Foods, Volume 14, Issue 1

Litchi is one of the ancient fruits that originated in China, renowned for its high nutrition and rich flavor, and Xianjinfeng (XJF) stands as one of the most notable varieties in terms of its flavor. Investigating the metabolic changes in taste comp...

The aim of this study was investigating the biological diversity of lactic acid bacteria isolated from Chilean grapes and identifying potential candidates for use as malolactic fermentation starter cultures. The isolated bacteria underwent a comprehe...

This study evaluates the stress tolerance and metabolic adaptability of twelve yeast strains, including eleven commercial strains from Wyeast Laboratories and one prototrophic laboratory strain, under industrially relevant conditions. Yeast strains w...

Food choices are influenced by knowledge, attitudes, and behaviors (KABs); therefore, determining KABs regarding salt is a key point for salt reduction, which is a primary public health problem in Turkey. This study aimed to assess salt-related KABs...

The effect of Debaryomyces hansenii SH4, a typical aroma enhancer, on flavor formation of the dry fermented sausage was investigated using gas chromatography-mass spectrometry and metagenomic sequencing. The results showed that inoculation with D. ha...

This research aimed to evaluate the use of edible coating from a combination of liquid smoke and turmeric extract as a preservative for mackerel at room temperature. Liquid smoke was obtained from the pyrolysis of oil palm empty fruit bunches (OPEFB)...

Promoting child well-being and development requires a multidimensional approach, including the right to adequate food practices. Socially vulnerable children are more exposed to adverse experiences, such as inadequate food consumption due to poverty....

Background: Ulcerative colitis (UC) is a chronic intestinal disease of growing global concern. Bacteria associated with fermented food or probiotics regulate immune and inflammatory responses, playing a key role in intestinal immune homeostasis. Resu...

Chlorine dioxide (ClO₂) gas has attracted considerable attention due to its safety and efficiency. In this study, we successfully developed a color-variable ClO₂ slow-releasing card for postharvest litchi. The optimal ClO₂ slow-releasing card was pre...

Cichorium intybus L. oligo-polysaccharides (CIOs), obtained from Cichorium intybus L., is a mixture of oligosaccharides and polysaccharides. This study explores the antianxiety and antidepressant effects and mechanisms of CIOs by using acute behavior...

Aguamiel is the sap extracted from various species of maguey (Agave spp.). This liquid is highly prized in central Mexico for its pleasing sensory qualities and nutritional value. Understanding the composition of aguamiel is crucial as it may offer b...

The use of nanozymes for electrochemical detection in the food industry is an intriguing area of research. In this study, we synthesized a laccase mimicking the MnO₂@CeO₂ nanozyme using a simple hydrothermal method, which was characterized by modern...

Acetobacter aceti and Acetobacter pasteurianus belong to acetic acid bacteria (AAB), associated with wine spoilage. The timely detection of AAB, thought essential for their control, is however challenging due to the difficulties of their isolation. T...

Consumer sex influences phenotypic differences in digestive functions that may underlie variations in food disintegration. This study used an in vitro digestion model to test the hypothesis that emulsions follow distinct digestive pathways in men and...

Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and rich nutritional profile. The contemporary emphasis on health and well...

This scoping review aims to understand the cell-based meat production process, including the regulations, potential hazards, and critical points of this production. This review includes studies on cultured meat production processes, health hazards, a...

Alzheimer’s disease (AD) prevention is a critical challenge for aging societies, necessitating the exploration of food ingredients and whole foods as potential therapeutic agents. This study aimed to identify natural compounds (NCs) with therap...

The importance of functional food’s role in human nutrition as well as in the prevention of diseases, especially the treatment of chronic diseases like cancer, is an innovative field of research. Based on the studies regarding the antioxidant p...

Food waste (FW) threatens food security, environmental sustainability, and economic efficiency, with about one-third of global food production lost or wasted. Schools play a crucial role in addressing FW, representing lost resources and missed educat...

This study evaluated how healthy lifestyle motivators (MHLs) influence the Peruvian market’s willingness to consume healthy food (WCHBF). The main objective was to analyze the relationship of variables, such as attitude (ATT), perceived behavio...

Ajowan (Trachyspermum ammi) is an important spice in the food industry, as a well as a medicinal plant with remarkable antioxidant properties. In this study, its essential oil content, chemical composition, flavonoid content, phenolic content, and an...

This study evaluates the nutritional potential of two cultivated snail species, Acusta despecta and Achatina fulica, sourced from commercial farms in Korea, marking the first comprehensive analysis of A. despecta. The protein content of A. despecta (...

Sargassum fusiforme, an edible seaweed, plays a crucial role in our daily lives by providing essential nutrients, including minerals, to the human body. The detection of mineral content during different growth stages of S. fusiforme benefits the goal...

Electrospinning is a versatile technique for obtaining nano/micro fibers which are able to significantly change the active properties of composite materials and bring in new dimensions to agri-food applications. Composite bio-based packaging material...

The European sardine (Sardina pilchardus) ranks among the most valuable species of Iberian fisheries, and the accurate tracing of its geographic origin, once landed, is paramount to securing sustainable management of fishing stocks and discouraging f...

