From lab to table: Combating shellfish allergy through processing innovations and bioactive compounds

The rising incidence rate of food allergy is attracting more intention. The pathogenesis of food allergy is complex and its definite regulatory mechanism is not utterly understood. Exploring the molecular mechanism of food allergy to help find effective methods that can prevent or treat food allergy is widely necessary. Recently, targeting cellular signaling pathways have been employed as novel approaches to discover food allergy therapy. Supplementing probiotics and bioactive compounds with anti-allergic property are believed feasible approaches for food allergy therapy. These probiotics or bioactive compounds affect food allergy by regulating cellular signaling pathways, and ultimately alleviate food allergy. This review aims to report systematic information about the knowledge of signaling pathways participated in food allergy, the alterations of these signaling pathways during food allergy that treated with probiotics and bioactive compounds are discussed as well. Further studies on the mechanism of signaling pathway network regulating food allergy and the precise action mechanism of probiotics and bioactive compounds are in the urgent need to help develop efficient treatment or complete prevention. We hope to help scientists understand food allergy systematically.

For most of the developing countries, the main issue of public health is still the acute need for basic health care, which is sadly lacking even at the most elementary level. This is true in both the rapidly growing cities and in the rural areas. The World Health Organization (WHO) indicates that more than half of the world’s population does not have access to adequate health care services. This is due to the fact that poor people neither have access to nor could afford the present health care services. Therefore, innovative alternative approaches are needed to solve this problem. Medicinal plants offer alternative remedies with tremendous opportunities. They not only provide access and affordable medicine to poor people; they can also create income, employment and foreign exchange for developing countries. Many traditional healing herbs and plant parts have been shown to have medicinal value, especially in the rural areas and that can be used to prevent, alleviate or cure several human diseases. One of the important traditional plant used in treatment of various types diseases is Boswellia serrata. In this present review we have given emphasis on the traditional uses, phytochemistry and pharmacology of Boswellia serrata, HPTLC method was used to find out boswellic acid from Boswellia serrata

The application of abiotic stresses by moderate hydrostatic pressures (MHP) is still underdeveloped. Abiotic stresses allow activating the enzymatic complexes inducing the synthesis of de novo bioactive compounds. Pineapple by‐products are rich in bromelain and bioactive compounds that can be enhanced through abiotic stresses. The aim of this study was to evaluate the effect of MHP on the enzymatic activity of pineapple by‐products. Pineapple by‐products were submitted to MHP (50–400 MPa between 1 and 15 min) according to a central composite factorial design matrix. Samples were stored at 5 ± 1°C for 24 hr, to allow enzymatic activity to occur. Enzymatic and antioxidant activities and total phenolic compounds (TPC) were quantified. MHP promoted a 262% increase in the phenylalanine ammonia‐lyase activity and 36% increase in TPC, in shell samples. In core the activity of bromelain increased 350%. These results pinpoint the potential to increase the value of pineapple by‐products by enhancing the amounts of bioactive compounds through MHP application.Practical applicationAbiotic stresses can enhance enzyme activity, inducing the synthesis of bioactive compounds in living tissues. Hydrostatic pressure is an innovative nonthermal process that can be used to stabilize or increase enzymes' activity present in by‐products generated in the minimally processed fruit and vegetables industry. Moderate hydrostatic pressure (MHP) act as abiotic stress inducing de novo phenols synthesis and enhancing bromelain activity. After treatment, enriched material could be stabilized and then blended with foods and beverages to improve nutraceutical properties and help in the prevention and treatment of chronic diseases. The study demonstrates that MHP (150–250 MPa) applied to the pineapple core and pineapple shell produce a phenolic and bromelain rich product.

Fungal infections have increased in the past decades in developed countries. Because the therapeutic arsenal is limited and the occurrence of antifungal resistance is not likely to decrease, it is necessary to identify novel effective agents. The present work aimed to identify promising antifungal NPs against planktonic fungi cells and biofilms through a comprehensive approach. The strategy included chemical and biological profiling of natural extracts, targeted isolation of bioactive compounds and in-depth investigation of their bioactivity profiles. This led to the identification of 45 compounds from 7 well-selected crude plant extracts. A broad activity spectrum on various human and phyto-pathogenic fungal strains was recorded and their toxicity was assessed. In vivo activity on the Galleria mellonella model was carried out. Preliminary investigation of the action mechanisms was undertaken by evaluating cytological effects in treated strains. The isolated compounds and active compounds from the literature were used for ligand-based virtual screening.

