Foods

17 pages, 3264 KiB

Open AccessArticle

Differential Enzymatic Hydrolysis: A Study on Its Impact on Soy Protein Structure, Function, and Soy Milk Powder Properties

by Qian Li, Baoyue Chang, Guo Huang, Di Wang, Yue Gao, Zhijun Fan, Hongbo Sun and Xiaonan Sui

Foods 2025, 14(5), 906; https://doi.org/10.3390/foods14050906 - 6 Mar 2025

Viewed by 640

Abstract

Protein constitutes the primary nutrient in soy, and its modifications are intricately linked to the properties of the soy milk powder. This study employed six main commercial enzymes (bromelain, neutrase, papain, trypsin, flavourzyme, and alcalase) to investigate the impact of enzymatic hydrolysis on [...] Read more.

Protein constitutes the primary nutrient in soy, and its modifications are intricately linked to the properties of the soy milk powder. This study employed six main commercial enzymes (bromelain, neutrase, papain, trypsin, flavourzyme, and alcalase) to investigate the impact of enzymatic hydrolysis on the structural and functional properties of soy protein isolate (SPI), as well as its influence on the physicochemical properties of soy milk powder. The findings indicated that each of enzymes exhibits distinct specificity, with the degree of hydrolysis following the order: alcalase > flavourzyme > papain > bromelain > neutrase > trypsin. Enzymatic hydrolysis facilitates the unfolding of SPI, leading to the exposure of chromogenic fluorophores and hydrophobic amino acid residues, which in turn promotes an increase in free sulfhydryl content. Concurrently, this process induces the transformation of α-helix and β-sheet into β-turn and random coil. The enzyme modification enhances the solubility, emulsification, and foaming activities of SPI and significantly augment its antioxidant properties (p < 0.05). However, this enzymatic treatment adversely affects the stability of its emulsification and foaming properties. Subsequent to enzymatic hydrolysis, soy milk powder demonstrated a reduction in particle size and an improvement in solubility, which significantly enhanced its flavor profile. In summary, alcalase offers substantial advantages in augmenting the functional properties of SPI and increasing the solubility of soy milk powder. However, this process adversely affects the flavor profile of soy milk powder, a consequence attributed to the broad hydrolysis specificity of alcalase. Full article

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

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20 pages, 5974 KiB

Open AccessArticle

Studies on the Efficient Extraction of Ovotransferrin and the Effect of Heating Treatment on Its Structure and Activity

by Yujie Su, Qianwen Zhao, Cuihua Chang, Junhua Li, Lulu Guo, Shende Hu, Zijian Huang, Luping Gu and Yanjun Yang

Foods 2025, 14(5), 905; https://doi.org/10.3390/foods14050905 - 6 Mar 2025

Viewed by 330

Abstract

Ovotransferrin (OVT) is very rich in nutritional value and possesses a variety of biological activities. However, there is a lack of suitable OVT extraction methods that are simple and suitable for large-scale production. For this reason, this study explored a new method of [...] Read more.

Ovotransferrin (OVT) is very rich in nutritional value and possesses a variety of biological activities. However, there is a lack of suitable OVT extraction methods that are simple and suitable for large-scale production. For this reason, this study explored a new method of ovalbumin OVT extraction based on mesophilic treatment. The effects of different heat treatment conditions on the physicochemical properties and bioactivities of the prepared OVT and their influence mechanisms were investigated. The results showed that OVT could be efficiently extracted from egg white by moderate heat treatment. Based on single factor experiments, response surface methodology was used to determine the effects of heat treatment time, temperature and pH on the extraction rate of OVT. The yield was 93.65 ± 0.53% under the optimal extraction conditions (62.5 °C, 75 min, pH 8). SDS-PAGE and FT-IR showed that changes in the influencing factors during heating had different effects on OVT. In addition, different extraction parameters had different effects on the iron-binding and antioxidant capacities of OVT. This study provides a fast and efficient preparation method for OVT from egg white, which lays the foundation for the wide application of OVT. Full article

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

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16 pages, 2773 KiB

Open AccessArticle

Simultaneous Determination of Six Acidic Pesticides, Including 2,4-DB and 2,4,5-T with No Established MRL in Korea Using LC-MS/MS and QuEChERS for the Safety of Imported Agricultural Products

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

Foods 2025, 14(5), 904; https://doi.org/10.3390/foods14050904 - 6 Mar 2025

Viewed by 339

Abstract

The use of pesticides is essential for the production of high-quality agricultural products. However, the repeated application of pesticides has led to the contamination of environments, such as the atmosphere, soil, and surface water, affecting ecosystems and leading to residues on crops, which [...] Read more.

The use of pesticides is essential for the production of high-quality agricultural products. However, the repeated application of pesticides has led to the contamination of environments, such as the atmosphere, soil, and surface water, affecting ecosystems and leading to residues on crops, which pose potential risks to human health. Accordingly, regulations regarding pesticide usage, application frequency, timing, and maximum residue limits have been established to manage residual pesticides. The Positive List System (PLS), with a default tolerance of 0.01 ppm, has been applied to both domestic and imported agricultural products for which no established maximum residue limits (MRLs) exist in Korea. This study developed a multi-residue analytical method for the simultaneous determination of six pesticides, including 2,4-DB and 2,4,5-T, for which no domestic MRLs have been established, as well as for 2,4-D, 4-CPA, Dicamba, and Dichlorprop, for the management of imported agricultural products. The target pesticides were extracted and purified using the QuEChERS method and quantified by LC-MS/MS. The analytical method was validated according to the CODEX (CAC/GL 40-1993) and the Guidelines of Standard Procedures of Test Methods for Foods and Other Substances established by the MFDS. Using the developed and validated analytical method, monitoring of imported agricultural products was conducted. Full article

(This article belongs to the Special Issue Latest Research on the Degradation and Detection of Toxins and Contaminants in Food Matrics)

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23 pages, 655 KiB

Open AccessArticle

Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat

by Leona Lindberg, Jayne V. Woodside, Hannah Fitzgerald, Niamh Campbell, Hannah Vogan, Ciara Kelly, Mehrnoush Robinson and Anne P. Nugent

Foods 2025, 14(5), 903; https://doi.org/10.3390/foods14050903 - 6 Mar 2025

Viewed by 558

Abstract

The plant-based meat alternative (PBMA) market and consumer base on the island of Ireland (IOI) has grown rapidly in recent years. Therefore, this study compared the changes in PBMAs available on the IOI over time and the nutritional profiles of PBMAs with meat [...] Read more.

The plant-based meat alternative (PBMA) market and consumer base on the island of Ireland (IOI) has grown rapidly in recent years. Therefore, this study compared the changes in PBMAs available on the IOI over time and the nutritional profiles of PBMAs with meat counterparts. Three online audits of PBMAs available in Tesco’s and Sainsbury’s in 2021/2022, 2022/2023 and 2023/2024 were conducted. All on-pack information was extracted and analysed using descriptive statistics to identify trends over time. The nutritional content of selected categories of PBMAs identified in the 2023/2024 audit was compared to similar categories of meat using independent samples t-tests or Mann–Whitney-U tests. The number of PBMAs available on the IOI has increased over time (n = 350, n = 321 and n = 398), with a trend in slight improvements in A-scores observed for most categories. Compared to meat, PBMAs had significantly lower total and saturated fat contents and higher carbohydrate, fibre and sugar contents across most categories. The increase in PBMAs over time suggests that the development of new products is ongoing. However, the higher salt contents of PBMAs compared to meat in some categories and only slight improvements in A-scores suggest that focus should be redirected to product reformulation and refinement to improve the nutritional quality of PBMAs. Full article

(This article belongs to the Section Plant Foods)

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29 pages, 424 KiB

Open AccessReview

Peanuts (Arachis hypogaea L.) and Mycotoxins: Analytical Approaches, Prevalence, and Innovative Detoxification

by Beatriz Melo, João Robalo, Fernando Ramos and Ana Sanches Silva

Foods 2025, 14(5), 902; https://doi.org/10.3390/foods14050902 - 6 Mar 2025

Viewed by 836

Abstract

Mycotoxins are secondary metabolites originating from several species of fungi that have proven to demonstrate high toxicity. In addition, potential contamination sources can promote increased human exposure to the adverse effects of these toxins. For this reason, it was necessary to develop several [...] Read more.

