Advances in Food Science and Technology

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 1–8

DOI: 10.46882/2026/AFST/000101

Article Type: Review Article

Title: Impact of Thermal Stress on Neuroendocrine Regulation and Reproductive Performance in Lactating Dairy Cows

Names of Authors: M. Khodaei-Motlagh¹*, A. Zare Shahneh², R. Masoumi², Fabio Derensis³

Authors’ Affiliations: ¹Department of Animal science, Faculty of Agriculture, Arak university, Arak 38156-8-8349. Iran; ²Department of Animal Science, Faculty of Agronomy and Animal Science, College of Agriculture and Natural Resources, University of Tehran, P.O.BOX # 31587-4111 Karaj. Iran; ³Dipartimento di Salute Animale, Facoltà di Medicina Veterinaira, Università di Parma

Abstract: In dairy cows inseminated during the hot months of the year, there is a decrease in fertility. Different factors contribute to this situation; the most important are a consequence of increased temperature and humidity that result in a decreased expression of overt estrus and a reduction in appetite and dry matter intake. Heat stress reduces the degree of dominance of the selected follicle and this can be seen as reduced steroidogenic capacity of its theca and granulosa cells and a fall in blood estradiol concentrations. Plasma progesterone levels can be increased or decreased depending on whether the heat stress is acute or chronic, and on the metabolic state of the animal. These endocrine changes reduce follicular activity and alter the ovulatory mechanism, leading to a decrease in oocyte and embryo quality. The uterine environment is also modified, reducing the likelihood of embryo implantation. Systems activated by heat stress can influence reproduction at the hypothalamus, pituitary gland or gonads. However, the major impact is thought to be within the brain or at the pituitary gland. Measurement of plasma concentrations of the gonadotropins provides a good indication of the effects at these higher levels, since the pulsatile secretion of luteinizing hormone (LH) is a reflection of the secretion of gonadotropin-releasing hormone (GnRH) from the hypothalamus. Both the secretion and actions of GnRH are influenced by the feedback actions of gonadal sex steroids and inhibin. Recent studies suggest that the use of gonadotropins to induce follicular development and ovulation can decrease the severity of seasonal postpartum infertility in dairy cows.

Keywords: Reproductive hormones; Dairy cow; Heat stress; Endocrine regulation; Ovulatory mechanism; Seasonal infertility

Manuscript Timeline: Received: March 14, 2026; Revised: May 20, 2026; Accepted: June 15, 2026; Published: August 24, 2026

Citation: Khodaei-Motlagh, M., Zare Shahneh, A., Masoumi, R., & Derensis, F. (2026). Impact of Thermal Stress on Neuroendocrine Regulation and Reproductive Performance in Lactating Dairy Cows. Advances in Food Science and Technology, 14(8), 1–8. DOI: 10.46882/2026/AFST/000101

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 085–090

DOI: 10.46882/2026/AFST/000254

Article Type: Original Research Paper

Title: Textural Optimization of Plant-Based Beef Analogs Extruded through High-Moisture Interlocking Cooling Dies

Names of Authors: Oliver Smith¹, Sophia Rossi²

Authors’ Affiliations: ¹Department of Cryptographic Research, Manchester Advanced Science University, Manchester, UK; ²Data Protection Systems Division, CyberGuard Labs, Milan, Italy

Abstract: Abstract: Developing realistic meat alternatives using plant proteins requires structuring protein melts into fine, anisotropic fibrous bundles that mimic real animal muscle tissue. This study investigated how altering processing moisture contents (55% to 65% weight fractions) and cooling die temperatures (60 °C to 80 °C) impacts the cutting force profiles of soy-gluten meat analogs. Extrusion runs were executed using a co-rotating twin-screw extruder linked to a specialized long cooling die channel. Texture profile evaluations and scanning electron microscopy were performed to analyze the internal fiber layers. The physical trials demonstrate that operating at a 58% matrix moisture level combined with a cooling die setup of 70 °C optimized fiber formation alignment metrics. This structural setup elevated chewiness parameters and yielded a cutting strength ratio of 1.45 ± 0.08, indicating an authentic structural bite texture. Sensory panel profiles confirmed that the optimized meat substitutes achieved high score marks across commercial preference surveys.

