Foods

19 pages, 8628 KB

Open AccessArticle

Active Biological Film Improves the Quality of Mutton During Super-Chilling Storage: Effects on Myofibrillar Protein Characteristics and Physicochemical Properties

by Ruiying Chen, Yingying Dong and Yingchun Zhu

Foods 2026, 15(4), 609; https://doi.org/10.3390/foods15040609 (registering DOI) - 7 Feb 2026

Abstract

Preventing spoilage in food products, particularly in those highly susceptible to rapid deterioration like mutton, has been a persistent challenge in the food industry. In this study, an Active Biological Film (ABF) was developed using chitosan (CS) and whey protein isolate (WPI), with [...] Read more.

Preventing spoilage in food products, particularly in those highly susceptible to rapid deterioration like mutton, has been a persistent challenge in the food industry. In this study, an Active Biological Film (ABF) was developed using chitosan (CS) and whey protein isolate (WPI), with the addition of 0.01 wt% titanium dioxide (TiO₂) and 0.1 wt% white pepper essential oil (WPEO). This ABF was applied to preserve fresh mutton at super-chilling temperatures of −1.7 ± 0.2 °C. The effects of ABF on myofibrillar protein (MP) oxidation and structural characteristics, as well as on the microbial status, physicochemical properties, and sensory quality of mutton, were systematically evaluated. The results demonstrated that, compared to the control group (CK), ABF treatment significantly enhanced the total sulfhydryl content, protein solubility, and zeta potential of MPs, while reducing carbonyl content, surface hydrophobicity, and particle size. MPs in the ABF group showed a higher α-helix proportion and a lower random coil content, along with a notable increase in intrinsic fluorescence intensity. Scanning electron microscopy (SEM) revealed a denser gel structure. Additionally, ABF effectively inhibited microbial growth in mutton, delayed pH increase, reduced thiobarbituric acid-reactive substances (TBARS) and total volatile basic nitrogen (TVB-N), and improved sensory scores, extending mutton shelf life by over 10 days. Therefore, the ABF effectively inhibited oxidation in MPs, maintained their structural integrity, and preserved mutton quality during super-chilling storage. Full article

(This article belongs to the Section Meat)

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24 pages, 4185 KB

Open AccessArticle

Tailored UV-A Irradiation and Callus Selection Enable Distinct Flavonoid Profile Production in Grape Cell Cultures

by Jinlu Feng, Ying Shi, Yibin Lan, Ying Chen, Jun Wang, Changqing Duan, Xiaoming Chen and Keji Yu

Foods 2026, 15(4), 608; https://doi.org/10.3390/foods15040608 (registering DOI) - 7 Feb 2026

Abstract

Plant cell culture represents a sustainable platform for the production of high-value natural products. Although ultraviolet A (UV-A) radiation is established as an inducer of phenylpropanoid metabolism, its precise regulatory role in downstream flavonoid biosynthesis within grape cells remains unclear. Using red and [...] Read more.

Plant cell culture represents a sustainable platform for the production of high-value natural products. Although ultraviolet A (UV-A) radiation is established as an inducer of phenylpropanoid metabolism, its precise regulatory role in downstream flavonoid biosynthesis within grape cells remains unclear. Using red and white-type callus derived from Vitis vinifera L. cv. Cabernet Sauvignon berry skins, we investigated the effects of UV-A treatments with two durations (45 min and 90 min) on flavonoid biosynthesis. Metabolite profiling demonstrated that UV-A predominantly promoted proanthocyanidin accumulation in white-type callus, while stimulating the global flavonoid pathway in a dose-dependent manner in red callus. Transcriptional analysis identified structural genes potentially governing flavonoid product channeling in both callus types under UV-A exposure. Weighted Gene Co-expression Network Analysis (WGCNA) constructed light-responsive regulatory modules, uncovering potential mechanisms coordinating flavonoid pathway gene expression in response to UV-A. These findings demonstrate how the interaction of callus-type and UV-A shapes flavonoid metabolic flux, providing insights into the regulation of plant cell culture metabolites. Full article

(This article belongs to the Topic Biotechnology and Microorganisms for Next-Generation Food Products and Processes)

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18 pages, 3088 KB

Open AccessArticle

Structural Characterization and Stability Evaluation of Melanin from Liquidambar formosana Hance Leaves: A Potential Natural Pigment for Food Applications

by Qiusong Li, Lifen Li, Huijuan Wang, Yue Pan, Qisen Xiang and Yuting Tian

Foods 2026, 15(4), 607; https://doi.org/10.3390/foods15040607 (registering DOI) - 7 Feb 2026

Abstract

In this study, purified Liquidambar formosana Hance melanin (P-LHM) was structurally characterized and evaluated for stability. The yield of P-LHM was approximately 3.47%. Analytical results revealed P-LHM is a melanin-rich complex where eumelanin and pheomelanin polymers are intimately associated with specific flavonoids, phenolic [...] Read more.

