Search Results (604)

The growing demand for sustainable protein sources has accelerated the development of plant-based, microbial, cultivated, and insect proteins. This review combines a systematic analysis of Scopus-indexed publications with bibliometric mapping in Biblioshiny and VOSviewer and a comparative synthesis across environmental, economic, technological, nutritional, and social dimensions. The bibliometric results show a shift from technology-specific studies toward sustainability, circular bioeconomy, life-cycle assessment, consumer acceptance, and protein-transition research. No platform consistently outperforms the others across all dimensions. Plant-based proteins are currently the most technologically mature and economically competitive; microbial proteins offer high resource efficiency and circularity; cultivated meat most closely reproduces conventional meat but remains constrained by cost and energy demand; and insect proteins support nutrient recycling but face persistent acceptance and regulatory barriers. The evidence indicates that future sustainable protein systems will depend on complementary rather than competing production platforms. Integrating these technologies according to their distinct functional and sustainability advantages provides a promising pathway toward resilient and resource-efficient food systems and offers a basis for research priorities, technology development, investment, and policy strategies supporting the global protein transition. Full article

This study evaluated the effects of incorporating potential probiotic strains into Italian-style salami. Three lactic acid bacteria (LAB) strains were tested, including the commercial strain Pediococcus pentosaceus co-cultured with Staphylococcus xylosus (C), as well as the LAB strains Lacticaseibacillus paracasei (GV17), Lactococcus lactis (GV103), and Pediococcus pentosaceus (PP). Preliminary tests were conducted to assess the behavior of these strains under different pH values, NaCl concentrations, and preservative conditions. C, GV17, and GV103 exhibited greater viability at pH 5.0 and 5.5, while a 2% NaCl concentration promoted higher LAB growth rates. The addition of preservatives did not inhibit LAB growth. Weight loss during ripening was gradual and became significant from day 12 onward. GV17 and PP exhibited water activity values above 0.90, whereas all four formulations reached moisture contents below 35% and LAB counts above 8.00 log CFU/g after 25 days of ripening. After 45 days of storage, the LAB count in the GV17 formulation was 6.27 log CFU/g. PP exhibited the lightest internal color among the salami formulations, whereas red intensity was similar across all formulations. The use of autochthonous LAB strains significantly reduced hardness and chewiness. Overall, the new LAB strains demonstrated potential for the development of functional meat products, expanding opportunities for innovation in the food sector. Full article

Carnosine and anserine are bioactive, histidine-containing dipeptides recognized for their antioxidant, pH-buffering, and neuroprotective functions. However, their precise quantification is frequently compromised by their high structural similarity and complex matrix-induced analytical interferences. This study developed and validated an optimized, simplified extraction protocol coupled with high-performance liquid chromatography diode array detection (HPLC-DAD) for the simultaneous determination of both dipeptides across diverse meat matrices, including Thai native black-bone chicken (Nin-Kaset), commercial broiler, pork, beef, and buffalo meat. Extraction efficiency was systematically optimized by modulating the solution pH. Under optimized conditions, the validated method demonstrated excellent linearity (1–200 µg mL⁻¹, r² ≥ 0.9990) with limits of detection and quantification (LOD/LOQ) values at 0.0093/0.0283 mg g⁻¹ for carnosine and 0.0139/0.0420 mg g⁻¹ for anserine. Method accuracy was confirmed by satisfactory recoveries ranging from 96.64% to 102.68%, with repeatability values (RSDs) of 0.70–14.18%. Application to real matrices revealed distinct dipeptide profiles. Pork contained the highest carnosine level (3.59 ± 0.19 mg g⁻¹), whereas white-feather Nin-Kaset exhibited the highest anserine level (6.77 ± 0.40 mg g⁻¹). Overall, the validated framework offers a rapid, cost-effective, and robust approach for routine dipeptide profiling, supporting future applications in food authentication, nutritional evaluation and functional food development. Full article

