Exploring the preservation potential of Ficus spp.: Bioactive compounds and their functional roles in food systems

In addition to the essential nutrients found in the structure of foods, some compounds that have positive effects on health are gradually taking their place in nutritional recommendations. Food-derived bioactive are known as these non-nutritional compounds and are secondary metabolites of plants consisting of vitamins, minerals, fatty acids, phytosterols, polyphenols, anthocyanins, carotenoids, probiotics, and bioactive peptides. There are difficulties in ensuring the stabilization of bioactive compounds that have positive effects on human health during production, product, and storage periods. Encapsulation techniques are used to preserve these compounds from decreased biological activity, interaction with environmental conditions, physicochemical and organoleptic adverse effects. Micro and/or nanoencapsulation are an effective method that increases the stabilization of bioactive food compounds and enables their use in food systems. Among encapsulation technologies, spray drying, which is cost-effective, is one of the most frequently used methods for micro- and nano-sized encapsulation of different bioactive compounds, especially for the encapsulation of heat-sensitive compounds. The aim of this study was to provide an overview of the micro/nanoencapsulation of food-derived bioactive compounds by spray drying with different encapsulation agents and to investigate oxidative stress, temperature effect, storage stability, bioavailability as well as the advantages and disadvantages of this method..

This review explores the extensive literature on starch particle-stabilized Pickering emulsions for encapsulating bioactive compounds in food products. These emulsions offer superior stability and unique properties for delivering bioactive compounds (such as polyphenols, carotenoids, fatty acids, and vitamins) in food systems such as sauces, dairy products, and functional foods. Encapsulation preserves the bioactivity of these compounds and enhances targeted delivery, offering potential nutritional and health benefits. Starch, although naturally hydrophilic and requiring modifications to enhance its functionality, is gaining increasing attention as a particle for stabilizing Pickering emulsions in foods systems. Various modifications, including chemical and structural changes, affect the functionality of starch in emulsions. This review discusses the key factors influencing emulsion stabilization, including particle and oil characteristics, as well as production methods, such as mechanical techniques. Research on the encapsulation of bioactive compounds using starch-stabilized emulsions and methods for their characterization are also presented. This review further identifies areas requiring more research, including alternative particle modification techniques, emulsion responses to external stimuli (pH, temperature), interactions between bioactive compounds and particles, their effects on digestion and nutrition, and the production of double emulsions for enhanced bioactive compound delivery.

Bioactive compounds (BCs) have attracted wide attention because of their anti-inflammatory, anticancer, and anti-oxidation activities. In addition, the bioavailability of BCs via oral administration not only concerns the release and degradation during the transition within the enterocoel but also the clearance barrier of mucus and the limited absorption across the human intestine. Encapsulation of BCs in structured smart food delivery systems can effectively solve various gastrointestinal tract (GIT) barriers faced by BCs, which is an area of great interest for food industries. This review discussed the physiological barriers to BC delivery in the GIT, including the gastric and intestinal environment, the mucus barrier, the tight junction (TJ)-associated paracellular route, the epithelium-associated transcellular transport, and the P-glycoprotein efflux pump. Strategies to overcome multiple physiological barriers toward BC delivery through structuring and designing smart delivery systems, for example, tailoring carrier stability, size, surface wettability, surface ligands, surface charge, and co-administration of biomolecules with BCs, are presented. On the basis of the summary of the intelligent delivery system, we put forward the prospect and thinking in order to inspire new delivery systems to ensure that BCs reach the GIT with complete biological activity. This review promoted further research on the design and development of structured delivery systems, which was helpful to increase the practical application of structured delivery systems in food and nutrition.

