Abstract Immunoglobulins, a class of glycoproteins with antibody activity, are abundant in bovine colostrum and constitute nutritionally significant functional components in the food industry. The immunoglobulin family encompasses five subclasses: IgG, IgM, IgA, IgD, and IgE, each of which mediates pathogen neutralization, opsonization, complement activation, and mucosal immune defence mechanisms. Despite their substantial health-promoting potential, translating immunoglobulins into functional food products remains challenging. Key obstacles include maintaining bioactivity during food processing, uncertainties regarding oral bioavailability, and a lack of comprehensive regulatory standards. This review systematically examines the molecular conformations, domain-specific features, and complex glycosylation patterns of immunoglobulin Fc regions. It also discusses their immunological mechanisms and structure–activity relationships, evaluates the current applications and functionalities of immunoglobulins in functional foods, and summarizes outstanding research issues and future directions. Collectively, these insights provide a comprehensive reference for further investigation and development of immunoglobulin-based food products.

Abstract The pumpkin (Cucurbita pepo L.) from the Cucurbitaceae family is rich in phenolic compounds, as well as proteins, minerals, and dietary fibre. This study aimed to develop an enriched cracker by utilizing the functional properties of roasted pumpkin seed flour (PSF), a product widely consumed as a functional snack. For this purpose, PSF samples obtained from three different regions (PSF1, PSF2, PSF3) were incorporated into crackers at varying levels (0%, 5%, 10%, 20%, and 30%). This experimental design enabled a detailed investigation of both the impact of PSF type and its inclusion levels on the crackers’ properties. To assess the functional properties of the crackers, analyses of TPC, total flavonoid content (TFC), and total antioxidant capacity (ABTS, CUPRAC, DPPH), along with in-vitro digestibility tests, were conducted. Additionally, colour, texture, and sensory analyses were performed to evaluate the quality attributes. The results indicated that while the PSF type did not lead to a statistically significant difference (p < 0.05) in functional or quality characteristics, increasing PSF incorporation levels significantly enhanced the functional properties of the crackers. The in-vitro digestibility of the crackers ranged between 20% and 80%. According to sensory evaluation results, panellists’ acceptance increased with up to 20% PSF addition; however, crackers containing 30% PSF exhibited a decline in overall acceptability. The flavour of PSF-enriched crackers was favourably received by the panellists. In conclusion, the incorporation of PSF presents a promising approach for the development of functional crackers, offering a novel and alternative product that contributes to product diversification.

Summary This study characterised Gelidium spinosum extracts obtained with solvents of different polarities (methanol, ethyl acetate, and n-hexane) through proximate and mineral analyses, GC–MS profiling, secondary metabolite screening, and in vitro assays. The seaweed exhibited a carbohydrate- and protein-rich profile with notable mineral content, particularly calcium (3.69% dry weight; equivalent to 3690 mg/100 g) and iron. Clear solvent selectivity was observed: the methanolic extract showed the broadest secondary metabolite profile and the highest phenolic-, alkaloid-, and saponin-associated responses, whereas ethyl acetate exhibited the highest steroid-associated response. Consistent with these trends, methanol displayed the strongest DPPH radical scavenging activity among extracts (IC₅₀ = 229.13 μg/mL), while α-glucosidase inhibition by crude extracts remained modest compared with the positive control (acarbose). GC–MS tentatively identified volatile and semi-volatile constituents across fractions (e.g., fatty acids and hydrocarbons), supporting the observed solvent-dependent chemical profiles. Overall, G. spinosum is nutritionally relevant and shows assay-specific bioactivity in crude extracts, supporting further work using targeted fractionation and broader functional assays beyond DPPH.

