The research presents strategic formulation and potential of lipid-protein nanoemulsions (LP nEs) for the delivery of resveratrol (Res). The evaluation of pseudo-ternary phase diagrams, nEs size (50-500 nm), zeta potenti...The research presents strategic formulation and potential of lipid-protein nanoemulsions (LP nEs) for the delivery of resveratrol (Res). The evaluation of pseudo-ternary phase diagrams, nEs size (50-500 nm), zeta potential (0 to -35 mV), encapsulation efficiencies, and release kinetics of bioactive facilitates the adjudication of optimum compositions. Crosslinking of the gelatin (GEL) with glutaraldehyde (GLU) or citric acid (CA) enhances the overall stability of spherical and layered nEs. The functional structure, physical encapsulation (80-95%), and time-bound release of bioactive (120 min, non-Fickian diffusion) were established using FT-IR, DSC, RP-HPLC, and UV-Vis spectroscopy. Higher stability at different temperatures (22 ± 1 °C, -4 °C, and - 20 °C), high encapsulation efficiency, and controlled release of hydrophobic bioactive demonstrate the robustness of the nEs. The use of biodegradable, food-compatible components underscores the potential of LP nEs as an innovative platform for delivering nano-bioactives in the food and medical industries.
Poor rehydration limits the use of casein-dominant powders. Here, micellar casein concentrate (MCC) was deamidated by protein glutaminase (PGase) to generate three representative degree-of-deamidation (DD) states: a cont...Poor rehydration limits the use of casein-dominant powders. Here, micellar casein concentrate (MCC) was deamidated by protein glutaminase (PGase) to generate three representative degree-of-deamidation (DD) states: a control (4% DD) and PGase-treated samples at 28% and 49% DD, before spray drying to examine rehydration of MCC powders. Increasing DD progressively improved rehydration. At 10 s, contact angles decreased from 82.2° to 69.4° and 57.9°. During 60 min dispersion, laser diffraction showed faster agglomerate breakup, and dynamic light scattering at 60 min showed smaller dispersed populations (Z-average: 1384, 346, and 198 nm). The supernatant protein fraction at pH 7.0 increased from 24% to 56% and 89%. Nitrogen adsorption and microscopy showed increased accessible surface area and porous/hollow particle features, while surface hydrophobicity decreased and ζ-potential became more negative. PGase pretreatment therefore provides an additive-free route to improve rehydration of spray-dried MCC powders by jointly modulating particle porosity and interfacial properties.
The U.S. Food and Drug Administration has revoked approval for Red 3 in food products, requiring reformulation by January 2027. To support compliance, this study introduces a rapid, efficient fluorometric method for dete...The U.S. Food and Drug Administration has revoked approval for Red 3 in food products, requiring reformulation by January 2027. To support compliance, this study introduces a rapid, efficient fluorometric method for detecting Red 3 in food samples. The procedure involves sonication with methanol, followed by direct fluorometric analysis at Red 3's peak emission wavelength (553 nm). Detection and quantitation limits reach parts-per-billion levels using either excitation at 534 nm or synchronous excitation with a 19 nm offset. The full process takes 30 min and uses 25 mL of solvent per sample. Importantly, the extraction step-taking roughly 20 min or 67% of total time-can be done simultaneously across multiple samples. This parallel processing enhances throughput and sustainability. The method's simplicity, speed, and scalability make it ideal for routine screening in regulatory and quality control labs, ensuring food safety and adherence to new FDA guidelines.
