Optimization of Edible Antimicrobial Films Based on Dry Heat–Modified Starches from Kazakhstan

by Marat Muratkhan, Kakimova Zhainagul, Kamanova Svetlana, Dana Toimbayeva, Indira Temirova, Sayagul Tazhina, Dina Khamitova, Saduakhasova Saule, Tamara Tultabayeva, Berdibek Bulashev and Gulnazym Ospankulova

Foods 2025, 14(11), 2001; https://doi.org/10.3390/foods14112001 - 5 Jun 2025

Viewed by 3202

Abstract

This study aimed to design and optimize an edible antimicrobial film incorporating thermally modified starches using a systematic experimental approach. A comprehensive analysis of six starch types—both native and dry heat–modified—was conducted to evaluate their gelatinization clarity, freeze–thaw stability, microstructure (CLSM), and in [...] Read more.

This study aimed to design and optimize an edible antimicrobial film incorporating thermally modified starches using a systematic experimental approach. A comprehensive analysis of six starch types—both native and dry heat–modified—was conducted to evaluate their gelatinization clarity, freeze–thaw stability, microstructure (CLSM), and in vitro digestibility. Corn and cassava starches were selected as optimal components based on their physicochemical performance. A series of single-factor experiments and a Box–Behnken design were employed to assess the influence of starch concentration, gelatinization time, glycerol, and chitosan content on film properties including tensile strength, elongation at break, water vapor permeability (WVP), and transparency. The optimized formulation (5.0% starch, 28.2 min gelatinization, 2.6% glycerol, 1.4% chitosan) yielded a transparent (77.64%), mechanically stable (10.92 MPa tensile strength; 50.0% elongation), and moisture-resistant film. Structural and thermal analyses (SEM, AFM, DSC, TGA) confirmed the film’s homogeneity and stability. Furthermore, the film exhibited moderate antioxidant activity and antibacterial efficacy against Escherichia coli and Staphylococcus aureus. These findings demonstrate the feasibility of using dry heat–modified Kazakhstani starches to develop sustainable antimicrobial packaging materials. However, further studies are needed to explore sensory attributes, long-term storage performance, and compatibility with different food matrices. Full article

(This article belongs to the Section Food Packaging and Preservation)

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17 pages, 1975 KB

Open AccessArticle

Enhancing Oxidative Stability and Nutritional Quality of Flaxseed Oil Using Apricot, Sesame, and Black Cumin Oil Blends

by Dino Muhović, Gorica Cvijanović, Marija Bajagić, Lato Pezo, Lazar Pejić and Biljana Rabrenović

Foods 2025, 14(11), 2000; https://doi.org/10.3390/foods14112000 - 5 Jun 2025

Viewed by 1352

Abstract

There is an unmet need for an affordable, high-quality, and non-thermally processed source of omega-3 fatty acids. Cold-pressed flaxseed oil comes closest to meeting these criteria. Flaxseed oil is also subject to rapid oxidative degradation. Sesame, black cumin, and apricot kernel oils are [...] Read more.

There is an unmet need for an affordable, high-quality, and non-thermally processed source of omega-3 fatty acids. Cold-pressed flaxseed oil comes closest to meeting these criteria. Flaxseed oil is also subject to rapid oxidative degradation. Sesame, black cumin, and apricot kernel oils are already used as functional foods and are more resistant to oxidative degradation. GC, HPLC, DPPH, the Folin−Ciocalteu method, and OXITEST were applied to the four cold-pressed oils and their binary blends with flaxseed oil. The fatty acid profile showed that the dominant fatty acid in flaxseed oil was linolenic acid with a content of 52.27 ± 0.17%, while oleic acid dominated in apricot kernel oil (69.45 ± 0.18%) and linoleic acid (58.80 ± 0.07%) in black cumin oil, while sesame oil was characterized by approximately equal proportions of oleic (42.21 ± 0.20%) and linoleic acids (43.37 ± 0.07%). The content of oleic acid showed a moderate, statistically significant correlation with the oxidative stability of oils and blends. The antioxidant capacity of flaxseed oil (25 ± 1.4 μmol TE/g) was most strongly influenced by the addition of black cumin oil (75 ± 3.5 μmol TE/g), so that the highest antioxidant capacity was achieved by the blend with an addition of 50% of this oil (57.5 ± 2.4 μmol TE/g). Oxidative stability tests show that apricot kernel oil stabilizes flaxseed oil the most and increases the oxidative stability of the blend by up to 60%. Full article

(This article belongs to the Special Issue Food with Extended Shelf Life Featuring Ingredients Derived from Fruits, Vegetables, and Wild Edible Plants: Nutritional, Functional, and Sensory Properties)

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14 pages, 1230 KB

Open AccessArticle

Assessing the Functional and Structural Properties of Peanut Meals Modified by Transglutaminase-Coupled Glycation

by Yan Liu, Tingwei Zhu, Fusheng Chen, Xingfeng Guo, Chenxian Yang, Yu Chen and Lifen Zhang

Foods 2025, 14(11), 1999; https://doi.org/10.3390/foods14111999 - 5 Jun 2025

Viewed by 456

Abstract

To increase the added value of peanut meal (PM, protein content of 46.17%) and expand its application in food processing, cold-pressed PM was modified via transglutaminase (TGase)-coupled glycation to enhance its functional properties. The effects of the modification conditions (i.e., PM concentration, PM/glucose [...] Read more.

To increase the added value of peanut meal (PM, protein content of 46.17%) and expand its application in food processing, cold-pressed PM was modified via transglutaminase (TGase)-coupled glycation to enhance its functional properties. The effects of the modification conditions (i.e., PM concentration, PM/glucose mass ratio, temperature, and time) on the functional properties of PM were investigated, and its structural properties were evaluated using water contact angle measurements, fluorescence spectroscopy, and Fourier-transform infrared spectroscopy. It was found that TGase-coupled glycation modification altered the secondary structure of PM and increased both the water contact angle and the surface hydrophobicity, thereby significantly affecting its functional properties. Additionally, superior emulsification, foaming, and oil-absorbing properties were achieved for the modified PM, which were named EPM, FPM, and OPM, respectively (specimens under different modification conditions). Notably, the emulsification activity of the EPM sample was enhanced by 69.8% (i.e., from 18.48 to 31.38 m²/g); the foaming capacity of the FPM specimen was increased by 84.00% (i.e., from 21.00 to 46.00%); and the oil-absorbing capacity of the OPM sample was enhanced by 359.57% (i.e., from 1.41 to 6.48 g/g protein). Full article

(This article belongs to the Section Food Biotechnology)

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13 pages, 4209 KB

Open AccessArticle

Multi-Omics Joint Analysis of Molecular Mechanisms of Compound Essential Oils Inhibiting Spoilage Yeast in Paocai

by Xinyi Wu, Zhiyan Zhu, Hao Tian, Li Liu, Xuerui Li, Jun Pan, Yifan Hu, Zhirui Niu, Hanmo Wang and Xiuwei Liu

Foods 2025, 14(11), 1998; https://doi.org/10.3390/foods14111998 - 5 Jun 2025

Viewed by 516

Abstract

Pichia manshurica is the main spoilage fungus that causes the deterioration of paocai. Our previous study found that the compound essential oils (CEOs) of lemon, lemongrass, and nutmeg had a good inhibitory effect; however, the antimicrobial mechanism was unknown. In order to elucidate [...] Read more.

