Applied Food Research最新文献

{"title":"Bioactive peptides and metabolic health: a mechanistic review of the impact on insulin sensitivity, lipid profiles, and inflammation","authors":"Mamoudou Hamadou","doi":"10.1016/j.afres.2025.101056","DOIUrl":"10.1016/j.afres.2025.101056","url":null,"abstract":"<div><div>Bioactive peptides, derived from dietary proteins including dairy, legumes, and marine sources, demonstrate various regulatory effects on metabolic homeostasis via specific biochemical interactions. These peptides improve insulin sensitivity by activating the IRS-1/PI3K/Akt pathway and facilitating AMPK-mediated GLUT4 translocation, while also influencing incretin hormones through CaSR-dependent GLP-1 secretion, DPP-4 inhibition, and digestive enzymes (α-amylase and α-glucosidase) inhibition. Their influence encompasses lipid metabolism, characterized by the suppression of cholesterol synthesis through HMG-CoA reductase downregulation and the promotion of fatty acid oxidation via PPARα/AMPK signaling. In addition to glucoregulation, bioactive peptides demonstrate significant anti-inflammatory and antioxidant effects through the inhibition of NF-κB/MAPK pathways, the scavenging of reactive oxygen species (ROS), and the activation of Nrf2-driven cytoprotective genes. They regulate adipokine signaling, including leptin sensitization and adiponectin secretion, as well as cardiometabolic hormones, such as angiotensin-converting enzyme inhibition and cortisol reduction. These mechanisms result in enhanced glycemic control, diminished adipose tissue dysfunction, and lowered cardiovascular risk. Bioactive peptides have shown efficacy in preclinical models and are promising nutraceutical candidates for the management of metabolic disorders such as type 2 diabetes, obesity, and atherosclerosis. Translational challenges, including oral bioavailability and dose optimization, require additional investigation to fully realize their therapeutic potential. Bioactive peptides play a significant role in metabolic regulation, particularly in enhancing insulin sensitivity. These compounds are increasingly recognized as nutraceuticals due to their potential effects on inflammation and hormone modulation.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101056"},"PeriodicalIF":0.0,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144261652","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":"Influence of glutaminase-assisted extraction at varied pH on the physicochemical properties and functionalities of pea proteins","authors":"Uzma Siddiqui,&nbsp;Kwan-Mo You,&nbsp;Lai Wei,&nbsp;Dylan Limit,&nbsp;Fernanda San Martin-Gonzalez,&nbsp;Senay Simsek,&nbsp;Da Chen","doi":"10.1016/j.afres.2025.101059","DOIUrl":"10.1016/j.afres.2025.101059","url":null,"abstract":"<div><div>Protein glutaminase (PG)-assisted extraction has been demonstrated to increase plant protein recovery yield and protein solubility. However, the combined influence of extraction pH and PG inclusion during extraction on the structure, functionality and <em>in-vitro</em> digestibility of extracted plant proteins remains largely unknown. This study compared PG-500-assisted extraction of pea proteins (D-PP) with traditional alkaline extraction (PP) at pH 7, 8, and 9. D-PP showed ∼26 %, 6 %, and 5 % increment on protein recovery yield extracted at pH 7, pH 8, and pH 9, respectively. D-PP extracted at pH 7 and pH 8 showed higher negative surface charge under neutral to alkaline conditions compared to PP, while no significant difference was observed when extracted at pH 9. Surface hydrophobicity and sulfhydryl group content of D-PP were consistently lower than those of PP, regardless of extraction pH. SDS-PAGE showed similar protein bands between D-PP and PP samples, indicating PG-500 did not induce proteolysis. Differential scanning calorimetry (DSC) showed D-PP extracted at pH 7 had higher onset (<em>T_O</em>) and denaturation temperature (<em>T_P</em>), but lower enthalpy (<em>ΔH</em>) compared to PP, with no difference observed at pH 8 and pH 9. Gelation dynamics showed a comparable or higher storage modulus (G’) for D-PP extracted at pH 7 and pH 8, but a reduced G’ extracted at pH 9 compared to PP. Emulsification and foaming capacity were improved only for D-PP extracted at pH 7, water-holding and oil-binding capacity decreased. <em>In-vitro</em> digestion showed no significant differences in apparent protein digestibility between D-PP and PP across all extraction pHs.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101059"},"PeriodicalIF":0.0,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144270101","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":"Consumer-level intervention strategies can yield significant food safety benefits along meat chains in sub-Saharan Africa","authors":"Oluwadara Alegbeleye ,&nbsp;Ioannis Savvaidis","doi":"10.1016/j.afres.2025.101008","DOIUrl":"10.1016/j.afres.2025.101008","url":null,"abstract":"<div><div>There are numerous opportunities for bacterial contamination of meat along the production-retail-consumption chain. Intervention/mitigation strategies applied at any point along meat chains can potentially minimise foodborne illness risks and contribute to public health protection. Consumers and food handlers, especially in home and hospitality settings, are however typically the last link before consumption, making interventions targeting them essential. In sub-Saharan Africa, meat chains operate within complex socio-economic, cultural, and infrastructural contexts that heighten food safety risks. Factors such as limited access to refrigeration, reliance on informal market operations, traditional meat handling practices, and water insecurity directly affect consumer behaviour and increase the likelihood of microbial contamination. There is also a dearth of data on consumer attitudes and perceptions of risks in the region. Food safety risks could be minimized or eliminated if