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19 pages, 862 KB

Open AccessArticle

The Influence of Safety-Focused Communication, Nutritional Claims and Packaging Innovation on Functional Food Adoption in Pakistan

by Asad Abbas Jaffari, Nauman Wajid and Maria Palazzo

Appl. Sci. 2025, 15(24), 13117; https://doi.org/10.3390/app152413117 - 12 Dec 2025

Abstract

Functional foods are gaining increasing prominence in emerging markets as consumers respond to growing health concerns, urbanization, and evolving dietary patterns. However, little is known about how consumers in developing economies interpret safety-focused communication, nutritional claims, and packaging innovation when evaluating functional foods. [...] Read more.

Functional foods are gaining increasing prominence in emerging markets as consumers respond to growing health concerns, urbanization, and evolving dietary patterns. However, little is known about how consumers in developing economies interpret safety-focused communication, nutritional claims, and packaging innovation when evaluating functional foods. Pakistan represents an important context due to its rapidly growing functional food sector, weak regulatory environment, and heightened consumer concerns about product safety. This study examines how safety-focused communication, nutritional claims, and innovative packaging influence consumer trust, perceived product safety, and purchase intention within Pakistan’s developing functional food sector. Data were collected from 418 consumers across five major Pakistani cities and analyzed using Partial Least Squares Structural Equation Modelling (PLS-SEM). The results show that safety communication, nutritional claims, and packaging innovation significantly enhance perceived product safety and trust, with trust emerging as the strongest predictor of purchase intention. Moreover, communication highlighting technological advancements in packaging strengthens trust and improves perceptions of product quality. Consumer trust mediates the relationship between marketing communication and purchase intention, while health consciousness moderates these effects. The results underscore the vital role of transparent and credible marketing communication in building consumer trust and encouraging the adoption of functional foods in emerging markets. Managerially, integrating explicit safety and packaging cues into marketing strategies can enhance consumer acceptance, while policymakers should ensure regulatory oversight of nutritional and packaging-related claims. Full article

(This article belongs to the Special Issue Functional Foods: Product Development, Technological Trends and Safety)

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15 pages, 2308 KB

Open AccessArticle

Research on the Cellulolytic Activity of Fungi: Pleurotus ostreatus, Pleurotus eryngii and Lentinula edodes Cultivated Using Coffee Grounds and Waste Wood

by Maksym Nowosad and Edyta Lipińska

Appl. Sci. 2025, 15(24), 13041; https://doi.org/10.3390/app152413041 - 11 Dec 2025

Abstract

The objective of the present study was to ascertain the potential of cellulolytic enzymes produced by selected species of basidiomycetes: Pleurotus ostreatus, Pleurotus eryngii, and Lentinula edodes. In the experimental phase, a selection of basidiomycetes were cultivated on waste substrates [...] Read more.

The objective of the present study was to ascertain the potential of cellulolytic enzymes produced by selected species of basidiomycetes: Pleurotus ostreatus, Pleurotus eryngii, and Lentinula edodes. In the experimental phase, a selection of basidiomycetes were cultivated on waste substrates containing coffee grounds and wood. During the culture, weekly samples of the substrate were taken, from which enzymes were extracted using citrate buffer (BCA) and purified to obtain cellulolytic preparations. The activity of the obtained preparations was then compared with that of commercial cellulase in a hydrolysis reaction of carboxymethylcellulose (CMC). Statistical analysis demonstrated that the preparations obtained from L. edodes (1.785 mg/mg) and P. ostreatus (0.500 mg/mg) cultures exhibited higher activity compared to commercial cellulase (0.041 mg/mg), while preparations from P. eryngii (0.045 mg/mg) demonstrated comparable activity. The findings of this study demonstrate the viability of utilising a waste substrate comprising coffee grounds and wood for the cultivation of basidiomycetes and the production of enzymes. Full article

(This article belongs to the Special Issue Functional Foods: Product Development, Technological Trends and Safety)

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13 pages, 1167 KB

Open AccessArticle

Production of Lactic Acid Wort-Based Beverages with Rosehip, Lemongrass, and Eucalyptus Oils

by Fanny Botella, Yordanka Gaytanska, Bogdan Goranov, Rositsa Denkova-Kostova, Vesela Shopska and Georgi Kostov

Appl. Sci. 2025, 15(24), 12855; https://doi.org/10.3390/app152412855 - 5 Dec 2025

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Abstract

Rosehip, lemongrass, and eucalyptus oil was studied for the first time as a strategy for improvement of lactic acid wort-based beverage characteristics. Each oil was added to wort at doses of 0.01%, 0.02%, and 0.03% (v/v) by vigorous shaking [...] Read more.

