2025 September-2 - 139 articles
This study aims to investigate the effects of selenium (Se) fortification on growth performance and the Se content in kale using Se fertilizer, and it determines the influences of Se fortification on the metabolic profile of kale using quasi-targeted...
Plum vinegar represents a functional food product valued for its potential health benefits, largely attributed to its polyphenolic content. This study investigates the quality parameters of vinegars produced from five Romanian plum varieties (Centena...
The extensive use of chemical preservatives in the food industry has raised concerns over their association with gut microbiota imbalance, allergenic reactions, and potential carcinogenicity. Growing consumer demand for “clean label” prod...
Secondary liver injury (SLI) is the most common complication in the development of inflammatory bowel disease (IBD), and it is susceptible to environmental factors, including diet patterns. As a food-brightening agent, titanium dioxide nanoparticles...
Chitosan films are promising for food packaging but are limited by poor solubility, weak mechanical strength, and insufficient functional properties. Most conventional chitosan is derived from crustacean shells, with limited exploration of alternativ...
Efficient utilization of food industry waste supports sustainable development. Idesia polycarpa Maxim cake meal (an oil-processing by-product) is rich in bioactive flavonoids, but the refined purification, anti-non-small cell lung cancer (NSCLC) acti...
Obesity is a worldwide problem, and lowering pancreatic lipase (PL) activity is an effective strategy to counteract it. In this study, pancreatic lipase-inhibitory (PL-I) peptides were isolated and purified from Chlorella pyrenoidosa protein hydrolys...
Ice cream is a frozen aerated dessert composed of milk solids, sugars, stabilizers, and fat—with the latter being a key component in defining its structural and sensory properties. This study evaluated the influence of four fat sources—lo...
Bacopa monnieri, commonly known as Brahmi, is a perennial herbaceous plant used in Ayurvedic medicine owing to its nootropic properties. The increased demand for bacopa-derived herbal/food products has motivated adulteration practices through plant s...
This study aimed to investigate the effects of high-pressure homogenization (HPH) (0, 25, 50, 100, and 150 MPa) pretreatment on the structural, rheological, and gelling properties of alkaline-extracted hazelnut protein isolate gels induced by glucono...
Fish capture usually requires classification of fish species, and the cost of manual classification is relatively high. Recently, deep learning has been widely applied in the fishery field. Transfer learning was conducted on ResNet18, ShuffleNet, Eff...
Citral is extensively utilized in the realm of food preservation owing to its excellent antibacterial activity. Nevertheless, being a common essential oil, citral’s hydrophobic characteristic considerably limits its potential use and marketabil...
Despite the substantial human health risks posed by ochratoxin A (OTA), a potent mycotoxin, simple, low-cost methods for its sensitive and selective detection in foods are lacking. To address this gap, we herein developed a label-free OTA aptasensor...
Radish is a root vegetable that is widely consumed globally. Radish leaves are typically not consumed and regarded as by-products in agricultural, industrial, and domestic settings. Accumulating evidence suggests that radish leaves possess higher nut...
Hazelnut cultivation is a strategic agricultural sector in Italy, with Calabria contributing through the native “Tonda Calabrese” cultivar, valued for its biodiversity. Despite its importance, data on the nutritional and compositional cha...
High pressure processing (HPP) is common for beverage treatment, but its application to whole fruits and vegetables is more complex given their susceptibility to tissue softening and noticeable texture changes. Impacts of HPP highly depend on the foo...
The contents of secondary metabolites such as tea polyphenols, amino acids, caffeine, and volatile metabolites in fresh tea leaves are key factors determining the unique flavor and health attributes of finished tea products. However, differences in v...
Background/Objectives: Heat processing techniques can alter the energy and nutritional value of meat. This study examined the effect of various types of heat processing (water bath cooking WBC, oven convection roasting OCR, grilling G, and pan frying...
The increasing demand for natural and health-promoting food ingredients has spotlighted seaweed-derived pigments as promising alternatives to synthetic colorants. This review explores the potential of chlorophylls, carotenoids, and phycobiliproteins...
Gentamicin (GEN) is a broad-spectrum antibiotic widely used in livestock production, and its excessive residues in animal-derived foods pose potential health risks to consumers. However, conventional colloidal gold immunochromatographic assays (AuNPs...
This study aimed to (i) investigate the effect of using grape water in the production of traditional sourdough; (ii) select seeds for use in laboratory-scale sourdough bread production; and (iii) assess the effect of incorporating fresh germinated se...
To explore the effects of dietary lysine level (DLLs) on growth performance, carcass traits, meat quality and flavor characteristics in finishing pigs under large-scale commercial farming conditions, approximately 450 Duroc × Landrace × Y...
Global food safety concerns underscore the critical importance of detecting hazardous components in agricultural production. This systematic review uncovers the prevalence and health impacts of common hazardous agents in agricultural commodities, inc...
With the global population reaching 10 billion in 25 years, food production must increase 70% while addressing sustainability concerns. This review uniquely integrates advanced processing technologies—including precision fermentation, AI-driven...
Listeria monocytogenes (L. monocytogenes) is an important foodborne pathogen that poses great risks to food safety and public health, and knowledge about its presence and diversity in potential sources is crucial for effectively tracking and controll...
