Search Results (8,524)

Modulation of cholesterol metabolism and reduction in serum cholesterol are key strategies for preventing cardiovascular diseases (CVDs). Functional foods enriched with dietary fiber and phytochemicals have attracted increasing attention for their potential health benefits. In this study, milk tablets containing kale and carrot (KC) were developed and preliminarily evaluated for their cholesterol-lowering potential. KC milk tablets were rich in dietary fiber, contained gallic acid, and exhibited antioxidant properties. They also supported the growth of Lactobacillus casei and Bifidobacterium longum in vitro, accompanied by increased SCFA production. In an open-label, pre–post exploratory study in hypercholesterolemic subjects, daily consumption for 6 weeks was associated with significantly increased HDL-C and reduced LDL-C levels. In addition, circulating ApoB100 and HMGCR levels were reduced, whereas ApoE and TNF-α remained unchanged. Therefore, these preliminary findings suggest that KC milk tablets may accomplish beneficial changes in lipid profiles and support the potential of dietary fiber–phenolic interactions with enhanced SCFA production which might modulate cholesterol metabolism. However, in further studies, randomized controlled trials are required to understand the precise underlying mechanism. Full article

Honeybee brood is a nutrient-rich food source containing natural umami-active compounds, such as glutamic acid, aspartic acid, and 5′-nucleotides, which are responsible for its characteristic umami taste. This study aimed to optimize drying conditions to enhance the umami composition and sensory properties of honeybee brood umami powder (HBb-UP). A factorial design was employed to evaluate the effects of drying temperature and time on umami-related amino acids, 5′-nucleotides, and equivalent umami concentration (EUC). Drying temperature and time significantly influenced the formation of umami compounds, with the optimized drying condition (65 °C for 3 h) promoting higher umami composition and improved sensory attributes of HBb-UP. Volatile flavor analysis using GC–MS and an electronic nose revealed a diverse range of aroma compounds contributing to the overall flavor profile. Descriptive sensory evaluation and electronic tongue analysis indicated that umami and saltiness were the dominant taste attributes, accompanied by mild seasoning and fishy notes associated with interactions between amino acids and nucleotides. Principal component analysis demonstrated positive correlations among umami-related amino acids, nucleotides, EUC, and sensory attributes, confirming their combined contribution to taste perception. These findings highlight the potential of optimized HBb-UP as a natural flavor enhancer and functional ingredient for use in sustainable food systems. Full article

Microplastics (MPs) are increasingly detected in dairy products, raising food-safety concerns. Their behavior in complex food matrices and interactions with probiotic microorganisms remain poorly understood. This exploratory study evaluated storage-dependent changes in operationally defined, digestion-resistant recoverable residues in yogurt containing Bifidobacterium longum subsp. infantis (ATCC 15697). Yogurt samples were prepared with polypropylene (PP), polyethylene (PE), and polystyrene (PS), individually and in combination, and analyzed over 21 days of refrigerated storage. Gravimetric values served as relative, operational indicators of recoverable residues—not validated absolute polymer masses—while polymer identity was qualitatively confirmed by pyrolysis–gas chromatography/mass spectrometry (Py-GC/MS). B. longum subsp. infantis remained viable throughout storage (6.3–8.2 log₁₀ CFU/g). All MP-containing groups showed consistent storage-associated decreases in recoverable residue fractions, greatest in PP, followed by PE and PS; probiotic-free controls remained stable. Polymer-specific Py-GC/MS signals were detectable at all time points. Because polymer identity was retained and the workflow was not validated for absolute recovery, findings are interpreted as storage-associated changes in extractability, filterability, and/or residue recovery—not as polymer degradation, mineralization, or biological removal. These in vitro observations are limited to the yogurt matrix and do not support extrapolation to livestock exposure, human dietary risk, or farm-to-fork transfer. Within these limits, the findings provide a preliminary, hypothesis-generating perspective on probiotic–microplastic interactions in fermented dairy products. Full article