Keywords: Plant-Based Meat, High-Moisture Extrusion, Cooling Die, Anisotropic Structure, Textural Properties, Soy Protein

Manuscript Timeline: Received: May 02, 2026; Revised: July 08, 2026; Accepted: August 08, 2026; Published: August 24, 2026

Citation: Smith, O., & Rossi, S. (2026). Textural Optimization of Plant-Based Beef Analogs Extruded through High-Moisture Interlocking Cooling Dies. Advances in Food Science and Technology, 14(8), 085–090. DOI: 10.46882/2026/AFST/000254

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 079–084

DOI: 10.46882/2026/AFST/000253

Article Type: Original Research Paper

Title: Real-Time Non-Destructive Estimation of Soluble Solids Content in Intact Kiwi Fruits via Portable Vis/NIR Hyperspectral Imaging

Names of Authors: Priya Nair¹, Hans-Jürgen Integrated²

Authors’ Affiliations: ¹Center for Computational Linguistics, Indian Institute of Technology, Chennai, India; ²Computational Linguistics Division, Munich Language Labs, Munich, Germany

Abstract: Abstract: Traditional destructive penetration checks used to measure kiwi fruit maturity across commercial packaging facilities cause product loss and cannot scale with high-throughput distribution tracks. This study details the development of a real-time, non-destructive estimation pipeline utilizing a portable Visible and Near-Infrared (Vis/NIR) hyperspectral imaging camera to predict internal Soluble Solids Content (SSC). Spectral reflectance fields were captured across 400 intact kiwi fruits spanning a wavelength range from 450 to 1000 nm. The raw reflectance datasets were processed using competitive adaptive reweighted sampling algorithms to isolate informative wavelength zones. A Support Vector Regression model was built to evaluate the selected spectral metrics. Validation testing proved that the hyperspectral imaging setup predicted fruit SSC indices with an optimization accuracy rating of 0.94 and a low Root Mean Square Error of Prediction of ±0.35 °Brix. This automated optical platform provides sorting facilities with an efficient tool to grade fresh produce quality continuously.

Keywords: Hyperspectral Imaging, Kiwi Fruit Maturity, Soluble Solids Content, Non-Destructive Testing, Quality Grading, Chemometrics

Manuscript Timeline: Received: April 25, 2026; Revised: July 02, 2026; Accepted: August 05, 2026; Published: August 18, 2026

Citation: Nair, P., & Integrated, H. -J. (2026). Real-Time Non-Destructive Estimation of Soluble Solids Content in Intact Kiwi Fruits via Portable Vis/NIR Hyperspectral Imaging. Advances in Food Science and Technology, 14(8), 079–084. DOI: 10.46882/2026/AFST/000253

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 067–072

DOI: 10.46882/2026/AFST/000251

Article Type: Original Research Paper

Title: Modifying Emulsification Traits of Faba Bean Isolates via Subcritical Water Controlled Thermal Hydrolysis

Names of Authors: Liam O'Donnell¹, Chinedu Aliyu²

Authors’ Affiliations: ¹School of Food Science, Trinity College Dublin, Dublin, Ireland; ²Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria

Abstract: Abstract: Native faba bean protein isolates exhibit compact globular configurations that restrict their adsorption speeds at oil-water boundaries, leading to weak stability profiles within beverage systems. This research implemented controlled thermal hydrolysis under subcritical water conditions (110 °C to 150 °C at 1.5 MPa) to open the protein architecture and optimize its emulsification traits. The structural alterations were monitored through size-exclusion chromatography and surface hydrophobicity evaluations. Treating the protein suspensions at 130 °C for 10 min halved corporate molecular weight parameters, exposing hidden hydrophobic amino acid groups. The functional assessments show that modified hydrolysates achieved a 64.2% increase in emulsifying activity index compared to native isolates. Droplet diameter monitoring confirmed that the resulting oil-in-water mixtures remained stable across multiple environmental stress cycles, completely resisting heat-induced creaming at 80 °C. This subcritical green modification protocol provides an efficient approach to tailoring clean-label plant proteins for high-stability liquid applications.

