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Metal-Organic Frameworks (MOFs), a relatively new category of materials which came into attention about two decades ago, have caught attention of researchers across industrial sectors including food additives, flavor, food packaging and food sensing. More than 100,000 such structures have been synthesized, and approximately 500,000 have been theoretically determined. However, most of these structures are synthesized using transition metal ions and petroleum derived ligands which creates cytotoxicity and sustainability related concerns, respectively. Additional challenges with MOFs include thermal, moisture, and hydrothermal stability as well as pH sensitivity, reusability and scalability. To mitigate the environmental, sustainability and toxicological concerns, researchers have utilized bio-compatible and edible linkers such as polyphenols, cyclodextrins, peptides, amino acids etc. linked with non-toxic cations including endogenous/intercellular cations such as Zn2+, Fe2+, Fe3+ Mg2+, Ca2+, and K+ among others. Other factors hinder the real-life applications of these bio-compatible MOFs including thermal or hydrothermal stability, pH of the application medium, food-contact and cytotoxicity concerns. This paper systematically provides an overview of various factors such as coordination ability, acid dissociation constant and acid bond orbitals among others and links them to the thermal, hydrothermal stability and reusability. Various MOFs made from edible, biocompatible, biological ligands and endogenous non-toxic ions suitable for food, food packaging or food contact application have been identified. Structure, porosity and physical properties of these MOF families have been summarized. • MOFs made from edible, biocompatible, biological ligands and endogenous non-toxic ions suitable for food contact application are summarized. • Systematic overview of factors affecting the thermal, hydrothermal stability and reusability is provided. • Structure, porosity and physical properties of these MOF families have been summarized. • Cytotoxicity and environmental concerns have been addressed. [ABSTRACT FROM AUTHOR]

The increasing production of food and agricultural waste worldwide imposes a sever burden on the environment, depletion of finite landfill space and irreversible environmental problem like global warming. In order to lessen this on-going threat, recent studies focus on valorization of waste products and value-added trends. Bioactive compounds mining is one of the targeted applications. The extraction of high value molecules therefore requires the design of novel green processes that could generate high yields of target compounds with less waste of harmful and toxic solvents. In this review three green technologies are highlighted based on the quality and amount of pitaya (Hylocereus spp.) extracted. The different bioactive compounds and nutritional content found in the fruit are summarized using the extraction techniques. The cultivation, maturation, and pigment formation are thoroughly discussed to understand the formation of the natural pigment betacyanin. Cultivation of high productivity pitaya fruit is becoming popular not only due to its exotic appearance but also as a promising super fruit attributed by the richness of bioactive compounds and nutritional content it poses including phytochemicals such as polyphenols, flavonoids, triterpenoids and organic dye betacyanin which promotes anti-oxidant activity and have demonstrated potent health-promoting effects including anti-microbial, anti-cancer, anti-obesogenic, anti-diabetic, anti-inflammation, anti-aging, and whitening properties. Moreover, the presence of sugar, polysaccharide, and pectin promotes its application in food industry. Future studies are recommended to explore the different parameters of green technologies to increase yield and get a better quality of extracts. [Display omitted] • Cultivation and harvest are strategic steps affecting pitaya pigment amount. • Peels and pulp of pitaya are rich in phytochemicals and nutraceuticals. • Green-novel technologies are promising for the extraction of betacyanin. • Pitaya is widely explored for food, pharmaceutical, and cosmetic applications. • Pitaya market is expanding not only in Asia but also in Europe and America. [ABSTRACT FROM AUTHOR]

Over the past three decades, solid-state fermentation (SSF) has gained much attention in biotechnology, allowing efficient production of feed, fuels, industrial enzymes, etc., accompanied by less wastewater and less risk of contamination than submerged fermentation (SmF). Meanwhile, mycoproteins obtained using plant biomass to culture fungi have good nutritional values and interesting functional properties. As the environmental burden of producing high-quality protein grows, there is an ongoing discussion about alternatives to conventional animal proteins; mycoprotein production via SSF may offer a potential solution. This review conducted a visualization analysis on related studies, demonstrating research hotspots and trends in the development of fungal SSF, and compared fermentation conditions under different circumstances. We further discussed the protein profile of crops and their by-products, and the effects of fungal SSF on protein content, amino acid composition, bioaccessibility, etc. Lately, the technical feasibility and extant limitations of this design are summarized. SSF promotes the conversion of residual biomass into edible ingredients or enzymes, alleviating the environmental impact of the food industry with the development of this technology. The fermentation substrate is diversifying from mainly agro-industrial waste. Most crops and their by-products contain significant amounts of plant proteins, existing studies confirm that fungal SSF can further improve the nutritional profile and bioaccessibility. Such solutions accelerate the decoupling of the food industry from arable land and enable the production of high value-added crops. The protein content and amino acid composition of edible fungi are more desirable than those of general fungi and are expected to contribute to the exploration of meat analogs. • Fungal SSF for high-quality food protein resource. • Visualize the evolution of research over the past two decades. • Edible fungi protein has great potential to be used in future food. • Emerging technologies enable efficient production. [ABSTRACT FROM AUTHOR]

The golden color, crispy texture, and desirable aroma that consumers find desirable are crucial factors contributing to the popularity of fried foods. However, the instability and inconsistency of sensory qualities of industrial fried foods have always been difficult problems for the fried food industry, which has seriously affected the sales and industrialization process of fried foods. Therefore, it is necessary to clarify the formation mechanism and find optimizing methods for the sensory attributes of fried foods. This article reviewed the methods to optimize the three main sensory attributes of fried foods: appearance, flavor, and texture. Initially, the underlying mechanisms responsible for the formation of the sensory attributes of fried foods are reviewed. The factors influencing these processes, as well as the methods developed for controlling them, are then highlighted. This knowledge can then be used to optimize the production of fried foods with both good sensory and nutritional properties. The quality, safety, and nutritional profile of fried foods can be enhanced by gaining a better understanding of the factors that impact their physical and chemical properties during the cooking process. These factors can then be controlled to improve the sensory attributes of fried foods. Nevertheless, it is still a challenge to produce fried foods with good sensory attributes while also ensuring their safety and nutritional property, and more research is needed in this area. [Display omitted] • The unique sensory attributes are crucial factors of the popularity of fried foods. • The physicochemical basis of the sensory attributes of fried foods are summarized. • The factors influencing the sensory attributes of fried foods are introduced. • The methods for optimizing the sensory attributes of fried foods are emphasized. • The challenges and prospects of optimizing the sensory attributes are discussed. [ABSTRACT FROM AUTHOR]

Seaweeds (macroalgae) are marine bioresources rich in a range of valuable ingredients that are used in food, pharmaceutical, cosmetic, and animal feed applications. They are viewed as a low-investment crop and are readily available in coastal environments. Importantly, they associate with the livelihood of several population groups across the world. Apart from macronutrients, edible seaweeds are valued for the abundance of naturally occurring bioactive compounds like phenolics, flavonoids, and antioxidants, finding numerous applications in the food and nutraceutical industries. Seaweeds are perishable and several food processing approaches have been explored to extend their shelf-life in different forms. Over the years, the demand for dried seaweed has increased substantially. Therefore, several drying techniques are been explored for commercial-level applications. Drying has evolved to great degrees to cater to growing requirements in terms of product quality, cost-effectiveness, and sustainability, in addition to others. The focus of this work is to detail advances in drying technologies used for seaweeds, explaining the principles involved, changes during drying, and scalability. An emphasis is given to challenges associated with existing practices, highlighting research directions. [Display omitted] • Seaweeds (macroalgae) are valuable marine bioresources. • With rising interest as alternative food sources, their markets have expanded. • Conventional drying processes can result in significant quality losses. • Novel and hybrid drying techniques can offer several benefits. • R&D must focus on developing scalable and low-cost sustainable drying technologies. [ABSTRACT FROM AUTHOR]

Moringa oleifera Lam. leaves (MOLLs) are recognised as new raw food material with various nutritional factors and phytochemical components. In recent years, a large number of studies have been conducted on deciphering the chemical composition and biological functions of MOLLs. However, the research data on MOLLs are scattered, and the future application trends are not summarised. In this review, we recapitulate the nutritional and phytochemical components of MOLLs, including their nutritional components, biological factors, and functional benefits, while emphasising the safety and application of MOLLs as a new raw food material. Currently, research has been focused on establishing MOLLs as novel raw food material. MOLLs constitute a variety of bioactive compounds, such as phenolic, flavonoids, protein, polysaccharides, vitamins, minerals. These bioactive compounds exhibit anti-inflammatory, anti-tumour, antibacterial, antioxidant, and anti-diabetic activities. As a promising and economic Chinese herbal medicine and functional food, MOLLs is widely used in the food and pharmaceutical industry. We mainly focus on summarising the findings about the nutritional components, chemical substances, and functional activities of MOLLs and discuss the practical applications of MOLLs as a new raw food material in the food and agriculture industries. Furthermore, this review provides an innovative approach for the application of MOLLs in the food industry and agriculture, discusses the current developments and problems of deep processing products of MOLLs, and provides insights into the future sustainable development options of MOLLs industries. [Display omitted] • The nutritional composition, functional factors, and biological activities of Moringa oleifera Lam. Leaves are summarised and discussed. • The multi-faceted applications of Moringa oleifera Lam. leaves in food and agriculture industries are summarised and compared. • The future trends and knowledge gaps of Moringa oleifera Lam. Leaves are proposed. [ABSTRACT FROM AUTHOR]

