The use of microwaves (MWs) has been proposed as an energy-efficient method for reduc- ing checking. Along with understanding moisture distribution, it is essential to consider structural characteristics to explain how MWs reduce checking. The influence of MWs on these characteristics depends on the food matrix’s dielectric and viscoelastic properties, which vary significantly between fresh and pre-baked dough. This study investigates the effects of MW treatment applied before (MW-O) or after...
wheat, flour, starch, protein, nutrition
Acetate may act as a signaling molecule, regulating Paracin 1.7 production via quorum sensing (QS) in Lacticaseibacillus paracasei HD1.7. The “acetate switch” phenomenon re- quires mechanistic exploration to optimize Paracin 1.7 production. The “acetate switch” phenomenon delays with higher glucose levels (30 h, 36 h, and 96 h). Before the occur- rence of the “acetate switch”, the ATP content increases and peaks at the “acetate switch” point and the NAD+/NADH ratio decreases, indicating energy...
antioxidants, protein, processing, color, fermentation
(1) Background: This study investigated changes in bioactive components and volatile com- pounds (VCs) during the production of red millet by comparing two varieties: Miao Xiang glutinous millet (waxy) and Jigu-42 (non-waxy). The samples were solid-state-fermented with “Red Ferment” and evaluated for bioactive components. (2) Methods: Multiple an- alytical methods—including principal component analysis (PCA), partial least squares- discriminant analysis (PLS-DA) and orthogonal PLS-DA...
food science, polyphenols, wheat, flour, starch
PET (polyethylene terephthalate) bottles contain different chemicals that can act as en- docrine disruptors. Phthalates and bisphenol A can be found in various foods and bever- ages packaged in PET packaging or aluminum cans. For some phthalates, the European Union has established specified tolerable daily intakes for humans. This study aimed to establish the changes, types of phthalates (dimethyl phthalate, diethyl phthalate, diisobutyl phthalate, dibutyl phthalate, bis(2-ethylhexyl)...
polyphenols, protein, quality, color, shelf life
Probiotics have been widely explored for their potential in managing hyperuricemia. However, their isolation and identification are fundamental prerequisites for practical application. In this study, 254 lactic acid bacteria (LAB) strains were isolated from Chinese sauerkraut and screened for probiotic potential based on genomic and pheno- typic characteristics, as well as nucleoside-degrading activity relevant to decrease serum urate. Among them, Lactiplantibacillus plantarum (L. plantarum)...
food science, noodles, flour, protein, nutrition
Grains and their derivatives play a crucial role as staple foods for the global popula- tion. Identifying grains in the food chain that are free from mycotoxin contamination is essential. Researchers have explored various traditional detection methods to address this concern. However, as grain consumption becomes increasingly time-sensitive and dynamic, traditional approaches face growing limitations. In recent years, emerging techniques—particularly molecular-based vibrational spectroscopy...
wheat, flour, starch, protein, nutrition
The current study explores the changes in beef quality following partial freezing and during superchilled storage, alongside chilled storage comparisons. Kinetic models were devel- oped to predict changes in colour difference (∆E), thiobarbituric acid−reactive substances (TBARS), total volatile basic nitrogen (TVB−N), drip loss and firmness. Beef samples were partially frozen in an air blast freezer at −30 ◦C for 9 min prior to storage at −5 ◦C, −4 ◦C, −2.8 ◦C, −1.8 ◦C. Chilled beef samples...
food science, protein, fiber, nutrition, processing
Sweet potato is a valuable root due to its nutritional benefits, health-promoting properties, and technological applications. The peel, often discarded during food processing, can be employed in the food industry, supporting a circular economy. Purple sweet potato peel (PSPP) is rich in anthocyanins, which can be used as natural colourants and antioxidants. Optimising their extraction can enhance yield and reduce costs. The current work aimed to optimize anthocyanin and antioxidant recovery...
