Foods最新文献

{"title":"Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay.","authors":"Mara Antonia Gagliano, Matilde Tura, Francesca Soglia, Chiara Cevoli, Sara Barbieri, Giacomo Braschi, Alessandra Bendini, Tullia Gallina Toschi, Massimiliano Petracci, Enrico Valli","doi":"10.3390/foods14101781","DOIUrl":"10.3390/foods14101781","url":null,"abstract":"<p><p>Using a multi-analytical approach, this investigation characterized Parmigiano Reggiano PDO cheese produced with milk from dairy cows fed different diets. Ten samples of Parmigiano Reggiano PDO cheese, aged for 24 months, were produced with milk from dairy cows fed only dry hay (P-DH; N = 6) or a diet with part of the dry hay replaced with fresh herbage (P-FF; N = 4). Instrumental (Flash GC-FID) analysis of the volatile fraction, image analyses, and sensory quantitative descriptive analysis (QDA^®) were carried out. The Parmigiano Reggiano cheese belonging to the P-FF group showed a higher intensity of yellow than P-DH for both sensory and image analyses. Regarding the volatile profiles, no differences were observed related to the two experimental groups, while sensory analyses allowed for some discrimination, in particular color and aroma attributes. Instrumental and sensory characterization can be used to obtain a unique analytical profile for Parmigiano Reggiano PDO cheeses produced with milk from dairy cows fed different forage sources and help to define the quality and authenticity of this typical high-value food product.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12110896/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157443","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":"Plant-Based Burgers Made with Green Banana Biomass (GBB) Associated with Teff and Chickpea Derivatives.","authors":"Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, Tatiana Barbieri Cochlar, Cristine da Silva Medeiros, Rafaela Giuliana Hermelino Lima, Amanda Soares Bandeira, Ana Karolina Fortunato de Souza, Alessandro de Oliveira Rios, Viviani Ruffo de Oliveira","doi":"10.3390/foods14101782","DOIUrl":"10.3390/foods14101782","url":null,"abstract":"<p><p>The objective of this study was to develop meat analog burgers using green banana biomass (GBB) combined with teff and chickpea derivatives, as well as to evaluate their chemical and technological quality, in addition to comparing them with industrialized meat and plant-based burgers. Four formulations (F1: 100% GBB; F2: 75% GBB; F3: 60% GBB; and F4: 50% GBB, with 25% teff and 25% chickpeas) were developed and compared to the following industrialized burgers: F5 (meat-based) and F6 (plant-based). All the samples were subjected to physical (initial/final weight, diameter, height, color, and texture) and chemical (pH, proximate composition, fiber, and caloric value) analyses. Among the treatments, F4 showed the highest initial weight (223.00 g) and final weight (201.66 g), initial diameter (12.33 cm) and final diameter (11.96 cm), and a reduction in height from 2.04 cm to 1.57 cm. In terms of firmness, F4 was significantly higher than that of the other treatments (<i>p</i> ≤ 0.05). Regarding its chemical composition, F4 presented a high protein content (10.25%) and energy value (285.30 kcal). The total fiber content for F1 to F4 was 3.62%, 3.74%, 3.97%, and 4.15%, respectively, while F6 (plant-based) reached 5.69%. These findings indicate that the combination of GBB with teff and chickpeas, especially in F4, was favorable for producing meat analog burgers with promising technological and nutritional properties.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111477/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157655","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":"Utilization of Native CRISPR-Cas9 System for Expression of Glucagon-like Peptide-1 in <i>Lacticaseibacillus paracasei</i>.","authors":"Mumin Zheng, Shuwen Zhang, Yunna Wang, Ning Xie, Xiaodan Wang, Jiaping Lv, Xiaoyang Pang, Xu Li","doi":"10.3390/foods14101785","DOIUrl":"10.3390/foods14101785","url":null,"abstract":"<p><p>Type 2 diabetes is one of the main causes of cardiovascular diseases, kidney diseases, and visual impairments, posing a global healthcare challenge. The current treatment of this disease, involving glucagon-like peptide-1 (GLP-1), is faced with problems such as frequent injections and plasmid instability. In this study, we used the native clustered regularly interspaced short palindromic repeats-CRISPR-associated protein 9 (CRISPR-Cas9) system of <i>Lacticaseibacillus paracasei</i> to develop a novel, genetically stable, and orally administrable strain expressing human GLP-1. Integration and subsequent expression of glp-1 gene were confirmed by genomic sequencing, qPCR, and Nano LC-MS. The engineered strain demonstrated stable genomic integration and sustained high-level expression of GLP-1 over multiple generations. This innovative approach provides a promising strategy for the oral delivery of therapeutic peptides, potentially enhancing patient compliance and improving the treatment of diabetes and other chronic diseases requiring peptide-based therapies.