International Journal of Food Science & Technology

Wheat starch digestibility is crucial for its nutritional value, yet the impact of kernel hardness, protein content, and total starch content on this process remains unclear. To investigate this, we analysed 272 wheat varieties that were collected worldwide for hardness index (HI), grain protein content (GP), total starch content (TS), rapidly digestible starch content (RDS), slowly digestible starch content (SDS), and resistant starch content (RS). Correlation and regression analysis revealed that increased kernel hardness is associated with higher RDS and lower SDS, while GP negatively correlates with RS, and TS positively influences RS. Path analysis shows that TS has a stronger impact on starch digestibility, whereas the effect of GP is weaker. The results suggest that wheat varieties with softer kernels, higher TS, and lower GP content exhibit slower starch digestion, offering insights for breeding strategies to improve nutritional quality.

2025 marks the publishing of the 60th Volume of the International Journal of Food Science and Technology. This editorial highlights developments to be seen in 2025 for the journal as well as highlighting some of the key references published IJFST over the last 5 years. This gives an insight into the global trends we are experiencing in innovation and process development in food science, technology and consumer nutrition.

This study evaluated the effects of Satureja hortensis essential oil (SHEO)-enriched sodium alginate-bentonite nanocomposite films on the quality of rainbow trout (Oncorhynchus mykiss) fillets during 15 days of refrigerated storage at 4 ± 1 °C, with analyses conducted on days 0, 3, 6, 9, and 15. Five film formulations were prepared: sodium alginate alone (C), sodium alginate with bentonite nanoclay (CN), and sodium alginate combined with SHEO at 0.5%, 1%, and 1.5% concentrations (CN0.5, CN1, CN1.5). SHEO addition improved film properties, with thickness increasing from 0.225 ± 0.013 cm in the control to 0.245 ± 0.014 cm in CN1.5 and tensile strength peaking at 5.37 ± 0.15 MPa in CN0.5. The CN1.5 group exhibited superior preservation effects, maintaining total viable counts at 4.58 log CFU/g compared to 6.88 log CFU/g in the control by day 15. Pseudomonas spp., coliforms, lactic acid bacteria, and psychrotrophic bacterial counts were significantly reduced. Lipid oxidation was minimized, with TBARS values of 0.8 mg MDA/kg in CN1.5 compared to 2.38 mg MDA/kg in the control. Additionally, TVB-N levels were maintained at 15.4 mg N/100 g in CN1.5, while they reached 28.4 mg N/100 g in the control. These results highlight the potential of SHEO-enriched sodium alginate-bentonite nanocomposite films, particularly CN1.5, in extending the freshness and shelf life of rainbow trout fillets under refrigerated conditions.

Modified Atmosphere Packaging (MAP) has gained attention from commercial horticulturalists, in extending the shelf life of bulk and retail packaged fresh produce such as strawberries. Storing strawberries in an atmosphere with optimized gas composition containing carbon dioxide concentration from 15 to 30% and the oxygen concentration from 7.5 to 10% can provide an optimized condition to maintain quality and extend shelf life of strawberries at low temperatures. Therefore this study aimed to investigate the effect of active MAP, three different gas mixes namely: MAP1 (10 O2, 15% CO2, 75% N2); MAP2 (7.5 O2, 17.5% CO2, 75%.N2); MAP3 (30% CO2, 70%.N2) and Passive MAP as a control conventional packaging on changes in gas composition, total soluble solid, colour, electrolyte leakage and density of fresh strawberries during 15 days storage period at 4 °C and 99.9% RH. Strawberries packaged in commercial packaging PET (Polyethylene terephthalate) punnet and PET lidding with macro perforated, a mix of three 8 mm diameter hole with four 5 mm x 15 mm rectangular holes on PET lidding film under normal atmosphere was studied as a control sample. Freshly harvested strawberries were packaged in a PET punnet with PET/PE (Polyethylene terephthalate/Polyethylene) as lidding film using an automatic tray sealer. The packaged strawberries were stored at 4 °C. Storage studies revealed that significantly higher CO2 and negligible O2 concentration in MAP3 compared to the control packaging system. Greater electrolyte leakage was observed for the treatment with higher (30%) CO2 and commercial packaged sample with higher O2 concentration on 13th day of storage (P < 0.05). No significant difference in density value was observed for all the treatments. L* value showed a decreasing trend in strawberries stored in commercial package with higher O2 concentration for 13 days, while it was well maintained in the MAP2 and MAP1 treatments containing 7.5 and 10% O2 up to 15 days.

