Foods最新文献

{"title":"Microbial and Biochemical Analyses of High-Quality, Long-Ripened, Blue-Veined Cabrales Cheese.","authors":"Javier Rodríguez, Paula Rosa Suárez, Souvik Das, Lucía Vázquez, Sonam Lama, Ana Belén Flórez, Jyoti Prakash Tamang, Baltasar Mayo","doi":"10.3390/foods14132366","DOIUrl":"10.3390/foods14132366","url":null,"abstract":"<p><p>Sixteen long-ripened, high-quality Cabrales cheeses from independent producers underwent a comprehensive biochemical and microbiological characterisation. Significant variations in total microbial counts and specific microbial groups were observed among the cheeses. A metataxonomic analysis identified 249 prokaryotic amplicon sequence variants (ASVs) and 99 eukaryotic ASVs, respectively, which were classified into 52 prokaryotic and 43 eukaryotic species. The predominant species included bacteria of the genera <i>Tetragenococcus</i>, <i>Lactococcus</i> (of which <i>Lactococcus lactis</i> was used as a starter), and <i>Staphylococcus</i>, followed by <i>Brevibacterium</i> and <i>Corynebacterium</i> species. The starter mould <i>Penicillium roqueforti</i> was highly abundant in all cheeses; <i>Debaryomyces hansenii</i>, <i>Geotrichum candidum</i>, and <i>Kluyveromyces</i> spp. constituted the subdominant fungal populations. Glutamic acid (≈20 mg g^-1) was the most abundant free amino acid in all samples, followed by lysine, leucine, and valine (≈10-13 mg g^-1). Moderate-to-high amounts of the biogenic amines tyramine and ornithine were detected. A large variation between cheeses of the main organic acids (lactic, acetic, or butyric) was detected. Differences between samples were also observed for the majority volatile compounds, which included organic acids, alcohols, esters, and ketones. Positive and negative correlations between bacterial and fungal species were detected, as well as between microbial populations and key biochemical markers. Among the latter, <i>Tetragenococcus halophilus</i> correlated positively with ethyl caprylate and hexanoic acid, and <i>Loigolactobacillus rennini</i> correlated positively with γ-aminobutyric acid. Conversely, <i>Staphylococcus equorum</i> showed a strong negative correlation with ethyl caprylate and capric acid. These microbial and biochemical insights enabled us to propose a microbiota-based starter culture comprising prokaryotic and eukaryotic components to enhance Cabrales cheese quality.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248881/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617116","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":"Bioactive Edible Coatings for Fresh-Cut Apples: A Study on Chitosan-Based Coatings Infused with Essential Oils.","authors":"Nuzra Ali, Eredina Dina, Ayten Aylin Tas","doi":"10.3390/foods14132362","DOIUrl":"10.3390/foods14132362","url":null,"abstract":"<p><p>This study developed chitosan-based active edible coating formulations with antioxidant and antimicrobial properties exhibited by oregano and cinnamon leaf essential oils (EOs) to extend the shelf life of fresh-cut 'Braeburn' apples. The primary coating consisted of chitosan (1.5% <i>w</i>/<i>v</i>), ascorbic acid (2% <i>w</i>/<i>v</i>), and citric acid (2% <i>w</i>/<i>v</i>). Oregano (0.06 and 0.15% <i>v</i>/<i>v</i>) and cinnamon leaf (0.06 and 0.1% <i>v</i>/<i>v</i>) EOs were added to the primary coating. The coated apple slices were stored for 9 days at 4 ± 1 °C. Changes in weight loss, water activity, titratable acidity, total soluble solids content, polyphenol oxidase (PPO) activity, firmness, colour, visual appearance, surface morphology, and microbial activity were measured on days 2 and 9. The results revealed that the control samples deteriorated rapidly during storage. However, higher concentrations of EOs reduced moisture loss, water activity, and acid conversion but slightly impacted visual appearance. The coatings effectively inhibited the PPO activity through storage. The formulation with 0.1% cinnamon leaf EO may be considered a viable candidate for application as a coating material, followed by the formulation containing 0.06% oregano EO, maintaining the optimum quality parameters of fresh-cut apples. Chitosan-based coatings with added EOs can be a promising alternative for maintaining fresh-cut apple quality during storage.