Sparkling wine production involves secondary alcoholic fermentation, during which car- bon dioxide is trapped, creating effervescence and enhancing sensory complexity. This study evaluated the impact of Torulaspora delbrueckii and Lachancea thermotolerans yeast species using free and immobilized cells in secondary fermentation of sparkling wine, in comparison with Saccharomyces cerevisiae. Immobilized S. cerevisiae enabled faster refer- mentation compared to free cells, while immobilization...
protein, fiber, quality, sensory, color
Field residue trials were conducted in greenhouse-grown cabbage at both recommended and double dosages to evaluate the degradation dynamics and dietary risks of three pesti- cides (azoxystrobin, thiamethoxam, and carbendazim). In this study, a quick, easy, cheap, effective, rugged, and safe (QuEChERS) method combined with liquid chromatography tandem mass spectrometry was developed to measure the residues of three pesticides in cabbage. The mean recoveries of three pesticides in cabbage were...
fiber, nutrition, processing, quality, storage
Angelica sinensis radix (AS), the dried root of Angelica sinensis (Oliv.) Diels, is widely used in Chinese medicine and food products. However, after conducting market research, at least a quarter of AS on the market is commonly adulterated by Levisticum officinale W. D. J. Koch (LO), Angelica acutiloba (Sieb. et Zucc.) Kitagawa (AA), and Angelica gigas Nakai (AG), to varying degrees, which significantly affects its clinical efficacy and food safety. Therefore, there is a pressing need to...
quality, safety, analysis, chemistry, extraction
The cold-chain supply of perishable fruits continues to face challenges such as fuel wastage, fragmented stakeholder coordination, and limited real-time adaptability. Traditional solu- tions, based on static routing and centralized control, fall short in addressing the dynamic, distributed, and secure demands of modern food supply chains. This study presents a novel end-to-end architecture that integrates multi-agent reinforcement learning (MARL), blockchain technology, and generative...
nutrition, processing, quality, shelf life, packaging
We developed and validated a rapid, cost-effective multiplex PCR assay targeting mitochon- drial cytochrome c oxidase subunit I (COX1) to discriminate three commercially important sea-squirt species, Halocynthia roretzi, H. aurantium and H. hilgendorfi ritteri. Species-specific forward primers were designed from interspecific single-nucleotide polymorphisms within the barcode region and combined with a common reverse primer in a single reaction. Speci- ficity was confirmed in all tested...
processing, quality, sensory, texture, safety
Selenium nanoparticles (SeNPs) have broad application prospects in food preservation and drug development. In this study, grape seed extract (GSE) was used as a natural reducing agent and stabilizer, combined with ascorbic acid (Vc) for the green synthesis of SeNPs (GSE-SeNPs). The preparation process and structural stability were systemat- ically optimized. Response surface methodology (RSM) was employed to optimize the concentrations of Vc and GSE, reaction time, and reaction temperature,...
polyphenols, antioxidants, starch, protein, nutrition
Fermentation is a crucial stage in the production of washed mild coffees, as it enables the generation of compounds that influence overall quality. The conditions to optimize this process are still unknown. This study evaluated the effects of fermenting coffee fruits and depulped coffee under two conditions: an open tank (semi-anaerobic-SA) and a closed tank (self-induced anaerobic fermentation, SIAF) over 192 h. Samples were taken every 24 h using a sacrificial bioreactor. A randomized...
nutrition, processing, quality, sensory, color
This study investigated the structure, interfacial properties, and digestibility of resver- atrol (Res)-loaded soybean lipophilic protein (LP) nanoparticles using a urea-induced disassembly–reassembly approach. Structural analysis confirmed that LP partially re- stored its secondary to quaternary structures during dialysis, verifying the reversibility of structural reassembly. Analysis of LP–Res nanoparticles showed that increasing urea concentration ([U]) led to the highest encapsulation...
