Foods最新文献

{"title":"Dynamic Changes in Metabolites and Transformation Pathways in Diqing Tibetan Pig Hams During Fermentation Determined by Widely Targeted Metabolomic Analysis.","authors":"Dan Jia, Siqi Jin, Jin Zhang, Shuyuan Luo, Xinpeng Li, Siew-Young Quek, Xinxing Dong, Dawei Yan","doi":"10.3390/foods14142468","DOIUrl":"https://doi.org/10.3390/foods14142468","url":null,"abstract":"<p><p>This study investigated the metabolite dynamic changes and transformation pathways in Diqing Tibetan pig (DTP) hams during fermentation (0, 30, 90, 180, 360, 540 d) by widely targeted metabolomics. A total of 873 metabolites in 17 subclasses were detected, with significant changes in 448 metabolites. Additionally, 65 key metabolites were found to be involved in the top 10 pathways, with the top pathways for metabolite markers in mature hams including protein metabolism (2-oxocarboxylic acid metabolism, tryptophan metabolism and amino acid biosynthesis) and lipid metabolism (unsaturated fatty acid biosynthesis and linoleic acid metabolism). Overall, the unique DTP ham taste, flavor, and nutritional value may be contributed to by the significant accumulation of essential amino acids, MSG-like amino acids, free fatty acids (arachidonic acid, docosahexaenoic acid, and eicosapentaenoic acid), citric acid, oxaloacetic acid, succinic acid, and vitamin B. This study facilitates a comprehensive understanding of metabolic profiling and the transformation pathways of DTP hams during fermentation, providing novel insights into the biochemical mechanisms underlying traditional Tibetan pig hams, bridging traditional knowledge with modern omics technologies.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EEG-Based Analysis of Neural Responses to Sweeteners: Effects of Type and Concentration.","authors":"Xiaolei Wang, Guangnan Wang, Donghong Liu","doi":"10.3390/foods14142460","DOIUrl":"https://doi.org/10.3390/foods14142460","url":null,"abstract":"<p><p>Sweetness is a key dimension of sensory experience in food, and variations in the type and concentration of sweeteners can elicit distinct brain responses. In this study, electroencephalography (EEG) was employed to systematically evaluate neural activity elicited by different concentrations of sucrose solutions (1%, 3%, 5%, and 7%) and by non-nutritive sweeteners matched in perceived sweetness to a 7% sucrose solution (10% erythritol, 0.0133% sucralose, and 0.0368% stevioside). The results revealed that an increased sucrose concentration was associated with progressively weaker EEG signal intensity, suggesting that the brain can effectively distinguish sweetness intensity. Under iso-sweet conditions, different types of sweeteners induced significantly distinct EEG patterns, indicating that the nature of the sweetener modulates flavor perception at the neural level. Further analysis showed increases in both δ- and α-band power following sweet taste stimulation, with prominent activations observed in the frontal, parietal, and right temporal regions. These findings demonstrate the utility of EEG in detecting subtle differences in brain responses to sweeteners, offering new insights into the neural mechanisms underlying sweet taste perception.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional Properties of <i>Campomanesia xanthocarpa</i> Infusions: Phenolic Profile, Digestive Stability, Enzyme Inhibition, and Glycemic Effects.","authors":"Cristiane Maria Chitolina Tremea, Vanessa Ruana Ferreira da Silva, Larissa Cunico, Vinícius Gottardo Boff, Carolina Turnes Pasini Deolindo, Aleksandro Shafer da Silva, Aniela Pinto Kempka","doi":"10.3390/foods14142469","DOIUrl":"https://doi.org/10.3390/foods14142469","url":null,"abstract":"<p><p>This study investigated the functional potential of <i>Campomanesia xanthocarpa</i> leaf and fruit infusions through phytochemical profiling, simulated gastrointestinal digestion, enzyme inhibition assays, and in vivo evaluation of glycemic markers. Leaf infusions exhibited a more diverse phenolic profile, higher total phenolic content, and greater antioxidant capacity compared to fruit infusions. Simulated digestion confirmed the bioaccessibility of key phenolic compounds, particularly glycosylated flavonoids such as quercetin-3-glucoside and kaempferol derivatives, with leaf extracts showing superior gastrointestinal stability. In vitro assays revealed a strong inhibitory activity of leaf infusions against α-amylase and β-glucosidase. In a 32-day trial with healthy dogs, the consumption of biscuits enriched with leaf infusion did not alter fasting glucose or amylase levels but resulted in a significant treatment × time interaction for serum fructosamine, indicating a delayed modulation of glycemic control, potentially associated with antioxidant or anti-glycation activity. These findings highlight the potential of <i>C. xanthocarpa</i> leaves as a functional ingredient in foods aimed at supporting glycemic regulation and metabolic health.