Theaflavins, benzotropolone compounds formed during black tea processing via catechin condensation, have drawn attention for their potential health benefits and diverse biological effects. This study evaluated the inhibitory effects of four theaflavin monomers—theaflavin- 3′-gallate, theaflavin-3,3′-digallate, theaflavin-3-gallate, and theaflavin—on eight CYP450 enzymes using pooled human liver microsomes and specific probe substrates, and seven UGT enzymes using human recombinant UGT enzymes...
food science, polyphenols, antioxidants, protein, nutrition
Oudemansiella raphanipes ethanolic extract (ORE) was prepared via ultrasonication-assisted ethanolic extraction and enriched through silica gel and macroporous adsorption resin chromatography to afford a non-/weakly polar fraction (ORE-S) and a polar fraction (ORE-N), respectively. This study aimed to (1) quantify major bioactive components (e.g., polyphenols, alkaloids, and terpenes) in ORE-S and ORE-N, (2) assess their antioxidant activities, (3) correlate compositional differences with...
polyphenols, antioxidants, protein, nutrition, processing
This study utilizes a discrete choice experiment (DCE) to estimate consumer valuation of sustainable aquaculture certification for Atlantic salmon (Salmo salar), one of the most im- portant imported seafood products in South Korea. This experiment investigates consumer preferences across five product attributes: country of origin, product type, preparation method, sustainability certification, and price. Data were collected through an online survey administered by a professional research firm...
protein, nutrition, quality, shelf life, analysis
In order to upgrade the potential of cereal bran arabinoxylan for advanced hydrogel ap- plications, a deep understanding of its gelation process is required. This work provides a comprehensive and systematic analysis of the laccase-catalyzed cross-linking of feruloy- lated arabinoxylan (FAX) to establish a clear link between processing conditions and final hydrogel properties. Endo-1,4-xylanase was used to obtain corn bran FAX rich in ferulic acid moieties, and then we demonstrated that gel...
food science, polyphenols, wheat, flour, starch
This study comprehensively analysed the scientific production of the extraction, characteri- sation, and toxicological risk of resistant starches obtained from agro-industrial by-products. Articles indexed in the Scopus database between 2015 and 2025 were analysed. The results showed a progressive increase in publications led by Chinese institutions, the most notable being Jiangnan University. Most of the studies were published in high-impact journals, with the International Journal of...
antioxidants, noodles, wheat, flour, starch
In this study, a sea buckthorn–wolfberry compound coffee (SWCC) solid beverage was formulated and evaluated based on sensory scores, dispersibility, and water solubility. The optimal formulation consisted of 9% sea buckthorn powder, 16% wolfberry powder, 65% coffee powder, 8% sugar, 1.25% microcrystalline cellulose, 0.5% sodium bicarbon- ate, and 0.25% tricalcium phosphate. The SWCC contained 18.75 ± 0.43 mg RE/g total flavonoids and 4.60 ± 0.04 mg GAE/g total phenols, demonstrating superior...
food science, polyphenols, antioxidants, wheat, protein
Consumer demand for high-quality products, combined with expectations for more sustain- able production systems and animal welfare, is driving major changes in livestock farming practices. It is known that space allowance plays a central role in pig welfare, promoting resting and reducing the incidence of injuries and stress-related behaviors; however, there is little scientific evidence on the effect that available space has on the carcass and meat quality. In this study, space allowances...
wheat, flour, protein, fiber, nutrition
Received: 31 July 2025 Accepted: 12 August 2025 Published: 14 August 2025 Citation: Yoon, Y.; Park, M.-K.; Kim, K.-H.; Lee, G.-H. Correction: Yoon et al. Black Wheat Extracts (Arriheuk) Regulate Adipogenesis and Lipolysis via Adenosine Monophosphate (AMP) Activated Protein Kinase (AMPK)/Sirtuin 1 (SIRT1) Signaling Pathways. Foods 2023, 12, 2727. Foods 2025, 14, 2816. https://doi.org/ 10.3390/foods14162816 Copyright: © 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an...
