Foods

14 pages, 3165 KiB

Open AccessArticle

A Molecularly Imprinted Fluorescence Sensor for theSimultaneous and Rapid Detection of Histamine and Tyramine in Cheese

by Xinpei Li, Zhiwei Wu, Hui Cao, Tai Ye, Liling Hao, Jinsong Yu, Min Yuan and Fei Xu

Foods 2025, 14(9), 1475; https://doi.org/10.3390/foods14091475 - 23 Apr 2025

Based on dual-template molecular imprinting polymerization technology, a fluorescent molecularly imprinted polymer doped with CdSe/ZnS quantum dots was developed to construct a “Turn-on” fluorescence sensor for the rapid, sensitive, and specific detection of two biogenic amines. The biogenic amines bind to the quantum [...] Read more.

Based on dual-template molecular imprinting polymerization technology, a fluorescent molecularly imprinted polymer doped with CdSe/ZnS quantum dots was developed to construct a “Turn-on” fluorescence sensor for the rapid, sensitive, and specific detection of two biogenic amines. The biogenic amines bind to the quantum dots, which eliminates surface defects and enhances the fluorescence emission intensity of the quantum dots. By optimizing both the polymerization and detection processes, the results demonstrate that the sensor can detect biogenic amines within the range of 0.01–10 mmol/L, with a low detection limit of 14.57 μmol/L and a detection time of only ten minutes. Moreover, the sensor is cost-effective and does not require specialized instrument operation, offering a practical approach for the rapid detection of biogenic amines in complex food matrices. This study advances the development of simultaneous recognition and rapid detection technologies for multiple target molecules. Full article

(This article belongs to the Special Issue Application of Biosensors on the Detection of Food Contaminants and Toxins)

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23 pages, 488 KiB

Open AccessPerspective

The Impact of Brexit on UK Food Standards and Food Security: Perspectives on the Repositioning of Neoliberal Food Policy

by Sophia Lingham, Aleksandra Kowalska, Jarosław Kowalski, Damian Maye and Louise Manning

Foods 2025, 14(9), 1474; https://doi.org/10.3390/foods14091474 - 23 Apr 2025

Abstract

Brexit, the exiting of the United Kingdom (UK) from the European Union (EU), has impacted socio-political relationships, both internally, and externally with other countries and economic groups. This has been especially true regarding international trade, and legal and market standards for food and [...] Read more.

Brexit, the exiting of the United Kingdom (UK) from the European Union (EU), has impacted socio-political relationships, both internally, and externally with other countries and economic groups. This has been especially true regarding international trade, and legal and market standards for food and food security. This paper examines how the enacting of Brexit has framed and underlined contemporary perceptions of the UK neoliberal food system, the relative importance of food standards, and the impact of policy transition on food security. Using a positional approach, perspectives and narratives within the literature are critiqued and synthesized, including academic sources, parliamentary debates, economic reports, and media analysis. The politico-economic effects of Brexit have altered food-related relationships, recalibrating trade interactions and changing the public funding that UK farmers receive. Through realigning extractive economic models, the pre-Brexit UK food system has been reset, and new perspectives about neoliberalism have emerged. Government intervention has steered away from traditional neoliberal framings towards neo-developmentalism. A dichotomy thus exists between recognizing the intrinsic right to adequate and nutritious food and maintaining existing cultural dynamics of food supply, and the use of agri-food policy as a politico-economic tool to drive higher economic growth. The implications of this policy change are stark for UK agri-food actors within food system transition post-Brexit. Full article

(This article belongs to the Special Issue Sustainable Agriculture for Food and Nutrition Security)

11 pages, 514 KiB

Open AccessArticle

Chemical and Functional Characteristics of Strawberry Tree (Arbutus unedo L.) Honey from Western Greece

by Chrysoula Tananaki, Dimitrios Kanelis, Vasilios Liolios, Maria Anna Rodopoulou and Fotini Papadopoulou

Foods 2025, 14(9), 1473; https://doi.org/10.3390/foods14091473 (registering DOI) - 23 Apr 2025

Abstract

Strawberry tree honey (Arbutus unedo L.) is a rare monofloral honey type with unique characteristics, mainly produced in the Mediterranean region. Despite its distinct qualities, limited research on its physicochemical and biological properties, coupled with the absence of specific legislative standards, hinder [...] Read more.

