Foods

24 pages, 4012 KiB

Open AccessReview

Advances in Spray-Drying and Freeze-Drying Technologies for the Microencapsulation of Instant Tea and Herbal Powders: The Role of Wall Materials

by Júlia Mazár, Krisztina Albert, Zoltán Kovács, András Koris, Arijit Nath and Szilvia Bánvölgyi

Foods 2025, 14(3), 486; https://doi.org/10.3390/foods14030486 (registering DOI) - 3 Feb 2025

Abstract

The microencapsulation of tea and herbal extracts is gaining considerable attention in the food industry, particularly in the production of instant powders. This review examines the application of spray-drying and freeze-drying technologies for the encapsulation of bioactive compounds, focusing on the role of [...] Read more.

The microencapsulation of tea and herbal extracts is gaining considerable attention in the food industry, particularly in the production of instant powders. This review examines the application of spray-drying and freeze-drying technologies for the encapsulation of bioactive compounds, focusing on the role of wall materials. Over the past two decades, carbohydrate-based (e.g., maltodextrin), gum-based (e.g., gum Arabic), and protein-based (e.g., whey protein isolate) materials have been widely used due to their impact on sensory properties, stability, protection of bioactive compounds, and other critical attributes of encapsulated products. Despite their widespread use, these materials have distinct advantages and limitations, such as cost, availability, and compatibility with different extracts. This review provides a comprehensive analysis of their physical and chemical properties, examines alternative and emerging wall materials (e.g., beta-cyclodextrin, sodium alginate, and inulin), and highlights the potential of combining different materials to optimise encapsulation outcomes. It also identifies current research gaps and future directions to improve the efficacy and quality of encapsulated tea and herbal powders. Full article

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

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17 pages, 1755 KiB

Open AccessArticle

Cytotoxicity and Genome Characteristics of an Emetic Toxin-Producing Bacillus cereus Group sp. Isolated from Raw Milk

by Jintana Pheepakpraw, Chanita Sinchao, Sawannee Sutheeworapong, Pachara Sattayawat, Aussara Panya, Yingmanee Tragoolpua and Thararat Chitov

Foods 2025, 14(3), 485; https://doi.org/10.3390/foods14030485 (registering DOI) - 3 Feb 2025

Abstract

The Bacillus cereus group frequently contaminates milk and dairy products. Some members of this group can produce the heat-stable pre-formed toxin cereulide, which causes emetic foodborne intoxication. This study characterised emetic B. cereus group isolates from raw cow’s milk in the biochemical, genetic, [...] Read more.

The Bacillus cereus group frequently contaminates milk and dairy products. Some members of this group can produce the heat-stable pre-formed toxin cereulide, which causes emetic foodborne intoxication. This study characterised emetic B. cereus group isolates from raw cow’s milk in the biochemical, genetic, and toxigenic aspects. Of the 158 B. cereus group isolates derived from 99 raw milk samples, 7 (4.43%) harboured cereulide synthetase A (cesA), which encodes a cereulide synthetase associated with the emetic phenotype. Heat-treated culture filtrates from the cesA-positive isolates demonstrated cytotoxicity to HepG2 and Caco-2 cells, resulting in cell viabilities of 32.22–36.57% and 44.41–47.08%, respectively. The cytotoxicity levels were comparable to those of the reference emetic strain, F4810/72 (alternately termed AH187). Genome analysis of a representative isolate, CSB98, revealed the complete ces gene cluster with additional virulence factors such as non-haemolytic enterotoxin, haemolysins and phospholipases, suggesting that the isolate could be both emetic and diarrhoeagenic. CSB98 exhibited a closer relationship to the type strain of B. paranthracis than to that of B. cereus sensu stricto (ATCC 14579). The genomes of CSB98 and AH187 were indistinguishable through OrthoANI analysis, but 13 variants were identified via SNP calling. These results affirm genetic conservation among the emetic traits. Full article

(This article belongs to the Special Issue The Microbial Safety of Milk, Cheese and Dairy Products)

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22 pages, 7150 KiB

Open AccessArticle

Geographical Origin Traceability of Navel Oranges Based on Near-Infrared Spectroscopy Combined with Deep Learning

by Yue Li, Zhong Ren, Chunyan Zhao and Gaoqiang Liang

Foods 2025, 14(3), 484; https://doi.org/10.3390/foods14030484 (registering DOI) - 3 Feb 2025

Abstract

The quality and price of navel oranges vary depending on their geographical origin, thus providing a financial incentive for origin fraud. To prevent this phenomenon, it is necessary to explore a fast, non-destructive, and precise method for tracing the origin of navel oranges. [...] Read more.

