Foods

24 pages, 1513 KB

Open AccessReview

Rethinking Nutrition in Chronic Kidney Disease: Plant Foods, Bioactive Compounds, and the Shift Beyond Traditional Limitations: A Narrative Review

by Nerea Nogueira-Rio, Alicia del Carmen Mondragon Portocarrero, Alexandre Lamas Freire, Carlos Manuel Franco, Ahmet Alperen Canbolat, Sercan Karav and Jose Manuel Miranda Lopez

Foods 2025, 14(19), 3355; https://doi.org/10.3390/foods14193355 (registering DOI) - 27 Sep 2025

Abstract

The incidence of chronic kidney disease (CKD) has increased worldwide in recent years. Many factors can contribute to the progression of CKD, some of which are dietary patterns. Adequate control of protein, phosphorus, potassium, and sodium intake can significantly slow the progression of [...] Read more.

The incidence of chronic kidney disease (CKD) has increased worldwide in recent years. Many factors can contribute to the progression of CKD, some of which are dietary patterns. Adequate control of protein, phosphorus, potassium, and sodium intake can significantly slow the progression of CKD. Most studies and nutritional guidelines addressing the care of people with CKD have focused primarily on dietary recommendations regarding macronutrient intake and the restriction of individual micronutrients. Traditionally, the consumption of fiber-rich fruits and vegetables has been restricted in patients with CKD to combat hyperkalemia. Among the reasons often given for this restriction are concerns about their high potassium and phosphorus contents. Limiting the intake of whole grains in CKD patients has also been recommended. However, findings indicate that phosphorus in plant foods is not fully absorbed in humans. Potassium contribution from vegetables can be reduced by culinary treatments, and when highly insoluble fiber is present in vegetables, it promotes potassium excretion through the intestine, which could help control the risk of hyperkalemia in CKD patients. Other recent findings have shown beneficial effects of vegetable bioactive compounds and resistant starch on CKD patients. The aim of the present review was to compile and discuss traditional recommendations for the use of plant-based foods for patients with CKD, as well as the mechanisms through which such foods may contribute to improving CKD progression. Full article

(This article belongs to the Section Plant Foods)

20 pages, 1315 KB

Open AccessArticle

Elucidating Sugar–Acid Metabolic Diversity and Screening Breeding Materials in Xinjiang Pear (Pyrus) Germplasm Resources

by Shikui Zhang, Shaopeng Wang, Shangdong Wang, Jinchao Xie, Amanguli Wusiman and Weiquan Zhou

Foods 2025, 14(19), 3354; https://doi.org/10.3390/foods14193354 (registering DOI) - 27 Sep 2025

Abstract

To elucidate the flavor substance basis of the pear germplasm resources in Xinjiang, this study conducted precise qualitative and quantitative analysis of sugars and organic acids in the fruits of 29 pear cultivars. Fructose and glucose are the dominant sugars, accounting for 64.0% [...] Read more.

To elucidate the flavor substance basis of the pear germplasm resources in Xinjiang, this study conducted precise qualitative and quantitative analysis of sugars and organic acids in the fruits of 29 pear cultivars. Fructose and glucose are the dominant sugars, accounting for 64.0% of the total sugar content. Malic acid is the dominant organic acid, accounting for 85.8% of the total acid content. The cultivar LL exhibited the highest total sugar content at 633.6 mg·g⁻¹, while cultivar JJL-1 showed the highest total acid content at 1441.3 μg·g⁻¹. Early-ripening (ER) cultivars demonstrated significantly higher sucrose content compared to mid-ripening (MR) and late-ripening (LR) cultivars, while late-ripening cultivars contained the highest total acid content. These findings provide essential phenotypic data for understanding the genetic basis of sugar and acid metabolism in pear fruits and establish a scientific foundation for parent selection in breeding high-quality pear cultivars in Xinjiang. Full article

(This article belongs to the Special Issue The Non-Destructive Testing, In Situ Analysis, and Automated Sorting of Food/Agricultural Product Quality)

4 pages, 161 KB

Open AccessEditorial

Quantitative Risk Assessment of Listeria monocytogenes in Foods

by Juliana De Oliveira Mota and Michel Federighi

Foods 2025, 14(19), 3353; https://doi.org/10.3390/foods14193353 (registering DOI) - 27 Sep 2025

Abstract

Listeriosis is a rare foodborne infection caused by Listeria monocytogenes, with 0 [...] Full article

(This article belongs to the Special Issue Quantitative Risk Assessment of Listeria monocytogenes in Foods)

13 pages, 621 KB

Open AccessArticle

Anti-Protozoal Activity of Hops Essential Oil and Myrcene Against Cryptosporidium Parvum in Cell Culture

by Danielle F. Aycart, Astrid Domínguez-Uscanga, William H. Witola and Juan E. Andrade Laborde

Foods 2025, 14(19), 3352; https://doi.org/10.3390/foods14193352 (registering DOI) - 27 Sep 2025

Abstract

Hops essential oil (HEO), a by-product of the brewing industry, has known antibacterial and antifungal properties, but its antiparasitic effects remain underexplored. This study evaluated the cytotoxicity of HEO and its predominant monoterpene, myrcene, in intestinal cells and assessed their ability to reduce [...] Read more.

