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Natto, a traditional soy food fermented by Bacillus subtilis, is made by steaming or cooking soaked soybean seeds, inoculating them with the bacteria, and then letting them sit for an incubation period. Natto soya has grown popular because of its nutritional importance and health advantages. As a result, farmers have more opportunities, thanks to the natto soybean market. For the natto soybean market to remain stable and grow, improved soybean cultivars with enhanced natto quality traits are essential. Natto’s high-quality attributes are influenced by the bacteria strain, processing parameters, and soybean variety. Natto has a specific flavor and aroma with a slimy, sticky consistency. Natto possesses various therapeutic potentials and contains a range of essential nutrients and bioactive compounds, i.e., nattokinase, soybean isoflavone, γ-polyglutamic acid, vitamin K2, and biogenic amines. Bacterial species, processing conditions, and cultivars of soybean determine the quality characteristics of natto. Natto food is higher in menaquinone-7 and contains 100 times more menaquinone-7 than most cheeses. The present review highlights the production technology, microbiology, nutritional composition, and therapeutic potentials of natto.

The current research investigated the nutritional composition of wheat and corn bran hydrolysates and their impact on bread quality. For this purpose, in the 1st phase wheat and corn bran were subjected to hydrothermal treatment as a pretreatment (at 121 °C for 45 min) to obtain hydrolysates. In the 2nd phase wheat and corn bran hydrolysates was characterized for their chemical composition, antioxidant potential and functional quality. Wheat bran hydrolysates were richer in protein (11.63 ± 0.13%), ash (2.16 ± 0.04%), and nitrogen-free extract (57.66 ± 1.42%), whereas corn bran hydrolysates contained higher fat (5.47 ± 0.07%), fiber (11.79 ± 0.09%), and moisture (16.32 ± 0.15%). Both wheat and corn bran hydrolysates revealed strong antioxidant potential however, wheat bran hydrolysates were richer in phenolic and flavonoids, whereas corn bran hydrolysates showed higher radical scavenging and reducing power activities. In the 3rd phase, bread was prepared using wheat flour and wheat and corn bran hydrolysates in treatments T0, T1, and T2, and subsequently evaluated for structural, textural, and sensory attributes. Structural analysis using FTIR and SEM indicates the incorporation of bran hydrolysates altered the gluten matrix, by introducing diverse functional groups and modifying the bread’s microstructure. Textural analysis showed greater firmness in wheat bran hydrolysate bread (T1), which also received the highest sensory scores and overall acceptability. Thus, the results elucidated the potential of wheat and corn bran hydrolysates to improve the nutritional, structural, and sensory quality of bread for functional food applications.

Agriculture waste is rising continuously across the globe due to enormous industrial, food processing, and household activities. Proper valorization of this waste could be a promising source of various essential bioactive and functional ingredients. Okara is a major residue produced as result of soybean processing and has a rich nutritional profile. The nutritional profile of okara is affected by the processing conditions, variety, pre‐treatment, post‐production treatments, and processing techniques. Owing to the high fibers, lipids, proteins, and bioactive components, it is being used as an essential industrial ingredient in various food processing industries. The prebiotic potential and nutritional profile can be increased by various techniques, that is, enzymatic, chemical, biotransformation, high‐pressure microfludization, and fermentation. The prebiotic potential of okara makes it suitable as a therapeutic agent to prevent a variety of metabolic disorders such as diabetes, obesity, hypercholesterolemia, and hyperlipidemia. The current review highlights the structural, nutritional, functional, therapeutic, and industrial applications of okara. This review emphasizes the prebiotic potential and nutritional profile of okara as well as different processes used to increase the nutritional profile of okara. The prebiotic potential of okara makes it a suitable therapeutic agent to prevent a variety of metabolic disorders such as diabetes, obesity, hypercholesterolemia, and hyperlipidemia. The current review highlights the structural, nutritional, functional, therapeutic, and industrial applications of okara.

