The food matrix determines the functionality of bioactive microbial derivatives, which are mainly categorized as fermentates for food biopreservation and postbiotics for health benefits. Importantly, concentration alone cannot predict their activity in food systems because it depends greatly on interactions with the food matrix. This review aims to summarize these interactions and their impact on both preservation and health. Recent studies indicate that fermentates require higher concentrations in real food matrices than in vitro because food components interfere with their antimicrobial activity. Postbiotic stability varies significantly by type; while exopolysaccharides and peptidoglycan fragments remain highly stable, other compounds, such as peptides, enzymes, and indole-3-propionic acid, are sensitive to pH and enzymatic degradation. Additionally, current research in animal models confirms that milk-based and encapsulated postbiotics successfully deliver their intended health benefits. Translating these findings into human clinical practice remains challenging, and future research must prioritize human studies to fully evaluate the effectiveness of postbiotics in foods. Similarly, further investigation is required to optimize the use of fermentates, ensuring consistent antimicrobial efficacy across diverse, complex food matrices without altering sensory properties.
The browning reaction is one of the most prominent aspects of chemical and biochemical processes in food and storage that directly affects the quality and safety of the food products. Although a considerable amount of information is available regarding the separate browning reactions, a full-fledged analysis of enzymatic and non-enzymatic reactions, their combined effects on food quality, safety, and possible impacts on human health is still lacking. The purpose of this review is to examine the browning reaction in terms of mechanisms involved, influencing factors, benefits and health risks associated with it. Recent studies have reinforced the dual role of browning reactions in foods, particularly highlighting the complex balance between their beneficial and adverse effects. Both enzymatic and non-enzymatic browning contribute positively to food quality by enhancing color, flavor, aroma, and, in some cases, antioxidant activity through the formation of bioactive compounds. At the same time, growing evidence indicates that non-enzymatic browning reactions, especially the Maillard reaction, can generate potentially harmful process-induced contaminants, including acrylamide, advanced glycation end products (AGEs), and other toxic compounds. Recent research has also focused on understanding the mechanisms governing the formation of these compounds and developing innovative processing strategies to control their production while preserving desirable sensory attributes. These findings underscore the importance of optimizing food processing conditions to maximize the benefits of browning reactions while minimizing potential health risks. This review critically compares and contrasts the characteristics, mechanisms of action, triggers, and implications of both enzymatic and non-enzymatic browning reactions. In addition to this, current methods to reduce browning and associated undesirable outcomes, as well as future avenues for investigation, are examined. Understanding the dual nature of browning reactions as both positive and negative influences on food products will be key to future innovations.
Black tea is one of the most widely consumed beverages globally and has been associated with several health-promoting effects due to its rich content of polyphenols, amino acids, and caffeine. This review aims to critically evaluate current evidence on the biological activities, health benefits, and major bioactive constituents of black tea, while also examining its emerging applications in cosmetic formulations and highlighting key research gaps requiring further investigation. Recent studies have demonstrated that the health-promoting effects of black tea are largely attributed to its polyphenols, caffeine, and amino acids, including theanine and gamma-aminobutyric acid. Current evidence suggests that regular black tea consumption may reduce the risk of non-communicable diseases, cardiovascular disorders, and neurodegenerative conditions through antioxidant, anti-inflammatory, and neuroprotective mechanisms, while also contributing to the prevention of dental caries and bone loss, promoting psychological well-being through relaxation and stress reduction, and demonstrating potential applications in cosmetic and skincare formulations owing to the antioxidant and protective properties of its bioactive compounds. Black tea and its bioactive compounds, including polyphenols, amino acids, and caffeine, have been associated with a wide range of biological activities that may support human health and well-being. While black tea shows potential in therapeutic, nutraceutical, and cosmetic applications, further well-designed clinical trials and mechanistic molecular studies are required to validate these effects and elucidate the underlying mechanisms. Future research should focus on dose standardization, long-term safety, bioavailability, and the development of black tea–based functional foods and cosmetic products.
This review evaluates established and emerging non-thermal technologies for fruit juice preservation, focusing on achieving microbiological safety and enzymatic stability while maintaining nutritional and bioactive integrity. This article uniquely differentiates itself by providing a critical, cross-technology comparative assessment of technical limitations. It delineates future research frontiers, including machine learning-driven optimization of combined hurdle sequences and digital twin process modeling. Non-thermal processing can achieve significant microbial reductions, often meeting the regulatory 5-log threshold. However, their efficacy and impact are highly variable and strictly dependent on the specific technology, operational processing conditions (e.g., voltage, pressure, fluence), and the structural fruit juice matrix (such as pH, turbidity, and pulp content). The paper concludes that while non-thermal technologies serve as viable alternatives to thermal pasteurization for extending shelf life and safeguarding sensitive phytochemicals of fruit juices, they are not universally without drawback. Overcoming technical constraints like persistent enzymes (e.g., pectin methylesterase) and optical scattering in turbid juices requires precise parameter optimization.
