Applied Food Research最新文献

{"title":"Nutrigenomics and personalized diets - Tailoring nutrition for optimal health","authors":"Divya Chaudhary ,&nbsp;Diksha Guleria ,&nbsp;Himanshi Aggarwal ,&nbsp;Vaibhav Mishra ,&nbsp;Abhishek Chauhan ,&nbsp;Laurent Dufossé ,&nbsp;Naveen Chandra Joshi","doi":"10.1016/j.afres.2025.100980","DOIUrl":"10.1016/j.afres.2025.100980","url":null,"abstract":"<div><div>Human health has long been understood to be severely affected by diet. Disturbed lifestyle and diets have led to an increase in metabolic disorders, resulting in high rates of mortality and morbidity. However, personalized nutrition, revolutionized by omics technologies, can address these disorders and enable doctors to anticipate the best treatment for patients. Omics along with nutrigenomics, explores how genes react to specific bioactive compounds in food within the human body. Since individuals vary in dietary response due to unique physiological and genetic factors, personalized nutrition considers gene polymorphisms to tailor diets. In addition, systems biology tools like proteomics, transcriptomics, and metabolomics work alongside statistical methods to analyse genetic variation and gut microflora differences that influence metabolic health through food bioactives. The blending of technologies like nutrigenomics and artificial intelligence is necessary to integrate multiple data sets, analyse numerous variables, build databases to support ethical guidelines and decision-making, identify underlying risk factors, and uncover biological mechanisms that enable the early diagnosis and prevention of complex diseases. Whereas personalized diets, shown to enhance the efficacy of medical treatments, offer a promising preventive strategy for conditions like obesity, cancer, and cardiovascular diseases. The nutrigenomic approach promotes “eating the food that not only your taste buds but your genes want,” emphasizing diet’s role in personalized health. This article explores the field of nutrigenomics and personalized nutrition, with a focus on how food’s bioactive compounds influence genes to maintain health, prevent diseases, and optimize well-being. It highlights the relationship between genetic polymorphisms and conditions like cardiovascular disease and metabolic disorders, showcasing advancements from genome sequencing and omics technologies.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100980"},"PeriodicalIF":0.0,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fingerprinting using vibrational spectroscopy and chemometrics for determining the presence of non-halal meats in food products","authors":"Claude Mona Airin ,&nbsp;Muhammad Jefriyanto Budikafa ,&nbsp;Yuny Erwanto ,&nbsp;Sudjadi Sudjadi ,&nbsp;Pudji Astuti ,&nbsp;Sarmin Sarmin ,&nbsp;Anjar Windarsih ,&nbsp;Abdul Rohman","doi":"10.1016/j.afres.2025.100982","DOIUrl":"10.1016/j.afres.2025.100982","url":null,"abstract":"<div><div>The development of analytical methods designed to detect non-halal meats in the presence of halal meats has increased exponentially in the last 20 years. High quality meats are substituted with lesser ones that are non-halal meats. This issue of particular concern for the Islamic community since Muslims are not allowed to consume any food products containing non-halal meats such as pork, rat meat, and canine meat. Most tests are qualitative although quantitative methods are also available. Near infrared spectroscopy (NIR-S) and Fourier transform infrared spectroscopy (FTIR-S) in combination with chemometrics offers the potential tools for the qualitative or quantitative analyses of non-halal meats in food products. The objective of this review was to highlight the recent applications of NIR-S and FTIR-S coupled with chemometrics, especially pattern recognition and multivariate calibrations for determination of non-halal meats in food samples. This review, hopefully will be useful to regulatory bodies responsible for halal certification.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100982"},"PeriodicalIF":0.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144124123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioaccessibility of methylmercury, potentially toxic elements at trace or essential levels in seafood by in vitro gastrointestinal simulation: perspectives and challenges","authors":"Leonardo Dias Nascimento ,&nbsp;André Luiz Sampaio da Silva Junior ,&nbsp;Gregório Mateus Santana ,&nbsp;Herick Macedo Santos ,&nbsp;Maria Graças Andrade Korn ,&nbsp;Rafaella Regina Alves Peixoto ,&nbsp;Raildo Mota de Jesus","doi":"10.1016/j.afres.2025.100978","DOIUrl":"10.1016/j.afres.2025.100978","url":null,"abstract":"<div><div>This study reviewed the bioaccessibility of methylmercury and potentially toxic elements at trace or essential levels in seafood, through <em>in vitro</em> simulation. It highlights how variables such as shellfish species, geographic origin, and consumption form influence the bioaccessibility of these elements in the samples. For this purpose, a detailed literature was searched in Scopus, Web of Science™, PubMed® and Science Direct®, where 56 eligible articles (published between January 2014 and August 2024) from different