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Open research questions in Food Science and Nutritional Studies

61 gap statements mined from Food Science and Nutritional Studies papers in our 4.5M-paper local library, which holds 287 papers on the topic — drawn mostly from each paper's own stated research gap, future-work, challenge and limitation notes, and its abstract. The ones listed below are a selection still marked open; each names the study that raised it, with a DOI link where the paper has one.

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What the literature leaves open

  • Future studies can investigate the efficacy of Ayurvedic dietary recommendations in improving outcomes for patients with Pandu Roga. Further research can explore the potential of integrating Ayurvedic dietary guidelines with modern nutritional approaches for the treatment of other diseases.

    A REVIEW OF PATHYA-APATHYA AND SUPPORTIVE DIETARY MANAGEMENT IN PANDU ROGA (IRON DEFICIENCY ANEMIA) · 2026 · DOI

  • There is a need to integrate Ayurvedic dietary guidelines with modern nutritional approaches for the treatment of Pandu Roga. The study aims to address this gap by analyzing the role of supportive dietary management in Pandu Roga and correlating Ayurvedic dietary recommendations with modern nutritional principles.

    A REVIEW OF PATHYA-APATHYA AND SUPPORTIVE DIETARY MANAGEMENT IN PANDU ROGA (IRON DEFICIENCY ANEMIA) · 2026 · DOI

  • Further studies can be conducted to analyze the effect of persimmon enrichment on other food products. The optimal level of persimmon addition for different food products can be determined.

    Effect of Persimmon (Diospyros kaki L.) Enrichment on the Physicochemical and Sensory Properties of Tarhana · 2026 · DOI

  • Future researchers may explore additional applications of wild bush passion fruit in other food and beverage products to further expand its functional, nutritional, and commercial potential. Hospitality operators, food producers, and tourism enterprises may maintain strict sanitary and quality control practices during product preparation, storage, and distribution to ensure consumer safety and product consistency.

    Utilization of wild bush passion fruit in making yogurt and ice cream · 2026 · DOI

  • There is a growing demand for fiber-enriched foods to address inadequate fiber intake and promote gut health. There is a need to develop functional foods that balance acceptable physicochemical properties, organoleptic characteristics, and antioxidant activity.

    A physicochemical, sensory, and nutritional properties of mango puree enriched with isomaltooligosaccharide and formulation optimization using a multicriteria decision-making approach · 2026 · DOI

  • No study evaluates the nutritional composition or bioactive compounds of dragon fruit when subjected to cooking methods typical of lumpiang shanghai (deep frying); existing work measures polyphenols in raw or minimally processed dragon fruit products, but none examines how heat and oil exposure alter its chemical profile or functional properties.

    Community-based production of dragon fruit and red spinach gummies to support stunting prevention among preschool children · 2026 · DOI

  • No study evaluates dragon fruit as a substitute ingredient in traditional Filipino dishes like lumpiang shanghai; existing work examines dragon fruit in gummies, natural dyes, and other applications, but none addresses its use as a wrapper replacement or filling component in this specific food product.

    Community-based production of dragon fruit and red spinach gummies to support stunting prevention among preschool children · 2026 · DOI

  • Further studies can investigate the long-term effects of consuming the beverage. Further studies can investigate the effects of the beverage on specific health outcomes. Further studies can investigate the use of other herbs in the development of ready-to-drink beverages.

    Development of a ready-to-drink beverage with turmeric, pandan, and lemongrass extracts · 2026 · DOI

  • There is a need for the development of ready-to-drink beverages with turmeric, pandan, and lemongrass extracts. There is a need for the optimization of formulations for herbal beverages. There is a need for the evaluation of the sensory qualities of herbal beverages.

    Development of a ready-to-drink beverage with turmeric, pandan, and lemongrass extracts · 2026 · DOI

  • The lack of studies on the physicochemical characteristics of Spirulina platensis and its fortification in potato snacks. The need to identify the optimal concentration of spirulina powder for potato snacks.

    Physicochemical and Sensory Properties of Potato Snacks Fortified with Spirulina (Arthrospira platensis) · 2026 · DOI

  • The low digestibility of bagasse limits its use as a feed ingredient. There is a need to improve the nutritional quality and palatability of bagasse-based feed.

    Physical properties and nutritional quality of wafer made from sugarcane bagasse-indigofera mixture as feed for ruminant · 2026 · DOI

  • The lack of research on the use of plant-based additives for confectionery glazes. The need for more information on the properties and potential applications of these additives.

    Promising additives of plant origin for confectionery glaze · 2026 · DOI

  • There is a need to mitigate anti-nutrient levels in A. melegueta to enhance its contribution to food security.

    Comparative nutritional and anti-nutritional composition of Aframomum melegueta leaves and seeds · 2026 · DOI

  • The nutritional composition of A. melegueta leaves remains less studied than that of its seeds. There is a need to establish the complementary dietary roles of the leaves and seeds.