In this study, purified Liquidambar formosana Hance melanin (P-LHM) was structurally characterized and evaluated for stability. The yield of P-LHM was approximately 3.47%. Analytical results revealed P-LHM is a melanin-rich complex where eumelanin and pheomelanin polymers are intimately associated with specific flavonoids, phenolic acids, and terpenoids. The condensation molecular formula of P-LHM might be ([C₂₄H₂₉NO₉]_n). The stability evaluation showed that under specific conditions (natural light, darkness, pH = 7–11, 25–100 °C, Na⁺, Al³⁺, Fe²⁺ solution, and low concentrations of reducing agents), the retention rate of P-LHM was >90%. Given its excellent stability, LHM may be used as a new type of food ingredient in the processing of black-colored foods. Meanwhile, the rich phenolic compounds provide a theoretical basis for the development of functional colorants, enhancing the functional value of food colorants. Full article

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

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18 pages, 4458 KB

Open AccessArticle

Effects of Lactobacillus helveticus H11 Addition on the Fermentation, Storage, and Probiotic Properties of Brown Fermented Milk

by Wenkang Zhai, Chunle Tian, Huimin Chen and Jianli Li

Foods 2026, 15(4), 606; https://doi.org/10.3390/foods15040606 (registering DOI) - 7 Feb 2026

Abstract

This study investigated the effects of adding Lactobacillus helveticus H11 on the fermentation characteristics, storage performance, and probiotic functionality of brown fermented milk. The results were obtained by analyzing the microrheological properties during the fermentation process, as well as changes in titratable acidity, [...] Read more.

This study investigated the effects of adding Lactobacillus helveticus H11 on the fermentation characteristics, storage performance, and probiotic functionality of brown fermented milk. The results were obtained by analyzing the microrheological properties during the fermentation process, as well as changes in titratable acidity, viable cell count, texture, ACE (angiotensin-converting enzyme) inhibition rate, and metabolite profiles during storage. The findings indicated that the addition of H11 significantly shortened the fermentation time of brown fermented milk and improved its gel structure. Simultaneously, it delayed the post-acidification phenomenon during storage, enhancing storage stability. Moreover, it enhanced the ACE inhibitory activity of the product, demonstrating potential antihypertensive health benefits. Metabolomic analysis further revealed that H11 promoted the production of flavor compounds, such as phenylacetaldehyde and phenyllactic acid, enriching the flavor diversity. Additionally, it concurrently regulated the metabolism of tyrosine and vitamin B6. These discoveries provide a scientific basis for the commercial development of brown probiotic products. Full article

(This article belongs to the Section Food Microbiology)

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21 pages, 905 KB

Open AccessArticle

Saccharomyces cerevisiae Fermentation of Pomegranate Peel By-Product Yields Tannin-Rich Extracts and Potentially Prebiotic Polysaccharides

by Mohamad Khatib, Lorenzo Cecchi, Beatrice Zonfrillo, Silvia D’Agostino, Davide Bertelli, Eleonora Truzzi, Elia Pagliarini, Diana Di Gioia, Maria Bellumori and Nadia Mulinacci

Foods 2026, 15(4), 605; https://doi.org/10.3390/foods15040605 (registering DOI) - 7 Feb 2026

Abstract

Pomegranate peel, accounting for 35–50% of the fruit weight, is an underutilized agri-food by-product. This study applied, for the first time, fermentation with Saccharomyces cerevisiae as a simple and sustainable strategy to simultaneously obtain tannin-rich extracts and polysaccharide fractions with potential prebiotic activity. [...] Read more.

Pomegranate peel, accounting for 35–50% of the fruit weight, is an underutilized agri-food by-product. This study applied, for the first time, fermentation with Saccharomyces cerevisiae as a simple and sustainable strategy to simultaneously obtain tannin-rich extracts and polysaccharide fractions with potential prebiotic activity. Peels from two cultivars, Wonderful and G1, differing in peel thickness, were subjected to three fermentation protocols (air- and not air-exposed) and monitored at 25 °C over 48 and 72 h. HPLC-DAD analysis showed that yeast-inoculated fermentation increased total tannin concentration in dry extracts (up to 70%) without inducing chemical modifications to tannin profiles. As determined by Dynamic Light Scattering, fermentation promoted significant depolymerization of native polysaccharides, while DOSY-¹H-NMR analyses revealed the presence of reduced molecular weight fractions down to 26 kDa. In vitro growth assays confirmed that fermented polysaccharides were more efficiently utilized as a carbon source by Bifidobacterium breve and Lactiplantibacillus plantarum compared to non-fermented controls, likely thanks to polysaccharide depolymerization induced by fermentation. The study demonstrated that air-exposed S. cerevisiae fermentation was an effective process alternative to chemical or enzymatic hydrolysis for modifying pomegranate peel pectin directly within a complex matrix, while simultaneously enhancing tannin recovery. This approach represents a possible sustainable strategy for pomegranate peel valorization into functional ingredients. Full article

(This article belongs to the Special Issue Food Byproducts as Sustainable Ingredients for Innovative and Healthy Foods)

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23 pages, 7914 KB

Open AccessArticle

Optimized Extraction of Soluble Dietary Fiber from Lyophyllum decastes and Its Effect on Hypolipidemic and Gut Microbiota in Mice

by Jiasen Jiang, Wenhan Wang, Shanshan He, Wei Jia, Liping Liu, Jinyan Wang, Yanfang Liu, Jie Feng, Yongjun Xia and Jingsong Zhang

Foods 2026, 15(4), 604; https://doi.org/10.3390/foods15040604 (registering DOI) - 7 Feb 2026

Abstract

Lyophyllum decastes soluble dietary fiber (LDSDF) is a polysaccharide-based active ingredient derived from the edible and medicinal fungus L. decastes. However, its extraction methods remain unoptimized, and its hypolipidemic and gut microbiota effects have yet to be thoroughly investigated in mice. In [...] Read more.

