Foods

22 pages, 899 KB

Open AccessArticle

Effect of Temperature on the Drying Kinetics of Caturra Coffee: Correlation with Hyperspectral Imaging and Sensory Quality

by Frank Fernandez-Rosillo, Nestor A. Sánchez-Goycochea, Cinthya Santa Cruz-López, Eliana Milagros Cabrejos-Barrios, Jorge Caucha-Iparraguirre, Flor Garcia-Carrión and Lenin Quiñones-Huatangari

Foods 2026, 15(8), 1284; https://doi.org/10.3390/foods15081284 (registering DOI) - 8 Apr 2026

Abstract

Coffee processing requires continuous optimization to preserve sensory quality while improving process efficiency. Although hyperspectral imaging has been widely applied for food quality evaluation, its use for predicting coffee cup score during controlled drying remains limited. This study aimed to evaluate the effect [...] Read more.

Coffee processing requires continuous optimization to preserve sensory quality while improving process efficiency. Although hyperspectral imaging has been widely applied for food quality evaluation, its use for predicting coffee cup score during controlled drying remains limited. This study aimed to evaluate the effect of drying temperature on the drying kinetics of Caturra coffee and to develop a predictive model for cup score using hyperspectral imaging combined with Partial Least Squares Regression (PLSR). Coffee samples were dried at four constant temperatures (30, 40, 50, and 60 °C) in forced-convection ovens, and hyperspectral reflectance images (400–1000 nm) were acquired using a Specim FX10 camera. Sensory evaluation was conducted by six certified Q Arabica Graders. Drying times were 52, 34, 30, and 20 h at 30, 40, 50, and 60 °C, respectively, with corresponding cup scores of 83.21, 83.50, 83.60, and 83.26 points. Effective moisture diffusivity ranged from

10^{- 13}

to

10^{- 12}

m²/s, while mass transfer coefficients were on the order of

10^{- 9}

m/s, with activation energies of 28.016 and 19.272 kJ/mol. No significant differences in cup score were observed among drying temperatures (

p > 0.05

). A PLSR-based model was developed to estimate cup score from hyperspectral data, achieving

R^{2}

values of 0.770 and 0.855 and RMSE values of 0.515 and 0.518 for calibration and validation, respectively. Key wavelengths at 480, 600, 720, and 940 nm were identified as the most influential spectral regions associated with chemical compounds affecting sensory quality. These findings demonstrate the potential of integrating drying kinetics and hyperspectral imaging as a rapid and non-destructive approach for objective prediction of coffee sensory quality during processing. Full article

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

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31 pages, 1638 KB

Open AccessReview

Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications

by Olivia Atudorei, Denisa Atudorei and Georgiana Gabriela Codină

Foods 2026, 15(8), 1283; https://doi.org/10.3390/foods15081283 (registering DOI) - 8 Apr 2026

Abstract

Pseudocereals are naturally gluten-free crops because they do not contain gluten-forming proteins which are present in other grains. The main pseudocereals used in bakery formulations are buckwheat, amaranth, and quinoa, because they have a balanced nutritional profile including high-quality proteins, dietary fiber, essential [...] Read more.

Pseudocereals are naturally gluten-free crops because they do not contain gluten-forming proteins which are present in other grains. The main pseudocereals used in bakery formulations are buckwheat, amaranth, and quinoa, because they have a balanced nutritional profile including high-quality proteins, dietary fiber, essential minerals, and bioactive compounds with antioxidant, anti-inflammatory, and cardiometabolic health-promoting effects. Due to their high nutritional value, they have increasingly been used as functional ingredients in bakery products, particularly for consumers with celiac disease, gluten intolerance, or those seeking nutritionally enhanced foods. The present paper reviews recent advances on the nutritional, functional, and technological properties of these pseudocereals, focusing on their applications in bakery products. Their influence on dough behavior, product quality, and the nutritional improvement of bread, cakes, biscuits, muffins, and other baked goods is discussed. Also, different aspects of the use of pseudocereals in gluten-free products are presented. Mentions are also made of the fact that the increasing demand for healthier and gluten-free foods highlights the possibility of using pseudocereals as promising ingredients for the development of nutritionally enriched bakery products of acceptable technological and sensory quality. Full article

(This article belongs to the Special Issue The Influence of Processing on Shaping the Sensory and Health-Promoting Qualities of Dried, Baked, or Roasted Foods)

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20 pages, 868 KB

Open AccessReview

Food Fraud Implications and Regulatory Challenges in South Africa: A Review

by Likentso Sylvia Shuping and Kgomotso Lebelo

Foods 2026, 15(8), 1282; https://doi.org/10.3390/foods15081282 (registering DOI) - 8 Apr 2026

Abstract

Food fraud has emerged as a significant and under-recognised public health threat, with documented global incidents resulting in severe illness, hospitalisations, and fatalities. International estimates suggest that up to 9% of the global food trade is adulterated. In South Africa, evidence of mislabelling, [...] Read more.

