Food and Bioprocess Technology最新文献

{"title":"Dynamic Mitigation and Prediction of PAH4 Accumulation in Refrigerated-Stored Deep-Fried Meatballs by Chitosan Nanoparticle–Methylcellulose Coating and Sesamol","authors":"Zun Wang,&nbsp;Ken Ng,&nbsp;Robyn Dorothy Warner,&nbsp;Regine Stockmann,&nbsp;Wenan Cai,&nbsp;Zhongxiang Fang","doi":"10.1007/s11947-026-04550-4","DOIUrl":"10.1007/s11947-026-04550-4","url":null,"abstract":"<div><p>Polycyclic aromatic hydrocarbons (PAHs) in deep-fried foods arise from both endogenous formation and exogenous transfer from frying oil, yet most mitigation strategies have been evaluated under static conditions without considering pre-frying storage. This study investigated the effect of refrigerated storage and deep-frying process on PAH accumulation in deep-fried meatballs by altering antioxidant stability, oxidative deterioration, and oil-mediated PAH migration. PAH levels increased with storage time, reflecting antioxidant depletion and enhanced oxidation-driven formation. The effectiveness of sesamol declined during storage, whereas the coating treatment showed more stable mitigation by limiting oil uptake, resulting in a shift in the dominant PAH formation pathway. The combined treatment maintained more consistent control over PAH accumulation and overall quality. A partial least squares model integrating antioxidant status, oxidation indicators, and oil-derived PAH contribution accurately predicted PAH levels with external validation. These findings establish a mechanism-informed and predictive framework for controlling PAH risks in deep-fried foods.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04550-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microwave-Assisted Block Freeze Concentration of Sour Cherry Juice: Process Efficiency and Physicochemical Properties","authors":"Faik Eren Tekinyıldız,&nbsp;Berkay Berk,&nbsp;Sevcan Ünlütürk","doi":"10.1007/s11947-026-04578-6","DOIUrl":"10.1007/s11947-026-04578-6","url":null,"abstract":"<div><p>Thermal evaporation for fruit juice concentration causes severe degradation of thermolabile bioactive compounds. This study investigated microwave-assisted thawing (MW) in the multi-stage block freeze concentration (BFC) of sour cherry juice (initial 10.7 ± 0.1°Bx), examining the impact of freezing temperatures (− 18 °C and − 24 °C) on efficiency and quality compared to conventional thawing (Conv) and vacuum evaporation (30°Bx LDC and 50°Bx HDC). Freezing at − 18 °C facilitated superior solute elution under volumetric microwave heating, achieving a concentration index (CI) of 4.09 ± 0.19 (43.77°Bx) for MW18 (frozen at − 18 °C and thawed by microwave). Conversely, rapid supercooling at − 24 °C reduced MW efficiency (CI of 3.36 ± 0.01; 35.95°Bx). Passive Conv24 reached the highest CI (4.73 ± 0.00; 50.60°Bx), but required significantly longer thawing times. MW concentrates exhibited lower viscosity profiles (4.71 ± 0.05 mPa.s for MW18 vs. 7.43 ± 0.02 mPa.s for Conv18) and better lightness preservation (L* = 10.03 ± 0.03 for MW18 vs. 5.83 ± 0.35 for Conv18). Furthermore, MW24 retained the highest total monomeric anthocyanin content (0.327 ± 0.013 mg cyanidin-3-glucoside/g dry solid) compared to thermal HDC (0.212 ± 0.019 mg/g) and Conv18 (0.195 ± 0.020 mg/g). Overall, when integrated with tailored freezing profiles, microwave-assisted BFC offers a rapid and high-quality alternative for juice concentration.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Surface Modification of Paper-Based Colorimetric Sensors via Filler Etching for Meat Freshness Monitoring","authors":"Bo Peng,&nbsp;Zhuoqun Qiao,&nbsp;Bingwen Zhu,&nbsp;Dayou Zhou,&nbsp;Jichao Qin,&nbsp;Fatang Jiang,&nbsp;Yingli Wang,&nbsp;Kao Wu","doi":"10.1007/s11947-026-04576-8","DOIUrl":"10.1007/s11947-026-04576-8","url":null,"abstract":"<div><p>Real-time and non-destructive monitoring of meat freshness is crucial for ensuring food safety and minimizing economic losses. In this study, a cost-effective colorimetric sensor was successfully developed using a facile hydrochloric acid etching strategy on printing paper substrate. The chemical etching partially removed CaCO₃ fillers from the cellulose matrix, successfully optimizing the substrate microstructure. Importantly, acidic