Foods

17 pages, 4580 KB

Open AccessArticle

Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars

by Wei Wu, Xilong Wang, Jiayuan Chen, Jingjie Tan and Yu Fu

Foods 2025, 14(19), 3453; https://doi.org/10.3390/foods14193453 - 9 Oct 2025

Viewed by 403

Abstract

Collagen peptides derived from fish skin may be limited in food applications due to undesirable flavors. To investigate the effects of Maillard reaction modification on their physicochemical and flavor properties, collagen peptides from tilapia skin were prepared via enzymatic hydrolysis, followed by the [...] Read more.

Collagen peptides derived from fish skin may be limited in food applications due to undesirable flavors. To investigate the effects of Maillard reaction modification on their physicochemical and flavor properties, collagen peptides from tilapia skin were prepared via enzymatic hydrolysis, followed by the Maillard reaction with four reducing sugars (xylose, ribose, glucose and glucosamine) through a combined procedure involving simultaneous enzyme inactivation and Maillard reaction at 100 °C. The resultant Maillard reaction products (MRPs) were characterized by analyzing free amino groups, peptide size distribution and color difference, while the reaction progression was monitored using UV absorption and fluorescence spectroscopy. The flavor profile of MRPs was analyzed through quantitative descriptive sensory evaluation and GC-MS coupled with principal component analysis. Among the four reducing sugars tested, glucosamine-induced Maillard reaction products exhibited the most pronounced physicochemical and sensory improvements. Specifically, glucosamine-MRPs showed the greatest reduction in free amino groups (0.69 μmol/L) and a notable decrease in high-molecular-weight peptides (3.31%), accompanied by an increase in low-molecular-weight fractions. Colorimetric analysis revealed a marked color change (ΔE = 31.78), and spectral analysis further confirmed intensified UV absorbance and fluorescence intensity in the glucosamine group, indicating advanced reaction progression. Sensory evaluation demonstrated a significant reduction in bitterness and enhancement of umami and saltiness. Moreover, GC-MS analysis revealed that the glucosamine-treated group exhibited the most favorable volatile profile, characterized by an increase in aromatic compounds and a substantial decrease in undesirable odorants. This study provides a theoretical basis for controlling the undesirable flavor of collagen peptides through low-extent Maillard reactions by different reducing sugars. Full article

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

► Show Figures

Figure 1

25 pages, 4126 KB

Open AccessArticle

Structural Characterization of Polysaccharide from Flammulina velutipes and Its Impact on Hyperlipidemia Through Modulation of Hepatic Cholesterol Metabolism and Gut Microbiota

by Wei Jia, Huimin Wang, Ting Feng, Xiaoxiao Liu, Zhendong Liu, Zhengpeng Li, Wenhan Wang and Jingsong Zhang

Foods 2025, 14(19), 3452; https://doi.org/10.3390/foods14193452 - 9 Oct 2025

Viewed by 229

Abstract

FVPB1, a novel heteropolysaccharide, was extracted from the Flammulina velutipes fruiting body, and its structure was determined by methylation analysis, nuclear magnetic resonance (NMR) spectroscopy. FVPB1 demonstrated efficacy in inhibiting lipid accumulation in Raw264.7 cells and zebrafish, as well as in reducing weight [...] Read more.

FVPB1, a novel heteropolysaccharide, was extracted from the Flammulina velutipes fruiting body, and its structure was determined by methylation analysis, nuclear magnetic resonance (NMR) spectroscopy. FVPB1 demonstrated efficacy in inhibiting lipid accumulation in Raw264.7 cells and zebrafish, as well as in reducing weight gain and ameliorating liver injury in high-fat diet-induced mice. High concentration of FVPB1 significantly increased serum ApoA1 levels, while all tested doses (low, medium, and high) reduced serum ApoB levels in mice. Intervention with FVPB1 significantly increased the mRNA expression of Lcat and Cyp7a1 enzymes while markedly reducing the transcriptional level of Hmgcr reductase. Additionally, low concentration of FVPB1 enhanced CYP7A1 protein expression, whereas medium and high concentrations of FVPB1 promoted LCAT protein expression. Medium and high concentrations of FVPB1 significantly enhanced bile acid excretion in mice, with the high dose additionally promoting fecal sterol output. Alpha and beta diversity analyses demonstrated that a high-fat diet induced substantial dysbiosis in the gut microbiota of mice, characterized by reduced microbial diversity and richness. Intervention with FVPB1 significantly modulated the structural composition of the intestinal microbiota in high-fat diet-fed mice. Therefore, FVPB1 exerts lipid-lowering effect in high-fat diet-fed mice by modulating cholesterol metabolism and ameliorating gut microbiota dysbiosis. Full article

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

► Show Figures

Graphical abstract

17 pages, 1209 KB

Open AccessArticle

What’s Next for Microalgae Oil? A Scientific Mapping for Saturated Fatty Acids

by Michelle Amario, Daniel Kurpan, Wendel Batista da Silveira and Anita Ferreira do Valle

Foods 2025, 14(19), 3451; https://doi.org/10.3390/foods14193451 - 9 Oct 2025

Viewed by 347

Abstract

Lipids obtained from microalgae have recently received significant attention from the energy and food industries. Microalgae are promising alternatives and are more sustainable sources of lipids for the food industry, which faces a growing demand for food and increased environmental awareness among consumers. [...] Read more.

Lipids obtained from microalgae have recently received significant attention from the energy and food industries. Microalgae are promising alternatives and are more sustainable sources of lipids for the food industry, which faces a growing demand for food and increased environmental awareness among consumers. This study provides a bibliometric review of research articles published between 2019 and 2024 with the aim of understanding the future trends and tendencies of the applications of microalgal lipids in the food industry. A thorough assessment of 255 articles retrieved from the Scopus database showed an apparent decrease in the number of publications per year within the analyzed timeframe. The predominant focus has been basic research conducted on a lab-scale using chlorophytes (green algae) to optimize lipid production by modulating physicochemical cultivation parameters (i.e., nutrient availability, temperature, light, and pH). Lipids were mainly extracted using the Bligh and Dyer or Folch methods, quantified gravimetrically, and characterized using gas chromatography coupled to mass spectrometry. Publications referring to polyunsaturated fatty acids, such as omega-3 and omega-6, were the most abundant. The results emphasized the significance of microalgae as a promising biotechnological platform for the production of lipids within the food industry. Full article

(This article belongs to the Special Issue Microalgae in Food Systems: From Cultivation to Application)

► Show Figures

Figure 1

28 pages, 2243 KB

Open AccessArticle

Comprehensive Investigations into the Oil Extraction Process of Yellowish and Blackish Sesame Varieties, Parameters Optimization, and Absorbance Spectra Characteristics

by Abraham Kabutey, Sonia Habtamu Kibret, Su Su Soe and Mahmud Musayev

Foods 2025, 14(19), 3450; https://doi.org/10.3390/foods14193450 - 9 Oct 2025

Viewed by 210

Abstract

The demand for sesame oil is increasing due to its nutritious and medicinal qualities and industrial applications such as biodiesel production. Mechanical oil extraction is commonly used although yield is lower. Roasting conditions could improve oil yield. The present study investigated heating conditions [...] Read more.

The demand for sesame oil is increasing due to its nutritious and medicinal qualities and industrial applications such as biodiesel production. Mechanical oil extraction is commonly used although yield is lower. Roasting conditions could improve oil yield. The present study investigated heating conditions (temperature: 40, 50, and 60 °C and time: 15, 30, and 45 min) on oil extraction parameters of yellowish and blackish sesame varieties under a screw pressing operation based on a factorial design involving twenty-six experimental runs. The determined amounts of moisture content of yellowish and blackish sesame samples were 3.49 ± 0.19% w.b. and 6.69 ± 0.07% w.b. In that order, the oil contents of the samples were 38.73 ± 2.61% and 45.31 ± 6.51%. The overall optimal factor levels for explaining the calculated parameters (weight loss, seedcake, sediments in the oil, extraction loss, extracted crude oil, oil yield, and oil expression efficiency) were the heating temperature of 50 °C and time of 22.5 min for yellowish sesame, whereas those of blackish sesame were 60 °C and 15 min. The determined regression models with the significant terms predicted the crude oil, oil yield, and oil expression efficiency of yellowish sesame with the amounts of 25.496 g, 25.806%, and 66.631% in comparison with blackish sesame with the amounts of 20.449 g, 22.215%, and 49.029%. Yellowish sesame produced higher oil output than blackish sesame under the heating conditions. Similarities of absorption peaks were observed which can be used to assess adulteration and oil quality parameters. Full article

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

► Show Figures

Figure 1

24 pages, 9900 KB

Open AccessArticle

Lacticaseibacillus paracasei subsp. paracasei 2LB: Identification of Genes to Assess the Safety and Probiotic Potential of the Strain

by Gulyaim Abitayeva, Diana Kurmangali, Temirlan Baikonys and Zhandarbek Bekshin

Foods 2025, 14(19), 3449; https://doi.org/10.3390/foods14193449 - 9 Oct 2025

Viewed by 203

Abstract

In this study, we conducted a whole-genome analysis of the Lacticaseibacillus paracasei subsp. paracasei 2LB isolated from Kazakh traditional fermented milk (koumiss) to identify genes associated with the safety and probiotic potential of the strain. A comparative genomic analysis of the core and [...] Read more.

