Enrichment of pasteurized skim milk with grape seed oil multilayer emulsions: Investigating the effect of emulsion layers on physicochemical, microbial, and sensory characteristics

Cow milk is a nutritionally valuable food, although it lacks essential UFA. Enriching milk with these fatty acids can reduce risks associated with cholesterol and saturated fats while meeting consumers' dietary needs. Grape seed oil (GSO), which is rich in n-6 and n-9 fatty acids, is one potential additive to replace milk fat and increase the unsaturated fat content. However, these essential UFA are hydrophobic, making them difficult to dissolve in water, and are prone to oxidation, which can negatively affect the aroma and flavor of the milk. The layer-by-layer emulsion method is a promising approach to mitigate these challenges. This study investigated the enrichment of pasteurized skim milk with optimized multilayer emulsions of GSO and evaluated the physicochemical, microbial, and sensory characteristics of the milk over a storage period of 7 d at 4°C. Results indicated that single- and triple-layer emulsions remained stable within the milk matrix, but the 2-layer emulsion became unstable by d 3 of storage. During storage, acidity increased in all samples (from 0.16 to 0.44, 0.24 to 0.48, and 0.2 to 0.36 for single-, double-, and triple-layer emulsions, respectively), as did viscosity (from 1.53 to 1.9, 1.55 to 2.2, and 1.46 to 1.78 mPa·s, respectively), total microorganism count, peroxide value (from 5.52 to 17.6, 4.7 to 19.38, and 3.09 to 10.3 mEq/kg oil, respectively), and thiobarbituric acid index (from 0.43 to 0.52, 0.44 to 0.63, and 0.39 to 0.47 mg malondialdehyde/kg of oil, respectively). The pH values decreased slightly across all samples (from 6.6 to 6.5). No mold, yeast, or coliforms were detected in any sample throughout the study. Overall, the use of bioactive compounds such as essential fatty acids through milk enrichment can greatly enhance the quality of widely consumed dairy products.

Transglutaminase-mediated glycation and crosslinking of β-lactoglobulin: Effect of amino-saccharides on rheological, thermal, and gelling properties

β-Lactoglobulin (β-Lg) was modified with glucosamine (GlcN) or chitosan oligosaccharide (COS) via transglutaminase catalysis to generate the glycated and crosslinked β-Lg (GC-β-Lg), which was investigated for possible property changes. Compared with β-Lg, GC-β-Lg showed more open and disordered secondary structure, enhanced thermal stability within 25-105 °C temperature range, increased particulate size, and higher apparent viscosity in water. Moreover, the used amino-saccharides affected GC-β-Lg's gelation, because COS and GlcN increased gel strength by 158-276 % and 642 %, respectively. Additionally, the gels from the GlcN-glycated β-Lg showed a denser micro-structural feature than those from the COS-glycated β-Lg. Interestingly, this used modification endowed GC-β-Lg with higher ability than β-Lg to form the heat-induced gels with better water holding capacity and less protein leachability. The results highlighted that this transglutaminase-mediated modification could alter β-Lg functionalities efficiently and could generate novel protein ingredients in the food industry, which was influenced by the used amino-saccharides.

Extraction, structure, activity and application of konjac glucomannan

Konjac is a perennial herbaceous plant from the Araceae family's Amorphophallus genus. It has high nutritional, health, and pharmacological values. It contains various bioactive components, the most notable of which is konjac glucomannan, which has several biological roles, including efficiently fighting diabetes, exerting prebiotic activity, containing antioxidant capacity, modulating immunological function, and demonstrating anti-cancer potential. Currently, the konjac glucomannan (KGM) research mainly focuses on packaging film, gel characteristics, efficacy, and evaluation. However, the extraction, underlying portrayal, derivatization, and action of KGM are seldom detailed. Herein, the utilization of konjac as an unrefined substance was surveyed, meaning to give extensive and orderly recombinant data on the extraction, decontamination, structure, natural movement, derivatization, and use of KGM to provide a full play to the interesting gelatinate, biocompatibility, high viscosity and other properties of KGM. It provided a theoretical basis for further developing the konjac glucomannan food industry, pharmaceutical field, and other fields.

Changes in the grain quality of foxtail millet released in China from the 1970s to the 2020s

Foxtail millet (Setaria italica (L.) P. Beauv.) is popular for its medicinal and edible properties and is an important strategic reserve crop for future complex climates. In this study, the genetic diversity of 5 representative foxtail millet genotypes released from the 1970s to the 2020s was examined for their appearance quality, nutritional quality, amino acid contents, culinary quality and aroma profiles. The trend of these indicators over the 60 years of cultivar release was revealed. The results revealed that the genetic gains of b*, yellow pigment content (YPC), breakdown viscosity (BD), setback viscosity (SB), and consistency (CS) were 0.45 %, 0.93 %, 0.34 %, -1.97 %, and - 0.68 %, respectively. The replacement of foxtail millet cultivars improved their appearance quality, culinary quality, and aroma and decreased their nutritional quality. Overall, a compensation effect exists between nutritional quality and organoleptic quality. The transitional foxtail millet variety has advantages over both the old varieties and modern varieties. Therefore, breeders need to focus on improving the nutritional quality of foxtail millet and utilize the quality advantages of the transitional variety in the future.

Differentiation of Citri Reticulatae Pericarpium varieties via HPLC fingerprinting of polysaccharides combined with machine learning

To accurately and reliably distinguish different varieties of Citri Reticulatae Pericarpium (CRP), we propose a novel classification strategy combining polysaccharide fingerprinting and machine learning (ML). First, extraction conditions are optimized using the one-variable-at-a-time method and response surface methodology, and the extraction yield of total polysaccharides reaches 25.15%, with different varieties exhibiting different anti-oxidant abilities. Next, the hydrolysis conditions are optimized for constructing a polysaccharide HPLC fingerprinting, followed by the identification 10 common peaks, including D-Man, L-Rha and D-GalA. Thereafter, among nine supervised ML models, five models with high accuracy (> 0.911) and precision (> 0.926) are selected. Finally, upon combining ML for the classification of CRPs, D-Man, D-Gal, D-Xyl and L-Ara are screened as Q-markers with accuracy, and precision more than 0.944. In summary, we demonstrate the reliability of combining polysaccharide fingerprinting and ML for classifying varieties of CRPs, providing a novel quality evaluation method for the distinguishing natural herbal medicines. CHEMICAL COMPOUNDS STUDIED IN THIS ARTICLE: D-Glucose (PubChem CID: 5793); D-Mannose (PubChem CID: 18950); D-Galactose (PubChem CID: 6036); D-Galacturonic acid (PubChem CID: 439215); D-Xylose (PubChem CID: 135191); L-Rhamnose (PubChem CID: 25310); L-Arabinose (PubChem CID: 439195); Sulphuric acid (PubChem CID: 1118).

Functional lipid diversity and novel oxylipin identification for interspecies differentiation and nutritional assessment of commercial seahorse (Hippocampus) using untargeted and targeted lipidomics

Interspecific lipidological variations in seahorse (Hippocampus), as a functional food resource, profoundly influences its bioefficacy. This study employed untargeted and targeted lipidomics to comprehensively analyse and identify previously uncharacterized lipids in four commercial seahorses. A total of 41 lipid subclasses were discerned, encompassing 1114 and 1219 distinct lipid molecular species in positive and negative ion modes, respectively. Significant interspecific differences were observed in fatty acyls, glycerolipids, phospholipids, saccharolipids, sphingolipids, and sterol lipids across various detection modalities. Triacylglycerols and sphingolipids were dominant lipids in four seahorses. Additionally, 58 oxylipins derived from n-3/n-6 polyunsaturated fatty acids were identified and characterized within seahorses for the first time. Notably, the lined seahorse exhibited a remarkable enrichment in docosahexaenoic acid-derived oxylipins, underscoring its potential as valuable sources of functional lipids. Conclusively, these bioactive lipid profiles were proposed as potential biomarkers for distinguishing different seahorse species and substantiating nutritional values based on multivariate statistical analysis.

