ABSTRACT Black soldier fly ( Hermetia illucens ) has become a significant protein source owing to its ease of rearing, high yield, exceptional bioconversion efficiency, and rich nutritional profile. By efficiently converting organic waste into high‐value protein and lipids, black soldier fly larvae not only mitigate environmental pollution but also alleviate global pressures on food and feed resources, thereby providing support for the development of sustainable food systems and circular agriculture. This review summarizes the current status of black soldier fly larvae as a novel protein resource in feed and food, demonstrates the major challenges hindering their large‐scale industrialization, and outlines future development trajectories and prospects. This paper can provide a theoretical basis for the targeted development and industrial application of functional protein products derived from black soldier fly.
ABSTRACT This study aimed to investigate the presence of non‐declared species DNA and characterize histological tissue composition in meat products using an integrated analytical approach to identify compositional deviations as well as potential regulatory concerns. A total of 153 samples were analyzed, including processed meat products (heat‐treated sucuk, salami, sausage, döner, and pastirma) and raw meat products (meatballs and minced meat). Animal species identification was performed using polymerase chain reaction (PCR) targeting the mitochondrial 12S rRNA gene, while tissue composition was evaluated histologically using Crossmon's modified triple stain. Most samples (92.8%) were compliant with the label‐declared animal species, whereas non‐declared species DNA was detected in 5.9% of the samples. However, histological evaluation revealed marked compositional deviations, ranging from formulation‐related variability to the occasional detection of prohibited tissues. In particular, skeletal muscle content was reduced across most processed samples, whereas adipose and connective tissues predominated. In contrast, raw meat products, particularly minced meat, exhibited higher skeletal muscle content and a more limited range of non‐muscular tissues. Some processed samples also contained non‐muscular tissues such as smooth muscle, uterus, kidney, skin, and esophagus, although tissues with direct regulatory relevance were detected only occasionally. These findings indicate that the combined use of molecular and histological analyses provides a more comprehensive assessment of meat product integrity by capturing both species authentication and quality‐ or compliance‐related compositional deviations.
ABSTRACT Mango ( Mangifera indica L.) dry matter (DM) content is a critical quality indicator determining consumer acceptance and commercial value, yet conventional oven‐drying methods are destructive and time‐consuming. Visible and near‐infrared (Vis‐NIR) spectroscopy offers a rapid and non‐consumptive alternative, but existing models suffer from poor generalizability due to spectrally homogeneous training sets. To address this limitation, we designed a diverse sampling strategy encompassing three cultivars, two production regions, and three harvest years, yielding 2,787 mango samples with DM content ranging from 9.46% to 22.95%. We propose a hybrid modeling framework named L1‐BO‐SVR integrating L1‐regularized feature selection with Bayesian optimization (BO) enhanced support vector regression (SVR). The L1‐BO‐SVR model selected 94 informative wavelengths from 234 variables and achieved excellent predictive performance, with R 2 P of 0.947 and RMSE P of 0.443%, substantially outperforming full‐spectrum models with R 2 P of 0.895 and conventional preprocessing‐model combinations. Critically, the small performance gaps among training, cross‐validation, and test sets confirm robust generalization with minimal overfitting. These results demonstrate that diverse sampling combined with L1‐BO‐SVR effectively overcomes the “machine memorization” pitfall, enabling reliable and generalizable Vis‐NIR prediction of mango DM content across diverse production conditions, a critical advantage for practical deployment in real‐world supply chains.
ABSTRACT Oak honey is a type of honeydew honey that is in demand among consumers due to its remarkable functional properties. In this study, the individual phenolic profile and total phenolic content of oak honey samples collected from different locations in Türkiye, as well as their antioxidant and antimicrobial activities, were evaluated. Additionally, principal component analysis (PCA) was performed to observe similarities and differences among the obtained results. Analyses conducted using liquid chromatography‐tandem mass spectrometry (LC‐MS/MS) revealed that the total individual phenolic content of samples ranged between 12.84–41.81 µg/g. Among the 28 phenolics screened in samples, gallocatechin + epigallocatechin (0.206–17.536 µg/g), followed by gallic acid (1.884–5.369 µg/g) and pinobanksin (0.657–5.468 µg/g), were identified as the major phenolic compounds detected in the samples. Furthermore, the total phenolic content for the 21 honey samples examined in the study varied between 0.18–0.62 mg gallic acid equivalent (GAE)/g, with an average value detected as 0.42 mg GAE/g. Radical quenching activity results determined by the 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) test varied between 0.13–0.26 mg Trolox equivalent (TE)/g, with an average value identified as 0.21 mg TE/g. In antimicrobial activity assays, while oak honey samples prepared at a concentration of 80% (w/v) showed no inhibitory effect against Candida strains, they were observed to exhibit varying levels of inhibitory activity against Gram‐positive and Gram‐negative bacteria. The results revealed that, while samples obtained from the same phytogeographical region exhibited similarities in certain phenolic characteristics, they demonstrated significant differences in terms of phenolic profile and bioactive properties.
ABSTRACT This study systematically investigated the extraction and identification of umami peptides, as well as their mechanism for masking bitterness. The hydrolysate of Antarctic krill was isolated and purified, and umami components were identified through sensory evaluation and instrumental analysis. 12 potential umami peptides were obtained via virtual screening using databases. ERDWPEGRG, EHFETATRD, and DWPEGR were selected for functional validation based on molecular docking binding energy screening. The results showed that the three umami peptides had bitter taste inhibition efficiencies of 81.14%, 92.16%, and 93.02%. Molecular docking analysis revealed that the binding sites of the three umami peptides (Phe 76, Trp 89, Val 180) overlap with those of quinine sulfate, indicating that they exert their masking effect through competitive binding to the bitter taste receptor. This research will provide a theoretical basis for developing natural, safe bitterness‐masking agents and advance the process of high‐value utilization of Antarctic krill.
