Gamma-aminobutyric acid (GABA) is a bioactive amino acid with anti-inflammatory and neurotransmitter properties, yet limited information exists regarding its production by Lactiplantibacillus paraplantarum. We evaluated factors that influence GABA synthesis by L. paraplantarum HK-1 and assessed its production in vitro and under simulated gastrointesti- nal conditions. GABA production was analyzed using HPLC with pre-column derivatiza- tion, gene expression was assessed through RT-qPCR, and...
antioxidants, wheat, flour, protein, quality
Discrimination between normal (fresh/non‑frozen) and frozen‑thawed beef is crucial for ensuring food safety. This paper proposed a novel, non‑destructive and real‑time you only look once for normal and frozen‑thawed beef discrimination (YOLO‑NF) model us‑ ing deep learning techniques. The simple, parameter‑free attention module (SimAM) and the squeeze and excitation (SE) attention mechanism were introduced to enhance the model’s performance. A total of 1200 beef samples were used, with their...
protein, nutrition, processing, quality, sensory
The rising demand for convenient, nutritious foods necessitates improved freeze–thaw (F-T) stability in frozen fish balls; however, traditional thermal processing fails to prevent moisture loss, textural degradation, and oxidation. Therefore, this study systematically investigated the effect of ultra-high pressure (UHP) treatment on the quality of golden pomfret fish balls (Trachinotus ovatus) using two-step heating as a control during the F-T cycles. The results showed that compared to...
food science, wheat, starch, protein, fiber
Peach gum polysaccharide (PGP), a natural biopolymer extracted from the resin of the peach tree, holds significant potential for applications in food, cosmetics, and pharmaceu- tical industries. However, detailed analysis and exploration of its physical and chemical properties remain limited. This study investigates the physicochemical properties, rheologi- cal behavior and emulsion stability of PGPs extracted using thermal (TPGP) and enzymatic (EPGP) methods. The results indicate that both...
food science, polyphenols, starch, protein, processing
Poor solubility and bioavailability have limited the application of fucoxanthin and func- tional food processing. In order to encapsulate fucoxanthin in delivery systems, cellulose nanofibril-stabilized emulsion gels (CNFs) derived from industrial brown seaweed residue were developed to enhance fucoxanthin delivery. Cellulose nanofibrils (CNFs) were iso- lated using high-pressure homogenization at 105 MPa through 5, 10, and 15 cycles (denoted as C5, C10, and C15) and yielding reduced...
food science, wheat, protein, fiber, processing
Snack bars are convenient, ready-to-eat foods with various natural ingredients and may serve as functional foods, offering bioactive phytochemicals. In this study, tomato-based snack bars enriched in plant proteins were evaluated for their antioxidant, antidiabetic, anti-obesity, and anti-inflammatory properties by in vitro test, comparing different pro- tein sources (pea and RuBisCO) and drying methods (microwave vacuum and oven). The rubisco bars exhibited the highest levels of polyphenols...
polyphenols, antioxidants, wheat, protein, nutrition
The quality of the Serbian dry fermented sausage, Sremska, was evaluated without added nitrite and pasteurized post-ripening. As an extra safety measure to eliminate Salmonella, mild heat treatments (47 ◦C/6.5 h or 53 ◦C/22.1 min) were used. The effect of starter culture on product quality was also examined. Sausages were tested at the start of production and after 30 days of storage, measuring physicochemical properties, microbiota populations, biogenic amines, lipid oxidation, and sensory...
antioxidants, protein, processing, quality, sensory
Chronic metabolic disorders have increased recently due to changes in dietary habits and lifestyle. Red-coloured fruits, such as sweet cherries, are rich in anthocyanins and other (poly)phenolic compounds with health-promoting properties, which has garnered growing scientific interest. Melatonin elicitation has emerged as a promising strategy to improve the functional quality of these fruits. This research investigates, for the first time, the combined effect of pre- and postharvest melatonin...
