Receptor structure-function coupling orchestrates the perception of food-derived sensory cues: A molecular bridge for food sensory perception
December 2026
Guided by “receptor structure–function coupling,” a systematic review was conducted on recent advances in key receptors across vision, olfaction, taste, touch, and hearing, and on their molecular significance...
Polyvinyl alcohol-based sustainable packaging films incorporating glycerol monostearate: Fabrication, characterization, and intermolecular interactions analysis
December 2026
Polyvinyl alcohol (PVA) is a promising biodegradable polymer for sustainable packaging. However, its strong hydrophilicity limits practical applications. This study reports the fabrication of PVA films...
Effect of ultraviolet-irradiated modified gallic acid (UVC-GA) on the intestinal microbiota of mice
December 2026
Ultraviolet-irradiated modified gallic acid (UVC-GA) has good antioxidant effects and can inhibit the heterocyclic amine formation during high-temperature food processing, but whether it has an impact...
The improvement in stability and coloration effect of gallic acid acylation of anthocyanins and their quantum chemical mechanism
December 2026
To address the limitations in functionality and stability of current anthocyanin-based smart packaging indicators, this study developed an innovative enzymatic acylation strategy. Through lipase-catalyzed...
Tripeptide IRW increases epithelial cadherin (E-cadherin) level via angiotensin converting enzyme 2 (ACE2) axis
December 2026
The tripeptide IRW (Ile-Arg-Trp) has been shown to upregulate E-cadherin expression in the aortas of spontaneously hypertensive rats (SHRs). E-cadherin, a transmembrane glycoprotein, plays a key role...
High voltage pulsed electric field combined with ultrasound as a green processing technology to enhance the flavor and nutritional characteristics of pineapple pulp dissolved substances
December 2026
Traditional processing methods for pineapple (Ananas comosus (L.), AC) pulp severely limit the recovery of dissolved substances, thereby restricting their application in the food industry. This study...
The application of high-voltage pulsed electric field, ultrasound, and fermentation in the processing, resource utilization, and product development of tropical fruits: A review
December 2026
The high-value development of tropical fruits and the comprehensive utilization of their processing by-products are key to enhancing the development of the fruit industry. This review took non-thermal...
Cellular antioxidant effects of pitaya flower phenolics against H2O2-induced oxidative stress
December 2026
Pitaya flowers are a distinctive food ingredient in southern China and are rich in phenolic compounds, offering significant potential for development as functional food ingredients. In this study, the...
Phytochemical analysis, in-vitro anti-oxidant, anti-diabetic, and antibacterial activities of leaf extracts of Hippophae salicifolia from North East India
December 2026
Hippophae salicifolia (Seabuckthorn), an underexplored multipurpose plant native to the Eastern Himalayas, thrives in high-altitude regions and is traditionally valued for its therapeutic benefits....
Promises and challenges of postbiotics: From bioactive mechanisms to functional food applications
December 2026
The increasing interest in scientifically validated health products has accelerated the search for bioactive compounds with known therapeutic actions that can be produced with stability. Postbiotics,...
Sand frying and sand roasting: A review of their effects on food and health
December 2026
Sand frying and sand roasting represent ancient dry thermal processing technologies, fundamental to Asian gastronomy and Traditional Chinese Medicine, that are resurging as sustainable oil-free alternatives....
Determination of physiochemical, textural, rheological, microstructure, toxicity, and sensory properties of potato yogurt
December 2026
The development of lactose-free fermented products from plant-based substrates has gained increasing attention due to consumer demand for dairy alternatives. In this study, a novel potato-based yogurt...
Multisensory investigation of N-succinyl-amino acids’ influence on supra-threshold monosodium glutamate and sodium chloride taste perception
December 2026
Escalating health apprehensions regarding excessive sodium and monosodium glutamate (MSG) consumption have intensified the demand for innovative strategies to reduce MSG and NaCl without impairing sensory...
The role of diet rich in arginine and flavonoids in the management of erectile dysfunction: The case for Goron‐Tula
December 2026
Dietary sources such as nuts, seeds, legumes, and seafood have been shown to enhance endothelial function by promoting NO production. Flavonoids, naturally occurring bioactive compounds found in fruits,...
Microbial fermentation strategies for enhancing sensory and nutritional quality of plant-based protein foods
December 2026
Consumer interest in sustainability, health, and ethical food choices drives the increased need for plant-based and alternative protein foods. Unfortunately, undesirable flavor profiles, weak or unfamiliar...
Various strategies for intelligent intestinal protection, adhesion, and survival of probiotics
December 2026
Probiotics are increasingly recognized for their ability to modulate gut microbiota and host immunity, yet their oral efficacy remains severely limited by gastrointestinal barriers that compromise viability...
Carrageenan based active packaging films in the preservation of perishable foods: A comprehensive review
December 2026
The detrimental effects of petroleum-based packaging materials on the environment are well-known and to combat this problem, biodegradable materials are constantly being analyzed to determine their...
From genetic resources to functional foods: A comprehensive review of Rosa roxburghii Tratt
December 2026
Rosa roxburghii Tratt (Cili) has emerged as a premier functional food resource endemic to Southwest China, distinguished by its extraordinary ascorbate accumulation and complex phytochemical matrix;...
Rosa roxburghii Tratt fruit polysaccharide ameliorates lipid metabolic overload in vitro by synergistically activating AMPK and SIRT1
December 2026
The rising global prevalence of non-alcoholic fatty liver disease (NAFLD) underscores the urgent need for nutritional strategies for its prevention and management. Although polysaccharides from Rosa...
Unlocking the potential of vegetable by-products as a novel source of prebiotics
December 2026
Due to a lack of effective utilisation strategies, vegetable by-products (VBP) are often discarded in landfills as waste. However, VBP is an underutilised source of bioactive compounds with potential...
Improvement on central nervous fatigue by diglyceride-based food for special medical purposes in a chronic stress-induced mouse model
December 2026
As a natural component of edible oils, diglyceride has attracted attention because of its anti-obesity, anti-inflammatory, and neuroprotective potential. However, the anti-fatigue effects of diglyceride-based...
Extraction of cellulose from coconut coir husk and its usage in the development of bio-nanocomposite film with addition of montmorillonite nanomaterial and casein
Available online 15 May 2026
In the present study, cellulose was extracted from coconut coir husk using alkaline delignification and used to produce bio-nanocomposite films using the solution casting method. These films consisted...
Decoding How Umami Peptides Make Lager Beer Taste Umami: Structure–Activity Relationships and Validation of Their Sensory Contributions
Available online 15 May 2026
The study aimed to efficiently discover and verify umami peptides in lager beer. A closed loop workflow was established that included spectral identification, intelligent screening, receptor docking,...
The VFT domain of T1R1 taste receptor expressed in insect cells recognizes different umami substances
April 2025
Taste receptor type 1 member 1 (T1R1) is an essential component of the human umami receptor, responsible for detecting umami substances. The T1R1 receptor consists of three primary domains: the venus...
