The present study developed a chemometric-guided authentication workflow integrating Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy and gas chromatography-mass spectrometry (GC–MS)-based fatty acid methyl ester (FAME) profiling for the authentication of lard, beef tallow, and their binary mixtures. ATR-FTIR served as a rapid, non-destructive screening tool, revealing characteristic triglyceride-associated bands at 3007 cm⁻¹ (cis = C–H stretching), 2916 and 2848 cm⁻¹ (CH₂ stretching), 1743 cm⁻¹ (ester C = O stretching), and 1625 cm⁻¹ (C= C stretching). Principal component analysis (PCA) of the second-derivative ATR-FTIR spectra explained 85.0
The expansion of the craft beer market has intensified the search for microbial strains that can enhance sensory complexity and fermentation efficiency. Catharina Sour beer requires yeasts that tolerate low pH, exhibit good attenuation, produce moderate ethanol, and have a balanced aromatic profile. In this study, 11 Saccharomyces cerevisiae strains isolated from different substrates were compared with the commercial strain SafAle™ S-04 to assess their potential to produce Catharina Sour. The strains were evaluated for carbohydrate assimilation and fermentation ability, ethanol tolerance (5.5
The valorization of agri-food residues increasingly relies on mild, water-based processes capable of recovering intact polysaccharides for food and biorefinery applications. However, the structural diversity of lignocellulosic by-products, and the dominant role of lignin in limiting accessibility, often restricts hemicellulose extraction under gentle conditions. Here, we evaluated a laccase-assisted approach to loosen biomass architecture and improve hydrothermal extraction of lignocellulosic residues, such as nutshells, leafy biomass, and fruit processing wastes, at 150 °C, the standard temperature for hemicellulose solubilization, and at a milder 125 °C, where extraction is usually limited. A comprehensive molecular characterization of insoluble dietary fiber revealed lignin contents ranging from 8 to 72
Black raspberry (Rubus occidentalis L.) is a rich source of anthocyanins with recognized health benefits. However, the utilization of its processing by-products in confectionery or functional foods remains limited. This study aimed to develop and evaluate functional jelly systems by incorporating black raspberry pomace extract (BRPE) and replacing conventional ingredients (gelatin with pectin and sucrose with inulin). For comparison, jelly formulations were prepared using gelatin or pectin as gelling agents and sucrose or inulin as sweeteners, with or without 3
This study aims to explore the browning inhibition mechanism of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus fermentation on fresh-cut shredded potatoes (FCSP) and its impact on product quality after fermentation. The results showed that Lp. plantarum and L. rhamnosus fermentation significantly enhanced the antioxidant capacity of FCSP, increased the contents of total phenols and total flavonoids, inhibited the activities of key browning-related enzymes (polyphenol oxidase, PPO; peroxidase, POD), improved the activity of superoxide dismutase (SOD), alleviated membrane lipid oxidation, and reduced malondialdehyde (MDA) content. In addition, fermented FCSP maintained better springiness, hardness, chewiness, and cohesiveness, retained a bright color with a low browning index. Meanwhile, the content of lipid-derived flavor compounds in fermented FCSP increased, giving the product a more layered aroma. Compared with single-strain fermentation, mixed-culture fermentation exhibited superior effects in inhibiting browning and improving product quality. This study provides a new research perspective for the preservation and processing of fresh-cut fruits and vegetables.
