Foods

15 pages, 4959 KB

Open AccessArticle

The Metabolic Network of Chilled Yak Meat During Storage Was Constructed Based on Metabolomics Technology

by Xingdong Wang, Shaoke Guo, Lin Xiong, Xiaoyun Wu, Pengjia Bao, Yandong Kang, Mengli Cao, Ziqiang Ding, Liyan Hu, Chunnian Liang, Jie Pei and Xian Guo

Foods 2025, 14(18), 3173; https://doi.org/10.3390/foods14183173 - 11 Sep 2025

Abstract

Chilled yak meat is becoming more and more popular with the improvement in living standards, and the flavor of chilled meat is closely related to storage time. The effect of storage time on the flavor of chilled yak meat was explored in this [...] Read more.

Chilled yak meat is becoming more and more popular with the improvement in living standards, and the flavor of chilled meat is closely related to storage time. The effect of storage time on the flavor of chilled yak meat was explored in this study. We used GC-MS, HS-GC-IMS, and LC-MS/MS to detect changes in the metabolites in yak meat during storage at 4 °C and constructed storage time-dependent metabolite fingerprints of the yak meat. The results showed that low-temperature storage promoted the degradation of proteins and lipids, nucleotide release, and the production of the volatile compounds heptanal, octanal, n-nonanal, benzaldehyde, 2,3-pentanedione, 3-hydroxy-2-butanone, and 2-butanone. With an increase in the chilled storage time of yak meat, the total volatile basic nitrogen and total viable count of the meat were significantly increased. The short-term storage time of yak meat at 4 °C should not exceed 5 days. Full article

(This article belongs to the Section Meat)

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17 pages, 2529 KB

Open AccessArticle

Effects of Pretreatment Methods on Volatile Compounds in Fermented Cabernet Sauvignon Musalais by Gas Chromatography–Ion Mobility Spectrometry (GC-IMS)

by Jianlin Zhang, Buhailiqiemu Abudureheman, Minqiang Guo, Lin Chen, Qian Li, Zhuanzhuan Lv, Tiantian Long, Shuai Zhu, Haibo Pan and Xingqian Ye

Foods 2025, 14(18), 3172; https://doi.org/10.3390/foods14183172 - 11 Sep 2025

Abstract

This study investigated the correlation between flavor compounds and basic physicochemical properties of ordinary wine and Musalais wine with different pretreatment processes derived from Cabernet Sauvignon grapes. Key findings revealed significant differences in volatile compositions between Cabernet Sauvignon Musalais and the control group [...] Read more.

This study investigated the correlation between flavor compounds and basic physicochemical properties of ordinary wine and Musalais wine with different pretreatment processes derived from Cabernet Sauvignon grapes. Key findings revealed significant differences in volatile compositions between Cabernet Sauvignon Musalais and the control group (ordinary wine, conventional Cabernet Sauvignon wine). Musalais samples exhibited certain commonalities in volatile profiles across different fermentation temperatures, and significant distinctions were also observed. Gas chromatography–ion mobility spectrometry (GC-IMS) identified 32 volatile compounds, with esters being the predominant contributors. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) based on the peak volumes of the 32 variables demonstrated that the first two principal components accounted for 72.2% of the cumulative variance, enabling effective differentiation of wine samples from the ordinary wine and Musalais of different treatment groups. PLS-DA further screened 13 characteristic biomarkers from the 32 volatile compounds through variable importance in projection (VIP) scoring. A correlation analysis was conducted on the basic indicators and volatile components of ordinary wine and three Musalais wines under different treatments, revealing differences both among the basic indicators (such as residual sugar, total phenolics, total acidity, total flavonoids, pH, and ethanol content) and between these indicators and volatile components. This methodology provides novel insights into crafting Cabernet Sauvignon Musalais with a unique flavor profile, advancing the optimization of fermentation strategies for traditional Chinese fruit wines. Full article

(This article belongs to the Section Food Analytical Methods)

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26 pages, 1571 KB

Open AccessArticle

AI Control for Pasteurized Soft-Boiled Eggs

by Primož Podržaj, Dominik Kozjek, Gašper Škulj, Tomaž Požrl and Marjan Jenko

Foods 2025, 14(18), 3171; https://doi.org/10.3390/foods14183171 - 11 Sep 2025

Abstract

This paper presents a novel approach to thermal process control in the food industry, specifically targeting the pasteurization and cooking of soft-boiled eggs. The unique challenge of this process lies in the precise temperature control required, as pasteurization and cooking must occur within [...] Read more.

This paper presents a novel approach to thermal process control in the food industry, specifically targeting the pasteurization and cooking of soft-boiled eggs. The unique challenge of this process lies in the precise temperature control required, as pasteurization and cooking must occur within a narrow temperature range. Traditional control methods, such as fuzzy logic controllers, have proven insufficient due to their limitations in handling varying loads and environmental conditions. To address these challenges, we propose the integration of robust reinforcement learning (RL) techniques, particularly the utilization of the Deep Q-Network (DQN) algorithm. Our approach involves training an RL agent in a simulated environment to manage the thermal process with high accuracy. The RL-based system adapts to different heat capacities, initial conditions, and environmental variations, demonstrating superior performance over traditional methods. Experimental results indicate that the RL-based controller significantly improves temperature regulation accuracy, ensuring consistent pasteurization and cooking quality. This study opens new avenues for the application of artificial intelligence in industrial food processing, highlighting the potential for RL algorithms to enhance process control and efficiency. Full article

(This article belongs to the Special Issue Artificial Intelligence (AI) and Machine Learning for Foods)

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14 pages, 566 KB

Open AccessArticle

Compositional and Bioactive Differentiation of Opuntia spp. Fruit Varieties by PCA and LDA

by Liliana Espírito Santo, Cláudia S. G. P. Pereira, Anabela S. G. Costa, Agostinho Almeida, João C. M. Barreira, Maria Beatriz P. P. Oliveira and Ana F. Vinha

Foods 2025, 14(18), 3170; https://doi.org/10.3390/foods14183170 - 11 Sep 2025

Abstract

The nutritional, mineral, and bioactive profiles of four Opuntia fruit varieties—Opuntia robusta red variety (OR-RV) and three Opuntia ficus-indica varieties (red, yellow, and green: OFI-RV, OFI-YV, and OFI-GV, respectively)—were characterized to assess their compositional diversity and potential discriminant markers. Standard analytical procedures [...] Read more.

