Foods

3 pages, 405 KiB

Open AccessCorrection

Correction: Tolpeznikaite et al. Characterization of Macro- and Microalgae Extracts Bioactive Compounds and Micro- and Macroelements Transition from Algae to Extract. Foods 2021, 10, 2226

by Ernesta Tolpeznikaite, Vadims Bartkevics, Modestas Ruzauskas, Renata Pilkaityte, Pranas Viskelis, Dalia Urbonaviciene, Paulina Zavistanaviciute, Egle Zokaityte, Romas Ruibys and Elena Bartkiene

Foods 2025, 14(9), 1539; https://doi.org/10.3390/foods14091539 (registering DOI) - 28 Apr 2025

Abstract

In the original publication [...] Full article

(This article belongs to the Topic Microalgal Biotechnology for Bioproducts and Food Applications)

13 pages, 1924 KiB

Open AccessArticle

Enabling Stable Recycling of L-Arabinose Isomerase Through Whole-Cell Immobilization for Efficient and Cost-Effective D-Tagatose Production

by Zepeng Li, Runmin Wang, Xiantai Lai, Wenyi Liao, Runfeng Liao, Zhuohong Wu, Guoyan Zhang and Xianghui Qi

Foods 2025, 14(9), 1538; https://doi.org/10.3390/foods14091538 (registering DOI) - 28 Apr 2025

Abstract

D-tagatose is a functional sweetener with glucose-regulating and prebiotic properties, but its bioproduction from D-galactose faces many limitations, particularly the high production costs. In particular, the current biosynthesis of D-tagatose suffers from thermal instability and the substrate selectivity issues of L-arabinose isomerase (L-AI) [...] Read more.

D-tagatose is a functional sweetener with glucose-regulating and prebiotic properties, but its bioproduction from D-galactose faces many limitations, particularly the high production costs. In particular, the current biosynthesis of D-tagatose suffers from thermal instability and the substrate selectivity issues of L-arabinose isomerase (L-AI) required to convert D-galactose into D-tagatose. In this study, recombinant Escherichia coli BW25113/pQE-80L-araA_F118M/F279I expressing double mutant L-AI was immobilized to enhance its stability and reusability. The optimal conditions for whole-cell catalysis were 60 °C, pH 6.5, 5 mM Mn²⁺, and 20 h, with a yield of 55.2 g/L of D-tagatose. Immobilization with 3% sodium alginate and 2% CaCl₂ retained 90% of the production efficiency displayed by free cells. Notably, the immobilized cells exhibited enhanced heat resistance (60–70 °C) and operational stability, retaining 76% activity after five cycles. The D-tagatose production was further increased to 129.43 g/L by increasing the substrate concentration to 250 g/L. Compared to free cells, immobilized cells retained 83.6% of the initial yield up to 10 batches. This study presents a cost-effective and sustainable method for the production of D-tagatose using optimized whole-cell catalysis through immobilization, which paves the way to solve industrial challenges such as thermal instability and low substrate efficiency. Full article

(This article belongs to the Special Issue Advances in Food Biotechnology and Enzyme Engineering)

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22 pages, 6560 KiB

Open AccessArticle

Impact of Steam Processing on the Physicochemical Properties and Flavor Profile of Takifugu flavidus: A Comprehensive Quality Evaluation

by Zhihui Liu, Xiaoting Chen, Bei Chen, Yinghong Qu, Haiyan Tang, Ruowen Wu, Kun Qiao, Yongchang Su, Nan Pan, Tingru Chen, Wenzheng Shi and Zhiyu Liu

Foods 2025, 14(9), 1537; https://doi.org/10.3390/foods14091537 (registering DOI) - 27 Apr 2025

Abstract

As a culturally iconic Chinese delicacy, pufferfish lacks systematic research on thermal processing optimization and pre-cooked meal development, limiting its industrial standardization and quality preservation. This study aimed to bridge this gap by evaluating steaming effects on Takifugu flavidus quality. This study systematically [...] Read more.

As a culturally iconic Chinese delicacy, pufferfish lacks systematic research on thermal processing optimization and pre-cooked meal development, limiting its industrial standardization and quality preservation. This study aimed to bridge this gap by evaluating steaming effects on Takifugu flavidus quality. This study systematically evaluated its physicochemical properties and flavor profiles under different steaming durations by determining the water loss rate, mass loss rate, water distribution status, textural properties, color, and free amino acid content using an electronic nose, electronic tongue, and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results indicated that the core temperature of the fish meat reached 70 °C after 9 min of steaming. With higher steaming time, its mass loss rate and water loss rate generally increased, though the water loss rate temporarily decreased at 10 min. The mass loss rate stabilized after 12.5 min. The hardness and chewiness of the fish meat increased significantly when steamed for 12.5 min or longer. After 5 min of steaming, the brightness value and yellow-blue value of the fish meat significantly increased, whereas the red-green value significantly decreased. The total free amino acid content showed a fluctuating upward trend and electronic tongue analysis revealed an increase in umami and richness after steaming. Electronic nose and HS-GC-IMS analyses demonstrated that the variety and content of volatile flavor compounds significantly increased with prolonged steaming. Sensory evaluation showed that the 10 min steaming group exhibited better texture and color, while the 15 min steaming group had the best odor. Therefore, the optimal steaming time for T. flavidus was determined to be 10–15 min. For home cooking, a 15 min steaming process achieves the peak abundance of flavor compounds and the highest sensory evaluation score. For the industrial production of pre-cooked meals, a 10 min steaming process can meet the doneness requirements while maintaining suitable textural properties and color stability. The findings of this study not only advance the scientific understanding of thermal processing effects on pufferfish quality attributes, but also establish a critical technological foundation for developing standardized industrial processing protocols and high-quality pre-prepared pufferfish products. Full article

(This article belongs to the Special Issue New Strategies to Improve the Quality and Safety of Seafoods and the Efficient Utilization of Their By-Products)

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18 pages, 3330 KiB

Open AccessArticle

Structural Elucidation of Heteropolysaccharides from the Peach-Shaped Dictyophora indusiata and Its Anti-Inflammatory Activity

by Ying He, Hao Yang, Yaxin Liu, Yanting Sun, Zeguo Feng, Xueying Zheng, Fei Wang, Lei Ma, Jianbao Zhang, Dan Xu, Hui Guo, Liguo Qin and Yali Zhang

Foods 2025, 14(9), 1536; https://doi.org/10.3390/foods14091536 (registering DOI) - 27 Apr 2025

Abstract

Dictyophora indusiata is commonly utilized as a functional food in China and other Asian countries. The peach-shaped phase of this fungus is nutritionally and taste-wise similar to its mature fruiting bodies. However, there is limited research on the polysaccharides found in the peach-shaped [...] Read more.

Dictyophora indusiata is commonly utilized as a functional food in China and other Asian countries. The peach-shaped phase of this fungus is nutritionally and taste-wise similar to its mature fruiting bodies. However, there is limited research on the polysaccharides found in the peach-shaped D. indusiata. A heteropolysaccharide was extracted from the volva of peach-shaped D. indusiata (DIVP). Analyses using high-performance gel permeation chromatography, methylation and NMR revealed that DIVP comprises glucose, glucuronic acid, galactose, and mannose. Its structure features a backbone that consists of →3)-β-D-Glcp-(1→ units with branches at →4)-β-D-Glcp-(1→, →6)-α-D-Galp-(1→ and terminal α-Manp-(1→ residues. Physicochemical assessments including X-ray diffraction, thermal, zeta potential and viscosity characterization indicated that DIVP is a semi-crystalline polymer exhibiting excellent physical and thermal stability. Cytokine antibody array and proteome profiler human phosphokinase analyses demonstrated that DIVP downregulates the expression levels of cytokines and alters the phosphorylation status of 16 proteins in human U937 macrophages induced by lipopolysaccharides, indicating its anti-inflammatory activity. These findings suggest that the polysaccharide from the volva of peach-shaped D. indusiata is primarily composed of β-1,3-glucan, which exhibits stable physicochemical properties and anti-inflammatory activity, providing a foundation for its potential use as an anti-inflammatory agent or functional food. Full article

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

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19 pages, 7415 KiB

Open AccessArticle

Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses

by Kaiyan You, Qianyu Li, Ya Wang and Xuehui Cao

Foods 2025, 14(9), 1535; https://doi.org/10.3390/foods14091535 (registering DOI) - 27 Apr 2025

Abstract

To investigate the impact of varying steaming durations on the flavor characteristics of mutton and carrot stuffing, dynamic changes in volatile organic compounds (VOCs) and fatty acids were analyzed using solid-phase micro-extraction gas chromatography–mass spectrometry (SPME-GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS). The [...] Read more.

