Foods

19 pages, 3211 KB

Open AccessArticle

Gelatin-Based Zinc-Loaded Hydrogels Constructed with the Assistance of Sodium Alginate and Zinc Sulfate Solution Soaking Method

by Hongrui Chen, Xi Guan, Xianglin He, Qing Zhang, Xingzhong Zhang, Hai Chi, Zhenju Jiang and Jie Tang

Foods 2025, 14(21), 3642; https://doi.org/10.3390/foods14213642 (registering DOI) - 24 Oct 2025

Abstract

Constructing a zinc delivery system is crucial for scientific zinc supplementation. In this study, gelatin-based zinc-loaded hydrogels were constructed with the assistance of sodium alginate and a ZnSO₄ solution soaking method. The zinc loading capacity, texture properties, rheological properties, microstructure, and pH [...] Read more.

Constructing a zinc delivery system is crucial for scientific zinc supplementation. In this study, gelatin-based zinc-loaded hydrogels were constructed with the assistance of sodium alginate and a ZnSO₄ solution soaking method. The zinc loading capacity, texture properties, rheological properties, microstructure, and pH sensitivity of hydrogels under different ratios of gelatin to sodium alginate were investigated. Results showed that the loading of zinc by hydrogel was successfully achieved through a ZnSO₄ solution soaking method, and increasing the ZnSO₄ concentration was conducive to zinc loading and hydrogel structure strengthening. Adding sodium alginate further enhanced the zinc loading capacity of hydrogel. When the concentration of ZnSO₄ was 25 wt%, the zinc loading of hydrogel containing only gelatin and hydrogel with a 7:3 ratio of gelatin to sodium alginate was 29 mg/g and 52 mg/g, respectively. In addition, sodium alginate also endowed the hydrogel with a certain pH sensitivity. When the ratio of gelatin to sodium alginate was 7:3, the hydrogel showed obvious pH response behavior. Spectroscopy results revealed that zinc sulfate strengthened the hydrogel structure by inducing hydrophobic interactions and the formation of hydrogen bonds, while Zn²⁺ was bound to oxygen atoms through coordination bonds in hydrogel. These results could provide new ideas for the construction of zinc-loaded hydrogels. Full article

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

23 pages, 1986 KB

Open AccessArticle

Solvent Fractionation Improves the Functional Properties of Sheep Rump Fat: Effects of Different Lipid Fractions on Lipid Metabolism and Gut Health in Mice

by Xin Ma, Junfei Yu, Zequan Xu, Jian Wei, Lingyan Wu, Hongjiao Han, Jianzhong Zhou and Zirong Wang

Foods 2025, 14(21), 3641; https://doi.org/10.3390/foods14213641 (registering DOI) - 24 Oct 2025

Abstract

To enhance the nutritional value of sheep fat, high-melting-point solid fat (HSO) and low-melting-point liquid oil (LSO) were prepared from Altay sheep rump fat via solvent fractionation. The effects of HSO and LSO on lipid metabolism and intestinal health were evaluated in a [...] Read more.

To enhance the nutritional value of sheep fat, high-melting-point solid fat (HSO) and low-melting-point liquid oil (LSO) were prepared from Altay sheep rump fat via solvent fractionation. The effects of HSO and LSO on lipid metabolism and intestinal health were evaluated in a mouse model. Results showed that HSO, rich in saturated fatty acids (SFA), induced obesity, dyslipidemia, and colonic inflammation in mice. These adverse effects were associated with the upregulation of hepatic lipid synthesis genes such as Sterol regulatory element-binding protein 1c (SREBP-1c) and Fatty acid synthase (FAS), as well as increased expression of pro-inflammatory cytokines including Tumor necrosis factor-alpha (TNF-α) and Interleukin-6 (IL-6) in the colon. In contrast, LSO, which was predominantly composed of unsaturated fatty acids (UFA), did not cause significant metabolic disorders. Instead, it promoted the upregulation of fatty acid oxidation-related genes such as Peroxisome proliferator-activated receptor alpha (PPARα) and Acyl-CoA oxidase 1 (Acox1), helped maintain intestinal microbial balance, and enhanced the production of beneficial short-chain fatty acids (SCFAs), particularly butyrate and propionate. In conclusion, solvent fractionation effectively modulates the fatty acid composition of sheep fat, thereby influencing lipid metabolism and inflammatory responses through the regulation of key gene expression and modulation of the gut microenvironment. Full article

(This article belongs to the Section Food Nutrition)

26 pages, 6422 KB

Open AccessReview

Recent Advances Towards Selenium Nanoparticles: Synthetic Methods, Functional Mechanisms, and Biological Applications

by Lulu Geng, Linling Li, Xuening Sun, Shuiyuan Cheng and Jiangling He

Foods 2025, 14(21), 3640; https://doi.org/10.3390/foods14213640 (registering DOI) - 24 Oct 2025

Abstract

The exceptional physicochemical properties of selenium nanoparticles (SeNPs) have led to their widespread development. The function of SeNPs is significantly influenced by their shape and particle size, which are in turn determined by the applied synthesis methods. This work presents a critical and [...] Read more.

The exceptional physicochemical properties of selenium nanoparticles (SeNPs) have led to their widespread development. The function of SeNPs is significantly influenced by their shape and particle size, which are in turn determined by the applied synthesis methods. This work presents a critical and comparative analysis of physical, chemical, and biosynthetic methods. The key point is to elaborate on how different methods precisely regulate the particle size, morphology, and stability that are crucial to their functional efficacy. This work emphasizes the importance of creating standardized protocols for characterizing SeNPs in order to make meaningful comparisons between the effectiveness of various studies. We further elucidate the underlying mechanisms of SeNPs’ anti-tumor, antioxidant, and antibacterial activities. A key novelty of this work lies in its systematic construction of a bridge between the synthesis, properties, functions, applications, and translational potential and its provision of a critical assessment. Finally, the review identifies and summarizes the principal challenges hindering clinical and commercial translation, including the imperative for standardized toxicological evaluation, scalable synthesis, and regulatory alignment. Full article

(This article belongs to the Special Issue Application of Nanotechnology in Food Science)

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29 pages, 3896 KB

Open AccessReview

From Waste to Wealth: Unlocking the Potential of Cellulase Characteristics for Food Processing Waste Management

by Muhammad Hammad Hussain, Kamran Ashraf, Redhwan Ebrahim Abdullah Alqudaimi, Maria Martuscelli, Shao-Yuan Leu, Salim-ur Rehman, Muhammad Shahbaz Aslam, Zhanao Li, Adnan Khaliq, Yingping Zhuang, Meijin Guo and Ali Mohsin

Foods 2025, 14(21), 3639; https://doi.org/10.3390/foods14213639 (registering DOI) - 24 Oct 2025

Abstract

A surge in environmental pollution compels society to utilize food processing wastes to produce valuable compounds. Enzymatic technology, specifically cellulase-mediated hydrolysis, provides an eco-friendly and effective approach for treating food processing leftovers. The main objective of this review is to explore the significant [...] Read more.

A surge in environmental pollution compels society to utilize food processing wastes to produce valuable compounds. Enzymatic technology, specifically cellulase-mediated hydrolysis, provides an eco-friendly and effective approach for treating food processing leftovers. The main objective of this review is to explore the significant contributions of cellulase, both in industrial settings and from an environmental perspective. Therefore, this review covers all the aspects of cellulase structural identification, classification, and evolution to its profound applications. The review initially explores cellulases’ structural and functional characteristics based on the catalytic and cellulose-binding domains and discusses cellulases’ evolutionary origin. A thorough understanding of cellulase properties is essential for overcoming the challenges associated with its commercial production for various applications. In this regard, the optimization for cellulase production through several approaches, including rational design, direct evolution, genetic engineering, and fermentation technology, is also reviewed. In addition, it also underscores the significance of agro-industrial biorefineries, which provide scalable and sustainable solutions to meet future demands for food, chemicals, materials, and fuels. Finally, the last sections of the review solely highlight the potential applications of microbial cellulases in bioremediation. In summary, this review outlines the role of cellulase in efficient valorization aimed at producing multiple bioproducts and the enhancement of environmental remediation efforts. Full article

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

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19 pages, 1296 KB

Open AccessArticle

Effects of Wheat Composition on the Physicochemical and Volatile Components of Daqu (A Primary Starter for Chinese Baijiu Fermentation)

by Huiyue Deng, Huiling Huang, Rong Yang, Kangjie Yu, Rui Liao and Yi Ma

Foods 2025, 14(21), 3638; https://doi.org/10.3390/foods14213638 (registering DOI) - 24 Oct 2025

Abstract

Wheat serves as the primary raw material for medium- and high-temperature Daqu, a key saccharification, fermentation, and flavoring agent in Chinese Baijiu production. To investigate the influence of wheat’s main components on the quality and volatile profile of Daqu, this study [...] Read more.

