Applied Food Research最新文献

{"title":"Probiotics and their applications in functional foods: a health perspective","authors":"Md. Ruhul Amin ,&nbsp;Aroni Preya Biswas ,&nbsp;Mahmuda Tasnim ,&nbsp;Md. Nahidul Islam ,&nbsp;Md. Shofiul Azam","doi":"10.1016/j.afres.2025.101193","DOIUrl":"10.1016/j.afres.2025.101193","url":null,"abstract":"<div><div>With the increasing understanding of the human microbiome and its effects on health makes probiotics an important area of research and a public health concern. People and healthcare workers are increasingly using functional foods (like yoghurt and kefir), dietary supplements (such as capsules and powders), and pharmaceutical products (like some antibiotics and antifungals) because they are known to enhance health and prevent illness. Probiotics maintain and restore the balance of gut bacteria, which improves health. Probiotics regulate the immune system, enhance protection against infections, and reduce chronic inflammation and autoimmune diseases. Studies show that probiotics have a substantial impact, as they can help reduce and prevent digestive issues, metabolic disorders, and mental health problems. Recent studies show health benefits associated with <em>Lactobacillus</em> and <em>Bifidobacterium</em> probiotics. The effects of lactose intolerance, antibiotic-related diarrhea, and irritable bowel syndrome are thoroughly examined. Improvements in metabolomic and genetic technologies have enhanced our understanding of how probiotics work, allowing for more precise and customized treatment approaches. Despite recent progress, maintaining consistency in probiotic formulations, determining the effectiveness of specific strains, and evaluating long-term safety profiles continue to be significant challenges. Future research will likely focus on the combined effects of probiotics, prebiotics, and postbiotics and their possible uses in new areas like mental health. Future studies should focus on finding new probiotic strains from fermented foods and extreme environments to increase the variety of helpful bacteria. Probiotics can significantly change treatment and prevention methods by improving human health naturally and sustainably.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101193"},"PeriodicalIF":0.0,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144687448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of volatilomics for meat quality, authenticity, and adulteration detection","authors":"Jin-Kyu Seo ,&nbsp;Jeong-Uk Eom ,&nbsp;Han-Sul Yang","doi":"10.1016/j.afres.2025.101182","DOIUrl":"10.1016/j.afres.2025.101182","url":null,"abstract":"<div><div>Volatile compound analysis has been increasingly utilized in the assessment of meat authenticity, adulteration detection, and quality evaluation. Volatile profiles are influenced by various factors, including species, diet, muscle type, and processing methods; nevertheless, pattern-based differentiation using multivariate statistical approaches has shown potential for distinguishing meat species, even under complex or processed conditions. Techniques such as solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS), in combination with chemometric tools, are commonly applied to identify species-associated volatile markers and detect undeclared meat adulteration. Volatilomics is particularly suitable for thermally processed products where conventional DNA- or protein-based techniques may be limited due to molecular degradation. Furthermore, the generation of specific volatile compounds associated with lipid oxidation or microbial metabolism supports its utility in monitoring quality-related attributes, including spoilage. However, the lack of standardized protocols and the difficulty of absolute quantification remain limiting factors. This review synthesizes recent advances in meat volatilomics and discusses the methodological challenges and future research directions needed to enhance its applicability across diverse meat matrices.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101182"},"PeriodicalIF":0.0,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144703464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Horticultural crop waste extracts as functional ingredients for enhanced surimi production","authors":"Vijay Kumar Reddy Surasani ,&nbsp;Siddhnath Kumar ,&nbsp;Arashdeep Singh ,&nbsp;Isha Dudeja ,&nbsp;Fatih Ozogul ,&nbsp;Yesim Ozogul ,&nbsp;Srinu Rathlavath ,&nbsp;Lalitha Gnanasekaran ,&nbsp;Saranya Vinayagam ,&nbsp;Thanigaivel Sundaram ,&nbsp;Maximilian Lackner ,&nbsp;Pavan Kumar Dara","doi":"10.1016/j.afres.2025.101180","DOIUrl":"10.1016/j.afres.2025.101180","url":null,"abstract":"<div><div>Horticultural crop waste offers a valuable source of natural extracts rich in bioactive compounds, including polyphenols, which can be utilized to enhance the quality and sustainability of surimi production. Efficient utilization of these wastes would not only address environmental issues but also contribute to human health. Surimi is a fish mince-based product that is widely consumed in many parts of the world. Surimi is mainly produced from lean fish meat and is supplemented with external additives to control its