In this study, we conducted a whole-genome analysis of the Lacticaseibacillus paracasei subsp. paracasei 2LB isolated from Kazakh traditional fermented milk (koumiss) to identify genes associated with the safety and probiotic potential of the strain. A comparative genomic analysis of the core and pan-genome of L. paracasei 2LB was performed. Functional annotation revealed the presence of genes putatively involved in metabolism, genetic information processing, and cellular processes. In terms of safety parameters, the stability of its genetic material, the absence of the ability to synthesize virulence factors, and genes responsible for antibiotic resistance were characterized. Also, in vitro studies of the L. paracasei 2LB strain showed resistance to stress factors and antimicrobial activity, and the presence of coding sequences encoding adhesion factors, bacteriocins, bile salts, pH, cold and heat shock, and osmotic stress was observed through genomic analysis. These results indicate that the L. paracasei 2LB strain is a potential probiotic candidate and demonstrate that whole-genome analysis is a useful method for assessing the quality and safety of probiotics. Full article

(This article belongs to the Section Food Microbiology)

► Show Figures

Figure 1

26 pages, 9077 KB

Open AccessArticle

Post-Fermentation Application of Pea Protein-Based Fining Agents: Effects on Aromatic White Wine from Tămâioasa Românească

by Oana Arina Antoce and George Adrian Cojocaru

Foods 2025, 14(19), 3448; https://doi.org/10.3390/foods14193448 - 9 Oct 2025

Viewed by 333

Abstract

Pea protein is increasingly used as a plant-based alternative for fining white wines, aiming to reduce excessive polyphenols while replacing animal-derived or synthetic agents such as PVPP. This study compared pea protein alone (P), PVPP (PV), and untreated control wines (V0) with five [...] Read more.

Pea protein is increasingly used as a plant-based alternative for fining white wines, aiming to reduce excessive polyphenols while replacing animal-derived or synthetic agents such as PVPP. This study compared pea protein alone (P), PVPP (PV), and untreated control wines (V0) with five combinations containing pea protein and additional agents, such as activated carbon (C), bentonite (B), yeast hulls (Y), and fungal chitosan (K), forming the variants PCB, PYB, PCY, PKY, and PKC applied in doses of 20 g/hL. Fining was applied to aromatic white wines of Tămâioasa Românească in triplicate (50 L tanks), obtained and followed by standard vinification steps. Main wine parameters (ethanol, malic acid, acetic acid, pH) were largely unaffected by the treatments, while free sugar levels showed only slight variations. Some significant differences were observed in total acidity. Total polyphenol content was significantly reduced by ternary fining combinations containing pea protein and yeast extract (PCY and PKY), as well as by PVPP, with reductions of approximately 37% compared to the control. Proanthocyanidins were largely preserved irrespective of the treatment, whereas flavan-3,4-diols were significantly reduced by PVPP. The fining treatments induced only small, imperceptible differences in colour, detectable solely through CIELab measurements, with the classical PVPP treatment producing wines with wines with the greenest colour tones. Volatile profiles, assessed using a GC analyser with two columns (Heracles electronic nose), were analysed in detail. Of all the 8 experimental variants, chitosan- and yeast hull-containing combinations (PKY and PCY) enhanced both varietal and fermentation-derived aromas, particularly terpenes and key esters, producing the most expressive and complex wines. In these variants, compared to control wines, eucalyptol, linalool, and trans-linalool oxide increased approximately by 13.1–23.2%, 16.7–19.3% and 341.5–428.7%, respectively. Pea protein alone preserved the aroma profile closest to the untreated control, inducing no significant differences in all the compound classes, making it a suitable alternative to PVPP. In contrast, bentonite-containing treatments reduced ester and terpene concentrations, simplifying the aroma profile and diminishing varietal characteristics. In bentonite variants, especially PCB, reduced key aroma compounds such as 2-phenylethyl acetate by 17.9%, ethyl octanoate by 12.9% and ethyl decanoate by 33.0%, linalool and trans-linalool oxide, by 18.5%, and 22.7%, respectively. These results support the use of pea protein as a selective and minimally disruptive fining agent, suitable for reducing polyphenol content while preserving wine quality. Pea protein combinations with yeast hulls, and to some extent with chitosan or other fining agents, can further enhance aroma complexity and varietal expression. Full article

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

► Show Figures

Figure 1

27 pages, 1751 KB

Open AccessSystematic Review

Therapeutic Efficacy of Soy-Derived Bioactives: A Systematic Review of Nutritional Potency, Bioactive Therapeutics, and Clinical Biomarker Modulation

by Zara Fatima, Nizwa Itrat, Beenish Israr and Abdul Momin Rizwan Ahmad

Foods 2025, 14(19), 3447; https://doi.org/10.3390/foods14193447 - 9 Oct 2025

Viewed by 583

Abstract

Soybeans (Glycine max) are nutrient-dense legumes and a high-quality plant-based protein source containing all essential amino acids. With a protein content of 36–40%, soy surpasses many other plant-derived proteins in nutritional value. Its bioactive components, particularly peptides and isoflavones, contribute to [...] Read more.

Soybeans (Glycine max) are nutrient-dense legumes and a high-quality plant-based protein source containing all essential amino acids. With a protein content of 36–40%, soy surpasses many other plant-derived proteins in nutritional value. Its bioactive components, particularly peptides and isoflavones, contribute to reducing inflammation, oxidative stress, and the risk of chronic diseases. In undernourished regions such as Pakistan, where protein-energy malnutrition is prevalent among women and children, soy offers a sustainable and cost-effective nutritional intervention. This review synthesizes findings from biochemical analyses, nutritional profiling, and clinical trials evaluating the impact of soybean protein and its bioactive compounds on growth, metabolic health, immune function, and disease prevention. Emphasis was placed on studies relevant to food-insecure populations and technological innovations enhancing soy product bioavailability. Soy protein has been shown to have positive effects on hormonal regulation, cardiovascular health, cognitive function, and immune support. Technological approaches such as fortification and fermentation improve nutritional bioavailability and sensory acceptance. The integration of soy into local diets enhanced nutritional adequacy, promoted environmental sustainability, and aligned with Sustainable Development Goals. Soybeans represent a sustainable, nutrient-rich solution to combat protein-energy malnutrition in vulnerable communities. Their high-quality protein profile, therapeutic properties, and adaptability to local food systems make them an effective strategy for improving public health and supporting environmental resilience. Full article

(This article belongs to the Special Issue Unlocking the Potential of Ancient Grains: Health Benefits and Food Applications)

► Show Figures

Figure 1

17 pages, 763 KB

Open AccessArticle

Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast

by Suelen Priscila Santos, Silvino Sasso Robalo, Monica Voss, Bianca Campos Casarin, Bibiana Alves dos Santos, Renius de Oliveira Mello, Juliano Smanioto Barin, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol and Alexandre José Cichoski

Foods 2025, 14(19), 3446; https://doi.org/10.3390/foods14193446 - 8 Oct 2025

Viewed by 348

Abstract

Chicken meat is highly consumed worldwide due to its nutritional value, but its high water content and abundance of polyunsaturated fatty acids make it particularly vulnerable to structural and oxidative damage during freezing and thawing. Slow freezing, in particular, generates large ice crystals [...] Read more.

