Search Results (135)

Plant essential oils are widely utilized as natural preservatives, flavoring agents, and nutritional supplements owing to their remarkable antibacterial, antioxidant, and aroma-enhancing properties. However, their low abundance in plant matrices, together with the compositional complexity and thermal sensitivity of volatile constituents, poses significant challenges for efficient extraction and purification. In recent years, membrane separation technology has emerged as a promising green strategy for the extraction, purification, and concentration of plant essential oils. Membrane-based processes, including microfiltration, ultrafiltration, nanofiltration, reverse osmosis, and pervaporation, enable selective separation under mild operating conditions based on differences in molecular size, polarity, and diffusivity. Compared with conventional thermal- and solvent-based methods, membrane processes offer lower energy consumption, reduced solvent usage, and superior retention of thermolabile bioactive compounds and natural aroma profiles. Moreover, recent advances in membrane materials and surface modification strategies have significantly improved membrane selectivity, permeability, and fouling resistance, thereby enhancing process stability and industrial applicability. This review systematically summarizes the theoretical principles, separation mechanisms, membrane classifications, and recent applications of membrane technologies in plant essential oil processing. Based on a comparative analysis of more than 120 published studies, the performance of different membrane processes is evaluated in terms of flux, selectivity, energy consumption, and product quality. Particular attention is given to current challenges, including the lack of standardized performance metrics and comprehensive techno-economic assessments. Recent advances in membrane materials and surface modification strategies, together with future research directions and industrial prospects, are also discussed. This review provides valuable guidance for membrane selection, process optimization, and sustainable industrial implementation in plant essential oil extraction and purification. Full article

The present study investigates the effect of whey powder incorporation on the nutritional composition, structural characteristics, and functional properties of rice flour-based gluten-free systems. Composite flours and biscuits were formulated by substituting rice flour with 5%, 10%, and 15% whey powder. Proximate composition, mineral profile, and structural modifications were evaluated using standard analytical methods, complemented by Fourier Transform Infrared Spectroscopy (FTIR) and Small-Angle X-ray Scattering (SAXS). The results showed that whey addition significantly improved the protein content of both flours and biscuits, increasing from 8.45% in the control to 15.06% at the highest enrichment level. Whey powder showed elevated phosphorus (912 mg/kg), sodium (434.65 mg/kg), and calcium (526.49 mg/kg) contents compared to rice flour. Consequently, mineral levels increased progressively in the composite flours, with phosphorus rising from 528 mg/kg to 647 mg/kg, sodium from 105.66 mg/kg to 132.81 mg/kg, and calcium from 102.15 mg/kg to 137.33 mg/kg as the whey incorporation level increased. Iron content showed minor variations among the gluten-free biscuit formulations (76.01–95.16 mg/kg). Whey incorporation led to a progressive increase in copper content, from 8.91 mg/kg in the control biscuits to 15.50 mg/kg, while zinc levels decreased from 27.47 mg/kg to 18.47 mg/kg with increasing whey addition. FTIR analysis revealed clear structural changes associated with whey addition, including the progressive intensification of amide I and II bands and a reduction in starch-specific signals, confirming the incorporation of whey proteins into the starch matrix and the formation of protein–starch interactions. These findings were supported by SAXS analysis, which indicated modifications in the internal structural organization of the systems. Sensory evaluation indicated good overall acceptability of the fortified biscuits at moderate whey incorporation levels, while higher whey addition slightly reduced taste scores due to the characteristic salty flavor associated with acid whey. Overall, the study demonstrates that whey powder is an effective functional ingredient for enhancing the nutritional and structural properties of gluten-free products. However, achieving an optimal balance between improved nutritional quality, technological performance, and mineral composition remains essential for the development of high-quality gluten-free formulations. Full article

The increasing demand for sustainable and health-oriented dairy and alternative products has enhanced interest in reducing or modifying fat in cheese systems. However, such modifications often lead to undesirable changes in texture and flavor, highlighting the multifunctional roles of milk fat within the cheese matrix. Rather than serving solely as a compositional component, milk fat contributes fundamentally to structure organization and flavor development through its physicochemical properties, interactions with the protein network, and lipid-derived pathways. This review examines these roles from a mechanistic perspective and evaluates emerging lipid structuring approaches for texture modulation, while also discussing complementary approaches with potential to address flavor attributes. Collectively, it provides insights for rational formulation and guides future research toward the design of improved dairy and alternative cheese products. Full article