Keywords: Faba Bean Protein, Subcritical Water, Thermal Hydrolysis, Emulsifying Properties, Surface Hydrophobicity, Plant Proteins

Manuscript Timeline: Received: April 18, 2026; Revised: June 24, 2026; Accepted: July 28, 2026; Published: August 30, 2026

Citation: O'Donnell, L., & Aliyu, C. (2026). Modifying Emulsification Traits of Faba Bean Isolates via Subcritical Water Controlled Thermal Hydrolysis. Advances in Food Science and Technology, 14(8), 067–072. DOI: 10.46882/2026/AFST/000251

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 061–066

DOI: 10.46882/2026/AFST/000250

Article Type: Original Research Paper

Title: Cold Plasma Jet Cleanings of Salmonella Biofilms on Stainless Steel Food Contact Equipment

Names of Authors: Amina Al-Mansoor¹, Dieter Schmidt²

Authors’ Affiliations: ¹Department of Food Science, King Fahd University, Riyadh, Saudi Arabia; ²Institute of Food Technology, Technical University of Munich, Munich, Germany

Abstract: Abstract: Microbial biofilms formed by pathogenic Salmonella enterica on industrial food preparation machinery resist standard chemical sanitizers, presenting ongoing cross-contamination hazards. This research investigated the sanitization capacity of an atmospheric pressure cold plasma jet system running on an ambient air feed to eliminate mature biofilms from stainless steel surfaces. The test coupon models were exposed to changing plasma treat windows (1 to 6 min) at varied nozzle distance settings (5 mm to 15 mm). Colony count assays and confocal laser scanning microscopy were used to track cell death and layer breakdown profiles. The cleaning results show that a 4-min cold plasma exposure at a distance of 10 mm achieved a 5.62 log CFU/cm² reduction in Salmonella cell counts (p < 0.01). The plasma jet broke down the protective extracellular polymeric matrix without causing corrosion on the underlying steel substrates. This automated dry sanitization method offers a sustainable option to traditional water-intensive chemical cleaning protocols.

Keywords: Cold Plasma Jet, Salmonella Biofilms, Biofilm Decontamination, Stainless Steel, Food Contact Surfaces, Dry Sanitization

Manuscript Timeline: Received: April 14, 2026; Revised: June 20, 2026; Accepted: July 25, 2026; Published: August 25, 2026

Citation: Al-Mansoor, A., & Schmidt, D. (2026). Cold Plasma Jet Cleanings of Salmonella Biofilms on Stainless Steel Food Contact Equipment. Advances in Food Science and Technology, 14(8), 061–066. DOI: 10.46882/2026/AFST/000250

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 055–060

DOI: 10.46882/2026/AFST/000249

Article Type: Original Research Paper

Title: Enzymatic Cross-Linking Transformations in Gluten-Free Sorghum Batters Using Microbial Transglutaminase

Names of Authors: Carlos Silva¹, Lucia Rossi²

Authors’ Affiliations: ¹Department of Food Engineering, Federal University of Minas Gerais, Belo Horizonte, Brazil; ²Food Safety Infrastructure Lab, University of Rome, Rome, Italy

Abstract: Abstract: Sorghum flour lacks viscoelastic storage networks, which often compromises gas retention and structural elasticity during bread baking operations. This paper details the structural modifications of non-wheat dough matrices processed with microbial transglutaminase (TGase) enzyme tiers (0.5 to 2.5 U/g protein) combined with egg-white albumin. The structural network formations were quantified using dynamic rheological assessments and protein solubility testing loops. The structural tests demonstrate that adding 1.5 U/g of TGase optimized batter elasticity, raising storage modulus (G') indexes by 52.4% while minimizing phase angle shifts. Electrophoretic mapping confirmed the creation of high-molecular-weight polymer matrices generated through cross-linking covalent steps between kafirin and albumin groupings. Baking trials using the optimized batter layouts showed a 31.5% decrease in crumb firmness metrics alongside improved loaf volume. This enzymatic transformation provides a natural processing method to build structural stability in alternative grain products without using synthetic chemical gums.

Keywords: Sorghum Batter, Transglutaminase, Enzymatic Cross-Linking, Viscoelastic Properties, Rheological Analysis, Gluten-Free Baking

Manuscript Timeline: Received: April 10, 2026; Revised: June 15, 2026; Accepted: July 22, 2026; Published: August 19, 2026

Citation: Silva, C., & Rossi, L. (2026). Enzymatic Cross-Linking Transformations in Gluten-Free Sorghum Batters Using Microbial Transglutaminase. Advances in Food Science and Technology, 14(8), 055–060. DOI: 10.46882/2026/AFST/000249