Listeria monocytogenes is often found in pork intestines and can contaminate pork production, posing a risk to consumers. This study aimed to characterize 16 L. monocytogenes isolates from fresh and packaged pork loin, identify their serotypes, and assess antibiotic resistance. To evaluate chitosan susceptibility as a potential strategy to control L. monocytogenes in the pork industry and to determine its effectiveness in a eukaryotic model to demonstrate pathogenicity. Among the 16 isolates...
protein, processing, quality, shelf life, packaging
This study aimed to examine the effects of oats cultivated in saline and non-saline environ- ments on the meat quality and muscle metabolism of Qinghai Tibetan sheep. First, targeted and untargeted metabolomics were used to examine oat quality and metabolites. Second, sheep muscle quality and metabolites were analyzed. Finally, a combined examination of the quality of the oats and their metabolites, as well as that of the muscles, was compared with saline oats. This study hypothesizes that,...
antioxidants, wheat, starch, protein, fiber
This study investigates the chemical and sensory effects of UV-C disinfection on black, white, green, and pink peppercorns using a scalable mechanical drum reactor. While previous research has demonstrated the efficacy of UV-C radiation in microbial disinfection, there is a lack of deep, quality-focused research on food products. Nevertheless, for spices, this is just as important, if not more so, than food safety. Different analyses were conducted to assess changes in volatile compounds,...
food science, polyphenols, antioxidants, nutrition, processing
Macroalgae are often used to produce sodium alginate, but their by-products have not been fully utilized. This study aimed to optimize the extraction of bound polyphenols (BPs) from Macrocystis pyrifera (L.) residues, analyze the composition of free polyphenols (FPs) and BPs, and evaluate their antioxidant activities and ability to inhibit glycosidase activity. The optimal conditions for extracting BPs achieved by the response surface method were as follows: 50 ◦C, a solid–liquid ratio of...
polyphenols, antioxidants, starch, protein, fiber
Efficient drying is crucial for the preservation and high-value utilization of tricholoma matsutake (TM). Traditional hot-air drying is inefficient, energy-intensive, and prone to quality degradation. This study investigates the application of microwave drying for TM, systematically analyzing its dielectric properties and moisture states, and elucidating the dielectric response mechanisms during drying. Response surface methodology (RSM) was employed to optimize key process parameters,...
polyphenols, protein, fiber, nutrition, processing
Corn as a key food crop, has a wide range of varieties with similar appearances, making manual classification challenging. Thus, fast and non-destructive seed variety identifi- cation is crucial for improving yield and quality. Hyperspectral imaging is commonly used for non-destructive seed classification. For the advancement of smart agriculture and precision breeding, in this study, 30 corn varieties from Northwest China were ana- lyzed using hyperspectral images (870–1709 nm) to extract...
wheat, flour, nutrition, processing, quality
Fu tea is a unique microbially fermented tea from China, and has two types. The primary distinction between these two types—Fu brick tea (FBT) and Fu loose tea (FLT)—is that FBT is compressed into bricks, whereas FLT is maintained as loose leaves. To investigate the differences in the chemical composition and sensory characteristics between the two types of Fu tea, this study utilized samples produced from the same batch of raw dark tea material to ensure comparability. Multiple analytical...
food science, polyphenols, flour, nutrition, processing
Gluten-free (GF) baked goods often lack nutritional balance due to the limited protein and fiber content of standard cereal flours like rice and maize. A mixture design methodology was used to evaluate the interaction effects between cereal and legume flours on the physical and textural properties of the biscuits, including hardness, water activity (aw), CIE color parameters (L*, a*, and b*), spread ratio, and baking loss. The results indicated that incorporating legume flour, particularly...
food science, polyphenols, antioxidants, wheat, flour
Oranges are popular worldwide, due not only to their refreshing taste but also to their high content of bioactive compounds. The main phytochemicals in oranges are phenolic compounds, vitamins, and carotenoids, which contribute to their antioxidant and anti- cancer activities. Various drying methods are used to remove the high moisture content in orange products to extend their shelf life. This review summarizes and compares the effects of different drying methods such as hot air drying,...
