Foods

15 pages, 632 KiB

Open AccessArticle

Comparative Analysis of Omega-3, Omega-6, and Endocannabinoid Content of Human, Cattle, Goat, and Formula Milk

by Renáta Csatári-Kovács, Tamás Röszer and Éva Csősz

Foods 2025, 14(10), 1786; https://doi.org/10.3390/foods14101786 (registering DOI) - 17 May 2025

Human milk is the primary source of infant nutrition, although breastfeeding rates are declining today, and human milk is often replaced by animal milk-based infant formula. Infant formula is intended to replicate the composition of human milk, albeit significant differences remain in the [...] Read more.

Human milk is the primary source of infant nutrition, although breastfeeding rates are declining today, and human milk is often replaced by animal milk-based infant formula. Infant formula is intended to replicate the composition of human milk, albeit significant differences remain in the physiological responses to breastfeeding and formula feeding in offspring. More research is needed on the composition of human milk and other milk types, especially regarding their lipid content. A comparative analysis of different milk samples was carried out in this study. The amount of omega-3 fatty acids, omega-6 fatty acids, and endocannabinoids was measured in human, cattle, and goat milk as well as in goat milk- and cow milk-based infant formulas using chromatography coupled to mass spectrometry. Significant differences between the human and animal milks were observed in the case of omega-6 fatty acid and endocannabinoid content, with higher omega-6 fatty acid and lower endocannabinoid levels in human milk than in animal milk samples and infant formulas. Goat milk shares the highest similarity to human milk in terms of the analyzed lipid species. However, our results indicate that the levels of the examined bioactive lipid species in human milk failed to be replaced by goat milk- and cow milk-derived infant formulas. Full article

14 pages, 1660 KiB

Open AccessArticle

Utilization of Native CRISPR-Cas9 System for Expression of Glucagon-like Peptide-1 in Lacticaseibacillus paracasei

by Mumin Zheng, Shuwen Zhang, Yunna Wang, Ning Xie, Xiaodan Wang, Jiaping Lv, Xiaoyang Pang and Xu Li

Foods 2025, 14(10), 1785; https://doi.org/10.3390/foods14101785 (registering DOI) - 17 May 2025

Abstract

Type 2 diabetes is one of the main causes of cardiovascular diseases, kidney diseases, and visual impairments, posing a global healthcare challenge. The current treatment of this disease, involving glucagon-like peptide-1 (GLP-1), is faced with problems such as frequent injections and plasmid instability. [...] Read more.

Type 2 diabetes is one of the main causes of cardiovascular diseases, kidney diseases, and visual impairments, posing a global healthcare challenge. The current treatment of this disease, involving glucagon-like peptide-1 (GLP-1), is faced with problems such as frequent injections and plasmid instability. In this study, we used the native clustered regularly interspaced short palindromic repeats-CRISPR-associated protein 9 (CRISPR-Cas9) system of Lacticaseibacillus paracasei to develop a novel, genetically stable, and orally administrable strain expressing human GLP-1. Integration and subsequent expression of glp-1 gene were confirmed by genomic sequencing, qPCR, and Nano LC-MS. The engineered strain demonstrated stable genomic integration and sustained high-level expression of GLP-1 over multiple generations. This innovative approach provides a promising strategy for the oral delivery of therapeutic peptides, potentially enhancing patient compliance and improving the treatment of diabetes and other chronic diseases requiring peptide-based therapies. Full article

(This article belongs to the Section Food Microbiology)

34 pages, 1063 KiB

Open AccessArticle

Production of Red Beetroot (Beta vulgaris L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemical, Sensorial, Nutritional, and Chemometric Profiles

by Neslihan Ersoyak, Busra Acoglu Celik, Elif Koc Alibasoglu, Erturk Bekar, Taha Turgut Unal, Ersin Yetan, Senem Kamiloglu, Arzu Akpinar Bayizit, Omer Utku Copur, Irmak Aral Baskaya and Perihan Yolci Omeroglu

Foods 2025, 14(10), 1784; https://doi.org/10.3390/foods14101784 (registering DOI) - 17 May 2025

Abstract

Red beetroot (Beta vulgaris L.) is a nutritionally rich root vegetable. It is a potential alternative raw material for pestil, a traditional fruit-based snack. This study aimed to develop a healthy beetroot-based pestil using traditional boiling (95 °C) and novel pretreatment methods, [...] Read more.

