Foods

21 pages, 2340 KiB

Open AccessArticle

Threitol, a Novel Functional Sugar Alcohol Biosynthesized by Engineered Yarrowia lipolytica, Has the Potential as a Low-Calorie Sugar-Reducing Sweetener

by Qing Li, Shuo Xu, Tong Li, Liyun Ji and Hairong Cheng

Foods 2025, 14(14), 2539; https://doi.org/10.3390/foods14142539 (registering DOI) - 20 Jul 2025

Abstract

The global obesity and metabolic syndrome epidemic have accelerated demand for reduced-sugar food, prompting the food industry to adopt functional sugar alcohols as sucrose substitutes. Threitol is a four-carbon sugar alcohol and an isomer of erythritol. However, there is a scarcity of studies [...] Read more.

The global obesity and metabolic syndrome epidemic have accelerated demand for reduced-sugar food, prompting the food industry to adopt functional sugar alcohols as sucrose substitutes. Threitol is a four-carbon sugar alcohol and an isomer of erythritol. However, there is a scarcity of studies reporting on the edible safety of threitol. This study assessed threitol’s toxicological and metabolic properties. Acute oral administration (10 g/kg) caused no mortality or abnormalities in mice. Repeated 28-day exposure revealed no behavioral or histopathological alterations, with negative outcomes in three genotoxicity tests. Metabolic studies in rats demonstrated that the majority of ingested threitol is excreted in the urine within 24 h. Sensory evaluation indicated threitol’s sweetness equivalence to sucrose, exceeding erythritol and allulose. Notably, 16S rRNA sequencing revealed gut microbiota modulation in threitol-fed mice, indicating potential intestinal health benefits. These integrated findings establish threitol’s preclinical safety and support its development as a novel low-calorie sweetener. Full article

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

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19 pages, 923 KiB

Open AccessArticle

Coordinated Development and Spatiotemporal Evolution Trends of China’s Agricultural Trade and Production from the Perspective of Food Security

by Yueyuan Yang, Chunjie Qi, Yumeng Gu and Cheng Gui

Foods 2025, 14(14), 2538; https://doi.org/10.3390/foods14142538 (registering DOI) - 20 Jul 2025

Abstract

Ensuring food security necessitates a high level of coordinated development between agricultural trade and production. Based on China’s provincial panel data from 2010 to 2023, this study constructs an evaluation index system for agricultural trade and production, employing an entropy-weighted TOPSIS model to [...] Read more.

Ensuring food security necessitates a high level of coordinated development between agricultural trade and production. Based on China’s provincial panel data from 2010 to 2023, this study constructs an evaluation index system for agricultural trade and production, employing an entropy-weighted TOPSIS model to measure their development levels. On this basis, a coupling coordination degree model and Moran’s I indices are used to analyze the coordinated development level’s temporal changes and spatial effects. The research finds that the development levels of China’s agricultural trade and production show an upward trend but currently still exhibit the pattern of higher levels in Eastern China and lower levels in Western China. The coupling coordination level between them demonstrates an increasing trend, yet the overall level remains relatively low, with an average value of only 0.445, consistently staying in a marginal disorder “running-in stage” and spatially presenting a distinct “east-high–west-low” stepped distribution pattern. Furthermore, from a spatial perspective, the Global Moran’s index decreased from 0.293 to 0.280. The coupling coordination degree of agricultural trade and production in China generally exhibits a positive spatial autocorrelation, but this effect has been weakening over time. Most provinces show spatial clustering characteristics of high–high and low–low agglomeration in local space, and this feature is relatively stable. Building on these insights, this study proposes a refinement of the coordination mechanisms between agricultural trade and production, alongside the implementation of differentiated regional coordinated development strategies, to promote the coupled and coordinated advancement of agricultural trade and production. Full article

(This article belongs to the Special Issue Global Food Insecurity: Challenges and Solutions)

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29 pages, 1880 KiB

Open AccessReview

Bioactive Metabolites of Dioscorea Species and Their Potential Applications in Functional Food Development

by Pengcheng Wang, Yashi Wang, Shiqi Liu, Kai Wang, Yuxuan Yao, Weizhen Liu, Donghui Li, Wei Wang, Bin Li and Yupei Yang

Foods 2025, 14(14), 2537; https://doi.org/10.3390/foods14142537 (registering DOI) - 20 Jul 2025

Abstract

Dioscorea species, known as “Yams”, belong to the Dioscoreaceae family. Members of the Dioscoreaceae family are widely distributed across subtropical and tropical regions. They are notable for their high content of starch, dietary fiber, and various bioactive compounds. In addition to serving as [...] Read more.