wheat, protein
Distillation, a crucial step in Baijiu production, profoundly influences its flavor. However, the aroma‑active compounds of Sichuan Xiaoqu Qingxiangxing (SXQ) Baijiu during distil‑ lation remain unclear. Here, we comprehensively analyzed the volatile flavor compound (VFC) composition and alcohol content variations across three key distillation stages (i.e., head, heart, and tail) of SXQ Baijiu using headspace solid‑phase microextraction (HS‑SPME) combined with comprehensive two‑dimensional gas...
wheat, fiber, processing, quality, sensory
The colorimetric food freshness indicator (CFFI) is a promising technology in intelligent food packaging, offering the capability for real-time monitoring of food freshness through colorimetric changes. This technology holds significant promise in mitigating food waste and enhancing transparency across the supply chain. This paper provides a comprehensive review of the classification system for the CFFI, encompassing colorimetric films and sensor arrays. It explores their applications across...
food science, antioxidants, starch, protein, fiber
Rice has excellent nutritional quality as a dietary food and is easily puffed. The aim of this study was to investigate the effects of puffing technology on the physicochemical parameters, structure properties and volatile components of brown rice (BR) and refined rice (RR). XRD and FT-IR spectroscopic data demonstrated that puffing under high temper- ature and pressure conditions triggered starch gelatinization, concurrently reducing starch crystallinity and inducing a V-type polymorphic...
food science, noodles, flour, starch, protein
Background: Saudi coffee, made from Khawlani beans, is known for its sweeter, less acidic flavor and rich content of bioactive compounds. However, traditional preparation methods are time consuming and inefficient in extracting these compounds, limiting their global appeal. This study introduces an ultrasonic-assisted nanoparticle preparation technique to enhance the extraction efficiency, chemical profile, and sensory quality of Saudi coffee. The method aims to overcome limitations of...
polyphenols, starch, nutrition, processing, quality
Hemp possesses significant healthcare value due to its rich composition of unsaturated fatty acids and a distinctive golden ratio of linoleic acid to α-linolenic acid. As a promising special-oil crop, it holds substantial potential for development and utilization. However, the regulatory mechanisms underlying its lipid metabolic pathways remain poorly understood. In this study, the independently bred hemp seed variety Longdama No. 9 was used to construct a regulatory network of the fatty-acid...
food science, wheat, protein, nutrition, processing
Monk fruit extract (Siraitia grosvenorii, MFE) is a natural, non-caloric sweetener known for its intense sweetness, antioxidant properties, and potential metabolic health benefits. While certain aqueous monk fruit decoctions are recognised as non-novel foods in the UK and Ireland due to significant pre-1997 consumption, the European Union (EU) has adopted a more cautious approach under the Novel Food Regulation (EU) 2015/2283. As of October 2024, only one specific aqueous extract of monk fruit...
protein, nutrition, fermentation, safety, analysis
Isothiocyanates (ITCs), which are derivatives of glucosinolates (GSLs) from Brassica plants, have been investigated as anticancer agents. An extensively studied anticancer ITC is sulforaphane, which is found in low amounts in Chinese cabbage. We aim to investigate the types and content of GSLs (precursors of ITCs with anticancer activity) in Chinese cabbage seeds. GSLs from Chinese cabbage seeds were isolated and purified using acidic Al2O3 col- umn chromatography and preparative HPLC. GSL and...
food science, protein, nutrition, processing, color
Quality control of fresh Lycium barbarum during storage presents significant challenges, particularly regarding the unclear relationship between quality characteristics and storage conditions. This study analyzes the changes in qualitative and structural characteristics, including fruit hardness, soluble solid content (SSC), titratable acidity (TA), and vitamin C (Vc), under various storage conditions (temperature, duration, and initial maturity). We employed optimized Latin hypercubic...
