Search Results (3,238)

Potatoes with colored flesh are increasingly processed in the food industry. However, establishing appropriate production parameters is challenging because anthocyanins and other polyphenols present in potatoes undergo structural transformations during processing. Therefore, this study investigated the effects of five organic acids applied during the production of dehydrated potato grits on the content, profile, and stability of phenolic compounds in the final products manufactured from tubers of the red-fleshed potato cultivar Lily Rose (LR) and the purple-fleshed cultivar Double Fun (DF). The effects were assessed by analyzing the profiles, antioxidant activity, and content of the phenolic compounds in the final products. Phenolic compounds were analyzed by high-performance liquid chromatography (HPLC), while antioxidant activity was evaluated using the FRAP, DPPH, and ABTS assays. Only malic acid improved anthocyanin retention in LR potato products, while tartaric and malic acids had the greatest effect on the content of the analyzed compounds in DF potato products. Citric acid showed only a moderate stabilizing effect on anthocyanin content. Grits produced with malic and tartaric acids contained 20–67% more phenolic acids than the control and showed higher antioxidant activity. Lactic acid had an adverse effect, particularly in LR dehydrated potato grits. Depending on the potato cultivar, the effectiveness of organic acids in stabilizing anthocyanins varied. Therefore, the processing conditions for colored potatoes should be optimized for the specific cultivar. Full article

Phycobiliproteins are water-soluble photosynthetic pigments extracted mainly from microalgae and cyanobacteria with many potential biotechnological applications, such as healthy food colorants, nutraceuticals, fluorescent tags, or non-toxic therapeutic agents. We have recently devised a green innovative two-step ultrasound-based process (named UltraBlu) to obtain blue phycocyanin (a phycobiliprotein) with a high-purity grade from the cyanobacterium Limnospira platensis. To assess the possibility of a wider use of the method, this study evaluates the UltraBlu process on an organism of a different taxonomic domain, the red microalga Porphyridium cruentum, for extracts rich in B-phycoerythrin (B-PE), the main phycobiliprotein produced by this organism. The UltraBlu process is characterized by the extraction of phycobiliproteins decoupled from biomass cell lysis, although the process is entirely carried out in an aqueous medium. Conversely, cell lysis is integrated with the purification step and is carried out by ultrasonication in ammonium sulfate solution before the pigment extraction/recovery step. B-PE, significantly purer than that obtained via conventional one-step direct ultrasound-assisted extraction, was recovered within a few hours from fresh biomass, only isolating the B-PE extract from the leftover biomass by centrifugation. Yields generally exceeded 9%, approaching the highest pigment contents reported for P. cruentum in the literature. Full article

Heightened consumer awareness of health benefits has propelled nutritionally enhanced cereal products to the forefront of food industry innovation. The present work focused on manufacturing polyphenol-enriched biscuits by incorporating grape seed extract (GSE). The study evaluated different formulations of wheat flour with GSE at addition ratios of 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1% (w/w). Within the 0.2–0.6% GSE range, significant improvements were observed in dough properties and biscuit quality. Specifically, the dough development time and degree of softening decreased, while the dough stability time, peak viscosity, storage modulus, and loss modulus increased. The fortified biscuits had a darker color, lower baking loss rate, and increased spread factor, springiness, and cohesiveness. In addition, total phenolic content (TPC) and total flavonoid content (TFC) of the fortified biscuits increased significantly (p < 0.05), and the antioxidant activity of the biscuits was also enhanced. Sensory evaluation results indicated that biscuits with 0.6% GSE addition achieved the highest overall acceptability score (8.7 ± 0.4 on a 9-point hedonic scale), indicating good consumer acceptance. These findings identify 0.6% GSE as an appropriate fortification level for improving biscuit quality while enhancing polyphenol content and antioxidant capacity, providing a practical basis for the development of polyphenol-enriched bakery products. Full article

