A Novel Neutral Polysaccharide From Bamboo Shoot Processing Liquid: Structural Characterization and In Vitro TLR4/NF‐κB Mediated Anti‐Inflammatory Activity

Liposomes play a significant role in encapsulation of various bioactive compounds (BACs), including functional food ingredients to improve the stability of core. This technology can be used for promoting an effective application in functional food and nutraceuticals. Incorporation of traditional and emerging methods for the developments of liposome for loading BACs resulted in viable and stable liposome formulations for industrial applications. Thus, the advance technologies such as supercritical fluidic methods, microfluidization, ultrasonication with traditional methods are revisited. Liposomes loaded with plant and animal BACs have been introduced for functional food and nutraceutical applications. In general, application of liposome systems improves stability, delivery, and bioavailability of BACs in functional food systems and nutraceuticals. This review covers the current techniques and methodologies developed and practiced in liposomal preparation and application in functional foods.

Turmeric ( Curcuma longa ) has been extensively researched due to the wide spectrum of pharmacological properties and potential health benefits. Turmeric has been on the rise lately, largely due to its health-promoting properties. The present comprehensive review summarizes curcumin, starting from its extraction to its potential applications in pharmaceuticals and functional foods. Several extraction procedures, including their yields and efficiency, are also highlighted using both traditional and modern/advance extraction strategies. In spite of having several benefits, curcumin comes with a few drawbacks such as low stability and bioavailability, which appear to be primarily caused by poor absorption, fast metabolism, and rapid elimination, and prevent it from having the related health benefits when taken alone. These challenges are critically evaluated, and potential strategies to overcome such limitations are discussed. This comprehensive review discusses both the opportunities and constraints associated with curcumin, providing an in-depth foundation for researchers, food technologists, and pharmaceutical scientists. It encompasses aspects ranging from its physicochemical properties in the native form to its diverse applications in functional foods and pharmaceutical formulations.

Phytochemicals are a diverse and structurally complex group of bioactive compounds naturally present in plant-based foods, including fruits, vegetables, grains, and nuts. To date, several thousand dietary phytochemicals have been identified, and extensive evidence supports their important roles in human health, ranging from antioxidant and anti-inflammatory activities to metabolic, immune, and cellular protective functions (1,2). Major classes of phytochemicals, such as carotenoids, polyphenols, isoprenoids, and phytosterols, have been widely studied for their biological activities and applications in functional foods and pharmaceutical development (3). Despite this progress, many phytochemicals remain underexplored, and their broader utilization is often constrained by challenges including low stability, poor solubility, and limited bioavailability.Structural modification and processing optimization have therefore emerged as important strategies to enhance the functional properties of phytochemicals. By altering molecular structure through chemical derivatization or processing-induced modification, it is often possible to improve physicochemical properties while retaining or enhancing biological activity. Recent studies have demonstrated that targeted structural modification can significantly influence stability, bioavailability, and bioefficacy of natural compounds, indicating the importance of structure-activity relationship analysis in phytochemical research (4,5,6). Together, these approaches provide a foundation for advancing phytochemicals from promising bioactive molecules toward practical applications in nutrition, functional foods, and health-related interventions.The Research Topic "Structure Modification and Activity Evaluation of Phytochemicals" was launched to highlight advances in this interdisciplinary field. The central objective of this Topic is to showcase how structural characterization, targeted modification, and functional evaluation can be integrated to better understand and enhance the biological properties of phytochemicals. The four articles included in this Topic collectively span analytical, experimental, and synthetic approaches, illustrating how structure-activity relationships can be investigated to improve the nutritional and health-related potential of plant-derived compounds.One contribution focuses on the often-overlooked aerial parts of Allium sativum, which are typically discarded during harvest despite their rich phytochemical composition. Using a hyperlipidemic mouse model combined with advanced phytochemical profiling, the authors demonstrate that extracts from the aerial parts significantly improve lipid profiles and antioxidant status. This study highlights the importance of plant part selection and extraction strategies in identifying underutilized sources of bioactive phytochemicals, with potential implications for both nutritional applications and agricultural sustainability (Hu et al., 2024).Another original research article examines the impact of processing-induced structural modification on the biological activity of plant-derived polysaccharides. Using Gastrodiae Rhizoma as a model, the authors compare sulfur-fumigated and non-sulfur-fumigated materials and demonstrate that sulfur fumigation alters polysaccharide structure, leading to reduced antioxidant capacity. Through detailed structural and functional analyses, this work highlights how common processing techniques can unintentionally modify phytochemical structure and bioactivity, emphasizing the need to evaluate processing as a critical determinant of functional quality (Dai et al., 2024). Deliberate chemical modification is highlighted in a third contribution centered on luteolin, a widely distributed dietary flavonoid. By introducing acyl groups at specific hydroxyl positions, the authors generate a series of novel luteolin derivatives and systematically evaluate their biological activities. The modified compounds exhibit improved solubility and enhanced antiinflammatory and antioxidant effects in experimental models, providing a clear example of how rational structural modification can improve the translational potential of phytochemicals while preserving their core bioactivity (Kong et al., 2025).Complementing these experimental studies, the Research Topic also includes a comprehensive systematic review of Astragalus species from the septentrional Algerian Sahara. This review synthesizes current knowledge on the phytochemical composition and reported biological activities of lesser-studied Astragalus species, with particular emphasis on saponins, phenolic compounds, and polysaccharides. By critically evaluating existing literature, the authors identify significant gaps in phytochemical characterization and functional validation, highlighting opportunities for future structure-focused and activity-driven research on traditionally used medicinal plants (Tedjani et al., 2025).Taken together, the articles in this Research Topic illustrate the diverse strategies available for advancing phytochemical research, from extraction optimization and processing evaluation to intentional chemical modification and systematic literature synthesis. A unifying theme across these contributions is the recognition that biological activity cannot be fully understood without careful consideration of chemical structure, whether modified through processing, derivatization, or natural variability among plant materials.Looking ahead, continued progress in this field will depend on closer integration of analytical chemistry, synthetic modification, food science, and biologically relevant experimental models. Such interdisciplinary efforts are essential for translating phytochemicals from promising bioactive compounds into reliable components of functional foods, nutraceuticals, and therapeutic strategies (Figure 1). We hope this Research Topic will stimulate further research into structure-activity relationships and encourage the development of structure-informed approaches to maximize the health potential of phytochemicals.

