Biology and Life Sciences

Abstract: Fresh fruits are highly perishable products whose acceptance depends not only on external appearance and firmness, but also on the preservation of taste and aroma. This review addresses the relationship between active packaging and the maintenance of fruit sensory quality, with special emphasis on the volatilome as a dynamic marker of aroma integrity. The first part ex-amines how taste and aroma are formed during ripening through the interaction of sugars, organic acids, phenolics, amino acids and a wide range of volatile compounds, including fatty-acid-derived esters and aldehydes, terpenoids, carote-noid-derived norisoprenoids, phenylpropanoids, sulfur-containing compounds and glycosidically bound precursors. It then analyzes how these traits deteriorate during packaged shelf life through temperature effects, refrigerated and room-temperature storage, microbial and enzymatic activity, mechanical damage and packaging-atmosphere imbalance, showing that visual and sensory shelf life do not necessarily decline together. The second part reviews how active packaging can preserve—or unintentionally distort—this volatilome, covering modified-atmosphere and gas-regulating systems, anti-microbial and ethylene-managing systems based on released essential oils, sulfur dioxide and ethanol emitters, oxygen and carbon dioxide regulators, moisture absorbers, multi-active combinations and packaging-adjacent edible coatings. A recurring principle emerges: every active function is double-edged, as an intervention that delays spoilage or senescence may itself add exogenous notes or trigger fermentative off-flavors unless it is tuned to a sensory compatibility threshold. The packaging material is also decisive, since paper and cardboard buffer humidity and interact weakly with aroma compounds, whereas high-barrier polymers sustain a modified atmosphere but can scalp esters and terpenes; conversely, releasing volatiles com-patible with the native aroma can act as an aroma-positive strategy that restores characteristic notes. Active packaging should therefore be evaluated not only by conventional quality parameters, but also by headspace gas evolution, sugar/acid balance, odor-active volatiles, off-flavor markers and sensory validation.

Abstract: The growing scientific interest for natural bioactive ingredients with applications in functional foods, dietary supplements, and nutraceuticals has increased the demand in goat milk products and especially in its fermented ones, particularly kefir. The aim of this study was to evaluate the antioxidant capacity and the anti-inflammatory and antithrombotic activities of amphiphilic (TAC) bioactives from goat milk and its fermented kefir yogurt-type product. The isolation of bioactive fractions was performed using conventional extraction and counter current distribution methodologies by utilizing appropriate combinations of polar and nonpolar solvent systems. The functional chemical groups and main classes of the amphiphilic bioactives present in the TAC extracts were elucidated by ATR–FTIR spectroscopy and by utilizing standard molecules of amphiphilic molecules (polar lipids, carotenoids, phenolics and flavonoids), while the fatty acid composition of the polar lipid bioactives was analyzed and quantified by liquid chromatography–mass spectrometry (LC–MS). The antioxidant activity was assessed in vitro by the DPPH- and ABTS-based assays, while the anti-inflammatory and antiplatelet activities were assessed ex vivo in human platelet rich plasma. All extracts exhibited remarkable free radical scavenging ability in both assays, with amphiphilic fractions exhibiting statistically higher bioactivity. Despite the higher extraction yield of the lipophilic fractions, the amphiphilic extracts exhibited stronger anti-inflammatory biological activity against the thrombo-inflammatory stimuli of platelet activating factor (PAF) in human platelets and antithrombotic efficacy against the classic platelet agonist, ADP. FTIR and LC–MS analyses confirmed the presence of phenolic compounds, carotenoids, and polar lipids, with the last being rich in unsaturated fatty acids. More specifically, the polar lipids present in the TAC fractions contain high content of monounsaturated fatty acids (especially omega-9) like oleic acid (18:1 ω-9) and a favorable low omega-6/omega-3 ratio, which are associated with beneficial anti-inflammatory and cardioprotective potential. Overall, goat milk and its kefir-based fermented products emerge as important functional foods containing bioactive amphiphilic molecules with high antioxidant but mainly anti-inflammatory and antithrombotic efficacy for cardio-protection and overall health promotion.

