Foods最新文献 - Book学术

RETRACTED: Nazir et al. Spirulina Unleashed: A Pancreatic Symphony to Restore Glycemic Balance and Improve Hyperlipidemia and Antioxidant Properties by Transcriptional Modulation of Genes in a Rat Model. Foods 2024, 13, 3512. 撤下：Nazir et al。螺旋藻释放：在大鼠模型中通过基因转录调节来恢复血糖平衡、改善高脂血症和抗氧化性能的胰腺交响乐。食品科学与技术，2014,13,3512。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-29 DOI: 10.3390/foods14193368

Anum Nazir, Mahr Un Nisa, Muhammad Abdul Rahim, Isam A Mohamed Ahmed, Moneera O Aljobair

引用次数: 0

Preparation of Gallic Acid-Grafted Silkworm Pupae Chitosan Composite Film and Its Application in Blueberry Preservation. 没食子酸接蚕蛹壳聚糖复合膜的制备及其在蓝莓保鲜中的应用。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-22 DOI: 10.3390/foods14183280

Kexin Yi, Bixing Yang, Yunlong Wu, Shiyuan Miao, Yujie Lu

{"title":"Preparation of Gallic Acid-Grafted Silkworm Pupae Chitosan Composite Film and Its Application in Blueberry Preservation.","authors":"Kexin Yi, Bixing Yang, Yunlong Wu, Shiyuan Miao, Yujie Lu","doi":"10.3390/foods14183280","DOIUrl":"10.3390/foods14183280","url":null,"abstract":"Chitosan films are promising for food packaging but are limited by poor solubility, weak mechanical strength, and insufficient functional properties. Most conventional chitosan is derived from crustacean shells, with limited exploration of alternative biosources. To overcome these drawbacks, this study utilized silkworm pupae chitosan as a substrate and graft-modified it with gallic acid (GA-g-CS) to develop functional composite films for blueberry preservation. The results showed that the synthesized GA-g-CS exhibited a grafting efficiency of 83.8%. Compared to chitosan films, the GA-g-CS composite films showed enhanced physical properties, mechanical properties, UV-blocking capacity, antioxidant activity, and antimicrobial activity. Water solubility increased by 21%, and water vapor permeability was reduced by approximately 91%. In blueberry preservation trials, GA-g-CS composite films reduced weight loss by 12%, decreased decay incidence by 30%, and better maintained firmness and nutritional content. This study modified silkworm pupae-derived chitosan to overcome the inherent limitations of native chitosan. The resulting GA-g-CS film represents a high-performance active packaging material with significant potential. The resulting GA-g-CS film represents a high-performance active packaging material with potential for preserving perishable foods prone to oxidation and spoilage.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470249/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the Novel Pancreatic Lipase-Inhibitory Peptides in Chlorella pyrenoidosa: Preparation, Purification, Identification, and Molecular Docking. 新型胰腺脂肪酶抑制肽的制备、纯化、鉴定和分子对接。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-22 DOI: 10.3390/foods14183277

Dengmi Wang, Luan Lin, Peng Liang, Wenjun Liu, Wenrui Ma, Ying Wang, Jicheng Chen

{"title":"Exploring the Novel Pancreatic Lipase-Inhibitory Peptides in Chlorella pyrenoidosa: Preparation, Purification, Identification, and Molecular Docking.","authors":"Dengmi Wang, Luan Lin, Peng Liang, Wenjun Liu, Wenrui Ma, Ying Wang, Jicheng Chen","doi":"10.3390/foods14183277","DOIUrl":"10.3390/foods14183277","url":null,"abstract":"Obesity is a worldwide problem, and lowering pancreatic lipase (PL) activity is an effective strategy to counteract it. In this study, pancreatic lipase-inhibitory (PL-I) peptides were isolated and purified from Chlorella pyrenoidosa protein hydrolysates (CPPHs) using ultrafiltration and Sephadex gel chromatography (Sephadex G-25). A total of 858 peptides were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Four novel PL-I peptides (FLSQPF, VWTPI, IVGPF, and IPYPL) were virtually screened using molecular docking and subsequently synthesized, with VWTPI exhibiting the highest PL inhibition. Moreover, the inhibition of the enzyme by VWTPI was a mixture of competitive and non-competitive inhibition, with an inhibition constant (Ki) of 7.27 mg/mL. Molecular docking showed that VWTPI interacts with the PL active center by hydrogen bonding, hydrophobic contacts, van der Waals forces, and π-π stacking. This study suggests that peptides from Chlorella pyrenoidosa could be used as lipid-lowering agents to prevent and cure obesity.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470121/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality Evaluation of High-Polyphenol Vinegars Produced from Various Romanian Plum Cultivars. 罗马尼亚李子品种高多酚醋的品质评价

