2026 April-1 - 157 articles
Alpha-mangostin (AM), a xanthone from Garcinia mangostana, has shown promising nephroprotective properties, but its mechanisms in acute kidney injury (AKI) remain incompletely defined. In this study, we applied an integrative network pharmacology pip...
Wine bottle aging is governed by complex redox reactions involving phenolic compounds, oxygen transfer and storage conditions, which collectively determine the evolution of wine composition and sensory properties. This review critically examines the...
Honey authenticity control remains analytically challenging due to the complexity of its matrix and the increasing sophistication of adulteration practices. While chromatographic, spectrometric, and isotopic methods provide high confirmatory accuracy...
The intestinal mucosal barrier is a layered structure comprising fundamental components that play important roles in regulating paracellular permeability. Disruption of intestinal barrier homeostasis predisposes to infections, mucosal damage, and met...
This study systematically investigated the dynamic diversity, potential sources, and antifungal activities of small molecular peptides during the pile-fermentation process of post-fermented tea. By analyzing the damaging effects of small molecular pe...
This study investigated and optimized the cellulose hydrolysis conditions of VD20 broken rice flour using Viscozyme to enhance protein content and protein recovery efficiency. Four processing variables, including pH (5.0–6.0), temperature (40&n...
The expansion of the global agri-food industry has led to the generation of large volumes of processing by-products that, although traditionally treated as waste, represent valuable sources of bioactive phytochemicals with potential for sustainable v...
Antibiotic residues in aquatic products pose a serious food safety concern, whereas conventional laboratory methods often fail to meet the demand for on-site rapid screening. This study systematically reviews the research progress from 2021 to 2025 o...
We thank the correspondents [...]
Fermented milk is rich in probiotics, peptides, vitamins, and minerals, which are used as routine food supplements and are of great benefit for regulating human health. This study explored the mechanism of Lactobacillus delbrueckii ssp. bulgaricus CG...
We read with interest the submission “Tissue Bioconcentration Pattern and Biotransformation of Per-Fluorooctanoic Acid (PFOA) in Cyprinus carpio (European Carp)—An Extensive In Vivo Study” by Petre et al [...]
Fish allergy, mainly caused by Parvalbumin (PV), is a worldwide health issue with few effective mitigation options. This study investigated Maillard conjugation using chitosan (CS) and various saccharides to modify the structural, functional, and all...
The Protected Designation of Origin (PDO) “Oliva di Gaeta” is a type of Italian fermented table olive obtained through a spontaneous fermentative process (“Itrana” method) driven by the indigenous olives microbiota. Although t...
Kombucha is a fermented beverage produced using a symbiotic consortium of acetic acid bacteria and yeasts, often marketed for its health-promoting properties. However, probiotic bacteria in kombucha are typically present at inconsistent levels and ma...
This study explored the feasibility of near-infrared (NIR) spectroscopy for detecting total water, free water and bound water in carrot slices during freeze-drying, with low-field nuclear magnetic resonance (LF-NMR) characterizing water state distrib...
Egg quality during storage is a critical factor influencing consumer acceptance and food safety. However, the effects of storage methods on eggshell translucency and surface microbiota remain insufficiently understood. In this study, three common pac...
The burgeoning convenience food sector, particularly in China, has intensified demand for packaging that simultaneously delivers convenience, environmental sustainability, and functional performance. This study addresses this need by developing a nov...
The diverse health benefits of lactic acid bacteria (LAB) have made them a focal point of research in the fields of food and health sciences. Furthermore, probiotics and postbiotics have been demonstrated to directly or indirectly influence food qual...
The increasing demand for different value-added products from natural seaweeds requires a sustainable cultivation method for the regular supply of biomass and to safeguard the natural ecosystem from overexploitation. This study evaluated laboratory a...
Background/Objectives: Rising incomes worldwide are reshaping dietary patterns and intensifying concern about the carbon impacts of household food consumption. This study examines how economic development influences food-related carbon emissions in C...
The implementation of stringent regulatory policies for foodborne pathogens necessitates ultra-sensitive analytical methods. Digital detection, characterized by absolute quantification and tolerance to complex matrices, serves as a robust approach fo...
This study systematically investigated the combined effects of drying method (mid- and short-wave infrared drying, MSID; hot air drying, HAD; radio frequency-hot air combined drying, RF-HAD), drying temperature (35, 45, 55, 60 °C), and initial we...
Using non-Saccharomyces yeasts is a promising way to modulate wine composition, particularly in warm regions where high sugar levels result in wines with high alcohol content and low acidity. This study examined the impact of various inoculation meth...
Ginkgolic acids (GAs), the principal toxic constituents in Ginkgo biloba, pose health risks including cytotoxicity, allergenicity, and pro-inflammatory effects, limiting the application of Ginkgo resources in the food and health product industries. D...
Tyrosinase promotes excessive deposition of melanin, which may lead to severe skin diseases. Passiflora edulis f. edulis seeds have been reported to be rich in diverse bioactive constituents exhibiting potential tyrosinase inhibitory activity. Howeve...
Microbial oil production has gained attention as a sustainable and cost-effective alternative to conventional vegetable and fish oils. Among oleaginous microorganisms, Yarrowia lipolytica is notable for its ability to accumulate lipids exceeding 20%...
