Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Accepted on 26 Sep 2025

Assessment of chitosan based edible coatings containing bioactive compounds derived from agricultural residue for improving postharvest quality characteristics of tomato (Solanum lycopersicum L.)

in Nutrition and Food Science Technology

Sujeeta Yadav
kamla malik
Kashish Sharma
Pushpa Dhillon
Dandu Harikarthik

Frontiers in Nutrition

doi 10.3389/fnut.2025.1673029

221 views

Original Research

Accepted on 26 Sep 2025

A Novel Antioxidant Peptide from Black Soybean (Glycine max (L.) Merr.) with Verified MPO Interaction and Multi-Scale Antioxidant Activity

in Nutrition and Food Science Technology

Dan Zhu
Hai Zheng
Xie Xiaolin
Bingqi Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1649684

155 views

Original Research

Accepted on 26 Sep 2025

EateryTag: Investigating Unobtrusive Edible Tags using Digital Food Fabrication

in Nutrition and Food Science Technology

Yamato Miyatake
Parinya Punpongsanon

Frontiers in Nutrition

doi 10.3389/fnut.2025.1641849

130 views

Review

Published on 26 Sep 2025

Consumer traits of common beans: a global and regional perspective on seed coat darkening, cooking time, protein, and mineral content

in Nutrition and Food Science Technology

Julius Mbiu
Teshale Assefa
Clare Mukankusi
Jean Claude Rubyogo
Mashamba Philipo

Frontiers in Nutrition

doi 10.3389/fnut.2025.1658338

605 views

Original Research

Published on 26 Sep 2025

Prevention of anemia in children through the consumption of a blueberry and quinoa drink enriched with iron as part of a nutritional program

in Nutrition and Food Science Technology

Cinthya Neglia-Cermeño
Susana Edita Paredes-Díaz
Nancy Soto-Deza
Jaime Bazán-Cabellos
Nélida Milly Otiniano
Jorge Luis Díaz-Ortega
Luz Angélica Castro-Caracholi
Juan Ernesto Valdiviezo-Campos
Victoria Ramos Torres
Carol Abanto-Quiroa

Frontiers in Nutrition

doi 10.3389/fnut.2025.1639894

603 views

Original Research

Published on 26 Sep 2025

Effects of different drying methods on physical properties and anthocyanin and volatile compound contents of black sweet corn (Zea mays L. Saccharata Sturt)

in Nutrition and Food Science Technology

Pengyue Wang
Xue Chen
Xiqi Wei
Bingquan Xiong
Xiaomei Pan
Juhong Bai
Zidan Li
Xiangbo Xu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1682022

401 views

Original Research

Accepted on 25 Sep 2025

Establishment of chicken muscle and adipogenic cell cultures for cultivated meat production

in Nutrition and Food Science Technology

Vanessa Haach
Karine Renata Dias Silveira
Maira A Peixoto
Ana Paula Passione Sá
Vanessa Gressler
Vivian Feddern
Adriana Mércia Guaratini Ibelli
Luciano Paulino Silva
Ana Paula Bastos

Frontiers in Nutrition

doi 10.3389/fnut.2025.1648935

154 views

Brief Research Report

Published on 25 Sep 2025

Mathematical models of the colonic microbiota: an evaluation of accuracy using in vitro fecal fermentation data

in Nutrition and Food Science Technology

Vitor Geniselli da Silva
Nick William Smith
Jane Adair Mullaney
Nicole Clémence Roy
Clare Wall
Warren Charles McNabb

Frontiers in Nutrition

doi 10.3389/fnut.2025.1623418

496 views

Original Research

Published on 24 Sep 2025

Chemical profiling, antioxidant, and antibacterial properties of Tropaeolum majus L. extract as a functional food ingredient

in Nutrition and Food Science Technology

Eliana-Yissel Aguilera-Angel
Diego Ballesteros-Vivas
Ricardo Vera-Bravo
Néstor-Julio García-Castro
Jorge-Eliecer Robles-Camargo
Geison Modesti Costa
Mauricio Espinal-Ruiz
Juan Pablo Caicedo-Trejos
Ana Karina Carrascal Camacho
Izlia-Jazheel Arroyo-Maya

Frontiers in Nutrition

doi 10.3389/fnut.2025.1626562

554 views

Original Research

Published on 24 Sep 2025

Antioxidant, neuroprotective and anti-inflammatory activity of Curcuma longa extracts: from green extraction to nanoemulsion

in Nutrition and Food Science Technology

Adriana Perez
Hugo A. Martinez-Correa
Fabiãn Parada-Alfonso
Zully Jimena Suárez Montenegro
Diego Ballesteros-Vivas
Gerardo Álvarez-Rivera
Alejandro Cifuentes
Elena Ibáñez

Frontiers in Nutrition

doi 10.3389/fnut.2025.1619725

615 views

Original Research

Published on 24 Sep 2025

Enhancing antioxidant activity and quality of Triadica cochinchinensis honey via an automated temperature-humidity controlled cabinet

in Nutrition and Food Science Technology

Huizhi Jiang
Weixuan Chen
Wujun Jiang
Feng Liu
Xiaobo Wu
Weiyu Yan
Xujiang He
Zhijiang Zeng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1641551

521 views

Editorial

Accepted on 23 Sep 2025

Recent Advances and Future Prospects in Formatting a Healthier Food System

in Nutrition and Food Science Technology

MONIKA THAKUR
Ana Sanches Silva
Karuna Singh
Vinod Modi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1696614

235 views

Original Research

Published on 23 Sep 2025

Vespa orientalis pupae peptide hydrolysates modulate NF-κB signaling in LTA-induced pneumonia from clinical Enterococcus faecalis isolates: implications for gut microbiota

in Nutrition and Food Science Technology

Mujeeb Ur Rahman
Muhammad Ilyas
Aamna Atta
Yamina Alioui
Sharafat Ali
Hidayat Ullah
Muhsin Ali
Ting Deng
Nabeel Ahmed Farooqui
Renzhen Ma

Frontiers in Nutrition

doi 10.3389/fnut.2025.1651499

667 views

Original Research

Accepted on 22 Sep 2025

Fermented broccoli stalk by-product with lactic acid bacteria ameliorates high-fat diet-induced obesity in C57BL/6 mice

in Nutrition and Food Science Technology

Lihao Jiang
Qinghang Wu
Zhiyi Lu
Jianming Zhang
Dandan Zhao
Daqun Liu
Chengcheng Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1670009

205 views

Review

Accepted on 22 Sep 2025

Micronutrient Bioavailability: Concepts, Influencing Factors, and Strategies for Improvement

in Nutrition and Food Science Technology

James D Richards
Hector Cori
Maike Rahn
Kristen Finn
Juan Ernesto Barcena Echegollen
Alexandros K Kanellopoulos
Szabolcs Péter
Anneleen Spooren

Frontiers in Nutrition

doi 10.3389/fnut.2025.1646750

236 views

Original Research

Published on 22 Sep 2025

Impact of NaCl reduction and substitution with KCl and CaCl2 on quality attributes of wheat-based bakery products

in Nutrition and Food Science Technology

Daria Musiienko
Lucie Jurkaninová
Diana Chrpová
Lenka Kourimská

Frontiers in Nutrition

doi 10.3389/fnut.2025.1657034

700 views