Phthalic acid esters (PAEs) and polycyclic aromatic hydrocarbons (PAHs) are known to potentially impact both marine organisms and human health through the consumption of fish and seafood. In this study, the concentrations of 12 priority PAHs and 6 PAEs were analyzed in the tissues of 76 samples of five farmed fish species, including Litopenaeus vannamei (crustacean), Babylonia areolata, Marcia hiantina (mollusk), Trachinotus blochii, and Epinephelus lanceolatus (fish), collected from four...
processing, quality, microorganisms, safety, analysis
This study aimed to investigate the effects of different freezing temperatures and storage durations on the digestive and structural properties of chicken meat proteins. The texture, protein digestibility, particle size, and microstructure of the digested samples were used to characterize their digestive properties. Conformational changes in the digested samples were confirmed by infrared spectroscopy, circular dichroism, and endogenous tryptophan fluorescence spectra. The results revealed...
food science, protein, fiber, nutrition, processing
Analyzing the biochemical and physiological activities of food microbes using molecular and bioinformatics tools is important, offering profound insights into their safety, functional, and applicational roles in food. In this study, Lactiplantibacillus plantarum NMGL2, a well- documented beneficial lactic acid bacteria (LAB) strain, was investigated for its genomic, metabolic, and transcriptomic characteristics. Whole-genome sequencing revealed that this strain possesses a chromosome and two...
food science, protein, nutrition, processing, quality
Fresh-cut fruit salads (fruit cocktails) are marketed as a convenient food item with a limited shelf-life (4 days at 4 ◦C). Given rising electricity prices, increased cooling temperature during production, transport, and retail from 4 ◦C to 8 ◦C and extended shelf-life from four to eight days without compromising food safety are discussed. This study investigates the proliferation of Listeria monocytogenes in ready-to-eat (RTE) fresh-cut fruit cocktails at three temperature regimes. The fruit...
food science, fiber, nutrition, processing, quality
As a wine-producing region in China, Xinjiang’s ecological conditions endow grapes with distinctive flavor potential. However, systematic research on volatile compounds in wines from Vitis amurensis Rupr. varieties in this region remains limited. Therefore, wines from four Xinjiang Vitis amurensis varieties (‘Shuanghong’, ‘Zuoyouhong’, ‘Xuelanhong’, and ‘Beibinghong’) were analyzed using high-performance liquid chromatography (HPLC), headspace gas chromatography–ion mobility spectrometry...
polyphenols, processing, quality, sensory, color
This study aimed to develop a functional jelly candy enriched with black carrot pomace (BCP) and virgin olive oil, promoting both nutritional enhancement and byproduct val- orization. Three jelly formulations were prepared using BCP at levels of 6.7 g, 8.7 g, and 10.7 g , and apple juice concentrate (AJC) at 39.6 g, 37.6 g, and 35.6 g, respectively. Texture profile analysis showed that increasing BCP content significantly reduced jelly hardness from 31.87 ± 2.23 N to 21.24 ± 1.04 N,...
polyphenols, antioxidants, wheat, starch, protein
Plant-based meat alternatives (PBMAs) are gaining momentum in response to rising de- mand for sustainable and healthier diets. Drawing on an integrated framework combining the Theory of Planned Behavior (TPB) and the Value–Attitude–Behavior (VAB) model, this study explores key determinants shaping consumers’ purchase intention towards PBMAs in Taiwan. This study performed Partial Least Squares Structural Equation Modelling (PLS-SEM), fuzzy-set qualitative comparative analysis (fsQCA) and...
protein, nutrition, sensory, safety, analysis
DNA barcoding technology, as a species identification method based on specific DNA sequence variations, has been widely applied in meat product authentication in recent years. This paper reviews the technical principles, current applications, and comparative advantages of DNA barcoding in meat identification, particularly in contrast to traditional authentication methods. It further highlights the critical role of DNA barcoding in ensuring meat authenticity, enhancing food safety, and...