Wheat serves as the primary raw material for medium- and high-temperature Daqu, a key saccharification, fermentation, and flavoring agent in Chinese Baijiu production. To investigate the influence of wheat’s main components on the quality and volatile profile of Daqu, this study comparatively analyzed the main components of three distinct wheat varieties and the physicochemical indices and volatile characteristics of the Daqu produced from them. Results indicated significant differences (p < 0.05) in the main components of the wheats and in the physicochemical indices and sensory scores of their corresponding Daqu samples. CM605 Daqu exhibited the highest acidity, NM660 Daqu showed the highest saccharification power, and MM907 Daqu had the highest liquefaction power. A total of 66 volatile compounds were identified across the three Daqu types, encompassing esters, alcohols, aldehydes, acids, phenols, ketones, pyrazines, etc. The contents of volatile compounds varied significantly among the Daqu samples made from different wheats; notably, the total contents of esters, alcohols, and aldehydes showed significant differences (p < 0.05). The Spearman correlation analysis revealed highly significant correlations (p < 0.01) between several wheat quality characteristics and Daqu quality indices, identifying wheat starch and protein as key factors affecting Daqu quality. The PLS-DA analysis revealed 34 differential volatile compounds. Mantel test correlation analysis further confirmed that wheat components including starch, albumin, globulin, gliadin, glutenin, and fat could influence the differential volatiles in Daqu. For instance, amylopectin content showed a significant positive correlation with n-pentanol, isovaleric acid, and propyl acetate (p < 0.05). This study provides a solid foundation for a deeper understanding of the relationship between wheat composition and Daqu quality, facilitating the more precise selection of wheat varieties to improve Daqu quality during production. Full article

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

26 pages, 4665 KB

Open AccessArticle

Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (Ipomoea batatas L.): Steaming Versus Air-Frying

by Wanida Pan-utai, Naraporn Phomkaivon and Sarn Settachaimongkon

Foods 2025, 14(21), 3637; https://doi.org/10.3390/foods14213637 (registering DOI) - 24 Oct 2025

Abstract

Orange-fleshed sweet potato (OFSP) is a rich source of carotenoids, phenolics, flavonoids, and starch that are influenced by thermal processing. This study compared the effects of steaming (15–45 min) and air-frying (5–15 min) on the color, bioactive composition, starch content, and antioxidant properties [...] Read more.

Orange-fleshed sweet potato (OFSP) is a rich source of carotenoids, phenolics, flavonoids, and starch that are influenced by thermal processing. This study compared the effects of steaming (15–45 min) and air-frying (5–15 min) on the color, bioactive composition, starch content, and antioxidant properties of OFSP peel and flesh to assess processing-induced changes. Unprocessed samples served as the baseline for evaluating percentage and fold changes. Results revealed tissue-specific responses. Steaming preserved flesh brightness (L*, 79) and moderately enhanced carotenoids (0.68 µg/g), anthocyanins (up to 40.5 µg/g in peel), phenolics (2.19–2.27 mg GAE/g), and flavonoids (up to 3.32 mg QE/g). Air-frying induced more pronounced increases in peel bioactives, with carotenoids (4.79 µg/g, 14-fold), phenolics (6.86 mg GAE/g, more than 3-fold), flavonoids (11.75 mg QE/g, more than 20-fold), and transient anthocyanin elevation (61.62 µg/g at 5 min), but prolonged exposure caused degradation in flesh. Starch remained stable in the peel but decreased in the flesh. Antioxidant activity showed similar tissue- and treatment-specific patterns. Steaming preserved structural integrity and bioactive stability, whereas short-duration air-frying maximized peel carotenoids and phenolics. These findings provide insights for optimizing thermal processing to enhance nutritional quality and functional properties in OFSP. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food: 2nd Edition)

15 pages, 1267 KB

Open AccessArticle

Development and Validation of a QuEChERS-Based LC–MS/MS Method for Natamycin in Imported Agricultural Commodities in Korea

by Ga-Eul-Hae An, Joon-Kyung Oh, Jae-Hyeong Kim and Hee-Ra Chang

Foods 2025, 14(21), 3636; https://doi.org/10.3390/foods14213636 (registering DOI) - 24 Oct 2025

Abstract

Natamycin is widely used in other countries for the postharvest treatment of agricultural commodities to prevent fungal growth. However, since no MRL has been set in Korea, natamycin residues are regulated under the Positive List System (PLS) with a uniform limit of 0.01 [...] Read more.

Natamycin is widely used in other countries for the postharvest treatment of agricultural commodities to prevent fungal growth. However, since no MRL has been set in Korea, natamycin residues are regulated under the Positive List System (PLS) with a uniform limit of 0.01 mg/kg, requiring the development of highly sensitive and reliable analytical methods. In this study, a QuEChERS-based analytical method was developed and validated for the quantification of natamycin in five agricultural commodities—soybean, mandarin, hulled rice, green pepper, and potato—using liquid chromatography–tandem mass spectrometry (LC-MS/MS). Extraction using methanol with 3 g of MgSO₄ resulted in high recoveries without crystallization, and clean-up with MgSO₄ and C18 effectively reduced matrix interferences blow <50%. Natamycin was detected in all five matrices at 6.8 min without any interfering peaks. The MLOQ was determined at 0.01 mg/kg for all five matrices. The mean recoveries (82.2–115.4%) and %CV values (1.1–4.6%) values were within the acceptance criteria defined by the CODEX guidelines. Matrix effects were classified as “soft” for mandarin (|ME| < 20%) and “medium” for soybean, hulled rice, green pepper, and potato (20% ≤ |ME| < 50%). The analytical method for natamycin was validated as suitable for regulatory safety monitoring under the Korean PLS. Full article

(This article belongs to the Section Food Analytical Methods)

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16 pages, 2634 KB

Open AccessArticle

Cold Plasma-Treated Chickpea Protein Isolate: Effects on Rheological Behavior and Quality Characteristics of Allergen-Free Rice Muffins

by Jiayu Sun, Jian Wang, Zimo Wen, Ye Liu, Daodong Pan and Lihui Du

Foods 2025, 14(21), 3635; https://doi.org/10.3390/foods14213635 (registering DOI) - 24 Oct 2025

Abstract

Allergen-free (AF) baked goods usually show inferior texture and mouth-feel due to lack of functional proteins. This study evaluated the quality characteristics of AF muffins incorporated with three different sources of chickpea protein isolate (CPI), including commercial CPI, laboratory CPI, and cold plasma-modified [...] Read more.

