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Hokkaido brown bear (Ursus arctos yesoensis) meats are used as ingredients of game cuisines. In contrast, shank meats are unsuitable as edible meats due to gamy tastes and tough meats. Here, new meat sauces were developed using glutinous rice koji and food enzymes for the application of the underutilised meat i.e. shank meat. The proximate analysis showed that the obtained sauces were reduced-salt sauces at approximately 6.4–7.7 g·(100 g)^–1 as salt equivalent. The sauces had a light colour, no unacceptable odours, and strong sweetness and umami taste. The sauce with good sensory acceptability was rich in glutamic acid, leucine, lysine, and alanine. Besides, the essential amino acid contents were remarkably high at approximately 55.6%. In addition, the tested sauces had good antioxidative activities, scavenging activities against reactive oxygen species such as superoxide anion radicals and hydroxyl radicals, and angiotensin I-converting enzyme and hyaluronidase inhibitory activities. These results suggested that Hokkaido brown bear shank meat sauces, which had positive effects for human health, could be used as one of novel condiment with consumer demands.

This study focused on the co-fermentation of goat milk with functional lactic acid bacteria (LAB) and traditional yoghurt starter culture. The fermentation process was optimised by single factor experiment and response surface methodology (RSM). The physicochemical and sensory properties of goat milk yoghurt were evaluated under chilled (4 °C) storage for 21 days. The optimised conditions were selected as the inoculum amount of Lactobacillus paracasei NM-8 (1.1 × 10⁷ CFU·mL^–1; CFU – colony forming unit), sucrose addition (6.8%) and fermentation temperature (41 °C). During milk coagulation, the pH declined to be 4.45 and the viable LAB number arrived at 8.77 log CFU·mL^–1. The content of exopolysaccharides (EPS) increased to be 2.13 g·L^–1. These changes led to the better viscosity (941.33–792.33 cP) and higher water holding capacity (63.24–56.20%) of yoghurt fermented using L. paracasei NM-8 in storage, compared with those of yoghurt without L. paracasei NM-8. This study provided a theoretical basis for eliminating the whey precipitation and rough texture of goat milk yoghurt.

Sweet cherry juice rich in phenols and anthocyanins is highly perishable and typically undergo thermal pasteurisation, which can diminish its nutritional composition. High pressure processing (HPP), a non-thermal technique using pressure to inactivate the microbes while preserving nutrients, offers a more effective alternative for extending the shelf life of fruit juice. Accordingly, present study evaluated comparative impact of high pressure processing and thermal pasteurisation on phytochemicals, antioxidant activity, microbial and sensory attributes of cherry juice during storage. For study, cherry juice subjected to two different HPP levels (400 and 600 MPa) for 5 min and thermal pasteurisation (95 °C) for 30 s, followed by storage (60 days at 4 °C). Results showed HPP and thermal pasteurisation had significant impact (P < 0.05) on phenolics, flavonoids, and antioxidants compared to control, however, thermally pasteurised juice showed rapid deterioration compared to HPP juice, whereas anthocyanin and cyanidin-3-glucoside levels remarkably different in both groups. Microbial findings revealed safety of HPP pasteurisation juice with shelf life (45 days) however, better sensory acceptability for HPP treated juice. In nutshell, HPP pasteurisation is pragmatic approach for enhancing shelf life with better nutrients for cherry juice and findings useful for beverage industry and health professionals.

Abstract: To eliminate the unpleasant odour and produce more flavour, enzymatic hydrolysis with bromelain (Bro), papain (Pap), and Bro + Pap and boiled with maltose were applied in pig trotters. In this study, Pap, Bro, and a combination of Bro + Pap were dissolved in a saline solution to treat pig trotters. Results showed that the Bro + Pap treatment produced more amino acids, and the boiled + roasted with sugar of Bro + Pap treatment could significantly reduce aldehydes (nonanal and octanal) associated with the formation of off-flavour. Additionally, it increased the content of esters (ethyl propionate, ethyl isobutyrate, ethyl isovalerate, ethyl acetate, methyl acetate, and butyl acetate) in pig trotters, resulting in a more pleasing flavour. Electronic nose signals and sensory evaluation experiments further confirmed these findings. Moreover, the deodorising and aroma-enhancing process also improved their overall eating quality.

