Packaging maintains quality and decreases food loss and waste (FLW); however, it creates environmental problems such as climate change. This review elucidates the contributions of packaging to the environmental impacts of the life cycle of foods and supports environmentally proper packaging that maintains the quality of foods and minimizes FLW. Many studies report that the food production stage is the most relevant process. This shows that additional production compensating for the FLW can increase the environmental burdens, and FLW reduction by packaging decreases the burden of the food life cycle. The lower the energy density of food (kcal/100 g) is, the greater the contribution of packaging. This supports decision making on which stages we should prioritize to minimize the environmental impacts. Food packaging systems requires environmentally optimized packaging that balances the direct (i.e., environmental burden for packaging production) and indirect (i.e., reduction in FLW and FLW-related environmental burden) influences.

Brain insulin resistance has emerged as a significant etiological factor in various neurodegenerative disorders (NDs), contributing to pathological hallmarks such as protein aggregation, oxidative stress, and neuroinflammation. This review examines the mechanisms by which distinct flavonoid subclasses – anthocyanins, flavanols, flavanones, flavones, isoflavones, and flavonols – from phytochemical extracts enhance neuronal insulin sensitivity and maintain synaptic plasticity to mitigate pathophysiological processes driving NDs. We elucidate key molecular pathways, focusing on insulin-regulated PI3K/AKT signaling cascade and its downstream effects on GSK3β activity, autophagy, apoptosis, and neuroinflammation. Furthermore, we evaluate nanoencapsulation technologies as an advanced drug delivery system designed to improve the bioavailability and blood-brain barrier (BBB) permeability of various flavonoids. Overall, plant flavonoids emerge as promising compounds for addressing NDs, particularly when coupled with innovative pharmacokinetic strategies to enhance their efficacy.

Edible insects are considered alternative food resources; however, few studies have examined their nutritional composition, safety, and functionality. We previously investigated the nutritional values of proteins and lipids in some edible insects commercially available in Japan. Migratory locusts (Locusta migratoria) and silkworms (Bombyx mori) contained high levels of α-linolenic acid in both neutral lipid and phospholipid forms. In rats, migratory locusts favorably altered the plasma fatty acid profile and improved lipid metabolism. However, the amino acid score and digestibility of edible insect proteins were lower than those of conventional protein materials, and chitin, also abundant in edible insects, influenced the net nitrogen-to-protein conversion factors and true protein contents. Although some edible insects are potential food resources, but they require more developed nutritional and functional evaluation and labeling for their widespread use and future application.

The “Foods with Function Claims” system is a notification system that allows health claims to be labeled on products. Businesses have taken advantage of this system to promote research on lactic acid bacteria and bifidobacteria. As a result, more than 40 strains of lactic acid bacteria and bifidobacteria are currently granted health claims under this system. This review comprehensively presents the health functions and mechanisms of these lactic acid bacteria and bifidobacteria. To promote health claims, confirmation of effects in human clinical trials and estimation of their mechanisms are required as evidence. The accumulation of such concrete evidence is considered important to elucidate this complex and influential interaction. From these perspectives, the “Foods with Function Claims” system is considered to make an important contribution to their industrial use as well as to elucidating the roles of microorganisms in their hosts.

This study examined the molecular interactions of tea polyphenols, particularly catechins and theaflavins, with phospholipid-based systems, including liposomes and micelles, to elucidate the underlying mechanisms responsible for the health benefits associated with green and black tea consumption. The results demonstrate that (–)-epicatechin gallate and (–)-epigallocatechin gallate have a higher affinity for liposomes than (–)-epicatechin and (–)-epigallocatechin. This suggests that the presence of a galloyl moiety in these compounds enhances their interactions with lipid bilayers. Among the four theaflavins, theaflavin-3-O-gallate exhibited unique interactions with both liposomes and cholic acid micelles. Thearubigins, which are the main components of black tea infusions, have been found to interact with phospholipids, leading to various biological activities, such as inhibition of cholesterol uptake, astringency, increased systemic circulation, and antibacterial and antiviral effects. In conclusion, the polyphenols in tea infusions come into contact with the surface of phospholipids in the cell membranes or micelles, physically changing these assemblies and impacting their subsequent physiological effects.

Glutamine is the most abundant amino acid in the human and many other mammalian plasmas. Glutamine operates at multiple levels within intestinal cells, including intestinal epithelial cells, goblet cells, paneth cells, and immune cells in the intestinal mucosa, demonstrating its role in fostering both innate and adaptive immunity and its connections with the gut microbiome. This review introduces the potential mechanisms by which the glutamine functions as an intermediary between the gut microbiota and immune system, through changes in the intestinal microbiota and activation of toll-like receptors (TLRs) as well as the mTOR signaling pathway. Glutamine supplementation could increased proliferation and differentiation of T cells, as well as stimulation of secretory IgA (sIgA) secretion, thus contributing to a strengthened intestinal immune response. Studying the glutamine functions among the gut microbiota and immune system will provide ideas and perspectives for maintaining and maximizing intestinal health.

