Crit Rev Food Sci Nutr [JOURNAL]
Sun
200 papers
Polysaccharides from edible macroalgae: their extraction, purification, and therapeutic potentials in inflammation and oxidative stress-related diseases.
Arslan NP, Altun R, Topcu-Esim R … +7 more , Dasdemir E, Kiziler ME, Kayar F, Darendelioglu E, Altinok F, Doymus M, Taskin M
Crit Rev Food Sci Nutr · 2026 Mar · PMID 41849247 · Publisher ↗
Chronic inflammation and oxidative stress are two interconnected biological processes, which have critical roles in onset or pathogenesis of diverse health disorders, such as rheumatoid arthritis, inflammatory bowel dise...
Chronic inflammation and oxidative stress are two interconnected biological processes, which have critical roles in onset or pathogenesis of diverse health disorders, such as rheumatoid arthritis, inflammatory bowel disease, obesity, diabetes, and neurodegenerative diseases. This review study aims to consolidate the current literature knowledge on extraction and purification methods of macroalgal polysaccharides, as well as their therapeutic roles in diseases associated with chronic inflammation and oxidative stress. The animal studies and human clinical trials reveal that macroalgal polysaccharides, especially edible ones, can reduce symptoms of these diseases through antioxidant and anti-inflammatory actions. The underlying mechanisms of their antioxidant and anti-inflammatory properties include the reduction of reactive oxygen species production, lipid peroxidation and nitric oxide synthesis, the down-regulation of pro-inflammatory cytokines and inflammatory enzymes, along with the concomitant increase of anti-inflammatory cytokines, anti-inflammatory transcription factors, and antioxidant enzymes. In addition, they also indirectly reduce symptoms of chronic inflammation and oxidative stress-related diseases by supporting the growth of beneficial gut bacteria that produce natural metabolites with anti-inflammatory and antioxidant activities. In conclusion, the available evidence indicates that macroalgal polysaccharides may be used as ingredients in food, cosmetic, and pharmaceutical formulations to combat diseases associated with oxidative stress and chronic inflammation.
A critical review of the role of biodegradable biopolymers in ensuring food safety, preserving the nutritional value, and extending the shelf life of packaged food.
Madkour TM, Elaasar RH
Crit Rev Food Sci Nutr · 2026 Mar · PMID 41841228 · Publisher ↗
Food packaging plays a crucial role in ensuring food safety, preserving nutrients, and extending the shelf life of packaged food. While petroleum-based polymers dominated the industry for decades due to their favorable p...
Food packaging plays a crucial role in ensuring food safety, preserving nutrients, and extending the shelf life of packaged food. While petroleum-based polymers dominated the industry for decades due to their favorable properties, their non-biodegradability led to significant environmental crises. Directly extracted and readily biodegradable biopolymers derived from renewable sources offer sustainable alternatives. This review highlights the relationship between the microstructure of these materials and their properties proportionate to their applications in active and intelligent food packaging with a special emphasis on their influence on the nutritional value of the packaged food. Furthermore, the impact of these materials on the safety and organoleptic properties of packaged food is discussed. We critically assess existing research, identify key knowledge gaps, and suggest future research directions for optimizing the utilization of these biopolymers for food packaging.
Legume proteins as sustainable alternative proteins: composition, processing modifications, functional properties, and therapeutic potential in women's health amid global protein shortage.
Wu H, Jiang S, Tu L … +7 more , Dong M, Wu L, Ai Y, Liang Y, Peng Y, Sun Q, Xiao Y
Crit Rev Food Sci Nutr · 2026 Mar · PMID 41805456 · Publisher ↗
Global demand for protein is rising in parallel with worsening nutritional insecurity, creating an urgent need for sustainable and health-promoting protein sources. Legume proteins represent a promising alternative to an...