polyphenols, antioxidants, nutrition, processing, quality
Lycium barbarum L. (goji berry) undergoes rapid quality deterioration after harvest owing to its high water activity and abundant reactive oxygen species (ROS). Carbon-dot-mediated photodynamic treatment (CD-PDT) has recently been shown to extend shelf life by modu- lating ROS-scavenging and defense enzymes, yet the global metabolic reprogramming that supports this protection remains unresolved. Here, we applied ultra-high-performance liquid chromatography–tandem mass spectrometry...
food science, polyphenols, antioxidants, protein, nutrition
This study explores innovative approaches for sustainable food preservation by incorporat- ing Sichuan pepper extract into biodegradable gelatin and alginate films. In response to growing environmental and health concerns, these natural polymers offer alterna- tives to petroleum-based plastics and synthetic additives. The aim of this study was to compare films made from gelatin and alginate and containing Sichuan pepper extract (2.5 and 5%) and to evaluate their effectiveness in extending the...
food science, polyphenols, antioxidants, flour, starch
Meat consumption, a key factor in both environmental sustainability and public health, is strongly influenced by educational characteristics, with higher levels of education of- ten associated with more sustainable dietary patterns. However, research examining the mechanisms through which education influences meat-related behaviours remains limited. This study investigates the mediating role of climate literacy in the relationship between educational characteristics and meat consumption...
nutrition, analysis, health
The popularity of processed meats stems from modern demand for ready-to-eat foods, but their saturated and trans fats pose health concerns. Oleogel-based systems, which turn healthy oils into solid fat-like matrices, offer a promising alternative. This study charac- terized virgin olive oil oleogels structured with chitosan, assessing rheological, thermal, structural, and functional properties, examining how chitosan concentration (1–3%) and oil- to-water ratio (50–60) affect their...
polyphenols, starch, protein, nutrition, processing
The reuse of by-products from plant processing as feed for animals aligns with the princi- ples of a circular economy. Feeding dairy ruminants agro-industrial by-products often alters the chemical composition and sensory characteristics of dairy items. A dual approach— classic with neuro-sensory techniques—was utilized to evaluate the effect of prickly pear by-products on the diets of dairy ewes. Fresh Pecorino cheeses made from the milk of two groups of sheep fed with and without prickly pear...
food science, polyphenols, wheat, protein, fiber
To improve the deep processing and utilization of wild blueberries, this study presents a green and highly efficient method for extracting flavonoids from blueberries. The approach combines natural deep eutectic solvents (NADESs) with ultrasound-assisted extraction. Among the 22 tested NADES, Betaine/urea (BU), was the most effective solvent for ex- tracting flavonoids from blueberries. The extraction parameters of ultrasound-assisted betaine/urea (UABU) were optimized using a response surface...
food science, polyphenols, antioxidants, protein, nutrition
The extensive use of chemical preservatives in the food industry has raised concerns over their association with gut microbiota imbalance, allergenic reactions, and potential carcinogenicity. Growing consumer demand for “clean label” products, coupled with regulatory pressures, has accelerated the search for safer and more sustainable alternatives. In this study, it is reported for the first time that the synthesis of AIEE-type Supra-CDs using p-phenylenediamine (p-PA) and thiourea (TU), a...
antioxidants, protein, nutrition, processing, quality
Plum vinegar represents a functional food product valued for its potential health ben- efits, largely attributed to its polyphenolic content. This study investigates the quality parameters of vinegars produced from five Romanian plum varieties (Centenar, Agent, An- dreea, Anna Spath and Romanian Vanata), focusing on their physicochemical and phenolic profiles. Analyses included pH, total acidity, colorimetric evaluation, total polyphenolic content (TPC), antioxidant activity, and ATR-FTIR and...
food science, polyphenols, antioxidants, nutrition, processing
This study aims to investigate the effects of selenium (Se) fortification on growth perfor- mance and the Se content in kale using Se fertilizer, and it determines the influences of Se fortification on the metabolic profile of kale using quasi-targeted metabolomics. The results showed that Se fortification increased the plant height and leaf weight of kale, up-regulated the total Se content and decreased the chlorophyll and total phenolic con- tents in kale leaf. Se fortification elevated...
