Search Results (599)

Future foods are driving an urgent need for sustainable and functional protein resources, and synthetic biology is emerging as a powerful platform to produce such proteins efficiently. Here, we designed a yeast protein (YP)–sanxan composite hydrogel obtained. The introduction of YP significantly improved thermal stability (by 5–15 °C) and ensured polymer compatibility. Rheological analysis indicated a frequency-dependent weak gel (tan δ = 0.1–0.3), making it suitable for safe swallowing. The material exhibited Type III nonlinear viscoelastic behavior, characterized by inter-cycle strain softening and a weak overshoot in G″, with Lissajous curves revealing a strain-induced transition from solid-like to fluid-like behavior. Crucially, YP-reinforced gels (5–20%) exhibited higher elastic moduli, indicating that the incorporation of YP strengthened the gel network and increased its structural rigidity, as further confirmed by Strain Sweep. With its tunable rheology and superior thermal stability, this hydrogel holds great potential for functional foods, 3D food printing, delivery systems, and biomedical scaffolds. Full article

Agri-food by-products and residues are increasingly being studied as raw materials for three-dimensional (3D) printing, especially to convert secondary streams into useful, more sustainable products. This review discusses recent advances in the use of these materials, focusing on how their origins, compositions, pretreatments, processing behaviors, and final applications are interconnected. Plant-, animal-, industrial-, and post-consumer-derived residues are considered, particularly when they provide fibers, proteins, polysaccharides, lipids, bioactive compounds, or biopolymers with technological value. The review also examines the main printing approaches used in this field, including extrusion-based printing, inkjet printing, sintering, and direct ink writing. Particular attention is given to factors that determine successful printing, including rheological behavior, viscosity, particle size, moisture content, structural stability after deposition, interlayer adhesion, and shape fidelity. Current applications range from functional foods and biodegradable or active packaging to biomaterials, controlled-release systems, biocomposites, construction materials, energy-related devices, textiles, and agricultural products. Although the reviewed studies show clear potential, most developments still face important barriers, including raw material variability, safety requirements, sensory acceptance, mechanical performance, scale-up, and regulatory uncertainty. Future progress will depend on moving beyond printable prototypes toward reproducible formulations, real-use validation, and clearer comparison criteria, in line with Sustainable Development Goal 12 and the transition toward higher-value circular production chains. Full article

One of the reasons for food waste is the inefficient use of by-products. This paper presents a current overview of technological solutions for processing waste, aimed at giving it a proverbial “second life.” To this end, the most important extraction, conversion, and valorization methods are summarized and compared. Extraction using green solvents (ionic liquids, deep eutectic solvents, supercritical fluids) and green methods such as micro-wave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) are discussed. Advances in biorecycling and biotechnological methods, taking into account the role of genetically modified microorganisms (GMOs), are also described. Attention was paid to innovative approaches and current trends, such as 3D food waste printing, hybrid technologies, and the concept of smart factories involving artificial intelligence (AI), machine learning (ML), and the Internet of Things (IoT). Although all of the mentioned food waste upcycling technologies are already in use, several hurdles limit their use to their full potential. A major problem is the smooth flow of food waste to upcycling points to ensure the required quality and processing optimization. Furthermore, societal and regulatory concerns related to the use of food waste for producing value-added dietary products need to be considered. Full article

The growing demand for functional foods and personalized nutrition has increased interest in three-dimensional printing (3DP) as a technology for developing customized food products. Jostaberry (Ribes × nidigrolaria), a fruit rich in antioxidant compounds, has rarely been explored in 3DP food applications. This study evaluated the suitability of jostaberry for producing 3DP snacks and investigated the effects of starch type (corn or wheat) and storage (12 days/4 °C) on physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological stability. Both starch type and storage significantly influenced product characteristics, whereas storage was the main factor affecting stability. During storage, moisture loss, changes in total soluble solids, color differences, and reductions in organic acid concentrations were observed. Although condensed tannins and anthocyanins decreased by 27.6% and 37.3%, respectively, total phenolic content remained relatively stable, suggesting compound-specific changes rather than an overall loss of phenolics. Compared with wheat starch, corn starch resulted in higher total flavonoid and hydroxycinnamic acid contents, whereas wheat starch retained higher malic acid concentrations. Antioxidant capacity also gradually decreased during storage. Despite these changes, the 3DP snacks remained microbiologically stable and complied with food safety requirements throughout the storage period. These findings demonstrate that jostaberry is a promising functional ingredient for 3DP snacks, providing high bioactive potential and acceptable refrigerated storage stability. Full article

