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Owing to population expansion, widespread diseases and pandemics, climate alterations, and evolving consumer preferences, the optimization of production processes and technological advancements in food processing have become imperative. The integrati...

Caffeoylquinic acids (CQAs) are polyphenolic compounds widely present in daily diets, but their bioactivities are limited by poor intestinal absorption, the mechanisms of which remain incompletely understood for various isomers. This study investigat...

Umami taste in lager beer not only determined body fullness and the backbone of aftertaste, but also affected the controllability and interpretability of flavor expression across the entire brewing process. Based on stage-wise sampling, peptidomic pr...

This study systematically evaluated six white grape cultivars and their wines from Changli, China, through multi-analytical techniques (HPLC, LC-MS/MS, HS-SPME -GC-MS, etc.) to compare oenological parameters, organic acid profiles, phenolic compositi...

Spent coffee grounds (SCGs), as a by-product, represent a sustainable source of bioactive components. Herein, the ethanol extract of SCGs was examined for its chemical characteristics and antimicrobial effect. The extract was incorporated into novel...

Onions represent one of the most widely consumed vegetables within the Allium genus, generating a significant amount of waste. Onion waste is mainly composed of non-edible fractions, including roots, outer dry skins, and the outer fleshy scale. This...

Raw and minimally processed berries are not subjected to any processing kill steps and are stored under cold conditions to extend shelf-life. This study evaluated the growth and survival of high and low populations of L. monocytogenes on blueberries...

Chicken meat quality is primarily determined by genetics and nutrition, but recent evidence suggests that animal personality traits and the gut microbiota may also play crucial roles through their influence on muscle development and metabolism. Howev...

Although aquatic products are abundant in premium proteins and other vital nutrients, their unique fishy smell often restricts public acceptance and the development of related products. Therefore, pre-marinating is usually used to improve sensory qua...

As diets shift towards more plant-based patterns, nutrients mainly supplied by animal-sourced foods are receiving greater attention. Among these are sulphur-containing amino acids (SCAAs) such as taurine, methionine, and cysteine. These compounds pla...

Flaxseed (Linum usitatissimum L.) is a rich source of α-linolenic acid (ALA) and lignans but contains toxic cyanogenic glycosides (CGs) that limit its application in foods. This study investigated the efficacy of a specialized Lactobacillaceae...

Foodborne microplastics (MPs) are suspected carriers of co-ingested food contaminants, yet their digestive fate remains poorly characterized. This study simulates the role of environmentally aged polylactic acid (PLA) MPs—a common food-contact...

Background: Effects on insulin sensitivity and postprandial glycemia through enzyme inhibition and regulation of glucose transport have been extensively researched; however, the role of sugarcane (poly)phenols remain underexplored. Methods: In a rand...

Fungal contamination of meat and meat products represents a significant concern for food safety, particularly due to the potential presence of mycotoxin-producing moulds. This scoping review aimed to map the occurrence and distribution of Aspergillus...

Background/Objectives: Mori fructus polysaccharides are key bioactive components with diverse activities, but structural characterization of homogeneous fractions remains limited, hindering insights into structure–activity relationships. This s...

Ulcerative colitis (UC) is a chronic intestinal disorder characterized by intestinal inflammation, microbiota dysbiosis, and metabolic disturbances. This study aimed to explore the ameliorative effect and related mechanisms of Undaria pinnatifida pol...

This study investigated the valorization of rosemary (Rosmarinus officinalis L.) post-distillation residues—by-products derived from essential oil production—using cyclodextrins (CDs) as green co-solvents for the efficient extraction of b...

In Chinese cuisine, seasoning oil enhances the aroma and appearance of dishes. This study examined how processing affects flavor release in multi-ingredient oils. Volatile organic compounds (VOCs), relative odor activity value (ROAV), and variable im...

Grapevine leafroll-associated virus (GLRaV) is a globally widespread disease that causes substantial economic losses in the wine industry. In severely affected vineyards, GLRaV can reduce grape yield by 20–40%. This study aimed to evaluate the...

Type 2 diabetes mellitus (T2DM) remains a global health challenge, necessitating novel therapeutic and dietary strategies. This study optimized hydroalcoholic extraction parameters to maximize α-amylase inhibitory activity from five African med...

The coconut water market continues to expand, but industrial supply is constrained by the high perishability of fresh coconut water and the need for stabilization routes that preserve quality. This study optimized crossflow microfiltration of coconut...

Superficial scald, a postharvest physiological disorder of pears, leads to substantial economic losses. However, the dynamic metabolic shifts that underpin symptom development and the extent of metabolic reorganization triggered by the ethylene inhib...

This study investigates four agri-food by-products from broccoli, artichokes, asparagus, and pumpkin, processed into powders through either an industrial or a lab-scale drying and milling process. The resulting powders were evaluated for their nutrit...

The rhizome of Polygonatum sibiricum (PR) is a widely used medicinal and edible herb valued worldwide. Traditional processing by repeated steaming and sun-drying empirically enhances its therapeutic properties, primarily through alterations in its bi...

Foods for special medical purposes play a critical role in clinical nutritional support, especially oil-in-water emulsions characterized as having high energy density, which could provide efficient energy for patients with insufficient intake or thos...

