Search Results (3,378)

For over 70 years, microalgae have been considered promising ingredients for developing sustainable, nutritionally rich foods. Their high protein content, presence of essential amino acids, fatty acids, natural pigments, and a myriad of bioactive compounds position them as potential alternatives to conventional ingredient sources. However, despite their significant potential, the large-scale incorporation of microalgae into food products remains limited. This study presents a critical analysis of the main challenges associated with the use of microalgae in the food industry. Key bottlenecks include high production costs, technological difficulties related to biomass processing, and challenges in extracting desirable compounds. Additionally, the strong flavor, odor, and intense coloration of microalgal biomass can negatively affect sensory acceptance in food products. Other limitations involve scalability issues in cultivation systems, risks of contamination during production, and regulatory constraints related to food safety approval. Consumer perception and limited familiarity with microalgae-based foods also contribute to slower market adoption. Therefore, although microalgae represent a promising and sustainable food resource, overcoming technological, economic, and sensory barriers is essential for their broader integration into the food industry and for achieving successful market consolidation. Full article

The valorization of agri-food by-products represents a key strategy for improving sustainability and promoting circular economy principles in food systems. Pumpkin seed press cake is a protein-rich by-product with potential application in bakery products. The aim of this study was to evaluate the feasibility of using defatted pumpkin seed press cake flour (PPSF) as a major ingredient in cookie formulations and to optimize its incorporation in order to maximize nutritional quality and sensory acceptability. Chemical characterization showed that PPSF has a superior nutritional profile compared to wheat flour, containing 55.75% protein, 8.78% minerals, and 6.15% total dietary fiber, along with significantly higher levels of total phenolics, total carotenoids, and β-carotene (0.26 mg/100 g). Formulation optimization using response surface methodology (RSM) enabled a high inclusion level of 69.61% PPSF, with 41.32% sugar and a baking time of 9 min and 29 s. The developed predictive models for diameter, thickness, overall acceptability, and bending stiffness were highly significant (p < 0.05) with a non-significant lack of fit (p > 0.05), confirming their statistical reliability for exploring the design space. The optimized C-PPSF (defatted pumpkin seed press cake flour) cookies showed a significant nutritional improvement, with protein content increasing from 13.05% to 30.17% and antioxidant capacity (DPPH) rising from 2.90% to 7.10%. While the enriched cookies had a darker color (L* 51.98) and reduced snapping force (39.7 N) due to gluten dilution, they maintained stable geometric parameters and achieved higher sensory scores for aroma, taste, and overall acceptability compared to the control. The main finding of this study is that PPSF can replace a substantial proportion of wheat flour in cookies while maintaining consumer acceptability and significantly improving nutritional quality. The optimized formulation with approximately 70% PPSF shows that this by-product has the potential to serve as a major ingredient in bakery products rather than only as a nutritional supplement. These results confirm that PPSF is a powerful functional ingredient that supports zero-waste manufacturing and provides a foundation for its broader use in bakery formulations within circular economy approaches. Future research should focus on shelf-life stability, bioaccessibility of bioactive compounds, volatile aroma profiling (e.g., GC–MS analysis), and industrial-scale validation of PPSF-based formulations. Full article

Edible insects are increasingly recognized as a viable alternative protein source, offering a potentially sustainable approach to addressing global food security challenges. This narrative review critically examines the nutritional composition, environmental advantages, techno-functional attributes, and potential applications of insect-based proteins within human food systems. Edible insects are characterized by high protein content, favourable essential amino acid profiles, and appreciable levels of key micronutrients, rendering them nutritionally comparable to conventional livestock-derived proteins. Moreover, insect production systems generally require substantially lower inputs of land, water, and feed, resulting in comparatively lower greenhouse gas emissions and reduced overall environmental burden. Despite these advantages, broader adoption remains constrained by challenges related to regulatory heterogeneity, food safety concerns, and limited consumer acceptance. Overall, the available evidence suggests that edible insects can function as a nutritionally adequate and environmentally sustainable complementary protein source; however, significant variability in nutrient composition, limitations in standardized safety assessment, and socio-cultural barriers currently restrict their large-scale integration into mainstream food systems. In addition, inconsistencies in analytical methodologies and reliance on in vitro data further complicate cross-study comparisons and translational relevance. Future research should focus on standardization of rearing and processing conditions, harmonization of evaluation frameworks (e.g., protein quality indices), comprehensive safety assessments, and well-designed clinical studies to validate nutritional and functional benefits, alongside the development of effective strategies to improve consumer acceptance and support regulatory alignment across regions. Full article

