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Small-molecule α-dicarbonyl compounds (α-DCs), including glyoxal, methylglyoxal and diacetyl, are electrophilic compounds characterized by two adjacent carbonyls. These compounds ubiquitously occur in various foods and food-medicine homologous herbs, generated via the Maillard reaction, caramelization, lipid peroxidation, and enzymatic reactions during thermal treatment and storage. Upon oral intake, small-molecule α-DCs are rapidly absorbed into systemic circulation, triggering protein and DNA damage, as well as inflammation. They also serve as important precursors to derive other hazards, such as advanced glycosylation end products possessing carcinogenic and genotoxic properties. Small-molecule α-DCs and their derived harmful products accelerate the progression of multiple metabolic diseases, e.g., cancer and diabetes. However, their pathological processes remain poorly elucidated, necessitating highly sensitive and accurate analytical methods. This review also systematically summarizes and discusses the current analytical techniques targeting small-molecule α-DCs. Chromatography and chromatography-mass spectrometry are still frequently used techniques. Given the polarity and weak ultraviolet absorption of small-molecule α-DCs, tedious pretreatment is necessary yet time-consuming. Novel rapid detection techniques such as mass spectrometry probes and direct ionization mass spectrometry have been proposed in recent years. Even so, developing rapid, eco-friendly, highly sensitive and accurate analytical methods remains a key priority for future research.

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Water-in-water (W/W) Pickering emulsions based on aqueous two-phase systems (ATPS) are promising for food applications, but their stabilization is challenged by the ultra-low interfacial tension inherent to ATPSs. This study developed food-grade W/W Pickering emulsions stabilized by bacterial cellulose nanocrystals (BCNCs) and evaluated their ability to regulate starch digestibility. The effects of dextran (Dex) concentration, maltodextrin (MD) concentration, and BCNC content on the microstructure, rheological properties, and stability of the emulsions were systematically investigated. The partitioning behavior of amylopectin (AMP) between the two phases and the in vitro digestion behavior of AMP-loaded W/W Pickering emulsions in the presence of α-amylase were further examined. Fourier-transform infrared spectroscopy confirmed the successful preparation of BCNCs. The optimal formulation (24 wt% Dex, 14 wt% MD, and 0.24 wt% BCNCs) exhibited a uniform droplet distribution and enhanced storage stability. Contact angle analysis indicated preferential wettability of BCNCs toward the continuous Dex-rich phase, promoting interfacial adsorption and droplet stabilization. The emulsions remained stable at pH 3.0-7.0 but were sensitive to ionic strength above 7 mM sodium chloride. Importantly, in vitro digestion showed that BCNC-stabilized emulsions significantly inhibited α-amylase-mediated hydrolysis of AMP, with the hydrolysis extent reducing from ~54% to 14%. These results indicate that BCNCs act as effective natural stabilizers for W/W Pickering emulsions, forming a physical barrier that retards starch digestion. This work provides a sustainable strategy for designing slow-digestible, low-glycemic-index food systems with potential applications in functional foods and pharmaceuticals.

The composition and balance of the gut microbiota are important for human health, as they are involved in metabolic processes, immune regulation, intestinal barrier function, and gut-brain communication. This narrative review summarizes current evidence on dietary and supplementation-based strategies for modulating the gut microbiota, with particular attention to dietary fiber, fermented foods, prebiotics, probiotics, synbiotics, and postbiotics. The review discusses their potential mechanisms of action, including effects on microbial composition, short-chain fatty acid production, intestinal barrier integrity, immune responses, and metabolic homeostasis. Particular emphasis is placed on the context-dependent nature of microbiota modulation, as the effects of dietary and supplementation strategies may vary according to baseline microbiota composition, health status, habitual diet, probiotic strain, dose, and intervention duration. Overall, current evidence suggests that microbiota-targeted nutritional strategies may support gut homeostasis and selected health-related outcomes; however, their effects are not universal and require more personalized and better-controlled approaches in future research.

