Elucidating the impact of environmental factors on the growth of Colletotrichum coccodes strains isolated from potato tubers in Great Britain.

Black dot and silver scurf caused by Colletotrichum coccodes and Helminthosporium solani, respectively, are tuber blemish diseases affecting quality in the fresh and pre-pack potato industry. In the last 20 years, the importance of high-quality tuber appearance has increased considerably due to the growing demand for washed and pre-packed potatoes in the UK. Changing climate characterised by rising temperatures and wetter summers is a threat as this will favour the development of pathogens such as C. coccodes in the soil increasing the risk of food spoilage. Moreover, both diseases can develop not only in the field but also after harvest, with postharvest storage temperatures being a crucial factor in controlling fungal growth. Furthermore, anecdotal evidence showed differences on the aggressiveness of black dot depending on its origin (i.e. England and Scotland) on potato tubers. Silver scurf and black dot are difficult to differentiate as they present similar phenotypes characterised by silvery lesions making it challenging for managers to take the necessary corrective action during storage. Hence, the aim of this study was to give a general insight into the ecological conditions affecting the establishment of the causal agent of potato black dot in the field, and black dot and silver scurf during the supply chain. Therefore, invitro experiments were designed to study the growth rate and lag times simulating both scenarios respectively: on soil extract agar (SEA) media at different temperatures (4, 11, 15 °C) and matric potentials (control [unmodified] and - 1.4 MPa [modified]); and on natural potato dextrose agar (NPDA) for different temperatures (4, 11, 15 and 20 °C) at 99 % relative humidity (RH) for 25 days. When simulating the field environment, drier conditions (matric potential = -1.4 MPa) reduced fungal growth for both isolates by 0.1 cm day-1 at the temperature of 15 °C, suggesting temperature as the main limiting factor for the growth of C. coccodes in the soil. The causal agent of black dot exhibited a faster growth rate under retailer-like conditions (i.e., 15 °C) compared to H. solani. Understanding the environmental influence on both the pathogen and the crop is vital for proper disease management to help reduce food loss and waste.

Furfural analysis of aqueous and oily foodstuffs using a single modified paper for combined headspace extraction, derivatization and paper spray mass spectrometry.

Furfurals, including 2-furaldehyde, 5-methylfurfural and 5-hydroxymethylfurfural, widely exist in carbohydrate-rich daily foods, and may have toxic effects on humans. Here, a new headspace extraction-paper spray mass spectrometry (HSPS-MS/MS) method was established for furfural detection, in which the extraction and derivatization of volatiles with pre-loaded derivatization agent on paper tips is combined with paper spray mass spectrometry for detection. By this simple and cheap approach, interference of non-volatile matrix compounds is prevented, and the derivatization agent improves electrospray-type ionization efficiency, thus increasing selectivity and sensitivity. The approach was optimized, by investigating positioning during extraction, extraction duration, derivatization agent, addition of internal standard for quantification and finally validated. For this, the developed method was benchmarked against HPLC-UV and could obtain detections limits of 0.32-0.40 µg mL-1 for 2-furaldehyde, 5-methylfurfural and 5-hydroxymethylfurfural in olive oil. Moreover, fast screening of free furfurals in soy sauce, coffees and teas was demonstrated with the HSPS-MS/MS method.

Both Short-term and Long-term Ozone Pollution Alters the Chemical Composition of rice Grain.

The increasing ground-level ozone (O3) is threatening food security, especially in Asian areas, where rice is one of the most important staple crops. O3 impacts on rice could be exacerbated by its spatiotemporal heterogeneity. To improve evaluation accuracy and develop effective adaptations, direct data is urgently needed. Studies on the short-term effects of O3 on rice grain, however, are lacking. Which may lead to an underestimation of the O3 impacts. Through a field experiment, we studied the responses of grain nitrogen, grain carbon, and grain protein in rice cultivars to elevated concentrations of O3 (40 ppb plus that in background air, eO3), especially examining the effects of short-term eO3 during different plant growth stages. We found that long-term eO3 increased grain nitrogen by 29.29% in a sensitive rice cultivar, and short-term eO3 at the tillering and jointing stages increased grain nitrogen by 19.31%, and the grain carbon to nitrogen ratio was decreased by 14.70%, and 21.14% by short-term and long-term eO3. Here we demonstrate that short-term eO3 may significantly affect the chemical composition of rice grains. Previous evaluations of the effects of eO3 may be underestimated. Moreover, changes in the grain nitrogen and grain protein were greater when the short-term eO3 was added to rice plants during the tillering and jointing stage, compared to heading and ripening stage. These results suggest that to improve the tolerance of rice to eO3 to achieve food security, studies on cultivar screening, as well as developing growth-stage-specific adaptations are needed in future.

