Consumptive water footprint (CWF) is a comprehensive measure of water consumption by paddy and can be used to assess the impact on freshwater volume. The seasonal water consumption and water footprints of paddy under any irrigation practice vary with changing the transplanting dates. This study aimed to investigate the impact of shifting transplanting dates on CWFs of paddy under the system of rice

Teas and traditional herbs taken as health remedies a part of most cultures in the world. Plants often used in the manufacture of teas and herbal remedies can be carcinogenic contaminates such as nitrates, nitrites and bromate ions. In this study, a quick method for the simultaneous determination of nitrate (NO3‐), nitrite (NO2‐) and bromate (BrO3‐) ions in some selected plants and tea samples using

Cacao is important for the economy of many countries in the humid tropics. Its quality is affected when fruits are not collected at the optimal harvest point. The aim of this study was to obtain maturity indices for producers to facilitate the timely harvest and improve the development of fermentation and the sensorial quality of cacao. The growth and respiration processes, and the physicochemical

Anthocyanins are flavonoids that are potential antioxidant, anti‐inflammatory, anti‐obesity, and anti‐carcinogenic nutraceutical ingredient. However, low chemical stability and low bioavailability limit the use of anthocyanin in food. Nanoencapsulation using biopolymers is a recent successful strategy for stabilization of anthocyanins. The study reports development, characterization, and antioxidant

Allergic reactions to crustacean products have been increased owing to the rising consumption. Tropomyosin (TM) is the main crustacean allergen with a coiled‐coil structure, which showed stability to various food processing methods. Crustacean processed products have been used in several food products, thereby causing greater difficulties in detecting TM in these products. We aimed to develop an assay

Honey production, especially of the unifloral varieties, is limited by factors such as weather conditions or availability of nectar flow and honeydew. This results in a deficit in supply over the demand leading to the adulteration of honey. If not properly labeled, customers cannot distinguish artificial/synthetic products from real honey. Currently, the basic, commonly used method for determining

The hydrolysis of the fruit phenolic glucosides occurring during the oil extraction process, is the main biochemical reaction affecting the biosynthesis and accumulation of secoiridoid compounds in virgin olive oil. An integrated approach at the molecular, biochemical, and metabolic level was used to study the olive β‐glucosidase gene family in seven olive cvs. selected by their different phenolic

Pickering emulsions (PEs) which are stabilized by solid particles instead of surfactants have recently attracted tremendous attentions due to their non‐toxic and long‐term stable nature. In the current study, we fabricated and characterized zein (ZN) /chitosan (CS) complex particles (ZNCSPs) stabilized PE for the encapsulation and delivery of vit‐D3.

Peanuts are widely grown in Brazil because of their great importance in the domestic vegetable oil industry and the succession of sugarcane, soybean and maize crops, contributing to soil conservation and improvement in agricultural areas. Thus, the present study aimed to determine the zoning of peanuts' climatic risk by estimating the water requirement satisfaction index (WRSI) for the crop in Brazil

Kiwifruit is an important horticultural crop all over the world and its development is important in Argentina. This dioecious crop has a short blooming period with nectarless flowers, and its fruit production depends on cross‐pollination. Here, we tested whether kiwifruit quality increases by using honeybees exposed to female flowers treated with an artificial fragrance. The three experimental treatments

As a wine ages, altered sensory properties lead to changes in perceived quality and value. Concurrent modifications of anthocyanin and tannin occur forming pigmented tannin, softening astringency and retaining persistent color. Wine tannin extracts of 1990 and 2010 vintages of Oakville Station Cabernet Sauvignon have been analyzed using normal‐phase chromatography with tandem quadrupole time‐of‐flight

Ferulic acid (FA) is a common polyphenolic compound. The purpose of this study was to explore the effect of dietary FA supplementation on growth performance and muscle fiber type conversion in weaned piglets. In this study, eighteen 21‐day‐old DLY (Duroc × Landrace × Yorkshire) weaned piglets were randomly divided into control, 0.05% FA, and 0.45% FA groups.

Protein can be used as an emulsifier to improve emulsion stability at the interface of water‐in‐oil emulsion. However, natural soybean protein isolate (SPI) does not meet the high demands as an emulsifier in the food industry. The effect of acylation modification by ethylenediaminetetraacetic dianhydride (EDTAD; 0–300 g kg−1) on the physicochemical properties of SPI was studied.

Our living environment is being increasingly polluted by petroleum‐based plastics and there is an increasing demand for biodegradable food packaging. In this study, the effect of various ultrahigh‐pressure (UHP) treatments (0, 200 and 400 MPa) on the microstructure and thermal, barrier and mechanical properties of poly(lactic acid) (PLA)/ZnO nanocomposite films was studied.