Pichia manshurica is the main spoilage fungus that causes the deterioration of paocai. Our previous study found that the compound essential oils (CEOs) of lemon, lemongrass, and nutmeg had a good inhibitory effect; however, the antimicrobial mechanism was unknown. In order to elucidate the mechanism of action of the CEO in inhibiting P. manshurica, transcriptomics and metabolomics were used for joint analysis. The results showed that the minimum inhibitory concentration (MIC) of P. manshurica was 2 µL/mL, and the combined multi omics analyses indicated that the treatment of the CEO disrupted the ABC transporters, glycophospholipid metabolism, and nucleotide metabolism of P. manshurica, leading to the disruption of the integrity of P. manshurica cell wall and cell membrane, resulting in energy and metabolic dysfunction, and ultimately achieving the effect of inhibiting P. manshurica. The results of this study provided new insights into the mechanism of P. manshurica inhibition by CEOs, and provide a reference basis for the development of food-related bacteriostatic agents by CEOs. Full article

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15 pages, 972 KB

Open AccessArticle

A Comparative Analysis on the Biochemical Composition and Nutrition Evaluation of Crayfish (Procambarus clarkii) Cultivated in Saline-Alkali and Fresh Water

by Yanqing Huang, Pengcheng Gao, Duanduan Yu, Zhen Sun, Xu Yang, Qifang Lai and Hai Chi

Foods 2025, 14(11), 1997; https://doi.org/10.3390/foods14111997 - 5 Jun 2025

Cited by 1 | Viewed by 684

Abstract

To compare the quality and nutritional differences of crayfish under freshwater and saline-alkali water aquaculture conditions, this study systematically analyzed the biochemical composition, physical properties, and nutritional evaluation of crayfish (Procambarus clarkii) cultivated in saline-alkali water (PC-SW) and freshwater aquaculture (PC-FW), [...] Read more.

To compare the quality and nutritional differences of crayfish under freshwater and saline-alkali water aquaculture conditions, this study systematically analyzed the biochemical composition, physical properties, and nutritional evaluation of crayfish (Procambarus clarkii) cultivated in saline-alkali water (PC-SW) and freshwater aquaculture (PC-FW), respectively. The results showed that crayfish from PC-SW had higher crude protein, crude fat, water content, and ash content. At the same time, PC-SW had a higher meat yield (16.18 ± 0.74%) than PC-FW (p < 0.05), with no significant changes in the head weight ratio or hepatopancreas weight ratio, indicating superior crayfish quality. The trace element content of PC-SW differed significantly from that of PC-FW (p < 0.05), with the exception of Cu. To some extent, the amino acid and fatty acid compositions were similar. The no essential amino acids content of crayfish cultivated under freshwater and saline-alkali conditions was higher than the essential amino acids content. The total branched-chain amino acids (BCAAs) content was higher than the total aromatic amino acids (AACs) content in both groups; however, the BCAA to AAC ratio was similar, at approximately 2.14. The essential amino acid index results were 69.01 and 68.02, respectively. Finally, betaine and nucleotide concentrations increased and geosmin content was significantly reduced in PC-SW (3.13 ± 0.09 μg/kg) compared to PC-FW (4.32 ± 0.09 μg/kg) (p < 0.05), implying that PC-SW crayfish had a better flavor. Our findings revealed that cultivating crayfish under saline-alkali conditions can significantly improve the nutritional quality and flavor of muscle. Full article

(This article belongs to the Special Issue Emerging Processing and Detection Technologies for Meat and Meat Products)

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17 pages, 891 KB

Open AccessArticle

Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and Chemometrics

by Ge Jin, Chenyue Bi, Anqi Ji, Jieyi Hu, Yuanrong Zhang, Lumin Yang, Sunhao Wu, Zhaoyang Shen, Zhou Zhou, Xiao Li, Huaguang Qin, Dan Mu, Ruyan Hou and Yan Wu

Foods 2025, 14(11), 1996; https://doi.org/10.3390/foods14111996 - 5 Jun 2025

Cited by 1 | Viewed by 713

Abstract

The evaluation of region-specific aroma characteristics in green tea remains critical for quality control. This study systematically analyzed eight Tongcheng Xiaohua tea samples (standard and premium batches) originating from four distinct regions using sensory analysis, electronic nose (E-nose), headspace solid-phase microextraction coupled with [...] Read more.

The evaluation of region-specific aroma characteristics in green tea remains critical for quality control. This study systematically analyzed eight Tongcheng Xiaohua tea samples (standard and premium batches) originating from four distinct regions using sensory analysis, electronic nose (E-nose), headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), and chemometrics. The E-nose results demonstrated that the volatile characteristics of Tongcheng Xiaohua tea exhibit distinct geographical signatures, confirming the regional specificity of its aroma. HS-SPME-GC-MS identified 66 volatile metabolites across samples, with 18 key odorants (OAV > 1) including linalool, geraniol, (Z)-jasmone, and β-ionone driving aroma profiles. The partial least squares–discriminant analysis (PLS-DA) model, combined with variable importance in projection (VIP) scores and OAV, identified seven compounds that effectively differentiate the origins, among which α-pinene and β-cyclocitral emerged as novel markers imparting unique regional characteristics. Further comparative analysis between standard and premium grades revealed 2-methyl butanal, 3-methyl butanal, and dimethyl sulfide as main differential metabolites. Notably, the influence of geographical origin on metabolite profiles was found to be more significant than batch effects. These findings establish a robust analytical framework for origin traceability, quality standardization, and flavor optimization in tea production, providing valuable insights for the tea industry. Full article