Food fraud has emerged as a significant and under-recognised public health threat, with documented global incidents resulting in severe illness, hospitalisations, and fatalities. International estimates suggest that up to 9% of the global food trade is adulterated. In South Africa, evidence of mislabelling, substitution, counterfeit products, illicit trade, and the use of unauthorised additives continues to surface, yet the national burden and regulatory response remain insufficiently characterised. This review synthesised peer-reviewed literature and articles from reputable South African media sources published from 2015 to December 2025, focusing on food fraud within the South African context. Searches were conducted across Web of Science (WoS), Scopus, and PubMed, supplemented by Google Scholar and the EU Food Fraud Database, with emphasis on studies reporting fraud associated with South African food products. Standard PRISMA procedures guided the final selection of fifteen (14) eligible articles. These studies reveal widespread food fraud driven mainly by economic gain. Common practices include substituting high-value products, mislabelling meat and seafood, altering dates on expired goods, and producing counterfeits with unauthorised additives and packaging. Collectively, these factors compromise consumer health, undermine industry integrity, and impede effective surveillance. Strengthening South Africa’s food fraud prevention ecosystem will require coordinated multisectoral engagement, targeted investment in detection technologies, and robust regulatory reforms. Full article

(This article belongs to the Special Issue Assessment and Control of Food Safety Risks)

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28 pages, 4350 KB

Open AccessReview

Mineral Oils in Olive Oils: Background, Analytical Determination, Sources of Contamination, and Possible Mitigation Strategies

by Sabrina Moret, Seyedeh Farnaz Sadeghian, Luca Menegoz Ursol and Laura Barp

Foods 2026, 15(8), 1281; https://doi.org/10.3390/foods15081281 (registering DOI) - 8 Apr 2026

Abstract

Mineral oil hydrocarbons (MOH), comprising saturated (MOSH) and aromatic (MOAH) compounds, are ubiquitous lipophilic contaminants. This review critically examines their occurrence, toxicology, analysis, contamination sources, and mitigation strategies in the olive oil sector. Emphasis is placed on analytical evolution, highlighting online LC-GC-FID and [...] Read more.

Mineral oil hydrocarbons (MOH), comprising saturated (MOSH) and aromatic (MOAH) compounds, are ubiquitous lipophilic contaminants. This review critically examines their occurrence, toxicology, analysis, contamination sources, and mitigation strategies in the olive oil sector. Emphasis is placed on analytical evolution, highlighting online LC-GC-FID and the EN ISO 20122:2024 standard, including advances in saponification and epoxidation to minimize biogenic interferences. Monitoring data reveal that virgin olive oils from the market can sometimes exceed the 2.0 mg/kg limit for the MOAH. Ten times higher levels are usually found in olive pomace oils (OPOs). In OPO, solvent extraction causes a significant reconcentration of hydrocarbons remaining on the solid matter after physical extraction and accumulating during the open-air storage of pomace. Conversely, for virgin oils, contamination can occur at multiple points along the supply chain, but harvesting emerged as the most important critical step, often due to accidental contact with lubricants, greases, or hydraulic fluids. Post-milling operations may also contribute to contamination. Mitigation strategies rely on Good Agricultural and Manufacturing Practices, focusing on the systematic replacement of technical-grade lubricants with food-grade alternatives. Additionally, olive washing can reduce initial MOSH content, while refining further lowers levels, particularly in lighter fractions. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)

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5 pages, 163 KB

Open AccessEditorial

Cereal and Cereal Products: Quality, Functionality, Health Security and Application of New Technologies

by Olivera Šimurina and Elizabet Janić Hajnal

Foods 2026, 15(8), 1280; https://doi.org/10.3390/foods15081280 (registering DOI) - 8 Apr 2026

Abstract

Global food systems are currently facing unprecedented challenges driven by population growth, climate change, resource limitations, and evolving dietary patterns [...] Full article

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

15 pages, 497 KB

Open AccessArticle

Comparative Profiling of Fat-Soluble Nutrients and Antioxidant Indices in Seeds of Six Maple (Acer) Types

by Sunleng Chhoeun, Sunyoung Lim, Jeung-Hee Lee and Jung-Ah Shin

Foods 2026, 15(8), 1279; https://doi.org/10.3390/foods15081279 - 8 Apr 2026

Abstract

Maple (Acer spp.) seeds are potential sources of fat-soluble nutrients and bioactive compounds, yet they remain comparatively understudied. This study compared six market-derived Acer seed types by quantifying phospholipids (PLs), fatty acids, carotenoids, and phytosterols, and by evaluating total phenolic content (TPC) [...] Read more.

