Crit Rev Food Sci Nutr [JOURNAL]
Sun
200 papers
Ginsenosides mitigate multi-organ aging: mechanistic insights from a preclinical systematic review and meta-analysis.
Li A, Wu HZ, Chen DY … +5 more , Gao YX, Xiang XQ, He QH, Ma HY, Tang D
Crit Rev Food Sci Nutr · 2026 Jul · PMID 42402095 · Publisher ↗
Ginsenosides are triterpenoid saponins and the main active compounds in Panax ginseng. They are key bioactives contributing to ginseng's antioxidant, immunomodulatory, and anti-aging effects, supporting their role in fun...
Ginsenosides are triterpenoid saponins and the main active compounds in Panax ginseng. They are key bioactives contributing to ginseng's antioxidant, immunomodulatory, and anti-aging effects, supporting their role in functional foods and targeted therapies. Current anti-aging research often focuses on individual organs, neglecting the interconnected nature of aging across multiple organs. We aims to systematically review and meta-analyze the effects and mechanisms of ginsenosides on multi-organ aging. We conducted a systematic search of five databases for studies published until 31 December 2025, focusing on ginsenosides in D-galactose-induced aging murine models. The methodological quality of included studies was assessed using SYRCLE's risk of bias tool, with subgroup analyses to explore heterogeneity and sensitivity analyses for robustness. 45 studies were included in the analysis. The results revealed significant changes in aging-related protein markers (P53, P21, P16), oxidative stress indicators (GSH-Px, MDA, SOD, CAT), and representative aging markers in various organs. Subgroup analysis indicated that the D-galactose-induced modeling approach had a certain influence on MDA and SOD levels. Therefore, meta-analysis of preclinical evidence suggests that ginsenosides may slow down multi-organ aging through anti-inflammatory, antioxidant, anti-fibrotic, and anti-apoptotic mechanisms. Future large-scale, long-term, high-quality RCTs are needed to confirm efficacy and safety.
Analyte-electrode interactions and analytical performance of electrochemical-SERS in complex food matrices.
Jayan H, Zhou R, Yin L … +4 more , Han E, Wang C, Zou X, Guo Z
Crit Rev Food Sci Nutr · 2026 Jul · PMID 42402066 · Publisher ↗
Electrochemical surface-enhanced Raman spectroscopy (EC-SERS) exploits the molecular specificity of Raman spectroscopy and controllable manipulation offered by electrochemical techniques. This integration enables selecti...
Electrochemical surface-enhanced Raman spectroscopy (EC-SERS) exploits the molecular specificity of Raman spectroscopy and controllable manipulation offered by electrochemical techniques. This integration enables selective enrichment of electrochemically active molecules at the electrode surface, which simultaneously serves as a nanoparticle-based SERS substrate. The enhanced Raman signal from target molecules located within plasmonic hotspots enables accurate analysis. EC-SERS applications in food analysis are emerging with research expanding to a wider range of contaminants. This review addresses a key gap in EC-SERS by combining analyte-electrode interactions, matrix interferences, and electrical double-layer modulation within a system, which directly connects the interfacial reaction to analytical performance in complex food matrices. To date, this technique has been primarily employed for detecting electroactive molecules, including pesticides, veterinary drugs, and phenolic compounds, in simple matrices such as tap water, juices, fruits, and vegetables. However, the inherent complexity of food matrices presents significant challenges, including electrode fouling, matrix interference, and modulation of the electrical double layer owing to the high salt content. Effective mitigation strategies require improved substrate and electrode designs, selective surface functionalization, and optimized pre-concentration approaches. Future research should focus on enhancing portability and validating the performance in real food samples to facilitate adoption across the supply chain.
Modified starch-based carriers for bioactive compound delivery: advances in modification strategies, release mechanisms, and functional performance.
Koundal R, Shah NP, Bist Y … +3 more , Jayas DS, Singh K, Chauhan AK
Crit Rev Food Sci Nutr · 2026 Jul · PMID 42402064 · Publisher ↗
ABSTARCTStarch-based delivery systems (SBDSs) have emerged as promising carriers for bioactive compounds (BCs) due to their biodegradability, low cost, and biocompatibility. However, the limited emulsifying capacity, poo...
