Consumers increasingly demand dairy products with improved nutritional quality, particu- larly regarding their fatty acid (FA) composition, due to recognized implications for human health. This study aimed to evaluate the modification in the composition, FA profile, and sensory profile of cheeses elaborated with ewe milk, through the diet inclusion of crushed sunflower (Helianthus annuus) seeds and sunflower seed silage in corn silage-based diets. The study was conducted with six East-Friesian...
antioxidants, protein, fiber, nutrition, processing
A rapid targeted screening method for 22 compounds, including flavonoids, glycosides, and phenolics, in Dendrobium officinale was developed using UHPLC–MS/MS, demonstrat- ing good linear correlation coefficients, precision, repeatability, and stability. D. officinale from the Guangnan and Maguan regions can be effectively classified into two distinct categories using PCA. In addition, OPLS-DA discriminant analysis enables clear sepa- ration between groups, with samples forming well-defined...
protein, processing, quality, color, enzymes
Postbiotics, as a novel class of functional components, have garnered considerable scholarly and industrial interest due to their distinctive advantages in food processing applications and their positive impact on human health. Although postbiotics have demonstrated potential in alleviating constipation, their specific mechanism of action and bioactive components remain unclear. This study aimed to investigate the ameliorative effects and potential mechanisms of postbiotics derived from...
protein, nutrition, processing, quality, texture
The influence of lighting color on food is a multidimensional process, linking visual in- terventions with people’s perception of food appearance, physiological responses, and psychological associations. This study, as a preliminary exploratory research, aims to initially investigate the effects of different lighting colors on food-induced consumer ap- petite and emotional perception. By measuring consumers’ physiological facial expression data, we verify whether the results are consistent...
food science, processing, quality, sensory, texture
The quantification of volatile compounds in virgin olive oil poses several analytical chal- lenges due to the existence of different concentrations, chemical families, and the possible matrix effect. Accurate quantification, using adequate methodological calibration and statistical procedures, is essential for obtaining reliable results. The aim of this work was to develop and validate an analytical–statistical approach for the quantification of volatile compounds in virgin olive oil....
antioxidants, processing, quality, sensory, storage
Natural Deep Eutectic Solvents (NADES) were synthesized from food-grade components and evaluated as green extractants for the simultaneous recovery and liquid chromatogra- phy coupled to quadrupole-Orbitrap mass spectrometry (LC–Q-Orbitrap-MS) analysis of biopesticide residues in a complex matrix like honey. Conventional solid–liquid extraction (SLE) was applied, initially using choline chloride-2,3-butanediol (1:4, molar ratio) as the NADES extractant solvent, before systematically evaluating...
quality, color, storage, microorganisms, safety
The objective of this study was to investigate the effects of fractionation by sieving on cold-pressed camelina cake by separating it into particle-sized fractions and evaluating their nutritional and functional properties. Two Camelina sativa varieties, NS Zlatka and NS Slatka, were mechanically cold-pressed using a screw press then ground into flour. The resulting material was fractionated into three particle-sized fractions, >250 μm, 250–180 μm , and <180 μm, using a laboratory dry sieving...
polyphenols, antioxidants, wheat, flour, protein
Dietary fiber (DF) is essential for digestive health, and wheat bran is a potential source because of its high fiber content. Extrusion processing enhances wheat bran’s functional properties by modifying its structure. This study aimed to examine the effects of extrusion- modified wheat bran dietary fiber (E-WBDF) on biscuits, focusing on textural, color, and digestive characteristics, and evaluate its ability to alleviate constipation using a mouse model. E-WBDF-enriched biscuits exhibited...
food science, polyphenols, wheat, flour, starch
Sugar beet pulp (SBP), a byproduct of the sugar industry, presents significant potential for enhancing economic benefits and promoting sustainable development through its com- prehensive utilization. SBP is rich in fiber, with its soluble dietary fiber (SDF) constituting a high-value component. The initial step in the preparation of SDF involves the drying of fresh SBP. This study compares the effects of hot air and microwave drying on the composition, structure, and physicochemical properties...