Lyophyllum decastes soluble dietary fiber (LDSDF) is a polysaccharide-based active ingredient derived from the edible and medicinal fungus L. decastes. However, its extraction methods remain unoptimized, and its hypolipidemic and gut microbiota effects have yet to be thoroughly investigated in mice. In this study, response surface optimization of the LDSDF extraction method indicated an optimal extraction temperature of 99 °C, a solid/liquid ratio of 25:1 mL/g, and an extraction time of 1.9 h. The optimal ethanol precipitation parameters were a concentration ratio of 3.9, an ethanol concentration of 74.4%, and a precipitation time of 16.4 h. These conditions afforded an LDSDF yield of 15.83%. Following 6 weeks of oral gavage of LDSDF in obese mice, the results showed that LDSDF inhibited increases in body and organ weight; reduced serum levels of total cholesterol, triglycerides, and low-density lipoprotein cholesterol; increased serum levels of high-density lipoprotein cholesterol; decreased alanine aminotransferase and aspartate aminotransferase activities; and lowered systemic levels of pro-inflammatory cytokines (tumor necrosis factor-α, interleukin-6, and interleukin-1β). Concurrently, it elevated the hepatic activities of superoxide dismutase, catalase, and glutathione peroxidase; reduced malondialdehyde levels; and mitigated lesions in liver and epididymal fat cells. Meanwhile, 16S rRNA sequencing revealed that LDSDF significantly alleviated intestinal flora imbalances. Overall, this study established an optimized extraction process to obtain LDSDF with a high yield and confirmed the hypolipidemic and gut microbiota-modulating efficacy of this active ingredient, highlighting its potential for use as a functional food ingredient. Full article

(This article belongs to the Special Issue Edible Mushrooms: Nutrition and Safety)

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17 pages, 1768 KB

Open AccessArticle

Effects of Storage Temperature on the Microbial Flora, Odor, and Quality of Shucked Pacific Oysters Under Mimicked Commercial Shipping Conditions

by Nao Watakabe, Kazuho Sakaguchi, Mikiko Tomatsu, Akane Matsumoto, Ayumi Furuta, Takashi Okazaki and Shota Tanimoto

Foods 2026, 15(4), 603; https://doi.org/10.3390/foods15040603 (registering DOI) - 7 Feb 2026

Abstract

The occurrence of unpleasant odors during the storage of shucked oysters shipped in brine is considered a critical issue in the improvement of oyster quality. This study focused on the storage temperature as a strategy to control odor development and assessed storage conditions [...] Read more.

The occurrence of unpleasant odors during the storage of shucked oysters shipped in brine is considered a critical issue in the improvement of oyster quality. This study focused on the storage temperature as a strategy to control odor development and assessed storage conditions at different temperatures. Analyses focused on the bacteria (total viable count and bacterial flora), biochemical induces (pH and total volatile basic nitrogen), and odor (sensory evaluation and volatile organic compounds) of oyster meat and brine. In sensory evaluation and odor sensor measurements, odor intensity remained unchanged at 0 °C but increased significantly at 3 °C. Odor generation was confirmed to be decreased at low temperatures. In addition, compared to 3 °C storage, 0 °C storage effectively suppressed the increase in viable bacterial count, the production of volatile organic compounds, the production of trimethylamine, and the decrease in pH. In particular, the proliferation of Psychrilyobacter and Psychromonas and the production of 1-propanol and short-chain fatty acids were significantly inhibited. In oyster meat, aldehyde production was significantly suppressed at 0 °C. Furthermore, total volatile basic nitrogen levels were also lower than those at 3 °C. Therefore, even a slight temperature difference contributes to improved quality, suggesting that temperature management during storage plays a crucial role in quality changes. Full article

(This article belongs to the Special Issue Fish and Aquatic Products: Processing, Preservation and Quality Analysis)

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17 pages, 5409 KB

Open AccessArticle

Utilization of Turmeric Leaf Phenolic Extracts as Natural Antioxidants in Emulsion Systems

by Sorour Barekat, Sumanjot Kaur, Navam Hettiarachchy and Ali Ubeyitogullari

Foods 2026, 15(3), 602; https://doi.org/10.3390/foods15030602 - 6 Feb 2026

Abstract

This study evaluated the effect of turmeric leaf phenolic extract (TLP) on lipid oxidation and physicochemical properties of oil-in-water emulsions. The dried leaves were first extracted using hydroethanolic solvents (0, 30, 50, 70%, w/w ethanol), and the total phenolic content and [...] Read more.