Previous studies have demonstrated the acrylamide‐removing properties of probiotic monocultures; however, potential advantages of consortia over monocultures in reducing the dietary exposure to acrylamide have not been proven. Hence this work aims to assess the acrylamide (AA)‐binding properties of bacterial consortia, consisting of either probiotic strains and / or representative bacteria of duodenal

The structural and interfacial properties of soybean protein isolate (SPI) after glycosylation by the transglutaminase method were studied. It is hoped that preliminary explorations will find a new food ingredient and broader application of SPI in the food industry.

Aspergillus ochraceus causes food spoilage and produces mycotoxin ochratoxin A (OTA) during storage of agricultural commodities. In this study, citral was used to inhibit A. ochraceus growth and OTA accumulation, proteomic analysis was employed to verify the mechanism of citral.

Changes in photosynthetic traits (PTs) during the long‐term genetic improvement of soybean (Glycine max (L.) Merr.) yield have been studied, but detailed information on whether PT responses to environmental stress have improved, and their correlations with seed yield, are still unknown. Our objectives were to describe the changes in soybean PTs – leaf area index (LAI), leaf chlorophyll content (Chl)

Salicylic acid (SA) and jasmonic acid (JA) can both enhance resistance of chilling injury (CI) in cold‐storage peach fruit, but the regulatory mechanisms involved and whether there is a coordinated regulation between them is unclear. In this study, postharvest peach fruit were treated with an aqueous SA solution for 15 min or an aqueous JA solution for 30 s before storage at 4 °C for 35 days.

Kiwifruit (Actinidia) has long been called the ‘king of fruits’ because of its unique flavor and the wide range of bioactive compounds which contains ascorbic acid, phenolics and minerals. These bioactivities are influenced by species and cultivar. However, to date few studies are concerned with the effect of ripening time on fruit quality. Here, early and late ripening kiwifruits were investigated

Pot‐pollen is a fermented product stored by stingless bees in cerumen pots and traditionally used as food or medicine by natives in tropical regions. Knowledge of pot‐pollen composition from the Amazon region is important to strengthen the breeding of native bees and consequently contribute to sustainable development in this region. The aim of the present study was to determine the chemical composition

Polyphenols have the potential to reduce the risk of many metabolic disorders. Lily bulbs are rich in polyphenols; however, their effects on lipid metabolism remain unclear. This study aimed to explore the effects of lily bulbs’ polyphenols (LBPs) on oxidative stress and lipid metabolism.

Thaumatin II, a supersweet protein from the African plant katemfe (Thaumatococcus daniellii Benth.) is a promising zero‐calorie sweetener for use in the food and pharmaceutical industries and for improve of the fruit taste.

Near infrared (NIR) spectroscopy coupled with principal component analysis (PCA) and partial least squares regression (PLS) was used to analyse a series of different Irish Whiskey samples in order to define their spectral profile and to assess the capability of the NIR method to identify samples based on their origin and storage (e.g. distiller, method of maturation). The ability of NIR spectroscopy

Mycotoxins are among the most severe food contaminants. Deoxynivalenol and aflatoxin contamination are predominant in wheat and rice, respectively. Nowadays, there are no standardized and approved grain‐sampling schemes worldwide. This study aimed to develop a scientific grain‐sampling scheme to investigate the regularity of mycotoxin distributed in wheat and rice fields. The data were analyzed with

Milk proteins are recognized as the main source of biologically active peptides. Casein's primary structure contains several bioactive amino acid sequences on its latent inactive form. These potential active sequences can be released during cheese manufacture and ripening, giving rise to peptides with biological activity such as antihypertensive, antidiabetic, antioxidant, immunomodulatory, and mineral‐binding

Konjac glucomannan (KGM) showed a synergistic interaction with κ‐carrageenan (CAR), which led to the formation of a promising compound hydrocolloid gel in the food field (such as jelly). Nevertheless, the mixed gels formed by adding KGM to CAR still displayed defects in gel strength and syneresis, and would hardly meet the quality requirements of some gel foods. However, deacetylated KGM and maltodextrin

The objective was to determine how molasses and Lactobacillus plantarum affect chemical composition, fermentation quality, aerobic stability, and the microbial community of an ensiled mixture of amaranth (Amaranthus hypochondriaus, AF) and rice straw (RS). Treatments were control (C, no addition), L. plantarum (L; 2 × 105 cfu/g FW), molasses (M; 40 g/kg FM) and their combination (LM). All treatments

Fresh shrimp are highly perishable seafood and a reliable spoilage assessment method is necessary to ensure sufficient quality control. The current quality evaluation method by FDA/NOAA uses subjective terms “odor of decomposition” to reject shrimp shipments, which lacks reference standards to anchor the concept and can cause ambiguity. The purpose of this study was to develop chemical reference standards