Abstract: Wastewater systems can serve as reservoirs and dissemination pathways for Listeria spp., yet comparative data from municipal and agricultural wastewater remain limited. This study aimed to isolate and identify Listeria species, especially pathogenic Listeria monocytogenes, from municipal wastewater and dairy‑farm runoff using a genetic multilocus sequence, PCR pathogenic island agarose gel, and phenotypic confirmation strategy. Wastewater samples were filtered, enriched in Demi‑Fraser broth, and subjected to immunomagnetic separation with anti‑Listeria beads before plating on MOX agar and later Listeria Brilliance Agar to differentiate phospholipase‑positive L. monocytogenes. Putative isolates were further characterized by sequencing of 16S rRNA, sigB, and iap genes, and by PCR detection of four Listeria Pathogenicity Island 1 (LIPI‑1) markers (hlyA, inlA, actA, prfA). Using this combined approach, 27 Listeria spp. were recovered from every wastewater sample, with L. innocua predominating in both environments. Seven isolates from municipal and dairy wastewater were confirmed as L. monocytogenes based on sigB and iap sequence identity, LIPI‑1 gene presence, and phospholipase‑positive reactions on chromogenic agar. Several isolates could not be speciated by any locus and were designated Listeria sp. These findings demonstrate that both municipal and dairy‑farm wastewater contain diverse Listeria populations, including pathogenic L. monocytogenes, and highlight the value of integrating chromogenic media with multilocus genetic markers for accurate identification in complex environmental matrices.

Abstract: Background and Aims: Sarcopenia and frailty are common geriatric syndromes associated with loss of muscle mass, reduced strength, impaired physical performance, and increased vulnerability to adverse health outcomes. Whey protein has attracted attention as a high-quality, leucine-rich protein source with potential anabolic effects in older adults; however, its clinical impact is often difficult to isolate because many interventions combine whey protein with leucine, vitamin D, oral nutritional supplements, or resistance exercise. This narrative review summarizes and critically discusses current evidence on whey protein-containing interventions in older adults with sarcopenia, frailty, or related muscle dysfunction. Available studies suggest that such interventions may support improvements in muscle mass, particularly when combined with resistance training or additional anabolic nutrients. Effects on muscle strength and physical performance appear less consistent and are strongly influenced by exercise, baseline nutritional status, intervention duration, protein dose, and study population. Current evidence supports the use of whey protein primarily as part of multimodal sarcopenia management rather than as a consistently effective standalone intervention. Further well-designed clinical trials are needed to define optimal dosing strategies, identify responder profiles, and clarify the independent contribution of whey protein to functional outcomes in older adults.

Abstract: The belief that some foods taste better the next day is widespread, but it remains unclear whether overnight storage and reheating produce perceptible sensory differences when explicit freshness information is removed. This study compared sensory responses to fresh and day-old versions of four commonly cited foods: beef lasagne, butter chicken, dhal and apple crumble. Day-old samples were prepared 24 h earlier, refrigerated, reheated and served alongside freshly prepared samples under blinded conditions. Sixty-five participants completed two sensory sessions involving samedifferent, paired preference and liking tests. Statistical analyses accounted for repeated responses within participants. Dhal, butter chicken and apple crumble were discriminated in the same-different analysis, whereas beef lasagne did not reach significance after correction for repeated participant responses. However, discrimination did not consistently translate into preference or liking. Butter chicken was the only food for which the day-old sample was statistically preferred. Liking ratings differed among food types, with apple crumble rated highest overall, but there was no evidence of fresh versus day-old liking differences within foods. These findings show that the next-day effect is modest, food-specific and dependent on the sensory outcome measured. The study contributes controlled sensory evidence to a common culinary belief by distinguishing perceptible difference, preference and hedonic liking across everyday food matrices.

Abstract: Traditional fermented foods and beverages, typical of a given region, represent a source of biodiversity for the development of innovative, sustainable and health-oriented foods. Another source of biodiversity is various spices and herbs, which are typical of the diet of different countries. The aim of this work is to make a critical analysis of fermented foods and beverages typical of Bulgaria and France, as well as spices and herbs as a source of biodiversity for the development of innovative fermented and biopreserved foods. The paper focuses on methodological approaches for the isolation, identification, genetic characterization, and functional screening of lactic acid bacteria and yeasts from artisanal fermented matrices, highlighting process-relevant traits such as antimicrobial activity, probiotic potential, fermentation performance, and technological stability. In parallel, the review critically evaluates process-oriented methodologies for the selection, extraction, physicochemical characterization, and antimicrobial assessment of plant-derived bioactive compounds, including extracts and essential oils obtained from traditional herbs and spices. Finally, the compatibility between plant extracts and microbial strains used for the fermentation of foods and beverages is discussed.