Dendrobium denneanum Kerr, Dendrobium denneanum Kerr, an orchid in the food-medicine homology catalog, is traditionally used for stomach-nourishing, yin-tonifying, and immunity-enhancing. While its preventive effect on acute gastric ulcers is confirm...
In a world of rapidly globalizing food markets, biodiversity, authenticity, and the safety of food products have become a universal concern. DNA barcoding is a widely used molecular-based method that can identify biological material and is used for t...
Human norovirus (HuNoV), a primary cause of foodborne illness, is frequently transmitted through contaminated berries. Serbia is a global producer of raspberries and other berries, yet data on HuNoV prevalence and genogroup diversity are limited. Thi...
This study systematically investigated the dose–response relationship of resistant starch type 2 (RS2; Hi-maize 260; 0–15 g/L) on gut microbial composition, short-chain fatty acid (SCFA)/gas output, and tryptophan catabolism using an in v...
Radishes (Raphanus sativus L.) have attracted interest as functional foods containing various bioactive components. Among them, sulforaphane (SFN), an isothiocyanate compound, is known for its potent antioxidant and anticancer properties. This study...
The healthiness of food can become a weakness of food delivery app services. Hence, this research aims to examine the relationships among health risk, fatigue, loyalty, nutrition disclosure, and chatbot information in the context of food delivery app...
Hesperidin (HD) is predominantly found in citrus fruits, and has been shown to possess various biological properties, such as anti-inflammatory, antioxidant, and anti-carcinogenic. However, its application is limited by poor solubility. In this study...
Blueberries, widely recognized for their antioxidant capacity, have driven rapid growth in China’s blueberry industry owing to their significant health benefits and economic value. However, a comprehensive evaluation for blueberry quality trait...
Aflatoxins are one of the major mycotoxins contaminating food and feed. This study analyses 14 years of notifications on aflatoxins (2010–2023) from the European Union’s Rapid Alert System for Food and Feed (RASFF) to assess contamination...
Static magnetic field (SMF) is an emerging food-processing technology that has been widely applied in areas such as processing and sterilization. However, its influence on sprout production or health-related attributes has not yet been investigated....
Hidden starvation poses a critical threat to people’s nutritional status and overall health. Developing functional agriculture can alleviate hidden starvation. This study investigates organic selenium supplementation challenges and the antioxid...
Short-season (90 d) produce packing operations may run double shifts with no clean breaks in between. This practice can result in produce contamination from food contact surfaces that are not cleaned and sanitized. Our study examined the survival of...
Rapid detection of quarantine diseases in apples is essential for import–export control but remains difficult because routine inspections rely on manual visual checks that limit automation at port scale. A fast, non-destructive system suitable...
Whey is a byproduct of dairy production that possesses high nutritional value and versatile applications across various industries. In the framework of circular economy, the reutilization of whey is essential to transform this high-volume byproduct i...
Broad beans, natural sources of L-DOPA and bioactive phenolics show promise for Parkinson’s disease intervention. This study investigated broad bean extracts’ protective mechanisms against PD pathogenesis. Among screened varieties, QC25 e...
The revalorization of porcine meat by-products is necessary to reduce their environmental and economic impact. Porcine lungs are usually discarded or used for low-value purposes despite their richness in collagen, elastin, or phospholipids. Enzymatic...
The hybrid Elaeis oleifera × E. guineensis crude palm oil (HCPO), when compared to traditional crude palm oil (CPO), E. guineensis, presents higher levels of oleic acid, vitamin E, and carotenoids, and agronomic advantages for cultivation. This...
Three types of fermented tea (lightly fermented tea, LFT; semi-fermented tea, SFT; and highly fermented tea, HFT) processed from the same tea variety were subjected to submerged fermentation (SmF) using pure Eurotium cristatum. Chemical analysis and...
Upcycling, or utilizing materials that would otherwise go to waste, enables the creation of novel products that offer sustainability advantages and generate additional value. This study evaluates the feasibility of producing alcoholic beverages using...
Nong-flavor (NF) Daqu, a critical fermentation starter for traditional Baijiu, harbors diverse starch-degrading enzymes with poorly characterized functional dynamics. This study transcended traditional quality assessments by developing molecular appr...
Microbial contamination in frozen beverages threatens public safety and food quality. By systematically analyzing safety incidents, potential microbial hazards can be identified. This study reviewed 155 microbial safety incidents related to frozen be...
Quinoa (Chenopodium quinoa), a gluten-free pseudocereal of increasing interest in food applications, remain underutilized due to limited knowledge of its nutritional and techno-functional properties, particularly following processing. This study inve...
The relentless spread of antimicrobial resistance poses a severe threat to global public health, food safety, and environmental security. Natural products with potent antimicrobial activity offer prospective substitutes for traditional antibiotics an...
Fermented soymilk yogurt has been produced rapidly in recent years due to its health benefits and the growing demand for plant-based foods to address trends in sustainable development goals. This study investigated the smoothness and quality of soymi...
The undesirable properties of bioactive substances (such as poor solubility and low stability) and various barriers in the gastrointestinal tract (gastric acid, digestive enzymes, mucus and intestinal epithelial cells) hinder their absorption and uti...
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