Abstract Undesirable enzymatic browning of fruits and vegetables can be controlled by using effective tyrosinase inhibitors. In this study, bioactive tannins purified from the calyx of Potentilla fruticose (PFTs) showed prominent inhibition on both the monophenolase (IC50 = 134.85 ± 0.04 μg/mL) and diphenolase (IC50 = 118.06 ± 8.30 μg/mL) activities of tyrosinase. FT-IR spectroscopy and thiolysis coupled with reverse-phase HPLC-ESI-MS revealed that PFTs were oligomeric condensed tannins with (epi)catechin, (epi)catechin gallate, and (epi)gallocatechin gallate as the predominant constitutive units. The inhibition of diphenolase by PFTs was found to be reversible and mixed type, with competitive inhibition being dominant. Integrated fluorescence, FT-IR spectroscopy and molecular docking results further demonstrated that PFTs bound to tyrosinase via hydrophobic interactions and hydrogen bonding, thereby perturbing the microenvironment of amino acid residues and altering the secondary structure of tyrosinase, which consequently led to the loss of enzyme catalytic activity. During storage, the browning of fresh-cut asparagus lettuce was efficiently delayed after treatment with PFTs, suggestive of its possibility as an anti-browning agent. Furthermore, PFTs possessed superior antioxidant efficacy compared to the commercial antioxidant BHT, as evaluated by DPPH, ABTS and FRAP assays. Taken together, these findings supported the potential application of PFTs in the cosmetic and food preservation industries.

Abstract Sugar alcohols are increasingly used as sugar alternatives in various culinary and medicinal products due to their reduced caloric value, minimal impact on blood glucose levels, and ability to maintain taste quality. This review evaluates the metabolic pathways, physiological impacts, safety, and regulatory aspects of prevalent sugar alcohols, including erythritol, xylitol, sorbitol, mannitol, maltitol, isomalt, and lactitol. Significant heterogeneity exists among these substances in terms of gastrointestinal (GI) absorption, fermentation, and caloric value, which affects their efficacy and side effect profiles. Research indicates that substituting sucrose with sugar alcohols may aid in weight management and glycaemic regulation, particularly in groups predisposed to metabolic disorders. Nevertheless, elevated consumption correlates with GI issues, and tolerance levels differ among groups, requiring individualised dietary recommendations. Regulatory bodies have established acceptable daily intakes to ensure safety. Subsequent studies should focus on the longitudinal effects, influences on the gut microbiota, and customised advice for vulnerable subpopulations.

Abstract Armenia’s diverse botanical landscape, spanning semi-desert to alpine meadows, represents an underexplored resource for honey research. Despite its rich flora and long-standing beekeeping tradition, the physicochemical and biological properties of Armenian honey remain undocumented. This study evaluated the quality, biochemical composition, and antibacterial efficacy of 10 honey samples from four Armenian regions, focusing on glucose oxidase (GOX) activity as a complementary quality parameter. Conventional quality parameters were assessed alongside protein profiling (SDS-PAGE), GOX immunoblotting, enzymatic activity, hydrogen peroxide accumulation, and antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa. Most samples (70%) met legislative standards and exhibited notable antibacterial activity. Two samples exhibited thermal processing evidence, with exceeding hydroxymethylfurfural limits and displaying diminished protein content, weak GOX bands, negligible GOX activity, and poor antibacterial efficacy. Critically, one sample met all conventional quality thresholds yet exhibited significant loss of GOX activity and reduced antibacterial potency, indicating a potential discrepancy between conventional quality indicators and preserved biological activity. This preliminary characterisation of Armenian honey samples demonstrates that GOX activity provides additional information beyond conventional parameters for assessing honey quality. These findings suggest that enzymatic and biological assessments may complement conventional quality parameters, particularly when evaluating honey for therapeutic applications.

Abstract Although gamma-aminobutyric acid (GABA)-producing lactic acid bacteria are recognised for salt tolerance and GABA production. The metabolic mechanisms that may coordinate stress adaptation with GABA biosynthesis remain incompletely understood. This study investigated the metabolic responses of Lactiplantibacillus plantarum L10–11 under monosodium glutamate (MSG) and combined MSG-salt conditions using 1H nuclear magnetic resonance (NMR)-based metabolomics. MSG supplementation (0.5% wt/vol) enhanced bacterial growth and promoted GABA biosynthesis, with GABA first detected at 12 hr during the early stationary phase. By contrast, combined MSG-salt stress (3% wt/vol sodium chloride [NaCl]) imposed osmotic pressure, delaying the stationary phase onset to 16 hr, reducing the maximal cell density, and postponing GABA production to 20 hr. At this critical time point, 1H NMR profiling identified 32 metabolites across extracellular and intracellular compartments. Orthogonal partial least squares discriminant analysis and pathway enrichment analysis indicated patterns consistent with alterations in central carbon and amino acid metabolism. These changes had the most impact in alanine, aspartate, and glutamate metabolism, which facilitate osmoprotection and GABA biosynthesis. These findings demonstrate that the metabolic adjustments of L. plantarum L10–11 may contribute to intracellular homeostasis and supporting bacterial survival under fermentation stress conditions. This provides valuable insights for optimising GABA-producing strains in functional fermented food applications.

