Foods

The global transition towards sustainable and high-quality food systems is a central goal of advanced food science, driven by the need to improve resource circularity and reduce the ecological footprint of production [...]

Natural food-derived proteins are increasingly explored as alternatives to synthetic inhibitors for managing Type 2 diabetes mellitus. Despite the recognized health-promoting properties of Morchella esculenta, the potential of its bioactive proteins to modulate glucose metabolism remains largely unexplored. This study systematically investigated the structural basis and hypoglycemic mechanisms of…

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Citral exhibits favorable broad-spectrum antibacterial activity; however, it is prone to oxidative degradation or structural changes. To improve its stability and practical applicability, citral-loaded microcapsules were prepared using sodium carboxymethyl starch (CMS) and sodium caseinate (CS) via emulsification and freeze-drying. We then investigated the effects of the CMS-to-CS mass ratio on t…

Novel ingredients from rowanberry pomace were developed for French-type bread applications via supercritical CO2 extraction and the enzymatic and ultrasound treatment of the defatted residue (DFR), which contained 6.367% of proteins, 8.36% of soluble, and 43.04% insoluble fiber. Proteolytic enzymes from Bacillus licheniformis and Aspergillus oryzae, and cellulolytic enzyme mixtures Viscozyme L an…

This study examined cognitive style-related differences (analytic vs. holistic) in consumer liking, sensory perception, and ideal sensory profiles across three evaluation contexts (real café, sensory booth, and mixed reality). A total of 77 participants were divided into an analytic group (N = 34) and a holistic group (N = 43) based on the Analysis–Holism Scale. They evaluated six café latte samp…

Oxidation and related quality deterioration remain a significant challenge for the food industry. Antioxidants are widely used to address these issues, and natural antioxidants are explored as alternatives to synthetic counterparts due to health concerns. This study investigated the impact of cherry powder (CP) on the oxidative stability and quality of ready-to-eat meat products. Beef patties wer…

Selenium-sand melon (Cucumis melo L.) juice (SSJ) is valued for its lycopene and organic selenium content, but its shelf-life is limited by heat-labile nutrients and postharvest microbial spoilage. Non-thermal strategies that combine UV-C with natural antioxidants are therefore of interest. This study quantified the individual and interactive effects of UV-C alone or with four antioxidant systems…

This research focuses on the synthesis of a novel baking powder enriched with bioactive molecules recovered from olive pomace via ultrasound-assisted extraction using a hydro-ethanolic mixture. The functional ingredient was engineered by anchoring the extracted phytocompounds onto a starch backbone through a sustainable grafting technique. Biscuits formulated with the innovative ingredient showed…

Sea buckthorn leaves are a relatively underutilised component of sea buckthorn processed products; however, various studies have indicated that they possess hypoglycaemic potential. Under alkaline solubilisation and acid-precipitation conditions, the extraction yield of sea buckthorn leaf protein (SLP) reached 19.33%. Trypsin was selected as the hydrolysing enzyme to extract SLPPs-T, with half-ma…

Dietary transition is reshaping cropland demand and intensifying the challenge of matching food demand with land supply in rapidly urbanizing regions. This study examines how different dietary structure scenarios generate differentiated cropland demand, how these demands match with land supply under alternative development pathways, and how the land system responds when diet-driven demand is inco…

Solid-state fermentation (SSF) is a pivotal biotechnology in the circular economy, leveraging agri-food industrial waste and byproducts to produce high-value bioproducts while minimizing organic waste. By aligning with sustainability goals and zero-waste principles, SSF enables the production of enzymes, bioactive compounds, and secondary metabolites for food, agriculture, and biomedical applicat…

To address the environmental sensitivity and low bioavailability of riboflavin, this study constructed a soybean protein isolate fibril (SPF)/κ-carrageenan (κC) composite gel delivery system. This study systematically investigated the effects of two independent variables (protein type: SPI/SPF; κC concentration: 2, 4, 6, 8 mg/mL) on the gel structural stability, riboflavin encapsulation performan…

Food safety, nutrition, and public health are actual economic and medical problems. Sweetness is an important feature of food technology. Models for the sweetness of special organic compounds used in the food industry are suggested. The models are built using the CORAL software. New statistical coefficients of predictive potential are studied. These are the index of ideality of correlation (IIC) …

Studies have shown that dietary fibers have many health benefits. Soluble dietary fibers (SDF) extracted from wheat, corn, rice, or several herbaceous plants have been shown to have either pro- or anti-inflammatory effects depending on the mode of preparation of the fibers, the fibers’ structures and the biological or cellular context. However, much less is known regarding the immunomodulatory pr…

Fuqu plays a crucial role in initiating fermentation and flavor compound production during sesame flavor-type baijiu fermentation. However, selecting microorganisms for Fuqu to enhance flavor compound production remains a challenge. This work designs a synthetic microbial community (SynCom) for Fuqu to improve the production of flavor compounds, with a focus on the diversity of flavor compounds a…

Background: Oxidative liver damage, fibrosis, cirrhosis and liver failure are caused by reactive oxygen species and inflammatory responses triggered by bile retention during prolonged cholestasis. Pomegranate and persimmon fruits, which are loaded with bioactive compounds that have anti-inflammatory and antioxidant properties, were evaluated separately for their efficacy in preventing oxidative s…

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Due to an insufficient understanding of the dynamic mechanisms underlying seasonal variations in Daqu fermentation quality, such as microbial community succession, enzyme activity, and metabolic regulation, precise control of Daqu quality and consistency across different seasons has not yet been achieved. Environmental factors, especially temperature and humidity, exert a significant influence on…

Insect bioconversion can transform agri-food side-streams into insect biomass while returning nutrients in the form of frass. This study evaluated Tenebrio molitor reared on wheat bran and on substrates in which bran was partially replaced with agri-food side-streams produced in Kosovo, including brewer’s spent grain, brewer's spent yeast, apple and grape pomace, and surplus vegetables. Growth pe…