Search Results (1,660)

This study investigated the reformulation of traditional Anatolian flatbread (bazlama), a staple food of the Mediterranean diet, into a functional product with enhanced nutritional quality. High-amylose refined (white) flour obtained from high-amylose Svevo (Svevo-HA) wheat and resistant starch produced via repeated autoclaving–cooling cycles were incorporated to increase resistant starch content and antioxidant capacity, reduce the predicted glycemic response, and evaluate the resulting changes in textural attributes. Six bazlama formulations were produced using white flours of normal Svevo, Svevo-HA, and recombined Svevo-HA flour containing resistant starch and gluten, with and without vital gluten supplementation. Color, texture profile, phenolic content, antioxidant capacity (DPPH, ABTS, FRAP), resistant starch content, and in vitro glycemic index (GI) were evaluated. Bazlama samples enriched with resistant starch exhibited significantly higher total antioxidant activity (113.7–174.7 mg Trolox equivalent/100 g dw) and resistant starch (9.1–10.3%) levels, along with reduced GI values (53.8–54 < 55), classifying them as low-GI foods. The results demonstrate that incorporating high-amylose wheat–derived resistant starch can successfully convert bazlama into a functional flatbread with improved health-promoting properties. Full article

The effects of direct inoculation of compound culture starter (Lactiplantibacillus plantarum and Saccharomyces cerevisiae) on the color, texture, and flavor qualities of fermented pork liver, sausage, and jerky were investigated. The results showed that inoculation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae could significantly increase the lightness value (L*) and chroma value (C*) values of meat products and promote the color development of products. Meanwhile, it can also improve the tenderness of the products. The post-inoculation fermentation process enhanced the diversity and concentration of flavor compounds, improving the overall flavor of the product, and a total of 11 characteristic flavor compounds were identified. Inoculated fermentation reduced the levels of pentanal and methanethiol, which were unpleasant odor components in pork liver. In addition, inoculation fermentation could reduce the concentration of nonanal, which contributes to rancid fat odor in jerky. Inoculated fermentation enriched the flavor profile of meat products through the dual effects of “removing gamey flavor and enhancing aroma”. The results also showed that, after inoculation, the umami taste of meat products was enhanced, and bitter and sour tastes were inhibited. In conclusion, Lactiplantibacillus plantarum and Saccharomyces cerevisiae could serve as an excellent culture starter for industrial production, providing a feasible path for green and healthy meat processing. Full article

Accurate recognition and segmentation of seafloor topographic units is of great significance for marine surveying and engineering applications. Efficient segmentation of multibeam bathymetric point clouds typically requires projecting them into two-dimensional images. However, segmentation methods based on single-modality images suffer from incomplete information representation and insufficient model adaptability, which often lead to blurred boundaries, false positives, and missed detections, thereby limiting segmentation accuracy. To address these challenges, this study proposes a seafloor topography recognition and segmentation method based on YOLO11n-seg with bimodal image feature fusion, from the perspectives of image generation and model optimization, aiming to improve segmentation accuracy and robustness. First, an early fusion strategy for bimodal images is adopted. Two types of images generated from point clouds via continuous curvature tension spline interpolation are concatenated at the input level, fusing local texture details with absolute water depth information, thereby enhancing the model’s ability to perceive topographic features. Second, a lightweight Efficient Channel Attention (ECA) module is embedded after the Spatial Pyramid Pooling-Fast (SPPF) module of the backbone network. This module adaptively calibrates channel weights, reinforcing the contribution of the grayscale channel to the final segmentation decision. Finally, a weighted BCE-Dice joint loss function is constructed to mitigate class imbalance between flat seabed and topographic regions, while also optimizing boundary segmentation accuracy. Experimental results on a self-constructed multibeam image dataset demonstrate that the proposed method achieves an mAP@50 of 92.8%, representing an absolute improvement of 7.6 percentage points over the baseline model. Notably, the model has only 2.84 M parameters, maintaining a lightweight profile. Full article