Agro-food production processes generate a significant amount of waste, causing a serious environmental burden and a loss of revenue for industry. However, plant food wastes are rich in dietary fibers (DF). These complex carbohydrates offer a variety of human health benefits, including the ability to bind toxic heavy metals like arsenic, cadmium, chromium, lead, and mercury. Therefore, tailoring DF with suitable adsorption capacities can be a sustainable and innovative strategy for agro-based waste valorization. The aim of this review is to critically evaluate heavy metal adsorption capacity of DF, delving into their possible mechanisms of action, physicochemical characteristics, reusability, and modification technologies to point out their possible applications in a variety of food matrices. This review confirmed that DF can bind several detrimental components, including heavy metals, and could prevent associated health complications. The binding capacity of DF varies depending on the metal of interest, different physicochemical factors, and process conditions. As adsorption capacity can be significantly enhanced using appropriate modification technologies, the development of suitable strategies for modifying the functional properties of plant DF is a hot topic in the functional food processing industry. However, scientific debates and challenges remain around the practical implications of using DF for heavy metal adsorption in a human model. Therefore, major prospects and challenges are presented together with future research directions for efficient use of DF in the food industry as a sustainable approach to mitigate the impact of food waste. • Agricultural waste materials are alternative materials for heavy metal adsorption. • Dietary fiber (DF) can adsorb and bind detrimental elements including heavy metals. • Reviewed disputes and prospects of DF for heavy metal adsorption in food industry. • Adsorption capacity can be significantly enhanced using modification technologies. [ABSTRACT FROM AUTHOR]

Organic products are less hazardous to consumer and environmental health because they contain fewer additives and fertilizers. However, some organic producers do not adhere to the organic production standards and deceive customers in an effort to increase their economic gain. Blockchain technology as a decentralized ledger can convince customers to get the benefits of organic production by making production more transparent. Using a game-theory-based model, the purpose of this paper is to examine and compare conventional and organic production in terms of economic, social, and environmental factors. A numerical example from the dairy industry is utilized to solve the model. The results indicate that organic production is more environmentally and economically sustainable than conventional production. In addition, the use of blockchain technology is not socially acceptable, but it has contributed to a reduction in greenhouse gas emissions. This technology increases the profitability of organic production while decreasing the profitability of conventional production. • A model is presented for the competition between conventional and organic products. • All dimensions of the sustainability are investigated in the food supply chain. • Organic production reduces greenhouse gas emissions and increases profitability. • Block chain technology increases the profitability of organic production. • Blockchain technology reduces greenhouse gas emissions and increases additives. [ABSTRACT FROM AUTHOR]

Oil contamination is always hazardous for the environment. Contamination in hydraulic and lubricating system oils is unavoidable, resulting in tribological issues. To minimize such problems, a variety of oil cleansers have been developed, which have substantially improved the system's reliability. This review gathers the recent information regarding the electrostatic oil cleaners, their principle of filtration. Electrostatic oil cleansers remove polymerized oil oxidation products as well as micron-sized particle pollutants. Electrostatic observance is a resourceful tool for detecting and tracking flaws and degradation of components, which is mandatory for system health management. Tiny particles are electrostatically driven to capture positive or negative charge particles on electrodes whereas large particles get trapped in the filter. Electrostatic filtration can be used to remove impurities from a liquid or solid food sample, usually by passing the sample through a filter made of charged particles. The charged particles attract the impurities, which are then removed from the sample. Electrostatic filtration can also be used to remove particulates, bacteria, viruses, and other contaminants. This method is often used in the food industry, as it is fast, efficient, and cost-effective. Electrostatic filters do not only show their best in the field of oil filtration but also in many other industries where their application is like in food industries for fine filtration in beverages as well as in the production field also. Thus, making these filters more applicable in the field of new industries and novel food processing techniques. The goal of this study is to raise awareness of both the technology's potential benefits and its existing research constraints to inspire greater research into this promising technology. • Electrostatic filtration is an effective technique for identifying and monitoring component faults and deterioration. • The primary goal is to remove the fine suspended oil particles that can enter the oil cleaner from the bottom input. • The functioning and components of Electrostatic filters are being discussed in the paper with proper labelled diagrams. • Electrostatic filtration has numerous Advantages and applications of in various industries like Food, Pharma etc. • This paper also shed a light on the Future challenges and perspectives of Electrostatic filtration. [ABSTRACT FROM AUTHOR]

Despite the efforts made by companies and authorities in food safety control systems, there is currently a gap between the theoretical knowledge of the workforce and their real behavior in food service outlets in the hotel, restaurant, and catering sector (HORECA). The proposed method involves the psychological empowerment of food business operators as well as food safety authorities and external consultants. This is achieved via an information and communication technology (ICT) platform, where they perform a self-assessment verification and the result is a rating score and a non-compliance traffic light, respectively, which is supervised by food safety authorities before it is displayed on a public platform for consumers to make an informed choice in real time. and future trends: The QxQ program strategy focuses on food handlers and food companies to promote their awareness of the dangers to consumers and the importance of the smarter control they perform. Through ICT empowerment, the QxQ program develops a geographically and technologically scalable strategy with respect to the scope of food safety culture in the Balearic Islands and therefore with the potential to be adopted at any location. The purpose of this commentary is to look toward the future, where food business operators, outside consultant technicians, as well as regulators, work together using cutting-edge technological solutions, to harmonise the interpretation of food safety regulations for a consistent approach and their due diligence at the EU and global level. • Currently, there is a gap between the workforce's knowledge and their real behavior in food service outlets (HORECA). • A Public Health ICT empowerment strategy should be developed to carry out hygiene self-assessment verification. • Driving forward Food Safety Culture and its Digital Control for acting with Due Diligence. [ABSTRACT FROM AUTHOR]

One of the most significant and challenging tasks on the planet is using fruit and vegetable wastes in the food processing industries. This waste disposal requires a substantial capital investment, the majority of which is for transportation. As a result, these wastes are dumped and burned in open areas. Thus, valorization strategies must be implemented in order to minimize the fruit and vegetables waste. This article reviewed the characteristics and nutritional composition of pineapple wastes (PAWs), different waste parts of pineapple and their economic significance, utilization of high-value added products, and the benefits of employing PAWs in a variety of food applications. Pineapple has become a delicious fruit in recent times due to its unique aroma, an abundance of volatile chemicals, and nutritional content. The tropical fruit's pulp, skin, and leaves may provide a source of natural anti-microbial and antioxidant chemicals. From a socioeconomic point of view, PAW has the potential to become a new source of raw materials for the industries and could potentially replace the existing sources, which are both expensive and non-renewable. The bromelain enzyme extracted from pineapple and other key value-added products could be utilized in the food manufacturing industry, thereby contributing to healthy food and a sustainable environment. Although studies have been conducted on a small scale, more investigation into the techno-economic viability of the biorefinery's processes is needed to ensure a smooth transition to a sustainable economy with minimal impact on the environment. [Display omitted] • Pineapple wastes are clean-green sources for the extraction of bioactive compounds. • Organic acid, bioactive compounds, and biofuel are produced from pineapple waste. • Utilization of pineapple waste can contribute to the circular bioeconomy. [ABSTRACT FROM AUTHOR]

Food for the children should be nutritious with attractive shapes, flavors, and colors that distinguish from adult food. Additive manufacturing (AM) can meet the customization needs of children food and provide interesting, nutritionally customized food for them. This paper reviews and summarizes the applications of AM in food, and presents the potential applications of AM in children food as well as challenges and potential solutions. As of now, the application of AM in children's food is limited in terms of development of AM technologies, food printing inks, policy and standards. In the future, through breakthroughs in AM technologies, the intelligence of printing materials, and the support of policies and standards, its application in children food can lead to significant innovations to provide high quality children food that cannot be produced by current technologies. The main objective of this review is to identify the potential of AM technologies in manufacturing children's food. • Additive manufacturing has advantages in children's food. • Potential print ink materials are described. • 3D/4D food printing can customize children's food. • Existing problems and potential solutions are pointed out. [ABSTRACT FROM AUTHOR]

The messaging around processed food recently is that it is unhealthy and associated with the onset of chronic disease. However, food is processed for many reasons that range from preservation to safety, and then more recently in response to different drivers. Food has been processed for many years, in the beginning, for preservation. Over the years, processing methods have developed, and now the industry has responded to nutritional markets such as the vegan market with a range of tasty and healthy foods, and the gluten free market with carbohydrate products with good taste and texture, and the gym market with products high in protein and fortificants of health. There are many examples where processed food is healthy and where it provides convenience to multiple cohorts around the world. NOVA is a food classification system based on the degree of food processing, from minimally processed to ultraprocessed. This review examines many studies that compare NOVA with other classification systems, and this review also compares NOVA to the Health Star Rating, based on nutrients, using approximately 10000 datapoints, showing no association. In addition, the lack of association with nutrient-based classification, means that epidemiological work based on classes of food is problematic, since there are examples of processed food that range across the spectrum of health. • Food processing meets the needs of multiple consumer groups. • Processed food is not unhealthy by definition. • the NOVA classification system does not associate with NutriScore or Health Star Rating. • Health Star Rating and Nutriscore are closely associated. [ABSTRACT FROM AUTHOR]