Valorization of Ghanaian cocoa processing residues as extractives for value-added functional food and animal feed additives – A review

A neutral polysaccharide (SSPS-N) and an acidic polysaccharide (SSPS-A) were isolated from Okara by anion-exchange chromatography. The physical and chemical properties of polysaccharides were studied by HPLC, FT-IR, and SEM. The results showed that SSPS-N might be a galactomannans with a lamella-like structure, and SSPS-A might be an arabinogalactan with a complete porous structure. Furthermore, a new neutral soybean soluble polysaccharide (SSPS-N-b) with a molecular weight of 8.6 kDa was isolated from SSPS-N, and its fine structure was analyzed by GC–MS, enzymatic analysis, and NMR. The results showed that SSPS-N-b was a mixture of β-1,4-galactan and glucomannan, which (1→4)-β-d-linked mannose and (1→4)-β-d-linked glucose were connected alternately, and it was in parallel with β-1,4-galactan. The antioxidant activity results showed that β-1,4-Galactan in SSPS-N-b was identified as the main activity domain. This result will be utilized for the development of SSPS as novel functional foods and medicine. Practical applications Soluble soybean polysaccharide is considered to be a functional component in food because of their biological activities. The physical and chemical properties and antioxidant activity of polysaccharides from Okara show potential applications in novel functional foods and medicine.

SummaryLactulose is a synthetic disaccharide. It can be obtained from lactose by chemical, enzymatic or by electro‐activation synthesis. This review provides the comprehension of lactulose production and its application in medical, pharmaceutical and functional food applications. Lactulose can be used in medical and pharmaceutical applications for the treatment of diseases such as chronic constipation, therapy of portal systemic encephalopathy, inflammatory bowel disease, reducing blood ammonia levels, colon carcinogenesis, tumour prevention and immunology, mineral absorption and for the inhibition of the secondary bile acid formation. However, with the growing interest in functional foods, the use of nondigestible oligosaccharides such as prebiotic ingredients has increased considerably during the recent years. In this context, lactulose as a well‐recognised prebiotic offers excellent possibilities to develop new functional foods. It can be added to several foods.

