Foods, Volume 13, Issue 19

Plastic food packaging causes massive pollution in the environment via resource extraction, gas emissions, and the enduring plastic waste accumulation. Hence, it is of crucial importance to discover sustainable alternatives in order to protect ecosys...

Dichlorvos (DDVP) is an organophosphorus pesticide commonly used in agriculture for pest control, which may enter the organism from the food chain and cause harm. This study aimed to investigate the mitigation effect of Lactiplantibacillus plantarum...

Background: The aim of this study was to evaluate the selected quality parameters of innovative beef burgers produced with the addition of açaí and/or sea buckthorn berry juices. Methods: Five variants of innovative burgers were obtaine...

International agricultural markets are an important part of the global food resource chain. Tapping into the potential of agricultural trade between China and countries along the “Belt and Road” (B&R) is conducive to safeguarding Chin...

Soil mulching is a useful agronomic practice that promotes early fruit maturation and affects fruit quality. However, the regulatory mechanism of fruit metabolites under soil-mulching treatments remains unknown. In this study, variations in the gene...

Alcoholic beverages are among the most widely enjoyed leisure drinks around the world. However, irresponsible drinking habits can have detrimental effects on human health. Therefore, exploring strategies to alleviate discomfort following alcohol cons...

Osteomyelitis is a significant cause of total carcass condemnation in pigs at the slaughterhouse. The decision for total condemnation of a pig carcass for osteomyelitis is often based on traditional perceptions of the risk of pyaemia, leading to cont...

In this study, a high vacuum flavor extraction (HVE) device was developed to address the limitations of traditional extraction methods, such as extended extraction times and artifact generation during high-temperature processes. Firstly, the repeatab...

The conducive conditions of warm and humid climates can facilitate mold proliferation and subsequent mycotoxin production during food processing and distribution, thereby posing a potential risk to consumer health. However, there exists a significant...

Buckwheat is a valuable crop that contains various nutrients and functional components. Tartary buckwheat peptide is a protease-hydrolyzed protein with a wide range of physiological functions. Tartary buckwheat peptide produced through microbial ferm...

Recent reports of P. olsonii causing postharvest rot of cherry tomatoes emphasize the need for effective strategies to prolong fruit shelf life. This study is the first to explore the use of essential oils (EOs), recognized for their antimicrobial pr...

The emergence of inactivation enzyme-encoding genes tet(X), bla_EBR, and estT challenges the effectiveness of tetracyclines, β-lactams, and macrolides. This study aims to explore the concurrence and polymorphism of their variants in Empedobacter...

Among the pathogens that cause infectious diarrhea in China, Shigella is the most prominent. Shigellosis affects both adults and children, particularly those in developing nations, with nearly 190 million annual cases and a third resulting in fatalit...

Edible insects are considered among the most promising sustainable sources of protein to address the predicted deficiency of conventional food protein. Due to their nutritional and environmental benefits, there is an increasing interest in the ways i...

The production of inflammatory cytokines such as tumor necrosis factor (TNF)-α by activated macrophage cells plays an important role in the development of intestinal inflammation. The present study investigated the anti-inflammatory effect of t...

The surface of prune fruit has a thick layer of frosting, which is easily damaged and lost during prunes harvest or postharvest handling, and there is no clear information on the effect of prune surface frost on postharvest storage quality. To invest...

Fumaric acid, a naturally occurring preservative with antimicrobial properties, has been widely used in the baking industry. However, its direct addition interferes with yeast activity and negatively impacts the gluten structure. This study investiga...

Enzymes play a vital role in the food industry, where they act as natural catalysts to improve production processes, enhance food quality, and increase efficiency [...]

The gastrointestinal microbiota are important for human health. Dietary intake may modulate the composition and metabolic function of the gut microbiome. We examined how the breakdown of prebiotic dietary fibers by the gut microbiome affects mucin se...

Adulteration of food products is a serious problem in the current economy. Honey has become the third most counterfeit food product in the world and requires effective authentication methods. This article presents a new approach to the differentiatio...

The integration of advanced materials and signaling cascade strategies is a promising and highly relevant topic for enhancing the performance of bioanalysis. In this study, a three-stage cascade amplification electrochemical bioanalysis (TCAE-bioanal...

In contemporary markets, fish are frequently wrapped in cling film, necessitating consumers’ reliance on visual cues to assess freshness. This study explores whether common Japanese consumers can accurately discern fish freshness based solely o...

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A good diet during pregnancy is associated with improvements to maternal and fetal health. Nevertheless, excessive weight gain during pregnancy has been reported in several studies. The aim of this review is to determine the dietary habits of pregnan...

Aflatoxin B1 (AFB1) contamination poses a fatal risk to human beings and urgently needs highly sensitive detection for environmental monitoring and food safety. However, the existing challenges are the unsatisfied sensitivity of the immunoassay metho...

Sous vide cooking implies cooking foods, packed under vacuum conditions, at controlled temperatures (<80 °C). Although this method opens a new window of culinary possibilities, it also involves a series of risks, mainly microbiologically relat...

