The propagation of antibiotic resistance genes (ARGs) in aquatic environments poses a significant threat to global health. This study compared sediment resistome profiles in river crab (Eriocheir sinensis) polyculture systems with and without stone moroko (Pseudorasbora parva). The results showed that, compared to the control group (MC group), the sediment from the polyculture system containing stone moroko (PC group) exhibited significant reductions in the total abundances of ARGs, metal...
quality, microorganisms, analysis, extraction, functional
This work explores the impact of ergosterol (ERG) addition (0%, 0.5%, 1.0%, 1.5%, and
polyphenols, wheat, starch, protein, fiber
Background and Objectives: Dynamic nutrient profiling represents a paradigm shift in personalized nutrition, integrating real-time nutritional assessment with individualized dietary recommendations through advanced algorithmic approaches, biomarker integra- tion, and artificial intelligence. This comprehensive systematic review and meta-analysis examines the current state of dynamic nutrient profiling methodologies for personalized diet planning, evaluating their effectiveness, methodological...
protein, nutrition, processing, quality, safety
Hydroxytyrosol (HXT), a phenolic compound from olive, shows great potential as a neu- roprotective agent and a translational target for claim-ready nutrition and food products. Human studies increasingly report benefits for vascular function, inflammatory tone, and early cognitive/psychomotor outcomes, consistent with engagement of redox and sig- nalling pathways (Keap1–Nrf2–ARE, PI3K/Akt–ERK, and AMPK–SIRT1–PGC-1α). HXT is rapidly absorbed and likely reaches the brain, acting on endothelial...
polyphenols, antioxidants, wheat, protein, fiber
In recent years, global climate fluctuation has been obvious and has had a significant impact on the food industry system, which makes the impact of climate change on the resilience of the food industry supply chain of great concern. Based on this, this paper selects the panel data of 30 provinces in China from 2011 to 2022; it takes the relationship between climate change and the toughness of the food industry supply chain as the entry point, and probes deeply into the intrinsic mechanism of...
wheat, processing, quality, storage, analysis
Potato-based reconstituted rice represents an innovative staple food solution that addresses nutritional and economic challenges. Using fresh potatoes instead of potato flour eliminates nutrient loss and reduces energy costs associated with traditional processing methods. This study examined reconstituted rice produced from the yellow-fleshed ‘Dianshu 1428’ and purple-fleshed ‘Diancaishu 101’ potato varieties, comparing their nutritional and aromatic profiles with commercial rice-based...
antioxidants, noodles, wheat, flour, starch
Chlamydomonas reinhardtii serves as a sustainable and high-quality protein source. In this study, Chlamydomonas reinhardtii powder (CRP) was used to replace wheat flour at proportions of 0% (C0), 2.5% (C2.5), 5% (C5), 7.5% (C7.5), and 10% (C10) for the production of soda crackers and cookies. The study compared the pasting and farinographic properties of wheat flour with that of CRP and found that C2.5 demonstrated optimal performance in terms of stretching energy and stretching ratio....
noodles, wheat, flour, starch, protein
Cylindrospermopsin (CYN) is a potent cyanotoxin that poses a significant risk to human and animal health. Due to its occurrence in drinking water and food, as well as its ability to bioaccumulate in aquatic organisms and plants irrigated with contaminated water, the oral route is an important exposure pathway. However, data gaps in the current toxicological data for CYN jeopardize the establishment of health guidance values. In this context, mechanistic data and a deeper knowledge of CYN’s...
antioxidants, protein, processing, quality, sensory
In this study, the electrospinning technique was employed to encapsulate mountain ger- mander (MG) polyphenolic extract into pullulan/zein (PUL:ZE) delivery systems stabilized with sunflower lecithin. The rheological and physical properties of the pullulan (PUL), PUL:ZE, and zein (ZE) polymer solutions were evaluated to assess their electrospinnability potential. Fabricated nanofibers were then characterized for their morphology, physico- chemical, and thermal properties, as well as...
polyphenols, antioxidants, starch, protein, fiber
To reduce the environmental impact of plastic packaging in the fruit supply chain, this study developed an edible natural CH-CS-EGCG coating (collagen hydrolysate-chitosan- epigallocatechin gallate) for mango preservation. The coating was prepared using an optimized CH:CS mass ratio of 1:4 with 3 wt% EGCG, exhibiting enhanced mechanical properties and low water vapor permeability. SEM and FT-IR analyses confirmed the successful incorporation of EGCG into the CH-CS matrix through hydrogen...
