Functional ingredients such as dietary fibers, probiotics and prebiotics, polyphenols, omega- 3 fatty acids, and bioactive peptides are increasingly central to food systems that aim to de- liver health benefits beyond basic nutrition. This review explores how molecular structure, physicochemical properties, metabolism, and microbiome interactions affect bioactivity and bioavailability. We highlight advances in green extraction, encapsulation technologies, and 3D/4D printing that enhance the...
food science, polyphenols, antioxidants, wheat, starch
The development of edible hydrogels with both high strength and toughness remains a considerable challenge. Herein, we report an innovative and straightforward method to prepare robust kappa-carrageenan/konjac glucomannan (κ-car/KGM) double network hy- drogels (DNs) through a single heating-cooling cycle followed by immersion in an Na2CO3 solution. This method effectively tuned the crosslinking densities of both the rigid κ-car-k+ first network and the ductile KGM second network. The resulting...
food science, starch, protein, fiber, nutrition
In this study, an edible matrix consisting of sodium alginate, gelatin, zein, and gum arabic was combined with Cinnamomum burmannii essential oil (CBEO) to produce a natural, eco- friendly, and bioactive food packaging preservation film. After the CBEO was extracted by hydrodistillation and analyzed using gas chromatography mass spectrometry, 55 chemicals were found, with the main ingredients being α-terpineol, borneol, and cinnamon aldehyde. Scanning electron microscopy and Fourier transform...
polyphenols, starch, protein, fiber, nutrition
Gummy candies rely on sugar, gelatin, and synthetic colorants, but rising demand for natural alternatives makes replacement essential. Interactions between natural additives and main components (gelatin, sucrose), especially their effects on color and texture, remain unclear. This study examines the existence and amounts of sucrose, gelatin, and natural coloring agent, red beetroot extract powder (RBEP), in gummy candy compositions, along with main quality attributes and stability behavior....
food science, polyphenols, wheat, flour, starch
This study developed an optimized cooling die configuration to improve the fibrous structure and texture of protein extrudates. Six designs, combining three cross-sectional shapes and two flow channel layouts, were evaluated through numerical simulations based on the physical properties of pea protein isolate (PPI) and extrusion parameters. The results show that PPI exhibits pronounced shear-thinning behavior, with viscosity decreasing by more than 85% as the temperature increases from 35 ◦C...
wheat, starch, protein, fiber, nutrition
Secondary liver injury (SLI) is the most common complication in the development of inflammatory bowel disease (IBD), and it is susceptible to environmental factors, including diet patterns. As a food-brightening agent, titanium dioxide nanoparticles (TiO2 NPs) are inevitably consumed by IBD patients. Currently, there are a few studies on TiO2 NPs exposure to SLI in colitis mice. In this study, a SLI model was built using dextran sodium sulfate (DSS) free-drinking for 7 days after pre-exposure...
food science, protein, microorganisms, analysis, chemistry
Chitosan films are promising for food packaging but are limited by poor solubility, weak mechanical strength, and insufficient functional properties. Most conventional chitosan is derived from crustacean shells, with limited exploration of alternative biosources. To overcome these drawbacks, this study utilized silkworm pupae chitosan as a substrate and graft-modified it with gallic acid (GA-g-CS) to develop functional composite films for blue- berry preservation. The results showed that the...
polyphenols, starch, protein, nutrition, quality
Efficient utilization of food industry waste supports sustainable development. Idesia poly- carpa Maxim cake meal (an oil-processing by-product) is rich in bioactive flavonoids, but the refined purification, anti-non-small cell lung cancer (NSCLC) activity, and mecha- nism of its total flavonoids (IPTF) remain unclear—restricting high-value use. This study optimized IPTF purification via polyamide resin gradient elution and characterized its chemical composition by HPLC/LC-MS. In vitro assays...