polyphenols, antioxidants, starch, protein, nutrition
This study evaluated and compared two encapsulation techniques—co-crystallization and ionic gelation—for stabilizing bioactive components derived from lavender distil- lation residues. Utilizing aqueous ethanol extraction (solid residues) and concentration (liquid residues), phenolic-rich extracts were incorporated into encapsulation matrices and processed under controlled conditions. Comprehensive characterization included encapsulation efficiency (Ef), antioxidant activity (AA), moisture...
food science, polyphenols, antioxidants, protein, fiber
The market for specialised kiwifruit varieties, such as those with red pulp, remains a niche sector with considerable growth potential in several European countries, including Spain, Italy, Germany, and France. This study applies to the Rasch model to gain a comprehensive understanding of consumer behaviour, specifically pertaining to preferences, attitudes, and propensity towards purchasing both conventional and novel kiwifruit variants. A questionnaire was developed and administered to...
fiber, nutrition, quality, texture, color
Apples and Korean green chili peppers are rich in phytochemicals and recognized for their diverse bioactive properties. Given the potential to enhance these beneficial compounds, this study investigated the effects of mineral supplementation during cultivation on the antioxidant and antiproliferative activities of extracts from both crops. Mineral-enriched cultivation significantly increased the total phenolic and flavonoid contents in both crops, which was accompanied by enhanced DPPH and...
food science, polyphenols, antioxidants, protein, nutrition
Although corn germ meal is a rich source of dietary fiber, it contains a relatively low pro- portion of soluble dietary fiber (SDF) and is frequently contaminated with high levels of zearalenone (ZEN). Solid-state fermentation has the dual effects of modifying dietary fiber (DF) and degrading mycotoxins. This study optimized the solid-state fermentation process of corn germ meal using Bacillus subtilis K6 through response surface methodology (RSM) to enhance SDF yield while efficiently...
food science, polyphenols, wheat, protein, fiber
The covalent cross-linking of caseins by the enzyme transglutaminase (Tgase) stabilizes the structure of casein micelles. In our study, the effects of a pretreatment of skim milk (SM) by Tgase on milk protein fractionation by microfiltration were tested. Tgase was found to induce amount-dependent modifications of all milk proteins in SM and a reduction in deposit resistance for laboratory dead-end filtrations of up to 20%. This improvement in process performance could partially be confirmed in...
protein, processing, sensory, texture, storage
The integration of functional ingredients into 3D food printing formulations presents both opportunities and challenges, particularly regarding the printability and structural integrity of the final product. This study investigates the effect of incorporating omega-3 fatty acids encapsulated in pea protein into a model food gel composed of gelatin and iota-carrageenan. Four formulations with varying concentrations of encapsulated omega-3 (0%, 3%, 3.75%, and 6%) were evaluated for their...
food science, starch, protein, fiber, nutrition
Pesticide residues in fruits and vegetables pose a serious threat to food safety. Tradi- tional detection methods have defects such as complex operation, high cost, and long detection time. Therefore, it is of great significance to develop rapid, non-destructive, and efficient detection technologies and equipment. In recent years, the combination of spectroscopic techniques and imaging technologies with machine learning algorithms has developed rapidly, providing a new attempt to solve this...
wheat, protein, processing, quality, texture
Oxidative stress, driven by impaired antioxidant defence systems, is a major contribu- tor to cognitive decline and neurodegenerative processes in brain ageing. This study investigates the neuroprotective effects of a natural compound mixture—composed of Hericium erinaceus, Palmitoylethanolamide, Bilberry extract, and Centella asiatica—using a multi-step in vitro strategy. An initial evaluation in a 3D intestinal epithelial model demonstrated that the formulation preserves barrier integrity...
polyphenols, antioxidants, wheat, starch, protein
The replacement of animal fat with unsaturated lipid sources in processed meats enhances nutritional value but introduces challenges regarding oxidative stability and sensory ac- ceptability. In this study, the effects of replacing pork back fat with pre-emulsified walnut, linseed, or algal oils on the proximate composition, fatty acid profile, nutritional indices, lipid oxidation, and sensory properties of chicken frankfurters were investigated. Four formulations were prepared: a control...