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-22 DOI: 10.3390/foods14183282

Maria-Cristina Todașcă, Cătălina-Beatrice Poteraș, Teodora-Alexandra Iordache, Mihaela Tociu, Ștefan Theodor Tomas, Georgeta Ștefan, Fulvia-Ancuța Manolache

引用次数: 0

Structural Properties Before and After Ripening of Ice Cream Made with Different Dairy Fat Bases. 不同乳脂肪基冰淇淋成熟前后的结构特性

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-22 DOI: 10.3390/foods14183276

Paulo Henrique da Silva Santos, Cristina Kaori Suzuki, Suzana Caetano da Silva Lannes

{"title":"Structural Properties Before and After Ripening of Ice Cream Made with Different Dairy Fat Bases.","authors":"Paulo Henrique da Silva Santos, Cristina Kaori Suzuki, Suzana Caetano da Silva Lannes","doi":"10.3390/foods14183276","DOIUrl":"10.3390/foods14183276","url":null,"abstract":"Ice cream is a frozen aerated dessert composed of milk solids, sugars, stabilizers, and fat-with the latter being a key component in defining its structural and sensory properties. This study evaluated the influence of four fat sources-low-trans vegetable fat (T1), butter (T2), UHT cream (T3), and fresh cream (T4)-on the physical and structural characteristics of ice cream, including overrun, melting resistance, texture, color, and rheology, at different stages of processing (before and after maturation). Oscillatory rheological analysis revealed predominantly elastic behavior (G' > G″) after maturation in all samples, indicating a stable viscoelastic solid structure. Formulations containing T3 and T1 showed the highest overrun values, indicating greater air incorporation, whereas the butter-based formulation (T2) showed the lowest overrun values. Melting resistance followed the following order: T3 > T4 > T2 > T1; therein, the UHT cream formulation exhibited the greatest thermal stability, which was likely due to protein denaturation and aggregation induced by high-temperature processing. Texture analysis showed that the T1 formulation required the lowest maximum extrusion force, while T2 required the highest, reflecting an inverse correlation with overrun values. T1 also displayed the most distinct rheological profile, which was likely due to its specific crystallization behavior and reduced destabilization of the fat globule membrane-which favored the development of a more structured internal network. These findings demonstrate that both the source and processing of fat have a significant impact on the formation of the structural matrix and the final functional properties of ice cream. The results offer technical insights for the development of formulations tailored to specific physical characteristics, optimizing texture, stability, and performance throughout the production process.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470061/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dual Blockade of PI3K and EGFR Pathways by Flavonoids from Idesia polycarpa Maxim Cake Meal: Valorization of Agro-Industrial Waste for NSCLC Therapy. 黄酮类化合物对PI3K和EGFR通路的双重阻断：农用工业废物对非小细胞肺癌治疗的价值

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-22 DOI: 10.3390/foods14183278

Zhenyu Yang, Kai Luo, Dan Chen, Lei Dou, Xiufang Huang, Jianquan Kan

{"title":"Dual Blockade of PI3K and EGFR Pathways by Flavonoids from Idesia polycarpa Maxim Cake Meal: Valorization of Agro-Industrial Waste for NSCLC Therapy.","authors":"Zhenyu Yang, Kai Luo, Dan Chen, Lei Dou, Xiufang Huang, Jianquan Kan","doi":"10.3390/foods14183278","DOIUrl":"10.3390/foods14183278","url":null,"abstract":"Efficient utilization of food industry waste supports sustainable development. Idesia polycarpa Maxim cake meal (an oil-processing by-product) is rich in bioactive flavonoids, but the refined purification, anti-non-small cell lung cancer (NSCLC) activity, and mechanism of its total flavonoids (IPTF) remain unclear-restricting high-value use. This study optimized IPTF purification via polyamide resin gradient elution and characterized its chemical composition by HPLC/LC-MS. In vitro assays assessed IPTF's effects on A549 cell proliferation, migration, invasion, colony formation, and apoptosis; network pharmacology and molecular docking predicted mechanisms, validated via Western blotting for key signaling pathways. Results showed IPTF purity was significantly improved after purification; HPLC/LC-MS identified rutin, quercetin, and six minor components as key constituents. IPTF inhibited A549 proliferation, and network pharmacology indicated it synergistically targets the PI3K/AKT and EGFR-MAPK pathways-validated by reduced phosphorylation of p-AKT, p-EGFR, and p-ERK. This work offers a novel strategy for I. polycarpa cake meal valorization and highlights IPTF's potential as a multi-target natural candidate for NSCLC therapy.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469679/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Foodborne Titanium Dioxide Nanoparticles Aggravated Secondary Liver Injury in DSS-Induced Colitis: Role of the NLRP3 Inflammasome. 食源性二氧化钛纳米颗粒加重了dss诱导的结肠炎的继发性肝损伤：NLRP3炎性体的作用。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-22 DOI: 10.3390/foods14183279

