Search Results (5,318)

This study investigated the structure, interfacial properties, and digestibility of resveratrol (Res)-loaded soybean lipophilic protein (LP) nanoparticles using a urea-induced disassembly–reassembly approach. Structural analysis confirmed that LP partially restored its secondary to quaternary structures during dialysis, verifying the reversibility of structural reassembly. Analysis of LP–Res nanoparticles showed that increasing urea concentration ([U]) led to the highest encapsulation efficiency (88.32%) and loading capacity (15.91 μg/mg) at 8 M urea. Meanwhile, characterization of interfacial properties indicated that Res-loaded LP–Res nanoparticles improved interfacial features and foam stability, especially under 8U-Res conditions. Furthermore, dynamic in vitro digestion results demonstrated that 8U-Res nanoparticles exhibited sustained release and the highest digestibility (77.8%). These findings reveal the close relationship between LP structural recovery and interfacial functionality, supporting its application as a nanocarrier in nutritional delivery systems. Full article

Growing global concerns over pesticide residues and microbial contamination in plant-derived foods have intensified the demand for sustainable decontamination solutions. Conventional physical, chemical, and biological methods are hampered by inherent limitations, including operational inefficiency, secondary pollution risks, and nutritional degradation. Atmospheric cold plasma (ACP) has emerged as a promising non-thermal technology to address these challenges at near-ambient temperatures, leveraging the generation of highly reactive oxygen/nitrogen species (RONS), ultraviolet radiation, and ozone. This review comprehensively examines fundamental ACP mechanisms, discharge configurations, and their applications within plant-based food safety systems. It critically evaluates recent advancements in inactivating microorganisms, degrading mycotoxins and pesticides, and modulating enzymatic activity, while also exploring emerging applications in bioactive compound extraction, drying enhancement, and seed germination promotion. Crucially, the impact of ACP on the quality attributes of plant-based foods is summarized. Treatment parameters can alter physicochemical properties covering color, texture, flavor, acidity, and water activity as well as nutritional constituents such as antioxidants, proteins, lipids, and carbohydrate content. As an environmentally friendly, low-energy-consumption technology with high reactivity, ACP offers transformative potential for enhancing food safety, preserving quality, and fostering sustainable agricultural systems. Full article

Shubat, a traditional fermented camel milk from Kazakhstan, is renowned for its unique flavor and nutritional properties, though its volatile compound profile remains poorly characterized. In this study, headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (HS-SPME-GC×GC–ToFMS) was employed to qualitatively identify and semi-quantitatively analyze volatile metabolites in seven Shubat samples collected from four regions of Kazakhstan. Of the 372 volatile organic compounds initially detected, 202 were retained after screening, predominantly comprising esters, acids, alcohols, ketones, and aldehydes. Esters, acids, and alcohol were found to be the most abundant categories. Diversity analyses (α and β) revealed substantial variation across regions, likely influenced by Shubat’s rich and region-specific microbiome. An UpSet analysis demonstrated that 75 volatile compounds were shared among all samples, accounting for over 87% of the total volatile content, indicating a chemically stable core. These findings underscore the chemical complexity of Shubat and provide novel insights into its metabolite composition, thereby establishing a foundation for future sensory, microbial, and quality-related research. Full article

Kefir is a historic dairy-fermented beverage produced using lactic acid bacteria and yeast as a starter culture and is considered nutritious with a good taste. Many studies have been conducted to incorporate various possible functional materials into kefir to enhance its nutritional value. This study aims to enrich kefir with 0.25% and 0.5% of Stinging nettle (Sn) powder before fermentation to improve its nutritional value. Stinging nettle (Urtica dioica) is a nutritious and multifunctional herb with a variety of healthful components such as fibers and polyphenols; it has significant potential as a useful food functional ingredient. The physicochemical, microbial, and nutritional properties of kefir fortified with Sn were examined weekly during refrigerated storage for 21 days. The results showed that adding Stinging nettle significantly (p < 0.05) increased the probiotic counts from 7.90 ± 0.22 log to 8.46 ± 0.19 log CFU/g, antioxidant activity (4%), and total polyphenol contents (5%) in kefir yogurt after 12 days of refrigerated storage. The addition of Sn also had a positive effect on the acidity of kefir and increased the viscosity and the syneresis to a certain extent. Furthermore, adding Sn increased lactic acid bacteria counts and the production of short-chain fatty acids after in vitro digestion and colonic fermentation. The results of this study indicated the potential use of Sn powder as a functional ingredient in kefir yogurt and other similar products. Full article