food science, antioxidants, wheat, protein, fiber
Seafood processing byproducts (SB) such as bones and skin can be safely used as food ingredients to increase profitability for the seafood sector and provide nutritional value. An online survey of 716 US adult seafood consumers was conducted to explore SB trial intent, responsiveness to health and safety information, and associated elicited emotions (nine-point Likert scale). Consumers’ SB-elicited emotions were defined as those changing in reported intensity (from a baseline condition) after...
food science, protein, nutrition, processing, quality
This study investigated the effects of Lactococcus lactis subsp. 1.2472 (L)-, Streptococcus thermophilus 1.2718 (S)-, and thermostable Lactobacillus rhamnosus HCUL 1.1901-1912 (T)- fermented rice flour with inoculum levels of 3–11% (w/w) on rice bread staling. Opti- mal staling resistance was achieved, as follows: 9% L-fermented rice bread (LRB), 7% T-fermented rice bread (TRB), and 5% S-fermented rice bread (SRB). Lactic acid bacteria- fermented rice flour significantly enhanced hydration...
noodles, wheat, flour, starch, protein
Clinical trials serve as a cornerstone in the meticulous assessment of the efficacy and myriad health benefits that functional foods offer. These trials are not merely confined to the specific domain of functional foods; rather, they resonate throughout the expansive realms of nutrition science and public health, illuminating the intricate interdependencies that exist among these disciplines. This interconnectedness is becoming increasingly apparent, emphasizing the significant influence of...
food science, polyphenols, antioxidants, starch, protein
The illegal sale of mussels is a persistent problem for food safety and public health in the Campania region, where bivalve molluscs are often sold without traceability, evading regulatory controls. In this study, ten batches of mussels seized from unauthorized ven- dors were analyzed to evaluate their microbiological safety and trace their geographical origin. High loads of Escherichia coli, exceeding European regulatory limits (Regulation (EC) No 2073/2005), were detected in all samples. In...
processing, quality, color, shelf life, packaging
The intrinsic relationship between food and health has led to growing interest in functional foods, particularly among athletes seeking to optimize performance and recovery. This study investigates the impact of product information and sensory attributes on athletes’ willingness to pay for an innovative high-protein bread. Utilizing a two-treatment ex- perimental design, athletes were exposed to sensory evaluations either before or after receiving information. A combination of hedonic sensory...
wheat, flour, protein, fiber, nutrition
This study investigated the gel performance of Spanish mackerel surimi gels (SMSGs) modified by three anionic polysaccharides: κ-carrageenan (KC), ι-carrageenan (IC), and gellan gum (GG). By incorporating polysaccharides, SMSGs showed a 24.9–103.4% improve- ment in gel and textural properties, in which KC and IC had more improvement effects than GG. Moreover, polysaccharides led to a 10.7–13.1% increment in WHC, a shortened water migration from 61.34 to 52.43–55.93 ms in T22, and enhanced...
food science, polyphenols, wheat, starch, protein
Electrochemical biosensors are revolutionizing food testing by addressing critical limita- tions of conventional strategies that suffer from cost, complexity, and field-deployment challenges. Emerging fluorescence and Raman techniques, while promising, face intrinsic drawbacks like photobleaching and matrix interference in opaque or heterogeneous sam- ples. In contrast, electrochemical biosensors leverage electrical signals to bypass optical constraints, enabling rapid, cost-effective, and...
antioxidants, flour, starch, protein, fiber
In this study, whole grain sorghum flour was used to partially substitute the gluten-free flour blend in cookie formulation at 20% (C20) and 40% (C40) replacement levels. The goal was to explore its potential to improve the nutritional value and sensory appeal of cookies relative to conventional and commercially available gluten-free alternatives. Nutritional analysis revealed that cookies with added sorghum flour showed increased levels of protein, ash, and polyphenolic compounds, while...
