This study evaluated the stability of vitamin D3 in different milled fractions of fortified wheat flour during storage under different, controlled temperature and RH conditions. All the flour fractions (HM-CWF, HM-FWF, RM-WF, RM-MF) were fortified with vitamin D3 and stored at 27 ± 2 °C/65 ± 5
Reducing fat content in mayonnaise without compromising texture, stability, and sensory appeal remains a key challenge for food product developers. Saffron corm starch (SCS) is an underutilized ingredient with promising functional properties, while guar gum (GG) is a well-known hydrocolloid used in food formulations. This study investigated the combined application of SCS and GG as fat replacers in low-fat mayonnaise (LFM). Formulation optimization was performed using response surface methodology (RSM) to assess the effects of SCS, GG, and oil content on texture, emulsion stability, and color (L* value). A quadratic model best described texture and stability responses (R² = 0.99 and 0.94), while a linear model fit the L* response (R² = 0.63). The optimized LFM formulation, containing 6.59
Vacuum packaging is widely used to extend the shelf life of meat products, but microbial spoilage remains a major challenge during refrigerated storage (4 °C). This study aimed to characterize the microbial diversity and community succession of vacuum-packaged (VP) sliced cooked ham stored at 4 °C over its 60-day shelf life. We combined a culture-dependent method based on selective medium isolation with a culture-independent approach using high-throughput sequencing (HTS), providing complementary evidence for characterizing microbial succession and identifying spoilage-associated bacteria. HTS analysis of the V3–V4 region of the 16S rRNA gene generated 1,635,663 sequences from 15 samples, identifying 238 bacterial genera belonging to 15 phyla. At the initial stage, the microbial community was dominated by Lactobacillus (69.00
This study presents a rapid, non-destructive computer-vision framework using multidimensional macroscopic features and convolutional neural network (CNN)-based classification to discriminate tea samples from 15 origins in China. The origins were distributed among five major tea categories: green, black, yellow, white, and dark tea. The dataset comprised 300 tea samples, with 20 independently coded samples per origin. Dry and wet state images were acquired under standardized imaging conditions, and three groups of image derived features were extracted: RGB and CIE XYZ chromaticity variables, image derived visible band peak-response variables, and gray-level co-occurrence matrix (GLCM) texture descriptors. Principal component analysis (PCA) showed that PC1 and PC2 explained 54
Biodegradable edible coatings are a promising strategy for meat preservation, reducing reliance on synthetic packaging. Seed mucilages like that from Lepidium perfoliatum (MLP) offer excellent film-forming properties, while probiotic-derived metabolites such as Lactobacillus helveticus N720 cell-free supernatant (CFS) provide antimicrobial and antioxidant benefits. This study aimed to evaluate MLP enriched with 0
