This review presents the latest industry data (>24,000 entries) on the occurrence of furans in several foods. The robust dataset can serve to establish future trends, importantly including for the first time numerous alkylated furans. It also reveals additional possible sources that directly or indirectly impact the large variability reported in the data, such as agronomic factors, storage practices and conditions. Taking a long term view, higher CO levels are expected to increase lipids and carbohydrates in several crop plants, possibly adding to the overall load of furan precursors. So far, no meaningful avenues - besides lower thermal input or practices that facilitate the volatilization of furan - have been validated that would enable a significant reduction in exposure of furans via the diet. Most studies fail to either demonstrate the impact of the measures on the organoleptic and/or nutritional properties of the final product, or test their feasibility at industrial scale. At this point in time it makes little sense to establish risk management measures, such as for example so-called "action limits", or maximum limits. Finally, considering the totality of the scientific evidence outlined in this review, we believe that a proportionate way forward is the as low as reasonably achievable principle.

DNA damage can impair gene function, thereby affecting transcription, DNA replication, and cell division. If DNA damage is not repaired promptly, the integrity and stability of the genome may be compromised, leading to cell cycle arrest or even cell death, and potentially contributing to major diseases such as cancer. Preventing and effectively treating DNA damage that leads to cancer has become a major focus in the medical field. Plant polysaccharides have demonstrated significant efficacy in addressing cancer caused by DNA damage and have achieved notable outcomes. In this paper, by examining the relationship between DNA damage and human carcinogenesis, plant polysaccharides may demonstrate promising potential as effective anticancer agents. Additionally, we also explored the ability of plant polysaccharides not only to prevent DNA damage through their antioxidant effects and to prevent DNA damage-induced carcinogenesis by participating in the DNA damage repair process, but also explored the mechanism of action of plant polysaccharides on DNA damage repair through network pharmacology of potential targets of plant polysaccharides-mediated DNA damage. This review presents a novel framework for protecting natural plant polysaccharides against DNA damage and carcinogenesis, with the aim of contributing to the development of future cancer therapies.

Pickering emulsions, stabilized by solid particles at oil-water interfaces, have garnered increasing interest as promising alternatives to conventional surfactant-based emulsions. Recent research shows that combining proteins and hydrocolloids as co-stabilizers enables unique interfacial architectures and improved long-term stability. In this systematic review, we synthesize the mechanism of action governing protein-hydrocolloid co-stabilization based on a comprehensive and structured assessment of studies retrieved from major scientific databases (PubMed, Scopus, and Web of Science). We categorize co-stabilizing agents into 18 mechanistic groups, defined according to their protein nature, hydrocolloid type, interfacial behavior, and contribution to the continuous phase, to relate structure to function, and we link interfacial adsorption/viscoelastic film formation and bulk gelation to droplet size distributions, rheology, environmental tolerance, and release behavior. The co-stabilization strategies involve interfacial interactions between amphiphilic proteins and hydrocolloids, producing robust, viscoelastic interfacial films and gel-like continuous phases. Collectively, the review identifies consistent trends, such as improved pH and thermal stability, enhanced encapsulation of bioactives, and tailored texture, across food and pharmaceutical applications. Emerging opportunities include the use of plant- and marine-derived biopolymers, advanced processing, and computational modeling for predictive formulation design. By consolidating mechanistic understanding with functional outcomes, this review provides a clear framework for rationally designing next-generation co-stabilized Pickering emulsions for sustainable and high-performance applications.