regions were selected. The results highlighted a focus on methylmercury and potentially toxic elements at trace levels in shellfish, such as arsenic, cadmium, lead and mercury, which pose significant risks to human health. Culinary preparation methods can affect the bioaccessibility of these elements, showing the importance of considering these aspects when assessing food safety. The review highlighted the lack of standardization in analysis methodologies, pointing out the need for uniform guidelines to ensure replicability and the possibility of comparison between the results obtained. The introduction of the INFOGEST protocol was a significant advance in this regard, but its adoption is still limited among the studies reviewed. Furthermore, challenges and future perspectives were discussed, including the need to assess the real clinical impacts of exposure to methylmercury and elements in populations that consume seafood.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100978"},"PeriodicalIF":0.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorization of plant-based agro-industrial waste and by-products for the production of polysaccharides: Towards a more circular economy","authors":"Sammra Maqsood ,&nbsp;Waseem Khalid ,&nbsp;Prashant Kumar ,&nbsp;Imed E. Benmebarek ,&nbsp;Izza Faiz Ul Rasool ,&nbsp;Monica Trif ,&nbsp;Andres Moreno ,&nbsp;Tuba Esatbeyoglu","doi":"10.1016/j.afres.2025.100954","DOIUrl":"10.1016/j.afres.2025.100954","url":null,"abstract":"<div><div>Agro-industrial waste has gained significant importance due to the increased demand for sustainable development. This review highlights the role of agro-industrial residue-derived polysaccharides in the development of a circular economy. The sources, extraction techniques, biochemical compositions, and structural properties of polysaccharides are discussed, highlighting their eco-friendly importance. It also focuses on the use of polysaccharides in different applications, such as medicines and bioplastics. Advanced extraction and modification technologies have been developed to achieve sustainable and eco-friendly production. This review also considers new market trends, a legal environment that supports sustainability, and the economic feasibility of waste valorization. In conclusion, advances in waste valorization and interdisciplinary research integration toward a sustainable and circular economy are emphasized.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100954"},"PeriodicalIF":0.0,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorization of fishery byproducts as a sustainable development strategy: Health-beneficial activity with an emphasis on anticancer peptides and stabilization through encapsulation in liposomal systems","authors":"Shima Kaveh ,&nbsp;Younes Najafi Darmian ,&nbsp;Seyed Mohammad Bagher Hashemi ,&nbsp;Elahe Abedi","doi":"10.1016/j.afres.2025.100935","DOIUrl":"10.1016/j.afres.2025.100935","url":null,"abstract":"<div><div>Approximately 20–80% of marine processing results in waste in the marine processing industries. These by-products are rich in healthy compounds, including polyunsaturated fatty acids, bioactive peptides, minerals, and glycosaminoglycans. These by-products result in environmental pollution problems and high economic losses to the marine processing industry. Thus, the recovery of bioactive compounds from marine waste is attracting interest as an acceptable valorization strategy, providing an excellent source for producing high-value-added compounds, increasing the efficiency of the fish industry, boosting the economy, and reducing environmental pollution and sustainability concerns. Among these compounds, bioactive peptides with high anticancer potential have provided a novel and promising prospect for cancer treatment with fewer or no side effects compared to chemical drugs. Despite the health-beneficial properties of fishery bioactive compounds, their wide application in pharmaceutical and food fields is restricted owing to their physicochemical instability, bitter taste, low solubility, and uncontrolled delivery. One promising solution to these challenges is encapsulation in liposomal systems. Thus, the aim of this review is to provide a general overview of the potential of fishery by-products for extracting bioactive compounds as a sustainable development. Also, the possibility of the liposomal systems for stabilizing these bioactive compounds is discussed. As a result, according to the related studies, the fishery by-products, which are usually considered waste, contain various valuable bioactive compounds that can be exploited in food and pharmaceutical use. So, developing suitable carriers to protect these bioactive compounds from undesirable conditions is imperative. Nano liposomal systems are one of the best systems for the encapsulation of fishery bioactive compounds. Almost all studies suggest that the incorporation of fishery bioactive compounds into liposomal vesicles can effectively improve their stability and lead to controlled delivery. Generally, further studies on the comparison of nanoliposome carriers to other systems and more in-vivo studies are needed to find the best systems.