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Metabolomics and Sensory Evaluation Reveal the Aroma and Taste Profile of Northern Guangdong Black Tea.","authors":"Jialin Chen, Binghong Liu, Yide Zhou, Jiahao Chen, Yanchun Zheng, Hui Meng, Xindong Tan, Peng Zheng, Binmei Sun, Hongbo Zhao, Shaoqun Liu","doi":"10.3390/foods14142466","DOIUrl":"https://doi.org/10.3390/foods14142466","url":null,"abstract":"<p><p>The sensory quality of black tea is intrinsically linked to cultivar genetics, yet comprehensive characterization of flavor compounds in emerging northern Guangdong black tea (NGBT) remains limited. This study employed high-performance liquid chromatography-ultraviolet (HPLC-UV) and headspace solid-phase microextraction coupled with GC-MS (HS-SPME-GC-MS) to analyze non-volatile and volatile compounds in five NGBT cultivars-Jinshahong (JSH), Danxia No.1 (DXY), Danxia No.2 (DXE), Yingde Black Tea (QTZ), and Yinghong No.9 (YHJ)-alongside sensory evaluation. Orthogonal partial least squares-discriminant analysis (OPLS-DA) identified key non-volatile discriminants (VIP > 1) ranked by contribution: total catechins > simple catechins > CG > EGCG > ester catechins > EGC. HS-SPME-GC-MS detected 97 volatiles, with eight aroma-active compounds exhibiting OAV > 1 and VIP > 1: Geraniol > Methyl salicylate > Linalool > <i>β</i>-Myrcene > Benzyl alcohol > (<i>Z</i>)-Linalool Oxide > Phenethyl alcohol > (<i>Z</i>)-Jasmone. These compounds drive cultivar-specific aromas in NGBTs. Findings establish a theoretical framework for evaluating cultivar-driven flavor quality and provide novel insights for targeted breeding and processing optimization of NGBTs.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and Application of the Agricultural Product Safety Index in Major Countries and Imported Food Safety Index for Korea.","authors":"Da-Eun Jung, Sung-Bum Yang","doi":"10.3390/foods14142461","DOIUrl":"https://doi.org/10.3390/foods14142461","url":null,"abstract":"<p><p>With the growth of international trade, concerns over the safety of imported agricultural products in South Korea have intensified due to factors such as the COVID-19 pandemic, radiation contamination risks, and the prevalence of GMOs. In response, this study develops two composite indices-the Agricultural Product Safety Index (APSI) and the Imported Food Safety Index (IFSI)-to quantitatively assess food safety risks across major exporting countries and apply them to Korea's import structure. The indices integrate production and distribution risk indicators based on publicly available data and adhere to five key principles, including applicability, reliability, boundedness, independence, and representativeness. Empirical results from 2014 to 2021 indicate that Australia consistently demonstrates the highest food safety level, followed by the United States, Argentina, Ukraine, and Brazil. While the indices provide a structured and transparent framework for monitoring import-related safety, their scope is limited to selected countries and excludes biological hazards due to data limitations. Future research should expand the geographical coverage and incorporate empirical validation techniques. These findings contribute to the development of evidence-based policy instruments aimed at enhancing food safety governance in global supply chains.