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Foods, Volume 14, Issue 5 (March-1 2025) – 32 articles

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17 pages, 5111 KiB  
Article
Improving Temperature Adaptation for Food Safety: Colorimetric Nanoparticle-Based Time–Temperature Indicators (TTIs) to Detect Cumulative Temperature Disturbances
by Gustavo Lanza, Jaime Andres Perez-Taborda and Alba Avila
Foods 2025, 14(5), 742; https://doi.org/10.3390/foods14050742 (registering DOI) - 22 Feb 2025
Abstract
The global commitment to ending hunger by 2030 has driven Colombia to align its Sustainable Development Goals (SDGs) toward reducing food waste and ensuring access to safe, nutritious food. A critical need is monitoring cumulative temperatures across food supply networks, prioritizing products over [...] Read more.
The global commitment to ending hunger by 2030 has driven Colombia to align its Sustainable Development Goals (SDGs) toward reducing food waste and ensuring access to safe, nutritious food. A critical need is monitoring cumulative temperatures across food supply networks, prioritizing products over transport or storage infrastructure. This study introduces a Functional Time–Temperature Indicator (TTI) using nanodispersions of silver (Ag) and gold (Au) nanoparticles housed in 3D-printed plant-based resin containers. Nanoparticles were synthesized via three methods: in situ reduction (AgNPs), seed-based thermal synthesis (AgTNPs), and pulsed laser ablation in liquid (AuNPs). The TTIs operate through three colorimetric mechanisms: NP concentration, geometry changes, and agglomeration. At 4 °C, AgNPs and AgTNPs maintained stable color, while at 22 °C, they exhibited significant changes, with AgNPs reaching 252% variation within 5 h. AuNPs responded at lower temperatures, showing up to 27% variation. Containers enabled effective nanodispersion incorporation due to their thermal and optical properties. AgTNP-based TTIs demonstrated the most noticeable changes at 22 °C, with a total color difference (ΔE) of 39.9, easily detectable by observers. These TTIs provide robust solutions for continuous cold chain monitoring, enhancing food safety and preserving quality throughout the supply chain. Full article
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22 pages, 1990 KiB  
Review
Mushrooms as Nutritional Powerhouses: A Review of Their Bioactive Compounds, Health Benefits, and Value-Added Products
by Akruti Singh, Ramesh Kumar Saini, Amit Kumar, Prince Chawla and Ravinder Kaushik
Foods 2025, 14(5), 741; https://doi.org/10.3390/foods14050741 (registering DOI) - 22 Feb 2025
Abstract
Mushrooms are known to be a nutritional powerhouse, offering diverse bioactive compounds that promote and enhance health. Mushrooms provide a distinguishable taste and aroma and are an essential source of vitamin D2, vitamin B complex, hydroxybenzoic acids (HBAs) and hydroxycinnamic acids [...] Read more.
Mushrooms are known to be a nutritional powerhouse, offering diverse bioactive compounds that promote and enhance health. Mushrooms provide a distinguishable taste and aroma and are an essential source of vitamin D2, vitamin B complex, hydroxybenzoic acids (HBAs) and hydroxycinnamic acids (HCAs), terpenes, sterols, and β-glucans. Edible mushroom varieties such as Hericium erinaceus, Ganoderma sp., and Lentinula edodes are recognized as functional foods due to their remarkable potential for disease prevention and promotion of overall health and well-being. These varieties have antioxidants, anti-inflammatory, cytoprotective, cholesterol-lowering, antidiabetic, antimicrobial, and anticancer properties, as well as controlling blood pressure, being an immunity booster, and strengthening bone properties. In addition, they contain essential non-digestible oligosaccharides (NDOs) and ergothioneine, a potential substrate for gut microflora. Supplementing our daily meals with those can add value to our food, providing health benefits. Novel edible mushrooms are being investigated to explore their bioactive substances and their therapeutic properties, to benefit human health. The scientific community (mycologists) is currently studying the prospects for unlocking the full health advantages of mushrooms. This review aims to promote knowledge of mushroom culturing conditions, their nutritional potential, and the value-added products of 11 varieties. Full article
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15 pages, 869 KiB  
Article
Mixture Design and Doehlert Matrix for Optimization of Energized Dispersive Guided Extraction (EDGE) of Theobromine and Caffeine from Cocoa Bean Shells
by Luciana Lordêlo Nascimento, Paulo Natan Alves dos Santos, Honnara Santos Granja, Larissa da Silveira Ferreira, João Victor Ferreira Lima, Bruna Louise de Moura Pita, Allan dos Santos Polidoro, Lisiane dos Santos Freitas, Elina Bastos Caramão, Fabio de Souza Dias and Alini Tinoco Fricks
Foods 2025, 14(5), 740; https://doi.org/10.3390/foods14050740 (registering DOI) - 21 Feb 2025
Abstract
This work describes the development of a method for the extraction of methylxanthines from cocoa bean shell (CBS) by employing the novel Energized Dispersive Guided Extraction (EDGE) system. The mixtures were composed of ethanol–methanol–water and the ratio was optimized using a simplex-centroid design. [...] Read more.
This work describes the development of a method for the extraction of methylxanthines from cocoa bean shell (CBS) by employing the novel Energized Dispersive Guided Extraction (EDGE) system. The mixtures were composed of ethanol–methanol–water and the ratio was optimized using a simplex-centroid design. Doehlert design (DD) was used to optimize the variables of temperature and time while using methylxanthine content obtained by HPLC-DAD as an analytical response. The optimized mixture consisted of water–ethanol in a 3:2 ratio. The optimum operating conditions for extraction were achieved at a temperature of 148.5 °C and 382 s. Under optimal conditions, 20.14 mg g−1 DM of theobromine and 3.53 mg g−1 DM of caffeine were found in the CBS extract. Methylxanthines were quantified with good linearity, LOQs, LODs, precision, and accuracy. The EDGE system, a newly automated extraction instrument, has proven to be very efficient for the recovery of theobromine and caffeine, and is considered a green extraction procedure, as demonstrated by the analytical greenness metric for sample preparation. Full article
12 pages, 1068 KiB  
Article
Near-Infrared Spectroscopy Detection of Off-Flavor Compounds in Tench (Tinca tinca) After Depuration in Clean Water
by Daniel Martín-Vertedor, Juan Carlos Ramírez-López, Ricardo S. Aleman, Elisabet Martín-Tornero and Ismael Montero-Fernández
Foods 2025, 14(5), 739; https://doi.org/10.3390/foods14050739 - 21 Feb 2025
Abstract
Tench (Tinca tinca) is a warm-temperate, freshwater benthic fish with often unpleasant odors and flavors which result from its natural habitat. These characteristics may deter consumers; therefore, their removal would enhance the fish’s palatability and market appeal. Thus, tench were grown [...] Read more.
