Foods

16 pages, 2650 KiB

Open AccessArticle

Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar

by Xiao Qiang, Man Zhao, Ting Xia, Qi Wang, Junwei Yu, Changsheng Qiao, Huimin Zhang, Shiyang Lv, Yanhua Liu and Min Wang

Foods 2025, 14(6), 1078; https://doi.org/10.3390/foods14061078 - 20 Mar 2025

Viewed by 265

Abstract

Wolfberry (Lycium barbarum L.) as a functional food is rich in nutrients and bioactive substances. However, the fresh wolfberry is difficult to preserve, and its deep-processing products are required to improve. In the present study, single-strain fermentation vinegar (SFV) and mixed-strain fermentation [...] Read more.

Wolfberry (Lycium barbarum L.) as a functional food is rich in nutrients and bioactive substances. However, the fresh wolfberry is difficult to preserve, and its deep-processing products are required to improve. In the present study, single-strain fermentation vinegar (SFV) and mixed-strain fermentation vinegar (MFV) were prepared, and the physicochemical, bioactive compounds, antioxidant capacities and volatile characteristics were examined to obtain an optimal method. The results showed that reducing sugar was sufficiently utilized during mixed-strain fermentation, and more acid substances were produced compared with single-strain fermentation. Meanwhile, total phenols content (2.64 ± 0.04 mg GAE/mL), total flavonoids content (1.81 ± 0.01 mg GAE/mL) and antioxidant activities in MFV were significantly increased compared with those in SFV. Rutin, p-hydroxycinnamic acid, and 4-hydroxybenzoic acid presented higher contents in MFV than those in SFV. The contents of total organic acids (88.13 ± 0.13 mg/mL) and total amino acids (6.50 ± 0.17 mg/mL) in MFV were significantly improved compared with those in SFV. Proline, alanine and serine were the top three amino acids in MFV. Moreover, acids, eaters, and alcohols were the pre-dominant volatile organic compounds in MFV, which were higher 9.49%, 55.27%, 18.72% in MFV than those in SFV, respectively. The results suggest that MFV efficiently enhances potential health benefits and flavor, which increases the economic value of wolfberry. Full article

(This article belongs to the Special Issue Microorganisms in Fermented Foods: Diversity, Function, and Safety)

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19 pages, 2251 KiB

Open AccessArticle

Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat

by Francesca Coppola, Filomena Nazzaro, Florinda Fratianni, Silvia Jane Lombardi, Luigi Grazia, Raffaele Coppola and Patrizio Tremonte

Foods 2025, 14(6), 1077; https://doi.org/10.3390/foods14061077 - 20 Mar 2025

Cited by 1 | Viewed by 280

Abstract

The use of buffalo meat in fermented sausage production represents a sustainable and innovative approach to enhancing the value of underutilized meat cuts. However, its high heme content and specific fatty acid composition makes the meat particularly sensitive to lactic fermentation with lipid [...] Read more.

The use of buffalo meat in fermented sausage production represents a sustainable and innovative approach to enhancing the value of underutilized meat cuts. However, its high heme content and specific fatty acid composition makes the meat particularly sensitive to lactic fermentation with lipid oxidation phenomena and sensory character decay. Therefore, buffalo meat requires tailored fermentation strategies to ensure product stability. The aim of this study was to optimize fermentation strategies by exploring milder acidification processes and the fortification of buffalo meat with vegetable oils to reduce oxidation while maintaining microbiological quality. In particular, the effect of adding or omitting glucose and fortifying with pumpkin seed oil in Napoli-style buffalo salami was studied and the impact on the main quality parameters was evaluated. Pumpkin seed oil (0.5%) was selected for its antimicrobial and antioxidant properties and evaluated for its interaction with starter cultures through Minimum Inhibitory Concentration (MIC) tests and predictive microbiology models. Based on the findings, its use was validated in Napoli-style salami, produced with and without glucose. Microbial dynamics, physicochemical changes over time, oxidation indices, and sensory attributes were assessed. Results indicated that the sugar-free formulations combined with pumpkin seed oil achieved optimal sensory and safety attributes. The addition of glucose facilitated rapid lactic acid bacterial growth (about 2.5 ∆ log CFU/g), enabling pH reduction to safe levels (<5.2) and the effective inhibition of Enterobacteriaceae and coliforms. However, acidification in the control batch, as demonstrated by multiple variable regression analyses, induced pre-oxidative conditions, increasing lipid oxidation markers (TBARSs > 0.7 mg MAD/Kg), which negatively impacted flavor and color stability. The use of pumpkin seed oil confirmed its antimicrobial and antioxidant potential, making it a promising fortifying ingredient for producing slow-fermented, mildly acidified (pH > 5.4) buffalo meat salami, offering a novel strategy for improving the nutritional, sensorial, and safety quality of dry fermented meat. Full article

(This article belongs to the Special Issue Latest Research on Meat Microbiology, Meat Quality and Meat Safety—Volume II)

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20 pages, 1204 KiB

Open AccessArticle

Enhancing Meat Emulsion Quality and Storage Stability During Refrigeration Using Thyme and Oregano Essential Oil Nanoparticles

by Syed A. Hussain, Sarfaraz A. Wani, Sheikh Rafeh, Sheikh Adil, Asif H. Sofi, Heba I. Ghamry and Manzoor Wani

Foods 2025, 14(6), 1076; https://doi.org/10.3390/foods14061076 - 20 Mar 2025

Viewed by 273

Abstract

The ability to efficiently store raw emulsion and market it as a ready-to-cook convenience meat product would be extremely advantageous to society and the global meat business. With this innovation, consumers may easily make a range of fresh emulsion-based meat products, saving time [...] Read more.

The ability to efficiently store raw emulsion and market it as a ready-to-cook convenience meat product would be extremely advantageous to society and the global meat business. With this innovation, consumers may easily make a range of fresh emulsion-based meat products, saving time and labour. The current study was thus designed with the goal of improving the quality and storage stability of meat emulsions by using chitosan-based thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oil nanoparticles as natural preservatives. The treatments included the following: T0—control; T1—emulsion added with chitosan nanoparticles @ 500 ppm; T2—emulsion added with thyme essential oil nanoparticles @ 500 ppm; T3—emulsion added with oregano essential oil nanoparticles @ 500 ppm; and T4—positive control added with synthetic additive butylated hydroxytoluene @ 200 ppm. TBARS (Thiobarbituric acid reactive substances) values revealed that T2 and T3 exhibited greater oxidative stability throughout storage. Protein carbonyl levels increased at a slower rate during storage in nano-treated essential oil groups. DPPH (2, 2 diphenyl-1-picryl hydrazyl) and FRAP (Ferric Reducing Anti-Oxidant Power) values decreased significantly (p < 0.05) during storage, with T3 having the strongest anti-oxidant activity. T2 and T3 had consistently greater texture values than the other groups. T2 and T3 demonstrated lower values for microbiological parameters, particularly on day 7 and 15. The storage stability period of emulsion was 3 days for T0 and T4, while as it was 6 days for T1 and 9 days for T2 and T3. T2 and T3 showed higher sensory scores, affirming their superior sensory appeal to other treatments. In conclusion, the essential oil nanoparticle treatments resulted in better quality and storage stability of meat emulsions during aerobic refrigerated storage. Full article

(This article belongs to the Section Food Packaging and Preservation)

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33 pages, 1201 KiB

Open AccessReview

From Dormancy to Eradication: Strategies for Controlling Bacterial Persisters in Food Settings

by Susana Serrano, Mirjana Ž. Grujović, Katarina G. Marković, Maria Teresa Barreto-Crespo and Teresa Semedo-Lemsaddek

Foods 2025, 14(6), 1075; https://doi.org/10.3390/foods14061075 - 20 Mar 2025

Viewed by 351

Abstract

Bacterial persistence, a dormant state that enables microorganisms to survive harsh conditions, is a significant concern in food-industry settings, where traditional antimicrobial treatments often fail to eliminate these resilient cells. This article goes beyond conventional review by compiling critical information aimed at providing [...] Read more.