Dioscorea species, known as “Yams”, belong to the Dioscoreaceae family. Members of the Dioscoreaceae family are widely distributed across subtropical and tropical regions. They are notable for their high content of starch, dietary fiber, and various bioactive compounds. In addition to serving as a staple food source, these tubers possess significant medicinal value in traditional medicine, particularly for treating diabetes, diarrhea, and various inflammatory diseases. This study aimed to comprehensively summarize the active components and food development potential of Dioscorea species from research over the past decade by searching commonly used databases such as PubMed, Web of Science, Scopus, and Google Scholar. This review highlights the classification of bioactive compounds in Dioscorea spp. using the NPClassifier tool. We discuss 60 representative bioactive metabolites, including terpenoids, phenylpropanoids, carbohydrates, fatty acids, alkaloids, and amino acids. Additionally, we discuss the functional food applications and regulations of Dioscorea spp., which possess antioxidant, anti-inflammatory, anti-diabetic, and anticancer properties. This review is expected to provide scientific ideas for future research related to prioritizing the optimization of extraction technologies, the execution of rigorous clinical trials to confirm therapeutic effects, and the exploration of novel applications of Dioscorea spp. bioactives to fully harness their potential in improving human health. Full article

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

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13 pages, 2374 KiB

Open AccessArticle

Interaction Between Bovine Serum Albumin and Trans-Resveratrol: Multispectroscopic Approaches and Molecular Dynamics Simulation

by Xiujuan Li, Mimi Guo, Chenxia Xie, Yalin Xue, Junhui Zhang, Dong Zhang and Zhangqun Duan

Foods 2025, 14(14), 2536; https://doi.org/10.3390/foods14142536 (registering DOI) - 20 Jul 2025

Abstract

Recent studies have increasingly focused on molecular interactions between small molecules and proteins, especially binding mechanisms and thermodynamics, using multispectroscopic and molecular dynamics approaches. This study elucidated the molecular interaction mechanism between bovine serum albumin (BSA) and trans-resveratrol (Res) through an integrated [...] Read more.

Recent studies have increasingly focused on molecular interactions between small molecules and proteins, especially binding mechanisms and thermodynamics, using multispectroscopic and molecular dynamics approaches. This study elucidated the molecular interaction mechanism between bovine serum albumin (BSA) and trans-resveratrol (Res) through an integrated approach combining multispectroscopic analyses and molecular dynamics simulations. The fluorescence quenching study revealed a static quenching mechanism between BSA and Res, which was further confirmed via ultraviolet–visible (UV-Vis) absorption spectroscopy. In particular, K_SV decreased from 5.01 × 10⁴ M⁻¹ at 298 K to 3.99 × 10⁴ M⁻¹ at 318 K. Furthermore, the calculated K_q values significantly exceeded 1 × 10¹² M⁻¹ s⁻¹. With increasing Res concentration, the peak fluorescence intensities of Tyr and Trp residues both exhibited a blue shift. The α-helix content of the BSA–Res complex was 59.8%, slightly lower than that of BSA (61.3%). Res was found to bind to site I in subdomain IIA of BSA. The molecular dynamics simulation also identified the specific binding of Res to site I of BSA, while thermodynamic studies revealed that the binding process occurs spontaneously and is primarily mediated by hydrogen bonding interactions. These findings not only enrich the theoretical framework of small-molecule–protein interactions but also provide a crucial scientific foundation for the development and utilization of natural products. Full article

(This article belongs to the Section Food Analytical Methods)

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28 pages, 1112 KiB

Open AccessArticle

Customer Retention in the Philippine Food Sector: Health Measures, Market Access, and Strategic Adaptation After the COVID-19 Pandemic

by Ma. Janice J. Gumasing

Foods 2025, 14(14), 2535; https://doi.org/10.3390/foods14142535 (registering DOI) - 19 Jul 2025

Abstract

This study investigates the critical determinants of customer retention in casual dining restaurants within the context of the post-pandemic “new normal.” Anchored in service quality and consumer behavior theories, the research examines the influences of food quality, health measures, perceived price, brand image, [...] Read more.

This study investigates the critical determinants of customer retention in casual dining restaurants within the context of the post-pandemic “new normal.” Anchored in service quality and consumer behavior theories, the research examines the influences of food quality, health measures, perceived price, brand image, ambiance, and location on customer decision making. Using Partial Least Squares Structural Equation Modeling (PLS-SEM), data from 336 respondents in the National Capital Region, Philippines were analyzed to assess the relationships among these variables and their effects on restaurant selection and customer retention. The results reveal that food quality (β = 0.698, p < 0.05) exerts the strongest influence on restaurant selection, followed by health measures (β = 0.477, p = 0.001), perceived price (β = 0.378, p < 0.02), and brand image (β = 0.341, p < 0.035). Furthermore, health measures (β = 0.436, p = 0.002) and restaurant selection (β = 0.475, p < 0.05) significantly enhance customer retention, while ambiance and location were not found to be significant predictors. These findings offer theoretical contributions to the service quality and consumer trust literature and provide practical and policy-relevant insights for food establishments adapting to health-driven consumer expectations. The study highlights the need for the strategic integration of safety protocols, pricing value, and brand positioning to foster long-term loyalty and resilience in the evolving food service market. Full article

(This article belongs to the Section Sensory and Consumer Sciences)

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15 pages, 2245 KiB

Open AccessArticle

Whey Protein Isolate and β-Lactoglobulin-Modified Alginate Hydrogel Scaffolds Enhance Cell Proliferation for Cultivated Meat Applications

by Irfan Tahir, Christopher Foley and Rachael Floreani

Foods 2025, 14(14), 2534; https://doi.org/10.3390/foods14142534 (registering DOI) - 19 Jul 2025

Abstract

Innovative changes to our current food system are needed, and one solution is cultivated meat, which uses modern engineering, materials science, and biotechnology to produce animal protein. This article highlights the advantages of incorporating whey protein isolate (WPI) and β-lactoglobulin (β-LG) into hydrogel [...] Read more.