The quality and price of navel oranges vary depending on their geographical origin, thus providing a financial incentive for origin fraud. To prevent this phenomenon, it is necessary to explore a fast, non-destructive, and precise method for tracing the origin of navel oranges. In this study, a total of 490 Newhall navel oranges were selected from five major production regions in China, and the diffuse reflectance near-infrared spectrum in 4000–10,000 cm⁻¹ were non-invasively collected. We examined seven preprocessing techniques for the spectra, including Savitzky–Golay (SG) smoothing, first derivative (FD), multiplicative scattering correction (MSC), combinations of SG with MSC (SG+MSC), SG with FD (SG+FD), MSC with FD (MSC+FD), and three combined (SG+MSC+FD). A one-dimensional convolutional neural network (1DCNN) deep learning model for geographical origin tracing of navel orange was established, and five machine learning algorithms, i.e., partial least squares discriminant analysis (PLS-DA), linear discriminant analysis (LDA), support vector machine (SVM), random forest (RF), and back-propagation neural network (BPNN), were compared with 1DCNN. The results show that the 1DCNN model based on the SG+FD preprocessing method achieved the optimal performance for the testing set, with prediction accuracy, precision, recall, and F1-score of 97.92%, 98%, 97.95%, and 97.90%, respectively. Therefore, NIRS combined with deep learning has a significant research and application value in the rapid, nondestructive, and accurate geographical origin traceability of agricultural products. Full article

(This article belongs to the Special Issue Application of Analytical Techniques for Food Origin Traceability and Authenticity)

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20 pages, 1259 KiB

Open AccessArticle

Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture

by Viorica Bulgaru, Mihail Mazur, Natalia Netreba, Sergiu Paiu, Veronica Dragancea, Angela Gurev, Rodica Sturza, İlkay Şensoy and Aliona Ghendov-Mosanu

Foods 2025, 14(3), 483; https://doi.org/10.3390/foods14030483 (registering DOI) - 3 Feb 2025

Abstract

The purpose of this research was to investigate the characteristics of different plant-based sources rich in protein, chickpea flour (CPF), hazelnut oil cake (HOC), soy protein isolate (SPI) and concentrate (SPC), and pea protein isolate (PPI) for their subsequent use in the manufacture [...] Read more.

The purpose of this research was to investigate the characteristics of different plant-based sources rich in protein, chickpea flour (CPF), hazelnut oil cake (HOC), soy protein isolate (SPI) and concentrate (SPC), and pea protein isolate (PPI) for their subsequent use in the manufacture of meat analogs. The protein sources were analyzed for dry matter, ash, protein, fat, starch, dietary fiber, water holding capacity, granulosity, color parameters (L*, a*, b*, C*, YI), antioxidant activity before and after gastrointestinal in vitro digestion, and amino acid and mineral compositions. The highest dry matter content was determined in hazelnut oil cake and pea protein isolate. For the protein content, maximum values were obtained for the protein isolate and concentrate samples, from 52.80% to 80.50%, followed by hazelnut oil cake and chickpea flour. The water-holding capacity of all plant sources was directly influenced by the values of protein content, dietary fiber, and granulosity. The results obtained after gastrointestinal digestion also showed quite significant antioxidant activity, which is due to the process of hydrolysis and denaturation of plant-based protein sources in the gastrointestinal tract. Major amino acids identified in the analyzed samples were glutamic acid, leucine, arginine, phenylalanine, serine, valine, alanine, and tyrosine from minerals P, Na, Mg, and Ca. Principal component analysis (PCA) was used to illustrate the relationship between physicochemical characteristics, amino acid composition, mineral composition, and antioxidant activity determined in the plant-based materials. Full article

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

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18 pages, 881 KiB

Open AccessArticle

A Functional Flatbread (Bazlama): High in Beta-Glucan and Plant-Based Protein Content

by Seda Beyaz, Buket Cetiner, Kubra Ozkan, Osman Sagdic, Francesco Sestili and Hamit Koksel

Foods 2025, 14(3), 482; https://doi.org/10.3390/foods14030482 (registering DOI) - 3 Feb 2025

Abstract

This study focused on developing a functional bazlama with a lower glycemic index (GI) that is high in β-glucan and rich in plant-based protein. Functional bazlama samples were produced by supplementing bread wheat flour with high β-glucan content hull-less barley flour and high [...] Read more.

This study focused on developing a functional bazlama with a lower glycemic index (GI) that is high in β-glucan and rich in plant-based protein. Functional bazlama samples were produced by supplementing bread wheat flour with high β-glucan content hull-less barley flour and high protein content lentil flour (15%, 30%, and 45%). Additionally, mixed bazlama samples (Mix1, Mix2, Mix3, and Mix4) were produced by supplementing them with both barley and lentil flours. The results showed that 3 g of β-glucan could be provided from the bazlama sample and supplemented with 45% barley flour, which meets the threshold to carry health claims. Supplementing with 30% and 45% lentil flour increased the protein content of the bazlama samples to a level qualifying them as a “high protein”. The control bazlama had a high GI, while samples supplemented with 30% and 45% barley or lentil flour and all mixed bazlama samples had medium GI values, and Mix2 had the lowest GI value among all bazlama samples. Also, as the supplementation levels of barley and lentil flour increased, the phenolic contents and antioxidant capacities of the bazlama samples increased. The results of the present study indicate that barley and lentils can be used as an ingredient in traditional flatbreads to obtain products with better functional and nutritional properties. Full article