Strawberry tree honey (Arbutus unedo L.) is a rare monofloral honey type with unique characteristics, mainly produced in the Mediterranean region. Despite its distinct qualities, limited research on its physicochemical and biological properties, coupled with the absence of specific legislative standards, hinder its market potential. For this reason, in the present study, we analyzed strawberry tree honey samples collected from beekeepers in Western Greece, focusing on physicochemical properties (moisture, electrical conductivity, HMF, diastase activity, color, pH, acidity), total phenolic content, antioxidant activity, carbohydrate composition, and phenolic compounds profile. The results revealed high moisture content (19.2 ± 1.9%) and electrical conductivity (0.784 ± 0.132 mS cm⁻¹), low diastase activity (9.6 ± 3.8 DN), and a strong crystallization tendency (1.01). Additionally, the honey exhibited elevated levels of total phenolic content (1169.9 ± 323.8 mg GAE kg⁻¹ honey) and total antioxidant activity (10.98 ± 2.42 mmol Fe²⁺ kg⁻¹ honey), compared to other blossom honeys, with homogentisic acid emerging as the dominant phenolic compound. These findings highlight the potential of strawberry tree honey as a high-value product, contributing to its enhanced market promotion. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products—Volume II)

15 pages, 795 KiB

Open AccessArticle

The Textural Properties of Extra Virgin Olive Oil (EVOO)-Hydrocolloid Beads and the Quality Parameters of Bosana EVOO as a Preservation Liquid During Bead Shelf Life

by Maria Grazia Farbo, Elisabetta Avitabile, Costantino Fadda and Roberto Cabizza

Foods 2025, 14(9), 1472; https://doi.org/10.3390/foods14091472 - 23 Apr 2025

Abstract

The use of edible food packaging by hydrocolloid encapsulation has gained interest as an approach to preserve the physicochemical and sensory properties of food. In this study, pectin (PE) and xanthan gum (XG), naturally occurring hydrocolloids, were utilized with calcium chloride (CaCl₂ [...] Read more.

The use of edible food packaging by hydrocolloid encapsulation has gained interest as an approach to preserve the physicochemical and sensory properties of food. In this study, pectin (PE) and xanthan gum (XG), naturally occurring hydrocolloids, were utilized with calcium chloride (CaCl₂) as a bead-forming agent to develop an extra virgin olive oil-hydrocolloid emulsion encapsulating Bosana extra virgin olive oil (EVOO), a Sardinian monovarietal oil rich in polyphenols and sensory properties. This study investigated the textural evolution of EVOO-beads immersed in Bosana EVOO as a preservative liquid (PL) during 180 days of storage at 20 °C (room temperature) and 40 °C (accelerated shelf-life test). The bead texture was assessed at 30-day intervals along with selected oil quality parameters. Its hardness remained stable, while its springiness, cohesiveness and chewiness significantly decreased with time. Temperature and the interaction time x temperature were significant for cohesiveness. PL showed the expected degradation of polyphenols and α-tocopherol influenced by storage time and temperature. At 20 °C, free acidity and peroxide levels remained within EVOO quality standards, confirming the protective role of encapsulation. Between the PL and oil controls, no effect of the beads was observed. These results highlight the potential of hydrocolloid-based encapsulation to produce EVOO-beads, offering innovative applications as functional food coatings and in preservation technologies. Full article

(This article belongs to the Section Food Packaging and Preservation)

16 pages, 1463 KiB

Open AccessArticle

Interaction Between Lactic Acid Bacteria and Acetic Acid Bacteria in Sichuan Bran Vinegar: Impact on Their Growth and Metabolites

by Jianlong Li, Jie Wu, Meiling Tu, Xue Xiao, Kaidi Hu, Qin Li, Ning Zhao, Aiping Liu, Xiaolin Ao, Xinjie Hu and Shuliang Liu

Foods 2025, 14(9), 1471; https://doi.org/10.3390/foods14091471 - 23 Apr 2025

Abstract

Microbial interactions are essential for maintaining the stability and functionality of microbiota in fermented foods. In this study, representative strains of predominant lactic acid bacteria and acetic acid bacteria in Sichuan bran vinegar were selected, and their interactions in a simulated solid-state fermentation [...] Read more.

Microbial interactions are essential for maintaining the stability and functionality of microbiota in fermented foods. In this study, representative strains of predominant lactic acid bacteria and acetic acid bacteria in Sichuan bran vinegar were selected, and their interactions in a simulated solid-state fermentation system were investigated. The results reveal that the biomass of A. pasteurianus LA10 significantly increased in both the co-culture and the pure culture, whereas the biomass of L. amylovorus LL34 in the co-culture (6.44 ± 0.30 lg CFU/g) was significantly lower than that in the pure culture (7.28 ± 0.30 lg CFU/g) (p < 0.05), indicating a partially harmful symbiosis between these two strains. The metabolic analysis shows that total acid (21.82 mg/g) and acetic acid (9.53 mg/g) contents in the co-culture were lower than those in the pure culture of LA10, suggesting that LL34 inhibited the acid-producing activity of LA10 to some extent. The interaction between the two bacteria also influenced the production of volatile compounds and non-volatile compounds, as revealed by GC-MS and untargeted UHPLC-MS/MS, respectively. Significant enrichment of acid and amino acid metabolism pathways was observed in the co-culture, revealing the impact of bacterial interactions on flavor development. This study provides valuable insights into the advancement of vinegar brewing technology. Full article

