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Browning of apple juice is a major quality defect that occurs during storage, yet the molecular basis of the browning process remains unclear. This study utilised an untargeted metabolomics approach to investigate the untargeted metabolomic differences in Xinjiang Aksu sugarheart apple juice before and after 100 days of storage. Employing high-resolution liquid chromatography quadrupole time-of-flight mass spectrometry (LC-QTOF/MS), we identified 6 264 metabolites, with 1 588 significantly upregulated and 1 158 downregulated. Multivariate statistical analysis, including principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA), revealed that storage time was the primary factor affecting metabolic differences (PCA1 : 55.54%; OPLS-DA Q²Y = 0.971). Key findings suggest that browning is triggered by enzyme activation through tyrosine metabolism activation (substrate supply) and dopaquinone accumulation. Changes in transmembrane transport by ABC transporters also contribute to this process. Non-enzymatic browning is exacerbated by Maillard intermediate products and lipid peroxidation products. Simultaneously, disrupted glutathione metabolism and antioxidant system failure lead to redox imbalance. KEGG enrichment analysis indicated coordinated changes in phenylpropanoid biosynthesis (secondary metabolic polymerisation), alkaloid metabolism, and the pentose phosphate pathways. These results suggest that oxidative stress, cell membrane damage, and polyphenol metabolism disturbances are key drivers of apple juice browning, offering a molecular foundation for quality control in apple juice production.

The influence of pulsed electric field (PEF) on freeze-drying of apple tissue was investigated. The freeze-drying was performed with different parameters of PEF treatment, and PEF treatment on the drying characters, microstructure, rehydration ratio, effective diffusion coefficient and hardness of apple tissue were discussed separately. The results indicated that PEF utilization as a pretreatment of apples enhances the drying process. The drying time was shortened by 17.73% at most, specific energy consumption decreased by 24.74% at most, and the rehydration ratio was improved by 65.22% at most for PEF treatment samples respectively, compared with the untreated samples. The effective diffusion coefficients varied from 2.60 × 10-8 m2/s to 4.20 × 10-8 m2/s for PEF pretreated samples, and was 2.40 × 10-8 m2/s for untreated samples drying at 75°C, the hardness of the untreated apple tissue was about 144.4 N which was decreased to 39.5-115.0 N after PEF treatment.

One hundred per cent apple, orange and grapefruit juices were analysed for ascorbic acid (AA) content, total polyphenolic content (TPC), and other parameters: titratable acids (TA), malic acid (MA), citric acid (CA), volatile acid (VA), soluble solids (SS), density, and the content of free amino acid as formol number (FN). Some apple juices on the Czech market contain added vitamin C, and the AA content of such juices (268-632 mg L^-1) is several times higher than that of apple juices without added vitamin C (around 50 mg L^-1). Therefore, the enriched apple juices had a vitamin C content comparable to citrus fruit juices (orange and grapefruit). All contents were compared separately for juices made from concentrate and for directly pressed juices. The effect of the production method was statistically significant (P < 0.05) only for TPC in apple juices, where it was major [473 ± 136 mg gallic acid equivalents (GAE) L^-1 from concentrate vs. about twice the value of 798 ± 193 mg GAE L^-1 in directly pressed juice], and only to a smaller extent for TA in grapefruit juices (12.5 ± 0.8 g L^-1 from concentrate, which was about 30% more than in directly pressed juice).

In this study, four different apple varieties were dried in a solar tunnel dryer using four different methods. Apple slices were immersed in a solution consisting of 0.5% ascorbic acid, 0.5% sodium metabisulphite, and 0.5% citric acid for 3 min. Constant measurements were performed in various parts of the dryer for drying air temperature, solar irradiation, air velocity, and relative humidity during drying. The change in the mass of apples was measured on a daily basis. Furthermore, ten mathematical models were used to study the drying process, which were Newton, Page, Henderson and Pabis, logarithmic, diffusion, two-term, two-term exponential, Midilli, Alibas, and logistic equation. Then, these models were compared in terms of their performance levels based on correlation coefficient (R²), chi-square value (χ²), and root mean square error (RMSE) between moisture ratios (MR) that were observed and predicted. Furthermore, we observed that the Alibas model and the two-term model revealed the ratio of drying in a satisfactory way for all drying methods.

