Food Technology Research Articles

Acceptance of 3D printed foods among senior consumers in Japan

The soft texture and customizable nutrient composition of 3D printed foods hold promise for sustainable food supply and health promotion. This study focuses on their potential in dietary management for senior consumers, emphasizing the crucial aspects of food enjoyment and nutritional adequacy. Employing structural equation modeling and cluster analysis, this study aims to analyze factors influencing acceptance and profile consumer segments among senior consumers in Japan. Findings highlight the significance of consumers' environmental consciousness, which, mediated by perception of usefulness, plays a pivotal role in fostering acceptance of 3D printed food products. We also demonstrated that trend-sensitivity influences the willingness to purchase 3D printed foods through the mediation of awareness of 3D printing technology and perceived usefulness, suggesting that these factors might significantly affect purchase intention. This consistently appeared in the profiles of consumers exhibiting a relatively strong willingness to purchase 3D printed foods. The study elucidates factors and consumer profiles influencing the acceptance of 3D printed foods among senior consumers, providing crucial insights for the adoption of novel food technologies.

Bibliometric Analysis of Master’s and Doctoral Theses on Vegan Nutrition in Turkey

This study aims to examine the bibliometric characteristics of thesis studies on vegan nutrition conducted in existing academies in Turkey and included in the National Thesis Center of the Council of Higher Education (YÖKTEZ) database. A total of 118 theses published between 2002 and 2023, related to vegan nutrition, were included in the research. Our study revealed that the majority of the published thesis studies on the topic were at the master's degree level and that predominantly female researchers showed interest in the subject. It was also found that the highest number of studies, both at the master's and doctoral levels, were conducted within the Food Engineering discipline. Quantitative research methods were mostly used, and an increasing interest in the topic was observed over the years.

Properties of films and coatings added of tocopherol for food packaging: tool-based review for systematic reviews and bibliometric analysis

PurposeThe aim was not to perform a systematic review but firstly to search in PubMed, Science Direct, Scopus and Web of Science databases on the papers published in the last five years using tools for reviewing the statement of preferred information item for systematic reviews without focusing on a randomized analysis and secondly to perform a bibliometric analysis on the properties of films and coatings added of tocopherol for food packaging.Design/methodology/approachOn January 24, 2022, information was sought on the properties of films and coatings added of tocopherol for use as food packaging published in PubMed, Science Direct, Scopus and Web of Science databases. Further analysis was performed using bibliometric indicators with the VOSviewer tool.FindingsThe searches returned 33 studies concerning the properties of films and coatings added of tocopherol for food packaging, which were analyzed together for a better understanding of the results. Data analysis using the VOSviewer tool allowed a better visualization and exploration of these words and the development of maps that showed the main links between the publications.Originality/valueIn the area of food science and technology, the development of polymers capable of promoting the extension of the shelf life of food products is sought, so the knowledge of the properties is vital for this research area since combining a biodegradable polymeric material with a natural antioxidant active is of great interest for modern society since they associate environmental preservation with food preservation.

Metabolomics applications in food science, technology and nutrition

Metabolomics applications in food science, technology and nutrition

Semisynthesis of Betaxanthins from Purified Betacyanin of Opuntia dillenii sp.: Color Stability and Antiradical Capacity.

The availability of pure individual betalains in sufficient quantities which permit deeper understanding is still a challenge. This study investigates the high-yielding semisynthesis of betaxanthins using betalamic acid from a natural source (Opuntia dillenii), followed by condensation with ʟ-amino acids and further purification. Moreover, the color stability of the four synthesized individual betaxanthins, namely proline (ʟ-ProBX), alanine (ʟ-AlaBX), leucine (ʟ-LeuBX), and phenylalanine (ʟ-PheBX) betaxanthins, was investigated at different pHs. Their relative contribution to free radical scavenging was also scrutinized by TEAC and DPPH. ʟ-AlaBX and ʟ-LeuBx showed a significantly (p < 0.05) higher antioxidant activity, whereas ʟ-ProBX was the most resistant to the hydrolysis of betaxanthin and hence the least susceptible to color change. The color stability was strongly influenced by pH, with the color of ʟ-ProBX, ʟ-LeuBX, and ʟ-AlaBX at pH 6 being more stable, probably due to the easier hydrolysis under acid conditions. The semisynthesis and purification allowed us to have available remarkable quantities of pure individual betaxanthins of Opuntia dillenii for the first time, and to establish their color properties and antioxidant capacity. This study could be a step forward in the development of the best natural food colorant formulation, based on the betalain structure, which is of special interest in food technology.