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248824/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616978","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 Cooking and <i>in vitro</i> Digestion on the Polyphenols and Antioxidant Properties of <i>Asparagus officinalis</i> L. cultivars.","authors":"Angela Di Matteo, Antonio Paolillo, Lidia Ciriaco, Juliane Lima da Silva, Stefania De Pascale, Luana Izzo","doi":"10.3390/foods14132367","DOIUrl":"10.3390/foods14132367","url":null,"abstract":"<p><p>Asparagus (<i>Asparagus officinalis</i> L.) is widely recognized for its nutritional and functional properties, attributed to its rich content of polyphenols and antioxidant compounds. However, the content of compounds that remains bioaccessible following typical domestic preparation and digestion remains unclear. This study assessed the polyphenolic profile and antioxidant capacity of the edible portion of two <i>A. officinalis</i> cultivars (<i>Placoseps</i> and <i>Darlise</i>), harvested in different seasons, in edible form, cooked (using boiling on an induction cooktop), and cooked-digested extracts. Rutin emerged as the most abundant in all analyzed samples; its concentration in the edible part reached 1770.72 in <i>Placoseps</i> and 995.20 mg/kg in <i>Darlise</i>. Cooking increased rutin content in April-harvested asparagus to 1966.00 in <i>Placoseps</i> and 2042.44 mg/kg in <i>Darlise</i>, reflecting an increase of more than 2.5-fold compared to the respective values observed at the earlier harvest. Despite the substantial reduction in bioactive compounds observed during in vitro gastrointestinal digestion, a total of 146.95 to 454.58 mg/kg of bioaccessible compounds remaining available for potential intestinal absorption after digestion across both cultivars and harvest periods. These results provide a greater understanding of the behavior of polyphenol-rich vegetables and underscore the importance of simulating gastrointestinal processes when assessing the health-promoting potential of bioactive compounds.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249104/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617012","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":"<i>Salvia desoleana</i> Atzei et Picci Steam-Distillation Water By-Products as a Source of Bioactive Compounds with Antioxidant Activities.","authors":"Valentina Masala, Gabriele Serreli, Antonio Laus, Monica Deiana, Adam Kowalczyk, Carlo Ignazio Giovanni Tuberoso","doi":"10.3390/foods14132365","DOIUrl":"10.3390/foods14132365","url":null,"abstract":"<p><p>In this study, water residue obtained from <i>Salvia desoleana</i> Atzei et Picci steam distillation was evaluated for its antioxidant activity in vitro using different experimental models. In particular, the study evaluated the antiradical and antioxidant activity of <i>Salvia desoleana</i> extracts using CUPRAC, FRAP, DPPH^•, and ABTS^•+ assays; and tested ROS scavenging activity in Caco-2 cell cultures. Phenolic compounds were identified by (HR) LC-ESI-QTOF MS/MS and quantified with HPLC-PDA. Furthermore, Keap1-Nrf2, iNOS, and NOX enzymes involved in oxidative stress and antioxidant defences were the targets of molecular docking on key polyphenols. Hydroxycinnamic acids and flavonoids are the most important classes of compounds detected in the extracts. Among these compounds, the most significant was rosmarinic acid, followed by caffeic acid, luteolin glucuronide, and methyl rosmarinate. Although all extracts have shown encouraging results, the ethanolic extract solubilised with water (SEtOHA) was the one with the highest hydroxycinnamic acid content and total phenol content (518.64 ± 5.82 mg/g dw and 106.02 ± 6.02 mg GAE/g dw), as well as the highest antioxidant and antiradical activity. The extracts have shown anti-inflammatory activity by inhibiting NO release in LPS-stimulated Caco-2 cells. Finally, the in silico evaluation against the three selected enzymes showed interesting results for both numerical affinity ranking and predicted ligand binding models. The outcome of this study suggests this by-product as a possible ally in counteracting oxidative stress, as established by its favourable antioxidant compound profile, thus suggesting an interesting future application as a nutraceutical.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249583/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616935","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":"Saponins from <i>Solanum nigrum</i> L. Fruit: Extraction Optimization, Structural Characterization, and Dual-Functional Efficacy.","authors":"Shuyuan Chen, Weiyun Guo, Tonghe Zhang, Jianfang Chen, Li Huang, Jihong Huang, Ruqiang Huang","doi":"10.3390/foods14132370","DOIUrl":"10.3390/foods14132370","url":null,"abstract":"<p><p><i>Solanum nigrum</i> L., a widely consumed Asian medicinal edible plant, is a promising source of bioactive saponins for functional food applications. This study optimized the extraction of saponins from <i>S. nigrum</i> fruits (8.59% total saponin yield), followed by isolation via column chromatography and structural elucidation using spectroscopic analyses (IR, NMR, and MS). Concurrently, the antioxidant properties and antibacterial activity of the purified substances were detected and analyzed. The three saponins (SNL1, SNL2, SNL3) were identified as γ₂-Solamargine , Diosgenin, and