wheat, flour, protein, fiber, nutrition
This study evaluated the impact of incorporating taro flour (Colocasia esculenta) into wheat-based biscuit formulations, focusing on nutritional, phytochemical, rheological, technological, and organoleptic characteristics. Four distinct types of biscuits were formulated with 0% (CC), 10% (TWC1), 20% (TWC2), and 30% (TWC3) taro. The results indicate that taro flour (TF) has a higher moisture, ash, and gallic acid content, as well as significant mineral richness, particularly in potassium,...
food science, polyphenols, antioxidants, noodles, wheat
This study assessed the combined application of poultry manure (Pm), biochar (B), and coenzyme A (CoA) into soils to enhance Moringa oleifera Lam. growth, biomass yield, and nutritional and phytochemical composition. This approach allowed us to cover the gap of knowledge on sustainable, low-cost agronomic management alternatives suitable for smallholder systems. To achieve this objective a field experiment was conducted using three treatments (control (no amendment), Pm + B, and Pm + B + CoA)...
antioxidants, wheat, protein, nutrition, processing
Copper is an essential trace element that supports numerous physiological functions; how- ever, excessive copper accumulation can disrupt cellular and biological processes. In this study, forty-eight male mice were randomly divided into four groups (n = 12): Control (fed normal rice), Cu300 (300 mg/kg copper), Cu300+Se (Cu300 + selenium-enriched rice), and Cu300+iSe (Cu300 + 1 mg/kg iSe), and were treated for 180 days. Copper exposure resulted in reduced body weight, hepatomegaly and...
protein, nutrition, quality, shelf life, storage
Accurate cutting of salmon parts and surface defect detection are the key steps to enhance the added value of its processing. At present, mainstream manual inspection methods have low accuracy and efficiency, making it difficult to meet the demands of industrialized production. A machine vision inspection method based on a two-stage fusion network is proposed in this paper, aiming to achieve accurate cutting of salmon parts and efficient recognition of defects. The fish body image is collected...
food science, nutrition, processing, quality, sensory
Waxy rice starch (WRS), characterized by low amylose content, high viscosity, and strong gel-forming ability, is highly valued in food and industrial applications. Temperature- sensitive genic male-sterile (TGMS) lines exhibit complete male sterility under low- temperature conditions, a trait widely exploited in hybrid rice breeding. Here, we gen- erated an elite waxy TGMS line, 520S, via CRISPR/Cas9-mediated editing of the Waxy (Wx) gene. The wx mutants displayed robust male sterility,...
noodles, wheat, flour, starch, protein
Natamycin is widely used in other countries for the postharvest treatment of agricultural commodities to prevent fungal growth. However, since no MRL has been set in Korea, natamycin residues are regulated under the Positive List System (PLS) with a uniform limit of 0.01 mg/kg, requiring the development of highly sensitive and reliable analyt- ical methods. In this study, a QuEChERS-based analytical method was developed and validated for the quantification of natamycin in five agricultural...
starch, processing, quality, shelf life, storage
Orange-fleshed sweet potato (OFSP) is a rich source of carotenoids, phenolics, flavonoids, and starch that are influenced by thermal processing. This study compared the effects of steaming (15–45 min) and air-frying (5–15 min) on the color, bioactive composition, starch content, and antioxidant properties of OFSP peel and flesh to assess processing-induced changes. Unprocessed samples served as the baseline for evaluating percentage and fold changes. Results revealed tissue-specific responses....
polyphenols, antioxidants, wheat, flour, starch
Wheat serves as the primary raw material for medium- and high-temperature Daqu, a key saccharification, fermentation, and flavoring agent in Chinese Baijiu production. To investigate the influence of wheat’s main components on the quality and volatile profile of Daqu, this study comparatively analyzed the main components of three distinct wheat varieties and the physicochemical indices and volatile characteristics of the Daqu produced from them. Results indicated significant differences (p <...
noodles, wheat, flour, starch, protein
A surge in environmental pollution compels society to utilize food processing wastes to produce valuable compounds. Enzymatic technology, specifically cellulase-mediated hydrolysis, provides an eco-friendly and effective approach for treating food processing leftovers. The main objective of this review is to explore the significant contributions of cellulase, both in industrial settings and from an environmental perspective. Therefore, this review covers all the aspects of cellulase structural...