starch, nutrition, processing, quality, texture
Fenpropathrin (FPT) residues in tea pose a threat to consumers’ health. Lateral flow im- munoassay (LFIA) offers a rapid and convenient approach for FPT detection. However, existing LFIA formats, particularly those employing fluorescent nanoparticles, are suscepti- ble to interference from the tea matrix’s endogenous fluorescence, limiting their accuracy for FPT analysis. Here, two complementary LFIAs based on gold nanoparticle (AuNP) and carbon nanoparticle (CNP) tags were developed, both of...
polyphenols, protein, fiber, nutrition, quality
There is a growing interest within the food industry sector in applying natural and sus- tainable methods to improve functional, nutritional, and technological properties of foods. In this regard, sprouting and spontaneous sourdough (SD) fermentation, are emerging as promising technological solutions in the bakery industry. The aim of this work was to evaluate the effect of using unsprouted whole-wheat flour (USWF) and sprouted whole- wheat flours (SWFs), obtained under controlled conditions...
food science, polyphenols, wheat, flour, starch
In our previous study, short-chain inulin and inulin neoseries oligosaccharides (SCIINOs) were produced and purified from red onion juice. This study aimed to investigate the effect of SCIINOs on changes in the bacterial composition of fecal microbiota obtained from normal weight, overweight, and obese subjects using in vitro batch fermentation. Fermenta- tion characteristics, including changes in fecal microbiota determined by the V3–V4 region of 16S rRNA amplicon sequencing, residual SCIINO...
food science, protein, fiber, nutrition, processing
Foodborne diseases remain a major global health issue, with over 250 illnesses linked to contaminated food. Effective food safety management relies on well-trained handlers; however, traditional classroom-based, passive learning often lacks engagement and effi- cacy, limiting awareness and hindering the development of a strong food safety culture. Gamification offers a promising alternative for vocational training, enhancing motivation and engagement through interactive, emotionally engaging...
processing, quality, color, storage, safety
Received: 29 July 2025 Accepted: 4 August 2025 Published: 13 August 2025 Citation: Couto, C.; Keating, E. Trace Elements in Food: Nutritional and Safety Issues. Foods 2025, 14, 2802. https://doi.org/10.3390/ foods14162802 Copyright: © 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/ licenses/by/4.0/). Editorial Trace Elements...
noodles, protein, nutrition, processing, quality
Stevia rebaudiana leaves and extracts need to be promptly dried after harvest to prevent microbial activity and preserve their bioactive compounds, including glycosides, flavonoids, and essential oils. Effective drying also reduces moisture and volume, which lowers packaging, storage, and transportation costs. Therefore, innovative drying methods are necessary to maintain stevia’s physicochemical, sensory, and nutritional properties for functional food formulations. This review evaluates...
polyphenols, antioxidants, flour, protein, fiber
Dancong tea is a representative type of oolong tea typically stored for over six months before sale to reduce gastrointestinal irritation. The effects and mechanisms of this storage on gastrointestinal damage remain unclear. Therefore, this study investigated hydrochloric acid and ethanol (HCl/EtOH)-induced gastric injury in mice. The results indicate that six-month-stored Dancong tea (OldT) alleviated gastric injury at low doses but showed no protective effect at high doses; in fact,...
food science, polyphenols, protein, processing, quality
Obesity and related metabolic disorders are major global health challenges. Postbiotics, such as heat-inactivated probiotics, have attracted attention for their improved safety, stability, and potential metabolic benefits compared to live probiotics. However, the comparative anti-obesity effects and mechanisms of live versus heat-inactivated Lactiplan- tibacillus plantarum FRT4 remain unclear, so this study systematically evaluated their effects and mechanisms in high-fat-diet-induced obese...
antioxidants, protein, nutrition, processing, quality
The functional exploration of natural foods, coupled with the increasing prevalence of gastrointestinal motility disorders and the associated therapeutic challenges, has generated significant interest in this field. This study aims to investigate the ameliorative effects of the extract from Pugionium cornutum (L.) Gaertn (EAEPC), a traditional edible vegetable in northwest China’s desert region, on atropine-induced gastroparesis in mice, as well as to elucidate its mechanism in terms of the...
