ABSTRACT Hemp seed cake, a by‐product of cold‐pressing hemp for oil extraction, was characterized for its nutritional composition and content of antioxidant compounds and then was used as a functional ingredient for the fortification of bread and as a model system for bakery application. The whole ground hemp cake (WHC) exhibits high nutritional value, with 28.0% of protein, 52.6% of total dietary fiber, and a significant polyphenol content, characterized by phenolic acids, particularly ellagic acid, ferulic acid, and caffeic acid. In order to explore in depth its composition, the WHC was sieved, and four fractions were obtained; among them, the > 700 µm fraction (mainly the bran) was particularly rich in insoluble dietary fiber (70.3% d.w.) and polyphenols, such as ferulic acid (80.1 mg kg −1 ), quercetin (738 mg kg −1 ), and luteolin (492 mg kg −1 ), whereas finer fractions (< 300 µm) were characterized by higher protein content. Concerning the antioxidant activity, determined through the DPPH • QUENCHER approach, the 200–300 µm fraction exhibited stronger radical scavenging properties, with aqueous medium more effective than the methanolic one. Incorporation of hemp seed cake flour into bread formulation (5%, 10%, and 20% replacement of wheat flour) significantly enhanced the nutritional profile by increasing protein, dietary fiber, and phenolic content. More particularly, breads functionalized with hemp seed cake flour reached the “high fiber” nutritional claim and exhibited up to 3.9 times more antioxidant activity, compared to the control. These findings highlight the potential of hemp seed cake flour as a functional food ingredient for bakery products.

ABSTRACT Cultivated meat is an emerging food innovation with the potential to transform food systems, raising important ethical, social, and sustainability considerations. Including consumer perspectives is essential to understand which cultivated meat attributes drive acceptance and satisfaction, highlighting the need to study specific products rather than the category as a whole. This study presents the first exploratory application of the widely validated Kano model to explore consumer classification of seven key cultivated meat products’ attributes, their impact on satisfaction, and potential differences across dietary groups. Two products were examined: a cultivated burger and cultivated foie gras, including a willingness‐to‐try assessment using realistic product images provided by companies. A total of 107 conference attendees representing diverse nationalities and dietary patterns participated. Results indicate that attribute classification differs both within and across products. Price and protein content emerged as attractive attributes for all consumers. Taste parity was valued mainly by meat‐eaters for the more familiar burger, while vegan labeling was considered one‐dimensional by non‐meat‐eaters, especially vegans. No must‐be attributes were identified, suggesting consumer expectations for cultivated meat are not yet fully formed. Attributes such as appearance resemblance, country of origin, and those drawing policy attention, like labeling, were largely perceived as indifferent , though patterns varied across products. These findings underscore the product and consumer‐specific nature of cultivated meat acceptance and the value of incorporating consumer perspectives early in product development. The Kano model proved effective in classifying attributes, providing insights for both theoretical understanding and practical decision‐making in this innovative sector.

ABSTRACT 4D printing, an evolution of 3D printing, introduces the dimension of time to enable printed structures to undergo transformations when exposed to external stimuli. This capability offers unlimited creative potential for personalized cuisine, such as creating foods with shape‐shifting properties. This study developed 3D‐printed bilayer cassava starch‐based hydrogels to achieve programmable deformation during baking as a thermal stimulus. Aligned printing paths (0°/0°) maximized bending angles. Reducing nozzle diameter and increasing aspect ratio amplified deformation, while higher infill density caused an initial rise and then decline in bending. Elevated baking temperatures accelerated early dehydration but induced surface hardening, limiting later deformation. Furthermore, the incorporation of butter reduced the final bending angle of the printed products, whereas the addition of white granulated sugar exhibited the opposite trend. Ultimately, through fine‐tuning printing parameters and ink composition, the products achieved programmable deformation behaviours, such as the automatic “wrapping” of flat boxes and petals, as well as the automatic “curling” of octopus tentacles. This study provides new insights for the precise design of starch‐based baked foods in 4D printing.