Rubusoside is the major sweet bioactive compound in Rubus chingii var. suavissimus (S.K.Lee) L.T.Lu, characterized by high sweetness, low caloric value, and favorable safety, with potential applications as a natural sweeteners and in functional foods. However, efficient green extraction technologies and their mechanisms remain insufficiently explored. Here, a microwave-assisted deep eutectic solvent (DES) system was developed for rubusoside recovery. The ternary DES composed of choline chloride, 1,2-propylene glycol, and 1,3-butanediol (1:2:2) showed the best performance and outperformed microwave-assisted water extraction. Response surface methodology identified optimal conditions of 33% moisture content, a liquid-solid ratio of 21 mL/g, 6 min, and 320 W, yielding 7.89 ± 0.25% rubusoside. Fourier-transform infrared spectroscopy, electrostatic potential, atoms-in-molecules theory, and independent gradient modelling based on Hirshfeld partition analyses revealed significant non-covalent interactions between the ternary DES and rubusoside. Scanning electron microscopy showed that DES and microwave treatment synergistically disrupted plant tissues and enhanced mass transfer. LX-28 macroporous resin enabled rubusoside separation, and the recovered DES retained stable performance after five reuse cycles. These results demonstrate a green, efficient, and recyclable strategy driven by cooperative hydrogen bonding and van der Waals interactions between the ternary DES and the rubusoside glycosyl moiety, together with DES-microwave-induced tissue disruption and mass-transfer enhancement.

Various Maillard reaction products (MRPs) are formed in infant formula during thermal processing and storage. However, safety assessments are often based on individual compounds, which may not adequately reflect the potential risks associated with exposure to multiple coexisting components in real food products. Therefore, this study used GC-MS to screen for typical MRPs in infant formula. Based on the detection results, glyoxal, 2-acetylfuran, 2-furfural, and 5-hydroxymethylfurfural (5-HMF) were selected to establish a mixed-exposure system. Subsequently, using zebrafish as a model, we systematically evaluated the toxic effects of two mixture concentrations, 1/9 maximum non-lethal concentration (MNLC) and 1/3 MNLC, on the immune system, nervous system, gastrointestinal tract, and liver. The results showed that these four MRPs coexisted in infant formula and that combined exposure induced significant biological damage even at low doses. Both mixture concentrations significantly reduced neutrophil and macrophage levels and promoted apoptosis in central nervous system cells. The higher-concentration mixture further reduced T-cell counts, suppressed motor neuron development, and decreased locomotor activity during the light phase. In addition, the higher-concentration mixture decreased the gastrointestinal area, increased the liver area, delayed yolk sac absorption, and caused marked histopathological damage. Compared with single-compound exposure, combined exposure exerted more pronounced effects on immune- and neuro-related endpoints, suggesting synergistic interactions among different MRPs and identifying the immune and nervous systems as the more sensitive targets of toxicity. In summary, mixed exposure to typical MRPs in infant formula may pose a greater biological risk than that predicted by evaluations based on individual components alone. This study provides experimental evidence for identifying combined toxicity and improving the safety risk assessment of MRPs in thermally processed infant foods.

Hemp sprouts are emerging as a potential functional food, although their phytochemical composition remains poorly characterized. The study investigated the effect of genotype on growth, phytochemical accumulation, and antioxidant activity in four-day-old sprouts from eight hemp genotypes: Carmagnola Selezionata (CS), Fibrante, Carmaleonte, Codimono, Futura 75, USO 31, Felsinea, and Santhica 27. An integrated approach combining spectrophotometric assays, HPLC, and GC-MS analyses was used. Sprout length showed limited variability across genotypes, whereas biomass accumulation varied markedly, with CS, Fibrante, Felsinea, and Santhica 27 exhibiting the highest fresh and dry weights, and Carmaleonte and Codimono the lowest. Phytosterols (46.3%) and phenolics (33.9%) represented the predominant classes, followed by tocols (17.3%) and carotenoids (2.5%), whereas terpenes occurred only in traces (0.1%) and cannabinoids were not detected in any genotype. Fibrante, Futura 75, and Santhica 27 accumulated comparatively higher levels of several bioactive classes among the genotypes investigated, whereas the remining genotypes displayed more selective enrichment patterns. In particular, Fibrante, Futura 75, and Santhica 27 showed the highest accumulation of phenolics, particularly kaempferol-3-O-rutinoside, apigenin-7-O-glucoside, vitexin, isovitexin, and gallic acid, together with elevated levels of tocopherols and phytosterols. Fibrante also exhibited the highest carotenoid levels, particularly lutein and violaxanthin, and the highest antioxidant activity. CS, Codimono, USO 31, and Felsinea generally showed lower metabolite accumulation, although they maintained a moderate accumulation of specific lipid-soluble antioxidants and terpenes. Carmaleonte displayed the lowest levels across most metabolites. Overall, among the analyzed genotypes, Fibrante, followed by Santhica 27 and Futura 75, exhibited the most favorable combination of phytochemical composition and biomass production, making these genotypes promising candidates for further studies in the field of functional foods.