Hops essential oil (HEO), a by-product of the brewing industry, has known antibacterial and antifungal properties, but its antiparasitic effects remain underexplored. This study evaluated the cytotoxicity of HEO and its predominant monoterpene, myrcene, in intestinal cells and assessed their ability to reduce Cryptosporidium parvum infection in vitro. The cytotoxicity (IC₅₀) of HEO and myrcene was determined in HCT-8 intestinal cells using flow cytometry and propidium iodide staining after 24 and 48 h of exposure. The anti-Cryptosporidium activity of HEO and myrcene was assessed by infecting confluent HCT-8 cells with C. parvum sporozoites (1 × 10⁴ sporozoites/mL) and treating them with bioactives below their IC₅₀ values. Two treatment modalities were tested: (1) immediate treatment during infection (invasion) and (2) treatment initiated 2 h after infection (growth). Parasite growth was quantified using an immunofluorescence assay with a fluorescence-conjugated anti-Cryptosporidium antibody. HEO exhibited low cytotoxicity (IC₅₀ = 382.7 µg/mL), while myrcene showed higher cytotoxicity (IC₅₀ = 240.6 µg/mL). HEO reduced C. parvum growth in a dose-dependent manner, with IC₅₀ values of 45.8 and 58.7 µg/mL under either modality, respectively. Myrcene alone demonstrated greater anti-Cryptosporidium activity, with IC₅₀ values lower under the invasion modality (17.7 µg/mL) than the growth modality (28.1 µg/mL) on average for both food-grade and analytical standards. HEO and myrcene exhibited significant in vitro anti-Cryptosporidium activity, highlighting their potential as novel therapeutic agents against cryptosporidiosis. Full article

(This article belongs to the Special Issue Sustainable Uses and Applications of By-Products of the Food Industry)

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17 pages, 3058 KB

Open AccessArticle

Chitosan-Based Coating Incorporated with Lemon Essential Oil/Rutin Composite Nanoemulsion for Pork Preservation

by Jiaxin Han, Hui Hou, Jiayu Zhu, Xinhui Wang, Fanbing Meng and Weijun Chen

Foods 2025, 14(19), 3351; https://doi.org/10.3390/foods14193351 (registering DOI) - 27 Sep 2025

Abstract

In this work, a lemon essential oil–rutin composite nanoemulsion was formed and integrated into a chitosan (CS) matrix to form a coating for pork preservation. The introduction of rutin decreased the particle size of the nanoemulsion and suppressed the volatilization of the encapsulated [...] Read more.

In this work, a lemon essential oil–rutin composite nanoemulsion was formed and integrated into a chitosan (CS) matrix to form a coating for pork preservation. The introduction of rutin decreased the particle size of the nanoemulsion and suppressed the volatilization of the encapsulated essential oil. The rheological properties of the coating showed that it was a pseudoplastic fluid with shear-thinning behavior, and the apparent viscosity of the system was lower than 0.7 Pa·s. The incorporation of the nanoemulsion significantly (p < 0.05) increased the antioxidant and bacteriostatic properties of the CS coating, which was positively correlated with the content of the incorporated nanoemulsion. Pork preservation experiments revealed that the changes in color, the increase in pH, drip loss, thiobarbituric acid-reactive substances, total volatile basic nitrogen and total viable count were significantly (p < 0.05) delayed by the coating treatment. These results suggest that the formed lemon essential oil/rutin/CS coating has promising applications in pork preservation. Full article

(This article belongs to the Special Issue Innovative Muscle Foods Preservation and Packaging Technologies)

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14 pages, 1362 KB

Open AccessArticle

Effects of Isomaltulose and Gamma-Irradiated Taro Flour on Selected Physicochemical Properties and Consumer Acceptance of Pudding

by Suteera Vatthanakul, Napassorn Salamun, Tatcha Cheersomsuk, Pumnat Chuenchomrat, Philipda Suthipibul, Surasak Sajjabut and Witoon Prinyawiwatkul

Foods 2025, 14(19), 3350; https://doi.org/10.3390/foods14193350 (registering DOI) - 26 Sep 2025

Abstract

The quality of pudding using different types of sugar (sucrose at 5% by weight or isomaltulose 5% or 10% by weight) in a formulation was studied. Adding isomaltulose resulted in less water being separated (syneresis) from the pudding structure after 15 days of [...] Read more.

