Given the growing demand for gluten-free food options, this study explores the development of gluten-free pasta formulations by incorporating jackfruit seed powder into chickpea flour. Different ratios of jackfruit seed to chickpea flour (50:50, 60:40, 70:30, and 80:20) were evaluated relative to a 100% semolina control. The results showed that the gluten-free pasta had a significant increase (p ≤ 0.05) in protein content (11.10%–14.20%), ash content (1.36%–2.08%), crude fiber content (1.35%–2.01%), carbohydrate content (70.38%–74.54%), 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging activity (31.93%–44.03%), and total phenolic compounds (TPC) (74.43–95.01 milligrams of gallic acid equivalent per gram GAE/g) compared to the control. However, there was a significant decrease in fat content (1.99%–0.96%) and amylose content (24.17%–21.54%) compared with the control group. Moreover, the cooking time decreased significantly from 8.78 to 6.24 min. Incorporating jackfruit seed reduced the product's L* and b*, while increasing its a* values. The microstructure images showed that the control pasta is more closely bound, with fewer spores, whereas the formulated pasta shows fragmented starch particles with more spores. However, Fourier-transform infrared analysis (FTIR) revealed that control pasta containing gluten exhibited more stable, consistent peak intensities than formulated pasta. Sensory evaluation showed the B₅₀ formulation received competitive acceptance scores. Incorporating jackfruit seed powder enhanced the nutritional properties while altering the structure, texture, and cooking behaviour of gluten-free pasta. The results suggest the potential of scaling up the value-added, nutritionally enhanced, gluten-free pasta.

Blue honeysuckle (Lonicera caerulea L.) is a valuable source of phenolic compounds with notable health-promoting potential. This study evaluated the antioxidant capacities (DPPH, ABTS, FRAP), α-amylase inhibition, lipase inhibition, and antibiofilm activities of juices and pomaces from 11 cultivars. Total phenolic content (TPC) and total anthocyanin content (TAC) were quantified to assess their relationships with bioactivity. Overall, pomaces exhibited stronger antioxidant and α-amylase inhibitory activities than juices, with significant positive correlations between antioxidant capacity and both TPC and TAC. Pomaces also showed higher lipase inhibition. Both juices and pomaces displayed antibacterial activity against S. aureus and E. coli. Notably, the pomace of cultivar '05-16' contained the highest TPC (76.85 ± 0.53 mg GAE/g DW) and demonstrated superior antioxidant and α-amylase inhibitory activities. These findings highlight blue honeysuckle pomace, often treated as an industrial byproduct, as a promising source of natural antioxidants and antimicrobial agents. The results support its potential applications in functional foods and nutraceuticals, while promoting the sustainable utilization of processing residues.

In this study, we optimized the fabrication of bigel beads using a combination of orthogonal experiments and response surface methodology, with special focus on refining the gelling bath parameters and extrusion techniques. We systematically investigated the influence of the oil–water phase ratio on the properties of bigel beads and comprehensively evaluated their performance in simulated oral processing and gastrointestinal digestion. Our key findings were that the gelling bath composed of 75% ethanol and 0% Tween at 0 °C achieved the highest gelation rate (0.9882), while the optimal extrusion parameters that yielded the maximum sphericity (0.9751) were a pump rate of 0.13 mL/min, height 0.93 cm, and temperature 65 °C. The elevated oil-phase content significantly enhanced both the particle size and sphericity of the bigel beads, transformed the bigel type from O/W to bi-continuous, and increased the hardness and cohesiveness. Furthermore, a higher oleogel percentage exacerbated frictional interactions during simulated mastication, compromised structural stability, and consequently promoted the release of free fatty acids. These results provide novel insights into the fabrication protocols and structure–function relationships of bigel beads, contributing to the development of functional food materials.

Direct air-frying of raw potato strips usually leads to an undesirably hard texture and poor sensory qualities. Although blanching pretreatment improves the texture, it increases starch digestibility and requires excessive processing time and energy consumption. In this study, we evaluated the potential of pretreatment with a pulsed electric field (PEF) as an alternative for enhancing the quality of air-fried French fries. Scanning electron microscopy revealed that PEF created a porous matrix structure, enhancing water evaporation and heat transfer during air-frying. Compared with untreated samples, PEF pretreatment at 0.5 kV/cm significantly reduced the hardness from 4,979.87 to 3,232.34 g, yielding a softer texture. Notably, compared with thermal blanching, PEF pretreatment significantly increased the resistant starch (RS) content from 17.23% to 24.59%, indicating reduced starch digestibility. Fourier transform infrared spectroscopy and X-ray diffraction analyses confirmed that PEF caused less damage to short- and long-range structures than blanching, thereby enhancing their resistance to enzymatic hydrolysis. This study provides the theoretical foundation and technical guidance for applying PEF technology to develop fried foods with healthier profiles and optimal textural properties.