The nutritional, mineral, and bioactive profiles of four Opuntia fruit varieties—Opuntia robusta red variety (OR-RV) and three Opuntia ficus-indica varieties (red, yellow, and green: OFI-RV, OFI-YV, and OFI-GV, respectively)—were characterized to assess their compositional diversity and potential discriminant markers. Standard analytical procedures were applied to determine proximate composition, individual sugars, fibre content, mineral concentration, and bioactive compounds, followed by antioxidant activity assays. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were used to explore multivariate patterns and identify variables with the greatest discriminatory power. Results revealed significant inter-varietal differences across all measured parameters (p < 0.05). OR-RV displayed the highest non-fibre carbohydrate, protein, copper, and ascorbic acid contents, as well as superior antioxidant activity. OFI-GV stood out for its high soluble and insoluble fibre, magnesium, and strontium levels, while OFI-YV was characterized by elevated sodium and calcium, and OFI-RV by increased protein and glucose contents. LDA identified ascorbic acid, protein, and five mineral elements (Sr, Zn, Cu, Mn, B) as key discriminant variables, achieving 100% classification accuracy. These findings highlight compositional diversity among Opuntia varieties and support their differentiated use in food and health applications. Full article

(This article belongs to the Special Issue Advances in Fruit and Vegetable Quality, Bioactive Compounds, and Nutritional Value: 3rd Edition)

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23 pages, 527 KB

Open AccessArticle

Motives Behind Dairy Product Purchasing Decisions Among Polish Doctors: An Age-Based Analysis

by Anna Goliszek, Sebastian Białoskurski, Agnieszka Komor, Anna Nowak, Aneta Jarosz-Angowska, Artur Krukowski, Katarzyna E. Przybyłowicz, Katarzyna Staniewska and Aneta Dąbrowska

Foods 2025, 14(18), 3169; https://doi.org/10.3390/foods14183169 - 11 Sep 2025

Abstract

The aim of this article was to identify factors influencing the purchasing decisions of individual buyers represented by Polish doctors on the dairy product market, taking into account the demographic variable of the respondents’ age. This article is based on a survey conducted [...] Read more.

The aim of this article was to identify factors influencing the purchasing decisions of individual buyers represented by Polish doctors on the dairy product market, taking into account the demographic variable of the respondents’ age. This article is based on a survey conducted among 201 Polish doctors using the CAPI (Computer-Assisted Personal Interview) method. The collected primary data was subjected to quantitative analysis, including both a description of general trends and the identification of differences in responses between distinct age categories of respondents, as well as the identification of hidden factor structures. Conducting a study with a group of doctors perceived as experts fills a research gap in the literature and makes an important contribution to the discussion on the factors shaping the purchasing behaviour of doctors as buyers. The research revealed differences in the assessment of the importance of motivators influencing purchasing decisions for dairy products between groups of doctors separated by age. Younger respondents (aged 27–44) attach greater importance to the influence of marketing activities at the point of sale and the health attributes of dairy products, while older respondents (aged 45 and over) attach greater importance to aspects related to trust and safety as well as consumer trends. Hidden (latent) factors influencing purchasing decisions in the surveyed age-based groups of doctors were also identified in comparison with the total number of respondents, and consumer segments were identified based on the similarity of factor profiles. The results of this study can be used both by companies in the dairy sector in the process of designing marketing strategies for dairy products and by institutions influencing public health. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption, 2nd Edition)

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2 pages, 149 KB

Open AccessEditorial

The Analysis and Risk Assessment of Organic Pollutants in Food Products

by Serenella Seccia and Irene Dini

Foods 2025, 14(18), 3168; https://doi.org/10.3390/foods14183168 - 11 Sep 2025

Abstract

Unsustainable development practices have caused significant harm to the world’s ecosystems [...] Full article

(This article belongs to the Special Issue The Analysis and Risk Assessment of Organic Pollutants in Food Products)

20 pages, 1810 KB

Open AccessArticle

Chemical Composition and Inhibitory Effect of Lycium barbarum L. Bud Tea and Leaf Tea on Pancreatic Lipase and α-Amylase Activity

by Jiayi Wei, Lutao Zhang, Jia Mi, Jiajia Wei, Qing Luo, Lu Lu and Yamei Yan

Foods 2025, 14(18), 3167; https://doi.org/10.3390/foods14183167 - 11 Sep 2025

Abstract

Lycium barbarum L. bud tea and leaf tea are functional processed products made from L. barbarum buds and leaves with traditional green tea processing techniques. Based on an extensive targeted metabolomics technology, this study systematically analyzed the chemical composition of L. barbarum bud [...] Read more.

Lycium barbarum L. bud tea and leaf tea are functional processed products made from L. barbarum buds and leaves with traditional green tea processing techniques. Based on an extensive targeted metabolomics technology, this study systematically analyzed the chemical composition of L. barbarum bud tea and leaf tea, identified their differential compounds, and explored the effects of water-extracted substances on the activities of pancreatic lipase and α-Amylase. The results showed that the contents of total phenols, total flavonoids, and chlorogenic acid in the bud tea were 36.09 ± 1.97 mg/g, 7.44 ± 0.31 mg/g, and 4.18 ± 0.10 mg/g, respectively, 66.25%, 34.78%, and 22.58% higher than those in the leaf tea, respectively. A total of 594 metabolites were identified through the metabolomics analysis, mainly including flavonoids, phenolic acid compounds, alkaloids, amino acids and their derivatives, organic acids, lignans and coumarins, terpenoids, ands steroid compounds. Among them, flavonoids, phenolic acids, alkaloids, and amino acids and their derivatives accounted for approximately 58%. Compared with the leaf tea, the bud tea was significantly enriched with flavonoids, phenolic acid compounds, nucleotide compounds, lignans, and coumarins. Delphinidin 3-O-galactoside, cyanidin-3-glucoside, and cyanidin-3-O-glucoside were identified as significantly differential metabolites. Both L. barbarum bud tea and leaf tea exhibited good inhibitory effects on pancreatic lipase and α-Amylase, with the highest inhibition rates being 68.71%, 77.33%, 76.08%, and 69.96%, respectively. The contents of anthocyanins and their derivatives, including delphinidin-3-O-galactoside, cyanidin-3-glucoside, cyanidin-3-O-glucoside, cyanidin-O-hexoside, delphinidin-O-hexoside, and delphinidin diglucoside, were positively correlated with the activities of the two enzymes. These results underpin functional exploration and quality standardization of L. barbarum bud/leaf tea products. Full article

(This article belongs to the Section Plant Foods)

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17 pages, 693 KB

Open AccessArticle

Comprehensive Evaluation of Toxicological Profile and Immunomodulatory Impact of an Immune Enhancing Oral Liquid

by Hongzhang Chen, Zhuming Ye, Sihe Chen, Wenquan Huang, Ying Lin and Qixin Kan

Foods 2025, 14(18), 3166; https://doi.org/10.3390/foods14183166 - 11 Sep 2025

Abstract

Traditional Chinese herbal medicines are characterized by multi-component synergy and have garnered significant attention in the healthcare research. The Immune Enhancing Oral Liquid, formulated with Polygonum multiflorum Thunb. and Morinda officinalis How extracts, has demonstrated biological activities including gut microbiota modulation. To systematically [...] Read more.

Traditional Chinese herbal medicines are characterized by multi-component synergy and have garnered significant attention in the healthcare research. The Immune Enhancing Oral Liquid, formulated with Polygonum multiflorum Thunb. and Morinda officinalis How extracts, has demonstrated biological activities including gut microbiota modulation. To systematically evaluate its safety profile, toxicity, and immune-enhancing efficacy, this study assessed toxicological and immunomodulatory parameters in murine models through the following protocols: acute toxicity testing; genotoxicity assays; 28-day oral toxicity study; and immunological function assessments encompassing cellular immunity, humoral immunity, non-specific immunity, and cytotoxic function. Results indicated that the immune enhancing oral liquid showed no obvious acute toxicity, genotoxicity, or 28-day oral toxicity. Furthermore, the immune enhancing oral liquid exhibited no adverse effects on murine hematopoietic or hepatic functions. Crucially, the immune enhancing oral liquid significantly enhanced immune responses, as evidenced by promoted lymphocyte proliferation, elevated serum hemolysin levels, augmented macrophage phagocytic activity, and heightened NK cell activity. Immune enhancing oral liquid was recognized as safe and non-toxic, and the study provides a scientific basis for the application of the oral liquid, validating the effectiveness of the combination of traditional herbal wisdom and modern pharmacology. Full article

(This article belongs to the Section Food Toxicology)

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20 pages, 2229 KB

Open AccessArticle

Ultrasound-Assisted Extraction of Inorganic Elements and Antioxidants from Gingerbread Cookies Using Natural Deep Eutectic Solvents

by Agnieszka Kowaluk, Jean Guédon, Natalia Kryska, Dobrochna Rabiej-Kozioł, Michał Strzelec and Aleksandra Szydłowska-Czerniak

Foods 2025, 14(18), 3165; https://doi.org/10.3390/foods14183165 - 11 Sep 2025

Abstract

In the present study, ultrasound-assisted extraction using deep eutectic solvents was proposed for the preparation of uniced and iced gingerbread cookies prior to the determination of four macronutrients (potassium, sodium, magnesium, calcium), four micronutrients (manganese, zinc, iron, copper), the presence of toxic metal [...] Read more.

In the present study, ultrasound-assisted extraction using deep eutectic solvents was proposed for the preparation of uniced and iced gingerbread cookies prior to the determination of four macronutrients (potassium, sodium, magnesium, calcium), four micronutrients (manganese, zinc, iron, copper), the presence of toxic metal (cadmium), and antioxidant capacity. With the addition of 30% water in each green solvent, three acidic deep eutectic solvents, comprising xylitol with malic acid, choline chloride with malic acid, and choline chloride with lactic acid, were tested for their efficiencies in the simultaneous extraction of elements and antioxidants. The synthesized deep eutectic solvents were characterized by infrared spectroscopy, which provided evidence of generating new hydrogen bonds between two components of these solvents. Element profiles were analyzed by inductively coupled plasma–mass spectrometry after the extraction using green solvents and the microwave-assisted acid digestion of gingerbread samples. It was found that two deep eutectic solvents containing malic acid exhibited high abilities for solubilization of macronutrients and manganese from the samples studied, while the best extraction efficiencies for Zn, Fe and Cu micronutrients were achieved when the lactic acid-based deep eutectic solvent was used. However, the antioxidant capacity, evaluated by 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and cupric reducing antioxidant capacity (CUPRAC) methods, led to the selection of choline chloride–lactic acid as the most promising green solvent for extracting antioxidants from two types of gingerbread cookies. The deep eutectic solvent-based extraction conforms to the principles of green chemistry and is suitable for releasing elements and antioxidants from gingerbread cookies. Full article

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

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13 pages, 453 KB

Open AccessArticle

Storage Stability of Brettanomyces bruxellensis-Spoiled Pinot Noir After UV-C Treatment

by Svetlana Cvetkova, Elke Herrmann, Benedikt Woll, Mario R. Stahl, Dominik Durner and Maren Scharfenberger-Schmeer

Foods 2025, 14(18), 3164; https://doi.org/10.3390/foods14183164 - 11 Sep 2025

Abstract

The application of ultraviolet-C (UV-C) light has emerged as a promising non-thermal alternative to chemical preservatives in winemaking. This study investigates the efficacy of UV-C treatment on the microbial stability of Pinot noir wine during a 12-week storage period at 20 °C, with [...] Read more.

The application of ultraviolet-C (UV-C) light has emerged as a promising non-thermal alternative to chemical preservatives in winemaking. This study investigates the efficacy of UV-C treatment on the microbial stability of Pinot noir wine during a 12-week storage period at 20 °C, with a focus on the spoilage yeast Brettanomyces bruxellensis. Microbiological analysis demonstrated complete and sustained inactivation of 10⁵ CFU/mL Brettanomyces bruxellensis after UV-C treatment with no detectable regrowth during the 12-week storage period. Untreated wine showed 1-log increase in Brettanomyces bruxellensis during the 12-week storage period and significant production of volatile esters and 4-ethylguaiacol. At the same time, a significant reduction in coumaric acid concentration was determined and attributed to Brettanomyces bruxellensis metabolism. UV-C-treated wine showed marginal increases in 4-ethylguaiacol attributed to the residual activity of Brettanomyces bruxellensis after UV-C treatment. Volatile esters did not significantly change during the 12-week storage period. The findings of this study demonstrate that UV-C treatment can ensure the microbiological storage stability of red wine. Full article

(This article belongs to the Special Issue Recent Advances in Microbiology, Aromas and the Metabolism of Alcoholic Beverages)

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16 pages, 1753 KB

Open AccessArticle

Stable Isotope Ratio Analysis for the Discrimination of the Geographic Origin of Rice (Oryza sativa L.)

by Anna-Akrivi Thomatou, Eleni C. Mazarakioti, Anastasios Zotos, Achilleas Kontogeorgos, Angelos Patakas and Athanasios Ladavos

Foods 2025, 14(18), 3163; https://doi.org/10.3390/foods14183163 - 11 Sep 2025

Abstract

Discrimination of geographical origin can satisfy the demand for food authenticity while decreasing the risk of adulteration in high-quality food products. Rice is among the most important cultivated crops worldwide, providing food for more than half of the Earth’s population. The aim of [...] Read more.