Maple (Acer spp.) seeds are potential sources of fat-soluble nutrients and bioactive compounds, yet they remain comparatively understudied. This study compared six market-derived Acer seed types by quantifying phospholipids (PLs), fatty acids, carotenoids, and phytosterols, and by evaluating total phenolic content (TPC) and DPPH radical scavenging activity in methanolic extracts. Total phospholipid contents varied markedly among samples (17.94–295.87 mg/100 g), with phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI) as the predominant classes. Fatty acid profiles were dominated by oleic acid (C18:1) and linoleic acid (C18:2), and nervonic acid (NA; C24:1) was consistently detected in all samples at 0.17–1.88 g/100 g (4.55–7.89% of total fatty acids). β-Sitosterol ranged from 16.58 ± 1.41 to 37.46 ± 1.62 mg/100 g. Carotenoid composition varied among the tested samples, and Jeju red maple showed the highest provitamin A potential, including the exclusive detection of α-carotene and the highest retinol activity equivalent. Antioxidant indices also differed significantly among samples (TPC: 317.89–897.12 mg GAE/100 g; DPPH: 81.37–93.27%), but TPC was not consistently proportional to DPPH activity, suggesting contributions from non-phenolic constituents. Pearson correlation analysis further showed exploratory co-variation patterns among the measured variables across the tested samples. Overall, the tested market-derived Acer seed materials exhibited marked compositional diversity and antioxidant potential, supporting their further evaluation as candidate functional food, nutraceutical, and value-added plant lipid resources. Full article

(This article belongs to the Special Issue Characterization of Food Lipids and Their Derivatives)

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36 pages, 2926 KB

Open AccessReview

Advances in Nanotechnological Strategies for Preserving and Authenticating Bioactive Compounds in Extra Virgin Olive Oil: Nano-Enabled Stabilization, Sensing, and Circular Valorization

by José Roberto Vega Baudrit, Yendry Corrales-Ureña, Karla Jaimes Merazzo, Javier Stuardo Chinchilla Orrego and Mary Lopretti

Foods 2026, 15(8), 1278; https://doi.org/10.3390/foods15081278 - 8 Apr 2026

Abstract

Extra-virgin olive oil (EVOO) is a chemically complex lipid matrix whose minor constituents—especially phenolic secoiridoids—drive sensory quality, oxidative stability, and health benefits. However, these bioactives are vulnerable to heat, light, oxygen, and pro-oxidant metals during processing and distribution, while the high cost of [...] Read more.

Extra-virgin olive oil (EVOO) is a chemically complex lipid matrix whose minor constituents—especially phenolic secoiridoids—drive sensory quality, oxidative stability, and health benefits. However, these bioactives are vulnerable to heat, light, oxygen, and pro-oxidant metals during processing and distribution, while the high cost of EVOO often makes it a target for adulteration and mislabeling. This review critically assesses nano-enabled, food-grade strategies that (i) preserve phenolics and aroma compounds through nanoencapsulation, inclusion complexes, Pickering stabilization, and structured lipid systems; (ii) control their release and bioaccessibility during digestion; and (iii) enhance authenticity verification via sensor-ready packaging, spectroscopy/chemometrics, and digital traceability systems (IoT, machine learning, blockchain). We align these innovations with the “product identity constraints” of the EVOO category and with official quality standards used in routine control (IOC/EU). Finally, we explore circular valorization of olive-mill by-products within food-centered biorefineries, outlining pathways to convert biomass into ingredients, materials, and energy, thus reducing environmental impacts. Research priorities are proposed to develop scalable, regulation-compliant nanotechnologies that extend shelf life and increase consumer trust without compromising EVOO category standards. Full article

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

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15 pages, 4789 KB

Open AccessArticle

A Rapid and Sensitive LAMP Assay for the Detection of Klebsiella aerogenes in Food Matrices

by Mila Djisalov, Marija Pavlović, Ljiljana Janjušević, Ljiljana Šašić Zorić, Željko D. Popović and Ivana Gadjanski

Foods 2026, 15(8), 1277; https://doi.org/10.3390/foods15081277 - 8 Apr 2026

Abstract

Foodborne pathogens such as Klebsiella aerogenes pose a threat to food safety, highlighting the need for rapid, reliable detection methods amid rising contamination risks in production chains. In this study, a loop-mediated isothermal amplification (LAMP) assay was developed and validated to detect the [...] Read more.

Foodborne pathogens such as Klebsiella aerogenes pose a threat to food safety, highlighting the need for rapid, reliable detection methods amid rising contamination risks in production chains. In this study, a loop-mediated isothermal amplification (LAMP) assay was developed and validated to detect the histidine decarboxylase (HDC) gene of K. aerogenes. The assay was optimized for specificity and sensitivity, tested on pure bacterial genomic DNA and artificially contaminated food matrices (vegetables and meats), and evaluated against real-time PCR (qPCR). To evaluate performance under different DNA quality conditions and simulate laboratory versus on-site workflows, two extraction approaches were compared: a standard laboratory protocol yielding high-purity DNA and a crude extraction method producing low-purity DNA, mimicking the presence of inhibitors commonly encountered in routine analysis and enabling practical on-site detection where commercial kits are not feasible. The developed LAMP assay achieved maximum specificity with no cross-reactivity to related species, limits of detection of 240 fg/reaction for pure bacterial DNA and 0.4 pg/µL in K. aerogenes artificially contaminated food samples, and a reaction time under 30 min—outperforming real-time PCR in speed and robustness. This cost-effective method provides a scalable tool for near-real-time monitoring of K. aerogenes in food production, enhancing safety and enabling early outbreak detection. Full article

(This article belongs to the Special Issue Control and Intervention Strategies to Reduce Foodborne Microbial Pathogens in Food)

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19 pages, 16634 KB

Open AccessArticle

Biological Deacidification and High-Value Transformation of Acidic Citrus Pulp by Multi-Microbial Fermentation

by Wei Xian, Xueling Qin, Xi Hu, Yusheng Liang, Hong Xie, Tao Pan and Zhenqiang Wu

Foods 2026, 15(8), 1276; https://doi.org/10.3390/foods15081276 - 8 Apr 2026

Abstract

Excessive acidity restricts the utilization of citrus pulp, a major by-product of the dried tangerine peel industry. To overcome this bottleneck, a functional microbial consortium (BsHpMrF) comprising Bacillus subtilis L4, Hanseniaspora pseudoguilliermondii B4, and Monascus ruber CGMCC 10910 was constructed for efficient biological [...] Read more.