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumer Acceptability of Various Gluten-Free Scones with Rice, Buckwheat, Black Rice, Brown Rice, and Oat Flours.","authors":"Jihyuk Chae, Sukyung Kim, Jeok Yeon, Sohui Shin, Seyoung Ju","doi":"10.3390/foods14142464","DOIUrl":"https://doi.org/10.3390/foods14142464","url":null,"abstract":"<p><p>Due to consumer needs and the prevalence of gluten-related disorders such as celiac disease, the gluten-free food market is expanding rapidly and is expected to surpass USD 2.4 billion by 2036. The objective of this study was to substitute wheat flour with oat, black rice, brown rice, buckwheat, and rice flours in the production of gluten-free scones, to assess consumer acceptability, and to identify factors contributing to consumer acceptability using check-all-that-apply questions. The 10 attributes of appearance, color, texture, grainy flavor, sweetness, familiar flavor, novelty, familiarity, moistness, and consistency exhibited statistically significant differences among the samples (<i>p</i> < 0.001). One hundred consumers evaluated 18 attributes using a nine-point hedonic scale, and all attributes demonstrated statistically significant differences across six samples (<i>p</i> < 0.001). The samples from buckwheat and wheat scored the highest in consumer acceptability. The results indicate a strong positive correlation between overall liking and purchase intention, with sensory attributes such as nutty flavor, cohesiveness, appearance, moistness, color, texture, and inner softness positively influencing consumer acceptability. The attributes affecting negatively were thick throat sensation, unique flavor, and stuffiness. This study is expected to provide data to aid in the development of better-tasting gluten-free products that meet customer and market needs.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729149","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance.","authors":"Sergio Hernández, Samuel Verdú, Pau Talens, Raúl Grau","doi":"10.3390/foods14142462","DOIUrl":"https://doi.org/10.3390/foods14142462","url":null,"abstract":"<p><p>This study aimed to improve the visual appeal of texture-modified (TM) dishes for individuals with dysphagia by developing a method to unify the texture of solid and liquid components through innovative food processing techniques. It investigated various meat-softening methods while preserving its solid appearance and ensuring a uniform texture when combined with a thickened soup. A grinding and reconstitution approach enabled the incorporation of pea protein (0% and 1%), olive oil (0%, 5%, or 10%), and papain (0% and 0.2%) to enhance the nutritional and sensory properties. This method successfully matched the firmness of TM meat with that of the thickened soup. Papain significantly reduced the firmness, and olive oil decreased the cohesiveness. After categorizing the TM meat and thickened soup as IDDSI level 4, four dishes at three firmness levels were developed. This study highlighted the potential of this approach to integrate solid and liquid food matrices, contributing to the advancement of TM food engineering and to the challenge of improving visual sensory acceptance and personalizing TM diets for individuals with dysphagia.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inactivation of Emerging Opportunistic Foodborne Pathogens <i>Cronobacter</i> spp. and <i>Arcobacter</i> spp. on Fresh Fruit and Vegetable Products: Effects of Emerging Chemical and Physical Methods in Model and Real Food Systems-A Review.","authors":"Junior Bernardo Molina-Hernandez, Beatrice Cellini, Fatemeh Shanbeh Zadeh, Lucia Vannini, Pietro Rocculi, Silvia Tappi","doi":"10.3390/foods14142463","DOIUrl":"https://doi.org/10.3390/foods14142463","url":null,"abstract":"<p><p>The consumption of fresh fruit and vegetables is essential for a healthy diet as they contain a diverse composition of vitamins, minerals, fibre, and bioactive compounds. However, cross-contamination during harvest and post-harvest poses a high risk of microbial contamination. Therefore, handling fruit and vegetables during processing and contact with wet equipment and utensil surfaces is an ideal environment for microbial contamination and foodborne illness. Nevertheless, less attention has been paid to some emerging pathogens that are now increasingly recognised as transmissible to humans through contaminated fruit and vegetables, such as <i>Arcobacter</i> and <i>Cronobacter</i> species in various products, which are the main risk in fruit and vegetables. <i>Cronobacter</i> and <i>Arcobacter</i> spp. are recognised food-safety hazards because they pose a risk of foodborne disease, especially in vulnerable groups such as newborns and immunocompromised individuals. <i>Cronobacter</i> spp. have been linked to severe infant conditions-notably meningitis and sepsis-most often traced to contaminated powdered infant formula. Although <i>Arcobacter</i> spp. have been less extensively studied, they have also been associated with