Segregative phase separation technology demonstrates substantial potential for precise molecular fractionation in food and biomaterial applications. The investigation elucidates the causal relationship between viscosity variations and phase separation dynamics, which govern molecular fractionation in GA/HPMC composite systems. By conducting a compar- ative analysis of two GA subtypes (CGA and SGA) and three HPMC grades with controlled viscosity gradients, we utilized gel permeation...
food science, starch, protein, nutrition, processing
In the search for alternative protein sources, single cell proteins have gained increasing attention in recent years. Among them, proteins derived from yeast represent a promis- ing but still underexplored option. To enable their application in food product design, their techno-functional properties must be understood. In order to investigate the im- pact of precipitation pH on their emulsion-stabilizing properties, yeast proteins from Saccharomyces cerevisiae were isolated via precipitation...
protein, nutrition, processing, color, storage
This research investigated the impact of corn–soybean meal-based fermented feed on the growth performance, pork quality, and fatty acid profiles of lean-type finishing pigs. A total of 80 lean-type growing DLY (Duroc × Landrace–Yorkshire) pigs were randomly assigned to 2 groups, with 5 replicates of 8 pigs per pen. The pigs in control group (CON group) were fed a basal diet, while the pigs in fermented feed group (FF group) were fed a diet supplemented with 10% fermented feed. The experimental...
antioxidants, wheat, protein, fiber, nutrition
Food safety concerns related to pesticide residues in fruits and vegetables have increased globally, particularly in regions where monitoring programs are scarce or inconsistent. This study provides the first multi-year evaluation of pesticide contamination and associated di- etary risks in Cape Verde, an African island nation increasingly reliant on imported produce. A total of 570 samples of fruits and vegetables—both locally produced and imported—were collected from major markets across the...
nutrition, quality, storage, safety, analysis
The increasing demand for sustainable pet-food solutions has driven interest in alternative protein sources, as researchers seek to avoid allergenic foods while maintaining optimal pet nutrition. This review explores recent scientific publications, patent trends, and market trends relating to various alternative protein sources, including plant-based, aquatic, insect- derived, and cell-based sources. Their nutritional composition, functional properties, and potential benefits for pet health...
food science, polyphenols, antioxidants, wheat, starch
Banana fruits are harvested and then undergo rapid ripening and senescence, sharply limiting their shelf-life and marketability. Myo-inositol (MI) is an important regulator in ethylene production and reactive oxygen species (ROS) accumulation; however, its involvement in the postharvest ripening process of banana remains to be determined. This study found that postharvest application of MI could efficiently delay the fruit ripening and extend the time in which the luster, color, and hardness...
antioxidants, starch, protein, nutrition, processing
This study used fresh (young) and old (mature) ginger tissues as model systems to in- vestigate how plant maturity modulates the response to pulsed electric field (PEF), a non-thermal processing technology. Specifically, the influence of tissue maturity on dielec- tric behavior and its downstream effect on juice yield and bioactive compound extraction was systematically evaluated. At 2.5 kV/cm, old ginger exhibited a pronounced dielectric breakdown effect due to enhanced electrolyte content...
food science, polyphenols, antioxidants, wheat, flour
The global population is increasing rapidly and, according to the United Nations (UN), it is expected to reach 9.8 billion by 2050. The demand for food is also increasing with a growing population. Food shortages, land scarcity, resource depletion, and climate change are significant issues raised due to an increasing population. Meat is a vital source of high- quality protein in the human diet, and addressing the sustainability of meat production is essential to ensuring long-term food...
food science, antioxidants, wheat, starch, protein
The exopolysaccharide (EPS) produced by Leuconostoc mesenteroides SJC113 is a glucan with α-1,6 and α-3,6 branched glycosidic linkages that may promote human health. The aim of this study was to investigate in vitro the antioxidant, cholesterol-binding, and prebiotic activities of this EPS and its effect on the gut microbiota. The EPS exhibited moderate antioxidant activity, showing free radical scavenging activity (10.94 ± 1.33%) and hydroxyl scavenging activity (6.29 ± 1.59%) at 1 mg/mL....