Growing interest in plant-based analogs of traditional animal products is driven by food security, environmental sustainability, animal welfare, and health concerns. Fat significantly influences the appearance, texture, mouthfeel, functionality, and nutritional profile of conventional animal-based foods. Thus, effectively incorporating plant-based fats or alternatives into plant-based products is crucial for enhancing sensory and nutritional attributes, ensuring consumer acceptance. This review critically examines current fat replacement and reduction strategies applied in the development of plant-based foods, including meat, egg, and dairy analogs. Conventional approaches, such as chemical, enzymatic, and physical modification, are discussed alongside emerging technologies that draw on soft-matter physics, precision fermentation, genetic engineering, and AI-assisted digital tools. Together, these approaches enable the design of customized lipid architectures with enhanced structural and functional performance. Despite significant advances, major challenges remain in scalability, process integration, regulatory alignment, and sensory validation. Future research should prioritize bridging traditional lipid modification with Industry 4.0 technologies to accelerate the translation of laboratory findings into scalable, industry-ready applications. Advancing these integrated platforms will support the production of sustainable, high-quality plant-based foods that closely replicate the sensory and functional properties of animal fats.

Coffee is widely consumed worldwide and recognized for its sensory complexity, resulting from the interaction among genetic, environmental, and post-harvest processes. Fermentation is a critical stage that directly influences coffee's aromatic profile and is a topic of growing research interest. However, integrative analyses of how microorganisms and processes affect the volatilome are still required. This systematic review aimed to synthesize and analyze existing evidence on the formation of volatile compounds in fermented and roasted , emphasizing comparisons among fermentation processes, inoculated or not, and their implications for diversifying coffee's aromatic profile. Twenty-one studies were compiled and analyzed. The review identified 340 distinct volatile compounds, belonging to classes such as alcohols, esters, furans, and pyrazines, which contribute to desirable sensory notes, including fruity, floral, and caramelized. Co-inoculation stood out for expanding the diversity of volatile compounds, offering a promising tool for customizing coffee's aromatic profile. The results indicate that induced fermentation processes, especially anaerobic ones, positively influence volatile formation, while co-inoculation can be an effective strategy for optimizing sensory quality. This review contributes to understanding how fermentation can be conducted to obtain differentiated coffees with enhanced sensory value.

Probiotic-fermentation of pseudocereals undergoes controlled microbiological growth, increases nutritional value, enhances sensory properties, and prolongs the shelf-life of fermented products. Fermented buckwheat, which is a high-nutrient pseudocereal, has newly emerged as being of great interest due to its prebiotic potential and several health benefits. This review provides a comprehensive overview of how probiotic fermentation enhances the nutritional profile and reduces antinutritional factors in buckwheat. Additionally, it highlights the potential food applications and health benefits of probiotic-fermented buckwheat. The composition of buckwheat can be positively altered through probiotic fermentation, enhancing its nutritional value and bioavailability of vitamins, minerals, and other bioactive compounds. Buckwheat fermentation can be applied to produce many functional foods, such as gluten-free bakery products, nondairy yogurt, and gluten-free beverages, as well as the production of bioactive peptides. Furthermore, fermented buckwheat showed many health benefits, including antioxidant, anti-inflammatory, anti-diabetic, anti-cancer, anti-allergenicity, antihypertensive, lipid-lowering, and antimicrobial activities, as well as its role in the modulation of gut microbiota. Innovations in microbial technology can inform the further use of probiotic-fermented buckwheat in the food sector when commercialized.

The gram-negative cell envelope represents an essential yet vulnerable structure that maintains cell shape and protects against external threats. Bacteria encounter diverse antimicrobial stresses, prompting cell envelope stress responses (ESRs), which now threaten antimicrobial treatment efficacy owing to their link to antimicrobial resistance (AMR), a major global public health issue frequently associated with increased mortality. Amid recurring foodborne outbreaks, dwindling antibiotic pipelines, and rising AMR risks, innovative approaches to combat bacterial pathogens via envelope-targeting antimicrobial stresses are urgently needed. However, while ESRs and AMR are well-studied in clinical antibiotics and nosocomial environments, their regulatory mechanisms in emerging physical and chemical antimicrobial approaches related to communal environments, such as food systems, are less well studied. This review examines gram-negative ESRs and their connection to AMR, focusing on how the envelope responds to diverse antimicrobial treatments, particularly the emerging physical chemical treatments frequently used in the food systems, and how this knowledge can guide ESR-based interventions. Based on critical analysis of relevant literature, there is a need for future research to prioritize standardized experimental frameworks, integrative multi-omics and functional studies, and bioinformatics-driven mapping of ESR networks to develop predictive models and identify novel targets. From an applied standpoint, synergistic ESR inhibitors and combinatorial physical-chemical approaches should be further explored to enhance the efficacy of foodborne pathogen control.

