The utilization of fermented foods has been a longstanding practice in human civilization worldwide for example sauerkraut from the Roman Empire, Jiangshui, and PaoCai, which are popular traditional foods in China. In Korea, Russia, and Mongolia, Kimchi and Kefir are widely used. Similarly, Japan, Indonesia, and Pakistan have their traditional fermented foods such as Miso, Natto, Tempeh, and sourdough, respectively. In America and Europe, fermented alcoholic beverages made from sorghum and maize are among the most common. Nevertheless, the full potential of fermented foods to enhance the bioavailability of bioactive compounds and restore probiotic communities has yet to be thoroughly explored. In this review, we focus on the bioactive compounds and probiotic stability in food fermented with probiotic bacterial strains. Probiotic fermented food improves the bioactive compound contents and has been gaining interest in basic and clinical research. Bioactive compounds, including phenolic, alkaloids, terpenoids, flavonoids, stilbenes, coumarins, tannins, anthocyanidins, flavones, isoflavonoids, and polyphenols, along with beneficial bacteria such as Lactobacilli, Bifidobacteria, Pediococcus, and Weissella demonstrate increased levels and restoration in probiotic fermented foods. These bioactive compounds, combined with a thriving microbiota, play a role in preventing viral infections by targeting influenza, noroviruses (NoVs), Murine norovirus-1 (MNV-1), and COVID-19, while also stimulating the host's immune function. Clinical and pre-clinical investigations are warranted to explore the dose-response and duration efficacy of probiotic fermented foods against viral infections.

The roots, leaves, and other parts of American ginseng contain ginsenosides and polyphenols, among other bioactive components. So far, reports on exploring the changes in bioactive components within its leaves after heat treatment have been limited. In the present study, we investigated the effects of far-infrared irradiation (FIR) heat treatment from 160 to 200 ℃ on the deglycosylation and dehydration rates of the bioactive components in American ginseng leaves. As the temperature was increased, the amounts of constant ginsenosides decreased while those of rare ginsenosides increased. After FIR heat treatment of the American ginseng leaves at an optimal 190 ℃, the highest total polyphenolic content and kaempferol content were detected, the antioxidant activity was significantly enhanced, and the amounts of rare ginsenosides F4, Rg6, Rh4, Rk3, Rk1, Rg3, and Rg5 were 41, 5, 37, 64, 222, 17, and 266 times higher than those in the untreated leaves, respectively. Moreover, the radical scavenging rates for 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and the reducing power of the treated leaf extract, were 2.17, 1.86, and 1.77 times higher, respectively. Hence, optimal FIR heat treatment at 190 ℃ is an efficient method for producing beneficial bioactive components from American ginseng leaves.

In recent years, green and healthy foods have attracted much attention. Plant-based foods have become a new trend to replace animal-derived foods. In this study, we used walnut and purple rice as the primary raw materials to produce yogurt. The process included boiling, mixing, grinding, inoculation, fermentation, and sterilization. We then analyzed the similarities and differences between the resulting walnut purple rice yogurt and unfermented walnut purple rice milk, as well as dairy-based yogurt, in terms of physical chemistry, flavor, and sensory characteristics. We also examined the similarities and differences between fermented walnut purple rice milk and conventional warm yogurt. The study results revealed that walnut purple rice yogurt exhibited greater viscosity than walnut purple rice milk and conventional dairy-based yogurt. Additionally, the former displayed enhanced stability and recovery ability. Notably, distinguishable differences were observed between the three types of yogurts in terms of the presence of unknown volatiles and the umami signal as indicated by electronic nose/tongue and GC-IMS analyses. The umami flavour of walnut purple rice yogurt surpasses that of traditional dairy-based yogurt, whilst its salty taste is lower than that of walnut purple rice milk. Despite possessing a weaker aroma than dairy-based yogurt, it is more potent than walnut purple rice milk. Additionally, its relative abundance of olefins, ketones, and alcohols enhances its unique flavour profile, surpassing both other options. Based on sensory analysis, it can be deduced that walnut purple rice yogurt has the highest overall acceptance rate.

Mycotoxins are secondary metabolites produced by filamentous fungi associated to a variety of acute and chronic foodborne diseases. Current toxicology studies mainly rely on monolayer cell cultures and animal models, which are undeniably affected by several limitations. To bridge the gap between the current in vitro toxicology approach and the in vivo predictivity of the data, we here investigated the cytotoxic effects induced by the mycotoxins sterigmatocystin (STE), ochratoxin A (OTA) and patulin (PAT) on different 2D and 3D cell cultures. We focused on human tumours (neuroblastoma SH-SY5Y cells, and epithelial breast cancer MDA-MB-213 cells) and healthy cells (bone marrow derived mesenchymal stem cells, BM-MSC, and umbilical vein endothelial cells, HUVECs). Cytotoxicity of STE, OTA, and PAT was determined after 24, 48 and 72 h of exposure by ATP assay in both culture models. 3D spheroids morphology was also analysed using the MATLAB-based open-source software AnaSP. Our results highlighted how each cell line and different culture models showed specific sensitivities, reinforcing the importance of using more complex models for toxicology studies and a multiple cell line approach for an improved and more comprehensive risk assessment.

Gastric mixing relies both on enzymatic reactions and mechanical solicitations through antral contraction waves (ACWs). This work aims at discussing the influence of ACWs frequency and digesta viscosity on human gastric mixing efficiency by comparison with that of a soft elastic reactor (SER), that induces mixing by vibration of its wall in a similar way as ACWs promote stomach motility. The SER mixing curve was considered in order to determine the flow regime reached during gastric mixing. The number of contractions required to achieve homogenization was found to depend on the viscosity of the stomach content and the ACWs amplitude. Moreover, it was deduced from the same range of SER and ACWs operating points that the mechanical solicitation provided by human peristalsis was low and that gastric mixing was confined in laminar regime. Further efforts are needed to investigate the role of other physiological processes such as gastric secretions and emptying in overall gastric mixing performance.

In terms of sustainability, there is a pressing need to evaluate agricultural and forestry leafy biomass that has no current economic value or may pose a threat to the environment. In this aspect, leafy biomass, which represents around 5% of the total tree, can be used for purposes that would be more profitable and ecofriendly. To this end, biorefinery of leafy biomass in the way of extracting valuable health compounds such as phenolics would ensure a valuable societal health ingredient besides alleviating waste disposal problem. However, during the biorefinery process, the primary challenges start with ensuring the feedstock to produce phenol rich leaves extract followed by their isolation and commercialization of this leaves extract. This current review aims to detail the types of biomasses, biorefinery approach of leafy biomass towards the phenolic extraction, leaves commercialization followed by the marketing strategy of the application of phenol rich leaves extract. The outcome of this overview will serve researchers and relevant industries in understanding the process for feedstock collection and the suitable sectors to apply leafy biomass derived healthy compounds.

The aim of this study was to determine the changes in chemical composition of the fresh red raspberry ‘Willamette’ fruits, caused by the presence of raspberry leaf blotch emaravirus (RLBV). In three experimental orchards of ‘Willamette’ raspberry, fruits were harvested from RLBV‒free and RLBV-infected plants in 2019 and 2020. Fruits were collected at appropriate maturity stages and further analyzed on total phenolics, total anthocyanins, and selected individual phenolics. In all three experimental orchards, the phenolic profiles of infected and uninfected fruit samples were considerably different during both studied years. Nonetheless, the intensity of the modifications varied greatly depending on location and harvest year. Statistical analysis revealed that the influence of RLBV infection on the studied features is undeniable, although the influences of weather conditions and soil composition outweigh the influence of RLBV. Taking into consideration all experimental and statistical data, it can be concluded that raspberry 'Willamette' fruits may be RLBV-tolerant, while sensitivity to environmental conditions and soil composition is emphasized.

Due to their contribution to human health, the production of healthy snacks has garnered the attention of both the scientific community and the food industry. This study was conducted to determine the suitability of frying and baking processing methods for producing green banana chips using two varieties: Barraganete and Dominico. The aim was to identify a treatment geared towards producing healthy snacks. Initially, the physicochemical properties of the raw materials were analyzed, revealing significant differences in starch, fat, fiber, and protein content. Subsequently, the bananas were processed into baked and fried chips. Multivariate statistical techniques such as ANCOVA, MANOVA, and post-hoc tests were applied to examine the influence of initial characteristics and detect variations attributable to the cooking method. The main findings showed that the initial protein level had a significant covariate effect on the final content in the chips. The Dominico variety generally proved more suitable for making baked chips, retaining higher percentages of protein, starch, fiber, and lower fat content than Barraganete. Baked chips showed significantly lower sodium and fat values than fried ones when differentiated by processing method. The "Dominico + Baked" treatment emerged as the superior alternative, with favourable levels of protein, starch, and low sodium and fat, positioning it as the most suitable for producing a healthy snack.

The study delved into the impact of two extrusion processing parameters—screw speed (SS at 400, 600, 800 RPM) and material moisture content in the extruder barrel (M at 12, 15, 18%) at constant feed rate (50 kg/h)—on reducing the content of alternariol (AOH), alternariol monomethyl ether (AME), tenuazonic acid (TeA), and tentoxin (TEN) in whole-grain red sorghum flour. Ultra-performance liquid chromatography coupled with a triple-quadrupole mass spectrometer (UPLC-MS/MS) was used for determination of Alternaria toxin levels. The extruder die temperature ranged between 136 and 177 °C, the pressure at the die was from 0.16 to 6.23 MPa, the specific mechanical energy ranged from 83.5 to 152.3 kWh/t, the torque ranged between 88 to 162.8 Nm, while the mean retention time of material in the barrel was between 5.6 and 13 s. Optimal parameters for reducing the concentration of all Alternaria toxins with the satisfactory quality of sorghum snacks were: SS=400 RPM, M= 12%, with a reduction of 61.4, 76.4, 12.1 and 50.8% for AOH, AME, TeA and TEN, respectively.

Schinus terebinthifolius Raddi is a plant native to Brazil. The objective of this work was to analyze the chemical composition, antioxidant and antibacterial potential of essential oils (EOs) from the leaves, fruits and twigs of S. terebinthifolius aiming for their application in food safety. EOs were obtained by hydrodistillation and the chemical composition was determined by gas chromatog-raphy coupled to mass spectrometry. Phenolic compounds were quantified and antioxidant ac-tivity was evaluated using three different methods. The antibacterial activity was determined by the broth microdilution method against foodborne bacteria. In the chemical analysis, 22 com-pounds were identified in the leaves, 13 compounds in the fruits and 37 compounds in the twigs, revealing the presence of the main compounds germacrene D, caryophyllene, α-pinene, β-pinene and γ-gurjunene. EOs showed better antioxidant potential using the β-carotene/linoleic acid method with 40.74, 61.52 and 63.65% oxidation inhibition for leaves, fruits and twigs, respectively. The EO from the leaves showed greater antibacterial potential against Escherichia coli and Staphy-lococcus aureus with a minimum inhibitory concentration (MIC) of 0.62 mg mL-1, values lower than the MIC of sodium nitrite (5.00 mg mL-1), antimicrobial standard synthetic. The activities of pink pepper EOs suggest their potential as a biopreservative in foods.

Results showed that mulberry leaves could significantly reduce backfat thickness (P<0.05) and increase intramuscular fat (IMF) content (P<0.05). Lipidomics analysis showed that mulberry leaves improved lipid profile composition and increased the proportion of triglycerides (TG). Interestingly, IMF content was positively correlated with acyl C18:2 and negatively correlated with C18:1 of differential TGs. In addition, cecal microbiological analysis showed that mulberry leaves could increase the abundance of bacteria such as UCG−005, Muribaculaceae_norank, Prevotellaceae_NK3B31_group, Limosilactobacillus, and so on. At the same time improve the L-tyrosine-baton rouge ester, Oleic acid methyl ester, 21-deoxycortisol, N-acetyldihydrosphingosine, Mulberrin relative abundance. In this study, we found that mulberry leaves could extremely significantly increasing the mRNA relative expression of lipoprotein lipase (LPL), fatty acid-binding protein 4 (FABP4) and peroxisome proliferators-activated receptor γ (PPARγ) in muscle (P＜0.01), significantly increasing mRNA relative expression of diacylglycerol acyltransferase 1 (DGAT1) (P＜0.05) and significantly decreasing the mRNA relative expression of acetyl CoA carboxylase (ACC) (P＜0.05), and aignificantly upregulated hormone-sensitive triglyceride lipase (HSL), peroxisome proliferators-activated receptor α (PPARα) mRNA relative expression (P＜0.05) in backfat. In addition mulberry leaves could increased serum leptin and adiponectin (P＜0.01). Ultimately lead to up-regulation of IMF and down-regulation of backfat.

The presence of antibiotic residues in honey has recently become a growing public health concern due to the overuse of these products in beekeeping and their transfer to the food industry. The aim of this study was to develop and validate a simple, selective and sensitive method for the simultaneous identification and quantification of residues of twenty-two sulfonamides, trimethoprim and dapsone in honey using a rapid and reliable liquid chromatography–tandem mass spectrometry (LC–MS/MS) method. The developed method showed good linearity, specificity, precision (repeatability and intra-laboratory reproducibility) and recovery. The decision limit (CCalpha) ranged between 2.16-22.12 µg/kg for CCα, while the detection capability (CCbeta) was between 2.16- 2.67-27.36 µg/kg. The method proved to be rapid, reliable and effective for the determination of sulfonamides, trimethoprim and dapsone from honey samples. The average recoveries were estimated to be between 70 and 106%. The relative standard deviations (RSDs) were between 6-18%. In practice, the method is essential to check the honey sold on the market and ensure its safety before it reaches the consumer.

