Foods

17 pages, 1446 KiB

Open AccessArticle

Metabolomics Unveiled the Accumulation Characteristics of Taste Compounds During the Development and Maturation of Litchi Fruit

by Nonghui Jiang, Wei Liu, Zhidan Xiao, Xu Xiang and Yun Zhong

Foods 2025, 14(1), 144; https://doi.org/10.3390/foods14010144 - 6 Jan 2025

Abstract

Litchi is one of the ancient fruits that originated in China, renowned for its high nutrition and rich flavor, and Xianjinfeng (XJF) stands as one of the most notable varieties in terms of its flavor. Investigating the metabolic changes in taste compounds during [...] Read more.

Litchi is one of the ancient fruits that originated in China, renowned for its high nutrition and rich flavor, and Xianjinfeng (XJF) stands as one of the most notable varieties in terms of its flavor. Investigating the metabolic changes in taste compounds during fruit development offers deeper insights into the formation patterns of fruit quality. In this study, we conducted extensive metabonomic research on the accumulation patterns of taste compounds (carbohydrates, organic acids, and amino acids) across three developmental stages of XJF litchi. A total of 238 taste metabolites were detected. Cluster analysis and PCA revealed significant changes in metabolite composition and content across different stages, closely correlating with the developmental phase. The abundance of total taste metabolites in stage S1 was notably lower than stages S2 and S3. The total abundance of sugar continued to rise, yet monosaccharides and disaccharides exhibited distinct behaviors, highlighting the characteristic accumulation of reducing sugars. Most organic acids demonstrated a notable downward trend, whereas the abundance of most essential and flavor-contributing amino acids showed an upward trend. The number of DAMs across the three stages followed the trend of S1 vs. S3 > S1 vs. S2 > S2 vs. S3. KEGG functional annotation and enrichment revealed that amino acid biosynthesis, D-amino acid metabolism, 2-oxocarboxylic acid metabolism, glyoxylate and dicarboxylate metabolism, the pentose phosphate pathway, the tricarboxylic acid cycle, and carbon metabolism were the most significantly enriched primary metabolic pathways. More differential metabolites and metabolic pathways indicated that the critical stage from the green fruit stage to the color transition stage laid a solid foundation for litchi flavor. This experiment will offer valuable references for cultivation, breeding, processing, and consumption. Full article

(This article belongs to the Section Plant Foods)

23 pages, 1215 KiB

Open AccessArticle

Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes

by Carla Vargas-Luna, Liliana Godoy, Sergio Benavides, Consuelo Ceppi de Lecco, Alejandra Urtubia and Wendy Franco

Foods 2025, 14(1), 143; https://doi.org/10.3390/foods14010143 - 6 Jan 2025

Abstract

The aim of this study was investigating the biological diversity of lactic acid bacteria isolated from Chilean grapes and identifying potential candidates for use as malolactic fermentation starter cultures. The isolated bacteria underwent a comprehensive six-stage screening process, which was mutually exclusive except [...] Read more.

The aim of this study was investigating the biological diversity of lactic acid bacteria isolated from Chilean grapes and identifying potential candidates for use as malolactic fermentation starter cultures. The isolated bacteria underwent a comprehensive six-stage screening process, which was mutually exclusive except for the evaluation of tyramine production and citric acid intake. This process included morphological, metabolic, fermentation yield, and resistance tests to identify promising malolactic strains. Morphological assessments led to the selection of 23 isolates, which were genetically identified as Levilactobacillus brevis (65% abundance) and Leuconostoc mesenteroides (35% abundance). Among these, eight strains exhibited low sugar metabolism rates, while three demonstrated competitive growth and malolactic activity in a synthetic medium containing 10% ethanol, outperforming a commercial strain. Low consumption was observed in the qualitative citric acid intake test, whereas a positive response was noted for tyramine production. At the conclusion of the sequential selection criteria, Levilactobacillus brevis BCV-46 exhibited the most favorable characteristics for potential use as a malolactic starter culture, successfully withstanding the combined stress factors of ethanol, pH, and SO₂. Full article

(This article belongs to the Special Issue Advances in Utilizing Lactic Acid Bacteria for Enhanced Quality and Nutrition in Fruit and Vegetable Beverages)

15 pages, 1001 KiB

Open AccessArticle

Evaluation of Stress Tolerance and Fermentation Performance in Commercial Yeast Strains for Industrial Applications

by Anqi Chen, Qiqi Si, Qingyun Xu, Chenwei Pan, Tianzhi Qu and Jian Chen

Foods 2025, 14(1), 142; https://doi.org/10.3390/foods14010142 - 6 Jan 2025

Abstract

This study evaluates the stress tolerance and metabolic adaptability of twelve yeast strains, including eleven commercial strains from Wyeast Laboratories and one prototrophic laboratory strain, under industrially relevant conditions. Yeast strains were assessed for their fermentation performance and stress responses under glucose limitation, [...] Read more.

This study evaluates the stress tolerance and metabolic adaptability of twelve yeast strains, including eleven commercial strains from Wyeast Laboratories and one prototrophic laboratory strain, under industrially relevant conditions. Yeast strains were assessed for their fermentation performance and stress responses under glucose limitation, osmotic stress, acid stress, elevated ethanol concentrations, and temperature fluctuations. Results revealed significant variability in glucose consumption, ethanol production, and stress tolerance across strains. ACY34 and ACY84 demonstrated the highest fermentation efficiency, while ACY19 exhibited exceptional stress resilience, excelling under multiple stress conditions such as osmotic and ethanol stress. The findings highlight strain-specific performance, with some strains suited for high-yield fermentation and others excelling under challenging environmental conditions. These results provide critical insights for selecting and optimizing yeast strains tailored to specific industrial fermentation processes, contributing to improved productivity and product quality in food and beverage production. Full article

(This article belongs to the Section Food Biotechnology)

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23 pages, 316 KiB

Open AccessArticle

by Burcu Aksoy Canyolu and Beste Özben Sadıç

Foods 2025, 14(1), 141; https://doi.org/10.3390/foods14010141 - 6 Jan 2025

Abstract

Food choices are influenced by knowledge, attitudes, and behaviors (KABs); therefore, determining KABs regarding salt is a key point for salt reduction, which is a primary public health problem in Turkey. This study aimed to assess salt-related KABs in Turkey. This cross-sectional study [...] Read more.

Food choices are influenced by knowledge, attitudes, and behaviors (KABs); therefore, determining KABs regarding salt is a key point for salt reduction, which is a primary public health problem in Turkey. This study aimed to assess salt-related KABs in Turkey. This cross-sectional study was conducted on 415 adults in a hospital in Turkey. A structured questionnaire assessing salt-related KABs was administered, and blood pressure was measured. The majority of participants were aware of the health risks associated with high salt intake. Higher overall attitude scores increased the odds of performing most behaviors to reduce salt, except for checking food labels, using spices instead of salt, and purchasing foods labeled as low-sodium, by almost three-fold. These results suggest that both normotensive and hypertensive adults need to improve their knowledge of the health effects and dietary sources of salt, and how to reduce it. Salt-related KABs were not found to be aligned with all positive attitudes toward salt consumption; this indicates the need for regulations that operate independently of public perceptions, such as policies for reducing salt in the food industry and making reduced-salt products more affordable to encourage healthier food choices. Full article

(This article belongs to the Special Issue Food Choice, Nutrition, and Public Health)

19 pages, 2093 KiB

Open AccessArticle

Metagenomic Reveals the Role of Autochthonous Debaryomyces hansenii in the Fermentation and Flavor Formation of Dry Sausage

by Qian Chen, Siyuan He, Mengtong Li, Yumeng Sui, Baohua Kong and Rongxin Wen

Foods 2025, 14(1), 140; https://doi.org/10.3390/foods14010140 - 6 Jan 2025

Viewed by 21

Abstract

The effect of Debaryomyces hansenii SH4, a typical aroma enhancer, on flavor formation of the dry fermented sausage was investigated using gas chromatography-mass spectrometry and metagenomic sequencing. The results showed that inoculation with D. hansenii SH4 promoted volatile compound formation from carbohydrate and [...] Read more.