polyphenols, antioxidants, wheat, starch, protein
Vacuum-based packaging is less frequently applied to poultry at the retail level. Evaluating the impact of vacuum packaging on fresh poultry may elicit extensions to storage life and reduce spoilage for consumer products such as fresh chicken. Boneless–skinless chicken breasts (N = 315; 105/treatment) were packaged using polyvinyl chloride (PVC) over- wrap, vacuum packaging (VP), or vacuum skin packaging (VSP) and stored in simulated retail conditions for 20 days. Packages of fresh chicken...
antioxidants, protein, nutrition, processing, quality
Non-centrifugal cane sugar (NCS) is an artisanal product, also known as rapadura or brown sugar, and it is consumed both as a dessert and as a substitute to refined sugar. Despite being a source of essential nutrients, inorganic contaminants may be found in rapadura composition. Thus, this study aimed to optimize and to apply a method for As, Cd, and Pb determination in 72 NCS samples commercialized in Latin America. The method consisted of acid extraction of the inorganic contaminants using...
food science, fiber, nutrition, processing, quality
Plant-based burgers (covering 29 products from 18 different brands) commercialized on the Spanish market during the first semester of 2025 were analyzed based on the information provided on their labels. Most of the products (28) had between 11 and 26 ingredients, with a median of 16.0 (mean of 18.5). One product included 42 ingredients. Soy was the main source of protein (72% of the products), and olive and sunflower oils were the main fat sources (54 and 51% of the products, respectively)....
food science, antioxidants, wheat, flour, starch
Salmonella spp. outbreaks associated with eggs have attracted widespread concerns about food safety. To provide necessary information for further pasteurization processes and computer simulations induced by radio frequency (RF) and microwave (MW) energy, the dielectric properties, penetration depth, and heating rates of egg white, yolk, and eggshell were measured, calculated, or fitted by regression models. The results demonstrated that both the dielectric constant and dielectric loss factor...
food science, wheat, flour, protein, fiber
An improved QuEChERS method based on magnetic nanomaterials was established, and coupled with ultra-high-performance liquid chromatography and a quadrupole electro- static field orbitrap mass spectrometer, enabling non-targeted screening and quantitative analysis of commonly used pesticide and veterinary drug residues in Brassica rapa chinensis. The combination of magnetic PSA and magnetic multi-walled carbon nanotubes (MWCNTs) was utilized for purification of 121 organic compounds spanning a...
processing, quality, color, safety, analysis
Muscle traits are critical determinants of meat quality and productivity in sheep, influenced by both breed and anatomical region. Hanzhong sheep, an indigenous Chinese breed, are prized for tender, low-odor meat; yet, the molecular mechanisms underlying these traits remain poorly understood. In this study, we integrated meat quality assessment with metabolomic and transcriptomic profiling of the longissimus dorsi (HZ-B) and tri- ceps brachii (HZ-T) muscles to elucidate biochemical and...
protein, fiber, nutrition, processing, quality
Fermented vegetables, which are valued for their distinctive organoleptic properties and nutritional profile, are susceptible to quality deterioration during processing and storage because microorganisms inhabit vegetable raw materials. The metabolic processes of these microorganisms may induce texture degradation, chromatic alterations, flavor diminution, and spoilage. Conventional inactivation methods employing thermal sterilization or chem- ical preservatives achieve microbial control...
food science, wheat, protein, fiber, nutrition
Due to the heterogeneous nature of fungal and mycotoxin contamination in foods, it is essential to assess sample homogeneity to ensure that test portions are representative of the entire sample. In mycotoxin analysis, sample homogeneity can be characterized either by the distribution of the target mycotoxin or, more practically, by sample particle size and size distribution. At present, no standardized methodology has been established for assessing sample homogeneity in mycotoxin testing....
