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Anthocyanins have attracted a lot of attention in the fields of natural pigments, food packaging, and functional foods due to their color, antioxidant, and nutraceutical properties. However, the poor chemical stability and low bioavailability of anthocyanins currently limit their application in the food industry. Various methods can be used to modify the structure of anthocyanins and thus improve their stability and bioavailability characteristics under food processing, storage, and gastrointestinal conditions. This paper aims to review in vitro modification methods for altering the molecular structure of anthocyanins, as well as their resulting improved properties such as color, stability, solubility, and antioxidant properties, and functional applications as pigments, sensors and functional foods. In industrial production, by mixing co-pigments with anthocyanins in food systems, the color and stability of anthocyanins can be improved by using non-covalent co-pigmentation. By acylation of fatty acids and aromatic acids with anthocyanins before incorporation into food systems, the surface activity of anthocyanins can be activated and their antioxidant and bioactivity can be improved. Various other chemical modification methods, such as methylation, glycosylation, and the formation of pyranoanthocyanins, can also be utilized to tailor the molecular properties of anthocyanins expanding their range of applications in the food industry. [ABSTRACT FROM AUTHOR]

Many probiotics produce functional lipids with health-promoting properties, such as short-chain fatty acids, linoleic acid and omega-3 fatty acids. They have been shown to maintain gut health, strengthen the intestinal barrier, and have anti-inflammatory and antioxidant effects. In this article, we provide an up-to-date review of the various functional lipids produced by probiotics. These probiotics can be incorporated into foods, supplements, or pharmaceuticals to produce these functional lipids in the human colon, or they can be used in industrial biotechnology processes to generate functional lipids, which are then isolated and used as ingredients. We then highlight the different physiological functions for which they may be beneficial to human health, in addition to discussing some of the challenges of incorporating probiotics into commercial products and some potential solutions to address these challenges. Finally, we highlight the importance of testing the efficacy and safety of the new generation of probiotic-enhanced products, as well as the great potential for the marketization of related products. • Functional fatty acids are an excellent functional food additive. • Functional fatty acids have anti-cancer and anti-inflammatory properties. • Production of SCFAs by bioconversion with probiotics holds great promise. • High yield and purity of SCFAs produced by probiotics. [ABSTRACT FROM AUTHOR]

With the incidence of chronic diseases such as diabetes increasing worldwide, an increasing appreciation of the link between food and health has led many consumers to seek out functional foods, which are specifically designed to reduce the incidences of chronic diseases. The production of healthy foods has become a major focus of food scientists. Starches are one of the most widely consumed ingredients in foods, being a major source of calories in the human diet, as well as providing valuable functional attributes such as thickening, gelling, and water holding. Starch can also be used to prepare a variety of other functional ingredients, such as maltodextrins, cyclodextrins, resistant starch, and spring dextrins. In this review, the molecular structure, physicochemical properties, and physiological functions of starch-derived functional ingredients are presented. The current status and potential future applications of these ingredients to create healthier foods are also reviewed. [Display omitted] • Starch can be used as a source of functional ingredients that can be used to create this new generation of healthy foods. • The molecular structure, physicochemical properties, and physiological functions of starch-derived functional ingredients are presented. • The current status and potential future applications of these ingredients to create healthier foods are reviewed. [ABSTRACT FROM AUTHOR]