food science, wheat, starch, protein, fiber
The exceptional physicochemical properties of selenium nanoparticles (SeNPs) have led to their widespread development. The function of SeNPs is significantly influenced by their shape and particle size, which are in turn determined by the applied synthesis methods. This work presents a critical and comparative analysis of physical, chemical, and biosynthetic methods. The key point is to elaborate on how different methods precisely regulate the particle size, morphology, and stability that are...
antioxidants, starch, protein, fiber, nutrition
To enhance the nutritional value of sheep fat, high-melting-point solid fat (HSO) and low-melting-point liquid oil (LSO) were prepared from Altay sheep rump fat via solvent fractionation. The effects of HSO and LSO on lipid metabolism and intestinal health were evaluated in a mouse model. Results showed that HSO, rich in saturated fatty acids (SFA), induced obesity, dyslipidemia, and colonic inflammation in mice. These adverse effects were associated with the upregulation of hepatic lipid...
food science, antioxidants, protein, nutrition, processing
Constructing a zinc delivery system is crucial for scientific zinc supplementation. In this study, gelatin-based zinc-loaded hydrogels were constructed with the assistance of sodium alginate and a ZnSO4 solution soaking method. The zinc loading capacity, texture properties, rheological properties, microstructure, and pH sensitivity of hydrogels under different ratios of gelatin to sodium alginate were investigated. Results showed that the loading of zinc by hydrogel was successfully achieved...
polyphenols, protein, nutrition, texture, shelf life
Nitrogen-modified atmosphere technology, due to its effectiveness in pest control, is widely used in grain storage as an eco-friendly preservation method. This study compared the quality changes in unhulled rough rice (paddy) stored under nitrogen-modified atmosphere and conventional conditions. Fatty acid value (FAV), reactive oxygen species (ROS) content, coenzyme levels, antioxidant enzyme activities, and concentrations of central carbon metabolism-related metabolites of paddy were...
antioxidants, wheat, flour, starch, protein
This study evaluated the integration of non-invasive remote sensing and colorimetry to classify the maturity stages of Coffea arabica fruits across four varieties: Caturra Amarillo, Excelencia, Milenio, and Típica. Multispectral signatures were captured using a Parrot Sequoia camera at wavelengths of 550 nm, 660 nm, 735 nm, and 790 nm, while colorimetric parameters L*, a*, and b* were measured with a high-precision colorimeter. We conducted multivariate analyses, including Principal Component...
processing, quality, sensory, color, analysis
Guava (Psidium guajava L.) is considered a rich source of bioactive compounds with high antioxidant activity; however, information on cultivars grown in Korea remains limited. This study aimed to compare the physicochemical characteristics, antioxidant compound contents, including lycopene content, and radical scavenging activities of five guava culti- vars (‘Gihyun gold no. 2’, ‘Gihyun gold no. 3’, ‘Gihyun green’, ‘Gihyun red’, and ‘Redlee’) cultivated in Eumseong, Korea, during the 2022...
polyphenols, antioxidants, fiber, nutrition, processing
Cheese manufacturing generates large volumes of whey with high biochemical and chemi- cal oxygen demand, historically treated as waste. Yet, whey is rich in lactose, proteins, and minerals that can be fractionated and upgraded into foods and bio-based products. During cheese production, 80% to 90% of the total volume is discarded as whey, which can cause severe pollution. However, milk by-products can be a natural source of high-value-added compounds and a cost-effective substrate for...
food science, antioxidants, wheat, flour, starch
As an active ingredient in Eucommia leaf, aucubin (AU) is natural and safe, and studies have shown that aucubin (AU) demonstrates great potential in its anti-inflammatory, antioxidant, neuroprotective, and anti-osteoporotic properties. However, AU has been less studied in colitis. In this experiment, we used DSS-induced mice to establish a colitis model to investigate the ability of AU to alleviate colitis. The results show that, in animal experiments, AU increased body weight, reduced disease...