(This article belongs to the Section Plant Foods)

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15 pages, 4328 KiB

Open AccessArticle

Effect of Ultrasonic Intensity Treatment on the Physicochemical and Functional Properties of Coregonus peled Protamine

by Feifei Wang, Dong Shu, Yabo Wei, Xin Guo, Pingping Liu, Xiaorong Deng, Yunfeng Zhao, Yongdong Lei and Jian Zhang

Foods 2025, 14(3), 481; https://doi.org/10.3390/foods14030481 (registering DOI) - 2 Feb 2025

Abstract

As the most valuable protein in the sperm of testes tissues of Coregonus peled, Coregonus peled protamine (CPP) had a natural antibacterial and antiseptic effect, but its physicochemical properties and functions are easily affected by the ultrasound-assisted extraction process. In this study, [...] Read more.

As the most valuable protein in the sperm of testes tissues of Coregonus peled, Coregonus peled protamine (CPP) had a natural antibacterial and antiseptic effect, but its physicochemical properties and functions are easily affected by the ultrasound-assisted extraction process. In this study, ultrasound-assisted extraction of CPP was used to investigate the effects of different ultrasonic intensities (0, 3.03, 6.07, 9.10, 12.13, and 15.16 W/cm²) on the structural and functional properties of CPP. The results showed that at moderate ultrasonic intensity (9.10 W/cm²), the protein was the most successful, as it was subjected to cavitation shear and microjet by ultrasound, which resulted in changes in protein structure, moderate unfolding of peptide chains, and changes in the secondary and tertiary structures of CPP. SEM images confirmed the changes in the microstructure of CPP. Ultrasound oxidized the proteins to varying degrees with the highest sulfhydryl and carbonyl and surface hydrophobicity content at an ultrasonic intensity of 9.10 W/cm². At the same time, the solubility, antimicrobial activity, and heparin binding of CPP were affected. It is worth mentioning that the ultrasonicated CPP exhibited a stronger heparin-binding capacity compared to the non-ultrasonicated CPP. In conclusion, 9.10 W/cm² was determined as the optimal ultrasonic intensity parameter for this study. In conclusion, the incorporation of appropriate ultrasonic intensity in the acidic extraction process could help to improve the functional properties of CPP, and ultrasound-assisted protein extraction has emerged as a reliable technique capable of modifying the structure and function of CPP. Full article

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

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15 pages, 1316 KiB

Open AccessArticle

Destructive and Non-Destructive Evaluation of Anthocyanin Content and Quality Attributes in Red Kiwifruit Subjected to Plant Spray Treatment with Cis-3-Hexenyl Butyrate

by Micaela Lembo, Vanessa Eramo, Riccardo Riggi, Roberto Forniti, Andrea Bellincontro and Rinaldo Botondi

Foods 2025, 14(3), 480; https://doi.org/10.3390/foods14030480 (registering DOI) - 2 Feb 2025

Abstract

This work evaluated red kiwifruit plants’ spray treatment with cis-3-hexenyl butyrate (HB) as an inductor of some metabolic mechanisms related to fruit ripening, including an increase in anthocyanin content and the red hue color parameter. Considering their key role as ripening parameters for [...] Read more.

This work evaluated red kiwifruit plants’ spray treatment with cis-3-hexenyl butyrate (HB) as an inductor of some metabolic mechanisms related to fruit ripening, including an increase in anthocyanin content and the red hue color parameter. Considering their key role as ripening parameters for postharvest fruit quality and sorting assessment, the soluble solid content (SSC) and the flesh firmness penetrometer (FFP) were also measured. Treated plants received an application of 50 mM HB, administered exactly 2 and 4 weeks before the commercial harvest. At harvest time and during postharvest fruit ripening, near-infrared (NIR) spectral acquisitions were performed in order to check the feasibility of a rapid and non-destructive prediction of fruit anthocyanin content and SSC, coupled to destructive measurements and chemometric modelling. Regarding technological and chemical results, HB treatment indicates an optimum overall qualitative storage at 30 days. The fruit from treated plants is characterized by good quality parameters, including higher SSC, enhanced red hue (a* value) and increased anthocyanin content, despite similar weight loss to the untreated fruit. The obtained chemometric results underscore the promise and feasibility of NIRs in terms of detecting and estimating anthocyanin content and SSC in red kiwifruit, in order to pursue an evident perspective of improvement. Full article

(This article belongs to the Section Plant Foods)

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17 pages, 1522 KiB

Open AccessArticle

Development and Evaluation of Gelatin-Based Gummy Jellies Enriched with Oregano Oil: Impact on Functional Properties and Controlled Release

by Mariana Ganea, Potra Cicalau Georgiana Ioana, Timea Claudia Ghitea, Liana Ștefan, Florina Groza, Olimpia Daniela Frent, Csaba Nagy, Claudiu Sorin Iova, Andrada Florina Schwarz-Madar, Gabriela Ciavoi, Laura Gratiela Vicas, Pelea Diana Constanta and Corina Moisa

Foods 2025, 14(3), 479; https://doi.org/10.3390/foods14030479 (registering DOI) - 2 Feb 2025

Abstract

Functional foods play a crucial role in contemporary dietary strategies. This study investigates the incorporation of oregano oil, a bioactive extract that is known for its antimicrobial and antioxidant properties, into gelatin-based gummy jellies to develop functional food products with controlled release properties. [...] Read more.

