Applied Food Research最新文献

{"title":"Biopolymer based composite packaging: A sustainable approach for fruits and vegetables preservation","authors":"Jaishankar Prasad ,&nbsp;Nishant Kumar ,&nbsp;Pratibha ,&nbsp;Rushali Jaiswal ,&nbsp;Ajay Yadav ,&nbsp;Sujata P. Sharma ,&nbsp;Olaniyi A. Fawole ,&nbsp;Nutan Kaushik","doi":"10.1016/j.afres.2025.101211","DOIUrl":"10.1016/j.afres.2025.101211","url":null,"abstract":"<div><div>The rising market demands for biobased and eco-friendly materials for food packaging has been increasing day by day to avoid the over exploitation of natural resources. In recent decades, the use of natural plant and animal derived biopolymers has been used to develop edible coating and films for fruits and vegetable preservation for longer storage periods. These biopolymer-based packaging possess good barrier, mechanical and other biological properties and can be use as alternatives of plastic and synthetic based packaging to avoid the environment and health threats. Despite the potential advantages, there are several disadvantages associated with the use of polysaccharide, protein and lipid/wax containing edible coating and films alone. To overcome these challenges and drawbacks the composite packaging (coating/films) is the best option for fruits and vegetables preservation. The biopolymer composites are also eco-friendly and sustainable materials, which exhibited excellent barrier, mechanical, thermal, and biological properties as compared to alone biopolymer based edible coating and films. Therefore, this review paper aims to explore the potential roles and applications of biopolymer-based composite coatings and films in the preservation of fruits and vegetables. Additionally, the paper addresses the primary limitations associated with polysaccharide, protein, and lipid/wax-based coatings and films. The roles of active agents in composite packaging and their effects on the postharvest shelf life and characteristics of fruits and vegetables are also examined in detail. Moreover, it is anticipated that the utilization of biopolymer-based composites could represent a green and sustainable approach to enhancing the storability of fruits and vegetables.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101211"},"PeriodicalIF":0.0,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144750276","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 microencapsulation of fixed oils: An innovative and sustainable technology to enhance oxidative stability, functionality and application in food systems","authors":"Kutloano Mangope ,&nbsp;Tafadzwa Kaseke ,&nbsp;Olaniyi A. Fawole","doi":"10.1016/j.afres.2025.101200","DOIUrl":"10.1016/j.afres.2025.101200","url":null,"abstract":"<div><div>Fixed oils are economically valuable due to their diverse applications in foods and other industrial processes. However, their potential is limited by instability under harsh conditions, such as oxidative stress and high temperatures, largely due to their high polyunsaturated fatty acid (PUFA) content, restricting their direct use in food products. Innovation on the preservation of PUFA for improved stability and application in the food industry has focussed on a number of technologies that includes microencapsulation. Microencapsulation is an effective, sustainable technique that protects PUFA and bioactive phytochemicals, such as tocopherols, polyphenols, and carotenoids, from degradation during storage, while also controlling their release and extending stability and shelf life. This review critically examines recent literature on the microencapsulation of fixed oils, emphasizing wall materials, the spray-drying microencapsulation technique, its optimization, and impact on microencapsulation efficiency, technofunctional properties, biological activities, bioaccessibility, and oxidative stability. Furthermore, the application potential of spray-dried fixed oils capsules or powder particles in food systems is discussed, along with future research directions in the spray-drying microencapsulation of fixed oils.