Food quality focuses on specific parameters such as physical, chemical, sensory, and microbiological properties. In the case of physical properties, appearance, texture and condition are the factors that are tested using various technological aids. One of these is low-intensity ultrasound, which is used to examine the internal structure of food by means of acoustic impedance testing, i.e., the resistance food to the acoustic wave propagating through it in the ultrasound spectrum. This paper presents a study to determine the acoustic impedance of various agricultural products from the Zacatecas region of Mexico. The products were purchased from a local store. The fruit and vegetables analysed were peach (Prunus persica), grape (Vitis vinifiera), guava (Psidium guajava), apple (Malus domestica) and quince (Cydonia oblonda); onion (Allium cepa), prickly pear (Opuntia ficus-indica), tomato (Solanum lycopersicum), carrot (Daucus carota), beans (Phaseolus vulgaris), and maize (Zea mayz). The acoustic phase velocity of the products was measured using the transmission technique. Bulk density was also determined. The acoustic impedance of the individual products was determined indirectly. This resulted in the following values: peach, Z ≈ 1.53 MRayls; grape, Z ≈ 1.17 MRayls; guava, Z ≈ 0.655 MRayls; apple, Z ≈ 0.90 MRayls; and quince, Z ≈ 22.54 MRayls; onion, Z ≈ 1.062 MRayls; prickly pear, Z ≈ 1.311 MRayls; tomato, Z ≈ 1.035 MRayls; carrot, Z ≈ 0.719 MRayls; bean, Z ≈ 4.144 MRayls; and maize, Z ≈ 3.6 MRayls. We hope to further explore the acoustic properties of agricultural products in order to correlate them with optical, rheological, and textural properties.

Dried oyster, a highly sought-after traditional dried aquatic product in East Asia, is valued by consumers for its distinctive aroma. However, during processing and storage, this is easily affected by factors like light, the temperature, oxygen, moisture, and microorganisms, leading to quality deterioration and the formation of fishy and rancid odors. Therefore, it is critical to elucidate the formation mechanism of a fishy off-flavor in dried oyster, clarify the influencing factors, and establish regulatory measures. In this paper, the characteristic flavors of and key volatile organic compounds in dried oyster during processing and storage are summarized, and the formation mechanism of volatile flavors is analyzed from multiple perspectives, including lipid oxidation, the Maillard reaction, and the interaction between the reaction products of the Maillard reaction and lipid oxidation, as well as degradation of thiamine, carbohydrates, amino acids, and peptides. Factors affecting the flavor quality of dried oyster, such as the raw material properties (variety, growth cycle, breeding area, etc.), shucking process, drying process, and storage methods, were also examined. Furthermore, strategies for effectively regulating fishy off-flavors in dried oyster and maintaining its original aroma are proposed, which involve selecting superior raw materials, adopting innovative shucking and drying technologies, and applying novel storage–preservation techniques. This comprehensive review aims to provide a theoretical basis and technical support for controlling fishy–rancid odors and improvement of the flavor quality of dried oysters, thereby meeting consumers' demand for high-quality aquatic products.

Starch has attracted growing interest across industries such as food, pharmaceuticals, and cosmetics due to its versatile functional properties and natural abundance. As a sustainable carbohydrate source, starch is widely used in various formulations. Dioscorea hispida Dennst (D. hispida), a tuberous plant native to many regions, offers considerable potential for industrial application, given its availability and underexplored properties. This study investigates the synergistic effects of different modification techniques, including physical (heat treatment), chemical (octenyl succinic anhydride (OSA) esterification), and dual modification, on the performance of D. hispida starch as a sole stabiliser in Pickering emulsions. The modified starches were formulated as emulsifiers in Pickering emulsions and characterised for their microstructure, creaming, centrifugation stability, rheological behaviour, and colour properties. Additionally, the starches’ molecular structure, crystallinity, morphology, and thermal properties were analysed to evaluate their suitability for emulsion stabilisation. Starch modification led to an increase in starch granule size from 3.04 to 3.52 µm. Physically modified starch demonstrated the highest emulsion stability (91.80%) after four weeks, associated with smaller droplet sizes (3.90 µm). All Pickering emulsions exhibited shear-thinning rheological behaviour, indicative of their flow properties. These findings suggest that modified D. hispida starch is a promising natural, cost-effective stabiliser for Pickering emulsions with potential for diverse industrial applications. Further research is recommended to explore additional modification techniques and evaluate long-term stability under various environmental conditions.

