Vibrio parahaemolyticus is a primary foodborne pathogen in seafood that endangers con- sumers’ health. It is vital to develop novel prevention and control strategies due to its extensive transmission and drug resistance. This work aimed to examine the antibacterial and anti-virulence efficiency of chlorogenic acid (CA) against V. parahaemolyticus. The minimum inhibitory concentration (MIC) of CA is 6 mg/mL. CA realized its antibacterial effect by damaging the cell wall and membrane, evidenced...
food science, protein, nutrition, processing, shelf life
Sugarcane juice (SJ) is a naturally sweet beverage rich in sucrose but prone to microbial contamination, raising concerns among health-conscious consumers. This study aimed to develop a functional SJ enriched with fructooligosaccharides (FOS) using enzymatic treatment, followed by high-pressure processing (HPP) to enhance its safety and quality. The enzymatic conversion of sucrose to FOS was achieved using Pectinex® Ultra SP-L (com- mercial enzyme), with varying enzyme concentrations,...
food science, antioxidants, protein, fiber, nutrition
Danube Delta (DD), an ecologically vulnerable site, together with fish populations, which are significant food resources, are largely exposed to heavy metal contamination. This study was developed in the Babina–Cernovca sector of DD in September 2023. Zinc (Zn), and iron (Fe) were identified in water, while copper (Cu), iron (Fe), and manganese (Mn) were in sediments (mud). Proximate composition of the muscle tissues of eight fish species identified in the area was assessed. The muscle was...
protein, nutrition, quality, color, storage
Dendrobium officinale (Orchidaceae) is a commonly used medicinal and edible herb. Al‑ though its anti‑ageing properties have been demonstrated, the underlying mechanisms remain unclear. We employed network pharmacology and molecular biology techniques to systematically explore its anti‑ageing mechanisms. An ageing model was established using D‑galactose‑induced Kunming mice. D. officinale significantly ameliorated ageing‑ related symptoms, including behavioural impairment and organ index...
antioxidants, protein, nutrition, processing, quality
This study investigated the influence of different pectin concentrations (0%, 0.1%, and 0.5%) on the physicochemical, antioxidant, and sensory properties of blackberry jam (Rubus fruticosus L.) prepared from fruits harvested at three altitudinal locations (wild: 998 m; cultivated: 500 m and 1090 m). The jams were analyzed for phenolic profile, antioxidant capacity, color, texture, and sensory attributes. The results showed that altitude strongly affected the phenolic profile and antioxidant...
food science, polyphenols, antioxidants, fiber, nutrition
As native bovine whey (WHEY) poses environmental concerns as a high-water-content by-product, this trial aimed at assessing the effectiveness of a thermal–mechanical mi- croparticulation coupled with a fermentative process to concentrate it into a high-protein soft dairy cream. Compared to native whey, in microparticulated (MPW) and fermented (FMPW) matrices, there was a significant increase in proteins (from 0.7 to 8.8%) and lipids (from 0.3 to 1.3%), and a more brilliant yellowness colour. A...
food science, protein, nutrition, processing, quality
Low-temperature storage causes chilling injury (CI) in pomegranate fruit and influences anthocyanin accumulation. However, the exploration of characteristic anthocyanins in pomegranates and their association with CI remains poorly understood. In this study, the “Acid” variety displayed fewer CI symptoms, a lower rate of weight loss, and higher redness intensity compared to “Soft seeds” and “Six-month red”. Peel anthocyanin content declined during cold storage, with a slower decrease at 10 ◦C...
food science, protein, nutrition, quality, color
Accurate and rapid extraction of pesticide residues in fruits is crucial for timely food safety monitoring. However, conventional extraction methods remain labor-intensive and time-consuming, often requiring hours for sample preparation. Here, we present a porous hydrogel microneedle (HMN) patch integrated with an automated insertion applicator as a highly efficient platform for the rapid extraction of peach juice for imidacloprid residue detection. The HMN patch, composed of polymethyl vinyl...