Excessive acidity restricts the utilization of citrus pulp, a major by-product of the dried tangerine peel industry. To overcome this bottleneck, a functional microbial consortium (BsHpMrF) comprising Bacillus subtilis L4, Hanseniaspora pseudoguilliermondii B4, and Monascus ruber CGMCC 10910 was constructed for efficient biological deacidification. The consortium exhibited a synergistic effect, achieving an 88.23% reduction in total acidity and converting the acidic pulp into a neutral, bio-stabilized substrate. Untargeted metabolomics analysis revealed that this efficiency was driven by the concurrent activation of the TCA cycle and glyoxylate shunt for organic acid mineralization, coupled with membrane lipid remodeling (increased unsaturation) to enhance acid tolerance. Notably, the fermentation process functioned as a “metabolic factory”, significantly enriching the matrix with bioactive lipids (e.g., 10-HDA, nervonic acid) and indole-3-acetic acid (IAA, 414.28 mg/L). Application assays demonstrated that the fermentation products acted as a potent biostimulant for soybean sprouts, significantly promoting lateral roots and eliciting the accumulation of antioxidant phenolics and flavonoids. This study provides a sustainable “waste-to-treasure” strategy, valorizing acidic citrus pulp into a functional biostimulant for high-quality edible sprout production, thereby achieving a sustainable “waste-to-food” circular loop. Full article

(This article belongs to the Special Issue Omics Technologies in Fermented Food Research: Unraveling Flavor, Nutrition, and Functionality)

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23 pages, 8563 KB

Open AccessArticle

Valorization of Co-Products from Barbecue Sauce Production Through Fermentation Processes

by Ana Catarina Costa, Joana Braga, Miguel Francisco Nascimento, Anabela Raymundo and Catarina Prista

Foods 2026, 15(8), 1275; https://doi.org/10.3390/foods15081275 - 8 Apr 2026

Abstract

Industrial food processing generates substantial byproducts, resulting in environmental challenges and economic losses. This study explores the biovalorization of sugar-rich barbecue sauce waste streams through fermentation to create value-added ingredients for sauce production and promote circular economy practices. The barbecue stream was diluted [...] Read more.

Industrial food processing generates substantial byproducts, resulting in environmental challenges and economic losses. This study explores the biovalorization of sugar-rich barbecue sauce waste streams through fermentation to create value-added ingredients for sauce production and promote circular economy practices. The barbecue stream was diluted with water at 25 and 50% incorporation levels and fermented at room temperature for 12 days using a microbial consortium comprising three lactic acid bacteria (Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and Weisella confusa) and one yeast (Saccharomyces boulardii). Laboratory-scale fermentation was monitored by measuring pH, total soluble solids, titratable acidity, sugar consumption, and metabolite production. The consortium demonstrated effective performance, reducing pH and TSS and increasing titratable acidity for both incorporation levels over 12 days. The fermented samples were characterized by their antioxidant capacity, color, protein content, humidity, and viscosity. The total phenolic content and antioxidant activity (DPPH) increased significantly (p < 0.05), and the viscosity increased by 254.3% and 48.3% for the fermented streams with 25% and 50% incorporation, respectively. Antimicrobial assays revealed that the fermented samples inhibited typical spoilage bacteria and yeast. This work highlights the potential of fermentation to upcycle barbecue waste, with antimicrobial characteristics contributing to extended shelf life, sustainable food production, and circular economic practices. Full article

(This article belongs to the Special Issue Valorization of Agri-Food Byproducts and Fresh Produce Waste to Generate High-Value Food Ingredients)

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20 pages, 1619 KB

Open AccessArticle

C, H, O, N Stable Isotope Analysis Coupled with Chemometrics for Geographic Origin Authentication of Pacific White Shrimp (Litopenaeus vannamei) in China

by Na Wang, Caixia Wang, Huiyu Wang, Lang Zhang, Min Zhang, Hongli Jing, Lin Mei, Songyin Qiu, Xiaofei Liu, Jizhou Lv and Shaoqiang Wu

Foods 2026, 15(8), 1274; https://doi.org/10.3390/foods15081274 - 8 Apr 2026

Abstract

Pacific white shrimp (Litopenaeus vannamei) is a major aquaculture product worldwide. For consumers, discriminating domestic from imported sources of shrimp meat, and individual domestic sources, can be highly desirable because of the different meat quality and environmental contamination from geographically different [...] Read more.

