Foods

23 pages, 720 KiB

Open AccessReview

New Perspectives on Canned Fish Quality and Safety on the Road to Sustainability

by Antónia Juliana Pais-Costa, António Marques, Helena Oliveira, Amparo Gonçalves, Carolina Camacho, Helga Coelho Augusto and Maria Leonor Nunes

Foods 2025, 14(1), 99; https://doi.org/10.3390/foods14010099 - 2 Jan 2025

Viewed by 98

Abstract

Canning extends the shelf life of seafood products while preserving their quality. It is increasingly considered a more sustainable food processing method due to the primary fishing methods used for key species and the lower energy costs compared to the production of fresh [...] Read more.

Canning extends the shelf life of seafood products while preserving their quality. It is increasingly considered a more sustainable food processing method due to the primary fishing methods used for key species and the lower energy costs compared to the production of fresh and frozen fish. However, canning can change key components, allow some contaminants to persist, and generate undesirable compounds. This review revisits the effects of canning on product quality and highlights the potential hazards that may compromise safety. It also examines emerging trends in product development, particularly novel formulations aimed at optimizing nutritional value while maintaining safety standards without compromising sustainability. Overall, the quality of most canned seafood meets industry requirements, for example, with improvements in processing strategies and strict safety protocols, leading to reduced histamine levels. However, data on marine biotoxins and microplastics in canned seafood remain limited, calling for more research and monitoring. Environmental contaminants, along with those generated during processing, are generally found to be within acceptable limits. Product recalls related to these contaminants in Europe are scarce, but continuous monitoring and regulatory enforcement remain essential. While new formulations of canned fish show promise, they require thorough evaluation to ensure both nutritional value and safety. Full article

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

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17 pages, 6333 KiB

Open AccessArticle

Construction of Pickering Double Emulsions Based on Xanthan Gum/Lysozyme Nanoparticles: Structure, Stability, and Co-Encapsulation of Epigallocatechin Gallate and β-Carotene

by Yongpeng Yin, Denglin Luo, Lala Li, Xingguo Li, Mengyao Kang, Bakht Ramin Shah, Xianling Wei and Wei Xu

Foods 2025, 14(1), 98; https://doi.org/10.3390/foods14010098 - 2 Jan 2025

Viewed by 141

Abstract

The low stability of water-in-oil-in-water (W₁/O/W₂) double emulsions greatly limits their applications. Therefore, in this study, W₁/O/W₂ Pickering double emulsions (PDEs) were prepared by a two-step emulsification method using polyglycerol polyricinoleate (PGPR) and xanthan gum/lysozyme nanoparticles [...] Read more.

The low stability of water-in-oil-in-water (W₁/O/W₂) double emulsions greatly limits their applications. Therefore, in this study, W₁/O/W₂ Pickering double emulsions (PDEs) were prepared by a two-step emulsification method using polyglycerol polyricinoleate (PGPR) and xanthan gum/lysozyme nanoparticles (XG/Ly NPs) as lipophilic and hydrophilic emulsifiers, respectively. The regulation mechanism of the performance of PDEs by XG/Ly NPs was investigated, and the ability of the system to co-encapsulate epigallocatechin gallate (EGCG) and β-carotene was evaluated. The results showed that increasing the XG/Ly NPs concentration can enhance the stability of PDEs. At 60% W₂ phase percentage and 2.0% XG/Ly NPs, the PDEs showed a smaller droplet size (23.47 ± 2.28 μm) and no phase separation after 21 days of storage. Additionally, the PDEs co-encapsulated system showed higher encapsulation efficiency (EGCG: 89.21%; β-carotene: 99.14%) and maintained high retention of active substances after 8 h of UV illumination (EGCG: 75.51%; β-carotene: 77.24%). As demonstrated by in vitro simulated gastrointestinal digestion assays, the bioaccessibility of EGCG and β-carotene simultaneously encapsulated was improved by 66.0% and 36.2%, respectively, compared with that of individually encapsulated EGCG and β-carotene. Overall, this study provides a new reference for the construction of highly stable PDEs and is promising as a co-encapsulation carrier for environmentally sensitive components. Full article

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

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17 pages, 7718 KiB

Open AccessArticle

Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha

by Hongchun Cui, Yun Zhao, Hongli Li, Min Ye, Jizhong Yu and Jianyong Zhang

Foods 2025, 14(1), 97; https://doi.org/10.3390/foods14010097 - 2 Jan 2025

Viewed by 127

Abstract

Matcha is a very popular tea food around the world, being widely used in the food, beverage, health food, and cosmetic industries, among others. At present, matcha shade covering methods, matcha superfine powder processing technology, and digital evaluations of matcha flavor quality are [...] Read more.

Matcha is a very popular tea food around the world, being widely used in the food, beverage, health food, and cosmetic industries, among others. At present, matcha shade covering methods, matcha superfine powder processing technology, and digital evaluations of matcha flavor quality are receiving research attention. However, research on the differences in flavor and quality characteristics of matcha from the same tea tree variety from different typical regions in China is relatively weak and urgently required. Taking Japan Shizuoka matcha (R) as a reference, the differences in sensory quality characteristics and non-volatile substances of matcha processed with the same tea variety from different regions in China were analyzed. The samples were China Hangzhou matcha (Z1), China Wuyi matcha (Z2), China Enshi matcha (H), and China Tongren matcha (G), which represent the typical matcha of eastern, central, and western China. A total of 1131 differential metabolites were identified in the matcha samples, comprising 118 flavonoids, 14 tannins, 365 organic acids, 42 phenolic acids, 22 alkaloids, 39 saccharides, 208 amino acids and derivatives, 17 lignans and coumarins, seven quinones, 44 nucleotides and derivatives, 14 glycerophospholipids, two glycolipids, 15 alcohols and amines, 140 benzenes and substituted derivatives, 38 terpenoids, 30 heterocyclic compounds, and 15 lipids. Kaempferol-7-O-rhamnoside, 3,7-Di-O-methylquercetin, epigallocatechin gallate, epicatechin gallate, and epigallocatechin were detected in Z1, Z2, H, and G. A total of 1243 metabolites differed among Z1, Z2, and R. A total of 1617 metabolites differed among G, H, and R. The content of non-volatile difference metabolites of Z2 was higher than that of Z1. The content of non-volatile difference metabolites of G was higher than that of H. The 20 key differential non-volatile metabolites of Z1, Z2, G, and H were screened out separately. The types of non-volatile flavor differential metabolites of G and H were more numerous than those of Z1 and Z2. The metabolic pathways, biosynthesis of secondary metabolites, biosynthesis of co-factors, flavonoid biosynthesis, biosynthesis of amino acids, biosynthesis of various plant secondary metabolites, and purine metabolism of metabolic pathways were the main KEGG pathways. This study provides new insights into the differences in metabolite profiles among typical Chinese matcha geographic regions with the same tea variety. Full article

(This article belongs to the Special Issue Tea: Processing Techniques, Flavor Chemistry and Health Benefits)

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18 pages, 3955 KiB

Open AccessArticle

High-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels

by Weitong Wang, Jingying Cai, Satomi Tsutsuura and Tadayuki Nishiumi

Foods 2025, 14(1), 96; https://doi.org/10.3390/foods14010096 - 2 Jan 2025

Viewed by 143

Abstract

High-pressure treatment was utilized in this study to produce high-quality, reduced-sodium pork gels with desirable texture and sensory properties, addressing the challenge of maintaining quality in low-sodium meat products to meet health-conscious consumer demands. High-pressure treatment applied within the range of 150–200 MPa [...] Read more.