The increasing demand by consumers for popular healthy fruits, such as the watermelon (Citrullus lanatus), generate substantial bio-wastes, making it imperative to harness the value of these by-products. Watermelon has low-calorie content and several other nutritional benefits that make it suitable for weight management and heart-healthy diets. Within this article, the nutritional composition and bioactives of watermelon which are strongly linked to the prevention of cardiovascular disorders (CVD), cancer, and age-related conditions, will be thoroughly reviewed. In addition, the therapeutic potential effects of watermelon consumption, such as anti-inflammatory, cardio-protective and anti-cancer properties, are also examined, with emphasis to the importance of incorporating watermelon into regular diets for overall health improvement. Additionally, the study explores various applications of watermelon by-products in functional foods, contributing to meeting recommended daily nutrient allowances, as well as in other functional products like cosmetics, with health promoting properties. In conclusion, this comprehensive review underscores the role of watermelon and its by-products for the development of products that can contribute to the prevention of chronic diseases and promote overall well-being

Red cabbage (RC), a cruciferous vegetable rich in various bioactive substances, can significantly reduce the risk factors of several chronic metabolic diseases, but its mechanism remains clear. Given that the relationship between diet, gut microbiota and health, a diet -induced mice obesity model was used to elucidate the effects of RC on gut microbial composition and interactions in mice. After 24-hour dietary intervention, high-fat (HF) diet and intake of RC led to increased Firmicutes/Bacteroidetes (F/B) ratios in the feces of mice. RC also reduced the relative abundance of Bifidobacteria, Lactobacillus and Akkermansia muciniphila in mice fed low fat (LF) diet. After 8-weeks dietary intervention, RC significantly changed the structure and the ecological network of gut microbial community. Particularly, RC inhibited an HF-diet induced increase of AF12 in mice, and this genus was positively correlated with body weight, low-density lipoprotein level and fecal bile acid of mice. Unclassified Clostridiales, specifically increased by RC consumption, was also found to negatively correlate with hepatic free cholesterol levels in mice. Overall, our results demonstrated that RC modulation of gut microbial composition and interactions is associated with the attenuation of HF diet-induced body weight gain and altered cholesterol metabolism of mice.

The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the aroma characteristics of wet-marinated fermented golden pomfret after boiling, steaming, microwaving, air frying and baking using a combination of an electronic nose, GC-IMS and SPME-GC-MS. Electronic nose PCA showed that the flavors of the boiled (A), steam (B) and microwave (C) treatment groups were similar, and the flavors of baking (D) and air frying (E) were similar. A total of 72 flavor compounds were detected in the GC-IMS analysis, and comparative analysis of the cooked wet-marinated and fermented golden pomfret yielded a greater abundance of flavor compounds. SPME-GC-MS analysis detected 108 flavor compounds, and the results were similar to the baking and air frying. Twelve key flavor substances, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified by orthogonal partial least squares discriminant analysis (OPLS-DA) and VIP analysis. These results show that cooking method is a key factor in the flavor distribution of wet-marinated fermented golden pomfret, and consumers can choose the appropriate cooking method accordingly.

Globally, the demand for plant-based alternative food is increasing rapidly as these products are getting quite popular in vegan and vegetarians. However, it is still in the early stage and faces various technological challenges, but the imitation of sensory profile is the most challenging part as the products are meant to be an alternative of meat. The development of similar product to meat requires an accurate selection of ingredients and processing. An understanding about the sensory profile can help to construct the product and technologies that are consumer centric and sustainable. In this review, we focus on the comparative differences in the sensory profile of animal meat and plant-based meat alternative specially in the color, texture and flavor, along with the method used to resemble them. The paper also explains about the sensory evaluation and how it affects the consumer preference and acceptability. Additionally, a direction to further research for developing better plant-based alternative products has also been suggested.

Honey has been employed for the treatment of wounds and diseases for ancient time, thanks to its antimicrobial and curative properties. This study aims to present the biochemical characteristics, including the amount of sugar, total phenols, phenolic chemicals, antioxidant properties, and antibacterial activities of a specific type of French honey (Sologne summer forest) in comparison with a manuka honey. According to our findings, the Manuka honey tested has 23% fewer polyphenols total than Sologne summer forest honey. The results showed that the Sologne summer honey had a different polyphenols profile than Manuka honey with specific polyphenol like p- Hydroxybenzoic acid. Additionally, the antioxidant activity of the two honeys is comparable (9 μmole Trolox.g-1 honey). Furthermore, the antibacterial activity of the two honeys is comparable against Pseudomonas aeruginosa and Staphylococcus aureus. Our research indicates for the first time that there are significant nutritional and biological potentials for a French honey from the Sologne summer forest.

Abstract This study focuses on the toxicity assessment of various flavonoids, with particular emphasis on Hesperidin. Among the investigated compounds, Hesperidin exhibits notable potential and low toxicity in both short and long-term evaluations. The toxicity parameters for Hesperidin include a low Max. Tolerated Dose (Human) (0.525 log mg/kg/day), indicative of its minimal potential harm to humans. Additionally, its Oral Rat Acute Toxicity (LD50) (2.506 mol/kg) suggests a relatively low acute toxicity level. The Oral Rat Chronic Toxicity (LOAEL) (3.167 log mg/kg_bw/day) signifies a higher dose threshold for observing adverse effects over the long term. Furthermore, Hesperidin demonstrates low Minnow Toxicity (7.131 log mM), suggesting minimal impact on aquatic organisms. Overall, this comprehensive assessment positions Hesperidin as a promising flavonoid with favorable properties and minimal toxicity.

The consumption of foods with fiber and phenolic compounds can be part of treating obesity through interaction with the gastrointestinal tract. Treatment with common bean leaves (BL) for obesity was evaluated in mice on a high-fat, high-fructose diet (HFFD). The proximal and phytochemical characterization of BL was determined. Obesity was induced with a HFFD for 14 weeks. Immediately after, the animals were supplemented with BL (10%) or standard diet (SD) as a strategy to seem a healthy diet (12 additional weeks). Changes in body composi-tion, lipid profile, and intestinal integrity were analyzed. BL contained 27.2% dietary fiber, total phenolics (475.04 mg/100 g), and saponins (2.2 mg/100 g). The VAT consumption of the BL group decreased by 52% compared to the HFFD group. Additionally, triglyceride concentrations were 23% lower in the BL consumption group compared to the HFFD group. The improvement in lipid profile was attributed to the (1.77-fold) higher fecal lipid excretion in the BL consumption group compared to the HFFD group. Likewise, pancreatic lipase decreased by 29%. Furthermore, BL supplementation reduced the level of IL-6 (4.4-fold) and FITC-dextran in serum by 50% compared with that in the HFFD group. Metabolic endotoxemia was inhibited after BL supplementation (-33%) compared to the HFFD group. BL consumption as a treatment in obese mice reduces adipose tissue accumulation and improves the lipid profile. Furthermore, we report for the first time that BL consumption improves intestinal integrity.

Non-alcoholic beer (NAB) or low alcoholic beer (LAB) are taking over the market with a growing sale. Sus-tainable recycling and valorization of exhausted brewer’s spent grains (BSG) coming from craft beer is a relevant issue in brewing process. In this work, recycled BSG and BSG+GJ (supplemented with 10% grape juice) were used as wort-substrate to inoculate already selected non-conventional yeasts to produce NABLAB craft beer. Results showed that wort composed by only recycled BSG produced appreciate NAB beers (ethanol from 0.12% to 0.54 % v/v) while the addition of 10% of grape juice made LAB beers (ethanol from 0.82 to 1.66 % v/v). As expected, volatile compounds production was highest with the addition of grape juice. Lachancea thermotolerans confirmed the lactic acid production and, as Saccharomyces cerevisiae, is characterized by (in both worts) ethyl butyrate and isoamyl acetate, while Torulaspora delbrueckii produced relevant amounts of exanol, phenylethyl acetate and β-phenyl ethanol (wort added with grape juice). Wickeramhomyces anomalus and Pichia kluyvery showed consistent volatile production but only in wort with grape juice addition where a fermentation activity was exhibited. The overall results indicated that reused BSGs, non-conventional yeasts and grape juice is a suitable strategy for specialty NABLAB beer.

Saudi Arabia is a prominent producers of dates, with 1.6 million tons annually. There is a need to evaluate physical properties and quality of fruits non-destructively and then be modeled and predicted throughout the storage period. The aim of the current study was to generate a quality index (Qi) and Near-infrared spectra (NIR) models non-destructively to predict properties of Barhi dates fruits including objective and sensory evaluations. The engineering properties of Barhi dates were measured and modeled with quality index (Qi) based on NIR of fresh Barhi fruits (hardness, color, TSS, pH, and sensory evaluations) and during storage in cold, ambient, and controlled at-mosphere (CA) for up to four months. The prediction of Qi is non- destructively based on NIR utilizing PLSR and ANN data analysis. The results showed that the Qi generated corresponds with high precision to the characteristics of the examined fruits through the duration of the storage period with R2 of 0.96. The NIR spectrum proves to be an efficient method to evaluate the Barhi fruits' quality index. where ANN was found to be more suitable than PLSR analysis. Thus, NIR can be utilized to accurately predict the Qi of fruits quality effectively throughout the handling, processing, transporting, storage, and retail sector supply chain.

The modernization of food and food production techniques resulted in a major decline in the nutritional profile of food products. Fortification and enrichment are the modern solutions to consider. But to what extent will it help? Traditional food products and food production methods flourish with vital nutrients. The current study restructures the conventional approach to biscuit making, intended to prepare and evaluate the whole nutritious food made from Navathaniyam, a blend of nine grains. From the organoleptic evaluation, the combination of flours employed in trial 2 was more preferred. Incorporating the blend of nine diverse varieties of cereals and pulses will be a novel food product.

Background: Fermented milks are a source of bioactive peptides with different potential benefits on human health (mainly antioxidant and antihypertensive effects) and may be considered as functional foods. Furthermore, those made with sheep milk have higher nutritional value and higher concentrations of proteins, fats, minerals, and vitamins, if compared to milk of other species. Objectives: Aim of this study was to perform a biochemical characterization and a comparison between sheep fermented milk (SFM) made with commercial starter cultures and sheep milk YoAlp®, a fermented milk obtained using local strains of lactic acid bacteria (LABs) (Streptococcus thermophilus and Lactobacillus delbrueckii) which have been isolated during years in Aosta Valley mountain dairy cattle farm. Methods: Sheep milk and fermented milk (Sarda and Lacaune breeds) have been collected and immediately analyzed. Biochemical characterization, by a proteomic approach, GC/MS and microtiter plate assay methods, have been conducted to evaluate their peptide, fatty acid and aromatic profile, and to assess potential health promoting effects. Results: The comparison between SFM and YoAlp® peptide profile shows a higher number of peptides using autochthonous starter cultures (52) than commercial starter cultures (35). Among these peptides 20,78% and 29,87%, respectively, are supposed to be potentially bioactive (DPP - dipeptidyl peptidase-IV - inhibitor, ACE - angiotensin converting enzyme – inhibitor and antioxidant). In both products, the fatty acids profile was similar to that of origin sheep milk; concerning aromatic profile, YoAlp® shows yogurt typical aromatic assets, similar to the commercial one. As far as bioactivity is concerned, ACE inhibitor activity is high for both samples. Similar values, as expected by peptide profile analysis, have been obtained using commercial and autochthonous starters. Even in the case of antioxidant capacity, peptide profile bioactivity prediction has been confirmed by the assay showing a DPPH inhibition higher for SFM than for YoAlp®, but this difference is not statistically significative. Conclusions: Local strains of lactic acid bacteria from Aosta Valley seems to work as well as the commercial, preserving biodiversity and typicality. However, further analyses are needed to identify peptides generated by autochthonous LABs in order to understand microbial proteolytic activities and to investigate gastric digestion resistance of bioactive peptides which can have positive effects on human health.

The jet-slit milk homogenizer is one of the most energy-efficient among all types of homogenizers in the dairy industry. The principle of its operation is based on the creation of a maximum speed difference between the fat globules of cream and the flow of skimmed milk. Reducing the specific energy consumption and finding the optimal parameters of the homogenizer were based on the results of both theoretical and experimental studies. The optimization criteria (decreasing specific energy consumption while maintaining high homogenization quality) were chosen to achieve a dispersion of 0.8 μm with minimal energy consumption. The parameters of the width of the ring gap, the fat content and the speed of the cream have been optimized. It is possible to reduce the specific energy intensity of the process to values of 0.88–0.92 kWh/t when using cream with a fat content of 33–43%, which should be fed through an annular gap with a width of 0.6–0.8 mm. Optimum values of the cream feed speed had been found, which should be equal to 7–11 m/s. The research results are of high practical value for the further development of the energy-efficient industrial model of a jet-slit homogenizer.

High-methoxyl apple pectin (AP) derived from apple was employed as the main ingredient facilitating rheological modification features for developing dysphagia-friendly fluidized alimentary matrices. Xanthan gum (XG) was also included as a composite counterpart to modify the viscoelastic properties of the thickened system under different thermal processes. The results indicate that AP is extremely sensitive to thermal processing, and the viscosity is greatly depleted under a neutral pH level. Moreover, the inclusion of calcium ions echoed a modification effect on the rheological properties of AP, and both the elastic property and viscosity value are promoted after thermal processing. The modification effect of viscoelastic properties (Gʹ and Gʹʹ) is observed while XG is incorporated into the composite formula. By promoting the XG ratio from 7: 3 to 6: 4 (AP: XG), it triggers the rheological transformation from a liquid-like form to a solid-like state, and the viscosity value shows that the AP-XG composite system exhibits better thermal stability after thermal processing. The ambient modifiers of pH (pH < 4) and calcium chloride concentration (7.5%) with an optimal AP-XG ratio of 7:3 lead to weak-gel-like behavior (Gʹʹ < Gʹ), helping to maintain the texture properties of dysphagia-friendly features similar to those prior to the thermal processing.

A milk drink flavored with dates syrup produced at a lab scale level was evaluated. The production process of date syrup involves a sequence of essential unit operations, commencing with the extraction, filtration, and concentration processes from two cultivars: Sukkary and Khlass. Date syrup was then mixed with cow’s and camel’s milk at four percentages to form a nutritious, natural, sweet, and energy milk drink. Sensory, physical, and chemical characteristics of the milk drinks flavored with date syrup were examined. The objective of this work was to measure physiochemical properties of dates fruits and milk drinks flavored with dates syrup, then to evaluate the physical properties of milk drinks utilizing a non-destructive NIR spectra. The study assessed the characteristics of the milk drink enhanced with date syrup by employing near-infrared spectra (NIR) spectra and analyzed utilizing partial least-square regression (PLSR) and artificial neural network (ANN) analysis. The NIR spectrum proved to be highly effective in estimating the physiochemical attributes of the flavored milk drink. The ANN model outperformed the PLSR model in this context. RMSECV is considered a more reliable indicator of a model's future predictive performance compared to RMSEC, R2 ranged between 0.946 and 0.989. Consequently, non-destructive NIR technology demonstrates significant promise for accurately predicting and contributing to the entire production process of the product's properties examined.