Allergen-free (AF) baked goods usually show inferior texture and mouth-feel due to lack of functional proteins. This study evaluated the quality characteristics of AF muffins incorporated with three different sources of chickpea protein isolate (CPI), including commercial CPI, laboratory CPI, and cold plasma-modified laboratory CPI at varying addition levels (5%, 10%, and 15%). Results indicate that commercially available CPI exhibits high viscoelasticity in whole wheat muffin batter due to mixed protein types and severe denaturation, but the finished muffins are excessively hard with insufficient elasticity. Adding 15% laboratory CPI treated with cold plasma significantly enhanced the viscoelasticity of the muffin batter. The final product achieved a volume of 99.43 cm³, representing a 20.1% increase compared to the protein-free control group. This resulted in a superior product with enhanced elasticity, moderate hardness, and improved color. This study confirms that cold plasma modification technology effectively unlocks the structural and functional potential of chickpea protein in AF baking systems, offering an innovative solution for developing high-quality, high-protein AF foods. Future research will focus on the industrial scalability of this technology, product sensory characteristics, and shelf-life evaluation. Full article

(This article belongs to the Special Issue Recent Advances in Food Protein and Alternative Protein: Properties, Benefits, and Applications)

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15 pages, 3560 KB

Open AccessArticle

Aggregation-Induced Emission-Fluorescent-Microsphere-Based Lateral Flow Immunoassay for Highly Sensitive Detection of Capsaicinoids

by Yuchen Bai, Xinyue Han, Yang Yang, Zhanhui Wang and Fubin Qiu

Foods 2025, 14(21), 3634; https://doi.org/10.3390/foods14213634 (registering DOI) - 24 Oct 2025

Abstract

Capsaicinoids (CPCs) are regarded as a typical marker of waste oil, which has emerged as a serious food safety issue in developing countries, necessitating the development of rapid, sensitive, and specific detection methods. In this study, a novel hapten was synthesized to generate [...] Read more.

Capsaicinoids (CPCs) are regarded as a typical marker of waste oil, which has emerged as a serious food safety issue in developing countries, necessitating the development of rapid, sensitive, and specific detection methods. In this study, a novel hapten was synthesized to generate a high-affinity monoclonal antibody (mAb) targeting CPCs. Subsequently, aggregation-induced emission fluorescent microspheres (AIEFMs), known for their superior fluorescence intensity, were utilized as an enhanced probe to develop a lateral flow immunoassay (LFIA) based on mAb 8B4 for CPC detection. For comparison, a traditional gold nanoparticle (AuNP)-LFIA was also constructed using the corresponding mAb. The AIEFM-LFIA demonstrated a limit of detection (LOD) of 0.33 µg/kg for CPCs in edible oil samples, which is 4.21 times lower than the LOD of 1.39 µg/kg achieved by the AuNP-LFIA. And the assay effectively identified three additional CPCs, with LODs ranging from 0.26 to 0.99 µg/kg, while exhibiting minimal cross-reactivity with CPC analogs, indicating high specificity. The recovery rates of the AIEFM-LFIA in oil samples ranged from 75.0% to 106.0%, with coefficients of variation ≤ 8.3%, exhibiting excellent accuracy and precision. Furthermore, the results of the AIEFM-LFIA demonstrated a strong degree of correlation with liquid chromatography–tandem mass spectrometry, with a correlation coefficient (R²) of 0.978. Consequently, the developed AIEFM-LFIA shows significant promise as a rapid, sensitive, specific, and reliable method for detecting CPCs in oil samples. Full article

(This article belongs to the Section Food Analytical Methods)

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15 pages, 2903 KB

Open AccessArticle

Enhancing the Postharvest Stability of Hass Avocado Through Vacuum Impregnation with Antioxidants

by Tania María Guzmán-Armenteros, Armando Echeverría, Jenny Ruales, Maritza Ruiz-Medina and Luis Ramos-Guerrero

Foods 2025, 14(21), 3633; https://doi.org/10.3390/foods14213633 (registering DOI) - 24 Oct 2025

Abstract

This study assessed the effect of vacuum impregnation with antioxidants on the postharvest quality of Hass avocados. Fruits were treated with 1% calcium lactate + 1% ascorbic acid (T1) or 1% calcium lactate + 1% citric acid (T2), under 1 bar for 30 [...] Read more.

This study assessed the effect of vacuum impregnation with antioxidants on the postharvest quality of Hass avocados. Fruits were treated with 1% calcium lactate + 1% ascorbic acid (T1) or 1% calcium lactate + 1% citric acid (T2), under 1 bar for 30 s, and compared with untreated controls. Physicochemical properties, enzymatic activity, color, texture, and sensory quality were monitored during 18 days at 12 °C (±1). Both treatments reduced weight and firmness loss, inhibited polyphenol oxidase activity, and delayed browning. Shelf life was extended to ~9.4 days (T1) and ~10.1 days (T2) compared with 6.99 days in controls. These results show that vacuum impregnation with organic acids moderately improves avocado preservation under refrigerated storage. Full article

(This article belongs to the Special Issue Novel Processing Technologies for Improving Quality and Storage Stability of Food)

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11 pages, 682 KB

Open AccessArticle

Effect of pH on the Stability of Dairy Beverages Stabilized with Soluble Soybean Polysaccharides

by Hongyang Pan, Xiaofang Chu, Shiwen Li, Zhaojun Wang and Jie Chen

Foods 2025, 14(21), 3632; https://doi.org/10.3390/foods14213632 (registering DOI) - 24 Oct 2025

Abstract

This study aimed to elucidate the effect of pH on the stability of soluble soybean polysaccharide (SSPS)-stabilized dairy beverages. A single-factor experimental design was employed using model systems containing 1.0% (w/v) protein and 0.4% (w/v) [...] Read more.

This study aimed to elucidate the effect of pH on the stability of soluble soybean polysaccharide (SSPS)-stabilized dairy beverages. A single-factor experimental design was employed using model systems containing 1.0% (w/v) protein and 0.4% (w/v) SSPS, with pH values adjusted from 3 to 7. System stability was comprehensively evaluated through centrifugation sedimentation rate, particle size distribution, ζ-potential, viscosity, and LUMisizer analysis. As pH increased from 3 to 7, the stability first decreased and then increased, showing the lowest stability at pH 5 and the highest stability at pH 6–7. At pH 5, large SSPS–protein aggregates formed due to the proximity to the isoelectric point (pI) of milk proteins, resulting in increased viscosity (6.83 mPa·s) and reduced ζ-potential (−5.8 mV). Conversely, at pH 6–7, strong electrostatic repulsion and steric stabilization led to small, uniformly dispersed particles and minimal transmittance change (<5%) in LUMisizer analysis. These findings clarify the stabilizing mechanism of SSPS and provide practical guidance for pH regulation in the formulation of dairy beverages. Full article

(This article belongs to the Section Drinks and Liquid Nutrition)

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16 pages, 2080 KB

Open AccessArticle

Triacylglycerol Crystallinity and Emulsion Colloidal Acid Stability Influence In Vitro Digestion Lipolysis and Bioaccessibility of Long-Chain Omega-3 Fatty Acid-Rich Nanoemulsions

by Jessica D. Ulbikas, Saeed Mirzaee Ghazani, Alejandro G. Marangoni and Amanda J. Wright

Foods 2025, 14(21), 3631; https://doi.org/10.3390/foods14213631 (registering DOI) - 24 Oct 2025

Abstract

This study investigated the relationships between emulsion droplet triacylglycerol (TAG) crystallinity and colloidal acid stability on in vitro digestion microstructure, lipolysis, and docosahexaenoic acid (DHA) bioaccessibility. Oil-in-water (o/w) nanoemulsions (20 wt%) composed of 50/50 DHA-rich algal oil with either palm stearin (PS) or [...] Read more.