In recent years, diet and nutrition have become a primary focus of public health worldwide. Food supplements (FS), used to complement common diets, are a significant and highly marketed category of food products. This has positioned healthcare professionals and public decision makers to play critical roles in their distribution and monitoring. Following a serious case of intoxication due to the ingestion of potassium hydroxide (KOH) as a nutrient source in a food supplement, technical opinion has been applied to admissible levels of vitamins and minerals in such products. KOH, known for its high potential Hydrogen (pH) and caustic properties, poses safety risks if not properly diluted. EU Regulation 1169/2011 stipulates minimum significant quantities for nutrients, including potassium, which must not exceed certain levels to ensure safety. The use of KOH as the sole potassium source in the form of powders has been shown to create strong alkalinity, posing risks when dissolved in water for human consumption. Safer alternative potassium forms are available for food supplements. This underscores the need for continuous regulatory oversight and greater involvement of healthcare professionals to ensure consumer safety, given the broad variability in supplement formulations and their increasing market share.

In order to screen high-quality peanut pod varieties on food processing production lines and promote the sustainable development of the peanut as well as the expansion of its consumer market, this study improved the recognition ability of peanut pod varieties and the efficiency of deep feature extraction by optimizing the ResNet50 deep learning network model. Experimental results showed that the accuracy of the optimized network model reached 91.6%, which was 2.1% higher than the original ResNet50 model. Additionally, this study extracted the deep features of the appearance morphology of peanut pods, used the agglomerative clustering method to explore the genetic relationship of hybrid offspring varieties under the same line, and constructed a pedigree diagram containing 18 varieties. These research findings provide a crucial scientific foundation for the cultivation of high-quality peanut varieties. The selected high-quality peanuts not only enhance the added value of the peanut industry but also further expand the market potential of peanut by-products.

Palm starch is an underutilised and unconventional resource gaining popularity globally due to its health-promoting properties. However, native starch often falls short in areas such as retrogradation during gelatinisation, instability at high temperatures, and acidic conditions, limiting its functionality in the food industry. Modifications are necessary to enhance the performance of native starch and broaden its applications across food and other industries. The technological implications of its underutilisation remain under investigation. This review offers a comprehensive summary of starch modifications across different palm varieties within the same family, utilising various techniques, including chemical, thermal, and non-thermal methods. It examines the resulting changes in physicochemical properties, granular and molecular structures, and the applications of these starches. Additionally, the impact of these modification techniques on starch-rich food systems such as Palmyra sprout, kithul starch, talipot starch, and sago starch is reviewed. The use of modified starches in developing biodegradable packaging film is also discussed. This review thoroughly explores the physicochemical, morphological, and rheological traits of both native and modified palm starch.

Our study analysed the quality differences between 6 pomegranate varieties grown in Yunnan. The results showed that the composition and contents of anthocyanins, the amount of polymeric pigments produced by the reaction between anthocyanins and tannins, and pH were the primary factors affecting the colour of pomegranate arils. Fructose and citric acid were the main sugar and organic acid contributing to the taste of pomegranate arils. In total, 42 phenolic compounds were identified, with BS being classified as a distinct group due to higher concentrations of ACNs and flavonols. Additionally, 32 volatile compounds were identified, with TLZ, SP, and TGY grouped, BS, TNS, and HRY grouped into another. The key phenolic metabolic pathways included flavone and flavonol biosynthesis, anthocyanin biosynthesis, and phenylpropanoid biosynthesis, while fatty acid biosynthesis, pyruvate metabolism, and sulfur metabolism were the main volatile metabolic pathways. These results provide valuable guidance for agricultural practices and promoting industrial development.

