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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.

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.

Purslane (Portulaca oleracea L.) is rich in ω-3 fatty acids, antioxidants, and minerals, and has notable neuroprotective, anti-inflammatory, antimicrobial, antidiabetic, antioxidant, anticancer, and antihypertensive properties. This research evaluated the effect of fresh purslane (FP) on the physicochemical and nutritional properties of ice cream, including α-linolenic acid (ALA; 18 : 3; ω-3), mineral content, and antioxidant properties, along with sensory characteristics. FP was added at 0, 5, 10, and 15% (w/w) levels. The addition of FP significantly increased the iron (Fe), calcium (Ca), copper (Cu), sodium (Na), oleic acid (OA), and ALA contents (P < 0.05). FP also increased the first dripping and complete melting times, while decreasing overrun and viscosity. Total antioxidant capacity (TAC) remained unchanged (P > 0.05), but total phenolic content (TPC) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity significantly increased (P < 0.01). Thirty-one volatile compounds were identified, with increases in octadecane, dodecane, and 2-hexenal concentrations due to FP addition. Although the addition of FP improved the ALA content and antioxidant properties, sensory results showed that FP over 5% (w/w) lowered taste and general acceptability scores. Thus, using 5% of FP in ice cream is optimal for enhancing nutritional properties.

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.

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.

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.

Dragon fruit peel (Hylocereus spp.), often discarded as waste has gained interest for its anti-aging, anti-inflammatory, and anti-diabetic properties. Peels make up to 22–44% (w·w^–1) of the fruit's weight and this waste could make a significant effect on the environment. Therefore, this study aimed to develop a drinking yoghurt using dragon fruit peel extract as a natural colorant and evaluate its physicochemical, proximate, functional, and shelf-life properties. The sugar concentrations (4, 6, and 8% w·w^–1) and incubation times (4, 6, and 8 h) were changed to optimise the product. Sensory evaluation by 30 semi-trained panellists using a 5-point hedonic scale identified 6% (w·w^–1) sugar and an 8 h incubation as optimal. Compared to plain drinking yoghurt, the dragon fruit peel (DFP) drinking yoghurt showed higher crude fat (2.87%), fibre (0.72%), ash (0.66%), moisture (84.08%), total antioxidants (824.3 mg TE·100 g^–1), flavonoids (0.22 mg QE^–1·mL^–1), and betalains content (0.0064 mg·mL^–1). During storage, DFP yoghurt's pH declined, with minimal betalain loss, and it remained stable for three weeks at 4 °C without preservatives. This study demonstrates the potential of dragon fruit peel as a functional ingredient in yoghurt, offering nutritional and environmental benefits.

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.

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.

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.

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

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 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.

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.

High salt (sodium chloride) consumption is a significant public health concern worldwide. There is strong scientific evidence that a high-sodium diet is associated with increased rates of several health problems. This article aims to replace the salt content of sliced bread with salt encapsulated in xanthan gum, providing a non-homogeneous distribution of salt to maintain the perception of salty taste. The key focus of this research is to maintain the product's sensory characteristics and ensure consumer acceptance, a crucial aspect in the success of any food product. For this purpose, three sliced bread formulations were developed and compared: Formulation 1 (F1) as the standard, and Formulations 2 (F2) and 3 (F3) using the encapsulated salt technique, with respective reductions of 30% and 50% in salt. Physicochemical analyses were performed on the products of the three bread formulations. Sensory analysis was also performed on the products from the three bread formulations, involving 80 untrained tasters, to evaluate and compare salt intensity. Thus, it was evaluated that F1 and F2 did not present statistical differences in the sodium content, while F3 presented a difference between the others. Therefore, it was possible to conclude that reducing sodium by 29% using xanthan gum encapsulation can be an alternative to reducing salt without lowering flavour perception.

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.

The present study aimed to formulate novel labneh variants containing freeze-dried fruit pieces or fruit flavour and to evaluate their influence on physicochemical properties, microbiological quality, and sensory acceptance during storage. For this purpose, fruit-piece labneh was prepared by incorporating 6% freeze-dried strawberry, blackberry, or kiwi pieces, while fruit-flavoured labneh was formulated by adding 0.01% colouring and 0.1% fruit flavour derived from strawberry, blackberry, or kiwi juice. The labneh variants developed in this study were subjected to additional post-fermentation pasteurisation followed by hot filling. Samples were analysed on days 1, 7, 15, and 30 of storage for selected physicochemical, microbiological and sensory parameters. Compared with plain labneh, fruit-piece samples showed increased dry matter content, except for those containing kiwi. Conversely, water activity and fat content decreased, and variations in titratable acidity and pH were influenced by the type of fruit added. Microbiological analyses based on classical indicator microorganisms revealed low levels of total aerobic mesophilic bacteria ranging from 1.5 × 10¹ to 8.1 × 10¹ CFU·g^–1. The Enterobacteriaceae, Escherichia coli, yeasts and moulds were not detected, indicating good product safety. Notably, structural defects such as syneresis and increased bitterness were determined in kiwi-piece samples during storage. Sensory evaluation indicated that strawberry-flavoured, blackberry-flavoured, and strawberry-piece labneh were the most preferred by panellists. Overall, fruit- or flavour-enriched labneh produced with an additional post-fermentation heat treatment represents an attractive option for product diversification in the dairy industry. Based on their satisfactory safety, good microbiological stability and high sensory acceptance, these variants offer a strong potential for industrial application.

Stabilisers are widely used in yoghurt production to improve texture, consistency, and gel stability while minimising syneresis. Although gelatine is commonly applied for this purpose, ethical and sustainability concerns have increased interest in plant-based alternatives. This study evaluated Terminalia arjuna leaf mucilage powders as a natural stabiliser in set yoghurt. Mucilage was dried by freeze drying, microwave drying, and oven drying, incorporated at 0.6–1.0% (w/w), and compared with gelatine-stabilised yoghurt for physicochemical, textural, and sensory properties. The drying method and concentration significantly affected yoghurt quality. Yoghurt containing 1.0% freeze-dried mucilage powder showed the highest water-holding capacity (58.40 ± 0.10%) and lowest syneresis (22.10 ± 0.10%), with sensory and proximate characteristics comparable to the gelatine control. These results demonstrate that freeze-dried T. arjuna leaf mucilage, at an optimised concentration, is a promising plant-based alternative to gelatine in set yoghurt.

Cocoa pods are an underutilised agro-industrial waste rich in pectin and polyphenols. This research developed cocoa pod extract as a base material for antioxidant edible films by incorporating black or green tea extracts as solvents. Five formulations were prepared, which differ in solvent: distilled water, 50% v/v, and 100% v/v of black or green tea extract. Using tea extracts as a solvent significantly (P ≤ 0.05) increased total polyphenol content, antioxidant activity, and tensile strength, while reducing solubility, elongation, and water vapour transmission rate. Green tea extract showed higher effects than black tea extract. The edible film prepared with 100% v/v green tea extract exhibited the highest polyphenol content [18.09 ± 1.49 mg gallic acid equivalents (GAE)·g^–1] and DPPH (2,2-diphenyl-1-picrylhydrazyl) inhibition (52.28 ± 2.6%), and effectively prevented peroxide formation in peanut oil. Fourier transform infrared spectroscopy (FTIR) analysis revealed enhanced hydrogen bonding between macromolecules upon incorporation of tea extracts, thereby improving mechanical strength and water barrier properties. These results show the potential of cocoa pod extract, when incorporated with green tea extracts, to produce a good physical and mechanical performance while preserving antioxidant properties.

In order to simulate post-cooking contamination, the study evaluated the effects of storage temperature on the antibacterial activity of essential oils (EOs) of Rosmarinus officinalis L. (0.6%) and Thymus vulgaris (0.3%) added to cooked turkey breasts inoculated with Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 14579), and Listeria innocua (ATCC 33090). The turkey breasts were packaged aerobically and stored at 3 ± 1 °C for 120 h, 8 ± 1 °C for 120 h, and 3 ± 1 °C for 24 h, followed by 12 h at 25 ± 1 °C, and at 3 ± 1 °C until the end of storage (120 h). Sensory assessments and microbial analysis were performed at 0, 24, 36, 72, and 120 h of storage. A gas chromatography-mass spectrometry was used to analyse the components of the EOs; the major components in rosemary EO were 1,8-cineole (40.99%), α-pinene (13.40%), and campohr (10.92), while thyme EO was dominated by thymol (35.72%), o-cymene (20.65%), and γ-terpinene (8.81%). Thyme EO application led to a significant (P < 0.05) reduction of bacterial growth at each day of testing and was unaffected by abused storage temperature, while rosemary EO, when used at 0.6%, was found to be effective against L. innocua cells during regular and inadequate storage (3 ± 1 °C and 8 ± 1 °C). According to sensory analysis, samples containing thyme and rosemary EO received better scores than the control. These results demonstrate that thyme and rosemary EOs have significant antibacterial activity and can be recommended as a preservative except for post-contamination.