This study evaluated the effect of turmeric leaf phenolic extract (TLP) on lipid oxidation and physicochemical properties of oil-in-water emulsions. The dried leaves were first extracted using hydroethanolic solvents (0, 30, 50, 70%, w/w ethanol), and the total phenolic content and antioxidant properties were evaluated. Then, TLP was incorporated into emulsions at concentrations of 0, 250, 500, and 1000 µM (0, 0.46, 0.92, and 1.84 mg extract/mL emulsion). The characteristics, including appearance, size, polydispersity index, charge, lipid oxidation, viscosity, and microstructure, were evaluated both before and after heating at 85 °C. The results showed that all emulsions were stable up to 6 h at 85 °C. All fresh emulsions were nanosized with high negative zeta potential (−45.59 to −48.76 mV). With longer incubation time (6 h), the size (264–523 nm) and polydispersity index (0.32–0.43) increased, and the zeta potential decreased (−29.34 to −31.78). The oxidation values after 6 h were highest for the control (16.33 meq/kg oil and 7.03 mg MDA/kg oil) and lowest for the 1000 µM TLP emulsion (7.20 meq/kg oil, 0.74 mg MDA/kg oil). The samples containing 500 µM BHT showed the lowest oxidation and were comparable to the 1000 µM TLP emulsion. The polymerization and oxidation of the oil increased the viscosity during incubation, and the droplet size increased as observed in the CLSM images. Finally, it can be concluded that turmeric leaves, a major agricultural waste, are a potent source of antioxidants, capable of preventing oxidation and preserving the physicochemical properties of emulsions. Full article

(This article belongs to the Special Issue Different Strategies for the Reuse and Valorization of Food Waste)

20 pages, 867 KB

Open AccessArticle

The Influence of Selected Winter Wheat Cultivars Grown in Poland and the Growing Season on the Quality of Wheat Beers Produced from Them

by Justyna Belcar and Józef Gorzelany

Foods 2026, 15(3), 601; https://doi.org/10.3390/foods15030601 - 6 Feb 2026

Abstract

The wheat cultivar significantly influences the quality of grain and malt, which are used to produce wheat beers, determining their potential for use in brewing. The brewing process influenced the quality of wheat beers obtained from selected winter wheat cultivars (Elixer, Lawina, Gimantis [...] Read more.

The wheat cultivar significantly influences the quality of grain and malt, which are used to produce wheat beers, determining their potential for use in brewing. The brewing process influenced the quality of wheat beers obtained from selected winter wheat cultivars (Elixer, Lawina, Gimantis and Rockefeller cultivars) from three growing seasons. Wheat beers obtained from malt from the Rockefeller and Gimantis cultivars were characterized by the highest real extract values, ethyl alcohol content (4.14 and 4.05% v/v, respectively), and therefore the caloric content of the finished beer product (the lowest energy value was obtained for the Lawina cultivar—43.19 kcal^.100 mL⁻¹). Furthermore, wheat beers obtained from malt from the Gimantis cultivar were characterized by the lightest color and the lowest bitterness perception (14.8 IBU). The highest quality wheat beers were obtained with grain from the second growing season, regardless of the cultivar used. Cluster analysis of all quality characteristics of wheat beers obtained from malt derived from winter wheat grain grown in field experiments showed that the Gimantis cultivar, and to a lesser extent the Rockefeller cultivar, was characterized by the lowest quality variability among wheat beers brewed from malt derived from cereals from three growing seasons in the Lower Silesian Voivodeship. Full article

(This article belongs to the Special Issue Biochemical, Physical and Mechanical Modifications of Fruits, Vegetables, Herbs and Cereals and Their Possible Use in Brewing)

18 pages, 6198 KB

Open AccessArticle

Comparative Antibacterial Activity of Cabbage Varieties Against Thermophilic Bacillus spp. Isolated from Wheat Grains

by Liliya Alashbayeva and Madina Yakiyayeva

Foods 2026, 15(3), 600; https://doi.org/10.3390/foods15030600 - 6 Feb 2026

Abstract

The microbiological safety of whole wheat flour remains a critical issue due to its susceptibility to contamination by spore-forming thermophilic bacteria. In this study, two thermophilic species, Bacillus subtilis and Bacillus mesentericus, were isolated from locally produced wheat grains and used as target [...] Read more.

The microbiological safety of whole wheat flour remains a critical issue due to its susceptibility to contamination by spore-forming thermophilic bacteria. In this study, two thermophilic species, Bacillus subtilis and Bacillus mesentericus, were isolated from locally produced wheat grains and used as target microorganisms to evaluate the antibacterial potential of freshly pressed cabbage juices. Juices obtained from five cabbage varieties—red cabbage, white cabbage, napa (Chinese) cabbage, broccoli, and cauliflower—were comparatively assessed using the broth dilution method to determine their minimum inhibitory and bactericidal effects (n = 3). The results revealed pronounced differences in antibacterial efficacy among the tested samples. White cabbage juice exhibited selective inhibitory activity against B. subtilis at a dilution of 1:4, whereas napa cabbage and broccoli juices demonstrated the highest antibacterial activity against both Bacillus species at a dilution of 1:3. Importantly, napa cabbage juice showed no inhibitory effect on Saccharomyces cerevisiae, indicating its compatibility with dough fermentation processes. Spectroscopic analysis of the bioactive fraction obtained from napa cabbage juice revealed characteristic absorption bands at 3422 cm⁻¹ (O–H stretching), 2907–2840 cm⁻¹ (aliphatic C–H stretching), 1740 cm⁻¹ (ester carbonyl group), and 1641 cm⁻¹ (C=C stretching). The predominance of lipophilic compounds, including fatty acid esters, terpenes, and sulfur-containing compounds (734 cm⁻¹), suggests a molecular basis for the observed antibacterial activity against Bacillus spp. Overall, these findings identify napa cabbage as a promising source of selective natural antimicrobial agents capable of enhancing the microbiological safety of whole wheat flour-based bakery products without compromising yeast activity. Full article

