Mohamed Fawzy Ramadan

Pigmented cereals as functional food systems: Linking phytochemistry, processing, and health.

This review combines the chemistry, processing and health-related aspects of anthocyanins in a single structure-processing function paradigm, limited to wheat, rice and maize, and evaluates the in vitro to human evidence in a logical framework. These compounds exhibit cereal-specific structural signatures: cyanidin-3-glucoside predominates across cereals like wheat, while maize displays the most complex glycosylation and acylation patterns. Preclinical and limited human evidence link pigmented cereal consumption to improved glycemic modulation (via inhibition of carbohydrate-digesting enzymes), enhanced insulin sensitivity, attenuation of NF-κB-mediated inflammation, and activation of Nrf2 antioxidant pathways; neuroprotective associations are so far supported almost exclusively by cell and animal models. However, the inherent instability of anthocyanins during milling, thermal processing, and cooking substantially compromises bioactivity. Emerging strategies, including encapsulation, superheated steam treatment, and fermentation, offer promising routes to enhance pigment stability and bioaccessibility. Addressing critical gaps in methodological standardization, human intervention studies, and microbiome-mediated metabolism is essential to advance pigmented cereals as functional food ingredients. Future research should prioritize integrated multi-omics approaches and personalized nutrition strategies to fully elucidate the health potential of these cereals across diverse populations.

Advancement in legume processing: exploring germination and fermentation techniques for enhanced nutritional and functional properties

Functional 4D food printing: engineering smart, stimuli-responsive edible systems for personalized nutrition

Four-dimensional (4D) food printing extends additive manufacturing by integrating stimuli-responsive edible materials that enable programmed transformations in food structure, texture, color, and nutrient release over time. This review critically evaluates the material-structure–function relationships governing these dynamic food systems, with emphasis on rheological requirements, transformation mechanisms, and process control strategies relevant to food production and processing. Printable bioinks typically require shear-thinning behavior and viscoelastic balance (storage modulus G′ ≈102–104 Pa) to ensure extrusion fidelity and structural stability while enabling post-printing responsiveness to external stimuli such as heat, hydration, and pH. Polysaccharide hydrogels, protein-polysaccharide composites, starch matrices, and lipid-based emulsions are examined as functional substrates capable of programmable swelling, gel contraction, phase transition, and controlled bioactive release. Experimental systems demonstrate shape deformation exceeding 70° under microwave activation and up to ~196% improvement in gel strength in protein-enhanced matrices, highlighting the role of compositional tuning and microstructural design. Strategies, including anisotropic infill architectures, gradient material deposition, and AI-assisted formulation optimization, provide improved control over deformation kinetics and nutrient delivery. However, industrial translation remains constrained by printing throughput, storage stability of metastable structures, and regulatory validation of stimuli-responsive food. Integrating material engineering, digital manufacturing, and predictive modeling will be essential for advancing 4D food printing toward scalable applications in nutrition, clinical diets, and adaptive food systems.

Petroselinic acid: a rare fatty acid with emerging roles in nutrition, green chemistry and bio-industry

Petroselinic acid (PeA), a rare monounsaturated fatty acid (C18:1Δ6), has garnered scientific interest due to its unique cis-Δ6 double bond configuration and limited botanical distribution. Predominantly found in the Apiaceae family (e.g., parsley, coriander, dill), PeA exhibits distinct physicochemical traits such as enhanced oxidative stability, polymorphic control favoring β′ crystals, and amphiphilic interfacial behavior. These properties render it valuable in food, cosmetic, pharmaceutical, and oleochemical industries. This review comprehensively explores PeA’s biosynthesis, emphasizing acyl-ACP pathways and metabolic engineering strategies to enhance accumulation in plants and microbes. Various extraction methods, including green alternatives such as ultrasound-assisted and supercritical CO₂ extraction, are evaluated for efficiency and sustainability. PeA undergoes selective chemical transformations (e.g., epoxidation, ozonolysis) and enzymatic modifications, facilitating its application in surfactants, polymers, and bio-based lubricants. Functionally, PeA supports structured emulsions, improves product stability, and promotes health benefits, including anti-inflammatory, antimicrobial, and metabolic regulatory effects. Challenges in biosynthetic yield, industrial scalability, and bioavailability are also discussed. Ultimately, PeA emerges as a promising bioactive lipid, with future potential dependent on integrated efforts in green chemistry, biotechnology, and health research. The unique Δ6-double bond gives PeA a distinct structure and functional properties. PeA-rich oils show strong oxidative stability and β′-crystal polymorphism. Green extractions optimize PeA yield with minimal environmental impact. PeA exhibits anti-inflammatory, antimicrobial, and metabolic health benefits. Bioengineering advances enhance PeA production in plants and microbes.