Abstract: Synergistic multi-treatment modification of gluten offers a viable approach to reconcile allergenicity, sensory quality and functionality of gluten-based food products. This study fabricated low-allergen gluten substitutes through sequential enzymatic hydrolysis, ultrasonication, starch compounding (wheat/rice starch) and microwave treatment. Modified gluten hydrolysates displayed improved antioxidant activity, high contents of free umami/sweet amino acids, abundant low-molecular-weight peptides (< 1 kDa) and unique amino acid signatures. Combined treatments promoted Maillard browning, yielding pale-yellow composites with lower total color difference (ΔE) and stronger wheat and Maillard aroma notes. Relative to untreated samples, modified composites exhibited superior antioxidant capacity, higher bioaccessible essential amino acids upon digestion, and residual gluten allergens < 10 ppm, complying with rigorous criteria stricter than the Codex gluten-free limit (< 20 ppm). Molecular docking demonstrated specific binding between starch fragments and gliadin harbouring the R5-targeted LQPFP epitope, alongside multi-site interactions between starch and glutenin. Ultrasonic cavitation may remodel gluten conformation and reshape its susceptibility to enzymatic cleavage. Increased epitope coverage (e.g. QQPYP) via starch–protein binding and elevated intermolecular affinity favour allergen shielding, while Maillard reactions may further aid immunoreactivity reduction. These optimised gluten–starch blends supply experimental support for developing high-performance gluten-derived products and low-allergen food matrices.

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The increasing demand for sustainable and health-oriented foods has encouraged the valorization of agricultural by-products as sources of bioactive compounds for functional beverages. This study enriched grape juice with Vitis vinifera leaf extract to enhance its phytochemical composition, antioxidant capacity, and aromatic profile. The fortified juice was compared with non-enriched grape juice and a commercial sample. Samples were analyzed at production (t₀) and after 30 days of refrigerated storage (4 °C) for polyphenols, flavonoids, anthocyanins, carotenoids, tocopherols, and antioxidant capacity (ABTS, DPPH, and CUPRAC assays). Volatile organic compounds (VOCs), sensory properties, and microbiological stability were also evaluated. Enriched beverages showed significantly higher concentrations of polyphenols, flavonoids, and anthocyanins. α-Tocopherol, γ-tocopherol, β-carotene, and lutein were detected exclusively in fortified samples. ABTS and CUPRAC assays revealed the highest antioxidant activity in enriched juices. Although storage reduced anthocyanin, carotenoids, and tocopherols, substantial levels persisted after 30 days. HS-SPME/GC-MS identified 63 VOCs, with leaf fortification increasing monoterpenes and C6 alcohols linked to floral, citrusy, herbaceous, and green notes. Sensory analysis indicated greater sourness, astringency, density, and aromatic complexity, while maintaining satisfactory overall quality. All samples remained microbiologically stable. These findings support grapevine leaf extract as a promising sustainable ingredient for functional grape-based beverages.

Abstract: This study investigated the quality characteristics of tea plant germplasm from different geographic origins under the ecological conditions of Guizhou. Quality components and volatile aroma compounds were analyzed in four introduced cultivars (CC4H, SLX, SMCY, HJC1) and two local cultivars (QM601, GZSC). The results showed that the phenol-to-amine ratios of all six cultivars were below 8, indicating their suitability for green tea production. GC-MS identified a total of 147 volatile compounds, among which alcohols were present in the highest concentrations (1090.69–1499.18 μg/kg). SMCY had the highest total alcohol content. ROAV analysis confirmed that benzaldehyde, (E)-β-damascone, β-ionone, and 1-octene-3-one are the key contributors to the aroma profile. Among the introduced cultivars, SMCY stands out for its floral and aromatic compounds; SLX is notably rich in floral and fruity aldehydes and esters; CC4H has a distinct roasted sweetness, and HJC1 offers the best freshness. The local variety QM601 exhibits synergistic accumulation of tea polyphenols and fruity terpenes, while GZSC maintains its traditional advantage in the balance of phenolic and amino compounds. These findings provide a theoretical basis for the differentiated deployment of tea cultivars in Guizhou’s tea-growing regions.

