This study describes the nutritional, microbial population dynamics, stability, and sensory characteristics of a functional pearl millet-milk fermented beverage (PMFB) made using Limosilactobacillus fermentum (MS005). Fermentation was carried out for 16 h, and the obtained Raabadi-like beverage contained 8.75 log10 CFU/mL of lactic acid bacteria (LAB). The proximate composition of the beverage was as follows: carbohydrates (6.19

Alzheimer’s is a fatal dementia caused by insufficient neurotransmitter levels due to cholinesterase, which hydrolyzes acetylcholine, indicating that cholinesterase inhibitors are effective treatments. Fermented foods have bioactive compounds produced during fermentation. Rabadi, traditional north-western beverage produced by the cereals fermenting with buttermilk, was analyzed for in-silico investigation. This study involves the analysis of methanolic extract by LC-MS and in-silico studies such as molecular docking, ADMET profiling and pharmacokinetics. The LC-MS analysis of the methanolic extract of the beverage showed the presence of 108 bioactive compounds. The 23 compounds occupying over 1

Global food security is escalating due to rapid population growth, climate change, and emerging public health crises, necessitating innovative and sustainable food production strategies. Food printing has emerged as a promising technology with potential applications in personalization, resource utilization, and the development of customized foods with precise control over shape, texture, flavor, and composition. This systematic review critically evaluates recent advances in food printing through a comprehensive literature search and bibliometric analysis of 170 publications. The review highlights the relationships among food constituents, printing techniques, printable materials, and multidimensional developments from 3D to emerging 4D, 5D, and 6D printing concepts. Extrusion-based printing is the most proven technology, and rheological optimization is recognized as an important factor in printability and product quality. Applications in personalized nutrition, texture-modified foods, sustainability, and therapeutic dietary management demonstrate potential but require further clinical and industrial validation. Key challenges include microbiological safety, material migration from printing equipment, consumer acceptance, regulatory uncertainty, and manufacturing scalability. The potential integration of AI systems provides opportunities for optimization of formulation, control of the manufacturing process, defect detection, and real-time quality monitoring. Overall, food printing represents a transformative platform for next-generation food manufacturing, provided technological, regulatory, and commercialization challenges are addressed.

The emerging global pandemic scenario of diabetes mellitus (DM) has created a demand for safer alternative medicines than the current synthetic anti-diabetic drugs that are often associated with unfavorable clinical outcomes. The bioactive phytochemicals present in plants can, in a sense, mitigate anti-diabetic effects by improving glucose metabolism and/or downregulating inflammation and oxidative stress. However, the development of potential phyto-pharmacological agents is hindered by several intrinsic limitations. Poor systemic bioavailability and translational limitations are arguably the two most important factors contributing to skepticism about the therapeutic potential of these plant-derived anti-diabetic compounds. However, poor GI absorption, high first-pass metabolism, chemical instability, and lack of standardization, among other factors, have ultimately been responsible for the failure of these compounds to convert their in vitro promise into in vivo potential, thereby limiting their clinical significance. In this short review, we have discussed the major bioactive components of anti-diabetic plants, with a particular focus on their mechanism of action. In addition, we have outlined key future perspectives required to resolve translational issues, including targeted delivery approaches such as nano-formulations and liposomes, standardization techniques, and clinical trials.

