Applied Food Research最新文献

{"title":"Underutilised legumes in regenerative agriculture: Implications for food and nutritional security – A review","authors":"Reuben Acheampong ,&nbsp;Crossby Osei Tutu ,&nbsp;Justice Owusu-Bempah ,&nbsp;David Kwame Kumador ,&nbsp;Sheriffa Mahama ,&nbsp;Nii Korley Kortei ,&nbsp;Michael Wiafe-Kwagyan ,&nbsp;Papa Toah Akonor ,&nbsp;Matilda Ayim-Akonor","doi":"10.1016/j.afres.2025.101313","DOIUrl":"10.1016/j.afres.2025.101313","url":null,"abstract":"<div><div>Global food systems face mounting challenges from climate change, soil degradation, and population growth, threatening food security and environmental sustainability. Regenerative agriculture, emphasizing soil health and biodiversity, offers a promising solution, with leguminous crops playing a central role. These plants, notably underutilized species such as <em>Vigna subterranea</em> (Bambara groundnut) and <em>Cajanus cajan</em> (pigeon pea), fix atmospheric nitrogen, enhancing soil fertility and reducing reliance on synthetic fertilizers. Rich in proteins, dietary fibre, and micronutrients, legumes bolster nutritional security, particularly in regions with limited access to animal-based proteins. This review comprehensively examines the ecological, nutritional, and socioeconomic contributions of legumes in regenerative agriculture, focusing on their potential to foster climate-resilient food systems. It quantifies their benefits, including nitrogen fixation rates up to 200 kg/ha and yield increases of 25 % in crop rotations. The nutritional profile of legumes, including 18–40 % protein content and bioactive compounds, supports the prevention of chronic non-communicable diseases like cardiovascular disease and diabetes. Advances in processing techniques, such as fermentation and enzyme-assisted extraction, enhance nutrient bioavailability while mitigating anti-nutritional factors like phytic acid. Underutilized legumes, adapted to marginal environments, hold untapped potential to diversify diets and strengthen food security in climate-vulnerable regions. However, challenges such as limited market access and consumer awareness persist. This review advocates for increased research into biofortified varieties, sustainable processing, and policy incentives to integrate legumes into circular food systems, ensuring global nutritional security and environmental sustainability.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101313"},"PeriodicalIF":0.0,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145018742","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":"Integrative review of flavonoid phytosomes and their potential role in the treatment of SARS-CoV-2 infection (COVID-19), diabetes, and cancer","authors":"Nancy Aline Hernández-Rosas ,&nbsp;Claudia Rebeca Rivera-Yañez ,&nbsp;Karla Mariela Hernández-Sánchez ,&nbsp;Oscar Nieto-Yañez ,&nbsp;Cecilia Carlota Barrera-Ortega ,&nbsp;Gabriel Alfonso Gutiérrez-Rebolledo ,&nbsp;Ricardo Pérez-Pastén-Borja ,&nbsp;Nelly Rivera-Yañez ,&nbsp;Porfirio Alonso Ruiz-Hurtado","doi":"10.1016/j.afres.2025.101294","DOIUrl":"10.1016/j.afres.2025.101294","url":null,"abstract":"<div><div>An increasing interest in new and available alternatives to treat pathologies of global impact, such as COVID-19, diabetes, and cancer, has led to an increase in research on compounds like flavonoids. Flavonoids usually have low bioavailability, which is related to their poor solubility and permeability, and therefore, their clinical application in many pathologies is limited. In this context, the use of nanocarriers to overcome the low bioavailability of natural products is considered crucial for future preclinical and clinical research. Among the most studied nanocarriers are phytosomes. These nanocompounds comprise electrostatic interactions of phospholipids and polyphenols in a lipidic matrix, and have shown potential for improving antiviral, antidiabetic, and anticancer properties of some flavonoids. Some phytosomal formulations have been evaluated in phase I clinical trials and have shown significant improvements over the use of single flavonoids. This review aimed to provide a current overview of the use of phytosomes loaded with flavonoids and their potential applications in the treatment of emerging infections and chronic-degenerative diseases, particularly, COVID-19, diabetes, and cancer.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101294"},"PeriodicalIF":0.0,"publicationDate":"2025-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144912197","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":"AI-driven bioactive peptide discovery of next-generation metabolic biotherapeutics","authors":"Hamadou Mamoudou ,&nbsp;Martin Alain Mune Mune","doi":"10.1016/j.afres.2025.101291","DOIUrl":"10.1016/j.afres.2025.101291","url":null,"abstract":"<div><div>Metabolic diseases, including obesity and type 2 diabetes, pose a significant global health burden, demanding innovative therapeutic solutions. Traditional drug discovery is often slow and costly, struggling with the complex nature of these disorders. Bioactive peptides offer a promising alternative due characterized by their specificity, low toxicity, and diverse mechanisms. However, challenges in their screening, stability, and target identification have limited their clinical use. Artificial intelligence (AI) and machine learning (ML) are now revolutionizing peptide discovery. These technologies enable rapid prediction, <em>de novo</em> design, and optimization of bioactive sequences. This review critically evaluates AI's role in identifying and developing peptides