2025 December-2 - 191 articles
Postharvest storage and quality maintenance represent significant constrains for the marketability and long-distance exportation of button mushroom (Agaricus bisporus). Protective techniques such as arginine application has been demonstrated to exten...
Mimotope-based immunoassays offer an eco-friendly alternative to chemically synthesized antigens for the quantitative analysis of small molecules, but their use for practical on-site and high-throughput residue monitoring remains limited. Herein, we...
Drying is a widely utilized method for extending the shelf life of food products. This study applied four drying techniques—natural air drying (NAD), hot air drying (HAD), microwave drying (MD), and vacuum freeze drying (VFD)—to dehydrate...
Under sample-size-limited conditions, the recognition accuracy of imperfect corn kernels is severely degraded. To address this issue, a recognition framework that integrates a Residual Generative Spatial–Channel Synergistic Attention Generative...
This study focused on the preparation of microcapsules that simulate adipose tissue cells via complex coacervation, followed by the formation of block-like fat analogue products through gelation. The results indicated that microcapsules obtained by e...
Aflatoxin M1 (AFM1), a hydroxylated metabolite of aflatoxin B1, is a persistent food safety hazard in the dairy production chain. This study investigated AFM1 occurrence in fermented dairy products collected from the Croatian market in spring 2025 an...
Protein and starch are the two primary components of rice flour, significantly influencing their gelatinization and gel consistency. However, the role of protein in the gelatinization properties and gel consistency of high-starch starch remains uncle...
Color and fluorescence spectrometry were evaluated as rapid, objective tools for verifying the cleanliness of poultry-processing food-contacting surfaces contaminated with a model chicken solution across six common materials. Both techniques detected...
Evaluating the potential chronic health risks posed by pesticides to consumers is essential for ensuring food safety and protecting public health. An ultra-high-performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS) method cou...
Toxoplasma gondii has long been a significant food safety concern, as standardized methods for detecting and controlling it are still lacking in the slaughterhouse and the broader meat industry. We evaluated the presence of T. gondii in raw ham and i...
Encapsulated formulations have emerged as a promising tool for increasing nutrient absorption in the food supplement and cosmetic industries. Although the theoretical amplification factors for improving the bioavailability of encapsulated formulation...
One of the critical requirements for the production of artificial meat is to mimic the flavor of the original meat. Therefore, incorporation of heme has been proposed, but it is toxic when added at high concentrations in cell culture systems. Additio...
Recent advancements in food packaging have transitioned from passive containment toward innovative smart systems that integrate active and intelligent functionalities to improve product preservation, safety, and consumer interaction. This review exam...
Flavor quality fundamentally influences the market value of bivalves, yet the molecular basis of interspecific umami variation remains poorly understood, hindering flavor-directed breeding. This study compared umami compounds and related gene express...
Chronic kidney disease (CKD) is estimated to affect 843.6 million people, accounting for more than 10% of the world’s population, making it a serious public health issue. Dietary therapy is important for suppressing CKD progression risk factors...
Salmonella typhimurium is a global foodborne pathogen, and controlling its persistence is critical for public health. This study investigated the regulatory role of the PhoP/PhoQ two-component system (TCS) in biofilm formation under the acid adaptati...
This study presents the phenotypic characterization and genomic mining of uric acid catabolism genes in Lactiplantibacillus plantarum YC, a novel food-grade lactic acid bacterium isolated from traditional fermented vegetables with potent uric acid-lo...
Lactic acid bacteria (LAB) have attracted scientific attention as potential producers of biosurfactants (BS); however, there is limited knowledge on the structure of the produced molecules. The aim of this study was to elucidate the individual compon...
Metabolic syndrome (MetS), one of the major global health concerns, represents a cluster of cardiometabolic risk factors along with chronic low-grade inflammation and oxidative stress as essential features. Lifestyle changes, including the health qua...
Polyphenols are naturally occurring bioactive secondary metabolites found in medicinal plants, vegetables, grains, seeds, fruits, beverages, and other foods [...]
This study compared the muscle quality of largemouth bass (Micropterus salmoides) reared in a simplified indoor factory-scale recirculating aquaculture system (F-RAS) with those reared in a traditional pond (TP). Juveniles from the same cohort (with...
Eel (Anguilla) is an aquatic animal with high nutritional value and multiple health benefits for the human body. To fully utilize its processing by-products fish bone, this study optimized the enzymatic preparation process of using BP neural network...
Tea polyphenols (TPs) are promising natural bioactive compounds; however, their practical application is hindered by poor stability and low bioavailability. To address this challenge, we synthesized TP–iron nanoparticles (TP-Fe NPs) through coo...
This study uniquely explores the impact of a novel natural antifreeze peptide derived from grass carp (GCAFP) on the freeze–thaw characteristics and structural stability of wet gluten protein, providing new insights into the development of natu...
The influence of lactic acid bacteria (LAB) strains of various species isolated from Chinese traditional sourdough on the properties of rice sourdough and the textural and flavor qualities of steamed rice bread (SRB) was investigated. Lactiplantibaci...