Red beetroot (Beta vulgaris L.) is a nutritionally rich root vegetable. It is a potential alternative raw material for pestil, a traditional fruit-based snack. This study aimed to develop a healthy beetroot-based pestil using traditional boiling (95 °C) and novel pretreatment methods, including thermosonication and microwave processing, with and without additional concentration steps. The effects of these methods on heat treatment period, hydroxymethylfurfural (HMF) formation, and the physicochemical, sensorial, nutritional, and chemometric profiles of pestils were evaluated. The beetroot-based snack formulated in this study was hedonically acceptable (≥5/9) and rich in essential minerals (Ca, K, Na, P, Mg) and trace elements (Zn, Fe, Mn), as determined by inductively coupled plasma–mass spectrometry. Total antioxidant capacity (CUPRAC) ranged from 113.11 to 870.78 mg Trolox^® equivalent/100 g dry matter (DM). Total phenolic, flavonoid, and betalain contents varied between 220.6–313.8 mg gallic acid equivalent/100 g DM, 365.08–517.46 mg rutin equivalent/100 g DM, and 314.40–488.66 mg/kg, respectively. Major flavonoids identified and quantified included epicatechin, rutin, isoquercitrin, taxifolin, and quercetin, while major phenolic acids identified were chlorogenic acid, ferulic acid, caffeic acid, o-salicylic acid, p-coumaric acid, and vanillin, using liquid chromatography–electrospray tandem mass spectrometry. Reducing the soluble solids content of the pestil pulp from 40 to 20 Brix degrees, in combination with thermosonication and microwave treatments, significantly shortened the processing time by 10–67%. This approach also reduced the HMF content to the limit of quantification (LOQ). Pretreatment methods significantly (p < 0.05) affected the levels of minerals and bioactive compounds in the pestils. These findings highlight the importance of process optimization to improve overall safety and the nutritional quality of the pestil. Full article

(This article belongs to the Section Food Nutrition)

16 pages, 1600 KiB

Open AccessReview

Artificial Intelligence in Advancing Algal Bioactive Ingredients: Production, Characterization, and Application

by Bingbing Guo, Xingyu Lu, Xiaoyu Jiang, Xiao-Li Shen, Zihao Wei and Yifeng Zhang

Foods 2025, 14(10), 1783; https://doi.org/10.3390/foods14101783 (registering DOI) - 17 May 2025

Abstract

Microalgae are capable of synthesizing a diverse range of biologically active compounds, including omega-3 fatty acids, carotenoids, proteins, and polysaccharides, which demonstrate significant value in the fields of functional foods, innovative pharmaceuticals and high-value cosmetics. With advancements in biotechnology and the increasing demand [...] Read more.

Microalgae are capable of synthesizing a diverse range of biologically active compounds, including omega-3 fatty acids, carotenoids, proteins, and polysaccharides, which demonstrate significant value in the fields of functional foods, innovative pharmaceuticals and high-value cosmetics. With advancements in biotechnology and the increasing demand for natural products, studies on the functional components of algae have made significant strides. However, the commercial utilization of algal bioactives still faces challenges, such as low cultivation efficiency, limited component identification, and insufficient health evaluation. Artificial intelligence (AI) has recently emerged as a transformative tool to overcome these technological barriers in the production, characterization, and application of algal bioactive ingredients. This review examines the multidimensional mechanisms by which AI enables and optimizes these processes: (1) AI-powered predictive models, integrated with machine learning algorithms (MLAs), Industry 4.0, and other advanced digital systems, support real-time monitoring and control of intelligent bioreactors, allowing for accurate forecasting of cultivation yields and market demand. (2) AI facilitates in-depth analysis of gene regulatory networks and key metabolic pathways, enabling precise control over the biosynthesis of targeted compounds. (3) AI-based spectral imaging and image recognition techniques enable rapid and reliable identification, classification, and quality assessment of active components. (4) AI accelerates the transition from mass production to the development of personalized medical and functional nutritional products. Collectively, AI demonstrates immense potential in enhancing the yield, refining the characterization, and expanding the application scope of algal bioactives, unlocking new opportunities across multiple high-value industries. Full article

(This article belongs to the Special Issue Recent Advances in Bioactive Ingredients from Marine Foods)

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17 pages, 1222 KiB

Open AccessArticle

Plant-Based Burgers Made with Green Banana Biomass (GBB) Associated with Teff and Chickpea Derivatives

by Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, Tatiana Barbieri Cochlar, Cristine da Silva Medeiros, Rafaela Giuliana Hermelino Lima, Amanda Soares Bandeira, Ana Karolina Fortunato de Souza, Alessandro de Oliveira Rios and Viviani Ruffo de Oliveira

Foods 2025, 14(10), 1782; https://doi.org/10.3390/foods14101782 (registering DOI) - 17 May 2025

Abstract

The objective of this study was to develop meat analog burgers using green banana biomass (GBB) combined with teff and chickpea derivatives, as well as to evaluate their chemical and technological quality, in addition to comparing them with industrialized meat and plant-based burgers. [...] Read more.