Abstract: This study aimed to evaluate the applicability of gelatin (GEL)-based edible coatings as a complementary preservation approach for vacuum-packaged sliced cooked cured pork loin (CCPL) during refrigerated storage (4 °C, 21 days), focusing on the effect of GEL concentration (5% vs. 10%) in coating-forming solutions on the properties of the resulting films and, subsequently, on coating performance. GEL films were character-ized and compared with a commercial polyamide/polyethylene (PA/PE) vacu-um-packaging film at 40–90% relative humidity (RH). Despite the more compact cryo-SEM microstructure of the 10%-GEL coating-forming solution, GEL films showed no significant differences in microstructure, crystallinity, or most physicochemical properties. Compared with the PA/PE film, GEL films exhibited a more compact and homogeneous structure, higher transparency and stronger UVB/UVC-blocking capaci-ty, lower oxygen permeability up to 60% RH (127.75–1231.25 vs. 4234.06–5056.72 cm³ μm m⁻² day⁻¹), and higher puncture strength up to 70% RH (9.12–15.24 vs. ~6.6 MPa). As RH increased, oxygen permeability increased in all films, while GEL films also ex-hibited increased moisture uptake and reduced mechanical strength. The 10%-GEL coating caused more pronounced color changes in CCPL. Both GEL coatings similarly impaired oxidative stability and microbial quality compared with the uncoated CCPL.

Abstract: New health-promoting food ingredients should combine nutritional functionality, traceable production and sustainable sourcing. Freshwater and brackish gammarid amphipods are usually considered ecological indicators, fish prey or invasive crustaceans, but their biochemical and ecological traits also suggest a new food-bioscience perspective. This review reframes gammarids as a candidate epibenthic biomass for the production of bioactive and functional ingredients, with particular emphasis on EPA-rich lipid fractions, protein hydrolysates, chitin-mineral residues and palatability-active crustacean fractions. Available data show that selected gammarids contain meaningful amounts of long-chain omega-3 fatty acids, especially EPA, together with protein, minerals and chitinous material. However, wild harvest is unlikely to provide safe or standardized raw material. The central proposition is that gammarid-derived ingredients should be developed through controlled benthic production systems, such as BentoRAS, followed by hygienization, fractionation and safety validation. The most realistic food pathway is not direct consumption of whole animals, but standardized extracts, hydrolysates, lipid blends, microencapsulated powders and supplement-grade fractions. Gammarids may therefore represent a freshwater analogue of krill functionality, but only if production is engineered around biosecurity, contaminant control, oxidative stability, allergen assessment and regulatory approval.

Abstract: Lactopontin (LPN) is a bioactive milk protein of increasing interest for nutritional applications. While traditionally sourced from bovine milk, precision fermentation now provides an alternative means of producing recombinant human lactopontin (rhLPN). This study compared the gastrointestinal digestion and intestinal interaction characteristics of rhLPN and commercially available bmLPN within a representative nutritional matrix using complementary in vitro gastrointestinal models. Protein digestion was initially characterised using the INFOGEST static digestion protocol, followed by evaluation in the MuCo-Absorb+ model, which combines simulated gastrointestinal digestion with a mucus-covered differentiated Caco-2 epithelial interface to assess post-digestive epithelial interaction and transepithelial transport. Digestion products were characterised by Western blotting, SDS-PAGE, size-exclusion HPLC and LC-MS/MS, while epithelial compatibility was assessed by transepithelial electrical resistance (TEER) and cell viability. Within both models, rhLPN and bmLPN exhibited highly comparable digestion behaviour and peptide molecular weight distributions across all concentrations and manufacturing scales evaluated. Differences in peptide molecular weight distributions were observed between the INFOGEST and MuCo-Absorb+ models, demonstrating that digestion model configuration had a greater influence on digestion outcome than protein source, concentration or manufacturing scale. No intact lactopontin was detected in the basolateral compartment by Western blotting, RP-HPLC or LC-MS/MS. However, low-molecular-weight peptides derived from the nutritional matrix were detected following transepithelial transport. This pattern is consistent with loss of the intact integrin-binding region during intestinal digestion. Digestion products from both protein sources maintained epithelial barrier integrity and cell viability throughout the transport experiment. Collectively, these findings demonstrate that precision-fermented rhLPN undergoes gastrointestinal processing and intestinal interaction comparable to commercially available bmLPN, supporting its application as an alternative source of dietary lactopontin while highlighting the importance of model selection when evaluating the digestive fate of bioactive food proteins.

