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The use of flours from the acorns of Quercus ilex and Quercus coccifera to produce gluten-free pasta was investigated in the current study. The latter evaluates the nutritional value, physical properties (minimum preparation time, water absorption index, cooking loss, and colour), textural properties (hardness, firmness, and stickiness), and sensory attributes of cooked rice pasta enriched with different dosages of acorn flour [25 g·(100 g)–1 and 50 g·(100 g)–1]. The results demonstrated that pasta produced from Quercus ilex acorn required the shortest cooking time, whereas pasta made from Quercus coccifera acorn exhibited the highest cooking losses. Pastes enriched with acorn displayed a more pronounced yellow colour. The combination of 50% rice flour and 50% acorn flour in pasta formulations significantly reduced cooking losses and yielded acceptable scores across all sensory attributes, resulting in the highest overall quality.

In this study, the aim was to produce traditional couscous in gluten-free form. For this purpose, rice flour (RF) and pre-treated (gelatinized) rice flour (GRF) were added in varying proportions (15, 20, 25, and 30%) to the recipe instead of gums and enzymes in order to provide the desired structure. The control sample without GRF was also produced. With the addition of GRF, the total dietary fibre (TDF) content in the couscous samples increased, and reversely the carbohydrate and energy values decreased. The GRF reduced the level of total soluble organic material (TSOM) as well as the cooking loss of the couscous samples, which resulted in lower deformability. According to the results, the gluten-free rice couscous was successfully produced with GRF, especially at a 30% ratio. Good cooking properties were observed in these couscous samples. In this context, in the addition of 30% GRF, higher water absorption and swelling volume with lower cooking loss were observed compared with the control sample. In addition, the couscous samples had higher ash, dietary fibre and fat content as well as a lower phytic acid ratio (P < 0.05). It was determined that there was significant correlation between the cooking time of the samples with the cooking loss and total soluble organic material. According to the results, the PCA showed that there were clear correlations between cooking trials (water absorption and swelling volume) and chemical composition (moisture, ash, crude fat, and TDF).

Gluten-free (GF) bakery products differ significantly from standard wheat flour products, usually with inferior characteristics. To reproduce the visco-elastic properties of wheat flour dough, GF bread is balanced by complex formulations based on gluten-free flour and starches, including hydrocolloids. They must ensure maximum similarity with conventional products to reduce the resistance of final consumers to GF products. Identifying formulations or technologies that would help mimic the gluten matrix has been and remains the focus of research in GF product design. Most research focuses on ingredients. This study provides an overview of the various technological strategies in designing GF bakery products: technologies applied to cereals, flours, dough, and final products. The study could broaden the boundaries regarding developing, selecting, and using technologies to design GF products. It would also serve as a support for further research into the development of GF products, perhaps by leveraging local products and ingredients and adapting efficient, low-cost, environmentally friendly (including combined) technologies in such a way as to obtain products with high nutritional, rheological and organoleptic value.

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.

The increase in milk production and demand for dairy products worldwide has led to the emergence of a wide variety of products in the sector, whilst a high volume of solid (sludge) and liquid waste is also generated. Dairy industry wastes, due to their high organic load (biological oxygen demand, chemical oxygen demand), high moisture content and variable composition, can cause significant environmental and economic problems when disposed of directly. The aim of this research is to determine current methods and possible future trends for the valorisation of dairy industry by-products (whey, casein and lactose-containing wastes, wastewater and sewage sludge). Literature from 2010–2025 was systematically screened in databases such as Web of Science, ResearchGate, ScienceDirect, PubMed and Google Scholar in line with the PRISMA guide, and a total of 34 documents were examined. According to the results, various technologies aimed at conversion into valuable products (valorisation) and integration into the circular economy have come to the fore. Thermochemical methods such as hydrothermal carbonisation (HTC), hydrothermal liquefaction (HTL), pyrolysis and gasification increase energy and chemical substance recovery from wastes with high moisture content. Biological methods (anaerobic and aerobic digestion, composting, microbial fermentation) yield value-added products such as biogas, compost, bioplastic and single cell protein (SCP). The necessity of integrated systems combining both thermochemical and biological approaches is also established in the literature.

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.