Tench (Tinca tinca) is a warm-temperate, freshwater benthic fish with often unpleasant odors and flavors which result from its natural habitat. These characteristics may deter consumers; therefore, their removal would enhance the fish’s palatability and market appeal. Thus, tench were grown in an aquaculture center and subjected to a clean water depuration system in which six sampling points were carried out at 0 h, 12 h, 24 h, 48 h, 72 h, and 96 h. An analysis was conducted using gas chromatography–mass spectrometry and near-infrared spectroscopy (NIRS), revealing acid derivatives as the predominant families of volatile organic compounds (VOCs). The main off-flavor VOCs were 3,5,5-trimethyl-1-hexene, dimethyl-8-hydronaphtalen, 1-octen-3-ol, diethyl phthalate, 2-methylisoborneol, and a-isomethylionone. Maximum concentrations were observed at 0 h, exceeding 300 μg/g for diethyl phthalate and being less than 55 μg/g for the remaining VOCs. The content progressively decreased from that point on. The spectra obtained by NIRS highlighted differences between the cleaning depuration treatments, exhibiting discrimination among the samples studied (PC1 = 77.8%; PC2 = 11.3%). Finally, dimethyl-8-hydronaphtalen and 2-methylisoborneol were linearly correlated with NIRS data, with values of 0.94 and 0.96, respectively, and RMSECV values of 1.00 and 3.62 μg/g, respectively. Therefore, a clean water depuration system is appropriate to obtain fish with fewer off-flavor characteristics. Moreover, NIRS represents an accurate, inexpensive, and non-destructive technique to determine the optimal time for the water depuration of fish. Full article
13 pages, 812 KiB  
Review
Kombucha Bacterial Cellulose: A Promising Biopolymer for Advanced Food and Nonfood Applications
by Talita Ribeiro Gagliardi, Adriana de Farias Nascimento and Germán Ayala Valencia
Foods 2025, 14(5), 738; https://doi.org/10.3390/foods14050738 - 21 Feb 2025
Abstract
The pellicle is a coproduct of kombucha beverage production without economic value. This material is based on cellulose produced from bacteria and has better physical properties than cellulose isolated from plants. This review systematically analyzed the research literature about pellicle (KBC—kombucha bacteria cellulose) [...] Read more.
The pellicle is a coproduct of kombucha beverage production without economic value. This material is based on cellulose produced from bacteria and has better physical properties than cellulose isolated from plants. This review systematically analyzed the research literature about pellicle (KBC—kombucha bacteria cellulose) valorization. In general, KBC has been used in food applications, especially as a packaging ingredient to improve the physical properties of biopolymer-based films, as well as to manufacture packaging materials based on KBC. In addition, some studies have investigated the potential of KBC to encapsulate food ingredients or as a food additive. Furthermore, KBC has been used in nonfood applications with a special interest in the development of materials for textile and medical applications and as a substitute for disposable materials (e.g., spoons). Although the literature shows promising results, it is necessary to increase the production scale of this material, as well as to analyze its economic viability. It is also necessary to establish quality standards and international regulations for KBC with respect to its different food and nonfood applications. Full article
25 pages, 4669 KiB  
Article
Characterization and Anti-Aging Potency of Phenolic Compounds in Xianhu Tea Extracts
by Guangwen Zhang, Wenwen Jiang, Qing Hu, Jianming Luo and Xichun Peng
Foods 2025, 14(5), 737; https://doi.org/10.3390/foods14050737 - 21 Feb 2025
Abstract
The health benefits of tea are primarily attributed to its chemical composition, particularly phenolic compounds. As a renowned tea from Guangdong, China, Xianhu tea (XHT) has not been thoroughly studied in terms of its phenolic composition or health-promoting properties. This study characterized the [...] Read more.
The health benefits of tea are primarily attributed to its chemical composition, particularly phenolic compounds. As a renowned tea from Guangdong, China, Xianhu tea (XHT) has not been thoroughly studied in terms of its phenolic composition or health-promoting properties. This study characterized the phenolic compounds in Xianhu tea water extract (XHT) using liquid chromatography–tandem mass spectrometry (LC-MS/MS) and evaluated its antioxidant activity in vitro. Furthermore, the effects of XHT extracts on reactive oxygen species (ROS), malondialdehyde (MDA), superoxide dismutase (SOD), catalase (CAT), lipofuscin levels, and lifespan in Caenorhabditis elegans were assessed, alongside their modulation of aging-related genes. Compared with Xinyang Maojian tea water extract (XYMJ) and Yingde black tea water extract (YDBT), XHT exhibited a significantly higher polyphenol content, with 23 phenolic compounds identified as characteristic markers. XHT demonstrated superior 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging and 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) inhibition capacities, the greatest reductions in ROS, MDA, and lipofuscin levels, and the highest upregulation of SOD and CAT activities. The lifespan was 23.50% and 21.07% significantly longer than nematodes in the control group. Moreover, XHT modulated 13 aging-related genes, which strongly correlated with the 23 identified phenolic compounds. The research results of the above indicators were all obtained without affecting the normal feeding and reproductive capabilities of C. elegans. These findings suggest that these phenolics are the key bioactive components responsible for the anti-aging effects of XHT. Full article
(This article belongs to the Section Food Nutrition)
17 pages, 2653 KiB  
Article
Spatiotemporal Patterns in Production and Consumption of Major Foods in Qinghai, China
by Yexuan Liu, Lin Zhen, Quanqin Shao, Junzhi Ye and Siliang Xie
Foods 2025, 14(5), 736; https://doi.org/10.3390/foods14050736 - 21 Feb 2025
Abstract
Food security is an important foundation of national security. Since China entered a new era in 2012, the supply of agricultural and animal husbandry products in Qinghai has continuously enhanced. However, the implementation of ecological policies such as Grain for Green and Grassland [...] Read more.
Food security is an important foundation of national security. Since China entered a new era in 2012, the supply of agricultural and animal husbandry products in Qinghai has continuously enhanced. However, the implementation of ecological policies such as Grain for Green and Grassland Ecological Compensation restricted the cultivation and grazing areas. At the same time, with the improvement in living standards and food consumption demand of local residents, the contradiction between human beings and land has become increasingly prominent. It is necessary to analyze the balance between food supply and demand to evaluate food security. This study used supply–demand analysis and spatial autocorrelation analysis based on county-level statistical data on production and consumption collected through random sampling surveys to reveal the characteristics of the production and consumption of the main food types in Qinghai during 2012–2022 as well as to analyze the food self-sufficiency changes and their spatial clustering features. The results showed that the regions with higher grain and meat production in Qinghai were concentrated in the northeast in the past decade, while the regions with higher consumption were mainly in the counties with larger populations. At the county level, grain could not achieve self-sufficiency, except in northeastern Qinghai; meat was self-sufficient in most counties. Through regional allocation, Qinghai had achieved grain and meat self-sufficiency at the provincial level. The self-sufficiency of grain and meat showed obvious clustering, with high-value clusters of grain self-sufficiency and low-value clusters of meat both distributed in the provincial capital and surrounding areas, which were related to the adjustment of urban residents’ dietary structure from staple foods to diversified foods. This study provides a scientific basis for decision makers when adjusting the agricultural and animal husbandry structure as well as the dietary structure of residents to ensure food security and the sustainable utilization of land resources. Full article
(This article belongs to the Section Food Security and Sustainability)
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16 pages, 2572 KiB  
Article
Effects of Cold Post-Fermentation Process on Microbial Diversity and Biogenic Amines in Protease-Assisted Fermented sufu
by Xiaogang Guo, Kaiyi Chen, Li Chen, Thanh Ninh Le, Minjie Zhao and Haiying Cai
Foods 2025, 14(5), 735; https://doi.org/10.3390/foods14050735 - 21 Feb 2025
Abstract
This study investigated the effects of enzyme-assisted low-temperature cold fermentation on sufu’s microbial diversity, biogenic amine (BA) formation, and physicochemical properties. The results showed that the enzyme-assisted fermentations for both room- and low-temperature groups (RTEF30 and LTEF20, respectively) significantly increased total acid [...] Read more.
