This study investigated the effects of fermentation temperatures (22 ◦C, 25 ◦C, 28 ◦C) and concentrations of grape juice Brix (26 ◦, 29 ◦, 32 ◦) on the physicochemical and aroma profiles of Musalais wine, a traditional fermented alcoholic beverage from Xinjiang, China. The results indicated that higher fermentation temperatures (28 ◦C) increased total acidity (TA) and residual sugar content (RSC), whereas lower temperatures (22 ◦C) resulted in higher pH, phenolic content, and anthocyanin...
food science, polyphenols, antioxidants, wheat, nutrition
Listeria monocytogenes is a Gram-positive bacterial species that causes listeriosis, a ma- jor foodborne disease worldwide. The virulence factor inlA facilitates the invasion of L. monocytogenes into intestinal epithelial cells expressing E-cadherin receptors. Naturally occurring premature stop codon (PMSC) mutations in inlA have been shown to result in the production of truncated proteins associated with attenuated virulence. Moreover, different L. monocytogenes strains contain distinct inlA...
protein, processing, quality, microorganisms, safety
Recent studies have increasingly emphasized the regulatory potential of plant-derived polysaccharides on gut microbial composition and metabolic function. Despite this growing interest, investigations focusing specifically on the simulated digestion and fermentation properties of arecanut polysaccharide (PAP1b) remain limited. In this work, we employed the standardized INFOGEST 2.0 protocol to mimic the oral, gastric, and intestinal digestion of PAP1b, followed by 48 h anaerobic fermentation...
food science, starch, protein, fiber, nutrition
Consumer demands for fresh and minimally processed liquid foods that support disease prevention and promote health emphasize the need for innovative processing technolo- gies that ensure microbiological safety and preserve bioactive compounds. In addition, consumers are becoming more concerned about the presence of chemical additives in liquid foods. Non-thermal processing technologies, including high-pressure processing, high-pressure homogenization, pulsed electric field, pulsed magnetic...
polyphenols, antioxidants, starch, protein, fiber
Sleep disturbances are linked to metabolic and neurological dysregulation. Moringa oleifera leaves, rich in bioactive compounds, may improve sleep via gut–brain axis modulation. This study investigated the sleep-enhancing effects of fermented Moringa oleifera leaf extract (FM) in mice using metabolomics, gut microbiota analysis, network pharmacology, and molecular docking. A 1:1 combination of Lactobacillus plantarum GDMCC 1.2685 and L. swissii GDMCC 1.791 optimally fermented FM, increasing...
food science, polyphenols, flour, protein, fiber
This study compares the chemical profiles of pomegranate seed oil (PSO) from two cultivars, Granato (G) and Roce (R), extracted by Soxhlet and supercritical CO2/isopropanol. GC-MS and NMR analyses confirmed punicic acid as the dominant fatty acid, with α-eleostearic, oleic, and linoleic acids in lower amounts. Supercritical extraction increased yield (about 18%) and selectively raised α-eleostearic and linoleic acids. Volatile organic compound (VOC) profiling by HS-SPME-GC-MS showed higher...
fiber, nutrition, processing, quality, sensory
The dynamic metabolic landscape underlying goose meat quality deterioration during refrigerated storage remains incompletely elucidated. Here, ultra-high performance liq- uid chromatography-tandem mass spectrometry (UHPLC-MS/MS)-based widely tar- geted metabolomics was employed to characterize metabolic profiling in refrigerated goose meat. Orthogonal partial least squares discriminant analysis (OPLS-DA) revealed 211 differential metabolites, while random forest regression (RFR) identified 30...
protein, fiber, nutrition, quality, sensory
Crisp meat, a traditional Chinese food, is widely consumed due to its convenience and long frozen shelf life. However, conventional preparation methods lead to excessive oil absorption during frying and ice crystal formation during freezing, causing coating softening and reduced crispiness after reheating. This study aimed to enhance the quality of crisp meat before and after freezing by incorporating modified starches into the batter. Four types—oxidized starch, hydroxypropyl distarch...