The development of sustainable, nutrient-dense food systems requires a comprehensive understanding of how microalgae influence the mechanical properties of starch hydrogels. While certain microalgae are common food additives, a critical research gap remains regarding their effect on the rheological behavior and structural integrity of potato starch gels specifically. This study addressed this gap by evaluating the mechanical, microstructural and optical impacts of Arthrospira platensis (commonly known as Spirulina) and Chlorella vulgaris at 0.5%, 1% and 2% (w/w). Utilizing steady-shear flow tests, colorimetry, NIR spectroscopy and microscopy, we characterized changes in steady rheological parameters, color, chemical changes and microstructure of fortified hydrogels. Results indicated that filamentous Arthrospira platensis reinforces the matrix, significantly increasing yield stress from 10.2 Pa in the control to 32.4 Pa at 2% inclusion. In contrast, spherical Chlorella vulgaris appears to act as a structural filler, reducing yield stress to 4.8 Pa at 2%. Microscopy confirmed these morphological influences, showing Arthrospira platensis filaments entangling granules while Chlorella cells integrated into inter-granular spaces. Colorimetry revealed significant darkening (L* decreased from 31.59 to 18.54 at 2% Spirulina addition) and significant greening (p < 0.05). NIR spectroscopy demonstrated potential physical interactions via vibrational markers at 5172 cm⁻¹ and 5646 cm⁻¹, indicating water matrix redistribution within the system. This research demonstrates how incorporating Spirulina and Chlorella vulgaris provides a viable approach for modifying the physical properties of starch-based matrices. The findings indicate that Spirulina enhances flow resistance and structural stability under steady shear, whereas Chlorella vulgaris reduces flow barriers, thereby increasing the spreadability of these composite food systems. Full article

This study aimed to systematically evaluate the effects of the Zein/poly(vinylidene fluoride) (PVDF) blend ratio on the formation, structure, and performance of electrospun nanofiber membranes and to further assess the feasibility of incorporating bromothymol blue (BTB) into the optimized matrix as a pH-responsive functional component for intelligent food-packaging applications. Increasing PVDF content reduced the conductivity but increased the viscosity of the spinning solutions, and all formulations exhibited shear-thinning behavior. Pure Zein failed to form continuous fibers, whereas PVDF incorporation promoted uniform fibrous networks, with average fiber diameters increasing from 113.02 ± 27.06 nm to 530.68 ± 113.33 nm. FTIR and TGA/DTG analyses confirmed the coexistence of Zein and PVDF and the improved thermal stability associated with increasing PVDF content. Surface hydrophobicity and water resistance increased with PVDF content, whereas water vapor permeability (WVP) and water solubility (WS) increased with the Zein proportion. Considering spinnability, morphology, mechanical behavior, barrier performance, and water stability, the Zein/PVDF = 5:5 formulation provided a comparatively balanced performance and was selected as the functional carrier matrix. Incorporation of BTB into this matrix produced a distinct pH-responsive color change, and the color difference (ΔE) showed a strong correlation with shrimp pH during storage (R² = 0.997), demonstrating the feasibility of the optimized membrane as a freshness-responsive functional carrier. Full article

Apis dorsata honey is a rich source of natural antioxidants and antibacterial compounds. Thermal processing is commonly used to improve honey fluidity and delay crystallization; however, it may also affect bioactive properties and promote the formation of 5-hydroxymethylfurfural (5-HMF). We evaluated the impact of temperature regimes on biological activities and 5-HMF contents of A. dorsata honey. Honey samples were collected from A. dorsata colonies. Honey color, total phenolic content (TPC), total flavonoid content (TFC), 5-HMF content, and antibacterial activity against Escherichia coli and Staphylococcus aureus were investigated after being treated at room temperature, 55 °C, 65 °C, 75 °C, and 85 °C for 0.5, 1, and 2 h. Heating at 55 °C, 65 °C, 75 °C, and 85 °C significantly enhanced color intensity, TPC, and TFC. Samples treated at 85 °C for two hours showed the highest antioxidant activity, with an EC₅₀ significantly lower than that of the others (51.31 ± 0.77 mg/mL). Conversely, 5-HMF content increased markedly with increasing exposure temperature and time. Antibacterial assays revealed that all treated samples inhibited E. coli, whereas no inhibitory activity was detected against S. aureus. These results define important processing parameters in food safety for heating honey to preserve bioactivity integrity without loss in quality and maintenance of product stability and sustainability. Full article

