Foods, Volume 14, Issue 13

The assessment of milk coagulation properties (MCPs) is crucial for enhancing goat cheese production and quality. In this study, 501 bulk goat milk samples were collected from various farms to evaluate the MCPs. Traditionally, cheesemaking aptitude i...

Mao Jian Green Tea flavonoids (MJGT_F) contain luteolin, luteolin-7-O-glucoside, eriodictyol, and eriodictyol-7-O-glucoside, among which the first three components have hypoglycemic effects; however, the overall hypoglycemic potential of MJGT_F remai...

Due to the roles of oxidative stress, inflammation, and neurotransmitter imbalances in cognitive and mental dysfunction, we aimed to develop a functional drink with antioxidant and anti-inflammatory properties as well as the potential to support neur...

Pediococcus pentosaceus, an important lactic acid bacterium in the brewing of Chinese Baijiu (liquor), usually encounters environmental stresses including ethanol and lactic acid, which severely impact cellular growth and metabolism. In this study, a...

The Italian market for non-alcoholic beer is very small, with a volume per capita of around 0.7 L. However, there are interesting prospects for future growth for reasons ranging from strict traffic code rules on the quantity of alcohol ingested to si...

Vinegar functions not only as a sensory enhancer but also as a culturally embedded culinary element across global food systems. In Taiwanese cuisine, black vinegar represents a traditional staple, particularly associated with dumpling consumption, wh...

Sweet taste plays a pivotal role in human dietary behavior and metabolic regulation. With the increasing incidence of metabolic disorders linked to excessive sugar intake, the development and accurate evaluation of new sweeteners have become critical...

This study investigates the effect of incorporating outer bract powder on the bioactive compound content of gluten-free (GF) rusks, in terms of undigestible carbohydrates and phenolic compound content. The production of the artichoke powder as a func...

In this study, the frequency of aflatoxin M1 (AFM1) occurrence in raw milk was investigated across different seasons over a three-year period from 2022 to 2024 in Croatia. Risk assessment was conducted using estimated daily intake (EDI), hazard index...

Quinoa (Chenopodium quinoa) cultivation and consumption have been increasing globally for its nutritional value and agricultural adaptability, with over 120 countries involved in its production. In Canada, quinoa is cultivated as a specialty crop to...

This research implemented a miniaturized near-infrared spectroscopy (NIRS) system integrated with machine learning approaches for the quantitative evaluation of dry gluten content (DGC), wet gluten content (WGC), and the gluten index (GI) in wheat fl...

Molecular crosstalk between the gut microbiome and human diet represent a potential therapeutic avenue requiring further investigation as it can be applied to human health management and treatment. Colon cancer, the third leading cause of cancer mort...

The aim of this study was to develop and characterize antioxidant-active films for potential food packaging applications. The films were produced by casting aqueous solutions containing semolina flour (6% w/w), pectin extracted from passion fruit (1%...

Background: Exploring new strategies to improve type 2 diabetes mellitus (T2DM) is one of the frontier hotspots in the field of healthy food. Flavonoid–metal complexes have become one of the research hotspots in the field of health foods due to...

Fresh-cut potato slices are prone to browning. Although freezing is an effective method of preserving food, freezing and thawing cause inevitable damage to potato tissues. This study explored the freeze-protective effects of trehalose and sorbitol un...

Red goji berries, reputed worldwide as “superfruit”, are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods. Fifty-two aroma-active...

This study assessed the viable and culturable microbial diversity that remained on equipment surfaces after hygiene procedures in Brazilian poultry and fish slaughterhouses. Food-contact surface samples were collected using sterile swabs in poultry (...

Wine production generates by-products that require proper management and reuse to minimize their environmental impact. Grape pomace, a by-product of winemaking, holds significant nutritional and bioactive potential. This study evaluated the nutrition...

Polygonati Rhizoma, a renowned edible homologous material, encompasses an array of widely distributed species. Despite their morphological and medicinal similarities, their overlapping distribution and evolving varieties present challenges for their...

As consumer demand for quality fish products continues to rise, quality has become a key factor in market competition. Ecological aquaculture research is exploring various farming methods to balance high-quality demand with environmental protection....

Dysphagia is a common clinical condition, especially among older adults, associated with an increased risk of malnutrition, aspiration, and respiratory complications. A key therapeutic approach involves modifying liquid consistency using thickening a...

Almond bagasse, a by-product of almond milk production, is rich in fibre, protein, polyunsaturated fatty acids, and bioactive compounds. Its incorporation into food products provides a sustainable approach to reducing food waste while improving nutri...

Artemisia absinthium L. contributes to ecological stabilization in arid regions through its deep root system for sand fixation and soil microenvironment modulation, thereby effectively mitigating desertification. Total terpenoids have been extracted...

The consumption of insects as food is an ancient practice that remains widespread in many regions of Asia, Africa, Latin America, and Oceania. However, this tradition has largely disappeared in Western countries, where it is often met with aversion....

Saccharomyces cerevisiae plays a fundamental role in winemaking, not only driving alcoholic fermentation but also producing secondary metabolites that contribute to the organoleptic properties of wine. To ensure consistent quality and process efficie...