Marine lipids are recognized for their health promoting features, mainly for being the primary sources of omega-3 fatty acids, and therefore critical for human nutrition in an age when the global supply for these nutrients is experiencing an unprecedent pressure due to an ever-increasing demand. The seafood industry originates a considerable yield of co-products worldwide that, while already explored for other purposes, remain mostly undervalued as sustainable sources of healthy lipids, often being explored for low value oil production. These co-products are especially appealing as lipid sources since, besides the well-known nutritional upside of marine animal fat, particularly rich in omega-3 polyunsaturated fatty acids (PUFAs), they have also interesting bioactive properties, which may garner them further interest, not only as food, but also for other high-end applications. Besides the added value that these co-products may represent as valuable lipid sources, there is also the obvious ecological upside of reducing seafood industry waste. In this sense, repurposing these bioresources will contribute to a more sustainable use of marine animal food, reducing the strain on already heavily depleted seafood stocks. Therefore, untapping the potential of marine animal co-products as valuable lipid sources aligns with both health and environmental goals by guaranteeing additional sources of healthy lipids and promoting more eco-conscious practices.

Polysaccharide from Ficus carica L. (FCP) exert multiple biological activities, as a biological macromolecule, the available knowledge about the specific structures and mechanisms of biological activity of purified 'Brunswick' fig polysaccharide is currently limited. In the present study, by chemical purification and characteristics identified via specific instruments, and then the impact of FCP on the immunomodulation activity in vitro and in vivo was examined. Structural char-acteristics showed that the molecular weight of the FCP was determined to be 127.5 kDa, the primary monosaccharides present in the FCP were galacturonic acid (GalA), arabinose (Ara), galactose (Gal), rhamnose (Rha), glucose (Glc), and xylose (Xyl) at a ratio of 0.321:0.287:0.269:0.091:0.013:0.011. Based on the investigation of in vitro immunomodulatory ac-tivity, FCP was found to stimulate the production of NO, TNF-α, and IL-6 and increased the pi-nocytic activity of macrophages. Further analysis revealed that FCP activated macrophages by interacting with toll-like receptor 4 (TLR4). Moreover, the in vivo test results indicate that FCP showed significant increase serum pro-inflammatory factors in immunosuppressed mice. Overall, this study suggests that FCP has the potential to be utilized as a novel immunomodulator in the pharmaceutical and functional food industries.

Wendan (a type of pomelo), as a popular fruit in China, is less known in other countries. Its peel is widely used in food and traditional medicine. Four different origins of Wendan pomelo were selected, and crude extracts were obtained by the Soxhlet extraction method. The composition of Wendan peel was analyzed by high-performance liquid chromatography-mass spectrometry (HPLC-MS) in positive ion mode. The compounds were identified by searching the Metabolite Link (METLIN), Spectral Database for Organic Compounds (SDBS) and referring to literature reports. A total of 20 compounds were identified among the samples from the four origins, of which 8 compounds were common. The majority of the compounds belonged to the flavonoid and coumarin classes, Meranzin hydrate was identified for the first time in pomelo peel. In vitro antioxidant activity experiments showed that samples from Taizhou, Zhejiang exhibited the highest antioxidant activity in the DPPH, ABTS, and FRAP assays, with values of 0.59 mg/mL, 97.06 μmol TE/g, and 60.62 μmol Fe2+/g, respectively. Samples from Zhangzhou, Fujian showed antioxidant activity second only to the samples from Taizhou, Zhejiang. The sample from Zhangzhou, Fujian Province, showed excellent inhibitory activity in the α-glucosidase inhibition assay (IC50=7.99 mg/mL).

There is a need to develop enriched milk drinks with healthy and natural additives. A consumer test was conducted to compare milk (cow and camel) flavored with date syrup (Khlass and Sukkary varieties) at different percentage. The objective of the present work was to study consumers liking patterns for flavored milk drinks from dates syrup (from Khlass and Sukkary dates), at different percentages, added to milk (cow and camel) utilizing preference mapping analysis. A total of sixteen trained panelists took part in the test. The obtained data were used to develop an internal preference map for these samples. Principal component analysis (PCA) and Agglomerative hierarchical clustering (AHC) algorithms were used to construct the preference map. The first component signifies overall acceptance of taste and color, while the second focuses on texture and flavor. Consumers were grouped into five clusters based on preferences. Cluster two favored both components positively, while cluster four leaned negatively on both. A factorial ANOVA was performed and the results showed a significant effect of the main factors as well as the interactions. Panelists preferred cow's milk over Camel’s milk in all aspects. For taste, cow’s milk with 20% Khlass syrup or 10% Sukkary syrup was favored, while in flavor, it was cow’s milk with 5% Khlass syrup and Camel’s milk with 10% Sukkary syrup. Texture-wise, Camel’s milk with 5% Khlass syrup and 15% Sukkary syrup, along with cow’s milk with 10% Khlass syrup, received top marks. In color evaluation, cow’s milk with 15% Sukkary syrup was the preferred choice. Finally, for overall color score, cow’s milk with 10% Sukkary syrup led, followed by cow’s milk with 5% Sukkary syrup. This research suggests that dairy companies may have more impact if they use date syrup as a natural and healthy flavor. The preference map includes two main dimensions; the first represents overall acceptance, taste, and color while the second is related to flavor and texture attributes. The preference map can be used in product optimization and development.

Margarine exhibits significant variations in composition, allowing it to cater to diverse consumer segments. This study aimed to characterize the physical and sensory attributes of margarine samples available in the Brazilian market. Twelve commercial samples from six different brands, encompassing 30% to 80% of lipid contents, were subjected to instrumental texture analysis, sensory profiling, and hedonic assessment. A total of 112 consumers participated in acceptance tests and Check-All-That-Apply (CATA) evaluations, while another group of 62 subjects performed Projective Mapping. Samples with lipid percentages exceeding 70% achieved the highest average acceptance scores for taste and overall impression. The brand with the lowest lipid content (30%) exhibited a stronger association with negative attributes, including rancid flavor and aroma, bitterness, and metallic flavor, resulting in lower average scores for aroma, flavor, texture, and overall impression. However, these scores were not statistically different from those of samples with 50% and 60% lipid content. Reducing lipid levels in fat-based products such as margarine poses a challenge to food manufacturers, as consumers generally perceive higher lipid percentages as indicative of superior flavor quality.

World population is in a demographic transition, with an increase in number of older adults and prevalence of diseases related to aging. This study evaluated in vitro the potential of an ultrasound-assisted extract from Durvillaea incurvata to inhibit key enzymes associated with development of age-related diseases. Results show that an ultrasound-assisted extract as well as conventional extract from Durvillaea incurvata presented anti-diabetes potential by exhibiting inhibitory activity against α-glucosidase enzymes (91.8 ± 1.0 % and 93.8 ± 0.3 % respectively, at 500 µg/mL) and α-amylase (42.2 ± 1.4 % and 61.9 ± 0.9 % respectively, at 1500 µg/mL), related to starch digestion and postprandial glycemic response. Also, extracts presented inhibitory activity on the enzyme acetylcholinesterase (51.5% and 50.8% respectively, at 500 µg/mL) and butyrylcholinesterase (32.8% and 34.4% respectively, at 0.5 mg /mL), biomarkers associated with Alzheimer's disease, and showed inhibitory activity against angiotensin-I converting enzyme (98.7 ± 7.4% and 93.0 ± 3.4% respectively, at 2.0 mg /mL), key in the regulation of vascular tone and blood pressure, which helps to prevent the development of hypertension. In conclusion, the ultrasound-assisted extract of Durvillaea incurvata has the potential to prevent the development of age-related pathologies, such as diabetes, Alzheimer's disease, and hypertension.

We studied the capacity of glutathione and a specific inactivated dry yeast rich in glutathione to protect white grape must from browning compared to using sulphur dioxide. The results indicate that sulphur dioxide drastically reduces the oxygen consumption rate, protects hydroxycinnamic acids from oxidation and prevents grape must against browning even in the presence of laccase. Glutathione, pure or in the form of a specific inactivated dry yeast rich in glutathione, also reduces the oxygen consumption rate but to a lesser extent than sulphur dioxide. It favours the formation of GRP from hydroxycinnamic acids and effectively protects grape must against browning in healthy grape conditions. Nevertheless, in the presence of laccase it was not effective enough. Therefore, both forms of glutathione can be considered as interesting alternative tools to sulphur dioxide for preventing browning in white grape must, but only when the grapes are healthy.

Microbial community succession in raw milk determines its quality and storage period. In this study, carbon dioxide (CO2) at 2000 ppm was used to treat raw milk to investigate the mechanism of extending the shelf life of raw milk by CO2 treatment from the viewpoint of microbial colonies and metabolites. The results showed that the shelf life of CO2-treated raw milk was extended to 16 days at 4 ℃, while that of the control raw milk was only 6 days. Microbiomics analysis identified 221 Amplicon Sequence Variants (ASVs) in raw milk, and the alpha diversity of microbial communities increased (P < 0.05) with the extension of storage time. Among them, Pseudomonas, Actinobacteria and Serratia were the major microbial genus responsible for the deterioration of raw milk, with a percentage of 85.7%. A combined metagenomics and metabolomics analysis revealed that microorganisms altered the levels of metabolites, such as pyruvic acid, glutamic acid, 5'- cmp, arginine, 2-propenoic acid, and phenylalanine in the raw milk through metabolic activities, such as ABC transporters, pyrimidine metabolism, arginine and proline metabolism and phenylalanine metabolism, and reduced the shelf life of the raw milk. CO2 treatment prolonged the shelf life of the raw milk by inhibiting the abundance of Gram-negative aerobic bacteria, such as Acinetobacter guillouiae, Pseudomonas fluorescens, Serratia liquefaciens and Pseudomonas simiae.

Salting influences microbial growth, enzymatic activity and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12, 24 and 48 h; in brine; and curd salting) on the chemical (moisture and salt content), physico-chemical (pH, titratable acidity and water activity) and sensory (texture profile analysis, colour and sensory attributes) characteristics of an industrial blue vein cheese. Dry salted cheeses had lower moisture content and water activity, and higher salt/moisture content and acidity than those salted in brine and curd. Dry-salted cheeses were also characterised by higher values for hardness, fracturability and instrumental gumminess. Dry-salted cheeses showed differences only in the red/green colour component (a*), with the curd-salted cheeses being less greenish. All cheeses scored high (around 7) in the tasters' overall impression, with the dry-salted cheeses at 12 and 24 h showing optimal growth and even distribution of mould, as well as better flavour and texture.

In recent years, magnetic fields have emerged as a non-thermophysical treatment with a signifi-cant impact on microbial fermentation processes. Brassica trispora is a microorganism known for its indus-trial-scale production of lycopene and high yield of single cells. This study aimed to in-vestigate the impact of low frequency magnetic fields on lycopene synthesis by Brassica trispora and elucidate the underlying mechanism for enhancing lycopene yield. The results indicated that both the intensity and duration of the magnetic field treatment influenced the cell. Exposing the cell to a 0.5 mT magnetic field for 48 hours on the second day of fermentation resulted in a lyco-pene yield of 1473.16 mg/L, representing a re-markable increase of 216.1% compared to the con-trol group. Transcriptome analysis revealed that al-ternating magnetic field significantly up-regulated genes related to ROS and cell membrane structure, leading to a substantial increase in lycopene production. Scanning electron microscopy revealed that the magnetic field treatment resulted in rough, loose, wrinkled surface morphology of the mycelium, along with a few mi-cropores, thereby altering the cell membrane permeability to some extent. Moreover, there was a significant increase in intracellular ROS content, cell membrane permeability, key enzyme activi-ty involved in lycopene metabolism, and ROS-related enzyme activity. In conclusion, the alter-nating fre-quency magnetic field can activate a self-protective mechanism that enhances lyco-pene synthesis by modulating intracellular ROS content and cell membrane structure. These find-ings not only deepen our understanding of the impact of magnetic fields on microbial growth and metabolism but also provide valuable insights for developing innovative approaches to en-hance carotenoid fermentation.

This research was aimed to apply probiotics in aquaculture to improve fish health and growth performances of Nile tilapia. Fingerlings with a mean initial body weight of 11.43±1.27 and mean initial body length of 6.2±0.84 were stocked in 12 happas. Fish were fed four times daily with four different diets having 30% crude protein at 5% of their body weight and reared for two months. The four diets were control diet, diets treated with Saccharomyces cervisiae, Lactobacillus fermentum and their combinations at a dosage of (1.5×108CFU/ml). Growth performance and gut pathogenic microbial of fish were investigated. Accordingly results indicated that the highest performance interims of body weight gain (33.43±1.65g), daily growth rate (0.51±0.05g), feed conversion ratio (1.89±0.10), and protein efficiency ratio (1.78±0.09) was achieved in fish fed with L. fermentum whereas, the lowest performance (19.83±2.23, 0.33±0.04, 3.52±0.39, and 0.97±0.11) respectively was achieved in fish fed with control diet. Salmonella, Shigella, E. coli and, Proteus were detected in gut of fish. In conclusion, the present study confirmed that Nile tilapia fed with probiotics Lac-tobacillus fermentum and Saccharomyces cerevisiae based diets improved growth and health of Nile tilapia reared under pond culture condition.

The objective of this study was to assess the effects of parity and lactation stage on the content and conversion rate of DHA in milk from dairy cows fed ruminally protected algae powder. A total of 800 cows were blocked by parity and divided into eight groups (n = 100, three groups of primiparous cows and five groups of multiparous cows) in a six-month experimental period. The lactation period was divided into three stages: 16 – 100 d, 101 – 200 d, and 201–305 d. All cows were fed 100 g of DHA-rich algae powder twice a day, with the DHA content > 13%. Milk samples were collected monthly, and daily milk yield and dry matter intake were recorded. Using infrared spectroscopy, we determined the content of protein, fat, lactose, and total solids in milk and calculated the DHA conversion rate. The results showed that parity and lactation stage had no significant effects on milk composition. However, milk yield and dry matter intake were higher in multiparous cows than in primiparous cows. The DHA content and conversion rate in milk were not significantly different between parity groups but were positively correlated with lactation stage and negatively correlated with milk fat content.

