Foods, Volume 14, Issue 14

Anthocyanins are important phenolic compounds in grape skins, affecting the color, oxidation resistance, and aging ability of red wine. In recent years, global warming has had a negative effect on anthocyanin biosynthesis in grape berries. Ethylene s...

Biogenic amines (BAs) are frequently detected in seafood products, wines, and fermented foods, and they pose potential risks to human health. The current study analyzed the concentrations of five common BAs in seafood, fermented food, and complementa...

The agri-food sector faces the challenge of valorizing by-products and reducing waste. The frozen pumpkin industry generates substantial amounts of by-products rich in nutritional value, especially β-carotene. This study evaluates the nutritiona...

The nutritional and quality characteristics of improved vegetable soybean genotypes were evaluated and compared with those of a grain-type soybean at the R6 (green maturity) and R8 (physiological maturity) stages. Significant variation (p < 0.05)...

Consumer requirements for confectionery products have changed significantly over the past decade. These changes are evident in the growing demand for products that are high in protein but lower in energy content and, as a result, the market for these...

Rice wine, as a traditional fermented beverage, has its quality and flavor influenced by a combination of multiple factors. This review provides an overview of the key aspects of rice wine production, including raw material selection and processing,...

Surimi products are popular due to their high protein and low fat content. However, traditional processing methods rely on high concentrations of salt (2–3%) to maintain texture and stability, contributing to excessive sodium intake. As global...

Opuntia ficus-indica L. (Mill) belongs to the Cactaceae family. The plant produces edible and juicy fruits called cactus pear, recognized for their pleasant flavor and functional properties. However, the fruits have a short shelf life, hard seeds, an...

Tomatoes are among the most widely consumed and economically significant fruits in the world. However, the extensive use of pesticides in their cultivation has led to the contamination of the peels, posing potential health risks to consumers. As one...

Incorporating specific nutritional supplements into animal diets can significantly enhance the quality and various characteristics of animal meat. This study investigated the effects of fermented Zanthoxylum schinifolium leaves (ZSLs) on growth perfo...

This study investigated quality changes in seaweed–yak patties before and after freeze–thaw by varying seaweed addition levels (10–70%). Macroscopically, the effects on water-holding capacity, textural properties, and oxidative indi...

This study examined the effects of rearing, physiological, and processing conditions on the volatile profile of Atlantic salmon. Fish were reared under two different temperature and light conditions, and three harvests were conducted at different tim...

The global obesity and metabolic syndrome epidemic have accelerated demand for reduced-sugar food, prompting the food industry to adopt functional sugar alcohols as sucrose substitutes. Threitol is a four-carbon sugar alcohol and an isomer of erythri...

Ensuring food security necessitates a high level of coordinated development between agricultural trade and production. Based on China’s provincial panel data from 2010 to 2023, this study constructs an evaluation index system for agricultural t...

Dioscorea species, known as “Yams”, belong to the Dioscoreaceae family. Members of the Dioscoreaceae family are widely distributed across subtropical and tropical regions. They are notable for their high content of starch, dietary fiber,...

Recent studies have increasingly focused on molecular interactions between small molecules and proteins, especially binding mechanisms and thermodynamics, using multispectroscopic and molecular dynamics approaches. This study elucidated the molecular...

This study investigates the critical determinants of customer retention in casual dining restaurants within the context of the post-pandemic “new normal.” Anchored in service quality and consumer behavior theories, the research examines t...

Innovative changes to our current food system are needed, and one solution is cultivated meat, which uses modern engineering, materials science, and biotechnology to produce animal protein. This article highlights the advantages of incorporating whey...

Rat hepatitis E virus (rat HEV) is an emerging zoonotic virus detected in rodents worldwide, with increasing evidence of presence in environmental sources such as surface water, wastewater and bivalves. This systematic review compiles and analyzes al...

The health benefits of extra virgin olive oil (EVOO), including improved cardiovascular health and metabolic function, are linked to its phenolic content. This study evaluated how storage duration and packaging affect the phenolic composition and sen...

Previously, research adopted an ultrasound-assisted extraction method to isolate crude polysaccharide from blackened jujube, followed by preliminary structural identification of the purified polysaccharide (BJP). This manuscript analyzed the accurate...

Accurate classification of jujube varieties is essential for ensuring their quality and medicinal value. Traditional methods, relying on manual detection, are inefficient and fail to meet the demands of modern production and quality control. This stu...

Fruits and vegetables are crucial components of a healthy diet, which are susceptible to pests. Therefore, the application of pesticides is a basic manner of crop chemical protection. The aim of this study was a comprehensive analysis of pesticide oc...

Hotpot dishes are widely favored by consumers for their flavor profiles developed during the cooking process. This study investigated the quality characteristics and volatile compounds (VOCs) of donkey meat slices across varying boiling durations (0&...

Inflammatory bowel disease (IBD) is a chronic gastrointestinal disorder associated with gut microbiota dysbiosis and impaired intestinal barrier function. Probiotic interventions have shown potential in alleviating intestinal inflammation and restori...

Ancient grains, including wild rice, millet, fonio, teff, quinoa, amaranth, and sorghum, are re-emerging as vital components of modern diets due to their dense nutritional profiles and diverse health-promoting bioactive compounds. Rich in high-qualit...

Malondialdehyde (MDA), a mutagenic and carcinogenic compound, is widely studied in the meat industry and lipid peroxidation research due to its implications for food quality and safety. Current methods for quantifying MDA in solid tissues are labor-i...

Background: The growing demand for nutritionally balanced, gluten-free products has encouraged the development of innovative formulations that deliver both sensory quality and functional benefits. Combining rice and legume flours offers promising alt...

The increasing demand for plant-based cheese alternatives reflects a shift toward healthier and more sustainable food choices. This study aimed to map technological trends, formulation strategies, and major challenges in the development of plant-base...

Faxonius limosus is an invasive alien crayfish species that has a negative effect on aquatic biodiversity. Using its meat as food could help reduce its ecological impact while providing a protein source. In order to do that, the initial step was to d...

Protein-polyphenol-based delivery vehicles are effective strategies for encapsulating bioactive compounds, thereby enhancing their solubility and bioaccessibility. In this study, dihydromyricetin/soy protein isolate (DHM/SPI) complexes were used as e...

Quality and mechanical resilience are crucial for reducing losses in fruit production and for supporting food chains. Indeed, integrating empirical data with rheological models bridges gaps in fruit processing equipment design. Therefore, the objecti...

A rising demand for low-gluten beer fuels research into enzymatic solutions. This study optimized Aspergillus niger prolyl endopeptidase (AN-PEP) application timing during brewing to reduce gluten while preserving physicochemical quality. Ale-type be...

Due to the health-driven demand for fat replacers in meat products, Lycopene (Lyc)-loaded yeast protein (YP) high internal phase Pickering emulsions (HIPPEs) were explored as fat replacers for 3D-printed meat products. HIPPEs with varying Lyc concent...

This study investigated the seasonal and spatial dynamics of off-flavour compounds—geosmin and 2-methylisoborneol (2-MIB)—in an intensive rainbow trout (Oncorhynchus mykiss) aquaculture system for human consumption in western Spain. Weekl...

In this study, two color morphs (red and green) of Asian swimming crab (Charybdis japonica) commonly distributed in the China Sea area were analyzed for their L*a*b* values, carapace and inner membrane histology, morphological characteristics, mitoch...

Oenological residues may cause environmental pollution when processing does not significantly reduce volume and/or harmful conditions. The lack of proper valorisation alternatives entails high disposal costs and resource inefficiency that jeopardise...

With the advancement of automation in modern agriculture, the demand for intelligence in the post-picking sorting of fruits and vegetables is increasing. As a significant global agricultural product, the defect detection and sorting of tomato is esse...

Food fermentation is driven by microbial interactions. This article reviews the types of microbial interactions during food fermentation, the research strategies employed, and their impacts on the quality of fermented foods. Microbial interactions pr...

Fish production faces various challenges throughout its cycle, from rearing to consumption. Organic acids have emerged as an effective fish feed and meat treatment solution. They promote health and well-being, control pathogens, improve digestion, an...

This study presented a novel antimicrobial packaging PVA/xanthan gum film decorated with green-synthesized silver nanoparticles (AgNPs) derived from Myrica rubra leaf extract (MRLE) for the first time. Montmorillonite (MMT) was used to improve its di...

The market for non-concentrated (NFC) orange juice is increasing rapidly due to consumer demand for nutrients and flavor. However, it encounters challenges in microbial safety, particularly from Salmonella enterica and Listeria monocytogenes. This st...

In this study, four lactic acid bacteria (LAB) strains, including Lactiplantibacillus plantarum CICC21790, Lacticaseibacillus casei CICC6117, Lacticaseibacillus rhamnosus ATCC7469, and Limosilactobacillus fermentum CICC22704, were used to ferment a p...

Bingdao ancient tree tea (BATT), a type of raw Pu-erh tea, is renowned for its brewing durability, characterized by a unique aroma and flavor. To explore the dynamic changes in infusion quality and the impact of multiple steeping process, BATT was br...

Unveiling temperature patterns within agricultural products remains the most important indicator for their quality assessment during post-harvest treatments. Temperature control and monitoring within vented packages is essential for preserving the qu...

Obesity and related metabolic disorders are closely linked to dysregulated lipid metabolism, where the metabolic balance of diacylglycerol (DAG) played a pivotal role. Although cis-palmitoleic acid (cPOA) exhibits anti-obesity effects, its efficacy v...

The objective was to characterize physicochemical, nutritional, and structural properties of a novel meat-based hummus. This product was created by substituting 50% of chickpea paste with mutton. The meat-based hummus contained 0.4% sodium acid sulfa...

The visual colorimetric sensing of total volatile basic nitrogen (TVB-N) allows for convenient dynamic monitoring of animal-derived food freshness to ensure food safety. The agarose hydrogel loaded with the natural dye juglone (Jug@AG) prepared in th...

Protein and amino acid content are the crucial quality parameters in bottle gourd, and traditional measurement methods for detecting those parameters are complicated, time-consuming, and costly. In this study, we employed NIRS along with machine lear...

Guaranteeing food safety in the European Union (EU) is a continuing issue affected by diverse national traditions, regulatory power, and consumer culture. Despite the presence of a harmonized regulatory context, there continues to be variability in p...