food science, polyphenols, protein, nutrition, processing
Obesity is a worldwide problem, and lowering pancreatic lipase (PL) activity is an effective strategy to counteract it. In this study, pancreatic lipase-inhibitory (PL-I) peptides were isolated and purified from Chlorella pyrenoidosa protein hydrolysates (CPPHs) using ul- trafiltration and Sephadex gel chromatography (Sephadex G-25). A total of 858 peptides were identified by liquid chromatography–tandem mass spectrometry (LC-MS/MS). Four novel PL-I peptides (FLSQPF, VWTPI, IVGPF, and IPYPL)...
food science, protein, nutrition, fermentation, enzymes
Ice cream is a frozen aerated dessert composed of milk solids, sugars, stabilizers, and fat—with the latter being a key component in defining its structural and sensory properties. This study evaluated the influence of four fat sources—low-trans vegetable fat (T1), butter (T2), UHT cream (T3), and fresh cream (T4)—on the physical and structural characteristics of ice cream, including overrun, melting resistance, texture, color, and rheology, at different stages of processing (before and after...
food science, starch, protein, fiber, nutrition
Bacopa monnieri, commonly known as Brahmi, is a perennial herbaceous plant used in Ayurvedic medicine owing to its nootropic properties. The increased demand for bacopa- derived herbal/food products has motivated adulteration practices through plant substi- tution. This work is aimed at developing a new method for B. monnieri detection and quantification in herbal products. The chloroplast gene encoding the Ycf1 photosystem I assembly protein (Ycf1) and the nuclear gene coding for the...
protein, processing, quality, safety, analysis
Fish capture usually requires classification of fish species, and the cost of manual classifica- tion is relatively high. Recently, deep learning has been widely applied in the fishery field. Transfer learning was conducted on ResNet18, ShuffleNet, EfficientNet, MobileNetV3, and YOLOv8. Through analysis of the influence of the law of learning rate on accuracy during the network learning process, a variable-step learning rate optimization strategy was pro- posed. Experimental results indicate...
processing, quality, texture, color, shelf life
This study aimed to investigate the effects of high-pressure homogenization (HPH) (0, 25, 50, 100, and 150 MPa) pretreatment on the structural, rheological, and gelling properties of alkaline-extracted hazelnut protein isolate gels induced by glucono-δ-lactone (GDL). Homogenization pretreatment shortened the time required to obtain the maximum G′ value (12.65 Pa) from 32 to 28 min in the control sample. The particle size of protein isolates decreased with increasing pressure, resulting in...
food science, wheat, flour, starch, protein
Citral is extensively utilized in the realm of food preservation owing to its excellent an- tibacterial activity. Nevertheless, being a common essential oil, citral’s hydrophobic charac- teristic considerably limits its potential use and marketability. In this study, we prepared hydrophobic citral into an oil-in-water nano-emulsion by high-pressure homogenization to address its solubility issues in water. The optical ratio of the citral nano-emulsion was established using a combination of...
food science, protein, processing, quality, sensory
Despite the substantial human health risks posed by ochratoxin A (OTA), a potent my- cotoxin, simple, low-cost methods for its sensitive and selective detection in foods are lacking. To address this gap, we herein developed a label-free OTA aptasensor based on deoxyribonucleic acid (DNA)-scaffolded silver nanoclusters (AgNCs) with an intense red fluorescence. As the DNA template fragment used for AgNC fabrication was derived from the complementary sequence of the OTA aptamer (Apt-OTA), Apt-OTA...
polyphenols, wheat, processing, color, safety
This study aimed to systematically characterize the volatile organic compound (VOC) pro- files of safflower (Carthamus tinctorius L.) from eight major production regions, providing a scientific basis for quality evaluation and geographical traceability. VOC profiling was conducted using gas chromatography–ion mobility spectrometry (GC–IMS), and regional differences were assessed through multivariate statistical analyses, including Principal Component Analysis (PCA), Orthogonal Partial Least...
food science, antioxidants, protein, fiber, nutrition
Salmonella presents serious risks to human health, causing about 150,000 deaths per year through the consumption of contaminated food, especially chicken eggs. Consequently, risk of salmonellosis from chicken eggs is of significant interest to the Saudi Food and Drug Authority (SFDA). Models that predict the risk of salmonellosis from chicken eggs are valuable tools for protecting public health. After a review of existing models, the SFDA selected the Poultry Food Assess Risk Model (PFARM) for...