This study investigated the effects of incorporating colored wheat flours (red, blue, purple, and black) and replacing sucrose with xylitol on the technological, functional, and nutritional properties of cookies. Cookies were produced using 50:50 ble...
Several species of the genus Acinetobacter are nosocomial pathogens with a well-documented ability to acquire resistance to multiple antibiotics. Although Acinetobacter is one of the most abundant genera in meat processing environments, data on this...
Alcoholic liver injury (ALI) represents a global public health crisis with limited therapeutic options. Polysaccharides from edible mushrooms have emerged as promising candidates for liver protection due to their multifaceted biological activities an...
Metabolic dysfunction-associated fatty liver disease (MAFLD) is the most prevalent chronic liver disease worldwide with complex pathogenesis and no approved specific therapy. Siraitia grosvenorii is a widely used medicinal and edible herb, yet its ef...
Vanillin is widely used in foods, but its poor water dispersibility and limited stability reduce its flavor performance during processing and storage. In this study, soy protein isolate (SPI) was used as a food-grade carrier to prepare soy protein is...
Chickpea flour represents a valuable plant-based ingredient due to its high protein and fiber content; however, its application is limited by antinutritional factors and off-flavor compounds. Fermentation with LAB and yeasts, applied individually or...
Sodium alginate (SA)-modified shellac nanoparticles were developed as pH-responsive carriers for cinnamon essential oil (CEO) encapsulation in aquatic product preservation. Three polyelectrolytes (SA, chitosan (CS), gelatin (Gel)) were evaluated at c...
Neohesperidin dihydrochalcone (NHDC) has been confirmed to possess excellent nutritional activities as a natural flavonoid low-calorie sweetener, but its practical application in the food industry was greatly limited due to its low water solubility....
In this study, Eurotium cristatum was used for the solid-state fermentation of Angelica dahurica, and the dynamic changes in metabolites during fermentation were investigated. The results showed that fermentation markedly altered the volatile metabol...
This exploratory study determined the ideal ageing period for optimum tenderness of Longissimus thoracis et lumborum (LTL), Semimembranosus (SM) and Biceps femoris (BF) steaks from male and female giraffe. The muscles of eight male and seven female g...
To develop safe and effective preservatives for fresh-cut produce, this study elucidates the multi-pathway mechanisms through which Melatonin (MT) regulates postharvest senescence in fresh-cut potatoes. Treatment with 0.1 mmol/L exogenous MT effectiv...
The rheological behavior of chitosan–vanillin crosslinked olive oil-in-water emulsions (Φ = 0.52) was investigated to identify formulation and processing conditions suitable for designing oleogel precursors. The effects of homogenization co...
Faba bean-fed crispy tilapia represents a commercially valuable aquaculture product, renowned for its exceptional muscle firmness. However, the dynamic changes in muscle metabolite profiles during the tilapia crisping process remain largely unelucida...
Background: Egg proteins are among the most common triggers of allergic reactions. This study aimed to evaluate whether changes in the protein source in hen diets may influence the immunoreactivity of eggs and recognize the ELISA limits in egg allerg...
Commercially produced gluten-free bread has gained popularity over the past decade. However, it often struggles to match its gluten-containing counterparts in terms of nutritional aspects, appearance, texture, and consumer acceptability. In this stud...
Fenvalerate residues on edible mushrooms pose significant risks to food safety and aquatic ecosystems. This study investigated the efficiency, degradation mechanisms, toxicity evolution, and quality effects of atmospheric cold plasma (ACP) for removi...
Sulfur fumigation, as a highly effective method for preservation and appearance enhancement, has been widely applied in fruits, vegetables, and food products. However, excessive sulfur fumigation can pose safety risks. Currently, there is limited res...
Oats (Avena sativa L.) are a nutritionally valuable cereal crop known for their unique profile of bioactive compounds, including protein, β-glucan (BG), and avenanthramides (AVNs). However, industrial-scale processing and fractionation of these...
Immune dysregulation is a critical driver of various pathological processes. Fish maw (FM) serves as a traditional immunomodulatory food. However, the immunomodulatory properties and mechanisms of fish maw hydrolysate (FMH) remain unclear. Here, low-...
Kombucha is a fermented tea beverage produced through the metabolic activity of a symbiotic culture of bacteria and yeasts (SCOBY). Although consumer demand for kombucha has increased substantially, the influence of fermentation conditions on product...
To assess food safety conditions among family farmers supplying the National School Feeding Program (PNAE) in the Federal District, Brazil. This exploratory mixed-methods study was subdivided into two main phases: (i) samples of fruits, vegetables, w...
Jujube wine production faces the technical challenge of excessive methanol formation due to the high pectin content of the raw material. This study systematically compared five pre-fermentation treatments (pectinase, chitosan, bentonite, gelatin, and...
Medlar (Mespilus germanica L.) is a plant species that belongs to the Rosaceae family. Despite the nutritional and functional value of the medlar fruit, there is limited research, particularly regarding its potential as a source of dietary fibers, in...
The antioxidant efficiency of basil extract (Ocimum campechianum Mill) was evaluated in chilled (4 °C) beef hamburgers. Six treatments were prepared: control (CON), synthetic antioxidant (BHT), basil extract at 0.01% and 0.02% (BE1 and BE2, respe...
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