The quality of pudding using different types of sugar (sucrose at 5% by weight or isomaltulose 5% or 10% by weight) in a formulation was studied. Adding isomaltulose resulted in less water being separated (syneresis) from the pudding structure after 15 days of storage and increased texture firmness. The pudding product containing 10% isomaltulose received the highest scores for consumer acceptance for texture, taste, and overall liking (7.00–7.60; moderately to very much liked). The effects of gamma irradiation at different doses (0, 2, 4, and 6 kGy) on taro flour were studied. All doses of irradiation did not significantly (p > 0.05) affect the proximate chemical composition of taro flour. The irradiation dose used to treat taro flour significantly affected (p ≤ 0.05) the syneresis of the puddings, with increasing doses decreasing the observed syneresis after 15 days of storage while increasing texture firmness. The effects of gamma irradiation on taro flour at 6 kGy resulted in a more pleasant odor, including sweet (toluene), jasmine/sweet (2-cyclopenten-1-one), almond (benzaldehyde), and nutty (2-methyl-3-methylthio-pyrazine) in the pudding sample. Furthermore, such a sample was the most liked (7.30) compared to other pudding samples. This study demonstrated that isomaltulose and irradiated taro flour could be used to produce pudding samples with desirable quality and sensory liking. Full article

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

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18 pages, 2501 KB

Open AccessReview

Exposure to Nanoplastics and Co-Contaminants in Foods and Environment: Threats to Human Health

by Shuo Xiang, Mingyu Chen, Jun Liu and Jun Wang

Foods 2025, 14(19), 3349; https://doi.org/10.3390/foods14193349 - 26 Sep 2025

Abstract

Nanoplastics have emerged as significant global pollutants, drawing worldwide concern. Due to their small particle size, large specific surface area, and high surface activity, nanoplastics can combine with other environmental contaminants, including environmental nanoparticles, persistent organic pollutants, antibiotics, and endocrine-disrupting chemicals. This review [...] Read more.

Nanoplastics have emerged as significant global pollutants, drawing worldwide concern. Due to their small particle size, large specific surface area, and high surface activity, nanoplastics can combine with other environmental contaminants, including environmental nanoparticles, persistent organic pollutants, antibiotics, and endocrine-disrupting chemicals. This review summarizes recent progress on the environmental behavior of nanoplastics and their complex effects on food safety when co-exposed to various contaminants. These composite pollutants accumulate in foods and the environment, and are ultimately taken up by humans, posing potential toxic effects on human health. In the future, the interaction mechanisms between environmental NPs and various co-contaminants, as well as their transfer routes from food to humans, should be addressed. Full article

(This article belongs to the Topic Micro- and Nanoplastics in Animals and Livestock Production)

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24 pages, 582 KB

Open AccessReview

Agaricus bisporus Grown on Sustainable Peat Casing Alternatives—A Systematic Review on Quality Characteristics

by Mareike Helena Dissemond, Charlotte Elisabeth Franken and Miriam Sari

Foods 2025, 14(19), 3348; https://doi.org/10.3390/foods14193348 (registering DOI) - 26 Sep 2025

Abstract

Edible mushrooms are increasingly recognized for their high nutritional value and contribution to a healthy diet. Among them, Agaricus bisporus is the most commercially important species in Europe and North America. However, the environmental impact of traditional peat use in A. bisporus cultivation [...] Read more.

Edible mushrooms are increasingly recognized for their high nutritional value and contribution to a healthy diet. Among them, Agaricus bisporus is the most commercially important species in Europe and North America. However, the environmental impact of traditional peat use in A. bisporus cultivation necessitates the development of sustainable alternatives, given the ecological significance of peatlands. When evaluating casing materials, it is essential to consider not only yield but also other critical factors influencing marketability, such as nutritional value, appearance, and texture. This systematic review examines seventeen studies published between 1989 and 2025 that investigated various peat substitutes while assessing a range of quality criteria. The findings were categorized into seven groups, encompassing both chemical composition and phenotypic characteristics of the fruiting bodies. Most studies focused on the organic and inorganic content of the fruiting bodies, followed by measurements of size and weight. Some alternative casings, for example, increased dry matter contents, which indicates a high solid substance content, such as of proteins or minerals. However, this was not always beneficial, as it could negatively affect texture. Overall, the reviewed studies demonstrate that different casing materials can directly influence quality parameters, and even minor adjustments in casing composition can enhance fruiting body quality. Full article

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

23 pages, 709 KB

Open AccessArticle

Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products

by Adina Nichita, Beatrice Sordini, Ebtsam Al-Olayan, Sonia Esposto, Egidia Costanzi, Beniamino Cenci-Goga, Mona Elena Popa, Maurizio Servili and Gianluca Veneziani

Foods 2025, 14(19), 3347; https://doi.org/10.3390/foods14193347 - 26 Sep 2025

Abstract

The bioactive properties of a phenolic extract (PE) obtained from olive mill vegetation water (OVW) in powder formulation were utilized to enrich a meat analog composed of lentils and champignon mushrooms. The primary phenolic compounds in this extract were oleacein, verbascoside, and hydroxytyrosol. [...] Read more.