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.

Sulphite is a food additive used worldwide. Globally, for concentrations above 10 mg·kg^–1, sulphite compounds must be labelled as sulphur dioxide (SO₂) on the packaging due to their potential health risks. This study compares spectrophotometric (S), titration (T) (modified optimised Monier-Williams, OMW), and reflectoquant (R) methods for measuring sulphur dioxide in twenty fruit and vegetable products. The samples comprise sulphited, unsulphited, and naturally sulphur-containing products (Allium genus such as garlic and onion). The article discusses the strengths and weaknesses of the method used. Allium genus samples yielded false-positive results, especially in fresh garlic samples with average SO₂ concentrations of 46, 1 152, and 40 mg·kg^–1 obtained by titration, spectrophotometric, and reflectoquant methods, respectively, therefore, none of the methods is suitable for testing this type of vegetables or products containing a low proportion of them. For other types of samples, the methods showed acceptable working characteristics. Recovery tests showed 89.5, 82.0, and 75.2% recovery with 2.8, 3.9, and 13.2% repeatability and the limit of quantification of 1, 10, and 25 mg·kg^–1 in the spectrophotometric, titration, and reflectoquant methods. The result highlights the importance of method selection based on sample characteristics and regulatory compliance.

A rapid evaporative ionization mass spectrometry (REIMS) method combined with intelligent knife (iKnife) method was developed to explore the geographical origin and characteristic differential components of Qianbei Ma lamb. The REIMS conditions were initially refined, with the cauterization duration of 3 seconds, and the auxiliary solvent flow rate set to 100 μL·min^–1 to prevent duplication. A database model was created from raw data through the proposed principal component analysis-linear discriminate analysis (PCA-LDA) in Live ID software, successfully applied to identify samples from 5 provinces in China and the real-time reliable identification rate with confidence higher than 99%. The obtained data by REIMS were used to establish the multivariate statistical models which using orthogonal projection to latent structures discriminant analysis (OPLS-DA), provided strong the discrimination power between composition and content changes of 16 specific ions such as m/z 726.3952 and m/z 744.4050, etc., including fatty alcohols, fatty acids and phosphatidylserines in mutton of different origin and the model displayed validation [R²(Y) = 0.968, Q² = 0.924].

Conditioning films on surfaces employed in the dairy industry serve as the precursors to the formation of pathogenic biofilms that impact product quality and consumer safety. Conditioning films have been studied from several aspects. However, there has been no study that evaluated the effect of raw milk conditioning film on the adhesion of Escherichia coli. This study investigated the adhesion of E. coli on glass and stainless-steel surfaces conditioned with raw milk and explored the surface properties potentially influencing this adhesion using the contact angle method. The results showed that after treating surfaces with raw milk, the adhesion of the bacteria on stainless steel and glass was significantly altered. Adhesion increased significantly on stainless steel (from 0.55 log₁₀ to 2.8 log₁₀) but it decreased on glass (from 1.56 log₁₀ to 0.8 log₁₀). Significant alterations were observed in the physicochemical properties of the surfaces. Glass was initially relatively hydrophilic (46.33°), while stainless steel was relatively hydrophobic (82.5°). After treatment, the glass became relatively more hydrophobic (74.6°), and stainless steel became relatively more hydrophilic (69.4°). The electron donor/acceptor components of glass decreased after the treatment, while these components increased for stainless steel. The significant changes in adhesion were hypothesized to be due to the modification of surface properties by the raw milk.