food science, noodles, wheat, flour, starch
The food additive sodium benzoate (SB) has been used for decades as an antimicrobial to prevent food spoilage. SB has been deemed to pose no risk to human health when consumed at levels under 5 mg/kg body weight per day; however, when many of the supporting studies were conducted, the importance of the gut microbiome to human health was not yet appreciated. Given SB’s known antimicrobial qualities, it is important to assess the effect of this food additive on the human gut microbiome. The ex...
protein, fiber, nutrition, processing, quality
The storage characteristics of folic acid and NaFeEDTA fortified in a refractance window- dried turmeric powder base and its subsequent application to the formulation of nutrition- ally functionalized golden milk have not been addressed in previous studies. Golden milk is a staple food and ideal matrix for the fortification of important nutrients such as iron and folic acid. With this motivation, the present study assesses refractance window (RW)-dried turmeric powder fortified with folic acid...
food science, flour, starch, protein, nutrition
The persistent presence of pesticide residues in vegetables raises significant concerns for food safety and public health, highlighting the need for sensing platforms that are efficient, affordable, and environmentally friendly while minimizing analysis time and reagent use. In this study, we developed a laser-induced graphene electrode (LIGE) modified with a titanium dioxide–Enteromorpha-derived carbon composite (TiO2@EDC) for the sensitive electrochemical detection of the herbicide diuron in...
fiber, quality, storage, safety, analysis
Type II diabetes mellitus (T2DM) is characterized by chronic glycolipid metabolic dysregu- lation. This study aimed to investigate the effects and mechanisms of Artemisia integrifolia Linn. (LH) as a functional food in a T2DM rat model. The UPLC-Q-TOF-MS/MS technique was used to identify the components of LH. T2DM was induced in rats via a high-fat/high- sugar diet combined with streptozotocin (STZ, 35 mg/kg, i.p.). The rats were subsequently treated with LH (90 mg/kg, 180 mg/kg) for 15 days....
polyphenols, antioxidants, protein, processing, quality
This study investigates the concentrations of essential and trace elements (Ni, Cu, Fe, Zn, Mn, and Al) in packaged ice cream samples collected from markets in Kır¸sehir province, located in Central Anatolia, Turkey, aiming to assess potential health risks associated with their consumption. Among the detected trace elements, Al (3.21–16.6 mg/kg) and Fe (2.03–24.0 mg/kg) had the highest concentrations, followed by Zn (0.56–3.00 mg/kg), Ni (0.84–4.84 mg/kg), Cu (1.15–3.46 mg/kg), and Mn...
protein, nutrition, processing, quality, sensory
Plant-based diets are increasingly attracting attention as they play a significant role in human health and environmental sustainability and are believed to be key components of sustainable food systems. In the present study, both pros and cons of the adoption of plant-based diets are analyzed using a bibliometric method integrated with a qualitative examination of the scientific literature. For the bibliometric study, Bibliometrix software was utilized, examining 3245 scientific articles,...
polyphenols, antioxidants, wheat, protein, fiber
Gelatin from bovine hide, especially yak hide, is valued in the food and pharmaceutical in- dustries; however, as the most common domestic cattle in China, gelatin made from yellow cattle hide remains unexplored. Thus, the physicochemical properties, nutritional compo- nents, and flavor characteristics of gelatin produced from yellow cattle hides and yak hides, both before and after hair removal, were analyzed. It was found that yellow cattle hide gelatin (YCHG) not only had a higher protein...
antioxidants, protein, fiber, nutrition, processing
Glycitin is a kind of compound found in soybeans that has attracted increasing attention as a good source of nutrients due to its potential applications in medicine, cosmetics, and food. However, a comprehensive review of glycitin is lacking to help readers understand the current state of research on isoflavones. The present review summarizes recent progress made on the structures and functions of glycitin, with future perspectives to maximize their value and applications using bibliometric...
food science, polyphenols, antioxidants, flour, protein
The relentless spread of antimicrobial resistance poses a severe threat to global public health, food safety, and environmental security. Natural products with potent antimicrobial activity offer prospective substitutes for traditional antibiotics and chemical preserva- tives. Here, we demonstrate that pterostilbene (PT), a natural dietary compound, exhibits rapid lytic activity against methicillin-resistant Staphylococcus aureus (MRSA). PT displayed metabolism-independent bactericidal...