β-Solanine. The <i>n</i>-butanol -purified fraction demonstrated a remarkable capacity to scavenge DPPH, hydroxyl, and ABTS radicals (DPPH IC50 = 0.0096 mg/mL; hydroxyl radical IC50 = 0.8 mg/mL; ABTS IC50 = 0.061 μg/mL), indicating the inhibition of a multi-pathway oxidative chain reaction. Concurrently, the saponins exhibited selective antimicrobial efficacy against key foodborne pathogens, particularly Escherichia coli. To the best of our knowledge, this work provides the first empirical evidence of <i>S. nigrum</i> fruit saponins as dual-functional natural preservatives, synergistically suppressing lipid oxidation and microbial growth. These findings highlight their potential as safer, multi-mechanistic alternatives to synthetic additives, aligning with clean-label food industry demands.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249067/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617066","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":"Novel Food and Beverages: Production and Characterization: 2nd Edition.","authors":"Víctor M Perez-Puyana, Alberto Romero, Mercedes Jiménez-Rosado","doi":"10.3390/foods14132349","DOIUrl":"10.3390/foods14132349","url":null,"abstract":"<p><p>In today's food landscape, the development of novel products continues to be a critical response to the growing demand for healthier, more sustainable, and technologically advanced food and beverage options [...].</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248561/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617128","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":"Exploring the Influence of Different <i>Saccharomyces cerevisiae</i> Strains and Hop Varieties on Beer Composition and Sensory Profiles.","authors":"Antonella Costantini, Maurizio Petrozziello, Christos Tsolakis, Andriani Asproudi, Enrico Vaudano, Laura Pulcini, Federica Bonello, Katya Carbone, Maria Carla Cravero","doi":"10.3390/foods14132357","DOIUrl":"10.3390/foods14132357","url":null,"abstract":"<p><p>The influence of different <i>Saccharomyces cerevisiae</i> (<i>Sc</i>) strains and hop varieties on the physical, chemical and sensory properties of beer was investigated. ISE77, an oenological <i>Sc</i> strain screened for the <i>IRC7</i> gene and β-lyase activity, and a commercial yeast, as a control, were experimented with two hops (dry hopping), Mosaic^® (M) and Hallertau Mittelfrüh (HM). Both hop variety and yeast strain exerted a considerable influence on the organoleptic profile of the beer. Samples with M hops exhibited elevated levels of specific volatile compounds (e.g., limonene and linalool). ISE77 generated higher levels of esters, irrespective of the hop variety employed, imparting fruity and floral characteristics. Moreover, the beers fermented with ISE77 showed herbal and spicy notes. Regardless of the hop variety, samples brewed with the control yeast showed higher honey and caramel note levels. Beers fermented with ISE77 and HM exhibited remarkable similarities to those produced with ISE77 and M, particularly for some odour attributes (citrus, exotic fruits, and aromatic herbs). These attributes were more intense than in beers fermented with the control yeast and HM. This study demonstrated the potential of oenological <i>Sc</i> strains to achieve innovative brewing outcomes when combined with selected hops.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249449/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616967","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":"Fast Determination of Furocoumarins in Food Supplements Containing <i>Heracleum sphondylium</i> L. Using Capillary Electrophoresis.","authors":"Eszter Laczkó Zöld, Csenge Kis, Erzsébet Nagy-György, Erzsébet Domokos, Elek Ferencz, Zoltán-István Szabó","doi":"10.3390/foods14132348","DOIUrl":"10.3390/foods14132348","url":null,"abstract":"<p><p><i>Hercaleum sphondylium</i> L., commonly known as hogweed, is a plant species that has been employed as an ingredient in food supplements aimed at enhancing reproductive organ functionality, restoring hormonal equilibrium, and producing an aphrodisiac effect. Importantly, the European Food Safety Authority (EFSA) has designated it as a \"substance of possible concern for human health\" when found in food and food supplements, as detailed in the EFSA compendium of botanicals. Given the potential health consequences associated with the ingestion of furocoumarin-containing plants, the primary objective of this study was to develop a straightforward and rapid method for screening various furocoumarins (bergapten, isobergapten, isopimpinellin, imperatorin, and xanthotoxin) that are found in hogweed plant products and hogweed-derived food supplements. A novel ultrafast micellar electrokinetic chromatographic method was established, achieving analysis durations of less than 3 min for the complete separation of the analytes. This method is additionally characterized by its simplicity, allowing for the analysis of samples following a rapid extraction procedure and dilution, without necessitating extra cleanup steps. The investigation of ten food supplements indicated that seven products contained no detectable levels of furocoumarins, one product presented levels close to the harmless threshold, and two products exhibited concentrations significantly exceeding this threshold. The results of this study illustrate the potential of micellar electrokinetic chromatography as a feasible alternative technique for the analysis of furocoumarins in herbal products and food supplements.