Soy sauce (SS) is one of the most popular condiments in the world. However, Nε- carboxymethyl-lysine (CML) and 5-hydroxymethylfurfural (5-HMF), harmful Maillard reaction products, are present in SS. Worse still, their primary sources in SS production remain unclear, and their contents increase during the consumption of heated SS. In this study, CML and 5-HMF were simultaneously monitored, and thermal treatment and the addition of natural product were used to simultaneously reduce their...
food science, polyphenols, antioxidants, wheat, starch
Postharvest losses and limited physiological knowledge restrict the conservation and year- round availability of underutilized crops such as Dioscorea trifida. This study characterized the postharvest behavior of Colombian purple D. trifida tubers and evaluated low-cost, GRAS-status technologies to improve storage performance in smallholder production systems. Tubers were stored for 34 days at ambient conditions (20 ◦C, 90% RH) and com- pared with treatments including cold storage, calcium...
food science, polyphenols, antioxidants, flour, starch
Flavonoids, widely present in Artemisia argyi (AA), offer potential health benefits but are limited in food applications because of their bitter taste, inadequate absorption, and sta- bility. Casein micelles encapsulation can enhance the flavonoid absorption, stability, and bioactivity. In this study, Artemisia argyi flavonoids (AAFs) were extracted using ultrasound- assisted extraction (UAE) to optimize the process. The glycosylation reaction between casein (CN) micelles and oat β-glucan...
polyphenols, starch, protein, fiber, nutrition
The cultured habitat of Eriocheir sinensis is a crucial factor influencing its nutritional quality. Therefore, it is essential to clarify the differences in the nutritional quality of Eriocheir sinensis reared in different habitats. This study investigated and compared the nutritional value of three edible parts (the hepatopancreas, gonads, and muscles) of female Eriocheir sinensis from three different habitats in the lower reach of the Yangtze River, with a special emphasis on lipid...
food science, flour, protein, nutrition, quality
This study aimed to verify, under real operating conditions, the effectiveness of protective lactic acid bacteria (LAB) culture in counteracting the development of late blowing defects in Valtellina Casera PDO cheese and its impact on product sensory characteristics. Thirty- four LAB isolated from Bitto and Valtellina Casera PDO cheeses were screened for anti- Clostridium activity. Lacticaseibacillus casei VC201 was able to inhibit all the indicator strains through organic acid production....
protein, nutrition, quality, sensory, texture
Recent studies have detected microplastics (MPs) in seafood and various food products worldwide, including poultry, fish, salt, beverages, fruits, and vegetables. This widespread contamination makes human exposure through consumption unavoidable and raises con- cerns for food safety and human health. MPs provide physical support to microorganisms for biofilm formation, protecting them from extreme conditions and facilitating their per- sistence in the environment. However, little is known...
food science, protein, fiber, processing, quality
Background: Avocado (Persea americana) peels account for ~20% of the fruit weight and are rich in bioactive compounds, offering significant revalorization potential. This study optimized the extraction parameters of phenolics using ultrasound- (UAE) and microwave- assisted technologies (MAE) with a Central Composite Design (CCD). Methods: The extraction variables included EtOH concentration (0–100%), temperature (13–47 ◦C for UAE and 55–95 ◦C for MAE), and time (3–37 min for UAE and 3–27 min...
food science, polyphenols, antioxidants, protein, nutrition
Muscle aging and atrophy in the elderly are closely associated with increased oxidative stress in muscle tissue. Bioactive peptides derived from protein hydrolysates have emerged as promising functional ingredients for alleviating sarcopenia due to their antioxidant prop- erties and enrichment in essential amino acids. In a preliminary screening, mackerel protein hydrolysate (MPH) showed notable protective effects in a myotube atrophy model. This study evaluated the anti-atrophic potential of...