Alternative proteins are commonly framed as substitutes for animal proteins and therefore examined primarily through a food science perspective. However, this narrow framing overlooks their broader relevance across biological disciplines. In this study, we employed a bibliometric analysis of 22,122 publications to map the evolution of alternative protein research from 1905 to the present. Our findings show that alternative protein research has evolved through two major phases. Early research focused largely on fundamental biological questions, particularly genetic and molecular mechanisms. In contrast, more recent work has shifted toward applied domains, such as food science, nutrition, and sustainable production. These trends highlight the inherently interdisciplinary nature of alternative protein research, spanning both foundational biology and innovations in food systems. Future research on alternative proteins will focus on advancing sustainable food and feed innovations and prioritizing emerging technologies, such as using AI to optimize protein expression and using structural biology to improve the texture and digestibility of newly developed foods. Advancing the field will also require greater integration of policy analysis and consumer acceptance research to support cross-disciplinary collaboration. Although alternative proteins show promise for addressing sustainability challenges, critical gaps persist in production scalability, policy frameworks, and comprehensive lifecycle assessments. Addressing these gaps will be critical for realizing the full potential of alternative proteins.

With advancing age, the human immune system gradually declines, increasing susceptibility to allergic reactions to protein-rich foods such as sea cucumbers. Consequently, identifying appropriate processing methods to reduce their allergenicity has become an urgent research priority. This study systematically evaluated the potential effects of sea cucumbers processed by desalination (DSC), boiling (BSC), and rehydration after boiling (RSC) on sensitization and improvement of memory impairment by constructing a D-galactose-induced aging mouse model. The results revealed that mice in the DSC group displayed the most pronounced allergic response, accompanied by a significant increase in serum levels of specific IgE and IgG₁. In contrast, the allergic symptoms of the RSC group mice were significantly alleviated, and the degranulation of mast cells was effectively inhibited. Additionally, this treatment approach helped regulate the dynamic balance of Th1/Th2 immune responses and reduce histopathological damage. Modification of epitopes affects the structural properties of allergens, thereby diminishing or abolishing the immune system's identification and binding of these allergens, ultimately mitigating the incidence of allergic reactions. The prediction of allergenic sites indicated that RSC significantly altered the linear epitope structure of sea cucumber allergens, resulting in five epitopes becoming undetectable, one being entirely cleaved, and two being partially cleaved. Meanwhile, the learning and memory abilities of mice in the RSC group were also significantly enhanced. In conclusion, the functional characteristics and allergenicity of sea cucumbers are largely influenced by processing methods. RSC not only effectively reduces the allergenic risk of sea cucumbers in aging individuals but also has the potential to improve cognitive dysfunction.

Enzymatic hydrolysis has been proven to be an effective approach to reduce the allergenicity of casein; however, its hydrolysates are usually associated with a strong bitter taste. Thus, this study adopted a two-step approach to prepare casein hydrolysates, involving initial alkaline protease hydrolysis followed by cold plasma (CP) treatment. This CP-assisted enzymatic treatment achieves higher hydrolysis efficiency, along with improved palatability and functional properties of casein hydrolysates. Spectroscopic and ELISA data revealed that CP-assisted enzymatic hydrolysates exhibited reduced endogenous fluorescence intensity, enhanced surface hydrophobicity, and a 29.1% additional reduction in IgE-binding activity relative to sole enzymatic hydrolysis. Moreover, in vitro antioxidant assays demonstrated that sequential treatment has the potential to improve the antioxidant activity of casein hydrolysates. Meanwhile, electronic tongue analysis indicated an 11.3% lower bitterness intensity in CP-assisted enzymatic hydrolysates compared with the sole enzymatic hydrolysis group. These results were further validated by mass spectrometry and free amino acid analyses. Overall, this sequential treatment may provide a useful reference for developing casein hydrolysates with reduced residual antigenic reactivity and bitterness.

