Microbial fermentation strategies for enhancing sensory and nutritional quality of plant-based protein foods
December 2026
Consumer interest in sustainability, health, and ethical food choices drives the increased need for plant-based and alternative protein foods. Unfortunately, undesirable flavor profiles, weak or unfamiliar...
Promises and challenges of postbiotics: From bioactive mechanisms to functional food applications
December 2026
The increasing interest in scientifically validated health products has accelerated the search for bioactive compounds with known therapeutic actions that can be produced with stability. Postbiotics,...
Carrageenan based active packaging films in the preservation of perishable foods: A comprehensive review
December 2026
The detrimental effects of petroleum-based packaging materials on the environment are well-known and to combat this problem, biodegradable materials are constantly being analyzed to determine their...
Bacterial pigments: Diversity of pigment-producing microorganisms, biotechnological production and their applications in food
December 2026
Bacterial pigments are naturally occurring bioactive compounds with significant potential as sustainable alternatives to synthetic colorants. These pigments, including carotenoids, prodigiosin, violacein,...
Polyvinyl alcohol-based sustainable packaging films incorporating glycerol monostearate: Fabrication, characterization, and intermolecular interactions analysis
December 2026
Polyvinyl alcohol (PVA) is a promising biodegradable polymer for sustainable packaging. However, its strong hydrophilicity limits practical applications. This study reports the fabrication of PVA films...
Harnessing probiotic fermentation to enhance the bioavailability and health impact of dietary phytochemicals
April 2025
Probiotic fermentation has emerged as a promising strategy to enhance the bioavailability of dietary phytochemicals, thereby amplifying their antioxidant, anti-inflammatory, and disease-preventive properties....
Receptor structure-function coupling orchestrates the perception of food-derived sensory cues: A molecular bridge for food sensory perception
December 2026
Guided by “receptor structure–function coupling,” a systematic review was conducted on recent advances in key receptors across vision, olfaction, taste, touch, and hearing, and on their molecular significance...
Recent advances in the application of nanotechnology in food fortification: A comprehensive review
December 2026
Micronutrient deficiencies, also known as "hidden hunger", affect over 2 billion people globally, with a disproportionate impact on children and women of reproductive age living in low- and middle-income...
Sand frying and sand roasting: A review of their effects on food and health
December 2026
Sand frying and sand roasting represent ancient dry thermal processing technologies, fundamental to Asian gastronomy and Traditional Chinese Medicine, that are resurging as sustainable oil-free alternatives....
Phytochemical analysis, in-vitro anti-oxidant, anti-diabetic, and antibacterial activities of leaf extracts of Hippophae salicifolia from North East India
December 2026
Hippophae salicifolia (Seabuckthorn), an underexplored multipurpose plant native to the Eastern Himalayas, thrives in high-altitude regions and is traditionally valued for its therapeutic benefits....
Various strategies for intelligent intestinal protection, adhesion, and survival of probiotics
December 2026
Probiotics are increasingly recognized for their ability to modulate gut microbiota and host immunity, yet their oral efficacy remains severely limited by gastrointestinal barriers that compromise viability...
Effects of Heyndrickxia coagulans probiotics in the human gut microbiota and their health implications: A review
April 2025
The abuse and overuse of antibiotics have led to pathogenic antimicrobial resistance, significantly altering the gut microbial makeup. Spore-forming probiotics from Heyndrickxia coagulans present a...
Determination of physiochemical, textural, rheological, microstructure, toxicity, and sensory properties of potato yogurt
December 2026
The development of lactose-free fermented products from plant-based substrates has gained increasing attention due to consumer demand for dairy alternatives. In this study, a novel potato-based yogurt...
Exploring the health benefits, mechanisms of action, and emerging safety concerns of fermented foods with emphasis on African foods
April 2025
Fermented foods are consumed worldwide for their enhanced sensory, nutritional, and functional properties. The fermentation process, primarily mediated by lactic acid bacteria, yeasts, and molds, generates...
Extraction of cellulose from coconut coir husk and its usage in the development of bio-nanocomposite film with addition of montmorillonite nanomaterial and casein
December 2026
In the present study, cellulose was extracted from coconut coir husk using alkaline delignification and used to produce bio-nanocomposite films using the solution casting method. These films consisted...
The role of diet rich in arginine and flavonoids in the management of erectile dysfunction: The case for Goron‐Tula
December 2026
Dietary sources such as nuts, seeds, legumes, and seafood have been shown to enhance endothelial function by promoting NO production. Flavonoids, naturally occurring bioactive compounds found in fruits,...
The application of high-voltage pulsed electric field, ultrasound, and fermentation in the processing, resource utilization, and product development of tropical fruits: A review
December 2026
The high-value development of tropical fruits and the comprehensive utilization of their processing by-products are key to enhancing the development of the fruit industry. This review took non-thermal...
Multisensory investigation of N-succinyl-amino acids’ influence on supra-threshold monosodium glutamate and sodium chloride taste perception
December 2026
Escalating health apprehensions regarding excessive sodium and monosodium glutamate (MSG) consumption have intensified the demand for innovative strategies to reduce MSG and NaCl without impairing sensory...
Exploration of all-natural aggregation-induced emission nanoparticles from co-assembly of bioactive herbal molecules
April 2025
Nanoparticles with aggregation-induced emission (AIE) have been identified as promising functional nanomaterials for bioimaging applications, characterized by their high luminescent efficiency, tunable...
Volatile fingerprinting and analytical strategies for raw meat authentication in processed meat products: A comprehensive review
December 2026
Authentication of processed meat products has become increasingly important amid rising concerns about food fraud, species substitution, and traceability in global food supply chains. Conventional biomolecular...
Unlocking the potential of vegetable by-products as a novel source of prebiotics
December 2026
Due to a lack of effective utilisation strategies, vegetable by-products (VBP) are often discarded in landfills as waste. However, VBP is an underutilised source of bioactive compounds with potential...
Novel composite films based on sodium alginate and carboxymethyl cellulose incorporated with lychee peel polyphenols: Physico-chemical properties, microstructure and food preservation
April 2025
Lychee peels, rich in polyphenols, are typically discarded as fruit waste during processing. This study developed composite films incorporating lychee peel polyphenols (LPP) with sodium alginate and...
From genetic resources to functional foods: A comprehensive review of Rosa roxburghii Tratt
December 2026
Rosa roxburghii Tratt (Cili) has emerged as a premier functional food resource endemic to Southwest China, distinguished by its extraordinary ascorbate accumulation and complex phytochemical matrix;...
Decoding how umami peptides make lager beer taste umami: Structure–activity relationships and validation of their sensory contributions
December 2026
The study aimed to efficiently discover and verify umami peptides in lager beer. A closed loop workflow was established that included spectral identification, intelligent screening, receptor docking,...
Dihydroquercetin biosynthesis: From plant metabolism to microbial production
April 2025
Dihydroquercetin (DHQ), a natural dihydroflavonol with a wide range of bioactivities, has garnered increasing attention in pharmaceutical and functional food applications. However, traditional production...