Bacterial persistence, a dormant state that enables microorganisms to survive harsh conditions, is a significant concern in food-industry settings, where traditional antimicrobial treatments often fail to eliminate these resilient cells. This article goes beyond conventional review by compiling critical information aimed at providing practical solutions to combat bacterial persisters in food production environments. This review explores the primary mechanisms behind persister cell formation, including toxin–antitoxin systems, the alarmone guanosine tetraphosphate (ppGpp), stochastic processes (in which persistence occurs as a random event), and the SOS response. Given the serious implications for food safety and quality, the authors also report a range of physical, chemical, and biological methods for targeting and eradicating persister cells. The strategies discussed, whether applied individually or in combination, offer varying levels of availability and applicability within the industry and can serve as a guide for implementing microbial contamination control plans. While significant progress has been achieved, further research is crucial to fully understand the complex mechanisms underlying bacterial persistence in food and to develop effective and targeted strategies for its eradication in food-industry settings. Overall, the translation of these insights into practical applications aims to support the food industry in overcoming this persistent challenge, ensuring safer, more sustainable food production. Full article

(This article belongs to the Section Food Microbiology)

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18 pages, 3892 KiB

Open AccessArticle

Isotope Ratio Mass Spectrometry (IRMS)-Based Authentication of the Geographic Origins of Volvariella volvacea (Bull.) Singer

by Xing Liu, Qinxiong Rao, Qicai Zhang, Hao Geng, Yangyang Lu, Zhu Liu, Shanshan Chen, Peijun Li and Weiguo Song

Foods 2025, 14(6), 1074; https://doi.org/10.3390/foods14061074 - 20 Mar 2025

Viewed by 166

Abstract

The growing consumption of Volvariella volvacea has heightened concerns regarding its geographical authenticity. This study analyzed the proteins, 16 common amino acids, and 10 mineral elements (Ca, Cu, Fe, K, Mn, Mg, Na, Se, Sr, Zn) in samples from Fujian, Guangdong, Hubei, Jiangsu, [...] Read more.

The growing consumption of Volvariella volvacea has heightened concerns regarding its geographical authenticity. This study analyzed the proteins, 16 common amino acids, and 10 mineral elements (Ca, Cu, Fe, K, Mn, Mg, Na, Se, Sr, Zn) in samples from Fujian, Guangdong, Hubei, Jiangsu, Jiangxi, Shanghai, and Zhejiang, China, along with regional variations in stable isotope ratios. PCA and PLS-DA were applied for origin authentication. The results showed an average protein content of approximately 30 g/100 g (dry basis), with Guangdong samples being the highest. Amino acids exhibited significant regional differences, but the total essential amino acid and total amino acid contents did not. Mineral elements varied significantly by region, except for Cu and K. The Fujian, Hubei, Jiangxi, and Zhejiang samples exhibited significantly higher δ¹³C and δ¹⁵N values, while Shanghai samples had significantly higher δ²H and δ¹⁸O values. These differences enabled PCA to classify the samples into two groups: FHJZ (Fujian, Hubei, Jiangxi, Zhejiang) and GJS (Guangdong, Jiangsu, Shanghai). The PLS-DA model achieved 93.60% accuracy in distinguishing these two groups. Pairwise accuracy within the GJS group exceeded 80%, whereas that within the FHJZ group requires further improvement. These findings support the feasibility of stable isotope analysis for authenticating the geographical origin of Volvariella volvacea. Full article

(This article belongs to the Section Food Analytical Methods)

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19 pages, 1173 KiB

Open AccessArticle

Acrylamide Intake in Senior Center Canteens: A Total Exposure Assessment Applying the Duplicate Diet Approach

by Marta Mesias, Lucía González-Mulero, Francisco J. Morales and Cristina Delgado-Andrade

Foods 2025, 14(6), 1073; https://doi.org/10.3390/foods14061073 - 20 Mar 2025

Viewed by 178

Abstract

This study conducted a total acrylamide exposure assessment through the daily diet in two Spanish senior centers using the duplicate diet method. Among foods regulated in Europe, only instant coffee provided at senior center 1 (2831 µg/kg) exceeded the benchmark value of 850 [...] Read more.

This study conducted a total acrylamide exposure assessment through the daily diet in two Spanish senior centers using the duplicate diet method. Among foods regulated in Europe, only instant coffee provided at senior center 1 (2831 µg/kg) exceeded the benchmark value of 850 µg/kg. The primary contributors to acrylamide intake were French fries (27.3 µg/serving) and Spanish omelet (21.6 µg/serving), followed by stews, soups, and creams (16.1–5.8 µg/serving). Total acrylamide exposure was estimated under lower bound (LB) and upper bound (UB) scenarios, being 0.36–0.40 and 0.48–0.54 µg/kg bw/day, respectively. In the LB scenario, cereal-based products were the largest contributors (≤90.4%), whereas in the UB scenario, other foods/meals, including stews and vegetal dishes, became the main contributors (≤83.4%). The margin of exposure (MOE) for neoplastic effects ranged between 314 and 474, indicating a potential health risk for consumers. These findings emphasize the need to integrate nutritional and food safety considerations when designing diets for elderly populations. Full article

(This article belongs to the Special Issue Advancements in Acrylamide Research: Food Formation, Analysis, and Exposure)

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23 pages, 1481 KiB

Open AccessReview

Sterilized Processed Cheese: Principles, Technological Aspects, and Properties: A Review

by Zuzana Lazárková, Eva Lorencová, Markéta Pětová, Martin Novotný and Richardos Nikolaos Salek

Foods 2025, 14(6), 1072; https://doi.org/10.3390/foods14061072 - 20 Mar 2025

Viewed by 246

Abstract

Sterilized processed cheese is a dairy product with prolonged shelf life compared to regular processed cheese. The extension of durability is made possible by the thermosterilization of processed cheese, while regular processed cheese is submitted to pasteurization process during manufacturing. Sterilized processed cheese [...] Read more.

Sterilized processed cheese is a dairy product with prolonged shelf life compared to regular processed cheese. The extension of durability is made possible by the thermosterilization of processed cheese, while regular processed cheese is submitted to pasteurization process during manufacturing. Sterilized processed cheese can be classified as long-life foods and their shelf life may reach up to 24 months, if stored at ambient temperature (approx. 25 ± 1 °C). This fact is an advantage over regular processed cheese, which has a shelf life of only around 6 months. Sterilized processed cheese finds application in everyday life when refrigeration facilities are not available; i.e., it is intended for regular retail. However, their most important use is for storage in state material reserves and, moreover, for catering for members of the armed forces and/or members of the integrated rescue system. This review aimed to gather general information on sterilized processed cheeses, their characterization, usage and production. Furthermore, the review discusses the principles of sterilization and factors affecting the course of sterilization focusing on the setting the sterilization limits and sterilization parameters in order to maximize end-product quality. Moreover, last part of the review is devoted to the effect of sterilization and long-term storage on the qualitative parameters of sterilized processed cheese. Full article

(This article belongs to the Collection Physicochemical, Biochemical, and Microbiological Characteristics of Cheese)

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31 pages, 2398 KiB

Open AccessReview

Viral Transmission in Sea Food Systems: Strategies for Control and Emerging Challenges

by Dingsong Lin, Wendi Chen, Zejia Lin, Lingdai Liu, Molan Zhang, Hongshun Yang, Zifei Liu and Lin Chen

Foods 2025, 14(6), 1071; https://doi.org/10.3390/foods14061071 - 20 Mar 2025

Viewed by 321

Abstract

The SARS-CoV-2 pandemic had widespread and severe impacts on both the global economy and human health. Facing the continuously mutating virus, this crisis has heightened concerns among consumers and businesses regarding viral transmission through seafood, particularly in the face of emerging, unknown viruses, [...] Read more.