Background: Functional beverages are ordinary foods with components or ingredients able to provide specific health effects other than purely nutritional effect. Aim: This study aims to formulate a new functional beverage obtained from the recovery of YoAlp® whey, a bovine fermented milk obtained using autochthonous starter cultures, added with Renetta Canada/Golden Delicious-Raspberry (YWL), Renetta Canada-Aronia (YWA) and Ravèntse (YWR) fruit juices to improve the functionality of the beverage. Methods: Microbiological analysis and chemical characterization, by a proteomic approach and spectrophotometric microassay, have been conducted on beverages to investigate the expected shelf-life and potential health promoting effects. Results: The microbiological assessment confirmed the safety of the beverages and the probiotic bacteria vitality over a shelf life of seven days. Biochemical analysis performed highlight the presence of different bioactive peptides (ACE inhibitory and antioxidant), and the betacasomorphin 9 (BCM-9), marker of A2 variant of β-casein typically present in Aosta Valley cattle breeds. Moreover, high amounts of total polyphenols, which concur to the antioxidant activity values observed, have been found. Furthermore, ACE inhibitory activity is well correlated to the bioactive peptides detected. Finally, a consumer test confirmed the YoAlp® whey-based beverages appreciation. Conclusions: The production of these beverages could represent a huge opportunity for Aosta Valley’s farms to increase their income and competitiveness, creating a circular economy by recovering a by-product like whey and following sustainability and healthy trends, which are driving the food sector.

In an era of increasing interest in the potential health benefits of medicinal foods, the need to assess their safety and potential toxicity remains a critical concern. While these natural remedies have garnered substantial attention for their therapeutic potential, a comprehensive understanding of their effects on living organisms is essential. We examined 316 herbal extracts to determine their potential nematocidal attributes in Caenorhabditis elegans. Approximately 16% of these extracts exhibited the capacity to induce diminished survival rates and larval arrest, establishing a correlation between larval arrest and overall worm viability. Certain extracts led to an unexpected increase in male nematodes, accompanied by a discernible reduction in DAPI-stained bivalent structures and perturbed meiotic advancement, thereby disrupting the conventional developmental processes. Notably, Onobrychis cornuta and Veratrum lobelianum extracts activated a DNA damage checkpoint response via the ATM/ATR and CHK-1 pathways; hindering germline development. Our LC‒MS analysis revealed jervine in V. lobelianum and nine antitumor compounds in O. cornuta. Interestingly, linoleic acid replicated phenotypes induced by O. cornuta exposure, including an increased level of pCHK-1 foci, apoptosis, and the MAPK pathway. We observed that mutants in the MAPK pathway suppressed the reduction in worm survival, emphasizing its role in survivability, meiotic progression, and DNA damage checkpoint-mediated apoptosis. This study reveals complex interactions between herbal extracts and C. elegans processes, shedding light on potential antitumor effects and mechanisms. The findings provide insights into the complex landscape of herbal medicine's impact on a model organism, offering implications for broader applications.

Background The falsification of food products is a practice that has always been with mankind. Initially, it stemmed from the need to satisfy basic needs, and then from the desire for profit, at the expense of the health and sometimes the lives of consumers. Today, food safety issues are becoming a priority in consumers' daily lives. It is estimated that one in four food products is falsified. Man has lost the ability to naturally identify healthy food. He has therefore begun to prioritise the speed and ease of its preparation at the expense, often of health. The techniques currently available for detecting falsification are inaccessible to the ordinary consumer. The technique proposed by the authors is the beginning of a publicly available method for detecting falsification. Scope and approach Currently, instrumental or sensory methods are used to assess the authenticity, and therefore identification, of foods. The former are expensive and time-consuming and the latter are unobjective. The authors proposed a method using ultrasound with parameters that are neutral to the material to be tested. The technique allows results to be obtained in times measured in microseconds without destroying the material under test, saving costs. Three differently weighted groups of beers were used for the study. These were industrial, regional and domestic beers. Main findings and conclusions The results of the study indicate that the ultrasonic method is useful for the non-destructive identification of industrial and regional beers, which are produced using different technologies and differ in composition. The method analysed was not suitable for separating homebrew beers from other types of beer.

In recent years, the evaluation of many plant-derived compounds as potential new drugs or functional foods has become an active research topic. The characteristics of quinces of the genera Cydonia, Chaenomeles and Pseuocydonia are largely similar, which is why these fruits are often confused. Although they have been appreciated in Asia for centuries as a valuable component of local ethnomedicine, they are less known in Western countries and scientific knowledge about their health benefits remains fragmentary. This literature review presents the bioactive compounds of these fruits with special emphasis on antioxidants. Most space has been devoted to the presentation of the biological activities and potential medical applications of the fruits due to their antioxidant, anti-inflammatory, anticancer, cardioprotective and antidiabetic effects.

In recent decades, given the important role of gamma-aminobutyric acid (GABA) in human health, scientists have paid great attention to the enrichment of this chemical compound in food using various methods, including microbial fermentation. Moreover, GABA or GABA-rich products have been successfully commercialized as food additives or functional dietary supplements. Several microorganisms can produce GABA, including bacteria, fungi, and yeasts. Among GABA-producing bacteria, lactic acid bacteria (LAB) are commonly used in the production of many fermented foods. Lactiplantibacillus plantarum (previously Lactobacillus plantarum) has a long history of natural occurrence and safe use in a variety of food products. This LAB species provides functional properties to various fermented foods by producing a variety of bioactive compounds, including GABA. The present review aims, after a preliminary excursus on the function and biosynthesis of GABA, to provide an overview on the current uses of microorganisms and in particular of L. plantarum in the production of GABA, with a detailed focus on fermented foods.

The structure characterization of two new polysaccharides from Agrocybe aegerita (AA-P) and Hygrophorus olivaceoalbus (HO-P) by HPGPC, GC-MS, NMR and FT-IR indicated that AA-P was composed of Galactose, Glucose and Arabinose, in the ratio of 3:2:1. Its skeleton structure was consisted of (1→4)-Arap, (1→4,6)-Glup and (1→6)-Galp with one branched chain. The HO-P was consisted of mannose, galactose and glucose in a ratio of 1:1:2. Its skeleton structure was consisted of (1→6)-Galactose residues, (→1)-glucose residues, (1→4)-glucose residues and (1→4,6)-D-mannose residues. There were two branched chains connected to the main chain. AA-P and HO-P had the best stimulation effect on B cells and RAW264.7 cells, respectively, and could both mainly by impacting and reducing G0/G1 phase which lead to a significant proliferation of B cells, T cells and RAW264.7 cells. In addition, AA-P and HO-P could significantly promote the secretion of TNF-α from T cells, the secretion of IgA, IgD, IgE, IgG and IgM from B cells, and the secretion of TNF-α from RAW264.7 cells, but neither of them could impact the secretion of IL-1β from RAW264.7 cells.

Fish processing by-products such as frames, trimmings, and viscera of commercial fish species are rich in proteins. Thus, they have the potential to be an economical source of proteins that may be used to obtain bioactive peptides and functional protein hydrolysates for the food and nutraceutical industries. The structure, composition, and biological activities of peptides and hydrolysates depend on the freshness and the actual composition of the material. Peptides isolated from fisheries by-products showed antioxidant activity. Changes of hydrolysis parameters changed the sequence and properties of the peptides, and determined their physiological functions. Optimization of the value of such peptides and the production costs must be considered for each particular source of marine by-products and for their specific food applications. This review will discuss the functional properties of fisheries by-products prepared using hydrolysis and their potential food applications. It also reviews the structure-activity relationships of the antioxidant activity of peptides as well as challenges to the use of fisheries by-products for protein hydrolysates production.

Chilean jack mackerel (Trachurus murphyi) is recognized as one of the most valuable pelagic resources across the southeast Pacific Ocean. Despite its nutritious properties it is an underused resource due to its rapid spoilage. The use of high hydrostatic pressure (HHP) for the processing of aquatic products could be an efficient alternative to cold storage since HHP might inactivate microbial pathogens and slow down spoilage microorganisms, therefore extending the product’s shelf life. The aim of the study was to compare the effect of HHP at 450 and 550 MPa for 3 min on the physicochemical properties of jack mackerel muscle undergoing pre- and post-rigor mortis stage and further storage for 26 days at 4°C. pH, total volatile basic nitrogen, trimethylamine, color, water-holding capacity, and texture were assessed. The proximate composition, pH, total volatile basic nitrogen, trimethylamine, color, water holding capacity, and texture, showed significant changes between untreated and treated samples, while the water holding capacity was virtually unaffected. Overall results showed an acceptable and long-lasting edible quality of Trachurus murphyi stored at 4°C when preserved through HHP. These findings suggest that the HHP might be able to industrially scale the production of highly physicochemical superior and minimally processed fish products.

Dry eye syndrome (DES) has become increasingly prevalent due to the prolonged use of digital devices in modern society. Individual supplementation with lutein or docosahexaenoic acid (DHA) demonstrated potential benefits for eye health. This study aimed to investigate the effects of lutein plus DHA complex supplementation on DES, visual function, and memory in healthy individuals. Thirty-four participants, aged 40~60 years, received lutein/DHA complex supplements (containing 10 mg free-form lutein, 200 mg DHA, 30 mg red algae extract (astaxanthin), phosphatidylserine, and vitamin A) for 12 weeks. Ophthalmological examinations and memory tests were carried out, and a questionnaire was administered at weeks 0, 6, and 12 of the study. After 12 weeks of the intervention, the tear break-up time had significantly increased, and intraocular pressure (IOP) had significantly decreased. This suggests that lutein/DHA complex supplementation may reduce the IOP and offer potential benefits for DES, as indicated by improved tear stability.

Coffee is one of the world’s most popular beverages. Coffee is enjoyed for a variety of reasons, including its sensory characteristics among which flavor is the most important. Some sensory characteristics of coffee, such as acidity, are attributed to the levels of various organic acids (OAs) and chlorogenic acids (CGAs) present in the brew. The amount and composition of these organic acids are considered key factors that influence the acidity of the coffee. Many roasted coffee products on the market claim to be low in acid or even acid-free altogether. In the present study, we evaluated the acidity of different packaged coffee products. All coffee samples were brewed using the drip method per preparation instructions for each product, and pH values for all samples were measured and recorded. Our results revealed a wide range of pH values among the tested products, with the highest pH value (pH 5.72) in sample XL96 and the lowest value (pH 4.97) in sample XL10. The pH values for the remainder of the samples ranged between (pH 5.0-5.29). The results thus support the importance of creating a standard for the accurate representation of acidity level information on coffee labels.

Pretilachlor is a chloroacetamide herbicide, mainly used for the control of weeds and broadleaf weeds in rice, and widely used in China. For the detection of residues of pretilachlor in the en-vironment and food, a highly sensitive and specific monoclonal antibody against pretilachlor was prepared, and the half maximum inhibitory concentration (IC50) of the monoclonal antibody was validated to be 31.47±2.35 μg/L. An indirect competitive ELISA (ic-ELISA) based on the antibody with a linear range of 6.25~100 μg/L was developed for the detection of pretilachlor residues in the environment and food crops. The specificity of the antibody was explained by computer simula-tions and experimental validation. No cross-reactivity of this monoclonal antibody to alachlor, acetochlor and metalaxyl, and it cross-reacted less than 3.0% to both butachlor and propisochlor. The limits of detection (LOD) for pretilachlor in lake, rice, and soil samples were 4.83~5.23 μg/L. The recoveries of all samples were 78.3%~91.3%. The ic-ELISA method was validated by high-performance liquid chromatography, thus, it can be used for residue detection of pretilachlor in the environment and grains.

Wild strawberry (Fragaria vesca L.) leaves possess diverse antioxidant properties, mainly due to the different classes of phenolics. In this study, microwave-assisted extraction (MAE) and accelerated solvent extraction (ASE) of wild strawberry phenolics were carried out to understand the impact of extraction temperature, extraction time and solvent-to-sample ratio (SSR) on the quantitative and qualitative properties of the obtained extracts. The highest total phenolic content (8027 mg GA/100 g DW), as well the highest DPPH• antiradical activity (903 mol TE/g DW) was obtained with ASE at 150 °C, static time 5 min and SSR of 40:1; while the highest ABTS•+ antiradical activity (681 mol TE/g DW,) and FRAP (2389 mol TE/g DW) was obtained with MAE after 5 min at 80 °C and a SSR of 40:1. The correlation analysis showed that phenolics largely contributed to the antioxidant properties of the studied MAE extracts, while correlation was not found in ASE extracts. A total of 54 different phenolics were identified by UPLC/MS-MS in MAE and ASE extracts obtained at optimal extraction conditions. MAE extract was shown to have a higher content of phenolic acids (40%), but lower content of proanthocyanidins (88%), flavonols (29%), flavan-3-ols (50%) and flavones (39%) than ASE extract.

The objective of this study was to create yogurts enriched with freeze-dried probiotic culture and freeze-dried fermented black chokeberry juice, in conjunction with a commercial starter culture. This approach was adopted to boost functionality and optimize the nutritional content of the yogurt. The study specifically investigated the impact of supplements, which included (i) freeze-dried probiotic culture Lactobacillus plantarum ATCC 14917 and (ii) freeze-dried fermented chokeberry juice Lactobacillus plantarum ATCC 14917, as adjuncts in different formulations of yogurt. These formulations were then compared with commercially produced yogurt. All the products exhibited favorable physicochemical properties, and the probiotic strain consistently maintained levels exceeding 7 log cfu/g throughout the entire storage period. The highest lactic acid production was observed in yogurts produced with the proposed adjuncts (1.44 g/100 g yogurt at the 28th days of storage). Levels of syneresis were observed in lower values in yogurt produced with freeze-dried fermented chokeberry juice. Yogurts prepared with the supplement derived from fermented juice displayed elevated total phenolic content and antioxidant capacity (25.74 µg GAE/g and 69.05 µmol TE/100g respectively). Moreover, sensory tests indicated an exceptional aroma and fruit flavor. The results demonstrate that the inclusion of dried probiotic-fermented chokeberry juice as an adjunct in yogurt production enhances both the antioxidant capacity and the growth of beneficial bacteria. Furthermore, the dried form of this product makes it a significant candidate for industrialization potential due to its stability and ease of application.

China Xihu Longjing tea famous for its good flavor and quality. However, the related metabolites information except flavonoids is largely deficient. Different processing methods of China Xihu Longjing tea fixing both by machine at first and second step(A1), first step by machine and second step by hand(A2), first step by hand and second step by machine(A3), both by hand at first and second step (A4) were compared using a UHPLC-QE-MS-based metabolomics approach. Liquid chromatography-mass spectrometry was used to analyze the metabolic profiles of the processed samples. A total of 490 metabolites (3 alkaloids, 3 anthracenes, 15 benzene and substituted derivatives, 2 benzopyrans, 13 coumarins and derivatives, 128 flavonoids, 4 furanoid lignans, 16 glycosides and derivatives, 5 indoles and derivatives, 18 isocoumarins and derivatives, 4 chalcones and dihydrochalcones, 4 naphthopyrans, 3 nucleosides, 78 organic acids and derivatives, 55 organooxygen compounds, 5 phenols, 109 prenol lipids, 3 saccharolipids, 3 steroids and steroid derivatives, 17 tannins) were identified. The different metabolism profiles were distinguished using PCA and OPLS-DA. There were differences in the types and contents of metabolites, especially flavonoids, furanoid lignans, glycosides and derivatives, organic acids and derivatives and organooxygen compounds. There was a positive correlation between flavonoid metabolism and amino acid metabolism. However, there was a negative correlation between flavonoid metabolism and amino acid metabolism, which had the same trend as prenol lipids metabolism, tannin.This study provides new valuable information for regarding differences in the metabolite profile of China Xihu Longjing tea processed based on machine fixing and manual fixing methods.

This study aimed to investigate the effects of jet-milling on lutein extraction contents of spinach powder (SP) and pulsed electric fields as a non-thermal pasteurization technology on spinach juice (SJ) to preserve lutein contents. SP particles were divided into SP-coarse (Dv50 = 315.2 μm), SP-fine (Dv50 = 125.20 μm), and SP-superfine (Dv50 = 5.59 μm) fractions and SP-superfine was added to SJ due to the highest contents of lutein extract. The PEF and thermal treatment were applied to evaluate the effects of preserving the lutein content of PEF during storage (25 days). The juice after being designated to untreated (no pasteurization), PEF1,2 (SJ treated with PEF 20 kV/cm 110 kJ/L, 150 kJ/L), Thermal1,2 (SJ treated with 90 ℃, 10 min and 121 ℃, 15 min). The sizes and surface shapes of superfine SP particles were more homogeneous and smoother than the other samples. SJ made with SP-superfine and treated by PEF had the highest lutein content and antioxidant activities among the group. Complex of jet-milling and PEF pasteurization could be great potential technologies to improve the lutein contents of lutein-enriched juice in the food industry.

This study investigates the impact of inoculating Torulaspora delbrueckii (Td) strains during the initial phase of Carbonic Maceration (CM) vinification, aiming to enhance the fermentative process and unique characteristics of CM wines. CM is a winemaking technique where whole bunches (without destemming and crushing) are enclosed in tanks filled with carbon dioxide, inducing intracellular fermentation. The study compares the effects of two Td strains on the MLF performance and sensory characteristics of CM wines, using both inoculated and spontaneous MLF strategies. Although general physicochemical parameters remained consistent across conditions, organoleptic attributes showed significant differences due to T. delbrueckii presence. T. delbrueckii introduction during CM resulted in wines with increased anthocyanin content and a particular volatile profile. Isoamyl acetate, a key aroma in CM wines, was notably elevated, especially in the TdP strain. Sensory evaluations also revealed distinctions, with TdV wines displaying more pronounced aromas of red fruit, banana, and grass. Regarding MLF, T. delbrueckii presence notably enhanced performance, particularly in spontaneous MLF cases, accelerating fermentation completion. Inoculating the Oenococcus oeni strain OoVP41 also shortened MLF duration. These findings highlight the potential of Td strains to improve MLF efficiency and sensory attributes in CM wines. Employing T. delbrueckii strains strategically enables winemakers to optimize MLF and improve sensory profiles, offering an opportunity to produce higher-quality CM wines.

Today, given the paramount importance of food safety to human health, mycotoxins are considered especially important contaminants of foodstuffs. Among the mycotoxins, aflatoxins are potent food contaminants which are present in maize and wheat. Invasions of toxigenic fungi in the field and during storage are directly affected by climate and other environmental factors. A total of 129 samples of maize and grain harvested in 2022 were surveyed for mycological contamination. Aflatoxin B1 contamination was investigated using the enzyme-linked immunosorbent assay (ELISA) method.Our study revealed the presence of fungi from five genera: Aspergillus, Fusarium, Penicillium, Alternaria, and Cladosporium. We also found that maize was more frequently contaminated than wheat. Fungi of the Penicillium genus were the most abundant (77.89%), followed by Fusarium (74.73%) and Aspergillus (72.63%). Samples originating from the Korça region (10⁴ units) exhibited a higher fungal load on the three genera. AFB1 contamination is a more critical issue in maize than wheat. The incidence of AFB1 in maize was 88.23%, with a maximum concentration of 69.12 μg/kg; in contrast, the incidence of AFB1 in wheat was only 4.91%. In wheat, no samples had AFB1 concentrations above the EU Maximum Residue Level (MRL) of 2 μg/kg; in maize, 41.18% of samples exceeded the AFB1 MRL of 5 μg/kg for human food, and 32.25% exceeded the MRL for animal feed. These findings, together with other research results from the last decade, suggest that relevant information should be made available to farmers, and good agriculture practices encouraged, as a matter of priority.

The models of partial least squares (PLS) regression and artificial neural network (ANN) for evaluation of texture properties of cooked germinated brown rice (GBR) using the Fourier transform near infrared (NIR) spectra of uncooked whole grain combined with data separation methods, spectral pretreatment methods were investigated in this study. The ANN was outperformed in evaluation of hardness by back extrusion test of cooked GBR using the smoothing combined with standard normal variate pretreated NIR spectra in the range of 12,500-4,000 cm−1 of 188 whole grain samples where the calibration sample set was separated from prediction set by Kennard-Stone method where the best ANN model for hardness from hidden layers of 25 and 8 iteration time provided R2, r2, RMSEC, RMSEP, Bias and RPD of 0.9987, 0.9447, 0.1021 N, 0.7699 N, 0.0216 N and 4.3 respectively. The PLS regression of 64 sample KDML GBR group and 64 sample various variety GBR group, provided models for the hardness of the former and the toughness of the latter which developed by using 7506−5446.3, 4605.4−4242.9 cm−1 which included the amylose vibration band of 6834 cm−1 while toughness model was from 9403.8-6094.3 cm−1 where included 6834 and 8316 cm−1 vibration bands of amylose which influenced the texture of cooked rice. The PLS regression models for hardness and toughness were with the r2 of 0.85 and 0.82, and the RPD of 2.9 and 2.4, respectively. The ANN model for hardness of cooked GBR should be implemented to the practical use in GBR production factories for the quality assurance and further updating using more samples and several brands to obtain the robust models.

In Poland, the mountainous and hilly regions until recently were territories with unbalanced and poor diet quality, especially in early spring. Wild edible plants were or still are influential in supplementing a human diet. One of the earliest wild edible plants to appear in the growing season, characteristic of a broad swath of Europe from Ukraine to Germany, remains wild (bear) garlic (Allium ursinum L.). This paper assesses the impact of the vegetation site and preservation methods on selected parameters of the chemical composition of bear garlic. In addition, the connection between its genome pattern and chemical composition was assessed. The plants were collected in three locations in the Carpathian foothills, and the reference sample was plants collected in the lowlands. The site from which the raw material was harvested has a statistically significant effect on the chemical composition of the preserved leaves of bear garlic. The profiles of the analysed components differed in the material from a different site. Bear garlic leaves from mountainous areas had more analyzed components than those obtained from the lowland sites. Moreover, the material from the lowlands had a different genetic pattern from the leaves from the mountainous areas..

Cocoa beans of the CCN-51 clone harvested in the Tumaco region (Nariño, Colombia) were fermented following four different treatments: (1) spontaneously (at room temperature for 120 h) in traditional conditions (Control); (2) traditional processing with a pre-drying (sun-dried for 24 h) treatment (PD); (3) with fermentation (for 120 h) after inoculation of a yeast starter culture (YS); and (4) including both treatments, pre-drying and yeast inoculation (PD+YS). Chemical composition, fatty acids, total polyphenol, methylxanthines (theobromine and caffeine) and lactic acid content of cocoa beans were determined. Chemical and fatty acid composition and theobromine content were not affected by the different fermentation treatment applied. When analysing total polyphenol content, YS and PD+YS treatments significantly increased the content of these compounds at the end of the fermentation process, while PD treatment decreased the caffeine content of cocoa beans. Finally, lactic acid content decreased as a consequence of both inoculation of yeast starter and mainly the pre-drying treatment. In conclusion, solar pre-drying in the open air and the inoculation of a yeast starter treatments could improve the final quality of coca beans.

Klebsiella pneumoniae is one of the most common causes of clinical and asymptomatic mastitis in dairy cattle, also in milk and dairy products affecting its quality. Mastitis caused by K. pneumoniae is even more serious due to its poor response to antibiotic therapy. This study was conducted to detect and identify the presence of K. pneumoniae in milk and dairy products. A total of 234 samples were randomly collected from various locations in Libya. Samples were examined for the presence of K. pneumoniae by conventional cultural techniques that included cultivation in violet red bile agar plus 4-methylumbelliferyl-ß-D-glucuronide (VRBA + MUG) broth, and CHROM agar followed by identification by PCR and partial sequencing of 16S rRNA. Out of the 234 samples of milk and dairy products collected, 16 (6.8%) of the isolates revealed mucoid colonies on agar media phenotypically suggested to be K. pneumoniae. The isolates identification was confirmed by molecular techniques (16S rRNA). Among examined samples, K. pneumoniae was recovered from she camel’s milk, raw cow’s milk, raw fermented milk, Maasora cheese, Ricotta cheese, soft cheese, full cream milk powder, milk powder infant formula, cereal baby food and growing up formula. From the 16 K. pneumoniae isolates; antibiotic susceptibility testing was performed on 12 isolates, the results showed that K. pneumoniae isolates were resistant to more than 8 antibiotics, interestingly, two isolates revealed MBL production. This study emphasized the relationship between K. pneumoniae and raw milk, cheese, milk powder and infant milk retailed in Libya, which is considered as a risk for human health as many of these products did not comply with microbiological criteria of international and/or Libyan standards. The necessary precautions have to be taken to carry out effective sanitary practices during the production in dairy plants, handling and distribution in the markets particularly at local small manufacture scale.

Iron deficiency anemia (IDA) is a world health problem for humans and other mammals; affecting critical stages of development. Pigs have been used as an experimental model for the study and prevention of anemia because of physiological and metabolic similarities with humans. Iron dextran particles (IDP) are used for intramuscular (IM) IDA treatments in pigs, but are insufficient for prevention of anemia due to quick metabolization. Therefore, the objective of this study was to develop chitosan thermosensitive hydrogels (CTH) formulations and to study their potential as a mammalian parenteral iron dextran supplementation strategy. CTH were loaded with IDP at increasing iron concentrations (0.1, 0.2 and 0.4 g of theorical iron/g of chitosan) and characterized as an IM iron supplement. All the CTH-IDP formulations were thermosensitive and can be injected IM at ~4 °C, with a significant rise in viscosity between 25-37 °C. IDP content was physically trapped in the chitosan hydrophobic gel at 37 °C, without evidence of chemical bonding. We conclude that CTHs are a promising strategy for IM delivery strategy of IDP, and these results may be useful for future iron supplementation studies in pigs, humans and other mammals.

Beef dry aging consist in a selection of unpackaged primal cuts that are placed in a refrigerator room with controlled environment for several weeks. The goals are the concentration of flavor, like nutty and beefy and tenderness improvement. In this study it was intended verify the microbiological and physicochemical behavior and the meat sensorial perception during a process example of meat dry aging. Twelve beef loins were selected for 90 days of dry aging and placed in a refrigerator room with average temperature, relative humidity and forced air 3.17 ± 0.68 °C, 60.65 ± 4.23 % and 0.5-2 m/s, respectively. On 1, 14, 21, 35, 60 and 90 days of dry aging, were taken two samples, crust and lean meat for microbiological counts, pH, aw, color L*a*b* and sensorial analysis. During drying, there weren´t any pathogenic bacteria counts and the average counts were higher for the crust. The aw and pH had an average of 0.98 ± 0.02 and 5.77± 0.015, with a slightly decrease and increase respectively (P&lt;0.05) along aging days. The dry aging process practices, with room refrigeration at RH&lt;65.00% and temperature &lt;4.00 °C can be the reason for aw&lt;0.98 and meat pH&lt;6.00 and therefore for the absence of pathogenic bacteria. The lower microbial counts on the lean meat and the overall acceptability assessed by the sensory panel confirm the importance of the good trimming and storage practices for the dry aged beef.

This study involved a comprehensive examination of sensory attributes in Bísaro dry-cured loins, including odor, androsterone, scatol, color, fat color, hardness, juiciness, chewiness, flavor intensity, and flavor persistence. Analysis of 40 samples revealed a wide variation in these attributes, ensuring a robust margin for multivariate calibration purposes. The respective near-infrared (NIR) spectra unveil distinct peaks associated with significant components such as protein, lipid, and water. Support Vector Regression (SVR) models were methodically calibrated for all sensory attributes, with optimal results using multiplicative scattering correction pre-treatment, MinMax normalization, and radial base kernel (non-linear SVR model). The predictive models exhibited acceptable results, characterized by R-squared values close to 1 (0.9616 - 0.9955) and low RMSE values (0.0400 – 0.1031). The prediction set's relative standard deviation (RSD) remained under 5%. Comparisons with prior research revealed significant improvements in prediction accuracy, particularly when considering attributes like pig aroma, hardness, fat color, and flavor intensity. This research underscores the potential of advanced analytical techniques to improve the precision of sensory evaluations in food quality assessment.

The effect of chemical degradation of a sodium alginate solution and the possibility of encapsulation of paprika oleoresin were investigated. To produce sodium alginate oligomers, a depolymerization process was performed using hydrogen peroxide as a decomposition factor. The characteristics of the samples were obtained by measuring the contact angle of the surface, the surface tension of solutions, as well as thermal decomposition in thermo - gravimetric analysis. The obtained solution of alginate oligomers served as the carrier material for immobilization of capsaicin. Capsules were prepared by ionic gelation using a calcium chloride solution as a crosslinking agent. In this way, capsules without and with the core (capsaicin) were prepared and their ability to scavenge free radicals (DPPH) and iron-reducing properties (FRAP) were determined. The stability of the capsules was examined under conditions of the gastric and small intestine. It was found that alginate oligomers can be used in the encapsulation of bioactive compounds and the efficiency is above 80%. Capsule production from alginate oligomers affected their thermal stability. The use of alginate derivatives as a carrier increases the antioxidant properties of the finished product, as well as its ability to reduce iron ions. The use of alginate oligomers as a coating material prevents the active substance from being released too early in the conditions of the small intestine, prolongs the stability of the capsules, and supports their durability in gastric conditions.

