In this study, peptide (WG-E40) derived from hydrolyzed walnut glutenin (WG) and rhamnolipid (Rha) were combined to develop peptide-based emulsion gel (PEG) with β-sitosterol as gelling agent. Among the hydrolysis products of WG at different hydrolysis times (2, 20, and 40 min), WG-E40 exhibited the best gelling performance. The effects of WG-E40 and Rha on PEG properties were evaluated through particle

Tea is a widely favored health beverage, with its quality influenced by a range of factors including cultivar, geographic origin, and processing methods. With the growing consumer demand for high-quality tea, fresh leaf quality assessment has traditionally relied on manual evaluation or physicochemical analyses. However, these approaches are often time-consuming and destructive. Therefore, the development

Biotic and abiotic stresses can disrupt plant metabolic processes. This leads to the excessive accumulation of hydrogen peroxide (H2O2) in plants, which in turn induces oxidative stress. Therefore, detection of H2O2 is critical to understanding plant growth. In this study, we developed a naphthalene-based fluorescein near-infrared fluorescent probe (NAPF-AC) for the sensitive and selective detection

This study investigates the influence of various drying techniques (freeze drying, vacuum drying, and spray drying) and carrier types (oligofructose, trehalose, palatinose, inulin, and maltodextrin) on the physicochemical properties of elderberry juice powder. The results reveal that freeze drying maintains the highest total polyphenol content (ranging from 0.63 to 1.19 g of gallic acid (GA) per 100 g

In order to reveal the mechanism of hyperspectral imaging (HSI) for detecting of postharvest Colletotrichum siamense (C. siamense) infections of loquat fruits, this study measured the color parameters, hardness, tissue softening related substances (pectin, cellulose, enzyme activities), disease resistance compounds (total phenols, flavonoids, and lignin) with different disease degree, and analyzing

Lotus seed juice has significant potential in the plant-based beverage market owing to its distinctive flavor. However, its sensory quality is significantly influenced by processing and storage conditions. This study examined the effects and underlying mechanisms of fresh squeezing, sterilization, and refrigeration at 4 °C (for 1–6 months) on the aroma profile of lotus seed juice using an electronic

Postharvest fruit losses can be 25–50 %. The study is to develop a microfibrillated cellulose (MFC)-based low-cost barrier coating technology to extend banana shelf life and decrease postharvest losses. The coating performance of MFC adding carboxymethyl cellulose (MFC/CMC) on banana was evaluated by monitoring banana peel appearance/color browning, weight loss, firmness, and total soluble solids (TSS)

The present study was aimed at evaluation of the potential usefulness of oilseeds and byproducts (cakes) of Balanites aegyptiaca, Detarium microcarpum, Vangueria madagascariensis and Ziziphus spina-christi as source of antioxidants and enzyme inhibitors. Results showed that the cakes contained higher amount of total phenolic and flavonoids than the oils. Online HPLC-antioxidant assays revealed that

The authors regret, The SEM morphological structure images labeled 1:0.03 and 1:0.1 were mistakenly interchanged during the figure assembly process. While this error does not affect the scientific conclusions or data interpretation of the study.

To improve the processing adaptability of foxtail millet flour, the wet ball milling (WBM) technology was first used for the preparation of foxtail millet ultrafine flour, and the effects of WBM on the nutritional quality and physicochemical properties of non-waxy foxtail millet and waxy foxtail millet flour were compared. The results showed that WBM reduced the particle size of foxtail millet flour

Resistant starch type 5, characterized by its V-type complexes with guest molecules, has emerged as promising prebiotic for gut microbiota modulation. This review systematically summarized recent advances in resistant starch type 5's structural properties, preparation methods, and gut microbial interactions. Its unique V-type crystalline structure, particularly VII-type complexes with higher thermal

During nixtamalization, the lime provides the hydroxyl ions responsible for hydrolysis of the pericarp and the calcium cations can form calcium- amylose/amylopectin van der Waals complexes and calcium-protein gels which increase viscosity and improve calcium content. The particle size of the lime is critical to this process. In this research calcium hydroxide nanoparticles were chemically prepared

The increasing global demand for protein, coupled with concerns over the environmental sustainability of animal-derived sources, has prompted the search for alternative protein sources. Microalgae have emerged as a promising solution due to their high productivity, protein content, and ability to grow in non-arable environments or photobioreactors. Their proteins, hydrolysates and peptides exhibit

The association between ultra-processed foods (UPFs) consumption and non-alcoholic fatty liver disease (NAFLD) remains unclear; therefore, we investigated the association between UPF consumption and the risk of NAFLD among Korean adults. This cohort study included 44 642 Korean adults aged 40-69 years, utilizing data from the Health Examinees database. UPF were categorized according to the NOVA classification

To address the sourish off-aroma of acid whey and enhance its upcycling, a new basidiomycete Ischnoderma benzoinum-mediated fermentation system was developed using pure acid whey as the sole substrate. A pleasant sweetish and marzipan-like odor was perceived after fermentation within 7 d at 24 °C in darkness, which was shaped from key contributors including 4-methoxybenzaldehyde (odor activity value

This study was conducted to determine the effects of tannase, paraoxonase-1 (PON-1) and/or cysteine protease (CP) on the copigmentation of individual …

Many global food-waste frameworks do not account for multiple concurrent factors, such as culture, time, context and the aims of the stakeholders. Using the semantic tools developed in the philosophical fields of analytic metaphysics and analytic ontology, we propose a framework to explore and document the conceptual nuances of food waste. By discussing food waste from the positions of substantivalism