This review highlights the urgent need to integrate artificial intelligence (AI) into the food processing sector to meet rising global food demand, address resource constraints, and enhance safety. It outlines key AI applications to promote sustainable, efficient, and data-driven innovations, helping researchers, industry stakeholders, and policymakers leverage AI’s transformative potential to build smarter, safer, and future-ready food systems. AI and machine learning (ML) are reshaping traditional food operations, such as safety, quality assurance, and logistics. AI enhances quality control by automating defect detection, minimising human error, and ensuring compliance through real-time data and predictive maintenance. ML algorithms fine-tune processing parameters, such as temperature and ingredient ratios, to improve efficiency, minimise waste, and ensure consistency. AI models such as convolutional neural networks (CNNs) and support vector machines (SVMs) detect contaminants and adulterants using hyperspectral imaging and laser-induced breakdown spectroscopy. Electronic Nose systems replicate human smell to identify spoilage and residues in real time. AI-driven safety solutions use biosensors and imaging to detect microbial, chemical, and physical hazards. Personalised nutrition leverages AI to offer diet recommendations based on health data. In supply chains, AI supports predictive analytics, robotics, and blockchain for traceability and reduced food loss. Computer vision improves packaging and stock monitoring, while AI-based simulations and consumer preference tools accelerate new product development. AI technologies are rapidly transforming the food industry by increasing precision, safety, and adaptability. Their integration offers promising solutions to modern challenges and paves the way for intelligent, resilient food systems.
The aim of this review is to introduce the benefits of the modified starches in enhancing the quality and guaranteeing the shelf life of meat and seafood products. Studies have shown that modified starches can provide great opportunities for the development of new modified starches-based formulation and packaging in the meat and seafood industries. Modified starches have become an essential ingredient in the food sector, especially in the manufacturing of processed meat and seafood products, where they provide various functional advantages. These advantages include improved moisture retention, decreased fat content, enhanced texture, and prolonged shelf life, all of which contribute to the overall quality of the product and consumer satisfaction. Furthermore, the use of modified starches in food packaging materials significantly aids sustainability by minimizing food waste, increasing packaging durability, and extending shelf life. This review explores the various types of modified starches, their unique characteristics, and their roles in the design and development of high-quality meat and seafood products. It also discusses current market trends and challenges such as pricing, consumer attitudes, and regulatory issues, while offering perspectives on future advancements and innovations in this field.
This review investigates the impact of both conventional and emerging processing technologies on the digestibility and techno-functional properties of quinoa protein, with a particular emphasis on protein structure, matrix interactions, and antinutritional factors. Additionally, it identifies strategies aimed at enhancing protein quality for sustainable and health-oriented food applications. Quinoa proteins have a balanced amino acid profile and exhibit high intrinsic digestibility, which can be further enhanced by processing. Thermal treatments, extrusion, fermentation, and enzymatic hydrolysis enhance digestibility by altering protein structure and reducing antinutritional factors such as phytic acid and saponins. Emerging technologies, including high-pressure processing, ultrasound, and pulsed electric fields, demonstrate potential to enhance functionality while maintaining nutritional integrity, although available evidence in relation to quinoa remains limited. This review emphasizes the significance of food processing in enhancing the digestibility of quinoa protein, reducing antinutritional compounds, and enhancing functional properties. Variability in methodologies continues to restrict the comparability of studies, highlighting the necessity for standardized protocols and further in vivo validation. Overall, quinoa protein constitutes a promising ingredient for innovative plant-based and functional foods, supported by comprehensive research on development, regulation, and sustainability.
This review explores the functional roles, mechanisms, and applications of starch-based fat replacers in bakery and confectionery products. The objective is to analyze how native, modified, and enzymatically altered starches can mimic the technological and sensory roles of fat while addressing the health concerns associated with excessive saturated fat intake. Recent research highlights advances in physical, chemical, and enzymatic starch modifications that enhance water retention, viscosity, creaminess, and structural stability under processing conditions. Studies indicate promising applications of starch-based fat replacers in cakes, cookies, breads, and chocolate-related systems, with effects on texture, mouthfeel, flavor release, and shelf life. Novel approaches, such as starch-based bigels, oleogels, and hybrid hydrogels, are emerging as promising systems for achieving desirable sensory qualities while reducing fat content, although evidence remains more limited for other confectionery categories. Starch-based fat replacers represent versatile tools for reducing saturated fat in bakery and selected confectionery products while preserving important structural and sensory attributes. Their effectiveness, however, is strongly matrix-dependent and relies on the interaction between starch design, product structure, and processing conditions. Future directions include optimizing starch modifications, developing composite systems such as hydrogel–oleogel matrices, and strengthening evidence on consumer perception, scalability, and underexplored confectionery applications.