Natural bioactive ingredients have lower bioavailability because of their chemical instability and poor water solubility, which limits their applications in functional foods. Among diverse biopolymers that can be used to construct delivery systems of bioactives, chitosan has attracted extensive attention due to its unique cationic nature, excellent mucoadhesive properties and easy modification. In this review, chitosan and its composites-based food-grade delivery systems as well as the factors affecting their performance are summarized. Modification, crosslinking, combination with other biopolymer or utilization of coating material can effectively overcome the instability of pure chitosan-based carriers under acidic conditions, thereby constructing chitosan and its complex-based carriers with conspicuously improved performance. Furthermore, the applications of chitosan-based delivery systems in nutrition and health as well as their future development trends and challenges are discussed. Functional food ingredients, functional food packaging and biological health are potential applications of chitosan-based food-grade delivery systems. The research trends of nutraceutical delivery systems based on chitosan and its composites include co-delivery of nutrients and essential oils, targeted intestinal delivery, stimulus responsive/sustained release and their applications in real foods. In conclusion, food industry will be significantly promoted with the continuous innovation and development of chitosan-based nutraceutical delivery systems.

Nowadays, oleogels have gained attentions as promising fat substitutes. Lipid-based compounds, mono- and diacylglycerols, fatty acids (FAs), fatty alcohols, waxes, sterols, ceramides, and phospholipids exhibit excellent oil-gelling potential due to their structural similarity to triacylglycerols. This review addresses how oleogels composition affects their nutritional functionality and further applications in food industry. The properties of oleogels structured by lipid-based compounds depend on structurant (concentration, type, ratio), solvent oil (type, FA profile, minor polar components), and processing conditions (cooling rate, shear force). Synergistic effects between FAs and fatty alcohols have been confirmed, and a thermodynamics-based screening model has been developed to assist identification of potential oil-structuring combinations, though further validation is needed. Oleogel offers health benefits contributed by its structure, oleogelator, and solvent oil type, including replacing harmful fats, delaying lipid release, inhibiting lipid-lipase interactions, and delivering bioactives, but long-term safety studies, especially for FAs and fatty alcohols, are required. Thus, modulating gel processing conditions and the composition of structurants and solvent oils can tailor the properties of oleogels, enhancing their nutritional function and broadening potential applications in food industry with desired product quality. Oleogels have been successfully applied in bakery, dairy, meats, spreads, margarine, confectionary, frying medium, and delivery systems, with complete fat substitution strategies developed for cheese, meat, spreads, and margarines. Further research could explore their nutritional roles and applications in functional foods, particularly considering the regulatory limitations and the influence of long-term consumption on human metabolisms.

Yarrow (Achillea millefolium L., AM) and nettle (Urtica dioica L., UD) are bioactive plants used commercially in functional food and supplement applications and traditionally to alleviate gastric disorders. In this work, the effects of food-grade optimized extracts of Finnish early-season AM and UD were tested on bacterial growth including potential beneficial and foodborne pathogens, as well as murine norovirus (MNV). The anti-inflammatory properties of the extracts were also tested in vitro by NF-κB reporter cells. The food-grade extraction was optimized with the response surface modelling in terms of total carotenoid, chlorophyll, and phenolic compounds contents and antioxidant capacities. The optimal food-grade extraction parameters were a 1-h extraction in 70% ethanol at 45 °C for AM, and at 49 °C for UD. There were no significant effects on the beneficial bacteria (Lacticaseibacillus and Bifidobacterium strains), and the extracts were more effective against gram-positive than gram-negative foodborne bacteria and potential pathogens. Listeria innocua was the most susceptible strain in the optimized extracts with a growth rate of 0.059 ± 0.004 for AM and 0.067 ± 0.006 for UD, p < 0.05 compared to control. The optimized extracts showed a logarithmic growth reduction of 0.67 compared to MNV. The hydroethanolic extracts were cytotoxic to both cell lines, whereas aqueous AM and UD extracts induced and reduced TLR4 signalling in a reporter cell line, respectively. The results provide novel food-grade extraction parameters and support the bioactive effects of AM and UD in functional food applications, but more research is needed to elucidate the precise biological activity in vivo for gastric health.