starch, protein, fiber, nutrition, color
The intensifying global demand for sustainable and nutrient-dense food sources neces- sitates the exploration of underutilized local resources. Arthrospira platensis var. toliaren- sis, a cyanobacterium endemic to Madagascar, was evaluated for its nutritional, func- tional, and environmental potential under small-scale, low-input outdoor cultivation. The study assessed growth kinetics, physicochemical parameters, and composition during two contrasting seasons. Biomass increased 7.5-fold in 10...
food science, polyphenols, antioxidants, wheat, protein
Magenta Cherry or Eugenia (Syzygium paniculatum Gaertn) is an underutilized berry species with an interesting source of functional components. This study aimed to evaluate these berries’ morphometric, nutritional, and phytochemical characteristics at two ripening stages, CM: consumer maturity (CM) and OM: over-maturity. Morphometric analysis revealed size and weight parameters comparable to commercial berries such as blueberries. Fresh fruits were processed into pulverized material, and in...
polyphenols, antioxidants, flour, protein, fiber
Calcium microcapsules were developed by spray-drying using mannoproteins (MPs) ex- tracted from brewer’s spent yeast, xanthan gum (XG), and maltodextrin as encapsulating materials. The formulas included 11 g of calcium, 24 g of MP, and 0, 2, 4, or 8 g of XG 100 g−1 solids, obtaining C1, C2, C3, and C4 microcapsules, respectively. Maltodextrin was added to complete 100 g of solids. Calcium intestinal (IB), colonic (CB), and total bioaccessibility (TB) were estimated after a simulated...
polyphenols, starch, protein, fiber, processing
Increased consumer awareness on food safety has spurred the development of detection techniques for pesticide residues. In this study, a rapid detection card on the basis of enzyme action was developed for the visual detection of pesticides, in which the thermally crosslinked and surface-decorated polyvinyl alcohol/citric acid nanofiber mat (PCNM) was employed as a novel immobilization matrix for acetylcholinesterase (AChE). The PCNM, crosslinked at 130 ◦C for 50 min, exhibited appropriate...
food science, starch, protein, fiber, nutrition
This study systematically evaluated the effects of pH (4–10) on the gelation properties, struc- tural characteristics, and in vitro digestion–fermentation behavior of fish gelatin (FG, 6% (w/v)) hydrogels combined with either xanthan gum (XG, 0.07% (w/v)) or κ-carrageenan (κC, 0.07% (w/v)). The results revealed that the gel strength, hardness, and chewiness of the composite gels initially increased (pH 4–6) and subsequently decreased with rising pH lev- els. This trend correlated with the...
food science, polyphenols, protein, fiber, nutrition
Background: During food processing and storage, traditional protein-based delivery systems encounter significant challenges in maintaining the structural and functional in- tegrity of bioactive compounds, primarily due to their temporal instability. Methods: In this study, a nanocomposite hydrogel was prepared through the co-assembly of a self- assembling peptide, 9-Fluorenylmethoxycarbonyl-phenylalanine-arginine-glycine-aspartic acid-phenylalanine (Fmoc-FRGDF), and hyaluronic acid (HA). The...
food science, polyphenols, starch, protein, fiber
Maize is a key crop in Ecuador for both human and animal consumption. Its vulnerability to fungal contamination and mycotoxins poses risks to food safety. The aim of this study was to analyze the occurrence of fungi and mycotoxins in maize grown in different re- gions of Ecuador (29 localities) and postharvest factors influencing contamination. Fungal identification was performed through culturing and morphological analysis. Analysis of multi-toxins was carried out using liquid chromatography...
wheat, flour, starch, nutrition, processing
The objective of this study was to develop a novel sauce formulation in which egg yolk was substituted with pea and soy proteins, in addition to the incorporation of tomato pomace as a functional ingredient. Nine experimental samples (E1–E3, S1–S3, and P1–P3) and three control samples (E0, S0, and P0) were prepared, corresponding to three protein sources (E: egg yolk, S: soy, P: pea), with increasing concentrations of tomato pomace (0, 2, 4, and 6%). The formulations were adjusted...