environment on the surface spontaneously regulated the electronic state of the pH-sensitive dye to be demonstrated as the protonated form. Upon exposure to volatile amines, the pre-protonated sensor underwent a sharp color transition from light yellow to deep purple via a rapid deprotonation process, resulting in a highest sensitivity of 15.09 ppm⁻¹ and Δ<i>E</i>_max value of 115.37. When applied to real-time monitoring of pork and fish freshness, the sensor exhibited an excellent performance. Combined with machine learning algorithms, the sensor achieved a high classification accuracy (&gt; 98%) in predicting meat freshness stages. This research effectively extends the protonation enhancement theory in sensing performance improvement, providing a practical, efficient, and commercially viable technology for intelligent packaging and non-destructive food quality control.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148909799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustained-Release Chitosan/Gelatin Active Packaging Films Incorporating Quercetin-Loaded Zeolitic Imidazolate Framework-8 for Cherry Tomato and Grape Preservation","authors":"Kaixuan Gao,&nbsp;Jing Wang,&nbsp;Meilin Song,&nbsp;Xiaowen Xu,&nbsp;Shimin Chang,&nbsp;Tengfei Li","doi":"10.1007/s11947-026-04573-x","DOIUrl":"10.1007/s11947-026-04573-x","url":null,"abstract":"<div><p>Biodegradable active packaging films with sustained antioxidant and antibacterial activity are promising for fresh produce preservation, but direct addition of natural active agents often causes poor dispersion, low stability, and burst release. Herein, quercetin-loaded zeolitic imidazolate framework-8 nanoparticles (Qu@ZIF-8) were prepared by a co-precipitation method and incorporated into a chitosan/gelatin (CS/Gel) matrix to fabricate sustained-release active films. Structural analyses confirmed quercetin loading while preserving the crystalline and porous features of ZIF-8. Qu@ZIF-8 improved the water resistance, UV-light shielding, mechanical strength, and water vapor barrier properties of CS/Gel films. At 9 wt% Qu@ZIF-8, tensile strength increased from 5.42 to 11.07 MPa, and water vapor permeability decreased from 5.85 × 10⁻¹¹ to 4.86 × 10⁻¹¹ g m⁻¹ s⁻¹ Pa⁻¹. Release tests in food simulants showed that CS/Gel-Qu@ZIF-8 films reduced initial burst release and produced a more sustained quercetin migration profile than films containing free quercetin. The optimized film showed DPPH and ABTS radical scavenging activities of 77.51% and 70.34%, respectively, and reduced <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> survival to 1.9% and below 1.0%, respectively. The biocompatibility and environmental compatibility of the system were demonstrated by hemolysis, Caco-2 cytotoxicity, and bean sprout growth assays. In storage trials, CS/Gel-Qu@ZIF-8 better maintained the appearance, physicochemical quality, and sensory attributes of both cherry tomatoes and grapes, while reducing yeast and mold growth. This study provides a feasible strategy for biodegradable sustained-release packaging films for fresh produce preservation.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148909773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Solution-Blown Nanofibers for Fruit and Vegetable Preservation Packaging: From Process Control to Industrial Translation","authors":"Xingchen Kong,&nbsp;Xu Yang,&nbsp;Jiaxin Liu,&nbsp;Yuxin Zhang,&nbsp;Yue Ren,&nbsp;Mei Guo,&nbsp;Jiajun Guo,&nbsp;Jiaxin Chen,&nbsp;Guishan Liu","doi":"10.1007/s11947-026-04559-9","DOIUrl":"10.1007/s11947-026-04559-9","url":null,"abstract":"<div><p>Postharvest deterioration of fruits and vegetables remains a major challenge for shelf-life extension, quality retention, and supply-chain sustainability, highlighting the need for packaging technologies that combine functional efficacy with industrial feasibility. Solution blow spinning (SBS) has emerged as a promising nanofiber fabrication strategy for fruit and vegetable preservation packaging because of its relatively high productivity, simple equipment configuration, and compatibility with diverse polymer systems and bioactive compounds. This review systematically summarizes recent advances in solution-blown nanofibers (SBNFs) for fruit and vegetable preservation packaging, with emphasis on the relationships among process control, fiber structure, functional performance, and industrial translation. First, the fundamental principles of SBS and its technological positioning relative to other fiber-forming methods are discussed. The roles of solution properties, processing parameters, and environmental conditions in fiber formation and structural regulation are then critically analyzed. The review further evaluates the principal functional attributes that determine the preservation performance of these materials, including barrier properties, antioxidant and antimicrobial activities, as well as mechanical and thermal stability. Representative applications in fruits and vegetables are highlighted, with particular attention to emerging microfluidic-assembled and microfluidic blow spinning (MBS) that offer improved control over fiber architecture and active compound delivery. Finally, the major challenges related to commercialization are discussed, including scale-up manufacturing, process reproducibility, production cost, solvent selection, solvent recovery and residue control, sustainability, and regulatory acceptance. Overall, SBNFs show potential for commercial application in fruit and vegetable preservation packaging.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148909774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Olive Tree By-products as a Source of Bioactive Molecules","authors":"Mubshra Naseer,&nbsp;Francesco Fancello,&nbsp;Mario Santona,&nbsp;Pierfrancesco Deiana,&nbsp;Maria Giovanna Molinu,&nbsp;Amira Salim,&nbsp;Severino Zara","doi":"10.1007/s11947-026-04558-w","DOIUrl":"10.1007/s11947-026-04558-w","url":null,"abstract":"<div><p>The olive sector generates millions of tons of annual residues including leaves, pomace, pits, olive mill wastewater, and table olive effluents that impose an environmental burden while harboring structurally diverse, high-value phenolic bioactives including hydroxytyrosol, oleuropein, tyrosol, ligstroside, oleacein, and oleocanthal. Despite growing interest in valorizing these matrices within a circular bioeconomy framework, a fragmented literature has obscured the most productive sources, dominant bioactive profiles, and scalable processing routes relevant to the food industry. This review comprehensively examines the phenolic composition, green extraction technologies, antimicrobial, antioxidant, and anti-inflammatory mechanisms, and food-system applications of the principal olive by-product streams. Key findings reveal that olive leaves deliver the highest oleuropein concentration (up to 160 g/kg DW), olive mill wastewater supplies the richest free hydroxytyrosol pools (50–300 mg/L), and olive pomace provides oleacein and oleocanthal at commercially relevant levels. Antimicrobial efficacy against priority foodborne pathogens including <i>Listeria monocytogenes</i>, <i>Escherichia coli</i> O157:H7, and <i>Salmonella enterica</i> operates through simultaneous membrane disruption, enzyme inhibition, reactive oxygen species generation, metal chelation, and quorum-sensing interference. Validated food-system applications include phenolic nanocomposite coatings, pH-responsive smart packaging films, and microencapsulated functional ingredients with preserved bioactivity over extended storage. Future research should prioritize standardized characterization protocols, AI-assisted biorefinery optimization, and robust in vivo bioavailability validation to bridge the gap between demonstrated bioactive potential and commercially viable, clean-label food preservation solutions.