Development and optimization of electrosprayed vitamin C - chitosan nanoparticle: A CCD-RSM approach and characterization of bioactive encapsulant.

Electrospraying for Vitamin C (VC) encapsulation in Chitosan (Cs) nanoparticles was investigated and particle size, zeta potential, loading capacity (LC%) and encapsulation efficiency (EE%) were examined. Cs concentration (1-2% w/v) and voltage (21-25 kV) were varied with VC (0.25-0.75 w/w Cs). Twenty experiments in a face-centered CCD-RSM design were evaluated. ANOVA suggested voltage and Cs concentration as significant factors for particle size and VC content affected zeta, LC and EE%. RSM proposed optimum processing parameter at 2% Cs, 0.746 VC: Cs mass ratio and 21 kV voltage with 251.1 ± 59.03 nm particle size, 36.6% LC and an EE of 85.42%. Encapsulated particles were subjected to release behaviour, antioxidant property and analyzed through FTIR, DSC and XRD. Encapsulated VC had better antibacterial properties than Cs nanoparticles, and comparable VC retention in apple juice showed its effectiveness. Overall, nanoencapsulation of VC using electrospraying was successfully developed to be used in numerous food processing applications.

Convergent technologies to tackle challenges of modern food authentication.

The authentication process involves all the supply chain stakeholders, and it is also adopted to verify food quality and safety. Food authentication tools are an essential part of traceability systems as they provide information on the credibility of origin, species/variety identity, geographical provenance, production entity. Moreover, these systems are useful to evaluate the effect of transformation processes, conservation strategies and the reliability of packaging and distribution flows on food quality and safety. In this manuscript, we identified the innovative characteristics of food authentication systems to respond to market challenges, such as the simplification, the high sensitivity, and the non-destructive ability during authentication procedures. We also discussed the potential of the current identification systems based on molecular markers (chemical, biochemical, genetic) and the effectiveness of new technologies with reference to the miniaturized systems offered by nanotechnologies, and computer vision systems linked to artificial intelligence processes. This overview emphasizes the importance of convergent technologies in food authentication, to support molecular markers with the technological innovation offered by emerging technologies derived from biotechnologies and informatics. The potential of these strategies was evaluated on real examples of high-value food products. Technological innovation can therefore strengthen the system of molecular markers to meet the current market needs; however, food production processes are in profound evolution. The food 3D-printing and the introduction of new raw materials open new challenges for food authentication and this will require both an update of the current regulatory framework, as well as the development and adoption of new analytical systems.

Emerging non-invasive microwave and millimeter-wave imaging technologies for food inspection.

The microwave and millimeter-wave (MMW) imaging technology is gaining increasing interest for food inspection. It allows for noninvasive, contactless, and fast scanning capabilities, while being cost-efficient and safe to human. This review paper introduces the fundamentals in the interaction of electromagnetic wave with food materials and the current MMW sensing and imaging systems used for foods. Then we present emerging technologies in MMW imaging for inspecting food quality and safety, aiming to meet the modern food industry's demand. According to the most recent technological advancements, it is expected that high-performance antenna, ultrawide bandwidth signal generation, nano-scale semiconductor technologies, radio frequency identification with inductance-capacitance resonator, and machine learning could significantly enhance the capabilities of MMW imaging systems for food inspection.

Processing and preservation technologies to enhance indigenous food sovereignty, nutrition security and health equity in North America.

Indigenous foods are carriers of traditional native North American food culture and living philosophy. They are featured by the wide varieties in fresh and processed forms, richness in nutrition, flavor, health benefits and diversity in origins, but are usually misunderstood or underrepresented in the modern food systems. Conventional processing and cooking methods are sometimes labor-intensive, less efficient and lack science-based guidelines to prevent unseen safety risks and food loss. Global and regional climate change have caused additional challenges to conventional cooking/processing, and increased native communities' reliance on externally produced foods, which have resulted in increasing nutritional unbalance and prevalence of diet-related health issues. Current and emerging technologies, such as storage and packaging, drying, safety processing, canning, pickling, and fermentation, which treat foods under optimized conditions to improve the safety and extend the shelf-life, are increasingly used in current food systems. Therefore, exploring these technologies for indigenous foods offers opportunities to better preserve their nutrition, safety, and accessibility, and is critical for the sovereignty and independence of indigenous food systems, and sustainability of indigenous food culture. This mini-review focuses on identifying adoptable processing and preservation technologies for selected traditional indigenous foods in North America, summarizing education, extension, and outreach resources and discussing the current challenges and future needs critical to expanding knowledge about indigenous foods and improving food sovereignty, nutrition security, and health equity.

Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact.

With the increased environmental concerns and health awareness among consumers, there has been a notable interest in plant-based dairy alternatives. The plant-based yogurt market has experienced rapid expansion in recent years. Due to challenges related to cultivation, higher cost of production and lower protein content researchers have explored the viability of pulse-based yogurt which has arisen as an economically and nutritionally abundant solution. This review aims to examine the feasibility of utilizing pulse protein for yogurt production. The nutritional, antinutritional, and functional characteristics of various pulses were discussed in detail, alongside the modifications in these properties during the various stages of yogurt manufacturing. The review also sheds light on pivotal findings from existing literature and outlines challenges associated with the production of pulse-based yogurt. Pulses have emerged as promising base materials for yogurt manufacturing due to their favorable nutritional and functional characteristics. Further, the fermentation process can effectively reduce antinutritional components and enhance digestibility. Nonetheless, variations in sensorial and rheological properties were noted when different types of pulses were employed. This issue can be addressed by employing suitable combinations to achieve the desired properties in pulse-based yogurt.

Association Between Malnutrition and Food Texture Levels in Integrated Facilities for Medical and Long-Term Care.

OBJECTIVES:  This study aims to investigate the association between malnutrition using the global consensus criteria and food texture levels in residents of Integrated Facilities for Medical and Long-Term Care (IFMLCs), which are new long-term care insurance facilities in Japan. METHODS: This single-center study had a retrospective cross-sectional design. The study was conducted from November 1 to 30, 2021, and the study participants were residents admitted to an IFMLC during the study period. Malnutrition was diagnosed according to the Global Leadership Initiative on Malnutrition (GLIM) criteria. Food texture levels consumed by patients at admission were categorized based on the International Dysphagia Diet Standardization Initiative (IDDSI) framework. Multivariate logistic regression models were used to determine the association between the food texture levels consumed and malnutrition. RESULTS: A total of 98 older residents were analyzed in this study. The median age of the participants was 88 years, and 68 (69%) female participants were included. The IDDSI framework levels were 24% in levels 7 and 6 and 26% in levels 5 and 4. A significant difference in the prevalence of low BMI, reduced muscle mass, and reduced food intake or assimilation was noted between IDDSI framework levels 4 and 7. Multivariate logistic regression analysis was performed for malnutrition, adjusting simultaneously for potential confounders. IDDSI level 4 (odds ratio, 5.074; 95% confidence interval, 1.059-28.092; p=0.042) consumption was independently associated with malnutrition. CONCLUSIONS: The consumption of lower food texture levels categorized using the IDDSI framework was associated with a higher malnutrition prevalence in IFMLC residents.

Development of a Freshness Indicator for Assessing the Quality of Packaged Pork Products during Refrigerated Storage.

A pH-sensitive dye-based freshness indicator has been developed to monitor the quality status of pork neck through distinct color transitions, addressing a crucial need for improved food safety and real-time monitoring within the food industry. This system aims to boost consumer confidence and improve shelf-life estimates by offering transparent and immediate quality indicators. Aerobically packaged pork neck samples underwent accelerated testing at 25 °C for 36 h, followed by refrigeration experiments at typical distribution temperatures of 4 and 8 °C over 10 days. Measured pork neck quality parameters included total bacterial count (TBC), total volatile basic nitrogen (TVB-N), and pH levels. Visual observation and colorimetric analysis were used to assess the chromatic variations of the freshness indicator, which showed a significant shift from orange to green in response to the presence of TVB-N in the headspace of the pork packaging. The chromatic parameters of the freshness indicator exhibited a significant correlation with the pork quality values throughout the storage periods. The results highlight the ability of the freshness indicator to effectively convey quality information about pork through noticeable colorimetric changes.

Natural pigments in the food industry: Enhancing stability, nutritional benefits, and gut microbiome health.