Cream-like emulsions were characterized and evaluated for curcumin encapsulation and stabilization in dispersed lipid phase. Emulsions were prepared with sodium caseinate or Tween 80 as emulsifier, xanthan gum as stabilizer, and sunflower oil with or without a fraction of palm or coconut oil as lipid phase. The use of Tween 80 produced smaller individual oil droplets, but promoted their aggregation via partial coalescence in the presence of palm oil due to the formation of a thin, uncharged interfacial film and a partially crystallized lipid phase. Conversely, sodium caseinate prevented partial coalescence despite fat crystallization because of electrostatic and steric repulsions between droplets. All systems presented relatively low creaming indices (< 5
Chia seeds (Salvia hispanica L.) have emerged as one of the most promising plant-based functional ingredients owing to their high contents of α-linolenic acid, dietary fiber, protein, and antioxidant compounds. This narrative review critically evaluates the nutritional composition, techno-functional properties, processing technologies, and food applications of chia seeds and their main derivatives, including mucilage, oil, and protein-rich fractions. Conventional and emerging processing technologies, such as cold pressing, supercritical fluid extraction, ultrasound-assisted extraction, microwave-assisted extraction, pulsed electric fields, subcritical water hydrolysis, and atmospheric cold plasma, are compared in terms of extraction efficiency, bioactive compound preservation, and functional performance. Chia-derived ingredients exhibit excellent hydration, emulsifying, stabilizing, and gel-forming properties, enabling their successful incorporation into bakery products, dairy foods, beverages, meat analogs, and gluten-free formulations as fat replacers, egg replacers, and clean-label hydrocolloids. Nevertheless, industrial implementation remains constrained by oxidative instability of α-linolenic acid, variability in ingredient functionality, sensory limitations, and processing contaminants’ formation under severe thermal conditions. Overall, the review highlights that the future development of chia-based ingredients depends on matrix-specific process optimization, improved stabilization strategies, standardized characterization protocols, and validation under industrial and sensory conditions to fully exploit their potential in sustainable next-generation food systems.
This study investigated the effects of chlorogenic acid (ChlA) applications on postharvest quality characteristics and biochemical components of sweet cherry (Prunus avium L. cv. ‘0900 Ziraat’) fruit. Fruits were treated with control, 0.5, 1.0, and 1.5 mM ChlA and stored at 4 ± 0.5 °C for 21 days. Storage significantly increased weight loss and decay rate while reducing respiration rate and biochemical quality. At the end of storage, the 1.5 mM ChlA treatment reduced weight loss from 8.32
The increasing interest in functional and sustainable alternatives to dairy products has driven the development of fermented plant-based foods. However, the diversity of plant matrices, microbial cultures, and fermentation strategies employed in these products requires a comprehensive evaluation of their technological and functional potential. This systematic review, conducted according to PRISMA guidelines, analysed 64 studies published from January 2015 to April 2025 concerning the development of fermented plant-based products and dairy analogues. The review focused on plant matrices, the use of lactic acid bacteria (LAB) strains, and the applied fermentation strategies. The most extensively studied matrices are soy, oat, and rice. The most widely applied microorganisms include Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, and emerging probiotic strains such as Weissella confusa. Other microorganisms have also been used in the fermentation of underutilised food matrices. Beverages predominated among the developed products. Ice creams and plant-based yoghurts have also been reported. Symbiotic formulations, including the addition of prebiotics such as inulin and fructooligosaccharides, were also explored. Studies showed that fermentation is an effective process to improve texture and volatile profiles and to reduce antinutritional factors. Some reported formulations achieved high probiotic viability and survival under simulated gastrointestinal conditions. This review provides an integrated perspective on the relationship among plant matrices, microbial selection, and fermentation approaches, highlighting current advances, technological challenges, and future directions for developing fermented plant-based dairy analogues.