Abstract: Taste supports survival by helping animals identify useful nutrients and avoid harmful excess. Sodium is essential for extracellular fluid balance, osmotic regulation, nerve transmission, muscle contraction, and nutrient transport, but it is continually lost and must be replaced through diet. This review proposes the Sodium Priority Hypothesis: sodium is a primary nutritional target whose consumption is enabled by converging sensory mechanisms. Sodium chloride provides the dominant route to pure saltiness, while sodium-linked umami, bitterness suppression, and taste-mixture modulation may further support sodium acquisition and food acceptance. Potassium provides an important contrast because it is essential but has weaker salty quality, bitter or metallic side notes, and does not reproduce sodium’s bitterness-suppressing effect in model savory systems. By linking sodium detection, sodium-linked umami, bitterness suppression, and food-mixture modulation with appetite and potential pre-ingestive or post-ingestive regulation, the hypothesis extends the taste-nutrition interface to sodium acquisition. The hypothesis does not reject umami as a protein-related signal, but proposes that sodium-linked umami may have dual relevance for protein food recognition and sodium acquisition. This framework generates testable predictions and may inform sodium reduction, food reformulation, and dietary guidance.

Abstract: Dendrobium officinale flowers are valuable herbal materials with reported antioxidant and anti-inflammatory activities, but the microbial succession and metabolite transformation patterns during liquid fermentation remain insufficiently characterized. In this study, a mixed-culture fermentation system was established for D. officinale flowers, and the fermentation conditions were first optimized using DPPH free radical scavenging activity as the response index. Response surface methodology predicted a high-response condition of 32.8 °C, initial pH 3.93, and 6.16% sucrose, with a predicted DPPH scavenging rate of 0.858. Based on this condition, a 60-day dynamic fermentation experiment was conducted, and samples collected from JS10 to JS60 were analyzed by 16S rRNA sequencing, ITS sequencing, and untargeted LC-MS/MS metabolomics. Microbial community analysis showed a clear succession pattern during fermentation. The bacterial community was mainly composed of Lactiplantibacillus, Limosilactobacillus, and Lactobacillus, while the fungal community was dominated by Saccharomyces, with Papiliotrema showing a stage-dependent fluctuation and peaking at JS40. Metabolomics analysis identified 150 structurally annotated differential metabolites, and multivariate analysis indicated time-dependent changes in the metabolite profile. KEGG enrichment analysis highlighted pathways related to flavonoid biosynthesis, phenylpropanoid biosynthesis, flavone and flavonol biosynthesis, nucleotide metabolism, and ABC transporters. During prolonged fermentation, DPPH scavenging activity gradually decreased, whereas total amino acid content increased and total polysaccharides fluctuated. Several glycosides, nucleosides, phenylpropanoid/flavonoid-related metabolites, amino acids, and peptide-related compounds showed marked temporal changes. Spearman correlation analysis further suggested potential associations between dominant microbial taxa and key metabolite groups. Overall, this study shows that liquid fermentation of D. officinale flowers involves coordinated microbial succession and metabolite remodeling. These findings provide a multi-omics basis for understanding fermentation-associated biotransformation in Dendrobium flower materials.

