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,...
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....
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...
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...
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...
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...
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....
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...
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...
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....
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...
Exploring the impacts of two heating methods on meat quality from generalized additive models
April 2025
This study explored how boiling and microwave heating affect meat quality using Generalized Additive Models (GAM). Fresh longissimus dorsi muscles from pork and beef were analyzed to identify factors...
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...
Dual-functional Blumea balsamifera leaves-derived carbon nano preservative for fresh-cut apples preservation
April 2025
This study investigated the development of carbon dots nano preservative derived from Blumea balsamifera ("Ai-Na-Xiang" in Chinese) leaves (B-CDs), exploring its potential for preservation of fresh-cut...
Cold plasma-integrated bio-based packaging for meat quality and safety monitoring: a mini review
April 2025
Cold plasma technology and bio-based materials are emerging as sustainable solutions for enhancing meat safety and quality. However, conventional packaging lacks real-time monitoring capabilities, leading...
Cellular antioxidant effects of pitaya flower phenolics against H2O2-induced oxidative stress
December 2026
Pitaya flowers are a distinctive food ingredient in southern China and are rich in phenolic compounds, offering significant potential for development as functional food ingredients. In this study, the...
The improvement in stability and coloration effect of gallic acid acylation of anthocyanins and their quantum chemical mechanism
December 2026
To address the limitations in functionality and stability of current anthocyanin-based smart packaging indicators, this study developed an innovative enzymatic acylation strategy. Through lipase-catalyzed...
High voltage pulsed electric field combined with ultrasound as a green processing technology to enhance the flavor and nutritional characteristics of pineapple pulp dissolved substances
December 2026
Traditional processing methods for pineapple (Ananas comosus (L.), AC) pulp severely limit the recovery of dissolved substances, thereby restricting their application in the food industry. This study...
Research progress, challenges and functional applications of hemoglobin glycosylation modification
April 2025
In recent years, glycosylation modification has emerged as an effective food processing technique, demonstrating remarkable potential in enhancing the functional properties of proteins. This modification...
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...
The VFT domain of T1R1 taste receptor expressed in insect cells recognizes different umami substances
April 2025
Taste receptor type 1 member 1 (T1R1) is an essential component of the human umami receptor, responsible for detecting umami substances. The T1R1 receptor consists of three primary domains: the venus...
Evaluation of pulsed electric field treatment on the overall quality of Phyllanthus emblica L. fruits and its juice
April 2025
Phyllanthus emblica L. (PHA) has high nutritional and medicinal value, and current researches are mainly focused on the processing and preparation of PHA into juice products. The objective of this work...
FABP3 versus FABP7: Quantitative evidence that heart-type FABP is a superior molecular selector for DHA over EPA
April 2025
Fatty acid-binding proteins 3 and 7 (FABP3 and FABP7) shuttle long- chain fatty acids inside cells, yet their relative selectivity for the ω-3 polyunsaturated fatty acids (PUFAs) docosahexaenoic acid...
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...
Effect of ultraviolet-irradiated modified gallic acid (UVC-GA) on the intestinal microbiota of mice
December 2026
Ultraviolet-irradiated modified gallic acid (UVC-GA) has good antioxidant effects and can inhibit the heterocyclic amine formation during high-temperature food processing, but whether it has an impact...
