Foods

17 pages, 1099 KiB

Open AccessArticle

Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability

by Lama Ismaiel, Valeria Rizzo, Carla Di Mattia, Benedetta Fanesi, Paolo Lucci, Giulia D’Alessio, Deborah Pacetti and Paola Pittia

Foods 2025, 14(1), 60; https://doi.org/10.3390/foods14010060 (registering DOI) - 28 Dec 2024

Abstract

Pistachio nuts are valued for their sensory qualities, nutritional benefits, and health-promoting properties. Pistachio oil has also gained interest for its bioactive compounds, though these are sensitive to processing and environmental stresses. While pistachio-based products are commercially available, little research has addressed the [...] Read more.

Pistachio nuts are valued for their sensory qualities, nutritional benefits, and health-promoting properties. Pistachio oil has also gained interest for its bioactive compounds, though these are sensitive to processing and environmental stresses. While pistachio-based products are commercially available, little research has addressed the emulsifying properties of crude pistachio oil or its impact on the stability and bioactive profile of oil-in-water (O/W) emulsions. This study evaluated the emulsion-forming abilities of two commercial pistachio oils (PO1, PO2), their physical and oxidative stability during emulsification, and the effects of emulsifier concentration over short-term storage (7 days, 4 °C). O/W emulsions were prepared using 20% (w/w) oil and Tween 20 (0.5% and 1% w/w) in phosphate buffer and homogenized under high pressure. The emulsions were analyzed for particle size, fatty acid profile, antioxidants, and oxidative state. The results revealed differences in fatty acid composition, oxidative stability, and bioactive content between the oils and their emulsions. PO1 showed higher levels of bioactives compared to PO2. Emulsification increased the peroxide value of the oil phase, confirming its pro-oxidant effects. The results of this study demonstrate the potential of pistachio oil to create stable O/W emulsions rich in bioactives, offering new opportunities for healthy emulsified food products. Full article

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

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33 pages, 3063 KiB

Open AccessArticle

Improved Functionality, Quality, and Shelf Life of Merguez-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient

by Djamel Djenane, Boumediène Méghit Khaled, Yamina Ben Miri, Mohammed Said Metahri, Luis Montañés, Mohammed Aider and Agustín Ariño

Foods 2025, 14(1), 59; https://doi.org/10.3390/foods14010059 (registering DOI) - 28 Dec 2024

Abstract

The objective of the present work was to examine the effect of incorporating spirulina powder (SP) in merguez-type sausages made exclusively with camel meat, as well as to evaluate its physicochemical, microbiological, and sensory quality attributes and its prebiotic potential. The final [...] Read more.

The objective of the present work was to examine the effect of incorporating spirulina powder (SP) in merguez-type sausages made exclusively with camel meat, as well as to evaluate its physicochemical, microbiological, and sensory quality attributes and its prebiotic potential. The final purpose was to offer an innovative meat product to increase camel meat consumption. Several innovative fresh sausage formulations were developed using SP (00, 100, 250, and 500 mg/kg) and stored under vacuum conditions with refrigeration at 1 ± 1 °C for 35 days. A control group of camel sausage without SP was also stored overwrapped (OW) under aerobic conditions, to serve as the negative control. The addition of SP to the vacuum-packed camel sausages extended their shelf life by 20 to 35 days compared to the control group, which was completely spoiled by the fifth day of storage. These results were more pronounced the higher the percentage of SP incorporated into the camel sausage formulation, as indicated by the following parameters: 2-thiobarbituric acid-reactive substances TBARS (1.46 vs. 2.89 mg MDA/kg), CIE a* (14.65 vs. 10.12), total volatile basic nitrogen TVB-N (13.02 vs. 15.09 mg/kg), total psychrotrophic bacteria TPB (5.71 vs. 6.34 log CFU/g), and overall acceptability score (3.17 vs. 2.5). The study of prebiotic potential suggested that the addition of SP to camel sausages promoted the growth of probiotic strains, which in turn were able to inhibit the growth of pathogenic microorganisms such as S. aureus and E. coli O157:H7. In conclusion, this study highlighted how SP, as a clean label ingredient, based on its rich composition and its antioxidant, antibacterial, and prebiotic effects, may represent a source of beneficial substances for human health and offer an alternative approach to producing a new traditional merguez-type sausage with improved acceptance. Full article

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

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16 pages, 3188 KiB

Open AccessReview

Investigating the Role of Food-Derived Peptides in Hyperuricemia: From Mechanisms of Action to Structural Effects

by Yu Han, Wanlu Liu, Kexin Li, Mingzhen Zhang, Xinqi Liu, Lu Li, Zhao Guo and He Li

Foods 2025, 14(1), 58; https://doi.org/10.3390/foods14010058 (registering DOI) - 28 Dec 2024

Abstract

Hyperuricemia, a disorder of purine metabolism associated with cardiovascular disease, gout, and kidney disease, can be alleviated by food-derived peptides. However, the precise mechanisms remain unclear, hindering their development. This study reviews uric acid-lowering peptides from various sources, focusing on two pathways: inhibiting [...] Read more.

