Foods, Volume 13, Issue 9

In this study, we have investigated the effects of Tremella fuciformis polysaccharide (TP) on the pasting, rheological, structural and in vitro digestive properties of Cyperus esculentus starch (CS). The results showed that the addition of TP signifi...

With the rising popularity of fitness supplements, understanding the factors driving their consumption behaviors is crucial. This study investigated the actual consumption of fitness supplements utilizing the Theory of Planned Behavior (TPB), Health...

This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep’s cheese wedges packaging as an alternative to conventional non...

Lima beans (Phaseolus lunatus) and adzuki beans (Vigna angularis) are some of the most nutritious underutilized pulses that are significant in being used as basic ingredients for the preparation of various food products. The present study aimed to de...

Phycocyanin is a highly valued pigment present in Spirulina platensis biomass with applications in the food industry in terms of biorefinery concepts; specifically, its antioxidant and antimicrobial capacity are an advantage that could be incorporate...

Due to the significant price differences among different types of edible oils, expensive oils like olive oil are often blended with cheaper edible oils. This practice of adulteration in edible oils, aimed at increasing profits for producers, poses a...

There has been growing interest in the use of numerous plant bioactive compounds (PBCs) in food and nutrition technology due to their properties that promote human health by reducing the risk of various serious diseases [...]

As a new form for supplying vitamin C, orally disintegrating films (ODFs) were developed C based on hyaluronic acid (HA) under varying casting conditions and the properties were analyzed. The films with different thicknesses (2, 3, and 8 mm, for CT2,...

Herein, a catalytic amplification enhanced dual-signal immunochromatographic assay (ICA) based on Pt nanoparticles (Pt NPs) modified with Ti₃C₂Tx MXene (Ti₃C₂Tx@Pt) was first developed for chloramphenicol (CAP) in animal-derived foods. Due to the lar...

Cardiovascular disease (CVD) represents a substantial global health challenge, with its impact on mortality and morbidity rates surpassing that of cancer. The present study was designed to explore the cardioprotective properties of anthocyanin (ACN),...

This study primarily aimed to enhance the extraction of cutin from industrial tomato peel residues. Initially, the conventional extraction process was optimized using response surface methodology (RSM). Subsequently, high-pressure homogenization (HPH...

The winemaking process generates an annual global production of about 10 million tons of waste consisting of stalks, skin, and seeds. The possible reutilization of wine pomace is strictly linked to its chemical composition. In this preliminary study,...

Honey is a natural product extensively consumed in the world for its nutritional and healthy properties. However, residues of pesticides and environmental contaminants can compromise its quality. For this reason, the physicochemical parameters, and t...

This review discusses the scientific evidence that supports the nutritional value of mare milk and how its properties are essentially achieved when mares are managed under grazing conditions. Mare milk’s similarity with the chemical composition...

In response to a global shift towards health-conscious and environmentally sustainable food choices, seaweed has emerged as a focus for researchers due to its large-scale cultivation potential and the development of bioactive substances. This researc...

This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 kV/cm, 0–200 pulses) spinach leaves were osmotically dehydrated at roo...

Consumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in fresh pork sausage. Firstly, the conditions for obta...

In this study, Tremella fuciformis polysaccharides (TFPs) were extracted by ultrasound-assisted enzymatic extraction (UAE) at different extraction parameters in order to explore the potential of ultrasound in intensifying the extraction yield. The ef...

This study focused on the characterization of emulsions and microparticles encapsulating Chavir essential oil (EO) by application of modified whey protein concentrate–maltodextrin (WPC-MD). Different physical, chemical, morphological, thermal,...

The history of probiotics and fermented products has evolved over millennia [...]

Almond hull, a substantial byproduct comprising more than half of almond fresh weight, has recently gained attention due to its functionality and sustainability benefits. Despite heightened interest, information regarding its toxicity remains limited...

This paper reports the preparation of margarine fat using Lipozyme TL IM as a catalyst and peony seed oil (PSO), palm stearin (PS) and coconut oil (CO) as raw materials. The results indicate that there were no significant changes in fatty acid compos...

The global dairy market has been increasingly diversified with more dairy product offerings of milk products from different animal species. Meanwhile, milk powders remain the main exported dairy product format due to their ease of transportation. In...

Cold-pressed moringa, milk thistle, and jujube seed oils were investigated in terms of their characteristic profiles, thermal properties, and oxidative stability. The findings proved that the extracted oils were characterized by high nutritional valu...