This study investigated the relationships between emulsion droplet triacylglycerol (TAG) crystallinity and colloidal acid stability on in vitro digestion microstructure, lipolysis, and docosahexaenoic acid (DHA) bioaccessibility. Oil-in-water (o/w) nanoemulsions (20 wt%) composed of 50/50 DHA-rich algal oil with either palm stearin (PS) or olein (PO), and either acid-stable Tween 80 (2.0 wt%; AS) or acid-unstable soy lecithin (2.2 wt%; AU) were fast or slow cooled to 37 °C after microfluidization. Similar particle size distributions and D_3,2 (~131–142 nm) and D_4,3 (~208–239 nm) values were achieved. All emulsions were highly electronegative (~−45–70 mV) and differences (p < 0.05) were due to emulsifier type, as expected, and cooling rate. Next, emulsions were subjected to INFOGEST in vitro digestion for analysis of intestinal lipolysis by free fatty acid titration and DHA bioaccessibility. As expected, AU emulsions flocculated, forming larger aggregates during the gastric phase. Slower lipolysis was observed for the AU emulsions (p < 0.05), attributed to gastric phase aggregation, and lower 2 h lipolysis was observed for the PS emulsions (~74–77%) based on the presence of crystallinity. DHA bioaccessibility was high (~57–88%), especially for the AS emulsions (p < 0.05). Therefore, emulsion colloidal acid stability and TAG physical state significantly impacted emulsion gastric microstructure, digestion, and bioaccessibility. Full article

(This article belongs to the Special Issue Emulsion-Based Encapsulation and Delivery Systems for Bioactive Compounds in Functional Foods)

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20 pages, 10204 KB

Open AccessArticle

Synergistic Effects of Anthocyanin-Enriched Morus alba L. Extract and Vitamin C: Promising Nutraceutical Ingredients in Functional Food Development for Neuroprotection

by Nootchanat Mairuae, Jinatta Jittiwat, Kwanjit Apaijit, Parinya Noisa, Gang Bai, Yuanyuan Hou and Nut Palachai

Foods 2025, 14(21), 3630; https://doi.org/10.3390/foods14213630 (registering DOI) - 24 Oct 2025

Abstract

Oxidative stress-induced mitochondrial dysfunction and apoptosis are critical factors in the pathogenesis of neurodegenerative diseases. This study investigated the synergistic neuroprotective effects of anthocyanin-enriched Morus alba L. extract combined with vitamin C (MAC) against hydrogen peroxide (H₂O₂)-induced oxidative stress [...] Read more.

Oxidative stress-induced mitochondrial dysfunction and apoptosis are critical factors in the pathogenesis of neurodegenerative diseases. This study investigated the synergistic neuroprotective effects of anthocyanin-enriched Morus alba L. extract combined with vitamin C (MAC) against hydrogen peroxide (H₂O₂)-induced oxidative stress in SH-SY5Y neuronal cells. Exposure to H₂O₂ triggered excessive reactive oxygen species (ROS) production and apoptosis, whereas treatment with MAC markedly alleviated these effects. Biochemical analyses revealed that MAC significantly reduced malondialdehyde (MDA) and enhanced the activities of antioxidant enzymes, including catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px), thereby contributing to improved redox balance. Furthermore, MAC modulated apoptosis-related signaling by upregulating extracellular signal-regulated kinase (ERK), cAMP response element-binding protein (CREB), and the anti-apoptotic protein B-cell lymphoma 2 (Bcl-2), while downregulating the pro-apoptotic protein Bcl-2-associated X (BAX) and cleaved caspase-3. Collectively, these findings demonstrate that MAC acts synergistically as a promising nutraceutical ingredient, supporting the development of functional foods for the prevention or mitigation of oxidative stress-related neurodegenerative disorders. Full article

(This article belongs to the Special Issue Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals)

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19 pages, 11662 KB

Open AccessArticle

Soybean Soluble Polysaccharides: Composition, Structure, and Protein Stabilization Mechanism in Acidic Milk Drinks

by Yujian Li, Guijiang Liang, Zhaojun Wang, Maomao Zeng, Zhiyong He, Qiuming Chen, Fang Qin and Jie Chen

Foods 2025, 14(21), 3629; https://doi.org/10.3390/foods14213629 (registering DOI) - 24 Oct 2025

Abstract

Soybean Soluble Polysaccharide (SSPS) is a natural anionic polysaccharide with protein content extracted from soybean residue. However, the impact of molecular weight and degree of esterification (DE) of soybean polysaccharides on protein stabilization remains a topic of debate. This study aimed to clarify [...] Read more.

Soybean Soluble Polysaccharide (SSPS) is a natural anionic polysaccharide with protein content extracted from soybean residue. However, the impact of molecular weight and degree of esterification (DE) of soybean polysaccharides on protein stabilization remains a topic of debate. This study aimed to clarify the composition, macromolecular structure, and protein stabilization mechanism of SSPS and its various fractions with differing DEs and molecular weights (MWs). Nine polysaccharide fractions were isolated from three types of SSPSs with varying DEs and MWs using membrane ultrafiltration treatment. The analysis of monosaccharide composition and protein content reveals that the first component of soybean polysaccharides with high (847 kDa) molecular weight and low DE(SSPS20I) possesses the highest (7.25%) concentration of galacturonic acid (GalA) and a lower (0.83%) protein content compared to high-esterification SSPS. Meanwhile, the analysis of amino acids revealed that glutamic acid and aspartic acid were the primary amino acids across all protein components. It was also evident that alkaline treatment influenced the amino acid composition of SSPS. Atomic Force Microscopy (AFM) further substantiated that the components of SSPS exhibit distinct morphological and structural characteristics. The effects of SSPS fractions on the stability of Acidic Milk Drinks (AMDs) were investigated and evaluated using LUMi-Sizer. The results suggest that SSPS20I provided better stabilization in AMDs. This work establishes critical structure–property correlations, revealing that both DE and MW govern SSPS stabilization efficacy through synergistic effects of electrostatic repulsion, steric hindrance, and interfacial adsorption capacity. Full article

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

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21 pages, 10579 KB

Open AccessArticle

Regulatory Mechanisms of Free Umami Amino Acid Accumulation in Fresh Waxy Kernels: Insights from Transcriptome and Metabolomics Analyses

by Lin Zhao, Kaimei Huang, Letan Luo, Xiangqun Yu, Ning Shen, Yifan Wu, Jianguo Wu, Jiang Shi and Erkui Yue

Foods 2025, 14(21), 3628; https://doi.org/10.3390/foods14213628 (registering DOI) - 24 Oct 2025

Abstract

Free amino acids play a key role as flavor components and metabolic precursors in fresh corn, with umami taste largely attributing to their concentration, particularly the umami amino acid glutamate and aspartate. While several genes involved in the biosynthesis of these amino acids [...] Read more.

Free amino acids play a key role as flavor components and metabolic precursors in fresh corn, with umami taste largely attributing to their concentration, particularly the umami amino acid glutamate and aspartate. While several genes involved in the biosynthesis of these amino acids have been identified, their regulatory pathways remain poorly understood. Sweet waxy corn ‘Qianjiangnuo No.3’ (Q3) and waxy corn ‘Huayunhuanuo 402’ (H402), with contrasting umami taste, were used in this study. Transcriptomic, metabolomic, and targeted metabolite profiling were conducted at kernel-filling stage. Our analysis showed that Q3 ears possessed significantly higher levels of free amino acids than H402, and its umami amino acids were highly enriched. Diverse enrichment of amino acids was observed across the isolated kernels distribution in ears. The O2 (bZIP1), Naked endosperm1 (NKD1), and bZIP genes were found significantly downregulated in Q3 compared to H402. Conversely, genes involved in glutamate and aspartate biosynthesis showed higher expression in Q3 than H402 while translation-associated genes snoRNA U3-2 and rRNA28S exhibited lower expression in Q3 than H402, correlating with a notable enrichment of free umami amino acids. Genes promoter analysis revealed an abundance of bZIPs binding motifs. These findings suggest that bZIP members may act as central regulators modulating free amino acid synthesis and accumulation in fresh kernels. Full article

(This article belongs to the Section Foodomics)

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20 pages, 8835 KB

Open AccessArticle

Ergosterol Modulates Physicochemical Properties and Conformational Changes in High-Moisture Soy-Wheat Protein Extrudates

by Yang Gao, Song Yan, Kaixin Chen, Qing Chen, Bo Li and Jialei Li

Foods 2025, 14(21), 3627; https://doi.org/10.3390/foods14213627 (registering DOI) - 24 Oct 2025

Abstract

This work explores the impact of ergosterol (ERG) addition (0%, 0.5%, 1.0%, 1.5%, and 2.0%) on the physicochemical properties, conformational changes, and digestive characteristics of soy protein isolate (SPI) and wheat gluten (WG) processed by high-moisture extrusion. The results demonstrated that the incorporation [...] Read more.