This study examined the effects of milk origin (cow versus buffalo), probiotic delivery form (free cells versus alginate-encapsulated Lactobacillus acidophilus ATCC 4356), and inulin supplementation on microbial viability, physicochemical properties, and melting behaviour of yoghurt ice cream over a 60 day storage period. Ten formulations were evaluated on days 1, 15, 30, and 60 for total and probiotic counts, yeast and mould levels, pH, titratable acidity, drip time, viscosity (measured at 30 and 50 rpm), and overrun. Buffalo milk samples containing encapsulated probiotics and inulin showed the highest Lactobacillus acidophilus counts (reaching 5.97 log CFU·g^–1), the greatest resistance to melting (first drip: 97.14 min), the highest viscosity (20.166 Pa.s at 30 rpm), and the highest overrun (34.77%), whereas cow milk controls exhibited the lowest microbial survival and melting performance. Encapsulation markedly improved probiotic stability; in most encapsulated samples, yeast and mould counts remained below 2.00 log CFU·g^–1 after 30 days, and this was accompanied by higher pH values (maximum 4.99 ± 0.04) and more controlled titratable acidity levels (0.57–0.87%). These findings indicate that alginate microencapsulation, particularly within buffalo milk matrices, effectively enhances probiotic viability and the functional quality of frozen dairy products.

Xinjiang apricot is favoured by consumers because of its distinctive aroma, high nutritive value, and abundant functional active substances. Carotenoids of apricot are efficient antioxidants that can protect the human body from free radical attack. However, the extraction, quantification, and antioxidant activity of carotenoids from Xinjiang apricots have not been reported. In this work, ultrasound-assisted ionic liquid (ILs) extraction and optimisation of carotenoids from Xinjiang apricots and to evaluate their antioxidant potential. Based on Box–Behnken design (BBD), the best conditions were IL/ethanol (R_IL/E) ratio of 1 : 2, solid-liquid ratio (R_S/L) of 1 : 3, extraction time of 17 min and number of extractions of 3. The content of carotenoid extracted by ultrasonic-assisted [Bmim][BF₄] ILs was 32.98 ± 0.27 μg·g^–1 that of traditional extraction method was 25.05 ± 0.35 μg·g^–1. Moreover, ultrasonic-assisted ILs extraction technology can shorten the extraction time, simplify the extraction steps and increase the extraction amount. Meanwhile, in order to recover and reuse ILs, ILs-ethanolic solution was frozen at temperatures lower than –80 °C, allowing the ILs precipitation and separation from the ethanol solution. Meantime, the antioxidant potential of five Xinjiang apricot varieties were evaluated by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] assays in vitro and analysed by UV–vis spectroscopy and Raman spectroscopy. The results showed Shushanggan apricot has the highest carotenoid content and the strongest antioxidant activity. In conclusion, this research further proves the advantage of ultrasonic-assisted ILs in carotenoid extraction and the potential to obtain valuable carotenoids from the apricot industries.

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.

This systematic review article aimed to examine the effects of digitalisation in the field of food safety and traceability on applications and the challenges encountered in the context of the food industry. The decentralised structure of blockchain technology prevents forgery in records. It has been determined that tools such as IoT sensors and Radio Frequency Identification (RFID) facilitate quality control and logistic processes, ensure consumer trust, savings and cost reduction in logistics and supply. High investment and energy costs make it difficult to use these technologies. The incompatibility of regulatory policies and standards in different countries is a factor that makes difficult to create a global food traceability ecosystem. Despite all these challenges, blockchain and IoT technologies are expected to contribute more to food safety and traceability applications in the future.

This study evaluated the nutrients, flavour and antioxidant capacity in the embryo, colloid and fruiting body of Dictyophora rubrovalvata. The embryo had the highest protein [2.91 ± 0.39 g·(100 g)^–1] and polysaccharides (17.44 ± 1.49 mg·g^–1), the fruiting body had the highest total phenol content (0.87 ± 0.17 mg·g^–1), the colloid was rich in minerals [1.57 ± 0.16 g·(100 g)^–1]. The antioxidant capacity of the embryo was higher than that of the other parts, in terms of different solvents, the antioxidant capacity of D. rubrovalvata extracted with ethanol was higher than that of water. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and reducing capacity were positively correlated with polysaccharides, proteins and polyphenols. The free amino acid content ranged from 7.44 to 11.52 mg·g^–1, the distribution was fruiting body > embryo > colloid, of which glutamic acid content was the highest, and the flavour characteristics were mainly umami and sweetness. The nucleotide content of fruiting body and embryo was higher than in the colloid. In addition, the compositions of volatile flavour compounds were identified by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), mainly alcohols, aldehydes and ketones, their distributions varied greatly among the three samples. These results indicated that different parts of D. rubrovalvata have different nutritional characteristics, the fruiting body has a high content of volatile and non-volatile components, the embryo and the colloid have good functional activity, laying a foundation for the functional development and comprehensive utilisation of D. rubrovalvata.

