Abstract: The study aims to investigate the effect of full-fat rice bran (FFRB; Tainung No. 81, Taiwan) at various doses on insulin resistance, muscle atrophy, and gut microbiome in ovariectomized (OVX) mice fed a high-fat diet (HFD). Thirty-six female ICR mice were grouped into six: young sham-operated mice fed an AIN-93M diet, OVX mice fed an AIN-93M diet, OVX mice fed a HFD, and OVX mice fed a HFD with 5%, 10%, and 20% FFRB. FFRB intervention attenuated HFD-induced weight gain and visceral fat accumulation, improved insulin resistance, and enhanced grip strength in OVX mice. Notably, 20% FFRB significantly upregulated muscle protein synthesis genes (MyoG, mTOR, eIF-4EBP1) and downregulated muscle atrophy markers (FOXO1, MuRF-1), while reducing the inflammatory cytokine IL-6. 20% FFRB also improved gut barrier integrity by upregulating colonic tight junction genes (Occludin and ZO-1) and increased the abundance of SCFAs-producing bacteria Muribaculum genus. 10% FFRB significantly downregulated FOXO1 and increased the abundance of Lachnospiraceae_UCG-001 genus. In conclusion, FFRB intervention, particularly at 20%, effectively mitigated HFD-induced insulin resistance and muscle atrophy, potentially through modulation of gut microbiota and enhancement of gut barrier function.

Abstract: Raisin syrup sourdough is a popular traditional leavening method in Japan, yet its specific impact on bread aroma evolution and shelf-life stability remains scientifically underex-plored. This study characterized the fermentation dynamics and volatile profiles of raisin syrup sourdough bread compared to a commercial yeast control over a 3-day shelf life, utilizing comprehensive two-dimensional gas chromatography–mass spectrometry (GC×GC-TOFMS) and primary metabolite profiling of sugars, amino acids, and organic acids. The analysis resolved over 760 volatiles and revealed a fundamental kinetic divergence: while the yeast control exhibited a 24-hour metabolic lag, the raisin sourdough achieved rapid activation, establishing a higher initial volatile load immediately post-baking. Driven by Lactic Acid Bacteria dominance and extensive proteolysis, the sourdough’s acidic environment facilitated the retention of fruity esters and malty branched-chain aldehydes while effectively suppressing lipid oxidation markers like 9,17-Octadecadienal. Key aromatic markers, including Benzenepropanol and Octanoate , were significantly elevated and stabilized in the sourdough group. These findings demonstrate that raisin syrup fermentation generates a superior, stable aromatic profile, providing a scientific basis for optimizing clean-label artisan bread production in the Japanese market.

Abstract:

Background/Objectives: Assessing the bioavailability of nutrients and bioactive compounds in vitro commonly relies on coupling standardized gastrointestinal digestion models with intestinal epithelial cell systems. However, digests produced using static digestion protocols such as INFOGEST often impair epithelial barrier integrity, limiting their direct application to intestinal models and reducing reproducibility across studies. Methods: This work systematically compared five commonly used digest conditioning strategies, including acidification, centrifugation, rapid freezing, and ultrafiltration using 10 kDa and 3 kDa molecular weight cut-off membranes, to identify the approach that best preserves intestinal epithelial viability and barrier function while enabling exposure at physiologically relevant concentrations. INFOGEST digests of yogurt were initially evaluated, followed by validation using biscuit and canned mackerel digests. Cell viability and monolayer integrity were assessed in differentiated Caco-2 cells using MTT assay and transepithelial electrical resistance (TEER) measurements. Results: Among the tested approaches, ultrafiltration using 3 kDa membranes consistently preserved epithelial viability and barrier integrity at a 1:10 dilution across all food matrices, whereas other conditioning methods failed to maintain TEER despite acceptable cell viability. At lower dilutions, food-dependent effects emerged, highlighting the importance of matrix-specific evaluation. Conclusions: These findings identify 3 kDa ultrafiltration as an effective and minimally invasive strategy to improve the compatibility of INFOGEST digests with intestinal cell models. By enabling reproducible exposure conditions that preserve epithelial integrity, this approach supports more reliable in vitro assessment of nutrient bioavailability and contributes to methodological standardization in nutrition research.

