In Guinea, iron and zinc deficiencies represent a major public health problem, exacerbated by the consumption of cereal-based foods rich in phytic acid, which reduces the bioavailability of these minerals. Natural fermentation of flours offers a simple approach to improving this availability. This study aimed to evaluate the effects of corn flour fermentation with a natural starter on phytic acid levels and fermentation parameters. The resulting flour was mixed with distilled water (1 : 1, 1 : 2, and 1 : 3 (w/v)). These suspensions were used to perform three fermentation conditions: fermentation with starter consisting of sterilized corn flour suspension and natural sourdough (2, 5, and 10%) (FFL); spontaneously fermented flour (FFS), composed of an unsterilized corn flour suspension without a starter; and a control composed solely of sterilized corn flour suspension without the addition of sourdough (FT). The results obtained show that after 48 h of fermentation, the pH varied from 5.71 ± 0.0071 to 3.41 ± 0.057, and the acidity evolved from 4.68 ± 0.062 to 13.63 ± 0.035 g/L in the samples (FFL, 1 : 3, 10%). A similar trend was observed in the samples (FFS, 1 : 3), where the pH went from 5.96 ± 0.0035 to 3.53 ± 0.0245 and the acidity from 2.04 ± 0.057 g/L to 11.37 ± 0.014 g/L. In FFS and FFL, a significant variation (p < 0.05) in phytic acid contents was observed; it went from 0.369 g/100 g in raw flour to 0.249 ± 0.057, 0.230 ± 0.071, and 0.196 ± 0.106 g/100 g in FFS samples with flour/water ratios of 1 : 1, 1 : 2, and 1 : 3 after 48 h of fermentation, respectively. FFL samples showed a variation, reaching 0.102 ± 0.028 g/100 g in the sample (FFL, 1 : 3, 10%). The present study shows that natural fermentation is significantly more effective than spontaneous fermentation in reducing phytic acid.
This study presents the formulation of a cookie enriched with microencapsulated polyphenols from Capsicum chinense (Habanero pepper) leaves, extracted using a green ultrasound-assisted Natural Deep Eutectic Solvent (NADES) of choline chloride and glucose (1 : 0.8 mol/mol) with 68% water. For microencapsulation, the extract was spray-dried with maltodextrin, modified starch, and guar gum, and the powder with the highest Total Polyphenol Content (TPC) was used to replace 20% (w/w) of common wheat flour. Digestion was simulated under fasted and postprandial conditions across gastric and intestinal phases. The enriched cookie showed a maximum TPC release of 273.6 ± 12.2 mg Gallic Acid Equivalent (GAE)/100 g at the intermediate intestinal stage (fasted), and antioxidant capacity peaked at 84.4 ± 1.5% inhibition in the final intestinal phase (postprandial). High-Performance Liquid Chromatography (HPLC)-Diode-Array Detector (DAD) identified protocatechuic acid (3.86 ± 0.23 mg/100 g), catechin (6.99 ± 0.42 mg/100 g), and rutin (1.79 ± 0.06 mg/100 g) in the undigested cookie. After digestion, their concentrations increased at the intestinal stage (fasted): protocatechuic acid by 101.3%, catechin by 828.76%, and rutin by 1,481.82%. Statistical analysis (p < 0.05) showed significant effects of cookie type, digestion condition, phase, time, and their interactions. These findings support NADES-based microencapsulation as a promising strategy for enhancing polyphenol bioaccessibility in functional bakery products.
This article has been retracted at the request of the Editor. Edo GI, Onoharigho FO, Akpoghelie PO, Akpoghelie EO, Agbo JJ, Agoh E, Lawal RA. Natural Honey (Raw Honey): Insights on Quality, Composition, Economic and Health Effects: A Comprehensive Review. Food Science and Engineering. 2023; 4(2): 265-293. Following publication, a post-publication review conducted by the journal identified that multiple references cited in the article are not relevant to the subject matter of the study. This indicates insufficient engagement with the established and relevant scholarly literature and does not meet the journal's standards for academic rigor and citation practice. In light of these findings, the Editor has lost confidence in the reliability of the article's scholarly foundation, as well as in the validity of its results and conclusions, and has therefore decided that retraction of the article is warranted. This retraction is issued in accordance with the guidelines of the Committee on Publication Ethics (COPE) to ensure the integrity and accuracy of the scholarly record. The editorial office remains committed to maintaining high standards of academic quality and will continue to strengthen its editorial and peer-review processes to ensure that all published manuscripts comply with established publishing standards and accepted principles of research integrity. The editorial office apologizes to readers for any inconvenience caused by this retraction.