The effect of Debaryomyces hansenii SH4, a typical aroma enhancer, on flavor formation of the dry fermented sausage was investigated using gas chromatography-mass spectrometry and metagenomic sequencing. The results showed that inoculation with D. hansenii SH4 promoted volatile compound formation from carbohydrate and amino acid metabolism and accelerated ester synthesis. The enzymes, genes, and microorganisms involved in the formation pathway of volatile compounds based on microbial metabolism were predicted and constructed into a metabolic pathway network. D. hansenii, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus plantarum, Leuconostoc fallax, Weissella minor, and Staphylococcus and Candida species were found to be the predominant functional microbes for flavor development in dry sausage. This study established a new insight into the metagenome-based bioinformatic effects of D. hansenii SH4 as a starter culture on the microbial synthesis of key volatile compounds in dry sausage. Full article

(This article belongs to the Special Issue Traditional Meat Products: Process, Quality, Safety, Nutrition)

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13 pages, 1639 KiB

Open AccessArticle

Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel

by Muhammad Faisal, Asri Gani, Murna Muzaifa, M. Bagas Heriansyah, Hera Desvita, Suraiya Kamaruzzaman, Ahmad Sauqi and Daru Ardiansa

Foods 2025, 14(1), 139; https://doi.org/10.3390/foods14010139 - 6 Jan 2025

Viewed by 52

Abstract

This research aimed to evaluate the use of edible coating from a combination of liquid smoke and turmeric extract as a preservative for mackerel at room temperature. Liquid smoke was obtained from the pyrolysis of oil palm empty fruit bunches (OPEFB) at a [...] Read more.

This research aimed to evaluate the use of edible coating from a combination of liquid smoke and turmeric extract as a preservative for mackerel at room temperature. Liquid smoke was obtained from the pyrolysis of oil palm empty fruit bunches (OPEFB) at a temperature of 380 °C and purified by distillation at 190 °C. Liquid smoke with a concentration of 3% was combined with turmeric extract at a ratio of 2, 4, 6, and 8 g/L (CLS 2:1, CLS 4:1, CLS 6:1 and CLS 8:1). TVB-N testing showed that the mixture of liquid smoke and turmeric at a ratio of CLS 6: 1 and CLS 8: 1 maintains the freshness of fish for 48 h. Meanwhile, organoleptic testing reports that the best mixture was CLS 8:1. The number of colonies in the CLS 2:1, CLS 4:1, CLS 6:1, and CLS 8:1 mixtures were 4.92, 4.92, 4.16, and 4 × 10⁵ colonies/g after 44 h of soaking. The MPN test result at 48 h of soaking is 1.1 × 10³ MPN/g. Generally, mackerel preserved with a mixture of turmeric extract and liquid smoke with a ratio of 8:1 can be consumed up to a shelf life of 48 h at room temperature storage. Full article

(This article belongs to the Special Issue Enhancing Shelf Life of Food Products: Strategies, Challenges and Innovations)

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17 pages, 316 KiB

Open AccessArticle

Breastfeeding Practices and Food Consumption of Socially Vulnerable Children

by Natália A. Oliveira, Nathalia Pizato, Érika S. O. Patriota, Ariene S. do Carmo, Gabriela Buccini and Vivian S. S. Gonçalves

Foods 2025, 14(1), 138; https://doi.org/10.3390/foods14010138 - 6 Jan 2025

Viewed by 114

Abstract

Promoting child well-being and development requires a multidimensional approach, including the right to adequate food practices. Socially vulnerable children are more exposed to adverse experiences, such as inadequate food consumption due to poverty. In this context, home-visiting programs are an important strategy for [...] Read more.

Promoting child well-being and development requires a multidimensional approach, including the right to adequate food practices. Socially vulnerable children are more exposed to adverse experiences, such as inadequate food consumption due to poverty. In this context, home-visiting programs are an important strategy for nutritional and health care education to provide relevant guidelines. This study describes breastfeeding and food consumption of children aged 0 to 24 months assisted by the Happy Child Program (Programa Criança Feliz—PCF) and aimed to investigate their association with socioeconomic factors and adherence to the program. This is an observational study, with a cross-sectional design, carried out with children assisted by the PCF in the Federal District, Brazil. Multivariate analysis was performed to identify sociodemographic and income factors, and household visits characteristics associated with breastfeeding, dietary diversity, and the consumption of ultra-processed food. A total of 301 children were assessed, 51.16% of whom were female. In 58.99% of households, the reference person was the mother; 86.20% were unemployed, and 27.08% had a low education degree. About 62.65% of beneficiaries lived on up to USD 200.00 per month and the majority faced food insecurity. The child’s age, and the mother’s current work situation were independently associated with the current breastfeeding situation, especially higher among women who did not work (p = 0.015). The minimum dietary diversity among children over 6 months old was 62.21% and presented a positive association with adherence to the program (p = 0.005). On the other hand, the consumption of ultra-processed foods was 77.21% and was associated with a longer follow-up time within the program (p = 0.047). The associations observed revealed the need to integrate family food choices and nutritional education into public policies for early childhood. Full article

(This article belongs to the Special Issue Food Choice, Nutrition, and Public Health: 2nd Edition)

20 pages, 6701 KiB

Open AccessArticle

Uncovering the Beneficial Role of Limosilactobacillus fermentum E7 Exhibiting Antioxidant Activity in Ameliorating DSS-Induced Ulcerative Colitis in a Murine Model

by Hongyan Zhang, Hailing Wang, Yue Li, Yue Leng, Ke Lin and Dayong Ren

Foods 2025, 14(1), 137; https://doi.org/10.3390/foods14010137 - 6 Jan 2025

Viewed by 141

Abstract

Background: Ulcerative colitis (UC) is a chronic intestinal disease of growing global concern. Bacteria associated with fermented food or probiotics regulate immune and inflammatory responses, playing a key role in intestinal immune homeostasis. Results: Five probiotics with relatively good antioxidant effects, namely Lactiplantibacillus [...] Read more.

Background: Ulcerative colitis (UC) is a chronic intestinal disease of growing global concern. Bacteria associated with fermented food or probiotics regulate immune and inflammatory responses, playing a key role in intestinal immune homeostasis. Results: Five probiotics with relatively good antioxidant effects, namely Lactiplantibacillus plantarum H6, Latilactobacillus sakei QC9, Limosilactobacillus fermentum E7, Bacillus subtills D1, and Bacillus licheniformis Q13, were screened out from 30 strains of probiotics through in vitro antioxidant assays. The five probiotics had varying degrees of alleviating effects on UC mice and improved various physiological indicators, such as oxidative stress parameters and histopathological sections. The effects of E7, D1, and Q13 were more pronounced. Furthermore, E7 effectively regulated UC mouse intestinal microbiota composition, increased short-chain fatty acid concentration, and promoted the expression of anti-inflammatory factors, such as interleukin 10 (IL-10), while suppressing that of pro-inflammatory factors, such as interleukin 1β (IL-1β), interleukin 6 (IL-6), and tumor necrosis factor α (TNF-α). Meanwhile, D1 and Q13 only exhibited partial alleviating effects. Finally, E7 increased the expression of tight junction proteins in colon tissues. Conclusions: E7 showed superior efficacy to other probiotics in alleviating UC, offering novel therapeutic prospects for safer and effective management of UC. Full article

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

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11 pages, 2684 KiB

Open AccessArticle

Development and Assessment of a Color-Variable Chlorine Dioxide Slow-Releasing Card for Litchi Preservation

by Li Guo, Guang Wu, Qingchun Yin, Lin Luo and Hao Deng

Foods 2025, 14(1), 136; https://doi.org/10.3390/foods14010136 - 6 Jan 2025

Viewed by 176

Abstract

Chlorine dioxide (ClO₂) gas has attracted considerable attention due to its safety and efficiency. In this study, we successfully developed a color-variable ClO₂ slow-releasing card for postharvest litchi. The optimal ClO₂ slow-releasing card was prepared as follows: Card A [...] Read more.