Soy okara is a dietary fiber-rich side stream residue from tofu production, but its limited digestibility and sensory properties restrict its application in food systems. This study investigates a novel two-step fermentation strategy combining solid-state fermentation with Cyclocybe aegerita and subsequent submerged fermentation with five food-associated lactic acid bacteria (LAB) strains (Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, Lactiplantibacillus plantarum, Pediococcus acidilactici, and Pediococcus pentosaceus) to improve nutrient accessibility, sensory properties, and bioactive functionality of soy okara. Fungal fermentation served as an active bioconversion step, improving nutrient accessibility for subsequent bacterial fermentation. C. aegerita reduced total fiber content by approximately 22
Gelatin is widely used in food, pharmaceutical, and nutraceutical products; however, extensive processing during gelatin production can compromise DNA integrity and complicate the detection of source-specific biomarkers. This study compared the performance of DNA-based real-time PCR (qPCR) and peptide-based Q-Exactive Orbitrap LC–MS/MS approaches for the detection of fish gelatin-derived biomarkers in commercial products and evaluated their performance across different product matrices. A total of 55 commercial products declared by their manufacturers to contain fish gelatin, including gelatin powders, capsules, tablets, and complex supplements, were analyzed using both methods. Fish DNA detection was performed by species-specific qPCR, while collagen-derived marker peptides generated by tryptic digestion were identified using high-resolution Q-Exactive Orbitrap LC–MS/MS based on accurate mass and MS/MS fragmentation criteria. The Q-Exactive Orbitrap LC–MS/MS approach detected the selected collagen-derived marker peptides in all analyzed samples (55/55), whereas qPCR detected fish DNA in 29 of 47 analytically valid samples (61.7
The condiment industry faces significant challenges with inconsistent chili quality due to variability in raw material. This study conducted a comprehensive analysis of color, pungency, taste and aroma compounds across five representative dried chili peppers (Qinjiao, Moguijiao, Sanyingjiao, Erjingtiao, Bohu). Integrated gas chromatography-ion migration spectrometer and gas chromatography-mass spectrometry analyses identified 18 key differential volatiles (variable importance in projection score > 1) and 27 aroma-active compounds (odor activity value > 1). Erjingtiao was the most sensorially preferred, which was strongly correlated with its exceptionally high linalool content (16-, 28-, and 5-fold greater than Sanyingjiao, Qinjiao, and Bohu, respectively), imparting dominant floral and citrus notes. Significant variations in capsaicinoid content were found, with Moguijiao possessing the highest level (6.49 g/kg), classifying it as very strongly pungent. Qinjiao and Sanyingjiao exhibited superior taste potential due to higher taste active value of umami- and sweet-associated free amino acids. Bohu displayed the most intense red color, as evidenced by its highest L*, a*, and color value (48.74, 26.36, 18.25). This study elucidates the distinct chemical-sensory profiles of major dried chili peppers, identifying key chemical markers responsible for their flavor differentiation. The findings are expected to provide scientific basis for a flavor-oriented raw material evaluation system, enabling the targeted selection and blending of chilies to optimize condiment quality and production efficiency.
The safety of plant-based dairy analogues remains poorly investigated. Antifungal adjunct cultures have been studied in dairy fermentations but their effect in plant-based systems remains unknown. In this study, antifungal adjunct cultures were evaluated in plant-based cheese analogues. Strains of Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, Furfurilactobacillus milii, Lentilactobacillus parabuchneri and Levilactobacillus hammesii were selected to include both homo- and heterofermentative organisms. Each strain was inoculated into lupin- and buckwheat-based cheese analogues that were fermented with Lactococcus lactis, Lactococcus cremoris and Leuconostoc pseudomesenteroides as acidification cultures. Microbial community analysis by culture and full-length 16S rRNA sequencing revealed a strong matrix effect on the community composition. Lactate and acetate concentrations were higher in lupin-based products. Hydroxy-unsaturated fatty acids were identified both in lupin- and buckwheat-based products. Plant-based cheese analogues were challenged with environmental conidia, Penicillium caseicolum or Penicillium roqueforti. The adjunct cultures delayed growth of environmental conidia and of P. caseicolum in products with lupin and buckwheat. Growth of P. roqueforti 3969 was inhibited only in buckwheat products, resulting in a 4–10-fold extension of mould-free storage time. These findings demonstrate that antifungal adjunct cultures are also active in plant-based fermentations and emphasise the matrix effects of the antifungal activity of adjunct cultures.