The SARS-CoV-2 pandemic had widespread and severe impacts on both the global economy and human health. Facing the continuously mutating virus, this crisis has heightened concerns among consumers and businesses regarding viral transmission through seafood, particularly in the face of emerging, unknown viruses, underscoring our preparedness gaps. This review provides a succinct overview of the survival mechanisms of prevalent viruses in seafood, examines potential transmission pathways to humans during seafood processing, and discusses strategies for mitigating their spread throughout the seafood supply chain. Furthermore, the discussion highlights emerging trends in innovative antiviral technologies aimed at enhancing food safety. Person-to-person transmission remains the most likely source of infection within the supply chain. Therefore, it is still imperative to adhere to the implementation of standard processes, namely good manufacturing practices (GMP) and good hygiene practices (GHP), in the seafood business. In light of the significant losses caused by this crisis and the persistent presence of various viruses within the seafood supply chain, efforts are needed to implement predictive and preventive measures against potential emerging viruses. Future research should focus on monitoring and limiting viral transmission by integrating Industry 4.0 applications, smart technologies, and antiviral packaging, maximizing the potential of these emerging solutions. Full article

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

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27 pages, 6601 KiB

Open AccessReview

Advances in Detection Technologies for Pesticide Residues and Heavy Metals in Rice: A Comprehensive Review of Spectroscopy, Chromatography, and Biosensors

by Yu Han, Ye Tian, Qingqing Li, Tianle Yao, Jie Yao, Zhengmao Zhang and Long Wu

Foods 2025, 14(6), 1070; https://doi.org/10.3390/foods14061070 - 20 Mar 2025

Viewed by 402

Abstract

Pesticide residues and heavy metals, originating from diverse sources such as agricultural practices and industrial activities, pose substantial risks to human health and the ecological environment. For instance, residues of organophosphorus pesticides may damage the human nervous system, while heavy metals such as [...] Read more.

Pesticide residues and heavy metals, originating from diverse sources such as agricultural practices and industrial activities, pose substantial risks to human health and the ecological environment. For instance, residues of organophosphorus pesticides may damage the human nervous system, while heavy metals such as mercury and cadmium accumulate in living organisms, potentially leading to severe organ damage. The contamination of rice with these pollutants has become a critical concern, necessitating the development of innovative detection techniques that are sensitive, accurate, rapid, portable, and intelligent. This review offers an in-depth analysis of the types, sources, health risks, and ecological impacts of pesticide residues and heavy metals in rice, providing a comprehensive understanding of the challenges and solutions associated with these contaminants. It further provides the fundamental principles, comparative advantages, and technical constraints of both conventional and emerging detection methodologies. These encompass traditional analytical techniques such as spectroscopy and chromatography, well-established immunoassay systems, as well as innovative biosensing technologies. This discussion is substantiated with representative case studies demonstrating their practical applications in rice quality assessment and safety testing. In addition, this review envisions future directions for the development of detection technologies, emphasizing the importance of miniaturization, multiplexed detection, integration with nanotechnology, and real-time monitoring systems. By providing a theoretical foundation for advancing food safety innovation, this review aims to contribute to the ongoing efforts to ensure rice quality and safety, protect public health, and preserve ecological balance. Full article

(This article belongs to the Special Issue Development and Application of Biosensors in the Food Field)

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20 pages, 3868 KiB

Open AccessArticle

Improving Triterpenoid Extraction Efficiency from Inonotus hispidus Using Macroporous Adsorption Resin: An Aim for Functional Food Development

by Shuhan Dong, Shuliang Liu, Shilong Wang, Zhengliang Qi, Qianqian Zhuang and Xinli Liu

Foods 2025, 14(6), 1069; https://doi.org/10.3390/foods14061069 - 20 Mar 2025

Viewed by 185

Abstract

The triterpenoids from Inonotus hispidus exhibit several valuable bioactivities, including antioxidant, anti-inflammatory, and anticancer properties, making them highly sought-after for applications in functional foods. To obtain more I. hispidus triterpenoids with higher content for subsequent application in functional food, this study firstly screened [...] Read more.

The triterpenoids from Inonotus hispidus exhibit several valuable bioactivities, including antioxidant, anti-inflammatory, and anticancer properties, making them highly sought-after for applications in functional foods. To obtain more I. hispidus triterpenoids with higher content for subsequent application in functional food, this study firstly screened a strain with a high triterpenoid yield for the cultivation of fruiting bodies. Afterwards, the static adsorption and desorption capacities of seven macroporous adsorption resins (MARs) for fruiting body triterpenoids were evaluated via static tests, and MAR HPD-600 showed the best performance. The static adsorption kinetics and isotherms of triterpenoids were analyzed further using MAR HPD-600, revealing that the adsorption process followed pseudo-second-order kinetics and the Freundlich model, indicating a spontaneous exothermic reaction. The dynamic adsorption–desorption parameters of MAR HPD-600 were subsequently evaluated to establish the optimal enrichment process. With the optimal strategy, the content of triterpenoids in the desorption solution of MAR HPD-600 increased from 26.72 to 129.28 mg/g, with a high yield of 75.48%. Conclusively, the application of MAR presents an efficient and cost-effective technique for extracting I. hispidus triterpenoids, making it well-suited for functional food production requirements. Full article

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

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14 pages, 2166 KiB

Open AccessArticle

Purification and Characterization of Immunomodulatory Peptides from Hydrolysates of Thunnus albacares Dark Muscle

by Cunkuan Shen, Yuanfang Xu, Jinxin Yan, Xiangyang Qi, Shaoqian Cao and Hua Yang

Foods 2025, 14(6), 1068; https://doi.org/10.3390/foods14061068 - 20 Mar 2025

Viewed by 213

Abstract

Food-derived bioactive peptides have attracted considerable research interest and are increasingly utilized as functional ingredients in the food industry. In this study, the immunomodulatory peptides were isolated and purified from Thunnus albacares (T. albacares) enzymatic hydrolysates of muscles using gel chromatography [...] Read more.

Food-derived bioactive peptides have attracted considerable research interest and are increasingly utilized as functional ingredients in the food industry. In this study, the immunomodulatory peptides were isolated and purified from Thunnus albacares (T. albacares) enzymatic hydrolysates of muscles using gel chromatography and RP-HPLC, and their amino acid sequences were identified via LC-MS/MS. A total of six peptides were selected based on their affinity to toll-like receptors. Subsequently, these peptides were synthesized to confirm the immunomodulatory activities in vitro. Among all the tested peptides, two peptides, HDCDLLR and YGSVELDELGK, significantly enhanced cell proliferation and phagocytosis and increased the production of tumor necrosis factor-α (TNF-α), nitric oxide (NO), and interleukin-6 (IL-6). Molecular docking analysis indicated that these two peptides could stably bind to the receptors through hydrogen bonds and electrostatic and hydrophobic interactions. These findings suggested that peptides from enzymatic hydrolysates of T. albacares could be promising candidates for developing immunomodulatory agents in functional foods. Full article

(This article belongs to the Section Food Nutrition)

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14 pages, 3502 KiB

Open AccessArticle

The Use of a Powder Obtained from Rosehip Waste to Reformulate Pork Sausages: Impacts on Their Quality

by Alexandra Raluca Borşa (Bogdan), Melinda Fogarasi, Floricuța Ranga, Andrei Borșa, Anda Elena Tanislav, Vlad Mureșan and Cristina Anamaria Semeniuc

Foods 2025, 14(6), 1067; https://doi.org/10.3390/foods14061067 - 20 Mar 2025

Viewed by 216

Abstract

The powder obtained from rosehip waste can be used as an ingredient in meat products because it contains polyphenolic compounds with preservative and antioxidant effects and carotenoid compounds with a colouring effect. This study aimed to evaluate how partially replacing raw meat with [...] Read more.