This study investigated the effects of enzyme-assisted low-temperature cold fermentation on sufu’s microbial diversity, biogenic amine (BA) formation, and physicochemical properties. The results showed that the enzyme-assisted fermentations for both room- and low-temperature groups (RTEF30 and LTEF20, respectively) significantly increased total acid (TA), amino nitrogen (NH3-N), and enzyme activity compared to the non-enzyme fermentation at room-temperature post-fermentation (RTNF30). This indicated that enzyme-assisted fermentation effectively overcame challenges associated with low-temperature fermentation of sufu. BA analysis revealed that the LTEF20 group had the highest total BA (3.7 mg/g) and putrescine (1.8 mg/g) levels compared to other groups. Microbial analysis showed that the LTEF20 group exhibited higher microbial diversity compared to the RTEF30 group. They had the highest levels of Enterobacteriaceae (0.4131) and lactic acid bacteria in the early and late phases (0.5556) among the groups. Correlation analysis revealed significant links between sufu’s physicochemical properties and microbial communities. Notably, putrescine positively correlated with Bifidobacterium, while TA negatively correlated with Enterococcus. These findings suggest that microbial activity alterations, caused by low-temperature cold fermentation, influences sufu’s fermentation process and quality, guiding further studies on the regulation of biogenic amine formation. Full article
(This article belongs to the Section Food Biotechnology)
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15 pages, 2791 KiB  
Article
1H NMR Spectroscopy Primitivo Red Wine Screening After Grape Pomace Repassage for Possible Toxin Contamination Removal
by Laura Del Coco, Chiara Roberta Girelli, Lucia Gambacorta, Michele Solfrizzo and Francesco Paolo Fanizzi
Foods 2025, 14(5), 734; https://doi.org/10.3390/foods14050734 - 21 Feb 2025
Abstract
Food safety and quality awareness have reached significant relevance as consumers are more interested in authentic foods and drinks with specific organoleptic values. Among foodstuffs, grape products can be contaminated by Ochratoxin A (OTA), a mycotoxin that can occur in red grape after [...] Read more.
Food safety and quality awareness have reached significant relevance as consumers are more interested in authentic foods and drinks with specific organoleptic values. Among foodstuffs, grape products can be contaminated by Ochratoxin A (OTA), a mycotoxin that can occur in red grape after infection with Aspergillus carbonarius. The high affinity of grape pomace with OTA makes its use advantageous as an adsorbing/decontaminating material whether the pomace is fresh, has undergone pressing, or has undergone a stabilizing process. The effects of different grape repassage treatments on wine metabolic profiles were studied by 1H NMR spectroscopy coupled with metabolomics. The relative quantification of discriminating metabolites for activated-carbon-treated samples revealed higher levels of ethyl acetate and succinate than for the grape-pomace-repassed wine samples. On the contrary, the latter exhibited a relatively high content of glycerol, lactate, tartaric, isobutanol, isopentanol, and polyphenols. Although a specific decrease in aromatic compounds such as gallic acid, tyrosine, and tyrosol was also observed compared with the controls, for the pomace-based processes, the activated carbon treatment led to a marked general impoverishment of the metabolomic profiles, with a reduction in organic acids and glycerol. The repassage of wine over the grape pomace did not significantly affect the quality attributes of the wine, offering an alternative natural adsorbing/decontaminating material for the removal of OTA. Full article
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20 pages, 5612 KiB  
Article
The Effects of Nisin Treatment on the Phenylpropanoid and Physiological Mechanisms of Fresh-Cut Pumpkin
by Yuge Guan, Yan Sun, Ning Yuan, Rentao Zhang, Sainan Lu, Qianqian Li, Xinghua Lu, Linjiang Pang and Wenzhong Hu
Foods 2025, 14(5), 733; https://doi.org/10.3390/foods14050733 - 21 Feb 2025
Abstract
Pumpkin is rich in nutritional value, and it can be eaten as a vegetable or as a staple food, making it popular among modern consumers. However, after fresh cutting, pumpkins are susceptible to moisture loss, softening, microbial contamination, and browning, all of which [...] Read more.
Pumpkin is rich in nutritional value, and it can be eaten as a vegetable or as a staple food, making it popular among modern consumers. However, after fresh cutting, pumpkins are susceptible to moisture loss, softening, microbial contamination, and browning, all of which significantly compromise their quality during storage. Therefore, it is essential to develop effective preservation techniques for maintaining the quality of fresh-cut pumpkins. Nisin, a safe natural preservative, has not yet been studied for use on fresh-cut pumpkins. This study examines the effects of nisin treatment on the quality of fresh-cut pumpkins and then explores preservation mechanisms based on physiological and metabolomic analysis. Results show that 0.4 g/L nisin treatment effectively delays surface browning without impacting odor and maintains microbial safety throughout storage. Additionally, nisin significantly enhances the activities of phenylalanine ammonia-lyase, cinnamate-4-hydroxylase, 4-coumarate-CoA ligase, and cinnamyl alcohol dehydrogenase, thereby promoting the accumulation of total phenols and carotenoids. The result of the Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment of differential metabolites between control and nisin-treated groups reveals that the most significant pathways affected by nisin treatment are amino acid metabolism and phenylpropanoid metabolism, which suggests that nisin enhances preservation by modulating phenylpropanoid metabolism and alleviating amino acid metabolism. This study provides a theoretical basis and offers new insights into improving the storage quality of fresh-cut pumpkins. Full article
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14 pages, 741 KiB  
Article
The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (Portulaca oleracea L.) Seeds
by Fahad Al Juhaimi, Zehra Beyza Atasoy, Nurhan Uslu, Mehmet Musa Özcan, Isam A. Mohamed Ahmed and Noman Walayat
Foods 2025, 14(5), 732; https://doi.org/10.3390/foods14050732 - 21 Feb 2025
Abstract
In this study, the effect of oven and microwave roasting at different times on oil content, total phenol, flavonoid, fatty acids, phenolic components and mineral contents of purslane seeds was investigated. The total phenolic quantities of the purslane seeds roasted in the oven [...] Read more.
In this study, the effect of oven and microwave roasting at different times on oil content, total phenol, flavonoid, fatty acids, phenolic components and mineral contents of purslane seeds was investigated. The total phenolic quantities of the purslane seeds roasted in the oven and microwave were characterized to be between 252.0 ± 1.80 (180 °C/5 min in the oven) and 256.6 ± 3.51 (10 min in the oven), and between 216.3 ± 0.28 (720 W/15 min in the microwave) and 203.7 ± 1.93 GAE/100 g (30 min in the microwave), respectively. The highest total flavonoid (613.8 ± 4.36 mg QE/100 g) was detected in the application of roasting in the oven for 10 min. Roasting in the oven for 5 min caused a decrease in the total flavonoid content (584.3 ± 4.95 mg QE/100 g), while roasting for 10 min caused an increase in the flavonoid content (613.8 ± 4.36 mg QE/100 g). The oil yields of purslane seed samples roasted in the oven for 5 min and 10 min were defined as 40.40 ± 0.99% and 45.00 ± 0.71%, respectively. Statistical differences were observed between the oil, total phenol and flavonoid contents of the samples depending on the roasting times in the oven and microwave (p ≤ 0.01). The protein contents of the purslane seeds were established to be between 27.89 ± 0.279% (control) and 37.24 ± 0.407% (10 min in the oven). The calcium (Ca) contents of the purslane seeds changed between 8314.99 ± 327.53 ppm (5 min in the oven) and 4340.62 ± 498.45 ppm (15 min in the microwave), while the phosphorus contents varied between 4905.13 ± 43.02 ppm (15 min in the microwave) and 4051.23 ± 6.39 ppm (unroasted). In addition, the potassium content was found to be between 4565.89 ± 153.47 (5 min in the oven) and 3904.02 ± 7.17 ppm (unroasted). It was also observed that the purslane seeds roasted in the oven for 10 min maintained a linolenic fatty acid content of up to 65.57%. Considering the bioactive properties and phytochemical components of purslane seeds roasted in both roasting systems, they are important in terms of the nutritional enrichment of foods as a food supplement. Full article
(This article belongs to the Section Food Quality and Safety)
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18 pages, 2188 KiB  
Article
Nanolipsome Modified with Inulin and Pea Protein Isolate Improve the Thermal Stability and Slow the Release of Anthocyanin at Simulated In Vitro Digestion and Hot Cocoa Beverage
by Aniya, Lianlian Zhang, Yan Li and Xiaoji Fu
Foods 2025, 14(5), 731; https://doi.org/10.3390/foods14050731 - 21 Feb 2025
Abstract
Anthocyanin (ACN) is a natural pigment with various biological activities, but their stability is compromised by external environmental factors, which limits their practical application in food processing. To enhance the stability of anthocyanin, double-layer-modified anthocyanin nanoliposomes (ACN-NLs) were prepared in this study using [...] Read more.