polyphenols, protein, fiber, nutrition, processing
Growing global concerns over pesticide residues and microbial contamination in plant- derived foods have intensified the demand for sustainable decontamination solutions. Con- ventional physical, chemical, and biological methods are hampered by inherent limitations, including operational inefficiency, secondary pollution risks, and nutritional degradation. Atmospheric cold plasma (ACP) has emerged as a promising non-thermal technology to address these challenges at near-ambient temperatures,...
polyphenols, antioxidants, wheat, flour, starch
In this study, we aimed to explore the biological characteristics and quality of crayfish (Procambarus clarkii) reared in different modes and fill in the research gap regarding assess- ments of Procambarus clarkii quality in the cold regions of China. To achieve this, typical rice–crayfish coculture (RCCC) and pond culture (PC) modes were established in Northeast China to evaluate the chelae proportion (CP), hepatosomatic index (HSI), abdominal meat yield (MY), proximate composition, fatty...
food science, protein, nutrition, processing, quality
China’s liquor industry continues to steadily expand and develop. The industry is currently transforming, shifting its focus from scale to quality and efficiency. This transformation is significantly increasing the demand for quality and safety testing. Currently, the testing system relies mainly on manual operation or traditional mechanical equipment. Technical bottlenecks include low testing efficiency, a significant imbalance in the cost–benefit ratio, and difficulty meeting the modern...
food science, polyphenols, starch, protein, fiber
Polyphenols play a crucial role in promoting human health. This study aims to investi- gate the polyphenols of black hulless barley bran (HBP) and evaluate their anti-diabetic mechanisms in vivo. Using UPLC-QTOF-MS/MS, 27 compounds were identified in HBP, including four phenolic acids, 14 flavonoids, and nine anthocyanidins. High contents of Chrysoeriol 7-O-glucuronide (42.09 mg/g), Cyanidin 3-O-glucoside (21.02 mg/g), and Cyanidin 3-O-(6′′-O-malonyl)-glucoside (24.45 mg/g) were quantified via...
food science, polyphenols, antioxidants, wheat, protein
Shubat, a traditional fermented camel milk from Kazakhstan, is renowned for its unique flavor and nutritional properties, though its volatile compound profile remains poorly characterized. In this study, headspace solid-phase microextraction coupled with com- prehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (HS- SPME-GC×GC–ToFMS) was employed to qualitatively identify and semi-quantitatively analyze volatile metabolites in seven Shubat samples collected from four...
food science, protein, fiber, nutrition, processing
The preprocessing of infrared spectra can significantly improve predictive accuracy for protein, carbohydrate, lipid, or other nutrition components, yet optimal preprocessing se- lection is typically empirical, tedious, and dataset specific. This study introduces a Bayesian optimization-based framework designed for the automated selection of optimal spectral preprocessing pipelines within a chemometric modeling context. The framework was applied to mid-infrared spectra of milk to predict...
protein, nutrition, processing, quality, sensory
Food insecurity remains a persistent global challenge, despite significant advancements in agricultural production and technology. The main objective of this study is to identify and quantitatively assess some of the structural determinants influencing country-level food insecurity and provide an empirical background for policy-making aimed at achieving the Sustainable Development Goal of Zero Hunger (SDG 2). This study employs a beta regres- sion model in order to study moderate or severe...
nutrition, processing, quality, safety, analysis
Commercial fruit juices are categorized into juice not from concentrate (JNFC) and juice from concentrate (JFC). Tomato juice is one of the most popular vegetable juices, and its aroma is an important factor in evaluating its quality. However, differences in the aroma characteristics of JNFC and JFC tomato juices have not been clearly identified. This study aimed to investigate the volatile organic compounds (VOCs) involved in distinguishing be- tween JNFC and JFC using commercially available...
fiber, nutrition, processing, quality, sensory
Patients with mental health disorders often have inadequate intakes of essential amino acids, vitamins, minerals, and fatty acids, which can negatively affect neurotransmitter synthesis, mood, cognitive function, and sensory perception. This study evaluated the nutritional value and sensory acceptability of different flavoured pea protein isolate beverages in 78 patients with schizophrenia spectrum disorders, mood disorders, eating disorders, and depression. The results of the sensory...