In vitro starch digestibility and physicochemical properties of chemical and enzymatic modified Indian Teff (Eragrostis Tef) starch for industrial applications

The long-term stability, mechanical properties, and interactions of modified teff starch with food components remain unclear. The effects of dual or multiple modifications on physicochemical properties and digestibility are also unexplored. This study investigates the modification of Teff starch through oxidation (sodium hypochlorite), cross-linking (citric acid), and enzymatic treatments (α-amylase, amyloglucosidase) to enhance its structural, physicochemical, and thermal properties. Oxidation reduced swelling power and pasting viscosity, while cross-linking improved mechanical resistance with a cross-linking degree of 44.2 %-70.4 %. Enzymatic modification lowered amylose content and enhanced gelation. In vitro digestibility analysis revealed increased slowly digestible starch (SDS) and resistant starch (RS) contents for all modified starches. O2 showed SDS and RS levels of 44.64 % and 31.42 %, respectively, compared to 41.51 % and 21.28 % in NS. C2 demonstrated RS levels of 24.11 %, while AA exhibited an RS of 29.03 %. O1, O2, C1 and C2 reduced starch digestibility by introducing steric hindrance and cross-linking bridges, while AA increased branching density, slowing digestion. Structural analyses (FTIR, DSC, XRD, SEM, and 1H NMR) confirmed functional group stabilization, enhanced thermal stability, partial amorphization, and surface integrity improvements. The X-ray diffractograms showed no notable alterations, confirming that the crystalline region remained unaffected by the reaction. 1H NMR spectra revealed changes in glycosidic linkages, with oxidation reducing branching and cross-linking increasing structural complexity. PCA revealed the distinct properties of modified starches. The study highlights the synergistic effects of oxidation and cross-linking, offering insights into starch modification mechanisms and future industrial applications.

Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumC

This study developed an innovative strategy for colouring meat products without nitrite addition, using nitric oxide synthase (NOS) fused with flavodoxin YkuN and flavodoxin reductase YumC derived from Bacillus subtilis. The results showed that the plasmids containing nos linked with ykuN and yumC genes by rigid linkers were constructed and chemically transformed into B. subtilis 168, and the enzyme fused with YkuN and YumC (NOS-YkuN-YumC) was successfully expressed and then purified. The activity of the fusion enzyme was approximately 12 times greater than that of NOS. In a model system, NOS-YkuN-YumC significantly increased the a*-value (redness) compared to those of the control and the sample treated with NOS (P < 0.05). UV-Vis spectral analysis indicated that metmyoglobin was converted to nitrosylmyoglobin (NO-Mb). In minced meat, the addition of NOS-YkuN-YumC significantly promoted the formation of NO-Mb and enhanced the a*-value (P < 0.05). The colour of the minced meat did not differ significantly between the NOS-YkuN-YumC group and the nitrite group (P > 0.05). This study provides a promising solution for enhancing colour formation in meat products without nitrite.

Chemical composition and mesophilic anaerobic digestion of commercial compostable food packaging: Implications for bio-waste management

This study assessed the chemical composition and mesophilic anaerobic biodegradability (BI) of 34 commercial compostable food packaging products, including sixteen bags, twelve coffee capsules, and six other products (cups, forks and straws). Thermogravimetric analysis and spectroscopy techniques allowed to determine the proportions of polymers (PLA, PBAT, PBS, PHBV, PE, cellulose, and starch) and additives (inorganic and organic). Six compositional clusters were identified: PHBV-based products (BI = 92 ± 1 %), cellulose-based products (BI = 85 ± 9 %), PLA-based products (BI = 30 ± 20 %), PBAT/starch-based bags (BI = 25 ± 8 %), PE/starch-based bags (BI = 9.5 ± 0.5 %), and PBS/PLA-based capsules (BI = 6.6 ± 3.0 %). Only select cellulose-based products (three bags, one cup, and one capsule) and the PHBV-based products (five capsules and one straw) exhibited a biodegradability over 80 %. Analyzing product composition reveals components that affect biodegradability in anaerobic digestion, thus aiding manufacturers to eco-design more sustainable food packaging.

Lutein protection against doxorubicin-induced liver damage in rats is associated with inhibition of oxido-inflammatory stress and modulation of Beclin-1/mTOR activities

A wide range of clinical applications are reported for doxorubicin (DOX), yet both people and research animals experience substantial tissue damage. However, the protective mechanism of lutein, a natural carotenoid against doxorubicin associated liver toxicity has not been fully studied. Therefore, the aim of this study is to investigate the protective mechanism of lutein in doxorubicin-induced liver damage. Twenty male Wistar rats were randomly assigned to four groups and treated as follows: group 1 was administered 10-ml/kg body weight of normal saline intraperitoneally for a duration of 28 days. Group 2 was administered doxorubicin (15-mg/kg body weight) intraperitoneally for 3 days in a row. Group 3 was administered intraperitoneal injections of lutein (40-mg/kg body weight) daily for 28 days, and group 4 was administered intraperitoneal injections of lutein (40-mg/kg body weight) daily for 28 days with last 3 days in a row (days 26, 27, and 28) of doxorubicin injection (15-mg/kg body weight). Our results showed that lutein reduced levels of AST, ALT, ALP, LDH, MDA, nitrite, beclin-1, caspase-3, IL-6 as well as TNF-α against the increase caused by doxorubicin. GSH, SOD, GST, catalase, mTOR as well as Bcl-2 were markedly increased by lutein against the harmful effect of doxorubicin. Moreso, lutein restored normal histoarchitecture as well as reduced fibrosis. In conclusion, lutein protection against doxorubicin-induced liver damage in male Wistar rat is associated with inhibition of oxidative stress, pro-inflammatory reactions, and modulation of Beclin-1/mTOR activities.

Physicochemical characterization, release profile, and antibacterial mechanisms of caffeic acid phenethyl ester loaded in lipid nanocapsules with lauric acid and glycerol monolaurate

Numerous studies have demonstrated the biological activities of caffeic acid phenethyl ester (CAPE), including antibacterial, antioxidant, and anti-inflammatory properties. However, the application of CAPE is limited by its low bioavailability and stability. In this work, we designed a CAPE loaded nanocapsule system by using polyoxyl-15-hydroxystearate, coconut oil and lecithin (LE)/lauric acid (LA)/glycerol monolaurate (GML) to improve the release rate of CAPE. The Blank-GML-lipid nanocapsules (BK-GML) and CAPE loaded BK-GML (CAPE-GML) were mainly assembled by hydrophobic forces and electrostatic forces, exhibited a typical spherical shape with a diameter size of less than 90 nm. The encapsulation and loading efficiencies of BK-GML and CAPE-GML reached 74.27 % and 9.61 %, respectively. Lipid nanocapsules (LNCs) also demonstrated a good sustained release of CAPE during in vitro stimulated digestion, indicating LNCs enable sustained CAPE release to the colon. Additionally, they showed a strong antibacterial activity against Escherichia coli and Staphylococcus aureus through the damage of the bacterial cytoderm. Also, BK-GML and CAPE-GML could inhibit the contamination and spread of pathogenic bacteria to be further applied in foods and pharmaceuticals industries.

Impact of mechanical and bolus properties on static and dynamic in vitro gastric protein digestion of plant-based meat analogues

Increased food hardness can reduce proteolysis during gastric digestion, but can also lead to smaller bolus particles during mastication, which can enhance proteolysis. The joint influence of mechanical and bolus properties on gastric motility and protein digestion is underexplored. This study investigated the impact of mechanical and bolus properties on static and dynamic in vitro gastric protein digestion of plant-based meat analogues (PBMA). Two commercial PBMA patties (Beyond Meat, THIS) were masticated and subjected to static (INFOGEST) and dynamic gastric-emptying-mimicking digestion (NERDT). THIS patties had higher Young's modulus than Beyond Meat patties and broke down into smaller particles during mastication. During static digestion, THIS patties had lower free amino group concentrations than Beyond Meat patties, probably due to the higher Young's modulus. In contrast, during dynamic digestion, THIS patties showed more free amino groups in emptied liquid and faster gastric emptying than Beyond Meat patties. To further explore the effect of bolus particle size, three model PBMA patties differing only in bolus particle size were digested using static and dynamic models. During dynamic digestion, patties with small bolus particles (<0.18 mm2) exhibited more free amino groups than patties with large bolus particles (0.59-0.68 mm2). The enhanced digestion was attributed to lower intragastric pH and faster gastric emptying of smaller bolus particles. We conclude that bolus particle size primarily impacts dynamic gastric protein digestion of PBMA patties. Future studies should use dynamic gastric-motility-mimicking models when studying properties sensitive to gastric emptying, and include mastication and bolus characterization before in vitro digestion.