(This article belongs to the Section Grain)

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37 pages, 2615 KB

Open AccessArticle

Integrated Molecular Informatics and Sensory-Omics Study of Core Trace Components and Microbial Communities in Sauce-Aroma High-Temperature Daqu from Chishui River Basin

by Dandan Song, Lulu Song, Xian Zhong, Yashuai Wu, Yuchao Zhang and Liang Yang

Foods 2026, 15(3), 599; https://doi.org/10.3390/foods15030599 - 6 Feb 2026

Abstract

Flavor-relevant trace volatiles and microbial communities were examined in six sauce-aroma high-temperature Daqu samples. Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) quantified 210 trace volatile compounds across 14 chemical classes. Orthogonal partial least squares discriminant analysis (OPLS-DA) with variable importance in [...] Read more.

Flavor-relevant trace volatiles and microbial communities were examined in six sauce-aroma high-temperature Daqu samples. Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) quantified 210 trace volatile compounds across 14 chemical classes. Orthogonal partial least squares discriminant analysis (OPLS-DA) with variable importance in projection (VIP) screening was integrated with sensory scoring, correlation analysis, and molecular docking to an olfactory receptor model. Volatile profiles showed clear stratification in total abundance. Pyrazines dominated the high-total group. Tetramethylpyrazine served as a major driver. Sensory evaluation indicated that aroma explained overall quality best. (E)-2-pentenal and dimethyl trisulfide showed significant positive associations with aroma and overall scores. In the olfactory receptor, the polar residue module that provides directional constraints for Daqu odor activation was formed by Ser75, Ser92, Ser152, Ser258, Thr74, Thr76, Thr98, Thr200, Gln99, and Glu94. The hydrogen-bond or charge network was further reinforced by Arg150, Arg262, Asn194, His180, His261, Asp182, and Gln181. The core discriminant set comprised acetic acid, hexanoic acid, (E)-2-pentenal, nonanal, decanal, dimethyl trisulfide, trans-3-methyl-2-n-propylthiophane, 2-hexanone oxime, ethyl linoleate, propylene glycol, 2-ethenyl-6-methylpyrazine, 4-methylquinazoline, 5-methyl-2-phenyl-2-hexenal, and 1,2,3,4-tetramethoxybenzene. Sequencing revealed higher bacterial diversity than fungal. Bacillus and Kroppenstedtia were dominant bacterial genera. Aspergillus, Paecilomyces, Monascus, and Penicillium were major fungal genera. Correlation patterns suggested that Bacillus and Monascus were positively linked to acetic acid and 1,2,3,4-tetramethoxybenzene. Together, these results connected chemical fingerprints, sensory performance, receptor-level plausibility, and microbial ecology. Concrete targets are provided for quality control of high-temperature Daqu. Full article

(This article belongs to the Special Issue Sensory Detection and Analysis in Food Industry)

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16 pages, 1770 KB

Open AccessArticle

Functional Characterization of Naematelia aurantialba Basidiospore Polysaccharides in L929 Cells: Photoprotective, Antioxidant, and Anti-Inflammatory Effects Against UVB-Induced Damage

by Lihan Sun, Sijie Liu, Tao Sun, Rui Wang, Yian Gu, Liang Sun, Hong Xu and Peng Lei

Foods 2026, 15(3), 598; https://doi.org/10.3390/foods15030598 - 6 Feb 2026

Abstract

Ultraviolet (UV) radiation is a primary driver of skin photoaging, characterized by oxidative stress, persistent inflammatory responses, and excessive degradation of the extracellular matrix (ECM). Naematelia aurantialba is a traditional medicinal and edible fungus recognized for its diverse pharmacological activities. In this study, [...] Read more.

Ultraviolet (UV) radiation is a primary driver of skin photoaging, characterized by oxidative stress, persistent inflammatory responses, and excessive degradation of the extracellular matrix (ECM). Naematelia aurantialba is a traditional medicinal and edible fungus recognized for its diverse pharmacological activities. In this study, N. aurantialba polysaccharides (NAPS-A)—high-value bioactive compounds obtained through liquid fermentation—were subjected to detailed functional characterization to evaluate their restorative potential against UVB-induced damage. The results demonstrated that NAPS-A treatment effectively mitigated UVB-induced cytotoxicity. Furthermore, NAPS-A significantly suppressed the accumulation of reactive oxygen species (ROS) and malondialdehyde (MDA), while robustly revitalizing the endogenous antioxidant defense system by restoring superoxide dismutase (SOD) and catalase (CAT) activities. Moreover, NAPS-A exerted potent anti-inflammatory effects by inhibiting the secretion of nitric oxide (NO) and pro-inflammatory cytokines, including IL-1β, IL-6, and TNF-α. NAPS-A maintained ECM homeostasis by counteracting collagen depletion, exhibiting inhibitory activity against collagenase and elastase, and modulating the mRNA expression of Col1a1 and Col3a1. These findings suggested that NAPS-A protects fibroblasts from UVB-induced damage through a synergistic mechanism involving radical scavenging, the enhancement of cellular redox homeostasis, and the modulation of ECM metabolism. Overall, NAPS-A represents a promising, sustainably produced, food-derived bioactive ingredient with significant potential for the development of functional foods and nutricosmetics aimed at mitigating UVB-induced skin damage. Full article

