2025 February-1 - 209 articles
In this study, corn oil and essential oils from thirteen spices were used as the oil phase, with glyceryl monostearate (GMS) serving as the gelling agent to prepare the oleogels. The effects of varying the concentrations of the gel additives (2%, 4%,...
Semicarbazide (SEM), a metabolite of nitrofurazone (NFZ), is widely used to detect the illegal application of NFZ in crustaceans. The conventional detection method involves chemical derivatization combined with reversed-phase liquid chromatography&nd...
This study evaluates the effectiveness of isochoric impregnation during isochoric cold storage in extending the shelf life of strawberries. Strawberries in two different impregnation solutions—(1) sucrose solution and (2) sucrose solution conta...
In response to the scarcity and high cost of wheat in Nigeria, this study investigates the potential of oyster mushroom (Pleurotus ostreatus) and okara flour to enhance the nutritional quality and storage stability of wheat biscuits. By incorporating...
Ciprofloxacin (CIP), a widely used broad-spectrum antibiotic, poses a serious threat to human health and environmental safety due to its residues. The complementary monomers molecularly imprinted electrochemiluminescence sensor (MIECLS) based on a po...
Red yeast rice is a nutraceutical fermented product used worldwide for the symptomatic relief of dyslipidemia and cardiovascular disease. However, the fermentation-induced lipid transformation from rice to red yeast rice remains unclear. Herein, an u...
This study explores the feasibility of using portable near-infrared spectroscopy for the rapid and non-destructive detection of coffee adulteration. Spectral data from adulterated coffee samples in the 900–1700 nm range were collected and proce...
Background/Objectives: Peptides from protein ingredients exhibit key biological activities, including antimicrobial, antihypertensive, antioxidant, anti-inflammatory, analgesic, and immunomodulatory effects. Aligning with the One Health approach, the...
This study evaluated the effects of ultrasound-assisted slightly acidic electrolyzed water (SAEW) treatment on duck breast meat storage quality. The impact of different treatments—ultrasound combined with SAEW, SAEW alone, ultrasound combined w...
Horsemeat, known for its high nutritional value and lower environmental impact compared to beef, faces cultural and ethical challenges. Despite its potential, genetic research on horsemeat quality remains limited and no Quantitative Trait Loci (QTLs)...
Pasteurization is used to ensure the safety of liquid whole eggs (LWEs) before commercial distribution; however, it is insufficient to inactivate the spore-forming bacteria Bacillus cereus. This study investigated the effect of nisin on the growth ki...
Pseudomonas fluorescens is a vital food spoilage bacterium that commonly spoils foods in the biofilm state. Uncovering the targets responsible for biofilm formation and disrupting their function is a promising way to control bacterial biofilms and fo...
Fermented milk has a long history. It is fermented by lactic acid bacteria and is rich in protein, minerals, vitamins, and other nutrients. As people’s pursuit of quality of life improves, consumers are paying increasing attention to fermented...
Rice serves as the primary food source for the majority of the world’s population. In terms of irrigation water, the highest volume of irrigation water is utilized in paddy irrigation. Excessive water use causes both waste of limited water reso...
Bee pollen is a potential functional food ingredient as it contains essential nutrients and a wide range of bioactive compounds. Among bakery products, sweet or salty biscuits are very popular, because they can be consumed quickly, have a long shelf...
Dry-aged beef has gained interest worldwide in recent years due to its improved sensory attributes. This enhancement is thought to be partially driven by microbial activities, particularly lipolysis and proteolysis. In this study, dry-aged beef manuf...
Industry 4.0 and digitalization are driving a major transformation in the bakery sector. This systematic review examines the latest advancements in digital technologies and platforms within the bakery industry. Innovations such as robotics, automatio...
Crab roe sauce (CRS) is prone to spoilage due to microbial contamination. Therefore, this study aimed to investigate the inhibitory effects and mechanisms of a mixed bio-preservative (0.025% ε-polylysine hydrochloride (ε-PL) + 0.01% n...
This study aimed to prepare a black goji berry enzyme (BGBE) using high acyl gellan gum as a substitute for aqueous slurry, followed by fermentation with Saccharomyces cerevisiae (SC) for 48 h, pasteurization, and subsequent fermentation with Lactoba...
Hyperuricemia arises from imbalanced uric acid metabolism, contributing to gout and related chronic diseases. When traditional drugs are used to treat hyperuricemia, side effects are inevitable, which promotes the exploration of new bioactive compoun...
This study aimed to investigate the roles of low-density lipoprotein (LDL) and high-density lipoprotein (HDL) in the gelatinization behavior of egg yolk, as well as the underlying mechanisms of action. This research examined the rheological propertie...
Myrtus communis L., as a wild underutilized fruit, was analyzed for its physicochemical properties and bioactive composition, revealing a high anthocyanin content principally concentrated in the peel. Therefore, the anthocyanin extraction conditions...
As of today, bacteriological identification and the molecular approach PCR are considered the gold standards for Salmonella spp. detection. However, these methods are time-consuming and costly due to the requirements for enrichment and nucleic acid e...
Lotus leaves combine both edible and medicinal properties and are rich in nutrients and bioactive compounds. In this study, the lotus leaf tea was prepared using a black tea fermentation process, and the functional components and microbial changes du...