The powder obtained from rosehip waste can be used as an ingredient in meat products because it contains polyphenolic compounds with preservative and antioxidant effects and carotenoid compounds with a colouring effect. This study aimed to evaluate how partially replacing raw meat with this powder impacts the quality of pork sausages. Therefore, three sausage formulations (PSc-control pork sausages; PS2.7%rp-pork sausages with 2.7% powder from rosehip waste; PS5.5%rp-pork sausages with 5.5% powder from rosehip waste) were prepared and evaluated during storage from physicochemical, colour, texture, and sensory points of view, as well as for their polyphenol and carotenoid contents. The use of the powder from rosehip waste as an ingredient in pork sausages resulted in a significant decrease in moisture and protein content but an increase in total carbohydrates, polyphenols, and carotenoids; additionally, it significantly decreased the pH and easily hydrolysable nitrogen content of sausages, thus demonstrating a preservative effect. It also positively influenced their colour (by intensifying the shades of red and yellow), as well as the sausages’ gumminess and chewiness (by reducing them). Although it slightly affected their taste and texture, the consumer acceptance rate for reformulated sausages was reasonable. In conclusion, the powder obtained from rosehip waste is a promising functional ingredient in pork sausage reformulation. Full article

(This article belongs to the Special Issue New Approaches to Improving the Quality and Safety of Meat and Meat Products)

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14 pages, 2058 KiB

Open AccessArticle

Cyclodextrin-Based Pickering Emulsion Significantly Increases 6-Gingerol Loading Through Two Different Mechanisms: Cyclodextrin Cavity and Pickering Core

by Xingran Kou, Dongdong Su, Jingzhi Zhang, Fei Pan, Jiamin Zhu, Qingran Meng and Qinfei Ke

Foods 2025, 14(6), 1066; https://doi.org/10.3390/foods14061066 - 20 Mar 2025

Viewed by 176

Abstract

We previously found that host–guest interactions can drive gingerols (Gs) and cyclodextrins (CDs) together to form inclusion complexes (G/CD), which can further construct amphiphilic microcrystals and resultant Pickering emulsions through self-assembly. In this follow-up study, we explored the detailed formation processes and mechanisms [...] Read more.

We previously found that host–guest interactions can drive gingerols (Gs) and cyclodextrins (CDs) together to form inclusion complexes (G/CD), which can further construct amphiphilic microcrystals and resultant Pickering emulsions through self-assembly. In this follow-up study, we explored the detailed formation processes and mechanisms of the 6-G/β-CD inclusion complex and the resultant Pickering emulsion. The influence of the 6-G/β-CD molar ratio on the structure, morphology, and loading capacity of the inclusion complex and resultant Pickering emulsion were investigated. The results show that the cyclodextrin-based Pickering emulsion can load 6-G in two places; one place is the cyclodextrin cavity, whose loading capacity is up to 9.28%, while the other one is the Pickering core, with its highest loading capacity at 32.31% when the 6-G/β-CD molar ratio is 5:1. In the above case, the 6-G/β-CD inclusion complex was found to form a unit cell with a 1:2 molar ratio and then self-assemble into amphiphilic microcrystals through cage-type arrangement structures at the oil–water interface, mainly driven by van der Waals forces and hydrogen bonds. This study is helpful in the design and preparation of CD-based high-loading carriers for bioactive compound delivery. Full article

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

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20 pages, 1979 KiB

Open AccessArticle

Exploring College Students’ Acceptance of and Behavioral Intentions Toward Different Sorghum-Based Foods

by Oak-Hee Park, Andrea Sosa-Holwerda, Surya Raj Niraula, Krithika Maki, Leslie Thompson and Naima Moustaid-Moussa

Foods 2025, 14(6), 1065; https://doi.org/10.3390/foods14061065 - 20 Mar 2025

Viewed by 358

Abstract

Sorghum is a nutritious, healthy, gluten-free whole grain, with the United States (U.S.) leading its production globally. While sorghum is consumed worldwide, it is mainly used for animal feed and biofuel in the U.S. Organoleptic characteristics and consumers’ perceptions determine food acceptance and [...] Read more.

Sorghum is a nutritious, healthy, gluten-free whole grain, with the United States (U.S.) leading its production globally. While sorghum is consumed worldwide, it is mainly used for animal feed and biofuel in the U.S. Organoleptic characteristics and consumers’ perceptions determine food acceptance and eating behavior. Therefore, this study aimed to investigate the acceptance of and eating and purchase intentions toward sorghum-based foods among college students in a southern university in the U.S. Eighty-three students participated in a series of sensory evaluations using two sets of four sorghum samples each and a 15 min break. Seven sensory attributes were evaluated with a nine-point hedonic scale, and a five-point scale was used for eating and purchase intentions. To assess the panelists’ acceptance, the overall acceptance scale score (range: 1–9) was normalized (range: 0–100) and used for analyses. Spiced sorghum cookies (77.95 ± 14.23) had the highest acceptance, followed by sorghum shrimp grits (74.51 ± 19.42). Overall acceptance, eating intention, and purchase intention were strongly associated across all food items, although the strength differed by food type. Sorghum-based foods were accepted despite the participants’ lack of exposure to sorghum and its null consumption. These outcomes will help to develop innovative sorghum-based foods to facilitate sorghum consumption and benefit consumer health in the U.S. Full article

(This article belongs to the Special Issue Consumer Perception and Behaviour Regarding Sustainable Agri-Foods Consumption)

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16 pages, 3230 KiB

Open AccessArticle

Influence of Interactions Between Drawing Soy Protein and Myofibrillar Proteins on Gel Properties

by Tong Jiang, Yujie Zhao, Mingming Huang, Zhiyong Zhang, Yanwei Mao and Huixin Zuo

Foods 2025, 14(6), 1064; https://doi.org/10.3390/foods14061064 - 20 Mar 2025

Viewed by 204

Abstract

Drawing soy protein (DSP) exhibits a well-defined fibrous structure, conferring significant market potential. This study investigates the interactions between DSP and myofibrillar proteins (MP) and their effects on gel properties. Porcine myofibrillar protein (MP) was used as the raw material, and mixed systems [...] Read more.

Drawing soy protein (DSP) exhibits a well-defined fibrous structure, conferring significant market potential. This study investigates the interactions between DSP and myofibrillar proteins (MP) and their effects on gel properties. Porcine myofibrillar protein (MP) was used as the raw material, and mixed systems were prepared by incorporating different concentrations of DSP at 0%, 2%, 4%, 6%, and 8% to evaluate their physicochemical properties and gel characteristics. The results demonstrated that the addition of DSP enhanced the gel strength, hardness, and water-holding capacity (WHC) of MP, thereby improving the overall properties and water retention of the gels. Among them, the trend of change was most obvious when the addition amount was 6%. The gel strength increased by 196.5%, the water retention capacity improved by 68.3%, and the hardness rose by 33.3%. Furthermore, as the addition amount of DSP increases, the total thiol content decreases, the hydrogen bond content increases, and the surface hydrophobicity enhances. This leads to a more compact arrangement of protein molecules, which is conducive to a denser and more stable solution and improves the stability of the protein solution. The α-helical structures in the proteins progressively transformed into β-turn structures, exposing more amino acid side chains and inducing conformational changes in MP, resulting in denser and more uniform gel network structures. The most pronounced changes were observed at a 6% addition level. These findings contribute to diversifying meat products and provide a theoretical basis for improving the WHC and yield of emulsified meat products in pork processing. Full article

(This article belongs to the Special Issue Animal Source Food Processing and Quality Control)

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16 pages, 3094 KiB

Open AccessArticle

Exploring the Influence of Pottery Jar Formula Variables on Flavor Substances Through Feature Ranking and Machine Learning: Case Study of Maotai-Flavored Baijiu

by Haili Yang, Xinjun Hu, Jianpin Tian, Liangliang Xie, Manjiao Chen and Dan Huang

Foods 2025, 14(6), 1063; https://doi.org/10.3390/foods14061063 - 20 Mar 2025

Viewed by 184

Abstract

The advantages of pottery jars in the aging process of Baijiu are evident, but the impact of their material composition and pore structure on the flavor of Baijiu has not been widely studied. This study systematically analyzed the effects of six types of [...] Read more.