Ulluco (Ullucus tuberosus), the second most economically important Andean tuber after potato, has been cultivated for over 5500 years. Despite its resistance to frost, drought, and high altitudes, as well as its biochemically complex profile, ulluco remains underrepresented in the scientific literature and absent from international markets. This comparative review synthesises the evidence available up to November 2025 regarding its biology, nutritional profile, phytochemistry, and food industry applications relative to four other Andean tubers: oca (Oxalis tuberosa), mashua (Tropaeolum tuberosum), native potato (Solanum tuberosum L.), and yacon (Smallanthus sonchifolius). The main comparative findings are as follows: First, ulluco is the only Andean tuber that biosynthesises betalains instead of anthocyanins, producing up to 32 distinct compounds that are stable across a pH range of 3–7, a chromatic stability advantage over anthocyanin-based pigments from mashua, oca, and native potato, which suggests its potential as a source for the development of clean-label natural colourants. Second, among the five species evaluated, ulluco protein content across different morphotypes ranges from 5.60 to 15.7 g/100 g dry weight, ranking within the upper range of values reported for mashua and oca, and comparable to or higher than the upper ranges reported for native potato and yacon. This variability reflects the genotypic and ecogeographical diversity of the evaluated accessions and is not a methodological inconsistency, with 20% of varieties exceeding 10 g/100 g and providing six essential amino acids, supporting genetic improvement programmes aimed at nutritional security. Third, ulluco starch exhibits a low gelatinisation temperature (56–60 °C), a high amylose content (24–36%), and pseudoplastic behaviour, properties comparable or superior to potato starch for specific applications, with technical viability validated at a laboratory scale in applications including biodegradable films, food 3D printing inks, and dehydrated snacks. Unlike yacon, which accumulates fructooligosaccharides and lacks starch, ulluco aligns with oca, mashua, and potato as a starch-accumulating species. Critical gaps identified include the absence of clinical evidence on betalain bioavailability, the lack of a complete nuclear genome assembly, and the non-existence of standardised processing methods for industrial scaling. A coordinated agenda that integrates clean seed programmes, pilot-scale validation, and genomic breeding is essential for the bioeconomy of the 21st century to transform ulluco into a high-value ingredient. Full article

Nitrite (NO₂⁻), a widely used food additive, may pose health risks when consumed in excess, making the development of highly sensitive, rapid, and portable detection methods of great importance. Electrochemical methods have been widely applied to NO₂⁻ detection because of their simplicity, low cost, and fast response. In this work, based upon a portable potentiostat (xenSTAT), a NO₂⁻ electrochemical sensor has been successfully developed and combined with the modification of PtCu nanospheres on flower-like Mo₂C (denoted as PtCu/Mo₂C) on screen-printed electrodes (SPEs). Owing to the excellent electrochemical activity and catalytic capability of PtCu/Mo₂C, the proposed electrochemical sensor exhibited a wide linear range (10–1000 µM), high sensitivity (0.0229 µA µM⁻¹) and a low detection limit (0.98 µM). Moreover, the sensor was successfully applied for detecting nitrites in sausages and milk, showing also good recovery. Full article