food science, polyphenols, antioxidants, starch, protein
The pericarp of Macadamia integrifolia represents a promising but underexplored source of functional flavonoids. To systematically elucidate their biosynthesis and enhance the indus- trial potential of this by-product, we conducted integrated transcriptomic and metabolomic profiling of pericarps across five developmental stages (50, 80, 110, 140, and 170 days after flowering). Our analysis reveals, for the first time, a distinct temporal shift in both gene ex- pression and metabolite...
antioxidants, protein, nutrition, processing, quality
Culinary herbs and spices are highly valued for their contribution to aroma, color, and over- all flavor in traditional foods. Microbial inactivation in fresh herbs and spices is challenging due to their complex surface structures and dense natural microflora, which limit the effectiveness of conventional methods. Atmospheric cold plasma (ACP) is an innovative non-thermal technology with potential applications in the fresh spice industry. This study investigates the efficacy of ACP, generated...
protein, nutrition, processing, quality, sensory
Understanding how individuals balance health and pleasure in food choices is important for promoting healthier diets. This study examined 6300 adults across ten countries (630 per country) using the General Health Interest and Pleasure subscales of the Health and Taste Attitude Scales. Participants were grouped into four categories—HH-HP (High Health, High Pleasure), HH-LP (High Health, Low Pleasure), LH-HP (Low Health, High Pleasure), and LH-LP (Low Health, Low Pleasure)—based on their...
food science, protein, fiber, nutrition, processing
The inferior visual sensory attributes, particularly colour, of plant-based burgers, remain a barrier to enhancing consumer acceptance and uptake in the global market. This study aimed to comprehensively profile the colour transition dynamics at varying internal tem- peratures (uncooked, 35 ◦C, 55 ◦C, 75 ◦C, and 85 ◦C) of four distinct commercial plant-based (PB) and six animal-based (AB) burgers, and to identify key “colour gaps” for improvement. Raw beef burgers appeared red with higher...
food science, antioxidants, flour, starch, protein
Lutein is one of carotenoids in the human brain that is consistently associated with all cognitive performance indicators, and its levels are closely linked to age-related cognitive decline. However, lutein application is limited by its poor stability and low bioaccessibility. In this study, a lutein-loaded delivery system was developed to enhance stability and achieve brain-targeting effects. Using high-speed shear and ethanol hydration methods, PEGylated lutein liposomes with lactoferrin...
food science, protein, nutrition, processing, color
Kudzu (Pueraria spp.) starch, valued for its transparency, viscosity, and stability, has broad potential in functional and instant food applications. However, its limited cold- water solubility and inconsistent functional performance across cultivars hinder wider utilization. To improve its processability and nutritional functionality, this study aimed to elucidate how the degree of gelatinization (DG)—a structural indicator of starch transformation—can be precisely controlled and used to...
wheat, flour, starch, protein, fiber
Sea pollution caused by anthropological activities represents a risk both for the organisms that inhabit it and for humans themselves. Great attention is paid to plastic waste because it takes decades to decompose and fragments into microscopic pieces that can be easily dispersed and ingested by marine fauna. Polymeric materials, in general, are rich in plasticizers (phthalates, PAEs; and bisphenol A, BPA), substances recognized as toxic both for aquatic organisms and for humans who could...
antioxidants, protein, fiber, nutrition, processing
In recent decades, the consumption of animal proteins has been rethought by consumers. Factors such as improved health and sustainability are key aspects of this scenario. Studies have sought innovative and sustainable technologies to improve protein extraction from alternative sources to increase their competitiveness. In this sense, the aim of this work was to combine the effects of nonconventional extraction methods on the process yield and the resulting techno-functional properties...
food science, polyphenols, antioxidants, wheat, flour
To enhance the high-value utilization of camellia oil and innovation in functional foods, this study developed a stable emulsion template using xanthan gum (XG) and sodium caseinate (CAS) for the preparation of camellia oil microcapsules via spray drying. Employing scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and thermogravimetric analysis (TGA), alongside additional analytical methods, this study sys- tematically examined the influence of drying...
polyphenols, starch, protein, nutrition, processing
To improve the processing performance and application potential of Grifola frondosa pro- tein (GFP), this study employed multiple freeze–thaw (F-T) cycles to modify GFP and systematically evaluated the changes in its structure, functional properties, and diges- tive behavior. The results indicated that F-T treatment induced significant oxidation and structural unfolding in GFP, as evidenced by an increase in carbonyl content from 0.75 ± 0.05 nmol/mg to 1.77 ± 0.04 nmol/mg, a decrease in...