The advantages of pottery jars in the aging process of Baijiu are evident, but the impact of their material composition and pore structure on the flavor of Baijiu has not been widely studied. This study systematically analyzed the effects of six types of pottery jars on metal ions and flavor substances during the storage process of Maotai-flavored Baijiu. It was found that changes in the content of Fe and Zn metals, as well as pore parameters in the jars, significantly affected the content of AL, Mg, K, Na, and Ca ions in Baijiu. Based on three feature ranking methods and three machine learning models, a feature selection method related to flavor substances was established, identifying the key features (i.e., key metal ions) for each flavor group. The final key features of each flavor group can accurately predict the corresponding flavor substance content (Rp² > 0.87). The comprehensive analysis results indicate that the increase in the content of Fe, as well as the increases in P-max and P-min in the pottery jar, collectively promoted the formation of three flavor groups represented by ethyl valerate (G2), ethyl lactate (G7), and ethyl linoleate (G10), with an increase of 3% to 5%. In contrast, the increase in Zn inhibited the formation of the flavor group represented by 2,3-butanediol (G3), with a decrease of 14%. These results further clarify the impact of pottery jar formulations on the changes in flavor substances and provide a more effective method for analyzing the influence mechanism of jars on Baijiu. Full article

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

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31 pages, 484 KiB

Open AccessArticle

Nutrient Intakes in Vegans, Lacto-Ovo-Vegetarians, Orthodox Fasters, and Omnivores in Russia: A Cross-Sectional Study

by Alexey Vladimirovich Galchenko, Gianluca Rizzo and Luciana Baroni

Foods 2025, 14(6), 1062; https://doi.org/10.3390/foods14061062 - 20 Mar 2025

Viewed by 303

Abstract

In Eastern Europe, the number of vegetarians is growing, and the number of people adhering to Christian Lents is traditionally high. However, data on the nutritional value of plant-based diets in this part of the world are limited. The aim of this study [...] Read more.

In Eastern Europe, the number of vegetarians is growing, and the number of people adhering to Christian Lents is traditionally high. However, data on the nutritional value of plant-based diets in this part of the world are limited. The aim of this study was to compare the nutritional intakes of three groups with different plant-based patterns with that of omnivores in Russia, Moscow region. The nutrient intakes of 46 vegans, 49 lacto-ovo-vegetarians, 42 people who adhered to Orthodox Great Lent, and 48 omnivores were assessed. The food frequency questionnaire method was used for data collection and analysis. The differences in absolute and calorie adjusted nutrient intakes between the groups were analysed. Additionally, a pairwise comparison of the general plant-based group (combined of the vegan, lacto-ovo-vegetarian, and Great Lent samples) and the omnivorous groups was conducted. Vegan diet was the most favourable in micronutrient composition. The intake of many micronutrients increased when switching to a more plant-based diet from a more animal-based one. The opposite association was observed only for selenium and vitamins D and B₁₂. Fasting people consumed more iodine and n-3 polyunsaturated fatty acids; however, after the calorie content was standardized, the omnivores caught up with them. The omnivores had the largest list of dietary inadequacies: they significantly more often than all other groups had inadequate intake of cholesterol (excessive), fibre, potassium, magnesium, iron, and vitamins B₁, B₆, B₉, and E (insufficient). Inadequate intake of polyunsaturated fatty acids, calcium, iodine, chromium, molybdenum, and zinc; or vitamins B₂, PP, H, B₁₂, and D was observed rather often in all the studied groups. Although, the vegan diet was richer in most micronutrients, plant products often contain substances that reduce the bioavailability of various nutrients, which can partially affect their status in the body, and, thus, may increase the need in them in vegetarians and fasters. Full article

(This article belongs to the Topic Ways to Achieve Healthy and Sustainable Diets)

36 pages, 17339 KiB

Open AccessArticle

Next-Generation Edible Packaging: Development of Water-Soluble, Oil-Resistant, and Antioxidant-Loaded Pouches for Use in Noodle Sauces

by Bahar Demircan, David Julian McClements and Yakup Sedat Velioglu

Foods 2025, 14(6), 1061; https://doi.org/10.3390/foods14061061 - 20 Mar 2025

Viewed by 452

Abstract

The development of sustainable biodegradable packaging materials is essential for enhancing food quality and shelf life while reducing plastic waste. This study explored polymer-based monolayer, composite, and bilayer films to produce water-soluble, oil-proof pouches. Single-serving seasoning oil pouches were prepared from bilayer films [...] Read more.

The development of sustainable biodegradable packaging materials is essential for enhancing food quality and shelf life while reducing plastic waste. This study explored polymer-based monolayer, composite, and bilayer films to produce water-soluble, oil-proof pouches. Single-serving seasoning oil pouches were prepared from bilayer films with polyvinyl alcohol (PVA) as the inner and sodium alginate (SA) as the outer layer. The PVA/SA films exhibited excellent UV protection, low oil permeability (0.18 × 10⁻⁶ g·mm/mm²·day), hydrophilic surface (water contact angle < 90°), and rapid solubility in hot water (87 ± 2 °C). Incorporating curcumin, a natural antioxidant, into PVA/SA films (Cur-PVA/SA) improved thermal stability, reduced light transmittance, and decreased water vapor permeability (0.28 × 10⁻¹⁰ g/m·Pa·s). Curcumin release followed a biphasic diffusion model, with 94.8% released at 96 h (diffusion coefficient: 1.30 × 10⁻¹¹ m²/s), ensuring prolonged antioxidant activity. The Cur-PVA/SA pouches delayed lipid oxidation more effectively, with peroxide values of 6.48 and 10.35 meq/kg after 45 days at 35 °C, respectively. The Q₁₀ model, which is commonly used to predict the shelf life of oils based on temperature-dependent oxidation rates, estimated that the oil packaged in Cur-PVA/SA pouches would remain stable for 12 months at 23 °C. This represents a 37% longer shelf life compared to oil packaged in PVA/SA pouches without curcumin. Cur-PVA/SA pouches also reduced noodle moisture migration, limiting weight loss to 2.73% over 14 days compared to 5.80% in controls. These findings highlight their potential as eco-friendly active packaging solutions. Full article

(This article belongs to the Special Issue Recent Trends in the Development of Sustainable Materials in Food Packaging)

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11 pages, 201 KiB

Open AccessReview

Application of Comparative Genomics for the Development of PCR Primers for the Detection of Harmful or Beneficial Microorganisms in Food: Mini-Review

by Sang-Soon Kim

Foods 2025, 14(6), 1060; https://doi.org/10.3390/foods14061060 - 20 Mar 2025

Viewed by 243

Abstract

Gene markers are widely utilized for detecting harmful and beneficial microorganisms in food products. Primer sequences targeting the 16S rRNA region, recognized as a conserved region, have been conventionally employed in PCR analyses. However, several studies have highlighted limitations and false-positive results associated [...] Read more.

