Front. Food Sci. Technol. Frontiers in Food Science and Technology Front. Food Sci. Technol. 2674-1121 Frontiers Media S.A. 1733681 10.3389/frfst.2025.1733681 Correction Correction: Editorial: Optimizing nutrition from the inside out: innovations in digestion, fermentation, and functional food processing Naderi 10.3389/frfst.2025.1733681 Naderi Nassim * † Writing – review & editing Writing – original draft Independent Researcher, Montreal, QC, Canada Correspondence: Nassim Naderi, nassim.naderi@gmail.com

ORCID: Nassim Naderi, orcid.org/0000-0003-1301-2513

07 11 2025 2025 5 1733681 27 10 2025 28 10 2025 Copyright © 2025 Naderi. 2025 Naderi https://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. A Correction on Optimizing nutrition from the inside out: innovations in digestion, fermentation, and functional food processing by Naderi N (2025). Front. Food Sci. Technol. 5:1707788. doi: 10.3389/frfst.2025.1707788 Graphical Abstract

Illustration titled "Optimizing Nutrition from the Inside Out: Innovations in Digestion, Fermentation, and Functional Food Processing" featuring four sections. Top left: "Valorization of By-Products" with an icon of stacked discs, describing repurposing food waste into nutritional ingredients. Top right: "Digestion and Bioavailability" with a digestive system icon, focusing on enhancing nutrient utilization. Bottom left: "Encapsulation Technologies" with a capsule icon, improving stability and delivery of bioactive compounds. Bottom right: "Microbiota Modulation" with a bacteria icon, influencing gut health through dietary interventions.

fermentation valorization bioaccessibility sustainability personalized nutrition strategies section-in-acceptance Food Biotechnology

There was a mistake in the Graphical Abstract as published. “Encapsulation Technologies Improving the stability ant delivery” was used instead of “Encapsulation Technologies Improving the stability and delivery”. The corrected Graphical Abstract appears below.

The original article has been updated

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