With the increasing application of three-dimensional printing, (3D printing) in the modern food processing industry, research in this area has made great progress. Recently, the application of physical regulation techniques in 3D food printing has been of great interest to researchers to improve printing quality. This review summarizes the various physical methods used in the pre-, in-process, and post-treatment of 3D food printing. Further, the application of energy-carrying electromagnetic fields, ultrasonic, and electric heating in the whole process of 3D food printing is highlighted. Their mechanisms of action and treatment effects on printing substrates with different properties are also described. Different from pre-printing methods such as expanding the range of printing substrates and adding functional materials to improve printing characteristics, physical methods such as energy-carrying electromagnetic fields, electrothermal regulation, and forming modes can affect the final quality of the printed product. This can be from printing substrate preparation to post-treatment, and expansion to four-dimensional printing, (4D printing). Successful printing requires a reasonable selection and combination of various physical regulation techniques. This helps to improve substrate printing characteristics based on different material properties and desired results to obtain high-quality printed products, according to this review. • Physical factors affecting 3D food printing were reviewed. • The pre-printing physical regulation techniques was described. • The effect of in-process physical factors on the printing results was presented. • The applications of physical post-treatment were demonstrated. [ABSTRACT FROM AUTHOR]

Thearubigins (TRs) is a type of heterogeneous mixture from black tea, usually accounts for 60–70% of dry substance of black tea infusion. It is an important tea pigment for food industry and also contributes much to the sensory properties and biological activities of black tea. TRs therefore have a practical application value for the development of tea processing, natural food colorants and healthy products. The review paper summarizes the current knowledge from the perspectives of formation mechanism, chemical structure, sensory characteristics and health benefits of TRs. Through the oxidation mechanism and products of flavan-3-ols, the primary characteristics and reaction pathways of catechin, gallocatechin and galloylated catechin are profiled. Furthermore, the sensory properties and biological activities of TRs are comprehensively discussed. Gallocatechins containing vic -trihydroxy are more liable to lose protons and produce o -quinone, and subsequently condense through B–B ring to form dehydrotheasinensin, theasinensin, dehydrotheasinensin AQ in a pathway, or form bicyclo[3.2.1]octane to produce theacitrins, theacitrinins and proepitheaflagallin in another pathway. Furthermore, the oxidation of a couple of catechol- and pyrogallol-type catechins produce theaflavins (TFs), theanaphthoquinone and theanaphththeaflavins. Catechin can undergo nucleophilic reaction to form polymers, while catechin gallate also forms polymers through condensing consecutive benzotropolone moieties. The ratio of TRs to TFs is a critical index for color and brightness of black tea infusion, thus regulating enzymatic oxidation of tea polyphenols is not only an effective strategy in high-quality black tea processing, but also provides more options for tea pigment producing in beverage industry. • Formation mechanism of thearubigins is profiled. • Basic units of thearubigins are clarified. • Thearubigins health benefits are discussed. • Sensory properties of thearubigins are proposed. [ABSTRACT FROM AUTHOR]

A bio-interface is a thin fluid boundary layer that separates and protects biological surfaces by offering multi-functionalities. Saliva forms a typical bio-interface inside oral cavity and plays a critically important role in food oral processing. During oral processing of food, wetting and mixing of food particles, formation of food bolus, colloidal and enzymatic interactions of food components, oral lubrication, and diffusion of flavor compounds are all closely related to properties of the saliva bio-interface. A saliva bio-interface consists of a multi-layered microstructure with each layer for different functional roles. This review presents information about the formations and structures of saliva films, and the underlying mechanisms of interactions occurring at interface. The review aims to provide solutions to following questions: how flavor compounds transport across, and how physical and chemical interactions are regulated at the saliva bio-interfaces. Important implications of saliva interfaces and their possible applications are also highlighted. Saliva film as an oral bio-interface can be seen as an indispensable component of food oral processing. It functions as an independent phase with its unique properties and behavior. For the point of view of either food oral manipulation or sensory perception, a proper understanding of functionalities of saliva film is essential. By analyzing saliva functions using five-layered model and at molecular level, it is hoped that this review can help to stimulate very different thinking and very different approaches to eating and sensory perception research. • Salivary film is treated as an independent phase inside the oral cavity. • The structures and functions of salivary bio-interfaces are revealed. • Interactions during oral processing are classified in five salivary sublayers. [ABSTRACT FROM AUTHOR]

Food technology has played a crucial role since the beginning of human civilization. Throughout the centuries, the evolution of food processing has led to an increase of food safety and quality, enhancing the overall quality of human life. Lately, academic research and industries have gained awareness about the impact of conventional preservation technologies like heat sterilization and chemical preservatives on environment and economy, besides the detrimental effects on the organoleptic and nutritional quality of foods. This consciousness oriented the efforts towards more sustainable techniques, paving the way to a new "green era" of food technology. This work explores seven non-thermal technologies, describing their theoretical principles, mechanism of action, effect on microorganisms, advantages, and limitations. Besides, the concept of hurdle technology to overcome the criticisms related to single processing techniques is highlighted. Non-thermal technologies have the potential to substitute conventional techniques for microbial inactivation, improving the safety and quality of food. The efficiency of each technique strongly relies on the process parameters (treatment intensity; exposure time), equipment (geometry; conformation), product (physical state; composition; viscosity; geometry), and microorganism characteristics (strain; concentration; growth phase; resistance mechanisms). In this sense, the hurdle approach allows to overcome the limitations related to the single technologies, broadening their efficiency and application range, and minimizing their impact on food quality. Further studies are recommended to better understand the mechanisms of mutual interaction among these techniques when combined together in specific conditions, in view of their scaling-up for commercial applications. [Display omitted] • Non-thermal techniques can substitute thermal treatments and chemical preservatives. • The hurdle approach overcomes the limitations related to the single technologies. • Hurdle technology broadens the efficacy and application range of single techniques. • Hurdle technology minimises the impact on food quality. [ABSTRACT FROM AUTHOR]

Plant-based meat analog production is a strategy for simulating a novel form of meat and has driven the interest of researchers in replacing animal meat consumption. However, there are some challenges in the development of plant-based meat analogs in terms of texture, nutrition, and sensory properties. Three-dimensional (3D) food printing can be used to manufacture food with customized shapes, colors, tastes, textures, and nutritional value. Therefore, 3D-printed plant-based meat analogs have technical and commercial potential, but further research is needed to better understand their applications and limitations. This review aims to summarize the current research status of plant-based meat analogs and 3D food printing and provide further direction to 3D-printed plant-based meat analogs for manufacturing and personalized nutrition-needing food. This review also discussed the technical possibilities, potential applications, and challenges of 3D-printed plant-based meat analogs. This review discusses novel 3D food-printing technologies, including coaxial nozzle and dual extrusion, and their potential applications in the production of plant-based meat analogs. Moreover, 3D printing has technological applications in the production of plant-based meat analogs with physicochemical characteristics similar to those of animal meat. In addition, printability is essential for making food products with complex shapes, so printability based on the main materials was elucidated. By modifying the formulation of plant-derived ingredients and applying novel 3D printing methods, the texture, sensory, nutritional properties, and printability of each component of 3D-printed plant-based meat analogs could be improved. [Display omitted] • Putting forward the possibility of developing 3D-printed plant-based meat analogs. • Summarizing the processing technologies for manufacturing plant-based meat analogs. • Introducing 3D printer assistant with a coaxial nozzle and dual extrusion printer. • Exploring the promising formulations for 3D-printed plant-based meat components. • Proposing opportunities and challenges of applying 3D printing to plant-based meat. [ABSTRACT FROM AUTHOR]

Nano bacteriostatic agents have attracted substantial attention of researchers and industry because of their unique properties. Meat-based foods (including fresh meat and meat product) have short shelf life due to risk of microbial growth resulting in rapid deterioration. Consumer demand for meat-based foods with long shelf life and of high quality has led to meat processors seeking new cost-effective and reliable methods to inhibit the growth of microorganisms in various types of meat. This paper provides a concise yet comprehensive review of recent research on several common nano bacteriostatic agents, e.g., nano silver, nano zinc oxide, nano carbon quantum dots, and nano-scale essential oils, suitable for foods from the aspect of antibacterial properties. Also covered is discussion of various newly developed preparation methods for such agents. The application and development prospects for nano bacteriostatic agents in processing and low-temperature storage of meat-based foods are reviewed critically. Nano bacteriostatic agents have an excellent ability to inhibit the growth of foodborne pathogens. With the development of the concept of green chemistry, more nanoparticles are synthesized by the synthesis method of green biology under the reduction and stabilization of active substances in microorganisms, plants, and their extracts. In the storage of meat-based foods, nano bacteriostatic agents are widely used in the forms of edible coatings and active packaging to prolong shelf life. Furthermore, nano zinc oxide is often used in combination with radio frequency (RF) to improve the sterilization effect of RF heating, maintain the flavor of meat products, and prolong shelf life. This review contributes to a deeper understanding of the preparation of nano bacteriostatic agents and their application in meat-based foods. • The antibacterial properties of nano bacteriostatic agents for food are introduced. • New methods of preparing NPs with natural biological materials are discussed. • Nano bacteriostatic agents can be used as edible coatings or packaging materials. • ZnONPs and CQDs combined with RF can improve the pasteurization effect of products. [ABSTRACT FROM AUTHOR]