Abstract: A technology has been developed for producing dry functional vegetable powders from carrot, beetroot, and pumpkin pomace using combined methods: convective drying, ultrasound pretreatment, and vacuum-microwave drying. A comparative analysis was conducted to evaluate the effects of different drying techniques on particle size distribution, flowability, hydration properties, color, thermal stability, retention of bioactive compounds (β-carotene, betalains, carotenoids), and overall functional-technological characteristics of the powders. It was established that vacuum-microwave drying provides the best results: minimal moisture content (5.2–6.1%), low water activity (0.28–0.33), high flowability (Carr’s index 23.7–30.4), excellent dispersibility and solubility, as well as maximum retention of thermolabile compounds (carotenoids/betalains retention up to 90–95%). Ultrasound pretreatment significantly enhances mass transfer, reduces particle size, and improves powder quality during subsequent convective drying; however, it remains inferior to the vacuum-microwave method across all key indicators. Optimal parameters for vacuum-microwave drying were determined for each type of raw material, ensuring maximum nutrient preservation with minimal processing time. The resulting powders demonstrate high thermal stability up to 200 °C and are suitable for fortification of functional food products. The study results confirm the high potential of combined drying technologies applied to secondary vegetable raw materials for the production of natural functional ingredients with extended shelf life.

Abstract:

Agri-food industries generate substantial quantities of side streams such as peels, pods, seeds, and leaves. Traditionally regarded as waste, these by-products are now recognized as rich sources of bioactive compounds—often at higher concentrations than those found in edible plant parts. Their recovery reduces environmental impact and enables the development of sustainable ingredients for food and health-related applications, in line with circular economy principles. This study presents the design and metabolomic characterization of a novel lyophilized extract derived from Mediterranean and locally cultivated plant-based by-products (named BIOMEDEX), including orange, lemon, olive leaves, carob pods, shiitake mushroom, and salicornia. A multiplatform metabolomics approach was applied, combining high-resolution UPLC-QTOF-MS, UHPLC-QTRAP-MS, SPME-GC-MS, and ¹H-NMR spectroscopy to comprehensively profile phytochemicals, nutrients, and volatile organic compounds (VOCs). The extract was found to be rich in flavonoids (e.g., luteolin-7-O-glucoside, hesperidin, eriocitrin), phenolic acids, amino acids (e.g., proline, GABA), organic acids (e.g., malic and citric acid), and over 40 VOCs associated with antioxidant and sensory functions. Notably, complementary enrichment of these compounds suggest potential health-promoting properties. These findings support the formulation of a multifunctional plant-based ingredient and reinforce the value of integrating diverse agro-industrial by-products into sustainable, health-oriented food solutions.

Abstract: Introduction: Stunting is associated with poor nutritional intake during early childhood. This study evaluated the effect of a daily intake of 510 mL of an oral nutritional supplement for 180 days on linear growth among children with stunting and at-risk of stunting aged 12–36 months. Methods: A community-based, single arm intervention was conducted among 91 children in Kelantan, Malaysia. The children at enrolment had height-for-age Z-scores (HAZ) between <-1.0 SD to >-3 SD based on WHO Growth Standards. Anthropometric measurements were taken at baseline (T0), day-90 (mid-intervention), and day-180 (post-intervention). Nutrient intake was assessed using 24-hour dietary recalls, and compliance was monitored via returned empty sachets. Results: The mean age of the children at baseline was 26.7 ± 6.5 months, with 37 (41%) being stunted and 54 (59%) were at-risk of stunting. After intervention, the linear growth (height-for-age Z-score) was significantly improved over time (p < 0.001) in both stunted and at-risk children. A significant time-by-group interaction (p = 0.014) indicated differential effects between the stunted and at-risk groups. Post-hoc analysis showed HAZ improvements from baseline (T0) to 180 days in stunted and at-risk groups (p < 0.001) with the stunted group having greater mean differences. The number of stunted children declined by 37.8% (p = 0.003). Nutrient intakes of protein, vitamins D, vitamin C, vitamin B-complex, calcium, phosphorus, magnesium, and iron improved significantly. Conclusion: Daily intake of 510 mL of oral nutrition supplement improved linear growth and nutrient intakes. These findings support the potential of targeted supplementation in addressing child growth faltering and micronutrient inadequacies.

