npj Science of Food

Developing dysphagia-oriented foods requires texture-modified gel matrices with adequate structural integrity and stable viscoelastic properties, whereas single-thickener systems often provide limited control over overall gel performance. Here, we developed and characterized a fermented polysaccharide–protein composite gel system based on high-acyl gellan gum (HA-GG) and hydroxypropyl methylcellu…

During pregnancy, iron supplementation is commonly recommended once daily, partly because hepatic hepcidin secretion following iron intake suppresses subsequent iron absorption. However, the optimal timing of iron administration during maternal iron deficiency remains unknown. We established a pregnant mouse model of iron deficiency and compared the effects of iron (FeSO4, 1 mg/kg) supplementatio…

Abstract The growing demand for sustainable, high-quality protein sources is driving the development of novel foods. In this study, the underexplored combination of surplus bread crusts (BC), a major source of food waste, and perennial ryegrass (PRG), a traditional forage crop with underexploited potential for human nutrition, was used as a potential substrate in the production of protein-rich no…

The growing interest in sustainable sources of bioactive compounds has led to the exploration of underutilized edible plants such as Taraxacum officinale (Dandelion). In this study, Instant Controlled Pressure Drop (DIC) was investigated as a pretreatment to enhance the extractability of antioxidant compounds from dandelion leaves and roots, processed and analyzed separately, considering their di…

Unintentional ingestion of pharmacologically-active substances through foods and dietary supplements presents growing challenges for food safety and anti-doping regulation. We developed a high-throughput LC–MS/MS platform to simultaneously screen 331 compounds and quantify 214 analytes, with matrix-matched validation in pork, oat, and beverage. The method showed applicability across ten food type…

The neonatal gut is colonized by commensal bacteria, including lactobacilli, that play a critical role in promoting host health. While lactobacilli are known for producing bioactive metabolites, species-specific responses to neonatal diets remain unclear. We hypothesized that human milk and infant formula would differentially influence lactobacilli metabolite production. Six species (Lactobacillu…

Enhanced α-linolenic acid (ALA) intake effectively alleviates population sub-health status through dietary pattern modification, demonstrating substantial implications for promoting national health advancement. In this study, the multi-targeted regulation on ALA micellization, absorption, and lymphatic transport by natural flaxseed lignan macromolecules (FLM) and its thermal treatment products (F…

Fresh Dendrobium officinale juice (FDOJ) changes color from green to purple after processing; however, the mechanism behind this is unknown. In this study, untargeted and targeted metabolomics were used to analyze pigment-related metabolites. The results showed that the content of delphinidin-type anthocyanin more than doubled in FDOJ after processing. Correlation analysis revealed that major sub…

The presence of extensively drug-resistant and heat-resistant Enterococcus faecalis and Enterococcus faecium in ready-to-eat meat products poses a significant public health risk due to their ability to survive thermal processing, persist in the food chain, and disseminate antimicrobial resistance, thereby increasing the risk of foodborne transmission and limiting treatment options. This study eva…

Walnut septum, an underutilized agricultural by-product, exhibits anti-obesity potential. However, the in vivo hypolipidemic mechanisms of walnut septum polyphenols (WSP) remain unexplored. We investigated the effects of WSP on lipid metabolism in high-fat diet (HFD)-fed mice using integrated transcriptomic and gut microbiomic analyses. The results indicated that WSP inhibited lipid accumulation …

Elucidating quality disparities between farmed and wild fish is essential for the formulation of quality standards and the fulfillment of consumer expectations. In this study, wild and farmed silver carp (Hypophthalmichthys molitrix) were systematically collected across 12 sampling sites. Significant differences in amino acid composition were identified, with amino acids such as Ala being more ab…

Biscuits are a popular, low-cost, and ready-to-eat food. However, high sugar level and low fiber content of biscuits are linked to serious health risks such as diabetes and obesity. The objective of this study was to develop low-calorie biscuits with enhanced dietary fiber content by incorporating stevia extract alongside oat and fenugreek fibers. Five distinct formulations were developed using w…

Sepsis remains a significant global health challenge due to its high incidence, mortality, and disability. While adherence to the EAT-Lancet diet has been shown to reduce the risk of various inflammatory and metabolic diseases, its impact on sepsis is not well understood. This study aimed to investigate the association between adherence to the EAT-Lancet diet and sepsis risk, considering genetic …

Climate-driven shifts in seasonal frost patterns raise important questions about their impact on food quality and resilience. Here, we show that a single 12-h frost event at harvest can enhance both the microbial and nutritional properties of fermented cabbage and carrots, two cold-tolerant crops widely grown in the U.S. Northeast. Using microbial amplicon and metagenomic sequencing, we found tha…

The effects of dietary rhythms on organ-specific biological aging remain unclear. This study analyzed 14,012 adults from NHANES to assess associations between dietary rhythms and biological aging of the body, heart, liver, and kidneys. Earlier last meals, specifically before 9 p.m., were linked to lower aging risks for the body, heart, and liver but not kidneys. The strongest protective effects w…