Rosehip, lemongrass, and eucalyptus oil was studied for the first time as a strategy for improvement of lactic acid wort-based beverage characteristics. Each oil was added to wort at doses of 0.01%, 0.02%, and 0.03% (v/v) by vigorous shaking to ensure homogenous distribution, and fermentation was carried out with Lacticaseibacillus casei spp. rhamnosus Oly at 25 ± 1 °C for 48 h. Oil addition influenced microbial growth, phenolic composition, antioxidant activity, and sensory quality. Although higher oil concentrations reduced lactic acid bacteria viability, in all the beverages the concentration of viable lactic acid bacteria cells was above 10⁷ CFU/mL. Total phenolic content and phenolic acids increased after fermentation, although flavonoid levels were largely unaffected. Antioxidant activity showed assay-dependent trends, with decreases observed in ABTS measurements during lactic acid fermentation, whereas CUPRAC values remained stable or slightly improved. Sensory evaluation revealed that all the beverages with eucalyptus oil received lower scores than the control sample. Rosehip oil enhanced flavor only at a concentration of 0.03%, while lemongrass oil at 0.02% provided the best balance of aroma, taste, and overall impression. Based on combined chemical, microbiological, and sensory outcomes, 0.02% lemongrass oil was identified as the most promising candidate for further development. Full article

(This article belongs to the Special Issue Functional Foods: Product Development, Technological Trends and Safety)

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25 pages, 4791 KB

Open AccessArticle

Enhancing the Nutritional Profile of Pasta Dough Through Microencapsulated Polyphenols: Physicochemical Characterization

by Weronika Bińkowska, Arkadiusz Szpicer, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska and Andrzej Półtorak

Appl. Sci. 2025, 15(23), 12610; https://doi.org/10.3390/app152312610 - 28 Nov 2025

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Abstract

The study aimed to optimize the formulation of a functional pasta enriched with microencapsulated polyphenols, oat fiber, and sauerkraut juice using response surface methodology. The effects of these ingredients on key quality attributes, including viscosity, color, hardness, bioactive compound content, antioxidant activity, and [...] Read more.

The study aimed to optimize the formulation of a functional pasta enriched with microencapsulated polyphenols, oat fiber, and sauerkraut juice using response surface methodology. The effects of these ingredients on key quality attributes, including viscosity, color, hardness, bioactive compound content, antioxidant activity, and consumer acceptance, were evaluated. The optimized formulation contained 11.59% microcapsules, 6.12% oat fiber, and 11.93% sauerkraut juice. The optimized pasta exhibited high levels of polyphenols (127.81 ± 10.20 mg GA/100 g), flavonoids (28.10 ± 1.74 mg QE/100 g), β-glucan (1.52 ± 0.21%), and vitamin C (4.72 ± 0.31 mg/100 g), accompanied by increased total antioxidant activity (34.12 ± 2.45%). The incorporation of microcapsules and fiber affected the rheological and textural properties, resulting in higher viscosity and firmness, while sauerkraut juice enhanced vitamin C retention and contributed natural acidity and color. The experimental data closely matched the predicted values (R² > 0.85), confirming the adequacy of the developed models. Despite minor differences in texture and color compared to conventional pasta, the product maintained favorable sensory acceptance (5.82 ± 0.33). The results demonstrate that the integration of encapsulated polyphenols, dietary fiber, and fermented vegetable ingredients enables the development of pasta with enhanced nutritional and functional value without compromising consumer appeal. Full article

(This article belongs to the Special Issue Functional Foods: Product Development, Technological Trends and Safety)

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18 pages, 550 KB

Open AccessArticle

A Pumpkin Seed Oil and Orange Peel Flour Gelled Emulsion as a Novel Fat Replacer in English Breakfast Sausages: Effects on Composition, Quality, and Sensory Acceptance

by Carmen Botella-Martínez, Alejandro López-Córdoba, Raquel Lucas-González, Juana Fernández-López, José Ángel Pérez-Álvarez and Manuel Viuda-Martos

Appl. Sci. 2025, 15(23), 12488; https://doi.org/10.3390/app152312488 - 25 Nov 2025

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Abstract

The excessive intake of saturated and trans fats is associated with several chronic disorders. Reformulating foods to reduce total and saturated fats has therefore become a global health priority. However, the structural and sensory roles of saturated fats often hinder direct reduction. Oil [...] Read more.