Hyperuricemia, a disorder of purine metabolism associated with cardiovascular disease, gout, and kidney disease, can be alleviated by food-derived peptides. However, the precise mechanisms remain unclear, hindering their development. This study reviews uric acid-lowering peptides from various sources, focusing on two pathways: inhibiting uric acid production and promoting excretion. Low-molecular-weight peptides (<1000 Da) exhibited superior uric acid-lowering effects. We further explored the relationships between amino acid composition and their _target interactions. Peptides rich in cyclic amino acids (tryptophan, phenylalanine, and histidine) and containing small amounts of linear amino acids (leucine, cysteine, and glycine) demonstrated significant potential for lowering uric acid. These findings provide theoretical support for developing novel functional foods for the management of hyperuricemia. Full article

(This article belongs to the Special Issue Bioactive Proteins and Peptides Derived from Foods: Biochemistry, Functionality and Nutrition)

21 pages, 1340 KiB

Open AccessArticle

Effects of Hot Air, Vacuum, and Conductive Drying on the Fatty Acid Profile of Cucurbita maxima Pulp and Its Processing By-Products

by Antonela Ninčević Grassino, Sven Karlović, Filip Dujmić, Suzana Rimac Brnčić, Marija Badanjak Sabolović and Mladen Brnčić

Foods 2025, 14(1), 57; https://doi.org/10.3390/foods14010057 (registering DOI) - 28 Dec 2024

Abstract

Considering the short shelf life of fresh pumpkin due to its high water content and the extensive use of dried pumpkin in the food industry, it is necessary to find an efficient drying method that minimizes water activity and preserves nutritional properties. In [...] Read more.

Considering the short shelf life of fresh pumpkin due to its high water content and the extensive use of dried pumpkin in the food industry, it is necessary to find an efficient drying method that minimizes water activity and preserves nutritional properties. In this study, the effects of hot air drying (HAD), vacuum drying (VAD), and conductive drying (CD) at 50, 60, and 70 °C on fatty acid profiles were investigated to determine optimal drying conditions that preserve fatty acid (FA) quality and associated nutritional benefits. Results showed that drying methods had a significant effect (p < 0.05) on fatty acid composition and yield, resulting in different amounts of palmitic, oleic, linoleic, and linolenic acids as major FAs compared to fresh pulp. The saturated FA content was higher in CD pulp (up to 42.37%), followed by HAD and VAD. Oleic acid, as the most important representative of monounsaturated FAs, came from VAD (up to 30.64%). Linoleic and linolenic acid, as the most important polyunsaturated FAs of the omega-6 and omega-3 fatty acids, were found in higher proportions in CD pulp at 50 and 60 °C (up to 31.12%) and HAD pulp at 60 and 70 °C with an airflow velocity of 1.5 m/s (up to 39.70%). In addition, the peel and seeds, the by-products resulting from the processing of the fruit pulp, were also evaluated with regard to the fatty acid profile. Two fractions also contained the four major FAs in representative amounts, indicating their valuable reuse. Full article

(This article belongs to the Special Issue Recent Advances in the Processing and Preservation of Agricultural Products)

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23 pages, 5998 KiB

Open AccessArticle

Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars

by Juan J. Román-Camacho, Inés M. Santos-Dueñas, Isidoro García-García, Teresa García-Martínez, Rafael A. Peinado and Juan C. Mauricio

Foods 2025, 14(1), 56; https://doi.org/10.3390/foods14010056 (registering DOI) - 28 Dec 2024

Abstract

Although vinegar is a product obtained by a well-known bioprocess from a technical point of view, the complex microbiota responsible for its production and their involvement in the organoleptic profiles are not clear yet. In this work, three acetification profiles in submerged culture [...] Read more.

Although vinegar is a product obtained by a well-known bioprocess from a technical point of view, the complex microbiota responsible for its production and their involvement in the organoleptic profiles are not clear yet. In this work, three acetification profiles in submerged culture using both synthetic and raw materials from Andalusia (Spain) were characterized by metagenomic (16S rRNA amplicon sequencing) and metabolomic tools (stir-bar sorptive extraction with thermo-desorption coupled to gas chromatography–mass spectrometry (SBSE-TD-GC−MS) and high-performance liquid chromatography (HPLC)). A total of 29 phyla, 208 families, and many more genera were identified, comprising bacteria and archaea as well as 75 metabolites, including minor volatile compounds, amino acids, biogenic amines, and other nitrogenous compounds. It can be concluded that Komagataeibacter and Acetobacter were not only the predominant genera but also the ones that most influenced vinegar metabolite profiles by using different metabolic strategies for mutual collaboration, and together with other microbial groups, some of them were previously practically unknown in vinegar. These results can be of interest not only to deepen the basic knowledge about vinegar but also to the vinegar industry by elucidating microbial succession and the key associated metabolites. Full article

(This article belongs to the Special Issue Innovative Microbiological Technologies and Applications in Fermented Food Products for The International Conference on Traditionally Fermented Foods in the World—2024 Acetic Acid Bacteria and Monascus (2024-AAB&M))

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19 pages, 738 KiB

Open AccessArticle

Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats

by Ngassa Julius Mussa, Chantira Wongnen, Warangkana Kitpipit, Worawan Panpipat, Mingyu Yin, Siriporn Riebroy Kim and Manat Chaijan

Foods 2025, 14(1), 55; https://doi.org/10.3390/foods14010055 (registering DOI) - 27 Dec 2024

Abstract

Genetic differences typically cause differences in the structure and function of proteins in meat. The objective of this research was to examine the biochemical characteristics and functional behavior of proteins in fresh composite meat from Thai Ligor hybrid chicken (LC) and commercial broiler [...] Read more.