polyphenols, antioxidants, wheat, starch, protein
With the global aging population, skeletal muscle aging has threatened to elderly health, making dietary interventions for age-related muscle decline a research priority. Lycium barbarum, a traditional food and medicinal herb, was used in the study to prepare Lycium barbarum water (LBW). This experiment was conducted in animals and included four groups: young control (C-Young), aged control (C-Aged), young LBW-drinking (G-Young), and aged LBW-drinking (G-Aged). Assessments covered skeletal...
food science, polyphenols, antioxidants, protein, fiber
Amidst growing demand for meat products, concerns regarding their authenticity and safety have intensified, primarily due to potential fraudulent substitutions of cheaper meats, which are not accurately labeled. This study presents a novel strategy for the rapid screening and validation of target peptides for accurate quantitative analysis using high- resolution mass spectrometry (HRMS) coupled with multivariate statistical analysis. By integrating hierarchical clustering analysis (HCA) with...
protein, processing, quality, safety, analysis
To reveal the characteristic physicochemical indicators of wines of different quality grades and explore their feasibility as auxiliary indicators for grading, 23 wines from the Manas subregion of Xinjiang were used as test materials. Sensory evaluation, colour difference analysis, and electronic tongue technology were employed, combined with nontargeted metabolomics and quantitative analysis, to analyze differences in phenolic compounds, colour parameters, and taste characteristics among...
food science, polyphenols, antioxidants, protein, quality
Moringa oleifera seeds are rich in protein, yet their potential as plant-based protein in food remains underutilized. This study evaluated the extraction efficiency, composition, and techno-functional properties of moringa seed protein isolate (MSPI) using enzyme-assisted (EAE), ultrasonic-assisted (UAE), and microwave-assisted extraction (MAE) methods, compared to conventional alkaline extraction (CE). EAE was performed with viscozyme (2%, pH 8, 50 ◦C, 2 h) and papain (1%, pH 7, 50 ◦C, 1 h),...
food science, wheat, flour, protein, nutrition
Cyanide, a highly toxic compound, may exist in trace amounts in distilled Chinese liquor, a traditional spirit consumed by over a billion people. To enhance the efficiency and re- liability of cyanide detection, we propose a rapid, fully automated method integrating steam distillation with a continuous flow analyzer. This system combines sample pre- treatment, fast distillation, and colorimetric detection using the isonicotinic-barbituric acid chromogenic system based on Lambert–Beer law...
wheat, starch, protein, quality, sensory
The fermentation of fresh strawberries into fruit wine offers a solution to the seasonal surplus of strawberries. 2-phenylethanol is a key compound influencing the flavor profile of fruit wines, and elevating its content can enhance both flavor complexity and body quality. In this study, we established the optimal process of fermenting strawberry wine using the 2-phenylethanol (3.9 g/L) tolerant S. cerevisiae AFRC01 strain. Under optimal conditions, the 2-phenylethanol content reached 170.06...
protein, nutrition, processing, quality, sensory
Sour camel milk, as a nutritious fermented dairy product, faces challenges in terms of quality stability. Sparassis crispa, due to its antioxidant and antibacterial properties, shows potential in improving food quality. This study aimed to investigate the effects of differ- ent active components of Sparassis crispa on the quality of sour camel milk. The results indicated that Component I was the most effective Sparassis crispa component in enhanc- ing the quality of sour camel milk. The...
food science, protein, fiber, nutrition, processing
Tomato fruit is susceptible to decay caused by Colletotrichum gloeosporioides. An edible coating derived from essential oils loaded into a chitosan polysaccharide polymer is a sustainable delivery approach to improve coating versatility and stability for reduced reliance on synthetic fungicides to combat anthracnose incidence in tomatoes. The objective of this study was to evaluate the antifungal efficacy of nanostructured thyme essential oil incorporated into chitosan coatings...