wheat, flour, starch, protein, fiber
Foodborne pathogenic bacteria in meat pose a serious threat to human health. Traditional detection methods for these bacteria are often time-consuming and labor-intensive. In this study, we applied surface-enhanced Raman scattering (SERS) combined with portable Raman spectroscopy as a rapid and convenient detection technique. SERS is a sensitive and fast method that enhances light scattering on rough metal surfaces. Silver nanoparticles (AgNPs) were used as SERS substrates to identify and...
food science, protein, processing, quality, color
Halophytes are increasingly recognized as sustainable crops that offer a wide range of nu- trients. This study provides a nutritional characterization of annual (Salicornia europaea) and perennial (Sarcocornia fruticosa, Arthrocaulon macrostachyum) species of glasswort, collected from different coastal habitats in southern Italy. S. europaea was also cultivated under non-saline conditions. Results showed differences in mineral content, and bioactive compounds among genotypes, but they were...
antioxidants, protein, nutrition, quality, color
The taste, aroma, and sensory characteristics of cherries are key factors influencing con- sumer acceptance. In this study, the sensory evaluation, biochemical characteristics, and their relationships with consumer satisfaction of several representative cherry cultivars were analyzed during cold storage to establish systematic quality evaluation parameters. Targeted metabolomics analysis revealed significant differences in physiological quality and metabolic profiles among the tested...
food science, polyphenols, starch, protein, fiber
Potatoes are the most extensively cultivated vegetable crop in Canada and rank as the fifth largest primary agricultural commodity. Given their diverse end uses and significant market value, particularly in processed forms, ensuring consistent quality from harvest to consumption is of critical importance. Total glycoalkaloids (TGA) are nitrogen-containing secondary metabolites that are known to accumulate in the tuber as an effect of greening in-field or elsewhere in the supply chain. In this...
wheat, starch, protein, processing, quality
This study leverages nanoemulsion technology to engineer a novel liquid formulation combining Eicosapentaenoic acid (EPA) and Nattokinase (NK), aiming to enhance their application potential in functional foods. Both EPA and NK are well recognized for their pronounced anti-thrombotic, anti-inflammatory, and lipid-lowering properties, which are critical for the prevention and management of cardiovascular diseases. However, their practical application in functional foods is hampered by inadequate...
food science, protein, nutrition, processing, quality
Laying hens in the late laying period often experience reduced productivity and declining egg and meat quality, which limits breeding efficiency and resource utilization. This study aimed to evaluate the effects of multi-component Botanical Crude Extracts (BCEs) on egg and meat quality, metabolic health, and gut microbiota in aged laying hens. A total of 4320 hens were supplemented with 0.3% BCEs for 100 days, with evaluations at 60 and 100 days. BCE supplementation significantly enhanced egg...
polyphenols, antioxidants, protein, fiber, nutrition
Inflammatory bowel disease continues to pose substantial therapeutic challenges in modern gastroenterology. This study systematically evaluated the anti-colitis efficacy of Cucumaria frondosa tentacles hydrolysates (CFTHs) using a dextran sulfate sodium (DSS)-induced murine colitis model. Characterized by enhanced stability and solubility with molecular weights below 1000 Da, administration of CFTHs demonstrated a significant mitigation in colitis pathology. Therapeutic outcomes included an...
protein, fiber, nutrition, processing, quality
Accurate differentiation between Coilia brachygnathus and Coilia nasus is imperative for the effective management of fisheries, the conservation of aquatic ecosystems, and the mitigation of commercial fraud. Current morphological identification remains challenging due to their high morphological similarity—particularly for processed samples—while conventional molecular methods often lack the speed or specificity required for field applications or high-throughput screening. In this study, a...