Aronia melanocarpa contains abundant phenolic compounds, including procyanidins, flavonols, flavan-3-ols, and phenolic acids, but its pronounced astringency limits its broader use in food applications. Catechol and other oxygen-donor motifs in plant phenolics are known to associate with Fe³⁺ and can support metal–phenolic assembly. In this study, ultrasound-assisted cellulase–pectinase extraction was used to recover an A. melanocarpa polyphenol extract, which was subsequently combined with Fe³⁺ to construct a plant-derived hair dye coating on keratin fibers. Under optimized extraction conditions, the total phenolic yield reached 82.315 mg gallic acid equivalents (GAE)/g dry fruit. A limited targeted LC–MS/MS panel was used to evaluate 12 selected non-anthocyanin phenolic analytes, including procyanidin dimers, a flavan-3-ol, flavonols, and phenolic acids; the contribution of the pH-sensitive anthocyanin fraction was not resolved. Among the tested metal ions, Fe³⁺ produced the strongest chromogenic response. The optimized L-cysteine pretreatment–Fe³⁺ mordanting–polyphenol dyeing sequence produced a ΔE* of 55.42. Adsorption experiments empirically described the uptake behavior of the polyphenol extract, whereas complementary surface, spectroscopic, elemental, diffraction, thermal, and wettability analyses were consistent with the presence of a relatively uniform Fe-containing polyphenol coating at the hair fiber interface. Neither the adsorption-model fits nor the individual characterization techniques uniquely resolved the underlying molecular mechanism. Preliminary HET-CAM, single-exposure dermal, and acute eye irritation assessments showed no obvious acute irritation under the tested conditions. An exploratory image-based analysis examined whether standardized hair tress photographs could approximate a predefined colorimetric score. Because only 30 independent original samples were available and no external validation was performed, this analysis was treated solely as a proof of concept. This laboratory proof-of-concept extends established Fe³⁺–polyphenol assembly chemistry to a compositionally complex A. melanocarpa extract for hair fiber coloration. Further work is required to clarify anthocyanin behavior, simplify the sequential protocol, and benchmark its performance against representative commercial hair dyes. Full article

Drying is widely used to stabilize foods, but long processing times and thermal exposure increase energy demand and can impair color, texture, nutrients, and flavor. Cold plasma (CP) pretreatment has attracted interest as a nonthermal strategy for accelerating moisture removal while maintaining product quality. This critical review examines CP pretreatment-assisted drying across food materials by linking structural remodeling with redox regulation and metabolic responses. Current evidence shows that changes in surface wettability, cuticular barriers, cell-wall and membrane integrity, and pore connectivity can facilitate water migration and shorten drying. CP-associated modulation of browning enzymes, oxidative status, and bioactive or flavor-related metabolites may also influence color, antioxidant capacity, nutrient retention, and flavor. However, these effects vary with discharge mode, treatment intensity, gas composition, pressure, temperature, and food-matrix properties. Excessive exposure can instead aggravate oxidation and diminish product quality. Current mechanistic evidence is strongest for plant foods and edible fungi and remains limited for animal-source foods. Together, these findings link plasma-generated chemical and physical agents to structural, biochemical, and drying responses. They provide a basis for defining material-specific operating windows and developing reproducible, safe, and scalable CP pretreatment-assisted drying of foods. Full article

The development of functional ingredients from perishable tropical fruits supports sustainable food systems by reducing postharvest losses while retaining bioactive compounds. This study developed and optimized black lychee (Litchi chinensis Sonn.) extracted powder (BLEP) by spray drying and evaluated its physicochemical characteristics and antioxidant stability during storage. A 2² factorial design was employed to investigate the effects of maltodextrin concentration (5–30%) and inlet temperature (160–200 °C). Graphical optimization using an overlay plot identified 17.80% maltodextrin and an inlet temperature of 200 °C as the best compromise among the significant responses within the range tested. The optimized BLEP contained vanillic acid and epicatechin as the predominant phenolic compounds together with essential amino acids, including leucine. Degree of glycation (DG) and HMF were measured as indirect indicators of Maillard reaction progress. Over six months at 4, 25, 35, and 45 °C, color parameters, DG, and HMF remained stable, whereas total phenolic content (TPC) declined from 437.11 to 225–252 mg GAE/100 g db and ABTS radical scavenging activity declined progressively. TPC was strongly associated with antioxidant capacity (r = 0.914 with ABTS, p < 0.01), and its degradation followed zero-order kinetics (adjusted R² = 0.931–0.971) with a predicted half-life (L₅₀) of 199–220 days. The optimized powder therefore showed good physical and chromatic stability with partial loss of antioxidant-related compounds over time. Full article