Fermentation, one of the oldest biotransformation processes, has become a key element of contemporary sustainable biotechnology. In modern food systems, it enables the simultaneous resolution of environmental, nutritional, and economic challenges by converting agricultural and food residues into high-value-added products, such as bioactive compounds, organic acids, biofuels, enzymes, and proteins. Consistent with the concept of a circular bioeconomy, fermentation supports resource recycling, waste minimization, and greenhouse gas reduction, contributing to the achievement of selected United Nations Sustainable Development Goals (SDGs). The importance of fermentation extends beyond its environmental aspects—fermented foods and postbiotics support the modulation of the gut microbiome, strengthen immunity, and can act as a preventative measure against metabolic and inflammatory conditions. Simultaneously, the dynamic development of precision fermentation and synthetic biology enables the design of microorganisms that produce specific food ingredients without the use of animals or traditional agriculture, paving the way for more responsible production and consumption. This review presents the categories of organic residues valorized through fermentation, explains their role in circular food and healthcare systems, and identifies key technological and regulatory barriers limiting the scaling of this approach. Collectively, fermentation emerges as a biotechnology platform with significant transformative potential for future sustainable food systems.

Chapter 11 - Application of antimicrobial-loaded nano/microcarriers in different food products

IFST Winning Articles

Cyclodextrin-based metal-organic frameworks as microreactors: Purification and stabilization of food bioactive compounds in Confined Spaces

Essential oils have a long history in their variety of applications. Although essential oils of various herbs and spices from other parts of the world have shown antimicrobial effects, those from Malaysian herbs remain underreported. Thus, can be further utilized in the search for novel bioactive compounds as natural antimicrobials to fulfil the consumers' demand for safer, healthier, and higher‐quality foods with longer shelf life. In the present work, the essential oils from ten herbs and spices namely betel, cinnamon, clove, coriander, galangal, ginger, lemongrass, lime, nutmeg, and turmeric, selected based on their abundance and economic importance, were analysed by gas chromatography and mass spectrometry. A total of 120 bioactive compounds were detected. The major (>10%) bioactive compounds were anethole, 26.25% (betel), cinnamaldehyde, 63.39% (cinnamon), eugenol, 87.16% (clove), linalool, 54.79% (coriander), propenoic acid, 29.56% (galangal), α-zingiberene, 26.32% (ginger), geranial, 42.61% (lemongrass), limonene, 39.84% (lime), β-phellandrene, 27.80% (nutmeg), and ar-turmerone, 41.81% (turmeric). All essential oils also yielded minor (<10%) bioactive compounds of different classes. Some of these major and minor bioactive compounds have been reported to exert fungicidal/fungistatic effects and could be an excellent candidate in the development of efficient fungal spoilage control strategies such as an active food packaging system.

Advances in pretreatment methods for the upcycling of food waste: A sustainable approach

Targeting hallmarks of cancer with a food-system–based approach

ABSTRACTNew cancer cases are expected to surge 57% worldwide in the next two decades. The greatest burden will be in low- and middle-income countries that are ill equipped to face this epidemic. Similarly, in the United States, low-income populations are at greater risk for cancer. As most cancers contain over 50 genetic alterations, and as these alterations define dysregulation of over 10 different critical cellular signaling pathways, a “silver bullet” treatment is not effective against most cancers. Instead, the latest World Cancer Report (2012) suggests a research shift toward developing prevention strategies for cancer. Accumulating evidence suggests that a diet high in plant-based foods is preventive of a variety of chronic diseases, including cancer. A plethora of bioactive compounds—such as polyphenols, glucosinolates and carotenoids in fruits, vegetables, grains, and legumes—are shown to suppress a variety of biological capabilities required for tumor growth. While much research has shown that plant bioactive compounds can suppress sustained proliferative signaling, angiogenesis, and metastasis, as well as promote cancer stem cell apoptosis, public health campaigns to increase fruit and vegetable consumption have, overall, been less effective than desired. Thus, there is a need for innovative strategies to support increased consumption of bioactive compounds for cancer prevention particularly in vulnerable populations. Many practices of the farm-to-fork continuum, including preharvest practices, postharvest storage, and processing and consumer practices, affect a food's bioactive compound content, composition, and chemopreventive bioactivity. Food system practices may be adjusted to reduce the toxic compound levels (e.g., glycoalkaloids in potatoes) and improve the bioactive compound profile, thus, elevate the cancer fighting properties of fruits, vegetables, and other food products. This review presents current scientific evidence outlining farm-to-fork effects on fruit and vegetable bioactive compounds in order to aid the development of new and reasonable strategies for cancer prevention.