The global food industry is undergoing a critical shift toward sustainability, driven by high postharvest losses—reaching up to 40% for fruits and vegetables—and the need to reduce environmental impact. Sustainable postharvest innovations...
Staphylococcus aureus is an important pathogen that can cause widespread infections as well as severe outbreaks of food poisoning. Recent studies have drawn attention to foodborne pathogens such as S. aureus endowed with the ability to form biofilms...
Traditional dry-cured and fermented foods are part of the diet of many countries all over the world. These products are a source of lactic acid bacteria (LAB). Some of the LAB isolated from these products have a variety of probiotic effects on the co...
The impact of cooking method (stir frying, sugar stir-frying, baking, steaming, and boiling) on the physicochemical and sensory properties of Chinese chestnuts was evaluated. Dry heat treatment (stir frying, sugar stir-frying, and baking) increased h...
Recent studies have focused on the development of food packaging films based on biopolymers, with polysaccharides being at the forefront due to their abundant availability in food and agricultural by-products. Therefore, it was the aim of this work t...
This study aimed to develop and evaluate new hybrid strains of Pleurotus cystidiosus with enhanced functional and physiological characteristics. Hybridization between the parental strains KMCC01257 and KMCC05164 yielded four promising hybrid lines (P...
We aim to evaluate the extent to which food fraud incidents cause food safety concerns, using three complementing sources: (1) the publicly available fraud issues as collected by the Joint Research Centre (JRC) of the European Union in monthly food f...
The Gannan navel orange (GNO) industry is large but constrained by limited deep-processing. This study employed vacuum freeze-drying (FD) and hot-air drying (HD) methods to prepare dried GNO slices, comparing their physical properties, volatile/non-v...
Helicobacter pylori is one of the most common human pathogens, infecting up to 50% of the global population. The bacterium colonizes the mucus layer overlying gastric epithelial cells and causes chronic infection, which can lead to peptic ulcers, lym...
Waste from the fat-processing industry represents a challenging stream due to its physicochemical properties and environmental impact. Valorization through recovery and reuse offers ecological, economic, and social benefits. This study focused on mus...
Background: Traditional fermented foods from Türkiye are integral components of the nation’s culinary heritage, reflecting a remarkable diversity shaped by local practices and ecosystems. These products embody region-specific microbial com...
(1) Background: Ulcerative colitis (UC) is a persistent inflammatory condition of the intestine, characterized by dysregulated T cell-mediated immune responses. Curcumin (CUR), a common food additive and health supplement, is noted for possessing ant...
The transition to sustainable food systems requires communication strategies that resonate with consumers’ values, not only technological innovation. This study examines how values-centric communication can shape German consumers’ respons...
This paper investigated the effects of agroforestry (AF) on the sensory profiles of cocoa beans and the organoleptic quality of end-chocolates. A three-day opening delay for the Ivorian hybrid cultivar commonly known as “Mercedes” (Amelon...
Mulberries are rich in bioactive compounds and posse significant nutritional value. Fermentation can enhance the product’s flavor, while the synergistic effects of multiple strains can improve the quality of fruits and vegetables, resulting in...
Industry 5.0 involves the integration of advanced technologies, collaboration between humans and intelligent machines, resilience and sustainability, all of which are essential for the advancement of the food services industry. This analysis reviews...
The development of a mixed beverage combining açaí pulp and whey unites the antioxidant potential of açaí with the nutritional and functional properties of whey, offering a promising option for health-oriented food product...
Background/Objectives: Modifying standard foods to minimize postprandial glucose (PPG) and insulin excursions may benefit health. We conducted a randomized, double-blind, crossover study to compare postprandial responses to an isocaloric (~250 kcal)...
Numerous plants with abundant diversity worldwide are rich in nutrients and functional components, including dietary fibers, polyphenols, flavonoids, alkaloids, etc [...]
Guamuchil (Pithecellobium dulce) is an underutilized legume with significant potential as a food ingredient. This study valorized guamuchil fractions (pulp, peel, and seed) by developing dietary fiber concentrates (DFC) and evaluating their physicoch...
This study investigated the effects of various concentrations of coriander seed powder (CSP) (0.1%, 0.3%, and 0.5%) on the fermentation performance, whey precipitation rate, texture, rheological properties, microstructure, and sensory characteristics...
Spinach (Spinacia oleracea L.) is a commonly consumed crop with a diverse array of unique flavonoids. These molecules likely contribute to the health benefits associated with spinach consumption. However, little is known about the genetic diversity o...
Exocarpium Citri Grandis (ECG) is a distinctive medicinal and edible product originating from southern China and is often covered with a layer of characteristic “white frost” (WF). This study investigated the composition, formation mechan...
Alfalfa (Medicago sativa L.) is an underutilized source of phytonutrients and easily digestible protein, containing all essential amino acids, highlighting its potential for food applications. This study aimed to produce alfalfa protein concentrates...
In this study, we aimed to elucidate the mechanism through which treatment with slight water loss combined with methyl jasmonate (MeJA) regulates gray mold development in Actinidia arguta, focusing on reactive oxygen species (ROS) and phenylpropanoid...
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