Food choice significantly impacts human health, economic development, environmental sustainability, and societal progress. Influencing food choice is key to collectively shaping these outcomes in support of the UN Sustainable Development Goals. Modern diets harm both human and planetary health, as the demand for high-quality dietary protein has led to an over-reliance on animal products. While global dietary guidelines encourage a transition to primarily plant-based diets, widespread adherence remains low. This can be attributed to the limited accessibility of nutritionally balanced, sustainable plant-based food products. Reducing the consumption of animal protein demands the availability of alternative products that offer comparable nutrition, while maintaining affordability, desirability, and quality attributes. Plant-based milk alternatives have emerged to support the shift away from dairy products, offering a more environmentally friendly option. However, their lack of sufficient protein quantity and quality, along with higher costs and reduced sensory appeal, limits their potential as staple components in sustainable diets. Utilizing protein blends from diverse plant sources presents a promising approach to enhancing the nutritional profile and sensory characteristics of dairy alternatives, thereby making them more comparable to their animal counterparts. Ultimately, the optimization of plant-based alternatives is crucial to their role in supporting sustainable and healthy diets.

Inter-individual differences in gut microbial metabolism of dietary (poly)phenols may influence cardiometabolic outcomes, though their clinical relevance remains unclear.

The crucial role of microorganisms in food processing, storage and human health (e.g., gut microbial-medicated diseases) drives the development of novel analytical methods and tools to understand their behavior and interactions with food matrix and human beings at various levels. Isothermal calorimetry presents a promising technique for monitoring heat changes associated with microbial growth and metabolism in real time. This approach facilitates the development of mathematical growth models to calculate thermokinetic parameters, providing a distinct perspective on microbial-related food processes, deterioration, and consumption. This review delves into the mechanism of using isothermal calorimetry for microbial growth measurement, covering the underlying physical chemistry, practical sample handling, and the modeling and parameters involved. The current and prospective applications of microcalorimetry in assessing food microorganisms within the context of food science are highlighted. While limitations exist, microcalorimetry offers a unique thermokinetic perspective, serving as a valuable supplementary practice for food microbial analysis. This article is intended to guide food scientists in better understanding the food microorganisms from a thermokinetic standpoint.

LAB is a type of bacteria with multiple probiotic functions. In recent years, this bacterium has been widely used in PBB fermentation, improving the sensory and nutritional qualities of the beverages. To comprehensively understand the research progress of LAB fermented PBBs in the past decade, this study systematically reviewed the application of LAB in fruits, vegetables, grains, nuts, mixed matrices and other types of fermentation substrates in the past decade. Meanwhile, the impact of the fermentation process on nutritional quality and probiotic characteristics was elaborated in detail, and the related metabolic pathways were predicted and analyzed. Specifically speaking, in terms of nutritional characteristics, fermentation generates many functional components, such as carbohydrates, organic acids, vitamins, phenolic compounds, VOCs, small molecule metabolites, and other bioactive substances, which enhance the physicochemical properties and sensory attributes of the products. In terms of probiotic characteristics, fermented plant-based beverages have potential human probiotic functions, such as lowering blood sugar and lipid levels, and regulating the balance of intestinal flora. In addition, the various metabolic pathways involved in LAB fermentation are of great significance for improving the quality of PBBs. Therefore, LAB has good application prospects in both the food and pharmaceutical fields.