Innovative changes to our current food system are needed, and one solution is cultivated meat, which uses modern engineering, materials science, and biotechnology to produce animal protein. This article highlights the advantages of incorporating whey protein isolate (WPI) and β-lactoglobulin (β-LG) into hydrogel networks to aid cell growth on cultivated meat scaffolds. The protein and polysaccharide (i.e., alginate) components of the scaffolds are food-grade and generally regarded as safe ingredients, enabling the transition to more food-safe, edible, and nutritious scaffolds. The impact of WPI and varying properties on cell performance was evaluated; alginate concentration and the addition of proteins into the hydrogels significantly altered their stiffness and strength. The results of this study demonstrate the innocuous nature of novel scaffolds and reveal enhanced cell proliferation on WPI and β-LG-modified groups compared to standard biomaterial controls. This work serves as a stepping stone for more comprehensive analyses of WPI, β-LG, and alginate scaffolds for use in cultivated meat research and production. Full article

(This article belongs to the Special Issue New Insights into the Development and Advancements of Sustainable Dairy and Meat Products)

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Graphical abstract

11 pages, 811 KiB

Open AccessSystematic Review

Rat Hepatitis E Virus (Rocahepevirus ratti): A Systematic Review of Its Presence in Water, Food-Related Matrices, and Potential Risks to Human Health

by Sérgio Santos-Silva, Helena M. R. Gonçalves, Wim H. M. Van der Poel, Maria S. J. Nascimento and João R. Mesquita

Foods 2025, 14(14), 2533; https://doi.org/10.3390/foods14142533 (registering DOI) - 19 Jul 2025

Abstract

Rat hepatitis E virus (rat HEV) is an emerging zoonotic virus detected in rodents worldwide, with increasing evidence of presence in environmental sources such as surface water, wastewater and bivalves. This systematic review compiles and analyzes all the published research on rat HEV [...] Read more.

Rat hepatitis E virus (rat HEV) is an emerging zoonotic virus detected in rodents worldwide, with increasing evidence of presence in environmental sources such as surface water, wastewater and bivalves. This systematic review compiles and analyzes all the published research on rat HEV contamination in these matrices, as well as its implications for human health. A comprehensive literature search was conducted using databases such as PubMed, Scopus, Web of Science, and Mendeley, including studies published up until 27 May 2025. Studies were included if they evaluated rat HEV in water- or food-related matrices using molecular detection. The risk of bias was not assessed. The certainty of evidence was not formally evaluated. Limitations include reliance on PCR methods without infectivity confirmation. Following PRISMA inclusion and exclusion criteria, eight eligible studies were analyzed. The results show high detection rates of rat HEV RNA in influent wastewater samples from several high-income European countries, namely Sweden, France, Italy, Spain and Portugal. Lower detection rates were found in effluent wastewater and surface waters in Sweden. In bivalve mollusks sampled in Brazil, rat HEV RNA was detected in 2.2% of samples. These findings show the widespread environmental presence of rat HEV, particularly in urban wastewater systems. While human infections by rat HEV have been documented, the true extent of rat HEV zoonotic potential remains unclear. Given the risks associated with this environmental rat HEV contamination, enhanced surveillance, standardized detection methods, and targeted monitoring programs in food production and water management systems are essential to mitigate potential public health threats. Establishing such programs will be crucial for understanding the impact of rat HEV on human health. Full article

(This article belongs to the Section Food Toxicology)

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14 pages, 870 KiB

Open AccessArticle

Evaluation of Packaging Effects on the Phenolic Profile and Sensory Characteristics of Extra Virgin Olive Oil During Storage Using Liquid Chromatography Coupled with Mass Spectrometry

by Mohamed M. Abuhabib, Francesc M. Campins-Machado, Julián Lozano-Castellón, Antònia Ninot, Agustí Romero-Aroca, Rosa M. Lamuela-Raventós, Maria Pérez and Anna Vallverdú-Queralt

Foods 2025, 14(14), 2532; https://doi.org/10.3390/foods14142532 (registering DOI) - 19 Jul 2025

Abstract

The health benefits of extra virgin olive oil (EVOO), including improved cardiovascular health and metabolic function, are linked to its phenolic content. This study evaluated how storage duration and packaging affect the phenolic composition and sensory quality of Corbella EVOO. Oils were analyzed [...] Read more.

The health benefits of extra virgin olive oil (EVOO), including improved cardiovascular health and metabolic function, are linked to its phenolic content. This study evaluated how storage duration and packaging affect the phenolic composition and sensory quality of Corbella EVOO. Oils were analyzed at production and after 6 and 12 months of storage in two types of packaging: bag-in-box; stainless steel containers with a nitrogen headspace. UPLC-MS/MS profiling quantified 23 phenolic compounds, predominantly secoiridoids such as oleuropein and ligstroside aglycones. Oleuropein aglycone increased over time, whereas ligstroside aglycone peaked mid-storage before declining, likely converting to oleocanthal. Lignans and flavonoids degraded during storage, although luteolin increased, potentially due to glucoside hydrolysis. Bag-in-box packaging better preserved phenolic content than stainless steel. A sensory analysis corroborated the chemical findings, with oils stored in stainless steel showing greater reductions in pungency and astringency. A Pearson correlation linked bitterness with oleuropein aglycone (r = 0.44) and oleacein (r = 0.66), pungency with oleocanthal (r = 0.81), and astringency with oleacein (r = 0.86) and oleocanthal (r = 0.71). These findings highlight the importance of packaging in preserving the phenolic composition responsible for the sensory qualities of EVOO over time. Full article

(This article belongs to the Special Issue Application of Mass Spectrometry-Based Omics and Chemometrics in Food)

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21 pages, 7147 KiB

Open AccessArticle

A Novel Polysaccharide from Blackened Jujube: Structural Characterization and Immunoactivity

by Meng Meng, Fang Ning, Xiaoyang He, Huihui Li, Yinyin Feng, Yanlong Qi and Huiqing Sun

Foods 2025, 14(14), 2531; https://doi.org/10.3390/foods14142531 (registering DOI) - 19 Jul 2025

Abstract

Previously, research adopted an ultrasound-assisted extraction method to isolate crude polysaccharide from blackened jujube, followed by preliminary structural identification of the purified polysaccharide (BJP). This manuscript analyzed the accurate structure and immunomodulatory activity of BJP. Further structural identification indicated that BJP was mainly [...] Read more.

Previously, research adopted an ultrasound-assisted extraction method to isolate crude polysaccharide from blackened jujube, followed by preliminary structural identification of the purified polysaccharide (BJP). This manuscript analyzed the accurate structure and immunomodulatory activity of BJP. Further structural identification indicated that BJP was mainly composed of →3)-α-L-Araf-(1→, →3,5)-α-L-Araf-(1→, →3)-β-D-GalpA-(1→, →2,4)-β-D-Galp-(1→, →4)-β-D-GalpA-(1→, →3)-α-L-Rhap-(1→ and →3,4)-α-L-Rhap-(1→. The immunomodulatory effects of BJP were examined using a mouse model with immunosuppression induced by cyclophosphamide. The findings suggested that BJP could relieve the condition of immunosuppressed mice. BJP could inhibit decreases in the body weight and organ index of mice, and HE staining showed that BJP could alleviate the harm to spleen and thymus tissues. BJP enhanced the secretion of interferon-γ (IFN-γ), tumor necrosis factor-α (TNF-α), interleukin-2 (IL-2), interleukin-6 (IL-6), immunoglobulin A (IgA), and immunoglobulin G (IgG) in serum. It also reduced liver oxidative stress by increasing superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH) activities, while lowering malondialdehyde (MDA) levels. Moreover, BJP contributed to the maintenance of gut homeostasis by stimulating the generation of short-chain fatty acids in the cecal contents. The study aims to establish a solid basis for the comprehensive development of blackened jujube and furnish a theoretical framework for its polysaccharides’ role in immune modulation. Full article

(This article belongs to the Section Food Nutrition)

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14 pages, 5679 KiB

Open AccessArticle

Characterization of Physicochemical Qualityand Volatiles in Donkey Meat Hotpot Under Different Boiling Periods

by Lingyun Sun, Mengmeng Mi, Shujuan Sun, Lu Ding, Yan Zhao, Mingxia Zhu, Yun Wang, Muhammad Zahoor Khan, Changfa Wang and Mengmeng Li

Foods 2025, 14(14), 2530; https://doi.org/10.3390/foods14142530 - 18 Jul 2025

Abstract

Hotpot dishes are widely favored by consumers for their flavor profiles developed during the cooking process. This study investigated the quality characteristics and volatile compounds (VOCs) of donkey meat slices across varying boiling durations (0–42 s) using gas chromatography–ion mobility spectrometry (GC-IMS). The [...] Read more.