Food materials have typical heterogeneity of microstructure and physical properties, which brings difficulty in accurately determining the variable heat and mass transfer processes to optimize the food thermal processing. Mathematical modeling is usually utilized to provide predictions of processing results. However, conventional models based on empirical fitting or phenomenology theories cannot explore deep insight into transfer processes and still have certain differences with actual conditions. The multiscale modeling method, which can describe macro/micro phenomena using scale bridging methods, has been widely recognized in many fields and is highly suitable for studying hierarchical transfer variations of food thermal processing between spatial or temporal scales. This review summarized the multiscale phenomena of transfer processes and proposed outstanding characteristics of multiscale modeling compared to conventional modeling, including determining variable physical properties and considering as many real factors as possible. It also detailed scale bridging methods and structured computation, which are both necessary procedures in multiscale modeling. Furthermore, the challenges and prospects in developing multiscale models were also discussed. Due to the incorporations of sub-models and underlying influencing factors, multiscale modeling shows high accuracy in predicting the results of transfer processes and great feasibility in determining scale effects in the micro domain. Both advantages demonstrate its potential to provide foundations for optimizing food processing. More efforts should focus on balancing the complexity and accessibility of multiscale modeling. Moreover, it still needs improvements to obtain broader applications at low consumption of computation resources. • Novel multiscale modeling of transfer processes in food processing was reviewed. • "Multiscale" phenomena in both spatial scales and scale effects were illustrated. • This modeling can show transfer variations between any spatial or temporal scales. • Advanced numerical technologies can promote the development of multiscale modeling. [ABSTRACT FROM AUTHOR]

Rice plants generate a large amount of straw after harvesting, which is currently managed mainly by incineration or used as animal bedding, animal fodder or wrapping of materials during transport. Other technological uses, such as the production of energy and biofuels, pulp and paper production or construction materials have also been described. However, due to the current European Union (EU) restrictions, alternatives for waste management must be sought. Valorisation of rice straw is aligned with the Sustainable Development Goals agenda set by the EU, since interesting biocompounds have been described in their composition and, after a successful extraction and purification, they can be used in various sectors. This review gathers the most relevant works related to the valorisation of rice straw. It focuses on polyphenolic extracts and cellulose derivatives obtained by different extraction techniques, either conventional or innovative. In addition, the different applications that these compounds have in the field of food and nutrition sciences are summarized. Polyphenols and cellulose fractions have shown their viability to be extracted from rice straw, showing great potential as antioxidants in the food sector or as nutritional components in the development of new food or packaging materials, respectively. In conclusion, the valorisation of rice straw as a rich source of valuable compounds has been demonstrated, which currently generates serious environmental and human problems due to difficulties in its management and incineration, adding value to these underutilized residues and contributing to the circular bioeconomy concept. [Display omitted] • Large amounts of rice straw are produced and currently incinerated in the fields. • Valorisation of rice straw decreases environmental impact and provides added value. • Strategies for the recovery of bioactive compounds from rice straw are reported. • Rice straw valorisation as a source of polyphenols and cellulose fractions. • Polyphenols and cellulose from rice straw can be used in food and nutrition. [ABSTRACT FROM AUTHOR]

Thymbra capitata is a medicinal and aromatic plant of the Lamiaceae family. Essential oils, organic extracts, and vegetable oils from this species showed a diversity of health-promoting phytochemicals. The objective of the present review is to highlight the findings related to Thymbra capitata , including medicinal uses, bioactive compounds, biological activities, food preservation (animal feed supplement, agriculture, and medicinal application), and encapsulation for possible incorporation into industrial applications. Thymbra capitata essential oil is characterized by the presence of numerous volatile compounds, particularly carvacrol and thymol as major chemotypes. Essential oils, organic extracts, vegetable oils, and hydrolats exhibited different biological properties, including antibacterial, antifungal, antiparasitic, antiviral, anti-inflammatory, anticancer, and other effects. These biological properties were mainly correlated with the chemical compounds present in tested products. Furthermore, some industrial applications of Thymbra capitata essential oils and extracts have been explored. Indeed, this species was used for food preservation (such as fruit juices, fruits and vegetables, milk, vegetable oils, meat, and fish food), feed supplements for animals, agriculture, medicinal application, and other applications. Moreover, industrial applications have been proven for encapsulated and incorporated Thymbra capitata essential oils. • Medicinal use and bioactive compounds of Thymbra capitata were highlighted. • Biological activities of Thymbra capitata were highlighted and discussed. • Industrial applications of Thymbra capitata essential oil and extracts have been explored. • Encapsulations of Thymbra capitata essential oils and possible industrial applications. [ABSTRACT FROM AUTHOR]

Processed foods, and particularly "ultra-processed foods" (UPFs), as categorized by NOVA, have been highly criticized over the last few years. At the same time, consumers consistently perceive processed foods as less healthy and less natural than unprocessed foods. This commentary aimed to examine the relationship between the degree of food processing, healthiness, and naturalness. A case study was included wherein the naturalness (measured through the Food Naturalness Index) and healthiness (measured through the Nutri-score) of 734 snack bars (classified as UPFs by NOVA) were analyzed. The degree of processing, food healthiness, and naturalness are different aspects of food. Our results show that not all snacks analyzed are necessarily unhealthy and unnatural. Importantly, there were significant differences between them in terms of Nutri-score and FNI values, which suggests that it is not appropriate to rate an overall product category (i.e., snack bars) as nutritionally poor and unnatural. Our findings can help stimulate an interdisciplinary dialogue routed in scientific evidence to clarify the role of so-called UPFs in the food system. • Consumers perceive processed foods as less healthy and less natural in comparison to unprocessed foods. • Degree of food processing, healthiness and naturalness are discussed from the technical and consumer perspective. • Degree of processing, food healthiness and naturalness are different aspects of foods. • The NOVA fails to correctly classify foods regarding healthiness and naturalness. • NOVA represents a barrier for the industry to move towards healthier and more natural foods. [ABSTRACT FROM AUTHOR]

Bioactivity and self-assembly are two important properties of peptides. Over the past several decades, rapid advances have been made in the application of bioactive peptide and peptide self-assembled nanomaterials. The combination of bioactivity and self-assembly properties of peptides will introduce new perspectives for food structure design and functional food creation to meet more specific food industry application needs. In this review, a comprehensive overview of bioactivity and self-assembly of peptides is provided. The fabrication strategy and application prospects of self-assembling bioactive peptide-based materials are introduced. Additionally, we summarize the research limitations to be solved and put forward our perspectives for the future development of self-assembling bioactive peptides. Peptides show diverse bioactivities and play an important role in regulating the physiological functions of various body systems. The powerful self-assembly property of peptides promotes the formation of controllable supramolecular structures. More importantly, self-assembling bioactive peptides provide approaches to fabricate functional nanomaterials for food creation and have great application prospects in the food field. These advances implicate the bright prospect of nanomaterials of self-assembling bioactive peptides in future food creation. • Peptides show powerful characteristics from diverse bioactivities to self-assembly. • Bioactive peptides regulate physiological functions and maintain body health. • Self-assembling peptides (SAPs) could form controllable supramolecular structures. • Bioactive SAPs provide ways to construct functional nanomaterials in food creation. • Bioactive peptide self-assembly system has great application potential in food. [ABSTRACT FROM AUTHOR]

The Industrial Revolution presented technological advancements that improved shelflife, palatability, convenience, availability, and safety of foods. These advancements led to reduced micronutrient-related diseases, greater food diversity, and enhanced food security; however, their chronic consumption, starting in the 1960s, has been implicated in epidemics of diet-related chronic diseases. This commentary implies that diet potentially alters the human genome, evidenced by isolated populations consuming high starch versus low starch over successive generations. The control of fire and subsequent application to cooking illustrate that food processing potentially acts as an evolutionary discourse, and selective pressure favors less tooth dentation. Each is important to establish that the lack of whole food structure, the introduction of xenobiotics, and refined components in ultra-processed foods is an evolutionary discourse. Over the past 100 years, the displacement of dietary patterns that include meals and dishes prepared from whole or minimally processed foods by those increasingly based on ultra-processed foods and drinks has occurred globally. Such rapid, neoteric changes to food choice/diet had not occurred since the onset of bipedally when Neanderthals ventured from the forest searching for new food sources in response to changing climates. Only time can tell if changes imparted by ultra-processed foods being Western Society's staple represent a significant enough environmental discourse to drive evolutionary adaptations. Epidemiological studies are already pointing to the parallel between the globalization of UPF consumption and the rapid emergence of chronic non-communicable diseases worldwide (244 words). • UPFs are now the staple food for western society. • Diets lacking a whole food structure represents a potential evolutionary discourse. • Diet has acted as a selective pressure altering AMY1 copy variant number. • The mastery of fire and cooking selected less tooth dentation. [ABSTRACT FROM AUTHOR]

Novel food matrices with high protein content and biological value, good amino acid profile, and functionality based on algae, insects, plants, fungi, and microbial proteins have been explored. 3D food printing (3D-FP) is one of the promising development techniques used in the food industry. This technology has evolved, and different food-related innovations have been applied such as gastronomy, personalized nutrition, new ingredients, and novel sensory characteristics. Likewise, artificial intelligence (AI) methods have also been used to predict food processing and preservation conditions and quality and physicochemical properties. This review studies the new technological trends based on AI and 3D-FP applied to the food industry/markets focusing on the search for novel protein sources, and further development of food products with high protein content. This review aims to provide an overview of promising research developments in current and novel protein food industry applications combining AI and 3D-FP technologies. The review describes the different protein-based alternatives to those of animal origin were explored that have functional properties and are a good source of essential amino acids. Also, this review shows the AI and 3D-FP technologies and how to combine them using diverse equipment and methodologies along with different protein food sources. 3D printing can be used in conjunction with AI for process optimization, formulation of pastes to be printed, post-printing processes, and automation, among others. Both technologies enable the development of personalized foods with high nutritional value and high potential application in the food industry. [Display omitted] • Increased exploration of novel protein sources from plants, insects, fungi, and algae. • 3D-FP is one of the most innovative techniques used to develop the food industry. • AI can predict processing and preservation conditions and food quality aspects. • Combined strategic technologies are focusing on gastronomy to personalized nutrition. [ABSTRACT FROM AUTHOR]