The antioxidant potential of Aspalathus linearis (rooibos), either fermented (FR) or unfermented (UR), used as a natural additive in dry or wet marinades for pork loin cooked using oven, pan, sous-vide and microwave methods was investigated. Their effect on lipid peroxidation (LP), on the content and oxidative status of coenzyme Q10 (CoQ10), on cooking-related meat weight loss and on sensorial properties were evaluated. All cooking methods increased LP endpoints, however pan-cooking lead to lower oxidation in terms of hydroperoxides (PV) (0.020 ± 0.003 mEq O₂/100 g in wet-marinated and 0.025 ± 0.000 mEq O₂/100 g in dry-marinated meat) and malondialdehyde (MDA) (0.124 ± 0.015 mg/100 g in wet-marinated and 0.163 ± 0.002 mg/100 g in dry-marinated meat). FR limited the increase in PV in dry-marinated samples cooked using oven (0.031 ± 0.007 mEq O₂/100 g), sous-vide (0.023 ± 0.007 mEq O₂/100 g) and microwave (0.260 ± 0.006 mEq O₂/100 g), compared to the control (C) (oven = 0.045 ± 0.004 mEq O₂/100 g sous-vide = 0.042 ± 0.003 mEq O₂/100 g, microwave = 0.046 ± 0.005 mEq O₂/100 g). For MDA levels, FR was effective in dry marinated and microwaved samples (C = 0.265 ± 0.061 mg/100 g, FR = 0.106 ± 0.026 mg/100 g) and in oven-cooked samples previously wet-marinated (C = 0.211 ± 0.022 mg/100 g, FR = 0.128 ± 0.005 mg/100 g) or dry-marinated (C = 0.247 ± 0.019 mg/100 g; FR = 0.159 ± 0.005 mg/100 g). Conversely, UR was able to significantly counteract both PV and MDA in oven, sous-vide and microwave cooked meat, regardless of the marinating technique used, proving even more effective in counteracting LP. On the other hand, FR seems to provide a more favourable sensory profile, particularly in samples cooked in the microwave with a wet marinade and in samples cooked in the oven with a dry marinade. The use of rooibos influenced CoQ10 oxidative status under certain conditions. This study demonstrates the ability of rooibos extracts to modulate early oxidative changes occurring during meat cooking, indicating its potential use as a natural alternative to synthetic preservatives.
Growing interest in low-carbohydrate (low-carb) dietary patterns has stimulated research and industrial efforts toward reformulated foods with low carbohydrate content. However, carbohydrates are multifunctional components that contribute not only to sweetness, but also to structural stability, water distribution, viscosity, and sensory perception, making their reduction a major technological challenge. To address these challenges, this narrative review analyzed the main carbohydrate sources in processed foods, including sugars, starches, and wheat flour, highlighting the reformulation strategies, sensory implications, and technological barriers involved in developing low-carb alternatives. An exploratory keyword co-occurrence analysis was also conducted to contextualize current research trends and identify thematic gaps in literature. Current evidence suggests that no single ingredient or replacement strategy consistently reproduces the physicochemical and sensory properties of conventional carbohydrate-rich ingredients across different food systems. Instead, carbohydrate reduction frequently involves trade-offs between nutritional improvement, structural stability, processing behavior, and consumer acceptance. This review highlights the need for integrated and multidisciplinary approaches combining ingredient functionality, nutritional balance, processing strategies, and sensory optimization to support the development of technologically feasible and acceptable low-carb foods. This review provides a mechanistic and integrative framework to support future advances in low-carb food reformulation.
Cucumber fruits are highly susceptible to postharvest moisture loss and surface wrinkling, leading to rapid quality deterioration and reduced marketability. This study evaluated the potential of handheld visible–near infrared (Vis–NIR) spectroscopy combined with unsupervised machine learning algorithms for non-destructive identification of wrinkling stages during storage. A total of 220 greenhouse cucumbers were stored for 16 days under controlled conditions. Reflectance spectra were collected from the middle and stem-end regions in the 400–1100 nm range and analyzed in both the 400–1100 and 700–1100 nm intervals. Raw, Savitzky–Golay (SG), Multiplicative Scatter Correction (MSC), and Standard Normal Variate (SNV) preprocessing methods were evaluated. The clustering performances of Artificial Bee Colony (ABC), Fuzzy C-Means (FCM), Gaussian Mixture Models (GMM), K-Means, and Self-Organizing Maps (SOM) algorithms were assessed using the Davies–Bouldin (DB) and Silhouette indices. The results revealed significant effects of spectral preprocessing, sampling location, and wavelength range on clustering performance. Spectra collected from the stem-end region generally provided better class separability than those from the middle section. Among preprocessing methods, SG, MSC, and SNV improved clustering quality depending on the algorithm applied. K-Means, ABC, and SOM consistently outperformed FCM and GMM across most spectral scenarios. The highest clustering performance was achieved using K-Means combined with SG preprocessing in the stem-end region within the 700–1100 nm range, yielding a Silhouette coefficient of 0.844 and a Davies–Bouldin index of 0.472. Results further indicated that wrinkling progression followed a continuous physiological gradient, causing partial overlap among intermediate quality classes. Portable Vis–NIR spectroscopy coupled with unsupervised learning provides an effective tool for non-destructive monitoring of cucumber wrinkling and postharvest quality changes.