ABSTARCTStarch-based delivery systems (SBDSs) have emerged as promising carriers for bioactive compounds (BCs) due to their biodegradability, low cost, and biocompatibility. However, the limited emulsifying capacity, poor physicochemical stability, and rapid digestibility of native starches restrict their applications. Yet critical gaps persist in understanding how starch modifications impact digestibility, release kinetics, and functional performance. This review critically evaluates how the modifications induce changes in molecular structure and supramolecular structure, which influence the encapsulation efficiency (EE), gastrointestinal (GI) release, and stability of BCs. A unified structure-property-function framework is provided by integrating parameters such as crystallinity, cross-link density, amphiphilicity, and digestibility fractions, including rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), with digestion behavior, release mechanisms, and bioaccessibility. The review further highlights emerging concepts such as digestion-tailored carrier engineering and synergistic dual-modification approaches. Additionally, it addresses key translation challenges, including clean-label requirements, regulatory constraints, scalability, process complexity, and inconsistencies between and performance. Overall, this review provides mechanistic and translation insights for designing advanced starch-based carriers with improved controlled-release performance and practical applicability.
Advances in oral delivery systems for alpha-linolenic acid: mechanisms, bioavailability, and applications in functional foods.
Zhong F, Deng Q, Chen S … +8 more , Fang R, Huang Y, Peng D, Xiang X, Chen Y, Chen L, Lin X, Deng Z
Crit Rev Food Sci Nutr · 2026 Jul · PMID 42402050 · Publisher ↗
Alpha-linolenic acid (ALA) is an essential ω-3 polyunsaturated fatty acid abundant in flaxseed and perilla oils (40-60% of total oil content), offering multiple health benefits, including cardiovascular protection, anti-...
Alpha-linolenic acid (ALA) is an essential ω-3 polyunsaturated fatty acid abundant in flaxseed and perilla oils (40-60% of total oil content), offering multiple health benefits, including cardiovascular protection, anti-inflammatory effects, and neuroprotection. However, its oral bioavailability is severely limited by poor oxidative stability, low water solubility, and insufficient intestinal absorption. Oral delivery systems can overcome these barriers by encapsulating ALA, enhancing its stability, and promoting gastrointestinal absorption. Unlike previous reviews focusing on ALA sources, extraction, and bioactivities, this review uniquely addresses the gap by systematically summarizing recent advances in oral delivery technologies that enhance ALA bioavailability, with emphasis on their underlying mechanisms and integrated food applications. We outline the biological functions, metabolic pathways, and oral delivery challenges of ALA, and discuss how various delivery systems modulate digestion and absorption processes to improve bioavailability. Applications in functional foods, including dairy, bakery, and meat products, are also reviewed. Finally, considering current limitations in targeting specificity, carrier performance, and systematic evaluation, we propose integrating intelligent carrier design, precise delivery strategies, and comprehensive evaluation systems to advance next-generation ALA delivery platforms toward clinical translation.
Gelatin-polyelectrolyte polysaccharide complexes for encapsulation of natural pigments: formation mechanisms and functionality.
Wang H, Zhu J, Qiu S … +6 more , Ma L, Yang Y, Qiao S, Dai H, Chen H, Zhang Y
Crit Rev Food Sci Nutr · 2026 Jul · PMID 42394470 · Publisher ↗
Gelatin, a popular protein, is limited by its uneven structure and mechanical and thermal defects, whereas polyelectrolyte polysaccharides can improve it by electrostatic interactions and promote encapsulation of natural...
Gelatin, a popular protein, is limited by its uneven structure and mechanical and thermal defects, whereas polyelectrolyte polysaccharides can improve it by electrostatic interactions and promote encapsulation of naturally functional pigments in the resulting emulsions for functional applicability. The electrostatic bases of gelatin, including the isoelectric point effect, screening effect, and Hofmeister effect, are discussed. Electrostatic regulation on gelatin-polyelectrolyte polysaccharides owing to amino groups, carboxy groups, sulfate groups, phosphate groups, octenyl succinic anhydride, pyruvate groups, etc., is summarized, which induces variable emulsifying abilities. After the encapsulation of naturally functional pigments, the coloring mechanisms of gelatin-polyelectrolyte polysaccharide-based emulsions are analyzed in terms of pigment types and color quantification models (e.g., Kubelka-Munk). The functionalities of gelatin-polyelectrolyte polysaccharide-based emulsion systems containing naturally functional pigments, including nutrition, bioactivity, smartness, and innovation, are reviewed. This work proposes future development directions (structure-coloring mechanism-function relationships) and possible prospects for the efficient molecular design of gelatin-polyelectrolyte polysaccharide-natural pigments based on functionally colored emulsions for future food applications.