Lentinan (LNT) is a polysaccharide from Shiitake mushrooms that has significant effects regarding antioxidant, hypoglycemic, anti-inflammatory activities, etc., and this effect is influenced by the human intestinal flora. However, the interactions between LNT and human intestinal microorganisms, and their metabolic processes, remain unclear. In this study, the fermentation characteristics of LNT and its effects on intestinal flora and metabolites were studied by in vitro fermentation. Our results indicated that LNT was effectively utilised by intestinal microbiota, and the utilisation rate was 62.7 ± 3.0% after fermentation for 48 hr. The concentrations of short-chain fatty acids (mainly acetic acid and propionic acid) were increased to 4.157 ± 0.197 and 5.847 ± 0.283 mM, respectively. LNT also increased the relative abundance of beneficial bacteria, such as Bifidobacterium and Parabacteroides, while reducing harmful bacteria like Veillonella and Klebsiella. Metabolomics and microbial correlation analysis revealed that the catabolism of LNT was also accompanied by amino acid catabolism, especially alanine, aspartic acid, glutamate, and the biosynthesis of adenosine 5’-monophosphate, etc. These findings suggest that LNT can support gut health and demonstrates potential as a prebiotic.

Non-alcoholic fatty liver disease (NAFLD) is a primary chronic liver ailment around the world, posing a significant threat to human health. Probiotics, living microorganisms that enhance intestinal flora equilibrium and mitigate blood lipid levels. This study aimed to identify probiotics with excellent antioxidant capacity from naturally fermented foods, and investigate their potential mechanisms in relieving high-fat diet (HFD)-induced liver injury and modulating intestinal flora balance. These findings fundamentally benefit the advancement of functional probiotic foods. Lactobacillus fermentum KP101, isolated from kimchi, was evaluated for its antioxidant activity. Assessment of HFD-induced liver injury was based on the biochemical markers, protein expression levels, and liver histopathology. L. fermentum KP101 remarkably reduced mice serum and liver levels of TC, TG, LDL, ALT, and AST. L. fermentum KP101 intervention effectively modulated HFD-induced dyslipidemia and activated the AMPK signalling pathway to alleviate liver injury. Specifically, the protein expression levels of SREBP-1 and p-ACC presented an obvious reduction, while the expression of p-AMPK and PPARα was notably increased following L. fermentum KP101 treatment. Moreover, L. fermentum KP101 effectively mitigated intestinal flora dysbiosis in HFD-fed mice. In summary, L. fermentum KP101 demonstrated efficacy in improving hyperlipidemia and liver metabolic disorders in mice with HFD-induced conditions.

Seaweed and macroalgae have been utilized for centuries in human and animal nutrition due to their rich composition and functional properties. As global demand for sustainable food sources grows, the seaweed industry requires effective quality control systems to ensure product safety and consistency. Vibrational spectroscopy, including near-infrared (NIR), mid-infrared (MIR), and Raman spectroscopy, offers powerful techniques for analysing the molecular composition of seaweed. These methods enable the identification and characterization of key molecular structures, essential for ensuring the quality of seaweed-based products. The integration of machine learning (ML) and chemometric techniques enhances the analytical capabilities of vibrational spectroscopy, providing robust tools for data interpretation and decision-making in seaweed safety and sustainability. This review highlights recent advancements in the application of vibrational spectroscopy, machine learning, and sustainable practices within the seaweed industry, emphasizing their role in improving product quality, traceability, safety, and resource efficiency. Furthermore, the ability of IR spectroscopy to predict seaweed chemical composition and biomass production under different abiotic conditions is discussed. Developing and implementing vibrational spectroscopy tools will enable agile methods that will support management and risk evaluation systems, providing with objective measurements to identify hazards during seaweed post-harvest and processing.

