Synthetic Food Research Articles

Evaluation of the antimicrobial and anticancer properties of Myrrh resin extract and its application in cacao beverages

Due to the potential health risks of synthetic food preservatives, there has been a noticeable increase in interest in finding natural food preservatives during the past few decades. The goal of this study was to investigate the use of a natural extract of Myrrh resin as an antimicrobial agent. The antioxidant properties of Myrrh resin extract (MRE) were analyzed using HPLC and GC–MS. The results showed that MRE contained potent antioxidant compounds, including 19 compounds, with the dominant compound being kaempferol, which had the highest value of 1896 µg/g. Quercetin was found to be the second most abundant compound, with a value of 520 µg/g.The efficacy of MRE as an antimicrobial agent against both Gram-positive and Gram-negative bacteria was tested, and its application in Cacao beverages was also studied. The results demonstrated that MRE was highly effective against all the tested bacteria both in vitro and in the total bacterial count of the produced cacao beverage. Additionally, the fungi in the cacao beverage were completely inhibited at all tested concentrations of MRE. The total soluble solids (TSS), pH value, and acidity of the produced untreated, treated cacao beverage with MRE and sodium benzoate were carried out, and all values mentioned were almost the same, with no differences noted. The sensory evaluation of Cacao beverage showed that the MRE had a minor impact on taste, odor, color, and texture of the produced cacao beverage in comparison with the control sample, which was very acceptable for judgments and recorded 95, 88, and 94 for the control and treated samples, respectively. Furthermore, the anti-cancer properties of MRE were evaluated, revealing significant cytotoxic effects against colon cancer (HCT) and liver cancer (HEPG2) cell lines. The IC50 values for HCT and HEPG2 cells were 55.69 µg/ml and 70.78 µg/ml, respectively, indicating the potential of MRE as an anti-cancer agent.

Gastrointestinal toxicity following sub-acute exposure of erythrosine in rats: biochemical, oxidative stress, DNA damage and histopathological studies.

Erythrosine, a synthetic food dye, has been controversial due to its potential health risks. This study examines the effect of erythrosine on activity of antioxidative enzymes, oxidative stress indices, DNA damage through comet assay, and histopathological changes on stomach, intestine, and colon over a period of 28 days in rats. Twenty-four rats were randomly divided into four groups (n = 6). The first is the control group and then one each for three doses of erythrosine based on acceptable daily intake (¼ ADI, ½ ADI, and ADI, 0.1 mg/kg body weight). The results revealed that with increasing dosages the activity of catalase decreased in stomach and intestine but in colon, the catalase activity increased. Superoxide dismutase and glutathione-S-transferase activity decreased in dose-dependent manner in all three tissues. While, in stomach and intestine, the acetylcholinesterase activity showed increment in ¼ ADI dose group and then declined in ½ ADI and ADI dose-administered rats. The oxidative stress indicators showed elevated levels of lipid peroxidation, hydrogen peroxide concentration, and lactate dehydrogenase activity suggesting heightened free radical activity and potential oxidative damage. The comet test was used to evaluate DNA damage, revealing substantial damage in the erythrosine administered groups. Histopathological examination showed inflammatory infiltration and other degenerative changes in gastrointestinal tract, highlighting the dye's adverse effects. The research underscores the need for a comprehensive reevaluation of the safety and toxicity of food dyes like erythrosine, especially considering the inconsistencies in existing studies regarding the dye's safety.

Food dye adsorption in single and ternary systems by the novel passion fruit peel biochar adsorbent

This study evaluated the passion fruit peel biochar (PFPB) as a novel adsorbent for synthetic food dyes indigotine blue (IB), tartrazine yellow (TY), and ponceau 4R (P4R) removal in single and ternary systems. A macroporous structure and a predominance of basic groups characterized PFPB. The pH study revealed better adsorption at pH 2.0. The response surface methodology optimization for adsorbent dosage and temperature predicted removal efficiencies of 100 % for IB, 79.8 % for TY, and 84.4 % for P4R. Elovich and Redlich-Peterson models better described kinetic and equilibrium, respectively, suggesting the contribution of chemical interactions. Thermodynamic data revealed endothermic, with an inordinate degree and spontaneous adsorption. In the ternary systems, antagonistic effects of interaction were noticed. The adsorption of synthetic effluents showed promising results with removal efficiencies of 99.6 % (IB), 60.2 % (TY), and 51.8 % (P4R). Therefore, we concluded that PFPB is a potential alternative low-cost synthetic food dye removal adsorbent.

Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: Sustainable colouration and antioxidant enhancement of stirred yoghurt

Nowadays, the wide use of synthetic food colourant, Allura Red has elevated negative perceptions among consumers. As food industry players strive towards satisfying consumers’ demands, exploring new sustainable natural colourants with multifunctional properties (like betacyanins) has emerged as a novel concept. This study aimed to evaluate the potential of a functional fruit drink, Improved-FRDFD-dH2O [contained betacyanins of fermented red dragon fruit drink stabilised by 0.4 % xanthan gum and 0.5 % carboxymethyl cellulose hydrocolloid mixture solution and 0.2 % citric acid] to serve as a sustainable and stable functional liquid colourant in yoghurt. The 8-week refrigerated storage study revealed the betacyanins content in the yoghurt added with E162 experienced the lowest stabilities in terms of betacyanins content (>30 % degradation), viscosity (>15 % reduction), pH, LAB viability and antioxidant activity. In contrast, the Improved-FRDFD-dH2O was able to maintain the yoghurt's viscosity, syneresis, pH and LAB viability without any significant change. The betacyanins of Improved-FRDFD-dH2O had excellent stability in the yoghurt (<5 % degradation), showing only a minimal difference (ΔE<1.5) in total colour changes and being able to retain >86 % of the initial antioxidant activity by the end of storage. These findings support the Improved-FRDFD-dH2O as a sustainable functional colourant with antioxidant properties for producing beneficial yoghurt.

Storage Stability and Sensory Properties of Raha Sweet Colored with Crude and Purified Red Grape Anthocyanins and Synthetic Food Colorant.

Anthocyanins (ANCs) are water-soluble pigments that are useful as nutraceuticals due to their health benefits. This study was performed to evaluate the storage stability of purified and crude red grape ANCs in Raha Sweet (RS) during storage and to evaluate its sensory properties. ANCs were extracted from red grape pomace and purified with a macroporous resin. RS was prepared and colored with a synthetic food dye, Carmoisine (control), and ANCs (crude and purified). Pigments were extracted from RS weekly for a period of seven weeks and the absorbance was read spectrophotometrically. RS colored with ANCs was evaluated for its color and other sensory properties against another RS colored with the control. Results showed that the degradation of ANCs in RS followed the first-order reaction model, unlike the control, which showed no degradation during storage. The half-life of crude ANCs was three times higher than that of the purified ones, and RS colored with ANCs received a significantly (p < 0.05) lower score for color than that of RS colored with the control. ANCs could provide the food industry with a natural alternative to synthetic dyes to color foods with high sugar content that are stored for a short period of time.

Investigatory Study of the Growing Effect of African Teak (Pterocarpus erinaceus) Bark in Modified Feed Using Rabbit