High-pressure treatment was utilized in this study to produce high-quality, reduced-sodium pork gels with desirable texture and sensory properties, addressing the challenge of maintaining quality in low-sodium meat products to meet health-conscious consumer demands. High-pressure treatment applied within the range of 150–200 MPa significantly reduced cooking loss while maintaining moisture content and provided an ideal network structure for reduced-sodium pork gels. High-pressure treatment at up to 100–200 MPa, in combination with added sodium chloride and sodium polyphosphate, was evaluated for its effects on gel texture, with results indicating that high-pressure treatment significantly improved breaking stress (increased by 10.01% under 150 MPa and 14.66% under 200 MPa), modulus of elasticity (increased by 14.77% under 150 MPa and 24.17% under 200 MPa), and hardness (increased by 11.12% under 150 MPa and 11.45% under 200 MPa). Rheological characteristic measurements revealed that gel strength was highest at 150 MPa (G′ = 443,000 Pa; G″ = 66,300 Pa and

t a n δ

= 0.15), which showed higher G′ and G″ values and similar

t a n δ

compared to the 0.1 MPa, 2% NaCl + 0.5% SPP condition (G′ = 334,000 Pa; G″ = 49,200 Pa;

t a n δ

= 0.148). Protein analysis by sodium dodecyl sulfate–polyacrylamide gel electrophoresis showed a reduction in the

α

-actinin band with increased pressure, which suggested protein interactions were enhanced. Differential scanning calorimetry analysis indicated that protein denaturation occurred more readily at higher pressures (0.071 J/g at 0.1 MPa, 0.057 J/g at 150 MPa, and 0.039 J/g at 200 MPa). These findings underscore the value of treatment under high pressure at 150 MPa developing reduced-sodium meat products with desirable texture and flavor characteristics. Full article

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

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18 pages, 973 KiB

Open AccessArticle

Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles

by Marisa Nicolai, Maria Lídia Palma, Ricardo Reis, Rúben Amaro, Jaime Fernandes, Elsa M. Gonçalves, Mafalda Silva, Manuela Lageiro, Adília Charmier, Elisabete Maurício, Patrícia Branco, Carla Palma, Joaquim Silva, Maria Cristiana Nunes, Pedro C. B. Fernandes and Paula Pereira

Foods 2025, 14(1), 95; https://doi.org/10.3390/foods14010095 - 2 Jan 2025

Viewed by 172

Abstract

Brewers’ spent grain (BSG), the major by-product of the brewery industry, has high nutritional value, making it suitable for upcycling into products such as healthy, and sustainable cookies. Nonetheless, the incorporation of BSG in cookies can impact their quality, given the increased fiber [...] Read more.

Brewers’ spent grain (BSG), the major by-product of the brewery industry, has high nutritional value, making it suitable for upcycling into products such as healthy, and sustainable cookies. Nonetheless, the incorporation of BSG in cookies can impact their quality, given the increased fiber and protein content. This work explored the effect of replacing wheat flour with BSG at 50% and 75% in cookie formulations, focusing on physical, chemical, and sensory properties. The dietary fiber, lipid, and protein content of cookies improved considerably with the highest incorporation of BSG, increasing from 6.37% to 15.54%, 9.95% to 13.06%, and 9.59% to 12.29%, respectively. Conversely, moisture and water activity decreased from 11.03% to 3.37% and 0.742 to 0.506, respectively, forecasting a lower risk of microbial contamination and increased shelf-life. The incorporation of BSG in cookies resulted in decreased brightness and increased hardness, from 40 N to 97 N. Moreover, colorimetric shifts among the control cookies and the two BSG-rich formulations could be easily identified by an untrained observer. Sensory evaluation showed that cookies with 50% BSG retained acceptable sensory characteristics, suggesting potential for further development. Overall, BSG enhances the nutritional profile of cookies with no excessive detrimental impact on sensory features. Full article

(This article belongs to the Special Issue Sustainable Uses and Applications of By-Products of the Food Industry)

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18 pages, 3977 KiB

Open AccessArticle

Xenia Effect on Nutritional and Flavor Components of ‘Jingbaili’ Pear

by Yaxun Qiao, Wenjie Yu, Keju Li, Jingze Cao, Jie Zhu, Qiuning Wang, Jiaqi Zhao, Yunping Wang, Liping Luo, Jinwang Li and Fangjian Ning

Foods 2025, 14(1), 94; https://doi.org/10.3390/foods14010094 - 2 Jan 2025

Viewed by 131

Abstract

The ‘Jingbaili’ pear is a national geographical indication product of China, featuring an oblate shape and being rich in nutrients. But the quality of the ‘Jingbaili’ pear is unstable. Xenia can cause changes in the quality of pears, but the effect of xenia [...] Read more.

The ‘Jingbaili’ pear is a national geographical indication product of China, featuring an oblate shape and being rich in nutrients. But the quality of the ‘Jingbaili’ pear is unstable. Xenia can cause changes in the quality of pears, but the effect of xenia on the ‘Jingbaili’ pear is unknown, and its mechanism is still unclear. In order to clarify the effect of pollination on the fruit quality of the ’Jingbaili’ pear, this research pollinated ‘Jingbaili’ pear flowers with the pollen of ‘Yali’ (JY), ‘Suli’ (JS) and ‘Huangli’ (JH). The results indicated that the mass, transverse diameter and longitudinal diameter of the JY group were significantly higher than the JS group and JH group. On the other hand, the pears of the JY group and JS group obtained higher soluble sugar content. The aroma content of characteristic compounds was higher in the JY group than in the JS group and JH group. Multivariate analysis revealed significant differences in the nonvolatile metabolites among the JY group, JS group and JH group, potentially explaining the variations in the nutritional and flavor compounds of the pears. Furthermore, this research investigated metabolic changes in the pears during development and ripening under the three types of pollination. The results showed that amino acid metabolism differed among these pollination types during development. These differences may be the cause of the observed variations in the pears. This research clarified the effect of xenia on the nutritional components and flavor substances in the ‘Jingbaili’ pear and could provide data support for improving the quality of the ‘Jingbaili’ pear. Full article

(This article belongs to the Section Food Nutrition)

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17 pages, 1559 KiB

Open AccessReview

Towards a Quantitative Description of Proteolysis: Contribution of Demasking and Hydrolysis Steps to Proteolysis Kinetics of Milk Proteins

by Mikhail M. Vorob’ev

Foods 2025, 14(1), 93; https://doi.org/10.3390/foods14010093 - 2 Jan 2025

Viewed by 157

Abstract

The hydrolysis of proteins by proteases (proteolysis) plays a significant role in biology and food science. Despite the importance of proteolysis, a universal quantitative model of this phenomenon has not yet been created. This review considers approaches to modeling proteolysis in a batch [...] Read more.

The hydrolysis of proteins by proteases (proteolysis) plays a significant role in biology and food science. Despite the importance of proteolysis, a universal quantitative model of this phenomenon has not yet been created. This review considers approaches to modeling proteolysis in a batch reactor that take into account differences in the hydrolysis of the individual peptide bonds, as well as the limited accessibility (masking) for the enzymes of some hydrolysis sites in the protein substrate. Kinetic studies of the proteolysis of β-casein and β-lactoglobulin by various proteolytic enzymes throughout the whole degree of hydrolysis are reviewed. The two-step proteolysis model is regarded, which includes demasking of peptide bonds as a result of opening of the protein structure at the first stage, then hydrolysis of the demasked peptide bonds. To determine the kinetics of demasking, the shift in Trp fluorescence during opening of the protein substrate is analyzed. Two stages of demasking and secondary masking are also considered, explaining the appearance of unhydrolyzed peptide bonds at the end of proteolysis with decreasing enzyme concentrations. Proteolysis of a nanosized substrate is considered for the example of tryptic hydrolysis of β-CN micelles, leading to the formation and degradation of new nanoparticles and non-monotonic changes in the secondary protein structures during proteolysis. Full article

(This article belongs to the Special Issue Structural Characterization of Food Proteins and Peptides)

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18 pages, 6129 KiB

Open AccessArticle

Characterization and Nutritional Intervention Effects of Canna edulis Type 5 Resistant Starch in Hyperlipidemia Mice

by Houxier Li, Nan Wang, Jiahui Wu, Shuting Tan, Yan Li, Nan Zhang, Li Yang, Aji Li, Rongting Min, Maochun Xiao, Shiyao Su, Xiang Wang and Xueyong Wang

Foods 2025, 14(1), 92; https://doi.org/10.3390/foods14010092 - 2 Jan 2025

Viewed by 181

Abstract

Numerous reports have indicated that the type 3 resistant starch (RS3) derived from Canna edulis can regulate lipid metabolism. However, it remains unclear whether the type 5 resistant starch (RS5) exhibits similar effects. In this study, RS5 was prepared from Canna edulis native [...] Read more.