(This article belongs to the Special Issue Food-Derived Polysaccharides: Composition, Characterization and Functional Properties)

25 pages, 1822 KB

Open AccessReview

Engineering Allosteric Transcription Factor-Based Biosensors: Advances and Prospects for Modern Food Contaminant Monitoring

by Xinyue Lan, Ziying Zhou, Yanger Liu, Xiangyang Li, Wenbiao Shi, Longjiao Zhu and Wentao Xu

Foods 2026, 15(3), 597; https://doi.org/10.3390/foods15030597 - 6 Feb 2026

Abstract

Allosteric transcription factor (aTF)-based in vitro biosensors constitute a class of detection tools formed by the functional coupling of the ligand-binding domain of aTFs with a reporter system. Owing to advantages such as high specificity and sensitivity, these biosensors have emerged as a [...] Read more.

Allosteric transcription factor (aTF)-based in vitro biosensors constitute a class of detection tools formed by the functional coupling of the ligand-binding domain of aTFs with a reporter system. Owing to advantages such as high specificity and sensitivity, these biosensors have emerged as a research hotspot in the field of modern food contaminant monitoring. Our work centers on the core aspect of engineering design and systematically elaborates on the modular design strategies for aTF-based in vitro biosensors, with a focus on the design principles of the molecular recognition system, signal amplification strategies, signal output systems, and sensing systems. Furthermore, the article summarizes the advances in the application of aTF biosensors for detecting various typical food contaminants and analyzes their performance advantages. Finally, in light of existing technical limitations, it prospectively discusses future directions for enhancing specificity, improving stability, and promoting commercial applications, aiming to provide a theoretical reference and application guidance for transitioning this technology from laboratory platforms to on-site real-time monitoring. Full article

(This article belongs to the Section Food Biotechnology)

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18 pages, 2729 KB

Open AccessArticle

Enhancement Effect of Lemon Flower on the Flavor Quality of White Tea and Its Formation Mechanism

by Jun Wang, Yiwen Hu, Deyu Hu, Zhihong Lu, Li Xiang, Jinsong Xiang, Min Hong, Lili Ling and Yanyan Ma

Foods 2026, 15(3), 596; https://doi.org/10.3390/foods15030596 - 6 Feb 2026

Abstract

This study involved developing a novel lemon flower-scented white tea (LT) through multiple aroma-imparting cycles, and taking an integrated approach to investigating its flavour formation mechanism. Sensory evaluation and electronic tongue analysis revealed that the LT exhibited more balanced taste characteristics, with significantly [...] Read more.

This study involved developing a novel lemon flower-scented white tea (LT) through multiple aroma-imparting cycles, and taking an integrated approach to investigating its flavour formation mechanism. Sensory evaluation and electronic tongue analysis revealed that the LT exhibited more balanced taste characteristics, with significantly reduced bitterness and astringency, attributed to the decreased caffeine content and conversion of esterified catechins. Electronic nose and HS-SPME/GC-MS results confirmed that the LT had acquired a distinctive aroma characterised by floral and citrus notes, primarily originating from lemon flower volatiles such as methyl anthranilate and limonene. Multivariate statistical analysis identified 32 key differential compounds (variable importance in projection value > 1), with methyl anthranilate, β-ionone, and geraniol (relative odour activity value > 80) jointly forming the shared flavour base among teas. These findings demonstrate that lemon flower infusion can effectively enhance the sensory quality of white tea and provide theoretical support for the development of diverse floral teas. Full article

(This article belongs to the Special Issue Production, Quality, Flavor Characteristics and Health Benefits of Tea: 2nd Edition)

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14 pages, 2425 KB

Open AccessArticle

Monitoring Antioxidant Preservation in Microwave-Dried Tea Using H₂O₂-Responsive Electrochemical Sensor

by Jiaoling Wang, Hao Li, Xinxin Wu, Xindong Wang and Xinai Zhang

Foods 2026, 15(3), 595; https://doi.org/10.3390/foods15030595 - 6 Feb 2026

Abstract

Considering the demand for nutritional assessment and product quality control in the tea industry, this work develops an effective electrochemical sensor based on gold nanoparticles electrodeposited onto a zeolitic imidazolate framework (Au/MOF(Zn)) for evaluating the antioxidant activity of tea subjected to microwave-assisted drying [...] Read more.

