Applied Food Research最新文献

{"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}

{"title":"Integrated hydrothermal carbonization to enhance resource and energy recovery from food waste","authors":"Behzad Satari ,&nbsp;Javad khazaei ,&nbsp;Mohammad Hossein Kianmehr","doi":"10.1016/j.afres.2025.100869","DOIUrl":"10.1016/j.afres.2025.100869","url":null,"abstract":"<div><div>Food wastage has significant repercussions, such as hindering efforts to combat hunger, contributing to unsustainable resource exploitation, and accounting for approximately half of the greenhouse gas emissions from the entire agri-food system. Converting food waste (FW) into valuable resources and energy provides significant environmental, social, and economic benefits, which are crucial for establishing a circular bioeconomy. Traditional methods of FW valorization, such as landfilling, incineration, and anaerobic digestion, have advanced, with current research and policies increasingly focusing on more sophisticated techniques like hydrothermal carbonization (HTC). HTC involves carbonizing wet biomass at high temperatures and pressures to produce hydrochar, a solid phase, and a nutrient-rich liquid phase. Transforming food waste into useful products like biochar, syngas, and nutrient recovery (e.g., phosphates from waste) addresses the role of HTC in supporting the circular economy and emphasizes the shift from waste disposal to resource recovery. This state-of-the-art review explores how HTC can be integrated with other technologies such as anaerobic digestion, aiming to optimize energy and material recovery with improved properties. The latest advancements in the optimization of HTC process variables, catalytic enhancements, and downstream applications are discussed. Besides, by highlighting the latest life cycle assessments and techno-economic analyses, the economic viability, scalability, and environmental benefits of HTC integration are assessed. Presenting emerging research on novel conversion pathways and potential synergies between HTC and other industries (e.g., agriculture, energy storage) would highlight how the field is evolving to create more versatile uses for HTC byproducts.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100869"},"PeriodicalIF":0.0,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816877","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":"Personalized nutrition to intelligent foods with 3D and 4D printing","authors":"Priyanka Chauhan,&nbsp;Manisha Kaushal,&nbsp;Devina Vaidya,&nbsp;Anil Gupta,&nbsp;Shreya Kashyap,&nbsp;Priyanka Suthar","doi":"10.1016/j.afres.2025.100863","DOIUrl":"10.1016/j.afres.2025.100863","url":null,"abstract":"<div><div>The rapid evolution of food preferences and dietary needs necessitates that food manufacturer's stay at the forefront of innovative practices and cutting-edge technologies. This review article explores the transformative potential of 3D and 4D printing in revolutionizing food manufacturing. 3D printing offers the ability to fabricate intricate food structures through a layer-by-layer deposition process. This enables the creation of novel shapes, textures, and even personalized nutrition products tailored to specific dietary requirements. Employing four primary techniques – extrusion, inkjet, binder jetting, and selective sintering – 3D printing allows for customization of color, flavor, and calorie intake. Additionally, it minimizes food waste by utilizing previously discarded materials. However, limitations such as printing speed, accuracy, and surface finishes persist. 4D printing emerges as a potential solution, building upon the core principles of 3D printing. It creates \"smart\" food structures that respond to external stimuli like pH, humidity, and temperature. These structures can transform into complex shapes with altered functionalities. This review highlights opportunities for future advancements in 4D food printing. These include improved internal structure-stimuli interactions, optimized printer design, enhanced printing software functionalities, and the development of novel food materials. Addressing these areas will bridge the current research gap and unlock the vast potential for the development of novel, healthy, and intelligent food products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100863"},"PeriodicalIF":0.0,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816878","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":"A comprehensive review on basil seeds as a source of nutrients and functional ingredients with health benefit properties","authors":"Md Azizul Hakim Shiam ,&nbsp;Asraful Alam ,&nbsp;Mrityunjoy Biswas ,&nbsp;Mahfujul Alam ,&nbsp;Md. Ashrafuzzaman Zahid ,&nbsp;S. M. Shamiul Alam ,&nbsp;Md. Akhtaruzzaman ,&nbsp;Shahabuddin Ahmed","doi":"10.1016/j.afres.2025.100859","DOIUrl":"10.1016/j.afres.2025.100859","url":null,"abstract":"<div><div>Basil seeds, originating from the <em>Ocimum</em> genus, comprise many bioactive compounds and nutrients, providing multiple health benefits. Basil seeds contain notable amounts of protein, fiber, omega-3 s, potassium, magnesium, and calcium. Basil seeds have multiple functional properties and biological activity, such as antioxidant, antimicrobial, anti-inflammatory, anticancer, anti-diabetic, anti-stress, cardioprotective effects etc. Intake of basil seeds is associated with advantages such as improved digestion, reduced body temperature, weight control, blood pressure regulation etc. Despite the extensive use of basil seeds in culinary practices and traditional medicine, their nutritional and functional characteristics remain insufficiently explored. The sole motive of this review is to provide information on the potential of basil seeds as a nutrient-rich functional food ingredient and highlight the health benefits and its application in various food industries.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100859"},"PeriodicalIF":0.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715308","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":"Cold plasma as a frontier in combating foodborne bacterial pathogens in ready-to-eat (RTE) foodstuff","authors":"Tehmina Naseem ,&nbsp;Umair Zahid ,&nbsp;Asad Shahzad ,&nbsp;Syed Ali Hassan ,&nbsp;Gholamreza Abdi ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.afres.2025.100842","DOIUrl":"10.1016/j.afres.2025.100842","url":null,"abstract":"<div><div>In recent years, the demand for ready-to-eat (RTE) foods has grown considerably as RTE foods are more nutritious as compared to frozen, preserved, and stored food products. However, there is an increased chance of microbial contamination in these foods at numerous stages, which leads to food poisoning, and, in severe cases, fatalities. In the past, various thermal and non-thermal technologies have been discovered to enhance food safety in addition to conventional physical and chemical methods due to health effects and less nutritional losses. Thermal technologies including blanching, pasteurization, and sterilization are widely used to inactivate the microbes. However, these treatments affect the foods' organoleptic, nutritional, and technological characteristics. Consequently, non-thermal technologies such as cold plasma (CP), have emerged as ecologically safe treatments while preserving food quality. The main objective of this review is to explore the effects of CP, alone or in combination on the bacterial pathogenic safety of RTE foods. Besides that, this review also focuses on the possible inactivation mechanism, and challenges associated with this technique, and offers future recommendations. Previous investigations showed that CP significantly reduces the counts of <em>Escherichia coli, Enterobacter aerogenes, Salmonella</em> spp., <em>Listeria</em> spp., <em>Shigella,</em> and <em>Pseudomonas</em> spp. in different RTE foods with minimum loss of nutrients as compared to the heat-treated samples. The results were more favorable (in terms of microbial reduction) when CP was combined with other methods during the processing and storage steps.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100842"},"PeriodicalIF":0.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683660","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}