Foods, Volume 14, Issue 19

FVPB1, a novel heteropolysaccharide, was extracted from the Flammulina velutipes fruiting body, and its structure was determined by methylation analysis, nuclear magnetic resonance (NMR) spectroscopy. FVPB1 demonstrated efficacy in inhibiting lipid a...

Collagen peptides derived from fish skin may be limited in food applications due to undesirable flavors. To investigate the effects of Maillard reaction modification on their physicochemical and flavor properties, collagen peptides from tilapia skin...

Lipids obtained from microalgae have recently received significant attention from the energy and food industries. Microalgae are promising alternatives and are more sustainable sources of lipids for the food industry, which faces a growing demand for...

The demand for sesame oil is increasing due to its nutritious and medicinal qualities and industrial applications such as biodiesel production. Mechanical oil extraction is commonly used although yield is lower. Roasting conditions could improve oil...

In this study, we conducted a whole-genome analysis of the Lacticaseibacillus paracasei subsp. paracasei 2LB isolated from Kazakh traditional fermented milk (koumiss) to identify genes associated with the safety and probiotic potential of the strain....

Pea protein is increasingly used as a plant-based alternative for fining white wines, aiming to reduce excessive polyphenols while replacing animal-derived or synthetic agents such as PVPP. This study compared pea protein alone (P), PVPP (PV), and un...

Soybeans (Glycine max) are nutrient-dense legumes and a high-quality plant-based protein source containing all essential amino acids. With a protein content of 36–40%, soy surpasses many other plant-derived proteins in nutritional value. Its bi...

Chicken meat is highly consumed worldwide due to its nutritional value, but its high water content and abundance of polyunsaturated fatty acids make it particularly vulnerable to structural and oxidative damage during freezing and thawing. Slow freez...

Young child formula (YCF) products are important sources of nutrients for children 1–3 years of age. Salt equilibria and protein glycation are two of the crucial aspects affecting nutritional properties and digestive behaviors of YCF, but detai...

Potato protein (PP) at concentrations of 0.025–0.3% was added to tropical fish surimi, including lizardfish (LZ) and threadfin bream (TB), and cold-water fish, namely Alaska pollock (AP) and Pacific whiting (PW), to examine its effect on proteo...

Consumers increasingly demand dairy products with improved nutritional quality, particularly regarding their fatty acid (FA) composition, due to recognized implications for human health. This study aimed to evaluate the modification in the compositio...

A rapid targeted screening method for 22 compounds, including flavonoids, glycosides, and phenolics, in Dendrobium officinale was developed using UHPLC–MS/MS, demonstrating good linear correlation coefficients, precision, repeatability, and sta...

Postbiotics, as a novel class of functional components, have garnered considerable scholarly and industrial interest due to their distinctive advantages in food processing applications and their positive impact on human health. Although postbiotics h...

The influence of lighting color on food is a multidimensional process, linking visual interventions with people’s perception of food appearance, physiological responses, and psychological associations. This study, as a preliminary exploratory r...

The quantification of volatile compounds in virgin olive oil poses several analytical challenges due to the existence of different concentrations, chemical families, and the possible matrix effect. Accurate quantification, using adequate methodologic...

Natural Deep Eutectic Solvents (NADES) were synthesized from food-grade components and evaluated as green extractants for the simultaneous recovery and liquid chromatography coupled to quadrupole-Orbitrap mass spectrometry (LC–Q-Orbitrap-MS) an...

The objective of this study was to investigate the effects of fractionation by sieving on cold-pressed camelina cake by separating it into particle-sized fractions and evaluating their nutritional and functional properties. Two Camelina sativa variet...

Dietary fiber (DF) is essential for digestive health, and wheat bran is a potential source because of its high fiber content. Extrusion processing enhances wheat bran’s functional properties by modifying its structure. This study aimed to exami...

Sugar beet pulp (SBP), a byproduct of the sugar industry, presents significant potential for enhancing economic benefits and promoting sustainable development through its comprehensive utilization. SBP is rich in fiber, with its soluble dietary fiber...

Foodborne pathogenic bacteria in meat pose a serious threat to human health. Traditional detection methods for these bacteria are often time-consuming and labor-intensive. In this study, we applied surface-enhanced Raman scattering (SERS) combined wi...

Halophytes are increasingly recognized as sustainable crops that offer a wide range of nutrients. This study provides a nutritional characterization of annual (Salicornia europaea) and perennial (Sarcocornia fruticosa, Arthrocaulon macrostachyum) spe...

The taste, aroma, and sensory characteristics of cherries are key factors influencing consumer acceptance. In this study, the sensory evaluation, biochemical characteristics, and their relationships with consumer satisfaction of several representativ...

Potatoes are the most extensively cultivated vegetable crop in Canada and rank as the fifth largest primary agricultural commodity. Given their diverse end uses and significant market value, particularly in processed forms, ensuring consistent qualit...

This study evaluated the potential of silibinin linoleate (SL), a natural derivative of silibinin, as an antioxidant to improve the thermal stability of sunflower oil (SF). SL was synthesized through green technology by enzymatic esterification, usin...

In this study, the insufficient ability of tartary buckwheat protein (TBP) to stabilize Pickering emulsions was addressed by preparing TBP–sodium alginate (SA) composite particles via cross-linking and systematic optimization of the preparation...

