IF 4.7 2区农林科学

Foods Pub Date : 2025-07-05 DOI: 10.3390/foods14132382

Stevens Duarte, Janaina Sánchez-García, Joanna Harasym, Noelia Betoret

{"title":"Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free Bread.","authors":"Stevens Duarte, Janaina Sánchez-García, Joanna Harasym, Noelia Betoret","doi":"10.3390/foods14132382","DOIUrl":"10.3390/foods14132382","url":null,"abstract":"Almond bagasse, a by-product of almond milk production, is rich in fibre, protein, polyunsaturated fatty acids, and bioactive compounds. Its incorporation into food products provides a sustainable approach to reducing food waste while improving nutritional quality. This study explored the impact of enriching rice flour with almond bagasse powders-either hot air-dried (HAD60) or lyophilised (LYO)-at substitution levels of 5%, 10%, 15%, 20%, 25%, and 30% (w/w), to assess effects on gluten-free bread quality. The resulting flour blends were analysed for their physicochemical, techno-functional, rheological, and antioxidant properties. Gluten-free breads were then prepared using these blends and evaluated fresh and after seven days of refrigerated storage. The addition of almond bagasse powders reduced moisture and water absorption capacities, while also darkening the bread colour, particularly in HAD60, due to browning from thermal drying. The LYO powder led to softer bread by disrupting the starch structure more than HAD60. All breads hardened after storage due to starch retrogradation. The incorporation of almond bagasse powder reduced the pasting behaviour-particularly at substitution levels of ≥ 25%-as well as the viscoelastic moduli of the flour blends, due to fibre competing for water and thereby limiting starch gelatinisation. Antioxidant capacity was significantly enhanced in HAD60 breads, particularly in the crust and at higher substitution levels, due to Maillard reactions. Furthermore, antioxidant degradation over time was less pronounced in formulations with higher substitution levels, with HAD60 proving more stable than LYO. Overall, almond bagasse powder improves the antioxidant profile and shelf-life of gluten-free bread, highlighting its value as a functional and sustainable ingredient.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249467/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617034","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

Effects of Different Farming Models on Muscle Quality, Intestinal Microbiota Diversity, and Liver Metabolism of Rice Field Eel (Monopterus albus). 不同养殖模式对黄鳝肌肉品质、肠道菌群多样性和肝脏代谢的影响

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-05 DOI: 10.3390/foods14132383

Yifan Zhao, Wenzong Zhou, Muyan Li, Yuning Zhang, Weiwei Lv, Weiwei Huang, Hang Yang, Quan Yuan, Mingyou Li

{"title":"Effects of Different Farming Models on Muscle Quality, Intestinal Microbiota Diversity, and Liver Metabolism of Rice Field Eel (Monopterus albus).","authors":"Yifan Zhao, Wenzong Zhou, Muyan Li, Yuning Zhang, Weiwei Lv, Weiwei Huang, Hang Yang, Quan Yuan, Mingyou Li","doi":"10.3390/foods14132383","DOIUrl":"10.3390/foods14132383","url":null,"abstract":"As consumer demand for quality fish products continues to rise, quality has become a key factor in market competition. Ecological aquaculture research is exploring various farming methods to balance high-quality demand with environmental protection. This study compared three aquaculture models-cage culture (CG), recirculating aquaculture (RAG), and rice-fish co-culture (RG)-by analyzing muscle quality (AOAC, GC-MS), intestinal microbiota (16S rRNA), and liver metabolism (LC-MS) to assess their effects on M. albus. In terms of muscle quality, the RG group showed increased levels of EPA and DHA, reduced muscle moisture and crude lipid content, and enhanced crude protein accumulation. The crude protein content was significantly higher in the RAG group than in the CG group (p < 0.05). The RG group also had the highest levels of total, essential, and umami amino acids, followed by the RAG and CG groups. In terms of intestinal microbiota, the RG group had the highest microbial diversity and stability, with increased abundance of Firmicutes and Bacteroidetes and decreased levels of Proteobacteria. Compared to the CG, the RAG group also showed increased microbial diversity and a reduction in pathogenic genera. Liver metabolomics analysis demonstrated that the RG group had significant advantages over the CG group in amino acid, lipid, and energy metabolism. The RAG group exhibited upregulation of glycerophospholipid metabolism and a decrease in oxidative stress marker levels. Overall, the RG group enhanced muscle quality and optimized intestinal and liver metabolism in M. albus.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248573/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617020","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