antioxidants, wheat, protein, fiber, nutrition
The ‘Annurca’ apple, an EU Protected Geographical Indication product, undergoes a mandatory post-harvest reddening in the ‘melaio’. This traditional practice enhances color and aroma but initiates detrimental textural degradation, creating a paradox where key quality attributes develop in conflict. This study aimed to characterize the sensory evolution of ‘Annurca’ apples during extended cold storage and its impact on consumer preference. A cohort of 551 untrained consumers evaluated the...
polyphenols, nutrition, processing, quality, sensory
Noni juice polysaccharides demonstrate promising hypoglycemic activity, but their high molecular weight restricts bioavailability. This study established a controlled degradation approach to optimize the functional properties of Noni juice polysaccharides. Molecu- lar characterization demonstrated that the degraded Noni juice polysaccharides (DNJPs, Mw 191.8 kDa) retained the core monosaccharide composition, while exhibiting enhanced solubility. In vitro experiments with insulin-resistant...
antioxidants, protein, storage, enzymes, analysis
Plant-based bioactive compounds have been recognized as promising alternatives to con- ventional chemical treatments. Selenium (Se), a trace element, can be incorporated into proteins to enhance the bioactivity of plant-derived peptides. Perilla frutescens seeds are high-protein plants that have shown the ability to absorb Se and biosynthesize se- lenopeptides. This study examined Se biotransformation during the germination of perilla seeds to synthesize selenoprotein, investigating enzymatic...
food science, antioxidants, wheat, protein, nutrition
The growing demand for sustainable protein sources has boosted interest in Andean pseu- docereals, particularly quinoa (Chenopodium quinoa), cañihua (Chenopodium pallidicaule), and kiwicha (Amaranthus caudatus), due to their complete nutritional profile, high di- gestibility, and low allergenic potential. Their inclusion in vegetarian and vegan diets represents a viable alternative that can replace animal proteins without compromising on nutritional quality. This study presents a critical...
food science, noodles, wheat, flour, starch
Climate change increases microbial contamination risks in food, highlighting the need for real-time biosensors. However, food residues often interfere with detection signals, limiting the direct application. An integrated system of filter-assisted sample preparation (FASP) and an immunoassay-based colorimetric biosensor offers the rapid and simple on-site detection of foodborne pathogens in complex food matrices. The accuracy and stability of biosensor analysis were ensured via filter-assisted...
protein, fiber, processing, quality, texture
Peeled hard-cooked eggs (HCEs) are a popular and convenient choice for consumers and food servicers. A recent outbreak and several recalls of HCEs have highlighted their susceptibility to contamination with Listeria monocytogenes. HCEs are generally treated with antimicrobials, such as citric acid, to enhance the safety and quality of the product. A 2019 multistate outbreak linked to consumption of contaminated HCEs in the U.S. prompted research on the effectiveness of citric acid, and other...
food science, protein, nutrition, processing, quality
In this study, critical melting followed by freeze–thaw (CMFT) pretreatment was em- ployed as an effective strategy to partially weaken and modify the surface structure of starch, enhancing enzymatic hydrolysis (EH) for porous starch preparation. Compared with EH alone, the CMFT + EH treatment synergistically facilitated porous structure for- mation while preserving structural integrity. Partial structural weakening and surface modifications induced by CMFT promoted enzyme diffusion into...
food science, wheat, starch, protein, processing
Xanthones from mangosteen pericarp (MP) are bioactive compounds with promising pharmaceutical and nutraceutical applications. However, their efficient and selective extraction using environmentally friendly solvents remains a challenge. This study aimed to evaluate tricaprylin (C8) and tricaprin (C10) as novel green co-extractants in supercritical carbon dioxide (scCO2) extraction for the recovery of xanthones from MP, using a mass ratio of C8:C10 = 0.64:0.36, hereafter referred to as C8/C10,...