The trend towards using bioactive compounds in nutraceuticals and functional foods in recent years has increased due to their recognized health effects. However, these compounds face challenges due to their vulnerability to various environmental factors. Encapsulation methods offer a solution to these challenges, with electrohydrodynamic (EHD) encapsulation emerging as an assuring technique for enhancing stability. Despite their advantages, the production of encapsulated products on a large scale is still challenging and needs further research. This review primarily focuses on assessing the stability of electrohydrodynamically encapsulated products against oxygen, light, temperature, and pH. It also delves into the specific characteristics of the EHD process that enhances the stability of the bioactive compounds encapsulated. Furthermore, the review highlights electrohydrodynamic mechanisms and process parameters crucial for controlling the overall process. Additionally, it provides an overview of the application of this technique in the food sector to maximize the utilization of bioactives. The insights gleaned from this review have the potential to guide industry professionals or personnel in developing improved encapsulated products using electrohydrodynamic processes. EHD encapsulation offers advantages compared to other methods, like high surface-to-volume ratio and lower processing temperatures. The final encapsulated products processed through EHD techniques will have higher stability towards oxygen, light, temperature, and pH than other encapsulation techniques. This technique possesses much potential for further exploration of various applications in food, such as 3D printing, metal detectors, and nanoparticles with new polymer materials. [Display omitted] • Electrohydrodynamic technique effectively encapsulates thermolabile bioactives. • Enhanced stability due to strong interactions between bioactives and polymeric materials. • Blending of polymers further strengthens the matrix and reduces the loss of bioacives • Potential applications are active food packaging, meat analogs, biosensors, and hybrid milk powders. [ABSTRACT FROM AUTHOR]

Oleosomes are nutrient-rich pure natural compounds that exist as oil-in-water (O/W) emulsions and have the advantage of nonemulsification. However, in the past few years, the development of oleosome extraction has been slow, and the understanding of oleosome composition, stability, and interfacial behavior has not been comprehensive enough. Therefore, there is a need for a critical and theoretical review of oleosomes. This paper proposes new insights into the structure, composition, and extraction method of natural oleosomes; discusses the factors influencing the stability, additional protective mechanisms, and interfacial behavior of oleosomes; and summarizes the potential application directions of oleosomes in the food industry. In the future, the oleosomes extraction could adopt a combination of multiple assist-extraction to replace existing extraction methods, and omics and in-situ measurement techniques should be more applied to the oleosomes characterization. At both the oil-water and air-water interfaces, oleosomes can adsorb in intact and fragmented forms, depending on their size, concentration, and external components. In addition to accurately monitoring the extraction process, processing conditions, and system environment, additional protection (e.g., adding hydrocolloids and forming gel systems) of oleosomes can also help to obtain stable oleosomes, which have promising prospects in food applications such as dairy-like products, delivery systems, edible films, and potential bioactive substances. • The low abundance components in oleosomes have many impacts on their structure, nutrition, stability, and application. • Combination of multiple assist-extraction can be adopted to replace existing oleosome extraction techniques. • Adding hydrocolloids and forming gel systems can be used for additional protection of oleosomes. • Both oil-water and air-water interfaces, oleosomes can adsorb in intact and fragmented forms. • Oleosomes have promising futures in dairy-like products, delivery systems, edible films, and potential bioactive substances. [ABSTRACT FROM AUTHOR]

Lactobacillus delbrueckii is a bacterium used in the dairy industry, improving dairy products' organoleptic characteristics and nutritional value. Preclinical studies have demonstrated the probiotic effects of these microorganisms. However, unlike other lactic acid bacteria species, few studies have explored L. delbrueckii strains, using a probiogenomics approach, about their benefits and safety for host health. This comprehensive review describes the main health effects and safety features of L. delbrueckii strains. Furthermore, it also identifies potential genetic factors and molecular mechanisms obtained through the probiogenomics approach, which can offer insights into this species' effects on host health and its safety level for biotechnological and therapeutic applications. L. delbrueckii can tolerate industrial and gastrointestinal stressors, and this property could be enhanced by incorporating these microorganisms into dairy matrices. The biotherapeutic activity of L. delbrueckii has been extensively demonstrated in intestinal inflammation, enteric infections, and metabolic and psychological disorders. Many beneficial effects are elicited by components of the bacteria cell membrane or secreted molecules, such as cell surface proteins, exopolysaccharides, bioactive metabolites, and peptides. Furthermore, few plasmids were identified in L. delbrueckii, reducing the spread of antibiotic-resistance genes. Additionally, this species has a lower capacity to act as a pathogen. However, studies show a discrepancy between the phenotype and genotype data, which may be related to the gene expression level or regulation in specific environmental conditions. Therefore, further studies should be conducted to characterize the possible biological role of this species and identify the genetic markers linked to these processes. • This review provides an update on the probiose status of Lactobacillus delbrueckii. • L. delbrueckii modulates inflammation, regulates microbiota, and has psychobiotic activity. • The omics approach supports the food/biotechnological application of L. delbrueckii. • Lactobacillus delbrueckii species is mainly intrinsically antibiotic-resistant. • L. delbrueckii has a safety level for use as probiotics and in the food industry. [ABSTRACT FROM AUTHOR]

As an alternative to conventional non-thermal technologies, magnetic field technology is emerging with desirable attributes such as contactless treatment and deep penetration into food matrices. Static, pulsed, and oscillating magnetic fields find widespread application in sustainable food systems. Biosystems, encompassing microorganisms, nutrients, and food enzymes, comprise charged components that undergo drift when subjected to a magnetic field. This process results in the generation of induced currents at both the cellular and molecular levels. To comprehend its impact on sustainable food system, this review firstly provides a summary of the magnetic field as a non-thermal technology. Subsequently, utilization in food processing and preservation was explored, delving into potential mechanisms, operational principles, and biological implications. Finally, challenges and forthcoming trends in this evolving domain are delineated and suggested. Magnetic field technology holds significant promise across both divisions of the food system. This review comprehensively summarizes its underlying principles, from physicochemical to microbiological levels. Nevertheless, more interdisciplinary studies are expected to elucidate the changes and aftereffects induced by magnetic fields, as well as to explore synergies between magnetic field techniques and other methods in food processing and preservation. [Display omitted] • Application of magnetic field has potential in sustainable food system. • Magnetic field can be used in the food freezing process and ingredient modification. • Magnetic field intervention leads to microbial inhibition and enzyme inactivation. • The efficiency of magnetic field exposure depends on various factors. [ABSTRACT FROM AUTHOR]

Sustainability in food supply chains (FSCs) is crucial due to its impact on environmental, economic, and social dimensions. This review analyses closely the complex interaction between carbon price and sustainability in the entire food supply chain. It gives a thorough assessment of the intricate linkages between carbon pricing mechanisms and ethical business practices in the food sector. Through interesting case studies on carbon emission reduction, the first portion investigates regional implementations of carbon pricing mechanisms, such as carbon taxes and cap-and-trade systems. It also discusses ecologically friendly ways of food production, processing, packaging and transportation, illustrating how carbon prices have a considerable impact on plans for emission reduction and drive innovation. This study also analyses the social and economic consequences of carbon pricing on the food sector by assessing consumer behavior, job creation possibilities, and economic restrictions. Concerns about equality and social justice brought up by carbon pricing measures are also addressed. In addition, this provides a full review of extant policies, their efficacy, highlights the vital function of carbon price, advocates group activities and proposals for enhancing sustainability in the business. It also focuses on key challenges, recent technical advancements, and prospective directions in both research and policy. • Carbon-pricing plays a crucial role to ensure sustainability in food supply chain. • Effective carbon pricing incentivizes companies to adopt sustainable practices. • Government initiatives promote sustainability and reducing carbon emissions. • Efficiency of current policies and regulations related to carbon pricing were discussed. • Policy recommendations to address sustainability challenges in the food sector were covered. [ABSTRACT FROM AUTHOR]

Food adulteration became a potential threat to the food industries and human health. The conventional laboratory techniques are time and cost intensive, require sample preparation, and require skilled persons. The application of E-nose and E-tongue in association with suitable chemometrics techniques became more popular in food sector for food authentication due to their rapid and non-destructive nature. This review covered historical evaluation and various types of sensors used for the system development of E-nose and E-tongue, the individual and fusion techqniques employed for food authentication. The strength and weakness of various machine learning techniques, steps to enhance detection of food adulteration, limitations, challenges and future trends of the E-nose and E-tongue system. The individual application of E-nose and E-tongue systems has limitations such as sensor drift, lack of standardization and complexities in data interpretation. These can overcome by fusion approach. The future prospects for using E-nose and E-tongue for food authentication are encouraging. As a result, further improvements in sensor technology together with breakthroughs in data analytics and ML will help to overcome present hurdles and open up new doors for improved food quality control as well as better consumer protection. • E-nose and E-tongue have great potential for authentication of diversified foods. • The machine learning techniques used in conjunction with E-nose and E-tongue were discussed. • The shortcomings of individual technological applications can be overcome by fusion techniques. • The limitations, challenges and future prospects of E-nose and E-tongue systems in food authentication were proposed. [ABSTRACT FROM AUTHOR]