food science, processing, quality, texture, color
The increasing complexity of modern food production demands advanced solutions for quality control (QC), safety monitoring, and process optimization. This review systemati- cally explores recent advancements in machine learning (ML) for QC across six domains: Food Quality Applications; Defect Detection and Visual Inspection Systems; Ingredient Optimization and Nutritional Assessment; Packaging—Sensors and Predictive QC; Sup- ply Chain—Traceability and Transparency and Food Industry Efficiency;...
food science, wheat, protein, nutrition, processing
This study systematically analyzed the multidimensional effects of Lactobacillus fermen- tation on Pueraria lobata (PL) and investigated the potential mechanisms underlying its hypolipidemic activity. Results indicated that fermentation significantly increased the total acid content from 1.02 to 3.48 g·L−1, representing a 2.41-fold increase. Although slight re- ductions were observed in total flavonoids (8.67%) and total phenolics (6.72%), the majority of bioactive components were well...
food science, antioxidants, starch, protein, fiber
Conventional grain monitoring systems often rely on isolated data points (e.g., point- based temperature measurements), limiting holistic condition assessment. This study proposes a novel Mechanism and Data Driven (MDD) framework that integrates physical mechanisms with real-time sensor data. The framework quantitatively analyzes solar radiation and external air temperature effects on silo boundaries and introduces a novel interpolation-optimized model parameter initialization technique to...
wheat, protein, processing, quality, storage
This review consolidates recent advancements in microbial biotechnology for sustainable food systems. It focuses on the fermentation processes used in this sector, emphasizing precision fermentation as a source of innovation for alternative proteins, fermented foods, and applications of microorganisms and microbial bioproducts in the food industry. Ad- ditionally, it explores food preservation strategies and methods for controlling microbial contamination. These biotechnological approaches are...
food science, polyphenols, antioxidants, noodles, starch
In this study, inter-brand variations in volatile flavor compound profiles of four lager beers were systematically investigated by integrating sensory evaluation with GC-MS, GC×GC- TOF-MS, and GC-O-MS. A total of 594 volatile compounds were identified, of which 71 with odor activity values (OAV) ≥ 1 were found to contribute directly to aroma expression. Ad- ditionally, 59 compounds with taste activity values (TAV) ≥ 1 were identified and may also contribute to taste perception. Furthermore, 53...
wheat, protein, fiber, nutrition, processing
In this study, the insufficient ability of tartary buckwheat protein (TBP) to stabilize Picker- ing emulsions was addressed by preparing TBP–sodium alginate (SA) composite particles via cross-linking and systematic optimization of the preparation parameters. The results showed that at a pH of 9.0 with 1.0% (w/v) TBP and 0.2% (w/v) SA, the zeta potential of the prepared TBP–SA composite particles was significantly more negative, and the particle size was significantly larger, than those of TBP,...
polyphenols, wheat, flour, starch, protein
This study evaluated the potential of silibinin linoleate (SL), a natural derivative of silibinin, as an antioxidant to improve the thermal stability of sunflower oil (SF). SL was synthesized through green technology by enzymatic esterification, using mild reaction conditions. SL was added to high-oleic SF samples at three concentrations (200, 400, and 600 ppm), and the oils were subjected to heating at 180 ◦C for 4 and 8 h. Oxidative stability, fatty acid composition, and nutritional indices...
food science, polyphenols, antioxidants, protein, nutrition
Butyrate is a key short-chain fatty acid (SCFA) essential for maintaining colon health, immune homeostasis, and metabolic balance. Its synthesis primarily depends on the fer- mentation of dietary substrates by the gut microbiota. In a healthy state, carbohydrate fermentation sustains the stability of the gut microbiota; however, in chronic diseases, the diversity of the microbiota decreases, and the metabolic pathway shifts from carbohydrate fermentation to protein fermentation, thereby...
food science, polyphenols, noodles, starch, protein
Fresh pasta was enriched with olive pomace (OP) and artichoke by-products (AB), re- spectively, at three concentrations: 13.5%, 14.5%, and 15% for OP, and 15%, 17%, and 19% for AB. Both control and fortified samples were assessed for technological properties, nutritional content and sensory quality. A Life Cycle Assessment was also performed to estimate the carbon footprint associated with pasta production. Results demonstrated a worsening of pasta quality, above all the resistance to break...