food science, polyphenols, nutrition, processing, quality
Surface-enhanced Raman scattering (SERS) technology has garnered significant atten- tion for the detection of trace food contaminants, due to its exceptional sensitivity, non- destructive nature, and molecular fingerprinting capabilities. Currently, SERS applications in the simultaneous detection of multiple contaminants have advanced rapidly. SERS-based simultaneous detection strategies are generally categorized into label-free and labeled detec- tion methods. Labeled detection can be further...
wheat, flour, protein, fiber, processing
This study investigated individual/combined nitrogen (N) and potassium (K) deficiencies on ginseng root aroma using GC–MS metabolomics. Four treatments (normal supply, N deficiency (LN), K deficiency (LK), and dual deficiency (LNLK)) were analyzed. Deficien- cies impaired growth, mineral accumulation, and induced oxidative stress, suppressing ginsenoside biosynthesis. From 1768 detected VOCs, 304 compounds (rOAV ≥ 1) signifi- cantly contributed to aroma. LN inhibited terpenoids (e.g.,...
protein, fiber, nutrition, processing, quality
Food-derived carbon dots (F-CDs) are a novel class of carbon-based nanomaterials unintention- ally generated during common thermal food processing techniques, such as baking, roasting, frying, and caramelization. These nanostructures exhibit unique optical and chemical properties, including photoluminescence, high aqueous solubility, and tunable surface functionality, making them increasingly relevant to both food science and biomedical research. Recent studies have highlighted their ability...
food science, polyphenols, antioxidants, protein, fiber
Polycyclic aromatic hydrocarbons (PAHs) are recognized carcinogens that enter the food chain through pre-existing environmental contamination (air, water, soil), and their forma- tion and accumulation during food preparation and processing involve high temperatures. We established a modified QuEChERS GC-MS method that couples n-hexane-saturated acetonitrile containing 1% toluene with a freeze-out step. Compared to the previously reported ACN QuEChERS protocol, this method enhanced PAH...
food science, flour, starch, nutrition, processing
Liposomes have emerged as versatile carriers in the food industry due to their amphiphilic structure, biocompatibility, and ability to encapsulate both hydrophilic and lipophilic bioactive compounds. They offer promising benefits by enhancing the solubility and bioavailability of food ingredients such as vitamins, polyphenols, carotenoids, peptides, and omega-3 fatty acids. However, liposomes in aqueous form often suffer from poor stability, leakage of encapsulated compounds, and sensitivity...
food science, polyphenols, antioxidants, wheat, protein
Volatile compounds greatly affect tomato aroma, but systematic analysis of volatiles in tomatoes is limited by detection techniques. Here, HS-SPME Arrow-GC × GC-Q/TOFMS was employed to analyze tomato flavor profiles across different cultivation times. To investigate the effects of light and temperature on aroma profiles, three tomato samples across different cultivation periods, including S1 (harvested on May 30th, with lowest tem- perature and light conditions), S2 (harvested on August 10th,...
antioxidants, protein, nutrition, quality, sensory
Traditional Douchiba (DCB), a bacterial-type fermented soybean condiment, suffers from pronounced bitterness and limited functional attributes, hindering its broader application. To address these challenges, this study innovatively compounded matured Bacillus sub- tilis-fermented adlay (BFA) with DCB at varying ratios to develop a fermented adlay-DCB seasoning (FADS). Key physicochemical, nutritional, functional, and sensory parameters were systematically analyzed, and a multidimensional...
polyphenols, starch, protein, fiber, nutrition
pH-sensitive intelligent films offer a novel strategy for real-time monitoring of food fresh- ness via visible color changes. This study valorizes onion peel powder (OPP), a polyphenol- rich agro-industrial by-product, by incorporating it into cassava starch-based films at three concentrations (1O, 2O, 3O). Increasing OPP content led to significantly higher total phenolic and flavonoid levels, enhancing the films’ antioxidant properties (p < 0.0001). While the films exhibited selective...