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111759/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157854","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":"Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light.","authors":"Alan A Ruiz-Hernández, Ofelia Rouzaud-Sández, Maribel Valenzuela-González, J Abraham Domínguez-Avila, Gustavo A González-Aguilar, Maribel Robles-Sánchez","doi":"10.3390/foods14101787","DOIUrl":"10.3390/foods14101787","url":null,"abstract":"<p><p>Overweight and obesity are worldwide problems; several strategies have been applied to counteract them, including the development of functional foods with specific bioactivities. Sorghum has been shown in in vitro and in vivo studies to improve various biomarkers related to overweight, obesity, and inflammation, particularly when sprouted and irradiated with UV light. In the present study, irradiated sorghum sprouts were used to prepare granola bars; their phenolic profile, antioxidant activity, in vitro bioaccessibility, anti-inflammatory potential, and sensory acceptability were measured. Gallic acid increased in response to irradiation, while catechin increased in response to sprouting. In vitro digestion showed higher intestinal recovery of phenolics and antioxidant capacity, as well as a significant decrease in nitric oxide content, an inflammation biomarker. A sensory analysis showed scores of approximately 5.5-6.5 (on a 9-point hedonic scale) for most variables analyzed, suggesting adequate acceptability. Sorghum bars made with irradiated sorghum sprouts present high potential as health foods that could help counteract the problems of overweight, obesity, and related diseases. Further in vitro and in vivo studies are needed to demonstrate the benefits of consuming this food.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12110835/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157586","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 Omega-3, Omega-6, and Endocannabinoid Content of Human, Cattle, Goat, and Formula Milk.","authors":"Renáta Csatári-Kovács, Tamás Röszer, Éva Csősz","doi":"10.3390/foods14101786","DOIUrl":"10.3390/foods14101786","url":null,"abstract":"<p><p>Human milk is the primary source of infant nutrition, although breastfeeding rates are declining today, and human milk is often replaced by animal milk-based infant formula. Infant formula is intended to replicate the composition of human milk, albeit significant differences remain in the physiological responses to breastfeeding and formula feeding in offspring. More research is needed on the composition of human milk and other milk types, especially regarding their lipid content. A comparative analysis of different milk samples was carried out in this study. The amount of omega-3 fatty acids, omega-6 fatty acids, and endocannabinoids was measured in human, cattle, and goat milk as well as in goat milk- and cow milk-based infant formulas using chromatography coupled to mass spectrometry. Significant differences between the human and animal milks were observed in the case of omega-6 fatty acid and endocannabinoid content, with higher omega-6 fatty acid and lower endocannabinoid levels in human milk than in animal milk samples and infant formulas. Goat milk shares the highest similarity to human milk in terms of the analyzed lipid species. However, our results indicate that the levels of the examined bioactive lipid species in human milk failed to be replaced by goat milk- and cow milk-derived infant formulas.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12110994/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157657","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":"Procyanidins and Anthocyanins in Young and Aged Prokupac Wines: Evaluation of Their Reactivity Toward Salivary Proteins.","authors":"Katarina Delić, Danijel D Milinčić, Aleksandar V Petrović, Slađana P Stanojević, Anne-Laure Gancel, Michael Jourdes, Mirjana B Pešić, Pierre-Louis Teissedre","doi":"10.3390/foods14101780","DOIUrl":"10.3390/foods14101780","url":null,"abstract":"<p><p>In this study, the reactivity of procyanidins and anthocyanins in young and aged Prokupac wines toward salivary proteins is investigated via SDS-PAGE and UHPLC-QTOF-MS to determine the differences between the phenolic compounds of red wine in relation to the aging process of wine. SDS-PAGE analysis revealed that procyanidins, flavanol-anthocyanin polymers, and