(This article belongs to the Special Issue Flavor and Aroma Analysis as an Approach to Quality Control of Foods)

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15 pages, 2666 KB

Open AccessArticle

Limosilactobacillus fermentum MG4244 Protects Against Metabolic and Inflammatory Stress in Caenorhabditis elegans

by Yebin Kim, Opeyemi O. Deji-Oloruntoba, Yunji Choe, Jiyeon Lee, Jeongyong Park, Byoungkook Kim, Sooim Choi and Miran Jang

Foods 2025, 14(11), 1995; https://doi.org/10.3390/foods14111995 - 5 Jun 2025

Viewed by 696

Abstract

In this study, we investigated the effects of MG4244 on intestinal permeability, oxidative stress, and lipid accumulation in Caenorhabditis elegans with metabolic inflammation induced by Pseudomonas aeruginosa (PA) and a high-glucose diet (HGD). The worms infected with PA exhibited increased intestinal permeability and [...] Read more.

In this study, we investigated the effects of MG4244 on intestinal permeability, oxidative stress, and lipid accumulation in Caenorhabditis elegans with metabolic inflammation induced by Pseudomonas aeruginosa (PA) and a high-glucose diet (HGD). The worms infected with PA exhibited increased intestinal permeability and reactive oxygen species (ROS) production, which were improved upon MG4244 treatment. Also, MG4244 inhibited lipid and ROS accumulation induced by an HGD. In addition, MG4244-treated worms showed extended lifespans under various conditions. To elucidate the mechanism of the MG4244 effects, we conducted further investigation using mutant strains with knockdown of genes associated with the AMP-activated protein kinase (AMPK) and mitogen-activated protein kinase (MAPK) pathways. The results demonstrated that the MG4244 effect on lipid metabolism was primarily mediated through the AMPK signaling pathway. Furthermore, MG4244 enhanced pathogen resistance by MAPK signaling pathways, mitigating stress responses, and maintaining intestinal integrity. In further studies, combined treatment with PA and an HGD significantly increased intestinal permeability, lipid, and ROS levels, confirming their negative synergistic effects. However, MG4244 under PA and HGD co-treatment conditions effectively mitigated these health disruptions, suggesting a protective role of MG4244. This study provides an in vivo platform using C. elegans to evaluate probiotic efficacy related to the intestinal environment. Also, our results highlight the therapeutic potential of MG4244 in improving resilience to metabolic inflammation through gut-targeted mechanisms. Full article

(This article belongs to the Special Issue Fermented Foods: Microbiology, Technology, and Health Benefits)

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21 pages, 5202 KB

Open AccessArticle

Ultrasonic-Assisted Extraction of Polysaccharides from Brassica rapa L. and Its Effects on Gut Microbiota in Humanized Mice

by Mengying Zhang, Wei Wang, Wei Li, Zhipeng Wang, Kaiyue Bi, Yanbo Li, Yuhan Wu, Yu Zhao, Rui Yang and Qingping Du

Foods 2025, 14(11), 1994; https://doi.org/10.3390/foods14111994 - 5 Jun 2025

Viewed by 609

Abstract

This study optimized ultrasound-assisted extraction (UAE) for polysaccharide isolation from Brassica rapa L. using Box–Behnken design, achieving a maximum yield of 41.12% under conditions of 60 °C, 60 min, 175 W ultrasonic power, and 30 mL/g liquid–solid ratios. The crude polysaccharide (BRAP) was [...] Read more.

This study optimized ultrasound-assisted extraction (UAE) for polysaccharide isolation from Brassica rapa L. using Box–Behnken design, achieving a maximum yield of 41.12% under conditions of 60 °C, 60 min, 175 W ultrasonic power, and 30 mL/g liquid–solid ratios. The crude polysaccharide (BRAP) was purified via DEAE-52 cellulose and Sephadex G-100 chromatography, yielding BRAP1-1 with the highest recovery rate. Structural analyses (FT-IR, HPGPC, SEM, SEC-MALLS-RI) identified BRAP1-1 as a β-glycosidic pyranose polysaccharide (32.55 kDa) composed of fucose, rhamnose, arabinose, galactose, and galacturonic acid (molar ratio 0.81:4.30:3.61:1.69:89.59). In a humanized mouse model via fecal microbiota transplantation (FMT), BRAP1-1 significantly increased α-diversity indices (ACE, Chao1; p < 0.05) and altered β-diversity, with PCA explaining 73% variance (PC1: 60.70%, PC2: 13.53%). BRAP1-1 elevated beneficial genera (Lysinibacillus, Solibacillus, Bacteroides, etc.) while suppressing pathogens (Treponema, Flavobacterium, etc.). Six genera, including [Eubacterium]_coprostanoligenes_group and Bacteroidales (p < 0.05), correlated with acetic/propionic acid production. These findings demonstrate BRAP1-1’s potential to modulate gut microbiota composition and enhance intestinal homeostasis. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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1 pages, 144 KB

Open AccessCorrection

Correction: Silva et al. Hepatoprotective, Lipid-Lowering and Antioxidant Effects of Mangaba Powder (Hancornia speciosa) Administered to Rats Fed a High-Fat Diet. Foods 2024, 13, 3773

by Bernadete de Lourdes de Araújo Silva, Margarida Angélica da Silva Vasconcelos, Kamila Sabino Batista, Marcos dos Santos Lima, Fabiane Rabelo da Costa Batista, Hassler Clementino Cavalcante, Lydiane de Lima Tavares Toscano, Alexandre Sérgio Silva, Aline Barbosa D’Oliveira, Adriano Francisco Alves and Jailane de Souza Aquino

Foods 2025, 14(11), 1993; https://doi.org/10.3390/foods14111993 - 5 Jun 2025

Viewed by 329

Abstract

There was an error in the original publication [...] Full article

5 pages, 167 KB

Open AccessEditorial

Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement

by Ana Leahu, Marìa Soledad Prats Moya and Cristina Ghinea

Foods 2025, 14(11), 1992; https://doi.org/10.3390/foods14111992 - 5 Jun 2025

Viewed by 692

Abstract

Natural flavors and fragrances are an exciting area for both academic and industrial research as consumer preference for natural and sustainable products continues to grow [...] Full article

(This article belongs to the Topic Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement)

20 pages, 2030 KB

Open AccessArticle

Characterization of Coffee Waste-Based Biopolymer Composite Blends for Packaging Development

by Gonzalo Hernández-López, Laura Leticia Barrera-Necha, Silvia Bautista-Baños, Mónica Hernández-López, Odilia Pérez-Camacho, José Jesús Benítez-Jiménez, José Luis Acosta-Rodríguez and Zormy Nacary Correa-Pacheco

Foods 2025, 14(11), 1991; https://doi.org/10.3390/foods14111991 - 5 Jun 2025

Viewed by 1441

Abstract

In recent years, coffee waste by-products have been incorporated into polymer blends to reduce environmental pollution. In this study, coffee parchment (CP) was incorporated into biodegradable polylactic acid (PLA) and poly (butylene adipate-co-terephthalate) (PBAT) polymer blends to prepare ribbons through the extrusion process. [...] Read more.