Background/Objectives: Stevia rebaudiosides represent a class of compounds extracted from the Stevia rebaudiana Bertoni plant or produced via yeast fermentation, which provide a sweet taste with little to no calories. These compounds are commercially referred to as stevia and are used in the food industry to reduce sugar in foods and beverages. Stevia is a non-nutritive sweetener (NNS), which is a class of ingredients which represent both artificial and plant-based sweeteners. NNSs are widely used and have been well studied. However, their effects on efficacy for weight management as a sugar reduction tool and overall metabolic effects are inconsistent. Of the approved NNSs for use, stevia is relatively new and one of the least studied. However, recent human clinical research has provided insights into stevia’s metabolic effects, effects on the gut microbiome and effects on weight management when used to replace sugar. The objective of this narrative review of human clinical studies is to provide an overview of the effects of stevia rebaudiosides (largely rebaudioside A) on glucoregulatory and cardiometabolic functions, as well as their effects on gut microbiome and weight management. These studies were typically short term (acute to three months) and heterogeneous by design, and they contained stevia rebaudiosides as lone sweeteners and as part of a binary blend with other NNSs. The majority of metabolic studies on stevia rebaudiosides have evaluated the effects on glucose homeostasis and, to a lesser extent, the effects on cardiometabolic function, the gut microbiome, and weight management. These studies suggest that stevia rebaudiosides have no statistically significant effects on glycemia, insulinemia, blood lipids, appetite hormones, or the gut microbiome. Limited studies suggest that, particularly when compared to sucrose, stevia produces very modest body weight and BMI changes, while studies on subjective appetite and food intake have had inconsistent results. Conclusions: longer-term studies are needed, with more consistent and rigorous design protocols across various populations. However, current human clinical studies suggest that stevia rebaudiosides have a limited impact on metabolic functions, and the observed effects on gut microbiome and changes in body weight, particularly when used to replace sugar, warrant further study. Full article

Certain sacoglossan sea slugs, often known as “solar-powered sea slugs”, are a group of marine gastropods that have the unique ability to photosynthesize by stealing functional chloroplasts from algae. The sacoglossan Elysia papillosa can maintain functional chloroplasts for up to two weeks after feeding. The microbiome of these slugs may play a crucial role in their metabolism, immunity, development, but more importantly their photosynthesis. Shotgun metagenomic sequencing was conducted on four samples of E. papillosa in order to characterize their microbiome. Sequences were classified and relative abundance was quantified with Centrifuger and functional data was examined using SqueezeMeta. Bacteria were analyzed by taxonomic groups and hypothesized function to the sea slug was determined with literature analysis. All samples were dominated by phyla Actinomycetota, Bacillota, Patescibacteriota, and Pseudomonadota. The presence of the phyla Bacteroidota and Bacillota was notable in all samples, which contain species known to produce enzymes that break down polysaccharides. It is possible that these bacteria could assist in degradation of the polysaccharide xylan found in the cell walls of Penicillus, the algal food source of E. papillosa. One species that was found in all samples was Cutibacterium acnes which has been shown to be an important component of the gut microbiota in other marine invertebrates and may provide the host with vitamin B12 and other beneficial nutrients. Many of these bacteria may be opportunistic rather than commensal. As a result, more research is required to describe the interactions between the slug and its microbiome, but this preliminary report provides a valuable starting point for identifying the microbiome make-up to further understanding of these relationships. Full article

Microplastics and related plastic additives, particularly in agricultural products and food, have attracted concern due to their widespread distribution and potential impacts on human health. However, there is still insufficient research on microplastics and plastic additives in meat products, especially chicken meat. This study analyzed the abundance of microplastics, phthalates (PAEs), and phenolic antioxidants in small free-range farms, large cage-raised farms, and heated and unheated prefabricated chicken products and assessed the health risks of their consumption to humans. Polyvinyl chloride (PVC) comprised the main microplastic in all chicken samples, with concentration ranges of 51,163.64–73,080.00 μg/kg. As PVC has a very high hazard score among polymers, these results have significant importance. Dibutyl phthalate was the main PAEs detected, with concentrations ranging from 112.20 to 640.11 μg/kg dry weight. Only one antioxidant, nonylphenol, was detected, with a concentration range of 0 to 5.14 μg/kg dry weight. The chicken samples in this study contained low levels of PAEs and phenolic antioxidants, and their intake levels did not exceed the daily tolerable intake, posing low risks to human health. However, after heating, the levels of PAEs and nonylphenol in pre-cooked chicken products increase from 214.15 to 287.02 to 446.20–463.62 μg/kg dry weight and from 0 to 2.3 to 2.94–5.14 μg/kg dry weight, respectively, necessitating consideration of the health risks of low-dose and combined exposure. This study provides a theoretical basis for quantifying the health risks posed by environmental pollutants in food, driving the transition to green production and promoting sustainable development. 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

