Genes play a pivotal role in appetite regulation and energy homeostasis during a person's obesity. LEP (Leptin) and POMC (Proopiomelanocortin) are vital for appetite suppression and promoting satiety, while AgRP (Agouti-related peptide) and NPY (Neuropeptide Y) serve to stimulate appetite, creating a balanced interplay between hunger and satiety signals. GHRL (Ghrelin) further promotes hunger, emphasizing the complexity of these regulatory mechanisms. BDNF (Brain-derived neurotrophic factor) shows a dual role, impacting energy homeostasis not only in the brain but also in adipose tissue, thereby influencing lipid metabolism. PCSK1 (Proprotein Convertase Subtilisin/Kexin Type 1) is critical for the processing of neuropeptides that modulate energy balance. IGF2BP2 (Insulin-like Growth Factor 2 mRNA-Binding Protein 2) and MAP2K5 (Mitogen-Activated Protein Kinase 5) contribute to metabolic processes involved in fat accumulation and glucose regulation. Thus, emphasizing the significance of these mechanisms offers valuable insights that could lead to effective interventions for obesity prevention and management.

Cultured meat production represents a revolutionary approach to addressing the mounting challenges of conventional animal agriculture, including environmental degradation, animal welfare concerns, and food security issues. This comprehensive review examines the current state of cultured meat technology, encompassing advances in cellular agriculture, bioprocessing innovations, regulatory frameworks, and consumer acceptance patterns. Recent developments in scaffolding technologies, bioreactor design, and cost reduction strategies have significantly enhanced the commercial viability of cultured meat production. Regulatory approvals in Singapore and the United States mark critical milestones, while European and other global markets continue developing comprehensive frameworks. Consumer acceptance studies reveal regional variations, with North American markets showing particularly strong receptiveness. Environmental life cycle assessments demonstrate potential for substantial reductions in greenhouse gas emissions, land use, and water consumption compared to conventional meat production. However, significant challenges remain in achieving cost competitiveness, scaling production infrastructure, and addressing consumer concerns about food safety and product quality. This review synthesizes current research findings to provide insights into the future trajectory of cultured meat as a sustainable protein alternative.

Levan is a naturally occurring fructose-based homopolysaccharide produced by diverse microbial and plant sources, with microbial levan offering greater economic feasibility and industrial relevance. It is synthesized predominantly by bacteria such as Zymomonas mobilis, Erwinia herbicola, and Bacillus subtilis and has also been reported in select fungi and yeasts; however, yeast-based levan production remains comparatively limited in terms of strain diversity, productivity, and industrial-scale implementation. Growing interest in antimicrobial packaging, driven by its ability to enhance safety and extend the shelf life of perishable foods, has positioned levan as a promising bio-based material. Its distinctive structural features and antibacterial mechanisms enable effective inhibition of spoilage and pathogenic microorganisms. This review explores microbial levan extraction, purification, and characterization, along with its integration into films, coatings, and nanocomposites for active antimicrobial packaging applications. By highlighting levan's functional contributions, comparative advantages, and application-specific performance, this work demonstrates its potential as a sustainable biopolymer for food packaging.

