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...
The rapid rise of ultra-processed foods brings up human health concerns
Available online 3 September 2025
•A novel NOVA classification system was introduced based on different food processing degrees•Global consumption of ultra-processed foods (UPFs) has increased dramatically•The rapid rise of UPFs brings...
Anti-nutrients of plant-based food: physicochemical properties, effects on health and degradation techniques- a comprehensive review
Available online 28 October 2025
•Plants produce secondary metabolites as a defense mechanism against herbivores.•Antinutrient often in the form of secondary metabolites can reduce the bioavailability of essential nutrients.•Excessive...
Review on Pectin: Sources, Properties, Health Benefits and Its Applications in Food Industry
March 2026
•Agricultural waste products can be a source of pectin extraction.•Pectin has emerged as a versatile hydrocolloid with many potential applications.•Structure, sources and extraction techniques affect...
Classification and antioxidant assays of polyphenols: a review
September 2024
•The antioxidant capacity of polyphenols could be affected by their structure, stability, bioavailability and food matrix.•The chemical antioxidant assays are simple and fast, but these reactions vary...
TRENDS IN MOLECULAR GASTRONOMY
Available online 13 August 2025
•Molecular gastronomy allows chefs to push the boundaries of traditional cooking, creating visually stunning and innovative dishes that surprise and delight diners.•Techniques like sous-vide and controlled...
Edible insects as future food: chances and challenges
September 2021
The consumption of insects (entomophagy) has recently attracted global attention for health reasons as well as environmental and economic benefits. Achieving environmentally sustainable food security...
Gut Bacteroides fragilis in health and diseases: an updated review
January 2027
•PULs and CCF facilitate the colonization of B. fragilis in host intestinal mucosa.•BSAP and T6SS enhance the inter-bacterial competition of B. fragilis.•BFT, LPS and oxidative stress response are pathogenic...
Strategies to minimize post-harvest waste of fruits and vegetables: current solutions and future perspectives
May 2026
Post-harvest waste of fruits and vegetables has rapidly become a serious global issue within the past few decades. This waste, which ranges from 40% to 44%, is influenced by various physical, social,...
Nutritional quality and health benefits of microgreens, a crop of modern agriculture
September 2021
Microgreens are young, tender greens that are used to enhance the color, texture, or flavor of salads and main dishes. They can be grown in small scales and indoors, making them widely adopted by controlled...
Ceylon cinnamon: a versatile ingredient for futuristic diabetes management
June 2022
Cinnamon has been used for centuries as a flavor ingredient and for medicinal purposes. It is known to reduce the risk of cancers, hyperlipidemia, and hyperglycemia due to the presence of a variety...
An overview on the major mycotoxins in food products: characteristics, toxicity, and analysis
June 2022
Mycotoxins are potentially hazardous secondary metabolites produced by filamentous fungi (molds). These small molecular weight compounds (often less than 1 000 Da) are found in nature and are almost...
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...
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...
Wheatgrass (Triticum aestivum): a miraculous microgreen: an overview
May 2025
Plants have been utilized by humans throughout history for a variety of purposes, including sustenance and medicinal intentions. Since ancient times, wheatgrass has been utilized as a type of microgreen...
Review on herbal tea as a functional food: classification, active compounds, biological activity, and industrial status
September 2023
This paper reviews recent and historical reports identifying the active constituents of herbal teas. It also summarizes literature on the biological activity and potential mechanisms of action of herbal...
Coconut oil as a therapeutic treatment for alzheimer's disease: a review
March 2022
The coconut tree (Cocos nucifera) which is also known as the “Tree of life” has its own values in each part of the tree and coconut oil is more prestigious among them. At present, the consumption of...
Opportunities and challenges ahead of the cultured meat: A review on key technology and mass production process
Available online 30 October 2025
•Integration and future directions of technologies required for mass production of cultured meat.•Expanding the possibility of chemically pluripotent stem cells for cultured meat seed cell banks.•The...
Probiotics for constipation relief in infants and young children: efficacy and mechanisms
Available online 12 November 2025
Constipation is a potentially life-threatening public health challenge worldwide, significantly affecting the quality of life of patients. Constipation exerts significant effects on the growth and development...
Bioactive compounds, nutraceutical values and its application in food product development of oyster mushroom
December 2024
•Oyster mushroom has an excellent sources of biological proteins, fiber, vitamins (C, B1, B3, folic acid, B12), minerals (potassium & phosphorus), significant content of linoleic and oleic acid.•Due...
Plant-based meat alternatives: advancements in ingredients, processing, consumer perception, and future directions
May 2026
•Novel plant-based protein sources enhance nutritional and physiochemical properties of plant-based meat alternatives.•Innovations in processing techniques are shaping the future of plant-based meat...
Extraction and bioactivities of the chemical composition from Pleurotus ostreatus: a review
June 2024
•Bioactive compounds of Pleurotus ostreatus and extraction methods was reviewed.•Bioactivities of Pleurotus ostreatus and working mechanisms were shown clearly.•Pleurotus ostreatu is one important material...
Plant proteins, insects, edible mushrooms and algae: more sustainable alternatives to conventional animal protein
May 2025
•Alternative proteins are expected to play an important role as a good source of nutrition in the near future.•Aspects of nutritional value, protein properties of alternative protein were related•Understanding...
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...
Anti-aging effects of collagen peptides on skin by counteracting UV-induced oxidative stress
Available online 2 March 2026
•UV radiation (UVR) accelerates skin aging by triggering both intrinsic and extrinsic changes.•Collagen peptides show promise in combating UVR-induced photoaging due to their moisture retention, antioxidant...