Discrimination of geographical origin can satisfy the demand for food authenticity while decreasing the risk of adulteration in high-quality food products. Rice is among the most important cultivated crops worldwide, providing food for more than half of the Earth’s population. The aim of this study is to discriminate the geographical origin of rice cultivated in three regions: Agrinio (Western Greece), Serres, and Chalastra (Central Macedonia). In total, 120 samples were collected from Agrinio and 160 samples from Serres during each cultivation period (2021 and 2022), as well as 90 samples from Chalastra (sampling periods 2023 and 2024). The isotope ratios of the light elements (C, N, and S) were measured using isotope ratio mass spectrometry (IRMS), and the results obtained were analyzed using chemometric techniques, one-way ANOVA, Multivariate Analysis of Variance (MANOVA), and a decision tree algorithm. The mean values of delta permille (δ ‰) calculated from the one-way ANOVA were δ¹⁵N = 4.64‰, δ¹³C = −26.8‰, and δ³⁴S = 3.62 for rice from Agrinio; δ¹⁵N = 5.34‰, δ¹³C = −26.1‰, and δ³⁴S = −0.903 for rice from Serres; and δ¹⁵N = 5.90‰, δ¹³C = −28‰, and δ³⁴S = 4.01 for rice from Chalastra. The decision tree algorithm achieved high accuracy (91.9%), sensitivity (from 86.1% for Agrinio to 97.9% for Serres), and specificity. The results obtained from the decision tree algorithm show that this method could be used to discriminate rice cultivars from the three Greek regions. Full article

(This article belongs to the Special Issue Technologies in Agricultural Product Quality Control and Traceability)

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19 pages, 1330 KB

Open AccessArticle

Evaluation of Bioprocess-Based Technique for Iron and Zinc Fortification in Red Rice Genotypes

by Sai Sruthi Shree Kavitha Kumaravel and Nagarajan Srividya

Foods 2025, 14(18), 3162; https://doi.org/10.3390/foods14183162 - 11 Sep 2025

Abstract

Iron (Fe) and zinc (Zn) deficiencies, globally prevalent nutritional disorders, underscore the need for effective fortification strategies in staple foods like rice. This study evaluates a bioprocess-based technique for single (SF) and double fortification (DF) of two heritage red rice genotypes (Chennangi—CH, Karungkuruvai—KK) [...] Read more.

Iron (Fe) and zinc (Zn) deficiencies, globally prevalent nutritional disorders, underscore the need for effective fortification strategies in staple foods like rice. This study evaluates a bioprocess-based technique for single (SF) and double fortification (DF) of two heritage red rice genotypes (Chennangi—CH, Karungkuruvai—KK) to enhance mineral content and bioavailability. Whole rice grains were germinated in sodium iron EDTA and zinc chloride solutions (SF: 50 and 100 mg/L Fe/Zn; DF: Fe + Zn at a 2:1 ratio). Mineral quantification via microwave plasma atomic emission spectrometry (MPAES) revealed that SF significantly increased fortified mineral content but reduced accessibility of the non-fortified mineral. In contrast, DF substantially enhanced both Fe (2-fold) and Zn (7-fold) content while improving bioaccessibility (Fe: 2–2.5x; Zn: 3–7x), supported by reduced phytate levels. Both genotypes exhibited high Zn accumulation and retention. Cooked DF rice has good sensory acceptability and improved cooking characteristics. At daily consumption levels of 30–150 g, DF rice could meet 16–70% of Fe and nearly 100% Zn Recommended Dietary Intake (RDI) across age groups. This simple, scalable bioprocessing method effectively enhances Fe and Zn bioavailability in wholegrains, offering a promising solution to combat micronutrient deficiencies through dietary staples, contributing to Sustainable Development Goals (SDG 2 and 3) by promoting accessible nutrition for healthier populations. Full article

(This article belongs to the Special Issue Approaches for Improving Nutritional Aspects of Cereals and Cereal-Based Foods)

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18 pages, 2581 KB

Open AccessArticle

Effect of Combined Static Magnetic Field and Static Electric Field on the Supercooling Point and Quality of Beef

by Yujing He, Yuan Ma, Jingni Liu, Cenke Xiao, Lisha Liu, Yinying Li, Jiaxin Chen and Zhiying Quan

Foods 2025, 14(18), 3161; https://doi.org/10.3390/foods14183161 - 10 Sep 2025

Abstract

This study introduced a new low-temperature storage method that applies an additional lower strength static electric field (SEF) under the condition of a static magnetic field (SMF) to investigate the impact of magneto–electric coupling on the supercooling degree and quality of beef. The [...] Read more.

This study introduced a new low-temperature storage method that applies an additional lower strength static electric field (SEF) under the condition of a static magnetic field (SMF) to investigate the impact of magneto–electric coupling on the supercooling degree and quality of beef. The results showed that 7 mT-1 kV performs the best (−5.8 °C); the ability of SMF to maintain supercooling is less affected by SEF. Moreover, on the 15th day, magneto–electric coupling (7 mT-1 kV) outperformed SMF (7 mT) alone by reducing beef pH by 0.27, decreasing total viable counts (TVC) by 0.87 log CFU/g, maintaining TVB-N at only 12.5 mg/100 g, and limiting oxidative change, calpain activity, and shear force variation. Magnetic resonance imaging revealed that magneto–electric coupling treatment stabilized the T₂ relaxation time in meat samples, effectively inhibiting immobilized water migration and promoting more uniform moisture distribution, highlighting its application potential as a low temperature preservation method. Full article

(This article belongs to the Section Meat)

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24 pages, 1763 KB

Open AccessArticle

Sustainable Bioethanol Production and Phenolic Compounds from Avocado Stone Biomass Based on Microwave Pretreatment

by Luis Carlos Morán-Alarcón, María del Mar Contreras, Juan Miguel Romero-García, Ángel Galán-Martín and Eulogio Castro

Foods 2025, 14(18), 3160; https://doi.org/10.3390/foods14183160 - 10 Sep 2025

Abstract

The transition towards sustainable biofuels requires innovative strategies to maximize the utilization of agroindustrial biomass. Accordingly, the aim of this study was to evaluate avocado stone biomass as a renewable substrate for producing glucose and bioethanol, and to characterize potential co-products from the [...] Read more.

The transition towards sustainable biofuels requires innovative strategies to maximize the utilization of agroindustrial biomass. Accordingly, the aim of this study was to evaluate avocado stone biomass as a renewable substrate for producing glucose and bioethanol, and to characterize potential co-products from the pretreatment stream, including avocado phenolic compounds. It was found that the whole avocado stone and the seed contained 41.7% and 42.8% of starch, respectively, accounting for more than 78% of the glucans. Using microwave-diluted acid pretreatment and multi-response optimization, a direct conversion of ~90% of glucans to glucose was achieved from avocado stone biomass at 1% w/v sulfuric acid, 140 °C, and 5 min. It also enabled minimizing inhibitor presence and reducing energy requirements. Then, the glucose-rich hydrolyzate was efficiently fermented into bioethanol (~24 g/L in 12 h) using Saccharomyces cerevisiae, without needing detoxification or enzyme addition. Additionally, the process yielded a lignin-rich solid fraction with an enhanced higher heating value (about 1.4 times) compared to the original biomass and an extract with phenolic compounds like caffeoylquinic acids and hydroxytyrosol, which enhances the valorization potential of this underutilized biomass. The overall balance can be 240 kg/t of bioethanol, along with 2.5 kg/t of phenolic compounds and 376 kg/t of lignin-rich solid. Finally, this work exemplified, in a real-world scenario, how we can fully leverage these often-overlooked, non-edible sources of starch to achieve the green transition and circularity. Full article

(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)

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18 pages, 2351 KB

Open AccessArticle

Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing

by Changlian Wu, Huang Li, Qingxiu Lin, Zhong Wang, Chengzhe Zhou, Cheng Zhang and Yuqiong Guo

Foods 2025, 14(18), 3159; https://doi.org/10.3390/foods14183159 - 10 Sep 2025

Abstract

One of the main factors constraining the growth of the tea business is the low use rate of summer tea. To enhance the utilization rate and improve the quality of summer tea, this study innovatively integrated shaking, freezing, and rolling into the traditional [...] Read more.