quality during processing and storage. Horticulture waste is rich in phytochemicals. Many studies have demonstrated the application of extracts from horticultural crop waste in the surimi industry to improve its gel strength, color and functionality. Considering the recent advances in the utilization of natural extracts in surimi and potential applications of natural extracts from horticulture crop waste in the seafood industry, this article focuses on detailing recent developments in this field. This review summarizes the extraction and properties of natural extracts of horticultural crop waste and their effects on the quality of surimi. The natural extracts from horticultural crop waste can enhance the gel strength of surimi by interacting with the protein network, thereby preventing protein denaturation and improving the water-holding capacity. Moreover, natural extracts can also improve the color stability of surimi. Furthermore, natural extracts can also impart additional benefits, such as antimicrobial, antioxidant and anti-inflammatory activities, to surimi. Therefore, natural extracts from horticultural crop waste are promising candidates for the development of high-quality and functional surimi products. Therefore, natural extracts from horticultural crop waste are promising candidates for developing high-quality and functional surimi products. This review uniquely synthesizes findings across a broad spectrum of horticultural wastes, elucidates the specific biochemical interactions between plant-derived extracts and surimi proteins, and integrates the crucial, yet often overlooked, regulatory landscape, thus providing a holistic and practical guide for future innovation.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101180"},"PeriodicalIF":0.0,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144679607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Faba bean and oat as ingredients in fermented plant-based foods: opportunities and challenges","authors":"Laura Alejandra Fernandez Castaneda ,&nbsp;Maud Langton ,&nbsp;Galia Zamaratskaia","doi":"10.1016/j.afres.2025.101169","DOIUrl":"10.1016/j.afres.2025.101169","url":null,"abstract":"<div><div>The food production system contributes approximately 37 % of global greenhouse gas emissions, with animal-based food generates twice as many emissions as plant-based food. To address this issue and feed a growing population, a shift towards a plant-based diet is recommended. There is an urgent need for the development of more plant-based foods alternatives with high nutritional and sensory qualities. In Sweden, Faba bean and Oat are being increasingly explored as efficient protein crops that can be grow in Swedish climate. This review provides updated insights into the use of faba bean and oat in plant-based food products, including their nutritional profile and anti-nutrients, the functional properties including protein, starch, fibre and lipids. Despite the increasing use of faba bean in plant-based meats and dairy analogues, concerns remain regarding their sensory and anti-nutritional aspects. However, a mixture of faba bean with cereal has shown promising results with desirable attributes.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101169"},"PeriodicalIF":0.0,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144631433","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unveiling anti-inflammatory peptides from Lion’s Mane mushroom (Hericium erinaceus): Preparation, bioactivity assessment, and peptides identification","authors":"Buddhika Silva ,&nbsp;Korawan Sringarm ,&nbsp;Saranyapin Potikanond ,&nbsp;Pipat Tangjaidee ,&nbsp;Pensiri Buacheen ,&nbsp;Pornchai Rachtanapun ,&nbsp;Natthawuddhi Donlao ,&nbsp;Jaspreet Singh ,&nbsp;Lovedeep Kaur ,&nbsp;Utthapon Issara ,&nbsp;Passakorn Kingwascharapong ,&nbsp;Suphat Phongthai","doi":"10.1016/j.afres.2025.101167","DOIUrl":"10.1016/j.afres.2025.101167","url":null,"abstract":"<div><div>Lion’s Mane mushroom (<em>Hericium erinaceus</em>) is acknowledged worldwide for its substantial contribution of medicinal compounds and nutrients, including protein. The efficient extraction and hydrolysis of proteins are essential for revealing their bioactive properties. This study demonstrates that the optimal pulsed electric field (PEF)-assisted extraction achieved a 42.44 % increase in protein extraction efficiency relative to traditional alkaline extraction (<em>p</em> &lt; 0.05). <em>H. erinaceus</em> protein contained 44.59 % essential amino acids and exhibited 71.33 % <em>in vitro</em> digestibility. Pepsin-trypsin hydrolysis produced the most significant anti-inflammatory activity, resulting in a 36.2 % reduction in nitric oxide and a 31.8 % decrease in interleukin-6 levels (<em>p</em> &lt; 0.05). Subsequent fractionations employing membrane ultrafiltration and size exclusion chromatography effectively purified the peptides, resulting in enhanced anti-inflammatory activity (<em>p</em> &lt; 0.05). This research discovered nine important peptide sequences containing 50–100 % hydrophobic amino acids in Lion's Mane mushroom proteins, which could aid in the synthesis of natural anti-inflammatory peptides.