Search Results (1,808)

Selecting appropriate plant material is essential for successful vegetable production, as it directly affects product quality, market value, and consumer satisfaction. While major vegetable species already have stable markets, there is growing demand for innovative, healthy, and sustainable products, driving continuous development in the sector. This study provides an overview of novel vegetable products, ranging from native resources to recent innovations in widely consumed crops. Special emphasis is placed on neglected species, particularly edible halophytes, which offer high nutritional value and strong potential under climate change conditions. The study also examines unconventional plants not traditionally used as vegetables, which can contribute to diversifying diets and supporting local economies. At the same time, the vegetable industry continues to innovate by developing new products from common species, taking advantage of their variability in size, shape, color, and taste, including the rising trend of miniaturized vegetables. In addition, the concepts of “superfoods” and functional foods are critically analyzed to clarify their respective significance and distinguishing characteristics. The role of branding is also highlighted due to its increasing influence on consumer preferences. Overall, the study integrates contributions from farmers, industry, and researchers to expand vegetable diversity, promote innovation, and enhance product quality and consumer satisfaction. Full article

A novel low-molecular-weight water-soluble oligosaccharide fraction (LBPP-1) was prepared from lotus bee pollen via microwave-assisted extraction, followed by Sevag deproteinization and diethylaminoethyl (DEAE)-cellulose-52 chromatography purification. Ion chromatography (IC) indicated a glucose-rich composition (84.6 mol% glucose), with minor amounts of arabinose, glucosamine, and galactose. Fourier transform-infrared spectroscopy (FT-IR), methylation analysis, and ¹H nuclear magnetic resonance (NMR) collectively supported the assignment of LBPP-1 as a glucan-rich, structurally heterogeneous oligosaccharide fraction containing candidate →4)-Glcp-rich domains and minor arabinose/galactose-related linkages. However, the marked difference between the IC composition and the sugar-type distribution estimated from PMAA peak areas limits quantitative interpretation of the residue proportions and branching architecture. Furthermore, in vitro biological assays demonstrated that LBPP-1 significantly attenuated lipopolysaccharide (LPS)-induced inflammatory responses in RAW264.7 macrophages. It effectively reduced the secretion of nitric oxide (NO) and the levels of inducible nitric oxide synthase (iNOS), interleukin (IL)-6, and tumor necrosis factor (TNF)-α in RAW264.7 macrophages. Reverse transcription–quantitative polymerase chain reaction (RT-qPCR) analysis further revealed that LBPP-1 selectively suppressed the mRNA expression of cyclooxygenase-2 (COX-2), IL-1β, IL-6, iNOS, and transforming growth factor (TGF)-β1. These findings collectively suggest that LBPP-1, as a bioactive carbohydrate fraction derived from lotus bee pollen, holds promise as a natural functional food ingredient for managing inflammation-related conditions. Full article

Rice protein peptides, abundant byproducts of rice processing, represent a sustainable source for developing novel nutritional delivery systems. To address the low bioavailability of traditional calcium supplements, this study aimed to fabricate a high-performance calcium-chelating complex (RPP-Ca) and elucidate its functional mechanism. The synthesis process was systematically optimized, yielding a maximum calcium-binding capacity of 93.98 ± 1.99 mg/g under optimal conditions (pH 10, 70 °C, 50 min reaction time, peptide-to-calcium mass ratio of 2:1). Physicochemical characterization utilizing scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) confirmed successful chelation, revealing significant microstructural reorganization and enhanced thermal stability compared to native peptides. Functional validation via in vitro Caco-2 cell models and in vivo calcium-deficient mouse models demonstrated that RPP-Ca significantly promotes intestinal calcium absorption and osteogenesis. Mechanistically, these effects were mediated through the activation of the TRPV6-Calbindin9k signaling axis. These findings underscore the potential of industrial rice protein peptides as an effective and bioavailable calcium fortification ingredient, providing a theoretical basis for the high-value utilization of rice byproducts in functional foods. Full article