One of the main factors constraining the growth of the tea business is the low use rate of summer tea. To enhance the utilization rate and improve the quality of summer tea, this study innovatively integrated shaking, freezing, and rolling into the traditional processing methods of white tea. Processing parameters were optimized through single-factor experiments combined with an L₉(3⁴) orthogonal experimental design. The quality of summer teas was systematically evaluated using sensory analysis, gas chromatography–mass spectrometry, and high-performance liquid chromatography. This study found that the optimal processing for summer tea was as follows: fresh leaves, room-temperature cold-air withering for 6.5 h, shaking at 10 rpm for 10 min, −20 °C freezing for 5 h, 25% strength rolling for 9 min, and drying at 75 °C for 2 h. The relative content of esterified catechins in summer tea produced by the optimal processing method was reduced by 14.62% compared with the control group. There were alterations in the content of amino acid components, with fresh and sweet amino acids increasing by 4.96% and 2.95%, respectively, and bitter amino acids reducing by 2.15%. Furthermore, γ-aminobutyric acid and L-theanine contents increased by 0.51% and 5.77%, respectively. Five characteristic volatile compounds were identified, namely, methyl salicylate, phenethyl formate, linalool, dimethyl sulfide, and isobutyraldehyde. The volatile profile was dominated by floral and fruity notes, except for dimethyl sulfide, which exhibited a distinct cooked corn-like aroma characteristic. This process was shown to improve the quality of summer tea. The results of this study provide a metabolite-level grounds for improving the quality of summer tea. Full article

(This article belongs to the Section Plant Foods)

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16 pages, 510 KB

Open AccessArticle

Next-Generation Predictive Microbiology: A Software Platform Combining Two-Step, One-Step and Machine Learning Modelling

by Fatih Tarlak, Büşra Betül Şimşek, Melissa Şahin and Fernando Pérez-Rodríguez

Foods 2025, 14(18), 3158; https://doi.org/10.3390/foods14183158 - 10 Sep 2025

Abstract

Microbial growth and inhibition are complex biological processes influenced by diverse environmental and chemical factors, posing challenges for accurate modelling and prediction. Traditional mechanistic models often struggle to capture the nonlinear and multidimensional interactions inherent in real-world food systems, especially when multiple environmental [...] Read more.

Microbial growth and inhibition are complex biological processes influenced by diverse environmental and chemical factors, posing challenges for accurate modelling and prediction. Traditional mechanistic models often struggle to capture the nonlinear and multidimensional interactions inherent in real-world food systems, especially when multiple environmental variables and inhibitors are involved. This study presents the development of a novel, dynamic software platform that integrates classical predictive microbiology models—including both one-step and two-step frameworks—with advanced machine learning (ML) methods such as Support Vector Regression, Random Forest Regression, and Gaussian Process Regression. Uniquely, this platform enables direct comparisons between two-step and one-step modelling approaches across four widely used growth models (modified Gompertz, Logistic, Baranyi, and Huang) and three inhibition models (Log-Linear, Log-Linear + Tail, and Weibull), offering unprecedented flexibility for model evaluation and selection. Furthermore, the platform incorporates ML-based modelling for both microbial growth and inhibition, expanding predictive capabilities beyond traditional parametric frameworks. Validation against experimental and literature datasets demonstrated the platform’s high predictive accuracy and robustness, with machine learning models, particularly Gaussian Process Regression and Random Forest Regression, outperforming classical models. This versatile platform provides a powerful, data-driven decision-support tool for researchers, industry professionals, and regulatory bodies in areas such as food safety management, shelf-life estimation, antimicrobial testing, and environmental monitoring. Future work will focus on further optimization, integration with large public microbial databases, and expanding applications in emerging fields of predictive microbiology. Full article

(This article belongs to the Section Food Microbiology)

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22 pages, 4335 KB

Open AccessArticle

Development and Characterization of Spray-Dried Curcumin–Lecithin Complexes with Improved Solubility and In Vitro Digestive and Thermal Stability

by Erkan Mankan, Osman Sagdic and Ayse Karadag

Foods 2025, 14(18), 3157; https://doi.org/10.3390/foods14183157 - 10 Sep 2025

Abstract

Curcumin, a bioactive polyphenol from turmeric, faces significant challenges in food and pharmaceutical applications due to its poor water solubility, low stability, and limited bioavailability. In this study, curcumin–lecithin complexes (phytosomes) were spray-dried using maltodextrin as the carrier polymer to produce free-flowing powders [...] Read more.

Curcumin, a bioactive polyphenol from turmeric, faces significant challenges in food and pharmaceutical applications due to its poor water solubility, low stability, and limited bioavailability. In this study, curcumin–lecithin complexes (phytosomes) were spray-dried using maltodextrin as the carrier polymer to produce free-flowing powders with improved physicochemical properties. The powders were characterized based on moisture content, particle size, morphology, curcumin loading, thermal behavior, and stability under simulated gastrointestinal and thermal conditions. The lecithin–curcumin complexes exhibited high entrapment efficiency (up to 94%), a predominantly amorphous structure, and improved thermal and digestive stability compared to free curcumin. Particle size and wettability were influenced by carrier and curcumin ratios, with maltodextrin enhancing powder flowability and apparent solubility. Morphological analyses revealed spherical particles with core–shell structures, confirming successful complexation. The complexes protected curcumin from degradation at intestinal pH and elevated temperatures, highlighting their potential for enhanced bioavailability. These findings demonstrate that spray-dried curcumin–lecithin complexes with maltodextrin carriers offer a promising strategy to overcome curcumin’s solubility and stability limitations, supporting their application in functional foods and pharmaceuticals. Full article

(This article belongs to the Section Food Nutrition)

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17 pages, 2406 KB

Open AccessArticle

Cadmium in the Soil–Tea–Infusion Continuum of Selenium-Enriched Gardens: Implications for Food Safety

by Haizhong Wu, Dengxiao Zhang, Xiaolei Jie, Shiliang Liu and Daichang Wang

Foods 2025, 14(18), 3156; https://doi.org/10.3390/foods14183156 - 10 Sep 2025

Abstract

Tea trees (Camellia sinensis) growing on selenium (Se)-rich soils often exhibit the phenomenon of cadmium (Cd) accumulation. However, the transport of Cd in the soil–tea tree–tea infusion continuum in such areas, as well as the impact of Se on Cd in [...] Read more.