protein, processing, quality, enzymes, safety
Codonopsis pilosula, a valuable traditional herb, is rich in bioactive compounds like polysac- charides and phenolics. However, conventional processing methods may limit its functional properties and application in modern food industries. Extrusion processing, as an efficient and versatile technology, offers a promising approach to enhancing the bioactivity and utilization of botanical materials. In this study, Codonopsis pilosula was enhanced through extrusion processing. The results...
polyphenols, wheat, flour, starch, protein
Heracleum persicum Desf. ex Fischer, a species of the Apiaceae family, is endemic to Iran and has been historically utilized as a spice, condiment, and medicinal plant. The plant produces seeds that represent a potential new source of vegetable oil. In this study, the oil from these seeds was extracted using a solvent, and its physical, chemical, and nutritional properties were investigated. The oil extraction yield was determined to be 12.62%. Oleic acid (61.11%) and linoleic acid (25.84%)...
food science, polyphenols, antioxidants, starch, protein
Phycocyanin (PC) is a type of alga-derived protein which exerts the role of light harvesting in Spirulina and Cyanophyta cells. Studies have widely proved that phycocyanin exhibits antineoplastic functions, while investigations on its bioactive peptides remain poorly doc- umented. In previous work, three phycocyanin-derived peptides (PCPs: PCP1-3), which exerted anticancer effects in non-small cell lung cancer (NSCLC) cells, were successfully identified. In consideration of the in vitro...
food science, wheat, protein, fiber, nutrition
This study evaluated the potential of chicken by-products (hearts, gizzards, and skin) as functional raw materials for protein–fat emulsions to partially replace animal fat in pâtés. Five variants of pâté (PV1–PV5) were prepared, including a control without emul- sion and four samples with increasing emulsion levels. Emulsions were formulated from chicken by-product mixtures and vegetable oil with potato starch, sodium bicarbonate, and salt to improve solubility and viscosity. The chemical...
antioxidants, wheat, flour, starch, protein
Influenced by various physical, chemical, and microbial factors, the aging process of Citri Reticulatae ‘Chachiensis’ Pericarpium (CRCP) poses a complex scientific challenge. Drawing inspiration from the perspective of traditional Chinese medicine, volatile oils were extracted from CRCP aged 1, 3, 5, and 7 years by steam distillation and subsequently analyzed by GC-MS. The results revealed that the relative percentage of 4-vinylguaiacol (4-VG) increased progressively with aging. Nineteen...
food science, antioxidants, protein, nutrition, processing
With growing consumer demand for functional dairy products, developing yogurts enriched with natural bioactive ingredients has become a research focus. Millet, a traditional cereal rich in polyphenols and dietary fiber, remains understudied in fermented dairy applications. This study evaluated the physicochemical properties, sensory quality, and functional activities of yogurt co-fermented with millet. Millet liquid, pre-treated through gelatinization and α-amylase liquefaction, was...
polyphenols, antioxidants, wheat, flour, starch
This study examined how storage influences the flavor profile and microbial composition of Suancai. To achieve this, we combined physicochemical measurements with analyses of both volatile and non-volatile metabolites, assessments of microbial diversity, and multivariate statistical modeling. Specifically, we investigated changes in physicochemical parameters, organic acids, amino acids, biogenic amines, volatile compounds, and microbial communities before and after storage. The results...
food science, protein, fiber, nutrition, quality
This study investigates the protective effects and underlying mechanisms of Mao Jian Black tea ethanol extract (MJBT_EE) on a mouse model of acute alcohol-induced liver injury (ALI). The animal model was established using the NIAAA method, and C57BL/6 mice were divided into the following groups: negative control group (NC), model control group (MG), silibinin positive control group (SL, 54 mg/kg), and MJBT_EE high- and low-dose groups (40 mg/mL, 20 mg/mL). The results showed that, compared to...
