Search Results (312)

The aim of this study was to formulate and optimize a novel functional ingredient based on thermally treated skimmed goat milk enriched with Agrocybe aegerita mushroom extract (ME) and grape pomace seed extract (GPE), intended for application in a dehydrated soup model. A central composite design was applied for preliminary optimization and the formulation based on antioxidant properties. The optimized ingredient exhibited enhanced antioxidant activity, with GPE identified as the dominant factor influencing the responses. However, deviations between predicted and experimental values were observed, reflecting moderate model fitting and differences in assay mechanisms. ATR-FTIR spectra were dominated by milk compounds, while DLS and electrophoretic analysis revealed structural modifications, including polymodal particle size distribution and alterations in the protein profile, indicating interactions between milk proteins, polyphenols, and mushroom-derived compounds. UHPLC-QToF-MS analysis confirmed a high content of grape-derived phenolic compounds. Following simulated gastrointestinal digestion, several phenolic compounds were detected in the soluble fraction, with catechin and ethyl gallate exhibiting the highest bioaccessibility (12.58% and 4.54%). The enriched ingredient showed modified techno-functional properties, including reduced emulsifying capacity but improved foaming behavior, which was attributed to protein structural changes and intermolecular interactions. Application in a dehydrated soup model demonstrated good solubility, stability, and high sensory acceptability without negative effects on flavor. Furthermore, the enriched soup showed enhanced antioxidant properties after simulated gastrointestinal digestion. The developed formulation represents a promising natural functional ingredient, combining enhanced bioactive properties with satisfactory technological performance. Full article

Mycotoxins are toxic fungal secondary metabolites that can contaminate the feed of dairy animals and can be transferred into milk and dairy products. This study aims to assess the occurrence of major mycotoxins in 190 samples of milk-based infant foods commercially available in São Paulo, Brazil, and characterize the associated risks. Aflatoxins (AFs) M₁ (AFM₁), B₁ (AFB₁), B₂ (AFB₂), G₁ (AFG₁) and G₂ (AFG₂), fumonisins (FBs) B₁ (FB₁) and B₂ (FB₂), ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON), and T-2 toxin were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS). Ninety-eight samples (51.6%) were contaminated with at least one mycotoxin, while the co-occurrence of two to four mycotoxins was observed in 32 samples (16.8%). ZEN was the most prevalent mycotoxin (60 samples; 32%), followed by FBs (FB₁ and FB₂) (42 samples; 22%), OTA (11 samples; 5.8%), DON (8 samples; 4.2%), and T-2 toxin (2 samples; 1.1%). AFs were quantified in only two samples (1.1%), one milk-based product containing 0.630 μg/kg of AFM₁ and one flavored milk powder with AFB₁ at 5.850 μg/kg. The analyzed flavored milk powder samples showed the highest maximum concentrations of DON, FBs, and OTA (165.5, 93.79, and 86.77 μg/kg, respectively), while unflavored milk powder contained the highest concentration of ZEN (17.40 μg/kg). Infant formula provided the highest estimated daily intake (EDI) value of DON (1.226 μg/kg bw/day) for infants aged ≤one year. Hazard quotient (HQ) values > 1 revealed a potential health concern for DON in only one sample of infant formula intended for infants up to six months of age. Margin of exposure (MoE) values for AFs and OTA were <10,000, emphasizing the need for continuous monitoring due to their potential toxic effects. These findings emphasize the need for stringent preventive measures and regulatory compliance to prevent mycotoxin contamination in milk-based infant foods in Brazil. Full article

Changes in consumer behavior have intensified the demand for alternative protein sources, driving changes in food consumption patterns. At the same time, the increasing consumer awareness considering the health and environmental impacts in food systems, has stimulated interest in more functional and sustainable products. In this context, plant-based beverages (PBBs) have gained attention as potential alternatives to milk. This study was aimed at evaluating plant-based beverages as alternatives to cow’s milk, focusing on their nutritional composition, environmental impact, and technological challenges. Although cow’s milk has a high biological value and nutritional density, plant-based beverages present variable compositions, generally with lower levels of protein and minerals. However, they stand out for the presence of bioactive compounds and have a nutritional quality which can be improved through fortification strategies. From an environmental perspective, their production is associated with a substantially lower carbon footprint compared to dairy farming. Despite these advantages, the sector still faces technological challenges related to physicochemical stability and sensory acceptance due to complex residual flavors. This review highlights the need for improvements in terms of manufacturing processes and regulatory frameworks to establish these beverages as safe, nutritious, and sustainable options in the global market. 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 quality and flavor of probiotic fermented milk are highly dependent on the strain composition of the starter culture and their metabolic interactions. Although constructing a multi-strain system is an effective strategy for enhancing product quality, traditional formulation methods rely heavily on empirical approaches and lack mechanistic guidance. Herein, this study utilized genome-scale metabolic models (GEMs) to rationally design a multi-strain co-fermentation system. The results demonstrated that the GEM-predicted optimal system, comprising Lacticaseibacillus paracasei subsp. paracasei 63 (L. paracasei subsp. paracasei 63) and Lactococcus cremoris 290 (Lc. cremoris 290), significantly reduced the curd time by approximately 44.0% and 71.0% compared to the L. paracasei subsp. paracasei 63 and Lc. cremoris 290 monocultures, respectively. Furthermore, the co-fermented milk exhibited a 4.3-fold increase in apparent viscosity relative to the 290 single-strain group and achieved a significantly higher diacetyl concentration (1.98 ± 0.09 mg/L), representing a 2.8-fold enhancement. Volatile flavor profiling and untargeted metabolomics provided suggestive evidence supporting the GEM-predicted cross-feeding mechanisms, particularly within the arginine and pyruvate metabolic pathways. This study offers a solid theoretical foundation and practical guidance for the rational design of synthetic microbial communities to develop high-quality fermented dairy products with optimized flavor and functional properties. Full article