Xiaoyan Feng, Hongbin Yuan, Tao You, Hengyi Xu

{"title":"Foodborne Titanium Dioxide Nanoparticles Aggravated Secondary Liver Injury in DSS-Induced Colitis: Role of the NLRP3 Inflammasome.","authors":"Xiaoyan Feng, Hongbin Yuan, Tao You, Hengyi Xu","doi":"10.3390/foods14183279","DOIUrl":"10.3390/foods14183279","url":null,"abstract":"Secondary liver injury (SLI) is the most common complication in the development of inflammatory bowel disease (IBD), and it is susceptible to environmental factors, including diet patterns. As a food-brightening agent, titanium dioxide nanoparticles (TiO2 NPs) are inevitably consumed by IBD patients. Currently, there are a few studies on TiO2 NPs exposure to SLI in colitis mice. In this study, a SLI model was built using dextran sodium sulfate (DSS) free-drinking for 7 days after pre-exposure to TiO2 NPs. The changes in the pathological results and liver function indicators suggested that high-dose TiO2 NPs only exhibited a slight injury in the liver. With further analysis, we found that pre-exposure to high-dose TiO2 NPs in mice with SLI led to an increase in intestinal permeability and hepatic LPS content, along with increased inflammatory cytokines and an anti-oxidative system imbalance. Subsequently, accumulated LPS and ROS overproduction activated the NOD-like receptor family pyrin-containing 3 (NLRP3) inflammasome, inducing hepatic cell pyroptosis. To provide compelling evidence, NLRP3 gene-deficient mice were used, and the results showed that the absence of NLRP3 improved liver function, alleviated hepatic inflammation, and reduced hepatic oxidative injury in SLI mice with TiO2 NPs exposure. In summary, these results confirmed the critical role of the NLRP3 inflammasome in the TiO2 NP-aggravated progression of SLI. Our study provided a comprehensive evaluation of foodborne nanoparticles on IBD complications, hoping that more studies can focus on IBD complications affected by environmental factors.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470160/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Selenium Fortification on Growth Performance and Nutritional Compounds of Kale (Brassica oleracea L. Var. acephala DC.). 硒强化对甘蓝生长性能及营养成分的影响

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-22 DOI: 10.3390/foods14183283

Xiu-Ying Zeng, Han Liao, Le-Cheng Shen, Qi Zou, Ting-Ting Lv, Mei Wang, Xiao-Yin Wang

{"title":"Effect of Selenium Fortification on Growth Performance and Nutritional Compounds of Kale (Brassica oleracea L. Var. acephala DC.).","authors":"Xiu-Ying Zeng, Han Liao, Le-Cheng Shen, Qi Zou, Ting-Ting Lv, Mei Wang, Xiao-Yin Wang","doi":"10.3390/foods14183283","DOIUrl":"10.3390/foods14183283","url":null,"abstract":"This study aims to investigate the effects of selenium (Se) fortification on growth performance and the Se content in kale using Se fertilizer, and it determines the influences of Se fortification on the metabolic profile of kale using quasi-targeted metabolomics. The results showed that Se fortification increased the plant height and leaf weight of kale, up-regulated the total Se content and decreased the chlorophyll and total phenolic contents in kale leaf. Se fortification elevated selenate (Se(IV)), selenite (Se(VI)), selenocystine (SeCys2), Se-methylselenocysteine (Se-MeSeCys) and selenomethionine (SeMet) contents, as well as total contents of Se in different forms in kale leaf. Se fortification also changed the metabolic profile of kale leaf, via six particular types of compounds (amino acid and its derivatives; organic acid and its derivatives; carbohydrates and its derivatives; lipids; flavonoids; organoheterocyclic compounds) and eight metabolic pathways (alanine, aspartate and glutamate metabolism; amino sugar and nucleotide sugar metabolism; sulfur metabolism; starch and sucrose metabolism; taurine and hypotaurine metabolism; glycolysis/gluconeogenesis; fructose and mannose metabolism; nitrogen metabolism). Moreover, 24 metabolic biomarkers were screened for kale leaf affected by Se fortification. Furthermore, correlations were observed between metabolic biomarkers and Se contents as well as speciation. These results indicate that Se fortification has a significant influence on the growth performance and nutritional compounds of kale, providing references for the future study on the production and bioactivity of Se-enriched kale.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469545/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Probiotics and Postbiotics for Green Control of Foodborne Pathogens: Intelligent Detection and Biopreservation Strategies for Safer Foods. 绿色控制食源性病原体的益生菌和后益生菌：安全食品的智能检测和生物保存策略。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-22 DOI: 10.3390/foods14183281

