Lipase is a biocatalyst capable of catalyzing the hydrolysis or synthesis of triglycerides. It is widely distributed in animals, plants, and microorganisms. Owing to its high efficiency, specificity, and mild reaction conditions, lipase has demonstrated significant value in food processing, nutritional enhancement, and waste treatment. This paper reviews the sources of lipase and its applications in food processing, flavor improvement, and nutritional enhancement, as well as discusses its future development trends. Lipase can be utilized in oil modification, dairy product processing, baked goods, meat product processing, and other areas to enhance food quality and nutritional value. Furthermore, lipase exhibits substantial potential in the utilization of food waste resources and the development of functional foods. With advancements in enzyme engineering technology and deeper insights into the mechanism of lipase, its application in food biology will become increasingly extensive and profound.

Advances in food flavor analysis and sensory evaluation techniques and applications: Traditional vs emerging.

Laser-induced florescence and absorption studies on some food colors and flavors by violet diode lasers

The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of jagua (genipin‐glycine) blue as a new food additive. Jagua (genipin‐glycine) blue is obtained by water extraction of the ground pulp of the peeled, unripe fruits of Genipa americana L. and is the result of a reaction between genipin (iridoid present in the fruit) and externally added glycine. This reaction leads to the formation of a blue‐coloured polymer and minor colouring components. In vitro Caco‐2 cell permeability test demonstrated a low permeability of jagua (genipin‐glycine) blue, but repeated dose toxicity studies showed organs discoloration and green‐coloured urine, demonstrating some absorption. The toxicological data set comprised acute, sub‐chronic toxicity, genotoxicity studies and also a 12‐month toxicity study including in utero exposure. Jagua (genipin‐glycine) blue was not genotoxic, and no adverse effects were observed in the repeated dose toxicity studies up to the highest doses tested. The Panel derived an acceptable daily intake (ADI) of 34 mg/kg bw per day or 12 mg/kg bw per day expressed as blue polymer, based on a no observed adverse effect level (NOAEL) of 3385 mg/kg bw per day, the highest dose tested, from the 12‐month toxicity study and an uncertainty factor of 100. At the proposed maximum use level exposure assessment scenario, the 95th percentile of exposure approximately ranged from 1 mg/kg bw per day in the elderly to 27 mg/kg bw per day in toddlers. The Panel noted that both the mean and 95th percentile estimates of exposure did not exceed the proposed ADI in all population groups. The same was true for the exposure to the blue polymer assuming a 40% content in the proposed food additive. The Panel concluded there is no safety concern for jagua (genipin‐glycine) blue as a food additive at the proposed use and use levels.

The quality, flavor, and functional attributes of fermented foods are intrinsically shaped by the composition and metabolic dynamics of their microbial communities. This systematic review explores the structural organization, successional patterns, and mechanistic roles of these communities in influencing food quality, with a specific focus on core functional groups—including lactic acid bacteria (LAB), yeasts, and molds—and their interplay through key metabolic pathways. By integrating multi-omics approaches, such as metagenomics and metabolomics, we elucidate the underlying relationships between microbial activity and the formation of volatile flavor compounds, nutritional metabolites, and bioactive substances. These insights offer a scientific basis for the targeted regulation and functional enhancement of fermented food products.

This study aimed to analyze the food preferences and flavor acceptance among children allocated to different methods of complementary feeding (CF) introduction in the first years of life. This randomized clinical trial (RCT) involved three distinct groups of children regarding the method of CF introduction: Parent-Led Weaning (PLW); Baby-Led Introduction to SolidS (BLISS); and Mixed (both PLW and BLISS methods). The intervention occurred at 5.5 months old, and food preferences were analyzed between the ages of 12–35 months using the Food Preferences Questionnaire and the Taste Acceptance Test. The analysis was performed by intention-to-treat, using Pearson’s chi-square test, Mann-Whitney test and Poisson regression. A d irected a cyclic g raph (DAG) was used to define the covariates. A total of 140 mother-infant pairs were randomized for the study (PLW n = 45; BLISS: n = 48; and Mixed: n = 47). Of them, 132 completed the Food Preferences Questionnaire, and 92 attended the Taste Acceptance Test. In unadjusted analysis, the prevalence of preferences for foods with a predominant sour taste was higher in the Mixed method compared to the PLW [Crude prevalence ratio (PR): 1.23; 95% CI: 1.03–1.47; p = 0.020]. However, after adjusting for covariates, this association did not remain statistically significant (Adjusted PR: 1.15; 95% CI: 0.94–1.41; p = 0.173). There was a significant association between the consumption of the solutions and their respective hedonic reactions in most of the offered tastes (sweet: p < 0.001; sour: p = 0.029; salty: p = 0.005; umami: p = 0.026). In addition, food preferences related to the bitter taste were associated with the higher acceptance of the solution with the same taste in unadjusted analysis (Crude PR: 1.12; 95% CI: 1.1–1.25, p = 0.046), but this association did not remain significant in the adjusted analysis (Adjusted PR: 1.16; 95% CI: 0.99–1.37; p = 0.069). In conclusion, infants in the Mixed group showed higher sour taste preference than PLW, though not significant after adjustment.

Applications of biosensing in assessing food flavor: advancements, challenges, and prospects.

Application of cyclodextrin-based microcapsules in food flavors and fragrances.

