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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 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.

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.

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.

With the growing population, increasing income, and high-speed lifestyle, people pay more attention to a healthy diet and nutritional food. Organic food, also regarded as healthy, sustainable, or eco-friendly eating, has gained global popularity. This trend has been particularly amplified by the COVID-19 pandemic, leading to a surge in demand for nutritious foods worldwide. Organic food originated in Europe, with the highest development globally. Its progress varies by country. China's organic food industry began decades ago, growing rapidly. As globalisation advances and China's economy accelerates, it is valuable to examine the organic food industries in Hungary and China. In order to understand the willingness of consumers to buy organic food, we conducted a survey for a month in 2021 from 581 respondents in Hungary (185), China (374), and other countries, compared the respondents' demographic data, organic food consumption and their buying willingness and attitude to recommend organic food to other consumers. The decision tree analysis was deployed to analyse the statistical data via SPSS software. It showed that organic food has a positive demand in both Hungary and China, but some purchase habits are different in these two countries.

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.

This study examined the feasibility of using artichoke (Cynara scolymus L.) as a non-traditional substrate for kombucha fermentation and evaluated its effects on fermentation performance, functional properties, and sensory quality. Fermentation with artichoke supported pronounced SCOBY development by day 21, alongside progressive utilisation of soluble solids, increasing total acidity, and a concomitant decrease in pH. Total phenolic and flavonoid contents increased significantly during fermentation, reaching peak values at day 14 [342.47 ± 16.89 mg gallic acid equivalents (GAE)·L^–1 and 44.54 ± 3.35 mg quercetin equivalents (QE)·L^–1, respectively], which coincided with enhanced antioxidant activity as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The fermented beverage also demonstrated antibacterial activity against Escherichia coli, Salmonella typhi, Vibrio cholerae, and Staphylococcus aureus, together with moderate α-amylase inhibitory activity. Sensory evaluation showed higher overall acceptability for artichoke-based kombucha compared with the conventional tea-based formulation. Collectively, these findings indicate that artichoke can be effectively utilised as a substrate for kombucha fermentation, resulting in a beverage with promising in vitro functional properties and favourable sensory quality.

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.

Chickpeas and oats are rich in essential nutrients and bioactive compounds, such as phenolics and flavonoids. Extrusion technology enhances food digestibility, nutrition, and shelf life, thus meeting consumer demands. Instant food products are experiencing market growth due to advancements in processing technologies that cater to healthier ingredients. This study aims to evaluate pre-gelatinised flours produced through extrusion using different proportions of chickpeas and oats (100 : 0, 90 : 10, and 80 : 20) and compare them with their respective raw versions. The physicochemical properties, technological characteristics [Rapid Viscosity Analysis (RVA) and Water Absorption Index (WAI)], applications within the instant food industry, and their potential for acceptance were evaluated. The extruded flours showed lower moisture content and water activity – finally, their application in instant soups, mainly at 10%, increased consumer acceptance. Incorporating oats in the flours resulted in higher water activity, WAI, final viscosity, peak viscosity and pasting temperature. Our results demonstrate that flours with suitable physicochemical and technological properties could be obtained using chickpeas, oats, and extrusion. Its incorporation into instant soups resulted in products with suitable acceptance by consumers.

Konjac glucomannan (KGM), derived from konjac tubers, is a novel functional plant polysaccharide that plays a significant role in antioxidant activity, anti-tumour effects and blood glucose regulation. This study aimed to develop an optimal extraction method for KGM. The extraction yield of KGM was surveyed quantitatively analysed using a response surface central composite design (CCD) to maximise the yield. A quadratic regression model was created to illustrate the interactions between the factors influencing KGM extraction yield. The findings indicated that the effects of extraction temperature and the liquid-to-solid ratio had a greater impact on the extraction yield of KGM than the extraction time and extraction frequency. The optimal extraction conditions for KGM were determined to be an extraction temperature of 100 °C, an extraction time of 2 h, an extraction frequency of 2, and a liquid-to-solid ratio of 113 : 1. Under these optimal conditions, the extraction yield of KGM reached 15.31%.

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.

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.

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.