starch, protein, fiber, nutrition, quality
The assessment of food system sustainability requires a profound understanding of the evolution of food production and consumption. Monitoring the transition towards healthier and sustainable diets is crucial for supporting future interventions. This study explores market sales data as an input to investigate and compare current dietary trends in the European Union Member States over 14 years. By analysing consumption trends of major food product categories, including animal-based and...
noodles, starch, protein, nutrition, processing
Kluyveromyces marxianus exhibits advantages such as strong thermotolerance, rapid growth rate, and high safety, making it an excellent host cell for the production of bio-based products. In this study, two exopolysaccharides, KE1 and KE2, were isolated from the fermentation broth of the strain K. marxianus KM-502, and their hydroxyl radical scavenging, DPPH scavenging, and Fe2+-reducing activities were evaluated. In vitro antioxidant assays demonstrated that exopolysaccharide KE2 exhibited...
starch, protein, quality, texture, color
Received: 18 July 2025 Revised: 21 July 2025 Accepted: 6 August 2025 Published: 12 August 2025 Citation: Cruz, R.M.S. Storage and Shelf-Life Assessment of Food Products. Foods 2025, 14, 2795. https://doi.org/10.3390/ foods14162795 Copyright: © 2025 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/ licenses/by/4.0/). Editorial...
protein, fiber, processing, quality, sensory
This paper presents the main trends in antimicrobial resistance (AMR), as well as their health and other consequences; current knowledge about the emergence, spread, and mechanisms of AMR; and the progress to date in understanding possible pathways of resistance through the food chain and the role of food as a vector of antibiotic-resistant bacteria. We have reviewed the main approaches to the prevention and control of the development, selection, and spread of AMR in food-producing animals...
polyphenols, nutrition, processing, quality, sensory
To investigate the effect of body size on muscle quality of common carp (Cyprinus carpio L.), we systematically tracked the dynamic changes in nutrient content, texture, and volatile organic compounds (VOCs) among small-sized (~100 g), medium-sized (~250 g), and large-sized (~600 g) fish (SYRC, MYRC, and HYRC, respectively) over a 30-week feeding trial. The results indicated that the HYRC showed significantly reduced moisture and lipid content, along with increased protein content,...
food science, flour, protein, fiber, nutrition
As Generation Z gradually becomes the dominant consumer group, the catering industry, as a critical sector affecting people’s livelihood, warrants an in-depth investigation into its consumption decision mechanisms. This study, grounded in the online–merge–offline (OMO) context, empirically examines the impact mechanism of frontline employee service competence on the repurchase decisions of Generation Z consumers in the foodservice sector, while testing the mediating roles of customer...
quality, safety, analysis, health, optimization
Antrodia cinnamomea, a renowned rare medicinal fungus in China, is rich in active compo- nents, exhibiting pharmacological effects, such as liver protection, hypoglycemic activity, and anti-tumor properties. Aiming to address the lack of horizontal comparative studies on volatile components of A. cinnamomea under different culture methods and the limitations of traditional detection methods, this study investigated the mycelia of A. cinnamomea cultured by solid-state culture (SAC), liquid...
polyphenols, wheat, nutrition, processing, quality
Carboxymethyl cellulose (CMC) films, derived from sugarcane bagasse agricultural waste (SCB) incorporated with Betalains-nitrogen-doped carbon dots (Betalains-N–CQDs), de- rived from beet root waste (BR), offer a sustainable, smart and naked-eye sensor for strawberry packaging due to their excellent fluorescent and shape memory properties. These CMC-Betalains-N–CQDs aim to enhance strawberry preservation and safety by enabling visual detection of common food contaminants such as bacteria,...