Mycotoxins are secondary metabolites originating from several species of fungi that have proven to demonstrate high toxicity. In addition, potential contamination sources can promote increased human exposure to the adverse effects of these toxins. For this reason, it was necessary to develop several analytical methods that allow detection with the highest possible sensitivity for these toxic metabolites. Furthermore, since these methods involve high cost, are lengthy, and have sensitivity requirements, the development of multi-analyte detection methods is indispensable. The increasing consumption of groundnuts (legumes) as well as nuts (such as almonds, walnuts, and pistachios) and dried fruit (raisins and dried figs) has increased the risk of poisoning and the harmful effects of mycotoxins, which has encouraged studies for the creation of these methods. This review addresses the most representative methods applied to analyze and quantify mycotoxins in groundnuts (peanuts) together with decontamination techniques. The methodologies presented in this review are primarily based on analytical techniques for nuts and dried fruits. However, each of these methodologies can also be applied to peanut analysis for comparison and use. It is also relevant to highlight the importance of the development of multi-analyte methods in order to identify multiple mycotoxins using a single method, saving time, costs, and resources. Full article

(This article belongs to the Special Issue Prospects for Risks and Benefits in the Context of Food and Health)

18 pages, 2649 KiB

Open AccessArticle

Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice

by Cristiane Nunes da Silva, Juliana Rodrigues do Carmo, Bruna Vieira Nunes, Fernanda Demoliner, Vanessa Rios de Souza and Sabrina Carvalho Bastos

Foods 2025, 14(5), 901; https://doi.org/10.3390/foods14050901 - 6 Mar 2025

Viewed by 289

Abstract

Thermosonication is a technique that combines ultrasound with mild temperatures and can be applied as an alternative to thermal pasteurization. This study aimed to evaluate the synergistic effect of thermosonication (Termo) on bioactive compounds (total anthocyanins concentration and total phenolic compounds), antioxidant activity [...] Read more.

Thermosonication is a technique that combines ultrasound with mild temperatures and can be applied as an alternative to thermal pasteurization. This study aimed to evaluate the synergistic effect of thermosonication (Termo) on bioactive compounds (total anthocyanins concentration and total phenolic compounds), antioxidant activity and physicochemical characteristics of blackberry juice in comparison with conventional heat treatment (TT). The experiment was conducted based on the Central Composite Rotational Design, varying the amplitude (60% and 90%), temperature (64 °C and 86 °C) and time (114 s and 517 s) factors. The results showed that the amplitude and temperature factors significantly influenced (p < 0.05) the content of bioactive compounds studied, as well as the antioxidant activity and physicochemical properties, showing that the thermosonication treatment using 60% ultrasonic amplitude and 86 °C temperature provided more excellent retention and less degradation in the content of anthocyanins, phenolic compounds, antioxidant activity, and physicochemical properties (pH, acidity, total soluble solids and colour) of blackberry juice. Higher ultrasonic amplitude (90%) promoted changes in the physicochemical properties and degradation of the bioactive compounds studied and antioxidant activity. However, the limitations of this study are related to the specific matrix used, the seasonality of these fruits, the availability of raw material for processing and the limitation of large-scale ultrasonic equipment. These factors limit the expansion of these findings to other products. Overall, thermosonication can be considered a promising technique. Still, for its implementation as a possible alternative to conventional thermal methods, further studies are needed to investigate the stability of bioactive compounds and antioxidant activity of blackberry juice better. Full article

(This article belongs to the Special Issue Novel Technologies for Nutritional Quality Improvement in Plant-Based Foods)

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19 pages, 4101 KiB

Open AccessArticle

L-Arabinose Alleviates Functional Constipation in Mice by Regulating Gut Microbiota and Metabolites

by Ke Liu, Huixuan Dong, Xinran Li, Chaoqun Hu, Fengya Cui, Shiji Li, Xiaolin Zhang, Yushan Du, Penghui Yang, Wenna Ji, Wenjie Sui and Jing Meng

Foods 2025, 14(5), 900; https://doi.org/10.3390/foods14050900 - 6 Mar 2025

Viewed by 377

Abstract

Functional constipation ranks among the most common disorders impacting human health, which is manifested by difficulty in defecation and a complex etiology. L-Arabinose, a pentose found naturally in fruit rinds and cereal husks, has been reported to regulate glycolipid metabolism, improve glucose homeostasis, [...] Read more.

Functional constipation ranks among the most common disorders impacting human health, which is manifested by difficulty in defecation and a complex etiology. L-Arabinose, a pentose found naturally in fruit rinds and cereal husks, has been reported to regulate glycolipid metabolism, improve glucose homeostasis, and exhibit anti-inflammatory effects. However, the effect and precise mechanism of L-Arabinose on functional constipation remain unclear. In this study, the effect of L-Arabinose in alleviating functional constipation induced by diphenoxylate was evaluated. The model group consisted of functional constipation mice that did not receive any intervention. The positive drug group was treated with 2.0 g/kg lactulose, while the intervention group was given 0.5 g/kg, 0.75 g/kg, 1.0 g/kg, and 2.0 g/kg L-Arabinose, respectively. The data suggested that 20 days of L-Arabinose intervention could shorten the first black stool defecation time, increase fecal water content, and enhance the rate of small intestinal propulsion in mice with functional constipation induced by diphenoxylate. Additionally, L-Arabinose reversed the protein expression of functional constipation-related intestinal factors in the colon, characterized by a decrease in the expression of water channel proteins AQP3 and AQP4, as well as an increase in the expression of tight-junction proteins ZO-1, Claudin-1 and Occludin. Furthermore, L-Arabinose modulated the levels of hormones (MTL, Gas) and neurotransmitters (5-HT, VIP) related to the digestive systems of mice with constipation, resulting in elevated levels of 5-HT, MTL, and Gas and decreasing levels of VIP. Histopathological analysis also revealed that L-Arabinose intervention improved the intestinal inflammatory response. Furthermore, 16S rRNA sequencing and metabolomics of the intestinal microbiota demonstrated that L-Arabinose treatment improved both the intestinal microbiota composition and the metabolite levels. This study suggests that L-Arabinose can serve as a potential functional ingredient to promote intestinal health, enhance gastrointestinal motility and barrier function, regulate osmotic pressure, restore neurotransmitter levels, and effectively relieve functional constipation. Full article

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

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14 pages, 1319 KiB

Open AccessArticle

Characterizing the Phenolic Compounds in Iron Walnut Oil (Juglans sigillata Dode) Across Chinese Regions

by Pan Gao, Kairui Chang, Shu Wang, Yuling Zheng, Jiaojiao Yin, Xinghe Zhang and Martin J. T. Reaney

Foods 2025, 14(5), 899; https://doi.org/10.3390/foods14050899 - 6 Mar 2025

Viewed by 324

Abstract

This study examines the chemical composition and antioxidant properties of iron walnut oil (IWO) from different Chinese regions, using ultra-high-performance liquid chromatography–quadrupole time-of-flight mass spectrometry for the analysis of phenolic compounds. Regional variations were identified in fatty acid profiles, with elevated α-linolenic acid [...] Read more.