Nanotechnology, an emerging field, holds significant promise with applications across diverse sectors, including medicine, agriculture, and the biological sciences. To address environmental concerns, the green biosynthesis of silver nanoparticles (AgNPs) using plant extracts is favoured. This study focuses on the formulation and characterisation of AgNPs using extracts from Withania coagulans (Stocks) Dunal, a medicinal plant that holds a unique phytochemical profile. The AgNPs derived from W. coagulans root (WcAgNPR) and fruit (WcAgNPF) extracts were characterised using ultraviolet and visible light (UV-Vis) spectral analysis, scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDX), and Fourier-transform infrared spectroscopy (FTIR) spectroscopy. The findings reveal that both WcAgNPR and WcAgNPF exhibit substantial antioxidant potential, with robust iron reducing capabilities and potent 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity. Additionally, they demonstrate strong hydrogen peroxide scavenging abilities. Notably, WcAgNPR outperforms WcAgNPF in the phosphomolybdate assay for antioxidant potential. Both AgNPs display remarkable antimicrobial efficacy, with minimal inhibitory concentrations (MIC) below 10 µg·mL^–1 against gram-positive bacteria (Staphylococcus aureus) and noteworthy activity against gram-negative Escherichia coli (WcAgNPF with a MIC of 30 µg·mL^–1 and WcAgNPR with a MIC of 60 µg·mL^–1). These findings highlight the silver nanoparticles' significant antioxidant and antimicrobial potential, suggesting their potential for in vivo use as antimicrobial agents with minimal oxidative damage.

To research the impact of free radical oxidation on myosin, we established a hydroxyl radical oxidation system using iron/hydrogen peroxide/ascorbic acid. By varying hydrogen peroxide concentrations (0, 0.5, 1, 5, 10, 20 mmol·L^–1), we achieved different oxidation levels of myosin and investigated the effects on its structural and functional characteristics. The results showed that when the H₂O₂ concentration was 20 mmol·L^–1, compared with the control group, the carbonyl content of myosin was 2.376 times higher, the sulfhydryl content was decreased by 37.02%, the surface hydrophobicity was increased by 59.13%, the solubility was decreased by 19.54%, and the turbidity was significantly increased (P < 0.05). Myosin emulsification, emulsification stability, and foaming capacity initially increased and then they diminished, and the maximum value was reached when the H₂O₂ concentration was 5 mmol·L^–1, whereas foaming stability remained relatively unchanged. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis research revealed increased crosslinking and protein polymerisation in oxidised myosin. The secondary structure of myosin measured by Fourier infrared spectroscopy showed that the α-helix content decreased by 14.41% and the β-fold content increased by 44.50%. These results suggested that oxidative modification alters the structural and functional properties of myosin, providing valuable insights for its structural and functional analyses.

sn-1,3-Dioleoyl-2-palmitoylglycerol (OPO) is a structural triglyceride with a specific distribution of fatty acids, which is an important component of breast milk fat and which can better promote the absorption of minerals and energy in infants. In this study, a lab-made immobilised Aspergillus niger lipase (IM-ANL), which is more economical than a commercial lipase, was used for hydrolysis to produce free fatty acids (FFA) and acidolysis interesterification to produce OPO. The enzyme was used for multiple purposes, reducing the cost of enzymatic production. The optimum conditions for hydrolysis were determined by experiments: the amount of IM-ANL enzyme dosage was 3%, the reaction temperature was 45 °C, and the reaction time was 48 h. The optimum conditions for acidolysis interesterification were as follows: the amount of IM-ANL enzyme dosage was 4%, the molar ratio of tripalmitin to oleic acid was 1 : 8, the reaction temperature was 55 °C, and the reaction time was 3 h. In this study, economical palm stearin and high oleic acid sunflower seed oil were selected as reaction raw materials, and the reaction temperature was moderate, the safety risk was low, the energy consumption was reduced, the process was more economical, and the economic value of high oleic acid vegetable oil was improved, which was conducive to the further promotion of OPO production.