Critical assessment of synthetic microbial community strategies in vinegar brewing: from design paradigms to industrialization bottlenecks.
Lin S, Yu Y, Zhu Y … +8 more , Wang K, Yu Z, Wang Y, Han D, Wu X, Zhang N, Dou S, Yang Y
Crit Rev Food Sci Nutr · 2026 Jul · PMID 42394254 · Publisher ↗
Vinegar brewing traditionally relies on complex, spontaneously assembled microbiota, which often results in batch-to-batch inconsistency and uncontrollable flavor profiles due to environmental fluctuations. Synthetic mic...
Vinegar brewing traditionally relies on complex, spontaneously assembled microbiota, which often results in batch-to-batch inconsistency and uncontrollable flavor profiles due to environmental fluctuations. Synthetic microbial communities (SynComs) represent a paradigm shift toward standardized, efficient, and precise biomanufacturing. This review critically assesses the application of SynComs in vinegar fermentation, evaluating four primary construction methodologies: isolation culture, core microbiome excavation, automated design, and gene editing. We elucidate the underlying mechanisms by which SynComs modulate flavor, emphasizing metabolic cross-feeding, resource competition, and quorum sensing (QS)-mediated population regulation that govern the synthesis of key organic acids and volatile compounds, such as tetramethylpyrazine and various esters. Despite notable successes in laboratory settings, the industrial translation of SynComs remains severely restricted. We systematically identify critical bottlenecks, including ecological vulnerability driven by spatial heterogeneity in solid-state fermentation (SSF), uneven viability loss during inoculum formulation, and biophysical limitations hindering QS signal diffusion. To bridge this translational gap, we propose an integrated, multidisciplinary roadmap leveraging Computational Fluid Dynamics (CFD)-assisted microenvironmental simulation, advanced preservation formulations, and Digital Twin-enabled smart fermentation. This framework aims to transition SynComs from empirical laboratory designs to robust, industrial-scale applications, ultimately providing a blueprint for the intelligent and precise regulation of traditional fermented foods.
From greasiness to creaminess: multiscale mechanisms, structuring strategies, and AI‑assisted evaluation.
Ma Y, Gong J, Hou G … +3 more , Miao S, Zheng B, Zhang L
Crit Rev Food Sci Nutr · 2026 Jul · PMID 42381470 · Publisher ↗
Creaminess and greasiness are key fat-related mouthfeel attributes that contribute to food palatability, yet neither can be predicted reliably from a single variable such as fat content, apparent viscosity, oil droplet s...
Creaminess and greasiness are key fat-related mouthfeel attributes that contribute to food palatability, yet neither can be predicted reliably from a single variable such as fat content, apparent viscosity, oil droplet size, or friction coefficient. Based on a comprehensive review of prior studies, this review integrates evidence across perception mechanisms, structural modulation, and evaluation methods to clarify how creaminess and greasiness arise. By synthesizing evidence from food microstructure, oral processing, rheology, tribology, saliva-food interactions, and consumer responses, this review examines creaminess and greasiness as temporally evolving sensory perceptions shaped during oral processing. The review also discusses fat-reduction and structuring strategies, with attention to their practical limitations. For evaluation, this review highlights the need for a multimodal strategy combining trained descriptive sensory analysis, temporal sensory methods, consumer acceptance tools, rheology, tribology, and oral-residue measurements. Finally, the potential of artificial intelligence (AI) to support data integration and sensory prediction is further discussed, while recognizing the need for data quality control, interpretability, and external validation. By integrating mechanistic studies, structural modulation strategies, sensory evaluation methods, and AI-assisted analytical approaches, this review provides an evidence-based perspective to support the development of lower-fat foods with desirable fat-related mouthfeel.