Health benefits of medicinal plant natural products via microbiota-mediated different gut axes

This review examines the multifaceted roles of medicinal plant natural products in influencing gut microbiota and their subsequent impact on various organ systems through established gut axes, including the gut-brain, gut-liver, gut-heart, gut-lung, and gut-kidney axes. Medicinal plant natural products have exhibited diverse pharmacological activities, including modulation of microbiota composition, enhancement of metabolic processes, and alleviation of inflammation and oxidative stress. Evidence suggests that these components can ameliorate conditions such as neurological disorders, metabolic syndrome, and chronic kidney disease by restoring microbial balance and improving gut barrier integrity. Furthermore, the review highlights the potential of medicinal plant natural products to foster beneficial microbial communities and improve gut health, which may lead to reduced disease severity and inflammation. By comprehensively analyzing current literature, this review provides a foundation for future research aim at exploring the therapeutic applications of medicinal plant natural products in disease prevention and treatment. The findings underscore the need for further studies to elucidate the underlying mechanisms of action and validate the clinical efficacy of medicinal plant natural products in managing chronic conditions through gut microbiota modulation.

Sodium content of plant-based meat and cheese analogues: comparison with benchmarks proposed by the World Health Organization

Although plant-based analogues of animal products have become increasingly common, their sodium content has not been adequately investigated. The main aims of this study were to: (i) compare sodium content of cheese analogues, meat analogues, and tofu and tempeh sold in Italy with the relative WHO benchmarks (720, 250 and 280 mg/100 g, respectively); and (ii) evaluate the effectiveness of Nutri-Score in identifying products exceeding these benchmarks. Food labels from 430 meat analogues, 49 cheese analogues and 42 tofu and tempeh products were collected and analysed. Meat analogues (93%) and tofu and tempeh (57%) had the highest percentage of products exceeding the benchmark while cheese analogues had the lowest (20%). All subcategories in the meat analogues category showed a higher median sodium content than the benchmark, with cured meats having the highest level. Among cheese analogues, the grated cheese subcategory showed the highest median sodium content with all products exceeding the benchmark, while tofu and tempeh had the lowest median sodium content. The Nutri-Score algorithm did not consistently identify products with sodium levels exceeding the established benchmarks. This study highlights the need to reduce sodium content of such products and emphasises the importance of improving consumers' nutritional awareness.

Physical Modification of Starch in Plant-Based Flours: Structural, Physicochemical, and Pasting Property Changes and Potential Applications in Baked and Extruded Products

Unmodified starches and flours have physicochemical and functional limitations that include low solubility, limited swelling power, low water absorption, and a high tendency to retrogradation and syneresis-characteristics that restrict their use in the agri-food industry. To overcome these limitations, several physical modifications have been proposed, such as hydrothermal treatments (heat-moisture treatment, HMT; dry-heat treatment, DHT; and annealing, ANN), as well as extrusion and the use of microwaves. HMT, DHT, and ANN are processes that are performed at low, intermediate, and high-moisture content, respectively. Extrusion employs high temperatures, pressure, and shear forces, whereas microwaves use photon irradiation and dielectric heating. This review focuses on the importance of physical modifications of flours and their effect on the physicochemical, structural, and rheological properties of starch. Flours subjected to these treatments show improvements in their physicochemical characteristics, including a higher content of slow-digestion starch and resistant starch fractions. When applied in the production of baked and extruded products, they enhance texture and extend shelf life, while maintaining acceptable sensory qualities. In addition, these processes increase the versatility of flours from non-conventional sources, such as gluten-free cereals, legumes, roots, and tubers, expanding their possibilities of use in the agri-food industry.

Multi-omics analysis provided insights into the fruit softening of postharvest okra under carboxymethyl chitosan treatment

To understand the potential regulatory mechanism of carboxymethyl chitosan (CMCS) treatment on postharvest softening of okra, a joint analysis of physiologic index, transcriptome and metabolome was used. The results showed that CMCS could delay the deterioration of the apparent quality of okra and reduce the degradation of chlorophyll. CMCS can reduce the accumulation of WSP and CSP and the decrease of NSP, and inhibit the enzyme activities of pectin degradation (PE, PG, PL). The results of metabolic pathways related to quality and texture showed that CMCS could increase the metabolic level of pentose phosphate pathway (PPP), inhibit the expression of membrane lipid degradation-related genes, and balance the expression of antioxidant-related genes. Ethylene and abscisic acid (ABA) are two important phytohormones. CMCS down-regulates the biosynthesis of ethylene and increases the expression of ABA. The combined analysis of transcriptome and metabolome showed that CMCS could significantly up-regulate flavonoid biosynthesis metabolites and transcriptional expression levels. Cellulose and pectin are important polymers to maintain the rigidity of okra cell wall. CMCS treatment can slow down the accumulation of cellulose by regulating the expression of DEGs related to cellulose synthesis (CesA) and degradation (EGase). CMCS slowed down the degradation of pectin by down-regulating the expression of pectin degradation-related genes. These results indicate that the quality of okra is deteriorated and the fruit is softened during cold storage. CMCS treatment can improve the nutritional quality of okra and slow down its texture decline. In this study, the regulatory effect of CMCS on softening and quality deterioration of okra during cold storage was discussed at the molecular level, which provided a reference for improving the quality of postharvest okra.

Optimization of enzymatic hydrolysate process of Volvariella volvacea and analysis of volatile flavor compounds in Maillard reaction

BACKGROUND

Edible fungi seasoning not only enhances umami flavor but also improves nutritional value in the production of traditional Chinese cuisine. Volvariella volvacea is a typical tropical and subtropical tasty edible fungus, with an annual production in China reaching 330, 000 tons, accounting for 80% of the global yield. Therefore, the high-value utilization of V. volvacea has become one of the current research hotspots. This study aimed to determine the optimal reaction conditions for the enzymatic hydrolysate and Maillard reaction (MR) products of V. volvacea and to identify the odor compounds in the enzymatic hydrolysate and MR products of V. volvacea to enhance the umami taste of V. volvacea.

RESULTS

The optimal conditions for enzymatic hydrolysate were a solid/liquid ratio of 1:10, pH 5.5, enzyme concentration of 4000 U g-1 (cellulase:Protamex™ = 1:1), a cellulase hydrolysis time of 90 min, followed by ProtamexTM hydrolysis for 120 min, resulting in optimal umami. An MR was performed to further release umami compounds in V. volvacea. The optimal conditions for the MR were determined to be 3% xylose, 5% cysteine, 110 °C, 80 min, and pH 6.0. Finally, odor compounds before and after the MR of V. volvacea were analyzed using two-dimensional gas chromatography-olfactometry-mass spectrometry. The results revealed that chicoric ketone (sweet) was the most abundant (125.78 ± 11.71 μg kg-1), followed by furfural (bread; 107.21 ± 2.83 μg kg-1) and 2-methylfuran (chocolate; 90.27 ± 2.66 μg kg-1).

CONCLUSION

This study provides more information for further studies on the umami compounds of V. volvacea and a theoretical basis for the development and utilization of V. volvacea. © 2025 Society of Chemical Industry.

Multifunctional quercetin-hordein-chitosan nanoparticles: A non-antibiotic strategy for accelerated wound healing

Wound infections are a growing public health issue, worsened by drug-resistant strains. Quercetin (Que) has shown anti-inflammatory, antioxidant, and antimicrobial properties, but its limited bioavailability hinders therapeutic use. This study introduces a multifunctional self-assembly nanoplatform, QHCNPs, encapsulating quercetin with hordein/chitosan to enhance stability and bioavailability. Transmission electron microscopy and particle size analysis revealed that QHCNPs are spherical structures with a diameter of 435.5 ± 2.9 nm and a Zeta potential of +11.0 mV. QHCNPs demonstrated excellent stability, low cytotoxicity, and MIC values of 512 ppm against Staphylococcus aureus (S. aureus) and 256 ppm against methicillin-resistant Staphylococcus aureus (MRSA). In a bacterial wound model, QHCNPs outperformed quercetin alone by accelerating wound healing, eliminating bacteria, reducing inflammatory markers, scavenging reactive oxygen species (ROS), and promoting collagen and blood vessel regeneration. These results establish QHCNPs as a promising non-antibiotic therapy for treating drug-resistant wound infections, supporting further exploration for clinical applications.