Chicken meat is highly consumed worldwide due to its nutritional value, but its high water content and abundance of polyunsaturated fatty acids make it particularly vulnerable to structural and oxidative damage during freezing and thawing. Slow freezing, in particular, generates large ice crystals that severely impair water-holding capacity (WHC), increase drip loss, promote color deterioration, and intensify protein and lipid oxidation. Innovative thawing strategies are therefore required to mitigate these quality losses. Ultrasound (US) has been successfully applied to accelerate thawing of fast-frozen meat; however, its potential for slowly frozen chicken breast remains poorly understood. This study aimed to evaluate the effects of US-assisted thawing at two frequencies (25 and 130 kHz), two amplitudes (100% and 60%), and three operating modes (normal, sweep, and degas) on the quality of slowly frozen chicken breast. Conventional thawing required 50 min, yielding WHC of 9.87%, drip loss of 4.65%, free sulfhydryls of 16.38 µmol/g, and ∆E of 3.91. In contrast, the optimized US condition (25 kHz, 100% amplitude, sweep mode) thawed samples in only 18 min, with markedly improved WHC (23.14%), reduced drip loss (3.25%), higher preservation of free sulfhydryls (24.69 µmol/g), and minimal color change (∆E = 3.72). Conversely, less effective parameters (e.g., 130 kHz, 60% amplitude, normal mode) prolonged thawing and compromised quality, with WHC dropping to 9.96% and drip loss increasing to 9.05%. Overall, US reduced thawing time under all conditions, but quality responses depended strongly on the applied parameters. The present findings demonstrate the novelty of optimizing US frequency, amplitude, and mode for thawing slowly frozen chicken breast, highlighting sweep mode at 25 kHz and 100% amplitude as the most effective strategy. Future research should explore its scalability and industrial applicability for poultry processing. Full article

(This article belongs to the Special Issue Integrating Novel Food Processing Technologies and Nutritional Strategies into the Assessment of Poultry: Meat Quality and Microbiological Safety)

► Show Figures

Figure 1

17 pages, 4770 KB

Open AccessArticle

Salt Equilibria and Protein Glycation in Young Child Formula

by Wenfu Chen, Wenzhu Yin, Xiumei Tao, Dasong Liu, Thom Huppertz, Xiaoming Liu and Peng Zhou

Foods 2025, 14(19), 3445; https://doi.org/10.3390/foods14193445 - 8 Oct 2025

Viewed by 385

Abstract

Young child formula (YCF) products are important sources of nutrients for children 1–3 years of age. Salt equilibria and protein glycation are two of the crucial aspects affecting nutritional properties and digestive behaviors of YCF, but detailed insights into these two aspects of [...] Read more.

Young child formula (YCF) products are important sources of nutrients for children 1–3 years of age. Salt equilibria and protein glycation are two of the crucial aspects affecting nutritional properties and digestive behaviors of YCF, but detailed insights into these two aspects of YCF products remains limited. This study analyzed the distribution of salts and the level of protein glycation in 25 commercial YCF products from the retail market in China. The YCF products were reconstituted (12 g of powder per 100 g of water) and the distribution of calcium and phosphorus between the sedimentable (at 200× g), protein-associated and soluble (10 kDa-permeable) fractions were determined. Blocked lysine and 5-hydroxymethylfurfural were analyzed using reversed-phase high-performance liquid chromatography. Varying proportions of calcium (3.0–39.3%) and phosphorus (1.2–29.8%) were sedimentable for the products. Notable proportions of calcium (28.9–62.7%) and phosphorus (27.4–57.9%) were associated with the proteins. The remainder of the calcium (24.9–41.4%) and phosphorus (34.2–62.1%) were soluble. When expressing the protein-associated calcium as a function of casein, i.e., casein mineralization, large differences (~1.7 fold) were found among products. Variation in blocked lysine (7.4–19.2% of total lysine) and 5-hydroxymethylfurfural contents (3.0–7.0 mg/100 g protein) among products was also observed, suggesting notable differences in heat-load during processing. This study revealed notable variation in salt distribution and protein glycation among the YCF products. These findings underscore the critical need for manufacturers to optimize formulation and processing approaches, e.g., using milk with a low level of casein mineralization and using milk protein sources as concentrated liquid rather than powder to reduce protein glycation, to improve nutritional properties of the products. Full article

(This article belongs to the Section Dairy)

► Show Figures

Figure 1

16 pages, 2668 KB

Open AccessArticle

Potato Protein Suppresses Proteolytic Activity and Improves Textural Property of Tropical and Cold-Water Fish Surimi

by Ali Hamzeh, Sunanta Chumee, Maarten Hotse Wilbrink, Robin Eric Jacobus Spelbrink, Marc Christiaan Laus and Jirawat Yongsawatdigul

Foods 2025, 14(19), 3444; https://doi.org/10.3390/foods14193444 - 8 Oct 2025

Viewed by 355

Abstract

Potato protein (PP) at concentrations of 0.025–0.3% was added to tropical fish surimi, including lizardfish (LZ) and threadfin bream (TB), and cold-water fish, namely Alaska pollock (AP) and Pacific whiting (PW), to examine its effect on proteolytic inhibition and surimi gel texture. Tropical [...] Read more.

Potato protein (PP) at concentrations of 0.025–0.3% was added to tropical fish surimi, including lizardfish (LZ) and threadfin bream (TB), and cold-water fish, namely Alaska pollock (AP) and Pacific whiting (PW), to examine its effect on proteolytic inhibition and surimi gel texture. Tropical fish surimi, particularly LZ, exhibited the highest degree of autolysis induced by endogenous proteases (p < 0.05), as evidenced by degradation of myosin heavy chain and tropomyosin. PP demonstrated a broad range of proteolytic inhibition activities against chymotrypsin, trypsin, papain, and cathepsin L, with chymotrypsin being the most susceptible. At a PP concentration of 0.3%, the highest autolytic inhibition was obtained in AP (72.24%), followed by LZ surimi (60.44%, p < 0.05). Egg white protein (EW) showed autolytic inhibitory activity at 14.50–50.52% in all species at 0.3%. Surimi gels with only 0.025% PP exhibited breaking forces and distance comparable to those with added 0.3% EW, regardless of the cooking regimes. In tropical surimi, PP at 0.3% increased the breaking force by 4.13–5.38-fold under a setting condition (as the best heating regime) compared with the control. At this concentration, PP decreased the whiteness of LZ and AP in the set surimi gels by 7.03% and 6.42% (p < 0.05), respectively, whereas its effect on TB and PW surimi was negligible. The study demonstrates that PP can be a promising alternative to EW to control proteolytic degradation and improve textural properties of cold-water and tropical surimi. Full article

(This article belongs to the Special Issue Food Proteins: Nutritional Properties, Allergenicity, and Functional Properties)

► Show Figures

Figure 1

21 pages, 328 KB

Open AccessArticle

Sunflower (Helianthus annuus) Seed Supplementation in Corn Silage-Based Diets for Dairy Ewes Modifies Milk and Cheese Fatty Acid Profile and Sensory Properties of Cheese

by Manuel Gonzalez-Ronquillo, Beatriz Schettino Bermudez, Jose J. Perez Gonzalez, Alondra Cristel Narvaez Lopez, Lizbeth E. Robles Jimenez and Navid Ghavipanje

Foods 2025, 14(19), 3443; https://doi.org/10.3390/foods14193443 - 8 Oct 2025

Viewed by 302

Abstract

Consumers increasingly demand dairy products with improved nutritional quality, particularly regarding their fatty acid (FA) composition, due to recognized implications for human health. This study aimed to evaluate the modification in the composition, FA profile, and sensory profile of cheeses elaborated with ewe [...] Read more.

Consumers increasingly demand dairy products with improved nutritional quality, particularly regarding their fatty acid (FA) composition, due to recognized implications for human health. This study aimed to evaluate the modification in the composition, FA profile, and sensory profile of cheeses elaborated with ewe milk, through the diet inclusion of crushed sunflower (Helianthus annuus) seeds and sunflower seed silage in corn silage-based diets. The study was conducted with six East-Friesian ewes in a double 3 × 3 Latin square design, including three 21-day periods. Three diets were based on ad libitum corn silage as follows: control (CTRL, without supplementation), sunflower seeds (SFS, supplemented with 86 g/kg crushed sunflower seeds), and sunflower seed silage (SFSS, supplemented with 137 g/kg sunflower seed silage). The composition and FA profile of milk and cheese, and the sensory properties of cheese, together with the sensory profile, were evaluated. Dietary feeding with SFS and SFSS did not affect milk production and milk fat percentage but increased protein percentage. SFS and/or SFSS increased C18:0, C18:1 trans-9, and C18:1 cis-9 compared to CTRL in milk and cheese. Cheeses from SFS ewes showed improved taste and total acceptability, while odor, color, and texture of cheese remained unaffected. Therefore, SFS and SFSS appeared as a viable strategy to increase the contribution of FA with beneficial effects for health in milk and cheeses. Full article

(This article belongs to the Special Issue Milk and Dairy Products: Linking the Chemistry, Structure, Processing, and Food Properties: Second Edition)

16 pages, 2458 KB

Open AccessCommunication

Machine Learning and UHPLC–MS/MS-Based Discrimination of the Geographical Origin of Dendrobium officinale from Yunnan, China

by Tao Lin, Yanping Ye, Jiao Zhang, Jing Wang, Zhengxu Hu, Khine Zar Linn, Xinglian Chen, Hongcheng Liu, Zhenhuan Liu and Qinghua Yao

Foods 2025, 14(19), 3442; https://doi.org/10.3390/foods14193442 - 8 Oct 2025

Viewed by 432

Abstract

A rapid targeted screening method for 22 compounds, including flavonoids, glycosides, and phenolics, in Dendrobium officinale was developed using UHPLC–MS/MS, demonstrating good linear correlation coefficients, precision, repeatability, and stability. D. officinale from the Guangnan and Maguan regions can be effectively classified into two [...] Read more.