A comprehensive review of phage immobilization and encapsulation for the application in food safety.
Koirala P, Liao YT, Lin MW … +2 more , Sablani SS, Wu VCH
Crit Rev Food Sci Nutr · 2026 Jun · PMID 42381413 · Publisher ↗
Phages are viruses that exhibit exceptional specificity to their bacterial hosts. They can control foodborne pathogens, which makes them potentially useful for applications in the food industry, particularly in biocontro...
Phages are viruses that exhibit exceptional specificity to their bacterial hosts. They can control foodborne pathogens, which makes them potentially useful for applications in the food industry, particularly in biocontrol and biosensing. However, the direct application of phages in the food industry poses challenges due to their limited survival and reduced infectivity under extreme environmental conditions, such as high processing temperatures, pH variations, and UV light exposure. Therefore, immobilization or encapsulation of phages within the food matrix is critical for their effective application. Biopolymers are known for their excellent carrier properties and high biodegradability. The entrapment of phages within biopolymers protects them from damage, enhances their activity, enables controlled release, and increases their antibacterial potency. This article presents a comprehensive overview of phage immobilization and encapsulation in biopolymers, discussing their stability, release, and infectivity within biopolymer-based systems. It also outlines the application of the phage-loaded biopolymer system in the food industry, both pre- and post-harvest, and highlights the challenges associated with its real-world implementation, offering guidance for future research.
Plant-derived extracellular vesicles: multifunctional nanocarriers bridging food bioactivity and therapeutics.
Yang Z, Shi S, Yao B … +4 more , Han Z, Wu R, Li P, Shang N
Crit Rev Food Sci Nutr · 2026 Jun · PMID 42363941 · Publisher ↗
Plant-derived extracellular vesicles (PDEVs) are nanoscale lipid bilayer particles secreted by plant cells, carrying various bioactive molecules and exhibiting good biocompatibility and safety. They have emerged as promi...
Plant-derived extracellular vesicles (PDEVs) are nanoscale lipid bilayer particles secreted by plant cells, carrying various bioactive molecules and exhibiting good biocompatibility and safety. They have emerged as promising candidates for functional food compounds and active delivery carriers. This review summarizes recent advances in the extraction, purification, characterization, and engineering of PDEVs, highlighting their multiple application potentials in the food field, especially in functional enhancement, bioactive delivery, and high-value utilization of agricultural by-products. Despite their advantages, large-scale application remains limited by technical challenges, necessitating further systematic research.
Strategies for cell-based meat production based on 3D-printed scaffolds.
Wang Y, Jin A, Dobson R … +3 more , Diegel O, Malmström J, Domigan LJ
Crit Rev Food Sci Nutr · 2026 Jun · PMID 42363940 · Publisher ↗
Suitable scaffolds provide support structures for cell cultivation and are crucial for cell-based meat production. 3D printing is ideal for fabricating highly organized and customized scaffolds, achieving tissue-like con...
Suitable scaffolds provide support structures for cell cultivation and are crucial for cell-based meat production. 3D printing is ideal for fabricating highly organized and customized scaffolds, achieving tissue-like constructs of cell-based meat. This review focuses on the strategies of 3D-printed scaffolds for cell-based meat production. First, we review the advances and challenges in 3D-printed scaffold fabrication on ink development and printing factor optimization. To promote the development of 3D-printed scaffolds, we propose ink functionalization strategies to regulate cellular behavior actively. The potential of plant protein/polysaccharide double-network hydrogels as ink materials is highlighted, emphasizing their ability to balance cytocompatibility, printability, and structural integrity. Various physical and chemical modifications of plant proteins to enhance their gelation properties are discussed. These strategies are helpful in expanding ink formulations. We also propose a new analytical approach-factor modularization-that standardizes and simplifies data processing by breaking down complex bioprinting parameter interactions into manageable subgroups. This framework accelerates parameter optimization for scalable production combined with MEMS sensors and CFD modeling. This review serves as a comprehensive reference for researchers and practitioners working toward the development and commercialization of sustainable and efficient cell-based meat products.
