Foods最新文献

{"title":"Physicochemical and Rheological Characteristics of Monofloral Honeys-Kinetics of Creaming-Crystallization.","authors":"Kerasia Polatidou, Chrysanthi Nouska, Chrysoula Tananaki, Costas G Biliaderis, Athina Lazaridou","doi":"10.3390/foods14101835","DOIUrl":"https://doi.org/10.3390/foods14101835","url":null,"abstract":"<p><p>The quality and stability of honeys are strongly influenced by their chemical composition and physicochemical properties, which vary with botanical origin. This study examined the physicochemical and compositional properties of cotton, heather, orange, thyme, Christ's thorn, and chestnut monofloral honey samples, as well as the kinetics of the creaming-crystallization process by monitoring rheological and color parameters. All samples had moisture content lower than the legislation limit (<20%) and a_w ≤ 0.60. Chestnut and heather honeys exhibited the highest electrical conductivity and darkest color. Fructose was the predominant sugar in all samples, with thyme having the highest content. Viscosity decreased exponentially with increasing moisture, with thyme honey being the most viscous. Principal component analysis showed distinct clustering of samples based on their compositional-physicochemical characteristics. Calorimetry revealed the water's plasticization effect on honey solids, lowering their glass transition temperature, with the data fitting well to the Gordon-Taylor model. Rheometry indicated a Newtonian-like behavior for liquid honeys, evolving towards a pseudoplastic response upon creaming-crystallization. Cotton honey crystallized rapidly, thyme honey showed moderate crystallization propensity, while samples of heather honey gave a diverse response depending on composition. Overall, high glucose content and/or low fructose/glucose ratio promoted honey crystallization, leading to the formation of highly viscous-creamed honey preparations.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of Pesticide Residues in Fresh Fruits in the Serbian Market by LC-MS/MS.","authors":"Isidora Kecojević, Danica Mrkajić, Vladimir Tomović, Biljana Bajić, Milana Lazović, Ana Joksimović, Mila Tomović, Aleksandra Martinović, Dragan Vujadinović, Srđan Stefanović, Vesna Đorđević","doi":"10.3390/foods14101828","DOIUrl":"https://doi.org/10.3390/foods14101828","url":null,"abstract":"<p><p>The concentrations of pesticide residues were determined in 2164 samples of 46 fruit species, collected over a 4-year period. Fruits originated from 59 countries, including Serbia (N = 199). Pesticide residues were determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS) after extraction using a modified QuEChERS protocol. A total of 173 pesticide residues were detected. Of the fruit samples, 62.57% had pesticide residues at or above 0.01 mg/kg, and 4.67% exceeded the maximum residue limits (MRLs) set by the Serbian regulation. MRL values were most often exceeded in pomegranate and citrus fruits (grapefruit and mandarin). The most frequently found pesticide was imazalil (detected in 624 samples, 28.84%), with the highest concentration (93.870 mg/kg) found in a grapefruit sample. Multiple pesticides were detected in 50.92% of the fruit samples, and two grapefruit samples contained up to 44 pesticide residues.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144156750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Moving Beyond Indices: A Systematic Approach Integrating Food System Performance and Characteristics for Comprehensive Food Security Assessment.","authors":"Muna A Al-Ansari, Hamad Nabeel, Galal M Abdella, Tarek El Mekkawy","doi":"10.3390/foods14101834","DOIUrl":"https://doi.org/10.3390/foods14101834","url":null,"abstract":"<p><p>Food security indices are widely used to support decision making and provide a structured assessment of countries' capacities to withstand global environmental and economic crises. However, these indices have inherent limitations, including potential biases in ranking and a lack of structural insights into food system dynamics. This study presents a systematic approach that combines elastic-net regression-based feature selection and two-step clustering to address some of these limitations and equip decision makers with structured procedures for making informed decisions and supporting food system management. The mathematical and operational procedures of the proposed approach were demonstrated through an illustrative example using the EIU dataset