protein, sensory, color, packaging, storage
Fermented soymilk yogurt has been produced rapidly in recent years due to its health benefits and the growing demand for plant-based foods to address trends in sustainable development goals. This study investigated the smoothness and quality of soymilk yogurt- mimics fermented by four strains of lactic acid bacteria (LAB) through image processing, physicochemical properties, and taste analysis. By comparing the primary fermentation products of the four strains and the secondary fermentation...
starch, protein, nutrition, processing, quality
Over the past few years, naturally sourced bioactive molecules have drawn increased attention for their antioxidant capacity and wide-ranging health effects. At the same time, interest in eco-friendly extraction approaches has risen sharply. Atmospheric Room Temperature Plasma (ARTP), a novel non-thermal pretreatment method, has emerged as a promising green technology due to its minimal environmental impact, cost-effectiveness, and superior extraction efficiency compared to conventional...
food science, polyphenols, antioxidants, protein, nutrition
Pigeon meat is gaining increasing popularity due to its high nutritional value and desir- able sensory qualities. This study aimed to comprehensively evaluate the quality-related components of pigeon meat by analyzing conventional nutritional indicators—including amino acids, fatty acids, and flavor nucleotides—in combination with multi-omics ap- proaches. The results indicated that pigeon meat contains high levels of arginine (Arg), alanine (Ala), linoleic acid, and glycerophospholipids...
food science, antioxidants, protein, nutrition, processing
The growing global demand for rapid, sensitive, and cost-effective food safety monitor- ing has driven the development of nanozyme-based biosensors as alternatives to natural enzyme-based methods. Among various nanozymes, bimetallic gold–platinum (AuPt) nanozymes show superior catalytic performance compared to monometallic and other Au-based bimetallic hybrids. This is due to their synergistic colorimetric, catalytic, geo- metric, and ensemble properties. This review systematically evaluates...
antioxidants, wheat, flour, protein, nutrition
This study investigated the physicochemical properties of starch from the newly developed β-glucan-rich barley cultivar Betahealth. The cultivar was bred through a three-way cross between Betaone (F1, Shikoku Hadaka 97 × Glacier AC38) and Dahyang, and its potential as a high-β-glucan food supplement was evaluated. Betahealth’s general composition comprised 11.8%, 1.06%, 2.74%, 3.66%, 56.6%, and 12.3% protein, ash, crude fat, amylose, starch, and β-glucan, respectively. The compositional...
food science, wheat, flour, starch, protein
Pseudomonas fragi and Aeromonas salmonicida are major spoilage microorganisms in re- frigerated grass carp. This study systematically investigated the physicochemical and metabolomic characteristics of chilled grass carp that were artificially inoculated with P. fragi and A. salmonicida in mono- and co-culture. The results indicated that P. fragi was the dominant bacterium in the co-culture of grass carp. The P. fragi-inoculated group exhibited significantly higher levels of total volatile...
food science, polyphenols, protein, processing, quality
The growing demand for sustainable food sources requires the efficient use of aquaculture by-products. This study aimed to optimize enzymatic hydrolysis conditions for the simulta- neous recovery of fish protein hydrolysate (FPH) and oil from rainbow trout (Oncorhynchus mykiss) processing by-products. Hydrolysis was performed at different temperatures (30–50 ◦C), enzyme concentrations (0.5–1.5%), and durations (30–90 min), and the opti- mal conditions were determined as 40 ◦C, 1% enzyme...
protein, nutrition, processing, quality, fermentation
Received: 27 August 2025 Accepted: 30 August 2025 Published: 17 September 2025 Citation: Bacchi, E.; Cammilleri, G.; Tortorici, M.; Galluzzo, F.G.; Pantano, L.; Calabrese, V.; Brunone, M.; Vella, A.; Macaluso, A.; Dico, G.M.L.; et al. Correction: Bacchi et al. First Report on the Presence of Toxic Metals and Metalloids in East Asian Bullfrog (Hoplobatrachus rugulosus) Legs. Foods 2022, 11, 3009. Foods 2025, 14, 3225. https://doi.org/10.3390/ foods14183225 Copyright: © 2025 by the authors....