Donkey milk is a very promising matrix for the isolation of new potential starter cultures with probiotic properties. We isolated, identified, and compared the technological properties of the donkey milk isolate D23 with those of goat milk isolates G15 and G17 and bovine milk isolates C3 and C9. All isolates were identified as Lacticaseibacillus paracasei using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF-MS) and polymerase chain reaction (PCR) assays (determination of species-specific DNA fragments). Like the bovine and goat isolates, the donkey milk isolate D23 was able to grow in De Man–Rogosa–Sharpe (MRS) broth at various temperatures (10, 25, 30, 37, and 45 °C) and at different NaCl concentrations (0–6.5% w/v). Additionally, D23 showed notable proteolytic and autolytic activity, could grow in and acidifying ultra high temperature (UHT) bovine milk but exhibited very weak diacetyl production. None of the isolates displayed hemolytic activity, nor produced histamine, fenylethylamine and cadaverine. Finally, isolate D23 demonstrated interesting antibacterial and antifungal properties compared to the goat and bovine isolates, especially against staphylococcus aureus CCM 3953.

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.

Rice is prone to be contaminated with spoilage or toxigenic fungi during harvest, storage and processing, with Aspergillus species being the most frequent. It is crucial to develop effective sterilisation technologies for mycotoxin prevention and food safety. In this study, sterilised rice infected by Aspergillus parasiticus strain was treated by dielectric barrier discharge (DBD) cold plasma. Various parameters, including moisture content, oxygen content, treatment time and voltage were tested. Furthermore, sterilisation mechanism of Aspergillus parasiticus by cold plasma was also explored. Results indicated that decontamination effect could be significantly affected by moisture content, oxygen concentration, voltage and treatment time. A 99.89% degradation rate against Aspergillus parasiticus was achieved at 90 kV after 5 min. Cold plasma could reduce the initial concentration of 6.05 to 2.28 CFU·mL^–1 within 240 s, and to thoroughly decontamination within 360 s. In addition, cold plasma treatment destroyed the integrity of Aspergillus parasiticus cell membrane, resulting in a reduction in mycelium biomass and dry weight, as well as a significant decrease in intracellular Ca²⁺Mg²⁺-adenosine triphosphatase (ATPase) activity. These findings demonstrate the potential of cold plasma technology for environmentally friendly sterilisation of hazardous fungi in grain system.

The investigation was aimed to evaluate the physical (total solids, melting rate, viscosity, and overrun) and sensory properties of vanilla gelato (VG) made by substituting soya curd (SC) for milk. Samples were VG without SC (F₀) and with SC, i.e. 25% (F₁), 50% (F₂), and 75% (F₃). Each sample criterion consisted of 5 repetitions (n = 20). Results showed that F₃ possessed the lowest total solids, viscosity, and overrun while its melting rate was the highest among other SC substitution levels (P < 0.05). The sensory test delineated that F₃ had a less soft texture, although its aroma and flavour were not different from others (P < 0.05). Thus, the greater portion of SC substitution for milk in the VGmaking process would substantially affect the physical properties of its final product in which the total solids, viscosity, and overrun were lower while the melting rate was higher. Substituting SC for milk in VG did not affect the sensory properties, except the texture. The higher SC amount used for milk substitution would result in VG with a less soft texture. SC at a certain level of substitution was potentially expected as an innovation of the phyto-gelato product, namely soy gelato.

Efforts are being made to replace the fat in meat products such as sausages with vegetable compounds to generate healthier foods. In this work, the effects of including flour, starch, and proteins isolated from pea seeds as partial fat substitutes in pork sausages was evaluated by studying the proximate composition, energy content, total cholesterol, lipid oxidation, and physicochemical, textural, and structural properties during refrigerated storage. The results showed significant differences in the composition of the sausages. Low-fat flour (LFF), starch (LFS), and pea protein (LFP) sausages had approximately 18% lower energy content than high-fat (HF) sausages. Cholesterol content was not significantly different in the treatments. Cooking yield, pH, and water activity were not affected by the inclusion of the replacements. LFF sausages had the highest purge losses and LFP sausages the lowest. The addition of pea starch improved the luminosity of the sausages, but the addition of pea protein resulted in darker sausages. After 12 days of storage, no differences were found between the hardness of LFP and HF sausages. The replacements did not affect lipid oxidation. The results suggest that replacing fat with pea seed components may be an alternative to producing low-fat sausages with health benefits.