The bioactive properties of a phenolic extract (PE) obtained from olive mill vegetation water (OVW) in powder formulation were utilized to enrich a meat analog composed of lentils and champignon mushrooms. The primary phenolic compounds in this extract were oleacein, verbascoside, and hydroxytyrosol. The effects on the final product were assessed over eight days of storage at 4 °C ± 2 under 12 h of light. The control samples were compared with two meat analogs enriched with ascorbic acid (AA) at 5 g kg⁻¹ and one enriched with PE at 30 g kg⁻¹. The physicochemical parameters (pH, aw, color, texture, and total phenol content), antioxidant activity, microbial assessment, and sensory evaluations of meat analog samples were evaluated at three different time points (T0, T4, T8) during shelf life. The PE-enriched meat analogs maintained a relatively high and stable phenolic concentration throughout their shelf life, significantly enhancing the antioxidant activities of the final product. The addition of PE also influenced the growth of Enterococcus spp., Lactococcus spp., and Lactobacillus spp. during storage. The results of the triangular test indicated perceptible differences between AA and PE meat analogs. Meanwhile, the quantitative descriptive analysis (QDA) emphasized notable enhancements in odor and texture characteristics for PE-enriched samples. Plant-based meat analogs can benefit from the effective use of PE (antioxidant and sensory properties), supporting the sustainable reuse of olive oil by-products. Full article

(This article belongs to the Special Issue Plant-Based Functional Foods and Innovative Production Technologies)

19 pages, 1373 KB

Open AccessArticle

Flavonoid-Rich Extracts from Lemon and Orange By-Products: Microencapsulation and Application in Functional Cookies

by Giovanna Dellapina, Giovanna Poli, Vanna Moscatelli, Daniela Magalhães, Ana A. Vilas-Boas and Manuela Pintado

Foods 2025, 14(19), 3346; https://doi.org/10.3390/foods14193346 - 26 Sep 2025

Abstract

Citrus by-products are increasingly recognized as a valuable source of bioactive compounds (BCs), particularly flavonoids. Their incorporation into food matrices as functional ingredients aligns with sustainability goals and consumer demand for health-promoting products. However, challenges such as poor stability and undesirable sensory properties [...] Read more.

Citrus by-products are increasingly recognized as a valuable source of bioactive compounds (BCs), particularly flavonoids. Their incorporation into food matrices as functional ingredients aligns with sustainability goals and consumer demand for health-promoting products. However, challenges such as poor stability and undesirable sensory properties limit their direct use in food systems. This study aimed to develop and evaluate functional cookies enriched with microencapsulated flavonoid-rich extracts derived from lemon and orange peels. Flavonoids were extracted with hydroethanolic solvent and characterized by HPLC-DAD. The extracts exhibited high total flavonoid contents: 1960.1 mg/L for orange and 845.7 mg/L for lemon. The extracts were encapsulated using a 1% sodium alginate and 1.36% corn starch blend, producing thermally stable microbeads with flavonoid retention higher than 85% after heating at 230 °C for 30 min. These microbeads were incorporated into gluten-free oat and buckwheat cookies, delivering 166.11 mg/100 g (orange) and 177.13 mg/100 g (lemon) of flavonoids in the product, which covers approximately one-third of the recommended daily intake. Sensory analysis using triangle tests (ISO 4120) (n = 23) showed no significant difference (p > 0.05) between control and enriched cookies, indicating successful masking of potential bitterness or astringency associated with flavonoids. These results demonstrate the effectiveness of microencapsulation in protecting citrus flavonoid-rich extracts and support the development of sustainable, health-oriented bakery products. Moreover, this approach promotes the valorization of agro-industrial by-products, contributing to a more circular food supply chain. Full article

(This article belongs to the Special Issue Advancements in Processing and Value Addition of Underutilized Edible Plants: Extraction, Analysis, and Bioavailability of Phenolic Compounds)

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18 pages, 748 KB

Open AccessArticle

Characterization of Lactiplantibacillus paraplantarum HK-1 and GABA Synthesis Under Simulated Gastrointestinal Conditions

by Susana Castro-Seriche, Joaquin Alvarez-Norambuena, Paulina Lincoñir-Campos, Cristian Gutiérrez-Zamorano, Alvaro Ruiz-Garrido, Bruno Jerez-Angulo, Apolinaria García-Cancino and Alonso Jerez-Morales

Foods 2025, 14(19), 3345; https://doi.org/10.3390/foods14193345 - 26 Sep 2025

Abstract

Gamma-aminobutyric acid (GABA) is a bioactive amino acid with anti-inflammatory and neurotransmitter properties, yet limited information exists regarding its production by Lactiplantibacillus paraplantarum. We evaluated factors that influence GABA synthesis by L. paraplantarum HK-1 and assessed its production in vitro and under [...] Read more.