Physicochemical Properties and Functionalities of Food Emulsifiers

Purpose: This study sought to analyze the physiochemical properties and functionalities of food emulsifiers. Methodology: The study adopted a desktop research methodology. Desk research refers to secondary data or that which can be collected without fieldwork. Desk research is basically involved in collecting data from existing resources hence it is often considered a low cost technique as compared to field research, as the main cost is involved in executive’s time, telephone charges and directories. Thus, the study relied on already published studies, reports and statistics. This secondary data was easily accessed through the online journals and library. Findings: The findings reveal that there exists a contextual and methodological gap relating to the physiochemical properties and functionalities of food emulsifiers. Preliminary empirical review revealed that the importance of considering emulsifier properties in food product development. The findings underscored the significance of optimizing emulsifier selection and formulation to meet consumer demands for healthier, more sustainable, and better-performing food products. Continued research in this area promises to drive further innovation and advancements in food technology. Unique Contribution to Theory, Practice and Policy: The Interfacial Tension theory, HLB (Hydrophilic- Lipophilic Balance) theory and Emulsion Phase Inversion theory may be used to anchor future studies on the physiochemical properties and functionalities of food emulsifiers. The study made significant contributions to theoretical understanding, practical application, and policy considerations in the field of food science and technology. It advanced theoretical knowledge by exploring molecular mechanisms and integrating principles from colloid and interface science. In practice, the study recommended systematic approaches for emulsifier selection and process optimization to enhance product quality and consistency. From a policy perspective, it emphasized the importance of regulatory guidelines and transparency in emulsifier usage. Additionally, the study advocated for sustainability, innovation, and consumer-centric approaches to promote environmental responsibility, drive technological advancements, and prioritize consumer well-being in emulsifier research and application.

Obstacles and Threats for Developing Entrepreneurship Ecosystem in a Developing Country: Iran

Abstract: The development of entrepreneurship which is a requirement for the commercialization of academic findings in each society depends on many influencing factors. In this paper, these influencing variables on the entrepreneurial ecosystem in IRAN (in general and with a special focus on food technology) have been discussed. Furthermore, the ecosystem, and situations of the food industry in Iran as well as the barriers to the development of entrepreneurship have been described. After a review of the key success of succeeding countries, then, obstacles and approaches in Iran have been described. Also, the method and manner of ecosystem development, as well as effective components in the entrepreneurship ecosystem are introduced. Finally, the key success factors of the entrepreneurial ecosystem and evaluation criteria are described. Both academic and food industries may benefit from this study, especially start-ups, which want to start a business in this ecosystem and similar ones. Based on previous experiences a questionnaire has been recommended for the development of a new network, e.g. food technology network.

A portable, easy-to-use paper-based biosensor for rapid in-field detection of fecal contamination on fresh produce farms

Laboratory-based nucleic acid amplification tests (NAATs) are highly sensitive and specific, but they require the transportation of samples to centralized testing facilities and have long turnaround times. During the Coronavirus Disease 2019 (COVID-19) pandemic, substantial advancement has been achieved with the development of paper-based point-of-care (POC) NAATs, offering features such as low cost, being easy to use, and providing rapid sample-to-answer times. Although most of the POC NAATs innovations are towards clinical settings, we have developed a portable, paper-based loop-mediated isothermal amplification (LAMP) testing platform for on-farm applications, capable of detecting Bacteroidales as a fecal contamination biomarker. Our integrated platform includes a drop generator, a heating and imaging unit, and paper-based biosensors, providing sensitive results (limit of detection 3 copies of Bacteroidales per cm2) within an hour of sample collection. We evaluated this integrated platform on a commercial lettuce farm with a concordance of 100% when compared to lab-based tests. Our integrated paper-based LAMP testing platform holds great promise as a reliable and convenient tool for on-site NAATs. We expect that this innovation will encourage the fresh produce industry to adopt NAATs as a complementary tool for decision-making in growing and harvesting. We also hope that our work can stimulate further research in the development of on-farm diagnostic tools for other agricultural applications, leading to improved food safety and technology innovation.

Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity

In this study, umami taste intensity (UTI) and umami taste components in chicken breast (CB) and chicken-spices blends were characterized using sensory and instrumental analysis. Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development. The impact of key aroma, including vegetable-note “2-pentylfuran”, meaty “methional”, green “hexanal”, and spicy-note “estragole and caryophyllene” on UTI was evaluated in monosodium glutamate and chicken extract. We found that spices significantly decreased UTI and umami taste components in CB. Interestingly, the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices. Methional was able to increase the UTI, whereas spicy and green-note components could reduce the UTI significantly. This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers, thus, improving the quality and acceptability of the chicken products.

Food-Oral Processing: Current Progress, Future Directions, and Challenges.

Oral processing refers to the series of physical, chemical, and biological processes inside the oral cavity when we consume food. This process affects the taste, quality, and nutrient absorption of the body. In the human diet, oral processing plays a crucial role because it impacts not only the food flavor and texture but also the absorption and utilization of nutrients. With the progress of science and technology and the increasing demand for food, the study of oral processing has become increasingly important. This paper reviews the history and definition of oral processing, its current state of research, and its applications in food science and technology, focusing on personalized taste customization, protein structure modification, food intake and nutrition, and bionic devices. It also analyzes the impact of oral processing on different types of food products and explores its potential in the food industry and science research.

What Is Considered Healthy Eating? An Exploratory Study among College Students of Nutrition and Food Science.

In modern industrialized societies, the focus on healthy eating has increased significantly across multiple sectors, including the media, public policy, expert opinion, and public awareness. The aim of this research was to explore the perceptions of healthy eating and the barriers to adopting a healthy diet among undergraduate students in Human Nutrition and Dietetics (HND) and Food Science and Technology (FST) degrees in Spain. An exploratory and descriptive cross-sectional study was conducted using a qualitative and quantitative methodology and convenience sampling. Two focus groups and a questionnaire were utilized (300 participants from all academic years completed the survey). Differences in definitions of healthy eating and perceived barriers were found between genders and students at different stages of training (p < 0.05). In their understanding of healthy eating, the students placed importance on balance, variety, moderation, and individual factors. Although students considered it easy to follow a healthy diet, family's eating habits, time availability, and emotional states were found to be the main barriers to the implementation of healthy practices. The obtained data supports the need to critically address perceptions of healthy eating throughout the training of nutrition and food science professionals. The insights obtained on the perceived barriers highlight the importance of considering both individual and environmental factors.

Africa in the Eye of Contemporary African Child: A Psychoanalytical Reading of Noviolet Bulawayo’s &lt;i&gt;We Need New Names&lt;/i&gt;

Even with the immense global innovations in technology and education, millions of children in most African nations are out of school.  They are denied education due to greedy political leadership and irresponsible parenting in their respective nations. Zimbabwe is one of  such African nations. The unfortunate predicaments of children in this nation many years after decolonization are dramatized in Noviolet  Bulawayo’s We Need New Names. In this narrative, Bulawayo engages the technical elements of voice, action and settings to expose the  vulnerability of contemporary Zimbabwean children. Through Darling, who is the child protagonistnarrator, we glimpse into the  unfortunate realities of the contemporary Zimbabwean children: they are out of school, neglected, and starved, physically, emotionally  and sexually abused amongst many other atrocities against them. Using the qualitative research method, as well as Sigmund Freud’s  Psychoanalytical strand of Child Development Theoretical paradigm, this study has not only examined the various aspects of physical and  psychological abuses of the contemporary African child, but has also discovered that these supposed future leaders can only access  qualitative education, decent shelter, food and modern technology through migration to other developed climes, particularly the United States of America and Dubai, a journey from which they are not likely to return soon. This unfortunate development portends a bleak  future for most of these nations and the continent at large. 

Extraction of phenolic compounds from edible flowers (Phlogacanthus thyrsiflorus) using ultrasound‐microwave‐assisted extraction and its screening by HPLC