polyphenols, antioxidants, noodles, wheat, flour
This study investigated the physicochemical properties of Camellia oleifera husks collected from three regions of Jiangxi Province (Ganzhou—GZ, Yichun—YC, and Jiujiang—JJ) and extracted tea saponins via microwave-assisted solvent extraction (MASE), aiming to provide a theoretical basis for the high-value utilization of this agricultural by-product. The husks from YC were rich in bioactive compounds such as tea saponins (16.29 ± 0.02%), with lower cellulose (21.05 ± 1.05%) and lignin (12.48 ±...
food science, polyphenols, antioxidants, protein, fiber
Postharvest blue mold in apples, caused by Penicillium expansum, leads to fruit decay and patulin (PAT) contamination, incurring major economic and health risks. This study developed a composite biocontrol agent (BCA) by co-cultivating three antagonistic yeasts (Meyerozyma caribbica, Metschnikowia zizyphicola, and Pichia rarassimilans). Mixed-culture conditions and protective additives formulation were optimized via response surface methodology. Optimal biomass production was achieved with a...
food science, polyphenols, antioxidants, starch, nutrition
It was hypothesized that differences in production system and muscle type may influence the formation of lipid oxidation products (LOP) as well as protein oxidation (protein carbonyl compounds, PCC) during the in vitro gastrointestinal digestion of chicken meat. To test our hypothesis, we investigated the formation of LOP and PCC after heating and in vitro gastrointestinal digestion of conventional and organic chicken breast and thigh meat and Wooden Breast meat. Prior to the in vitro...
food science, polyphenols, antioxidants, protein, fiber
The AESAN (Spanish Agency for Food Safety and Nutrition) Healthy Eating Plate is the current graphic tool from food dietary guidelines for nutritional education followed by experts, based on the Harvard Plate. The aim of this research was to determine whether the AESAN/Harvard Plate graphic tool meets the reference intakes appropriate for the study population. Sixty participants served themselves dishes of six sizes following the AESAN/Harvard graphic tool to create various food combinations....
food science, protein, fiber, nutrition, quality
Grifola frondosa polysaccharides (GFP), which possess antitumor properties, can counteract intestinal injury induced by cyclophosphamide (CTX). The objective of this research was to evaluate the efficacy of GFP in protecting the intestinal barrier of mice and investigate the mechanisms behind this effect. Using a CTX-induced intestinal barrier injury model, we found that GFP treatment significantly alleviated body weight loss and organ atrophy, while enhancing serum IgG and IgM levels....
starch, protein, fiber, nutrition, fermentation
The temporal dominance of sensations (TDS) and temporal liking (TL) methods offer complementary insights into the evolution of sensory and hedonic responses during food consumption. This study investigates the feasibility of predicting TL curves for food pairings from their TDS profiles using reservoir computing, a type of recurrent neural network. Participants evaluated eight samples—two crackers (plain, sesame), two spreads (peanut butter, strawberry jam), and their four binary...
food science, wheat, flour, protein, nutrition
This study evaluated the diffusion of Listeria monocytogenes (LM) in a beef steak tartare production chain, aiming to (1) evaluate Listeria spp. diffusion in finishing farms supplying beef cattle, (2) evaluate LM prevalence in carcasses, and (3) map LM diffusion in the production plant. A detection rate of 6/76 was observed in the farm, while carcasses after skinning and before refrigeration tested positive in 19/30 and 11/30, respectively. During tartare production, 57/154 meat and 35/191...
protein, processing, quality, color, shelf life
Tigecycline is regarded as one of the last-resort antibiotics against multidrug-resistant (MDR) Acinetobacter sp. bacteria. Recently, the tigecycline-resistant Acinetobacter sp. isolates mediated by tet(X) genes have emerged as a class of global pathogens for humans and food-producing animals. However, the genetic diversities and treatment options were not systematically discussed in the era of One Health. In this review, we provide a detailed illustration of the evolution route, distribution...