Natural pigments are increasingly favored in the food industry for their vibrant colors, fewer side effects and potential health benefits compared to synthetic pigments. However, their application in food industry is hindered by their instability under harsh environmental conditions. This review evaluates current strategies aimed at enhancing the stability and bioactivity of natural pigments. Advanced physicochemical methods have shown promise in enhancing the stability of natural pigments, enabling their incorporation into food products to enhance sensory attributes, texture, and bioactive properties. Moreover, recent studies demonstrated that most natural pigments offer health benefits. Importantly, they have been found to positively influence gut microbiota, in particular their regulation of the beneficial and harmful flora of the gut microbiome, the reduction of ecological dysbiosis through changes in the composition of the gut microbiome, and the alleviation of systemic inflammation caused by a high-fat diet in mice, suggesting a beneficial role in dietary interventions.

Investigation of benzoic acid and sorbic acid concentrations in tomato paste, pepper paste, ketchup, mayonnaise, and barbeque sauce samples by headspace gas chromatography-mass spectrometry.

In this study, it was aimed at investigating benzoic acid (BA) and sorbic acid (SoA) concentrations in tomato paste, pepper paste, ketchup, mayonnaise, and barbeque sauce samples by a validated static headspace gas chromatography-mass spectrometry (GC-MS) method. Salicylic acid (SalA) was used as internal standard and the measurements were conducted in the wide linear concentration ranges of BA and SoA which were 2.5-5000 and 12.5-5000, respectively. The limit of detections (LODs) were determined to be 1.5 and 4.5 mg/kg while the limit of quantifications (LOQs) were 2.5 and 12.5 mg/kg for BA and SoA, respectively. The average recovery% values of BA and SoA were found to be 98.5% and 98.7% in an open tomato paste sample while these values were 98.7% and 100.3% in a mayonnaise sample, respectively. Accuracy of the proposed method was confirmed by statistically (significance test) evaluating excellent recovery values. In real samples, while the results of the canned tomato pastes and industrial sauce samples were found suitable, BA and SoA ​​were determined in some tomato and pepper paste products sold under the traditional or homemade name although use of the preservatives in the pastes were prohibited. It is vital for public health to prevent adulteration in pastes which is indispensable for Turkish cuisine as well as prevalently consumed in the world. Therefore, the proposed method can be used in food control laboratories due to its reliability and consumption of much less toxic chemical reagents.

Association Between the Nutritional Quality of Food Purchases and Household Food at Home Expenditures in Mexico.

BACKGROUND: Poor-quality diets are a major risk factor for noncommunicable diseases. Few studies in Mexico have tested whether higher expenditures are needed to purchase high-quality food. OBJECTIVE: The objective of the study was to assess how dietary quality of food purchases was associated with household food at home expenditures. DESIGN: This study was a secondary analysis of cross-sectional data from the National Household Income and Expenditure Survey (EncuestaNacional de Ingresos y Gastos de los Hogares [ENIGH] 2018). PARTICIPANTS/SETTING: The study included 74 469 households with information on food and beverage purchases in Mexico in 2018. MAIN OUTCOME MEASURES: Quarterly household food at home expenditures by adult equivalent (AE) for all food groups that were scored with the Global Dietary Quality Score (GDQS) for food purchases expressed in dollars/quarterly/AE. STATISTICAL ANALYSES PERFORMED: Adjusted generalized linear models were used to evaluate the association between GDQS for food purchases (expressed in tertiles: low, mid, and high) and quarterly food expenditures. The analyses were performed at the national level by place of residence and income quintile. RESULTS: At the national level, the difference in food expenditures between the high- and the low-GDQS groups was +$13.85/AE. By place of residence, the difference between the high- and the low-GDQS groups was +$17.31/AE in urban and +$5.12/AE in rural areas. For income quintile 1 (lowest), there was a statistical difference of -$4.79/AE and +$43.25 for quintile 5 (highest). CONCLUSIONS: Quality of food purchases can be associated with higher or lower expenditures depending on the specific food purchased. High GDQS is associated with lower expenditures among the lowest-income households as they purchase less expensive options compared with high-income households.

Health Star Rating of Nonalcoholic, Packaged, and Ready-to-Drink Beverages in Türkiye: A Decision Tree Model Study.

