Dairy foods play an important role in supporting health across the lifespan, although nutritional requirements and physiological responses change with age. Due to their complex matrix, dairy products provide high-quality proteins, lipids, micronutrients, and bioactive compounds that collectively influence digestion, nutrient bioavailability, and physiological responses. This review synthesizes current evidence on the role of dairy products in sup porting health across life stages, from infancy to older adulthood, with particular emphasis on aging populations. In early life, dairy-derived components, such as milk fat globule membrane, support gastrointestinal development, immune function, and neurocognitive outcomes. During adolescence and adulthood, dairy nutrients, including calcium, vitamin D, and leucine-rich proteins, promote bone mineralization, muscle protein synthesis, and cardiometabolic health. With aging, changes in gastrointestinal function, nutrient absorption, and gut microbiota reduce nutrient bioavailability, contributing to diseases such as osteoporosis and sarcopenia. Dairy-based strategies, including protein optimization and incorporation of bioactive compounds and probiotics, show promise in mitigating these age-related declines. Collectively, dairy foods provide a versatile dietary framework for supporting health and healthy aging across the lifespan, with emerging opportunities to tailor recommendations according to individual physiological needs and life stage.
This study aimed to develop low-fat mayonnaise using oleaster (Elaeagnus angustifolia L.) extract-loaded nanoliposomes (NLPs) as natural antioxidant and antimicrobial agents in combination with quince seed mucilage (QSM) and soy protein isolate (SPI) as fat replacers. Oleaster extract-loaded nanoliposomes were prepared using different lecithin concentrations and characterized based on encapsulation efficiency, particle size, zeta potential, polydispersity index (PDI), FTIR, TEM, DSC, TGA, and in vitro gastrointestinal release behavior. All prepared NLP formulations were subsequently incorporated into mayonnaise, and their effects were evaluated during six months of refrigerated storage. Physicochemical properties, oxidative stability, rheological properties, texture, color, and microbial quality were determined. The results confirmed successful encapsulation of oleaster extract, producing nanoscale vesicles with suitable colloidal stability, spherical morphology, and effective protection of bioactive compounds. In mayonnaise, QSM and SPI effectively reduced fat content and modified the emulsion structure, while NLP incorporation did not negatively affect textural properties. Samples containing 2% NLP (Samples 5 and 10) exhibited significantly improved oxidative stability, with lower peroxide value and TBARS formation during storage, comparable to the TBHQ treatment. Sample 10 showed the highest viscoelastic parameters due to the higher QSM/SPI ratio, indicating a stronger internal network structure. Furthermore, NLP-containing samples exhibited lower mold and yeast growth compared with the control, demonstrating enhanced microbial stability during storage. Overall, the combined application of oleaster extract-loaded nanoliposomes with QSM and SPI represents a promising approach for producing low-fat mayonnaise with improved oxidative stability, microbial quality, and desirable structural properties.
This study evaluated whey protein isolate nanoparticles loaded with chicory extract as a functional ingredient for fermented milk, such as Rayeb. Chicory aerial parts were extracted by ultrasound-assisted extraction (20 kHz, 50% amplitude, and 10 s on/5 s off), and the extracts were encapsulated in whey protein isolate nanoparticles using the desolvation method. Rayeb milk was prepared as an untreated control, with crude chicory extract, or with nanoencapsulated chicory extract at 150 mg of extract per 100 g of milk. The nanoparticles had an average particle size of 158.6 ± 20 nm, polydispersity index of 0.470 ± 0.032, particle yield of 92.15 ± 3.1%, and encapsulation efficiency of 92.15 ± 1.9%. Compared with the crude extract, encapsulation improved total phenolic content, flavonoid content, and chicoric acid retention, indicating significant protection of bioactive compounds during processing. More importantly, the nanoencapsulated extract improved microbial stability, maintained higher desirable starter culture counts, suppressed molds and yeasts to below detectable limits after refrigerated storage, and preserved acceptable sensory quality than both the control and crude extract treatments. Overall, whey protein isolate nanoparticles enhanced the stability and functionality of chicory bioactives and improved the shelf life of Rayeb milk.