This study evaluates calibration strategies for predicting soluble solids content (SSC) in Ambrosia apples using a low-cost, portable short-wave near-infrared (SW-NIR) spectrometer (640–1050 nm) under interactance acquisitions. Replicate sampling spectral curves exhibited notable variability due to asymmetric illumination, peel color heterogeneity, and probe contact inconsistencies. Regression models were comparatively built on averaged spectra compared with those trained directly on multiply sampled replicate spectra, applying piecewise Savitzky–Golay smoothing and detrending as pretreatment. Variable selection was performed via uninformative variable elimination (UVE) and backward interval partial least squares (BiPLS). Models calibrated on replicate spectra demonstrated superior generalization to unseen replicate measurements, despite slightly higher cross-validation errors. The BiPLS model on replicate spectra achieved the best predictive performance (mean RMSEP = 0.677 °Brix, Rp = 0.796, RPD = 1.656), with improved trueness (lower relative absolute bias) and precision (lower relative standard deviation). For comparison, the BiPLS model on averaged spectra yielded a mean RMSEP = 0.899 °Brix, Rp = 0.593, RPD = 1.25; the replicate-spectra strategy thus reduced the RMSEP by 24.7% and increased Rp and RPD accordingly. This suggests that for low-cost NIR instruments, using replicate sampling spectral modeling combined with interval variable selection can provide better prediction performance and achieve the purpose of on-site sorting in food quality analysis. Full article

The extensive use of common petroleum-based plastics in food packaging has raised serious environmental concerns, accelerating the search for biodegradable and functional alternatives. In this study, poly(butylene adipate-co-terephthalate)/curcumin (PBAT/Cur) bioactive composite films with colorimetric sensing properties were successfully prepared via solution casting. A systematic characterization was conducted on the structural, morphological, barrier, antioxidant, antibacterial, and colorimetric properties of the films. The optimal PBAT/Cur1% films exhibited potent antioxidant activity (DPPH scavenging up to 95.6%) and moderate antibacterial activity against E. coli and S. aureus. Additionally, curcumin incorporation not only increased the water contact angle of the PBAT/Cur1% films, indicating enhanced surface hydrophobicity, but also concurrently improved the barrier properties, as evidenced by a reduced water vapor permeability (WVP of 14.58 g·mm/m²·day·kPa) and a lower oxygen transmission rate (OTR of 7.533 × 10⁻³ cm³/m²·day·Pa) compared to the neat PBAT films. Notably, the films displayed a distinct and rapid color change from yellow to reddish-brown upon exposure to ammonia vapor, suggesting their promise for on-package visual freshness indication. These findings highlight PBAT/Cur composite films as a sustainable option for active and intelligent food packaging, with combined antioxidant, antibacterial, and colorimetric properties, making them promising for packaging protein-rich foods (e.g., meat and seafood). Full article

Monascus yellow pigments, including monascin, ankaflavin, and the derivative monascinol, are azaphilone secondary metabolites produced by Monascus species. They have attracted attention as candidate functional-food ingredients because experimental studies indicate activity in pathways relevant to lipid and glucose metabolism. Available evidence, however, is heterogeneous and is derived predominantly from in vitro and animal studies; the human evidence is limited to small, short-term studies of Monascus-fermented preparations rather than isolated pigments. Reported associations with PPAR-α/γ and AMPK signaling, and with gut–liver-axis outcomes, should therefore be interpreted as mechanistic or preclinical observations. Monascus yellow pigments may offer a promising safety profile relative to monacolin K-containing preparations, but their long-term efficacy, dose standardization, and safety require confirmation in adequately powered human trials. Monascus-fermented products are being investigated beyond their traditional use as colorants and sources of monacolin K, partly because monacolin K has statin-like safety concerns. This review summarizes the structural diversity, biosynthetic pathways, and reported pharmacological activities of monascin, ankaflavin, and monascinol. Preclinical studies suggest that these azaphilones may influence PPAR-α/γ-, AMPK-, oxidative-stress-, and inflammation-related pathways and may affect lipid and glucose metabolism. Evidence for gut-microbiota modulation by monascinol is currently derived mainly from animal and mechanistic studies. Human data remain limited, including a small, short-duration trial of a Monascus-fermented preparation enriched in monascin and ankaflavin; these findings support short-term investigation but do not establish long-term clinical efficacy or comparative safety. Accordingly, Monascus yellow pigments should be regarded as promising candidate functional ingredients whose composition, bioavailability, dose, long-term safety, and clinical applicability require further rigorous evaluation. Full article