In recent years, coffee waste by-products have been incorporated into polymer blends to reduce environmental pollution. In this study, coffee parchment (CP) was incorporated into biodegradable polylactic acid (PLA) and poly (butylene adipate-co-terephthalate) (PBAT) polymer blends to prepare ribbons through the extrusion process. Extracted green coffee bean oil (CO) was used as a plasticizer, and CP was used as a filler with and without functionalization. A solution of chitosan nanoparticles (ChNp) as a coating was applied to the ribbons. For the raw material, proximal analysis of the CP showed cellulose and lignin contents of 53.09 ± 3.42% and 23.60 ± 1.74%, respectively. The morphology of the blends was observed via scanning electron microscopy (SEM). Thermogravimetric analysis (TGA) showed an increase in the ribbons’ thermal stability with the functionalization. The results of differential scanning calorimetry (DSC) revealed better miscibility for the functionalized samples. The mechanical properties showed that with CP incorporation into the blends and with the ChNp coating, the Young’s modulus and the tensile strength decreased with no significant changes in the elongation at break. This work highlights the potential of reusing different by-products from the coffee industry, such as coffee oil from green beans and coffee parchment as a filler, and incorporating them into PLA PBAT biodegradable polymer blend ribbons with a nanostructured antimicrobial coating based on chitosan for future applications in food packaging. Full article

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18 pages, 1085 KB

Open AccessArticle

Characterization of Semolina and Pasta Obtained from Hard Hexaploid Wheat (Triticum aestivum L.) Developed Through Selection Assisted by Molecular Markers

by María B. Vignola, Mariela C. Bustos, Leonardo Vanzetti, Alfonsina E. Andreatta and Gabriela T. Pérez

Foods 2025, 14(11), 1990; https://doi.org/10.3390/foods14111990 - 5 Jun 2025

Viewed by 653

Abstract

This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits, such as increased gluten strength, protein [...] Read more.

This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits, such as increased gluten strength, protein content, and yellow coloration, the objective was to assess their performance relative to traditional durum wheat. Results indicate that some hard hexaploid lines demonstrate competitive properties compared to durum wheat genotypes, including protein content exceeding 11.5%, gluten index above 90%, and line SD 55 presented acceptable cooking performance with minimal cooking loss. Although some textural properties like hardness and chewiness were slightly lower than durum pasta, the line SD 34 exhibited characteristics most similar to durum wheat pasta. This study supports MAS-developed bread wheat as a feasible and cost-effective alternative for high-quality pasta production, particularly in regions where durum wheat is less accessible. Full article

(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products: 2nd Edition)

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18 pages, 2969 KB

Open AccessArticle

Efficient and Non-Invasive Grading of Chinese Mitten Crab Based on Fatness Estimated by Combing Machine Vision and Deep Learning

by Jiangtao Li, Hongbao Ye, Chengquan Zhou, Xiaolian Yang, Zhuo Li, Qiquan Wei, Chen Li and Dawei Sun

Foods 2025, 14(11), 1989; https://doi.org/10.3390/foods14111989 - 5 Jun 2025

Viewed by 626

Abstract

The Chinese mitten crab (Eriocheir sinensis) is a high-value seafood. Efficient quality-grading methods are needed to meet rapid increases in demand. The current grading system for crabs primarily relies on manual observations and weights; it is thus inefficient, requires large amounts [...] Read more.

The Chinese mitten crab (Eriocheir sinensis) is a high-value seafood. Efficient quality-grading methods are needed to meet rapid increases in demand. The current grading system for crabs primarily relies on manual observations and weights; it is thus inefficient, requires large amounts of labor, is costly, and no longer meets the requirements for the market. Here, we employed computer vision techniques combined with deep learning modeling to efficiently quantify key physiological traits, such as sex identification, carapace dimensions (length and width), and fatness assessment for quality classification. To this end, a YOLOv5-seg integrated with an SE attention model was developed using 2282 RGB images and manual measurements of the physiological traits of 300 crabs. The RGB dataset was further augmented by rotating and resizing. The results revealed that the accuracy of sex recognition was 100%, and the mAP for carapace segmentation was 0.995, which was superior to YOLOv8-seg and other variants. In addition, we proposed an improved conditional factor K to evaluate the fatness of crabs and classify their quality based on fatness. The consistency between the grading method proposed in this article and manual grading was 100%. This study could aid in developing precise and non-destructive grading systems for the aquaculture and food industries. Full article

(This article belongs to the Section Food Analytical Methods)

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21 pages, 9234 KB

Open AccessArticle

Effects of Aqueous Extracts from Wheat Bran Layers on the Functional Properties of Wheat Starch and Gluten

by Bingbing Wu, Chunlei Yu, Zhongwei Chen and Bin Xu

Foods 2025, 14(11), 1988; https://doi.org/10.3390/foods14111988 - 4 Jun 2025

Viewed by 656

Abstract

Wheat bran (WB) is rich in bioactive compounds, but its incorporation into food products often negatively affects dough properties. The soluble components in WB, including polysaccharides, minerals, and proteins, exhibit significant variations across different bran layers and may dissolve and interact with flour [...] Read more.