(This article belongs to the Special Issue Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics)

21 pages, 1697 KiB

Open AccessReview

A Review of Pesticide Residues in Pears: Current Status, Dissipation Pattern and Detection Methods

by Li Zhang, Tengfei Liu, Linlin Shi, Libin Wang and Daifeng Yang

Foods 2025, 14(9), 1470; https://doi.org/10.3390/foods14091470 - 23 Apr 2025

Abstract

Pears are pome fruits widely cultivated and consumed globally due to their unique taste and flavor. The application of pesticides is a significant practice to combat pear pests and diseases across the world; however, pesticide use during production frequently results in undesirable residues [...] Read more.

Pears are pome fruits widely cultivated and consumed globally due to their unique taste and flavor. The application of pesticides is a significant practice to combat pear pests and diseases across the world; however, pesticide use during production frequently results in undesirable residues in postharvest pear products, raising concerns about potential health impacts. Thus, the monitoring of pesticide residues (PRs) in pears has always been of great importance. To assess the degree of PRs in pears, sensitive and selective techniques are required to detect them. This review article attempts to provide readers with an overview of analytical methods utilized for the quantitative analysis of PRs in pears. Sample preparation and detection techniques are described and compared, and the advantages and disadvantages of these procedures are discussed. Furthermore, this paper elucidates the occurrence characteristics and dissipation patterns of PRs in pears through a comprehensive analysis of global research data on pear crops. In addition, potential trends for future research are presented, with the goal of contributing valuable insights to ongoing studies on PRs in pears and other fruits. Full article

(This article belongs to the Section Food Toxicology)

16 pages, 3323 KiB

Open AccessArticle

The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders

by Svetlana Kamanova, Bakhyt Shaimenova, Linara Murat, Saule Saduakhasova, Dina Khamitova, Marat Muratkhan, Baltash Tarabayev and Gulnazym Ospankulova

Foods 2025, 14(9), 1469; https://doi.org/10.3390/foods14091469 - 23 Apr 2025

Abstract

Duck eggs are rich in essential nutrients, such as amino acids, vitamins, and polyunsaturated fatty acids. However, their application in the food industry is hindered by glucose, which contributes to undesirable darkening during the Maillard reaction in processing. The present study examined the [...] Read more.

Duck eggs are rich in essential nutrients, such as amino acids, vitamins, and polyunsaturated fatty acids. However, their application in the food industry is hindered by glucose, which contributes to undesirable darkening during the Maillard reaction in processing. The present study examined the effect of the desugarization of duck eggs using baker’s yeast on their chemical composition. The results showed that the desugarization process reduces the content of glucose and minerals (Cu, Fe, and Zn) and alters the vitamin composition depending on the treatment conditions. Changes were also observed in the fatty acid profile, including increased levels of oleic acid (C18:1), palmitoleic acid (C16:1), and linoleic acid (C18:2, ω − 6). A high intragroup correlation among saturated fatty acids indicates the stability of their distribution. An increase in the content of essential amino acids—glycine, leucine, valine, and phenylalanine—was also recorded. Correlation analysis of the amino acid composition revealed significant relationships among both essential and non-essential amino acids. Overall, the desugarization process using baker’s yeast not only improves the nutritional profile of duck egg powder but also enhances its functional properties, positioning it as a promising ingredient for the food processing industry. Full article

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

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19 pages, 2074 KiB

Open AccessArticle

Method of Detecting Microorganisms on the Surface of Mandarin Fish Based on Hyperspectral and Information Fusion

by Tao Yuan, Yixiao Ma, Zuyu Guo, Yijian Wang, Liqin Kong, Yaoze Feng, Haopeng Liu and Liang Meng

Foods 2025, 14(9), 1468; https://doi.org/10.3390/foods14091468 - 23 Apr 2025

Abstract

Microorganisms play a key role in fish spoilage and quality deterioration, making the development of a rapid, accurate, and efficient technique for detecting surface microbes essential for enhancing freshness and ensuring the safety of mandarin fish consumption. This study focused on the total [...] Read more.