Gamma-aminobutyric acid (GABA) is a bioactive amino acid with anti-inflammatory and neurotransmitter properties, yet limited information exists regarding its production by Lactiplantibacillus paraplantarum. We evaluated factors that influence GABA synthesis by L. paraplantarum HK-1 and assessed its production in vitro and under simulated gastrointestinal conditions. GABA production was analyzed using HPLC with pre-column derivatization, gene expression was assessed through RT-qPCR, and probiotic characteristics were evaluated using standard microbiological methods. L. paraplantarum HK-1 demonstrated dose-dependent GABA production with monosodium glutamate (MSG) supplementation, achieving maximum levels at 500 mM MSG (161.1 µg/mL), which was significantly higher than those in other treatments (p < 0.01). A strong positive correlation was observed between MSG concentration and GABA production (r = 0.908, p = 0.002). Gene expression analysis revealed a 61.6-fold higher gadB expression at 500 mM MSG compared to 250 mM, though statistical significance with GABA production was not achieved (r = 0.741, p = 0.259). The strain exhibited appropriate probiotic characteristics including γ-hemolytic activity, bile salt tolerance, and acid resistance. Under simulated gastrointestinal conditions, maximum GABA production occurred in the distal colon (148.3 ± 19.0 µg/mL with probiotic vs. 7.2 ± 6.2 µg/mL control), with overall production significantly higher in probiotic-treated groups (p < 0.001). Overall, L. paraplantarum HK-1 produced GABA throughout gastrointestinal phases and showed traits consistent with probiotic use. These results position HK-1 as a promising GABA-producing candidate for functional food applications, pending in vivo validation. Full article

(This article belongs to the Section Food Microbiology)

22 pages, 5564 KB

Open AccessArticle

Non-Destructive and Real-Time Discrimination of Normal and Frozen-Thawed Beef Based on a Novel Deep Learning Model

by Rui Xi, Xiangyu Lyu, Jun Yang, Ping Lu, Xinxin Duan, David L. Hopkins and Yimin Zhang

Foods 2025, 14(19), 3344; https://doi.org/10.3390/foods14193344 - 26 Sep 2025

Abstract

Discrimination between normal (fresh/non-frozen) and frozen-thawed beef is crucial for ensuring food safety. This paper proposed a novel, non-destructive and real-time you only look once for normal and frozen-thawed beef discrimination (YOLO-NF) model using deep learning techniques. The simple, parameter-free attention module (SimAM) [...] Read more.

Discrimination between normal (fresh/non-frozen) and frozen-thawed beef is crucial for ensuring food safety. This paper proposed a novel, non-destructive and real-time you only look once for normal and frozen-thawed beef discrimination (YOLO-NF) model using deep learning techniques. The simple, parameter-free attention module (SimAM) and the squeeze and excitation (SE) attention mechanism were introduced to enhance the model’s performance. A total of 1200 beef samples were used, with their images captured by a charge-coupled device (CCD) camera. In the model development, specifically, the training set comprised 3888 images after data augmentation, while the validation set and test set each included 216 original images. Experimental results on the test set showed that the YOLO-NF model achieved precision, recall, F1-Score and mean average precision (mAP) of 95.5%, 95.2%, 95.3% and 98.6%, respectively, significantly outperforming YOLOv7, YOLOv5 and YOLOv8 models. Additionally, gradient-weighted class activation mapping (Grad-CAM) was adopted to interpret the model’s decision basis. Moreover, the model was deployed on the web interface for user convenience, and the discrimination time on the local server was 0.94 s per image, satisfying the requirements for real-time processing. This study provides a promising technique for high-performance and rapid meat quality assessment in food safety monitoring systems. Full article

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

29 pages, 5160 KB

Open AccessArticle

Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour

by Ioana-Alina Pop, Sylvestre Dossa, Daniela Stoin, Christine Neagu, Diana Moigradean, Ersilia Alexa and Mariana-Atena Poiana

Foods 2025, 14(19), 3343; https://doi.org/10.3390/foods14193343 - 26 Sep 2025

Abstract

Enriching bread with functional ingredients is a promising strategy to enhance the nutritional and bioactive profile of widely consumed foods. This study evaluated partial substitution of wheat flour (WF) with chestnut flour (CF) and rosehip powder (RP) on bread nutritional quality, functionality, and [...] Read more.