Driven by the escalating worldwide consumption of animal-sourced commodities, the livestock industry faces intensified constraints regarding its ecological consequences, encompassing large-scale deforestation, elevated greenhouse gas emissions, progressive soil deterioration, and the suboptimal management of hydrological resources. In response to these challenges, the concept of sustainable livestock husbandry integrates production practices with environmental management strategies designed to conserve biodiversity, optimize resource use, and reduce emissions. The objective of this review is to emphasize the significance of sustainable cervid farming as an integral element of contemporary food supply chains, comprehensively addressing its environmental, production, and nutritional dimensions. A comprehensive assessment of current scholarly articles from Scopus, Web of Science, and Google Scholar was performed to explore topics concerning eco-conscious livestock practices, non-conventional farming models, organic rearing, animal well-being, and the evolution of deer breeding. Particular attention was paid to the role of permanent grasslands in venison production, soil protection, carbon sequestration, and biodiversity preservation. The nutritional value of red deer and fallow deer meat and its significance in sustainable food systems are also outlined. As indicated by the analysis of available research findings, extensive cervid farming based on the use of permanent grasslands and local feed resources can reduce environmental pressures through support of landscape conservation, preservation of ecosystem functions, and efficient utilization of biomass that is inedible for humans. Venison is shown to be a valuable source of high-quality protein, minerals, and essential fatty acids, which meets growing consumer demands for high-quality food. The literature review has confirmed that properly managed cervid farming can be an important element of sustainable food production systems combining production goals with environmental protection and animal welfare. It also emphasizes the need for further research into the environmental, economic, and social aspects of this branch of animal production. Full article

Listeria monocytogenes is a Gram-positive zoonotic pathogen responsible for listeriosis, a severe foodborne disease with high mortality in humans and animals. This study aimed to investigate the molecular epidemiology and genomic characteristics of L. monocytogenes isolated from raw yak meat in Nyingchi, Xizang, China. A total of 231 yak-related samples were collected in Nyingchi, consisting of 214 retail raw yak meat samples, 14 farm environmental samples, and 3 nearby water source samples. L. monocytogenes isolates were identified and characterized using culture-based methods, PCR serotyping, and whole-genome sequencing (WGS). Bioinformatic analyses were performed for virulence, antimicrobial resistance, and functional gene annotation using KEGG and COG databases. The overall contamination rate of Lm was 13.08% (28/214) for retail raw yak meat samples, whereas no isolates were recovered from 14 farm environmental samples (0.00%, 0/14) and 3 nearby water source samples (0.00%, 0/3). The serotypes of isolates were 1/2a (9/28, 32.14%), 1/2b (7/28, 25.00%), and 1/2c (12/28, 42.86%). These 28 isolates exhibited varied antimicrobial resistance profiles, with universal resistance to trimethoprim-sulfamethoxazole, high resistance to erythromycin and clindamycin, and low resistance to vancomycin. MLST analysis revealed seven sequence types (STs): ST9 (12/28, 42.86%), ST619 (6/28, 21.43%), ST8 (6/28, 21.43%), ST7 (1/28, 3.57%), ST87 (1/28, 3.57%), ST121 (1/28, 3.57%), ST297 (1/28, 3.57%). ST619 isolates harbored multiple virulence genes, including those located on Listeria pathogenicity islands LIPI-1, LIPI-3, and LIPI-4, indicating high genomic potential for virulence. Representative isolate Y2 (ST619) possessed a 3,009,858 bp genome with 3036 coding genes, four genomic islands, and two prophages. Functional annotation revealed enrichment of genes involved in carbohydrate transport and metabolism and amino acid biosynthesis pathways. Our findings provide the first genomic insight into L. monocytogenes contamination in yak meat from Nyingchi, Xizang, China, highlighting the urgent need to strengthen food safety monitoring and hygiene management in this region. Full article