Snails, which are high in protein, have the potential to be developed as a flavour enhancer through the hydrolysis process. However, consumer acceptance of the flavour enhancer needs to be fully evaluated. The aim of this study was to determine the consumer acceptance of a snail protein hydrolysate from different snail species (golden apple, apple, and freshwater) and at different hydrolysis durations (3, 6, and 9 h), and to identify the drivers of liking of snail protein hydrolysates through descriptive profiling using Rate-All-That-Apply (RATA) method and consumer testing using Hedonic test. The RATA intensity data were subjected to analysis using analysis of variance, followed by a Tukey's post hoc test (P < 0.05). Furthermore, the sensory profile data were analysed using principal component analysis and preference mapping. Snail species and hydrolysis time influenced the sensory profile of snail protein hydrolysate, with the longer hydrolysis time being the most liked. The most liked flavour enhancer derived from golden apple snail with 9 h hydrolysis time had a strong savoury aroma, salty taste, umami taste, lingering mouthfeel, and yellow colour. Additionally, it exhibited a moderate intensity of seafood aroma, a garlic taste, an umami aftertaste, a liquid mouthfeel, and a salty aftertaste. However, it had a low intensity of bitter aftertaste and burnt taste, and a very low intensity of sweet aroma, sweet taste, bitter taste, and bland taste. Thus, these findings highlight the importance of evaluating the efficacy of flavour enhancers and facilitate the identification of the optimal snail species and hydrolysis time according to consumer preference.

This study investigated the effectiveness of ohmic heating (OH) for the inactivation of pectin methylesterase (PME) in passion fruit juice. PME is a heat-resistant enzyme responsible for juice cloud loss and quality deterioration during storage and is therefore commonly used as an indicator of pasteurisation efficiency. Juice samples were initially heated from 20 to 70 °C and subsequently held at 70 °C for 10 s while being subjected to different electric field strengths (20–40 V·cm^–1) and frequencies ranging from 50 to 10 000 Hz. The highest PME inactivation was observed at 60 Hz, and increasing electric field strength further enhanced the inactivation effect. Based on these results, a frequency of 60 Hz and an electric field strength of 30 V·cm^–1 were selected for subsequent experiments. The effects of temperature (60–90 °C) and holding time (0–90 s) on PME inactivation during OH treatment were then evaluated and compared with conventional heating (CH). OH treatment at 90 °C for 70 s resulted in approximately 90% PME inactivation, which was 10.2% higher than that achieved by CH. In addition, OH treatment caused no significant additional degradation of ascorbic acid, total polyphenols, or antioxidant activity, indicating that the applied electric field did not adversely affect these bioactive compounds. These findings demonstrate that ohmic heating is a promising and mild pasteurisation technology for fruit juice processing.

Apples are a source of sugars, acids, and various biologically active compounds, such as phenolic compounds, which are responsible for most of the antioxidant activities of the fruit. The aim of this study was to evaluate how the cold storage of apple fruits affects the nutritional composition of selected organic acid and sugar content in juice in comparison to juice from fresh fruits. Statistical differences were confirmed between the content of citric acid, malic acid, total acid, pH, sucrose, fructose and glucose in juice from fresh fruits and from juice stored for 140 days. No statistical differences were observed between juice from fresh fruit and juice from fruits stored for 140 days in the content of acetic acid, tartaric acid, total sugar and sweetness index.