Explainable AI for hyperspectral imaging in food quality decision support: interpretability, reliability and future directions.
Zheng R, Kamruzzaman M
Crit Rev Food Sci Nutr · 2026 Jun · PMID 42360273 · Publisher ↗
Reliable food quality evaluation requires analytical systems that capture both chemical composition and spatial variability while supporting interpretable decisions. Hyperspectral imaging (HSI) has emerged as a technique...
Reliable food quality evaluation requires analytical systems that capture both chemical composition and spatial variability while supporting interpretable decisions. Hyperspectral imaging (HSI) has emerged as a technique that provides detailed spectral and spatial information about samples. However, the increasing use of chemometric, machine learning, and deep learning models raises concerns about interpretability. Explainable artificial intelligence (XAI) offers a solution by illustrating inputs and outputs, clarifying model mechanisms, and validating decisions. This review summarizes recent advances in HSI-based food quality evaluation and the role of XAI in improving interpretability. It introduces the operational foundations of HSI, followed by data analysis procedures and representative algorithms and models. Key concepts and categories of XAI are discussed, and six prominent methods are explained, including Shapley Additive exPlanations (SHAP), Model-agnostic Explanations (LIME), Gradient-weighted Class Activation Mapping (Grad-CAM), saliency maps, Deep Learning Important FeaTures (DeepLIFT), and Testing with Concept Activation Vectors (TCAV). Applications of XAI-enhanced HSI across food systems are discussed. Challenges are analyzed from food quality, HSI, and XAI perspectives. Future progress will require standardized assessment protocols, rigorous environmental alignment, and human-in-the-loop interfaces to bridge the gap among high-dimensional data, complex models, and actionable factory-floor inspection, establishing reliable HSI-XAI frameworks for interpretable food quality decisions.
Advanced molecular mechanisms underlying the anti-aging effects of L. (sweet potato) leaves: bioactive compounds, cellular pathways, and functional food applications.
Islam S
Crit Rev Food Sci Nutr · 2026 Jun · PMID 42340744 · Publisher ↗
The global increase in life expectancy has intensified the need for effective dietary strategies to modulate biological aging and mitigate age-associated functional decline. Plant-derived bioactives have emerged as key r...
The global increase in life expectancy has intensified the need for effective dietary strategies to modulate biological aging and mitigate age-associated functional decline. Plant-derived bioactives have emerged as key regulators of aging-related molecular pathways; however, the anti-aging potential of sweet potato ( L. Lam.) leaves (SPL), a nutrient-dense yet underutilized leafy vegetable, remains insufficiently studied. This review aims to systematically evaluate the phytochemical composition, biological activities, and molecular mechanisms through which SPL bioactives influence the major hallmarks of aging. To our knowledge, this is the first comprehensive synthesis specifically focusing on the anti-aging mechanisms of SPL. Evidence from , , and emerging human studies demonstrates that SPL bioactives exert multi-targeted effects on oxidative stress, chronic inflammation, mitochondrial dysfunction, protein glycation, and cellular senescence. Mechanistically, SPL polyphenols activate the nuclear factor erythroid 2-related factor 2 (Nrf2) signaling pathway to enhance endogenous antioxidant defenses, while suppressing nuclear factor kappa B (NF-κB)-mediated inflammatory signaling. Additional pathways include inhibition of advanced glycation end-product formation, AMP-Activated Protein Kinase (AMPK)-mediated mitochondrial biogenesis, preservation of telomere integrity, and protection of extracellular matrix homeostasis through modulation of matrix metalloproteinases and collagen synthesis. Collectively, these findings position SPL as a promising functional food candidate for healthy aging. However, clinical validation remains limited. Future research should prioritize randomized controlled trials, dose-response and bioavailability studies, and integrative omics-based approaches to confirm efficacy and facilitate translation into evidence-based functional food applications.
Making table olives more sustainable: processing methods and green intensifying technologies.
Muneratto VM, Polachini TC
Crit Rev Food Sci Nutr · 2026 Jun · PMID 42340162 · Publisher ↗
Although olives are widely appreciated fruits, they require complex post-harvest processing to become edible. Traditional table olive processing methods, such as Spanish, Greek, and Californian styles present drawbacks,...