In this study, inter-brand variations in volatile flavor compound profiles of four lager beers were systematically investigated by integrating sensory evaluation with GC-MS, GC×GC-TOF-MS, and GC-O-MS. A total of 594 volatile compounds were iden...

Conventional grain monitoring systems often rely on isolated data points (e.g., point-based temperature measurements), limiting holistic condition assessment. This study proposes a novel Mechanism and Data Driven (MDD) framework that integrates physi...

This review consolidates recent advancements in microbial biotechnology for sustainable food systems. It focuses on the fermentation processes used in this sector, emphasizing precision fermentation as a source of innovation for alternative proteins,...

This study systematically analyzed the multidimensional effects of Lactobacillus fermentation on Pueraria lobata (PL) and investigated the potential mechanisms underlying its hypolipidemic activity. Results indicated that fermentation significantly i...

The increasing complexity of modern food production demands advanced solutions for quality control (QC), safety monitoring, and process optimization. This review systematically explores recent advancements in machine learning (ML) for QC across six d...

Accurate and rapid extraction of pesticide residues in fruits is crucial for timely food safety monitoring. However, conventional extraction methods remain labor-intensive and time-consuming, often requiring hours for sample preparation. Here, we pre...

Low-temperature storage causes chilling injury (CI) in pomegranate fruit and influences anthocyanin accumulation. However, the exploration of characteristic anthocyanins in pomegranates and their association with CI remains poorly understood. In this...

As native bovine whey (WHEY) poses environmental concerns as a high-water-content by-product, this trial aimed at assessing the effectiveness of a thermal–mechanical microparticulation coupled with a fermentative process to concentrate it into...

This study investigated the influence of different pectin concentrations (0%, 0.1%, and 0.5%) on the physicochemical, antioxidant, and sensory properties of blackberry jam (Rubus fruticosus L.) prepared from fruits harvested at three altitudinal loca...

Dendrobium officinale (Orchidaceae) is a commonly used medicinal and edible herb. Although its anti-ageing properties have been demonstrated, the underlying mechanisms remain unclear. We employed network pharmacology and molecular biology techniques...

Danube Delta (DD), an ecologically vulnerable site, together with fish populations, which are significant food resources, are largely exposed to heavy metal contamination. This study was developed in the Babina–Cernovca sector of DD in Septembe...

Sugarcane juice (SJ) is a naturally sweet beverage rich in sucrose but prone to microbial contamination, raising concerns among health-conscious consumers. This study aimed to develop a functional SJ enriched with fructooligosaccharides (FOS) using e...

Vibrio parahaemolyticus is a primary foodborne pathogen in seafood that endangers consumers’ health. It is vital to develop novel prevention and control strategies due to its extensive transmission and drug resistance. This work aimed to examin...

The landscape of food analysis is being reshaped by the transformative power of data handling tools, including chemometrics, machine learning, and artificial intelligence (AI) [...]

Complex matrix of vegetable severely interferes with enzyme-linked immunosorbent assay (ELISA) accuracy, limiting its application in parathion residue detection. This study investigated the interference mechanism of vegetable matrix, including chloro...

Chaenomeles japonica (Chaenomeles japonica Thunb. Lindl. ex Spach.) is gaining increasing attention due to its high nutritional value and potential for industrial use. The development of new breeding clones (potential new cultivars) with improved mor...

The custard apple (CA) is a noble fruit in tropical regions worldwide. It has attracted a growing interest due to its organoleptic properties and nutritional value. With the expansion of international trade, both its cultivation and consumption have...

Aflatoxin (AF) contamination in pistachios remains a critical food safety and trade challenge, given the potent carcinogenicity of AF-B₁ and the nut’s high susceptibility to Aspergillus infection throughout production and storage. Traditional d...

Radiation-induced intestinal injury (RIII), a severe complication of abdominopelvic radiotherapy, causes intestinal ischemia, ulcers, and necrosis, severely impacting patients’ quality of life. Currently, effective treatments are limited, and a...

Poultry meat, due to its high content of polyunsaturated fatty acids, is particularly susceptible to lipid oxidation, which affects its quality and shelf life. Optimizing meat composition, including fatty acid profile and antioxidant activity, is ess...

Cordyceps militaris (C. militaris) is a medicinal fungus renowned for its diverse therapeutic properties, largely attributed to bioactive compounds such as cordycepin, polysaccharides, adenosine, D-mannitol, carotenoids, and ergosterol. However, the...

Essential oils play important roles in the modern food industry as additives and spices. At the same time, most essential oils have broad-spectrum bacteriostatic properties and can be used as natural antimicrobial materials. However, the application...

The collagen jelly market is expanding amidst rising consumer health consciousness. However, the high sugar and calorie contents of traditional collagen jellies make them unsuitable for patients with diabetes or obesity. The aim of this study is to d...

Blending is a promising strategy during the partial replacement of plant with animal proteins. This, however, may lead to alteration in the technofunctional properties of the resultant blends. In this study, partial replacement of milk protein concen...

The inhibition mechanism and binding properties of four phenolic acids (ferulic acid (FA), p-coumaric acid (CA), gallic acid (GA), and protocatechuic acid (PA)) on xanthine oxidase (XOD) were investigated. All four phenolic acids acted via a mixed in...