Hydrolates are aqueous co-products of aromatic-plant distillation whose composition and functionality differ from those of the corresponding essential oils. This critical review links botanical source, distillation conditions, chemical composition, quantitative biological performance, food or agricultural application, and readiness for nano-enabled formulation. Direct hydrolate studies show marked heterogeneity: reported antimicrobial performance ranges from minimum inhibitory concentrations of 5.69–500 μL mL⁻¹ to approximately 1–3.5 log reductions in food models, while antioxidant results depend strongly on the assay and reporting unit. Evidence in foods is most developed for fresh produce, seafood, dairy, meat, and beverages, but direct bakery validation remains a gap. Hydrolates offer aqueous compatibility and generally lower sensory intensity than essential oils, yet low active-compound concentrations, batch variability, microbiological susceptibility, and limited shelf stability restrict reproducible use. Among nano-enabled solutions, one direct lavender-hydrolate nanoemulsion study reported a diameter of 225.4 ± 3.2 nm and a polydispersity index of 0.098 ± 0.011, together with improved antibacterial activity; however, hydrolate-specific encapsulation efficiencies, release kinetics, long-term stability, food validation, and field trials are largely unreported. Liposomes, polymeric nanoparticles, nanogels, and active films therefore remain mostly transferable concepts supported by essential-oil, extract, or isolated-compound studies rather than established hydrolate technologies. Future work should use standardized production and quality markers, free-hydrolate and unloaded-carrier controls, realistic matrices, safety and non-target testing, scale-up analysis, and quantitative sustainability assessment. Hydrolates are promising sustainable phytochemical resources, but claims of nano-enabled advantage require direct comparative evidence. Full article

Fish is a food of high nutritional value, being an important source of proteins, fat, vitamins, and essential minerals. Atlantic horse mackerel is also rich in omega-3 polyunsaturated fatty acids (n3-PUFAs), recognized for their benefits to cardiovascular and neurological health. However, this composition also makes it highly susceptible to lipid oxidation, reducing its shelf life. Oxidation is accelerated by high water activity and near-neutral pH, conditions common in fish and processed products such as fish burgers. This work aimed to develop fish burgers incorporated with bioactive extracts (protein hydrolysates from cod fish processing by-product—PH, or green tea extract—GTE) and study their shelf life. The PH was recovered from cod frames using subcritical water extraction, and GTE with hydro-alcoholic extraction. The fish burgers were prepared using minced fish meat incorporated with 1% (w/w) of extracts, in four formulations: (i) 1% (w/w) of PH; (ii) 1% (w/w) of GTE; (iii) a combination of both extracts at 0.5% (w/w) each; and (iv) control without extracts. Physical–chemical, antioxidant and microbiological analysis of the burgers was performed to evaluate their preservation over 6 days of refrigerated storage. Compared to the control, samples with only GTE or the combined GTE + PH presented a delay in oxidation (50% less in TBARS) and microbiological deterioration (reduction of 0.5–1.8 Log CFU/g in total psychrotropic microorganisms). No significant changes were observed in the fish burgers incorporated with only PH. The results demonstrate that the incorporation of bioactive extracts has potential in reducing oxidative degradation and improving microbiological stability in fish-based products; however, superior doses must be used. Moreover, the use of natural extracts aligns with current consumer demand for clean-label and functional foods. Full article