food science, antioxidants, protein, nutrition, quality
Bioactive food proteins play multifunctional roles in human health and functional food development. Beyond their nutritional value, these proteins contain peptide sequences capable of exerting physiological effects, such as antioxidant, anti-hypertensive, immunomodulatory, and anti-inflammatory activities. This review summarises the processing and functional technologies applied to bioactive proteins; the increasing use of alternative protein sources including plants, microorganisms, and...
food science, polyphenols, antioxidants, wheat, protein
Background: Understanding how aroma compounds enhance monosodium glutamate (MSG) umami perception remains a critical challenge in flavor science. Methods: The umami-enhancing effects of meaty flavorings were investigated using nasal clip sensory evaluation (orthonasal blockage). Active aroma compounds were subsequently identified using gas chromatography-mass spectrometry (GC-MS). The three-dimensional structure of the umami receptor T1R1/T1R3 was constructed by homology modeling. The...
food science, protein, processing, quality, sensory
Colorectal cancer (CRC) is one of the most common cancers, accounting for approximately 10% of all new cancer cases globally. An increasing number of studies have revealed that the gut microbiome is strongly associated with the pathogenesis and progression of CRC. Based on these advances, this review delineates the mechanistic links between specific microbes and CRC, as well as emerging food-related nutritional intervention strategies. In vivo and in vitro studies have pinpointed the...
protein, nutrition, quality, color, microorganisms
The research investigates nitrate and nitrite concentrations in vegetables sold at agri-food markets in Craiova, Dolj County. Vegetable samples were purchased from markets and sourced from the primary agricultural regions of Dolj County, ensuring a representative selection. A total of 300 samples were collected, with 20 samples taken from each of 15 vegetable species at commercial maturity. This research also aimed to estimate the contribution of each type of vegetable to the intake of...
food science, nutrition, processing, quality, texture
A soybean meal is a key protein source in human foods and animal feed, yet its digestibility is constrained by endogenous trypsin inhibitors (TIs). Thermal processing is the mainstream tool for TI inactivation, but high-intensity heat treatments increase energy consumption and can potentially denature proteins, diminishing nutritional quality. Reducing the thermal input while maintaining nutritional quality is, therefore, a critical challenge. One promising strategy is the use of soybean...
food science, polyphenols, noodles, flour, starch
Given the demand for sustainable food solutions in China and the underutilization of bovine by-products, this study aimed to optimize the marinating process of bovine liver, heart, and rumen while evaluating their storage stability. An orthogonal experimental de- sign was employed to systematically optimize the marinating agent ratio and incorporate natural antioxidants to inhibit lipid oxidation and microbial spoilage. Results demon- strated that the optimized marinating formula, which...
food science, polyphenols, antioxidants, protein, fiber
This study investigated the structural, physicochemical, and functional characteristics of foxtail millet starches (FMSs), including five non-waxy varieties (N-HXMS, N-LXMS, N- QZHS, N-JG21S, N-BLGS) and one waxy control (W-HJGS). All FMSs exhibited polygonal granules with surface pores and an orthorhombic crystalline structure (A-type X-ray diffrac- tion pattern). Compared with the waxy FMSs, non-waxy starches exhibited higher amylose content (32.4–34.04%), reduced crystallinity...
food science, wheat, starch, protein, fiber
The epidermal growth factor receptor (EGFR), as an important target protein for inhibit- ing and intervening in osteoporosis, is associated with cell migration, proliferation, and apoptosis. Peptides derived from food have been shown to have a strong affinity for EGFR, thereby regulating downstream cellular-signaling pathways and participating in stimulating bone formation. However, it is still a “black box” as to how active peptides affect the conformational changes in the EGFR-binding domain...