The objective of this manuscript was to evaluate color and stability of four 10-catechyl-pyranocyanidins (PCys) compared to their precursor anthocyanins (ACNs). We explored the effects of glycosylation and acylation patterns, copigmentation with caffeic acid (CA), and stability to ascorbic acid (AA) addition. Water adjusted to pH 3 was colored with PCys with or without CA, or with their precursor ACNs. Stability of samples containing 10-catechyl-pyranocyanidin-3-xylosylglucosylgalactoside (PCy-3-xylglugal-catechol) and cyanidin-3-xylosylglucosylgalactoside (Cy-3-xylglugal) with and without AA were also compared. Samples were incubated at 25°C in the dark for 15 w, and color and pigment stability were monitored. PCys were stable throughout storage (80–90% retention after 15 w), while ACN degraded (30–50% retention). Copigmentation with CA caused bathochromic on PCy spectra, decreasing spectral and color differences between PCys and their precursor ACNs (ΔΕ from 10 to 5). The stability to AA-mediated degradation of PCys far exceeded that of the precursor ACN, with a 70-fold increase in half-life.
Brassica juncea (BJ) is considered a potent functional food ingredient due to its rich nutritional and phytochemical profile. The current study investigated the phytochemical profile, nutritional composition, antioxidant, and antimicrobial activities of Indigenous BJ. The findings of proximate analysis provided higher protein content (19.8%), followed by moisture 75%, ash 10.21%, crude fiber 8.01%, carbohydrate 5.01%, and fat 2.78% on a dry weight basis (g/100 g), respectively. Potassium and calcium were identified as the predominant minerals, whereas ascorbic acid, niacin, and β-carotene were major vitamins in BJ. The methanolic extract yielded higher extraction efficiency than aqueous and ethanol extracts. The methanolic extract had a total phenolic content of 31.15 ± 1.16 mg GAE/g and total flavonoid content of 28.38 ± 0.23 mg QE/g, respectively, corresponding to higher antioxidant activity. The extract provided dose-dependent antimicrobial potential, particularly against Staphylococcus aureus (19.7 mm inhibition zone). Whereas a minimum inhibitory concentration of 25 mg/mL was observed against Escherichia coli and Bacillus subtilis. The findings of the present research suggest that BJ possesses significant therapeutic potential against oxidative stress-mediated disorders, highlighting its potential use as a natural antioxidant in pharmaceutical and medicinal formulations.
Crosslinking combined with extrusion offers an effective strategy to alter starch structure and overcome its inherent limitations for material applications. In this study, native corn starch (NS) was modified using a 50:50 (w/w) mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) (10% w/w, dry starch basis) to produce crosslinked starch (CS) with a degree of crosslinking of 41.6%. Furthermore, NS and CS were extruded to prepare thermoplastic starch (TPS) and crosslinked thermoplastic starch (C-TPS). The effects of crosslinking and extrusion on structural, morphological, and thermal properties were systematically investigated. SEM measurements showed that NS granules lost their elliptical and disc-shaped appearance in the CS sample, mostly in the TPS and C-TPS samples. Pasting analysis revealed a substantial reduction in peak viscosity from 41,759 cP for NS to 24,355 cP for CS, 4902 cP for TPS, and 323 cP for C-TPS, indicating restricted granule swelling and enhanced structural integrity. Rheological measurements confirmed shear-thinning behavior for all samples, with a decreased consistency index after crosslinking, an increase upon extrusion, and a decrease in the combined system. The gelatinization temperatures were similar for all samples, while the enthalpy decreased from 2.67 to 0.88 and 0.48 J/g for NS, TPS, and C-TPS. Among all, C-TPS exhibited the most balanced combination of low viscosity, enhanced thermal stability, and compact morphology, indicating superior processability and structural integrity compared to CS, TPS, and native starch. These results provide a basis for the further development and evaluation of these starch materials in film and coating formulations.