Honey is a natural food widely consumed due to its nutritional and functional properties. With the growing consumer interest in organic foods, evaluating the composition and quality parameters of organic and conventional honey products available on the market has become increasingly important. For this purpose, a total of 92 organic and conventional floral honey samples obtained from four different firms in Türkiye were analyzed for total antioxidant status (TAS), total oxidant status (TOS), total phenolic content, proline content, diastase activity, hydroxymethylfurfural (HMF) level, pH, electrical conductivity, color, °Brix, and moisture content. In the floral honey samples, mean values of TAS, TOS, and total phenolic content ranged from 0.48 to 0.93 mmol Trolox equivalent/L, 12.03 to 56.76 µmol H₂O₂ equivalent/L, and 97.17 to 153.00 mg GAE/kg, respectively. Furthermore, the mean values of proline content, diastase number, HMF content, electrical conductivity, and moisture content ranged from 314.27 to 699.81 mg/kg, 8.57 to 28.50, 3.24 to 23.30 mg/kg, 0.20 to 0.28 mS/cm, and 15.70 to 17.39%, respectively, all of which were within the limits specified in the Turkish Food Codex. Additionally, the mean pH and °Brix values ranged from 3.85 to 4.23 and 80.81 to 82.43%, respectively, while the color ranged from white to light amber. Full article

Food waste is a global issue with significant environmental, economic, and human health impacts. The largest share of household and retail food waste comes from fresh produce, much of which is still edible at the time of disposal. While previous work has investigated shelf-life extension technologies applied to freshly harvested produce, almost no studies have investigated the efficacy of these treatments when applied to post-retail produce. This study investigated the effect of low-dose UV-C exposure and chitosan coating on the quality, microbial load, and visual acceptance of post-retail strawberries. Strawberries were assigned to low-dose UV-C, chitosan dip, or one of three control conditions (no treatment, water dip, or vinegar dip). Strawberries were analyzed for texture, color, weight, decay percent, yeast and mold counts, and fungal presence via qPCR. Consumer acceptance was determined using an online survey with photographs. Chitosan, but not UV-C, delayed decay by approximately 1 day and lowered yeast and mold counts below limits of detection while having minimal impact on texture and color. Chitosan-treated strawberries were more visually accepted by consumers by Day 1 and Day 2, indicated by higher liking scores and greater association with safety and willingness to eat. UV-C exposure at the low fluence applied did not reduce decay or microbial load during storage. Prolonging the acceptability of post-retail produce provides a meaningful target for reducing household and retail food waste. Full article

In the context of the accelerated growth of lactose intolerance and αS1 casein allergies, as well as vegetarian and vegan lifestyles, a special concern for the research and industrial development of specific food varieties is required. Accordingly, the aim of this study was to provide new findings on the processing of white sesame (Sesamum indicum L.) seeds to obtain plant-based beverages. Six beverage variants were obtained from raw and roasted blanched white sesame seeds intended for use in the catering field, cafes or bars. The samples were characterized by physicochemical phytochemical, and color, and market needs were explored by using an online questionnaire. Roasting positively influenced the bioactive compound content. Blanching has a positive impact on the beverages’ storage stability. pH values for beverages obtained from roasted sesame seeds indicate a slight variation compared to beverages from raw seeds. Even in the absence of stabilizers, all the beverages showed good storage stability. Full article