Anthocyanin (ACN) is a natural pigment with various biological activities, but their stability is compromised by external environmental factors, which limits their practical application in food processing. To enhance the stability of anthocyanin, double-layer-modified anthocyanin nanoliposomes (ACN-NLs) were prepared in this study using pea protein isolate (PPI) and inulin (IN) through layer-by-layer assembly in this study. The preparation conditions of unmodified, single-modified, and double-layer-modified nanoliposomes (ACN-NLs, PPI-ACN-NLs, and IN-PPI-ACN-NLs) were optimized via analysis of their average particle size, zeta potential, and encapsulation efficiency (EE). In addition, the structure of the nanoliposomes was characterized via transmission electron microscopy (TEM) and a Fourier transform infrared (FTIR) spectrometer. Furthermore, the thermal stability of nanoliposomes in hot cocoa and their release behavior during in vitro simulated digestion were evaluated. The results indicated that the optimal formulation for IN-PPI-ACN-NLs was 6% PPI and 2% IN. Under these conditions, the IN-PPI-ACN-NLs had a particle size of 270.2 ± 0.66 nm, a zeta potential of −15.76 ± 0.81 mV, and a high EE of 88.6 ± 0.71%. TEM analysis revealed that IN-PPI-ACN-NLs exhibited a spherical core–shell structure, while FTIR confirmed the interaction between ACNs and the encapsulating materials (PPI and IN). Compared with unmodified or monolayer-modified nanoliposomes, IN-PPI-ACN-NLs exhibited thermal stability in beverage systems and enhanced DPPH radical scavenging activity. During in vitro digestion, IN-PPI-ACN-NLs demonstrated a sustained-release effect and improved the digestive stability of ACN. These properties make it a promising functional additive for applications in the food and pharmaceutical industry. Full article
(This article belongs to the Section Food Nutrition)
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17 pages, 10535 KiB  
Article
Integrated Metabolomics and Transcriptomics Analyses Identify Key Amino Acid Metabolic Mechanisms in Lacticaseibacillus paracasei SMN-LBK
by Jie Shen, Yuyu Du, Yuechenfei Shen, Ning Kang, Zhexin Fan, Zhifeng Fang, Bo Yang, Jiancheng Wang and Baokun Li
Foods 2025, 14(5), 730; https://doi.org/10.3390/foods14050730 - 21 Feb 2025
Abstract
During lactobacillus fermentation, the types of proteins in the fermentation substrate significantly influence the characteristics of the fermented product. Proteins are composed of various amino acids. Consequently, investigating the metabolic mechanisms of key amino acids during lactic acid bacteria fermentation is important for [...] Read more.
During lactobacillus fermentation, the types of proteins in the fermentation substrate significantly influence the characteristics of the fermented product. Proteins are composed of various amino acids. Consequently, investigating the metabolic mechanisms of key amino acids during lactic acid bacteria fermentation is important for improving their application in the food industry. In this study, the growth of Lacticaseibacillus paracasei SMN-LBK was significantly inhibited following glutamate and arginine deficiency (p < 0.05). Genomic analysis and in vitro addition assays showed that α-ketoglutarate (OXO), as a precursor of glutamate, significantly eliminated growth inhibition of SMN-LBK (p < 0.05). Meanwhile, the inhibition of SMN-LBK growth following arginine deficiency may be linked to glutamate. Metabolomics analysis illustrated that glutamate and arginine deficiencies mainly affected the carbohydrate and amino acid metabolic pathways of SMN-LBK, especially the pentose phosphate pathway, alanine, glutamate and aspartate metabolism, and arginine metabolism. Transcriptomics analysis further identified glutamate and arginine deficiencies affecting carbohydrate and amino acid metabolism, specifically the glutamate metabolism, pentose phosphate pathway, and glycolysis/gluconeogenesis, involving key genes such as pfkA, gapA, ldh, argG, argE, and argH. Elucidating the molecular mechanisms of key amino acids in SMN-LBK will provide a theoretical foundation for understanding the differential fermentation of various proteins by lactic acid bacteria. Full article
(This article belongs to the Section Foodomics)
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11 pages, 1073 KiB  
Article
The Performance of the Super-High-Oleic Acid Safflower (Carthamus tinctorius) Oil During Intermittent Frying
by Randy Adjonu, Paul D. Prenzler and Jamie Ayton
Foods 2025, 14(5), 729; https://doi.org/10.3390/foods14050729 - 21 Feb 2025
Abstract
High-oleic acid edible oils are appealing, especially for frying, due to their nutritional benefits and high heat stability. This study benchmarked the newly developed super-high-oleic acid safflower oil (SHOSO) against high-oleic acid sunflower (HOSO), conventional canola (CCO), and rice bran (RBO) oils in [...] Read more.
High-oleic acid edible oils are appealing, especially for frying, due to their nutritional benefits and high heat stability. This study benchmarked the newly developed super-high-oleic acid safflower oil (SHOSO) against high-oleic acid sunflower (HOSO), conventional canola (CCO), and rice bran (RBO) oils in a frying exercise. The oils were used to fry potato chips for 30 h (90 cycles), and their performance was assessed by measuring the changes in total polar compounds (TPCs), tocopherols, and fatty acid composition. SHOSO contained ~91% oleic acid and had the longest induction time (~35 h) compared with HOSO (~80%; 15.3 h), CCO (~62; 8.8 h), and RBO (~41%; 9.7). After 90 frying cycles, SHOSO’s performance was comparable to that of HOSO, showing the highest increase in TPCs and shortest frying lives (~22.5–25.1 h) compared with CCO (~27.5–33.0 h) and RBO (>30 h). Approximately 97% of the tocopherol in both high-oleic acid oils was α-tocopherol, which was depleted within 6 h. Moreover, SHOSO recorded the largest change in oleic acid, followed by HOSO. SHOSO’s higher oleic acid content influenced its thermal stability and frying life. This study showed SHOSO as a suitable frying oil, and its higher oleic acid content makes it attractive as a functional and healthier fat alternative in food formulations. Full article
(This article belongs to the Special Issue Edible Oil: Processing, Safety and Sustainability)
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20 pages, 664 KiB  
Article
Household Food Waste Reduction Determinants in Hungary: Towards Understanding Responsibility, Awareness, Norms, and Barriers
by Veronika Keller and Szandra Gombos
Foods 2025, 14(5), 728; https://doi.org/10.3390/foods14050728 - 21 Feb 2025
Abstract
Food waste poses a substantial global challenge, with intricate environmental, economic, and ethical ramifications. This study examines household food waste behaviors, emphasizing the interplay of personal responsibility, awareness of consequences, personal norms, and systemic barriers. Employing a thematic analysis of in-depth interviews with [...] Read more.
