Innovative uses of agricultural by-products in the food and beverage sector: A review by Hirpha Adugna Areti, Melkiyas Diriba Muleta, Lata Deso Abo, Abas Siraj Hamda, Ayele Assefa Adugna, Idosa Toyi Edae, Bulcha Jifara Daba, Rabira Lemessa Gudeta

“…The potential of agricultural byproducts, including peels, hulls, seeds, and pulp, as food additives, functional additives, and nutraceuticals is the primary focus of this review, which examines innovative applications. …”
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Secrets of Flavonoid Synthesis in Mushroom Cells by Jan Pukalski, Dariusz Latowski

“…They are considered valuable food additives with pro-health properties, and their sources have also been identified in other kingdoms. …”
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Research of the stability of low-calorie mayonnaises and development of their formulation by Majidova Nargiza, Bozorov Dilmurod, Rakhmonov Kakhramon, Akramova Parvina

“…The organoleptic indicators and physical-chemical characteristics of low-calorie mayonnaises with new types of food additives and thickeners have been established by offering optimal technological modes that ensure high quality and long-term preservation of low-calorie mayonnaises. …”
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Auricularia polytricha noodles prevent hyperlipemia and modulate gut microbiota in high-fat diet fed mice by Donglu Fang, Dan Wang, Gaoxing Ma, Yang Ji, Huihua Zheng, Hui Chen, Mingwen Zhao, Qiuhui Hu, Liyan Zhao

“…Auricularia polytricha possesses hypolipidemic effects and decreases lipid accumulation, leading to potential food additives for functional food processing. In this research, we explored the potential effects of A. polytricha noodles on hyperlipidemia and gut microbiota dysbiosis, and elucidated their possible regulatory mechanisms on lipid metabolism in high-fat diet (HFD) mice. …”
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Bioactive Compounds in Malanto (<i>Kalimeris indica</i>) Leaves and Their Antioxidant Characteristics by Jie Liu, Yu-Ting Zhao, Wen-Chien Lu, Ping-Hsiu Huang, Tuzz-Ying Song, Po-Hsien Li

“…With regard to current knowledge, new applications of natural antioxidants in the food industry include food additives, feedstuffs, food packaging materials, and nutraceuticals. …”
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Research Progress on the Classification, Function and Application of Pectin in Food Industry by Duoduo REN, Wei JIANG, Yinshi SUN, Jianbo CHEN, Mei HUA, Shanshan LI

“…Some specific sources of pectin can be used as natural multifunctional food additives, used as gelling agents, thickeners, emulsifiers, stabilizers, etc., and have been widely used in the food industry and have good development prospects. …”
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Research Progress in the Synthesis of Carbon Dots and Their Application in Food Analysis by Yuan Yu, Lili Zhang, Xin Gao, Yuanmiao Feng, Hongyuan Wang, Caihong Lei, Yanhong Yan, Shuiping Liu

“…This paper focuses on the optical properties, synthesis methods, and applications of CDs in food analysis and detection, including the recent advances in food nutritional composition analysis and food quality detection, such as food additives, heavy metal ions, foodborne pathogens, harmful organic pollutants, and pH value. …”
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Bio Discarded from Waste to Resource by Irene Dini

“…Cosmetic, pharmaceutical, and nutraceutical industries can use natural bioactive molecules as supplements and the food industry as feed and food additives. The bioactivities of phytochemicals contained in biowaste, their potential economic impact, and analytical procedures that allow their recovery are summarized in this study. …”
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Theoretical and practical aspects of risk communication in food safety: A review study by Farzaneh Vaseghi Baba, Zahra Esfandiari

“…The purpose of this study is to present FSRC as one of the key parts of risk analysis, its importance considering the prevalence of food contamination and recent crises related to food. Additionally, the stages of implementation of FSRC are mentioned. …”
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Confidence in organic food: a cross-country choice based conjoint analysis of credibility factors by László Bendegúz Nagy, Brigitta Unger-Plasek, Zoltán Lakner, Ágoston Temesi

