https://ojs.wiserpub.com/index.php/FSE <p><em>Food Science and Engineering</em> (FSE) is a peer-reviewed, open-access journal publishing original articles, reviews, perspectives, letters, and short communications that reports novel research in food nutrition, food security, food technology, food engineering and interdisciplinary studies. FSE aims to serve as a dynamic platform for researchers, academicians, and industry professionals to exchange knowledge and advance developments in the field of food science and engineering.</p> <p>FSE identifies and discusses trends that will drive the discipline over time. The scope of topics addressed is broad, encompassing the science of food engineering, food nanotechnology, physical properties of foods, food quality and safety, food authenticity and traceability, food packaging, <a href="http://ojs.wiserpub.com/index.php/FSE/about">click to see more...</a></p> Universal Wiser Publiser en-US Food Science and Engineering 2717-5820 https://ojs.wiserpub.com/index.php/FSE/article/view/8406 <p>Fat substitutes are increasingly used in bakery products to reduce saturated and trans fat intake while maintaining sensory and structural properties. This review summarizes recent advances in carbohydrate-based (e.g., inulin, polydextrose), protein-based (e.g., whey protein, amaranth flour), and structured fat replacers (e.g., oleogels, emulsion-filled gels) and their effects on texture, moisture retention, oxidative stability, and shelf life. Oleogels and emulsion-based systems significantly lower saturated and trans fats, enhance oxidative stability, and reduce mold growth, while carbohydrate-based replacers improve moisture retention but may increase hardness or reduce volume at high substitution levels. Protein-based substitutes enhance nutritional value through increased fiber and antioxidants but can introduce off-flavors or allergen risks. Emulsifiers and hydrocolloids delay staling, retain moisture, and extend shelf life by up to 12 weeks without microbial growth. However, complete fat replacement often compromises texture, flavor, and consumer acceptance. Partial substitution (up to 75%) consistently yields better sensory and quality outcomes than full replacement. Formulation complexity and consumer preference remain key challenges. Ongoing research is needed to optimize fat replacer combinations and improve processing techniques to balance health benefits with sensory appeal and industrial feasibility.</p> Zahra Akhlaghi Abbas Abedfar Fatemeh Abbaszadeh Sepideh Pourvatandoust Copyright (c) 2025 Zahra Akhlaghi, Abbas Abedfar, Fatemeh Abbaszadeh, Sepideh Pourvatandoust https://creativecommons.org/licenses/by/4.0 2025-12-12 2025-12-12 1 11 10.37256/fse.7120268406 https://ojs.wiserpub.com/index.php/FSE/article/view/8837 <p>The increasing generation of agro-industrial and food waste poses a significant environmental challenge, but also represents an opportunity to obtain high-value biocompounds, such as enzymes. In this context, this article provides a review of the primary purification methods for enzymes derived from waste, with a focus on low-cost and environmentally friendly techniques. Three key methodologies are addressed: precipitation, Three-Phase Partitioning (TPP), and Aqueous Two-Phase Systems (ATPS). Precipitation stands out for its simplicity and cost-effectiveness, and is often employed as an initial purification step. TPP combines extraction and purification into a single process and can be optimized using green solvents. Meanwhile, ATPS enables efficient separation of biomolecules in liquid-liquid systems composed of polymers or salts. The analyzed studies demonstrate that these techniques are promising for recovering enzymes with high activity and yield from low-cost sources while minimizing environmental impact. The review concludes that technological gaps still hinder large-scale application, highlighting the need for more efficient, sustainable, and economically viable methods to valorize waste and advance the circular bioeconomy. Furthermore, the techniques presented in this study highlight the potential for greater economic viability compared to traditional chromatography methods. In addition, they can be scaled up to industrial levels while adhering to sustainability guidelines.</p> Marcelli Powzum Amorim Vitória Dassoler Longo Larissa Capeletti Romani Helen Treichel Copyright (c) 2025 Marcelli Powzum Amorim, Vitória Dassoler Longo, Larissa Capeletti Romani, Helen Treichel https://creativecommons.org/licenses/by/4.0 2025-12-19 2025-12-19 12 27 10.37256/fse.7120268837