Twelve Polish pea varieties were malted, and their technological properties were assessed, using a congress mashing regime. Alpha-amylase addition was also used to determine whether external enzymes can improve the properties of the achieved worts. Malts from peas were characterized with poor saccharification time, but alpha-amylase allowed for the saccharification of starch from three different pea varieties (‘Gloriosa’, ‘Jantar’, and ‘Primavil’). Acquired worts were characterized with a low...
wheat, starch, protein, fiber, nutrition
Floral–fruity aroma Pu-erh tea (FFAPET) is highly valued by consumers for its distinctive and appealing fragrance. This study conducted a comprehensive investigation into the volatile components of FFAPET using advanced analytical techniques, including GC-O- MS, GC-MS/MS, aroma recombination, and omission tests. Compared with traditional stale aroma Pu-erh tea, FFAPET exhibited higher levels of alcohols and alkenes. Through GC-O-MS combined with OAV analysis, 10 key active-aroma compounds were...
fiber, processing, quality, sensory, color
Passiflora foetida fruit is rich in beneficial polysaccharides and flavonoids. Recent studies have found that these polysaccharides and flavonoids may influence health through inter- action with the gut microbiota, for example by modification of the microbial composition or by conversion of the polysaccharides and flavonoids to further bioactive compounds. In the current study, a three-stage dynamic simulator of the human gut microbiota, namely BFBL gut model, inoculated with either...
polyphenols, starch, protein, processing, color
Growing evidence links processed red meat consumption to increased diabetes risk, with oxidized proteins and/or amino acids proposed as potential mediators. We investigated whether dityrosine (Dityr), a key oxidation biomarker in high-oxidative pork (HOP) and structural analog of thyroid hormone T3, mediates HOP-induced glucose dysregulation via thyroid hormone (TH) signaling disruption. C57BL/6J mice were fed control, low-oxidative pork (LOP), HOP, LOP + Dityr, or Dityr diets for 12 weeks....
food science, antioxidants, protein, nutrition, processing
The present work investigated how cube size (10 × 10 × 10 mm and 20 × 20 × 20 mm) and culinary technique (stir-frying, steaming, with raw zucchini as control) influence the nutritional profile, bioactive components, texture, and sensory properties of zucchini (Cucurbita pepo L.). Parameters assessed included moisture, dry matter, ash, protein, fat, antioxidant capacity (AC), total phenolic content (TPC), texture profile, and consumer acceptance. Cutting size significantly affected dry matter...
polyphenols, antioxidants, wheat, starch, protein
The substrates of kombucha typically consist of tea and sugar. In this study, the effect of initial sugar concentration on volatile compound and sensory characteristics of raw Pu-erh tea (RAPT) kombucha was investigated. Compared to tea free (S1) and sugar free (S2) samples, the sugared tea (39 g/L sucrose in S3 and 78 g/L sucrose in S4) revealed better sensory quality and higher liking scores after the fermentation process. Hence, high- throughput sequencing analysis was performed to...
protein, fiber, nutrition, processing, quality
The oxidation of meat and meat products can be delayed or mitigated through the use of natural antioxidants. Soursop leaf extracts have potential as a natural additive in meat products, offering a rich source of antioxidants. However, the impact and safety of incorporating soursop leaf extracts on the oxidative stability of meat products are not yet well understood. This study evaluated the antioxidant activity and acute oral toxicity of hydroalcoholic extracts from soursop leaves, as well as...
polyphenols, antioxidants, wheat, protein, fiber
Rosa damascena and Rosa rugosa, which are the two most commercial species in the Rosa genus, are used to make rose oil, cosmetics, and functional foods. The majority of polysac- charide constituents of both species is structurally diverse and demonstrates promising biological activities, such as moisturizing, immunomodulation, and antioxidant activity. The extraction technique has a significant impact on the yield, purity, and bioactivity of polysaccharides. Traditional extraction methods (hot...
