Enhancement of physicochemical and techno-functional properties of soy protein isolate amyloid fibrils by moderate ultrasonic pretreatment by Yunqi Ni, Tianyi Yan, Kai Fu, Congyi Xu, Liang Zhang, Donghong Liu, Wenjun Wang

“…Overall, this study demonstrates that ultrasonic pretreatment is an effective way to enhance the formation and properties of SPF, which can be further applied to developing advanced protein products and novel functional food systems.…”
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A bibliometric review of functional ingredients and their efficacy in developing functional biscuits [version 3; peer review: 1 approved, 2 approved with reservations] by Kshama Vishwakarma, Varalakshmi Chandra Sekaran, Vidya Patwardhan, Asha Kamath

“…Similarly, present times have seen exponential growth in functional food in bakery product segments like breads and biscuits. …”
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The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends by Durim Alija, Remigiusz Olędzki, Daniela Nikolovska Nedelkoska, Agata Wojciechowicz-Budzisz, Gafur Xhabiri, Ewa Pejcz, Eljesa Alija, Joanna Harasym

“…Growing interest in functional food ingredients has led to the exploration of pumpkin flour as a nutritional enhancer in wheat-based products. …”
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Peptides of Trypsin Hydrolyzate in Bovine Colostrum by Sergei L. Tikhonov, Natalia V. Tikhonova, Khatam Kh. Tursunov, Irina G. Danilova, Vladimir A. Lazarev

“…The peptides obtained from the trypsin hydrolyzate supernatant of bovine colostrum can be recommended for functional food industry as part of antimicrobial products.…”
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Nutritional Quality and Starch Gelatinization Characteristics of Main Highland Barley Cultivars from Qinghai and Tibet by Qian WANG, Yanan TONG, Lili WANG, Bin DANG, Kunlun WU, Xijuan YANG, Fengzhong WANG, Liya LIU

“…Xining Chaiqing No.1 with the characteristics of high β-glucan, high AX, high gelatinization temperature, and moderate total phenolic content, may have advantages in the development of functional food with high activity and low glycemic index (GI).…”
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Precision Psychobiotics for Gut–Brain Axis Health: Advancing the Discovery Pipelines to Deliver Mechanistic Pathways and Proven Health Efficacy by Rebecca F. Slykerman, Naomi Davies, Klara Vlckova, Kenneth J. O'Riordan, Shalome A. Bassett, James Dekker, Harriët Schellekens, Niall P. Hyland, Gerard Clarke, Elaine Patterson

“…This missing information on both sides of the therapeutic equation when treating central nervous system (CNS) conditions makes psychobiotic research challenging, especially when compared to other pharmaceutical or functional food approaches. Expediting the transition from positive preclinical data to proven benefits in humans includes interpreting the promises and pitfalls of animal behavioural assays, as well as navigating mechanism‐informed decision making to select the right microbe(s) for the job. …”
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An ultrasonic degraded polysaccharide extracted from Pueraria lobata ameliorate ischemic brain injury in mice by regulating the gut microbiota and LPS-TLR4 pathway by Yulong Zhang, Zuman Dou, Shanshan Li, Huaying Zhang, Shanshui Zeng, Xiangyu Zuo, Yu Xiao, Lingling Zhang, Zhixin Li, Qingfeng Zhu, Wenyang Zhang, Hui Niu, Qingfei Duan, Xiaoxia Chen, Zhuang Li, Hongwei Zhou, Qian Wang

“…These results suggested that PLP-3 could protect mice from cerebral ischemia–reperfusion injury by regulating gut microbiota and repairing gut barrier, inhibiting brain LPS/TLR4/MyD88 inflammatory pathway, therefore we provide a theoretical basis for PLP-3 as a functional food to prevent ischemic brain injury.…”
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Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barley by Tabussam Tufail, Huma Bader Ul Ain, Jawad Ashraf, Muhammad Safiullah Virk, Zahoor Ahmed, Mokhtar Dabbour, Tawfiq Alsulami, Suleiman Althawab, Bin Xu

“…Conclusively, this study suggests that the combination of ultrasound and germination treatments significantly enhances the functional properties of barley, making it a promising method for creating health-enhancing barley-based products offering potential applications in functional food development.…”
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Exploring the growth performance, antioxidant capacity, and metabolism of Babylonia areolata in response to yeast selenium supplementation by Yunting Wang, Waqas Ahmed, Sajid Mehmood, Mohsin Mahmood, Lu Wang, Wenjie Ou, Jiannan Li, Jie Yang, Weidong Li, Lianshun Wang

“…The results also evidence that B. areolata has the potential to be used as a functional food source that can benefit human health due to its high selenium content. …”
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Sustainability index analysis of microalgae cultivated in biorefinery palm oil mill effluent by A. Santoso, T. Handayani, D. Pinardi, K. Kusrestuwardani, N. Widyastuti, I. Djarot, J. Haryanti, A. Sitomurni, H. Apriyanto