Functional foods play a crucial role in contemporary dietary strategies. This study investigates the incorporation of oregano oil, a bioactive extract that is known for its antimicrobial and antioxidant properties, into gelatin-based gummy jellies to develop functional food products with controlled release properties. The jellies were evaluated for mass uniformity, swelling index, disintegration time, and tensile strength under simulated oral and gastric conditions. The results showed that oregano oil significantly reduced the swelling index (e.g., 128.76 ± 0.67% at pH 5) and prolonged the disintegration time (e.g., 6–18 min across pH environments), highlighting its potential for controlled release. The mechanical strength remained stable (5.2 ± 0.3 N), ensuring structural integrity. These findings suggest that oregano-oil-enriched gummy jellies offer health benefits, although further studies are needed to explore their long-term stability and bioavailability. Full article

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

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12 pages, 4661 KiB

Open AccessCommunication

Evaluation and Validation of Colloidal Gold Immunochromatographic Qualitative Testing Products for the Detection of Emamectin Benzoate, Isocarbophos, and Fipronil in Cowpea Samples

by Anning Song, Miao Wang, Yongxin She, Maojun Jin, Zhen Cao, A. M. Abd El-Aty and Jing Wang

Foods 2025, 14(3), 478; https://doi.org/10.3390/foods14030478 (registering DOI) - 2 Feb 2025

Abstract

Pesticide residues still pose a risk to human health. With the rapid development of rapid testing technology, the levels of different types of pesticide residues in agricultural products can be identified in a shorter period; thus, the safety of food can be guaranteed. [...] Read more.

Pesticide residues still pose a risk to human health. With the rapid development of rapid testing technology, the levels of different types of pesticide residues in agricultural products can be identified in a shorter period; thus, the safety of food can be guaranteed. However, the effectiveness of commercially available testing products has yet to be evaluated. In this study, colloidal gold immunochromatographic qualitative testing products manufactured by 34 companies were tested for their assay performance on Emamectin Benzoate, Isocarbophos, and fipronil with standardized cowpea samples. The results indicated that most of the evaluated products were identified as having ‘passed’. Most pesticide residue rapid test immunoassay products can be considered ideal means for testing certain pesticide residues. However, further evaluation of pesticide residue rapid test immunoassay products is needed, as detection technologies are still developing. Full article

(This article belongs to the Special Issue Residue Detection and Safety Control of Food Chemical Contaminants)

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21 pages, 45420 KiB

Open AccessArticle

Production of Smoked Sausage Using Monascus Pigments-Calcium Carbonate Colorant Lake with Nisin as a Nitrite Substitute

by Jiaqi Cui, Guohui Bai, Yifen Fu, Xu Zhai, Le Jing, Yuhan Liu, Dongdong Yuan and Chengtao Wang

Foods 2025, 14(3), 477; https://doi.org/10.3390/foods14030477 (registering DOI) - 2 Feb 2025

Abstract

This study explored the complete replacement of sodium nitrite with a combination of Monascus pigments (MPs)-calcium carbonate colorant lake (MPs-CaCO₃ lake) and nisin in smoked sausage production. The effects of the replacement on color stability, total aerobic mesophilic bacteria count (TAMB), and [...] Read more.

This study explored the complete replacement of sodium nitrite with a combination of Monascus pigments (MPs)-calcium carbonate colorant lake (MPs-CaCO₃ lake) and nisin in smoked sausage production. The effects of the replacement on color stability, total aerobic mesophilic bacteria count (TAMB), and physicochemical properties of sausages were assessed. The results indicated that combining 0.26 g/kg of lake and 0.4 g/kg of nisin effectively replaced the coloring and preservative functions of nitrite. Physicochemical analyses revealed that the addition of pigment lake significantly increased the pH and calcium content and reduced juice loss rates (at low lake concentrations) of sausage in the lake group compared to the blank and pigment groups. Gas chromatography–mass spectrometry (GC-MS) based flavor compounds analysis demonstrated notable changes in the profile of volatile flavor compounds with the addition of MPs, marked by the appearance of paraldehyde and the disappearance of butanediol in the pigment and lake groups. Electronic nose analysis confirmed that sausages with MPs and lake had similar odors, distinctly different from the blank group. However, electronic tongue analysis showed no significant flavor differences among the three groups. Overall, the combination of MPs-CaCO₃ lake and nisin effectively replaced nitrite, enhanced pigment stability, and did not adversely affect the flavor quality of smoked sausage. Full article