A total number of 3 growing rabbits about two weeks old were used in an experiment that lasted for 2 weeks. To investigate the growing effect of Pterocarpus erinaceus on growing rabbits. Three experimental diets, T1, T2, and T3 containing 0 %, 2.5 and 5 % of Pterocarpus erinaceus meal respectively were formulated, and three rabbits were randomly assigned to each diet. Daily feed intake was significantly higher in animals receiving Pterocarpus erinaceus bark meal than in animals on the control diet. Body weight changes of the animals on T1 were significantly higher than those on T2 and T3. The feed conversion ratio was the same in both T1, T2 and T3. The result of this experiment reveals that Pterocarpus erinaceus bark meal can be used in the diet for growing rabbits at a 5 % dietary level to enhance feed intake and weight gain thereby growing rabbits without compromising feed efficiency. The insight from the medicinal point of view makes the feed potent for ailment treatment and enhances both PCV and Hb. The initial PCV before the administration of the feed was for T1; 20.30 %, T2; 20.70 %, and T3; 21.68 %. After the administration of the feed, the final PCV was for T1; 24.60 % T2; 27.20 %, and T3; 28.20%. In the case of Hb, the initial Hb for T1 was 6.8, T2 was 6.9 and T3 was 7.2 whereas, after the administration of the feed, the final Hb for T1 was 8.2 g/dL, T2 was 9.2 g/dL and T3 was 9.4 g/dL. The use of Pterocarpus erinaceus as a natural source in meal preparation may help to reduce cost of feed preparation, improve, maintain and supplement to meet daily requirements of essential nutrients by reducing the use of synthetic food supplements.

16S rRNA-based Metagenomic Analysis of Beeswax-coated Saba Banana (Musa × paradisiaca) Pseudostem

Bananas are one of the most popular fruits, and their production generates significant agricultural waste. Banana pseudostems, a by-product of the banana industry, are being investigated as a renewable and biodegradable alternative to synthetic food packaging materials. However, these pseudostems have the potential to harbor harmful bacteria due to their natural fiber composition. Therefore, this study analyzes the effect of beeswax coating on the microbial communities in banana pseudostems. The microbial community is analyzed through a metagenomics approach that targets the 16S rRNA gene of the Saba banana (Musa × paradisiaca) pseudostem. Two experimental conditions were considered: pseudostem with beeswax coating and pseudostem without beeswax coating. The findings indicate that the microbial communities in all samples are primarily composed of the phyla Proteobacteria, Cyanobacteria, and Firmicutes. The dominant species found in uncoated banana pseudostem is Pantoea sp. At-9b, Escherichia coli, Synechococcus sp. JA-3-3-Ab, Pantoea vagans, and Klebsiella pneumoniae. The dominant species found in beeswax-coated banana pseudostem is Synechococcus sp. JA-3-3-Ab, Pseudanabaena sp. PCC 7367, Chroococcidiopsis thermalis, Priestia megaterium, and Ammonifex degensii. The Chao1, Shannon, Simpson, and Equitability indices indicate that the species richness, diversity, and evenness in the uncoated banana pseudostem are higher than in the beeswax-coated banana pseudostem. The degree of similarity between bacterial populations found in uncoated banana pseudostem and beeswax-coated banana pseudostem is around 53.9%.

Cinnamaldehyde- and nonanal-incorporated polyvinyl alcohol/colloidal silicon dioxide films with synergistic antifungal activities

Biodegradable materials may help solve the problem of environmental pollution caused by conventional synthetic food packaging. Here, various amounts of colloidal silicon dioxide [CSD, 5, 10, and 15 wt% based on polyvinyl alcohol (PVA)] and 1 % SCAN, a 1:1 (v:v) combination of cinnamaldehyde and nonanal, were added to fabricate PVA-based films. Microstructure analyses using atomic force and scanning electron microscopes revealed that the films had uniform CSD dispersion, and the surface roughness rose along with the CSD concentration. The addition of SCAN prevented UV light transmission. In addition, the introduction of CSD enhanced the water-resistance abilities and tensile strengths of the composite films. The PVA/SCAN films exerted remarkable antifungal activities against Aspergillus flavus owing to a synergistic effect between cinnamaldehyde and nonanal. Furthermore, the PVA/SCAN/CSD film, contrasted with the PVA film containing SCAN alone, attenuated the SCAN loss during storage and also continually released SCAN from the film. In peanut preservation, the PVA/SCAN/CSD composite film was superior to the single-element films in antifungal activity, showing decreases of 76.66 % and 85.33 % in the production of conidia and aflatoxin B1, respectively. In conclusion, the PVA/SCAN/CSD composite film with high UV barrier, water-resistance ability, excellent mechanical properties and antifungal activity possesses a promising application potential in food packaging.