Enriching bread with functional ingredients is a promising strategy to enhance the nutritional and bioactive profile of widely consumed foods. This study evaluated partial substitution of wheat flour (WF) with chestnut flour (CF) and rosehip powder (RP) on bread nutritional quality, functionality, and rheology. Five bread formulations were developed by replacing WF with CF at 0%, 5%, 10%, 15%, and 20%. Four other formulations were prepared by replacing WF in the 15% CF sample with RP at 0.5%, 1%, 2%, and 3%. Proximate composition, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH and FRAP), and key physical characteristics were assessed, alongside the retention rates of functional attributes after baking. Rheological behavior of composite flours was analyzed using the MIXOLAB system to evaluate dough performance. Results showed that moderate WF substitution with CF (5–15%) increased dietary fiber and antioxidant activity while maintaining acceptable dough rheology and bread quality. At 20% CF substitution, TPC, TFC, FRAP, and DPPH increased 1.62-, 1.63-, 2.93-, and 3.03-fold versus control, with 59–66% retention. Addition of RP up to 3% to the 15% CF-substituted sample further enhanced bioactive properties, with TPC, TFC, FRAP, and DPPH reaching 2.13-, 2.03-, 4.49-, and 3.99-fold vs. BCF15, while retaining 61–67% of their functionality. Further inclusion of RP up to 2% in the 15% CF formulation maintains acceptable dough and bread performance, while 3% RP maximizes phytochemical enrichment but slightly affects technological properties. The combination of 15% CF and 2% RP provided a balanced enhancement in bioactive content and technological performance, offering a practical approach for producing functional bread with improved nutritional and technological attributes. Full article

(This article belongs to the Special Issue Valorization of Compounds from Natural Sources: Obtaining, Characterizing and Applicability in Food Processing)

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16 pages, 2123 KB

Open AccessArticle

Mechanisms of Quality Preservation in Golden Pomfret Fish Balls Treated with Ultra-High Pressure During Freeze–Thaw Cycles

by Jiawen Liu, Xinyao Zeng, Jiaqi Zhao, Yunfeng Chi, Lin Xiu, Mingzhu Zheng and Huimin Liu

Foods 2025, 14(19), 3342; https://doi.org/10.3390/foods14193342 - 26 Sep 2025

Abstract

The rising demand for convenient, nutritious foods necessitates improved freeze–thaw (F-T) stability in frozen fish balls; however, traditional thermal processing fails to prevent moisture loss, textural degradation, and oxidation. Therefore, this study systematically investigated the effect of ultra-high pressure (UHP) treatment on the [...] Read more.

The rising demand for convenient, nutritious foods necessitates improved freeze–thaw (F-T) stability in frozen fish balls; however, traditional thermal processing fails to prevent moisture loss, textural degradation, and oxidation. Therefore, this study systematically investigated the effect of ultra-high pressure (UHP) treatment on the quality of golden pomfret fish balls (Trachinotus ovatus) using two-step heating as a control during the F-T cycles. The results showed that compared to two-step heating, UHP significantly reduced the thawing loss (0.68 times) and centrifugal water loss (2.43 times) by enhancing the water-binding capacity (15–20%) and forming denser gel networks. Microstructural analysis revealed that UHP resulted in a more compact internal structure, reduced porosity, altered ice-crystal geometry, and a slower recrystallization rate of the fish balls. Furthermore, UHP effectively reduced protein oxidation (34.53% lower carbonyl increase) and lipid peroxidation (15.6% lower TBARS value) after five F-T cycles compared to the control. Correlation analysis confirmed the dual role of UHP in the regulation of oxidative and structural stability. These findings provide a new technological approach for processing and storing fish balls. Full article

(This article belongs to the Special Issue Nutrition, Safety and Storage of Seafoods)

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16 pages, 13764 KB

Open AccessArticle

Rheological Properties and Emulsion Stability of Peach Gum Polysaccharides with Different Molecular Weights

by Haoyu Si, Dongmei Zhang, Fan Xie, Songheng Wu, Bingjie Chen, Xiao Wang, Dapeng Sun, Zhan Lin, Yongjin Qiao and Yi Zhang

Foods 2025, 14(19), 3341; https://doi.org/10.3390/foods14193341 - 26 Sep 2025

Abstract

Peach gum polysaccharide (PGP), a natural biopolymer extracted from the resin of the peach tree, holds significant potential for applications in food, cosmetics, and pharmaceutical industries. However, detailed analysis and exploration of its physical and chemical properties remain limited. This study investigates the [...] Read more.

Peach gum polysaccharide (PGP), a natural biopolymer extracted from the resin of the peach tree, holds significant potential for applications in food, cosmetics, and pharmaceutical industries. However, detailed analysis and exploration of its physical and chemical properties remain limited. This study investigates the physicochemical properties, rheological behavior and emulsion stability of PGPs extracted using thermal (TPGP) and enzymatic (EPGP) methods. The results indicate that both polysaccharide fractions exhibit similar arabinogalactan (AG) structures, with high contents of arabinose and xylose, as evidenced by FTIR spectra and monosaccharide composition. However, high-performance size-exclusion chromatography (HPSEC) revealed differences in molecular weights and chain conformations, leading to distinct rheological behaviors. PGP solutions exhibited pseudoplastic flow behavior, with TPGP demonstrating higher viscosity due to its larger molecular weight (1.295 × 10⁷ g mol⁻¹). As the PGP concentration increased, gel strength and emulsion stability improved significantly. This study provides more insight into the rheological and emulsifying characteristics of PGPs extracted by varied methods, facilitating their potential applications in food industries. Full article