Genetic differences typically cause differences in the structure and function of proteins in meat. The objective of this research was to examine the biochemical characteristics and functional behavior of proteins in fresh composite meat from Thai Ligor hybrid chicken (LC) and commercial broiler chicken (BC). The composite meat samples, which comprise minced breast and thigh without skin from 20 chicken carcasses in a 1:1 (w/w) ratio, were randomly selected for analysis using the completely random design (CRD). Results showed that BC meat exhibited higher ultimate pH after 24 h, Ca²⁺-ATPase activity, and trichloroacetic acid (TCA)-soluble peptide content compared to LC meat (p < 0.05). While both meat types showed non-significant differences in reactive sulfhydryl (SH) levels (p > 0.05), LC meat exhibited higher hydrophobicity compared to BC meat (p < 0.05). Differential scanning calorimetry (DSC) analysis revealed a single transition peak in all samples. LC meat exhibited higher thermal stability than BC meat, with transition peaks at 91 °C and 81 °C, respectively, in non-sodium chloride (NaCl) treated samples. Samples treated with 2.5% NaCl exhibited transition peaks around 70 °C for BC and 79 °C for LC. LC meat showed higher storage modulus (G′) and loss modulus (G″) values than BC meat, suggesting a stronger gel-forming tendency. LC meat gels exhibited higher hardness, cohesiveness, gumminess, and chewiness, and a slightly lower pH (6.14 vs. 5.97) compared to BC meat gels (p < 0.05). LC meat gels displayed larger expressible moisture content (p < 0.05), although the value was approximately 6%. Compared to LC meat gels, BC meat gels appeared slightly whiter (p < 0.05). To compare the lipid oxidation of BC and LC meat gels day by day, the thiobarbituric acid reactive substances (TBARS) of gels stored at 4 °C in polyethylene bags were measured on Days 0, 4, and 8. Both BC and LC meat gels showed acceptable lipid oxidation-based rancid off-flavor after short-term storage at 4 °C, with TBARS values below 2 mg malondialdehyde (MDA) equivalent/kg on Day 8. Understanding these variations in biochemical properties and functional behavior can help optimize processing methods and produce meat products of superior quality that meet consumer preferences. Full article

(This article belongs to the Special Issue Future Challenges and State-of-the-Art Technology in Meat and Meat Products Technologies)

15 pages, 675 KiB

Open AccessArticle

Development of a Wine Yeast Strain Capable of Malolactic Fermentation and Reducing the Ethyl Carbamate Content in Wine

by Egor A. Vasyagin, Valery N. Urakov, Maksim Yu. Shalamitskiy, Sofia N. Cherviak, Elena V. Ivanova, Valentina I. Zagoruyko, Alexey V. Beletsky, Andrey L. Rakitin, Eugenia S. Mardanova, Vitaly V. Kushnirov, Nikolai V. Ravin and Andrey V. Mardanov

Foods 2025, 14(1), 54; https://doi.org/10.3390/foods14010054 (registering DOI) - 27 Dec 2024

Abstract

In winemaking, malolactic fermentation (MLF), which converts L-malic acid to L-lactic acid, is often applied after the alcoholic fermentation stage to improve the sensory properties of the wine and its microbiological stability. MLF is usually performed by lactic acid bacteria, which, however, are [...] Read more.

In winemaking, malolactic fermentation (MLF), which converts L-malic acid to L-lactic acid, is often applied after the alcoholic fermentation stage to improve the sensory properties of the wine and its microbiological stability. MLF is usually performed by lactic acid bacteria, which, however, are sensitive to the conditions of alcoholic fermentation. Therefore, the development of wine yeast strains capable of both alcoholic fermentation and MLF is an important task. Using genome editing, we engineered a modified variant of the triploid wine yeast strain Saccharomyces cerevisiae I-328, in which the CAR1 arginase gene was replaced by the malate permease gene from Schizosaccharomyces pombe and the malolactic enzyme gene from Oenococcus oeni. Genome-wide transcriptional profiling confirmed the expression of the introduced genes and revealed a limited effect of the modification on global gene expression. Winemaking experiments show that genome editing did not affect fermentation activity and ethanol production, while use of the modified strain resulted in a tenfold reduction in malate content with simultaneous formation of lactate. The resulting wines had a softer and more harmonious taste compared to wine obtained using the parental strain. Inactivation of arginase, which forms urea and L-ornithine through the breakdown of arginine, also resulted in a twofold decrease in the content of urea and the carcinogenic ethyl carbamate in wine. Thus, the new strain with the replacement of the arginase gene with the MLF gene cassette is promising for use in winemaking. Full article

(This article belongs to the Special Issue Food Fermentation Strains: Physiology, Metabolic Characteristics and Application)

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21 pages, 1760 KiB

Open AccessArticle

Development of a Multifunctional Chitosan-Based Composite Film from Crab Shell (Portunus segnis) and Algae (Ulva lactuca) with Enhanced Antioxidant and Antimicrobial Properties for Active Food Packaging

by Imen Zaghbib, Johar Amin Ahmed Abdullah and Alberto Romero

Foods 2025, 14(1), 53; https://doi.org/10.3390/foods14010053 (registering DOI) - 27 Dec 2024

Abstract

Eco-friendly, bioactive and edible films from renewable resources are increasingly regarded as viable replacements for petroleum-based packaging. This study investigates the application of Ulva lactuca macroalgae powder (ULP) as an active additive in crab (Portunus segnis) chitosan-based films for natural food [...] Read more.