Proso millet (Panicum miliaceum L.) is being increasingly used in gluten-free baking; however, the influence of cultivar-dependent functionality on gluten-free dough remains insufficiently characterized. This study systematically evaluated the impact of nine proso millet cultivars (Cope, Dawn, Sunrise, Earlybird, Huntsman, Minco, Panhandle, Plateau, and Rise) on dough rheology, bread quality, and texture stability in a gluten-free formulation. Dough viscoelasticity was characterized using small-amplitude oscillatory shear (G′, G″, tan δ) and creep–recovery (J_end, J_nr, J_r/J, strain recovery, and t₉₀). Breads were then evaluated for specific volume, crust and crumb color, and texture profile analysis (TPA) over 0, 2, and 5 days of storage. All doughs exhibited weak gel behavior (tan δ = 0.30–0.36) with G′ consistently exceeding G″. The waxy, low-amylose cultivar Plateau produced the stiffest dough (highest G′ and G″) and the lowest loaf specific volume (1.97 mL/g), whereas Rise and Earlybird yielded the greatest expansion (2.43–2.40 mL/g). Storage induced typical staling (increased firmness, decreased springiness, cohesiveness, and resilience) with cultivar-dependent retention of elastic attributes linked to rheological parameters. Overall, cultivar starch structure impacts dough viscoelasticity, loaf expansion, and texture evolution, highlighting cultivar selection as a practical route to improve gluten-free bread quality and shelf-life consistency. Full article

This study evaluated the effect of inulin addition and storage time on the chemical composition, fatty acid profile, mineral content, volatile compounds, and sensory properties of fermented milk drinks produced from cow’s milk with different fat contents (2% and 4%) using the probiotic strain Bifidobacterium animalis subsp. lactis BB-12. Four drink variants were produced: control drinks and drinks supplemented with 2% inulin. Analyses were conducted over 21-day refrigerated storage. The results showed that fat standardization led to significant differences in fat content, whereas protein levels remained relatively stable across samples. The addition of inulin significantly increased dry matter content and improved texture-related sensory attributes, including viscosity, creaminess, and smoothness. GC–IMS analysis revealed that fermentation and storage led to a progressive increase in the contents of volatile compounds, including esters, alcohols, and ketones, with the most complex aroma profile observed after 14 days. Samples with the higher fat content and inulin addition exhibited a greater diversity and intensity of volatile compounds compared to the control drinks. In turn, storage time influenced fatty acid composition, including CLA content, and caused fluctuations in mineral concentrations. Additionally, inulin addition and a higher fat content positively affected the survival of Bifidobacterium animalis subsp. lactis BB-12 during storage. The results indicate that the combined application of inulin and an increased fat content enhances the functional and sensory quality of fermented milk drinks, demonstrating the potential of synbiotic formulations in dairy product development. Full article

Foodborne diseases present a serious public health challenge, causing roughly 600 million illnesses and 420,000 deaths annually. A significant portion of this impact is felt in Asia, where traditional fermented and dry-salted seafood, such as katsuobushi, budu, and peda, are dietary staples. These products rely on diverse microbial communities that determine their final safety, flavor, texture, and shelf life. Historically, research has centered on lactic acid bacteria (LAB), yet the functional contributions of non-LAB halotolerant species, including genera like Tetragenococcus, Staphylococcus, and Bacillus, are functionally important in these high-salinity niches. This review evaluates the transition from basic taxonomic surveys to mechanistic multi-omics approaches, integrating genomics, transcriptomics, proteomics, and metabolomics to decode microbial functionality under selective environmental pressures. We discuss how genomic mining using platforms such as BAGEL4 and antiSMASH can uncover biosynthetic gene clusters and antimicrobial peptides, while CARD supports antimicrobial resistance monitoring. Transcriptomic analysis reveals microbial responses to osmotic stress, low water activity, and pH fluctuations, whereas proteomic profiling links gene expression to active enzymes, stress proteins, and functional biomarkers. Metabolomics captures the chemical outcomes of fermentation, including amino acids, volatile organic compounds, spoilage markers, and biogenic amines. By merging these high-dimensional datasets with artificial intelligence, researchers can move toward predictive modeling that distinguishes biological causation from simple correlation. This shift offers a strategy to improve the safety, consistency, and resilience of traditional high-salinity fermented seafood systems. Full article