protein, nutrition, quality, storage, safety
Tomato leaves, typically discarded during harvest, are a rich yet underutilized source of bioactive compounds. This study aimed to valorize tomato leaves by optimizing the extraction of their phenolic compounds using a water-based method and response surface methodology. The optimal conditions, notably heating a mixture of 1:50 solid-to-liquid ratio at 71 ◦C for 29 min, yielded the most total phenolic content and antioxidant activity. The biological activities of the lyophilized tomato leaf...
polyphenols, wheat, protein, nutrition, processing
This multidisciplinary comparative study investigates consumption patterns, health-related properties, and quality attributes of trademarked and local extra virgin olive oil (EVOO) samples. It highlights the importance of localization in promoting agricultural sustain- ability, strengthening regional economies, and enhancing socio-economic impacts within EVOO production and consumption systems. In terms of quality characteristics, significant differences were observed in color parameters (L*,...
polyphenols, antioxidants, wheat, protein, fiber
Postharvest Hupingzao jujubes are prone to softening and reddening during storage. To investigate the influence of glycine betaine on the fruit quality of cold-stored jujubes, the jujubes were immersed in a 15 mmol L−1 glycine betaine solution for 10 min, then stored at 0 ± 1 ◦C for 100 days. The relevant physical and chemical quality indicators were determined every 20 days. The results indicated that glycine betaine treatment effectively maintained fruit firmness, reduced weight loss, slowed...
food science, polyphenols, antioxidants, protein, nutrition
Edible composite coatings represent an alternative approach to reducing postharvest losses and extending the shelf life of perishable fruits. This study developed a nano-biopolymer coating by integrating pullulan (PUL), nano-silica (Nano-SiO2), and tea polyphenols (TP) to retard deterioration in cherry tomatoes (Solanum lycopersicum var. cerasiforme). Optimized through response surface methodology (0.06% Nano-SiO2, 0.1% TP, 1.8% PUL, 0.77% glycerol), the resulting Nano-SiO2/PUL/TP composite...
food science, polyphenols, antioxidants, starch, protein
Coffee silverskin (CS), the principal solid by-product from coffee roasting, is a promising raw material for sustainable food applications aligned with circular economy principles. Due to its high flammability at roasting temperatures, effective management of CS is not only an environmental but also a safety concern in coffee processing facilities. To the best of our knowledge, this is the first study evaluating the chemical composition, bioactivity, safety, and environmental impact of...
food science, polyphenols, antioxidants, wheat, protein
Sucralose, a persistent and widely used artificial sweetener, has emerged as a significant contaminant in aquatic environments, raising concerns about its ecological and physio- logical effects on aquatic species. This study investigates the impact of environmentally relevant concentrations of sucralose on the muscle quality of common carp (Cyprinus car- pio), a bioindicator species. Using High-Performance Liquid Chromatography (HPLC), sucralose was quantified in water and fish muscle tissues,...
protein, processing, quality, texture, color
Brewer’s spent grain enhances nutritional quality by increasing fiber and plant-based proteins and reducing the need for synthetic additives. Technologies such as extrusion and fermentation transform BSG into functional ingredients that improve texture and stability. A significant increase in antioxidant capacity was observed in enriched foods; for example, in burgers, BSG improved fiber and protein levels, while decreasing fat and calories without negatively affecting sensory acceptance. In...
food science, polyphenols, antioxidants, noodles, wheat
The unhygienic practices in retail poultry meat shops adversely affect chicken meat quality and shelf life. To address this issue, a meat-surface-decontaminating wipe was developed. Deionized water, jamun leaf (Syzygium cumini) extracts, and other generally recognized as safe ingredients were used to prepare a decontamination solution. A sterile non-woven cloth soaked in the solution was applied over the meat surface as a decontamination wipe. Treated and untreated meat samples were stored at...
