The development of nanoparticle-based delivery systems has revolutionized the field of food science and nutrition, offering innovative solutions to enhance the bioavailability and stability of bioactive compounds. However, the poor water solubility and low bioavailability of some bioactive molecules (e.g., quercetin), which are easily degraded under the harsh conditions of the gastrointestinal tract, have hindered their practical application in functional foods. This study elucidates the formation of digestive enzyme coronas on quercetin-loaded starch nanoparticles (QSNP) and their functional consequences during simulated digestion. SEM revealed the size of specific enzymes corona on QSNP: 220.6 ± 2.2 nm (α-amylase), 256.0 ± 8.6 nm (pepsin), 291.7 ± 5.7 nm (trypsin) and 218.5 ± 3.1 nm (lipase). Corresponding zeta potential shifts were observed, most notably from -18.1 ± 1.4 mV to -11.2 ± 0.3 mV for alpha-amylase-treated QSNP. FTIR and circular dichroism spectroscopy showed that enzyme adsorption altered the surface chemistry and secondary structure of the QSNP, with α-amylase preferentially hydrolyzing the amorphous starch region, while trypsin and lipase formed bile salt-stabilized coronas. Most importantly, the enzyme coronas differentially regulate digestive activity: α-amylase is inhibited (16.14% residual activity), whereas lipase activity is increased (4-fold relative activity) due to interface activation. The release kinetics of quercetin were correlated with the corona component, showing Fickian diffusion (α-amylase, n = 0.43), first-order (trypsin), and erosion-control (lipase) mechanisms. These findings mechanistically reveal how enzyme-specific corona structures determine the behavior of starch nanoparticles during digestion, providing a rational design strategy for controlled-release nutraceutical delivery systems.

Milk thistle (Silybum marianum) is a valuable source of nutrients and bioactive compounds, particularly silymarin, known for its hepatoprotective and antioxidant properties. Its oil contains high levels of unsaturated fatty acids, especially linoleic and oleic acids, which may help prevent cardiovascular diseases, among other health conditions. Fatty acid ethyl esters, derived from flaxseed oil, are rich in omega-3 fatty acids and exhibit better oxidative stability than the corresponding oil due to reduced oxygen solubility and the absence of pro-oxidant components. Blending milk thistle oil with fatty acid ethyl esters can increase both the nutritional and functional value of lipid formulations.

This study evaluated blends of milk thistle oil and flaxseed ethyl esters in ratios of 25:75, 50:50 and 75:25, alongside pure ingredients. Samples were stored at room temperature and analyzed at baseline, after one month, and after two months of storage. Acid and peroxide values ​​were determined by titration, oxidative stability was assessed by Pressure Differential Scanning Calorimetry (PDSC), and fatty acid composition was assessed by Gas Chromatography (GC).

Fatty acid profiles remained stable during storage. Acid values ​​increased with time, with the highest values ​​observed in milk thistle oil and its blends containing lower proportions of esters. Peroxide values ​​increased most rapidly in ethyl esters and their blends, indicating active primary oxidation. Oxidation induction time measured by PDSC decreased with storage in all samples, especially in ethyl esters. Blends with higher milk thistle oil content showed longer induction times and greater resistance to oxidative degradation. These results suggest that incorporation of milk thistle oil into ester-based lipid systems can improve oxidative stability and extend shelf life, thus supporting the development of functional and stable lipid ingredients for food or nutraceutical applications.