food science, wheat, flour, starch, protein
The readiness of tourists to accept innovative food is investigated in this research through the prism of the Protection Motivation Theory and the Theory of Planned Behavior, com- bining two previously developed yet seldom researched psychological dimensions, namely, food neophobia as a restraining force and food involvement as a motivating force. The quantitative approach and the generation-by-generation analysis using partial least squares (PLS-SEM) and multiple group analysis were used to...
protein, nutrition, quality, sensory, packaging
Carrot pomace is the solid residue left after juice extraction from carrots. Carrot pomace, typically seen as waste, is gaining recognition for its sustainability and potential to mitigate food waste while offering essential nutrients (phenolics, carotenoids, and β-carotene), which are recognized for their nutraceutical effects and health benefits. A study was conducted to develop a process for creating an innovative product, specifically a carp roe salad with added value, by incorporating...
food science, polyphenols, antioxidants, wheat, flour
Sea cucumber ovum are high-value compounds that remain after the processing of sea cucumbers, and their optimal utilization has long posed a challenge. In this research, we systematically examined the therapeutic effects of sea cucumber ovum hydrolysate (SCH) on premature ovarian failure (POF) and its underlying mechanism. We utilized a model of ICR mice induced with 100 mg/kg cyclophosphamide (CP) to evaluate the therapeutic influence of SCH on ovarian performance. The ovarian and uterine...
polyphenols, antioxidants, protein, processing, quality
Monascus pigments (MPs), natural food colorants produced by Monascus spp., have been traditionally used in China and Southeast Asia. Our prior work demonstrated that altered cell wall architecture in M. purpureus M9 significantly enhances pigment synthesis and secretion, although biosynthetic regulation under combined cell wall stress and acidic conditions remains unexplored. This study employed comparative transcriptomics to investigate coordinated regulation of MP production by pH stress and...
food science, starch, protein, nutrition, processing
Plant secondary metabolites are an interesting source of natural antifungals and offer an alternative to synthetic preservatives. In this study, the activity of 218 secondary metabolites was evaluated against nine Penicillium species and one Aspergillus species, isolated from spoiled par-baked bread. By comparing agar and liquid-based assays, it was found that the hydrophobic nature of these compounds led to an underestimation of the activity in agar-based assays. In liquid medium, it was...
wheat, flour, protein, processing, quality
This study deciphered the aroma differences in three Kadsura coccinea cultivars (F023, F054, F055) through integrated volatile-omics and sensory analysis. HS-SPME-GC-MS identi- fied 49 volatiles dominated by sesquiterpenes (65.2–78.4%). ROAV prioritization revealed cultivar-specific drivers: γ-dodecalactone (ROAV = 73.0) defined F054’s fruity–floral char- acter; humulene (ROAV = 100) and β-caryophyllene shaped F023’s woody–pungent profile; and β-pinene (ROAV = 100) characterized F055’s...
polyphenols, protein, nutrition, processing, quality
Received: 9 October 2025 Accepted: 20 October 2025 Published: 23 October 2025 Citation: Lin, S.-D. Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition. Foods 2025, 14, 3601. https:// doi.org/10.3390/foods14213601 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...
food science, polyphenols, antioxidants, wheat, flour
Polyphenols are chemical compounds found in plants, and coffee is an important source of them. The objective of the study was to evaluate the kinetics of polyphenol degradation in a blend of specialty coffee (green, roasted and roasted–ground beans), packaged in eight different packages, under accelerated storage conditions. The samples were stored at 40, 50 and 60 ◦C for 12, 8 and 4 days, respectively. The degradation kinetics were modelled based on chemical kinetics and determination of the...
food science, polyphenols, antioxidants, protein, nutrition
Foodborne diseases pose serious risks during pregnancy; however, cross-cultural studies on their cognitive and behavioral factors that influence safe practices are lacking. This study aimed to compare the food safety knowledge, attitudes, and practices (KAPs) of pregnant women in China and Syria and to develop a model that explores how food safety knowledge (FSK) and attitudes (FSAs) influence different practices. A cross-sectional study was conducted among 808 Chinese and 815 Syrian pregnant...
nutrition, storage, safety, analysis, health
In order to explore the influence of storage temperature and time on the quality of vacuum- packed water caltrop shell (WCS), this study investigated the changes in the quality of vacuum-packed WCS under different storage temperature (3 ± 1 ◦C, 5 ± 1 ◦C and 7 ± 1 ◦C ) and time. The quality-related parameters of WCS, including sensory quality, moisture content, texture characteristics and microstructure, were examined. The results showed that at the storage temperature of 5 ± 1 ◦C,...