food science, antioxidants, protein, nutrition, quality
Integrating Industry 4.0 technologies into food manufacturing processes transforms tradi- tional quality management practices. This study aims to understand how these technologies are applied across managerial quality functions in the food industry. A systematic liter- ature review was conducted using the Scopus and Web of Science databases, selecting 69 peer-reviewed articles. The analysis identified quality control (QC) and quality assur- ance (QA) as the most frequently addressed functions....
wheat, flour, starch, processing, quality
This study aimed to compare the efficiency of four extraction methods, hot water (HW), hot alkaline (HA), ultrasound-assisted water (UW), and ultrasound-assisted alkaline (UA), for extracting crude β-glucan from Lentinula edodes, focusing on yield, functionality, and antidi- abetic potential. The response surface methodology was used to optimize extraction condi- tions. Among all methods, UW yielded the highest β-glucan content (34.51 ± 0.82 g/100 g dry extract), indicating enhanced extraction...
food science, polyphenols, antioxidants, starch, protein
In Western countries, a shift to a diet rich in proteins from diverse sources could aid the transition to more sustainable patterns of protein consumption and production, contribut- ing to meet the future demand for protein from the growing population. The successful integration of alternative proteins into diets hinges, however, on consumer acceptance. De- spite a plethora of acceptance studies on alternative proteins, comparative insights remain limited. To improve the fragmented...
protein, nutrition, processing, quality, sensory
This study aimed to optimize the enzyme-assisted extraction of polysaccharides (RTFPs) from Rosa roxburghii fruit using response surface methodology. Under the optimal extrac- tion conditions, the yield of RTFPs reached 14.02%, which was close to the predicted value of 13.96%. The primary structural characteristics and the antioxidative and immunomod- ulatory activities of RTFPs were also examined. Structural characterization revealed that RTFPs comprise 36.38% neutral sugar, 48.83% uronic...
food science, antioxidants, protein, fiber, processing
Incorporating probiotics into edible films offers an effective strategy for delivering viable microorganisms to the body. This study aimed to develop edible films based on three types of pregelatinized cassava starch—pregelatinized native starch (PNS), hydroxypropyl distarch phosphate (HDP), and hydroxypropyl starch (HS)—as carriers for Bacillus coagulans (BC). The interactions between probiotic powder and the polymer matrix, as well as the viability of B. coagulans during film drying and...
wheat, flour, starch, protein, fiber
Grain drying technology is a core process for ensuring food quality, extending storage life, and improving processing adaptability. With the continuous growth of global food demand and the increasing requirements for food quality and energy efficiency, traditional drying technologies face multiple challenges. This paper reviews six major grain drying technologies, comprising hot air drying, microwave drying, infrared drying, freeze drying, vacuum drying, and solar drying. It provides an...
food science, antioxidants, wheat, flour, starch
Citrus fruit are well-known for their characteristic flavour and nutritional value. Global citrus production has increased by 528% between 1961 and 2021, and in Australia, citrus is the most exported fresh fruit product by volume. There are six described Citrus species endemic to Australia: C. australasica (Australian finger lime), C. australis (round lime), C. garrawayi (Mount White lime), C. glauca (desert lime), C. gracilis (Humpty Doo lime), and C. inodora (Russell River lime). Australian...
food science, polyphenols, antioxidants, protein, nutrition
Deep learning has great potential in the field of functional peptide prediction. This study combines metagenomics and deep learning to efficiently discover potential umami peptides in fermented sausages. A candidate peptide library was generated using metagenomic data from fermented sausages, an integrated deep learning model was constructed for predic- tion, and SHAP (SHapley Additive exPlanations) interpretability analysis was performed to elucidate the key amino acid features and...
food science, wheat, protein, processing, quality
A sensitive method was developed for detecting diazepam residues in aquatic products using magnetic dispersive solid-phase extraction (MDSPE) coupled with ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). Samples extracted with 1% ammonia–acetonitrile were purified using synthesized Fe3O4@SiO2-PSA nanopar- ticles via MDSPE before UPLC-MS/MS analysis. Separation was performed on a C18 column with gradient elution using 0.1% formic acid–2 mM ammonium...