In stock farming, illegal use of non-steroidal anti-inflammatory drugs has caused food safety problems. A novel chiral derivatization reagent targeted carboxyl groups, (S)-[((R)-1-(4,6-dimethoxy-1,3,5-triazine-2-yl)-2-ox...In stock farming, illegal use of non-steroidal anti-inflammatory drugs has caused food safety problems. A novel chiral derivatization reagent targeted carboxyl groups, (S)-[((R)-1-(4,6-dimethoxy-1,3,5-triazine-2-yl)-2-oxothiazolidine-4‑carbonyl] pyroli-dine-3-amine {DMT-OTZD-3(S)-Apy}, was synthesized. After derivatization with it, the first multi-residue and simultaneous determination targeted six NSAID enantiomers in beef and mutton products was conducted. The method was validated to be selective, and got an excellent linear relationship for all enantiomers within their respective concentration ranges (r ≥ 0.9990). The average recoveries were from 91.7% to 104.3%, and the RSDs corresponding to intra-day and inter-day precision did not exceed 6.2%. The limit of detections spanned the interval of 0.30-1.42 ng/g, which were far lower than maximum residue limits established by China and the European Union. The method would provide methodology support for the risk assessment of NSAIDs in meat products from enantiomeric levels.
To enhance the flavor of fish gelatin, this study treated it with activated carbons of varying mesh sizes (≥200, 80-120, 30-60 mesh) and raw materials (wood/coconut shell). Flavor profiles were analyzed using E-nose, GC-...To enhance the flavor of fish gelatin, this study treated it with activated carbons of varying mesh sizes (≥200, 80-120, 30-60 mesh) and raw materials (wood/coconut shell). Flavor profiles were analyzed using E-nose, GC-MS, and GC-IMS, while physical properties were assessed via texture analysis, rheometry, and UV spectroscopy. Results showed that 54 and 55 volatile compounds were identified by GC-MS and GC-IMS, respectively. High-mesh activated carbons outperformed low-mesh ones in removing key fishy odor compounds (heptanal, nonanal, octanal), with wood-based carbon showing the best efficacy. Sensory evaluation indicated the most significant improvements in color and odor were achieved with wood-based 200-mesh carbon. Although all treatments reduced protein content proportionally to mesh size, gelation (19.2-19.5 °C) and melting temperatures (26.3-26.6 °C) remained stable. In conclusion, wood-based 200-mesh activated carbon effectively improves flavor while preserving gelatin's functional properties, offering theoretical support for deodorization process optimization.
Global staples include cereal grains (maize, rice, wheat, barley, and sorghum), whose nutritional value is partly limited by antinutritional factors (phytic acid, oxalates, and protease inhibitors) that limit the absorpt...Global staples include cereal grains (maize, rice, wheat, barley, and sorghum), whose nutritional value is partly limited by antinutritional factors (phytic acid, oxalates, and protease inhibitors) that limit the absorption of minerals and nutrient bioavailability. Germination is an environmentally friendly and effective bioprocess that enhances the nutritional and functional characteristics of cereals by enzymatic, biochemical, and structural changes. It decreases antinutrients and increases bioactive compounds, such as γ-aminobutyric acid (GABA), phenolics, flavonoids, vitamins, and bioactive peptides, and improves digestibility, nutrient bioaccessibility, and bioavailability. Germinated cereals have significant potential as functional foods with antidiabetic, antihypertensive, antioxidant, and anticancer potential associated with enriched phytochemicals. This review summarizes germination-induced compositional changes, functional properties, health-related effects, consumer acceptance, and safety considerations, highlighting germination as a promising strategy for producing nutrient-dense and functionally enhanced cereal foods that meet health, sustainability, and food security requirements.
Flavor is a multimodal sensory perception that plays a critical role in food production and processing and is strongly influenced by interactions among various food components. In food development, both flavor and struct...Flavor is a multimodal sensory perception that plays a critical role in food production and processing and is strongly influenced by interactions among various food components. In food development, both flavor and structural additives such as hydrocolloids have become increasingly important, making it essential to understand how they interact to optimize product quality and consumer acceptance. Hydrocolloids are long-chain heterogeneous polymers composed of polysaccharides and proteins that directly influence texture, stability and the release and perception of flavor molecules, which are critical for consumer sensory acceptance. Therefore, this review systematically explores the underlying mechanisms governing the physicochemical interactions between hydrocolloids and flavor compounds. The key factors influencing these interactions, including the intrinsic properties of hydrocolloids, the characteristics of flavor molecules, and the environmental conditions, were examined. Finally, practical applications of hydrocolloid-flavor interactions are discussed to highlight their role in achieving desirable product quality, stability, and sensory appeal.