consumers appreciate and apply safe practices—cleaning, separating, cooking to the right temperature, and chilling per recommended standards—to minimise the risks for cross-contamination and bacterial growth or regrowth in meat products. Formulation of consumer-level intervention strategies, however, requires good understanding of consumers’ Knowledge, Attitude and Practices (KAP) that may influence their behaviour or overall, magnitude of relevant risks. On this basis as well as based on the output of relevant peer-reviewed literature, this article urges more research on KAP of meat consumers in sub-Saharan African countries as pertains to handling, temperature management and hygienic practices. Implementing good hygienic practices is hinged on sustainable access to safe water. Action for equitable, reliable access to sanitary water supply is thus required particularly in vulnerable areas to minimize human exposure to microbiological hazards originating from or linked to meat. Lastly, this review paper offers some suggestions for the design of consumer engagement programs tailored to the realities of the sub-Saharan Africa region, that can effectively reduce risky behaviours.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 101008"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144185691","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 nutritional properties, health benefits, food industry applications, post-harvest management, and potential risks of Hagenia abyssinica (African Redwood)","authors":"Desye Alemu Teferi ,&nbsp;Messenbet Geremew Kassa ,&nbsp;Mikru Tesfa Belachew ,&nbsp;Neela Satheesh ,&nbsp;Eshetie Gelagay Erku ,&nbsp;Aynadis Molla Asemu ,&nbsp;Biresaw Demelash Abera","doi":"10.1016/j.afres.2025.101012","DOIUrl":"10.1016/j.afres.2025.101012","url":null,"abstract":"<div><div><em>Hagenia abyssinica</em> (African Redwood) is a multipurpose medicinal plant traditionally utilized across Africa for treating parasitic infections, gastrointestinal disorders, and inflammatory conditions. This review synthesizes current knowledge on its bioactive compounds, including phloroglucinol derivatives (koussoin), flavonoids, tannins, phenolic acids, and essential oils (cis-davanone and cryptone), which contribute to its antioxidant, anti-inflammatory, antimicrobial, and antiparasitic activities. Notably, <em>H. abyssinica</em> has demonstrated efficacy against pathogens such as <em>Taenia saginata, Escherichia coli</em>, and <em>Candida albicans</em>, while its green-synthesized silver and zinc oxide nanoparticles (AgNPs and ZnO) show promise in biomedicine and environmental remediation. The plant also holds potential as a natural preservative and functional food ingredient, aligning with the increasing global demand for plant-based alternatives in the food and pharmaceutical industries. Despite its therapeutic and industrial significance, research gaps remain in standardizing extraction methods, optimizing bioavailability, and assessing its long-term safety. Additionally, its role in post-harvest management and soil fertility enhancement is underexplored. Nationally, <em>H. abyssinica</em> is culturally and economically significant in Ethiopia, where it has been traditionally used for medicinal and food preservation purposes. Internationally, its bioactive potential supports the development of sustainable solutions in health and agriculture. Future research should focus on clinical validation, safety assessments, and the development of novel applications to ensure its sustainable utilization.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 101012"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144177544","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":"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":"Isolation and characterization of Lactic acid Bacteria from spontaneously fermented kohlrabi pickle of Jammu and Kashmir, India","authors":"Danish Rizwan,&nbsp;F.A. Masoodi","doi":"10.1016/j.afres.2025.100973","DOIUrl":"10.1016/j.afres.2025.100973","url":null,"abstract":"<div><div>The traditional fermented vegetables hold a significant cultural and nutritional value in the Himalayan region of Jammu and Kashmir, India. Despite the widespread consumption of these regional delicacies, the microbial communities driving the spontaneous fermentation have not been studied. This study aimed to isolate, characterize, and identify the lactic acid bacteria (LAB) strains involved in the spontaneous fermentation of kohlrabi (<em>Brassica oleracea</em> var. <em>gongylodes</em> L) pickle, a widely consumed traditional food in this region. Twelve colonies were successfully isolated, purified, and subjected to preliminary morphological, physiological, and biochemical analysis. All the selected isolates were found to be Gram-positive, non-motile, rod-shaped, catalase-negative, and non-spore-forming. Nine isolates were identified as homofermentative, while three isolates exhibited heterofermentative characteristics. The cell hydrophobicity, autoaggregation, coaggregation, and antioxidant potential of these isolates ranged from 20.68±0.87 to 71.25±1.64 %, 48.33±0.87 to 68.99±0.41 %, and 21.37±0.13 to 40.73±0.28 %, respectively. The isolates also exhibited notable survival rates in 0.3 % bile, low pH conditions, and a simulated gastrointestinal environment. The identified genera included <em>Lactiplantibacillus</em> (07), <em>Lactobacillus</em> (01), <em>Weissella</em> (02), <em>Levilactobacillus</em> (01), and <em>Limosilactobacillus</em> (01). The molecular identification and characterization results of this study highlight the microbial diversity of the traditionally fermented kohlrabi pickle and the potential of these LAB strains as probiotics and in biopreservation.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 100973"},"PeriodicalIF":0.0,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144288836","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}