Global population growth and the demand for sustainable food systems have pushed microalgae into the spotlight as promising novel food resources. They are rich in protein, omega-3 fatty acids, and bioactive pigments including astaxanthin and phycocyanin. Unlike conventional farming, microalgae cultivation can be conducted on non-arable land and may reduce direct competition with conventional food crops for land resources, depending on the production system used. Regulatory progress in China, the European Union (EU), and the United States has resulted in the authorization or approval of several microalgal species and microalgae-derived ingredients for specific food and nutritional applications, including dietary supplements, infant nutrition products, and alternative protein ingredients. Despite these advances, broader commercial adoption remains constrained by several challenges, such as off-flavors and the dark green color, high production costs from closed photobioreactors and energy-intensive downstream purification, fragmented regulatory frameworks across jurisdictions and limited long-term data on bioavailability, allergenicity, safety, and dose–response relationships for some emerging strains. This review focuses on microalgae as novel food resources, covering regulatory approvals, strain selection, high-value utilization, and market translation, synthesizes evidence on nutritional evaluation, application scenarios, and global regulatory differences, analyzes key bottlenecks, and proposes pathways to bridge fundamental research with industrial practice. It also highlights unresolved knowledge gaps to guide future research and policy. Full article

Calcium-induced polysaccharide hydrogels have attracted growing interest in food science because of their mild gelation conditions, tunable structures, and compatibility with food-grade formulation. This review focuses on edible Ca²⁺-mediated polysaccharide hydrogels and related composite networks, focusing on alginate, low-methoxyl pectin, gellan gum, and carrageenan. Rather than treating all calcium-containing polysaccharide materials as well-defined complexes, we distinguish direct coordination, ionic bridging, charge screening, helix stabilization, and composite-assisted network regulation. Current evidence indicates that Ca²⁺-mediated assembly is governed by polysaccharide fine structure, calcium-release behavior, pH, ionic strength, and processing conditions, thereby determining crosslinking density, digestibility gel strength, water distribution, rheological properties, release behavior, and texture-related functionality. For texture-modified foods for older adults, these hydrogels may provide a useful material basis for designing swallowing-friendly matrices, sustained nutrient-delivery systems, and soft composite foods. However, available evidence is still largely derived from model gels, in vitro characterization, and static digestion models, while validation in real food matrices, dynamic gastrointestinal conditions, oral processing, sensory acceptance, and older-adult populations remains limited. Future studies should establish structure–function–population evidence chains linking molecular assembly to reliable geriatric food performance. Full article

Chitosan, produced through deacetylation of chitin from crustacean byproducts and, increasingly, fungal biomass and insects, is attracting food-sector interest because it combines antimicrobial activity, antioxidant capacity, biodegradability, and film-forming behavior in a single polymer. This review discusses how source, molecular weight (MW), degree of deacetylation, solubility, and charge density shape its performance in food systems. The paper then follows the main technological routes now tested or used: edible films and coatings, hydrogels, cryogels, nanoparticles, microcapsules, and hybrid matrices. These formats can protect fresh produce, meat, poultry, fish, seafood, and dairy foods, while also supporting beverage clarification, emulsion control, release of natural antimicrobials or antioxidants, and freshness monitoring in active or intelligent packaging. The evidence indicates strong promise, especially where microbial growth, lipid oxidation, moisture transfer, and short shelf life remain limiting factors. Yet, wider industrial use is still slowed by water sensitivity, sensory effects, raw-material variation, cost, process scale-up, and regulatory alignment. Future work should move beyond laboratory efficacy and address reproducible production, food-specific validation, and consumer acceptance. Full article

