Foods最新文献

{"title":"Utilization of Biomass Waste from Citrus Fruits for the Production of Essential Oils.","authors":"Esmeralda Quilo Catucuamba, Jimmy Alba Lechón, Favian Bayas Morejón, Orlando Meneses Quelal, Juan Gaibor Chávez","doi":"10.3390/foods15081446","DOIUrl":"10.3390/foods15081446","url":null,"abstract":"<p><p>The valorization of citrus peel residues represents an important strategy for promoting circular bioeconomy approaches in the agri-food sector. This study evaluated the biorefinery potential of ten citrus varieties cultivated in Bolívar Province, Ecuador, including mandarin (<i>Citrus reticulata criolla</i>, <i>Citrus nobilis</i> Loureiro, <i>Citrus tangerina</i>, <i>Citrus unshiu</i>), lemon (<i>Citrus aurantifolia Swingle</i>, <i>Citrus limonia</i>, <i>Citrus limonum</i>, <i>Citrus latifolia</i>), and grapefruit (<i>Citrus paradisi</i>, <i>Citrus paradisi</i> Macfad.), focusing on the extraction and characterization of essential oils from peel biomass. The residual biomass was characterized through proximate and elemental analyses to determine its physicochemical properties, and essential oils were extracted under two maceration times (8 and 12 h) to evaluate the influence of extraction conditions on yield. Chemical composition was determined by gas chromatography-mass spectrometry (GC-MS). The results revealed significant variability among varieties in moisture, ash, and volatile solids content. Citrus nobilis Loureiro showed the highest extraction yield, while grapefruit varieties exhibited the greatest increase in yield with extended maceration time. Limonene was identified as the predominant compound in all essential oils, reaching concentrations above 90% in grapefruit samples, and significant intervarietal differences in monoterpene profiles were observed. Extraction kinetics were evaluated using seven mathematical models, among which the Monod model showed the best fit to the experimental data (R² > 0.99), demonstrating strong predictive capability. These findings highlight the potential of citrus peel residues as sustainable sources of high-value essential oils and provide a quantitative framework for optimizing extraction processes within citrus biorefinery systems.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 8","pages":""},"PeriodicalIF":5.1,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13115153/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147812421","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}

{"title":"Processing and Valorization of Wheat Bran, Germ and Their Fractions: An Evidence-Graded Review of Composition, Technologies and Applications.","authors":"Daniela Marisa Ferreira, Ezequiel R Coscueta, María Emilia Brassesco, Manuela Pintado","doi":"10.3390/foods15081455","DOIUrl":"10.3390/foods15081455","url":null,"abstract":"<p><p>Wheat processing generates large volumes of co-products, particularly wheat bran (WB) and wheat germ (WG), which remain underutilized despite their high content of dietary fiber, phenolic compounds, bioactive peptides, and lipophilic antioxidants. Although their composition and processing have been widely investigated, an integrated and application-oriented evaluation of these fractions remains limited. This review provides a structured and critical analysis of WB, raw and defatted WG, and wheat germ oil (WGO), linking composition, processing strategies, and functional performance within a unified framework. Conventional and emerging technologies, including enzymatic hydrolysis, fermentation, thermomechanical treatments, and supercritical CO₂ extraction, are discussed in terms of selectivity, impact on techno-functional properties, and scalability. An evidence-grading approach is introduced to distinguish bioactivities supported by chemical assays, cell-based models, animal studies, or human data, enabling a more rigorous interpretation of health-related effects. Across applications, these co-products have been incorporated into food systems and related sectors, primarily showing improvements in nutritional composition, oxidative stability, and product performance under experimental conditions. However, translation to an industrial scale remains constrained by techno-economic limitations, regulatory requirements, and stability challenges. This work highlights the need for integrated processing strategies aligned with industrial feasibility to support the development of sustainable cereal biorefineries.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 8","pages":""},"PeriodicalIF":5.1,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13115163/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147812826","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}