The aim of this study was to evaluate the chemical composition of 17 samples of mead originating from the Czech Republic. The samples included honey wines (made only from water and honey) and dessert meads which were treated mainly by the addition of sugar or alcohol. The following chemical parameters were analysed: ethanol, sugar-free extract, hydroxymethylfurfural (HMF), sugars (monosaccharides, disaccharides), organic acids, assimilable nitrogen, and polyphenols. Substantial differences were found between samples: i) the content of glucose and fructose was 2.5-113.1 g L^-1 and 17.3-136.3 g L^-1, respectively; ii) the HMF content ranged from 1.0 mg L^-1 to 87.7 mg L^-1. The most abundant organic acids were lactic acid (average 1.0 g L^-1), gluconic acid (0.6 g L^-1), and acetic acid (0.4 g L^-1); the amount of phenolic compounds was 151.9-385.3 mg gallic acid equivalent (GAE) L^-1. Honey wines typically contained turanose (2.0-7.6 g L^-1) and trehalose (1.1-10.1 g L^-1), while dessert mead was characterised by an increased sucrose content (up to 76.5 g L^-1).

In Mexico there is an important production of soybeans; however, no evidence of the analysis of organoleptic attributes in Mexican soybean products was found, so the objective of this work was to sensorially characterise soymilk made from commercial beans grown in northern Mexico based on seven organoleptic attributes. A panel of trained judges evaluated 11 soymilks made from commercial soybeans grown in Mexico, two soymilks made from commercial soybeans reported to be free of lipoxygenases, and one control soymilk. Evaluated flavour attributes were beany, milky, greasy, toasted, bitter, metallic and rancid. The results showed that the soymilks from the JP 30790 and JP 28955 genotypes generated low beany notes. The Mexican variety Guayparime S-10 obtained the lowest beany flavour note. Among Mexican soybeans, the soymilks of Huasteca 700 and Vernal varieties got the highest values of the milky flavour and the JP 30790 and JP 28955 materials obtained intermediate values in this attribute; in the rancid attribute, the zero value was given to all the soymilks. The scarce beany notes and the high milky attribute, as well as the zero value in the rancid attribute favour an acceptable flavour in the soymilks.

Chilli peppers (Capsicum spp.) are important plants usually consumed as food or used as a spice or medicine. They contain a wide range of phytochemicals such as capsaicinoids, polyphenols (PPH), carotenoids (CC) and vitamins. This study aimed to quantify the contents of capsaicin, dihydrocapsaicin, total PPH, phenolic acids (PHA) and total CC, and the antioxidant activities of the chilli peppers Trinidad Moruga Scorpion, Bhut Jolokia, Habanero Red, Habanero Maya Red, Habanero Red Savina, Jamaica Rosso, Serrano, and Jalapeño. High-performance liquid chromatography was used to quantify the contents of the bioactive compounds. The capsaicin contents in the peppers ranged from 2.1 to 124.2 mg·g^–1, the dihydrocapsaicin content ranged from 5.1 to 151.3 mg·g^–1, the total PPH content ranged from 3.53 to 25.9 mg GAE·g^–1, and the total CC content ranged from 114.7 to 1 390.8 μg·g^–1. The chlorogenic acid content was highest in Habanero Red (82.6 µg·g^–1). The 1,1-diphenyl-2-picrylhydrazyl test of free-radical scavenging activity indicated that the ethanolic extract of the Trinidad Moruga Scorpion pepper had the highest antioxidant activity correlated with the contents of phenolic substances.