A rapid targeted screening method for 22 compounds, including flavonoids, glycosides, and phenolics, in Dendrobium officinale was developed using UHPLC–MS/MS, demonstrating good linear correlation coefficients, precision, repeatability, and stability. D. officinale from the Guangnan and Maguan regions can be effectively classified into two distinct categories using PCA. In addition, OPLS-DA discriminant analysis enables clear separation between groups, with samples forming well-defined clusters. The 22 chemical components provide valuable origin-related information for D. officinale. The compounds with VIP values of >1 included eriodictyol, vanillic acid, protocatechuic acid, gentisic acid, and naringenin. The difference in naringenin content between D. officinale from the two production areas was minimal. By contrast, eriodictyol and vanillic acid were relatively abundant in D. officinale from Guangnan, while gentisic acid and protocatechuic acid were more prevalent in D. officinale from Maguan. The pathways with higher Kyoto Encyclopedia of Genes and Genomes enrichment were primarily associated with lipid metabolism and atherosclerosis, fluid shear stress and atherosclerosis, and nonalcoholic fatty liver disease. These findings suggest that D. officinale exhibits promising lipid-balancing properties and potential cardiovascular health benefits. Seven machine learning algorithms—Random Forest, XGBoost, Support Vector Machine, k-Nearest Neighbor, Backpropagation Neural Network, Random Tree, and CatBoost—demonstrated superior accuracy and precision in distinguishing D. officinale from the Guangnan and Maguan regions. The key compounds with higher weights—vanillic acid, chrysoeriol, trigonelline, isoquercitrin, gallic acid, 4-hydroxybenzaldehyde, eriodictyol, sweroside, apigenin, and homoeriodictyol—play a crucial role in model construction and the identification of D. officinale from the Guangnan and Maguan regions. The quantification of 22 compounds using UHPLC–MS/MS, combined with PCA, OPLS-DA, and machine learning, enables effective discrimination of D. officinale from these two Yunnan production areas. Full article

(This article belongs to the Special Issue Food Fraud as a Global Problem: Advanced Analytical Tools to Detect Species, Country of Origin and Adulterations: Second Edition)

► Show Figures

Figure 1

17 pages, 5521 KB

Open AccessArticle

Modulation of Intestinal Smooth Muscle Cell Function by BL-99 Postbiotics in Functional Constipation

by Wen Zhao, Mingkun Liu, Hanglian Lan, Ran Wang, Wei-Lian Hung, Jian He and Bing Fang

Foods 2025, 14(19), 3441; https://doi.org/10.3390/foods14193441 - 8 Oct 2025

Viewed by 334

Abstract

Postbiotics, as a novel class of functional components, have garnered considerable scholarly and industrial interest due to their distinctive advantages in food processing applications and their positive impact on human health. Although postbiotics have demonstrated potential in alleviating constipation, their specific mechanism of [...] Read more.

Postbiotics, as a novel class of functional components, have garnered considerable scholarly and industrial interest due to their distinctive advantages in food processing applications and their positive impact on human health. Although postbiotics have demonstrated potential in alleviating constipation, their specific mechanism of action and bioactive components remain unclear. This study aimed to investigate the ameliorative effects and potential mechanisms of postbiotics derived from Bifidobacterium animalis subsp. lactis BL-99 (BL-99) on FC using both in vivo and in vitro models. The findings revealed that both BL-99 and its postbiotics significantly mitigated FC symptoms, as evidenced by enhanced intestinal motility, and elevated fecal water content. Additionally, treatment with BL-99 postbiotics was associated with an increase in the thickness of the intestinal muscular layer and a reduction in apoptosis of intestinal smooth muscle cells (SMCs). Mechanistically, BL-99 postbiotics were found to enhance the contractile response and promote the proliferation of intestinal SMCs. Furthermore, untargeted metabolomics analysis identified two key bioactive peptides, Glu-Val and Glu-Leu, as the active components in BL-99 responsible for regulating SMC function. Collectively, these findings highlight the potential of BL-99 postbiotics as a promising functional food ingredient for alleviating FC, providing a novel and effective strategy for the developing dietary interventions targeting this condition. Full article

(This article belongs to the Special Issue Key Bioactive Components of Probiotics and Postbiotics and Their Applications in Foods)

► Show Figures

Figure 1

25 pages, 2622 KB

Open AccessArticle

Food Emotional Perception and Eating Willingness Under Different Lighting Colors: A Preliminary Study Based on Consumer Facial Expression Analysis

by Yuan Shu, Huixian Gao, Yihan Wang and Yangyang Wei

Foods 2025, 14(19), 3440; https://doi.org/10.3390/foods14193440 - 8 Oct 2025

Viewed by 531

Abstract

The influence of lighting color on food is a multidimensional process, linking visual interventions with people’s perception of food appearance, physiological responses, and psychological associations. This study, as a preliminary exploratory research, aims to initially investigate the effects of different lighting colors on [...] Read more.

The influence of lighting color on food is a multidimensional process, linking visual interventions with people’s perception of food appearance, physiological responses, and psychological associations. This study, as a preliminary exploratory research, aims to initially investigate the effects of different lighting colors on food-induced consumer appetite and emotional perception. By measuring consumers’ physiological facial expression data, we verify whether the results are consistent with self-reported subjective evaluations. Questionnaires, Shapiro–Wilk tests, and one-sample t-tests were employed for data mining and cross-validation and combined with generalized facial expression recognition (GFER) technology to analyze participants’ emotional perceptions under various lighting colors. The results show that consumers displayed the most positive emotions and the highest appetite under 2700 K warm white light. Under this condition, the average intensity of participants’ “happy” emotion was 0.25 (SD = 0.12), indicating a clear positive emotional state. Eating willingness also reached its peak at 2700 K. In contrast, blue light-induced negative emotions and lower appetite. Among all lighting types, blue light evoked the strongest “sad” emotion (M = 0.39). This study provides a preliminary exploration of the theoretical framework regarding the relationship between food and consumer behavior, offering new perspectives for product marketing in the food industry and consumer food preference cognition. However, the generalizability of its conclusions still requires further verification in subsequent studies. Full article

(This article belongs to the Section Sensory and Consumer Sciences)

► Show Figures

Figure 1

21 pages, 1203 KB

Open AccessArticle

Optimization of Calibration Strategies for the Quantification of Volatile Compounds in Virgin Olive Oil

by Enrique J. Díaz-Montaña, María Barbero-López, Ramón Aparicio-Ruiz, Diego L. García-González and María T. Morales

Foods 2025, 14(19), 3439; https://doi.org/10.3390/foods14193439 - 8 Oct 2025

Viewed by 297

Abstract

The quantification of volatile compounds in virgin olive oil poses several analytical challenges due to the existence of different concentrations, chemical families, and the possible matrix effect. Accurate quantification, using adequate methodological calibration and statistical procedures, is essential for obtaining reliable results. The [...] Read more.

The quantification of volatile compounds in virgin olive oil poses several analytical challenges due to the existence of different concentrations, chemical families, and the possible matrix effect. Accurate quantification, using adequate methodological calibration and statistical procedures, is essential for obtaining reliable results. The aim of this work was to develop and validate an analytical–statistical approach for the quantification of volatile compounds in virgin olive oil. Therefore, several analytical parameters were determined for four calibrations. The ordinary least square (OLS) linear adjustment was selected over the weighted least square due to the homoscedasticity of the variable errors. Additionally, standard addition (AC) and AC with an internal standard (IS) exhibited greater variability, whereas external matrix-matched calibration (EC) was identified as the most reliable approach for quantifying volatile compounds in virgin olive oil. The employment of an IS did not improve the performance of the method in any case. Thus, based on the statistical results, the OLS linear adjustment with EC was selected as the best statistical–analytical approach for quantifying volatiles in olive oil matrices. The volatiles of nine virgin olive oil samples were quantified, applying different methodological calibrations, and no differences were detected, underscoring EC as a superior alternative. Full article

(This article belongs to the Special Issue Analytical and Chemometrics Techniques in Food Quality and Safety)

► Show Figures

Figure 1

17 pages, 1830 KB

Open AccessArticle

Green Extraction and Targeted LC-MS Analysis of Biopesticides in Honey Using Natural Deep Eutectic Solvents

by Theaveraj Ravi, Alba Reyes-Ávila, Laura Carbonell-Rozas, Asiah Nusaibah Masri, Antonia Garrido Frenich and Roberto Romero-González

Foods 2025, 14(19), 3438; https://doi.org/10.3390/foods14193438 - 8 Oct 2025

Viewed by 400

Abstract

Natural Deep Eutectic Solvents (NADES) were synthesized from food-grade components and evaluated as green extractants for the simultaneous recovery and liquid chromatography coupled to quadrupole-Orbitrap mass spectrometry (LC–Q-Orbitrap-MS) analysis of biopesticide residues in a complex matrix like honey. Conventional solid–liquid extraction (SLE) was [...] Read more.

