Applied Food Research最新文献

A comprehensive review on basil seeds as a source of nutrients and functional ingredients with health benefit properties

Applied Food Research Pub Date : 2025-03-25 DOI: 10.1016/j.afres.2025.100859

Md Azizul Hakim Shiam , Asraful Alam , Mrityunjoy Biswas , Mahfujul Alam , Md. Ashrafuzzaman Zahid , S. M. Shamiul Alam , Md. Akhtaruzzaman , Shahabuddin Ahmed

{"title":"A comprehensive review on basil seeds as a source of nutrients and functional ingredients with health benefit properties","authors":"Md Azizul Hakim Shiam , Asraful Alam , Mrityunjoy Biswas , Mahfujul Alam , Md. Ashrafuzzaman Zahid , S. M. Shamiul Alam , Md. Akhtaruzzaman , Shahabuddin Ahmed","doi":"10.1016/j.afres.2025.100859","DOIUrl":"10.1016/j.afres.2025.100859","url":null,"abstract":"<div><div>Basil seeds, originating from the <em>Ocimum</em> genus, comprise many bioactive compounds and nutrients, providing multiple health benefits. Basil seeds contain notable amounts of protein, fiber, omega-3 s, potassium, magnesium, and calcium. Basil seeds have multiple functional properties and biological activity, such as antioxidant, antimicrobial, anti-inflammatory, anticancer, anti-diabetic, anti-stress, cardioprotective effects etc. Intake of basil seeds is associated with advantages such as improved digestion, reduced body temperature, weight control, blood pressure regulation etc. Despite the extensive use of basil seeds in culinary practices and traditional medicine, their nutritional and functional characteristics remain insufficiently explored. The sole motive of this review is to provide information on the potential of basil seeds as a nutrient-rich functional food ingredient and highlight the health benefits and its application in various food industries.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100859"},"PeriodicalIF":0.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cold plasma as a frontier in combating foodborne bacterial pathogens in ready-to-eat (RTE) foodstuff

Applied Food Research Pub Date : 2025-03-18 DOI: 10.1016/j.afres.2025.100842

Tehmina Naseem , Umair Zahid , Asad Shahzad , Syed Ali Hassan , Gholamreza Abdi , Rana Muhammad Aadil

{"title":"Cold plasma as a frontier in combating foodborne bacterial pathogens in ready-to-eat (RTE) foodstuff","authors":"Tehmina Naseem , Umair Zahid , Asad Shahzad , Syed Ali Hassan , Gholamreza Abdi , Rana Muhammad Aadil","doi":"10.1016/j.afres.2025.100842","DOIUrl":"10.1016/j.afres.2025.100842","url":null,"abstract":"<div><div>In recent years, the demand for ready-to-eat (RTE) foods has grown considerably as RTE foods are more nutritious as compared to frozen, preserved, and stored food products. However, there is an increased chance of microbial contamination in these foods at numerous stages, which leads to food poisoning, and, in severe cases, fatalities. In the past, various thermal and non-thermal technologies have been discovered to enhance food safety in addition to conventional physical and chemical methods due to health effects and less nutritional losses. Thermal technologies including blanching, pasteurization, and sterilization are widely used to inactivate the microbes. However, these treatments affect the foods' organoleptic, nutritional, and technological characteristics. Consequently, non-thermal technologies such as cold plasma (CP), have emerged as ecologically safe treatments while preserving food quality. The main objective of this review is to explore the effects of CP, alone or in combination on the bacterial pathogenic safety of RTE foods. Besides that, this review also focuses on the possible inactivation mechanism, and challenges associated with this technique, and offers future recommendations. Previous investigations showed that CP significantly reduces the counts of <em>Escherichia coli, Enterobacter aerogenes, Salmonella</em> spp., <em>Listeria</em> spp., <em>Shigella,</em> and <em>Pseudomonas</em> spp. in different RTE foods with minimum loss of nutrients as compared to the heat-treated samples. The results were more favorable (in terms of microbial reduction) when CP was combined with other methods during the processing and storage steps.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100842"},"PeriodicalIF":0.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing health through phenolic compounds: A comprehensive review of spices and herbs consumed in Cameroon based on global research