Food waste poses a substantial global challenge, with intricate environmental, economic, and ethical ramifications. This study examines household food waste behaviors, emphasizing the interplay of personal responsibility, awareness of consequences, personal norms, and systemic barriers. Employing a thematic analysis of in-depth interviews with 60 households across Hungary’s Central and Western Transdanubian regions, this research explores factors influencing waste-reduction strategies across the pre-, mid-, and post-consumption phases. The thematic analysis of the interview data yielded key themes, including ascription of responsibility (AR), awareness of consequences (AC), personal norms (PN), demographic characteristics (DC), behavioral intentions (FWBI), and barriers (B). Participants identified barriers to waste reduction, such as impulse buying, poor storage practices, and limited knowledge of food rescue initiatives. Incorporating these barriers as a core variable deepens the understanding of systemic challenges, while stage-specific analysis illuminates the evolution of waste-reduction behaviors. These insights will inform targeted interventions, such as community programs, educational campaigns, and technology-driven solutions, including food rescue apps, to foster sustainable consumption. This study’s integration of behavioral theories with actionable strategies provides valuable guidance for policymakers and stakeholders seeking to reduce household food waste on a global scale. Full article
(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)
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15 pages, 7763 KiB  
Article
Effects of Lemongrass Essential Oil on Key Aromas of Pickled Radish During Storage Using HS–GC–IMS and in Silico Approaches
by Zelin Li, Ziqi Gao, Chao Li, Yanghuan Wu, Yiqiu Xia, Linyu Ni, Jing Yan, Yifan Hu, Dongyu Wang, Zhirui Niu, Changwei Cao, Hao Tian and Xiuwei Liu
Foods 2025, 14(5), 727; https://doi.org/10.3390/foods14050727 - 21 Feb 2025
Abstract
To investigate the effects of lemongrass essential oil on the key volatile aroma compounds of pickled radish (PR) during storage, this study used headspace–gas chromatography–ion mobility spectrometry, fingerprint analysis, multivariate statistical analysis, and molecular docking to study different PR samples. The results indicated [...] Read more.
To investigate the effects of lemongrass essential oil on the key volatile aroma compounds of pickled radish (PR) during storage, this study used headspace–gas chromatography–ion mobility spectrometry, fingerprint analysis, multivariate statistical analysis, and molecular docking to study different PR samples. The results indicated that a total of 48 volatile aromatic compounds were identified. Fingerprint analysis revealed that the aroma profiles of samples at different storage stages were different. Using the screening criteria of p < 0.05 and variable importance for the projection > 1 in multivariate statistical analysis, and relative odor activity value > 1, six potential key aroma compounds were selected. Furthermore, phenylethyl acetate, β-ocimene, 4-heptanone, and limonene were determined as the key aroma compounds that affect the PR aroma profile after adding lemongrass essential oil. Moreover, the addition of lemongrass essential oil increased the fruit and sweet aroma of PR samples during storage. The results of molecular docking indicated that the recognition of these four odors was mainly accomplished through hydrophobic interactions and hydrogen bond interactions by docking OR1A1 and OR5M3 receptors. This study can offer a preliminary foundation and theoretical support for the in-depth exploration of the paocai industry. Full article
(This article belongs to the Section Food Analytical Methods)
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18 pages, 2576 KiB  
Article
Mass Spectrometry-Based Method for Multiple Allergens Control: Application to Bakery Goods
by Anna Luparelli, Elisabetta De Angelis, Rosa Pilolli, Francesca Lambertini, Michele Suman and Linda Monaci
Foods 2025, 14(5), 726; https://doi.org/10.3390/foods14050726 - 20 Feb 2025
Abstract
In recent years, mass spectrometry has played a key role as a confirmatory method to unequivocally identify multiple allergens, increasing the level of protection of allergic consumers. Despite advances made in methods of development, food processing still represents a critical issue in terms [...] Read more.
In recent years, mass spectrometry has played a key role as a confirmatory method to unequivocally identify multiple allergens, increasing the level of protection of allergic consumers. Despite advances made in methods of development, food processing still represents a critical issue in terms of the detection and accurate quantification of allergens due to chemical/structural modifications that can occur on the protein moiety or interferences of matrix compounds that might impair their final detection. Based on the multi-allergen MS/MS method devised within the ThrAll project, in this paper, we investigated the applicability of the developed method for the detection of traces of allergenic ingredients including egg, milk, soy, almond, hazelnut, peanuts, and sesame in two different kind of food matrices, namely cookies and rusks. The products were produced at laboratory scale in a food pilot plant that underwent different technological and thermal treatments. The challenge was to validate, in these extensively processed foods, the selected proteotypic peptide-markers capable of tracing the culprit ingredients in baked goods despite the processing the foods had undergone for their production. To accomplish this goal, the multi-target method developed on a low-resolution MS platform was transferred to a high-resolution MS system, and the pre-identified markers were also checked and validated on the new platform in order to be considered robust markers able to be indistinctly used on both types of platforms. Finally, the sensitivity of the method in terms of the Limit of Detection (LOD) and Limit of Quantification (LOQ) was calculated and the effect of the processing conditions on allergens detection in both baked goods was also investigated. Full article
(This article belongs to the Special Issue Application of Mass Spectrometry-Based Omics and Chemometrics in Food)
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17 pages, 8984 KiB  
Article
Environmental Stress and the Deterministic Assembly of Bacterial Communities in Daqu: The Role of Amino Acid Content Fluctuations
by Zhihao Chen, Shaopei Tang, Xia Zhu, Guojun Zhu, Xiaoye Luo and Xiaodan Wang
Foods 2025, 14(5), 725; https://doi.org/10.3390/foods14050725 - 20 Feb 2025
Abstract
Bacterial communities are highly susceptible to fluctuations in amino acid content. To investigate the response of microbial communities in daqu to environmental perturbations, we employed high-throughput sequencing and statistical analyses. Samples were collected from two workshops (A and B) at distinct stages of [...] Read more.
Bacterial communities are highly susceptible to fluctuations in amino acid content. To investigate the response of microbial communities in daqu to environmental perturbations, we employed high-throughput sequencing and statistical analyses. Samples were collected from two workshops (A and B) at distinct stages of daqu fermentation and storage. Our analysis, using the β-nearest taxon index (βNTI), revealed that fungal community assembly is shaped by both stochastic and deterministic processes. In contrast, bacterial communities exhibited a shift towards deterministic assembly under environmental stress, with fluctuations in amino acid content being a primary driver. Notably, communities with active amino acid metabolism displayed a greater involvement of stochastic processes and harbored a higher number of bacterial keystone taxa, which contributed to the stability of microbial networks. This study provides novel insights into the complex interplay between microbial communities and their environment in the context of daqu. Full article
(This article belongs to the Section Food Microbiology)
15 pages, 1317 KiB  
Article
The Effect of Incorporating Fermented Elderberries (Sambucus nigra) into Bread: Quality, Shelf Life, and Biological Enhancement
by Natália L. Seixas, Vanessa B. Paula, Teresa Dias, Luís G. Dias and Letícia M. Estevinho
Foods 2025, 14(5), 724; https://doi.org/10.3390/foods14050724 - 20 Feb 2025
Abstract
Elderberries, known for their antioxidant, anti-inflammatory, and antiviral properties, have traditionally been used to prevent and treat infections and boost the immune system. By increasing the quantity and quality of certain compounds, fermentation can potentially make them more effective as food additives. The [...] Read more.