protein, processing, quality, storage, safety
Terasi is a traditional Indonesian fermented condiment made from rebon shrimp and salt. This study investigated the effects of Tetragenococcus halophilus inoculation and varying salt concentrations (6%, 12%, and 18%) on the physicochemical and sensory properties of terasi, compared to a non-inoculated control (25% salt), after 7, 14, and 21 days of fermentation. Inoculation decreased pH, soluble protein, and texture while increasing N-amino acid content, moisture, lactic acid bacteria (LAB),...
food science, antioxidants, wheat, flour, starch
Central nervous system diseases are highly complex in terms of etiology and pathogenesis, making their treatment and interventions for them a major focus and challenge in neuro- science research. Anthocyanins, natural water-soluble pigments widely present in plants, belong to the class of flavonoid compounds. As natural antioxidants, anthocyanins have attracted extensive attention due to their significant functions in scavenging free radicals, antioxidation, anti-inflammation, and...
food science, polyphenols, antioxidants, flour, starch
The EGCG/PPN composite, prepared by combining pea protein nanofibrils (PPNs) with epigallocatechin gallate (EGCG), could be used as a multifunctional nanocarrier. Compared to pea protein isolate (PPI), EGCG/PPN composites exhibited remarkably higher turbidity and zeta potential, along with similar UV spectra. Intrinsic fluorescence spectroscopy, ThT fluorescence spectroscopy, and surface hydrophobicity analysis suggested that the interactions between EGCG and PPN were primarily driven by...
polyphenols, antioxidants, protein, fiber, nutrition
Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) are powerful techniques that have been employed to analyze foodstuffs comprehensively. These tech- niques offer in-depth information about the chemical composition, structure, and spatial distribution of components in a variety of food products. Quantitative NMR is widely applied for precise quantification of metabolites, authentication of food products, and monitoring of food quality. Low-field 1H-NMR relaxometry is an...
food science, wheat, flour, protein, fiber
Reducing meat consumption is a key strategy to mitigate environmental impact, lower the incidence of diet-related diseases, and promote sustainable food production. In response, the plant-based food market has grown significantly, motivated by demand for meat- like products. This study aimed to develop a meatless alternative to deli ham (MAD) free of chemical additives, adhering to clean label principles. A commercially available MAD product (Target MAD) was used as a benchmark. Based on its...
antioxidants, wheat, flour, starch, protein
Synthetic plastic pollution represents a major global concern, driving the search for sus- tainable and biodegradable packaging alternatives. However, many biodegradable plastics suffer from inadequate mechanical performance. This study aimed to develop a biodegrad- able film based on cassava starch, incorporating onion peel powder (OPP), a byproduct rich in quercetin derivatives, as a reinforcing agent and plasticized with crude glycerol. A Central Composite Design (CCD), implemented using...
polyphenols, antioxidants, wheat, flour, starch
In response to the growing demand for sustainable protein sources, this study explores the valorization of sunflower meal—a by-product of oil extraction—as a protein-rich ingredient suitable for human nutrition. The aim was to optimize the extraction process and assess the nutritional and safety profile of the resulting protein flour. Mechanical stirring, ultrasound-assisted, and CO2-assisted extraction methods were evaluated, with mechanical stirring selected for optimization due to its...
flour, protein, fiber, nutrition, processing
Recent advances highlight the crucial role of the gut microbiota in human health and disease, with dietary components emerging as powerful modulators of microbial commu- nities. This review synthesizes current evidence on the effects of olive-derived bioactive compounds, including polyphenols (e.g., hydroxytyrosol, oleuropein or tyrosol), triter- penes and other phytochemicals on gut microbiota composition and function. These compounds have been shown to enhance beneficial bacterial...