To investigate the effect of freezing rate on the quality deterioration of meat and the mechanisms behind it, the present study conducted a comparative analysis on beef quality attributes, protein physicochemical properties and protein-water interactions between slow freezing (SF) and fast freezing (FF). Compared to SF, FF shortened the time spent in the maximum ice crystallization zone, leading to smaller, more uniform ice crystals and less microstructural damage. At the molecular level, FF better preserved the native conformation of myofibrillar protein, maintaining higher α-helix content, higher solubility, and stronger protein-water interactions. Consequently, FF samples exhibited significantly superior product quality, including higher water-holding capacity (lower thawing loss and cooking loss), improved color stability, and better texture profile (higher hardness, springiness, and lower shear force). The results demonstrated that fast freezing effectively minimizes freeze-induced damage (quality deterioration and protein cold denaturation), thereby preserving the quality of frozen-thawed beef.
Cellulose from carrageenan industry waste was utilized as a potential cellulose filler in polyvinyl alcohol (PVA)–based bioplastics plasticized with sorbitol. This study aimed to valorize carrageenan industry solid waste as an alternative cellulose source and to investigate the effect of selected cellulose concentrations on the mechanical and physicochemical properties of PVA–sorbitol bioplastic films. Cellulose was extracted from carrageenan solid waste through alkaline delignification using NaOH followed by bleaching with H2O2. The bioplastic films were prepared using the solution casting method by incorporating cellulose at 0, 1.5, and 3 wt.% into the PVA–sorbitol matrix. The extracted cellulose and resulting films were characterized using fiber composition analysis, FTIR, SEM, mechanical testing, thickness measurement, and water absorption analysis. The carrageenan solid waste contained 7.67% cellulose with a 29.6% yield. FTIR spectra of the bioplastics suggested possible hydrogen-bonding interactions between PVA, sorbitol, and cellulose, while SEM analysis showed a denser and more compact morphology in the 3% cellulose formulation. Although cellulose addition showed no significant statistical effect, the 3% formulation exhibited the highest tensile strength (4.80 ± 0.52 MPa) and elongation (220.62 ± 98.52%), whereas 1.5% cellulose achieved the greatest elastic modulus (2.68 ± 0.53 MPa) and lowest water absorption (78.6 ± 1.49%). These findings demonstrate that carrageenan solid waste can serve as a potential filler PVA–sorbitol bioplastics, improving matrix compactness/interfacial compatibility and supporting the development of sustainable, biodegradable polymer materials.
This study systematically investigated the volatile profiles and bioactivities of hydrosols derived from Amomum tsaoko (A. tsaoko) collected from three geographical regions in Nujiang Prefecture. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) identified 79 volatile compounds, with terpenoids constituting the dominant chemical class, accounting for over 80% of the total volatiles. Partial least squares discriminant analysis (PLS-DA) revealed significant compositional differences among the samples from different origins. Nine key discriminatory markers were identified, including eucalyptol, terpinen-4-ol, α-terpineol, neral, geraniol, geranial, (E)-2-decenal, 2,3-dihydro-1 H-indene-4-carboxaldehyde, and methyl palmitate. Importantly, all hydrosols exhibited strong antioxidant activity, with DPPH and ABTS radical scavenging rates exceeding 62.90% and 72.62%, respectively, and achieved more than 99% inhibition of Staphylococcus aureus and Escherichia coli after 12 h of treatment. The antioxidant capacity followed the order Gongshan > Lushui > Fugong, while antimicrobial efficacy followed the order Fugong > Gongshan > Lushui. Mantel test analysis further established significant correlations between the identified discriminatory compounds and the observed bioactivities, suggesting that these specific volatile components may contribute to the respective biological properties. These findings deepen the understanding of the chemical diversity and functional properties of A. tsaoko hydrosols and provide fundamental information for future research on their value-added utilization.
This study evaluated the feasibility of using frozen kimchi sauce prepared with cryoprotectants (Car: carrageenan and Tre: trehalose) for long-term distribution and subsequent production. Kimchi quality correlated with kimchi sauce quality. Kimchi yangnyeom sauces were prepared with or without cryoprotectants and stored under refrigerated (4°C, R) or frozen (−18°C, F) conditions for up to 24 weeks. At each storage interval, freshly salted kimchi cabbage (brined in 15% NaCl for 7 h) was mixed with the stored sauces to manufacture kimchi, which was fermented at 4°C until analysis. The titratable acidity of all kimchi remained below the optimal ripening threshold (0.7–0.9%) until 4 weeks of storage. Conversely, all kimchi had pH levels below optimal ripening criterion (pH of 4.2–4.5) following 12 weeks of storage. At 8th week, CarR, TreR, and TreF approached optimal ripening considering both pH and titratable acidity simultaneously. TreF exhibited the highest reducing sugar concentration (p < 0.05). Control and Car group kimchi had lower reducing sugar concentrations. Total aerobic and lactic acid bacteria exhibited a typical kimchi fermentation trend, with no significant microbiological differences among kimchi sauces. Thus, frozen storage of trehalose-prepared kimchi sauce may help preserve fermentation stability during long-term distribution.