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100935"},"PeriodicalIF":0.0,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Review on the recent trends of food dryer technologies and optimization methods of drying parameters","authors":"Dawit Andualem Asrate,&nbsp;Addisu Negash Ali","doi":"10.1016/j.afres.2025.100927","DOIUrl":"10.1016/j.afres.2025.100927","url":null,"abstract":"<div><div>In food drying processes, inadequate control of drying conditions can lead to under- or over-dried foods, often due to uncontrolled parameters including dryer type, airflow distribution, and optimal drying conditions. This review examines common food drying technologies, methods for optimizing the drying parameters, and methods for model selection for accurate data fitting. The drying methods covered include open sun drying, solar drying, cabinet drying, drum drying, spray drying, freeze drying, fluidized-bed drying, potted-bed drying, superheated steam drying, and microwave drying. Furthermore, tools with better optimization and prediction capabilities for various food types such as Computational Fluid Dynamics (CFD), ANSYS Multi-Objective Genetic Algorithm (MOGA), Adaptive Neuro-Fuzzy Inference Systems (ANFIS), Genetic Algorithm (GA)-tuned Artificial Neural Networks (ANN), Analysis of Variance (ANOVA), and Response Surface Methodology (RSM) are reviewed in detail. These tools offer valuable methods for determining optimal drying parameters across different drying technologies and food products. Additionally, theoretical, semi-empirical, and empirical thin-layer models are discussed as effective methods for accurately fitting drying process data. Achieving high-quality dried products requires maintaining uniform airflow distribution within the dryer and optimizing key parameters such as drying temperature, moisture content, drying rate, drying time, and airflow speed. One of the primary challenges in existing drying technologies is the non-uniform airflow distribution throughout the drying chamber, which directly affects both quality and efficiency of the drying process. The future of food drying technology has focused on advancing the processing methods, and integrating and employing hybrid drying methods to enhance drying efficiency.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100927"},"PeriodicalIF":0.0,"publicationDate":"2025-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Examining the nexus of climate change and food safety: A review","authors":"Oluseyi Rotimi Taiwo ,&nbsp;Helen Onyeaka ,&nbsp;Adenike A. Akinsemolu ,&nbsp;Elijah Kolawole Oladipo","doi":"10.1016/j.afres.2025.100884","DOIUrl":"10.1016/j.afres.2025.100884","url":null,"abstract":"<div><div>The impact of climate change on food security and safety is enormous due to its far-reaching effects on food production and distribution, foodborne diseases, agricultural pests, and extreme weather events. Rising temperatures have affected crop production especially in semi-arid areas due to reduced water availability for crop production while greenhouse gas emmisions have been linked to an increase in the activity and range of food pests. Increased temperature have also impacted food safety with increased incidence of foodborne diseases due to its effect on bacteria virulence factors, antimicrobial resistance genes, and modification of human lifestyle activities. This study takes a holistic view of the multifaceted mechanisms through which climate change affects both food security and food safety. We evaluate the impact of extreme weather events—such as droughts and flooding—on crop and livestock production, food availability, and socioeconomic stability, as well as their role in exacerbating the incidence and severity of foodborne diseases. Finally, the study highlights the need for resilient food systems, advocating for safe agricultural practices, the cultivation of drought-resistant crops to mitigate climate-related risks, and strengthened food safety measures, including enhanced monitoring, improved cold chain management, and stricter food handling regulations to reduce the risk of foodborne diseases.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100884"},"PeriodicalIF":0.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advances in seed mucilage: Chemical characterization, functional properties, extraction, and applications in edible coatings for meat preservation","authors":"Bernardo D. Tobar-Espinoza,&nbsp;José R. Pérez-Correa","doi":"10.1016/j.afres.2025.100886","DOIUrl":"10.1016/j.afres.2025.100886","url":null,"abstract":"<div><div>Seed mucilage represents a diverse group of plant-derived biopolymers with significant potential in food preservation applications due to their unique functional properties and natural origin. The preservation of refrigerated meat products faces significant challenges due to lipid oxidation and microbial growth, which degrade quality and shorten shelf life. Seed mucilage-based edible coatings provide an eco-friendly alternative to synthetic preservatives. This review examines advanced mucilage extraction techniques, including ultrasound and microwave-assisted methods, and emerging approaches utilizing deep eutectic solvents. It also