Aquatic-derived organisms are one of the major sources of Omega-3 polyunsaturated fatty acids (PUFAs) which are essential for human health, so it is a reasonable strategy to guide the development of aquatic-derived lipids by sustainable processing of Omega-3 PUFAs. However, challenges related to mining of nutritional functions and sustainable processing remain. This review firstly comprehensively explored the sources of aquatic lipids, focusing on the nutritional advantages of Omega-3 PUFAs, and examined how different processing techniques affect lipids quality and structure. Then, it also addressed safety concerns, particularly contamination from heavy metals and persistent organic pollutants. Emerging technologies including algae oil substitution and gene-editing techniques, were highlighted as promising solutions to enhance Omega-3 PUFAs content and improve production sustainability. Interestingly, algal oil was recognized that it could provide a more sustainable alternative to fish-derived oils, while gene-editing technologies offer the potential to boost Omega-3 PUFAs production in aquatic organisms. Besides, this review examined the processing by-products of aquatic lipids, and also explored how the core nutrient Omega-3 PUFAs contributed to heart health, brain function, and metabolic regulation from human effects and animal levels. Above all, this review presented suggested strategies to develop sustainable aquatic-derived lipids for use in functional foods.

Legumes are good source of plant-based protein, but understanding of their amino acid metabolic availability (MA) remains limited. The indicator amino acid oxidation (IAAO) method is a relatively recent approach for determining the protein quality of foods that is not yet as widely adopted as traditional methods such as fecal and ileal digestibility. This scoping review examined current literature on assessment of metabolic availability (MA) of indispensable amino acids in legumes using IAAO method. Relevant studies published in English, Malay, and Chinese were identified through three databases. Of the ten studies included, three were conducted on animals, while the remaining seven involved human participants, specifically school-aged children and adult men. Legumes examined included peas, faba beans, Amarillo peas, soy protein, chickpeas, lentils, black beans, and cereal-legume-based vegetarian meals. The MA of lysine in legumes was generally high (>80%), whereas methionine showed relatively lower availability (<80%). Although the application of IAAO is still limited in MA determination, IAAO is a valuable and reliable tool for understanding protein quality in plant-based diets and can guide strategies to enhance nutritional outcomes, particularly in populations relying heavily on legumes as a primary protein source.

Mycotoxin contamination of food poses a serious challenge to food safety, leading to substantial economic losses and significant risks to human health. Although conventional mycotoxin detection methods are highly sensitive and accurate, they typically require tedious sample pretreatment, rely heavily on sophisticated instrumentation, and require highly trained operators, which greatly limits their practicality for routine on-site analysis. This review systematically summarizes recent advances in metal-organic framework (MOF)-based sensing technologies for the detection of foodborne mycotoxins. As crystalline porous materials, MOFs have tunable pore sizes, exceptionally high specific surface areas, and robust chemical stability, and they can be readily integrated with biorecognition elements, such as enzymes and aptamers. This review emphasizes the operating principles, classifications, and mechanisms of fluorescence, electrochemical, photoelectrochemical, colorimetric, and surface-enhanced Raman scattering (SERS) sensors. Despite rapid progress, MOF-based sensing technologies still face challenges with respect to their stability, selectivity, anti-interference capability, and applicability to real-world samples. Future research should focus on innovative material design, sustainable synthesis strategies, the construction of integrated multifunctional platforms, and translational pathways toward commercialization, thereby providing guidance for subsequent studies and accelerating the deployment of these technologies for food safety monitoring.