foodborne disease, chiefly from dairy products and meat. With this in mind, this review provides an overview of the main chemical and physical sanitisation methods in terms of their ability to reduce the contamination of fresh fruit and vegetable products caused by two emerging pathogens: <i>Arcobacter</i> and <i>Cronobacter</i>. Emerging chemical (organic acid compounds, extracts, and essential oils) and physical methods (combination of UV-C with electrolysed water, ultrasound, and cold atmospheric plasma) offer innovative and environmentally friendly alternatives to traditional approaches. These methods often utilise natural materials, less toxic solvents, and novel techniques, resulting in more sustainable processes compared with traditional methods that may use harsh chemicals and environmentally harmful processes. This review provides the fruit and vegetable industry with a general overview of possible decontamination alternatives to develop optimal and efficient processes that ensure food safety.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comprehensive Study on Gravlax: A Multidimensional Evaluation of Gravlax Produced from Different Fish Species and Herbs.","authors":"Can Okan Altan","doi":"10.3390/foods14142465","DOIUrl":"https://doi.org/10.3390/foods14142465","url":null,"abstract":"<p><p>In this study, gravlax, a niche Scandinavian delicacy, was comprehensively investigated by producing it with combinations of two different fish species (tub gurnard (<i>Chelidonichthys lucerna</i> Linnaeus, 1758) and garfish (<i>Belone belone</i> Linnaeus, 1761)) and five herbs (dill (<i>Anethum graveolens</i> Linnaeus, 1753), sage (<i>Salvia officinalis</i> Linnaeus, 1753), mint (<i>Mentha piperita</i> Linnaeus, 1753), sweet (<i>Ocimum basilicum</i> Linnaeus, 1754), and purple basil (<i>Ocimum basilicum</i> var. <i>purpurascens</i> Bentham, 1830)). The nutritional composition, amino acids, color parameters, mineral substances, and heavy metal content, as well as physical characteristics, texture profile analysis, and extensive sensory analyses, were conducted, and the results were thoroughly evaluated using multivariate statistical methods. The influence of using different herbs on nutritional composition was found to be significant in gravlax made from both fish species (<i>p</i> < 0.05). Sensory analyses revealed that panelists identified mint as enhancing aroma and umami sensations, while dill improved overall acceptance. Gravlax with sage exhibited softer textures, but lower general acceptance due to perceived high saltiness. Color analyses revealed that purple basil transferred distinct pigments, causing darkening, whereas sweet basil had a brightening effect. Amino acid analyses revealed higher umami and sweet-tasting amino acids in herb-free gravlax, whereas proteolytic activity appeared to slow down in herb-containing gravlax samples.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Role of Copigmentation in Colour Attributes and Their Evolution in Model Wine: A Thermodynamic and Colorimetric Study.","authors":"Arianna Ricci, Cristian Galaz-Torres, Giuseppina Paola Parpinello, Miriana Demola, Marco Spiga, Andrea Versari","doi":"10.3390/foods14142467","DOIUrl":"https://doi.org/10.3390/foods14142467","url":null,"abstract":"<p><p>The colour evolution of malvidin-3-<i>O</i>-glucoside (Mv-3-<i>O</i>-glc) elicited by caffeic acid (CAF), (+)-catechin (CA), or syringic acid (SI) was spectrophotometrically monitored in model wine solution, modulating the malvidin-to-polyphenol molar ratio (1:1 to 1:20) and the pH (2.8-3.8). The spectral features provided the thermodynamic parameters Gibbs free energy (ΔG⁰) and equilibrium constant (<i>K_eq</i>), showing that the copigmentation extent is maximized at pH 3.6 and a higher molar ratio (1:20), and that copigments have different efficiency. In a long-term evolution (12 months), transient complexes evolved into different colour characteristics. Spectrophotometry and colorimetry (chroma C*, hue H*, and lightness L*) revealed the formation of stable pigments with peculiar orange-reddish colour when CAF was present; however, in the case of CA, an accentuated yellow tone was observed. SI showed minimum impact in the long-term evolution of Mv-3-<i>O</i>-glc. This study expands knowledge on oenological copigmentation, further exploring its potential implication in the colour of aged red wines.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}