Dry-cured ham is vulnerable to fraud due to the high profit that may be gained. Tackling dry-cured ham fraud is a complex task that involves regulatory bodies, food business operators, and scientific community. The latter has long been involved in developing science-based methods for dry-cured ham authenticity testing. The present paper has been focused on Spanish and Italian dry-cured hams. An overview of the current European regulatory provisions to assure traceability and of the types of fraud in the dry-cured ham sector are provided. Moreover, cutting-edge approaches for dry-cured ham authentication are critically reviewed. Challenges and gaps to be filled to succeed in tackling deceptive practices are examined. A wide range of targeted techniques have been proved to succeed in characterizing different types of dry-cured hams. However, there is still a lack of reliable methods capable of authenticating the different ham categories and tracing the whole chain. Most of the analytical solutions are not implemented in business settings due to accessibility issues. Recent research efforts have addressed untargeted analytical strategies and portable equipment, both with great potential for rapid, accurate, and in situ control for routine monitoring across the chain. • Spanish and Italian dry-cured hams are vulnerable to fraud. • Authentication of geographical origin and pig rearing system is a critical issue. • Traditional targeted analytical approaches show low prediction performances. • Untargeted strategies provide models with high classification and prediction rate. • Portable equipment has great potential for rapid and in situ routine control. [ABSTRACT FROM AUTHOR]

The food industry constantly searches for natural derived bioactive molecules with preventive and therapeutic effects using innovative and sustainable strategies. Fig production and processing generate a considerable amount of by-products (leaves, pulp, peels, seeds, and latex) with limited commercial exploitation and negative impact on the environment. These by-products are important sources of high value-added ingredients, including anthocyanins and pectins that can be of particular interest to the food industry as functional colourants, emulsifiers, and additives. This review curates recent advances in the valorisation of fig by-products as valuable sources of bioactive molecules for functional food development. Special attention was given to widely used extraction processes, main bioactive compounds, relevant biological properties, and the application of recovered bioactives for functional food development. Fig by-products are essential sources of structurally diverse bioactive molecules with unique antidiabetic, anti-inflammatory, anti-tumour, immunomodulatory and cardioprotective properties. Owing to these health-promoting potentials, an integral valorisation approach involving sustainable technologies to recover these high value-added ingredients and its utilisation in novel food formulation development should be further stimulated. Ficus carica L. by-products (i.e. , leaves, pulp, peels, seeds, latex) contain different bioactive compounds, including phenolic compounds, volatile compounds, pectin or ficin. These compounds show a wide variety of biological properties that can be further applied to develop novel functional foods. [Display omitted] • Fig by-products are sustainable sources of value-added bioactive molecules. • These bioactive compounds have a wide variety of health-promoting properties. • Furanocoumarins and pectin are the principal biomolecules in fig leaves and peels, respectively. • Recovered bioactive molecules are promising ingredients to improve functional, physical, and sensorial properties of food. • Challenges in their utilisation as functional food ingredient were highlighted. [ABSTRACT FROM AUTHOR]

Propolis is a natural resinous complex mixture produced by honeybees that contains bioactive compounds, such as phenolic compounds (flavonoids and phenolic acids), xanthones, and terpenoids. These compounds have been associated with protective effects against chronic diseases and are responsible for their biological and therapeutic potential. However, bioactive compounds are chemically unstable and its absorption in the gastrointestinal tract is influenced by their solubility and stability. Encapsulation technology has been employed to increase their bioavailability and protect them against hostile conditions, namely high temperature and the presence of oxygen and light. This current review summarizes a broad range of topics, beginning with the chemical composition and biological properties of different types of propolis, a systematic analysis of randomized double-blind clinical trials demonstrating its health benefits, and the application of encapsulation technology for the protection of its properties. The application of encapsulated bioactive compounds in the pharmaceutical and food industries was highlighted. In addition, this review provides further guidance on the application of encapsulated compounds of propolis in combination with drugs or in functional foodstuffs as dietary supplements for the prevention and treatment of acute and chronic disease severity. The encapsulation technology demonstrated great potential to protect bioactive compounds present in propolis, contributing to the valorization of natural products and a sustainable economy. Propolis also demonstrated to be an attractive source of bioactive compounds for the development of fortified products with potential to decrease the use of synthetic food additives or therapeutic drug concentration. [Display omitted] • Chemistry of propolis bioactive compounds (PBC) was reported. • Double-blind randomized clinical trials of PBC therapeutic effects was described. • PBC have shown promising clinical effectiveness for the treatment of diseases. • Encapsulation technologies can improve and preserve the PBC. • Applications of encapsulated PBC in food and pharmaceutical fields were reviewed. [ABSTRACT FROM AUTHOR]

Great attentions have been paid on the safety and quality of food products, leading to emerging innovations in food packaging industry. The natural colorants with eco-friendly and multi-functional properties are widely integrated into packaging films. And the natural colorant-based film can not only protect food from surrounding environment, but also behave indicator and active functions as a promising component for novel food packaging. This review provides a thoroughly insight into recent advances in natural colorant-based food packaging. Main 7 kinds of natural pigments were critically summarized. The molecular interaction between natural colorants and bio-polymers was investigated. Meanwhile, the influences of molecular interaction on physical and functional properties of natural colorant-based films were clearly discussed. Additionally, the applications of natural colorant-based film in terms of indicator and active food packaging were systematically summed. Furthermore, the major bottlenecks and future prospects were also illustrated for the further application of natural colorant-based film. The molecular interactions which were varied due to different charged natures of natural colorants, exerted significant influences on film physical properties, including structural, mechanical, hydrophobic, thermal and oxygen permeability properties. The natural colorant-based film which exhibited great pH-responsive, active and barrier characteristics, was suitable for the freshness monitoring and maintenance of food products, being regarded as indicator and active food packaging. Nevertheless, further studies focusing on the stabilization modification of colorants as well as the commercial production method of natural colorant-based films are critically needed. [Display omitted] • Indicator and active packaging have been prepared by incorporating natural colorants. • Molecular interactions affect both film physical and functional properties. • Natural colorant-based film can be applied as potential indicator. • Natural colorant-based film has the ability to maintain food quality. • Natural colorant-based film has a promising prospect in food packaging industry. [ABSTRACT FROM AUTHOR]

The topic of food is broad and global, thereby representing an influential sector of the economy. Motivated by the advent of Industry 4.0, massive potential exists to implement cutting-edge technologies in the food industry. Recent years have seen a growing interest towards the applications of augmented/mixed reality (AR/MR) in the food sector. An extensive search of online journals focusing on Scopus was conducted using terms including 'augmented reality', 'mixed reality' and 'food' in the search fields of Title, Abstract, and Keywords. Full paper reading was implemented and ineligible articles (i.e., non-English-language, review articles, not peer-reviewed and without full paper) were removed. Our systematic search resulted in 111 eligible articles, eight of which related to MR technology. There is an overall increasing trend in the number of publications appearing annually since the first relevant publication in 2010. Analysing these publications demonstrates the multidisciplinary nature of this technology which is closely linked to machine learning, computer vision, the Internet of Things (IoT), and artificial intelligence. Our findings also revealed that AR/MR technology is mainly applied in the following areas: dietary assessment, food nutrition and traceability, food sensory science, retail food chain applications, food education and learning, and precision farming. Furthermore, we highlight the limitations and analytical challenges that hinder the application of AR/MR to food-related research, such as the lack of reliable wireless connection and the difficulty in recognizing food objects in a complex environment, while also describing future research needs and directions. • Applications of AR/MR for food is summarized from 111 eligible articles published since 2010. • Applications of AR/MR is closely linked to advanced technologies such as IoT, machine learning. • AR/MR is mainly applied for food safety, sensory, retail chain, education, and precision farming. • Limitations and challenges that hinder food applications of AR/MR are highlighted. • Future research needs and directions for AR/MR developments in food areas are presented. [ABSTRACT FROM AUTHOR]

The last decade witnessed the rapid increase in the population worldwide, which fueled the development of food processing industry for fulfilling the daily demand for diversified food products. A massive amount of food by-products is simultaneously generated during the food processing. Generally, these by-products are discarded as food waste that results in adverse impacts on the environment and economics. Lemon peels are the main by-products generated by lemon processing. However, lemon peels contain abundant high value-added substances that demonstrate desirable nutraceutical properties and promise in industrial application. The review comprehensively summarizes the nutritional profile, phytochemical profile, nutraceutical properties, and potential application into food industry, bioremediation, and aquaculture. Lemon peels are rich in nutritional substances, especially vitamin C, pectin and fibers, and phytochemical compounds with desirable properties predominantly comprising phenolic constituents and essential oils, which supported the potential industrial applications. It has been demonstrated that lemon peels hold great nutraceutical effects, including antioxidant, antimicrobial, antidiabetic, anti-obesogenic, lipid-lowering, anti-colitic, anti-arthritic, anti-urolithic, anti-fatigue, ameliorating disuse muscle atrophy, skin protection, and prebiotic properties. Lemon peels show great promise in the applications into food industry, including: 1) food ingredients with nutritional, antioxidant, and antibacterial properties; 2) film matrixes or active constituents for food packaging or edible coatings. Moreover, the application into bioremediation as removers for heavy metals and dyes and into aquaculture as beneficial constituents of fish diet is also promising. • The valorization of food by-products is crucial for sustainability and circular economy. • Lemon peels demonstrate numerous bioactivities. • Lemon peels showing great promise in packaging or edible films and antioxidant and antibacterial applications. • Lemon peels have potential to be reutilized into food industry, bioremediation, and aquaculture. [ABSTRACT FROM AUTHOR]

