2026 September-1 - 222 articles
The aerial parts of Nanhaia speciosa are often discarded despite their potential as a source of bioactive compounds. This study aimed to characterise this underutilised biomass and evaluate its functional properties relevant to carbohydrate digestion...
Rapid assessment of internal fruit quality is essential for fruit grading, postharvest management, and consumer-oriented quality evaluation. Among the quality attributes, soluble solids content (SSC) is a key indicator of citrus sweetness and maturit...
Mulberry (Morus spp.) leaves, fruits, branches, and root bark are rich in bioactive compounds, including 1-deoxynojirimycin (1-DNJ) and γ-aminobutyric acid (GABA), supporting their potential use in food, medicinal, and feed applications. Their...
Although Baegjinju rice flour is widely used in Korea, its functionality in meat batter systems remains unclear. This study investigated the effect of Baegjinju rice flour particle size (approximately 60–177 µm) on flour physicochemical a...
Beer flavor depends on the composition and structural characteristics of fermentable carbohydrates generated during mashing. Although mashing strategy is known to influence wort composition, the mechanistic relationship between mashing-induced variat...
Microorganisms are the core drivers of ripened Pu-erh tea (RpPT) quality formation. However, the mechanisms of the microbiological and flavor chemical changes during the fermentation process remain unclear, which limits the quality control of ripened...
Anaerobic digestion of agro-industrial residues supports waste valorization and renewable-energy production, but reliable prediction requires validation that accounts for repeated measurements within reactors. This study compared 16 regression models...
The sun-dried merguez sausage (DM) is deeply rooted in the Tunisian culinary culture. It is characterized by a distinctive composition and an energy-saving process. Unlike fermented or mechanically dried meats, sun-dried merguez is produced through a...
This study evaluated the effects of incorporating potential probiotic strains into Italian-style salami. Three lactic acid bacteria (LAB) strains were tested, including the commercial strain Pediococcus pentosaceus co-cultured with Staphylococcus xyl...
Spent mushroom substrate (SMS) from Pleurotus citrinopileatus cultivation is a lignocellulose-rich by-product whose efficient composting is hindered by lignocellulose recalcitrance and slow humification. This study compared the effects of Fe3O4-based...
Edible fungal polysaccharides have been recognized as low-toxic natural candidates for tumor adjuvant therapy by regulating gut microbiota and host metabolism. This study aimed to prepare an S. luteus alkali-extracted (pH = 9) polysaccharide (SLP9) v...
Electrospun zein nanofibers are promising bio-based materials, but producing uniform ultrafine fibers with desirable performance remains challenging. This study examined the effects of process variables and three surfactants on zein fiber formation,...
In recent years, numerous studies have reported on intelligent analytical applications for food quality and safety. To identify the underlying patterns and development trends in this field, this paper presents a comprehensive review from the perspect...
Ehretia macrophylla fruit is a traditionally used but underutilized functional resource that is noted for its diverse phytochemical composition, which includes flavonoids and polyphenols. However, the systematic metabolic transformations that occur i...
Precision fermentation (PF) yields single, well-characterized recombinant proteins, such as dairy and egg white proteins, at an industrial scale, and several products have reached the market. Numerous PF-derived proteins, including ovomucoid and &bet...
Ensuring food safety requires the detection of trace-level contaminants such as pesticides, mycotoxins, and heavy metals. Analytical approaches for these analytes should feature high sensitivity, good selectivity, and compatibility with aqueous matri...
2′-Fucosyllactose (2′-FL) represents a significant constituent within human milk oligosaccharides, and its benefits for intestinal health and neurodevelopment in infants and young children have been widely recognized. However, the mechani...
Methanol formation is a critical safety concern in kiwifruit wine due to the high pectin content of kiwifruit. This study aimed to establish an effective strategy to reduce methanol formation while maintaining the fermentation performance and sensory...
Understanding the association between supermarket environments and customer satisfaction and loyalty is important for food retailers. Based on the Stimulus–Organism–Response (SOR) model, this study examined the associations of store desig...
This study aimed to develop functional gummies enriched with protein from fully ripe (RRP) and green (GRP) Khao Dawk Mali 105 rice. Water in the standard formulation was replaced with protein extracts at 20–100% levels. The final protein conten...
Pre-packaged fermented soybean whey-based tofu (FSW-tofu) was stored under dynamic temperature conditions (4–20 °C) that simulated typical supermarket and e-commerce cold-chain transport modes. Changes in total viable count (TVC), psychroph...
This study investigated non-conventional crops as raw materials for plant-based fermented functional products with potential neuromodulatory properties, assessing antioxidant activity, amino acid composition, neuroactive metabolites, and aroma profil...
The oxidative stability of animal fat is crucial for maintaining nutritional quality and food safety. This study aimed to evaluate the effects of four phenolic antioxidants (i.e., tert-butylhydroquinone, TBHQ; propyl gallate, PG; butylated hydroxytol...
Animal-processing by-products contain collagen, myofibrillar proteins, blood proteins, whey proteins, and egg proteins that can be converted into peptide-rich food ingredients. Within a single application-oriented framework, this review integrates so...
To evaluate the active ingredients of ginger powder processed by two-stage drying (120 °C, 90 min + 80 °C, 150 min) versus conventional drying (80 °C, 360 min), three ginger varieties—Xiaolin Huangjiang, Rizhao Shengjiang, and Luopi...