Angiotensin-converting enzyme inhibitory peptides (ACEIPs) are bioactive peptides known for their ability to regulate blood pressure and promote cardiovascular health. This review discusses different methods for isolating, purifying, and characterising ACEIPs, as well as their mechanism of action. It compares the techniques based on a cost-benefit analysis, highlighting their strengths and limitations. Ultrafiltration (UF) offers cost-effectiveness and scalability but faces challenges, including membrane fouling. Chromatographic methods, including size exclusion chromatography (SEC), ion-exchange chromatography (IEC), and reversed-phase high-performance liquid chromatography (RP-HPLC), are efficient for separating peptides based on their size, charge, and hydrophobicity. However, SEC has a lower resolution for smaller peptides, IEC may encounter overlapping peaks, and RP-HPLC, although providing high resolution, requires specialised equipment. Affinity chromatography is a precise method for isolating ACEIPs, but non-specific binding can reduce its efficiency. Additionally, mass spectrometry (MS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) play crucial roles in peptide identification; however, they are limited by high costs and complex requirements. These ACE inhibitory peptides, derived from diverse food sources using advanced techniques, show great potential for incorporation in functional foods and nutraceuticals. Future research should focus on scalable production strategies, improving bioavailability, and clinical validation to support their application in cardiovascular health management.

The present study assessed the safety and immunostimulatory potential of phytase-producing Limosilactobacillus fermentum MS005 at doses of 7, 9 and 11 log CFU/mouse/d in male Swiss albino mice (n = 5) during a 28-day subacute toxicity study. To further delineate immunostimulatory responses, an additional group of mice received 9 log CFU/mouse/d (n = 5). MS005 administration did not induce significant alteration in body weight, organ weight, hematobiochemical end-points, or hepatic antioxidant levels, confirming its safety profile. Notably, MS005 reduced the liver lipid peroxidation by 1.6-fold and preserved the epithelial barrier integrity post-pathogenic E. coli challenge, as indicated by elevated expression of Zo-1, Claudin-4 and Muc-2, key biomarkers of intestinal epithelial barrier integrity. Immunomodulatory assessment revealed a significant increase in splenic lymphocyte proliferation (2.3-fold), NK cell activity (1.59-fold), and macrophage phagocytosis (1.3-fold), alongside an insignificant increase in IL-10 expression at a dose of 9 log CFU/mouse/d. Histopathological analysis showed normal architecture of liver, spleen, ileum and colon in MS005-treated mice, with increased villi length and density along with lymphocyte infiltration within Peyer’s patches in the 9 log CFU/mouse/d group relative to the control mice. Overall, the findings highlight the safety and immunostimulatory efficacy of Lmb. fermentum MS005, supporting its potential use as a functional probiotic for improving the gut barrier function, host immunity and iron bioavailability.

In the present age and the foreseeable future, nanotechnology plays a crucial role on numerous fronts in propelling the discipline of food science and technology forward. Recently, the application of nanotechnology for the development of functional foods has emerged as a prominent trend within the food industry. Owing to their smaller size and enhanced ability to permeate biological structures, nanomaterials play a significant role in optimizing the delivery systems for nutraceuticals, essential nutrients, and active compounds. Furthermore, nanotechnology acts as a keynote player in the realm of nanofood packaging, especially in the development of active and intelligent packaging solutions that cater to diverse needs including nanosensing, oxygen removal, integrated antimicrobial systems, enhancements in shelf life etc. Consequently, nanofood products have been produced with a range of effective features, presenting the potential to supplant traditional food items available in the market. However, the majority of nanotechnological research with potential applications in the food industry is primarily limited to laboratory experimentation and these innovations need scaling up to an industrial level. This chapter covers the current research trends along with toxicity and regulatory concerns, especially on the applications of nanotechnology in the development of functional foods.

With hypertension on the rise, ACE-inhibitory peptides derived from dairy, plants, and marine products are gaining attention for their cardiovascular health benefits, including blood pressure reduction and antioxidant effects. However, their successful incorporation into functional foods depends on consumer acceptance, which is influenced by both the health benefits and sensory qualities. Issues such as bitterness and texture changes can negatively affect preference, but strategies like fermentation and ingredient blending help improve acceptability. Regulatory challenges also hinder the widespread use of ACE-inhibitory peptides. Concerns over allergenicity, toxicity, and inconsistent safety protocols complicate the approval process, with varying regulations across regions delaying global commercialization. Despite these hurdles, there are significant opportunities for utilising ACE inhibitory peptides in functional foods and nutraceuticals. Advances in peptide synthesis, screening, and optimization have enhanced scalability, though high production costs, poor bioavailability, and regulatory barriers remain. Addressing these challenges through cost-effective production methods, improving peptide stability and absorption, and educating consumers about their benefits are crucial to unlocking the full potential of these peptides in the food and pharmaceutical industries.

