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Volume 14
Issue 8
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Foods, Volume 14, Issue 8 (April-2 2025) – 155 articles

Cover Story (view full-size image): Non-alcoholic wine is gaining popularity as a healthier alternative to traditional wine, offering potential health benefits without the risks associated with alcohol. Key sensory attributes like taste and aroma are important for consumer preferences, with sweeter and balanced notes being preferred. Moderate red wine consumption has been linked to reduced cardiovascular mortality due to beneficial compounds like resveratrol and quercetin, which are found in both alcoholic and non-alcoholic wines. Health-conscious consumers are increasingly drawn to these advantages. However, most research in this area is observational, highlighting the need for additional studies on non-alcoholic alternatives. The challenges we face include isolating the effects of bioactive compounds and enhancing non-alcoholic wine production through innovative methods. View this paper
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17 pages, 2035 KiB  
Review
New Insight into Microbial Exploitation to Produce Bioactive Molecules from Agrifood and By-Products’ Fermentation
by Paola Foti, Cinzia Caggia and Flora Valeria Romeo
Foods 2025, 14(8), 1439; https://doi.org/10.3390/foods14081439 - 21 Apr 2025
Abstract
Consumers are increasingly interested in a healthy lifestyle, and choosing foods and ingredients with proven human health benefits has become a current trend. Recently, scientific evidence has proven that the use of microorganisms in different food matrices appears to play a key role [...] Read more.
Consumers are increasingly interested in a healthy lifestyle, and choosing foods and ingredients with proven human health benefits has become a current trend. Recently, scientific evidence has proven that the use of microorganisms in different food matrices appears to play a key role in the production of bioactive molecules with biological effects on human health. In particular, selected microorganisms with specific traits can be exploited for the production of specific molecules with high nutraceutical value that can be used in the food industry. This review aims to explore the most recent studies that correlate the use of microorganisms to produce high-value molecules through fermentation and synthetic biology, confirming their strategic role in obtaining nutraceuticals for human consumption with health-promoting effects. Full article
(This article belongs to the Special Issue Food Waste as Ingredients in Functional Food Development: Sources, Extractions and Functionality)
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17 pages, 2256 KiB  
Article
Evaluation of White Grape Marc Extract as an Additive to Extend the Shelf-Life of Fish Fillets
by María Isabel Sáez, Javier Sabio, Alba Galafat, Antonio Jesús Vizcaíno, Francisco Javier Alarcón-López and Tomás Francisco Martínez Moya
Foods 2025, 14(8), 1438; https://doi.org/10.3390/foods14081438 - 21 Apr 2025
Abstract
In this study, an extract of white grape marc (GME), a by-product obtained during the winemaking process, was applied to the surface of gilthead seabream (Sparus aurata) fillets, which were then stored under refrigeration (4 °C) for a period of 14 [...] Read more.
In this study, an extract of white grape marc (GME), a by-product obtained during the winemaking process, was applied to the surface of gilthead seabream (Sparus aurata) fillets, which were then stored under refrigeration (4 °C) for a period of 14 days. The effects of GME were compared with those of ascorbic acid (one of the few additives authorized for fresh fish in the EU) and distilled water (as a control batch). Samples were taken at 1, 2, 4, 7, 9, 11, and 14 days postmortem (dpm) cold storage, and several objective quality parameters were measured (instrumental color, pH, water holding capacity, texture profile analysis—TPA, lipid oxidation, and microbial spoilage). The results showed that the grape extract significantly improved several of the parameters studied, not only compared to the control batch, but even compared to the ascorbic acid batch. Thus, GME slowed down the proliferation of psychrophilic bacteria, prevented the oxidation of muscle lipids, and even improved the firmness of the fillets compared to the other two experimental groups. On the other hand, minor effects on color, pH, or water retention capacity were observed. In the context of the scarcity of approved food additives for fresh fish in the EU and the strong consumer rejection of synthetic substances for this purpose, this grape extract could well represent a viable alternative. In addition to its natural origin, the use of GME as a food additive could also contribute to the valorization of winery by-products as part of a circular bioeconomy strategy. Full article
(This article belongs to the Special Issue Food with Extended Shelf Life Featuring Ingredients Derived from Fruits, Vegetables, and Wild Edible Plants: Nutritional, Functional, and Sensory Properties)
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22 pages, 1103 KiB  
Article
Supplier Risk Assessment—A Quantitative Tool for the Identification of Reliable Suppliers to Enhance Food Safety Across the Supply Chain
by Sina Röhrs, Sascha Rohn, Yvonne Pfeifer and Anna Romanova
Foods 2025, 14(8), 1437; https://doi.org/10.3390/foods14081437 - 21 Apr 2025
Abstract
Food safety is a global issue that can be enhanced by collaboration with reliable suppliers. Given the complexities of international supply chains, identifying reliable suppliers is often challenging and resource-intensive. Integrating artificial intelligence (AI) offers a valuable opportunity to improve efficiency in this [...] Read more.
Food safety is a global issue that can be enhanced by collaboration with reliable suppliers. Given the complexities of international supply chains, identifying reliable suppliers is often challenging and resource-intensive. Integrating artificial intelligence (AI) offers a valuable opportunity to improve efficiency in this process. The aim of the present study was to develop a quantitative supplier assessment scheme for implementation in an AI-supported database. The framework developed incorporates different indicators, including the hazard risk, incident category level, vulnerability of a commodity, audit performance, logistic performance index, gross domestic product (GDP) growth, and GDP per capita. Each indicator is evaluated according to its own distinct assessment. Ultimately, the sub-assessments are integrated into the calculation of a supplier’s overall risk score. Hereby, it is possible to set individual weightings for each indicator. Manual testing using an exemplary selected supplier yielded promising results, indicating that the next steps involve implementation into an AI-supported database. It can be concluded that such an assessment framework can be an effective method for the identification of reliable suppliers. A future challenge will be to establish incentives to make audit data freely available, as these are often restricted and cannot be considered in the supplier risk assessment. Full article
(This article belongs to the Special Issue AI Applications for Sustainable Fruit and Vegetable Distribution: Strategies for Waste Reduction)
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16 pages, 948 KiB  
Article
Valorization of Local Agricultural Byproducts for the Development of Functional Oat-Based Milk Formulations
by Diana De Santis, Riccardo Frisoni, Alice Rossi, Serena Ferri and Margherita Modesti
Foods 2025, 14(8), 1436; https://doi.org/10.3390/foods14081436 - 21 Apr 2025
Abstract
Background: Consumer demand for plant-based milk alternatives, particularly oat-based milk, has increased due to perceived health benefits and environmental sustainability. However, challenges remain in improving their nutritional profile and physical stability while promoting the use of local agricultural resources and reducing food waste. [...] Read more.
Background: Consumer demand for plant-based milk alternatives, particularly oat-based milk, has increased due to perceived health benefits and environmental sustainability. However, challenges remain in improving their nutritional profile and physical stability while promoting the use of local agricultural resources and reducing food waste. Methods: This study developed and evaluated fortified oat-based milk formulations using locally sourced oats cultivated in central Italy. Two valorization strategies were tested: (i) the addition of raspberry powder derived from juice processing byproducts and (ii) the substitution of water with infusions of raspberry and olive leaves. The nutritional composition, antioxidant activity, physical stability, and sensory properties were assessed. Results: Replacing water with leaf infusions significantly increased total polyphenol content (up to 688 mg GAE/100 g DW) and antioxidant activity but compromised physical stability, resulting in higher separation indexes during refrigerated storage. Conversely, adding raspberry powder moderately enhanced antioxidant properties while maintaining emulsion stability. Sensory evaluation showed that enriched formulations reduced undesirable attributes (e.g., floury and cereal notes), although higher concentrations of leaf infusions increased astringency and bitterness. Conclusions: The fortification of oat-based milk with locally sourced raspberry powders and leaf infusions effectively enhances its nutritional and antioxidant properties while influencing its physical and sensory characteristics. This strategy supports the valorization of local agricultural byproducts and promotes the development of sustainable, functional plant-based beverages. Full article
(This article belongs to the Special Issue Value-Added Applications of Bioactive Compounds from By-Products of Food Processing)
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22 pages, 2140 KiB  
Review
A Review on In Vitro Evaluation of Chemical and Physical Digestion for Controlling Gastric Digestion of Food
by Hiroyuki Kozu, Isao Kobayashi and Sosaku Ichikawa
Foods 2025, 14(8), 1435; https://doi.org/10.3390/foods14081435 - 21 Apr 2025
Abstract
Food digestion in the gastrointestinal is a series of processes consisting of chemical and physical digestion. Recently, developing foods with controlled digestion in the stomach may attract more attention. Hydrogel foods are useful tools for designing foods with controlled digestion because it is [...] Read more.
Food digestion in the gastrointestinal is a series of processes consisting of chemical and physical digestion. Recently, developing foods with controlled digestion in the stomach may attract more attention. Hydrogel foods are useful tools for designing foods with controlled digestion because it is relatively easy to design their food characteristics by adjusting the type and content of the additives. This review introduces the latest status of in vitro gastric digestion as a food characterization system. The in vitro evaluation of chemical gastric digestion by gastric acid and digestive enzymes focuses on INFOGEST-standardized gastrointestinal digestion protocols for healthy adults, infants, and older adults. For the in vitro evaluation of physical gastric digestion by peristalsis, the current development of gastrointestinal tract devices that precisely or efficiently simulate the shape of the stomach and gastric peristalsis is described. In addition, we introduce studies that have utilized these devices to investigate the gastric digestion behavior of hydrocolloid foods with different mechanical characteristics. Full article
(This article belongs to the Special Issue Studying Food Digestion towards Healthier Future Food Choices)
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19 pages, 4655 KiB  
Article
Research on Quality Evaluation of the Seeds of Cichorium glandulosum Boiss. et Huet.
by Xu Chen, Jianshuang Jiang, Fengling Li, Wen Lei, Juan Li, Xiaoting Wang, Ayiben Wenhua, Jingjing Xia and Jiang He
Foods 2025, 14(8), 1434; https://doi.org/10.3390/foods14081434 - 21 Apr 2025
Abstract
The seeds of Cichorium glandulosum Boiss. et Huet. (CS) are known for various effects. However, the research on the establishment of quality evaluation standards for CS is currently limited. Therefore, this study employed Ultra Performance Liquid Chromatography–Tandem Mass Spectrometry (UPLC-MS/MS) to analyze the [...] Read more.
The seeds of Cichorium glandulosum Boiss. et Huet. (CS) are known for various effects. However, the research on the establishment of quality evaluation standards for CS is currently limited. Therefore, this study employed Ultra Performance Liquid Chromatography–Tandem Mass Spectrometry (UPLC-MS/MS) to analyze the components of CS. Forty-nine compounds were identified through manual analysis and database comparison. The components were then verified using HPLC and standards. Additionally, 19 batches were collected to establish the fingerprint chromatogram. Five major chemical components were selected for subsequent analysis. MIR, combined with three variable selection algorithms and three preprocessing methods, was used to build prediction models. For the three indexes of Chlorogenic Acid, 1,4-Dicaffeoylquinic Acid, and 1,5-Dicaffeoylquinic Acid, the R2 values for both the training set and test set were above 0.9, the RPD values were all greater than 2.5, and the RER values were greater than 10. This indicated that the combination of mid-infrared spectroscopy and chemometrics had excellent model applicability and prediction performance for these three indexes. A quality evaluation system has been initially established, laying a foundation for research on quality evaluation of CS. Full article
(This article belongs to the Section Food Analytical Methods)
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13 pages, 2306 KiB  
Article
Fortification of Chinese Steamed Bread Through Broken Ganoderma lucidum Spore Powder Incorporation: Effects on Physicochemical and Quality Properties
by Jia Chen, Deyu Cheng, Siyi Luo, Yilan Hu, Chun Liu, Xingfeng Guo, Xiuzhu Yu, Lingyan Zhang and Jihong Wu
Foods 2025, 14(8), 1433; https://doi.org/10.3390/foods14081433 - 21 Apr 2025
Abstract
Broken Ganoderma lucidum spore powder (BGLSP) is abundant in nutrients and bioactive compounds, rendering it a suitable functional raw material for food applications. This study examined the impact of incorporating BGLSP (ranging from 0.5% to 10%) on the physicochemical properties of flour blends, [...] Read more.
Broken Ganoderma lucidum spore powder (BGLSP) is abundant in nutrients and bioactive compounds, rendering it a suitable functional raw material for food applications. This study examined the impact of incorporating BGLSP (ranging from 0.5% to 10%) on the physicochemical properties of flour blends, dough, and the quality of Chinese steamed bread (CSB). The results indicated that with increasing BGLSP content, the a* value, onset temperature, peak temperature, water absorption, development time, and dough stability all exhibited an upward trend in the flour blends and dough, while the L* value and protein network weakening decreased. When compared to the control sample, the inclusion of 10% BGLSP resulted in a reduction in the spread ratio, specific volume, cohesiveness, and springiness of CSB, while simultaneously increasing its hardness, chewiness, and gumminess. The observed odor variations among samples were primarily ascribed to the proportions of aldehydes and ketones. Notably, sensory evaluation demonstrated that the flavor attributes of BGLSP-enhanced samples were superior to those of the control sample. In conclusion, the incorporation of BGLSP at concentrations ranging from 0.5% to 1% is deemed optimal for CSB, offering novel insights into the application of BGLSP within the food industry. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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14 pages, 846 KiB  
Article
Assessment of Biochemical Composition, Mineral Content, and Fatty Acid Profile in Maize (Zea mays) Cultivars Under Water Stress and Excessive Water Using Biplot Analysis
by Beyza Ciftci, Ihsan Serkan Varol, Engin Kaymaz, Sevgi Saylak and Mahmut Kaplan
Foods 2025, 14(8), 1432; https://doi.org/10.3390/foods14081432 - 21 Apr 2025
Abstract
Understanding the impact of irrigation levels on maize (Zea mays L.) nutritional properties is crucial for optimizing water use in sustainable agriculture. This study investigates the effects of three irrigation levels (I75: 75%, I100: 100%, and I125: 125% of depleted water from [...] Read more.
Understanding the impact of irrigation levels on maize (Zea mays L.) nutritional properties is crucial for optimizing water use in sustainable agriculture. This study investigates the effects of three irrigation levels (I75: 75%, I100: 100%, and I125: 125% of depleted water from field capacity) on the biochemical composition, mineral content, and fatty acid profile of five maize cultivars’ grain. Biplot analysis was employed to identify superior irrigation levels and cultivars regarding nutritional traits and to visually interpret their interrelationships. The findings indicate that increased irrigation enhances oil, protein, ash, total starch, amylopectin, resistant starch, and non-resistant starch while reducing dietary fiber, phytic acid, and amylose levels. Mineral contents generally increased with irrigation, except for sulfur, which declined, and potassium, which peaked at I100 before decreasing. The fatty acid composition was largely cultivar-dependent, with no significant effect from irrigation. Among the tested irrigation levels, I100 was the most optimal, providing the best nutritional quality and mineral composition balance across the maize cultivars. Pioneer PR31Y43 and Syngenta Dracma cultivars stood out under limited irrigation conditions (I75), Pioneer PR31G98 and Tareks OSSK644 cultivars under optimum irrigation conditions (I100), and Syngenta Inove and Tareks OSSK644 cultivars under over-irrigation conditions (I125). These results highlight the necessity of cultivar-specific irrigation strategies to maximize maize nutritional quality and resource efficiency. Full article
(This article belongs to the Section Plant Foods)
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31 pages, 11776 KiB  
Article
Screening, Identification, and Fermentation Characteristics of Lactic Acid Bacteria from Pickled Potherb Mustard and Potential Applications
by Xiaoxue Kong, Jiaxin Zhang, Hui Shen, Nan Shi, Hui Zhou, Yi Li, Yuxing Guo, Haibo Luo and Lijuan Yu
Foods 2025, 14(8), 1431; https://doi.org/10.3390/foods14081431 - 21 Apr 2025
Abstract
We identified strains of lactic acid bacteria from fermented potherb mustard that showed excellent fermentation properties. The goal was to identify superior starter cultures that would optimize the traditional fermentation process, reduce fermentation duration, and improve the quality of pickled potherb mustard. Four [...] Read more.
We identified strains of lactic acid bacteria from fermented potherb mustard that showed excellent fermentation properties. The goal was to identify superior starter cultures that would optimize the traditional fermentation process, reduce fermentation duration, and improve the quality of pickled potherb mustard. Four strains were screened: Weissella cibaria (LAB1, LAB3) and Leuconostoc mesenteroides (LAB2, LAB4). Then, after in vitro tests of tolerance to low pH and salt levels as well as lactic acid production ability, nitrite degradation ability, antibacterial properties, and antioxidant activity, LAB1 and LAB2 were selected as the best strains. Next, these two strains were used as starter cultures for fermenting potherb mustard. Each was inoculated into the fermentation solution. Compared to natural fermentation, both showed beneficial effects, including reducing nitrite content, shortening fermentation time, maintaining the reducing sugar, and increasing the levels of nitrogenous amino acids. Microbial diversity analyses revealed that, prior to fermentation, the predominant microbial communities were Methylobacterium and Sphingomonas, which primarily originated from the surrounding environment. However, 30 days after inoculation with the two strains, there was a significant increase in the abundance of Weissella and Lactobacillus, and Weissella emerged as the dominant bacterium. Inoculation of LAB1 effectively stabilized the bacterial community of the potherb mustard and significantly enhanced the content of nitrogenous amino acids in the final product, indicating that it is highly suitable as a mono-starter. On the other hand, LAB2 led to reduced nitrite content and facilitated the proliferation of Weissella and Lactobacillus, indicating that it is an effective mixed starter. Due to its limited effect on acid production, it is not recommended as a mono-starter for pickled mustard production. Full article
(This article belongs to the Section Food Microbiology)
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12 pages, 1621 KiB  
Article
The Effect of the Level of Goat Liver Addition to Goat Minced Meat on the Near-Infrared Spectra, Colour, and Shelf Life of Samples
by Louwrens Christiaan Hoffman, Wencong Wu, Shuxin Zhang, Michel Beya and Daniel Cozzolino
Foods 2025, 14(8), 1430; https://doi.org/10.3390/foods14081430 - 21 Apr 2025
Abstract
This study aimed to evaluate the utilisation of near-infrared (NIR) spectroscopy combined with chemometric techniques to identify the addition of goat liver to goat minced meat and to monitor the shelf life of the samples up to 8 days of storage. Mix samples [...] Read more.
This study aimed to evaluate the utilisation of near-infrared (NIR) spectroscopy combined with chemometric techniques to identify the addition of goat liver to goat minced meat and to monitor the shelf life of the samples up to 8 days of storage. Mix samples were created by adding goat liver to goat meat in different ratios (0%, 2%, 4%, 6%, and 8% w/w), and after mincing, the samples were stored under chilled (2–4 °C) conditions for 8 days. The NIR spectra, CIELab parameters, and pH of the mixture samples were collected at the start of the study and after 2, 4, 6, and 8 days of storage. The mince became darker with the increase in days of storage, while the pH value was not affected by days of storage. Partial least squares (PLS) regression was used to develop calibration models for the CIELab parameters to predict the level of liver addition to minced meat and to predict days of storage. The standard error in cross-validation (SECV) and the coefficient of determination in cross-validation (R2cv) were 0.10 (SECV: 3.3), 0.63 (SECV: 1.5), and 0.60 (SECV: 0.90) for L*, a*, and b*, respectively. The R2CV and SECV were 0.32 (SECV: 2.4%) and 0.92 (SECV: 0.98 days) to predict the level of liver addition to minced meat and days of storage, respectively. The NIR calibration models developed to predict the CIELab parameters and level of addition of liver to minced meat were inadequate for predicting new samples. On the other hand, the PLS models developed could predict the days of storage, R2cv 0.92 (SECV: 0.98 days). Compared with traditional methods such as CIELab or pH measurements, NIR spectroscopy can yield results more rapidly. However, the variability in the data set should be increased to allow the development of more reliable models. Full article
(This article belongs to the Special Issue Chemometrics in Food Chemistry and Analysis: Novel Detection Methods to Assess Food Quality and Safety)
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14 pages, 2902 KiB  
Article
In Vitro Digestion Patterns of Advanced Glycation End Products and α-Dicarbonyls in Biscuits and the Modulatory Effects of Ferulic Acid and Epicatechin
by Xiaoxiang Peng, Huiyu Hu, Yuwei Liu, Jia Li, Yilun Huang, Haiwa Wang, Ziyi Wang and Yuting Wang
Foods 2025, 14(8), 1429; https://doi.org/10.3390/foods14081429 - 21 Apr 2025
Abstract
The dietary intake amount of processing contaminants does not reflect their actual exposure risk due to interactions with the food matrix during gastrointestinal processes, which significantly modulate their bioaccessibility. This study systematically investigated the in vitro digestion patterns of advanced glycation end products [...] Read more.
The dietary intake amount of processing contaminants does not reflect their actual exposure risk due to interactions with the food matrix during gastrointestinal processes, which significantly modulate their bioaccessibility. This study systematically investigated the in vitro digestion patterns of advanced glycation end products (AGEs) and α-dicarbonyl compounds (α-DCs) in biscuits and the modulatory effects of ferulic acid and epicatechin. The results demonstrated that more than 80% of AGEs and α-DCs were present in the bioaccessible fraction of the samples after intestinal digestion. Ferulic acid (FA, 0.05%, w/w) significantly increased the AGEs content in the bioaccessible fraction after intestinal digestion compared to control samples. Conversely, FA at 0.2% and 0.5%, as well as epicatechin (EC) at 0.05%, significantly reduced the glyoxal and 3-deoxyglucosone levels during oral digestion and significantly increased these contaminants contents after gastric digestion. The higher the concentration of EC, the lower the level of methylglyoxal during oral and gastric digestion. In addition, we identified the adducts of FA with lysine and the adducts of EC with Nε-Carboxymethyl-lysine using LC-QTOF-MS, demonstrating the reactivity between polyphenols, amino acids and contaminants. This study provides guidance and suggestions for mitigating dietary exposure to AGEs and α-DCs. Full article
(This article belongs to the Special Issue Hazardous Substances in Food Products: Detection, Degradation and Exposure Assessment)
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16 pages, 2052 KiB  
Article
Near-Infrared Spectroscopy Machine-Learning Spectral Analysis Tool for Blueberries (Vaccinium corymbosum) Cultivar Discrimination
by Pedro Ribeiro, Maria Inês Barbosa, Clara Sousa and Pedro Miguel Rodrigues
Foods 2025, 14(8), 1428; https://doi.org/10.3390/foods14081428 - 21 Apr 2025
Abstract
Vaccinium corymbosum is one of the main sources of commercialized blueberries across the world. This species has a large number of distinct cultivars, leading to significantly different berries characteristics such as size, sweetness, production rate, and growing season. In this context, accurate cultivar [...] Read more.
Vaccinium corymbosum is one of the main sources of commercialized blueberries across the world. This species has a large number of distinct cultivars, leading to significantly different berries characteristics such as size, sweetness, production rate, and growing season. In this context, accurate cultivar discrimination is of significant relevance, and currently, it is mostly performed through berries examination. In this work, we developed a method to discriminate 19 cultivars from the V. corymbosum species through their leaves’ near-infrared spectra. Spectra were acquired from fresh blueberry leaves collected from two geographic regions and across three seasons. Machine-learning-based models, selected from a pool of 10 classifiers based on their discrimination power under a twofold stratified cross-validation process, were trained/tested with 1 to 20 components obtained by the application of data dimensionality reduction (DDR) techniques (dictionary learning, factor analysis, fast individual component analysis, and principal component analysis) to different near-infrared (NIR) spectra regions’ data, to either analyze a single spectral region and season or combine spectral regions and/or seasons for each side of the blueberry leaf. The percentage of correct cultivar discrimination ranged from 52.27 to 100%, with the best spectral results obtained with the adaxial side of the leaves in the fall (100% Accuracy) and the abaxial side of the leaves in the winter (100% Accuracy); the fast ICA DDR technique was present in 83.33% of the best analyses (five out of six); and the LinearSVC was present in 66.67% (four out six best analyses). The results obtained in this work denote that near-infrared spectroscopy is a suitable and accurate technique for V. corymbosum cultivar discrimination. Full article
(This article belongs to the Section Food Analytical Methods)
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19 pages, 2211 KiB  
Article
Use of Inulin and Pumpkin Oil in the Manufacture of High-Quality Mortadella-Style Sausage from Buffalo Meat
by Silvia Jane Lombardi, Filomena Nazzaro, Luigi Grazia, Raffaele Coppola, Florinda Fratianni, Michela Pellegrini, Ilenia Iarusso, Patrizio Tremonte and Francesca Coppola
Foods 2025, 14(8), 1427; https://doi.org/10.3390/foods14081427 - 21 Apr 2025
Abstract
The growing demand for healthier meat products has driven the reformulation of processed meats to reduce saturated fat while preserving sensory and technological attributes. Buffalo meat (Bubalus bubalis), with its high protein content, low intramuscular fat, and favorable fatty acid profile, [...] Read more.
The growing demand for healthier meat products has driven the reformulation of processed meats to reduce saturated fat while preserving sensory and technological attributes. Buffalo meat (Bubalus bubalis), with its high protein content, low intramuscular fat, and favorable fatty acid profile, offers a promising base for healthier formulations. However, its fat content may compromise texture, juiciness, and flavor, necessitating strategies to optimize product quality. This study investigated the effects of replacing pork fat with inulin and pumpkin seed oil in a cooked buffalo meat product, focusing on compositional, oxidative, microbiological, and sensory parameters. Two plant-based ingredients were selected: inulin from chicory, used as a fat mimic due to its gel-forming ability, and pumpkin seed oil, a structural analog with antimicrobial activity. Preliminary trials identified optimal concentrations for balancing technological and functional performance. A 2% inclusion of pumpkin seed oil, exceeding its in vitro MIC (0.4–1.5%), ensured effectiveness in the food matrix. Reformulated products exhibited significantly reduced fat (p < 0.05), enhanced fiber, and a lipid profile rich in polyunsaturated fatty acids (>45%), qualifying for European Union health claims. Oxidative stability improved (p < 0.01), and sensory analysis revealed enhanced aroma complexity, with nutty and roasted notes. Microbiological assessments confirmed a protective effect against spoilage bacteria. These results support the development of a nutritionally improved, microbiologically safer cooked product, such as mortadella-style sausage, while also offering strategies for broader innovation in reformulating functional meat products. 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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14 pages, 829 KiB  
Article
Enhancing Nutrient Profile and Reducing Acrylamide in California-Style Table Olives with Cassia grandis Fortification
by Ismael Montero-Fernández, Víctor Manrique Fernández, Francisco Pérez-Nevado, Selvin Antonio Saravia-Maldonado, Jhunior Abraham Marcía Fuentes and Daniel Martín-Vertedor
Foods 2025, 14(8), 1426; https://doi.org/10.3390/foods14081426 - 21 Apr 2025
Abstract
In this study, Californian-style black table olives were enriched with fresh and lyophilized “Carao” (Cassia grandis L.) to enhance their mineral composition, antioxidant activity, phenolic compound content, and to evaluate their potential for reducing acrylamide levels. Mineral concentrations were quantified using inductively [...] Read more.
In this study, Californian-style black table olives were enriched with fresh and lyophilized “Carao” (Cassia grandis L.) to enhance their mineral composition, antioxidant activity, phenolic compound content, and to evaluate their potential for reducing acrylamide levels. Mineral concentrations were quantified using inductively coupled plasma optical emission spectrometry (ICP-OES). The addition of both fresh and lyophilized “Carao” significantly increased the iron concentration in the olives. Additionally, levels of calcium, magnesium, and potassium were elevated in both “Carao” treatments. Among the treatments, the addition of fresh “Carao” resulted in the highest increase in antioxidant activity, followed by the lyophilized “Carao”, with increases of 62.3% and 68.3%, respectively. The effect of fresh and lyophilized “Carao” on acrylamide reduction in oxidized olives is also discussed. Full article
(This article belongs to the Special Issue Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 2nd Edition)
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16 pages, 2157 KiB  
Article
Analyzing the Effect of Dried Shrimp on the Flavor of Sheep Bone Soup Through Sensory Evaluation Combined with Untargeted Approaches
by Qiuyu Zhu, Lili Zhang, Xingming Sun, Baoguo Sun and Yuyu Zhang
Foods 2025, 14(8), 1425; https://doi.org/10.3390/foods14081425 - 21 Apr 2025
Abstract
Dried shrimp is a popular dietary ingredient that is often included in appetizer soups, stir-fry dishes, or other stews to improve the umami taste. The effects of adding dried shrimp on the sensory characteristics and taste components of sheep bone soup were investigated [...] Read more.
Dried shrimp is a popular dietary ingredient that is often included in appetizer soups, stir-fry dishes, or other stews to improve the umami taste. The effects of adding dried shrimp on the sensory characteristics and taste components of sheep bone soup were investigated through sensory evaluation and untargeted approaches. The results of the single-factor and orthogonal experiments showed that the flavor qualities of sheep bone soup were optimal under the following conditions: 30% dried shrimp added, a 1:4.5 material–water ratio, and 2.7 h of stewing time. Sensory analysis showed a significant increase in the aroma, umami, kokumi, and texture intensity of the optimized sheep bone soup with dried shrimp. The untargeted approach combined with multivariate statistical analysis showed that compounds with a sweet taste (Lys and Ser), a umami taste and umami enhancement (Ala-Leu, Glu-Pro, Glu-Glu, Asp-Phe, pyroglutamic acid, and cinnamic acid), a bitter taste (Gly-Leu, Leu-Leu, Ile-Lys, and taurine), a kokumi taste (γ-Glu-Met, γ-Glu-Leu, γ-Glu-Ile, N-acetylmethionine, and N-acetylphenylalanine), a sour taste (malic acid), and a popcorn-like aroma (2-acetylthiazole) contributed significantly to the flavor enhancement of sheep bone soup. In addition, the contribution of Ac-Ser-Asp-Lys-Pro could not be ignored. These results contribute to a better understanding and improvement of the flavor qualities of sheep bone soup. Full article
(This article belongs to the Section Foodomics)
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14 pages, 2258 KiB  
Article
Elucidation of Desensitization Mechanisms Induced by Oral Immunotherapy in a Rat Model of Ovalbumin Allergy
by Daigo Takizawa, Tomoharu Yokooji, Chika Miyamoto, Yuki Koga, Keisuke Oda, Ryohei Ogino, Takanori Taogoshi and Hiroaki Matsuo
Foods 2025, 14(8), 1424; https://doi.org/10.3390/foods14081424 - 21 Apr 2025
Abstract
Oral immunotherapy (OIT) is a promising approach for treating food allergy. Here, we elucidated the mechanisms of desensitization induced by OIT in rats sensitized to ovalbumin (OVA). The desensitization was induced by ingestion of OVA three times per week after sensitization in rats. [...] Read more.
Oral immunotherapy (OIT) is a promising approach for treating food allergy. Here, we elucidated the mechanisms of desensitization induced by OIT in rats sensitized to ovalbumin (OVA). The desensitization was induced by ingestion of OVA three times per week after sensitization in rats. OIT suppressed the decrease in rectal temperature and increase in plasma histamine levels induced by OVA injection immediately and 4 weeks after OIT completion. Plasma OVA-specific IgE (sIgE) levels did not differ between the non-OIT and OIT groups, but OVA-specific IgG1 levels were higher in the OIT group than in the non-OIT group at both timepoints. To evaluate IgG’s effect on IgE crosslinking with OVA, amplified luminescence proximity homogeneous assay involving crosslinking (AlphaCL) was performed. When IgG was removed using a Protein G column, the AlphaCL signal was significantly increased, especially in the OIT group, indicating that OIT-induced IgG inhibited the sIgE response. The proportions of cluster of differentiation (CD)4+ cells and CD4+CD25+FoxP3+ cells in mesenteric lymph nodes and spleen were similar between the two groups. These findings indicate that OIT attenuates systemic allergic responses by inhibiting sIgE binding to OVA through increased IgG. Our model is useful for understanding the mechanisms of OIT and optimizing therapeutic strategies for ameliorating food allergies. Full article
(This article belongs to the Section Food Nutrition)
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15 pages, 1459 KiB  
Article
Advancing Probiotic Delivery in Functional Yogurt: Encapsulation in Prebiotic-Based Matrices
by Konstantina Theodora Laina, Christina Drosou, Georgia Frakolaki and Magdalini Krokida
Foods 2025, 14(8), 1423; https://doi.org/10.3390/foods14081423 - 20 Apr 2025
Abstract
The aim of this study was to develop a functional yogurt enriched with encapsulated probiotics with viable cell counts exceeding 107 CFU/g while preserving sensory quality, thereby enhancing health benefits and potentially preventing intestinal barrier dysfunction. Lacticaseibacillus rhamnosus LGG® was encapsulated [...] Read more.
The aim of this study was to develop a functional yogurt enriched with encapsulated probiotics with viable cell counts exceeding 107 CFU/g while preserving sensory quality, thereby enhancing health benefits and potentially preventing intestinal barrier dysfunction. Lacticaseibacillus rhamnosus LGG® was encapsulated in prebiotic-based matrices for enhanced stability, bioavailability, and controlled release under gastrointestinal conditions. Two encapsulation methods were investigated—the innovative electrohydrodynamic processing (electrospraying) method and conventional freeze drying. The encapsulation matrices were composed of inulin and whey protein isolate. Encapsulation efficiency was determined via microbiological analysis, and the encapsulated structures were characterized using scanning electron microscopy. The efficacy of the encapsulated probiotics was further assessed through exposure to gastrointestinal conditions. Electrosprayed LGG® provided the highest survival rates, up to 76%. Storage stability was evaluated at 4 °C for 105 days and after incorporation in commercial yogurt for 60 days. The sensory characteristics of the different yogurt products were also evaluated. The final products presented acceptable sensory features and final viable counts of 1.6–1.8 × 107 CFU/g. The denser structure of electrosprayed LGG® led to even higher protection. The findings highlight the potential of encapsulation—particularly electrospraying—in developing functional foods with improved probiotic delivery systems, paving the way for health-oriented dairy products. Full article
(This article belongs to the Special Issue Probiotics in the Dairy Product: Trends, Advances and Opportunities)
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12 pages, 2179 KiB  
Article
Secretory Production of Plant Heme-Containing Globins by Recombinant Yeast via Precision Fermentation
by Ha-Neul Bae, Geun-Hyung Kim and Seung-Oh Seo
Foods 2025, 14(8), 1422; https://doi.org/10.3390/foods14081422 - 20 Apr 2025
Abstract
Leghemoglobin (LegHb) is a plant-derived heme-containing globin found in the root nodules of legumes like soybean that can be used as a food additive for red color and meaty flavor as a plant-based meat alternative. However, conventional extraction methods face challenges of low [...] Read more.
Leghemoglobin (LegHb) is a plant-derived heme-containing globin found in the root nodules of legumes like soybean that can be used as a food additive for red color and meaty flavor as a plant-based meat alternative. However, conventional extraction methods face challenges of low yield and high costs. To address this issue, precision fermentation with recombinant microorganisms has been applied for the sustainable large-scale production of plant leghemoglobins. This study attempted the production of plant legHbs using recombinant yeast strains, Saccharomyces cerevisiae and Komagatella phaffii. The plant legHb genes were identified from the genome of legumes such as soybean, chickpea, mung bean and overexpressed in yeast via extracellular secretion by the signal peptide and inducible promoters. Subsequently, hemin as a heme provider was added to the fermentation, resulting in increased levels of plant legHbs. In S. cerevisiae, gmaLegHb expression reached up to 398.1 mg/L, while in K. phaffii, gmaLegHb showed the highest production level, reaching up to 1652.7 mg/L. The secretory production of plant legHbs was further enhanced by replacing the signal peptide in the recombinant yeast. The secreted plant legHbs were purified by His-Tag from a culture supernatant or concentrated via precipitation using ammonium sulfate. These results suggest that the production of plant legHbs is significantly influenced by hemin and signal peptide. This study successfully demonstrates the production of the various plant legHbs other than soy legHb that can be used as natural colors and flavors for plant-based meat alternatives. Full article
(This article belongs to the Special Issue Microbiology, Biochemistry and Potential Human Health Benefits of Fermented Food Products)
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17 pages, 2585 KiB  
Article
Impact of High-Pressure Processing on Prevention of Quality Loss and Spoilage Bacteria Diversity in Precooked Baby Clam (Paphia undulata) During Refrigerated Storage
by Suriya Palamae, Umesh Patil, Pitima Sinlapapanya, Hui Hong, Yadong Zhao, Bin Zhang and Soottawat Benjakul
Foods 2025, 14(8), 1421; https://doi.org/10.3390/foods14081421 - 20 Apr 2025
Abstract
The influence of high-pressure processing (HPP) at 200, 400, and 600 MPa on spoilage bacterial diversity, microbial load, and chemical and sensory properties of the precooked edible portion of baby clam (PC-EP) was investigated. HPP at 400 MPa for 4 min (400 MPa) [...] Read more.
The influence of high-pressure processing (HPP) at 200, 400, and 600 MPa on spoilage bacterial diversity, microbial load, and chemical and sensory properties of the precooked edible portion of baby clam (PC-EP) was investigated. HPP at 400 MPa for 4 min (400 MPa) significantly prolonged shelf life and sensory acceptability up to 12 days, maintaining a total viable count (TVC) below 6 log CFU/g. In contrast, the TVC of both the control (without HPP treatment) and 200 MPa-treated samples exceeded this limit by day 0 and 3, respectively. The 400 MPa-treated samples showed a reduced load of psychrophilic bacteria, Aeromonas species, and lactic acid bacteria over 12 days. Additionally, coincidentally lower total volatile base and trimethylamine levels confirmed the good quality of HPP-treated PC-EP. Based on next-generation sequencing, a significantly lower microbial diversity index was found in the 400 MPa-treated samples, and it was dominated by Carnobacterium, Lactococcus, and Psychrobacter on day 12. In contrast, the control harbored spoilage bacteria, including Lactococcus, Aeromonas, Shewanella, and Pseudomonas, which correlated with higher acetic acid and acetoin levels as confirmed by HS-SPME-GC-EI/MS. These findings demonstrated that HPP at 400 MPa for 4 min was an effective non-thermal preservation method, extending the shelf life of PC-EP by inhibiting spoilage bacteria. Full article
(This article belongs to the Special Issue Quality Improvement, Preservation, and Processing Technology of Aquatic Products)
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23 pages, 1046 KiB  
Review
Mapping the Quantitative Dose–Response Relationships Between Nutrients and Health Outcomes to Inform Food Risk–Benefit Assessment
by Gabriel Mateus, Cíntia Ferreira-Pêgo and Ricardo Assunção
Foods 2025, 14(8), 1420; https://doi.org/10.3390/foods14081420 - 20 Apr 2025
Abstract
In the context of the global food system transformation towards sustainable and healthy diets, risk–benefit assessment supported by quantitative dose–response relationships between nutrients and health outcomes is crucial for evaluating the public health impact of dietary modifications, particularly those involving novel foods. The [...] Read more.
In the context of the global food system transformation towards sustainable and healthy diets, risk–benefit assessment supported by quantitative dose–response relationships between nutrients and health outcomes is crucial for evaluating the public health impact of dietary modifications, particularly those involving novel foods. The primary aim of this review was to establish a foundational basis for RBA by compiling and synthesising quantitative dose–response relationships identified through a comprehensive literature review. This review encompassed the last 15 years up to March 2025, utilising databases such as PubMed, Scopus, and Web of Science. This review prioritised recent meta-analyses of observational studies and randomised controlled trials with a low risk of bias, as assessed using the ROBIS tool. This review identified significant dose–response relationships across 12 nutrients and their associations with various health outcomes. While dietary fibre has demonstrated broad protective effects, cereal fibre has been found to be the most beneficial for colorectal cancer prevention. Calcium has been shown to have inverse associations with several cancers, although high dairy intake may increase the risk of prostate cancer. Haem iron was linked to an increased risk of several chronic diseases, whereas non-haem iron showed less consistent associations. Zinc exhibited a potential U-shaped relationship with colorectal cancer risk. These findings underscore the complexity of nutrient–health relationships, highlighting the importance of considering dose–response gradients and nutrient sources. Although this overview primarily summarises quantitative associations without exploring in-depth mechanistic or population-specific details, it underscores the complexity of nutrient effects, including nonlinearity and source dependency. This analysis offers a valuable foundation for future risk–benefit assessments of various food scenarios, thereby informing dietary recommendations and public health strategies. Full article
(This article belongs to the Special Issue Food Choice, Nutrition, and Public Health: 2nd Edition)
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19 pages, 2490 KiB  
Article
Ozone Aeration Enhance Flowability, Structure, and Antioxidant Activity in Blueberry Pulp Powder
by Newton C. Santos, Raphael L. J. Almeida, Anna E. S. Tomé, Fábio G. Teles, Railene H. C. R. Araújo, Juanne Q. Farias, Maria T. S. d. Fonseca, Virgínia M. d. A. Silva, Victor H. d. A. Ribeiro, Márcia R. d. S. Pedrini, Josivanda P. Gomes and Ana P. T. Rocha
Foods 2025, 14(8), 1419; https://doi.org/10.3390/foods14081419 - 20 Apr 2025
Abstract
Spray drying (SD) is widely used for fruit powder production, but hygroscopic compounds can affect flowability and cause stickiness. This study evaluated rice protein and rice starch as encapsulating agents during SD of blueberry pulp (BPP and BPS, respectively), combined with ozone aeration [...] Read more.
Spray drying (SD) is widely used for fruit powder production, but hygroscopic compounds can affect flowability and cause stickiness. This study evaluated rice protein and rice starch as encapsulating agents during SD of blueberry pulp (BPP and BPS, respectively), combined with ozone aeration (BPP-O3 and BPS-O3), focusing on physical, morphological, structural, and bioactive properties, as well as 56-day stability. The process yield was 55.26% (BPP) and 52.5% (BPS) (p < 0.05). All microparticles had low moisture (<5.03%) and water activity (<0.21%). BPP had higher phenolic (308.60 mg GAE/100 g) and anthocyanin content (85.26 mg/100 g), while BPS had more flavonoids (33.84 mg CE/100 g). Ozone treatment increased solubility (89.10–91.27%) and reduced hygroscopicity (9.25–10.06%). Morphological analysis revealed that BPP produced smaller, uniform particles (11.70 µm), whereas BPS generated larger (16.67 µm) and more agglomerated particles. Ozone improved sphericity, reduced agglomeration, and enhanced flow properties. FT-IR analysis indicated no new functional groups but a reduction in absorbance bands. Ozone also enhanced the stability of bioactive compounds, reducing anthocyanin and flavonoid degradation over 56 days. Overall, BPP-O3 is a promising approach for producing functional powders with enhanced stability and physical properties, suitable for food applications. Full article
(This article belongs to the Special Issue Exploring Emerging and Sustainable Technologies for the Intensification of Processes and Preservation of Agrofood-Based Resources)
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12 pages, 1211 KiB  
Article
Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza
by Luigia Di Stasio, Salvatore De Caro, Serena Marulo, Tiziana Di Renzo, Pasquale Ferranti, Anna Reale and Gianfranco Mamone
Foods 2025, 14(8), 1418; https://doi.org/10.3390/foods14081418 - 20 Apr 2025
Abstract
Baking leavening agents and fermentation conditions may influence the gastrointestinal fate of nutrients in baked goods, thereby affecting their bioavailability. This study aimed to evaluate the digestibility of sourdough pizza fermented with lactic acid bacteria species (Levilactobacillus brevis, Fructilactobacillus sanfranciscensis, Leuconostoc pseudomesenteroides [...] Read more.
Baking leavening agents and fermentation conditions may influence the gastrointestinal fate of nutrients in baked goods, thereby affecting their bioavailability. This study aimed to evaluate the digestibility of sourdough pizza fermented with lactic acid bacteria species (Levilactobacillus brevis, Fructilactobacillus sanfranciscensis, Leuconostoc pseudomesenteroides) and yeast, compared to traditional pizza fermented with baker′s yeast. The effects of leavening time (up to 48 h) and microbial leavening agents on the nutritional profile and digestibility of baked pizzas were investigated by examining the microbiological and physico-chemical changes in the doughs, with a particular focus on the sugar content. Additionally, the degree of protein hydrolysis and the levels of FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) were quantified on the cooked pizzas both before and after in vitro gastrointestinal digestion. In vitro protein digestibility was not significantly influenced by the type of microbial leavening agent used or fermentation time. However, extended fermentation, particularly with lactic acid bacteria sourdough, resulted in a notable decrease in FODMAPs, thereby enhancing the digestibility and overall health profile of the pizza for individuals sensitive to these compounds. Future research should further explore the mechanisms behind these changes and their implications for dietary recommendations. Full article
(This article belongs to the Section Food Nutrition)
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18 pages, 400 KiB  
Article
From Hen Nutrition to Baking: Effects of Pomegranate Seed and Linseed Oils on Egg White Foam Stability and Sponge Cake Quality
by Marcin Lukasiewicz, Maja Dymińska-Czyż, Beata Szymczyk, Magdalena Franczyk-Żarów, Renata Kostogrys, Adam Florkiewicz, Paweł Ptaszek, Gabriela Zięć and Agnieszka Filipiak-Florkiewicz
Foods 2025, 14(8), 1417; https://doi.org/10.3390/foods14081417 - 20 Apr 2025
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Abstract
This study aimed to verify that enriching hens’ diets with pomegranate seed (PSO) and linseed oils (LSO) would maintain egg foaming and leavening capacity and improve the nutritional profile of egg-based products without compromising technological properties. It was shown in the previous studies [...] Read more.
This study aimed to verify that enriching hens’ diets with pomegranate seed (PSO) and linseed oils (LSO) would maintain egg foaming and leavening capacity and improve the nutritional profile of egg-based products without compromising technological properties. It was shown in the previous studies that fortifying hen feed with PSO increased CLnA and CLA concentrations in raw eggs. In this study, two experiments with 25-week-old Hy-Line Brown laying hens have been carried out. Experiment 1 modified hens’ feed by incorporating PSO (0.5–1.5%) and 1.5% LSO. In Experiment 2, hens received feed containing PSO (0.5–1.5%). This research involved cake preparation, quality evaluation, and the assessment of egg white foam properties (stability, density, and gas bubble distribution). The chemical composition of sponge cake was determined. Results showed that PSO and LSO in hen feed enhanced egg leavening properties, while egg white-based foam properties matched the control group. The cakes showed improved health-promoting properties due to CLA and CLnA presence. The research confirmed that these beneficial acids were retained in the final sponge cake. Full article
(This article belongs to the Topic Food Security and Healthy Nutrition)
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19 pages, 6825 KiB  
Article
Lactobacillus murinus ZNL-13 Modulates Intestinal Barrier Damage and Gut Microbiota in Cyclophosphamide-Induced Immunosuppressed Mice
by Yihan Dong, Luyao Zhang, Di Qiu, Renxin Yao, Haitao Jia, Haiyang Wang, Luyao Zhou, Jiantao Zhang and Na Zhang
Foods 2025, 14(8), 1416; https://doi.org/10.3390/foods14081416 - 19 Apr 2025
Viewed by 134
Abstract
Cyclophosphamide (CTX) is a widely used anticancer drug in clinical practice; however, its administration can lead to gastrointestinal damage and immune suppression. Lactobacillus murinus (L. murinus) has been shown to regulate immune cell activity and protect the gastrointestinal system, showing potential [...] Read more.
Cyclophosphamide (CTX) is a widely used anticancer drug in clinical practice; however, its administration can lead to gastrointestinal damage and immune suppression. Lactobacillus murinus (L. murinus) has been shown to regulate immune cell activity and protect the gastrointestinal system, showing potential application as a functional food. The objective of this study was to investigate the effects of L. murinus ZNL-13 on CTX-induced intestinal mucosal injury and gut microbiota in mice. The results demonstrated that L. murinus ZNL-13 significantly alleviated weight loss and intestinal pathological damage. Moreover, in CTX-induced intestinal injury mice, L. murinus ZNL-13 enhanced the release of immune factors, suppressed cell apoptosis, and protected the intestinal mucosal barrier. Additionally, it activated the TLR4/NF-κB pathway, thereby promoting immune cell activity. Furthermore, L. murinus ZNL-13 contributed to the restoration of gut microbial homeostasis by increasing the relative abundance of short-chain fatty acid-producing bacteria. Taken together, this investigation highlights the potential of L. murinus ZNL-13 in protecting the intestinal barrier and enhancing immune function while laying the groundwork for its development as a novel probiotic and functional food. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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21 pages, 3811 KiB  
Review
Recent Advances in Polysaccharides from Cornus officinalis: Extraction, Purification, Structural Features, and Bioactivities
by Shengfang Wang, Baotang Zhao, Xuemei Ma, Jing Zhang, Guofeng Li, Mingze Li and Qi Liang
Foods 2025, 14(8), 1415; https://doi.org/10.3390/foods14081415 - 19 Apr 2025
Viewed by 45
Abstract
Cornus officinalis, as a medicinal plant, is rich in biologically active components, including polysaccharides, flavonoids, triterpenoids, and organic acids, which offer a variety of health benefits and significant potential for development in the food and pharmaceutical industries. Cornus officinalis polysaccharides (COPs) are [...] Read more.
Cornus officinalis, as a medicinal plant, is rich in biologically active components, including polysaccharides, flavonoids, triterpenoids, and organic acids, which offer a variety of health benefits and significant potential for development in the food and pharmaceutical industries. Cornus officinalis polysaccharides (COPs) are considered among the primarily functional ingredients of the plant and are abundant in bioactivities. The present paper reviews the research conducted on the extraction, purification, structural properties, and biological activities of COPs. It also provides an overview of future development prospects, with a view to offering reference material for further development and research on COPs. In addition, the paper makes recommendations regarding theoretical preparations for the exploration of the application potential of COPs in the food industry and various other industrial fields. Full article
(This article belongs to the Section Food Nutrition)
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9 pages, 762 KiB  
Article
Metagenomic Analysis of Raw Milk and the Inactivation of Foodborne Pathogens Using Ultraviolet-C
by Ju-Hui Lee, Hyeonjun Moon, Hye-Rim Park, Ji-In Noh and Sang-Soon Kim
Foods 2025, 14(8), 1414; https://doi.org/10.3390/foods14081414 - 19 Apr 2025
Viewed by 101
Abstract
The purpose of this study was to identify the microbial community of raw milk samples before and after UV-C irradiation and to establish fundamental data on UV-C treatment to improve the safety and shelf life of raw milk. Metagenomic analysis revealed that Lactococcus [...] Read more.
The purpose of this study was to identify the microbial community of raw milk samples before and after UV-C irradiation and to establish fundamental data on UV-C treatment to improve the safety and shelf life of raw milk. Metagenomic analysis revealed that Lactococcus spp., Lactobacillus spp., and Staphylococcus spp. were the dominant genera in raw milk, while Pseudomonas spp. became more prevalent after 14 days of refrigerated storage. The microorganisms in raw milk were isolated using selective media and identified as Serratia quinivorans 4364 and Latilactobacillus curvatus DSM 20019. To compare the UV resistance of these microorganisms, Pseudomonas aeruginosa, Staphylococcus aureus, Lactococcus lactis, and Latilactobacillus curvatus were inoculated into sterilized milk and subjected to UV-C treatment. The reduction rates of P. aeruginosa were significantly lower than those of the other strains (S. aureus, L. lactis, and L. curvatus). These findings provide insights into the microbial distribution in raw milk and the degree of resistance to UV treatment, which can serve as fundamental data for the pasteurization of raw milk. Full article
(This article belongs to the Section Dairy)
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17 pages, 1687 KiB  
Article
A Comparison of the Physicochemical Properties and Sensory Attributes of Ricotta Cheeses Purchased from Retail Outlets in Poland
by Iwona Chwastowska-Siwiecka, Agnieszka Kaca and Jan Miciński
Foods 2025, 14(8), 1413; https://doi.org/10.3390/foods14081413 - 19 Apr 2025
Viewed by 146
Abstract
The aim of this study was to compare selected physicochemical properties and sensory attributes of ricotta cheeses supplied by different producers and purchased from retail outlets in Poland. The experiment was performed on 40 fresh, unripened ricotta cheeses purchased from hypermarkets in the [...] Read more.