Lunasin, a bioactive peptide initially isolated from soybean, has anticancer, anti-inflammatory, and antioxidant activity. Due its great application value, lunasin seems to be a candidate gene in improving the nutritional value of crops. In this study, lunasin was inserted into the rice genome to evaluate whether it was feasible to express lunasin using the rice expression system and improve the bioactivity of protein in rice for our needs. We generatedlunasin-overexpressing rice lines, and chose three independent transgenic rice lines for further study. The lunasin content in trans-lunasin rice detected by UPLC-MS/MS was 1.01 × 10−3 g·kg−1 dry rice flour with grease removal in the lunasin extracts. The antioxidant efficacy of LET (lunasin-enriched fraction from trans-lunasin rice) and PEW (peptide-enriched fraction from wild type rice) was compared. Due to the presence of lunasin, LET showed higher (p < 0.05) antioxidant activity than PEW. LET exhibited high DPPH radical scavenging activity (IC50 value, 8 g·L−1), strong ABTS+ radical scavenging activity (IC50 value, 1.18 g·L−1), and great oxygen radical scavenging activity (170 μmol·L−1 Trolox equivalents when the concentration reached 4 g·L−1). Moreover, LET presented significantly higher (p < 0.05) anti-inflammatory activity on macrophage cells, and the NO production and the release of pro-inflammatory cytokines (IL-6, MCP1, and TNF-α) were significantly inhibited by LET. However, because of the low purity, LET showed weaker antioxidant and anti-inflammatory activity when compared to the Lunasin standard. These results suggested that it is feasible to use the rice expression system to express the exogenous lunasin in rice, and lunasin-overexpressing rice seems to be a candidate resource for application in functional food. Rice rich in lunasin is beneficial for human health, and could be used as a functional food in the diets of cancer and obese patients in the future.

The rising incidence of chronic diseases has spurred interest in functional foods rich in antioxidants and essential nutrients, as well as in exploring their potential cytotoxic activity against cancer cells. This study aims to address this gap by providing a comprehensive comparison of their biochemical composition and bioactive properties, offering insights into their targeted applications in functional foods and supplements. This study investigated the nutritional composition and bioactive properties of two algae species, chlorella ( Chlorella vulgaris ) and spirulina ( Arthrospira platensis ). Analysis included total protein content, amino acid profiles, mineral compositions, fatty acid profiles, B vitamin contents, polyphenol profiles, carotenoid contents, antioxidant activities (DPPH˙ and ABTS + assays), and cytotoxic activities. Chlorella exhibited higher protein content (64.63%) compared to spirulina (58.24%). Spirulina showed higher concentrations of non-essential and essential amino acids, except for methionine. Mineral analysis revealed spirulina’s superiority in calcium, potassium, sodium, iron, manganese, and zinc, whereas chlorella contained higher copper and lead levels. Fatty acid analysis indicated chlorella’s dominance in saturated fatty acids, while spirulina showed higher proportions of monounsaturated and polyunsaturated fatty acids. Polyphenol analysis highlighted chlorella’s higher levels of p -hydroxybenzoic acid, whereas spirulina contained more rutin and catechin. Chlorella also exhibited higher levels of niacin and riboflavin compared to spirulina. Additionally, spirulina extracts, whether ethanolic or hexane-based, demonstrate substantial antioxidant effects, as evidenced by their lower IC 50 values in both DPPH˙ and ABTS + assays relative to chlorella. Overall, spirulina showed superior antioxidant effect. Chlorella hexane extract showed slightly higher cytotoxic potential compared to spirulina. These findings enhance our understanding of the nutritional and health-promoting properties of chlorella and spirulina, suggesting their potential applications in functional foods and dietary supplements. While in vitro assays indicate promising bioactivity, future studies should include in vivo experiments to confirm the health benefits and functional applications of these microalgae.

Given its high biological and pharmacological activities, curcumin (CUR) offers promising applications in functional foods. However, its low stability and bioavailability have greatly hindered its application in the food industry. The present study prepared cellulose nanofiber (CNF) from bamboo shoot processing byproducts and investigated its potential as a low-cost carrier. Our results showed that CUR was immobilized on CNF surfaces mainly through hydrogen bonding and eventually encapsulated in CNF matrices, forming a CNF-CUR complex with an encapsulation efficiency of 88.34% and a loading capacity of 67.95%. The CUR encapsulated in the complex showed improved stability after thermal and UV light treatments. Moreover, a slow and extended release pattern of CUR in a simulated gastrointestinal tract was observed, which could be appropriately described using the Korsmeyer-Peppas model. These results revealed that CNF is a promising protective carrier for the slow release of CUR, making it a better candidate for functional foods.