Microorganisms play a key role in fish spoilage and quality deterioration, making the development of a rapid, accurate, and efficient technique for detecting surface microbes essential for enhancing freshness and ensuring the safety of mandarin fish consumption. This study focused on the total viable count (TVC) and Escherichia coli levels in the dorsal and ventral parts of fish, and we constructed a detection model using hyperspectral imaging and data fusion. The results showed that comprehensive and simplified models were successfully developed for quantitative detection across all wavelengths. The models performed best at predicting microbial growth on the dorsal side, with the RAW-CARS-PLSR model proving the most effective at predicting TVC and E. coli counts in that region. The RAW-PLSR model was identified as the optimal predictor of the E. coli concentration on the ventral side. A fusion model in the decision layer constructed using the Dempster–Shafer theory of evidence outperformed models relying solely on spectral or textural information, making it an optimal approach for detecting surface microbes in mandarin fish. The best prediction accuracy for dorsal TVC concentration achieved an Rp value of 0.9337, whereas that for ventral TVC concentration reached 0.8443. For the E. coli concentration, the optimal R_p values were 0.8180 for the dorsal section and 0.8512 for separate analysis. Full article

(This article belongs to the Section Food Analytical Methods)

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23 pages, 6360 KiB

Open AccessArticle

Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods

by Yunying Li, Lin Li, Qian Liu, Yina Yin, Lin Zhou, Xinxin Zhao and Xinyan Peng

Foods 2025, 14(9), 1467; https://doi.org/10.3390/foods14091467 - 23 Apr 2025

Abstract

This study investigated the impact of various thermal processing methods—steaming, boiling, frying, and baking—on the volatile organic compounds (VOCs) in sweet potato (Ipomoea batatas L.) brandy using gas chromatography–ion mobility spectrometry (GC-IMS). Yanshu No. 25 sweet potatoes, recognized for their high levels [...] Read more.

This study investigated the impact of various thermal processing methods—steaming, boiling, frying, and baking—on the volatile organic compounds (VOCs) in sweet potato (Ipomoea batatas L.) brandy using gas chromatography–ion mobility spectrometry (GC-IMS). Yanshu No. 25 sweet potatoes, recognized for their high levels of mucin protein and soluble sugars, were employed for the fermentation of the brandy. GC-IMS analysis generated three-dimensional spectrograms, which revealed distinct VOC profiles depending on the processing method used. Notably, steaming, frying, boiling, and baking significantly altered the VOC composition, imparting unique flavor characteristics. A total of 37 VOCs were identified, with esters being the predominant class, contributing to fruity and floral notes in the brandy. Principal component analysis (PCA) and Euclidean distance-based fingerprint similarity analysis further differentiated the VOC profiles, highlighting the essential role of processing techniques in flavor development. These findings provide a foundation for future research aimed at optimizing processing methods to create specific aromatic profiles in sweet potato brandy. Full article

(This article belongs to the Special Issue Analysis and Characterization of Food Flavor Components and Sensory Evaluation)

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16 pages, 1762 KiB

Open AccessArticle

Development of an Integrated Multifunctional Column for Rapid Pretreatment and Determination of Trichothecenes in Cereals and Feeds with HPLC-MS/MS

by Sisi Liu, Yu Wu, Tongtong Liu, Jin Ye, Li Li, Xiao Guan and Songxue Wang

Foods 2025, 14(9), 1466; https://doi.org/10.3390/foods14091466 - 23 Apr 2025

Abstract

The frequent detection of trichothecenes in grains highlights critical health risks to humans and animals. Based on the hybrid sorbent strategies, this study developed an innovative multifunctional column (ASAG563) integrating extraction, purification, and filtration to address limitations of existing methods, including cumbersome process, [...] Read more.

The frequent detection of trichothecenes in grains highlights critical health risks to humans and animals. Based on the hybrid sorbent strategies, this study developed an innovative multifunctional column (ASAG563) integrating extraction, purification, and filtration to address limitations of existing methods, including cumbersome process, protracted duration, harmful to the environment, and significant matrix interference. Coupled with high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS/MS), the ASAG563 column demonstrated superior recoveries (80.8–117.8%) and quantification limits (2.02~48.41 µg/kg) across cereals and feeds, with low relative standard deviations (<6.8%). Compared to commercial MFCs, the ASAG563 column simplified the process, reduced material consumption, saved 50% of analysis time, and effectively eliminated matrix effects. Analysis of 512 maize for feedstuff samples from Northeast China revealed significant contaminations with deoxynivalenol (DON) and its derivatives, emphasizing the necessity for enhanced regulatory measures. This novel integrated multifunctional pretreatment column presents a convenient, cost-effective, and eco-friendly solution for accurate TCT detection, significantly advancing analytical capabilities. Full article

(This article belongs to the Special Issue Climate Change and Emerging Food Safety Challenges)

16 pages, 385 KiB

Open AccessArticle

Effect of a Gelatin-Based Film Including Gelidium sp. Algal Flour on Antimicrobial Properties Against Spoilage Bacteria and Quality Enhancement of Refrigerated Trachurus trachurus

by Antonio Gómez, Lucía López, José M. Miranda, Marcos Trigo, Jorge Barros-Velázquez and Santiago P. Aubourg

Foods 2025, 14(9), 1465; https://doi.org/10.3390/foods14091465 - 23 Apr 2025

Abstract

Background: Red macroalgal flour resulting from commercial phycocolloid extraction has been shown to include valuable preservative compounds. Methods: This study focused on the preservative effect of a gelatin-based packaging system including Gelidium sp. flour during refrigerated storage of Trachurus trachurus fillets. Different microbial [...] Read more.