Coffee by-products are generated along the coffee production chain, from harvest to brewing. The presence of phenolic compounds, caffeine, and flavonoids in coffee and its by-products has attracted attention with respect to their applications in foods and pharmaceutical matrices, especially considering the bioactive potential of these molecules. These by-products can be used as ingredients to reduce the environmental impact of coffee production, add value to coffee waste, and provide wider options for consumers who are increasingly seeking foods with "natural" and bioactive ingredients. In this review, recent studies of the extraction of phenolic compounds by conventional and non-conventional methods, including emerging technologies, as well as the application of coffee by-products in the food and pharmaceutical industries, are described. In particular, we focus on several recently developed extraction techniques that have been optimized to provide greater yields, lower the environmental impact of extraction, and enable the better reuse of by-products of agricultural origin. The phenolic compounds in coffee by-products can be obtained by different extraction techniques, including conventional (solid–liquid and liquid–liquid) and non-conventional (ultrasound, microwave, supercritical fluid, subcritical water, pulsed electric field, and fermentation) methods. The main phenolic compounds reported in coffee by-products are chlorogenic acid and its derivatives. Bioactive compounds from these by-products can be used in the production of beverages, dairy products, and baking products as antioxidants and colorants, as well as in the pharmaceutical industry; in addition, they have applications in anti-aging and anti-wrinkle products and as protective agents in different cosmetics. • Large amounts of coffee by-products are produced and not efficiently utilized. • Utilization of coffee by-products is an alternative for the reduction of pollution. • Skin, pulp, parchment, and silverskin are rich sources of bioactive compounds, especially phenolic compounds. • Methods and solvents for extracting phenolic compounds are reported. • Application of coffee by-products in the food and pharmaceutical industries are reviewed. [ABSTRACT FROM AUTHOR]

Biofilms are microorganisms community embedded in the self-secreted extracellular polymeric substances, which can provide microbes with strong tolerance and favorable living environments. As an important physiological indicator, biofilm formation could not only induce various food safety problems but also regulate the accumulation of different bio-products. This review aims to summarize the regulation strategies of controlling biofilm in food process and enhancing production of different bioproducts by utilizing biofilm. Therefore, research papers published during the past decades were summarized and discussed. Mature biofilm consists of exopolysaccharides, extracellular DNA and proteins. Three processes of biofilm formation can be utilized for biofilm regulation. Inhibiting biofilm formation and eradicating mature biofilm are commonly used for solving food related problems. Among them, ultrasound, ultraviolet, magnetic fields with magneto-materials, different chemicals addition such as amino acids and vitamins, and many other inhibitors present extraordinary biofilm inhibition ability. However, several biofilm utilization techniques exhibit potential application value for enhancing food additives and biochemicals production, including providing proper culture environments, metabolic engineering, using biofilm devices and bio-electrochemical system. To further explore the effects of biofilm regulation in food industry and exploit more regulation strategies for productivity improvement, more efforts should be paid on in the future. • Biofilm as microorganism community contains exopolysaccharides, eDNA and proteins. • Biofilms provide microbes with strong tolerance but also lead many food problems. • Amino acids, vitamins and several biochemicals are effective in biofilm inhibition. • Biofilm regulation strategies are potential approaches for bioproducts production. [ABSTRACT FROM AUTHOR]

Betalains are phytochemicals of relevance to the food industry not only for their natural presence in foods and beverages but also due to their utility as food colorants. However, the use of betalains as functional ingredients has not been extended despite their demonstrated health-promoting properties. The use of betalains as nutraceuticals is an emerging field thanks to the accumulation of scientific evidence on their beneficial effects on health in humans and animal models. In this review, all the health-promoting effects of betalains published to date are collected and discussed with a focus on their promising use as functional ingredients. All studies on animal models and humans are critically analyzed. The bioactive properties of betalains have been manifested in rodents, fish, and nematodes. Chemopreventive, antioxidant, and anti-inflammatory activities are some of the effects produced by betalains in vivo. Assays performed in humans remain limited, but their conclusions are highly promising in terms of the health-promoting potential of betalains, supporting the use of these compounds as functional ingredients. • The paper critically analyzes all experiments dealing with the health-promoting effects of betalains. • Observed limitations are discussed and new perspectives of future research are highlighted. • Altogether, recent findings support the application of betalains as nutraceuticals. [ABSTRACT FROM AUTHOR]

Pulsed Electric Field (PEF) technology is a non-thermal approach mainly used to preserve food with higher electrical conductivity, such as liquid or semi-liquid foods. PEF uses an electric field to create irreversible poration in the cell membrane, increasing membrane permeability. The application of PEF to increase the extraction rate in the food and nutraceutical industry is still in its infancy. This study describes the mechanism of PEF treatment and its effect on food's quantitative and qualitative attributes. This review emphasizes the significance of PEF treatment on the extraction of various compounds from the food matrix like juices, edible oils, bioactive compounds, and carbohydrates. A plethora of literature evinced that the application of PEF treatment to extract fruit juices, edible oils, various bioactive compounds, and carbohydrate compounds on a laboratory scale and pilot-level scale have significantly affected the extraction yield. Moreover, PEF treatment allows preserving the end product's quality in terms of sensory and nutritional aspects. Various studies have shown PEF as a productive tool to utilize the waste of agro-processing industries for recovering multiple bioactive compounds that could be economically beneficial. PEF becomes an optimal choice for pretreatment before extraction due to its desirable traits such as minimal operational period and efficient power consumption. Though extensive research has been carried out at a laboratory scale, there is a need to explore the PEF on the industrial scale further and optimize various PEF parameters to obtain high productivity. • PEF is a non-thermal approach which can be utilized as pretreatment prior to extraction operation in Food Industry. • Pulsed electric field uses electric pulses to destroy microbial and plant cells. • PEF treatment leads to high efficiency, shorter extraction time and less energy usage. • PEF can be used to extract bioactive ingredients from fruits, vegetables, agricultural waste and microbes. • PEF was compared to other advanced technologies such as MWAE, UAE, and HVED. [ABSTRACT FROM AUTHOR]

Oleoresins are concentrated extracts from plants, spices, and herbs which have been studied as additives in foods. Extracted from natural sources by different techniques, they are potential substitutes for synthetic additives. They can promote antimicrobial, antioxidant, anti-cancer, and anti-inflammatory activity to products. The solvent extraction method is the most used, but new technologies considered green are being applied. Also, the microencapsulation of these extracts has been explored as a way to protect and facilitate the delivery of active compounds in food. This review summarizes the most used oleoresin extraction methods, the main extracts used in the food industry, and describes the characteristics of the main compounds. Volatile and non-volatile compounds can be present and different methodologies for identification and quantification are used. This work also presents a brief description of the most used oleoresin encapsulation methods and lists recent studies providing an overview on the application of this promising ingredient. The main oleoresins applied by the food industry are from black pepper, cinnamon, ginger, paprika and turmeric. In addition to color and flavor, different biological properties arouse the industry's interest in these extracts. The chemical diversity of the compounds present in oleoresins is what gives all these properties. Despite all this, oleoresins oxidize when exposed to factors such as oxygen, light, and temperature. Microencapsulation has been used to work around this problem and to facilitate the application of these viscous extracts in foods. • Oleoresins are natural extracts rich in active compounds that can be used in food. • Green extraction technologies can improve the quality of oleoresins. • Oleoresins can present antimicrobial, antioxidant, and anti-inflammatory activities. • Liquid and gas chromatography are the most used techniques to analyze oleoresins. • Oleoresins microencapsulation adds value to the extract and protects its compounds. [ABSTRACT FROM AUTHOR]

The increased production of blue foods has resulted in the waste of blue foods by-products. Converting blue foods by-products into useable protein hydrolysates and bioactive peptides can improve the utilization of by-products. At the same time, the rich biological activities of bioactive peptides can be used in a wide range of applications. This article reviews the current research status of protein hydrolysates from blue foods, including preparation, isolation, identification and applications. The biological activities of protein hydrolysates from blue foods by-products have rich application prospects. Bioactive peptides can be utilized for their antioxidant, antibacterial, and antifreeze properties to improve the quality of food. B ioactive peptides have the gelling effect, and their rich nutritional properties can be used as peptones. Furthermore, conjugating bioactive peptides with polyphenols can enhance their biological activities. Adding bioactive peptides to foods can also enhance food properties. The metal-binding ability of bioactive peptides can enhance the stability of chelated calcium and chelated zinc. Therefore, bioactive peptides from blue foods by-products can be applied in food and pharmaceutical industries, but their safety and utilization need to be further explored. [Display omitted] • Protein hydrolysates from blue foods by-products have a wide range of applications. • Bioactive peptides can exploit their properties to improve food quality. • Utilization of blue foods by-products can increase economic benefits. [ABSTRACT FROM AUTHOR]

