Articles tagged with Food Chemistry
A new study from Florida Atlantic University finds that men who consume high amounts of ultra-processed foods have increased risks of prostate cancer. Men with the highest UPF intake had a possible 34% higher risk, although the finding did not reach statistical significance.
Researchers are transforming paper into sophisticated smart packaging that controls respiration, scrubbing ethylene to slow ripening for fruits and vegetables. For meat and seafood, the focus is on blocking oxygen and grease while embedding sensors that flag spoilage before it becomes obvious.
Researchers at University of Missouri develop natural colorants from purple corn, showing stability and durability in various environments. The anthocyanins, rich in antioxidants, offer a viable path for food companies to create cleaner labels without sacrificing performance.
A new study suggests that unsweetened sparkling water may lower the risk of enamel erosion more effectively than sugar-sweetened soda. Researchers found that saliva quickly restored the mouth's acidity to normal after consumption, regardless of beverage type.
Researchers tested 54 avocado oil-labeled products and found 48 contained other oils. The study used fatty acids and sterols to verify authenticity, but 89% of products still failed due to adulteration. Food companies may not detect adulterated oil without rigorous testing.
Colorado State University researchers propose strategies to immobilize toxic metals and prevent plant uptake in rice grains, protecting food security and public health. The approach aims to reduce arsenic, cadmium, and mercury contamination in rice paddies using nanomaterials and chemical reactions.
A new study has found that standard antibody-based tests can fail to detect all gluten residues in barley beer, leading to concerns about the safety of gluten-free products. Researchers developed a new mass spectrometry method to identify celiac disease-active peptides, which were found in some 'gluten-free' beers.
Researchers developed a system to link polyphenol chemical structures with bitterness, acidity, and astringency. Polyphenols found in tea, cocoa, and other foods influence taste sensations, affecting food preferences and digestive responses.
The new edition of the Wiley Registry of Mass Spectral Data 2026 expands compound coverage to over 915,500 reference spectra, strengthening a foundational layer of scientific data and research intelligence. This expansion enables researchers to identify unknown chemical compounds and materials faster with confidence.
Researchers identify glycosyltransferase genes that influence stevia's sweet compounds, leading to cleaner taste profiles. Cell-type-specific gene activity may be the reason for limited accumulation of desirable sweet molecules.
Researchers at Florida International University have discovered that sargassum seaweed can serve as a valuable ingredient in everyday foods due to its high content of alginate. The study shows extraction yields of roughly 45% and demonstrates the potential for sargassum as an alternative source to traditionally harvested seaweeds.
Researchers at McGill University found that moderate UV light exposure enhances vitamin D₂ levels in edible mushrooms without compromising quality attributes. The study provides standardized guidance for industry to follow, highlighting a clear gap in species-specific and unified UV treatment guidelines.
A two-day symposium brought together leading researchers, clinicians, and policy experts to examine the science surrounding ultra-processed foods and their impact on human health. Key findings include the biological mechanisms linking ultra-processing to chronic disease and opportunities for policy action.
Researchers developed a new imaging method to visualize how food spreads through ant groups in real time, offering insights into collective health and potential early warning signs of disruption. The technique allows for precise measurement of food distribution patterns across various species.
A new study found that microbial proteins make up to 11% of the total protein content in fermented foods and comprise 60% of identified proteins. These microbes convert raw substrates into nutritious products, influencing gut physiology and potentially impacting health outcomes.
A new study removes bitter-tasting compounds from flaxseed oil, preserving its health-beneficial fatty acids and extending its shelf life. The approach uses bleaching earth to selectively reduce cyclolinopeptides, resulting in a flavor-stable oil that remains milder for longer.
Researchers at DTU have developed a new method to identify bacteria capable of producing vitamin B2 in soya drinks. A bacterium from bumblebee guts was found to thrive in plant-based dairy alternatives and produce the nutrient in high quantities.
A comprehensive systematic review found that large-scale food fortification is a highly cost-effective intervention for reducing global malnutrition, with benefits far outweighing costs. The study analyzed 56 studies from 63 countries and found that fortification programs deliver substantial health benefits relative to costs.
Researchers at Hokkaido University studied 56 japonica rice cultivars, identifying 196 different types of lipid molecules with potential anti-inflammatory effects. Black and green rice varieties were found to have a higher health-promotion index due to their unique lipid composition.
A study by Florida Atlantic University found that ultra-processed foods (UPFs) are associated with a 47% higher risk of cardiovascular disease. Researchers analyzed data from the US National Health and Nutrition Examination Survey and found that those consuming high amounts of UPFs had a significant increase in heart attack and stroke ...