Aflatoxin contamination in stored grains due to its severe health effects, economic losses, and persistence under post-harvest conditions remains a critical global food safety challenge. Aflatoxin B1 (AFB1), classified as a Group 1 carcinogen, poses significant mutagenic, hepatotoxic, and immunosuppressive risks. Conventional detection techniques including HPLC, LC-MS, and ELISA offer high sensitivity but are limited by complex instrumentation, lack of field applicability and high cost. Recent advancements in nanotechnology for rapid detection and effective mitigation of aflatoxins provide transformative solutions. The present review comprehensively discusses nanoparticle-based biosensors including metallic nanoparticles, carbon and graphene quantum dots, up-conversion nanoparticles, and surface-enhanced Raman spectroscopy (SERS) techniques for ultra-sensitive and onsite detection of AFB1. Detection limits ranging from pg/mL to ng/mL levels demonstrate the excellent analytical performance of nanotechnology-driven systems. Furthermore, nanocomposites, nano-encapsulated antifungal agents, green-synthesized nanoparticles, and nanoparticle-mediated RNA interference approaches for their role in suppressing fungal growth and inhibiting aflatoxin biosynthesis are emphasized. Mechanistic insights reveal that nanoparticles induce reactive oxygen species generation, gene downregulation in aflatoxin biosynthetic pathways, and structural toxin degradation. Additionally, nanocomposite-based grain storage materials improve barrier properties, reducing moisture and fungal proliferation. Despite promising advancements, concerns regarding nanoparticle toxicity, environmental accumulation, regulatory compliance, and large-scale implementation remain critical challenges. Overall, nanotechnology offers a multifunctional, sensitive, and sustainable strategy for strengthening aflatoxin detection, detoxification, and post-harvest management systems, thereby enhancing global grain safety and food security.

Unexplored fruits and vegetables reveal a reservoir of potential, offering an excellent source of numerous biologically active and nutritional components. Cucumis callosus is one of the underutilized fruits from the Cucurbitaceae family, which presents promising yet underexplored potential for food and pharmaceutical applications. Hence, this review explores current knowledge on the bioactive properties and potential utilizations of Cucumis callosus , highlighting its phytochemical constituents, nutritional profile, and therapeutic benefits. Cucumis callosus exhibits significant antioxidant, antimicrobial, and anti‐inflammatory activities due to the abundance of essential vitamins, minerals, and bioactive compounds such as flavonoids, phenolics, and saponins. These properties signify its effective utilization in developing functional foods, nutraceuticals, and pharmaceuticals aimed at combating oxidative stress, microbial infections, and inflammatory conditions. Furthermore, its traditional medicinal applications describe its relevance in ethnomedicine, where it has been used for treating various ailments, including diabetes, gastrointestinal disorders, and skin diseases. Despite its evident potential, the commercial utilization and comprehensive scientific investigation of Cucumis callosus remain limited. This review also reveals for intensified research efforts to explore the mechanistic pathways of its bioactive compounds and their health benefits. Hence, by bridging the gap between traditional knowledge and recent scientific research, Cucumis callosus could emerge as a valuable resource in promoting health and wellness in society.

Abstract Synthetic dyes are extensively used in the food and textile industries to enhance product appearance. However, their association with health risks—including carcinogenicity, dermatological reactions, and behavioral disorders in children—has raised significant public and regulatory concerns. This has driven interest in natural dyes derived from plant-based and food waste sources, such as anthocyanins, betalains, and carotenoids. While conventional extraction methods like acid/alkaline treatment and fermentation are still widely used, they often compromise yield and pigment quality. Recent advancements in green extraction technologies—including ultrasound-assisted extraction (UAE), supercritical fluid extraction (SCFE), microwave-assisted extraction (MAE), and pulsed electric field extraction (PEFE)—offer improved efficiency and environmental sustainability. Nevertheless, industrial-scale adoption remains challenged by regulatory constraints, scalability limitations, and economic feasibility. This review critically examines the commercial viability of natural dyes derived from food waste, focusing on their integration into the circular bioeconomy, extraction innovations, market trends, regulatory landscape, and future research needs across food, pharmaceutical, and cosmetic sectors.

Leaf biomass, particularly ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO)-enriched fractions, represents a viable secondary source of protein for sustainable food systems; this review presents a focused, comparing green extraction approaches deep eutectic solvents, enzymatic pretreatments, ultrasound- and microwave-assisted methods, and hybrid combinations with respect to protein yield, purity and functional properties. Enzymatic pretreatment most consistently enhances protein recovery while preserving solubility and emulsification capacity; ultrasound and microwave assistance reduce processing time but require careful parameter control to avoid denaturation. Key barriers to scale-up include inconsistent reporting of performance metrics, solvent-recovery inefficiencies, limited pilot-scale validation, and gaps in techno-economic and safety data. Finally, a forward-looking roadmap proposed to overcome persistent challenges such as solvent recovery and the absence of standardized protocols, highlighting the promise of artificial intelligence (AI)-guided process optimization and tailored solvent design. Collectively, this review provides a distinct framework for advancing leaf protein valorization toward sustainable food system transformation.