Elderberries, known for their antioxidant, anti-inflammatory, and antiviral properties, have traditionally been used to prevent and treat infections and boost the immune system. By increasing the quantity and quality of certain compounds, fermentation can potentially make them more effective as food additives. The aim of this study was to evaluate the effect of incorporating fermented elderberries on the bioactivity and shelf life of a traditional bread. The elderberry fermentation process was optimised using Saccharomyces cerevisiae, guided by a Plackett–Burman experimental design. The aim was to assess the impact of incorporating fermented elderberries into bread on its bioactive properties and shelf life. The fermentation of the elderberries was found to enhance their bioactive compounds and antioxidant activity. The total phenolic content ranged from 8.63 to 20.56 mg GAE/g (in samples without and with 2% extract, respectively). The antioxidant capacity, measured using the FRAP method, also showed a significant increase with the addition of the extract (from 9.16 to 26.66 mg Fe (II) E/g of the sample). Furthermore, bread enriched with fermented elderberry extracts demonstrated an extended shelf life during the study period. Full article
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15 pages, 1347 KiB  
Article
Stabilization and Preservation of Bioactive Compounds in Black Elderberry By-Product Extracts Using Maltodextrin and Gum Arabic via Spray Drying
by Zorana Mutavski, Senka Vidović, Zorica Lazarević, Rita Ambrus, Anett Motzwickler-Németh, Krunoslav Aladić and Nataša Nastić
Foods 2025, 14(5), 723; https://doi.org/10.3390/foods14050723 - 20 Feb 2025
Abstract
This study investigates the encapsulation efficiency and physicochemical properties of black elderberry pomace powders obtained by a spray-drying process employing maltodextrin and gum arabic as encapsulating agents. The formulations SD 1 to SD 6 were prepared in different ratios, from 100% maltodextrin (SD [...] Read more.
This study investigates the encapsulation efficiency and physicochemical properties of black elderberry pomace powders obtained by a spray-drying process employing maltodextrin and gum arabic as encapsulating agents. The formulations SD 1 to SD 6 were prepared in different ratios, from 100% maltodextrin (SD 1) to 100% gum arabic (SD 6). The encapsulation yield (EY) ranged from 75.36% to 83.84%, with SD 1 achieving the highest EY of 83.84%. Particle size analysis revealed average sizes between 1.73 μm and 2.20 μm, with SD 2 showing a uniform distribution. Flow and compressibility studies showed that SD 4 (40% maltodextrin, 60% gum arabic) had better flow properties (Carr index of 27.34) compared to SD 1 (Carr index of 39.91). The retention of bioactive compounds showed that SD 1 retained cyanidin 3-O-sambubioside at 17.55 mg/g and cyanidin 3-O-glucoside at 14.20 mg/g, while SD 4 showed high efficiency for kaempferol derivate 1 (97.86% in SD 5) and kaempferol derivate 2 (98.57% in SD 4). Overall, SD 4 proved to be the optimal formulation, significantly enhancing the stability and bioavailability of elderberry extract in food and nutraceutical applications. This is attributed to its high encapsulation efficiency and effective retention of bioactive compounds, making it an ideal candidate for incorporation into functional foods and dietary supplements aimed at promoting health benefits. Full article
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14 pages, 2175 KiB  
Article
Indole Content Profiling During Biological Ageing of Cava Sparkling Wine
by Clara Abarca-Rivas, Alba Martín-García, Montserrat Riu-Aumatell and Elvira López-Tamames
Foods 2025, 14(5), 722; https://doi.org/10.3390/foods14050722 - 20 Feb 2025
Abstract
Indoles are bioactive components found in wine products and are associated with yeast activity. Cava, a Spanish sparkling wine, is characterized by aging in contact with lees, making it a potential matrix for indoles. Therefore, the aim of this study was to determine [...] Read more.
Indoles are bioactive components found in wine products and are associated with yeast activity. Cava, a Spanish sparkling wine, is characterized by aging in contact with lees, making it a potential matrix for indoles. Therefore, the aim of this study was to determine the indole content in Cava produced at an industrial scale. Nine indoles were analysed by Ultra High-Performance Liquid Chromatography—Tandem Mass Spectrometry in Cava samples with different ageing times (n = 74). Significant amounts of tryptophan (2.3–1680.4 μg/L), tryptophan ethyl ester (0.1–5.2 μg/L), 5-methoxytryptophol (0.3–29.2 µg/L) and n-acetyl serotonin (0.3–2.3 μg/L) were determined. Tryptophan and tryptophan ethyl ester were positively correlated and decreased with ageing time. In fact, a concentration of less than 0.56 μg of the latter indole can become a marker of the most aged Cavas. The ageing time in contact with lees seems to play a key role affecting the indole content, since base wines show high amount of tryptophan and tryptophan ethyl ester while aged sparkling wines have values around the lower 95% confidence limit. Notably, the identification of tryptophan ethyl ester as a potential marker for aging in Cava suggests a new avenue for further research and quality assessment in its production. Full article
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39 pages, 2899 KiB  
Review
Unravelling Cocoa Drying Technology: A Comprehensive Review of the Influence on Flavor Formation and Quality
by Margareth Santander, Vanessa Chica, Hugo A. Martínez Correa, Jader Rodríguez, Edwin Villagran, Fabrice Vaillant and Sebastián Escobar
Foods 2025, 14(5), 721; https://doi.org/10.3390/foods14050721 - 20 Feb 2025
Abstract
Cocoa quality serves as a differentiating factor that provides monetary and non-monetary benefits to farmers, defined by the genotype, agroecological conditions of cultivation, and the post-harvest processes involved in transforming seeds into cocoa beans, including harvesting, pre-conditioning, fermentation, and drying. Drying plays a [...] Read more.
Cocoa quality serves as a differentiating factor that provides monetary and non-monetary benefits to farmers, defined by the genotype, agroecological conditions of cultivation, and the post-harvest processes involved in transforming seeds into cocoa beans, including harvesting, pre-conditioning, fermentation, and drying. Drying plays a crucial role in ensuring the sensory, chemical, and microbiological quality of the beans, as simultaneous mass and heat transfer phenomena occur during this process, along with chemical reactions (both enzymatic and non-enzymatic) that influence the concentration and dynamics of phenolic compounds, organic acids, methylxanthines, and the formation of volatiles, directly impacting flavor development in cocoa beans. This paper comprehensively reviews cocoa drying methods, variables, and equipment and analyzes their impact on these flavor-determining compounds. The findings highlight that drying significantly contributes to the production of differentiated and specialty quality traits. An integral relationship between the methods, operating variables, and drying equipment applied to cocoa and their implications for the volatile and non-volatile compounds is described. Full article
(This article belongs to the Section Food Engineering and Technology)
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29 pages, 1814 KiB  
Article
Multiclass Determination of 87 Mixed Veterinary Drugs, Pesticides and Mycotoxin Residues in Beef Muscle Samples by Ionic Liquid-Based Dispersive Liquid–Liquid Microextraction and Liquid Chromatography Tandem Mass Spectrometry
by Sandy O. S. Mookantsa, Simiso Dube and Mathew M. Nindi
Foods 2025, 14(5), 720; https://doi.org/10.3390/foods14050720 - 20 Feb 2025
Abstract
A miniaturised, eco-friendly and efficient multiclass method for the simultaneous determination of 87 veterinary drugs, pesticides and mycotoxin residues in beef muscle samples by ionic liquid-based dispersive liquid–liquid microextraction (IL–DLLME) and liquid chromatography tandem mass spectrometry (LC–MS/MS) was developed and validated according to [...] Read more.