Hotpot dishes are widely favored by consumers for their flavor profiles developed during the cooking process. This study investigated the quality characteristics and volatile compounds (VOCs) of donkey meat slices across varying boiling durations (0–42 s) using gas chromatography–ion mobility spectrometry (GC-IMS). The results demonstrated that donkey meat boiled for 12–18 s exhibited optimal characteristics in terms of meat retention, color parameters, shear force values, and pH measurements. Forty-eight distinct VOCs were identified in the samples, with aldehydes, alcohols, ketones, acids, furans, and esters representing the predominant categories. Among these compounds, 18 were identified as characteristic aroma compounds, including 3-hexanone, 2, 3-butanedione, and oct-1-en-3-ol. Samples subjected to different boiling durations were successfully differentiated through topographic plots, fingerprint mapping, and multivariate analysis. The abundance and diversity of VOCs reached peak values in samples boiled for 12–18 s. Furthermore, 28 VOCs were identified as potential markers for distinguishing between different boiling durations, including 2-butoxyethanol D, benzaldehyde D, and (E)-2-pentenal D. This study concludes that a boiling duration of 12–18 s for donkey meat during hotpot preparation yields optimal quality characteristics and volatile flavor compound profiles and provides valuable insights for standardizing cooking parameters in hotpot preparations of other meat products. It is necessary to confirm this finding with sensory evaluations in further research. Full article

(This article belongs to the Section Meat)

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17 pages, 1035 KiB

Open AccessReview

Ancient Grains as Functional Foods: Integrating Traditional Knowledge with Contemporary Nutritional Science

by Jude Juventus Aweya, Drupat Sharma, Ravneet Kaur Bajwa, Bliss Earnest, Hajer Krache and Mohammed H. Moghadasian

Foods 2025, 14(14), 2529; https://doi.org/10.3390/foods14142529 - 18 Jul 2025

Abstract

Ancient grains, including wild rice, millet, fonio, teff, quinoa, amaranth, and sorghum, are re-emerging as vital components of modern diets due to their dense nutritional profiles and diverse health-promoting bioactive compounds. Rich in high-quality proteins, dietary fiber, essential micronutrients, and a broad spectrum [...] Read more.

Ancient grains, including wild rice, millet, fonio, teff, quinoa, amaranth, and sorghum, are re-emerging as vital components of modern diets due to their dense nutritional profiles and diverse health-promoting bioactive compounds. Rich in high-quality proteins, dietary fiber, essential micronutrients, and a broad spectrum of bioactive compounds such as phenolic acids, flavonoids, carotenoids, phytosterols, and betalains, these grains exhibit antioxidant, anti-inflammatory, antidiabetic, cardioprotective, and immunomodulatory properties. Their health-promoting effects are underpinned by multiple interconnected mechanisms, including the reduction in oxidative stress, modulation of inflammatory pathways, regulation of glucose and lipid metabolism, support for mitochondrial function, and enhancement of gut microbiota composition. This review provides a comprehensive synthesis of the essential nutrients, phytochemicals, and functional properties of ancient grains, with particular emphasis on the nutritional and molecular mechanisms through which they contribute to the prevention and management of chronic diseases such as cardiovascular disease, type 2 diabetes, obesity, and metabolic syndrome. Additionally, it highlights the growing application of ancient grains in functional foods and nutrition-sensitive dietary strategies, alongside the technological, agronomic, and consumer-related challenges limiting their broader adoption. Future research priorities include well-designed human clinical trials, standardization of compositional data, innovations in processing for nutrient retention, and sustainable cultivation to fully harness the health, environmental, and cultural benefits of ancient grains within global food systems. Full article

(This article belongs to the Special Issue Functional Foods and Nutraceuticals in the Prevention of Noncommunicable Chronic Diseases)

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22 pages, 2108 KiB

Open AccessArticle

Evaluation of Broad-Spectrum Pesticides Based on Unified Multi-Analytical Procedure in Fruits and Vegetables for Acute Health Risk Assessment

by Bożena Łozowicka, Piotr Kaczyński, Magdalena Jankowska, Ewa Rutkowska, Piotr Iwaniuk, Rafał Konecki, Weronika Rogowska, Aida Zhagyparova, Damira Absatarova, Stanisław Łuniewski, Marcin Pietkun and Izabela Hrynko

Foods 2025, 14(14), 2528; https://doi.org/10.3390/foods14142528 - 18 Jul 2025

Abstract

Fruits and vegetables are crucial components of a healthy diet, which are susceptible to pests. Therefore, the application of pesticides is a basic manner of crop chemical protection. The aim of this study was a comprehensive analysis of pesticide occurrence in 1114 samples [...] Read more.

Fruits and vegetables are crucial components of a healthy diet, which are susceptible to pests. Therefore, the application of pesticides is a basic manner of crop chemical protection. The aim of this study was a comprehensive analysis of pesticide occurrence in 1114 samples of fruits and vegetables. A unified multi-analytical protocol was used composed of primary–secondary amine/graphitized carbon black/magnesium sulfate to purify samples with diversified profile of interfering substances. Moreover, the obtained analytical data were used to evaluate the critical acute health risk in subpopulations of children and adults within European limits criteria. Out of 550 pesticides analyzed, 38 and 69 compounds were noted in 58.6% of fruits and 44.2% of vegetables, respectively. Acetamiprid (14.1% of all detections) and captan (11.3%) occurred the most frequently in fruits, while pendimethalin (10.6%) and azoxystrobin (8.6%) occurred the most frequently in vegetables. A total of 28% of vegetable and 43% of fruit samples were multiresidues with up to 13 pesticides in dill, reaching a final concentration of 0.562 mg kg⁻¹. Maximum residue level (MRL) was exceeded in 7.9% of fruits and 7.3% of vegetables, up to 7900% MRL for chlorpyrifos in dill (0.79 mg kg⁻¹). Notably, 8 out of 38 pesticides found in fruits (21%; 1.2% for carbendazim) and 24 out of 69 compounds in vegetables (35%, 7.4% for chlorpyrifos) were not approved in the EU. Concentrations of pesticides exceeding MRL were used to assess acute health risk for children and adults. Moreover, the incidence of acute health risk was proved for children consuming parsnip with linuron (156%). In other cases, it was below 100%, indicating that Polish food is safe. The work provides reliable and representative scientific data on the contamination of fruits and vegetables with pesticides. It highlights the importance of legislative changes to avoid the occurrence of not approved pesticides in the EU, increasing food and health safety. Full article