Chia (Salvia hispanica) seeds are oilseeds, often known as pseudo-cereals, which contain a variety of nutrients, including macro and micronutrients, as well as health aids; consequently, they could be classified as a nutraceuticals food. The seeds are a wonderful source of phenolic compounds like rosmarinic acid, caffeic acid, protocatechuic acids, quercetin, and myricetin. According to studies, chia seeds have a high nutritious content of protein (18-24%), fiber (30-34%), and a variety of fatty acids. Chia seeds also have a variety of minerals and vitamins and shown to have beneficial effects in the treatment of hypertension, diabetes, and dyslipidaemia, as well as acting as an antioxidant, anti-anxiety, laxative, anti-depressant, analgesic, and strengthen the immune system. Due to its presence of minerals, lipids (omega-3), fibers, proteins, and antioxidants in chia seed and its health benefits, it has now grabbed the attention of many food industries and educators. The present review article highlights the nutritional composition, phytochemical profile, and therapeutic potentials like cardio-protective, diabetes-controlling, immune boosting, and antioxidant action in detail.

Despite their serious disadvantages, which include higher upfront costs, the possibility of malfunctions due to corrosiveness, and a negative impact on the organoleptic properties of the food and possibly its nutritional importance, conventional antibacterial techniques such as pasteurization, pressure preparation, and radioactive substances are also valid as synthetic antiseptics, in fact, reduce bacterial growth in food to varying degrees. Most importantly, these cleaning techniques remove all contaminants, including various (often helpful) microorganisms found naturally in food. One potential solution to some of these issues is bacteriophage bio-control, a common and inexpensive method that uses lytic bacteriophages taken from the environment to selectively target harmful bacteria and eliminate significantly reduce their stages of feeding. It has been claimed that using bacteriophages on food is a novel way to prevent the growth of germs in vegetables. This review highlights the role of bacteriophages in food safety and their advantages in detail.

Nutraceuticals are dietary supplements produced from food sources that are intended to improve health through immune system modulation or by helping to prevent and treat a variety of ailments. Their anti‐inflammatory, immunomodulatory, and antioxidant qualities are well recognized. In certain instances, they even show direct microbiological efficacy against viral infections. Because of their special capacity, they may be able to help slow the spread and effects of very infectious illnesses, such as pandemics like COVID‐19. Nutraceuticals work well against viral infections because of a number of intricate processes. Reducing the harm that infections do to the immune system is one of the main effects. Nutraceuticals have the power to stimulate and activate the immune system, improving the body's capacity to identify and eliminate infections. Additionally, they are essential in reducing oxidative damage, which can result in serious consequences and is frequently intensified during viral infections. Nutraceuticals also strengthen immunity by promoting regulatory T cell differentiation and proliferation, which is crucial for preserving immune system homeostasis and limiting hyperinflammatory reactions. They control the production of proinflammatory cytokines, which helps to avoid cytokine storms during viral infections that may seriously harm tissue. This regulation lowers the danger of hyperinflammation and enhances overall results by supporting a balanced immune response. Through a number of biochemical mechanisms, nutraceuticals can strengthen the body's defenses against viral infections. They promote a more effective and efficient immune response by regulating immune cell activities, oxidative stress reduction, and antioxidant pathway activation. Furthermore, by interacting with different cellular signaling pathways, nutraceuticals can affect the synthesis and function of important immune components. This study clarifies the molecular processes behind the immunomodulatory effects of nutraceuticals, highlighting their crucial role in both treating and preventing viral infections. Nutraceuticals are nutritional supplements produced from food that improve human health by regulating immunity or preventing and curing certain illnesses. They have antioxidant, anti‐inflammatory, immunomodulatory, and occasionally direct microbiological activity against viral infections. They may be highly contagious and readily transmitted and might act as a causative agent for pandemics such as COVID‐19.