Osteoporosis is a chronic systemic skeletal disease that mainly affects postmenopausal women and older men, and is characterized by the destruction of bone tissue microstructure, reduced bone content, and a tendency to fracture. Nutrients provided by food are necessary for human survival, and at the same time, the various components of food act back on the human body, affecting its health status. Recent studies have shown that whole grain nutrition is beneficial in relieving osteoporosis and improving bone health. This review focuses on the beneficial effects of dietary pattern including whole grains on bone mineral density and the classical mechanisms of whole grain-enriched diet in regulating bone resorption and bone formation. Whole grain nutritional interventions might offer new possibilities for the prevention and treatment of osteoporosis.

Walnuts are consumed worldwide as healthy food and are rich in functional components. There are several species of walnuts including Japanese native walnuts. It is well known that native walnuts contain more phytochemicals than cultivated ones. Therefore, the composition of the beneficial components found in native walnuts is of scientific interest. This review aimed to summarize the recent findings and potential uses of native walnuts, including their (1) use as food, (2) functional components (general composition, fatty acids, peptides, phytosterols, tocopherols, polyphenols, and other components), and (3) health-related prospects. Through this review, unexpectedly, we found that even though many are interested in the health benefits of Japanese native walnuts, which have functional components much differ to cultivated species, there is limited information on their contents. This review suggests a need to clarify the detailed amounts of these components.

The prevalence of allergic diseases has been increasing worldwide. Allergy is known to be linked to lifestyle and diet. Docosahexaenoic acid (DHA) is an n-3 long-chain polyunsaturated fatty acid found in oily fish and microalgae. DHA is of great interest due to its various beneficial effects on the well-being and health of humans. Furthermore, a number of studies indicate a link between DHA and allergy. This review aims to describe the involvement of DHA in allergy development and allergic responses. Evidence-based research in humans indicates a potential protective effect of DHA consumption on allergy development although it is still controversial. Additionally, DHA has been demonstrated to possess antiallergy activity in laboratory animals and cell-based assays. Recent mechanistic investigations have suggested that not only DHA but its metabolites can be promising agents to prevent the incidence of allergic disease and attenuate allergic symptoms in the near future.

Soybean, a staple crop, is a source of high-quality protein and, thus, has broad prospects in the food industry and other fields. This review first introduces common soybean protein products and then elaborates on the safety and biological activity of soybean protein. In addition, excellent processing characteristics are introduced and an example of the comprehensive utilization of soy protein is given. Soybean peptides are an essential extension product in the soybean processing chain. Hence, this paper also introduces soybean peptides' biological activity. Moreover, traditional, and novel techniques for processing soybean protein isolate and peptides are compared in terms of their advantages and characteristics, and new ideas are proposed for their green production on an industrial scale. It is hoped that the analysis and innovative concepts proposed in this work will promote the healthy development of the soybean protein industry chain.

This article reviews different studies on the gelation mechanisms and network structural characteristics in polysaccharide gels at the different length scales of observation: macroscopic, microscopic, and molecular. Rheological and micro-DSC (Differential Scanning Calorimetry) measurements represent the macroscopic viewpoints on the gelation of pure kappa-carrageenan (KC), iota-carrageenan (IC) and KC/IC mixtures. Microscopic rheological properties observed using particle tracking experiments have been used to elucidate the formation of heterogeneous networks of KC-rich and IC-rich domains in mixed KC/IC gels, and facilitate observations of their aging process. Nuclear magnetic resonance (NMR) relaxation time measurements provide information on the tumbling motion and local mobility; these molecular-level experiments are presented for agar, agarose, native gellan and deacylated gellan chains. NMR diffusion measurements of gelling and probe polymers give insights into the conformational changes, aggregation and network formation, and aging mechanisms, and are presented for all studied polysaccharides.

The first taste sensor was developed 30 years ago, and its use has become widespread in the food and pharmaceutical industries. Numerous efforts have been made to improve taste sensor technology since that time. Now, over 600 taste sensors are used around the world to quantify and visualize the taste of food. In this article, we first explain the mechanisms underlying the operation of taste sensors and how they respond to the five basic sensations of taste. A taste map of beers that presents their taste in a visual manner will be introduced as a typical application of the taste sensors used in the food industry. We then discuss the ability of the taste sensor to detect taste interactions, such as bitterness-suppressing effects as well as attempts to produce tasty low-calorie foods. Recent attempts to visualize personal preferences and the dynamic changes in the taste of food during chewing using the taste sensor are also explained. The environment surrounding taste sensors and the taste sensors themselves have progressed considerably, with new food services appearing constantly. We are entering an era where we can increase our enjoyment of eating.