Food waste has emerged as one of the most pressing global sustainability challenges because of its environmental, economic, and social implications. Nearly one-third of the food produced worldwide is lost or wasted each year, contributing to greenhouse gas emissions, depletion of natural resources, and increasing food insecurity. Advances in circular bioeconomy concepts and sustainable processing technologies have transformed food waste from an environmental liability into a valuable feedstock for producing biofuels, bioplastics, bioactive compounds, functional ingredients, prebiotics, and other high-value products. This review critically examines current strategies for converting food waste into value-added products, including green extraction technologies and biochemical, thermochemical, enzymatic, and microbial approaches. Attention is given to major agri-food by-products, such as fruit pomace, vegetable residues, oilseed meals, dairy by-products, and agro-industrial wastes. Emerging developments involving biorefinery concepts, artificial intelligence, digital biorefineries, synthetic biology, and carbon-neutral production systems are also discussed. Furthermore, the review highlights recent applications of waste-derived fibers, antioxidants, and polyphenols in functional foods, especially bakery products. Finally, key challenges related to feedstock heterogeneity, process scalability, regulatory frameworks, economic feasibility, and sustainability assessment are critically analyzed together with future research directions supporting the transition toward resilient circular bioeconomy systems.

The impact of nonionic surfactant (Tween 20 and Tween 80) addition during the chopping process on the surimi gel quality was investigated. Results showed that the addition of Tween 20 or Tween 80 significantly decreased myofibrillar protein solubility in a dose-dependent manner. The surface hydrophobicity of myofibrillar proteins increased, likely due to the binding of surfactants. However, the added surfactants exerted a protective effect on myofibrillar protein denaturation, indicated by the greater intensity of intrinsic fluorescence and a higher proportion of ordered secondary structure. Forward-extrusion tests demonstrated that the surfactants reduced the cohesion and adhesion of the surimi paste, leading to improved uniformity and easier extrusion. For the heat-set surimi gel, addition of Tween 20 and Tween 80 led to a less compact, more porous microstructure, which ultimately led to reduced gel strength, hardness, and water-holding capacity. These findings showed that Tween 20 and Tween 80 can protect proteins against denaturation during chopping and improve the flowability of surimi paste, and the weakened mechanical strength of heat-set gel offered potential applications in developing specialized textured foods for the elderly.

Jackfruit seed is an underutilized by-product with potential as a functional ingredient. This study investigated how brown seed coat retention and thermal processing affect the color, nutritional composition, β-glucan content, bioactive profiles, antioxidant activity, and functional properties of jackfruit seed flour. Seeds were processed as raw, boiled, or steamed samples, with or without the brown seed coat retained, using rice and wheat flours as references. Brown seed coat retention reduced lightness and increased redness. Jackfruit seed flour generally showed higher ash, protein, and fiber contents than reference flours, while seed coat retention further enhanced fiber content. β-glucan content ranged from 56.11 to 286.71 mg/g. Brown seed coat samples showed the highest TPC, TFC, and antioxidant activity, followed by brown seed coat-retained flour samples. Thermal processing reduced bioactive compounds and antioxidant activity; however, steaming better retained bioactive compounds, antioxidant activity, and β-glucan content in brown seed coat-retained flour than boiling. Heatmap analysis revealed cinnamic acid, gentisic acid, myricetin, and quercetin as major compounds. Functional analysis showed higher WSI and WHC than reference flours, while OHC and WSC were generally comparable. These findings suggest the potential of brown seed coat-retained jackfruit seed flour for further development as a functional ingredient.