{"title":"Elucidating the Impact of Gamma Irradiation Treatment Prior to Aging on Light-Flavor Tartary Buckwheat Baijiu Flavor Profiles: A Multimodal Analysis Combining E-Nose, E-Tongue and HS-GC-IMS.","authors":"Zhiqiang Shi, Qing Li, Chen Xia, Yan Wan, Kun Hu, Zhiming Hu, Shengnan Zhong, Yuhan Yang, Yongqing Zhu, Peng Wei, Ke Li","doi":"10.3390/foods15081441","DOIUrl":"10.3390/foods15081441","url":null,"abstract":"<p><p>This study comprehensively analyzed the effects of gamma irradiation (GI) on the flavor profile of aged light-flavor tartary buckwheat Baijiu (LTB) using E-nose, E-tongue, and high-sensitivity headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 30 volatile organic compounds (VOCs) were identified, with concentrations showing significant dose-dependent correlations with GI treatment. Aging alone reduced harsh and pungent VOCs (e.g., 1-propanol, 2-methyl butanoic acid ethyl ester), while GI followed by aging further decreased undesirable compounds (e.g., butanal-D, pyrrolidine) and enhanced beneficial flavor components, such as 1,1-diethoxy ethane-D and butanoic acid propyl ester. Notably, this treatment partially restored 1-propanol, triethylamine, and 2-butanone-M, though their levels remained significantly lower than in newly brewed LTB, achieving a more balanced purity and flavor complexity. The significantly elevated levels of tetrahydrofuran-M/D, 1,1-diethoxy ethane-D, and cyclohexane in GI-treated aged LTB, along with their dose-dependent accumulation patterns, suggest their potential as reliable markers. Multivariate analysis confirmed that all three techniques (E-nose, E-tongue, and HS-GC-IMS) effectively differentiated LTB samples, with strong correlations between E-nose and HS-GC-IMS data, as well as between E-tongue and HS-GC-IMS results. This work provides flavor fingerprints and potential markers for gamma-irradiated LTB identification, while proposing an innovative technical approach for rapid flavor assessment of light-flavor Baijiu.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 8","pages":""},"PeriodicalIF":5.1,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13116369/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147812902","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}

{"title":"Measurement and Modeling of Sustainable Food Choice and Purchasing Behavior: A Systematic Review of Methods and Models.","authors":"Tiago Negrão Andrade, Helena Maria André Bolini","doi":"10.3390/foods15081442","DOIUrl":"10.3390/foods15081442","url":null,"abstract":"<p><p>Despite decades of methodological sophistication, research on sustainable food behavior remains critically limited in predicting actual purchases. This study aims to examine how methodological fragmentation across psychometric, econometric, and behavioral approaches affects the predictive validity of sustainable food choice and purchasing behavior. This integrative systematic review of 62 empirical studies across psychometric validation, discrete choice experiments (DCEs), trust and cognitive biases, and objective behavioral measurement diagnoses the structural disarticulation between these traditions as the primary cause of limited predictive validity. Findings reveal a pronounced inversion of the evidence hierarchy: while self-report studies report moderate attitude-behavior correlations (β ≈ 0.40-0.50, self-report), the only long-term study using objective scanner data demonstrates that this relationship collapses to a virtually null effect (β = 0.022), representing a 95.6% decay in predictive capacity. Psychometric instruments demonstrate strong structural validity but lack ecological validation against actual purchases. DCEs have evolved econometrically (from MNL to GMNL models), yet remain isolated from psychological theory and real-world validation. Critically, no reviewed study integrated validated scales, a DCE, and objective behavioral data within a single design. Key moderators-skepticism, halo effects, and affective heuristics-are systematically underoperationalized. To overcome this impasse, we propose Hybrid Choice Models (HCM) as the central tool to formally articulate latent attitudes, stated preferences, and observed behavior, enabling cumulative evidence to inform policy and market strategies with greater predictive accuracy. These findings indicate that predictive advances depend on integrating measurement paradigms to achieve ecologically valid and policy-relevant models of sustainable consumer behavior.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 8","pages":""},"PeriodicalIF":5.1,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13115353/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147812970","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}