Honey is one of the oldest traditional medicines that has been highly reputed and widely used for the treatment of several human diseases for thousands of years. The purpose of this study was to: (i) evaluate and compare the antibacterial and antibiofilm activities of Shawkiat and Rabiee honeys with those of Manuka honey against Escherichia coli and Staphylococcus aureus; (ii) assess the anti-virulence potential of these honeys, by examining their impacts on the expression of five selected genes in E. coli and seven genes in S. aureus that have been previously shown to be involved in the microcolony, biofilm and virulence in the test organism. The antibacterial, antibiofilm and anti-virulence activities of these honeys against both bacteria were investigated by agar well diffusion, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curve, time-kill curve, microtiter plate and reverse transcription-quantitative real time polymerase chain reaction (RT-qPCR). The susceptibility tests showed promising antibacterial activities of Shawkiat and Rabiee honeys compared with Manuka honey against E. coli and S. aureus. The results showed that Manuka honey possessed the lowest MIC value against both bacteria with 20% (w/v) MIC and MBC of 25% (w/v). Slightly higher MIC values were shown by Shawkiat and Rabiee honeys against both bacteria with 25% (w/v) MIC and 50% (w/v) MBC values compared with Manuka honey. Growth curves demonstrated no growth of the two bacteria after treatment with MIC of all the tested honeys. Shawkiat and Rabiee honeys showed that both bacteria lost viability comparably with Manuka honey. The lowest concentration of Shawkiat and Rabiee honeys was able to inhibit and eradicate the biofilm of both bacteria compared with Manuka honey. The qPCR analysis showed that the expression of all the selected genes in both bacteria after treatment with all the tested honeys was downregulated and shared a similar overall pattern of gene expression, with a trend toward reduced expression of the virulence genes of interest. The results of this study indicate that Jordanian honeys possess antibacterial, antibiofilm and anti-virulence activities comparably with Manuka honey. This study revealed that Jordanian honey compared with Manuka honey inhibits E. coli and S. aureus planktonic cells and biofilm through the downregulation of genes required for growth, biofilm formation and motility.

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.

Dioscorea species possess valuable properties that make them suitable for use in food production. This study characterised doughs made with flours from two species of Dioscorea by evaluating their nutritional, rheological and textural properties for use in baking. Dioscorea composita flour had a higher crude fibre content (1.5% ± 0.11), while Dioscorea bulbifera flour exhibited higher antioxidant content [930.5 mg GAE · (100 g)^–1 dry matter] and better protein digestibility (89.06% ± 0.7%). Wheat flour was substituted with Dioscorea flour (0–30%) to make composite doughs. Doughs containing D. composita exhibited superior biaxial extensibility (41.22 ± 11.9 mm at 20% substitution), compared to the control (21.4 ± 2.7 mm), indicating their potential for use in bread production. Meanwhile, doughs containing 20% or more D. bulbifera flour were more suitable for products such as biscuits or pitta bread. However, all composite doughs were harder to handle, likely due to gluten dilution and component interactions, regardless of the Dioscorea species used. Therefore, the Dioscorea species used in this study could be considered promising candidates for inclusion in suitable bakery products.

This study examined the effects of chitosan films enriched with various essential oils on the quality characteristics of rainbow trout burgers stored at (4 ± 1 °C) for 21 days. Five groups were prepared: a control group (C), a chitosan film group (CF), and groups of chitosan films enriched with 1% oregano essential oil (OEO), citrus essential oil (CEO), and rosemary essential oil (REO). Microbiological counts and physicochemical factors were assessed. Significant differences (P < 0.05) in physicochemical properties were observed among the treatments, with OEO showing the lowest pH (6.67), the lowest peroxide value (PV; 12 meq O₂·kg^–1), and the lowest thiobarbituric acid reactive substances (TBARS) level [1.159 malondialdehyde (MDA)·kg^–1]. Microbial results indicated that the shelf life of the treated groups was extended by up to 9 days compared to the control. The lowest counts of Enterobacteriaceae, yeast and mould, and lactic acid bacteria in OEO were 5.17, 4.87, and 5.10 log CFU·g^–1, respectively, while the lowest counts of psychrophilic and mesophilic bacteria were observed in the REO group, at 6.34 and 6.29 log CFU·g^–1, respectively. In conclusion, combining essential oils, particularly oregano and rosemary, with chitosan effectively enhances seafood freshness and extends its shelf life.

Protective cultures are selected microorganisms that inhibit undesirable microbiota through metabolic activity, thereby improving the safety and shelf life of dairy products. This study evaluated the effect of protective cultures on the physicochemical, microbiological, and sensory properties of fresh cheese during 21 days of storage at 6–8 °C. Three variants were prepared: a control with the starter culture CHN-19 and two experimental samples containing FreshQ^® Cheese 3 and FreshQ^® 9 (Lacticaseibacillus rhamnosus). The application of protective cultures resulted in a slightly faster acidification but did not significantly affect dry matter or fat content. Microbiological analysis revealed higher counts of lactic acid bacteria and generally lower counts of psychrotrophic microorganisms in samples containing protective cultures on several storage days, while Escherichia coli and moulds were not detected. Sensory evaluation indicated that cheeses with protective cultures, particularly FreshQ^® 9, maintained a pleasant flavour and appearance even after 21 days of storage, whereas the control sample became sensorially unacceptable after approximately two weeks. The application of protective cultures therefore enhances the sensory stability and microbial safety of fresh cheeses without adversely affecting their technological characteristics.