polyphenols, antioxidants, protein, fiber, nutrition
Pomegranate seed oil (PSO) is rich in punicic acid (PA), a conjugated isomer of α-linolenic acid, and exhibits a range of pharmacological properties. Given the significant role of nutraceuticals in the prevention of various diseases, PA stands out as an important phyto- constituent within this category. This review aimed to examine the composition of PSOs and their positive effects on cardiovascular risk factors. PA possesses potent antioxidant and anti-inflammatory effects, as well as aids in...
food science, protein, nutrition, processing, quality
This study evaluates the perceived value of the “100% Autochthonous Breed” label in beef purchasing decisions, comparing its influence with two well-established official certifi- cations: organic and Protected Geographical Indication (PGI). A face-to-face survey was conducted with 900 consumers across Spain, using a choice-based conjoint experiment and hierarchical cluster analysis. The results indicate that although price is the primary determinant at the aggregate level, segmentation...
nutrition, processing, quality, sensory, analysis
Wine vinegar and wine are traditional Spanish products, obtained from grape must by alcoholic fermentation (wine) and subsequent acetification (vinegar). Although these are established products, there is great interest in the development of new products, particularly new vinegars, and among these, the possibility of vinegars containing gluconic acid stands out. Gluconic acid in vinegar, mainly produced by acetic acid bacteria (AAB), is positively valued by consumers. Its content depends on the...
quality, sensory, fermentation, enzymes, microorganisms
Research suggests that monosodium glutamate (MSG), known for its association with umami taste, may influence appetite. This event-related potential (ERP) study with source localization examined the effects of umami taste on visual food cue reactivity. A total of 88 females (mean age: 26 years) were randomly assigned to one of two groups: one tasted an MSG solution, while the other tasted water, before viewing images from four food categories with varying umami concentrations (meat dishes,...
protein, processing, sensory, analysis, chemistry
To address the need for improved nutritional value of organically grown wheat, this study investigated the impact of silicon treatments (AdeSil, ZumSil) on yield, health status, and bioactive compound content in spring wheat cultivars. The 2019–2020 research evaluated different application variants: seed dressing, foliar sprays, and their combinations. Com- prehensive seed dressing combined with two foliar treatments, (variant B) and two foliar treatments (variant C), significantly increased...
polyphenols, antioxidants, wheat, flour, protein
Polyethylene (PE) is the most widely produced plastic globally. It is extensively used as packaging in both the food and pharmaceutical industries. Its use can result in the formation of emerging contaminants—microplastics (MPs). This review summarizes cur- rent knowledge on PE and PE-derived microplastics (PE–MPs) and highlights existing gaps. It discusses the factors influencing PE degradation, with particular emphasis on interactions with packaged contents and food products. The role of...
protein, fiber, processing, quality, color
Histamine (HIM) and tyramine (TYM) are among the most toxic biogenic amines (BAs) commonly found in various fermented soybean foods, yet the crucial BAs-producing strains are ignored. This study discussed and compared the effectiveness of two methods based on medium pH screening and target gene amplification for identifying HIM- and TYM-producing strains from two fermented soybean foods. The crucial strains responsible for HIM and TYM formation were identified and then characterized. It was...
protein, nutrition, quality, sensory, texture
This study investigates the nutritional and chemical profile of cricket (Acheta domesticus) flour, evaluating its potential as a sustainable and highly nutritious food source. Cricket flour, with a protein content of approximately 60%, offers a significantly higher nutritional value compared to many traditional food sources. It is particularly rich in essential amino acids, making it a valuable and sustainable protein alternative. Additionally, the flour is rich in minerals such as potassium,...
antioxidants, wheat, flour, protein, fiber
Large quantities of oenological by-products, rich in potentially extracted antioxidant com- pounds, are generated annually in the winemaking industry. With the purpose of their revalorization, different types of by-products (grape pomace, lees, and grape seed meal) from the winemaking industry from three vinification typologies (red, rosè, and white) and four varieties (Tempranillo, Syrah, Airén, and Zalema) in two grape growing seasons (2022 and 2023) were considered. Attention was focused on...