Artemisiae Argyi Folium is regarded for its applications in traditional Chinese medicines and foods. However, differences in aroma and flavor compounds of A. argyi essential oils (AAEOs) from various growth origins are not known. In this study, AAEOs were extracted using hydrodistillation from three genuine regions: Henan (AAEO-HN), Hubei (AAEO-HB), and Guangxi (AAEO-GX) provinces. The differences in flavor compounds were further determined through olfactory sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and relative aroma activity value (ROAV) analysis, and the antibacterial and antioxidant activity was also evaluated. The results showed that the optimized extraction conditions were sample-to-solvent ratio of 1:10 and hydrodistillation time of over 3.0 h. The overall yield rate of AAEO-HN (0.49%) was higher than that of the other two, and AAEO-HN exhibited a special medicinal herb aroma along with distinct freshness and cool attributes. AAEO-GX possessed the more intense floral, oil, and sweetness aromas. The content of total flavor compounds in AAEO-HN (754.540 mg/g) was higher than those of AAEO-HB and AAEO-GX. The key mutual flavor compounds were determined as 1,8-cineole, camphor, α-terpineol, β-thujone, β-sesquiphellandrene, β-caryophyllene, and caryophyllene oxide. The characteristic medicinal herb, freshness, and cool aromas of AAEO-HN could be attributed to the high ROAV values of 1,8-cineole, camphor, and β-thujone, and the more intense floral and sweetness aroma notes of AAEO-GX could be associated with the high ROAV values of caryophyllene oxide and β-sesquiphellandrene. AAEO-HN showed stronger antibacterial effects than the other two, especially against Bacillus subtilis with MIC of 0.24 mg/mL.
Beta-glucans are linear polysaccharides composed of glucopyranose units linked by β-(1,3) and β-(1,4) linkages found in cereals. These polysaccharides are known to be associated with various health benefits, including the reduction of blood cholesterol levels, postprandial glucose peak and body weight. In recent years, increasing interest in the health benefits of beta-glucans, together with recommendations for their daily intake, has led to the development of various analytical methods for quantifying beta-glucan content in oats and oat-based products, including enzymatic assays, dye-binding assays, high-performance liquid chromatography, and viscosity measurements. These analytical methods present advantages and significant limitations. For instance, the enzymatic assay developed by Megazyme is a widely used and highly accurate method; however, it is a time-consuming and high-cost method. In contrast, near-infrared reflectance spectroscopy combined with chemometrics can be a fast, nondestructive, and cost-effective method, but it requires further development for effective utilization in food industries and plant breeding programs. Given the health benefits of beta-glucans and the diverse industrial applications of oat grains, the development of a robust analytical method for accurate quantification of the content of beta-glucans is crucial. This review provides literature updates on the association between oat beta-glucans and blood cholesterol levels, postprandial blood glucose levels, blood pressure, body weight and cancer risk. In addition, this review also provides insight into the nature, advantages and disadvantages of current analytical methods used for quantifying beta-glucan content in oats.