starch, protein, processing, quality, texture
The main objective of this research consists in finding a rapid method for cheese lipidomics based on NMR data. This study plays an important role in differentiation and characteri- zation of cheese samples in accordance with fat composition, especially in the case of fat substitution with exogenous animal or vegetal fat. Our findings play an important role in relation to religious requirements regarding non-allowed foods (pork fat, for example, in some cultures) and in the correct...
protein, nutrition, processing, quality, shelf life
Essential oil blends (EOBs) have been increasingly studied for their multifunctional benefits in animal nutrition and food science. This study evaluates the impact of an EOB composed of eucalyptus and peppermint oil on the physicochemical, microbiological, and sensory characteristics of dairy products—milk, cream, and colonial cheese. Forty lactating cows were assigned to two groups: control and EOB addition (3.6 mL/cow/day) on the diet. Sensory analysis showed that the addition of EOB does...
food science, antioxidants, wheat, protein, nutrition
Melanoidins, generated during the Maillard reaction in soy sauce fermentation, have potential health benefits due to its excellent bioactivity. This study aimed to investigate the antioxidant contributions and structural characteristics of melanoidins in soy sauce. Five molecular weight fractions (1–3 kDa, 3–10 kDa, 10–30 kDa, 30–50 kDa, and >50 kDa) were isolated and their composition was analyzed. Results showed that soy sauce melanoidins mainly comprised proteins, sugars, and phenolic...
polyphenols, antioxidants, wheat, protein, fiber
Biologically derived polymers, such as chitosan, have gained attention as sustainable alternatives to synthetic materials for food and biomedical applications. Fungal-derived chitosan offers notable advantages over crustacean-based chitosan, including a renewable origin and lower allergenic potential. In this study, chitosan was extracted from fungal biomass through a sequential process comprising demineralization, deproteinization, and deacetylation. The extracted material was characterized...
protein, fiber, processing, quality, color
This research introduces magnetic molecularly imprinted polymers (MMIPs) as a novel tool for the efficient extraction and detection of pesticide residues in food products. The MMIPs exhibit a notable adsorption capacity ranging from 15.70 to 23.57 mg g−1, showcasing their efficacy in preconcentrating multiple pesticides. By leveraging Low-Temperature Plasma Mass Spectrometry (LTP-MS) in conjunction with MMIP-based sample pretreatment, the study achieves rapid screening of 108 pesticides in...
food science, starch, protein, fiber, processing
The study was conducted to determine the influence of gratering and fermen- tation parameters on the physicochemical quality of starch obtained from two cassava varieties in Sierra Leone ( i.e., SLICASS 11 and SLICASS 6). Fresh cas- sava roots harvested from the Department of Agricultural Engineering were peeled, washed and grated before fermentation and starch extraction. Fermen- tation was carried out under separate aerobic and anaerobic conditions for a period of Seven days. Physicochemical...
food science, flour, starch, protein, nutrition
A study conducted on burgundy rabbits evaluated the effects of rations con- taining mango ( Mangifera indica), avocado ( Persea americana) and guava ( Psidium guajava) powder. For this purpose, 36 rabbits (20 males and 16 fe- males) aged 60 to 70 days with an average weight of 1012 ± 133 g were divided randomly into 4 equal groups (T0, T1, T2 and T3) of 9 animals each according to body weight (bw). The rabbits were divided throughout the trial, the ani- mals were fed, those of group T0...
food science, antioxidants, wheat, protein, fiber
Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an ad- olescent-friendly functional snack food product in the light of food industry trends. Stages of product development, shelf life/physiochemical analysis (tex- ture, pH, color, and water activity) and sensory evaluation were utilized in developing a functional...
food science, polyphenols, antioxidants, flour, protein
With the aim of optimizing the factors which act on the frying of the fish dish “Garba”, a study using the response surface methodology was carried out. Af- ter an appropriate choice of three variables, 15 experiments led to three sec- ond-order mathematical models linking the responses (temperature, number of reuses, frying time) to the factors and allowing good control of the frying process. After carrying out the tests and analyzing the data, the study provided knowledge of the optimal...