The growing demand for sustainable protein sources has boosted interest in Andean pseudocereals, particularly quinoa (Chenopodium quinoa), cañihua (Chenopodium pallidicaule), and kiwicha (Amaranthus caudatus), due to their complete nutritional profile, high digestibility, and low allergenic potential. Their inclusion in vegetarian and vegan diets represents a viable alternative that can replace animal proteins without compromising on nutritional quality. This study presents a critical review of indexed scientific literature analyzing essential amino acid composition, protein quality values—such as PDCAAS (Protein Digestibility-Corrected Amino Acid Score) and DIAAS (Digestible Indispensable Amino Acid Score)—and the impact of various processing technologies on the functionality of Andean proteins. Results show that these grains contain between 13 and 18 g of protein per 100 g of dry product and provide adequate levels of lysine, methionine, and threonine, meeting FAO (Food and Agriculture Organization) requirements for adult nutrition. Processes such as germination, fermentation, enzymatic hydrolysis, and extrusion have demonstrated improvements in both amino acid bioavailability and functional properties of proteins, enabling their application in gluten-free breads, meat analogs, and functional beverages. Furthermore, emerging strategies such as nanotechnology, bioactive peptide generation, and gene editing via CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats)—a precise genome editing tool—open new possibilities for enhancing the nutritional and functional value of pseudocereals in the food industry. Taken together, the findings consolidate the strategic role of Andean grains as key ingredients in the development of sustainable, functional, and plant-based foods. Full article

Traditional Douchiba (DCB), a bacterial-type fermented soybean condiment, suffers from pronounced bitterness and limited functional attributes, hindering its broader application. To address these challenges, this study innovatively compounded matured Bacillus subtilis-fermented adlay (BFA) with DCB at varying ratios to develop a fermented adlay-DCB seasoning (FADS). Key physicochemical, nutritional, functional, and sensory parameters were systematically analyzed, and a multidimensional quality evaluation system was established via the Entropy Method for composite scoring. Results revealed that BFA integration enhanced the brightness and increased the content of total triterpenoid (by 16-fold) and γ-aminobutyric acid (by 9-fold) in FADS. Notably, electronic tongue analysis demonstrated that BFA significantly reduced the bitterness, after-bitterness, and saltiness intensities of DCB, achieving maximum reductions of 90.12% for bitterness and 87.63% for after-bitterness. Meanwhile, GC-MS profiling identified 89 volatile compounds, with pyrazines, alcohols, and acids as the primary volatile components in FADS. Additionally, the S4 sample (the BFA:DCB ratio = 6:4) achieved the highest composite score (0.64), with pyrazines contributing 0.13 points to the evaluation. In summary, BFA not only significantly mitigated bitterness in DCB but also substantially enhanced its bioactive properties. The results offer a scientific basis for the flavor improvement of fermented seasonings. Full article