Chlorine dioxide (ClO₂) gas has attracted considerable attention due to its safety and efficiency. In this study, we successfully developed a color-variable ClO₂ slow-releasing card for postharvest litchi. The optimal ClO₂ slow-releasing card was prepared as follows: Card A was soaked in 2.5 mol/L NaClO₂ and 0.3 mol/L CaCl₂. Card B was soaked in 1 mol/L oxalic acid, 0.3 mol/L CaCl₂, and natural pigment. Finally, cards A and B were dried and adhered using 60% gelatin. The ClO₂ releasing time of the card was more than 120 h at 5–25 °C, and it could change color from dark yellow to white. The qualities of 3 kg litchi treated with no pieces (CK), half a piece (T1), one piece (T2), two pieces (T3), and three pieces (T4) of ClO₂ slow-releasing card were compared. The results showed that litchi of T1 had significantly (p < 0.05) higher L* and a* values but a lower respiration rate and relative conductivity than CK after 7 days of storage, showing the best pulp qualities and pericarp color. Further correlation analyses revealed a significant positive correlation (R² = 0.971) between Cya-3-O-gal-1 and a*, indicating a sharp decline in Cya-3-O-gal-1 and strong pericarp browning in CK. On the contrary, the low-releasing ClO₂ of T1 effectively inhibited Cya-3-O-gal-1 degradation. This could be one of the reasons for the superior pericarp color of T1. This study provides a visual, efficient, and economical solution for postharvest litchi. Full article

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

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16 pages, 5139 KiB

Open AccessArticle

Cichorium intybus L. Oligo-Polysaccharides (CIO) Exerts Antianxiety and Antidepressant Effects on Mice Experiencing Behavioral Despair and Chronic Unpredicted Mild Stress

by Yanqin Luo, Xueyi Bei, Yiwen Zhang, Xinran Sun, Yongzhi Zhao, Fang Chen, Ruile Pan, Qi Chang, Qinghu He, Xinmin Liu and Ning Jiang

Foods 2025, 14(1), 135; https://doi.org/10.3390/foods14010135 - 6 Jan 2025

Viewed by 225

Abstract

Cichorium intybus L. oligo-polysaccharides (CIOs), obtained from Cichorium intybus L., is a mixture of oligosaccharides and polysaccharides. This study explores the antianxiety and antidepressant effects and mechanisms of CIOs by using acute behavioral despair and chronic unpredictable mild stress mice models and measuring [...] Read more.

Cichorium intybus L. oligo-polysaccharides (CIOs), obtained from Cichorium intybus L., is a mixture of oligosaccharides and polysaccharides. This study explores the antianxiety and antidepressant effects and mechanisms of CIOs by using acute behavioral despair and chronic unpredictable mild stress mice models and measuring the levels of 5-HT and the expression of proteins related to the BDNF/ERK and PI3K/Akt/mTOR pathways. Moreover, 56 male C57BL/6N mice were used to test behavioral despair. They were randomized into seven groups (Control, Citalopram, CIO 12.5 mg/kg, CIO 25 mg/kg, CIO 100 mg/kg, and CIO 200 mg/kg) based on body weight; they were administered with the corresponding medication daily for 7 days; and behavioral tests were conducted on them (forced swimming test (FST) and tail suspension test (TST)) after 7 days. Seventy male C57BL/6N mice were adopted in the next part of the experiment and randomly divided into seven groups (Control, CUMS, Fluoxetine, MOO, CIO 25 mg/kg, and CIO 100 mg/kg) based on the sucrose preference index. Except for the control group, the other groups were subjected to 6 weeks of CUMS. From the fifth week of stress, the corresponding drugs were administered by gavage until the end of the behavioral tests. In the behavioral despair tests, the immobility time was significantly reduced in the FST and TST after the CIO (25 and 100 mg/kg) treatment of 7 days. After 6 weeks of chronic unpredicted mild stress (CUMS) treatment, CIO (25, 50, and 100 mg/kg) administration significantly reduced the number of buried beads in the marble burying test (MBT), decreased the latency in the novelty-suppressed feeding test (NSFT), and shortened the immobility time in the FST and TST. CIO administration significantly increased the sucrose preference index in the sucrose preference test (SPT). Additionally, CIO treatment increased hippocampal 5-HT levels while upregulating the expression of BDNF, P-PI3K/PI3K, P-ERK/ERK, P-Akt/Akt, and P-mTOR/mTOR. In summary, CIO exerted promising antidepressant effects in behavioral despair and antianxiety and antidepressant effects in CUMS-induced depressive mice. Moreover, CIO therapy was facilitated by increasing the 5-HT content, alleviating the damage of hippocampal neurons, and upregulating the BDNF/ERK and PI3K/AKT/mTOR cascade. Thus, CIO is a substance with the potential to treat anxiety and depression. Full article

(This article belongs to the Special Issue Functional Ingredients and Natural Extractions in Foods: Sources, Health Benefits and Disease Prevention)

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17 pages, 590 KiB

Open AccessReview

Aguamiel, a Traditional Mexican Beverage: A Review of Its Nutritional Composition, Health Effects and Conservation

by Alma Delia Noriega-Juárez, Libier Meza-Espinoza, María de Lourdes García-Magaña, Rosa Isela Ortiz-Basurto, Martina Alejandra Chacón-López, Luis Miguel Anaya-Esparza and Efigenia Montalvo-González

Foods 2025, 14(1), 134; https://doi.org/10.3390/foods14010134 - 6 Jan 2025

Viewed by 219

Abstract

Aguamiel is the sap extracted from various species of maguey (Agave spp.). This liquid is highly prized in central Mexico for its pleasing sensory qualities and nutritional value. Understanding the composition of aguamiel is crucial as it may offer beneficial effects for [...] Read more.

Aguamiel is the sap extracted from various species of maguey (Agave spp.). This liquid is highly prized in central Mexico for its pleasing sensory qualities and nutritional value. Understanding the composition of aguamiel is crucial as it may offer beneficial effects for human health. Reports have indicated its significance as a source of essential amino acids, vitamins, minerals, and fructooligosaccharides with prebiotic potential. Additionally, aguamiel can harbor diverse microorganisms, including lactic acid bacteria (Lactococcus and Leuconostoc spp.) and yeasts, contributing antioxidant, nutritional, prebiotic, and probiotic properties. However, aguamiel is prone to rapid fermentation due to its nature, which can alter its sensory and nutritional characteristics. This review provides insight into the broad nutritional composition, microbial diversity, and metabolites beneficial to the human health of fresh aguamiel. At the same time, it reviews the technologies applied to aguamiel to preserve its nutritional properties and functional metabolites and extend its shelf life. Thus, the data included in this document may lead to greater beverage consumption and further research to find new conservation alternatives that change its organoleptic and functional properties as little as possible. Full article

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

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14 pages, 4848 KiB

Open AccessArticle

The Electrochemical Detection of Bisphenol A and Catechol in Red Wine

by Chao Wang, Xiangchuan Wu, Xinhe Lin, Xueting Zhu, Wei Ma and Jian Chen

Foods 2025, 14(1), 133; https://doi.org/10.3390/foods14010133 - 6 Jan 2025

Viewed by 229

Abstract

The use of nanozymes for electrochemical detection in the food industry is an intriguing area of research. In this study, we synthesized a laccase mimicking the MnO₂@CeO₂ nanozyme using a simple hydrothermal method, which was characterized by modern analytical methods, [...] Read more.