A miniaturised, eco-friendly and efficient multiclass method for the simultaneous determination of 87 veterinary drugs, pesticides and mycotoxin residues in beef muscle samples by ionic liquid-based dispersive liquid–liquid microextraction (IL–DLLME) and liquid chromatography tandem mass spectrometry (LC–MS/MS) was developed and validated according to Commission Implementing Regulation (EU) 2021/808 and ISO/IEC 17025: 2017. Under IL–DLLME optimum conditions, matrix calibration yielded a coefficient of determination (R2) ranging from 0.99942 to 0.99997. The limit of detection (LOD) and limit of quantification (LOQ) ranged from 0.93 to 23.78 µg kg−1 and from 1.98 to 38.27 µg kg−1, respectively. Recoveries ranged from 80.0 to 109.8% and the decision limit (CCα) values ranged from 13.0 to 523.0 µg kg−1. Repeatability and reproducibility values were achieved in the ranges of 1.55–12.91% and 1.44–13.35%, respectively. The validated method was applied to 50 real beef samples and 12% of the tested samples contained traces of some residues, but they were all below their respective LOQs and CCα; hence, the beef was fit for human consumption. The greenness of the method was assessed using five green analytical chemistry (GAC) metrics, namely, the Analytical Eco-Scale (AES), NEMI, GAPI, AGREE and ComplexGAPI, and found to be green according to the AES metric and Analytical GREEnness Metric Approach and Software (AGREE). The method provided better results at a greatly reduced cost and analysis time in comparison with standard method. Full article
(This article belongs to the Special Issue Residue Detection and Safety Control of Food Chemical Contaminants)
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15 pages, 2636 KiB  
Article
Isolation and Characterization of a Thermotolerant Acetic Acid Bacteria Strain for Improved Zhenjiang Aromatic Vinegar Production
by Yuqin Wang, Shengkai Hua, Leyi Wang, Chunjia Bao, Xinnuo Chen, Xiang Wei and Yongjian Yu
Foods 2025, 14(5), 719; https://doi.org/10.3390/foods14050719 - 20 Feb 2025
Abstract
This study aimed to isolate a thermotolerant acetic acid bacteria (AAB) strain from Zhenjiang aromatic vinegar (ZAV) and evaluate its potential as a starter culture for high-temperature solid-state vinegar fermentation. Acetobacter pasteurianus TCBRC 103 was successfully isolated and demonstrated superior thermotolerance compared to [...] Read more.
This study aimed to isolate a thermotolerant acetic acid bacteria (AAB) strain from Zhenjiang aromatic vinegar (ZAV) and evaluate its potential as a starter culture for high-temperature solid-state vinegar fermentation. Acetobacter pasteurianus TCBRC 103 was successfully isolated and demonstrated superior thermotolerance compared to the industrial strain A. pasteurianus Huniang 1.01. A. pasteurianus TCBRC 103 exhibited robust growth and acetic acid production at 42 °C. When employed in the solid-state fermentation of ZAV, inoculation with A. pasteurianus TCBRC 103 resulted in higher fermentation temperatures, leading to enhanced accumulation of organic acids and volatile compounds. Notably, the concentrations of flavor compounds such as isoamyl acetate, acetic acid 2-phenylethyl ester, and acetoin were significantly higher in vinegar fermented by A. pasteurianus TCBRC 103 compared to those fermented by A. pasteurianus Huniang 1.01. Orthogonal partial least squares-discriminant analysis (OPLS-DA) identified 14 discriminative flavor compounds that could serve as potential markers for distinguishing between vinegars fermented by A. pasteurianus TCBRC 103 and A. pasteurianus Huniang 1.01. These findings highlight the promising application of A. pasteurianus TCBRC 103 as a starter culture for the production of high-quality ZAV under high-temperature conditions, with implications for reducing cooling costs and improving vinegar productivity in industry. Full article
(This article belongs to the Section Food Biotechnology)
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16 pages, 5025 KiB  
Article
Transcriptomic and Metabolomic Analysis Reveals the Impact of Autophagy Regulation on Purine Content in Mutton
by Xu Han, Yang Chen, Dandan Tan, Cuiyu Lai, Xuewen Han, Jinlin Chen, Yu Fu, Xuesong Shan and Huaizhi Jiang
Foods 2025, 14(5), 718; https://doi.org/10.3390/foods14050718 - 20 Feb 2025
Abstract
Background: Excessive purine intake increases the risk of hyperuricemia and gout. This study investigates the relationship between purine content in mutton and meat quality traits and explores the regulatory mechanism of purine metabolism through transcriptomic and metabolomic analyses. Methods: Thirty-six-month-old hybrid sheep (Australian [...] Read more.
Background: Excessive purine intake increases the risk of hyperuricemia and gout. This study investigates the relationship between purine content in mutton and meat quality traits and explores the regulatory mechanism of purine metabolism through transcriptomic and metabolomic analyses. Methods: Thirty-six-month-old hybrid sheep (Australian White × Small-tail Han) were selected. Purine content and meat quality traits, including inosine monophosphate (IMP), intramuscular fat (IMF), shear force, pH, cooking loss, and meat color, were measured. Transcriptomic sequencing and metabolomic analysis were performed on muscle samples with high (3895.70 ± 107.03 mg/kg) and low (2751.72 ± 175.29 mg/kg) purine contents (n = 6 per group). Differentially expressed genes were validated by quantitative PCR and Western blot. In vivo autophagy regulation experiments were performed on mice using rapamycin (activator) and chloroquine (inhibitor). Results: No significant correlation was found between purine content and meat quality traits, suggesting that reducing purine content does not negatively affect mutton quality. An autophagy-related gene, LAPTM5 (lysosomal-associated protein transmembrane 5), was identified as a key gene negatively regulating purine content. In vivo autophagy regulation experiments demonstrated that autophagy affects purine metabolism by modulating key enzymes such as xanthine dehydrogenase (XDH) and hypoxanthine-guanine phosphoribosyltransferase 1 (HPRT). Conclusions: This study reveals the role of autophagy in regulating purine metabolism through the key enzymes XDH and HPRT, providing new insights for improving mutton quality in the future. Full article
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18 pages, 7407 KiB  
Article
Effect of Mixed Yeast Strains and Additives on the Quality of Long-Term Refrigerated Fermented Doughs
by Jun Liu, Lei Yang, Yingji Wang, Mengnan Wang, Qilong Qian, Lei Lou, Zhe Wu, Jiamin Zhu, Xiaoyu Fu, Jun Xing, Yixian Tu and Yun-Guo Liu
Foods 2025, 14(5), 717; https://doi.org/10.3390/foods14050717 - 20 Feb 2025
Abstract
With a prolonged refrigeration time, dough becomes syruped and the gluten strength is weakened, which negatively affects the texture of the dough. At the same time, differences in the growth and metabolism of different yeasts lead to large differences in the physicochemical properties [...] Read more.
With a prolonged refrigeration time, dough becomes syruped and the gluten strength is weakened, which negatively affects the texture of the dough. At the same time, differences in the growth and metabolism of different yeasts lead to large differences in the physicochemical properties of the dough and the final quality of the product. Therefore, in this study, suitable additives and non-Saccharomyces cerevisiae were selected to minimize the effects of long-term refrigeration on the physicochemical properties and microstructure of fermented doughs. Compared to the control group without mixed yeast strains and additives, the fermentation properties, textural properties, dynamic rheology, starch crystallinity, protein structure, water distribution, and microstructure were investigated by mixed yeast strains and additives for 14 days of long-term refrigeration. The results showed that using mixed yeast strains (Saccharomyces cerevisiae: Metschnikowia pulcherrima; Wickerhamomyces anomalous = 0.46:0.27:0.27), α-amylase, diacetyl tartaric acid ester of mono(di)glycerides and polydextrose can avoid the excessive fermentation of refrigerated dough. In addition, mixed yeast strains and additives could maintain the orderliness of the secondary structure of gluten proteins, stabilize the microstructure of starch and gluten proteins, and reduce the migration and loss of water in the dough. This study clarified that mixed yeast strains and additives are conducive to prolonging the long-term refrigeration of dough, and could better maintain the quality of dough during long-term refrigeration. These results provide a theoretical basis for further research on the large-scale production of refrigerated fermented dough. Full article
(This article belongs to the Section Grain)
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16 pages, 4985 KiB  
Article
Flavor, Lipid, and Transcriptomic Profiles of Chinese Wagyu Beef Cuts: Insights into Meat Quality Differences
by Tianliu Zhang, Tingting Wang, Yanhao Gao, Jiashun Sheng, Hossam E. Rushdi, Wentao Li, Yu Sun, Tong Fu, Feng Lin, Tengyun Gao and Shenhe Liu
Foods 2025, 14(5), 716; https://doi.org/10.3390/foods14050716 - 20 Feb 2025
Abstract
This study aimed to investigate the flavor formation and meat quality differences among different beef cuts in Chinese Wagyu cattle. The metabolites and gene expression profiles of chuck, neck, rump, tenderloin, and longissimus lumborum cuts were analyzed. The results revealed that a total [...] Read more.
