Sinigrin Encapsulation in Liposomes: Influence on In Vitro Digestion and Antioxidant Potential by Ivana Drvenica, Ivica Blažević, Perica Bošković, Andre Bratanić, Branko Bugarski, Tea Bilusic

“…The results obtained are encouraging from the point of view of a possible incorporation of the sinigrin-loaded liposomes in real functional food systems or their use as nutraceuticals.…”
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Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand by Nattapong Thakham, Supphasin Thaweesak, Nuttinee Teerakulkittipong, Natthiwut Traiosot, Autaipohn Kaikaew, Gary Antonio Lirio, Witawat Jangiam

“…Thus, the isolated bacterium from the traditional food was confirmed to produce levansucrase enzyme of high industrial importance for the synthesis of levan as a functional food.…”
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Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage by Yang Lei, Yali Zhang, Yiqun Cheng, Jichao Huang, Ming Huang

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Technological and Functional Characteristics of Lactic Acid Bacteria from Traditional Serbian Cheeses by Tijana Ledina, Jasna Đorđević, Milica Glišić, Nikola Čobanović, Marija Kovandžić, Snežana Bulajić

“…This study aimed to identify potential candidates for developing commercial bacterial cultures, which could be used to produce cheese with distinct sensory qualities and added value as a functional food product. A total of 83 LAB isolates were tested for their ability to grow under different salt concentrations and temperatures; their acidifying, proteolytic, and lipolytic activities; and their production of diacetyl and exopolysaccharides (EPSs). …”
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A Novel Process for Oleacein Production from Olive Leaves Using Freeze Drying Methodology by Christina Koutra, Efi Routsi, Panagiotis Stathopoulos, Eleftherios Kalpoutzakis, Marina Humbert, Olivier Maubert, Alexios-Leandros Skaltsounis

“…The proposed methodology aligns with circular economy principles and holds substantial potential for applications in pharmaceuticals, nutraceuticals, and functional food industries.…”
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Anti-Inflammatory Effect of By-Products from Haliotis discus hannai in RAW 264.7 Cells by Ho-Seok Rho, Hyang Kim, Jung-Ae Kim, Fatih Karadeniz, Byul-Nim Ahn, Ki-Ho Nam, Youngwan Seo, Chang-Suk Kong

“…In conclusion, by-products of H. discus hannai are suggested to possess notable anti-inflammatory potential which promotes the possibility of utilization as functional food ingredient.…”
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Antioxidant and hepatoprotective effects of Hypsizygus ulmarius polysaccharide on alcoholic liver injury in rats by Sudha Govindan, Angu Jayabal, Jayasakthi Shanmugam, Prasanna Ramani

“…The results indicate that HUP could be used as a functional food and may protect the biological system from oxidative stress through its antioxidant activity, thus having a significant protective effect on acute alcoholic liver injury.…”
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Effects of starter cultures on the metabolite profile, antioxidant activities, and anti-aging properties of tapuy lees by Edward Kevin B. Bragais, Paul Mark B. Medina

“…This research underscores the potential of tapuy lees as a functional food with antioxidant and anti-aging properties, suggesting its valuable role in promoting public health and preventing age-related diseases. …”
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Research Progress of Fatigue Evaluation and Foodborne Anti-sport Fatigue Components by Mengmin LI, Tao LIU, Ting LUO, Dou WANG, Changrong OU, Guiling YANG

“…Food-derived anti-fatigue agents, originating from diverse sources, possess substantial potential to alleviate these effects and hold broad prospects for development in functional food and healthcare sectors. This paper overviews biomarkers such as lactate, glycogen, lactate dehydrogenase, and urea nitrogen, which are intimately linked to the severity of exercise fatigue. …”
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Structural characterization and prebiotic potential of polysaccharides from Polygonatum sibiricum by Zihan Qi, Tiexiang Gao, Jingjing Li, Shuhan Zhou, Zhigang Zhang, Mingzhu Yin, Haiming Hu, Hongtao Liu

“…In summary, this study will help to promote the application of PSP as prebiotics in functional food and the medical industry.…”
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Genome-wide transcriptomics revealed carbon source-mediated gamma-aminobutyric acid (GABA) production in a probiotic, Lactiplantibacillus pentosus 9D3 by Nachon Raethong, Pitakthai Chamtim, Roypim Thananusak, Kanyawee Whanmek, Chalat Santivarangkna

“…GABA-producing probiotics present promising opportunities for developing functional foods. Carbon sources have been identified as a critical influence on GABA production. …”
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Effects of Cirsium japonicum var. maackii on avelliation of metabolic disease by improving insulin resistance by Hye-Bin Yoon, Yuseong Jang, Hyeon-Gi Paik, Hwal Choi, Jihye Choi, Jungkee Kwon

“…Therefore, CJE may have potential values as a functional food material for managing MetS.…”
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Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity by Zahra Tavakoli, Gholamreza Kavoosi, Roghayeh Siahbalaei, Javad Karimi

“…Therefore, Arthrospira can be considered a functional food with high nutritional quality and is imperative as an amylase inhibitor for diabetes management.…”
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Characteristics and Functional Properties of Bioactive Oleogels: A Current Review by Md. Jannatul Ferdaus, Niaz Mahmud, Sudipta Talukder, Roberta Claro da Silva

“…The three-dimensional structure of oleogels can protect and deliver bioactive compounds in functional food products. Bioactive compounds also affect the crystalline behavior of oleogelators, the physical properties of oleogels, and storage stability. …”
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Impact of artificial rice from Gracilaria sp. seaweed on Superoxide Dismutase (SOD) levels in prediabetic and diabetic patients by Purwaningsih Sri, Wahyu Ramadhan

“…Ultimately, this research opens a new avenue, suggesting that artificial rice can serve not only as a primary energy source but also as a functional food with potential antidiabetic properties…”
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Dioscin from Polygonatum sibiricum induces apoptosis and autophagy in Ishikawa human endometrial cancer cell and in vivo by Xiaoli Li, Runhui Ma, Zhijing Ni, Wei Wang, Kiran Thakur, Jianguo Zhang, Zhaojun Wei

“…Our data suggest the immense potential of dioscin for the development of functional food for EC and related medical application.…”
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Effects of Ubiquinol-10 on MicroRNA-146a Expression In Vitro and In Vivo by Constance Schmelzer, Mitsuaki Kitano, Gerald Rimbach, Petra Niklowitz, Thomas Menke, Kazunori Hosoe, Frank Döring

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Biochemical, dielectric and surface characteristics of freeze-dried donkey milk powder by Renu Garhwal, Anuradha Bhardwaj, Harish Kumar, Karnam Sangwan, Ankur Kumari, Bhavya, Manjjri Singal, Varij Nayan, Yash Pal, Tarun Kumar Bhattacharya, B. N. Tripathi

“…The potential of DMP as a leading candidate for the future of functional food is evident due to its exceptional functional and nutritive properties.…”
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UPLC-MS metabolite profiling and antioxidant activity of Sanghuangporus sanghuang extract by Weike Wang, Na Lu, Cheng Jiang, Guanping Chen

“…This pharmaceutical/food resource mushroom may serve as a novel substitute functional food for health-conscious consumers, given its promising source of phenolics and flavonoids. …”
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Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin by Jiamin Xu, Guangyi Kan, Juan Wang, Kefeng Yang, Xichang Wang, Jian Zhong

“…Abstract The encapsulation of curcumin in the emulsions has attracted much attention in functional food development. Herein, the fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins were explored for the delivery of curcumin. …”
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