Measuring Viscosity and Consistency in Thickened Liquids for Dysphagia: Is There a Correlation Between Different Methods? 测量吞咽困难的增稠液体的粘度和稠度：不同方法之间是否存在相关性？

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-05 DOI: 10.3390/foods14132384

Javier Marín-Sánchez, Sofía Gimeno-Ruiz, Alejandro Berzosa, Javier Raso, Cristina Sánchez-Gimeno

{"title":"Measuring Viscosity and Consistency in Thickened Liquids for Dysphagia: Is There a Correlation Between Different Methods?","authors":"Javier Marín-Sánchez, Sofía Gimeno-Ruiz, Alejandro Berzosa, Javier Raso, Cristina Sánchez-Gimeno","doi":"10.3390/foods14132384","DOIUrl":"10.3390/foods14132384","url":null,"abstract":"Dysphagia is a common clinical condition, especially among older adults, associated with an increased risk of malnutrition, aspiration, and respiratory complications. A key therapeutic approach involves modifying liquid consistency using thickening agents to achieve safer swallowing. Although rotational rheometry offers accurate viscosity characterization, its complexity and cost limit routine application in clinical or domestic settings. This study evaluates and correlates different methods for measuring the viscosity of thickened liquids, comparing rheological data with empirical techniques such as the Ford cup, Bostwick consistometer, and Line-Spread Test (LST). Several thickeners were tested-guar gum, xanthan gum, a guar/xanthan blend, maltodextrin-based mixtures, and a commercial thickener-across a range of concentrations, temperatures, and preparation times. The results demonstrate that simple methods, particularly the Bostwick consistometer and LST, show strong correlations with rheometer measurements within the International Dysphagia Diet Standardisation Initiative (IDDSI) Level 2 (mildly thick) and Level 3 (moderately thick) ranges. However, limitations were observed at extreme viscosities, where certain methods lacked sensitivity or operational feasibility. These findings support the potential of empirical tools for practical viscosity screening in dysphagia management, especially where rheometry is unavailable. This work provides evidence-based guidance for clinicians, caregivers, and food service professionals seeking safe, reproducible, and standardized approaches to fluid consistency assessment.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248840/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617110","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

Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet Wines. 阿根廷科斯塔葡萄酒和意大利赤霞珠葡萄酒中葡萄渣的营养和抗氧化价值。

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-05 DOI: 10.3390/foods14132386

Luciano M Guardianelli, María V Salinas, María C Puppo, Alyssa Hidalgo, Gabriella Pasini

{"title":"Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet Wines.","authors":"Luciano M Guardianelli, María V Salinas, María C Puppo, Alyssa Hidalgo, Gabriella Pasini","doi":"10.3390/foods14132386","DOIUrl":"10.3390/foods14132386","url":null,"abstract":"Wine production generates by-products that require proper management and reuse to minimize their environmental impact. Grape pomace, a by-product of winemaking, holds significant nutritional and bioactive potential. This study evaluated the nutritional and antioxidant profiles of pomace from Isabella grapes (La Plata, Argentina) and Cabernet grapes (Veneto, Italy). Both varieties contain high levels of dietary fiber, especially Cabernet. However, Cabernet showed lower protein and lipid levels than Isabella. Calcium, potassium, and phosphorus were the major minerals in both by-products. Isabella exhibited a higher content of essential polyunsaturated fatty acids, particularly α-linoleic acid, while Cabernet shows a greater proportion of saturated and monounsaturated fatty acids. Additionally, Isabella exhibited significantly higher levels of caffeic acid derivatives (506.4 vs. 38.2 mg/kg dry weight), catechin (1613.2 vs. 294.8 mg/kg dry weight), epicatechin (1229.2 vs. 230.3 mg/kg dry weight), and total anthocyanins (2649 vs. 607.5 mg kuromanin/kg dry weight), as well as a greater total polyphenol content and antioxidant activity compared to Cabernet. These results highlight grape pomace's potential as a valuable functional ingredient.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248796/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617130","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

In Vitro Gastrointestinal Bioaccessibility of the Phenolic Fraction from Agave inaequidens Flower. 龙舌兰花酚类成分体外胃肠道生物可及性研究。

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-04 DOI: 10.3390/foods14132375

Imelda N Monroy-García, Laura Lucely González-Galván, Catalina Leos-Rivas, Mayra Z Treviño-Garza, Eduardo Sánchez-García, Ezequiel Viveros-Valdez