This study examines the chemical composition and antioxidant properties of iron walnut oil (IWO) from different Chinese regions, using ultra-high-performance liquid chromatography–quadrupole time-of-flight mass spectrometry for the analysis of phenolic compounds. Regional variations were identified in fatty acid profiles, with elevated α-linolenic acid levels observed in samples from cooler climates (e.g., Liaoning, sample 1) that were 60% higher than in samples from warmer regions (e.g., Sichuan, sample 2). Antioxidant properties, quantified using 1,1-diphenylpicryl phenyl hydrazine (DPPH), 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonate (ABTS), and Ferric ion reducing antioxidant power (FRAP) assays, corresponded to both oil polyphenol content (up to 62.91 mg/kg) and γ-tocopherol concentrations (268.68–525.05 mg/kg). Nineteen phenolic acids and flavonoids were identified, including ellagic acid, gallic acid, p-hydroxybenzoic acid, syringic acid, vanillic acid, quercetin, caffeic acid, ferulic acid, p-coumaric acid, coniferol, and pinoresinol. This comprehensive analysis underscores the nutritional and therapeutic potential of IWO, and delineates the impact of geographic and environmental factors on its quality, providing a scientific foundation for further research and development aimed at enhancing food industry standards and exploring natural product chemistry. Full article

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

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19 pages, 6930 KiB

Open AccessArticle

Genomic and Transcriptomic Analysis of Mutant Bacillus subtilis with Enhanced Nattokinase Production via ARTP Mutagenesis

by Liuyu Guo, Yang Chen, Zhiyong He, Zhaojun Wang, Qiuming Chen, Jie Chen, Fatih Oz, Zhimin Xu and Maomao Zeng

Foods 2025, 14(5), 898; https://doi.org/10.3390/foods14050898 - 6 Mar 2025

Viewed by 371

Abstract

Nattokinase (NK), a serine protease with high thrombolytic activity, has significant potential for application in foods intended for special health benefits. However, the NK production in wild-type Bacillus subtilis natto is relatively low. In this study, a high-yielding NK and genetically stable mutant strain [...] Read more.

Nattokinase (NK), a serine protease with high thrombolytic activity, has significant potential for application in foods intended for special health benefits. However, the NK production in wild-type Bacillus subtilis natto is relatively low. In this study, a high-yielding NK and genetically stable mutant strain (B. subtilis JNC002.001, 300.0 ± 4.7 FU/mL) was obtained through atmospheric and room temperature plasma (ARTP) mutagenesis. It increased NK activity by 1.84 times compared to the initial strain SD2, demonstrating significant prospects for NK production and food fermentation applications. Additionally, the B. subtilis JNC002.001 exhibited notable alterations in growth characteristics, glucose consumption, and sporulation. This study further elucidated the mechanism of enhanced NK production at the molecular level. Genome resequencing revealed that the mutant genes in JNC002.001 included 10 single nucleotide polymorphisms (SNPs) and one insertion, among which the kinA and gltA genes were associated with sporulation and NK synthesis, respectively. In terms of the transcriptional level, the NK-coding gene aprN was up-regulated 9.4 times relative to the wild-type strain. Most of the genes related to central carbon metabolism and the Sec secretion pathway were up-regulated. In addition, the expression of regulatory factors associated with the transcription of the aprN gene and the sporulation process provided evidence for high NK expression and sporulation deficiency in JNC002.001. These results could provide insights into the mechanism of NK production and facilitate the construction of engineered strains with high NK yield. Full article

(This article belongs to the Section Food Biotechnology)

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15 pages, 1062 KiB

Open AccessArticle

Benefits of Essential Oil-Enriched Chitosan on Beef: From Appearance and Odour Improvement to Protection Against Blowfly Oviposition

by Priscilla Farina, Monica Tognocchi, Giuseppe Conte, Laura Casarosa, Francesca Trusendi and Barbara Conti

Foods 2025, 14(5), 897; https://doi.org/10.3390/foods14050897 - 6 Mar 2025

Viewed by 249

Abstract

The food industry is increasingly turning to healthy and eco-friendly alternatives for meat preservation, with recent attention focused on chitosan (CH) and essential oils (EOs). Here, we propose two liquid formulations of CH enriched with Laurus nobilis or Piper nigrum EOs to preserve [...] Read more.

The food industry is increasingly turning to healthy and eco-friendly alternatives for meat preservation, with recent attention focused on chitosan (CH) and essential oils (EOs). Here, we propose two liquid formulations of CH enriched with Laurus nobilis or Piper nigrum EOs to preserve beef patties stored for 4 days at 4 °C from colour changes, secondary lipid oxidation, and alteration in volatile organic compound emissions while also preventing oviposition by Calliphora vomitoria on beef loaves hung for the same time at around 13 °C in a netted polytunnel. Overall, the L. nobilis EO-enriched CH solution increased the meat colour lightness compared to the control (+7.58%), kept redness and yellowness comparable to the control, maintained the level of thiobarbituric acid-reacting substances below the threshold for rancidity perception for at least 96 h, reduced the release of ethanol, enhanced the perception of fatty and woody notes in the meat along with the fresh, green, and citrusy aromas specific to the EO, and also provided significant protection (88.83%) against blowfly oviposition compared to the control. Therefore, the development of a spray CH formulation containing the L. nobilis EO appears to be a promising tool for stable and prolonged meat protection. Full article

(This article belongs to the Special Issue Application of Edible Coating in Food Preservation)

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20 pages, 3652 KiB

Open AccessArticle

A Novel Formulation Based on Resveratrol and Water Extracts from Equisetum arvense, Crataegus curvisepala, Vitex agnus-castus, and Glycine max Inhibits the Gene Expression of Inflammatory and Osteoclastogenic Biomarkers on C2C12 Cells Exposed to Oxidative Stress

by Simonetta Cristina Di Simone, Alessandra Acquaviva, Maria Loreta Libero, Nilofar Nilofar, Fatma Tunali, Mariachiara Gabriele, Angelica Pia Centulio, Gianluca Genovesi, Davide Ciaramellano, Lucia Recinella, Sheila Leone, Luigi Brunetti, Gokhan Zengin, Giustino Orlando, Luigi Menghini, Annalisa Chiavaroli and Claudio Ferrante

Foods 2025, 14(5), 896; https://doi.org/10.3390/foods14050896 - 6 Mar 2025

Viewed by 386

Abstract

Medicinal plants and natural compounds have been considered alternative therapeutic options for counteracting postmenopausal disorders thanks to their different concomitant effects, including antioxidant and anti-inflammatory properties and the regulation of hormone activity. It is important to highlight that the efficacy of medicinal plants [...] Read more.