The use of nanozymes for electrochemical detection in the food industry is an intriguing area of research. In this study, we synthesized a laccase mimicking the MnO₂@CeO₂ nanozyme using a simple hydrothermal method, which was characterized by modern analytical methods, such as transmission electron microscope (TEM), X-ray diffraction (XRD), and energy dispersive X-ray spectroscopy (EDX), etc. We found that the addition of MnO₂ significantly increased the laccase-like activity by 300% compared to CeO₂ nanorods. Due to the excellent laccase-like activity of the MnO₂@CeO₂ nanozyme, we developed an electrochemical sensor for the detection of hazardous phenolic compounds such as bisphenol A and catechol in red wines by cyclic voltammetry (CV) and differential pulse voltammetry (DPV). We used the MnO₂@CeO₂ nanozyme to develop an electrochemical sensor for detecting harmful phenolic compounds like bisphenol A and catechol in red wine due to its excellent laccase-like activity. The MnO₂@CeO₂ nanorods could be dispersion-modified glassy carbon electrodes (GCEs) by polyethyleneimine (PEI) to achieve a rapid detection of bisphenol A and catechol, with limits of detection as low as 1.2 × 10⁻⁸ M and 7.3 × 10⁻⁸ M, respectively. This approach provides a new way to accurately determine phenolic compounds with high sensitivity, low cost, and stability. Full article

(This article belongs to the Special Issue Food Computing: AI-Powered Innovations and Applications in the Food Industry)

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14 pages, 2492 KiB

Open AccessArticle

Molecular Detection of Acetobacter aceti and Acetobacter pasteurianus at Different Stages of Wine Production

by Irina Mitina, Cristina Grajdieru, Rodica Sturza, Valentin Mitin, Silvia Rubtov, Anatol Balanuta, Emilia Behta, Angela Deaghileva, Fatih Inci, Nedim Hacıosmanoğlu and Dan Zgardan

Foods 2025, 14(1), 132; https://doi.org/10.3390/foods14010132 - 5 Jan 2025

Viewed by 393

Abstract

Acetobacter aceti and Acetobacter pasteurianus belong to acetic acid bacteria (AAB), associated with wine spoilage. The timely detection of AAB, thought essential for their control, is however challenging due to the difficulties of their isolation. Thus, it would be advantageous to detect them [...] Read more.

Acetobacter aceti and Acetobacter pasteurianus belong to acetic acid bacteria (AAB), associated with wine spoilage. The timely detection of AAB, thought essential for their control, is however challenging due to the difficulties of their isolation. Thus, it would be advantageous to detect them using molecular methods at all stages of winemaking and storage. In this paper, we analyzed wines, musts and grapes of 13 varieties grown in different regions with Protected Geographical Indication of the Republic of Moldova for the presence of AAB, Acetobacter aceti and Acetobacter pasteurianus by real-time PCR and measured wine volatile acidity. Overall, the AAB content in the mature wine explained 33.7% of the variance in the volatile acidity of the mature wine, while the A. pasteurianus content in the mature wine alone explained 59.6% of the variability in the volatile acidity in the wine, and its content in the grapes, must and wine explained about 70% of the variance in the the volatile acidity. This makes A. pasteurianus a good candidate to be a potential predictor of wine volatile acidity. Full article

(This article belongs to the Special Issue The 4th International Electronic Conference on Foods—"Focus on Sustainable Food Systems: Current Trends and Advances" (Foods2023))

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14 pages, 23670 KiB

Open AccessArticle

Sex-Based Differences in the In Vitro Digestibility of MCT Emulsions Stabilized by Various Emulsifiers

by Mijal Perez, Carmit Shani Levi and Uri Lesmes

Foods 2025, 14(1), 131; https://doi.org/10.3390/foods14010131 - 5 Jan 2025

Viewed by 273

Abstract

Consumer sex influences phenotypic differences in digestive functions that may underlie variations in food disintegration. This study used an in vitro digestion model to test the hypothesis that emulsions follow distinct digestive pathways in men and women. Model emulsions were prepared using medium-chain [...] Read more.

Consumer sex influences phenotypic differences in digestive functions that may underlie variations in food disintegration. This study used an in vitro digestion model to test the hypothesis that emulsions follow distinct digestive pathways in men and women. Model emulsions were prepared using medium-chain triglycerides stabilized by beta-lactoglobulin, alpha-lactalbumin, or lactoferrin, and by three non-protein emulsifiers: Tween 80, lecithin, and sucrose esters. All emulsions were produced by high-pressure homogenization (0.57 MPa, 5 passes) and then subjected to in vitro digestion under simulated conditions of the male or female gastrointestine. Digesta samples were analyzed via confocal microscopy and laser-based particle sizing, revealing that protein-stabilized emulsions were responsive to physiological differences between males and females, whereas emulsions stabilized by non-protein emulsifiers remained mostly unaffected by sex-based differences. Absolute differential analyses of emulsion droplet size-distribution curves showed that changes in breakdown trajectories for emulsions were pronouncedly noticeable in gastric effluents. Further, SDS-PAGE analysis of digesta showed that breakdown patterns of protein-stabilized emulsions are consistent with prior evidence found for healthy adults; however, results under female gut conditions indicated variations in protein clotting that may alter bioaccessible levels of bioactive peptides. Thus, this study underscores the importance of considering consumer biological sex in food design, especially regarding emulsion-based products for _targeted digestive responses. Full article

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

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21 pages, 2345 KiB

Open AccessArticle

Unlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation

by Helena Maria Andre Bolini, Flavio Cardello, Alessandra Cazellatto de Medeiros and Howard Moskowitz

Foods 2025, 14(1), 130; https://doi.org/10.3390/foods14010130 - 5 Jan 2025

Viewed by 417

Abstract

Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and rich nutritional profile. The contemporary emphasis on health and wellness has elevated Greek yogurt as [...] Read more.

Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and rich nutritional profile. The contemporary emphasis on health and wellness has elevated Greek yogurt as a functional food, recognized for its high protein content and bioavailable probiotics that support overall health. This study investigates the sensory attributes evaluated by a panel of 22 trained assessors and the consumer preferences driving the acceptance of Greek yogurt formulations. Samples with higher consumer acceptance were characterized by sensory attributes such as “high texture in the mouth, surface uniformity, creaminess, apparent homogeneity, mouth-filling, grip in the mouth, ease of pick-up with a spoon, milk cream flavor, sweetness, and dairy flavor” (Tukey’s test, p < 0.05). These attributes strongly correlated with consumer preferences, underscoring their importance in product optimization. The findings provide a framework for refining Greek yogurt formulations to address diverse market demands, achieving a balance between sensory excellence and practical formulation strategies. This research reinforces the significance of Greek yogurt as a culturally adaptable, health-promoting dietary component and a promising market segment for ongoing innovation. Full article

(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)

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80 pages, 1210 KiB

Open AccessReview

Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges—A Scoping Review

by Renata Puppin Zandonadi, Maíra Catharina Ramos, Flavia Tavares Silva Elias and Nathalia Sernizon Guimarães

Foods 2025, 14(1), 129; https://doi.org/10.3390/foods14010129 - 4 Jan 2025

Viewed by 839

Abstract

This scoping review aims to understand the cell-based meat production process, including the regulations, potential hazards, and critical points of this production. This review includes studies on cultured meat production processes, health hazards, and regulatory guidelines, excluding those without hazard analysis, incomplete texts, [...] Read more.