Numerous reports have indicated that the type 3 resistant starch (RS3) derived from Canna edulis can regulate lipid metabolism. However, it remains unclear whether the type 5 resistant starch (RS5) exhibits similar effects. In this study, RS5 was prepared from Canna edulis native starch and lauric acid through a hydrothermal method for the first time, and its nutritional intervention effects on hyperlipidemia in mice were investigated. The Canna edulis type 5 resistant starch (Ce-RS5) prepared using Canna edulis native starch and lauric acid exhibited a high compound index and resistant starch content, along with decreased swelling power and enhanced starch granule stability. The crystallinity of Ce-RS5 was decreased, and its crystal structure displayed a B+V pattern. Microscopically, the surface appeared rough with deepened grooves, and the granules were loose. Feeding mice with 1.5 g/kg and 3 g/kg of Ce-RS5 significantly reduced their body weight, positively regulated their blood lipid levels, and improved liver damage and fat accumulation. Additionally, Ce-RS5 promoted the abundance of beneficial gut bacteria, such as norank_f_Muribaculaceae, and inhibited the abundance of harmful bacteria like Colidextribacter. This study provides the first evidence of the hypolipidemic and weight loss effects of Ce-RS5 in hyperlipidemia mice. Full article

(This article belongs to the Section Food Nutrition)

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19 pages, 6220 KiB

Open AccessArticle

Synergistic Synbiotic-Containing Lactiplantibacillus plantarum and Fructo-Oligosaccharide Alleviate the Allergenicity of Mice Induced by Soy Protein

by Jing Bai, Qian Zeng, Wen Den, Liheng Huang, Zhihua Wu, Xin Li, Ping Tong, Hongbing Chen and Anshu Yang

Foods 2025, 14(1), 109; https://doi.org/10.3390/foods14010109 - 2 Jan 2025

Abstract

Prebiotics and probiotics have key roles in the intervention and treatment of food allergies. This study assesses the effect of Lactiplantibacillus plantarum synergistic fructo-oligosaccharide (Lp–FOS) intervention using an allergic mouse model induced by soy protein. The results showed that Lp synergistic FOS significantly [...] Read more.

Prebiotics and probiotics have key roles in the intervention and treatment of food allergies. This study assesses the effect of Lactiplantibacillus plantarum synergistic fructo-oligosaccharide (Lp–FOS) intervention using an allergic mouse model induced by soy protein. The results showed that Lp synergistic FOS significantly decreased clinical allergy scores, inhibited specific antibodies (IgE, IgG, and IgG1), IL-4, IL-6, and IL-17A levels, and increased IFN-γ and IL-10 levels. Meanwhile, flow cytometry showed that Lp–FOS intervention inhibited the percentage of dendritic cell (DC) subsets in splenocytes and increased the Th1/Th2 and Treg/Th17 ratios. Furthermore, Lp–FOS intervention upregulated the mRNA levels of T-bet and Foxp3 and downregulated the mRNA levels of GATA3. Finally, non-_targeted metabolomic analysis showed that Lp–FOS improved serum metabolic disorders caused by food allergies through regulating glycine, serine, and threonine metabolism, butanoate metabolism, glyoxylate and dicarboxylate metabolism, the biosynthesis of cofactors, and glycerophospholipid metabolism. These data showed that the combination formulation Lp–FOS could be a promising adjuvant treatment for food allergies. Full article

(This article belongs to the Special Issue The Starting Point of Intestinal Microecological Regulation: Probiotics, Prebiotics, Synbiotics and Postbiotics and Their Associated Roles)

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19 pages, 4406 KiB

Open AccessArticle

Dried Apricot Polyphenols Suppress the Growth of A549 Human Lung Adenocarcinoma Cells by Inducing Apoptosis via a Mitochondrial-Dependent Pathway

by Caiyun Zhao, Jingteng Wang, Jintian Guo, Wenjing Gao, Bin Li, Xin Shang, Li Zheng, Bin Wu and Yinghua Fu

Foods 2025, 14(1), 108; https://doi.org/10.3390/foods14010108 - 2 Jan 2025

Abstract

Dried apricots are rich in a variety of polyphenols, which have anti-cancer activity. In this study, 949 phenolic substances were found by means of UPLC-MS/MS, mainly including 2’,7-dihydroxy-3’,4’-dimethoxyisoflavan, scopoletin, rutin, quercetin-3-O-robinobioside, and elaidolinolenic acid. The results indicated that dried apricot polyphenols (DAPs) could [...] Read more.

Dried apricots are rich in a variety of polyphenols, which have anti-cancer activity. In this study, 949 phenolic substances were found by means of UPLC-MS/MS, mainly including 2’,7-dihydroxy-3’,4’-dimethoxyisoflavan, scopoletin, rutin, quercetin-3-O-robinobioside, and elaidolinolenic acid. The results indicated that dried apricot polyphenols (DAPs) could cause cell cycle arrest in the G0/G1 and G2/M phases by decreasing the cyclin D1, CDK4, cyclin B1, CDK1, and CDK6 levels in A549 human lung adenocarcinoma cells. Moreover, the ROS and Bax levels were increased, and the Bcl-2 and mitochondrial membrane potential were decreased in A549 cells treated with DAP, increasing caspase-9, caspase-3, and cleaved-PARP1 activities and leading to apoptosis of the A549 cells. Meanwhile, tumor growth was also inhibited by DAPs in an A549 tumor-bearing mouse model, Bax and caspase-3 were upregulated, and Bcl-2 was downregulated, inducing apoptosis of lung cancer cells. In conclusion, DAPs could inhibit lung cancer cell growth by inducing apoptosis due to cell cycle arrest and mitochondria-dependent pathways. Full article

(This article belongs to the Section Food Nutrition)

15 pages, 841 KiB

Open AccessArticle

Supercritical Extraction and Compound Profiling of Diverse Edible Mushroom Species

by Slađana Krivošija, Nataša Nastić, Milica Karadžić Banjac, Strahinja Kovačević, Sanja Podunavac-Kuzmanović and Senka Vidović

Foods 2025, 14(1), 107; https://doi.org/10.3390/foods14010107 - 2 Jan 2025

Abstract

Mushrooms are a raw material rich in many nutritional compounds, and that is why a number of them are widely known as functional food. They contain fatty acids, carbohydrates, lycopene, sterols, lovastatin, trace elements, and other valuable compounds that show a wide range [...] Read more.

Mushrooms are a raw material rich in many nutritional compounds, and that is why a number of them are widely known as functional food. They contain fatty acids, carbohydrates, lycopene, sterols, lovastatin, trace elements, and other valuable compounds that show a wide range of properties, such as hepatoprotective, anticancer, antiviral, etc. For more efficient utilisation of mushrooms’ biologically active substances, widespread supercritical carbon dioxide extraction (Sc-CO₂) was used as an efficient way to isolate the high-value phytoconstituents from this type of raw material. Using Sc-CO₂, the extracts of five types of edible mushrooms—Lycoperdon saccatum, Pleurotus ostreatus, Craterellus cornucopioides, Russula Cyanoxantha and Cantharellus cibarius—were obtained. During the Sc-CO₂ process, the extraction time was reduced to 4 h compared to the prolonged process time applied in the typical traditional techniques (6–24 h). The extraction pressure (30 MPa) and temperature (40 °C) were constant. Fatty acids and the compounds of steroid structures were determined in the obtained extracts using GC–MS and GC–FID methods of analysis. The dominant compounds identified in the lipid extracts were fatty acids (linoleic, oleic, palmitic and stearic) and sterols (ergosterol, 7,22-ergostadienone and 7,22-ergostadienol). For complete insight into the process and to obtain the value of the extracts, chemometric analysis is provided. Principal component analysis (PCA) and hierarchical cluster analysis (HCA), as well as k-means clustering, showed that Craterellus cornucopioides was distinguished based on the extraction yield results. Full article

(This article belongs to the Section Plant Foods)

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14 pages, 11598 KiB

Open AccessArticle

Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products

by Jing Yang, Zihan Li, Xinping Lin, Sufang Zhang and Chaofan Ji

Foods 2025, 14(1), 106; https://doi.org/10.3390/foods14010106 - 2 Jan 2025

Abstract

Freshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products—specifically, minced fish and fish skin—in soybean fermentation to evaluate their [...] Read more.

Freshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products—specifically, minced fish and fish skin—in soybean fermentation to evaluate their effects on the quality of the resulting seasonings. Tetragenococcus halophilus was used as a starter culture alongside food-grade protease to assess their combined impact on the safety and flavor of soy fish paste and soy fish skin paste. The findings revealed that natural fermentation resulted in higher protein hydrolysis in soy fish skin paste compared to soy fish paste. Across all fermentation conditions, amino acid nitrogen levels increased, while total volatile basic nitrogen levels decreased in both pastes, indicating improved quality. Additionally, microbial fermentation significantly reduced biogenic amine content in soy fish paste, enhancing safety. Enzymatic fermentation further enriched the flavor of both pastes by boosting key compounds such as 2-methylbutanal and ethyl acetate. Notably, enzyme-microbe co-fermentation harnessed the strengths of both methods, achieving improved safety and enhanced flavor profiles while elevating overall product quality. These findings suggest a promising way to transform freshwater fish by-products into high-value condiments, advancing sustainable food processing. Full article

(This article belongs to the Special Issue Scientific Research and Efforts to Enhance the Safety of Fermented Foods)

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26 pages, 3172 KiB

Open AccessReview

Recent Advances in the Mechanisms of Quality Degradation and Control Technologies for Peanut Butter: A Literature Review

by Xinyan Liu, Xuchun Zhu, Zhaowei Han and Hongzhi Liu

Foods 2025, 14(1), 105; https://doi.org/10.3390/foods14010105 - 2 Jan 2025

Viewed by 75

Abstract

As the quality of life continues to improve globally, there is an increasing demand for nutritious and high-quality food products. Peanut butter, a widely consumed and nutritionally valuable product, must meet stringent quality standards and exhibit excellent stability to satisfy consumer expectations and [...] Read more.

As the quality of life continues to improve globally, there is an increasing demand for nutritious and high-quality food products. Peanut butter, a widely consumed and nutritionally valuable product, must meet stringent quality standards and exhibit excellent stability to satisfy consumer expectations and maintain its competitive position in the market. However, its high fat content, particularly unsaturated fatty acids, makes it highly susceptible to quality deterioration during storage. Key issues such as fat separation, lipid oxidation, and rancidity can significantly compromise its texture, flavor, and aroma, while also reducing its shelf life. Understanding the underlying mechanisms that drive these processes is essential for developing effective preservation strategies. This understanding not only aids food scientists and industry professionals in improving product quality but also enables health-conscious consumers to make informed decisions regarding the selection and storage of peanut butter. Recent research has focused on elucidating the mechanisms responsible for the quality deterioration of peanut butter, with particular attention to the intermolecular interactions among its key components. Current regulatory techniques aimed at improving peanut butter quality encompass raw material selection, advancements in processing technologies, and the incorporation of food additives. Among these innovations, plant protein nanoparticles have garnered significant attention as a promising class of green emulsifiers. These nanoparticles have demonstrated potential for stabilizing peanut butter emulsions, thereby mitigating fat separation and oxidation while aligning with the growing demand for environmentally friendly food production. Despite these advances, challenges remain in optimizing the stability and emulsifying efficiency of plant protein nanoparticles to ensure the long-term quality and stability of peanut butter. Future research should focus on improving the structural properties and functional performance of these nanoparticles to enhance their practical application as emulsifiers. Such efforts could provide valuable theoretical and practical insights into the development of stable, high-quality peanut butter, ultimately advancing the field of food science and technology. Full article

(This article belongs to the Special Issue Exploring the Effect of Different Processing Methods on In Vitro Digestibility of Food Proteins)

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18 pages, 3083 KiB

Open AccessArticle

Crystallized Pickering Emulsions from Plant Oil as a Local Alternative to Palm Oil

by Cyrill Husmann, Tamara Schmid, Chiara Waser, Ivo Kaelin, Lukas Hollenstein and Nadina Müller

Foods 2025, 14(1), 104; https://doi.org/10.3390/foods14010104 - 2 Jan 2025

Viewed by 97

Abstract

Palm and palm kernel oils are preferred ingredients in industrial food processing for baked goods and chocolate-based desserts due to their unique properties, such as their distinctive melting behaviors. However, ongoing concerns about the social and environmental sustainability of palm oil production, coupled [...] Read more.

Palm and palm kernel oils are preferred ingredients in industrial food processing for baked goods and chocolate-based desserts due to their unique properties, such as their distinctive melting behaviors. However, ongoing concerns about the social and environmental sustainability of palm oil production, coupled with consumer demands for palm oil-free products, have prompted the industry to seek alternatives which avoid the use of other tropical or hydrogenated fats. This project investigated replacing palm oils with chemically unhardened Swiss sunflower or rapeseed oils. _target applications were cookies and chocolate fillings. These oils were physically modified through emulsification, stabilized with finely ground oil press cake particles and crystallized waxes. Findings indicated that the emulsification of the oils increased viscosity and that the addition of wax was beneficial for long-term stability; however, the extent of this effect depended on the combination of oil and wax types. Furthermore, wax pre-crystallization and low shear during crystallization significantly improved emulsion stability. Despite these improvements, the resulting emulsions did not achieve sufficient stability and exhibited lower viscosity than palm oil. Future experiments should explore higher wax concentrations (1% or more) and develop analytical methods to better understand the wax composition and its role in oleogel formation. Full article

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

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17 pages, 5246 KiB

Open AccessArticle

Stress-Relieving Effects of Japanese Green Tea: Evaluation Using the Molar Ratio of Caffeine and Epigallocatechin Gallate to Theanine and Arginine as an Indicator

by Keiko Unno, Takashi Ikka, Hiroto Yamashita, Yoko Kameoka and Yoriyuki Nakamura

Foods 2025, 14(1), 103; https://doi.org/10.3390/foods14010103 - 2 Jan 2025

Viewed by 89

Abstract

The major components of tea leaves and their infusions were analyzed for various types of green tea available in Japan in 2022. Almost all the green teas used were from the first crop, known for their high amino acid content. The amino acids [...] Read more.

The major components of tea leaves and their infusions were analyzed for various types of green tea available in Japan in 2022. Almost all the green teas used were from the first crop, known for their high amino acid content. The amino acids theanine and arginine in green tea have been shown to reduce stress. On the other hand, epigallocatechin gallate (EGCG) and caffeine, the major components of green tea, counteract the effects of theanine and arginine. We have shown that the CE/TA ratio, which is the ratio of the molar sum of caffeine (C) and EGCG (E) to the molar sum of theanine (T) and arginine (A), can be used to evaluate the stress-relieving effects of each green tea. Green tea with a CE/TA ratio smaller than 3 can be expected to have a stress-reducing effect. The CE/TA ratios of the tea leaves and infusions of Gyokuro, Sencha, and Tamaryokucha were less than 3, indicating that these teas are expected to have stress-relieving effects. In addition, when the same tea leaves were infused repeatedly, it was found that most of the amino acids were eluted by the first and second cups; therefore, no stress-relieving effect could be expected after the third cup. Full article

(This article belongs to the Special Issue Natural Bioactive Components from Tea: Extraction, Processing and Therapeutic Potential)

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12 pages, 2489 KiB

Open AccessArticle

Naringenin, a Food Bioactive Compound, Reduces Oncostatin M Through Blockade of PI3K/Akt/NF-κB Signal Pathway in Neutrophil-like Differentiated HL-60 Cells

by Na-Ra Han, Hi-Joon Park, Seong-Gyu Ko and Phil-Dong Moon

Foods 2025, 14(1), 102; https://doi.org/10.3390/foods14010102 - 2 Jan 2025

Viewed by 118

Abstract

Oncostatin M (OSM) plays a crucial role in diverse inflammatory reactions. Although the food bioactive compound naringenin (NAR) exerts various useful effects, including antitussive, anti-inflammatory, hepatoprotective, renoprotective, antiarthritic, antitumor, antioxidant, neuroprotective, antidepressant, antinociceptive, antiatherosclerotic, and antidiabetic effects, the modulatory mechanism of NAR on [...] Read more.