Development and characterization of starch bioplastics as a sustainable alternative for packaging

Due to the growing environmental concerns of petroleum-based plastics, there has been a surge of interest in biodegradable alternatives. In this study, starch-based bioplastic was prepared using biopolymers extracted from corn and potato and the biopolymer was mixed with calcium carbonate (filler) and plasticizers (glycerol-sorbitol) and evaluated. For the fabricated formulation, Taguchi analysis gave an optimal formulation of 9 g corn starch, 9 mL glycerol, and 2.5 g calcium carbonate, having a well-balanced mechanical strength, flexibility, and biodegradability. The results showed a major improvement in tensile strength of 22.5% (6.08 MPa) and a 31.7% increase in Young's modulus (0.103 GPa), compared to the least effective sample. In biodegradation tests, the degradation rate of C1 (66.68%) was the fastest, while C3 had a slower rate (29.08%). Moisture absorption varied considerably, with sample COM3 absorbing 25.92% compared to just 4.35% for P3, while P3 absorbed only 4.35%. Among compounds, the higher and lower percentage for water solubility were for P1 (20.50%) and C3 (49.04%) respectively. These results underscore the potential of starch-based bioplastics for sustainable packaging, offering an environmentally friendly option compared to traditional plastics.

Chronic daily intake, probabilistic carcinogenic risk assessment and multivariate analysis of volatile N-nitrosamines in chicken sausages

Volatile N-nitrosamines (VNAs) are probably and possibly carcinogenic compounds to humans and widely found in processed meat products. In this study, the dietary exposure distribution and probabilistic cancer risk for main VNAs (N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosomethylethylamine, N-nitrosopiperidine, N-nitrosodibutylamine, and N-nitrosodi-n-propylamine) were calculated by Monte Carlo simulation (MCS). The lowest and highest mean concentrations of these six NAs were related to NDBA and NDEA as 0.350 and 2.655 μg/kg, respectively. In the 95th percentile, chronic daily intake of total VNAs for children (3-14 years) and adults (15-70 years) were calculated to be 2.83 × 10-4 and 5.90 × 10-5 mg/kg bw/day, respectively. The cancer risk caused by the consumption of chicken sausages was less than 10-4, indicating low concern for the Iranian population. According to principal component analysis and heat map results, NDEA, NPIP and frying showed a positive correlation, highlighting that the variables follow a similar trend.

Colorimetric and fluorescent probe assisted by smartphone app for monitoring fish freshness

In this study, a novel "OFF-ON" fluorescent probe MPZ ((E)-5-((10-ethyl-2-methoxy-10H-phenothiazin-3-yl)methylene)thiazolidine-2,4-dione) based on phenothiazine is synthesized, which can rapidly (7 s) detect biogenic amines (BAs) through deprotonation, utilizing both colorimetric and fluorescent dual channels. An app for visual portable detection of fish freshness, named "Visual Evaluation", is independently developed. This app integrates several functions, including image capture, editable scanning of red, green, and blue (RGB) values, data analysis fitting, data storage, and verification. More importantly, the smart detection platform composed of the app and MPZ-loaded filter paper tags (MPZ/FPS) can quantitatively detect the total volatile basic nitrogen (TVB-N) value in salmon and has been validated for its accuracy and reliability using the national standard method of China. This smart detection platform is expected to provide new ideas for the field of portable visual inspection, and also offer merchants, and regulators a new instrument-free and intelligent reading tool for assessing the freshness of salmon.

Analysis of the antioxidant efficacy substances in fermented black mulberry juice and their preventive effects on oxidative stress in C2C12 cells

This study evaluated the in vitro antioxidant activity and bioactive compound content of mixed-strain lactic acid bacteria-fermented black mulberry juice (FBMJ) and its protective effects against oxidative stress using physicochemical experiments and a cellular oxidative stress model. We also performed preliminary analyses of polysaccharide structures in FBMJ and identified the dynamic changes in the phenolic profiles of FBMJ during the fermentation process. The results indicated that FBMJ polyphenols can improve cell vitality and prevent H2O2-induced oxidative stress by reducing intracellular reactive oxygen species concentrations and regulating mitochondrial membrane potential. Metabolomic analysis proposed transformation pathways for FBMJ polyphenols, including the biotransformation of specific phenolic acids, such as hydroxycinnamic and hydroxybenzoic acids, and the degradation of rutin and anthocyanins. These findings will help explain why fermentation enhances the bioactivity of black mulberry juice by elucidating the biotransformation of polyphenolic compounds during fermentation.

Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea

The quality of jasmine tea is closely related to the aroma of the tea infusion and the brew durability of the tea leaves. In this study, the aroma components of jasmine tea infusions subjected to multiple brewings were investigated using sensory evaluation, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). 179 and 73 volatile compounds were identified by HS-SPME-GC-MS and HS-GC-IMS. 18 key differential compounds were selected using multivariate statistical analysis, OAV, and ROAV, while 8 key compounds highly positively correlated with the aroma of jasmine tea infusions were identified through PLSR analysis. Methyl benzoate and benzyl alcohol were recognized as key compounds for assessing the durability of tea leaves by plotting the trend of the decay rate of OAV values. The findings offer novel insights into grading jasmine tea and direct enterprises on improving aroma quality throughout the processing of jasmine tea.

Effects of astragalus polysaccharide on the physicochemical properties of heat-induced whey protein gels by simultaneous rheology and Fourier transform infrared spectroscopy

This study investigated the physicochemical properties of gels induced by heat treatment in the presence of 10% polymerized whey protein (PWP) and different concentrations (1%-4%) of astragalus polysaccharide (AGPS). The results of the particle size, zeta potential, surface hydrophobicity, intrinsic fluorescence, surface free sulfhydryl, rheological and differential scanning calorimetry showed that AGPS improved the tertiary structure stability of PWP. Simultaneous rheology and Fourier transform infrared spectroscopy traced the breaks of aromatic groups and the formation of PWP-AGPS hydrogels through hydrogen bonding and electrostatic interactions during heat process. The correctness of the experimental results was verified via molecular docking and 2-dimensional correlation spectroscopy. Cryogenic scanning electron microscopy images showed that the interaction between PWP and AGPS caused the denser microstructure of hydrogels. In summary, AGPS could promote gelation and improve the physicochemical properties of PWP-AGPS hydrogels. The findings of this study provided a theoretical basis for the application of protein-polysaccharide hydrogels in the food industry, offering insights for practical use.

Comparative study of physicochemical properties, antioxidant activity, antitumor activity and in vitro fermentation prebiotic properties of Polyporus umbellatus (Pers.) Fries polysaccharides at different solvent extractions

Polyporus umbellatus (Pers.) Fries (PU), a medicinal fungus, contains polysaccharides (PUPs) as its primary bioactive components. In this paper, physicochemical properties, biological activities and in vitro fermentation prebiotic properties of PUPs, extracted by 90 °C hot water (PUP-W), 0.9 % NaCl (PUP-N), citric acid (PUP-S) and 0.1 M NaOH (PUP-A) were compared. The PUPs were composed of multiple monosaccharides, with significant differences in chemical composition and structure. The extracted PUPs demonstrated notable antioxidant, antitumor and prebiotic activities. With the highest yield (2.96 ± 0.12), PUP-A exhibited better biological activities due to its small molecular weight. The antioxidant ability (clearing DPPH (IC50 = 0.64) and ABTS free radicals (IC50 = 1.23)) of PUP-A was strong, so was the ability of ROS clearing. PUP-A significantly decreased the cell survival rate of HepG2 (IC50 = 1090). In terms of prebiotic properties, both PUP-N and PUP-A showed substantial promoting effects on some beneficial bacteria, like Bacteroidetes at the phylum level and Lactobacillus at the genus level. In summary, our study suggests that alkali is the better solvent and provides new insights into the relationship between the structure, biological activities, and gut microbiota of PUPs, laying the foundation for better development of the role of PU.