wheat, flour, protein, fiber, nutrition
Ethyl carbamate, a genotoxic chemical contaminant present in fermented alcoholic bever- ages and foods, is formed from naturally occurring substances in these beverages and foods. Studies have shown that the content of ethyl carbamate can increase significantly during product storage and maturation, especially if favorable conditions are present. Higher levels of ethyl carbamate have been associated with distilled alcoholic beverages, mainly obtained from stone fruits. Ethyl carbamate content...
antioxidants, wheat, protein, nutrition, processing
A standardized pretreatment protocol was established for simultaneous determination of diazepam and its metabolites—nordazepam, oxazepam, and temazepam—in aquatic products using liquid chromatography–mass spectrometry. Samples were extracted with 0.2% formic acid in acetonitrile (solid–liquid ratio 1:5, m/v), purified via MCX solid-phase extraction, eluted with 5% ammoniated methanol, and concentrated under reduced pres- sure. The residue was reconstituted in 0.2% formic acid–50% acetonitrile...
food science, antioxidants, protein, quality, color
Heterocyclic aromatic amines (HAAs) are mutagenic and potentially carcinogenic com- pounds formed during the thermal processing of protein- and sugar-rich foods, yet their occurrence in plant-based milk alternatives remains largely unexplored. To the best of our knowledge, this is the first study to report on the presence of HAAs in plant-based milk beverages. The aim of this study was to develop a robust and environmentally friendly μSPE–UHPLC–MS/MS method for the quantification of ten HAAs...
wheat, protein, fiber, nutrition, processing
Multiplier onion (Allium cepa var. aggregatum) is an economically important Allium crop that serves dual purposes as both a culinary ingredient and medicinal resource. Despite its widespread utilization, systematic characterization of its nutrient metabolism components remains limited, which has constrained the development of high-value cultivars with opti- mized nutritional profiles. In this study, we conducted a comprehensive metabolomic pro- filing of bulbs from five genetically distinct...
polyphenols, antioxidants, wheat, protein, fiber
The rising popularity of ready-to-eat self-heating sauerkraut fish necessitates a meticulous production process to ensure high-quality products. This study investigated the impact of processing stages on the quality of ready-to-eat tilapia fillets. The results showed that lipid oxidation, protein degradation, pH levels, and TBA concentrations increased during processing. GC-IMS analysis revealed 56 volatile compounds in tilapia fillets, with distinct compositions at different processing...
food science, polyphenols, protein, fiber, nutrition
This study developed antimicrobial composite coatings from gelatin (GL) and car- boxymethyl chitosan (CMCS) functionalized with carvacrol (CA) as a natural alternative for the preservation of strawberries. Films incorporated with 0%, 1.5%, and 3% CA were characterized by their physical, mechanical, and structural properties. The addition of CA significantly improved opacity, tensile strength, elongation-at-break, and thickness, while reducing water vapor permeability, moisture content, and...
food science, polyphenols, antioxidants, flour, starch
This study aimed to assess the prevalence of four Alternaria toxins (alternariol [AOH], alternariol monomethyl ether [AME], tenuazonic acid [TeA], and tentoxin [TEN]) in various foods and assess the risk of Alternaria-toxin exposure in Zhejiang Province, China. A total of 325 samples were collected in this study, and at least one type of Alternaria toxin was detected in 53.85% of the samples. Wheat flour had a high detection rate of 97.41%, and TeA was the most prevalent compound in terms of...
wheat, flour, processing, quality, packaging
Background: Cardiovascular diseases, driven significantly by dyslipidemia, remain a leading global mortality risk. Emerging evidence indicates that Lactobacillus plantarum (L. plantarum), which is a probiotic commonly used in a variety of food products, may contribute to the regulation of blood lipids, although prior studies report inconsistent efficacy and lack mechanistic clarity. This study aimed to evaluate the effects of L. plantarum supplementation on blood lipid profiles and explore its...