This study examines composite films made from pectin and alginate, enhanced with ginger essential oil (GEO) at 0, 0.5, 1, and 1.5% concentration. The films were analysed for their structure, physical properties, antioxidant and antibacterial activities, and effectiveness in preserving sliced bread over 0, 2, 4, 6, and 8 days. The outcomes presented that incorporating GEO upgraded pectin-alginate films' properties. SEM images revealed increased essential oil distribution on the film surface with higher GEO concentrations, indicating good compatibility. Higher GEO concentrations enhanced the films' abilities to scavenge free radicals DPPH, 2,2-diphenyl-1-picrylhydrazyl; and ABTS, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and inhibit bacteria (Listeria monocytogenes and Escherichia coli). Furthermore, increasing GEO concentrations in the films helped maintain key quality attributes of sliced bread, such as moisture content, water activity, microbial counts, and firmness. Films with 1.0 and 1.5% GEO concentrations were the most effective in preserving bread, potentially inhibiting mould formation and maintaining sensory properties over the 8-day storage period. This study demonstrates that pectin-alginate films supplemented with GEO at 1 and 1.5% concentration are suitable for storing sliced bread.

Abstract: The aim of this study was to analyse the production of gluten-free, low protein cookies, which can easily be consumed by celiac and phenylketonuria (PKU) patients. The formula was adopted to prepare the control cookies (without dried fruits) from maise starch, stabilisers, salt, sodium bicarbonate, protein-reduced milk powder, and sunflower oil. Different cookies were made by adding raisins (R), dried black currants (Cu), dried dates (D), dried apples and cinnamon (A) separately. In cookies, two different stabilisers were calculated according to starch weight [pectin (P): 0.15%, glycerol monostearate (GMS, G): 0.4%]. The effects of stabilisers and dried fruits on the physicochemical and sensory properties of cookies were investigated. The protein content was significantly higher (P < 0.05) in the cookies including R with pectin (PR), Cu with pectin (PCu), and A with pectin (PA). The amount of phenylalanine (Phe) was significantly higher (P < 0.05) in PR. The values of dietary fibre were the highest in the A cookies, while the lowest values appeared in the control (C). In the sensory evaluation (appearance, tasting properties, and affordability), it was found that PD (pectin with dries dates) was chosen as the best cookie (P < 0.05).

Listeria monocytogenes can form biofilms on different food contact surfaces, increasing the risk of cross-contamination in food products. Weissella viridescens are Gram-positive bacteria and belong to lactic acid bacteria (LAB). The aim of this study was to investigate the antibacterial activity of cell-free culture supernatant (CFS) from W. viridescens to control L. monocytogenes biofilms as well as their growth on chilled pork. Preliminary results suggest that the antibacterial compounds in W. viridescens CFS may be proteinaceous in nature. The minimum inhibitory concentrations (MICs) of most L. monocytogenes strains tested was 30 mg mL^-1. Biofilm formation of L. monocytogenes 10403S on stainless steel and polystyrene was significantly inhibited by the sub-inhibitory concentration of W. viridescens CFS (1/8MIC, 1/4MIC, and 1/2MIC). Our results also showed that W. viridescens CFS at concentrations higher than MIC (1MIC, 2MIC, and 4MIC) was effective in eradicating the mature biofilms of 10403S strain on various surfaces. Dip applications of W. viridescens CFS could inhibit the growth of L. monocytogenes on chilled pork. On the whole, W. viridescens CFS has the potential to control biofilms as a natural antibiofilm and as an antibacterial agent to inhibit the growth of L. monocytogenes on chilled pork.

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.

Pomelo peels, often overlooked in food processing, generate significant byproducts, especially in minimal processing setups. Rich in bioactive compounds, particularly in the green peel or flavedo, these peels offer versatile applications. This study focuses on two main aspects. Firstly, the characterisation of the Citrus maxima (Burm.) Merr. pomelo flavedo extract was carried out, with its phenolic composition and activities such as antioxidant, and antifungal properties assessed. Secondly, the impact of applying a pectin film enriched with this extract on pomelo storage at 8 °C was evaluated. The extract has a diverse phenolic composition, including catechin, chlorogenic acid, rutin, ellagic acid, quercitrin, quercetin, apigenin, and gallic acid, with gallic acid being the most concentrated at 54 mg·g^–1. While the extract showed free radical-scavenging activity, it was less effective than vitamin C; the extract also demonstrated antifungal effects on 7 mold and 1 yeast strains. The extract-infused pectin coating significantly reduced colour changes, respiration intensity, and weight loss in Citrus maxima (Burm.) Merr. pomelo. Additionally, it preserved ascorbic acid, total soluble solids, and titratable acidity content. Sensory evaluations favoured pomelo preserved with the supplemented coating over both pre-preserved and untreated samples.