The objective of this study was to develop meat analog burgers using green banana biomass (GBB) combined with teff and chickpea derivatives, as well as to evaluate their chemical and technological quality, in addition to comparing them with industrialized meat and plant-based burgers. Four formulations (F1: 100% GBB; F2: 75% GBB; F3: 60% GBB; and F4: 50% GBB, with 25% teff and 25% chickpeas) were developed and compared to the following industrialized burgers: F5 (meat-based) and F6 (plant-based). All the samples were subjected to physical (initial/final weight, diameter, height, color, and texture) and chemical (pH, proximate composition, fiber, and caloric value) analyses. Among the treatments, F4 showed the highest initial weight (223.00 g) and final weight (201.66 g), initial diameter (12.33 cm) and final diameter (11.96 cm), and a reduction in height from 2.04 cm to 1.57 cm. In terms of firmness, F4 was significantly higher than that of the other treatments (p ≤ 0.05). Regarding its chemical composition, F4 presented a high protein content (10.25%) and energy value (285.30 kcal). The total fiber content for F1 to F4 was 3.62%, 3.74%, 3.97%, and 4.15%, respectively, while F6 (plant-based) reached 5.69%. These findings indicate that the combination of GBB with teff and chickpeas, especially in F4, was favorable for producing meat analog burgers with promising technological and nutritional properties. Full article

(This article belongs to the Section Plant Foods)

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15 pages, 2326 KiB

Open AccessArticle

Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay

by Mara Antonia Gagliano, Matilde Tura, Francesca Soglia, Chiara Cevoli, Sara Barbieri, Giacomo Braschi, Alessandra Bendini, Tullia Gallina Toschi, Massimiliano Petracci and Enrico Valli

Foods 2025, 14(10), 1781; https://doi.org/10.3390/foods14101781 (registering DOI) - 17 May 2025

Abstract

Using a multi-analytical approach, this investigation characterized Parmigiano Reggiano PDO cheese produced with milk from dairy cows fed different diets. Ten samples of Parmigiano Reggiano PDO cheese, aged for 24 months, were produced with milk from dairy cows fed only dry hay (P-DH; [...] Read more.

Using a multi-analytical approach, this investigation characterized Parmigiano Reggiano PDO cheese produced with milk from dairy cows fed different diets. Ten samples of Parmigiano Reggiano PDO cheese, aged for 24 months, were produced with milk from dairy cows fed only dry hay (P-DH; N = 6) or a diet with part of the dry hay replaced with fresh herbage (P-FF; N = 4). Instrumental (Flash GC-FID) analysis of the volatile fraction, image analyses, and sensory quantitative descriptive analysis (QDA^®) were carried out. The Parmigiano Reggiano cheese belonging to the P-FF group showed a higher intensity of yellow than P-DH for both sensory and image analyses. Regarding the volatile profiles, no differences were observed related to the two experimental groups, while sensory analyses allowed for some discrimination, in particular color and aroma attributes. Instrumental and sensory characterization can be used to obtain a unique analytical profile for Parmigiano Reggiano PDO cheeses produced with milk from dairy cows fed different forage sources and help to define the quality and authenticity of this typical high-value food product. Full article

(This article belongs to the Special Issue Foodomics Fifteen Years On From. Where Are We Now, What’s Next)

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22 pages, 2352 KiB

Open AccessArticle

Procyanidins and Anthocyanins in Young and Aged Prokupac Wines: Evaluation of Their Reactivity Toward Salivary Proteins

by Katarina Delić, Danijel D. Milinčić, Aleksandar V. Petrović, Slađana P. Stanojević, Anne-Laure Gancel, Michael Jourdes, Mirjana B. Pešić and Pierre-Louis Teissedre

Foods 2025, 14(10), 1780; https://doi.org/10.3390/foods14101780 (registering DOI) - 17 May 2025

Abstract

In this study, the reactivity of procyanidins and anthocyanins in young and aged Prokupac wines toward salivary proteins is investigated via SDS-PAGE and UHPLC-QTOF-MS to determine the differences between the phenolic compounds of red wine in relation to the aging process of wine. [...] Read more.

In this study, the reactivity of procyanidins and anthocyanins in young and aged Prokupac wines toward salivary proteins is investigated via SDS-PAGE and UHPLC-QTOF-MS to determine the differences between the phenolic compounds of red wine in relation to the aging process of wine. SDS-PAGE analysis revealed that procyanidins, flavanol-anthocyanin polymers, and ellagitannins in aged wine have strong affinities for salivary proteins, leading to the formation of insoluble complexes. By contrast, young wine contained predominantly procyanidins with high salivary protein affinity, as well as monomeric flavan-3-ols and anthocyanins, which mainly form soluble aggregates, while polymeric phenolics were less represented. Electrophoretic patterns further showed that seed-derived procyanidins mainly formed insoluble complexes with salivary proteins, whereas skin-derived anthocyanins tended to form soluble ones. The total content of all phenolic compounds quantified by UHPLC-QTOF-MS was 2.5 times higher in young wine than in aged wine, primarily due to the significantly greater abundance of malvidine-3-O-glucoside in young wine (eightfold higher level in young wine). Targeted UHPLC-QTOF-MS analysis of selected phenolics confirmed the electrophoretic results and showed a higher binding affinity of procyanidins in aged wine compared to young wine, as well as a higher percentage of procyanidin binding compared to anthocyanins, independent of the age of the wine. Sensory evaluation showed that aged wine had higher tannin quality scores, whereas young wine exhibited greater acidity and astringency, with bitterness being comparable between them. These results highlight the influence of wine aging on the interaction between phenolic compounds and salivary proteins and emphasize the dominant role of procyanidins in protein binding and the potential synergistic contribution of anthocyanins to mouthfeel perception. Full article

