Insights into the organic acid and flavonoid metabolisms in moderately withered blueberries based on metabolomics and transcriptomics
November 2026
1.Moderate withering decreased aliphatic organic acids in blueberries and wines.2.Moderate withering favored phenolic acid and flavonoid synthesis in blueberries.3.Key genes responsible for metabolite...
Status quo and trend of development of comprehensive resource utilization of citrus by-products
November 2026
1.The comprehensive utilization of citrus by-products includes both direct and indirect utilization.2.Utilizing citrus by-products as herbal medicine is a viable approach.3.Strategies for citrus mold...
Preparation and characterization of highly soluble gluten/soy protein-based meat analogues
November 2026
•Highly soluble wheat gluten protein altered the excessive hardness of the single soybean protein isolate extrudate and easier to chew.•Observation of extrudate appearance using a customised 3D imaging...
Quinoa and pea protein used as a novel source for producing dysphagia-oriented food by 3D printing technique
November 2026
•Quinoa and pea protein were used to develop dysphagia-oriented food by 3D printing technique.•XG and CMC mixed by the rate of 1:1 showed a better printing and swallowing result.•No significant difference...
Food 2050 concept: the trends that shape the future of our food
November 2026
•Food 2050 is a vision for sustainable and healthy global diets by 2050.•By 2050, food production and consumption trends will shape diets and address various challenges.•Plant-based diets, cellular...
Efficacy and mechanisms of Ci-Gu-Tang against pancreatic cancer: a study using patient-derived models
November 2026
•The antitumor efficacy of food and medicinal homology species was validated in vitro and in vivo using patient-derived models for the first time.•The efficacy and mechanism of Ci-Gu-Tang in the treatment...
Viability assessment of microencapsulated probiotics in carbonated soft drinks during storage and simulated gastrointestinal conditions
November 2026
In recent years, the addition of probiotics into non-dairy beverages has gained popularity. Probiotics offer a wider range of options for individuals who are sensitive to dairy products. Incorporating...
Production of cultured fat using peanut oil as a safe and efficient adipogenic inducer
November 2026
1.Isolated bADSCs can continuously proliferate in vitro for more than 60 days with 23 divisions.2.Adipogenesis of bADSCs was induced with a simplified combination of INS and ROS.3.P-OIL can be a substitute...
Generation of coffee flavor compounds from fresh cherry to cup: deciphering the contribution of microbiota metabolism
November 2026
1.Different fermentation processes generate a range of microorganism communities.2.A variety of microbial communities generates metabolites of variable properties.3.Structure and metabolism of coffee...
Harnessing advanced biotechnology and information technology towards smart manufacture of future foods: a review
November 2026
Driven by rapid global population growth and evolving consumer demands for high-quality nutrition and enhanced sensory enjoyment, the food industry is advancing towards healthier, more efficient, more...
Bioengineered Saccharomyces cerevisiae with neprosin for gluten detoxification
November 2026
Celiac disease (CD) is a globally prevalent autoimmune disorder, affecting 1.4% of the population with 7.5% annual incidence increase. In genetically predisposed individuals, gliadin antigen can trigger...
Modulation of quorum sensing, biofilm formation, and migration of Vibrio harveyi by curcumin-mediated photo/sonodynamic treatment
November 2026
Vibrio harveyi, a Gram-negative bacterium ubiquitous in marine environments, is recognized as an opportunistic pathogen affecting various aquatic organisms such as fish, shrimp, and shellfish. To enhance...
Sodium alginate-based photothermal film: preparation, antibacterial activity, and application for preservation of Kyoho grapes
November 2026
•The study introduces poly-dopamine nanoparticles loaded with berberine hydrochloride, combining the unique properties of both materials.•These nanoparticles exhibit a significant photothermal effect,...
Mechanistic insights into Zn2+ effects on myofibrillar protein and its implications for edible quality of mutton
November 2026
•Zn2+ changed the spatial structure of myofibrillar protein (MP) through coordination binding.•Zn2+ inhibited the protein aggregation, resulting a reduction in the gel strength of mutton MP.•Zn2+ reduced...
Synthesis of a garlic protein-derived ACE inhibitory peptide and exploration of its antihypertensive mechanisms using integrated network pharmacology, transcriptomics, and in vitro cellular experiments
November 2026
Bioactive peptides are promising candidates in the management of hypertension. This study aimed to synthesize a garlic-derived angiotensin I (Ang I) converting enzyme inhibitory peptide (HDCF) and elucidate...
Application of convolutional neural network in the production and processing of flower and fruit tea
November 2026
1.CNN reduces feature extraction time2.CNN outperforms traditional and machine learning algorithms3.The application of CNN promotes the transformation of the tea industry towards intelligence4.Provide...
Protective effect of Citrus reticulata 'Chachi' leaves extracts on gastric ulcer and potential mechanism prediction based on network pharmacology
November 2026
The gastroprotective activity of water extracts from Citrus reticulata 'Chachi' leaves (JY) was investigated, and its potential action mechanisms were revealed using network pharmacology. First, the...
Development of an early warning model for stability evaluation of polyphenol-rich fruit juice based on multiple light scattering combined with artificial neural network
November 2026
The stability of fruit juice has consistently been an important concern in the food processing industry, which can be time-consuming and costly. Therefore, developing accurate stability early-warning...
Deep neural networks for adulteration detection in red chilli powder: a pillar for Food Quality 4.0
November 2026
Red chilli powder (RCP) is a versatile spice accepted globally in diverse culinary products due to its distinct pungent characteristics and red colour. The higher market demand makes the spice vulnerable...
Formulation factors influencing the production of dairy-free cheese alternatives
November 2026
•Fractionation and tissue disruption routes are used to design plant-based cheese.•Synergistic molecular interactions between ingredients shape texture and stability.•Choosing proteins that create a...
A comprehensive analysis of artificial intelligence, machine learning, deep learning and computer vision in food science
November 2026
Providing safe and quality food is crucial for every household and is of extreme significance in the growth of any society. It is a complex procedure that deals with all issues focusing on the development...
Subcritical water extraction of bioactive compounds from plant materials: recent advances
September 2026
1.Green Technology in Bioactive Compound Extraction: Exploration of subcritical water extraction (SWE) as an environmentally friendly alternative to conventional methods, emphasizing reduced reliance...
Vitamin B6 nutrition, metabolism, and the relationship of diseases: current concepts and future research
September 2026
1.This article provides an overview of the historical sources of vitamin B6 and the entire metabolic pathway.2.Recent advances in the impact and relationship of vitamin B6 to various diseases are discussed.3.Summarizes...
Panax notoginseng saponins attenuate oxidative stress-mediated platelet apoptosis in hyperlipidemic conditions via up-regulating cAMP/PKA signaling pathway in vitro and in vivo
September 2026
•Platelet apoptosis is increased in hyperlipidemic conditions.•The cAMP/PKA pathway is important in modulating platelet apoptosis.•PNS attenuate oxidative stress-mediated platelet apoptosis in hyperlipidemic...
Updated perspective on the development of food allergy in China
September 2026
•The food allergy prevalence is rising in China.•Food allergy in China is influenced by genetic, environmental, and cultural dietary factors.•Major food allergens in China are eggs, milk, peanuts, wheat,...