Pacific white shrimp (Litopenaeus vannamei) is a major aquaculture product worldwide. For consumers, discriminating domestic from imported sources of shrimp meat, and individual domestic sources, can be highly desirable because of the different meat quality and environmental contamination from geographically different origins of shrimp. This study evaluated the potential of stable isotope analysis (δ¹³C, δ¹⁵N, δ²H, δ¹⁸O) with chemometric models to authenticate the origins of Pacific white shrimp sold in China. Shrimp samples from domestic (Guangxi, Fujian, Shandong, Inner Mongolia) and foreign (Ecuador) sources were analyzed, using statistical analyses. The four-isotope model achieved 89.3% cross-validation accuracy in distinguishing domestic and foreign shrimp, with an overall prediction Area Under the Curve (AUC) of 0.901 (95% CI: 0.819–0.983)—significantly outperforming single-isotope models. Differences in δ¹³C and δ¹⁵N reflected feed source variations, while δ²H and δ¹⁸O (Variable Importance in the Projection (VIP) > 1, key discriminatory indicators) mirrored geographic environmental difference. Although δ¹⁵N did not differ significantly among groups, the combination of all four isotopes reduced limitations of individual δ²H/δ¹⁸O use. This approach enhanced the precision, reliability, and applicability of stable isotope analysis for origin authentication by leveraging complementary isotopic data and robust statistical frameworks. These findings demonstrate the proposed model’s potential as a cost-effective, copyright-compliant framework for shrimp origin authentication, with implications for isotopic traceability across food science fields. Full article

(This article belongs to the Section Food Analytical Methods)

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12 pages, 8454 KB

Open AccessArticle

Functionalized Persistent Luminescence Nanoparticle-Based Magnetic Separation Aptasensor for Autofluorescence-Free Determination of Salmonella enteritidis

by Lixia Yan, Liufeng Yu, Ling Sun, Beibei Wang and Yi Zhang

Foods 2026, 15(8), 1273; https://doi.org/10.3390/foods15081273 - 8 Apr 2026

Abstract

Salmonella enteritidis (SE) is recognized as a primary etiological agent of foodborne infection and food poisoning. Selective and sensitive determination of SE in animal-derived products is of great importance for ensuring safety in the food industry. Here, we report a highly sensitive and [...] Read more.

Salmonella enteritidis (SE) is recognized as a primary etiological agent of foodborne infection and food poisoning. Selective and sensitive determination of SE in animal-derived products is of great importance for ensuring safety in the food industry. Here, we report a highly sensitive and specific competition assay for detecting SE in eggs without interference from background fluorescence, by using persistent luminescent nanoparticles (PLNPs) as luminescent probes in combination with aptamer recognition and magnetic separation. Initially, the SE-specific aptamer (SEapt), as previously reported, was conjugated onto the surface of Fe₃O₄ magnetic nanoparticles to serve as both the recognition and separation unit. Meanwhile, the ZnGa₂O₄:Cr (PLNPs) were functionalized with the aptamer-complementary DNA (cDNA), serving as the PL signal generator. The constructed PL aptasensor is composed of the aptamer-conjugated MNPs (MNPs-SEapt) and cDNA-functionalized PLNPs (PLNPs-cDNA), integrating the merits of the long-lasting luminescence of PLNPs, the magnetic separation ability of MNPs and the selectivity of the aptamer. This integration offers a promising approach for autofluorescence-free determination of SE in food samples. The proposed aptasensor exhibited excellent linearity in the range from 1.0 × 10²–1.0 × 10⁷ CFU mL⁻¹ with a limit of detection as low as 32 CFU mL⁻¹. The precision for 11 replicate determinations of 1.0 × 10³ CFU mL⁻¹ SE was 3.4% (relative standard deviation). The developed aptasensor achieved recoveries ranging from 98.8% to 102.8% for the determination of SE in the presence of common foodborne bacterial interferents. The method was successfully applied to the analysis of Salmonella genus in egg samples. In principle, the proposed platform may be adapted to other food matrices by substituting the target-specific aptamer, pending target-dependent optimization and validation. Full article

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

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14 pages, 2439 KB

Open AccessArticle

Effect of Molecular Weight and Protein Content on the Air–Water Interfacial and Foaming Properties of Soybean Soluble Polysaccharides

by Yujian Li, Guijiang Liang, Zhaojun Wang, Maomao Zeng, Zhiyong He, Qiuming Chen, Fang Qin and Jie Chen

Foods 2026, 15(8), 1272; https://doi.org/10.3390/foods15081272 - 8 Apr 2026

Abstract

This study systematically investigated the influence of molecular weight (MW) and protein content (PC) on the interfacial behavior and foaming properties of soluble soybean polysaccharide (SSPS), aiming to elucidate the structure–function relationship for the targeted design of SSPS-based foam stabilizers. The results demonstrated [...] Read more.