Eco-friendly, bioactive and edible films from renewable resources are increasingly regarded as viable replacements for petroleum-based packaging. This study investigates the application of Ulva lactuca macroalgae powder (ULP) as an active additive in crab (Portunus segnis) chitosan-based films for natural food packaging. Films with ULP concentrations of 0.5, 1.5, and 2.5% were prepared using a solvent-casting method with glycerol as a plasticizer. Their physicochemical, mechanical, functional, and biological properties were evaluated comprehensively. Fourier-transform infrared spectroscopy revealed intermolecular interactions between ULP’s polyphenolic compounds and the chitosan matrix, enhancing the films’ structural integrities. ULP’s incorporation reduced the moisture content, water solubility, lightness (L*), redness (a*), and whiteness index values while significantly (p < 0.05) increasing the yellowness (b*), total color difference (ΔE), yellowness index (YI), tensile strength (TS), and elongation at break (EB). The antioxidant activity improved in a concentration-dependent manner, as evidenced by the high free-radical scavenging capacity. Moreover, antimicrobial tests showed significant inhibitory effects against pathogenic strains. Biodegradability tests confirmed that the films decomposed entirely within 12 days under soil burial conditions, reinforcing their environmental compatibility. These results highlight the multifunctional potential of chitosan–ULP composite films, combining enhanced mechanical properties, bioactivity, and sustainability. By utilizing renewable and biodegradable materials, this work contributes to reducing waste and promoting resource efficiency, aligning with the principles of a circular economy and environmental preservation. Full article

(This article belongs to the Special Issue Advances in the Development of Sustainable Food Packaging)

31 pages, 11987 KiB

Open AccessArticle

Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA Lactiplantibacillus plantarum NJAU-01: The Antioxidant’s Role

by Yuehao Wu, Menghao Zhao, Suyun Li, Siyu Liu, Song Gao, Rui Liu, Mangang Wu, Hai Yu and Qingfeng Ge

Foods 2025, 14(1), 52; https://doi.org/10.3390/foods14010052 (registering DOI) - 27 Dec 2024

Abstract

This study evaluated the inhibitory efficacy of Lactiplantibacillus plantarum NJAU-01 (NJAU-01) on oxidation associated with malondialdehyde (MDA) and utilized the bacteria in a functional lactic acid beverage. The antioxidant capacity of the bacteria was measured in vitro, the production conditions (inoculum, fermentation [...] Read more.

This study evaluated the inhibitory efficacy of Lactiplantibacillus plantarum NJAU-01 (NJAU-01) on oxidation associated with malondialdehyde (MDA) and utilized the bacteria in a functional lactic acid beverage. The antioxidant capacity of the bacteria was measured in vitro, the production conditions (inoculum, fermentation time, and sugar addition) of the lactic acid beverage were optimized, and the effects of NJAU-01 on antioxidant, flavor profile, and storage stability of lactic acid beverages were investigated. The results revealed that NJAU-01 exhibited a high tolerance towards MDA at 40 mM, and that it also exhibited outstanding antioxidant capacity in vitro and antioxidant enzyme activity throughout its growth stage. The beverage demonstrated an elevated antioxidant capacity and efficiently eliminated MDA. Additionally, the NJAU-01 lactic acid beverage could be stored at 4 °C for 21 days, exhibiting stable sensory attributes and strong resistance against lipid peroxidation. The study yielded insights into the role of NJAU-01 in improving the storage stability of lactic acid beverages thereby contributing to a deeper understanding of the specific mechanisms by which probiotics enhance beverage quality. These findings can facilitate a more effective utilization of this knowledge in the food industry. Full article

(This article belongs to the Special Issue Livestock Products: Edible Quality, Flavor Characteristics, and Nutritional Value)

19 pages, 605 KiB

Open AccessArticle

Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei

by Jose M. Martín-Miguélez, Josué Delgado, Irene Martín, Alberto González-Mohino and Lary Souza Olegario

Foods 2025, 14(1), 51; https://doi.org/10.3390/foods14010051 (registering DOI) - 27 Dec 2024

Abstract

Food preservation techniques changed during the industrial revolution, as safer techniques were developed and democratized. However, one of the simplest techniques, adding salt, is still employed in a wide variety of products, not only as a flavor enhancer but as a method to [...] Read more.