of 94 countries. The study investigated the sensitivity of composite indicators to extreme data points, relative weights, and dimensionality reduction. After applying elastic-net regression, 15 indicators were selected for Model 1 (M1) and 9 for Model 2 (M2) from an initial set of 25 indicators. Subsequently, two-step clustering grouped the countries into four distinct clusters, reflecting combinations of food system characteristics and income levels. The results demonstrate that countries with industrialized, consolidated food systems and high per capita income tend to exhibit greater food security. Conversely, countries with rural or traditional food systems and low-income levels are more vulnerable to food insecurity. By incorporating statistical rigor and empirical structure discovery, this methodology addresses key limitations of existing indices. It provides an adaptive, transparent framework that informs targeted policy by linking the structural characteristics of food systems to tangible food security outcomes.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antibiofilm Power of Basil Essential Oil Against Fish-Originated Multidrug-Resistant <i>Salmonella</i> and <i>Bacillus</i> spp.: Targeting Biofilms on Food Contact Surfaces.","authors":"Valentina Pavone, Francisco Emilio Argote-Vega, Waleed Butt, Junior Bernardo Molina-Hernandez, Domenico Paludi, Johannes Delgado-Ospina, Luca Valbonetti, José Ángel Pérez-Álvarez, Clemencia Chaves-López","doi":"10.3390/foods14101830","DOIUrl":"https://doi.org/10.3390/foods14101830","url":null,"abstract":"<p><p>The antimicrobial and antibiofilm efficacy of two <i>Ocimum basilicum</i> L., essential oils sourced from Colombia (BEOC) and Italy (BEOI), was evaluated against multidrug-resistant fish isolates of <i>Salmonella enterica</i> subsp. <i>salamae</i>, <i>Bacillus thuringiensis</i>, and <i>Bacillus oceanisediminis</i>-species for which such activity has not been previously reported. Using a fish-based model system (FBMS), we found that BEOI, rich in linalool (69.86%), exhibited stronger antimicrobial activity than camphor-dominated BEOC (24.61%). The antimicrobial effects of both EOs were strain- and concentration-dependent, with minimum bactericidal concentration (MBC) 3.75-15.0 µL/mL for BEOI and 15.0-30.0 µL/mL for BEOC. Pure linalool showed even greater potency (MBC: 0.0125 to 0.025 µL/mL). Confocal laser scanning microscopy revealed that BEOI induced severe membrane damage (27% of the cells within 1 h), ultimately leading to the death of 96% of the cells after 24 h. Biofilm formation, assessed in both FBMS and tryptone soy broth (TSB), was strain-dependent, with FBMS promoting higher biofilm production than TSB. Moreover, significant differences in biofilm morphotypes were observed, with the morphotype PDAR (pink dry and rough), characterized by only cellulose, being the most frequently exhibited by the strains (7/15), while BDAR (brown dry and rough), characterized by only curli, was the least expressed (7/15); the remaining strains presented morphotype RDAR. In addition, the strains in polystyrene surfaces accumulated more biomass than stainless steel 304. Notably, BEOI and linaool significantly reduced biofilm formation across all strains, with a reduction of 90% in <i>S. enterica</i> subsp. <i>salamae</i> strains (TJC19 and TJC21. These strains with the RDAR phenotype likely contribute to their strong biofilm-forming capacity. Our findings highlight BEOI's potential as a natural anti-biofilm agent in food processing environments, offering a promising strategy to combat multidrug-resistant bacteria biofilm-related challenges in the food industry.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correction: Starkute et al. Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (<i>Rubus idaeus</i>), Blueberry (<i>Vaccinium myrtillus</i>) and Elderberry (<i>Sambucus nigra</i>) Industry By-Products. <i>Foods</i> 2023, <i>12</i>, 2860.","authors":"Vytaute Starkute, Justina Lukseviciute, Dovile Klupsaite, Ernestas Mockus, Jolita Klementaviciute, João Miguel Rocha, Fatih Özogul, Modestas Ruzauskas, Pranas Viskelis, Elena Bartkiene","doi":"10.3390/foods14101831","DOIUrl":"https://doi.org/10.3390/foods14101831","url":null,"abstract":"<p><p>With this Correction the journal's Editorial Office and Editorial Board are jointly issuing a resolution to the Expression of Concern [...].