polyphenols, starch, nutrition, processing, quality
In the regulatory market, it is not uncommon for ginseng radix et rhizoma (GR) to be adulterated with panacis quinquefolii radix (PR). Amid the digital transformation, this study puts forward a new method for the identification of GR adulterated with PR. Ultra- high-performance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) was used to detect multiple batches of GR and PR to obtain mass spectrometry data. The common ions were isolated from multiple batches of...
polyphenols, processing, quality, color, storage
Colitis-associated colorectal cancer (CAC) is a type of colorectal cancer (CRC) that de- velops as a result of chronic inflammation, particularly in patients with inflammatory bowel diseases such as ulcerative colitis and Crohn’s disease. Persistent intestinal inflam- mation and dysbiosis of gut microbiota under these conditions are major contributors to CRC progression. Doenjang, a traditional Korean fermented soybean paste, contains probiotics that influence intestinal microbiota...
polyphenols, protein, nutrition, quality, color
The rising popularity of raw goat milk has heightened concerns about its safety. This study examined how differences in milking and cleaning practices influence the quality and microbiota of goat milk from small-scale Oregon farms during July and August. Milk quality was assessed through somatic cell counts (SCCs) and components, while microbiota was evaluated using viable counts and 16S rRNA sequencing. Sequencing revealed a diverse microbial community, dominated by genera such as...
food science, protein, nutrition, processing, quality
The demand for sustainable protein has increased interest in edible insects, and fermenta- tion can improve the sensory and nutritional profiles of novel foods. This study aimed to develop a fermented cricket paste using a method analogous to traditional shrimp paste and evaluate the physiochemical, nutritional, microbiological, and sensory properties. Both pastes were produced via a biphasic fermentation protocol and subsequently analyzed for their physicochemical, nutritional,...
food science, wheat, flour, protein, nutrition
To address the limitations of single indices in comprehensively evaluating the quality of Korla fragrant pears, this study proposes the firmness–soluble solids ratio (FSR), defined as the ratio of average firmness (FI) to soluble solid content (SSC) for each individual fruit, as a novel index. Using 600 samples from five maturity stages with hyperspectral imaging (950–1650 nm), the dataset was split 4:1 by the SPXY algorithm. The findings demonstrated that FSR’s effectiveness in quantifying...
wheat, starch, protein, nutrition, processing
Atherosclerosis (AS) currently lacks fully effective treatments. This study investigated the natural compound hesperidin as a potential therapy. Apolipoprotein E knockout (ApoE−/−) mice were used as a model of atherosclerosis; we found that hesperidin treat- ment improved physiological and metabolic health, reduced plaque formation, and de- creased systemic inflammation and oxidative stress. Hesperidin also reshaped gut micro- biota, increasing beneficial bacteria (Verrucomicrobia and...
food science, antioxidants, starch, protein, nutrition
Received: 19 August 2025 Revised: 8 October 2025 Accepted: 14 October 2025 Published: 19 October 2025 Citation: Chen, A. Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics. Foods 2025, 14, 3559. https://doi.org/10.3390/ foods14203559 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...
food science, polyphenols, wheat, flour, protein
Maize is a globally important crop, and reliable identification of seed varieties is vital for breeding and quality assurance. To overcome the limitations of conventional methods, this study developed a non-destructive approach integrating hyperspectral imaging (HSI) and deep learning. A Residual Mamba One-Dimensional Convolutional Neural Network (RM1DNet) is proposed, which integrates residual and Mamba modules to enhance feature learning. RM1DNet achieved 94.85% accuracy in classifying 20...
wheat, starch, protein, processing, quality
The pH shift generated by mixing alkaline shellac (SH) and acidic chitosan (CS) solutions may drive the formation of nanocomposites with interfacial activity. However, how the solution addition sequence affects their formation and properties remains unclear. In this study, we systematically investigated the influence of addition order on the formation, physicochemical properties, and interfacial activity of SH-CS nanocomposites. The results showed that pH variation during mixing promoted...
food science, starch, protein, nutrition, processing
Selenium nanoparticles (Se NPs) have received increasing attention as a new alternative source to other forms of selenium in nutritional dietary supplements; however, the limited stability and pronounced tendency of selenium nanoparticles (Se NPs) to aggregate in aqueous environments have significantly constrained their practical applications. In this study, Poria cocos polysaccharide-modified Se NPs (PCP-Se NPs) were synthesized by the selenite/ascorbic acid chemical reduction method. PCP-Se...