polyphenols, antioxidants, wheat, flour, starch
Dietary fiber (DF) is one type of carbohydrate that cannot be digested by the gastrointestinal tract. It is widely recognized as an essential ingredient for health due to its remarkable prebiotic properties. Studies have shown that DF is important in the management of metabolic diseases, such as obesity and diabetes, by regulating the balance of gut microbiota and slowing down the absorption of glucose. It is worth noting that patients with metabolic diseases might suffer from intestinal...
food science, wheat, flour, starch, protein
This study evaluated the authenticity of olive oil in canned tuna products from the Slovenian market using both official methods, including fatty acid (FA) profiling, determination of the equivalent carbon number difference (∆ECN42), and sterol analysis, and an advanced method: stable carbon isotope analysis (δ13C) of FAs obtained through compound-specific isotope analysis (CSIA). Results from both methods confirmed that all 10 samples were authentic, as per the limits set by EU Regulation...
polyphenols, quality, sensory, shelf life, storage
Alterations in rice qualities during ageing are related to changes in starch molecular struc- tures. However, if and how storage temperature determines starch structure–function relations remain unknown. This study applied four storage temperatures to investigate the effects of ageing on starch structure–function relations. A small but significant variation was observed for starch chain lengths, and this variation depended on both rice varieties and storage temperatures. Rice grains aged at...
wheat, flour, starch, protein, nutrition
Amaranth is a nutritional and naturally gluten-free pseudocereal with several food applica- tions. The germination and pepsin/pancreatin hydrolysis in amaranth releases antioxidant and anti-inflammatory compounds but the hydrolysis times (270 or 360 min) are too long to scale up in the development of amaranth functional ingredients. The aim of this study was to estimate the influence of the germination and pepsin/pancreatin hydrolysis reduction time on the techno-functional properties and...
wheat, flour, starch, protein, nutrition
Received: 17 July 2025 Accepted: 26 July 2025 Published: 29 July 2025 Citation: Gómez-Zavaglia, A.; Cassani, L. Advances in Fruit and Vegetable Quality, Bioactive Compounds, and Nutritional Value: 2nd Edition. Foods 2025, 14, 2665. https://doi.org/10.3390/foods 14152665 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...
food science, polyphenols, nutrition, processing, quality
Recent studies indicate that fucoidan may play a crucial role in the metabolism and biologi- cal function of the intestinal flora. This study investigates the therapeutic potential of kelp fucoidan on the gut microbiota and immune homeostasis of cyclophosphamide-induced immunosuppressed mice. An immunosuppressive mouse model was established using cyclophosphamide, followed by administration of various kelp fucoidan doses (low-dose fucoidan: 50 mg/(kg·bw)/d, medium-dose fucoidan: 100...
food science, antioxidants, protein, fiber, nutrition
Consumer perceptions of upcycled foods, as well as the determinants of food choices, are still not well understood. The aim of this study was to evaluate the impact of psychological and personal traits on purchase intention (PI) towards upcycled foods of Italian consumers. Additionally, willingness to try (WTT), willingness to buy (WTB), and willingness to pay (WTP) for yogurt, bread, and biscuits made with by-products, namely, hazelnut skin and grape pomace powder, were collected. A web-based...
wheat, protein, fiber, nutrition, processing
Functional flours, high in bioactive compounds, have garnered increasing attention, driven by consumer demand for alternative ingredients and the nutritional limitations of wheat flour. This study explores the thermal stability of phenolic compounds in various func- tional flours using visible, near and shortwave-infrared (Vis–NIR–SWIR) spectroscopy ( 350–2500 nm), integrated with machine learning (ML) algorithms. Random Forest models were employed to classify samples based on flour type,...