Kombucha is a functional beverage produced by the traditional fermentation of sugared tea by a symbiotic consortium of yeast and acetic acid bacteria. The aim of this study was to gain a comprehensive understanding of how formulation and fermentation conditions are associated with biotechnological potential, microbiological properties, in-vitro bioaccessibility, and sensory quality across different kombucha formulations. Consequently, three kombucha formulations were comparatively characterized: the commercial reference kombucha (K1), a laboratory-prepared green tea kombucha (K2), and a laboratory-prepared aronia-enriched green tea kombucha (K3). Phenolic profiles were characterized using chromatographic methods, with particular attention to the identification and quantification of catechin hydrate, rutin, and chrysin. The results demonstrated that differences in formulation were associated with pronounced differences in phenolic composition and antioxidant capacity. Aronia supplementation was associated with a broader phenolic profile and higher antioxidant capacity in K3 relative to K2, together with variations in organic acid and sugar contents. Moreover, in-vitro bioaccessibility was shown to vary depending on the analytical method applied, with values approaching 50% in the ABTS assay. Sensory evaluation results indicated that aronia-enriched kombucha received higher overall liking and purchase intent scores, suggesting greater sensory acceptance. Overall, these findings provide new insights into the relationship between kombucha formulation, fermentation, and functional properties, supporting the potential of aronia-enriched kombucha as a nutritionally enhanced functional beverage.
Antinutritional factors such as phytates and tannins are major constraints in cereal – legume-based flours because they reduce mineral bioavailability and protein digestibility. This study assessed the effects of soaking, germination, and fermentation on the proximate composition and antinutritional properties of multigrain composite flours formulated from Sorghum bicolor (L.) Moench, Zea mays L. and Glycine max (L.) Merr. Flour formulations were processed by soaking alone or by a combined soaking, germination, and fermentation (SGF) method, with an untreated flour serving as the control. Standard analytical procedures were used to determine proximate composition, energy value, phytate, and tannin contents. Processing significantly reduced antinutritional factors (p < .001). Compared with the control, phytate content decreased by 75.56–84.44%, with the highest reduction (84.44%) observed in FG1. Tannin content was reduced by 79.49–92.31%, with the greatest decrease achieved under combined treatments. Proximate composition was significantly affected by processing, with variations in lipid, carbohydrate, and energy values; the highest energy value was recorded in FG3 (469.0 kcal/100 g). Ash content was highest in flours subjected to SGF. Sensory evaluation of porridges revealed highly significant differences (p < .0001), with F3 showing the highest acceptability for taste and texture, while FG2 and FG4 scored lowest, particularly for aroma and taste. These results demonstrate that traditional processing techniques improve the nutritional quality of cereal – legume composite flours for complementary feeding. Future work should assess micronutrient bioavailability, in vivo safety, shelf-life stability, and pilot-scale production to support broader application.
Sparkling and still white wines are recommended to be served chilled; 6–8°C for light white wines and 10–12°C for more complex. Higher temperatures allow a more intense sensory experience from volatiles, often preferred for complex, mature wines. For sparkling wines, recommended serving temperature is 6–10°C, sometimes “as cold as possible,” to prolong the sparkling sensation. The sensory experience is largely dependent on the sparkling effect, but also on volatiles which are affected by temperature. The aim was to study the effect of temperature on the sensory experience of still and sparkling white wines. Test materials were Swedish produced still and sparkling white wines. They were analyzed at three temperatures and subjected to descriptive sensory analysis and gas chromatography. Increased serving temperature significantly impacted sensory experience and released volatiles. We conclude that the flavours of the wines are due to combinations of many chemical compounds, not only a few. In sparkling wine, perception of sparkling sensation was highly dependent on temperature, which significantly changed bubble size. Due to a higher release of bitter off‑flavours and temperature effect on bubble size, we conclude that the sensory experience of sparkling white wine is more dependent on serving temperature than white wine.
Cashew kernel grading is essential for determining the commercial value of kernels based on shape, size, and texture. Traditional manual methods are prone to inconsistencies due to human error, fatigue, and variable lighting, which reduce both quality and pricing accuracy. This paper presents a real-time automated cashew kernel grading system leveraging computer vision and deep learning. A YOLOv5s model, trained on a custom dataset comprising three commercial grades (W180, W300 and W500), was deployed on a Raspberry Pi. The system captures video input via a top-mounted webcam over a conveyor belt, performs kernel classification, and transmits the results to an Arduino Uno through UART. The Arduino controls mechanical flaps via L298N drivers to physically sort kernels. The system achieved over 93% classification accuracy, with physical sorting accuracy ranging from 94–96% across all classes. The proposed hardware-software co-design enables scalable, low-cost deployment in industrial environments, significantly improving throughput and reducing labor dependency.