Impact of cold plasma on pearl and barnyard millets' microbial quality, antioxidant status, and nutritional composition

PurposeThe objective of this study was to evaluate the technical-economic process efficiency of obtaining simultaneous lipo-soluble (LSF) and water-soluble (WSF) fractions from annatto seeds.Design/methodology/approachThe batches of annatto seeds were submitted to the refrigerated solid-liquid extraction process in four stages: pre-extraction, aqueous extraction, separation by decantation and filtration. After that, LSF and WSF from annatto seeds were obtained. The process efficiency and the quality of LSF and WSF were analyzed in terms of average yield and bioactive compounds (bixin, norbixin, phenolics and flavonoids) and their antioxidant and antimicrobial activities. Furthermore, they were economically evaluated in terms of costs of manufacturing and profitability parameters.FindingsThe process was efficient in terms of overall average yield (LSF = 8.68% and WSF = 2.76%) (w/w) and in terms of quality, mainly with higher average yields of bixin (82.34% in LSF) and norbixin (29.59% in WSF) (w/w). The concentration of bioactive compounds in the fractions promoted an increase in inhibiting free radicals (DPPH* and ABTS*+) and in the ferric-reducing power (FRAP). LSF showed a minimum inhibitory concentration of 0.06 mg mL-1 for S. aureus and 0.13 mg mL-1 for S. Typhimurium and S. Enteritidis. The lowest manufacturing costs were obtained for the LSF due to its higher extraction yield compared to the WSF. Plants on an industrial scale of 100 and 1000 L were considered economically viable, with a return on investment of 5 and 2 years.Originality/valueThus, fractions (WSF and LSF) can be applied as natural additives, as sources of bioactive compounds for nutraceutical and/or pharmaceutical, and in the development of other innovative processes. These results have practical applicability for pharmaceutical and food industry.Highlights Green processing of annatto seeds obtains fractions rich in antioxidant compounds.Efficiently presents a high yield of bixin and other bioactive compounds.Effective in concentrating compounds that inhibit microbial growth.Fractions are more accessible sources of bioactive compounds for isolation.Cost of manufacturing (COM) and profitability are studied.

Global food systems face unprecedented pressure from population growth, climate change, and resource degradation, intensifying the challenge of ensuring sustainable and nutritious diets. Protein insecurity remains particularly acute in developing regions, where high costs and environmental burdens constrain dependence on animal-based proteins. Underutilized legumes, including Bambara groundnut, winged bean, moth bean, and lupins, offer a promising yet overlooked solution. Rich in high-quality proteins, essential micronutrients, and bioactive compounds, these crops can improve nutrition, mitigate malnutrition, and reduce the prevalence of non-communicable diseases. Agronomically, their adaptability to marginal environments, drought resilience, and nitrogen-fixing ability enhance soil fertility and promote climate-smart agriculture, aligning directly with Sustainable Development Goals (SDGs 2, 12, and 13). However, barriers such as limited genetic improvement, processing constraints, weak markets, and cultural unfamiliarity hinder their wider adoption. This research explores underutilized legumes' nutritional, environmental, and economic potential while addressing consumer acceptance and value chain integration challenges. Using a multidisciplinary approach, it incorporates laboratory analysis, processing innovations (germination, fermentation, extrusion), sensory evaluations, and environmental impact assessments. A case study from Nepal highlights both opportunities and constraints. Legumes such as lentils, chickpeas, soybeans, and indigenous pulses already contribute significantly to national food security and exports. Yet, productivity gaps, lack of improved varieties, and limited extension services continue to restrict their impact. Enhancing awareness, strengthening seed systems, and developing inclusive markets can unlock their potential to support smallholder livelihoods and dietary diversity. By bridging scientific research, consumer behavior, and policy frameworks, this study emphasizes the transformative role of underutilized legumes in fostering resilient food systems, advancing nutrition security, and promoting ecological sustainability in Nepal and beyond.

Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of food

In the modern era, macro-microalgae attract a strong interest across scientific disciplines, owing to the wide application of these cost-effective valuable bioresources in food, fuel, nutraceuticals, and pharmaceuticals etc. The practice of eco-friendly extraction techniques has led scientists to create alternative processes to the conventional methods, to enhance the extraction of the key valuable compounds from macro-microalgae. This review narrates the possible use of novel cell disruption techniques, including use of ionic liquid, deep eutectic solvent, surfactant, switchable solvents, high voltage electrical discharge, explosive decompression, compressional-puffing, plasma, and ozonation, which can enable the recovery of value added substances from macro-microalgae, complying with the principles of green chemistry and sustainability. The above-mentioned innovative techniques are reviewed with respect to their working principles, benefits, and possible applications for macro-microalgae bioactive compound recovery and biofuel. The benefits of these techniques compared to conventional extraction methods include shorter extraction time, improved yield, and reduced cost. Furthermore, various combinations of these innovative technologies are used for the extraction of thermolabile bioactive compounds. The challenges and prospects of the innovative extraction processes for the forthcoming improvement of environmentally and cost-effective macro-microalgal biorefineries are also explained in this review.