This scoping review aims to understand the cell-based meat production process, including the regulations, potential hazards, and critical points of this production. This review includes studies on cultured meat production processes, health hazards, and regulatory guidelines, excluding those without hazard analysis, incomplete texts, or studies published before 2013. The search was performed in eight electronic databases (MEDLINE, Web of Science, Embase, Cochrane Library, Scopus, LILACS, and Google Scholar) using MeSH terms and adaptations for each database. The search for local studies on regulations and guideline documents was complemented by a manual search on the websites of governments and regulatory agencies from different regions (e.g., FDA, FAO, EFSA, USDA, Health Canada, EC, EU, ANVISA/Brazil, MAPA/Brazil, FSANZ, and SFA). This step involved reading full texts to confirm eligibility and extract key data, including author, year, country, study design, objectives, results, cultured meat protocols, health hazards, and hazard control measures, followed by data analysis. A comprehensive search of the databases yielded 1185 studies and 46 regulatory or guidance documents. After removing duplicate studies and applying eligibility criteria to titles, abstracts and full texts, 35 studies and 45 regulatory or guidance documents were included. The cultured meat production protocols are well-established, highlighting potential hazards and critical control points. Although guidance documents and regulations are limited, they are expanding globally. The development and commercialization of cultured meat require clear, and up-to-date regulations and supervision, which are being studied and formulated by regulatory agencies worldwide. Cultured meat production presents some potential hazards (chemical, biological, and physical) that require food safety considerations: (i) genetic stability of cells/cell lines; (ii) microbiological hazards related to cell lines; (iii) exposure to substances used in the production process; (iv) toxicity and allergenicity of the product or its component for the population; (v) post-harvest microbiological contamination; (vi) chemical contamination/residue levels; and (vii) nutritional aspects/risks. Currently, no standardized testing approach exists for cultured meat. However, effective hazard and safety assessment strategies, such as HACCP combined with best practices, should be implemented throughout the production process. Full article

(This article belongs to the Special Issue Advances in Cultured Meat Science and Technology)

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24 pages, 1467 KiB

Open AccessReview

The Emerging Role of Oyster Mushrooms as a Functional Food for Complementary Cancer Therapy

by Priya Lakshmi Sreedharan, Malu Kishorkumar, Elke Gabriel Neumann and Shyam S. Kurup

Foods 2025, 14(1), 128; https://doi.org/10.3390/foods14010128 - 4 Jan 2025

Viewed by 608

Abstract

The importance of functional food’s role in human nutrition as well as in the prevention of diseases, especially the treatment of chronic diseases like cancer, is an innovative field of research. Based on the studies regarding the antioxidant potential of oyster mushroom extract, [...] Read more.

The importance of functional food’s role in human nutrition as well as in the prevention of diseases, especially the treatment of chronic diseases like cancer, is an innovative field of research. Based on the studies regarding the antioxidant potential of oyster mushroom extract, it is evident that it has anticancer properties. The current article reviews the health benefits of edible oyster-mushroom-derived bioactive compounds, and how they specifically activate or regulate the immune system by affecting the maturation, differentiation, and proliferation of immune cells, thereby inhibiting cancer cell metastasis and growth. Mushrooms show anticancer potential by regulating a single molecule of a specific signaling pathway or by having multiple _targets in the same or different signaling pathways. In addition, the prebiotic effects of mushrooms could enhance quality of life during and after cancer therapy by recovering the intestinal microbiota. More clinical research on oyster mushrooms needs to be conducted, and future studies should investigate the preventive aspects, which aid in reducing the rate of cancer occurrence, and the positive impact in cancer patients to prove that oyster mushrooms are preventive as a functional food as well as a curing dietary supplement for cancer patients. Full article

(This article belongs to the Special Issue Trends and Prospects in the Role of Bioactive Compounds in Food and Human Health)

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18 pages, 8132 KiB

Open AccessArticle

Bioinformatics and Deep Learning Approach to Discover Food-Derived Active Ingredients for Alzheimer’s Disease Therapy

by Junyu Zhou, Chen Li, Yong Kwan Kim and Sunmin Park

Foods 2025, 14(1), 127; https://doi.org/10.3390/foods14010127 - 4 Jan 2025

Viewed by 474

Abstract

Alzheimer’s disease (AD) prevention is a critical challenge for aging societies, necessitating the exploration of food ingredients and whole foods as potential therapeutic agents. This study aimed to identify natural compounds (NCs) with therapeutic potential in AD using an innovative bioinformatics-integrated deep neural [...] Read more.

Alzheimer’s disease (AD) prevention is a critical challenge for aging societies, necessitating the exploration of food ingredients and whole foods as potential therapeutic agents. This study aimed to identify natural compounds (NCs) with therapeutic potential in AD using an innovative bioinformatics-integrated deep neural analysis approach, combining computational predictions with molecular docking and in vitro experiments for comprehensive evaluation. We employed the bioinformatics-integrated deep neural analysis of NCs for Disease Discovery (BioDeepNat) application in the data collected from chemical databases. Random forest regression models were utilized to predict the IC₅₀ (pIC₅₀) values of ligands interacting with AD-related _target proteins, including acetylcholinesterase (AChE), amyloid precursor protein (APP), beta-secretase 1 (BACE1), microtubule-associated protein tau (MAPT), presenilin-1 (PSEN1), tumor necrosis factor (TNF)-α, and valosin-containing protein (VCP). Their activities were then validated through a molecular docking analysis using Autodock Vina. Predictions by the deep neural analysis identified 166 NCs with potential effects on AD across seven proteins, demonstrating outstanding recall performance. The top five food sources of these predicted compounds were black walnut, safflower, ginger, fig, corn, and pepper. Statistical clustering methodologies segregated the NCs into six well-defined groups, each characterized by convergent structural and chemical signatures. The systematic examination of structure–activity relationships uncovered differential molecular patterns among clusters, illuminating the sophisticated correlation between molecular properties and biological activity. Notably, NCs with high activity, such as astragalin, dihydromyricetin, and coumarin, and medium activity, such as luteolin, showed promising effects in improving cell survival and reducing lipid peroxidation and TNF-α expression levels in PC12 cells treated with lipopolysaccharide. In conclusion, our findings demonstrate the efficacy of combining bioinformatics with deep neural networks to expedite the discovery of previously unidentified food-derived active ingredients (NCs) for AD intervention. Full article

(This article belongs to the Special Issue Bioactive Phenolic Compounds from Agri-Food and Its Wastes)

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45 pages, 6963 KiB

Open AccessArticle

Reducing Plate Waste in Latvian Schools: Evaluating Interventions to Promote Sustainable Food Consumption Practices

by Jelena Lonska, Sergejs Kodors, Juta Deksne, Lienite Litavniece, Anda Zvaigzne, Inese Silicka and Inta Kotane

Foods 2025, 14(1), 126; https://doi.org/10.3390/foods14010126 - 4 Jan 2025

Viewed by 425

Abstract

Food waste (FW) threatens food security, environmental sustainability, and economic efficiency, with about one-third of global food production lost or wasted. Schools play a crucial role in addressing FW, representing lost resources and missed educational opportunities. The present research assessed three interventions to [...] Read more.

Food waste (FW) threatens food security, environmental sustainability, and economic efficiency, with about one-third of global food production lost or wasted. Schools play a crucial role in addressing FW, representing lost resources and missed educational opportunities. The present research assessed three interventions to reduce plate waste (PW) in Rezekne City schools, namely (S1) a plate waste tracker, (S2) an awareness and educational campaign, and (S3) organizational changes, including larger plates, extended lunch breaks, and teacher supervision. Implemented in three schools with a fourth as a control, PW was measured at three intervals, at pre-intervention, short-term, and long-term post-intervention. The PW data analysis utilized two models (day view and class view) and a Wilcoxon signed-rank test. While the plate waste tracker initially reduced PW, sustained impact required continuous reinforcement. The awareness and educational campaign alone proved insufficient, highlighting the need for complex strategies. The organizational changes unexpectedly increased PW, underscoring FW’s complexity. The research has concluded that reducing FW requires tailored and multi-faceted approaches. According to the MOA framework, the school catering model in Rezekne City lacks essential “Opportunities” for effective FW reduction, as students have limited flexibility in portion sizes and food choices, which hinders the interventions’ effectiveness. Future research should explore adaptable FW-reducing interventions suited to specific school contexts. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

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22 pages, 899 KiB

Open AccessArticle

Healthy Lifestyle Motivators of Willingness to Consume Healthy Food Brands: An Integrative Model

by Elizabeth Emperatriz García-Salirrosas, Manuel Escobar-Farfán, Jorge Alberto Esponda-Perez, Miluska Villar-Guevara, Rafael Fernando Rondon-Eusebio, Ghenkis Ezcurra-Zavaleta, Elena Matilde Urraca-Vergara and Mauricio Guerra-Velásquez

Foods 2025, 14(1), 125; https://doi.org/10.3390/foods14010125 - 4 Jan 2025

Viewed by 354

Abstract

This study evaluated how healthy lifestyle motivators (MHLs) influence the Peruvian market’s willingness to consume healthy food (WCHBF). The main objective was to analyze the relationship of variables, such as attitude (ATT), perceived behavioral control (PBC), self-identity (SI), and moral norms (MN) with [...] Read more.