Nuts are a natural source of phenolic compounds (PCs), which are characterized by their wide biological activities, particularly their role in preventing diseases associated with oxidative stress. The extraction efficacy of phenolic compounds from nuts can be significantly influenced by many factors, such as solvent composition, extraction time, extraction temperature, and solvent-to-solid ratio. In this context, the application of non-conventional techniques such as ultrasound-assisted extraction (UAE) and the use of solvents generally recognized as safe has gained growing attention for the efficient recovery of PCs. This study aimed to develop an optimized and eco-friendly method for the extraction of PCs from nuts. A multivariate experimental design was employed to evaluate key factors that influence extraction efficiency, including sample mass (0.2–0.4 g), solvent type for both defatting and extraction, pH (2–10), and extraction time (4–8 min) under UAE. An initial screening was followed by optimization using response surface methodology (RSM). The optimal conditions identified were 0.4 g of sample, 8.0 mL of hexane for defatting, 4.0 mL of methanol:water (80:20 v/v) at pH 2 for extraction, and 4 minutes of UAE. Extraction efficiency was assessed through spectrophotometric analysis of total phenolic content using the Folin–Ciocalteu method at 760 nm. The optimized protocol was applied to different nuts, walnuts, almonds, pistachios, hazelnuts, and cashews, commercially available in local markets in Mendoza, Argentina. Additionally, the antioxidant activity of the extracts was evaluated via DPPH radical scavenging assay. The results revealed notable variability in PC content and antioxidant capacity among the different nuts, suggesting that the health-promoting potential of each nuts type may differ depending on its phenolic profile.

Kombucha is a fermented tea known for its health benefits, including antimicrobial properties and immune-boosting effects. However, improper home brewing practices can lead to contamination by harmful bacteria, raising concerns about food safety and health. This study evaluated the survival levels of Salmonella and its interactions with microbial dynamics and assessed changes in the natural microbial environment during fermentation. It also investigated the physicochemical properties and changes in indigenous microbial analysis during fermentation. The kombucha was prepared using black tea and SCOBY cultures under controlled conditions at 25 °C for 14 days (0, 1, 2, 3, 5, 7, 10, and 14 days). Microbial and physicochemical analyses were conducted at various time points over 14 days, measuring pH, acidity, antioxidant activity, organic acids, and polyphenols. Microbial analyses (aerobic plate counts, lactic acid bacteria LAB, total yeast and mold, and Salmonella enumerations) were performed in triplicate, using Petrifilm, MRS, PDA and XLT4 media, respectively. Genomic analysis of the SCOBY (pre- and post-fermentation) via 16S rRNA sequencing was used to characterize microbial changes and assess their inhibitory effects on Salmonella. The significance (p ≤ 0.05) of differences between mean values was determined using a two-way analysis of variance (ANOVA). The initial Salmonella population of 7.30 log CFU/mL significantly (p ≤ 0.05) decreased to below detectable limits (<1 log CFU/mL) by day 10 in the kombucha. The LAB also increased from 4.95 to 6.91 log CFU/mL within 10 days; the reductions in Salmonella and the increase in LAB, respectively, correlate with decreases in pH and increases in organic acid concentrations. Total yeast and mold and APC recorded increased (4.2 to 5.95 log CFU/mL) and (4 log CFU/mL) respectively over the 14 days. After fermentation, total polyphenols and antioxidant activity increased, which may be a potential indication of antimicrobial effects. Meanwhile, the sugar content decreased, indicating active fermentation. This study illustrated the microbiological safety of home-brewed kombucha, identifying critical factors that influence pathogen survival.