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04558-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148909397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Acid Pre-exposure Enhances the Susceptibility of Escherichia coli O157:H7 to High-pressure Processing Through Physiological Impairment","authors":"Haeun Jeong,&nbsp;So-Seum Yong,&nbsp;Jae-Ik Lee,&nbsp;Dong-Hyun Kang,&nbsp;Sang-Hyun Park","doi":"10.1007/s11947-026-04570-0","DOIUrl":"10.1007/s11947-026-04570-0","url":null,"abstract":"<div><p>The physiological history of bacterial cells can influence their resistance to nonthermal preservation. This study examined whether acidic pre-exposure at different temperatures alters the susceptibility of <i>Escherichia coli</i> O157:H7 to high-pressure processing (HPP). Three strains were exposed to pH 4 or pH 6 at 5°C or 25°C for 24 h and then treated at 400 MPa for up to 180 s. Survival was assessed by direct plating and recovery-based enumeration, and membrane fatty acid composition, physiological responses, and stress-related gene expression were analyzed. Cells pre-exposed to pH 4 were more susceptible to HPP than those pre-exposed to pH 6 at both temperatures. After 180 s of HPP, pH 4-exposed cells were below the detection limit by direct plating, whereas pH 6-exposed cells showed greater survival and recovery. pH and temperature altered membrane composition, but the weighted average melting temperature (WAMT) was affected mainly by temperature. pH 4 exposure increased membrane damage and, depending on temperature, elevated intracellular ROS and reduced esterase or respiratory-chain dehydrogenase activity. Stress-response, recovery, and membrane-maintenance genes were upregulated after pH-4 exposure. These findings indicate that 24 h of acidic pre-exposure induces an acid-injured state with compensatory stress responses, increasing the HPP susceptibility of <i>E. coli</i> O157:H7.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An Intelligent Modified-Atmosphere Platform Integrating Closed-Loop Gas Control and Data-Driven Quality Prediction for Oyster Preservation","authors":"Jiahao Yu,&nbsp;Chuiyu Kong,&nbsp;Wentao Huang,&nbsp;Ying Xu,&nbsp;Xiaoyi Xing,&nbsp;Marija Brkić Bakari,&nbsp;Yongman Zhao,&nbsp;Ruiqin Ma","doi":"10.1007/s11947-026-04567-9","DOIUrl":"10.1007/s11947-026-04567-9","url":null,"abstract":"<div><p>Postharvest quality deterioration and the limited controllability of conventional modified-atmosphere processes constrain the storage and distribution of oysters, a high-value yet highly perishable commodity. Conventional Modified Atmosphere Packaging (MAP) systems are limited by open-loop control hysteresis and a lack of dynamic quality prediction, impeding precise environmental regulation and informed logistics decision-making. To address these limitations, this study developed an oyster-specific “Sensing-Control-Prediction” platform that integrates real-time gas monitoring, PLC-based closed-loop CO₂/O₂ regulation, point-wise Total Viable Count (TVC) estimation, and microbial-kinetics-based shelf-life prediction within a common operational framework. Rather than introducing new component algorithms, the principal contribution of this work lies in the product-specific system implementation and experimental validation of these established control and prediction techniques. The platform was evaluated using whole in-shell and half-shell oysters under 11 storage treatments covering different temperatures and MAP compositions. Repeated control trials showed that, compared with conventional PID, Fuzzy-PID reduced mean settling time by 55.5%, overshoot by 70.8%, steady-state absolute error by 88.6%, and disturbance recovery time by 42.0% across the investigated <span>({mathrm{C}mathrm{O}}_{2})</span> and <span>({mathrm{O}}_{2})</span> setpoints. For current-state quality assessment, the Optuna-MLP achieved an <span>({R}^{2})</span> of 0.9386 on the held-out test set. In the microbial-kinetics module, the initial TVC was treated as a presentation-specific baseline rather than as a MAP-dependent parameter. The secondary models explained 93.45% and 93.33% of the treatment-level variation in <span>(mathrm{l}mathrm{n}left({upmu}_{mathrm{m}mathrm{a}mathrm{x}}right))</span> and <span>(mathrm{l}mathrm{n}left(mathrm{L}mathrm{P}mathrm{D}right))</span>, respectively. The resulting shelf-life estimates showed an <span>({R}^{2})</span> of 0.9143 and an RMSE of 0.2746 d relative to the treatment-specific primary-model references. The improved regulation performance indicates potential process efficiency benefits by shortening atmosphere establishment time and reducing concentration deviations, but also provides a digital tool for dynamic quality management in cold chain logistics.