Foods最新文献

In the original publication [...].

Exogenous toxic compounds in foods, arising from agricultural practices, environmental contamination, industrial processing, and packaging migration, remain a major global concern for food safety. These contaminants include mycotoxins, veterinary drug residues, antibiotics, pesticides, per- and polyfluoroalkyl substances, heterocyclic aromatic amines, and polycyclic aromatic hydrocarbons, which have multiple adverse effects on human and animal health. The continued presence of these substances highlights the need for reliable exposure assessment, strengthened regulatory frameworks, and advanced analytical methodologies. Food matrices introduce variability in analytical performance, making sample preparation a critical and often limiting step. Conventional extraction techniques such as solid-phase extraction, liquid-liquid extraction, and Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) are still widely applied. Moreover, recent advances have highlighted sustainable alternatives aligned with the principles of green analytical chemistry. In this context, this review provides a comprehensive overview of recent advances (2020-2025) in environmentally friendly extraction techniques for determining exogenous toxic compounds in food samples analyzed by liquid chromatography coupled with mass spectrometry (LC-MS), including their sustainability. Special attention is given to the chemical nature and toxicological relevance of major exogenous organic contaminant families (specialized categories such as hormones and packaging-derived bisphenols were excluded due to distinct migration and metabolic pathways; however, these topics exceed the scope of this manuscript), the analytical challenges associated with different food matrices, and the evolution of extraction and cleanup techniques. Overall, this review integrates analytical robustness, matrix effects, and green metrics to support the development of reliable and more sustainable sample preparation strategies.

Parkinson's disease (PD) is the second most common neurodegenerative disease, characterized by motor and non-motor symptoms that significantly impact patients' quality of life. Beyond pharmacological treatments, nutrition plays a crucial role in the prevention and management of the disease. Nutritional interventions represent a pivotal strategy for improving clinical outcomes and quality of life in PD patients, addressing issues such as delayed gastric emptying, constipation, weight loss, malnutrition, and chewing or swallowing difficulties. A plant-based diet is particularly suitable for such patients, due to its high fiber content which can enhance gastrointestinal motility, thereby improving levodopa bioavailability, and potentially ameliorateing PD symptoms. For this reason, alongside neurological support, PD patients should receive nutritional counseling. Moreover, food choices can influence the risk of developing the disease: a high consumption of dairy products has been associated with an increased risk of PD; conversely, many plant foods could elicit neuroprotective effects thanks to beneficial phytochemicals such as flavonoids, especially anthocyanins. Furthermore, a moderate coffee consumption could reduce PD risk and progression. The aim of this review is to explore the impact of dietary factors on the risk and progression of PD, evaluate the therapeutic potential of specific foods and dietary patterns in disease management, and highlight the clinical significance of nutritional interventions, specifically focusing on plant-based diets.

This review focuses on chemesthetic perception (i.e., pungency, tingling, and astringency) in extra virgin olive oil (EVOO), with particular attention to the sensory mechanisms underlying trigeminal stimulation elicited by phenolic secoiridoids, considering olive-fruit ripening as a key modulating factor. The chemesthetic profile represents one of the most distinctive sensory features of EVOO and is primarily associated with phenolic secoiridoids derivatives, formed through enzymatic transformations of ligstroside and oleuropein. Generally, a progressive decrease in chemesthetic potential is observed during ripening, due to the reductions in total phenols, o-diphenols, and secoiridoids. Among these compounds, secoiridoid derivatives, most notably oleocanthal and oleacin, elicit chemesthetic sensations and represent some of the most biologically active EVOO phenolic constituents. In this context, chemesthetic perception may work as a sensory marker of phenolic richness and nutraceutical value, linking sensory science with olive ripening and informed consumer choice. Moreover, integrating chemesthetic mechanisms with phenolic chemistry, olive ripening physiology, and sensory methodology allows for a more comprehensive interpretation of EVOO quality beyond commercial classifications. Future studies combining chemical profiling, dynamic sensory methods, and consumer-focused research will be essential to refine quality-assessment tools and promote a deeper appreciation of the sensory diversity and functional value of high-quality EVOOs.

This study focused on fabricating linseed oil-in-water nanoemulsions (LON) at different pressures of 50 and 150 bar (named as LON50 and LON150, respectively) using a high-pressure homogenizer. Subsequently, these nanoemulsions were encapsulated in alginate hydrogel beads. It was observed that higher homogenizing pressure led to smaller droplet size (108.57 nm), harder beads (222.54 N), less LON release from the beads, and higher oxidation rate, as well as more reduction in α-linolenic acid content during the storage time. To increase the oxidative stability of LON₁₅₀, natural antioxidants including clove essential oil (CEO), rosemary extract (RE), and a mixture of both (CEO+RE) were separately incorporated into the oil phase of LON (LON_150-CEO), alginate aqueous dispersion (LON_150-RE), and both lipid and aqueous phases (named as LON_150-CEO+RE), respectively. It was shown that LON_150-CEO+RE had weaker mechanical properties than LON_150-RE and LON_150-CEO. In addition, this sample (LON_150-CEO+RE) showed the lowest oxidation rate and the minimum α-linolenic acid loss (9.82%) during storage. The highest LON release rate from the beads was related to LON_150-RE. The results of this study might help in designing bioactive lipids-filled hydrogel beads with appropriate chemical stability and mechanical properties.