The high-value Tricholoma matsutake mushroom suffers from severe postharvest deterioration. This study evaluated the efficacy of hypobaric storage (618 Pa, 2 °C, 92% Relative Humidity (RH)) in extending its shelf-life, focusing on the effects of mushroom size (Grades 1-4) and packaging (with or without air-conditioning bags). Whole mushrooms were stored for 28 days, with quality assessments every 7 days. Key quantitative results demonstrated that hypobaric storage effectively limited weight loss to ≤ 9.8% and maintained the browning index below 40% for most groups after 21 days. Unpackaged mushrooms showed the best performance in mitigating weight loss and browning, indicating a paradigm shift away from reliance on physical packaging under controlled hypobaric environments. Larger mushrooms exhibited higher deterioration rates. Hypobaric storage successfully extended the shelf-life to 21 days. This study validates hypobaric storage as a potent, packaging-optimized strategy for extending the marketable life of high-value T. matsutake, with direct implications for reducing postharvest loss and improving supply chain flexibility.
Food allergies represent a growing global public health challenge arising from complex interactions among genetic predisposition, environmental exposures, dietary habits, and gut microbiota. Sensitization may occur through dermal, respiratory, or gastrointestinal routes and is strongly influenced by epithelial barrier dysfunction and Th2-skewed immune responses. A detailed understanding of allergen structure, immune recognition, and sensitization pathways is therefore essential for the development of effective mitigation strategies. Both thermal and non-thermal food processing technologies have been investigated for their ability to reduce the allergenicity of common foods, including milk, egg, peanut, tree nuts, and seafood. Conventional thermal processing can denature allergenic proteins and enhance digestibility, but may also adversely affect nutritional value and sensory quality. In contrast, emerging non-thermal technologies—such as High Hydrostatic Pressure (HHP), Pulsed Ultraviolet (PUV) light, cold plasma, ultrasound, pulsed electric fields, and gamma irradiation—offer alternative approaches that induce targeted structural modifications in allergenic proteins while better preserving product quality. However, the effectiveness of these technologies is highly context-dependent, varying with the food matrix, processing parameters, and allergen type; moreover, reductions in Immunoglobulin E (IgE) reactivity observed in vitro do not always translate into clinically meaningful outcomes. Limitations in standardized allergenicity assessment, insufficient in vivo and clinical validation, and challenges related to scalability and regulatory acceptance remain significant barriers. This review integrates immunological mechanisms with food engineering perspectives to critically evaluate thermal and non-thermal processing strategies, highlighting the translational potential of non-thermal technologies as promising, scalable tools for developing safe, quality-preserving, and clinically relevant hypoallergenic foods.
This article has been retracted at the request of the Editor. Owheruo JO, Edo GI, Bashir ZA, Akpoghelie PO, Agbo JJ. Quality Evaluation of Breakfast Cereal Meal Produced from Finger Millet (Eleusine coracana) and Roasted African Yam Beans (Sphenostylis stenocarpa) Flour Blends. Food Science and Engineering. 2023; 4(2): 182-190. Following publication, a post-publication review conducted by the journal identified that multiple references cited in the article are not relevant to the subject matter of the study. This indicates insufficient engagement with the established and relevant scholarly literature and does not meet the journal's standards for academic rigor and citation practice. In light of these findings, the Editor has lost confidence in the reliability of the article's scholarly foundation, as well as in the validity of its results and conclusions, and has therefore decided that retraction of the article is warranted. This retraction is issued in accordance with the guidelines of the Committee on Publication Ethics (COPE) to ensure the integrity and accuracy of the scholarly record. The editorial office remains committed to maintaining high standards of academic quality and will continue to strengthen its editorial and peer-review processes to ensure that all published manuscripts comply with established publishing standards and accepted principles of research integrity. The editorial office apologizes to readers for any inconvenience caused by this retraction.
Fat substitutes are increasingly used in bakery products to reduce saturated and trans fat intake while maintaining sensory and structural properties. This review summarizes recent advances in carbohydrate-based (e.g., inulin, polydextrose), protein-based (e.g., whey protein, amaranth flour), and structured fat replacers (e.g., oleogels, emulsion-filled gels) and their effects on texture, moisture retention, oxidative stability, and shelf life. Oleogels and emulsion-based systems significantly lower saturated and trans fats, enhance oxidative stability, and reduce mold growth, while carbohydrate-based replacers improve moisture retention but may increase hardness or reduce volume at high substitution levels. Protein-based substitutes enhance nutritional value through increased fiber and antioxidants but can introduce off-flavors or allergen risks. Emulsifiers and hydrocolloids delay staling, retain moisture, and extend shelf life by up to 12 weeks without microbial growth. However, complete fat replacement often compromises texture, flavor, and consumer acceptance. Partial substitution (up to 75%) consistently yields better sensory and quality outcomes than full replacement. Formulation complexity and consumer preference remain key challenges. Ongoing research is needed to optimize fat replacer combinations and improve processing techniques to balance health benefits with sensory appeal and industrial feasibility.