polyphenols, antioxidants, protein, fiber, nutrition
The assessment of milk coagulation properties (MCPs) is crucial for enhancing goat cheese production and quality. In this study, 501 bulk goat milk samples were collected from various farms to evaluate the MCPs. Traditionally, cheesemaking aptitude is evaluated using lactodynamographic analysis, a reliable but time-consuming laboratory method. Mid-infrared spectroscopy (MIRS) offers a promising alternative for the large-scale predic- tion of goat milk’s technological traits. Reference MCP...
protein, processing, quality, texture, storage
Mao Jian Green Tea flavonoids (MJGT_F) contain luteolin, luteolin-7-O-glucoside, eri- odictyol, and eriodictyol-7-O-glucoside, among which the first three components have hypoglycemic effects; however, the overall hypoglycemic potential of MJGT_F remains un- clear. This study demonstrated that MJGT_F inhibited α-glucosidase in vitro and improved metabolic parameters in a dose-dependent manner in T2DM (type 2 diabetes mellitus) rats (reducing blood glucose, triglyceride, total cholesterol,...
wheat, protein, fiber, processing, quality
Due to the roles of oxidative stress, inflammation, and neurotransmitter imbalances in cognitive and mental dysfunction, we aimed to develop a functional drink with antioxidant and anti-inflammatory properties as well as the potential to support neurotransmitter balance for improved cognition and mental health. The Teng Mo, Fen Hong Mee, and Hong Chon Su guava varieties were screened for their polyphenol and flavonoid contents, antioxi- dant and anti-inflammatory effects, and suppressive...
polyphenols, antioxidants, wheat, flour, protein
Pediococcus pentosaceus, an important lactic acid bacterium in the brewing of Chinese Baijiu (liquor), usually encounters environmental stresses including ethanol and lactic acid, which severely impact cellular growth and metabolism. In this study, a combined physiological and omics analysis was employed to elucidate the response mechanisms of P. pentosaceus under ethanol and lactic acid stress conditions. The results showed that the biomass of cells decreased by about 40% under single-stress...
protein, processing, quality, texture, color
The Italian market for non-alcoholic beer is very small, with a volume per capita of around 0.7 L. However, there are interesting prospects for future growth for reasons ranging from strict traffic code rules on the quantity of alcohol ingested to simple curiosity. This research aimed to investigate the willingness of Italian consumers/potential consumers to pay for non-alcoholic beer. To accomplish this, a questionnaire was administered using the Google Forms application. Three hundred and...
processing, quality, sensory, color, packaging
Vinegar functions not only as a sensory enhancer but also as a culturally embedded culi- nary element across global food systems. In Taiwanese cuisine, black vinegar represents a traditional staple, particularly associated with dumpling consumption, whereas Italian balsamic vinegar is renowned for its aromatic complexity and nuanced sweetness, highly esteemed in Western gastronomy. Despite their culinary significance, limited empirical research has examined how these culturally distinct...
food science, polyphenols, wheat, flour, nutrition
Sweet taste plays a pivotal role in human dietary behavior and metabolic regulation. With the increasing incidence of metabolic disorders linked to excessive sugar intake, the development and accurate evaluation of new sweeteners have become critical topics in food science and public health. However, the structural diversity of sweeteners and their complex interactions with sweet taste receptors present major challenges for standardized sweetness detection. This review offers a comprehensive...
food science, starch, protein, nutrition, processing
In this study, the frequency of aflatoxin M1 (AFM1) occurrence in raw milk was inves- tigated across different seasons over a three-year period from 2022 to 2024 in Croatia. Risk assessment was conducted using estimated daily intake (EDI), hazard index (HI), and margin of exposure (MOE) for various age groups and both genders. The frequency of AFM1 detection above the maximum level (ML) ranged from 1.60% to 15.1%. The average incidence of AFM1 exceeding the ML was 5.67%, with the highest...
