The purpose of this paper is to evaluate the nutritional, functional, and technological potential of whey resulting as a by-product in the dairy industry, as such or mixed with berries (blueberries, strawberries, and raspberries) to obtain healthy jellies with added value. In this regard, the following parameters were analyzed: protein content, total amino acids, total mineral substances, macro- and microelements, antioxidant capacity, and total polyphenols. Also, the storage stability,...
food science, polyphenols, antioxidants, wheat, flour
In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench Maji exhibited pro- nounced fruity characteristics. Yirgacheffe had a prominent roasted aroma, and Baoshan stood out for its stronger woody and caramel notes. The analysis employed solvent-assisted flavor evaporation (SAFE), gas chromatography–mass...
processing, quality, sensory, color, storage
Obesity and overweight have increasingly posed a serious challenge to public health security. This study systematically evaluated the reversal and regulatory effects of a com- posite flavonoid component mimicking the composition of adzuki bean flavonoids on high-fat diet (HFD)-induced obesity, related lipid metabolism disorders, and impaired liver function, based on lipid metabolomics and an HFD-induced obese mouse model. The results demonstrated that sustained HFD intake led to significant...
food science, polyphenols, antioxidants, wheat, starch
In this study, two known date fruit cultivars (‘Mejhoul’ and ‘Boufeggous’) were pre-treated using convective and infrared drying, and then subjected to cold storage at +4 ◦C using two levels of relative humidity (RH): 55% and 65%. The quality of the date fruit was assessed based on selected phenolic compounds, sugars, color, hardness, weight loss, and some image features at 0, 2, 4, 6, and 8 months. The results exhibited non-similar patterns in the changes of phenolic compounds according to...
polyphenols, protein, nutrition, processing, quality
This study investigated the potential of yeast polysaccharides (YPs) as an SO2 substi- tute by adding varying concentrations (0–250 mg/L) prior to wine fermentation. The antioxidant activity and color stability were evaluated using UV–visible spectrophotom- etry, high-performance liquid chromatography, and colorimetric methods. Furthermore, HS-SPME-GC-MS and quantitative descriptive analysis were employed to compare the volatile compound profiles and sensory attributes between the optimal...
polyphenols, antioxidants, protein, fiber, quality
This study developed a tannic acid-modified sodium caseinate (SC-TA) stabilized Pick- ering emulsion containing bergamot essential oil (BEO) and carboxymethyl tara gum for cherry tomato preservation. Fourier transform infrared (FTIR) spectroscopy and circular dichroism (CD) analysis confirmed successful SC-TA conjugation and improved emulsion stability. The emulsion significantly lowered the water vapor permeability (WVP) of the film, enhanced its tensile strength and elongation, and exhibited...
food science, polyphenols, antioxidants, starch, protein
Natural food colourants are gaining momentum in the food industry due to their clean-label appeal, safety, and potential health benefits. However, their practical application is often constrained by instability under environmental stressors such as pH fluctuations, heat, light, and oxygen. In response, both traditional and innovative strategies have emerged to improve pigment stability, with some studies reporting up to 50–80% retention of colour intensity under optimised conditions. Most...
food science, polyphenols, antioxidants, flour, starch
Soybean oil has recently emerged as the most widely consumed genetically modified (GM) vegetable oil globally. DNA-based methods offer considerable advantages for monitor- ing GM-derived products; however, their efficacy strongly depends on the quality and quantity of extracted DNA. Owing to intensive processing, refined oils typically contain extremely low concentrations of severely fragmented DNA, making DNA extraction highly challenging. To address this issue, we introduce an innovative...
food science, wheat, protein, processing, quality
Cereal grains have been dietary staples for millennia, providing essential nutrients along- side their primary carbohydrate content. Recently, the search for sustainable, nutrient-rich alternatives has drawn attention to spelt (Triticum aestivum ssp. spelta L.), a low-input crop with promising nutritional properties. Spelt supplies a higher content of unsaturated fatty acids and minerals, such as iron, zinc, and magnesium and exhibits lower levels of phytic acid compared to common wheat. This...