Food preservation techniques changed during the industrial revolution, as safer techniques were developed and democratized. However, one of the simplest techniques, adding salt, is still employed in a wide variety of products, not only as a flavor enhancer but as a method to allow for the controlled fermentation of products such as fruits. The objective of the present study consists of evaluating the quality of different salt-reduced fermented fruits through the application of the lactic acid bacteria (LAB) Lacticaseibacillus paracasei and vacuum, as well as assessing the LAB as a preventive measure against Escherichia coli O157:H7. To achieve this goal, microbial plate count techniques, the evaluation of the physicochemical characteristics, and Check-All-That-Apply/Rate-All-That-Apply sensory analyses were performed on bananas and apples individually fermented at 30 °C for 2 and 7 days, respectively. Additionally, a challenge test using E. coli as pathogenic bacteria was performed. The characteristics of each fruit determined the efficiency of the LAB’s protective activity. LAB-inoculated batches controlled the growth of E. coli in both salted fruits, but this pathogenic bacterium in the apple case was controlled even in the salt-reduced batch. Sensorially, only inoculated fermented apples found a reduction in off-flavor and old fruit smell; however, higher acceptability was found in the salt-reduced with LAB batches of both fruits. Thus, Lacticaseibacillus paracasei proved to be a cheap, easy, and feasible protective method that can ensure a protective strategy on salt-reduced fermented apples and should be studied particularly for different fruits. Full article

(This article belongs to the Special Issue Recent Advances and Future Trends in Fermented and Functional Foods: 2nd Edition)

23 pages, 7045 KiB

Open AccessArticle

Impact of Long-Term Cold Storage on the Physicochemical Properties, Volatile Composition, and Sensory Attributes of Dried Jujube (Zizyphus jujuba Mill.)

by Shaoxiang Pan, Xuemei Liu, Xiaodong Zheng, Jihong Wu, Mengnan Tan, Ning Cao, Xinyu Zhao, Maoyu Wu, Yu Han, Xinhuan Yan and Ye Song

Foods 2025, 14(1), 50; https://doi.org/10.3390/foods14010050 (registering DOI) - 27 Dec 2024

Abstract

Grey jujube (Zizyphus jujuba Mill. cv. Huizao), a prominent cultivar from Xinjiang, China, is well known for its high nutritional value and medicinal benefits. This study investigates the effects of long-term storage on the quality attributes of grey jujube, focusing on color, [...] Read more.

Grey jujube (Zizyphus jujuba Mill. cv. Huizao), a prominent cultivar from Xinjiang, China, is well known for its high nutritional value and medicinal benefits. This study investigates the effects of long-term storage on the quality attributes of grey jujube, focusing on color, texture, physicochemical properties, bioactive ingredients, amino acid profiles, sensory characteristics, and volatile compounds. Over a three-year storage period, significant changes were observed, including a decline in lightness and redness of the peel, accompanied by textural modifications such as increased hardness and chewiness, primarily attributed to moisture loss. Physicochemical analyses revealed significant reductions in moisture content, sugars (particularly reducing sugars), and bioactive compounds such as vitamin C, total flavonoids, and cyclic adenosine monophosphate (cAMP). In contrast, total acidity showed a significant increase over time. Sensory evaluation indicated a substantial loss of fresh aroma and flavor, with the development of off-flavors over time. Additionally, a comprehensive analysis of volatile compounds highlighted significant transformations in aroma profiles, with notable reductions in desirable esters and increases in acetic acid concentrations. This study investigates the quality changes of grey jujubes during storage from sensory and physicochemical perspectives, aiming to provide a novel approach for differentiating between newly harvested and aged grey jujubes. Furthermore, these findings provide theoretical support for improving and optimizing storage conditions. Future research should focus on elucidating the underlying mechanisms of these changes, identifying key markers for quality control during grey jujube storage, and providing a scientific basis for distinguishing between newly harvested and aged grey jujubes, while improving storage quality. Full article

(This article belongs to the Special Issue Environmental and Comprehensive Utilization of Agricultural and Food Production Wastes and Residues)

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15 pages, 1488 KiB

Open AccessArticle

Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive Sampling

by Pablo Rodríguez-Hernández, Andrés Martín-Gómez, Miriam Rivero-Talavera, María José Cardador, Vicente Rodríguez-Estévez and Lourdes Arce

Foods 2025, 14(1), 49; https://doi.org/10.3390/foods14010049 - 27 Dec 2024

Abstract

The current quality control of the dry-curing process in Iberian ham is performed with an olfactory evaluation by ham experts. The present study proposes to monitor the dry-curing process of Iberian ham using an objective analytical methodology that involves non-destructive sampling of the [...] Read more.

The current quality control of the dry-curing process in Iberian ham is performed with an olfactory evaluation by ham experts. The present study proposes to monitor the dry-curing process of Iberian ham using an objective analytical methodology that involves non-destructive sampling of the subcutaneous fat of the hams and a volatile profile analysis using gas chromatography–ion mobility spectrometry. Thirty-eight 100% Iberian acorn-fed hams were examined in total, with eighteen hams monitored during the post-salting stage and twenty during the drying-maturation stage. A total of 164 markers were detected in the samples monitored during the post-salting stage, whereas 276 were detected in the hams monitored during the drying-maturation stage. The study of the trends observed in the intensities of the markers throughout the curing process enabled the detection of potential indicators of the end of the post-salting stage. Thus, representative intensity thresholds were established for some markers (3-methylbutanal, pentanal, hexanal, (E)-octen-2-al, 2-hexen-1-ol and heptan-1-ol) to determine the optimal point to specify the end of the post-salting process for hams. These findings provide an objective tool to support the traditional sensory evaluation currently performed in the industry. Full article

(This article belongs to the Special Issue Contamination Monitoring and Analysis Techniques in Food Processing and Safety)

