Volume 59, Issue 7, July 2024

This review aimed to compare the main differences among mountain and lowland dairies in terms of chemical composition, physical and sensory properties and microflora. Mountain products have superior fatty acids, terpenes and sensory profiles.

This article reviews the influence of ultrasonic treatment on protein extraction, modification (structure and function) and application.

Barley grains have demonstrated their potential as a functional food with a wide range of benefits for type 2 diabetes management, attributed to their high dietary fibre content, a diverse array of phytochemicals, and bioactive peptides.

Applications of glycosylated proteins in food and medicine industry.

Fermented vegetables are nutritionally beneficial and promote good health. This article comprehensively reviews factors influencing vegetable fermentation; diverse functions performed by lactic acid bacteria throughout the fermentation process and assesses the current industrialisation status of vegetable fermentation in China. It serves as a valuable reference for promoting high-quality development within the fermented vegetable industry.

Proteins from different marine organisms can be extracted and digested using various methods. The right novel pre-treatments and hydrolytic means coupled with separation and purification techniques can enhance the biofunctional attributes of the derived peptides. These are linked to the relationships between the structure and activity of peptides, dovetailing with their application in the food and healthcare industries.

Combining cultured meat elements with plant material creating hybrid food products may provide viable routes to market.

A functional hydrogel for functional foods using methylcellulose and commercial olive powder derived from olive mill wastewater was developed based on minimum HX loss and acceptable sensory properties. The hydrogel used in two functional food recipes (a dessert and an appetiser) provides the health claims of EFSA (2 mg per day of HX).

Construction process of conversion platform and enzymatic catalytic products.

Present work highlights about implication of ultrasonication in black wheat starch modification and usage of modified starch in improving pasta quality attributes.

An oxidised porous starch carrier system for caffeine delivery was constructed via 2,2,6,6-tetramethylpiperidoxyl (TEMPO) oxidation, achieving a high loading capacity and long-term gastrointestinal release of caffeine.

In order to investigate the effect of different storage temperatures (0, 4, and −8 °C) on the quality of Antarctic krill, we examined the metabolites of Antarctic krill during the storage period using non-targeted metabolomics. In addition, moisture, pH, His, TVB-N and other components were measured. The results provide insights into the processing and storage stability of Antarctic krill during different storage processes.

This study evaluates the physicochemical and sensory attributes of black-and-white Tegu meat as a potential alternative protein source. Findings suggest a notable content of unsaturated fatty acids but unfavourable dry texture and colour. Further exploration of preparation methods is vital for promoting its consumption.

This study presents pigmented probiotic jelly candies using Bacillus 63-11, coated with maltodextrin or sodium alginate. The coatings maintain optimal probiotic viability, tolerance, and sensory appeal. The research also explores potential antagonism against oral and foodborne pathogens, and its effect on commercial probiotics, providing valuable insights for potential commercialization.

Nisin and quorum quenching furanones alter the ecology of biofilm formed by psychrotrophic bacteria present in raw milk.

Inclusion of essential oil vapours of rosemary and lemon in the protective atmosphere packaging to manage the shelf life of three fishery products (swordfish steaks, bluefin tuna steaks and Argentinian prawns).

Green-lipped mussels extracted by organic solvents and supercritical carbon dioxide (CO₂). The lipid classes are analysed using TLC-FID and GC–MS to detect FFAs, while DPPH determines antioxidant levels. Anti-inflammatory are analysed from cytokine production. Results show that oil extracts have anti-inflammatory effects.

The impact of pectinase treatments on the characteristics of dried (lyophilised) blends of whey protein concentrate and sunflower meal, subjected to heating, ultrasonication, or a combination of both (referred to as thermosonication).

This article prepared PFPP-GMY with added amounts of 0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%, and tested its acidity, STS, texture, microstructure, active ingredients, and antioxidant activity. The results showed that the 1.0% sample exhibited good overall quality, and the addition of PFPP had a positive impact on the quality structure and active ingredients of GMY. The title of the image abstract is: the impact of PFPP on the physicochemical and active ingredients of GMY.

Gluten fractions decreased the digestion of wheat starch with lauric acid system ascribed to the formation of WS–LA and/or WS–LA–protein complexes with high short-range ordered structure, which decreased the swelling power and leaching of starch. Furthermore, gluten fractions had greater influence on the digestion of WS with LA system under alkaline conditions than non-alkaline conditions.

The graphical abstract outlines the development process and key characteristics of a novel Tigernut Milk Pudding (TNP), highlighting its texture, proximate composition and food-borne pathogen-free nature. It also compares TNP with commercial milk pudding in terms of total flavonoid content (TFC), phenolic content (TPC) and overall organoleptic score.