Exopolysaccharides produced by lactic acid bacteria have gained attention for their potential health benefits and applications in functional foods. This study explores the isolation and characterization of a novel exopolysaccharide-producing strain from dairy products. The aim was to evaluate its probiotic potential and investigate the properties of the produced exopolysaccharide. A strain identified as Enterococcus faecium PCH.25, isolated from cow butter, demonstrated exopolysaccharide production. The study's novelty lies in the comprehensive characterization of this strain and its exopolysaccharide, revealing unique properties with potential applications in food, cosmetic, and pharmaceutical industries. The E. faecium PCH.25 strain exhibited strong acid tolerance, with a 92.24% viability rate at pH 2 after 2h of incubation. It also demonstrated notable auto-aggregation (85.27% after 24h) and co-aggregation abilities, antibiotic sensitivity, and absence of hemolytic activity, suggesting its probiotic potential. The exopolysaccharide produced by this strain showed bactericidal activity (MIC and MBC = 1.8mg/ml) against Listeria monocytogenes and antioxidant properties (22.8%). Chemical analysis revealed a heteropolysaccharide composed of glucose and fructose monomers, with various functional groups contributing to its bioactivities. Physical characterization of the exopolysaccharide indicated thermal stability up to 270°C, a negative zeta-potential (-27 mV), and an average particle size of 235nm. Scanning electron microscopy and energy dispersive X-ray analysis revealed a smooth, nonporous structure primarily composed of carbon and oxygen, with an amorphous nature. These findings suggest that the exopolysaccharide from E. faecium PCH.25 has potential as a natural antibacterial and antioxidant polymer for use in functional foods, cosmetics, and pharmaceuticals.

The human gut microbiota serves as a critical hub for host metabolic and immune regulation. Disruption of its homeostasis is closely associated with diseases such as Inflammatory Bowel Disease (IBD), metabolic syndrome, and colorectal cancer. Modern dietary and environmental factors are known to exacerbate this dysbiosis, highlighting the need for innovative interventions capable of modulating the gut ecosystem. Within this context, this review explores the potential of edible fungi, focusing on culinary mushrooms (e.g., Lentinula edodes) and medicinal fungi such as Ganoderma lucidum and Phellinus linteus, which are widely studied in Asia for their health benefits. While consumed as functional foods for their nutritional properties in some countries, they are used in traditional medicine in others. This review examines the role of their bioactive components (e.g., polysaccharides, terpenoids) in remodeling the gut microbiome, thereby highlighting their application in functional foods and dietary interventions. This review systematically examines the pathological mechanisms underlying gut dysbiosis and elucidates how bioactive fungal components (e.g., β-glucans, ganoderic acids) improve intestinal barrier function and immune homeostasis by modulating the composition of the gut microbiota, enhancing the production of SCFAs (short-chain fatty acids), and inhibiting the colonization of pathogens. Current evidence, primarily from preclinical studies, suggests that bioactive fungal components, such as β-glucans from Ganoderma lucidum and polysaccharides from Trametes versicolor, may impart health benefits against metabolic disorders and neoplasms. These benefits are mediated through the modulation of microbiota-derived metabolites (e.g., SCFAs) and epigenetic remodeling mechanisms (e.g., HDAC (Histone Deacetylase) inhibition), suggesting their potential application in functional foods and nutritional strategies. metabolites (e.g., SCFAs) and epigenetic remodeling mechanisms (e.g., HDAC inhibition). However, critical gaps persist, particularly in translating these preclinical findings to humans. Key challenges include understanding their bioavailability, establishing human-relevant dose-response relationships, and elucidating spatiotemporal dynamics within microbiota-host interaction networks. Addressing these gaps requires integration with multi-omics technologies and well-designed clinical trials. Multi-omics and organoid models should be integrated by future research to advance precision medicine applications of fungal-derived therapies.

Solid dispersion is considered to be one of the most successful ways to solve the poor water-solubility and dissolution rate of raw materials and drugs in the pharmaceutical field. Due to its unique advantages in solving the problems of water-solubility, poor stability and low bioavailability of functional active ingredients, solid dispersion has been gradually applied to the research and development of functional food. This paper reviews and summarizes the research status and development trend of solid dispersion from four aspects: classification, preparation technology, stability and its application in functional food. Combined with the background of the current post epidemic era, new requirements are put forward for the further application of solid dispersion in the food field in the future, and it is also hoped to provide new reference and research ideas for the further application of solid dispersion in the food field.