Legumes, esteemed globally for their rich protein content, eco-friendly lifecycle, and versatility in vegetarian, vegan, and flexitarian diets, have emerged as pivotal crops. Peptides derived from legumes, such as soybean, chickpea, pea, lentil, and peanut, can be obtained through various methods, including microbial fermentation and enzymatic hydrolysis, to exhibit several bioactivities, including antioxidant, hypoglycemic, antihypertensive, and anti-inflammatory effects. The structure of these peptides plays a crucial role in determining the bioactivities. However, comprehensive reviews or commentaries on the structure-activity relationship (SAR) of legume-derived peptides (LDPs) are currently lacking. In this review, an overview of the commonly used LDP preparation methods, the biological activities, and mechanisms underlying the SARs of the peptides are discussed. Notably, the degree of hydrolysis, molecular weight, and the amino acid hydrophobicity, basicity, aromatic degree, and position in the peptide chain (particularly at the N- or C-termini) can influence the structural conformation of LDPs to enhance their bioactivities. It was also observed that the impact of higher-order structures on the bioactivity and safety of LDPs has received limited attention in current research. Future research could harness advanced computational methods to explore more complex SARs of LDPs to attain improved applications of LDPs in functional food contexts.

Alzheimer's disease (AD) is a progressive neurodegenerative disorder characterized by cognitive decline, synaptic dysfunction, and chronic neuroinflammation. While genetic and environmental factors are well-established contributors, emerging evidence suggests that diet, particularly dairy intake, may modulate AD risk. This review critically evaluates epidemiological and clinical findings on the neuroprotective potential of dairy products. Bioactive components, including milk-derived peptides, milk fat globule membrane (MFGM), and fermentation-derived metabolites, exhibit antioxidant and neurotrophic properties that support mitochondrial function and synaptic plasticity. Fermented dairy products may further influence cognition through modulation of the gut-brain axis and production of neuroactive microbial metabolites. Observational studies often indicate a positive association between dairy consumption and cognitive health, yet findings remain inconsistent, with neutral or contradictory outcomes reported. Clinical investigations are limited by small cohorts, heterogeneous methodologies, and population variability. Literature for this review was systematically retrieved from PubMed and Google Scholar. To clarify the role of dairy in AD prevention, future research should integrate precision nutrition approaches that account for genetic susceptibility, microbiota composition, and metabolic profiles. Overall, dairy represents an accessible source of bioactive compounds with potential to promote cognitive resilience, though robust longitudinal and interventional studies are required to establish causality and inform dietary guidelines.

Aquatic foods are rich sources of bioactive compounds, including proteins, peptides, polyunsaturated fatty acids (PUFA), polysaccharides, and carotenoids, which possess therapeutic, nutritional, and functional properties. Conventional extraction methods often involve high temperatures and solvents, which can compromise the integrity of sensitive compounds. Pulsed Electric Field (PEF) technology has emerged as a non-thermal, eco-friendly alternative that enhances the extraction efficiency through electroporation-induced cell membrane permeabilization. This technique facilitates the recovery of intracellular compounds while preserving their bioactivity and minimizing their environmental impact. Enhanced yields of proteins, lipids, and pigments from marine organisms and seafood by-products have been reported under optimized PEF conditions. Key process parameters, such as the electric field strength, pulse duration, and energy input, significantly influence the extraction outcomes. PEF-based methods also align with sustainable valorization practices, supporting circular bioeconomy goals by transforming aquatic waste into high-value functional ingredients. The integration of PEF with complementary green technologies further enhances the extraction selectivity and scalability, offering broad potential for applications in the food, pharmaceutical, and cosmetic industries. Continued advancements in system design and process optimization are critical for expanding the industrial adoption of PEF in marine bioresource utilization.

Durian (Durio zibethinus Murr.) is a tropical fruit valued for its distinctive aroma and bioactive potential. Unlike earlier reviews that broadly describe nutritional composition, this work focuses specifically on the key determinants of volatile and bioactive compounds, namely cultivar variation, ripening stage, storage conditions, and extraction methods. Sulfur-containing volatiles and esters are identified as the principal contributors to aroma, while phenolics and flavonoids such as quercetin, kaempferol, and gallic acid underpin antioxidant activity. Recent studies also highlight peel and seed by-products as promising antioxidant, anti-inflammatory, and antidiabetic agents, though safety validation remains necessary. Contradictions in reported findings arising from inconsistent ripening definitions, analytical variability, and limited in-vivo research are critically examined. Keeping in view, this review provides a clearer framework to guide future research and supports the practical application of durian and its by-products in food, cosmetic, and health-related industries.