polyphenols, antioxidants, wheat, flour, starch
This study developed phospholipid-based liposomes loaded with extract from wild thyme (Thymus serpyllum L.) tea processing residues to enhance polyphenol stability and delivery. Liposomes were prepared with phospholipids alone or combined with 10–30 mol% choles- terol or β-sitosterol. The effect of different lipid compositions on encapsulation efficiency (EE), particle size, polydispersity index (PDI), zeta potential, stability, thermal properties, diffusion coefficient, and diffusion...
polyphenols, antioxidants, protein, nutrition, processing
This study investigated how microparticle size affects natural convective heat transfer in high-viscosity suspensions. Suspensions were formulated using 0.5% xanthan gum and 3% stearic acid, with particle sizes ranging from 120 to 750 nm. Key thermal properties, including thermal conductivity (0.598–0.679 W/m·K), specific heat, and the volumetric thermal expansion coefficient (0.990–1.000/◦C), were measured. Rheological analysis based on the Herschel–Bulkley model revealed that reducing the...
food science, protein, fiber, processing, quality
Traditional type I sourdoughs are being rediscovered and increasingly used in artisanal and industrial bakeries due to the unique taste and texture, potential health benefits, and longer shelf life they confer on to baked products. These unique properties are attributed to the diverse microbial communities of sourdough, comprising both yeasts and bacteria. The traditional preservation method for type I sourdough (i.e., continuous backslopping) may lead, over time, to taxonomic and functional...
food science, wheat, flour, starch, protein
Over the past few decades, scientific interest in mycotoxins—fungal metabolites that pose serious concern to food safety, crop health, and both human and animal health—has increased. While major mycotoxins such as aflatoxins, ochratoxins, deoxynivalenol, fu- monisins, zearalenone, citrinin, patulin, and ergot alkaloids are well studied, emerging mycotoxins remain underexplored and insufficiently investigated. Among these, monili- formin (MON) is frequently detected in maize-based food and...
wheat, flour, protein, fiber, nutrition
Aptamers are single-stranded DNA or RNA oligonucleotides screened by systematic evolution of ligands by exponential enrichment (SELEX) methods, which are widely used in food analysis. Aptamers have the advantages of low molecular weight, ease of preparation, simplicity of chemical modification, and structural stability. Aptamers generated by SELEX are typically 80–100 bases in length, and the affinity of the aptamer can be improved by sequence optimization. Methods of aptamer optimization...
food science, polyphenols, antioxidants, wheat, protein
Nowadays, there is special interest in promoting the consumption of ancestral crops and minimally processed foods with high nutritional value. However, besides nutritional issues, safety assessments must be addressed. This study aimed to evaluate mycotoxin contamination in five minimally processed traditional Ecuadorian foods: ochratoxin A (OTA), fumonisin B1 (FB1), and aflatoxins (AFs) in brown rice, lupin, and quinoa; OTA, FB1, and deoxynivalenol (DON) in whole-wheat flour; and OTA and AFs...
antioxidants, noodles, wheat, flour, protein
In order to innovatively develop high-activity ACE inhibitory peptides from edible fungi, the conditions for a double-enzymatic hydrolysis preparation of ACE inhibitory peptides from Flammulina velutipes were optimized by response surface methodology. After purifica- tion by macroporous resin, gel chromatography, and RP-HPLC, a crude peptide fraction was obtained; its ACE inhibition rate was 85.73 ± 0.95% (IC50 = 0.83 ± 0.09 mg/mL). Based on LC-MS/MS sequencing, the four novel peptides,...
