Foods, Volume 15, Issue 14

Chickpea (Cicer arietinum L.) is a highly nutritious legume with significant potential as a food plant. With the advent of climate change and the challenge of feeding a growing population, strategies to produce high-nutrient crops are of utmost impor...

Food waste has emerged as one of the most pressing global sustainability challenges because of its environmental, economic, and social implications. Nearly one-third of the food produced worldwide is lost or wasted each year, contributing to greenhou...

Vinasse, a major by-product of Fenjiu liquor production, is enriched with polysaccharides. However, their structural characteristics and potential anti-inflammatory functions remain unclear. In this study, polysaccharides from Fenjiu vinasse (VPS) we...

Diabetic nephropathy (DN) is a major complication of diabetes, yet effective dietary interventions remain limited. Xanthoceras sorbifolium Bunge leaf extract (XBL) has shown promising bioactivities, but its active components and mechanisms are not we...

Vitis heyneana Roem. et Schult. var. adenoclada (Hand.-Mazz.) is an important wild grapevine resource with unique berry traits and wine quality characteristics; yet the molecular mechanisms governing its phenolic biosynthesis remain to be further elu...

Rapid and matrix–aware evaluation of antioxidant responses in dairy–containing tea beverages remains challenging because milk components may interfere with the detectable activity of tea polyphenols. In this study, a photoactivated Mn&nda...

Chickpea is an important source of plant flavonoids in the diet, and flavonoids from chickpea have hypoglycemic activity. In this study, a male SD rat model of type 2 diabetes mellitus (T2DM) induced by a high-fat high-sugar diet combined with strept...

This study systematically evaluated substrate-dependent variations in yield, nutritional composition, mineral profiles, taste-active compounds, electronic tongue profile, and metabolome of A. bisporus cultivated on corn stover-based substrates (CM1,...

Maceration is one of the most important tools available to winemakers for shaping the chemical composition, sensory profile, and overall style of red wines. However, understanding the consequences of different maceration choices remains challenging d...

The aim of the study was to explore and develop an innovative food category with distinct physicochemical properties (reduced water activity, a_w ≤ 0.9) and a lower initial freezing point (IFP), in the range −10 °C to −8 °C, by...

Zinc (Zn), a micronutrient, plays vital roles in various biological functions and its inadequate intake results in various clinical manifestations. Biofortification of staple crops through breeding approaches has been attempted to ensure a higher die...

Exercise-induced fatigue is a physiological limitation affecting athletic performance and recovery, driven by disrupted energy metabolism, oxidative stress, and inflammation. This study investigated the anti-fatigue effects of donkey milk and its pol...

Small-molecule α-dicarbonyl compounds (α-DCs), including glyoxal, methylglyoxal and diacetyl, are electrophilic compounds characterized by two adjacent carbonyls. These compounds ubiquitously occur in various foods and food–medicine...

Pork jerky is vulnerable to quality deterioration during distribution, particularly under hot and humid conditions. This study investigated the deterioration pattern and associated mechanisms for vacuum-packaged pork jerky sealed in aluminum foil pou...

Aging duration of the brine is considered one of the core variables determining the fermentation quality of pickled chili peppers. This study systematically analyzed the dynamic changes in volatile and non-volatile metabolites and bacteria community...

Sweet potato leaves (SPLs), with an annual production of millions of tons, are rich in polyphenols and other bioactive components, yet remain largely discarded or underutilized. This review proposes, for the first time, a “source–process&...

This systematic review summarises advances in artificial intelligence (AI) and machine learning (ML) for foodborne pathogen detection, covering applications in various technologies (AI-assisted microscopy, spectroscopy, biosensors and sensor-based sy...

The composition and balance of the gut microbiota are important for human health, as they are involved in metabolic processes, immune regulation, intestinal barrier function, and gut–brain communication. This narrative review summarizes current...

A polysaccharide with water solubility named RRBP was extracted from red rice bran (Oryza sativa L.), and its structural characterization was analyzed. The polysaccharide exhibited a monodisperse molecular weight distribution with an average of 51.4...

This study evaluated the effect of solid-state fermentation (SSF) using Aspergillus awamori on the nutritional, functional, antioxidant, structural, and protein-digestibility properties of black gram (Vigna mungo) flour and its application in wheat-b...

Quince (Cydonia oblonga Mill.) is an important fruit crop, yet a systematic quality evaluation framework is lacking. This study comprehensively characterized multiple germplasms from distinct production areas. An integrated strategy combining physico...

Argania spinosa tree, notoriously famous for its primary product, the argan oil, is a versatile agroforestry tree that grows wild in Algeria and Morocco. However, recent cultivation efforts have been undertaken in Algeria to protect the species and v...

Food systems frequently generate huge quantities of by-products and residues at each stage of the production chain, from agricultural harvesting and aquatic processing to fermentation and industrial refining [...]

Lactic acid bacteria (LAB)-mediated fermentation has been widely explored as a strategy to enhance the nutritional functionality of cereal processing by-products. In this study, 50 LAB strains previously isolated from Korean traditional fermented foo...

Aims: Dietary supplement use has increased among adolescents, but its association with metabolic health remains unclear. This study examined the relationship between dietary supplement use, diet quality, obesity, and metabolic risk among Korean adole...

Hemp sprouts are emerging as a potential functional food, although their phytochemical composition remains poorly characterized. The study investigated the effect of genotype on growth, phytochemical accumulation, and antioxidant activity in four-day...