Global demand for protein is rising in parallel with worsening nutritional insecurity, creating an urgent need for sustainable and health-promoting protein sources. Legume proteins represent a promising alternative to animal-derived proteins, offering affordability, sustainability, and a favorable nutritional profile rich in essential amino acids and bioactive compounds. Recent advances in physical, chemical, and enzymatic processing have enabled structural modifications that enhance the functionality, digestibility, and bioavailability of legume proteins, thereby expanding their potential applications in human health. Importantly, postmenopausal women face elevated risks of cardiovascular disease, osteoporosis, hormone-related cancers, and immune-metabolic disorders-conditions which have limited effective treatments. While emerging studies indicate that optimized legume proteins and their derived peptides, within the complex legume food matrix, may contribute to cardioprotective, osteogenic, anticancer, and immune-regulatory effects, a comprehensive synthesis linking these innovations with women's health outcomes is lacking. This review addresses this gap by (i) summarizing legume protein composition and processing innovations, (ii) evaluating their functional enhancements and disease-modulating potential, and (iii) discussing challenges in large-scale production, stability, and delivery systems. Finally, we outline future directions for clinical validation, sustainable processing, and integration into precision nutrition frameworks. This review underscores why legume proteins warrant focused attention as a scalable solution to global protein shortages and as a novel strategy for improving women's health outcomes.
Rice starch and seaweed biopolymer blends for transformative food applications.
Pascua NC, Tiozon RJN, Ong GVP … +3 more , Jose JKV, Roleda MY, Sreenivasulu N
Crit Rev Food Sci Nutr · 2026 · PMID 41790738 · Publisher ↗
Rice is one of the most widely consumed foods globally, while seaweed is gaining popularity due to its exceptional nutritional composition, which includes vitamins, minerals, dietary fiber, unsaturated lipids, and antiox...
Rice is one of the most widely consumed foods globally, while seaweed is gaining popularity due to its exceptional nutritional composition, which includes vitamins, minerals, dietary fiber, unsaturated lipids, and antioxidants. Besides being vital contributors to global food and nutrition security, rice and seaweeds are sources of industrially important biopolymers such as starch, alginates, carrageenan, and agar. In this review, we compiled studies pertaining to the health impacts of rice and seaweed food production mechanisms by aligning them with planetary and human health benefits. We emphasized the importance of nutritional, physicochemical, and functional properties of the composites of rice starch and algal-derived hydrocolloids for a wide range of food applications. These include the blending of rice starch with hydrocolloids to produce an array of products like edible film coatings with enhanced solubility and barrier properties; microcapsules with greater protective capacity; noodles with improved texture and digestibility; and modified starch which could be applied in various products including baked goods were highlighted. Rice-based foods fortified with seaweeds exhibited improved health-promoting effects such as higher dietary fiber content, higher antioxidant activity, and strong anti-diabetic potential were discussed.
A comparative analysis of regulatory frameworks and their market impacts on health functional foods: perspectives from South Korea, Canada, the United States, and China.
Min DE, Han DE, Kang K … +11 more , Ding K, Xu G, Lee MY, An DS, Hur N, Kim JM, Hong JY, Han BK, Reaney MJT, Kim YJ, Shim YY
Crit Rev Food Sci Nutr · 2026 Mar · PMID 41777059 · Publisher ↗
This review provides a comparative analysis of the regulatory frameworks and market dynamics of health functional foods (HFFs) in South Korea, Canada, the United States (U.S.), and China. The selection of these markets w...
This review provides a comparative analysis of the regulatory frameworks and market dynamics of health functional foods (HFFs) in South Korea, Canada, the United States (U.S.), and China. The selection of these markets was made with the intention of reflecting a broad spectrum of regulatory approaches, including full pre-market approval, risk-based licensing, post-market monitoring, and dual-track authorization systems. The study examines distinct regulatory approaches, ranging from South Korea's stringent pre-market approval system under the Health Functional Food Act (HFFA) to the U.S. post-market surveillance model governed by the Dietary Supplement Health and Education Act (DSHEA). Canada's Natural Health Products Regulations establish a comprehensive pre-approval framework requiring Natural Product Numbers (NPNs), whereas China operates a dual-pathway system with "Blue Hat" certification. Market analysis reveals significant growth trajectories, with the global HFFs market projected to reach USD 299.3 billion by the year 2030, demonstrating compound annual growth rates (CAGRs) ranging from 5.6% in South Korea to 17.1% in Canada. The review identifies critical regulatory divergences in scientific evidence requirements, health claim substantiation, and enforcement mechanisms that significantly impact international commercialization strategies. This comparative approach highlights key differences and strategic considerations essential for successful product development, market entry, and global harmonization efforts in the expanding HFFs sector.