Applied Food Research Pub Date : 2025-03-16 DOI: 10.1016/j.afres.2025.100837

Fabrice Fabien Dongho Dongmo , Adelaide Demasse Mawamba , Rebecca Madeleine Ebelle Etame , William Djeukeu Asongni , Landry Lienou Lienou , Ousman Tamgue , Modeste Lambert Sameza , Rosalie Anne Ngono Ngane , Inocent Gouado

{"title":"Enhancing health through phenolic compounds: A comprehensive review of spices and herbs consumed in Cameroon based on global research","authors":"Fabrice Fabien Dongho Dongmo , Adelaide Demasse Mawamba , Rebecca Madeleine Ebelle Etame , William Djeukeu Asongni , Landry Lienou Lienou , Ousman Tamgue , Modeste Lambert Sameza , Rosalie Anne Ngono Ngane , Inocent Gouado","doi":"10.1016/j.afres.2025.100837","DOIUrl":"10.1016/j.afres.2025.100837","url":null,"abstract":"<div><div>For centuries, various cultures worldwide have utilized spices and herbs (S&H) not only for their culinary attributes but also for their medicinal properties. These natural substances are abundant in phenolic compounds (PCs), a category of chemical compounds associated with a plethora of health benefits. This review offers an exhaustive examination of the health advantages of commonly consumed S&H in Cameroon, with a specific focus on their PCs. It delves into the diverse roles these natural substances play, such as modulating the immune system, demonstrating anti-obesity, anti-diabetic, and anti-cancer activities, and providing protection for various body systems including the cardiovascular, renal, neurological, reproductive, and digestive systems. The research also discusses the hepatoprotective properties of PCs, underscoring their potential as natural substitutes to traditional treatments. However, it also emphasizes the potential side effects of S&H and their PCs, especially when consumed in large amounts without medical guidance. The findings of this research highlight the significant therapeutic potential of S&H and their PCs. It advocates for additional research to confirm health benefits, evaluate compound safety, and consider sustainability for product development. The study also calls for collaborative research and integration with conventional medicine to revolutionize healthcare.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100837"},"PeriodicalIF":0.0,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The nexus of IoT and aquaculture: A bibliometric analysis

Applied Food Research Pub Date : 2025-03-16 DOI: 10.1016/j.afres.2025.100838

Abderahman Rejeb , Karim Rejeb , John G. Keogh

{"title":"The nexus of IoT and aquaculture: A bibliometric analysis","authors":"Abderahman Rejeb , Karim Rejeb , John G. Keogh","doi":"10.1016/j.afres.2025.100838","DOIUrl":"10.1016/j.afres.2025.100838","url":null,"abstract":"<div><div>The Internet of Things (IoT) in aquaculture presents significant opportunities for improving the sector's productivity, sustainability, and resilience. This study aims to achieve two primary goals: to deliver an extensive overview of IoT applications in aquaculture and to pinpoint emerging trends and research gaps, thereby directing future academic endeavors in the aquaculture field. Through bibliometric analysis, which involved keyword co-occurrence and article co-citation network analyses, we investigated 428 publications from 2012 to 2024 retrieved from Scopus. The review indicates a significant rise in investigative efforts, especially in recent years, highlighting the sector's increasing focus on the role of IoT in tackling the distinct challenges aquaculture faces, including water quality monitoring, disease prevention, and resource efficiency. Prominent themes recognized encompass advanced aquaculture systems, water quality and health monitoring, and sophisticated forecasting tools. This investigation enhances the existing knowledge base by emphasizing key themes, significant studies, and essential technological advancements in IoT-enabled aquaculture, providing one of the initial bibliometric assessments in this swiftly developing field. Future research should focus on enhancing interoperability among IoT devices, improving data security and privacy, integrating artificial intelligence for predictive analytics, and expanding IoT applications to support small-scale and resource-constrained aquaculture operations.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100838"},"PeriodicalIF":0.0,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Terminalia catappa fruit and its industrial application: A review