Emulsion-coaxial electrospinning: The role of zein as a shell layer in multicore-shell structured nanofibers for bioactive delivery

Multicore-shell nanofibers were fabricated by integrating emulsion electrospinning and coaxial electrospinning technologies, in which the multicore section of the nanofibers was prepared by electrospinning of gelatin-stabilized emulsions, and the shell layer was coaxially electrospun from zein solution. Coaxial electrospinning of zein helped form emulsion-based electrospun fibers with bead-in-string, spindle-like, and straight morphologies. The hydrogen bonding between gelatin and zein contributed to the enhanced thermal properties of coaxially electrospun nanofibers. The coating of zein as shell greatly improved fiber surface wettability and mechanical strength. The release behavior of curcumin from the nanofibers was dominated by Fickian diffusion, and the zein shell as a physical barrier favored the prolonged release of curcumin and then the long-lasting antibacterial activity towards Escherichia coli. This work thus gives an insight into the development of the nanofibers by emulsion-coaxial electrospinning as encapsulation matrices for the application in food products.

Effect of β-glucan on the gelling properties of unwashed silver carp surimi gel: Insights into molecular interactions between different sources of β-glucan and myofibrillar protein

Gel property is one of the most important abilities to surimi products. In this research, the β-glucan from yeast and oat were applied in enhancing the gel properties of unwashed surimi gel. The texture profile analysis (TPA), storage modulus (G'), loss modulus (G") of unwashed surimi gel, and β-glucan linking with myofibrillar protein were investigated, at the addition of 0 %-1.5 % β-glucan. The β-glucan from yeast and oat could induce more unfolding and promoted cross-linking of myofibrillar protein, improving the hardness and gel strength of unwashed surimi gel. At the 1.0 % addition of yeast β-glucan (YG) or oat β-glucan (OG), the gel strength of unwashed surimi gel increased by 434.30 g·mm and 314.39 g·mm, respectively, compared with the control. In addition, YG with a branched-chain structure was more likely to crosslink with myofibrillar protein (MHC) through hydrogen bond, and YG-MHC CDOCKER energy lower than OG-MHC, proved by molecular docking analysis. The grafting degree and intermolecular interactions in the YG treated surimi gel are stronger than those in the OG one, enhancing the physical properties and WHC of unwashed surimi gel. However, as the added amount β-glucan increased 1.5 %, the pores in the network became excessively expansive, the continuous structure of the myofibrillar protein was gradually destroyed, leading to the decreasing gel properties and rheological properties. In conclusion, 1.0 % YG treatment can effectively improve the gel properties of unwashed surimi gel, providing a practical method for the processing of myofibrillar protein based gel products.

Exploring new plant-based products: Acceptance of sunflower meal as a protein source in meat alternative products

In response to growing consumer demand for sustainable and plant-based food options, sunflower meal, a byproduct of oil extraction, emerges as a promising protein source. This study explores the potential of sunflower semi-defatted meal to create meat alternative mixes (MAMs) with a balanced nutritional profile and desirable sensory attributes. Two MAM formulations were developed: one incorporating toasted sunflower kernels (MAMk) and the other utilizing texturized protein sunflower (MAMt). Both formulations were enriched with tomato powder, spices, and a lipid matrix comprising sunflower, olive, and linseed oils. The doughs were shaped into mini-burger format and baked. Sensory evaluation revealed a preference for the MAMt formulation, which exhibited superior texture. Physical-chemical analysis confirmed MAMt's nutritional value, highlighting its high lipid (38.15 %) particularly monounsaturated fatty acids (41.98 % of the total lipid composition) and protein (20.10 %) content all essential amino acids (lysine limiting amino acid with 0.8 score). Moreover, MAMt demonstrated significant mineral content, especially iron, zinc, magnesium, and manganese (49 %, 68 %, 95 % and 89 %, respectivally, regarding recommended daily intake). While further refinement is necessary to optimize flavor, the study underscores the potential of sunflower meal to contribute to a more sustainable food system and provide consumers with a nutritious and appealing plant-based protein alternative.

Aroma composition and sensory correlation in Jiaodong shrimp paste: A comparative analysis of solid, liquid, and oil phases

The aroma characteristics of Jiaodong Shrimp Sauce (JDSP) are closely linked to its components, and understanding the aroma attributes of each component is crucial for the development of shrimp sauce condiments. In this study, we analyzed the characteristic aroma of each JDSP component using electronic nose, headspace gas chromatography-ion mobility spectrometry/mass spectrometry (HS-GC-IMS/MS), and sensory correlation analysis. A total of 76 and 82 aroma substances were detected, respectively. The results showed that the solid fraction (SED-SP) of JDSP reduced furans, aldehydes, and esters, with key aroma substances like dimethyl trisulfide correlating to the fishy odor of shrimp paste. The mixed fraction (SUP-SP) retained most of the aldehydes and pyrazines, with key aroma substances such as ethyl isovalerate, trimethyl-pyrazine, and 2,5-dimethylpyrazine related to meaty and roasted aromas. The upper oily component (OIL-SP), separated from the liquid fraction, mainly contained nitrogenous compounds, including pyrazines and aldehydes, with 3-methylthiopropanol and trimethylamine contributing to meaty and fatty aromas. The liquid component (SAU-SP), composed of thiols, aldehydes, and pyrazines, reduced the fishy odor caused by alcohol in shrimp paste while enhancing the meaty characteristics. Additionally, the liquid fraction significantly enhanced the sensory attributes of meaty, roasted, and shrimp aromas. This study provides a scientific basis for expanding the use of JDSP in flavoring applications and for regulating its flavor quality.

Regular Consumption of Black Tea Kombucha Modulates the Gut Microbiota in Individuals with and without Obesity

BACKGROUND

Kombucha, a fermented beverage obtained from a Symbiotic Culture of Bacteria and Yeast, has shown potential in modulating gut microbiota, although no clinical trials have been done.

OBJECTIVES

We aimed to evaluate the effects of regular black tea kombucha consumption on intestinal health in individuals with and without obesity.

METHODS

A pre-post clinical intervention study was conducted lasting 8 wk. Forty-six participants were allocated into 2 groups: normal weight + black tea kombucha (n = 23); and obese + black tea kombucha (n = 23). Blood, urine, and stool samples were collected at baseline (T0) and after 8 wk of intervention (T8).

RESULTS

A total of 145 phenolic compounds were identified in the kombucha, primarily flavonoids (81%) and phenolic acids (19%). Kombucha favored commensal bacteria such as Bacteroidota and Akkermanciaceae, especially in the obese group. Subdoligranulum, a butyrate producer, also increased in the obese group after kombucha consumption (P = 0.031). Obesity-associated genera Ruminococcus and Dorea were elevated in the obese group at baseline (P < 0.05) and reduced after kombucha consumption, becoming similar to the normal weight group (Ruminococcus: obese T8 × normal weight T8: P = 0.27; Dorea: obese T8 × normal weight T0: P = 0.57; obese T8 × normal weight T8: P = 0.32). Fungal diversity increased, with a greater abundance of Saccharomyces in both groups and reductions in Exophiala and Rhodotorula, particularly in the obese group. Pichia and Dekkera, key microorganisms in kombucha, were identified as biomarkers after the intervention.

CONCLUSIONS

Regular kombucha consumption positively influenced gut microbiota in both normal and obese groups, with more pronounced effects in the obese group, suggesting that it may be especially beneficial for those individuals. This trial was registered at Brazilian Clinical Trial Registry - ReBEC as UTN code U1111-1263-9550 (https://ensaiosclinicos.gov.br/rg/RBR-9832wsx).

Innovative use of camel whey proteins, quercetin, and starch as ternary complexes for emulsion stabilization at the Micro and Nano scale

Protein-polyphenol and polysaccharide complexes have gained ample research interest as natural emulsifiers. Covalent camel whey protein-quercetin (WQ) conjugates and their non-covalent complexes (WQS) with starch would enhance the stabilization of micron (ME) and nano-size emulsions (NE). Fabrication of WQ conjugates and WQS complexes was followed by their characterization using spectroscopic and electrophoretic techniques. Emulsions stabilized by these compounds were evaluated through microscopy, droplet size analysis, rheology, and oxidative stability assays. Production method and WQS incorporation were considered as variables in the experimental design. Results showed that WQ-conjugate-stabilized emulsions exhibited superior stability compared to control, regardless of the production method. WQS incorporation improved stability, especially in nano emulsions. Covalent-WQ-conjugates outperformed WQS in stabilizing micron emulsions. Starch concentration influenced oxidative stability, with higher concentrations in ternary complexes correlating with decreased stability. These findings underscore the potential of WQ covalent conjugates and WQS ternary complexes to enhance camel whey proteins' emulsifying properties for functional foods.