The new centre will support the WHO in estimating disease burden from foodborne diseases and developing integrated risk-benefit approaches, combining nutrition, microbiological risks, and chemical contamination. The centre will contribute scientific expertise to achieve healthy, safe, and sustainable dietary patterns worldwide.
Jeonbuk National University researchers examine how different seasonings shape kokumi perception in doenjang soup, influencing consumer acceptance. They found that umami is a major sensory driver of kokumi perception and can be enhanced to improve the flavor quality of fermented foods.
Researchers from National University of Singapore develop two techniques to boost carob pulp's flavor, making it more appealing and sustainable than cocoa. The innovations aim to reduce the chocolate industry's dependence on cocoa and address climate change challenges.
A recent study published in Frontiers in Nutrition found that a vegan diet can halve the carbon footprint of an individual, with reductions of 46% in CO2 emissions and 33% in land use. The study also showed that a plant-based diet delivers nearly all essential nutrients.
The Bezos Earth Fund has awarded a $2 million grant to researchers at UC Davis and the American Heart Association to advance AI-designed food research. The funding will support scientists in developing an AI-powered recipe formulation tool called Swap it Smart, which aims to redesign foods for sustainability and nutritional value.
Researchers analyzed faecal matter samples from civets eating ripe coffee berries, finding significantly higher levels of fats and key flavour-enhancing compounds in the resulting civet coffee beans. These chemical differences are believed to affect the coffee's final flavour profile.
A new study by Lund University researchers has discovered the key to preventing spaghetti disintegration in boiling water. The findings show that gluten acts as a 'safety net' for regular pasta, preserving its starch structure during cooking. In contrast, gluten-free pasta relies on precise cooking conditions to maintain its structure.
Researchers at Shinshu University found that cardamom seed extract enhances the production of antiviral proteins called type I interferons, which play a crucial role in defending against viral infections. The study suggests that cardamom could be a potential source of antiviral treatment.
Scientists recreated a traditional Balkan yogurt recipe using ants, finding that the insects' natural chemicals and microbes can kickstart the fermentation process. The researchers tested live, frozen, and dehydrated ant products, concluding that only live ants are suitable for yogurt making.
A recent study by Leibniz Institute for Food Systems Biology at the Technical University of Munich shows that extremely dwarf wheat has a less favorable gluten composition than semi-dwarf or tall wild-type wheat. This can lead to poorer baking properties. Environmental conditions also play a significant role in shaping gluten composition.
A team of food scientists discovered a natural way to significantly extend the shelf life of sugarcane juice from three days to 14 days by adding microwave-dried extracts of mint and coriander. The herbal extracts, extracted using novel microwave-assisted technique, slowed microbial growth and prevented spoilage.
A new study reveals that the brain integrates signals from taste and smell earlier than thought, activating the same parts of the brain's taste cortex. This overlap suggests a shared neural code for flavour experiences, which may influence our eating habits and preferences.
A study by SeoulTech researchers found high levels of polycyclic aromatic hydrocarbons (PAHs) in common food items, including cooking oils and meats. The QuEChERS-GC-MS method revealed carcinogenic compounds with limits of detection ranging from 0.006 to 0.035 µg/kg.
High consumption of ultra-processed foods is associated with higher levels of systemic inflammation and a greater risk of cardiovascular disease. The study found that individuals who consumed the most ultra-processed foods had significantly higher levels of high-sensitivity C-reactive protein, a key marker of inflammation.
Kyushu University researchers have developed a new 3D bioprinting method to create customized dysphagia diets using controlled radiofrequency and microwave energy. The method produces gels with varying textures, adhesiveness, and water retention suitable for different dysphagia diet requirements.
Researchers found that gut bacteria can feed on large molecules like cellulose derivatives when primed with natural polysaccharides, highlighting a new aspect of digestion. This discovery suggests potential effects on nutrition in humans and warrants further exploration.
Preliminary research suggests that climate change can lead to a reduction in nutritional quality in food crops, with potential devastating consequences for human health. The study found that elevated CO2 levels and hotter temperatures can exacerbate this decline, particularly affecting essential proteins, minerals, and antioxidants.
Researchers have developed a novel 3D printable gel using sorghum protein, which can encapsulate medicine or carry hydrophobic compounds and nutrients. The protein's unique structure enables stable 3D printing results with optimal formulation and parameters.
A new study found that cows fed hemp byproduct for 28 days and then withdrawn from the diet for four weeks have undetectable levels of psychoactive THC in their milk. The findings could pave the way for the use of spent hemp biomass as a feed supplement for livestock, providing an economic value to hemp producers.