Natural Deep Eutectic Solvents (NADES) were synthesized from food-grade components and evaluated as green extractants for the simultaneous recovery and liquid chromatography coupled to quadrupole-Orbitrap mass spectrometry (LC–Q-Orbitrap-MS) analysis of biopesticide residues in a complex matrix like honey. Conventional solid–liquid extraction (SLE) was applied, initially using choline chloride-2,3-butanediol (1:4, molar ratio) as the NADES extractant solvent, before systematically evaluating other NADES formulations. Extraction parameters, such as time (10 min, 20 min, and 30 min), technique (rotary mixing vs. sonication), and NADES composition, namely lactic acid–glucose–water (LGH, 5:1:9, molar ratio), lactic acid–glycerol–water (LGLH, 1:1:3, molar ratio), urea–glycerol–water (UGLH, 1:1:2, molar ratio), and choline chloride–2,3-butanediol (ChClBt, 1:4, molar ratio), were systematically optimized. Rotating agitation for 10 min yielded the highest overall recoveries and was therefore selected as the optimal extraction time. Rotary shaking was chosen over sonication due to its superior performance across both simple and complex matrices. Among the NADES tested, UGLH proved to be the most effective composition for the honey matrix. The analytical method was validated for the honey matrix. Linearity showed excellent performance across the tested concentration range, with R² values above 0.95 for all analytes. Matrix effects were within ±20% for nearly half of the compounds, while a few exhibited moderate matrix enhancement. Recoveries ranged from 50.1% to 120.5% at 500 µg/kg and 1000 µg/kg, demonstrating acceptable extraction performance. Intra-day and inter-day precision showed relative standard deviations (RSDs) below 20% for most analytes. Limits of quantification (LOQs) were established at 500 µg/kg for eight compounds based on recovery and precision criteria. These results confirm the suitability of the proposed NADES-based method for sensitive and reliable analysis of biopesticide residues in honey. When compared to conventional extraction methods, the proposed NADES-based protocol proved to be a greener alternative, achieving the highest AGREEprep score due to its use of non-toxic solvents, lower waste generation, and overall sustainability. Full article

(This article belongs to the Special Issue Chromatography and Mass Spectrometry Technologies Applied in the Detection of Food Contaminants Residues)

► Show Figures

Figure 1

19 pages, 947 KB

Open AccessArticle

Valorization of Camelina Cake by Fractionation: Characterization of Nutritional and Functional Properties

by Slađana Rakita, Nedeljka Spasevski, Strahinja Vidosavljević, Zorica Tomičić, Ivan M. Savić, Ivana M. Savić Gajić, Olivera Đuragić and Ana Marjanović Jeromela

Foods 2025, 14(19), 3437; https://doi.org/10.3390/foods14193437 - 8 Oct 2025

Viewed by 312

Abstract

The objective of this study was to investigate the effects of fractionation by sieving on cold-pressed camelina cake by separating it into particle-sized fractions and evaluating their nutritional and functional properties. Two Camelina sativa varieties, NS Zlatka and NS Slatka, were mechanically cold-pressed [...] Read more.

The objective of this study was to investigate the effects of fractionation by sieving on cold-pressed camelina cake by separating it into particle-sized fractions and evaluating their nutritional and functional properties. Two Camelina sativa varieties, NS Zlatka and NS Slatka, were mechanically cold-pressed using a screw press then ground into flour. The resulting material was fractionated into three particle-sized fractions, >250 µm, 250–180 µm, and <180 µm, using a laboratory dry sieving system. Both the whole cake and the separated fractions were analyzed for proximate composition, amino acid and fatty acid profiles, tocopherol content, antioxidant potential, color characteristics, and water and oil absorption capacities. The results indicated that the finest cake fraction (<180 µm) from both camelina varieties contained the highest content of protein (~40%), fat (17–19%), essential amino acids (~17 g/100 g), γ-tocopherols (254–266 mg/kg), and the lowest content of condensed tannins (0.5–0.9 g/kg). It also displayed a lighter color and increased yellowness. However, it contained the highest concentrations of glucosinolates (24–27 μmol/g) and phytic acid (38–41 g/kg). In contrast, the coarsest fraction (>250 µm) had increased crude fiber content (13–15%), higher antioxidant potential, the greatest water absorption capacity, and a darker color with a more pronounced reddish color. It also contained the lowest levels of glucosinolates (19–21 μmol/g) and phytic acid (17–20 g/kg). In conclusion, whole camelina cake and its fractions demonstrate considerable potential for use in animal feed and a variety of human nutritional products, due to their favorable nutritional composition and functional properties. Fine fractions with high levels of antinutritional compounds could be used as a substrate for the extraction of bioactive compounds and may find further application in the cosmetic and pharmaceutical industries. Full article

(This article belongs to the Special Issue Sustainable Management, Recovery, and Transformation of Food Waste and By-Products)

► Show Figures

Figure 1

10 pages, 658 KB

Open AccessArticle

Preparation and Digestive Properties of Biscuits Enriched with Extrusion-Modified Dietary Fiber: Effects on Slow Transit Constipation

by Zhan Wang, Dong Tan, Kemeng Zhao, Wangyang Shen, Jie Zhu, Hongjian Zhang and Xiwu Jia

Foods 2025, 14(19), 3436; https://doi.org/10.3390/foods14193436 - 8 Oct 2025

Viewed by 322

Abstract

Dietary fiber (DF) is essential for digestive health, and wheat bran is a potential source because of its high fiber content. Extrusion processing enhances wheat bran’s functional properties by modifying its structure. This study aimed to examine the effects of extrusion-modified wheat bran [...] Read more.

Dietary fiber (DF) is essential for digestive health, and wheat bran is a potential source because of its high fiber content. Extrusion processing enhances wheat bran’s functional properties by modifying its structure. This study aimed to examine the effects of extrusion-modified wheat bran dietary fiber (E-WBDF) on biscuits, focusing on textural, color, and digestive characteristics, and evaluate its ability to alleviate constipation using a mouse model. E-WBDF-enriched biscuits exhibited lower brightness, deeper color, reduced hardness, and a significant decline in digestion rate compared with conventional biscuits. In the mouse model, E-WBDF biscuits increased fecal volume and moisture, shortened defecation time, and accelerated small intestine transit. The results indicate that E-WBDF can enhance the physical properties of biscuits while reducing their digestion rate, thereby exhibiting a potential therapeutic effect in alleviating constipation in the mouse model. This study provides novel insights into using E-WBDF in biscuit formulations, offering a promising strategy for developing functional foods that promote digestive health. Full article

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

► Show Figures

Graphical abstract

14 pages, 3191 KB

Open AccessArticle

The Effects of Hot Air and Microwave Drying on the Structural and Physicochemical Properties of Soluble Dietary Fiber from Sugar Beet Pulp

by Xinmeng Huang, Zunqi Zhang, Yuanpeng Li, Yuting Yang, Ailikemu Mulati, Dilireba Shataer and Jiayi Wang

Foods 2025, 14(19), 3435; https://doi.org/10.3390/foods14193435 - 7 Oct 2025

Viewed by 459

Abstract

Sugar beet pulp (SBP), a byproduct of the sugar industry, presents significant potential for enhancing economic benefits and promoting sustainable development through its comprehensive utilization. SBP is rich in fiber, with its soluble dietary fiber (SDF) constituting a high-value component. The initial step [...] Read more.