{"title":"Environmental Regulation, Molecular Profiling, and Preliminary Functional Evaluation of Extracellular Vesicles from <i>Pleurotus tuber-regium</i>.","authors":"Wen Li, Junyi Fang, Xiaoyan Zhang, Mengmeng Xu, Peter Chi Keung Cheung, Guiyang Shi, Lei Chen, Zhongyang Ding","doi":"10.3390/foods15081439","DOIUrl":"10.3390/foods15081439","url":null,"abstract":"<p><p>Extracellular vesicles (EVs) from the edible mushroom <i>Pleurotus tuber-regium</i> (PTR) were investigated with respect to their environmental responsiveness, molecular features, and preliminary functional properties. PTR-EVs were characterized by dynamic light scattering, nanoparticle tracking analysis, and transmission electron microscopy. Proteomic analysis revealed enrichment of ribosomal and proteasomal proteins, redox-related enzymes, and vesicle trafficking components, suggesting non-random molecular representation. Small RNA sequencing identified abundant novel miRNAs with predicted targets involved in nitrogen metabolism, cell wall remodeling, redox regulation, and ubiquitin-mediated proteolysis. Among the tested factors, temperature showed the strongest association with vesicle production, with particle concentration increasing from 1.22 × 10⁹ to 7.31 × 10⁹ particles/mL at 34 °C, approximately six-fold higher than at 30 °C. Transcriptomic profiling showed coordinated repression of cell wall-associated genes and redox enzymes, together with induction of endoplasmic reticulum proteostasis pathways, consistent with stress-associated changes in the cellular context of vesicle release. Ultrasonicated PTR-EVs exhibited enhanced DPPH and ABTS radical-scavenging activities in chemical assays, with DPPH increasing from 59.52% to 71.73% and ABTS from 38.25% to 40.51%. Encapsulation efficiencies reached 32.67% ± 1.3% for proanthocyanidins and 46.01% ± 0.5% for curcumin. PTR-EVs showed the best short-term stability at pH 7 and 4 °C, supporting their further evaluation as an edible fungal vesicle platform for food-related nanoscale delivery.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 8","pages":""},"PeriodicalIF":5.1,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13115048/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147812952","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}

{"title":"Germination as a Bioprocess: Unraveling Its Impact on the Nutritional and Flavor Profile in Four Quinoa Beer Varieties.","authors":"Jiachen Xu, Yanling Zhang, Zhiyu Liu, Chaosheng Wu, Wei Wang, Xiao Feng, Caili Fu","doi":"10.3390/foods15081443","DOIUrl":"10.3390/foods15081443","url":null,"abstract":"<p><p>Quinoa contains all the essential amino acids for human nutrition, which is also known to be gluten-free. In this research, black, red, white, and gray quinoa were germinated to ferment beers. The effects of germination as a bioprocess on the nutritional profile, anti-nutrients, and flavor development in quinoa beers were systematically investigated, and a comprehensive comparison was made with two commercially popular beers. The results indicated that the optimal germination time for quinoa in beer production was 48 h. Germination significantly increased the contents of polyphenols (255.9 mg/L in white quinoa beer) and flavonoids (404.34 mg/L in red quinoa beer), which enhanced the antioxidant activity of the beers. Furthermore, the levels of protein and γ-aminobutyric acid were elevated through germination. Notably, germination markedly improved the potential nutritional accessibility of the beers through reducing the anti-nutritional factors, including phytic acid, tannins, and trypsin inhibitor. In terms of flavor, quinoa beers developed a unique and pleasant aromatic profile, characterized by compounds such as ethyl octanoate, ethyl 9-decenoate, and ethyl pentadecanoate, which distinguished them from commercial beers. In conclusion, germinated quinoa can serve as a high-quality brewing material for producing beer with enhanced nutritional value, reduced anti-nutrients, and improved flavor characteristics.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 8","pages":""},"PeriodicalIF":5.1,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13116342/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147812981","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}