(This article belongs to the Section Food Toxicology)

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21 pages, 4050 KiB

Open AccessArticle

Classification Prediction of Jujube Variety Based on Hyperspectral Imaging: A Comparative Study of Intelligent Optimization Algorithms

by Quancheng Liu, Jun Zhou, Zhaoyi Wu, Didi Ma, Yuxuan Ma, Shuxiang Fan and Lei Yan

Foods 2025, 14(14), 2527; https://doi.org/10.3390/foods14142527 - 18 Jul 2025

Abstract

Accurate classification of jujube varieties is essential for ensuring their quality and medicinal value. Traditional methods, relying on manual detection, are inefficient and fail to meet the demands of modern production and quality control. This study integrates hyperspectral imaging with intelligent optimization algorithms—Zebra [...] Read more.

Accurate classification of jujube varieties is essential for ensuring their quality and medicinal value. Traditional methods, relying on manual detection, are inefficient and fail to meet the demands of modern production and quality control. This study integrates hyperspectral imaging with intelligent optimization algorithms—Zebra Optimization Algorithm (ZOA), Genetic Algorithm (GA), Particle Swarm Optimization (PSO), and Grey Wolf Optimization (GWO)—and a Support Vector Machine (SVM) model to classify jujube varieties. First, the Isolation Forest (IF) algorithm was employed to remove outliers from the spectral data. The data were then processed using Baseline correction, Multiplicative Scatter Correction (MSC), and Savitzky-Golay first derivative (SG1st) spectral preprocessing techniques, followed by feature enhancement with the Competitive Adaptive Reweighted Sampling (CARS) algorithm. A comparative analysis of the optimization algorithms in the SVM model revealed that SG1st preprocessing significantly boosted classification accuracy. Among the algorithms, GWO demonstrated the best global search ability and generalization performance, effectively enhancing classification accuracy. The GWO-SVM-SG1st model achieved the highest classification accuracy, with 94.641% on the prediction sets. This study showcases the potential of combining hyperspectral imaging with intelligent optimization algorithms, offering an effective solution for jujube variety classification. Full article

(This article belongs to the Special Issue Application of Artificial Intelligence and Machine Learning in Food Analysis)

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14 pages, 2691 KiB

Open AccessArticle

Probiotic Lacticaseibacillus paracasei E10 Ameliorates Dextran Sulfate Sodium-Induced Colitis by Enhancing the Intestinal Barrier and Modulating Microbiota

by Yuanyuan Dai, Ziming Lin, Xiaoyue Zhang, Yiting Wang, Yingyue Sheng, Ruonan Gao, Yan Geng, Yuzheng Xue and Yilin Ren

Foods 2025, 14(14), 2526; https://doi.org/10.3390/foods14142526 - 18 Jul 2025

Abstract

Inflammatory bowel disease (IBD) is a chronic gastrointestinal disorder associated with gut microbiota dysbiosis and impaired intestinal barrier function. Probiotic interventions have shown potential in alleviating intestinal inflammation and restoring microbial balance. This study explores the protective effects of Lacticaseibacillus paracasei (L. [...] Read more.

Inflammatory bowel disease (IBD) is a chronic gastrointestinal disorder associated with gut microbiota dysbiosis and impaired intestinal barrier function. Probiotic interventions have shown potential in alleviating intestinal inflammation and restoring microbial balance. This study explores the protective effects of Lacticaseibacillus paracasei (L. paracasei) E10 in mice. L. paracasei E10 demonstrated strong gastrointestinal transit tolerance, high mucosal adhesion, and probiotic properties such as hydrophobicity and aggregation ability (p < 0.05). The oral administration of L. paracasei E10 significantly alleviated colitis symptoms by reducing the disease activity index, preserving colonic architecture, increasing goblet cell density, and upregulating tight junction proteins, thereby enhancing intestinal barrier integrity. 16S rRNA sequencing revealed that L. paracasei E10 supplementation enriched microbial diversity, increased the abundance of Muribaculaceae, and modulated the Firmicutes/Bacteroidetes ratio, contributing to gut homeostasis. These findings indicate that L. paracasei E10 is a potential candidate for IBD management. Full article

(This article belongs to the Section Food Microbiology)

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17 pages, 1408 KiB

Open AccessArticle

Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef

by Keshav Raj Bhandari, Max Wamsley, Bindu Nanduri, Willard E. Collier and Dongmao Zhang

Foods 2025, 14(14), 2525; https://doi.org/10.3390/foods14142525 - 18 Jul 2025

Abstract

Malondialdehyde (MDA), a mutagenic and carcinogenic compound, is widely studied in the meat industry and lipid peroxidation research due to its implications for food quality and safety. Current methods for quantifying MDA in solid tissues are labor-intensive, requiring multiple instruments and approximately two [...] Read more.

