Frontiers in Food Science and Technology

Original Research

Accepted on 10 Dec 2025

Elucidating Polymorphic Nanofibril - Anthocyanin Interactions Through Multimodal Physicochemical Analysis and AFM Imaging for the Design of Stable Food Colorants

in Food and Soft Materials

Sanjai Karanth
Vildan Eyiz
Merve Aydin
Ismail Tontul
Melanie Koehler

Frontiers in Food Science and Technology

Brief Research Report

Accepted on 10 Dec 2025

Bacterial viability and metabolic profiles of Lacticaseibacillus casei AP and Pediococcus acidilactici BE under various thermal treatment conditions

in Food Biotechnology

Satyaguna Rakhmatulloh
Sang Kompiang Wirawan
Widodo Widodo

Frontiers in Food Science and Technology

Brief Research Report

Accepted on 05 Dec 2025

Chitosan-Essential Oil Pickering Emulsion Coating for Improving Microbial Safety of Traditional Food Packaging Based on Banana Leaves

in Food Packaging and Preservation

Natalia Devi Ayu Restuti Mulyodarsono
Ata Aditya Wardana
R. Haryo Bimo Setiarto
Retno Wulandari
Zarlina Zainuddin
Francis Ngwane Nkede
Laras Putri Wigati
Fumina Tanaka
Fumihiko Tanaka
Retno Tri Astuti

Frontiers in Food Science and Technology

263 views

Review

Published on 05 Dec 2025

Recent advances in active, smart and edible packaging applications to enhance post-harvest quality and shelf-life of fruits

in Food Packaging and Preservation

Wei Chuen Chan
Tafadzwa Kaseke
Sook Chin Chew
Yun Ping Neo
Kar Lin Nyam

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1723921

651 views

Original Research

Accepted on 04 Dec 2025

Exploring the Impact of Galbanum Absolute on the Functionality of Gelatin-Based Packaging Films

in Food Packaging and Preservation

Saurabh Bhatia
Yasir Abbas Shah
Aysha Salim Alhadhrami
Talha Shireen Khan
Muhammad Jawad
Ahmed Al-Harrasi
Esra Koca
Levent Yurdaer Aydemir
TANVEER ALAM

Frontiers in Food Science and Technology

155 views

Original Research

Accepted on 02 Dec 2025

Can You Taste the Place? Building Regional Sensory Standards for Black Pepper with GC-MS and Sensory Perception

in Food Characterization

Hoa Thi Thanh Tran
Phuc Tuan Le
Hung Ngoc Pham
Dat Quoc Lai
Tuan Quoc Hoang
Quynh Thi To Cung
Dzung Hoang Nguyen

Frontiers in Food Science and Technology

187 views

Original Research

Published on 02 Dec 2025

Microbial γ-polyglutamic acid (γ-PGA) incorporation into muffins: Impact on physico-chemical, functional, and textural properties

in Food Biotechnology

Verma Manika
Palanisamy Bruntha Devi
G. Bhanuprakash Reddy
Digambar Kavitake
Prathapkumar Halady Shetty

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1683686

507 views

Original Research

Published on 28 Nov 2025

Effect of drying methods and pretreatments on the physical and antioxidant properties of prickly pear (Opuntia stricta and Opuntia ficus-indica)

in Food Characterization

Ruth Nyamgero
Peter K. Kinyanjui
Willis O. Owino

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1685877

598 views

Review

Accepted on 26 Nov 2025

Kefir as a Functional Probiotic: Microbial Composition and Health Effects

in Food Biotechnology

Kurniawan Kurniawan
Tiana Milanda
Sri Agung Fitri Kusuma

Frontiers in Food Science and Technology

504 views

Perspective

Accepted on 21 Nov 2025

Cocoa Husk in the Circular Bioeconomy: A Perspective from Ecuador and Other Producer Countries

in Food Safety and Quality Control

Cecibel Alava
Shirley Moncayo
Luis Galarza

Frontiers in Food Science and Technology

173 views

Original Research

Published on 14 Nov 2025

Comparative effects of dielectric barrier discharge atmospheric cold plasma and thermal pasteurization on mandarin juice safety and quality during storage

in Food Process Design and Engineering

Ali Nazar Abdul-Ghaffar
Basheer M. Iqdiam
Yasmeen I. Al-Hadidy
Sawsan A. Abed

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1692060

945 views

Correction

Published on 07 Nov 2025

Correction: Editorial: Optimizing nutrition from the inside out: innovations in digestion, fermentation, and functional food processing

in Food Biotechnology

Nassim Naderi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1733681

651 views

Review

Published on 24 Oct 2025

CRISPR and RNA interference: revolutionary tools for extending food shelf life and ensuring safety

in Food Biotechnology

Amanpreet K. Sidhu
Madhvi Sharma
Priya Shah
Simrandeep Kaur Sandhu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1609948

3,415 views

Editorial

Published on 23 Oct 2025

Editorial: Optimizing nutrition from the inside out: innovations in digestion, fermentation, and functional food processing

in Food Biotechnology

Nassim Naderi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1707788

1,288 views

Original Research

Published on 22 Oct 2025

Elucidating the effects of nine-steaming-nine-drying on the morphology, metabolomic profile, and active ingredients of Polygonatum sibiricum Redouté

in Food Safety and Quality Control

Rui Wang
Ping Li
Siyao Chen
Jinchao Guo
Yongling Liu
Huizhen Shen
Siyu Wang
Haiyan Li

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1666149

2,459 views

Original Research

Published on 20 Oct 2025

A comparative analysis of the nutritional and physicochemical properties of peanut butter paste produced from raw, roasted, and boiled peanuts

in Food Process Design and Engineering

Tapiwa Reward Sithole
Yu-Xiang Ma
Zhao Qin
Xue-De Wang
Hua-Min Liu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1642316

1,658 views