Portable glucose meter (PGM) has played vital roles in the field of medicine, with advantages of accurate and quantitative results, portability, easy operation, and low cost. Recently, more and more researchers have extended the application of PGM in detecting foods contaminations. In this paper, a review of the application of PGM based on target recognition elements, such as antibody–antigen reaction, molecularly imprinted polymer, nucleic acid hybridization, enzyme recognition, and click chemistry, and amplification strategies in food safety and contaminant analysis are described in detail. The future development of the application of glucose meters in food safety supervision is also discussed.

Polyphenols are commonly present in natural plants and serve as health benefiting food compounds. The health benefits and the metabolites of polyphenols have not yet been fully investigated because of lack of information about their bioavailability. This review was based on the previously reported literature focusing on the absorption and tissue accumulation of polyphenols. Furthermore, the physiological roles and the influx/efflux route(s) of non-absorbable polyphenols in the intestinal membrane were discussed.

Food chemistry and biochemistry of enzymatic browning are reviewed with a focus on the author's research and recent information. Enzymatic browning is categorized into two types, immediate and delayed, according to the time required for browning. Apple browning has been extensively examined as an example of the former. The enzyme polyphenol oxidase (PPO) and its substrate polyphenols are separated into plastids and vacuoles, respectively, in cells. Disruption of this compartmentation by cutting, crushing, wounding, and physiological disorders allows interaction of the enzyme and substrate, and the reaction starts to turn brown. For the immediate type of enzymatic browning, regulation of oxidative polymerization of phenolic compounds by PPO is essential to inhibit browning. Browning of cut lettuce and mung bean sprouts are described here as the delayed type, in which phenylalanine ammonia-lyase (PAL) is induced during storage and phenolic compounds are synthesized de novo. The formed phenolic compounds are successively oxidized by PPO to turn brown. Regulation of PAL induction is crucial to inhibit this type of browning. Treatments with mild heat shock and cinnamaldehyde are described here as physical and chemical methods, respectively, to repress PAL induction and browning.

The physical properties of foods related to mastication and swallowing are explained. The maximum velocity, V_max, obtained by the ultrasonic pulse Doppler method, and the time required for the bolus to flow in the pharynx, t₂>, obtained by acoustic swallowing sound, are considered to be good predictors of aspiration risk. For thickener solutions, the viscosity, µ, especially that measured at a shear rate of 20–30 s⁻¹ and above, can be a suitable index for liquid-type care foods for people with difficulties in swallowing. The ‘hardness’ is considered to be the most suitable index for semi-solid care foods among the parameters obtained by texture profile analysis (TPA). The V_max and t₂> can be interpreted as “cohesiveness (i.e., ease to form bolus)” of food from the viewpoint of the flow velocity distribution in the pharynx. On the other hand, ‘cohesiveness’ obtained by TPA does not reflect the ease of forming a bolus of food.

This article reviews the research progress of non-thermal disinfection technologies in food and introduces the principles of non-thermal disinfection technologies such as ultra-high pressure, ozone, acid electrolyzed water, irradiation, magnetic sterilization, high-pressure carbon dioxide, and natural antibacterial. We discuss the characteristics and application progress of non-thermal disinfection technologies in food processing and analyze their development trend based on their application and promotion in food processing and storage.

Microgels are defined as discrete gel particles with sizes ranging from several micrometers to tens of micrometers. Although they are recognized as an impurity that appears during polymer synthesis, microgels have attracted attention mainly as a rheology control agent for paints. However, they are also expected to be used as a texture modifier in the field of food science. Specifically, they can be used as a fat analogue in processed foods. In this review, based on their classification, research examples of the different methods used for producing microgels are given. Moreover, as an example, a study on agar microgels obtained by applying an emulsifying system to low-oil mayonnaise is described in detail.

In 2015, the Consumer Affairs Agency of Japan launched a new food labeling system known as “Foods with Function Claims (FFC).” This system allows food businesses to independently evaluate the safety and scientific evidence for the food they sell and responsibly label its functionality. To date, the following amendments to the FFC guidelines have been made in relation to fresh foods: the addition of a statement that a portion of the recommended daily intake can be taken, simplification of registration materials, the development of a Q & A section, the inclusion of mild disease range in clinical trials, and clarification of the treatments of pharmaceutical ingredients. In addition, a new guideline for post-checking has been put into operation.

Abstract: In recent years, sous vide (SV), or vacuum cooking, has been used to prepare foods and beverages by both food industries and restaurants worldwide. SV is considered a transformation of traditional cooking into a more nutritionally, healthier cooking. SV has the advantages in precise control of heating temperature and time, to improve quality, color, flavor, and nutritional value of food. In this review, we first describe the research progress in SV technology, concerning food quality (e.g., texture, color, flavor), nutrients (e.g., lipids, proteins, vitamins) food safety, and feasibility. Meanwhile, we also address the challenges and perspectives of this new food processing technique.