For consumers, blood oranges with over 25% of peel red colour are considered as commercial fruits (RCF), while lower than 25% are non-commercial fruits (ONCF). The aim of this study was to evaluate, for the first time, t...For consumers, blood oranges with over 25% of peel red colour are considered as commercial fruits (RCF), while lower than 25% are non-commercial fruits (ONCF). The aim of this study was to evaluate, for the first time, the potential of combining preharvest 24-BL (0.01, 0.1, and 1 μM) with non-chilling storage (8 °C) as a synergistic strategy to upgrade ONCF into marketable fruit. Results revealed that 24-BL-treated fruit exhibited redder external and internal colouration, as well as reduced weight loss and increased firmness in both ONCF and RCF. Total anthocyanins and total phenolic compounds were also increased by the treatments. Crucially, all ONCF from 24-BL-treated trees reached the commercial standards of RCF after 20 days of storage, with 0.1 μM being the most effective concentration. Thus, preharvest 24-BL serves as a pioneering tool to maintain the postharvest quality and valorise non-commercial yield blood oranges.
Plum (Prunus domestica L.) puree is an emerging product with various potential applications. Although the enzymatic properties of plum polyphenol oxidase have been systematically studied, the effect of anti-browning trea...Plum (Prunus domestica L.) puree is an emerging product with various potential applications. Although the enzymatic properties of plum polyphenol oxidase have been systematically studied, the effect of anti-browning treatment in the plum puree and its impact on the comprehensive quality (color, aroma, nutrition) are still understudied. This study evaluates the comprehensive effect of three anti-browning methods-ascorbic acid (VC), steam blanching (Blanch), and their combined treatment (VC + Blanch)-on browning inhibition, compound profile, and aroma characteristics of plum puree. The VC + Blanch reduced browning and maintained color, and uniquely regulated nonvolatiles through antagonistic, synergistic, and protective mechanisms. Based on this pretreatment, high-pressure processing (HPP) and pasteurization (PA) were compared: PA promoted phenolics release, while HPP better preserved the fresh green aroma; PA produced more thermal-processed flavor. These findings clarify the non-additive effects of combined anti-browning and guide the process selection for plum puree production.
Calcium binding to native β-lactoglobulin (β-Lg) was quantified to clarify its role in dairy-relevant phenomena. Binding was measured across dairy relevant conditions, pH (5.5-7) and ionic strength (∼35-400 mmol/L) using...Calcium binding to native β-lactoglobulin (β-Lg) was quantified to clarify its role in dairy-relevant phenomena. Binding was measured across dairy relevant conditions, pH (5.5-7) and ionic strength (∼35-400 mmol/L) using equilibrium dialysis and inductively coupled plasma mass spectrometry (ICP-MS), with molecular dynamics simulations providing qualitative insight into binding motifs. Experimental data show that calcium binding plateaus scales linearly with intrinsic protein charge, consistent with site-specific association to Asp/Glu carboxylate groups rather than long-range electrostatics. Competitive binding by sodium ions was directly observed and explains discrepancies amongst reported binding constants. A deliberately empirical, low-parameter competitive binding model was developed for screened, dairy-relevant ionic strengths, reconciling literature values by accounting for co-ion competition and ionic strength effects. The model predicts ≤0.5 calcium ion per β-Lg monomer under milk-like conditions. The study does not model denatured state binding during heat treatment, with conclusions limited to regimes where long range electrostatics are suppressed.