This review evaluates how functional foods and beverages (F Bs) address improving food safety, security and non-communicable diseases, especially in the post-COVID era. It explores the bioactive compositions, enzymatic optimization, parabiotics/postbiotics, and regulatory differences (e.g., FOSHU), and also identifies translational and scalability challenges. Plant-based and fermented products are functional F Bs that are highly enriched in bioactive metabolites with disease-preventive properties. Improvements in enzymatic processing increase bioavailability, whereas parabiotics and postbiotics offer better stability and safety than probiotics. However, regulatory heterogeneity, along with limited and inconsistent clinical validation, remains despite rapid technological and market growth. Functional F Bs have the potential to be sustainable in health and nutrition, but a lack of standardization, clinical evidence and sufficient access limits their effectiveness. Strict testing and analyses, regulatory harmonization and interdisciplinary approaches are vital to facilitate scalable, evidence-based applications.
This review paper aims to focus on a comprehensive overview of recent advancements in smart food packaging technologies, providing their role in enhancing food quality, safety, and real- time monitoring product monitoring. The study evaluates the limitations of conventional packaging and explores the mering smart packaging system, including indicators, sensors, anticounterfeiting technologies, and RFID-based solutions. Recent studies highlight the integration of sustainable polymers, smart inks, dyes, and nanomaterials in the development of responsive packaging systems. These systems enable sensitive detection of physicochemical and biochemical changes, including pH variation, gas composition (O2, CO2, ethylene), temperature fluctuations, and microbial metabolites. Advances in intelligent packaging also include improved traceability, real-time monitoring, and enhanced product authentication through RFID, NFC, and digital technologies. Smart packaging technologies offer significant potential to improve food preservation, reduce waste, and ensure product safety across the supply chain. However, challenges related to cost-effectiveness, regulatory compliance, environmental stability, and large-scale commercialization remain significant. Future research should focus on multifunctional material design, system integration, and the application of artificial intelligence for predictive quality assessment and next-generation smart packaging solutions.
This review comprehensively provides an insight into the application and functionality of modified starch (MS) in diverse dairy products like ice cream, cheese, frozen desserts, beverages, etc. The main objective of this review is to assess how MS improves the functionality of dairy products, to meet the growing demand of health-conscious consumers for healthy, sustainable and cost-effective dairy products. Despite the growing attention of the research network, there exists a significant gap concerning the influence of starch modification techniques on the functional, textural and sensory attributes of dairy products. This review systematically addresses the gap by comparing starch modification techniques, source of starch and level of incorporation on the attributes of dairy products, providing an evidence-based strategy for the researchers and the product developers. Recent studies have deduced that MS emerges as an effective approach to upgrade the product quality without compromising on the sensorial attributes and nutritional composition. It also serves as an effective stabilizer, fat replacer, thickening agent and transporter of bioactive compounds in various types of dairy products. However, the functionality of MS depends on the modification techniques and the source of starch. Chemical and enzymatic modified starches have emerged as better alternatives to improve thermal stability and gel structure, respectively. But excessive incorporation of MS showcased an adverse effect on flavor release, melting behavior and mouthfeel. MS multifaceted approach to improve texture, decrease syneresis, enhance viscosity and ability to replicate the mouthfeel of fat positions MS as a promising functional ingredient for low-fat formulations. Imbibition of MS in dairy products presents an innovative and appealing alternative for further research for personalized nutrition. Yet their incorporation in dairy products requires s careful optimization approach to bring a balance between functional, sensory and nutritional attributes. This review critically targets the significant trends, constraints and research gaps, providing a platform for the development of modified starch incorporated dairy products.
