Thymol is a phenol monoterpene that is naturally derived from cymene and is an isomer of carvacrol. It constitutes a significant portion (10%–64%) of the essential oils found in thyme ( Thymus vulgaris L., Lamiaceae), a medicinal plant renowned for its therapeutic properties. Wild thyme is native to the Mediterranean region and has been used in cooking and medicine for a long time. In contemporary contexts, both thymol and thyme offer diverse functional applications in the pharmaceutical, food, and cosmetic industries. Thymol has attracted scientific interest for its potential therapeutic applications in pharmaceuticals and nutraceuticals. Studies have explored its efficacy in treating respiratory, nervous, and cardiovascular disorders, highlighting its promising role in diverse therapeutic interventions. Additionally, this compound demonstrates antimicrobial, antioxidant, anticarcinogenic, anti‐inflammatory, and antispasmodic properties. It also shows potential as a growth enhancer and has immunomodulatory properties as well. Other discussed aspects include thymol toxicity, bioavailability, metabolism, and distribution in animals and humans. This review summarizes the most significant data regarding the beneficial effects of thyme bioactive compounds and their applications as a food preservative while taking into account the thyme plant extract and its essential oil.

Recently, the demand for natural foods with promising health benefits has increased daily.

Algae‐derived natural compounds have shown significant potential in treating various health conditions, including cancer, obesity, diabetes, and inflammation. Recent advancements in nanotechnology have enabled the development of precise drug delivery systems and diagnostic tools utilizing these compounds. Central to this innovation are the vibrant pigments found in algae chlorophylls, carotenoids, and phycobiliproteins which not only impart color but also possess notable nutritional, medicinal, and antioxidant properties. These pigments are extensively used in supplements and the food industry for their health benefits. Emerging research highlights the role of algal pigments in promoting gut health by modulating gut microbiota. This review comprehensively examines the therapeutic benefits of algae, recent progress in algal‐derived nanoparticle technology, and the synergistic effects of algae and their pigments on gut health. Novel insights and recent data underscore the transformative potential of algal compounds in modern medicine and nutrition.

Novel food processing technologies, such as ohmic heating, ultrasonic heating, cold plasma, high‐pressure processing (HPP), pulsed electric fields (PEFs), and enzymatic hydrolysis, have the ability to extend shelf life, improve quality, regulate the freshness of food products, and have diverse effects on food components, that is, protein, fat, and carbohydrates. Understanding the overall effects and mechanisms of these methods on food proteins from a multidimensional perspective is a core foundation for driving further innovations and advancements related to food protein modifications and their applications in the food industry. Therefore, this review aims to explore novel food processing technologies and their impacts on the particle size, structure, solubility, emulsion stability, foaming properties, and bioactivity of food protein, which affect the nutritional and functional properties of foods. Recent studies have shown that all these technologies have a significant effect on protein structure, solubility, functionality, and bioactivity. For instance, HPP primarily affects the particle size, secondary structure, and coagulation properties. PEF has been shown to enhance protein solubility and modify protein structure. Enzymatic hydrolysis breaks down proteins, improving their texture, proteolytic activity, degree of hydrolysis, and solubility. Processing‐induced changes in protein properties significantly enhance the overall qualities of the final food products. While novel food processing methods show promise for enhancing food proteins, they also have several drawbacks. To reduce these negative effects, combining different processing techniques may offer a solution, and computer‐based tools can help simulate, optimize, control, and validate these processes.

In this study nutritionally enriched apple and date jam was developed by replacing sugar with natural and artificial sweeteners stevia and sorbitol. Three different types of samples were prepared. Sample T₁ was prepared by using stevia as a sweetener agent. Sample T₂ was prepared by using sorbitol as a sweetener agent. Sample T₃ was prepared by using a mixture of stevia and sorbitol as sweetener agents. Standard apple jam was used as a control sample labeled as T₄ and was used for comparison analysis. The developed product was analyzed by physiochemical analysis and sensory evaluation. Microbial analysis was done to study the shelf life study of the developed product. The study showed that stevia and sorbitol could be used for jam preparation. Sample T₃ also showed intermediate values of acidity and pH as 4.14 and 1.90, respectively, moreover, total soluble solids (TSS) was observed as 65.16 °Brix, T₃ also showed an intermediate level of energy values. Sample T₃ having sorbitol and stevia sweetener agents had the highest rate of overall acceptability. Storage studies of all samples show that with the passage of time all sensory characteristics of all treatments decreased.

Functional and structural properties of Moringa protein concentrate (MPC), obtained from defatted Moringa oleifera seed, were investigated after treating it with an ultrasonic technique. For this purpose, dried M. oleifera seed powder was defatted and subjected to a simple protein precipitation method to generate a MPC with 73.2% protein contents. Then, a Box-Behnken design was applied to optimize the sonication treatment of MPC where ultrasound amplitude (20-80%), treatment time (5-25 min), and solute-to-solvent ratio (0.1-0.3 g/mL) were studied as factors that influence the protein solubility (PS), emulsion capacity (EC), and foaming capacity (FC) of MPC. The optimal conditions were amplitude of 58%, time of 18 min, and solute to solvent ratio of 0.18 g/mL. At these conditions, PS, EC, and FC were increased to 42, 33, and 73%, respectively, in comparison to untreated one. The structural modification by ultrasound was further confirmed by using Fourier transform infrared spectroscopy which illustrated the MPC modification through the changes in the peak width of amide-I band. Similarly, the intrinsic fluorescence spectral signature also showed a significant increase in the amino residues of MPC. In conclusion, the exposure of hydrophilic groups and the alteration of secondary and tertiary structures induced by ultrasonic treatment improved the functional characteristics of MPC.