Oncostatin M (OSM) plays a crucial role in diverse inflammatory reactions. Although the food bioactive compound naringenin (NAR) exerts various useful effects, including antitussive, anti-inflammatory, hepatoprotective, renoprotective, antiarthritic, antitumor, antioxidant, neuroprotective, antidepressant, antinociceptive, antiatherosclerotic, and antidiabetic effects, the modulatory mechanism of NAR on OSM expression in neutrophils has not been specifically reported. In the current work, we studied whether NAR modulates OSM release in neutrophil-like differentiated (d)HL-60 cells. To assess the modulatory effect of NAR, enzyme-linked immunosorbent assay (ELISA), quantitative real-time polymerase chain reaction (qRT-PCR), Western blotting, and immunofluorescence assay were employed. While exposure to granulocyte-macrophage colony-stimulating factor (GM-CSF) induced elevated OSM release and mRNA expression, the elevated OSM release and mRNA expression were diminished by the addition of NAR in dHL-60 cells. While the phosphorylation of phosphatidylinositol 3-kinase, protein kinase B (Akt), and nuclear factor (NF)-κB was upregulated by exposure to GM-CSF, the upregulated phosphorylation was inhibited by the addition of NAR in dHL-60 cells. Consequently, the results indicate that the food bioactive compound NAR may have a positive effect on health (in health promotion and improvement) or may play a role in the prevention of inflammatory diseases. Full article

(This article belongs to the Special Issue Insights on the Health Benefits and Functional Potential of Food Bioactive Compounds)

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18 pages, 10395 KiB

Open AccessArticle

Fecal Microbiota Transplantation from Methionine-Restricted Diet Mouse Donors Improves Alzheimer’s Learning and Memory Abilities Through Short-Chain Fatty Acids

by Run Yu, Haimeng Zhang, Rui Chen, Yangzhuo Lin, Jingxuan Xu, Ziyang Fang, Yuehang Ru, Chenhan Fan and Guoqing Wu

Foods 2025, 14(1), 101; https://doi.org/10.3390/foods14010101 - 2 Jan 2025

Viewed by 127

Abstract

Alzheimer’s disease (AD) is marked by impaired cognitive functions, particularly in learning and memory, owing to complex and diverse mechanisms. Methionine restriction (MR) has been found to exert a mitigating effect on brain oxidative stress to improve AD. However, the bidirectional crosstalk between [...] Read more.

Alzheimer’s disease (AD) is marked by impaired cognitive functions, particularly in learning and memory, owing to complex and diverse mechanisms. Methionine restriction (MR) has been found to exert a mitigating effect on brain oxidative stress to improve AD. However, the bidirectional crosstalk between the gut and brain through which MR enhances learning and memory in AD, as well as the effects of fecal microbiota transplantation (FMT) from MR mice on AD mice, remains underexplored. In this study, APP/PS1 double transgenic AD mice were used and an FMT experiment was conducted. 16S rRNA gene sequencing, _targeted metabolomics, and microbial metabolite short-chain fatty acids (SCFAs) of feces samples were analyzed. The results showed that MR reversed the reduction in SCFAs induced by AD, and further activated the free fatty acid receptors, FFAR2 and FFAR3, as well as the transport protein MCT1, thereby signaling to the brain to mitigate inflammation and enhance the learning and memory capabilities. Furthermore, the FMT experiment from methionine-restricted diet mouse donors showed that mice receiving FMT ameliorated Alzheimer’s learning and memory ability through SCFAs. This study offers novel non-pharmaceutical intervention strategies for AD prevention. Full article

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

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30 pages, 3092 KiB

Open AccessReview

Towards a Greener Future: Sustainable Innovations in the Extraction of Lavender (Lavandula spp.) Essential Oil

by Sara Hedayati, Mohammad Tarahi, Arghavan Madani, Seyed Mohammad Mazloomi and Mohammad Hashem Hashempur

Foods 2025, 14(1), 100; https://doi.org/10.3390/foods14010100 - 2 Jan 2025

Viewed by 139

Abstract

Lavender is one of the most appreciated aromatic plants, with high economic value in food, cosmetics, perfumery, and pharmaceutical industries. Lavender essential oil (LEO) is known to have demonstrative antimicrobial, antioxidant, therapeutic, flavor and fragrance properties. Conventional extraction methods, e.g., steam distillation (SD) [...] Read more.

Lavender is one of the most appreciated aromatic plants, with high economic value in food, cosmetics, perfumery, and pharmaceutical industries. Lavender essential oil (LEO) is known to have demonstrative antimicrobial, antioxidant, therapeutic, flavor and fragrance properties. Conventional extraction methods, e.g., steam distillation (SD) and hydro-distillation (HD), have been traditionally employed to extract LEO. However, the low yield, high energy consumption, and long extraction time of conventional methods have prompted the introduction of novel extraction technologies. Some of these innovative approaches, such as ohmic-assisted, microwave-assisted, supercritical fluid, and subcritical water extraction approaches, are used as substitutes to conventional extraction methods. While other methods, e.g., sonication, pulsed electric field, and cold plasma, can be used as a pre-treatment that is preceded by conventional or emerging extraction technologies. These innovative approaches have a great significance in reducing the energy consumption, shortening the extraction time, and increasing the extraction yield and the quality of EOs. Therefore, they can be considered as sustainable extraction technologies. However, the scale-up of emerging technologies to an industrial level should also be investigated from the techno-economic points of view in future studies. Full article

(This article belongs to the Special Issue Food Bioactives: Extraction, Analytical Characterization, Encapsulation and Their Health Effects)

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19 pages, 2678 KiB

Open AccessArticle

Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry

by Diandian Wang, Yaxi Zhou, Jian Zhao, Yu Guo and Wenjie Yan

Foods 2025, 14(1), 91; https://doi.org/10.3390/foods14010091 - 1 Jan 2025

Viewed by 272

Abstract

The aroma of yak milk powder is a crucial sensory indicator for evaluating its quality and flavor. Yak milk powders collected from different lactation periods exhibit distinct flavors, but no studies have thoroughly investigated the aroma characteristics and variation patterns of yak milk [...] Read more.