The global demand for sustainable waste management solutions has driven significant interest in the bioprocessing of agri-food waste. Microbial bioprocessing offers a transformative approach to their valorisation, promoting a sustainable circular economy. This article explores the shifting paradigm in waste management strategies, emphasizing the potential of microbial bioprocessing to transform organic residues into valuable products. We discuss the challenges and limitations associated with microbial bioprocessing, including feedstock complexity, process optimization, microbial strain performance and regulatory considerations. Further, we highlight innovative solutions such as strain engineering, co-culture approaches, and biorefinery concepts that enhance process efficiency and product diversification. Through the integration of biorefinery concepts and circular economy models, microbial bioprocessing offers a promising pathway toward resource conservation, environmental sustainability, and economic prosperity.

ACE inhibitory peptides derived from food sources are natural alternative to manage hypertension then the synthetic ones due to various side effects. To evaluate their therapeutic potential and biological activities, in vivo and in vitro assays are required. This paper reviews in vitro and in vivo assessment techniques, highlighting their limitations and advancements. This review paper is based on literature survey through databases like ScienceDirect, Scopus, PubMed, Google Scholar from 1986 to 2025. in vitro and in vivo techniques discussed to evaluate ACE inhibitory peptides with older studies based on their significance. In vitro methods, such as ACE inhibition assays and enzyme kinetics, provide insights into bioactivity but lack physiological relevance. In vivo studies, while essential for therapeutic validation, face ethical concerns, high costs, and human variability. Innovations like QSAR models, molecular docking, and organ-on-chip systems enhance predictive accuracy. Biomarkers further improve physiological relevance, bridging preclinical and clinical gaps. The study emphasizes the need for refined methodologies, better bioavailability, and stable formulations. Additionally, regulatory challenges and multi-omics approaches are discussed to enhance peptide evaluation. Overcoming these limitations will facilitate the development of ACE inhibitory peptides as effective antihypertensive agents. In vitro and in vivo evaluation techniques for ACE inhibitory peptides

Bacteria, yeast, and microalgae serve as catalysts in producing several food components, such as enzymes and nutraceuticals. The current trend for natural ingredients has significantly increased the demand for microbially-derived flavours, colours, and enzymes and their large-scale bioprocessing. It is, therefore, crucial that microbes are exploited as bio-factories for the continuous production of their metabolites like organic acids, enzymes, proteins, vitamins, antibiotics, and hydrocolloids. It has been shown that lactic acid bacteria, in particular Lactococcus lactis, make the best cell factories to manufacture these vital nutraceuticals. In recent years, researchers have discovered that bacteria are also a significant source of terpenes, crucial components of many medications and food additives. Furthermore, diseases including protein energy malnutrition (PEM), anaemia, diarrhoea, cancer, obesity, ulcerative colitis, Crohn’s disease, irritable bowel syndrome, and gluten-treatment-resistant celiac disease can all benefit from the use of microorganisms as adjuvant therapy.

Vitamin B2 (riboflavin) is essential for cellular growth, energy production, and redox potential. Certain lactic acid bacteria (LAB) can synthesize B2 in low levels in fermented products, however it is mostly retained inside the cell. This study aimed to develop B2-enriched soymilk by fermenting with B2-producing probiotic Lactiplantibacillus plantarum strains and traditional starter culture Lactobacillus acidophilus NCIM2902. Using the central composite design approach, processing parameters were optimized for enhanced B2 content and probiotic count. Six independent variables were assessed: temperature (A: 35–45 °C), pH (B: 4–6), time (C: 3–18 h), and inoculum size for strains L. plantarum MTCC 25432 (D: 1–2