Oilseeds native to sub‐Saharan Africa (SSA) represent a nutritionally and economically significant yet underutilized resource for enhancing food and nutrition security. This review synthesizes current knowledge on the nutritional composition, bioactive constituents, and processing technologies associated with indigenous SSA oilseeds, highlighting their potential applications in food and pharmaceutical systems. Rich in proteins, essential fatty acids, minerals, and phenolic compounds, these seeds exhibit antioxidant, anti‐inflammatory, and cardioprotective properties. Traditional processing methods such as fermentation and germination enhance nutrient bioavailability, while modern approaches including enzyme, microwave, and supercritical fluid–assisted extractions improve oil yield and preserve bioactive compounds. Despite their potential, oilseed utilization in SSA remains limited by sociocultural barriers, misinformation, processing inefficiencies, and economic constraints. To maximize their contribution to health and sustainability, integrated strategies involving consumer education, innovative processing, clean labeling, and policy support are essential. Furthermore, valorization of oilseed by‐products such as meals and press cakes can contribute to circular food systems and sustainable industrial applications. Overall, indigenous oilseeds offer a viable pathway for diversifying diets, reducing malnutrition, and fostering food system resilience in SSA.

The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.

Blackberry pomace represents a valuable but underused byproduct of juice manufacturing. Its further applicability in various food systems is facilitated by detailed knowledge of its own bioactive potential. This study was focused on the investigation of the polyphenolic compound profile, total phenolic and ascorbic acid content, as well as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of blackberries (Rubus fruticosus L.) coming from spontaneous flora of two different areas of Romania, Paltinis (Sibiu County) and Zugau (Arad County) and their fractions, juice and pomace, resulting from home-scale processing. To ensure a satisfactory shelf life, the blackberry pomace was subjected to convective drying (60 °C for 12 hours) and the impact of this treatment on the antioxidant properties was evaluated. No significant differences in the investigated characteristics according to the place of origin were recorded. However, a slight increase in the antioxidant properties of fruits and fractions from the Zugau region, characterized by higher temperatures and a lower precipitation regime, was noticed compared with samples derived from the Paltinis area. The drying of blackberry byproducts led to losses of 10–23% in the content of the investigated bioactive compounds and DPPH radical scavenging activity. A significant correlation between DPPH radical scavenging activity and the total phenolic content has been recorded. Our findings are of interest in blackberry selection to enhance the level of bioactive compounds in the targeted products. The obtained results confirm that the blackberry processing byproducts may be regarded as a promising source of high-quality bioactive compounds and a proven radical scavenging capacity, representing a starting point for further analyses. This study responds to a global issue regarding fruit byproduct management in order to ensure the sustainable development of a circular economy.

Lipid nanoparticles (LNs) have emerged as advanced lipid-based delivery systems, offering an effective approach for encapsulating and protecting lipid-soluble bioactive compounds, increasing their bioavailability. Solid Lipid Nanoparticles (SLNs) and Nanostructured Lipid Carriers (NLCs) are particularly promising for bioactive compound entrapment. However, to fully exploit their potential, it is crucial to carefully select the appropriate lipid matrices and emulsifiers. This review offers a comprehensive, up-to-date examination, considering studies published in the last 15 years, of the chemical, physical, and structural characteristics of lipids employed in LN production, focusing on the key components of the formulations: lipid matrices, emulsifiers, and bioactive compounds. In addition, it provides an in-depth analysis of production methods, drawing on insights from the latest scientific literature, and emphasizes the most important characterization techniques for LNs. Key parameters, including particle size (PS), zeta potential (ZP), crystallinity, thermal behavior, morphology, entrapment efficiency (EE), load capacity (LC), and physical stability, are discussed. Ultimately, this review aims to identify critical factors for the successful production of stable LNs that efficiently encapsulate and deliver bioactive compounds, highlighting their significant potential for applications in food systems.