The present study aimed to apply a multi-residue method for the screening and quantification of pesticide residues in ciders, low alcoholic beverages made by fermentation of apple juice. Twenty bottled craft cider samples purchased from the Czech market were analysed for pesticide residues. The residues of pesticides were extracted from samples using the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) procedure in combination with additional solid-phase extraction (SPE) sample clean-up to achieve the lowest detection limit possible. In this study, targeted screening of pesticide residues in the samples was performed with the Q-Orbitrap mass spectrometry instrument. We identified 18 pesticides in cider samples analysed by screening method using an accurate-mass database of about 500 pesticide compounds, including their retention times, empirical formulas, and characteristic fragments. Additionally, liquid chromatography with high-resolution tandem mass spectrometer (LC-HRMS/MS) was used for re-analysis of positive findings of pesticides in samples and allowed to quantify compounds of interest at 0.2 µg L^–1 concentration level. The monitoring scheme was applied to the set of craft ciders, and the results revealed the presence of pesticide residues in most of the samples at trace levels ranging from 0.5 to 5 µg L^–1 and rarely at a level higher than 10 µg L^–1.

In this study, the most effective deep eutectic solvent (DES) for extracting antioxidants from purple onion peel was identified using total antioxidant capacity (TAC) values obtained by the CUPRAC assay. The DES systems used in this study consisted of choline chloride (ChCl) combined with ethylene glycol (EG), diethylene glycol (DiEG), triethylene glycol (TriEG), tetraethylene glycol (TetEG), 1,4-butanediol (1,4-but), and 1,2-propanediol (1,2-pro) at a molar ratio of 1 : 2 with 30% water content. All DESs were characterised in terms of Fourier transform infrared (FTIR) spectra, viscosity, density, and pH. Ultrasound-assisted extraction was optimised using response surface methodology, resulting in a maximum TAC of 582.96 mg Trolox equivalent (TE)·g^–1 dry sample (DS) for ChCl : 1,4-but : H₂O, which was almost twice the amount achieved with 70% ethanol. Antioxidant parameters, including TAC, total phenolic content, total flavonoid content, and radical scavenging activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)], were evaluated for purple, red, brown, and white onion peels. Antimicrobial activity was assessed using the broth microdilution method. HPLC analysis was employed to quantify phenolic and flavonoid compounds, revealing significant compositional differences among the onion peels. Overall, the results demonstrate that purple and red onion peels exhibit superior antioxidant and antimicrobial properties, supporting their potential as sustainable sources of natural antioxidants.

The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine. A further comparison of different filter-aid pretreatments, such as whey protein isolates (WPI), pectinase and whey protein isolates - pectinase pretreatments, alone and combined with ultrafiltration was also made. The results indicated that WPI demonstrated a concentration-dependent inhibitory activity on polyphenoloxidase (PPO). At lower concentrations (0.005-0.01 g/l), the suppression effect of WPI on PPO activity was higher than that of both ascorbic acid and l-cysteine. WPI exhibited intermediate inhibition on PPO activity at the concentrations of 0.01-0.1 g/l, as compared to ascorbic acid and l-cysteine. The comparison of different clarification treatments suggested that WPI acted more effectively on clarification than pectinase. In addition, combined WPI-pectinase pretreatment significantly increased the clarity of apple juice, indicating a synergistic effect between WPI and pectinase. The subsequent ultrafiltration after WPI and pectinase pretreatments alone or combined could further improve the clarity and colour and reduce the turbidity of clear apple juice with non-significant influence on its typical characteristics.

Probiotics, widely recognised for their benefits in gut health, have gained increasing attention for their comprehensive role in skin health maintenance and improvement. This review explores the multifaceted impact of food-derived probiotics on various aspects of skin health, including anti-aging, inflammation regulation, barrier function enhancement, and hydration. Probiotics exert protective effects against oxidative stress and inflammatory responses through modulation of the gut-skin axis, enhancement of the skin microbiome balance, and immunomodulatory properties. Additionally, functional foods enriched with probiotics have demonstrated efficacy in promoting skin hydration, elasticity, collagen production, and overall resilience. By synthesising recent research findings, this review highlights the potential of probiotic-enriched foods as a natural approach to supporting comprehensive skin health and addressing age-related skin changes. The implications for functional food development and dietary interventions are also discussed, providing insights into future research directions in probiotic-based holistic skin care strategies.