polyphenols, starch, protein, fiber, nutrition
Corn glutelin hydrolysate (CGH) was prepared by alkaline protease hydrolysis of corn glutelin and further modified by histidine (His) and tryptophan (Trp) through the Plastein reaction, obtaining His-fortified CGH (His-CGH) and Trp-fortified CGH (Trp-CGH). The functional properties (solubility, foaming capacity, and emulsifying activity) of the modified peptides were analyzed. The corresponding modifiers were added to baked products to evaluate potential application in the baking field. The...
food science, polyphenols, antioxidants, noodles, wheat
Foodborne illness outbreaks from fresh produce underscore the urgent demand for sanitiz- ing strategies that ensure safety while minimizing harmful by-products from high-dose chemical disinfectants such as sodium hypochlorite (NaOCl). Low-concentration combi- nations of organic acids and washing sanitizers were systematically evaluated to identify synergistic antibacterial effects, and citric acid (CA) was found to markedly potentiate the activity of NaOCl against Salmonella Typhimurium...
food science, wheat, protein, nutrition, processing
This study systematically investigated the effects of key fermentation parameters—initial sugar content (24–28 ◦Brix), temperature (15–20 ◦C), and yeast inoculation rate (0.04–0.12%)—on the quality, volatile aroma characteristics, antioxidant capacity, and bioac- tive properties of mulberry wine. Through a combination of single-factor experiments and response surface methodology (RSM), optimal fermentation conditions were determined as follows: initial sugar content of 25 ◦Brix, temperature of...
food science, polyphenols, protein, nutrition, processing
Potato tubers undergo greening and accumulate steroidal glycoalkaloids (SGAs) upon light exposure, posing potential food safety risks. In this study, six potato cultivars (“Fa- vorita”, “Lucinda”, “Jizhangshu 12”, “Longshu 10”, “Qingshu 9”, and “Purple Potato”) were subjected to six light treatments (dark, UVA, blue, green, red, and white), and peel color, pigment content, SGAs, and the expression of genes related to light signaling, chloro- phyll biosynthesis, and SGA biosynthesis was...
protein, nutrition, quality, color, shelf life
An imbalance of pro-oxidants and antioxidants causes oxidative stress, contributing to various chronic diseases. Lactic acid bacteria (LAB) have recognised antioxidant activities that can help reduce oxidative stress. This study isolated fifty LAB strains from various fermented foods and raw vegetable products and evaluated their radical scavenging activity using DPPH and ABTS assays. Among them, four strains Lacticaseibacillus paracasei D2, Lacticaseibacillus rhamnosus JL, Latilactobacillus...
antioxidants, protein, quality, fermentation, enzymes
Polygonatum cyrtonema Hua, a plant with a long history of consumption in China, serves both medicinal and edible purposes, and it exhibits numerous pharmacological effects, in- cluding promoting kidney health and enhancing immune function. However, the effect and molecular mechanism of Polygonatum cyrtonema polysaccharides (PCPs) on hyperuricemia have not yet been reported. The hyperuricemic mice model was induced by the intraperi- toneal injection of potassium oxonate (PO, 300 mg/kg),...
polyphenols, antioxidants, starch, protein, fiber
Passion fruit peel (PFP) is a common byproduct of industrial passion fruit processing, yet it serves as a valuable source of diverse bioactive compounds and nutrients. However, limited attention has been paid in the literature to the nutritional properties and practical appli- cations of PFP. This review summarizes methods for extracting bioactive substances from PFP, examines their potential health benefits, and explores their prospects for utilization in the food industry. Recent studies...
food science, polyphenols, antioxidants, noodles, wheat
Fresh mulberry juice (MJ) faces industrial challenges due to its short shelf life and inconsis- tent flavor. This study innovatively addressed these limitations by applying L. plantarum (LP) and L. fermentum (LF) fermentation to MJ, combining non-targeted metabolomics and GC-IMS to systematically elucidate metabolic remodeling and flavor enhancement. Fermentation (36 h) achieved LAB counts > 7 log CFU/mL, significantly reducing soluble solids and pH from 15.00 to 13.90, 14.01 ◦Brix and 3.74 to...