The excessive intake of saturated and trans fats is associated with several chronic disorders. Reformulating foods to reduce total and saturated fats has therefore become a global health priority. However, the structural and sensory roles of saturated fats often hinder direct reduction. Oil structuring technologies, such as gelled emulsions, have emerged as effective strategies to replace solid fats with liquid vegetable oils, improving nutritional quality. This study evaluated the effects of partially replacing pork backfat (33% and 66%) with oil-in-water gelled emulsions prepared using pumpkin seed oil and orange peel flour (PS-GE) in English breakfast sausages. Reformulated samples exhibited higher moisture contents, whereas fat and protein levels were reduced compared with the control. Increasing the proportion of PS-GE substitution led to a progressive rise in total unsaturated fatty acids accompanied by a decrease in total saturated fatty acids. Lipid oxidation was not affected by the reformulation in raw sausages. Sensory evaluation confirmed comparable acceptability among all samples, indicating that fat replacement did not negatively influence product quality. Overall, the use of orange peel flour and pumpkin seed oil as a gelled emulsion presents a promising strategy for producing healthier English breakfast sausages with enhanced nutritional profiles and maintained technological and sensory properties. Full article

(This article belongs to the Special Issue Functional Foods: Product Development, Technological Trends and Safety)

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21 pages, 894 KB

Open AccessArticle

Development of Wheat Bread Fortified with Sea Buckthorn (Hippophae rhamnoides L.) Pomace: Nutritional Enhancement, Technological Properties, and Consumer Acceptance

by Anna Wirkijowska, Piotr Zarzycki and Konrad Terpiłowski

Appl. Sci. 2025, 15(22), 12319; https://doi.org/10.3390/app152212319 - 20 Nov 2025

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Abstract

Sea buckthorn (Hippophae rhamnoides L.) is a rich source of bioactive compounds, including vitamin C, polyphenols, carotenoids, and dietary fiber. In this study, sea buckthorn pomace, an underutilized by-product of oil processing, was incorporated into wheat bread at levels of 0, 3, [...] Read more.

Sea buckthorn (Hippophae rhamnoides L.) is a rich source of bioactive compounds, including vitamin C, polyphenols, carotenoids, and dietary fiber. In this study, sea buckthorn pomace, an underutilized by-product of oil processing, was incorporated into wheat bread at levels of 0, 3, 6, 9, and 12% (based on flour weight). The technological performance (dough yield, baking loss, loaf volume, texture, and color), nutritional composition (protein, fat, dietary fiber fractions, mineral content, and caloric value), and sensory attributes of the resulting breads were comprehensively evaluated. Pomace addition markedly increased the protein content of bread (from 13.5% to 16.8%) and more than doubled total dietary fiber (from 5.4% to 11.6%), while reducing caloric value by approximately 5.6%. Increasing pomace levels also affected dough behavior and bread structure: water absorption rose from 59.9% to 68.9%, specific loaf volume decreased by 11–28%, and crumb hardness increased from 3.8 N (control) to 12.4 N (12% addition). Sensory acceptability remained high up to 6% pomace incorporation (acceptability index > 90%), whereas breads containing 9–12% received significantly lower scores, mainly due to darker crumb color and intensified sour or bitter notes. Overall, sea buckthorn pomace can be effectively used as a nutritionally enriching, value-added ingredient in wheat bread, enhancing fiber and protein content while maintaining desirable technological and sensory properties at moderate substitution levels. Full article

(This article belongs to the Special Issue Functional Foods: Product Development, Technological Trends and Safety)

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17 pages, 5766 KB

Open AccessArticle

Wheat–Oat Bread Enriched with Beetroot-Based Additives: Technological and Quality Aspects

by Zuzanna Posadzka-Siupik, Joanna Kaszuba, Ireneusz Tomasz Kapusta and Grażyna Jaworska

Appl. Sci. 2025, 15(21), 11408; https://doi.org/10.3390/app152111408 - 24 Oct 2025

Cited by 1 | Viewed by 369

Abstract

Beetroot-based additives are interesting for enriching bread in terms of bioactive compounds. The objective of this study was to determine the effect of the following beetroot-based additives: a beetroot lyophilizate powder (wheat–oat baking mix flour was replaced in proportions of 2.5, 5.0, 7.5, [...] Read more.