Abstract Indigenous foods are increasingly being incorporated into contemporary diets, yet many lack dietary safety data and documented histories of use. This provides uncertainty for suppliers and poses challenges for food regulators assessing traditionally used foods entering modern markets. We present a case study of an Australian native grain (ganalay; Astrebla lappacea), traditionally used by the Gamilaraay Peoples, and compare it to commonly consumed wheat using in vitro bioassays and chemical analyses. The native grain exhibited no greater cytotoxicity, oxidative stress, or inflammatory signalling than wheat in human monocyte and hepatocyte bioassays. Chemical analysis showed contaminant levels were below tolerable limits, and no chemical classes of concern were detected. These findings suggest that the tested grain sample poses no greater risk than wheat within the in vitro and chemical contexts examined. This study demonstrates a practicable, low-cost safety assessment framework that supports the inclusion of traditionally used Indigenous foods within contemporary diets, while enabling Indigenous-led development of culturally significant species. The framework provides an initial evidence base that can be interpreted alongside cultural knowledge and histories of use, offering an accessible pathway for communities seeking to understand the safety of their foods, regardless of whether commercialisation is an intended outcome.

Abstract Malnutrition, specifically protein-energy malnutrition, significantly impairs growth and overall health, marked by deficiencies in serum protein, haemoglobin, and insulin-like growth factor-1 (IGF-1). Chicken eggshell (CE) powder, a rich source of bioactive nutrients, remains underutilised despite its high mineral and protein content. To evaluate the efficacy of CE powder supplementation on biomarkers associated with nutritional status—serum protein, haemoglobin, IGF-1, haematocrit, erythrocytes, and retinol-binding protein (RBP) in malnourished rats fed a protein-restricted diet. Thirty male rats (Rattus norvegicus), initially malnourished through a low-protein diet (4% wt/wt protein Body Weight (BW)) for 4 weeks, were divided into three groups: a control group (normal protein diet, 23% wt/wt protein), a low-dose CE group (100 mg/kg BW), and a high-dose CE group (200 mg/kg BW). Supplementation lasted another 4 weeks, after which blood biomarkers and body weight changes were analysed using ELISA and statistical analyses (ANOVA and paired t-tests). Administration of CE powder significantly increased haemoglobin and IGF-1 levels, particularly at the higher dosage (200 mg/kg BW; p < .0001). Both doses (100 mg/kg BW and 200 mg/kg BW) similarly enhanced haematocrit and erythrocyte levels compared to the control group (p = .0513). RBP was significantly elevated with the higher dose compared to the lower dose (p < .0001). Serum protein levels increased dose-dependently, although without statistical significance between dosages. Body weight increased across all groups, with significant weight gain in the high-dose group (p = .048). CE powder supplementation notably improves critical biomarkers related to malnutrition, especially at a dosage of 200 mg/kg BW, indicating its potential as a cost-effective and sustainable nutraceutical strategy for addressing malnutrition and protein deficiencies.

Abstract This study aimed to develop functional fermented goat milk using potential probiotic lactic acid bacteria naturally capable of producing gamma-aminobutyric acid (GABA). Sixty bacterial isolates from traditional dairy products were screened for safety, probiotic potential, and GABA production. Limosilactobacillus fermentum ALR32 and Enterococcus faecium AK162 showed the highest GABA production (117.0 ± 1.2 mg/L and 113.4 ± 1.6 mg/L, respectively). Fermentation at 37 °C with yeast extract significantly increased bioactive compound levels. Both strains showed acid and bile tolerance, antimicrobial activity, and good viability in goat milk. Sensory analysis showed reduced goaty flavour and improved acceptability compared to the control. These findings support a natural, additive-free approach to producing functional fermented goat milk with improved health and sensory attributes. These provide a sustainable and natural strategy for producing neurofunctional dairy products, responding to the growing demand for clean-label, health-enhancing food.