Background: Red macroalgal flour resulting from commercial phycocolloid extraction has been shown to include valuable preservative compounds. Methods: This study focused on the preservative effect of a gelatin-based packaging system including Gelidium sp. flour during refrigerated storage of Trachurus trachurus fillets. Different microbial and chemical indices related to quality loss were determined in fish muscle during a 6-day storage period at 4 °C. Results: Compared with gelatin-packaged control samples, those packaged in the system including the algal flour presented significantly lower microbial development (aerobic bacteria, psychrotrophic bacteria, and proteolytic bacteria) and significantly lower chemical indices related to microbial development (pH and trimethylamine). With respect to lipid oxidation, there was significantly greater retention of peroxides and significantly lower formation of secondary oxidation products in the samples packaged with the algal flour. Additionally, the algal flour group presented significantly less lipid hydrolysis. Conclusions: A preservative effect was derived from the addition of Gelidium flour to a gelatin-based packaging system during refrigerated storage of T. trachurus. This study supports the practical and valuable use of Gelidium sp. flour and addresses the current global interest in natural sources of preservative compounds and the use of marine byproducts. Full article

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

22 pages, 6051 KiB

Open AccessArticle

Discrimination and Characterization of the Aroma Profile in Four Strawberry Varieties Cultivated Under Substrates

by Su Xu, Dajuan Shi, Fengwei Ma, Guangcan Tao, Jieling Xu, Lingshuai Meng, Haijiang Chen, Sen Cao, Dong Lin, Qiang Fei, Yi Liu and Siyao Wu

Foods 2025, 14(9), 1464; https://doi.org/10.3390/foods14091464 - 23 Apr 2025

Abstract

The strawberry is renowned for its distinctive fragrance and is regarded as one of the most popular fruits globally. This research analyzed the volatile compounds in four strawberry types grown in substrate systems, utilizing HS-GC-IMS, HS-SPME-GC-MS, and E-nose techniques. The results revealed a [...] Read more.

The strawberry is renowned for its distinctive fragrance and is regarded as one of the most popular fruits globally. This research analyzed the volatile compounds in four strawberry types grown in substrate systems, utilizing HS-GC-IMS, HS-SPME-GC-MS, and E-nose techniques. The results revealed a notable increase in the relative concentrations of alcohols, esters, and aldehydes in the strawberries. The E-nose was able to differentiate between the various strawberry varieties, but it was unable to fully identify specific aroma compounds. In contrast, the HS-GC-IMS and HS-SPME-GC-MS techniques demonstrated effectiveness in distinguishing and characterizing the different strawberry types, with OPLS-DA employed for further evaluation. By applying the variable importance in projection (VIP) method, six and seven aroma components were identified as potential biomarkers by GC-MS and GC-IMS, respectively. This study lays a scientific foundation for identifying key aromatic components in strawberries grown via substrate cultivation and offers comprehensive insights into their aromatic properties. Full article

(This article belongs to the Special Issue Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry)

17 pages, 5104 KiB

Open AccessArticle

Influence of Drying Methods on the Post-Harvest Quality of Coffee: Effects on Physicochemical, Sensory, and Microbiological Composition

by Danilo José Machado de Abreu, Mário Sérgio Lorenço, Gilson Gustavo Lucinda Machado, Joana Moratto Silva, Estela Corrêa de Azevedo and Elisângela Elena Nunes Carvalho

Foods 2025, 14(9), 1463; https://doi.org/10.3390/foods14091463 - 23 Apr 2025

Abstract

This study evaluated the impact of different drying methods on the physicochemical, microbiological, and sensory qualities of coffees produced in the Campos das Vertentes (CV) and Alta Mogiana (AM) regions of Brazil. The sun-drying (S), sun-drying combined with rotary mechanical dryer (SM), and [...] Read more.

