Foods, Volume 10, Issue 12

Glucosinolate-containing foods, such as vegetables from the plant order Brassicales and its derivative products, are valued for their health-beneficial properties [...]

Nanoencapsulation is an attractive technique used for incorporating essential oils in foods. Thus, our main goal was to formulate a novel nanoemulsion (NE) with nanoscale droplet size and lowest interfacial tension in the oil–water interface, c...

Nitrite, ethyl carbamate, and biogenic amines in fermented vegetables are considered harmful compounds. In this study, the concentration of the nitrite, ethyl carbamate, and biogenic amines in four different varieties of fermented vegetables in China...

A combination process of completely non-thermal processing methods involving high hydrostatic pressure (HHP) and vacuum-freeze drying (VFD) for producing a new snack from fruit and vegetable blends was developed, and the effect of the process on flav...

The purpose of this study was to determine the profile of volatile compounds (aroma) and overall flavor in dessert yogurts prepared from cow and goat milk, using three different, commercially available starter cultures, in the presence or absence of...

Procyanidins are an important group of bioactive molecules known for their benefits to human health. These compounds are promising in the treatment of chronic metabolic diseases such as cancer, diabetes, and cardiovascular disease, as they prevent ce...

In this study, triterpenoid compounds from Poriae Cutis were separated by high-speed countercurrent chromatography (HSCCC) and identified using ultra-high performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry (UHPLC-QTO...

Green tea (GT) has been shown to play an important role in cancer chemoprevention. However, the related molecular mechanisms need to be further explored, especially regarding the use of GT extract (GTE) from the food matrix. For this study, epigalloc...

Most nutrient profiling models give equal weight to nutrients irrespective of their ubiquity in the food system. There is also a degree of arbitrariness about which nutrients are included. In this study, an alternative Nutrient Rich Food index was de...

This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2....

The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate cont...

The aim of this work was to develop functional couscous in a traditional Tunisian manner (hand rolling), enriched in algae biomass (6% w/w). Four Chlorella vulgaris (C. vulgaris) biomasses and one mixture of C. vulgaris and two macroalgae biomasses (...

Fructosyl oligosaccharides, including fructo-oligosaccharide (FOS), are gaining popularity as functional oligosaccharides and have been found in various natural products. Our previous study suggested that maple syrup contains an unidentified fructosy...

Previous plant-based diet (PBD) adoption strategies have primarily focused on health rather than environmental rationale and meat reduction rather than plant-based protein promotion. In this study, we explored the effect of a theory-informed text-mes...

Human noroviruses (HuNoVs) and the hepatitis A virus (HAV) are the main viral causes of foodborne illness worldwide. These viruses are frequently transmitted via fresh and frozen berries, such as strawberries and raspberries. ISO 15216:1 (2017), curr...

The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to negative perceptions of pulses (beany notes). Volatile compound...

Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technology has little impact on product quality and, thus, could be used to increase food safety. While its bactericidal effect has been studied extensively, l...

Vitamin D deficiency due to, e.g., nutritional and life style reasons is a health concern that is gaining increasing attention over the last two decades. Vitamin D₃, the most common isoform of vitamin D, is only available in food derived from animal...

The plant-based alternative meat products market has attracted attention in recent years, as the demand for these products has grown worldwide. To meet the needs of this promising market, marketers must pay attention to the expected benefits of consu...

Rosmarinus officinalis L. (rosemary) is in high demand in the food and drink industries due to its distinct organoleptic properties. With the aim of evaluating the rosemary leaves as drink ingredients, both the essential oil and alcoholic (38%, v/v)...

As components of many cheese starter cultures, strains of Lactobacillus delbrueckii subsp. lactis (LDL) must be tested for their antimicrobial susceptibility to avoid the potential horizontal transfer of antibiotic resistance (ABR) determinants in th...

Low temperature microfiltration (MF) is applied in dairy processing to achieve higher protein and microbiological quality ingredients and to support ingredient innovation; however, low temperature reduces hydrophobic interactions between casein prote...

Amyotrophic lateral sclerosis (ALS) is a fatal disease related to upper and lower motor neurons degeneration. Although the environmental and genetic causes of this disease are still unclear, some factors involved in ALS onset such as oxidative stress...

The destruction of the homeostasis in the gut-brain axis can lead to cognitive impairment and memory decline. Dietary intervention with bioactive peptides from aquatic products is an innovative strategy to prevent cognitive deficits. The present stud...

Liquid egg products are one of the basic raw materials for the food industry. Knowledge of their rheological and flow behaviour in real technical elements is absolutely necessary for the selection of suitable technological equipment for their process...

In the wake of continual foodborne disease outbreaks in recent years, it is critical to focus on strategies that protect public health and reduce the incidence of foodborne pathogens and spoilage microorganisms. Currently, there are limitations assoc...