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101167"},"PeriodicalIF":0.0,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144611646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Early identification of apple bitter pit using hyperspectral imaging technology","authors":"Congying Dong ,&nbsp;Tianyi Yang ,&nbsp;Li Liu ,&nbsp;Zhifeng Wei ,&nbsp;Caiyun Shi ,&nbsp;Dengtao Gao","doi":"10.1016/j.afres.2025.101166","DOIUrl":"10.1016/j.afres.2025.101166","url":null,"abstract":"<div><div>Bitter pit is a physiological disorder that severely affects apple quality and consumer satisfaction. This study explored hyperspectral imaging (400–1000 nm) for the early detection of bitter pit in \"Qin crisp\" apples during storage. Standard Normal Variate (SNV), Multivariate Scatter Correction (MSC), Savitzky-Golay Smoothing Filter (SG), First Derivative (1st-D), and Second Derivative (2nd-D) preprocessing methods were applied. Random Frog (RF) and Genetic Algorithm (GA) were used to filter the characteristic wavelength spectral and texture information, and the Support Vector Machine (SVM) classification model was consequently established. The MSC-SVM model achieved spectral-based accuracies of 98.15 % (training) and 86.11 % (testing), while the variance-RF-SVM texture-based accuracies of training and testing sets were 98.55 % and 93.33 %, respectively. Hyperspectral imaging demonstrated potential for the early detection of bitter pit, providing technical and theoretical references for reducing loss and improving apple quality.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101166"},"PeriodicalIF":0.0,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144657224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring effects of chickpea-derived crude oligosaccharides on gut microbiota and their potential in cashew nut yogurt-like product development","authors":"Orawan La-ongkham ,&nbsp;Kanthida Wadeesirisak ,&nbsp;Sudathip Chantorn","doi":"10.1016/j.afres.2025.101160","DOIUrl":"10.1016/j.afres.2025.101160","url":null,"abstract":"<div><div>The increasing use of prebiotics in food products has heightened interest in their potential as dietary supplements to enhance gut microbiota composition and improve digestive health. While fructooligosaccharides (FOS) are among the most extensively studied prebiotics, recent attention has also been directed toward raffinose family oligosaccharides (RFOs) from chickpeas due to their emerging prebiotic potential. This study evaluated the prebiotic effects of crude oligosaccharides extracted from two chickpea varieties—Kabuli and Desi— on gut microbiota composition and metabolite production using an <em>in vitro</em> simulated gut microbiota model. Crude oligosaccharides from Kabuli (COK) and Desi (COD) chickpeas were extracted using 50 % ethanol at a 1:5 (w/v) ratio for 60 min, yielding oligosaccharide contents of 27.12 and 24.93 mg/mL, respectively. High-performance anion exchange chromatography with pulsed amperometric detection analysis identified raffinose, stachyose, and verbascose in both COK and COD. Then, an <em>in vitro</em> simulated gut microbiota fermentation system was used to investigate the prebiotic effects of crude oligosaccharides from the two chickpea varieties on the gut microbiota composition and their metabolites. Based on the results, COK and COD promoted the growth of beneficial gut bacteria, including <em>Megamonas, Phascolarctobacterium, Streptococcus, Enterococcus, Selenomonadaceae,</em> and <em>Escherichia coli</em>. COK fermentation resulted in the highest production of short-chain fatty acids. Furthermore, cashew nut yogurt-like product supplemented with 2–10 % COK or COD maintained stable physicochemical properties and sustained lactic acid bacteria and <em>Bifidobacterium</em> spp. over 14 days of storage at 4 °C, suggesting the potential for developing functional food products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101160"},"PeriodicalIF":0.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144631439","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Possibility to utilize shrimp by-product as a fermented food and its health benefits on hypertension and cancer","authors":"Chanonkarn Rujirapong ,&nbsp;Sunisa Siripongvutikorn ,&nbsp;Wasana Suyotha ,&nbsp;Benjamas Cheirsilp","doi":"10.1016/j.afres.2025.101142","DOIUrl":"10.1016/j.afres.2025.101142","url":null,"abstract":"<div><div>Food waste is one of the main global challenges due to increasing population growth and industrial development. Recently, at least 1.3 billion tons of food waste are generated, especially agricultural items including shrimp processing. By-products of shrimp processing such as head, shell, and tail comprise around 50 % of total volume which is not properly utilized yet. Shrimp by-products contain various nutritional and bioactive compounds giving various health benefits; however, high physical and chemical resistance of shrimp shell is linked to underutilization. Therefore, this review explores the nutrient and health benefits of shrimp by-product and the methods whereby this by-product can be utilized as fermented food. Scientific information indicated that several peptides, chito-oligosaccharide