Abstract: The incorporation of probiotic cultures into semi-hard cheese is limited by their low survival rate and potential negative impact on technological properties. This study evaluated the effects of adjunct probiotic Limosilactobacillus fermentum AG8, isolated from silage, on the chemical, technological, and antioxidant properties of semi-hard cow cheese during 60 days of ripening. Two cheese variants were produced: a control (CS) with a commercial mesophilic starter, and a probiotic variant (CS+AG8) supplemented with strain AG8. The addition of AG8 significantly increased cheese moisture content and reduced hardness at 10–45 days of ripening (p < 0.05), while enhancing springiness and chewiness at mid- and late ripening stages. Microstructural analysis revealed a more porous protein matrix in CS+AG8, associated with a threefold increase in exopolysaccharide (EPS) yield (1123.97 vs. 359.56 µg/g; p < 0.05). The probiotic cheese exhibited higher water-holding capacity and elevated levels of phenolic compounds and low-molecular-weight peptides in the protein-free extract, particularly at day 60. Furthermore, CS+AG8 demonstrated improved oxidative stability, with significantly lower TBARS values at mid and late ripening stages (p < 0.05). The adjunct strain survived throughout ripening, maintaining counts 1–2 log CFU/g higher than the control on selective MRS agar (p < 0.05). PLS-DA and correlation analyses identified peptide and phenolic content in the protein-free extract, water-adsorbing capacity, DPPH-scavenging activity of the aqueous extract, LAB count, protein content, and free fatty acid content as the most informative variables distinguishing the cheeses (VIP > 1.0). These results indicate that L. fermentum AG8 is a promising functional adjunct for producing semi-hard cheese with enhanced texture, microstructure, and antioxidant properties while ensuring adequate probiotic viability.

Abstract: Kefir offers a suitable fermented dairy matrix for delivering plant-derived bioactives, yet maintaining and predicting phenolic compounds during refrigerated storage remains a technological challenge. This study developed a storage-time-aware chemometric deep learning model to estimate phenolic retention and antioxidant capacity in kefir enriched with free and alginate-encapsulated black grape seed extract. Five formulations were prepared, including control kefir, kefir containing 1% and 3% free extract, and kefir containing 1% and 3% alginate-encapsulated extract. Samples were stored at 4 °C and analyzed on Days 1, 7, and 14 for physicochemical, textural, color and bioactive properties. Total phenolic content and Trolox-equivalent antioxidant capacity were used as target responses, while ten quality descriptors were transformed into latent chemometric features and arranged as storage-time sequences. A convolutional recurrent deep learning architecture was then optimized using the crested porcupine optimizer (CPO) and compared with baseline and ablation models. Alginate encapsulation produced structurally intact beads with high encapsulation efficiency, supporting improved phenolic retention during storage. The proposed model provided the most accurate dual prediction of total phenolic content and antioxidant capacity. It outperformed non-optimized and partially ablated alternatives in terms of reducing error and achieving agreement between the observed and predicted values. Residual, normality and Bland-Altman analyses further supported the reliability of the prediction behavior. Overall, the results demonstrate that integrating alginate encapsulation with storage-time-aware chemometric deep learning provides a practical strategy for monitoring bioactive stability in functional kefir and offers a reproducible modelling framework for fermented dairy products enriched with phenolic-rich by-products.

Abstract: Background: Large yellow tea (LYT), a distinctive variety made from mature leaves, has recently gained attention for its remarkable health benefits. However, whether these benefits can be transmitted from mother to offspring remains unexplored. Purpose: This study investigated whether maternal LYT consumption confers cross-generational protection against metabolic and behavioral disorders induced by perinatal bisphenol A (BPA) exposure. Methods: A mouse model of perinatal BPA exposure (0.03% in diet) was established with or without maternal LYT supplementation (2.5% in diet). Metabolic parameters were assessed through biochemical assays and gene expression analysis (RT-PCR). Energy expenditure and spontaneous activity were monitored using a Comprehensive Lab Animal Monitoring System (CLAMS). Hippocampal proteomic profiling was performed using label-free quantitative proteomics. Results: LYT significantly reduced BPA absorption and enhanced its glucuronidation and excretion. Notably, LYT exhibited bidirectional metabolic regulation, alleviating gestational hyperglycemia in dams while restoring hypoglycemia in offspring, and normalizing underweight and hypolipidemia without disturbing normal physiology. Mechanistically, LYT modulated the SIRT6 (sirtuin 6)/FOXO1 and SIRT6/SREBP1 pathways to enhance gluconeogenesis and lipogenesis. Concurrently, LYT rectified BPA-induced hyperactivity and reduced energy expenditure. Proteomic analysis revealed that LYT partially restores BPA-induced dysregulation of cholesterol metabolism and glutamatergic/GABAergic synaptic pathways, rebalancing excitation-inhibition homeostasis. Conclusions: These findings establish LYT as a promising dietary intervention for counteracting environmental health risks across generations, acting through toxin clearance, bidirectional metabolic regulation, behavioral normalization, and neural excitation-inhibition balance restoration.