This study evaluated how healthy lifestyle motivators (MHLs) influence the Peruvian market’s willingness to consume healthy food (WCHBF). The main objective was to analyze the relationship of variables, such as attitude (ATT), perceived behavioral control (PBC), self-identity (SI), and moral norms (MN) with the WCHBF. This study adopted a quantitative, non-experimental, and cross-sectional approach, using a self-administered questionnaire for data collection. A total of 585 individuals participated. The participants were consumers of the Unión brand, which specializes in healthy food. A 5-point Likert scale was used to evaluate the key variables. For the analysis, IBM SPSS Statistics 25 programs were used to examine the demographic data and SmartPLS 4.1.0.9 was used to assess the conceptual model using partial least squares (PLS-SEM). The results showed that healthy lifestyle motivators positively influence the willingness to consume healthy food and ATT, PBC, SI, and MN variables. In turn, these variables significantly impact the willingness to purchase healthy food. The findings suggest that marketing campaigns should highlight these motivators to encourage the consumption of healthy food. The implications of this study reinforce the importance of understanding psychological factors in consumer decision-making. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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16 pages, 2035 KiB

Open AccessArticle

Nano Silicon Modulates Chemical Composition and Antioxidant Capacities of Ajowan (Trachyspermum ammi) Under Water Deficit Condition

by Zahra Sobatinasab, Mehdi Rahimmalek, Nematollah Etemadi and Antoni Szumny

Foods 2025, 14(1), 124; https://doi.org/10.3390/foods14010124 - 3 Jan 2025

Viewed by 396

Abstract

Ajowan (Trachyspermum ammi) is an important spice in the food industry, as a well as a medicinal plant with remarkable antioxidant properties. In this study, its essential oil content, chemical composition, flavonoid content, phenolic content, and antioxidant capacity were evaluated under [...] Read more.

Ajowan (Trachyspermum ammi) is an important spice in the food industry, as a well as a medicinal plant with remarkable antioxidant properties. In this study, its essential oil content, chemical composition, flavonoid content, phenolic content, and antioxidant capacity were evaluated under three irrigation regimes (50, 70, and 90% field capacity) and different amounts of nano silicon (0, 1.5, and 3 mM) in ten populations of ajowan. Based on the GC–MS analysis, thymol, carvacrol, p-cymene, and γ-terpinene were determined as the main components of the oil. The thymol content ranged from 34.16% in the Ardabil population (irrigation at 50% and nano silicon at 1.5 mM) to 65.71% in the Khorbir population (without nano silicon and irrigation at 50%). The highest phenolic content was in Khormo with irrigation at 90% and without nano silicon (172.3 mg TAE/g DW), while the lowest was found in Hamedan (irrigation at 50% and without nano silicon (7.2 mg TAE/g DW)). Irrigation at 50% and no nano silicon treatment led to an increase in total flavonoids in Ardabil (46.786 mg QUE/g DW). The antioxidant activity of ajowan was evaluated using the DPPH assay. Accordingly, the highest antioxidant capacity was observed in Khormo (irrigation at 90% without nano silicon; 4126 µg/mL). Moreover, the highest thymol content was observed in the Khorbir population with irrigation at 50% and without nano silicon treatment. Furthermore, correlation and principal component analysis (PCA) provide new insights into the production of ajowan from their substrates under nano silicon treatment and water deficit conditions. Finally, the results revealed information on how to improve the desired essential oil profile and antioxidant capacity of extracts for industrial producers. Full article

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

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12 pages, 880 KiB

Open AccessArticle

Amino Acid Profile and Mineral Content of Cultivated Snails Acusta despecta and Achatina fulica: Assessing Their Potential as Nutritional Source

by Sampat Ghosh, Min-Jung Kim, Sukjun Sun and Chuleui Jung

Foods 2025, 14(1), 123; https://doi.org/10.3390/foods14010123 - 3 Jan 2025

Viewed by 436

Abstract

This study evaluates the nutritional potential of two cultivated snail species, Acusta despecta and Achatina fulica, sourced from commercial farms in Korea, marking the first comprehensive analysis of A. despecta. The protein content of A. despecta (70.9 g/100 g dry matter) [...] Read more.

This study evaluates the nutritional potential of two cultivated snail species, Acusta despecta and Achatina fulica, sourced from commercial farms in Korea, marking the first comprehensive analysis of A. despecta. The protein content of A. despecta (70.9 g/100 g dry matter) was significantly higher than that of A. fulica (44.2 g/100 g dry matter). Similar trends were observed for ash content (6.3 vs. 4.9 g/100 g dry matter) and crude fiber (2.9 vs. 0.4 g/100 g dry matter). Reflecting the higher protein content, A. despecta contained elevated levels of most amino acids compared to A. fulica. Glutamic acid was the most abundant amino acid, with leucine and lysine being the predominant essential amino acids in both species. The total amino acid content was 57.6 g/100 g dry matter for A. despecta and 40.4 g/100 g for A. fulica. Mineral analysis revealed significantly higher concentrations of minerals in A. despecta, except calcium and magnesium. Notably, A. despecta provided over 100% of the RDA/AI for calcium, phosphorus, copper, and manganese and met 94.5% of the iron RDA for women. These results emphasize the potential of A. despecta as a valuable dietary source for addressing protein and mineral deficiencies, particularly in nutrient-poor diets. Full article

(This article belongs to the Section Food Nutrition)

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17 pages, 2897 KiB

Open AccessArticle

Monitoring the Concentrations of Na, Mg, Ca, Cu, Fe, and K in Sargassum fusiforme at Different Growth Stages by NIR Spectroscopy Coupled with Chemometrics

by Sisi Wei, Jing Huang, Ying Niu, Haibin Tong, Laijin Su, Xu Zhang, Mingjiang Wu and Yue Yang

Foods 2025, 14(1), 122; https://doi.org/10.3390/foods14010122 - 3 Jan 2025

Viewed by 327

Abstract

Sargassum fusiforme, an edible seaweed, plays a crucial role in our daily lives by providing essential nutrients, including minerals, to the human body. The detection of mineral content during different growth stages of S. fusiforme benefits the goals of ensuring product quality, [...] Read more.

Sargassum fusiforme, an edible seaweed, plays a crucial role in our daily lives by providing essential nutrients, including minerals, to the human body. The detection of mineral content during different growth stages of S. fusiforme benefits the goals of ensuring product quality, meeting diverse consumer needs, and achieving quality classification. Currently, the determination of minerals in S. fusiforme primarily relies on inductively coupled plasma mass spectrometry and other methods, which are time-consuming and labor-intensive. Thus, a rapid and convenient method was developed for the determination of six minerals (i.e., Na, Mg, Ca, Cu, Fe, and K) in S. fusiforme via near-infrared (NIR) spectroscopy based on chemometrics. This study investigated the variations in minerals in S. fusiforme from different growth stages. The effects of four spectral pretreatment methods and three wavelength selection methods, including the synergy interval partial least squares (SI-PLS) algorithm, genetic algorithm (GA), and competitive adaptive reweighted sampling method (CARS) on the model optimization, were evaluated. Superior CARS-PLS models were established for Na, Mg, Ca, Cu, Fe, and K with root mean square error of prediction (RMSEP) values of 0.8196 × 10³ mg kg⁻¹, 0.4370 × 10³ mg kg⁻¹, 1.544 × 10³ mg kg⁻¹, 0.9745 mg kg⁻¹, 49.88 mg kg⁻¹, and 7.762 × 10³ mg kg⁻¹, respectively, and coefficient of determination of prediction (R_P²) values of 0.9787, 0.9371, 0.9913, 0.9909, 0.9874, and 0.9265, respectively. S. fusiforme demonstrated higher levels of Mg and Ca at the seedling stage and lower levels of Cu and Fe at the maturation stage. Additionally, S. fusiforme exhibited higher Na and lower K at the growth stage. NIR combined with CARS-PLS is a potential alternative for monitoring the concentrations of minerals in S. fusiforme at different growth stages, aiding in the convenient evaluation and further grading of the quality of S. fusiforme. Full article

(This article belongs to the Section Food Analytical Methods)

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19 pages, 4130 KiB

Open AccessArticle

Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures of Kluyveromyces lactis and Torulaspora delbrueckii

by Adriele do Amor Divino Silva, Dérica Gonçalves Tavares, Rafaela Pereira Andrade, Tamara Leite dos Santos and Whasley Ferreira Duarte

Foods 2025, 14(1), 121; https://doi.org/10.3390/foods14010121 - 3 Jan 2025

Viewed by 340

Abstract

Canastra cheese, an artisanal cheese produced in Serra da Canastra—Brazil, has great cultural importance. Furthermore, this cheese has nutritional and sensory attributes that make it of great economic importance. Its microbiota is composed of different bacteria and yeasts. Some yeasts already isolated by [...] Read more.