Gene markers are widely utilized for detecting harmful and beneficial microorganisms in food products. Primer sequences targeting the 16S rRNA region, recognized as a conserved region, have been conventionally employed in PCR analyses. However, several studies have highlighted limitations and false-positive results associated with the use of these primer sequences. Consequently, pan-genome analysis, a comparative genomic approach, has been increasingly applied to design more selective gene markers. This mini-review explores the application of pan-genome analysis in developing PCR primers for the detection of harmful microorganisms, such as Salmonella, Cronobacter, Staphylococcus, and Listeria, as well as beneficial microorganisms like Lactobacillus. Additionally, the review discusses the applicability, advantages, limitations, and future directions of pan-genome analysis for primer design. A comparative overview of bioinformatics tools, recent trends, and verification methods is also provided, offering valuable insights for researchers interested in leveraging pan-genome analysis for advanced primer design. Full article

(This article belongs to the Special Issue Genomic Technologies for the Characterization, Typing, and Detection of Food-Borne Pathogens)

11 pages, 242 KiB

Open AccessArticle

Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound

by Isaac Jhonatan Vargas-Sáenz, Iván Adrián García-Galicia, Alma Delia Alarcón-Rojo, Felipe Alonso Rodríguez-Almeida, Martha María Arévalos-Sánchez, Luis Manuel Carrillo-López, Teresita de Jesús Hijuitl-Valeriano and Mariana Huerta-Jiménez

Foods 2025, 14(6), 1059; https://doi.org/10.3390/foods14061059 - 20 Mar 2025

Viewed by 222

Abstract

The application high-intensity ultrasound (HIU) in rabbit meat has shown promising results for improving its palatability and commercial value. This study aimed to evaluate the effect of HIU application in meat from two rabbit breeds (Flemish Giant, FG and Azteca Negro, AN) on [...] Read more.

The application high-intensity ultrasound (HIU) in rabbit meat has shown promising results for improving its palatability and commercial value. This study aimed to evaluate the effect of HIU application in meat from two rabbit breeds (Flemish Giant, FG and Azteca Negro, AN) on its physicochemical parameters (PQs) and sensory profile (SEN). Five carcasses of each breed were frozen and dorsally cut into half carcasses. HIU was applied (20 min, 50 kHz, and 200 W) to one randomly selected half carcass of each rabbit. PQs evaluated were pH, color (L*, a*, and b*), chroma (C*), hue angle (HUE), water holding capacity (WHC), collagen content, and shear force (SF). Color, odor, flavor, and texture were evaluated for the SEN. Statistical analysis was performed using ANOVA, adjusting a general mixed model with the fixed effects of treatment, breed, and their interaction. Significant interaction differences (p < 0.05) of breed and HIU were observed in the collagen content. Breed had an effect (p < 0.05) on pH, a*, b*, C*, and on the descriptors of the sensory attribute color. HIU had an effect (p < 0.05) on L*, a*, HUE, C*, and SF, as well as on sensory descriptors like texture and color. HIU increases the physicochemical and sensory perception of the tenderness of the meat of both breeds. Full article

(This article belongs to the Special Issue Novel Strategies for Meat Processing, Preservation, and Quality Improvement)

16 pages, 8173 KiB

Open AccessArticle

One-Pot Fabrication of Ginger-Waste-Derived Ionic Liquid Electrospun Films: An Efficient Preparation Strategy with Enhanced Antibacterial Functionality

by Xingran Kou, Kangning Ma, Xin Huang, Hui Wang and Qinfei Ke

Foods 2025, 14(6), 1058; https://doi.org/10.3390/foods14061058 - 20 Mar 2025

Viewed by 203

Abstract

In the process of ginger deep processing, a lot of waste is generated which is rich in biopolymers and active ingredients such as cellulose, starch, gingerol, and gingerol, but its low utilization rate leads to waste of resources. In this study, ginger waste [...] Read more.

In the process of ginger deep processing, a lot of waste is generated which is rich in biopolymers and active ingredients such as cellulose, starch, gingerol, and gingerol, but its low utilization rate leads to waste of resources. In this study, ginger waste residue, cellulose, and bioactive substances were spun into fiber materials by wet electrospinning technology with 1-butyl-3-methylimidazole acetate ([Bmim]Ac) as solvent. Fiber plasticization and [Bmim]Ac removal were achieved by dynamic deionized water coagulation bath. Scanning electron microscopy (SEM) and tensile strength analysis showed that the obtained GC-1 and GC-2 films have a non-uniform diameter, with a clear fiber structure and strong tensile strength. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) confirmed that cellulose transforms from type I to type II crystal structure, and [Bmim]Ac is effectively removed. The inhibition rate of 6-Shogaol-impregnated GC film against Escherichia coli and Staphylococcus aureus was 99%. The experiment of strawberry preservation verified the potential of GC film in food preservation. In this study, the high-value utilization of ginger waste in food packaging was realized by preparing antibacterial electrospun fiber films. Full article

(This article belongs to the Section Food Packaging and Preservation)

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26 pages, 2933 KiB

Open AccessReview

A Systematic Review of Contemporary Challenges and Debates on Chinese Food Security: Integrating Priorities, Trade-Offs, and Policy Pathways

by Rong Zeng, Meseret C. Abate, Baozhong Cai, Amsalu K. Addis and Yonas Derebe Dereso

Foods 2025, 14(6), 1057; https://doi.org/10.3390/foods14061057 - 19 Mar 2025

Viewed by 365

Abstract

Although food security has been a long-standing focus of research and policy in China, significant gaps remain in synthesizing evolving debates across multiple disciplines such as agriculture, economics, environmental science, and politics. This systematic review provides an interdisciplinary analysis of five key areas [...] Read more.

Although food security has been a long-standing focus of research and policy in China, significant gaps remain in synthesizing evolving debates across multiple disciplines such as agriculture, economics, environmental science, and politics. This systematic review provides an interdisciplinary analysis of five key areas shaping contemporary discourses on Chinese food security: (1) balancing self-sufficiency with trade dependence; (2) reconciling agricultural intensification with environmental sustainability; (3) addressing urbanization’s impact on small-scale agriculture transformation; (4) enhancing resilience to climate change through targeted investments and policies; and (5) improving food safety standards to meet growing consumer concerns. This review harnesses insights from global academic databases—including Web of Science, Scopus, and Google Scholar—to map interdisciplinary debates on Chinese food security, synthesizing peer-reviewed studies and policy reports from 2010 to 2024. Drawing upon empirical evidence from recent studies, this review highlights critical tensions, such as those between economic growth priorities and ecological preservation, and explores pathways for sustainable development within China’s unique socio-political context. The findings underscore that robust food security strategies must integrate diverse perspectives while adapting to emerging challenges such as climate change impacts and shifting consumer demands. To ensure sustainable outcomes, future policies should prioritize inclusivity by incorporating insights from ongoing research agendas across disciplines. This review can be used as a benchmark for the advancement of research agendas focused on developing sustainable solutions to the complex challenges of food security in China and beyond. Full article

(This article belongs to the Special Issue Feature Review on Food Security and Sustainability)

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25 pages, 3843 KiB

Open AccessArticle

Goat’s Skim Milk Enriched with Agrocybe aegerita (V. Brig.) Vizzini Mushroom Extract: Optimization, Physico-Chemical Characterization, and Evaluation of Techno-Functional, Biological and Antimicrobial Properties

by Danijel D. Milinčić, Ivana Sredović Ignjatović, Dejan Stojković, Jovana Petrović, Aleksandar Ž. Kostić, Jasmina Glamočlija, Ana Doroški Petković, Ana Plećić, Steva Lević, Vladislav Rac, Vladimir B. Pavlović, Slađana P. Stanojević, Viktor A. Nedović and Mirjana B. Pešić

Foods 2025, 14(6), 1056; https://doi.org/10.3390/foods14061056 - 19 Mar 2025

Viewed by 459

Abstract

The aim of this study was to develop a novel functional ingredient—goat’s skim milk enriched with Agrocybe aegerita (V. Brig.) Vizzini mushroom extract (ME/M)—using Central Composite Design (CCD). The optimized ME/M ingredient was evaluated for its physico-chemical, techno-functional, biological, and antimicrobial properties. Physico-chemical [...] Read more.