The aroma of yak milk powder is a crucial sensory indicator for evaluating its quality and flavor. Yak milk powders collected from different lactation periods exhibit distinct flavors, but no studies have thoroughly investigated the aroma characteristics and variation patterns of yak milk powders across these periods. This study identified and analyzed the volatile compounds in freeze-dried colostrum powder (YCSP), freeze-dried mature milk powder (YMMP), and freeze-dried ending milk powder (YEMP) using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS) and multivariate statistical analysis. A total of 48 volatile compounds were identified, with significant differences in the types and contents of these compounds across the three samples. Compared to YCSP and YEMP, YMMP contained higher levels of acids and esters, while the levels of alkanes and alcohols were lower. Principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and hierarchical clustering heatmap analysis revealed a high degree of differentiation and notable variation in volatile compounds between the samples from different lactation periods. Key compounds such as aldehydes, alcohols, and esters were found to distinguish the lactation stages, with certain compounds more prevalent in colostrum and others in mature and ending milk. These findings suggest that the methodologies employed—HS-SPME-GC-MS combined with multivariate analysis—can effectively distinguish flavor differences among yak milk powders from different lactation periods. This approach allows for the rapid and comprehensive analysis of volatile components in milk powders, aiding in the identification of collection periods and providing valuable insights for improving the flavor quality of dairy products. Furthermore, the results can benefit the dairy industry by enhancing product development, quality control, and flavor profiling of milk-based products across different stages of lactation. Full article

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

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15 pages, 2836 KiB

Open AccessArticle

Utilisation of Rosehip Waste Powder as a Functional Ingredient to Enrich Waffle Cones with Fibres, Polyphenols, and Carotenoids

by Alexandra Raluca Borşa (Bogdan), Adriana Păucean, Melinda Fogarasi, Floricuța Ranga, Andrei Borșa, Anda Elena Tanislav, Vlad Mureșan and Cristina Anamaria Semeniuc

Foods 2025, 14(1), 90; https://doi.org/10.3390/foods14010090 - 1 Jan 2025

Viewed by 409

Abstract

The solid waste generated from processing rosehip fruits into jam is valuable due to its rich content in fibres, polyphenols, and carotenoids; it could be valorised as a functional ingredient in a powder form to enrich food products. This study aimed to test [...] Read more.

The solid waste generated from processing rosehip fruits into jam is valuable due to its rich content in fibres, polyphenols, and carotenoids; it could be valorised as a functional ingredient in a powder form to enrich food products. This study aimed to test its potential as a value-added ingredient, especially to enrich waffle cones with fibres, polyphenols, and carotenoids. In this regard, four formulations of waffle cones were prepared by partially substituting wheat flour with rosehip waste powder at 0%, 10%, 15%, and 20%, reaching concentrations of 0%, 3.7%, 5.7%, and 7.5% of the total batter, respectively. These were assessed for their sensory, textural, and techno-functional properties; proximate composition (including crude fibre); energy value; pH; and colour, as well as the content of carotenoids and polyphenols. The contribution of rosehip powder to the production cost of these waffle cone formulations was also determined. The results showed that using rosehip waste powder as an ingredient reduced the waffle cones powder’s capacity to hold water (from 3.11 g/g to 2.64–3.08 g/g) and to swell (from 4.98 mL/g to 4.23–4.48 mL/g), while it increased their oil-holding capacity (from 0.93 g/g to 0.96–1.19 g/g) and the content in fibre (from 1.58% to 3.41–4.83%), polyphenols (from 400.70 µg/g to 1732.26–2715.69 µg/g), and carotenoids (from n.d. to 6.86–14.28 µg/g); however, the solubility (72.65–75.33%), hardness (2.31–2.83 N), and fracturability (6–8) were not significantly influenced. The sensory acceptability of enriched waffle cones (92–93%) was higher than that of control waffle cones (90%). The production cost of a waffle cone increased by EUR 0.004–0.009 when wheat flour was substituted by rosehip powder in concentrations of 10–20%. In conclusion, to enrich waffle cones with fibres, polyphenols, and carotenoids, at least 10% of wheat flour must be substituted with rosehip waste powder in their manufacturing recipe. Full article

(This article belongs to the Special Issue Bioactive Compounds in Fruits and Vegetables Byproducts: Interactions and Bioavailability)

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18 pages, 8501 KiB

Open AccessArticle

Discriminating Mung Bean Origins Using Pattern Recognition Methods: A Comparative Study of Raman and NIR Spectroscopy

by Mingming Chen, Zhigang Quan, Xinyue Sun, Yanlong Li, Lili Qian and Dongjie Zhang

Foods 2025, 14(1), 89; https://doi.org/10.3390/foods14010089 - 1 Jan 2025

Viewed by 334

Abstract

The feasibility of the two methodologies was confirmed to compare the results of determining mung bean origins using Raman and Near-Infrared (NIR) spectroscopy. Spectra from mung beans collected in Baicheng City, Jilin Province; Dorbod Mongol Autonomous, Tailai County, Heilongjiang Province; and Sishui County, [...] Read more.

The feasibility of the two methodologies was confirmed to compare the results of determining mung bean origins using Raman and Near-Infrared (NIR) spectroscopy. Spectra from mung beans collected in Baicheng City, Jilin Province; Dorbod Mongol Autonomous, Tailai County, Heilongjiang Province; and Sishui County, Shandong Province, China, were analyzed. We established a traceability model using Principal Component Analysis combined with the K-nearest neighbor method to compare the efficacy of these methods in discriminating the origins of the mung beans. The total cumulative variance explained by the first three principal components from the NIR of mung beans from different origins was 99.01%, which is 6.71% higher than that derived from Raman. Additionally, the discrimination rate for mung bean origins based on NIR spectral data reached 98.67%, outperforming the Raman-based approach by 22.67%. These findings indicate that NIR spectroscopy is more effective than Raman spectroscopy is in tracing the provenance of mung beans. Full article

(This article belongs to the Section Food Analytical Methods)

21 pages, 2759 KiB

Open AccessArticle

Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity

by Małgorzata Gumienna, Małgorzata Lasik-Kurdyś, Krystyna Szymandera-Buszka, Barbara Górna-Szweda, Dorota Walkowiak-Tomczak and Anna Jędrusek-Golińska

Foods 2025, 14(1), 88; https://doi.org/10.3390/foods14010088 - 1 Jan 2025

Viewed by 470

Abstract

Legumes are an interesting matrix for food production. The aim of this study was to develop functional plant-based snacks using fermented red bean (RBB) seeds enriched with the following additives: marjoram—RBM (2%); carrot—RBC (30%); and red beetroot—RBRB (15%). In the process of constructing [...] Read more.

Legumes are an interesting matrix for food production. The aim of this study was to develop functional plant-based snacks using fermented red bean (RBB) seeds enriched with the following additives: marjoram—RBM (2%); carrot—RBC (30%); and red beetroot—RBRB (15%). In the process of constructing the snacks, the focus was on the maximum use of the raw material, including aquafaba, to improve nutritional properties, sensory acceptability, and biological activity. The chemical composition, protein digestibility, antioxidant activity, and phenolic content were analyzed. In addition, the effect of the in vitro digestion process on biologically active compounds and their interactions with intestinal microflora was analyzed. Sensory analysis and consumer evaluation were performed. It was found that fermentation with lactic acid bacteria increased the content of total protein (by 2%), reducing the presence of substances (by 8%) and phenolic compounds (by 13%) in red bean seeds. Snacks with marjoram (RBM) showed the highest antioxidant activity (increase by 42%) and content of polyphenolic compounds (increase by 25%) compared to the basic variant (RBB). During digestion, the content of phenolic compounds and antioxidant activity reached the highest values in the last section of the digestive tract, i.e., in the large intestine, with RBM achieving the best results (5.61 mg GAE/g and 28.82 mg TE/g). The snack variants with red beetroot (RBRB) and marjoram (RBM) were rated the best by consumers. The results obtained confirm that the obtained snacks can be innovative products with health-promoting properties, and marjoram turned out to improve their properties, including antibacterial ones. Full article

(This article belongs to the Section Food Biotechnology)

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17 pages, 5839 KiB

Open AccessArticle

Unveiling the Texture Secrets of Morchella Germplasm: Advanced Grading and Quality Assessment Through Texture Profile Analysis (TPA)

by Jialiang Li, Ying Chen, Xuelian Cao, Jie Tang, Liyuan Xie, Lixu Liu, Yan Wan and Rongping Hu

Foods 2025, 14(1), 87; https://doi.org/10.3390/foods14010087 - 1 Jan 2025

Viewed by 324

Abstract

Morchella is an edible mushroom with medical applciations. To explore the correlation between the texture indices of Morchella and to establish a sensory quality evaluation system, the texture quality characteristics of 214 Morchella germplasm resources from our country were analyzed via the Texture [...] Read more.