Wheat bran (WB) is rich in bioactive compounds, but its incorporation into food products often negatively affects dough properties. The soluble components in WB, including polysaccharides, minerals, and proteins, exhibit significant variations across different bran layers and may dissolve and interact with flour components during food processing, affecting dough properties. This study aims to investigate the influence of aqueous extracts from different WB layers (aleurone layer, AL; non-aleurone layer, NAL) and their components on the functional properties of wheat starch and gluten. The results indicate that the AL-rich fraction yielded a higher extract content (30.6%) compared to the NAL-rich fraction (15.1%), attributable to the higher cellular content in the AL. Both the extracts and residues from AL and NAL significantly lowered the denaturation temperature of wheat gluten. The aqueous extracts reduced the storage (G′) and loss (G″) moduli of wheat gluten, primarily attributed to the effect of polysaccharide components, whereas the protein and ash fractions elevated the G′ and G″ at suitable dosages. The extracts elevated the gelatinization temperature of starch, but reduced enthalpy (ΔH). Moreover, the pasting viscosity of starch with WB extract decreased due to the combined effects of protein and ash fractions. These findings provide insights into the roles of water extracts from different WB layers and their components in modulating wheat-based product quality. This study also offers a theoretical basis for optimizing WB utilization in foods, thus providing a theoretical foundation for promoting whole-wheat foods or foods containing WB. Full article

(This article belongs to the Special Issue Cereal Bran: Novel Processing Techniques, Nutritional Composition and Health Benefits)

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20 pages, 2474 KB

Open AccessArticle

Fruit Freshness Classification and Detection Based on the ResNet-101 Network and Non-Local Attention Mechanism

by Yuan Shu, Jipeng Zhang, Yihan Wang and Yangyang Wei

Foods 2025, 14(11), 1987; https://doi.org/10.3390/foods14111987 - 4 Jun 2025

Viewed by 1323

Abstract

Fruit freshness monitoring represents one of the key research foci in the quality control of fruits and vegetables. Traditional manual inspection methods are characterized by subjectivity and inefficiency, which renders them unsuitable for large-scale and real-time detection demands. Automated detection methods based on [...] Read more.

Fruit freshness monitoring represents one of the key research foci in the quality control of fruits and vegetables. Traditional manual inspection methods are characterized by subjectivity and inefficiency, which renders them unsuitable for large-scale and real-time detection demands. Automated detection methods based on deep learning have increasingly attracted attention. In this study, a fruit freshness classification method based on the ResNet-101 network and a Non-local Attention mechanism is proposed. By embedding a Non-local Attention module into ResNet-101, subtle surface feature variations of the fruit are captured, thereby enhancing the model’s capacity to identify rotten areas and detect variations in color under complex backgrounds. Experimental results show that the improved model achieves a precision of 94.7%, a recall of 94.24%, and an F1-score of 94.24%, outperforming conventional ResNet-101, ResNet-50, and VGG-16 models. In particular, under complex environmental conditions, the model demonstrates significantly improved robustness in image processing. The combination of the Non-local Attention mechanism with the ResNet-101 model can substantially enhance the accuracy and stability of fruit freshness detection, which is applicable to real-time monitoring tasks in intelligent agriculture and smart logistics. Full article

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

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16 pages, 887 KB

Open AccessArticle

Study of Toxic Metals and Microelements in Honey as a Tool to Support Beekeeping Production and Consumer Safety

by Clara Naccari, Vincenzo Ferrantelli, Gaetano Cammilleri, Giuseppe Barbaccia, Pietro Riolo, Maria Carmela Ferrante, Antonio Procopio and Ernesto Palma

Foods 2025, 14(11), 1986; https://doi.org/10.3390/foods14111986 - 4 Jun 2025

Cited by 1 | Viewed by 759

Abstract

Background: Honey is a beekeeping product with high nutritional value, considered a bio-indicator of environmental pollution. The aim of this study was to determine the mineral content in honey by analyzing toxic metals in accordance with EU regulations and evaluating the intake of [...] Read more.

Background: Honey is a beekeeping product with high nutritional value, considered a bio-indicator of environmental pollution. The aim of this study was to determine the mineral content in honey by analyzing toxic metals in accordance with EU regulations and evaluating the intake of microelements through honey consumption. Methods: Honey samples of different floral origins were subjected to ICP-MS analysis for the determination of toxic metals and metalloids (Cd, Pb, As) as well as microelements (Cu, Zn, Se, Fe, Mn, Co, and Al). The data were considered significant for p-values < 0.05. Results: All analyzed minerals were detected above the limit of detection (LOD) in every sample. Among toxic metals, lead (Pb) levels exceeded the maximum residue limit (MRL) of 0.1 mg/kg, as established by EU Regulation 2023/915, in most samples. However, these levels corresponded to a small percentage of the Provisional Tolerable Weekly and Daily Intake. The concentrations of microelements significantly contributed to the Recommended Daily Allowance (RDA). Conclusions: This study documents the presence of toxic metals in the analyzed honey, with lead (Pb) levels exceeding the MRL. The microelement content provides adequate nutritional intake through honey consumption. Therefore, studying the mineral profile can be used to monitor environmental pollution in the areas where the apiaries are located and to assess the safety of honey. Full article

(This article belongs to the Special Issue Heavy Metals Contamination in Food and Associated Human Health Risk)

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15 pages, 3974 KB

Open AccessArticle

Enhanced Quality in Bean Products Through Mixed Fermentation: A Comparative Analysis of Physicochemical, Structural, and Functional Properties of Soybean Products

by Yalin Li, Wenwen Zhang, Yongqi Chen, Liu Liu, Xiaoxia Wu, Ying Luo and Yuhuan Zhang

Foods 2025, 14(11), 1985; https://doi.org/10.3390/foods14111985 - 4 Jun 2025

Viewed by 628

Abstract

This study investigated the quality evolution of soybean products (soymilk, tofu, dried bean curd) through mixed-strain fermentation with Lacticaseibacillus rhamnosus CICC 6151 and Saccharomyces cerevisiae AS2.400 under optimized conditions (7% inoculum, pH of 5.2, 85 °C/50 min thermal treatment). Physicochemical, structural, and microbial [...] Read more.