Exploring acylated anthocyanin-based extracts as a natural alternative to synthetic food dyes: Stability and application insights

This work explores the potential of anthocyanin-based extracts (hibiscus calyxes – HC, red cabbage – RC, and butterfly pea flower − BPF) as natural alternatives to synthetic dyes in the food industry. Analyses in a pH range for food applications revealed higher color stability for the BPF extract, keeping vibrant colors over the 7 days at room temperature. At pH 3 and 100 °C, the BPF was more stable, losing half of its anthocyanin concentration after 14 h, while RC and HC lost half of their color after 7 and 2 h, respectively. The bisulfite bleaching followed a second-order reaction for HC and RC, and a first-order reaction for BPF, suggesting a minor effect of the bisulfite on this extract. Incorporating these extracts into porcine protein and agar-agar gelatin formulations produced consistent products with appealing hues, particularly the blue and purple colors for BPF and RC, dependent on the pH.

The Role of Dietary Anthocyanins for Managing Diabetes Mellitus-Associated Complications.

Diabetes mellitus (DM) is an intricate metabolic disorder marked by persistent hyperglycemia, arising from disruptions in glucose metabolism, with two main forms, type 1 and type 2, involving distinct etiologies affecting β-cell destruction or insulin levels and sensitivity. The islets of Langerhans, particularly β-cells and α-cells, play a pivotal role in glucose regulation, and both DM types lead to severe complications, including retinopathy, nephropathy, and neuropathy. Plant-derived anthocyanins, rich in anti-inflammatory and antioxidant properties, show promise in mitigating DM-related complications, providing a potential avenue for prevention and treatment. Medicinal herbs, fruits, and vegetables, abundant in bioactive compounds like phenolics, offer diverse benefits, including glucose regulation and anti-inflammatory, antioxidant, anticancer, anti-mutagenic, and neuroprotective properties. Anthocyanins, a subgroup of polyphenols, exhibit diverse isoforms and biosynthesis involving glycosylation, making them potential natural replacements for synthetic food colorants. Clinical trials demonstrate the efficacy and safety of anthocyanins in controlling glucose, reducing oxidative stress, and enhancing insulin sensitivity in diabetic patients, emphasizing their therapeutic potential. Preclinical studies revealed their multifaceted mechanisms, positioning anthocyanins as promising bioactive compounds for managing diabetes and its associated complications, including retinopathy, nephropathy, and neuropathy.

Allura Red AC is a xenobiotic. Is it also a carcinogen?

Merriam-Webster and Oxford define a xenobiotic as any substance foreign to living systems. Allura Red AC (a.k.a., E129; FD&C Red No. 40), a synthetic food dye extensively used in manufacturing ultra-processed foods and therefore highly prevalent in our food supply, falls under this category. The surge in synthetic food dye consumption during the 70s and 80s was followed by an epidemic of metabolic diseases and the emergence of early-onset colorectal cancer in the 1990s. This temporal association raises significant concerns, particularly given the widespread inclusion of synthetic food dyes in ultra-processed products, notably those marketed toward children. Given its interactions with key contributors to colorectal carcinogenesis such as inflammatory mediators, the microbiome, and DNA damage, there is growing interest in understanding Allura Red AC's potential impact on colon health as a putative carcinogen. This review discusses the history of Allura Red AC, current research on its effects on the colon and rectum, potential mechanisms underlying its impact on colon health, and provides future considerations. Indeed, although no governing agencies classify Allura Red AC as a carcinogen, its interaction with key guardians of carcinogenesis makes it suspect and worthy of further molecular investigation. The goal of this review is to inspire research into the impact of synthetic food dyes on colon health.