Sugar beet pulp (SBP), a byproduct of the sugar industry, presents significant potential for enhancing economic benefits and promoting sustainable development through its comprehensive utilization. SBP is rich in fiber, with its soluble dietary fiber (SDF) constituting a high-value component. The initial step in the preparation of SDF involves the drying of fresh SBP. This study compares the effects of hot air and microwave drying on the composition, structure, and physicochemical properties of SDF in SBP. Technologies such as gel permeation chromatography, gas chromatography–mass spectrometry, Fourier transform infrared spectroscopy, scanning electron microscopy, and Zeta potential analysis were employed. Results indicated that microwave drying enhanced sugar components in SDF, reduced polysaccharide molecular weight, and formed a uniform and porous microstructure. This resulted in a higher Zeta potential (−24.76 mV) and increased water holding capacity (5.01 g/g). Hot air-dried samples preserved a more intact cell wall network, exhibiting higher swelling capacity (5.18 mL/g). The study demonstrated how both drying methods differentially regulated SDF quality from sugar beet pulp, suggesting that drying process selection should be based on specific application needs. Full article

(This article belongs to the Special Issue Mathematical Modelling Approach and Simulation in Food Drying Applications)

► Show Figures

Figure 1

21 pages, 3762 KB

Open AccessArticle

Rapid Detection of Foodborne Pathogenic Bacteria in Beef Using Surface-Enhanced Raman Spectroscopy

by Huixin Zuo, Yingying Sun, Mingming Huang, Yuqi Liu, Yimin Zhang and Yanwei Mao

Foods 2025, 14(19), 3434; https://doi.org/10.3390/foods14193434 - 7 Oct 2025

Viewed by 446

Abstract

Foodborne pathogenic bacteria in meat pose a serious threat to human health. Traditional detection methods for these bacteria are often time-consuming and labor-intensive. In this study, we applied surface-enhanced Raman scattering (SERS) combined with portable Raman spectroscopy as a rapid and convenient detection [...] Read more.

Foodborne pathogenic bacteria in meat pose a serious threat to human health. Traditional detection methods for these bacteria are often time-consuming and labor-intensive. In this study, we applied surface-enhanced Raman scattering (SERS) combined with portable Raman spectroscopy as a rapid and convenient detection technique. SERS is a sensitive and fast method that enhances light scattering on rough metal surfaces. Silver nanoparticles (AgNPs) were used as SERS substrates to identify and analyze four pathogenic bacteria, including Escherichia coli (E. coli) O157:H7, Salmonella typhimurium (S. typhimurium), Staphylococcus aureus (S. aureus), and Listeria monocytogenes (L. monocytogenes), in beef. We optimized the detection conditions of AgNPs and established the limit of detection (LOD) for these four pathogenic bacteria in both pure culture and beef samples. The LODs were as low as 4–23 CFU/mL in beef samples, indicating high detection sensitivity. Linear discriminant analysis (LDA) was used to analyze the SERS spectra, yielding an accuracy of 91.7–97.3%. This study not only provides a rapid and portable detection method for pathogenic bacteria in beef but also overcomes the limitations of traditional methods that are often time-consuming and not suitable for on-site detection. However, the current study is limited to the detection of the four specific pathogenic bacteria, and further research is needed to expand the range of detectable pathogens and to improve the robustness of the detection models for more complex meat samples. Overall, this research demonstrates the potential of SERS combined with portable Raman spectroscopy as a powerful tool for the rapid detection of pathogenic bacteria in meat products, which could significantly enhance food safety monitoring and control. Full article

(This article belongs to the Special Issue Application of Surface-Enhanced Raman Spectroscopy in Food Analysis and Quality Control)

► Show Figures

Figure 1

21 pages, 1008 KB

Open AccessArticle

Nutritional Characterization of Annual and Perennial Glassworts from the Apulia Region (Italy)

by Luigi Giuseppe Duri, Lucia Botticella, Corrado Lazzizera, Enrico Vito Perrino, Angelica Giancaspro, Anna Rita Bernadette Cammerino, Anna Bonasia, Antonio Elia and Giulia Conversa

Foods 2025, 14(19), 3433; https://doi.org/10.3390/foods14193433 - 7 Oct 2025

Viewed by 363

Abstract

Halophytes are increasingly recognized as sustainable crops that offer a wide range of nutrients. This study provides a nutritional characterization of annual (Salicornia europaea) and perennial (Sarcocornia fruticosa, Arthrocaulon macrostachyum) species of glasswort, collected from different coastal habitats in [...] Read more.

Halophytes are increasingly recognized as sustainable crops that offer a wide range of nutrients. This study provides a nutritional characterization of annual (Salicornia europaea) and perennial (Sarcocornia fruticosa, Arthrocaulon macrostachyum) species of glasswort, collected from different coastal habitats in southern Italy. S. europaea was also cultivated under non-saline conditions. Results showed differences in mineral content, and bioactive compounds among genotypes, but they were modulated by environmental conditions, leading to significant site-specific variation. S. europaea, regardless of the collecting sites, exhibited the highest concentration of minerals (K, Ca, and Mg), chlorophylls, carotenoids, and phenolic compounds as well as antioxidant activity. A. macrostachyum stood out for its high flavonoid and sterol content, exhibiting other nutritional traits comparable to S. europaea when collected in a more arid site. A. macrostachyum and S. fruticosa displayed similar compositional features, showing the highest anthocyanin and iodine (187.8 µg 100 g⁻¹ FW, on average) content. Sodium and potassium—critical for hypertension management—varied, exceeding the recommended Na/K ratio (1) for human consumption, especially in A. macrostachyum grown close to the sea. The most promising result was observed in non-saline S. europaea and in an A. macrostachyum sample (1.7, on average). Overall findings confirm the potential of both annual and perennial glassworts as nutritionally rich, sustainable crops for marginal environments. Full article

(This article belongs to the Special Issue Bioactive Compounds in Fruits and Vegetables: Processing, Bioavailability and Functional Properties)

► Show Figures

Figure 1

25 pages, 2836 KB

Open AccessArticle

Integrative Comparison of Variations in Taste, Aroma, and Sensory Characteristics Among Four Sweet Cherry Cultivars to Explore Quality Differences During Storage

by Han Wang, Jingxuan Lu, Luyao Chen, Lizhi Deng, Ranran Xu, Jiankang Cao, Weibo Jiang, Yiqin Zhang and Baogang Wang

Foods 2025, 14(19), 3432; https://doi.org/10.3390/foods14193432 - 7 Oct 2025

Viewed by 374

Abstract

The taste, aroma, and sensory characteristics of cherries are key factors influencing consumer acceptance. In this study, the sensory evaluation, biochemical characteristics, and their relationships with consumer satisfaction of several representative cherry cultivars were analyzed during cold storage to establish systematic quality evaluation [...] Read more.

The taste, aroma, and sensory characteristics of cherries are key factors influencing consumer acceptance. In this study, the sensory evaluation, biochemical characteristics, and their relationships with consumer satisfaction of several representative cherry cultivars were analyzed during cold storage to establish systematic quality evaluation parameters. Targeted metabolomics analysis revealed significant differences in physiological quality and metabolic profiles among the tested cultivars. Specifically, ‘Benitemari’ demonstrated more contents of soluble solids and titratable acid, while ‘Tieton’ and ‘Skeena’ showed higher concentrations of volatile organic compounds and polyphenolics. Furthermore, hexanal and (E)-2-hexenal were identified as the dominant VOCs, while cyanidin-3-O-rutinoside was confirmed as a major phenolic component across the cultivars. Finally, the comprehensive score of the principal component model was significantly positively correlated with the scores of firmness, chewiness, sweetness, sourness, and taste and bitterness in the sensory evaluation. The results were expected to provide valuable guidance for standardizing the sweet cherry supply chain and cultivating high-quality sweet cherry cultivars. Full article

(This article belongs to the Special Issue Postharvest Storage and Preservation Technologies for Agri-Food)

► Show Figures

Figure 1

17 pages, 1178 KB

Open AccessArticle

A Machine-Learning-Based Prediction Model for Total Glycoalkaloid Accumulation in Yukon Gold Potatoes

by Saipriya Ramalingam, Diksha Singla, Mainak Pal Chowdhury, Michele Konschuh and Chandra Bhan Singh

Foods 2025, 14(19), 3431; https://doi.org/10.3390/foods14193431 - 7 Oct 2025

Viewed by 381

Abstract

Potatoes are the most extensively cultivated vegetable crop in Canada and rank as the fifth largest primary agricultural commodity. Given their diverse end uses and significant market value, particularly in processed forms, ensuring consistent quality from harvest to consumption is of critical importance. [...] Read more.