Spirogyra is a filamentous freshwater green alga that has been identified as an excellent source of phenolics, with potential applications in food and nutraceuticals. In this study, the effectiveness of l-proline:lactic acid natural deep eutectic solvents (NADES) with 15% and 20% water (w/w) in the extraction of phenolics from Spirogyra, as well as their antioxidant activity and inhibition of digestive enzymes, was studied. The extraction process's kinetics were modeled using a two-site kinetics model with degradation factors, which accounted for fast desorption and diffusion-based extraction. The 20% hydrated NADES system had higher extraction efficiency compared to other systems investigated, with the highest total phenolics (77.37 mg GAE/g), total flavonoids (63.56 mg QE/g), DPPH radical scavenging activity (75.03%), alpha-amylase inhibition (62.81%), and lipase inhibition (66.91%) at 80 min extraction time. However, compared to the 20% hydrated combination (0.6514-0.7857), the 15% hydrated mixture showed a more consistent kinetic performance with higher R 2 values (0.9518-0.9949). Regression analysis and correlation analysis both showed a strong positive association between the bioactive components and the related functions. In conclusion, higher extraction efficiency and bioactivities were made possible by moderate hydration of NADES, whereas more consistent extraction kinetics were made possible by low hydration.

Acrylamide is a heat-induced contaminant formed predominantly in carbohydrate-rich foods during high-temperature processing, posing significant concerns due to its potential carcinogenic, neurotoxic, and genotoxic effects. This review critically examines the mechanisms of acrylamide formation, emphasizing the role of the Maillard reaction and key precursors such as asparagine and reducing sugars, along with the influence of processing conditions including temperature, time, pH, and moisture. Various mitigation strategies are comprehensively discussed, ranging from raw material selection and genetic approaches to enzymatic treatments such as asparaginase and the application of natural and chemical inhibitors. Advances in processing technologies, including optimization of conventional thermal methods and emerging non-thermal techniques such as cold plasma and ultrasound, are evaluated for their effectiveness. The review also highlights the role of food additives, functional ingredients, and fermentation in reducing acrylamide formation. Furthermore, recent developments in analytical techniques, including chromatographic methods, biosensors, and artificial intelligence-based predictive models, are explored for improved detection and control. Risk assessment, toxicological implications, and global regulatory frameworks are also examined. Finally, future perspectives focusing on genetic engineering, personalized nutrition, and digital technologies such as AI and blockchain are discussed to support sustainable and industry-applicable mitigation strategies.

ABSTRACT Pumpkin seeds ( Cucurbita spp.) are nutrient‐dense by‐products, rich in proteins, unsaturated fatty acids, minerals, vitamins, and bioactive compounds, and are therefore a promising functional ingredient for sustainable food systems. Pumpkin seed flour (PSF) maintains high nutritional quality from the whole seeds and expresses desirable techno‐functional features, including high water‐ and oil‐holding capacities, swelling ability, foaming potential, and gelation behavior, making it a natural fat replacer in bakery, meat, and dairy‐analog formulations. Cold‐ or hot‐pressed pumpkin seed oil is rich in tocopherols, carotenoids, phytosterols, and polyunsaturated fatty acids, supporting cardioprotective, antioxidant, and metabolic health benefits. This review synthesizes recent advances on nutritional composition, impacts of processing, techno‐functional features, therapeutic potentials, and emerging applications of pumpkin seeds, their oil, and PSF. The main limitations of current research concern poor standardization among cultivars, changeability due to processing, and the need for clinical confirmation of putative health benefits. Pumpkin seed‐derived ingredients are versatile, health‐promoting, and sustainable components for next‐generation functional foods and reduced‐fat formulations.