Pumpkin seeds and their oil cake are often treated as by-products, but their composition and high nutritive and biological value makes them a promising material for nutritional enrichment of bakery products. The purpose of this study was to characterise pumpkin seed flour (PSF) and pumpkin seed oil cake flour (PSOCF), and evaluate the effects of their addition on the chemical composition including the fatty acid composition, textural parameters, sensorial characteristics and antioxidant activity of the wheat bread. Six experimental bread samples with 5, 10 and 15% of PSF or PSOCF added to wheat basic formulation, and a control wheat sample, were produced. Results indicated that addition of PSF and PSOCF led to higher ash, cellulose, protein, fat, total carotene and unsaturated fats content, which means that the experimental bread samples had a higher nutritional value. PSF addition had more positive effect on the textural characteristics and antioxidant activity of bread, than PSOCF addition. All bread samples (evaluated by 5-point scale multiplied with the coefficient of importance) had very high sensory quality (89.88–96.59% of maximal possible quality). The results confirmed that PSF and PSOCF are suitable for use in food industry for nutritional enrichment of wheat bread and related products.

This review evaluates the role of food waste reuse in sustainable food production, its associated health benefits, and technological advances in bioactive ingredient extraction. The research demonstrates that recycling bioactive food ingredients not only reduces food waste but also increases nutritional value, supports sustainability goals, and creates economic opportunities in the food industry. The process has been shown to enable the development of functional food ingredients, nutraceuticals (health-promoting food supplements), and biodegradable packaging solutions. The integration of biotechnological applications, microbial fermentation, and innovative processing methods has the potential to utilise food waste in the production of value-added products such as functional foods, biomaterials, and biofuels. The development of renewable technologies further enhances this potential. Overcoming safety risks, optimising extraction processes, and implementing global policies supporting food waste recycling are key to making sustainable solutions more effective and widespread. As new approaches emerge in research, the reuse of food waste and, therefore, achieving the zero waste goal will be facilitated by reducing the need for raw materials and increasing the added value in the food industry.

Northeast China boasts abundant resources of cold mountain grapes. This study focused on three varieties of cold mountain grape brandy, Beibing Hong (BBH), Shuanghong (SH), and Zuoshanyi (ZSY), with varying ageing periods to investigate changes in their physicochemical properties, nutrients, and aroma compounds. Results showed that alcohol content and pH gradually decreased with ageing, while total acidity (including inorganic acids) increased. Specific organic acids declined over time, whereas polyphenolic compounds increased with longer ageing. Furthermore, the total quantity of aroma substances in all three brandies was positively correlated with ageing duration, with 18-month-aged BBH brandy exhibiting the highest content and the richest aromatic variety. Clustering analysis via heat maps revealed that brandies aged 12 and 18 months grouped together, showing that ageing time correlated positively with most esters and alcohols and negatively with acids. No significant variations were observed in the contents of terpenes, aldehydes and ketones among the three brandy varieties.

Chinese Baijiu distillers' spent grains (DSGs), a major byproduct of liquor production containing valuable polyphenols, face disposal challenges because of their high moisture content and rapid spoilage. In this study, an optimised cellulase-assisted extraction process was developed for DSG polyphenols (DGPs), and their stability and antioxidant capacity were comprehensively characterised. The extraction yield of DGP was determined as the primary response variable to evaluate the effectiveness of the process. A central composite design (CCD) was employed to optimise key operational parameters: enzyme concentration, enzyme temperature and liquid–solid ratio. Results demonstrated that the optimal process conditions were a cellulase dosage of 4.0%, an enzyme temperature of 50 ^ºC and a liquid–solid ratio of 40 mL·g⁻¹, obtaining a polyphenol yield of 4.20 ± 0.10 mg·g⁻¹. Stability assessment indicated that DGP retained 68.9 ± 1.8% of the phenolic content after 7 days of frozen storage at −18 ^ºC, exhibiting better preservation than storage under refrigeration (47.9 ± 2.1%) and room temperature (45.5 ± 3.2%) conditions. Antioxidant assays showed concentration-dependent (0.50–8.0 µg·mL⁻¹) scavenging capacities for ABTS (IC₅₀ = 6.0 µg·mL⁻¹) and DPPH (IC₅₀ = 2.8 µg·mL⁻¹). These findings offer valuable insights for the transformation of distillery byproducts into functional food ingredients while simultaneously addressing the challenges of solid waste management in alcoholic beverage production.

