Institute of Food Science & Technology

Multi-omics insights into Citrus essential oils: linking biosynthesis, molecular mechanisms, and applications in food, health, and agriculture

Citrus essential oils (CEOs) are complex mixtures of volatile terpenoids with potential applications in food preservation, health-related products, and sustainable agriculture. However, variations in chemical composition, physicochemical instability, and limited mechanistic evide...

Immunosenescence and immune–organ axis dysfunction: Potential of algal bioactives and nutritional interventions for healthy ageing

Aging-associated immunosenescence disrupts various immune pathways-signaling, cellular, metabolic, epigenetic, and inflammatory mechanisms-leading to impaired bidirectional interactions between the immune system and organs. This dysfunction exacerbates geriatric conditions, inclu...

Ultrasonic Degradation Improves the In Vitro Utilization of Oolong Tea Pectic Polysaccharides: Structure Characterization and Multi-Omics Insights

Pectic polysaccharides from tea residues represent a promising class of prebiotic dietary fibers. This study aimed to optimize the extraction of Oolong tea (Camellia sinensis ‘Foshou’) polysaccharides (FCTP), elucidate the structural alterations induced by ultrasonic degradation,...