Search Results (2,120)

Consumers are increasingly purchasing nutrient-dense, clean-label foods, a trend that is driving demand for vitamin C-fortified dairy products; however, vitamin C is readily degraded by heat, light, oxygen, and changes to pH. The propensity for vitamin C to degrade makes fortification challenging, and companies incur added cost by including vitamin overages to account for anticipated losses. Encapsulating vitamin C minimizes degradation and increases the nutritional value of dairy products. This review examines four case studies that improve the stability of vitamin C through various encapsulation techniques, including emulsification with spray drying, spray chilling, liposomal encapsulation, and extrusion gelation. Encapsulation of vitamin C with casein gel for use in vitamin gummies, polyglycerol monostearate for drinkable yogurt, liposomes for ice cream, and sodium alginate for flavored milk significantly delayed vitamin degradation. The four case studies demonstrate that vitamin C encapsulation provides a viable solution to reduce vitamin overage by delaying vitamin C degradation, improving product quality, and extending shelf life. Current limitations of encapsulation technology include vitamin coating efficiency, industrial scalability, and the ability to align technologies with nutrient fortification, clean-label, and product shelf-life targets. Full article

Background/Objectives: Professional mixed martial arts (MMA) athletes routinely partake in practices to elicit rapid weight loss before official weigh-in, followed by aggressive rehydration and nutritional recovery before competition. Although weight-cutting strategies have been widely described, there is limited information characterizing nutrient intake, food group selection, and fluid consumption during the pre-weigh-in, post-weigh-in, and fight-day periods. This cross-sectional study examined self-reported dietary intake of professional MMA fighters during the 24 h before weigh-in, post-weigh-in, and on fight day. Methods: Participants self-reported all foods and beverages consumed during three distinct competition phases: pre-weigh-in, post-weigh-in, and fight day. Changes in energy, macronutrient, fiber, sodium, and fluid intake across competition phases were evaluated using linear mixed-effects models. Results: The pre-weigh-in period was characterized by severe carbohydrate and fiber restriction with reduced fluid intake, whereas post-weigh-in intake shifted toward aggressive carbohydrate, fluid, and sodium replenishment alongside reduced fat consumption. Food group analysis demonstrated systematic elimination of vegetables, dairy products, legumes, whole grains, fried foods, and other high-fiber foods before weigh-in, with continued restriction of high-fat and high-fiber foods throughout the recovery period. Conclusions: These findings provide a comprehensive characterization of nutrient intake, food selection, and fluid consumption across the final stages of professional MMA competition preparation. Full article

Two claims dominate popular discussion of US food safety: (1) Food recalls are rising year over year, and (2) undeclared allergens have become the leading cause. In this study, we aimed to (1) test both claims against the openFDA Food Enforcement bulk export for fiscal years (FY) 2013–2025, the post-FSMA-core period following implementation of the FDA Food Safety Modernization Act (FSMA), including 24,761 conventional human-food product recall records; (2) identify the dominant microbiological hazards and undeclared allergens that drive FDA recalls; (3) compare the FDA recall record with USDA Food Safety and Inspection Service (FSIS) recalls of meat, poultry, and egg products; and (4) evaluate potential correlations between FDA and FSIS recall activity and the foodborne-illness burden recorded in CDC’s National Outbreak Reporting System (NORS). Product recall records were recoded into five hazard categories using a validated 70-rule keyword scheme. Our analysis showed that annual product recall records did not increase (mean falling from 2403/yr in FY2013–2017 to 1593/yr in FY2018–2025, Welch t = 3.08, p = 0.024), and microbiological hazards were the largest category in 12 of 13 years, exceeding allergens 1.7-fold cumulatively. Listeria monocytogenes was a major driver of microbiological food recalls concentrated in fresh produce, ice cream/frozen desserts, and dairy/cheese; whereas undeclared milk was by a wide margin the most-cited allergen in food recalls concentrated in dairy/cheese, ice cream, and bakery products. Compared to FDA recalls, FSIS recalls were fewer, more severe (68.6% vs. 45.6% Class I), and allergen-led, reflecting differing inspection frameworks rather than a uniform allergen surge. Overall, food recalls and foodborne outbreak illnesses did not display a significant correlation (Spearman rho = 0.30). Classification lag shortened over the period (rho = −0.32, p < 0.001), a process-efficiency gain that can masquerade as rising recall activity in count-based trackers. Across all four objectives, the recall record describes a maturing, severity-weighted surveillance system rather than a deteriorating food supply. Full article