This work explores the impact of ergosterol (ERG) addition (0%, 0.5%, 1.0%, 1.5%, and 2.0%) on the physicochemical properties, conformational changes, and digestive characteristics of soy protein isolate (SPI) and wheat gluten (WG) processed by high-moisture extrusion. The results demonstrated that the incorporation of ERG significantly reduced the apparent viscosity and dynamic moduli of the feedstock system, enhancing melt fluidity and consequently reducing extrusion torque, die pressure, and specific mechanical energy. An appropriate amount of ERG (1.0%) effectively facilitated the development of a distinct fibrous morphology, increased the fibrous degree, lightened the color, and softened the texture. However, excessive addition weakened the fibrous structure due to excessively high fluidity. ERG influenced protein aggregation behavior through hydrophobic interactions, reduced thermal stability, and induced a transition in secondary structure from β-turns to α-helices. The in vitro digestibility initially decreased and then increased, with the lowest value observed at 1.0% ERG. This study indicates that ERG can elevate the performance and value of extruded products by modulating protein structure and rheological behavior, providing a theoretical basis for its application in plant-based meat analogue products. Full article

(This article belongs to the Special Issue Recent Advances in Food Protein and Alternative Protein: Properties, Benefits, and Applications)

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17 pages, 4489 KB

Open AccessArticle

The Presence of Stone Moroko (Pseudorasbora parva) Drives Divergent Sediment Resistome Profiles in Chinese Mitten Crab (Eriocheir sinensis) Polyculture Pond

by Yiran Hou, Rui Jia, Linjun Zhou, Bing Li and Jian Zhu

Foods 2025, 14(21), 3626; https://doi.org/10.3390/foods14213626 (registering DOI) - 24 Oct 2025

Abstract

The propagation of antibiotic resistance genes (ARGs) in aquatic environments poses a significant threat to global health. This study compared sediment resistome profiles in river crab (Eriocheir sinensis) polyculture systems with and without stone moroko (Pseudorasbora parva). The results [...] Read more.

The propagation of antibiotic resistance genes (ARGs) in aquatic environments poses a significant threat to global health. This study compared sediment resistome profiles in river crab (Eriocheir sinensis) polyculture systems with and without stone moroko (Pseudorasbora parva). The results showed that, compared to the control group (MC group), the sediment from the polyculture system containing stone moroko (PC group) exhibited significant reductions in the total abundances of ARGs, metal resistance genes (MRGs), biocide resistance genes (BRGs), and mobile genetic elements (MGEs). Crucially, the total abundance and composition of MGEs in pond sediment were substantially correlated with ARGs, MRGs, and BRGs, respectively. Co-occurrence network analysis revealed that there was only one edge between ARGs and MGEs in the PC group, whereas the MC group had eight edges. Additionally, the proportion of mobile ARGs in the PC group was significantly lower than that in the MC group. Alterations in resistome profiles were markedly associated with decreased levels of total carbon (TC) and phosphate in the sediment. All of the findings demonstrated that the introduction of stone moroko in the river crab polyculture system effectively mitigated the sediment resistome primarily by altering environmental factors and suppressing MGEs, thereby disrupting the horizontal transfer network of resistance genes. This study highlights the potential of leveraging aquatic biota as a novel biological strategy for the in situ management of environmental antimicrobial resistance. Full article

(This article belongs to the Special Issue Quality Improvement, Preservation, and Processing Technology of Aquatic Products)

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33 pages, 5048 KB

Open AccessSystematic Review

A Comprehensive Systematic Review of Dynamic Nutrient Profiling for Personalized Diet Planning: Meta-Analysis and PRISMA-Based Evidence Synthesis

by Mohammad Hasan Molooy Zada, Da Pan and Guiju Sun

Foods 2025, 14(21), 3625; https://doi.org/10.3390/foods14213625 (registering DOI) - 24 Oct 2025

Abstract

Background and Objectives: Dynamic nutrient profiling represents a paradigm shift in personalized nutrition, integrating real-time nutritional assessment with individualized dietary recommendations through advanced algorithmic approaches, biomarker integration, and artificial intelligence. This comprehensive systematic review and meta-analysis examines the current state of dynamic nutrient [...] Read more.

Background and Objectives: Dynamic nutrient profiling represents a paradigm shift in personalized nutrition, integrating real-time nutritional assessment with individualized dietary recommendations through advanced algorithmic approaches, biomarker integration, and artificial intelligence. This comprehensive systematic review and meta-analysis examines the current state of dynamic nutrient profiling methodologies for personalized diet planning, evaluating their effectiveness, methodological quality, and clinical outcomes. Methods: Following PRISMA 2020 guidelines, we conducted a comprehensive search of electronic databases (PubMed/MEDLINE, Scopus, Web of Science, IEEE Xplore, and Google Scholar) from inception to December 2024. The protocol was prospectively registered in PROSPERO (Registration: CRD42024512893). Studies were systematically screened using predefined inclusion criteria, quality was assessed using validated tools (RoB 2, ROBINS-I, Newcastle–Ottawa Scale), and data were extracted using standardized forms. Random-effects meta-analyses were performed where appropriate, with heterogeneity assessed using I² statistics. Publication bias was evaluated using funnel plots and Egger’s test. Results: From 2847 initially identified records plus 156 from additional sources, 117 studies met the inclusion criteria after removing 391 duplicates and systematic screening, representing 45,672 participants across 28 countries. Studies employed various methodological approaches: algorithmic-based profiling systems (76 studies), biomarker-integrated approaches (45 studies), and AI-enhanced personalized nutrition platforms (23 studies), with some studies utilizing multiple methodologies. Meta-analysis revealed significant improvements in dietary quality measures (standardized mean difference: 1.24, 95% CI: 0.89–1.59, p < 0.001), dietary adherence (risk ratio: 1.34, 95% CI: 1.18–1.52, p < 0.001), and clinical outcomes including weight reduction (mean difference: −2.8 kg, 95% CI: −4.2 to −1.4, p < 0.001) and improved cardiovascular risk markers. Substantial heterogeneity was observed across studies (I² = 78–92%), attributed to methodological diversity and population characteristics. AI-enhanced systems demonstrated superior effectiveness (SMD = 1.67) compared to traditional algorithmic approaches (SMD = 1.08). However, current evidence is constrained by practical limitations, including the technological accessibility of dynamic profiling systems and equity concerns in vulnerable populations. Additionally, the evidence base shows geographical concentration, with most studies conducted in high-income countries, underscoring the need for research in diverse global settings. These findings have significant implications for shaping public health policies and clinical guidelines aimed at integrating personalized nutrition into healthcare systems and addressing dietary disparities at the population level. Conclusions: Dynamic nutrient profiling demonstrates significant promise for advancing personalized nutrition interventions, with robust evidence supporting improved nutritional and clinical outcomes. However, methodological standardization, long-term validation studies exceeding six months, and comprehensive cost-effectiveness analyses remain critical research priorities. The integration of artificial intelligence and multi-omics data represents the future direction of this rapidly evolving field. Full article

(This article belongs to the Section Food Nutrition)

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25 pages, 4425 KB

Open AccessReview

Novel Ingredients: Hydroxytyrosol as a Neuroprotective Agent; What Is New on the Horizon?

by Lorena Martínez-Zamora

Foods 2025, 14(21), 3624; https://doi.org/10.3390/foods14213624 (registering DOI) - 24 Oct 2025

Abstract

Hydroxytyrosol (HXT), a phenolic compound from olive, shows great potential as a neuroprotective agent and a translational target for claim-ready nutrition and food products. Human studies increasingly report benefits for vascular function, inflammatory tone, and early cognitive/psychomotor outcomes, consistent with engagement of redox [...] Read more.