{"title":"In Vitro Gastrointestinal Bioaccessibility of the Phenolic Fraction from Agave inaequidens Flower.","authors":"Imelda N Monroy-García, Laura Lucely González-Galván, Catalina Leos-Rivas, Mayra Z Treviño-Garza, Eduardo Sánchez-García, Ezequiel Viveros-Valdez","doi":"10.3390/foods14132375","DOIUrl":"10.3390/foods14132375","url":null,"abstract":"Edible flowers are gaining recognition as rich sources of nutrients and phytochemicals. In Mexico, the flower of Agave inaequidens has been traditionally consumed since pre-Hispanic times. This study investigated its nutritional profile and the in vitro gastrointestinal bioaccessibility of its phenolic fraction. During in vitro digestion (oral, gastric, and intestinal), the total phenolic content of A. inaequidens significantly decreased from 138 to 21 mg GAE/100 g DW (15.22% bioaccessibility), while total flavonoid content dropped from 8 to 4.6 mg CE/100 g DW (57.5% bioaccessibility). Consequently, antioxidant activity, assessed by ABTS, DPPH, and hemolysis inhibition assays, also declined post-digestion. Interestingly, the digestive process modulated the flower's inhibitory activity against digestive enzymes before and after in vitro digestion: α-amylase inhibition slightly decreased (IC50 1.8 to 2.1 mg/mL), but α-glucosidase (IC50 2.7 to 1.6 mg/mL) and lipase (IC50 > 3 to 1.4 mg/mL) inhibition increased. The A. inaequidens flower is a good source of fiber and low in fat. These findings underscore its potential as a functional food ingredient, offering bioaccessible phenolic compounds with antioxidant and enzyme inhibitory properties.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249200/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617049","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

Physicochemical Properties, Antioxidant and Antibacterial Activities and Anti-Hepatocarcinogenic Effect and Potential Mechanism of Schefflera oleifera Honey Against HepG2 Cells. 舍弗勒蜂蜜抗HepG2细胞的理化性质、抗氧化抑菌活性、抗肝癌作用及潜在机制

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-04 DOI: 10.3390/foods14132376

Jingjing Li, Jie Wang, Yicong Wang, Wenchao Yang

{"title":"Physicochemical Properties, Antioxidant and Antibacterial Activities and Anti-Hepatocarcinogenic Effect and Potential Mechanism of Schefflera oleifera Honey Against HepG2 Cells.","authors":"Jingjing Li, Jie Wang, Yicong Wang, Wenchao Yang","doi":"10.3390/foods14132376","DOIUrl":"10.3390/foods14132376","url":null,"abstract":"Schefflera oleifera honey (SH) is produced from the nectar of S. Oleifera by worker bees. Due to its unique properties and potential biological activities, this winter honey has attracted much attention. In this study, the physicochemical characteristics, antioxidant and antibacterial activities, antitumor effect against HepG2 cells, and its potential mechanisms of SH were systematically evaluated. The results showed that different SH samples differed significantly in their physicochemical characteristics. The 910 chemical components, including 52 kinds of phenols, phenolic acids, and flavonoids, were detected in the methanol extract of SH using UHPLC-MS/MS by non-targeted metabolomics. Based on our limited knowledge, solanine and soyasaponin I are the first determined components in honey, and they may be used as characteristic substances of SH for identification and adulteration. SH had a weaker inhibitory effect against Salmonella typhimurium and Staphylococcus aureus than MH (UMF 10+), analyzed by MBC and MIC assays. Network pharmacology analysis showed that 95 overlapping targets were found between the active ingredients of SH and liver cancer cells (HepG2), which were enriched in KEGG of the PI3K-Akt pathway, Lipid and atherosclerosis, Proteoglycans in cancer, etc. The IC50 of SH against HepG2 cells was 5.07% (dw/v), which is lower than the glucose, fructose, and sucrose contents in SH on HepG2 cells, of 16.24%, 9.60% dw/v, and 9.94% dw/v, respectively. SH significantly down-regulated the expression of EGFR, AKT1, and SRC in HepG2 cells (p < 0.05), determined by an enzyme-linked immunosorbent assay kit, and induced cell cycle arrest and apoptosis by multiple pathways. These results provide a theoretical basis for its potential application in developing functional foods and additives.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249035/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617084","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

Entomophagy: Nutritional Value, Benefits, Regulation and Food Safety. 食虫：营养价值、效益、监管和食品安全。

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-04 DOI: 10.3390/foods14132380