Canastra cheese, an artisanal cheese produced in Serra da Canastra—Brazil, has great cultural importance. Furthermore, this cheese has nutritional and sensory attributes that make it of great economic importance. Its microbiota is composed of d...

This study aimed to investigate the nutritional value and potential for herbal tea production of two species Eryngium. The analysis includes the quantification of lipids, proteins, organic acids (HPLC-MS), sugars (HPLC-MS), phenolic compounds (HPLC-M...

This study investigated the physicochemical and emulsifying properties of chickpea protein isolate (CPI)-citrus pectin (CP) conjugates formed via the Maillard reaction across varying reaction durations. CPI and CP were conjugated under controlled dry...

The development of plant-based meat substitutes is imperative for reducing animal fat intake and promoting dietary diversification. However, the flavor profiles of these products frequently fall short of consumer expectations. This study sought to op...

Due to their lipophilicity and low content, the major sesame oleosin allergens, Ses i 4 and Ses i 5, are challenging to identify using conventional techniques. Then, a novel unlabeled electrochemical immunosensor was developed to detect the potential...

Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is import...

Polysaccharides represent the most abundant biopolymers in agri-food wastes and thus are the most studied polymers to produce biodegradable films for use in packaging. Starch is among the major polysaccharides extracted from food and agricultural was...

One strategy for adding unique characteristics and flavors to improve coffee quality is the selection of starter microorganisms. Here, we aimed to evaluate the effect of Saccharomyces cerevisiae LNFCA11 and Kluyveromyces lactis B10 as starter culture...

Nitrite and nitrate in meat products may be perceived negatively by consumers. These compounds can react to form carcinogenic volatile N-nitrosamines. “Nitrite-free” (i.e., uncured) organic meat products may contain nitrate from natural s...

Spices and aromatic herbs are important components of everyday nutrition in several countries and cultures, thanks to their capability to enhance the flavor of many dishes and convey significant emotional contributions by themselves. Indeed, spices a...

Prebiotics and probiotics have key roles in the intervention and treatment of food allergies. This study assesses the effect of Lactiplantibacillus plantarum synergistic fructo-oligosaccharide (Lp–FOS) intervention using an allergic mouse model...

Dried apricots are rich in a variety of polyphenols, which have anti-cancer activity. In this study, 949 phenolic substances were found by means of UPLC-MS/MS, mainly including 2′,7-dihydroxy-3′,4′-dimethoxyisoflavan, scopoletin, ru...

Mushrooms are a raw material rich in many nutritional compounds, and that is why a number of them are widely known as functional food. They contain fatty acids, carbohydrates, lycopene, sterols, lovastatin, trace elements, and other valuable compound...

Freshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-pr...

As the quality of life continues to improve globally, there is an increasing demand for nutritious and high-quality food products. Peanut butter, a widely consumed and nutritionally valuable product, must meet stringent quality standards and exhibit...

Palm and palm kernel oils are preferred ingredients in industrial food processing for baked goods and chocolate-based desserts due to their unique properties, such as their distinctive melting behaviors. However, ongoing concerns about the social and...

Canning extends the shelf life of seafood products while preserving their quality. It is increasingly considered a more sustainable food processing method due to the primary fishing methods used for key species and the lower energy costs compared to...

The major components of tea leaves and their infusions were analyzed for various types of green tea available in Japan in 2022. Almost all the green teas used were from the first crop, known for their high amino acid content. The amino acids theanine...

Oncostatin M (OSM) plays a crucial role in diverse inflammatory reactions. Although the food bioactive compound naringenin (NAR) exerts various useful effects, including antitussive, anti-inflammatory, hepatoprotective, renoprotective, antiarthritic,...

Lavender is one of the most appreciated aromatic plants, with high economic value in food, cosmetics, perfumery, and pharmaceutical industries. Lavender essential oil (LEO) is known to have demonstrative antimicrobial, antioxidant, therapeutic, flavo...

Alzheimer’s disease (AD) is marked by impaired cognitive functions, particularly in learning and memory, owing to complex and diverse mechanisms. Methionine restriction (MR) has been found to exert a mitigating effect on brain oxidative stress...

The low stability of water-in-oil-in-water (W₁/O/W₂) double emulsions greatly limits their applications. Therefore, in this study, W₁/O/W₂ Pickering double emulsions (PDEs) were prepared by a two-step emulsification method using polyglycerol polyrici...

Matcha is a very popular tea food around the world, being widely used in the food, beverage, health food, and cosmetic industries, among others. At present, matcha shade covering methods, matcha superfine powder processing technology, and digital eva...

High-pressure treatment was utilized in this study to produce high-quality, reduced-sodium pork gels with desirable texture and sensory properties, addressing the challenge of maintaining quality in low-sodium meat products to meet health-conscious c...

The hydrolysis of proteins by proteases (proteolysis) plays a significant role in biology and food science. Despite the importance of proteolysis, a universal quantitative model of this phenomenon has not yet been created. This review considers appro...