European Food Research and Technology

The removal of ethanol and relatively high sugar content in dealcoholised wines create vulnerability to microbiological threats. The actual study is one of the first attempts to understand whether the traditional preservatives like SO2 and sorbic acid alone can provide the required microbiological stability in dealcoholised wines. The experiments were conducted with molecular SO2 concentrations i…

This study aimed to develop an efficient and sustainable dual-layer microencapsulation system for grape skin extract, a phenolic-rich by-product of the food industry. A spray-chilling process was employed for primary encapsulation with palm oil, followed by a zein-based secondary coating to achieve targeted intestinal release and enhanced oxidative stability. The resulting microcapsules exhibited…

During the thermal processing of milk and soy-based milk alternatives (SBMAs), ultra-high temperature (UHT) leads to Maillard reaction and glycation, forming α-dicarbonyl compounds, fructosyl-lysine, N-ε-carboxymethyllysine (CML), and N-ε-carboxyethyllysine (CEL). In this study, different SBMAs and one cow’s milk sample bought from a local market in Türkiye were investigated for the formation of …

Coffee quality is directly related to its geographic origin, variety and processing methods, influencing both the chemical composition and sensory attributes of the beverage. In this context, fast and non-destructive analytical techniques, such as mid-infrared spectroscopy (FTIR-ATR), have gained prominence in the characterization of specialty coffees. This study investigated the relationship bet…

Acrylamide is a heat-induced chemical classified as a probable human carcinogen (Group 2A) and is widely detected in cereal-based foods subjected to high-temperature processing. Its formation primarily occurs through the Maillard reaction and is strongly influenced by processing parameters. This review aims to synthesize current evidence on how temperature, time, and moisture conditions during th…

Propolis is a chemically complex bee product whose biological properties depend on its botanical and geographical origin. However, little is known about how gastrointestinal digestion affects its phenolic profile and bioactivity. In this study, twelve propolis samples from eight countries were evaluated for phenolic and flavonoid contents, antioxidant capacity (FRAP, ABTS+•), and urease inhibitio…

The growing global demand for sustainable food sources has intensified interest in macroalgae as an ecologically efficient and nutrient-rich biomass. Macroalgae are an important industrial source of hydrocolloids such as carrageenan, agar, alginate, ulvan, and fucoidan, which are widely used in the food, pharmaceutical, and cosmetic industries due to their gel-forming, thickening, and stabilizing…