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

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19 pages, 1378 KiB

Open AccessArticle

Effect of Diet on CPFAs Used as Markers in Milk for the Detection of Silage in the Ration of Dairy Cows

by Federico Fava, Demian Martini-Lösch, Giovanni Peratoner, Peter Robatscher, Aldo Matteazzi, Evelyn Soini, Andreas Österreicher, Simon Volgger, Rafael de Andrade Moral, Matteo Mario Scampicchio, Daniela Eisenstecken and Elena Venir

Foods 2025, 14(3), 476; https://doi.org/10.3390/foods14030476 (registering DOI) - 2 Feb 2025

Abstract

In hay milk production, fermented feed, like silage, is forbidden. This study aims to reveal the presence of silages made from maize or grass in the diet of dairy cows through the detection of cyclopropane fatty acids (CPFAs) in their milk. It also [...] Read more.

In hay milk production, fermented feed, like silage, is forbidden. This study aims to reveal the presence of silages made from maize or grass in the diet of dairy cows through the detection of cyclopropane fatty acids (CPFAs) in their milk. It also investigates how CPFAs in their milk declines when the diets of the cows are transitioned from one containing silage to one that does not include silage. CPFAs were quantified in silages collected on the farm, and the relationship between the dietary intake of CPFAs from silages and the marker concentration in milk was investigated. Except for one sample (below LOQ), CPFAs were never detected in hay milk, while they were found in 98% and 85% of milk samples obtained from cows whose diet included maize or grass silage as the only fermented component, respectively. CPFAs were found to still be detectable in milk 56 days after the removal of maize silage from the diet, while they were no longer detectable about three weeks after removing grass silage from the ration. A quantitative positive relationship was detected between CPFAs content in the milk and the dietary intake of CPFAs from silages. CPFAs can be regarded as reliable markers to detect the occurrence of silages in the ration, but it is more effective for maize than for grass silage. Full article

(This article belongs to the Section Dairy)

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17 pages, 1189 KiB

Open AccessReview

Application Progress of Immobilized Enzymes in the Catalytic Synthesis of 1,3-Dioleoyl-2-palmitoyltriglyceride Structured Lipids

by Xing Ni, Ting Feng, Yuyang Zhang, Zhiyuan Lin, Fanzhuo Kong, Xue Zhang, Qiongya Lu, Yani Zhao and Bin Zou

Foods 2025, 14(3), 475; https://doi.org/10.3390/foods14030475 (registering DOI) - 2 Feb 2025

Abstract

In recent years, the preparation of OPO (1,3-dioleoyl-2-palmitoyltriglyceride)-structured lipids through immobilized lipase catalysis has emerged as a research hotspot in the fields of food and biomedical sciences. OPO structured lipids, renowned for their unique molecular structure and biological functions, find wide applications in [...] Read more.

In recent years, the preparation of OPO (1,3-dioleoyl-2-palmitoyltriglyceride)-structured lipids through immobilized lipase catalysis has emerged as a research hotspot in the fields of food and biomedical sciences. OPO structured lipids, renowned for their unique molecular structure and biological functions, find wide applications in infant formula milk powder, functional foods, and nutritional supplements. Lipase-catalyzed reactions, known for their efficiency, high selectivity, and mild conditions, are ideal for the synthesis of OPO structured lipids. Immobilized lipases not only address the issues of poor stability and difficult recovery of free enzymes but also enhance catalytic efficiency and reaction controllability. This review summarizes the latest advancements in the synthesis of OPO structured lipids using immobilized lipases, focusing on immobilization methods, enhancements in enzyme activity and stability, the optimization of reaction conditions, and improvements in product purity and yield. Furthermore, it delves into the reaction mechanisms of enzymatic synthesis of OPO structured lipids, process optimization strategies, and the challenges and broad prospects faced during industrial applications. Full article

(This article belongs to the Special Issue The Application of Enzymatic Catalytic Conversion in the Preparation of High-Value-Added Nutritional Foods and the Detection of Food Composition)

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12 pages, 340 KiB

Open AccessArticle

Comparative Analysis of the Nutrient Composition of Caulerpa lentillifera from Various Cultivation Sites

by Wenchuan Zhou, Yun Wang, Rui Xu, Jialin Tian, Ting Li and Suwen Chen

Foods 2025, 14(3), 474; https://doi.org/10.3390/foods14030474 (registering DOI) - 1 Feb 2025

Abstract

The nutrient, amino acid, and fatty acid compositions of Caulerpa lentillifera from various aquaculture regions were assessed to analyze their nutritional characteristics and potential for aquaculture development. The nutrient composition of C. lentillifera was determined according to the standard national nutrient determination methods [...] Read more.

