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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.

Pink oyster mushrooms are rich in protein, dietary fibre, vitamins and minerals, making them a great addition to any diet. However, pink oyster mushrooms have the ability to accumulate high concentrations of heavy metals, some of which, such as cadmium, can cause adverse effects on human health. The aim of this study was to evaluate the ability of pink oyster mushrooms to absorb Cd from substrates contaminated with Cd and to assess the human health risks associated with the consumption of these mushrooms. An experiment was carried out in a completely randomised design and included four treatments (four Cd contamination levels i.e. 0, 20, 50 and 100 mg·kg^–1) with three replications. Cd accumulation in mushrooms increased with increasing Cd content in substrates and ranged from 1.8 mg·kg^–1 (non-contaminated substrate) to 23.8 mg·kg^–1 of dry mass (substrate contaminated with 100 mg·kg^–1 of Cd). On the other hand, total mushroom yield showed a decreasing trend with increasing Cd levels in substrates. The results of the present study suggest that pink oyster mushrooms possess the capability to absorb Cd from the substrate in which they grow. The obtained results for target hazard quotient (THQ) of Cd point to the conclusion that the consumption of mushrooms cultivated on the Cd-contaminated substrates could produce negative health effects.

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.

Aflatoxins are considered the most toxic secondary metabolites of concern to food safety due to their wide distribution and high toxicity in foods and feeds. The aim of this study is to identify the prevalence of aflatoxin M₁ (AFM₁) in Van Herby cheeses (brined/dry salted). A total of 90 brined and dry salted Van Herby cheese samples offered for retail sale were analysed. The AFM₁ level in the samples was determined by the chromatographic [High-Performance Liquid Chromatography (HPLC)/Fluorescent Detection (FLD)] method. Brined Van Herby cheese samples contained AFM₁ in amounts ranging from < LOD to 0.573 ng·g^–1 with a mean of 0.165 ± 0.206 ng·g^–1, while dry salted Van Herby cheese samples contained < LOD to 0.017 ng·g^–1 AFM₁. The analysis of the prevalence of AFM₁ in brined and dry salted Van Herby cheese samples was 17.78% (n = 8) and 2.22% (n = 1), respectively. In Van Herby cheese production, standardisation, quality improvement and food safety control procedures need to be used effectively and disseminated. In addition to good agricultural and storage practices to prevent mycotoxin formation, measures must be taken to prevent aflatoxin contamination in animal feed. These applications and systems will provide positive contributions in terms of total quality, nutrients and public health, as well as different advantages such as technological superiority.

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.

Chlorhexidine (CHX) is a bactericidal agent used as a common disinfectant since the 1950s. However, its effectiveness may have diminished over the time due to the rise of microbial resistance even among nonantibiotics. In this study, we evaluate the response of 46 Staphylococcus aureus isolates to CHXdihydrochloride according to their origin and phenotype (haemolysis induction, coagulase production, methicillin resistance and biofilm formation). Following classification, the influence of seven CHX concentrations (10.00–0.50 mg·L–1) on planktonic cell growth and biofilm formation was evaluated spectrophotometrically at 620 nm and 595 nm (24 h). Even though the effect of CHX was strain-specific irrespective of origin or phenotypic profile, concentrations above 2.50 mg·L–1 were almost uniformly determined as bactericidal. Although the non-bactericidal concentrations did not indicate any statistically significant differences, they did promote biofilm formation in some cases. Overall, our results suggest that CHX is still an effective disinfectant and an antimicrobial agent against S. aureus.

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.

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

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

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

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.

Annatto seeds possess antimicrobial properties, but extraction methods may degrade bioactive compounds. This study investigated the impact of pH-adjusted microwave-assisted extraction using distilled water on antibacterial activity to obtain safe food-grade extracts. Extractions were performed at pH values of 4, 7, and 9 for extraction times of 2, 4, and 6 min, using a microwave power setting of 100 W. The antimicrobial activity of the extracts was assessed against Escherichia coli and Staphylococcus aureus through inhibition zone analysis and viable bacterial cell count reduction. In parallel, the total phenolic content of each extract was quantified to examine the correlations between phenolic concentration and antibacterial activity. The findings revealed that extraction at pH 4 for 2 min yielded the most pronounced antibacterial activity with a minimum inhibitory concentration (MIC) of 5%. The application of a 20% annatto extract resulted in the lowest viable cell counts of both E. coli and S. aureus. Variations in pH and extraction time did not result in significant differences in total phenolic content, suggesting that antimicrobial efficacy may be influenced not only by phenolic concentration but also by the specific profile of active compounds.

