Foods最新文献

{"title":"Integrated Optimization of <i>Opuntia stricta</i> Extracts Coupled with HPLC-Based Phenolic Profiling: Linking Phytochemical Composition to Molecular Docking Simulation.","authors":"Moufida Chaari, Sarra Akermi, Khaoula Elhadef, Walid Elfalleh, Hassan Ahmed Rudayni, Slim Smaoui","doi":"10.3390/foods15193557","DOIUrl":"10.3390/foods15193557","url":null,"abstract":"<p><p>This study intended to simultaneously model and optimize aqueous extracts obtained from whole <i>Opuntia stricta</i> fruits (OSE) to maximize the overall response profile, namely total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity and antibacterial efficacy. For this purpose, the Response Surface Methodology was used to evaluate the influence of three extraction parameters: temperature, sample-to-solvent ratio, and time. Optimal extraction was predicted at 40 °C, 35.6 min, and a 1:50 (g/mL) ratio, yielding predicted TPC, TFC, ABTS IC₅₀, and MIC values of 77.194 mg GAE/g, 3.787 mg CE/g, 0.187 mg/mL, 5.476 mg/mL, and 7.883 mg/mL, respectively. Experimental validation gave 77.23 mg GAE/g, 3.74 mg CE/g, 0.19 mg/mL, and MICs of 5 and 10 mg/mL against <i>S. aureus</i> and <i>E. coli</i>, respectively. Good agreement was observed between predicted and experimental values for most responses (relative errors: 0.05-9.52%), whereas anti-<i>E. coli</i> activity showed lower predictive accuracy, with a relative error of 21.17%. Principal component analysis (PCA) differentiated the various OSEs and revealed associations between their phytochemical composition and biological activities. High-performance liquid chromatography analysis of the optimized OSE revealed that 4-hydroxyphenylacetic acid was the predominant phenolic acid identified, while epicatechin was the major flavonoid detected. Molecular docking calculations revealed that catechin exhibited the most negative free energy of binding towards the studied virulence factors, including PPK (-8.2 Kcal/mol) and Fibronectin-binding protein A (-7.9 Kcal/mol) of <i>E. coli</i> and <i>S. aureus</i>, respectively. These findings indicate notable target interactions and highlight the bioactive potential of OSE, supporting further in vitro/in vivo validation and functional and industrial applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13665341/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192142","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":"Newly Isolated <i>Kluyveromyces marxianus</i> Strain Capable of Producing Oleic Acid-Rich Oil for Human Consumption from Whey.","authors":"Alejandro Pérez-Rodríguez, Carlos Alberto Montenegro-Herrera, César Mateo Flores-Ortiz, Liliana Morales-Barrera, Eliseo Cristiani-Urbina","doi":"10.3390/foods15193556","DOIUrl":"10.3390/foods15193556","url":null,"abstract":"<p><p>Cheese whey is a widely available agri-food byproduct whose high organic load presents significant challenges for the dairy industry and environmental management. Its biovalorization into high-value, sustainable functional lipids is increasingly important given the environmental concerns associated with conventional vegetable oil production. This study examines the isolation, identification, and characterization of a wild-type yeast strain capable of synthesizing oleic acid-rich oil from cheese whey. Screening six different sources yielded thirteen microbial isolates capable of growing on whey lactose, of which five demonstrated neutral lipid accumulation. The isolate with the highest lipid content was selected and molecularly identified as <i>Kluyveromyces marxianus</i> CM3b. Batch cultivation of <i>K. marxianus</i> CM3b in whey-based medium reached a maximum biomass concentration of 5.50 ± 0.06 g/L and a lipid concentration of 2.68 ± 0.08 g/L at 24 h, corresponding to a lipid yield of 0.49 ± 0.02 g/g of biomass (approximately 49% <i>w</i>/<i>w</i>) and a 24-h volumetric lipid productivity of 2.68 ± 0.08 g/L·d. The extracted oil contained a high proportion of monounsaturated fatty acids (69.56%), predominantly oleic acid (53.51%), and a fatty acid profile comparable to those of avocado and olive oils. These findings highlight <i>K. marxianus</i> CM3b as a promising wild-type strain for the sustainable production of oleic acid-rich microbial oil from a whey-based substrate. However, further physicochemical characterization and strain-specific safety assessment are required to establish its suitability for food applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13664798/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192480","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":"Probiotic Potential of <i>Limosilactobacillus reuteri</i> JS-51 from Traditional Fermented Jiangshui: Screening, Characterization, and Hypocholesterolemic Effects.","authors":"Xiaohui Tan, Xin Zhang, Longxiang Wang, Yaping Zhang, Zhiwei Shen, Haokun Liu, Hao Wang, Fuyun Zhang","doi":"10.3390/foods15193554","DOIUrl":"10.3390/foods15193554","url":null,"abstract":"<p><p>Hypercholesterolemia is a major risk factor for cardiovascular and hepatic diseases. Recently, probiotics have garnered significant attention as a promising, non-pharmacological approach to regulate lipid metabolism. In this study, we screened potential cholesterol-lowering lactic acid bacteria from <i>Jiangshui</i>, a traditional Chinese fermented vegetable beverage. Initially, 52 acid-producing isolates were obtained using CaCO₃-supplemented MRS agar. Subsequent screening for bile salt hydrolase (BSH) activity yielded five promising strains. These isolates were further evaluated for gastrointestinal tolerance, cell surface hydrophobicity, and in vitro cholesterol removal capacity. Strain JS-51, identified as <i>Limosilactobacillus reuteri</i> via 16S rRNA sequencing, exhibited superior probiotic properties. It demonstrated high cell surface hydrophobicity (72.36 ± 1.24%), robust survival under harsh conditions (pH 3.0 and 0.5% bile salts), and the highest in vitro cholesterol removal rate (55.15 ± 1.87% at 48 h). The in vivo hypocholesterolemic efficacy of <i>L. reuteri</i> JS-51 was then evaluated in a high-fat diet-induced Sprague Dawley rat model. Following a four-week daily oral administration at doses of 10⁶, 10⁷, and 10⁸ CFU/mL, JS-51 elicited a dose-dependent reduction in serum total cholesterol, triglycerides, and low-density lipoprotein cholesterol (<i>p</i> < 0.001), alongside an increase in high-density lipoprotein cholesterol. Histopathological analysis revealed observable morphological amelioration of hepatic steatosis, a reduction in the liver index by up to 5.56%, and the restoration of normal hepatocyte architecture. These phenotypic findings indicate that <i>L. reuteri</i> JS-51 possesses robust in vitro probiotic potential and effective in vivo lipid-lowering capabilities, highlighting its potential as a functional starter culture or dietary supplement for managing hypercholesterolemia.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13664876/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192525","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":"Nutritional Composition, Essential Oil Profiling, and Post-Digestion Phytochemical and Antioxidant Properties of Fennel Pignut (<i>Bunium ferulaceum</i>) Seeds.","authors":"Amirouche Deghima, Nadjat Righi, Elisabete Coelho, Maria Inês Arranca, Sónia S Ferreira, Faiza Baali, Susana M Cardoso, Diana Ansorena, Iciar Astiasaran, Manuel A Coimbra","doi":"10.3390/foods15193552","DOIUrl":"10.3390/foods15193552","url":null,"abstract":"<p><p>Fennel pignut (<i>Bunium ferulaceum</i>) seeds are used in different foods as food ingredients, contributing to the flavor and aroma of various culinary preparations, yet they remain underexplored as a source of nutritional and bioactive compounds. This study aims to comprehensively characterize the nutritional and phytochemical matrix of <i>B. ferulaceum</i> seeds across their macronutrient, mineral, and phenolic fractions and track the phenolic compounds' contents and shifts in a multi-assay antioxidant capacity across simulated oral, gastric, and intestinal digestion. The results revealed a carbohydrate-dominant seed (39%), with uronic acid, glucose, and mannose as the principal constituents, and a lipid fraction (4%) characterized by oleic/petroselinic acids (54%). Proteins (19%) provided a nutritionally complete amino acid profile, with arginine as the predominant residue. Phytochemical analysis identified β-caryophyllene and germacrene-B in the essential oil fraction, while the polar extract was rich in hydroxycinnamic derivatives (caffeoylquinic and di-caffeoylquinic acids) and quercetin glycosides. Undigested seed extract contained a total polyphenol content (TPC) of 75.08 ± 1.91 µg gallic acid equivalent (GAE)/mg extract with a good 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging ability of 340 μg TE/mg extract. Simulated digestion reduced