This study investigated the impact of sous-vide cooking (SVC) combined with roasting on improving the flavor and sensory attributes of mackerel (Pneumatophorus japonicus). The results showed that SVC combined with roasti...This study investigated the impact of sous-vide cooking (SVC) combined with roasting on improving the flavor and sensory attributes of mackerel (Pneumatophorus japonicus). The results showed that SVC combined with roasting significantly reduced the lipid and protein oxidation in mackerel. The lactic acid and 5'-Inosinic acid (IMP) were the primary active compounds that substantially influence the taste of roasted mackerel. Gas chromatography-ion mobility spectrometry (GC-IMS) detected a total of 42 volatile compounds, mainly including aldehydes (accounting for 55% to 59%), ketones, and alcohols, of which 19 compounds were considered potential contributors to the overall aroma of the sample. The SVC pre-treatment groups showed significantly increased levels of aldehydes, including n-octanal-D, n-octanal-M, heptanal-M, and 1-hexanal-M, which contributed to fatty and nutty flavors. This study enhances the processing technique of roasted mackerel and provides a basis for the extensive application of SVC in the food processing industry.
Brown seaweeds can produce a variety of phytochemicals, such as fucoxanthin, phenolic compounds and carbohydrates, etc., showing diverse biological activities including antioxidant, antimicrobial, antitumor and immune re...Brown seaweeds can produce a variety of phytochemicals, such as fucoxanthin, phenolic compounds and carbohydrates, etc., showing diverse biological activities including antioxidant, antimicrobial, antitumor and immune regulation. These extensive biological activities make brown seaweeds candidates for the development of products or components for industrial applications. The main commercially valuable biomolecules derived from brown seaweeds are polyphenols, fucoxanthin, alginate, fucoidan and laminarin. This review described the structures, properties, biological activities and applications in the food and pharmaceutical fields of the above five high-value biomolecules from brown algae, as well as their cascade extraction processes, highlighting the future development trends and preparation prospects of these compounds.
This study decodes how cultivar (cv.), tissue type, and thermal processing affect sweet potato metabolome and antioxidant capacity by integrating UHPLC-HRMS/MS, GNPS molecular networking, UV-Vis spectroscopy, chemometric...This study decodes how cultivar (cv.), tissue type, and thermal processing affect sweet potato metabolome and antioxidant capacity by integrating UHPLC-HRMS/MS, GNPS molecular networking, UV-Vis spectroscopy, chemometrics, and in vitro assays. A total of 374 metabolites were putatively annotated, with several previously unreported phenolic acids, coumarins, lignans, alkaloids, and apocarotenoids. Multivariate data analyses showed peel-pulp differentiation as the dominant factor, followed by flesh-color-driven cv. segregation, with orange pulps enriched in carotenoids, versus peels' richness in phenolic acids, anthocyanins, and lipids. Peels displayed superior DPPH and FRAP activity, whereas pulps exhibited stronger β-carotene bleaching inhibition. Thermal processing revealed dry-heat methods retained phenolics, carotenoids, and antioxidant activity better than boiling or microwaving in Gendawy cv. pulp. UV-Vis profiling distinguished cvs., tissues, and correlated with phenolics and carotenoids. Pearson correlations highlighted apocarotenoids and hydroxycinnamates as major contributors to antioxidant effects, guiding sweet potato cvs. selection for food and nutraceutical applications.