food science, starch, protein, nutrition, color
This research focused on the development and characterization of gelatin-based films incorporated with cellulose microfibrils (CMFs) extracted from cowpea pod skin (Vigna unguiculata, CPMC) and corn straw (Zea mays, CSMC). The use of CPMC to produce gelatin films has not been previously reported in the literature. Eleven formulations were prepared based on a 22 factorial design with four axial and three central points, in addition to a control film (FC) composed of 1.00% gelatin and 1.00%...
food science, wheat, starch, protein, fiber
Pistachio (Pistacia vera) is widely consumed among tree nuts but capable of triggering severe IgE-mediated reactions in allergic individuals. Due to the similarity of cashew-borne and pistachio-borne allergen proteins and DNA, traditional detection methods, such as ELISA and PCR, often suffer from cross-reactivity, limiting their ability to discriminate between these two allergens. This study presents a sensitive LC-MS/MS method for the simultaneous detection of pistachio and cashew allergens...
antioxidants, wheat, protein, nutrition, quality
The present study focuses on recovering phenolic compounds and terpenes from olive leaves, which are generated as by-products during olive oil processing. To this end, conventional extraction/maceration (CE) and advanced extraction techniques such as subcritical water extraction (SWE), pressurized fluid extraction (PLE) and ultrasound- assisted extraction (UAE) were employed to compare and determine the most effective procedure. The phenolic and terpenoid composition of the extracts revealed a...
food science, polyphenols, antioxidants, protein, fiber
Received: 14 August 2025 Accepted: 19 August 2025 Published: 29 August 2025 Citation: Fan, Z. Recent Advances in Biological and Technological Research of Fresh Fruit and Vegetable: 2nd Edition. Foods 2025, 14, 3029. https://doi.org/10.3390/ foods14173029 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/...
food science, polyphenols, antioxidants, protein, fiber
Analyzing the status of food production in Qinghai Province and exploring the nexus between its ecological conservation and food supply are of critical significance. This study systematically synthesizes the evolution of ecological protection policies in Qinghai Province from 2000 to 2020 and delineates the spatiotemporal evolutionary patterns of grain production in Qinghai Province and their underpinning driving factors. The key findings are as follows. (1) From 2000 to 2020, the corpus of...
wheat, nutrition, quality, color, safety
Shell color is a commercially valuable trait in eggs, and blue-green eggshells typically exhibit multiple color subtypes. To explore the relationship between the CIELab system and visual color classification and develop simplified discrimination indices, 2274 blue- green eggs across seven batches were selected. The L*, a*, and b* values of each egg were measured, and average visual classification (AveObs) was calculated from four numeric categories (Light = 1, Blue = 2, Green = 3, Olive = 4)...
nutrition, quality, color, analysis, composition
The emergence of extensively drug-resistant (XDR) foodborne pathogens poses grave threats to food safety. This study characterizes the genome of an XDR Salmonella Ken- tucky isolate (Sal23C1) co-harboring cfr, mcr-1 and tet(A) from Shanghai chicken meat in 2022, which was the only isolate co-harboring these three key resistance genes among 502 screened Salmonella isolates. Genomic analysis revealed that the multidrug resistance gene cfr, which confers resistance to phenicols, lincosamides,...
food science, protein, processing, quality, color
The presence of foreign matter in food poses food safety issues for consumers and directly threatens the food supply chain. In order to ensure food quality and hygiene, promote economic efficiency, and protect consumers’ health rights, the rapid, non-destructive detec- tion of foreign matter in food is an urgent task that requires development. Hyperspectral imaging technology can obtain high-resolution spectral information of foreign matter in multiple wavelengths, and it is widely used in...
food science, antioxidants, wheat, flour, starch
The aim of this study was to investigate the effect of ice-temperature (IT) storage on the umami-enhancing nucleotide content in white mullet (Ophiocephalus argus var. Kimnra) meat. White mullet dorsal muscle was used as the raw material, and 4 ◦C chilled storage was used as a reference. After determining the ice temperature (−0.6 ◦C) of the dorsal muscle, the effect of IT storage on its umami-enhancing nucleotides was investigated. The umami nucleotide levels, physicochemical properties (pH,...