polyphenols, antioxidants, protein, fiber, nutrition
Litchi downy blight, caused by Peronophythora litchii, is a major postharvest disease that leads to severe pericarp browning and fruit decay, significantly reducing market quality. Strengthening the fruit’s innate defense systems represents a promising strategy for mini- mizing these losses. This study investigated the efficacy and underlying mechanisms of ethephon treatment in controlling postharvest litchi downy blight. The results showed that treatment with 400 mg·L−1 ethephon solution via...
food science, polyphenols, antioxidants, wheat, protein
Berry seeds represent an underexploited byproduct of juice and wine production, and are increasingly valued sources of high-quality cold-pressed oils. In this study, eight berry species, including blackcurrant (Ribes nigrum), red currant (Ribes rubrum), raspberry (Rubus idaeus), strawberry (Fragaria), sea buckthorn (Hippophae rhamnoides), honeysuckle (Lonicera caerulea), viburnum (Viburnum opulus), and rowanberry (Sorbus aucuparia), were investigated to determine the impact of primary...
polyphenols, antioxidants, protein, fiber, nutrition
Seaweeds are increasingly valued in the food industry for their bioactive compounds, mainly hydrocolloids like carrageenan. This study investigates E. perplexum, a red seaweed, as a unique and sustainable source of carrageenan with promising functional properties. Using response surface methodology (RSM), the extraction process was optimized through alkaline extraction, identifying optimal conditions of 85 ◦C for 3 h with 2.58 M KOH, which yielded 77.10% carrageenan. The extracted carrageenan...
food science, flour, protein, processing, quality
This study aimed to characterize lactic acid bacteria (LAB) and coagulase-negative staphy- lococci (CoNS) isolated from traditionally produced sucuk for their potential use in starter culture development and food safety applications in fermented meat products. A total of 145 isolates (95 LAB and 50 CoNS) were analyzed through genetic identification, phyloge- netic analysis, and assessments of technological properties. Antagonistic activity against Listeria monocytogenes and Staphylococcus...
protein, processing, quality, sensory, texture
Kombucha is a functional beverage with growing popularity due to its health-promoting properties. This study aimed to evaluate the impact of herbal infusions on the quality of green tea-based kombucha. Four variants were prepared: a control (K1) and three experimental samples combining 70% green tea with 30% (v/v) Mentha spicata (K2), Hi- biscus sabdariffa (K3), or Clitoria ternatea (K4). Fermentation lasted four days at 24 ± 1 ◦C. Physicochemical parameters, polyphenol profile (HPLC),...
polyphenols, antioxidants, fiber, nutrition, quality
In China, Pyracantha fortuneana has been consumed as a nutritious plant to improve indiges- tion. In the current study, the main chemical composition of P. fortuneana fruits was extracted and analysed for composition. Free fatty acids (FFA)-induced normal human hepatic L02 cells were used to construct a high-fat cell model, and lipid deposition in Caenorhabditis elegans was induced by a high concentration of glucose to study the anti-hyperlipidemic effects of the main components. The results...
food science, antioxidants, protein, fiber, nutrition
Nuts are nutrient-rich foods that help reduce the risk of coronary heart disease (CHD), but their potential contamination with aflatoxins (AFs) may increase the risk of liver cancer. In this study, the European Benefit–Risk Analysis for Foods (BRAFO) framework was used to evaluate both the health risks and benefits of nut consumption among Chinese adults. Based on the actual consumption patterns of nuts among the Chinese population, the current consumption level was set as the reference...
polyphenols, protein, fiber, nutrition, processing
In this study, the effects of borage seed oil (BO) and matcha tea (MT) on the physicochemical properties, oxidative stability, color, and tenderness of vacuum-packed lamb meatloaf during 14 days of refrigerated storage were evaluated. No significant effect of the plant additives was observed on cooking yield (66%) or pH (≈5.95). Samples with added oil had a higher fat content, which contributed to hydrolytic and oxidative changes that were already evident immediately after production. The...