food science, polyphenols, protein, nutrition, processing
This study aimed to develop an industrially viable method for rapid detoxification of raw kidney beans (Phaseolus vulgaris L.) while enhancing nutritional properties. Through optimized 5 min water soaking combined with intermittent microwaving (500 W, 5 min), we achieved significant reductions in key antinutrients, namely phytic acid (43–49%), tannins (74–90%), and saponins (59–68%)—all below safety thresholds—concurrently elevating antioxidant capacity (e.g., Ferric Reducing Antioxidant...
polyphenols, antioxidants, wheat, flour, protein
The ‘Annurca’ apple, a traditional Italian cultivar protected by the “Melannurca Campana” EU PGI designation, undergoes a mandatory, traditional postharvest reddening process in a melaio. While essential for developing its characteristic flavor and color, this process can also lead to significant textural degradation, resulting in a mealy and soft fruit that conflicts with modern consumer expectations. This study investigated an integrated postharvest strategy to resolve this quality...
starch, nutrition, processing, quality, sensory
This study investigated the effect of ultrasound-assisted curing on salt penetration in sauced duck using a combination of low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). Ultrasound treatment significantly accelerated salt penetration in duck meat during curing. The salt content of ultrasound-treated samples at 150 W, 300 W, and 450 W was 2.56 ± 0.08%, 2.84 ± 0.02%, and 3.52 ± 0.02%, respectively, significantly higher than that of the untreated control 2.17...
food science, protein, fiber, nutrition, processing
Maize (Zea mays L.), a globally important cereal crop, is often threatened by aflatoxin contamination, compromising seed quality, nutritional value, and food safety. This study investigated the distribution of macro- and microelements in inner and outer seed fractions of maize with varying aflatoxin B1 (AFB1) levels to identify potential elemental markers of contamination. Macro- and microelements were quantified using ICP-OES and ICP-QMS, and principal component and correlation analyses were...
polyphenols, antioxidants, flour, starch, protein
Cereal foods occupy a central position in the global food consumption structure. Staple foods such as wheat, rice, and corn provide essential nutrients like carbohydrates and proteins for billions of people. Long-term intake of these foods can reduce the risk of cardiovascular and cerebrovascular diseases. However, the development of modern agri- culture has caused some quality and safety issues such as pesticide residues, mycotoxin contamination, heavy metal residues, and illegal additives in...
noodles, wheat, flour, protein, fiber
Although previous research has highlighted the role of environmental concerns, responsi- bility, knowledge, and social norms in shaping sustainable consumption, the persistence of the intention–action gap remains a key challenge, particularly in Latin America. In this context, this study analyzes the moderating effect of price on the relationship between environmental attitude and its influence on the purchase behavior of organic products in an emerging market setting. To address this issue, a...
quality, color, packaging, analysis, functional
The replacement of synthetic preservatives with natural alternatives is increasingly impor- tant in bakery production. This study examined the antifungal activity of thyme essential oil (TEO) against bread spoilage molds and its impact on product quality and consumer acceptance. TEO was tested at concentrations from 0 to 200 ppm against Aspergillus flavus and Penicillium expansum in bread and a model system, with mold responses modeled using the Gompertz equation. Because TEO affects the...
food science, polyphenols, wheat, flour, protein
Microbial fermentation diversely modulates the bioactivity of green tea extracts (GTE), but its effects on anti-aging potential remain under-explored. This study investigated the effects of liquid-state fermentation by Aspergillus niger RAF106 on the anti-aging properties of GTE from Biluochun and identified its longevity-promoting metabolites. The unfermented GTE used herein showed no or limited effects, but the four-day fermented tea extracts (GTE-A4) significantly extended the mean lifespan...
food science, polyphenols, antioxidants, protein, nutrition
Tuna species, as highly migratory apex predators of major commercial significance, play a vital role as biological indicators of microplastics (MPs) contamination due to their trophic position and wide geographic distribution. Current systematic review aims to analyze the occurrence, characteristics, and concentrations of MPs in various tuna species. Data from 19 studies were compiled, focusing on the presence of MPs in different organs (gills, muscles, gastrointestinal tracts). High...
food science, protein, fiber, nutrition, processing
Pomegranate (Punica granatum L.), valued for its health benefits and distinctive flavor, derives its characteristic aroma from volatile organic compounds (VOCs) that vary signif- icantly with geographical origin. In this study, VOCs in pomegranates from six Chinese geographical regions were characterized using an electronic nose (E-nose), an electronic tongue (E-tongue), headspace gas chromatography–ion mobility spectrometry (HS-GC- IMS), and headspace solid-phase microextraction–gas...
food science, fiber, quality, sensory, color