The flavor of rabbit meat has always been a major factor hindering the development of the rabbit industry. One of the main factors affecting the flavor of rabbit meat is intramuscular fat. N6-methyladenosine (m⁶A) regulates multiple aspects of the physiology of animals. In this study, qRT-PCR and m⁶A-qPCR were used to identify genes and methylation levels. AAV virus was used as a vector to overexpress genes. To explore the regulatory mechanism of m⁶A on intramuscular fat in rabbits, we first explored the regulation of the LPL gene of rabbits by m⁶A at the cellular level using interfering RNA. Subsequently, we further validated the mechanism and explored the regulation of metabolites by LPL genes in living dorsal muscles. The results demonstrate that METTL3 inhibited LPL expression through m⁶A modification under the recognition of YTHDF2 in adipocytes and muscles. LPL promotes adipocyte differentiation and intramuscular fat deposition. In addition, LPL regulates intramuscular fat deposition through L-Glutamine/multiple pathways and 3-Methyl-L-histidine. This study confirms that m⁶A can affect the expression of the LPL gene in rabbits, thereby regulating the IMF of rabbit meat by L-Glutamine/multiple pathways and 3-Methyl-L-histidine. This study lays the molecular foundation for cultivating high-quality rabbit meat. Full article

2-Phenylethanol (2-PE) is a key aromatic alcohol contributing to the rose-like odor in brewed wines, primarily synthesized by yeast metabolism with a typical yield of less than 100 mg/L. To enhance the 2-PE content in brewed wines, this study used CRISPR-Cas9 gene editing technology to delete the ARO8 gene (encoding aromatic transaminase I) in Saccharomyces cerevisiae SY. The single-factor experiments were performed to optimize the fermentation process, and the 2-PE content in the brewed wine was measured by high-performance liquid chromatography. The results demonstrated that the 2-PE content in whisky fermented by the SY-A8 was 0.73 g/L, increasing 23.73% compared to SY. The fermentation conditions of SY-A8 were optimized through single-factor experiments and the Box–Behnken design. The optimal conditions were a sugar concentration of 46.30 g/L, a fermentation time of 6 days, and an L-phenylalanine concentration of 1.43 g/L. The high 2-phenylethanol aroma whisky was brewed with a higher 2-phenylethanol content of 3.68 g/L in a 1 L fermenter at the optimal conditions. In conclusion, the modification of Saccharomyces cerevisiae by CRISPR-Cas9 gene editing combined with fermentation process optimization provides an effective technical strategy for improving the 2-PE content in whisky, thereby providing a research perspective for the flavor enhancement of whisky and other brewed wines. Full article

The Mediterranean diet is widely recognized as one of the most robust dietary patterns for the prevention of chronic diseases, yet its health effects cannot be fully understood without considering the culinary practices and cultural contexts that shape food preparation and consumption. In this context, we propose the concept of Mediterranean Culinary Medicine, defined as the application of culinary medicine principles within the Mediterranean dietary model, integrating evidence-based nutrition with traditional ingredients, cooking techniques, and meal patterns. This narrative review synthesizes evidence from epidemiological, experimental, and clinical studies to examine how culinary practices may influence the nutritional quality, bioavailability of bioactive compounds, and overall health effects of the Mediterranean diet, although the strength of evidence varies across domains, with particular attention to home cooking, traditional cooking techniques, and extra virgin olive oil. We also explore the biological pathways, suggested by a combination of experimental findings and observational evidence, through which culinary practices may modulate metabolic health, including inflammation, glycemic response, and gut microbiota, as well as their potential application in addressing disease-related eating limitations such as sensory alterations, dysphagia, malnutrition, and food allergies, for example, through texture modification or flavor enhancement strategies. Finally, we highlight the social, cultural, and environmental dimensions of Mediterranean Culinary Medicine, emphasizing its role as a holistic and culturally grounded approach that facilitates the translation of Mediterranean dietary principles into sustainable and practical dietary behaviors. Overall, available evidence suggests that culinary practices are a relevant but still underexplored component of the Mediterranean diet, with the potential to improve dietary adherence and nutritional quality. However, current evidence remains heterogeneous and largely based on experimental and observational studies, highlighting the need for longitudinal and intervention studies to clarify their long-term health impact. Full article