Abstract:

While industrial scale dairy fermentations often employ pasteurized milk as the substrate, many farmhouse and traditional production practices apply raw milk derived from a variety of mammals. Certain artisanal production systems rely on the autochthonous microbiota of the milk, fermentation vessels, equipment and/or environment to initiate milk coagulation. While the technological properties of lactic acid bacteria associated with dairy fermentations are well described, their interactions with other organisms during fermentation and cheese ripening are poorly investigated. This study presents an overview of the microbial ecology of raw and pasteurized milk used in the production of cheeses. Furthermore, we report on the motility phenotype, lactose utilization ability and metabolic products of isolates of Hafnia paralvei and Hafnia alvei, and determine that these strains could grow in a non-antagonistic manner on plates with strains of Lactococcus lactis and Streptococcus thermophilus. As artisanal and farmhouse production systems are often associated with protected or regionally significant products, it is essential to develop a clear understanding of the microbial communities within and the complex relationships between the community members.

Abstract: Docosahexaenoic acid (DHA), an omega-3 fatty acid essential for human health, is highly prone to oxidation in nanoemulsions due to their large interfacial area and presence of transition metal ions. This study investigated macroalgal chelators for stabilizing DHA-rich nanoemulsions. Sequential enzymatic–alkaline extraction using Alcalase® produced an extract with the strongest Fe2+-chelating activity (IC50 = 1.22 mg/mL), protein content of 10.11 ± 0.15%, and total phenolics ≈17 µg GAE/mL. This extract was incorporated into nanoemulsions (5 wt% DHA oil, 1 wt% Tween® 20) at 0.61, 1.22, and 2.44 mg/mL and compared with controls containing EDTA (0.025 mg/mL) or no antioxidant. Droplet size remained stable (D3,2 ≈ 77-80 nm; D4,3 ≈ 199-215 nm) and zeta potential averaged -17 to -19 mV, confirming physical stability. Confocal microscopy revealed concentration-dependent interfacial adsorption of extract components. During iron-accelerated storage, extract-treated nanoemulsions slowed hydroperoxide formation and delayed tocopherol depletion compared to the control, while reducing volatile oxidation markers such as 1-penten-3-ol by up to 40%. However, EDTA consistently provided superior protection against oxidation. These findings highlight the potential of macroalgal extracts as clean-label, natural chelators for mitigating metal-driven oxidation in DHA nanoemulsions, though synthetic chelators remain more effective under severe prooxidant conditions.

Abstract: Artisanal colonial cheese (ACC), produced from raw milk, retains its native microbiota throughout maturation, with lactic acid bacteria (LAB) being predominant, many of which exhibit probiotic potential. In this study, ten LAB strains isolated from ACC matured for 14 and 21 days were characterized and identified as Lacticaseibacillus casei, Lactiplantibacillus plantarum, Levilactobacillus brevis, and Pediococcus acidilactici. The strains were Gram-positive, catalase-negative, lacked phenotypic virulence factors (hemolysin, mucinase, and gelatinase), and showed sensitivity to at least two classes of antibiotics. They also exhibited high tolerance to simulated gastrointestinal conditions, along with strong auto-aggregation and hydrophobicity. The selected strains were microencapsulated by spray drying using inulin as a carrier agent. The resulting microparticles displayed predominantly spherical morphology and diameters ranging from 1.19 to 5.71 µm. Post-processing viability ranged from 76% to 99%, with cell counts remaining above 6 log CFU/g for up to 45 days under refrigeration. Storage at 25 °C significantly reduced cell survival. FTIR, XRD, and TGA/DTGA analyses confirmed the physicochemical stability of the microcapsules. Overall, the findings highlight ACC as a relevant source of safe and potentially probiotic LAB. Microencapsulation with inulin proved to be an effective strategy for preserving strain viability and stability, supporting their potential application in functional foods.

