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Recent Advances in Biosynthesis Technology and Future Functional Foods

Summary

Scientists are using engineered microorganisms and advanced fermentation techniques to create healthy food ingredients in a sustainable way. This editorial highlights seven studies showing how these biotechnology approaches improve functional foods, from creating probiotic strains and preserving fish to developing nutrient-enriched biscuits and discovering natural compounds with protective health effects. These innovations offer practical solutions for making foods healthier while reducing environmental impact compared to traditional methods.

Background

Biosynthesis technology applies biological systems such as microorganisms, cultured cells, and enzymes to convert simple substrates into high-value biomolecules through engineered metabolic pathways. This approach offers sustainable alternatives to conventional chemical synthesis for producing functional ingredients in food, pharmaceutical, and biotechnology sectors. Advances in synthetic biology and metabolic engineering have enabled microbial production of bioactive compounds like human milk oligosaccharides.

Objective

This editorial compiles recent research on biosynthesis technology and functional foods, showcasing how synthetic biology and metabolic engineering support sustainable production of bioactive compounds with health-promoting effects. The studies focus on functional foods, food nutrition and health, food storage and preservation, and bioactive food ingredients.

Results

Seven studies demonstrated advances including optimization of red vinasse-blue round scad processing, identification of Bacillus velezensis P45 as a safe probiotic candidate, development of pH-responsive bilayer films for freshness monitoring, mushroom-okara enriched biscuits improving protein content, extended shelf-life of fish using red vinasse, neuroprotective polysaccharides from Lycium barbarum, and health benefits of flavonoids despite bioavailability limitations.

Conclusion

The compiled findings underscore the critical role of biotechnology and biosynthesis in advancing next-generation functional foods. Integration of synthetic biology, metabolic engineering, and precision fermentation enables sustainable production of bioactive compounds with demonstrable health benefits, supporting the evolution of evidence-based functional foods.
  • Published in:Foods,
  • Study Type:Editorial Review,
  • Source: PMID: 41227752, DOI: 10.3390/foods14213782
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