In the rapidly evolving gut and gastroenterological research field, postbiotics, a fermentation byproduct, are emerging as a cutting-edge alternative in the nutraceutical and pharmaceutical environment. These functional bioactive components, which include muropeptides, extracellular polymeric substances (EPS), teichoic acids, polysaccharides, cell-free supernatants, short-chain fatty acids, enzymes, bactericidal antibiotics, and vitamins, play an important role in immune system development. This review explores the intricate pathways through which gut microorganisms produce metabolites that contribute to the health-promoting properties of postbiotics. Postbiotics have a variety of appealing qualities, including anticancer, antibacterial, and immunological actions. Their multiple effects include influencing immunological responses, decreasing cancer cell growth, and preventing bacterial infections. Their presence in dairy and plant-based meals is noteworthy, as it provides a perfect matrix for fermentation and a varied range of antibacterial chemicals. This article delves into enhancing understanding of the concept of therapeutic properties of postbiotics in promoting human health.

Globally, the consumption of ultra-processed foods (UPFs) has become increasing rapidly, raising concerns about its potential impact on human health. With a particular emphasis on how UPF intake contributes to obesity and non-communicable diseases (NCDs), this review highlights the effect of UPF consumption on the well-being of both normal-weight and overweight people. Our review begins by defining Food processing and their categorization based on the degree of processing, emphasizing their ingredients and additives. The nutritive composition of UPFs is examined and emphasizes their high levels of trans fats, sugars, and salt which often contribute to excessive calorie intake and poor dietary quality. A notable decrease in k, mg vitamin A, C, D, E, B12, B3, zinc, and P was found, with the rise in UPF consumption and also associated with tendencies toward an inadequate dietary intake of micronutrients. This review further describes the adverse metabolic effects of UPFs, including weight management challenges, addiction-like eating behaviors, and increased risks for chronic diseases like CVD, cancer, and metabolic disorders. These findings highlight the need for increased awareness and strategy interventions to promote healthier dietary patterns, addressing both individual and societal factors contributing to the rising prevalence of UPF intake.

Recently, there has been a significant rise in interest in the application of dietary fiber in health maintenance and illness control. Cardio-metabolic disease has reached pandemic proportions across the world. Dietary fiber consumption can reduce the risk factors related to Cardiometabolic Disorders (CMD). Psyllium, particularly its husk, is a popular dietary fiber supplement that is frequently used to improve cereals and other food items. The effects of psyllium on bile acid absorption, suppression of fatty acid absorption, and modification of glucose metabolism are the processes responsible for its effectiveness. Psyllium also exhibits antioxidant and anti-inflammatory properties, which support its involvement in preventing diabetes-related problems. Psyllium's capacity to lower uric acid levels increases its potential cardiovascular advantages. This review highlights the psyllium's nutritional composition, food application, and ethno-medicinal effect in detail.

Hylocereus undatus, occasionally referred to as the dragon fruit or white‐fleshed pitaya, is a rich in nutrients fruit appreciated because of its colorful look and health benefits. It is inexpensive in calories but packed with minerals like iron, magnesium, and calcium in addition to essential nutrients like vitamin C and B vitamins. Similarly rich in dietary fiber, particularly promotes gut wellness and improves digestion, is pitaya. It additionally contains antioxidants, such as phenolic compounds, flavonoids, and betalains, which help with scavenging free radicals and reducing the detrimental effects of oxidative stress on the human body. The substantial amount of betalains in Hylocereus undatus phytochemical composition is notable because it contributes to the plant's anti‐inflammatory and antioxidant properties. There has been an association among these phytochemicals and a decreased likelihood of contracting long‐term conditions such as diabetes, cancer, and cardiovascular disease. Omega‐3 fatty acids and omega‐6 fatty acids, in particular, that reduce cholesterol levels while improving blood circulation, are plentiful in the fruit's seeds and are beneficial to heart wellness. The objective of this review is to highlight the nutritional profile, phytochemical and health benefits of Hylocereus undatus in detail. It is useful against many health illnesses including diabetes, obesity, hyperlipidemia, and cancer. It has strong antioxidant activity and antimicrobial potential against a wide spectrum of microbes. Furthermore, various studies have proved that its extract has effective hepatoprotective, cardiovascular, and immunological perspectives. It has various applications in the field of food processing, pharmacy, value addition, and nutraceuticals.