2026 January-2 - 225 articles
A major challenge for food-derived bio-nanomaterials is achieving consistent and predictable functional properties to ensure their quality. Ginger-derived exosome-like nanovesicles (GELNs) serve as an ideal model for this challenge, yet the impact of...
Accurate segmentation of adhered (sticky) corn kernels and reliable damage detection are critical for quality control in corn processing and kernel selection. Traditional watershed algorithms suffer from over-segmentation, whereas deep learning metho...
The quality and safety of grain and oil food are paramount to sustainable societal development and public health. Implementing early warning analysis and risk control is critical for the comprehensive identification and management of grain and oil fo...
Temperature and relative humidity can significantly affect quality of paddy rice during storage. Limited studies established the link between storage time, environmental fluctuations, changes in grain and flour physicochemical properties, and culinar...
Aronia melanocarpa, a plant with nutrient-rich fruits, with application in the food and pharmaceutical industry, has been extensively investigated but, nevertheless, the exploration of the secondary metabolites profile from its by-products remains qu...
Food waste remains a significant challenge in the European Union, reflecting structural differences across economic sectors and member states. This study examines how macroeconomic conditions relate to sectoral food waste using harmonized Eurostat da...
Cicada black tea is made from Empoasca onukii-infested tea leaves. The biochemical differences between Cicada black tea and regular black tea, and the dynamic changes in volatile components during processing, remain unclear. This study focused on the...
This study aimed to systematically optimize the fermentation process for xylanase production by Aspergillus tubingensis FS7Y52, elucidate its enzymatic properties, and evaluate its application potential in the biodegradation of agricultural wastes. K...
To improve the gel quality of low-salt shrimp surimi gel (SSG) from Pacific white shrimp (Litopenaeus vannamei), L-arginine (L-Arg), L-lysine (L-Lys), and L-proline (L-Pro) were used as partial substitutes for NaCl. The effect of the three amino acid...
Enzyme technology, characterized by high efficiency, environmental compatibility, and precise controllability, has become a pivotal biocatalytic approach for quality enhancement and nutritional improvement in modern food industries. This review summa...
To enhance the screening efficiency of bioactive peptides, an AI-driven approach was employed to screen DPP-IV inhibitory peptides from goat blood proteins by an integrated in silico, in vitro, and machine learning strategy. Furthermore, the inhibito...
Packaged discretionary foods that are energy-dense and nutrient-poor are widely available in the current food environment, potentially contributing to overconsumption and excessive energy intake over time. Factors such as on-pack visual cues (for exa...
With the sustained expansion of global meat consumption, advanced freezing and thawing technologies have become essential to preserve quality and extend shelf life within the food supply chain. This review systematically consolidates recent progress...
This is the first investigation that attempts to synthesize chitosan-loaded vanillin nanoformulation (vanillin-Nf) as a novel edible coating agent to prolong the storage life of Indian gooseberry (amla). Different concentrations of vanillin were enca...
High culture medium costs economically constrain bacterial cellulose (BC) production. In parallel, agro-industrial wastes are plentiful but often underutilised sources of carbon and nitrogen substrates that could support microbial growth and metaboli...
Intensive livestock and aquaculture systems require high-quality feeds with the correct nutritional composition. The decrease in wild fish proteins has led to demands within the feed supply chain for new alternatives to fulfil the growing demand for...
The pistachio nut (Pistacia vera L.) is a rich and high-quality source of protein, as is its waste. This study investigated the potentials of pistachio nut waste proteins to obtain bioactive peptides exhibiting antioxidative and antibacterial activit...
The need for active biodegradable packaging materials with the ability to improve the microbiological stability of highly perishable foods was investigated in the present study. Specifically, wheat gluten-based films infused with spearmint (Mentha sp...
Pulses (edible dry seeds from legumes) are among the most important crops worldwide. These legumes contain a diverse range of carbohydrates, some of which, such as RFOs (raffinose family oligosaccharides), are considered antinutritional factors due t...
This study develops a comprehensive workflow integrating Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS) with advanced supervised machine learning to authenticate the botanical origin of honeys from fi...
In this study, a pectin polysaccharide named DESP was extracted using a deep eutectic solvent (DES) from sweet potato residue (SPR) and the extract was optimized through response surface methodology (RSM). The DESP, based on choline chloride–ur...
The dairy industry requires effective non-thermal processing strategies capable of ensuring microbial safety while preserving the nutritional and bioactive quality of milk. This study describes a novel milk decontamination approach based on selective...
Listeria monocytogenes is a high-risk pathogenic bacterium associated with ready-to-eat foods and poses a potential threat to consumer health. This study aimed to investigate the prevalence, characterization and genetic diversity of L. monocytogenes...
Non-toxic Jatropha curcas cake is a by-product rich in protein that can be used in the food industry. Proteolytic kinetics were used to identify and quantify its antioxidant, antidiabetic, angiotensin-converting enzyme inhibitory, and hypocholesterol...
Pathogens that have developed resistance to antibiotics pose a threat to public health. The primary goal in preventing foodborne infections is to inhibit the growth of and, subsequently, eliminate antibiotic-resistant pathogens at every stage from pr...