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

The roasting coffee process is the compilation of time-temperature-dependent physical and chemical transformations induced by heat. Through the study of the time-temperature curve, the correct definition of the degree of roasting of coffee is an area of active and non-trivial research, which intervenes in obtaining consistent roasting profiles reflected in the acceptability of the drink perceived by consumers. This paper used the methodology of response surfaces (RSM) with the central composite design (CCD). A consumer study was conducted with 104 individuals, each tasting 13 cups of specialty coffee from Cauca-Colombia. Predictive equations for acidity and body perception were obtained. The roasting profile points in charge, turning point, yellow, brown, first crack, and drop step were included. Mathematical models predict the acidity and body perceptions by integrating the roasting profile points characteristics of coffee. The Cauca coffee beans produced using the optimied conditions contribute to obtaining a roasting time/temperature of 468 s at 192 °C, respectively, with acidity (9/15) and body (5.5/15) in the (0–15) intensity consumer's perception scale.

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.

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

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.

Reports have shown that meat production operations today contribute to the climate crisis, facilitating the occurrence of infectious diseases, and contributing to environmental pollution. Consequently, the public demands alternatives to traditional meat, such as in vitro manufactured meat. Several authors have suggested that improvements should be made in the manufacturing of cell-cultured meat to make a more sustainable and scalable process. They recently proposed using microalgae as a sustainable system to produce important nutrients such as oxygen from cellular waste molecules of animal cultures such as ammonia and carbon dioxide. In this review, we discuss recent advances of different microalgae applications in the production of lab-grown meat, with special emphasis on their use as a replacement for fetal bovine serum (FBS) or culture media, as well as its applicability as a source of cell oxygenation and waste upcycling to extend the life of animal cell cultures. Also, we discuss the implementation and limitations of these algae systems in large-scale in vitro meat manufacturing.

The sorption isotherm (SI) of dried tomatoes was studied at three different temperatures, 15, 25, and 35 °C, using a static gravimetric method. The modified forms of the Guggenheim-Anderson-de Boer (mGAB), Halsey (mHAL), Henderson (mHEN), and Oswin (mOSW) models that incorporate the temperature term in their equation were selected and used to describe the experimental data of dried tomatoes. The mGAB model best described the SI of dried tomato samples at individual temperatures, having the highest coefficient of determination (R²) and the lowest sum of squares of errors (SSE), the root mean square error (RMSE), and the corrected Akaike information criterion values (AIC_c). However, based on the statistical indices, three other tested models outperformed the mGAB model in describing the multi-temperature estimation to differentiate the temperature effect. The mOSW and mHAL models were superior in this case.

The objective of this research is to prepare a composite packaging film by integrating oregano essential oil (OEO) into a chitosan (CS)/polyvinyl alcohol (PVA) matrix to enhance the preservative properties of food packaging films. For this purpose, the study established multiple quality evaluation methods for composite films. The composite weights for each evaluation indicator were calculated through the analytic hierarchy process-coefficient of variation (AHP-CV), deriving the comprehensive score value (OD). Employing OD as the ultimate evaluation indicator, the optimal preparation formula for the OEO composite film was ascertained by applying response surface methodology (RSM), incorporating insights gained from single-factor experiments. The results showed that the optimum formulation was CS 1.51 g, PVA 3.51 g, glycerin 1.97 g, and Tween-80 0.51 g. The OD for the OEO composite film prepared under these conditions was 83.95 ± 0.12%, closely matching the predicted value of 83.91%. Characterisation further confirmed the cross-linking action between CS and PVA, while the inclusion of OEO enhanced the antimicrobial activity of the composite film. These findings suggest incorporating OEO into composite packaging films holds considerable potential for enhancing food packaging applications.

The food industry is always looking for ways to innovate in elaborating and packaging food products to ensure the consumer receives the highest quality. The new proposals include the use of polycaprolactone (PCL), a commonly used biopolymer that is soluble in many organic solvents. The PCL features can be modified by forming blends with other polymers and bioactive molecules to expand their applications in the food industry. For instance, there have been developments in packages and active substances that incorporate microcapsules based on PCL. This review explores the applications of PCL in the food industry, encompassing its role as a biodegradable active package and as an encapsulating agent. The review underscores the potential of this polymer in the context of the food industry.