Organic acids are the core of fruit flavor quality and cell metabolism, but a comprehensive review of their metabolism and regulatory networks in fruit trees is still limited. Here, we systematically summarized the biosynthesis, degradation and transport of major organic acids in fruits of horticultural crops. We focused on the distribution and molecular regulation of organic acids in citrus, pome fruits, stone fruits, grapes and tropical–subtropical fruits, and emphasized the regulation of transcription factors, epigenetic modifications and environmental signals. We also evaluated the progress of various omics strategies for dissecting organic acid metabolism and identifying key regulatory genes. Finally, we discuss the current research gaps and propose future directions for multi-gene editing and molecular design breeding. This review provides a theoretical framework for improving fruit flavor quality and breeding excellent varieties. Full article

To improve the flavor quality and antioxidant activity of walnut gluten peptides, gluten was extracted from defatted walnut meal by alkaline solubilization and acid precipitation, hydrolyzed with alkaline protease to prepare antioxidant peptides, and further modified by the Maillard reaction. The optimal sugar source was selected by single-factor experiments, and reaction conditions were optimized by response surface methodology. Peptide conformational changes were characterized by UV, fluorescence, DSC, FTIR, and SEM, while changes in amino acid composition, flavor properties, and antioxidant activity were systematically evaluated. Fructose was identified as the optimal sugar source. The optimal reaction conditions were a peptide-to-sugar ratio of 1:1.2, 78.5 °C, initial pH 7.6, and 2 h reaction time, under which the sensory score reached 8.5 and DPPH radical scavenging activity reached 66.92%. Maillard modification markedly altered peptide conformation, as shown by increased UV absorbance, decreased intrinsic fluorescence intensity with a red shift, an increase in denaturation temperature from 80 °C to 100 °C, reduced α-helix content, increased β-sheet content, and transformation of the microstructure from a loose porous morphology to dense block-like aggregates. Free amino acid content increased initially and then decreased, whereas total essential amino acids were largely retained, indicating that the overall nutritional composition was preserved. However, further evaluation of digestibility and bioavailability is required to confirm nutritional value. These findings provide a feasible strategy for improving the flavor and functional properties of walnut gluten peptides and support their high-value utilization. Full article

Chinese yam (Dioscorea opposita Thunb.) is a nutrient-rich tuber with recognized health benefits, yet its application in beverage products remains limited due to processing and formulation challenges. In this study, a sequential fermentation strategy was adopted, using Saccharomyces bayanus followed by Lactobacillus brevis to enhance microbial viability and metabolic activity in Chinese yam juice. Samples were collected as an unfermented control (CY), yeast-fermented juice (SP), and sequentially fermented juice (LB). Microbial analysis showed that sequential fermentation supported high LAB viability, reaching 8.92 log CFU/mL in LB, accompanied by a progressive decrease in pH from 5.67 (CY) to 4.27 (LB). Untargeted LC-MS/MS metabolomics identified 1442 metabolites and revealed distinct shifts in the metabolic composition of CY, SP, and LB, indicating stage-dependent modifications of metabolic pathways. Targeted analyses confirmed substantial depletion of sucrose and maltose during fermentation, while trehalose accumulated from undetectable levels in CY to 5.23 mg/g in SP and 7.49 mg/g in LB. Organic acid profiling demonstrated marked increases in lactic and succinic acids, consistent with microbial carbohydrate metabolism. Total phenolic and flavonoid contents increased by 58% and 30%, respectively, while antioxidant capacity (DPPH, ABTS, and FRAP) improved by up to 120% after sequential fermentation. The final fermented beverage (LB) contained a low ethanol concentration of 0.8% (v/v). Sensory evaluation indicated that sequential fermentation improved the overall flavor, aroma, and acceptability of the Chinese yam juice. These findings demonstrate that sequential fermentation with S. bayanus and L. brevis effectively enhances the bioactive composition and antioxidant potential of Chinese yam juice, supporting its development as a functional fermented beverage. Full article