Rheology of high internal phase ratio emulsions and foams

A comprehensive review of the rheology and related phenomena of high internal phase ratio emulsions (referred to as HIPREs) and foams is presented. Emulsions and foams with Brownian and non-Brownian inclusions (droplets/bubbles) are considered. The topics covered are osmotic pressure, modelling and experiments of the rheology of HIPREs/foams, time-dependent rheology (thixotropy/rheopexy), normal stresses, shear banding and slip effects in flow of HIPREs/foams, influence of solid particle stabilizers (Pickering emulsion/foam), and finally pipe rheology and flow of HIPREs/foams. This is the first review article that covers all aspects of the rheology of HIPREs/foams. The theoretical and empirical models describing the osmotic pressure and rheology (yield stress, storage modulus, viscosity, etc.) of HIPREs/foams are presented and their limitations pointed out. The contributions of entropic effects in the rheology of HIPREs/foams consisting of Brownian inclusions (droplets/bubbles) are given special consideration. The key experimental studies available in the literature are reviewed including measurements of yield stress, storage modulus, and viscosity of HIPREs/foams. Comparisons of experimental data with the theoretical and semi-theoretical models are made and the limitations of the models are identified. Experimental studies elaborating special effects in HIPREs/foams rheology such as thixotropy, rheopexy, normal stresses in fixed shear strain and steady shear, shear banding in thixotropic HIPREs/foams, and slip effects are also reviewed. The effects of average size and size distribution of inclusions (droplets/bubbles) on the rheology of HIPREs/foams are evaluated. The rheology of Pickering HIPREs/foams stabilized with solid nanoparticles at the interface is reviewed and compared with the rheology of surfactant-stabilized systems. Finally, the experimental work published on the pipe flow of HIPREs/foams and its connection to rheology is presented and discussed. The gaps in the existing knowledge of the rheology of HIPREs/foams are identified and future research directions in the area are given.

Methods and instruments for the evaluation of food texture: Advances and perspectives

Evaluation of food texture is crucial for product development and quality control in the food industry. To objectively evaluate the texture, the methods to characterize the texture attributes by instruments become increasingly important. This review mainly introduces the advances of instrumental methods by rheology and tribology in food texture studies, with a focus on the instrumental applications in four complex texture attributes, including thickness, astringency, creaminess, and graininess. It discusses the mechanism of food texture perception by finding the optimal instrumental method, but quantitatively correlating the instrumental parameters with sensory texture remains a challenge. Moreover, the perspectives of new cutting-edge technologies including micro-analytical, tactile sensing, and biomimetic techniques, are introduced. The review provides a possible direction that integrating the technologies not only by rheology and tribology, but also by multi-modal tactile sensing, will deepen the understanding of sensory texture perception and advance the instrument development for food texture evaluation.

Progress in machine learning-supported electronic nose and hyperspectral imaging technologies for food safety assessment: A review

The growing concern over food safety, driven by threats such as food contaminations and adulterations has prompted the adoption of advanced technologies like electronic nose (e-nose) and hyperspectral imaging (HSI), which are increasingly enhanced by machine learning innovations. This paper aims to provide a comprehensive review on food safety, by combining insights from both e-nose and HSI technologies alongside machine learning algorithms. First, the basic principles of e-nose, HSI, and machine learning, with particular emphasis on artificial neural network (ANN) and deep learning (DL) are briefly discussed. The review then examines how machine learning enhances the performance of e-nose and HSI, followed by an exploration of recent applications in detecting food hazards, including drug residues, microbial contaminants, pesticide residues, toxins, and adulterants. Subsequently, key limitations encountered in the applications of machine learning, e-nose and HSI, along with future perspectives on the potential advancements of these technologies are highlighted. E-nose and HSI technologies have shown their great potential for applications in food safety assessment through machine learning assistance. Despite this, their use is primarily limited to laboratory environments, restricting their real-world applications. Additionally, the lack of standardized protocols hampers their acceptance and the reproducibility of tests in food safety assessments. Thus, further research is essential to address these limitations and enhance the effectiveness of e-nose and HSI technologies in practical applications. Ultimately, this paper offers a detailed understanding of both technologies, highlighting the pivotal role of machine learning and presenting insights into their innovative applications within food safety evaluation.

Current applications of benchtop FT-NMR in food science: From quality control to adulteration detection

The introduction of benchtop FT-NMR spectrometers in recent years represents a remarkable innovation in various fields, including the food sector. Modern benchtop FT-NMR spectrometers are low-field instruments, with a magnetic field ranging from 1 T to 2.35 T (1H resonance frequency from 43 MHz to 100 MHz), characterized by compact design, ease of use, and low maintenance costs. As in the case of high-field NMR instruments, benchtop NMR spectra (obtained by Fourier transformation) contain important information useful for compound identification and quantification. In this review, a description of the fundamental steps useful both to acquire benchtop NMR spectra and to treat the obtained data is reported together with a wide range of applications in the food field. In particular, peculiar aspects of commercial benchtop instruments as well as NMR data acquisition, processing and treatment are reviewed reporting also a practical pipeline and a list of good practices for benchtop NMR applications. Benchtop FT-NMR applications, mainly focused on food adulteration detection and quality control, are discussed here using targeted, metabolomic, and fingerprinting approaches. Finally, the industrial applicability of benchtop NMR methods in either static or continuous mode is reported.

Mechanism of polyphenol-pea starch complexes on reducing fat accumulation in Caenorhabditis elegans

Obesity is characterized by lipid metabolism disorders and excessive fat accumulation, imposing a significant burden on individuals and society. Polyphenol-pea starch (PS) complexes have shown considerable potential in alleviating fat accumulation, yet the mechanisms underlying these effects remain unclear. This study investigated the effects and underlying mechanisms of gallic acid-PS (GAL-PS), ferulic acid-PS (FER-PS), quercetin-PS (QUE-PS), and tannic acid-PS (TAN-PS) complexes at a dosage of 1 mg/mL in reducing fat accumulation in Caenorhabditis elegans. The results revealed that GAL-PS, FER-PS, QUE-PS, and TAN-PS complexes significantly reduced triglyceride content in high-fat C. elegans by 38.61 %, 10.81 %, 18.60 %, and 25.78 %, respectively. Additionally, these polyphenol-PS complexes reduced both the size and number of lipid droplets in ZXW618, which are mutant expressing the lipid droplet membrane protein dehydrogenase-3 linked to GFP, and increased the proportions of unsaturated fatty acids and antioxidant activities in high-fat worms. Mechanistically, polyphenol-PS complexes regulated multiple lipid metabolism pathways via MDT-15/SBP-1 and MDT-15/NHR-49 signaling pathways, which include fat-5, fat-6, and fat-7, pod-2, fasn-1, and elo-2 genes modulated fat synthesis, acs-2, aak-2, tub-1, and skn-1 genes participated in fat consumption, and tub-1, and vit-2 regulated fat storage. Our findings provide a novel perspective and theoretical foundation for the reducing fat accumulation by polyphenol starch-based food biomacromolecules and their potential applications in starchy foods.