for metabolic disease pathways. We examine key computational methods, including sequence-based features, advanced deep learning models (CNNs, LSTMs, Transformers), and generative approaches. The manuscript also covers essential datasets, validation frameworks, and illustrative case studies. We explore the integration of molecular dynamics, network pharmacology, and reinforcement learning for advanced peptide engineering. Despite significant progress, challenges persist, such as data heterogeneity, model generalizability, and the gap between <em>in silico</em> predictions and experimental validation. Looking ahead, we highlight future opportunities, including multi-omics integration, explainable AI, the discovery of microbiome-derived peptides, and synthetic biology-driven design. This review underscores AI’s transformative potential in advancing peptide-based interventions for metabolic diseases, offering a roadmap for novel, targeted, and preventive therapies.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101291"},"PeriodicalIF":0.0,"publicationDate":"2025-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144925651","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":"Development strategies and processing effects on the nutritional and bioactive composition of microgreens: A comprehensive review","authors":"Fathima Sabna Kainikkara ,&nbsp;Rafeeya Shams ,&nbsp;Kshirod Kumar Dash ,&nbsp;Kovács Béla","doi":"10.1016/j.afres.2025.101280","DOIUrl":"10.1016/j.afres.2025.101280","url":null,"abstract":"<div><div>Microgreens, the tender miniature version of nutrient dense seedlings of vegetables and herbs, have gained considerable attention for their superior phytochemical composition, potential health-promoting factors, and culinary appeal. This review critically evaluates the diversity of microgreen species, their nutritional superiority over mature greens, and the advanced strategies that enhance their quality and yield. Species from families like Brassicaceae, Fabaceae, and Apiaceae are widely recognized for their rich concentrations of vitamins (A, C, E, K), minerals, and bioactive compounds such as sulforaphane, phenolics, anthocyanins, and quercetin. The paper explores various microgreen production methods including traditional soil-based systems, hydroponics, and aeroponics emphasizing their efficiency, sustainability, and adaptability to urban farming. Furthermore, emerging non-thermal seed enhancement techniques such as high-pressure processing and pulsed electric fields are discussed for their role in improving germination rates and phytochemical accumulation. The review also outlines the impact of post-harvest processing methods (e.g., drying, freezing, juicing, etc.) on nutrient retention and bioavailability. Special attention is given to the therapeutic properties of microgreens in preventing oxidative stress-related diseases, supporting cardiovascular health, and modulating immune responses. Given their rapid growth cycle, low resource requirements, and exceptional nutrient density, microgreens present an innovative solution for addressing micronutrient deficiencies and promoting the development of functional or value-added food products. In light of this, the objective of the study is to foster microgreens' integration into the fields of nutrition and food science by providing a thorough knowledge of microgreens, their production methods, and the impacts of different food processing techniques on their nutritional content.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101280"},"PeriodicalIF":0.0,"publicationDate":"2025-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145010315","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":"Rice milling and parboiling trade-offs for economic and nutritional gains with special attention to sub-Saharan Africa: a comprehensive review","authors":"Sali Atanga Ndindeng ,&nbsp;Erasmus Nchuaji Tang ,&nbsp;Edgar Twine ,&nbsp;Victor Taleon ,&nbsp;Micheal Frie","doi":"10.1016/j.afres.2025.101274","DOIUrl":"10.1016/j.afres.2025.101274","url":null,"abstract":"<div><div>Rice is an important source of calories and nutrients for people in low- and middle-income countries. In the quest to respond to consumer preferences and attract premium prices, paddy processors increase the degree of milling (polishing), largely affecting nutritional composition and economic value of milled rice. Milling and parboiling are crucial unit processing operations affecting the quality profile of rice. The literature poorly reports on milling and parboiling operations that provide economic and nutritional gains or losses. Thus, there are no standard milling and parboiling regimes recommended to influence technological and policy changes in favor of public health and nutrition. In this comprehensive review, rice milling and parboiling operations associated with nutritional, economic, food safety and environmental benefits have been presented and discussed. Optimal milling and parboiling strategies that provide nutritional, economic, food safety and environmental gains are proposed as alternatives to conventional processing technologies and practices. Improved parboiling and moderate degree of milling in two-stage systems appear to provide better economic and nutritional benefits.