antioxidants, wheat, flour, starch, protein
Artemisia argyi (A. argyi), a perennial herb with a thick and intense aroma, has traditionally been consumed for over a thousand years without any side effect in many parts of China and East Asia. However, a formal way of treatment in the food industry to prepare products for its safe use in the market has not been standardized. This study developed a safe and easy process to boil fresh and tender leaves of A. argyi in a 1% NaHCO3 solution for 2 min, soak the product in cold water and dry it...
food science, polyphenols, noodles, protein, fiber
Cultured meat is produced through cellular agriculture and tissue engineering and has emerged as a promising alternative to conventional animal-based meat production. Cul- tured meat, produced through cellular agriculture and tissue engineering, offers a sus- tainable alternative to conventional meat production. This review outlines the potential of diverse stem cell sources, including satellite cells, embryonic stem cells, and induced pluripotent stem cells, for producing muscle and adipose...
food science, starch, protein, fiber, nutrition
This manuscript provides an in-depth review of both artificial and natural sweeteners, including polyols and plant-derived alternatives, examining their sweetening potency, glycemic index, modes of action, and applications in the food sector. The rising demand for sugar substitutes, fueled by health concerns such as obesity and diabetes, has prompted significant research into low-calorie and non-nutritive sweeteners. This work categorizes sweeteners into synthetic options (such as aspartame,...
flour, starch, protein, fiber, nutrition
The genus Citrus consists of Tangerines (Citrus × reticulata), Mandarins (Citrus × reticulata), Oranges (Citrus × sinensis), Grapefruits (Citrus maxima), Lemons (Citrus × limon), and other citrus fruits. This study investigated the effects of 74 different citrus species and harvesting time on the quality of citrus dark tea using Hubei green brick tea as the raw material. Oranges (Citrus × sinensis) were found to outperform other species in improving the quality of citrus dark tea....
polyphenols, wheat, starch, protein, fiber
Meat quality critically influences product value and consumer preferences. Here, the effect of long-term saline adaptation on flesh nutritional quality, sensory value, texture, and flavor was evaluated in a new Micropterus salmoides salt-tolerant population. The results showed that the salt-tolerant population exhibited decreased lipid, saturated fatty acid, and long-chain polyunsaturated fatty acid contents but increased monounsaturated fatty acid content, accompanied by upregulated elongase...
protein, fiber, nutrition, quality, sensory
To analyze the impact of intercropping, maize straw returning, plastic mulching, and different configurations on potato quality in southwest China, a three-factor split-plot field experiment was designed to investigate the effects of crop management practices on the starch physicochemical properties and textural properties for two potato cultivars (Mira and Huayu-5). Results indicated that intercropping, maize straw returning, and plastic mulching reduced tuber dry matter, total starch, and...
wheat, flour, starch, protein, fiber
Ageing in oak barrels affects the tertiary aroma of red wine, yet further research on the impact of different conditions used for medium toasting of barrels could still be conducted to optimise wine production and meet consumer preferences. In this study, using the GC/MS method, the aroma profiles of two consecutive vintages of Cabernet Sauvignon wine and samples aged for 12 months in different vessels were determined. Besides the stainless steel tanks, Excellence barrels with medium, medium...
polyphenols, processing, quality, sensory, color
The influence of freeze–thaw (FT) cycling and fucoidan incorporation on the structural and digestive characteristics of lotus seed starch (LS) gels was systematically examined. Fucoidan–lotus seed starch (F-LS) gels were exposed to 0, 1, 3, and 5 FT cycles. Repeated FT treatments were found to disrupt the gel matrix and decrease thermal stability, whereas the addition of 1–2% fucoidan effectively alleviated these degradations. Crystallinity was sig- nificantly reduced from 37.62% to 26.38% (p...