(This article belongs to the Special Issue Enhancing Wine Quality and Sustainability Through the Integration of Microbiology and Chemistry Approaches)

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20 pages, 2730 KiB

Open AccessArticle

The Domestication and Cultivation of Pholiota adiposa and Its High-Temperature Adaptability: Enhancing the Utilization of Agricultural Residues and Grain Nutrition in Northeast China

by Hu Lou, Baozhen Fan, Chao Guo, Yurong Liang, Weizhi Wang, Enze Yu, Jie Zhang and Guocai Zhang

Foods 2025, 14(10), 1779; https://doi.org/10.3390/foods14101779 (registering DOI) - 16 May 2025

Abstract

Pholiota adiposa is a macrofungi that is rich in nutrients and has a delicious taste. Eating more can improve human immunity and inhibit cancer. However, the P. adiposa yield is low and cannot meet market demand. Therefore, strain improvement was carried out by [...] Read more.

Pholiota adiposa is a macrofungi that is rich in nutrients and has a delicious taste. Eating more can improve human immunity and inhibit cancer. However, the P. adiposa yield is low and cannot meet market demand. Therefore, strain improvement was carried out by exploring the mechanism of stress adaptation in P. adiposa. In addition, fermentation of the four common grains by P. adiposa mycelia increased their nutrient content and improved their antioxidant capacity. The results revealed that the growth of the mycelium was greatest when sucrose was used as the carbon source at 25 °C. At 35 °C, the MDA content and cellulase enzyme activity of the mycelia decreased by 27.6% and 40.8%, respectively, from 2 to 4 days, and the SOD, CAT, and GR enzyme activities increased by 31.6%, 49.2%, and 1.2%, respectively. The fermentation results revealed that the soluble protein content, reducing sugar content, and DPPH free radical scavenging ability of the fermented grains were significantly greater than those of the unfermented grains. This study can be used to cultivate macrofungi with environmental adaptability and provides a basis for the utilization of biological waste and increased food nutrition. Full article

(This article belongs to the Special Issue Cereal and Cereal Products: Quality, Functionality, Health Security and Application of New Technologies)

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26 pages, 1000 KiB

Open AccessArticle

Growth Performance, Carcass Traits and Meat Quality in Rabbits Fed with Two Different Percentages of Extruded Linseed

by Imen Daboussi, Nour Elhouda Fehri, Michela Contò, Marta Castrica, Safa Bejaoui, Alda Quattrone, Mohamed Amine Ferchichi, Marouen Amraoui, Souha Tibaoui, Giulio Curone, Daniele Vigo, Laura Menchetti, Alessandro Dal Bosco, Egon Andoni, Gabriele Brecchia, Sebastiana Failla and Bayrem Jemmali

Foods 2025, 14(10), 1778; https://doi.org/10.3390/foods14101778 - 16 May 2025

Abstract

This study evaluated the effect of two levels of extruded linseed (EL) in the diet on growth performance, carcass yield, and meat quality of growing rabbits. Sixty-nine New Zealand White male rabbits (Oryctolagus cuniculus) were assigned after weaning to three dietary [...] Read more.

This study evaluated the effect of two levels of extruded linseed (EL) in the diet on growth performance, carcass yield, and meat quality of growing rabbits. Sixty-nine New Zealand White male rabbits (Oryctolagus cuniculus) were assigned after weaning to three dietary groups: control (C), 2.5% EL (L2.5%), and 5% EL (L5%). At the end of the fattening period (from 37 to 93 days of age), rabbits were slaughtered. EL supplementation significantly reduced average daily weight gain (ADG) in the L5% group (p < 0.05), while other performance parameters were not significantly affected. Meat from the L5% group exhibited a higher fat content (p < 0.001) and lower water-holding capacity (p < 0.05) compared to the others. The fatty acid profile showed a significant increase in n-3 polyunsaturated fatty acids (PUFAs) and a decrease in n-6 PUFA (p < 0.05), resulting in a markedly reduced n-6/n-3 ratio (p < 0.001) in supplemented groups. EL supplementation also enhanced long-chain n-3 PUFA levels, particularly docosapentaenoic acid (DPA). Although lipid oxidation was slightly increased (p < 0.05), sensory attributes remained unaffected. These findings support EL supplementation as a nutritional strategy to increase the n-3 fatty acids in rabbit meat without compromising physical and sensory quality. Full article

(This article belongs to the Special Issue Trends and Prospects in Novel Meat Products with Healthier Properties)

14 pages, 667 KiB

Open AccessArticle

The Impact of Children’s Food Neophobia on Meal Perception, Emotional Responses, and Food Waste in Italian Primary School Canteens

by Maria Piochi, Michele Antonio Fino and Luisa Torri

Foods 2025, 14(10), 1777; https://doi.org/10.3390/foods14101777 - 16 May 2025

Abstract

Food neophobia (FN) has been poorly explored in real contexts and in large-scale studies with children. This study assessed the impact of FN in children on school canteen meals by considering liking, emotional status, and food waste behaviours. We involved 630 children (7–11 [...] Read more.