Agricultural by-products, including winery waste, represent both an environmental challenge and a valuable source of bioactive compounds. This study investigated the antioxidative, antimicrobial, and antiadhesive properties of grape seed and peel extracts derived from the red wine variety Refosco. Water and methanol extracts were prepared from dried, ground seeds and peels, both before and after supercritical extraction (SFE). The total antioxidant capacity (TAC) of water- and lipid-soluble compounds was measured. Minimal inhibitory concentrations (MICs) and antiadhesion effects of water extracts were then determined for Campylobacter jejuni, Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa. The antimicrobial effects were further evaluated in pasta dough as a model food matrix. Our results showed that some methanol extracts exhibited significantly higher TAC values compared to water extracts. However, the TAC of water-soluble compounds was significantly higher than that of lipid-soluble compounds, regardless of the solvent used. Although the TAC of dried seed and peel samples (SDRY; PDRY) was higher than that of SFE residues, the difference was not statistically significant. The most potent antimicrobial effect was observed for SDRY extracts, with MICs as low as 0.625 mg/mL. Additionally, both SDRY and PDRY water extracts, at 1/8 of the MIC, exhibited antiadhesion activity. In conclusion, red grape pomace from the Refosco variety proves to be a cost-effective source of valuable water-soluble compounds with antioxidative, antimicrobial, and antiadhesive properties. Importantly, results showed that the SFE residue retained some bioactive properties, further highlighting the potential of this by-product.

This study investigates the development of a functional snack, NSP (Nannochloropsis sp.)-cocoa balls, enriched with omega-3 fatty acids, utilizing two advanced processing methods: microwave processing and high-pressure processing (HPP). The primary objective was to assess the efficiency of these techniques in preserving nutritional value, particularly omega-3 content, while maintaining desirable sensory qualities over a 12-day storage period. Microwave processing was found to partially retain omega-3 fatty acids but resulted in increased firmness and faster oxidation due to moisture loss during heating. In contrast, HPP effectively preserved omega-3 content and maintained the original texture and sensory appeal of the NSP-cocoa balls. The even distribution of omega-3 fatty acids in HPP-treated samples enhanced their resistance to oxidation, contributing to greater stability. Sensory evaluations identified the HPP-treated cocoa balls, specifically those prepared using Recipe 4, as the most preferred for their texture and superior nutritional profile. Furthermore, food safety analyses confirmed the safety of these snacks for consumption throughout the storage period. This comprehensive study highlights HPP as a superior processing method for developing functional foods that balance nutrient preservation with sensory quality, offering a promising approach for creating health-focused, shelf-stable snacks.

This study aimed to study the effect of modification of monascal brown rice (MBR) solid-state fermentation through supplementation of γ-aminobutyric acid (GABA) microcapsules from the emulsification/internal gelation technique on dynamic changes in primary and secondary metabolites during 25-day fermentation to conduct metabolomic analysis. During MBR fermentation, the d50 values of GABA microcapsules increased due to their swelling during the MBR fermentation. The lowest encapsulation efficiency (EE%) and highest cumulative release (CR%) of GABA microcapsules found after 25 days of the fermentation were 40.18% and 89.13%, respectively. It was an interesting point that supplementation of microencapsulated GABA into MBR substrate could expand the stationary phase (days 10–20 of the fermentation) of M. purpureus growth curve compared to the control (days 10–15 of the fermentation). During the stationary phase, the concentrations of alanine, phenylalanine, arginine, tyrosine, and tryptophan in MBR fermentation with GABA microcapsule supplementation rose by more than 1.2-fold relative to the control, whereas linolenic acid, linoleic acid, and oleic acid demonstrated increases of over 1.24, 1.31, and 1.42-fold, respectively. Following a 25-day fermentation period, the maximum concentration of GABA detected in the MBR supplemented with GABA microcapsules was 1,267.13 mg/kg, in comparison to the control. Considering HCA and variable importance in projection (VIP), the primary metabolites MBR from GABA microcapsule supplementation positively correlated with days 10 and 15 of the fermentation but days 20 and 25 of the fermentation for the secondary metabolites. The significant metabolic pathways based on the primary and secondary metabolites of MBR from GABA microcapsule supplementation were 1. starch and sucrose metabolism, 2. neomycin, kanamycin, and gentamicin biosynthesis, 3. biosynthesis of unsaturated fatty acids, 4. phenylalanine, tyrosine, and tryptophan biosynthesis, 5. arginine and proline metabolism, 6. citrate cycle (TCA cycle), 7. fructose and mannose metabolism, and 8. pyruvate metabolism.