food science, polyphenols, antioxidants, protein, nutrition
Rice aroma is influenced by many factors, including selenium (Se) fertilizer. In this study, we investigated the effects of different Se species on the volatile organic compounds (VOCs) in three indica rice varieties over 2022 and 2023 by forliar spray. The VOCs were analyzed using HS-SPME-GC-MS. The results showed that both Se nanoparticles (SeNPs) and sodium selenite (Na2SeO3) significantly increased the contents of most VOCs in all three varieties, with SeNPs exhibiting a more pronounced...
wheat, starch, fiber, nutrition, processing
Aroma and flavor are central to consumer perception, product acceptance, and market positioning of animal-derived foods such as meat, milk, and eggs. These sensory traits arise from volatile organic compounds (VOCs) formed via lipid oxidation (e.g., hexanal, nonanal), Maillard/Strecker chemistry (e.g., pyrazines, furans), thiamine degradation (e.g., 2-methyl-3-furanthiol, thiazoles), and microbial metabolism, and are modulated by species, diet, husbandry, and post-harvest processing. Despite...
food science, polyphenols, antioxidants, protein, fiber
The inhibition mechanism and binding properties of four phenolic acids (ferulic acid (FA), p-coumaric acid (CA), gallic acid (GA), and protocatechuic acid (PA)) on xanthine oxidase (XOD) were investigated. All four phenolic acids acted via a mixed inhibition pattern, mainly influencing the hydrophobic regions and secondary conformation of XOD through hydrophobic bonding and hydrophobic association. Molecular dynamics simulations exhibited that the complexes of XOD with FA and CA revealed...
polyphenols, protein, nutrition, processing, quality
The aim of this work was to systematically evaluate the effects of Lion’s Mane Mushroom powder (LMM, 0–40%) on the physicochemical properties, structural characteristics, and flavor profile of soy protein isolate-based high-moisture meat analogues (HMMAs). Op- timal incorporation of 20% LMM significantly enhanced product quality by acting as a secondary phase that inhibited lateral protein aggregation while promoting longitudinal alignment, achieving a peak fibrous degree of 1.54 with dense,...
wheat, protein, fiber, nutrition, processing
This study investigates the potential to transform plant-based waste into a sustainable resource for animal feed through dehydration. Currently, research on the drying perfor- mance of decayed plant tissues remains scarce. To address this gap, we explored the use of a thermogravimetric analyzer (TGA) as a precisely controlled convective drying method to evaluate the drying performance of decayed strawberries (ST) and bell peppers (BP), as models for high- and low-porous structures,...
food science, nutrition, quality, shelf life, storage
The impact of gluten on human health has been the subject of intense study. Gluten pro- teins are implicated in a range of adverse health effects, such as allergy, celiac disease, and non-celiac gluten sensitivity in predisposed individuals. However, beyond their potential to trigger adverse reactions, gluten proteins also harbor sequences that, upon digestion or fermentation, can release bioactive peptides with health-promoting properties. These pep- tides have been reported to exhibit...
food science, wheat, flour, starch, protein
Blending is a promising strategy during the partial replacement of plant with animal proteins. This, however, may lead to alteration in the technofunctional properties of the resultant blends. In this study, partial replacement of milk protein concentrate (MPC) with different plant proteins including soy, rice and pea protein concentrates (SPC, RPC and PPC, respectively) was conducted to determine the effect of blending at different ratios on the technofunctional properties relevant to their...
food science, wheat, flour, protein, nutrition
The collagen jelly market is expanding amidst rising consumer health consciousness. However, the high sugar and calorie contents of traditional collagen jellies make them unsuitable for patients with diabetes or obesity. The aim of this study is to develop a low-sugar collagen jelly using fruit and vegetable powder (apple, carrot, and tomato) and to identify the optimal manufacturing conditions by evaluating physicochemical and sensory properties. Texture profile analysis (TPA), proximate...
