Edible plant-derived nanoparticles (epdNPs) represent an emerging frontier in nutritional science and nanobiotechnology. These vesicle-like structures, naturally enriched with lipids, proteins, nucleic acids, and phytochemicals, demonstrate remarkable stability in gastrointestinal environments and enable targeted delivery of bioactive cargo. Accumulating evidence reveals their multifaceted biological functions, including anti-inflammatory, antioxidant, microbiota-modulating, and metabolic regulatory effects, underscoring their potential to prevent lifestyle-related diseases and redefine the health-promoting mechanisms of plant-based diets. Their intrinsic safety, biocompatibility, and cost-effectiveness further highlight their translational promise for functional food innovation. Yet, critical challenges—such as compositional heterogeneity, scalable production, and preservation—must be overcome before clinical and industrial application. This review synthesizes current advances in the characterization, bioactivities, and preparation of epdNPs, while outlining their potential as next-generation functional food ingredients. Future efforts to establish standardized methodologies and mechanistic insights will be pivotal to unlocking their full impact on human health.

Rare sugars such as d-allulose (Alu) provide benefits including low calories and prebiotic potential, but their low glass transition temperatures make spray-drying challenging. In this study, dextrin-based additives—such as maltodextrins (MDs) with dextrose equivalents (DEs) of 25, 11, and 4, as well as resistant maltodextrin (RMD)—were used to evaluate the spray-drying performance of powders containing Alu and d-fructose (Fru). Solutions with each additive at ratios of 30:70, 20:80, and 10:90 were spray-dried at 140 °C. Powder yield, moisture content, particle size, density, flowability, wettability, dissolution kinetics, and hygroscopicity were analyzed. For RMD and MD (DE = 11) exhibited favorable yields; notably, RMD yielded over 50 % even with Alu, which has a low glass transition temperature, at a loading exceeding 80 %, while MD (DE = 4) produced yields below 40 %. RMD-based powders showed high yields and good dissolution but increased hygroscopicity, indicating a trade-off between performance and stability.

This study aimed to clarify the effect of freeze-concentrated glass transitions on the shattering behavior of frozen cabbage leaves. A single impact was applied to frozen leaf samples at various temperatures using a free-falling force gauge. Shattering was not observed at −10 ºC. The number and mean area of fragments increased and decreased logarithmically, respectively, with decreases in temperature over the range of −15 to −40 ºC. The number and mean area of fragments observed at −50 ºC were slightly lower and higher, respectively, than those expected based on the trend seen at higher temperatures. Calorimetric analysis demonstrated that the freeze-concentrated glass transition of cabbage extract occurred at −42 ºC. Rheological analysis demonstrated that the freeze-concentrated glass transition of hydrated pectin occurred at −11 ºC. Freeze-concentrated glass transitions will have affected the shattering characteristics of frozen cabbage leaves.

Japanese strawberries are highly valued for their exceptional flavor, driving rapid growth in both domestic and export markets. However, because strawberries are extremely delicate and susceptible to damage from vibrations and temperature fluctuations during distribution, a simple, non-destructive firmness evaluation method is needed. To address this, we developed a portable fluorescence measurement system utilizing chlorophyll autofluorescence spectra and single-point measurement with a compact spectrometer and blue LED. The 61-g device enables field use, and linear regression of 700–840 nm fluorescence intensity achieved strong correlation with measured firmness (R = 0.90), demonstrating its effectiveness for postharvest quality evaluation.

This study investigated the relationship between starch gelatinization, water mobility, and viscosity development in roux-based sauces prepared with wheat flour, rice flour, and potato starch combined with water, milk, or soy milk. We integrated differential scanning calorimetry (DSC), time-domain nuclear magnetic resonance (TD-NMR) relaxometry, and rapid visco analysis to characterize structural changes during roux and sauce preparation. DSC confirmed that starch gelatinization occurred during sauce preparation but not during roux preparation. TD-NMR analysis at 25 °C revealed that potato starch exhibited markedly longer T₂ relaxation times and highest viscosity in water-based systems after cooling from 95 °C, reflecting a loose network with high water mobility. Protein-water interactions in milk and soy milk reduced T₂ values and viscosity (60–70 % reduction) as proteins competed for water. The rice flour-soy milk combination demonstrated a comparable texture to conventional formulations, offering a promising allergen-free alternative for individuals with wheat and dairy allergies.

A standardized extract of Asparagus officinalis stem (EAS) has shown anti-inflammatory effects. Many central nervous system (CNS) disorders are associated with neuroinflammation. Microglia play an important role in the immune response in the CNS. However, no therapeutic agents targeting microglial regulation have been successfully translated into clinical practice. Therefore, we investigated the effects of EAS on microglial function and CNS health. EAS suppressed the expression of interleukin 1β (Il1b) and inducible nitric oxide synthase (inos) in lipopolysaccharide (LPS)-stimulated microglia while promoting the expression of heat shock protein 70 (Hsp70) and vascular endothelial growth factor a (Vegfa). The EAS-induced suppression of Il1b and inos was mediated by the inhibition of NF-κB activation, whereas the upregulation of Hsp70 and Vegfa was associated with the activation of heat shock transcription factor 1. Additionally, EAS alleviated depression-like behaviors in LPS-administered mice. Our findings suggest the potential therapeutic benefits of EAS for CNS disorders.

Melatonin (N-acetyl-5-methoxytryptamine, MT) is known to play diverse regulatory roles in fruit ripening and senescence. However, its involvement in avocado ripening remains unclear. This study investigated the effects of exogenous MT application (0.1 and 0.5 mM) on ethylene biosynthesis and cell wall metabolism in ‘034’ avocado fruit stored at 22 ± 1 °C and 75–80 % relative humidity. Treatment with 0.5 mM MT (immersion for 2 hours) significantly suppressed ethylene production and reduced the respiration rate. In addition, MT treatment effectively delayed fruit softening by moderating the activities of pectin methylesterase (PME), polygalacturonase (PG), and cellulase (Cx). These results demonstrate that MT can slow ripening-associated physiological and biochemical changes, suggesting its potential as a postharvest strategy to extend the shelf life of avocado fruit.

We investigated the effects of four catechins, (-)-epicatechin (EC), (-)-epicatechin gallate (ECg), (-)-epigallocatechin (EGC), and (-)-epigallocatechin gallate (EGCg), on intracellular accumulation of 5-aminolevulinic acid-induced protoporphyrin IX (ALA-PpIX) in human lung adenocarcinoma cell line, A549, cultured in vitro. The extent of ALA-PpIX accumulation followed the order: ECg > EGCg > EGC > EC ≈ no catechin (ALA alone). Furthermore, fluorescence imaging of ferrous ions (Fe²⁺) using Mito-FerroGreen indicated that catechins chelated intracellular Fe²⁺, with chelating ability ranked as ECg > EGCg > EGC > EC. Accordingly, ECg and EGCg notably enhanced ALA-PpIX accumulation, presumably due to their higher ability to chelate intracellular Fe²⁺. However, the order of enhancement of ALA-based photodynamic therapy (ALA-PDT) efficacy among the catechins did not correlate to the order of intracellular ALA-PpIX accumulation. This discrepancy may be attributable to the scavenging of singlet oxygen generated from ALA-PpIX under LED light irradiation by the catechins.