ellagitannins in aged wine have strong affinities for salivary proteins, leading to the formation of insoluble complexes. By contrast, young wine contained predominantly procyanidins with high salivary protein affinity, as well as monomeric flavan-3-ols and anthocyanins, which mainly form soluble aggregates, while polymeric phenolics were less represented. Electrophoretic patterns further showed that seed-derived procyanidins mainly formed insoluble complexes with salivary proteins, whereas skin-derived anthocyanins tended to form soluble ones. The total content of all phenolic compounds quantified by UHPLC-QTOF-MS was 2.5 times higher in young wine than in aged wine, primarily due to the significantly greater abundance of malvidine-3-<i>O</i>-glucoside in young wine (eightfold higher level in young wine). Targeted UHPLC-QTOF-MS analysis of selected phenolics confirmed the electrophoretic results and showed a higher binding affinity of procyanidins in aged wine compared to young wine, as well as a higher percentage of procyanidin binding compared to anthocyanins, independent of the age of the wine. Sensory evaluation showed that aged wine had higher tannin quality scores, whereas young wine exhibited greater acidity and astringency, with bitterness being comparable between them. These results highlight the influence of wine aging on the interaction between phenolic compounds and salivary proteins and emphasize the dominant role of procyanidins in protein binding and the potential synergistic contribution of anthocyanins to mouthfeel perception.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111099/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157676","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":"Artificial Intelligence in Advancing Algal Bioactive Ingredients: Production, Characterization, and Application.","authors":"Bingbing Guo, Xingyu Lu, Xiaoyu Jiang, Xiao-Li Shen, Zihao Wei, Yifeng Zhang","doi":"10.3390/foods14101783","DOIUrl":"10.3390/foods14101783","url":null,"abstract":"<p><p>Microalgae are capable of synthesizing a diverse range of biologically active compounds, including omega-3 fatty acids, carotenoids, proteins, and polysaccharides, which demonstrate significant value in the fields of functional foods, innovative pharmaceuticals and high-value cosmetics. With advancements in biotechnology and the increasing demand for natural products, studies on the functional components of algae have made significant strides. However, the commercial utilization of algal bioactives still faces challenges, such as low cultivation efficiency, limited component identification, and insufficient health evaluation. Artificial intelligence (AI) has recently emerged as a transformative tool to overcome these technological barriers in the production, characterization, and application of algal bioactive ingredients. This review examines the multidimensional mechanisms by which AI enables and optimizes these processes: (1) AI-powered predictive models, integrated with machine learning algorithms (MLAs), Industry 4.0, and other advanced digital systems, support real-time monitoring and control of intelligent bioreactors, allowing for accurate forecasting of cultivation yields and market demand. (2) AI facilitates in-depth analysis of gene regulatory networks and key metabolic pathways, enabling precise control over the biosynthesis of targeted compounds. (3) AI-based spectral imaging and image recognition techniques enable rapid and reliable identification, classification, and quality assessment of active components. (4) AI accelerates the transition from mass production to the development of personalized medical and functional nutritional products. Collectively, AI demonstrates immense potential in enhancing the yield, refining the characterization, and expanding the application scope of algal bioactives, unlocking new opportunities across multiple high-value industries.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12110759/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157588","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 Supplementation with Probiotics in Patients with Schizophrenia: Systematic Review and Meta-Analysis of Randomized Controlled Clinical Trials.","authors":"Lu Li, Fengqi Du, Xilong Liu, Mengyao Song, Giuseppe Grosso, Maurizio Battino, Christine Boesch, He Li, Xinqi Liu","doi":"10.3390/foods14101773","DOIUrl":"10.3390/foods14101773","url":null,"abstract":"<p><p>Supplementation with probiotics seems to confer protective effects in individuals with schizophrenia (SZ), although available results are inconclusive. The aim of this study was to systematically review existing randomized clinical trials (RCTs) to critically assess the effect of probiotics on psychiatric symptoms, anthropometric