The growing popularity of electronic cigarettes (e-cigarettes) necessitates a better understanding of their biological effects. In this study, we aimed to evaluate the effects of e-cigarette aerosol condensates generated from either e-cigarette carrier liquid alone or with e-cigarette liquid with nicotine and flavor on bronchial epithelial cells. BEAS-2B cells were exposed to e-cigarettes for 24 h, and transcriptional and proteomic profiling, including assessment of protein modifications, was performed. Additionally, cell-based assays were used to evaluate mitochondrial function, rate of protein synthesis, lysosomal signal, lipid droplet quantity and actin formation. Our findings reveal that short-term exposure to both types of aerosol condensates altered transcriptome and proteome profiles, disrupting cellular homeostasis in BEAS-2B cells through impaired proteostasis and mitochondrial function in response to both types of condensates. Changes in lipid and lysosome content, as well as a reduction in polymerized actin, were observed with nicotine- and flavor-containing condensate. E-cigarette exposure also induced irreversible protein modifications, including different chemical derivatives (25 out of 49 in nicotine/flavor condensate; 20 out of 48 in nicotine/flavor-free condensate; 4 out of 35 in control), suggesting their particularly harmful effect. Together, these findings point to early-onset cellular stress and impaired lung epithelial fitness caused by acute e-cigarette exposure. Full article

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 nutritional characteristics, revealing that industrial processing generally produced higher-quality powders, likely due to improved moisture removal and reduced thermal damage. Consequently, the four industrial powders were selected for use in the fortification of pasta and gnocchi, which were then analyzed for their nutritional profile in terms of total polyphenols, flavonoids, antioxidant activity, and dietary fiber content. To facilitate a comprehensive comparison, a global quality index (GQI) was developed to integrate the different parameters. The index accounted not only for the nutritional enhancement provided by each by-product but also for the potential sensory drawbacks associated with fortification, such as color changes, texture modifications, or flavor impacts. This dual weighting allowed for a balanced evaluation of feasibility and acceptability. The GQI enabled the identification of artichoke as the most suitable by-product for each fortified food matrix, as well as gnocchi, between the two products, as the best overall response to fortification. This approach provides a structured method for selecting optimal by-product ingredients and offers valuable insights for future upcycling strategies aimed at improving the nutritional quality of staple foods. Full article

Limonene is one of the most abundant, natural, bio-based monoterpenes. In recent years, it has attracted growing attention in both industrial and scientific communities due to its versatile physicochemical properties and wide spectrum of biological activities, including antimicrobial, antioxidant, and anti-inflammatory effects. Its renewable origin and biodegradability make limonene an ideal candidate for sustainable development and as a key building block in green chemistry. The industrial relevance of limonene spans multiple sectors, ranging from its use as a solvent and flavoring agent to its application in pharmaceuticals, cosmetics, polymers, and renewable fuels. Nevertheless, despite its numerous advantages, certain limitations and safety concerns have emerged. Prolonged or high-level exposure may result in sensitization, irritant reactions, or secondary oxidation products that pose potential health risks. Moreover, its oxidative instability can lead to the formation of reactive compounds under specific environmental conditions that influence indoor air quality and may contribute to secondary organic aerosol formation. Current research focuses on several key challenges: improving extraction and purification yields through biotechnological and enzymatic pathways; enhancing oxidative stability via encapsulation or chemical modification; and standardizing toxicological assessment protocols for both occupational and clinical settings. In this review, we analyze and discuss studies published predominantly in the last five years that explore the dual nature of limonene, its valuable industrial applications and its potential environmental and health-related challenges. Full article

