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Liposomes have emerged as versatile carriers in the food industry due to their amphiphilic structure, biocompatibility, and ability to encapsulate both hydrophilic and lipophilic bioactive compounds. They offer promising benefits by enhancing the solubility and bioavailability of food ingredients such as vitamins, polyphenols, carotenoids, peptides, and omega-3 fatty acids. However, liposomes in aqueous form often suffer from poor stability, leakage of encapsulated compounds, and sensitivity to environmental conditions. To address these challenges, hybrid delivery systems have been developed by incorporating liposomes into various solid or semi-solid encapsulation matrices such as nanofibers, particles, cast films, hydrogels, and emulsions. These combinations can offer synergistic advantages, including improved structural integrity, enhanced protection during processing and storage, extended-release profiles under digestive conditions, and versatile applicability across different applications. This review comprehensively discusses liposome structure, preparation methods, and their incorporation into various encapsulation matrices, focusing exclusively on food-grade ingredients. It highlights recent advancements in hybrid liposome-based systems tailored for food applications, with an emphasis on their functional performance and delivery efficiency. Overall, these hybrid systems hold great promise for developing next-generation functional foods with improved health benefits and shelf stability.

Curcumin, a bioactive polyphenol from turmeric, faces significant challenges in food and pharmaceutical applications due to its poor water solubility, low stability, and limited bioavailability. In this study, curcumin–lecithin complexes (phytosomes) were spray-dried using maltodextrin as the carrier polymer to produce free-flowing powders with improved physicochemical properties. The powders were characterized based on moisture content, particle size, morphology, curcumin loading, thermal behavior, and stability under simulated gastrointestinal and thermal conditions. The lecithin–curcumin complexes exhibited high entrapment efficiency (up to 94%), a predominantly amorphous structure, and improved thermal and digestive stability compared to free curcumin. Particle size and wettability were influenced by carrier and curcumin ratios, with maltodextrin enhancing powder flowability and apparent solubility. Morphological analyses revealed spherical particles with core–shell structures, confirming successful complexation. The complexes protected curcumin from degradation at intestinal pH and elevated temperatures, highlighting their potential for enhanced bioavailability. These findings demonstrate that spray-dried curcumin–lecithin complexes with maltodextrin carriers offer a promising strategy to overcome curcumin’s solubility and stability limitations, supporting their application in functional foods and pharmaceuticals.

Over the past two decades, escalating climate crises, geopolitical conflicts, and pandemics have intensified the frequency and severity of disasters, exposing severe vulnerabilities in global food systems. In this pressing context, disaster nutrition emerges as a vital domain of intervention. However, existing academic literature and field practices often address this topic through fragmented, single-axis perspectives. Nutritional physiology, food technology, humanitarian logistics, and policy–ethics frameworks tend to progress in parallel yet disconnected tracks, which results in a lack of holistic models that adequately reflect field realities. The urgency of this issue is underscored by the latest global data. In 2023 alone, disasters resulted in over 86,000 deaths, a significant increase from the preceding two-decade annual average. Furthermore, the 2025 Global Report on Food Crises reveals that 295.3 million people faced high levels of acute food insecurity in 2024, marking the sixth consecutive year this number has risen. This escalating crisis highlights the inadequacy of fragmented approaches and necessitates the development of an integrated framework for disaster nutrition. To address this fragmentation, this study redefines disaster nutrition as a multi-layered, integrated food system challenge. Based on a comprehensive literature analysis, it proposes an “Integrated Disaster Food System Model” that brings these different dimensions together within a common framework. The model is built on four main components: (i) nutritional requirements and vulnerable groups (such as infants, older adults, pregnant individuals, and populations with chronic diseases requiring special diets); (ii) product design, technology, and packaging (balancing shelf life, nutritional value, cultural acceptability, and sensory attributes, including innovative components such as microalgae and fermented foods); (iii) logistics, storage, and distribution systems (centralized storage versus localized micro-warehouses, as well as the use of drones and digital traceability technologies); and (iv) policy, regulation, ethics, and sustainability (the applicability of the Sphere Standards, fair distribution, food waste, and environmental impact). By emphasizing the bidirectional and dynamic interactions among these components, the model demonstrates how decisions in one domain affect others (for example, how more durable packaging can increase both logistics costs and carbon footprint). The study highlights the risks and cultural mismatches associated with a “one-size-fits-all high-energy food” approach for vulnerable groups and argues for the necessity of localized, context-specific, and sustainable solutions. In conclusion, the article posits that the future of disaster food systems can only be shaped through a holistic approach in which interdisciplinary collaboration, technological innovation, and ethical–environmental principles are integrated into the core of policy-making.