food science, polyphenols, antioxidants, starch, protein
Simultaneous extraction of multiple clinically relevant, specific allergens from complex, processed foods for immunoassay quantification remains challenging. Moreover, shared extraction buffers remain elusive, which limits the effectiveness of multiplex (multi-target) technology. This study aimed to optimise extraction of specific allergens from challenging food samples and identify shared methods of extraction for multiplex analysis. Incurred processed food matrices (chocolate dessert, raw...
food science, polyphenols, wheat, flour, protein
Unconventional yeasts, most notably those belonging to the genus Yarrowia, are garnering mounting interest from the scientific community due to their considerable promise in biotechnological applications. In the scientific literature, most attention is devoted to the species Y. lipolytica. The present work focuses on presenting the detailed phenotypic and metabolic characteristics of other less studied species, such as Y. bubula, Y. deformans, Y. phangngensis, and Y. alimentaria. The review...
food science, protein, nutrition, processing, quality
The forest food industry, as a typical low-carbon green ecological industry, holds strategic significance in addressing global food security challenges. This review takes forest pro- tein resources as an example to analyze the current development status, opportunities, and challenges from a global industrial perspective. Research indicates that forests, as a vital food treasure for humanity, can provide diverse protein sources such as insects, plants, microorganisms, and bio-manufactured...
food science, wheat, flour, starch, protein
Goji berries (Lycium barbarum L.) are extremely rich in bioactive compounds, including phenolics, flavonoids, and vitamin C, which contribute to the strong antioxidant and im- munomodulatory properties, positioning them as a promising candidate for nutraceutical applications. However, due to some limitations such as poor bioavailability and instability, encapsulation via spray drying with polymeric carriers provides a practical strategy to improve their stability, bioavailability, and...
polyphenols, antioxidants, protein, nutrition, processing
This study examined the influence of brand presence and discrete emotions on consumer acceptance and purchase intent of commercial chicken noodle soups. A total of 324 eval- uations across three soup categories (chunky, low-sodium, condensed) were conducted under blind and unblinded conditions using a 42-term emotion lexicon. Brand presence did not exert moderate-to-large effects, though subtle brand-specific differences cannot be excluded. Instead, three emotions, “satisfied,” “disgusted,”...
food science, noodles, nutrition, quality, sensory
Citrus peels, long used in traditional food preservation, are rich in bioactive compounds with potential antioxidant and antimicrobial properties. However, a systematic com- parison of the efficacy of different citrus varieties and the underlying mechanisms in meat preservation remains limited. This study investigated the chemical composition of peels from four citrus varieties (Citrus reticulata, CR; C. sinensis, CS; C. bigarradia, CB; and C. macrocarpa, CM) and their efficacy in preserving...
food science, polyphenols, antioxidants, wheat, protein
Upcycled foods are a rising trend as the issue of food waste and sustainability becomes an increasing concern. The objective of this research was to evaluate the perception of upcycled foods through the characterization of consumer segments. An online question- naire was developed to evaluate food neophobia, lifestyle, behavior, beliefs, awareness, and familiarity or recognition of upcycled and sustainable food products using a pre- and post-infographic intervention. The survey was created...
food science, antioxidants, protein, nutrition, processing
Bioactive glycopeptides, commonly present in natural foods, exhibit notable immunomod- ulatory and neuroprotective effects. However, naturally occurring low-molecular-weight glycopeptides have rarely been reported, and their structural and functional properties remain insufficiently explored. In this study, a low-molecular-weight glycopeptide complex (GLP-P) was isolated from kefir. The structure of GLP-P was characterized via molecular weight (Mw) determination, monosaccharide and amino acid...
food science, antioxidants, protein, fiber, nutrition
Ensuring the authenticity of meat products is a critical issue for consumer protection, regu- latory compliance, and the integrity of local food systems. In this study, attenuated total reflectance Fourier-transform infrared (ATR-FTIR) spectroscopy combined with chemomet- ric and machine learning models was applied to differentiate Maltese from non-Maltese pork. Spectral datasets were subjected to a range of preprocessing techniques, including Savitzky–Golay first and second derivatives,...