The aim of the study was to define and compare the quality properties of dry-cured heat-treated meat products from the meat of free-living semi-aquatic wildlife species. Eurasian beaver (Castor fiber) and nutria (Myocastor coypus) are wild animals whose presence in the countryside is regulated in the Czech Republic. Basic chemical, microbiological, sensory analyses, and instrumental measurements of the colour and texture of dry-cured sausages (pork, as a control group with 51% lean pork and experimental groups with 51% lean beaver and nutria meat in fresh state) were performed. There were no statistically significant differences (P > 0.05) in microbiological counts per gram between the sausage groups according to the meat used after 3 weeks of storage. In the sensory analysis, beaver sausages were rated as the darkest and least attractive (P < 0.05). The data obtained using the Meullenet-Owens Razor Shear (MORS) test did not show a statistically significant difference (P > 0.05). However, a significant difference (P < 0.05) was measured between the beaver product and the pork and nutria variants using the compression method.

The purpose of this study was to assess the amino acid and fatty acid profiles of swamp buffalo meat (Bubalus bubalis) obtained from a local market. The extractable free amino acids and free fatty acids of raw and cooked loin (Longissimus lumborum: LL) and round (Semimembranosus: SM) buffalo meat were analysed. These experiments were performed in a 2 × 2 factorial in randomised complete block design (RCBD) and there were four treatments combinations, including raw-loin, cooked-loin, raw-round and cooked-round with five replications. The results revealed the amino acid composition for the raw-loin included leucine [4.51 mg·(100 g)^–1 sample) and isoleucine [4.56 mg·(100 g)^–1 sample], whereas methionine, aspartic acid and asparagine were the least common amino acids found in both raw and cooked swamp buffalo meat [0.002, 0.020 and 0.034 mg·(100 g)^–1] of the sample. The amino acid composition of the cooked meat decreased by 50% as compared to raw meat. Swamp buffalo meat contains 10 fatty acids, including saturated fatty acids (SFAs) such as myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0) and docosanoic acid (C22:0); monounsaturated fatty acids (MUFAs) such as palmitoleic acid (C16:1, n-7) and oleic acid (C18:1); and polyunsaturated fatty acids (PUFAs) such as linoleic acid (C18:2, n-6, ω6), gamma-linolenic acid (C18:3, n-6, ω6), eicosatetraenoic acid (C20:5, n-3, ω3) and docosahexaenoic acid (C22:4, n-6, ω6). Stearic acid (C18:0) was the most abundant saturated fatty acids found in the lipid component of buffalo meat. Other medium- and long-chain saturated fatty acids (C14:0, C16:0, C22:0) contributed to around 3–4% of the total fatty acid composition. The most abundant MUFAs and PUFAs were oleic acid (C18:1) and eicosapentaenoic acid (C20:5). The PUFA/SFA ratio, total polyunsaturated fatty acids n-3, total polyunsaturated fatty 64 acids n-6, and n-6/n-3 ratios were not significantly different between raw and cooked buffalo meat.

The food industry in Mexico is a precarious sector and lags behind other manufacturing industries, it is made up mainly of small and medium-sized enterprises. Its importance in the food assurance of the country requires strategic monitoring of the yield and efficiency variables that allow successful interventions to improve results. Commonly, the efficiency in the agriculture sector is evaluated as a one-stage data envelopment analysis (DEA) process using a specific set of variables. In this article, we applied a two-stage process to evaluate the efficiency in the Mexican food industry. The first stage evaluates the efficiency of the production, whereas the second stage evaluates the efficiency of investments in the sector. The process is demonstrated on a sample of 1 672 Mexican municipalities using data from 2014 and 2019 Census. The results indicate a growth in production efficiency with significant differences between regions. Moreover, the results also revealed very low investment efficiency in the whole food sector with a negative tendency.

The core objective of the present study was to develop a novel nanocomposite pectin/chitosan hydrogel based on green-synthesised zinc oxide nanoparticles (ZnO NPs-L). For this purpose, zinc oxide nanoparticles were prepared by the solution casting method, using extract from aloe vera leaves, and were incorporated into pectin/chitosan hydrogels (0, 10, and 20%). The nanoparticles were analysed using scanning electron microscopy, X-ray diffraction, UV-Vis, and FTIR (Fourier transform infrared) spectroscopy. Moreover, the hydrogels were evaluated through FTIR, scanning electronic microscopy, atomic force microscopy, gel fraction, contact angle measurements, swelling ratio, investigations of thermal stability, mechanical strength and antibacterial activity. The structural heterogeneity and surface roughness of the hydrogel were evidenced by SEM analysis. The results showed that incorporation of ZnO NPs-L into hydrogel enhanced gel fraction to > 65%, surface wettability to > 64°, tensile strength to > 5.8 MPa, and swelling ratio to > 4 140 in a dose-dependent manner. Further, ZnO NPs-L (20 mg) loaded hydrogels exhibited the highest zone of inhibition against Escherichia coli (> 13 mm) and Staphylococcus aureus (> 12 mm). The findings suggested that pectin/chitosan/ZnO NPs-L hydrogels have appropriate mechanical flexibility, swelling behaviour and antibacterial activities, which are required for their effective use in the biomedical and agricultural sectors.