Potato is a source of different bioactive compounds, and the potato transformation industry produces conspicuous quantities of potato peels as waste. In this context, the objective of this research was twofold: (i) the evaluation of the recovery of bioactive compounds from organic potato byproducts through an innovative multistep green extraction process; (ii) to evaluate the preservation during storage of the main quality-physicochemical parameters of minimally processed apples treated with two different natural extracts obtained. The potato extracts were obtained by solid CO2 cryomaceration followed by solid/liquid extraction based on water or 10% ethanol/water solutions. The efficacy of potato extracts, with or without 1% of citric acid, was tested in comparison with traditional preserving compounds in minimally processed apple preparation. All the extracts were characterized by a high antioxidant power and were rich in phenol compounds, showing a good activity in keeping the qualitative parameters of fresh-cut apple. A significant anti-browning effect as well as a slowing down of the softening of fruits during storage were observed. The obtained results suggest the suitability of the potato extracts as antioxidant additives for fresh-cut fruits, thus avoiding the use of unsafe chemicals.

Coriander, one of the most widely utilized herb, is a short duration herb having very short shelf life. The present investigation involved development of an innovative process for enhancing the utilization and the availability of this herb. This process involves pretreatment, blanching and freezing to form ready to use frozen coriander puree tablets. Coriander was subjected to different pretreatments viz. T1: 0.25% potassium metabisulphite, T2: 0.5% citric acid and T3: 0.2% potassium metabisulphite + 0.1% magnesium chloride + 0.1% sodium bicarbonate. The pretreated coriander was blanched in hot water for 2min and processed into puree having total soluble solids (TSS) as 2.5, 3.5 and 4.5°Brix. Pretreatments significantly affected the all quality parameters except moisture content. TSS had non significant effect on a* value, chroma, pH ascorbic acid and total flavonoid content of processed coriander puree. Coriander puree obtained with T1 pretreatment exhibited better quality than with other pretreatments. T1 pretreated and blanched puree was then frozen in silicon moulds using air blast freezing and deep freezing. Frozen puree tablets were evaluated for quality. The best quality coriander puree obtained from T1 pretreated, blanched puree having TSS 4.5°Brix frozen by continuous air-blast freezing (at a conveyor speed of 4.40 × 10-3m/s) comparable results to deep freezing having. All quality parameters, except pH, were significantly affected by TSS level of puree as well as different freezing treatments.

This article explores the critical role of value addition in the fisheries sector, emphasizing its potential to enhance profitability, ensure food security, and improve nutrition globally. Recognized for its rich nutritional profile, fish is an essential source of proteins and omega fatty acids. However, its high perishability presents challenges that can be mitigated through innovative processing techniques that extend product shelf life and increase market value. The article highlights the underutilized potential of freshwater fish species and the strategic importance of using fish by-products to develop both food and non-food products, thereby optimizing resource utilization and reducing environmental impact. It discusses the challenges faced by the sector, such as high tariffs on processed products in developing countries and the need for advanced technology for processing high-value products from bioactive compounds. The article also outlines strategies for overcoming these challenges, including leveraging simpler technologies, improving quality assurance, conducting comprehensive market studies, and fostering supportive policies for local processing. Through these approaches, the fisheries sector can significantly enhance its economic viability and contribute to sustainable food systems worldwide.

Promising bioactivities of postbiotics: A comprehensive review

Wheat contributes between 10 and 50% of the daily intake of calories in temperate countries and is also an important source of other components essential for nutrition and health: dietary fibre, minerals (iron, zinc and selenium), vitamins, and phytochemicals. However, these beneficial components are concentrated in the bran, and it is important to increase their dietary intake by innovative processing or improving the composition of white flour. The minerals present in whole grains also have low bioavailability due to their presence as phytates. The major dietary fibre components are cell wall polysaccharides, principally arabinoxylan and β-glucan, and these can be increased in white flour by exploiting genetic variation. The consumption of wheat by susceptible individuals may also result in adverse effects. Food allergy and coeliac disease are well defined conditions which affect below 0.2% and about 1% of the population, respectively. By contrast, non-coeliac wheat sensitivity may affect more people, but is ill-defined and poorly understood. Processing can contribute to increased health benefits and eliminate toxins resulting from fungal infections in the field and during storage.

Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks