2025 September-1 - 223 articles
Listeria monocytogenes is a foodborne pathogen capable of contaminating ready-to-eat meat products, e.g., frankfurters. Post-packaging mild heat treatment via water immersion is commonly employed; however, this may be sublethal to cells located in pr...
Imperial chrysanthemum teas ‘Wuyuan Huangju’ (WYHJ) and ‘Jinsi Huangju’ (JSHJ), dried from the flowers of Chrysanthemum morifolium cv. Huangju, are traditional and popular herbal teas in China. However, their metabolite profil...
This study investigated the synergistic effects of microorganism inactivation using underwater plasma, focusing on applications relevant to food safety. The underwater plasma was generated by capillary electrodes in 10% saltwater circulated at 5 t/h....
Functional ingredients such as dietary fibers, probiotics and prebiotics, polyphenols, omega-3 fatty acids, and bioactive peptides are increasingly central to food systems that aim to deliver health benefits beyond basic nutrition. This review explor...
The development of edible hydrogels with both high strength and toughness remains a considerable challenge. Herein, we report an innovative and straightforward method to prepare robust kappa-carrageenan/konjac glucomannan (κ-car/KGM) double net...
In this study, an edible matrix consisting of sodium alginate, gelatin, zein, and gum arabic was combined with Cinnamomum burmannii essential oil (CBEO) to produce a natural, eco-friendly, and bioactive food packaging preservation film. After the CBE...
Gummy candies rely on sugar, gelatin, and synthetic colorants, but rising demand for natural alternatives makes replacement essential. Interactions between natural additives and main components (gelatin, sucrose), especially their effects on color an...
This study developed an optimized cooling die configuration to improve the fibrous structure and texture of protein extrudates. Six designs, combining three cross-sectional shapes and two flow channel layouts, were evaluated through numerical simulat...
This study aimed to investigate the effect of thermal sterilization on the volatile flavor of sauced duck necks. The study revealed that thermal sterilization significantly reduced the content of unsaturated fatty acids (e.g., oleic acid C18:1n9c) in...
Coffee (Coffea sp.) bean variety and harvesting periods are factors that directly affect its overall quality. In this study, we investigated the effects of four different harvesting periods (December, January, February and March) on the physicochemic...
This study evaluated chemical safety indicators in 38 commercial fish sauces from Thailand, South Korea, Taiwan, and Vietnam sold in Taiwan. We quantified key nitrogenous compounds, biogenic amines, preservatives, and sodium levels, and further chara...
Mayonnaise is a widely consumed food emulsion. Traditional mayonnaise contains approximately 70–80% lipids, making it a high-fat, calorie-dense food. This study aimed to develop a reduced-fat mayonnaise with physicochemical properties comparabl...
An eco-friendly composite coating was developed for blueberry preservation through the incorporation of thymol-loaded β-cyclodextrin microcapsules (THY@β-CD) into a potato starch (PO) matrix. Microencapsulation at an optimal wall-to-core ra...
The growing demand for natural and sustainable food preservatives has drawn interest in carbon dots (CDs) derived from plant sources. This study aimed to synthesize CDs from dried German chamomile flowers (DF) and residual biomass (RB) obtained after...
The physicochemical properties of sorghum determine its application. This study investigated the differences and relationships in the physicochemical properties of four typical japonica sorghum starches (JSS, including JZ159, JZ167, JZ169 and FZ4) an...
Sodium chloride (NaCl) was essential for making mianpi, a traditional Chinese wheat starch gel food. The production process included wheat flour/starch slurry preparation, steaming, cooling, and cutting. This study investigated how NaCl affected both...
Current research on chili powder and oil has predominantly focused on cultivar selection and oil temperature, while the impact of thermal pretreatment methods on their quality and flavor profiles remains underexplored. In this study, the flavor profi...
To address the challenge of postharvest spoilage in flat peaches and white apricots, we developed fermented peach–apricot mixed juice (PAMJ) using these fruits as raw materials through multi-strain synergistic fermentation. Its fermentation pro...
Galactooligosaccharides (GOS) are a class of prebiotic carbohydrates composed of 2 to 8 galactose units linked together and often terminated with a glucose molecule. GOS have attracted significant attention for their health-promoting properties, incl...
Food and nutrition production play a pivotal role in China’s transition toward a nutrition-sensitive food system. Alongside rapid urbanization and dietary shifts, substantial transformations have occurred in food production patterns. This study...
Water consumption in adults usually reaches lower levels than the recommendations, and evidence of the beverage consumption habits of women in the stages around menopause is scarce. The aim of this study was to assess the consumption of beverages and...
Background/Objectives: While some dietary indices have been developed to assess diet quality and chronic disease risk, their comparative effectiveness within the same population remains unclear due to methodological limitations in observational studi...
This study provides a comprehensive characterization of the microbiological, chemical, and sensory profiles of Sicilian Canestrato Fresco (SCF) cheese, a traditional agri-food product (TAP) made from raw cow’s milk using artisanal methods and t...
The rapid rise in obesity has evolved into a critical global public health concern. Considering the potential adverse effects of current anti-obesity medications, the development of functional foods sourced from natural materials has emerged as a via...
CRISPR/Cas systems have made significant progress in the field of molecular diagnostics in recent years. To overcome the aerosol contamination problem brought on by amplicon transfer in the common two-step procedure, the “one-pot method”...
Peptide–calcium complexes exhibit promise as calcium supplements due to their enhanced bioavailability. Phosvitin nonapeptide DEEENDQVK (DK) possesses a high calcium-binding capability. This study investigated the calcium transport-promoting pr...
The valorization of agro-industrial by-products is a key component of sustainability goals in food production. Olive pomace (OP), a major by-product of olive oil extraction, is characterized by a high content of dietary fiber and bioactive phenolic c...
This study established a biological fermentation process using Saccharomyces cerevisiae and Lactobacillus plantarum to deodorize squid cartilage homogenate. The optimal fermentation conditions for S. cerevisiae were determined as follows: fermentatio...
Rice bran represents an exceptional natural source of dietary fiber (DF), and its physicochemical properties and therapeutic potential are closely associated with its origin and processing methods. Herein, rice bran was subjected to extrusion, fermen...
The growing awareness of celiac disease and gluten sensitivities has generated interest in gluten-free products. Whole sorghum (Sorghum bicolor) is an excellent source of nutrients and is gluten-free. However, the absence of gluten makes it technolog...
Traditional dairy products remain an essential yet underutilized component of Lebanon’s food system. Amid economic instability, supply chain fragility, and heavy reliance on imported dairy inputs (≈80% of demand), these products offer res...
The complexity of global food supply chains challenges public health, requiring advanced detection technologies beyond traditional lab methods. Fluorescent sensing, known for its sensitivity and quick response, is promising for food safety but hinder...
Lacticaseibacillus rhamnosus (Lbs. rhamnosus) is renowned for its tolerance to gastric acid and adaptability to bile and alkaline conditions, and is crucial for intestinal health and immune regulation. In this study, integrated transcriptomic and pro...
Ginkgo biloba is one of the most consumed medicinal plants and broadly included as an ingredient in plant food supplements (PFS) and herbal infusions, being potential targets for economically motivated adulteration. This work aimed at comparing the u...
This study evaluated a novel methodology for assessing food safety vulnerabilities in shopping malls by integrating Hazard Analysis and Critical Control Points (HACCP), Threat Assessment and Critical Points (TACCP), and Failure Mode and Effects Analy...
The relationship between obesity and bone development remains uncertain and requires further study. Egg yolk granules (EYGs), due to their high content of phosvitin (PV), are speculated to have the potential to promote bone growth. And EYGs nanoparti...
Public health concerns related to food contaminants, including biotoxins, pesticide and veterinary drug residues, illegal additives, foodborne pathogens, and heavy metals, have garnered significant public attention in recent years. Consequently, ther...
The aquaculture sector has seen significant growth recently but also faces sustainability challenges due to the use of fish meal and fish oil. This project explored the potential of using partially defatted Hermetia illucens (black soldier fly) larva...
With the rapid development of industry, heavy metal pollution has emerged as a significant threat to food safety and human health. Among these pollutions, cadmium (Cd) pollution has become a global environmental concern. Caenorhabditis elegans, with...
Verifying the geographical origin of honey is crucial for its market value and for preventing fraudulent practices. This study aimed to characterize the chemical profiles of organic honeys from three distinct regions in Southeastern Türkiye&mdas...
Curcumin has good anti-cancer and antioxidant properties. However, the poor water solubility and low bioavailability limit its application in food products. This study constructed a nanostructured lipid carrier (Cur-CLA-NLC) encapsulating curcumin us...
Cold denaturation of gluten proteins during prolonged frozen storage or repeated freeze–thaw cycles can severely affect the quality of frozen cereal products. While both processes have been studied individually, their combined effects and under...
The increasing prevalence of nanoplastics (NPs) in food and their potential implications for human health have become a growing concern in scientific and public health discourse. Using the Scopus database, this bibliometric analysis provides a compre...
Plums are climacteric fruits with a short postharvest shelf-life, which makes them highly susceptible to spoilage by moulds and pathogens. Biological control using antagonistic yeasts offers a promising approach to extend shelf-life by inhibiting fun...
Eel populations are globally threatened by overfishing and illegal trade, making accurate species identification essential for resource conservation and regulatory enforcement. Conventional molecular identification methods are generally applied in th...
Osteoarthritis (OA) is a degenerative joint disease characterized by chronic inflammation and progressive cartilage breakdown. This study investigated the synergistic protective effects of oleaster fruit extract (OE) and Sophora japonica L. fruit ext...
Diannan small-ear pig (DSP) ham is known for exceptional flavor. However, the composition of flavor components and the mechanisms underlying flavor development remain unclear. In this study, we employed lipidomics, flavoromics, and ultra-high-perform...
Global warming has caused rice grains to ripen at high temperatures and become increasingly chalky, which also leads to a deterioration in the physicochemical and cooking properties of rice grains. In the present work, we first want to propose how to...
Mango (Mangifera indica L.) is a very popular tropical drupe that can be consumed fresh or dried. It is rich in essential nutrients such as vitamins, dietary fibre, and minerals, as well as biologically active substances, with a positive effect on he...
Viruses play a regulatory role in microbial ecology. Traditional fermented foods have complex fermentation environments with abundant viral participation, yet current research on viral communities in fermented foods remains insufficient. Traditional,...
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