antioxidants, protein, quality, color, storage
Starches isolated as by-products from protein extraction of three cowpea and three moth bean cultivars were investigated for their structural and functional properties, including particle size, apparent amylose content (AAC), crystallinity, gelatinisation and retrograda- tion behaviour, pasting properties, and gel texture. Cowpea starches exhibited higher AAC, gelatinisation temperatures, retrogradation enthalpy, and gel strength, indicating greater thermal stability and stronger gel network...
wheat, flour, starch, protein, fiber
In light of the growing concerns of consumers who are increasingly turning towards health- ier food options, both researchers and producers in the food industry are exploring the use of agro-industrial by-products as nutritionally valuable ingredients. This strategy not only enables the development of value-added food products, but also supports sustainability through the valorization of waste. Blackcurrant pomace (BP), a by-product obtained after juice extraction, has been shown to be rich in...
food science, polyphenols, antioxidants, wheat, flour
Foodborne pathogens represent a significant public health risk in both developed and developing countries. Among these pathogens, enterotoxigenic Escherichia coli (ETEC) is a major cause of diarrhea in humans and one of the leading causes of mortality in newly weaned pigs. The main sources of ETEC contamination include environments with poor hygiene and contaminated water, meat, cereals, and vegetables. Therefore, this review manuscript focuses on the pathogenesis of ETEC in humans and pigs....
food science, protein, nutrition, processing, quality
This study assessed the exposure to Potentially Toxic Elements (PTEs) Cd, Pb, As, and iAs in rice collected from 30 provinces in Indonesia using data from the national Total Diet Study (TDS). As rice is the main staple food and a major source of contaminant intake, the study estimated dietary exposure and evaluated the associated health risks across different age groups. The objective was to estimate exposure to PTEs (Cd, Pb, As and iAs) through rice consumption and to evaluate their...
food science, protein, nutrition, processing, quality
Sesame seed oil is a bioactive-rich lipid source, notable for lignans, tocopherols, and unsat- urated fatty acids that underpin its antioxidant and cardioprotective properties. This study optimized two innovative, non-thermal extraction techniques—pulsed electric field (PEF) and ultrasound bath-assisted extraction (UBAE)—to maximize yield and preserve oil qual- ity for functional food applications. A blocked definitive screening design combined with response surface methodology modeled the...
food science, polyphenols, antioxidants, protein, fiber
The growing need for sustainable protein and functional food ingredients has made edible insects stand out as a flexible source of bioactives. Black Soldier Fly larva (BSFL) bioactives, such as chitooligosaccharides (COSs) and peptides, present potential benefits for gut health; nevertheless, their molecular pathways, clinical validation, and commercial scalability have yet to be thoroughly investigated. This study systematically analyzes current progress in BSFL bioactive extraction and...
food science, antioxidants, flour, protein, fiber
Pork patties were prepared by replacing lean pork with Agaricus bisporus (AB) at 25%, 50%, 75%, and 100% levels to develop meat products with modified nutritional profiles. The nutritional, physicochemical, and sensory properties of the patties were investigated. The results indicated that as the replacement proportion of AB increased, the patties exhibited higher moisture (from 62.81% to 77.85%), dietary fiber (from 0% to 1.76%), and ash (from 3.27% to 3.73%) content. Concurrently, the fat...
food science, antioxidants, wheat, flour, starch
Received: 10 October 2025 Accepted: 15 October 2025 Published: 27 October 2025 Citation: Jeong, J.-W.; Ji, S.Y.; Lee, H.; Hong, S.H.; Kim, G.-Y.; Park, C.; Lee, B.-J.; Park, E.K.; Hyun, J.W.; Jeon, Y.-J.; et al. RETRACTED: Jeong et al. Fermented Sea Tangle (Laminaria japonica Aresch) Suppresses RANKL-Induced Osteoclastogenesis by Scavenging ROS in RAW 264.7 Cells. Foods 2019, 8, 290. Foods 2025, 14, 3656. https://doi.org/10.3390/ foods14213656 Copyright: © 2025 by the authors. Licensee MDPI,...
chemistry
In order to understand the dynamic interaction process among species, enzymes, and metabolites during the fermentation process of Baobaoqu, which is a representative Daqu starter for Chinese baijiu, the intimate connection between the progression of microbial communities and the diversities and activities of enzymes was examined by metagenomics, metatranscriptomics and metaproteomics. It was found that while 5211 species of mi- croorganisms were detected by metagenomics, only 1774 active...