and carotenoids having antioxidant and antihypertensive properties were generated during fermentation. Lately, shrimp by-products have been used to produce chitosan by demineralization with hydrochloric acid; however, the use of this acid is restricted in various food applications while acetic acid is widely tied in the food industry and used for softening crustacean shell. Another method frequently used to improve the quality of fermented food is starter culture. Using starter culture helps with accelerating the fermenting process, sensory quality and safety improvement and active compounds creating with health benefits. Bioactive compounds with antioxidant and antihypertensive properties from raw material and fermentation could help reduce the risk of hypertension and cancer, which are major causes of disease and death are more interesting worldwide. In addition, using by-products as fermented products is a cost effective, easy method and zero waste concept.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101142"},"PeriodicalIF":0.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Spray drying of buriti oil-in-water emulsions as potential systems for the delivery of bioactive compounds","authors":"Greilis Quintero-Gamero ,&nbsp;Francis S. Sánchez-Garzón ,&nbsp;Aureliano Rodríguez-Cortina ,&nbsp;María Hernández-Carrión ,&nbsp;Luz Stella Nerio","doi":"10.1016/j.afres.2025.101154","DOIUrl":"10.1016/j.afres.2025.101154","url":null,"abstract":"<div><div>Buriti, a native palm from the Amazonian rainforest, is a source of high-quality oil due to its high content of oleic acid and lipophilic antioxidant compounds such as β-carotene. To confer greater stability to these bioactive compounds, buriti oil O/W emulsions were prepared as delivery systems and dried by spray drying. O/W emulsions 10:90 (w/w) were prepared, and the response surface methodology (RSM) was applied using a central composite design with two factors, three levels, and five replicates at the center point to evaluate the effect of the soy protein isolate (SPI) (5, 10 and 15 % w/w) and drying temperature (140, 160 and 180 °C) on the optimization of the spray drying process. Different properties of the powders were evaluated as response variables, including process yield and encapsulation efficiency. Based on the adjusted quadratic models of response variables, the optimal conditions were determined: SPI 5.45 % w/w and drying temperature of 180 °C, with a low predictive error and a desirability of 0.884. Under these conditions, the results obtained were yields of 94.95±1.10 %, solubility 94.09±1.23 %, oil encapsulation efficiency 85.41±1.24 % and carotenoid encapsulation efficiency 44.34±1.89 %. Morphological analysis showed semi-spherical particles without agglomeration, with an average diameter of 3.38 ± 0.41 μm, and evidence of a true core-wall inclusion, as observed in the DSC and TGA analyses. The above makes buriti oil microcapsules an excellent alternative for food enrichment and their use in cosmetic and pharmaceutical industries.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101154"},"PeriodicalIF":0.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In vitro shear and compression protocols to evaluate the effects of oral processing on purées intended for dysphagia patients","authors":"Kovan Ismael-Mohammed ,&nbsp;Laura Laguna ,&nbsp;Mireia Bolivar-Prados ,&nbsp;Pere Clavé ,&nbsp;Amparo Tarrega","doi":"10.1016/j.afres.2025.101161","DOIUrl":"10.1016/j.afres.2025.101161","url":null,"abstract":"<div><div>Bolus viscosity before swallowing is critical in dysphagia patients. Only a few works have assessed this viscosity using real boli expectorated by humans. However, this may be a risk for dysphagia patients, and it could be avoided by using an in vitro method to mimic oral changes. This study evaluates the feasibility of two in vitro protocols: (i) constant shearing (50 s⁻¹) over 120 s using a rheometer, and (ii) uniaxial force (10 strokes at 10 mm/s) using a texture analyzer, and then comparing it with previous human data. For both systems, the effect of dilution and enzymes (artificial saliva) was also studied by calculating the percentage of reduction. Results showed that only constant shear decreased the purees viscosity at 20 s from 10 % to 28 % and even more at 120 s (between 30 %-85 %). This viscosity was further reduced in the condition shear and water, and even more in the condition shear and saliva. The uniaxial compression results showed a similar trend: the addition of water caused smaller changes than the addition of saliva in both maximum force (7–38 %) and adhesiveness (62–75 %). Among the two in vitro systems, the constant shear led to a greater structural breakdown, simulating the most extreme scenario of viscosity reduction that could occur during oral processing. Texture analyzer protocol allows a continuous saliva addition, movement to mimic oral stroke and it provides adhesiveness values. Constant shear produced a structural breakdown pattern more similar to human boli than axial force.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101161"},"PeriodicalIF":0.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}