Medicinal plants and natural compounds have been considered alternative therapeutic options for counteracting postmenopausal disorders thanks to their different concomitant effects, including antioxidant and anti-inflammatory properties and the regulation of hormone activity. It is important to highlight that the efficacy of medicinal plants and natural compounds increases when used in combination, thus making the development of herbal formulations rational. Therefore, the present study aimed to evaluate the phytochemical and pharmacological properties of an innovative formulation consisting of resveratrol and water extracts from Equisetum arvense, Crateagus curvisepala, Vitex agnus-castus, and Glycine max. The phenolic composition and radical scavenger properties were evaluated using chromatographic and colorimetric (ABTS) methods, whilst the limits of biocompatibility were assessed through allelopathy, the Artemia salina (brine shrimp) lethality test, and Daphnia magna cardiotoxicity assay. The protective effects were evaluated on C2C12 cell lines exposed to the pro-oxidant stimulus, which consisted of hydrogen peroxide. The gene expression of estrogen 1 (ESR1, also known as ERα) and prolactin (PRLR) receptors, interleukin 6 (IL-6), tumor necrosis factor α (TNFα), and receptor activator of nuclear factor kappa-Β ligand (RANKL) was measured. The results of the phytochemical analysis showed that the main phytochemicals were hydroxycinnamic and phenolic acids, in particular coumaric acid (7.53 µg/mL) and rosmarinic acid (6.91 µg/mL), respectively. This could explain the radical scavenger effect observed from the 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. According to the ecotoxicological models’ results, the formulation was revealed to be non-toxic, with a LC₅₀ value > 1 mg/mL. Therefore, a biocompatible concentration range (200–1000 µg/mL) was used in C2C12 cells, where the formulation blunted the hydrogen peroxide-induced upregulation of TNFα, IL-6, RANKL, ESR1, and PRLR. Overall, the results of this study corroborate the use of the formulation for facing the oxidative stress and inflammation, which forms the basis of the osteoclastogenic process. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods: Functional Properties, Health Benefits and Disease Prevention: 2nd Edition)

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24 pages, 577 KiB

Open AccessReview

Research Progress on Shrimp Allergens and Allergenicity Reduction Methods

by Bingjie Chen, Hui He, Xiao Wang, Songheng Wu, Qiankun Wang, Jinglin Zhang, Yongjin Qiao and Hongru Liu

Foods 2025, 14(5), 895; https://doi.org/10.3390/foods14050895 - 6 Mar 2025

Viewed by 529

Abstract

Shrimp are highly favored by consumers for their delicious taste and rich nutritional value. However, reports of allergic reactions caused by shrimp and its derivatives have been increasing, significantly impacting consumer health and posing a growing global food safety concern. This article introduces [...] Read more.

Shrimp are highly favored by consumers for their delicious taste and rich nutritional value. However, reports of allergic reactions caused by shrimp and its derivatives have been increasing, significantly impacting consumer health and posing a growing global food safety concern. This article introduces the structure and biochemical characteristics of major allergenic proteins in shrimp, including tropomyosin (TM), arginine kinase, sarcoplasmic calcium-binding protein, myosin light chain, troponin C, and hemocyanin. Currently, there is no effective treatment for shrimp allergies, and prevention is mainly achieved by avoiding consumption. The study of shrimp allergen sensitization reduction technology is of great significance to the development of hypoallergenic or desensitized products. The article provides a detailed overview of the effects of common processing techniques, including physical, chemical, biological, and combined methods, on the allergenicity of shrimp allergens; for instance, the binding rate to immunoglobulin E (IgE) was reduced by 73.59% after treating TM with high pressure (500 MPa) at 55 °C for 10 min and the recognition rate of TM to IgE decreased by 89.4% on average after treating TM with pepsin (30 μg/mL, pH 2) for 2 h. These techniques provide references for the development of hypoallergenic aquatic products or desensitized foods. Full article

(This article belongs to the Special Issue Marine Food: Development, Quality and Functionality)

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22 pages, 2182 KiB

Open AccessArticle

Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications

by María Purificación González, Paloma López-Laiz, María Achón, Rocío de la Iglesia, Violeta Fajardo, Ángela García-González, Natalia Úbeda and Elena Alonso-Aperte

Foods 2025, 14(5), 894; https://doi.org/10.3390/foods14050894 - 5 Mar 2025

Viewed by 876

Abstract

The absence of gluten is a technological challenge that requires the addition of components to replace the unique viscoelastic properties of gluten, thus altering the nutritional composition of gluten-free (GF) breads. Moreover, GF flours may have different compositions as compared to gluten-containing (GC) [...] Read more.

The absence of gluten is a technological challenge that requires the addition of components to replace the unique viscoelastic properties of gluten, thus altering the nutritional composition of gluten-free (GF) breads. Moreover, GF flours may have different compositions as compared to gluten-containing (GC) counterparts because of a different origin. This may impact the nutritional quality of GF diets. The aim of the study is to provide updated analytical data on moisture, fat, and fibre contents in GF flour and bread samples, and compare them with their GC counterparts, as well as to analyse ingredients and how they impact nutritional quality. A total of 30 different flours and 24 types of bread were analysed using AOAC methods. GF cereal flours contain more fat than GC flours (3.5 ± 2.1% vs. 2.5 ± 2.1%, p < 0.001), as well as GF flours from pseudocereals, except for wholemeal buckwheat (2.6 ± 0.1%). Fibre content is lower in GF flours (3.6 ± 3.1% vs. 7.1 ± 3.9%, p = 0.03), except for GF pseudocereal and legume flours. GF breads contain almost twice as much fat 6.6 ± 2.3% vs. 1.4 ± 0.2%, p < 0.001, and 4.2 ± 1.2%, p < 0.001) and fibre (7.3 ± 2.4% vs. 2.8 ± 0.5%, p < 0.001, and 4.9 ± 2.1%, p = 0.002) as GC breads. This is due to the raw materials themselves and to the addition of ingredients, such as regular and high oleic sunflower oil, and psyllium. Fibre ingredients and additives are more frequently used in ready-to-eat GF flours and breads, and more GF breads also contain fat-based ingredients, as compared to GC. Amaranth and chickpea flours are good alternatives to produce breads with better nutritional quality. Analysis of GF products for critical nutrients is peremptory because of continuing technological and nutritional innovation. Full article

(This article belongs to the Special Issue Gluten-Free Food and Celiac Disease: 2nd Edition)

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14 pages, 1356 KiB

Open AccessReview

The Theory and Practice of Sensory Evaluation of Vinegar: A Case of Italian Traditional Balsamic Vinegar

by Fusheng Chen, Yanqin Ma, Giuseppe Corradini and Paolo Giudici

Foods 2025, 14(5), 893; https://doi.org/10.3390/foods14050893 - 5 Mar 2025

Viewed by 402

Abstract

Sensory analysis is a very powerful and useful tool that is used for a variety of foods. But for vinegar, the relevant sensory evaluation system is not satisfactory since there are still some issues, such as the tendency for score conservatism, descriptor redundancy, [...] Read more.

Sensory analysis is a very powerful and useful tool that is used for a variety of foods. But for vinegar, the relevant sensory evaluation system is not satisfactory since there are still some issues, such as the tendency for score conservatism, descriptor redundancy, sensory fatigue and other cognitive issues. In this review, the theory of the sensory evaluation of vinegar is first introduced, and then the application of sensory evaluation is summarized for vinegar, especially for Italian Traditional Balsamic Vinegar. By improving the scoring system and enhancing the tasting conditions, the reliability of vinegar sensory evaluation can be further increased and provide a solid support for vinegar quality control and market promotion. Full article

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

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23 pages, 3878 KiB

Open AccessArticle

Synergistic Neuroprotection Through Epigenetic Modulation by Combined Curcumin-Enriched Turmeric Extract and L-Ascorbic Acid in Oxidative Stress-Induced SH-SY5Y Cell Damage

by Jurairat Khongrum, Nootchanat Mairuae, Tongjit Thanchomnang, Man Zhang, Gang Bai and Nut Palachai

Foods 2025, 14(5), 892; https://doi.org/10.3390/foods14050892 - 5 Mar 2025

Viewed by 490

Abstract

Epigenetic modulation plays a crucial role in neuroprotection by regulating cellular responses to stress, inflammation, and oxidative damage, particularly in neurodegenerative diseases. Recognizing the therapeutic potential of epigenetic regulators, this study investigated the synergistic neuroprotective effects of curcumin-enriched turmeric extract combined with L-ascorbic [...] Read more.