This study investigated the quality evolution of soybean products (soymilk, tofu, dried bean curd) through mixed-strain fermentation with Lacticaseibacillus rhamnosus CICC 6151 and Saccharomyces cerevisiae AS2.400 under optimized conditions (7% inoculum, pH of 5.2, 85 °C/50 min thermal treatment). Physicochemical, structural, and microbial dynamics were systematically analyzed. Key results demonstrated that probiotic tofu exhibited superior water-holding capacity (82% WHC vs. 65% in traditional variants) and enhanced protein retention (Δ + 2.4% during storage), linked to microbial-mediated structural stabilization. Mixed fermentation induced substrate competition (S. cerevisiae biomass: OD₅₆₀ of 1.2 at 10 h vs. L. rhamnosus OD₆₀₀ of 1.0 at 25 h; ANOVA p < 0.001), driving pH-dependent protein network formation (isoelectric precipitation at pH of 4.8 ± 0.1) and volatile profile divergence (PCA explained 82.2–89.1% of variance). Probiotic variants maintained chromatic stability (ΔE < 15 vs. traditional ΔE > 23) and textural integrity (23% lower deformation under compression), correlated with secondary structure preservation (β-sheet increased by 10% in FTIR analysis). These findings establish synergistic microbial–metabolic regulation as a strategy for developing functional bean products with enhanced nutritional and sensory properties. Full article

(This article belongs to the Special Issue Functional Ingredients from Food Waste and By-Products: Processing Technologies, Functional Characteristics and Value-Added Applications: 2nd Edition)

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4 pages, 159 KB

Open AccessEditorial

Insights on the Health Benefits and Functional Potential of Food Bioactive Compounds

by Diego Morales

Foods 2025, 14(11), 1984; https://doi.org/10.3390/foods14111984 - 4 Jun 2025

Cited by 2 | Viewed by 615

Abstract

In recent decades, the global scientific community has shown a growing interest in the field of functional foods and bioactive compounds, spurred by a confluence of public health challenges and emerging nutritional strategies. [...] Full article

(This article belongs to the Special Issue Insights on the Health Benefits and Functional Potential of Food Bioactive Compounds)

4 pages, 133 KB

Open AccessEditorial

Global Food Security and Sustainability

by Theodoros Varzakas and Costas Stathopoulos

Foods 2025, 14(11), 1983; https://doi.org/10.3390/foods14111983 - 4 Jun 2025

Viewed by 389

Abstract

This Editorial introduces the Special Issue “Editorial Board Members’ Collection Series: “Global Food Security and Sustainability””, and highlights key topics on this subject [...] Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series: “Global Food Security and Sustainability”)

17 pages, 2710 KB

Open AccessArticle

Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages

by Xuemei Cai, Yi Zeng, Kaixian Zhu, Yiqin Peng, Pei Xv, Ping Dong, Mingfeng Qiao and Wenjiao Fan

Foods 2025, 14(11), 1982; https://doi.org/10.3390/foods14111982 - 4 Jun 2025

Viewed by 608

Abstract

With the increasing popularity of traditional Chinese sausages both domestically and internationally, the flavor characteristics of sausages have become an important topic in food science research. However, comparative studies on the flavor differences between different types of traditional Chinese sausages are still limited. [...] Read more.

With the increasing popularity of traditional Chinese sausages both domestically and internationally, the flavor characteristics of sausages have become an important topic in food science research. However, comparative studies on the flavor differences between different types of traditional Chinese sausages are still limited. This study aimed to systematically compare the flavor profiles of three representative types of traditional Chinese sausages (Cantonese, Five-Spice, and Mala sausages), with 20 samples randomly selected from one batch of 100 sausages per type produced in December 2024, using a combination of headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), amino acid analysis, electronic sensory analysis, and sensory evaluation techniques. Sensory evaluation revealed that Mala sausage exhibited a strong and numbing flavor. Cantonese sausage was characterized by sweet and alcoholic notes, while Five-Spice sausage displayed a more subtle and gentle flavor profile. A total of 39 volatile compounds were identified, with 2-methyl-1-butanol, 2-butanone, and butanal being the most abundant across all samples. Orthogonal partial least squares discriminant analysis (OPLS-DA) further pinpointed (+)-limonene, (Z)-ocimene, α-terpinene, β-myrcene, β-pinene, γ-terpinene, 2-pentanol, 2-octanone, and 1-hexanal as the key differential compounds responsible for the distinct flavor characteristics of each sausage type. Additionally, the free amino acid content in Mala sausage was significantly higher than that in the others, with glutamic acid and proline playing pivotal roles in shaping the taste profiles. These findings provide valuable theoretical and technical insights for the identification and control of flavor in sausage production, offering a scientific basis for guiding consumer preferences in sausages’ selection. Full article

(This article belongs to the Special Issue Novel Insights into Food Flavor Chemistry and Analysis)

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15 pages, 3829 KB

Open AccessArticle

A Chitosan-Binding Protein Mediated the Affinity Immobilization of Enzymes on Various Polysaccharide Microspheres

by Dexin Zhao, Shiguo Peng, Feifei Chen, Alei Zhang and Kequan Chen

Foods 2025, 14(11), 1981; https://doi.org/10.3390/foods14111981 - 4 Jun 2025

Viewed by 680

Abstract

In this study, we developed an innovative method for one-step enzyme purification and immobilization utilizing polysaccharide-based microspheres through a chitosan-binding module that mediated affinity adsorption. The chitosan-binding domain derived from Paenibacillus sp. IK-5 was genetically fused with multiple target enzymes (lysine decarboxylase, glutamate [...] Read more.

In this study, we developed an innovative method for one-step enzyme purification and immobilization utilizing polysaccharide-based microspheres through a chitosan-binding module that mediated affinity adsorption. The chitosan-binding domain derived from Paenibacillus sp. IK-5 was genetically fused with multiple target enzymes (lysine decarboxylase, glutamate oxidase, and formate dehydrogenase), all of which were successfully expressed in soluble forms. Three distinct polysaccharide microspheres with optimized surface characteristics were engineered to facilitate the concurrent purification and immobilization of these fusion enzymes. Comprehensive characterization using organic elemental analysis, fluorescence microscopy, and thermogravimetric analysis confirmed the efficient immobilization of fusion enzymes. Remarkably, the immobilized enzymes demonstrated exceptional operational stability, maintaining over 80% of their initial catalytic activity after ten consecutive reuse cycles. This study establishes a robust and versatile platform for enzyme immobilization, providing significant advantages in biocatalyst engineering applications. Full article

(This article belongs to the Special Issue Recent Research on Chitin, Chitosan, and Chitinase in Food Field)

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15 pages, 1288 KB

Open AccessArticle

Derivation of the Microbial Inactivation Rate Equation from an Algebraic Primary Survival Model Under Constant Conditions

by Si Zhu, Bing Li and Guibing Chen

Foods 2025, 14(11), 1980; https://doi.org/10.3390/foods14111980 - 3 Jun 2025

Viewed by 758

Abstract

A food pasteurization or sterilization process was treated as a system comprising a target microorganism, a food medium, and applied lethal agents (both thermal and nonthermal). So, the state of such a system was defined by the target microorganism’s concentration, the food medium [...] Read more.