Extreme climatic conditions often intensify abiotic stress factors (such as drought, salinity, heat stress, ultraviolet radiation, and soil degradation), and are increasingly limiting crop productivity and threatening global food security. Secondary metabolites (SMs), traditionally viewed as defense compounds, are now recognized as key regulators of plant adaptation to environmental stress. This review synthesizes recent advances in understanding the role of SMs as biochemical targets for improving crop resilience to climate extremes. By integrating evidence from multi-omics studies, artificial-intelligence-driven analyses, and functional genomics, we examine how stress-specific metabolic signatures and regulatory networks can be exploited for crop improvement. We further discuss the application of genome editing, synthetic biology, and metabolomics-assisted breeding to modulate the SM pathways to enhance stress tolerance. Selected case studies highlight the contribution of flavonoids, alkaloids, and terpenoids to stress adaptation in major and underutilized crops grown under salinity, drought, and low-temperature conditions. Despite significant progress, challenges remain, including metabolic trade-offs between stress tolerance and yield, regulatory constraints, and public acceptance of genetically engineered crops. By linking molecular mechanisms with applied strategies, this review provides a conceptual framework for leveraging secondary metabolism in climate-resilient agriculture and identifies key gaps to guide future research and innovation. Full article

Mung bean (Vigna radiata (L.) Wilczek) seed coat (MBSC) is an underutilized by-product rich in vitexin and isovitexin, but its potential as a source of spray-dried functional powders has not been systematically evaluated. This study investigated the spray drying of MBSC extract using three structurally distinct polysaccharide-based carriers—maltodextrin, trehalose, and inulin—to compare their effects on process yield, powder quality, and the content of phenolic compounds, flavonoids, and antioxidant activity. Response surface methodology (RSM) with a Box–Behnken design was employed to examine the influence of inlet temperature (130–160 °C) and carrier concentration. Maltodextrin provided the highest process yield (84.85%), while trehalose and inulin formulations exhibited stronger antioxidant activity, with the lowest DPPH IC₅₀ values of 0.096 mg/mL and 0.100 mg/mL, respectively (expressed per mg of spray-dried powder). Trehalose yielded the highest total phenolic content (TPC = 28.12 mg GAE/g extract) and acceptable flowability (Carr’s index = 20.72%). Inulin gave the highest total flavonoid content (TFC = 126.8 mg QE/g extract) but showed greater variability, attributed to its polymeric network and higher hygroscopicity. The RSM models showed high predictive accuracy for TPC (R² > 0.98) and DPPH antioxidant activity (R² ≈ 1.00). These findings offer a multi-objective optimization framework that links carrier structure to powder performance, providing practical guidance for selecting polysaccharide carriers in the development of spray-dried nutraceutical and functional food ingredients. However, direct measurement of encapsulation efficiency, particle morphology, and storage stability was beyond the scope of this study and warrants further investigation. Full article

Three-dimensional (3D) food printing, a relatively new food-processing method, was explored using gelatinized sweet potato starch (SPS) as a food ink. Prior to the production of intricate 3D shapes, this study focused on the precise extrusion of filaments, specifically the optimization of the printing conditions for nozzle diameters of 1.5 and 4.0 mm to produce filaments with an acceptable appearance and size. The rheological and mechanical properties of the (SPS) sol were also determined to describe the extrudability and shape retention of the food materials. The optimization process employed the Response Surface Methodology (RSM) and a desirability function to generate mathematical models of the width and height of the filaments as functions of the moisture content, the print temperature, and the print speed. The generated mathematical models were used to determine the optimum printing conditions. Hence, for the 1.5 mm nozzle, the optimum condition was at 82% moisture content, 57 °C print temperature, and 10 mm/s print speed, with a desirability of 0.842. In contrast, for the 4.0 mm nozzle, the optimum condition was at 82.3% moisture content, 50 °C print temperature, and 5 mm/s print speed, with a desirability of 0.911. The optimized filaments are expected to be used in 3D food printing to create 3D shapes. Full article

Reliable, high-quality rainfall data are vital for soil and water management, crop forecasting, and risk assessment. These applications are essential for food security, climate resilience, biodiversity monitoring, and rural livelihoods. Rainfall monitoring in Thailand is challenging due to the limited density of official stations and the inconsistent quality of data from multiple sources, compounded by calibration issues. This study introduces a comprehensive quality control (QC) approach tailored for the Thai context, presenting a systematic pipeline that clarifies the hierarchy and sequence of operations. The method uses rainfall data from 3075 stations of the Thai Meteorological Department (TMD) and the Thaiwater network. It includes basic QC for data completeness and advanced QC using a quality (Q) index to assess station reliability, diving the stations into five groups: poor (<50), moderate (50–80), acceptable (80–85), good (85–90), and excellent (>90). The results indicate that Thaiwater consistently achieved moderate to excellent Q index values, exceeding 70% annually, with values surpassing 90% in 2023. In contrast, the TMD maintained excellent quality, with values above 90% for all years. Out of over one million daily entries, 87% were verified as correct, though the Thaiwater data for 2024 showed only 70% accuracy. The QC procedures significantly improved data reliability, reducing the root mean square error for GSMaP and IMERG by 1.7% and 1.5%, respectively, and lowering the false alarm rate by approximately 0.001–0.002 without compromising heavy rainfall detection. A systematic QC framework is essential for ensuring high-quality datasets in rainfall applications. Full article