Effects of anthocyanins on the modulation of neuroinflammation: a systematic review of studies.
Vitória Cipriana Martins K, André Fernandes de Souza R, Carvalho Sette Abrantes L … +3 more , Della Lucia CM, Pelissari Kravchychyn AC, Hermsdorff HHM
Crit Rev Food Sci Nutr · 2026 Mar · PMID 41770100 · Publisher ↗
Inflammation in the central nervous system (CNS) is involved in the pathophysiology of several neurological and psychiatric diseases. In this regard, anthocyanins - natural flavonoids belonging to a group of polyphenols...
Inflammation in the central nervous system (CNS) is involved in the pathophysiology of several neurological and psychiatric diseases. In this regard, anthocyanins - natural flavonoids belonging to a group of polyphenols - stand out for their antioxidant, anti-inflammatory, and neuroprotective activities. This systematic review aimed to answer the questions "What are the impacts of anthocyanins on modulating neuroinflammation ?" and "What are the possible molecular mechanisms involved in the effects of anthocyanins on neuroinflammation?". The search was conducted in the PubMed, Scopus, and Embase databases, and the risk of bias was assessed using SYRCLE. Data analysis followed PRISMA guidelines. Eleven studies conducted in animal models, evaluating the effects of purified or standardized anthocyanins on neuroinflammation, were included. The dose used ranged from 2 to 630 mg/kg of body weight per day and the duration of the treatment varied from 1 day to 20 wks. The main results identified reduced IL-1β, IL-6, TNF-α, TLR4, NF-κB, NLRP3, MAPK and COX-2. These findings were accompanied by antioxidant effects, reduced microglial activation and apoptosis, and cognitive enhancement, highlighting the potential of anthocyanins in controlling neuroinflammation and providing support for the development of future studies. PROSPERO (CRD420251061825).
Can edible insects be a nutritional option for people with special protein requirements? A systematic review.
Mahaman Mousbahou A, Lozé L, Moinard C … +2 more , Demeilliers C, Couturier K
Crit Rev Food Sci Nutr · 2026 Feb · PMID 41761638 · Publisher ↗
This systematic review summarizes the nutritional benefits and potential risks of edible insect consumption in populations with specific protein requirements. Out of 4,093 studies screened, 37 met the inclusion criteria...
This systematic review summarizes the nutritional benefits and potential risks of edible insect consumption in populations with specific protein requirements. Out of 4,093 studies screened, 37 met the inclusion criteria (10 clinical, 27 preclinical). In young adults (18-30 y/o), mealworm protein ingestion led to a lower peak in plasma essential amino acids compared with whey protein. In contrast, cricket protein resulted in greater aminoacidemia than beef protein, between 90 and 180 min postprandially. No difference was observed between mealworm and milk proteins with regard to amino acid bioavailability and muscle protein synthesis over a 5-h postprandial period. In elderly subjects (>65 y/o), a 12-week supplementation with mealworm protein did not attenuate exercise-induced muscle damage. Nevertheless, several preclinical studies reported that ingestion of mealworms and crickets was effective in restoring muscle mass of animals with muscular atrophy. In females of childbearing age (18-30 y/o), fortifying maize porridge with insect flour (cricket and mealworm) slightly reduced iron absorption. While insect flours (e.g., cricket, mealworm) are rich in iron (e.g., 7-9 mg/100g), their bioavailability appears to be reduced due to chitin-related inhibition. Among infants (6-18 months old), daily supplementation with a caterpillar-based meal was associated with reduced prevalence of anemia, suggesting that total iron content may compensate for lower absorption efficiency in some contexts. Nutritional impacts vary across life stages, but clinical evidence remains limited, particularly for pregnant and lactating women, highlighting the need for further research.