Applied Food Research Pub Date : 2025-03-10 DOI: 10.1016/j.afres.2025.100825

M.H.A. Jahurul , S. Islam , M.R. Norazlina , A. Shihabul , K.L. Nyam , I.S.M. Zaidul

{"title":"Terminalia catappa fruit and its industrial application: A review","authors":"M.H.A. Jahurul , S. Islam , M.R. Norazlina , A. Shihabul , K.L. Nyam , I.S.M. Zaidul","doi":"10.1016/j.afres.2025.100825","DOIUrl":"10.1016/j.afres.2025.100825","url":null,"abstract":"<div><div>Some underexploited fruit species can be used for the extraction and isolation of functional/bioactive compounds, playing an important role in maintaining human health. <em>T. catappa</em> leaves and fruits have many medicinal uses, including antioxidant, anti-inflammatory, anticancer, antidiabetic, leprosy and headaches. The aim of this review is to describe the composition of <em>T. catappa</em> kernels which are examined from a critical interpretation concerning the suitable use. This review also compares the oil yields and their physicochemical properties for the purpose of evaluating the potential of <em>T. catappa</em> kernels as a source of natural edible oil with potential industrial uses. The demand for healthier vegetable oils is growing by the day as the primary sources of saturated oils are from animals and unsaturated oils from plants. Different parts of <em>T. catappa,</em> such as fruit flesh, seed, and bark are highly nutritious and rich in bioactive compounds. <em>T. catappa</em> kernel is usually consumed raw or roasted and has an almond-like taste because of its high unsaturated oil content (43.36–63.65 %). Highly unsaturated <em>T. catappa</em> kernel oil (TCKO) indicated that it can easily oxidize and be chemically unstable. Thus, it is not suitable to be used in its present state as an industrial fluid. <em>T. catappa</em> kernels could be a useful new source of edible oils that could also allow economic exploitation.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100825"},"PeriodicalIF":0.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Understanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried rice

Applied Food Research Pub Date : 2025-02-26 DOI: 10.1016/j.afres.2025.100793

Zhilu Ai , Jun Zhang , Shuaishuai Zheng , Chao Xu , Zhen Li , Zhili Pan , Yong Yang

{"title":"Understanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried rice","authors":"Zhilu Ai , Jun Zhang , Shuaishuai Zheng , Chao Xu , Zhen Li , Zhili Pan , Yong Yang","doi":"10.1016/j.afres.2025.100793","DOIUrl":"10.1016/j.afres.2025.100793","url":null,"abstract":"<div><div>In order to further expand the application range of static magnetic field assisted freezing technology, the effects of static magnetic field assisted freezing on the texture properties and digestibility of rice in beef fillet fried rice were studied in this paper. The static magnetic field accelerated the freezing rate and shortened the phase transition time of beef fillet fried rice, and the effect of 2 mT magnetic field intensity was better than that of 1 mT. Specifically, compared with the RF group, the freezing time in the SMF-2 group decreased by 24.97 %. With the acceleration of freezing speed, the expansion pressure generated by ice crystal formation gradually reduced the damage to the structure of rice, making its ability to bind water stronger and reducing the rearrangement of starch molecules. Among them, compared with the RF group, the relative crystallinity of the SMF-2 group decreased by 2.04 %, and the R<sub>1047/1022</sub> value of the SMF-2 group also reduced by 4.47 %. Alleviation of starch retrogradation by static magnetic field inhibited the increase in hardness and chewiness of rice, as well as the decrease in adhesiveness and digestive rate. In conclusion, static magnetic field assisted freezing can improve the texture quality and digestibility of rice in frozen beef fillet fried rice. The research results of this article provide further support for the application of static magnetic field assisted freezing technology in prefabricated food dishes.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100793"},"PeriodicalIF":0.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143552437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Algal proteins for sustainable nutrition and functional food innovation