AbstractPhlogacanthus thyrsiflorus flowers have been consumed as a traditional delicacy in the north‐eastern region of India. The present investigation utilized the microwave‐assisted extraction (MAE) technique in conjunction with an ultrasound pretreatment (at 250 W for 15 min) to extract phenolic compounds from Phlogacanthus thyrsiflorus flowers. Here, independent factors for optimization of MAE were microwave power (300, 500, and 700 W) and extraction time (2, 4, and 6 min), and responses were total phenolic content (TPC), total flavonoid content (TFC) and DPPH (2,2‐dipheny‐1‐picrylhydrazyl) activity. For the experimental design, a Response surface methodology and a central composite design were followed. The optimum MAE condition was found at microwave power 700 W for 5 min resulting 30.204 mg GAE/g TPC, 81.26% DPPH and 22.50 mg QAE/g of TFC. The extraction of phenolic compounds was significantly impacted by both the microwave power and the extraction time. The high‐performance liquid chromatography (HPLC) analysis detected various phenolic compounds in both conventional and MAE extracts. However, compared to conventional extract, the majority of the identified phenolic compounds were found to be higher in quantities in MAE extract. These results highlighted that MAE‐optimized flower extract could be beneficial as a functional ingredient for food product development.Practical applicationsPhlogacanthus thyrsiflorus is a highly nutritious flower with medicinal properties. Though traditionally edible flowers have been consumed in the northeastern part of India but people are still neophobic and there is scanty awareness available regarding the benefits of consuming edible flowers. This scientific justification regarding the advantages of edible flowers makes them appealing for future novel use in food technology and also for further scientific study. High perishability of flowers makes them limited for market viability and extraction of its phenolic compounds is one of the novel solutions to utilize the flowers before spoilage. Also, using ultrasound as a pretreatment could enhance the efficiency of microwave‐assisted extraction techniques for a higher yield of phenolic compounds. Microwave‐assisted extraction technique as its novel and was proven an easy successful extraction technique on this flower. Also, the study of phenolic compounds through HPLC provides important information regarding the presence of various phenolic compounds in the Phlogacanthus thyrsiflorus flower. This research can be supportive of both food technology and the medicinal industry.

Effect of injection compound rolling process and curdlan gel on water retention of sauced beef

Research background and significance: Under the current development trend in the field of global food science and technology, consumers' requirements for food safety, nutritional value and sensory quality are increasing, prompting the innovation of food processing and preservation technology to become the core of the industry development. In the production of traditional food spiced beef, how to ensure the yield and quality of spiced beef is the focus of the spiced beef market. By adding edible glue can gain weight, thereby improving the yield, but previous studies have shown that carrageenan, seaweed extract and so on seriously affect the sensory quality of marinated beef, especially causing its juice oozing, colloidal attachments oozing and so on. Research content: Through the systematic study of the application of curdlan gel in the processing of brine injection spiced beef, the specific effects of curdlan gel on the water retention and sensory quality of spiced beef were discussed in this study. (1) Sensory optimization injection rolling composite curing process. The experiment was carried out with beef tendinous meat and a series of auxiliary materials, using fine processes and methods, including saline injection, rolling salting, cooking treatment, etc., and then conducting sensory evaluation. (2) Compare the quality difference of  curdlan gel 1 and 2. Determination of gel strength and optimization of water retention of stewed beef were carried out. Single factor ANOVA test was used to determine the optimal dosage of curdlan gel. The results showed that the water retention of beef with brine injection could be enhanced significantly when the dosage was 2%, respectively. Under the optimal process conditions, the sensory score of brined beef was 85.4 points. Through this study, important scientific and technological findings were obtained, which did not mean that the higher the concentration of curdlan gel, the better the water retention, on the contrary, the higher the concentration of its water retention would be affected but would decrease. This research not only expands the application range of curdlan gel in the food industry, but also provides new technical solutions and theoretical support for the innovation and development of meat processing technology, and meets the needs of consumers for high-quality meat products.

Advanced Technologies in Food Processing—Development Perspective

Research into innovative techniques in food technology is developing dynamically. This is indicated by the significant increase in the number of scientific studies in this field. The aim of this work was to provide a comprehensive, in-depth analysis of the available scientific evidence on new techniques used in food that not only increase efficiency but also enable the creation of products with desirable sensory and nutritional characteristics. Research on techniques including cold plasma, high-pressure processing, ultrasound, pulsed electric fields, sous vide, and microwave heating aims to provide innovative methods of food processing, in the context of meeting growing consumer expectations and optimizing production processes in the food industry. Compared to traditional food processing methods, innovative techniques can provide more efficient solutions in the processing of products. Research on alternative non-thermal methods in food technology suggests their possible benefits, including enhancing sensory and nutritional quality, minimizing environmental impact, and increasing production efficiency, which are a significant challenge in the modern food industry. Despite the many benefits, it is worthwhile to continue research to further improve modern food technologies.