Plants produce diverse secondary metabolites such as cyanogenic glycosides, glycoalkaloids, glucosinolates, pyrrolizidine alkaloids, and lectins, which act as defense systems against predators. While beneficial for plants, these compounds may adversely affect humans and other organisms, causing acute poisoning, chronic health disorders, or even fatality. They are found in common foods, including almonds, potatoes, cruciferous vegetables, legumes, cassava, and others. For instance, cassava releases 900–2000 mg Hydrogen Cyanide (HCN)/kg from cyanogenic glycosides, far exceeding the safe threshold of 10 mg/kg, while mustard seeds contain glucosinolates up to 60,000 ppm. Numerous in vitro and in vivo studies confirm that these metabolites exert both beneficial and harmful outcomes depending on the dose, frequency, and individual susceptibility. At optimal intake, they exhibit anti-cancer, antioxidant, anti-microbial, and anti-inflammatory properties. However, excess or prolonged intake can result in nausea, vomiting, gastrointestinal disturbances, neurological damage, teratogenic effects, or long-term effects. Traditional processing techniques, such as boiling, fermentation, and germination, along with modern approaches like high-pressure processing, gamma irradiation, and microwave heating, effectively lower the toxin content. Regulatory bodies, including the World Health Organisation (WHO), European Food Safety Authority (EFSA), and Food and Agriculture Organisation (FAO), have established permissible thresholds to safeguard public health.

Fermented functional foods are gaining global recognition for their health-promoting properties, particularly their role as rich sources of natural antioxidants. These foods are increasingly recognized for their role in promoting a healthy gut microbiome and enhancing overall health. This review explores diverse fermented food categories including dairy, plant-based, grain-based, and beverages for their antioxidant potential, alongside emerging substrates such as algae and fruit by-products. Advances in fermentation technology, including precision fermentation and bioreactor optimization, are highlighted for their potential to enhance antioxidant yields sustainably. Additionally, the review delves into the development of novel functional foods and their role in promoting overall well-being. Despite significant progress, challenges such as antioxidant stability, regulatory hurdles, and consumer acceptance remain. This paper provides a comprehensive perspective on the progress, challenges, and future directions of fermented functional foods as antioxidant sources, emphasizing their importance in sustainable nutrition and health solutions.

Traditionally valued for their aesthetic and aromatic appeal, edible flowers are now recognized for their nutritional and medicinal benefits. They represent an affordable and sustainable plant-based food source with growing potential in functional food applications. This study aimed to determine the most suitable drying method for maintaining the nutritional quality of pumpkin flowers. Freeze-drying emerged as the optimal technique, effectively preserving vital nutrients. The resulting freeze-dried pumpkin flower powder underwent comprehensive evaluation, including physicochemical properties, proximate composition, bioactive compounds, and techno-functional attributes. Advanced characterization techniques such as X-ray diffraction, differential scanning calorimetry, Fourier-transform infrared spectroscopy, and high-resolution mass spectrometry revealed an amorphous structure in the powder, indicated by a broad peak at 2θ = 21.57°. HR-MS analysis showed the presence of different functional compounds such as β-carotene, α-carotene, different types of flavonoids, organic acids, etc. The analysis identified key bioactive compounds, including beta-carotene, alpha-carotene, flavonoids, and organic acids, contributing to its high antioxidant activity (90.52