Abstract: Sulfur dioxide (SO₂) is an antimicrobial and reductant used in the production of fermented beverages. Its effect on the oxidation-reduction potential (ORP) during alcoholic fermentation of apple cider has never been recorded. In this study, apple juice was fermented with a 30 mg/L free SO₂ addition (RED) and without (CON). Fermentation ki-netics, ORP, basic chemistry, organic acids, nitrogenous compounds, free and total SO₂, glutathione, phenolics, and volatiles were monitored, and sensory analysis was conducted. Sulfur dioxide had no effect on fermentation kinetics, nitrogen utilization, ethanol yield, or the volatile composition of the apple ciders. The ORP (vs. Ag/AgCl reference electrode) reached maximum values of 310 mV in CON and 218 mV in RED before alcoholic fermentation, and minimum values of –94 mV and –136 mV, respectively, near peak alcoholic fermentation. Mean ORP values were –29 mV in CON and –47 mV in RED, but no differences were found between the ORP of CON and RED using net area under the curve (AUC). SO₂ preserved monomeric, dimeric, and increased the pool of sulfonated flavan-3-ols. The sensory composition of the ciders in CON showed higher banana aroma whereas RED trended towards reduction aromas. SO₂ additions in apple cider preserved phenolics, inhibited MLF, and increased reduction aroma with no effects on fermentation kinetics and ORP.

Abstract: Ancient wheat materials are increasingly used in cereal-based products because of their perceived nutritional advantages and distinctive protein composition. However, their protein quality and IgE-binding properties after processing remain insufficiently characterized. This study evaluated total protein content, essential amino acid composition, ELISA-detectable gliadin content, and IgE-binding patterns in flours and corresponding pasta products prepared from eight industry-sourced ancient and modern wheat materials, including einkorn, emmer, Kamut, spelt, round grain wheat, wheat 2Ab, common wheat, and durum wheat. Protein content was determined by the Kjeldahl method, amino acid composition by UHPLC, gliadin content by direct ELISA, and IgE-binding properties by slot blot analysis using sera from allergic individuals. The analysed wheat materials differed markedly in protein content, amino acid profile, gliadin detectability, and IgE-binding capacity. Spelt and Kamut showed the highest total protein contents, while selected ancient wheat materials, particularly emmer, Kamut, and einkorn, exhibited more favourable scores for some essential amino acids than common wheat and durum wheat. Nevertheless, none of the analysed materials fully met the FAO/WHO reference pattern for all evaluated essential amino acids, with lysine and histidine remaining the main limiting amino acids. Einkorn flour showed the highest ELISA-detectable gliadin content, consistent with its distinctive gluten protein composition. Processing into pasta reduced ELISA-detectable gliadin levels in all analysed materials, indicating processing-related changes in protein extractability and epitope accessibility. Despite reduced gliadin detectability after processing, IgE-reactive components remained detectable in both flour and pasta extracts. IgE-binding patterns were strongly dependent on wheat material, product form, and individual serum profile. Kamut pasta repeatedly showed one of the strongest IgE-binding responses across different sera, indicating that processing did not eliminate IgE-reactive components in this material. These findings demonstrate that selected ancient wheat materials may offer favourable protein-related nutritional characteristics, but these features should not be interpreted as evidence of reduced IgE-binding capacity. Integrated assessment of protein quality, gliadin detectability, and IgE-binding properties is therefore necessary for a more complete evaluation of ancient and modern wheat-based products.

Abstract: The ever-increasing global population and the requirement for sustainably produced food are fundamentally linked. Consequently, limited global resources must be utilised with maximum efficiency, thereby, minimising associated waste. Natural preservation techniques can assist greatly in food source sustainability. A renewed interest in the use and application of traditional preservation processes like smoking, fermentation, salting etc. is taking place but couched now from the perspective of sustainability and mini-mising the carbon footprint associated with modern day food manufacturing processes. Traditionally, processes like fermentation, smoking and use of natural microbial agents have been combined in the production of long-lasting fermented meat products without requirement for cooking, chilling, freezing etc. This review reports on fermented meat production but highlights the; improved health-related aspects associated with their production and consumption, fermentation process enhancement through improve-ment in starter culture knowledge and application and sustainable developments in final product formulation and associated processing measures.