wheat, flour, starch, protein, fiber
Received: 10 October 2025 Accepted: 15 October 2025 Published: 27 October 2025 Citation: Kim, S.Y.; Cha, H.-J.; Hwangbo, H.; Park, C.; Lee, H.; Song, K.S.; Shim, J.-H.; Noh, J.S.; Kim, H.-S.; Lee, B.-J.; et al. RETRACTED: Kim et al. Protection against Oxidative Stress-Induced Apoptosis by Fermented Sea Tangle (Laminaria japonica Aresch) in Osteoblastic MC3T3-E1 Cells through Activation of Nrf2 Signaling Pathway. Foods 2021, 10, 2807. Foods 2025, 14, 3658. https://doi.org/10.3390/ foods14213658...
food science, nutrition, chemistry, functional, technology
Pre-treated beef patties (BPs) face storage instability due to lipid/protein oxidation, mi- crobial spoilage, and quality loss. Purple onion pulp (OP), a bioactive-rich product, offers potential as a natural preservative. This study evaluated the utilization of OP (2.5%, 5.0%, 10.0%) in BPs for refrigerated (4 ◦C) stability. The results showed that during storage, OP addition reduced the pH value, a* value, and b* value of beef, while cooking loss was not significantly affected. At the end of...
polyphenols, antioxidants, wheat, flour, protein
The distinctive geographical environment of the Qinghai–Tibet Plateau has nurtured a variety of anthocyanin-rich berry plants. This review systematically summarizes the current state of research on anthocyanins obtained from Lycium ruthenicum Murr. (LRAs), Nitraria tangutorun Bobr (NTAs), and Rubus idaeus (RAs) for their potential health benefits and use. The anthocyanins found in these three berries have attracted considerable interest for their significant biological effects, such as their...
polyphenols, antioxidants, wheat, starch, protein
Polygonatum has been widely used in traditional Chinese medicine and as a functional food due to its richness in bioactive compounds and nutritional value. However, comprehensive assessments of the nutritional quality of cultivated Polygonatum germplasm resources remain limited. In this study, 40 Polygonatum germplasms from ten provinces were analyzed for key nutritional components on a dry-weight basis, including polysaccharides, total dietary fiber, vitamin C, protein, and mineral elements....
polyphenols, starch, protein, fiber, nutrition
Growing health consciousness drives demand for convenient, nutrient-dense snacks. This study evaluates five Sukkari date-mixed-nut bar formulations (DNB1–DNB5; date/nut ratios 40:60–80:20) through comprehensive biochemical and nutritional analyses. Macronu- trient profiling showed that higher date ratios increased moisture and carbohydrates, whereas higher nut ratios enhanced protein, fat, and caloric density. Mineral assays re- vealed progressive increases in calcium, phosphorus, magnesium,...
food science, polyphenols, antioxidants, protein, fiber
This study aimed to investigate the effects of synergistic K+ immersion-induced salting- out on the rheological properties, microstructure, molecular interactions, and swallowing adaptability of soy protein isolate (SPI)/λ-carrageenan composite gels under different enzymatic pretreatment times (0, 10, 20, 30, 60, and 120 min) using Flavourzyme. The results showed that enzymatic hydrolysis increased the degree of hydrolysis of SPI from
food science, polyphenols, wheat, flour, starch
Listeria monocytogenes is a significant foodborne pathogen associated with high rates of hospitalization and death, especially among vulnerable populations. Despite established regulatory standards and available antimicrobial intervention strategies, L. monocytogenes remains as a pathogen of concern in ready-to-eat (RTE) foods. This ultimately can lead to food recalls or listeriosis outbreak, highlighting its ongoing risks to food safety and public health. This review consolidates publicly...
nutrition, processing, quality, sensory, texture
Jerez vinegar is a high-quality wine vinegar produced in the Vinagre de Jerez denomination of origin (Spain) and is traditionally aged in wood barrels for over 10 years. Considering the long aging process, a practical technique to accelerate the aging process was simulated. This study aimed to evaluate ultrasound and microwave treatments as alternative aging methods for fresh Jerez vinegars with oak chips, and to investigate their effects on phenolic content, volatile compounds, and...