The increasing generation of agro-industrial and food waste poses a significant environmental challenge, but also represents an opportunity to obtain high-value biocompounds, such as enzymes. In this context, this article provides a review of the primary purification methods for enzymes derived from waste, with a focus on low-cost and environmentally friendly techniques. Three key methodologies are addressed: precipitation, Three-Phase Partitioning (TPP), and Aqueous Two-Phase Systems (ATPS). Precipitation stands out for its simplicity and cost-effectiveness, and is often employed as an initial purification step. TPP combines extraction and purification into a single process and can be optimized using green solvents. Meanwhile, ATPS enables efficient separation of biomolecules in liquid-liquid systems composed of polymers or salts. The analyzed studies demonstrate that these techniques are promising for recovering enzymes with high activity and yield from low-cost sources while minimizing environmental impact. The review concludes that technological gaps still hinder large-scale application, highlighting the need for more efficient, sustainable, and economically viable methods to valorize waste and advance the circular bioeconomy. Furthermore, the techniques presented in this study highlight the potential for greater economic viability compared to traditional chromatography methods. In addition, they can be scaled up to industrial levels while adhering to sustainability guidelines.
Fermented foods harbor Unculturable Microorganisms (UMs) that shape flavor formation, safety, and health-relevant functions. Recent advances—multi-omics, single-cell genomics, culturomics, and Artificial Intelligence (AI)-driven modeling—are uncovering their metabolic roles and ecological importance. Beyond describing their hidden diversity, UMs open new futures for fermented food innovation: redesigning starters to enhance amino nitrogen while reducing precursors of ethyl carbamate and biogenic amines; developing stable UM-derived postbiotics such as extracellular vesicles for immune modulation; applying AI-guided community design to improve flavor consistency and microbial resilience; and creating personalized synbiotic strategies aligned with consumer microbiomes. Gut-on-chip validation and precision fermentation enable scalable translation, while a metabolite-centered safety framework provides a feasible regulatory path for non-culturable taxa. Framing UMs around deployable functions—rather than cultivability—positions them as key levers for next-generation probiotics, postbiotics, and precision fermented foods.
Banana is a favorite fruit for many people due to its distinctive taste and aroma. In the current investigation, the volatile aroma compounds of the Egyptian banana belonging to the "Maghrabi" cultivar were characterized, for the first time, using Gas Chromatography-Mass Spectrometry (GC-MS). Results indicate that 33 volatile compounds were identified, which represent 95.09% of the total eluted compounds from the GC column. Esters (21 compounds) were the major chemical group, representing 77.25% of the total identified volatiles, with isoamyl acetate being the most abundant ester (23.9%). Other volatile compounds belonging to different chemical groups, like alcohols (4.19%), ketones (3.2%), aldehydes (2.3%), and terpenes (6.75%), were also identified. The manuscript discusses the qualitative and quantitative differences between the aroma volatile compounds of the Egyptian "Maghrabi" cultivar and those from different banana plantation regions and genotypes.
One humped dromedary (Camelus dromedarius) and two humped Bactrian (Camelus bactrianus) camels are different species, but with close biology allowing fertile crossbreeding. Several publications have explored the differences in meat composition (amino acids and fat). This study was designed to compare the mineral and vitamin composition of dromedary and Bactrian camel meat. Six muscle samples were collected from nine Bactrians, from Kazakhstan, and ten dromedaries from the Sultanate of Oman. Minerals were determined using an Atomic Absorption Spectrophotometer and the vitamins were investigated by high-performance liquid chromatography. Differences in mineral and vitamin composition were investigated using discriminant analysis. Calcium, potassium, phosphorus, and zinc were the most important discriminating minerals allowing for 71.3% of well-classed animals. A close percentage (74.4%) was observed with the combination of vitamins B1, B12, and C. Dromedary meat contained significantly more calcium, zinc, vitamin B1, and B6 than Bactrian. However, the inter-species difference appeared to be less important than the inter-muscle differences, with a more specific composition of the Longissimus thoracis, compared to other muscles, especially its low mineral concentration and relatively higher vitamin E. Bactrian and dromedary camels, despite their relative genetic proximity, live in two different ecosystems, which may explain the differences in their meat composition.