This study aimed to produce technologically viable fig wines from two main Turkish fig varieties (Sarilop and Bursa Siyahi) and to evaluate their quality and acceptability. Fig musts were prepared at two soluble solids concentrations (17 and 24 °Bx) using fresh and sun-dried Sarilop (yellow-coloured) and fresh Bursa Siyahi (dark purple-coloured) figs. Total phenolic content of fig wines ranged from 223.21 to 267.98 mg gallic acid equivalents (GAE)·L^–1, while total antioxidant capacity varied from 3.73 to 4.42 µmol Trolox·(100 mL)^–1 (ABTS) and 35.09 to 69.30 µmol Trolox·(100 mL)^–1 (DPPH). Wines produced from fresh Bursa Siyahi figs exhibited the highest antioxidant activity. Both fig variety and fruit form (fresh or dried) significantly affected phenolic composition. Epicatechin and chlorogenic acid were predominant in wines produced from fresh Bursa Siyahi figs, whereas rutin was dominant in wines made from fresh Sarilop figs. Wines produced from musts with 24 °Bx showed significantly higher descriptive sensory scores than those produced from musts with 17 °Bx (P < 0.05). No significant difference in overall impression was observed between wines made from fresh and dried Sarilop figs.

Thawed meat is usually of lower quality and less expensive than chilled meat, which some dishonest people may exploit by fraudulently marketing it as chilled. This study focused on methods for detecting and distinguishing frozen meat from chilled meat. The activity of the enzyme aconitase in the eluate was determined, and the mineral cations (Na⁺, K⁺, Mg²⁺) as well as the concentrations of organic acids (acetic, citric, and lactic) were analysed in chilled and thawed meat stored for 7, 14, and 150 days at −18 °C. After 150 days of storage, aconitase activity increased from 47.2 ± 7.2 U·L^–1 to 395.3 ± 59.2 U·L^–1 in pork, from 45.8 ± 11.5 U·L^–1 to 133.3 ± 31.8 U·L^–1 in beef, and from 17.2 ± 8.6 U·L^–1 to 143.6 ± 41.5 U·L^–1 in chicken. The mineral content decreased during storage in meat samples, especially Na⁺ and K⁺ cations (P < 0.05). The results for organic acids were less conclusive. Principal component analysis (PCA) of the data confirmed a clear separation between chilled and thawed meat for all species, with a high variability of nearly 72%.

A significant challenge for the sustainable dairy sector is incorporating by-products generated during other food production and agricultural processes, such as fruit, vegetable, legume, oilseed, and grain production, into dairy products. In previous decades, by-products from these sectors were mainly used as feed for dairy cows and other animals. Currently, there is a trend to use these materials also in dairy production, for fortifying and developing novel dairy products. Additionally, their incorporation into dairy products offers the modification and enhancement of the technofunctional properties. This review summarises contemporary approaches and the current state of sustainable production in the dairy sector, with an emphasis on techno-functionality.

Passion fruit (Passiflora edulis) is a highly perishable climacteric fruit that is susceptible to rapid postharvest deterioration including pericarp shrinkage and pulp separation. In this study, six preservation treatments were assessed for maintaining the quality of 'Qinguo No. 9' passion fruit: control (20 °C), water + 20 °C, 4 °C alone, water + 4 °C, CaCl₂ + 20 °C, and their combination (CaCl₂ + 4 °C). The lowtemperature treatments markedly decreased significantly reduced cumulative weight loss and maintained higher edible rates, with 4 °C alone showing the strongest effect in reducing weight loss. In terms of nutritional attributes, the CaCl₂ + 4 °C treatment produced the highest soluble sugar content during the middle stage of storage. In addition, both CaCl₂ + 4 °C and CaCl₂ + 20 °C treatments significantly delayed flavonoid degradation and maintained elevated total phenolic levels during late storage, suggesting a synergistic interaction between calcium and low temperature in regulating secondary metabolism. Rather than simply optimising individual quality indicators, the combined treatment effectively balanced water retention, sugar accumulation, and antioxidant preservation throughout storage. These results indicate that CaCl₂ + 4 °C treatment represents a feasible strategy for extending the commercial shelf life of passion fruit while preserving both sensory and nutritional properties, particularly through improved mid-term sugar retention and enhanced latestage phenolic maintenance.