Gut-eye axis and transporter-mediated strategies: enhancing retinal uptake of dietary nutrients.
Li Y, Yin J, Xu Y … +4 more , Ding C, Liu Y, Li D, Zhang F
Crit Rev Food Sci Nutr · 2026 Feb · PMID 41736682 · Publisher ↗
The blood-retinal barrier (BRB) stringently restricts the delivery of dietary nutrients to retinal tissues, presenting a major bottleneck for targeted nutritional intervention. This review systematically delineates three...
The blood-retinal barrier (BRB) stringently restricts the delivery of dietary nutrients to retinal tissues, presenting a major bottleneck for targeted nutritional intervention. This review systematically delineates three core pathways through which food-derived bioactive compounds overcome the limited delivery efficiency of the BRB: transporter-mediated active transport across the barrier, biotransformation by gut microbiota and the liver into bioactive metabolites with superior bioavailability, and gut-retina axis-mediated remote regulation of retinal homeostasis. An innovative focus is placed on "nutrient synergy" strategies, detailing their mechanisms for enhancing retinal targeting: absorption enhancement using biomimetic or lipid-based carriers, steering biotransformation via prebiotic combinations, and modulating transporter expression to facilitate ocular uptake. This synthesis provides a forward-looking framework for the rational design of BRB-targeted nutritional schemes, paving the way for their integration with precision nutrition and advanced delivery systems to achieve effective and personalized visual health support.
Microbial fermentation of cereals: nutritional, techno-functional, and compositional transformations toward data-driven process optimization.
Lin Y, Karrar E, Islam S … +3 more , Jin Z, Muhammad U, Xu M
Crit Rev Food Sci Nutr · 2026 Feb · PMID 41736551 · Publisher ↗
Cereal fermentation represents a cornerstone of food bioprocessing that transforms staple grains into nutrient-dense, functionally enhanced ingredients. This review consolidates evidence on the ways in which microbial fe...
Cereal fermentation represents a cornerstone of food bioprocessing that transforms staple grains into nutrient-dense, functionally enhanced ingredients. This review consolidates evidence on the ways in which microbial fermentation by bacteria, yeasts, and filamentous fungi alters the compositional, nutritional, and techno-functional properties of cereals. It summarizes molecular and structural transitions in carbohydrates, proteins, major cereal lipid fractions such as triacylglycerols, glycolipids, phospholipids, and free fatty acids, and dietary fiber, and links these changes to improved digestibility, bioactive compound release, and processing-relevant traits such as pasting behavior, swelling, and rheology. The influence of critical fermentation parameters such as substrate composition, pretreatment methods, inoculum selection, and process conditions is systematically assessed to elucidate their impact on product quality and stability. Machine learning can support the prediction of key quality attributes and optimization of fermentation conditions, but applications in cereal fermentation remain limited by data availability and model transferability. Therefore, this review primarily synthesizes current empirical findings while outlining how data-driven approaches could, in the future, support predictive modeling and process optimization. By integrating insights from microbiology, food chemistry, and process engineering, the review establishes a foundation for designing next-generation cereal fermentation that balances nutritional enhancement, functional performance, and industrial scalability.
Digestion, absorption and deposition of n-3 polyunsaturated fatty acids in tissues: is the chemical form of supply relevant?
Alvear I, Duarte L, Farias C … +3 more , Videla LA, Muñoz Y, Valenzuela R
Crit Rev Food Sci Nutr · 2026 Feb · PMID 41736480 · Publisher ↗
The n-3 polyunsaturated fatty acids (n-3 PUFAs) are relevant nutrients for human health, but cannot be synthesized autonomously, with α-linolenic being a precursor of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acid...