To investigate the impact of varying steaming durations on the flavor characteristics of mutton and carrot stuffing, dynamic changes in volatile organic compounds (VOCs) and fatty acids were analyzed using solid-phase micro-extraction gas chromatography–mass spectrometry (SPME-GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS). The results revealed a total of 116 VOCs identified throughout the steaming process, with 73 detected by GC-MS and 44 by GC-IMS. Notably, VOC concentrations were significantly higher at 18–24 min compared to 8–16 min. Additionally, a GC-IMS fingerprint was developed to assess the distribution of VOCs during steaming. Orthogonal partial least squares discriminant analysis (OPLS-DA) indicated that 11 compounds, such as ethyl caprylate (B3), linalyl acetate (B6), and 1-nonanal (C1), significantly influenced the flavor characteristics of the mutton and carrot filling. Further analysis demonstrated that stearic acid content reached its lowest point at 20–22 min of steaming, while n-6 and n-3 series polyunsaturated fatty acids (PUFAs) and the ratio of polyunsaturated fatty acids to saturated fatty acids (P/S) peaked at this time. Full article

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

16 pages, 251 KiB

Open AccessArticle

Evaluating the Effectiveness of Food Safety Policies in Portugal: A Stakeholder-Based Analysis of Challenges and Opportunities for Food Safety Governance

by Júlia Rodrigues, Cristina Saraiva, Juan García-Díez, José Castro and Alexandra Esteves

Foods 2025, 14(9), 1534; https://doi.org/10.3390/foods14091534 (registering DOI) - 27 Apr 2025

Abstract

Food safety is a fundamental component of public health, economic stability, and consumer confidence. In Portugal, the National Integrated Multiannual Control Plan (NIMCP) serves as a strategic framework for ensuring food safety and compliance with European Union food regulations. However, challenges persist in [...] Read more.

Food safety is a fundamental component of public health, economic stability, and consumer confidence. In Portugal, the National Integrated Multiannual Control Plan (NIMCP) serves as a strategic framework for ensuring food safety and compliance with European Union food regulations. However, challenges persist in policy implementation and enforcement, as well as in stakeholder engagement, which impact the effectiveness of food safety governance. This study employs a mixed-methods approach to assess stakeholder perceptions of the NIMCP, focusing on levels of compliance, barriers to its implementation, and potential improvement measures. A structured online survey was conducted with 217 stakeholders, including representatives of public institutions, private entities, associations, and consumer groups. The survey assessed the perceived importance of the NIMCP objectives and levels of compliance and identified barriers, such as a lack of communication between public entities, the dispersion of responsible agencies, and insufficient dissemination of information. The results indicate that stakeholders perceive a satisfactory level of compliance with the NIMCP objectives, especially in areas such as animal health and risk control. However, challenges persist in ensuring plant health and implementing official controls. Furthermore, stakeholders highlight systemic inefficiencies and resource constraints. The main barriers include fragmented governance structures, limited inter-agency collaboration, and insufficient professional training. Stakeholders proposed various improvement measures, emphasizing the need for better coordination, planning, and communication, including awareness campaigns for operators, the creation of an integrated IT network, and the development of training programs. The Analytical Hierarchy Process (AHP) revealed that risk control and consumer protection are top priorities for all stakeholder groups, while plant and animal health receive lower priority. The study concludes that while the NIMCP is generally perceived as effective, addressing systemic issues such as coordination, communication, and resource allocation is essential to improving food safety governance. Policymakers are encouraged to adopt a more structured and integrated approach to improve implementation of the NIMCP, ultimately strengthening public health protection and consumer confidence in the food supply chain. Full article

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

11 pages, 4674 KiB

Open AccessArticle

Engineering Baker’s Yeast for Efficient cAMP Synthesis via Regulation of PKA Activity

by Xiaomeng Fu and Kunqiang Hong

Foods 2025, 14(9), 1533; https://doi.org/10.3390/foods14091533 (registering DOI) - 27 Apr 2025

Abstract

cAMP (cyclic adenosine-3′,5′-monophosphate) has extensive physiological functions and nutritional value for living organisms, and it regulates cellular metabolism mainly by modulating PKA (protein kinase A) activity. The current yields of cAMP synthesized by microbial fermentation are still low, which is arousing interest in [...] Read more.

cAMP (cyclic adenosine-3′,5′-monophosphate) has extensive physiological functions and nutritional value for living organisms, and it regulates cellular metabolism mainly by modulating PKA (protein kinase A) activity. The current yields of cAMP synthesized by microbial fermentation are still low, which is arousing interest in developing high-yield cAMP strains. In this work, two baker’s yeasts with high cAMP content were constructed by knocking out BCY1, TPK3, and TPK2 genes, and truncating the promoter of the TPK1 gene. The content of cAMP in BN5-126 and BN5-310 (with the TPK1 gene promoter truncated by 126 and 310 bp in BN5) was improved by 30- and 9-fold, respectively, relative to the wild strain. The TPK1 gene mRNA levels of BN5-126 and BN5-310 were decreased by 18% and 40%, respectively, without significant changes in growth performance. The results of heat shock tolerance of engineered strains also reflected the enhanced PKA activity. This work demonstrates a novel strategy for regulating gene expression to boost cAMP biosynthesis in yeast, providing a promising platform for producing nutritionally enriched and functional fermented products. Full article

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

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18 pages, 13036 KiB

Open AccessArticle

Genomic Analysis of Two Histamine-Producing Strains Isolated from Yellowfin Tuna

by Yazhe Wang, Di Wang, Shengjun Chen, Gang Yu, Zhenhua Ma, Ya Wei, Chunsheng Li, Yueqi Wang, Chaoming Shen and Yongqiang Zhao

Foods 2025, 14(9), 1532; https://doi.org/10.3390/foods14091532 (registering DOI) - 27 Apr 2025

Abstract

Psychrotrophic Morganella spp. is a typical histamine producer commonly found in seafood, exhibiting a high histamine-producing capacity. In this study, two strains of Morganella (GWT 902 and GWT 904) isolated from yellowfin tuna were subjected to phenotypic and genotypic characterization. Phenotypic analysis reveals [...] Read more.