Tea trees (Camellia sinensis) growing on selenium (Se)-rich soils often exhibit the phenomenon of cadmium (Cd) accumulation. However, the transport of Cd in the soil–tea tree–tea infusion continuum in such areas, as well as the impact of Se on Cd in this system, remains enigmatic. In this study, we investigated the migration of Cd from soil to tea tree and from tea tree to tea infusion, as well as the influence of Se on the Cd. The Cd content of the soil was 0.37 mg kg⁻¹, which was approximately 3.81 times higher than the background value. The average activation rate of soil Cd was 20.93%, and was significantly negatively correlated with soil pH and significantly positively correlated with available potassium. The Cd enrichment coefficients in tea tree organs showed a gradually decreasing trend from fibrous roots to taproots, lateral stems, main stems, old leaves, and young leaves. The Cd transport coefficients from fibrous roots to taproots, taproots to main stems, and main stems to lateral stems progressively increased, whereas from lateral stems to old and young leaves significantly decreased. The maximum potential carcinogenic health risk from Cd in the tea infusion was 1.60 × 10⁻⁷ to 5.03 × 10⁻⁷, thus drinking Se-enriched tea had a low health risk from Cd intake. Our findings revealed a notable threshold effect on the accumulation of Cd in fibrous roots. The primary factor contributing to the low Cd concentration in tea leaves lies in the reduced Cd transport efficiency from fibrous roots to taproots and from lateral stems to young leaves. Full article

(This article belongs to the Special Issue Natural Bioactive Components from Tea: Extraction, Processing and Therapeutic Potential—2nd Edition)

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15 pages, 1049 KB

Open AccessArticle

Early Detection of Monilinia laxa in Yellow-Fleshed Peach Using a Non-Destructive E-Nose Approach

by Ana Martínez, Alejandro Hernández, Patricia Arroyo, Jesús Lozano, María de Guía Córdoba and Alberto Martín

Foods 2025, 14(18), 3155; https://doi.org/10.3390/foods14183155 - 10 Sep 2025

Abstract

This study evaluated the performance of an electronic nose (E-nose) system for the early detection of fungal spoilage in yellow-fleshed peach (Prunus persica cv. ‘Carla’). Fruits were divided into two groups: one inoculated with Monilinia laxa and a non-inoculated control. Volatile organic [...] Read more.

This study evaluated the performance of an electronic nose (E-nose) system for the early detection of fungal spoilage in yellow-fleshed peach (Prunus persica cv. ‘Carla’). Fruits were divided into two groups: one inoculated with Monilinia laxa and a non-inoculated control. Volatile organic compounds (VOCs) were identified and quantified via gas chromatography–mass spectrometry (GC–MS), while E-nose sensor responses were recorded at two post-inoculation stages: early and middle decay. A strong correlation was observed between E-nose biosensor signals and VOC profiles associated with fungal development. Linear discriminant analysis (LDA) models based on E-nose data successfully classified samples into three categories: healthy, early decay, and middle decay. Recognition rates exceeded 97% across all external validations, with 100% accuracy for early-stage infections. These results demonstrate the potential of E-nose technology as a rapid, non-destructive tool for monitoring peach quality during storage. Full article

(This article belongs to the Special Issue Instrumental and Chemometric Methodologies to Assess Food Quality)

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14 pages, 642 KB

Open AccessArticle

Development of Stored-Product Moths on Cricket Powder and Insect-Enriched Biscuits

by Serena Malabusini, Sara Savoldelli, Andrea Bresciani, Alessandra Marti, Daniela Lupi and Costanza Jucker

Foods 2025, 14(18), 3154; https://doi.org/10.3390/foods14183154 - 10 Sep 2025

Abstract

In recent years, interest in edible insects has increased in Western countries, leading to an expansion of the market for insect-based products. In this context, it is essential to assess their susceptibility to infestation by stored-product pests, to ensure food safety and to [...] Read more.

In recent years, interest in edible insects has increased in Western countries, leading to an expansion of the market for insect-based products. In this context, it is essential to assess their susceptibility to infestation by stored-product pests, to ensure food safety and to develop appropriate storage management strategies. This study examined the ability of three common stored-product moth species (Plodia interpunctella, Corcyra cephalonica and Ephestia kuehniella) to infest Acheta domesticus powder and biscuits enriched with cricket powder. Larval development, adult emergence, wingspan and female fertility were evaluated. The results showed that P. interpunctella and C. cephalonica were able to complete their development on cricket powder, albeit with lower survival rates, longer developmental times and fewer offspring than on the standard diet. E. kuehniella was unable to develop on cricket powder and only minimal adult emergence was recorded in the biscuit trials, although signs of infestation were detected. These findings demonstrate that stored-product moths represent a potential infestation risk for this novel food, the market for which is expected to grow. Full article

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

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15 pages, 652 KB

Open AccessArticle

Bioactive Potential of Tocosh Supplemented with Selenium-Enriched Saccharomyces Cerevisiae Biomass

by Gilmar Peña-Rojas, Edgar Escriba-Gutierrez, Vidalina Andía-Ayme, L. Mateo Cordero-Clavijo and Marco A. Lazo-Vélez

Foods 2025, 14(18), 3153; https://doi.org/10.3390/foods14183153 - 10 Sep 2025

Abstract

Tocosh is a traditional Andean food made from fermented potatoes with remarkable nutritional and antibacterial properties. Selenium (Se) is an essential micronutrient associated with antioxidant and anti-inflammatory activities. This study analyses the in vitro glycemic, antioxidant, anti-inflammatory and cytotoxic potential of tocosh supplemented [...] Read more.

Tocosh is a traditional Andean food made from fermented potatoes with remarkable nutritional and antibacterial properties. Selenium (Se) is an essential micronutrient associated with antioxidant and anti-inflammatory activities. This study analyses the in vitro glycemic, antioxidant, anti-inflammatory and cytotoxic potential of tocosh supplemented with Se-enriched Saccharomyces cerevisiae biomass produced using various concentrations of sodium selenite (0, 5, 7 and 9 mg/L) over 72 h. For each treatment, the amount of selenium accumulated and the yeast’s ability to incorporate selenium were determined. Se-enriched tocosh from yeast biomass obtained at a concentration of 5 mg/L at 4, 16 and 28 h was used to evaluate the aforementioned bioactive properties. These concentrations promoted greater cell growth and biomass recovery without compromising selenium incorporation. No significant differences were observed in terms of glycemic index and antioxidant capacity in Se-enriched tocosh, but inhibition of NO production was observed in RAW 264.7 cells treated with tocosh enriched with selenium-enriched yeast biomass obtained after 28 h, with an IC₅₀ of 28 mg/mL. Overall, Se-supplemented tocosh exhibited anti-inflammatory properties, highlighting the potential of integrating Se biofortification into traditional Andean foods as a novel approach to address nutrient deficiencies and modulate immune responses. These findings suggest that Se-enriched tocosh could be used as a functional food ingredient or nutraceutical in dietary interventions aimed at reducing chronic inflammatory disorders. Full article

(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)