The n-3 polyunsaturated fatty acids (n-3 PUFAs) are relevant nutrients for human health, but cannot be synthesized autonomously, with α-linolenic being a precursor of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. EPA and DHA occur naturally in seafood, but n-3 PUFAs supplements vary in formulation and composition. Fish oil triglycerides (TGs) are the most common form, but phospholipids (PLs) and ethyl esters are also used. The bioavailability of DHA at the intestinal level depends on the position of DHA in the molecule, with the -2 form being more bioavailable than the -1 and -3 forms. Formulations with high amounts of DHA in PLs form, such as krill oil supplements, have a higher bioavailability than common TG-based fish oil. Ethyl ester formulations, although more stable to oxidative processes, depend on pancreatic enzyme activity and lipid intake at each meal to ensure absorption. DHA deposits in tissues such as heart, liver and brain correlate with bioavailability, with PLs and TGs of DHA being found in the highest amounts in these tissues, making the bioavailability of n-3 PUFAs supplements a challenge for the pharmaceutical industry. Formulations with high amounts of DHA in the form of PLs offer higher bioavailability but are more expensive than other formulations.
Nutrients and toxic compounds in lupin seeds: potential bioactivity and health implications.
Buccioni F, Serio A, Chaves-Lopez C … +6 more , Angelino D, Rossi C, Maggio F, Purgatorio C, Serafini M, Paparella A
Crit Rev Food Sci Nutr · 2026 Feb · PMID 41733208 · Publisher ↗
Among legumes, lupins have been primarily used for animal feed, while their value for human consumption has been recognized only in recent decades. The great potential of this legume is documented by a considerable numbe...
Among legumes, lupins have been primarily used for animal feed, while their value for human consumption has been recognized only in recent decades. The great potential of this legume is documented by a considerable number of studies on its nutrients and functional properties. Some of these characteristics, for example the high protein and fiber content, and the low glycaemic index, are already highlighted in the labeling of the lupin seeds. In contrast with the growing success of this legume in the food market, published data on its possible nutraceutical effect, as well as on its toxicological risk, are lacking and/or difficult to compare. This is particularly true for the possible antimicrobial properties, which have been studied under different incomparable conditions, and for the capacity of lupins to influence the indices of oxidation, inflammatory stress, and lipid metabolism. This review gathers the scientific evidence on the nutritional and bioactive characteristics of lupin, considering also critical aspects such as the existence of antinutritional compounds and mycotoxins, which require proper quantification and containment methods. These issues can be of paramount importance for developing novel strategies for crop production and processing to upgrade the value of this legume and mitigate associated risks.
A comprehensive review of non-destructive technologies for banana ripeness assessment: implications for food quality, safety, and supply chain management.
N R, Shaik R, Cherukuri KVLN … +1 more , I R
Crit Rev Food Sci Nutr · 2026 Feb · PMID 41729096 · Publisher ↗
Banana ( spp.) is a primary climacteric fruit characterized by a rapid surge in ethylene production and respiration post-harvest. Accurate ripeness detection is critical for supply chain management, export logistics, and...
Banana ( spp.) is a primary climacteric fruit characterized by a rapid surge in ethylene production and respiration post-harvest. Accurate ripeness detection is critical for supply chain management, export logistics, and reducing global food waste, which accounts for nearly 30% of harvested bananas. Traditional methods-visual inspection and destructive chemical testing [e.g., Total Soluble Solids (TSS) and Titratable Acidity (TA)]-are subjective and labor-intensive. Recent years have seen a paradigm shift toward non-destructive testing (NDT) powered by Deep Learning (DL), Computer Vision (CV), and multi-modal sensor fusion. This comprehensive review critically examines diverse methodologies employed for identifying banana ripening stages, including dielectric properties, deep learning, artificial intelligence and neural networks, image processing, laser-induced backscattering imaging, and spectroscopy. We evaluate the underlying principles, effectiveness, current limitations, and practical applicability of each approach. The review highlights the challenges associated with standardizing ripeness identification across the popular banana cultivars and environmental conditions, as well as the computational and practical hurdles of advanced technologies. Finally, we discuss emerging trends and propose future research directions, emphasizing the integration of multi-sensory data and advanced computational models for developing robust, cost-effective, and scalable solutions that enhance sustainable post-harvest management and reduce food waste.