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 summarizes recent advances and underlying mechanisms of enzyme applications in food processing optimization, nutritional enhancement, and functional food development. In terms of process optimization, enzymes such as transglutaminase, laccase, and peroxidase enhance protein crosslinking, thereby markedly improving the texture and stability of dairy products, meat products, and plant-based protein systems. Proteases and lipases play essential roles in flavor development, maturation, and modulation of sensory attributes. From a nutritional perspective, enzymatic hydrolysis significantly improves the bioavailability of proteins, minerals, and dietary fibers, while simultaneously degrading antinutritional factors and harmful compounds, including phytic acid, tannins, food allergens, and acrylamide, thus contributing to improved food safety and nutritional balance. With respect to functional innovation, enzyme-directed production of bioactive peptides has demonstrated notable antihypertensive, antioxidant, and immunomodulatory activities. In addition, enzymatic synthesis of functional oligosaccharides and rare sugars, glycosylation-based modification of polyphenols, and enzyme-assisted extraction of plant bioactive compounds provide novel strategies and technological support for the development of functional foods. Owing to their high specificity and eco-friendly nature, enzyme technologies are driving food and nutrition sciences toward more precise, personalized, and sustainable development pathways. Despite these advances, critical research gaps remain, particularly in the limited mechanistic understanding of enzyme behavior in complex food matrices, the insufficient integration of multi-omics data with enzymatic process design, and the challenges associated with translating laboratory-scale enzymatic strategies into robust, data-driven, and scalable industrial applications. Full article

This study investigated the effect of superheated steam (SS) assisted glycosylation modification on the flavor profile of oyster peptides (OP), and explored the correlation between key flavor compounds and glycosylation degree using Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and nano-scale Liquid Chromatography coupled with High-Resolution Mass Spectrometry (nano-LC/HRMS). The results indicated that SS treatment accelerated the glycosylation process, reduced free amino groups level, and distinguished their unique flavor through E-nose. GC-IMS analysis detected 64 signal peaks including 13 aldehydes, 6 ketones, 7 esters, 6 alcohols, 2 acids, 2 furans and 5 other substances. And it was revealed that SS-mediated glycosylation treatment reduced the levels of fishy odorants like Heptanal and Nonanal, while promoting the pleasant-smelling alcohols and esters. In addition, Pearson correlation showed a positive correlation between excessive glycation and the increase in aldehydes, which might cause the recurrence of undesirable fishy notes. Further nano-LC/HRMS analysis revealed that arginine and lysine acted as the main sites for glycosylation modification. Notably, glycosylated peptides such as KAFGHENEALVRK, DSRAATSPGELGVTIEGPKE, generated by mild SS treatment could convert into ketones and pyrazines in subsequent reactions, thereby contributing to overall sensory enhancement. In conclusion, SS treatment at 110 °C for 1 min significantly improved the flavor quality of OP and sustains improvement in subsequent stages, providing theoretical support for flavor optimization of oyster peptides. Full article

Soluble sugars are key determinants of fruit quality, directly influencing sensory attributes such as sweetness and flavor, as well as nutritional value and texture. Their content and composition are precisely regulated by sugar-metabolizing enzymes. Key enzymes, including invertase (INV), sucrose phosphate synthase (SPS), sucrose synthase (SUS), fructokinase (FRK), and hexokinase (HXK), play pivotal roles in these processes. However, a systematic and in-depth analysis of their regulatory mechanisms is currently lacking, which hinders a comprehensive understanding of the regulatory network governing fruit sugar metabolism. This review employs bibliometric analysis to systematically examine research trends in fruit sugar metabolism. Furthermore, it synthesizes recent advances in the coordinated regulatory mechanisms from the perspectives of transcriptional regulation, epigenetic modifications, and signal transduction, aiming to provide a clearer framework for future research. At the transcriptional level, transcription factor families such as MYB, WRKY, NAC, and MADS-box achieve precise regulation of sugar metabolism-related genes by specifically binding to the promoters of their target genes. Regarding epigenetic regulation, mechanisms including histone modifications, non-coding RNAs, and DNA methylation influence the expression of sugar-metabolizing enzymes at the post-transcriptional level by modulating chromatin accessibility or mRNA stability. Signaling pathways integrate hormonal signals (e.g., ABA, ethylene), environmental signals (e.g., temperature, light), and sugar-derived signals into the regulatory network, forming complex feedback mechanisms. These regulatory mechanisms not only directly affect sugar accumulation in fruits but also participate in fruit quality formation by modulating processes such as cell turgor pressure and carbon allocation. By integrating recent findings on transcriptional regulation, epigenetics, and signaling pathways, this review provides a theoretical foundation for fruit quality improvement and targeted breeding. Full article