The Editor-in-Chief and the Editorial Office of Food Science and Engineering (FSE) have retracted the following article: Prioty JK, Rahman KS, Miah MAM. Growth and Instability Analysis of Minor Pulses in Bangladesh. Food Science and Engineering. 2024; 5(1): 200-207. Following a journal-wide investigation, it was identified that this article falls outside the scope of the journal and does not align with the thematic focus or subject matter requirements as outlined by the journal's editorial policies. The retraction is in accordance with the Committee on Publication Ethics (COPE) guidelines, ensuring the integrity of the publication record is maintained. As part of the journal's ongoing efforts to improve the quality of publications, the editorial office will continue to rigorously conduct preliminary review and peer review to ensure that only manuscripts that align with the journal's scope and meet the highest academic standards are published. The editorial office sincerely apologizes for any confusion or inconvenience this retraction may have caused.
The Editor-in-Chief and the Editorial Office of Food Science and Engineering (FSE) have retracted the following article: Messaoudi N, Benderradji L, Bouzerzour H, Benmahammed A, Brini F. Agronomic and Morpho-Physiological Characterization of Some Advanced Lines being Selected in Durum Wheat Cultivated in Semi-Arid Conditions. Food Science and Engineering. 2021; 2(2): 65-78. Following a journal-wide investigation, it was identified that this article falls outside the scope of the journal and does not align with the thematic focus or subject matter requirements as outlined by the journal's editorial policies. The retraction is in accordance with the Committee on Publication Ethics (COPE) guidelines, ensuring the integrity of the publication record is maintained. As part of the journal's ongoing efforts to improve the quality of publications, the editorial office will continue to rigorously conduct preliminary review and peer review to ensure that only manuscripts that align with the journal's scope and meet the highest academic standards are published. The editorial office sincerely apologizes for any confusion or inconvenience this retraction may have caused.
The objective of this study was to investigate the impact of adding whole chia seed flour on the quality attributes and shelf life of common carp fish fingers stored at a temperature of -18 °C. The samples were categorized into four groups containing 0%, 5%, 10%, and 20% whole chia flour, and were evaluated for various parameters, including moisture, ash, crude protein, crude lipid, peroxide index, total volatile nitrogen bases, thiobarbituric acid, and sensory assessment at 30-day intervals over 90 days. The results indicated that incorporating whole chia flour into fish fingers and preserving them at -18 °C led to an increase in moisture and ash content, while simultaneously decreasing the levels of protein, fat, and peroxide index. Additionally, a higher percentage of flour resulted in an increase in volatile nitrogen bases throughout the 90-day storage period, with the peak observed on day 90. The levels of thiobarbituric acid also generally showed an upward trend. The sensory evaluation findings suggested that there was no significant difference in smell, taste, color, and texture between the control sample and those containing 5% and 10% chia flour. Conversely, fish fingers with 20% whole chia flour received the lowest sensory score after 90 days of storage. In conclusion, the findings of this research suggest that the inclusion of 10% chia flour can positively influence the characteristics of carp fish fingers during a 90-day storage period at -18 °C.
Dietary fibre has been described as 'roughage' for many years, where it was often discarded as an unwanted mill by-product or combined into animal feed. As awareness of its beneficial role in the diet grew, it became increasingly regarded as a nutrient (family)—which could provide very significant health benefits in the gut and beyond. Transit through the digestive tract is supported by dietary fibre, as is a degree of regulation of other nutrient digestion/absorption and the provision of a fermentable substrate for the colonic microflora. However, not all fibre forms are equivalent, from either physicochemical or colonic fermentability perspectives. Apart from nutritional roles within food systems, dietary fibre is often used in supplements as a laxative. Most important in this respect is ispaghula (psyllium) husk, which is sold under many consumer health brand names. This review represents a 'walk-through' of dietary fibre(s) from food and clinical perspectives, with an inevitable focus on gut transit and constipation management.
The Editor-in-Chief and the Editorial Office of Food Science and Engineering (FSE) have retracted the following article: Yadav D, Singh DV, Singh RJ, Babu S, Sharma NK, Singh D, Kumawat A, Kumar P, Mishra M. Evaluation & Development of Cultivation Techniques of Rainfed Maize + Sweet Potato Inter-Cropping under Indian North-Western Himalaya. Food Science and Engineering. 2022; 3(1): 43-55. Following a journal-wide investigation, it was identified that this article falls outside the scope of the journal and does not align with the thematic focus or subject matter requirements as outlined by the journal's editorial policies. The retraction is in accordance with the Committee on Publication Ethics (COPE) guidelines, ensuring the integrity of the publication record is maintained. As part of the journal's ongoing efforts to improve the quality of publications, the editorial office will continue to rigorously conduct preliminary review and peer review to ensure that only manuscripts that align with the journal's scope and meet the highest academic standards are published. The editorial office sincerely apologizes for any confusion or inconvenience this retraction may have caused.