Lactic acid bacteria (LAB) are the core functional microbes in strong-flavor Baijiu brewing. Through lactate metabolism, they maintain the ecological balance of the fermentation pit, regulate the synthesis of organic acids and esters, and thus critically influence flavor compound formation and quality stability. Current research focuses on screening functional LAB strains and analyzing fermentation mechanisms and metabolic networks, yet challenges remain regarding complex species lineage, unclear ecological interaction mechanisms, and difficulties in dynamic regulation. This review summarizes LAB diversity in the brewing system, their metabolites and regulation, community interaction networks, niche advantages, and diversified applications. Specifically, it investigates LAB species in distinct ecological niches such as fermented grains (Jiupei), pit mud, and Daqu; clarifies metabolic pathways and products and their associations with flavor substances; and evaluates dynamic changes in LAB during brewing and interactive mechanisms with other fermentative microorganisms. In addition, the review presents findings on probiotic functions of LAB, their applications in food preservation, and their roles in environmental protection, and proposes future research directions. The aim is to provide novel insights for functional utilization of LAB in the brewing system and quality enhancement of Baijiu, as well as a reference for broader and diversified applications. Full article

Cardiovascular diseases remain the top cause of death worldwide, with atherosclerosis as a key underlying factor. Natural bioactive ingredients from functional foods are increasingly sought after for preventing chronic metabolic and heart conditions due to their safety and suitability for long-term use. Octacosanol is a naturally occurring long-chain fatty alcohol primarily isolated from plant waxes, including rice bran wax and sugarcane wax. Emerging evidence indicates that octacosanol exhibits promising antioxidant properties and may exert protective effects against atherosclerosis through modulation of lipid metabolism and endothelial function. Unlike statins, which can cause side effects over time, octacosanol works gently through several pathways: it protects blood vessel lining by clearing reactive oxygen species and activating endothelial nitric oxide synthase (eNOS); reduces vascular inflammation by blocking nuclear factor kappa-B (NF-κB) and mitogen-activated protein kinase (MAPK) signaling; moderates lipid metabolism by lowering 3-hydroxy-3-methylglutaryl-coenzyme A (HMG-CoA) reductase activity and proprotein convertase subtilisin/kexin type 9 (PCSK9) expression; and suppresses excessive platelet aggregation to reduce thrombotic risk. When taken alongside statins, it boosts lipid control while easing statin-related side effects. With its excellent safety profile, octacosanol is an ideal natural ingredient for functional foods, offering a novel multi-target dietary approach to support long-term cardiovascular health. Full article

Cyclodextrins are cyclic carbohydrates capable of forming inclusion complexes with a wide range of molecules, thereby improving their solubility, stability, and bioavailability. Traditionally, cyclodextrins have been extensively applied in the food industry owing to their functionality and safety profile. However, their use in cosmeceuticals, a rapidly growing area that lies between cosmetics and pharmaceuticals, remains relatively underexplored. Given the increasing demand for scientifically validated, high-performance skincare formulations, cyclodextrins are emerging as promising compounds that can address several formulation challenges. The principal question is whether cyclodextrins represent a worthwhile investment for the future of cosmeceutical innovation. This article aims to provide a comprehensive, evidence-based overview of the current and potential roles of cyclodextrins as safe, effective, and multifunctional carriers in advanced skincare science. The current state of research on the application of cyclodextrins in cosmeceutical formulations is evaluated, with particular focus on active ingredients commonly used in dermatological care, such as vitamins A and C, coenzyme Q10, kojic acid, arbutin, and UV filters. For each of these compounds, relevant in vitro, in vivo, and clinical studies are reviewed in order to assess how cyclodextrin complexation influences key parameters, including solubility, stability, controlled release, skin penetration, and the reduction in adverse reactions. In addition, the use of cyclodextrins in the treatment of dermatological conditions such as acne, psoriasis, and rosacea is examined, highlighting their potential value, particularly in combination with azelaic acid and salicylic acid, well-known agents used to manage these conditions. Beyond their advantages, the limitations and challenges that currently restrict broader implementation of cyclodextrins in cosmeceuticals are also discussed, including cost variability, solubility constraints with certain substances, formulation incompatibilities, and regulatory considerations. Future perspectives are explored, particularly the development of novel modified and amphiphilic cyclodextrins, as well as their integration into nanotechnology-based systems and into intelligent, personalized skincare. Full article