Electrochemical detection of indigo carmine in candies using Y2O3 nanoparticles infused graphite electrode

This article presents the use of Yttrium Oxide (Y2O3) nanoparticles to modify the graphite paste electrode (GPE) for the sensitive and selective electrochemical determination of Indigo Carmine (ICN), one of the well-known synthetic food colorants. These nanoparticles were formed via a simple sol and gel method and characterized by a few non-destructive analytical methods like X-ray Photoelectron Spectroscopy (XPS), Scanning Electron Microscopy (SEM), and Energy Dispersive Spectroscopy (EDX) techniques. The electrode response was studied via Cyclic Voltammetry (CV) and Differential Pulse Voltammetry (DPV) methods for the variation of some fundamental parameters such as buffer, pH, scan rates, and concentrations. The efficiency of the developed Yttrium Oxide (Y2O3) nanoparticles modified Graphite Paste Electrode (Y2O3@GPE) sensor was assessed via repeatability, reproducibility and long-term stability analysis. Various similar interferants were added with ICN molecules for accomplishing the selectivity study while a widely linear operating range with a Limit of Detection (LOD) and a Limit of Quantitation (LOQ) of 0.11 µM and 0.35 µM, respectively were found. The performance of the electrode was justified in the real samples through its application for the detection of ICN in different candies where a satisfactory recovery rate of 96.25 %-117.5 % was achieved.

Phycocyanin Encapsulation in Carboxymethyl Chitosan and Whey Protein Isolate as a Strategy to Enhance Physicochemical Stability as a Food Coloring: A Review

Color additives, also known as food colorings, are substances added to food and beverages to enhance their visual appeal and consumer acceptance. The color of a food product serves as an indicator of attributes like flavor, safety, and nutritional value. Unlike other natural colors, blue-colored fruits and vegetables are rare, making blue associated with synthetic food coloring. Phycocyanin (PC), a natural blue pigment found in Spirulina, has garnered attention for its various biological properties, including antioxidant and anti-inflammatory activities. However, its industrial application limited by susceptibility to factors like high temperatures and pH variations during processing. Encapsulation, a technique involving the trapping of bioactive ingredients in carriers, can address these issues. In this study, chitosan derivatives, Carboxymethyl Chitosan (CMC)-Whey Protein Isolate (WPI) used as a coating for complexes in the encapsulation of phycocyanin. Encapsulation employed to improve pigment stability, and the study investigates the impact of ratios, pH, and CaCl2 concentration addition as a crosslinking agent. The selection of the appropriate CMC-WPI ratio is crucial for achieving good physicochemical properties, high encapsulation efficiency, and survivability against gastrointestinal and storage conditions. The encapsulated phycocyanin demonstrates stability across various pH values, with the concentration of CaCl2 influencing particle diameter and shape.

The Effects of a Natural Citrus Phenolic Extract on the Quality Attributes and Oxidative Stability of Pariza-Type Meat Emulsion Product

Several synthetic food additives that bear an E-number are used by the meat industry as antioxidants/preservatives of cured meat products, such as pariza-type meat emulsion products. However, these agents have been associated with health problems, namely cardiovascular disease, metabolic syndrome, and potential carcinogenic effects. As a result, natural alternatives are constantly under evaluation with the intention of replacing/minimizing their applications in the meat industry. The aim of the present study was therefore to evaluate the effects of a natural citrus phenolic complex extract on the quality characteristics of pariza-type meat emulsion products. The following three batches of pariza were produced based on the same raw material and recipe: a control group without natural antioxidants and two groups with the addition of the polyphenol complex at the levels of 500 and 1000 ppm. The pH, color, tenderness, and oxidative stability of the meat products were assessed immediately after pariza manufacture (day 0), and 30 and 72 days after the start of its refrigerated storage. As indicated, the oxidative stability of pariza was improved as a result of the natural polyphenol complex addition, since the values of malondialdehyde (MDA), an index of lipid peroxidation, were linearly decreased. Parameters such as pH, lightness (L), and yellowness (b*) were linearly increased, while redness (a*) was linearly decreased, and tenderness was not significantly influenced in the treatment groups compared to the control group. It can be concluded that the natural polyphenol complex under examination can be utilized for the improvement of oxidative stability in pariza.