“…The findings reveal that the country of origin, appearance, and packaging exert the most substantial influence on the perceived credibility of organic food. Additionally, price and the place of purchase were identified as factors that also impact consumer perceptions.…”
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Business potential of bioproducts from cactus pear waste in a semi-arid Mediterranean environment by Giuseppe Timpanaro, Vera Teresa Foti

“…The work, developed through secondary data and a survey of a sample of companies interested in adopting these food additives, shows interest in attributes such as proximity of production, absence of residues and contaminants, and willingness to support the local economy, for which a premium price is recognised.…”
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Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development by Fidel Toldrá, M-Concepción Aristoy, Mónica Flores

“…Nitrites and nitrates are authorised as additives for dry-cured ham in the Directive 2006/52/EC of 5 July 2006 that modifies previous Council Directive 95/2/EC on food additives other than colours and sweeteners. The effect of nitrate and its reduction to nitrite in controlling the lipid oxidation process during the ham ripening is very important for the development of the characteristic cured flavour. …”
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Progress on Structured Biosensors for Monitoring Aflatoxin B1 From Biofilms: A Review by Qi Wang, Qingli Yang, Wei Wu

“…Moreover, many biosensors have been applied to monitor AFB1 in biofilms in food. Additionally, in recent years, novel molecular recognition elements and transducer elements have been introduced for the detection of AFB1. …”
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Compositions based on enrichment of cotton and sunflower oil with pomegranate seed oil by Saminov X. N., Nazarov O. M.

“…Prepared oil compositions can be used in the preparation of various medicinal products and biologically active food additives depending on the acid content.…”
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Novel Technologies for Seaweed Polysaccharides Extraction and Their Use in Food with Therapeutically Applications—A Review by Silvia Lomartire, Ana M. M. Gonçalves

“…Through this review, techniques for seaweed polysaccharides extraction are reported, with studies addressing the advantages for human health from the incorporation of algal compounds as dietary supplements and food additives.…”
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Active Biodegradable Starch/PBAT-poly(butylene adipate-co-terephthalate) Film with <i>Eucalyptus citriodora</i> Essential Oil Incorporation by Juliano Zanela, Marianne Ayumi Shirai, Juliana Bonametti Olivato, Maira Casagrande, Cristian Medrado Canonico, Américo Wagner Júnior, Fabio Yamashita

“…Plastic pollution and the reduction in synthetic food additives are demands that emerge from consumers, leading to the development of biodegradable plastic materials. …”
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Bactericidal Activity of Black Pepper, Bay Leaf, Aniseed & Coriander Against Clinical Isolates by Fasiha Saeed, Naila Kanwal, Sayyada Ghufrana Nadeem, Shazia Tabassum Hakim

“…Since ancient times spices and herbs have been used as food additives and also as flavoring agents and possess antimicrobial activity against different micro organisms and food pathogens. …”
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Structural Characteristics and Multiple Bioactivities of <i>Volvariella volvacea</i> Polysaccharide Extracts: The Role of Extractive Solvents by Jun Wang, Changyu Zhao, Ping Li, Lei Wang, Songnan Li

“…These findings have important implications for selecting the appropriate extraction techniques to obtain functional polysaccharides with targeted bioactive properties as food additives.…”
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Preparation of meaty flavor additive from soybean meal through the Maillard reaction by Xianhui Huang, Peng Wang, Wenlin Xue, Jie Cheng, Fuming Yang, Dianyu Yu, Yongge Shi

“…The products of Mailard reaction have potential to be used in food additives.…”
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OIL CROP POMACE AS A POTENTIAL SOURCEOF PROTEIN AND DIETARY FIBER by SERGHEEVA, Elena, NETREBA, Natalia

“…The review presents physicochemical parameters of protein concentrates, isolates, and dietary fibers, which are actively used for valuable food additives production, used as low-calorie ingredients or texture stabilizers in the formulations of various food products.…”
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