Comparative life cycle assessment of conventional dairy products and plant-based analog and hybrid alternatives: current status and future perspectives.
Fidan M, Şanlı T
Crit Rev Food Sci Nutr · 2026 Feb · PMID 41728680 · Publisher ↗
Conventional dairy products are associated with relatively high environmental burdens, largely driven by farm-level processes such as enteric methane emissions, feed production, and land use. These concerns have intensif...
Conventional dairy products are associated with relatively high environmental burdens, largely driven by farm-level processes such as enteric methane emissions, feed production, and land use. These concerns have intensified interest in plant-based analog and hybrid dairy products as potential alternatives. However, environmental comparisons among these product categories remain inconsistent due to differences in functional units, methodological choices, and nutritional characteristics. This review synthesizes ISO 14040/14044 compliant Life Cycle Assessment studies to compare the environmental performance of conventional dairy products, plant-based analogs, and hybrid alternatives, focusing on key methodological drivers such as system boundaries, allocation methods, functional unit selection including nutrient-based units (nFU) and geographical data variability. Across the literature, plant-based analogs generally exhibit lower environmental impacts when assessed using mass- or volume-based functional units. However, this advantage diminishes markedly when nutritional value, protein quality, and bioavailability are considered, with some analog products approaching or even exceeding the impacts of conventional dairy. Hybrid products typically display intermediate environmental profiles, with impacts increasing in proportion to animal-derived fractions. Overall, heterogeneity in methodology and data availability limits comparability across studies. Future research should integrate nutritional dimensions, consumption and waste stages, and representative data to support robust, policy-relevant sustainability assessments within sustainable diet frameworks.
in beverages: incorporation methods, bioactive stability and sensory impact - a critical review.
Sant'Ana RRA, Soldi C, Amboni RDMC … +1 more , Fritzen-Freire CB
Crit Rev Food Sci Nutr · 2026 Feb · PMID 41718566 · Publisher ↗
Cannabis beverages, typically produced from industrial hemp (THC < 0.3%), have gained prominence due to their therapeutic, psychoactive and sensory potential. Despite a market exceeding USD 1 billion, these products stil...
Cannabis beverages, typically produced from industrial hemp (THC < 0.3%), have gained prominence due to their therapeutic, psychoactive and sensory potential. Despite a market exceeding USD 1 billion, these products still face technological, sensory and regulatory challenges. This critical review explores the literature on beverages formulated with , assessing incorporation methods, bioactive stability, and sensory impact. The core of the review is based on 19 experimental studies covering eleven beverage types, with teas ( = 8), kombucha ( = 3), and beers ( = 3) representing the most studied. Direct infusion of dried flowers was the most common method, while cannabinoid stability remains a challenge, influenced by temperature, acidity, storage and lipids, with concentrations in some beverage matrices dropping below 50% within days. The lack of sensory data (only 11% of the studies), the variability of chemical profile, and the absence of standardized preparation methods are limitations in the current literature. Despite these barriers, changes in consumption habits, market growth and increasing interest in hemp products suggest a promising outlook for this innovation. This review provides a comprehensive synthesis, identifying pathways for developing safe, stable, and palatable hemp beverages, which is crucial for the future of this emerging market.
From fermentation to function: a critical review of lactic acid bacteria redesign for functional foods and precision nutrition.
Zang J, Xiao L, Zhao X … +7 more , Shi Y, Ma K, Zhang C, Geng S, Rui X, Lin T, Li W
Crit Rev Food Sci Nutr · 2026 Feb · PMID 41712255 · Publisher ↗
Lactic acid bacteria (LAB) have transitioned from their traditional roles in food preservation and flavor enhancement to more advanced applications supported by synthetic biology, genome editing, and artificial intellige...