This study evaluated the impact of different drying methods on the physicochemical, microbiological, and sensory qualities of coffees produced in the Campos das Vertentes (CV) and Alta Mogiana (AM) regions of Brazil. The sun-drying (S), sun-drying combined with rotary mechanical dryer (SM), and CoffeeDryer^® mechanical dryer (C) methods were compared at different harvest times for the same crop (2024). The results indicated that CoffeeDryer^® preserved relatively high levels of phenolic compounds and antioxidant activity, reaching 3.24 g of gallic acid equivalents per 100 g (g EAG·100 g⁻¹) and 47.96% antioxidant protection in the coffees produced in Alta Mogiana, whereas the sun-dried coffees presented relatively low values (2.20 g EAG·100 g⁻¹ and 28.96% protection). In the Campos das Vertentes region, C maintained 2.78 g EAG·100 g⁻¹ phenolic compounds and 50.29% antioxidant protection, outperforming combined drying (2.48 g EAG·100 g⁻¹ and 41.17%). Regardless of the region and time of harvest, the coffees dried by C had a water activity of less than 0.6 and more stable moisture content (7.73–10.42%), reducing the possibility of proliferation of filamentous fungi and, consequently, mycotoxins. In the sensory evaluation, CoffeeDryer^® guaranteed higher scores for fragrance/aroma and flavor, allowing the coffees to reach 80 to 81 points on the SCA scale, which is classified as special. Thus, the use of CoffeeDryer^® proved to be an efficient alternative for optimizing coffee drying, preserving its chemical and microbiological qualities, and enhancing its commercial and sensory value. Full article

(This article belongs to the Special Issue The Effect of Processing Methods on the Quality and Health-Related Ingredients of Plant-Based Foods)

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22 pages, 3577 KiB

Open AccessArticle

Metschnikowia pulcherrima and Lachancea thermotolerans Killer Toxins: Contribution to Must Bioprotection

by Fatima El Dana, Vanessa David, Mohammad Ali Hallal, Raphaëlle Tourdot-Maréchal, Salem Hayar, Marie-Charlotte Colosio and Hervé Alexandre

Foods 2025, 14(9), 1462; https://doi.org/10.3390/foods14091462 - 23 Apr 2025

Abstract

The spoilage of wine caused by Brettanomyces bruxellensis and Hanseniaspora uvarum poses a significant challenge for winemakers, necessitating the development of effective and reliable strategies to control the growth of these yeasts, such as grape must bioprotection. Despite evidence that certain microorganisms can [...] Read more.

The spoilage of wine caused by Brettanomyces bruxellensis and Hanseniaspora uvarum poses a significant challenge for winemakers, necessitating the development of effective and reliable strategies to control the growth of these yeasts, such as grape must bioprotection. Despite evidence that certain microorganisms can inhibit the growth of Brettanomyces bruxellensis and Hanseniaspora uvarum, the specific mechanisms driving this inhibition remain unclear. The primary objective of this study is to elucidate the underlying mechanisms responsible for this inhibitory effect. We analyzed one Metschnikowia pulcherrima (Mp2) and two Lachancea thermotolerans (Lt29 and Lt45) strains, all of which demonstrated significant killing and inhibitory effects on Brettanomyces bruxellensis (B1 and B250) and Hanseniaspora uvarum (Hu3137) in synthetic must at pH 3.5 and 22 °C. The effectiveness of these two strains exhibited varying inhibition kinetics. The strains were monitored for growth and metabolite production (L-lactic acid, ethanol, and acetic acid) in both single and co-cultures. The low levels of these metabolites did not account for the observed bioprotective effect, indicating a different mechanism at play, especially given the different growth profiles observed with added L-lactic acid and ethanol compared to direct bioprotectant addition. Following the production, purification, and quantification of killer toxins, different concentrations of toxins were tested, showing that the semi-purified Mp2Kt, Lt29Kt, and Lt45Kt toxins controlled the growth of both spoilage yeasts in a dose-dependent manner. These bioprotectant strains also showed compatibility with Saccharomyces cerevisiae in co-cultures, suggesting their potential use alongside commercial starter cultures. Full article

(This article belongs to the Section Food Microbiology)

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47 pages, 1941 KiB

Open AccessReview

Exploring the Complexities of Seafood: From Benefits to Contaminants

by Bettina Taylor, Kelvin Fynn Ofori, Ali Parsaeimehr, Gulsun Akdemir Evrendilek, Tahera Attarwala and Gulnihal Ozbay

Foods 2025, 14(9), 1461; https://doi.org/10.3390/foods14091461 - 23 Apr 2025

Abstract

Seafood plays a vital role in human diets worldwide, serving as an important source of high-quality protein, omega-3 fatty acids, and essential vitamins and minerals that promote health and prevent various chronic conditions. The health benefits of seafood consumption are well documented, including [...] Read more.