Hydrolates are aqueous co-products of aromatic-plant distillation whose composition and functionality differ from those of the corresponding essential oils. This critical review links botanical source, distillation conditions, chemical composition, quantitative biological performance, food or agricultural application, and readiness for nano-enabled formulation. Direct hydrolate studies show marked heterogeneity: reported antimicrobial performance ranges from minimum inhibitory concentrations of 5.69–500 μL mL⁻¹ to approximately 1–3.5 log reductions in food models, while antioxidant results depend strongly on the assay and reporting unit. Evidence in foods is most developed for fresh produce, seafood, dairy, meat, and beverages, but direct bakery validation remains a gap. Hydrolates offer aqueous compatibility and generally lower sensory intensity than essential oils, yet low active-compound concentrations, batch variability, microbiological susceptibility, and limited shelf stability restrict reproducible use. Among nano-enabled solutions, one direct lavender-hydrolate nanoemulsion study reported a diameter of 225.4 ± 3.2 nm and a polydispersity index of 0.098 ± 0.011, together with improved antibacterial activity; however, hydrolate-specific encapsulation efficiencies, release kinetics, long-term stability, food validation, and field trials are largely unreported. Liposomes, polymeric nanoparticles, nanogels, and active films therefore remain mostly transferable concepts supported by essential-oil, extract, or isolated-compound studies rather than established hydrolate technologies. Future work should use standardized production and quality markers, free-hydrolate and unloaded-carrier controls, realistic matrices, safety and non-target testing, scale-up analysis, and quantitative sustainability assessment. Hydrolates are promising sustainable phytochemical resources, but claims of nano-enabled advantage require direct comparative evidence. Full article

Fermented beverages are increasingly recognized as promising vehicles for delivering probiotics and bioactive compounds; however, their functionality cannot be explained solely by microbial properties, as it is strongly shaped by interactions between the microorganism, the food matrix, and processing conditions. This review critically synthesizes evidence across fruit-, dairy-, and cereal-based fermented beverage systems, with particular attention to the fragmented and often difficult-to-compare nature of the available literature. Although Saccharomyces cerevisiae var. boulardii (S. boulardii) demonstrates notable tolerance to gastrointestinal and processing-related stresses and has been associated with immunomodulatory and gut-health benefits, the translation of these attributes into consistent beverage functionality remains highly matrix dependent. Evidence derived from in vitro, animal, and clinical studies suggests potential health benefits; however, differences in strains, fermentation conditions, beverage composition, and analytical approaches complicate direct comparisons and may partly explain the variability observed among reported outcomes. Beyond biological performance, important challenges remain regarding stability, ethanol production, sensory acceptance, safety considerations, and industrial implementation. Current evidence indicates that beverage composition and processing conditions are major determinants of S. boulardii performance and may partly explain the variability observed among studies. The review further highlights current knowledge gaps and identifies priorities for the development of next-generation functional beverages based on S. boulardii fermentation. Full article

Xinjiang ranks among the key domestication origins of horses. Local nomadic ethnic groups have a long-standing tradition of consuming equine dairy products, which endows mare-derived dairy matrices with abundant, distinctive and scarce probiotic resources. Equine colostrum is rich in immunoglobulins and growth factors; nevertheless, its pharmacological activities and micro-ecological composition remain poorly characterized. This study aimed to isolate and screen native strains with cholesterol-lowering potential from Xinjiang equine colostrum and conduct a preliminary investigation into their underlying mechanisms. Following isolation and taxonomic identification, one strain of Lactobacillus helveticus, four strains of Lactiplantibacillus plantarum, and two yeast strains including Pichia fermentans and Pichia membranifaciens were obtained. All the aforementioned isolates are indigenous microorganisms naturally inhabiting mare colostrum. In vitro assays demonstrated bile salt hydrolase activity and cholesterol clearance rates ranging from 45.07% to 87.14%, with composite probiotic formulations exhibiting superior efficacy. In vivo results demonstrated that the combination formulation significantly reduced serum levels of total cholesterol, triglycerides, and low-density lipoprotein cholesterol (p < 0.05), alleviated hepatic lipid deposition, and regulated gut microbiota composition—notably by enhancing the abundance of beneficial bacteria. It also increased fecal short-chain fatty acids and decreased bile acid levels. These findings demonstrate that the native strains isolated from mare colostrum possess desirable probiotic properties and lipid-lowering bioactivities. Their unique source and natural combinatorial characteristics provide candidate-strain resources for the development of novel functional foods and nutritional supplements. Full article