Noélia A Pinheiro, Liliana J G Silva, Angelina Pena, André M P T Pereira

{"title":"Entomophagy: Nutritional Value, Benefits, Regulation and Food Safety.","authors":"Noélia A Pinheiro, Liliana J G Silva, Angelina Pena, André M P T Pereira","doi":"10.3390/foods14132380","DOIUrl":"10.3390/foods14132380","url":null,"abstract":"The consumption of insects as food is an ancient practice that remains widespread in many regions of Asia, Africa, Latin America, and Oceania. However, this tradition has largely disappeared in Western countries, where it is often met with aversion. Nutritionally, insects can contain up to 60-70% protein (dry weight), along with beneficial fats, minerals, and vitamins, making them comparable to commonly consumed protein sources. Additionally, they contain bioactive compounds that offer health benefits and can contribute to reducing social inequalities in food access. As a sustainable protein source, insects have the potential to meet the demands of a projected global population of 9.7 billion by 2050. From a regulatory perspective, legislation on edible insects is still emerging in many parts of the world, with significant regional differences in the approval process, safety requirements, and permitted species. However, ensuring their safety-particularly in terms of production, preservation, storage, and potential health risks-is crucial. By addressing these concerns, it may be possible to shift the prevailing negative perception in Western societies and enhance consumer acceptance. Thus, we performed a literature review encompassing several issues regarding entomophagy, like insects' nutritional composition, legislation, benefits, and food safety, and also addressing future perspectives.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249221/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617036","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

Development of Pesto Sauce with Moringa Leaves and Baru Almonds: A Strategy to Incorporate Underutilized Ingredients with Nutritional and Sensory Viability. 辣木叶和巴鲁杏仁香蒜酱的开发：一种将未充分利用的成分与营养和感官活力结合起来的策略。

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-04 DOI: 10.3390/foods14132377

Renata Moraes Brito, Eliara Acipreste Hudson, Jaqueline de Paula Rezende, Andréa Alves Simiqueli, Maria do Carmo Gouveia Peluzio, Márcia Cristina Teixeira Ribeiro Vidigal, Ana Clarissa Dos Santos Pires

{"title":"Development of Pesto Sauce with Moringa Leaves and Baru Almonds: A Strategy to Incorporate Underutilized Ingredients with Nutritional and Sensory Viability.","authors":"Renata Moraes Brito, Eliara Acipreste Hudson, Jaqueline de Paula Rezende, Andréa Alves Simiqueli, Maria do Carmo Gouveia Peluzio, Márcia Cristina Teixeira Ribeiro Vidigal, Ana Clarissa Dos Santos Pires","doi":"10.3390/foods14132377","DOIUrl":"10.3390/foods14132377","url":null,"abstract":"The growing demand for healthy and sensorially pleasing foods is accompanied by increasing sustainability concerns among consumers and industry. Therefore, exploring native and underutilized resources for traditional preparations is important. This study evaluated the incorporation of Moringa oleifera leaves and baru almonds (Dipteryx alata) in pesto sauce, comparing them to the traditional recipe regarding composition, color, total phenolics, volatiles, sensory characteristics, and acceptability. The following four formulations were developed: basil with cashew nuts (B/CN); basil with baru almonds (B/BA); and two versions with 50% basil replaced by moringa, combined with cashew (BM/CN) or baru (BM/BA). BM/BA presented the highest protein content (9.0%), compared to B/CN (7.9%). BM/CN showed a greener color. BM/CN and BM/BA showed total phenolics and antioxidant capacities similar to B/CN. BM/BA showed elevated condensed tannins (113.28 mg CE/100 g). All samples contained 1,8-Cineole and linalool, key to the aroma of basil. Pesto with moringa and/or baru showed good sensory acceptance, rated as \"liked moderately\", with no difference from the conventional version (p > 0.05). There were no differences in the basil aroma, nutty flavor, or greasiness. Pesto sauce is a promising matrix for incorporating regional, underused ingredients such as moringa leaves and baru almonds, expanding their potential in new food development.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248746/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616947","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

Apple Juice Fermented with Lactiplantibacillus plantarum Improves Its Flavor Profile and Probiotic Potential. 植物乳杆菌发酵改善苹果汁风味和益生菌潜力。

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-04 DOI: 10.3390/foods14132373

Boqian Zhou, Zhuobin Xing, Yiting Wang, Xin Guan, Fuyi Wang, Jiaqi Yin, Zhibo Li, Qiancheng Zhao, Hongman Hou, Xue Sang