For Lentinula edodes, its characteristic flavor is the key determinant for consumer pref-erences. However, the tissue-specific volatile flavor variations of the fruiting body have been overlooked. Here, we comprehensively investigated volatile flavor profiles of different tissues including the pileus skin, context, gill and stipe of the fruiting body of two widely cultivated L. edodes strains (T2 and 0912). We show that the eight-carbon and sulfur com-pounds, which represented 43.2-78.0% and 1.4-42.9% to the total volatile emissions for strain 0912 and T2, dominated their volatiles profiles. The sulfur compounds could rep-resent 32.2% and 42.9% to the total volatile emissions for the context of the strain 0912 and T2, respectively, whereas only represented 1.4% for the stipes of the strain 0912 and 9.0% for the skin of strain T2. Proportions of the predominant C8 compounds (1-Octen-3-one, 1-Octen-3-ol and 3-Octanone) and sulfur compounds (Lenthionine, 1,2,4-Trithiolane, Di-methyl disulfide and Dimethyl trisurfide) changed depending on tissues and strains. We further reveal that the overall volatile flavor profiles varied greatly in different tissues and strains. With machine learning algorithm, we show that volatile profiles could 100% pre-dict strains 0912 and T2. The prediction accuracy for different tissues could also reach 100%. Our results highlight the tissue-specific volatile flavor variations of the L. edodes fruiting body.

Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste  around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer’s spent grain, can successfully be upcycled via miso fermentation. During the fermentation process, kokumi g-glutamyl peptides, known to increase mouthfulness, are produced; these include g-ECG (oxidized), g-EVG, g-EV, g-EE, g-EF, and g-EL. The profiles of kokumi peptides and volatile aroma compounds are correlated with koji substrate, pH, and enzymatic activity, offering straightforward parameters that can be manipulated for increasing the abundance of kokumi peptides during the fermentation process. Correlation analysis demonstrates that some volatile aroma compounds, such as fatty acid ethyl esters, are correlated with kokumi peptide abundance and may be responsible for the fatty, greasy, and buttery aroma. Consumer sensory analysis conveys that the bitter taste of vegetables, such as that in endives, can be dampened when miso extract containing kokumi peptides is added. This suggests that kokumi peptides, along with aroma volatile compounds, can enhance the overall flavor in plant-based products. This study opens new opportunities for cereal processing by-product upcycling via fermentation, ultimately having the potential to promote a plant-based diet.

The emergence of antimicrobial resistance remains one of the greatest public health concerns. Biofilm formation has been postulated as a mechanism of microbial pathogens to resist antimicrobial agents. Lactic Acid Bacteria (LAB) and their metabolites have been proposed to combat bacterial biofilms, due to their antimicrobial activity. In this vein, the aim of the present study was to investigate the biofilm removal potential of cell-free supernatant (CFS) of five wild-type Lacticaseibacillus rhamnosus LAB strains, isolated from Greek natural products, in comparison to the commercial available L. rhamnosus GG strain, formed by common foodborne pathogens (Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus). Biofilm removal activity of LAB was assessed on two-days mature biofilm using a microtiter plate-based procedure. Both non-neutralized and neutralized CFSs removed biofilms in a concentration-dependent manner. Biofilm removal activity of the non-neutralized CFSs was significantly higher compared to the neutralized CFSs, as expected, ranging 40 – 90% and 10 – 78%, respectively. Biofilm removal efficiency of L. rhamnosus OLXAL-3 was signifanctly higher among the wild-type L. rhamnosus strains tested (20 – 100% v/v). In conclusion, our results suggested the great potential of application of wild-type Lacticaseibacillus rhamnosus strains CFSs as effective natural agents against pathogenic bacterial biofilms.

Eurotium is the teleomorph genus associated with section Aspergillus. Eurotium comprises approximately 20 species, which are widely distributed in nature and human environments. Eurotium is usually the key microorganism for the ferment ation of traditional food, such as Fuzhuan brick tea, Liupao tea, Meju, and Karebushi, thus Eurotium is an important fungus in food industry. Eurotium has been extensively studied because they contain a series of interesting, structurally diverse, and biologically important secondary metabolites, including anthraquinones, benzaldehyde derivatives, and indol diketopiperazine alkaloids. These secondary metabolites have shown multiple biological activities, including antioxidative, antimicrobial, cytotoxic, antitumor, insecticidal, antimalarial, and anti-inflammatory activities. This study presents an up-to-date review of the phytochemistry and biological activities of all Eurotium species. This review will provide the recent advances on the secondary metabolites and their bioactivities in genus Eurotium for the first time and serve as a database for future research and drug development from the genus Eurotium.

Quinoa, known as the "golden grain" for its high nutritional value, is a significant source of essential nutrients, including proteins, minerals, vitamins, polyphenols, phytosterols, and flavonoids. However, the biological functions of quinoa polysaccharides remain understudied. In this research, two crude quinoa polysaccharides extracts (Q-40 and Q-60) were obtained extracting by 40% and 60% alcohol. The purity of Q-40 and Q-60 was 58.29% and 62.15%, with protein contents of 8.27% and 9.60%, respectively. Monosaccharide analysis revealed that Q-40 contained glucose (Glc), galacturonic acid (GalA), and arabinose (Ara) in a molar ratio of 0.967:0.027:0.006. Q-60 was composed of xylose (xyl), arabinose (Ara), galactose, and galacturonic acid (GalA) with a molar ratio of 0.889:0.036:0.034:0.020. The average molecular weight of Q-40 ranged from 47484 to 626488 Da, while Q-60 showed a range of 10025 to 47990 Da. Rheological experiments showed that Q-40 exhibited higher viscosity, while Q-60 demonstrated more elastic properties. Remarkably, Q-60 showed potent antioxidant abilities, with scavenging rates of 98.49% for DPPH and 57.5% for ABTS. Antibacterial experiments using the microdilution method revealed that Q-40 inhibited the growth of Methicillin-resistant Staphylococcus aureus (MRSA) and E. coli, while Q-60 specifically inhibited MRSA. At lower concentrations, both polysaccharides inhibited MDA cell proliferation, but at higher concentrations, they promoted proliferation. Similar proliferation-promoting effects were observed in HepG2 cells. The research provides important information in application of quinoa in food and functional food industries.

On a global scale, food safety and security aspects entail to be considered throughout the farm to fork continuum considering food’s supply chain. Generally, the agri-food system is a multiplex network of interconnected features and processes, with a hard predictive rate, where maintaining the food’s safety is an indispensable element and is part of the Sustainable Development Goals (SDGs). It has led the scientific community to develop advanced applied analytical methods, such as Machine learning (ML) and Deep Learning (DL) techniques applied for assessing foodborne diseases. The main objective of this paper is to contribute to the development of the consensus version of ongoing research about the application of artificial intelligence tools in the domain of food-crops safety from an analytical point of view. Writing a comprehensive review for a more specific topic can also be challenging, especially when searching within the literature. To our knowledge, this review is the first to address this issue. This work consisted of conducting a unique and exhaustive study of the literature, using our TriScope Keywords-based Synthesis methodology. All available literature related to our topic was investigated according to our criteria of Inclusion and Exclusion. The final count of data papers was subject to deep reading and analysis to extract the necessary information to answer our research questions. Although many studies have been conducted, limited attention has been paid to outlining the applications of AI tools combined with analytical strategies for crop-based food safety specifically.

Yogurt ice cream (YIC) containing Bifidobacterum longum subsp. longum TISTR 2195 (B. longum) with different fat contents (2 and 10% fat) and prebiotics (galacto-oligosaccharide, GOS and fructo-oligosaccharide, FOS) was investigated for its physicochemical properties, microstructure, and survival of B. longum during storage time and in a simulated gastrointestinal tract. Fat contents affected pH, fat particle size, hardness, melting rate, and solid-like characteristic of ice cream while FOS seemed to enhance the hardness and elasticity of YIC better than GOS due to less solubility and denser microstructure which exhibited more solid-like properties than YIC containing GOS. The interaction effect of fat content at 10% fat and FOS in YIC seemed to promote more sensorial acceptance than the ice cream containing 2% fat and GOS. The fat content, concentration of prebiotics, and type of prebiotics were attributed to the survival of B. longum in YIC. Moreover, the survival number of B. longum in YIC during storage for 180 days and in the simulated gastrointestinal tract was still in 106 CFU g-1, which is considered to benefit human health. Finally, probiotic YIC in this study could be used as a guide for functional ice cream manufacture future.

The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes of three selected Senegalia seed species (Zamnè, pseudoZamnè or Kumatiya, and S. erythrocalyx) and their food formulas (traditionally cooked, harvested as green and fresh legumes, and fermented as tempeh) using the 9-point hedonic scale and check-all-that-apply questionnaire. They found that the traditionally cooked Zamnè, pseudoZamnè or Kumatiya, and derived tempeh had good sensory appeal (scoring between 5-7) and subtle alkaline and nutty tastes, which will facilitate their blending in cuisines. Yet, an appreciable number (32%) of the participants, as unaccustomed to tempeh, scored all the tempeh products very low (2.5-3.4), suggesting food neophobia. In contrast, the traditionally cooked seeds of Senegalia erythrocalyx and the green and fresh Zamnè evoked bitter and sour off-tastes, respectively, and were not much appreciated (scoring 4). The present study provides unprecedented insight into consumers’ non-sensory perceptions and the culinary and sensory properties of Senegalia seed foods – which will be essential for their valorization, branding, and marketing.

This study is based on the fatty acid and amino acid profile of 7 edible insect species: Acheta domesticus, Alphitobius diaperinus, Blaptica dubia, Galleria mellonella, Locusta migratoria, Tenebrio molitor and Zophobas morio. The fatty acid distribution within lipid classes (neutral lipids, glycolipids and phospholipids) was studied, while the amino acid profile was used to calculate the species-specific nitrogen-protein conversion factor (Kp). The profiles were used to evaluate the nutritional quality of the lipids and proteins. Oleic acid was the predominant fatty acid in all insects except for A. domesticus, in which a larger percentage of linoleic acid was found. The majority of the lipids were neutral lipids. L. migratoria showed a remarkably high content of α-linolenic acid in its phospholipid fraction, while T. molitor phospholipids were the only fraction in which a measurable amount of docosahexaenoic acid was found. Overall, in most insects, the phospholipid fraction had the highest polyunsaturated fatty acid content compared to the other classes, which may be protective in terms of autoxidative stability. Kp values in the range of 4.17 to 6.43 were obtained. Within the nutritional quality indices, all insects showed healthy fatty acid and high quality amino acid profiles.

The objective of this work is to evaluate and compare the levels of bioactive compounds in basil leaves (Ocimum basilicum), fresh and after thermal drying processing freeze-dried, using methodological procedures that follow internationally recommended and accepted standards. Fresh basil leaves had 9.50 -63.3 mg/100g (vitamin C), 1.8 -3.9 mg EAG/g (total polyphenols), 0.73-1.78 mg/g (flavonoids), 2287.8-1003,8 μg/100g (chlorophyll a), 2606-2287 μg/100g (chlorophyll b), 16.71-20.6 (total carotenoids).Regarding color, there was variation in the parameters L*, a* and b* of the dry sample, but maintained the tendency towards green e (a+) and yellow (b-). Infrared analysis (FTIR) demonstrated the presence of functional groups related to cellulose, hemicellulose and lignin, confirmed by micrography (SEM) with visualization of plant parenchyma residues and fiber bundles. Thermogravimetry (TG/DTG) shows stability in the range of 234 °C, showing more intense mass loss at 294.6 °C. Given the data, it is possible to infer that basil is little affected by freeze-drying, with few changes in bioactive compounds, chemical groups and with good thermal stability. Thus, the application of the freeze-drying technique is a viable alternative to the commercialization of basil leaves, prolonging their useful life and increasing the forms of food applications.

In the bioprinting process, controlling the motion of bioprinters involves a computer-aided design (CAD) model, converting that model into g-code, and transmitting the motion commands to the bioprinters. The g-code file contains information about the motion of the axes and can be generated using various software. However, a challenge arises when using g-code between different bioprinters. Therefore, the objective of this study was to propose a reliable method for analyzing the differences in 3D bioprinting devices by parameterizing a crucial variable for extrusion bioprinting: the E-value. Four bioprinters from three different manufacturers were used to investigate the extrusion behavior when subjected to the same E-value.

Abstract: Reserve starch, the main component of durum wheat semolina, is constituted by two glucan homopolymers (amylose and amylopectin) that differ in their chemical structure. Amylose is mainly a linear structure formed of α-1,4 linked glucose units, with a lower polymerization degree, whereas amylopectin is a highly branched structure of α-1,4 chains linked by α-1,6 bonds. Variation of the amylose/amylopectin ratio has a profound effect on the starch properties which may impact wheat technological and nutritional characteristics and their possible use in the food and non-food sector. Therefore, some breeding programs were focused on the production of high (HA) and low amylose (LA) genotypes using transgenic and conventional strategies. A great interest was aroused by new genotypes enriched in amylose for their beneficial effects for human health in the prevention of non-communicable diseases. Differently the low-amylose genotypes find applications in different industrial sectors (i.e. frozen and baby foods; starch-based sweeteners and industrial alcohol) for their unique properties. In this work a set of genotypes, with a range of amylose from 14.9 to 57.8%, derived from the durum wheat cv. Svevo was characterized at biochemical and rheological level and used for the production of pasta. A negative correlation was observed between amylose content and semolina swelling power, starch peak viscosity and pasta stickiness. A worsening of the firmness was observed in the low amylose pasta compared to the control (cv. Svevo), whereas no difference was highlighted in the high amylose samples. The resistant starch was higher in the HA pasta compared to the control and LA pasta. Noteworthy, the extent of starch digestion was reduced in the high amylose pasta while the low amylose genotypes offered a higher starch digestion, suggesting other possible applications.

The α-glucosidase inhibitor is of interest to researchers due to its association with type-II diabetes treatment by suppressing postprandial hyperglycemia. Hesperidin is a major flavonoid in orange fruit with diverse biological properties. This paper evaluates the effects of hesperidin on α-glucosidase through inhibitory kinetics, fluorescence quenching, and molecular docking methods for the first time. The inhibition kinetic analysis showed that hesperidin reversibly inhibited the α-glucosidase activity with an IC50 value of 18.52 M and the inhibition was performed in an uncompetitive type. Fluorescence quenching studies indicated that the intrinsic fluorescence of α-glucosidase was quenched via a static quenching process and only one binding site was present between hesperidin and α-glucosidase. The interaction between them was spontaneous and mainly driven by hydrogen bonds as well as hydrophobic forces. Furthermore, molecular docking results suggested that hesperidin might bond to the entrance or outlet part of the active site of α-glucosidase through a network of five hydrogen bonds formed between hesperidin and the four amino acid residues (Trp709, Arg422, Asn424, and Arg467) of ?-glucosidase and hydrophobic effects. These results provide new insights into the inhibitory mechanisms of hesperidin on α-glucosidase, supporting the potential application of hesperidin-rich orange product as a hypoglycemic functional food.