food science, flour, nutrition, processing, quality
Spirulina and Bilberry are underexplored and underutilized in the food indus- try. Therefore, this research focuses on determining the antioxidative proper- ties of Spirulina and Bilberry for future use in functional food product devel- opment. The objective was to determine the Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) in Spirulina and Bilberry extracts (Aque- ous and Ethanol extracts) and their antioxidative potential (2,2-diphenyl-1- picrylhydrazyl (DPPH), Ferric...
food science, polyphenols, antioxidants, protein, nutrition
“Pinhão”, the seed of Araucaria angustifolia, is an important food, being part of the eating habits of Indigenous communities. In this study, we evaluated the oligosaccharide content, resistant starch and the growth of probiotic bac- teria. GF4 (1-fructofuranosylnystose) was the main fructo-oligosaccharides found, in higher contents compared to other food sources. Maltooligosaccha- rides (MOS) represented the main part of the oligosaccharides profile of Bra- zilian pine seeds. In descending...
food science, wheat, flour, starch, fiber
This study investigated the antioxidant activity and alpha-amylase inhibitory potential of the methanolic extract from Vangueria infausta fruits with the aim of exploring its therapeutic and nutritional applications. Bioactive compounds such as total phenolics (TPC) and total alkaloids (TAC) were analyzed. Anti- oxidant activity was assessed using the DPPH, ABTS, FRAP, Ferrozine, Phos- phomolybdate, and Folin-Ciocalteu methods, while alpha-amylase inhibitory activity was determined using the...
food science, polyphenols, antioxidants, starch, nutrition
Osteoporosis is a disease that decreases bone mass and increases bone poros- ity, weakening bones. The Paleo diet is an eating plan that imitates the dietary patterns of the Stone Age. It excludes grains, dairy, and processed foods and emphasizes feeding on lean meats, fruits, vegetables, and nuts. Consumption of the Paleo diet has many positive sides, such as high protein intake and weight loss. Still, excluding dairy products risks calcium and vitamin D defi- ciencies, which are crucial for...
starch, protein, nutrition, quality, safety
Introduction: In Guinea, there is few data on dietary practices socio-eco- nomic and clinical characteristics of elderly diabetics and hypertensives. Methods: This was a descriptive cross-sectional study of people aged 60 years and over, seen in consultation or hospitalised in Conakry University hospitals during the period from 5 September to 15 December 2023 inclusively. Results: Among the 320 subjects included in the study, there were more men (50.6%). The average age was 67 ± 7.69 years;...
food science, protein, nutrition, analysis, health
Cardiovascular diseases are serious pathologies that affect an increasing num- ber of people. Several preventive measures are generally used, including sup- plementing of oils in foods. Our objective was to compare the effects of Tetracarpidum conophorum oil (TC) and corn oil (CO) on serum lipid pro- files of normal male rats. 42 Wistar rats were divided into 7 groups. Diets in- cluded TC oil (groups TC5, TC10 and TC20) and corn oil (groups CO5, CO10 and CO20) in proportions of 5%, 10% and...
food science, starch, protein, nutrition, quality
The food and nutrition situation in Burkina Faso, like most developing coun- tries in sub-Saharan Africa, is marked by growing food vulnerability. The majority of local dishes are being abandoned in favor of a minority of im- ported cereal dishes and other ultra-processed foods. This minority of cereal foods is blamed for stunted growth in children, while ultra-processed foods are linked to chronic diseases such as hypertension, certain types of diabetes and cancer. Knowledge of the...
food science, flour, protein, nutrition, processing
Physicochemical investigations were performed on seeds of Nymphea lotus and N. micrantha consumed in the Senegal River valley. They revealed a composition similar to that of cereals. In order to estimate their intrinsic quality, the determination of their amino acid, fatty acid and monosaccharids profiles was done. The results indicate that monosaccharides are represented specifically by saccharose (7%) and glucose (0.67%); a predominance of stea- ric acid and linoleic acid as unsaturated...
starch, protein, fiber, nutrition, quality