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

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16 pages, 558 KB

Open AccessArticle

Antioxidant, Antidiabetic, Anti-Obesity, and Anti-Inflammatory Activity of Tomato-Based Functional Snack Bars Enriched with Pea and RuBisCO Proteins

by Elena Tomassi, Morena Gabriele, Agnese Sgalippa, Muhammed Rasim Gul, Ozan Tas, Mecit Halil Oztop and Laura Pucci

Foods 2025, 14(19), 3340; https://doi.org/10.3390/foods14193340 - 26 Sep 2025

Abstract

Snack bars are convenient, ready-to-eat foods with various natural ingredients and may serve as functional foods, offering bioactive phytochemicals. In this study, tomato-based snack bars enriched in plant proteins were evaluated for their antioxidant, antidiabetic, anti-obesity, and anti-inflammatory properties by in vitro test, [...] Read more.

Snack bars are convenient, ready-to-eat foods with various natural ingredients and may serve as functional foods, offering bioactive phytochemicals. In this study, tomato-based snack bars enriched in plant proteins were evaluated for their antioxidant, antidiabetic, anti-obesity, and anti-inflammatory properties by in vitro test, comparing different protein sources (pea and RuBisCO) and drying methods (microwave vacuum and oven). The rubisco bars exhibited the highest levels of polyphenols (10.12 ± 0.27 mg GAE/g) and flavonoids (5.65 ± 0.47 mg CE/g), and demonstrated superior antioxidant capacity in DPPH, ORAC, and FRAP assays, particularly when microwaved. Rubisco bars also exhibited better inhibition activity of dipeptidyl-peptidase IV and pancreatic lipase, suggesting potential antidiabetic and anti-obesity effects. In contrast, pea bars displayed notable anti-inflammatory effects by reducing tumor necrosis factor (TNF)-α-induced cyclooxygenase-2 (COX-2) expression in intestinal cells. Both protein types were digestible, though rubisco bars released more peptides during simulated gastrointestinal digestion. While these in vitro findings provide insights into the functional potential of tomato-based snack bars, further studies, including in vivo investigations, are required to confirm their health-promoting effects and to evaluate physiologically relevant doses. Overall, these findings highlight the potential of tomato-based snack bars as sustainable, nutrient-rich functional foods with potential health-promoting properties. Full article

(This article belongs to the Special Issue Advances on Functional Foods with Antioxidant Bioactivity)

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17 pages, 375 KB

Open AccessArticle

Quality Assessment of Sremska, Nitrite-Free Dry Fermented Sausage Pasteurized with Mild Heat Treatment

by Miroslav Ducic, Jelena Petrovic, Jelena Vranesevic, Danijela Vranic, Milan Baltic and Ljilja Torovic

Foods 2025, 14(19), 3339; https://doi.org/10.3390/foods14193339 - 26 Sep 2025

Abstract

The quality of the Serbian dry fermented sausage, Sremska, was evaluated without added nitrite and pasteurized post-ripening. As an extra safety measure to eliminate Salmonella, mild heat treatments (47 °C/6.5 h or 53 °C/22.1 min) were used. The effect of starter culture [...] Read more.

The quality of the Serbian dry fermented sausage, Sremska, was evaluated without added nitrite and pasteurized post-ripening. As an extra safety measure to eliminate Salmonella, mild heat treatments (47 °C/6.5 h or 53 °C/22.1 min) were used. The effect of starter culture on product quality was also examined. Sausages were tested at the start of production and after 30 days of storage, measuring physicochemical properties, microbiota populations, biogenic amines, lipid oxidation, and sensory qualities. The absence of nitrite did not cause significant changes in microbiota. Pasteurization lowered total viable counts and lactic acid bacteria by up to 3.5 log CFU/g, especially in sausages with starter culture. Enterobacteriaceae were fully eliminated only in pasteurized products. Pathogens like Listeria monocytogenes and Staphylococcus aureus were not detected. Moderate biogenic amine levels were found in all samples (189.4–312.2 mg/kg), with higher amounts in sausages without nitrite. Neither starter culture nor pasteurization significantly affected biogenic amine levels, although pasteurization helped limit their buildup during storage. Lipid oxidation remained low (0.14–0.25 mg/kg), with slightly higher levels in sausages with starter culture; no changes due to pasteurization or nitrite absence were observed. Sensory evaluation showed all sausages received high scores. Texture, juiciness, aroma, and flavor of sausages made with starter culture were unaffected by nitrite absence or pasteurization. Sausages without starter culture scored slightly lower without nitrite compared to those with it. Pasteurization improved texture, juiciness, aroma plus flavor, and overall acceptability of all sausages without starter culture. Overall, the study concluded that nitrite-free Sremska sausages, when pasteurized with a mild heat process, maintained good quality and enhanced safety. Full article

(This article belongs to the Special Issue Conventional and Emerging Meat Processing Techniques for Improved Shelf Life and Quality)