This study reports the psychometric-multivariate characterization of the sensory space of a Smallanthus sonchifolius fructose syrup obtained via enzymatic hydrolysis, addressing the need for robust evaluation of novel functional sweeteners. A 12-memb...

Bamboo shoots undergo rapid postharvest quality deterioration. To evaluate the effects of organic acid treatments on the quality preservation of green bamboo (Dendrocalamopsis oldhami) shoots (GBSs) and lei bamboo (Phyllostachys praecox f. preveynali...

Water-in-water (W/W) Pickering emulsions based on aqueous two-phase systems (ATPS) are promising for food applications, but their stabilization is challenged by the ultra-low interfacial tension inherent to ATPSs. This study developed food-grade W/W...

Fourier transform infrared spectroscopy (FTIR) has become an increasingly valuable analytical tool in the dairy industry due to its rapid, non-destructive nature and ability to capture complex chemical information. This study evaluated the feasibilit...

Lichenysin is a high-performance, environmentally friendly biosurfactant that also has antibacterial activity and flavor-regulating functions. During the solid-state fermentation of Baijiu, lichenysin plays key roles in inhibiting unwanted microbes a...

Vibrio spp., known as typical marine pathogens, pose serious threats to human health worldwide due to their high incidence and prevalence. In this study, a quantitative detection method was developed for Vibrio parahaemolyticus, Vibrio vulnificus, Vi...

Docosahexaenoic acid (DHA) is an essential omega-3 polyunsaturated fatty acid with important health benefits. However, DHA enrichment in ruminant milk is limited by inefficient post-absorptive transport. This study evaluated whether combined suppleme...

Rubusoside is the major sweet bioactive compound in Rubus chingii var. suavissimus (S.K.Lee) L.T.Lu, characterized by high sweetness, low caloric value, and favorable safety, with potential applications as a natural sweeteners and in functional foods...

The impact of nonionic surfactant (Tween 20 and Tween 80) addition during the chopping process on the surimi gel quality was investigated. Results showed that the addition of Tween 20 or Tween 80 significantly decreased myofibrillar protein solubilit...

Adjusting sowing date effectively regulates rice growth and grain quality amid climate warming. Here, a field experiment was conducted in the Jianghan Plain to investigate how four wine-making glutinous rice sowing dates (21 May, 28 May, 4 June, and...

This study investigated the effects of microwave puffing-induced soy protein structural modification on the dynamic changes in physicochemical properties and umami formation during soybean paste fermentation. The results indicated that optimal microw...

This study evaluated the environmental impact of milk production in Northern Italy using a nutrient life cycle assessment (nLCA) approach with different functional units (FUs) related to the nutritional value of whole milk at the farm gate. Data from...

Food safety culture (FSC) is a structured, measurable and enforceable element of the food industry, which is essential for building consumer trust and safeguarding consumer wellness. Regardless of the size of the organisation, FSC plays a pivotal rol...

Selenium biofortification of edible sprouts is a promising strategy to enhance the cancer cell growth-inhibitory potential of plant-based foods. This study investigated the effects of selenium (Se)-enriched sunflower sprout extracts on human colorect...

Quality deterioration of chilled lamb during storage poses a challenge to meat quality and safety control, making rapid and accurate freshness-grade classification essential. Existing methods based on either spectral information or RGB image informat...

Rushan acid whey is an underutilized by-product of a traditional fermented dairy food and may contain probiotic lactic acid bacteria. This study screened cholesterol-lowering strains from Rushan acid whey and evaluated Limosilactobacillus fermentum A...

To elucidate the synergistic effects of storage temperature and packaging on N-nitrosodimethylamine (NDMA) and its precursors dimethylamine (DMA) and trimethylamine N-oxide (TMAO) in roasted Alaska pollock fillets, two storage experiments were conduc...

Tsuan-Kan tea (TKT) is a solid-state-aged mixture of citrus and tea leaves. This study examined how aging temperature, humidity, and time affect the properties of TKT. Solid-state aging (SSA) enriched active ingredients (total phenol content: 1.25&nd...

Various Maillard reaction products (MRPs) are formed in infant formula during thermal processing and storage. However, safety assessments are often based on individual compounds, which may not adequately reflect the potential risks associated with ex...

This study aimed to determine the effects of whey protein isolate (WPI)-based edible gel coatings, enriched with different additives, on the quality parameters of strawberries (Fragaria x ananassa). The coating solutions were prepared in five differe...

Ferulic acid (FA) is a phenolic acid mainly present in wheat bran. It has beneficial health effects, but may affect gluten network formation and the processing quality of wheat-based products. This study investigated the interaction mechanisms betwee...

The aim of this study was to optimize ultrasonic–microwave cooperative extraction (UMCE) conditions for flavonoids from Citri Reticulatae Pericarpium (CRP) and to evaluate the antioxidant activities of the purified flavonoid compounds. Using a...

Drying is a key operation for extending the shelf life of agricultural products and maintaining food quality, and its efficiency and product outcomes are governed by coupled heat and mass transfer. This review critically summarizes the mechanisms, te...

Jackfruit seed is an underutilized by-product with potential as a functional ingredient. This study investigated how brown seed coat retention and thermal processing affect the color, nutritional composition, β-glucan content, bioactive profiles...