Background/Objectives: Dietary nitrate, long framed through food-safety concerns about N-nitroso compound formation, is now also recognised as a substrate of the nitrate–nitrite–nitric oxide pathway. This review aims to define the mechanistic, dietary and host conditions under which nitrate bioactivation becomes functionally relevant, with particular attention to its microbial determinants and to the level of inference the evidence actually supports. Methods: We conducted a narrative review supported by a structured literature search (PubMed, Scopus and Web of Science; 1 January 1976 to 14 February 2026; full-text, peer-reviewed, English-language, human-relevant sources; 148 sources retained, of which 93 contributed to the evidence synthesis), with narrative synthesis of mechanistic, interventional, observational and regulatory sources addressing dietary source and food matrix, enterosalivary metabolism, oral and gut microbial function, and health-related outcomes. A PRISMA-style flow diagram summarises the documented screening and inclusion process, and the complete database-specific search strategies are provided in Supplementary Table S1; no meta-analysis was performed because of substantial heterogeneity in designs and outcomes. Results: Within the canonical enterosalivary pathway, nitrate-to-nitrite bioactivation is predominantly microbiota-dependent and downstream conversion is chemically conditional: within the enterosalivary cycle, nitrate-reducing bacteria on the tongue dorsum generate the nitrite required for downstream nitric oxide formation, and its conversion in the stomach depends on pH and on matrix constituents. Dietary source and food matrix therefore govern both the delivered dose and the chemistry that follows, so vegetables, beetroot products, inorganic salts, drinking water and processed meat are not interchangeable exposure models. The oral microbiota is the principal microbial determinant of the response, whereas the gut microbiota acts as a context-dependent modifier of intestinal redox tone, barrier function and microbial ecology, supported by markedly weaker human evidence. Nitrate-rich sources reproducibly raise nitrate and nitrite biomarkers, with variable effects on blood pressure, vascular function and exercise efficiency, limited or inconsistent effects on cognition, cerebral blood flow and metabolic endpoints, and a safety profile whose interpretation depends on food matrix, dose, exposure pattern and host context rather than concentration alone. Conclusions: We propose the Source–Matrix–Microbiota–Host (SMMH) framework, in which biological impact depends on the interaction between dietary source and dose, food matrix, microbial nitrate-reducing capacity and host susceptibility, rather than on nitrate dose alone, and in which pathway-level, physiological and clinical evidence are kept explicitly distinct. The evidence base is mechanistically robust for the oral microbiota, considerably less defined for the gut microbiota, and variable at the level of validated clinical endpoints; it does not yet support source-independent guidelines or population-level recommendations. Full article

Buckwheat husk is the major by-product produced during buckwheat processing. However, despite its high nutritional and functional value, it remains underutilized as an ingredient in functional foods. This review summarizes current knowledge on the botanical origin, chemical composition, extraction approaches, and bioactive properties of buckwheat husk. Particular emphasis is placed on its high content of insoluble dietary fiber and phenolic compounds, especially rutin, which contribute to antioxidant, anti-inflammatory, and antimicrobial activities. Advances in conventional and green extraction techniques used to obtain buckwheat husk concentrates, including ultrasound- and microwave-assisted methods, are discussed. The techno-functional properties of buckwheat husk, such as water- and oil-holding capacity, emulsifying potential, and texture modification, are evaluated in relation to food applications. Reported uses in bakery products, pasta, dairy foods, beverages, and meat systems are critically reviewed. Safety aspects, allergenicity, and antinutritional factors are also considered. Overall, buckwheat husk is positioned as an underutilized resource with significant potential for sustainable functional food development. Full article