Abstract: The transformation of Andean grains and tubers through fermentation and bioencapsulation has emerged as a key strategy to enhance their nutritional, functional, and biotechnological value, driven by advances in proteomic and metabolomic techniques. This study aimed to systematize recent evidence on the biochemical and functional modifications induced by these processes and their potential application in the development of functional foods. The methodology integrated 67 studies analyzed using tools such as R 4.5.1 with the JupyterLab interface, Scimago Graphica, and VOSviewer, incorporating data generated through LC-MS/MS, UHPLC-QTOF, Orbitrap platforms, transcriptomics, and combined omics approaches, considering original studies published between 2020 and 2025. The main findings indicate substantial increases in free amino acids (up to 64.8%), phenolic compounds (2.9–5.2%), and antioxidant activity (up to 45.0%), along with the identification of 430 polyphenols, 90 flavonoids, 14 novel oxindoleacetates, and bioactive peptides with IC50 values ranging from 0.51 to 0.78 mg/mL. Bioencapsulation showed controlled release of bioactive compounds, high-lighting nanocapsules of 133–165 nm with a maximum release of 9.86 mg GAE/g. In conclusion, the combination of fermentation and encapsulation enhances the stability, bioavailability, and functionality of Andean crops, supporting their industrial adoption for the development of sustainable nutraceutical foods that improve health and promote the valorization of traditional resources.

Abstract: This study investigated how complexes formed by lauric acid (LA) and polyphenols (gallic acid, GA; 3,4-dihydroxyphenylacetic acid, DOPAC; caffeic acid, CA) with bread-fruit starch affect starch’s digestibility and properties. The digestibility resistance of ternary complexes was not superior to that of binary complexes but remained higher than native starch. Among them, the CA complex (CB) showed the highest RS and the lowest hydrolysis, indicating CA's prominent role in enhancing digestibility resistance. A decreased breakdown value and increased gelatinization temperatures were revealed, indicating inhibited gelatinization. During cooling phase, samples with LA showed viscosity peaks, confirming V-type complex formation, which was absent in polyphe-nol-only samples. R1047/1022 and Rc values were increased in complexes. Ternary complexes exhibited a lower R1047/1022 ratio but a higher Rc than binary complexes, suggesting LA mainly influenced long-range order, while polyphenols affected both short- and long-range order. This may explain the antagonistic effect on digestibility in ternary complexes.

Abstract:

In this study, three distinct hydrolysates which designated Dur-I, Dur-II, and Dur-III, were generated from extrusion-pretreated Durvillaea antarctica biomass by applying viscozyme, cellulase, and α-amylase, respectively. Dur-III had a higher proportion of low-molecular-weight polysaccharides as compared to Dur-I and Dur-II. Chemical composition determination and FTIR analyses revealed that Dur-I, Dur-II, and Dur-III contained fucose-containing sulfated polysaccharides. To investigate neuroprotective properties of Dur-I, Dur-II, and Dur-III, rotenone (Rot) was added to SH-SY5Y cells that had been pretreated with Dur-I/II/III. Here, flow cytometry was employed to assess changes in mitochondrial membrane potential (MMP), Bcl-2 expression, cytochrome c release, caspase-9, -8, and -3 activation, as well as DNA fragmentation. The protective effect of Dur-I/II/III pretreatment of SH-SY5Y cells on the Rot-induced death process was further investigated using cell cycle and annexin V-fluorescein isothiocyanate (FITC) / PI (propidium iodide) double staining analyses. The results reveal that the Rot-induced apoptotic factors were all recovered by the pretreatment of Dur-I/II/III. Moreover, cell cycle and annexin V-FITC/PI double staining analyses also indicated that Dur-I/II/III were capable of protecting SH-SY5Y cells from Rot-induced cytotoxicity. Therefore, these Dur extracts are considered as good candidates for the prevention and treatment of neurodegeneration induced by oxidative stress.