A food pasteurization or sterilization process was treated as a system comprising a target microorganism, a food medium, and applied lethal agents (both thermal and nonthermal). So, the state of such a system was defined by the target microorganism’s concentration, the food medium parameters (food composition, pH, and water activity), and the magnitudes of temperature and nonthermal lethal agents. Further, a path was defined as a series of profiles that describe the changes in state factors over time when a food process system changes from its initial state to any momentary state. Using the Weibull model as an example, results showed that, if the microbial inactivation rate depends on path, then there exists an infinite number of rate equations that can result in the same algebraic primary model under constant conditions but, theoretically, only one of them is true. Considering the infinite possibilities, there is no way to find the most suitable or true rate equation. However, the inactivation rate equation can be uniquely derived from the algebraic primary model if the inactivation rate does not depend on path, which was demonstrated to be true by most microbial survival data reported in previous studies. Full article

(This article belongs to the Special Issue Predictive Microbiology: New Trends of Food Safety and Quality in Food Processing Systems)

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16 pages, 1666 KB

Open AccessArticle

Effective Identification of Variety and Origin of Chenpi Using Hyperspectral Imaging Assisted with Chemometric Models

by Hangxiu Liu, Youyou Wang, Yiheng Wang, Jingyi Wang, Hanqing Hu, Xinyi Zhong, Qingjun Yuan and Jian Yang

Foods 2025, 14(11), 1979; https://doi.org/10.3390/foods14111979 - 3 Jun 2025

Viewed by 574

Abstract

Geographical origins and varietal characteristics can significantly affect the quality of Citri Reticulatae Pericarpium (Chenpi), making rapid and accurate identification essential for consumer protection. To overcome the inefficiency and high cost of conventional detection methods, this study proposed a nondestructive approach that integrates [...] Read more.

Geographical origins and varietal characteristics can significantly affect the quality of Citri Reticulatae Pericarpium (Chenpi), making rapid and accurate identification essential for consumer protection. To overcome the inefficiency and high cost of conventional detection methods, this study proposed a nondestructive approach that integrates hyperspectral imaging (HSI) with deep learning to classify Chenpi varieties and their geographical origins. Hyperspectral data were collected from 15 Chenpi varieties (citrus peel) across 13 major production regions in China using three dataset configurations: exocarp-facing-upward (Z), endocarp-facing-upward (F), and a fused dataset combining random orientations (ZF). Convolutional neural networks (CNNs) were developed and compared with conventional machine learning models, including partial least-squares discriminant analysis (PLS-DA), support vector machines (SVMs), and a multilayer perceptron (MLP). The CNN model achieved 96.39% accuracy for varietal classification with the ZF dataset, while the Z-PLSDA model optimized with second derivative (D2) preprocessing and competitive adaptive reweighted sampling (CARS) feature selection attained 91.67% accuracy in geographical origin discrimination. Feature wavelength selection strategies, such as CARS, simplified the model complexity while maintaining a classification performance comparable to that of the full-spectrum models. These findings demonstrated that HSI combined with deep learning could provide a rapid, nondestructive, and cost-effective solution for Chenpi quality assessment and origin traceability. Full article

(This article belongs to the Section Food Analytical Methods)

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15 pages, 1619 KB

Open AccessArticle

Characterization of Aroma, Sensory Properties, and Consumer Acceptability of Honey from Capparis spinosa L.

by Gianluca Tripodi, Maria Merlino, Marco Torre, Concetta Condurso, Antonella Verzera and Fabrizio Cincotta

Foods 2025, 14(11), 1978; https://doi.org/10.3390/foods14111978 - 3 Jun 2025

Cited by 1 | Viewed by 703

Abstract

The increasing scarcity of traditional nectar sources due to climate change has led beekeepers to explore alternative floral sources. This study investigates the volatile profile, sensory characteristics, and consumer acceptability of monofloral honey derived from Capparis spinosa L., a drought-resistant Mediterranean plant. Honey [...] Read more.

The increasing scarcity of traditional nectar sources due to climate change has led beekeepers to explore alternative floral sources. This study investigates the volatile profile, sensory characteristics, and consumer acceptability of monofloral honey derived from Capparis spinosa L., a drought-resistant Mediterranean plant. Honey samples produced by Apis mellifera ssp. sicula on Aeolian Islands (Sicily, Italy) were analyzed. Volatile organic compounds (VOCs) were extracted using headspace solid–phase microextraction (HS-SPME) and identified by gas chromatography–mass spectrometry (GC–MS), revealing 59 compounds, with dimethyl sulfide being the predominant one. Sensory evaluation using quantitative descriptive analysis (QDA) and Time Intensity (TI) analysis identified distinctive descriptors such as sweet-caramel, cabbage/cauliflower, and pungent notes. Statistical analyses confirmed correlations between specific VOCs and sensory perceptions. A consumer acceptability test involving 80 participants showed lower preference scores for caper honey in terms of aroma and overall acceptability compared to commercial multifloral honey, with differences observed across age groups. The unique aromatic profile and consumer feedback suggest that caper honey has strong potential as a niche, high-quality product, particularly within the context of climate-resilient beekeeping, offering valuable opportunities for innovation and diversification in sustainable apiculture. Full article

(This article belongs to the Special Issue Novel Insights into Food Flavor Chemistry and Analysis)

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21 pages, 3798 KB

Open AccessArticle

Nondestructive Detection of Rice Milling Quality Using Hyperspectral Imaging with Machine and Deep Learning Regression

by Zhongjie Tang, Shanlin Ma, Hengnian Qi, Xincheng Zhang and Chu Zhang

Foods 2025, 14(11), 1977; https://doi.org/10.3390/foods14111977 - 3 Jun 2025

Viewed by 647

Abstract

The brown rice rate (BRR), milled rice rate (MRR), and head rice rate (HRR) are important indicators of rice milling quality. The simultaneous detection of these three metrics holds significant economic value for rice milling quality assessments. In this study, hyperspectral imaging was [...] Read more.