Oleogel-based fat systems were developed using citrus fiber (CF) and cold-pressed pumpkin seed oil by-product (PSB) through an emulsion-template approach and evaluated as palm oil substitutes in a model chocolate sauce system. Oleogels were prepared by varying CF (4-5%) and PSB (0-2%) concentrations and characterized in terms of rheological, textural, and sensory properties and oxidative stability. The emulsions exhibited predominant elastic behavior (G' > G″), with storage modulus (K') values increasing from 694.12 to 2242.54 Pas as CF and PSB concentrations increased. Chocolate sauces formulated with CF-PSB oleogels showed pseudoplastic flow behavior and solid-like viscoelastic characteristics, with K' values ranging from 89.32 to 356.56 Pas , compared to 34.84 and 16.95 Pas for the palm oil (C1) and sunflower oil (C2) controls, respectively. Temperature sweep and thermal loop tests demonstrated improved thermal resistance and emulsion stability in oleogel-containing chocolate sauces. Oleogel-based chocolate sauces also showed superior emulsion stability under thermal cycling and greater oxidative stability compared to the C2 sample. Texture profile analysis revealed increased hardness and spreadability with higher CF and PSB contents, consistent with rheological findings. Oleogel-based chocolate sauces also demonstrated enhanced oxidative stability, with induction period values reaching 18:55 h compared to 5:13 h for the sunflower oil control and approaching the palm oil control (20:13 h). Texture profile analysis revealed increased hardness and spreadability with higher CF and PSB contents. Sensory evaluation indicated that sauces containing 5% CF and 1-2% PSB received the highest scores for flavor, consistency, and overall acceptability.

Bulgurs with increased resistant starch (RS) contents were produced from high-amylose wheat and Svevo wheat samples by pullulanase treatment and autoclaving–cooling cycles. Cooking properties, color, texture, phenolic content, antioxidant capacity, in vitro glycemic index, and RS contents of bulgurs were examined. RS contents of bulgurs obtained by enzyme application and autoclaving–cooling cycles were 3-folds higher than those of the control bulgurs and reached a level of 9.47%. The GI value of the bulgur produced from high-amylose wheat by pullulanase treatment and autoclaving–cooling cycles was quite low (52.11), and hence it can be classified as a low-GI food. Pullulanase application and autoclaving–cooling cycles had significant effects on textural properties of bulgurs. Phenolic content and antioxidant capacity values were found to be the highest in bulgurs obtained by enzyme application and autoclaving–cooling cycles. These results can be used to improve the health benefits of bulgur by increasing its RS content and decreasing its GI value.

This study examined how different water restriction levels (T100%, T85%, T75%, and T55%) influence the nutritional and bioactive compounds of Bahar and Dadaş cress (Lepidium sativum L.) cultivars. The highest levels of phenolic compounds found in Dadaş and Bahar cress were quercetin (8.33 ± 0.23–9.32 ± 0.25 µg/L), ferulic acid (8.08 ± 0.18–8.42 ± 0.19 µg/L), catechin (6.83 ± 0.28 µg/L), and caftaric acid (5.40 ± 0.45 µg/L). Mild and moderate drought treatments (85% and 75% humidity) caused notable increases in phenolic compounds. The highest antioxidant enzyme levels were observed as GST, 6GPD, and G6PD in Bahar and Dadaş cress, with enzyme levels rising under drought conditions. Notably, the mild drought treatment roughly doubled peonidin-3-glucoside acetyl levels in the cress cultivars. Sugar contents of Dadaş and Bahar cress cultivars also rose significantly with drought treatment. Riboflavin, the most abundant vitamin in cress cultivars, increased to 40.96 ± 1.24 mg/kg in Dadaş and 30.79 ± 1.60 mg/kg in Bahar cress under drought stress. Amino acids showed the highest increases under severe drought, with asparagine rising by roughly 2.76-fold and leucine increasing by 2.67-fold in Bahar cress. These findings suggest that controlled water restriction can enhance the nutritional and bioactive properties of cress, potentially leading to more nutrient-rich products for the food industry and human health.