</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Composition and Bioactive Profiles of Farmed and Wild Watermeal (<i>Wolffia globosa</i>).","authors":"Nidthaya Seephua, Parinya Boonarsa, Hua Li, Pornpisanu Thammapat, Sirithon Siriamornpun","doi":"10.3390/foods14101832","DOIUrl":"https://doi.org/10.3390/foods14101832","url":null,"abstract":"<p><p>This study assessed the nutritional composition, bioactive compounds, phytosterol content, amino acids, and fatty acid profiles of watermeal cultivated under farm conditions (WF1) and harvested from natural environments (WF2 and WF3). WF1 exhibited the highest levels of protein (22.7%), dietary fiber (16.5%), total phenolic content (3.9 mg GAE/g DW), and total flavonoid content (5.0 mg QE/g DW). Chlorophyll and <i>β</i>-glucan contents were comparable across all samples. WF1 also showed the highest total amino acid content, while WF2 had the highest lysine and tryptophan levels. Although essential amino acid profiles were slightly below WHO/FAO/UNU reference values, watermeal remains a promising complementary plant protein source. Fatty acid analysis revealed a consistently high α-linolenic acid content (30%) across all samples, highlighting its value as a natural source of omega-3 fatty acids. Minor differences in amino acid and fatty acid profiles suggest an influence of environmental conditions. The most pronounced difference between the farmed and naturally sourced samples was observed in phytosterol content, which was highest in the farmed sample. Overall, despite variations in cultivation sources, watermeal consistently exhibits a rich nutritional profile, reinforcing its potential as a sustainable, nutrient-rich biomaterial for functional food applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Environmental Humidity on Instant Coffee Stability: Defining Moisture Thresholds for Quality Degradation and Shelf Life Prediction.","authors":"Marco Lopriore, Marilisa Alongi, Marika Valentino, Monica Anese, Maria Cristina Nicoli","doi":"10.3390/foods14101826","DOIUrl":"https://doi.org/10.3390/foods14101826","url":null,"abstract":"<p><p>Instant coffee powder is highly sensitive to environmental humidity, which can significantly affect its quality during storage. The objective of this study was to evaluate the storage stability of instant coffee by assessing the moisture uptake and monitoring the evolution of key quality indicators under different environmental relative humidity (ERH) conditions. To this purpose, instant coffee was removed from its original packaging and stored at 11, 32, and 65% relative humidity (ERH) at 20 °C. Quality parameters related to both the powder (visual appearance and solubilization time) and the resulting brew (pH) were monitored over time. The coffee stored at 11% ERH demonstrated stability throughout the observation period. Storage at 32% ERH resulted in short-term powder stability, but a notable pH decline after six months. At 65% ERH, critical moisture levels were exceeded within one week, resulting in rapid visual degradation, impaired solubilization, and reduced brew quality within three months. The acquired findings on the behavior of a dry food powder under various storage conditions are particularly relevant in the context of the increasing application of compostable packaging with low moisture barriers, in conjunction with the need to manage the secondary shelf life of dry food powders whose use is often parceled.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157620","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technological Advancements of Insoluble Dietary Fiber from Food By-Product Processing: A Review.","authors":"Domenico Mammolenti, Francesca Romana Lupi, Noemi Baldino, Domenico Gabriele","doi":"10.3390/foods14101822","DOIUrl":"https://doi.org/10.3390/foods14101822","url":null,"abstract":"<p><p>Insoluble dietary fibers (IDFs) represent one of the most promising candidates for novel food formulations, since they can be produced from a wide range of food by-products and wastes, have health benefits, and often enhance the rheology and stability of foods. Recently, the most innovative engineering and processing aspects of these attractive ingredients have received considerable attention. The present work is aimed at enlightening the technological state of the art regarding IDFs (much less investigated than soluble fibers, as discussed in this review). The review begins with a brief but crucial discussion on the definition of this type of dietary fiber by highlighting the raw materials, functional properties, physiological activity, and stabilization capacity in food products. The analysis of the rheological methods dedicated to the technical investigations of these ingredients and recent advancements are discussed. Finally, food processing technologies used in the formulation of foods containing insoluble IDFs, such as homogenization techniques, are discussed.