This study investigated the therapeutic potential of Bacillus thuringiensis extracellular polysaccharide BPS-2 in dextran sulfate sodium (DSS)-induced ulcerative colitis (UC) murine models. BPS-2 demonstrated significant efficacy in ameliorating UC-a...

The growing demand for healthy and sensorially pleasing foods is accompanied by increasing sustainability concerns among consumers and industry. Therefore, exploring native and underutilized resources for traditional preparations is important. This s...

Schefflera oleifera honey (SH) is produced from the nectar of S. Oleifera by worker bees. Due to its unique properties and potential biological activities, this winter honey has attracted much attention. In this study, the physicochemical characteris...

Edible flowers are gaining recognition as rich sources of nutrients and phytochemicals. In Mexico, the flower of Agave inaequidens has been traditionally consumed since pre-Hispanic times. This study investigated its nutritional profile and the in vi...

Fermented apple juice (FAJ), a nutrient-dense beverage rich in vitamins, offers multiple health benefits, including improved digestion, enhanced fat metabolism, and sustained energy provision with reduced caloric intake. To advance the development of...

Non-thermal processing encompasses a range of emerging food technologies, including high-pressure processing (HPP), pulsed electric field (PEF), cold atmospheric plasma (CAP), high-pressure carbon dioxide (HPCD), and ultrasound (US). Unlike tradition...

Honey quality and authenticity are influenced by floral origin, processing, and storage, with implications for composition and sensory appeal. This study offers a comparative assessment of eight monofloral honey samples, representing five botanical v...

The use of astaxanthin (AST) is expanding from its origins as a food coloring to health-related applications. This paper evaluates the efficiency of its extraction from dried Xanthophyllomyces dendrorhous using two combined and consecutive techniques...

Solanum nigrum L., a widely consumed Asian medicinal edible plant, is a promising source of bioactive saponins for functional food applications. This study optimized the extraction of saponins from S. nigrum fruits (8.59% total saponin yield), follow...

Sweet cherry (Prunus avium L.), as a high-economic-value fruit with both nutritional and health functions, faces severely constrained plant growth due to underdeveloped root systems and suboptimal orchard site conditions. Plant growth-promoting rhizo...

Physico-chemical analyses, fatty acid profiles, microbiological analyses and sensory characteristics (assessed by trained judges and by consumers) were carried out on four types of goat cheese produced in artisanal cheese factories using raw milk fro...

Asparagus (Asparagus officinalis L.) is widely recognized for its nutritional and functional properties, attributed to its rich content of polyphenols and antioxidant compounds. However, the content of compounds that remains bioaccessible following t...

Sixteen long-ripened, high-quality Cabrales cheeses from independent producers underwent a comprehensive biochemical and microbiological characterisation. Significant variations in total microbial counts and specific microbial groups were observed am...

In this study, water residue obtained from Salvia desoleana Atzei et Picci steam distillation was evaluated for its antioxidant activity in vitro using different experimental models. In particular, the study evaluated the antiradical and antioxidant...

Chitosan coatings have been demonstrated to be a highly effective and safe approach to extending the shelf life of food. This study, for the first time, evaluates the effectiveness of bamboo-leaf flavonoids (BLFs) added to a chitosan coating to delay...

This study developed chitosan-based active edible coating formulations with antioxidant and antimicrobial properties exhibited by oregano and cinnamon leaf essential oils (EOs) to extend the shelf life of fresh-cut ‘Braeburn’ apples. The...

Surimi gel quality is crucial for seafood product texture and water retention, yet conventional processing often fails to maximize the potential of underutilized species like Hypomesus olidus. This study investigated the effects of ultrasonic power (...

The growing interest in health-promoting diets has brought fermented foods into the spotlight due to their unique microbial compositions and bioactive metabolites. Fermented foods and their beneficial microbiota are expected to stimulate the overall...

The increasing demand for sustainable protein sources has intensified interest in improving the processing efficiency of traditional proteins and developing novel alternatives, particularly those derived from plants and algae. Among various processin...

Water-soluble proteins, as ideal ingredients in food systems, have attracted much attention. However, their applications in the food industry are still limited by inherent shortcomings in stability and functionalities. Complexation with ligands is an...

Postbiotics, as the metabolic products and cellular components of probiotics, possess the characteristics of being non-living yet retaining biological activity. Postbiotics have unique advantages such as high stability, good security, and a clear tar...

The influence of different Saccharomyces cerevisiae (Sc) strains and hop varieties on the physical, chemical and sensory properties of beer was investigated. ISE77, an oenological Sc strain screened for the IRC7 gene and β-lyase activity, and a...

This study investigates the influences of the packaging design of not from concentrate (NFC) orange juice on consumer sensory preferences and purchase intention. We conducted a laboratory experiment with eighty-one individuals, combining physiologica...

A comprehensive characterization of two pressed-curd cheeses produced from ewe’s milk using enzymatic coagulation—Manchego cheese (with Protected Designation of Origin, PDO) and Castellano cheese (with Protected Geographical Indication, P...

Lactiplantibacillus plantarum B22 exhibits a high esterase/lipase activity, but the genomic and probiotic potential remains unclear. We employed an integrated approach combining whole-genome sequencing, molecular docking studies, and phenotypic assay...