Malondialdehyde (MDA), a mutagenic and carcinogenic compound, is widely studied in the meat industry and lipid peroxidation research due to its implications for food quality and safety. Current methods for quantifying MDA in solid tissues are labor-intensive, requiring multiple instruments and approximately two hours to complete. This study presents an ultrafast kinetic fluorogenic method for quantifying MDA in ground beef, utilizing 2-thiobarbituric acid (TBA) as a fluorogenic probe. The total assay time is significantly shortened to 6 min from sample preparation to data acquisition. The assay’s robustness against matrix interference was validated using sample volume variation and standard addition calibration methods. Additionally, the effects of ambient exposure to air, washing, and cooking on MDA content in raw ground beef were quantified. While both ambient exposure to air and cooking increased MDA levels, washing raw ground beef and decanting cooked ground beef broth effectively reduced MDA levels in the ground beef. This simple and rapid assay can be adopted both in food research and industry. Moreover, insights from our study on the relationship between ground beef treatment and MDA concentration will help consumers make informed decisions about ground beef handling and consumption to lower their intake of MDA. Full article

(This article belongs to the Special Issue Spectroscopic Methods Applied in Food Quality Determination)

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19 pages, 12002 KiB

Open AccessArticle

Innovative Gluten-Free Fusilli Noodle Formulation: Leveraging Extruded Japanese Rice and Chickpea Flours

by Simone de Souza Fernandes, Jhony Willian Vargas-Solórzano, Carlos Wanderlei Piler Carvalho and José Luis Ramírez Ascheri

Foods 2025, 14(14), 2524; https://doi.org/10.3390/foods14142524 - 18 Jul 2025

Abstract

Background: The growing demand for nutritionally balanced, gluten-free products has encouraged the development of innovative formulations that deliver both sensory quality and functional benefits. Combining rice and legume flours offers promising alternatives to mimic gluten-like properties while improving nutritional value. This study aimed [...] Read more.

Background: The growing demand for nutritionally balanced, gluten-free products has encouraged the development of innovative formulations that deliver both sensory quality and functional benefits. Combining rice and legume flours offers promising alternatives to mimic gluten-like properties while improving nutritional value. This study aimed to develop a gluten-free fusilli noodle using extruded flours based on mixtures of Japanese rice (JR) and chickpea (CP) particles. Methods: A 2³ factorial design with augmented central points was applied to evaluate the effects of flour ratio (X₁, CP/JR, 20–40%), feed moisture (X₂, 24–30%), and extrusion temperature (X₃, 80–120 °C) on responses from process properties (PPs), extruded flours (EFs), and noodle properties (NPs). Results: Interaction effects of X₃ with X₁ or X₂ were observed on responses. On PP, X₁ at 120 °C reduced the mechanical energy input (181.0 to 136.2 kJ/kg) and increased moisture retention (12.0 to 19.8%). On EF, X₁ increased water-soluble solids (2.3 to 4.2 g/100 g, db) and decreased water absorption (8.6 to 5.7 g/g insoluble solids). On NP, X₁ also affected their cooking properties. The mass increase was greater at 80°C (140 to 174%), and the soluble-solids loss was greater at 120 °C (9.3 to 4.5%). The optimal formulation (X₁–X₂–X₃: 40–30%–80 °C) yielded noodles with improved elasticity, augmented protein, and enhanced textural integrity. Conclusions: Extruded flours derived from 40% chickpea flour addition and processed under mild conditions proved to be an effective strategy for enhancing both the nutritional and technological properties of rice-based noodles and supporting clean-label alternative products for gluten-intolerant and health-conscious consumers. Full article

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26 pages, 2544 KiB

Open AccessArticle

From Invasive Species to Sustainable Nutrition: Safety, Nutritional, and Consumer Perception Study on Faxonius limosus in Serbia

by Milica Vidosavljević, Branislav Šojić, Tatjana Peulić, Predrag Ikonić, Jasmina Lazarević, Slađana Rakita, Milica Vidak Vasić, Zorica Tomičić and Ivana Čabarkapa

Foods 2025, 14(14), 2523; https://doi.org/10.3390/foods14142523 - 18 Jul 2025

Abstract

Faxonius limosus is an invasive alien crayfish species that has a negative effect on aquatic biodiversity. Using its meat as food could help reduce its ecological impact while providing a protein source. In order to do that, the initial step was to determine [...] Read more.