The present study investigated the effects of flour extraction rate (35%–100%) on digestion characteristics of wheat flour protein using in vitro gastrointestinal digestion model. Wheat flour of 85% extraction rate has the highest degree of protein hydrolysis. The flour extraction rate continues to increase, which is not conducive to improving the utilisation rate of protein.

Incorporating Gryllus bimaculatus powder in gluten-free cereal flours led to darker coloration and enhanced protein, fat and fibre. G. bimaculatus powder showed potential in texture and internal structure modification by reducing swelling power, water and oil absorption. The blends showed an increased water solubility index and lacked emulsion activity.

Shrimp (Penaeus vannamei) underwent both conventional freezing and magnetic field-assisted freezing, and the shrimp meat's metabolites were scrutinised via metabonomic analysis techniques. This research offers crucial insights into the intricate molecular mechanisms behind magnetic field-assisted freezing.

Egg yolk peptide (EYP) was prepared by enzymatic hydrolysis and ultrafiltration of egg yolk protein, and then chelated with Fe to produce egg yolk peptide-Fe (EYP-Fe)，which showed good heat tolerance, alkalinity and digestion tolerance.

W/O/W microencapsulation protected the Lactiplantibacillus plantarum L₃ activities from adverse environment. Yoghurt treatment changed the adhesive features and immunomodulatory activities of L. plantarum L₃ in a storage-time dependent way.

The PEN3 electronic nose achieved 100% and 99.8% accuracies for Random forest and SVM models, respectively, distinguishing eight storage day classes for frigate tuna freshness. Key sensors were identified as W2S, W1S, W1W, W3S, and W6S. TVB-N analysis was used to develop freshness levels: ‘Fresh’ (0–6 days), ‘Moderately fresh’ (7–9 days), and ‘Unsuitable for consumption’ (>10 days).

Potato protein Isolate showed resistance to moderate pressure level (400 MPa) and long pressure application times were required to induce significant protein denaturation/aggregation (≥24 h) and to optimally modify its interfacial properties (8 h).

The fermented tea would appear to have some advantages over the green tea. However, the presence and density of B. cereus should be monitored.

The microbial succession, free amino acid contents, volatile compound evolutions, sensory attributes and the relationship between key volatiles and sensory properties were investigated during the processing of Jinhua ham with P. aethiopicum (PA) or P. chrysogenum (PC) inoculation. The results indicated that the inoculation of Penicillium could enhance the flavour quality of Jinhua ham.

The microbial quality and safety on two types of unpasteurised juices in Lleida was evaluated. No Salmonella spp., L. monocytogenes, or E. coli were detected.

This study qualitatively and quantitatively analysed the flavonoid profiles of durian fruit rind extract and fractions obtained via silica gel column chromatography and evaluated in vitro anti-inflammatory and anti-xanthine oxidase activity of these extracts. The resulting flavonoid-rich extract showed potential for pharmaceutical applications.

In this study, differences in fat composition and nutritional quality were evidenced in different retail milk labels, while no substantial differences were detected for sensory properties. Consumers' perceptions did not match with objective quality evidenced by analytical data, since the added value given by the distinct quality of fat for milk certification was not recognised by consumers involved in the survey.

In this study, the effect of heating processes on physico-chemical and bioactive compounds (total phenol, total flavonoid and total carotenoid), antioxidant activities, phenolic components and mineral contents of rocket (Eruca sativa Mill.) leaves was investigated.

In this study, the effect of roasting, boiling and germination processes on bioactive compounds, antioxidant capacity, fatty acid and phenolic profiles and biogenic elements of quinoa seed and oils was investigated.

Antifungal effect of Lippia berlandieri S. (Mexican oregano) EO incorporated into alginate to coat tomato stems inoculated with Penicillium commune, Fusarium spp., or Cladosporium herbarum. Two treatment types were assessed (tomato inoculated and coated and tomato coated and inoculated). Mould growth was described with probabilistic and time-to-growth predictive models.

This study recommends using micronized dehulled sunflower press-cake (DSPC) for a protein-rich sports beverage. It highlights DSPC's nutritional profile and functional properties. Additionally, textural analyses of four distinct dispersions were conducted as an initial endeavour to comprehend the behaviour of micronized DSPC within a sports beverage formulation.

Schematic diagram of the experimental procedure.

This study demonstrates that Cinnamomum camphora essential oil (CEO) effectively inhibits Fusarium oxysporum-induced decay in postharvest blueberries by disrupting fungal cell membrane integrity and enhancing blueberry defence mechanisms. The findings suggest that CEO, as an eco-friendly alternative to synthetic fungicides, can mitigate primary fungal invasion and improve blueberry preservation during postharvest storage.