Applied Food Research Pub Date : 2025-02-25 DOI: 10.1016/j.afres.2025.100752

Fatima Saeed , Khadija Tul Zohra , Kinza Naveed , Aneeqa Zia , Muniba Khaliq , Zahra Noor , Kashaf Khaliq , Muhammad Asif Ali

{"title":"Algal proteins for sustainable nutrition and functional food innovation","authors":"Fatima Saeed , Khadija Tul Zohra , Kinza Naveed , Aneeqa Zia , Muniba Khaliq , Zahra Noor , Kashaf Khaliq , Muhammad Asif Ali","doi":"10.1016/j.afres.2025.100752","DOIUrl":"10.1016/j.afres.2025.100752","url":null,"abstract":"<div><div>In the search for sustainable and nutritious food sources, algal proteins have emerged as a promising option. Algal proteins present a high-protein alternative, with algae offering a rich nutritional profile packed with vitamins, minerals, bioactive compounds, and dietary fibers. This review provides an in-depth exploration of algal proteins' potential as functional food ingredients, highlighting their health benefits, including cardiovascular support, metabolic health, weight management, and antioxidant properties.</div><div>Their functional properties, such as emulsifying, foaming and gelling capabilities make them versatile for use in food applications. The growing acceptance of algal proteins among consumers is revealed through current market trends and applications. This review also addresses the challenges in utilizing algal proteins, such as technological, regulatory, and consumer issues like taste and odor aversion, and suggests strategies for overcoming these obstacles through innovative formulation approaches. However, continued research and advancements are required to fully utilize the potential of algal proteins in functional foods.</div><div>In conclusion, algal proteins are a promising sustainable functional food ingredient, with implications for both the food industry and consumer health. Incorporating algal proteins into food products addresses sustainability concerns while providing nutritional advantages, paving the way for a greener and healthier food future.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100752"},"PeriodicalIF":0.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Virtual reality sensory analysis approaches for sustainable food production

Applied Food Research Pub Date : 2025-02-18 DOI: 10.1016/j.afres.2025.100780

Abdul Hannan Bin Zulkarnain, Attila Gere

{"title":"Virtual reality sensory analysis approaches for sustainable food production","authors":"Abdul Hannan Bin Zulkarnain, Attila Gere","doi":"10.1016/j.afres.2025.100780","DOIUrl":"10.1016/j.afres.2025.100780","url":null,"abstract":"<div><div>This article investigates the integration of virtual reality (VR) sensory analysis into sustainable food production, emphasizing its alignment with the Sustainable Development Goals (SDGs). The exploration begins with examining the escalating importance of sustainable food production and introduces VR sensory analysis as a pioneering solution to address challenges within the industry. This study seeks to redefine how we perceive, produce, and consume food by harmonizing sensory science and sustainability goals. The global context section establishes a connection between critical SDGs and the role of sustainable food production in addressing global challenges, highlighting the pivotal role of technology in achieving these objectives. It then navigates the evolution of sensory analysis, presenting traditional methods' limitations and introducing VR as a transformative approach. Methodology details seamlessly integrating VR sensory analysis into sustainable food production, considering equipment requirements, and emphasizing the symbiotic relationship between VR and sustainable practices. Case studies illustrate successful implementations across diverse food sectors. The contribution to the SDGs section quantifies the impact of VR sensory analysis, demonstrating its potential to achieve resource efficiency and waste reduction. It concludes by exploring future directions and innovations, underscoring the transformative potential of VR sensory analysis in reshaping sustainable food production in harmony with SDGs.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100780"},"PeriodicalIF":0.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Kefir alternatives, an innovative source of probiotics: Microbiological, technological, and therapeutical properties