This study investigated the combined effects of high-pressure processing and Phyllanthus emblica (PE) juice supplementation on enzymatic browning and nutritional quality of apple juice. All PE-treated groups delayed enzymatic browning. After 35 d, the 10% PE group showed a 0.17-fold higher L* value, and 1.27- and 0.29-fold lower a* and b* values, respectively. The HPP-PE treatment suppressed polyphenol oxidase (PPO) and peroxidase (POD), with 10% PE reducing initial PPO and POD activities by 28% and 24%, respectively, and remaining 23.81% and 26.25% lower by day 35. PE supplementation enhanced biofunctional activities. In the 10% PE group, total phenol and flavonoid contents increased by 13.5- and 3.78-fold on day 0, and by 28.75- and 6.4-fold on day 35, respectively. Correspondingly, ABTS and DPPH radical scavenging activities increased by 18.23- and 15.35-fold on day 0, and by 20.56- and 33.81-fold on day 35. Twenty phenols were identified in PE juice, predominantly ellagic acid, trigalloyl-hexoside, ellagic acid 4-O-β-D-glucoside, and geraniin. Molecular docking indicated that hydrogen bonding and ionic interactions were the key forces inhibiting PPO activity. By integrating high-resolution metabolite profiling with molecular docking, this study elucidated the structure–function relationships underlying PE-derived browning inhibition, offering a mechanistically grounded, clean-label strategy for NFC juice preservation.

This study aimed to investigate the hypolipidemic mechanism of Pediococcus acidilactici FZU106-fermented Laminaria japonica (FLJ) and evaluate its therapeutic potential against high-fat diet-induced nonalcoholic fatty liver disease (NAFLD) in rats. Our results demonstrated that the FLJ intervention significantly ameliorated NAFLD's progression through dual regulatory mechanisms. First, the intervention with FLJ significantly reduced body weight gain (−23.57%), perirenal fat and epididymal fat indexes (−40.16% and −34.64%, respectively), and serum and liver lipid levels, suggesting decreased hepatic fat accumulation (−39.96%) in NAFLD rats. Further mechanistic analysis demonstrated that FLJ modulated lipid metabolism-related pathways by down-regulating the expression of key genes involved in cholesterol synthesis (HMGCR) and fatty acid uptake (CD36), while upregulating the expression of bile acid conversion enzymes (CYP7A1). Second, FLJ reshaped the gut microbiota's composition by enriching the abundance of beneficial bacteria, including Akkermansia, Ruminococcaceae_UCG-005, and Pediococcus, which were positively correlated with the short-chain fatty acid level (butyrate) and negatively correlated with lipid parameters in the serum and liver (total cholesterol and triglycerides). These bacteria exhibited a strong correlation with the bile secretion pathway, as revealed by functional metagenomic profiling through phylogenetic investigation of communities by reconstruction of unobserved states (PICRUSt) analysis. These findings suggested that FLJ attenuated NAFLD through coordination of the gut–liver axis, positioning it as a promising dietary intervention for metabolic liver disorders.

Postharvest fungal infestation poses a significant threat to fresh fruit, leading to substantial economic losses. This study investigated the efficacy and mechanism of yeast cell walls in inducing fruit resistance, with a focus on extracts from Kluyveromyces marxianus. Compared to the commonly referenced Saccharomyces cerevisiae cell wall, application of the K. marxianus cell wall provided superior protection in pear fruit against Penicillium expansum infection, markedly reducing disease incidence. This enhanced biocontrol activity is attributed to its distinct polysaccharide composition, characterized by 60.37% mannan, 38.34% glucan, and 1.29% chitin, and its unique structural properties. The treatment triggered a rapid wound oxidative burst, upregulated key antioxidant and defense-related enzymes, and promoted the accumulation of γ-aminobutyric acid in pear tissue. Transcriptomic analysis revealed that β-glucan and mannan components synergistically activated plant hormone signaling and plant–pathogen interaction pathways. Notably, mannan specifically modulated carbohydrate metabolism and MAPK-associated defense responses. These findings establish the K. marxianus cell wall as a potent and novel biocontrol agent, offering a sustainable strategy for managing postharvest decay through the targeted induction of fruit innate immunity.

In this study, we evaluate the effects of low O₂ concentrations on quality changes of spearmint (Mentha spicata) during storage at 5 °C. Cut stems of spearmint were continuously exposed to controlled atmosphere (CAs) of 1%, 5%, and 10% oxygen and air (CTRL) in 10 L containers at a concentration of 10 mL min⁻¹ and stored at a low temperature for 14 days. Samples were withdrawn after 0, 6, 9, and 14 days of storage and examined for their physical properties (weight loss, firmness, and leaf surface colour), phytochemical properties (total phenolic content, diphenylpicrylhydrazyl [DPPH] antioxidant activity, and vitamin C content), off-flavour metabolites (acetaldehyde, ethanol, and ammonia contents), and volatile compositions. Low O₂ treatments significantly increased weight loss and loss of green colour (a* values). CA treatments (1% and 5% O₂) were beneficial in controlling the loss of bioactive ingredients. Ethanol content was higher at lower O₂ concentrations, while acetaldehyde and ammonia contents did not change. The aroma profile of mint was maintained in all CA treatments until day 9 of storage. Low O₂ treatments were beneficial in maintaining the aromatic quality of cut spearmint but ineffective in retarding the degradation of external quality attributes.