polyphenol content by 10% during intestinal phase, while antioxidant activity dropped by 82% [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical] and by 46% for oxygen radical absorbance capacity (ORAC) during the same phase compared to the undigested sample. Organic acids and caffeoylquinic derivatives remained detectable during in vitro simulated digestion compared to flavonoid glycosides such as quercetin derivatives, which were undetectable after intestinal digestion. Fennel pignut seeds represent a nutritionally dense and phytochemically rich ingredient. The seeds retained substantial antioxidant activity following vitro digestion, supporting their incorporation into functional food formulations.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13664972/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192457","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 Green Valorization of Coffee Cherry Pulp Through Bioactive Compound and Pectin-Rich Fraction Recovery for Pectic Oligosaccharide Production.","authors":"Kamon Yakul, Tippapha Pisithkul, Charin Techapun, Chayatip Insomphun, Churairat Moukamnerd, Phisit Seesuriyachan, Wilasinee Jirarat, Thanongsak Chaiyaso","doi":"10.3390/foods15193555","DOIUrl":"10.3390/foods15193555","url":null,"abstract":"<p><p>Coffee cherry pulp (CCP), a major by-product and solid waste of coffee processing, is rich in phenolic compounds and pectin but remains underutilized. This study evaluated supercritical CO₂ extraction with ethanol co-solvent (SFE-CO₂) as a green alternative for recovering bioactive compounds from CCP and investigated the subsequent recovery of pectin-rich fractions and pectic oligosaccharides (POS). Using a one-factor-at-a-time (OFAT) approach, the selected SFE-CO₂ conditions were 50% (<i>w</i>/<i>w</i>) ethanol, 55 °C, and 300 bar. Under these conditions, the SFE-CO₂ extract exhibited total phenolic (4.26 ± 0.31 mg GAE/g extract) and total flavonoid contents (394.9 ± 10.5 μg QE/g extract) that were 1.6-5.4-fold higher than those of the hot-water and ethanol extracts. Antioxidant activities differed among extraction methods, with the SFE-CO₂ extract showing higher activities in the DPPH and FRAP assays but lower ABTS radical-scavenging activity than the conventional extracts. In vitro DPP-IV inhibition (58.6-69.8% at 1.5 mg GAE/mL) did not differ significantly among the extracts. Untargeted UHPLC-MS/MS-based metabolomics (262 features) revealed distinct metabolite profiles among the extraction methods, with SFE-CO₂ extracts enriched in chlorogenic acid, caffeoylquinic acid, and coumaroylquinic acid, indicating extraction-dependent selectivity. Hot-water pretreatment reduced the yield of the pectin-rich fraction obtained by microwave-assisted extraction to ≤8%, whereas ethanol- and SFE-CO₂-treated residues yielded approximately 18-20%, comparable to untreated CCP. The SFE-CO₂-treated residue yielded 10.88 ± 0.70% at 0.002% citric acid, comparable to the highest yield of untreated CCP at 0.2% citric acid (10.77 ± 0.34%). Enzymatic hydrolysis of the CCP-derived pectin-rich fractions released POSs with DP 1-4. Overall, the findings demonstrate the potential of an integrated green extraction strategy to enhance the utilization of CCP by combining selective bioactive compound recovery with downstream valorization of the residual biomass for the production of a pectin-rich fraction and pectic oligosaccharides, thereby contributing to the circular bioeconomy and sustainable utilization of coffee-processing by-products.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13665516/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192504","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":"Power Ultrasound as an Intensification Strategy in Food Biomanufacturing: Applications, Mechanisms and Perspectives.","authors":"Hui Luo, Lina Guo, Hajar Ghennami, Xinyan Zhang, Haile Ma","doi":"10.3390/foods15193553","DOIUrl":"10.3390/foods15193553","url":null,"abstract":"<p><p>Power ultrasound has been investigated as an intensification tool for fermentation, aging, enzymatic hydrolysis, and extraction in food biomanufacturing. Treatment outcomes vary with matrix properties, application stage, acoustic exposure, and evaluation criteria, leaving optimization largely empirical. This review compares ultrasound applications across these four operations and evaluates combinations with pulsed electric fields, cold atmospheric