The nutrient, amino acid, and fatty acid compositions of Caulerpa lentillifera from various aquaculture regions were assessed to analyze their nutritional characteristics and potential for aquaculture development. The nutrient composition of C. lentillifera was determined according to the standard national nutrient determination methods of the Association of Official Analytical Chemists, and the following data were revealed. (1) The basic nutritional components of C. lentillifera were relatively more abundant in the three aquaculture areas in Guangdong Province. The crude protein content in C. lentillifera was measured at (8.70 ± 0.36)% and (18.57 ± 1.59)% for samples collected from the Dapeng and Daya areas, respectively. These values were significantly higher compared to those obtained from the Beihai, Dongshan, and Nha Trang regions (p < 0.05). Additionally, the crude lipid content of C. lentillifera from the Daya population was measured at (5.10 ± 1.59)%, which was significantly higher than that of samples from the Beihai, Dongshan, and Nha Trang areas (p < 0.05). Furthermore, the total sugar contents in C. lentillifera were quantified as (32.50 ± 4.22)% and (32.87 ± 2.59)% for samples from the Daya and Shanwei regions, respectively. These values were significantly greater (p < 0.05) compared to those observed in the other four populations. (2) The total amino acid (TAA) content of C. lentillifera ranged from 7.05% to 12.37%, with notable concentrations of the fresh amino acids aspartic acid (Asp) and glutamic acid (Glu). Significant variations in the TAA and essential amino acid (EAA) levels were observed among the cultivation regions (p < 0.05), with the Shanwei population exhibiting the highest TAA content of 12.37% and EAA content of 4.65%, surpassing all other populations except for Guangdong Province (p < 0.05). (3) The fatty acid composition analysis revealed that the total fatty acid (TFA) and unsaturated fatty acid (UFA) levels in the long-stemmed grape fern alga from Daya were 2.400% and 1.048%, respectively, and significantly greater than those in the other populations except for Dapeng (p < 0.05). These results imply that the nutritional quality of the Daya population of C. lentillifera is relatively high. C. lentillifera exhibits a palatable flavor profile, making it suitable for consumption and the development into high-quality seafood condiments, thereby contributing to the environmentally sustainable advancement of C. lentillifera aquaculture. Full article

(This article belongs to the Section Food Analytical Methods)

25 pages, 1619 KiB

Open AccessReview

Lipids in Clinical Nutrition and Health: Narrative Review and Dietary Recommendations

by Adrian Frydrych, Kamil Kulita, Kamil Jurowski and Wojciech Piekoszewski

Foods 2025, 14(3), 473; https://doi.org/10.3390/foods14030473 (registering DOI) - 1 Feb 2025

Abstract

Lipids are essential components of human health, serving as critical structural elements of cell membranes, energy sources, and precursors for bioactive molecules. This narrative review aims to examine the multifaceted roles of lipids in clinical nutrition and health, focusing on their impact on [...] Read more.

Lipids are essential components of human health, serving as critical structural elements of cell membranes, energy sources, and precursors for bioactive molecules. This narrative review aims to examine the multifaceted roles of lipids in clinical nutrition and health, focusing on their impact on chronic disease prevention, management, and the potential of lipid-based therapies. A narrative review was conducted utilizing Scopus, Google Scholar, and Web of Science databases. Key terms such as lipids, dietary fats, and cholesterol were used to identify and analyze relevant studies. A total of 145 articles meeting inclusion criteria were reviewed for their insights into lipid metabolism, dietary sources, and clinical implications. The analysis highlighted the metabolic significance of various lipid classes—saturated, monounsaturated, and polyunsaturated fatty acids—along with evidence-based recommendations for their dietary intake. Lipids were shown to play a pivotal role in managing chronic diseases such as cardiovascular disease, obesity, and metabolic syndrome. Emerging therapies, including omega-3 fatty acids and medium-chain triglycerides, demonstrated potential benefits in clinical practice. By synthesizing current knowledge, this narrative review provides healthcare professionals with an updated understanding of the roles of lipids in clinical nutrition. The findings emphasize the importance of tailored dietary interventions and lipid-based therapies in optimizing health and managing chronic diseases effectively. Additionally, this review successfully presents practical dietary recommendations to guide clinical practice. Full article

(This article belongs to the Special Issue Lipids in Clinical Nutrition and Health)

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25 pages, 1339 KiB

Open AccessArticle

Plant-Based and Hybrid Patties with Healthy Fats and Broccoli Extract Fortification: More Balanced, Environmentally Friendly Alternative to Meat Prototypes?

by Josemi G. Penalver, Maite M. Aldaya, Débora Villaño, Paloma Vírseda and Maria Jose Beriain

Foods 2025, 14(3), 472; https://doi.org/10.3390/foods14030472 (registering DOI) - 1 Feb 2025

Abstract

Hybrid and plant-based products are an emerging trend in food science. This study aimed to develop three patty prototypes (meat, hybrid, and plant-based) enhanced with vegetable fat replacement and broccoli extract using a soy allergen-free protein matrix treated with high hydrostatic pressure (HHP) [...] Read more.