Active Biodegradable Starch/PBAT-poly(butylene adipate-co-terephthalate) Film with Eucalyptus citriodora Essential Oil Incorporation.

Plastic pollution and the reduction in synthetic food additives are demands that emerge from consumers, leading to the development of biodegradable plastic materials. The use of essential oils-EOs-has been researched because it is a natural product with antioxidant properties. Due to its nature, EO is composed of volatile compounds that can be lost during extrusion. The aim of this work was to produce active biodegradable starch/PBAT films with the incorporation of neat Eucalyptus citriodora EO (0.5, 1.0, and 1.5%) or EO microencapsulated by spray drying (2.5, 5.0, and 7.5%), aiming at the protection of the EO. The produced films showed adequate mechanical properties (tensile strength ranged from 5.72 to 7.54 MPa and the elongation at break ranged from 319 to 563%). Testing in food simulants showed that the films retained antioxidant activity, being more suitable for use in fatty or non-acid foods, with the microencapsulation process offering protection to the EO during the process.

Production of Natural Food Colorant with Organic Mordant Solutions and Incorporation into Modern Food Systems

Abstract Colorants are an important exposure that affects the way we feel and judge foods. The food colorant is normally associated with the flavor, safety and nutritional value of the food product. Colorant are obtained from natural plants and minerals. In today’s world, synthetic oxidative food colors are used. It contains a high chemical composition and is derived from petroleum or crude oil. Sunset yellow, carmine, amaranth and azorubine are examples of common synthetic food colors. It leads to some diseases such as asthma, allergy reactions and cancer. Hence, natural food colors were produced from natural plants. The plants contain several pigments, such as betacyanin, anthocyanin and curcumin. The fruit juice of Opuntia ficus-indica, in particularly it contains betacyanin pigments, which can be used as a natural red-purple food colorant. In order to improve the results, we extracted the juice from Opuntia ficus-indica and banana pseudo-stem. Next, we qualitatively analyzed the juice to find out whether flavonoids, triterpenoids, proteins, alkaloids, carbohydrates, saponin, tannin, and phenol was present. Opuntia ficus-indica has antioxidant properties, as does banana pseudostem sap, which has antioxidant, antithrombotic and anti-haemolytic properties. Then analyzed physical parameters of color strength were measured (using a UV spectrophotometer) at 450 nm to determine color strength and that the results were good with pH, viscosity, smell and taste. And toxicity analyses of aflatoxin and ochratoxin shows good results. This colorant has been used successfully in two food systems: ice cream and milkshakes. which is preserved after one month in the refrigerator.

Assessment of synthetic food dye erythrosine induced cytotoxicity, genotoxicity, biochemical and molecular alterations in Allium cepa root meristematic cells: insights from in silico study.

Synthetic food dyes are being exponentially used in food products and scarce studies regarding their toxicities and safety raise concern. Erythrosine is one of the synthetic food dyes being used in jams, fig, pineapple marmalades, dairy products, soft drinks, pickles, relishes, smoked fish, cheese, ketchup, maraschino cherries and a variety of other foods. In this study the cyto-genotoxic effect of erythrosine was evaluated, using root meristematic cells of Allium cepa for the cellular and molecular alternations at concentrations 0.1, 0.25, 0.5 and 1mg/mL. The results revealed a significant decrease of 57.81% in the mitotic index after 96h at the 0.1mg/mL concentration. In biochemical analysis, the malondialdehyde content increased significantly (5.47-fold), while proline content, catalase activity and superoxide dismutase activity decreased gradually in a concentration-dependent manner showing a maximum decrease of 78.11%, 64.68% and 61.73% respectively at the highest concentration after 96h duration. The comet assay revealed increased DNA damage with increasing concentration and attenuated total reflectance- Fourier transform infrared spectroscopy (ATR-FTIR) analysis showed significant alterations in biomolecules as indicated by multivariate analysis, i.e. Principal Component Analysis (PCA). Furthermore, molecular docking demonstrated a strong binding energy (Gbest=-11.46kcal/mol) and an inhibition constant (Ki) of 3.96nM between erythrosine and the DNA minor groove. The present study's findings revealed the cytotoxic and genotoxic potential of erythrosine on A. cepa root cells. Further, the study also proposed the usefulness of A. cepa as a model system for studying the toxicity of food additives.