Rushan acid whey is an underutilized by-product of a traditional fermented dairy food and may contain probiotic lactic acid bacteria. This study screened cholesterol-lowering strains from Rushan acid whey and evaluated Limosilactobacillus fermentum A001-A-08 for functional traits, preliminary safety, and lipid-lowering potential in high-fat-diet-induced zebrafish. A001-A-08 showed cholesterol removal, bile salt hydrolase activity, acid/bile/simulated gastrointestinal tolerance, auto-aggregation, gamma-hemolysis, and a mostly susceptible antibiotic profile. A 106 CFU/mL bath concentration maintained larval survival, heart rate, and morphology and enabled intestinal localization during the observation period. In high-fat zebrafish, A001-A-08 reduced Oil Red O-stained lipid accumulation, improved hepatic morphology, lowered TC and TG, and increased HDL-C. Transcriptomic, metabolomic, qRT-PCR, and 16S rRNA sequencing analyses indicated that these phenotypic changes were associated with alterations in lipid transport, lipoprotein assembly, bile acid-related metabolism, selected metabolite features, and gut microbial composition. These findings support A001-A-08 as a promising Rushan acid whey-derived probiotic candidate, while genome-level safety assessment, mammalian oral-administration studies, and food-matrix validation remain necessary before functional-food application.

Tsuan-Kan tea (TKT) is a solid-state-aged mixture of citrus and tea leaves. This study examined how aging temperature, humidity, and time affect the properties of TKT. Solid-state aging (SSA) enriched active ingredients (total phenol content: 1.25-2.51-fold; total flavonoid content: 1.29-2.52-fold; DPPH radical scavenging activity: 7.16-18.35-fold; ferric-reducing antioxidant power: 5.06-11.96-fold) by avoiding traditional processing losses. Flavanone glycosides (narirutin: 2.81 mg/g; hesperidin: 37.33 mg/g), 5-hydroxymethylfurfural (0.20 mg/g), and tea polyphenols (catechin: 109.80 mg/g; theaflavin: 1.82 mg/g) increased substantially under high-temperature and humidity. Fourier-transform infrared spectroscopy suggested that hydrothermal environments promoted glycosidic bond cleavage (1078 cm-1) and enhanced π-π stacking between polyphenols and flavanone glycosides, improving solubility. During SSA, aroma profiles shifted from fruity and floral to woody and aged. Partial least squares regression revealed that nonenzymatic browning products, particularly 5-HMF (variable importance in projection [VIP] = 1.806), strongly correlated with α-glucosidase inhibition. Although naphthalene exhibited statistical collinearity (VIP = 2.300) and theoretical binding affinity in molecular docking, its potential toxicity as a thermal processing byproduct designates it as a quality control marker for process intensity. Overall, SSA enriches functional phytochemicals (e.g., polyphenols and 5-HMF) via non-enzymatic pathways, providing preliminary in vitro evidence for developing functional beverages.

The study aimed to enhance the interchain entanglement between tapioca starch (TS) and hydrocolloids by partially weakening starch structure and promoting chain reassociation, using critical melting combined with freeze-thawing treatment (CMFT). Compared to simple blends (SBL), CMFT induced partial structural disruption and facilitated soluble starch release, likely promoting chain entanglement with hydrocolloids to form large reorganized clusters with a rough granular surface. The observed structural and functional changes support this interpretation. CMFT reduced relative crystallinity from 25.88% (TS) to ~20%, while preserving granular integrity, and increased gelatinization temperatures by ~3 °C. The CMFT-prepared composite showed significantly improved pasting properties, with PV and FV rising from 2526.50 and 2087.00 (TS) to ~2700 and ~2400 mPa·s, respectively. CMFT transformed the weak, elongated TS paste into a cohesive, structurally integrated network with ~3-fold higher gel hardness and substantially reduced digestibility (RS content increased from 43.3% to approximately 60%). The study provides an effective strategy to enhance TS-hydrocolloid interaction by partially weakening starch structure and chain reassociation for designing starch-based ingredients with tailored functional properties.