Epigenetic modulation plays a crucial role in neuroprotection by regulating cellular responses to stress, inflammation, and oxidative damage, particularly in neurodegenerative diseases. Recognizing the therapeutic potential of epigenetic regulators, this study investigated the synergistic neuroprotective effects of curcumin-enriched turmeric extract combined with L-ascorbic acid, focusing on its modulation of epigenetic pathways in oxidative stress-induced neuronal damage. SH-SY5Y neuronal cells were treated with the combination at 20 and 40 µg/mL, and subsequently exposed to 200 µM hydrogen peroxide (H₂O₂) to induce oxidative stress. Cell viability was assessed using the MTT assay, while neuroprotective mechanisms were evaluated by analyzing the markers of epigenetic modulation, oxidative stress, inflammation, and apoptosis. The combination significantly enhanced cell viability, upregulated sirtuin-1 (SIRT1), and reduced DNA methyltransferase 1 (DNMT1) expression, indicating effective epigenetic modulation. Enhanced antioxidant defenses were observed, as evidenced by increased activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px), along with decreased malondialdehyde (MDA) and reactive oxygen species (ROS) levels, alleviating oxidative stress. Additionally, it suppressed nuclear factor kappa B (NF-κB) activity and its downstream mediator interleukin-6 (IL-6), thereby mitigating inflammation. The treatment also increased anti-apoptotic Bcl-2 expression while reducing pro-apoptotic markers, including caspase-3 and caspase-9, suggesting inhibition of the intrinsic apoptotic pathway. These findings highlight the novel neuroprotective effects of this combination, demonstrating its ability to modulate epigenetic pathways while reducing oxidative stress, suppressing inflammation, and preventing undesired apoptosis. Its multifaceted neuroprotective properties make it a promising functional ingredient in functional foods for neurodegenerative disease intervention. However, further investigations, including animal studies and clinical trials, are essential to evaluate its safety and therapeutic potential. Full article

(This article belongs to the Section Food Nutrition)

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20 pages, 1776 KiB

Open AccessArticle

Analysis of the Quality of Selected Vegetarian Products Available on the Polish Market Compared to Their Homemade Equivalents

by Agata Kiciak, Natalia Kuczka, Renata Barczyńska, Wiktoria Staśkiewicz-Bartecka, Agnieszka Białek-Dratwa, Anna-Maria Sapała, Oskar Kowalski and Marek Kardas

Foods 2025, 14(5), 891; https://doi.org/10.3390/foods14050891 - 5 Mar 2025

Viewed by 287

Abstract

Plant-based products are gaining increasing popularity, making a vegetarian diet a fundamental part of nutrition among many social groups. The aim of this study was to assess the quality of selected vegetarian products available on the Polish market and their homemade counterparts. Additionally, [...] Read more.

Plant-based products are gaining increasing popularity, making a vegetarian diet a fundamental part of nutrition among many social groups. The aim of this study was to assess the quality of selected vegetarian products available on the Polish market and their homemade counterparts. Additionally, consumer preferences and dietary behaviors regarding vegetarian diets and products available on the Polish market were analyzed. The consumer evaluation of the intensity of selected sensory attributes using the five-point scale method showed that, among the hummus samples, the natural hummus received the highest rating among all the tested products. In the falafel group, the homemade falafel received the highest scores. The consumer preference assessment using the ranking method, which considered the taste of the products, indicated that traditional hummus received the highest scores. In the falafel group, the highest number of points was awarded to the homemade falafel and the chickpea–spelt falafel. The majority of respondents declared that the taste of the tested products was a very important quality determinant. The choice of plant-based products made by consumers primarily depends on individual dietary preferences. The key determinant influencing consumers when selecting plant-based products is taste, which plays a crucial role in their decision to repurchase. Full article

(This article belongs to the Section Plant Foods)

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13 pages, 576 KiB

Open AccessArticle

From Information to Satisfaction: Unravelling the Impact of Sustainability Label on Fish Liking Experiences

by Giovanni Fiorile, Sharon Puleo, Francesca Colonna, Teresa Del Giudice and Rossella Di Monaco

Foods 2025, 14(5), 890; https://doi.org/10.3390/foods14050890 - 5 Mar 2025

Viewed by 302

Abstract

Fish sustainability has become an ever more important issue in recent years, as increases in consumption are leading to overfishing practices, resulting in the depletion of the seas and environmental damage. Therefore, fish companies have been adhering to sustainability programs, although these sustainable [...] Read more.

Fish sustainability has become an ever more important issue in recent years, as increases in consumption are leading to overfishing practices, resulting in the depletion of the seas and environmental damage. Therefore, fish companies have been adhering to sustainability programs, although these sustainable practices are not well valued and thus well known by end consumers. Therefore, this study aimed to assess the impact of sustainability label information on the hedonic perception of a consumer group regarding two fish species threatened by overfishing: European anchovy (Engraulis encrasicolus) and Bluefin tuna (Thunnus thynnus). The approach used was a blind–expected–informed evaluation. The results showed a positive perception of the species with the sustainability label by recording higher informed hedonic scores than blind ones. Thus, in conclusion, fish sustainability positively influenced the consumers, increasing their liking scores from the blind to the informed session. This study can expand previous knowledge on environmental sustainability, especially fisheries sustainability, and understand the relationships between sustainability eco-labels and consumer behaviour. Full article

(This article belongs to the Special Issue Factors Affecting the Choice and Consumption Behavior Towards Aquatic Products)

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15 pages, 2790 KiB

Open AccessArticle

Optimizing 3D Food Printing of Surimi via Regression Analysis: Physical Properties and Additive Formulations

by Jong Bong Lee, Na Young Yoon, Yeon Joo Bae, Ga Yeon Kwon, Suk Kyung Sohn, Hyo Rim Lee, Hyeong Jun Kim, Min Jae Kim, Ha Eun Park and Kil Bo Shim

Foods 2025, 14(5), 889; https://doi.org/10.3390/foods14050889 - 5 Mar 2025

Viewed by 437

Abstract

This study aimed to optimize the three-dimensional (3D) printing parameters for surimi-based inks and investigate the effects of additives (starch, salt, and water) on the rheological and textural properties of surimi paste, aiming to develop a universal formulation applicable across three fish species: [...] Read more.

This study aimed to optimize the three-dimensional (3D) printing parameters for surimi-based inks and investigate the effects of additives (starch, salt, and water) on the rheological and textural properties of surimi paste, aiming to develop a universal formulation applicable across three fish species: Alaska pollock, golden threadfin bream, and hairtail. By analyzing the hardness, adhesiveness, storage modulus (G′), and complex viscosity of the surimi inks, a formula was developed to identify the range of physical properties required for stable and precise 3D printing. The parameter windows to build a 3D structure with a 45° slope were as follows: hardness, 150–415 g/cm², and adhesion, −300 to −115 g. Mixing surimi with additives such as water, salt, and starch to obtain the desired physical properties facilitated the printing of 3D surimi samples using a 3D food printer. Full article

(This article belongs to the Special Issue 3D Printing in Food Industry: An Emerging Technology for Food Customization and Elaboration)

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19 pages, 3271 KiB

Open AccessArticle

Sex-Specific Biochemical and Histopathological Effects of Chronic Meat-Based vs. Plant-Based Burger Consumption in a Rodent Model

by Cristina Filip, Ruxandra Ștefănescu, Bianca-Eugenia Ősz, Amalia Pușcaș, Corneliu Tanase, Adela Nechifor-Boilă and Amelia Tero-Vescan

Foods 2025, 14(5), 888; https://doi.org/10.3390/foods14050888 - 5 Mar 2025

Viewed by 446

Abstract

The growing consumption of processed foods, including meat-based and plant-based burgers (PBM), raises concerns about their long-term health effects. While PBM burgers are marketed as healthier alternatives, their biochemical and histological impacts remain unclear. This study investigates the effects of chronic meat-based and [...] Read more.