Food Safety and Health Concerns of Synthetic Food Colors: An Update.

The toxicity of food additives is widely studied and concerns many consumers worldwide. Synthetic food colors are often considered an unnecessary risk to consumer health. Since the European Food Safety Authority's (EFSA) re-evaluation between 2009 and 2014, the body of scientific literature on food colors has grown, and new evaluations are being published by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Therefore, this narrative review aims to review the toxicological data that have become available since 2014. The reviewed colors are Quinoline Yellow, Sunset Yellow, Azorubine, Amaranth, Ponceau 4R, Erythrosine, Allura Red, Patent Blue, Indigo Carmine, Brilliant Blue FCF, Green S, Brilliant Black, Brown HT, and Lithol Rubine BK. Tartrazine was not included in this paper; the overwhelming amount of recent data on Tartrazine toxicity requires more space than this review can provide. The issues regarding the toxicity of synthetic food colors and real population exposures are being regularly examined and reviewed by relevant authorities, such as the EFSA and JECFA. The current ADI limits set by the authorities are mostly in agreement, and they seem safe. However, the EFSA and JECFA assessments of some of the colors are more than a decade old, and new evidence will soon be required.

A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies

AbstractNowadays, the food industry is facing challenges due to the simultaneous rise in global warming, population, and food consumption. As the integration of synthetic biology and food science, novel synthetic foods have obtained high attention to address these issues. However, these novel foods may cause potential risks related to human health. Four types of novel synthetic foods, including plant‐based foods, cultured meat, fermented foods, and microalgae‐based foods, were reviewed in the study. The original food sources, consumer acceptance, advantages and disadvantages of these foods were discussed. Furthermore, potential risk factors, such as nutritional, biological, and chemical risk factors, associated with these foods were described and analyzed. Additionally, the current detection methods (e.g., enzyme‐linked immunosorbent assay, biosensors, chromatography, polymerase chain reaction, isothermal amplification, and microfluidic technology) and processing technologies (e.g., microwave treatment, ohmic heating, steam explosion, high hydrostatic pressure, ultrasound, cold plasma, and supercritical carbon dioxide) were reviewed and discussed critically. Nonetheless, it is crucial to continue innovating and developing new detection and processing technologies to effectively evaluate these novel synthetic foods and ensure their safety. Finally, approaches to enhance the quality of these foods were briefly presented. It will provide insights into the development and management of novel synthetic foods for food industry.

The potential therapeutic value of terpenes

Terpenes form part of a huge and diverse class of naturally occurring and volatile secondary metabolites produced by many plants, fruits, animals, insects, and other organisms. They are the largest group of naturally occurring metabolites, with over 55,000 types of terpenes produced by plants alone, primarily as essential oils. In humans, they contain significant biological properties such as antifungal, antiviral, antimicrobial, anti-inflammatory, antiparasitic, antihyperglycemic, anti-cancer, and analgesic agents. In plants, terpenes also play significant roles in defensive mechanisms against herbivores and invasive plants, disease resistance, chemical signaling and communication between plants, protection against photo-oxidation, plant-environment mediation, thermo-protection, and the attraction of pollinators. In addition, terpenes are responsible for a plant&amp;rsquo;s scent, taste, flavor, and pigmentation, leading to their commercial use as fragrances and food dyes. Terpenes are also used in the production of synthetic polymers, natural rubbers (polyisoprene), organic solvents, varnishes, inks, adhesives, cleaning products, biofuels, pesticides, and food and drink products. For these reasons, terpenes have significant value in modern medicine, pharmacy, nutraceuticals, cosmetics, and other industries.