This review examines the evolving landscape of smart drying technologies, with an emphasis on recent advances, persistent challenges, and emerging trends. Conventional drying methods, such as sun and hot air drying, have gradually been replaced by advanced techniques, including drying via microwaving, freezing, and heat pumps, each offering specific benefits but also notable limitations related to energy efficiency, product quality, and process control. In response, smart drying technologies have emerged, integrating sensor systems, automation, and artificial intelligence to enable real-time monitoring and adaptive control of drying operations. This review synthesizes current developments in smart drying tools, including computer vision, electronic aroma sensing, hyperspectral imaging, nuclear magnetic resonance, and near-infrared spectroscopy, which enable the continuous assessment of critical parameters such as temperature, humidity, moisture distribution, and aroma evolution. The reported outcomes demonstrate improvements in drying efficiency, energy reduction, and preservation of product quality. However, their widespread adoption remains constrained by the high implementation costs and the need for customized sensing strategies tailored to diverse food matrices. Recent trends highlight the increasing application of machine learning and deep learning models for process-related prediction, optimization, and fault diagnosis, supported by adaptive control systems and cloud-based monitoring platforms. Overall, smart drying represents a transformative approach with substantial potential across the agriculture, food processing, pharmaceutical, and materials sectors. By critically synthesizing technological progress, the implementation barriers, and future development pathways, this review provides a strategic reference for researchers, policymakers, and industry stakeholders seeking to advance scalable, sustainable, and intelligent drying systems for industrial applications.

Epidemiological evidence indicates that dietary antioxidants can mitigate oxidative stress and support immune regulation. The activation of nuclear factor erythroid 2-related factor 2 (Nrf2) represents a key cellular defense mechanism against oxidative damage. In this study, we investigated the protective effect of a sea mussel (Mytilus edulis) ethanol extract against 2,2'-Azobis(2-amidinopropane) dihydrochloride (AAPH)-induced cytotoxicity in HepG2 cells. The extract significantly attenuated cell damage and demonstrated a dose-dependent activation of the antioxidant response element (ARE). Mechanistically, the cytoprotection was mediated through the significant upregulation of multiple Nrf2-target genes at the transcriptional level, including HO-1, NQO1, GCLC, GCLM, GPx1, GR, and SOD1. Further analysis confirmed that the extract enhanced the protein expression of NQO1 and elevated intracellular GSH levels. Through bioactivity-guided fractionation, subfractions Fr. 5 and Fr. 6 were identified as the most active components, with Fr. 5 exhibiting the strongest ability to activate the Keap1-Nrf2-ARE pathway. These in vitro findings based on the HepG2 hepatocyte model indicate that sea mussel ethanol extract alleviates oxidative stress by directly scavenging radicals and by indirectly activating the endogenous Keap1-Nrf2-ARE antioxidant pathway, which provides fundamental cellular evidence supporting its further development as a promising nutraceutical candidate for follow-upin vivo investigations targeting oxidative stress-associated liver injury.

With the continuous consumer demands for the improvement of food safety, quality, and freshness preservation, food packaging technology is rapidly evolving. Although traditional packaging materials have barrier and protective functions, they lack the capability for real-time monitoring of food quality and transmitting information. Intelligent packaging, as a novel technological system, not only ensures food safety but also enables intuitive monitoring of food quality. Natural pigments represented by anthocyanins have become a cutting-edge direction in research into intelligent packaging films because of their remarkable pH sensitivity and multiple biological activities. This paper systematically reviews the chemical structure and physicochemical properties of anthocyanins, and the selection of substrate materials and film-forming mechanisms for intelligent packaging films. The functional characteristics and application examples of anthocyanin-based intelligent pH indicator films in meat products, aquatic products, fruits, vegetables, and dairy products are discussed. In light of research from the past five years, the advantages of being eco-friendly and enabling visual monitoring of food's freshness, and the limitations of poor stability and susceptibility to environmental interference of anthocyanin-based intelligent packaging films are analyzed in this review. Future development trends are presented, aiming to provide a reference for subsequent research and industrial applications.