food science, polyphenols, antioxidants, flour, protein
Essential oils play important roles in the modern food industry as additives and spices. At the same time, most essential oils have broad-spectrum bacteriostatic properties and can be used as natural antimicrobial materials. However, the application of essential oils is limited due to their strong volatility and insolubility in aqueous substrates. In this study, we used ultrasonic emulsification, carboxymethyl chitosan, and Tween 80 to formulate tea tree essential oil (TTO) nanoemulsions with...
food science, polyphenols, antioxidants, protein, nutrition
Cordyceps militaris (C. militaris) is a medicinal fungus renowned for its diverse therapeutic properties, largely attributed to bioactive compounds such as cordycepin, polysaccharides, adenosine, D-mannitol, carotenoids, and ergosterol. However, the production and com- position of these metabolites are highly influenced by cultivation conditions, highlighting the need for systematic optimization strategies. This review synthesizes current findings on how nutritional factors—including carbon...
wheat, flour, starch, protein, nutrition
Poultry meat, due to its high content of polyunsaturated fatty acids, is particularly suscepti- ble to lipid oxidation, which affects its quality and shelf life. Optimizing meat composition, including fatty acid profile and antioxidant activity, is essential for consumer health. The study aimed to evaluate the effect of supplementing hydrogel capsules containing immo- bilized lavender essential oil (HE group) and capsules without immobilized essential oil (H group) on the oxidative stability,...
food science, antioxidants, wheat, protein, fiber
Radiation-induced intestinal injury (RIII), a severe complication of abdominopelvic ra- diotherapy, causes intestinal ischemia, ulcers, and necrosis, severely impacting patients’ quality of life. Currently, effective treatments are limited, and a specific cure remains elusive. Our previous research showed that lactoferrin (LF) can promote intestinal stem cell (ISC) proliferation and tissue repair; however, its oral administration is limited by rapid degradation in the gastric environment. In...
food science, antioxidants, protein, fiber, nutrition
Aflatoxin (AF) contamination in pistachios remains a critical food safety and trade challenge, given the potent carcinogenicity of AF-B1 and the nut’s high susceptibility to Aspergillus infection throughout production and storage. Traditional decontamination methods such as roasting, irradiation, ozonation, and acid/alkaline treatments can reduce AF levels but often degrade sensory and nutritional quality, implying the need for more sustainable approaches. In recent years, innovative...
polyphenols, starch, protein, fiber, nutrition
The custard apple (CA) is a noble fruit in tropical regions worldwide. It has attracted a grow- ing interest due to its organoleptic properties and nutritional value. With the expansion of international trade, both its cultivation and consumption have grown significantly in recent years. Previous researchers have sporadically investigated its nutritional composition and health benefits; however, existing information on its processing and utilization is highly fragmented and lacks a...
food science, polyphenols, antioxidants, flour, starch
Chaenomeles japonica (Chaenomeles japonica Thunb. Lindl. ex Spach.) is gaining increasing attention due to its high nutritional value and potential for industrial use. The develop- ment of new breeding clones (potential new cultivars) with improved morphological and chemical properties is essential for enhancing its commercial cultivation. In this study, the impact of ozone in its gaseous form and cold storage on the morphological and chemical properties of newly selected Polish clones of...
polyphenols, antioxidants, wheat, fiber, nutrition
Complex matrix of vegetable severely interferes with enzyme-linked immunosorbent assay (ELISA) accuracy, limiting its application in parathion residue detection. This study investigated the interference mechanism of vegetable matrix, including chlorophyll, perilla protein, glucose, fructose, and sucrose, on ELISA. Furthermore, we validated the vegetable matrix interference on parathion residue ELISA by comparing the matrix interference index (Im) and recovery rate of vegetable samples before...
protein, fiber, processing, quality, color
Received: 26 September 2025 Accepted: 1 October 2025 Published: 3 October 2025 Citation: Kharbach, M. AI-Powered Advances in Data Handling for Enhanced Food Analysis: From Chemometrics to Machine Learning. Foods 2025, 14, 3415. https://doi.org/ 10.3390/foods14193415 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, protein, nutrition, processing