Metabolic dysfunction-associated steatotic liver disease (MASLD) affects 25–30% of adults globally. Dietary sugar reduction is one of the key therapeutic targets, but elimination of sugar-sweetened foods may compromise adherence to calorie-restricted diets. Brazzein, a natural sweet protein that is 500–2000 times sweeter than sucrose, offers a promising substitute, yet clinical data in patients with MASLD are lacking. In a double-blind, randomized, two-period crossover trial, 103 adults with MASLD tasted iso-sweet vanilla ice cream sweetened with either brazzein or sucrose on two consecutive days. Overall impression and sensory attributes (appearance, color, aroma, taste, and texture) were rated on 5-point hedonic scales, and the percentage of the 100 g portion consumed was recorded. Brazzein-sweetened ice cream met the prespecified criteria for both non-inferiority and equivalence versus sucrose for overall impression. Top-2 box acceptance (ratings ≥ 4) was extremely high and nearly identical (96.1% for brazzein and 98.1% for sucrose). Mean consumption exceeded 98% of the portion for both products, with no significant difference between sweeteners. Secondary sensory ratings were closely similar, and multivariate analyses indicated highly overlapping sensory profiles. Exploratory subgroup analyses suggested consistent findings across most demographic and clinical characteristics, although participants with advanced liver fibrosis (LSM ≥ 9.6 kPa) showed numerically higher ratings for sucrose. In exploratory analyses, liver stiffness was associated with slightly lower intake at higher stiffness values. This study provides the first evidence that brazzein-sweetened ice cream maintains short-term sensory acceptability comparable to a conventional sucrose-sweetened product in adults with MASLD. These findings support further development and evaluation of brazzein-containing sugar-reduced foods, including repeated-exposure sensory studies and separate metabolic investigations. Full article

This study aimed to develop low-fat acerola ice creams enriched with partially hydrolyzed guar gum (PHGG) at concentrations of 6% and 12% and supplemented with Lacticaseibacillus rhamnosus GG. Three formulations were prepared by partially or totally replacing fat with PHGG. After preparation, the ice creams were stored at −18 °C and evaluated over 180 days. Physicochemical analyses showed no differences in pH, acidity, moisture, or ash content among the samples. However, soluble solids and fat content varied depending on the PHGG level. The melting rate remained stable, while overrun increased proportionally with PHGG incorporation. Rheologically, PHGG addition significantly enhanced consistency. Microbiological analyses confirmed that all samples complied with safety standards. The ice creams exhibited symbiotic potential, maintaining L. rhamnosus GG viability > 8 log CFU/g for up to 180 days. In simulated gastrointestinal resistance tests, probiotic survival increased with PHGG concentration. After one day, counts during the enteric phase were 3.87, 6.20, and 6.08 log CFU/g for 0%, 6%, and 12% PHGG, respectively. After 180 days, the counts were 1.98, 4.41, and 3.25 log CFU/g, with corresponding survival rates of 47%, 84%, and 78% after one day, and 36%, 53%, and 42% after 180 days. Sensory analysis with 121 untrained panelists revealed no significant differences in aroma and taste. However, samples with higher fat content were better accepted in terms of appearance, texture, and purchase intent. Overall, partial fat replacement with PHGG proved effective in reducing fat while maintaining quality and enhancing probiotic stability, supporting its potential for functional low-fat foods. Full article