Canastra cheese, an artisanal cheese produced in Serra da Canastra—Brazil, has great cultural importance. Furthermore, this cheese has nutritional and sensory attributes that make it of great economic importance. Its microbiota is composed of different bacteria and yeasts. Some yeasts already isolated by our research group have been characterized as potential probiotics. Probiotic microorganisms have garnered scientific interest, as improvements in the physical, chemical and sensory characteristics of food products have been reported when these microorganisms are used. In this context, the objective of this work was to evaluate Kluyveromyces lactis and Torulaspora delbrueckii, which were previously isolated from Canastra cheese, as autochthonous starter cultures. Canastra cheese was produced under three different conditions: (1) cheese with “Pingo” (natural starter), (2) cheese with “Pingo” + yeast mixed culture, and (3) cheese with only mixed yeast culture. The results showed that the mixed yeast inoculum significantly influenced the lactic acid bacteria population. Yeast populations remained at around 106 CFU/g after 45 days of maturation. Furthermore, cheeses containing the yeast mixed with inoculum had an initial lactose content reduced by 92.80% compared to cheese produced with “Pingo” (87.70%). The antioxidant activity, evaluated using the ABTS method, showed that cheeses containing the mixed yeast culture had higher percentages of antioxidant activity at 45 days of maturation. The texture profile of the cheeses changed over time. In general, the cheese containing the yeast mixed culture and “Pingo” and the cheese containing “Pingo” had the lowest hardness at 30 days of maturation (5245 and 5404 N, respectively). Among the volatile compounds, 3-methylbutyl octanoate, phenethyl butyrate, phenethyl propionate, isobutyl butanoate and pentyl propionate were found only in cheeses produced with yeast mixed culture. The obtained results demonstrated that the use of autochthones probiotic cultures could improve the cheese characteristics without negatively impacting the traditional physicochemical attributes of Canasta cheese. Full article

(This article belongs to the Special Issue Fermented Food: Processing Technology, Microbiology and Health Benefits)

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13 pages, 2478 KiB

Open AccessArticle

Fatty Acids of European Sardine (Sardina pilchardus) White Muscle Can Discriminate Geographic Origin Along the Iberian Atlantic Coast

by Ricardo Calado, Marcos Palma, Maria Rosário Domingues, Fernando Ricardo and Felisa Rey

Foods 2025, 14(1), 120; https://doi.org/10.3390/foods14010120 - 3 Jan 2025

Viewed by 319

Abstract

The European sardine (Sardina pilchardus) ranks among the most valuable species of Iberian fisheries, and the accurate tracing of its geographic origin, once landed, is paramount to securing sustainable management of fishing stocks and discouraging fraudulent practices of illegal, unreported, and [...] Read more.

The European sardine (Sardina pilchardus) ranks among the most valuable species of Iberian fisheries, and the accurate tracing of its geographic origin, once landed, is paramount to securing sustainable management of fishing stocks and discouraging fraudulent practices of illegal, unreported, and unregulated (IUU) fishing. The present study investigated the potential use of S. pilchardus white muscle fatty acids (FAs) to successfully discriminate the geographic origin of samples obtained in seven commercially important fishing harbors along the Iberian Atlantic Coast. While 35 FAs were identified using gas chromatography–mass spectrometry in the white muscle of S. pilchardus, the following, as determined by the Boruta algorithm, were key for sample discrimination: 14:0, 22:6n-3, 22:5n-3, 18:0, 20:5n-3, 16:1n-7, 16:0, and 18:1n-7 (in increasing order of relevance). An average 83% correct allocation of landed specimens was achieved, with some landing locations presenting 100% correct allocation (e.g., Ría de Pontevedra in northern Spain and Peniche in central Portugal). Linear discriminant analysis revealed a separation of samples from northern Spain and Peniche, and a partial overlap of all other locations. The present results highlight the potential of using FAs of S. pilchardus white muscle to reliably discriminate the geographic origin of landed individuals along the Iberian Atlantic coast. Full article

(This article belongs to the Section Foods of Marine Origin)

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24 pages, 3944 KiB

Open AccessArticle

Biocomposite Active Whey Protein Films with Thyme Reinforced by Electrospun Polylactic Acid Fiber Mat

by Andreea (Lanciu) Dorofte, Iulia Bleoanca, Florentina Ionela Bucur, Gabriel Mustatea, Daniela Borda, Felicia Stan and Catalin Fetecau

Foods 2025, 14(1), 119; https://doi.org/10.3390/foods14010119 - 3 Jan 2025

Viewed by 417

Abstract

Electrospinning is a versatile technique for obtaining nano/micro fibers which are able to significantly change the active properties of composite materials and bring in new dimensions to agri-food applications. Composite bio-based packaging materials obtained from whey proteins, functionalized with thyme essential oil (TEO) [...] Read more.

Electrospinning is a versatile technique for obtaining nano/micro fibers which are able to significantly change the active properties of composite materials and bring in new dimensions to agri-food applications. Composite bio-based packaging materials obtained from whey proteins, functionalized with thyme essential oil (TEO) and reinforced by electrospun polylactic acid (PLA) fibers, represent a promising solution for developing new active food packaging using environmentally friendly materials. The aim of this study is to obtain and characterize one-side-active composite films covered with a PLA fiber mat: (i) WF/G1, WF/G2, and WF/G3 resulting from electrospinning with one needle at different electrospinning times of 90, 150, and 210 min, respectively, and (ii) WF/G4 obtained with two face-to-face needles after 210 min of electrospinning. While TEO bioactivity is mainly related to its antimicrobial and antioxidant properties, the PLA fiber mat uplifted the composite mechanical and barrier properties of films. The bi-layer films obtained were characterized by SEM, showing the distribution of the electrospun fiber mat and an increased thickness of the PLA layer from WF/G1 to WF/G4, while FTIR spectra showed the structural vibrations of the functional groups. The experimental results show that WF/G4 have a FTIR fingerprint resembling PLA, retained ~50% of the volatile compounds present in the uncovered film (WF/TEO), while it only had 1.41 ± 0.14 (%) of the permeability to octanol of the WF/G1 film. WF/G4 exhibited 33.73% of the WVP of WF/G1 and displayed the highest tensile strength, about 2.70 times higher than WF/TEO. All films studied revealed similar antimicrobial effect against Bacillus cereus, Geotrichum candidum, and Rhodotorula glutinis and good antiradical activity, thus demonstrating good prospects to be applied as food packaging materials. WF/G composite materials are good candidates to be used as bioactive flavoring primary packaging in hard cheese making. Full article

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

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18 pages, 569 KiB

Open AccessArticle

Characterization of the Different Chemical Components and Nutritional Properties of Two Eryngium Species

by Mozhgan Roudbari, Mohsen Barzegar, Esther Sendra, Isabel Casanova-Martínez, Marcos Rodríguez-Estrada and Ángel A. Carbonell-Barrachina

Foods 2025, 14(1), 118; https://doi.org/10.3390/foods14010118 - 3 Jan 2025

Viewed by 338

Abstract

This study aimed to investigate the nutritional value and potential for herbal tea production of two species Eryngium. The analysis includes the quantification of lipids, proteins, organic acids (HPLC-MS), sugars (HPLC-MS), phenolic compounds (HPLC-MS-MS), volatile compounds (GC-MS), fatty acids (GC-MS), amino acids [...] Read more.