The hybrid sturgeon (HS, Acipenser baerii Brandt ♀ × A. schrenckii Brandt ♂) was compared with its parental varieties (Siberian sturgeon (SS) and Amur sturgeon (AS)) to evaluate muscle quality differences. Three sturgeon species were bred from the same batch, reared under identical conditions until three years of age, and then male fish from each species (AS, 3.2 ± 0.18 kg; SS, 2.5 ± 0.14 kg; HS, 3.5 ± 0.21 kg) were sampled for analysis of muscle nutritional composition, texture, microstructure, and metabolomics. Results showed no significant differences in proximate composition, hydrolyzed amino acids, pH, or water-holding capacity among the three groups. However, HS exhibited higher gumminess and chewiness than both parent species, as well as greater hardness and springiness compared with the SS. Muscle fiber density was higher in HS than in the AS, but no significant difference was observed between HS and SS. Levels of free amino acids (Val, Ile, Ala) were lower in HS than in AS. In terms of fatty acid profiles, HS showed elevated polyunsaturated fatty acids compared with SS, resembling the pattern observed in AS. Muscle color of HS was similar to that of SS, whereas its a* value differed from those of AS. Metabolomics identified differential metabolites (GABA, D-glucosaminic acid, AP4) enriched in pathways such as ABC transporters, protein digestion and absorption, and amino acid metabolism. Overall, HS combines improved texture traits with meat quality attributes resembling SS (muscle color, free amino acids) and AS (polyunsaturated fatty acids). These characteristics suggest that HS possesses a distinctive combination of meat quality traits. Full article

This study developed a chicken nugget analogue formulated with hydrated textured soy protein (HTSP), a meat analogue based on extruded Sacha Inchi cake (MASI), and hydrated gluten (HWG). Instrumental texture analysis, cooking loss and yield, water activity (a_w), pH, and color measurements were used to evaluate the effects of these protein sources. An optimal formulation was established using a D-optimal mixture design combined with a desirability function, aiming to maximize the springiness index (0.69) and minimize the hue angle (83.81 °), with a commercial chicken nugget (SF) used as reference. The optimal blend (HTSP 20.75%, MASI 46.25%, and HWG 33%) achieved a desirability value of 0.71 and was experimentally validated within a 95% confidence interval. Physicochemical characterization of the optimal formulation (OF) showed moisture content of 56.04%, protein content of 12.04%, fat content of 4.46%, and carbohydrate content of 25.54%. The OF exhibited low cooking loss (6.82%), high yield (93.18%), and favorable textural properties, including hardness (6.11 N), cohesiveness (0.20), springiness index (0.33), and chewiness index (0.40 N). Color parameters were L* 68.02, a* 1.33, b* 24.35, and a hue angle of 86.87°. Compared with commercial chicken nuggets, the OF showed similar physical and nutritional characteristics but lower fat content. Sensory evaluation using check-all-that-apply (CATA) and hedonic tests (n = 70 panelists) indicated that the commercial nugget (SF) had the highest flavor and overall acceptability but was primarily associated with greasy and salty attributes. The OF nugget was positively perceived for its crispiness and breading adhesion, although a slight bitterness was reported. In contrast, the commercial vegan nugget (FF) showed the lowest acceptability due to its dry texture and low juiciness. Overall, the results highlight the potential of plant-based protein blends for developing meat analogues; however, further optimization of flavor and aroma is required. In addition, compliance with regulatory requirements for labeling, allergen disclosure, and novel-ingredient disclosure remains essential for market entry. Full article

The automated inspection of aluminum profile surface defects, which heavily relies on data acquired by machine vision sensors, is a critical task in industrial quality control. Addressing the current challenges of intense background texture interference and the difficulty in detecting defects with extreme aspect ratios on aluminum profiles, this research puts forward a complete end-to-end defect detection algorithm named WMC-DFINE (WIFA-MKSS-CSFF-DFINE) based on the DFINE framework. First, a Wavelet-Integrated Frequency Attention (WIFA) module is introduced, which utilizes a discrete wavelet transform to decouple features into the frequency domain, thereby dynamically suppressing high-frequency background noise and enhancing defect edge responses. Second, a Cross-Scale Feature Fusion (CSFF) module based on dual-channel pooling is designed to ensure the continuity of defect features, thereby resolving the semantic misalignment issue in traditional fusion. Third, a Multi-Kernel Strip Shuffle (MKSS) module is incorporated, utilizing decomposed convolution kernels to capture the geometric features of slender scratches. Finally, a knowledge distillation strategy is employed to transfer structured knowledge from a complex teacher model to a lightweight student model. Experiments on the Tianchi aluminum defect dataset demonstrate that WMC-DFINE achieves a mAP of 82.1%, which surpasses algorithms including YOLOv12, RT-DETR, and the baseline model DFINE. Furthermore, the distilled student model, WMC-DFINE-distill, improves the mAP by 3.2% compared to DFINE, reduces parameter count by 47%, and achieves an inference speed of 59.75 FPS on the experimental equipment. The proposed method effectively resolves the problem of balancing background suppression and defect detail feature preservation, offering a practical and efficient scheme for real-time industrial defect inspection. Full article