polyphenols, antioxidants, starch, protein, fiber
Triazole compounds are members of the demethylation inhibitor class of systemic agents used to combat the most widespread apple diseases worldwide, namely apple scab and powdery mildew. The dissipation kinetics of difenoconazole, mefentrifluconazole, my- clobutanil, penconazole, tebuconazole and tetraconazole from commercial products in two apple cultivars (Rosana and Selena) were studied over four years. Pesticide residues in the apples were determined using the QuEChERS extraction procedure,...
wheat, nutrition, processing, quality, color
The interfacial and foam properties of proteins can be enhanced by altering the interactions between polyphenols and proteins. The aim of this study was to determine the influence of gallic acid (GA) on the structural properties of whey protein isolate (WPI), specifically focusing on particle size, potential, and surface hydrophobicity, as well as the subsequent alterations in its interfacial and foam properties when utilized as a foaming agent. An increase in turbidity and a decrease in...
food science, polyphenols, starch, protein, nutrition
The invasive seaweed Caulerpa cylindracea is widespread in the Mediterranean and has notable ecological impacts, yet its nutritional potential remains underexplored. This study aimed to characterize the nutritional composition of C. cylindracea comprehensively. Sam- ples were collected from the Northern Adriatic and analyzed for proximate composition, amino acids, minerals, vitamins, and fatty acids using standardized laboratory methods. The results revealed a balanced proximate profile with...
food science, polyphenols, antioxidants, protein, fiber
This study compared the quality parameters of four popular sweet cherry fruits (“Ti- eton”, “Pioneer”, “Sunburst”, and “Huangmi”) in Shanxi Province and used untargeted metabolomics to analyze the differential metabolites (DMEs) among them. The results showed that the four fruits have distinct differences in their skin color, texture, size, weight, and solid-to-acid ratio. Notably, “Huangmi” fruit showed greater physical damage and bitterness and lower overall likeability than the other three...
food science, polyphenols, protein, nutrition, processing
This study presents a comprehensive assessment of tofu production from whole chickpeas as a plant-based protein alternative for sustainable food systems and humanitarian use. A novel process comprising soaking, wet milling, starch sedimentation, thermal coagulation, and optional drying yielded tofu with 56.2% protein (dry basis). Byproducts, including starch and okara, were also recovered and characterized. Nutrient recovery analysis, rela- tive to seed nutrient content, showed that tofu...
food science, wheat, flour, starch, protein
This study explores a novel feeding strategy in the nutrition of dairy goats, utilizing milk thistle cake supplements to mitigate milk oxidation determined by the presence of oxidized linseed oil in diets. An experimental trial involving 30 dairy goats was conducted with three groups: a control group fed a diet with 7% fresh linseed oil (CON), an experimental group fed a diet where the fresh linseed oil from the CON group was replaced with oxidized lin- seed oil (LOO), and an experimental...
polyphenols, antioxidants, flour, protein, fiber
Tenobe somen (hand-stretched) noodles are distinguished by their exceptional quality, which is achieved through a unique production method and a characteristic long-term aging process. This aging is closely associated with the oiling and “yaku” procedures. “Yaku” refers to the process of storing dried tenobe somen noodles in a warehouse during the high-temperature and high-humidity rainy season (typically in summer) for a period of time. This process is not merely about storage; rather, it...
antioxidants, noodles, wheat, flour, starch
Sea buckthorn (Hippophae rhamnoides) is an ecologically significant shrub that has been effectively employed to combat desertification. Recently, its economic potential has gar- nered substantial scientific interest. Sea buckthorn proanthocyanidins (SBPs), which are key antioxidant bioactive compounds found in sea buckthorn, exhibit remarkable free radical scavenging capacity and multi-target biological activities, including anti-inflammatory, anti- cancer, vision protection, and...
