Foods

Mineral elements affect tea nutritional and flavor quality, but systematic research on their dissolution behavior and links to volatile and taste profiles in Dahongpao tea is lacking, as is evidence regarding contribution to mineral intake for different populations. In this study, nine Dahongpao teas were brewed five times. Eleven elements were measured by inductively coupled plasma mass spectrom…

Dysregulation of the microbiota–gut–brain axis has been implicated in Parkinson’s disease (PD), and modulation of the intestinal microbiota may offer a complementary nutritional approach. This study evaluated the preventive attenuation of MPTP-induced PD-like abnormalities by Lactiplantibacillus plantarum SHOU LAC-1 and examined associated microbiota–gut–brain axis-related changes. Forty male C57…

Two claims dominate popular discussion of US food safety: (1) Food recalls are rising year over year, and (2) undeclared allergens have become the leading cause. In this study, we aimed to (1) test both claims against the openFDA Food Enforcement bulk export for fiscal years (FY) 2013–2025, the post-FSMA-core period following implementation of the FDA Food Safety Modernization Act (FSMA), includi…

The current clinical test for ketosis in dairy cows, which is based on measuring blood β-hydroxybutyrate (BHB) concentrations, is an invasive procedure that impacts herd welfare. Alternative biomarkers, especially non-invasive ones, are urgently needed for subclinical ketosis (SCK) diagnosis. To address this, we examined the milk lipidomic profiles of healthy and SCK cows from a research dairy fa…

Traditional high internal phase emulsions (HIPEs) require high protein dosage and exhibit poor thermal-saline tolerance, limiting their application as clean-label food carriers for lipophilic nutrients. Sanxan (SAN) possesses unique gelling and emulsifying properties, while its application in HIPE systems remains largely unexplored. This study fabricated curcumin (Cur)-loaded HIPEs using SAN and …

Ethyl carbamate (EC) is a widely recognized carcinogen present in fermented foods, and enzymatic degradation is a safe and effective strategy for its reduction. An EC-degrading esterase derived from Acinetobacter calcoaceticus (AcECH) was previously identified. However, volatile ester compounds in Chinese Baijiu compete with EC for enzyme binding, thereby affecting degradation efficiency and flav…

Over the years, metabolic syndrome (MetS) has emerged as one of the most significant public health challenges, driven by the global increase in obesity, physical inactivity, unhealthy dietary patterns, and population aging. Ellagitannins are a class of hydrolysable tannins that have emerged as promising natural bioactive compounds, owing to their broad spectrum of biological activities. Increasin…

Ulcerative colitis is a chronic inflammatory bowel disease characterized by mucosal barrier disruption, dysregulated immune responses, and gut microbial imbalance. However, limitations of current therapies highlight the need for safe probiotic interventions. This study evaluated the preventive effects of fermented yak milk-derived Lacticaseibacillus paracasei CD12-1 on dextran sulfate sodium (DSS…

Bioactive food ingredients that regulate the gut microbiota are promising dietary strategies for supporting systemic health, but their roles in skin photoaging remain insufficiently defined. Qiongyu Gao (QYG), a classical food–medicine homologous formula composed of Rehmanniae Radix, Panax ginseng, and Poria cocos, was evaluated as an oral functional food candidate for UV-induced skin photoaging.…

During food processing, large quantities of by-products are generated, including seeds, fruit peels, pomace, shells, and other plant-derived residues. These by-products are usually rich in dietary fiber (DF) and possess significant potential for nutritional and functional applications. Dietary fiber plays an important role in maintaining human health and reducing the risk of cardiovascular diseas…

The aim of this study was to produce oleogels based on a vegetable oil blend (high-oleic sunflower, safflower, and linseed oils at a ratio of 60:30:10, respectively) structured with a binary beeswax–monoglyceride system (1:1), as well as to examine the effect of the total structuring agent concentration (3, 6, 9 and 12% (w/w)) on the textural, oil-binding, microstructural, thermal, and rheologica…

Peanut butter combines nutritional density with two hazard profiles that are often discussed separately: persistence of enteric pathogens in a low-moisture, lipid-rich matrix and pre-processing contamination with aflatoxins. This structured narrative review synthesizes evidence identified in PubMed, Scopus, Web of Science, and Google Scholar between January and June 2026 and asks whether food-mat…

This preliminary within-animal study focuses on the comprehensive characterization of pork jowl (PJ) by comparing it with pork belly (PB), Boston butt (BB), and spare ribs (SR) collected from the same ten castrated Duroc × Landrace × Yorkshire (DLY) pigs; headspace volatile analysis used a matched subset of six pigs. Instrumental quality, proximate composition, amino-acid and fatty-acid profiles,…

Although the development of fermented plant-based milk alternatives has become quite popular, the relatively low nutritional value and functional properties of these products present significant challenges. This situation is driving the search for alternative protein sources to improve the quality of plant-based products, and legume proteins are attracting attention as promising components. Accor…

The rising health consciousness among Millennials and Generation Z is boosting the demand for non-alcoholic and low-alcohol beers (NABLABs), which offer the sensory appeal of beer with fewer ethanol drawbacks. This study aims to provide a comprehensive overview of this sector, covering market trends, regulatory complexities, and the technical aspects of biological and physical dealcoholisation me…

Oenocarpus bataua Mart. (Arecaceae) (known as “majo” in Bolivia) is an Amazonian palm fruit with considerable potential for the development of functional foods; however, its rapid postharvest deterioration limits its utilization. This study evaluated the effects of preservation methods and frozen storage on the physicochemical properties of two morphotypes of its fruits (dark-purple and pale-colo…

The development of marine-derived bioactive natural products has long been constrained by the dual bottlenecks of low extraction efficiency and unclear target mechanisms. In this study, single-factor experiments integrated with response surface methodology were employed to systematically establish an ultrasound-assisted high-efficiency extraction system for Sargassum fusiforme polyphenols (SP). T…

Acetamiprid (ACE) and fipronil (FIP) are extensively applied broad-spectrum insecticides. They are recalcitrant to degradation and accumulate along food chains, creating prominent residual hazards to food security and ecological environments. Herein, a high-stability competitive electrochemical immunosensor was established for quantitative detection of ACE and FIP. Cyclic voltammetry (CV) and ele…

Peach fruit develops chilling injury (CI) during cold storage, yet the symptoms are milder at 0 °C than at 5 °C; however, the underlying mechanism remains unclear. This study demonstrated that peach fruit stored at 0 °C maintains higher levels of structural phospholipids and membrane lipid unsaturation, along with lower activities of lipase and lipoxygenase (LOX), thereby alleviating membrane dam…

Cannabis fructus (CF) has been used as a functional food raw material. The rapid identification of its processing degree is vital for ensuring consistency of product quality, achieving standardized processing, and maintaining market authenticity. This study established an intelligent identification method for the processing degree of stir-fried CF based on multi-source information fusion and mach…