Harnessing artificial intelligence for advancements in Rice / wheat functional food Research and Development

In recent years, the research and development (R&D) of rice and wheat functional foods has attracted a widespread attention from food researchers, driven by the increasing global food consumption and growing consumer demand for healthier and safer food. Artificial intelligence (AI) has the potential to enhance efficiency, quality, and safety through the AI's problem-solving and decision-support capabilities. This review provides a comprehensive overview of AI-related technologies applied in food industry, including machine learning, large language models, computer vision, and intelligent sensor. It then explores AI applications in rice / wheat functional food R&D over the past five years (2020-2024), covering key topics such as crops cultivation and screening, food processing, food quality and safety, challenges and future prospects. The introduction of AI technology has led the field towards higher efficiency, non-destructive analysis, better robustness and greater stability. In practical applications, combining AI technology with various spectroscopic and sensing technologies has shown great promise in addressing critical problems such as low crop yields, insufficient functional nutrition in grains, over-processing, and ecological contamination caused by traditional detection methods. Nevertheless, the implementation of AI in this field still faces several challenges, including narrow application scope, limited data availability, high application cost, and trust-related concerns. Looking ahead, as the application scenarios and functionalities of AI continue to broaden, AI is poised to emerge as a disruptive technology that would fundamentally transform the landscape of rice / wheat functional food R&D.

Evaluating the effects of insoluble dietary fibres on pea protein-based extruded meat analogues

Date fruit (Phoenix dactylifera L.) fibre, a by-product from the date syrup industry, is rich in nutrients and has been increasingly explored as a value-added ingredient for industrial applications. This study investigated the incorporation of date dietary fibre (DF) in pea protein isolate (PPI)-based meat analogues (HMMA) using high-moisture extrusion as a structuring technique. The DF amount was varied at five different concentrations: 0, 5, 10, 20 and 30 % w/w. The moisture content of the HMMAs reduced significantly, as fibres could facilitate the binding of free water. As a result, the addition of DF reduced the thermal stability of HMMAs, as shown by the earlier shifting of water evaporation temperature. Rheological results indicated that the elastic properties of HMMAs were lower with 5 to 10 % DF addition, indicating the formation of a brittle network, signified by an increase in hardness and chewiness. The inclusion of 5 to 10 % DF significantly increased the fibrousness of HMMAs, as shown by the increase in the degree of texturization, which was contributed by protein-fibre and fibre-fibre interaction, which bridged the protein network closer. This study shows the potential of DF influencing the fibrous formation in meat analogues produced using PPI as the primary ingredient.

Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation

Fermented golden pompano is a traditional food valued for its distinctive flavor profile, largely influenced by lipid oxidation. This study evaluated the role of local Bacillus subtilis SCSMX-2 strain in regulating lipid oxidation and improving the flavor profile of the fermented golden pompano. Untargeted metabolomics was used to identify 206 differential metabolites, predominantly lipids, amino acids, and peptides. Enrichment analysis revealed glycerophospholipid metabolism as a key lipid pathway. SCSMX-2 induced moderate lipid oxidation, significantly increasing free fatty acid content, especially omega-3 polyunsaturates. Characterization of 148 volatile compounds revealed a notable increase in lipid oxidation-derived flavor compounds, with 11, including seven lipid derivatives, emerging as distinctive. Correlation analysis showed that secondary lipid oxidation products, such as sn-glycero-3-phosphoethanolamine and lysophosphatidylcholine, are precursors to key flavor compounds. These findings provide a scientific basis for the targeted regulation of flavors in traditional fermented fish.

Evaluating the impact of temperatures and exposure times on probiotics viability under pre- and post- technological processes

Microorganisms such as probiotic yeasts and lactic acid bacteria are capable of surviving-and in some cases thriving-under challenging conditions, including varying feed compositions, moisture levels, and high temperatures typically encountered during feed processing, such as steam pelleting. The primary objective of this study was to evaluate the effect of different temperatures and exposure times on the viability of yeast- and lactic acid bacteria-based probiotics in aqueous solution. Following this, the probiotics were freeze-dried and incorporated separately into a feed matrix to assess their survival during both simulated and actual pelleting processes. In addition, a comparative analysis was conducted to evaluate the viability of Saccharomyces boulardii RC009 under two different drying methods: freeze-drying and fluidized bed drying. All strains evaluated exhibited thermoresistance across the tested temperature range, with yeasts demonstrating greater resistance than bacterial strains. Notably, Saccharomyces spp. and Pediococcus pentosaceus showed the highest thermal tolerance. This enhanced resilience may be attributed to the presence of heat shock proteins (Hsps) and antioxidant defense systems in yeasts, and the production of heat-stable exopolysaccharides (EPS-DPS) in P. pentosaceus. Building on these findings, the freeze-dried probiotics were successfully integrated into a feed matrix and subjected to granulation processes to evaluate their viability post-processing. To our knowledge, this is the first study to systematically assess the impact of temperature and exposure time on probiotic viability during both pre- and post-technological treatments in the context of feed production.

Non-targeted analysis using gas chromatography mass spectrometry to assess the free and bound aroma fingerprints of the emblematic Greek white winegrape varieties and guarantee varietal authenticity using multivariate chemometrics

A non-targeted analytical approach using gas chromatography-mass spectrometry (GC-MS) is proposed for the analysis of the free and bound volatile fractions of three emblematic indigenous Greek white winegrape varieties belonging to Vidiano, Malagousia, and Savvatiano and establish volatile varietal markers using multivariate chemometrics. A total of 89 free and 103 bound volatile compounds were identified, categorized into alcohols, aldehydes, esters, acids, terpenes, norisoprenoids, C6 compounds, phenols, and ketones. A robust Partial Least Squares Discriminant Analysis (PLS-DA) prediction model was developed and validated, and successfully classified the grape samples according to the variety with 100 % accuracy, demonstrating the potential of volatile profiling as a non-targeted fingerprinting approach for varietal discrimination. Malagousia variety exhibited the highest concentration of terpenes, particularly in the bound fraction, highlighting its intense floral character. The proposed analytical workflow was successfully applied for the investigation of the unique aroma profiles of Greek white winegrape varieties. The findings contribute to the understanding of unique volatile fingerprints of the winegrape varieties and support the adaptation of vineyard and winery practices to enhance their varietal expression.

Impedimetric multi-sensor system with gold and silver nanoparticles applied for basic taste assessment compared with human threshold method sensory analysis

Threshold determination forms an integral part of sensory and consumer studies applied for product control and development. The authors examined the potential of an impedimetric electronic tongue to discriminate basic tastes and consider limitations pertaining to the sensory evaluation process. Three samples at lower, medium, and higher concentration levels of basic taste compounds were prepared and subjected to consumer studies (n = 60) using the difference from-control (DFC) test. Simultaneously, all basic tastes were subjected to electronic tongue measurements. The incorporation of nanoparticles increased the overall sensitivity of the electrodes that were examined using the PCA biplot. Results confirmed the efficiency of an electronic tongue in classifying basic tastes, with higher prediction sensitivity of about 99-100 % in non-electrolytic rich compounds such as caffeine, tannic acid, and sucrose. The values dipped among electrolytic compounds such as sodium chloride, monosodium glutamate, and citric acid, which require further investigation. In conclusion, the increased sensitivity to non-electrolytes supports the versatility and economical importance an impedimetric electronic tongue can present for food and pharmaceutical applications.

L-cysteine modulates the Maillard reaction: Impacts on PhIP and pyrazine formation

L-Cysteine (L-Cys) serves as both an inhibitor of the carcinogen 1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and an enhancer of food flavor, supporting efforts to improve food safety and quality. Using a glucose/phenylalanine/creatinine model system, this study assessed the effects of varying L-Cys concentrations on PhIP inhibition and pyrazine flavor enhancement through UPLC-MS/MS and GC-MS analyses. The optimal PhIP reduction (82.8 %-83.1 %) was achieved with 20 mg and 100 mg of L-Cys, whereas the pyrazine enhancement peaked with 200 mg and 100 mg of L-Cys (50.54 %-99.16 % and 37.83 %-98.82 %, respectively). A partial least squares regression (PLS) model demonstrated strong predictive accuracy (R2c and R2p > 0.73), providing a robust framework for regulating PhIP and pyrazine levels. This study offers a theoretical basis for advancing food safety and flavor quality, contributing to the development of safer and more enjoyable food products while addressing health and sustainability considerations.

