Foods, Volume 12, Issue 19

Allicin is a kind of natural antimicrobial active substance, but its water solubility is poor, and it is easy to degrade. In order to improve the stability and bioavailability of allicin, allicin–zein composite nanoparticles (Al-Ze) were prepar...

Climate change is a global emergency that is affecting agriculture in Mediterranean countries, notably the production and the characteristics of the final products. This is the case of olive cultivars, a source of olive oil and table olives. Table ol...

Pre-harvest application of elicitors improves grape quality, specifically the phenolic compounds and color characteristics. Limited research has been conducted on the impact of elicitors on the C6 compounds found in grapes. This is due to lack of com...

Very few studies have thus far evaluated the impact of various processing and preservation techniques (blanching, frying, freezing, dehydration, and sun drying) on the levels of total phenolics, flavonoids, and antioxidant activities of okra. The pri...

Walnut protein is a high-quality vegetable protein with promising applications in the food industry; however, its potential is hindered by low solubility and associated properties. We utilized various physical modification techniques (cold plasma; ba...

The fruits of Arbutus unedo L. have a crimson colour and are enriched with remarkable concentrations of bioactive compounds such as anthocyanins and polyphenols. These fruits are commonly used in the production of a Portuguese Protected Geographical...

Scenting tea with Jasminum sambac is beneficial to forming a unique taste of jasmine tea, which is regulated by numerous compounds. To investigate the relationship between metabolites in jasmine and jasmine tea, as well as the impact of metabolites o...

Diet, lifestyle, and gut microbiota composition are key risk factors for the progression of colon cancer. Probiotics are living microorganisms that can offer health benefits to the parasitifer when ingested in competent quantities. Several in vivo, i...

Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the production system and operation...

Calcium can be added to cheese milk to influence the coagulation process and to increase cheese yield. Calcium compounds used in the dairy industry show substantial differences in their practical application. Therefore, this study aimed to evaluate t...

Traditional fermented milk from the western Sichuan plateau of China has a unique flavor and rich microbial diversity. This study explored the quality formation mechanism in fermented milk inoculated with Lactobacillus brevis NZ4 and Kluyveromyces ma...

Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study...

The proper functioning of the gastrointestinal tract plays an important role in strengthening the immune system. It is an undeniable fact that lactic acid microorganisms are necessary for the proper functioning of the gastrointestinal tract, the sour...

To advance sustainable food systems, it is necessary to explore consumer preferences and valuations of sustainable food labels. This study utilizes a discrete choice experiment to examine consumers’ willingness to pay for various sustainable la...

In recent years, there has been a significant surge in demand for unprocessed natural foods due to the growing awareness of consumer health [...]

Diet-related diseases are health conditions primary caused by poor nutrition. These diseases encompass obesity, type 2 diabetes, cardiovascular diseases, osteoporosis, and certain types of cancer. Functional foods and nutraceuticals offer a promising...

Kidney beans (KBs), as a traditional edible legume, are an important food crop of high nutritional and economic value worldwide. KBs contain a full range of amino acids and a high proportion of essential amino acids, and are rich in carbohydrates as...

The exceptional biocompatibility of emulsion systems that rely on stabilizing protein–polysaccharide particles presents extensive possibilities for the transportation of bioactive carriers, making them highly promising for various biological ap...

This study investigated the effects of three oil production methods on the physicochemical properties of dietary fiber from rice bran flour, and the hypolipidemic effects of the dietary fibers were investigated in vitro and in vivo. The particle size...

The use of water–ethanol mixtures in hot pressurized liquid extraction (HPLE) to recover phenolic compounds from agro-industrial waste has been successfully investigated. However, the unresolved challenge of reducing solvent costs associated wi...

Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) an...

This study investigates the use of encapsulating agents for establishing a synbiotic relationship with Bacillus coagulans (TISTR 1447). Various ratios of wall materials, such as skim milk powder, maltodextrin, and cellulose acetate phthalate (represe...

Edible coatings are pivotal in enhancing the quality of processed meat products, acting as barriers to environmental and microbial influences by adhering directly to the food surface. Arrowroot flour, a widely produced edible tuber in Thailand, is un...

The metabolic utilization of different carbon sources by Streptococcus thermophilus JM905(S. thermophilus JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of S. thermophilus JM905...

Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie fo...

Polyphenols and polysaccharides are very important natural products with special physicochemical properties and extensive biological activities. Recently, polyphenol-polysaccharide conjugates have been synthesized to overcome the limitations of polys...

This systematic review seeks to highlight, from the published literature about the extraction and application of lemon by-products rich in flavonoids, which works use environmentally friendly technologies and solvents and which ones propose a potenti...