Acidity is a key sensory attribute in Arabica coffee, often described as “brightness” or “sourness” and influences consumer preference. While traditionally linked to the presence of organic acids such as chlorogenic, quinic, citric and malic acids, the full chemical basis of acidity perception remains only partially understood. This study adopts a flavoromics approach to explore non-volatile chemical drivers associated with acidity in Arabica coffee. Thirteen coffee samples from different geographical origins were analyzed. Sensory evaluation of acidity intensity was performed by a panel of certified Q-graders. Chemical profiling of non-volatile compounds was conducted using UPLC-MS/QToF in untargeted mode. Data were processed using multivariate statistical tools, including PCA and OPLS models (SIMCA-P+), to correlate chemical features with sensory data. Preliminary findings revealed specific non-volatile compounds, particularly: sugars, phospholipid-related metabolites, alkaloid-like compounds and organic acids, that correlate with perceived acidity, offering new insights into the molecular basis of this sensory attribute. This integrative strategy demonstrates the potential of combining advanced analytical chemistry with sensory science to better understand and predict flavor perception in coffee. Moreover, this workflow provides novel insights into the multidimensional nature of acidity, beyond traditional organic acids, and underscores the role of less explored compound classes. Our findings may support quality prediction models, improve post-harvest processing decisions and contribute to the scientific understanding of sensory perception in coffee.

Fraudulent meat practices regarding product labelling, substitution, and adulteration are common, requiring feasible analytical techniques to address meat authentication issues. Frauds of relevant importance are those involving cultural/religious practices, such as in Muslim countries (Halal products), where the consumption of pork is prohibited, or the case of Kosher products in Jewish communities. Although the substitution of animal species can be easily solved by genetic detection tools based on DNA determination, other Halal and Kosher meat authentication issues, where the way in which animals permitted for consumption are slaughtered, or how the meat products are processed, cannot be solved by genetics. In these cases, metabolomic fingerprinting strategies are emerging as good options to address Halal and Kosher meat authentication issues not based on animal species.

A simple HPLC-UV fingerprinting strategy was developed to address Halal and Kosher meat authentication. A total of 100 meat samples (lamb, Halal lamb, beef, Halal beef, and Kosher beef), all of them produced in Catalonia (Spain), were employed. Analysis consisted in a sonication (15 min) extraction with water (1 g sample with 10 mL water) followed by reversed-phase C18 HPLC under universal gradient elution conditions. The obtained fingerprints were employed as sample chemical descriptors to address meat classification by partial least squares-discriminant analysis (PLS-DA). PLS-DA classification performance was excellent, with sensitivity and specificity values of 100%, and 100% accuracy on sample classification ratio. In addition, the potential of HPLC-UV fingerprinting to detect and quantify Halal and Kosher meats adulterated with non-Halal and non-Kosher products (of the same animal species) at different adulteration levels (from 15 to 85% adulteration) was assessed by partial least squares (PLS) regression. PLS calibration, cross-validation, and prediction errors within the ranges of 1.7–6.2%, 3.9–7.9%, and 2.4–6.4%, respectively, were obtained, demonstrating the capability of the proposed HPLC-UV metabolomic fingerprinting strategy to address meat authentication issues that genetic analyses cannot solve.