Rising global seafood consumption—reaching ~20  kg per capita in 2019—has heightened concerns over toxic heavy metals like mercury (Hg), cadmium (Cd), lead (Pb), and arsenic (As), which can exceed safety limits in predatory fish (e.g., Hg >1 mg/kg). This review quantifies the effectiveness of traditional and novel post-mortem processing methods to mitigate heavy metal risks in seafood. Acidic vinegar-based marinades reduced arsenic levels by ~90% (tenfold decrease) inrainbow trout, while boiling common carp fillets for 5 minutes decreased copper content by 54% and pan-frying achieved an 80% copper content reduction. Chelation techniques using food-grade agents such as sodium acetate removed up to 88.6% of Pb and 79.7% of Ni from green mussels, outperforming other citrate-based treatments. Combined treatments, like cysteine with EDTA, achieved up to 91% Hg reduction in mackerel. Advanced green technologies also demonstrated high efficiencies: supercritical CO₂ extraction reduced Pb, Cd, As, and Hg in fish oil by 93–98%, and electrocoagulation cut total heavy metals by ~90% in tilapia fillets. Optimized processing parameters, including treatment times (3–5 h), temperatures (30–50°C), and chelator concentrations (0.4–0.6 kg/m³), were critical for maximizing removal while maintaining seafood quality. These findings support integrating optimized post-mortem detoxification strategies into seafood processing to enhance safety, preserve nutrition, and promote sustainable seafood consumption.

The objective of this study was to design and evaluate a process for preparing a mixed puree with pumpkin (P) and carrot (C), which would then be preserved using sous vide technology (vacuum cooking), which is not yet commercially available. The design included an evaluation of the stages to include in the preparation of each vegetable, as well as the different mixing ratios. The following were evaluated: cooking methods and times for both vegetables (conventional with water at 100°C, 5 and 10 min, and steam at 105°C, 5, 10, 15, and 20 min); mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100 w/w C:P), puree homogenization times (0.5-2 min), and ascorbic acid (AA) addition (0.0–1.0%). The process and blend selection were carried out through sensory testing (with 10 trained judges, evaluating overall appearance, color, consistency and flavor), color determination (using a colorimeter to determine L*, a* and b*) and pH. Finally, a general acceptability test of the designed product was conducted with 80 untrained individuals. The proposed process for preparing the vegetables (obtained from producers in Santiago del Estero, Argentina) was as follows: washing with potable water, disinfection with NaClO solution (200 ppm-5 min), draining, peeling, cutting into 1 mm thick slices, steaming (C for 20 min and P for 5 min), mixing (75:25 w/w P:C), adding AA (0.75%), homogenization for 1.5 min, vacuum packing and cooking under vacuum (90 °C for 9 min). The product designed without added AA obtained an acceptability of 90% and a pH of 6.1 ± 0.2, while with addition of 0.75% AA, the pH dropped to 4.3 ± 0.1. This is important in foods treated with sous vide where the pH must be lower than 4.5 to prevent the development of anaerobic pathogens. This designed food presented a pleasant flavor and high sensory acceptance (82%).

The growing global interest in utilizing plant-derived by-products as sources of functional ingredients stems from their environmental, economic, and health benefits, stimulating the development of innovative extraction methods. Pomegranate (Punica granatum L.), valued for its high nutritional value and richness in bioactive compounds, generates significant amounts of processing waste, mainly in the form of peels and seeds, which may pose environmental challenges. Approximately 50% of the pomegranate fruit is discarded during juice production, underscoring the importance of effective valorization strategies. One promising approach is the extraction of pomegranate seed oil (PSO), which enables the conversion of waste into a high-value raw material.
The aim of this study was to compare the physicochemical properties of PSO obtained using microwave-assisted extraction and Soxhlet extraction. The degree of hydrolysis was evaluated using the acid value, while the peroxide value was used to determine the content of primary oxidation products, in accordance with AOCS methods. Oxidative stability was assessed using pressure differential scanning calorimetry (PDSC), and the fatty acid profile was determined by gas chromatography (GC).
The results demonstrated that microwave-assisted extraction was more efficient than the Soxhlet method. The extracted PSO contained over 85% polyunsaturated fatty acids (PUFAs), including approximately 70% punicic acid, which is characteristic of this oil. Despite the low oxidative stability attributed to the high PUFA content, the oils showed good hydrolytic stability, with acid and peroxide values meeting the requirements specified in the Codex Alimentarius.
Overall, PSO serves as a valuable reservoir of bioactive compounds, particularly polyunsaturated fatty acids, and holds significant potential as a functional ingredient in food and nutraceutical formulations; however, further investigation is necessary to address its limited oxidative stability.