food science, wheat, protein, processing, fermentation
The environmental detriments of the growing global production and overconsumption of beef, including greenhouse gas emissions, deforestation, and biodiversity loss, are well- documented. However, public awareness of how dietary choices affect the environment remains limited. This study examines sustainability views on beef consumption and the potential for behavioral change as a step toward more sustainable intake levels. An observational web-based survey was conducted (n = 1367) to assess...
protein, nutrition, processing, quality, sensory
Food safety regulations and their implementations are becoming increasingly complex due to various reasons such as diverse food sources, supply chain, processing technologies, distribution systems and environmental concerns. Additionally, it is crucial to address diversified consumers and their preferences. To address these multifaceted challenges, adopting an integrated unified management system is essential. This review provides a comprehensive overview of the progressive food safety...
food science, protein, nutrition, processing, quality
Received: 2 July 2025 Accepted: 9 July 2025 Published: 26 July 2025 Citation: Liu, X.; Wang, T.; Liu, Z.; Fan, G. Food Bioactive for Gut-Metabolic Axis Regulation and Microbiota Modulation. Foods 2025, 14, 2617. https://doi.org/10.3390/ foods14152617 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/...
protein, fiber, nutrition, processing, sensory
This research analyzes the innovative development of carnauba wax coatings enriched with essential oils (EOs: lemon, orange, grapefruit, clove, oregano, and cinnamon) or fruit by-products (FBPs: avocado, tomato, carrot, orange, lemon, and grapefruit) to improve postharvest preservation of organic oranges and lemons. Six EOs and six FBPs were eval- uated for total phenolic content (TPC) and in vitro antifungal activity against Penicillium digitatum. Based on results, grapefruit, oregano, and...
food science, polyphenols, antioxidants, nutrition, processing
The Atlantic Diet (AD) is based on traditional dietary patterns in Galicia (northwestern Spain) and northern Portugal and is known for its health benefits. The AD focuses on fresh, local, and seasonal foods, especially fish, seafood, vegetables, legumes, whole grains, fruit, olive oil, and a moderate consumption of wine. However, it has received less attention from researchers than other dietary patterns. The present study had two main objectives: (i) to evaluate the dietary habits of a...
protein, nutrition, quality, analysis, bread
The demand for plant-based fermented beverages is being driven by dietary restrictions, health concerns, and environmental concerns. However, the use of plant substrates, such as oats, presents challenges in terms of fermentation and texture formation. The effects of en- zymatic hydrolysis, homogenization and the addition of 1% pectin on oat-based beverages fermented with Lactobacillus delbrueckii subsp. bulgaricus were evaluated in this study. The samples were evaluated for a number of...
food science, polyphenols, antioxidants, flour, starch
Received: 18 June 2025 Accepted: 8 July 2025 Published: 25 July 2025 Citation: Li, Z.; Luo, X. Probiotics, Prebiotics, Synbiotics, Postbiotics, and Paraprobiotics—New Perspectives on Functional Foods and Nutraceuticals. Foods 2025, 14, 2613. https://doi.org/ 10.3390/foods14152613 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...
polyphenols, protein, fermentation, enzymes, analysis
A chili pepper variety and origin detection system that integrates a field-programmable gate array (FPGA) with an electronic nose (e-nose) is proposed in this paper to address the issues of variety confusion and origin ambiguity in the chili pepper market. The system uses the AIRSENSE PEN3 e-nose from Germany to collect gas data from thirteen different varieties of chili peppers and two specific varieties of chili peppers originating from seven different regions. Model training is conducted...
processing, quality, sensory, color, storage
Cordyceps sinensis (C. sinensis) is widely recognized for its bioactive compounds and asso- ciated health benefits. However, due to its delicate nature, conventional chilled storage often results in the rapid degradation of valuable compounds, leading to loss of nutritional value and overall quality. This study integrated and evaluated comprehensive strategies: three gas-conditioning and two light-based preservation methods for maintaining both quality and nutritional integrity during 12-day...