food science, polyphenols, antioxidants, starch, protein
Many countries around the world feature raw fish in their cuisine, which is valued for its unique flavor. However, raw fish may be easily contaminated with foodborne pathogens in- cluding Listeria monocytogenes, Salmonella, Vibrio parahaemolyticus, and Staphylococcus aureus. Herein, a method was established that integrated a multiplex polymerase chain reaction (PCR) and high-resolution melting (HRM) curve assay for the simultaneous detection of these four foodborne pathogens. The target genes...
nutrition, processing, texture, color, safety
Edible mushrooms represent great promise for the future of food and medicine due to their excellent nutritional, functional, and therapeutic properties. Macrofungi synthesize numerous bioactive compounds, among which proteins stand out for their remarkable diversity, both in terms of structure and their nutritional and functional roles. Fungi from the phylum Basidiomycota have a high protein content, characterized by a complete and balanced amino acid composition. Proteins and peptides from...
polyphenols, antioxidants, wheat, starch, protein
Blackthorn (Prunus spinosa L.) fruits are traditionally used to produce tinctures and are known for their high content of bioactive compounds with antioxidant, anti-inflammatory, and antimicrobial effects. As demand for functional foods increases, it is important to optimize production methods to preserve these health-promoting properties. This study investigated how various parameters influence the polyphenol content and antioxidant capacity of blackthorn tinctures. In the first stage, five...
polyphenols, antioxidants, protein, nutrition, processing
This study aims to investigate the potential immunological mechanisms by which Safflower polysaccharides (SPSs) regulate colitis. The therapeutic effect of SPSs on colitis was inves- tigated by trinitrobenzene sulfonic acid (TNBS)-induced rats model, TNF-α-stimulated Caco-2 cells, LPS-induced THP-1 cell model, and a co-culture model of Caco-2 and THP-1. The results demonstrated that SPSs effectively ameliorated clinical symptoms, reduced the expression of pro-inflammatory factors, restored...
polyphenols, protein, nutrition, quality, color
This study was conducted to monitor 161 pesticides and 37 of their metabolites in cephalopods, crustaceans, seaweeds, and shellfish and to assess their potential risks. A total of 696 types of seafood (227 cephalopods, 56 crustaceans, 189 seaweeds, and 224 shellfish) were collected from local markets across the Republic of Korea and analyzed for pesticide residues using liquid chromatography–tandem mass spectrometry (LC-MS/MS). Pesti- cide residues were detected only in shrimp among the...
food science, protein, fiber, nutrition, processing
This research investigates consumer behavior and intention to buy (ITB) for sustainable goat cheese made from milk sourced through extensive farming systems. By integrating sensory experiment with stated preference data on credence and search attributes—such as sustainability claims, labeling, and quality certifications—and analyzing them using Partial Least Squares Structural Equation Modeling (PLS-SEM), this research offers a compre- hensive perspective on the drivers of consumer...
flour, protein, nutrition, processing, quality
Powdered foods are matrices transformed into fine, loose solid particles through dehy- dration and/or milling, which enhances stability, storage, and transport. Due to their high commercial value and susceptibility to fraudulent practices, detecting adulterants in powdered foods is essential for ensuring food safety and protecting consumer health and the economy. Food fraud in powdered products, such as spices, cereals, dairy-based powders, and dietary supplements, poses an increasing risk to...
polyphenols, wheat, flour, starch, protein
Grain processing requires sustainable and innovative alternatives. Germination, which enhances the nutritional value of grains, can also increase the microbial load, posing a challenge to food safety. In quinoa, a superfood with an exceptional nutritional profile, germination could maximize its benefits if proper methods are applied to ensure safety. The effects of different disinfection methods on mesophilic aerobic bacteria, enterobacteria, and the germination capacity of two Peruvian quinoa...
wheat, flour, starch, protein, nutrition
Fertilization is a necessary measure in the cultivation and management of the tea bush, and the use of different fertilizers significantly affects the quality of tea leaves. In this study, 100% chemical fertilizer (CF), 100% organic fertilizer (OF), and 50% chemical fertilizer + 50% organic fertilizer (COF) were used to analyze the effects of different fertilizer treatments on the quality indices and volatile component compositions of tea leaves. The results showed that COF treatment...
food science, polyphenols, fiber, processing, quality