indicators, lipid profiles, glycemic indices, inflammation, and oxidative stress in adults with SZ. A systematic search was conducted in four databases from inception until January 2025. Six RCTs were included in the quantitative analysis that demonstrated beneficial effects of probiotics on SZ severity determined via the Positive and Negative Syndrome Scale (PANSS), with significant reductions in PANSS (MD = -0.50, <i>p</i> = 0.001), PANSS Negative (MD = -0.31, <i>p</i> = 0.050), and PANSS General scores (MD = -0.33, <i>p</i> = 0.036), alongside reductions in body weight (MD = -0.92, <i>p</i> = 0.000), body mass index (MD = -0.53, <i>p</i> = 0.016), and total cholesterol (SMD = -0.34, <i>p</i> = 0.005). Furthermore, probiotic interventions reduced baseline glucose (SMD = -0.59, <i>p</i> = 0.000), insulin (MD = -0.68, <i>p</i> = 0.000), and measures of insulin sensitivity/resistance and significantly improved biomarkers of inflammation and oxidative stress. To summarize, this meta-analysis suggests that probiotics may confer beneficial effects in patients with SZ through improving psychiatric symptoms as well as markers of body weight, lipid and glucose metabolism, inflammation, and oxidative stress.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111037/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157518","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":"Textural Flow Analysis of United States Commercially Available Baby Foods: Packaging and Delivery Method Comparisons by the International Dysphagia Diet Standardization Initiative Framework.","authors":"Larson P Drzewicki, Donna R Scarborough, Jeffrey D Messinger, Michael Bailey-Van Kuren, Mickalyn S Clemons, Memorie M Gosa","doi":"10.3390/foods14101771","DOIUrl":"10.3390/foods14101771","url":null,"abstract":"<p><p>This study evaluated the flow and textural characteristics of commercial baby food in order to increase clinical knowledge to support patients with pediatric dysphagia. Samples from three organic and non-organic brands included four labeled stages and a variety of ingredients. A standardized method for evaluating the characteristics of room-temperature baby foods was utilized in order to compare, across two geographic regions, the brands and the labeled stages. Based on the manufacturing stages, no logical progression in thickness or texture was observed in relation to labeled food stages. Regardless of the stage, our results reveal that 75% of the baby foods samples are categorized as moderately thick liquid or liquidized food. Furthermore, two-thirds of products categorized as \"large variability\" foods were labeled as Stage 1. Caregivers and clinicians bear the burden for the presentation of safe and appropriate transitional foods during a child's milk-weaning process. Current \"staged\" guidelines on baby foods do not accurately convey information about the product's textural characteristics (i.e., thickness, cohesiveness, adhesiveness, etc.), which can influence the safety and efficiency of oral intake.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12110830/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157545","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":"Consumer Sensory Perceptions of Natural Ingredients: A Multi-Country Comparison.","authors":"Jisoo Choi, Edgar Chambers, Jeehyun Lee","doi":"10.3390/foods14101775","DOIUrl":"10.3390/foods14101775","url":null,"abstract":"<p><p>Consumer perceptions of the term 'natural' do not always align with those of science or public policy. Further examination of the term from a consumer standpoint is therefore necessary. In this study, we aimed to identify differences in consumer perceptions of natural ingredients across various countries and demographic segments to determine whether a common concept of natural ingredients exists. Twenty ingredients were assessed to identify those perceived as natural by consumers. A total of 8191 consumers (about 630 consumers per country) were surveyed. Cluster analysis identified four clusters of countries with similar perceptions of natural ingredients. Most ingredients were evaluated similarly across countries; however, specific ingredients differed among certain countries. Several ingredients considered natural according to scientific, public policy, or marketing standards were not perceived as natural by consumers. These insights into perceptions of natural ingredients in each country may help governments, public policy experts, and food manufacturers reconsider strategies for marketing natural products and educating consumers about natural ingredients.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12110775/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157669","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}