Fermented foods and beverages represent a cornerstone of Nigerian food culture, yet their scientific documentation remains fragmented, and their potential within global bioeconomy frameworks is largely unrealised. This review addresses two interrelated gaps: the absence of a comprehensive ethnogeographic analysis of Nigerian fermented foods that integrates ecological, cultural, and agricultural drivers of regional diversity, and the limited examination of these foods as models for circular bioeconomy development. Using a narrative synthesis of peer-reviewed literature spanning 1986–2025, we systematically map the distribution of fermented tuber, cereal, legume, dairy, and fruit products across Nigeria’s major geopolitical zones, demonstrating that agroecological endowment, ethnic composition, trade routes, and cross-cultural interactions shape regional variation. Beyond their socio-cultural significance, Nigerian fermented foods contribute meaningfully to food security by extending shelf life, enhancing nutrient bioavailability, and reducing post-harvest losses. This review further positions ogi (fermented maize gruel) and garri (fermented cassava granules) as model systems for circular bioeconomy integration, demonstrating how by-product valorisation can generate value-added outputs, including animal feed, bioethanol, biodegradable packaging, and organic acids. Key challenges, including food safety deficits, absence of standardised production protocols, and limited regulatory frameworks, are critically assessed. Three priority research directions are identified: metagenomics-based microbiome profiling, development of culturally appropriate starter cultures, and formulation of gender-responsive regulatory instruments. Nigerian fermented foods, properly documented and integrated into innovation systems, represent an underutilised asset for sustainable food system transformation in Sub-Saharan Africa. Full article

Buckwheat husk is the major by-product produced during buckwheat processing. However, despite its high nutritional and functional value, it remains underutilized as an ingredient in functional foods. This review summarizes current knowledge on the botanical origin, chemical composition, extraction approaches, and bioactive properties of buckwheat husk. Particular emphasis is placed on its high content of insoluble dietary fiber and phenolic compounds, especially rutin, which contribute to antioxidant, anti-inflammatory, and antimicrobial activities. Advances in conventional and green extraction techniques used to obtain buckwheat husk concentrates, including ultrasound- and microwave-assisted methods, are discussed. The techno-functional properties of buckwheat husk, such as water- and oil-holding capacity, emulsifying potential, and texture modification, are evaluated in relation to food applications. Reported uses in bakery products, pasta, dairy foods, beverages, and meat systems are critically reviewed. Safety aspects, allergenicity, and antinutritional factors are also considered. Overall, buckwheat husk is positioned as an underutilized resource with significant potential for sustainable functional food development. Full article