Faxonius limosus is an invasive alien crayfish species that has a negative effect on aquatic biodiversity. Using its meat as food could help reduce its ecological impact while providing a protein source. In order to do that, the initial step was to determine safety and nutritional parameters of crayfish meat. Samples from two localities were analyzed for energy value, moisture, ash, protein, fat, carbohydrates, fatty acid and amino acid composition, and macro- and micro-mineral content. Moreover, an online survey was conducted in order to evaluate the public’s current knowledge about invasive alien species and willingness to consume crayfish meat as a food product. Heavy metal concentrations (Hg, Pb, Cd) were below European Commission limits, confirming safety. The meat had a high protein content (16.68%), low fat (0.22%), and a favorable fatty acid profile with notable levels of omega-3 polyunsaturated fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Predominant macro-minerals were K, Na, Ca, Mg, and P, while Zn, Cu, Fe, and Mn were the most abundant micro-minerals. Even though most participants (79.7%) were not informed about Faxonius limosus, the majority expressed willingness to participate in the assessment of new products made from invasive crayfish. These findings suggest that F. limosus meat is a nutritionally valuable and safe alternative protein source, with potential for sustainable food production and ecological management. Full article

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

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26 pages, 1254 KiB

Open AccessArticle

Cheese Analogues, an Alternative to Dietary Restrictions and Choices: The Current Scenario and Future

by Ingrid Leal, Paulo Correia, Marina Lima, Bruna Machado and Carolina de Souza

Foods 2025, 14(14), 2522; https://doi.org/10.3390/foods14142522 - 18 Jul 2025

Abstract

The increasing demand for plant-based cheese alternatives reflects a shift toward healthier and more sustainable food choices. This study aimed to map technological trends, formulation strategies, and major challenges in the development of plant-based cheese analogues through a systematic review of the scientific [...] Read more.

The increasing demand for plant-based cheese alternatives reflects a shift toward healthier and more sustainable food choices. This study aimed to map technological trends, formulation strategies, and major challenges in the development of plant-based cheese analogues through a systematic review of the scientific literature and patents. Following the PRISMA protocol, searches were conducted in ScienceDirect and Lens.org between December 2024 and January 2025 using keywords related to cheese analogues. A total of 1553 scientific articles and 155 patents were initially retrieved. After applying inclusion and exclusion criteria, 88 articles and 66 patents were selected for detailed analysis. The results show a growing interest in this field since 2020, peaking in 2024. Data from 2025 may be limited due to the search period. Keywords were clustered into three main areas: (1) Formulation and Composition, (2) Texture and Processing, and (3) Food Safety and Consumer Acceptance. The United States leads in patent registrations (59). Valio Company and Cargill were the most active assignees, with nine and eight patents, respectively. This study highlights the importance of integrating food science and technology to improve the quality, sensory attributes, and market competitiveness of plant-based cheese analogues compared to traditional dairy products. Full article

(This article belongs to the Special Issue Reviews and Research on New Developments and Advances in Dairy Science and Technology)

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22 pages, 2429 KiB

Open AccessArticle

Integrated Physical–Mechanical Characterization of Fruits for Enhancing Post-Harvest Quality and Handling Efficiency

by Mohamed Ghonimy, Raed Alayouni, Garsa Alshehry, Hassan Barakat and Mohamed M. Ibrahim

Foods 2025, 14(14), 2521; https://doi.org/10.3390/foods14142521 - 18 Jul 2025

Abstract

Quality and mechanical resilience are crucial for reducing losses in fruit production and for supporting food chains. Indeed, integrating empirical data with rheological models bridges gaps in fruit processing equipment design. Therefore, the objective of this research is to analyze the relationship between [...] Read more.

Quality and mechanical resilience are crucial for reducing losses in fruit production and for supporting food chains. Indeed, integrating empirical data with rheological models bridges gaps in fruit processing equipment design. Therefore, the objective of this research is to analyze the relationship between the mechanical and physical properties of seven economically important fruits—nectarine, kiwi, cherry, apple, peach, pear, and apricot—to assess their mechanical behavior and post-harvest quality. Standardized compression, creep, and puncture tests were conducted to establish mechanical parameters, such as rupture force, elasticity, and deformation energy. Physical characteristics including size, weight, density, and moisture content were also measured. The results indicated significant differences among the various categories of fruits; apples and pears were most suitable for mechanical harvesting and long storage periods, whereas cherries and apricots were least resistant and susceptible to injury. Correlations were high among the physical measurements, tissue firmness, and viscoelastic properties, thereby confirming structural properties’ contribution in influencing fruit quality and handling efficiency. The originality of this research is in its holistic examination of physical and mechanical properties under standardized testing conditions, thus offering an integrated framework for enhancing post-harvest operations. These findings offer practical insights for optimizing harvesting, packaging, transportation, and quality monitoring strategies based on fruit-specific mechanical profiles. Full article

(This article belongs to the Special Issue Post-Harvest and Processing Methods to Retain Agri-Food Quality and Nutritional Value)

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