Critic acid-loaded Hβ zeolite (F) with strong acid sties and great surface area has been shown to not only decolorize sesame oil but also improve its nutritional value and reduce harmful substances.

This research underscored the crucial role of Alcalase and Flavourzyme in generating antibacterial peptides. Certain fractions of mung bean and adzuki bean protein hydrolysates contained bioactive peptides against S. aureus and S. Typhimurium. Interestingly, small cationic peptides containing lysine with an amphipathic nature were a key factor in inhibiting S. aureus.

Graphical representation of characterisation of wholegrain composite for pretzels.

Flaxseed cake (FC) is a viable substitute for alkaline phosphate in mortadellas. FC maintains emulsion stability and preserves colour attributes. FC's impact on TBARS suggests pairing with antioxidants to optimise the product. FC maintained desired sensory attributes in low-phosphate mortadella.

The study provided the information about the potential functional polysaccharides from blackberry seed, which was a by-product during processing of blackberry. More importantly, ultrasound and enzyme-assisted may be used in the industry to obtain blackberry seed polysaccharides with higher antioxidant capacities, α-amylase and α-glucosidase inhibitory rates.

Storage conditions had significant influence on aflatoxins accumulation in Chrysanthemum morifolium after inoculation with Aspergillus parasiticus. Stronger negative correlations were observed between active constituents and total aflatoxins, and the antioxidant activities were highly linked to the contents of active constituents.

Curdlan's water-holding and gelation properties are desirable in developing high-quality sweet potato oatmeal mixed-grain noodles. By incorporating Curdlan, industrial production of sweet potato oatmeal mixed-grain noodles can meet the expectations of both manufacturers and consumers. Thus, it presents a significant opportunity for the industrial production of sweet potato oatmeal composite mixed-grain noodles.

Microfluidization technique was used for olives to change the cell wall structure and decrease the size of oil droplets and the effect of olive type on the physicochemical properties of green, black and raw olives were investigated.

Polyphenol concentration and profile in plant-based materials, such as berry waste, were significantly influenced by drying methods. However, the product structure was found to be critical for the bioaccessibility of antioxidant compounds. Hot air-drying (i.e., in fluidised-bed) showed better performance compared to freeze-drying when producing healthy ingredients from elderberry pomace.

In this research, sodium caseinate (NaCAS) was explored as an alternative biopolymer to improve electrospun pullulan (PUL) nanofibres. Replacing PUL with 50% NaCAS resulted in optimal viscosity, conductivity, and thermal stability. The resulting nanofibres exhibit promising properties for applications in food and bioencapsulation.

In this study, the nutritional and functional quality of an underutilised Australian native gain (NG) was compared to wheat. The NG was shown to contain greater levels of protein, fats, essential minerals and elements, a greater polyphenol content and antioxidant potential. The NG also contains very low level of gluten.

The gelatin hydrolysate could retard the weight loss and shrimp muscle protein denaturation during the freeze–thawed process comparable to mixed phosphate. The findings suggest that it could be an effective alternative to traditional cryoprotectants, providing benefits for shrimp quality preservation during freezing and frozen storage.

This study successfully produced freeze-dried white cheese powder using whey protein isolate and carboxymethyl cellulose, with the optimal formulation determined based on powder properties. The research also evaluated the impact of this cheese powder on the quality characteristics of bread, highlighting its potential as a functional ingredient.

This study explored combined effect of prebiotics combinations in modulating probiotics growth for rational synergistic synbiotics development for the first time based on SynergyFinder 3.0. No underlying synergistic relationships were found during the static in vitro batch fermentation, but rather the superposition effects based on the ZIP model.

The study demonstrated a better controlled release of allyl isothiocyanates into packaging headspace from the film containing larger quantity of ground mustard seed at higher relative humidity. This study also proposed the mechanism of AITC release from the film materials, describing the diffusion from ground mustard seeds through film and headspace.

In this study, mandarin fish was fermented by using different fermenters, and the effects of different fermenters on the quality and flavour of fermented mandarin fish were investigated by analysing indicators such as pH, salt content, moisture content, thiobarbituric acid, microbial community, free amino acids and volatile compounds.

Evaluating bioaccessibility in adult supplementation is crucial for optimising nutrient intake; employing an in vitro SBET extraction procedure allows for precise assessment, informing on mineral absorption mechanisms within the human body and enhancing comprehension of supplementation efficacy.

The current work was carried out to enhance the quality (including product colour, rehydration performance, textural properties, product cracking rate and sensory evaluation) of microwave freeze-dried prepared taro balls, a popular starch-based food product, by synergistic addition of guar gum and sodium bicarbonate.

The present study aimed to identify microalgal strains that can cope with high alkalinity and aeration rates. Eight strains were investigated; the microalgae Chlorella vulgaris, Scenedesmus almeriensis and Nannochloropsis gaditana were the only ones that were able to grow under these conditions.