food science, antioxidants, protein, nutrition, processing
This study introduces a farm-to-fork quantitative risk assessment (QRA) model for invasive listeriosis from ready-to-eat diced cantaloupe. The modular model comprises seven stages—preharvest (soil and irrigation contamination), harvest (cross-contamination and survival), pre-processing (brushing), processing (flume tank washing, dicing and equipment cross-contamination), lot testing, cold-chain transport and retail growth, and consumer storage/handling. Each stage employs stochastic functions...
food science, nutrition, processing, quality, sensory
This review provides an overview of recent advancements in hyperspectral imaging (HSI) technology for grain quality and safety detection, focusing on its impact on global food security and economic stability. Traditional methods for grain quality assessment are labor-intensive, time-consuming, and destructive, whereas HSI offers a non-destructive, efficient, and rapid alternative by integrating spatial and spectral data. Over the past five years, HSI has made significant strides in several key...
food science, noodles, wheat, flour, starch
Lactobacillus-enriched yogurt is in increasingly high demand due to its health benefits, but the product stability requires an understanding of the microbial dynamics during fermentation and storage. This study investigated the interactions between probiotic pairs (L. paracasei L9 and L. acidophilus LAC) and starter culture (HYY) through fermentation kinetics, microbial viability, organic acid profiles, and metabolomics. The results demon- strated that L. paracasei L9 significantly increased...
starch, protein, nutrition, processing, quality
Strawberries are highly perishable despite their popularity, as their limited shelf life compromises both freshness and market value. The study investigated the effects of 1-methylcyclopropene (1-MCP), modified atmosphere packaging (MAP), and their com- bined treatments on the quality and flavor of strawberries during cold storage and sim- ulated shelf life. 1-MCP was applied by enclosing strawberry fruits in a hermetically sealed container and exposing them to 250 nL/L 1-MCP at 20 ◦C for 18...
food science, fiber, nutrition, processing, quality
Focusing on the characteristic tea resource Zijuan tea, this study addresses the difficulty of grading on production lines and the complexity of quality evaluation. On the basis of the fusion of near-infrared (NIR) spectroscopy and visual features, a novel method is proposed for classifying different tenderness levels and quantitatively assessing key anthocyanin components in Zijuan tea fresh leaves. First, NIR spectra and visual feature data were collected, and anthocyanin components were...
food science, polyphenols, processing, quality, sensory
This study investigated meat analogs produced by high-moisture extrusion from mixtures of pea protein isolate and soryz flour, and chickpea flour and hazelnut meal in a 1:1 ratio, at two distinct heating temperature profiles: 40-60-80-100 ◦C and 60-80-100-120 ◦C. Physicochemical indicators, texture and chromatic parameters, protein digestibility, and antioxidant activity of the meat analogs were assessed, and antioxidant activity of the product in terms of simulating gastrointestinal...
polyphenols, antioxidants, flour, starch, protein
The objective of this study was to assess the content of selected elements—fluorine, calcium and inorganic phosphorus—in infusions prepared from selected commercial leaf teas avail- able on the Polish market. A comprehensive analysis was conducted based on tea type and geographical origin. In addition, the Target Hazard Quotient (THQ) was calculated to estimate the non-carcinogenic health risk associated with fluoride intake from tea consump- tion. Methods: A total of 98 leaf tea samples were...
polyphenols, antioxidants, nutrition, processing, quality
Opuntia stricta var. dillenii (OPD) fruits are rich in betalains and phenolic compounds, which are recognized for their potential health-promoting properties. This study focuses on the optimization of pulsed electric field (PEF)-assisted solid–liquid green extraction (SLE) from OPD whole fruit, using response surface methodology (RSM) experimental design to obtain green extracts rich in bioactive compounds. The optimal PEF pre-treatment conditions (electric field strength and energy input)...
food science, polyphenols, antioxidants, fiber, nutrition
Salmonella is a major foodborne pathogen that poses an increasing threat due to the emer- gence of mcr-1-mediated colistin resistance. However, data on mcr-1-positive Salmonella in pork products are limited. In this study, 457 samples collected in 2023 from pig slaugh- terhouses in Guangdong province were investigated to determine the prevalence and genomic characteristics of mcr-1-positive Salmonella isolates. We found that 92 Salmonella isolates (20.1%, 92/457) were recovered, representing...