Psychrotrophic Morganella spp. is a typical histamine producer commonly found in seafood, exhibiting a high histamine-producing capacity. In this study, two strains of Morganella (GWT 902 and GWT 904) isolated from yellowfin tuna were subjected to phenotypic and genotypic characterization. Phenotypic analysis reveals differences in growth temperature, NaCl tolerance, and D-galactose fermentation capacity between the two strains. Notably, the histamine production capacity of GWT 902 is significantly higher than that of GWT 904 at 4 °C. The complete genome sequences of strains GWT 902 and GWT 904 were sequenced, identifying GWT 902 as Morganella psychrotolerans and GWT 904 as Morganella morganii subsp. sibonii. Genomic analysis confirms the presence of histidine decarboxylase gene clusters (hdcT1, hdc, hdcT2, hisRS) in both strains, and sequence alignment shows that the amino acid sequence similarity of histidine decarboxylase encoded by the hdc gene was 95.24%. Gene function analysis further identified genes associated with putrescine biosynthesis, sulfur metabolism, lipase and protease secretion, and detected key genes in quorum sensing (QS), stress adaptation, and antibiotic resistance. This study provides valuable insights into the taxonomic analysis of psychrotrophic Morganella spp. and contributes to the development of efficient strategies for preventing histamine formation in seafood. Full article

(This article belongs to the Special Issue New Strategies to Improve the Quality and Safety of Seafoods and the Efficient Utilization of Their By-Products)

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27 pages, 2745 KiB

Open AccessReview

The Role of Probiotics in Modulating the Gut Microbiome in Alzheimer’s Disease: A Review

by Yushi Dong, Xilin Wu, Yumeng Zhang, Adi Hu, Qian Zhou, Xiqing Yue, Zhenmin Liu and Mohan Li

Foods 2025, 14(9), 1531; https://doi.org/10.3390/foods14091531 (registering DOI) - 27 Apr 2025

Abstract

Alzheimer’s disease (AD) has emerged as a global public health priority characterized by escalating prevalence and the limited efficacy of current therapeutic approaches. Although the pathological complexity of AD is well-recognized, its underlying etiology remains incompletely elucidated. Current research highlights a bidirectional gut–brain [...] Read more.

Alzheimer’s disease (AD) has emerged as a global public health priority characterized by escalating prevalence and the limited efficacy of current therapeutic approaches. Although the pathological complexity of AD is well-recognized, its underlying etiology remains incompletely elucidated. Current research highlights a bidirectional gut–brain axis (GBA) interaction, wherein gut microbiome perturbations may impair intestinal barrier stability, influence immune responses, and blood–brain barrier permeability through microbial metabolite-mediated pathways, thereby contributing to AD pathophysiology. Notably, probiotics demonstrate therapeutic potential by restoring gut microbiome homeostasis, reinforcing intestinal barrier integrity, and mitigating neuroinflammatory responses via GBA. This review focuses on investigating the gut microbiome alterations in AD pathogenesis, the interaction of probiotics with GBA, and its significance in AD pathogenesis. By synthesizing current clinical evidence, this review aims to establish a scientific foundation for probiotic-based interventions as a novel therapeutic strategy in AD management. Full article

(This article belongs to the Special Issue Innovations and Insights in Probiotics: Their Applications, Mechanisms and Safety)

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16 pages, 1976 KiB

Open AccessArticle

Evaluation of Polycyclic Aromatic Hydrocarbons Content and Risk Assessment of Tea Products in South Korea

by Kyung-Jik Lim, Yoon-Hee Lee and Han-Seung Shin

Foods 2025, 14(9), 1530; https://doi.org/10.3390/foods14091530 (registering DOI) - 27 Apr 2025

Abstract

This study investigated the levels of four polycyclic aromatic hydrocarbons (BaA, CHR, BbF, and BaP) in 11 types of 100 commercially available tea products using gas chromatography–mass spectrometry (GC-MS), and also evaluated potential dietary risks, toxic equivalency (TEQ), and margin of exposure (MOE). [...] Read more.

This study investigated the levels of four polycyclic aromatic hydrocarbons (BaA, CHR, BbF, and BaP) in 11 types of 100 commercially available tea products using gas chromatography–mass spectrometry (GC-MS), and also evaluated potential dietary risks, toxic equivalency (TEQ), and margin of exposure (MOE). Method validation demonstrated strong linearity of the calibration curves for all four PAHs (R² > 0.99) over a concentration range of 1–20 μg/kg. The LOD for the four PAHs ranged from 0.0610 to 0.1534 μg/kg in the solid matrix and from 0.0035 to 0.0064 μg/kg in the liquid matrix, with corresponding LOQ ranging from 0.1849 to 0.4648 μg/kg in the solid matrix and from 0.0107 to 0.0194 μg/kg in the liquid matrix. All recovery rates were within the acceptable range, demonstrating satisfactory performance, and both intraday and interday accuracy and precision were within acceptable limits, meeting international validation criteria. Among the samples, yerba mate tea (33.58 μg/kg), herbal tea (24.05 μg/kg), and oolong tea (23.21 μg/kg) showed the highest Σ4PAH concentrations. Based on these results, TEQ_BaP and MOE values were calculated for the positive samples. All three teas with detectable PAHs exhibited MOE values above 10,000, indicating a low level of potential carcinogenic risk. However, the presence of PAHs in certain tea types highlights the importance of ongoing monitoring, regulatory oversight, and risk communication to ensure consumer safety. Full article

(This article belongs to the Special Issue Food Contaminants: Detection, Toxicity and Safety Risk Assessment)

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26 pages, 4640 KiB

Open AccessArticle

Simulated Gastrointestinal Digestion and In Vitro Fecal Fermentation of Purified Pyracantha fortuneana (Maxim.) Li Fruit Pectin

by Qingrui Xu, Yiyi Lv, Xiaohui Yuan, Guichun Huang, Zhongxia Guo, Jiana Tan, Shuyi Qiu, Xiaodan Wang and Chaoyang Wei

Foods 2025, 14(9), 1529; https://doi.org/10.3390/foods14091529 (registering DOI) - 27 Apr 2025

Abstract

Pyracantha fortuneana, an underutilized wild plant, has been found to have a high nutritional value. This study used simulated digestion and fecal fermentation models to investigate the digestive properties of the purified acidic pectin polysaccharide of Pyracantha fortuneana and its impact on [...] Read more.

Pyracantha fortuneana, an underutilized wild plant, has been found to have a high nutritional value. This study used simulated digestion and fecal fermentation models to investigate the digestive properties of the purified acidic pectin polysaccharide of Pyracantha fortuneana and its impact on the gut microbiota and metabolites. Pyracantha fortuneana polysaccharide (PFP) is mainly composed of rhamnose (Rha), galacturonic acid (GalA), glucose (Glc), galactose (Gal), and arabinose (Ara), with a molecular weight (Mw) of 851.25 kDa. Following simulated digestion, the Mw of PFP remained consistent. The reduced sugar content showed minimal change, suggesting that PFP exhibits resistance to gastrointestinal digestion and can effectively reach the colon. Following fecal fermentation, the molecular weight, monosaccharide, and carbohydrate contents of PFP decreased, while the short-chain fatty acid content increased. This suggests that PFP is susceptible to degradation by microorganisms and can be metabolized into acetic acid and n-butyric acid, contributing to the regulation of intestinal health. Meanwhile, PFP promotes the reproduction of beneficial bacteria such as Bacteroides, Dialister, and Dysgonomonas, inhibits the growth of harmful bacteria like Proteus, and generates metabolites such as thiamine, leonuriside A, oxoadipic acid, S-hydroxymethylglutathione, and isonicotinic acid, which exert beneficial effects on human health. These results indicate that PFP has great potential in regulating the gut microbiota and generating beneficial metabolites to promote intestinal functional health and can be used as a prebiotic to prevent diseases by improving intestinal health. Full article

(This article belongs to the Topic Dietary Carbohydrate Chemistry, Nutrition, and Utilization)

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21 pages, 2878 KiB

Open AccessArticle

Upcycling Scented Pandan Leaf Waste into High-Value Cellulose Nanocrystals via Ultrasound-Assisted Extraction for Edible Film Reinforcement

by Benjamard Rattanamato, Nattapong Kanha, Prem Thongchai, Kanyasiri Rakariyatham, Wannaporn Klangpetch, Sukhuntha Osiriphun and Thunnop Laokuldilok

Foods 2025, 14(9), 1528; https://doi.org/10.3390/foods14091528 (registering DOI) - 27 Apr 2025

Abstract

This study aims to optimize the parameters for the ultrasound-assisted extraction of cellulose nanocrystals (CNCs) from scented pandan leaf waste and to enhance the properties of edible films reinforced with CNC. The CNC extraction conditions were optimized using response surface methodology (central composite [...] Read more.

This study aims to optimize the parameters for the ultrasound-assisted extraction of cellulose nanocrystals (CNCs) from scented pandan leaf waste and to enhance the properties of edible films reinforced with CNC. The CNC extraction conditions were optimized using response surface methodology (central composite design) by varying two independent variables, including amplitude (25.86% to 54.14%) and ultrasonication time (11.89 min to 33.11 min). The optimal extraction conditions were 50% amplitude and 30 min ultrasonication, providing CNCs with the highest extraction yield (29.85%), the smallest crystallite size (5.85 nm), and the highest crystallinity index (59.32%). The extracted CNCs showed favorable physicochemical properties, including a zeta potential of −33.95 mV, an average particle diameter of 91.81 nm, and a polydispersity index of 0.26. Moreover, sweet potato starch (SPS)-based films incorporating various CNC concentrations (0, 2, 4, 6, and 8%) were fabricated. Increasing CNC concentrations improved key film properties, including thickness, moisture content, water vapor permeability, tensile strength, light transmittance, and color. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) analyses confirmed hydrogen bonding, crystallinity, and uniform CNC distribution within the film as CNC content increased. These findings highlight ultrasound-assisted extraction as an efficient method for producing high-quality CNCs from pandan leaf waste, offering sustainable nanofillers to enhance biodegradable edible films. Full article

(This article belongs to the Special Issue Green/Waste Biomass Utilization in Food Industry: Biorefinery Process and High Value-Added Products)

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26 pages, 2422 KiB

Open AccessArticle

The Use of Local Ingredients in Shaping Tourist Experience: The Case of Allium ursinum and Revisit Intention in Rural Destinations of Serbia

by Tamara Gajić, Sonja P. Veljović, Marko D. Petrović, Ivana Blešić, Milan M. Radovanović, Slavica Malinović Milićević, Ana Milanović Pešić, Yerlan Issakov and Dariga M. Khamitova

Foods 2025, 14(9), 1527; https://doi.org/10.3390/foods14091527 (registering DOI) - 27 Apr 2025

Abstract

This study explores the role of Allium ursinum L. in shaping authentic gastronomic experiences and its influence on tourists’ perceptions and revisit intentions in rural destinations. Allium ursinum was selected due to its cultural symbolism, seasonal availability, and traditional culinary use, particularly in [...] Read more.

This study explores the role of Allium ursinum L. in shaping authentic gastronomic experiences and its influence on tourists’ perceptions and revisit intentions in rural destinations. Allium ursinum was selected due to its cultural symbolism, seasonal availability, and traditional culinary use, particularly in Serbia. The study applies the SOR (Stimulus–Organism–Response) model to investigate how cognitive and affective responses elicited by interactions with this plant shape tourist behavior. A structured questionnaire was administered to 336 tourists who had consumed food containing Allium ursinum in ten rural destinations across the Republic of Serbia. The findings emphasize the importance of cognitive responses, such as authenticity perception, knowledge acquisition, and cultural understanding, which in turn influence affective responses, including enjoyment, emotional involvement, and flow state. While positive emotions enhance attachment to local food and revisit intention, the subjective nature of these assessments calls for caution when generalizing. The study contributes to the literature by identifying sensory and emotional mechanisms that link local food ingredients with tourist loyalty. This is the first study to empirically test the SOR model using a local plant ingredient in a rural tourism context. Full article

(This article belongs to the Special Issue How Does Consumers’ Perception Influence Their Food Choices?)

26 pages, 267 KiB

Open AccessArticle

Will Australians Eat Alternative Proteins?

by Diana Bogueva and Dora Marinova

Foods 2025, 14(9), 1526; https://doi.org/10.3390/foods14091526 (registering DOI) - 26 Apr 2025

Abstract

Australia, which has one of the world’s highest per capita meat consumption rates, is hesitant toward adopting alternative proteins. This study examines consumer perceptions of protein alternatives and their perceived safety, nutritional value, health risks, cost and willingness to incorporate them into their [...] Read more.

Australia, which has one of the world’s highest per capita meat consumption rates, is hesitant toward adopting alternative proteins. This study examines consumer perceptions of protein alternatives and their perceived safety, nutritional value, health risks, cost and willingness to incorporate them into their diets. Using a mixed-methods approach, a survey of 520 Australians aged 18 to 64 revealed that while alternative proteins are viewed as occasional dietary options, younger consumers—despite their tendency to favour traditional food choices—show interest in plant-based milk and algae-based products. However, across all generations, interest in regular consumption of plant-based meats, insects and cultured meat remains low. These findings highlight evolving attitudes, challenges to market growth, and the importance of fostering greater consumer trust to encourage wider adoption of alternative proteins. Addressing generational differences in adoption and resistance will be essential for expanding market penetration. Full article

(This article belongs to the Special Issue Food Proteins in Functional Food Development, Nutritional Health Promotion, and Modern Food Industry)

14 pages, 2460 KiB

Open AccessArticle

Sustainable Absorbent Pads from Polybutylene Adipate Terephthalate/Thermoplastic Starch Films Combined with Hairy Basil (Ocimum basilicum) Powder to Enhance Meat Shelf Life

by Fuengnapha Khunta, Korakot Charoensri, Rineta Pertiwi Nurhadi, Nattinee Bumbudsanpharoke, Pontree Itkor, Youn-Suk Lee and Athip Boonsiriwit

Foods 2025, 14(9), 1525; https://doi.org/10.3390/foods14091525 (registering DOI) - 26 Apr 2025

Abstract

This research developed a biodegradable absorbent pad using polybutylene adipate terephthalate (PBAT) and thermoplastic starch (TPS) films, combined with hairy basil (Ocimum basilicum) seed powder (HBP) to extend the shelf life of fresh pork during cold storage. To form the biocomposite [...] Read more.

This research developed a biodegradable absorbent pad using polybutylene adipate terephthalate (PBAT) and thermoplastic starch (TPS) films, combined with hairy basil (Ocimum basilicum) seed powder (HBP) to extend the shelf life of fresh pork during cold storage. To form the biocomposite film, PBAT was blended with TPS in ratios of 100:0, 90:10, 70:30, and 50:50. The PBAT:TPS ratio of 70:30 (PB7T3) was the most suitable in terms of mechanical properties and water permeation. Therefore, PB7T3 was selected to fabricate the absorbent pad for extending the shelf life of fresh pork during cold storage. For the storage test, 100 g of pork pieces was placed in PET trays (12 cm × 12 cm), each containing a different absorbent: the control (no pad), a commercial absorbent pad, and the PB7T3 absorbent pad. The pork samples were stored at 4 °C for 8 days and analyzed for color change, total plate count (TPC), total volatile basic nitrogen (TVB-N), pH, and drip loss on days 0, 2, 4, 6, and 8. The results indicated that the PB7T3 absorbent pad effectively extended the shelf life of fresh pork compared to the control, with no significant difference compared to the commercial absorbent pad made from plastic. This research opens new avenues for developing sustainable absorbent pads, contributing to reduced reliance on conventional non-biodegradable plastics. Full article

(This article belongs to the Special Issue Biobased and Biodegradable Packaging Materials: Preparation, Characterization and Application in the Food Industry)

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18 pages, 670 KiB

Open AccessReview

Unlocking the Functional and Nutritional Potential of Microalgae Proteins in Food Systems: A Narrative Review

by José A. M. Prates

Foods 2025, 14(9), 1524; https://doi.org/10.3390/foods14091524 (registering DOI) - 26 Apr 2025

Abstract

As the global demand for sustainable, nutrient-rich protein sources intensifies, microalgae have emerged as a promising alternative due to their unique biochemical, environmental, and functional properties. This narrative review synthesises the nutritional value, protein composition, functional behaviour, processing technologies, and food applications of [...] Read more.

As the global demand for sustainable, nutrient-rich protein sources intensifies, microalgae have emerged as a promising alternative due to their unique biochemical, environmental, and functional properties. This narrative review synthesises the nutritional value, protein composition, functional behaviour, processing technologies, and food applications of microalgae proteins. A literature search was conducted using PubMed, Scopus, and Web of Science, with keywords including “microalgae proteins”, “nutritional value”, “functional properties”, and “alternative protein sources”. Priority was given to peer-reviewed articles from the past decade that addressed nutritional quality, extraction methods, and food applications. Key species, Spirulina, Chlorella, Nannochloropsis, and Haematococcus, are highlighted for their high protein content (up to 70% dry weight), complete amino acid profiles, and rich bioactive compound content. Microalgae proteins show excellent solubility, emulsification, gelation, and foaming abilities, enabling use in dairy alternatives, baked goods, snacks, and 3D-printed foods. Advances in extraction, purification, and protein modification have improved their functionality, while cultivation on non-arable land and integration into circular biorefineries enhance sustainability. Remaining challenges include scalability, sensory optimisation, and regulatory clarity. Future studies should focus on improving sensory acceptance, optimising cost-effective processing, and expanding consumer awareness. Overall, microalgae proteins offer a robust and eco-efficient solution to meet global nutrition and sustainability goals. Full article

(This article belongs to the Special Issue Proteins from Plants or Animals: Enriching the Characteristics of Food)

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25 pages, 5069 KiB

Open AccessArticle

Bioactive Potential of Sweet Cherry (Prunus avium L.) Waste: Antioxidant and Anti-Inflammatory Properties for Sustainable Applications

by Luisa Frusciante, Collins Nyaberi Nyong’a, Alfonso Trezza, Behnaz Shabab, Tommaso Olmastroni, Roberta Barletta, Pierfrancesco Mastroeni, Anna Visibelli, Maurizio Orlandini, Luisa Raucci, Michela Geminiani and Annalisa Santucci

Foods 2025, 14(9), 1523; https://doi.org/10.3390/foods14091523 (registering DOI) - 26 Apr 2025

Abstract

This study presents an innovative approach to the sustainable valorization of industrial sweet cherry (Prunus avium L.) waste from the Vignola Region, Italy, transforming what is typically discarded into a high-value bioactive resource. Unlike conventional extractions, our hydroethanolic extract (VCE) was obtained [...] Read more.

This study presents an innovative approach to the sustainable valorization of industrial sweet cherry (Prunus avium L.) waste from the Vignola Region, Italy, transforming what is typically discarded into a high-value bioactive resource. Unlike conventional extractions, our hydroethanolic extract (VCE) was obtained from the entire cherry waste, including the pericarp, pulp, and stone, as generated by industrial processing. This full-fruit extraction strategy represents a novel and efficient use of agricultural by-products, aligning with circular bioeconomy principles. Sweet cherries are known for their phenolic richness, and spectrophotometric assays (TPC, TFC, reducing power, DPPH, and ABTS) confirmed the extract’s antioxidant capacity. In vitro studies using RAW 264.7 macrophages revealed no cytotoxic effects (MTT assay), along with significant anti-inflammatory activity, evidenced by reduced ROS and NO production and downregulation of iNOS and COX-2. Western blotting showed inhibition of NF-κB nuclear translocation and MAPK pathway signaling. Additionally, agarose gel electrophoresis showed protection against oxidative DNA damage. UPLC-MS/MS analysis identified sakuranetin, aequinetin, and dihydrowogonin as the most representative compounds in VCE. Molecular docking simulations revealed strong and specific binding affinities of these compounds to NF-κB p65 and key MAPK targets. These findings highlight whole sweet cherry waste—including the pit—as a potent and sustainable source of bioactive compounds with promising nutraceutical and pharmaceutical applications. Full article

(This article belongs to the Section Food Nutrition)

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26 pages, 361 KiB

Open AccessReview

Marine Microalgae–Microorganism Co-Cultures: An Insight into Nannochloropsis sp. Use and Biotechnological Applications

by Marta Vala Esteves, Diana M. C. Marques, Joana D. de Almeida, Nuno Torres Faria and Frederico Castelo Ferreira

Foods 2025, 14(9), 1522; https://doi.org/10.3390/foods14091522 (registering DOI) - 26 Apr 2025

Abstract

The increasing demand for sustainable, economical, and environmentally friendly solutions has positioned microalgae as promising candidates in biotechnology, particularly in food, feed, nutraceutical, pharmaceutical, biofuel, and bioremediation applications. This review explores the role of the Nannochloropsis genus and other marine oleaginous microalgae in [...] Read more.

The increasing demand for sustainable, economical, and environmentally friendly solutions has positioned microalgae as promising candidates in biotechnology, particularly in food, feed, nutraceutical, pharmaceutical, biofuel, and bioremediation applications. This review explores the role of the Nannochloropsis genus and other marine oleaginous microalgae in co-cultivation systems, highlighting their mechanisms of interaction with various microorganisms and their potential for various biotechnological purposes. Case studies of Nannochloropsis sp. co-cultures with other microalgae, bacteria, and fungi are presented. The different types of associations are described as alternative strategies to enhance biomass productivity, lipid accumulation, and nutrient recycling. A key focus of this review is the potential of Nannochloropsis microalgae co-cultivation in food, as it is part of the list of microalgae to be approved for consumption in the European Union, discussing their rich nutritional value, safety, and regulatory status. Additionally, the role of microalgae in the alternative protein sector is explored, with particular emphasis on their integration in cultivated meat products as nutrient suppliers and metabolic partners for animal cells. Despite their potential, several challenges, such as scale-up, contamination risk, and strain selection, remain key obstacles to the widespread adoption of microalgal biotechnology. Future research should focus on optimizing microalgae-based co-cultures for food applications, addressing safety concerns, and further investigating their integration into functional foods and cellular agriculture products. Full article

(This article belongs to the Special Issue Microalgae in Food Systems: From Cultivation to Application)

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16 pages, 274 KiB

Open AccessArticle

Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (Enterolobium cyclocarpum): A Functional Food Approach

by Víctor Manuel Moo-Huchin, Jorge Carlos Canto-Pinto, Cindialy Yuliet Ku-Canul, Raciel Javier Estrada-León, Alejandro Ortiz-Fernández, Carlos Rolando Ríos-Soberanis, Enrique Sauri-Duch, Félix José Aguilar-Vázquez and Emilio Pérez-Pacheco

Foods 2025, 14(9), 1521; https://doi.org/10.3390/foods14091521 (registering DOI) - 26 Apr 2025

Abstract

The objective of this research was to evaluate the physicochemical quality, bioactive compound content, and antioxidant capacity of pasta made with durum wheat semolina and partial substitutions of parota flour (Enterolobium cyclocarpum). Fettuccine pasta formulations were prepared with different percentages of [...] Read more.

The objective of this research was to evaluate the physicochemical quality, bioactive compound content, and antioxidant capacity of pasta made with durum wheat semolina and partial substitutions of parota flour (Enterolobium cyclocarpum). Fettuccine pasta formulations were prepared with different percentages of parota flour (0%, 10%, 30%, and 50%). The methodologies included proximate chemical composition analysis, dietary fiber determination, total phenolic content, antioxidant capacity (ABTS assay), and reducing power, as well as cooking quality tests and color analysis. The results showed that the incorporation of parota flour significantly increased protein content (up to 22.06 g/100 g), total dietary fiber (up to 22.1 g/100 g), and total phenolic compounds (up to 23.35 mg/100 g). Additionally, higher antioxidant capacity and reducing power were observed in the pastas with higher parota flour content. In terms of cooking quality, the parota flour-enriched pastas exhibited reduced cooking time and higher cooking loss, but lower water absorption and weight of cooked pasta. The values for cooking loss and water absorption in cooked pasta suggest the need to optimize formulations in order to improve pasta quality. Color analysis revealed more reddish and yellowish tones with greater saturation. Parota flour enhances the nutritional and functional profile of the pasta, providing a healthier and more visually appealing product. These pastas enriched with parota flour show promise as functional foods by contributing to a balanced diet and encouraging the use of regional, sustainable ingredients. Full article

(This article belongs to the Section Grain)

14 pages, 311 KiB

Open AccessArticle

Assessment of Microbial and Heavy Metal Contamination of Natural Sheep Casings from Different Geographic Regions

by Beata Wysok, Adam Dymkowski, Marta Sołtysiuk and Aleksandra Kobuszewska

Foods 2025, 14(9), 1520; https://doi.org/10.3390/foods14091520 (registering DOI) - 26 Apr 2025

Abstract

Natural casings are integral components in the production of various meat products, including sausages, and their quality and safety have to be controlled to eliminate any risks to consumers’ health. A total of 35 samples of salted natural sheep casings from Turkey, Iran, [...] Read more.

Natural casings are integral components in the production of various meat products, including sausages, and their quality and safety have to be controlled to eliminate any risks to consumers’ health. A total of 35 samples of salted natural sheep casings from Turkey, Iran, China, Mongolia, Pakistan, New Zealand, the United Kingdom, and Belgium were tested for microbial contamination and the concentrations of potentially toxic heavy metals. The mean log values of microbial counts were determined at 3.45 ± 0.44 log CFU/g for aerobic mesophilic bacteria, 0.5 ± 0.43 log CFU/g for anaerobic sulfide-reducing bacteria, and 1.24 ± 0.63 log CFU/g for coagulase-positive staphylococci. Typical or suspected colonies of Salmonella spp., E. coli, and Listeria spp. were not identified on selective and differential agar. The examined casings were contaminated mainly with lead (0.077 ± 0.045 mg/kg), followed by arsenic (0.036 ± 0.029 mg/kg) and cadmium (0.009 ± 0.008 mg/kg). The concentrations of mercury in all samples were below the limit of quantification. The study demonstrated that the quality and safety of natural casings were not affected by their region of origin and that microbial contamination was not correlated with heavy metal concentrations. Full article

(This article belongs to the Special Issue Hazardous Substances in Food Products: Detection, Degradation and Exposure Assessment)

20 pages, 3835 KiB

Open AccessArticle

Control of Persistent Listeria monocytogenes in the Meat Industry: From Detection to Prevention

by Belén Romero de Castilla López, Diego Gómez Lozano, Antonio Herrera Marteache, Pilar Conchello Moreno and Carmen Rota García

Foods 2025, 14(9), 1519; https://doi.org/10.3390/foods14091519 (registering DOI) - 26 Apr 2025

Abstract

Listeria monocytogenes poses a significant food safety risk, particularly in ready-to-eat (RTE) products, due to its persistence in food processing environments. This study aimed to assess the significance of L. monocytogenes contamination routes, persistence, and monitoring and control in two Spanish food industries: [...] Read more.

Listeria monocytogenes poses a significant food safety risk, particularly in ready-to-eat (RTE) products, due to its persistence in food processing environments. This study aimed to assess the significance of L. monocytogenes contamination routes, persistence, and monitoring and control in two Spanish food industries: a fresh pork-cutting industry (Industry A) and an RTE food production industry (Industry B). A total of 698 samples from raw materials, final products, food contact surfaces (FCSs), and non-food contact surfaces (NFCSs) were analyzed using impedanciometry, isolation and identification on chromogenic agars, and molecular typing using serotyping and pulsed-field gel electrophoresis. In Industry A, L. monocytogenes contamination increased from 16.7% in raw materials to 53.3% in final products, with four persistent strains detected mainly on FCSs, pointing to their role in pathogen dissemination. In Industry B, the presence of L. monocytogenes decreased from 21.2% in raw materials to undetectable levels in the final products. Only one persistent strain was identified, mainly on NFCSs. Serotype 1/2a predominated in both environments. These findings emphasize the importance of robust monitoring, including contamination characterization, for L. monocytogenes prevention and control. Strengthening control measures in fresh meat processing and enhancing facility and equipment designs could improve overall hygiene and reduce the persistence of L. monocytogenes. Full article

(This article belongs to the Section Food Microbiology)

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20 pages, 1163 KiB

Open AccessArticle

Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies

by Réka Juhász, Lívia Hajas, Éva Csajbókné Csobod, Zoltán Pálinkás, Margita Szilágyi-Utczás and Csilla Benedek

Foods 2025, 14(9), 1518; https://doi.org/10.3390/foods14091518 (registering DOI) - 26 Apr 2025

Abstract

This study explores the potential of some commercially available plant proteins to increase the protein content of gluten free cookies produced from green lentil flour. Isolates from hemp seed, brown rice, yellow pea, and pumpkin seed were investigated. Cookies were additionally enriched with [...] Read more.

This study explores the potential of some commercially available plant proteins to increase the protein content of gluten free cookies produced from green lentil flour. Isolates from hemp seed, brown rice, yellow pea, and pumpkin seed were investigated. Cookies were additionally enriched with inulin and matcha tea. Products were characterized in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant activity, and color). Additionally, technological properties including geometry, baking loss, and texture profile were determined, and a sensory profile test was conducted. The replacement of a quarter of lentil flour with plant proteins increased the protein content (control: 12.4% vs. 15.1–20.4%), but suppressed the polyphenol content, resulting in reduced antioxidant capacity (3.13 vs. 2.14–2.69 mmol TE/100 g). The geometry, texture properties, and color of the cookies were affected by all the proteins investigated. The biggest difference was shown in the case of using yellow pea (YP) protein, which showed the highest browning index (YP: 66.36 vs. 42.63–63.45) and spread ratio (8.38 vs. 5.63–6.39) among the samples tested. The sensory attributes of the cookies, such as tea notes, surface homogeneity, crunchiness, and crumbliness, proved to be negatively affected by the plant proteins, which may be a limitation for consumer acceptance. Full article

(This article belongs to the Special Issue Recent Advances for Improving the Quality and Range of Gluten-Free Bakery Products and Pasta)

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24 pages, 3669 KiB

Open AccessArticle

Microbiome Diversity in Seafood Factories via Next-Generation Sequencing for Food Safety Management System (FSMS) Certifications in Malaysia

by Shuping Kuan, Nyuk Ling Chin, Tuan Poy Tee and Noor Zafira Noor Hasnan

Foods 2025, 14(9), 1517; https://doi.org/10.3390/foods14091517 (registering DOI) - 26 Apr 2025

Abstract

Next-Generation Sequencing (NGS) technology was applied to evaluate Food Safety Management System (FSMS) performance in seafood-processing factories by exploring microbiome diversity alongside traditional methods for detecting foodborne pathogens. A total of 210 environmental swabs collected from processing zones in six factories underwent 16S [...] Read more.

Next-Generation Sequencing (NGS) technology was applied to evaluate Food Safety Management System (FSMS) performance in seafood-processing factories by exploring microbiome diversity alongside traditional methods for detecting foodborne pathogens. A total of 210 environmental swabs collected from processing zones in six factories underwent 16S rRNA amplicon sequencing. FSMS-certified factories exhibited significantly higher species richness, with alpha diversity p-values of 0.0036 for observed ASVs, 0.0026 for Faith’s PD and 0.032 for Shannon. Beta diversity analysis also revealed significant differences, with p-values of 0.001 for Bray–Curtis, unweighted UniFrac and Jaccard. Pathogens like Listeria monocytogenes, Salmonella spp. and Bacillus cereus were present in “uncertified” factories but absent in the “certified” factories. The “certified” factories had a significantly higher proportion of lactic acid bacteria (LAB) genera (70.22%) compared to “uncertified” factories (29.78%). The LAB genera included Streptococcus, Lactococcus, Lactobacillus and others. NGS has demonstrated superior capability by providing comprehensive microbiome detection, including the unculturable microorganisms and insights into microbial diversity, so it lacks the limitations that come with traditional culturing. These findings highlight the potential for leveraging beneficial microbes in bioremediation and pathogen control to enhance FSMS effectiveness in seafood-processing environments. Full article

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

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19 pages, 3496 KiB

Open AccessArticle

Microwave-Assisted Valorization of Tomato Pomace for Pectin Recovery: Improving Yields and Environmental Footprint

by Nikolina Golub, Emerik Galić, Kristina Radić, Nada Smigic, Ilija Djekić, Sandra Pedisić and Dubravka Vitali Čepo

Foods 2025, 14(9), 1516; https://doi.org/10.3390/foods14091516 (registering DOI) - 26 Apr 2025

Abstract

Rising industrial demands emphasize the need for exploring other non-traditional sources for obtaining pectin. As efforts to enhance circular economy practices and reduce reliance on primary resources intensify; the focus has shifted towards utilizing various types of agricultural and food industry waste; including [...] Read more.

Rising industrial demands emphasize the need for exploring other non-traditional sources for obtaining pectin. As efforts to enhance circular economy practices and reduce reliance on primary resources intensify; the focus has shifted towards utilizing various types of agricultural and food industry waste; including tomato pomace waste (TPW). In this work; the microwave-assisted extraction (MAE) and TPW pretreatment methods were optimized to improve pectin yields and decrease the environmental impact of the extraction process; compared to conventional solvent extraction (CSE). The response surface methodology was used to model the optimization process. The physico-chemical properties of pectin were determined using titrimetric methods and FTIR spectroscopy. A life cycle assessment (LCA) was applied to assess the environmental impact of MAE and CSE. Optimal microwave conditions (11.66 min/600 W/pH 1) yielded two times more pectin than CSE (2 h/85 °C/pH 1.5). Pre-processing treatments (mechanical ball milling and defatting) showed marginal effects on pectin yields and properties; and; therefore; can be omitted in order to reduce the energy consumption of the process. The LCA showed that single conventional extraction treatment had two times higher values of the ecological footprint compared to MAE; for all indicators. The results suggest that MAE can be used as an efficient green method for pectin extraction from TPW Full article

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

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17 pages, 1201 KiB

Open AccessArticle

Quality Attributes, Structural Characteristics, and Functional Properties of Brewer’s Spent Grain Protein Concentrates as Affected by Alkaline and Pulsed Electric Field-Assisted Extraction

by Parichat Paksin, Pipat Tangjaidee, Wannaporn Klangpetch, Kridsada Unban, Tabkrich Khumsap, Warinporn Klunklin, Artit Yawootti, Kittisak Jantanasakulwong, Pornchai Rachtanapun and Suphat Phongthai

Foods 2025, 14(9), 1515; https://doi.org/10.3390/foods14091515 (registering DOI) - 26 Apr 2025

Abstract

The rising protein demand has driven intensified research into alternative protein sources and extraction technologies. Brewer’s spent grain (BSG), which is rich in protein, remains mostly underutilized. This study aimed to optimize BSG protein extraction conditions using pulsed electric field (PEF) by assessing [...] Read more.

The rising protein demand has driven intensified research into alternative protein sources and extraction technologies. Brewer’s spent grain (BSG), which is rich in protein, remains mostly underutilized. This study aimed to optimize BSG protein extraction conditions using pulsed electric field (PEF) by assessing the influence of pulse numbers (5000–9000), electric field strength (8–10 kV/cm), and frequency (8–10 Hz) on protein recovery and purity. The optimized conditions (5386 pulses, 10 kV/cm field strength, and 10 Hz frequency) provided a higher extraction yield with a significant improvement of approximately 90% (p < 0.05). Essential amino acids in proteins extracted via PEF were significantly increased (60,864.84 mg/100 g), particularly phenylalanine, threonine, and valine; furthermore, amino acid score (AAS) and protein digestibility-corrected amino acid score (PDCAAS) were found to be superior to those of protein obtained through alkaline extraction. The PEF treatment resulted in the modification of the secondary structures of proteins from α-helices and β-turns to β-sheets, as well as the enhancement of the hydrophobic−hydrophilic amino acid balance. The functional properties of the proteins, particularly their foaming properties and solubility, were significantly affected by PEF (p < 0.05). In conclusion, PEF-assisted extraction produces high-quality BSG protein concentrates efficiently while rendering the process environmentally sustainable. Full article

(This article belongs to the Special Issue Food Proteins: Nutritional Properties, Allergenicity, and Functional Properties)

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19 pages, 11370 KiB

Open AccessArticle

Goat Milk-Derived Extracellular Vesicles Alleviate Colitis Potentially Through Improved Gut Microbiota in Mice

by Xinru Wang, Yi Liu, Hong Chang, Hein-Min Tun, Xiaodong Xia, Ye Peng and Ningbo Qin

Foods 2025, 14(9), 1514; https://doi.org/10.3390/foods14091514 (registering DOI) - 26 Apr 2025

Abstract

Ulcerative colitis (UC) is characterized clinically by intestinal inflammation and gut microbiota dysbiosis. The consumption of biologics, although effective in inflammation control, may lead to adverse effects and is inconvenient for at-home administration. Goat milk-derived extracellular vesicles (GMEVs) have been proposed as a [...] Read more.

Ulcerative colitis (UC) is characterized clinically by intestinal inflammation and gut microbiota dysbiosis. The consumption of biologics, although effective in inflammation control, may lead to adverse effects and is inconvenient for at-home administration. Goat milk-derived extracellular vesicles (GMEVs) have been proposed as a supplement to prevent intestinal inflammation. However, their therapeutic potential for colitis remains elusive. This study aimed to explore the preventive effect of GMEVs on colitis and its underlying mechanisms through the microbiota-immune axis using a dextran sodium sulfate (DSS)-induced colitis mouse model. We found that a pre-treatment of 20 mg/kg/d GMEVs effectively prevented body weight loss, colon shortening, the depletion of colonic goblet cells, and the disappearance of crypts, while enhancing the intestinal mucosal barrier. Consistent with these phenotypes, GMEV pre-treatment increased levels of IL-22 and IL-10 and decreased levels of IL-1β, TNF-α, IL-6, and iNOS. However, GMEVs themselves had no effect on normal mice. Paralleling the alleviation of intestinal inflammation, GMEV pre-treatment also restored the reduction in unclassified Muribaculaceae, Dubosiella, and Lactobacillus and suppressed the expansion of Alistipes and Proteobacteria following DSS treatment. Additionally, GMEV intake significantly downregulated the expression of proteins in the NF-κB signaling pathway induced by DSS. In summary, GMEVs could prevent colitis by regulating intestinal inflammation, the intestinal mucosal barrier, gut microbiota, organ damage, and the immune microenvironment. This study demonstrated that GMEVs have potential application prospects for UC prevention. Full article

(This article belongs to the Special Issue Interactions Between Food Compounds and Gut Microbiota)

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26 pages, 2947 KiB

Open AccessArticle

The Behavior of Listeria monocytogenes During the Shelf Life of Wiener Sausages, as an Effect of Fermented Parsley Root Juice and Hawthorn Berry Phenolics

by Georgeta Ștefan, Gheorghe Valentin Goran, Corina Nicoleta Predescu, Maria Rodica Gurău and Stelian Bărăităreanu

Foods 2025, 14(9), 1513; https://doi.org/10.3390/foods14091513 (registering DOI) - 26 Apr 2025

Abstract

The behavior of Listeria monocytogenes (L. monocytogenes) throughout the shelf life of ready-to-eat foodstuffs represents a major concern in relation to human diet and human health. The aim of the study was to evaluate the behavior of L. monocytogenes in Wiener [...] Read more.

The behavior of Listeria monocytogenes (L. monocytogenes) throughout the shelf life of ready-to-eat foodstuffs represents a major concern in relation to human diet and human health. The aim of the study was to evaluate the behavior of L. monocytogenes in Wiener sausage, as an RTE meat product, throughout 15 days of storage (0–7 °C) under the action of fermented juice from parsley (Petroselinum crispum var. tuberosum) roots and common hawthorn (Crataegus monogyna) berry phenolics, compared with the effect of the food additives sodium nitrite and sodium ascorbate used in the standard formulation. For this purpose, one experimental formulation (F1) and one standard formulation (F2) of Wiener sausages were designed using the following preservatives and antioxidants: 50 ppm fermented parsley root juice (as a nitrite source) and 50 ppm hawthorn berry phenolics were used in F1, and 50 ppm sodium nitrite (as food additive E 250) and 50 ppm sodium ascorbate (as food additive E 301) were used in F2. The ability to support L. monocytogenes growth was assessed by a challenge test throughout the 15 days of storage. Based on the results of the assessment, the natural ingredients fermented parsley root juice and hawthorn berry phenolics could act as preservatives that ensure microbiological safety during the shelf life of the product. The nitrite and phenolic compounds of these natural ingredients showed antimicrobial activity against foodborne pathogens, including L. monocytogenes. Full article

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

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16 pages, 2641 KiB

Open AccessArticle

In Vitro, Ex Vivo, and In Vivo Evidence of Nitrate-Reducing Activity in Levilactobacillus brevis CD2: A Potential Tool for Oral and Systemic Health Applications

by Serena Altamura, Francesca Rosaria Augello, Francesca Lombardi, Paola Palumbo, Benedetta Cinque, Davide Pietropaoli and Claudio De Simone

Foods 2025, 14(9), 1512; https://doi.org/10.3390/foods14091512 (registering DOI) - 26 Apr 2025

Abstract

Growing evidence supports the use of nitrate-reducing bacterial strains as probiotics to enhance the benefits of nitrate metabolism for both oral and systemic health. This study aimed to test the nitrate reductase activity of Levilactobacillus brevis CD2 (DSM-27961/CNCM I-5566), a strain widely used [...] Read more.

Growing evidence supports the use of nitrate-reducing bacterial strains as probiotics to enhance the benefits of nitrate metabolism for both oral and systemic health. This study aimed to test the nitrate reductase activity of Levilactobacillus brevis CD2 (DSM-27961/CNCM I-5566), a strain widely used as a starter culture in fermented foods and recognized for its multifaceted health-promoting probiotic properties. We also sought to determine whether the probiotic lysate enhances nitrate reduction ex vivo using six salivary samples from healthy subjects while evaluating its potential influence on pH and buffering capacity. Considering the established link between lactate metabolism and nitrite production, we assessed the salivary levels of D-lactate after a 3-hour incubation with or without Lv. brevis. The results indicate that Lv. brevis CD2 exhibits significant intrinsic and concentration-dependent nitrate reductase activity. Additionally, treatment with Lv. brevis for 3 h significantly increased nitrite generation across all saliva samples, with further enhancement observed after the addition of exogenous nitrates. Lv. brevis also significantly improved salivary pH and buffering capacity, particularly when combined with nitrate. Furthermore, the probiotic treatment resulted in reduced levels of salivary D-lactate. To further support and validate our in vitro and ex vivo findings, we evaluated the oral nitrate-reducing activity in saliva samples from healthy individuals treated for four weeks with Lv. brevis CD2 lozenges. Of note, the results indicated that the probiotic group showed a significant increase in oral nitrate-reducing capacity compared to baseline and placebo after four weeks of treatment. Overall, our study suggests that Lv. brevis CD2 acts as a nitrate-reducing probiotic, providing new insights into its health benefits and complementing findings from previous studies. Full article

(This article belongs to the Special Issue Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods)

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16 pages, 2416 KiB

Open AccessArticle

Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction

by Caterina Nicolotti, Martina Cirlini, Lorenzo Del Vecchio, Jasmine Hadj Saadoun, Valentina Bernini, Monica Gatti, Benedetta Bottari and Francesco Martelli

Foods 2025, 14(9), 1511; https://doi.org/10.3390/foods14091511 (registering DOI) - 26 Apr 2025

Abstract

The consumption of microalgae-based foods is growing due to their exceptional nutritional benefits and sustainable cultivation. However, their strong off-flavors and odors hinder their incorporation into food products. Lactic acid fermentation, a traditional method known for modifying bioactive and aromatic compounds, may address [...] Read more.

The consumption of microalgae-based foods is growing due to their exceptional nutritional benefits and sustainable cultivation. However, their strong off-flavors and odors hinder their incorporation into food products. Lactic acid fermentation, a traditional method known for modifying bioactive and aromatic compounds, may address these challenges. This study aims to evaluate the impact of lactic acid fermentation on the aromatic profiles of four distinct Chlorella vulgaris biomasses, each varying in protein, carbohydrate, lipid, and pigment content. Six lactic acid bacteria (LAB) strains, Lacticaseibacillus casei, Lcb. paracasei, Lcb. rhamnosus, Lactiplantibacillus plantarum, Lactobacillus delbrueckii subsp. bulgaricus, and Leuconostoc citreum, were used for fermentation. All biomasses supported LAB growth, and their volatile profiles were analyzed via HS-SPME-GC-MS, revealing significant variability. Fermentation notably reduced concentrations of compounds responsible for off-flavors, such as aldehydes. Specifically, hexanal, associated with a green and leafy aroma, was significantly decreased. Lcb. paracasei UPCCO 2333 showed the most effective modulation of the volatile profile in Chlorella vulgaris, significantly reducing undesirable compounds, such as aldehydes, ketones, pyrazines, and terpenes, while enhancing ester production. These results highlight lactic acid fermentation as an effective method to improve the sensory characteristics of C. vulgaris biomasses, enabling their broader use in innovative, nutritionally rich food products. Full article

(This article belongs to the Special Issue Microorganisms and Enzymes in Fermented Products)

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17 pages, 310 KiB

Open AccessArticle

Eco-Friendly Extraction to Enhance Antioxidants and Nutritional Value in Arthrospira platensis

by Massimo Milia, Viviana Pasquini, Piero Addis and Alberto Angioni

Foods 2025, 14(9), 1510; https://doi.org/10.3390/foods14091510 (registering DOI) - 26 Apr 2025

Abstract

The cyanobacterium Arthrospira platensis (Spirulina) has a global annual production of approximately 18,000 tons. Spirulina has notable nutritional benefits and is a key component of dietary supplements. However, efficiently extracting its bioactive compounds poses challenges. This study aimed to develop an eco-innovative method [...] Read more.

The cyanobacterium Arthrospira platensis (Spirulina) has a global annual production of approximately 18,000 tons. Spirulina has notable nutritional benefits and is a key component of dietary supplements. However, efficiently extracting its bioactive compounds poses challenges. This study aimed to develop an eco-innovative method to enhance Spirulina’s antioxidant and nutritional values. The extraction protocol included a maceration step in phosphate-buffered saline (PBS, pH 7.4) at 5 °C for 48 h, followed by ultrasound-assisted extraction (UAE) at 400 W and 30 kHz, with a frequency of 30 cycles per min (consisting of 1 s on/off cycles, for a total of 6 extraction cycles). The proposed methodology allowed for the quantitative recovery of high-value compounds from Spirulina raw material (control), with increased yields of total lipids (+20.29%), total fatty acids (+60.48%), allophycocyanin (Apc, +41.41%), phycoerythrin (Pe, +81.42%), carotenoids (+30.84%), and polyphenols (+65.99%), leading to a boost in antioxidant activity (+42.95%). Conversely, the recoveries of proteins (−16.65%), carbohydrates (−18.84%), and phycocyanin (Pc, −0.77%) were incomplete. This study suggests a green extraction approach using PBS coupled with UAE, with promising energy and cost savings and potential applications in the dietary supplement sector. Full article

(This article belongs to the Special Issue Discovery and Valorization of New Food Matrices)

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Foods, Volume 14, Issue 9 (May-1 2025) – 100 articles

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