Hybrid and plant-based products are an emerging trend in food science. This study aimed to develop three patty prototypes (meat, hybrid, and plant-based) enhanced with vegetable fat replacement and broccoli extract using a soy allergen-free protein matrix treated with high hydrostatic pressure (HHP) and sous vide cooking to create sustainable and nutritious burger alternatives. The samples were evaluated for microbiological safety, proximal composition, physicochemical properties, sensory characteristics, and carbon footprint. The key findings revealed that the plant-based patties had the smallest carbon footprint (0.12 kg CO₂e), followed by the hybrid patties (0.87 kg CO₂e) and the meat patties (1.62 kg CO₂e). The hybrid patties showed increased hardness, cohesiveness, gumminess, and chewiness compared to the meat patties after sous vide treatment. This improvement likely results from synergies between the meat and plant proteins. Regarding the treatments, in all the samples, the highest hardness was observed after the combined HHP and sous vide treatment, an interesting consideration for future prototypes. Sensory analysis indicated that the plant-based and hybrid samples maintained appealing visual and odour characteristics through the treatments, while the meat patties lost the evaluator’s acceptance. Although further improvements in sensory attributes are needed, hybrid patties offer a promising balance of improved texture and intermediate carbon footprint, making them a viable alternative as sustainable, nutritious patties. Full article

(This article belongs to the Special Issue Innovation In and Optimization of Strategies for the Ethical Food Industry: Production, Packaging, and By-Product Valorization)

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22 pages, 1822 KiB

Open AccessReview

Nutrition and Gut Health: Preparation and Efficacy of Resistant Starch

by Yulong Niu, Li Wang, Huiyi Gong, Shuqing Jia, Qing Guan, Linling Li and Hua Cheng

Foods 2025, 14(3), 471; https://doi.org/10.3390/foods14030471 (registering DOI) - 1 Feb 2025

Abstract

Resistant starch (RS) refers to starch varieties that resist digestion by human digestive enzymes. Owing to its distinctive physicochemical attributes and functional capabilities, RS has gained a wide range of applications as a dietary fiber and prebiotic. In terms of structure and functions, [...] Read more.

Resistant starch (RS) refers to starch varieties that resist digestion by human digestive enzymes. Owing to its distinctive physicochemical attributes and functional capabilities, RS has gained a wide range of applications as a dietary fiber and prebiotic. In terms of structure and functions, RS can be categorized into five distinct types: RS1 through RS5. These types offer dietary benefits, contributing to improved colonic health, the modulation of microbial communities, the reduction in gallstone formation, the enhancement of mineral absorption, and alterations in fat oxidation potential. From a technical standpoint, RS can be manufactured through an array of physical, enzymatic, and chemical modifications. This paper presents a comprehensive review of the existing literature, summarizing the classification, structural features, raw material origins, preparation methodologies, and functionalities of RS. Furthermore, new production technologies and applications of RS, such as 3D printing, provide valuable insights. Full article

(This article belongs to the Section Food Nutrition)

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15 pages, 1220 KiB

Open AccessArticle

Impact of Roasting on Functional Properties of Hard-to-Cook Beans Under Adverse Storage Conditions

by Takako Koriyama, Kiriko Teranaka and Michiyo Kumagai

Foods 2025, 14(3), 470; https://doi.org/10.3390/foods14030470 (registering DOI) - 1 Feb 2025

Abstract

This study examined the responses of four legumes—chickpeas (Cicer arietinum L.), red kidney beans (Phaseolus vulgaris L., Taishokintoki), adzuki beans (Vigna angularis), and peanuts (Arachis hypogaea)—to storage and roasting under high-temperature and high-humidity conditions (HTC beans). Roasting [...] Read more.

This study examined the responses of four legumes—chickpeas (Cicer arietinum L.), red kidney beans (Phaseolus vulgaris L., Taishokintoki), adzuki beans (Vigna angularis), and peanuts (Arachis hypogaea)—to storage and roasting under high-temperature and high-humidity conditions (HTC beans). Roasting enhanced antioxidant activity in HTC chickpeas and peanuts, with chickpeas also showing increased resistant starch. In contrast, kidney beans showed reduced resistant starch after storage, with minimal recovery upon roasting, while refrigeration better preserved resistant starch. For adzuki beans, roasting reduced resistant starch in control samples but not in HTC samples. Reducing sugars decreased in all beans after roasting. These findings highlight roasting as a promising method for repurposing HTC chickpeas and peanuts for functional food applications. Limitations include variability among legumes and the need for further mechanistic and sensory studies. Full article

(This article belongs to the Special Issue Recent Research on Processing Technologies and Functional Properties of Cereals and Legumes)

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20 pages, 2794 KiB

Open AccessArticle

Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains

by Mariaelena Di Biase, Daniel Scicchitano, Francesca Valerio, Stella Lisa Lonigro, Valentina Cifarelli, Giorgia Ostante, Isabella D’Antuono, Marco Candela and Massimo Ferrara

Foods 2025, 14(3), 469; https://doi.org/10.3390/foods14030469 (registering DOI) - 1 Feb 2025

Abstract

Hemp seed flour (Cannabis sativa) is a non-traditional matrix alternative to wheat for baked goods production. The aim of this study was to investigate the microbiota of two liquid sourdoughs (SLs) based on hemp or a wheat–hemp mixture, before and after [...] Read more.

