Food waste (FW) contains many nutritional components such as proteins, lipids, fats,
polysaccharides, carbohydrates, and metal ions, which can be reused in some processes to …

Coloring compounds are widely applied to manufacturing foods and beverages. The
worldwide food market is replacing artificial colorants with natural alternatives, given the …

Highlights•Precision fermentation leverages metabolic engineering tools for food
applications.•The strengths of different fungal platform chassis are discussed.•Recently …

Microbial pigments are gaining more attention in recent times due to their versatile
applications in the pharmaceutical, food, cosmetic, and textile industries. The development …

Background The food industry constantly searches for natural derived bioactive molecules
with preventive and therapeutic effects using innovative and sustainable strategies. Fig …

Residual biomass is acknowledged as a key sustainable feedstock for the transition towards
circular and low fossil carbon economies to supply whether energy, chemical, material and …

Human enterprises through the solar system will entail long-duration voyages and habitation
creating challenges in maintaining healthy diets. We discuss consolidating multiple sensory …

Leghemoglobin (LegH) protein from soy (Glycine max) has recently gained attention for its
various applications, including serving as a cellular oxygen carrier, providing bioavailable …

Lipases are efficient enzymes with promising applications in the nutraceutical and food
industry, as they can offer high yields, pure products under achievable reaction conditions …

Nowadays, carbon quantum dots (CDs) as semiconductor synthesized nanoparticles have
become an attractive subject for lots of applications due to their remarkable features. In the …