food science, wheat, flour, starch, protein
This study aimed to verify the simultaneous presence of mycotoxins in feed intended for food-producing animals. A validated liquid chromatography–mass spectrometry analytical method was used for the determination and quantification of aflatoxins (AFB1, AFB2, AFG1, AFG2), deoxynivalenol, ochratoxin A, fumonisins, T-2 and HT-2 toxins, and zearalenone. The correlation coefficient indicated a good fit for all analytes, ranging from 0.991 to 0.999, while the mean recoveries were between 76 and...
wheat, protein, nutrition, processing, quality
Differences in sex among cattle are associated with distinct physiological traits and en- docrine profiles, which significantly influence meat quality and flavor characteristics. This study is the first to explore the effect of sex on meat quality, volatile flavor, and metabolites in Yanbian yellow cattle. Volatile and non-volatile metabolites in the longissimus dorsi muscle were comprehensively profiled using gas chromatography–ion mobility spectrome- try (GC-IMS) and liquid...
protein, fiber, nutrition, processing, quality
Wheat milling efficiency and flour quality are fundamentally governed by kernel frac- ture behavior during mechanical processing. This study systematically investigated the fracture characteristics of wheat kernels through a multi-stage experimental approach. Rupture tests comparing shear and compression loading revealed that shear reduced fracture energy by 40%, with vitreous kernels (16.13 mJ) showing greater resistance than floury types ( 10.45 mJ) at 13% moisture. Microstructural...
food science, wheat, flour, starch, protein
This study investigated the correlation between flavor compounds and basic physicochemi- cal properties of ordinary wine and Musalais wine with different pretreatment processes derived from Cabernet Sauvignon grapes. Key findings revealed significant differences in volatile compositions between Cabernet Sauvignon Musalais and the control group (ordi- nary wine, conventional Cabernet Sauvignon wine). Musalais samples exhibited certain commonalities in volatile profiles across different...
food science, nutrition, processing, quality, sensory
Chilled yak meat is becoming more and more popular with the improvement in living standards, and the flavor of chilled meat is closely related to storage time. The effect of storage time on the flavor of chilled yak meat was explored in this study. We used GC-MS, HS-GC-IMS, and LC-MS/MS to detect changes in the metabolites in yak meat during storage at 4 ◦C and constructed storage time-dependent metabolite fingerprints of the yak meat. The results showed that low-temperature storage promoted...
protein, nutrition, processing, quality, sensory
This paper presents a novel approach to thermal process control in the food industry, specifically targeting the pasteurization and cooking of soft-boiled eggs. The unique chal- lenge of this process lies in the precise temperature control required, as pasteurization and cooking must occur within a narrow temperature range. Traditional control methods, such as fuzzy logic controllers, have proven insufficient due to their limitations in handling varying loads and environmental conditions. To...
protein, nutrition, processing, quality, texture
The nutritional, mineral, and bioactive profiles of four Opuntia fruit varieties—Opuntia robusta red variety (OR-RV) and three Opuntia ficus-indica varieties (red, yellow, and green: OFI-RV, OFI-YV, and OFI-GV, respectively)—were characterized to assess their composi- tional diversity and potential discriminant markers. Standard analytical procedures were applied to determine proximate composition, individual sugars, fibre content, mineral concentration, and bioactive compounds, followed by...
food science, antioxidants, protein, nutrition, processing
The aim of this article was to identify factors influencing the purchasing decisions of individual buyers represented by Polish doctors on the dairy product market, taking into account the demographic variable of the respondents’ age. This article is based on a survey conducted among 201 Polish doctors using the CAPI (Computer-Assisted Personal Interview) method. The collected primary data was subjected to quantitative analysis, including both a description of general trends and the...
food science, nutrition, quality, sensory, shelf life
Received: 4 September 2025 Accepted: 8 September 2025 Published: 11 September 2025 Citation: Seccia, S.; Dini, I. The Analysis and Risk Assessment of Organic Pollutants in Food Products. Foods 2025, 14, 3168. https://doi.org/ 10.3390/foods14183168 Copyright: © 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/...