The brown rice rate (BRR), milled rice rate (MRR), and head rice rate (HRR) are important indicators of rice milling quality. The simultaneous detection of these three metrics holds significant economic value for rice milling quality assessments. In this study, hyperspectral imaging was employed to estimate the rice milling quality attributes of two rice varieties (Xiushui121 and Zhehujing26). Partial Least Squares Regression (PLSR), Support Vector Regression (SVR), Convolutional Neural Networks (CNNs), and Backpropagation Neural Networks (BPNNs) were used to establish both single-task and multi-task models for the prediction of milling quality attributes. Most multi-task models demonstrated a higher prediction accuracy compared with their corresponding single-task models. Among single-task models, BPNNs outperformed the others in predicting BRR and HRR, with correlation coefficients (r) up to 0.9. SVR excelled in forecasting the MRR. In multi-task learning, BPNNs exhibited relatively better performance, with r values exceeding 0.81 for all three indicators. SHapley Additive exPlanations (SHAP) analysis was used to explore the relationship between wavelength and rice milling quality attributes. This study confirmed that this nondestructive detection method for rice milling quality using hyperspectral imaging combined with machine learning and deep learning algorithms could effectively assess rice milling quality, thus contributing to breeding and growth management in the industry. Full article

(This article belongs to the Special Issue The Non-destructive Testing, In Situ Analysis, and Automated Sorting of Food/Agricultural Product Quality)

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23 pages, 3420 KB

Open AccessArticle

Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate

by Teguh Santoso, Yusur Al-Shaikhli, Thao M. Ho, Mishenki Rajapakse and Thao T. Le

Foods 2025, 14(11), 1976; https://doi.org/10.3390/foods14111976 - 3 Jun 2025

Cited by 1 | Viewed by 844

Abstract

The growing demand for plant-based protein alternatives has driven interest in protein modifications to enhance their functional properties in food applications. Enzymatic cross-linking using laccases derived from Rhus vernicifera (LR) and transglutaminase (TG) offers a promising strategy to enhance protein solubility, emulsifying properties, [...] Read more.

The growing demand for plant-based protein alternatives has driven interest in protein modifications to enhance their functional properties in food applications. Enzymatic cross-linking using laccases derived from Rhus vernicifera (LR) and transglutaminase (TG) offers a promising strategy to enhance protein solubility, emulsifying properties, and foaming properties of food proteins. This study varied the enzymatic reaction conditions, including enzyme concentration, pH, temperature, incubation time, and ferulic acid addition, for the most effective cross-linking between proteins in lupin flour (LF) and soy protein isolate (SPI), resulting in changes in physicochemical and functional properties of the cross-linked proteins. LR-induced cross-linking in lupin and soy proteins was most favourable at 142.5 U/100 mg protein, pH 6, and 20 °C, where ferulic acid enhanced cross-linking efficiency with prolonged incubation (20 h). TG-induced cross-linking in lupin and soy proteins was most favourable at 1.25 U/100 mg protein, pH 6 and 30 °C, where high-molecular-weight aggregates were observed. Cross-linking modified protein surface characteristics, increasing ζ-potential and particle size due to protein aggregation, while ferulic acid further enhanced polymerisation. Morphological analysis revealed a porous powder structure across all samples with increased porosity in cross-linked samples as evidenced by the predominance of small fragments within the particles. Prolonged incubation led to partial disaggregation in LR-treated samples unless they were stabilised by ferulic acid. Under mild conditions (1 h, pH 6, 20 °C), LR and ferulic acid-added samples showed minor and significant improvements in protein solubility and foaming stability, respectively. Additionally, a significant increase in foaming ability was observed in ferulic acid-added LR samples after prolonged incubation (20 h), compared to the corresponding control. In contrast, prolonged incubation (20 h) or TG treatment had a lower foaming stability compared to the mild LR treatment. Emulsifying ability and emulsion stability showed limited variation across treatments. These findings suggest that cross-linking conditions influence specific functional properties, highlighting the need for further optimisation to achieve desired protein functionality in food applications. Full article

(This article belongs to the Special Issue Innovative Food Proteins and Polyphenols: Mechanisms, Functional Properties, and Sustainable Processing)

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14 pages, 1696 KB

Open AccessArticle

Development of Multiplex qPCR Method for Accurate Detection of Enzyme-Producing Psychrotrophic Bacteria

by Kidane Yalew, Shuwen Zhang, Solomon Gebreyowhans, Ning Xie, Yunna Wang, Jiaping Lv, Xu Li and Xiaoyang Pang

Foods 2025, 14(11), 1975; https://doi.org/10.3390/foods14111975 - 3 Jun 2025

Viewed by 730

Abstract

Microbial detection in milk is crucial for food safety and quality, as beneficial and harmful microorganisms can affect consumer health and dairy product integrity. Identifying and quantifying these microorganisms helps prevent contamination and spoilage. The study employs advanced molecular techniques to detect and [...] Read more.

Microbial detection in milk is crucial for food safety and quality, as beneficial and harmful microorganisms can affect consumer health and dairy product integrity. Identifying and quantifying these microorganisms helps prevent contamination and spoilage. The study employs advanced molecular techniques to detect and quantify the genomic DNA for the target hydrolytic enzyme coding genes lipA and aprX based on the multi-align sequence conserved region, specific primer pair, and hydrolysis probes designed using the singleplex qPCR and multiplex qPCR. Cultured isolates and artificially contaminated sterilized ultra-high-temperature (UHT) milk were analyzed for their specificity, cross-reactivity, and sensitivity. The finding indicated that strains with lipA and aprX genes were amplified while the other strains were not amplified. This indicated that the designed primer pairs/probes were very specific to the target gene of interest. The specificity of each design primer pair was checked using SYBR Green qPCR using 16 different isolate strains from the milk sample. The quantification specificity of each strain target gene was deemed to be with a mean Ct value for positive pseudomonas strain > 16.98 ± 1.76 (p < 0.0001), non-pseudomonas positive strain ≥ 27.47 ± 1.25 (p < 0.0001), no Ct for the negative control and molecular grade water. The sensitivity limit of detection (LOD) analyzed based on culture broth and milk sample was >10⁵ and >10⁴ in PCR amplification while it was >10⁴ and >10³ in real-time qPCR, respectively. At the same time, the correlation regression coefficient of the standard curve based on the pure culture cell DNA as the DNA concentration serially diluted (20 ng/µL to 0.0002 ng/µL) was obtained in multiplex without interference and cross-reactivity, yielding R² ≥ 0.9908 slope (−3.2591) and intercepting with a value of 37, where the efficiency reached the level of 95–102% sensitivity reached up to 0.0002 ng/µL concentration of DNA, and sensitivity of microbial load was up to 1.2 × 10² CFU/mL. Therefore, multiplex TaqMan qPCR simultaneous amplification was considered the best method developed for the detection of the lipA and aprX genes in a single tube. This will result in developing future simultaneous (three- to four-gene) detection of spoilage psychrotrophic bacteria in raw milk. Full article

(This article belongs to the Special Issue Explore Milk and Dairy Products: Sensory, Physicochemical Characteristics, and Processing Technologies)

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