The transition of blueberry fruits from the ripening stage to the post-harvest senescence stage is rapid. However, the internal physiological, biochemical, and molecular mechanisms underlying this process have not been elucidated. This study analyzed changes during blueberry fruit development and post-harvest storage senescence to examine processes associated with quality loss. Post-harvest senescence was associated with a marked metabolic transition, which coincided with a transient ethylene peak at maturity and the accumulation of sugars and anthocyanins. This ripening phase was followed by increased oxidative stress, reflected in higher membrane damage, elevated malondialdehyde (MDA) levels, and shifts in conductivity and antioxidant activities, including reduced superoxide dismutase (SOD) levels and increased catalase (CAT), peroxidase (POD), and polyphenol oxidase (PPO) activities. The oxidative conditions were associated with higher rotting rates and coincided with fruit softening and increased polygalacturonase (PG) and β-galactosidase (β-Gal) activities. Correlation analysis identified a “ripening stress-activation cluster” (ethylene, sugars, anthocyanin, CAT/POD/PPO, MDA, PG/β-Gal, and RR) and a “textural integrity cluster” (hardness, chewiness, titratable acidity (TA), and ascorbic acid); these clusters represent correlation-based groupings of variables rather than experimentally validated functional modules. Transcriptomic profiling further showed extensive gene expression changes during storage. Functional enrichment analysis supported a shift from developmental metabolism toward senescence-associated pathways, including starch and sucrose metabolism, phenylpropanoid biosynthesis, flavonoid biosynthesis, mitogen activated protein kinase (MAPK) signaling, and cell wall modification. Overall, the results support a model in which ethylene signaling, oxidative stress, and cell wall disassembly are associated with the transition from ripening to senescence, offering insights for improving blueberry post-harvest quality and extending shelf life. Full article

Water deficit (WD) irrigation has garnered considerable attention for its potential to enhance crop water use efficiency. However, limited research has been conducted on its ability to improve tomato fruit sweetness-related traits without significantly affecting yield. In this study, we investigated the effects of varying WD levels [T1–T4: 80%, 65%, 55%, and 45% of field capacity (FC)] compared with full irrigation (CK: 90% FC) on tomato fruits from the mature green to red-ripe stages, aiming to evaluate yield, textural attributes, and sugar composition. Notably, the fruit yield per plant under T2 treatment was not significantly different from that under CK. Compared with CK, T2 significantly reduced fruit water content by 2.39% while markedly increasing individual fruit dry weight by 13.61%. At 44 days after flowering, fruit firmness under T2 showed no substantial difference from CK, whereas adhesiveness was markedly elevated by 33.85%. Furthermore, T2 substantially boosted the activities of key Calvin cycle enzymes (ribulose-1,5-bisphosphate carboxylase/oxygenase, glyceraldehyde-3-phosphate dehydrogenase, fructose-1,6-bisphosphatase, fructose-1,6-bisphosphate aldolase, and transketolase) in tomato leaves, thereby increasing the photosynthetic rate and consequently elevating the total sugar content in tomato fruits. Additionally, T2 stimulated the activities of sucrose-hydrolyzing enzymes (acid invertase and neutral invertase) in fruits, leading to increased fructose and glucose accumulation at the red-ripening stage, with respective increases of 69.60% and 34.67% relative to CK. Multivariate classification based on principal component analysis and hierarchical cluster analysis revealed that T2 and T3 were distinctly separated from other treatments in terms of yield, texture parameters, and sugar profiles. These findings provide a valuable strategy for applying WD to improve fruit sugar composition without compromising yield. Full article

Cream fillings are widely used semi-solid components in confectionery products, where the fat phase strongly influences the structure, stability, and sensory characteristics. Increasing consumer demand for plant-based and nutritionally improved foods has stimulated efforts to reduce the palm oil content and incorporate plant-derived proteins; however, systematic studies comparing the functional impact of different commercial protein preparations in such systems remain limited. Therefore, this study investigated the influence of pea, brown rice, pumpkin, hemp, and sunflower protein preparations on the physicochemical, functional, and sensory properties of cream fillings formulated with reduced palm fat. Commercial protein preparations (2.5% and 5%) were incorporated as partial fat replacers, and the chemical composition, amino acid profile, color parameters, water activity, viscosity, and particle size distribution were evaluated. Additionally, multivariate statistical approaches were applied to better understand relationships. The results showed that pea protein concentrate improved the nutritional profile and provided the most favorable balance of texture and sensory attributes. Other proteins also modified the physical properties of the fillings, although to different extents, while increasing the protein concentration generally intensified color changes and increased viscosity. Overall, the findings provide new insights into the behavior of commercial plant protein preparations in fat-rich confectionery systems and support the development of plant-enriched cream fillings with a reduced palm oil content. Full article