protein, quality, enzymes, safety, analysis
Traditions in connection with foods do not just refer to the kinds of food consumed, but also to the place and society they originated from and the ways the items to be consumed were obtained and prepared. There is a tendency to believe that what people ate in former times was more natural, nutritionally superior and generally healthier than what we include in our diets nowadays. Although this is true for some foods, it is not correct for all foods and one needs to be critical and accept that...
antioxidants, noodles, wheat, flour, starch
Jujube (Ziziphus jujuba Mill.) is a nutritionally rich and economically significant fruit, highly valuable for its flavor, bioactive compounds, and therapeutic properties. However, it is highly perishable and has a short postharvest lifespan. This review aims to provide knowl- edge for preserving quality and improving postharvest storage by integrative strategies aimed at extending the shelf life of jujube. The literature was collected from recent peer- reviewed studies on postharvest...
food science, polyphenols, antioxidants, protein, fiber
Received: 6 August 2025 Accepted: 13 August 2025 Published: 29 September 2025 Citation: Nazir, A.; Nisa, M.u.; Rahim, M.A.; Ahmed, I.A.M.; Aljobair, M.O. RETRACTED: Nazir et al. Spirulina Unleashed: A Pancreatic Symphony to Restore Glycemic Balance and Improve Hyperlipidemia and Antioxidant Properties by Transcriptional Modulation of Genes in a Rat Model. Foods 2024, 13, 3512. Foods 2025, 14, 3368. https://doi.org/ 10.3390/foods14193368 Copyright: © 2025 by the authors. Licensee MDPI, Basel,...
food science, nutrition, health
Received: 23 September 2025 Accepted: 26 September 2025 Published: 29 September 2025 Citation: Pinto, U.M. Novel Approaches for Controlling and Analyzing Microorganisms in Foods. Foods 2025, 14, 3369. https://doi.org/ 10.3390/foods14193369 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/ licenses/by/4.0/)....
nutrition, processing, quality, sensory, storage
This study was designed to first investigate the effects of zinc phytate (ZnPA) from wheat bran in alleviating high-fat diet (HFD)-induced hepatic inflammation and metabolic dis- orders and its underlying mechanism. C57BL/6J mice were randomly assigned to five groups including normal diet (ND), HFD, HFD+low-dose ZnPA (100 mg/kg), HFD+high- dose ZnPA (200 mg/kg), and HFD+wheat bran (100 mg/kg). All interventions were administered orally for 12 weeks. The results indicated that ZnPA...
wheat, protein, fiber, nutrition, processing
The human gut microbiota plays a critical role in health throughout life. While fruits and vegetables are well-known sources of nutrients and prebiotics, recent studies suggest they may also contribute viable microorganisms to the gut microbiome, particularly when consumed raw. However, the impact of agricultural practices—such as the use of microbial biostimulants or exposure to salt stress—on the composition of the edible plant microbiome remains poorly understood. In this study, we...
fiber, nutrition, processing, quality, shelf life
In order to explore the effect of Wickerhamomyces on the production of flavor compounds in Xiaoqu Baijiu (XQBJ), this study examined the correlation between the fungal communities in Xiaoqu and ester compounds. It was hypothesized that Wickerhamomyces contributes to the aroma of Xiaoqu. Intensified fermentation methods were used to validate the role of Wickerhamomyces anomalus in XQBJ brewing. Compared to traditional Xiaoqu, in- tensified fermentation significantly increased the acidity of...
starch, processing, quality, sensory, fermentation
Pea protein yogurt (PPY), as an alternative to traditional dairy yoghurt, has the advan- tages of being a green raw material, lactose cholesterol-free, and adaptable to the needs of lactose-intolerant people. PPY was prepared by fermenting a mixture of pea protein and water (1:10, w/v) supplemented with 5% fructose for 10 h after heat sterilisation. During fermentation, lactic acid bacteria metabolise pea protein to produce aldehydes and other aromatic compounds, imparting a unique sweet–sour...