The incorporation of plant-based ingredients into staple foods is a growing trend aimed at enhancing their nutritional and functional properties without compromising quality. This study aimed to evaluate the effects of substituting wheat flour with basil, oregano, or rosemary powders at 2.5%, 5%, and 7.5% on the quality of dry pasta. Pasta samples were produced using common wheat flour (Triticum aestivum), and their technological quality, color, and texture parameters were analyzed. Cooking losses of all samples remained within the desirable range (7–8%). Pastas with basil at all levels and those with 2.5% oregano or rosemary showed cooking losses comparable to the control, while higher levels of oregano or rosemary showed increased losses. Pasta with basil percentages of 2.5% and 5% showed no significant differences compared to the control in terms of water absorption, whereas other formulations exhibited significantly higher values (up to 170.21%), likely due to the high water-holding capacity of dietary fiber in the aromatic powders. No significant differences in the swelling index were observed between the control and most herb-enriched samples, highlighting that despite the higher water absorption reported in some formulations (which was attributed to their higher fiber content), the pasta did not undergo structural deformation during cooking. Color analysis revealed decreased L* and b* values due to the green pigments of the herbs used; the darkest sample was 7.5% oregano pasta (L* = 27.07). Pasta samples formulated with all levels of basil and oregano substitution showed higher texture values compared to the control pasta. Cohesiveness and chewiness increased at moderate herb levels but declined at higher concentrations, likely due to disruption of the protein–starch matrix. The inclusion of aromatic herb powders in pasta formulations did not significantly affect technological quality up to 2.5% substitution. Basil-containing pastas exhibited the most favorable technological performance across all levels.

This study reports the development and evaluation of a spray-dried functional milk powder infused with garlic essence and fortified with turmeric (Curcuma longa) and black pepper (Piper nigrum), formulated to support digestive health. Garlic (Allium sativum) is a well-documented source of allicin, a bioactive compound known for its antimicrobial, antifungal, and anti-inflammatory properties. In combination with curcumin and piperine, the formulation aims to provide synergistic effects for gastrointestinal function and immune enhancement. Fresh garlic cloves were processed to extract a clarified essence, which was incorporated into standardized cow milk (3.0% fat; 8.5% SNF) at four varying concentrations: T1 (1.5 mL/L), T2 (2.5 mL/L), T3 (3.5 mL/L), and T4 (4.5 mL/L). Each formulation was supplemented with turmeric (0.3 g/L) and black pepper (0.2 g/L), homogenized, and subjected to spray-drying. Process parameters were optimized to maximize allicin retention (up to 80%), using an inlet temperature of 170°C, an outlet temperature of 75°C, a feed rate of 7 kg/h, and an atomization pressure of 2.0 bar. The final milk powder exhibited a moisture content below 5%, ensuring shelf stability. Rehydrated samples were analyzed for physicochemical properties (pH, titratable acidity, total solids, ash content, and density) and sensory attributes using a 9-point Hedonic Scale. Among the tested concentrations, formulation T2 (2.5 mL/L) showed the highest overall acceptability with optimal flavor balance and aroma, maintaining pH 6.71, acidity 0.183%, ash 0.42% (w/w), and density 1080 kg/m³.

Noncommunicable diseases are the cause of many deaths around the world. Heart disease is the leading cause of death, as well as kidney disease caused by diabetes. These illnesses depend on their sufferers' dietary patterns, which are usually characterised by high sugar consumption. Consequently, some alternatives, such as nonnutritive sweeteners, have been developed. This food additive has no caloric input and mimics the sweet taste of food, helping consumers to reduce their sugar consumption or avoid consuming sugar. However, there is ambiguity regarding the effects on human health that nonnutritive sweeteners can cause. The literature and research findings regarding this topic are diverse and controversial. This study aimed to explore the awareness, perceptions and knowledge of university students regarding NNSs. An online and in-person survey was distributed among students, and it was completed by 720 participants aged 18 to 65 years. The results showed a moderately positive perception of NNSs; this was explained by a significantly positive perception of their potential in reducing the risk of diabetes, as indicated by 30% of respondents. However, 38% of respondents perceived the use of NNSs and their potential undesirable health effects as more risky than beneficial. Additionally, a strong trust in government agencies and health professionals was identified, with 30% of respondents agreeing and 29% of respondents strongly agreeing that they trusted them. Hence, partial consistency was observed, with similar research highlighting the need for more initiatives to raise awareness regarding health topics, such as NNSs, specifically concerning health risk perceptions and awareness. The results provide an opportunity for further investigation to identify the public’s understanding and perceptions of NNSs, which will contribute to the development of more effective targeted public health campaigns.