Abstract: Although mango is not classified among the eight major allergenic foods reported by the Food and Agriculture Organization (FAO), the rising global and domestic con-sumption of mango has been accompanied by a growing number of reported cases of mango allergy. Currently, there are limited reports on cross-reactive allergens and cross-reactive linear epitopes in mango. This study first employed BLAST to predict potential cross-reactive allergens between mango allergens and other food allergens. Subsequently, cross-reactive allergens were identified using sera from mango-allergic patients. Furthermore, similar sequences of the identified cross-reactive allergens were predicted by BLAST. These similar sequences were then synthesized by solid-phase peptide synthesis method. Finally, the cross-reactive linear epitopes were determined by assessing their IgE-binding capacity using serum IgE from the same patient cohort. The results demonstrated that sera from mango-allergic patients exhibited cross-reactivity with peanut, wheat, cashew, pistachio, and hazelnut, particularly, with cross-reactivity to wheat and hazelnut being unreported previously. Novel cross-reactive linear epitopes were identified as follows: the AA80-88 sequence of mango chitinase with the AA37-45 sequence of wheat Tri a 27; the AA15-22 sequence of mango profilin with the AA65-72 sequence of pistachio Pis v 1. Furthermore, multiple cross-reactive epitopes were mapped between mango profilin and peanut Ara h 5, corresponding to the sequences AA31-51/AA31-50, AA50-65/AA52-65, AA76-96/AA76-96, and AA103-117/AA104-117, respectively.

Abstract: Development of rapid, precise and fieldable detection methods for foodborne pathogen is one of the essential requirements in food safety and public health. In this research, the single nucleotide polymorphisms (SNPs) in the eae gene of Escherichia coli O157:H7 is well visually identified with the designed amplification refractory mutation system-polymerase chain reaction (ARMS-PCR) mediated lateral flow strip (LFS). Allele specific primers were designed to discriminate the wild-type eae genes from the mutant-type with the single-nucleotide resolution in the simple visual LFS format. The single nucleotide variation in eae gene could be easily differentiated by the observation of optical signal on the T line of LFS without any devices. Assay performance results show that it has a high sensitivity and specificity with the single-nucleotide differentiation ratio as low as 0.1%. This genetic polymorphisms screening performance could enumerate complex genetic variation into a simple and direct yes/no readout, highlighting the ultra-easy SNP sensing mode and the simplicity of the results output for practical applications. This ARMS-PCR mediated LFS offers a straightforward, swift, and economical strategy for SNP identification with great potential using in evolution of bacterial resistance genes and viral evolution under different environmental stresses.

Abstract: Cheese must be perceived as a dynamic ecosystem in a continuous flux between external factors, intrinsic factors such as the physico-chemical composition, and the interactions between the different microbial communities. Besides, the chemical environment together with extrinsic factors and physical handling, determines the microbiota that will be favored or suppressed during ripening, which deeply affects the cheese's aroma, flavor, texture, and appearance. Cheese aroma profile has been studied by gas chromatography-olfactometry (GC-O) for more than 30 years, demonstrating its relative importance as a useful tool to explain the products diversity and particularities because of the milk origin, milk type (whole, pasteurized, etc.), cheese variety, elaboration process, and ripening conditions. An inflexion in the literature on aroma of this dairy product is explained by revisions published at the beginning of the 2000s. In this study, a brief report on the information published during 2002-2022 (source: Google Scholar®) is presented focusing on key odorants components from different cheese varieties, the application of new sampling procedures and GC-O analysis to describe the aroma of types never assessed before with this approach, offering complementary data to sensory approaches.