explores cutting-edge analytical methods for mucilage characterization, such as FTIR, NMR, HPLC, and electron microscopy, offering insights into its chemical structure and functional properties. Emphasis is placed on the relationship between mucilage's molecular structure and its functional attributes, including water retention, gel formation, bioadhesion, and encapsulation of bioactive compounds like essential oils and antimicrobial agents. Recent research demonstrates that seed mucilage-derived coatings can extend the shelf life of refrigerated meat by reducing lipid oxidation, inhibiting microbial growth, and maintaining sensory and nutritional qualities. The bioadhesive and barrier properties of mucilage enhance the controlled release of active ingredients, effectively retarding spoilage. This review highlights the potential of seed mucilage as a natural, cost-effective, and sustainable solution to meat preservation challenges, addressing the growing demand for environmentally responsible packaging while ensuring product quality and safety.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100886"},"PeriodicalIF":0.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143825617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilization of brewer's spent grain in extrusion processing: A review","authors":"Kelly K. Beltrán-Borbor ,&nbsp;Andrea D. Ortega-Suasnavas ,&nbsp;María V. Ordóñez-Pazmiño ,&nbsp;Diana L. Tinoco-Caicedo","doi":"10.1016/j.afres.2025.100868","DOIUrl":"10.1016/j.afres.2025.100868","url":null,"abstract":"<div><div>Brewers’ spent grain (BSG), the primary byproduct of the brewing industry, is rich in dietary fiber, proteins, and bioactive compounds, yet remains underutilized due to challenges such as the fiber-bound nature of bioactive compounds, antinutritional factors, and sensory limitations. This review examines extrusion technology as a transformative approach to valorize BSG, enhancing its nutritional and functional properties while addressing process scalability and environmental concerns. Key findings demonstrate that optimized extrusion parameters—temperature, moisture levels, and shear forces—facilitate the conversion of insoluble fibers into soluble forms, increase phenolic compound bioavailability, and reduce antinutritional factors such as phytic acid, improving protein digestibility. Life cycle analysis (LCA) highlights the environmental benefits of BSG extrusion, with reduced greenhouse gas emissions compared to landfill disposal, while economic studies confirm its feasibility in scalable food production. Despite these advances, sensory challenges and consumer acceptance remain critical barriers to high BSG inclusion levels in food formulations. This review underscores the need for future research on innovative pre-treatment methods, such as fermentation and enzymatic hydrolysis, and advanced extrusion techniques like reactive extrusion to further enhance BSG's functionality and application in sustainable, health-promoting food systems. These findings support the role of BSG-enriched extrudates in addressing global food security challenges, reducing environmental footprints, and contributing to the circular economy.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100868"},"PeriodicalIF":0.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent innovations in metal-based nanoparticles for food packaging: A focus on safety and environmental impact","authors":"Hamed Ahari ,&nbsp;Anisa Jafari ,&nbsp;Tugba Ozdal ,&nbsp;Sima Moradi ,&nbsp;Hamid-Reza Bahari ,&nbsp;Qun Wu ,&nbsp;Ismail Eş ,&nbsp;Amin Mousavi Khaneghah","doi":"10.1016/j.afres.2025.100860","DOIUrl":"10.1016/j.afres.2025.100860","url":null,"abstract":"<div><div>The growing need for safer and more sustainable food packaging systems (FPSs) arises from increasing food waste and stringent safety regulations. Advanced FPSs are critical in improving food safety and quality. Such an industry is shifting towards more active, intelligent, and environmentally sustainable packaging solutions alongside gentler processing methods. Nanotechnology is at the forefront of the most advancements in developing novel FPSs. Advanced FPSs employing metal-based nanoparticles (MBNPs) are gaining attraction due to their potential to enhance food safety, extend shelf life, and improve mechanical and barrier properties. This review paper addresses this gap by providing a comprehensive literature review and focuses on innovations in MBNP applications, their potential hazards, and mitigation strategies. Furthermore, this review summarizes findings on the antimicrobial activity, barrier properties, and mechanical strength improvements conferred by MBNPs, while evaluating concerns related to nanoparticle migration, potential toxicity, and environmental impact. This review provides a holistic perspective on the current state and future directions of MBNP research in food packaging, offering insights for researchers, regulators, and industry stakeholders<strong>.</strong></div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100860"},"PeriodicalIF":0.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143820571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}