Opuntia ficus-indica flowers represent a valuable source of phenolic compounds with promising antioxidant properties, although their application is limited by the poor stability and bioavailability of these bioactives. This study aimed to identify th...
Impaired bone formation and extracellular matrix mineralization contribute to the progressive loss of bone quality associated with aging and skeletal disorders. In this context, the growing interest in sustainable bioactive ingredients for health-rel...
The agro-industrial valorization of unripe plantain peels through flour production represents a sustainable strategy for waste reduction and nutrient recovery. This study investigated the process intensification of plantain peel drying by evaluating...
Cassava is the sixth most important food crop globally, valued for its high starch accumulation in tuberous roots, which supports diverse applications in food processing and industrial production. Quality evaluation is vital for its utilization, yet...
Bag-in-box (BiB) wine packaging is increasingly used for export, but conditions inside palletised units are rarely measured directly. We instrumented 3 L BiB units with in-bag MEMS pressure and temperature sensors during a 20-day static chamber trial...
Starch modification through physical processing represents a promising “green” strategy to enhance food functionality and nutritional quality while meeting clean-label demands. This review offers a critical overview of the structural and...
Coconut meat (solid endosperm) is a valuable oilseed product with significant nutritional and functional properties, yet the quality changes during maturation remain unclear. This study investigated the effects of maturity on nutrients, antioxidant a...
Due to the high saturated fat content, increasing cost, and supply instability of cocoa butter (CB), the development of structured lipid systems with improved nutritional profiles and suitable technological functionality has received increasing atten...
Chinese yam (Dioscorea spp.) is widely used as food and traditional medicine, but varietal differences may affect dried yam slice quality. This study compared ten Chinese yam varieties, examined relationships between raw-material quality indicators a...
Prunus spinosa L. (blackthorn) is a widely distributed wild fruit species in Romania with considerable, yet underexplored, potential as a functional food ingredient and natural source of bioactive compounds. This study aimed to characterize the phyto...
Myofibrillar protein (MP) emulsion systems tend to be unstable, leading to loss of water and oil from the emulsion gel. Thus, improvements in MP emulsification ability are needed to enhance the quality of meat products. The effects of different added...
Different heat treatment temperatures (85–115 °C) were evaluated for their effects on the quality and flavor of luncheon meat. As the heating temperature increased, the weight loss rate increased, and its color became darker. Low-field nucl...
Extended-spectrum β-lactamase genes in foodborne Salmonella enterica can disseminate through mobile multidrug-resistance platforms. IncHI2 plasmids are important resistance vehicles capable of carrying complex resistance regions and facilitating...
Fruit color and phytochemical quality are essential commercial traits that determine the market value and consumer preference of plum (Prunus salicina Lindl.) fruits. Flavonoids are major bioactive phytochemicals closely associated with plum pigmenta...
Among pathogenic microbes that can produce toxins, Bacillus cereus plays an important role in foodborne disorders. It is responsible for the production of cereulide, a cyclic dodecadepsipeptide toxin, very stable to heat and acidic pH, that can cause...
Mussels are a nutritionally valuable and environmentally sustainable seafood, yet how geographical origin and farming environment shape their sensory and nutritional quality remains insufficiently characterized across European production contexts. Th...
Goat meat is often underutilised, partly due to inconsistent eating quality and limited information on variation between individual cuts or muscles. This study established a quality baseline for eight muscles from intact male Australian Rangeland goa...
The effect of chitosan addition at amounts of 0, 0.25 and 0.50% and chitosan coating on pH, instrumental surface and cut cross-section colour (L*—lightness, a*—redness, b*—yellowness, h—hue angle, C*—chroma-saturation in...
Dairy products, particularly cheese from selenium-enriched milk, provide an effective vehicle for Se supplementation in the human diet. This study examined how coagulant type and ripening affect total Se (Setot), free selenomethionine (SeMet) formati...
This study used locally sourced black, red, and white quinoa from Zhangjiakou as experimental materials to optimize the preparation process of quinoa antioxidant peptides and identify their sequence characteristics. Protein was extracted using the al...
Fruit drying transforms a living, water-rich tissue into a stable food through coupled changes in moisture distribution, structure, color, nutrients, and aroma. Although drying technologies and non-destructive sensing have advanced rapidly, these fie...
Traditional high internal phase emulsions (HIPEs) require high protein dosage and exhibit poor thermal-saline tolerance, limiting their application as clean-label food carriers for lipophilic nutrients. Sanxan (SAN) possesses unique gelling and emuls...
Ulcerative colitis is a chronic inflammatory bowel disease characterized by mucosal barrier disruption, dysregulated immune responses, and gut microbial imbalance. However, limitations of current therapies highlight the need for safe probiotic interv...
Mineral elements affect tea nutritional and flavor quality, but systematic research on their dissolution behavior and links to volatile and taste profiles in Dahongpao tea is lacking, as is evidence regarding contribution to mineral intake for differ...
Ethyl carbamate (EC) is a widely recognized carcinogen present in fermented foods, and enzymatic degradation is a safe and effective strategy for its reduction. An EC-degrading esterase derived from Acinetobacter calcoaceticus (AcECH) was previously...
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