Acorns (Quercus spp.) are an underutilized forest resource with recognized nutritional and bioactive potential, making them promising candidates for the development of sustainable plant-based functional foods. This study aimed to valorize acorns through the formulation of two novel acorn-based products, a plant-based beverage, and a pudding, and to assess their nutritional properties, sensory acceptability, and, for the beverage, refrigerated shelf-life stability. The beverage was optimized as a neutral-flavored milk alternative, using sodium alginate as a natural clean-label stabilizer to enhance emulsion stability and physicochemical properties. The final formulation exhibited low energy density and a lipid profile rich in monounsaturated fatty acids, contributing to its nutritional and functional value. Throughout 63 days of storage at 4 °C, sodium alginate effectively prevented phase separation and supported the retention of antioxidant capacity, as evidenced by stable ferric reducing antioxidant power (FRAP) and total phenolic content, although ABTS radical scavenging activity declined over time. No microbial growth was detected during storage, confirming the adequacy of the applied thermal treatment and aseptic filling procedures applied. The acorn-based pudding, developed by adapting a traditional egg-based recipe, functioned as a proof of concept illustrating the technological versatility of acorns across distinct plant-based matrices, exhibiting a nutritional profile comparable to commercial counterparts and high consumer acceptability. Overall, this work demonstrates the technological feasibility and versatility of incorporating acorns into plant-based food matrices, supporting their potential as sustainable ingredients for the development of innovative value-added foods and contributing to the valorization of forest resources. Full article

The aroma of camel milk is a key sensory indicator for evaluating its quality and flavor. Camel milk collected at different lactation stages exhibits unique flavor characteristics. However, no systematic study has yet explored the aroma characteristics and variation patterns of camel milk across these stages. This study employs HS-SPME-GC-MS, multivariate statistical analysis, and metagenomics to systematically reveal differences in aroma formation in camel milk across lactation periods and their interactions with microbial communities. A total of 577 metabolites is detected. Through OPLS-DA screening, 24 key differential flavor compounds are identified. ROAV analysis indicates that 2,4-undecadienal and (E)-2-undecenal are the main contributors to the fatty, creamy, fresh green, and citrus aromas of camel milk. Some compounds are more abundant in colostrum, while others are richer in mature milk. For microbiota, colostrum is dominated by Proteobacteria, Psychrobacter, and Janthinobacterium, whereas mature milk is dominated by Acinetobacter and Moraxella. Mature milk shows significantly higher alpha diversity and species richness. Spearman correlation analysis shows that core bacterial groups such as Enterococcus and Lactococcus are significantly positively correlated with characteristic flavor compounds, including aldehydes and lactones. This finding suggests that HS-SPME-GC-MS, combined with multivariate analysis, effectively distinguishes patterns associated with microbes and flavor metabolites in camel milk at different lactation stages, which provides a theoretical basis for quality control and further processing of camel milk. Full article

Benzophenones (BPs) and derivatives are endocrine-disrupting chemicals (EDCs) widely used in personal care products, food packaging, and flavoring ingredients. This systematic review and bibliometric analysis aimed to identify and summarize analytical methods used to determine BPs in human milk and infant formulas. Furthermore, the bibliometric evaluation explored publication trends by journal, citation count, and geographical distribution, providing insight into the global research landscape on this topic. The most employed sample preparation techniques included liquid–liquid extraction, solid-phase extraction, dispersive solid-phase extraction, low-temperature partitioning, QuEChERS, and dispersive liquid–liquid microextraction, frequently combined with enzymatic treatments with β-glucuronidase or arylsulfatase to improve recovery and sensitivity. Gas chromatography (GC) and liquid chromatography (LC) coupled with mass spectrometry (MS) were the predominant analytical platforms, with LC–MS being the most used for its ability to detect BPs without derivatization. Recent studies have shown a trend of replacing conventional organic solvents with greener, sustainable, and environmentally friendly approaches, such as miniaturized methods. This trend aligns with Green Analytical Chemistry principles and highlights the need for ongoing methodological and regulatory advancements to ensure food safety and protect public health. Full article