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.

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.

β-Hydroxy-β-methylbutyrate (HMB) is a metabolite of the essential amino acid leucine, which can be produced naturally in mammals and is also found in trace amounts in citrus fruits and fish. Studies have shown that HMB plays an important role in maintaining human health by improving muscle health and inhibiting muscle catabolism. This review summarises the synthesis and metabolism of HMB and discusses its potential use as a nutrient, highlighting and analysing the importance of HMB supplementation for athletes' physical recovery and the treatment of muscular dystrophy-related diseases between 2019 and 2025. This study will help us to deepen our understanding of the application of HMB as a dietary supplement for the treatment of different diseases, providing the latest insights into its sustainability.

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.

The main goal of this study was to evaluate the concentration and release dynamics of molecular hydrogen (H₂, dihydrogen) in dietary evaluate supplements and identify products that provide a biologically significant amount of dihydrogen suitable for human consumption. We examined ten commercial supplements marketed for their dihydrogen content, including slow-release capsules and tablets (4 products), effervescent powders and tablets (5 products), and canned ready-to-drink beverage (1 product). These products were acquired either through online purchases, from retail stores, or obtained free of charge directly from the manufacturers upon request. Dihydrogen concentration was measured using a highly sensitive Clark-type hydrogen microsensor with a detection limit 0.05 µmol·L^–1. Out of the ten products examined, only three (30.0%) exhibited dihydrogen levels surpassing the levels marketed as biologically relevant (500 µmol·L^–1), and one of these products (a canned ready-to-drink beverage) approached this level with a concentration of 439.2 µmol·L^–1. Interestingly, all slow-release capsules yielded negligible amounts of hydrogen (< 2 µmol·L^–1), while a slow-release tablet delivered 43.6 µmol·L^–1 of dihydrogen per single dose. The substantial variance in dihydrogen content among the assessed supplements holds significant implications for the general public, as high-potency products have the potential to provide up to 7 000 times more dihydrogen per single dosage compared to their low-potency counterparts.

This study aimed to determine the effect of carob molasses pulp flour (CMP) at 5.0, 7.5, and 10.0% on the chemical composition and properties of eggless semolina pasta in terms of colour, nutritional value, cooking quality, and sensory properties. As presumed, carbohydrate and energy values of CMP-added pasta (carbohydrates 73.31–77.40%) were lower than the control (82.17%), whereas dietary fibre values were up to 4 times higher (8.18–12.60% vs. 3.71%). There was not a significant difference in the amount of fat (0.48–0.70%), optimum cooking time (6.56–7.06 min), or cooking loss (10.43–12.57%) of CMP-added pasta compared to the non-enriched counterpart (P > 0.05). All formulations were sufficient in terms of sensory properties; colour shift occurred in the direction from standard yellow to the dark brown area. The results showed that even the maximal tested dosage of the CMP equal to 10.0% could produce pasta with satisfying overall quality.

The global demand for high-quality, nutritious food is increasing, and mushrooms have gained popularity as a healthy dietary option; mushroom consumption is increasing in Pakistan owing to their rich nutritional profile, phytochemicals presence and antioxidant capacity. This study was carried out to determine comprehensive nutritional analysis, antioxidant parameters, amino acids, and fatty acid composition of commonly grown mushroom varieties oysters (Pleurotus ostreatus) and white buttons (Agaricus bisporus) in Pakistan. The study results indicated mushrooms are perishable, high in protein and fibre content, along with a low caloric value. Also, they are rich in essential minerals like potassium, phosphorus, iron, and water-soluble vitamins. In addition, both mushrooms demonstrated significant antioxidant activity, with oyster mushrooms having a higher potential. Additionally, profiling of fatty acids and amino acids showed mushrooms having low caloric value and powerful nutrition composition that makes them suitable for developing healthy dietary choices for better human health.