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15 pages, 866 KiB

Open AccessArticle

AbaComplex Enhances Mitochondrial Biogenesis and Adipose Tissue Browning: Implications for Obesity and Glucose Regulation

by Serena Sagliocchi, Elisabetta Schiano, Lucia Acampora, Fortuna Iannuzzo, Annunziata Gaetana Cicatiello, Caterina Miro, Annarita Nappi, Federica Restolfer, Mariano Stornaiuolo, Stefano Zarrilli, Fabrizia Guerra, Gian Carlo Tenore, Monica Dentice and Ettore Novellino

Foods 2025, 14(1), 48; https://doi.org/10.3390/foods14010048 - 27 Dec 2024

Abstract

Adipose tissue, particularly white adipose tissue (WAT), plays a central role in energy storage and metabolic regulation. Excess WAT, especially visceral fat, is strongly linked to metabolic disorders such as obesity and type 2 diabetes. The browning of WAT, whereby white fat cells [...] Read more.

Adipose tissue, particularly white adipose tissue (WAT), plays a central role in energy storage and metabolic regulation. Excess WAT, especially visceral fat, is strongly linked to metabolic disorders such as obesity and type 2 diabetes. The browning of WAT, whereby white fat cells acquire characteristics of brown adipose tissue (BAT) with enhanced thermogenic capacity, represents a promising strategy to enhance metabolic health. In this study, we investigated the effects of chronic supplementation with an infusion based on lyophilized, thin nectarines rich in abscisic acid (ABA), named AbaComplex, on promoting browning of WAT and activating BAT in mice. Over 30 days, C57BL/6 mice were treated with the ABA-rich infusion, and various metabolic and molecular parameters were assessed. The results showed that the AbaComplex significantly increased the expression of browning markers, such as UCP1 and PGC1-α, in both visceral and subcutaneous WAT. Additionally, mitochondrial biogenesis and function were enhanced, evidenced by elevated mitochondrial DNA content and activity. The treatment also reduced the weight of WAT (both visceral and subcutaneous) and BAT and significantly improved glucose uptake in WAT via upregulation of GLUT4, suggesting enhanced insulin sensitivity. Overall, the pronounced browning effect in WAT underscores the potential of AbaComplex as a natural approach for combating obesity and improving metabolic health. Full article

(This article belongs to the Special Issue Functional Foods with Modulating Action on Metabolic Risk Factors: 2nd Edition)

28 pages, 1864 KiB

Open AccessReview

Comprehensive Review of Biological Functions and Therapeutic Potential of Perilla Seed Meal Proteins and Peptides

by Yangfan Hu, Huan Luo, Vasudeva Reddy Netala, He Li, Zhijun Zhang and Tianyu Hou

Foods 2025, 14(1), 47; https://doi.org/10.3390/foods14010047 - 27 Dec 2024

Abstract

This comprehensive review explores the biological functions of Perilla frutescens seed proteins and peptides, highlighting their significant potential for health and therapeutic applications. This review delves into the mechanisms through which perilla peptides combat oxidative stress and protect cells from oxidative damage, encompassing [...] Read more.

This comprehensive review explores the biological functions of Perilla frutescens seed proteins and peptides, highlighting their significant potential for health and therapeutic applications. This review delves into the mechanisms through which perilla peptides combat oxidative stress and protect cells from oxidative damage, encompassing free radical scavenging, metal chelating, in vivo antioxidant, and cytoprotective activities. Perilla peptides exhibit robust anti-aging properties by activating the Nrf2 pathway, enhancing cellular antioxidant capacity, and supporting skin health through the promotion of keratinocyte growth, maintenance of collagen integrity, and reduction in senescent cells. Additionally, they demonstrate antidiabetic activity by inhibiting α-amylase and α-glucosidase. The cardioprotective effects of perilla peptides are underscored by ACE-inhibitory activities and combat oxidative stress through enhanced antioxidant defenses. Further, perilla peptides contribute to improved gut health by enhancing beneficial gut flora and reinforcing intestinal barriers. In liver, kidney, and testicular health, they reduce oxidative stress and apoptotic damage while normalizing electrolyte levels and protecting against cyclophosphamide-induced reproductive and endocrine disruptions by restoring hormone synthesis. Promising anticancer potential is also demonstrated by perilla peptides through the inhibition of key cancer cell lines, alongside their anti-inflammatory and immunomodulating activities. Their anti-fatigue effects enhance exercise performance and muscle function, while perilla seed peptide nanoparticles show potential for _targeted drug delivery. The diverse applications of perilla peptides support their potential as functional food additives and therapeutic agents. Full article

(This article belongs to the Section Food Biotechnology)

43 pages, 9807 KiB

Open AccessReview

Polyunsaturated Fatty Acids and Human Health: A Key to Modern Nutritional Balance in Association with Polyphenolic Compounds from Food Sources

by Magdalena Mititelu, Dumitru Lupuliasa, Sorinel Marius Neacșu, Gabriel Olteanu, Ștefan Sebastian Busnatu, Andreea Mihai, Violeta Popovici, Nicoleta Măru, Steluța Constanța Boroghină, Sebastian Mihai, Corina-Bianca Ioniță-Mîndrican and Alexandru Scafa-Udriște

Foods 2025, 14(1), 46; https://doi.org/10.3390/foods14010046 - 27 Dec 2024

Abstract

Polyunsaturated fatty acids (PUFAs) are vital dietary elements that play a significant role in human nutrition. They are highly regarded for their positive contributions to overall health and well-being. Beyond the fact that they provide a substantial supply of energy to the body [...] Read more.