Pesticide residues in human diets pose significant health hazards, particularly for vulnerable populations such as infants and children. This study aimed to determine pesticide residues in apples and to assess the cumulatively chronic risk posed to a...

The independent innovation of agricultural enterprises ensures national food security through enhancing food production efficiency and optimizing food nutritional quality. Independent innovation is an important way for the sustainable growth of agric...

The consumption of fatty acids offers significant health benefits; however, they are prone to degradation by environmental factors. One method to preserve these fatty acids is the addition of synthetic antioxidants. This study focuses on the determin...

This study was to investigate the effects of the polysaccharides (PPM60−III) and sulfated polysaccharides (SPPM60−III) of pine pollen on the Th17/Treg balance, inflammatory cytokines, intestinal microbiota, and metabolite distribution in...

N-glycans have recently emerged as highly varied elements of Chlorella strains and products. Four years and eighty samples later, the increasing N-glycan diversity calls for a re-examination in the light of concepts of species designations and produc...

Pelargonium plants are very popular and well-known for their essential oils (EOs), which are used for medicinal purposes and in food. This study focused on the EO of Pelargonium odoratissimum. First, its composition and antioxidant and antimicrobial...

Olive leaves are generated in large quantities in olive oil and table olive factories. This waste is currently used for multiple purposes, one of them being the extraction of bioactive substances, in particular phenolic compounds. The aims of this st...

Polycyclic aromatic hydrocarbons (PAHs), carcinogenic substances primarily formed through pyrolysis and oxidation of fat at high cooking temperatures, are commonly found at high levels in grilled meats. Reducing PAHs formation by incorporating natura...

Breast milk is the natural source of nutrition for infants, but while it supports their health, it can also be a potential source of toxic inorganic particulate matter, and this applies to both breast milk and industrially produced milk. The aim of t...

Active polysaccharides from plants are broadly applied in the food and health industry. The purpose of this study is to identify a new plant active polysaccharide and to investigate its role in modulating spatial memory. Ultrasonics and DEAE-52 chrom...

Rheum tanguticum is one of the primary rhubarb species used for food and medicinal purposes, and it has recently been gaining more attention and recognition. This research represents the first attempt to use stable isotopes and elemental analysis via...

Rice-flavor baijiu is a distilled Chinese spirit prepared from Xiaoqu culture. However, its dull taste may be a market limitation. In order to enhance the flavor profile of rice-flavor baijiu, two ester-producing yeast strains (Saccharomyces cerevisi...

Coconut chips are a popular leisure food, but the residual crumbly feeling after chewing affects the eating experience. To address this problem, we investigated the mechanism of degradation of insoluble dietary fiber (IDF) from coconut chips by ultra...

The non-destructive and rapid monitoring system for residual nitrite content in processed meat products is critical for ensuring food safety and regulatory compliance. This study was performed to investigate the application of hyperspectral imaging i...

Phytosterols in vegetable oils have gained attention for their nutritional benefits in foods and food supplements. However, the use of vegetable oils in emulsions for infant formulas and parenteral nutrition has raised some concerns, as phytosterols...

The impact of hot air drying temperature on instant dough sheets’ qualities was investigated based on water migration and gluten network structure changes. The results revealed that the drying process redistributed the hydrogen proton, with dee...

Lactic acid bacteria (LABs) are microorganisms of significant scientific and industrial importance and have great potential for application in meat and meat products. This comprehensive review addresses the main characteristics of LABs, their nutriti...

Esters are vital flavor compounds in Chinese Nongxiangxing baijiu and greatly affect the quality of baijiu. Microbial communities inhabiting fermented grains (FGs) have a marked impact on esters. However, the specific microorganisms and their assembl...

Purple-fleshed sweetpotatoes (PFSPs) are rich in anthocyanins and are one of the health foods of interest. In this study, the effects of steaming on the anthocyanin, starch, soluble sugar, volatile organic compounds (VOCs) and pasting properties of n...

Edible insects are receiving increased attention as a new food source, although research on their implementation in confectionary products remains scarce. The study analyzed the chemical composition, physical parameters, antioxidative, and sensory ch...

Adding essential oils in an edible coating could be an alternative for the food industry to control foodborne pathogens. In 2014, EFSA published a report highlighting the risk associated with Salmonella spp. and Norovirus in fresh and frozen berries....

The consumption of raw or smoked fish entails significant microbiological risks, including contamination by pathogens such as Listeria monocytogenes, which can cause severe foodborne illnesses. This study explores the preservative use of piscicolin C...

Momordica charantia L. saponins (MCS) may promote wound-healing properties but the underlying mechanisms are unclear. This study aimed to examine the effects and mechanisms of MCS on diabetic wounds. The results have shown that higher MCS intake lowe...

The flavoring of olive oils with aromatic plants is commonly used to enrich the oils with aromatic and antioxidant compounds. Origanum majorana L. was applied as a flavoring agent for extra virgin olive oil (EVOO), at concentrations of 20 g L⁻¹...