The increasing prevalence of diabetes and obesity has stimulated interest in natural sources of bioactive compounds with potential metabolic health benefits. Freshwater algae, including Spirogyra species, are recognized as rich sources of nutritionally and pharmacologically relevant metabolites; however, their anti-diabetic and anti-obesity potential remains insufficiently explored. The current study comprehensively assessed the anti-diabetic and anti-obesity activities of Spirogyra sp. using an integrated approach comprising chemical profiling, in-vitro enzyme inhibition assays, molecular docking, ADMET prediction, and network pharmacology analysis. Amino acid analysis indicated a well-balanced ratio of essential to non-essential amino acids, highlighting its nutritional value. GC–MS analysis yielded lipid-derived metabolites, primarily n-hexadecanoic acid (21.04%), while LC-MS analysis identified a predominant semi-polar compound (m/z 355.0690), tentatively identified as a chlorogenic acid-like compound. The extract showed dose-dependent inhibition of α-amylase, α-glucosidase, and pancreatic lipase with IC₅₀ values of 308.23, 217.99, and 239.66 μg/mL, respectively. Molecular docking analysis predicted favorable binding affinities of the tentatively identified chlorogenic acid-like compound to α-glucosidase (−9.0 kcal/mol) and α-amylase (−7.6 kcal/mol). ADMET prediction provided preliminary pharmacokinetic and toxicity insights for the selected compounds, whereas KEGG pathway analysis identified potential target–pathway associations involving diabetic cardiomyopathy and PPAR signaling pathways. Overall, the findings suggest that Spirogyra sp.-derived metabolites may possess anti-diabetic and anti-obesity potential through interactions with multiple molecular targets relevant to metabolic disorders.

Nutrition in the early years has a significant impact on an individual's long-term development patterns and metabolic health via protein intake and enzymatic pathways. The current literature review analyses the coexistence of malnutrition and obesity by associating a shortage of essential amino acids to stunting via impaired mTORC1/IGF-1 signaling, whereas excessive protein intake in early life is linked to accelerated weight gain, increased adiposity, and a heightened risk of insulin resistance. Several molecular mechanisms link these extremes, including AMPK energy sensing, intestinal dysbiosis, and hormonal dysregulation (leptin/ghrelin imbalance). The development of digestive enzymes such as pepsin activation, pancreatic proteases (trypsin week 14-16), lipase (week 21), and brush-border peptidases impacts food absorption, and enzyme deficits aggravate malabsorption in cases of malnutrition. Maternal health status, infections, and exposure to obesogenic diets during the first 1000 days of life significantly increase the risk of impaired gastrointestinal development and nutrient utilization. Integrative interventions like balanced protein formulas, breastfeeding encouragement, lipid-based supplements, malaria management, and enzyme replacement treatments mitigate the negative consequences. Considering the consequences of early dysregulation in cardio-metabolic processes during a lifetime, personalized nutrition and their pathways modulators can play a pivotal role to prevent it.