Lactic acid bacteria (LAB) have transitioned from their traditional roles in food preservation and flavor enhancement to more advanced applications supported by synthetic biology, genome editing, and artificial intelligence (AI). This review provides a comprehensive overview of how LAB contribute to improvements in the quality of fermented foods, including their texture, flavor, and nutritional benefits. It evaluates innovative strategies such as CRISPR-based strain improvements, microfluidic high-throughput screening, AI-enhanced precision design, and personalized nutrition frameworks that connect microbiome profiles to specific LAB functionalities. Additionally, it discusses significant challenges, including global regulatory differences, ethical concerns regarding genetically engineered LAB, technical issues related to scaling advanced fermentation technologies, and consumer acceptance. Overcoming these barriers requires a coordinated, interdisciplinary approach. Therefore, future research should focus on integrating multi-omics platforms, establishing standardized LAB functional databases, and developing AI-driven precision nutrition tools to promote sustainable and consumer-friendly innovation in the fermented food industry.
Preparation and functional properties of ferulic acid-protein complexes from wheat bran.
Jin R, Chen B, Liu X … +2 more , Ren F, Liu H
Crit Rev Food Sci Nutr · 2026 Feb · PMID 41705729 · Publisher ↗
Ferulic acid, a prominent polyphenol with notable antioxidant and anti-inflammatory properties, is often limited by its poor solubility and stability. To overcome these drawbacks and enhance its practical utility, variou...
Ferulic acid, a prominent polyphenol with notable antioxidant and anti-inflammatory properties, is often limited by its poor solubility and stability. To overcome these drawbacks and enhance its practical utility, various stabilization techniques have been developed, particularly the formation of complexes with proteins such as coconut protein, sesame protein, and rice protein. This review highlights that ferulic acid-protein complexes offer promising applications in the food industry due to their excellent biocompatibility, improved bioaccessibility, and versatile functional properties, positioning them as a key driver in the development of active substances from natural products. Initially, the review discusses diverse preparation methods for forming these complexes, including alkaline treatment-induced covalent conjugation and enzymatic cross-linking with laccase. It then summarizes how molecular interactions between ferulic acid and proteins-whether through covalent or non-covalent bonding-affect their structural and functional attributes. Subsequent sections explore the applications of ferulic acid-protein complexes in food systems, including their use as nutritional additives, components in food packaging, and integral ingredients in functional foods. Finally, the review identifies future research directions, such as the development, characterization, and application of 3D printing inks based on ferulic acid-protein complexes.
Role of pickering emulsions in enhancing the preservability and functionality of protein gel systems: a structured review with bibliometric analysis.
M Khoder R, Khan A, Rahman Z … +7 more , Iqbal N, Huang Q, You J, Salah M, Khalifa I, Yin T, Liu R
Crit Rev Food Sci Nutr · 2026 Feb · PMID 41703946 · Publisher ↗
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Laminaribiose in food and health: biological functions, applications, and recent advances in enzymatic production via green multi-enzyme cascade synthesis.
Zhang Y, Zhang H, Lou T … +3 more , Wang S, Fan Y, Niu S
Crit Rev Food Sci Nutr · 2026 Feb · PMID 41696878 · Publisher ↗
Laminaribiose, a β-1,3-linked glucose disaccharide, possesses notable bioactivities with potential applications in food and health. Its industrial use is constrained by low yield and purity. Production strategies include...
Laminaribiose, a β-1,3-linked glucose disaccharide, possesses notable bioactivities with potential applications in food and health. Its industrial use is constrained by low yield and purity. Production strategies include natural extraction, chemical synthesis, and enzymatic synthesis. Natural extraction preserves bioactivity but is inefficient, chemical synthesis affords structural control but suffers from byproducts and toxicity, whereas enzymatic synthesis offers mild, efficient catalysis with improved yield. Enzymatic synthesis of laminaribiose has been established through systems ranging from single to multi-enzyme cascades. Single-enzyme approaches employ β-glucosidase or β-1,3-glucanase, while dual-enzyme systems use sucrose phosphorylase (SP) and laminaribiose phosphorylase (LBP) with sucrose and glucose. Tri-enzyme systems of α-glucan phosphorylase (αGP), α-glucosidase (αG), and LBP utilize starch. In contrast, four-enzyme cascades integrate αGP, LBP, isoamylase (IA), and 4-α-glucanotransferase (4GT) with maltodextrin and glucose, or combine cellobiohydrolase I (CBHI), cellodextrin phosphorylase (CDP), cellobiose phosphorylase (CBP), and LBP with cellulose. Advances in enzyme engineering, particularly for LBP, have further enhanced catalytic efficiency. This review critically summarizes recent advances in the biological functions, applications, and enzymatic synthesis of laminaribiose, with particular focus on multi-enzyme cascade strategies and their catalytic features. It aims to provide a conceptual framework for developing efficient, sustainable synthesis and advancing industrial applications.