This study aimed to investigate the flavor formation and meat quality differences among different beef cuts in Chinese Wagyu cattle. The metabolites and gene expression profiles of chuck, neck, rump, tenderloin, and longissimus lumborum cuts were analyzed. The results revealed that a total of 240 volatile organic compounds and 779 lipid molecules were detected among the beef cuts, with hydrocarbons (accounting for 29.71%) and triglycerides (representing 41.21%) emerging as the most prominent compounds, respectively. The sensory-directed analysis highlighted the significance of sweet and fruity aroma compounds, which contributed to the distinct aroma profiles among different beef cuts. Additionally, a total of 60 key lipid molecular markers, including FA(18:1), PC(40:5), TG(18:0_16:1_18:1), and TG(36:0_18:1), etc., were identified as playing crucial roles in the generation of essential lipid compounds across five different beef cuts. Integrative analysis of multi-omics data pinpointed a cluster of differentially expressed genes (e.g., DLD, ACADM, PCCA, SCD), which were involved in the regulation of valine, leucine, and isoleucine degradation pathways and lipid metabolism. Taken together, this study has identified key metabolites and candidate genes influencing meat quality across different beef cuts, providing a valuable resource for the molecular breeding of high-quality traits in beef cattle. Full article
(This article belongs to the Section Foodomics)
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27 pages, 48439 KiB  
Article
Optimization of 3D Extrusion Printing Parameters for Raw and Extruded Dehulled Andean Fava Bean Flours Using Response Surface Methodology (RSM)
by Grimaldo Wilfredo Quispe Santivañez, Henry Juan Javier Ninahuaman, Joselin Paucarchuco Soto, Maria Teresa Pedrosa Silva Clerici and Rebeca Salvador-Reyes
Foods 2025, 14(5), 715; https://doi.org/10.3390/foods14050715 - 20 Feb 2025
Abstract
This study optimizes the 3D extrusion printing parameters—water-to-flour ratio (X1), temperature (X2), and printing speed (X3)—for raw (RFB) and extruded (EFB) dehulled Andean fava bean flours to maximize print quality and minimize structural defects. A 23 [...] Read more.
This study optimizes the 3D extrusion printing parameters—water-to-flour ratio (X1), temperature (X2), and printing speed (X3)—for raw (RFB) and extruded (EFB) dehulled Andean fava bean flours to maximize print quality and minimize structural defects. A 23 central composite design combined with response surface methodology (RSM) was used to identify the optimal conditions for achieving geometric precision, surface homogeneity, and textural stability. Physicochemical analyses showed that extrusion cooking substantially modified the composition and rheology of the flour. Compared with RFB, EFB exhibited lower protein and fiber contents, a higher proportion of digestible carbohydrates, and reduced rheological parameters (τ0, K, G′, G″), which facilitated printing. The evaluation of different parameter combinations revealed notable differences between the two flours, with X1 and X2 exerting the greatest influence on print quality. For RFB, the highest desirability (0.853) was achieved at X1 = 0.806, X2 = 23.18 °C, and X3 = 2470.5 mm/min, yielding more uniform and firmer printed structures. In contrast, EFB reached a desirability of 0.844 at X1 = 1.66 °C, X2 = 56.82 °C, and X3 = 1505.43 mm/min, indicating its outstanding geometric accuracy and robustness. In conclusion, raw flour requires higher hydration and lower temperatures to prevent excessive viscosity. In contrast, extruded flour benefits from low water and high temperatures to achieve stable structures and firm textures. These findings demonstrate the feasibility of using Andean fava bean flour in 3D food printing to create nutrient-dense, functional foods with improved printability. This work offers practical applications for developing personalized foods—such as customized meals for individuals with specific dietary requirements—while contributing to sustainable and secure food production. Future research should address long-term storage, post-printing drying methods, and scaling production. Full article
(This article belongs to the Section Food Engineering and Technology)
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20 pages, 4082 KiB  
Article
Eisenia bicyclis Extract Ameliorates Colitis in In Vitro and In Vivo Models Through Modulation of mTOR Axis and Gut Microbiota Composition
by Qunzhe Wang, Yuri Im, Jumin Park, Hye Lim Lee, Dae Gon Ryu and Hyemee Kim
Foods 2025, 14(5), 714; https://doi.org/10.3390/foods14050714 - 20 Feb 2025
Abstract
Ulcerative colitis (UC) is a chronic inflammatory disease of the colon that is associated with dysbiosis in the gut microbiota. Eisenia bicyclis, a marine alga, is known for its anti-inflammatory, antioxidant, and gut microbiota-modulating properties. This study explored the mechanisms by which [...] Read more.
Ulcerative colitis (UC) is a chronic inflammatory disease of the colon that is associated with dysbiosis in the gut microbiota. Eisenia bicyclis, a marine alga, is known for its anti-inflammatory, antioxidant, and gut microbiota-modulating properties. This study explored the mechanisms by which a 70% ethanol extract of E. bicyclis may alleviate UC, through both in vitro and in vivo experiments. LC-MS/MS analysis revealed eckol, 7-phloroeckol, dieckol, phlorofucofuroeckol A, and fucofuroeckol as key phenolic compounds present in the extract. The administration of E. bicyclis significantly improved symptoms in a dextran sulfate sodium (DSS)-induced colitis mouse model by reducing intestinal shortening, splenomegaly, and histological scores. Both cell and animal studies demonstrated that E. bicyclis suppressed the release of inflammatory cytokines, downregulated the mRNA expression of genes related to the mTOR pathway, and reduced the p-mTOR/mTOR ratio. Microbiota analysis revealed that, while the Firmicutes/Bacteroidetes ratio was elevated in UC mice, E. bicyclis administration normalized this imbalance, with a notable increase in the abundance of beneficial probiotics such as Bifidobacterium bifidum. In conclusion, a phenolic-rich extract of E. bicyclis demonstrates significant potential as a dietary supplement to prevent and mitigate UC by modulating both the mTOR signaling pathway and gut microbiota composition. Full article
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25 pages, 2031 KiB  
Systematic Review
Consumers’ Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review
by Sergio Erick García-Barón, Rosa Pilar Carmona-Escutia, Enrique J. Herrera-López, Doris Arianna Leyva-Trinidad and Anne Gschaedler-Mathis
Foods 2025, 14(5), 713; https://doi.org/10.3390/foods14050713 - 20 Feb 2025
Abstract
The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, [...] Read more.
The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall liking, purchase intention, expectations, emotions, interculturality, perception, and consumers. Ninety-two articles (n = 92) were selected and classified. The factors identified were (1) biological and physiological, (2) extrinsic product characteristics, (3) intrinsic product characteristics, (4) psychological, (5) situational, and (6) sociocultural. Intrinsic product characteristics were the most relevant, while the situational factors were the least studied. Our main contribution was a multidisciplinary approach to addressing the different factors in an integrated way, allowing a broader perspective of both products and consumers. This approach could help the reader understand consumer behavior and propose product improvements. Full article
(This article belongs to the Special Issue How Does Consumers’ Perception Influence Their Food Choices?)
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