The relationship between humans and food has always been characterized by continuous and dynamic changes in terms of food choices, production technologies, cooking approaches, and preservation [...].

The functional properties of high-pressure processing (HPP)-assisted protein hydrolysate from tamarind kernel powder (TKP-HD) and the physicochemical characteristics of its foam-mat powder were studied. TKP-HD consisted of more non-polar than polar amino acids, with higher solubility at pH 5 and 7 than soy protein isolate (SPI) but lower than egg white (EW). The water-binding capacity of TKP-HD increased at pH 5 while TKP-HD had a higher foaming capacity than SPI at pH 5, and the highest oil-binding capacity. The physicochemical properties of TKP-HD after foam-mat drying were investigated using 1 and 1.5% (w/w) hydroxypropyl methylcellulose (HPMC), with drying at 60, 70, and 80 °C. Samples with 1.5% HPMC had lower water activity than those with 1% HPMC at all drying temperatures. The sample with 1% HPMC had higher antioxidant capacity at 60 °C than at 70 °C, but this decreased at 1.5% HPMC. Samples with 1.5% HPMC and dried at 60 °C recorded the highest solubility and viscosity, with increased porosity of the powder structure. The most suitable foam-mat drying conditions for TKP-HD were the addition of 1.5% HPMC and drying at 60 °C.

Rice bran, a nutrient-rich by-product of rice milling, is an underutilized resource in sustainable crop utilization. This study aimed to investigate the characteristics, total phenolic content, and antioxidant activities of rice bran protein hydrolysates (RBPHs) produced using proteases from Bacillus licheniformis (RBPH-B) and α-chymotrypsin (RBPH-C), along with their protein fractions (F1; >100 kDa, F2; 10-100 kDa, F3; 1-10 kDa, F4; <1 kDa). Molecular weight, color, surface hydrophobicity, secondary structure, total phenolic content, and antioxidant activities of the hydrolysates were assessed. Both enzymatic hydrolysis and ultrafiltration reduced molecular weight and surface hydrophobicity, enhanced lightness, and increased α-helix content. Among all samples, the <1 kDa peptide fraction derived from α-chymotrypsin hydrolysis (RBPH-C-F4) exhibited the strongest antioxidant activity, with the lowest EC₅₀ values for ABTS (0.94 mg/mL) and DPPH (210 µg/mL), as well as the highest inhibition of metal chelating activity (1.35 mmol EDTA/g sample) and linoleic peroxidation (90.62%). Enzymatic hydrolysis enhanced total phenolic content compared with native rice bran protein. These findings highlight the potential of rice bran-derived peptides as antioxidant candidates and indicate that further validation in food systems is required.

Recent advances in cultured-meat research emphasize the development of edible scaffolds that promote myogenic differentiation. Nonetheless, many materials provide only structural support and do not replicate native muscle or serve as alternatives to muscle-adipocyte co-culture, highlighting the need for cytocompatible, tissue-specific scaffolds. This study aimed to develop a composite alginate-zein (Algi/zein) hydrogel enriched with myotube (MP) and adipocyte (AP) powders to provide a structural, biochemical, and potentially cultured-meat hydrogel. Algi/zein hydrogels enriched with myotube (MP) and adipocyte (AP) powders were fabricated and evaluated for structural, cellular, and biochemical properties using C2C12 myoblasts cultured in 2D and 3D environments. Metabolite profiling was performed to evaluate the biochemical features. MP/AP incorporation generated extra cellular matrix (ECM)-like microstructures and significantly enhanced myotube alignment in Algi/zein scaffolds compared with MP/AP-free controls, increasing the proportion of axially aligned fibers by up to ~6-fold at a 1:1 AP:MP ratio. Organized myosin expression was observed, while metabolomic profiling indicated partial biochemical similarity to beef. Incorporating MP and AP into Algi/zein hydrogels enhanced myotube alignment and showed partial structural and biochemical similarity to native muscle tissue.

This study investigated the effects of regulated deficit irrigation on quality and postharvest characteristics of 'Soreli' kiwifruit (Actinidia chinensis Planch.). Plants were irrigated at 100% (control), 80%, and 60% of the standard water supply. Fruit quality was monitored by assessing weight loss (WL), firmness, soluble solids content (SSC), and color stability. Bioactive compounds, such as polyphenols (POL), flavonoids (FLAV), ascorbic acid (AA), β-carotene (Car), and chlorophyll (Chl) content and antioxidant enzyme activities, including ascorbate peroxidase (APX), superoxide dismutase (SOD), and catalase (CAT), and the 2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay were also evaluated. Results indicated that reduced irrigation at 60% of water supply enhanced antioxidant enzyme levels, without negatively affecting fruit quality parameters: greater resistance to firmness loss, higher soluble solids accumulation, and better color stability. In the early stages of cold storage, fruits under the 60% irrigation treatment showed higher POL, FLAV, and ABTS values, with polyphenols exceeding 200 mg GAE 100 g^-1 FW and FLAV content ranging from 4.69 to 5.53 mg CE 100 g^-1 FW. The 80% irrigation treatment showed a moderate biochemical response without altering quality. Controlled water deficit can enhance antioxidant activity and bioactive compounds, improving fruit quality and the environmental and commercial value of 'Soreli' kiwifruit.