Background/Objectives: Whole-blood fatty acid composition provides an objective biomarker of fatty acid status, but its relationships with nutritional characteristics and subsequent quality-of-life (QoL) changes among cancer survivors remain incompletely understood. We aimed to identify whole-blood fatty acid phenotypes and examine their associations with nutritional characteristics, cross-sectional QoL profiles, and subsequent QoL changes in an overlapping longitudinal subcohort. Methods: In this cohort study, the 2023 baseline investigation included 3175 community-dwelling adult cancer survivors with whole-blood fatty acid profiles and paired questionnaires. After excluding participants with substantial missing QoL data, implausible fatty acid measurements, or missing age, sex, or cancer type, 3009 participants comprised the baseline analytical sample. Among these, 423 overlapped with an independent longitudinal cohort contributing QoL data from June 2021 and June 2024, and 398 had complete covariate data for the core adjusted longitudinal analyses. Whole-blood fatty acid phenotypes were identified using principal component analysis and unsupervised clustering. Nutritional characteristics were assessed using habitual dietary intake, Diet Balance Index 2022 scores, and nutrition literacy measures. QoL was assessed using the EORTC QLQ-C30. Multivariable models examined cross-sectional QoL and annualised QoL changes. An open-source phenotype assignment tool was developed to support reproducible classification in future cohorts. Results: Among 3009 baseline participants (mean [SD] age, 64.9 [7.0] years; 2397 women [79.7%]), five whole-blood fatty acid phenotypes were identified. Phenotypes 2 and 3 were rarely observed in the available general-population reference sample and appeared enriched among survivors. Phenotype 2, a high-SFA/low-PUFA phenotype accompanied by higher red meat intake and greater DBI-22 excess scores for red meat and related animal foods, was associated with statistically significant worsening across multiple QoL domains over 12 months despite relatively favourable baseline QoL. Compared with the general-population-mapped reference pool (Phenotypes 1, 4, and 5), Phenotype 2 showed annualised declines in summary score (−4.66 [95% CI, −8.14 to −1.19]) and role functioning (−5.35 [−9.88 to −0.83]), and worsening pain (8.28 [2.58 to 13.98]), dyspnoea (6.83 [0.16 to 13.50]), and constipation (14.10 [7.30 to 20.90]). Prebaseline annualised QoL changes over the preceding 24 months did not differ significantly across phenotypes. Conclusions: Whole-blood fatty acid profiling identified distinct nutritional-metabolic phenotypes among community-dwelling cancer survivors. The high-SFA/low-PUFA phenotype, accompanied by higher red meat intake and greater DBI-22 excess scores for red meat and related animal foods, was associated with worsening across multiple QoL domains over the subsequent 12 months despite relatively favourable baseline QoL. These findings highlight whole-blood fatty acid phenotyping as a potentially informative framework for characterising nutritional-metabolic heterogeneity and subsequent QoL vulnerability among cancer survivors. The open-source phenotype assignment tool may facilitate reproducible phenotype assignment and external validation in future cohorts. Full article

Fermentation is a longstanding preservation process used in meat manufacture to improve product stability, safety and sensory quality. Renewed interest in fermented meats has stimulated research into reformulation and processing strategies intended to address concerns associated with salt, nitrate, nitrite, smoke-derived contaminants and animal fat while maintaining effective fermentation and product quality. This narrative review critically examines current innovations in fermented meat manufacture, including the replacement or reduction of conventional preservatives, smoking alternatives, fat reformulation, functional starter cultures, probiotics, prebiotics and bacteriocins. Developments in non-thermal and accelerated processing, edible and active packaging, intelligent monitoring systems and emerging culture-development technologies are also considered. Evidence indicates that selected functional cultures and formulation strategies can support preservative reduction, microbial control, curing, oxidative stability and sensory development, although their effectiveness is strain-, product- and process-dependent. Several processing and packaging technologies offer additional possibilities for improving manufacturing efficiency, shelf-life management and product safety, but their validation in fermented meat systems varies considerably. Potential environmental benefits, including reduced refrigeration, shorter processing or extended shelf life, cannot be assumed to confer lower overall environmental impacts and require comparative assessment of energy use, material inputs, food-waste effects and life-cycle performance. Future development should therefore prioritise product-specific validation, integrated hurdle-system assessment, regulatory compliance, consumer acceptance and comparative environmental evaluation. Full article

With extremely low odor thresholds and potent flavor activity, sulfur-containing aroma compounds (SACs) constitute the molecular cornerstone of characteristic flavors in meat, coffee, and fermented foods. Research has advanced from early component identification to the elucidation of structure–activity relationships, olfactory receptor recognition mechanisms, and food-flavor improvement. This review first summarizes the detection and quantification methods for SACs, their distribution in foods, key odor contributions, and major formation pathways. It then highlights progress in understanding molecular structural parameters, olfactory receptor recognition, and computational simulations that decode flavor perception mechanisms. From a translational perspective, we further discuss flavor retention in real food matrices, off-flavor regulation, cross-modal perceptual enhancement, and functional applications. Current challenges include food matrix complexity, high compound reactivity, and nonlinear olfactory combinatorial coding. Future directions involve constructing a multiscale predictive framework integrating neuroscience, developing explainable artificial intelligence to decode olfactory coding, and advancing closed-loop green biomanufacturing for the precise design and sustainable production of SACs. Full article