wheat, safety, analysis, extraction, health
Traditional Chinese herbal medicines are characterized by multi-component synergy and have garnered significant attention in the healthcare research. The Immune Enhancing Oral Liquid, formulated with Polygonum multiflorum Thunb. and Morinda officinalis How extracts, has demonstrated biological activities including gut microbiota modulation. To system- atically evaluate its safety profile, toxicity, and immune-enhancing efficacy, this study assessed toxicological and immunomodulatory parameters...
food science, polyphenols, protein, nutrition, quality
Lycium barbarum L. bud tea and leaf tea are functional processed products made from L. barbarum buds and leaves with traditional green tea processing techniques. Based on an extensive targeted metabolomics technology, this study systematically analyzed the chemi- cal composition of L. barbarum bud tea and leaf tea, identified their differential compounds, and explored the effects of water-extracted substances on the activities of pancreatic lipase and α-Amylase. The results showed that the...
food science, polyphenols, starch, protein, processing
In the present study, ultrasound-assisted extraction using deep eutectic solvents was pro- posed for the preparation of uniced and iced gingerbread cookies prior to the determination of four macronutrients (potassium, sodium, magnesium, calcium), four micronutrients (manganese, zinc, iron, copper), the presence of toxic metal (cadmium), and antioxidant capacity. With the addition of 30% water in each green solvent, three acidic deep eutectic solvents, comprising xylitol with malic acid,...
polyphenols, antioxidants, wheat, flour, fiber
The application of ultraviolet-C (UV-C) light has emerged as a promising non-thermal alternative to chemical preservatives in winemaking. This study investigates the efficacy of UV-C treatment on the microbial stability of Pinot noir wine during a 12-week storage period at 20 ◦C, with a focus on the spoilage yeast Brettanomyces bruxellensis. Microbiological analysis demonstrated complete and sustained inactivation of 105 CFU/mL Brettanomyces bruxellensis after UV-C treatment with no detectable...
polyphenols, protein, nutrition, processing, quality
Discrimination of geographical origin can satisfy the demand for food authenticity while decreasing the risk of adulteration in high-quality food products. Rice is among the most important cultivated crops worldwide, providing food for more than half of the Earth’s population. The aim of this study is to discriminate the geographical origin of rice cultivated in three regions: Agrinio (Western Greece), Serres, and Chalastra (Central Macedonia). In total, 120 samples were collected from Agrinio...
food science, antioxidants, flour, protein, processing
Iron (Fe) and zinc (Zn) deficiencies, globally prevalent nutritional disorders, underscore the need for effective fortification strategies in staple foods like rice. This study evaluates a bioprocess-based technique for single (SF) and double fortification (DF) of two heritage red rice genotypes (Chennangi—CH, Karungkuruvai—KK) to enhance mineral content and bioavailability. Whole rice grains were germinated in sodium iron EDTA and zinc chloride solutions (SF: 50 and 100 mg/L Fe/Zn; DF: Fe +...
food science, polyphenols, antioxidants, wheat, flour
This study introduced a new low-temperature storage method that applies an additional lower strength static electric field (SEF) under the condition of a static magnetic field (SMF) to investigate the impact of magneto–electric coupling on the supercooling degree and quality of beef. The results showed that 7 mT-1 kV performs the best (−5.8 ◦C); the ability of SMF to maintain supercooling is less affected by SEF. Moreover, on the 15th day, magneto–electric coupling (7 mT-1 kV) outperformed SMF...
antioxidants, protein, fiber, nutrition, processing
Microbial growth and inhibition are complex biological processes influenced by diverse environmental and chemical factors, posing challenges for accurate modelling and predic- tion. Traditional mechanistic models often struggle to capture the nonlinear and multi- dimensional interactions inherent in real-world food systems, especially when multiple environmental variables and inhibitors are involved. This study presents the development of a novel, dynamic software platform that integrates...