We propose a sensitive and selective spectrofluorimetric method for the determination of flavonoids as expressed in 'quercetin equivalent' in apple juices. The method is based on the strong emission of the aluminium(III)-quercetin complex at 480 nm with excitation at 420 nm, and it is successfully applied for the determination of flavonoids in commercial apple juices and compared with results obtained in reference spectrophotometric determination. The flavonoid content in commercial apple juices was found to range from 5.53 to 15.55 mg/l quercetin equivalent. The very good agreement between the two methods indicates the suitability of the proposed spectrofluorimetric method for the precise and accurate determination of flavonoids. In addition, the total polyphenol content was determined spectrophotometrically using the Folin-Ciocalteu (FC) method and the antioxidative activity of the tested juices was tested in a DPPH assay and these values were correlated with each other. The obtained profiles of compounds with antioxidative ability lead us to conclude that fruit juice labels based only on fruit % might sometimes misinform consumers.

The current investigation was done to study the impact of adding banana peel powder (BPP) and treatment with microbial transglutaminase (MTGase) on the structure, physicochemical, antioxidant, and sensory qualities of yoghurt prepared from camel milk powder during cold storage. BPP analysis showed that it contained high amounts of total phenolics, which were accompanied by strong antioxidant activity. When employed alone or with BPP, MTGase polymerises yoghurt proteins, forming a structure with a high molecular weight above the stacking gel and lacking pores. The levels of protein, total phenolic compounds (TPC), total solids, ash, and antioxidant activity (DPPH – 2,2-diphenyl-1-picrylhydrazyl) increased after the addition of BPP to yoghurt, even after 21 days of storage. Adding BPP to yoghurt initially decreased thiobarbituric acid reactive substances (TBARS) levels, which then increased with the storage time. Yoghurt made with BPP and treated with MTGase was more stable with enhanced physicochemical, antioxidant, and sensory qualities during storage when compared to yoghurt made with MTGase alone. The results of the study demonstrated that MTGase is capable of cross-linking yoghurt proteins and that BPP can be applied as a stabiliser, antioxidant, and functional component in yoghurt production.

This study compares the bioactive compound contents and volatile profiles of products obtained from the ‘Nero’ variety of aronia (Aronia melanocarpa L.) fruits subjected to three different drying methods: freeze drying, vacuum drying, and hot air drying. Total phenolic content, total flavonoid content, and antioxidant activity were evaluated. The highest values were observed in the freeze-dried samples, with 67.9 mg GAE·g^–1 dry weight (DW), 41.7 mg CE·g^–1 DW, and 88.6% antioxidant activity, respectively. Vacuum drying resulted in moderate levels of bioactive compounds, while hot air drying yielded the lowest values. Volatile compound analysis, based on relative peak areas obtained from Gas Chromatography-Mass Spectrometry (GC-MS), indicated that freeze drying retained the highest levels of key aroma compounds, including hexanal (15.4%), ethyl acetate (13.9%), methyl acetate (5.7%), benzaldehyde (5.2%), 1-butanol (4.4%), linalool (3.5%), hexane (3.3%), and 2-nonanol (3.1%). The heatmap and ANOVA analyses consistently demonstrated that the drying method had a significant effect on volatile compound retention, with freeze drying identified as the most effective technique for preserving the native aroma profile. One-way ANOVA showed statistically significant differences between groups (P < 0.001). Multivariate analysis via Principal Component Analysis (PCA) revealed clear distinctions in both bioactive profiles and volatile compositions across the drying methods. Overall, freeze drying proved to be the most effective method for preserving both bioactive and volatile components in dried ‘Nero’ aronia fruits.