Considering the demand for nutritional assessment and product quality control in the tea industry, this work develops an effective electrochemical sensor based on gold nanoparticles electrodeposited onto a zeolitic imidazolate framework (Au/MOF(Zn)) for evaluating the antioxidant activity of tea subjected to microwave-assisted drying (MAD) through hydrogen peroxide (H₂O₂) scavenging. The MOF(Zn) enables uniform deposition of AuNPs, which significantly enhances the electrocatalytic oxidation of H₂O₂. The fabricated sensor exhibits a wide linear detection range from 400 μM to 1.8 mM for H₂O₂ with a correlation coefficient of 0.9983. The experimental results demonstrate acceptable selectivity, with signal interference <5% from common tea compounds like inorganic ions, sugars, and organic acids. Electrochemical methods, including cyclic voltammetry (CV) and differential pulse voltammetry (DPV) analysis, were employed to quantify H₂O₂ by measuring oxidation currents in phosphate-buffered saline (PBS, pH 7.0). The relative standard deviation (RSD) for repeatability and reproducibility was 5.1% and 6.8%, respectively, confirming high reliability. This sensor was successfully applied to assess antioxidant capacity in tea extracts obtained from fresh leaves subjected to microwave-assisted drying under varying power and duration. Results indicate that increasing microwave power enhances antioxidant activity, while prolonged drying at low power initially increases activity (peaking at 120 s) but reduces it upon extended exposure. Optimal antioxidant preservation was achieved at 120 s. This real-time, reliable sensing strategy offers theoretical foundations for optimizing tea processing parameters to preserve bioactive compounds, particularly polyphenols like catechins, thereby improving tea quality and health benefits. Full article

(This article belongs to the Special Issue Digital Transformation and Green Technology Innovation in Food Production)

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22 pages, 2618 KB

Open AccessArticle

Preparation, Characterization, and In Vitro Digestion Behavior of Alginate–Chitosan Microspheres Loaded with Ziziphus jujuba Pulp

by Dan Zhao, Nannan Chen, Beizhi Zhang, Fuzhi Xie, Qing Zhang, Bei Fan, Xiaona Liu, Ziguo Rong, Min Ju, Mengmeng Yu, Yongchang Dai, Fengzhong Wang and Liang Zhang

Foods 2026, 15(3), 594; https://doi.org/10.3390/foods15030594 - 6 Feb 2026

Abstract

In this study, sodium alginate–chitosan composite microspheres (S-C Ms) were prepared by ionic gelation to encapsulate Ziziphus jujuba pulp from wild jujube pulp. The effects of sodium alginate (SA) concentration, chitosan (CS) concentration, and core-to-wall ratio on encapsulation efficiency (EE%) and loading capacity [...] Read more.

In this study, sodium alginate–chitosan composite microspheres (S-C Ms) were prepared by ionic gelation to encapsulate Ziziphus jujuba pulp from wild jujube pulp. The effects of sodium alginate (SA) concentration, chitosan (CS) concentration, and core-to-wall ratio on encapsulation efficiency (EE%) and loading capacity (LC%) were systematically investigated. The results showed that both EE% and LC% were maximized when the SA concentration was 2.0% (w/v) and the CS concentration was 1.5% (w/v). The FTIR and XRD analyses confirmed the successful encapsulation of a phenolic-rich extract from Z. jujuba pulp (PRE) and its transformation into an amorphous state, while the SEM observations revealed that the composite microspheres possessed a well-defined morphology and a dense internal structure. Particle size analysis further indicated a narrow and uniform size distribution. Thermogravimetric analysis (TGA) and in vitro simulated digestion demonstrated that S-C Ms exhibited a pH-responsive release profile, characterized by slow, limited release in the gastric phase and markedly enhanced release in the intestinal phase. The release mechanism in simulated gastric fluid was dominated by Fickian diffusion, whereas it shifted to an erosion-controlled process in simulated intestinal fluid. Consistently, the swelling ratio of the microspheres was low at pH 1.2 but increased sharply at pH 7.0, reflecting a “gastric protection–intestinal release” behavior. Antibacterial assays showed that P-loaded microspheres exerted significant inhibitory effects against Staphylococcus aureus and other test strains, with the antibacterial activity possibly associated with the controlled release during the in vitro digestion of compounds with antimicrobial potential, such as phenolic compounds. Overall, SA-CS composite microspheres exhibited favorable encapsulation performance, structural stability, and controlled-release potential, making them a promising delivery and protection system for Ziziphus jujube pulp bioactive compounds. Full article

(This article belongs to the Special Issue Chemical Properties and Functional Roles of Bioactive Compounds in Natural Foods)

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18 pages, 2397 KB

Open AccessArticle

Physicochemical Properties of Safflower (Carthamus tinctorius L.) Seed Meal Protein and the Effects of pH and Ionic Strength on Its Functional Characteristics

by Yanling Yang, Yucheng Bai, Xiaoling Xie, Bingjing Li, Liping Luo, Qian Zhang, Cheng Luo, Wenxing Nie, Rui Qin, Hong Liu, Jiao Liu and Hongzao He

Foods 2026, 15(3), 593; https://doi.org/10.3390/foods15030593 - 6 Feb 2026

Abstract

In recent years, plant proteins recycled from agricultural waste have gained increasing attention in food manufacturing due to the relatively low environmental and economic cost. Safflower (Carthamus tinctorius L.) is an important edible oil crop which generates a large amount of seed [...] Read more.