This study aimed to compare the nutritional quality of beverages sold in Türkiye according to their labeling profiles. A total of 304 nonalcoholic beverages sold in supermarkets and online markets with the highest market capacity in Türkiye were included. Milk and dairy products, sports drinks, and beverages for children were excluded. The health star rating (HSR) was used to assess the nutritional quality of beverages. The nutritional quality of beverages was evaluated using a decision tree model according to the HSR score based on the variables presented on the beverage label. Moreover, confusion matrix tests were used to test the model's accuracy. The mean HSR score of beverages was 2.6±1.9, of which 30.2% were in the healthy category (HSR≥3.5). Fermented and 100% fruit juice beverages had the highest mean HSR scores. According to the decision tree model of the training set, the predictors of HSR quality score, in order of importance, were as follows: added sugar (46%), sweetener (28%), additives (19%), fructose-glucose syrup (4%), and caffeine (3%). In the test set, the accuracy rate and F1 score were 0.90 and 0.82, respectively, suggesting that the prediction performance of our model had the perfect fit. According to the HSR classification, most beverages were found to be unhealthy. Thus, they increase the risk of the development of obesity and other diseases because of their easy consumption. The decision tree learning algorithm could guide the population to choose healthy beverages based on their labeling information.

Contaminant and residue profiles in Lebanese food: a comparative analysis with global standards.

Lebanon's agricultural sector, known for its diverse crop and livestock production, faces challenges in the international market due to the presence of chemical residues and contaminants in its food exports. Recent rejections of these exports have raised global concerns about food safety, increasingly seen as vital for public health and economic prosperity. This review focuses on examining scientific studies about the levels of various chemical residues including pesticides, and veterinary drugs and contaminants like mycotoxins, and polycyclic aromatic hydrocarbons, and heavy metals in Lebanese food products. Findings indicate that these residues and contaminants often exceed both the maximum residue limits (MRLs) and maximum limits (MLs) set by the Codex Alimentarius and the European Union. The review concludes with recommendations for reducing these contaminants and residues to enhance Lebanon's food safety and quality, aligning with international standards, and mitigating the risk of export rejections.

High-Oleic Sunflower Oil as a Potential Substitute for Palm Oil in Sugar Coatings-A Comparative Quality Determination Using Multispectral Imaging and an Electronic Nose.

Palm oil has a bad reputation due to the exploitation of farmers and the destruction of endangered animal habitats. Therefore, many consumers wish to avoid the use of palm oil. Decorative sugar contains a small amount of palm oil to prevent the sugar from melting on hot bakery products. High-oleic sunflower oil used as a substitute for palm oil was analyzed in this study via multispectral imaging and an electronic nose, two methods suitable for potential large-batch analysis of sugar/oil coatings. Multispectral imaging is a nondestructive method for comparing the wavelength reflections of the surface of a sample. Reference samples enabled the estimation of the quality of unknown samples, which were confirmed via acid value measurements. Additionally, for quality determination, volatile compounds from decorative sugars were measured with an electronic nose. Both applications provide comparable data that provide information about the quality of decorative sugars.

Hyperspectral identification of oil adulteration using machine learning techniques.

Food adulteration is a global concern, drawing attention from safety authorities due to its potential health risks. Detecting and categorizing oil adulteration is crucial for consumer safety and food industry integrity. This research explores hyperspectral imaging (HSI) analysis to identify substandard oil adulteration at different stages. Using the non-destructive HSI Specim Fx 10 system, a method for precise and easy imaging-based fraud detection and classification was proposed. The 670 oil samples, including pure (Almond, Mustard, Coconut, Olive) and adulterated (Sunflower, Castor, Liquid Paraffin), were analyzed. The Savitzky-Golay filter preprocessed the images to remove noise and smooth spectral signatures. The oils were identified using various machine learning approaches, including Support Vector Machines, Logistic Regression, Linear Discriminant Analysis, Random Forests, Decision Trees, K-Nearest Neighbors, and Naïve Bayes with Linear Discriminant Analysis excelling in identification. Performance parameters, including precision, recall, F1-score, and overall accuracy, were calculated. The proposed method achieved a validation accuracy of 100%, outperforming numerous state-of-the-art approaches. This study introduces a robust pipeline for effective oil adulteration detection, offering a significant advancement in food safety and quality control.

Genome-wide association analysis and transgenic characterization for amylose content regulating gene in tuber of Dioscorea zingiberensis.