polyphenols, antioxidants, starch, protein, nutrition
Despite the continued growth of the gluten-free food market, there is a dearth of sensory and consumer knowledge on commercial products. The existing research is mostly limited to hedonic measurements and ingredient effects instead of analytical methods for a better understanding of product characteristics of gluten-free crackers specifically. In this work, a semi-trained consumer panel used projective mapping to choose objectively different plain/original crackers from a pool of sixteen...
wheat, flour, starch, protein, fiber
Lactiplantibacillus species have been historically used for food applications. Although sev- eral species are regarded as safe according to their regulatory status, the safety issues and functional roles of these lactic acid bacteria have been given attention. A selected Lactiplan- tibacillus strain TBRC 20328, with probiotic properties isolated from fermented Isan-style pork sausage (Mam), was evaluated for its safety through whole-genome sequencing and analysis using integrative...
protein, nutrition, processing, quality, texture
Background: Prediabetes is on the rise and can progress to type 2 diabetes and related car- diometabolic complications if left untreated. Nutrition plays a critical role in blood glucose regulation, and evaluating the effects of whole foods on indices of glycemic control and body composition within individuals with prediabetes is important. This study examined whether consuming one average fresh mango daily for 24 weeks could improve the blood glucose indices and body composition in...
food science, polyphenols, starch, protein, fiber
This study investigated how different extraction parts of raw materials and different flocculation methods affect the extraction yield, structure, and properties of sodium alginate. The aim was to improve the quality of sodium alginate and provide theoretical guidance for upstream enterprises. In this study, Lessonia nigrescens (LN) was used as a raw material. The alkali treatment conditions were optimized. The optimal extraction conditions were determined to be a 2% sodium carbonate...
food science, polyphenols, protein, fiber, processing
Spirulina (Arthrospira spp.) and klamath (Aphanizomenon flos-aquae) are widely consumed cyanobacteria-based food supplements valued for their nutritional and health-promoting properties. However, these products are susceptible to contamination by cyanotoxins, which are potent toxins produced by co-occurring cyanobacteria that may pose health risks to consumers. In this study, we applied an integrated targeted and suspect screening ap- proach to comprehensively assess the presence of...
protein, nutrition, processing, quality, safety
The growing use of plastics in food packaging has raised concerns about chemical migra- tion into consumables, posing potential health risks. Ensuring the safety of packaging materials is a critical public health priority. This study aimed to validate an analyti- cal method for qualitative and quantitative determination of BPs in bottled water and evaluate their presence in PET and rPET matrices. The method was validated through recovery tests for eight BPs (Bisphenol A, Bisphenol S, Bisphenol...
nutrition, processing, quality, color, packaging
Sous-vide cooking has attracted considerable attention for its capacity to minimise nutri- tional and qualitative degradation in muscle foods, with research into the intricate changes in sensory attributes becoming a particular focal point. This paper presents recent insights into the sensory transformations of meat, especially shifts in texture, color, and flavour during sous-vide processing. Both cooking temperature and duration exert important influences, with temperature generally playing...
food science, antioxidants, protein, fiber, nutrition
Preformed porous media (PPM) technology has emerged as a transformative approach to enhance heat and mass transfer in vacuum freeze-drying (VFD) of agricultural and food products. This review systematically analyzes recent advances in PPM research, with particular focus on spray freeze-drying (SFD) as the dominant technique for precision pore architecture control. Empirical studies confirm PPM’s efficacy: drying time reductions of 20–50% versus conventional VFD while improving product quality...
noodles, protein, nutrition, processing, quality
Tupistra chinensis Baker, traditionally used in southern China as a folk remedy for sore throat and pharyngitis, has long been consumed as a medicinal tea. Steroidal saponins are considered the major bioactive constituents of its rhizome, yet systematic studies on their extraction and biological effects remain scarce. In this study, total steroidal saponins from T. chinensis (TCS) were prepared through optimized extraction and enrichment processes. Response surface methodology identified...