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101274"},"PeriodicalIF":0.0,"publicationDate":"2025-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144893406","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":"Non-thermal innovations in solid food processing: Eco-friendly alternatives to thermal methods","authors":"Sara Keshvari Khojasteh ,&nbsp;Ameneh Elmizadeh ,&nbsp;Mozhdeh Sarraf ,&nbsp;Sona Dodange","doi":"10.1016/j.afres.2025.101256","DOIUrl":"10.1016/j.afres.2025.101256","url":null,"abstract":"<div><div>Preservation of food products in distribution chain for a long time while maintaining their quality is a main issue due to decrease food wastes. Conventional thermal methods, which commonly are used, can effectively inactive microorganisms and therefore prolong shelf life of foods but energy consumption of these methods is usually high and therefore cause some minus effects on processed food products like degradation of nutrients and undesirable sensory changes. Therefore, demand for technologies which can processes food products minimally while can maintain food quality and increase their shelf life has attracted so attentions in food industry. This motivation introduced non-thermal technologies such as high-pressure processing (HPP), pulsed electric field (PEF), cold plasma (CP), ultrasound (US) and irradiation (IR) in processing of food-to-food industry. All of these technologies have their specific conditions, equipment and effective parameters which determine their efficacy. Although these technologies can play important roles in decreasing contamination of foods, maintain quality and increase shelf life of food but their utilization in large-scale is limited due to high cost of their equipment, regulation challenges and consumer acceptance. This review introduces some of the advantages and limitations of these non-thermal methods which are utilized on some large groups of solid foods in human diet (dairy, meat and poultry, seafood, fruits and vegetables). Finally, some suggestion for future studies can be refining process parameters, improving consumer awareness and integrated multi-technique implementation for greater efficiency in food quality.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101256"},"PeriodicalIF":0.0,"publicationDate":"2025-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888760","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":"Ethylene scavengers for extended freshness: A critical comparison between physisorption and chemistry process","authors":"Yanan Wang ,&nbsp;Jingfei Xu ,&nbsp;Rinat M. Iskakov ,&nbsp;Xicheng Jia","doi":"10.1016/j.afres.2025.101267","DOIUrl":"10.1016/j.afres.2025.101267","url":null,"abstract":"<div><div>This review highlights advancements in ethylene removal technologies tailored for fruit and vegetable (F&amp;V) preservation, with a focus on physical adsorption and chemical elimination methods. Conventional approaches, such as potassium permanganate (KMnO₄) and 1-methylcyclopropene (1-MCP), are limited by toxicity concerns, declining efficiency, and potential fruit disorders. Emerging alternatives, particularly catalytic oxidation using metal oxide catalysts like TiO₂, offer efficient ethylene degradation into non-toxic byproducts. Incorporating these catalysts with porous materials, such as zeolites, enhances ethylene adsorption while providing multifunctional benefits, including antibacterial activity. In addition to discussing the materials of the adsorbents, their binding mechanisms (such as van der Waals forces and π-complexation) were also studied. Future research directions include improving cost-efficiency, optimizing material performance for practical applications, and ensuring food safety in packaging systems. These advancements represent a sustainable strategy to extend the shelf life of F&amp;V in the postharvest supply chain.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101267"},"PeriodicalIF":0.0,"publicationDate":"2025-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144879918","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":"Assessment of advancements and applications of robotics, artificial intelligence, and automated technology in the modern food sector","authors":"Shweta ,&nbsp;Ashique Mohammed ,&nbsp;Meisam Mohammadi ,&nbsp;Sunny Sharma ,&nbsp;Umesh Sharma ,&nbsp;Vishal Singh Rana ,&nbsp;Mohit Kumar ,&nbsp;Sonia Sood ,&nbsp;Ghasem Eghlima","doi":"10.1016/j.afres.2025.101261","DOIUrl":"10.1016/j.afres.2025.101261","url":null,"abstract":"<div><div>The global food sector is under pressure to enhance production efficiency, safety, and quality due to growing consumer demands, labour shortages, and regulatory requirements. These challenges have driven the adoption of advanced technologies like robotics and AI. The food sector includes many operations, including manufacturing, processing, shipment, distribution, formation, conservation, and food service. The review paper explores the profound influence of robotics in various segments of the food enterprises, highlighting its applications across production, processing, packaging, and service stages. The main objective of this review is to provide a comprehensive overview of how robotics, AI, and automation are transforming food industry operations and addressing key challenges across the value chain. While various studies have explored specific robotics applications in food systems, few offer a holistic, cross-sectoral perspective that links robotics, AI, and automation technologies across different food categories and processing stages. Key findings include improved production efficiency, enhanced food safety, reduced labour dependency, and strengthened quality assurance driven by robotics and AI. Notably, collaborative robots (co-bots) are redefining human-robot interaction by working safely alongside humans to optimize workflow and productivity. This convergence of technologies is driving transformation in major food sectors such as dairy, meat, seafood, beverages, fruits, and vegetables, ensuring quality standards and operational excellence throughout the supply chain. The implications of this technological shift are substantial. Robotics and AI provide effective solutions to persistent industry challenges, including labour shortages and process variability, while laying the groundwork for a more resilient, data-driven, and intelligent food system. Unlike previous works that focus on specific tools or segments, this review distinguishes itself by examining the synergistic integration of robotics, AI, and automation across multiple food sectors. As industry demands continue to evolve, these technologies will remain central to enhancing efficiency, productivity, and competitiveness in the global food landscape.