Obesity is a multifactorial condition characterized by profound metabolic and inflammatory dysregulation that alters the adipose tissue-central nervous system (CNS) relationship. This paper critically summarizes the biochemical and cellular mechanisms governing this bidirectional crosstalk, moving beyond a descriptive perspective to propose an integrated model of peripheral-central interaction. White adipose tissue (WAT) and brown adipose tissue (BAT), modulated by the sympathetic nervous system (SNS), communicate with hypothalamic circuits (POMC and AgRP neurons) both through traditional endocrine signals (leptin, adiponectin, resistin, apelin) and through lipid mediators and extracellular vesicles (EVs) capable of crossing the blood–brain barrier (BBB). Under conditions of nutritional excess, the accumulation of lipotoxic lipid species (such as palmitate and ceramides) and the inflammatory polarization of brain macrophages (M1/BAMs) induce mitochondrial stress and central resistance to leptin and insulin, altering the adiposity set point. In parallel, we review emerging nutritional strategies based on polyunsaturated fatty acids (PUFAs), polyphenols, and short-chain fatty acids (SCFAs), and critically evaluate innovative technological platforms (nanoencapsulation, precision fermentation, and 3D food printing) designed to optimize nutrient bioaccessibility and restore adipose-CNS axis homeostasis, discussing current challenges for clinical translation. Full article

To enable the formulation design of 3D-printable surimi-based food systems, a surimi–flour composite batter was developed, and its printing parameters and formulation were systematically optimized using a food 3D printer, with a focus on printing accuracy, structural stability, and extrusion performance. The optimal printing parameters were identified as a flow rate of 50 mm/s, mixing time of 5 min, and syringe barrel volume of 100 mL, while the optimal formulation consisted of 25% surimi (based on flour weight), 65% water (based on total surimi–flour–water mass), and 6% butter (based on total formulation mass). Physicochemical and rheological analyses suggested that surimi promoted the transformation of bound water into immobilized water, thereby enhancing structural stability and interlayer adhesion of the printed constructs. Appropriate water addition improved hydration and extrudability, whereas butter enhanced viscoelastic properties and printing uniformity, likely through interfacial lubrication. These components collectively influenced the formation of a homogeneous gel network with pronounced shear-thinning behavior, which is essential for high-precision 3D printing. Overall, the integrated optimization of processing parameters and formulation enabled high-fidelity 3D printing of the surimi–flour composite batter, providing a formulation and processing reference for improving the printability of surimi-based composite systems in extrusion-based 3D food printing. Full article

Three-dimensional (3D) food printing enables personalized fabrication but requires materials with suitable printing properties. This study developed high internal phase Pickering emulsions (HIPPEs) stabilized by co-assembled whey protein isolate (WPI) with κ-carrageenan (κ-CA) in a binary system and with both κ-CA and curdlan gum (CG) in a ternary system. The aim was to clarify the distinct roles of anionic and neutral polysaccharides in regulating emulsion printability. Incorporation of 1.2% κ-CA and 1.6% CG optimized the three-phase contact angles of the binary and ternary particles to 78.84 ± 0.87° and 86.22 ± 0.74°, respectively. The ternary system exhibited significantly greater oil-phase wettability (p < 0.05). Rheological and textural analyses showed that κ-CA concentration primarily governed yield stress and self-supporting capacity in the ternary system, with an optimum at 1.2%. In contrast, CG incorporation was essential for improving thixotropic recovery and printing accuracy, with an optimum at 1.6%. The optimized ternary HIPPEs exhibited excellent 3D printing accuracy with a food-grade oil phase and surpassed the binary system in structural integrity and shape fidelity. These findings clarify the distinct yet complementary roles of anionic and neutral polysaccharides in modulating HIPPEs printability and provide a rational material-design strategy for developing high-performance food 3D-printing system. Full article