Although olives are widely appreciated fruits, they require complex post-harvest processing to become edible. Traditional table olive processing methods, such as Spanish, Greek, and Californian styles present drawbacks, such as extensive chemical usage, prolonged processing times, substantial wastewater generation, and sensory and nutritional losses. This review critically analyzes the literature to address these challenges, emphasizing the need for innovative technological approaches and sustainable practices. Nonconventional intensification technologies, including power ultrasound (US), high-pressure processing (HP), and pulsed electric fields (PEF), as well as sustainable substitutions of conventional processing agents, advanced wastewater treatments and valorization approaches were focused on. Mechanisms of action and key processing parameters were discussed to provide potential advantages of each approach for the overall processing of table olive. US, PEF, and HP have shown promising potential in enhancing processing efficiency (reducing debittering time by up to 40%) and reducing environmental impacts (chemical usage and wastewater generation). Nonetheless, significant knowledge gaps remain because most available studies focus predominantly on single-stage processes, highlighting the need for broader research across the entire processing chain. Thus, the presented perspectives could benefit the global table olive industry and promote market competitiveness while meeting increasing consumer demand for healthier and environmentally responsible food products.
Recent advances in plasma-activated liquids (PALs) for food safety.
Long H, Sun Y, Ahn J … +2 more , Liao X, Ding T
Crit Rev Food Sci Nutr · 2026 Jun · PMID 42335258 · Publisher ↗
Plasma technology has emerged as a promising non-thermal approach for food decontamination. Through plasma-liquid interactions, the chemical reactivity and energy generated in the plasma phase can be transferred into liq...
Plasma technology has emerged as a promising non-thermal approach for food decontamination. Through plasma-liquid interactions, the chemical reactivity and energy generated in the plasma phase can be transferred into liquids, leading to the formation of plasma-activated liquids (PALs) enriched with diverse reactive oxygen and nitrogen species and therefore showing considerable potential as alternative disinfectants in the food industry. While plasma-activated water (PAW) has been extensively investigated over the past decade, increasing attention has recently been directed toward other plasma-activated solutions, such as organic acid solutions, saline-containing liquids, ethanol, and hydrogen peroxide-based systems, to further improve antimicrobial performance and broaden practical applicability. In this review, we summarize recent advances in PALs for food decontamination, with particular emphasis on generation configurations, physicochemical properties, and the mechanisms underlying microbial inactivation. Their applications in food decontamination and preservation are also discussed, together with their impacts on food quality attributes. In addition, the current challenges and future perspectives for the practical application of PALs are briefly discussed.
Chlorine dioxide fumigation of grains: is it a complete solution?
Balyatanda SB, Chakraborty S, Siliveru K … +1 more , Bhadriraju S
Crit Rev Food Sci Nutr · 2026 Jun · PMID 42335223 · Publisher ↗
Storage of grains is essential for crop production, market positioning, profitability, and food security. The depleting options in efficient fumigants for grain storage have fueled the search for alternatives. Amongst th...
Storage of grains is essential for crop production, market positioning, profitability, and food security. The depleting options in efficient fumigants for grain storage have fueled the search for alternatives. Amongst these, chlorine dioxide (ClO) is a viable option considering the multiple functions it offers in addition to disinfestation. While ClO has been evaluated primarily for insect control in stored grains, a unified assessment of its efficacy against emergent foodborne pathogens, mycotoxin degradation, pesticide residue mitigation, dry surface biofilms and enzyme stability is lacking to establish ClO as a holistic fumigant. In this review, we synthesize current knowledge on the application of ClO gas in grain matrices. We place particular emphasis on its use against major grain borne pathogens ( and Shiga toxin producing ) and on its potential for mitigating persistent mycotoxin contamination in stored grains. Mass transfer of ClO in bulk grains is probed and physicochemical properties are compared with existing fumigants to assess ClO candidacy. In addition, we outline future opportunities for using ClO to attenuate pesticide residues, modulate quality relevant enzymes and disrupt dry surface biofilms. Ultimately, a strategy to optimize ClO as a multifunctional fumigant for future application and research gaps is identified.
The relationship between starch digestion and glucagon-like peptide-1 secretion: implications for functional food design to improve glycemic control.