Mango (Mangifera indica) is extremely perishable with a short shelf life that limits its marketability. Chitosan may extend mango storage by preventing moisture loss and gaseous exchange while preserving the nutritional quality. Therefore, the current study was designed to assess the effect of chitosan on the shelf life and quality of fresh-cut mangoes. Manually cubed mango was dipped into 0 (control), 10, 15, 20, 30, and 50 ppm chitosan solution in airtight jar and stored at ambient (25–28 °C) and refrigeration (4 °C) condition. Changes in various microbial, physical, and chemical characteristics were documented to evaluate the effectiveness of treatments in prolonging and sustaining the freshness and quality of mango. Treated mangoes significantly retarded growth of total mold and bacterial counts compared to the control sample in both storage conditions and found it lower under refrigeration. Likewise, chitosan also preserved various fruit quality attributes to a significant extent by retaining vitamin C, fat, titratable acidity, soluble sugar, and protein. However, the refrigerator stored mangoes have better ability to retard moisture loss and drop in sensory quality. Among the other solutions, 10 ppm chitosan solution exhibited better performance in reducing perishability of mango while maintaining prolonged shelf life and quality attributes. Overall, the findings revealed that chitosan solution at low temperature effectively preserves mango quality during storage and offers promising approach for the successful commercialisation of chitosan as a natural preserver for mango sellers and consumers to prolong shelf life.

Trehalose is a disaccharide composed of two glucose that can be found in various plant and animal species. Mammals are not able to synthesize trehalose but it is usually easily enzymatically broken down into 2 molecules of glucose. As a structural additive, trehalose can be used in food mainly for stabilizing proteins. Low trehalase activity (primary trehalase deficiency) leading to intolerance is rare but may appear manifest as a complication of enteropathy from other causes (celiac disease, Crohn's disease, etc.). We present the case of a young 27-year-old male with repeated tenesmus followed by enterorrhagia, weight loss, and elevated markers of inflammation caused by combined lactase and trehalase deficiency. Unique exome sequencing analysis of gene TREH was performed to distinguish between primary and secondary trehalase deficiency.

Elderberries belong to the spontaneous flora of Sambucus nigra L., being considered wild fruits and even improper to be consumed. Dark violet-black and slightly glossy elderberry fruits are rich in bioactive compounds such as agglutinin, total anthocyanins and polyphenols. The importance of heating is claimed by the seasonal and toxic specific elderberry fruits. Moreover, the need to transform the fruits from not suitable for consumption into functional products and to prolong the shelf life of the product should be highlighted. Based on these affirmations, the aim of the study was to preserve the elderberries as jam with or without refined sugar. Phytochemical, textural, colour and sensory analyses were used to characterize three samples of jams (one without sugar, one with refined sugar and one with stevia sugar). The samples with stevia sweetener addition showed the highest values of anthocyanins (1.43 ± 0.16 mg·g^–1 dry matter, DM) among the processed samples; as for the raw fruits, the anthocyanin content showed a decrease. The antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay revealed similar values between all the analysed elderberry jams. In accordance with the other results, the most appreciated sample by the sensory evaluation was the sample with stevia sweetener. As a conclusion, the total sugar substitution could contribute to a more valuable matrix than the original one. The novelty of the study consists in the use of such popular spontaneous flora of Sambucus nigra L. berries and in a change of the inedible character of the raw fruits into edible functional foods with a prolonged shelf-life.

This review explores the diverse applications and health benefits of probiotic lactic acid bacteria (LAB) through biotechnological applications in the food industry. While all LAB are indispensable for the production of fermented foods thanks to their ability to produce lactic acid and bacteriocins that act as natural preservatives, specific strains of probiotic LAB offer targeted health benefits. In addition to general benefits of LAB, probiotic strains significantly enhance gut microbiota, enhance human immunity, and exhibit antimicrobial properties. This review also delves into the mechanisms of action of probiotic LAB, focusing on adhesion, colonisation, and antioxidant production, emphasising their potential to advance nutritional innovations. Beyond food production, the broader category of LAB has transformative potential in industrial applications, particularly in the sugar industry, where their metabolic activity can improve sucrose extraction processes, promote microbial management, and reduce unwanted by-products. By understanding these aspects, the review underscores the importance of probiotic LAB in promoting health, efficiency, and sustainability across sectors.