Abstract:

Fortifying sourdough bread with functional ingredients is an effective strategy to enhance nutritional value, bioactive content, and sensory quality. In this study, the novel strain L. paracasei SP5 was incorporated into mother sponges together with trahanas (2% and 5% w/w) or delignified wheat bran (2% and 5% w/w) and the effects on sourdough bread functionality were evaluated. Sourdough breads supplemented with trahanas exhibited the highest lactic acid bacteria counts (up to 10.4 log cfu/g) and the strongest acidification (pH 4.25–4.32; TTA 9.1–9.8 mL NaOH), along with elevated lactic (2.50–2.53 g/kg) and acetic acid (2.76–3.11 g/kg) concentrations. These breads also showed enhanced total phenolic content (up to 112.1 mg GAE/100 g) and antioxidant activity (ABTS 221.5 mg TE/100 g; DPPH 5.0 µmol TE/g), as well as phytic acid degradation exceeding 91%, improving mineral bioavailability. Sourdough breads supplemented with wheat bran displayed moderate improvements in these parameters, while control breads had the lowest values. Sourdough breads supplemented with trahanas also demonstrated extended shelf-life. These results indicate that L. paracasei SP5 combined with nutrient-rich substrates effectively enhances sourdough bread quality and functionality.

Abstract:

The Norway spruce (Picea abies) is a forest resource whose by-products contain bioactive compounds such as galactoglucomannan (GGM), catechin, and epicatechin, recognized for their antioxidant and chemopreventive potential. Given these properties, we evaluated the antiproliferative, antimetastatic, genotoxic, and antimalarial activities of the Norway spruce by-product extract (NSBE). Considering its chemical composition and multifunctional profile, NSBE emerges as a promising candidate for development as a functional bioingredient. NSBE exhibited concentration-responsive antiproliferative and antimetastatic effects, reducing cell adhesion by 33.96% in A549 and 40.15% in HCT-8 cells, and suppressing clonogenic capacity by up to 90% and 75%, respectively. The extract also preserved basal chromosomal integrity and demonstrated a protective effect at 10 µg GAE/mL against cisplatin-induced genotoxicity. In antiplasmodial assays, NSBE showed strong inhibition of Plasmodium falciparum W2 (chloroquine-resistant) and 3D7 (chloroquine-sensitive) strains, with IC₅₀ values below 3.5 µg GAE/mL. Its potency was supported by a selectivity index (SI) of 13, surpassing the recommended threshold for natural antimalarial candidates. Altogether, these findings highlight the NSBE as a sustainable and multifunctional food ingredient with relevant antiproliferative and antiplasmodial properties.