This study used black soldier fly protein (BSFP) as a base material and added 0%, 1%, 2%, 3%, 4%, and 5% of grape seed anthocyanidins (GSAs) to prepare composite gels. Through the combined use of low-field nuclear magnetic resonance, Fourier transform infrared spectroscopy, scanning electron microscopy, and rheometry, the relationships among GSA dosage (0–3%), gel structural properties (secondary protein conformation, water status, and microscopic morphology), and rheological printability were systematically evaluated. It was found that the better GSA content fell within 1–3%, and under this condition the extrusion-type 3D printing performance of the composite gels was significantly enhanced. At a 3% addition amount, the proportion of disordered conformations decreased (random coiling decreased from 15.93% to 15.46%), the ordered structure increased (β-sheet increased from 35.25% to 35.43%), and deformation resistance was enhanced. Low-field nuclear magnetic resonance showed an increase in the proportion of non-flowing water and an increase in physical constraints. Scanning electron microscopy showed a reduction in pore size and a thickening of pore walls, forming a denser 3D network. Rheologic analysis indicated that 3% GSA reached the maximum zero-shear viscosity (η₀) and that the storage modulus (G′) and loss modulus (G″) were higher in the experimental group than those in the control group. Printing fidelity increased from 45.73% in the control group to 60.08% in the 1% group, 62.14% in the 2% group, and 71.05% in the 3% group (p < 0.05). The 3–5% groups (fidelity: 71.05–75.66%) all achieved hollow cylindrical printing without collapse and had excellent self-supporting performance. However, excessive addition (4–5%) caused excess GSA to adsorb onto the protein skeleton surface, reducing the apparent viscosity and damaging the printing performance. Based on all the indicators, the composite gel with 3% GSA achieved the best balance between printability and structural integrity. Our research offers a new idea for using flavonoid compounds to improve the 3D printing performance of insect protein gels. The prepared composite gels can be used as food printing inks and applied to personalized nutrition customization, functional food development, and sustainable protein alternative product fields. Full article

Predicting printability and final texture in extrusion-based 3D printing of soft, self-supporting food gels remains challenging, particularly when realistic plant-based ingredients are used instead of simplified model systems. In this study, two plant protein–hydrocolloid inks based on commercial pea protein isolate (PPI) and chickpea protein concentrate (CPC) were developed and compared within the same hydrocolloid framework (0.36% low-acyl gellan gum and 1.00% xanthan gum). The formulations differed in protein ingredient level, moisture content, sorbitol concentration, and salt origin, allowing evaluation of how complete formulation design governs rheology, printability, and texture. The CPC-based ink showed higher yield stress than the PPI-based ink (158.10 ± 18.17 vs. 119.56 ± 18.84 Pa), whereas both inks exhibited similar shear-thinning behavior (n ≈ 0.35). Thixotropic recovery at 60 °C was limited in both systems (16–19%), while oscillatory tests revealed weak-gel behavior, with higher Bohlin gel strength for the PPI-based ink (65.69 ± 5.59 vs. 38.97 ± 2.08 kPa). Both formulations enabled continuous extrusion and the fabrication of self-supporting printed objects, although geometric fidelity of the internal infill remained limited, particularly in CPC samples. Compression testing showed that CPC gels were slightly stiffer and tougher, whereas PPI gels were more resistant to irreversible deformation. Overall, the results indicate that when commercial ingredients are used for food 3D printing purposes, rheology, printability, and final texture were governed primarily by the formulation design, rather than by protein source alone. Full article

This paper investigates the valorization of peanut shell powder (PSP), an abundant agro-industrial residue, as a biofiller for the development of sustainable 3D printable PLA-based composites for food packaging applications. A low-filled biocomposite containing 2.5 wt.% PSP was successfully processed into filament with dimensional tolerances suitable for fused deposition modeling printing. Thermal and melt flow analyses demonstrated that PSP marginally reduced the thermal stability of PLA while preserving its thermal transition temperatures and increasing the melt flow rate up to 51%. Differential scanning calorimetry revealed a slight increase in crystallinity in biocomposite filament compared to neat PLA pellets, mainly associated with thermo-mechanical processing of the extrusion, while the lower crystallinity degree relative to PLA extrudate suggested a negligible nucleating effect of PSP. To optimize print quality, different extrusion temperatures and infill flow rates were evaluated. The best mechanical performance was achieved at 200 °C and 130% flow rate, where reduced inter-filament porosity (5.2%) resulted in improved tensile strength and stiffness compared with the other printing conditions. Although mechanical properties remained lower than neat PLA, the material proved suitable for non-structural packaging applications. Prototype packaging boxes were fabricated and tested for the storage of fresh-cut melon. Compared with neat PLA packaging, the PLA-PSP system better preserved fruit firmness over 10 days, inhibited fungal growth, and delayed visible deterioration, highlighting the potential active role of PSP in food preservation. Anaerobic biodegradation tests conducted under mesophilic conditions confirmed that the addition of PSP did not hinder PLA biodegradability and slightly enhanced methane production. Overall, the results demonstrate that peanut shell waste can be effectively upcycled into functional 3D-printable biocomposites for sustainable packaging solutions. Full article