BACKGROUND: Amylose, a prebiotic found in yams is known to be beneficial for the gut microflora and is particularly advantageous for diabetic patients' diet. However, the genetic machinery underlying amylose production remains elusive. A comprehensive characterization of the genetic basis of amylose content in yam tubers is a prerequisite for accelerating the genetic engineering of yams with respect to amylose content variation. RESULTS: To uncover the genetic variants underlying variation in amylose content, we evaluated amylose content in freshly harvested tubers from 150 accessions of Dioscorea zingibensis. With 30,000 high-quality single nucleotide polymorphisms (SNP), we performed a genome-wide association analysis (GWAS). The population structure analysis classified the D. zingiberensis accessions into three groups. A total of 115 significant loci were detected on four chromosomes. Of these, 112 significant SNPs (log10(p) = 5, q-value < 0.004) were clustered in a narrow window on the chromosome 6 (chr6). The peak SNP at the position 75,609,202 on chr6 could explain 63.15% of amylose variation in the population and fell into the first exon of the ADP-glucose pyrophosphorylase (AGPase) small subunit gene, causing a non-synonymous modification of the resulting protein sequence. Allele segregation analysis showed that accessions with the rare G allele had a higher amylose content than those harboring the common A allele. However, AGPase, a key enzyme precursor of amylose biosynthesis, was not expressed differentially between accessions with A and G alleles. Overexpression of the two variants of AGPase in Arabidopsis thaliana resulted in a significantly higher amylose content in lines transformed with the AGPase-G allele. CONCLUSIONS: Overall, this study showed that a major genetic variant in AGPase probably enhances the enzyme activity leading to high amylose content in D. zingiberensis tuber. The results provide valuable insights for the development of amylose-enriched genotypes.

Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods.

Consumers are attracted to traditional fermented foods due to their unique flavor and nutritional value. However, the traditional fermentation technique can no longer accommodate the requirements of the food industry. Traditional fermented foods produce hazardous compounds, off-odor, and anti-nutritional factors, reducing product stability. The microbial system complexity of traditional fermented foods resulting from the open fermentation process has made it challenging to regulate these problems by modifying microbial behaviors. Synthetic microbial communities (SynComs) have been shown to simplify complex microbial communities and allow for the targeted design of microbial communities, which has been applied in processing traditional fermented foods. Herein, we describe the theoretical information of SynComs, particularly microbial physiological processes and their interactions. This paper discusses current approaches to creating SynComs, including designing, building, testing, and learning, with typical applications and fundamental techniques. Based on various traditional fermented food innovation demands, the potential and application of SynComs in enhancing the quality of traditional fermented foods are highlighted. SynComs showed superior performance in regulating the quality of traditional fermented foods using the interaction of core microorganisms to reduce the hazardous compounds of traditional fermented foods and improve flavor. Additionally, we presented the current status and future perspectives of SynComs for improving the quality of traditional fermented foods.

Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review.

Pores and bubbles significantly influence the physical attributes (like texture, density, and structural integrity), organoleptic properties, and shelf life of processed foods. Hence, the quality of foods and their acceptance by the consumers could be influenced by the properties and prevalence of pores and bubbles within the food structure. Considering the importance of pores, this review aimed to comprehensively discuss the factors and mechanisms involved in the generation of pores and bubbles during the processing of different food products. Moreover, the characteristics and effects of pores on the properties of chocolates, cheeses, cereal-based foods (like cake, puffed grains, and pasta), dried, and fried products were discussed. The impacts of bubbles on the quality of foam-based products, foam creamers, and beverages were also explored. This review concludes that intrinsic factors (like food compositions, initial moisture content, and porosity) and extrinsic factors (like applied technologies, processing, and storage conditions) affect various properties of the pores and bubbles including their number, size, orientation, and distribution. These factors collectively shape the overall structure and quality of processed food products such as density, texture (hardness, cohesiveness, chewiness), and water holding capacity. The desirability or undesirability of pores and their characteristics depends on the type of products; hence, some practical hints were provided to mitigate their adverse effects or to enhance their formation in foods. For example, pores could increase the nutrient digestion and reduce the shelf life of the products by enhancing the risk of fat oxidation and microbial growth. In conclusion, this study provides a valuable resource for food scientists and industry professionals by discussing the effects of pores on food preservation, heat, and mass transfer (including oxygen, moisture, flavors, and nutrients). Understanding the dynamic changes in porosity during processing will be effective in customization of final product quality with desired attributes, ensuring tailored outcomes for specific applications.