Foods, Volume 14, Issue 4

Protein–protein interactions were investigated, evaluating the influence of eggs and peanut flour on the chemical features of muffin samples. Electrophoretic, immunochemical, and chromatographic analyses were carried out to evaluate how differe...

Leafy greens injuries occur from farm to table, causing leakage of cellular contents that promote the multiplication of foodborne pathogens and impose oxidative stress. Fresh beverages made from blended uncooked fruit and vegetables have become a pop...

Ferulic acid is an antimicrobial and antioxidant phenolic compound located in the cell walls of plants and therefore classified as a natural antioxidant. The objective of this study was to assess the antimicrobial and antioxidant potential of ferulic...

In recent years, the bioactive compounds extracted from Sanghuangporus, especially polysaccharides, phenols, and triterpenoids, have attracted great interest from people due to their extensive biological activity. Among them, polysaccharides are main...

This study provides a comprehensive analysis of the physicochemical, structural, and functional properties of starches extracted from five distinct banana varieties. The starches were labeled as follows: ‘Nan Tian Huang’ starch (NS), &lsq...

Garcinia lanceifolia Roxb. (Rupohi thekera), an underutilized minor fruit from Assam, holds significant potential as it exhibits substantial traditional medicinal properties. However, its preservation and utilization remain limited, necessitating eff...

Annatto (Bixa orellana L.) is cultivated primarily for the extraction of bixin, a natural dye with substantial industrial importance, resulting in the generation of large quantities of residues that remain underutilized. This study provides the first...

Vibrio parahaemolyticus (V. parahaemolyticus) is one of the most prevalent foodborne pathogens worldwide. Hexanal is a natural aldehyde derived from plants. In this study, the antimicrobial and antibiofilm activities of hexanal against V. parahaemoly...

Insect metabolites are known for their preservative potential, but the time-consuming and unsustainable extraction process compromises their transferability. This study aimed to identify user-friendly solutions based on the use of insect meals that c...

Background: Soy allergy is an important nutritional and health issue that needs to be addressed. Lactic acid bacteria (LAB) fermentation is an effective approach to reduce soy protein allergy. Polysaccharides are commonly used in LAB-fermented produc...