Grape pomace is a byproduct of wineries and sustainable source of bioactive phenolic compounds. Encapsulation of phenolics with a well-chosen coating may be a promising means of delivering them to the intestine, where they can then be absorbed and exert their health-promoting properties. Ionic gelation of grape pomace extract with natural coatings (sodium alginate and its combination with maltodextrins, gelatin, chitosan, tragacanth gum, and gum arabic) was performed, and the resulting hydrogel microbeads were then air-, vacuum-, or freeze-dried to prevent their spoilage. The physicochemical characterization (size, shape, texture, and morphology) of the microbeads and the in vitro release of phenols from microbeads were studied and a good relationship between them was established. Freeze-dried microbeads showed the highest cumulative release of phenols as in the intestinal phase (23.31 – 43.27 mgGAE/gMB), followed by vacuum-dried (23.31 - 35.41 mgGAE/gMB) and air-dried (22.74 – 31.38 mgGAE/gMB), while the most suitable release dynamics in the intestinal phase were observed for alginate-based microbeads combined with gelatin (58.4 %), gum arabic (34 %) and 1.5 % w/v chitosan (15.3 %). The results highlight the importance of developing encapsulated formulations containing a natural source of bioactive compounds that can be used in various functional foods and pharmaceutical products.

Cyperus rotundus L. exhibits promising potential for the development of functional foods due to its documented pharmacological and biological activities. This study investigated the antioxidant and anti-diabetic properties of C. rotundus kombucha. The results demonstrated potent antioxidant activity with an IC50 value of 76.7±9.6 uL/mL for the DPPH assay and 314.2±16.9 uL/mL for the ABTS assay. Additionally, the kombucha demonstrated alpha-glucosidase inhibitory with an IC50 value of 142.7±5.2 µL/mL. This in vitro antioxidant potential was further validated in vivo using Drosophila. Drosophila fed a high-sugar diet and supplemented with pure kombucha revealed significant increases in DPPH and ABTS free radical scavenging activity. Drosophila on a high-sugar diet supplemented with varying kombucha concentrations manifested enhanced resistance to oxidative stresses induced by H2O2 and paraquat. Concurrently, there was a notable decline in lipid peroxidation levels. Additionally, significant upregulations in CAT, SOD1, and SOD2 activities were observed when the high-sugar diet was supplemented with kombucha. Furthermore, in vivo assessments using Drosophila demonstrated significant reductions in alpha-glucosidase activity when fed with kombucha. A comprehensive GC-MS and HPLC analysis of C. rotundus kombucha detected the presence of antioxidative and anti-glucosidase compounds. In conclusion, C. rotundus kombucha exhibits considerable antioxidant and anti-diabetic properties, demonstrating its potential as a beneficial beverage for health promotion.

(1) Background: In Eugenia Stipitata Mac Vaugh (Arazá), there is an abundance of flavonoids, carotenoids, and phenolic acids, which are bioactive compounds with antioxidant, anticarcinogenic, antimicrobial, anti-inflammatory, antispasmodic, antiulcer, and cardiovascular disease prevention benefits. Therefore, the aim of this review is to compile the compounds that have been identified in the fruit and gather information about secondary metabolites to establish their potential preventive and therapeutic effects; (2) Methods: a literature search was conducted in repositories and databases such as Science Direct, Scopus, PubMed, Web of Science, Agriculture Collection Gale, SAGE, OXFORD University, DOAJ, among others. Articles identifying and quantifying bioactive compounds present in Arazá were included; (3) Results: Five studies meeting the inclusion criteria were incorporated, resulting in the compilation of 82 compounds, of which 24 were identified and quantified, while 58 were solely identified. This review was able to identify and report the concentration, and in some cases, the quantity, of phenolic compounds with antioxidant and anti-inflammatory capabilities present in Arazá; (4) Conclusions: With this scope, it was possible to obtain a more comprehensive understanding of the fruit's potential to potentially enhance health aspects, thereby providing greater prominence and added value to this product, allowing for more frequent inclusion in the diets of consumers, and even enabling exportation.

Alheira is a naturally fermented meat sausage traditionally made in the Portuguese region of Trás-os-Montes. Lactic Acid Bacteria (LAB) have been found to be the dominant microorganisms in alheira. This study aimed: 1) to characterize technological features and in vitro antimicrobial activity of LAB isolates; and 2) to reveal associations between such phenotypic characteristics and the isolates genotypically identified to species level through amplification and sequencing of the 16S ribosomal gene. Sixty-two LAB isolates were identified and Enterococcus faecium was the most prevalent (32.3%), followed by Leuconostoc mesenteroides (19.4%) and Latilactobacillus sakei (17.7%), aligning with previous research on traditional Portuguese fermented meat sausages. The phenotypic analysis of LAB isolates indicated diverse acidification capacities, proteolytic activities, and inhibitory effects against foodborne pathogens. Comprising the technological attributes, L. paracasei and L. mesenteroides had higher proteolytic activity (3.46 and 3.43 mm), whereas E. faecium and L. paracasei stood out for their acidifying capacity, with mean pH after 6 h of 5.78 and 6.03, respectively. Overall, lactobacilli presented higher inhibition diameter against the pathogens Staphylococcus aureus, Listeria monocytogenes and Salmonella Typhimurium. Although the mechanisms for inhibition of pathogen growth needs to be further elucidated, these findings enhance our understanding of LAB diversity and functionality in alheira sausages, contributing to product safety and quality assessment.

The class I carcinogen aflatoxin B1 (AFB1) poses a significant risk to human health. The contamination of food sources contributes to the spread of AFB1, mainly through grains and nuts, from Aspergillus flavus. The high percentage of aflatoxin contamination in various imported nuts in the Republic of Kazakhstan has encouraged researchers to develop a local method of AFB1 detoxification. This research was focused on studying the ability of Ziziphora serpyllace leaf extract growing in the Akmola region of the Republic of Kazakhstan to inactivate aflatoxin B1 in various nuts. For the first time, an extract of Ziziphora serpyllace leaves growing in the territory of the Republic of Kazakhstan was used to detoxify AFB1 in nuts, and this demonstrated low cytotoxic activity, high antimicrobial and high antifungal activity, while preserving the qualitative characteristics of the nuts.

As research into the relationship between the gut microbiome and health continues to evolve, probiotics are garnering increasing interest among consumers. Fermentation is rec-ognized as an efficacious biotechnology for augmenting the nutritional and functional at-tributes of foods. In this study, the ameliorative effects of Lycium barbarum L. lyophilized powder fermented with Lactobacillus plantarum NXU0011 (LP+Ly) on dextran sodium sul-fate (DSS)-induced ulcerative colitis (UC) in mice were investigated employing immuno-histochemistry, qRT-PCR, macrogenomics, and metabolomics. The results revealed that LP+Ly intervention significantly ameliorated histopathological inflammation in the ulcer-ated colon, diminished the expression of inflammatory markers such as IL-6, P-STAT3, and miR-214, and enhanced the diversity of intestinal flora in the mouse model group. Moreover, there was an increase in abundance of beneficial bacteria, including Lactobacillus, Prevotella, and Akkermansia. Metabolomic analysis indicated that 15 metabolites, including citrulline, D-xylose, and α-ketoisovaleric acid, exhibited significant variations following LP+Ly inter-vention. The metabolic pathways that displayed substantial differences included tryptophan biosynthesis, arginine biosynthesis, and amino sugar and nucleotide sugar metabolism. By modulating arginine biosynthesis, LP+Ly effectively improved the intestinal inflammatory state, thus mitigating the effects of UC.

The continued exploration of the diversity of lactic acid bacteria in little-studied ecological niches represents a fundamental activity to understand the diffusion and biotechnological significance of this heterogeneous class of prokaryotes. In this study, Lactiplantibacillus plantarum (Lpb. plantarum) strains have been isolated from Tunisian vegetable sources, including fermented olive, fermented pepper and from dead locust intestines, subsequently evaluated for their antimicrobial activity against foodborne pathogenic bacteria, including Escherichia coli O157:H7 CECT 4267 and Listeria monocytogenes CECT 4031, as well as against some fungi, including Penicillium expansum, Aspergilus niger and Botrytis cinerea. In addition, their resistance to the oro-gastro-intestinal transit, aggregation capabilities, biofilm production capacity, adhesion to human enterocyte-like cells and cytotoxicity to colorectal adenocarcinoma cell line were determined. Further, the adhesion to tomatoes and the biocontrol potential on this model food matrix were analyzed. It has been found that all the strains were able to inhibit the indicator growth, mostly through organic acids production. Besides, these strains showed promising probiotic traits, including in vitro tolerance to oro-gastrointestinal conditions, adhesion to abiotic surface and to Caco-2 cells. Moreover, all tested Lpb. plantarum strains were able to adhere to tomatoes with similar rate (4.0-6.0 LogCFU/g tomato). The co-culture of LAB strains with pathogens on tomatoes showed that Lpb. plantarum could be a good candidate to control pathogen growth. Nonetheless, further studies are needed to guarantee their use as probiotic strains for biocontrol on food matrices.

Sous-vide is a process in which food is vacuum-sealed and prepared in a water bath, heated to a precise temperature, and circulated in a sous-vide machine. This cooking technique is increasingly common in homes and catering establishments due to its simplicity and affordability. However, manufacturers' and chefs' recommendations for low-temperature and long-term sous-vide cooking in media raise food safety concerns, particularly when preparing beef tenderloin. In this study, Salmonella enterica was found to be inactivated by heat and sage essential oil (EO) in beef tenderloin from musculus psoas major that had undergone sous-vide processing. To determine whether heat treatment was likely to increase the sous-vide efficiency, S. enterica and sage EO were mixed. After being vacuum-packed and injected with S. enterica, the samples were cooked sous-vide for the prescribed time at 50, 55, 60, or 65 °C. On days 1, 3, and 6, the amounts of S. enterica, total bacteria, and coliform bacteria were measured in both groups of sous vide beef tenderloin. Mass spectrometry was used to identify bacterial strains on various days and categories. Each day that was measured, the test group exposed to a temperature of 50 °C for 5 minutes had a higher number of all microbiota. The most isolated microorganisms from the control and treated groups were Pseudomonas fragi, and in the treated group also S. enterica. It has been shown that adding sage essence oil (EO) in combination with the sous-vide gastronomic method leads to the stabilization and safety of beef tenderloin.

Bangladeshi medicinal plants (BMP) have been used as traditional medicinal plants to treat chronic inflammatory diseases, but the antioxidant and anti-inflammatory effects of the bark of BMP are not yet known. The objective of this study was to determine antioxidant and anti-inflammatory activities using methanolic extracts of bark obtained from 15 medicinal spices of Bangladesh plants. The bark methanol extracts of BMP evaluated the total antioxidant activity and anti-inflammatory effect of lipopolysaccharide (LPS)-induced inflammation in RAW 264.7 macrophages. Among the 15 bark extracts of BMP, Albizia odoratissima (A. odoratissima), Engelhardia spicata (E. spicata), and Shorea robusta (S. robusta) showed the highest total phenolic contents and total antioxidant capacity by reducing free radicals scavenging activity. In particular, the three bark extracts significantly reduced the mRNA expression of LPS-induced inflammatory cytokines and inflammation-inducible enzymes in macrophages. Also, the mRNA expression of NADPH oxidase 2 was significantly suppressed by three bark extracts in LPS-induced RAW 264.7 macrophages. The results suggest that among the 15 bark extracts obtained from medicinal plant in Bangladesh, three bark extracts of A. odoratissima, E. spicata, and S. robusta exert total antioxidant capacity by reducing free radicals scavenging activity and inhibitory effects on LPS-stimulated inflammation in macrophages.

Nuts are a staple food consumed throughout the world, and their purity is essential to maintaining human health. However, fungal mycotoxins pose one of the real challenges in keeping nuts clean for human consumption. The high cost of equipment, reagents used, standard samples, as well as increased requirements for personnel qualifications limit the use of chromatographic methods in testing laboratories, both manufacturing enterprises and organizations monitoring food safety. The present study aimed to test a new method for extracting aflatoxin B1 using sodium chloride and citric acid instead of methanol present in imported nuts obtained from local markets in Astana (Kazakhstan). The proposed method for extracting aflatoxin B1 from nuts is chemically safe, since the substances used belong to hazard class 3 of the international classification and do not require separate premises in food safety laboratories of the Astana markets and special training of specialists. The technical objective of the method is to replace the reagent (methanol) during the sample preparation process when conducting cocuret enzyme-linked immunosorbent assay. Aflatoxin B1 levels varied depending on the type of nut. Aflatoxin contamination was observed in 35.8% of samples analyzed. These levels of mycotoxin contamination are alarming and raise serious questions about the purity of imported nuts to ensure food safety.

Lactic acid bacteria are traditionally applied in a variety of fermented food products and have the capability to produce a wide range of bioactive ingredients during fermentation including vitamins, bacteriocins, bioactive peptides and bioactive compounds. The bioactivity and health benefits associated with these ingredients have gained interest in applications in the functional dairy market and have relevance both as components produced in situ and as functional additives. This review provides a brief description of the regulations regarding the functional food market in the European Union as well as an overview of some of the functional dairy products currently available in the Irish and European markets. A better understanding of the production of these ingredients excreted by lactic acid bacteria can further drive the development and innovation of the continuously growing functional food market.

The high protein content of several microalgal species makes them attractive and unconventional for applications in the food and pharmaceutical industries. Due to microalgae's robust cell wall, cell rupture is necessary to improve the extraction of their intracellular proteins. Thus, choosing a suitable cell-breaking treatment before protein extraction is a vital downstream processing step. Additionally, it is necessary to use an effective technique for monitoring and measuring the impact of rupture treatments on microalgal cell walls. In our study, Tetradesmus obliquus cells were disrupted by three different mechanical rupture methods: high-pressure homogenization (HPH), ultrasound (US), and ball milling (BM). The ruptured biomass cells were counted, and soluble proteins were extracted and quantified. The cell counting technique did not detect differences between intact and damaged cells after BM treatment because the dye (erythrosine B) did not permeate the microalgae biomass accurately. The US treatment promoted the highest yield of total protein extraction (19.95%). The yields of protein extraction of T. obliquus with HPH (15.68%) and BM (14.11%) were significantly (p value ≤ 0.05) lower than that achieved in the US treatment. The increase in the number of extraction steps increased the protein recovery. Thus, the content of extracted soluble protein was a reliable indirect index for a quantitative comparison of the cell disruption level.