food science, protein, processing, quality, color
The effect of Lonicera japonica Thunb. (LJT) extract on melanosis and quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during cold storage was evaluated, using 4-hexylresorcinol (4-HR), a commercial melanosis inhibitor, as a positive control. The results showed that LJT inhibited polyphenol oxidase (PPO) activity and complexed copper ions in a dose-dependent manner (LJT < 16 mg/mL), indicating that LJT has the potential to inhibit shrimp melanization. Visual image and...
food science, polyphenols, antioxidants, protein, nutrition
The effects of storage temperature (4 ◦C, −1 ◦C, and −4 ◦C) after the very fast chilling (VFC) treatment on the glycolysis in lamb were investigated. The meat tenderness, glycolytic rates, activity, phosphorylation, and acetylation levels of glycolytic enzymes in meat stored at different temperatures were measured. It was shown that there was no significant difference in the degradation degree of desmin and troponin T in meat at different storage temperatures after VFC treatment (p < 0.05)....
food science, protein, fiber, processing, quality
Thyme oil (TO), an aromatic compound derived from Thymus species, exhibits potent antiox- idant and antibacterial properties. To address its defects of high volatility and susceptibility to oxidation, TO was encapsulated in chitosan oligosaccharide (COS)-stabilized oil-in-water emulsions using a two-step emulsification method with ultrasound assistance. The droplet size of TO-in-water emulsions decreased significantly with increasing ultrasound power and treatment time, achieving sizes below...
food science, antioxidants, protein, fiber, nutrition
Coffee adulteration is a growing concern in the food industry due to economic and quality implications. This study evaluates a rapid, non-targeted fingerprinting method based on flow injection analysis–mass spectrometry (FIA-MS) for detecting common coffee adulter- ants. A total of 119 samples were analyzed, including 43 coffee samples and 76 samples of common coffee adulterants (16 chicory, 10 barley, and 50 flour samples). FIA-MS combined with chemometric analysis allowed for the...
polyphenols, wheat, flour, protein, nutrition
Fermentation, a traditional method for enhancing nutritional value and functionality, has significant potential for improving the quality, safety and acceptability of farmed insect products. In this study, yellow mealworm, house cricket and migratory locust were fer- mented using Lactobacillus plantarum and a commercial starter culture for 48 h. Samples were analyzed for proximate composition, amino and fatty acid profiles, elemental compo- sition and oxidation stability. Fermentation reduced...
food science, polyphenols, wheat, flour, protein
The pods from Neltuma ruscifolia (vinal), an underutilized species, are rich in bioactive func- tional compounds. However, the extraction procedures to obtain the highest proportion of these compounds, considering sustainability aspects, have not been optimized. This study aimed to optimize and compare three affordable extraction methods—dynamic maceration (DME), ultrasound-assisted extraction (UE), and microwave-assisted extraction (ME)—to obtain enriched extracts. The effects of temperature,...
food science, polyphenols, antioxidants, wheat, flour
The bidirectional relationship between epilepsy and depression illustrates shared neurobio- logical mechanisms of neuroinflammation, hypothalamic–pituitary–adrenal axis dysreg- ulation, and glutamatergic dysfunction. Depression is present in 20–55% of people with epilepsy, far greater than in the general population, while depression doubles epilepsy risk
polyphenols, antioxidants, protein, fiber, nutrition
This study aimed to evaluate residue changes in flubendiamide and tebufenozide during the processing of whole grain into milled rice, cooked rice, and rice cake, and to calcu- late their processing factors (PFs). For the processing study, pesticides were applied at three times the recommended rate based on Korea’s good agricultural practice (GAP), and processed products were prepared using conventional methods. Residual pesticide analysis was performed using a modified QuEChERS method and...
wheat, protein, fiber, nutrition, processing