Encapsulation techniques play a crucial role in enhancing the stability and viability of probiotics in functional foods. This study investigates the efficacy of calcium–alginate encapsulation, combined with hydrocolloids such as carrageenan, ag...
Grapes are prone to rot and deterioration during storage, seriously affecting their food value. The effects of five extracts, cinnamon, perilla, green tea, pomegranate peel, and ginger, on the microbial growth, weight loss, and sensory quality of gra...
PM2.5, a fine particulate matter, poses considerable health risks. When inhaled, PM2.5 can deeply penetrate the lungs, triggering respiratory issues such as pneumonia and bronchitis, aggravating heart and lung conditions, increasing the risk of lung...
This review examines existing studies on wheat bran extracts (WBEs) to provide an overview of their functional properties, including antioxidant and enzyme-inhibitory activities, highlighting their potential as natural alternatives for applications i...
Plant-based milk substitutes are becoming increasingly popular in the food industry. Among different plant proteins, chickpea proteins (CP) offer unique qualities as good functional and nutritional properties, followed by pleasant taste. This study e...
Edible oils are essential dietary components that provide crucial micronutrients. However, their quality can deteriorate during frying—a common cooking method—and with prolonged light exposure due to chemical reactions such as hydrolysis,...
The rapid development of nanotechnology provides new approaches to manufacturing food-related nanoparticles in various food industries, including food formulation, functional foods, food packaging, and food quality control. Once ingested, nanoparticl...
In order to reveal the fermentation microflora and fermentation metabolites of traditional mung bean sour liquid (MBSL) in Luoyang area, China, this experiment was sampled from four administrative districts of Luoyang, and volatile metabolites and no...
Vegetable proteins derived from legumes, cereals or pseudocereals have increased in popularity in recent years, becoming very interesting for the food industry. In addition to their nutritional interest, these products have techno-functional properti...
Honey is a sweet substance laboriously collected and crafted from nectar by bees, and since ancient times, it has been deeply cherished by humans for its unique flavor and nutritional value. Litchi honey stands out among various types of honey with i...
Wine color and mouthfeel are essential organoleptic characteristics considered by consumers. In this paper, the potential impacts on color and mouthfeel characteristics in wine, without pomace or prolonged pomace contact after different microwave tre...
The astringency of tea, predominantly attributed to epigallocatechin gallate (EGCG), plays a crucial role in shaping its overall quality, and plant-based proteins are gaining popularity as a preferred alternative to milk-based proteins for enhancing...
The intake of oleic acid-rich fats, a hallmark of the Mediterranean diet, has well-documented beneficial effects on human metabolic health. One of the key mechanisms underlying these effects is the regulation of gut microbiota structure and function....
To understand the impact and mechanism of removing fat and skin tissue on the nutritional metabolism of Chinese dry cured ham, the differential metabolites (DMs) profile between lean ham (LH) and fatty ham (FH) was explored though untargeted metabolo...
This study investigates the potential of additive-free extraction techniques to produce a proteolytically active yeast extract for use in the food industry. Brewer’s spent yeast, a by-product of the brewing industry, is utilized as a feedstock,...
To investigate the effects of photoperiods on the growth and muscle quality indicators of grass carp (Ctenopharyngodon idella), 225 fish (109.65 ± 3.62 g) were randomly assigned into five different photoperiod groups (0L:24D, 8L:16D, 12L:12D,...
Eel (Anguilla japonica) is an important and valuable food fish in East Asia and its by-products have been reported to include bioactive and profitable components. This study aimed to extract, characterise, and compare the structure and properties of...
Our previous research demonstrated the health benefits of sericin-derived oligopeptides (SDOs) from yellow silk cocoons, particularly their hypoglycemic and antihypertensive properties. This study aims to produce SDOs at a pilot scale, preparing them...
Samples of marine surimi made from six different fish types have been comprehensively investigated and compared in terms of chemical composition, protease activity, gelling chemistry, gel properties and 3D printability. It has been found that surimi...
This study investigated the influence of Bacillus subtilis fermentation on the composition of phenolic substances and antioxidant activity in cornmeal. The results indicate that the fermentation process significantly increased both the total phenolic...
This study aimed to explore the extent of research on developing meat and fish analogs using alternative proteins. It examined the novel and conventional technologies employed to produce these analogs and identified the primary alternative proteins t...
Laver (Pyropia spp.) is a major seaweed that is cultivated and consumed globally. Although quality standards for laver products have been established, traditional physicochemical analyses and sensory evaluations have notable drawbacks regarding rapid...
As a rare and functional edible mushroom, the market potential of ready-to-eat fresh-cut Changgen mushrooms (Oudemansiella raphanipes) is booming in developing countries. However, fresh-cut mushrooms preservation is challenging in distribution and co...
Lactic acid bacteria (LAB) constitute a heterogeneous group of bacteria isolated from fermented foods, animals, plants, and mammalian guts, with many health-promoting properties. Probiotics with antagonistic properties against human pathogens and foo...
The aim of this research was to compare the chemical composition and the technological characteristics of milk for Parmigiano Reggiano cheese produced in herds with different numbers of cows. The research was carried out on 5760 Italian Friesian herd...
Lactic acid bacteria are commonly present in various sources and possess significant probiotic properties. They can inhibit pathogenic bacteria and fungi simultaneously, making them promising candidates as bio-preservatives. This study investigated t...
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