“…However, palm oil mill effluent as a nutrient for the growth of microalgae has the potential for pollutant removal as well as algae biorefinery products such as biofuel, functional food and many others. This research objectives to analyze the sustainability of the microalgae biomass production for bio-refinery based on the sustainability index assessment. …”
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Donkey milk supplementation alleviates renal fibrosis of chronic kidney disease by enhancing anti-inflammatory ability by Cui Huimin, Wang Peng, Chen Man, Lin Hong, Zhao Yuxin, Pu Zhiyu, Yang Jianjun

“…Moreover, the contribution of donkey milk to alleviating the inflammatory response and renal fibrosis of CKD is obvious, indicating that donkey milk may be a new functional food for CKD patients to promote health.…”
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Quality Evaluation of Herbal Yoghurt Produced Using Cinnamon (Cinnamon cassia), Garlic (Allium sativum) and Ginger (Zingiber officinale) by Ifeoma Elizabeth Mbaeyi-Nwaoha, Augustina Chinechendu Uzoigwe, Helen Onyeaka

“…From the results obtained, herbal yoghurt can serve as a highly nutritional functional food enriched with a variety of health benefits.…”
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Drying kinetic models, thermodynamics, physicochemical qualities, and bioactive compounds of avocado (Persea americana Mill. Hass variety) seeds dried using various drying methods by Desta Dugassa Fufa, Tilahun Bekele, Aynadis Tamene, Geremew Bultosa

“…Avocado seeds can be used in many functional food and non-food applications, due to their nutritional and health-promoting properties. …”
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Development of Nutrient-Rich Injera Using Amaranthus Leaf/Grain and Teff Flours: A Study on Nutritional Value, Sensory Characteristics, and Storage Stability by Betelhem Abera, Ramesh Duraisamy, Tewodros Birhanu, Beyene Gurbo, Ketemaw Salelign

“…It has substantial national and global recognition due to its nutraceutical benefits and its gluten-free nature. Flatbread, a functional food for health promotion, can be enhanced with less mineral-rich crops like Amaranthus, which are often underutilized, to increase its nutritional and mineral content. …”
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Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot by Jae Kyeom Kim, Eui-Cheol Shin, Ho-Jeong Lim, Soo Jung Choi, Cho Rong Kim, Soo Hwan Suh, Chang-Ju Kim, Gwi Gun Park, Cheung-Seog Park, Hye Kyung Kim, Jong Hun Choi, Sang-Wook Song, Dong-Hoon Shin

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Physicochemical Characterization, Storage Stability Behavior, and Intestinal Bioaccessibility of Clove Extract Encapsulated Using Varying Combinations of Gum Arabic and Maltodextri... by Farhad Ahmadi, Hafiz A. R. Suleria, Frank R. Dunshea

“…In conclusion, the encapsulation process was effective in protecting the bioactivity of the polyphenol-rich clove extract during storage and improved the phenolic bioaccessibility, potentially supporting the application of the encapsulated clove extract for use in functional food development.…”
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Application of Food-Grade Proteolytic Enzyme for the Hydrolysis of Regenerated Silk Fibroin from Bombyx mori by Ji An Joung, Mi Na Park, Ji Young You, Bong Joon Song, Joon Ho Choi

“…SF hydrolysates as functional food might be enzymatically produced using the commercial food-grade proteolytic enzymes.…”
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A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia by Jovana Dragan Petrovic, Ângela Fernandes, Dejan Stojković, Marina Soković, Lillian Barros, Isabel C.F.R. Ferreira, Aditya Shekhar, Jasmina Glamočlija

“…Finally, enrichment of oatmeal cookies with C. gambosa flakes not only improved their nutritional value, but was praised among the participants in sensory evaluation test, indicating that along with results of chemical composition and biological activity, this mushroom has a potential to be regarded as functional food.…”
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In vitro gastrointestinal digestion simulation screening of novel ACEI peptides from broccoli: mechanism in high glucose-induced VSMCs dysfunction by Shuzhi Zhang, Jingjing Guo, Shikun Suo, Li Ju, Zhaoqiang Jiang, Pingshuan Dong, Yanli Wang, Yali Dang, Laijing Du

“…Therefore, it can be further referenced for the functional food against hypertension and cardiovascular diseases.…”
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Physicochemical and functional optimization of probiotic yogurt with encapsulated Lacticaseibacillus paracasei E1 enriched with green tea using Box–Behnken design by Muhaimin Rifa'i, Mochammad Fitri Atho'illah, Siti Nur Arifah, Aditya Ragil Suharto, Aghnia Nuri Fadhilla, Nur Alfi Maghfirotus Sa'adah, Esha Ardiansyah, Rahmi Izati, Belinda Nabiila Al Faizah, Dawama Nur Fadlilah, Septhyanti Aprilia Kavitarna, Shinta Oktya Wardhani, Wisnu Barlianto, Hideo Tsuboi, Yoga Dwi Jatmiko

“…The objective was to evaluate the concentrations of GT and encapsulated Lacticaseibacillus paracasei E1 (LpE1) and its incubation time using Box–Behnken Design (BBD) for developing functional food with better characteristics and rich antioxidants. …”
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