Morchella is an edible mushroom with medical applciations. To explore the correlation between the texture indices of Morchella and to establish a sensory quality evaluation system, the texture quality characteristics of 214 Morchella germplasm resources from our country were analyzed via the Texture Profile Analysis (TPA) method on a texture analyzer. The research revealed significant differences in the texture quality characteristics of both the pileus and stipe among Morchella populations. After the Kolmogorov–Smirnov test, the six texture characteristics were seen to conform to a normal distribution. According to the correlation analysis, there was a significant correlation between the texture characteristics of the pileus, and a significant positive correlation between the hardness and the gumminess of the stipe (correlation coefficient of 0.96). Additionally, the hardness was negatively correlated with cohesiveness and resilience, with correlation coefficients of −0.51 and −0.38. Variation analysis indicated abundant genetic variation in each characteristic. Furthermore, the coefficient of variation for the characteristics of Morchella sextalata was higher than those of other species. Principal component analysis simplified the texture evaluation indices of Morchella pileus into a palatable factor and cohesive factor, and arranged the texture evaluation indexes of Morchella stipe into toughness–hardness factor and cohesive factor. Through comprehensive evaluation and cluster analysis, 10 Morchella strains were selected for subsequent use as breeding or cultivation materials. By comparing three different methods, the ‘probability grading method’ was determined to be the most suitable evaluation method for the texture quality characteristics of Morchella. The research results established a texture evaluation system for Morchella, offering a reference for selecting and cultivating breeds with superior texture qualities. Full article

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

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16 pages, 5693 KiB

Open AccessArticle

Soy Protein Isolate Improved the Properties of Fish Oil-Loaded Chitosan–Sodium Tripolyphosphate Capsules

by Yunning Wang, Mubeen Asad, Deqian Wang, Xiaofan Gao, Guoliang Zheng, Jian Zhong, Jing Xie and Zhengquan Wang

Foods 2025, 14(1), 86; https://doi.org/10.3390/foods14010086 - 1 Jan 2025

Viewed by 483

Abstract

In this paper, the effect of soybean isolate protein (SPI) content on the physicochemical properties and oxidative stability of chitosan–sodium tripolyphosphate (CS-STPP)-loaded fish oil capsules was investigated. The SPI/CS-STTP capsules formed after the addition of different amounts of SPI were larger in size [...] Read more.

In this paper, the effect of soybean isolate protein (SPI) content on the physicochemical properties and oxidative stability of chitosan–sodium tripolyphosphate (CS-STPP)-loaded fish oil capsules was investigated. The SPI/CS-STTP capsules formed after the addition of different amounts of SPI were larger in size and more homogeneous in morphology than the CS-STPP capsules, and the SPI was encapsulated on the surface of the CS matrix, altering the surface properties and morphology of the particles. The study of different CS-to-SPI blend ratios (1:0, 3:1, 2:1, 1:1, 1:2) showed that the water content of the microcapsules increased from 49.79% to 53.27–64.99%, the fish oil loading increased from 17.06% to 18.31–24.89%, and the encapsulation rate increased from 89.42% to 93.90–96.14%. In addition, the addition of SPI reduced the maximum peroxide value from 445 to 264 meq/kg oil. In the simulated in vitro digestion experiments, the addition of various amounts of SPI resulted in a significantly lower percentage of final free fatty acid (FFA) release than observed for CS-STPP capsules alone. These changes observed in the properties may be due to structural differences between CS-STPP capsules and SPI/CS-STPP capsules. All the results confirm that the obtained capsules are promising for the development of functional foods and drugs. Full article

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

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13 pages, 1386 KiB

Open AccessArticle

Synthesis and Physico-Chemical Analysis of Dextran from Maltodextrin via pH Controlled Fermentation by Gluconobacter oxydans

by Seung-Min Baek, Bo-Ram Park, Legesse Shiferaw Chewaka, Yun-Sang So, Ji-Hye Jung, Seul Lee and Ji Young Park

Foods 2025, 14(1), 85; https://doi.org/10.3390/foods14010085 - 1 Jan 2025

Viewed by 366

Abstract

Dextran is an exopolysaccharide (EPS) with multifunctional applications in the food and pharmaceutical industries, primarily synthesized from Leuconostoc mesenteroides. Dextran can be produced from dextrin through Gluconobacter oxydans fermentation, utilizing its dextran dextrinase activity. This study examined how jar fermentor conditions impact [...] Read more.

Dextran is an exopolysaccharide (EPS) with multifunctional applications in the food and pharmaceutical industries, primarily synthesized from Leuconostoc mesenteroides. Dextran can be produced from dextrin through Gluconobacter oxydans fermentation, utilizing its dextran dextrinase activity. This study examined how jar fermentor conditions impact the growth and enzyme activity of G. oxydans, with a focus on the effects of pH on dextran synthesis via bioconversion (without pH control, pH 4.5, and pH 5.0; Jp-UC, Jp-4.5, and Jp-5.0). After 72 h, the cell density (O.D. at 600 nm) was 7.2 for Jp-4.5, 6.5 for Jp-5.0, and 3.7 for Jp-UC. Flow property analysis, indicating dextran production, showed that Jp-4.5 had the highest viscosity (30.99 mPa·s). ¹H-NMR analysis confirmed the formation of α-1,6 glycosidic bonds in bioconversion products, with bond ratios ranging from ~1:0.17 to ~1:2.84. The distribution of molecular weights varied from 1.3 × 10³ Da to 5.1 × 10⁴ Da depending on pH. The hydrolysis rates to glucose differed with pH, with the slowest rate at pH 4.5 (53.96%). These results suggest that the production of dextran by G. oxydans is significantly influenced by the pH conditions. This dextran could function as a slowly digestible carbohydrate, aiding in postprandial glycemic regulation and mitigating chronic metabolic diseases like diabetes. Full article

(This article belongs to the Special Issue Advances in Food Enzymology: Development and Application of Enzyme Preparations)

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17 pages, 2806 KiB

Open AccessArticle

Cold Plasma as a Novel Pretreatment to Improve the Drying Kinetics and Quality of Green Peas

by Jun-Wen Bai, Dan-Dan Li, Reziwanguli Abulaiti, Manqian Wang, Xiaozhi Wu, Zhenwei Feng, Yutong Zhu and Jianrong Cai

Foods 2025, 14(1), 84; https://doi.org/10.3390/foods14010084 - 1 Jan 2025

Viewed by 388

Abstract

Green peas, with their high moisture content, require effective drying techniques to extend shelf life while preserving quality. Traditional drying methods face challenges due to the dense structure of the seed coat and wax layer, which limits moisture migration. This study investigates cold [...] Read more.

Green peas, with their high moisture content, require effective drying techniques to extend shelf life while preserving quality. Traditional drying methods face challenges due to the dense structure of the seed coat and wax layer, which limits moisture migration. This study investigates cold plasma (CP) pretreatment as a novel approach to enhance drying kinetics and maintain the quality attributes of green peas. The results showed that CP treatment significantly improves drying efficiency by modifying the pea epidermis microstructure, reducing drying time by up to 18.18%. The moisture effective diffusivity coefficients (D_eff) for untreated and CP-pretreated green peas were calculated to range from 5.9629 to 9.9172 × 10⁻¹⁰ m²·s⁻¹, with CP pretreatment increasing D_eff by up to 66.31% compared to the untreated group. Optimal CP parameters (90 s, 750 Hz frequency, 70% duty cycle) were found to improve the rehydration ratio, preserve color, and increase total phenolic content (TPC) by 24.06%, while enhancing antioxidant activity by 29.64%. Microstructural changes, including pore formation and increased surface roughness, as observed through scanning electron microscopy (SEM), partially explain the enhanced moisture diffusion, improved rehydration, and alterations in nutrient content. These findings underscore the potential of CP technology as a non-thermal, eco-friendly pretreatment for drying agricultural products, with broad applications in food preservation and quality enhancement. Full article

(This article belongs to the Special Issue Advances in Thermal and Non-Thermal Processing: Focus on Food Quality Changes)

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20 pages, 7286 KiB

Open AccessArticle

Changes in Volatile Compounds and Sensory Properties of Chicken with Armillaria mellea During the Pressure-Cooking Process

by Xiaolan Dong, Chuntao Xia, Hongxiu Fan, Xu Zhang, Tong Sun, Zhiyu Wang and Tingting Liu

Foods 2025, 14(1), 83; https://doi.org/10.3390/foods14010083 - 1 Jan 2025

Viewed by 376

Abstract

Chicken with Armillaria mellea prepared via pressure cooking is a traditional Chinese delicacy with great potential for food development. Optimizing its cooking time is crucial. In this study, chicken and Armillaria mellea were pressure-cooked for different amounts of time (20 min, 25 min, [...] Read more.