The growing consumption of processed foods, including meat-based and plant-based burgers (PBM), raises concerns about their long-term health effects. While PBM burgers are marketed as healthier alternatives, their biochemical and histological impacts remain unclear. This study investigates the effects of chronic meat-based and PBM burger consumption on metabolic and organ health, considering sex differences. Thirty-six Wistar rats (18 males and 18 females) were divided into three groups: control (standard chow), meat burger-fed, and PBM burger-fed. Improved chow was prepared using lyophilized burger powder. Over eight weeks, food intake, weight gain, and food efficiency ratio (FER) were monitored. Serum biochemical markers, including AST, ALT, urea, creatinine, lipid profile (TG, CHOL, HDL, LDL), and leptin, were analyzed, alongside histopathological evaluation of the liver, kidneys, and heart. PBM-fed rats exhibited significantly higher FER than the meat group (p < 0.05). AST and ALT levels were slightly elevated in meat-fed rats, while PBM-fed males had increased urea levels. Triglyceride levels were significantly higher in the meat group, but cholesterol levels did not differ significantly. Serum leptin was elevated in both experimental groups, suggesting leptin resistance. Histological findings showed mild hepatic inflammation and microvacuolar changes, with minor cardiac fibrosis. These findings highlight the need for further research on PBM’s long-term health effects. Full article

(This article belongs to the Section Plant Foods)

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15 pages, 3197 KiB

Open AccessArticle

Gender Differences in Protein Consumption and Body Composition: The Influence of Socioeconomic Status on Dietary Choices

by Mauro Lombardo

Foods 2025, 14(5), 887; https://doi.org/10.3390/foods14050887 - 5 Mar 2025

Viewed by 434

Abstract

Introduction: Gender differences in eating habits and protein consumption patterns are determined by cultural, socio-economic, and behavioural factors. Men tend to consume more meat, while women prefer plant-based proteins; however, the impact of these choices on body composition remains unclear. Objectives: This study [...] Read more.

Introduction: Gender differences in eating habits and protein consumption patterns are determined by cultural, socio-economic, and behavioural factors. Men tend to consume more meat, while women prefer plant-based proteins; however, the impact of these choices on body composition remains unclear. Objectives: This study explores gender differences in protein consumption and the influence of socioeconomic status on dietary choices, evaluating their potential association with body composition parameters, including fat mass (FM%) and fat-free mass (FFM%). Methods: A cross-sectional study was conducted on 1708 Italian adults (721 males, 987 females). Food intake was assessed using a validated 7-day food diary. Participants were classified as non-consumers, low consumers, or high consumers according to the median intake of each protein source. Body composition was measured using bioelectrical impedance analysis. Results: Meat and processed meat consumption was significantly higher in men (p < 0.001), while women consumed more soy (p = 0.0087). Individuals with high meat and processed meat consumption had a higher BMI (p < 0.01), whereas soy consumption was associated with a lower BMI (p = 0.0027). Socioeconomic status influenced food choices: low-income men consumed more meat and processed meat compared to higher-income groups (p < 0.01), while differences in fish consumption were mainly observed in low-income groups. Conclusions: Gender differences in protein consumption persist across socioeconomic levels and are related to body composition. Meat consumption is culturally linked to masculinity, whereas plant-based proteins are more commonly consumed by women. Understanding these dietary patterns can inform targeted nutritional interventions that promote balanced and sustainable diets. Full article

(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)

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16 pages, 10801 KiB

Open AccessArticle

The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa

by Ruipeng Wang, Bo Yang, Saihong Jia, Yiwei Dai, Xinping Lin, Chaofan Ji and Yingxi Chen

Foods 2025, 14(5), 886; https://doi.org/10.3390/foods14050886 - 5 Mar 2025

Viewed by 371

Abstract

The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase in consumer demand for quality and flavor diversity in fruit wines. Therefore, it is necessary to [...] Read more.

The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase in consumer demand for quality and flavor diversity in fruit wines. Therefore, it is necessary to develop novel strawberry wine products. In this research, we assessed and analyzed the influences of fermentation with Hanseniaspora uvarum, Kurtzmaniella quercitrusa, and Saccharomyces cerevisiae under four fermentation conditions on the fermentation kinetics, organoleptic characteristics, chemical compositions, antioxidant capacities, and flavor profiles of strawberry wines. Strawberry wines fermented with the indigenous non-Saccharomyces yeasts H. uvarum and K. quercitrusa showed higher 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) free-radical-scavenging capacities and significantly different flavor profiles compared to strawberry wines fermented with S. cerevisiae. In addition, adjusting the initial soluble solids contents of strawberry juices and fermentation temperatures positively affected the quality and flavor profiles of strawberry wines fermented with the H. uvarum and K. quercitrusa strains. Under the condition of 18 °C–20 °Brix, strawberry wine fermented with K. quercitrusa presented the highest antioxidant capacity, with enhanced flavor diversity and color intensity. It is worth noting that K. quercitrusa can be an alternative yeast for producing high-quality strawberry wine with a distinct floral aroma. Full article

(This article belongs to the Special Issue Changes in Microbial Community Structure of Fermented Food)

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27 pages, 2943 KiB

Open AccessReview

A Systematic Literature Review of Cultured Meat Through the Conceptual Frameworks of the Entrepreneurial Ecosystem and Global Value Chain

by Chiara Benussi and Antonella Samoggia

Foods 2025, 14(5), 885; https://doi.org/10.3390/foods14050885 - 5 Mar 2025

Viewed by 484

Abstract

Cultured meat (CM) is currently experiencing a surge in popularity, primarily due to its promise to produce animal-based products with a lower environmental impact and a higher level of animal welfare. Although CM production remains limited and lacks pre-market approval (except for Singapore [...] Read more.

Cultured meat (CM) is currently experiencing a surge in popularity, primarily due to its promise to produce animal-based products with a lower environmental impact and a higher level of animal welfare. Although CM production remains limited and lacks pre-market approval (except for Singapore and the USA), recent technological advancements have been notable. A greater number of stakeholders, including biotechnology companies, start-ups, private investors, NGOs and big agrifood companies, are entering the CM value chain. This paper aims to aggregate, synthesize, and analyze existing studies on the CM value chain to highlight the characteristics, methodologies, and topics they address. Our secondary purpose is to analyze elements emerging in terms of global value chain dynamics. To do so, this study applies a conceptual framework based on the interplay of the Entrepreneurial Ecosystem and global value chain frameworks. This systematic literature review identifies 43 studies and shows that the most addressed topics are regulations on pre-market approval and labelling, technological progress, the use of patents, the availability and sources of funding, and actors’ roles in the CM market. The analysis and discussion of these findings highlight key aspects of the CM global value chain and present further areas of research to investigate the governance of the chain. Full article

(This article belongs to the Special Issue Novel Protein for Future Foods: Current Status, Challenges, and Perspectives)

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19 pages, 509 KiB

Open AccessArticle

Key Factors Driving Portuguese Individuals to Use Food Supplements—Findings from a Cross-Sectional Study

by Maria João Campos, Agnieszka Garbacz, Natalia Czlapka-Klapinska, Magdalena Czlapka-Matyasik and Angelina Pena

Foods 2025, 14(5), 884; https://doi.org/10.3390/foods14050884 - 5 Mar 2025

Viewed by 595

Abstract

Data on food supplement (FS) consumption profiles are scarce. This study aims to characterise FS consumption among Portuguese adults and identify personal, social, professional, and health-related factors influencing FS use. A cross-sectional study was conducted using an online questionnaire between July and September [...] Read more.