Sweet potato leaves (SPLs), with an annual production of millions of tons, are rich in polyphenols and other bioactive components, yet remain largely discarded or underutilized. This review proposes, for the first time, a "source-process-safety" full-chain cascade framework that elucidates three key aspects: how upstream factors (genotype and harvest period) predetermine raw material quality baselines; how midstream processing mediates the balance between activity retention and flavor improvement; and how downstream applications are subject to the decisive thresholds of heavy metal safety and regulatory compliance. Collectively, this framework provides a theoretical foundation and practical guidance for the high-value utilization of sweet potato leaves.

Lactic acid bacteria (LAB)-mediated fermentation has been widely explored as a strategy to enhance the nutritional functionality of cereal processing by-products. In this study, 50 LAB strains previously isolated from Korean traditional fermented foods and obtained from the National Agrobiodiversity Center (KACC, Jeonju-si, Republic of Korea) were systematically screened for bifunctional carbohydrate and protein degradation capacities, and their potential to improve the nutritional functionality of wheat bran was evaluated. Paper disc assays revealed substantial inter-strain variability, with clear zone diameters ranging from 12.35 to 29.52 mm for carbohydrate degradation and 11.61 to 25.45 mm for protein degradation. Ten strains exceeding both upper-quartile enzymatic degradation cutoff thresholds (≥25.25 mm for carbohydrate degradation and ≥17.98 mm for protein degradation, respectively) were putatively identified as Lactiplantibacillus plantarum and Lacticaseibacillus paracasei based on 16S rRNA gene sequencing (99.73-100% similarity). Substrate-specific fermentation using L. paracasei KS 595 across four substrates (brewed soy sauce soybean meal, pea, floury rice, and wheat bran) demonstrated substrate-dependent differences in growth and branched-chain amino acid (BCAA) accumulation, with the highest increase observed in pea fermentation. Strain-specific evaluation during wheat bran fermentation revealed distinct differences in growth kinetics, pH reduction, and BCAA production driven by cell-envelope proteinases and intracellular peptidases, with viable cell counts reaching 9-10 log CFU/mL after 48 h. Biogenic amine analysis indicated that histamine levels remained below commonly accepted safety limits in all strains, while L. paracasei KS 543 showed no detectable tyramine or histamine. Although the potential improvement in plant protein bioavailability was indirectly inferred through the free BCAA enrichment rather than directly measured in vivo, these results support a systematic screening approach for selecting LAB strains capable of producing BCAA-enriched fermented wheat bran, with potential implications for improving plant protein bioavailability and addressing nutritional needs in aging and active populations.

Diabetic nephropathy (DN) is a major complication of diabetes, yet effective dietary interventions remain limited. Xanthoceras sorbifolium Bunge leaf extract (XBL) has shown promising bioactivities, but its active components and mechanisms are not well understood. In this study, a comprehensive investigation including chemical profiling, network pharmacology, in vivo validation, and renal multi-omics was conducted. The results show a diverse composition dominated by flavonoids, which were identified as key bioactive contributors. In the streptozotocin-induced DN rat model, XBL administration significantly improved metabolic disorders and renal injury. Integrated metabolomic and transcriptomic analyses demonstrated that XBL alleviates DN by coordinately regulating metabolic reprogramming and inflammation-related signaling pathways. Additionally, representative flavonoids showed α-glucosidase inhibitory activity, supporting their potential role in glucose metabolic regulation. The results from this study suggest that XBL is a promising functional food ingredient for DN intervention.