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3 pages, 3169 KB

Open AccessCorrection

Correction: Temviriyanukul et al. Enhancement of Phytochemicals and Antioxidant Activity of Thai Fermented Soybean Using Box–Behnken Design Guided Microwave-Assisted Extraction. Foods 2025, 14, 2603

by Piya Temviriyanukul, Woorawee Inthachat, Ararat Jaiaree, Jirarat Karinchai, Pensiri Buacheen, Supachai Yodkeeree, Tanongsak Laowanitwattana, Teera Chewonarin, Uthaiwan Suttisansanee, Arisa Imsumran, Ariyaphong Wongnoppavich and Pornsiri Pitchakarn

Foods 2025, 14(18), 3152; https://doi.org/10.3390/foods14183152 - 10 Sep 2025

Abstract

In the original publication [...] Full article

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21 pages, 950 KB

Open AccessArticle

The Sensory and Emotional Response to Different Tableware Materials

by Ana Pantović, Ilija Djekić, Tanja Petrović and Nikola Tomić

Foods 2025, 14(18), 3151; https://doi.org/10.3390/foods14183151 - 9 Sep 2025

Abstract

The high environmental impact caused by the accumulation of single-use plastic calls for measures to curb this problem, from a ban on single-use plastic tableware to the production of a wide range of biodegradable and reusable products. The aim of this study was [...] Read more.

The high environmental impact caused by the accumulation of single-use plastic calls for measures to curb this problem, from a ban on single-use plastic tableware to the production of a wide range of biodegradable and reusable products. The aim of this study was to investigate how tableware made of different materials affects consumers’ sensory perception and emotional and hedonic responses when eating the same meal. In this study, four types of meals of animal or plant origin were selected for the experiments, which were served warm or cold. Accordingly, four groups of university students were instructed to taste the corresponding meal while using three sets of tableware made of different materials: polypropylene, wood/cardboard, and a stainless steel/ceramic/glass control set (regular set). Overall, the results suggest that the use of regular tableware elicited a positive emotional profile, while the use of disposable, wooden, and plastic tableware elicited negative emotional responses, which is consistent with the acceptability of the meal samples—regular tableware received higher ratings, while both types of disposable tableware received lower ratings. Finally, the material of the tableware only led to changes in odor and flavor perception when warm-served meals were sampled—higher intensities were reported when students used the regular tableware sets. Wooden cutlery imparted an atypical woody flavor to the meals, regardless of the type of meal. Full article

(This article belongs to the Special Issue Food Design for Enhancing Quality and Sensory Attributes)

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15 pages, 296 KB

Open AccessArticle

The Effect of Salt Reduction on Sensory, Physicochemical, and Microbial Quality in Selected Meat Products

by Miroslav Jůzl, Josef Kameník, Alena Saláková, Blanka Macharáčková, František Ježek, Markéta Janík Piechowiczová and Jan Slováček

Foods 2025, 14(18), 3150; https://doi.org/10.3390/foods14183150 - 9 Sep 2025

Abstract

Efforts to reduce sodium chloride levels in meat products within the European Union are closely aligned with the World Health Organization’s recommendation to limit daily sodium intake to a maximum of 5 g per person. The nutritional significance of excessive salt intake is [...] Read more.

Efforts to reduce sodium chloride levels in meat products within the European Union are closely aligned with the World Health Organization’s recommendation to limit daily sodium intake to a maximum of 5 g per person. The nutritional significance of excessive salt intake is well-established, and the role of sodium chloride in meat products is not only crucial for sensory quality but also for hygienic safety. The aim of this study was to evaluate the impact of varying salt concentrations (1.4%, 1.6%, 1.8%, and 2.0%) on selected quality parameters of two common processed meat products: grilling sausages (Špekáčky) and frankfurters (Wiener Würstel). Sensory analysis was conducted with a relatively high number of trained evaluators (n = 73 for Wiener Würstel; n = 63 for Špekáčky). The results indicated that moderate salt reduction had no statistically significant effect (p > 0.05) on either the sensory attributes or the hygienic quality of the products. The method of salt content determination was shown to be critical for accurate assessment. These findings suggest that both types of reformulated products with reduced sodium content can be effectively used in production without compromising quality. Therefore, such formulations may serve as viable strategies for the food industry to contribute to public health objectives by reducing dietary sodium intake. Full article

(This article belongs to the Special Issue Processing, Consumption, and Nutritional Properties of Meat, Meat Products, and Artificial Meat Products)

21 pages, 5038 KB

Open AccessArticle

Fabrication and Anti-Swelling Properties of Gelatin/Sodium Alginate–Carboxymethyl Chitosan-Based Cationic Coordination Hydrogels

by Haixin Zhao, Jinlong Li, Shuang Cong, Hongman Hou, Gongliang Zhang and Jingran Bi

Foods 2025, 14(18), 3149; https://doi.org/10.3390/foods14183149 - 9 Sep 2025

Abstract

In this study, the effect of cationic participation on the swelling behavior and pH-responsive release characteristics of polyelectrolyte hydrogel based on gelatin (Gel), sodium alginate (Alg), and carboxymethyl chitosan (CMCS) was explored. The shell–core morphology of the cationic coordination hydrogels was prepared by [...] Read more.

In this study, the effect of cationic participation on the swelling behavior and pH-responsive release characteristics of polyelectrolyte hydrogel based on gelatin (Gel), sodium alginate (Alg), and carboxymethyl chitosan (CMCS) was explored. The shell–core morphology of the cationic coordination hydrogels was prepared by introducing Na⁺, Ca²⁺, and Fe³⁺ into the crosslinking system, which significantly altered the inherent pH-responsive swelling properties of Gel/Alg-CMCS hydrogel. The modified hydrogel demonstrated a release resistance of carvacrol (CAR) under acidic conditions while facilitating rapid release under neutral conditions. Notably, the CAR release profile was substantially modified by the distinct anti-swelling properties of cationic coordination hydrogels. In particular, Gel/Alg-CMCS-Fe³⁺ hydrogel exhibited high accumulative release of 58.34% at pH 1.0 while maintaining a minimal release degree of merely 7% in weakly acidic and neutral environments. These intriguing findings provide valuable insights into intelligent active delivery for future applications. Full article

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

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13 pages, 741 KB

Open AccessArticle

Effects of Consuming Ultraviolet Light-Exposed Mushrooms on Self-Reported Indices of Brain Health and Performance-Based Cognition in Middle-Aged and Older Adults

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

Foods 2025, 14(18), 3148; https://doi.org/10.3390/foods14183148 - 9 Sep 2025

Abstract

Objectives: Accumulating clinical evidence from experimental and observational studies with humans suggests that edible mushrooms may have beneficial effects on markers of brain health. This study examined the effects of daily consumption of fresh Agaricus bisporus (cremini mushrooms) exposed to ultraviolet (UV) [...] Read more.