    Comparative nutritional and anti-nutritional composition of Aframomum melegueta leaves and seeds · 2026 · DOI

  • The protein levels observed in the pudding with added red dragon fruit did not reach the 10% contribution recommended for snack foods. The study's findings indicate the need for complementary protein sources to optimize the nutritional quality of the product.

    Evaluation of Nutritional Content and Antioxidant Activity of Purple Sweet Potato Pudding Enriched with Red Dragon Fruit · 2026 · DOI

  • There is a need for functional foods that prioritize nutritional quality over palatability. The study identifies a gap in the development of functional snacks that can support degenerative disease prevention.

    Evaluation of Nutritional Content and Antioxidant Activity of Purple Sweet Potato Pudding Enriched with Red Dragon Fruit · 2026 · DOI

  • The need for a natural dietary supplement with better acceptability and lower risk of side effects. The lack of a herbal vitamin B-complex syrup that meets the required specifications.

    PREPARATION AND EVALUATION OF HERBAL B.COMPLEX SYRUP · 2026 · DOI

  • There is a need for natural and herbal products in personal care. The study identifies a gap in the development of herbal lip balms with natural SPF ingredients.

    A RESEARCH ON HERBAL LIP BALM WITH NATURAL SPF · 2026 · DOI

  • Further studies can be conducted to explore the potential of jackfruit seed extract in other cosmetic products. The study can be extended to evaluate the efficacy of the prepared formulation in vivo.

    FORMULATION AND EVALUATION OF BIOACTIVE LIPBALM INCORPORATING JACKFRUIT (ARTOCARPUS HETEROPHYLLUS) SEED EXTRACT · 2026 · DOI

  • There is a need for functional foods that offer distinct metabolic and therapeutic health benefits. The bakery market lacks products that incorporate natural, bioactive herbal ingredients.

    DEVELOPMENT OF FUNCTIONAL FOOD DEVELOPED FROM TERMINALIA ARJUNA AND GLYCYRRHIZA GLABRA - ARJUNA BISCOTTI · 2026 · DOI

  • There is a lack of research on the effect of OFBGR cookies on obese women's body weight. The study aims to investigate this gap.

    EFFECT OF OAT FERMENTED BLACK GLUTINOUSRICE COOKIES INTERVENTION ON OBESE WOMEN BODY WEIGHT · 2026 · DOI

  • The current soaps available in the market may contain harsh synthetic chemicals.

    FORMULATION AND EVALUATION OF UBTAN SCRUB SOAP BY USING GOAT MILK SOAP BASE · 2026 · DOI

  • Shelf-life assessments of spirulina-enriched snacks under different storage conditions. Consumer studies to validate product stability, sensory quality, and overall market acceptability.

    Physicochemical and Sensory Properties of Potato Snacks Fortified with Spirulina (Arthrospira platensis) · 2026 · DOI

  • To determine the effect of the wafers on the intake and weight of goats. To study the use of other protein sources in combination with bagasse. To optimize the wafer formulation for improved nutritional quality and palatability.

    Physical properties and nutritional quality of wafer made from sugarcane bagasse-indigofera mixture as feed for ruminant · 2026 · DOI

  • Further investigation of the properties and potential applications of plant-based additives for confectionery glazes. Evaluation of the effectiveness of the additives in different confectionery products.

    Promising additives of plant origin for confectionery glaze · 2026 · DOI

Most-cited papers in Food Science and Nutritional Studies

Most recent work

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Open questions raised by papers listed on this page include: (1) Future studies can investigate the efficacy of Ayurvedic dietary recommendations in improving outcomes for patients with Pandu Roga (“A REVIEW OF PATHYA-APATHYA AND SUPPORTIVE DIETARY MANAGEMENT IN PANDU ROGA…”, 2026); (2) There is a need to develop functional foods that balance acceptable physicochemical properties, organoleptic characteristics, and antioxidant activity (“A physicochemical, sensory, and nutritional properties of mango puree enriched…”, 2026); (3) There is a need for the development of ready-to-drink beverages with turmeric, pandan, and lemongrass extracts (“Development of a ready-to-drink beverage with turmeric, pandan, and lemongrass…”, 2026); (4) The lack of studies on the physicochemical characteristics of Spirulina platensis and its fortification in potato snacks (“Physicochemical and Sensory Properties of Potato Snacks Fortified with…”, 2026); (5) There is a need to improve the nutritional quality and palatability of bagasse-based feed (“Physical properties and nutritional quality of wafer made from sugarcane…”, 2026). 61 gap statements have been mined from Food Science and Nutritional Studies papers in our 4.5M-paper local library, which holds 287 papers on the topic; the gaps come from whichever of those papers state one. They are mostly the research gaps the authors state and the papers' abstracts, plus future-work, limitations and challenges passages. The ones listed below are a selection still marked open; each names the study that raised it, with a DOI link where the paper has one, so you can read the original claim in context.

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