Sodium chloride (NaCl) serves multiple functions in meat product processing, including flavor enhancement, preservation, and texture regulation. However, excessive sodium intake significantly increases the risks of chronic diseases, including cardiovascular disease, hypertension, and gastric cancer. Globally, sodium intake among the general population consistently exceeds the daily upper limit recommended by the World Health Organization (less than 2000 mg sodium per day, equivalent to <5 g salt per day). In certain regions, processed meat products are an important source of dietary sodium intake. Consequently, the development of low-sodium meat products has emerged as a critical priority in both the food industry and public health. This review reviews and summarizes the multifunctional roles of sodium chloride in meat products and the underlying mechanisms of these functions, and evaluates mainstream sodium reduction strategies, namely direct sodium reduction, physical modification, salt substitutes, flavor enhancement, odor-induced saltiness enhancement (OISE), and non-thermal processing. The analysis indicates that individual strategies exhibit limitations in terms of sensory quality, safety, or cost. Future efforts should focus on achieving effective sodium reduction through the synergistic application of multiple strategies, without compromising product quality or safety. This review further proposes a product-type-oriented strategy matrix, and multi-strategy synergy combined with AI optimization which is put forward as a promising potential pathway for the industrialization of sodium reduction in meat products, which remains to be validated by further research. Full article

Chicory root has been used in traditional medicine, as a vegetable, and as a coffee substitute, and over the years it has become popular for its inulin content, becoming one of the major commercial sources of inulin for food applications. This review is intended to update knowledge in the field of chicory root inulin application and commercial inulin, as its use has been on the rise over the past decade. The techno-functional behavior of inulin in foods is primarily related to its degree of polymerization, and it can be used in various products such as dairy, meat, bakery products, and confectionery. In addition to providing basic information about the structure and properties of inulin, this review explores chicory root and commercial inulin’s application in the aforementioned categories of food products by suggesting the appropriate amount of added inulin to achieve the desired properties, the form in which it is used, its functional role, key processing conditions, and its limitations. Inulin can be used to improve the nutritional value of foods, modify texture, replace fat and sugar, and enhance probiotic viability; however, its impact on sensory characteristics cannot be neglected. Full article

Poultry meat and eggs are high-quality protein sources, but thermal processing alters their nutritional and functional attributes. Emerging non-thermal and novel processing methods, such as high-pressure processing, ultrasound, pulsed electric fields, cold plasma, moderate electric fields, magnetic fields, ozone treatment, and pulsed light, are increasingly popular as substitutes. This review examines the effects of nonthermal and novel processing technologies on poultry meat and egg proteins. The review focuses on the interrelationship among protein structure, functionality, and digestibility, with emphasis on the mechanism underlying structural modification, altered intermolecular interactions, and controlled protein unfolding. Under optimized conditions, nonthermal technologies can maintain protein integrity and improve functionality such as water-holding capacity, emulsification, gelation, and tenderness in poultry meat. In egg proteins, non-thermal technologies improve solubility, emulsification, foaming, and gelation through structural modification, intermolecular interactions, and controlled unfolding, thereby exposing enzymatic cleavage sites and enhancing digestibility. Evidence exists for enhanced proteolysis by peptide release and amino acid availability in nonthermal treatments, whereas studies on poultry meat remain limited. This review integrates existing evidence and critical gaps in interpreting structure–functionality–digestibility interrelation, and highlights the potential of nonthermal technologies for producing poultry-derived foods with higher functional quality and nutritional value. Full article