Background: Dairy products provide protein, calcium, and other essential nutrients, but intake may vary across sociodemographic and lifestyle groups. Objective: To characterize dairy consumption patterns and identify factors associated with consuming ≥3 dairy servings/day among adults recruited from selected Peruvian cities. Methods: A cross-sectional study was conducted from April to June 2026. Of the 1619 eligible participants, 203 (12.5%) reported no dairy consumption and were analyzed separately for reasons for non-consumption; the final analytical sample included 1265 dairy consumers. Dairy intake was assessed using a culturally adapted questionnaire with content validity evaluated by expert judgment. Descriptive analyses, bivariate tests, and multivariable logistic regression were performed. Results: Mean age was 33.0 ± 13.0 years, and 61.2% were women. The most commonly consumed products were cheese (90.9%), yogurt (85.4%), whole milk (71.2%), and quesillo or fresh cheese (60.8%). Overall, 16.3% consumed ≥3 dairy servings/day. Participants recruited from cities in the Highlands (aOR = 0.54; 95% CI: 0.37–0.79) and Amazon (aOR = 0.59; 95% CI: 0.40–0.87) had lower odds of reaching this threshold than those from the Coast. Middle socioeconomic status was associated with lower odds (aOR = 0.48; 95% CI: 0.34–0.67), whereas physical activity ≥3 times/week was associated with higher odds (aOR = 1.53; 95% CI: 1.09–2.14). Perceived lactose intolerance was the most frequently reported reason for non-consumption (46.8%). Conclusions: Consumption of ≥3 dairy servings/day was uncommon. Socioeconomic differences were the most consistent correlate, while geographic and physical activity associations warrant cautious interpretation. Full article

The Mediterranean diet is recognised as one of the healthiest dietary patterns worldwide; however, adherence has declined even within Mediterranean populations. This study investigated Mediterranean diet adherence and examined its associations with preferences for traditional dairy products and olive-related products among adults participating in a study in Cyprus. A cross-sectional online survey was conducted among 273 adults using a structured questionnaire that included sociodemographic and lifestyle characteristics, the 14-item Mediterranean Diet Adherence Screener (MEDAS), and questions assessing preferences for and consumption of dairy products, olive oil, olive-derived products, and foods prepared with olive oil. Descriptive statistics, principal component analysis, and multiple linear regression were performed. The mean MEDAS score was 8.1 ± 2.6; using study-specific descriptive categories, 40.0% of participants had scores classified as good to excellent adherence. Olive oil was the most preferred and most frequently consumed olive-related product, with 75.1% of participants reporting that they “liked very much” olive oil and 49.8% consuming it daily. In the primary multivariable analysis, older age, greater traditional dairy preference, greater olive-related preference, and more frequent olive-related consumption were associated with higher MEDAS scores, whereas sex, body mass index, smoking status, and physical activity were not significantly associated with MEDAS score. However, in a sensitivity analysis excluding the two olive-oil-related MEDAS components, the olive-related preference and consumption associations were no longer statistically significant. Overall, traditional food preferences were associated with Mediterranean diet adherence within this convenience sample; however, the olive-related findings should be interpreted cautiously because of potential construct and measurement overlap. Given the cross-sectional design and demographic characteristics of the sample, these findings do not establish temporality or causality and should not be considered representative of the general adult population of Cyprus. Full article

Chicory root has been used in traditional medicine, as a vegetable, and as a coffee substitute, and over the years it has become popular for its inulin content, becoming one of the major commercial sources of inulin for food applications. This review is intended to update knowledge in the field of chicory root inulin application and commercial inulin, as its use has been on the rise over the past decade. The techno-functional behavior of inulin in foods is primarily related to its degree of polymerization, and it can be used in various products such as dairy, meat, bakery products, and confectionery. In addition to providing basic information about the structure and properties of inulin, this review explores chicory root and commercial inulin’s application in the aforementioned categories of food products by suggesting the appropriate amount of added inulin to achieve the desired properties, the form in which it is used, its functional role, key processing conditions, and its limitations. Inulin can be used to improve the nutritional value of foods, modify texture, replace fat and sugar, and enhance probiotic viability; however, its impact on sensory characteristics cannot be neglected. Full article