Hydroxytyrosol (HXT), a phenolic compound from olive, shows great potential as a neuroprotective agent and a translational target for claim-ready nutrition and food products. Human studies increasingly report benefits for vascular function, inflammatory tone, and early cognitive/psychomotor outcomes, consistent with engagement of redox and signalling pathways (Keap1–Nrf2–ARE, PI3K/Akt–ERK, and AMPK–SIRT1–PGC-1α). HXT is rapidly absorbed and likely reaches the brain, acting on endothelial and microglial targets. On the neurovascular axis, it reduces oxidative stress, preserves nitric-oxide bioavailability, lower inflammatory markers, and favourable intrinsic connectivity. For product development, bitterness from oleuropein-rich inputs can be mitigated by hydrolysis, followed by structure-guided delivery to balance sensory quality with exposure. Viable formats include cyclodextrin inclusion, microencapsulation, and (micro)emulsions in lipid matrices, plus stability engineering for aqueous systems (acidification, chelation, low-oxygen handling, or barrier packaging). Matrix effects are consequential; some proteins and fibers may decrease HXT bioaccessibility, whereas lipid phases and microstructured carriers often enhance it. Clinically, recommended doses are ~7–15 mg/day chronically and ~30–60 mg acutely. As conclusions of this review, future work should prioritize harmonized pharmacokinetics–pharmacodynamics readouts, cognition anchored to a compact neurovascular/blood–brain barrier biomarker core, and head-to-head comparisons of manufacturable delivery formats. Full article

(This article belongs to the Special Issue Advances on Functional Foods with Antioxidant Bioactivity)

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24 pages, 823 KB

Open AccessArticle

Effect of Climate Change on Food Industry Supply Chain Resilience in China on the Basis of Double Machine Learning Models

by Shengtian Jin, Dongxian Liu and Luchen Huang

Foods 2025, 14(21), 3623; https://doi.org/10.3390/foods14213623 - 24 Oct 2025

Abstract

In recent years, global climate fluctuation has been obvious and has had a significant impact on the food industry system, which makes the impact of climate change on the resilience of the food industry supply chain of great concern. Based on this, this [...] Read more.

In recent years, global climate fluctuation has been obvious and has had a significant impact on the food industry system, which makes the impact of climate change on the resilience of the food industry supply chain of great concern. Based on this, this paper selects the panel data of 30 provinces in China from 2011 to 2022; it takes the relationship between climate change and the toughness of the food industry supply chain as the entry point, and probes deeply into the intrinsic mechanism of the impact of climate change on the toughness of the food industry supply chain. The study found the following: First, climate change has a significant negative impact on the food industry supply chain resilience, and in climate change, the impact of temperature on the food industry supply chain resilience is significantly higher than the impact of rainfall on the food industry supply chain resilience. Second, the mechanism of the effect of climate change on food industry supply chains exhibits substantial heterogeneity between major food-producing regions and non-major food-producing ones and varies across different levels of mechanization. Third, crop diversification within the study scope remarkably mitigates the negative effect of temperature fluctuations on the resilience of the food industry supply chain. Therefore, the food supply chain system must enhance its capacity to withstand climate change, and current and future resilience should be strengthened by advancing the implementation of adaptation policies, plans, and actions that drive transformation. Full article

(This article belongs to the Special Issue Climate Change and Emerging Food Safety Challenges)

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20 pages, 2115 KB

Open AccessArticle

Analyses of the Differences in Nutritional Quality and Volatile Aroma Compounds in Potato-Based Reconstituted Rice Produced from Different Potato Varieties

by Zongming Guo, Kaifeng Li, Quanfeng Zhang, Fankui Zeng and Huachun Guo

Foods 2025, 14(21), 3622; https://doi.org/10.3390/foods14213622 - 24 Oct 2025

Abstract

Potato-based reconstituted rice represents an innovative staple food solution that addresses nutritional and economic challenges. Using fresh potatoes instead of potato flour eliminates nutrient loss and reduces energy costs associated with traditional processing methods. This study examined reconstituted rice produced from the yellow-fleshed [...] Read more.

Potato-based reconstituted rice represents an innovative staple food solution that addresses nutritional and economic challenges. Using fresh potatoes instead of potato flour eliminates nutrient loss and reduces energy costs associated with traditional processing methods. This study examined reconstituted rice produced from the yellow-fleshed ‘Dianshu 1428’ and purple-fleshed ‘Diancaishu 101’ potato varieties, comparing their nutritional and aromatic profiles with commercial rice-based alternatives. The results demonstrated significant nutritional advantages: potato-based reconstituted rice contains 3 g/100 g dietary fiber, a five-fold higher potassium content, and 11–12 times more iron than conventional rice-based reconstituted rice. Unique aroma compounds, including methional, 2-ethyl-3,5-dimethylpyrazine, α-ionone, and (E,E)-2,6-nonadienal, impart distinctive potato, nutty, fruity, and fatty flavors. Yellow-fleshed varieties contributed 14.1 μg/100 g carotenoids, while purple-fleshed varieties provided 45 mg/100 g anthocyanins. These findings establish that potato-based reconstituted rice offers a superior nutritional composition and unique sensory characteristics compared to traditional alternatives, providing scientific guidance for the selection of the potato variety and product optimization in developing nutritionally enhanced potato staple foods with specific functional and sensory attributes. Full article

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

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14 pages, 2398 KB

Open AccessArticle

Sustainable Incorporation of Chlamydomonas reinhardtii Powder into Flour-Based Systems: Investigating Its Influence on Flour Pasting Properties, Dough Physical Properties, and Baked Product Quality

by Zhihe Yuan, Jiaojiao Wang, Shangyan Ma, Jianhui An, Longchen Shang, Yexing Tao, Cheng Tian and Lingli Deng

Foods 2025, 14(21), 3621; https://doi.org/10.3390/foods14213621 - 24 Oct 2025

Abstract

Chlamydomonas reinhardtii serves as a sustainable and high-quality protein source. In this study, Chlamydomonas reinhardtii powder (CRP) was used to replace wheat flour at proportions of 0% (C0), 2.5% (C2.5), 5% (C5), 7.5% (C7.5), and 10% (C10) for the production of soda crackers [...] Read more.

Chlamydomonas reinhardtii serves as a sustainable and high-quality protein source. In this study, Chlamydomonas reinhardtii powder (CRP) was used to replace wheat flour at proportions of 0% (C0), 2.5% (C2.5), 5% (C5), 7.5% (C7.5), and 10% (C10) for the production of soda crackers and cookies. The study compared the pasting and farinographic properties of wheat flour with that of CRP and found that C2.5 demonstrated optimal performance in terms of stretching energy and stretching ratio. Regarding the expansion ratios of soda crackers and cookies, C2.5 achieved the highest value compared to C5, C7.5, C10, and had no significant difference compared to C0. The incorporation of CRP resulted in an increase in the L* value and whiteness index (WI), a reduction in the chromaticity value (C*), and a noticeable shift towards a greener hue in the overall color. This study offers a thorough exploration and establishes a robust theoretical foundation for baked foods enriched with CRP. Full article

(This article belongs to the Special Issue Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products—Second Edition)

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41 pages, 1132 KB

Open AccessReview

Omics Insights into Cylindrospermopsin’s Molecular Toxicity

by Ronald F. Borja, Cristina Plata-Calzado, Leticia Diez-Quijada and María Puerto

Foods 2025, 14(21), 3620; https://doi.org/10.3390/foods14213620 - 23 Oct 2025

Abstract

Cylindrospermopsin (CYN) is a potent cyanotoxin that poses a significant risk to human and animal health. Due to its occurrence in drinking water and food, as well as its ability to bioaccumulate in aquatic organisms and plants irrigated with contaminated water, the oral [...] Read more.