The aim of this study was to develop a scientifically substantiated recipe for the functional food granola using plant-derived ingredients selected for their nutritional value and functional properties. The proposed multi-component granola, comprised of a variety of cereals, fruits, and vegetables local to Kazakhstan, comprises ingredients including oats (Syrgalym variety), corn (Tatti-2012), rice (Barakat), buckwheat (Shortandinskaya 3), pumpkin (Karina), apple (Zailiyskiy), and cranberry (Ben Lear). The research methodology included an analysis of the chemical composition of ingredients, the development and testing of ten granola recipes, and an assessment of their nutritional and sensory value. Optimal formula No. 4 provided the following nutritional values per 100 g: protein—12.4 g; dietary fibre—6.8 g; vitamin C—22.3 mg; potassium—617.4 mg; and iron—4.7 mg. Statistical data processing was performed using the Pearson correlation coefficient and Student’s t-test (p < 0.05). The obtained correlation dependencies allowed the contribution of each component to the nutrient profiles to be determined. Sensory evaluation showed favourable taste and organoleptic characteristics of the recipes using fruit and berry components, especially apples and cranberries. The developed recipe can be recommended for inclusion in the diet of athletes, the elderly, and people with insufficient intake of vitamins and minerals. The results have practical value and contribute to the expansion of the range of healthy food products based on the agricultural potential of Kazakhstan. Prospects for further research include the development of specialised formulas for baby food and people with special dietary needs. Full article

Spirulina (Arthrospira spp.) and klamath (Aphanizomenon flos-aquae) are widely consumed cyanobacteria-based food supplements valued for their nutritional and health-promoting properties. However, these products are susceptible to contamination by cyanotoxins, which are potent toxins produced by co-occurring cyanobacteria that may pose health risks to consumers. In this study, we applied an integrated targeted and suspect screening approach to comprehensively assess the presence of cyanotoxins in commercial spirulina- and klamath-based food supplements. Targeted analysis was performed using UHPLC-QqQ under dynamic multiple reaction-monitoring conditions optimized for the determination of twelve cyclic peptide cyanotoxins. Suspect screening was conducted using high-resolution mass spectrometry (HRMS) with a Q-Orbitrap analyser, applying a specific workflow to detect additional related compounds lacking analytical standards. The method enabled the detection and identification of multiple cyanotoxins, including microcystins, nodularin, and anabaenopeptins. The combination of targeted and suspect workflows allowed for a broader coverage of potential related cyanotoxins. Several cyanotoxins were detected in a klamath-based supplement, with high concentrations of microcystin-RR, while additional variants were identified through suspect screening. These findings highlight the need for routine monitoring and stricter regulatory oversight of cyanobacteria-based supplements to ensure consumer safety. Full article

Phenolic compounds contribute significantly to the nutritional and functional properties of wheat, particularly due to their antioxidant activity. In this study, a genome-wide association study was conducted to elucidate the genetic basis of total phenolic content (TPC) and antioxidant activity (AA) in a panel of 144 tetraploid wheat accessions representing diverse subspecies. The panel was evaluated under two different environments, located in Chile and Italy, to assess the influence of genotype, environment, and their interaction. Significant variability was observed for both TPC and AA, with TPC ranging from 0.26 to 0.82 mg gallic acid equivalent (GAE)/g and AA from 0.04 to 0.99 µmol Trolox equivalent (TE)/g. Substantial phenotypic variation and high broad-sense heritability were observed for both traits, underscoring the predominant genetic control. The genome-wide association study, using a mixed linear model (MLM), and the Bayesian information and Linkage-disequilibrium Iteratively Nested Keyway (BLINK) approaches identified 17 significant marker–trait associations, including quantitative trait loci on chromosomes 2B, 3A, 4B, 5A, 5B, and 6B. Notably, QTLs on chromosome 5A were co-localized for both TPC and AA, suggesting potential pleiotropic loci. Candidate genes linked to these loci included flavonol 3-sulfotransferase and peptidylprolyl isomerase, which are involved in phenylpropanoid metabolism and oxidative stress response, respectively. These findings offer valuable insights into the genetic basis of wheat phenolic traits and provide molecular targets for the development of biofortified cultivars through marker-assisted selection. Full article