Seafood plays a vital role in human diets worldwide, serving as an important source of high-quality protein, omega-3 fatty acids, and essential vitamins and minerals that promote health and prevent various chronic conditions. The health benefits of seafood consumption are well documented, including a reduced risk of cardiovascular diseases, improved cognitive function, and anti-inflammatory effects. However, the safety of seafood is compromised by multiple hazards that can pose significant health risks. Pathogenic microorganisms, including bacteria, viruses, and parasites, in addition to microbial metabolites, are prominent causes of the foodborne diseases linked to seafood consumption, necessitating reliable detection and monitoring systems. Molecular biology and digital techniques have emerged as essential tools for the rapid and accurate identification of these foodborne pathogens, enhancing seafood safety protocols. Additionally, the presence of chemical contaminants such as heavy metals (e.g., mercury and lead), microplastics, and per- and polyfluoroalkyl substances (PFASs) in seafood is of increasing concern due to their potential to accumulate in the food chain and adversely affect human health. The biogenic amines formed during the microbial degradation of the proteins and allergens present in certain seafood species also contribute to food safety challenges. This review aims to address the nutritional value and health-promoting effects of seafood while exploring the multifaceted risks associated with microbial contamination, chemical pollutants, and naturally occurring substances. Emphasis is placed on enhanced surveillance, seafood traceability, sustainable aquaculture practices, and regulatory harmonization as effective strategies for controlling the risks associated with seafood consumption and thereby contributing to a safer seafood supply chain. Full article

(This article belongs to the Special Issue Contaminants in Seafood: Prevention, Control, and Detection—2nd Edition)

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21 pages, 8325 KiB

Open AccessArticle

Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat

by Duman Orynbekov, Kumarbek Amirkhanov, Zhanar Kalibekkyzy, Nazerke Muslimova, Gulnur Nurymkhan, Almagul Nurgazezova, Samat Kassymov, Amirzhan Kassenov, Aigul Maizhanova, Botakoz Kulushtayeva and Zhanibek Yessimbekov

Foods 2025, 14(9), 1460; https://doi.org/10.3390/foods14091460 - 23 Apr 2025

Abstract

Foodborne pathogens remain a significant global challenge, contributing to widespread illness and considerable food losses. This study investigates the effects of electron-beam irradiation on beef quality and safety using a pulsed high-frequency linear accelerator (ILU-10). Meat samples were subjected to irradiation at doses [...] Read more.

Foodborne pathogens remain a significant global challenge, contributing to widespread illness and considerable food losses. This study investigates the effects of electron-beam irradiation on beef quality and safety using a pulsed high-frequency linear accelerator (ILU-10). Meat samples were subjected to irradiation at doses of 3, 6, and 9 kGy, with non-irradiated samples serving as controls. The research focused on evaluating microbial reduction, alterations in textural properties, and changes in nutritional components including amino acids, vitamins, and mineral content. Microbiological analysis demonstrated a dose-dependent reduction in total viable counts, with a decrease from 300 CFU/g in controls to 100 CFU/g at 3 and 6 kGy and complete microbial inactivation at 9 kGy. Scanning electron microscopy revealed disruption in myofibrillar structure, with increased interstitial spacing. Chemical analyses indicated a dose-dependent decline in total amino acid content and variable responses among individual amino acids, suggesting irradiation-induced protein fragmentation and oxidation. The findings suggest that, when optimized, irradiation can substantially improve meat safety while maintaining acceptable nutritional and sensory quality. Full article

(This article belongs to the Special Issue Impact of Novel Processing Technologies on Postharvest Quality, Microbial Safety and Shelf Life of Foods)

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32 pages, 946 KiB

Open AccessReview

Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception

by Marius-Mihai Ciobanu, Diana-Remina Manoliu, Mihai Cătălin Ciobotaru, Elena-Iuliana Flocea and Paul-Corneliu Boișteanu

Foods 2025, 14(9), 1459; https://doi.org/10.3390/foods14091459 - 23 Apr 2025

Abstract

Meat is an essential source of nutrients in the human diet and a component of global food security. In the context of a growing demand for functional and healthy foods, the addition of non-meat ingredients, such as dietary fibres, is a promising strategy [...] Read more.