This study comprehensively evaluated the functional, nutritional, and bioactive properties of hyacinth bean (Lablab purpureus) seeds to explore their potential in functional foods and nutraceutical applications. Ethanolic extraction of the seeds yielded 13.33% extract. Techno-functional analysis of the seed flour revealed a bulk density of 0.34 g/ml, tapped density of 0.58 g/ml, water- and oil-holding capacities of 2.21 and 1.03 g/g, foaming capacity and stability of 78.05% and 70.18%, emulsifying capacity and stability of 54.15% and 66.53%, respectively. The flour also exhibited an angle of repose of 43.9 degrees, indicating moderate flowability. Proximate analysis highlighted its nutrient-rich composition, supporting its suitability for food formulations. Structural characterisation using Fourier transform infrared spectroscopy, scanning electron microscopy, and energy dispersive spectroscopy confirmed its complex molecular and elemental profile. Phytochemical assays of the ethanolic extract showed high antioxidant potential, including 2,2 - diphenyl- 1- picrylhydrazyl inhibition (59.12%), ferric reducing antioxidant power (FRAP) activity (3.82 mu mol Fe (II)/g), and 2,2 '-azinobis-3-ethylbenzothiazoline-6-sulphonate (ABTS) scavenging (63.18%), alongside high phenolic (60.16 mg/ml) and flavonoid (32.27 mg/ml) contents. Furthermore, the extract exhibited alpha-amylase inhibitory and anti-inflammatory activities. These findings position hyacinth bean flour and its extracts as promising ingredients for functional foods, nutraceuticals, and therapeutic formulations.

Modernization– including urbanization, social development and transforming work culture have greatly influenced the eating habits and dietary needs of the majority of the population. Mechanization has reduced the need for laborious work and most of the youth is engaged in the static occupations where they have minimal body activity. This has reduced their total calorie expenditure and has led to the strong preference for foods that relieve stress without significantly increasing their overall calorie intake. Munching and snacking have become a common eating habit nowadays and this trend has collectively resulted in the higher global demands for accessible on-the-go products. Nutrition bars have become increasingly popular among the youngsters engaged in desktop jobs. This review highlights the nutritional composition, production process and consumer perceptions of nutri bars, and emphasises their role in modern dietary patterns. It also discusses emerging trends and challenges in the nutri bar market, innovations in product development, and the potential of nutri bars as convenient and healthful snacks in the contemporary diets.

Moringa oleifera has a greater nutritional value due to the different parts of this tree being used as rich sources of vitamins, minerals, and amino acids. At the same time, yoghourt is considered to have healthful properties because of its probiotic ability, helping to maintain the balance of gut microbiota. The aim of the present investigation is to assess the influence of the addition of M. oleifera flower extract on the fermentation behaviour and product quality of yoghourts made by standard yoghourt starter cultures, consisting of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. It was also done to study the physicochemical characteristics and storage stability of the enriched yoghourt. Incubation time and extract concentration were optimised using response surface methodology, based on multiple responses of titratable acidity, pH, protein, antioxidant activity, total phenolic content, and total flavonoid content. Sensory evaluation revealed that there is no significant difference in the enriched and control yoghourts in terms of appearance and texture, but the enriched yoghourt had a better flavour and overall acceptability.

Artificial intelligence (AI) and microbial biotechnology are significantly advancing the redesign of food systems to make them sustainable, robust, and safe. This review presents a comprehensive discussion on the synergy between the different microbial innovations, such as precision fermentation, bio-preservation, and microbiome-informed functional foods, with AI tools throughout the supply chain from farm to fork. It identifies machine learning, computer vision, biosensors, and blockchain-based traceability as key components of Industry 4.0 and the emerging Food System 5.0 paradigms, and discusses their applications in real-time microbial detection, predictive risk evaluation, and supply chain optimization. Notably, the review places these technological advancements in the context of energy sustainability, climate change, and transitions, highlighting the potential applications of AI-microbial integration to energy intensity, efficient cold chain, waste-related embodied energy, and bioenergy/renewable-powered food systems. It also emphasizes the importance of an integrated ecosystem in which AI drives strain development, process control, smart packaging, and bioeconomy strategies such as food-waste valorization. Besides, the review brings in a critical perspective and raises the issues of antimicrobial resistance, data quality issues, digital divide, and regulatory and ethical uncertainties as limitations. In parallel, this review highlights gaps in life-cycle assessment and quantitative energy measures while critically addressing limits related to antibiotic resistance, data quality, digital infrastructure, and regulatory ambiguity. It demands comprehensive assessments that link advancements in food safety to measurable energy saving, carbon reduction, and integration of renewable energy.