Existing anti-aging drugs are often limited by toxicity and resistance. In contrast, natural substances derived from food resources, edible plants, and agricultural by-products offer advantages such as low toxicity and suitability for dietary intake. Utilizing these resources aligns with sustainable development goals by promoting the valorization of food waste and functional food development; however, their complex composition makes traditional discovery inefficient and resource-intensive. Machine learning (ML) provides a powerful, sustainable in silico solution. By analyzing vast datasets, computational models can rapidly screen thousands of candidates, significantly reducing the chemical waste and time associated with traditional wet-lab screening. This review focuses on the current status of food-derived anti-aging bioactives and the emerging ML-based perspectives in this field. Key natural compounds and plant extracts are discussed, highlighting their dietary origins and mechanisms. Furthermore, we explore how advanced algorithms accelerate the identification of novel bioactives. Importantly, we address current translational gaps, including the need for explainable AI, ADME (Absorption, Distribution, Metabolism, and Excretion) prediction, and the standardization of complex mixtures. Overcoming these bottlenecks is essential for the sustainable development of effective, food-based anti-aging ingredients. Full article

Interest in plant proteins and functional foods in the consumer diet is growing rapidly. One way to ensure food security is to diversify protein sources through the development of new plant varieties. This is of particular importance in the current era of climate change, when many historically cultivated varieties may be at risk. Due to their high protein content and favorable amino acid profile, soybeans have a wide range of nutritional and technological applications. The objective of this study was to asses a novel European black soybean variety that was obtained through phenotypic selection and stabilized across successive generations. The present study undertook a thorough evaluation of the chemical composition of the black soybean breeding line PLBPB1/24 and the commercial yellow soybean variety “Abelina”. The study, which employed analytical methods such as GC-FID, ICP-OES, ion-exchange chromatography, and spectrophotometric assays, revealed that PLBPB1/24 had a higher fat content, twice the amount of free amino acids (0.564 vs. 0.279 g/100 g), and an increased iron content (by 8%), while having a lower content of undesirable trypsin inhibitors (by 26%) compared to “Abelina”. These results confirm the potential of this new variety as a valuable source of nutrients, particularly in functional foods and plant-based diets. Full article

Salmonella Typhimurium monophasic variant (STm) has emerged as a novel predominant serovar in global foodborne Salmonella outbreaks. In our previous study, the two-component regulator OmpR was significantly upregulated in STm under disinfectant stress. However, effects of ompR deletion on stress tolerance and pathogenicity of this pathogen remained unclear. Therefore, this study aimed to systematically investigate the function of ompR in the adaptation of STm to food/food processing environments (e.g., disinfectants, thermal treatment, and high-salt preservation) and virulence. An isogenic ΔompR mutant was constructed using homologous recombination, and its phenotypic changes relative to the wild-type strain were evaluated, including bacterial growth, motility, stress resistance (thermal, osmotic, acid, and oxidative stress), and in vivo virulence in ICR mice. The results revealed that the deletion of ompR significantly decreased bacterial tolerance to multiple tested stresses, including thermal (50 °C, 55 °C, 60 °C), osmotic (10%, 20%, 30% NaCl), acid (pH = 3, 4, 5), and oxidative (1 mM, 2 mM, 5 mM H₂O₂) stresses. Additionally, the ΔompR mutant exhibited markedly reduced swimming and swarming motility compared to the wild-type strain. In the ICR mice infection model, the ΔompR mutant showed significantly attenuated virulence (100% survival rate within 7 days post-infection), with significantly lower bacterial loads in the liver, spleen and intestine. Transcriptome analysis showed that compared with the wild-type strain, the ΔompR mutant strain exhibited significant upregulation of fimbriae-related genes and downregulation of flagellar biosynthesis and virulence-related genes, thereby affecting bacterial adhesion, biofilm formation, flagellar assembly and virulence expression. Collectively, these findings suggest that ompR contributes to the adaptation of STm to food/food processing environments and virulence, and this gene may provide potential targets for future research to control STm contamination in food production systems. Full article