Food neophobia (FN) has been poorly explored in real contexts and in large-scale studies with children. This study assessed the impact of FN in children on school canteen meals by considering liking, emotional status, and food waste behaviours. We involved 630 children (7–11 years old; females = 53%) from nine Italian primary schools. The main self-reported variables that were collected included pleasure of eating in the canteen, declared liking for different foods, emotional responses, meal description, and food waste. The characteristics of low neophobia (LN), medium neophobia (MN), and high neophobia (HN) were comparable between genders and provenience and did not differ by the pleasure of eating at home. Children with HN had the lowest frequency of eating in the canteen, the highest self-reported amount of wasted food, and the lowest liking for all items, especially vegetables and legumes; they selected mostly emotions with negative valence and described the meal as more uncomfortable and boring. Instead, children exhibiting LN used positive emotions with high arousal to describe the meal and found it a little boring, while those with MN showed an intermediate attitude. Children with HN may benefit from familiarisation actions to accept non-domestic meals and reduce food waste in non-familiar environments. Improving school canteen contexts (e.g., the socialising possibility) can modulate children’s emotional responses and reduce food waste. Full article

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

17 pages, 468 KiB

Open AccessArticle

Impact of Breed and Slaughter Hygiene on Beef Carcass Quality Traits in Northern Greece

by Vasiliki Papanikolopoulou, Anestis Tsitsos, Stella Dokou, Stergios Priskas, Sotiria Vouraki, Vangelis Economou, Ioanna Stylianaki, Angeliki Argyriadou and Georgios Arsenos

Foods 2025, 14(10), 1776; https://doi.org/10.3390/foods14101776 - 16 May 2025

Abstract

The objective of this study was to assess the impact of breed and slaughter hygiene practices on beef quality traits in Northern Greece. A random sample of 159 beef carcasses from three breeds, Aberdeen Angus (AA, n = 38), Holstein (HO, n = [...] Read more.

The objective of this study was to assess the impact of breed and slaughter hygiene practices on beef quality traits in Northern Greece. A random sample of 159 beef carcasses from three breeds, Aberdeen Angus (AA, n = 38), Holstein (HO, n = 42), and Limousin (LI, n = 40), and crossbred (CR, n = 39) males were used. The chroma, pH, texture, chemical composition, and fatty acid profile were assessed using the Longissimus dorsi muscle. The muscle histomorphometry was assessed using the psoas major samples. Microbiological analyses were conducted on the beef carcasses to evaluate slaughter hygiene. A comparative analysis using ANOVA, Mann–Whitney, and Kruskal–Wallis tests was performed to assess the effects of breed and slaughter hygiene on the meat quality traits. The meat quality differed significantly (p < 0.05) between the breeds. Specifically, the LI beef exhibited higher lightness (L*) values compared to those of the AA and HO beef. The CR breed produced the reddest beef, which differed significantly from the AA and HO beef. The beef yellowness (b*) was higher in the AA breed compared to the other breeds. The AA and CR beef was more tender than the LI beef. The AA beef exhibited the lowest protein and highest fat content, while the LI beef was the leanest. The monounsaturated fatty acid (MUFA) concentrations in the AA beef were 22% higher than those in the HO beef, whereas the HO beef had 23% higher levels of saturated fatty acids (SFAs). The total mesophilic viable counts among the slaughterhouses exceeded the lower acceptable threshold (3.5 log CFU/cm²), indicating inadequate slaughter hygiene practices that could impact beef quality and safety. Globally, this is the first comprehensive study that uniquely combines techniques for assessing beef quality from whole carcasses to individual muscle fibers. Full article

(This article belongs to the Special Issue Quality Changes and Improvement Technologies of Animal-Derived Foods During Storage and Processing)

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30 pages, 542 KiB

Open AccessArticle

Consumer Sensory Perceptions of Natural Ingredients: A Multi-Country Comparison

by Jisoo Choi, Edgar Chambers IV and Jeehyun Lee

Foods 2025, 14(10), 1775; https://doi.org/10.3390/foods14101775 - 16 May 2025

Abstract

Consumer perceptions of the term ‘natural’ do not always align with those of science or public policy. Further examination of the term from a consumer standpoint is therefore necessary. In this study, we aimed to identify differences in consumer perceptions of natural ingredients [...] Read more.