Meat is an essential source of nutrients in the human diet and a component of global food security. In the context of a growing demand for functional and healthy foods, the addition of non-meat ingredients, such as dietary fibres, is a promising strategy for improving the quality of meat products. This review aimed to identify and synthesise the available recent literature regarding the impact of fibre-rich ingredients on the properties of meat products, investigating how various plant sources (such as cereals, vegetables, legumes, and fruits) can be used in various forms of meat products, such as meat pastes, emulsified products, and minced and restructured meat products. Analyses of technological parameters revealed improvements in water-holding capacity, cooking losses, and an increased production yield. The addition of fibre has demonstrated a favourable effect on low-fat products, stabilising the emulsion and improving its physical texture properties. The chemical analysis highlighted an increase in dietary fibre and mineral content, as well as a decrease in fat content depending on the type and level of fibre added. Sensory changes included aspects related to the colour, aroma, texture, and overall acceptability of the products. The optimisation of the type and level of fibre is essential to obtain meat products with improved characteristics. Full article

(This article belongs to the Collection Food Additives)

19 pages, 3656 KiB

Open AccessArticle

Comparative Analysis of Polyphenolic Acids from Various Zea mays Parts in Ultrasound-Assisted Extraction

by David Řepka and Lubomír Lapčík

Foods 2025, 14(9), 1458; https://doi.org/10.3390/foods14091458 - 23 Apr 2025

Abstract

In this study, we compared different parameters in the ultrasound-assisted extraction of polyphenolic acids from seven parts of Zea mays (kernels, leaves, stems, corn silks, roots, the whole plant, and the whole fermented plant) to identify its richest natural sources. Additionally, the correlation [...] Read more.

In this study, we compared different parameters in the ultrasound-assisted extraction of polyphenolic acids from seven parts of Zea mays (kernels, leaves, stems, corn silks, roots, the whole plant, and the whole fermented plant) to identify its richest natural sources. Additionally, the correlation between extraction parameters and polyphenol yield was investigated. The extraction was performed using ultrasound at varying powers (480 or 240 W) and frequencies (80 or 37 kHz). Total phenolic content (TPC) was determined using the Folin–Ciocalteu assay, while radical scavenging activity (RSA) was assessed via the DPPH assay. The TPC values ranged from 0.69 ± 0.00008 mg GAE/g to 4.07 ± 0.0004 mg GAE/g in corn. RSA analysis revealed the highest scavenging activity in corn silk (80.06% ± 1.01) and the lowest in kernels (2.77% ± 0.90). High-performance liquid chromatography identified up to 22 different phenolic acids per sample, with the 5 most abundant being chlorogenic acid, protocatechuic acid ethyl ester, quercetin, sinapic acid, and trans-cinnamic acid. The study found small effects of power and frequency on the extraction efficiency. This suggests a practical advantage for industrial-scale applications, as using 240 W instead of 480 W under the same conditions can reduce energy consumption without compromising yield. Full article

(This article belongs to the Special Issue Food Bioactive Compounds: Extraction, Identification and Application)

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20 pages, 3810 KiB

Open AccessArticle

Effect of Ultrasound Combined with Plasma-Activated Water on Lethal and Sublethal Injury Against Escherichia coli

by Xin Wen, Meimei Nie, Zhongyuan Zhang, Lingming Xiong, Jialin Feng, Zhi Zhang, Dajing Li, Yihong Bao and Haihong Wu

Foods 2025, 14(9), 1457; https://doi.org/10.3390/foods14091457 - 23 Apr 2025

Abstract

Plasma-activated water (PAW) treatment is a promising technique for food processing, but it causes sublethal injury (SI) to microorganisms. This study investigated the effect of ultrasound (US) combined with PAW (US-PAW) on SI of Escherichia coli (E. coli). Results showed that, [...] Read more.

Plasma-activated water (PAW) treatment is a promising technique for food processing, but it causes sublethal injury (SI) to microorganisms. This study investigated the effect of ultrasound (US) combined with PAW (US-PAW) on SI of Escherichia coli (E. coli). Results showed that, after plasma activation for 10 min and treatment for 10 min, the US-PAW treatment caused a 4.89 ± 0.07 log CFU/mL reduction in E. coli. Meanwhile, under these conditions, the SI rate of E. coli was decreased to 13.3 ± 2.15%, significantly reduced by 52.74% compared to using PAW alone. The inactivation process of US-PAW treatment fitted the Weibull model better. The morphology of E. coli was destroyed by PAW and US-PAW treatment. Additionally, US-PAW treatment significantly increased the leakage of protein and nucleic acid, as well as cell membrane permeability and potential. Compared to PAW or US treatment, the proportion of membrane fatty acids and the structure of membrane proteins were altered in the US-PAW group. Furthermore, intracellular reactive oxygen species (ROS) levels increased by US-PAW treatment, and the levels of GSH, SOD, and CAT enzyme activities were significantly reduced, compared to PAW or US treatment. The combined treatment also resulted in significant DNA oxidative damage. The disruption of cell membrane structure and oxidative damage caused by US-PAW treatment resulted in irreversible damage to bacteria, thus reducing the SI rate. Full article

(This article belongs to the Special Issue Recent Research on the Processing Technology and Quality Control of Fruit and Vegetables)

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