protein, processing, color, enzymes, safety
This study investigated consumer perception of food insecurity by refining data collected from social media platforms. Text mining and TF-IDF were used to extract core keywords closely related to food insecurity and analyze their meanings. In addition, time series analysis and sentiment analysis were used to examine temporal and emotional changes. The analysis results showed that keywords, such as health, stress, mental, and depression, appeared frequently, indicating that food insecurity is...
protein, fiber, nutrition, processing, quality
The increasing use of reclaimed wastewater in agriculture raises growing concerns about the accumulation of priority organic micropollutants in edible crops. In this study, we developed and validated a novel QuEChERS–SPME–GC/MS method for the simultane- ous determination of 15 polycyclic aromatic hydrocarbons (PAHs), 3 nitro-PAHs, and 14 polychlorinated biphenyls congeners in Eruca vesicaria (rocket) leaves. The method was optimized to address the matrix complexity of leafy vegetables and...
polyphenols, fiber, quality, color, safety
This study examined the ultrasound pretreatment (UP) and simultaneous ultrasound (US) effects on the structural–functional features of collagen peptides in Chinemys reevesii skin collagen hydrolysates (CCHs) using a composite protease system (Trypsin: Alkaline pro- tease, 1:1). Structural characterization revealed that UP induced the unfolding of collagen molecules, evidenced by reduced disulfide bond content and the concomitant increase in surface hydrophobicity. Consequently, ultrasound...
antioxidants, wheat, flour, protein, fiber
This study investigated the beneficial effect of sea cucumber polysaccharides (SCP) on gut microbiota composition, metabolic profiles, and liver gene expression in mice. Using an integrative approach combining microbiome, metabolome, and transcriptome analyses, we demonstrated that SCP supplementation led to a marked rise in norank_f_Muribaculaceae levels and reduced the Firmicutes-to-Bacteroidota ratio. Metabolomic analysis revealed key alterations in amino acid and lipid metabolism, with...
food science, protein, fiber, nutrition, processing
Understanding the intricate relationship between sensory perception and physicochemical properties of cacao-based products is crucial for advancing quality control and driving prod- uct innovation. However, effectively integrating these heterogeneous data sources poses a significant challenge, particularly when sensory evaluations are derived from low-quality, subjective, and often inconsistent annotations provided by multiple experts. We propose a comprehensive framework that leverages a...
food science, polyphenols, protein, nutrition, processing
This study aimed to evaluate the effects of controlled atmosphere (CA) treatment on the postharvest quality of strawberries harvested at different 50% and 80% maturity under export shipping conditions. The strawberries were subjected to CA and refrigerated container (Reefer) environments at 10 ◦C, and their quality attributes were then analyzed. Metabolomic profiling revealed significant variations in primary and secondary metabolites and volatile organic compounds (VOCs). A pathway analysis...
food science, polyphenols, starch, protein, nutrition
Hybrid plant and meat (HPM) products, in which a portion of meat is substituted with alternative plant protein-containing ingredients, offer a promising option for flexitarian consumers seeking to increase plant protein consumption while continuing to enjoy the sen- sory qualities of meat products. This study evaluated the effects of faba bean protein (FBP), pea protein (PP), and rice protein (RP) ingredients at a 12.5% meat protein substitution level, under varying pre-hydration conditions...
antioxidants, wheat, flour, starch, protein
Ginkgo biloba leaf flavonoids, while demonstrating antioxidant potential, remain under- explored as natural stabilizers for frying oils under thermo-oxidative stress. This study assessed Ginkgo biloba leaf flavonoids efficacy against synthetic tertiary-butylhydroquinone (0.02%). Ginkgo biloba leaf flavonoids were extracted via optimized ultrasonic-assisted meth- ods (15 mL/g solvent, 80% ethanol, 45 ◦C, 120 s). Frying stability in flaxseed and soybean oils over 6 days (24 cycles/day) was...
polyphenols, antioxidants, noodles, wheat, starch