Tremella fuciformis polysaccharides (TFPS) exhibit anti-inflammatory and gut-microbiota-modulating activities, but conventional extraction methods often show limited efficiency and may affect polysaccharide structural integrity. This study optimized a deep eutectic solvent (DES)-based extraction method with potential environmental advantages for TFPS, characterized the major purified fraction, and evaluated its effects in a dextran sulfate sodium (DSS)-induced experimental colitis model. Extraction parameters for the choline chloride–lactic acid DES system were refined through single-factor testing combined with response surface methodology. The purified fraction TFPS-1 was characterized by chromatographic, spectroscopic, methylation, and NMR analyses, and its biological effects were assessed in DSS-treated mice. Under the optimized conditions, the TFPS yield reached 33.09 ± 1.52%, representing a 77.6% increase compared with hot-water extraction. TFPS-1 was identified as a low-molecular-weight glucan mainly containing α-(1→4)- and β-(1→6)-linked glucose residues. In experimental colitis mice, TFPS-1 alleviated body weight loss, colon shortening, and histopathological injury; increased mucus secretion and barrier-related gene expression; reduced pro-inflammatory cytokines; increased IL-10; and partially adjusted gut microbiota composition. These results indicate that DES-based extraction is an efficient strategy for preparing TFPS and provide evidence that TFPS-1 may be further explored as a food-derived polysaccharide ingredient for intestinal protection in experimental colitis-related contexts. Full article

Euterpe oleracea Mart. (açaí), a palm fruit native to the Amazon basin, has attracted growing global scientific interest over the past decade owing to its distinctive phytochemical richness and broad functional potential. This narrative review synthesizes research published between 2015 and 2025 on açaí’s nutritional composition, biological activities, food technological applications, processing innovations, by-product valorization, and sustainability challenges. Açaí pulp contains a distinctive nutrient matrix—including anthocyanins (particularly cyanidin-3-glucoside), polyphenols, oleic and linoleic fatty acids, and dietary fiber—underpinning antioxidant, anti-inflammatory, cardioprotective, hepatoprotective, and antiobesity effects demonstrated primarily in in vitro and animal models, with human clinical evidence still limited. Processing strategies such as ultrasound-assisted extraction, nanoencapsulation, freeze-drying, and supercritical CO₂ extraction have advanced bioactive stability and bioaccessibility, enabling açaí’s incorporation into dairy products, functional beverages, biodegradable packaging, reformulated meat products, and edible films. Processing residues—seeds and pomace—are increasingly repurposed into nutraceuticals, biosorbents, and bio-based polymers, reinforcing the species’ circular bioeconomy potential. Food safety risks, particularly Trypanosoma cruzi contamination in minimally processed products, require standardized mitigation protocols. Key remaining challenges include the absence of validated bioaccessibility methodologies, the scarcity of human clinical trials, and the need for scalable processing technologies suitable for smallholder production contexts. Overall, açaí emerges as a model bioresource at the convergence of nutrition science, food technology, and environmental sustainability. Full article

Colored rice is a type of functional cereal rich in bioactive substances such as anthocyanins. This article systematically reviews its molecular formation, nutritional quality, health effects, and industrial applications. At the molecular level, the biosynthesis of pigments such as anthocyanins is regulated by transcription factors including MYB and bHLH, and is influenced by environmental conditions such as light, temperature, and fertilization. Nutritional analysis shows that, compared to white rice, colored rice contains higher levels of resistant starch, high-quality protein, dietary fiber, minerals, and vitamins. In addition, it is rich in various phenolic compounds and gamma-aminobutyric acid (GABA). These bioactive components have functional food applications in chronic diseases such as diabetes, cardiovascular diseases, and cancer through multiple mechanisms. These mechanisms include antioxidant and anti-inflammatory activities, regulation of glucose and lipid metabolism, and modulation of the gut microbiota. Despite the advancements in molecular breeding and precision cultivation technologies that have driven variety improvement and diversified product development, the industry still faces challenges such as the contradiction between nutrient retention and processing palatability, as well as insufficient market recognition. In the future, it is necessary to integrate multidisciplinary technologies to promote the development of colored rice. This may contribute to modulating risk factors associated with chronic diseases based on precision nutrition evidence. Full article