Cylindrospermopsin (CYN) is a potent cyanotoxin that poses a significant risk to human and animal health. Due to its occurrence in drinking water and food, as well as its ability to bioaccumulate in aquatic organisms and plants irrigated with contaminated water, the oral route is an important exposure pathway. However, data gaps in the current toxicological data for CYN jeopardize the establishment of health guidance values. In this context, mechanistic data and a deeper knowledge of CYN’s mode of action and its adverse outcome pathways are priorities for risk assessment. In recent years, omics techniques have enabled important advances in the comprehensive characterization of the molecular toxicity of CYN. In vitro studies have mainly focused on liver and kidney models, while in vivo studies have mostly used aquatic organisms. These studies have shown effects at both the transcriptional and protein levels on various signaling pathways related to detoxification, DNA damage, apoptosis, cell survival, and lipid metabolism, among others. However, studies using lipidomic, metabolomic, or microbiomic techniques are limited to date. Nevertheless, a recent study suggests that CYN may also induce gut dysbiosis, which would further extend its toxicological profile. This review emphasizes the need to further expand the use of omics approaches to accurately assess the risks associated with the consumption of CYN-contaminated foods. Full article

(This article belongs to the Special Issue Food Toxins and Toxicological Mechanisms: Molecular Perspectives on Food Safety and Health)

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28 pages, 3766 KB

Open AccessArticle

Development and Structural Characterization of Pullulan/Lecithin/Zein Composite Nanofibers Loaded with Mountain Germander (Teucrium montanum) Polyphenolic Extract

by Ana Mandura Jarić, Darija Domazet Jurašin, Predrag Petrović, Sunčica Kuzmić, Laura Nižić Nodilo, Aleksandra Vojvodić Cebin, Danijela Šeremet and Draženka Komes

Foods 2025, 14(21), 3619; https://doi.org/10.3390/foods14213619 - 23 Oct 2025

Abstract

In this study, the electrospinning technique was employed to encapsulate mountain germander (MG) polyphenolic extract into pullulan/zein (PUL:ZE) delivery systems stabilized with sunflower lecithin. The rheological and physical properties of the pullulan (PUL), PUL:ZE, and zein (ZE) polymer solutions were evaluated to assess [...] Read more.

In this study, the electrospinning technique was employed to encapsulate mountain germander (MG) polyphenolic extract into pullulan/zein (PUL:ZE) delivery systems stabilized with sunflower lecithin. The rheological and physical properties of the pullulan (PUL), PUL:ZE, and zein (ZE) polymer solutions were evaluated to assess their electrospinnability potential. Fabricated nanofibers were then characterized for their morphology, physicochemical, and thermal properties, as well as encapsulation efficiency and simulated in vitro digestion. The elastic component of the polymer solution, quantified by the Deborah number, showed a strong correlation with nanofiber diameter (r = 0.75). FT-IR spectra confirmed the role of sunflower lecithin as a mediator in the formation of hydrogen and hydrophobic interactions among PUL, ZE, and polyphenols. The circular dichroism spectra confirmed the influence of the MG extract on the change in the secondary conformation of the protein structure. The PUL:ZE delivery matrix proved to be suitable for the retention of phenylethanoid glycosides (encapsulation efficiency > 73%). The formulation 50PUL:50ZE was found to have the highest potential for prolonged release of polyphenols under gastrointestinal in vitro conditions. These findings propose a water-based electrospinning approach for designing polyphenolic delivery systems stabilized with lecithin for potential applications in active food packaging or nutraceutical products. Full article

(This article belongs to the Special Issue Encapsulation-Based Technologies for Bioactive Compounds in Foods)

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19 pages, 5196 KB

Open AccessArticle

Co-Analysis of Transcriptome and Metabolome Reveals Flavonoid Biosynthesis in Macadamia Pericarp Across Developmental Stages

by Liang Tao, Qingyi Long, Jinyan Chen, Qin Zhang, Guangzheng Guo, Fengping He, Hu Cai, Jianjian Geng, Ximei Song, Hui Zeng, Wenlin Wang, Fan Yang, Zhuanmiao Kang and Xinghao Tu

Foods 2025, 14(21), 3618; https://doi.org/10.3390/foods14213618 - 23 Oct 2025

Abstract

The pericarp of Macadamia integrifolia represents a promising but underexplored source of functional flavonoids. To systematically elucidate their biosynthesis and enhance the industrial potential of this by-product, we conducted integrated transcriptomic and metabolomic profiling of pericarps across five developmental stages (50, 80, 110, [...] Read more.

The pericarp of Macadamia integrifolia represents a promising but underexplored source of functional flavonoids. To systematically elucidate their biosynthesis and enhance the industrial potential of this by-product, we conducted integrated transcriptomic and metabolomic profiling of pericarps across five developmental stages (50, 80, 110, 140, and 170 days after flowering). Our analysis reveals, for the first time, a distinct temporal shift in both gene expression and metabolite accumulation. Early stages were characterized by high expression of PAL, 4CL, CHS, and FLS, coupled with abundant flavonols and anthocyanins. In contrast, late stages exhibited upregulation of CHI and F3’5’H, redirecting the metabolic flux toward flavanones and isoflavones. This dynamic profile was closely associated with jasmonate and gibberellin signaling pathways and was likely regulated by key transcription factors (MYB, NAC, bHLH). These findings provide a multi-omics framework that elucidates the temporal flavonoid biosynthesis in macadamia pericarp, thereby laying the groundwork for its future industrial valorization. Full article

(This article belongs to the Section Plant Foods)

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24 pages, 2740 KB

Open AccessArticle

Effect of Non-Thermal Atmospheric Cold Plasma on Surface Microbial Inactivation and Quality Properties of Fresh Herbs and Spices

by Emel Özdemir, Pervin Başaran, Sehban Kartal and Tamer Akan

Foods 2025, 14(21), 3617; https://doi.org/10.3390/foods14213617 - 23 Oct 2025

Abstract

Culinary herbs and spices are highly valued for their contribution to aroma, color, and overall flavor in traditional foods. Microbial inactivation in fresh herbs and spices is challenging due to their complex surface structures and dense natural microflora, which limit the effectiveness of [...] Read more.

Culinary herbs and spices are highly valued for their contribution to aroma, color, and overall flavor in traditional foods. Microbial inactivation in fresh herbs and spices is challenging due to their complex surface structures and dense natural microflora, which limit the effectiveness of conventional methods. Atmospheric cold plasma (ACP) is an innovative non-thermal technology with potential applications in the fresh spice industry. This study investigates the efficacy of ACP, generated using a practical, simple, and original system that allows uniform treatment without complex equipment, on microbial inactivation and quality attributes of fresh spices. Treatments of 1 and 3 min were applied, and their effects on natural microflora, Escherichia coli, and Pseudomonas syringae spp. were evaluated on the first day and after 7 days of storage. Results showed that 3 min treatments achieved higher reductions in natural microflora (2.91 log CFU g⁻¹), E. coli (2.76 log CFU g⁻¹), and P. syringae spp. (2.24 log CFU g⁻¹) compared to 1 min treatments (1.87, 1.93, and 1.65 log CFU g⁻¹, respectively). Different herbs exhibited varying responses to ACP, reflecting differences in leaf structure and chemical composition, which highlights the need for tailored treatment strategies. ACP treatment did not significantly affect water activity, color, or moisture content (except for rosemary, bay leaf, and thyme), nor total anthocyanin content (TAA), total phenolic content (TPC), total antioxidant capacity (TAC), or total flavonoid content (TFC). However, total chlorophyll content (TCC) and pH increased significantly in most samples (except rosemary and dill). Scanning electron microscopy (SEM) revealed that the tissue integrity of rosemary and mint was affected by ACP, although more than 50% of carvone in mint was preserved, and its concentration increased. The observed microbial reductions and 3–8-day shelf-life extension suggest meaningful improvements in safety and storage stability for industrial applications. Overall, ACP demonstrates promise as a safe, efficient, and scalable alternative to conventional decontamination methods, with broad potential for enhancing the quality and shelf life of fresh spices. Full article

(This article belongs to the Special Issue Characterization of Food Products for Quality and Safety Control: 2nd Edition)

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20 pages, 7057 KB

Open AccessArticle

Colour Transition Dynamics of Commercial Plant- and Animal-Based Meat Analogues

by Dhanushka Rathnayake, Jaqueline Moura Nadolny, Yasmina Sultanbawa and Heather Eunice Smyth

Foods 2025, 14(21), 3616; https://doi.org/10.3390/foods14213616 - 23 Oct 2025

Abstract

The inferior visual sensory attributes, particularly colour, of plant-based burgers, remain a barrier to enhancing consumer acceptance and uptake in the global market. This study aimed to comprehensively profile the colour transition dynamics at varying internal temperatures (uncooked, 35 °C, 55 °C, 75 [...] Read more.

