Skip Content
You are currently on the new version of our website. Access the old version .

Foods

Foods is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI. 
The Italian Society of Food Sciences (SISA) and Spanish Nutrition Foundation (FEN) are affiliated with Foods and their members receive discounts on the article processing charges.
Indexed in PubMed | Quartile Ranking JCR - Q1 (Food Science and Technology)

All Articles (24,115)

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.

7 February 2026

Effects of ABF on the physicochemical properties of MPs in mutton during super-chilling storage. (A) Carbonyl content; (B) total SH content; (C) solubility; (D) surface hydrophobicity. CK: Control group; CS/WPI/TiO2 + WPEO: Chitosan/Whey protein isolate/TiO2 + White pepper essential oil. Different uppercase letters indicate significant differences (p < 0.05) at the same storage time. Different lowercase letters indicate significant differences (p < 0.05) within the same treatment.

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.

7 February 2026

Morphological responses of grape calli to UV-A irradiation. (a) White-type and (b) red-type callus lines under control (0 min, Ctrl), low (45 min, L), and high (90 min, H) UV-A treatments. Images were captured after 48 h of dark incubation post-irradiation. Scale bar: 10 mm.

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.

7 February 2026

Spectral characterization of melanin from Liquidambar formosana Hance. (A) UV-Vis absorption spectrum; (B) FT-IR spectrum.

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.

7 February 2026

The microrheological indicators of the two groups of brown fermented milk during the fermentation process. (A) Elasticity index (EI). (B) Macroscopic viscosity index (MVI). (C) Solid-liquid balance (SLB). (D) Fluidity index (FI). S: brown fermented milk produced with PYS-010 alone, C: brown fermented milk produced with a combination of PYS-010 and H11.

News & Conferences

Issues

Open for Submission

Editor's Choice

Reprints of Collections

Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits
Reprint

Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits

Editors: Irena Budić-Leto, Jasenka Gajdoš Kljusurić
Edible Fungi
Reprint

Edible Fungi

Processing, Storage Preservation, Disease Control, and Potential Bioactivities
Editors: Demei Meng, Fansheng Cheng

Get Alerted

Add your email address to receive forthcoming issues of this journal.

XFacebookLinkedIn
Foods - ISSN 2304-8158