plasma, microwave processing, and membrane separation. Potential roles in precision fermentation, microbial protein production, synthetic microbial communities, and cell-free or multi-enzyme biomanufacturing are also examined. Applications are organized by treatment stage for fermentation and hydrolysis and by product class for aging and extraction. Mechanistic evidence is interpreted according to the mechanical and chemical effects involved and the process limitation addressed. Substrate restructuring is most beneficial when physical accessibility limits conversion or compound release, whereas microbial and enzyme tolerance often constrains ultrasound intensity during fermentation and hydrolysis. Combining ultrasound with other technologies offers opportunities to exploit their complementary strengths. Emerging food biomanufacturing platforms are potential areas for expanding ultrasound applications. The value of ultrasound lies in addressing the main limitation of each process without compromising product quality. Industrial translation will require reproducible control of acoustic exposure, consistent product performance, and sufficient processing gains to justify electrical energy consumption and equipment costs.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13665103/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192568","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":"Dietary Trace Elements and Bioactive Compounds in Food: Exploring Their Health Implications.","authors":"Changhui Zhao","doi":"10.3390/foods15193550","DOIUrl":"10.3390/foods15193550","url":null,"abstract":"<p><p>Dietary trace elements and food-derived bioactive compounds are indispensable components of human nutrition [...].</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13665375/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192242","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":"Reviewing Physiological Measures of Implicit Consumer Response to Food.","authors":"Andres Viadel, Laura Laguna, Amparo Tarrega","doi":"10.3390/foods15193551","DOIUrl":"10.3390/foods15193551","url":null,"abstract":"<p><p>This review provides information about the contribution of the different physiological and neural methods of measuring consumer responses to food and discusses their potential for improving the understanding of processes underlying food pleasure and choice. A substantial body of work (132 studies published between 2011 and 2026) has recorded consumers' implicit responses to foods, using physiological (ANS) methods such as Galvanic Skin Response (GSR), Heart Rate (HR), Pupil Size (PS), and facial expressions; and neuronal methods such as Electroencephalography (EEG) and functional Magnetic Resonance Imaging (fMRI). Autonomic Nervous System (ANS) indicators (GSR, HR, and PS) are activated during smelling or eating, with variations across products, likely reflecting the role of the ANS in the anticipatory and alert mechanisms of the body in response to food. However, the analysis of its relationship with explicit liking showed discrepancies depending on the study (product, protocol, context), indicating that they provide information about consumers' reactions that are different from those explicitly reported. Neuronal measures show differences in brain activity in response to foods, with fMRI identifying regions such as the Orbitofrontal Cortex and Somatosensory Cortex in response to foods. Integration of self-report assessment, implicit behaviour, physiological, and neural responses may provide a deeper understanding of the neural pathways linking sensory perception, autonomic activation, consumer decisions, and food-related pleasure.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13665340/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192521","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":"Carbon Dot-Based Sensors for Food Chemical Hazard Detection: Real-Food Applications, Sample Preparation, and Portable Analysis.","authors":"Xueling Cao, Wenwen Pang, Guohui Li, Danfeng He","doi":"10.3390/foods15193548","DOIUrl":"10.3390/foods15193548","url":null,"abstract":"<p><p>Carbon dots (CDs) are a heterogeneous family of fluorescent carbon nanomaterials that includes carbon quantum dots (CQDs) as a subclass. Owing to their favorable fluorescence, surface chemistry, and functionalization potential, CDs have been widely investigated for sensing analytes relevant to food chemical