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18 pages, 1396 KB

Open AccessArticle

High-Pressure Homogenized Seaweed Cellulose Nanofibrils-Based Emulsion Gel: An Innovative Platform for Fucoxanthin Encapsulation and Stability Improvement

by Mingrui Wang, Ying Tuo, Yixiao Li, Qianhui Xiao, Yue Liu, Long Wu, Hui Zhou, Yidi Cai, Yuqing Zhang and Xiang Li

Foods 2025, 14(19), 3338; https://doi.org/10.3390/foods14193338 - 26 Sep 2025

Abstract

Poor solubility and bioavailability have limited the application of fucoxanthin and functional food processing. In order to encapsulate fucoxanthin in delivery systems, cellulose nanofibril-stabilized emulsion gels (CNFs) derived from industrial brown seaweed residue were developed to enhance fucoxanthin delivery. Cellulose nanofibrils (CNFs) were [...] Read more.

Poor solubility and bioavailability have limited the application of fucoxanthin and functional food processing. In order to encapsulate fucoxanthin in delivery systems, cellulose nanofibril-stabilized emulsion gels (CNFs) derived from industrial brown seaweed residue were developed to enhance fucoxanthin delivery. Cellulose nanofibrils (CNFs) were isolated using high-pressure homogenization at 105 MPa through 5, 10, and 15 cycles (denoted as C5, C10, and C15) and yielding reduced crystallinity down to 52.91 ± 2.13% (C15). The minimum particle size of the present CNFs is approximately 37 nm (C15). Moreover, single-factor and orthogonal experiments optimized the stability of the present emulsion. A 17.5 mg/mL CNFs 50% oil phase with coconut oil, 0.5 mg/mL fucoxanthin, and homogenization for 60 s were identified to be the optimal conditions for such emulsion gel. The present emulsions demonstrated a high storage stability at 4 °C versus 25 °C, which maintained minimal phase separation over 8 days. The release kinetics showed significant dependencies with fucoxanthin release increasing to 9.22 ± 0.62% at pH 8.0, 9.52 ± 0.58% under 1000 mM NaCl, and 8.25 ± 0.62% at 100 °C. In addition, the CNFs effectively preserved the antioxidant activity of the fucoxanthin under different pH values, salinities, and temperatures. The results establish seaweed-derived CNFs as effective stabilizers for fucoxanthin encapsulation, enhancing stability while preserving functionality against food-processing stresses. To our knowledge, no prior research has been reported on a fucoxanthin delivery system utilizing an emulsion gel stabilized by cellulose nanofibrils (CNFs). Such emulsions might provide a sustainable strategy for valorizing seaweed waste and advance functional food applications of marine bioactives. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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19 pages, 1008 KB

Open AccessArticle

Combined Pre- and Postharvest Melatonin Treatments Improve the Functional Quality of the Sweet Cherry cv. ‘Sunburst’

by Fernando Garrido-Auñón, María Emma García-Pastor, María Serrano, Daniel Valero and Vicente Agulló

Foods 2025, 14(19), 3337; https://doi.org/10.3390/foods14193337 - 26 Sep 2025

Abstract

Chronic metabolic disorders have increased recently due to changes in dietary habits and lifestyle. Red-coloured fruits, such as sweet cherries, are rich in anthocyanins and other (poly)phenolic compounds with health-promoting properties, which has garnered growing scientific interest. Melatonin elicitation has emerged as a [...] Read more.

Chronic metabolic disorders have increased recently due to changes in dietary habits and lifestyle. Red-coloured fruits, such as sweet cherries, are rich in anthocyanins and other (poly)phenolic compounds with health-promoting properties, which has garnered growing scientific interest. Melatonin elicitation has emerged as a promising strategy to improve the functional quality of these fruits. This research investigates, for the first time, the combined effect of pre- and postharvest melatonin treatments, followed by a cold storage (2 °C) of 21 days, on the endogenous melatonin and phenolic compound levels of 90 sweet cherries (n = 3) from the ‘Sunburst’ cultivar and harvested from 9 trees per treatment. Single preharvest or postharvest melatonin treatments increased the endogenous melatonin content via direct absorption and activation of key biosynthetic genes, while they reduced anthocyanin, hydroxycinnamic acid, and flavonol levels, likely due to a ripening-delaying effect at harvest. Nevertheless, the combined treatment increased endogenous melatonin levels 5-fold compared to harvest and increased all measured polyphenolic compound levels, including a 29% rise in total anthocyanins reverting the delay in the ripening process. These effects suggest upregulation of genes in the phenylpropanoid pathway and could improve fruit’s functional quality. The response to melatonin is cultivar- and dose-dependent. Future research should investigate genetic and transcriptomic validation to confirm these potential effects and assess whether increased bioactive compound content would translate into measurable human health benefits. Full article

(This article belongs to the Special Issue Sustainable Agro-Food Production and Its Relation to Health-Promoting Compounds)

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