protein, nutrition, processing, quality, color
Quince (Cydonia oblonga Mill.) processing generates peel and core by-product fractions that are underexploited resources with untapped potential for valorization in sustainable food systems. In this study, ultrasound-assisted extraction was performed using several choline chloride-based natural deep eutectic solvents (NADES, six formulations with distinct hydrogen-bond donors) and compared with 70% (v/v) ethanol. Extracts were analyzed for total phenolic content, antioxidant capacity, and...
polyphenols, antioxidants, flour, protein, fiber
Oyster mushrooms (Pleurotus spp.) are widely cultivated due to their high nutritional value and bioactive compounds with health-promoting properties. However, the fruiting body developmental stage significantly influences the centesimal composition and bioac- tive compound levels. This study examined the centesimal composition and bioactive properties of five commercial oyster mushroom species (P. citrinopileatus, P. cornucopiae, P. djamor, P. ostreatus, and P. pulmonarius) cultivated in...
polyphenols, antioxidants, protein, fiber, nutrition
Forage rape (Brassica napus L.) is increasingly becoming a valued forage choice in livestock production. However, research on the application of whole-plant rape silage (including pod shells) in goats remains limited. To evaluate the effects of whole-plant rape silage on goat growth performance, meat quality, antioxidant capacity, and intestinal health, a 90-day feeding trial was performed using 36 healthy 6-month-old Chongming white goats. The goats were fed ad libitum and divided into two...
antioxidants, protein, fiber, nutrition, processing
Received: 10 October 2025 Accepted: 14 October 2025 Published: 15 October 2025 Citation: Ortega Moreno, L.; Fernández-Tomé, S. Nutrients, Food Bioactives, and Functional Foods in Gastrointestinal and Metabolic Disorders. Foods 2025, 14, 3513. https://doi.org/10.3390/ foods14203513 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...
food science, polyphenols, antioxidants, protein, nutrition
Plant essential oils offer eco-friendly alternatives to insecticides, though their instability limits effectiveness. This study evaluated the physicochemical stability and fumigant effi- cacy of geranium (Pelargonium graveolens) oil nanoemulsion (GONE) versus bulk geranium oil (GOB) against Callosobruchus maculatus. Geranium oil nanoemulsions (GONEs) were prepared via spontaneous emulsification using 8% oil and varying surfactant levels. The 10% surfactant formulation produced the most uniform...
protein, processing, quality, storage, safety
Extruded whole flours from blends of cereals and pulses have great potential to be key ingredients in the development of more innovative gluten-free products, both from a technological and nutritional perspective. The objective of this work was to obtain pre- cooked flours from four formulations based on blends of whole cereals (PR: parboiled brown rice; PM: pearl millet) and pulses (CP: chickpea; CB: common bean). CB was fixed at 10%, and the other components (PR-PM-CP) were set at 60-15-15...
food science, polyphenols, antioxidants, wheat, flour
Mushroom diversity is essential for maintaining ecological balance and provides valu- able bioactive compounds for human use. Beyond their nutritional value, mushrooms contribute to functional foods and have applications in nutraceuticals, pharmaceuticals, and biotechnology. For example, β-glucans from Lentinula edodes are commercialized as immune-enhancing nutraceuticals, polysaccharide Krestin (PSK) from Trametes versicolor is used as an adjuvant in cancer therapy, and enzymes such as...
polyphenols, antioxidants, wheat, protein, fiber
This study investigated the physicochemical characteristics, functional and technologi- cal properties, and consumer acceptability of multi-millet extruded snacks using a fuzzy logic approach, with particular emphasis on key sensory parameters: color, flavor, taste, and texture. Four formulations were developed using varying proportions of proso, kodo, and foxtail millets: S1 (50% proso millet), S2 (50% kodo millet), S3 (50% foxtail millet), and S4 (33% each). Physicochemical analysis...
food science, polyphenols, wheat, flour, starch