Anti-colitis comparison of polysaccharides and anthocyanins extracted from black wolfberry based on microbiomics, immunofluorescence and multi-cytokines profile analysis

Black wolfberry (Lycium ruthenicum) is a widely consumed food known for its pharmacological properties, particularly its anti-inflammatory and antioxidant effects. This study investigates the therapeutic potential of black wolfberry polysaccharides (LRP) and anthocyanins (LRA) in treating ulcerative colitis, a chronic inflammatory bowel disease. Using a DSS-induced mouse model of colitis, we administered varying doses of LRP and LRA and evaluated their effects on disease activity, inflammation, gut barrier function, and microbiota composition. LRP demonstrated dose-dependent efficacy, with the 200 mg/kg dose showing the most significant reduction in the disease activity index (DAI), improvement in histopathology, and restoration of tight junction protein expression. In contrast, LRA exhibited an inverted U-shaped response, with the 100 mg/kg dose being the most effective. Additionally, LRP treatment modulated cytokine levels, promoting an anti-inflammatory response, and significantly restored gut microbiota balance by increasing Muribaculaceae and Limosilactobacillus while reducing Bacteroides and Helicobacter. Fecal microbiota transplantation (FMT) experiments further confirmed that the therapeutic effects of LRP are microbiota-dependent. These findings suggest that LRP, a polysaccharide derived from black wolfberry, offers a dietary intervention for colitis through immune modulation and gut microbiota restoration.

Intraluminal enzymatic hydrolysis of API and lipid or polymeric excipients

The role of intraluminal enzymes for the hydrolysis of active pharmaceutical ingredients (API), prodrugs and pharmaceutical excipients will be reviewed. Carboxylesterases may hydrolyze ester-based API, prodrugs and ester-bond containing polymer excipients, whereas lipases digest lipid formulation excipients, such as mono-, di- and triglycerides. To clarify the conditions that should be mimicked when designing in vitro studies, we briefly review the upper gastrointestinal physiology and provide new data on the inter-individual variability of enzyme activities in human intestinal fluids. Afterwards, the methodology for studying enzymatic hydrolysis of API, prodrugs, lipid and polymeric excipients, as well as the main results that have been obtained, are summarized. In vitro digestion models used to characterize lipid formulations are well described, but data about the hydrolysis of lipid excipients (including surfactants) has been scarce and contradictory. Data on API and prodrug hydrolysis by esterases is available; however, inconsistent use of enzyme types and concentrations limits structure-stability relationships. Hydrolysis of polymer excipients in the lumen has not been significantly explored, with only qualitative data available for cellulose derivates, polyesters, starches, etc. Harmonization of the methodology is required in order to curate larger enzymatic hydrolysis datasets, which will enable mechanistic understanding and theoretical prediction.

Chemical Profiles and Biological Effects of Polyphenols in Eucalyptus Genus: A Comprehensive Review on Their Applications in Human Health and the Food Industry

The genus Eucalyptus is an important member of the family Myrtaceae. Eucalyptus plants contain unique and diverse phytochemicals, contributing to their remarkable ecological and economic values. Although the chemical components of several Eucalyptus food products (e.g., essential oil, honey, and wax) have been studied, research efforts are directed to other less characterized Eucalyptus phytochemicals, particularly polyphenols. Notably, some Eucalyptus polyphenols, such as formyl phloroglucinol meroterpenoids, have unique chemical structures with promising health-promoting effects. Thus, chemical characterization and biological evaluation of Eucalyptus polyphenols are critical to promoting their applications. Herein, this review provides a comprehensive summary of the phytochemical studies of Eucalyptus polyphenols and their biological activities, including antimicrobial, antiviral, anticancer, antioxidant, and anti-inflammatory effects. Eucalyptus polyphenols' structure-activity relationship is analyzed in the context of the development of their biological applications. In addition, the utilization of polyphenols from Eucalyptus plants in food preservation and production is summarized.

Cold plasma: A nonthermal pretreatment, extraction, and solvent activation technique for obtaining bioactive compounds from agro-food industrial biomass

The present review provides a comprehensive overview of cold plasma treatment and its applications in solvent activation and bioactive component extraction. The study has summarized the principles, types, uses, and mechanisms of cold plasma treatment in activating various solvents, extracting biomolecules, and affecting the characteristics of the extracted compound. This review also explores the environmental benefits of implementing this sustainable technology, highlighting the influence of key parameters such as gas type, treatment time, voltage, and plasma flow rate on the extraction process, providing insights into optimizing these conditions for maximum efficiency. In addition, future trends and research needs for advancing cold plasma-assisted extraction have also been proposed. All biomolecules exhibit specific characteristics; still, the influence of cold plasma treatment varies depending on treatment parameters and product properties, including the source material utilized in the extraction process. Most research has shown that cold plasma treatment can cause cell disruption due to reactive species generation and enhances solvent penetration; thereby, it helps in improving extraction yield with negligible effects on characteristics. With the growing demand for natural bioactive compounds in the nutraceutical, pharmaceutical, and food sectors, cold plasma offers a promising alternative to conventional thermal and chemical extraction techniques. This review concisely discusses the benefits and challenges of cold plasma treatment and the need for additional research.

Inclusion of chitosan in Tenebrio molitor larva protein hydrogels improved the rheological and gel properties of the composite hydrogels

Tenebrio molitor protein (TMP) is a highly promising alternative protein resource. However, hydrogels formed from TMP alone typically exhibit fragility and brittleness, limiting their development and application. This study investigated the effects of varying chitosan (CS) concentrations on the mechanical properties of TMP hydrogels. We found that CS concentrations between 0.5 and 1.5 % greatly improved the mechanical properties, water-holding capacity (WHC), and rheological properties of the TMP/CS composite gels. Specifically, the incorporation of 1.5 % CS improved the storage modulus of the gel, enhanced the interaction between water and proteins, and yielded a WHC of 53.32 %. Furthermore, the addition of 1.5 % CS altered the secondary structure and spatial conformation of the protein, with a β-folding content of 43.27 %, leading to a significant enhancement of hydrophobic interactions and hydrogen bonding in the composite gel system and the formation of a dense and stable gel network structure. However, the addition of excessive CS (2.0 % ~ 3.0 %) led to phase separation of the gel system, which decreased gel strength and increased the viscosity of composite gels. In conclusion, optimized CS incorporation offers a viable theoretical basis for the development of new TMP-based food formulations.

Green valorization of Chaenomelis Fructus agro-industrial by-products as a source of phenolics: Ultrasound-assisted extraction, adsorptive enrichment and quality control

This study aimed to develop a green and efficient strategy for the recovery of bioactive phenolics from agro-industrial by-products (AIBPs) derived from Chaenomelis Fructus (CF). The peel of Chaenomelis Fructus (CFP) has a higher phenolic content compared to its leaves and seeds. The ultrasound-assisted extraction process for CFP total phenolics (CFPTP) was optimized using response surface methodology, achieving a yield of 216.27 ± 1.04 mg/g. ADS-17 resin exhibited higher adsorption-desorption capacity for CFPTP and was selected as the optimal resin. Studies on adsorption behavior confirmed adherence to pseudo-second order and Langmuir models, characterized by exothermicity, spontaneity, and entropy reduction. A chromatography enrichment process employing ADS-17 resin yielded a CFPTP-rich extract with a purity of 84.22 ± 1.57 %. Additionally, a UPLC-QqQ-MS/MS method was developed to simultaneously measure eight main phenolic compounds in CFPTP extracts. This study contributes to the transformation of CF AIBPs into valuable products rich in phenolics.

Exploring sub-species variation in food microbiomes: a roadmap to reveal hidden diversity and functional potential

Within-species diversity of microorganisms in food systems significantly shapes community function. While next-generation sequencing (NGS) methods have advanced our understanding of microbiomes at the community level, it is essential to recognize the importance of within-species variation for understanding and predicting the functional activities of these communities. This review highlights the substantial variation observed among microbial species in food systems and its implications for their functionality. We discuss a selection of key species in fermented foods and food systems, highlighting examples of strain-level variation and its influence on quality and safety. We present a comprehensive roadmap of methodologies aimed at uncovering this often overlooked underlying diversity. Technologies like long-read marker-gene or shotgun metagenome sequencing offer enhanced resolution of microbial communities and insights into the functional potential of individual strains and should be integrated with techniques such as metabolomics, metatranscriptomics, and metaproteomics to link strain-level microbial community structure to functional activities. Furthermore, the interactions between viruses and microbes that contribute to strain diversity and community stability are also critical to consider. This article highlights existing research and emphasizes the importance of incorporating within-species diversity in microbial community studies to harness their full potential, advance fundamental science, and foster innovation.