ABSTRACT The growing demand for functional ingredients and the food industry waste burden have increased interest in recovering valuable compounds, such as lycopene, particularly its bioavailable form ( cis ), from tomato pomace, a by‐product of the tomato industry. Supercritical fluid extraction (SFE) using supercritical CO 2 offers an eco‐friendly alternative to conventional solvent extraction (SE) methods. This study evaluated the effects of drying method (freeze‐drying [FD] vs. oven‐drying [OD]), particle size (<0.5 vs. <2 mm), thermal pretreatment (1 h at 120°C), and extraction temperature (50°C vs. 90°C) on lycopene extraction using SFE at 200 bar. A conventional SE with hexane–acetone–ethanol (2:1:1 v/v) was used as a reference. Lycopene yield and cis ‐isomer content obtained by SE and SFE were quantified using high‐performance liquid chromatography. Extraction temperature was the most influential factor: SFE at 50°C yielded significantly more lycopene than at 90°C. At 50°C, lycopene yield increased by approximately 1.6 times with both particle size reduction and thermal pretreatment. FD also enhanced yield, showing a 1.2–1.3‐fold increase compared to OD. Although overall lycopene yields were lower with SFE compared to SE, the proportion of cis ‐isomers was consistently higher in SFE extracts across all treatments. In conclusion, the optimal SFE conditions for lycopene extraction from tomato pomace, balancing high yield and enhanced cis ‐isomer content, include low extraction temperature (50°C), reduced particle size, thermal pretreatment, and FD.

ABSTRACT Obesity is a serious public health challenge, underscoring the importance of developing natural and effective interventions. This study prepared an ethanol extract from Ganoderma atrum (EEG) and evaluated its intervention effect on high‐fat diet (HFD) mice. Analysis revealed that EEG was rich in triterpenoids, fatty acids, and conjugates, as well as linoleic acids and derivatives. Administration of EEG significantly alleviated HFD‐induced weight gain and associated metabolic disturbances, such as abnormal glucose and lipid levels, along with an amelioration in liver injury. EEG intervention also modulated the gut microbiota composition, specifically raising the levels of Lachnospiraceae _NK4A136_group and norank_f_ Lachnospiraceae , while decreasing the abundance of Limosilactobacillus and Ligilactobacillus . In addition, EEG increased fecal conjugated bile acids, particularly tauroursodeoxycholic acid (TUDCA), taurolithocholic acid (TLCA), and taurochenodeoxycholic acid (TCDCA). Further correlation analysis showed a strong negative correlation between Ligilactobacillus and conjugated bile acids. These results indicate that the anti‐obesity effects of EEG are mediated through modifications of the gut microbiota and associated bioactive metabolites.

ABSTRACT The sustainable utilization of agricultural by‐products presents an innovative solution to environmental and health challenges. This study proposes the upcycling of oriental melon ( Cucumis melo var. makuwa ) stems, typically discarded agricultural waste, into a bioactive extract with functional potential. The ethanol extract was evaluated for its effects on high‐fat diet (HFD)‐induced obesity and metabolic dysfunction‐associated steatotic liver disease (MASLD). CMSE treatment significantly reduced body weight and fat mass in HFD‐induced obese mice by enhancing energy expenditure, independent of calorie intake. It also ameliorated hepatic steatosis, reducing liver weight and fat accumulation while lowering serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels, markers of liver function. CMSE contributed to the stimulation of thermogenesis and energy dissipation in brown adipose tissue (BAT) by increasing the expression of thermogenic genes ( Ucp‐1 and Ucp‐3 ) and elevating uncoupling protein 1 (UCP‐1) protein levels. LC‐MS analysis identified bioactive compounds, including soyacerebroside I, which is known for its anti‐inflammatory properties and may contribute to the observed metabolic improvements. However, further studies are required to validate this potential association. This study underscores the valorization of agricultural waste, transforming CMSE into a high‐value functional ingredient that supports both metabolic health and environmental sustainability. By aligning with circular economy principles, CMSE offers a dual advantage: contributing to addressing global health concerns such as obesity and liver disease while reducing agricultural waste. These findings suggest the potential utility of CMSE as a sustainable nutraceutical or functional agent for managing obesity and related disorders.

ABSTRACT “Mingzhu No. 5” melon is prized for its distinctive flavor; however, rapid postharvest quality deterioration severely limits its commercial potential. Here, we integrated physiological measurements with untargeted metabolomic and transcriptomic to elucidate quality changes and the underlying molecular mechanisms during room‐temperature storage. Sucrose content and flesh firmness declined markedly and were associated with downregulation of the sucrose synthesis gene CmSPS2 and coordinated expression changes in cell wall‐degrading genes, including polygalacturonase ( PG ), pectin methylesterase ( PME ), and PL . Essential and aroma‐related amino acids, particularly branched‐chain and sulfur‐containing amino acids, decreased substantially, consistent with the upregulation of amino acid catabolic genes CmBCAT1 and CmPDC1 . Volatile profiling revealed early accumulation of ester followed by increased sulfur‐containing and off‐odor volatiles at later stages, driven by dynamic regulation of the lipoxygenase pathway genes ( LOXs , hydroperoxidase [HPL] , alcohol dehydrogenases [ADHs] , and alcohol acyltransferases [AATs] ). Weighted gene co‐expression network analysis further suggested that transcription factors from the MYB, AP2/ERF, WRKY, bZIP, and bHLH families may coordinate sucrose metabolism, cell wall modification, and aroma biosynthesis during storage. These findings highlight a complex transcriptional regulatory network underlying postharvest flavor and texture deterioration and provide molecular targets for improving melon storability.