Natural bioactive compounds found in Momordica charantia including polysaccharides, saponins, polyphenols, alkaloids, and notably polypeptide-p (often referred to as “plant insulin”)—have shown promising potential in shaping nutritional and therapeutic strategies for managing diabetes, metabolic disorders, and other nutrition-related diseases. Both retrospective and prospective analyses of bitter gourd’s functional properties such as its antioxidant, antitumor, immunomodulatory, and antibacterial effects highlight its innovative use as a food ingredient in developing targeted nutritional therapies. Assessing its applicability in the food industry, particularly through the fortification of products with bitter gourd powders, pulp, juice, or extracts, could enhance consumer acceptance and elevate the perceived quality of nutritionally superior foods. The nutrifunctional attributes revealed by its nutritional profile support the strategic integration of bitter gourd into various food formulations, contributing to a broader and more diverse range of dietary options. This diversification is especially valuable in addressing the dietary monotony often associated with diabetic nutrition plans, which continue to present significant challenges. The foundation laid by this review drawing on both theoretical insights and practical applications serves as a springboard for future research into the fortifying potential of bitter gourd-based preparations. Ultimately, such products may be recommended not only as nutritional supplements but also as part of clinical and hygienic-dietetic practices. Full article

Akebia trifoliata is an emerging fruit crop in China, valued for its medicinal and nutritional properties. To elucidate the developmental dynamics of its bioactive compounds, we performed widely targeted metabolomics using Ultra Performance Liquid Chromatography–Tandem Mass Spectrometry (UPLC-MS/MS) across four fruit developmental stages (S1–S4). A total of 1595 metabolites were identified, of which 988 were differentially accumulated and categorized into three distinct accumulation patterns. Flavonoids and phenolic acids exhibited a marked decline during fruit maturation, corresponding with decreasing antioxidant and α-glucosidase inhibitory activities. Conversely, functional oligopeptides and specific terpenoids accumulated significantly at later stages. K-means clustering revealed dynamic shifts in metabolic profiles, and 23 functional oligopeptides with antioxidative, antidiabetic, and ACE-inhibitory activities (angiotensin-converting enzyme, ACE) were predicted. KEGG enrichment highlighted stage-specific pathway transitions from flavonoid biosynthesis during early development to sugar metabolism at ripening. Correlation analysis identified key flavonoids, phenolic acids, and amino acid derivatives associated with antioxidant capacity and α-glucosidase inhibition. This study provides comprehensive metabolomic landscape of A. trifoliata fruit development and offers valuable insights for its functional exploitation in food and medicinal applications. Full article

Due to the prevalence of plastic-packaged foods, as well as the need for real-time food monitoring by consumers, reducing plastic pollution is essential for a healthier environment and nutrition. For these reasons, in this work, biodegradable pH-responsive chitosan films enriched with wine lees-derived anthocyanins were produced, and their pH sensitivity was thoroughly evaluated. Optimization of ultrasound-assisted extraction using ethanol/water mixtures as conventional solvents was conducted and the optimal conditions (regarding total anthocyanin content, total phenolic content, and antioxidant activity) were used to perform a screening of extraction with 16 different Natural Deep Eutectic Solvents. Among them, choline chloride: butylene glycol (1:4), at a concentration of 50% v/v in water, demonstrated the highest anthocyanin recovery and was selected for the preparation of the films. The resulting films exhibited an excellent colorimetric response to pH changes, with a color difference (ΔE) exceeding 6.8 at all tested pH values, improved mechanical properties, nearly zero UV permeability, and their antioxidant activity increased by up to 6.1-fold compared to pure chitosan film. Finally, the film was applied in detecting the freshness of pork meat, exhibiting a ΔE of 15.3. The results demonstrate that the developed film is a promising alternative for intelligent, bioactive, and biodegradable food packaging for food applications. Full article