protein, processing, quality, texture, color
This study evaluated the ability of a jasmine essential oil (JEO)-loaded nanoemulsion alone (WOM) and combined with modified atmosphere packaging (WOM-MAP) to extend the shelf life and maintain the quality of Atlantic salmon (Salmo salar) at 4 ◦C. The WOM was stabilized with oxidized corn starch (OCS) and whey protein (WP), and had a particle size of 255.7 nm and zeta potential of −25.43 mV. The treated salmon fillets were periodically analyzed for spoilage extent, texture, protein structure,...
food science, polyphenols, antioxidants, wheat, starch
As an emerging natural source of DPP-IV inhibition strategy, we report for the first time the use of Lithobates catesbeianus skin gelatin (LSG) as a novel source for DPP-IV inhibitory peptides in this study. Through enzymatic hydrolysis with multiple proteases, the papain- treated hydrolysate exhibited superior performance in hydrolysis degree, protein recovery, and DPP-IV inhibition, with 93.47% of peptides under 1 kDa. Subsequent separation and peptidomics analysis identified 13 previously...
food science, polyphenols, protein, nutrition, processing
Considering the necessity of food safety testing, various biosensors have been developed based on biological elements (e.g., antibodies, aptamers), chemical elements (e.g., molecu- larly imprinted polymers), physical elements (e.g., nanopores) as recognition substances. According to the sensing patterns of signal transduction, the biosensors could be classified into optical and electrochemical biosensing, including fluorescence sensing, Raman sensing, colorimetric sensing, electrochemical...
polyphenols, antioxidants, wheat, flour, starch
Bacillus amyloliquefaciens is a well-recognized biocontrol agent and plant growth promoter. This study characterized the endophytic B. amyloliquefaciens LJ1, isolated from Nanguo pear fruit, through whole-genome sequencing and functional analyses. The B. amyloliq- uefaciens LJ1 genome (3,947,365 bp, 46.48% GC content) encodes 3757 protein-coding se- quences. Genomic analysis revealed diverse carbohydrate-active enzymes (CAZymes) and 12 secondary metabolite biosynthetic gene clusters, including...
food science, protein, nutrition, processing, quality
Precisely identifying and delineating food regions automatically from images, a task known as food image segmentation, is crucial for enabling applications in food science such as auto- mated dietary logging, accurate nutritional analysis, and food safety monitoring. However, accurately segmenting food images, particularly delineating food edges with precision, re- mains challenging due to the wide variety and diverse forms of food items, frequent inter-food occlusion, and ambiguous boundaries...
food science, nutrition, processing, quality, texture
A prepared dish needs to be reheated before eating, and various reheating methods affect its flavor quality. This study evaluated the influence of stir-frying reheating, steaming re- heating and microwave reheating on moisture content, lipid oxidation and flavor profiles of prepared beef with tangerine peel. Stir-frying reheating samples obtained a higher moisture content and the highest thiobarbituric acid reactive substance value. Fifty-seven volatile compounds were identified by gas...
food science, protein, fiber, nutrition, processing
A pH-responsive bilayer film was developed for real-time freshness monitoring and preser- vation of yellowfin seabream. The emulsified layer contained chitosan (CS) and flaxseed oil (FO), while the indicator layer comprised carrageenan (CAR), gelatin (GEL), grape seed anthocyanins (GSA), and curcumin (CUR). Optimization via response surface method- ology determined the ideal formulation: CAR/GEL mass ratio 1.11:1, CS concentration
food science, polyphenols, starch, protein, fiber
Improving rice yield, eating quality, and zinc (Zn) nutrition is crucial to meet the grow- ing demand for high-quality and nutritious food, while zinc itself plays a pivotal role in rice growth and quality formation. In this two-year field study, we investigated the effects of zinc oxide nanoparticles (ZnO NPs) one-time foliar application at 5, 10, and 20 mg L−1 during the gestation stage on grain yield, rice quality, and zinc biofortification. Although some year-to-year variations and year ×...