processing, quality, storage, safety, analysis
This study investigates the effect of incorporating outer bract powder on the bioactive compound content of gluten-free (GF) rusks, in terms of undigestible carbohydrates and phenolic compound content. The production of the artichoke powder as a functional ingredient was optimized by evaluating two key processing variables: drying time and pre-treatment of artichoke bracts with food-grade citric acid. Two distinct composite GF flour blends were used to formulate the GF rusks, and the...
polyphenols, antioxidants, wheat, flour, starch
Quinoa (Chenopodium quinoa) cultivation and consumption have been increasing globally for its nutritional value and agricultural adaptability, with over 120 countries involved in its production. In Canada, quinoa is cultivated as a specialty crop to increase crop diversity and support agroresilience. This study is the first to examine quinoa cultivars grown under northern Quebec conditions and to provide a nutritional and sensory characterization of two Quebec (Canada) varieties (Sweet and...
wheat, flour, starch, protein, fiber
This research implemented a miniaturized near-infrared spectroscopy (NIRS) system in- tegrated with machine learning approaches for the quantitative evaluation of dry gluten content (DGC), wet gluten content (WGC), and the gluten index (GI) in wheat flour in a noninvasive manner. Five different algorithms were employed to mine the relationship between the full-range spectra (900–1700 nm) and three parameters, with support vector regression (SVR) demonstrating the best prediction performance...
food science, noodles, wheat, flour, starch
Molecular crosstalk between the gut microbiome and human diet represent a potential therapeutic avenue requiring further investigation as it can be applied to human health management and treatment. Colon cancer, the third leading cause of cancer mortality, is often linked to the gut microbiome. In vitro and in vivo studies and metagenomic research have revealed alterations in gut microbial flora among diseased individuals. The human diet is connected to these changes in microbial inhabitants...
polyphenols, antioxidants, wheat, protein, fiber
The aim of this study was to develop and characterize antioxidant-active films for potential food packaging applications. The films were produced by casting aqueous solutions containing semolina flour (6% w/w), pectin extracted from passion fruit (1% w/w), inverted sugar (1% w/w), and sucrose (1% w/w), incorporating hydroalcoholic extracts from jatoba stem bark (X1) and pods (X2) at concentrations ranging from 0 to 1% (w/w). The films were characterized in terms of their functional, physical,...
polyphenols, antioxidants, wheat, flour, starch
Background: Exploring new strategies to improve type 2 diabetes mellitus (T2DM) is one of the frontier hotspots in the field of healthy food. Flavonoid–metal complexes have become one of the research hotspots in the field of health foods due to their unique structural and functional properties. Methods: In this study, the effect of hesperetin–copper(II) complex [Hsp–Cu(II)] on the gut microbiota of mice with T2DM was investigated by the 16S rRNA high-throughput sequencing. Results: The...
food science, polyphenols, wheat, starch, protein
Fresh-cut potato slices are prone to browning. Although freezing is an effective method of preserving food, freezing and thawing cause inevitable damage to potato tissues. This study explored the freeze-protective effects of trehalose and sorbitol under atmospheric pressure impregnation and vacuum impregnation by analyzing their influences on the cell structural and textural characteristics of frozen–thawed potato slices. The results showed that both trehalose and sorbitol can significantly...
food science, wheat, flour, starch, protein
Red goji berries, reputed worldwide as “superfruit”, are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods. Fifty-two aroma-active compounds were screened and identified by aroma extract dilution analysis (AEDA) coupled with gas chromatography with olfactometry (GC/O). The contents and the odor activity values (OAVs) of 49 aroma-active compounds were determined. Acetic acid was the...
food science, polyphenols, antioxidants, protein, nutrition