Chicken with Armillaria mellea prepared via pressure cooking is a traditional Chinese delicacy with great potential for food development. Optimizing its cooking time is crucial. In this study, chicken and Armillaria mellea were pressure-cooked for different amounts of time (20 min, 25 min, 30 min, 35 min, and 40 min). In total, 101 and 81 volatile compounds were identified by GC-MS and GC-IMS, respectively. The results showed that the content of volatile compounds was the highest at 40 min. Nonanal, decanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and 1-octen-3-ol were identified as the most critical aroma compounds at this time, which brought unique fat, oil, and mushroom aroma to chicken with Armillaria mellea during the pressure-cooking process. The optimal time was determined to be 35 min through sensory properties. In summary, the optimal cooking time for chicken with Armillaria mellea prepared via pressure cooking is 35–40 min. Our research results not only preliminarily determined the optimal conditions for industrial processing of the prepared dish of with Armillaria mellea prepared via pressure cooking, laying a foundation for the later industrial production of prepared dishes and international sales, but also stimulated innovative composite food development and promoted people’s exploration of the mechanism of heat treatment on composite food flavor and taste. Full article

(This article belongs to the Special Issue Impact of Processing Technologies on Food Quality and Sensory Properties—2nd Edition)

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14 pages, 2386 KiB

Open AccessArticle

Dynamics and Stability Mechanism of Lactoferrin–EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives

by Han Tao, Wei Ding, Meng-Jia Fang, Hao Qian, Wan-Hao Cai and Hui-Li Wang

Foods 2025, 14(1), 82; https://doi.org/10.3390/foods14010082 - 1 Jan 2025

Viewed by 472

Abstract

Although eicosapentaenoic acid (EPA) as a functional fatty acid has shown significant benefits for human health, its susceptibility to oxidation significantly limits its application. In this study, we developed a nanoemulsion of the lactoferrin (LTF)–EPA complex and conducted a thorough investigation of its [...] Read more.

Although eicosapentaenoic acid (EPA) as a functional fatty acid has shown significant benefits for human health, its susceptibility to oxidation significantly limits its application. In this study, we developed a nanoemulsion of the lactoferrin (LTF)–EPA complex and conducted a thorough investigation of its macro- and molecular properties. By characterizing the emulsion with different LTF concentrations, we found that 1.0% LTF formed the most stable complex with EPA, which benefited the formation and stability of the emulsion against storage and freezing/thawing treatment. As the foundation block of the emulsion structure, the binding mechanism and the entire dynamic reaction process of the complex have been fully revealed through various molecular simulations and theoretical calculations. This study establishes a comprehensive picture of the LTF–EPA complex across multiple length scales, providing new insights for further applications and productions of its emulsion. Full article

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

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19 pages, 2895 KiB

Open AccessArticle

Preparation and Mechanism Analysis of Boiling Resistance of the Fresh Alum-Free Sweet Potato Vermicelli Containing Gliadin Fractions

by Tingting Liu, Zhifang Men, Changjiangsheng Lai and Xijun Lian

Foods 2025, 14(1), 81; https://doi.org/10.3390/foods14010081 - 1 Jan 2025

Viewed by 378

Abstract

Alum, an essential additive in sweet potato vermicelli (SPV) production, is harmful to health. To eliminate the harm to the human body caused by alum in sweet potato vermicelli, and considering the different viscous properties of gliadin fractions, an experiment was performed to [...] Read more.

Alum, an essential additive in sweet potato vermicelli (SPV) production, is harmful to health. To eliminate the harm to the human body caused by alum in sweet potato vermicelli, and considering the different viscous properties of gliadin fractions, an experiment was performed to replace alum with gliadin fractions to enhance the boiling resistance of SPV in this study. The results showed that the longest boiling-resistant time of fresh SPV extended to 34.31 min when swelling the dough binder at 50 °C for 5 h, adding a 2% complex of ω-gliadin + αβγ-gliadin at a ratio of 1:1, and mixing at 70 °C for 20 min. The result was 95.7% higher than in the control. Starch swelling and freeze–thaw processes could partially replace the role of alum in preparing SPV. The results of FTIR and ¹³C solid-state NMR showed that the esterification reaction of ω-gliadin and αβγ-gliadin and hydrogen bonds between sweet potato starch and gliadin fractions reinforced the boiling resistance of vermicelli. There was no ordered area of starch in the new water-resistant vermicular. The gliadin fractions formed crystal with a diffraction angle of 17.38° (3.25 Å). Long-term cold storage could improve the boiling resistance of fresh sweet potato vermicelli. Additionally, the short-term retrogradation of sweet potato amylose significantly reduces its boiling resistance. The study provides new primary data and theoretical support for the industrial application of alum-free fresh sweet potato vermicelli. Full article

(This article belongs to the Section Food Analytical Methods)

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17 pages, 1523 KiB

Open AccessArticle

Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality

by Justyna Żulewska, Maria Baranowska, Marika Magdalena Bielecka, Aneta Zofia Dąbrowska, Justyna Tarapata, Katarzyna Kiełczewska and Adriana Łobacz

Foods 2025, 14(1), 80; https://doi.org/10.3390/foods14010080 - 1 Jan 2025

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Abstract

Protein-enriched yogurts have become increasingly popular among consumers seeking to boost their daily protein intake. The incorporation of milk proteins and protein preparations in yogurt production not only enhances nutritional value but also improves texture, viscosity, and overall sensory properties—key factors that influence [...] Read more.

Protein-enriched yogurts have become increasingly popular among consumers seeking to boost their daily protein intake. The incorporation of milk proteins and protein preparations in yogurt production not only enhances nutritional value but also improves texture, viscosity, and overall sensory properties—key factors that influence consumer acceptance. The main objective of this study was to evaluate the influence of casein and whey protein preparations on the physicochemical properties, viability of lactic acid bacteria, and sensory attributes of yogurts. Yogurts were enriched with 2% (w/w) protein preparations, including micellar casein preparation (CN85), whey protein isolate (WPI), whey protein concentrate (WPC60), and protein preparations obtained from skim milk by membrane filtration: micellar casein concentrate (CN75) and serum protein concentrate (SPC). The yogurts were produced using the thermostatic method, and their chemical composition, rheological properties, syneresis, firmness, lactic acid bacteria population, and sensory attributes were evaluated. The effects of high-protein preparations derived from skim milk through laboratory-scale membrane filtration processes (SPC, CN75) were compared with those of commercially available protein preparations (SMP, CN85, WPI, and WPC). Obtained results demonstrated that the membrane filtration-derived preparations (SPC and CN75) exhibited advantageous physicochemical properties and supported robust viability of yogurt and probiotic bacteria. However, their sensory quality was marginally inferior compared to the commercial preparations (SMP, CN85, WPI, and WPC). These findings indicate the potential applicability of membrane filtration-derived protein preparations in yogurt production while underscoring the necessity for further investigation to enhance and optimize their sensory characteristics. Full article

(This article belongs to the Special Issue Comprehensive Coverage of the Latest Research in the Dairy Industry)

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Foods, Volume 14, Issue 1 (January-1 2025) – 109 articles

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