polyphenols, antioxidants, fiber, processing, quality
Fusarium proliferatum is the causative agent of rice spikelet rot disease, which can produce a group of toxic secondary metabolites, especially fumonisins. Velvet complex is a master regulator governing the development processes and secondary metabolism in filamentous fungi. In this study, we investigated the biological functions of velvet members FpVeA and FpVelB in F. proliferatum. Compared with the wild-type Fp9 strain, deletion of FpveA or FpvelB genes resulted in retarded hyphal growth...
wheat, starch, protein, quality, color
The global rise in obesity and metabolic disorders has intensified the demand for safe and effective sugar alternatives. Monellin, a naturally sweet protein derived from Dioscore- ophyllum cumminsii, serves as an excellent sugar alternative, but its broader application has been constrained by poor thermal stability and limited evaluation of long-term meta- bolic effects. In this study, we evaluated the metabolic effects of MNEI-Mut6, a boiling- resistant single-chain monellin variant, in male...
protein, processing, sensory, texture, safety
Self-emulsifying delivery systems (SEDSs) generate micro/nanoemulsions within the gas- trointestinal tract, enhancing the bioavailability of hydrophobic phytochemicals. Turmeric rice is a staple across Asia, yet the mechanism of curcumin binding with rice remains unclear. This study utilized curcumin SEDS and pre-heating to produce curcumin in- stant rice (CIR). The CIR maintained its appearance and increased the levels of slowly digestible starch to 26.43–28.38% following steamer steaming...
food science, polyphenols, antioxidants, noodles, wheat
Received: 2 October 2025 Accepted: 21 October 2025 Published: 28 October 2025 Citation: Regier, M. New Methods in Food Processing and Analysis. Foods 2025, 14, 3669. https://doi.org/ 10.3390/foods14213669 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/). Editorial New Methods in Food Processing...
protein, nutrition, processing, quality, texture
Enterohemorrhagic Escherichia coli (EHEC) forms persistent biofilms on meat processing surfaces, posing a significant cross-contamination risk. This study assessed the antagonistic capacity of lactic acid bacteria (LAB) against EHEC under meat-processing-like conditions. Three LAB strains were tested in planktonic co-culture with EHEC at 12 ◦C, all displaying bactericidal activity. In biofilm assays on stainless steel, LAB reduced EHEC biofilms without affecting their own viability. LAB...
protein, processing, quality, sensory, color
Oxidative stress-induced mitochondrial dysfunction and apoptosis are critical factors in the pathogenesis of neurodegenerative diseases. This study investigated the synergistic neuroprotective effects of anthocyanin-enriched Morus alba L. extract combined with vi- tamin C (MAC) against hydrogen peroxide (H2O2)-induced oxidative stress in SH-SY5Y neuronal cells. Exposure to H2O2 triggered excessive reactive oxygen species (ROS) pro- duction and apoptosis, whereas treatment with MAC markedly...
polyphenols, antioxidants, protein, quality, enzymes
Soybean Soluble Polysaccharide (SSPS) is a natural anionic polysaccharide with protein content extracted from soybean residue. However, the impact of molecular weight and degree of esterification (DE) of soybean polysaccharides on protein stabilization remains a topic of debate. This study aimed to clarify the composition, macromolecular structure, and protein stabilization mechanism of SSPS and its various fractions with differing DEs and molecular weights (MWs). Nine polysaccharide fractions...
food science, flour, protein, fiber, quality
Free amino acids play a key role as flavor components and metabolic precursors in fresh corn, with umami taste largely attributing to their concentration, particularly the umami amino acid glutamate and aspartate. While several genes involved in the biosynthesis of these amino acids have been identified, their regulatory pathways remain poorly under- stood. Sweet waxy corn ‘Qianjiangnuo No.3’ (Q3) and waxy corn ‘Huayunhuanuo 402’ (H402), with contrasting umami taste, were used in this study....
protein, nutrition, processing, quality, sensory