ABSTRACT Ulcerative colitis (UC) is a chronic inflammatory bowel disease (IBD) driven by microbial dysbiosis, barrier dysfunction, and immune dysregulation. Given the limitations of current therapies, we evaluated the probiotic potential of Lactobacillus plantarum NCU001563 (LP) in a mouse model of dextran sulfate sodium (DSS)‐induced UC. LP treatment markedly alleviated disease severity, reducing weight loss, colon shortening, and histological damage. It restored immune balance by decreasing proinflammatory mediators (TNF‐α, IL‐6, IL‐1β, MPO, IgE) and increasing anti‐inflammatory cytokines (IL‐10, TGF‐β2) via modulation of the JAK‐STAT and Smad2 signaling pathways. LP also reversed microbial dysbiosis, reducing pathogenic genera, such as Clostridium_sensu_stricto_1, Escherichia‐Shigella , and Turicibacter , while enriching beneficial genera like Muribaculaceae, Lachnospiraceae_NK4A136_group, Odoribacter, Blautia , and Ruminiclostridium_9 . Metabolomic analysis revealed that LP suppressed proinflammatory pathways (arachidonic acid metabolism) and proinflammatory metabolites (LysoPEs), while upregulating amino acid biosynthesis and enriching anti‐inflammatory metabolites (caffeoyl aspartic acid and armillarivin). Mechanistically, these changes were linked to the inhibition of the JAK‐STAT pathway and the activation of the TGF‐β2/Smad2/IL‐10 axis. These findings demonstrated that LP possesses a protective response via the microbiota–metabolite–immune axis, positioning it as a promising next‐generation probiotic for UC management.

ABSTRACT Polygonatum odoratum is a medicinal‐food homologous plant traditionally used in its entirety for conditions such as dry‐heat cough; however, modern research predominantly focuses on isolated compounds, thereby neglecting the potential synergies of whole extracts. To address this gap, enzyme‐treated P. odoratum extract (ETP) was compared with the traditional water‐treated P. odoratum extract (WTP) using a cyclophosphamide (CTX)‐induced hepatointestinal injury model to assess its potential as a chemoprotective dietary adjunct. Compared to WTP, ETP demonstrated a more significant alleviation of CTX‐induced hepatic injury, oxidative stress, and immune dysregulation. Specifically, ETP administration reduced levels of pro‐inflammatory cytokines (interleukin‐6 [IL‐6], interleukin‐17 [IL‐17], interferon‐gamma [IFN‐γ], and C‐reactive protein [CRP]), increased anti‐inflammatory mediators (interleukin‐2 [IL‐2] and interleukin‐22 [IL‐22]), restored gut barrier integrity, and rebalanced regulatory T cell (Treg)/T helper 17 cell (Th17) homeostasis. Metabolomic analysis revealed that ETP elevated the levels of l ‐(−)‐3‐phenyllactic acid and 3β,7α‐dihydroxy‐5‐cholestenoate, thereby modulating purine, fructose, and bile acid metabolism. Gut microbiota analysis indicated that ETP reversed CTX‐induced dysbiosis, partly through a reduction in the relative abundance of Lactobacillus alongside the restoration of beneficial microbial populations. Furthermore, ETP was found to contain higher levels of terpenoids, saccharides, and flavonoids compared to WTP. Finally, molecular docking and in vivo validation suggested the potential of ETP to inhibit Janus kinase (JAK)/signal transducer and activator of transcription 3 (STAT3) phosphorylation. In summary, ETP attenuated CTX‐induced immunotoxicity through integrated mechanisms involving antioxidant, anti‐inflammatory, microbiota‐regulating, and JAK/STAT3‐inhibitory activities. The enzymatic hydrolysis process was associated with an increased release of bioactive constituents, underscoring the value of whole‐plant extraction approaches. Collectively, these findings provide mechanistic support for the development of ETP as a chemoprotective functional food.