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249021/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616971","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":"Comparison of Post-Consumption Attention Between Two Different Aroma Types of Baijiu Using the Stroop Task.","authors":"Jie Li, Cheng Wang, Pei Sun, Shaohui Fan, Guoliang He, Yangyun Zheng, Haifeng Zhao, Deliang Wang","doi":"10.3390/foods14132352","DOIUrl":"10.3390/foods14132352","url":null,"abstract":"<p><p>As attention reflects cognitive comfort after drinking, and consumers increasingly value mental clarity, there is a growing need for objective methods to quantify such post-consumption cognitive states. However, conventional expert sensory panels rely on subjective judgments and cannot objectively quantify post-consumption changes in attention. To address this gap, this experimental study applied and validated an established electroencephalogram (EEG)-based behavioral index and then investigated whether two aroma types of Chinese Baijiu with equal alcohol content differ in their effects on attention. Twenty-one adults completed the color-word Stroop task, and behavioral performance and neural responses were recorded before and after drinking. The results showed that despite the same alcohol content, different aroma types of Baijiu had varying effects on the accuracy of incongruent conditions in the behavioral task. Additionally, they exerted varying effects on the magnitude of the P200 component, an attention-related EEG signal typically occurring around 200 ms after stimulus onset. The light-aroma Baijiu (Sample 2) significantly reduced task accuracy and P200 amplitude, whereas the Qingya-flavored Baijiu (Sample 1) had no significant impact. These findings provide preliminary evidence that attention-based EEG behavioral metrics can serve as an objective reference for evaluating post-consumption cognitive quality and may inform product optimization and consumer-centered quality standards in the Baijiu industry.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248534/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616994","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":"Seasonal Variation in Nutritional Value and Technical Quality of Lionfish (<i>Pterois miles</i>) from the Ionian and Aegean Seas.","authors":"Mado Kotsiri, Dimitra Kogiannou, Chrisanthi Nikoloudaki, Ioannis Kleidas, Aikaterini Dogrammatzi, Paraskevi K Karachle, Kriton Grigorakis","doi":"10.3390/foods14132353","DOIUrl":"10.3390/foods14132353","url":null,"abstract":"<p><p>Lionfish (<i>Pterois miles</i>), an invasive species in the Mediterranean, pose ecological and socioeconomic challenges. This study examines the seasonal variation in the nutritional composition and technical quality of lionfish from the Ionian and Aegean Seas, evaluating their potential as a food resource. Fillets were high in protein (19.4%) and low in fat (2.0%), with significant seasonal differences in the Ionian Sea, where winter samples had higher lipid content. The fillet yield (28.4%) was satisfactory given the fish's morphology. Fatty acid analysis confirmed lionfish as a valuable source of polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with EPA + DHA levels exceeding the recommended daily intake (119.2%). Seasonal variations in fatty acid composition were observed, including higher EPA in autumn and lower lipid nutritional quality in summer. Arachidonic acid (ARA) was also present at nutritionally significant levels (79.4 mg/100 g). The n3/n6 ratio (2.2) and favourable atherogenic and thrombogenic indices highlight its nutritional benefits. This is the first study to assess seasonal variations in the nutritional value and technical yield of lionfish in the Mediterranean, offering novel insights into its commercial valorisation. These findings support its promotion as a sustainable protein source and as a means of managing its invasive population.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248952/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617153","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}