The study investigated whether omega-3 fatty acids could promote bacterial growth, acid and bile tolerance, and cell adhesion onto Caco-2 cells to develop a multifunctional enteric soft capsule containing probiotics and omega-3 fatty acids. The probiotic strains used were Enterococcus faecium IDCC 2102 and Bacillus coagulans IDCC 1201. Supplementation with omega-3 fatty acids did not significantly affect the growth and viability of either strain at lower concentrations (i.e. 0.5–1.0 w/w %). In comparison, the adhesion ability to Caco-2 cells of both strains was significantly increased (up to 107.5%). Furthermore, Bacillus coagulans IDCC 1201 [1 × 10¹⁰ CFU (colony forming unit) per capsule] contained together with omega-3 fatty acids (600 mg per capsule) in the enteric soft capsules showed a stability of over 95% during 12 months of storage at room temperature, which was similar to that of unencapsulated lyophilised probiotics. Thus, these results indicate that multifunctional food supplements in the form of enteric soft capsules are feasible.

The technological quality of the protein fraction of wheat white flour (WW) was determined by the lactic acid Solvent Retention Capacity and by the Gluten Performance Index (LA-SRC and GPI; AACC method 56-11.01). Parallelly, Perten's standard Gluten Index test (GI; AACC method 38-12.02) was performed with that wheat control. Consequently, the same methods were applied to 9 bi-composite blends mixed at ratios of 90 : 10, 80 : 20, 70 : 30, 60 : 40, 50 : 50, …, and 10 : 90 as WW replacement with one of the rye bread flours (RB), and the RB control itself. Unlike successful measurements in the case of the LA-SRC and GPI, washing gluten from the first 90 WW : 10 RB blend led to the clogging of the Glutomatic sieve, likely due to the interaction of wheat gluten with rye arabinoxylans. The discrepancy induced the development of a modification of the standard GI procedure; clogging was avoided by precipitating flour and centrifuging the swollen solid from suspension, similarly like in the SRC method. The settled residue transported to a standard sieve cassette was secondly centrifuged in the original apparatus Perten CF2015. The weighing of the overflow and underflow of the sieve and the calculation of the results were performed according to the original GI method. For the WW control, the standard GI value was 90% and the modified Gluten Index value (GI_modif) was 82%. As expected for WW-RB counterparts, the higher the portion of rye in the bi-composite blend, the lower the value of the GI_modif. For the 50 WW : 50 RB blend and the RB itself, the GI_modif values were 47% and 18% (the GPI values 0.66, 0.45, and 0.39, respectively). On the contrary, the LA-SRC demonstrated a convex course (118, 104, and 123%, respectively). In the plane of the principal components (PC), namely PC1 and PC2, the variables related to gluten quality formed 4 groups as a function of the stepwise change in the mixing ratio of WW and RB: i) flour protein content, GPI, and GI_modif; ii) LA-SRC; iii) dietary fibre content and ash content; iv) water, sucrose, and sodium carbohydrate SRCs. However, the modified test procedure should be revised in wheat varieties characterised by a wider spectrum of protein quality, mixed with different types of rye flour (especially wholegrain one).

Determining gallic acid in honey can provide information for assessing the nutritional value and tracing the source of honey. However, the complex matrix of honey and the low content of gallic acid may hamper the detection. Therefore, it is important to select an appropriate sample preparation method. This work established an air-assisted dispersive micro-solid phase extraction combined with a high-performance liquid chromatography method to determine gallic acid in honey. Zinc/nickel/aluminium layered double hydroxides were selected as the adsorbent to extract gallic acids in diluted honey samples. Under air-assisted extraction, the adsorbents adsorbed gallic acid in honey via anion exchange. Subsequently, the isolated adsorbents were dissolved in a 1% phosphoric acid solution. A high-performance liquid chromatography-UV-Vis detector was used for gallic acid detection. Under the optimised conditions, gallic acid showed good linearity over the concentration range of 0.005–10.0 mg·L^–1 with a coefficient of determination greater than 0.999. The detection limit and quantification limit were 13.5 and 45 ng·g^–1, respectively. The recoveries were 89.8–93.4%, with the intra-day and inter-day relative standard deviations in the range of 0.71–1.17% and 0.76–1.27%, respectively. The method possesses the advantages of simplicity, rapidity, economy and environmental friendliness and is suitable for detecting gallic acid in honey.