This study pioneered the application of Poria cocos solid-state fermentation (SSF) to Tartary buckwheat (TB). We aimed to enhance its nutritional value, antioxidant activity, and bioaccessibility through fungal biotransformation. Notably, SSF significantly increased protein (by 15.53%) and polysaccharides (by 158%) in TB, alongside a 4.87% improvement in DPPH radical scavenging capacity. Principal component analysis identified 5-day fermentation (FTB-5) as the optimal process, achieving the highest comprehensive score. Furthermore, SSF modified TB’s aroma profile (e.g., increasing 2(3H)-Furanone, 5-methyl by 352.02%) and optimized its amino acid composition, with essential amino acids rising by 12.90%. Critically, in vitro digestion confirmed a higher release rate of bioactive compounds in FTB-5 compared to raw TB. When applied to Chinese steamed bread, FTB-5 imparted a superior sensory score, with a soft texture and an appealing color. This study establishes Poria cocos SSF as a novel strategy for TB valorization, bridging traditional fungal biotechnology with functional food development. Full article

Wuhua Yellow Chicken (WYC) is a Guangdong heritage breed known for its characteristic “three yellow” phenotype and distinctive meat flavour. Despite its commercial importance, data on muscle flavour chemistry remain scarce. In this study, 180 one-day-old chicks (90 cocks, 90 hens, 18 replicates of 5 chickens per sex) were raised to 20 weeks under cage conditions, after which slaughter traits, meat physicochemical indices, proximate composition, amino acid and fatty acid profiles, and volatile compounds were measured. Cocks were heavier and had higher eviscerated yields and leg muscle percentages, whereas hens accumulated more abdominal fat (6.47–0.46%, p < 0.01). Shear force was greater in cock breast muscle (2.86–2.13 kg·f, p < 0.01), indicating firmer texture. Cock breast muscle contained more crude protein (26.89%) and less crude fat. Amino acid totals were identical between sexes (21.10 g/100 g), with all six essential amino acids surpassing FAO/WHO reference values; lysine scored highest (168%). Unsaturated fatty acid proportions were 63.33% (cocks) and 66.64% (hens), with PUFA/SFA ratios of 61.95% and 53.60%, respectively. Gas chromatography-mass spectrometry identified 10 volatile compounds in cocks and 14 in hens; aldehydes dominated in both, with hexanal alone accounting for over 50%. Hen muscle contained a richer volatile profile, including additional ketone and ester compounds. These data collectively confirm that WYC is nutritionally dense, organoleptically appealing, and well-suited for further breed promotion. Full article

The demand for functional dairy products is increasing, in response to the adverse correlation between high saturated fat consumption and cardiovascular health problems. The present study investigated the physicochemical and sensory features of a prototype of functional reduced-fat Mozzarella cheese fortified with inulin made from milk obtained by integrating the cattle diet with laurel essential oil (LEO). Two samples were compared over a 10-day storage period: a whole-milk Mozzarella cheese (MC), and a reduced-fat Mozzarella cheese fortified with 10% (w/v) of inulin (MI). The results show that incorporating inulin during the stretching phase required more time (2.55 min longer) to obtain the final product. However, in addition to a 5% fat decrease, the MI cheese achieved an inulin content of 3.31%, satisfying the European Regulation No 1924/2006, for the “Source of Fiber” claim. On the other hand, from a nutritional perspective, the dietary LEO integration significantly modulated the lipid fraction of the sample, resulting in a 40% increase in monounsaturated fatty acids (MUFAs) and a marked enrichment in polyunsaturated fatty acids (PUFAs). Considering the texture attributes, the incorporation of inulin during the stretching phase led to the formation of a micro-gel that acted as a functional filler, resulting in significantly higher hardness (33.41 N for MI and 16.10 N for MC), throughout the 10-day storage period. Temporal Check-All-That-Apply (TCATA) analysis confirmed that while the MI sample introduced vegetable and cooked milk notes, MI maintained major textural integrity throughout the shelf-life. These findings demonstrate that the synergy between inulin fortification and dietary laurel essential oil supplementation represents a highly effective strategy for producing reduced-fat pasta filata cheeses. This dual approach not only preserves sensory and textural integrity but also yields a high-value functional product characterized by an optimized fatty acid profile and a significant fiber intake. Full article