Abstract: Insulin resistance (IR) is a hallmark of type 2 diabetes, characterized by disrupted metabolic regulation, oxidative stress, and altered cell signaling. This study employed Data-Independent Acquisition (DIA) quantitative proteomics to profile the proteomic landscape in a cellular model of insulin resistance (MOD) and to evaluate the therapeutic effects of camel milk derived peptide TYYPPQ. Principal Component Analysis (PCA) confirmed distinct proteomic profiles between healthy control (C), MOD, and P2-treated cells, indicating that TYYPPQ induced a partial but significant reprogramming of the insulin-resistant proteome. Enrichment analyses (GO and KEGG) revealed that insulin resistance was characterized by widespread dysregulation, including increased endoplasmic reticulum (ER) stress, oxidative stress, inflammatory pathways, and disruptions in sphingolipid and fructose metabolism. In contrast, TYYPPQ treatment promoted a recovery signature, significantly enriching pathways related to improved insulin signaling (PI3K-Akt, AMPK), regulation of lipolysis, amino acid metabolism, actin cytoskeleton organization, and a marked reduction in ER stress markers. Crucially, these pathway predictions were validated at the molecular level, as qPCR and Western blot analysis confirmed that TYYPPQ effectively restored the expression and phosphorylation of AMPK. Further domain and subcellular localization analyses indicated that insulin resistance disrupted mitochondrial, redox, and protein homeostasis, while P2 treatment counteracted these effects by modulating domains related to mitochondrial function (proline dehydrogenase, cytochrome c oxidase) and restoring protein distribution, notably reducing ER-localized proteins. Collectively, these multi-faceted proteomic findings demonstrate that the peptide TYYPPQ mitigates insulin resistance by coordinately restoring key metabolic and signaling pathways, reducing cellular stress, and improving mitochondrial and cytoskeletal function, highlighting its potential as a therapeutic agent.

Abstract: Oxidative stress and inflammation play a key role in many diseases. This study evaluated the potential of bioactive compounds from Red-belted Bracket and Artist's Bracket mushrooms to mitigate these processes. Multi-step extraction yielded fractions with diversified composition (triterpenoids, polysaccharides) and bioactivities, including antioxidant properties and inhibition of pro-inflammatory enzymes. Both species were rich in triterpenoids: ethanolic extracts from Artist’s Bracket contained mainly ganoderenic and ganoderic acids (≈31 μg/g d.w.), while Red-belted Bracket extracts contained phenolic ac-ids (≈20 μg/g d.w., mainly vanillic and chebulic acids) and triterpenoids (≈73 μg/g d.w., mainly forpinic and formipinic acids). The highest radical-scavenging and reducing activities were observed in alkaline and ethanolic extracts. Lipoxygenase was inhibited only by ethanolic extracts, with IC₅₀ values of 0.93 mg d.w./ml for Artist's Bracket (mixed inhibition) and 0.62 mg d.w./ml for Red-belted Bracket (non-competitive). Artist’s Bracket was also a potent source of xanthine oxidase inhibitors acting competitively (IC₅₀ = 0.71, 1.39 and 2.06 mg d.w./ml for ethanolic, methanolic, and aqueous extracts), whereas Red-belted Bracket was less active (IC₅₀ = 3.84 mg d.w./ml, non-competitive). In conclusion, these mushrooms, particularly their ethanolic extracts, are promising sources of compounds with antioxidant and anti-inflammatory activities, acting as effective inhibitors of lipoxygenase and xanthine oxidase.

Abstract: This study aimed to: (1) evaluate and compare the effects of two rearing sys-tems—intensive and extensive —on the quality characteristics of loins from Bísaro pigs, a traditional Portuguese breed, and (2) assess the influence of dietary supple-mentation with olive cake, a by-product of olive oil production, on the physicochemi-cal composition of pork loins. Muscle samples from the Longissimus thoracis et lumborum joint were collected from Bísaro pig carcasses raised on farms in the Trás-os-Montes region of northern Portugal. The slaughter and carcass cutting were standardized and performed at the Bragança municipal slaughterhouse, to ensure consistency in sample processing and preparation for laboratory analyses. Compre-hensive physicochemical evaluation showed that ash content was the only parameter exhibiting a statistically significant difference (p = 0.007) between rearing systems, suggesting that production conditions may affect the mineral content of the meat. No significant differences (p > 0.05) were observed between rearing systems for moisture, protein or total fat content. Similarly, dietary inclusion of olive cake in the animals’ di-et, irrespective of the rearing system, did not significantly affect any of these physico-chemical traits. The fatty acid profile - including saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA) – also showed no statistically signif-icant differences (P > 0.05) in relation to either rearing system or dietary treatment. Overall, the evidence indicates that olive cake is a sustainable and practical option for Bísaro pork production, without compromising meat quality.