food science, polyphenols, antioxidants, wheat, flour
Apples are one of the most popular fruits in Germany, valued for their regional availability and health benefits. When deciding which apple to buy, several characteristics are important to consumers, including the taxonomic variety, organic cultivation and regional production. To verify that these characteristics are correctly declared, powerful analytical methods are required. In this study, ultra-high performance liquid chromatography quadrupole time- of-flight mass spectrometry...
food science, protein, processing, color, storage
Vibrio parahaemolyticus (V. parahaemolyticus) is a preeminent seafood-borne pathogen, im- posing significant economic burdens on global aquaculture. The escalating prevalence of multidrug-resistant strains has accentuated the critical urgency for developing sustainable biocontrol strategies. In this study, a bacteriophage designated vB_VPAP_XY75 (XY75) was isolated and biologically characterized to establish an effective control against V. para- haemolyticus. XY75 exhibited remarkable...
protein, fiber, processing, quality, color
Cloudy huyou juice is increasingly popular for its unique flavor, but flocculent precipitation after cold storage and thawing affects its sensory quality and increases production costs. This study optimized the clarification of thawed cloudy huyou juice using a composite of carboxymethyl chitosan (CC) and sodium alginate (SA), prepared via ionic and covalent crosslinking. The composite was characterized by SEM, FTIR, and thermal analysis. Trans- mittance was used to evaluate clarification...
food science, polyphenols, protein, nutrition, processing
Postbiotics, defined as metabolites produced by probiotics, encompass both bacterial cells and their metabolic byproducts, and offer significant health benefits to the host. However, there are relatively few reports on their effects on intestinal microbiota. In this study, we investigated the components, total antioxidant capacity of Lactobacillus helveticus postbiotics (LHPs) and their impact on intestinal flora using the Simulator for Human Intestinal Microecology Simulation (SHIME). The...
food science, starch, protein, nutrition, processing
The global food industry is facing growing pressure to enhance food safety, extend shelf life, minimize waste, and adopt environmentally sustainable packaging solution. Nanotech- nology offers innovative ways to meet these demands by enabling the creation of smart and sustainable food packaging systems. Due to their unique properties, nanomaterials can significantly enhance the functional performance of packaging by boosting mechanical strength, barrier efficiency, antimicrobial activity, and...
food science, polyphenols, antioxidants, starch, protein
Cynara cardunculus L. subsp. cardunculus (Cynara cardunculus L. var. sylvestris (Lam.) Fiori), the wild cardoon, is known for its culinary applications and potential health benefits. Due to this, and given the growing interest in circular economies, deepening our under-standing of the effects of wild cardoon leaf waste on angiogenesis and collagenase activity represents a valuable opportunity to valorise agricultural byproducts as health-promoting ingredi- ents. In this study, the waste...
polyphenols, protein, processing, enzymes, safety
Foodborne pathogenic bacteria critically threaten public health and food industry sus- tainability, serving as a predominant trigger of food contamination incidents. To mitigate these risks, the development of rapid, sensitive, and highly specific detection technolo- gies is essential for early warning and effective control of foodborne diseases. In recent years, biosensors have gained prominence as a cutting-edge tool for detecting foodborne pathogens, owing to their operational simplicity,...
wheat, protein, fiber, processing, color
The global obesity epidemic and associated metabolic disorders present urgent public health challenges. This study employed a multi-omics approach (lipidomics, metabolomics, and gut microbiome analysis) to investigate how Bletilla striata polysaccharides (BSPs) and composite polysaccharides modulate liver lipid metabolism and gut microbiota in high-fat diet (HFD)-induced obese mice. HFD elevated hepatic phosphatidylcholines, cholesteryl esters (CEs), and acylcarnitines (CARs), alongside...
food science, protein, fiber, processing, sensory
The advancement of non-thermal disinfection technologies represents a critical pathway for ensuring food safety, meeting environmental sustainability requirements, and meet- ing consumer preferences for clean-label products. This study systematically evaluated the combined preservation effect of ultrasonic-assisted slightly acidic electrolyzed wa- ter (US+SAEW) on mirror carp fillets during refrigeration. Results demonstrated that US+SAEW exhibited superior antimicrobial efficacy compared to...