The combined effects of high-pressure processing (HPP) and 0.1% microbial transglutaminase (MTGase) on the quality of threadfin bream surimi emulsion sausages with regular and reduced sodium chloride salt (2.5 and 0.5%) were investigated. Both regular and reduced salt sausages with 0.1% MTGase and HPP had the highest TPA parameters, cooking loss, and total expressible fluid. The myosin heavy chain (MHC) band of the MTGase sample disappeared but the upper gel showed a higher-molecular-weight polymer. Scanning electron microscope (SEM) micrographs indicated that the reduced salt sausages had larger pores than the regular type. The microstructure became honeycomb-like after HPP, with fewer pores and increased firmness. Both the regular and reduced salt sausages with 0.1% MTGase had denser, more uniform fibre structures. Following HPP, the protein network density increased while combining MTGase and HPP improved sausage texture.

This study aimed to assess the food safety of eight Traditional Australian foods by analysing their cyanogen glycoside and alkaloid content. The research utilized a combination of ultra performance liquid chromatography-quadrupole time of flight tandem mass spectrometry, UV–Vis spectroscopy, and indicator strip assays to identify and quantify toxic compounds. The study found no cyanogen glycosides across all tested species above a limit of detection of 1.59 μg g−1 cyanide equivalent. Eight alkaloids were identified, including trigonelline, piperine, atropine, piperyline, corydine, cinchonine, corynoxiene, and desmotroposantonin. Notably, atropine, which was detected in trace amounts in native pepper, was found to be below the detection limit of 1.30 ± 0.60 mg per 100 g. The presence of trigonelline and piperine was significant in several species, particularly the native pepper. These findings suggest that the tested Traditional foods are safe for consumption concerning cyanogen glycosides and alkaloids. The systematic approach to toxin detection in these foods supports the use of Traditional knowledge, aids in validating their food safety, and provides a framework for future toxicological assessments.

Copper irons are widely applied in vineyards as pesticides (commonly referred to as Bordeaux mixture). However, excess copper is toxic to cells and to human health. Organisms have developed sophisticated molecular mechanisms in response to copper stress. In Saccharomyces cerevisiae, transcription factor Ace1 is activated and regulates CUP1, CRS5, and SOD1 in response to copper stress. Hyperoside (HYP) is mainly used in clinical treatment and healthcare products due to its ability to reduce intracellular reactive oxygen species (ROS). In this work, HYP, when compared with a conventional control, dramatically improved the growth of S. cerevisiae cells in copper stress, even in CUP1 and SOD1 mutant cells, by significantly decreasing the levels of ROS. Furthermore, expression of CUP1, CRS5, and SOD1 was significantly reduced under copper stress with HYP. These results illustrate that HYP effectively improves the growth of S. cerevisiae cells under copper stress.

Food waste is a significant global issue, and a large proportion of discarded food originates from domestic households. This underscores the need for effective methods to determine when food is no longer safe to consume, which could significantly reduce food waste. Current disposal practices largely rely on expiration or use-by dates, which often do not accurately reflect food spoilage due to varying storage conditions. Moreover, foodborne illnesses, which pose serious public health risks, highlight the need for more accurate spoilage detection methods. Recent advancements in food spoilage sensors, particularly those using colorimetric gas detection, offer promising solutions. These sensors, which detect spoilage gases without direct food contact, are enhanced by new materials and improved data analysis techniques. This review focuses on colorimetric gas sensors, exploring their principles and methods, including the use of user-friendly devices and image processing technologies. It also addresses the challenges and future directions for developing effective food spoilage sensors.