{"title":"Apple Juice Fermented with Lactiplantibacillus plantarum Improves Its Flavor Profile and Probiotic Potential.","authors":"Boqian Zhou, Zhuobin Xing, Yiting Wang, Xin Guan, Fuyi Wang, Jiaqi Yin, Zhibo Li, Qiancheng Zhao, Hongman Hou, Xue Sang","doi":"10.3390/foods14132373","DOIUrl":"10.3390/foods14132373","url":null,"abstract":"Fermented apple juice (FAJ), a nutrient-dense beverage rich in vitamins, offers multiple health benefits, including improved digestion, enhanced fat metabolism, and sustained energy provision with reduced caloric intake. To advance the development of probiotic-enriched flavored and functional juices, this study establishes Lactiplantibacillus plantarum (L. plantarum) as a safe and effective starter culture for apple juice fermentation. The selected strain exhibited minimal biogenic amine synthesis, producing only 30.55 ± 1.2 mg/L of putrescine and 0.59 ± 0.55 mg/L of cadaverine, while histamine and tyramine were undetectable. Furthermore, the strain demonstrated no hemolytic activity and exhibited robust biofilm-forming capacity, reinforcing its suitability for fermentation applications. An electronic nose analysis revealed that L. plantarum significantly enriched the volatile compound profile of FAJ, leading to an improved flavor profile. The strain also displayed excellent growth adaptability in the apple juice matrix, further optimizing fermentation efficiency and sensory quality. Crucially, 16S rRNA sequencing demonstrated that FAJ specifically restructures the gut microbiota in obese individuals, significantly elevating the relative abundance of beneficial genera, including Enterococcus, Parabacteroides, and Bifidobacterium (p < 0.05). Concurrently, FAJ enhanced glycolytic activity, suggesting a potential role in metabolic regulation. Collectively, these findings confirm that L. plantarum-fermented FAJ combines favorable sensory properties and safety with promising anti-obesity effects mediated through gut microbiome modulation and metabolic pathway activation. This study provides a critical scientific foundation for designing next-generation functional fermented beverages with targeted health benefits.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248832/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616960","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

Physicochemical and Sensory Evaluation of Romanian Monofloral Honeys from Different Supply Chains. 来自不同供应链的罗马尼亚单花蜂蜜的理化和感官评价。

IF 4.7 2区农林科学

Foods Pub Date : 2025-07-04 DOI: 10.3390/foods14132372

Elena Daniela Bratosin, Delia Mirela Tit, Manuela Bianca Pasca, Anamaria Lavinia Purza, Gabriela Bungau, Ruxandra Cristina Marin, Andrei Flavius Radu, Daniela Gitea

{"title":"Physicochemical and Sensory Evaluation of Romanian Monofloral Honeys from Different Supply Chains.","authors":"Elena Daniela Bratosin, Delia Mirela Tit, Manuela Bianca Pasca, Anamaria Lavinia Purza, Gabriela Bungau, Ruxandra Cristina Marin, Andrei Flavius Radu, Daniela Gitea","doi":"10.3390/foods14132372","DOIUrl":"10.3390/foods14132372","url":null,"abstract":"Honey quality and authenticity are influenced by floral origin, processing, and storage, with implications for composition and sensory appeal. This study offers a comparative assessment of eight monofloral honey samples, representing five botanical varieties: acacia, linden, rapeseed, lavender, and thyme. For acacia, linden, and rapeseed, both producer-sourced and commercial honeys were analyzed, while lavender and thyme samples were available only from local beekeepers. The botanical origin of each sample was confirmed using morphological markers of pollen grains. Physicochemical characterization included acidity, pH, moisture content, refractive index, hydroxymethyl furfural (HMF), proline concentration, and carbohydrate profiling by HPLC-RID. Acacia honey exhibited the lowest acidity and HMF levels, alongside the highest fructose/glucose (F/G) ratios, indicating superior freshness, lower crystallization risk, and a sweeter flavor profile. In contrast, rapeseed honey showed elevated glucose levels and the lowest F/G ratio, confirming its tendency to crystallize rapidly. All samples recorded proline concentrations well above the quality threshold (180 mg/kg), supporting their authenticity and proper maturation. The estimated glycemic index (eGI) varied between 43.91 and 62.68 and was strongly inversely correlated with the F/G ratio (r = -0.98, p < 0.001). Sensory evaluation highlighted acacia honey from producers as the most appreciated across visual, tactile, and flavor attributes. Correlation analyses further revealed consistent links between sugar composition and both physical and sensory properties. Overall, the findings reinforce the value of integrated analytical and sensory profiling in assessing honey quality and authenticity.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248778/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617142","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

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