This study systematically investigated the influence of molecular weight (MW) and protein content (PC) on the interfacial behavior and foaming properties of soluble soybean polysaccharide (SSPS), aiming to elucidate the structure–function relationship for the targeted design of SSPS-based foam stabilizers. The results demonstrated that the low-MW group, particularly the LH sample (low MW, high PC), exhibited the highest foam expansion (FE = 272.5%), attributed to its smallest particle size, lowest zeta potential, and minimal surface tension, which facilitated rapid adsorption at the interface. Interfacial rheology revealed that all SSPS samples formed an elastic-dominated interfacial film (G′ > G″). The HM sample (high MW, moderate PC) showed the most rapid increase in G′ and the highest mechanical strength, while the LH sample (low MW, high PC) exhibited the strongest elastic response within the low-MW group, which contributed to its relatively high foam stability (FS = 69.9%). The interfacial viscoelasticity and foaming performance of SSPS are synergistically governed by its MW and PC. Low MW facilitates rapid adsorption and superior foam expansion, while high PC enhances interfacial film elasticity. Moreover, the long-term stability of foam depends not only on reduced interfacial tension but more critically on the mechanical strength and viscoelasticity of the interfacial film. These findings provide a crucial theoretical basis for optimizing SSPS applications in aerated foods. Full article

(This article belongs to the Special Issue The Extraction, Structure and Bioactivities of Plant Polysaccharides)

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28 pages, 395 KB

Open AccessReview

Integrating Transcriptomics and Metabolomics to Unravel the Molecular Mechanisms of Meat Quality: A Systematic Review

by Kaiyue Wang, Ren Mu, Yongming Zhang and Xingdong Wang

Foods 2026, 15(8), 1271; https://doi.org/10.3390/foods15081271 - 8 Apr 2026

Abstract

Meat quality serves as a pivotal determinant of consumer purchasing behavior and of the economic viability of the livestock industry; as such, research into its regulatory mechanisms is of critical significance for the development of modern agriculture. Traditional investigations into meat quality have [...] Read more.

Meat quality serves as a pivotal determinant of consumer purchasing behavior and of the economic viability of the livestock industry; as such, research into its regulatory mechanisms is of critical significance for the development of modern agriculture. Traditional investigations into meat quality have predominantly centered on sensory and physicochemical assessments of ultimate phenotypic traits, thereby facing inherent limitations in systematically deciphering the intricate molecular regulatory networks underlying meat quality formation. By contrast, an integrated analysis of the transcriptome and metabolome effectively connects the cascade of “gene transcription—metabolic regulation—phenotypic determination,” which has emerged as a core methodological paradigm in contemporary research on the molecular mechanisms governing meat quality. This review systematically delineates the evolutionary trajectory and principal technological frameworks of meat quality evaluation systems, with a focused synthesis of recent advances achieved through combined transcriptomic and metabolomic analyses in the field of meat quality regulation. The scope of this review encompasses core transcriptional regulatory networks associated with meat quality attributes, pivotal metabolic pathways, signal transduction mechanisms, and protein degradation dynamics. Furthermore, the regulatory impacts exerted by genetic variation among breeds, nutritional modulation, rearing environments, and stress responses on meat quality characteristics are comprehensively elucidated. Integrative analysis reveals that combined transcriptome–metabolome approaches transcend the inherent limitations of single-omics investigations, systematically unraveling the hierarchical regulatory mechanisms governing fundamental meat quality traits, such as muscle fiber type differentiation, postmortem glycolytic progression, intramuscular fat deposition, and flavor compound accumulation. Such integrative strategies have facilitated the identification of functional genes and metabolic biomarkers with potential utility for the early prediction of meat quality outcomes. Concurrently, this review acknowledges persistent challenges confronting the field, including the absence of standardized protocols for multi-omics data integration, insufficient functional causal validation, and a discernible disconnect between research discoveries and practical industrial implementation. Building upon this comprehensive assessment, prospective directions for future multi-omics research in meat quality are proposed, accompanied by the formulation of an integrated end-to-end improvement framework spanning fundamental research, technological innovation, and industrial application. Collectively, this review provides a systematic theoretical foundation for the in-depth elucidation of mechanisms that determine meat quality and the precision-oriented regulation of quality-determining traits in livestock production practices, thereby offering substantial scientific guidance for quality improvement initiatives within the animal husbandry sector. Full article

(This article belongs to the Section Meat)

33 pages, 9343 KB

Open AccessArticle

Integrative Network Pharmacology and Molecular Docking Analysis Uncovers Multi-Target Mechanisms of Alpha-Mangostin Against Acute Kidney Injury

by Moragot Chatatikun, Aman Tedasen, Chutima Jansakun, Passakorn Poolbua, Jason C. Huang, Jongkonnee Thanasai, Wiyada Kwanhian Klangbud and Atthaphong Phongphithakchai

Foods 2026, 15(7), 1270; https://doi.org/10.3390/foods15071270 - 7 Apr 2026

Abstract

Alpha-mangostin (AM), a xanthone from Garcinia mangostana, has shown promising nephroprotective properties, but its mechanisms in acute kidney injury (AKI) remain incompletely defined. In this study, we applied an integrative network pharmacology pipeline combined with molecular docking to clarify AM’s multi-target mechanisms [...] Read more.