Hemp seed flour (Cannabis sativa) is a non-traditional matrix alternative to wheat for baked goods production. The aim of this study was to investigate the microbiota of two liquid sourdoughs (SLs) based on hemp or a wheat–hemp mixture, before and after spontaneous or piloted fermentation (Lactiplantibacillus plantarum ITM21B or Weissella cibaria C43-11 used as starters). Culture-dependent and -independent (high-throughput sequencing of bacterial phylogenetic V3-V4 regions of the 16S rRNA gene) methods, were used to evaluate the microbial community. The effect of fermentation on the content of bioactive molecules (polyphenols, organic acids, proteins, and amino acids) was also investigated. Results indicated that the microbial community of all SLs was mainly (99.7 ÷ 100%) composed of Firmicutes and Proteobacteria, and the latter was the unique phylum before fermentation in formulations produced exclusively with hemp flour. Two PCoA plots (Test adonis with pseudo-F ratio, p > 0.05) showed no significance difference between the microbial communities of the formulations. However, the relative abundance variation at the family level in the wheat–hemp-based mixture SLs showed a significant enrichment of the Lactobacillaceae family (Kruskal–Wallis test, p = 0.04). Moreover, results confirmed hemp seed flour as a suitable fermentation substrate to obtain microbial consortia allowing for an increase in organic acids, especially lactic acid (9.12 ± 1.22 and 7.45 ± 0.75 mmol/kg with Lpb. plantarum and W. cibaria, respectively), in both piloted fermentations, and in polyphenols by 21% and amino acids by 158% in SL fermented by the C43-11 strain. Full article

(This article belongs to the Special Issue Advances in the Use of Unconventional Raw Materials for Improving Quality and Safety Characteristics, Flavor Chemistry and Nutritional Value of Fermented Foods)

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28 pages, 2234 KiB

Open AccessArticle

The Effect of the Use of Unconventional Solutions for Osmotic Dehydration on Selected Properties of Fresh-Cut Oranges

by Sabina Galus, Katarzyna Rybak, Magdalena Dadan, Dorota Witrowa-Rajchert and Małgorzata Nowacka

Foods 2025, 14(3), 468; https://doi.org/10.3390/foods14030468 (registering DOI) - 1 Feb 2025

Abstract

This study investigated the effects of unconventional solutions on the osmotic dehydration of oranges. These solutions included xylitol, fruit concentrates (strawberry, cherry, orange), rosehip juice, and sucrose. The study examined dehydration kinetics, dry matter, total soluble solids, water activity, color, texture, sugars, vitamin [...] Read more.

This study investigated the effects of unconventional solutions on the osmotic dehydration of oranges. These solutions included xylitol, fruit concentrates (strawberry, cherry, orange), rosehip juice, and sucrose. The study examined dehydration kinetics, dry matter, total soluble solids, water activity, color, texture, sugars, vitamin C, polyphenols, carotenoids, and antioxidant potential, alongside microstructural observations. The results indicated that osmotic solutions and the dehydration time (3 h) significantly influenced the oranges’ physical and chemical properties. Cherry and strawberry concentrate solutions caused the greatest color changes, enhancing the dried product’s visual appeal. Oranges dehydrated with strawberry concentrate exhibited the highest polyphenol content (2909 mg chlorogenic acid/100 g d.m.) and antioxidant potential (11.0 mg TE/d.m.), while rosehip solution yielded the highest vitamin C levels (80.27 g/100 g d.m.), followed by strawberry (62.32 g/100 g d.m.) and orange (47.67 g/100 g d.m.) concentrates. These findings highlight the benefits of using fruit concentrates and juices in osmotic dehydration. The unconventional osmotic solutions resulted in a reduction in the hardness of dehydrated orange sliced from 0.65 N to the range of 0.36–0.60 N, except for strawberry concentrate, which resulted in the highest value (0.72 N). Key parameters, such as the water activity, dry matter, and dehydration efficiency, were more favorable compared to those in the sucrose solution samples. The organoleptic assessment recommended xylitol for maintaining sweetness without altering taste or smell, whereas strawberry juice scored lowest due to its foreign taste and smell. Overall, osmotic dehydration enhanced the nutritional and sensory attributes of oranges by allowing the penetration of bioactive compounds, making them superior to fresh raw material in tested parameters. Full article

(This article belongs to the Special Issue New Insights into Drying Technologies’ Applications in Food Processing)

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