food science, wheat, starch, protein, nutrition
Background and Aim: Food hygiene is fundamental to public health, ensuring safe and nutritious food free from contaminants, and is vital for economic development and sus- tainability. The Hazard Analysis and Critical Control Points (HACCP) system is a crucial tool for managing risks in food production. Despite global recognition of food safety’s importance, significant disparities exist, especially in Southern Italy, where diverse food production, tourism, and economic factors pose challenges...
nutrition, processing, quality, packaging, storage
Sugar beet pulp (SBP) is a by-product from the sugar industry with low value. As a feed, SBP needs to be dried. However, the drying process takes too much energy, leading to potential environmental issues caused by coal use. This paper raised and tried a crosslinking method to shorten the drying process, save energy consumption, and increase the value of SBP. This paper aimed to reduce the water-holding ability of SBP while obtaining animal feed with higher nutritional value. First, the...
food science, fiber, nutrition, processing, quality
Aimed at addressing the increasingly serious problem of adulteration in Xihu Longjing, a catechin-targeted nano-enhanced visual and fluorescent dual-mode sensor array was constructed by nano porphyrins and quantum dots (QDs) for the precise analysis of Xihu Longjing from adjacent origins. This sensor array realizes the quantitative analysis of catechin enantiomers in Xihu Longjing through the selective combination of sensing units. It can accurately identify adjacent Xihu Longjing teas with...
polyphenols, antioxidants, processing, quality, sensory
Fish-derived collagen can reduce the risk of disease transmission and has no religious or cultural restrictions. However, it has limited applications due to its poor thermal stabil- ity. In this study, black carp swim bladder collagen (BBC), classified as a type I collagen, was extracted. Amino acid composition analysis revealed that BBC had a higher proline hydroxylation rate of 39.57%. Fourier transform infrared spectroscopy revealed that BBC exhibited a complete triple-helix structure. The...
wheat, starch, protein, processing, quality
This study optimizes the ultrasound-assisted extraction (UAE) of bioactive compounds from Spirulina platensis and develops a rapid, non-destructive analytical method. A Box– Behnken design and desirability function were used to find the optimal extraction con- ditions to simultaneously maximize total polyphenols, proteins, C-phycocyanin, and an- tioxidant activity. The optimal conditions were a solid-to-liquid ratio of 35 g/L, a time of 20 min, a pH of 10, and a temperature of 45 ◦C....
polyphenols, antioxidants, protein, nutrition, processing
Non-alcoholic beer is increasingly popular worldwide but still faces flavor challenges compared to regular beer. These flavor-related challenges include pronounced ‘wort-like’ notes, excessive sweetness, and a lack of desirable aroma complexity. The industry is trying to improve the taste of non-alcoholic beer by trying new techniques and yeasts. A newly isolated maltose-negative brewer’s yeast (M-I) from an industrial-scale brewery collection has attracted attention due to its reduced...
starch, protein, fiber, nutrition, processing
The present study investigated the effects of hierarchical molecular weights and iron chela- tion on the in vivo absorption and the inflammatory bioactivity of chondroitin sulfate (CS). Firstly, CS, chondroitin sulfate-iron complex (CS-Fe), and low-molecular-weight chondroitin sulfate-iron complex (LCS-Fe) were fluorescently labeled and characterized. Then, the plasma concentration–time profiles and fluorescence imaging results demon- strated that LCS-Fe was more efficiently absorbed into the...
food science, protein, nutrition, processing, storage
The incidence of chronic kidney disease (CKD) has increased worldwide in recent years. Many factors can contribute to the progression of CKD, some of which are dietary patterns. Adequate control of protein, phosphorus, potassium, and sodium intake can significantly slow the progression of CKD. Most studies and nutritional guidelines addressing the care of people with CKD have focused primarily on dietary recommendations regarding macronutrient intake and the restriction of individual...
