Capsaicinoids (CPCs) are regarded as a typical marker of waste oil, which has emerged as a serious food safety issue in developing countries, necessitating the development of rapid, sensitive, and specific detection methods. In this study, a novel hapten was synthesized to generate a high-affinity monoclonal antibody (mAb) targeting CPCs. Subsequently, aggregation-induced emission fluorescent microspheres (AIEFMs), known for their supe- rior fluorescence intensity, were utilized as an enhanced...
antioxidants, protein, nutrition, processing, quality
Allergen-free (AF) baked goods usually show inferior texture and mouth-feel due to lack of functional proteins. This study evaluated the quality characteristics of AF muffins incorpo- rated with three different sources of chickpea protein isolate (CPI), including commercial CPI, laboratory CPI, and cold plasma-modified laboratory CPI at varying addition lev- els (5%, 10%, and 15%). Results indicate that commercially available CPI exhibits high viscoelasticity in whole wheat muffin batter due...
wheat, flour, starch, protein, fiber
Due to increased interest in new functional food products, 20 accessions of chufa tubers from the collection of the N.I. Vavilov Institute of Plant Industry, grown in the Kuban– Azov Plain in 2022, as well as bread samples made from mixed flour (70% whole-grain wheat flour, 30% chufa tuber flour) were studied. Biochemical, farinographic, and baking evaluations were carried out. Differences between the properties of dough with the addition of flour from various accessions of chufa tubers were...
wheat, flour, starch, protein, fiber
The retention of polyphenols in thermally processed noodles is constrained by interactions with starch and glutenin, critically impacting functional properties (antioxidant activ- ity, starch digestibility modulation) and quality attributes. Current understanding lacks quantitative links between initial pomace particle size, polyphenol behavior throughout processing, and the resulting noodle properties. This study systematically investigated how Rosa roxburghii pomace particle size (0.1–250...
food science, polyphenols, antioxidants, noodles, wheat
This study investigated the effect of storage time on the quality of low-sugar apple jams partially substituted with steviol glycosides (SGs). Apple jams were prepared with 0%, 10%, 20%, 30%, and 40% sugar replacement using highly purified SGs (95.1%). The jams were evaluated immediately after production and after 3 and 6 months of storage at 22 ◦C in the dark. Physicochemical analyses included dry matter, total soluble solids, vitamin C, total ash, pH, titratable acidity, malic acid, and...
polyphenols, starch, nutrition, processing, quality
This study aims to enhance the oxidative stability of fish oil through encapsulation in pullulan/sodium caseinate (PUL/NaCAS) nanofibers. Electrospinning was employed to produce three formulations: control (0% fish oil) and samples with 5% and 10% fish oil. Characterization of the emulsions showed that increasing oil content led to larger droplet size and reduced viscosity. Scanning electron microscopy (SEM) analysis revealed surface imperfections and a gradual increase in fiber diameter with...
food science, antioxidants, starch, protein, fiber
Background: Metabolic disorders such as diabetes and dyslipidaemia are intricately con- nected to dietary habits. This has resulted in an increasing interest in functional foods that may offer benefits for glycaemic and lipid regulation. This study aims to evaluate the effects of two commercial carob syrups on postprandial glycaemic response, serum lipid profile, and anthropometric measurements in healthy adults. Methods: The research comprised two complementary randomized and controlled...
food science, polyphenols, wheat, flour, protein
To investigate the molecular mechanisms underlying ascorbic acid (AsA) accumulation in pepper fruits and to identify key genes involved in its biosynthesis, we performed integrated metabolomic and transcriptomic analyses on two pepper cultivars—T41 (sweet pepper) and 22-5 (chili pepper)—at three developmental stages, including young fruit, green ripe, and color change stages. The results show that AsA content in both cultivars was significantly higher at the green ripe stage than the young...
antioxidants, nutrition, quality, color, shelf life
Plant-based meat and sausage analogues (PBMAs) are gaining popularity due to growing concerns about the health, environmental, and ethical impacts of animal-based foods. In the present study, we compared the nutritional quality of 298 PBMAs to 294 animal-based reference products available on the German retail market in 2024 across nine subcategories. PBMAs generally contained less total fat, saturated fat, and protein, but more fibre, carbo- hydrates, and sugar compared to meat products....
food science, wheat, starch, protein, fiber
Food insecurity is a pervasive public health issue in the United States. While food pantries attempt to alleviate this issue, their effectiveness is limited by structural and logistical barriers that affect service accessibility. Transportation is a frequently underexamined barrier for individuals trying to access food aid. The purpose of this study is to assess the interplay of client- and pantry-level characteristics and their influence on food aid accessibility across several transportation...
nutrition, quality, safety, analysis, health
This study aimed to analyse young consumers’ behaviour in Poland toward the consump- tion of plant-based beverages as milk alternatives. The sensory analysis included oat, buckwheat, cashew, almond, soy, pea, rice, coconut, hazelnut, and macadamia nut bever- ages and their mixtures. Quantitative analysis of sensory desirability and sensory profiling were employed to evaluate plant-based beverages. The study was conducted among young people (aged 18–35) who declared a vegan or omnivorous diet....
food science, wheat, protein, nutrition, sensory