The present study investigated the properties and antimicrobial activity of silver nanoparticles synthesised through a green method using Salvia officinalis. Extracts were obtained from sage at two different temperatures, and these extracts were then used to synthesise silver nanoparticles through a reaction with AgNO₃. The characteristics of resulting silver nanoparticles and their antimicrobial effects on foodborne pathogenic bacteria were examined. During the synthesis, the colour of the silver nanoparticle solution changed from yellow to dark brown, and a significant absorbance peak was observed at 360 nm. The sizes of the synthesised silver nanoparticles were found to be 53.77 and 57.08 nm for the two different extraction temperatures, respectively. The nanoparticles exhibited spherical-rod shapes with silver contents of 83.91% and 84.38% and crystal sizes of 37.15 nm and 34.81 nm, corresponding to the two temperatures. The reduction of silver ions involved functional groups like C=C or C=O. The antimicrobial activity of the synthesised silver nanoparticles was evaluated at concentrations of 10 and 25 mg·mL^–1 using the paper disc method against several foodborne pathogenic bacteria. Notably, the sage extract displayed antimicrobial efficacy against Salmonella Typhi, Listeria monocytogenes, and Staphylococcus aureus. However, no significant antimicrobial effect was observed against Escherichia coli O157:H7.

In this study, volatile compounds from Cinnamomum cassia Presl. leaves from different regions of China were identified using gas chromatography coupled with mass spectrometry (GC-MS) and Fourier-transform infrared (FTIR) spectroscopy combined with chemometrics. The results showed that the essential oil yields greatly varied across regions, with the density of oil cells at the accumulation and saturation stages playing a key role in this yield. GC-MS analysis revealed a higher content of trans-cinnamaldehyde in samples from the Xijiang River basin (No. 1–8) than in those from Baise Guangxi (No. 9). Variable importance in projection analysis identified five differential marker components for assessing the geographical origin of C. cassia leaves: trans-cinnamaldehyde, acetophenone, cis-cinnamaldehyde, camphor, and α-thujene. Hierarchical cluster analysis, similarity evaluation, and principal component analysis from FTIR fingerprinting indicated that essential oil compositions of samples No. 1–6 from the Xijiang River basin were closely related. In contrast, the Baise sample (Western Guangxi) significantly differed from the other eight, likely due to the geographical distance. Our results indicate that the methods employed are effective for determining the geographical distribution and assessing the quality of raw cinnamon in herbal medicine.

Anthocyanins have received an increased attention not only because of its antioxidant activity; but because fortification of food products by minerals is important due to the lack of some minerals in population. The addition of these minerals can affect the sensorial and nutritional composition of food. The influence of calcium fortification on anthocyanins and colour changes in strawberry puree were assessed by accelerated storage test. The quantification of anthocyanins was performed by high-performance liquid chromatography with diode-array detection (HPLC-DAD) and colour changes were measured spectrophotometrically (CIE L* – lightness, a* – redness, b* – yellowness). The kinetical parameters (velocity constants and activation energies) were calculated. The activation energies of degradation of anthocyanins were calculated as pelargonidin-3-glucoside (26.24 ± 0.57, 21.18 ± 1.07, and 24.53 ± 1.33 kJ·mol^–1), cyanidin-3-glucoside (16.10 ± 0.96, 11.61 ± 0.74, and 13.34 ± 1.72 kJ·mol^–1), and pelargonidin-3-rutinoside (8.91 ± 0.17, 7.39 ± 0.98, and 8.23 ± 1.72 kJ·mol^–1) of the control sample, calcium carbonate and calcium citrate respectively. The results showed that the addition of calcium salt had a statistically significant (P ≤ 0.05) effect on the degradation of anthocyanins.

This study aimed to obtain buckwheat bread by adding whole buckwheat to the white bread formulation in groat and flour form. The addition was made in different proportions (0, 10, 20, and 30%) according to the principle of substitution. Buckwheat addition, as groat, increased the bread's hardness to a great extent. Moisture analysis results indicated that the buckwheat additive can increase the water-holding capacity and may extend the shelf life, especially in flour form. The samples' antioxidant activities and phenolic content significantly increased when the addition was made as flour. All buckwheat-added samples had lower volume values than control samples. Buckwheat addition caused an increase in volatile components such as phenylethanol and benzylalcohol. As a result of sensory analysis, using buckwheat as flour and groat positively affected breadmaking. Considering the samples' nutritional and sensory properties, the combination in which 20% buckwheat flour is added to the white bread formulation is the most appropriate use.