Misshapen organic vegetables in the food supply chain can easily be discarded in the market if they do not meet aesthetic standards. E-commerce technology enables the distribution of imperfect organic produce from farmers to potential customers, miti...

The consumption of fisheries and aquaculture products has been increasing in recent decades, and it is necessary to strike a balance between production and sustainability in aquaculture; this is essential homework to support the demand for human food...

The aim of this study is to determine the total iodine content in Korean abalone (Haliotis discus hannai) and to investigate the bioavailability of iodine using an in vitro method. This research paper focuses on total iodine quantification in abalone...

Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an a...

In this study, a novel magnetic molecularly imprinted polymeric material (Fe₃O₄@MOF@MIP-160) with a metal-organic backbone (Fe₃O₄@MOF) carrier was prepared using dibutyl phthalate (DBP) as a template. The material can be used for the efficient, rapid...

The diversity of alcohol beverage microorganisms is of great significance for improving the brewing process and the quality of alcohol beverage products. During the process of making alcoholic beverages, a group of microorganisms, represented by yeas...

In this study, we investigated the structural properties and digestibility of wheat starch treated with octenyl succinic anhydride (OSA). For the experiment, the samples were reacted with 2, 4, 6, 8, and 10% OSA (pH 8.5–9.0) for 2 h. A light mi...

In a rapidly changing world with increasing environmental and health issues, it is necessary to steer research in an appropriate direction while keeping our health in mind [...]

In recent years, there has been a concerning surge in waste generation, with agri-food waste emerging as a significant issue across various stages of the food supply chain [...]

Ratoon rice, the cultivation of a second crop from the stubble after the main harvest, is recognized as an eco-friendly and resource-saving method for rice production. Here, a field experiment was carried out in the Yangtze River region to investigat...

This review examines the 15-year presence of mycotoxins in food from Serbia and Croatia to provide a comprehensive overview of trends. Encompassing the timeframe from 2009 to 2023, this study integrates data from both countries and investigates clima...

Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while improving product quality. In this context, the viability of eco-sustainable packaging alterna...

There is a lack of scientific analysis and control over the production of date vinegar in Oman, despite its growing demand in the worldwide market. Traditional production of date vinegar may lead to elevated amounts of ethanol (≥0.5%) and reduced...

There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics. In this study, sourdough bread-making and frozen dough technolog...

In the present study, the combined effect of an AgIon^® antimicrobial absorbent (Ζ) pad and a chitosan coating (C) on the preservation of fresh beef stored aerobically at 5 °C was investigated. Microbiological, physicochemical, and sensor...

The traditional fermentation process of soy sauce employs a hyperhaline model and has a long fermentation period. A hyperhaline model can improve fermentation speed, but easily leads to the contamination of miscellaneous bacteria and fermentation fai...

The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free dough...

Protein–protein and protein–mineral interactions can result in defects, such as sedimentation and age gelation, during the storage of high-protein beverages. It is well known that age gelation can be delayed by adding cyclic polyphosphate...

Despite the excellent oxygen barrier and biodegradability of polyvinyl alcohol (PVA), its poor physical properties owing to its inherent hydrophilicity limit its application. In this paper, we report a novel surface modification technique for PVA fil...

This study optimized the input processing factors, namely compression force, pressing speed, heating temperature, and heating time, for extracting oil from desiccated coconut medium using a vertical compression process by applying a maximum load of 1...

All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the “number one killer&r...

Formula feeding, obesity and the gut microbiota are closely related. The present investigation explored the profiles of the intestinal microbiota in obese children over 5 years old with formula feeding in early life. We identified functional bacteria...

Salmonella is a common foodborne pathogen that can cause food poisoning, posing a serious threat to human health. Therefore, quickly, sensitively, and accurately detecting Salmonella is crucial to ensuring food safety. For the Salmonella hilA ge...

The meat industry uses phosphates to improve the water-holding capacity (WHC) of meat products, although excess phosphates can be harmful to human health. In this sense, protein hydrolysates offer an alternative with scientific evidence of improved W...

The dried Mume fructus (MF) is a special food and herbal medicine with a long history of processing and application. The browning index (BI) of Prunus mume (PM) is pivotal in determining the medicinal value and edible quality of MF. Exploring the BI...

Palm oil (PO), a semi-solid fat at room temperature, is a popular food ingredient. To steer the fat functionality, sucrose esters (SEs) are often used as food additives. Many SEs exist, varying in their hydrophilic-to-lipophilic balance (HLB), making...