Beetroot-based additives are interesting for enriching bread in terms of bioactive compounds. The objective of this study was to determine the effect of the following beetroot-based additives: a beetroot lyophilizate powder (wheat–oat baking mix flour was replaced in proportions of 2.5, 5.0, 7.5, 10%), a beetroot juice (water was replaced with juice in proportions of 25, 50, 75, 100%) and a by-product of beetroot juice production, i.e., pomace (wheat–oat baking mix flour was replaced in proportions of 2.5, 5.0, 7.5, 10%) on the quality of wheat–oat bread and the content of bioactive components in this type of bread. The properties of the dough were also assessed. The type and percentage level of partially replacing wheat–oat baking mix flour or water with beetroot-based additives had a significant impact on water absorption, dough development, and stability time of the tested dough. The beetroot juice (BJ) and powder (BLP) had the most significant impact on the rheological properties of the dough, whereas the pomace (BP) had the smallest effect. Beetroot-based additives, especially powder and juice, reduced the volume of bread (from 199 to 148 cm³/100 g of bread) but did not change oven loss [%] and bread crumb porosity index. Breads with these additives showed higher increased values for dough yield [%] and bread yield [%] (for beetroot powder—by 10% compared to the control sample (133.37% and 113.83%)). Tested additives had an impact on the crust and crumb color of the tested wheat–oat breads. The proposed additives significantly increased the antioxidant activity, total phenolic content, and betalain content in the bread samples. The above results showed that, from a technological point of view, replacing water or flour in the wheat–oat bread recipe with beetroot-based additives with a maximum concentration of 5% for BP or BLP and 50% for BJ allows for obtaining a product of good quality. Full article

(This article belongs to the Special Issue Functional Foods: Product Development, Technological Trends and Safety)

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Review

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19 pages, 1510 KB

Open AccessReview

Functional Food as a Nutritional Countermeasure to Health Risks from Microgravity and Space Radiation in Long-Term Spaceflights: A Review

by Jesús Clemente-Villalba and Débora Cerdá-Bernad

Appl. Sci. 2025, 15(16), 9220; https://doi.org/10.3390/app15169220 - 21 Aug 2025

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Abstract

(1) Background: Over the years, technology and space missions have advanced, although the development of potential functional food and food supplements must be improved for maintaining astronauts’ health and helping them overcome space-specific challenges during long missions. (2) Scope and approach: Using a [...] Read more.

(1) Background: Over the years, technology and space missions have advanced, although the development of potential functional food and food supplements must be improved for maintaining astronauts’ health and helping them overcome space-specific challenges during long missions. (2) Scope and approach: Using a review approach, this study aimed to investigate the potential of functional food to counteract radiation and microgravity spaceflight-related health problems. (3) Results: Microgravity and space radiation affect the body’s biochemical processes and increase levels of reactive oxygen species, which may lead to health problems, including musculoskeletal deconditioning, cardiovascular degeneration, disruptions in gastrointestinal health, ocular problems, alterations to the immune system, and hormonal imbalances, among others. In addition to medical care, functional food plays a key role as a countermeasure against space-induced physiological issues. Previous research showed that functional food rich in flavonoids, omega-3 fatty acids, vitamins, minerals, antioxidant compounds, proteins, probiotics, or prebiotics strengthens the immune system and reduces risks associated with long spaceflights, such as bone density loss, muscle atrophy, oxidative stress, and other health alterations. (4) Conclusions: Despite the fundamental role of functional food in spaceflights, the main challenges remain in preserving and packaging these foods to ensure their safety on long space missions. Future innovations include 3D food printing, space algae cultivation, and novel preservation technologies. Full article

(This article belongs to the Special Issue Functional Foods: Product Development, Technological Trends and Safety)

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