Arsenic occurs in food in both inorganic (iAs) and organic (oAs) forms. Inorganic arsenic is highly toxic and classified as carcinogenic to humans, whereas oAs species, such as arsenobetaine (AB), monomethylarsonic acid (MMA), and dimethylarsinic aci...
In this study, we prepared edible films using chitosan/gelatin/phlorotannins (CGPs) embedded with probiotics and evaluated their preservation effects on strawberries. Edible films encapsulating Limosilactobacillus fermentum FUA033 (CGPFUA033) were pr...
This paper discusses the total replacement of egg white (EW) with faba bean protein concentrate (FPC) in a marshmallow formulation. The physico-chemical and techno-functional characterizations of the ingredients revealed that FPC, with a protein cont...
Usually, gluten-free “beers” are produced by replacing cereals containing gluten with substitutes that do not contain it or, alternatively, through enzymatic, precipitation, and/or clarification steps. The research was aimed at increasing...
Despite an increasing number of studies on food waste, the research field on consumer behavior and food waste lacks a characterization of research specifically focused on how consumers behave regarding food waste. This study conducted a bibliometric...
Acetate esters, synthesized by alcohol acyltransferase (AATases) encoded primarily by the ATF1 gene, are pivotal for the desirable fruity aroma in fermented foods. However, the role and regulatory impact of ATF1 in solid-state fermented meat remain l...
Powdered fiber- and polyphenol-rich ingredients derived from pear canning residues were obtained by direct processing. Residues were subjected to acid immersion and subsequent convective drying, milling, and sieving. Drying kinetics were studied to s...
Interest in plant-based diets has grown expressively in different regions of the world. However, the missing regulation for meat analogs may mislead consumers by suggesting that these products are the same as the meat they are replacing. Therefore, t...
This study addresses the need for sustainable and clean-label processing methods to enhance the functional and nutritional properties of sorghum flour. Reactive extrusion combining high shear forces and ozonization was selected as an environmentally...
An organophilic composite membrane, ZIF-67@PDMS, was fabricated to enhance the isolation of natural aromatic compounds. The as-prepared composite membrane was characterized using SEM, EDS, FTIR, XRD, and contact angle measurement. In comparison to pu...
Zanthoxylum species, commonly known as Sichuan pepper, are valued as food ingredients for their unique aroma and pungency. However, a comprehensive understanding of their lipid composition, which may serve as both flavor precursors and nutritional co...
Probiotics are live microorganisms that provide health benefits when administered in adequate amounts. Due to the increasing popularity of probiotic supplements, concerns have arisen regarding their quality, microbial composition, and safety. This st...
This research addresses the limitations of traditional assembly line equipment, which is costly and impractical for narrow terrains, as well as the challenges of portable devices in large-scale detection. We propose a non-destructive testing method f...
Celiac disease (CeD) is a chronic immune-mediated enteropathy triggered by dietary gluten in genetically predisposed individuals which also entails intestinal dysbiosis. This hallmark microbial imbalance provides a rationale for exploring interventio...
Numerous research works have tried to evaluate the correlation between inflammation and the onset of prostate cancer. Given the in vitro antioxidant power and the anti-proliferative effects on human prostate cancer cells shown by a Juglans regia L. f...
This study developed enriched kurt formulations using buttermilk protein sediment, spray-dried whey, soy protein concentrate, and flaxseed cake, and assessed their effects on composition, physicochemical parameters, microbiological stability, and sen...
Mechanical coffee drying is an energy-intensive stage of postharvest processing that directly affects product quality and production costs. This study evaluated the technical and economic feasibility of using expanded polystyrene (EPS) as a thermal i...
The growing demand for healthier and more sustainable foods has driven interest in plant-based formulations with improved nutritional and sensory quality. In this context, this study evaluated the effect of extra-virgin olive oil (EVOO) addition and...
Near-infrared (NIR) spectroscopy is a vital non-destructive analytical tool in the food and aquaculture industries. This study pioneers the application of portable NIR spectrometers for evaluating selenium (Se) content in the Pacific oyster (Crassost...
Upcycled foods (UFs) are foods that are produced from ingredients that would otherwise be wasted and are considered a sustainable solution to the issue of food waste. However, since consumers’ responses to these foods will ultimately determine...
Tylorrhynchus heterochaetus is an aquatic food with both edible and medicinal value in China. With a protein-rich body wall, it has strong potential for producing bioactive peptides. To explore its potential as a source of immunomodulatory peptides,...
Iron deficiency anemia remains a global nutritional challenge due to the low bioavailability and side effects of conventional inorganic iron supplements. A novel organic iron supplement, oyster peptide ferrous chelate (OP-Fe), was prepared using oyst...
Higher moisture content in wheat benefits processing but impairs storage stability. Current research on quality changes in high-moisture wheat under varying storage temperatures remains limited. This study systematically evaluated wheat with 14% mois...
Although fermented seasonings play a pivotal role in improving food quality, the high sodium content of many traditional products poses considerable public health concerns, including hypertension and cardiovascular disease. This study established a l...
To achieve the high-value utilization of pine nut resources, a novel zinc supplement was developed in this study. Pine nut protein was enzymatically hydrolyzed to prepare pine nut peptides (PP), which were subsequently chelated with zinc ions to form...
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