The aim of this study was to compare selected physicochemical properties and sensory attributes of ricotta cheeses supplied by different producers and purchased from retail outlets in Poland. The experiment was performed on 40 fresh, unripened ricotta cheeses purchased from hypermarkets in the city of Olsztyn, Poland. The cheeses were supplied by four producers. To preserve the producers’ anonymity, the cheeses were divided into four experimental groups marked with the letters A, B, C, and D. Each group consisted of 10 cheeses supplied by the same producer. Immediately after purchase, the cheeses were transported to a laboratory for quantitative and qualitative analyses to determine their moisture contents, active and titratable acidity, shear force, color parameters (L*, a*, b*), chroma (C*), hue angles (h°), whiteness indexes (WIs), yellowness indexes (YIs), and sensory quality. The analyses revealed that the cheeses supplied by producers C and D were characterized by the highest moisture contents and the lowest titratable acidity and shear force values. The ricottas supplied by producer A were characterized by the highest values for lightness on the surface, whereas the group B cheeses were characterized by the highest contribution of redness and yellowness, as well as the highest color saturation (chroma). The contributions of redness and yellowness, chroma, and YI values were highest at the cross-sections of the group B cheeses. The cheeses supplied by producer D were characterized by visible spaces between grains, cracks, and a brittle, crumbly consistency, and they received the lowest scores for appearance at the cross-section for structure and consistency. Full article
(This article belongs to the Special Issue Milk and Dairy Products: Linking the Chemistry, Structure, Processing, and Food Properties: Second Edition)
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18 pages, 4030 KiB  
Article
Analysis of Internal Quality Changes in Apples During Storage Using Near-Infrared Spectroscopy
by Yande Liu, Siwei Lv, Xiaogang Jiang, Yeqing Lu and Bo Hu
Foods 2025, 14(8), 1412; https://doi.org/10.3390/foods14081412 - 18 Apr 2025
Viewed by 100
Abstract
This study aims to comprehensively evaluate the internal quality changes in apples during storage via near-infrared spectroscopy. Specifically, we focus on the performance differences in different apple varieties under diverse storage conditions and construct predictive models to determine the optimal storage period. By [...] Read more.
This study aims to comprehensively evaluate the internal quality changes in apples during storage via near-infrared spectroscopy. Specifically, we focus on the performance differences in different apple varieties under diverse storage conditions and construct predictive models to determine the optimal storage period. By using near-infrared spectroscopy technology, 384 samples of four apple varieties (Xinjiang Akesu, Wafangdian Huangyuanshuai, Shandong Fuji, and Luochuan Fuji) were analyzed to monitor the changes in their soluble solid content (SSC) and fruit firmness within 7 weeks. The results indicated that, under cold storage conditions, SSC and firmness gradually decreased after peaking between the third and fifth weeks, while the opposite trend was observed at room temperature. To enhance the predictive accuracy of the model, several pretreatment methods were employed, including standardization, multiplicative scatter correction (MSC), and standard normal variate transformation (SNV). Additionally, competitive adaptive reweighted sampling (CARS) and uninformative variable elimination (UVE) were utilized for band selection. These pretreatment and selection processes significantly reduced noise and improved model reliability. The best results were achieved with the Normalization-CARS-PLS model for the sugar content at 1 °C, which demonstrated an optimal predictive correlation coefficient (Rp) of 0.904 and a root mean square error of prediction (RMSEP) of 0.67. For firmness at room temperature, the Normalization-CARS-PLS model also showed an excellent performance, with an Rp of 0.823 and an RMSEP of 0.809. The study of the quality of four varieties of apples under three storage conditions in this paper was able to analyze the changes in the internal quality of apples and predict the optimal storage period of different varieties of apples, which is important for guiding the optimal storage period of apples before ripening. Full article
(This article belongs to the Section Food Analytical Methods)
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28 pages, 4325 KiB  
Article
Decoding Global Palates: Unveiling Cross-Cultural Flavor Preferences Through Online Recipes
by Qing Zhang, David Elsweiler and Christoph Trattner
Foods 2025, 14(8), 1411; https://doi.org/10.3390/foods14081411 - 18 Apr 2025
Viewed by 101
Abstract
Navigating cross-cultural food choices is complex, influenced by cultural nuances and various factors, with flavor playing a crucial role. Understanding cultural flavor preferences helps individuals make informed food choices in cross-cultural contexts. We examined flavor differences across China, the US, and Germany, as [...] Read more.
Navigating cross-cultural food choices is complex, influenced by cultural nuances and various factors, with flavor playing a crucial role. Understanding cultural flavor preferences helps individuals make informed food choices in cross-cultural contexts. We examined flavor differences across China, the US, and Germany, as well as consistent flavor preference patterns using online recipes from prominent recipe portals. Distinct from applying traditional food pairing theory, we directly mapped ingredients to their individual flavor compounds using an authorized database. This allowed us to analyze cultural flavor preferences at the molecular level and conduct machine learning experiments on 25,000 recipes from each culture to reveal flavor-based distinctions. The classifier, trained on these flavor compounds, achieved 77% accuracy in discriminating recipes by country in a three-class classification task, where random choice would yield 33.3% accuracy. Additionally, using user interaction data on appreciation metrics from each recipe portal (e.g., recipe ratings), we selected the top 10% and bottom 10% of recipes as proxies for appreciated and less appreciated recipes, respectively. Models trained within each portal discriminated between the two groups, reaching a maximum accuracy of 66%, while random selection would result in a baseline accuracy of 50%. We also explored cross-cultural preferences by applying classifiers trained on one culture to recipes from other cultures. While the cross-cultural performance was modest (specifically, a max accuracy of 54% was obtained when predicting food preferences ofthe USusers with models trained on the Chinesedata), the results indicate potential shared flavor patterns, especially between Chinese and US recipes, which show similarities, while German preferences differ. Exploratory analyses further validated these findings: we constructed ingredient networks based on co-occurrence relationships to label recipes as savory or sweet, and clustered the flavor profiles of compounds as sweet or non-sweet. These analyses showed opposing trends in sweet vs. non-sweet/savory appreciation between US and German users, supporting the machine learning results. Although our findings are likely to be influenced by biases in online data sources and the limitations of data-driven methods, they may still highlight meaningful cultural differences and shared flavor preferences. These insights offer potential for developing food recommender systems that cater to cross-cultural contexts. Full article
(This article belongs to the Special Issue Individual Differences in Sensory Perception with Implications for Food Choice, Eating Behavior, and Health)
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23 pages, 3566 KiB  
Review
Significance of Whole-Genome Sequencing for the Traceability of Foodborne Pathogens: During the Processing of Meat and Dairy Products
by Kai Dong, Danliangmin Song, Shihang Li, Xu Wang, Lina Dai, Xiaoyan Pei, Xinyan Yang and Yujun Jiang
Foods 2025, 14(8), 1410; https://doi.org/10.3390/foods14081410 - 18 Apr 2025
Viewed by 65
Abstract
The complexity of tracing foodborne pathogens in the food chain has increased significantly due to the long and complicated chain, the involvement of numerous links, and the presence of various types of pathogens at different stages and environments. Traditional typing techniques are not [...] Read more.
The complexity of tracing foodborne pathogens in the food chain has increased significantly due to the long and complicated chain, the involvement of numerous links, and the presence of various types of pathogens at different stages and environments. Traditional typing techniques are not sufficient to meet the requirements of tracing pathogens in the food chain. Whole-Genome Sequencing (WGS) has gradually become an important technological tool for characterizing and tracing pathogens in the food chain due to comprehensive information, speed, and superior discriminatory power. This paper provides an overview of the advantages of WGS and its application in foodborne pathogen traceability. This paper focused on foodborne pathogen contamination pathways during the processing of animal foods in commercial restaurant kitchens and the potential contamination of milk, milk powder, and other dairy products by pathogens during processing in the dairy industry chain and environments. Improper handling practices during meat processing (i.e., using cloths, washing hands without soap, and cleaning boards with knives) were a critical point of foodborne pathogen cross-contamination in commercial kitchen premises. However, in dairy products, contamination of pathogens in raw milk was the main cause of foodborne disease outbreaks. Therefore, preventing the contamination of pathogens in food should not only be focused on hygiene measures during processing and in environments but also on the quality and hygiene of raw materials to prevent the spread of foodborne pathogens throughout the entire production chain. Further, Whole-Metagenome Sequencing and DNA sequence markers are considered to be the future direction of WGS. The purpose of this work is to promote the wider application of WGS during the processing of meat and dairy products and provide theoretical support for the rapid investigation and accurate traceability of foodborne pathogen outbreaks in food. Full article
(This article belongs to the Special Issue Application of Biosensors on the Detection of Food Contaminants and Toxins)
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