The enrichment of chocolate with healthy beneficial ingredients represents an effective strategy to create functional food with high nutritional and bioactive potential. Comparisons were made between eight treatments derived by the factorial combination of 2 types of butter (milk and cocoa) and 4 concentrations of green barley powder addition (1%, 3%; 5%; and 7%), plus 2 untreated controls (milk butter and cocoa butter with no green barley powder addition), in terms of chemical, colorimetric, physical, antioxidant, mineral and sensory characteristics of white chocolate. Increasing addition of green barley to both milk and cocoa butter led to the decrease in dry matter, soluble solids, pH and fat in the produced chocolate, with the untreated controls always showing the highest values. Opposite trends were recorded for proteins, fiber, ash and mineral substances. The ‘L’, ‘a’ and ‘b’ color components gradually decreased from the untreated control to the highest concentration of barley powder addition both to milk and cocoa butter. The increasing integration of barley powder either into milk or cocoa butter resulted in the gradual decrease in F max compression and F max cutting of the chocolate manufactured, compared to the untreated control. The addition of barley powder to milk and cocoa butter elicited a gradual increase in all the antioxidants analyzed, i.e., vitamin C, carotenes, lycopene and xanthophylls, and of chlorophyll a and b, compared to the untreated control. Vegetal flavor attributes were enhanced by the increasing addition of green barley powder. The latter incorporation into milk and cocoa butter sheds light on the interesting topic of conceiving and applying the manufacture of innovative functional chocolate with high content of fiber, nutrients and antioxidants. Full article

Vitamin C, also known as ascorbic acid, plays a pivotal role in forming blood vessels, cartilage, muscles, and collagen in bones. We report a 6-year-old non-verbal female with global developmental delay who presented with complaints of lower limb pain and inability to bear weight. Symptoms started five weeks prior to presentation and had progressed from decreased activity to complete loss of weight-bearing. Physical examination showed gingival hyperplasia, perifollicular petechiae, lower limb edema, and corkscrew hair. Initial radiologic findings raised concerns of osteomyelitis, showing bone marrow edema, periosteal reaction, and cortical irregularity. However, correlation with dietary history limited to flavored milk and yogurt and lacking fruits and vegetables, in conjunction with clinical presentation, suggested vitamin C deficiency, and she was started on ascorbic acid. Vitamin C deficiency was later confirmed on day 7 by a low C deficiency level (<0.1 mg/dL). Treatment with ascorbic acid, multivitamins, and supportive therapy led to gradual recovery, and gastrostomy tube placement facilitated supplementation. This case highlights the importance of detailed dietary history and recognition of clinical signs of vitamin C deficiency. Early dietary assessment and clinical correlation can prevent unnecessary invasive procedures and prolonged antibiotic therapy. Early identification enables timely intervention, reducing morbidity and improving quality of life. Full article

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 isolate–vanillin (SPIV) complexes via a pH-shifting strategy. SPI and vanillin were first adjusted to pH 9.0, where SPI unfolded and vanillin was deprotonated and dispersed in the solution and then readjusted to pH 7.0 to form SPIV complexes. Vanillin was incorporated into SPI at different loading levels of 0.5, 1.0, 2.5, and 5.0 mg/mL, corresponding to 9–50 wt.% relative to SPI. The binding efficiency of vanillin decreased from 91.03 wt.% to 69.43 wt.% with increasing vanillin loading. Moderate loading preserved the globular morphology of SPI, whereas excessive loading (≥33.33 wt.%) induced vanillin nanocrystal formation and aggregation. Spectroscopic analyses and molecular docking indicated that vanillin interacted with soy proteins through a combination of covalent and noncovalent interactions. Compared with free vanillin, SPIV showed improved color, light, and thermal stability. Among the tested samples, SPIV2 exhibited the most favorable interfacial behavior and application performance, producing more stable emulsions and higher flavor scores in simplified beverage and soy milk models. These findings establish a loading-dependent structure–function relationship in SPIV complexes and provide practical guidance for the design of soy protein-based carriers for flavor stabilization and delivery. Full article