{"title":"Comparative Analysis of Meat Quality in Hu Sheep and Their Crossbred Lambs.","authors":"Lei Zhang, Shuwei Dong, Yujia Xing, Siqi Li, Shutao Shang, Zhihao Wang, Shijie Bi, Fenghong Wang, Gao Gong, Lei Qu","doi":"10.3390/foods15081444","DOIUrl":"10.3390/foods15081444","url":null,"abstract":"<p><p>This study focuses on the selection of hybrid combinations of Hu sheep and meat quality analysis. A comparative analysis of meat quality and volatile flavor compounds was conducted using three hybrid groups-Australian White-Hu (AH), White Suffolk-Hu (SH), and Southdown-Hu (NH)-and a pure Hu sheep group (HH) as research subjects. The results show that in terms of basic nutritional quality, the moisture content in the NH group was significantly higher than that in the HH group (<i>p</i> < 0.05), and the crude protein content in the NH group was significantly higher than that in the HH group (<i>p</i> < 0.05). Regarding physicochemical properties, the NH group had significantly higher meat color scores, L*, a*, and b* values, than the other groups (<i>p</i> < 0.05), along with the best tenderness and cooking yield. An analysis of amino acids, fatty acids, and volatile flavor compounds in lambs from different hybrid combinations revealed significant differences in the contents of lys, thr, asp, and his (<i>p</i> < 0.01). Although no significant differences were found in the fatty acid composition scores among the AH, SH, NH, and HH groups, all groups met the FAO/WHO recommended values. The NH group not only had the highest MUFA and total fatty acid content but also the highest levels of trans-petroselinic acid and trans-vaccenic acid, the two most abundant trans fatty acids. A total of 43 volatile organic compounds were detected in the four groups, among which 10 were identified as differential compounds. This study provides a scientific basis for the hybrid utilization of Hu sheep and offers technical support for the transformation and upgrading of the regional meat sheep industry.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 8","pages":""},"PeriodicalIF":5.1,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13116829/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147812986","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}

{"title":"Integrated Curcumin-Based Polylactic Acid Film with Screen-Printed Indicator for Real-Time Shrimp Freshness Monitoring.","authors":"Kelan Liu, Shasha Zhang, Xiaoxue Han, Yuye Zhong, Shaoyun Huang, Xianwen Ke","doi":"10.3390/foods15081453","DOIUrl":"10.3390/foods15081453","url":null,"abstract":"<p><p>To reduce food waste and mitigate health risks from accidentally consuming spoiled food, freshness-indicating technologies are increasingly demanded. However, conventional colorimetric-based freshness-indicating packaging is limited by instability, subtle color changes, and complex production processes. This study presents a curcumin-based ink suitable for eco-friendly polylactic acid (PLA) food packaging films enabling real-time shrimp freshness monitoring via integrated intelligent packaging. The ink comprised curcumin as the indicator, ethyl cellulose (EC) and polyvinyl butyral (PVB) as binders, and polyethylene glycol 400 (PEG 400) to regulate permeability. Excellent printability was demonstrated by fineness, initial dryness and fluidity tests. It also demonstrated good thixotropic, viscosity, and flow curve properties. Printing minimally affected the PLA films' mechanical and barrier properties. The indicator label showed high sensitivity, rapid response, and excellent reversibility to ammonia vapor. Practical application in monitoring shrimp spoilage at 25 °C and 4 °C revealed a strong correlation between the distinct color transition of the label and the increase in total volatile basic nitrogen (TVB-N) content and pH value, providing a reliable visual warning before obvious spoilage signs appeared. This work provides a viable integrated indicator packaging strategy for developing intelligent packaging, offering significant potential to reduce food waste and enhance supply chain transparency for perishable goods.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 8","pages":""},"PeriodicalIF":5.1,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13115297/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147812738","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}