Pacific dulse (Devaleraea mollis) is a red macroalga species native to the Pacific coastline that is gaining interest for cultivation and consumption. As a promising source of plant protein, Pacific dulse was investigated for its potential for generating bioactive hydrolysates (BAHs) and peptides (BAPs) with health-promoting properties including the ability to mitigate inflammation, hypertension, and diabetes. Given that BAP discovery pipeline can be both costly and labor-intensive, we employed a prospecting approach to identify candidate BAHs and BAPs using in silico approach, followed by in vitro bioactivity validation. Hydrolysates from dulse, prepared through simulated gastrointestinal digestion, koji treatment, and bromelain hydrolysis exerted anti-inflammatory and enzyme-inhibitory activities against human DPPIV and ACE1. Additionally, dulse-associated synthetic peptides NNPTTIKPSAQVVW, VLPNTVFEAVVK, and HMYKTNWG inhibited the production of NO and IL-6 while downregulating inflammatory gene expression in LPS-stimulated murine macrophages (RAW 264.7). Together, these findings suggest that Pacific dulse has the potential to serve as a functional food and a source of BAHs and BAPs.

Diabetes mellitus (DM) is a chronic metabolic disorder caused by insufficient insulin secretion and function. One suggested treatment for type 2 DM (T2DM) is inhibiting carbohydrate digestive enzymes to decrease blood glucose levels. Moreover, combination drugs are also recommended for T2DM management. This research investigated the inhibition potential of phenolic compounds (syringic acid and vanillin) and andrographolide (AGL) and the combination of syringic acid/AGL and vanillin/AGL against α-glucosidase and α-amylase by in vitro, in silico, and fluorescence analysis. The results revealed that the inhibition potential of AGL against α-glucosidase and α-amylase was higher than that of syringic acid and vanillin. Furthermore, these compounds’ inhibition of α-glucosidase appears more potent than α-amylase. The combination of syringic acid/AGL and vanillin/AGL shows a synthetic effect on α-glucosidase and α-amylase when increasing AGL. The fluorescence technique has confirmed that compounds alone and the combination have binding at the active sites of α-glucosidase and α-amylase. AGL’s lowest inhibition constant (Ki) and highest binding affinity suggest that this compound has stronger binding interactions with the amino acids in the active sites of α-glucosidase and α-amylase than syringic acid and vanillin. Our findings indicate that the combination of syringic acid/AGL and vanillin/AGL is recommended for applications in T2DM treatment.

Mangosteen pericarp (MP), rich in polyphenols and antioxidants, is often discarded as agro-waste. Its anthocyanins (ACNs), potential natural colourants, are compromised by high polyphenol oxidase (PPO) and peroxidase (POD) activity. This study examined the effects of hot water and steam blanching on PPO and POD inactivation in MP. Blanching for 0, 30, 60, 90, and 120 s at 100 °C. Hot water inactivated 89.57% PPO (t1/2 = ~67 s) and 92.13% POD (t1/2 = ~33.6 s), while steam inactivated 52.81% PPO (t1/2 = ~113.7 s) and 97.07% POD (t1/2 = ~61.8 s). Despite better enzyme inactivation with hot water, it adversely affected ACNs stability. Steam blanching for 90 s, as determined by principal component analysis, preserved the highest ACNs, phenolics, and antioxidant activities. Cyanidin-3-O-sophoroside and cyanidin-3-O-glucoside were identified via liquid chromatography-mass spectrometry and high-performance liquid chromatography, offering insights for preserving ACNs as natural colourants.