The growing demand for plant proteins, driven by sustainability, health, and nutritional concerns, has accelerated the development of meat analogues. This study investigated the fortification of 3D-printed meat analogues...The growing demand for plant proteins, driven by sustainability, health, and nutritional concerns, has accelerated the development of meat analogues. This study investigated the fortification of 3D-printed meat analogues derived from sprouted finger millet with wheatgrass powder (WGP). Printing inks containing 0-6% WGP were evaluated for viscoelastic stability, and extrusion fidelity. Enrichment with 4% WGP (S) significantly enhanced storage modulus (G'), structural integrity, and shape fidelity (90.8%). The hardness increased from 3.12 ± 0.18 N (S) to 4.71 ± 0.20 N (S) before decreasing at 6% WGP (S) to 2.98 ± 0.19 N. Total phenolic content (TPC) increased by 105.8%, from 22.44 ± 1.25 mg GAE/g (S) to 46.20 ± 1.54 mg GAE/g (S). Sensory evaluation showed highest overall acceptability for S (7.85 ± 0.12). Excessive WGP addition (6%) disrupted protein-fiber interactions, reducing elasticity, gelation, and acceptability. These results highlight the beneficial role of wheatgrass in 3D-printed plant-based meat analogues.
This study investigates Amazonian pitaya (Hylocereus polyrhizus) peels using shaker (SEPP) and ultrasound (UEPP) extraction combined with digestion, cost analysis, and sustainability parameters. Solid-liquid ratio and ex...This study investigates Amazonian pitaya (Hylocereus polyrhizus) peels using shaker (SEPP) and ultrasound (UEPP) extraction combined with digestion, cost analysis, and sustainability parameters. Solid-liquid ratio and extraction time had their effects on total betacyanins (TB) evaluated by a full factorial design and response surface methodology. Major components of the optimized extracts included phyllocactin (SEPP: 69.85 mg/100 g; UEPP: 42.82 mg/100 g) and betanin (SEPP: 13.52 mg/100 g; UEPP: 3.49 mg/100 g). UAE yielded higher total phenolic compound content (406.28 mg GAE/100 g) and antioxidant capacities (DPPH: 13.62 μmol TE/g; ABTS: 1666.7 μmol TE/g; FRAP: 199.63 μmol Fe/g) than SEPP. Both methods are efficient for industrial-scale estimates. While SEPP presented higher simulated gastrointestinal digestion bioaccessibility than UEPP for TB in gastric (30.88%) and intestinal (11.81%) fractions and thus lower costs, UEPP shows better preservation of other bioactive compounds and lower environmental impact based on sustainable parameters.
Exposure to benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene, collectively known as PAH4, poses potential health risks to humans. The migration of PAH4 from rapeseed oil to fume particles driven by f...Exposure to benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene, collectively known as PAH4, poses potential health risks to humans. The migration of PAH4 from rapeseed oil to fume particles driven by fatty acid oxidation during frying was investigated in this study. Results showed that the amount of PAH4-d12 migrated from oil into fumes increased over time. Within the 0.43-10.0 μm particle size range, PAH4-d12 carried by fine particles (< 2.1 μm) accounts for 58.01%-72.90% of the total migration. Single-particle and chemical composition analyses revealed that aldehydes generated from oxidative degradation of unsaturated fatty acids were closely associated with the migration of PAH4-d12. The increases in acid value and total polar compounds content indicated accelerated oil deterioration, enhanced the emission of aldehydes and other oxygenated organics, and promoted PAH4-d12 migration. These findings establish a mechanistic link between fatty acid oxidation and PAHs migration, providing a scientific basis for strategies to enhance cooking safety.
The widespread use of antibiotics necessitates monitoring antibiotic residues in foods. Herein, a three-dimensional (3D) luminescent europium-organic framework (Eu-MOF) was rationally designed and fabricated. Eu-MOF exhi...The widespread use of antibiotics necessitates monitoring antibiotic residues in foods. Herein, a three-dimensional (3D) luminescent europium-organic framework (Eu-MOF) was rationally designed and fabricated. Eu-MOF exhibits a selective fluorescence response toward tetracycline (TC) and norfloxacin (NOR) among various antibiotics. Furthermore, it achieves precise discrimination of TC and NOR based on a distinct change in emission ratio (F/F). The sensor features low detection limits (TC: 58.38 nM, NOR: 0.57 μΜ) and good reusability (five cycles). The proposed sensing mechanism, primarily involving PET and IFE effects, is validated. On this basis, Eu-MOF is successfully leveraged for tracing TC and NOR in food samples, yielding recoveries of 95.01%-109.23% with relative standard deviations (RSDs) of 0.21%-3.90%. This work provides a promising discriminative sensing platform for monitoring antibiotic residues in actual food samples.