safety. This structured narrative review and evidence map examines a broad analytical corpus of 106 original CD-based studies published between 2016 and 29 August 2026, covering heavy metals and metalloids, pesticides, veterinary drugs and antibiotics, and food additives, adulterants, and processing contaminants. Food-matrix eligibility was then assessed separately: 68 studies experimentally applied the method to an actual food matrix and generated 98 study-food matrix combinations. This two-tier analysis shows that veterinary-drug studies focused mainly on dairy products, pesticide studies predominantly addressed fruits and vegetables, and the comparatively limited food applications for heavy metals concentrated in aquatic products. Centrifugation, filtration, organic-solvent extraction, and deproteinization remained common, indicating that rapid sensor response does not necessarily translate into rapid end-to-end food analysis. Paper-based, hydrogel, and smartphone-assisted platforms are advancing CD detection from visual observation toward calibration-based quantification; however, validation using commercial samples at native or unknown concentrations, incurred samples, cross-device consistency, and field standardization remain insufficient. The synthesis therefore identifies analytical reliability, complex-matrix compatibility, simplified pretreatment, multi-analyte detection, and standardized on-site quantification as priorities beyond the pursuit of lower detection limits.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13665137/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192292","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":"Effect of the Hydrostatic High Pressures (HHP) on the Microbiological and Physicochemical Properties of <i>'Picual' cv.</i> and <i>'Morisca' cv.</i> Olive Pomaces.","authors":"Jesús J García-Parra, María Cabeza de Vaca, Manuel A Martínez-Cañas, Antonia M Trejo","doi":"10.3390/foods15193549","DOIUrl":"10.3390/foods15193549","url":null,"abstract":"<p><p>Olive pomace (alperujo) is a major by-product of the virgin olive oil industry with a substantial environmental impact but remarkable potential as a health-promoting functional food ingredient. However, its high moisture and organic load necessitate immediate stabilization to prevent degradation. This study evaluated the efficacy of High Hydrostatic Pressure (HHP) processing (400 and 600 MPa for 5 min) as a non-thermal technology to stabilize <i>'Picual'</i> and <i>'Morisca'</i> olive pomaces harvested at two distinct ripening stages (green and ripe). HHP treatments achieved complete microbial inactivation, reducing aerobic mesophiles, molds, and yeasts below detection limits (<1.0 log CFU g^-1) regardless of cultivar or ripeness, while exceptionally preserving the macroscopic color profile with total color differences (ΔE_HHP) remaining at about or below the human visual perception threshold (<3.0). Conversely, endogenous polyphenol oxidase (PPO) exhibited significant baroresistance, remaining statistically unaltered and active after processing. The pressure-induced cellular disruption, combined with this residual PPO activity, triggered a selective oxidative cascade: ortho-diphenols (hydroxytyrosol, oleuropein, and the verbascoside+rutin fraction) significantly decreased, whereas monophenols (tyrosol and p-coumaric acid) and flavonoid glycosides remained highly stable throughout processing for <i>'Morisca'</i> but exhibited reductions in <i>'Picual'</i>, due to their lack of a reactive catechol moiety. Despite these slight oxidative changes, a strong linear correlation (<i>p</i> < 0.001) between total phenolic content and antioxidant activity was maintained. Furthermore, HHP preserved individual profiles of unsaturated fatty acids, such as oleic and linoleic acids. Multivariate Principal Component Analysis (PCA) confirmed that HHP effectively safeguards the macro-physicochemical and nutritional identity of the matrix while ensuring microbiological safety. These findings demonstrate that HHP is a robust bio-stabilization tool, particularly when applied to early-harvested (green) matrices, enabling the sustainable upcycling of olive pomace into safe, lipid-stable, and antioxidant-rich functional food ingredients.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13664957/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192351","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}