Introduction and Aim: Fermented food is an excellent source of nutrition as it contains promising bioactive compounds. Black tea is a fermented product and the most commonly used beverage. In the present study, the effects of various fermentation conditions and drying techniques on the proximate nutritional analysis, phytochemicals, tannin, antioxidative, and antimicrobial activity of Camellia sinensis leaves were examined. Materials and Methods: The FTIR analysis was performed to detect the presence of different functional groups. Using standard methods, total phenol, flavonoid, and tannin content were determined. The antioxidant activity was determined by using DPPH, ABTS, and FRAPS assays. Results: The results showed a decrease in protein content and an increase in ash, moisture, and crude fiber content, indicating that the samples’ nutritional profiles were improved after fermentation processing. The FTIR results showed the presence of hydroxy, carboxyl, amine, alkane, alkene, and alkyne bonding. The antioxidant activity of fermented samples was more than that of unfermented ones. Fermented samples had strong antimicrobial activity against Escherichia coli. An increase in TPC and TFC contributed to the rise in the antioxidant activity of the fermented sample. An increase in TSS suggested improvement in flavour and sweetness. Antimicrobial activity against Escherichia coli, demonstrated their potential as a natural antimicrobial agent. Conclusion: The enhanced antimicrobial activity of fermented tea leaves highlights the importance of the fermentation process in producing tea with improved microbial control and possible health benefits.

IntroductionThe food and beverage industry has shown a growing interest in plant-based beverages as alternatives to traditional milk consumption. Soy milk is derived from soy beans and contains proteins, isoflavones, soy bean oligosaccharides, and saponins, among other ingredients. Because of its high nutritive value and versatility, soy milk has gained a lot of attention as a functional food.MethodsThe present work aims to explore the prebiotic properties and gastrointestinal tolerance potential of new formulations of soy milk-derived drinks to be fermented with riboflavin-producing probiotic Lactiplantibacillus plantarum MTCC (Microbial Type Culture Collection and Gene Bank) 25432, Lactiplantibacillus plantarum MTCC 25433, and Lactobacillus acidophilus NCIM (National Collection of Industrial Microorganisms) 2902 strains.Results and discussionThe soy milk co-fermented beverage showed highest PAS (1.24 ± 0.02) followed by soy milk beverages fermented with L. plantarum MTCC 25433 (0.753 ± 0.0) when compared to the commercial prebiotic raffinose (1.29 ± 0.01). The findings of this study suggested that the soy milk beverages exhibited potent prebiotic activity, having the ability to support the growth of probiotics, and the potential to raise the content of several bioactive substances. The higher prebiotics activity score showed that the higher the growth rate of probiotics microorganism, the lower the growth of pathogen. For acidic tolerance, all fermented soy milk managed to meet the minimal requirement of 106 viable probiotic cells per milliliter at pH 2 (8.13, 8.26, 8.30, and 8.45 logs CFU/mL, respectively) and pH 3.5 (8.11, 8.07, 8.39, and 9.01 log CFU/mL, respectively). The survival rate of soy milk LAB isolates on bile for 3 h ranged from 84.64 to 89.60%. The study concluded that lactobacilli could thrive in gastrointestinal tract. The sensory evaluation scores for body and texture, color, flavor, and overall acceptability showed a significant difference (p < 0.05) between the fermented probiotic soy milk and control samples. Soy milk fermented with a combination of L. plantarum MTCC 25432 & MTCC 25433 demonstrated the highest acceptability with the least amount of beany flavor. The findings of the study suggest soy milk’s potential in plant-based beverage market.

The primary goal of this study was to assess the effect of selective fermentation on the nutritional and techno-functional characteristics of fermented millet-skim milk-based product. The product was made with HHB-311 biofortified pearl millet (PM) flour, skim milk powder, and isolated cultures (either alone or in combination) of Limosilactobacillus fermentum MS005 (LF) and Lactobacillus rhamnosus GG 347 (LGG). To optimize fermentation time, time intervals 8, 16, and 24 h were explored, while the temperature was kept 37 °C. Results of protein digestibility showed that LF (16 h) and LGG (24 h) fermented samples had significantly higher (P < 0.05) protein digestibility of 90.75 ± 1.6% and 93.76 ± 3.4%, respectively, than that of control (62.60 ± 2.6%). Further, 16 h fermentation with LF showed enhanced iron (39%) and zinc (14%) bioavailability. The results suggested that LF with 16 h fermentation is most suitable for making millet-based fermented products with superior techno-functional attributes and micronutrient bioavailability.