Pome fruits, particularly apples and pears, are widely consumed worldwide and have long been associated with health-promoting properties. This review aims to provide an updated overview of the major bioactive compounds present in pome fruits and their by-products, focusing on bioavailability, mechanistic pathways, and evidence supporting their role in chronic disease prevention. Recent research has shifted from descriptive compositional analyses toward mechanistic investigations, highlighting the role of polyphenols, triterpenoids, and dietary fiber in cardiometabolic regulation, glycemic control, renal protection, and modulation of inflammation. Emerging evidence underscores the importance of bioavailability and microbial biotransformation, as many health effects appear to be mediated by circulating metabolites rather than native compounds. Studies in animal models and human trials indicate that pome fruit bioactives influence key molecular pathways. Additionally, increasing attention has been directed toward the valorization of pome fruit by-products as sustainable sources of functional ingredients. Accumulating evidence supports the health-promoting potential of pome fruits and their derived bioactives. While further standardized and long-term clinical studies are needed, current findings position pome fruits as relevant components of dietary strategies targeting chronic non-communicable diseases within a sustainability-oriented framework.
This review aims to evaluate current probiotic encapsulation strategies, with a particular focus on the potential of microalgae-based systems. It seeks to answer how microalgae can enhance probiotic viability during processing and gastrointestinal transit, and what advantages they offer over conventional encapsulation agents, thereby supporting the development of more effective, sustainable probiotic delivery solutions. Recent research highlights that microalgae such as Chlorella vulgaris and Isochrysis galbana possess robust cell structures and bioactive compounds, including polysaccharides, polyunsaturated fatty acids, and antioxidants, which confer protection to probiotics and contribute beneficial prebiotic effects. Innovative approaches like synbiotic formulations, direct fermentation in microalgal biomass, and electrostatic self-assembly have demonstrated promising results in improving probiotic stability and functionality. Additionally, advancements in processing techniques and emerging regulatory frameworks are shaping the pathway toward commercial application. The examination reveals that microalgae-based encapsulation systems offer a sustainable, multifunctional platform for probiotic delivery, with benefits extending beyond protection to include nutritional and prebiotic contributions. These systems align with current trends in functional foods, vegan nutrition, and circular bioeconomy initiatives. The major conclusion emphasizes their potential to revolutionize probiotic formulations, though further research is needed to optimize their efficacy, scalability, and regulatory acceptance for future nutraceutical development.
The review identifies the most common bioactive compounds (BACs) in the most widely consumed beverage crops: tea, coffee, and cocoa. The article includes an in-depth examination of the chemistry of primary polyphenols (e.g., catechins, theaflavins, chlorogenic acids, and flavanols) and alkaloids (e.g., caffeine and theobromine) responsible for the beverages' resultant health effects. Current evidence supports the antioxidant, anti-inflammatory, neuroprotective, and cardiovascular effects of the BACs in these beverages. Most recent studies have also elucidated their mechanisms of action in precise detail, including modulation of the gut microbiota, activation of essential cellular signalling cascades, and control of gene expression. These investigations associate daily consumption with improved metabolic health and reduced risk of certain chronic diseases. This review highlights the therapeutic value of coffee, tea, and cocoa. Discussing the biochemical composition of their bioactive moieties and the mechanisms underlying their health effects highlights the role of such beverages in promoting human health and preventing disease, underscoring the imperatives for future studies.
This review explores the functional roles and applications of modified starches in sauces and dressings, focusing on their technological and nutritional contributions to modern food systems. It addresses the limitations of native starches and evaluates how modification techniques enhance their applicability. Recent research highlights advance in physical, chemical, and enzymatic starch modifications that improve thickening capacity, emulsification, freeze–thaw stability, and syneresis prevention. Studies also show their effectiveness in enhancing mouthfeel, texture, and flavor perception, while enabling fat reduction in products such as mayonnaise, vinaigrettes, and low-fat dressings. Additionally, evidence indicates that modified starches increase slowly digestible and resistant starch fractions, contributing to improved glycemic control and prebiotic effects. Modified starches effectively overcome the technological challenges associated with native starches, ensuring desirable texture, stability, and sensory quality in sauces and dressings. At the same time, they support the development of healthier formulations aligned with consumer demand for functional foods. With ongoing advances and the exploration of novel botanical sources, modified starches are expected to consolidate their role as strategic ingredients driving future food innovation.
This narrative review examines how common diet and lifestyle habits in esports athletes affect their metabolic health and performance. It focuses on understanding how frequent use of stimulants, irregular meals, low fruit and vegetable intake, ultra-processed foods, disrupted sleep cycles, and long sitting periods affect major biochemical processes. Recent metabolomics studies show noticeable changes in pathways related to lipid use, neurotransmitter activity, tryptophan metabolism, oxidative balance, and vitamin and choline status. Studies on the gut microbiome also report reduced short-chain fatty acids and higher levels of uremic and neuroactive compounds in people who consume low-fiber, UPF-heavy diets. These metabolic changes relate to core performance skills such as attention, reaction time, visual processing, and stress control. The review shows that metabolomics can guide targeted nutrition strategies for esports athletes. It also highlights the need for dedicated esports environment studies and better integration of multi-omics and digital monitoring tools in future research.