Extensive research studies worldwide have discussed and analysed the effect of processing conditions on the nutritional aspects of Western types of bread; however, the literature on Arabic bread processing is very limited. This study aims to determine the effect of baking temperature and time on the retention of B vitamins in a pocket-forming Arabic flatbread model system. High-crumb flat Arabic bread (Thick Kmaj) was prepared by the straight dough method from three types of flour (patent, straight grade, and whole wheat) fortified with B vitamins. Doughs were fermented and proofed for 0, 30, 60, and 90 min and baked at five temperatures (250, 300, 350, 400, and 450 °C) for three different baking times (1, 2, and 3 min). Baking at lower temperatures (i.e. < 300 °C) resulted in higher B-complex vitamin retention values (more than 90%). Vitamin B6 showed exceptional retention values (about 100%), though these decreased by increasing the baking temperature. Vitamin retention levels in the produced Arabic bread samples are similar to those found in pan and other high-crumb bread types when baked at lower temperatures. Results are expected to positively impact the output and economics of the flour fortification process, as it can be helpful material for upcoming micronutrient survey studies to assess fortification process outcomes.

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.

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.

Leafy greens are important vectors for enteric viruses, including human noroviruses (HuNoV), which are a leading cause of foodborne disease. These viruses can contaminate the agricultural environment through untreated wastewater or direct contamination. While studies on HuNoV in vegetables have been conducted, few have focused on Morocco. This study aimed to detect HuNoV in leafy greens collected in the region of Marrakech region over a fifteen-week period (March–June 2023). For this purpose, 112 samples (coriander, lettuce and parsley) were collected and analysed using the ISO 15216-2:2019 method with minor modifications, after validation. The method involved eluting viruses using an alkaline buffer, concentrating them through polyethylene glycol precipitation, and detecting viral RNA via real-time RT-PCR. The applied method yielded variable recovery rates among the tested matrices, with coriander showing the highest recovery (1.5%), followed by lettuce (1.2%) and parsley (0.6%), confirming a significant matrix-dependent variation in HuNoV recovery (ANOVA, P < 0.001). This method enabled the assessment of leafy green contamination, which was found to be 0.89% (1/112). This study underscores the need to enhance detection methods to better assess the risks associated to noroviruses in leafy greens, with implications for human health.

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.

Fresh-cut lotus root is susceptible to quality problems after cutting and processing. This paper investigated the effect of 0.8% glacial acetic acid compounded with 0.5% ascorbic acid solution on fresh-cut lotus root quality and physicochemical properties. It significantly inhibited the decrease of the L* value and the increase of a* value, b* value, and ΔE value, and delayed the colour change of fresh-cut lotus root. Meanwhile, the increase in weight loss rate and browning degree was postponed, and the decrease of soluble solids and hardness was inhibited. Moreover, the compound preservative treatment inhibited the activities of browning-related enzymes peroxidase (POD), polyphenol oxidase (PPO), and phenylalanine ammonia-lyase (PAL) during storage, consequently curbing the accumulation of total phenolic content. Compared to the control group, the treatment significantly affected the increase in total colony count and altered the structure of the microbial community. In this paper, microbial sequencing results showed that the treatment significantly inhibited the growth of Duganella and Janthinobacterium. Finally, the results showed that the compound preservative delayed the quality change of fresh-cut lotus root and prolonged its shelf life by up to 10 days. This study provides a theoretical basis for further application in post-harvest fruit and vegetable preservation and processing.

This paper aims to investigate the effects of Taraxacum mongolicum polysaccharides (TMPs) on the pasting, rheological, gel properties, and structural properties of corn starch (CS) by using different methods. The results show that TMPs could markedly enhance the peak, breakdown, and setback viscosities. TMPs-CS gels showed shear-thinning behaviour, and TMPs could effectively improve the viscoelasticity of TMPs-CS gels, and TMPs could enhance the gel strength and hardness of TMPs-CS gels. Moreover, TMPs could enlarge the size and increase water holding capacity of TMPs-CS gels, whereas TMPs could decrease the relative crystallinity of TMPs-CS gels. Furthermore, TMPs could be bound to CS through non covalent interactions by infrared spectroscopy analysis, and TMPs could increase the thermal stability, reduce ΔH values of TMPs-CS gels, and reduce its thermal decomposition temperature. The microstructure of TMPs-CS gels exhibited the honeycomb-like porous structure, and TMPs could enhance the pore size and accelerate the destruction of TMPs-CS gels particles. The findings contribute to expanding the application of polysaccharides in starch-based foods

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.