Alpha-mangostin (AM), a xanthone from Garcinia mangostana, has shown promising nephroprotective properties, but its mechanisms in acute kidney injury (AKI) remain incompletely defined. In this study, we applied an integrative network pharmacology pipeline combined with molecular docking to clarify AM’s multi-target mechanisms in AKI. We identified 128 predicted AM targets and intersected them with AKI-related genes, yielding 122 shared targets. Protein–protein interaction analysis identified ten hub genes—TNF, AKT1, IL6, SRC, CTNNB1, HSP90AA1, NFKB1, HIF1A, PPARG, and PTGS2—implicating inflammatory, hypoxia, and cell-survival pathways. KEGG enrichment highlighted HIF-1 signaling, PI3K–Akt signaling, chemokine signaling, AGE–RAGE signaling, and pathways related to cellular senescence and oxidative stress, while GO terms emphasized responses to chemical/oxygen-containing compounds, kinase activity, signal transduction, and apoptosis. Molecular docking against the ten hub proteins showed favorable binding energies across multiple targets. The strongest predicted affinities were observed for PTGS2 (−11.13 kcal/mol), TNF (−9.74 kcal/mol), and AKT1 (−9.48 kcal/mol). Docking positioned AM within the COX-2 catalytic pocket, engaging key catalytic and hydrophobic residues similar to known inhibitors. MD simulation interaction analysis confirmed that AM maintained stable contacts with key human PTGS2 residues, characterized by dominant hydrogen bonds and water-bridge interactions with SER353, TYR355, ARG513, and SER530, along with consistent hydrophobic contacts, and persistent interactions sustained throughout the 200 ns trajectory. Collectively, these results suggest that AM modulates interconnected inflammatory, hypoxic, and survival pathways relevant to AKI, acting as a multi-target ligand with notable interaction involving COX-2, TNF, and AKT1. Further experimental validation and formulation strategies to improve bioavailability are recommended for the advancement of AM toward therapeutic evaluation in AKI. Full article

(This article belongs to the Special Issue Bioactive Food Components in Metabolic Health and Disease Prevention: From Functional Insights to Therapeutic Potential)

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27 pages, 2526 KB

Open AccessReview

Wine Bottle Refinement: A Review of Emerging Aging Strategies

by Nicola Mercanti, Gregori Lanza, Nathalie Pouzalgues, Monica Macaluso, Fabrizio Palla, Piero Giorgio Verdini and Angela Zinnai

Foods 2026, 15(7), 1269; https://doi.org/10.3390/foods15071269 - 7 Apr 2026

Abstract

Wine bottle aging is governed by complex redox reactions involving phenolic compounds, oxygen transfer and storage conditions, which collectively determine the evolution of wine composition and sensory properties. This review critically examines the main oxidative mechanisms responsible for bottle aging and evaluates traditional [...] Read more.

Wine bottle aging is governed by complex redox reactions involving phenolic compounds, oxygen transfer and storage conditions, which collectively determine the evolution of wine composition and sensory properties. This review critically examines the main oxidative mechanisms responsible for bottle aging and evaluates traditional and emerging strategies aimed at modulating the evolution of wine. Particular attention is paid to oxygen management, cork type, temperature and light exposure, as well as alternative approaches such as accelerated aging techniques and underwater storage. The available evidence suggests that most accelerated aging technologies fail to replicate the chemical pathways of natural in-bottle aging, often resulting in different aromatic profiles. Attention is paid to underwater aging, an emerging practice that combines specific conditions of temperature, light and limited oxygen availability. The results of the available studies indicate that underwater aging does not significantly alter the basic chemical parameters of wine, but can modulate its phenolic, chromatic and sensory evolution, suggesting a slowdown in oxidative processes compared to traditional aging in the cellar. Full article

(This article belongs to the Section Drinks and Liquid Nutrition)

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19 pages, 2576 KB

Open AccessReview

Modern Fluorescence Strategies for Honey Characterization: Analytical Advances, Emerging Technologies, Methodological Challenges, and Future Perspectives

by Krastena Nikolova, Daniela Batovska, Galia Gentscheva, Tinko Eftimov and Yulian Tumbarski

Foods 2026, 15(7), 1268; https://doi.org/10.3390/foods15071268 - 7 Apr 2026

Abstract

Honey authenticity control remains analytically challenging due to the complexity of its matrix and the increasing sophistication of adulteration practices. While chromatographic, spectrometric, and isotopic methods provide high confirmatory accuracy, their routine application is constrained by cost, time, and infrastructure requirements. In this [...] Read more.