Background/Objectives: Fermented dairy products typically rely on the starter culture of lactic acid bacteria (LAB), resulting in relatively homogeneous flavor profiles and loss of flavor diversity. Methods: This study employed flavoromics and untargeted metabolomics to evaluate the flavor modulation effects of rose-aroma producing Kluyveromyces marxianus co-cultured with Lactococcus lactis on the fermented milk. Results: In the co-culture group, K. marxianus (KM) was able to promote the growth of L. lactis (LC). KMLC co-culture exhibited superior sensory evaluation and flavor characteristics and a more pronounced rose aroma compared with the monoculture groups and the commercial fermented milk groups. During the fermentation of the KMLC group, 15 key VOCs were identified through OAV analysis, while 37 key metabolites were identified based on variable importance in projection (VIP) > 1 and probability value (p) < 0.05. Spearman correlation analysis revealed a significant correlation between key metabolites and key VOCs. Furthermore, key metabolites played a crucial role in the formation of floral and fruity flavors by participating in metabolic pathways such as citrate metabolism, nucleotide metabolism, and phosphate metabolism. Conclusions: This study demonstrated that K. marxianus and L. lactis co-culture could significantly enhance the rose aroma of fermented milk, providing solid evidence for flavor innovation in fermented milk through the application of K. marxianus-composite starter cultures. Full article

Rolled cheeses are a traditional specialty of the Vojvodina region in Serbia, produced through an artisanal process passed down across generations. This study evaluated the impact of the addition of selected herbs (a mixture of oregano and basil and chives added separately) on the microbiological, physicochemical, and sensory characteristics of rolled pasta filata cheese. Cheeses, both with and without herbs, were vacuum packed and stored at 4 °C for 60 days. The addition of oregano and basil significantly reduced aerobic mesophilic bacteria, Enterobacteriaceae, and Escherichia coli, while Salmonella spp. and Listeria monocytogenes remained undetectable throughout storage. Physicochemical analyses classified the cheeses as full-fat, semi-hard, with at least 45% milk fat in dry matter, and moisture in fat-free matter between 54% and 69%. All variants exhibited uniform shape, intact appearance, and a compact layered structure, while herbal-enriched cheeses developed a distinctive aroma and flavor. Sensory evaluation showed that all cheese types remained acceptable for up to 40 days, with minor deviations at day 60. Overall, the herbal addition enhanced sensory appeal, created new flavor profiles, and improved microbiological stability, demonstrating its potential as a natural strategy to extend the shelf life of traditional Serbian rolled pasta filata cheese. Full article

This study was conducted to investigate and identify correlations among sensory and comprehensive consumer test results with rheological, textural, and tribological properties of milk chocolate in response to varying levels of particle size and emulsifier. To simulate realistic oral conditions, artificial saliva was incorporated into instrumental analyses. Rheological analysis revealed that increasing particle size and emulsifier concentration significantly reduced plastic viscosity, while emulsifier concentration alone increased yield stress due to structural reorganization within the fat phase. Tribological measurements demonstrated that larger particles increased friction in boundary and mixed lubrication regimes, whereas emulsifiers reduced friction in these regimes by enhancing fluid film formation. Under elastohydrodynamic conditions and with artificial saliva, friction was more influenced by the interaction between particle size and emulsifier level. Textural analysis showed that both parameters significantly influenced hardness, with saliva further softening the samples, especially those with higher emulsifier levels. Sensory evaluations indicated that emulsifiers enhanced flavor release and mouthfeel attributes, while smaller particles contributed to smoother texture and more balanced flavor perception. Consumer acceptance tests confirmed that samples with smaller particles and higher emulsifier levels received the highest scores in overall liking, taste, and texture. Instrumental parameters strongly correlated with key sensory attributes, with yield stress showing the highest positive associations with creaminess, smoothness, fat/milk flavor, and liking, while higher viscosity and friction were negatively linked to flavor release and mouthfeel. Instrumental hardness negatively correlated with cacao intensity and astringency, while saliva-induced softening was positively associated with sweetness and liking, highlighting the role of dynamic oral softening. Full article

In this study, 10 popular commercial oat milk samples were analyzed for sensory quality and flavor chemistry using the Ideal Profile Method (IPM), electronic nose (E-nose), and gas chromatography-mass spectrometry (GC-MS). Based on consumer cognitive mapping of ideal products, samples were classified into “Ideal-like” and “Ideal-exceeding” categories. Ideal-like products exhibited light white appearance, pronounced oatiness, moderate sweetness and burntness, and low graininess, presenting a balanced flavor profile, whereas Ideal-exceeding samples surpassed consumer expectations in sweetness or graininess intensity, delivering stronger sensory stimulation. Furthermore, sensory differentiation among categories primarily stemmed from synergistic effects of lipid oxidation levels (e.g., 3,5-octadien-2-one) and physical stability (fiber and protein content affecting particle size distribution). This classification framework reveals that ideal sensory quality can be achieved through diverse physicochemical pathways in commercial oat milk, providing theoretical guidance for product formulation optimization and quality standardization. Full article