Cui S, Kong H, Tian Y … +5 more , Li D, Li C, Ban X, Gu Z, Li Z
Crit Rev Food Sci Nutr · 2026 Jun · PMID 42334885 · Publisher ↗
The escalating global prevalence of metabolic syndromes has intensified the search for effective dietary strategies. As the primary dietary carbohydrate, starch plays a critical role in postprandial metabolism by virtue...
The escalating global prevalence of metabolic syndromes has intensified the search for effective dietary strategies. As the primary dietary carbohydrate, starch plays a critical role in postprandial metabolism by virtue of its digestion dynamics. A key regulator in this process is the gut hormone glucagon-like peptide-1 (GLP-1), which governs glycemic control and satiety. This review synthesizes recent advances in our understanding of the interplay between starch digestion and GLP-1 secretion, which is a potentially important yet not yet fully explored physiological pathway. Notably, slowly digestible and resistant starches appear to promote GLP-1 release by delivering their digestion by-products, namely glucose and short-chain fatty acids, respectively, to distal gut L-cells. Conversely, GLP-1 modulates starch digestion and suppresses appetite by delaying gastric emptying, an effect mediated by both the endocrine pathway and local paracrine activation of vagal afferents (via GLP-1 receptors) within the gut-brain axis. By examining the mechanistic links between starch multiscale structure, spanning from molecular architecture to food matrix integrity, and enteroendocrine function, we propose a framework for designing functional foods that support endogenous GLP-1 activity. Such synergistic strategies offer a promising and sustainable complement to pharmacological interventions for improving postprandial glycemia and overall metabolic health.
Unhealthy dietary patterns and Alzheimer's disease: associations and underlying mechanistic pathways.
Ramasinghe C, Xu B
Crit Rev Food Sci Nutr · 2026 Jun · PMID 42334840 · Publisher ↗
Unhealthy dietary patterns are increasingly recognized as important modifiable factors associated with cognitive decline and Alzheimer's disease (AD). Diets characterized by high intake of saturated fats, refined sugars,...
Unhealthy dietary patterns are increasingly recognized as important modifiable factors associated with cognitive decline and Alzheimer's disease (AD). Diets characterized by high intake of saturated fats, refined sugars, and ultra-processed foods are consistently linked to metabolic dysfunction, systemic inflammation, and impaired brain health. Epidemiological and interventional studies suggest that these dietary patterns are associated with poorer cognitive outcomes, whereas adherence to nutrient-rich dietary patterns such as the Mediterranean, MIND, and DASH diets is linked to improved metabolic profiles and slower cognitive decline. Several biological mechanisms have been proposed to explain these associations, including insulin resistance, oxidative stress, neuroinflammation, vascular dysfunction, and alterations in gut-brain axis signaling; however, much of the current human evidence remains observational, limiting definitive causal inference. Emerging research also indicates that individual susceptibility to diet-related AD risk may be modified by genetic background, metabolic status, and sex-specific biological factors. Despite variability in study findings, the overall body of evidence supports a biologically plausible relationship between dietary quality and key processes implicated in AD pathogenesis. Future research should prioritize long-term, biomarker-driven randomized controlled trials, alongside life-course approaches that consider early- and mid-life dietary exposures, to better clarify causal pathways and inform targeted nutritional strategies for AD risk reduction.
Wastes in the stone fruit supply chain-a review of sources, causes, and sustainable transformation opportunities.
Timilsena Y, Agarwal D, Majzoobi M … +2 more , Farahnaky A, Buckow R
Crit Rev Food Sci Nutr · 2026 Jun · PMID 42334377 · Publisher ↗
Stone fruits such as peaches, plums, nectarines, and apricots contribute significantly to global nutrition and agricultural economies. However, substantial losses occur at both pre- and post-harvest stages due to unfavor...