The emergence of multidrug-resistant (MDR), biofilm-forming strains of Salmonella Typhimurium poses a significant threat to food safety due to their persistence on food surfaces and equipment, complicating eradication efforts and increasing the risk of contamination. This study explored the antibiofilm activity of Vitamin C (VC) against MDR biofilm-forming Salmonella Typhimurium. Vitamin C inhibited S. Typhimurium biofilms in a dose-dependent manner, with a minimum inhibitory concentration of 125 mM. Treatment with Vitamin C significantly disrupted the bacterial biofilm structure, creating cannonball-like pores in the cell wall as observed through electron microscopy. The antibiofilm mechanism of Vitamin C was mediated by reactive oxygen species (ROS) generation, leading to sugar and protein leakage, reduced exopolysaccharide (EPS) production, and decreased quorum sensing (QS) activity. Transcriptional analysis revealed that Vitamin C downregulated expression of biofilm-related genes responsible for initial cellular attachment and EPS production (fimA, adrA) and upregulated genes associated with adhesion and multidrug efflux pumps (csgA, ipfE, and arcA). Importantly, the application of Vitamin C on coated Paneer significantly extended its shelf life. These findings highlight the potential of Vitamin C in combating Salmonella biofilms, enhancing food safety, and providing a framework for the development of antibiotic-independent therapies to address MDR strains of Salmonella.

Flavonoids can promote lipid metabolism and prevent obesity. FH03F is a probiotic fermented plant beverage that is rich in flavonoids, but its antiobesity mechanism is not clear. This study aimed to explore the differences in flavonoids in FH03F after fermentation and its potential antiobesity mechanism via metabolomics, network pharmacology and molecular docking. Metabolomics analysis revealed significant changes in FH03F flavonoids via fermentation, and 91 flavonoids were detected. Through network pharmacology, 28 flavonoids met the efficacious screening criteria, and 4 targets were core targets. Molecular docking revealed that quercetin, wogonin and luteolin had lower binding energies with core targets than the other compounds did. In summary, FH03F flavonoids mainly exert antiobesity effects by regulating TP53, AKT1, IL6 and TNF expression, and regulating the AGE–RAGE signalling pathway in diabetic complications and other pathways, which means that FH03F flavonoids exert antiobesity effects through multiple components, multiple targets and multiple pathways.

This research explores the potential of near-infrared (NIR) spectroscopy together with Soft Independent Modeling of Class Analogy (SIMCA), a chemometric approach, to promptly identify gelators in oleogels. Formulations of oleogels involved using diverse gelators such as beeswax, carnauba wax, shellac wax, sunflower wax, monoglycerides, and laurel oil as the oil component. Texture analysis, polarized light microscopy (PLM), and X-ray diffraction (XRD) were employed to assess the structural characteristics of the oleogels. These methods unveiled notable differences in the firmness, stickiness, crystalline structure, and crystallinity index based on the type of gelator utilized. Thermal characteristics were evaluated via thermogravimetric analysis (TGA), revealing weight loss ratios and thermal stability changes among the various formulations. The chemometric analysis of NIR spectra led to apparent discriminations among oleogels, demonstrating each gelator’s unique structural and thermal characteristics. The SIMCA analysis revealed high classification accuracy, indicating that the technique could be used for quality control and product authentication in the food and cosmetic industries. This study highlights the significance of NIR spectroscopy for analyzing and monitoring oleogel formulations, highlighting its non-destructive, fast, and environmentally friendly nature.

This study aims to evaluate how food matrix, mechanical disintegration, and heat treatment can affect the protein hydrolysis of green lentils during three different in vitro gastrointestinal conditions (infant, late, and early phase adult). The hydrolyzed proteins were characterized by SDS-Page and LC/Q-TOF/MS. In all digestion protocols, protein hydrolysis was higher in the lentil protein isolate compared to lentil flour and cooked lentils. Apart from lentil protein isolate proteolysis was more efficient in the late-phase intestinal digests of cooked lentils compared to digest of lentil flour. Peptides released during digestion were more frequent and had small molecular weights in cooked lentils and protein isolate. Low enzyme activity in infant digestion negatively affected proteolysis. Peptides released from len c 1.010, which is a well-known allergen during in vitro digestion showed shared motifs with Pru p 3 from Prunus persica, Ara h 9 from Arachis hypogaea, non-specific lipid-transfer protein Cor a 8.0101 from Corylus avellana, which are food allergens.