Applied Food Research Pub Date : 2025-02-16 DOI: 10.1016/j.afres.2025.100775

Zuzana Matejčeková, Ľubomír Valík

{"title":"Kefir alternatives, an innovative source of probiotics: Microbiological, technological, and therapeutical properties","authors":"Zuzana Matejčeková, Ľubomír Valík","doi":"10.1016/j.afres.2025.100775","DOIUrl":"10.1016/j.afres.2025.100775","url":null,"abstract":"<div><div>Kefir is a fermented dairy-based drink known for it's numerous health-promoting attributes. To widen kefir's beneficial health properties to a broader group of consumers, research in the area of kefir fermentations based on milk-free raw materials are necessary. Specifically, one of these represents a water kefir-like beverage, an ancient artisanal fermented drink, based on a sucrose medium with fruits, consumed practically all over the world. It's production has primarily occurred in households or on a small scale. Considering the recent market trends and scientific updates, water kefir alternatives could represent an excellent source of probiotics, supporting both healthy consumers and those who avoid dairy. In this review paper, we explained general knowledge about kefir a milk-free alternative, its origin, distribution, production process, microbial diversity and fermentation dynamics, health effects as well potential industrial processing regarding food legislation. This review also offers an updated overview of scientific studies to enhance the current understanding of this topic. The adaptation and good growth of kefir grains in different substrates could result in a wide spectra of unique products with definite sensory features and functional properties. However, the scientific community must follow the rapid progress of innovative probiotic trends, furthermore with a precise understanding of production processes under controlled conditions. Further work is still needed to bring an exact understanding of industry implementation, discussing the stable batches, shelf life and safety, resulting in a product characterized with steady quality at the industrial level.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100775"},"PeriodicalIF":0.0,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143465546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemometrics applications in omics studies (Metabolomics, Lipidomics, and Proteomics) for halal authentication in food and pharmaceutical products

Applied Food Research Pub Date : 2025-02-12 DOI: 10.1016/j.afres.2025.100770

Ida Musfiroh , Vevi Maritha , Putri Widyanti Harlina , Muchtaridi Muchtaridi , Nor Kartini Abu Bakar , Abdul Rohman , Dachriyanus Dachriyanus , Nur Kusaira Khairul Ikram , Anjar Windarsih

{"title":"Chemometrics applications in omics studies (Metabolomics, Lipidomics, and Proteomics) for halal authentication in food and pharmaceutical products","authors":"Ida Musfiroh , Vevi Maritha , Putri Widyanti Harlina , Muchtaridi Muchtaridi , Nor Kartini Abu Bakar , Abdul Rohman , Dachriyanus Dachriyanus , Nur Kusaira Khairul Ikram , Anjar Windarsih","doi":"10.1016/j.afres.2025.100770","DOIUrl":"10.1016/j.afres.2025.100770","url":null,"abstract":"<div><div>As awareness of using halal products increases, the halal status of food and pharmaceutical products is receiving heightened attention. Omic-based analytical methods such as Metabolomics, Lipidomics, and Proteomics have been tested to authenticate the halal status of these products. The metabolites, lipids, and amino acids in halal food and pharmaceutical products differ from those in non-halal products. These differences can be used as references for determining halal status. One main challenge in omics-based analysis, is managing the vast amount of data on metabolite, lipid, and amino acid. Advanced analysis techniques are needed to draw conclusions on the halal authenticity of products. This challenge can be addressed through chemometric analysis. Chemometrics can reduce large datasets generated from omics studies into easily understandable visualizations that distinguish between halal and non-halal products. Using PCA, PLS, and LS-SVM analysis, the distinct metabolites, lipids, and amino acids between halal and non-halal products become clearly identifiable. PLS-DA and OPLS-DA can predict potential markers for determining halal status. Validated chemometric methods provide a fast, practical and efficient approach for authenticating the halal status of food and pharmaceutical products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100770"},"PeriodicalIF":0.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0