Food science is constantly undergoing innovation, which is why the trend toward developing nanomaterials and their use in food matrices is increasing, mainly due to the physicochemical properties nanomaterials exhibit at the nanometric scale. Therefore, it is convenient to contextualize how these nanomaterials are obtained, classified, and characterized, including interactions that occur at the biomolecule–nanostructure interface, attributed to their physical, chemical, and mechanical properties. This review discusses how nanotechnology is linked naturally to food, including macro-, micro-, and nanostructures, and how the physicochemical properties of nanomaterials influence the food industry by substantially improving the antimicrobial effects, the bioavailability of compounds, and the development of packaging. Finally, the scope of nanotechnology is broad and includes the study of new materials and existing nanostructures in foods, as well as their effects on health. Thus, the physicochemical properties at the micro- and nano-level are essential for the development of and knowledge apportion in scientific nanofood research.

Gels are semi-solid colloidal systems characterized by three-dimensional networks capable of retaining up to 99% of liquid while exhibiting both solid-like and liquid-like properties. A novel biphasic system, the bigel, consists of hydrogel and oleogel, enabling the encapsulation of hydrophilic and lipophilic compounds. Their structure and functionality are influenced by the distribution of gel phases (e.g., oleogel-in-hydrogel or hydrogel-in-oleogel). This study aims to review current trends in polysaccharide-based bigels derived from seeds, vegetable oils and waxes, highlighting their biocompatibility, sustainability and potential food applications. A bibliometric analysis of 157 documents using VOSviewer identified four key thematic clusters: structured materials, delivery systems, pharmaceutical applications, and physicochemical characterization. Principal component analysis revealed strong correlations between terms, while also highlighting emerging areas such as 3D printing. This analysis demonstrated that seed-derived polysaccharides, including chia seed mucilage and guar gum, improve bigel structure and rheological properties, offering sustainable plant-based alternatives. Additionally, innovations such as extrusion-based 3D printing, functional food design, controlled drug release, bioactive compound delivery, and fat replacement are helping to support the further development of these systems. Finally, bibliometric tools remain instrumental in identifying research gaps and guiding future directions in this field.

Surface-Enhanced Raman Spectroscopy (SERS) has emerged as a powerful analytical platform for breast cancer (BC) detection, offering ultrasensitive, multiplexed, and label-free molecular recognition. However, despite the rapid expansion of the field, no prior study has combined quantitative bibliometric mapping with a cluster-validated technical and translational synthesis, limiting a comprehensive understanding of the field’s structure, evolution and clinical projection. In this review, a PRISMA-guided bibliometric analysis was conducted; 199 articles on SERS-based BC detection (2016–2025) were retrieved from SCOPUS, Web of Science and Google Scholar, mapping publication trends, keyword co-occurrence networks (VOSviewer), and Multiple Correspondence Analysis (MCA) with hierarchical clustering on principal components. The results reveal sustained growth in scientific output, led by Asia, North America, and Europe. The 20 most-cited articles (271 citations maximum) showed a shift from substrate optimization toward AI-assisted liquid biopsy platforms. MCA identified five clusters, corroborated by the co-occurrence network: (1) nanostructured platforms for diagnosis; (2) biofunctionalization strategies; (3) liquid biopsy approaches targeting exosomes, circulating tumor cells, and alternative biofluids; (4) diagnostic interpretation based on chemometrics, machine learning (ML) and artificial intelligence (AI); and (5) translational achievements in preclinical and clinical studies. Each cluster was anchored by a technical sub-analysis of its landmark studies, an integration largely absent from prior SERS reviews. This framework clarifies the field’s trajectory and positions SERS as a key technology for non-invasive, personalized diagnostics in precision oncology.

Chia seed mucilage (CSM) is a promising plant-derived hydrocolloid characterized by unique physicochemical and functional properties that are strongly influenced by the extraction methodology. In this research, an optimized sonication–freezing-assisted extraction (SFAE) process was developed to obtain mucilage while preserving its structural integrity. Results indicate that the extracted mucilage has a high total dietary fiber content of 75.87% and a moderate protein level of 8.71%. Fourier transform infrared spectroscopy (FTIR) confirmed the presence of hydroxyl and ionized carboxylate (COO⁻) groups associated with uronic acids, highlighting the anionic and polyelectrolyte nature of the system. Rheological characterization of optimized-CSM revealed Newtonian behavior in dilute solutions, indicating minimal intermolecular interactions and permitting accurate measurement of intrinsic viscosity and viscosity-average molecular weight. A critical overlap concentration (c** ≈ 0.2% w/v) was identified, marking the transition to semi-dilute regimes, chain entanglement, and the onset of shear-thinning and viscoplastic behavior. Functionally, the optimized-CSM exhibited high water holding capacity and competitive emulsifying properties (emulsion activity index (EAI): 62.50%; emulsion stability index (ESI): 49.32%), attributed to synergistic interactions between proteins and polysaccharides. Overall, this work provides new insights into how processing conditions influence the chemical composition and molecular structure, which fundamentally govern the rheological and functional performance of CSM. These findings underscore its potential as a versatile hydrocolloid for food and biomedical applications.