The inferior visual sensory attributes, particularly colour, of plant-based burgers, remain a barrier to enhancing consumer acceptance and uptake in the global market. This study aimed to comprehensively profile the colour transition dynamics at varying internal temperatures (uncooked, 35 °C, 55 °C, 75 °C, and 85 °C) of four distinct commercial plant-based (PB) and six animal-based (AB) burgers, and to identify key “colour gaps” for improvement. Raw beef burgers appeared red with higher positive a* values (redness), whereas v2food, vEEF, and Beyond burgers showed comparatively higher b* (yellowness) and c* (chroma) values both externally and internally. The sample Impossible PB burgers had the lowest colour differences (∆a*, ∆b*, ∆c*, and ∆E*), showing a beef-like colour transition in both raw and cooked states. Chicken and pork+beef burgers exhibited lower redness in the processed visual images attributed to higher L* values owing to lower myoglobin content. In AB burgers, a* was negatively correlated with L* and h°, while PB burgers positively correlated with b* and c*. The browning intensity observed in both AB and PB burgers is influenced by their internal structural characteristics, which respond dynamically to changes in internal temperature. Mapping the colour transition during the cooking of AB and PB burgers is a critical first step toward identifying gaps in PB product development. Enhancement of visual sensory attributes can be achieved through the modelling of suitable natural colour combinations to target specific dimensions in the colour space. Full article

(This article belongs to the Special Issue Alternative Protein: Sources, Bioactivities, Potential Health Benefits, and Application)

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16 pages, 2050 KB

Open AccessArticle

A Cross-Cultural Study of Health Interests and Pleasure by Consumers in 10 Countries

by Chunxiao Pan, Edgar Chambers IV and Jeehyun Lee

Foods 2025, 14(21), 3615; https://doi.org/10.3390/foods14213615 - 23 Oct 2025

Abstract

Understanding how individuals balance health and pleasure in food choices is important for promoting healthier diets. This study examined 6300 adults across ten countries (630 per country) using the General Health Interest and Pleasure subscales of the Health and Taste Attitude Scales. Participants [...] Read more.

Understanding how individuals balance health and pleasure in food choices is important for promoting healthier diets. This study examined 6300 adults across ten countries (630 per country) using the General Health Interest and Pleasure subscales of the Health and Taste Attitude Scales. Participants were grouped into four categories—HH-HP (High Health, High Pleasure), HH-LP (High Health, Low Pleasure), LH-HP (Low Health, High Pleasure), and LH-LP (Low Health, Low Pleasure)—based on their scores. Clear cross-national differences were observed. Respondents in Peru and China prioritized both health and pleasure, while those in Mexico and Russia scored higher on pleasure but lower on health. A polarized pattern was found in Japan, and a more balanced distribution appeared in Thailand and Spain. Australia, the United Kingdom, and the United States showed generally lower scores for both dimensions. Females tended to report higher health interest and greater pleasure in eating than males. Older age and higher education were also associated with stronger interest in health and food enjoyment. These results emphasize the importance of considering cultural and demographic variations when designing strategies to encourage healthy eating, and they support the cross-cultural validity of the Health and Taste Attitude Scales. Full article

(This article belongs to the Special Issue Individual Differences in Sensory Perception with Implications for Food Choice, Eating Behavior, and Health)

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24 pages, 3957 KB

Open AccessArticle

Effects of Different Degrees of Gelatinization on Structural, Physicochemical and Digestive Properties of Kudzu Starch

by Zirui He, Fan Zhu, Mei Li and Xiangli Kong

Foods 2025, 14(21), 3614; https://doi.org/10.3390/foods14213614 - 23 Oct 2025

Abstract

Kudzu (Pueraria spp.) starch, valued for its transparency, viscosity, and stability, has broad potential in functional and instant food applications. However, its limited cold-water solubility and inconsistent functional performance across cultivars hinder wider utilization. To improve its processability and nutritional functionality, this [...] Read more.

Kudzu (Pueraria spp.) starch, valued for its transparency, viscosity, and stability, has broad potential in functional and instant food applications. However, its limited cold-water solubility and inconsistent functional performance across cultivars hinder wider utilization. To improve its processability and nutritional functionality, this study aimed to elucidate how the degree of gelatinization (DG)—a structural indicator of starch transformation—can be precisely controlled and used to modulate starch properties. Starches from two typical kudzu cultivars, K10 (Pueraria thomsonii) and K27 (Pueraria lobata), were subjected to hydrothermal treatment (45–95 °C) to obtain samples with defined DG levels. DG was quantitatively determined by enzymatic assay, differential scanning calorimetry (DSC), and iodine-binding analysis, enabling method cross-validation. Increasing DG enhanced iodine complexation capacity, elevated gelatinization temperatures, and reduced enthalpy change and crystallinity. K27 exhibited more pronounced physicochemical transitions at lower DG than K10, indicating cultivar-specific sensitivity. In vitro digestion revealed that hydrolysis kinetics gradually approached and eventually conformed to a first-order model as DG increased, confirming a DG-dependent shift in digestibility. These results establish DG—rather than processing temperature—as the primary factor governing kudzu starch functionality and provide a methodological basis for designing starch-based foods with tailored glycemic and textural properties. Full article

(This article belongs to the Special Issue Starches: From Structure to Functional Properties)

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19 pages, 1231 KB

Open AccessArticle

Phthalates, Bisphenol A, and Microbiological Investigations in Deep-Sea Shrimp Aristaeomorpha foliacea from Mediterranean Sea: Signs of Marine Anthropological Pollution

by Nicoletta De Vietro, Porzia Maiorano, Giovanna Mancini, Angela Carluccio, Giusy Diella, Antonella Francesca Savino, Valentina Spagnuolo, Francesco Triggiano, Roberto Carlucci, Giuseppe Strisciullo, Alessia Di Gilio, Jolanda Palmisani, Antonella Maria Aresta, Francesco Bagordo, Gianluigi De Gennaro, Osvalda De Giglio, Roberta Iatta, Michele Camero, Gianvito Lanave, Maria Mastrodonato, Ezio Ranieri, Giovanni Scillitani, Pasquale Stefanizzi, Silvio Tafuri, Carlo Zambonin, Gianfranco D’Onghia and Giuseppina Caggiano Show full author list Hide full author list

Foods 2025, 14(21), 3613; https://doi.org/10.3390/foods14213613 - 23 Oct 2025

Abstract

Sea pollution caused by anthropological activities represents a risk both for the organisms that inhabit it and for humans themselves. Great attention is paid to plastic waste because it takes decades to decompose and fragments into microscopic pieces that can be easily dispersed [...] Read more.

Sea pollution caused by anthropological activities represents a risk both for the organisms that inhabit it and for humans themselves. Great attention is paid to plastic waste because it takes decades to decompose and fragments into microscopic pieces that can be easily dispersed and ingested by marine fauna. Polymeric materials, in general, are rich in plasticizers (phthalates, PAEs; and bisphenol A, BPA), substances recognized as toxic both for aquatic organisms and for humans who could ingest them once contaminated marine organisms were to enter their diet. In this work, effective analytical protocols based on the use of solid phase microextraction (SPME) coupled with chromatography techniques were employed to evaluate the presence of PAEs and BPA in the extracted pulp of shrimps of the commercial species Aristaemorpha foliacea from four different fishing stations in the Mediterranean Sea. In addition to chemical analysis, a comprehensive microbiological characterization was carried out to assess microbiological risk due to shrimps’ consumption. This dual approach provides a more complete evaluation of the impact of human pollution on these crustaceans, revealing both chemical contamination and potential biological disruptions that could pose a danger to food safety. Full article

(This article belongs to the Section Food Toxicology)

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