Starch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C). Crystallinity and rate of starch hydrolysis depend on the plant species and growing conditions. The changes during food preparation include gelatinisation, the formation of amylose-lipids and amylose-protein complexes, and resistant starch (RS) origin. They are accompanied by changes from crystal to amorphous form and vice versa. Starch in human food is mostly rapidly or slowly digestible. Rapidly digestible starch is formed by gelatinisation, cooking extrusion, breaking down of starch granules, or hydrolysis to maltodextrins. By definition, RS is not digested in the small intestine. This review addresses the influences of biochemical processes in the human body on starch digestibility. It is strongly influenced by the degree of chewing, the activity of α-amylase in the intestine, and transit time through the stomach and small intestine. Resistant starch and endogenous intestinal mucus support the growth of specialist microbes in the large intestine that produce a variety of short-chain fatty acids, causing the perception of satiety, lowering pH, and inhibiting pathogens in the colon.

Enrichment of yoghurt with probiotic bacterial strains and prebiotic plant substrates has gained increasing interest among both consumers and food manufacturers. In this study, limited growth and fermentation activity of the commercial probiotic strain Lactiplantibacillus plantarum 299v were observed when cultured in ultra-high temperature (UHT) milk. Electron microscopy revealed the strain's ability to adhere to the surface of prebiotically active plant particles, specifically quinoa, lucuma, and baobab powders. Supplementation of these plant substrates at a concentration of 1% (w/v) slightly enhanced the growth of L. plantarum 299v in UHT milk and improved its viability over a 28-day storage period at 5 ± 1 °C. Co-cultivation of L. plantarum 299v with the yoghurt starter culture YC-381 (in a 1 : 0.5 ratio), along with the addition of 1% (w/v) of lucuma, quinoa, or baobab powders to UHT milk, was successfully achieved. These substrates positively influenced the stability of L. plantarum 299v during the 28-day storage and in the case of quinoa of Lactobacillus delbrueckii subsp. bulgaricus during 21-day storage at 5 ± 1 °C. Moreover, the addition of 1% (w/v) plant powders slightly stimulated the production of lactic and acetic acids in yoghurt containing L. plantarum 299v.

The adsorption of polyphenols from apples, a good source of polyphenols in the human diet, onto β-glucan, a soluble dietary fibre were studied. Polyphenols were extracted from the flesh and peel of two apple varieties (wild apple and Slavonska srčika) and adsorbed onto β-glucan for 16 hours. The adsorption capacities (mg/g) and equilibrium polyphenol concentrations (mg/l) were modelled with Freundlich and Langmuir isotherms. Polyphenols from the flesh and peel showed different behaviours - flesh polyphenols exhibited greater affinity and peel polyphenols greater theoretical adsorption capacity. The analysis of individual polyphenols with high-performance liquid chromatography revealed that the composition of the flesh and peel differed (flesh was rich in phenolic acids, peel in flavonols) which could explain the contrasting adsorption behaviour. This study shows that polyphenols from apples can be adsorbed onto β-glucan, that the flesh and peel exhibit distinct adsorption behaviours and that the polyphenol composition can affect the adsorption mechanism.

Dried fruits are popular ready-to-eat snacks. However, due to cross-contamination or contact with infected persons, Escherichia coli could be present, of which some strains are pathogenic, thus, the consumption of contaminated dried fruits could pose a public health risk. Microbial cells subjected to stress factors such as osmotic shock, radiation and antimicrobials could induce complex stress response systems and adaptation. Radiation and antimicrobials have been shown to cause an SOS response in E. coli, which affects cellular metabolism, such as the enhanced ability to repair DNA and mutagenesis. Studies have shown that glucose plays a critical role in the down- or upregulation of locus for enterocyte effacement (LEE)-encoded virulence of E. coli. Gamma radiation could also cause the formation of viable but nonculturable (VBNC) cells. If these cells are present in a sample, the number of viable cells will be underestimated by the plate count method leading to the false conclusion that the product is germ-free. We have reviewed in this article how stressors such as high sugar content, gamma radiation, and antimicrobials affect the survival of E. coli in dried fruits.