wheat, flour, starch, protein, nutrition
The shelf life of perishable foods is traditionally determined by microbiological, chemical, and sensory analyses, which are well-established and reliable. However, these methods can be time-consuming and resource-intensive, and they may not fully account for unexpected storage deviations, such as temperature fluctuations or equipment failures. Smart films emerge as a promising alternative, enabling rapid, visual, and low-cost food quality mon- itoring. This study developed smart films based...
starch, protein, fiber, processing, quality
As demand for plant-based bakery products rises, suitable egg substitutes are needed to preserve product quality. This study evaluated the functional, nutritional, and sensory effects of plant-based egg substitutes in vegan muffins, focusing on texture, rheology, nutrition, antioxidants, amino acids, and storage. To address this, muffins were prepared by replacing eggs with chickpea aquafaba, chia gel, flaxseed gel, psyllium husk, ripe banana, and soapwort extract, and each formulation was...
polyphenols, antioxidants, wheat, flour, starch
To develop highly nutritious Bangia fusco-purpurea (BFP) vegan sausages, we investigated the effects of BFP, gluten, and xanthan gum–konjac gum–carrageenan complex gel (CG) on the gel strength and sensory quality of the sausages. The formulation process was optimized through single-factor and orthogonal tests, whereas the gel formation mechanism of the key factors was explored. The orthogonal test results showed that the optimal addition levels of BFP, gluten, and CG were 5%, 56%, and 37%,...
food science, wheat, starch, protein, fiber
Hairless canary seed (Phalaris canariensis L.) can play significant roles in human health and nutrition due to its unique nutrient profile. It belongs to the Gramineae family similar to common cereal grains like wheat, rice and corn. On the other hand, the traditional canary seed is characterized by the presence of silicified spicules or hairs on the hulls of the kernel that could pose health hazards to humans. The hairless canary seed was developed in Canada by a conventional breeding program...
polyphenols, antioxidants, wheat, flour, starch
This study presents a characterization of exopolysaccharide (EPS)-producing Streptococ- cus thermophilus strains isolated from goat milk, including information about structural and functional characteristics of EPS. The isolates exhibited efficient lactose fermenta- tion, broad carbohydrate utilization, and desirable enzymatic activities for technological applications, particularly aminopeptidases and acid phosphatase, while lacking harmful en- zymes and virulence traits. Among the four...
starch, protein, nutrition, processing, quality
Zearalenone (ZEN), a mycotoxin produced by Fusarium species, widely contaminates grains and feed, posing a serious threat to animal and human health. Traditional physical and chemical detoxification methods face challenges, including low efficiency, high costs, and nutrient loss. In contrast, enzymatic biodegradation has emerged as a research hotspot due to its high efficiency, specificity, and environmental friendliness. Lactone hydrolase can specifically hydrolyze the lactone ring of ZEN,...
wheat, flour, protein, fiber, nutrition
Spirulina (Arthrospira platensis) is globally recognized for its high nutritional value and potential as a sustainable food source. However, the influence of targeted nutrient supple- mentation on its biochemical composition and microbial safety under tropical open-pond conditions remains underexplored, particularly in sub-Saharan Africa. This study evalu- ated the effects of three nutrient supplementation regimes (compositions A, B, and C) and a control on Spirulina cultivated over 30 days in...
food science, protein, nutrition, processing, quality
Pea peptides (PPs), as organic compounds, exhibit a variety of biological functions that make them useful for both the prevention and treatment of metabolic disorders. This study focused on how PPs modified by steam explosion (SE-PP) may help to treat mice with high- fat diet (HFD)-mediated glucose metabolism disorders. The experimental results indicate that both the 100 mg/kg BW SE-PP (SE-PPL group) and 400 mg/kg BW SE-PP (SE-PPH group) experienced substantial decreases in body weight,...
food science, polyphenols, antioxidants, starch, protein