This study aimed to investigate the nutritional value and potential for herbal tea production of two species Eryngium. The analysis includes the quantification of lipids, proteins, organic acids (HPLC-MS), sugars (HPLC-MS), phenolic compounds (HPLC-MS-MS), volatile compounds (GC-MS), fatty acids (GC-MS), amino acids (HPLC-MS-MS), some minerals (ICP-MS), total phenolic content, and antioxidant activities of Eryngium billardieri flowers (EBF) and thorns (EBT), as well as Eryngium planum flowers (EPF) and thorns (EPT). The results indicate that EPF and EPT exhibit elevated levels of protein (11.2%) and sugars (224.2 mg/gdw), respectively. Whereas, EBF demonstrates a higher concentration of amino acids (7.13 mg/100 gdw) and total phenolic content (19.25 mg GAE/gdw), which correlates with pronounced antioxidant properties. Oleic acid was notable in E. billardieri, while linoleic and α-linolenic acids were predominant in E. planum. Furthermore, essential minerals such as Fe, Mn, Zn, Mg, K, Ca, and P were also determined. Sensory evaluations by panelists confirmed that tea derived from the studied species possesses favorable taste and flavor profiles, attributed to its rich volatile compounds. These findings highlight the nutritional value of Eryngium species as a functional ingredient in the food industry. Additionally, their antioxidant properties suggest promising uses in pharmaceutical applications. Full article

(This article belongs to the Section Food Nutrition)

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18 pages, 7368 KiB

Open AccessArticle

Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate

by Shanshan Zhang, Yibo Liu and Wenhui Wu

Foods 2025, 14(1), 117; https://doi.org/10.3390/foods14010117 - 3 Jan 2025

Viewed by 360

Abstract

This study investigated the physicochemical and emulsifying properties of chickpea protein isolate (CPI)-citrus pectin (CP) conjugates formed via the Maillard reaction across varying reaction durations. CPI and CP were conjugated under controlled dry-heating conditions, and the resulting conjugates were characterized by measuring their [...] Read more.

This study investigated the physicochemical and emulsifying properties of chickpea protein isolate (CPI)-citrus pectin (CP) conjugates formed via the Maillard reaction across varying reaction durations. CPI and CP were conjugated under controlled dry-heating conditions, and the resulting conjugates were characterized by measuring their particle size, zeta potential, solubility, thermal stability, surface hydrophobicity, and emulsifying properties. The results showed that as reaction duration increased, the particle size and zeta potential of the CPI-CP conjugates increased significantly, reaching a maximum particle size of 1311.33 nm and a zeta potential of −35.67 mV at 12 h. Moreover, the Maillard reaction improved the solubility, thermal stability, and hydrophobicity of the CPI. Glycosylation increased the emulsifying activity index (EAI) and emulsifying stability index (ESI) of the CPI to 145.33 m²/g and 174.51 min, respectively. Optimal emulsions were achieved at a protein concentration of 1.5 wt% and a 10% volume fraction of the oil phase. The Maillard reaction promoted the interfacial protein content and the thickness of the interfacial layer while decreasing the droplet size and zeta potential of the emulsion. Additionally, the emulsion prepared with CPI-CP-12 h showed outstanding long-term stability. These results demonstrate that a moderate Maillard reaction with CP effectively enhances the physicochemical and emulsifying characteristics of CPI. Full article

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

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14 pages, 4048 KiB

Open AccessArticle

Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method

by Varuzhan Sarkisyan, Anastasiya Bilyalova, Valentina Vorobyeva, Irina Vorobyeva, Alexey Malinkin, Vladimir Zotov and Alla Kochetkova

Foods 2025, 14(1), 116; https://doi.org/10.3390/foods14010116 - 3 Jan 2025

Viewed by 414

Abstract

The development of plant-based meat substitutes is imperative for reducing animal fat intake and promoting dietary diversification. However, the flavor profiles of these products frequently fall short of consumer expectations. This study sought to optimize the production process of meat flavorings for plant-based [...] Read more.

The development of plant-based meat substitutes is imperative for reducing animal fat intake and promoting dietary diversification. However, the flavor profiles of these products frequently fall short of consumer expectations. This study sought to optimize the production process of meat flavorings for plant-based products using the Taguchi method. The study investigated the effects of sugar type, concentration, and reaction temperature on the Maillard reaction products, sensory characteristics, and volatile organic compounds. The thermal process flavors were obtained from the flavor precursor by heating in a laboratory microwave station at 30 bar for 15 min. The variable factors were the type of sugar (fructose, glucose, xylose), its concentration (25, 50, and 100 mM), and the temperature of the reaction (140, 150, and 160 °C). The study’s findings indicated that temperature emerged as the predominant factor influencing the formation of Maillard reaction products and the sensory characteristics of the flavorings. Specifically, 25 mM xylose-based flavorings prepared at 140 °C demonstrated the most notable meat flavor and the highest level of acceptability. Moreover, the analysis of volatile organic compounds revealed the presence of a diverse array of substances, including aldehydes, ketones, and alcohols, that are characteristic of meat flavor. A heat map of the volatile content was constructed to facilitate a comparison of the samples. The study demonstrates the effectiveness of the Taguchi method in optimizing the production process of meat flavorings for plant-based products and provides valuable insights for the development of more balanced odor profiles. Full article

(This article belongs to the Special Issue Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 2nd Edition)

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18 pages, 3678 KiB

Open AccessArticle

Development of a Novel Electrochemical Immunosensor for Rapid and Sensitive Detection of Sesame Allergens Ses i 4 and Ses i 5

by Huimei Li, Tian’ge Pan, Shudong He, Hanju Sun, Xiaodong Cao and Yongkang Ye

Foods 2025, 14(1), 115; https://doi.org/10.3390/foods14010115 - 3 Jan 2025

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Abstract

Due to their lipophilicity and low content, the major sesame oleosin allergens, Ses i 4 and Ses i 5, are challenging to identify using conventional techniques. Then, a novel unlabeled electrochemical immunosensor was developed to detect the potential allergic activity of sesame oleosins. [...] Read more.

Due to their lipophilicity and low content, the major sesame oleosin allergens, Ses i 4 and Ses i 5, are challenging to identify using conventional techniques. Then, a novel unlabeled electrochemical immunosensor was developed to detect the potential allergic activity of sesame oleosins. The voltammetric immunosensor was constructed using a composite of gold nanoparticles (AuNPs), polyethyleneimine (PEI), and multi-walled carbon nanotubes (MWCNTs), which was synthesized in a one-pot process and modified onto a glass carbon electrode to enhance the catalytic current of the oxygen reduction reaction. The oleosin antibody was then directed and immobilized onto the surface of the electrode, which had been modified with streptavidin (SPA), through the fragment crystallizable (Fc) region of the antibody. Under optimized conditions, the immunosensor exhibited a linear response within a detection range of 50 to 800 ng/L, with detection limits of 0.616 ng/L for Ses i 4 and 0.307 ng/L for Ses i 5, respectively. The immunosensor demonstrated excellent selectivity and stability, making it suitable for the quantification of sesame oleosins. The comparative analysis of various detection methods for sesame allergens was conducted, revealing that the immunosensor achieved a wide detection range and low limit of detection (LOD). Compared to traditional enzyme-linked immunosorbent assay (ELISA), the immunosensor successfully quantified the allergenicity potential of Ses i 4 and Ses i 5 in roasted sesame seeds at temperatures of 120 °C, 150 °C, and 180 °C. This innovative method offers a new perspective for the rapid quantification of sesame oleosins in foods and real-time monitoring of allergic potential, providing significant advancements in the field of food allergy detection. Full article

(This article belongs to the Special Issue Food Allergen Detection, Identification and Risk Assessment)

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Foods, Volume 14, Issue 1 (January-1 2025) – 144 articles

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