The aim of this study was to develop a novel functional ingredient—goat’s skim milk enriched with Agrocybe aegerita (V. Brig.) Vizzini mushroom extract (ME/M)—using Central Composite Design (CCD). The optimized ME/M ingredient was evaluated for its physico-chemical, techno-functional, biological, and antimicrobial properties. Physico-chemical properties were analyzed using Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) spectroscopy, Scanning Electron Microscopy (SEM), and Dynamic Light Scattering (DLS). The ingredient exhibited a polymodal particle size distribution and contained glucans, along with a newly formed polypeptide resulting from the selective cleavage of goat milk proteins. A 0.1% ME/M solution demonstrated good emulsifying and foaming properties. Additionally, ME/M showed strong antiproliferative effects on human cancer cell lines, particularly Caco-2 (colorectal) and MCF7 (breast) cancer cells. The ingredient also promoted HaCaT cell growth without cytotoxic effects, suggesting its safety and potential wound-healing properties. Furthermore, the addition of ME/M to HaCaT cells inoculated with Staphylococcus aureus resulted in reduced IL-6 levels compared to the control (without ME/M), indicating a dose-dependent anti-inflammatory effect. The optimized ME/M ingredient also exhibited antibacterial, antifungal, anticandidal, and antibiofilm activity in one-fourth of MIC. These findings suggest that the formulated ME/M ingredient has strong potential for use in the development of functional foods offering both desirable techno-functional properties and bioactive benefits. Full article

(This article belongs to the Special Issue Bioactive Compounds, Antioxidants, and Health Benefits—Volume II)

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25 pages, 715 KiB

Open AccessArticle

Analysis of Public Policies on Food Security for Older Mapuche Adults in Rural Areas

by Angélica Hernández-Moreno, Fernanda Gutiérrez-Gutiérrez, Natalia Celedón-Celis, María Girona-Gamarra and Jorge Hochstetter-Diez

Foods 2025, 14(6), 1055; https://doi.org/10.3390/foods14061055 - 19 Mar 2025

Viewed by 226

Abstract

Food security remains a critical challenge for older adults in rural Indigenous communities, particularly among the Mapuche people. This study presents an analysis of public policies that address the food security of Mapuche older adults in rural Chile. Using an interpretative qualitative approach, [...] Read more.

Food security remains a critical challenge for older adults in rural Indigenous communities, particularly among the Mapuche people. This study presents an analysis of public policies that address the food security of Mapuche older adults in rural Chile. Using an interpretative qualitative approach, we explore the alignment between government programs and the lived experiences of this population. Findings indicate that existing policies lack cultural pertinence, focusing primarily on market-driven agricultural production rather than self-sufficiency and traditional food systems. Participants highlight the loss of community farming practices, environmental degradation, and the imposition of external production models as key factors exacerbating food insecurity. In addition, health and education policies do not integrate Indigenous knowledge and food habits, which further limits their effectiveness. This study highlights the need for culturally inclusive public policies that support local food sovereignty, sustainable agricultural practices, and the empowerment of Indigenous communities. Full article

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

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20 pages, 5740 KiB

Open AccessArticle

The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota–Liver Axis

by Zihua Liang, Shiyun Chen, Xiangchen Zhang, Jiayi Li, Weiling Guo, Li Ni and Xucong Lv

Foods 2025, 14(6), 1054; https://doi.org/10.3390/foods14061054 - 19 Mar 2025

Viewed by 423

Abstract

As a probiotic strain isolated from Hongqu rice wine (a traditional Chinese fermented food), Limosilactobacillus fermentum FZU501 (designated as Lf) demonstrates exceptional gastric acid and bile salt tolerance, showing potential application as a functional food. The aim of this study was to investigate [...] Read more.

As a probiotic strain isolated from Hongqu rice wine (a traditional Chinese fermented food), Limosilactobacillus fermentum FZU501 (designated as Lf) demonstrates exceptional gastric acid and bile salt tolerance, showing potential application as a functional food. The aim of this study was to investigate the protective effect of dietary Lf intervention on alcohol-induced liver injury (ALI) in mice. The results demonstrated that oral administration of Lf effectively ameliorated alcohol-induced lipid metabolism disorders by reducing the serum levels of TC, TG and LDL-C and increasing the serum levels of HDL-C. In addition, oral administration of Lf effectively prevented alcohol-induced liver damage by increasing the hepatic activities of antioxidant enzymes (CAT, SOD, GSH-Px) and alcohol-metabolizing enzymes (ADH and ALDH). Interestingly, 16S amplicon sequencing showed that oral administration of Lf increased the number of Prevotella, Lachnospiraceae_NK4A136_group and Lactobacillus, but decreased the proportion of Faecalibaculum, Adlercreutzia and Alistipes in the intestines of mice that consumed excessive alcohol, which was highly associated with improved liver function. As revealed by liver untargeted metabolomics studies, oral Lf clearly changed liver metabolic profiles, with the signature biomarkers mainly involving purine metabolism, taurine metabolism, tryptophan, alanine, aspartic acid and glutamate metabolism, etc. Additionally, Lf intervention regulated liver gene transcription in over-drinking mice for cholesterol metabolism, bile acid metabolism, fatty acid β-oxidation, alcohol metabolism and oxidative stress. Taken together, the above research results provide solid scientific support for the biological activity of Lf in ameliorating alcohol-induced liver metabolism disorder and intestinal microbiota imbalance. Full article

(This article belongs to the Section Food Microbiology)

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18 pages, 7260 KiB

Open AccessArticle

Microencapsulation of Spent Coffee Extract Within Saccharomyces cerevisiae Cells via Spray Drying and Evaluation of Its In Vitro Bioaccessibility

by Isabel H. Chacón-Figueroa, Ramón F. Dórame-Miranda, Guadalupe A. López-Ahumada, Carmen L. Del-Toro-Sánchez, Maribel Ovando-Martínez, Nohemí Gámez-Meza, Fernando Martínez-Bustos, José C. Rodríguez-Figueroa, Jesús Enrique Gerardo-Rodríguez, Kristin Whitney, Ariadna Thalía Bernal-Mercado, Maribel Plascencia-Jatomea and Víctor M. Herrera-Jiménez

Foods 2025, 14(6), 1053; https://doi.org/10.3390/foods14061053 - 19 Mar 2025

Viewed by 346

Abstract

Spent coffee is rich in bioactive compounds, including chlorogenic acid, caffeic acid, and caffeine, which offer health benefits. However, digestive processes can degrade these compounds; therefore, microencapsulation within Saccharomyces cerevisiae yeast cells offers a novel method to stabilize these bioactive compounds during digestion. [...] Read more.

Spent coffee is rich in bioactive compounds, including chlorogenic acid, caffeic acid, and caffeine, which offer health benefits. However, digestive processes can degrade these compounds; therefore, microencapsulation within Saccharomyces cerevisiae yeast cells offers a novel method to stabilize these bioactive compounds during digestion. In fact, it is important to mention that this technique of microencapsulation in Saccharomyces cerevisiae has not been previously applied to spent coffee extract. As a result, in this study, spent coffee extract was microencapsulated in non-plasmolyzed (NPCs) and plasmolyzed (PCs) yeast cells using the spray drying method. The physicochemical properties of the extract and the microencapsulates were characterized, and the bioaccessibility of the bioactive compounds was evaluated with digestion in vitro. Encapsulation efficiency (EE) was 38.62% for NPCs and 55.78% for PCs, with loading capacities (LCs) of 126.36 and 242 g/kg, respectively (according to Equations (1) and (2)). The presence of antioxidant compounds, identified by HPLC in spent coffee, was confirmed in the microencapsulates using FTIR. In vitro digestion assays revealed higher bioaccessibility of bioactive compounds in the intestinal phase, greater than 90%, and increased antioxidant activity in beer made with plasmolyzed microcapsules (BPM). These results suggest that yeast microencapsulation effectively stabilizes the bioactive compounds of spent coffee extract, releasing them throughout the gastrointestinal tract in vitro, mainly in the intestinal phase. Thus, microencapsulated compounds could serve as functional additives with a good percentage of intestinal bioaccessibility. Full article