Alice N Mafe, Dietrich Büsselberg

{"title":"Probiotics and Postbiotics for Green Control of Foodborne Pathogens: Intelligent Detection and Biopreservation Strategies for Safer Foods.","authors":"Alice N Mafe, Dietrich Büsselberg","doi":"10.3390/foods14183281","DOIUrl":"10.3390/foods14183281","url":null,"abstract":"The extensive use of chemical preservatives in the food industry has raised concerns over their association with gut microbiota imbalance, allergenic reactions, and potential carcinogenicity. Growing consumer demand for \"clean label\" products, coupled with regulatory pressures, has accelerated the search for safer and more sustainable alternatives. In this study, it is reported for the first time that the synthesis of AIEE-type Supra-CDs using p-phenylenediamine (p-PA) and thiourea (TU), a breakthrough that provides a new class of nanomaterials with superior optical and antimicrobial properties. More importantly, the study demonstrates a quantitative improvement of spectral overlap through controllable inner filter effect (IFE), establishing a reliable strategy to enhance detection sensitivity and broaden applicability in food safety monitoring. Beyond their intrinsic antimicrobial potential, these Supra-CDs integrate seamlessly with intelligent detection platforms such as biosensors, CRISPR-based assays, and AI-assisted analytics, enabling real-time evaluation of probiotic- and postbiotic-based preservation systems. By combining novel material synthesis with precision monitoring technologies, this work offers a dual innovation: reducing reliance on synthetic additives while providing scalable tools for sustainable food preservation. The findings not only advance the frontier of biopreservation research but also align with global initiatives for consumer health and environmental sustainability.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469370/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluating the Antimicrobial Efficacy of Citral Nano-Emulsion Against Vibrio parahaemolyticus. 柠檬醛纳米乳剂对副溶血性弧菌的抗菌效果评价。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-21 DOI: 10.3390/foods14183272

Juanjuan Cao, Xiaoxu Zhang, Zihe Qi, Huan Liu

{"title":"Evaluating the Antimicrobial Efficacy of Citral Nano-Emulsion Against Vibrio parahaemolyticus.","authors":"Juanjuan Cao, Xiaoxu Zhang, Zihe Qi, Huan Liu","doi":"10.3390/foods14183272","DOIUrl":"10.3390/foods14183272","url":null,"abstract":"Citral is extensively utilized in the realm of food preservation owing to its excellent antibacterial activity. Nevertheless, being a common essential oil, citral's hydrophobic characteristic considerably limits its potential use and marketability. In this study, we prepared hydrophobic citral into an oil-in-water nano-emulsion by high-pressure homogenization to address its solubility issues in water. The optical ratio of the citral nano-emulsion was established using a combination of response surface experiments. Subsequently, the citral nano-emulsion was employed to suppress Vibrio parahaemolyticus RIMD 2210633 (V. parahaemolyticus). The findings indicated that the citral nano-emulsion had a minimum inhibitory concentration (MIC) of 0.125 mg/mL and a minimum bactericidal concentration (MBC) of 0.25 mg/mL against V. parahaemolyticus, respectively. Furthermore, the nano-emulsion displayed excellent antibacterial properties, mainly by causing cell envelope damage, and also inhibited the production of virulence factors. Finally, citral nano-emulsion was applied to salmon preservation and efficiently controlled the propagation of V. parahaemolyticus in salmon. Our research has addressed the limitations associated with the application of citral and expanded the applications for its use in the food industry.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469764/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0