Extending (UTAUT2) to examine the utilization of mobile food-sharing apps and online platforms for the reduction of household food waste

PurposeThe study aimed to investigate the relationship between the intention to avoid food waste (IAFW) and the use of food-sharing technologies, such as internet platforms and mobile applications. The study utilized a model based on the theory of planned behavior (TPB) as an extension of the unified theory of acceptance and use of technology (UTAUT2).Design/methodology/approachAn online platform tool (Prolific), and online self-report questionnaires were used to gather empirical data on 309 individuals. These data were then analyzed using two-step structural equation modeling.FindingsThe model explained 76% of the variance in user adoption of food-sharing mobile applications and internet platforms, supporting seven out of the nine tested hypotheses. Effort expectancy, social influence and IAFW were found to be the significant determinants of the behavioural intention to use food-sharing mobile applications and internet platforms (BITA). IAFW partially mediated the relationship between perceived behavior control and BITA. Age played a moderator role between the adoption of food-sharing mobile applications and internet platforms. However, IAFW did not play a mediating role between environmental concerns and BITA. The facilitating condition construct had an insignificant impact on BITA.Research limitations/implicationsThe current study was affected by some limitations. First, the data may not be considered as statistically representative because they were gathered online. However, the varied sociodemographic backgrounds of the respondents would boost the reliability of the findings. However, it would be prudent to use caution when extrapolating these findings to other contexts and cultures. Second, environmental concerns and perceived behavior control related to the avoidance of food waste behavior, as well as other factors that affect technology acceptance, may alter with time. Data from cross-sections may cause difficulties in following such changes. Thus, we recommend that longitudinal research studies aimed at building on our findings should be conducted. A qualitative study may help gain deeper insights into the relationship between IAFW related behavior and the adoption of various technologies to share leftover food, thereby revealing further details regarding different perspectives held by various respondents.Practical implicationsThe positive relationship between environmental concerns and IAFW underlines the significance of investing in this area to raise social awareness and public concern for environmental safety. Additional initiatives aimed at increasing public concern regarding environmental issues may increase the overall IAFW. Instead of concentrating on a single source pertaining to the avoidance of food waste, the government and policy regulations should focus on regulating and eliminating waste from all sources that generate waste. The adoption of technology to share leftover meals may be influenced by social factors. Increased advertising for food-sharing mobile apps and online platforms may persuade more users to join. Additionally, building additional platforms and mobile apps in these fields with friendlier interactions may improve the cyber environment, making it easier for people to use them. By providing information, tools and assistance to promote the reduction of food wastage, policymakers may create interventions that enhance public perception and behavior toward the reduction of food waste. In conclusion, the findings of our study indicated that the social impact and ease of use are important factors in determining the adoption of food-sharing technology. Cooperation with social influencers, policymakers and developers may lead to the development of user-friendly technology that may improve accessibility to food-sharing technology.Social implicationsIn order to encourage the adoption of food-sharing technology among various age groups, policymakers may create initiatives that take the specific requirements and traits of each group into consideration. Policymakers and governments may also create legislation and regulations that are tailored to guarantee food safety and health security for users of food-sharing technology, such as instructions for handling and storing food as well as safeguards against food fraud and contamination.Originality/valueThis study addressed practical issues related to managing and reducing household food wastage through social sharing via mobile applications and internet platforms. The proposed model, which integrated TPB with UTAUT2 in the context of food wastage and technology acceptance, contributes to the current body of knowledge.

Understanding consumer acceptance of 3D-printed food in Japan

The global market for innovative food technologies is expanding. 3D-printed food is one such technology, presenting benefits such as personalized nutrition and optimized use of food resources, which can reduce waste. This study explores the factors that influence consumer acceptance of 3D-printed food in Japan, offering essential insights for developing market strategies. We conducted a survey among Japanese residents and developed a consumer acceptance model using structural equation modeling. This model emphasizes the significant influence of social media usage, environmental consciousness, perceived benefits, and interest in innovative foods on the intention to purchase 3D-printed food. Our results indicate that a strong affinity for information through social media can heighten environmental awareness and perceived benefits, leading to increased purchase intent. Furthermore, an interest in new foods can boost the intention to buy 3D-printed food. Notably, environmental consciousness can indirectly affect acceptance through perceived benefits. The potential to reduce food loss may appeal to environmentally conscious consumers. Based on these findings, we recommend that future marketing strategies for 3D-printed food in Japan underscore its environmental advantages and utilize digital media to improve consumer acceptance.