Consumer perceptions of the term ‘natural’ do not always align with those of science or public policy. Further examination of the term from a consumer standpoint is therefore necessary. In this study, we aimed to identify differences in consumer perceptions of natural ingredients across various countries and demographic segments to determine whether a common concept of natural ingredients exists. Twenty ingredients were assessed to identify those perceived as natural by consumers. A total of 8191 consumers (about 630 consumers per country) were surveyed. Cluster analysis identified four clusters of countries with similar perceptions of natural ingredients. Most ingredients were evaluated similarly across countries; however, specific ingredients differed among certain countries. Several ingredients considered natural according to scientific, public policy, or marketing standards were not perceived as natural by consumers. These insights into perceptions of natural ingredients in each country may help governments, public policy experts, and food manufacturers reconsider strategies for marketing natural products and educating consumers about natural ingredients. Full article

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

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13 pages, 2769 KiB

Open AccessArticle

The Antimicrobial Extract Derived from Pseudomonas sp. HP-1 for Inhibition of Aspergillus flavus Growth and Prolongation of Maize Seed Storage

by Marhaba Kader, Liping Xu, Longteng Fang, Reziyamu Wufuer, Minwei Zhang, Nan Wei, Dong Wang and Zhiwei Zhang

Foods 2025, 14(10), 1774; https://doi.org/10.3390/foods14101774 - 16 May 2025

Abstract

Maize, one of the most widely cultivated crops globally, is highly susceptible to mycotoxin contamination. In this study, an endophytic strain Pseudomonas sp. HP-1, isolated from Peganum harmala L., demonstrated significant biocontrol potential. The culture extract of Pseudomonas sp. HP-1 (PHE) exhibited strong [...] Read more.

Maize, one of the most widely cultivated crops globally, is highly susceptible to mycotoxin contamination. In this study, an endophytic strain Pseudomonas sp. HP-1, isolated from Peganum harmala L., demonstrated significant biocontrol potential. The culture extract of Pseudomonas sp. HP-1 (PHE) exhibited strong antifungal activity, with inhibition zones of 40.07 ± 0.21 mm against Penicillium italicum, 29.71 ± 0.25 mm against Aspergillus niger, and 23.10 ± 0.44 mm against A. flavus, along with notable antibacterial activity against Staphylococcus aureus (22.43 ± 0.55 mm). At a concentration of 16 mg/mL, PHE almost completely inhibited the mycelial growth of A. flavus. The antifungal mechanism of PHE was investigated through scanning electron microscopy (SEM) and propidium iodide (PI) staining analysis, which demonstrated that antifungal activity is primarily through the disruption of cellular membrane integrity. Furthermore, PHE significantly reduced the incidence of A. flavus contamination in agroecological maize seeds during storage, and treated PHE showed superior antifungal efficacy compared to non-treated PHE, highlighting its potential as an effective antifungal agent for seed protection. Through one- and two-dimensional NMR and MS analyses, the primary active compound of PHE was identified as 1-phenazinecarboxylic acid. These findings indicate that PHE can be utilized as a sustainable antifungal agent for protecting maize seeds against mycotoxin-producing fungi. Full article

(This article belongs to the Section Food Microbiology)

19 pages, 3044 KiB

Open AccessReview

Effect of Supplementation with Probiotics in Patients with Schizophrenia: Systematic Review and Meta-Analysis of Randomized Controlled Clinical Trials

by Lu Li, Fengqi Du, Xilong Liu, Mengyao Song, Giuseppe Grosso, Maurizio Battino, Christine Boesch, He Li and Xinqi Liu

Foods 2025, 14(10), 1773; https://doi.org/10.3390/foods14101773 - 16 May 2025

Abstract

Supplementation with probiotics seems to confer protective effects in individuals with schizophrenia (SZ), although available results are inconclusive. The aim of this study was to systematically review existing randomized clinical trials (RCTs) to critically assess the effect of probiotics on psychiatric symptoms, anthropometric [...] Read more.

Supplementation with probiotics seems to confer protective effects in individuals with schizophrenia (SZ), although available results are inconclusive. The aim of this study was to systematically review existing randomized clinical trials (RCTs) to critically assess the effect of probiotics on psychiatric symptoms, anthropometric indicators, lipid profiles, glycemic indices, inflammation, and oxidative stress in adults with SZ. A systematic search was conducted in four databases from inception until January 2025. Six RCTs were included in the quantitative analysis that demonstrated beneficial effects of probiotics on SZ severity determined via the Positive and Negative Syndrome Scale (PANSS), with significant reductions in PANSS (MD = −0.50, p = 0.001), PANSS Negative (MD = −0.31, p = 0.050), and PANSS General scores (MD = −0.33, p = 0.036), alongside reductions in body weight (MD = −0.92, p = 0.000), body mass index (MD = −0.53, p = 0.016), and total cholesterol (SMD = −0.34, p = 0.005). Furthermore, probiotic interventions reduced baseline glucose (SMD = −0.59, p = 0.000), insulin (MD = −0.68, p = 0.000), and measures of insulin sensitivity/resistance and significantly improved biomarkers of inflammation and oxidative stress. To summarize, this meta-analysis suggests that probiotics may confer beneficial effects in patients with SZ through improving psychiatric symptoms as well as markers of body weight, lipid and glucose metabolism, inflammation, and oxidative stress. Full article

(This article belongs to the Section Food Nutrition)

18 pages, 1100 KiB

Open AccessArticle

Advancing Real-Time Food Inspection: An Improved YOLOv10-Based Lightweight Algorithm for Detecting Tilapia Fillet Residues

by Zihao Su, Shuqi Tang and Nan Zhong

Foods 2025, 14(10), 1772; https://doi.org/10.3390/foods14101772 - 16 May 2025

Abstract

Tilapia fillet is an aquatic product of great economic value. Detection of impurities on tilapia fillet surfaces is typically performed manually or with specialized optical equipment. These residues negatively impact both the processing quality and the economic value of the product. To solve [...] Read more.