food science, processing, quality, storage, microorganisms
One of the main factors constraining the growth of the tea business is the low use rate of summer tea. To enhance the utilization rate and improve the quality of summer tea, this study innovatively integrated shaking, freezing, and rolling into the traditional process- ing methods of white tea. Processing parameters were optimized through single-factor experiments combined with an L9(34) orthogonal experimental design. The quality of sum- mer teas was systematically evaluated using sensory...
polyphenols, protein, nutrition, processing, quality
Curcumin, a bioactive polyphenol from turmeric, faces significant challenges in food and pharmaceutical applications due to its poor water solubility, low stability, and limited bioavailability. In this study, curcumin–lecithin complexes (phytosomes) were spray-dried using maltodextrin as the carrier polymer to produce free-flowing powders with improved physicochemical properties. The powders were characterized based on moisture con- tent, particle size, morphology, curcumin loading, thermal...
polyphenols, starch, protein, fiber, processing
This study evaluated the performance of an electronic nose (E-nose) system for the early detection of fungal spoilage in yellow-fleshed peach (Prunus persica cv. ‘Carla’). Fruits were divided into two groups: one inoculated with Monilinia laxa and a non-inoculated control. Volatile organic compounds (VOCs) were identified and quantified via gas chromatography– mass spectrometry (GC–MS), while E-nose sensor responses were recorded at two post- inoculation stages: early and middle decay. A...
fiber, processing, quality, sensory, shelf life
Tea trees (Camellia sinensis) growing on selenium (Se)-rich soils often exhibit the phe- nomenon of cadmium (Cd) accumulation. However, the transport of Cd in the soil–tea tree–tea infusion continuum in such areas, as well as the impact of Se on Cd in this system, remains enigmatic. In this study, we investigated the migration of Cd from soil to tea tree and from tea tree to tea infusion, as well as the influence of Se on the Cd. The Cd content of the soil was 0.37 mg kg−1, which was...
polyphenols, wheat, protein, processing, quality
In recent years, interest in edible insects has increased in Western countries, leading to an expansion of the market for insect-based products. In this context, it is essential to assess their susceptibility to infestation by stored-product pests, to ensure food safety and to develop appropriate storage management strategies. This study examined the ability of three common stored-product moth species (Plodia interpunctella, Corcyra cephalonica and Ephestia kuehniella) to infest Acheta...
wheat, flour, protein, fiber, nutrition
Tocosh is a traditional Andean food made from fermented potatoes with remarkable nutritional and antibacterial properties. Selenium (Se) is an essential micronutrient asso- ciated with antioxidant and anti-inflammatory activities. This study analyses the in vitro glycemic, antioxidant, anti-inflammatory and cytotoxic potential of tocosh supplemented with Se-enriched Saccharomyces cerevisiae biomass produced using various concentrations of sodium selenite (0, 5, 7 and 9 mg/L) over 72 h. For...
polyphenols, antioxidants, wheat, flour, starch
Received: 27 August 2025 Accepted: 30 August 2025 Published: 10 September 2025 Citation: Temviriyanukul, P.; Inthachat, W.; Jaiaree, A.; Karinchai, J.; Buacheen, P.; Yodkeeree, S.; Laowanitwattana, T.; Chewonarin, T.; Suttisansanee, U.; Imsumran, A.; et al. Correction: Temviriyanukul et al. Enhancement of Phytochemicals and Antioxidant Activity of Thai Fermented Soybean Using Box–Behnken Design Guided Microwave-Assisted Extraction. Foods 2025, 14, 2603. Foods 2025, 14, 3152....
nutrition, analysis, chemistry, extraction
Efforts to reduce sodium chloride levels in meat products within the European Union are closely aligned with the World Health Organization’s recommendation to limit daily sodium intake to a maximum of 5 g per person. The nutritional significance of excessive salt intake is well-established, and the role of sodium chloride in meat products is not only crucial for sensory quality but also for hygienic safety. The aim of this study was to evaluate the impact of varying salt concentrations (1.4%,...