This study showed that after 60 days, L-theanine, caffeine and DPPH activity of undried/liquid white tea infusions decreased. However, L-theanine, caffeine and DPPH activities of freeze-dried and spray-dried samples were more stable. Both drying techniques are reliable for preserving tea preparations, yielding functional products with stable antioxidant activity and moisture.

The extract is produced from mangosteen peels, tested for its antimicrobial activities and applied to beef burgers as a natural preservative to replace artificial ones.

The pH-shifting treatment of co-assembly hybrid SPI and WP not only enhanced the solubility of SPI and solved the dilemma of its low solubility, but also improved the gel properties of SPI, which led to a wider range of applications in gel compounded food products.

FMHIC with balanced nutrition and safety advantages can regulate lipid metabolism and intestinal flora, and a variety of bacteria have strong correlation with serum and liver indexes.

Chemical Modification of Sesame protein was demonstrated via FTIR and X-ray, leading to substantial functional enhancements. Acylation with lauroyl chloride and acetic anhydride offers benefits in key functional properties of sesame protein.

Surimi interaction with polysaccharides (TKP and TS) at different concentrations was investigated, and the physicochemical and microstructural properties of surimi gel were analysed. Results indicated that polysaccharide particle size impacted the microstructure of surimi gel.

Pineapple stem starch (PSS) improved the structure and textural properties of noodles by increasing network structure, hardness and chewiness and, thereby enhancing sensory quality. Likewise, noodles with a high level of PSS also contain a high content of slowly digestible starch and resistant starch, which can benefit human health.

In this study, the effect of roasting in pan on some chemical properties and fatty acid composition of oils obtained by different extraction methods and also to determine the total phenol, flavonoid, antioxidant, and phenolic component contents of roasted chia seeds were investigated.

This study evaluates, for the first time, the impact of in vitro gastrointestinal digestion on the bioaccessibility and bioactivity of phenolics-rich CSS extracts prepared by microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE).

The gel-forming properties of Bambara globulin and its sub-fractions were investigated for potential applications in foods as an alternative pulse grain protein. Bambara globulin revealed major vicilin and minor legumin fractions. Structural and conformational differences significantly influenced their gelation behaviours, with legumin yielding a less stable and rigid gel structure.

There is a positive correlation between seven microorganisms and eighteen volatile compounds, which may be the core microorganisms in the fermentation process of chestnut rice wine.

DBD-ACP treatment has an important effect on the nutritional quality, physicochemical properties and processing quality of cereals. DBD-ACP technology is used to regulate food ingredients and is applied to the development of new food ingredients, functional food design, customised food production and other fields to promote the healthy and sustainable development of the food industry.

The study utilised and optimised multiple Enzyme-Linked Immunosorbent Assay (ELISA) approaches for the detection of goat's milk casein. Results revealed that sandwich ELISA showed a good signal-to-noise ratio at 1 mg mL⁻¹. Indirect ELISA exhibited a higher signal-to-noise ratio without any heat treatment compared to direct ELISA at 10 μg mL⁻¹ of goat's milk casein.

Pectin Hp, Pectin Eh and Pectin Hp-Eh were extracted from Euryale ferox fruit peel. The three pectins exhibited potential as aqueous gels and antioxidant activities.

Eugenol treatment was conducive to maintaining the nutritional quality of grapes. Eugenol regulated gene expression of metabolic pathways related to nutritional quality.

Three physical treatments were tested towards wine-yeast and the results showed a different correlation increase of the lag phase vs. viability loss.

Solid-state fermentation by Aspergillus niger and Lactobacillus plantarum improved the content of bioactive compounds and physicochemical properties of wheat bran. Whole wheat bread supplemented with the fermented bran displayed enhanced textual and sensory profiles with upgraded quality.

Cold water extract prepared from the leaves of the GOOD cultivar (GO-L-CW) significantly increased the secretion of immunostimulatory factors. The high molecular polysaccharide fraction isolated from GO-L-CW (GO-L-CW-HMW) enhances macrophage activation. GO-L-CW-HMW increased the mRNA levels of genes encoding macrophage activation and triggered the phosphorylation of ERK and p38 of MAPK along with p65 and IκBα of the NF-κB family.

Antioxidant peptides from black soldier fly larval Proteins (BSFLP), PFCPK and ADFW, were identified via gastrointestinal simulation, LC–MS/MS, and virtual screening. These peptides exhibit significant antioxidant properties, potentially via Keap1/Nrf2 pathway modulation. This research highlights BSFLP's potential as a natural antioxidant source for the food, pharmaceutical, and cosmetic industries.