Tilapia fillet is an aquatic product of great economic value. Detection of impurities on tilapia fillet surfaces is typically performed manually or with specialized optical equipment. These residues negatively impact both the processing quality and the economic value of the product. To solve this problem, this study proposes a tilapia fillet residues detection model, the double-headed GC-YOLOv10n; the model is further lightweighted and achieves improved detection performance compared to the double-headed GC-YOLOv10n. The model demonstrates the best overall performance among many mainstream detection algorithms with a small model size (3.3 MB), a high frame rate (77FPS), and an excellent mAP (0.942). It is able to complete the task of tilapia fillet residues detection with low cost, high efficiency, and high accuracy, thus effectively improving the product quality and production efficiency of tilapia fillets. Full article

(This article belongs to the Section Food Analytical Methods)

16 pages, 1384 KiB

Open AccessArticle

Textural Flow Analysis of United States Commercially Available Baby Foods: Packaging and Delivery Method Comparisons by the International Dysphagia Diet Standardization Initiative Framework

by Larson P. Drzewicki, Donna R. Scarborough, Jeffrey D. Messinger, Michael Bailey-Van Kuren, Mickalyn S. Clemons and Memorie M. Gosa

Foods 2025, 14(10), 1771; https://doi.org/10.3390/foods14101771 - 16 May 2025

Abstract

This study evaluated the flow and textural characteristics of commercial baby food in order to increase clinical knowledge to support patients with pediatric dysphagia. Samples from three organic and non-organic brands included four labeled stages and a variety of ingredients. A standardized method [...] Read more.

This study evaluated the flow and textural characteristics of commercial baby food in order to increase clinical knowledge to support patients with pediatric dysphagia. Samples from three organic and non-organic brands included four labeled stages and a variety of ingredients. A standardized method for evaluating the characteristics of room-temperature baby foods was utilized in order to compare, across two geographic regions, the brands and the labeled stages. Based on the manufacturing stages, no logical progression in thickness or texture was observed in relation to labeled food stages. Regardless of the stage, our results reveal that 75% of the baby foods samples are categorized as moderately thick liquid or liquidized food. Furthermore, two-thirds of products categorized as “large variability” foods were labeled as Stage 1. Caregivers and clinicians bear the burden for the presentation of safe and appropriate transitional foods during a child’s milk-weaning process. Current “staged” guidelines on baby foods do not accurately convey information about the product’s textural characteristics (i.e., thickness, cohesiveness, adhesiveness, etc.), which can influence the safety and efficiency of oral intake. Full article

(This article belongs to the Section Food Quality and Safety)

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19 pages, 3263 KiB

Open AccessArticle

Multi-Omics Mining of Characteristic Quality Factors Boosts the Brand Enhancement of the Geographical Indication Product—Pingliang Red Cattle

by Jing Liu, Yu Zhu, Xiaoxia Liu, Juan Zhang, Chuan Liu, Yan Zhao, Shuming Yang, Ailiang Chen and Jie Zhao

Foods 2025, 14(10), 1770; https://doi.org/10.3390/foods14101770 - 16 May 2025

Abstract

Pingliang Red Cattle, a renowned geographical indication product in China, is distinguished by its superior meat quality, yet the scientific basis for its unique attributes remains underexplored. This study integrated metabolomic and transcriptomic analyses to elucidate the biochemical and physiological factors underlying the [...] Read more.

Pingliang Red Cattle, a renowned geographical indication product in China, is distinguished by its superior meat quality, yet the scientific basis for its unique attributes remains underexplored. This study integrated metabolomic and transcriptomic analyses to elucidate the biochemical and physiological factors underlying the enhanced flavor, color stability, and tenderness of Pingliang Red Cattle beef compared to Qinchuan and Simmental cattle. Metabolomic profiling revealed significantly elevated levels of inosine monophosphate (IMP, 2.86–3.96× higher) and glutathione (GSH, 2.42–5.43× higher) in Pingliang Red Cattle, contributing to intense umami flavor and prolonged meat color retention. Notably, ergothioneine (EGT), a potent antioxidant, was identified for the first time in Pingliang Red Cattle beef, with concentrations 2.55× and 4.25× higher than in Qinchuan and Simmental, respectively. Transcriptomic analysis highlighted the upregulation of 21 tenderness-related genes (e.g., FABP3, PRDX6, CAST) and key enzymes in purine and glutathione metabolism pathways (e.g., PDE4D, ADSL, GGT1), correlating with meat tenderness and the improved meat quality. Additionally, Pingliang Red Cattle’s natural forage-rich diet and low-density rearing practices were critical in enhancing these traits. These findings provide a scientific foundation for Pingliang Red Cattle’s premium quality, offering actionable insights for GI product branding, quality optimization, and market competitiveness. The multi-omics approach established here serves as a paradigm for quality assessment and improvement of other GI agricultural products, bridging traditional reputation with molecular evidence. Full article