food science, protein, nutrition, processing, quality
Flavor, as one of the primary factors that attracts consumers, has always been a crucial indicator for evaluating the quality of food. From processing to final consumption, the conditions that affect consumers’ perception of the aroma of aquatic products can be di- vided into three stages: aroma formation, release, and signal transmission. Currently, there are few reviews on the formation, release, and perception of aroma in aquatic products, which has affected the product development of...
food science, polyphenols, starch, protein, nutrition
The impact of exogenous melatonin treatment on the postharvest quality and storability of blue honeysuckle fruit was investigated. Fruits were immersed in melatonin solu- tions at concentrations of 0 (control), 0.01, 0.05, and 0.25 mM for 5 min and subsequently stored at –1 ◦C for 63 d. Among all treatments, the combination of two-week storage without fruit puncturing and 0.05 mM melatonin application significantly delayed fruit softening and decay even at the initial stage of storage, while...
food science, polyphenols, antioxidants, starch, nutrition
As digital technologies and food environments evolve, ensuring children’s food safety has become a pressing public health priority. This study examines how the policy discourse on children’s dietary safety in Korea has shifted over time by applying Latent Dirichlet Allocation (LDA) topic modeling to news articles from 2010 to 2024. Using a large-scale news database (BigKinds), the analysis identifies seven key themes that have emerged across fi ve phases of the national Comprehensive Plans for...
food science, nutrition, processing, quality, safety
Background: Western dietary patterns worldwide are increasingly dominated by energy- dense, nutrient-deficient industrial foods, often identified as ultra-processed foods (UPFs). Such products may have detrimental health implications, particularly if nutritionally inadequate. This study aimed to examine the intake of unhealthy UPFs among children and adolescents from five Mediterranean countries (Italy, Spain, Portugal, Egypt, and Lebanon) involved in the DELICIOUS project and to assess the...
food science, fiber, nutrition, processing, quality
Pleurotus eryngii is an edible mushroom with previously characterized β-glucans. Its potential to ameliorate postprandial glycemia and regulate appetite at the postprandial state has been previously shown. However, its effect on protein digestion remains unexplored. We aimed to investigate the effect of baked P. eryngii with a known β-glucan content (4.5 g) on plasma free amino acids of patients with central obesity and metabolic abnormalities at a postprandial state. In this acute, randomized...
antioxidants, starch, protein, fiber, nutrition
Changes in lifestyles, as well as the growing attention to healthy nutrition, led to the increas- ing demand for wines with reduced alcohol content. The reduction in fermentable sugars in the pre-fermentation stage of wine is one of the common methods for the production of wines with lower alcohol content. Viticultural practices such as early harvesting, use of growth regulators, reducing leaf area to limit photosynthetic rate, and pre-harvest irrigation are utilized. Additionally, techniques...
food science, polyphenols, protein, nutrition, processing
In this study, a composite film with dual antioxidant and antibacterial properties was prepared by combining 2% chitosan and 7% gelatin (2:1, w:w), with D-carvone (0–4%) as the primary active component. The effect of D-carvone content on the performance of the composite films was systematically investigated. The results showed that adding 1% D-carvone increased the water contact angle by 28%, increased the elongation at break by 35%, and decreased the WVTR by 18%. FTIR and SEM confirmed that...
food science, polyphenols, antioxidants, noodles, wheat
Pectin is a multifunctional polysaccharide whose structural attributes, including degree of esterification (DE), molecular weight (MW), and branching, directly affect its gelling, emulsifying, and bioactive properties. Conventional pectin extraction relies on acid- or alkali-based methods that degrade the pectin structure, generate chemical waste, and alter its physicochemical and functional properties. Although novel methods such as ultrasound-assisted extraction (UAE), microwave-assisted...
wheat, starch, protein, fiber, processing