Data on food supplement (FS) consumption profiles are scarce. This study aims to characterise FS consumption among Portuguese adults and identify personal, social, professional, and health-related factors influencing FS use. A cross-sectional study was conducted using an online questionnaire between July and September 2023. The participants were categorised into healthcare professionals (supplement users and non-users, i.e., HPS and HPnS) and non-healthcare professionals (supplement users and non-users, i.e., nHPS and nHPnS). Group distributions were compared using the χ² test. FS use is very prevalent in Portugal. Significant differences emerged between HPs and nHPs regarding factors associated with FS use. Socioeconomic and professional characteristics, nutritional knowledge, and healthy lifestyles (e.g., eating habits) were all linked to FS consumption. Despite the differences between the groups, across groups, higher education levels, higher nutritional knowledge, and healthier lifestyle habits, such as engaging in sports and healthy food habits, translate into a higher consumption of FSs. The frequent use of FSs in Portuguese adults is associated with higher education, nutritional knowledge, and healthy lifestyles. HPs have specific attitudes through FS use. These findings indicate the need for further research to explore the various types of FSs being utilised and the underlying motivations behind their usage. HPs’ access to FS scientific information and providing practical guidance to promote responsible and informed FS use within the population is crucial. Full article

(This article belongs to the Special Issue From Farm to Fork—Consumer Perceptions of Food Safety and Quality)

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26 pages, 962 KiB

Open AccessReview

Advances in Mechanisms of Anaphylaxis in Wheat Allergy: Utility of Rodent Models

by Tamil Selvan Arul Arasan, Rick Jorgensen, Chris Van Antwerp, Perry K. W. Ng and Venu Gangur

Foods 2025, 14(5), 883; https://doi.org/10.3390/foods14050883 - 5 Mar 2025

Viewed by 355

Abstract

Wheat is a staple and nutritious food that is consumed globally. However, it is identified as a major allergenic food because of its capacity to trigger life-threatening systemic anaphylaxis. The specific mechanisms that underlie this systemic anaphylaxis in wheat allergy are incompletely understood. [...] Read more.

Wheat is a staple and nutritious food that is consumed globally. However, it is identified as a major allergenic food because of its capacity to trigger life-threatening systemic anaphylaxis. The specific mechanisms that underlie this systemic anaphylaxis in wheat allergy are incompletely understood. As a result, several rodent models have been developed to study anaphylaxis in wheat allergies. In this paper, we have conducted a comprehensive review of wheat-induced anaphylaxis using Google Scholar and PubMed databases with relevant keywords. The following objectives were addressed: (1) to determine the complexity of wheat-induced anaphylaxis; (2) to summarize the role of genetic susceptibility in wheat anaphylaxis; (3) to identify the environmental factors involved in the development of wheat anaphylaxis; (4) to map the current status of mechanisms involved in wheat anaphylaxis; (5) to identify the approaches, strengths, and limitations of rodent models of wheat anaphylaxis; and (6) to identify challenges and opportunities in this area of science. Our findings provide a comprehensive updated critical resource for the future research agenda in wheat allergy-associated anaphylaxis, particularly using rodent models as attractive pre-clinical tools. Full article

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

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12 pages, 1182 KiB

Open AccessArticle

Quality and Consumer Acceptance of Chia Seed as an Egg Substitute in Brownies

by Laura Vu, Julie Kim, Moonkyu Margaret Choi, Jamie Kubota and Xi Feng

Foods 2025, 14(5), 882; https://doi.org/10.3390/foods14050882 - 5 Mar 2025

Viewed by 388

Abstract

Chia seeds have emerged as a promising natural substitute for eggs in various baked products due to their unique gelling properties and ability to bind ingredients. Their gelling abilities closely mimic the moisture-retention functions of eggs in baked goods. The growing interest in [...] Read more.

Chia seeds have emerged as a promising natural substitute for eggs in various baked products due to their unique gelling properties and ability to bind ingredients. Their gelling abilities closely mimic the moisture-retention functions of eggs in baked goods. The growing interest in plant-based alternatives creates a larger market for more sustainable foods. However, negative sensory attributes are found in baked goods with high chia seed content. The objective of this research was to explore the acceptance of chia gel as an egg replacer in brownies by documenting changes in product quality and chia functionality as an egg substitute. Brownies were made using Ghirardelli brownie mix, with two applied treatments containing chia gel, replacing 50 and 100 percent eggs (w/w). A sensory evaluation was performed with 120 participants to document their levels of acceptance of five attributes with a five-point hedonic scale: appearance, color, texture, consumer overall opinion, and purchase willingness. There were no significant differences between the 50% (w/w) substitution and control (p > 0.05). A 100% (w/w) substitution showed low acceptance for each attribute except aroma (p < 0.05). Flavor and taste were found to be leading determinants of overall opinion and purchase willingness (p < 0.05). These results highlighted the potential for chia seeds to be a viable alternative when replacing up to half of the egg content in brownies, while still maintaining sensory quality and satisfaction. Future research will explore the rheological properties of chia seed gels and their interaction with macro-/micro molecules in different food systems. Full article

(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)

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19 pages, 9067 KiB

Open AccessReview

The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors

by Lei Li, Carmela Belloch and Mónica Flores

Foods 2025, 14(5), 881; https://doi.org/10.3390/foods14050881 - 5 Mar 2025

Viewed by 417

Abstract

Volatile chemicals containing nitrogen and sulfur as key odors in dry-cured meat products have extremely low odor thresholds. These compounds play an important part in the overall uniqueness and characteristic flavor of dry-cured meat products, contributing to savory and toasted aroma sensations, respectively. [...] Read more.

Volatile chemicals containing nitrogen and sulfur as key odors in dry-cured meat products have extremely low odor thresholds. These compounds play an important part in the overall uniqueness and characteristic flavor of dry-cured meat products, contributing to savory and toasted aroma sensations, respectively. In this review, we define the different volatiles and aroma compounds related to the flavor of dry-cured meat products. Moreover, the main differences regarding volatiles, aromas, and flavor profiles from non-fermented and fermented dry-cured meat products are summarized. Comparisons using the same volatile extraction techniques revealed that dry loins contained the most sulfur- and nitrogen-containing compounds, while complex flavor and aroma compounds in fermented sausages were greatly impacted by the fermentation process. The screening and quantification of savory and toasted odors showed that methionol, dimethyl sulfide, and 2-methyl-3-(methylthio)furan were mainly reported in non-fermented products, whereas pyrazines were mainly detected in fermented meat products. Finally, the different mechanisms in the generation of savory and toasted aromas, including chemical reactions and biochemical reactions by microorganisms (bacteria, yeast, and molds), are discussed. These discussions will help to better understand the complex flavor of dry-cured meat products. Full article

(This article belongs to the Special Issue Recent Advances in Flavor Chemistry in Meat, Poultry and Seafood: Safety Control and Quality Assessment)

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17 pages, 8689 KiB

Open AccessArticle

Potential of Process-Induced Modification of Potato Starch to Modulate Starch Digestibility and Levels of Resistant Starch Type III

by Moshit Yaskin Harush, Carmit Shani Levi and Uri Lesmes

Foods 2025, 14(5), 880; https://doi.org/10.3390/foods14050880 - 4 Mar 2025

Viewed by 368

Abstract

Starch digestibility and the content of resistant starch (RS) play a crucial role in human health, particularly in relation to glycemic responses, insulin sensitivity, fat oxidation, and satiety. This study investigates the impact of processing methods on potato starch digestibility and RS content, [...] Read more.