Ready-to-eat fresh fruit have an increasing presence in international markets due to its convenience and health benefits. However, these produces are highly perishable and efficient technologies to increase their shelf life are needed. In the present research, different citrus fruit species and cultivars from organic farming were assayed to obtain enzymatically citrus segments. The best results in terms of segment quality were observed for ‘Hernandina’ clementine which was chosen to make a new ready-to-eat produce based on peeled citrus segments packaged in glass jars with slight syrup made on citrus juice and organic sugar cane. The most appreciated syrup was those containing 50-50 (v/v) of ‘Fino’ lemon juice and ‘Hernandina’ clementine based on the sensory scores given by the panellists. In addition, different pasteurization treatments were assayed to preserve the new produce safety and nutritional and sensory quality properties during storage at cold temperature. Results showed that pasteurization treatment at 50 °C for 45 min could be enough to avoid microbial contamination with mesophilic and psychrophilic aerobic bacteria or yeast and mould and to maintain sensory properties until five weeks of storage at 4 °C. In addition, only a 10 % reduction of vitamin C was observed from fresh segments or syrup until the end of storage period, showing that the new ready-to-eat produce would conserve high bioactive compound content and health benefits after pasteurization and prolonged cold storage.

There is a limited data on variation of microbial hygiene load in dairy products during different seasons. In this study, a longitudinal design with a simple random sampling method was used to collect data in the dry season (January to April) and wet season (June to August). A total of 448 milk and cottage samples were collected from 3 regions. Enumeration of total aerobic mesophilic bacteria (APC), total coliforms (TCC), and Escherichia coli (EC) was performed according to standard methods. Independent t-test were employed to assess the significant variation at (p<0.05) between the two seasons. The cumulative result of APC of 7.61 log cfu/ml and g and TCC of 3.50 log cfu/ml in the dry season were significantly higher than wet season of 7.15 log cfu/ml and 2.49 log cfu/ml, respectively. Whereas generic E. coli count (EC) was significantly higher in the wet season (0.70 log cfu/ml and g) than that in the dry season (0.40 log cfu/ml and g). The results of hygienic indicator microbial load were significantly varied with season. Hence, a sustainable awareness creation on hygienic milk production and handling that comprehend seasonal influence should be implemented to improve the safety of milk.

The effect of casein savinase hydrolysate (CSH) usage on frozen dough (1%, 1.5% and 2%, g/100 g flour) was investigated in terms of rheological, thermal, structural characteristics of wheat doughs and the textural and color properties of corresponding breads. Rheological measurement showed that CSH addition into dough led to a reduction of Gʹ and Gʹʹ values, but a similar trend wasn’t observed in frozen dough samples. The increase of protein band intensity was observed for control dough (CD) after frozen storage (-30 °C, 28 days) while there was no increases in band intensities of the doughs with CSH. The freezable water content of unfrozen doughs was decreased gradually with addition of CSH depended on concentration level. Frozen storage caused a notable reduction in α-helices structure of CD sample (p&lt;0.05) while no significant variation was observed for the doughs containing CSH (p&gt;0.05). Lowest specific volume reduction and hardness increment were observed for the breads containing 1.5% and 2% CSH. Frozen storage caused a significant reduction on b* value of bread crust (p&lt;0.05) while no significant effect was observed for L* and a* value during frozen storage (p &gt; 0.05). Overall, CSH incorporation into frozen dough can be an alternative that could reduce the quality deteriorations of frozen bread.

Protein malnutrition is present in developing countries but also in developed ones, due by the actual eating habits with insufficient protein intake, in addition to this it is estimated by the Food and Agricultural Organization of the United Nations an increase of world population of 9.1 billion people in less those 30 years, posing the challenge of nourish the mankind. There are different strategies to afford this challenge, one of the most promising ones is to approach novel protein sources like plants, microorganisms, and insects from dry lands.

Fifty bull calves of the Continental × British crossbred (147.0 ± 1.67 kg body weight, BW) were used in a completely randomized design to investigate the effect varying levels and duration of calcium propionate (CaPr) supplementation on the growth performance, body fat reserves, serum metabolites, and hemogram of high-risk newly received stocker calves. These calves were individually housed and fed a received-diet for 56 d. The calves received the following treatments: 1) No CaPr (CTL), 2) 20 g CaPr/calf/d, 3) 40 g CaPr/calf/d, 4) 60 g CaPr/calf/d, and 5) 80 g CaPr/calf/d, during 14, 28, 42 and 56 d the after arrival. The supplementation with 20 g CaPr from 28 to 56 d after arrival increases average daily gain (ADG) and BW (p &lt; 0.05), and DMI is not affected (p &gt; 0.05). This is reflected at 28 d with increases (p &lt; 0.05) in ADG:DMI ratio and longissimus muscle area (LMA), and at 56 d in back fat thickness (BFT) y fat thickness at the rump (FTR). Also, with 20 g, blood urea nitrogen decreased (p &lt; 0.05); and increases were observed in the activity of gamma glutamyltransferase, monocytes (quadratic trend, p &lt; 0.07) and granulocytes% (quadratic effect, p &lt; 0.03). However, as the level of CaPr increased during the first 14 d after arrival, daily water intake, creatinine, total cholesterol, mean corpuscular hemoglobin concentration (linear effect, p &lt; 0.05), globulin, calcium and mean corpuscular volume (linear trend, p = 0.08) increased, while alkaline phosphatase (linear trend, p = 0.07) and lymphocytes (linear effect, p = 0.05) decreased. Finally, the different levels of CaPr supplementation did not produce any significant effects or differences (p &gt; 0.05), in the remaining serum metabolites and hemogram (p &gt; 0.05). Ultimately, the inclusion of 20 g CaPr/calf/d in the diet for 28 d in newly received stocker calves increases ADG, ADG:DMI ratio and LMA. If extended to 42 or 56 d, the increases in ADG persist, but there is also a rise in body fat reserves (BFT and FTR) at the expense of a reduction in ADG:DMI ratio. Furthermore, the different supplementation levels did not impact the reference range for most serum metabolites or the health of stocker calves.

In recent years, organic agriculture has gained more popularity, yet its approach to food production and its potential impact on consumers’ health and various environmental aspects remain to be fully discovered. The goal of organic farming practices is to maintain soil health, sustain ecological systems, maintain fairness in its relationship with the environment and protect the environment in its entirety. Various health benefits have been associated with higher consumption of organic foods. This review identified some of these health benefits including a reduction in obesity and body mass index (BMI), improvements in blood nutrient composition as well as a reduction in maternal obesity and pregnancy-associated preeclampsia risk. Furthermore, organic food consumption can reduce the development of non-Hodgkin lymphoma and colorectal cancers. Upon reviewing existing literature regarding the nutritional value of organic foods, it was found that organic food contained higher levels of iron, magnesium, and vitamin C. However, the evidence available to draw definitive generalizations remains limited. In this review, we provided essential insights to support sustainable organic farming and highlighted the potential of organic food consumption that could play a pivotal role in positively impacting human health.

Waterford Blaa is one of only seven Irish Protected Geographical Indication (PGI) products and the only Irish PGI bread. Currently, there are few published data characterising these products. This study aimed to determine whether any compositional or sensory markers could be used to differentiate between the three authorised producers of Waterford Blaa. Compositional testing was completed using AOAC standard methods; colour of top crust, bottom crust and crumb were identified with the Minolta Hunter lab colorimeter and texture profile analysis (TPA) was completed with an 80% compression test using the Instron 5544 to establish hardness, gumminess, and springiness. The fatty acid and aroma profiles were established in triplicate testing for the three authorised Blaa products using gas chromatography-flame ionisation detection and headspace-solid phase micro extraction-gas chromatography-mass spectrometry, respectively. As expected, results showed little variation in the overall composition of Waterford Blaa products. However, this study identified a unique fatty acid profile/volatile aroma profile for each Blaa. Specifically, the volatile profile showed potential differentiation between Blaa’s in terms of pentanal, furfural, 2-furanmethanol, 2-ethyl-1-hexanol and 2-pentyl furan. In addition, levels of hexanal and ethyl acetate were significantly different (p&lt;0.05) in the crumb section of all three Blaa’s. This unique fingerprint has the potential to be used to identify fraudulent products claiming to be Waterford Blaa.

Postbiotics are biologically active probiotic microorganisms that have produced non-viable bacterial products in the host. Eating a diet high in probiotic and prebiotic foods may help to ensure that the gut has an appropriate supply of these essential nutrients because postbiotics are produced when probiotics feed on prebiotics. Cell wall components and metabolites produced by living bacteria that have positive effects on the host are referred to as postbiotics. Postbiotics are functional bioactive chemicals that are produced in a matrix during anaerobic fermentation of organic nutrients like prebiotics. Postbiotics are low molecular weight soluble chemicals that are either produced after microbial cell lysis or secreted by live microflora as byproducts of this metabolic process. In general, the producer strains from bacterial and fungal species such as Lactobacillus, Bifidobacterium, Streptococcus, Akkermansia muciniphila, Saccharomyces boulardii, Eubacterium hallii, Faecalibacterium, etc. When handling and selling food items in an industrial setting, postbiotics can be used as functional components in foods, which has a number of advantages, including the potential to be added to some foods that are known to be harmful to probiotic survival. Postbiotic supplements have grown in popularity among customers because of their numerous health advantages, particularly food, cosmetic, and healthcare industries. Classification of postbiotics depends on various factors including type of microorganism, structural composition, and physiological functions. This review presents a succinct introduction, history, and concept of postbiotics, the salient features of postbiotics, classification, production, purification, characterization, biological functions, and applications of postbiotics in the food industry.

Bisphenol A diglycidyl ether (BADGE) is widely existed in the inner coating of canned foods. It migrates into food and generate various derivatives in the process of storage, such as Bisphenol A (2, 3-dihydroxypropyl) glycidyl ether (BADGE·H2O), Bisphenol A (3-chloro-2-hydroxypropyl) glycidyl ether (BADGE·HCl) and Bisphenol A (3-chloro-2-hydroxypropyl) (2, 3-dihydroxypropyl) glycidyl ether (BADGE·HCl·H2O), which have negative effects on human health. A gold nanoparticle-based immu-nochromatographic assay for simultaneous detection of BADGE and its derivatives was developed by using a broad-spectrum polyclonal antibody, and the detection can be finished in 15 min. The visuali-zation of results was processed by Adobe Photoshop CC software to achieve quantitative analysis and the detection limit (IC15) is 0.97ng/mL. The recoveries of BADGE and its derivatives at various spiking levels in canned food samples ranged from 79.86% to 93.81%. The detection results of the proposed immu-nochromatographic assay were also validated by HPLC analysis, and got good consistency (R2=0.9580).

This study examined the efficacy of essential oil (EO) obtained from the Australian native plants, lemon myrtle (Backhousia citriodora) (LM) to inhibit Penicillium digitatum by in vitro agar diffusion and vapor assay, and in inoculated oranges. Gas chromatograph/mass spectrometry analysis revealed the main constituent of LM EO as citral. Pure citral was also included in the experiment for com-parison. LM EO at 1, 2, 3, 4 and 5 µL disc-1 in the in vitro tests significantly inhibited fungal growth compared to the non-treated control. Moreover, LM EO at 4 and 5 µL disc-1 in both the assays completely inhibited fungal growth similar to its main component of citral. Inoculated oranges dipped in 1000 μL L-1 LM EO solutions for 5, 10, 15 and 30 sec showed significantly lower fungal wounds compared to control. While higher dipping times generated slight rind injury, a 5 and 10 sec dip did not cause any injury to the fruit rind. The quality assessments and sensory evaluations also revealed that the addition of LM EO did not adversely affect the quality and taste of the oranges. These findings suggest LM EO as an alternative to synthetic fungicides to inhibit wastage in citrus during storage.

(1) Background: In recent years, the increasing demand for alternative food shifted research toward new types of food sources. It is well known that many diseases are caused by oxidative stress, then supplementation of antioxidants can be proposed to reduce it. Cannabis Sativa (CS) is an interesting alternative source of antioxidant species. The use of CS for the extraction of these molecules could be optimized to maximize the antioxidant yield extracts. (2) Methods: This work aimed to investigate extraction methods of CBD oil from CS inflorescences and stalks to obtain antioxidant-enriched compounds for use in food by mixing with a carrier oil like hemp seed oil. Soxhlet (SE), dynamic maceration (DME) and supercritical fluid (SFE) extraction techniques were performed, using CS inflorescences and stalks; by High-Pressure Liquid Chromatography (HPLC) analysis the antioxidants were individuated and quantified; moreover, the antioxidant power was investigated by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays and finally doughs enriched with hemp oil were studied by rheological measurements (3) Results: The best results in terms of CBD yield were obtained by dynamic maceration from only flowers and it also shows a good antioxidant power. (4) Conclusions: Formulation of protein bars with hemp oil enriched in CBD could be an excellent means for the consumption of products enriched with antioxidants because it preserves the CBD anti-inflammatory activity.

The objective of the present study was to develop and optimize an efficient growth media for Lactobacillus delbrueckii ssp. bulgaricus, an essential dairy starter culture, uses plant-based nitrogen sources. The composition of the de Man, Rogosa, and Sharpe (MRS) culture medium was modified, and the nitrogen content was replaced by alternative nitrogen sources X-Seed N7 and N5 in various blends of 3% and 1.5%. Results showed that bacterial growth was higher with the N7 and N5 nitrogen source blends at 3% and 1.5%. Similarly, the optical densities of the L. bulgaricus strains were higher in the N7 and N5 blends (1.5/3%) compared to the MRS medium. Although there was no significance in bacterial counts for both the MRS and the N7 and N5 media, a significant difference between the control medium and the optimized growth media was noted. Our results thus suggest that the alternative nitrogen sources X-Seed N7 and N5 can substantially support the growth of lactic acid bacteria as shown with L. bulgaricus. Moreover, the presence of complex nitrogen sources rich in free nucleotides, amino acids, and peptides enhanced L. bulgaricus growth. Our results support the development of cost-effective and plant-based growth media for LAB cultures and potential benefits to the food and dairy industries. Additional research is warranted to improve buffering capacity for higher cell counts.