Due to limitations in stability, solubility, and functional properties, natural proteins often fail to meet the demands of industrial production. Traditional chemical or enzymatic methods for protein modification suffer from high costs and the generation of numerous byproducts. In contrast, physical techniques offer a new approach to the green modification of macromolecules by inducing structural changes in proteins. Based on these techniques, the construction of protein–polyphenol composite systems is considered an effective strategy for enhancing food quality. This article systematically reviews the molecular mechanisms by which physical fields regulate protein–polyphenol interactions, summarizes how physical techniques improve the functional properties of composite systems and their applications in food, and aims to provide theoretical support for the development of novel functional food ingredients and their industrial applications. Full article

The increasing demand for sustainable, plant-based, gluten- and egg-free options is stimulating innovation in pasta products. The present work was aimed at investigating the effect of acorn flour (AF) at 50% (A50) and 100% (A100) in gluten-free and egg-free clean label tagliatelle, compared to a rice flour-based version (CTRL). A hydrogel consisting of carob seed flour and xanthan gum was used to reproduce the viscoelastic properties of gluten. Samples were analyzed for their rheological, physicochemical, nutritional, and sensory properties. The use of AF elevated the elastic modulus (G′), phenolic content, antioxidant activity, lipid content, and fiber content. The sample A100 was a “source of fiber”, according to EC Reg. 1924/06. In terms of cooking behavior, the incorporation of AF induced an increase in the water absorption index (WAI), the swelling index (SW), and a higher cooking loss. The addition of AF also resulted in a greater firmness at the cutting test and a brown color. The acorn tagliatelle had a fruity odor and flavor note. Based on these findings, AF could be a valid option in novel functional food prototypes, and also in gluten-free, egg-free and vegan versions. Full article

Sericin-derived oligopeptides (SDOs) from the Bombyx mori yellow silk cocoons show strong bioactive properties. However, clinical safety data on SDOs produced by specific enzymatic hydrolysis with a particular serine-rich (20.5%) and aspartic acid-rich (16.9%) composition is required to obtain regulatory approval as a novel food ingredient. This Phase 0 randomized, double-blind, placebo-controlled trial evaluated the short-term safety, tolerability, and gut microbiota effects of SDOs supplementation in healthy adults. Forty-two healthy volunteers were randomized (1:1:1) to receive daily doses of placebo, 0.9 g SDOs or 1.8 g SDOs for eight weeks. Primary safety endpoints included vital signs, hematology, and comprehensive clinical chemistry (renal and hepatic functions). Secondary outcomes included lipid profiles, oxidative stress markers (hs-CRP, TAC, SOD, MDA) and gut microbiota composition analyzed by 16S rRNA metagenome sequencing. Forty-one participants (97.6%) completed the study with high compliance (>98%). No serious adverse events were reported. All primary clinical parameters remained within clinically normal ranges, and no significant differences between groups were observed throughout the study (p > 0.05). No adverse effects on fasting blood glucose, lipid profiles or systemic oxidative stress were observed after SDOs supplementation. Importantly, 16S rRNA sequencing analysis showed that SDOs maintained gut microbial homeostasis throughout the 8-week intervention period, with Bacteroidetes and Firmicutes as the predominant phyla in the core community structure. Oral intake of enzymatically generated SDOs up to 1.8 g/day in healthy adults was well-tolerated with only occasional mild and transient gastrointestinal symptoms that did not appear to be dose-dependent. These first preliminary findings suggest a favorable safety profile for this unique peptide preparation, supporting its potential evaluation as a novel food ingredient and providing a reasonable basis for future, larger-scale trials to evaluate its efficacy in metabolic health. Full article