Potatoes are the most extensively cultivated vegetable crop in Canada and rank as the fifth largest primary agricultural commodity. Given their diverse end uses and significant market value, particularly in processed forms, ensuring consistent quality from harvest to consumption is of critical importance. Total glycoalkaloids (TGA) are nitrogen-containing secondary metabolites that are known to accumulate in the tuber as an effect of greening in-field or elsewhere in the supply chain. In this study, 210 Yukon Gold (YG) potatoes were exposed to a constant light source to green over a period of 14 days and sampled in 7-day intervals. The samples were scanned using a short-wave infrared (SWIR) hyperspectral imaging camera in the 900–2500 nm wavelength range. Once individually scanned, pixel-wise spectral data was extracted and averaged for each tuber and matched with its respective ground truth TGA values which were obtained using a High-Performance Liquid Chromatography (HPLC) system. Prediction models using the partial least squares regression technique were developed from the extracted hyperspectral data and reference TGA values. Wavelength selection techniques such as competitive adaptive re-weighted sampling (CARS) and backward elimination (BE) were deployed to reduce the number of contributing wavelengths for practical applications. The best model resulted in a correlation coefficient of cross-validation (R²_cv) of 0.72 with a root mean square error of cross-validation (RMSE_cv) of 51.50 ppm. Full article

(This article belongs to the Special Issue Infrared Spectroscopy and Hyperspectral Imaging for Detecting Food Contaminants and Residues)

► Show Figures

Figure 1

29 pages, 3501 KB

Open AccessArticle

Natural SilibininLinoleate: A Protective Antioxidant in Edible Vegetable Oils

by Cristina Adriana Dehelean, Sergio Liga, Mariana-Atena Poiana, Ileana Cocan, Dorina Coricovac, Liliana Cseh, Mariana Suba and Ersilia Alexa

Foods 2025, 14(19), 3430; https://doi.org/10.3390/foods14193430 - 6 Oct 2025

Viewed by 422

Abstract

This study evaluated the potential of silibinin linoleate (SL), a natural derivative of silibinin, as an antioxidant to improve the thermal stability of sunflower oil (SF). SL was synthesized through green technology by enzymatic esterification, using mild reaction conditions. SL was added to [...] Read more.

This study evaluated the potential of silibinin linoleate (SL), a natural derivative of silibinin, as an antioxidant to improve the thermal stability of sunflower oil (SF). SL was synthesized through green technology by enzymatic esterification, using mild reaction conditions. SL was added to high-oleic SF samples at three concentrations (200, 400, and 600 ppm), and the oils were subjected to heating at 180 °C for 4 and 8 h. Oxidative stability, fatty acid composition, and nutritional indices were analyzed. The results showed that 600 ppm SL provided the strongest antioxidant effect, significantly reducing oxidation parameters after 8 h of heating, in addition to the following values: peroxide value (PV) 14.22 ± 0.31 meq O₂/kg, p-anisidine value (p-AV) 22.85 ± 0.34, inhibition of oxidation (IO) 56.41 ± 0.31%, and total oxidation value (TOTOX) 51.30 ± 0.39. FTIR spectroscopy confirmed that SL effectively protected the triglyceride structure and limited the formation of oxidation by-products. SL demonstrated a protective effect against thermal oxidation in sunflower oil, with its efficacy being clearly dose-dependent. At 600 ppm, SL showed comparable or superior activity to BHT. However, this effect was specific to the highest tested concentration and does not indicate superiority across all concentrations. These findings suggest that SL has potential as a natural antioxidant for improving oil stability, but further studies are needed to validate SL as a practical and scalable alternative to synthetic antioxidants in the food industry. Full article

(This article belongs to the Special Issue Characterization of Antioxidants’ Physicochemical and Nutritional Properties and Their Applications in Food)

► Show Figures

Figure 1

19 pages, 11841 KB

Open AccessArticle

Fabrication and Mechanism of Pickering Emulsions Stability over a Broad pH Range Using Tartary Buckwheat Protein–Sodium Alginate Composite Particles

by Yu Song, Xueli Shen, Gangyue Zhou, Xia Xu, Yanan Cao, Wei Li, Yichen Hu, Jianglin Zhao, Dingtao Wu, Zunxi Huang and Liang Zou

Foods 2025, 14(19), 3429; https://doi.org/10.3390/foods14193429 - 5 Oct 2025

Viewed by 570

Abstract

In this study, the insufficient ability of tartary buckwheat protein (TBP) to stabilize Pickering emulsions was addressed by preparing TBP–sodium alginate (SA) composite particles via cross-linking and systematic optimization of the preparation parameters. The results showed that at a pH of 9.0 with [...] Read more.

In this study, the insufficient ability of tartary buckwheat protein (TBP) to stabilize Pickering emulsions was addressed by preparing TBP–sodium alginate (SA) composite particles via cross-linking and systematic optimization of the preparation parameters. The results showed that at a pH of 9.0 with 1.0% (w/v) TBP and 0.2% (w/v) SA, the zeta potential of the prepared TBP–SA composite particles was significantly more negative, and the particle size was significantly larger, than those of TBP, while emulsifying activity index and emulsifying stability index increased to 53.76 m²/g and 78.78%, respectively. Scanning electron microscopy confirmed the formation of a dense network structure; differential scanning calorimetry revealed a thermal denaturation temperature of 83 °C. Fourier transform infrared spectroscopy and surface hydrophobicity results indicated that the complex was formed primarily through hydrogen bonding and hydrophobic interactions between TBP and SA, which induced conformational changes in the protein. The Pickering emulsion prepared with 5% (w/v) TBP–SA composite particles and 60% (φ) oil phase was stable during 4-month storage, at a high temperature of 75 °C, high salt conditions of 600 mM, and pH of 3.0–9.0. The stabilization mechanisms may involve: (1) strong electrostatic repulsion provided by the highly negative zeta potential; (2) steric hindrance and mechanical strength imparted by the dense interfacial network; and (3) restriction of droplet mobility due to SA-induced gelation. Full article

(This article belongs to the Special Issue Advanced Technology to Improve Plant Protein Functionality)

► Show Figures

Graphical abstract

43 pages, 5132 KB

Open AccessArticle

Multi-Technique Flavoromics for Identifying Key Differential Volatile Compounds Underlying Sensory Profiles in Lager Beers

by Yiyuan Chen, He Huang, Ruiyang Yin, Xiuli He, Liyun Guo, Yumei Song, Dongrui Zhao, Jinyuan Sun, Jinchen Li, Mingquan Huang and Baoguo Sun

Foods 2025, 14(19), 3428; https://doi.org/10.3390/foods14193428 - 5 Oct 2025

Viewed by 460

Abstract

In this study, inter-brand variations in volatile flavor compound profiles of four lager beers were systematically investigated by integrating sensory evaluation with GC-MS, GC×GC-TOF-MS, and GC-O-MS. A total of 594 volatile compounds were identified, of which 71 with odor activity values (OAV) ≥ [...] Read more.

In this study, inter-brand variations in volatile flavor compound profiles of four lager beers were systematically investigated by integrating sensory evaluation with GC-MS, GC×GC-TOF-MS, and GC-O-MS. A total of 594 volatile compounds were identified, of which 71 with odor activity values (OAV) ≥ 1 were found to contribute directly to aroma expression. Additionally, 59 compounds with taste activity values (TAV) ≥ 1 were identified and may also contribute to taste perception. Furthermore, 53 aroma-active compounds were confirmed through GC-O-MS, providing additional evidence for their sensory contribution. Partial least squares discriminant analysis (PLS-DA), correlation analysis, and flavor addition experiments revealed brand-specific differential flavor compounds. Ultimately, twenty key differential flavor compounds, encompassing esters, alcohols, aromatic compounds, acids, lactones, and others, were confirmed to contribute to fruity, floral, burnt, and sweet notes. Phenethyl alcohol, with concentrations varying from 1377.1 mg/L in QD to 3297.5 mg/L in HR, showed a more than 2.4-fold difference across brands and was strongly associated with fruity (r = 0.553) and floral (r = 0.564) aroma. These compounds acted in combination to shape distinct aroma profiles. This study provides a molecular-level basis for understanding lager beer flavor and offers practical guidance for targeted flavor modulation in brewing. Full article

(This article belongs to the Special Issue Sensory Detection and Analysis in Food Industry)

► Show Figures

Graphical abstract

49 pages, 1522 KB

Open AccessReview

Advancements in Microbial Applications for Sustainable Food Production

by Alane Beatriz Vermelho, Verônica da Silva Cardoso, Levy Tenório Sousa Domingos, Ingrid Teixeira Akamine, Bright Amenu, Bernard Kwaku Osei and Athayde Neves Junior

Foods 2025, 14(19), 3427; https://doi.org/10.3390/foods14193427 - 5 Oct 2025

Viewed by 701

Abstract

This review consolidates recent advancements in microbial biotechnology for sustainable food systems. It focuses on the fermentation processes used in this sector, emphasizing precision fermentation as a source of innovation for alternative proteins, fermented foods, and applications of microorganisms and microbial bioproducts in [...] Read more.