In recent years, plant proteins recycled from agricultural waste have gained increasing attention in food manufacturing due to the relatively low environmental and economic cost. Safflower (Carthamus tinctorius L.) is an important edible oil crop which generates a large amount of seed meal as by-products. Thus, this study aimed to investigate the properties of proteins extracted from the safflower seed meal as food materials. The physicochemical properties and functional characteristics of safflower seed meal protein (SMP) were analyzed at different NaCl concentrations and pH. Results showed that the extraction rate of SMP is 55% and SMP contains 86% protein with an isoelectric point of 4.5. The molecular weight of proteins in SMP predominantly ranged from 10 to 43 kilodaltons (kDa), with a maximum weight loss temperature of 317 °C. Glutamic acid exhibited the highest, while lysine served as the primary limiting amino acid. All seven essential amino acids were present except for tryptophan, which was not included in the testing scope. Additionally, SMP exhibited its highest solubility (59.55%) and emulsifying capacity (62.63 m²/g) at pH 11, and its highest foaming capacity (70.67%) at pH 9. The highest solubility (41.56%) was observed at 1 mol/L NaCl; the highest emulsifying capacity (16.88 m²/g) was observed at 0.6 mol/L NaCl; and the highest foaming capacity (90.67%) was observed at 0.7 mol/L NaCl. This study demonstrates that SMP has excellent nutritional value and a variety of functional properties, making it a promising plant-based protein source for the food processing industry. Subsequent processing involving adjustment to a high pH and increased NaCl concentration can help SMP to exhibit its processing characteristics. Full article

(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products—2nd Edition)

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14 pages, 2811 KB

Open AccessArticle

Fermentation by Wickerhamomyces anomalus Improved Production Yield of Fructooligosaccharides Through Transglycosidation of β-Fructofuranosidase

by Hong Liu, Qiaojuan Yan, Susu Han, Xiaoxiao Wang, Yanxiao Li and Zhengqiang Jiang

Foods 2026, 15(3), 592; https://doi.org/10.3390/foods15030592 - 6 Feb 2026

Abstract

Fructooligosaccharides (FOS), an important prebiotic, are widely used in the food industry. β-Fructofuranosidases are commonly used for FOS production with yield of 55~60% (crude FOS syrup). The by-products glucose and fructose are produced during enzymatic conversion of FOS. Thus, the strategy for FOS [...] Read more.

Fructooligosaccharides (FOS), an important prebiotic, are widely used in the food industry. β-Fructofuranosidases are commonly used for FOS production with yield of 55~60% (crude FOS syrup). The by-products glucose and fructose are produced during enzymatic conversion of FOS. Thus, the strategy for FOS production with high content (higher than 95%) has long been a topic of concern. In this study, a novel yeast Wickerhamomyces anomalus CAU331 was isolated from Daqu and applied for fermentation of crude FOS syrup. Impurities of glucose and fructose in the syrup were metabolized, which yielded a FOS content of 87.6%. Subsequently, the β-fructofuranosidase (AnFTase70) was added and synergistically worked with W. anomalus CAU331. A maximum FOS content of 95.1% with a concentration of 288.1 g/L and productivity of 6.26 g/L/h was obtained through the sequential action of β-fructofuranosidase and W. anomalus CAU331 in a 200 L fermenter. Moreover, the FOS components were composed of 19.2 g/L 1-kestose (GF₂), 127.8 g/L nystose (GF₃), 115.8 g/L 1F-fructofuranosylnystose (GF₄), and 25.5 g/L kestohexaose (GF₅). The findings gained in this study might provide a cost-effective approach for the production of FOS with high purity and expand their applications as functional food materials. Full article

(This article belongs to the Section Food Biotechnology)

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23 pages, 665 KB

Open AccessReview

Analytical Methodologies for Benzo[a]pyrene in Foods: A Review of Advances in Sample Preparation and Detection Techniques

by Di Yuan, Shan Zhang, Bin Hong, Shan Shan, Jingyi Zhang, Qi Wu, Dixin Sha, Shuwen Lu and Chuanying Ren

Foods 2026, 15(3), 591; https://doi.org/10.3390/foods15030591 - 6 Feb 2026

Abstract

Benzo[a]pyrene (BaP), a potent carcinogenic polycyclic aromatic hydrocarbon, is a critical food contaminant originating from environmental deposition and thermal processing, posing a significant threat to public health and driving stringent global regulations. This review critically examines recent advancements in analytical methodologies for BaP [...] Read more.

Benzo[a]pyrene (BaP), a potent carcinogenic polycyclic aromatic hydrocarbon, is a critical food contaminant originating from environmental deposition and thermal processing, posing a significant threat to public health and driving stringent global regulations. This review critically examines recent advancements in analytical methodologies for BaP determination, giving particular emphasis to sample preparation and detection techniques. The discussion covers the evolution from conventional methods, such as solid-phase extraction, towards more efficient and sustainable approaches, including magnetic, dispersive, and molecularly imprinted solid-phase extraction, as well as microextraction techniques and gel permeation chromatography. For detection, the performance of established chromatographic methods, such as gas chromatography–mass spectrometry (GC-MS) and high-performance liquid chromatography with fluorescence detection (HPLC-FLD), is evaluated against emerging rapid techniques such as sensors, immunoassays, and spectroscopic methods. The analysis reveals that while significant progress has been made in improving sensitivity, selectivity, and throughput, challenges remain in balancing speed with accuracy, managing matrix effects, and translating novel materials from research to routine application. The review concludes by underscoring the necessity for future development to focus on the integration of smart materials, automation, and advanced data science to achieve robust, on-site, and holistic monitoring solutions for ensuring food safety against BaP contamination. Full article

(This article belongs to the Section Food Analytical Methods)

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