antioxidants, starch, protein, nutrition, processing
The high environmental impact caused by the accumulation of single-use plastic calls for measures to curb this problem, from a ban on single-use plastic tableware to the production of a wide range of biodegradable and reusable products. The aim of this study was to investigate how tableware made of different materials affects consumers’ sensory perception and emotional and hedonic responses when eating the same meal. In this study, four types of meals of animal or plant origin were selected...
food science, starch, nutrition, quality, sensory
In this study, the effect of cationic participation on the swelling behavior and pH-responsive release characteristics of polyelectrolyte hydrogel based on gelatin (Gel), sodium alginate (Alg), and carboxymethyl chitosan (CMCS) was explored. The shell–core morphology of the cationic coordination hydrogels was prepared by introducing Na+, Ca2+, and Fe3+ into the crosslinking system, which significantly altered the inherent pH-responsive swelling properties of Gel/Alg-CMCS hydrogel. The modified...
polyphenols, fiber, processing, sensory, texture
Objectives: Accumulating clinical evidence from experimental and observational studies with humans suggests that edible mushrooms may have beneficial effects on markers of brain health. This study examined the effects of daily consumption of fresh Agaricus bisporus (cremini mushrooms) exposed to ultraviolet (UV) light on indices of anxiety, depression, mood, cognitive function, and well-being in middle-aged and older adults. Methods: Over a 6-week period, adults (n = 41 (19 M/22 F), age 43 ±...
protein, nutrition, quality, storage, analysis
Houttuynia cordata is an Asian culinary herb with a characteristic fishy aroma. The most odor-active compounds, which had previously been identified by a comparative aroma extract dilution analysis applied to fresh rhizomes and leaves, were quantitated by GC–MS or GC–FID. Results revealed 23 and 22 compounds with odor activity values (OAVs) > 1, i.e., their concentrations exceeded their odor threshold concentrations, in rhizomes and leaves, respectively. Of these, myrcene (geranium leaf-like)...
nutrition, processing, sensory, storage, safety
The aim of this paper was to analyze the mineral composition of pomace and bakery products supplemented with different weights (5%, 10% and 15%) of apple, sour cherry and peach pomace. The total mineral concentrations in pomace and bread were analyzed by inductively coupled plasma optical emission spectrometry. The analysis of mineral elements revealed that sour cherry pomace is a source of Ca (39.54 mg/100 g) and Cu (0.48 mg/100 g), and peach pomace of K (542.14 mg/100 g) and Mg (23.91 mg/100...
food science, polyphenols, wheat, flour, protein
Here, a highly sensitive and selective electrochemical sensor for dopamine (DA) determi- nation in pork was developed. This sensor was fabricated using iron-based nanocompos- ites (Fe@(C-S-N)) to modify a glassy carbon electrode (GCE) substrate. The Fe@(C-S-N) nanocomposites were synthesized through a facile low-temperature chemical precipita- tion approach by adopting ferrous sulfate and melamine as raw materials, with their structural and compositional properties thoroughly investigated...
protein, fiber, processing, color, storage
Imperial chrysanthemum teas ‘Wuyuan Huangju’ (WYHJ) and ‘Jinsi Huangju’ (JSHJ), dried from the flowers of Chrysanthemum morifolium cv. Huangju, are traditional and popular herbal teas in China. However, their metabolite profiles and bioactivities remain unclear. In this study, we aimed to comprehensively elucidate the non-volatile and volatile metabo- lites of these two imperial chrysanthemum teas and assess their antioxidant activities and inhibitory effects on hyperglycemia and inflammation...
polyphenols, starch, protein, processing, quality
This study investigated the synergistic effects of microorganism inactivation using under- water plasma, focusing on applications relevant to food safety. The underwater plasma was generated by capillary electrodes in 10% saltwater circulated at 5 t/h. Two representative bacteria, Escherichia coli (Gram-negative) and Microbacterium testaceum (Gram-positive), were selected due to their relevance to food and water contamination. Inactivation kinet- ics were assessed through first-order rate...
wheat, processing, quality, texture, color