Considering promising capabilities of probiotics (PRO) in different sectors, their novel applications are dependent on the development of emerging technologies like three dimensional (3D) printing. Production of innovative foods and personalized medicine/health care with customized PRO in terms of strains and dosage or using biomaterial constructs and microbial biofilms will be possible by integration of this strategy with beneficial viable microorganisms. Currently there is no comprehensive review on the 3D printed (3DP) PRO products and their promising applications. Accordingly, this review highlights the latest advancements in PRO applications using 3D-printing systems, advances in novel food structures, new therapeutic development, and functions/interactions that affect different aspects of the 3DP product. Innovative formulations for the available PRO products, development of novel PRO categories like PRO baked goods, production of shelf-stable products under post-processing treatments, and combined applications of phytochemicals with PRO to enhance personalized nutrition, textural features and sensory attributes of the product are some novel foods manufactured by this emerging approach. Design of targeted, long-acting and on-demand delivery systems, simultaneous delivery of PRO and other bioactive compounds, production of special foods for hospitalized patients and management/treatment of some microbial infections are the most important health-oriented applications of 3DP PRO products. [Display omitted] • 3D printed PRO products have emerging applications in food and medicine sectors. • 3DP PRO can be used in targeted on-demand delivery/controlled release systems. • Novel bioink formulations have led to innovative categories of 3DP PRO foods. • Quality induced reusable 3DP PRO cultures is a promising progress in this field. [ABSTRACT FROM AUTHOR]

The rising popularity in low- and middle-income countries (LMICs) of ultra-processed foods (UPFs), defined by the Nova classification system, makes them an appealing option for food fortification initiatives to address micronutrient deficiencies in vulnerable populations. However, significant controversy surrounds this issue given that higher intake of UPFs is associated with a range of health risks including development of non-communicable diseases (NCDs). This paper investigates the utility and extent to which UPFs may be used as vehicles of fortification to improve population health. The underlying mechanisms linking UPFs with disease are discussed and evaluated compared to the potential risks of eliminating them from fortification initiatives. A summary of the four main arguments most commonly cited in the debate over UPFs and their fortification are then reviewed. The future of fortified UPFs needs more research to untangle the health effects of food processing, the involvement of the food industry in product reformulation, and a strengthening of regulation on production and labeling. This perspectives piece serves to stimulate further debate regarding the role processing should play in foods in general and how it should be considered by nutritional classification schemes to assess the healthfulness of foods. • Removing fortified ultra-processed foods may have unintended nutritional consequences. • Fortified ultra-processed foods might help reduce micronutrient deficiencies globally. • Health risks of ultra-processed food may not outweigh benefits of fortification. • Corporate food involvement and stricter regulation are necessary to move forward. [ABSTRACT FROM AUTHOR]

Legumes are an important source of plant-based protein that are known to provide many beneficial health effects, but their global consumption is low. Thus, processing legumes to improve their protein digestibility and incorporating them into commonly consumed foods could be a useful strategy to increase legume consumption and obtain the nutritional benefits, including increased protein intake and enhanced satiety. This review highlights various food processing techniques that can be utilised to enhance the digestibility of legume protein, particularly when used to enrich food products. Whether such a strategy benefits metabolic health, satiety perception, and postprandial hormone responses to such foods is then evaluated. Finally, consumer acceptance of legume-based food products is examined. Food processing techniques can be used to enhance the digestibility of legume protein, and this effect is evident when incorporating legume proteins into food products. The increased levels of protein in such foods are found to be more satiating by consumers, while also eliciting improved postprandial hormone responses, suggesting they would aid in improving metabolic health. The incorporation of legumes into foods may reduce the consumer acceptance of such products. However, by utilizing a combination of food processing techniques, the sensory properties of legumes can be effectively manipulated to improve the acceptability of legume-enriched food products. Thus, the incorporation of legume protein into foods appears to be a viable strategy to encourage legume consumption and improve overall health. [Display omitted] • Food processing enhances the protein digestibility of legume-enriched foods. • The incorporation of legumes into foods enhances satiation and satiety. • A balance between glycaemic responses and protein digestibility must be considered. • Food processing can improve the consumer acceptability of legume-enriched foods. [ABSTRACT FROM AUTHOR]

Process analysis is an important step for online food quality control during food processing. Among the emerging non-destructive examination techniques that offer rapid detection, terahertz spectroscopy has attracted attention in analysing food processes based on various quality parameters. Moreover, calibration and chemometric methods are frequently used for spectral data analysis. The system normally consists of processing equipment and terahertz time-domain spectral imaging (THz-TDS), which often exhibits high prediction accuracy combined with appropriate chemometrics methods. Therefore, terahertz spectroscopy has been considered highly suitable for on-site and in-situ process analysis to enhance manufacturing and thus improve product quality. In this review, applications of THz-TDS in food processes of dehydration, storage, freezing, and fermentation, as well as other areas, are introduced and discussed. Among these, terahertz technology has attracted intensive research for process analysis related to moisture changes, such as dehydration and storage under natural drying conditions. Emerging techniques of THz-TDS with other processing techniques, such as hot air drying (HAD) and microwave vacuum dehydration (MVD), are frequently investigated. Applications in other areas, including analysing fermentation, freezing, and hygroscopic processes, were also reported. For freezing analysis, it is mainly used to analyze (i) the effect of repeated freezing and thawing on meat and (ii) the growth rate of ice crystals. In analysing fermentation processing, although most of the research has confirmed the feasibility of THz-TDS, further investigation regarding the accuracy is still awaited. The combination of THz-TDS with calibration and chemometrics has been widely employed in analysing the non-linear changes of quality attributes during food processing with the emergence of numerous related research in recent years. It is highly suitable for analysing moisture content and other polar substances such as hydrogen sulfide and ammonia. Despite such high performance, drawbacks of high cost, interference from high moisture content, and high disturbance of other constituents such as protein are still significant obstacles to the universalization of THz-TDS. • Recent novel research on THz-TDS in food processing analysis was reviewed. • THz-TDS shows the potential for online monitoring of fermentation processes. • Chemometrics and algorithms significantly improve the accuracy of THz-TDS. • Drawbacks and future perspectives of THz-TDS were proposed and discussed. [ABSTRACT FROM AUTHOR]

Soybean lipophilic protein (LP), a vital component of soybean protein isolates (SPI), is distinguished by its high lipid content, particularly in phospholipids, making it a promising functional nanomaterial for efficient transport of nutrients and drugs. Although plenty of research has focused on SPI's additional storage proteins, including glycinin (11S) and β -conglycinin (7S). A better understanding of LP's structure and techno-functional properties is also crucial for SPI's comprehensive applications. This article provides a comprehensive review of LP, covering its extraction, distribution, structure, function, and applications, as well as comparisons with 11S and 7S. The current methods for isolation and purification of LP from soybeans were discussed, and possible methods for extraction of LP from plant seeds from different sources were proposed. Additionally, this article introduces various methods for identifying LP using microstructural properties, such as molecular structure, microstructure, and self-assembly characteristics, and provides an overview of the techno-functional properties and potential application areas of LP. LP is a natural composite component consisting of proteins and phospholipids. The properties of SPI must be interpreted simultaneously with those of LP, 11S, and 7S proteins, both in terms of structural and techno-functional characteristics. In addition, the special structural and functional properties of LP are expected to be widely applied in fields such as dairy products, meat substitutes (animal-derived protein substitutes), nutrient transport, edible plastic wrap, etc. The exploration of LP's structure and functionalities offers potential advancements in developing novel functional foods and wide applications in the food industry. [Display omitted] • The extraction, functional properties, and food applications of soybean lipophilic protein (LP) were reviewed. • The abundance of hydrophobic domains in LP can be exploited to efficiently transport nutrients and drugs. • The understanding of purified LP and LP structure-function relationships is currently restricted. • Exploring the structural-functional diversity of LP is anticipated to have broad applications in different food sectors. [ABSTRACT FROM AUTHOR]

Food preservation is important in increasing the shelf life of food and ensuring food safety. Investigations on food preservation have focused on meeting consumer demands for more natural and healthier food. Bacteriocins produced by lactic acid bacteria have caught the attention of food scientists to be used as natural food biopreservatives due to their antimicrobial activity against food spoilage and pathogenic bacteria. Class II bacteriocins are the largest bacteriocin family of lactic acid bacteria but have received disproportionately less attention than class I bacteriocins. This article systematically compared the sequence property, 3-D structure, and mode of action of the four categories of class II bacteriocins of lactic acid bacteria. The current and potential applications of class II bacteriocins in the food industry have also been reviewed. A SWOT (Strength, Weaknesses, Opportunities and Threats) analysis of the different approaches and development on class II bacteriocins was performed. The class II bacteriocins produced by lactic acid bacteria have a variety of sequences and diverse properties, structures, and modes of action. Some of class II bacteriocins, e.g. pediocin, enterocin AS-48, plantaricin EF, are considered as attractive compounds in the food industry to prevent food spoilage and pathogenic bacterial growth. Elucidation of their characteristics and modes of action provides fundamental information in designing novel application strategies. The SWOT analysis will be helpful for current and future researches on class II bacteriocins. • The four sub-categories of class II bacteriocins of lactic acid bacteria have distinct properties. • Class II bacteriocins exert antimicrobial activity through receptor recognition and/or electrostatic interaction. • Class II bacteriocins are attractive antimicrobial compounds and have great potential in the food industry. • A SWOT analysis on the development and application of classII bacteriocins has been performed. [ABSTRACT FROM AUTHOR]