Low-processed ready-to-eat (RTE) meat products are highly vulnerable to microbial contamination, yet data on in-process dynamics remain limited. This study investigated microbial dynamics and environmental hygiene during the production of vacuum-pack...

Many initiatives aimed at improving population-wide health or providing food sources that are sustainable and environmentally friendly are focused on a switch from primarily meat-based diets to diets that are more vegetable-based. Building rational a...

Aflatoxin B1 (AFB1), a potent carcinogen, is widely present in various crops, with limited prevention and treatment methods, continuously threatening food safety and public health. Moringa oleifera leaf extract (MOLE) is rich in bioactive compounds s...

Donkey milk has been increasingly studied in recent years and has been proposed to be a functional food. However, its components undergo changes during lactation, including its lipid profile and redox-related properties. This study analyzed the fatty...

The steaming process is crucial for the production of stuffed buns. This study aimed to monitor quality changes in stuffed buns during steaming and to simulate internal temperature evolution using numerical modeling, to support intelligent process co...

Excessive post-acidification remains a major quality concern in yogurt production, yet the strain-specific mechanisms in Streptococcus thermophilus starter cultures are unclear. This study compared the post-acidification capacity of FS (strong) and F...

This study examined how complexes formed between breadfruit starch, lauric acid (LA), and phenolic acids (gallic/GA, 3,4-dihydroxyphenylacetic/DOPAC, caffeic/CA) affect starch digestibility and properties. All complexes increased resistant starch (RS...

Lonicerae japonicae flos (LJF) is a natural product with medicinal, edible, and ornamental value which has been developed into LJF tea. At present, LJF tea can be processed using four main fixation methods: fixation by sun drying (SG), hot-air oven d...

This study introduces a novel approach to producing carbon-negative food ingredients by integrating phycocyanin extraction from Spirulina (Arthrospira platensis) with the application of its residual biomass as a biostimulant for soil organic carbon (...

Preventing spoilage in food products, particularly in those highly susceptible to rapid deterioration like mutton, has been a persistent challenge in the food industry. In this study, an Active Biological Film (ABF) was developed using chitosan (CS)...

Plant cell culture represents a sustainable platform for the production of high-value natural products. Although ultraviolet A (UV-A) radiation is established as an inducer of phenylpropanoid metabolism, its precise regulatory role in downstream flav...

In this study, purified Liquidambar formosana Hance melanin (P-LHM) was structurally characterized and evaluated for stability. The yield of P-LHM was approximately 3.47%. Analytical results revealed P-LHM is a melanin-rich complex where eumelanin an...

This study investigated the effects of adding Lactobacillus helveticus H11 on the fermentation characteristics, storage performance, and probiotic functionality of brown fermented milk. The results were obtained by analyzing the microrheological prop...

Pomegranate peel, accounting for 35–50% of the fruit weight, is an underutilized agri-food by-product. This study applied, for the first time, fermentation with Saccharomyces cerevisiae as a simple and sustainable strategy to simultaneously obt...

Lyophyllum decastes soluble dietary fiber (LDSDF) is a polysaccharide-based active ingredient derived from the edible and medicinal fungus L. decastes. However, its extraction methods remain unoptimized, and its hypolipidemic and gut microbiota effec...

The occurrence of unpleasant odors during the storage of shucked oysters shipped in brine is considered a critical issue in the improvement of oyster quality. This study focused on the storage temperature as a strategy to control odor development and...

This study evaluated the effect of turmeric leaf phenolic extract (TLP) on lipid oxidation and physicochemical properties of oil-in-water emulsions. The dried leaves were first extracted using hydroethanolic solvents (0, 30, 50, 70%, w/w ethanol), an...

The wheat cultivar significantly influences the quality of grain and malt, which are used to produce wheat beers, determining their potential for use in brewing. The brewing process influenced the quality of wheat beers obtained from selected winter...

The microbiological safety of whole wheat flour remains a critical issue due to its susceptibility to contamination by spore-forming thermophilic bacteria. In this study, two thermophilic species, Bacillus subtilis and Bacillus mesentericus, were iso...

Flavor-relevant trace volatiles and microbial communities were examined in six sauce-aroma high-temperature Daqu samples. Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) quantified 210 tra...

Ultraviolet (UV) radiation is a primary driver of skin photoaging, characterized by oxidative stress, persistent inflammatory responses, and excessive degradation of the extracellular matrix (ECM). Naematelia aurantialba is a traditional medicinal an...

Allosteric transcription factor (aTF)-based in vitro biosensors constitute a class of detection tools formed by the functional coupling of the ligand-binding domain of aTFs with a reporter system. Owing to advantages such as high specificity and sens...

This study involved developing a novel lemon flower-scented white tea (LT) through multiple aroma-imparting cycles, and taking an integrated approach to investigating its flavour formation mechanism. Sensory evaluation and electronic tongue analysis...

In this study, sodium alginate–chitosan composite microspheres (S-C Ms) were prepared by ionic gelation to encapsulate Ziziphus jujuba pulp from wild jujube pulp. The effects of sodium alginate (SA) concentration, chitosan (CS) concentration, a...

Considering the demand for nutritional assessment and product quality control in the tea industry, this work develops an effective electrochemical sensor based on gold nanoparticles electrodeposited onto a zeolitic imidazolate framework (Au/MOF(Zn))...