Peanut protein is a valuable plant-based protein resource; however, its application in food systems is restricted by poor solubility and functional performance resulting from its compact structure and heat-induced aggregation. Although various modification strategies have been explored, achieving effective functional enhancement through simple and sustainable processing while elucidating the underlying structural mechanisms remains challenging. This study investigated the effects of high-speed shear (0–13000 rpm) treatment on the functional properties of peanut protein and established the corresponding structure-function relationships through comprehensive structural analyses. Compared with the control, the soluble protein content of peanut protein increased significantly from 0.223 to 0.788 mg/mL at 12,000 rpm, accompanied by a marked increase in strongly bound water. This change was positively correlated with the enhanced N-H and O-H stretching vibrations observed in the FTIR spectra. High-speed shear significantly reduced the particle size of peanut protein from 502.67 to 307 nm at 11,000 rpm. Meanwhile, the increased surface hydrophobicity and enhanced ultraviolet and intrinsic fluorescence intensities indicated the disruption of the tertiary structure and exposure of previously buried hydrophobic groups. The improved balance of hydrophilic and hydrophobic groups enhanced emulsion stability. Additionally, the decreased α-helix and β-sheet contents suggested partial unfolding and increased disorder of secondary structures, contributing to reduced thermal stability (from 84.89 to 68.67 °C), while the primary structure remained unchanged. These findings establish a comprehensive structure-function relationship for shear-modulated peanut protein, providing new insights and theoretical guidance for the development and application of functional plant-based protein ingredients.
Fermentation is widely recognized as a sustainable strategy for improving the nutritional quality of plant-based foods; however, its effectiveness remains highly variable and context-dependent. Existing reviews predominantly describe fermentation outcomes without providing a unifying framework to explain this variability. This review proposes a substrate-microbe-process (SMP) framework to elucidate the non-linear and trade-off-driven nature of fermentation-induced nutritional changes in cereals, legumes, and tubers. We demonstrate that fermentation outcomes are governed by multi-scale interactions, where microbial metabolism, substrate composition, and process conditions collectively determine nutrient bioavailability, protein digestibility, and anti-nutritional factor reduction. A comparative analysis demonstrates that fermentation generates distinct substrate-specific outcomes, with cereals showing improved mineral bioavailability, legumes exhibiting enhanced protein quality and digestibility, and tubers benefiting primarily from detoxification and safety enhancement. Importantly, these benefits are accompanied by trade-offs, including process variability, sensory limitations, and scalability challenges. Emerging strategies such as controlled starter cultures, mixed-culture systems, and precision fermentation are discussed as key approaches to optimize fermentation performance. Overall, this review shifts the perspective of fermentation from a universally beneficial process to a context-dependent bioprocessing strategy, providing a conceptual foundation for targeted and scalable applications in sustainable food systems.
This study aims to develop a rapid, non-destructive technique using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) with Data-Driven Soft Independent Modeling of Class Analogy (DD-SIMCA) and Orthogonal Partial Least Squares (OPLS) for the subsequent determination of added urea and Solid Non-Fat (SNF) in cow milk. For this purpose, different sets of adulterated milk samples were prepared by adding water (2.50–50.00