The increasing popularity of natural nootropics (substances believed to enhance cognitive function) is often reflected in online discussions. Reddit, particularly its r/Nutrition community, offers a rich, time-resolved dataset for exploring these evolving interests. In this study, we analyzed approximately 10 years of posts from r/Nutrition (sourced via academictorrents.com), extracting the 15,000 most frequent words. Using the MiniLM-L6-v2 language model for semantic filtering, we isolated a curated set of 150 food-related nootropic terms. From these, we selected the top 40 most frequent, which collectively account for over 99% of total nootropic term frequency. For each term, we constructed a monthly time series normalized by the number of active users per month, ensuring that trends reflect genuine relative interest. Each time series was then standardized using mean-variance scaling to allow shape-based comparisons. To identify groups of terms with similar temporal dynamics, we applied the TimeSeriesKMeans algorithm (from the tslearn library), using Dynamic Time Warping (DTW) as the distance metric to accommodate non-linear shifts and misalignments. The results identified four clusters containing 5, 8, 10, and 17 terms, respectively, each with distinct temporal patterns. Cluster 1 showed a broad peak of interest between 2016 and 2018; Cluster 3 peaked around 2017 before declining; Cluster 0 remained stable with minor fluctuations; and Cluster 2 showed a rising trend after 2021, indicating emerging topics. Semantic analysis showed that all clusters were (to some extent) relevant to cognitive performance and food-related enhancers (functional foods, supplements, etc.). Semantic coherence varied. Each cluster had a different temporal usage pattern, but all four in fact depicted what seems to be a general pattern: scientific research focuses on certain foods/substances, which causes an increase in consumers’ interest and an explosion in the market (marketing, availability, and sales), leading to skepticism and critical reassessment and, thus, a drop in interest over time.

The Government of Uganda and research institutions have promoted improved cassava processing technologies to enhance the quality of processed products. However, its uptake is still low. There is growing recognition of the value of integrating traditional and scientific processing practices to enhance the sustainable uptake of agricultural interventions. However, studies that combine traditional and scientific processing practices in a complementary way while acknowledging convergences and divergences are limited. We contrast traditional and scientific recommended cassava processing practices across eight operation units of harvest, peeling, washing, chipping, fermenting, drying, milling, and storage. Data were collected using participant observations, focus group discussions, in-depth individual interviews, key informant interviews, and 420 household surveys which were subjected to thematic and descriptive statistics. Our results indicate convergences in operation units of drying, milling, and storage. Divergence is highlighted at harvest, peeling, washing, chipping, and fermenting, driven by injunctive and descriptive norms, perceptions, and interwoven relations. In this sense, some improved cassava processing technologies do not align with cultural norms beliefs and the values of traditional processors. Future efforts in promoting cassava processing interventions would benefit from more location-specific and holistic approaches that integrate cultural norms, perceptions, and interwoven operation units alongside improved technologies.

Nowadays, the quality of food products is strongly linked, among other factors, to their geographical origin, leading to the implementation of quality schemes such as the Protected Designation of Origin (PDO), enhancing the value of the products from certain regions. Given the differences in quality and prices of several food products, cases of fraud related to geographical origin mislabeling are a growing concern. In the particular scenario of honey, due to its high value, fraud cases arise from price differences between products of different origins and qualities. For this reason, in order to ensure its high quality and prevent fraud cases, it is important to recognize the differences in the chemical attributes of honey from different origins.

In this work, the characterization and classification of 68 honey samples from eight countries and diverse botanical origins (including acacia, chestnut, and eucalyptus, among others) relied on physicochemical parameters (pH, conductivity, sugar and water contents), spectrophotometric indexes (total phenolic content, ferric reducing antioxidant power, and 3,5-dinitrosalicylic acid assay), and LC-MS/MS polyphenolic profiling. The data generated in the studies were analyzed statistically (ANOVA and t-test) and with exploratory and classification methods (PCA and PLS-DA).