The effects of NaCl (1–3%) and kansui (0.5–1.5%) on the quality of frozen cooked noodles (FCNs) were investigated, which provided a reference for alleviating the quality deterioration of FCNs. Textural testing illustrated that the optimal...

Fruit wastes and side-streams can be used for vinegar production to create added value for the agri-food sector and enhance farmer incomes and local economies. In this study, methods for vinegar production by wild and selected acetic acid bacteria (t...

Psychophysical methods allow us to measure the relationship between stimuli and sensory perception. Of these, Detection Threshold (DT) allows us to know the minimum concentration to produce taste identification. Given this, we wonder whether, for exa...

Chitosan is widely used as a natural preservative of fruits and vegetables, but its poor mechanical and water resistances have limited its application. Therefore, in this study, we prepared chitosan composite films by incorporating different amounts...

Vitamin K is involved many biological processes, such as the regulation of blood coagulation, prevention of vascular calcification, bone metabolism and modulation of cell proliferation. Menaquinones (MK) and phylloquinone vary in biological activity,...

Although most of the published articles generalize with the fruit of the fig tree (Ficus carica L.), the differentiation between fig and breba is increasingly common in the bibliography. In this regard, keep in mind that the fig tree generally produc...

The aim of this work was to valorize the by-product derived from the ricotta cheese process (scotta). In this study, ovine scotta was concentrated by ultrafiltration and then subjected to enzymatic hydrolyses using proteases of both vegetable (4% E:S...

Fabaceae is the third largest family containing great variation among populations. However, previous studies mainly focus on single species, and phytochemicals at population level have never been reported. This work aims to complete this knowledge wi...

This study compared growth rates, carcass, and meat quality obtained from 24 male crossbred donkey foals reared for meat production under an intensive (I) or extensive (E) feeding system. Donkeys were slaughtered at 16 months of age; the average fina...

Multiple mechanisms are involved in exercise-induced fatigue, including energy depletion, metabolite accumulation, and oxidative stress, etc. The mechanistic findings provide a rationale for a multi-targeted approach to exercise-induced fatigue manag...

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties,...

Smell, which allows us to gather information about the hedonic value of an odor, is affected by many factors. This study aimed to assess the relationship among individual factors, odor sensitivity, and enjoyment, and to evaluate how overall flavor pe...

Cathepsin B activity was measured during processing in hams originating from the main Italian prosciutto PDOs: Parma, San Daniele and Toscano. Sixty-five heavy pig thighs, from sixty-five Italian large white x Italian Landrace pigs bred and slaughter...

Tomato-based processed foods are a key component of modern diets, usually combined with salt and olive oil in different ratios. For the design of radiofrequency (RF) and microwave (MW) heating processes of tomato-based products, it is of importance t...

Coffee husks are a major by-product of coffee production and are currently being underutilized. The aim of this work was to chemically characterize coffee husks to allow for an adequate evaluation of their potential for valorization. Blanched and non...

Non-alcoholic fatty liver disease (NAFLD) has become a highly concerned health issue in modern society. Due to the attentions of probiotics in the prevention of NAFLD, it is necessary to further clarify their roles. In this study, the methionine and...

Traditional aerogels lack specific functional groups for the adsorption of Pb²⁺, which results in a low adsorption capacity and limits the application scope. Novel porous pectin-based aerogels (PPEAs) were prepared by incorporating polyethylenimine (...

Ultra processed foods (UPF) consumption is becoming dominant in the global food system, to the point of being the most recent cause of malnutrition. Health outcomes of this diet include obesity and metabolic syndrome; however, its effect on skeletal...

Elemental profiles are frequently applied to identify the geographical origin and authenticity of food products, to guarantee quality. The concentrations of fifteen major, minor, and trace elements (Na, Mg, K, Ca, Al, Fe, Mn, Cu, Zn, Rb, Sr, Li, Cd,...

Spoilage status of whole and filleted chill-stored meagre caught in January and July was evaluated using sensory, microbiological, 16S metabarcoding and Volatile Organic Compounds (VOCs) analysis. Based on the sensory analysis, shelf-life was 15 and...

Salt is the primary source of sodium in the human diet, and it is associated with hypertension and increased risk of heart disease and stroke. A growing interest in halophyte plants and food products containing this type of ingredient have been obser...

Background: According to Mexican growers of ‘Jalapeño’ peppers, its commercialization is the primary limitation. Thus, consumer knowledge is critical to develop added-value strategies. The objective of this study was to identify &l...

As microbial contamination is persistent within the food and bioindustries and foodborne infections are still a significant cause of death, the detection, monitoring, and characterization of pathogens and spoilage microorganisms are of great importan...

This study investigated the effect of ageing method and ageing time on the volatile profiles of grilled beef striploins (Longissimus thoracis et lumborum) and their relationship with consumer flavour liking. Volatiles were measured in grilled steaks...