Honey authenticity control remains analytically challenging due to the complexity of its matrix and the increasing sophistication of adulteration practices. While chromatographic, spectrometric, and isotopic methods provide high confirmatory accuracy, their routine application is constrained by cost, time, and infrastructure requirements. In this context, fluorescence spectroscopy has emerged as a rapid, non-destructive, and cost-efficient screening approach capable of capturing subtle matrix-level compositional variations. This review critically evaluates the application of steady-state and excitation–emission matrix (EEM) fluorescence in honey quality and authenticity assessment. Fluorescence is positioned within tiered analytical frameworks as a first-line or intermediate screening tool preceding confirmatory chromatographic or NMR-based analyses. Emphasis is placed on intrinsic fluorophore domains, excitation–emission measurement strategies, and chemometric interpretation, including multiway analysis and supervised classification models. Recent developments in portable LED-based systems, laser-induced fluorescence, nanoparticle-based probes, and data-fusion strategies are discussed alongside key limitations related to matrix effects, spectral overlap, reproducibility, and model transferability. The review provides a structured framework for the strategic integration of fluorescence spectroscopy into contemporary honey authentication workflows. Full article

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

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28 pages, 8980 KB

Open AccessArticle

Investigation of the Effects of Postbiotics Obtained from Pediococcus acidilactici on Specific Biomarker Expressions in Intestinal Tissue

by Ismail Demircioğlu, Muhammet Bahaeddin Dörtbudak, Funda Aksünger Karaavci, Mehmet Emin Aydemir, Muhammed Demircioğlu, Aydın Genç, Ayşegül Demircioğlu, Güven Güngör and Alessandro Di Cerbo

Foods 2026, 15(7), 1267; https://doi.org/10.3390/foods15071267 - 7 Apr 2026

Abstract

The intestinal mucosal barrier is a layered structure comprising fundamental components that play important roles in regulating paracellular permeability. Disruption of intestinal barrier homeostasis predisposes to infections, mucosal damage, and metabolic and allergic diseases. To provide protection against potential damage to the intestinal [...] Read more.

The intestinal mucosal barrier is a layered structure comprising fundamental components that play important roles in regulating paracellular permeability. Disruption of intestinal barrier homeostasis predisposes to infections, mucosal damage, and metabolic and allergic diseases. To provide protection against potential damage to the intestinal mucosa, agents such as prebiotics and probiotics are recommended due to their ability to secrete components and metabolites (e.g., bacteriocins, organic acids, enzymes) that can exert beneficial biological effects. The aim of this study is to comprehensively investigate the effects of a postbiotic derived from Pediococcus acidilactici on healthy rat intestinal tissue. A total of 78 Wistar Albino rats were used in this study. Following compositional analysis of the postbiotic, the animals were administered the postbiotic orally via gavage for different durations (7, 14, 21, 28 days) and at different doses (250 mg/Kg, 500 mg/Kg, 1000 mg/Kg). Characterization of the produced postbiotic revealed a diverse spectrum of biologically active compounds, including organic acids, phenolics, and volatile compounds. Histopathological examination of intestinal sections (duodenum, jejunum, ileum, cecum, colon, and rectum) showed no pathological lesions in any of the experimental groups. Conversely, immunohistochemical analysis revealed that the postbiotic increased the expression of CLDN3, OCLN, ZO1, AQP4, and AQP8, proteins involved in intestinal permeability and fluid transport, in a dose-dependent manner. These results highlight the potential of Pediococcus acidilactici as a supportive agent in a range of intestinal pathologies, including major intestinal diseases such as Crohn’s disease, ulcerative colitis, and inflammatory bowel disease (IBD). Full article

(This article belongs to the Special Issue Key Bioactive Components of Probiotics and Postbiotics and Their Applications in Foods)

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31 pages, 2616 KB

Open AccessReview

Agri-Food By-Products in Dairy Sector a Review Focused on Phytochemicals, Extraction Methods Health Benefits and Applications

by Roxana Nicoleta Ratu, Florina Stoica, Bianca Andreea Balint, Ionuț Dumitru Veleșcu, Ioana Cristina Crivei, Sebastian-Paul Lucaci, Florin Daniel Lipșa and Gabriela Râpeanu

Foods 2026, 15(7), 1266; https://doi.org/10.3390/foods15071266 - 7 Apr 2026

Abstract

The expansion of the global agri-food industry has led to the generation of large volumes of processing by-products that, although traditionally treated as waste, represent valuable sources of bioactive phytochemicals with potential for sustainable valorisation. This review critically examines the integration of fruit, [...] Read more.

The expansion of the global agri-food industry has led to the generation of large volumes of processing by-products that, although traditionally treated as waste, represent valuable sources of bioactive phytochemicals with potential for sustainable valorisation. This review critically examines the integration of fruit, vegetable, cereal, and dairy processing side streams into functional dairy products. Particular attention is given to recent advances in green and emerging extraction technologies, including ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction, with emphasis on their efficiency, environmental performance, and effects on the stability and recovery of phytochemicals. The review also discusses the health-related properties of these bioactive compounds, including antioxidant, anti-inflammatory, and metabolic regulatory effects, in relation to their incorporation into milk, yogurt, cheese, and ice cream matrices. In addition, key barriers to industrial implementation are assessed, including compound stability, sensory constraints, bioavailability, and current regulatory limitations. Beyond direct fortification, the review also considers broader valorisation pathways, such as the biotechnological production of microbial enzymes from agro-industrial biomass, as relevant strategies for supporting circularity. Overall, this review highlights how sustainable extraction approaches and functional dairy innovation can contribute to improving the nutritional value, resource efficiency, and circularity of the dairy sector. Full article

(This article belongs to the Special Issue Biotechnological Production from Agro-Foods and Food By-Products)

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