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extraction, Purification, Component Analysis and Bioactivity of Polyphenols from <i>Artemisia dracunculus</i> L.","authors":"Lin Chen, Buhailiqiemu Abudureheman, Omar Anwar, Emran Abdugini, Jianlin Zhang, Rui Tang, Zhihui Gao, Haibo Pan, Xingqian Ye","doi":"10.3390/foods14101823","DOIUrl":"https://doi.org/10.3390/foods14101823","url":null,"abstract":"<p><p><i>A. dracunculus</i> L., is a species of traditional Chinese medicine herbs, widely distributed northwestern China and used as antidiabetic, antibacterial etc., but the active compounds and their abundance have not been systematically investigated. This research focused on the following: (i) optimizing polyphenol extraction/purification from <i>A. dracunculus</i>; (ii) UPLC-QE-based profiling of polyphenolic composition; (iii) FT-IR-assisted structural elucidation; and (iv) functional assessment of antioxidant and antibacterial properties. The results showed that the highest extraction yield of crude polyphenols of <i>A. dracunculus</i> (CPA) reached 5.02 ± 0.04% at an ethanol concentration of 70% of 70 °C with a solid-to-liquid ratio of 1:20 (g/mL). The D101 macroporous resin is the best one for polyphenolpurification of <i>A. dracunculus</i> (PPA), with a purification efficiency of 60.48 ± 1.87%. UPLC-QE analysis identified 36 polyphenolic compounds in PPA, in whic the content of protocatechuic acid is the highest at 1338.05 ± 1.83 ng/mg. The absorption peaks at 1691 cm^-1 (carbonyl, C=O), 1605 cm^-1and 1518 cm^-1 (aromatic C=C), as well as 1275 cm^-1 and 1369 cm^-1 (C-O stretching), indicated the presence of phenolic acids, flavonoids and tannins in PPA by FT-IR. PPA exhibited significant antioxidant activity, which reached 81.73 ± 1.43% for DPPH, 87.11 ± 1.57% for hydroxyl and 85.74 ± 1.52% for ABTS+. It also demonstrated strong antibacterial activity against nine common pathogenic bacteria, but not to Escherichia coli. <i>A. dracunculus</i> polyphenols demonstrate potent bioactive properties, suggesting potential applications in functional foods and natural preservatives.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative Study by HPTLC of Selected <i>Capparis spinosa</i> Samples (Buds and Leaves) from the Cycladic Islands in Greece.","authors":"Evgenia Fotiadou, Antigoni Cheilari, Konstantia Graikou, Ioanna Chinou","doi":"10.3390/foods14101827","DOIUrl":"https://doi.org/10.3390/foods14101827","url":null,"abstract":"<p><p><i>Capparis spinosa</i> is an edible plant with a long history in the Mediterranean region since antiquity. Its flower buds and leaves are mostly consumed salted or fermented (in vinegar) and are rarely eaten raw or dried. For the first time, caper samples subjected to different preservation processes (dried, salted, and desalted) were studied, foraged from the most producing Cycladic islands in Greece (Sifnos, Serifos, and Tinos). The quantitative determination of the flavonoids rutin and quercetin was carried out using high performance thin-layer chromatography (HPTLC), revealing the abundance of rutin in the buds and leaves (9.26-76.85 mg/g dry extract). Only one sample of desalted buds from Serifos showed a sufficient amount of quercetin (2.88 mg/g dry extract). The determination of total phenolic content (TPC) showed a decrease during brine (salted) preservation (11.7-37.7 mg GAE/g extract) compared to air-dried samples (50.9-62.4 mg GAE/g extract). The DPPH evaluation (8.0-35.2% inhibition at 200 μg/mL) was in agreement with the TPC results. All extracts showed stronger activity against Gram positive bacteria and the human pathogenic fungi <i>C. glabrata</i>. The samples from Sifnos exerted better bioactivities, with air-drying being the most effective preservation process in terms of antioxidant properties and phenolic content, although it resulted in a more bitter taste. Due to its high economic value, the caper holds great potential for further exploitation through better established and optimized processes in the food industry.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}