This review consolidates recent advancements in microbial biotechnology for sustainable food systems. It focuses on the fermentation processes used in this sector, emphasizing precision fermentation as a source of innovation for alternative proteins, fermented foods, and applications of microorganisms and microbial bioproducts in the food industry. Additionally, it explores food preservation strategies and methods for controlling microbial contamination. These biotechnological approaches are increasingly replacing synthetic additives, contributing to enhanced food safety, nutritional functionality, and product shelf stability. Examples include bacteriocins from lactic acid bacteria, biodegradable microbial pigments, and exopolysaccharide-based biopolymers, such as pullulan and xanthan gum, which are used in edible coatings and films. A comprehensive literature search was conducted across Scopus, PubMed, ScienceDirect, and Google Scholar, covering publications from 2014 to 2025. A structured Boolean search strategy was applied, targeting core concepts in microbial fermentation, bio-based food additives, and contamination control. The initial search retrieved 5677 articles, from which 370 studies were ultimately selected after applying criteria such as duplication removal, relevance to food systems, full-text accessibility, and scientific quality. This review highlights microbial biotransformation as a route to minimize reliance on synthetic inputs, valorize agri-food byproducts, and support circular bioeconomy principles. It also discusses emerging antimicrobial delivery systems and regulatory challenges. Overall, microbial innovations offer viable and scalable pathways for enhancing food system resilience, functionality, and environmental stewardship. Full article

(This article belongs to the Special Issue Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics)

► Show Figures

Graphical abstract

24 pages, 4205 KB

Open AccessArticle

Mechanism and Data-Driven Grain Condition Information Perception Method for Comprehensive Grain Storage Monitoring

by Yunshandan Wu, Ji Zhang, Xinze Li, Yaqiu Zhang, Wenfu Wu and Yan Xu

Foods 2025, 14(19), 3426; https://doi.org/10.3390/foods14193426 - 5 Oct 2025

Viewed by 334

Abstract

Conventional grain monitoring systems often rely on isolated data points (e.g., point-based temperature measurements), limiting holistic condition assessment. This study proposes a novel Mechanism and Data Driven (MDD) framework that integrates physical mechanisms with real-time sensor data. The framework quantitatively analyzes solar radiation [...] Read more.

Conventional grain monitoring systems often rely on isolated data points (e.g., point-based temperature measurements), limiting holistic condition assessment. This study proposes a novel Mechanism and Data Driven (MDD) framework that integrates physical mechanisms with real-time sensor data. The framework quantitatively analyzes solar radiation and external air temperature effects on silo boundaries and introduces a novel interpolation-optimized model parameter initialization technique to enable comprehensive grain condition perception. Rigorous multidimensional validation confirms the method’s accuracy: The novel initialization technique achieved high precision, demonstrating only 1.89% error in Day-2 low-temperature zone predictions (27.02 m² measured vs. 26.52 m² simulated). Temperature fields were accurately reconstructed (≤0.5 °C deviation in YOZ planes), capturing spatiotemporal dynamics with ≤0.45 m² maximum low-temperature zone deviation. Cloud map comparisons showed superior simulation fidelity (SSIM > 0.97). Further analysis revealed a 22.97% reduction in total low-temperature zone area (XOZ plane), with Zone 1 (near south exterior wall) declining 27.64%, Zone 2 (center) 25.30%, and Zone 3 20.35%. For dynamic evolution patterns, high-temperature zones exhibit low moisture (<14%), while low-temperature zones retain elevated moisture (>14%). A strong positive correlation between temperature and relative humidity fields; temperature homogenization drives humidity uniformity. The framework enables holistic monitoring, providing actionable insights for smart ventilation control, condensation risk warnings, and mold prevention. It establishes a robust foundation for intelligent grain storage management, ultimately reducing post-harvest losses. Full article

(This article belongs to the Special Issue Effects of Storage Technology on the Functional and Nutritional Characteristics of Fruits and Vegetables)

► Show Figures

Figure 1

26 pages, 7333 KB

Open AccessArticle

Dynamics of Physicochemical Properties, Flavor, and Bioactive Components in Lactobacillus-Fermented Pueraria lobata with Potential Hypolipidemic Mechanisms

by Ye Tang, Liqin Li, Qiong Li, Zhe Li, Huanhuan Dong, Hua Zhang, Huaping Pan, Weifeng Zhu, Zhenzhong Zang and Yongmei Guan

Foods 2025, 14(19), 3425; https://doi.org/10.3390/foods14193425 - 5 Oct 2025

Viewed by 401

Abstract

This study systematically analyzed the multidimensional effects of Lactobacillus fermentation on Pueraria lobata (PL) and investigated the potential mechanisms underlying its hypolipidemic activity. Results indicated that fermentation significantly increased the total acid content from 1.02 to 3.48 g·L⁻¹, representing [...] Read more.

This study systematically analyzed the multidimensional effects of Lactobacillus fermentation on Pueraria lobata (PL) and investigated the potential mechanisms underlying its hypolipidemic activity. Results indicated that fermentation significantly increased the total acid content from 1.02 to 3.48 g·L⁻¹, representing a 2.41-fold increase. Although slight reductions were observed in total flavonoids (8.67%) and total phenolics (6.72%), the majority of bioactive components were well preserved. Other antioxidant capacities were retained at >74.71% of baseline, except hydroxyl radical scavenging. Flavor profiling showed increased sourness and astringency, accompanied by reduced bitterness, with volatile compounds such as β-pinene and trans-2-hexenyl butyrate contributing to a distinct aromatic profile. Untargeted metabolomics analysis revealed that fermentation specifically enhanced the abundance of low-concentration isoflavone aglycones, including daidzein and genistein, suggesting a compositional shift that may improve hypolipidemic efficacy. Integrated network pharmacology and computational modeling predicted that eight key components, including genistein, could stably bind to ten core targets (e.g., AKT1 and MMP9) primarily through hydrogen bonding and hydrophobic interactions, potentially regulating lipid metabolism via the PI3K-AKT, PPAR, and estrogen signaling pathways. This study reveals the role of Lactobacillus fermentation in promoting the conversion of isoflavone glycosides to aglycones in PL and constructs a multi-dimensional “components-targets-pathways-disease” network, providing both experimental evidence and a theoretical foundation for further research on the lipid-lowering mechanisms of fermented PL and the development of related functional products. Full article

(This article belongs to the Topic The Efficacy of Probiotics and Their Functional Metabolites in Fermented Foods)

► Show Figures

Graphical abstract

35 pages, 5316 KB

Open AccessReview

Machine Learning for Quality Control in the Food Industry: A Review

by Konstantinos G. Liakos, Vassilis Athanasiadis, Eleni Bozinou and Stavros I. Lalas

Foods 2025, 14(19), 3424; https://doi.org/10.3390/foods14193424 - 4 Oct 2025

Viewed by 1288

Abstract

The increasing complexity of modern food production demands advanced solutions for quality control (QC), safety monitoring, and process optimization. This review systematically explores recent advancements in machine learning (ML) for QC across six domains: Food Quality Applications; Defect Detection and Visual Inspection Systems; [...] Read more.

The increasing complexity of modern food production demands advanced solutions for quality control (QC), safety monitoring, and process optimization. This review systematically explores recent advancements in machine learning (ML) for QC across six domains: Food Quality Applications; Defect Detection and Visual Inspection Systems; Ingredient Optimization and Nutritional Assessment; Packaging—Sensors and Predictive QC; Supply Chain—Traceability and Transparency and Food Industry Efficiency; and Industry 4.0 Models. Following a PRISMA-based methodology, a structured search of the Scopus database using thematic Boolean keywords identified 124 peer-reviewed publications (2005–2025), from which 25 studies were selected based on predefined inclusion and exclusion criteria, methodological rigor, and innovation. Neural networks dominated the reviewed approaches, with ensemble learning as a secondary method, and supervised learning prevailing across tasks. Emerging trends include hyperspectral imaging, sensor fusion, explainable AI, and blockchain-enabled traceability. Limitations in current research include domain coverage biases, data scarcity, and underexplored unsupervised and hybrid methods. Real-world implementation challenges involve integration with legacy systems, regulatory compliance, scalability, and cost–benefit trade-offs. The novelty of this review lies in combining a transparent PRISMA approach, a six-domain thematic framework, and Industry 4.0/5.0 integration, providing cross-domain insights and a roadmap for robust, transparent, and adaptive QC systems in the food industry. Full article

(This article belongs to the Special Issue Artificial Intelligence for the Food Industry)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Foods, Volume 14, Issue 19 (October-1 2025) – 170 articles

Further Information

Guidelines

MDPI Initiatives

Follow MDPI