(This article belongs to the Special Issue Bioactive Molecules and Natural Functional Ingredients in Foods and Beverages)

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17 pages, 5039 KiB

Open AccessReview

Dietary Components Associated with the Risk of Gastric Cancer in the Latin American Population: A Systematic Review and Meta-Analysis

by Azalia Avila-Nava, Ana Ligia Gutiérrez-Solis, Oscar Daniel Pacheco-Can, Ian Yeshua Sagols-Tanoira, Roberto González-Marenco, Ana Gabriela Cabrera-Lizarraga, Jesús Abraham Castillo-Avila, Miguel Alberto Aguilar-Franco, Rodolfo Chim-Aké, Héctor Rubio-Zapata, Mariela Reyes-Sosa, Isabel Medina-Vera, Martha Guevara-Cruz, Katy Sánchez-Pozos and Roberto Lugo

Foods 2025, 14(6), 1052; https://doi.org/10.3390/foods14061052 - 19 Mar 2025

Viewed by 453

Abstract

Gastric cancer is one of the most frequent cancer types in the Latin American population, and its development is related to multiple factors, including diet. The present systematic review and meta-analysis, based on PRISMA, aims to determine dietary components associated with gastric cancer [...] Read more.

Gastric cancer is one of the most frequent cancer types in the Latin American population, and its development is related to multiple factors, including diet. The present systematic review and meta-analysis, based on PRISMA, aims to determine dietary components associated with gastric cancer in Latin America. The dietary components were divided into food and micro- and macronutrients. Meta-analyses were performed for the different groups of foods, and the effects were calculated using Odds Ratios. A total of 483 studies were identified; thirteen articles were included after removing duplicates and applying the inclusion and exclusion criteria. The meta-analysis for the different groups of food showed that daily consumption of vegetables (OR 0.54; 95% CI [0.41, 071]) and fruits (OR 0.57; 95% CI [0.45, 0.73]) were protective factors for gastric cancer; consumption of fresh meat and eggs (OR 1.47; 95% CI [1.12, 1.95]), and salted, canned, and pickled foods (OR 2.30; 95% CI [1.10, 4.80]) were risk factors for gastric cancer. Consuming carotenoids, plant sterols, total polyphenols, proteins, and polyunsaturated fats was a protective factor regarding micro- and macronutrients. Therefore, the consumption of nitrite and nitrate in meat products and capsaicin was considered a risk factor for gastric cancer. Full article

(This article belongs to the Section Food Nutrition)

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21 pages, 3048 KiB

Open AccessArticle

Predicting Corn Moisture Content in Continuous Drying Systems Using LSTM Neural Networks

by Marko Simonič, Mirko Ficko and Simon Klančnik

Foods 2025, 14(6), 1051; https://doi.org/10.3390/foods14061051 - 19 Mar 2025

Viewed by 376

Abstract

As we move toward Agriculture 4.0, there is increasing attention and pressure on the productivity of food production and processing. Optimizing efficiency in critical food processes such as corn drying is essential for long-term storage and economic viability. By using innovative technologies such [...] Read more.

As we move toward Agriculture 4.0, there is increasing attention and pressure on the productivity of food production and processing. Optimizing efficiency in critical food processes such as corn drying is essential for long-term storage and economic viability. By using innovative technologies such as machine learning, neural networks, and LSTM modeling, a predictive model was implemented for past data that include various drying parameters and weather conditions. As the data collection of 3826 samples was not originally intended as a dataset for predictive models, various imputation techniques were used to ensure integrity. The model was implemented on the imputed data using a multilayer neural network consisting of an LSTM layer and three dense layers. Its performance was evaluated using four objective metrics and achieved an RMSE of 0.645, an MSE of 0.416, an MAE of 0.352, and a MAPE of 2.555, demonstrating high predictive accuracy. Based on the results and visualization, it was concluded that the proposed model could be a useful tool for predicting the moisture content at the outlets of continuous drying systems. The research results contribute to the further development of sustainable continuous drying techniques and demonstrate the potential of a data-driven approach to improve process efficiency. This method focuses on reducing energy consumption, improving product quality, and increasing the economic profitability of food processing. Full article

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

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16 pages, 2680 KiB

Open AccessArticle

Characteristics of Porous Starch from Lotus Seeds Using Dextranase: Protection and Sustained Release of Proanthocyanidins

by Yuying Wang, Ming’ao Wang, Weihong Jiang, Siying Li, Siyu Liu, Mingwang Liu, Mingsheng Lyu and Shujun Wang

Foods 2025, 14(6), 1050; https://doi.org/10.3390/foods14061050 - 19 Mar 2025

Viewed by 266

Abstract

Porous starch, known for its large specific surface area due to internal pores, exhibits excellent adsorption capabilities. In this study, we successfully produced porous starch from lotus seeds using dextranase and conducted a comprehensive analysis of its surface morphology, crystalline structure, pasting behavior, [...] Read more.

Porous starch, known for its large specific surface area due to internal pores, exhibits excellent adsorption capabilities. In this study, we successfully produced porous starch from lotus seeds using dextranase and conducted a comprehensive analysis of its surface morphology, crystalline structure, pasting behavior, and adsorption characteristics. The enzymatic treatment resulted in the development of a pore structure on the lotus seed starch (LS) surface without altering its crystalline structure, as confirmed by Fourier transform infrared spectroscopy and X-ray diffraction. The oil and water absorption capacities of the porous starch increased by 14% and 27%, respectively. Differential scanning calorimetry indicated a higher pasting temperature for the porous starch. This starch exhibited remarkable drug-carrying capabilities, absorbing up to 18.23 mg/g of proanthocyanidins and significantly shielding them from UV damage. In vitro release tests in simulated intestinal fluid revealed that the encapsulated proanthocyanidins (PC) achieved nearly complete release. These results underscore the potential of LS as a drug carrier and provide valuable insights for developing innovative intestinal drug delivery systems. Full article

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

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17 pages, 1440 KiB

Open AccessArticle

Development of Gluten-Free Cakes Using Protein Concentrate Obtained from Cold-Pressed Terebinth (Pistacia terebinthus L.) Oil By-Products

by Muhammed Ozgolet, Salih Karasu and Muhammed Zahid Kasapoglu

Foods 2025, 14(6), 1049; https://doi.org/10.3390/foods14061049 - 19 Mar 2025

Viewed by 327

Abstract

The present research aimed to incorporate terebinth seed protein into gluten-free cakes in order to increase their protein content and improve their technological properties. The terebinth protein replaced the rice flour–corn starch mixture used in control cakes at varying levels (3%, 6%, 9%, [...] Read more.

The present research aimed to incorporate terebinth seed protein into gluten-free cakes in order to increase their protein content and improve their technological properties. The terebinth protein replaced the rice flour–corn starch mixture used in control cakes at varying levels (3%, 6%, 9%, and 12%). The rheological properties of the cake batters were evaluated, along with the physicochemical attributes, textural properties, sensory attributes, and oxidative stability of the baked cakes. As the protein concentration increased, the consistency index of the cake batters also increased. All batters showed shear-thinning behavior, indicating pseudoplastic fluid behavior, and showed a viscoelastic nature reflected by the storage modulus (G′) exceeding the loss modulus (G″). Both G′ and G″ values increase with increasing protein content. The softest texture was observed in the control cake produced with wheat flour, followed by the cakes with 3% and 6% protein addition, while higher protein levels (9% and 12%) resulted in firmer cakes. Furthermore, oxidative stability improved with a higher level of protein. The addition of protein did not negatively affect sensory quality across all measured parameters. This study demonstrates the potential of terebinth protein to enhance the protein content and oxidative stability of gluten-free cakes that maintain their sensory attributes. Full article

(This article belongs to the Special Issue Valorization of Agrifood Waste and Byproducts in the Development of New Added-Value Applications)

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