To our readers, authors, and the scholarly community, This statement reaffirms Food Science and Engineering (FSE)'s ongoing commitment to the highest standards of academic quality, thematic relevance, and ethical publishing. In a recent initiative to uphold scientific rigor, our editorial board conducted a comprehensive, post-publication audit of our content. This audit confirmed that the vast majority of our publications align with our Aim & Scope. However, nine articles were identified that fell outside our benchmarks for thematic relevance. Following a collective evaluation by the Editorial Office and the Editor-in-Chief, and in accordance with COPE guidelines, the decision was made to retract these articles. We stress that this action relates solely to scope misalignment and does not reflect any concerns regarding research integrity. To ensure transparency and centralized access, the Retraction Notices for these articles have been published collectively in Issue V6I2. Each notice provides specific details, and the original articles have been clearly marked as "RETRACTED" on our platform. To prevent future occurrences, we have strengthened our editorial processes. Robust checks at submission and assessment stages now ensure that all content is rigorously vetted for relevance and quality prior to publication. The circumstances leading to this collective retraction are not representative of our current operations, and we have full confidence that they will not recur. We apologize for any concern this may cause and remain committed to maintaining the trust and integrity of Food Science and Engineering.
Mixed vegetable and fruit juices are promising for developing non-dairy probiotic beverages. This study investigated the physicochemical properties, sensory acceptance, and the viability of Lactobacillus casei 0090-NRRL B-1992 during refrigerated storage (4 °C) in a juice blend comprising Katuk (Sauropus androgynus) leaves, carrots, and pineapple. Four juice formulations with varying dilution ratios were prepared and evaluated over a 21-day storage period (0, 7, 14, and 21 days). Results indicated a gradual decline in both total Lactic Acid Bacteria (LAB) count and LAB viability percentage, as well as a decrease in total soluble solids throughout storage. Nevertheless, all treatments maintained LAB counts above the minimum threshold recommended for probiotic efficacy (≥ 106 CFU/mL). The total lactic acid content of the probiotic juices ranged from 0.19% to 1.36%, and this increase corresponded with a pH reduction from 4.81 to 3.41, reflecting enhanced LAB fermentative activity during cold storage. Sensory evaluation revealed an improvement in aroma and overall acceptability scores, particularly after 14 days of storage, from moderately liked to liked. Among the formulations, the 2 : 1 juice-to-water dilution ratio was most preferred and demonstrated potential as a candidate for further development as a probiotic mixed juice beverage.
Dried Butterfly Pea (DBP) flowers were subjected to extraction using different concentrations of ethanol in water (0, 30, 50, 70, and 100%) through agitation in a water bath. The Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Total Monomeric Anthocyanin Content (TMAC), antioxidant and antimicrobial properties, color, and pH sensitivity of the extracts were then evaluated. All extracts possessed antioxidant properties and showed potential antimicrobial activity. The highest TPC and TMAC were observed for the DBP extract in 30% ethanol, at 58.55 mg GAE/g d.w. and 3.53 mg/g d.w. of extract, respectively (p < 0.05). The 30% ethanol extract had the highest sensitivity to pH changes compared to the 100% ethanol extract. The findings of this study indicate that BP extracted with 30% ethanol has the potential to be used as a natural food dye.
The Editor-in-Chief and the Editorial Office of Food Science and Engineering (FSE) have retracted the following article: Singh D, Patel N, Singh N, Rosin K, Yadav D, Singh S, Kumar Gupta A, Kumawat A, Kumar Sharma V, Kumar M. Emitter Clogging and Hydraulic Performance of Drip System under Different Water Qualities and Placement Techniques. Food Science and Engineering. 2021; 2(2): 112-125. Following a journal-wide investigation, it was identified that this article falls outside the scope of the journal and does not align with the thematic focus or subject matter requirements as outlined by the journal's editorial policies. The retraction is in accordance with the Committee on Publication Ethics (COPE) guidelines, ensuring the integrity of the publication record is maintained. As part of the journal's ongoing efforts to improve the quality of publications, the editorial office will continue to rigorously conduct preliminary review and peer review to ensure that only manuscripts that align with the journal's scope and meet the highest academic standards are published. The editorial office sincerely apologizes for any confusion or inconvenience this retraction may have caused.