The downsides associated with the usage of synthetic additives in animal production could threaten human and animal health, and the safety of animal‐derived foods. This study assessed the growth performance, blood chemistry, immune indices, selected caeca bacterial population, muscle antioxidant enzyme activities, and meat quality in broiler chickens fed diet supplemented with antibiotic (70% oxytetracycline

High carotenoids contents always led to a yellower/redder color of carrots, while a puzzling phenomenon still existed that freeze‐dried carrots (FDC) had higher carotenoids contents but a lighter color compared with thermal‐dried carrots. It seemed that carotenoid was not the only main factor that affected sample color. Hence, the discoloration characteristics of freeze‐dried carrots were comprehensively

Silver nanoparticles (AgNPs) can be easily obtained in aqueous solution by chemical reduction using appropriate reducing agents and stabilizers. The development of environmentally‐friendly methods using non‐toxic solvents and reagents has become an alternative for the synthesis of these particles and their future application as sensor probe for agricultural products. In this work a straightforward

Drought is a very important environmental stressor which has negative effects on tree growth, hence decreasing its yield. The role of selenium nanoparticles (Se‐NPs) of different size in the mitigation of environmental stresses such as drought in crops has not yet been investigated.

Marine algae are regarded as a promising nutrients resource in future as they can be sustainably cultured without land and high investment. These macroalgae are now widely processed into food and beverages, fertilizers and animal feed. Furthermore, bioactive compounds such as polysaccharides and polyphenols in seaweeds have proven to have antibacterial, antiviral and antifungal properties that can

Dietary supplemental carbohydrases are able to degrade non‐starch polysaccharides (NSP) and generate oligosaccharides in the gastrointestinal tract. This study was conducted to investigate the influence of dietary fiber and protein levels on growth performance, nutrient utilization, digesta oligosaccharides profile, and caecal short chain fatty acids (SCFA) profile in broilers receiving diets supplemented

Ergot alkaloids are secondary metabolites produced by fungi in the genus Claviceps. They contaminate a large variety of cereals, such as rye, triticale, wheat and barley. The ingestion of contaminated cereals might cause adverse health effects in humans and animals. In fact, pigs, cattle, sheep, and poultry are involved in sporadic outbreaks and, although there are several studies about occurrence

Crop thinning is a common practice performed in the vineyard consisting of whole clusters or individual fruits being removed after flowering is attained. Current studies have reported that unripe grape products as verjuice and sour grape sauce contain high content of bioactive compounds such as polyphenols, sugars, organic acids, nitrogenous compounds and sterols. This mini‐review overviewed the bioactive

Okara is a major agri‐industrial by‐product of the tofu and soymilk industries. Employing food‐wastes as substrates for the green production of natural functional compounds is a recent trend that addresses the dual concepts of sustainable production and a zero‐waste ecosystem.

Terminalia ferdinandiana [common name: Kakadu plum (KP)] fruit is a valuable source of vitamin C and its concentration can be used as a quality index of KP products such as dried fruit powder. The present study investigated the effects of two drying methods (freeze‐drying and oven drying) and the addition of maltodextrin (0 to 25%) on vitamin C, Maillard products and overall quality of Kakadu plum

Lead (Pb2+) is one of the most toxic heavy metals, which can be found in various quantities in the environment. The five native probiotic bacteria and inulin were used to assess in vitro lead nitrate and lead acetate binding capacities and removal potentials.

Alginate lyases (EC 4.4.2.3/4.4.2.11) have been applied to produce alginate oligosaccharides, which present physiological benefits such as prebiotic and antidiabetic activities, and are of benefit in food and pharmaceutical industry. Extracellular production of recombinant proteins in Escherichia coli presents superior advantages including simplified downstream processing and high productivity, however

The pericarp of citrus in rutaceae is rich in flavonoids that may possess diverse biological activities. Some citrus flavonoids have been used as natural bitterness inhibitors; however, many citrus flavonoid analogues possessing merit taste amelioration functions have not been reported for utilizations in food industry.

With the rapid development of animal husbandry, the silage trade has increased in frequency. The re‐ensiling of materials is often required before or after trading, resulting in the exposure of the silage to air before re‐sealing. To develop a re‐ensiling technique for silage, different silage exposure periods were simulated to check the possible effects on the fermentation quality and microbial community

Channel catfish farming is very important aquaculture industry in the southern states of the USA. However, huge amounts of by‐products are generated from catfish fillet‐processing. The by‐products (mostly heads and bone frames) are excellent sources of proteins. Currently, catfish by‐product has little value, and is regarded as a ‘waste’, which if not utilized properly could cause serious environmental

Fats and oils represent the most concentrated source of energy available to animal nutritionists and form an expensive part of the diet. Thorough understanding of lipid quality and composition are required for efficient and precise diet formulation. Therefore, 724 samples of commercially available fats and oils were assessed for fatty acid profile, oxidation status and energetic value as per the Wiseman

Variability of pesticide residues in food item plays a key role for the evaluation of consumer food safety. However, variability factors (VFs) derived from the large size fruit crops are still scarce. Therefore, the present work was aimed to quantify pesticide residues and to estimate VFs in large size fruit crops of mango and guava.