Aflatoxin detection in pistachio nuts: conventional methods, emerging technologies, and critical insights.
Mahroughi S, Sheikh-Akbari A, George J … +3 more , Mehrabinejad H, McGeehan J, Ispoglou T
Crit Rev Food Sci Nutr · 2026 Feb · PMID 41696812 · Publisher ↗
Aflatoxin contamination in pistachios, caused by and , poses significant risks to food safety and global trade due to its carcinogenic properties. This review examines traditional detection methods such as High-Performa...
Aflatoxin contamination in pistachios, caused by and , poses significant risks to food safety and global trade due to its carcinogenic properties. This review examines traditional detection methods such as High-Performance Liquid Chromatography and Enzyme-Linked Immunosorbent Assay. Although these techniques are highly precise, they are costly, destructive, and impractical for smallholder farmers. Emerging nondestructive technologies enable rapid, accurate detection without destroying the sample, particularly when Hyperspectral Imaging (HSI) is combined with machine learning. Regulatory thresholds such as the European Union (EU) 8 µg/kg limit for AFB1 create challenges for producers and exporters, especially since HSI methods often lack the precision required for validated quantitative regression at this level on naturally contaminated pistachio kernels. High implementation costs, limited regulatory guidance, and calibration demands hinder its adoption. Climate change heightens contamination risks, calling for predictive models that integrate HSI with environmental data. To support equitable access, especially for smallholder farmers, reducing costs, standardizing protocols, and enhancing global cooperation are essential. These measures will strengthen food safety and regulatory compliance in pistachio production.
Mechanisms of green tea-induced attenuation of osteoporosis and skeletal muscle atrophy: current status and future study recommendations for clinical application.
Kwon Y
Crit Rev Food Sci Nutr · 2026 Feb · PMID 41696766 · Publisher ↗
Epigallocatechin gallate (EGCG), have been reported to attenuate skeletal muscle atrophy and osteoporosis. This review first examines the relationship between the beneficial effects of EGCG and its ability to enhance ste...
Epigallocatechin gallate (EGCG), have been reported to attenuate skeletal muscle atrophy and osteoporosis. This review first examines the relationship between the beneficial effects of EGCG and its ability to enhance stem cell function by improving cellular antioxidant capacity. It subsequently identifies key areas warranting further investigation to support the clinical application of EGCG. Stem cell function is essential for the maintenance of muscle and bone mass; however, it declines with aging, largely due to the excessive accumulation of reactive oxygen species and dysregulation of Yes-associated protein (YAP) and transcriptional coactivator with PDZ-binding motif (TAZ), processes that ultimately contribute to skeletal muscle atrophy and osteoporosis. Current evidence indicates that EGCG-mediated amelioration of these conditions is associated with increased stem cell function via increasing mitochondrial function, autophagy, antioxidant gene induction, and YAP/TAZ activation, all of which are mutually interconnected and ultimately improve cellular antioxidant capacity. Although clinical studies remain limited, available data suggest that green tea consumption, particularly when combined with exercise, may be a promising strategy for attenuating skeletal muscle atrophy and osteoporosis in humans. Furthermore, the mechanisms proposed in preclinical studies may underlie the effects of EGCG or green tea in humans, although validation in rigorously designed clinical studies is necessary.
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