Brewing generates several by-products with high potential for conversion into food in-gredients, including brewer’s spent grain, brewer’s spent yeast, spent hops, and hot trub. These streams contain dietary fibre, proteins, β-glucans, phenolics, minerals, and others with nutritional and technological value. This review evaluates their suitability for food applications by linking composition, processing routes, techno-functional behaviour, safety, sensory quality, and industrial readiness. A structured literature search covering publications from 2015 to 2026 was conducted in Web of Science, Scopus, PubMed, and Google Scholar to support a critical narrative synthesis of food-relevant applications of brewing by-products. The review shows that brewer’s spent grain is the most suitable by-product for wider food use, mainly in bakery, snacks, pasta, and cereal-based products, due to its high availability and fibre-rich composition. Brewer’s spent yeast is more appropriate for fraction-based applications involving proteins, peptides, β-glucans, and mannoproteins, especially in dairy products, savoury foods, beverages, and encapsula-tion systems. Spent hops and hot trub are less suitable for direct incorporation, but they may be used for selective recovery of phenolic-rich, antioxidant, flavour-active, or pro-tein-containing fractions. The conversion of these materials into food ingredients depends strongly on stabilization, drying, milling, extraction, fermentation, enzymatic treatment, debittering, and fractionation. Main limitations include high moisture content, short shelf-life, microbial spoilage, compositional variability, bitterness, dark colour, high nucleic acid content in yeast-derived fractions, regulatory uncertainty, and limited pilot-scale validation. Overall, brewing by-products can support the development of up-cycled ingredients when processing, safety, sensory quality, and product compatibility are controlled. Future progress requires standardized recovery protocols, stronger quality control, sensory validation, legal assessment, and scale-up studies to support their use in commercial food production. 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

Polymer-based active packaging systems incorporating natural bioactive agents have attracted growing interest as eco-friendly alternatives to traditional food packaging materials. In this study, Pistacia lentiscus essential oil (PLEO) was incorporated into PCL/gelatin nanofibrous mats fabricated via solution blow spinning (SBS) to develop multifunctional and biodegradable active packaging materials. Neat PCL, gelatin-blended PCL (PCL–G) and PCL–G mats containing 5, 10 and 20 wt.% PLEO were produced and thoroughly analyzed for their morphological, chemical and functional characteristics. Morphological investigation revealed a smooth, bead-free fibrous structure in all samples. The average fiber diameter (AFD) increased from 239 nm to 320 nm with the addition of gelatin to the PCL matrix, while the incorporation of different concentrations of PLEO caused only minor changes. The results showed that as the concentration of PLEO increased, the antioxidant activity of the nanofibrous mats also increased. This enhancement is potentially linked to the rich content of bioactive molecules such as β-pinene, terpineol and verbenol. The 2,2-diphenyl-1-picrylhydrazyl scavenging activity improved from 6.4% (PCL) to 60% (PCL–G–20PLEO), and ABTS activity rose from 8.7% to 72%. In addition, antimicrobial evaluation showed inhibition zones of 12.5 mm against Escherichia coli and 14.2 mm against Staphylococcus aureus for the PCL–G–20PLEO nanofibrous mats. In 14-day storage tests on Kashar cheese, PCL–G–10PLEO and PCL–G–20PLEO mats reduced microbial counts by more than 2 log units compared with the control and effectively slowed yeast and mold growth. These findings confirm the potential of the PCL–G–PLEO nanofibrous mat as novel active packaging materials for preserving dairy products such as Kashar cheese. Full article

The consumption of functional foods, especially enriched by probiotics, is appreciated by a growing group of consumers. In this comprehensive review, the comparison of food probiotics’ health advantages between adult healthy women and healthy men was demonstrated with the aim of indicating the target group of consumers. Based on clinical studies and meta-analyses, in the context of sex differences, the impact of functional foods with probiotics on selected disease development and disease course, as well as on the potential health benefits, was discussed. Significantly population-related and most common health abnormalities, such as obesity, metabolic disorders, hypertension, irritable bowel syndrome, and functional gastrointestinal disorders, were analysed. There is a sex-dependent variety of gut microorganisms, and a greater diversity of the gut microbiome is found in women. The major differences between men and women considered in the study included higher prevalence of irritable bowel syndrome and obesity in women, a different lipid profile, and different age-related hypertension occurrence in both groups. Life expectancy has also been taken into account. According to the statistical data, women live longer, experience more health problems in the course of life, and therefore will probably more frequently seek functional food. In general, consumption of functional foods should be supported and recommended for the entire population. The open questions that need to be clarified are if the sex-dependent strategy is justified for choosing specified functional foods and probiotic strains. 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