Proanthocyanidins (PAS) were complexed with potato starch (PS) to prepare polyphenol–starch complexes. The pasting, rheological and retrogradation properties of the complexes were investigated.

Owing to recent changes in consumer eating behaviours as well as potential cost savings for processors, pulse ingredients are finding more application in the meat processing industry. In this study, pea ingredients (pea fibre, FB; pea starch, ST; pea flour, PF) and chickpea flour (CF) were used, at 4% addition level, as fat replacers in low‐fat breakfast sausages. The impact of these substitutions

Red lettuce is consumed worldwide because it is a great source of natural antioxidants. To design a fertilizer formula to boost its nutritional value, this research simultaneously studied the effects of significant cations among the macronutrients for plant growth (K, Mg and Ca) and the effects of the electrical conductivity (EC) of the nutrient solution on phenolic compound production and mass productivity

Specialty coffee fascinates people with its bountiful flavors. Currently, flavor descriptions of specialty coffee beans are only offered by certified coffee cuppers. However, such professionals are rare, and the market demand is tremendous. The hypothesis of this study was to investigate the feasibility to train machine learning (ML) and deep learning (DL) models for predicting the flavors of specialty

The environmental risk of the application of synthetic chelates has furthered the implementation of biodegradable complexes to correct manganese (Mn)‐deficient plants. This study used the biodegradable ligands of heptagluconate (G7) and gluconate (G6) to test the influence of the Mn2+:ligand ratio on their fertilizers' capacity to provide Mn to plants. The efficacy of these complexes to correct Mn‐deficient

Postprandial hyperglycemia and decreased insulin secretion are relevant to risk factors in the development of type 2 diabetes and its complications. Plant foods with antidiabetic properties could be an affordable alternative in the prevention and treatment of this disease. In the present study, the antihyperglycemic and hypoglycemic activity of Bixa orellana, Psidium guajava L., Cucurbita moschata

In this work, low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging were used to investigate the changes in protons (from water and oil) distribution of mackerel during the frying process. The relationship between proton migration and some physicochemical indexes was established by partial least squares regression (PLSR). The changing mechanism of the quality characteristics

The non‐grain crop cassava has attracted intense attention in the biorefinery process. However, efficient biorefinery of whole cassava is faced with some challenges due to the existence of strain inhibition and refractory cellulose during the citrate production process.

Purple corn (Zea mays L.) is one of the main economic crops in China and has been used in the treatment of cystitis, urinary infections and obesity. However, purple corncobs, the by‐product remaining after processing and having an intense purple‐black color, are normally disposed of as waste or used as animal feed. Therefore, to further expand the medicinal value of purple corncob, its content was

Lactic acid fermentation is a natural way to increase the bioactive and functional properties of fruit and vegetable juices. In this study, the in vitro gastrointestional digestion of phenolics, flavonoids, anthocyanins, and antioxidant activity of mixed vegetable juice was investigated as affected by fermentation with probiotic Lactobacillus plantarum and non‐thermal treatments (ultraviolet (UV) and/or

Fruit juice is usually rich in monosaccharides and disaccharides. A reverse osmosis separation machine was used to remove monosaccharides and disaccharides from Hovenia dulcis fruit juice, leaving behind most of the bioactive substances in a low‐sugar fruit juice (LSFJ), so as to provide a more effective treatment for diabetic patients.

Everyday pasta cooking has a large environmental impact. The aims of this work were to assess the effect of cooking temperatures (TC) that were lower than the water boiling point (TBW) on the main chemico‐physical quality parameters of two pasta shapes (i.e., ziti and spaghetti) cooked at the conventional and minimum water‐to‐pasta ratios, as well as their optimum cooking time (OCT), cooking energy

Propolis is a natural product collected by worker bees from a variety of plant species. As a type of propolis, Brazilian green propolis contains a large amount of artepillin C. Artepillin C is a cinnamic acid derivative and has been shown to have a wide variety of biological functions, including anti‐inflammatory, antiviral and antitumor activities, in both cell culture and animal models. However,

The resistance of proteins to gastrointestinal digestion contributes to their ability to act as allergens. Near‐complete digestion of protein in wheat products is important with respect to avoiding the potential immunogenic effects of undigested peptides. Five modern US wheat classes (soft red winter, hard winter, hard red spring, club and durum) including 17 wheat varieties, as well as three ancient