This study aimed to develop safflower oil oleogels using stearic acid (SA) and glycerol monostearate (GM) as oleogelators at 10, 13, and 16% (w/w) concentration and to evaluate their structural, thermal, rheological, and oxidative properties. Oil binding capacity (OBC) and hardness increased significantly with increasing oleogelator concentration. At 10% concentration, GM oleogels (GMO) exhibited 1.83% higher OBC and 29.55% greater hardness than SA oleogels (SAO), while at 16% concentration the differences increased to 3.04 and 49.18%, respectively, indicating stronger network formation in GMO. Microscopic analysis revealed fine needlelike and spherical crystals in GMO, whereas SAO displayed larger fibrous crystals. All samples showed shear-thinning behavior (n < 1) and fitted well to the power law model (R2 > 0.90). Frequency sweep tests confirmed dominant solid-like behavior, with increased storage and loss moduli at higher concentrations. Recovery rate improved with increasing oleogelator concentration, with GMO at 16% showed the highest recovery (26.17%). Thermal analysis indicated improved thermal stability with increasing concentration, while X-ray diffraction revealed β and β′ polymorphs. FTIR analysis suggested hydrogen bonding and van der Waals interactions. Higher oxidative stability was noted for GMO compared to SAO. The study found that GM produced stronger, more elastic, thermally, and oxidatively stable oleogels.
The rising demand for high-protein products highlights the importance of milk protein concentrate (MPC) as a key ingredient. This study investigated how end-to-end MPC production impacts fatty acid and volatile profiles. Fatty acid profiles remained largely unchanged, while concentrations decreased during later processing stages, likely due to oxidative degradation. A total of 43 volatile compounds were quantified across all milk concentrates and permeate samples. Hexanal was found at higher concentrations in the final MPC powder compared to liquid MPCs, consistent with lipid oxidation during processing and spray drying. In contrast, octanoic and decanoic acids decreased during membrane processing due to partitioning to the permeate fraction. Octanoic acid was negatively correlated with 1-octanol, suggesting degradation via alpha-scission of oleic acid, whereas decanoic acid was potentially adsorbed to the membrane. Nonanoic acid was potentially formed during membrane filtration via enzymatic lipolysis, as no correlation with oleic acid was observed. Ethyl butyrate, ethyl propanoate, ethyl hexanoate, ethyl decanoate, octanal, and hexanoic acid showed significant positive correlations with unsaturated fatty acids, potentially indicating lipid oxidation as a major pathway for flavor formation during MPC production. Collectively, these findings demonstrate flavor migration and oxidation-driven formation throughout processing and underscore the need for process optimization to retain desirable flavors in MPC.
Abalone peptides are promising bioactive compounds with potential health benefits. This study developed an efficient, mild enzymatic process using alkaline protease to extract these peptides. Structural characterization showed a low average molecular weight (similar to 720 Da), with over 70% under 1000 Da, and a predominantly random coil conformation. Analysis revealed high contents of glycine, alanine, glutamate, and aspartate, with similar to 33% hydrophobic residues and Pro-rich sequences. The peptides exhibited notable multi-bioactivities in vitro, including potent, selective inhibition against alpha-glucosidase (IC50 = 0.82 mg/mL) over alpha-amylase via a mixed-type mechanism, suggesting potential for postprandial hyperglycemia management. In H2O2-induced RAW264.7 macrophages, they demonstrated strong antioxidant activity by scavenging reactive oxygen species (ROS), restoring endogenous enzymes like superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px), and reducing lipid peroxidation. Furthermore, the peptides exerted significant anti-inflammatory effects in lipopolysaccharide (LPS)-stimulated macrophages by suppressing nitric oxide (NO) and downregulating the secretion and gene expression of tumor necrosis factor-alpha (TNF-alpha), interleukin-6 (IL-6), and interleukin-1 beta (IL-1 beta). These bioactivities were closely associated with structural features like short chain length, flexibility, and specific residue compositions. This study underscores the potential of abalone-derived peptides as natural functional ingredients for nutraceuticals aimed at alleviating oxidative stress, inflammation, and metabolic disorders.