Recent progress on bionic umami sensors for analysis of food flavor:A review.

Assessment of enzyme diversity in the fermented food microbiome.

Recent advances in biosensors for umami substance detection.

Molecular basis and detection technologies of sweetness.

Mechanistic insights into the release of milk flavor compounds from β-casein matrices: Roles of environmental conditions and molecular interactions.

Kinetic study of triolein oxidation to generate α-dicarbonyl compounds promoted by high-intensity ultrasound using multi-response kinetic models.

Culinary herbs and spices are highly valued for their contribution to aroma, color, and overall flavor in traditional foods. Microbial inactivation in fresh herbs and spices is challenging due to their complex surface structures and dense natural microflora, which limit the effectiveness of conventional methods. Atmospheric cold plasma (ACP) is an innovative non-thermal technology with potential applications in the fresh spice industry. This study investigates the efficacy of ACP, generated using a practical, simple, and original system that allows uniform treatment without complex equipment, on microbial inactivation and quality attributes of fresh spices. Treatments of 1 and 3 min were applied, and their effects on natural microflora, Escherichia coli, and Pseudomonas syringae spp. were evaluated on the first day and after 7 days of storage. Results showed that 3 min treatments achieved higher reductions in natural microflora (2.91 log CFU g−1), E. coli (2.76 log CFU g−1), and P. syringae spp. (2.24 log CFU g−1) compared to 1 min treatments (1.87, 1.93, and 1.65 log CFU g−1, respectively). Different herbs exhibited varying responses to ACP, reflecting differences in leaf structure and chemical composition, which highlights the need for tailored treatment strategies. ACP treatment did not significantly affect water activity, color, or moisture content (except for rosemary, bay leaf, and thyme), nor total anthocyanin content (TAA), total phenolic content (TPC), total antioxidant capacity (TAC), or total flavonoid content (TFC). However, total chlorophyll content (TCC) and pH increased significantly in most samples (except rosemary and dill). Scanning electron microscopy (SEM) revealed that the tissue integrity of rosemary and mint was affected by ACP, although more than 50% of carvone in mint was preserved, and its concentration increased. The observed microbial reductions and 3–8-day shelf-life extension suggest meaningful improvements in safety and storage stability for industrial applications. Overall, ACP demonstrates promise as a safe, efficient, and scalable alternative to conventional decontamination methods, with broad potential for enhancing the quality and shelf life of fresh spices.

Machine learning for food flavor prediction and regulation: models, data integration, and future perspectives.

Abstract Yeast products derived from sugarcane or brewery industries can be used as functional ingredients in cat nutrition, enhancing diet palatability. Although both types of yeast share a similar nutritional basis, brewer’s yeast (BY) and ethanol yeast (EY) are produced under different pH conditions, influencing their protein content, digestibility, and flavor perception. Additionally, processing methods such as autolysis, enzymatic hydrolysis, and centrifugation can further modify their cellular composition, impacting bioavailability, digestibility, and feline acceptance. This study aimed to evaluate how different yeast sources and processing methods affect the palatability of dry cat food when used as a coating. Four palatability tests were conducted using dry diets coated with 0.5% yeast, comparing yeast origin and processing methods: inactive dried (ID), autolysis (A), hydrolysis (H), and centrifugation (to separate yeast extract - YE). The comparisons included YEEY vs. IDBY, YEEY vs. YEBY, HEY vs. YEBY, and AEY vs. YEBY. Food acceptance was assessed through preference and consumption tests, analyzing initial choice and total intake over a 4-day experimental period. Each test involved 20 cats, with 110 g of each yeast-coated diet offered per cat. Bowl positions were alternated daily to prevent side bias, and results were analyzed using a paired t-test at a 5% significance level. The YEEY was significantly preferred (P&amp;lt; 0.05; Figure 1) over IDBY, with a 2.67 preference ratio in total consumption, and favored on average by 38% of the cats. Similarly, in the YEEY vs. YEBY test, YEEY was again preferred (P&amp;lt; 0.05; Figure 2), with a 1.63 preference ratio, and 26% of the cats favored on average. In the HEY vs. YEBY test, HEY was significantly preferred (P&amp;lt; 0.05; Figure 3; Figure 4), with a 2.02 preference ratio, and favored by 36% of the cats. Conversely, in the AEY vs. YEBY test, no significant preference was observed (P &amp;gt;0.05), although AEY had a 1.29 preference ratio and was favored on average by 15% of the cats. These findings demonstrate that yeast palatability is strongly influenced by its production and processing methods. Hydrolysis, which uses exogenous enzymes, increases the concentration of nucleotides, free amino acids, and peptides, resulting in a more intense sensory impact compared to YE and autolyzed yeast, as observed by the highest preference for the HEY as kibble coating among the tested yeasts. Despite BY having slightly higher fat content and protein digestibility than EY, cats consistently preferred EY over BY, especially when comparing YEEY to IDBY. In conclusion, yeast processing significantly impacts cat food palatability, and HEY emerged as the most effective coating ingredient, improving feline diet acceptance.

New silicon nanoparticles for "turn-on" detection of salicylaldehyde in food based on ESIPT mechanism.

Profiling the flavor and peptide characteristics in fish-derived oligopeptides based on a quantitative peptide profile and bionic sensory technology.

Unraveling the lipid photooxidation reactions in salmon oil under different light wavelength conditions via omics approaches.