Researchers have developed a two-step fermentation technique that controls acidification without allowing bacteria to grow, reducing the use of starter culture by up to 80%. This method extends shelf life, eliminating post-acidification issues and improving planning and logistics for dairy production.
The collaboration aims to enhance global capabilities in food safety risk assessment through the application of AI, digital modelling, and other innovations. The project will leverage expertise from NTU Singapore, WHO, and partners to develop robust methodologies for assessing novel food systems.
Researchers developed a new system to classify processed foods based on the health impacts associated with specific ingredients. The WISEcode system provides a more nuanced and objective framework for evaluating processed foods, allowing consumers to make informed choices and manufacturers to compare their products.
A new study identifies three compounds that suppress the heat of chili peppers, hinting at a potential 'anti-spice' condiment. These compounds, including capsianoside I, roseoside, and gingerglycolipid A, may have pain management implications by desensitizing TRPV1 receptors.
Scientists have discovered three compounds that can lessen peppers' pungency, which could lead to customized spicy flavor profiles or pain management agents.
Scientists have discovered a mechanism that controls tomato ripening, regulated by autophagy, which also affects life- and health-span in humans and animals. This finding has significant implications for reducing food waste and addressing sustainable food security.
Researchers successfully created plant-based calamari with softness and elasticity similar to real seafood. The breakthrough uses 3D printing technology to mimic the characteristic properties of fried calamari rings, using a combination of mung bean protein isolate, powdered microalgae, gellan gum, and canola oil.
Researchers found that fermented pearl millet flour can replace up to 20% of whole wheat flour without affecting consumer acceptance. The study also highlights the value of simple and natural food preparation techniques to improve nutrition and flavor.
Researchers have isolated three new bitter compounds from the mushroom Amaropostia stiptica and found that one of them, oligoporin D, stimulates a specific human bitter taste receptor type at very low concentrations. This discovery expands knowledge of natural bitter compounds and their receptors, which could lead to new applications i...
A new edible biofilm developed by Brazilian researchers extends the shelf life of strawberries by up to 11% while preserving their freshness, taste, and aroma. The film, made from pomegranate peel extract and natural polymers, acts as a barrier to microorganisms, moisture loss, and gas exchange.
Avelino Corma, John Hartwig, and Helmut Schwarz received the BBVA Foundation Frontiers of Knowledge Award for their fundamental advances in catalysis. They have improved efficiency and reduced energy consumption in various industrial processes through their innovative catalysts.
Researchers have discovered a protein called MdfA that enables bacteria to shut down into dormant spores under extreme conditions. This process allows bacteria to survive in uninhabitable places and evade hospital cleaning, making them potentially deadly superbugs.
Researchers developed synbiotic chocolates fortified with probiotics and prebiotics, showing improved gut microbiome balance and probiotic survival rates. The study found that the orange-flavored chocolates had a softer texture and more luxurious bite experience.
A new comparative study has confirmed on-column injection as the most reliable method for analyzing odorants in food, minimizing artifact formation. This method proves to be particularly effective in reducing odor-active artifacts and obtaining a representative odorant spectrum.
Researchers have developed a novel ingredient using sugars derived from field peas to accelerate sour beer production. The experimental beers achieved comparable attributes to commercial Belgian-style sours with significantly shorter brewing times.
A new study identified a group of bitter compounds in roasted Arabica coffee that influence its taste. Genetic predisposition also plays a role, with individual variations affecting how people perceive bitterness, particularly through specific taste receptors.
Researchers suggest that understanding the science behind umami and koku could make plant-based eating more palatable. The authors reveal that key components of umami include free glutamate and nucleotides, while koku is related to small pieces of proteins called dipeptides and tripeptides.
Researchers discovered that native Australian Plantago species can produce mucilage, improving gluten-free bread elasticity and texture. Whole-seed flours containing mucilage are preferable to purified psyllium husk, offering a more sustainable alternative.
A study published in Science found that nitrogen isotopes in tooth enamel of Australopithecus individuals indicate a primarily plant-based diet. The analysis revealed low nitrogen isotope ratios similar to those of herbivores, suggesting that human ancestors did not regularly hunt large mammals.
Researchers at Osaka Metropolitan University have discovered yeast cell wall-derived proteins that exhibit high emulsifying activity, comparable to commercial casein emulsifier. These easily released protein molecules could potentially replace emulsifiers derived from milk, eggs, and soybeans, reducing allergenic concerns.
A team of researchers from DTU has successfully produced vitamin B2 using a novel, cost-effective, and climate-friendly method involving food-approved lactic acid bacteria. The production process requires only basic fermentation tools and can be integrated into traditional foods, enhancing public health and reducing environmental impact.