Growth inhibition and time-kill properties of Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oils against foodborne pathogens were evaluated. Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oils prolonged the lag phase of Bacillus cereus, Bacillus subtilis, Shigella sonnei, Vibrio parahaemolyticus, and Vibrio vulnificus for > 24 h and extended the lag phase by 4–24 h against other food poisoning bacteria. Citrus fruit peel essential oil and their constituents after 12 and 24 h of incubation showed almost complete growth inhibition against all foodborne pathogens, except Pseudomonas aeruginosa. Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oils exhibited > 40% killing activity against B. cereus, B. subtilis, and S. sonnei, V. parahaemolyticus, and V. vulnificus after 12 and 24 h of incubation. Additionally, B. subtilis showed the highest microbial killing rate of over 16% per hour, followed by Vibrio sp. Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oil are anticipated to replace chemical preservatives against foodborne pathogens.

This study systematically evaluated the effects of four thermal processing methods-boiling, steaming, extrusion, and roasting-on the physicochemical properties and in vitro antioxidant activity of black beans. Notably, ash content decreased following boiling and steaming, reaching 45.5 mg·g–1 and 43.5 mg·g–1, respectively, corresponding to reductions of 8.5% and 13.3%. In contrast, extrusion and roasting led to moisture loss, resulting in ash content increases of 3.2% and 6.8%. Among the treatments, boiling significantly increased powder clumping (5.1%), primarily due to elevated moisture content, a value markedly higher than that observed for other methods. Both boiling and steaming diminished brightness, while extrusion deepened colour intensity and enhanced redness. Regarding chemical composition, polyphenol content declined after boiling and steaming (3.8 mg·g–1 and 2.9 mg·g–1, respectively) relative to untreated black bean powder (4.3 mg·g–1). Extrusion, however, elevated polyphenol levels, whereas all heat treatments reduced flavonoid content, with boiling exerting the greatest impact. Antioxidant activity also declined post-processing, with boiling having the most pronounced effect on 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical scavenging and steaming most affecting hydroxyl radical elimination. Extrusion emerged as the optimal processing method for black beans, and superior retention of bioactive compounds, enhanced antioxidant capacity, improved physicochemical properties (lower clumping, stable colour parameters). These findings could provide actionable insights for food industries to select processing methods that maximise nutritional value and functional properties of black bean products.

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.

This research aimed to evaluate the type of solvent (80% methanol, ethanol, and water), solute/solvent ratio (1 : 10 and 1 : 15 w/v), maceration time (0 h, 24 h and 7 d) and stage of leaf maturity [vegetative (VW) and generative (GW)] on the physicochemical and antioxidant properties of watercress leaf extracts. The leaf was characterised by determining the chemical composition, the phytochemical profile, and the colour. The GW presented the highest moisture content [93.25 g·(100 g)^–1], carbohydrates [70.74 g·(100 g)^–1], and lightness (L* = 59.66), and the presence of alkaloids, phytosterols, phenols, and flavonoids. VW had the highest protein content [26.52 g·(100 g)^–1] and the lowest presence of phytochemicals. The best solvent for the extraction was distilled water at a 1 : 15 w/v ratio, GW at 24 h rest centrifuged at 2 300 × g for 15 min, obtaining the highest values of phenols [2 077 mg GAE·(100 g)^–1], of dust and an inhibition power of 85.09% by the 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS+) radical method. Therefore, cress leaves in the generative stage can be considered a potential source of bioactive compounds, and using water as an extracting agent for these compounds makes it a viable and economical method to be used in the food industry, and in addition, to be friendly to the environment.

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.

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.