The global food system is rapidly shifting toward plant-based alternatives, requiring deeper understand of how plant proteins can be engineered to replicate the textural and functionalities of animal proteins. Central to...The global food system is rapidly shifting toward plant-based alternatives, requiring deeper understand of how plant proteins can be engineered to replicate the textural and functionalities of animal proteins. Central to this is gelation chemistry, as plant proteins possess heterogeneous structures and high thermodynamic stability that influence unfolding, aggregation, and network formation. This review summarizes emerging plant protein sources and key gelation mechanisms, including heat-induced, cold-set, acid/fermentation-induced, enzymatic and mixed-protein systems. It highlights structure-activity relationships, particularly how polysaccharides, phenolic crosslinkers, minerals, and enzymes modulate network morphology, water distribution, viscoelasticity, and digestion behaviour. Advanced modifying technologies, including high-pressure processing, ultrasound, pulsed electric field, cold plasma, irradiation, extrusion, electrospinning, microfluidic spinning and 3D/4D printing are discussed for their impact on protein conformation and microstructure. The review also addresses application-driven design, market trends, and regulatory aspects, offering a chemistry-based framework for designing next-generation plant protein gels.
Accurate ripeness assessment is essential for optimizing harvest timing, storage management and commercial grading in climacteric fruit supply chains. However, conventional methods rely on destructive physicochemical mea...Accurate ripeness assessment is essential for optimizing harvest timing, storage management and commercial grading in climacteric fruit supply chains. However, conventional methods rely on destructive physicochemical measurements that limit scalability and real-time application. Here we develop a physically informed deep learning framework for non-destructive apricot (Prunus armeniaca L.) ripeness classification by integrating physicochemical clustering with image-based analysis. Ripeness labels were defined using combined hardness, °Brix and color parameters, with an independent firmness-based subset used for external validation. A ResNet18 convolutional neural network trained on segmented and augmented images achieved 88.6% accuracy in cross-validation (Macro F1 = 0.888). Performance declined to 63.08% accuracy (Macro F1 = 0.459) on the independent subset, reflecting the continuous nature of ripening transitions. CNN prediction scores were significantly associated with physicochemical ripeness indicators (R = 0.442, p < 0.001), demonstrating that learned visual features capture biologically meaningful ripening signals and enabling more reliable AI-assisted fruit grading.
Defective coffee beans significantly compromise the flavor quality of Robusta coffee (Coffea canephora L.). This study presents a comprehensive volatile organic compound (VOC) profiling of twelve defect categories in Rob...Defective coffee beans significantly compromise the flavor quality of Robusta coffee (Coffea canephora L.). This study presents a comprehensive volatile organic compound (VOC) profiling of twelve defect categories in Robusta green coffee beans from Bulukumba, Indonesia, using Monolithic Material Sorptive Extraction coupled with gas chromatography-mass spectrometry (MMSE-GC-MS). Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) in independent triplicates were applied to discriminate volatile patterns across defect types, with validation on commercial-grade unsorted Robusta samples from three origins. A total of 42 volatile compounds were tentatively identified, spanning pyrazines, furans, aldehydes, alcohols, phenols, esters, acids, terpenes, and sulfur compounds. PCA explained 57.8% of total variance, with bean versus non-bean distinction as the primary axis of differentiation, HCA resolved three major clusters. Selected markers remained detectable in commercial-grade samples across origins. MMSE-GC-MS combined with multivariate analysis offers a sensitive, chemistry-informed framework for objective Robusta defect discrimination, complementing conventional visual inspection.