protein, nutrition, quality, storage, microorganisms
The concept “we are what we eat” is gaining increasing relevance as diet-related diseases and comorbidities continue to rise, while consumers place greater emphasis on healthy lifestyles and acknowledge the pivotal role of nutrition in disease prevention. Among dietary components, omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids stand out for their broad spectrum of health benefits. This review explores their potential roles in reducing triglyceride levels, delaying the onset of...
wheat, starch, protein, fiber, nutrition
Climate change threatens grain production in East Asia. This study assesses the impacts of climate variables and climate change on rice, wheat, and maize total production using an improved economy–climate model (C-D-C model). The innovation is to model a roughly inverted U-shaped relationship between dry-wet conditions (measured by Standardized Precipitation Evapotranspiration Index, SPEI) and production. Building on this, this study introduces a new metric reflecting extent of future climate...
wheat, nutrition, processing, quality, analysis
High consumption of unhealthy, high-fat snacks negatively affects children’s health, high- lighting the need to replace these with healthier alternatives. This study aimed to determine the fatty acid (FA) composition and lipid quality of various branded and local high-fat snacks consumed by children aged 6–24 months in rural Matiari, Sindh. The total energy content of the products ranged from 390.6 to 625.6 kcal/100 g, with fat contributing 9.1 to 47.2 g/100 g. Saturated fatty acids (SFAs)...
wheat, flour, starch, protein, fiber
Wendan pomelo (Citrus maxima), valued for its unique quality and high nutritional value, is susceptible to postharvest decay caused by mechanical damage and fungal infection. This study developed a bio-based preservation strategy by incorporating Bacillus subtilis (B. subtilis) into a sodium alginate (SA)-based coating. An antagonistic B. subtilis strain, isolated from the pomelo growth environment, demonstrated effective inhibition against the pathogenic fungi P. digitatum and P. italicum....
food science, polyphenols, antioxidants, starch, protein
Prolamin and glutelin are the major constituents of rice protein. The rapid and non- destructive detection of prolamin and glutelin content is conducive to the accurate assess- ment of rice quality. In this study, hyperspectral imaging combined with regression models and feature wavelength selection was employed to detect the rice prolamin and glutelin content. Feature wavelength selection was achieved using the successive projections algo- rithm (SPA), competitive adaptive reweighted sampling...
wheat, flour, starch, protein, nutrition
Food contamination poses a significant global public health challenge, necessitating the accurate detection of hazardous substances within complex food matrices. Magnetic core– shell nanomaterials have emerged as critical materials for trace contaminant analysis due to their efficient magnetic separation capabilities, excellent adsorption performance, and tunable surface functionalities. By encapsulating magnetic cores with functional shells, these nanomaterials combine rapid magnetic...
flour, protein, nutrition, processing, quality
There is increasing interest in the health-promoting potential of plant protein-derived peptides for managing metabolic disorders. This study investigated the impact of pepsin digestion on pre-hydrolysed versus non-hydrolysed pea protein. Pepsin digestion resulted in a higher degree of hydrolysis in pre-hydrolysed samples (64%) compared to the non- hydrolysed samples (~40%). The pepsin hydrolysates from the pre-hydrolysed protein showed stronger inhibition of key metabolic enzymes compared to...
food science, flour, starch, protein, nutrition
Increasing interest in functional nutrition has driven the incorporation of probiotics into pet food formulations to enhance digestive health, immune response, and overall well-being in companion animals. This systematic review examines scientific publications, patents, and market developments related to probiotic-enriched pet food from 2014 to 2024. We evalu- ate major probiotic taxa—including Lactobacillus spp., Bifidobacterium spp., Bacillus spp., and Saccharomyces cerevisiae—based on their...
food science, antioxidants, wheat, flour, starch
Kyoho grapes are rich in nutrients, yet their susceptibility to spoilage poses a significant challenge for postharvest preservation. While light treatment can improve fruit quality and carbohydrate metabolism in postharvest grapes, the potential benefits of combining light treatment with modified atmosphere packaging (MAP) remain unexplored. A preservation method that combined red and blue light treatments with MAP has been developed to enhance postharvest fruit quality and carbohydrate...