The meat industry is actively trying to replace synthetic antioxidants with natural counterparts. Sea buckthorn is an excellent source of polyphenols and its high antioxidant properties. Various authors tested the antioxidation effect of sea buckthorn on lipids in meat products. The problem of sea buckthorn addition to food is its effect on sensory parameters. Our study incorporated sea buckthorn extract into pork sausage, stored for 21 days, and observed sensory properties and their changes. We mechanically measured the pH, colour, and textural properties of pork sausage samples with minimal variability observed. Also, sensory analysis by informed panellists was conducted on multiple storage days. Sensory evaluation revealed significant deterioration of sensory quality. Sea buckthorn remains an interesting option for the meat industry. However, further multidisciplinary research is still needed.

The nutritional quality of meat from pigs of the indigenous Prestice Black-Pied pig (PB) and the three-breed commercial hybrid of Large White × Landrace × Large White_sireline (CH) was compared using these indicators: content of intramuscular fat, protein, saturated fatty acids (SFA) and essential amino acids (EAAs). The protein content and energy value of PB and CH meat were 20.12% and 22.56%, and 426.77 kJ·(100 g)^–1 and 443.01 kJ·(100 g)^–1, respectively. The lowest fat content (1.33%) and SFA content (0.33%) were found in the meat of commercial hybrid pigs. Leucine and lysine were the most predominant EAAs detected. Valine and leucine are the limiting AAs in studied meat as a protein source for children at 0.5–2 years of age. The compositions of AAs in PB and CH pork fully meet the protein needs of children over 2 years of age and adults. The calculated amount of pork meat provides the required daily intake of AAs and ensures 5–8% energy for children and 8–11% energy for adults at moderate physical activity. In general, the meat of Prestice Black-Pied pig and of the commercial hybrid showed the high nutritional value and quality and it can be recommended for consumption in the diet by children and adults.

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.

Encapsulation technology offers an effective strategy to enhance the bioavailability and stability of vitamin C by addressing its sensitivity to environmental factors. This study investigates the impact of formulation parameters, particularly lecithin concentration and high-pressure processing conditions, on the physicochemical properties, gastrointestinal stability, cytotoxicity, and shelf life of liposomal vitamin C formulations. Among the tested samples, Sample 1, prepared with 20% soybean lecithin and 20% ascorbic acid and processed at 400 bar with a single cycle, demonstrated superior performance. It exhibited a high zeta potential (−23.17 mV), uniform size distribution (317.5 ± 8.863 nm) and encapsulation efficiency of 77.6%, along with 85% vitamin C retention under simulated gastrointestinal conditions. Cellular uptake in Caco-2 cells reached 30%, and structural integrity was preserved for 240 days at 40 °C, indicating strong thermal stability. The results underscore that lecithin concentration had the most significant influence on encapsulation efficiency and liposome stability, compared to pressure intensity or the number of processing cycles. Furthermore, modulating the zeta potential through lipid composition and the energy applied to phospholipid solutions was found to be critical for improving bioavailability and ensuring long-term dispersion stability. In conclusion, the optimised liposomal formulation offers a promising vehicle for advanced vitamin C delivery with enhanced protection, bioaccessibility, and storage potential.

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.

In this paper, free amino acids, fatty acids, and phenolic compounds in buckwheat of different hull colour were quantified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), gas chromatography-mass spectrometry (GC-MS), and high performance liquid chromatography-ultraviolet detector (HPLC-UV), respectively. A total of 20 free amino acids, 8 fatty acids, and 6 phenolic compounds were detected in Tartary buckwheat flour and bran. The data on concentrations were subjected to common chemometric analyses, including principal component analysis (PCA) and hierarchical cluster analysis (HCA), to gain better understanding of the differences between the tested samples. Results indicated that most of the free amino acids, fatty acids, and phenolic compounds were higher in bran than in flour, and there is no significant difference in respect to the hull colour. Our results may be helpful for quality control in Tartary buckwheat and its products in the future.