Starch digestibility and the content of resistant starch (RS) play a crucial role in human health, particularly in relation to glycemic responses, insulin sensitivity, fat oxidation, and satiety. This study investigates the impact of processing methods on potato starch digestibility and RS content, focusing on two modification techniques: autoclaving and high hydrostatic pressure (HHP), followed by retrogradation at different temperatures. The research employs a comprehensive approach to characterize structural changes in starch samples using X-ray diffraction (XRD), attenuated total reflectance–Fourier transform infrared (ATR-FTIR) spectroscopy, and scanning electron microscopy (SEM). In turn, semi-dynamic in vitro digestion experiments based on the INFOGEST protocol were conducted to assess starch digestibility, while RS content was evaluated through enzymatic digestion of the non-RS fraction. SEM, XRD, and FTIR measurements reveal thermal processing appreciably affected starch architectures while HHP had a marginal effect. Further, the FTIR 1045/1022R ratio was found to be correlated with RS content measurements while reducing rapidly digestible starch (RDS). The findings led to the stipulation that thermal processing facilitates amylose leaching and granular disruption. In turn, retrogradation enabled the deposition of the amylose onto the disrupted structures which delineated their subsequent liability to enzymatic digestion. Conversely, HHP had minimal effects on granular architectures and amylose leaching. Overall, this research provides valuable insights for processing starch-based food products with the goal of increasing RS content, which may have significant implications for the food industry and nutritional science. Full article

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

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20 pages, 7273 KiB

Open AccessArticle

Optimizing Commercial-Scale Storage for Chinese Cabbage (Brassica rapa L. ssp. Pekinensis): Integrating Morphological Classification, Respiratory Heat Effects, and Computational Fluid Dynamics for Enhanced Cooling Efficiency

by Sung Gi Min, Timilehin Martins Oyinloye, Young Bae Chung and Won Byong Yoon

Foods 2025, 14(5), 879; https://doi.org/10.3390/foods14050879 - 4 Mar 2025

Viewed by 340

Abstract

This study optimized Chinese cabbage (Brassica rapa L. ssp. pekinensis) storage design by integrating K-means clustering, heat transfer analysis, and respiratory heat effects. A morphological assessment identified three clusters: class 1 (73.32 ± 3.34 cm length, 46.73 ± 2.24 cm width, [...] Read more.

This study optimized Chinese cabbage (Brassica rapa L. ssp. pekinensis) storage design by integrating K-means clustering, heat transfer analysis, and respiratory heat effects. A morphological assessment identified three clusters: class 1 (73.32 ± 3.34 cm length, 46.73 ± 2.24 cm width, 1503.20 ± 118.39 g weight), class 2 (82.67 ± 1.17 cm, 51.89 ± 2.37 cm, 2132.48 ± 127.16 g), and class 3 (89.17 ± 2.45 cm, 58.67 ± 2.77 cm, 2826.37 ± 121.25 g), with a silhouette coefficient of 0.87 confirming robust clustering. The CO₂, relative humidity, and airflow analysis revealed hotspots and imbalances. Heat transfer modeling, incorporating respiratory heat, closely matched experimental data (RMSE < 0.54 °C), while excluding it caused deviations in storage. The validated model informed a modified geometry for scale-up CFD modeling, reducing the convergence time by 38% and the RAM usage by 30%. Three commercial storage designs were evaluated: fully filled, batch filled (50:50), and repositioned air conditioning with batch filling. The latter achieved a faster equilibrium (4.1 °C in 17 h 15 min vs. 21 h 30 min for fully packed) and improved airflow, reducing the hot zones. This study highlights the importance of integrating cabbage morphology, environmental factors, and respiratory heat into storage design to enhance cooling efficiency and product quality. Full article

(This article belongs to the Special Issue The Application of Thermal and Non-thermal Technologies in Food Processing and Preservation)

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18 pages, 6465 KiB

Open AccessArticle

Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation

by Jinping Zhou, Laifeng Chen, Fan Zhang, Hooiling Foo, Zhenhui Cao and Qiuye Lin

Foods 2025, 14(5), 878; https://doi.org/10.3390/foods14050878 - 4 Mar 2025

Viewed by 429

Abstract

The present study investigated the dynamics changes in physicochemical properties and non-volatile metabolites during Bulang pickled tea fermentation. A combination of artificial sensory evaluation, chemical-physical analysis, ultra performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-QTOF-MS), and multivariate statistical analysis were employed to [...] Read more.

The present study investigated the dynamics changes in physicochemical properties and non-volatile metabolites during Bulang pickled tea fermentation. A combination of artificial sensory evaluation, chemical-physical analysis, ultra performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-QTOF-MS), and multivariate statistical analysis were employed to examine the differences among four fermentation stages of Bulang pickled tea. The bitterness, astringency, sweetness after taste, sourness and fermentation taste tended to increase with fermentation. The highest lactic acid bacteria, aerobic bacteria, total titratable acidity, total soluble sugar, total polyphenols, and total flavonoids were recorded at the second month of fermentation, while fungi, total free amino acids, total antioxidant capacity and hydroxyl free radical scavenging capacity increased with fermentation. Mantel test demonstrated significant associations between lactic acid bacteria /fungal communities and taste characteristics. UPLC-QTOF-MS analysis led to the identification of 35 differential non-volatile metabolites, predominantly comprising heterocyclic compounds, organic acids with their derivatives, and flavonoids. Nine non-volatile metabolites are related to antioxidant activity, and morin, malvidin and 7-methylxanthine exhibit relatively strong antioxidant activity. This study provides comprehensive insights into the non-volatile metabolites and antioxidant function of Bulang pickled tea. Full article

(This article belongs to the Section Food Biotechnology)

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14 pages, 1653 KiB

Open AccessArticle

Detection of Bioactive Peptides’ Signature in Podolica Cow’s Milk

by Rosario De Fazio, Antonella Di Francesco, Pierluigi Aldo Di Ciccio, Vincenzo Cunsolo, Domenico Britti, Carmine Lomagistro, Paola Roncada and Cristian Piras

Foods 2025, 14(5), 877; https://doi.org/10.3390/foods14050877 - 4 Mar 2025

Viewed by 437

Abstract

The aim of this study was to identify and characterize the bioactive peptide profile of Podolica cow’s milk. This dairy product is known for its nutritional properties related to the presence of peculiar lipids and is a typical breed traditionally reared in southern [...] Read more.

The aim of this study was to identify and characterize the bioactive peptide profile of Podolica cow’s milk. This dairy product is known for its nutritional properties related to the presence of peculiar lipids and is a typical breed traditionally reared in southern Italy. Using top-down peptidomics, we identified 2213 peptides in milk samples from four different farms, with 19 matching bioactive sequences. Bioactivities include dipeptidyl peptidase-IV (DPP-IV) inhibition, angiotensin-converting enzyme (ACE) inhibition, antioxidant activity, enhanced calcium uptake, and other peptides with potential antimicrobial effects. DPP-IV-inhibitory peptides (e.g., LDQWLCEKL and VGINYWLAHK) suggest potential for type 2 diabetes management, while ACE inhibitors (such as YLGY and FFVAPFPEVFGK) could support cardiovascular health by reducing hypertension. Antimicrobial peptides such as SDIPNPIGSENSEK and VLNENLLR showed broad spectrum of activity against various harmful microorganisms, positioning Podolica milk as a promising source for natural antimicrobial agents. Additionally, peptides with osteoanabolic, antianxiety, and immunomodulatory properties further highlight the multifaceted health benefits associated with this type of milk. Our findings underline the functional richness of Podolica milk peptides with various bioactivity properties, which could enhance the value of derived dairy products and contribute to sustainable agricultural practices. Future research will aim to explore these bioactivity properties in vivo, establishing a foundation for functional foods and supplements based on Podolica milk. Full article

(This article belongs to the Special Issue Bioactive Compounds in the Spotlight: State-of-the-Art Research in Dietary Supplements, Functional Foods, and Nutraceuticals)

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