food science, nutrition, processing, quality, sensory
To achieve rapid screening and semi-quantitative analysis of pesticide residues in mobile laboratories and on-site tea testing, a novel method based on thermal-assisted plasma ionization–time-of-flight mass spectrometry (TAPI-TOF/MS) has been developed for the detection of 20 pesticide residues, including insecticides and fungicides, in tea. This method eliminates the need for liquid chromatography, or column connections. Instead, it utilizes the high temperature of the sample inlet and stage...
polyphenols, wheat, nutrition, processing, quality
With the increasing consumption of mulberry fruits in commercial markets, flavor profiles have emerged as critical determinants of consumer preference and market acceptance. This investigation utilized four Morus laevigata (Morus L.) accessions exhibiting pronounced variations in fruit pigmentation and flavor characteristics as experimental materials. Com- prehensive two-dimensional gas chromatography coupled with time-of-flight mass spec- trometry (GC × GC-TOF MS) was employed to identify key...
polyphenols, antioxidants, protein, fiber, nutrition
Effective environmental monitoring is critical for preventing microbial and allergenic cross- contamination. However, manual swabbing methods, commonly used to verify hygienic conditions, are prone to inconsistent results because of variability in pressure, coverage, and techniques. Two novel solutions will be explored to address these challenges: a robotic swabbing system with tactile sensing control, and a fluorescence/absorbance spectrometer for non-contact, protein-based residue detection....
food science, starch, protein, nutrition, processing
Frying food can provide an attractive flavor relatively quickly; however, it inevitably pro- duces some safety risks during high-temperature processing, with potentially adverse human health effects. Prolonged exposure to high temperatures during frying might raise the concentration of some harmful compounds that accumulate from the complex chemical reactions taking place inside the food matrix. This review elaborates on the development of food risk factors during frying, adding acrylamide...
food science, polyphenols, antioxidants, wheat, flour
Polyphenol oxidases (PPOs) are enzymes that oxidize mono- and diphenolic compounds to o-quinones, facilitating pigment formation and protein crosslinking in food systems, thereby improving their techno-functional properties. However, most PPOs function op- timally near neutral pH, limiting their application in acidic food products. This study aimed to extract acid-adapted PPOs from various fruit by-products, including Hass avo- cado seeds (pH 5.9), Anjou pears (pH 4.0), Bartlett pears (pH...
food science, polyphenols, antioxidants, protein, nutrition
Frying is one of the most widely used cooking techniques, and olive oil is considered a suitable medium due to its high monounsaturated fatty acid content and natural antioxi- dants. Different olive oil categories vary in quality and price, yet their impact on fried food quality remains underexplored. This study used commercial chicken nuggets, a product commonly fried at home (180 ◦C), to evaluate how extra virgin, refined, and pomace olive oils influence nutritional (moisture, fat, and fatty...
food science, antioxidants, wheat, flour, starch
To unlock the potential value of the emulsified by-product from the aqueous enzymatic extraction (AEE) of Camellia oleifera seed oil, this study introduced an innovative ap- proach for its food industrial application. We applied spray-drying microencapsulation technology to convert the emulsion-phase (EP) by-product into value-added microcapsules (EPM). The properties of EPM were systematically compared with those of microcapsules derived from the oil phase (OPM). The encapsulation...
food science, polyphenols, protein, nutrition, processing
This study investigated the extraction, enrichment, characterization, and antioxidant activi- ties of Sargassum fusiforme polyphenols (SFPs). The optimal extraction process conditions of SFPs are as follows: an ethanol volume fraction of 28%, a liquid–solid ratio of 29 mL/g, an extraction temperature of 80 ◦C, and an extraction time of 3.2 h. After enrichment by D101 macroporous resin, the purity of SFPs increased from 1.20 ± 0.08% to 10.78 ± 0.25%, increas- ing by approximately 8 times. SFPs...
polyphenols, antioxidants, wheat, protein, fiber