Between 2014 and 2019, a total of 361 commercially available Czech beer samples (103 brands) were analysed for gluten content using a competitive enzyme immunoassay. The gluten levels in different types of beers ranged from < 10 mg L^-1 to 3 380.0 mg L^-1. The percentage of samples that can claim the gluten-free status (< 20 mg L^-1) were in categories gluten-free (99%), radler (84.6%), non-alcoholic beer (44.2%), lager beer group I (16.6%), lager beer group II (16.3%), special beer (25%) and wheat beer (0%). The important finding from this work was that 2 out of 196 beer samples with a gluten-free label contained more gluten than allowed under the guidelines established by the European Union and the Codex Alimentarius Standard. From a consumer point of view, it is also significant that in addition to gluten-free samples, 15.4% of radlers, 55.8% of non-alcoholic beers, 71.4 to 75.5% of all lagers and 66.6% of special beer samples could be labelled as very low gluten (21-100 mg L^-1).

Current research work was performed to evaluate the antioxidant, antidiabetic, thrombolytic, and cytotoxic potential of Bougainvillea glabra leaf extracts with different solvents. Extraction of leaves was carried out by maceration using solvents of various polarity such as n-hexane, chloroform, ethyl acetate, n-butanol, and methanol. The highest values of total phenolic and flavonoid contents were assessed in methanolic extract, such as 58.57% and 29.41%, respectively. Antioxidant potential was measured by DPPH free radical, showing 65.16% scavenging activity in methanolic extract. Similarly, the reducing power of methanolic extract was also measured. Hemolytic activity of B. glabra leaf extracts was evaluated, and maximum percentage lysis was found as 6.86% in chloroform extract. The thrombolytic activity of B. glabra leaf extracts was evaluated against human red blood cells, and the maximum percentage of clot lysis was 59.10% in chloroform extract. Maximum antidiabetic activity (16.20%) was observed in methanolic extract. Overall, the presented results reveal that bogan bail extract is capable of being employed in nutra-pharmaceutical industry.

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).

Polyamines are closely associated with environmental stresses and melatonin pretreatment enhances the resistance of fruit to chilling stress. However, a mechanism underlying melatonin-mediated chilling resistance remains to be answered. This research aimed to illuminate whether polyamines would be involved in melatonin-mediated chilling resistance. Therefore, in the experiment, the polyamines conjugated to the plasma membrane from the melatonin-pretreated apricot flesh cell were examined under chilling stress. Chilling resistance was judged by four parameters: fruit browning degree, plasma membrane permeability, malondialdehyde content and plasma membrane protein sulfhydryl level. Results showed melatonin pretreatment led to obvious rises in the levels of non-covalently conjugated spermine and spermidine, and covalently conjugated putrescine and spermidine in the plasma membrane. Methylglyoxyl-bis (guanylhydrazone) pretreatment could inhibit the melatonin-induced increases of non-covalently conjugated spermidine and spermine by inhibiting S-adenosylmethionine decarboxylase (SAMDC) activity and free spermidine and spermine contents in flesh, coupled with the decrease in chilling resistance. Similarly, phenanthroline pretreatment could inhibit the melatonin-induced increases in covalently conjugated putrescine and spermidine in the plasma membrane through inhibiting transglutaminase (TGase) activity and simultaneously could aggravate chilling damage. The results suggested melatonin pretreatment could enhance chilling resistance by increasing non-covalently conjugated spermidine and spermine, as well as covalently conjugated putrescine and spermidine in the plasma membrane of apricot fruit.

Triticale (× Triticosecale Wittmack) is a hybrid cereal prepared by crossing wheat and rye. Triticale grain contains substances that have a positive effect on reducing the risk of cardiovascular disease, obesity, cancer, and type 2 diabetes, as well as increasing body's immune response and intestinal function, which warrants a need for greater attention to research on triticale crop's nutritional composition. This review covers the most recent research on the nutritional composition of triticale grain in comparison to other cereals, its role in the food industry, and its usage as a food, providing a scientific foundation for triticale's further development as a sustainable crop. Due to the wide variety of chemical compounds revealed in triticale grain, it has the potential to be utilised as a substitute cereal for various food and beverages.