{"title":"Global Regulatory Mandates as Drivers for Advanced Chemical Analysis in Food Safety.","authors":"Lin Guo, Xiaoxiao Dong, Heng Zhou, Zilong Liu, Xingchuang Xiong","doi":"10.3390/foods15081454","DOIUrl":"10.3390/foods15081454","url":null,"abstract":"<p><p>The globalization of the food supply chain presents complex challenges for safety assurance within a highly fragmented regulatory landscape. This review synthesizes the frameworks of eight influential jurisdictions-including the European Union (EU), the United States, China, and Codex Alimentarius-to evaluate how legal mandates function as regulatory drivers that guide the evolution of analytical chemistry. By examining legislation on Maximum Residue Limits (MRLs), positive list systems, and method validation guidelines (e.g., SANTE), we demonstrate that strict preventive controls have established chromatography coupled with tandem mass spectrometry (LC/GC-MS/MS) as the universal standard for multi-residue screening. We show that global regulatory fragmentation is not merely an administrative artifact, but is rooted in divergent toxicological philosophies and localized dietary exposure models. This regulatory heterogeneity requires analytical laboratories to adopt a posture of \"defensive technological redundancy,\" forcing them to continuously optimize targeted methods against the strictest global default limits (e.g., 0.01 mg/kg). We establish that this continuous methodological escalation for ultra-trace quantification has reached practical and operational limits. Consequently, we conclude that the future of food safety testing must transition from static target-list compliance toward adaptable, non-targeted chemical profiling using High-Resolution Mass Spectrometry (HRMS), enabling laboratories to proactively address emerging contaminants, food fraud, and the complexities of modern food matrices.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 8","pages":""},"PeriodicalIF":5.1,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13115173/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147812921","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}

{"title":"Unlocking the Potential of Sea Fennel, an Emerging Food Crop: Physicochemical, Microbial, and Aromatic Traits Shaped by Fermentation and Pickling.","authors":"Maryem Kraouia, Antonietta Maoloni, Aizhan Ashim, Benedetta Fanesi, Lama Ismaiel, Deborah Pacetti, Giorgia Rampanti, Federica Cardinali, Vesna Milanovic, Cristiana Garofalo, Andrea Osimani, Lucia Aquilanti","doi":"10.3390/foods15081450","DOIUrl":"10.3390/foods15081450","url":null,"abstract":"<p><p>Sea fennel (<i>Crithmum maritimum</i> L.) is an emerging crop valued for its nutritional and sensory properties and has been reported to exert health-promoting effects, including antioxidant, anti-inflammatory, antimicrobial, and cardioprotective activities, as well as potential benefits for gut health and metabolic regulation. Building on these features, the present study aimed to unlock the potential of sea fennel to produce novel pickles. Two independent batches were prepared using young leaves and stems of sea fennel fermented in brine. After fermentation, salt concentration was standardized in all prototypes, and two types of vinegar (apple and wine) were added at four acetic acid levels (0.05%, 0.2%, 0.5%, and 0.7%). All prototypes were subsequently subjected to mild pasteurization. During fermentation, physicochemical and microbiological parameters were monitored, while after pasteurization additional physicochemical, microbiological, volatile organic compound (VOCs), and sensory analyses were performed during storage. In both batches and across all prototypes, fermentation resulted in a significant pH decrease, dominance of lactic acid bacteria, inhibition of Enterobacteriaceae, and a gradual increase in yeasts. Following vinegar addition and pasteurization, pH, titratable acidity, and salt content remained stable over six months of storage in most prototypes, particularly those with 0.2% acetic acid. Pasteurization effectively inactivated lactic acid bacteria and Enterobacteriaceae in all prototypes, whereas yeasts and mesophilic bacteria persisted in low-acidity samples (0.05%). Therefore, the 0.05% acidity samples were later excluded due to mid-stage microbial spoilage. Batch-dependent differences were observed in color and sensory attributes, with batch 2 showing higher overall stability mainly in acidic flavor and aroma, particularly in prototypes with 0.2% acidity. VOCs analysis revealed profiles primarily driven by batch variation, with secondary modulation by vinegar type: sesquiterpenes remained stable, while γ-terpinene, limonene, and <i>p</i>-cymene were the dominant compounds, with greater stability observed in batch 2. Overall, the combined use of lactic acid fermentation, vinegar pickling, and mild pasteurization represents a promising strategy for preserving sea fennel and supports its potential as a vegetable crop.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 8","pages":""},"PeriodicalIF":5.1,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13116785/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147813091","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}