(This article belongs to the Special Issue Anti-Food Fraud: Technologies in Food Safety, Quality and Traceability)

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25 pages, 7865 KiB

Open AccessArticle

Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources

by Paul Ndubuisi Anyiam, Suphat Phongthai, Samart Sai-Ut, Passakorn Kingwascharapong, Young Hoon Jung, Wanli Zhang and Saroat Rawdkuen

Foods 2025, 14(10), 1769; https://doi.org/10.3390/foods14101769 - 16 May 2025

Abstract

Background: The dominance of soybeans as the primary plant protein source has hindered the exploration of potential sources, limiting dietary diversity and innovation. Objective/Methods: This study evaluated six plant protein sources—mung bean (MB), bambara bean (BN), jack bean (JB), sesame seed (SS), moringa [...] Read more.

Background: The dominance of soybeans as the primary plant protein source has hindered the exploration of potential sources, limiting dietary diversity and innovation. Objective/Methods: This study evaluated six plant protein sources—mung bean (MB), bambara bean (BN), jack bean (JB), sesame seed (SS), moringa seed (MS), and rice bran (RB)—compared to soybean (SB) for their chemical composition and biological qualities using standard methods. Results: Protein composition (14.98–30.29 g/100 g), fiber (2.90–8.18 g/100 g), and fat (5.19–33.30 g/100 g) varied across plants. Bulk density (0.49–0.74 g/mL), swelling capacity (0.25–0.55%), and yellowness (13.07–38.76) were comparable to SB. Electropherograms showed major protein bands at 20, 48, 75, and 100 kDa across plant proteins under non-reducing conditions. Phytate levels were highest in RB, while MS showed lower tannic acid composition (6.64 mg/100 g) compared to SB. Protein solubility (24.64–45.65%) increased with pH, while in vitro protein digestibility (74.86–87.64%) varied and was slightly below SB (91.07%); however, a similar pattern of protein digestion was observed under no reducing condition. MS and BN contained 31.17% and 42.47% of total essential amino acids with PDCAAS values of 41.42% and 58.46%, respectively. Conclusions: Overall, MS and BN exhibited superior potential as sustainable protein sources, showing properties comparable to soybean. Full article

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18 pages, 1036 KiB

Open AccessArticle

Unlocking the Functional Food Potential of Capparis spinosa: Optimizing Ultrasound Extraction, Phytochemical Analysis, and Assessing Antioxidative Activities

by Abdulhakim Naffati, Aleksandra Mišan, Saša Kenig, Katja Kramberger, Zala Jenko Pražnikar, Ana Petelin, Aleksandra Cvetanović Kljakić, Abdelmoumen Benmerzoug, Nasrien Elfarrah and Alena Stupar

Foods 2025, 14(10), 1768; https://doi.org/10.3390/foods14101768 - 16 May 2025

Abstract

This study explores the potential of ultrasound-assisted extraction (UAE) for efficiently recovering bioactive compounds, particularly rutin, from the often-overlooked leaves of Capparis spinosa. By fine-tuning important extraction parameters such as ultrasound power, temperature, and ethanol concentration, this research achieved maximum yields of [...] Read more.

This study explores the potential of ultrasound-assisted extraction (UAE) for efficiently recovering bioactive compounds, particularly rutin, from the often-overlooked leaves of Capparis spinosa. By fine-tuning important extraction parameters such as ultrasound power, temperature, and ethanol concentration, this research achieved maximum yields of total phenolic content and rutin, establishing these leaves as a sustainable and valuable source of phytochemicals for applications in functional foods, nutraceuticals, and pharmaceuticals. High-performance liquid chromatography (HPLC) analysis revealed a high rutin content (15.51 mg/g DW), accompanied by considerable amounts of quercetin-3-glucoside and catechin. In vitro assays revealed the extract’s strong antioxidative properties, effectively safeguarding Caco-2 and Hep G2 cells against oxidative stress and significantly lowering reactive oxygen species levels. Additionally, the extract enhanced the expression of vital antioxidative enzymes and demonstrated no toxicity at the tested concentrations, confirming its safety for dietary supplement use. These findings underscore the extract’s strong safety profile and notable bioefficacy, reinforcing its suitability for incorporation into health-oriented formulations such as functional foods, dietary supplements, or nutraceutical products. Beyond demonstrating biological relevance, this research also advances the sustainable valorization of Capparis spinosa leaf biomass—an underutilized resource with high phytochemical potential—while contributing to the development of innovative, plant-based strategies for disease prevention and overall health enhancement. Full article

(This article belongs to the Special Issue Green Extraction Methods: Unlocking Bioactive Potential for Natural Food Products and Functional Foods)

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