The statistical and chemometric analyses helped to identify different trends among the sample groups. Good classification error values were obtained with the parameters studied, especially with LC-MS/MS data, obtaining cross-validated values of classification error lower than 34.4%. Therefore, the variables studied in the present contribution were effective in distinguishing honey from diverse geographical origins, which will be helpful when addressing authentication issues.

A predictive model for the thermal inactivation kinetic parameter decimal reduction time (D_T) of spoilage yeast in simulated fruit juice (SFJ) is being reported for the first time in this study. The target microorganism was a previously identified heat-resistant strain of Pichia anomala (BIOTECH 2205), which was cultured to its mid-stationary phase (MSP) to reflect a more resilient physiological state. The spoilage yeast spp. was artificially inoculated into SFJs formulated with varying combinations of pH, processing temperature (°C), and natamycin concentration (ppm) to simulate diverse juice environments. These intrinsic (pH and natamycin) and extrinsic (temperature) variables were systematically varied based on a Rotatable Central Composite Design (RCCD) to generate a statistically sound range of treatment conditions. Response Surface Methodology (RSM) was employed to model and interpret the effects of these factors and their interactions on the thermal inactivation of the yeast. Heat treatment experiments showed that microbial inactivation followed a log-linear reduction pattern, with high coefficients of determination (R² = 0.90–0.99) indicating good model fit across all treatment combinations. Observed D_T values ranged from 5.70 ± 1.19 to 39.44 ± 4.91 seconds, highlighting substantial variation in thermal resistance depending on treatment conditions. Significantly, the D_T values were found to fit a quadratic model (p < 0.002), demonstrating the appropriateness of RSM in modeling the response. Among the tested factors, the individual linear effects of pH, temperature, and natamycin concentration, the quadratic effect of temperature (T²), and the interaction between pH and temperature (pH × T) significantly influenced the D_T values. These findings provide critical insights into the complex interplay between juice composition and processing parameters on the thermal resistance of spoilage yeasts. The developed model, subject to a validation procedure, may be useful in optimizing juice pasteurization schedules. This is the first study to assess the interaction between natamycin and heat treatment for simulated fruit juices.

Staphylococcus aureus is a common foodborne pathogen associated with a wide range of illnesses, including food poisoning, skin infections, and systemic diseases. Foodborne illness caused by S. aureus typically results from the consumption of contaminated foods, particularly meat-based products. Despite the existence of food safety regulations and guidelines, data on the prevalence of S. aureus in meat-based foods from restaurants in Serdang remain limited. This study aimed to determine the prevalence of S. aureus in meat-based dishes collected from various restaurants in Serdang and to evaluate the association between extrinsic factors (such as food temperature, cooking methods, and restaurant hygiene grade) and S. aureus contamination. A total of 35 meat-based food samples were collected, comprising 13 chicken, 12 beef, and 10 lamb samples. Microbiological analysis was conducted using Total Plate Count and Mannitol Salt Agar to estimate the total aerobic bacteria and identify the presumptive S. aureus, respectively. The findings revealed that S. aureus was present in 7.69% of chicken samples (mean count: 1.7 × 10² CFU/g) and 40% of lamb samples (mean count: 1.55 × 10² CFU/g). Additionally, 88.57% of all food samples were contaminated with aerobic bacteria. Among the samples exceeding 10² CFU/g of S. aureus, one was classified as hot food, and four as warm; one sample came from a Grade B restaurant and four from Grade C restaurants; three were prepared using dry cooking methods and two using moist methods. Although no significant relationship was found between S. aureus contamination and food temperature or cooking method, a significant correlation (p value = 0.001) was observed with restaurant hygiene grade. These findings highlight the need to strengthen food safety awareness and practices, particularly in lower-grade establishments, to reduce the risk of S. aureus-related foodborne illnesses in the community.