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Airflow Rate and Electric Field Strength in the Tribo-Electrostatic Separation of Pulse Flour","authors":"Meenakshi Sundaram G. S,&nbsp;Emiola-Sadiq T.,&nbsp;Agu O.S.,&nbsp;Zamani S.,&nbsp;Meda V.,&nbsp;Zhang L.","doi":"10.1007/s11947-026-04553-1","DOIUrl":"10.1007/s11947-026-04553-1","url":null,"abstract":"<div><p>Recent growth in the plant-based ingredients market, partly fueled by a rising population, has made value addition to foods important. Using tribo-electrostatic separation, a green and sustainable dry fractionation technique, the effects of airflow rate and electric field strength on the separation and enrichment of protein from starch-containing pulse flours were investigated. The pulse flour samples were sourced from two different Saskatchewan pulse growers. An optimal combination of an electric field strength of 20 kV cm⁻¹ and an airflow rate of 5 L min⁻¹ out of 4 electric field strengths and 3 airflow rate levels was selected for further investigation on tribocharging material. The electrostatic separation was optimized with five different tribocharging materials to study the effect of tribocharging tube material on protein enrichment and separation efficiency. Results showed that electric field strength and airflow rate significantly influenced the protein content of the separated fractions. The tribocharging material influenced mass yield and protein content, while the samples affected the maximum protein content after separation. The results offer a promising pathway for large-scale applications in the electrostatic separation process as a sustainable dry fractionation technique.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lignans as Functional Antioxidants in Food Systems: A Review on Its Structural Insights, Extraction Strategies, Mechanisms, and Implications in Food Industrial Applications","authors":"Aastha Dewan,&nbsp;Manisha Malik,&nbsp;Akash Kumar,&nbsp;Swati Joia,&nbsp;Ashwini M,&nbsp;Sharath Kumar N","doi":"10.1007/s11947-026-04569-7","DOIUrl":"10.1007/s11947-026-04569-7","url":null,"abstract":"<div><p>Increasing consumer demand for clean-label ingredients has prompted food processors to explore naturally sourced compounds and its derivatives as a replacer or substitute to the conventionally used synthetic additives. In a sustained response to this research alignment, lignans, dimeric phenylpropanoid compounds, occurring in diverse vegetal sources have gained significant traction as next-generation functional antioxidant molecule. As a critical regulator of cellular homeostasis, lignans are often conveyed with its ability to elicit the release of nuclear factor erythroid 2-related factor-2 (Nrf-2). This review aims to expand its therapeutic potential into food and bioprocess functionary by elucidating its structural diversity, reviewing its conventional and novel extraction techniques and its utilization as antioxidant molecules in diverse food matrices. The spatial electron delocalization accompanied by stereo-configuration of hydroxyl group of phenolic lignans and its response towards food microenvironment can be articulated as regulating factor for its anti-oxidative benefits. Furthermore, its effective isolation shall accumulate the principle of cell breakage and subsequent separation of bound lignans. However, the issues of limited recovery, solubility barrier, poor stability concern, and its matrix incompatibility with the existing food systems have critically undermined the success of lignans in food systems. Amalgamation of lignans in different food systems such as dairy, meat, baked goods, beverages, and edible oils demonstrate its role as oxidative stability enhancer, shelf-life improver, and nutritional quality enhancer. The structure-functional characteristic of lignans in inhibiting the free radical chain reaction in food systems has an intricate relationship with chemistry and interaction with the processing technology of the foods. With consistent emphasis, a proper justification for its enhanced stabilization could revolutionize the goals of food industry 4.0 with the key deliverables of enhanced safety, acceptable quality, and improved nutritional profile in foods.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927077","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}