food science, polyphenols, antioxidants, noodles, wheat
To elucidate the flavor substance basis of the pear germplasm resources in Xinjiang, this study conducted precise qualitative and quantitative analysis of sugars and organic acids in the fruits of 29 pear cultivars. Fructose and glucose are the dominant sugars, accounting for 64.0% of the total sugar content. Malic acid is the dominant organic acid, accounting for 85.8% of the total acid content. The cultivar LL exhibited the highest total sugar content at 633.6 mg·g−1, while cultivar JJL-1...
nutrition, processing, quality, sensory, texture
Received: 22 September 2025 Accepted: 25 September 2025 Published: 27 September 2025 Citation: De Oliveira Mota, J.; Federighi, M. Quantitative Risk Assessment of Listeria monocytogenes in Foods. Foods 2025, 14, 3353. https://doi.org/10.3390/ foods14193353 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/...
nutrition, processing, packaging, storage, safety
Hops essential oil (HEO), a by-product of the brewing industry, has known antibacterial and antifungal properties, but its antiparasitic effects remain underexplored. This study evaluated the cytotoxicity of HEO and its predominant monoterpene, myrcene, in intestinal cells and assessed their ability to reduce Cryptosporidium parvum infection in vitro. The cytotoxicity (IC50) of HEO and myrcene was determined in HCT-8 intestinal cells using flow cytometry and propidium iodide staining after 24...
food science, antioxidants, wheat, protein, nutrition
In this work, a lemon essential oil–rutin composite nanoemulsion was formed and inte- grated into a chitosan (CS) matrix to form a coating for pork preservation. The introduction of rutin decreased the particle size of the nanoemulsion and suppressed the volatilization of the encapsulated essential oil. The rheological properties of the coating showed that it was a pseudoplastic fluid with shear-thinning behavior, and the apparent viscosity of the system was lower than 0.7 Pa·s. The...
starch, protein, processing, quality, texture
The quality of pudding using different types of sugar (sucrose at 5% by weight or isomal- tulose 5% or 10% by weight) in a formulation was studied. Adding isomaltulose resulted in less water being separated (syneresis) from the pudding structure after 15 days of storage and increased texture firmness. The pudding product containing 10% isomaltulose received the highest scores for consumer acceptance for texture, taste, and overall liking (7.00–7.60; moderately to very much liked). The effects...
food science, noodles, wheat, flour, starch
Edible mushrooms are increasingly recognized for their high nutritional value and contri- bution to a healthy diet. Among them, Agaricus bisporus is the most commercially important species in Europe and North America. However, the environmental impact of traditional peat use in A. bisporus cultivation necessitates the development of sustainable alternatives, given the ecological significance of peatlands. When evaluating casing materials, it is essen- tial to consider not only yield but also...
wheat, protein, fiber, nutrition, processing
Nanoplastics have emerged as significant global pollutants, drawing worldwide con- cern. Due to their small particle size, large specific surface area, and high surface activity, nanoplastics can combine with other environmental contaminants, including environ- mental nanoparticles, persistent organic pollutants, antibiotics, and endocrine-disrupting chemicals. This review summarizes recent progress on the environmental behavior of nanoplastics and their complex effects on food safety when...
wheat, protein, fiber, nutrition, processing
The bioactive properties of a phenolic extract (PE) obtained from olive mill vegetation water (OVW) in powder formulation were utilized to enrich a meat analog composed of lentils and champignon mushrooms. The primary phenolic compounds in this extract were oleacein, verbascoside, and hydroxytyrosol. The effects on the final product were assessed over eight days of storage at 4 ◦C ± 2 under 12 h of light. The control samples were compared with two meat analogs enriched with ascorbic acid (AA)...
polyphenols, antioxidants, wheat, starch, protein
Citrus by-products are increasingly recognized as a valuable source of bioactive com- pounds (BCs), particularly flavonoids. Their incorporation into food matrices as functional ingredients aligns with sustainability goals and consumer demand for health-promoting products. However, challenges such as poor stability and undesirable sensory properties limit their direct use in food systems. This study aimed to develop and evaluate functional cookies enriched with microencapsulated flavonoid-rich...
polyphenols, antioxidants, wheat, flour, starch