Objectives: Accumulating clinical evidence from experimental and observational studies with humans suggests that edible mushrooms may have beneficial effects on markers of brain health. This study examined the effects of daily consumption of fresh Agaricus bisporus (cremini mushrooms) exposed to ultraviolet (UV) light on indices of anxiety, depression, mood, cognitive function, and well-being in middle-aged and older adults. Methods: Over a 6-week period, adults (n = 41 (19 M/22 F), age 43 ± 11 y; BMI 29.8 ± 5.9 kg/m², mean ± SD) without severe depression, cardiovascular disease, or Type 2 Diabetes consumed two daily servings (168 g/d wet weight) of cremini mushrooms intended to provide 400 IU/serving (800 IU/d) of vitamin D₂ (n = 20) or 2 tsp/d of breadcrumbs (control, n = 21). Assessments conducted at baseline and week 6 included General Anxiety Disorder-7 (GAD-7), Beck’s Depression Inventory (BDI-II), Patient Health Questionnaire (PHQ-9), Repeatable Battery for the Assessment of Neuropsychological Status (RBANS), Profile of Mood States (POMS), and Medical Outcomes Study 36-Item Short-Form Health Survey Version 2 (SF36v2). Results: Consuming UV light-exposed mushrooms did not improve brain health outcomes. Independent of mushroom consumption, over time, there were improvements in immediate memory (RBANS), language (RBANS), and depression (BDI-II and PHQ-9). Conclusions: There were no differences observed between groups in the investigated indices of brain health. However, improvements over time were observed in Beck’s Depression Inventory and the Immediate Memory and Language domains in the RBANS, independent of mushroom consumption. Overall, consuming 2 servings/d of UV-exposed mushrooms for six weeks may not improve indices of brain health. Full article

(This article belongs to the Special Issue Edible Mushroom: Nutritional Properties and Its Utilization in Foods)

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14 pages, 812 KB

Open AccessArticle

Key Odorant Identification Confirms 3-Oxododecanal as the Most Important Contributor to the Characteristic Aroma of Fresh Rhizomes and Leaves of Houttuynia cordata

by Zhenli Xu, Claudia Oellig, Walter Vetter, Martin Steinhaus and Stephanie Frank

Foods 2025, 14(18), 3147; https://doi.org/10.3390/foods14183147 - 9 Sep 2025

Abstract

Houttuynia cordata is an Asian culinary herb with a characteristic fishy aroma. The most odor-active compounds, which had previously been identified by a comparative aroma extract dilution analysis applied to fresh rhizomes and leaves, were quantitated by GC–MS or GC–FID. Results revealed 23 [...] Read more.

Houttuynia cordata is an Asian culinary herb with a characteristic fishy aroma. The most odor-active compounds, which had previously been identified by a comparative aroma extract dilution analysis applied to fresh rhizomes and leaves, were quantitated by GC–MS or GC–FID. Results revealed 23 and 22 compounds with odor activity values (OAVs) > 1, i.e., their concentrations exceeded their odor threshold concentrations, in rhizomes and leaves, respectively. Of these, myrcene (geranium leaf-like) and 3-oxododecanal (metallic, soapy, fishy) showed the highest OAVs. Aroma reconstitution and omission tests revealed that 3-oxododecanal is key to the characteristic fishy note. Results on the effect of tissue disruption suggested that 3-oxododecanal was already present in the intact H. cordata plant and released upon mechanical impact. Full article

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

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10 pages, 219 KB

Open AccessCommunication

Mineral Content of Apple, Sour Cherry and Peach Pomace and the Impact of Their Application on Bakery Products

by Maria Bianca Mandache and Sina Cosmulescu

Foods 2025, 14(18), 3146; https://doi.org/10.3390/foods14183146 - 9 Sep 2025

Abstract

The aim of this paper was to analyze the mineral composition of pomace and bakery products supplemented with different weights (5%, 10% and 15%) of apple, sour cherry and peach pomace. The total mineral concentrations in pomace and bread were analyzed by inductively [...] Read more.

The aim of this paper was to analyze the mineral composition of pomace and bakery products supplemented with different weights (5%, 10% and 15%) of apple, sour cherry and peach pomace. The total mineral concentrations in pomace and bread were analyzed by inductively coupled plasma optical emission spectrometry. The analysis of mineral elements revealed that sour cherry pomace is a source of Ca (39.54 mg/100 g) and Cu (0.48 mg/100 g), and peach pomace of K (542.14 mg/100 g) and Mg (23.91 mg/100 g). In breads with the addition of sour cherry pomace, the highest concentrations of Ca (370.77 mg/100 g) and Mg (19.48 mg/100 g) were identified, while in bread with peach pomace, Cu (0.24 mg/100 g), Fe (0.92 mg/100 g), K (209.33 mg/100 g), Na (363.27 mg/100 g) and Zn (0.57 mg/100 g) predominated. Bread with apple pomace showed the highest content of Cr (0.016 mg/100 g) and Mn (0.53 mg/100 g). The results obtained attest that fruit pomace is a valuable ingredient, its micronutrient content having the ability to increase the nutritional value of food products. Full article

(This article belongs to the Special Issue Advanced Sustainable Approaches for the Valorization of High-Value Bioactive Compounds from Agro-Industrial Waste: Challenges and Opportunities)

15 pages, 11833 KB

Open AccessArticle

A Sensitive and Selective Electrochemical Sensor Based on an Iron-Based Nanocomposite-Modified Electrode for the Detection of Dopamine in Pork

by Jing Li, Luyao Wang, Jijie Shi, Xuelian Wu, Jing Zhang, Yuecheng Xu, Xinhui Wang and Xiaoqin Li

Foods 2025, 14(18), 3145; https://doi.org/10.3390/foods14183145 - 9 Sep 2025

Abstract

Here, a highly sensitive and selective electrochemical sensor for dopamine (DA) determination in pork was developed. This sensor was fabricated using iron-based nanocomposites (Fe@(C-S-N)) to modify a glassy carbon electrode (GCE) substrate. The Fe@(C-S-N) nanocomposites were synthesized through a facile low-temperature chemical precipitation [...] Read more.

Here, a highly sensitive and selective electrochemical sensor for dopamine (DA) determination in pork was developed. This sensor was fabricated using iron-based nanocomposites (Fe@(C-S-N)) to modify a glassy carbon electrode (GCE) substrate. The Fe@(C-S-N) nanocomposites were synthesized through a facile low-temperature chemical precipitation approach by adopting ferrous sulfate and melamine as raw materials, with their structural and compositional properties thoroughly investigated using multiple analytical techniques, including X-ray diffraction (XRD), electron microscopy (EM), X-ray photoelectron spectroscopy (XPS), and energy-dispersive spectra (EDS). Cyclic voltammetry (CV), chronocoulometry (CC), and differential pulse voltammetry (DPV) were adopted to investigate the electrochemical performance of the fabricated Fe@(C-S-N)/GCE sensor. Notably, the sensor demonstrated a linear response range from 0.05 to 100 μM with a minimal limit of detection (LOD) of 46 nM. Lastly, the fabrication sensor was used to determine DA in pork samples, showing an acceptable recovery of over 96.89%. Thus, the proposed sensor could offer an effective method for determining DA in pork. Full article

(This article belongs to the Section Food Analytical Methods)

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