Bacterial cell morphology might result from natural selection to gain a competitive advantage under environmentally stressful conditions such as nutrient limitation. In nutrient-limited conditions, a higher surface-to-volume ratio is crucial for cell survival because it allows for a more efficient exchange of nutrients and waste products. A bacterial strain YC6860^T isolated from the rhizosphere of rice (Oryza sativa L.) showed pleomorphic behavior with smooth cell morphology and wrinkled surface rods depending upon nutritional conditions. Based on scanning and transmission electron microscopy studies, we hypothesized that the surface-to-volume ratio of cells would increase with decreasing nutrient concentrations and tested this quantitatively. The transition from smooth to wrinkled cell surface morphology could be one of the adaptation strategies by which YC6860^T maximizes its ability to access available nutrients. To characterize the properties of the wrinkled strain, we performed taxonomic and phylogenetic analyses. 16S rRNA gene sequencing results showed that the strain represented a novel, deep-rooting lineage within the order Rhizobiales with the highest similarity of 94.2% to Pseudorhodoplanes sinuspersici RIPI 110^T. Whole-genome sequencing was also performed to characterize its genetic features. The low phylogenetic and genetic similarity is probably related to the wrinkled morphology of the strain. Therefore, we propose that the strain YC6860^T might belong to a new genus and species, named Rugositalea oryzae. In addition, taxonomic analysis showed that YC6860^T is Gram-negative, aerobic, and rod-shaped with regular surface wrinkles under nutrient-limiting conditions, resembling a delicate twist of fusilli, with groove depths of 48.8 ± 3.7 nm and spacing of 122.5 ± 16.9 nm. This unique cell structure with regular rugosity could be the first finding that has not been reported in the existing bacterial morphology. Full article

Gelatin from bovine hide, especially yak hide, is valued in the food and pharmaceutical industries; however, as the most common domestic cattle in China, gelatin made from yellow cattle hide remains unexplored. Thus, the physicochemical properties, nutritional components, and flavor characteristics of gelatin produced from yellow cattle hides and yak hides, both before and after hair removal, were analyzed. It was found that yellow cattle hide gelatin (YCHG) not only had a higher protein content (68.45–71.51%) than yak hide gelatin (YHG) (66.81–67.56%) but also had a higher Fe content (86.75 ± 1.650 mg/kg). Additionally, 17 amino acids were detected in the four bovine hide gelatin samples; among them, dehaired yellow cattle hide gelatin (DYCHG) was richer in sweet-tasting amino acids than the others. Notably, non-dehaired yellow cattle hide gelatin (NDYCHG) featured 4-methyl-3-penten-2-one (with a honey aroma), whereas non-dehaired yak hide gelatin (NDYHG) featured β-pinene, 1-nonanal, acetic acid-D, (E)-2-pentenal, and allyl sulfide. Therefore, yellow cattle hide gelatin (YCHG) exhibits prominent nutritional and flavor properties, suggesting its potential as an alternative raw material for food industry applications. Full article

Strawberry is a popular fruit with great commercial value. It is meaningful to study how to improve strawberry yield and quality in a sustainable way. In this research, the potential impacts of replacing chemical fertilizer (CF) with sheep manure organic fertilizer (SMOF) on strawberry rhizospheric bacteria, soil physicochemical properties, strawberry fruit yield, and nutritional quality were studied through a strawberry field experiment with 16 years of different fertilizer applications. This study showed that, compared with chemical fertilizer, SMOF effectively improved soil physicochemical properties and increased the relative abundance of beneficial bacteria, the absolute abundance of phosphorus-related functional genes pqqC and phoD and bacteria diversity, and enhanced synergistic action among strawberry rhizospheric bacteria. The yield, and the contents of total soluble solids, soluble sugar, soluble protein, and vitamin C, and sugar/acid ratio of strawberry fruit in SMOF treatment were significantly higher than in CF treatment by 40%, 21%, 15%, 46%, 23%, and 41%, respectively (p < 0.05). Pearson correlation coefficient analysis showed that strawberry fruit yield and nutritional quality were positive with soil pH, bacterial diversity, soil enzyme activity, and nutrient content, and negative with soil density. The results showed that long-term SMOF could efficiently improve strawberry performance and rhizospheric health. Full article