In this study, we developed and validated an analytical method to evaluate the heavy metal elution from an active packaging material’s oxygen absorber to a food simulant. Using water, 4% acetic acid, n-heptane, 20% ethanol, and 50% ethanol as f...

While sea cucumber is a food delicacy in Asia, these food resources are less exploited in Europe. The aim of this study was to determine the chemical composition and potential food applications of the less exploited orange-footed sea cucumber (Cucuma...

Tunicates are widely distributed worldwide and are recognized as abundant marine bioresources with many potential applications. In this review, state-of-the-art studies on chemical composition analyses of various tunicate species were summarized; the...

Effective regulation of gene-edited products and resolution of public concerns are the prerequisites for the industrialization of gene-edited crops and their derived foods. CRISPR-associated protein, the core element of the CRISPR system, requires to...

Flat peach, a predominant fruit consumed in China, is highly susceptible to softening and perishable. The impact of 1-methylcycloproene (1-MCP) fumigation combined with ε-poly-L-lysine (ε-PL) on softening and postharvest reactive oxyg...

Phosphorylated fish gelatin (PFG) exhibited preferable physical and chemical properties than fish gelatin (FG) in our previous study. To investigate the application values of PFG, the effects of different ratios (2:1, 1:1 and 1:2) of FG(PFG)/κ...

The aim of this study is to assess the differences in the meat quality, nutritional composition, carcass traits, and myofiber characteristics between Hy-Line grey chickens (HLG, commercial breed) and Guangyuan grey chickens (GYG, indigenous breed). A...

Food processing is an integral part of the modern food industry aimed at improving the quality, taste, and preservation of food products [...]

As an important source of nutrients, meat can supply protein, fat, vitamins and minerals, which are crucial in people’s diet worldwide [...]

Zinc deficiency in rice can lead to reduced nutritional value and taste. This study investigates the potential of zinc oxide nanoparticles (ZnO NPs) as a foliar fertilizer during the jointing stage to improve rice yield, quality, and grain zinc enric...

This research aimed to develop jelly soup for dysphagia patients at the International Dysphagia Diet Standardization Initiative (IDDSI) Framework levels 4 (puree) and 5 (minced and moist), who require swallow training to regain normal swallowing abil...

The aim of the study was the synthesis and application of novel adsorbents for the extraction of nucleotides from dietary supplements. Three different adsorbents modified with a silane containing two amine groups and various dicarboxylic acids were s...

(1) Background: This study investigated the effect of the lactation period and the type of infant formula on the content of amino acids and selected minerals in an infant’s food; (2) Methods: The study material consisted of breast milk (colostr...

Multiple recalls and outbreaks involving Listeria monocytogenes-contaminated apples have been linked to the post-harvest packing environment where this pathogen can persist in biofilms. Therefore, this study assessed L. monocytogenes survival on appl...

Biobased and biodegradable polymeric materials are a sustainable alternative to the conventional plastics used in food packaging. This study investigated the possible effect of biobased cling films derived from renewable and circular and sustainable...

The browning of white adipocytes may be an innovative approach to address obesity. This study investigated the effects of rabbit meat extract on 3T3−L1 adipocytes, with a specific emphasis on inducing browning. The browning effects of rabbit me...

Honey is considered one of the last untreated natural food substances, with a complex composition. It is produced by bees (Apis mellifera) from nectar. The glycemic index (GI) is a physiological assessment of a food’s carbohydrate content via i...

The aim of the study was to determine the potential use of fungi of the genus Trichoderma for the degradation of phenolic acid-modified chitosan in compost. At the same time, the enzymatic activity in the compost was checked after the application of...

The impact of salivary alterations on chickpea protein structure in the elderly has not been well documented. This study aimed to understand the role of simulated salivary alterations in the conformational properties and secondary structure of the ch...

Smoothies are claimed to be an effective way of promoting fruit and vegetable consumption. They are a rich source of bioactive compounds and provide numerous health benefits. Strawberries and apples are among the most popular smoothie ingredients. Ad...

This study investigated the attitudes of Croatian consumers regarding their preferences for cured meat products from the Black Slavonian Pig. The survey was conducted on a sample of 410 consumers who completed an online survey about their consumption...

An electrochemical sensor with high sensitivity for the detection of sodium nitrite was constructed based on the peroxidase-like activity of Au magnetic nanocomposites (Au@Fe₃O₄). The Au@Fe₃O₄ composite nanoparticles were green-synthesized via the re...

With rising consumer demand for fast-food options, quick-service restaurants are constantly developing new menu items to attract consumers. Sous vide cookery has become popular for the in-home and fine dining consumer but has not been considered the...