Background/Objectives: Nutrition during school age is a key public health issue, as eating habits formed in this period may affect growth, cognitive development, and future health. This study aimed to assess food consumption frequency and age, gender, and socio-demographic differences in dietary patterns among schoolchildren aged 7–17 years in Karaganda, Kazakhstan. Methods: A cross-sectional study was conducted among schoolchildren aged 7–17 years attending state secondary schools in Karaganda, Kazakhstan, from September 2025 to February 2026. Food consumption frequency was assessed using a bilingual Russian–Kazakh questionnaire developed by the authors based on food frequency questionnaire approaches and adapted to the Kazakhstani context; the questionnaire included 41 food items, including national meat products and traditional fermented milk drinks, and Principal Component Analysis was applied to identify dietary patterns. Results: A total of 864 schoolchildren aged 7–17 years were included in the study, with comparable distribution by sex and age groups. Frequent consumption of fast food, coffee, processed and canned meat products increased markedly with age, while consumption of milk, fermented dairy products, juices, fresh fish and berries was lower, especially among older adolescents. Principal Component Analysis identified three dietary patterns—“processed and fast-food”, “traditional meat-based”, and “mixed dairy-based pattern”—with the processed and fast-food pattern more strongly associated with older age, non-Kazakh ethnicity, and school location in the South-East district. Conclusions: The findings indicate age-related shifts toward less balanced dietary choices among Karaganda schoolchildren, particularly among adolescents, supporting the need for targeted school- and family-based interventions to reduce fast food, sugary drink, coffee, and processed meat consumption while promoting healthier food choices. Full article

Probiotics have received widespread attention due to their beneficial effects on human health. However, ensuring their viability and functionality during processing, storage, and gastrointestinal transit can be challenging. Encapsulation technology represents a key strategy to address these issues. Among available encapsulation technologies, polysaccharide-based systems have garnered growing interest. This review provides a detailed overview of the characteristics and applications of various polysaccharides, as well as representative strategies for their modification. In addition, the formulation of polysaccharide-based composite wall materials combined with additional polysaccharides, proteins, or metal ions is discussed as an effective strategy for enhancing the stability of encapsulated probiotics Encapsulation techniques, including extrusion, emulsification, spray drying, freeze drying, electrospraying, electrospinning, and layer-by-layer assembly, are critical for probiotic viability, storage stability and release behavior. The review also considers emerging approaches, such as 3D bioprinting and microfluidics, and applications in dairy products, including impacts on product quality and functional properties. Overall, the review describes the application potential of polysaccharide-based encapsulation and future research directions for dairy products and other functional foods. Full article

Previously, food processing and nutrition sciences operated as distinct scientific domains; however, increasing health concerns have highlighted the need for integrated perspectives and practical food classifications. This study aimed to assess participants’ knowledge of food processing classification according to the NOVA system and investigate its association with ultra-processed food (UPF) consumption patterns and nutrient intake. A cross-sectional study of 403 healthy students (18–30 years) was conducted. Participants were asked to classify each food according to its level of processing. Dietary intake was assessed in a subsample of 190 participants who completed the 24-h dietary recall assessment and had complete dietary data available. Higher food processing knowledge was associated with lower UPF consumption (B = −0.241, 95% CI: −0.414 to −0.068; p = 0.006). Participants with lower knowledge exhibited higher mean consumption of bread and bakery products, breakfast cereals, savory snacks, dairy products, ready-to-eat meals, and processed meats. After adjustment for age, no significant differences in nutrient intake were observed between knowledge groups. Full article

Artificial intelligence (AI) is transforming dairy quality assessment by enabling rapid, non-destructive, and data-driven monitoring across the dairy supply chain. Conventional analytical methods, although accurate, are often labor-intensive, time-consuming, and unsuitable for real-time applications. The integration of advanced sensing technologies with AI has therefore emerged as a promising approach for improving dairy quality control and food safety. This review examines recent advances in AI-enabled dairy quality assessment, covering spectroscopy-based sensing technologies, biomimetic sensing systems, machine vision, and multimodal data fusion. Particular attention is given to their applications in major dairy products, including raw milk, milk powder, cheese, and yogurt. Comparative analysis shows that AI-assisted sensing significantly enhances the accuracy, efficiency, and automation of compositional analysis, adulteration detection, microbial screening, freshness evaluation, and defect inspection, while multimodal approaches offer new opportunities for comprehensive quality assessment. The review further highlights the emerging role of explainable artificial intelligence (XAI) in improving the transparency and trustworthiness of dairy detection systems. Recent advances in feature attribution, decision interpretation, and uncertainty quantification are discussed, together with challenges related to data scarcity, model generalization, cross-instrument transferability, and explainability evaluation. Future developments in multimodal foundation models, standardized datasets, and explainable intelligent systems are expected to accelerate the deployment of trustworthy and scalable dairy quality assurance frameworks. Full article