Consumption trends have shifted towards added-value, natural, less-processed, and more nutritious foods. Key factors shaping these trends include animal welfare, sustainability, globalization, cultural influences, socio-demographics, food safety, health, and nutrition. This structured and narrative review, following a systematic approach, analyzes future trends in food consumption, considers preclinical and clinical studies, and examines related industrial challenges. A comprehensive search across Scopus, Web of Science, and Google Scholar was conducted, including original articles and reviews on food consumption trends or industrial processes, using Boolean operators. Potential gaps and biases of the analyzed articles were also included. Of 8742 articles, 58 studies were included. It was found that animal welfare has led consumers to adopt plant-based alternatives, protein, and more sustainable food consumption. Rising health awareness has led to the development of personalized nutrition, functional, and nanoparticle-encapsulated nutrient-based foods. Physiologically, trends indicate improvements in body weight, glycemic control, and lipid profiles, whereas emerging formulations show promise in enhancing cognitive function and nutrient bioavailability. Industrial challenges include refining and scaling up new technologies, encouraging sustainable production practices, ensuring food safety, fulfilling consumer demands, and developing safe, nutritious, and functional foods. Compliance with global health regulations should be prioritized. Continued multidisciplinary research is essential to understand the impact of emerging food trends on consumer health. Full article

This study aimed to improve the mechanical integrity of Styrofoam membranes fabricated from post-consumer food packaging. To this end, 3D-printing byproduct—thermoplastic polyurethane (TPU) waste—was blended with polyimide (PI) in the membrane dope solution. The synthesized flat-sheet upcycled membranes were evaluated via scanning electron microscopy (SEM), water contact angle (WCA), and tensile testing, while separation efficiency was determined through bovine serum albumin (BSA) rejection and permeation trials. Findings indicate that incorporating TPU into the Styrofoam/PI matrix increased tensile strength by 50%, BSA rejection by 12.4%, and permeation by 33%. Compared with pristine Styrofoam membranes, tensile strength and BSA rejection improved by 240% and 46%, respectively. Although the blend membranes exhibited a reduction in water flux (from 214 to 162.5 LMH/bar) due to pore contraction, they maintained high rejection rates (~86%) for large macromolecules like PVP (1300 kDa). Furthermore, while all membranes remained hydrophilic, hydrophobicity scaled with TPU concentration. Full article

Developing functional foods that address both oxidative stress and physiological challenges like dysphagia is a critical frontier in personalized nutrition. This study investigates the multi-component synergy of Fu Ling Yin Zi (FLYZ), a traditional dietary therapy, and translates its functional properties into a 3D-printed dysphagia-friendly food. Using response surface methodology, the optimal FLYZ formulation was established at a 5:1:5 ratio of Poria cocos (Schw.) Wolf., Amygdalus communis Vas, and Citrus reticulata. Network pharmacology and molecular docking suggested that FLYZ’s active compounds (e.g., nobiletin, stigmasterol, tangeretin, l-SPD, glabridin, estrone) may mitigate oxidative stress via multiple targets (PTGS2, AKT1, TNF, ESR1, MMP9, and MAOA), with pathway analysis pointing to a potential role of the AKT1/GSK3β/HIF-1α axis. Subsequent in vitro cellular assays demonstrated that FLYZ enhanced antioxidant enzyme activities, reduced intracellular ROS, and modulated the expression of associated genes, supporting a potential link to this pathway. To actualize these functional benefits for patients with swallowing difficulties, a novel 3D-printing ink incorporating FLYZ and walnut oil within a hydrogel matrix (3% xanthan gum, 3% pectin, 1.5% carrageenan) was developed. The printed constructs exhibited excellent shape fidelity and, based on standardized IDDSI fork and spoon tests, were categorized as level 4 (pureed/extremely thick). Furthermore, a simulated in vitro digestion model showed that the colloidal network significantly protected FLYZ’s polyphenols and flavonoids, markedly improving their bioaccessibility and post-digestion antioxidant capacity. Collectively, this work establishes an integrated approach that combines predictive molecular profiling with advanced 3D food printing, thereby supporting the development of future foods tailored for personalized nutrition. Full article