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101261"},"PeriodicalIF":0.0,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144860701","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":"Carbon quantum dots as emerging biosensors for food safety and environmental applications: Advances and challenges","authors":"Puja Das ,&nbsp;Pinku Chandra Nath ,&nbsp;Vinay Kumar Pandey ,&nbsp;Rattan Singh ,&nbsp;Sarvesh Rustagi ,&nbsp;Ayaz Mukarram Shaikh ,&nbsp;Béla Kovács","doi":"10.1016/j.afres.2025.101255","DOIUrl":"10.1016/j.afres.2025.101255","url":null,"abstract":"<div><div>Carbon quantum dots (CQDs) are the particles confined in all dimensions which often referred as zero dimensional nanomaterials. CQDs are becoming highly versatile nanomaterials because of their photocatalytic tunability, high biocompatibility, low cytotoxicity, and environmentally friendly synthesis pathways. This review provides a detailed overview of recent advances in the synthesis, functional properties, and application of CQDs as biosensors for food safety and environmental monitoring. Review classifies synthesis methods into top-down and bottom-up methods, with special focus on green and sustainable processes using biomass and food waste. CQDs' distinctive optical, antioxidant, and antimicrobial characteristics are discussed with respect to their applicability in food contaminant detection, heavy metal detection, pathogens, and food additive detection. In addition, their application in smart packaging and real-time indicators of spoilage is considered. Specific limitations including low fluorescence quantum yield, no reproducibility of synthesis, and a lack of long-term biosafety data have been critically assessed. Lastly, concluded by outlining future directions such as CQD-based wearable biosensor development and new functionalization strategies to further improve sensitivity and stability. This review gives an excellent insight into the use of CQDs as future-generation biosensing materials, providing a pathway towards their scale-up and secure application in food and environmental industries.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101255"},"PeriodicalIF":0.0,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144860700","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":"Utilizing natural pigments in electrospun nanofibers: Sustainable and smart food packaging solutions driven by nanotechnology","authors":"Narges Khalafi ,&nbsp;Mohsen Zandi","doi":"10.1016/j.afres.2025.101220","DOIUrl":"10.1016/j.afres.2025.101220","url":null,"abstract":"<div><div>Incorporating natural pigments into electrospun nanofibers represents a promising leap toward sustainable and intelligent food packaging solutions. Recent studies indicate a significant increase in consumer demand for eco-friendly and biodegradable packaging solutions. This trend highlights the importance of incorporating natural pigments into innovative packaging designs that enhance shelf life and enable real-time monitoring of food quality. Electrospinning allows the fabrication of nanofibers with high surface area, tunable porosity, and the ability to encapsulate natural pigments, thereby enhancing their stability and functionality in packaging materials. Although prior reviews have examined electrospun food packaging, this review focuses on incorporating natural pigments to enhance the smart functionality of food packaging. This paper provides an extensive summary of the latest developments in utilizing natural pigments within electrospun nanofibers for sustainable food packaging. It describes the challenges of substituting natural pigments with synthetic pigments in food applications, especially in intelligent electrospun food packaging. Additionally, current research gaps and future directions for implementing natural pigment-based intelligent packaging systems are identified. This convergence of natural pigments, nanotechnology, and regulatory innovation is shaping the future of food packaging toward safer, more innovative, and more sustainable solutions. The integration of natural pigments into electrospun nanofibers for packaging systems addresses pressing challenges, including food spoilage, waste reduction, and the demand for environmentally friendly solutions. However, further research is essential to address the challenges associated with natural pigments in electrospun nanofibers for smart packaging, including production costs, material compatibility, mechanical properties, environmental stability, regulatory requirements, and long-term effectiveness.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101220"},"PeriodicalIF":0.0,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144763710","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}