Cyclodextrin glycosyltransferase (CGTase) is a key starch-processing enzyme capable of converting starch into cyclodextrins (CDs). Due to the multifunctional catalytic abilities, CGTases are widely used in the food industry to modify functional ingredients for better solubility and sensory qualities. However, challenges such as low natural CGTase yield, complex catalytic behavior, and limitations in expression efficiency restrict its broader application. This review provides a comprehensive overview of CGTases, covering microbial sources, structural characteristics, catalytic mechanisms, and heterologous expression. With the emphasis on conserved domain structure and strategies for enhancing heterologous expression, this review offers a theoretical basis and guarantee for the customized application of CGTase. It further highlights recent advances in heterologous expression systems and enhancement strategies, including the optimization of vectors and regulatory elements, fermentation strategies, and metabolic regulation. Finally, the practical applications of CGTases in the food industry, particularly their roles in CD production, enzymatic inclusion, glycosylation, baking, and modification of starch digestibility are discussed. This review offers a theoretical basis for further research and technological innovation, promoting efficient and targeted use of CGTases in food processing and functional product development.

Red meat intake (RMI) is implicated in promoting inflammation and compromising immune function. We conducted a systematic review and meta-analysis assessing how RMI influences inflammation and immune function biomarkers in adults with any health status. Twenty-two randomized controlled trials (RCTs; 1152 adults) and 10 observational studies (OBS; 438,925 adults) were included from literature published through May 2024 using PubMed, Scopus, CINAHL, and Cochrane databases. Sufficient data were obtained for meta-analyses of blood C-reactive protein (CRP), interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-α), leptin, and adiponectin. Overall, greater total RMI led to higher CRP across 18 RCTs (weighted mean difference 0.23, 95% CI 0.08-0.39). Subgroup analyses indicated similar findings for participants diagnosed with, but not without, cardiometabolic diseases; unspecified or mixed RMI, but not unprocessed RMI; studies without, but not with, energy restriction; and RMI ≥, but not <, 0.5 servings/day (3.5 servings/week). Limited RCTs suggest total RMI did not influence IL-6, TNF-α, leptin, or adiponectin. Among 10 OBS, no associations were shown between RMI and these biomarkers. Conservatively, these results are consistent with recommendations for people who choose to consume red meat to limit or avoid consuming processed red meat, especially among individuals with cardiometabolic diseases. PROSPERO CRD42021256264.

Citrus fruits are celebrated for their rich composition of bioactive compounds, including flavonoids, phenolic acids, carotenoids, ascorbic acid, and essential oils, which are associated with numerous health benefits such as antioxidant, anti-inflammatory, anticancer, and neuroprotective effects. However, the bioavailability and stability of these phytochemicals are compromised due to degradation during processing and digestion. This comprehensive review systematically examines innovative delivery methods, particularly nanotechnology-based carriers like nanoparticles, nanoemulsions, and encapsulation techniques, designed to enhance citrus bioactive absorption and therapeutic potential. We explore cutting-edge technologies that improve these compounds' nutritional integrity and functional properties while addressing the challenges related to their bioavailability. studies indicate that nanoparticle-based formulations markedly enhance the bioavailability of citrus bioactives. Specifically, phytosomal formulations of hesperidin and hesperetin have been shown to increase peak serum concentrations (Cmax) following oral administration, whereas nanoemulsion systems facilitate improved solubilization and intestinal transport of lipophilic compounds via micelle formation. By synthesizing recent findings from pharmacological, nutritional, and food science research, this review illuminates pathways for optimizing the health benefits of citrus-derived chemicals. We also discuss the implications for future research and the potential applications of these delivery systems in personalized medicine and nutraceuticals, advocating for a paradigm shift in the development and consumption of citrus products to maximize their health benefits.