Consumer perceptions and preferences for urban farming, hydroponics, and robotic cultivation: A case study on parsley

Consumer attitudes toward novel fresh herb cultivation methods, including urban farming, hydroponics, and robotic cultivation, were explored among 148 participants in the UK. Urban farming emerged as the preferred method, followed by hydroponics, while robotic cultivation was least favoured. The study tested two hypotheses regarding the influence of environmental concern on acceptance of parsley from the different methods, and the impact of food technology neophobia on acceptance of parsley from hydroponics and robotic cultivation. Consumer levels of environmental concern positively influenced their acceptance of parsley from urban farming, while food technology neophobia negatively impacted the consumer acceptance of hydroponic and robotic cultivation methods. The study underscores the perceived natural elements inherent in these methods. Urban farming seems to align well with consumers’ values of nature and sustainability. Tailored messaging highlighting the natural aspects of all these methods, and addressing concerns about the use of technology, may help to bridge the gap between innovation and consumer acceptance, contributing to the delicate balance between tradition and innovation in agricultural strategies. At the same time, however, the study's exploratory nature may limit the generalizability of the results. Future research could broaden the participant sample and explore additional psychological factors shaping attitudes toward novel agricultural techniques.

Prototypes as catalysts for cross-disciplinary collaboration: Viewpoints from applied food research and innovation

BackgroundPrototypes play a central role in applied food research and innovation (R&I), serving as the initial representations of new products, process, or project ideas. They function as "boundary objects", facilitating interdisciplinary dialogue, knowledge creation, and cooperation. Despite their significance, challenges arise due to the differing perspectives and creative behaviors of scientists in this field. This commentary addresses the question of how prototypes can foster collaboration across disciplines in applied food R&I. Scope and approachOur study explores the application of prototypes within the disciplines of innovation management, consumer and sensory science, and food science and technology. We provide an overview of the diverse roles of prototypes in the R&I process and elucidate their function of bridging interdisciplinary gaps and facilitating knowledge exchange. Furthermore, we analyze the use of prototypes across those disciplines, emphasizing their role as communication facilitators and mutual learning tools. Key findings and conclusionsWhile prototypes are indispensable in applied food R&I, they are predominantly employed in distinct phases according to the discipline, with a lack of interdisciplinary collaboration. However, we observed that prototypes often serve similar purposes across disciplines. Thus, we propose a wider integration of prototyping into research processes, to facilitate communication, improve mutual learning and knowledge exchange, and make research outputs easily transferable. Experienced facilitators should holistically manage diverse prototypes, fostering an iterative project model that transcends disciplinary boundaries. Our commentary emphasizes the transformative potential of prototypes advocating for their informed usage across disciplines to advance cross-disciplinary collaboration and align research outcomes with societal needs, thus supporting responsible applied food R&I.

Phytochemical Analysis, Biological Activities, and Molecular Docking Studies of Root Extracts from Paeonia Species in Serbia.

Without being aware of their chemical composition, many cultures have used herbaceous peony roots for medicinal purposes. Modern phytopreparations intended for use in human therapy require specific knowledge about the chemistry of peony roots and their biological activities. In this study, ethanol-water extracts were prepared by maceration and microwave- and ultrasound-assisted extractions (MAE and UAE, respectively) in order to obtain bioactive molecules from the roots of Paeonia tenuifolia L., Paeonia peregrina Mill., and Paeonia officinalis L. wild growing in Serbia. Chemical characterization; polyphenol and flavonoid content; antioxidant, multianti-enzymatic, and antibacterial activities of extracts; and in vitro gastrointestinal digestion (GID) of hot water extracts were performed. The strongest anti-cholinesterase activity was observed in PT extracts. The highest anti-ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical potential was observed in PP extracts, whereas against DPPH (2,2-diphenyl-1-picrylhydrazyl radicals), the best results were achieved with PO extracts. Regarding antibacterial activity, extracts were strongly potent against Bacillus cereus. A molecular docking simulation was conducted to gather insights into the binding affinity and interactions of polyphenols and other Paeonia-specific molecules in the active sites of tested enzymes. In vitro GID of Paeonia teas showed a different recovery and behavior of the individual bioactives, with an increased recovery of methyl gallate and digallate and a decreased recovery of paeoniflorin and its derivatives. PT (Gulenovci) and PP (Pirot) extracts obtained by UAE and M were more efficient in the majority of the bioactivity assays. This study represents an initial step toward the possible application of Paeonia root extracts in pharmacy, medicine, and food technologies.