Polyunsaturated fatty acids (PUFAs) are vital dietary elements that play a significant role in human nutrition. They are highly regarded for their positive contributions to overall health and well-being. Beyond the fact that they provide a substantial supply of energy to the body (a role that saturated fats can also perform), these unsaturated fatty acids and, especially, the essential ones are involved in cell membrane structure, blood pressure regulation, and coagulation; participate in the proper functioning of the immune system and assimilation of fat-soluble vitamins; influence the synthesis of pro- and anti-inflammatory substances; and protect the cardiovascular system. Modern diets like the Western diet and the American diet are rich in saturated fats found especially in fast food products, sweets, and processed foods, a fact that has led to an increase in the prevalence of metabolic diseases worldwide (obesity, type II diabetes, gout, cardiovascular disease). Nutritionists have drawn attention to the moderate consumption of saturated fats and the need to increase the intake of unsaturated fats to the detriment of saturated ones. This paper examines the biochemical roles of polyunsaturated fats, particularly essential fatty acids, and contrasts their benefits with the detrimental effects of saturated fat overconsumption. Furthermore, it highlights the necessity for dietary shifts towards increased PUFA intake to mitigate the global burden of diet-related health issues. The co-occurrence of PUFAs and polyphenols in plant-based foods highlights the sophistication of nature’s design. These bioactive compounds are not randomly distributed but are present in foods humans have consumed together historically. From traditional diets like the Mediterranean, which pairs olive oil (PUFAs and polyphenols) with vegetables and legumes, to Asian cuisines combining sesame seeds with turmeric, cultural practices have long harnessed this natural synergy. Full article

(This article belongs to the Special Issue The Latest Advances in Phenolic Compounds and Their Application in Healthy Food)

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16 pages, 2239 KiB

Open AccessArticle

New Strategy for the Covalent Immobilisation of Phenolic Compounds on Silica Particles to Fight Against Foodborne Pathogens

by Alejandro Rivas, Héctor Gómez-Llorente, Oumaima Moumane, Jose Manuel Barat and Édgar Pérez-Esteve

Foods 2025, 14(1), 45; https://doi.org/10.3390/foods14010045 - 27 Dec 2024

Abstract

The immobilisation of essential oil components (EOCs) on food-grade supports is a promising strategy for preserving liquid foods without the drawbacks of direct EOC addition such as poor solubility, high volatility, and sensory alterations. This study presents a novel method for covalently immobilising [...] Read more.

The immobilisation of essential oil components (EOCs) on food-grade supports is a promising strategy for preserving liquid foods without the drawbacks of direct EOC addition such as poor solubility, high volatility, and sensory alterations. This study presents a novel method for covalently immobilising EOCs, specifically thymol and carvacrol, on SiO₂ particles (5–15 µm) using the Mannich reaction. This approach simplifies conventional covalent immobilisation techniques by reducing the steps and reagents while maintaining antimicrobial efficacy and preventing compound migration. The antimicrobial effectiveness of the EOC–SiO₂ system, applied as an additive, was tested against foodborne pathogens (Escherichia coli, Salmonella enterica, Staphylococcus aureus, and Listeria monocytogenes) inoculated into phosphate buffer solution and fresh apple juice. The results showed high antimicrobial activity, with inactivation exceeding 4-log reductions, depending on the EOC type, _target microorganism, and medium. Moreover, the addition of functionalised particles did not affect the juice organoleptic properties. This study demonstrates that the Mannich reaction is an effective method for developing antimicrobial systems based on the covalent immobilisation of EOCs on silica particles, and offers a practical solution for food preservation without compromising food quality. Full article

(This article belongs to the Special Issue Emerging Technologies in Food Safety Intervention)

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18 pages, 906 KiB

Open AccessArticle

Valorization of Coffee Cherry By-Products Through Fermentation by Human Intestinal Lactobacilli in Functional Fermented Milk Beverages

by Antonia Picon, Yolanda Campanero, Carmen Sánchez, Inmaculada Álvarez and Eva Rodríguez-Mínguez

Foods 2025, 14(1), 44; https://doi.org/10.3390/foods14010044 - 27 Dec 2024

Abstract

During coffee production, the removal and disposal of the coffee bean-surrounding layers pose an environmental problem. In this work, we examined the effects of several aqueous coffee cherry extracts on the growth and metabolism, biofilm formation, antioxidant capacity and antimicrobial activity of six [...] Read more.