Stone fruits such as peaches, plums, nectarines, and apricots contribute significantly to global nutrition and agricultural economies. However, substantial losses occur at both pre- and post-harvest stages due to unfavorable weather conditions, market-driven cosmetic standards, and inefficiencies in harvesting, transport, and storage. Additionally, by-products from industrial processing such as pomace, peels, stones, and seeds are often discarded despite being rich in bioactive compounds such as dietary fibers, polyphenols, antioxidants, natural pigments (e.g., anthocyanins and carotenoids), and healthy fats. This review critically examines the scale, causes, and composition of stone fruit waste globally across regions and identifies valuable constituents in discarded materials. It evaluates current and emerging valorization strategies such as the production of dry fruits, powders, oils, and extracts for applications in the food, cosmetic, and pharmaceutical sectors. By highlighting opportunities for waste reduction and resource recovery, this review supports the development of sustainable value chains and circular economy practices. It concludes that overcoming technological, economic, and regulatory barriers through coordinated efforts across research, industry, and policy is essential to realize the full potential of stone fruit waste valorization and contribute meaningfully to global sustainability goals.
From in silico screening to mechanism: computational advances in developing anti-allergic agents for food allergy.
Chen X, Liang X, Wang X … +4 more , Xue W, Zhang S, Zhao Y, Liang G
Crit Rev Food Sci Nutr · 2026 Jun · PMID 42330160 · Publisher ↗
Food allergy represents a significant global health concern with considerable socioeconomic impacts. While natural bioactive components offer promising intervention potential, their discovery and mechanistic elucidation...
Food allergy represents a significant global health concern with considerable socioeconomic impacts. While natural bioactive components offer promising intervention potential, their discovery and mechanistic elucidation through traditional experimental methods remain constrained by high costs, low throughput, and extended research cycles. Computational approaches have emerged as powerful and efficient alternatives in this field, providing increasingly interpretable tools for accelerating research on anti-allergic intervention strategies. This review examines major computational methodologies for food allergy intervention research, including quantitative structure-activity relationship (QSAR) modeling, molecular docking, molecular dynamics (MD) simulations, quantum chemical calculations, network pharmacology, multi-omics integration, and AI technologies. We outline their principles, workflows, applications, advantages, and limitations, with case studies demonstrating their practical utility in both discovery and mechanistic investigation. These methods enable efficient virtual screening, design, and prioritization of anti-allergic candidates from large libraries, providing multi-scale insights from atomic-level interactions to system-level regulatory networks. Beyond accelerating discovery, these approaches support structural optimization, synergy analysis, and early safety evaluation. Future development should emphasize deeper multi-scale integration, enhanced interpretability, improved adaptability to real food systems and processing conditions, and stronger synergy between computation and experiments, thereby promoting the rational design of anti-allergic functional foods, precision nutrition strategies, and industrial translation.
How does the nutritional quality of fresh fruit and vegetables change during storage?
Carlin F, Amiot-Carlin MJ, Aubert C … +6 more , Berrocal C, Bureau S, Calvarin J, Charles F, Le Bourvellec C, Lecerf JM
Crit Rev Food Sci Nutr · 2026 Jun · PMID 42324783 · Publisher ↗
Consumption of fresh fruit and vegetables (F&V) contributes to a healthy and balanced diet. F&V provide many compounds of nutritional interest such as fiber, minerals (potassium), vitamins C, B9, E and K, provitamin A ca...
Consumption of fresh fruit and vegetables (F&V) contributes to a healthy and balanced diet. F&V provide many compounds of nutritional interest such as fiber, minerals (potassium), vitamins C, B9, E and K, provitamin A carotenoids (including β-carotene), polyphenols and glucosinolates. After harvest, F&V undergo physiological changes. These are slowed down by storage technologies such as refrigeration, possibly combined with a modified storage atmosphere. F&V shelf life remains extremely variable, ranging from a few days for fragile species to a few months for species with long-term storage potential. Nutritional compounds fulfill essential physiological or structural functions in plants. They are used, and therefore their concentration change, during storage in ways that vary depending on their type (leading to significant changes in vitamin C, for example, but far fewer in minerals or fiber). Post-harvest changes in levels of compounds of nutritional importance in F&V are just one of the factors contributing to their variability, along with environmental factors (soil, climate…) and production methods, although species and genotypes have the greatest impact on composition. Despite relative losses of certain nutrients during storage, overall levels remain sufficiently high to meet nutritional needs and provide the health benefits associated with regular consumption of F&V.
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