With increasing interest in food products enriched with dietary fiber and probiotics, there is a growing need for functional ingredients that can serve both as fiber sources and as suitable components of probiotic foods. The aim of this study was to evaluate the applicability of enzymatically hydrolyzed cranberry pomace as a dietary fiber source in probiotic smoothies and to assess its effects on physicochemical and sensory properties, as well as probiotic viability during storage and under simulated gastrointestinal conditions. Smoothies were prepared using cranberry pomace hydrolyzed with the commercial enzymes Celluclast^® 1.5 L or Viscozyme^® L and were supplemented with Bifidobacterium animalis DSM 20105 and Lactobacillus acidophilus DSM 20079. Physicochemical parameters, sensory properties, probiotic viability during 28 days of storage at 4 °C, and survival during in vitro gastrointestinal digestion were assessed. Smoothies containing Viscozyme^® L-treated pomace showed lower pH values and higher total titratable acidity, although acidity remained stable throughout storage. Pomace-enriched smoothies were perceived as more acidic and thicker but less sweet, whereas the formulation with Celluclast^® 1.5 L-treated pomace received the most favorable scores for color, cranberry taste, acidity, and overall acceptability. Probiotic viability during storage was strain-dependent. B. animalis DSM 20105 remained above 6 log₁₀ CFU/g after 28 days, whereas L. acidophilus DSM 20079 declined below this level during the first week. During simulated in vitro gastrointestinal digestion, a reduction in B. animalis viability was observed; however, viable counts remained above 6 log₁₀ CFU/g in the control smoothie and in the formulation containing Celluclast^® 1.5 L-treated pomace. Overall, the smoothie containing Celluclast^® 1.5 L-treated pomace showed the most favorable overall performance under the storage and digestion conditions. Full article

Caryocar coriaceum Wittm. (Caryocaraceae) is a native Brazilian species predominantly distributed in Cerrado areas and transitional regions with the Caatinga in Northeastern Brazil, whose fruits exhibit significant nutritional, technological, and biofunctional potential. This review systematizes and critically analyzes the available scientific evidence regarding the fixed oil extracted from its fruits, addressing extraction methods, chemical composition, physicochemical parameters, nutritional value, technological applications, and the main bioactivities described in experimental models. Chromatographic and bromatological studies demonstrate that the oil presents a lipid profile characterized by the predominance of monounsaturated and saturated fatty acids, especially oleic acid and palmitic acid, in addition to the presence of carotenoids, phenolic compounds, and other bioactive lipophilic constituents. Available preclinical evidence indicates antioxidant, anti-inflammatory, wound-healing, gastroprotective, respiratory, anticonvulsant, and microbial resistance-modulating properties, suggesting potential applications in the food, pharmaceutical, cosmetic, and biotechnological fields. From the perspective of Food Science, the oil demonstrates characteristics compatible with lipid matrices of functional interest, although aspects related to oxidative stability, compositional standardization, sensory acceptability, and industrial scale-up remain insufficiently explored. Additionally, important limitations persist regarding the scarcity of systematic toxicological studies, the absence of clinical trials in humans, and the limited elucidation of the molecular mechanisms involved in the observed bioactivities. Although C. coriaceum presents promising biotechnological potential, its translational application still depends on further multidisciplinary studies integrating chemical standardization, toxicological safety, and technological development. Full article

Gelatin is a valuable hydrocolloid produced by partial hydrolysis of collagen from mainly mammalian and fish sources. The rheological properties of fish gelatin differ from those of mammalian species in terms of gel strength, viscosity, and other rheological characteristics, even from different fish species and parts of the fish with different properties. Fish gelatin is sustainable for the environment and easy for people to accept for cultural reasons. Owing to these properties, gelatin is used across food, biomedical, pharmaceutical, and health sectors, where 3D printing enables customization and functional performance. Key determinants of print fidelity include gelatin concentration, rheological properties, temperature, gelling behavior, water content, and printing parameters. Suitability for 3D printing is typically assessed via physicochemical characterization, particularly rheology and gelling mechanisms/kinetics. Gelatin-based 3D printing systems offer various advantages due to their biocompatibility, low cost, and controllable rheological properties, and they have potential applications in the food, healthcare, biomedical, tissue engineering, and drug delivery system areas. Using gelatin in combination with other additives can improve printing accuracy and mechanical strength parameters, overcome the limitations of gelatin’s inherent mechanical strength, and develop higher printing accuracy and performance systems. This allows for the development of functional, innovative, and high-value-added products while ensuring safe use. Full article