To elucidate the synergistic effects of storage temperature and packaging on N-nitrosodimethylamine (NDMA) and its precursors dimethylamine (DMA) and trimethylamine N-oxide (TMAO) in roasted Alaska pollock fillets, two storage experiments were conducted. In Experiment I, commercially packaged fillets were stored at -20, 4, 10, 20, and 30 &#xb0;C for 310 d. A two-way factorial ANOVA revealed a significant temperature &#xd7; time interaction (F(24, 70) = 39.386, p < 0.001, partial &#x3b7;2 = 0.931). NDMA formation was delayed until day 172 at -20 &#xb0;C; however, the 4, 10, and 20 &#xb0;C groups exceeded the 4 &#x3bc;g/kg limit by day 263, with the 20 &#xb0;C group peaking at day 263 (4.26 &#x3bc;g/kg) before declining to 3.73 &#x3bc;g/kg by day 310. In Experiment II, a three-way factorial ANOVA was applied to samples stored under oxygen-absorber or vacuum packaging at refrigerated (4 &#xb0;C) or ambient (22 &#xb0;C) temperature for 270 days. The temperature &#xd7; packaging &#xd7; time interaction was significant for NDMA, DMA, and TMAO (p < 0.001). The partial &#x3b7;2 for NDMA (0.933) was markedly larger than for DMA (0.540) and TMAO (0.607), indicating stronger combined effects on NDMA. The main effect of temperature on DMA was dominant (partial &#x3b7;2 = 0.994), whereas NDMA formation depended strongly on both temperature and packaging. During the 270-day storage, all refrigerated groups remained below the 4 &#x3bc;g/kg limit throughout; however, the ambient vacuum-packaged (BCZ) group transiently exceeded the limit (reaching 4.21 &#x3bc;g/kg on day 60) and subsequently fluctuated near the limit. These findings provide a scientific basis for designing safer storage and packaging strategies for such dried aquatic products.

Yellowfin tuna heads (YFTH), a major by-product of tuna processing, are rich in lipids and long-chain n-3 polyunsaturated fatty acids. This study developed and optimized an ultrasound-assisted extraction process without exogenous protease addition, termed non-enzymatic ultrasound-assisted extraction (NE-UAE), for recovering yellowfin tuna head oil (YFTO). The term NE-UAE distinguishes this process from the enzyme-assisted comparators and does not denote a different ultrasonic mechanism. A four-factor, three-level Box-Behnken design was used to optimize nominal ultrasonic power, heat-treatment temperature, liquid-to-solid ratio, and ultrasonic treatment time. The predicted local-optimum conditions were 58.3% of the 1000 W rated power (nominal setting, 583 W), 64.0 &#xb0;C, 3.0 mL/g, and 31 min, respectively, yielding a validated oil recovery of 63.92 &#xb1; 0.24%. The NE-UAE oil (NETO) was compared at the process-chain level with oils obtained by papain-, trypsin-, and Alcalase-assisted aqueous extraction. Under the tested conditions, NETO had lower acid value, initial peroxide value, and p-anisidine value, a lighter color, and lower relative abundances of putative oxidation-related electronic-nose marker signals. Polyunsaturated fatty acids comprised 38.39% of total fatty acids in NETO, including 7.43% EPA and 27.13% DHA. During accelerated storage at 60 &#xb0;C for 14 d, NETO showed lower absolute peroxide values and smaller baseline-corrected increases than the comparator oils. Overall, NE-UAE provided a feasible process option for recovering YFTO with acceptable oil recovery and favorable quality-related characteristics under the specific process conditions and comparator process chains examined in this study.

Vinasse, a major by-product of Fenjiu liquor production, is enriched with polysaccharides. However, their structural characteristics and potential anti-inflammatory functions remain unclear. In this study, polysaccharides from Fenjiu vinasse (VPS) were extracted and fractionated into seven sub-fractions (VPS-20 to VPS-80) via sequential alcohol precipitation. The molecular weight (Mw) of the fractions gradually decreased with increasing ethanol concentration. Monosaccharide composition analysis revealed that VPS and its fractions were mainly composed of glucose, mannose, and galactose. Among them, VPS-30 exhibited the most potent anti-inflammatory activity in LPS-induced RAW 264.7 macrophages by significantly reducing NO, IL-1&#x3b2;, IL-6, and TNF-&#x3b1; production. Structural characterization by methylation analysis and NMR spectroscopy indicated that VPS-30 contained six major glycosidic linkages, including 2,3-Araf, T-Manp, 4-Manp, 3-Galp, 4-Glcp, and 4,6-Manp, and its detailed structure was predicted. Furthermore, in DSS-induced ulcerative colitis (UC) mice, VPS-30 markedly alleviated colonic inflammation, restored intestinal barrier integrity by upregulating MUC-2, occludin, and ZO-1, and reshaped gut microbiota diversity, particularly by increasing beneficial genera such as Limosilactobacillus, Butyricicoccus, and Ligilactobacillus. Overall, these findings suggest that Fenjiu vinasse polysaccharides exert significant anti-inflammatory effects and may serve as promising functional food candidates for UC intervention.