This review aims to highlight the technological, functional, and industrial significance of cross-linked starches (CLSs) in current food systems. It focuses on how cross-linking enhances starch stability, processing tolerance, and applicability across diverse product categories, while also aligning with emerging trends in sustainable and circular bio-economy based food innovations. Recent studies show that cross-linking significantly improves starch resistance to thermal and mechanical stresses, enabling better viscosity control and reduced breakdown during processing. This review emphasizes the applications of CLSs in various food products, including bakery, confectionery, and processed meat. CLS improves dough stability, reduces bread hardness, delays staling, and extends the shelf life of baked products. In confectionery, CLS enhances gel strength, clarity, and elasticity, offering an effective alternative to gelatin in jellies and gums. Within processed meat formulations, CLS acts as an effective binder, water-retention holding agent, and fat replacer, thereby enhancing emulsion stability, texture, and juiciness, while reducing calorie content and improving texture and juiciness, resulting in healthier, low-fat formulations without compromising sensory quality. Overall, CLSs offer substantial technological, nutritional, and economic advantages, making them valuable ingredients for next-generation food processing. Their ability to enhance product quality, extend shelf life, and support healthier formulations positions cross-linked starches as essential functional materials in innovative and sustainable food applications.
Food waste is produced in large quantities by the food processing industries, and these leftovers contain many beneficial functional properties and bioactive compounds. This review focuses on exploring the utilization of food waste in food packaging applications. Utilization of food processing waste is an emerging technology for creating active food packaging. The use of food waste leads to a reduction in environmental load and enhancement of the properties of packaging material. Food processing waste includes peels, pomace, kernels, seeds, husks, and shells, among others. Numerous bioactive substances, including lipids, antioxidants, antimicrobial agents, and polyphenols, can be found in food waste. The advanced extraction and incorporation techniques are employed. In this review paper, we have addressed the various bioactive compounds found in food waste. The extraction techniques are utilized to extract active compounds from waste, and the incorporation techniques are employed for the application of bioactive compounds on food products. Here, we have included numerous research studies that demonstrate the positive impact of food waste on the characteristics of materials used for packaging food products. Intending to enhance the shelf life of food items, this article emphasizes the significance of using waste from food manufacturing industries for applications related to food packaging.
This review explores the potential of pineapple (Ananas comosus L.) waste as a valuable source for the biocircular economy. It investigates the chemical composition, functional and biological properties of pineapple waste, and recent advancements in recovery technologies. The focus of this review is on how pineapple waste can be transformed into high-value bioactive compounds and functional food ingredients through biochemical and biotechnological methods. Recent studies have shown that pineapple waste contains soluble and insoluble dietary fiber, bioactive compounds like bromelain and phenolic compounds, which have significant biological properties, including antioxidant, anti-cancer, and anti-microbial properties. Advances in extraction and fermentation technologies have improved recovery efficiency and application potential in developing functional foods and nutraceuticals. The review also highlighted the growing interest in incorporating pineapple waste valorization into sustainable and circular production systems. The review concludes that pineapple waste is a promising and underutilized source of bioactive compounds with significant functional and therapeutic potential. It suggests that transforming pineapple waste into value-added products can reduce waste and promote sustainable food innovation. However, further research is needed to characterize its molecular components, assess its health effects, and optimize scalable processing technologies. These future efforts are crucial for integrating pineapple waste into functional food development and the biocircular economy.
The main objective of this review is to compile the most relevant information about jabuticaba, particulary its composition with focus on bioactive compounds and potential biological effects across different fruit components. It also examines the consumption of the fruit and derived food products, along with recent studies on its utilization and the possible applications of its by-products, such us peel and seeds. Jabuticaba remains underexplored by the industry and its pulp is the only commercially valued part. As a result, the peel and seeds are largely unrecognized and underutilized, representing a great challenge for researches and industry fields. Jabuticaba, a fruit native to Brazil, is highly appreciated for fresh consumption, with a high concentration of bioactive constituents, particularly phenolic compounds. However, the fruit has great potential for utilization, especially giving that its peel and seed have high levels of phenolic compounds that are associated with biological activities, including antioxidant capacity, prebiotic potential, among other bioactivities. However, there are still many gaps regarding the biological functionalities and the potential for its integral use.