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101200"},"PeriodicalIF":0.0,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144750277","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":"Insights into Yacon drying: Applications and challenges ahead","authors":"Paula Giarolla Silveira ,&nbsp;Clara Mariana Gonçalves Lima ,&nbsp;Carlos Ramon de Paula Silva ,&nbsp;Jefferson Luiz Gomes Correa ,&nbsp;Amanda Aparecida Santos Lima ,&nbsp;Matheus Souza Cruz ,&nbsp;Fernanda Rezende Abrahão ,&nbsp;Irineu Petri-Júnior ,&nbsp;Roney Alves da Rocha ,&nbsp;Henrique Douglas Melo Coutinho ,&nbsp;Magdi E.A. Zaki","doi":"10.1016/j.afres.2025.101188","DOIUrl":"10.1016/j.afres.2025.101188","url":null,"abstract":"<div><div>Yacon (<em>Smallanthus sonchifolius</em>) is a tuberous root with notable functional properties, primarily due to its high content of fructooligosaccharides (FOS) (38–64 % dry basis) and low glycemic index, which provide recognized health benefits, including prebiotic effects. However, its high moisture content (80–90 % wet basis) results in rapid perishability, limiting its commercial utilization. This review provides a comprehensive analysis of the effects of different drying techniques—including convective drying, freeze drying, sun/solar drying, foam-mat drying, spray drying, and microwave-assisted drying—on the physicochemical properties, bioactive compound retention, and functional quality of yacon. Quantitative comparisons reveal that microwave-assisted drying combined with pulsed vacuum osmotic dehydration achieves the highest FOS retention (up to 95.74 %) and reduces drying time by 50 %, while freeze-drying provides excellent preservation of phenolic compounds but is limited by high energy consumption and operational costs. Conversely, convective drying, though cost-effective, often leads to significant FOS degradation (retention as low as ∼38 %) and structural collapse. Additionally, this review discusses the impact of pretreatments—such as blanching, ethanol immersion, and ultrasound—on drying kinetics, color preservation, and bioactive retention. Industrial applications are explored, highlighting the use of dried yacon in functional flours, probiotic carriers, and as a sugar substitute in bakery products, despite existing barriers related to production costs and consumer awareness. The review also outlines critical research gaps, including the influence of soil pH and climate on FOS content, the need for optimization of energy consumption, and strategies to enhance process scalability. These insights aim to support the sustainable industrialization of yacon-based products and promote the wider adoption of this underutilized crop in functional food markets.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101188"},"PeriodicalIF":0.0,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144750275","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":"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":"Green valorization of coffee industry residues: Emerging innovations and their role in sustainable food and feed applications","authors":"Markos Makiso Urugo ,&nbsp;Paulos Getachew ,&nbsp;Biruk Tagesse Lambe ,&nbsp;Eyasu Yohannis ,&nbsp;Abel Afework ,&nbsp;Nabiat Meteke ,&nbsp;Sadu Yasin ,&nbsp;Misikir Milkias ,&nbsp;Yetenayet B. Tola ,&nbsp;Tilahun A. Teka ,&nbsp;Habtamu Fekadu Gemede ,&nbsp;Mohammed Worku","doi":"10.1016/j.afres.2025.101181","DOIUrl":"10.1016/j.afres.2025.101181","url":null,"abstract":"<div><div>The coffee industry produces substantial amounts of by-products, including pulp, husk, silverskin, and spent coffee grounds (SCG), which are often discarded as waste. These residues are, however, rich in valuable bioactive compounds, dietary fiber, proteins, and lipids, offering significant potential for sustainable valorization. This review provides a comprehensive synthesis of recent advancements in the green valorization of coffee industry residues, with a particular focus on their applications in food and feed systems. It explores the compositional properties of various coffee by-products and examines a wide range of emerging transformation technologies. These include biological processes such as fermentation for producing organic acids, enzymes, and single-cell proteins; green extraction techniques such as supercritical CO₂, microwave-assisted, and ultrasound-assisted extraction for the recovery of antioxidants, caffeine, and phenolic compounds; and chemical conversions like hydrolysis and Maillard reactions to generate fermentable sugars, prebiotics, and flavor compounds. Novel approaches such as solid-state fermentation and encapsulation are also discussed for their potential to enhance the functional value of these residues. The valorization of coffee by-products not only supports environmental sustainability but also contributes to the development of circular food systems. Particular attention is given to the role of these innovations in improving food and feed quality. Addressing key challenges, including variability in residue composition and integration into supply chains, is essential to fully realize the potential of coffee industry by-products in future food and feed innovation.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101181"},"PeriodicalIF":0.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144714308","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}