Date syrup is a product processed from date (Phoenix dactylifera L.) flesh through a multi-unit operation process. This nutritious liquid is rich in carbohydrates, dietary fibres, polyphenols, minerals, and vitamins, and may provide functional and bioactive compounds with potential health-promoting properties. In this review, a summary of current literature related to the technological aspects of date syrup production was given with a focus on traditional, conventional, and novel extraction methods. Further, a systematic analysis of available data describing the compositional quality of date syrup based on biochemical, functional, antioxidant, and pro-healthy properties was highlighted. Finally, the potential applications of date-based syrup in several fields of food industry were discussed by highlighting the importance of using date syrup as an emerging alternative for sugar substitution in numerous food products and formulations. Full article

Cannabidiol (CBD) has gained increasing attention as an ingredient in dietary supplements and functional foods due to its potential health-promoting properties. As a major non-psychoactive phytocannabinoid derived from Cannabis sativa L., CBD has been associated with anti-inflammatory, antioxidant, and neuroprotective effects. However, its application in nutraceutical products remains challenging because of its low and variable oral bioavailability, limited long-term safety data, and ongoing regulatory requirements. In the European Union (EU), CBD-containing products are classified as Novel Foods and require a comprehensive safety assessment before market authorisation. This review summarises current knowledge on CBD in dietary supplements, providing an overview of its chemical characteristics, routes of administration, and the key factors influencing its absorption and pharmacokinetics. It also reviews the main CBD formulations available in dietary supplements, including oils, capsules, gummies, and e-liquids, with particular emphasis on their characteristics relevant to CBD stability and bioavailability, as well as current regulatory frameworks. Finally, the major scientific and technological challenges associated with CBD-containing dietary supplements are highlighted. Full article

The development of functional yogurt products enriched with plant-derived ingredients and biologically active compounds represents a promising strategy to improve the nutritional, probiotic, and antioxidant properties of fermented dairy foods. The aim of this study was to evaluate how plant-derived ingredients (whole-meal flour from sprouted wheat grain and a protein-rich functional ingredient derived from hemp press cake), used individually or in combination with curcumin- or ergosterol-enriched Saccharomyces cerevisiae biomass, influence the physicochemical, structural-mechanical, probiotic, antioxidant, and sensory characteristics of yogurt products. Two forms of yeast biomass were used as enrichment agents: one containing encapsulated curcumin and the other with a high ergosterol content. Milk mixtures were supplemented with yeast biomass containing 34.0 mg/g encapsulated curcumin or 10.55 mg/g ergosterol. Additionally, whole-meal flour from sprouted wheat grain or the hemp-derived protein ingredient was incorporated into the yogurt products at concentrations of 2–3%. These ingredients were tested both individually and in combination to identify optimal formulations that would confer novel properties to the final products. Based on the conducted studies, it was found that the addition of enriched yeast biomass and the protein ingredient resulted in a denser and more uniform structure in the yogurt products compared to those of the control. The titratable acidity of the experimental formulations ranged from 80.2 to 91.8 °T, while pH values ranged from 3.79 to 4.04. Compared with the control sample, these changes indicate enhanced lactic acid fermentation activity. The number of probiotic microorganisms in the experimental samples reached 1.6 × 10⁷–6.4 × 10⁷ MPN/g, exceeding those of the control by an order of magnitude. The type of plant ingredient used significantly determined the technological properties of the finished product. Compared with the control sample, yogurt products supplemented with the hemp press cake-derived protein ingredient exhibited higher protein content (33–34% on a dry matter basis), increased viscosity (2.5–2.6 Pa·s), and reduced syneresis (values of 16.1 mL). The whole-meal flour from sprouted wheat grain exhibited a more pronounced stimulating effect on the growth of probiotic microflora. Enrichment of yogurt products with yeast biomass also increased antioxidant activity: the AOA (DPPH) value increased to 69–84% compared to ~62% in the control. Biotesting using Paramecium caudatum, a sensitive protozoan model widely used for rapid assessment of biological compatibility, toxicity, and the relative biological value of food systems, demonstrated a statistically significant increase (p < 0.05) in protozoan growth to 104–106% compared with the control sample, suggesting the absence of toxic effects and the potential bioavailability of yogurt matrix components. This data confirm the potential of using enriched yeast biomass in combination with plant ingredients for creating probiotic yogurt products with improved structural and functional properties. Full article