Breadfruit's substantial carbohydrate content makes it a viable starch source, specifically resistant starch (RS) that helps prevent chronic diseases. This study investigated the effects of enzyme hydrolysis and microwave treatment (MT) on enriching type III RS in breadfruit. It also determined its structural and functional properties, including swelling power, solubility index, water absorption capacity, oil binding capacity, and syneresis. MT at 30 W·g^–1 for 3 min resulted in the highest RS content of 74.8%, significantly surpassing pullulanase hydrolysis (1.0 U·g^–1 dry basis for 12 h) at 17.3% RS. The breadfruit starch granules exhibited a regular shape, approximately 7.9 µm in length, whereas modified granules were less than 11 µm, along with observable deformation in their structural shape. In conclusion, the study demonstrates the efficacy of MT for enhancing RS content in breadfruit, highlighting its potential as a healthy functional ingredient and starch substitute.

Sprouting has been used widely to enrich the nutritional quality of cereals and legumes. It improves the bioavailability of nutrients, especially those bound to phytic acid. However, sprouting is a good medium for microbial growth; thus, producing safe sprouts from harmful microbial growth is challenging. In food biotechnology, lactic acid bacteria (LAB) can be potentially used to improve nutrition and play a vital role as competitive microbes in food preservation. Therefore, supporting natural LAB growth by adding glucose sources during sprouting can produce a safer sprouting medium. Chickpeas (Cicer arietinum L.) sprouted for up to 50 h with glucose (0.1% and 1%) under aero-anaerobic conditions, with recycled water periodically spraying on the sprouts to support the natural LAB growth. Results show increased LAB counts, lactic acid and acetic acid, and decreased pH. Moreover, the addition of glucose had no significant detrimental effects on sprout quality compared to the control sample relative to nutritional compounds, such as saccharides, which remained similar. This sprouting method can be scaled up to production levels and is considerably cheaper than other treatments.

The present investigation explored the possible use of Thymus vulgaris essential oil (TVEO) as a beverage antifungal preservative instead of chemical ones. The chemical profile of TVEO exposed carvacrol (60.47%) as the predominant compound. The antifungal properties of TVEO were assessed on various food spoilage yeast and mould species using two tests. TVEO showed a powerful antimicrobial effect against all the fungal strains at the three volumes of essential oil (EO) used (i.e. 10, 20, and 30 µL). The minimum inhibition concentration (MIC) of TVEO was also evaluated and ranged from 0.0625% to 0.015% (v/v). Furthermore, the potency of TVEO as a beverage antimicrobial preservative was tested at four distinct concentrations (0.6, 1.25, 4, and 6 μL·mL^–1) against Saccharomyces cerevisiae alone and combined with medium heating (70 °C for 2 min) in a real food matrix (Orangina^® drink) for eight storage days. TVEO exhibited a significantly higher preservative effect than chemical preservatives (sodium benzoate and potassium sorbate). Lastly, a molecular docking examined the mechanism of action of carvacrol against two crucial enzymes in S. cerevisiae viability [ERG2 (sterol C8-isomerase) and ERG3 (sterol C5-desaturase)] compared to a chemical preservative (potassium sorbate). The two ligands highly interacted with the two target enzymes. However, carvacrol achieved a better score than potassium sorbate against ERG2 and ERG3, with binding energy of –10.19 kcal·mol^–1 and –11.73 kcal·mol^–1, respectively. Our results open up the perspective of using TVEO as a natural food preservative.

The work deals with the evaluation of the quality of curds produced in Slovakia and neighbouring countries (Czech Republic, Poland, Hungary, Ukraine) at the time of their purchase and at the time of the end of the warranty period. Significant differences in consistency (P < 0.05) were found between the model samples of cottage cheese after sensory evaluation. Differences in total porosity were noted between curds examined on the first and last day, storage reduced porosity and changed (reduced) grain size. There was a significant difference in colour between the samples (A1–E5) (P < 0.05). Colourimetric measurement confirmed the lightest colour in sample E4 (L* = 92.87, L* – lightness) from Ukraine, which showed the lowest fat content, and the darkest sample was sample C3 from Poland (L* = 88.62). The minimum value of dry matter content was found in sample E4 (15.79 ± 2.59%) and the maximum value in sample C3 (35.82 ± 2.59%). Towards the end of the use-by date, the dry matter values slightly decreased. Statistical significance was demonstrated between the first day of purchase and the expiration date in dry matter content (P < 0.05) and between fat content in dry matter (P < 0.05). The titration acidity was exceeded in two cases, in sample B2 (first day – FD 172 °SH / last day – LD 192 °SH) and B4 (FD 162 °SH / LD 167 °SH). During the guarantee period, the growth of micromycetes in curds was statistically significant (P < 0.05).