During coffee production, the removal and disposal of the coffee bean-surrounding layers pose an environmental problem. In this work, we examined the effects of several aqueous coffee cherry extracts on the growth and metabolism, biofilm formation, antioxidant capacity and antimicrobial activity of six lactobacilli from the INIA collection and a commercial probiotic Lactobacillus rhamnosus GG strain. Growth medium supplementation with different coffee cherry extracts (at 40%) stimulated strain growth and metabolism. The ground cherry pulp extract (CPE) with the highest total polyphenol content was selected for further use. This CPE contained alkaloids, phenolic acids and flavonoids. Upon CPE supplementation, some strains significantly (p < 0.01) increased biofilm formation, while all strains increased antioxidant capacity and antimicrobial activity. After preliminary tests, we developed three bifunctional dairy products, containing 20% CPE and fermented with strains INIA P495, INIA P708 or GG. These strains maintained high levels after manufacture, refrigerated storage, and throughout an in vitro procedure mimicking gastrointestinal tract conditions. Compared to controls, CPE-containing products showed increased levels of total polyphenol compounds, antioxidant capacity and antimicrobial activity, together with positive sensory characteristics. CPE and these selected strains could thus be used to elaborate innovative functional fermented milk products. Full article

(This article belongs to the Special Issue Applications of Biotechnology to Fermented Foods)

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18 pages, 1659 KiB

Open AccessArticle

The Health Effects of Dietary Nitrate on Sarcopenia Development: Prospective Evidence from the UK Biobank

by Jigen Na, Yuefeng Tan, Yanan Zhang, Xiaona Na, Xiaojin Shi, Celi Yang, Zhihui Li, John S. Ji and Ai Zhao

Foods 2025, 14(1), 43; https://doi.org/10.3390/foods14010043 - 27 Dec 2024

Abstract

Nitrate is abundant in natural foods, especially plant-based foods, having the potential to enhance muscle function. However, its relationship with sarcopenia in the context of daily diet remains unexplored. This cohort study investigated the associations between dietary nitrate intake and sarcopenia, as well [...] Read more.

Nitrate is abundant in natural foods, especially plant-based foods, having the potential to enhance muscle function. However, its relationship with sarcopenia in the context of daily diet remains unexplored. This cohort study investigated the associations between dietary nitrate intake and sarcopenia, as well as related symptoms, using data including 28,229 participants with a mean follow-up of 9.37 years from the UK Biobank. Dietary nitrate intake was estimated using a comprehensive nitrate food database. Adjusted logistic regression models suggested potential inverse associations between total nitrate intake and risks of sarcopenia plus pre-sarcopenia (Sarc-Presarc), low hand grip strength (HGS), and low walking pace. Similar results were primarily observed for nitrate from plant-based foods. With higher intake, females appeared to have higher HGS and a decreased risk of Sarc-Presarc, while males exhibited a reduced risk of low walking pace. The inverse association between nitrate intake and low skeletal muscle mass index was more evident in individuals aged 65 and above. These associations seemed independent of antioxidants, though higher antioxidants might augment the protective effect against low walking pace. Mediation analyses indicated that protein homeostasis and blood pressure might mediate these associations. These findings suggested that a higher dietary nitrate intake from plant-based foods could contribute to sarcopenia prevention, though further research is needed to confirm these observations. Full article

(This article belongs to the Special Issue Plant-Based Food: From Nutritional Value to Health Benefits: 2nd Edition)

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22 pages, 1920 KiB

Open AccessArticle

Antioxidant Bio-Compounds from Chestnut Waste: A Value-Adding and Food Sustainability Strategy

by Roberta Barletta, Alfonso Trezza, Andrea Bernini, Lia Millucci, Michela Geminiani and Annalisa Santucci

Foods 2025, 14(1), 42; https://doi.org/10.3390/foods14010042 - 27 Dec 2024

Abstract

In an era of escalating environmental challenges, converting organic residues into high-value bioactive compounds provides a sustainable way to reduce waste and enhance resource efficiency. This study explores the potential of the circular bioeconomy through the valorization of agricultural byproducts, with a focus [...] Read more.

In an era of escalating environmental challenges, converting organic residues into high-value bioactive compounds provides a sustainable way to reduce waste and enhance resource efficiency. This study explores the potential of the circular bioeconomy through the valorization of agricultural byproducts, with a focus on the antioxidant properties of specific chestnut burr cultivars. Currently, over one-third of food production is wasted, contributing to both humanitarian and environmental crises. Through circular bioeconomy, we can transform biological waste into valuable products for use in fields like food innovation and sustainability. The antioxidant effects of three chestnut cultivars, Bastarda Rossa, Cecio, and Marroni, were assessed through in vitro assays, highlighting their potential to combat oxidative stress—an important factor for health-related applications. The characterization of the three cultivars showed the major presence of ellagic acid and gallic acid in the extract, renowned for their antioxidant activity. In vitro assays evaluated the phenolic and flavonoid content, as well as the antioxidant activity of the three extracts, confirming the cultivar Cecio as the richest in these bioactive compounds and the most performative in antioxidant assays. In vitro antioxidant and oxidative stress recovery assays on SaOS-2, fibroblast, and chondrocyte cell lines displayed a strong antioxidant activity. Furthermore, the cytotoxicity assay demonstrated the safety of all three extracts in the tested human cell lines. In silico docking simulations further validated the biological relevance of these compounds by predicting strong hydrophobic and polar interactions with oxidative stress-related protein _targets. Overall, this study demonstrates the antioxidant properties of chestnut byproducts. The findings contribute to the development of functional foods, nutraceuticals, and other applications, underscoring the role of chestnut cultivars in advancing circular bioeconomy practices. Full article

(This article belongs to the Special Issue Waste Reduction and Management in Food Security and Food Sustainability)

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