Sucrose plays a critical role in fat-continuous confectionery systems such as cocoa–hazelnut spreads by contributing to sweetness, texture, flow behavior, particle interactions, and overall sensory quality. In this study, sucrose was replaced with fructooligosaccharide (FOS) and isomaltooligosaccharide (IMO) at replacement levels of 0, 25, 50, 75, and 100% in cocoa–hazelnut spread formulations. The effects of these substitutions on physicochemical, textural, and rheological properties, particle size distribution, color parameters, estimated glycemic index (eGI), and sensory characteristics were investigated. Sucrose replacement significantly altered the structural and rheological properties of the spread matrix depending on both the type of oligosaccharide and the level of substitution. Formulations containing FOS exhibited more pronounced reductions in firmness and sensory acceptability at higher replacement levels. In contrast, IMO-containing formulations better preserved particle dispersion, viscoelastic stability, and overall sensory quality, particularly at low to moderate substitution levels. However, complete replacement of sucrose showed an adverse effect on taste and spreadability in both oligosaccharide systems. Both oligosaccharides contributed to a reduction in the eGI values. The eGI decreased from 50.71 to 39.90 in FOS-containing formulations and from 51.39 to 41.94 in IMO-containing formulations. These findings suggest that FOS is more effective in lowering the eGI, whereas IMO demonstrates greater potential for maintaining the technological and sensory quality of cocoa–hazelnut spreads when used as a partial sucrose replacer.

This study investigated the reformulation of traditional Anatolian flatbread (bazlama), a staple food of the Mediterranean diet, into a functional product with enhanced nutritional quality. High-amylose refined (white) flour obtained from high-amylose Svevo (Svevo-HA) wheat and resistant starch produced via repeated autoclaving–cooling cycles were incorporated to increase resistant starch content and antioxidant capacity, reduce the predicted glycemic response, and evaluate the resulting changes in textural attributes. Six bazlama formulations were produced using white flours of normal Svevo, Svevo-HA, and recombined Svevo-HA flour containing resistant starch and gluten, with and without vital gluten supplementation. Color, texture profile, phenolic content, antioxidant capacity (DPPH, ABTS, FRAP), resistant starch content, and in vitro glycemic index (GI) were evaluated. Bazlama samples enriched with resistant starch exhibited significantly higher total antioxidant activity (113.7–174.7 mg Trolox equivalent/100 g dw) and resistant starch (9.1–10.3%) levels, along with reduced GI values (53.8–54 < 55), classifying them as low-GI foods. The results demonstrate that incorporating high-amylose wheat–derived resistant starch can successfully convert bazlama into a functional flatbread with improved health-promoting properties.

The invasive fish Atherina boyeri constitutes an ecologically disruptive yet underexploited biomass with strong potential for transformation into value-added biofunctional ingredients. This study investigates the functional, antioxidant, and antimicrobial properties of protein hydrolysates that were produced from fish collected in the Hirfanlı and Yamula reservoirs using three commercial proteases (alcalase, bromelain, and flavourzyme). Bromelain produced the highest degree of hydrolysis, yielding higher proportions of low-molecular-weight peptides and greater radical-scavenging activity. Flavourzyme hydrolysates exhibited the most favorable emulsifying properties, Alcalase hydrolysates produced the highest foaming capacity and stability. All hydrolysates showed high absolute zeta-potential values across pH 3–9, demonstrating strong colloidal stability. Protein solubility remained above 80% across most pH levels, indicating extensive peptide release and improved compatibility with aqueous media. The Oil-binding capacity (2.78–3.75 mL/g) was consistent with reported values for marine hydrolysates. Antioxidant and antimicrobial evaluations revealed clear enzyme-dependent patterns, with Bromelain exhibiting the strongest DPPH activity and Alcalase and Flavourzyme showing the most pronounced inhibition of major foodborne pathogens. Additionally, all hydrolysates exhibited measurable ACE-inhibitory activity, with flavourzyme-derived peptides showing the highest inhibitory activity, underscoring their potential relevance for antihypertensive applications. These findings highlight the strategic valorization of A. boyeri through enzymatic hydrolysis, demonstrating its potential as a sustainable, clean-label functional ingredient source.

This study employed response surface methodology for the first-time optimization of the ultrasound-assisted extraction (UAE) of the total phenolic content (TPC) and ABTS from edible lichens, including Evernia divaricata, Evernia prunastri, Pseudevernia furfuracea, Bryoria fuscescens, and Lobaria pulmonaria. Fourteen experimental points were generated using Design Expert Software, with the extraction temperature (25–40 °C), extraction time (5–20 min), and ethanol concentration (0–80%) as independent variables, and TPC and ABTS as dependent variables. The phenolic profile and mineral and antibacterial properties of the optimized lichen extracts were determined. Evernic and usnic acid were found in Evernia species. Atranorin was detected only in P. furfuracea. Fumarprotocetraric acid was found exclusively in B. fuscescens and was not detected in any of the other lichens. Calcium was found to have the highest mineral content in all the lichens, followed by potassium. L. pulmonaria, showing the lowest inhibition effect against all tested bacteria, while E. divaricata exhibited the most effective inhibition.