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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.

The aim of this research was to quantify the bioactive compounds; antioxidant, antibacterial, and antihypertensive capability of different cahuiche (Vaccinium leucanthum Schltdl.) extracts in vitro. Aqueous, ethanolic, and methanolic extracts were obtained from cahuiche berries (Vaccinium leucanthum Schltdl.). Total phenols, flavonoids (quercetin and catechin), and anthocyanins contents were determined, and antioxidant activity was also determined using ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic) acid] and DPPH (2,2-diphenyl-1-picrylhydrazyl), antibacterial activity, and antihypertensive potential, using angiotensin I-converting enzyme (ACE) inhibitor activity (%) in vitro. Methanolic extract showed the highest total phenols (1187.88 ± 87.48 mg gallic acid equivalents), catechin (372.17 ± 35.23 mg catechin equivalents), anthocyanins (578.89 ± 38.5 mg cyanidin-3-glucoside equivalents), ABTS (98.26 ± 0.00%) and DPPH (44.06 ± 3.95%) antioxidant activity, and ACE inhibitor activity of 80.20 ± 2.46%. All extracts presented antibacterial activity against Staphylococcus aureus (ATCC 25923) and Listeria monocytogenes (ATCC 19115) with inhibitor zones of > 11 and 13 mm, respectively. Cahuiche berries are potentially an ideal food or functional ingredient due to their biological activities as natural antihypertensive and antibacterial agent, and high bioactive compound contents.

An unstructured mathematical model is proposed to describe the fermentation kinetics of growth, lactic acid production, pH and sugar consumption by Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 (National Bank for Industrial Microorganisms and Cell Cultures, Sofia, Bulgaria) as a function of the buffering capacity and initial dry matter concentration of pretreated biomass of Spirulina platensis (Arthrospira platensis) ('Simbiotex' Ltd., Sofia, Bulgaria) in the culture media. Initially the experimental data of L. delbrueckii subsp. bulgaricus WDCM 00102 fermentations in algae-based media with different buffering capacities and dry matter concentrations were fitted to a set of primary models. Later the parameters obtained from these models were used to establish mathematical relationships with the independent variables tested. The models were validated with 6 fermentations of L. delbrueckii subsp. bulgaricus WDCM 00102 in different algae-based media. In most cases, the proposed models adequately describe the biochemical changes taking place during fermentation and are a promising approach for the formulation of algae-based probiotic foods.

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.

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.

The potential of lotus seed paste (LSP) as a fat substitute in pork patties was investigated. Pork patties were prepared by substituting varying levels of fat (0, 20, 40, and 60%) with LSP. LSP addition increased moisture while reducing fat content. Compared to control, LSP-added pork patties had significantly higher thiobarbituric acid reactive substances, L* values and microbial counts (P < 0.05), but lower thawing, centrifugal, and cooking losses, and diameter reduction. Furthermore, LSP incorporation enhanced hardness, springiness, chewiness and adhesiveness of the patties. Patties with 60% fat replacement by LSP had the highest b* value and cohesiveness, and the lowest a* value. Substituting 40% or more fat significantly improved the colour, taste, texture and overall acceptability of pork patties (P < 0.05).

High-pressure processing (HPP) represents a promising alternative to conventional Holder pasteurisation (HoP) used by human milk banks worldwide. The objective of this study was to identify whether the HPP would achieve the same or better retention of the content of selected analytes than the HoP. Samples collected from 15 breast milk donors were processed in four ways: i) no treatment; ii) HoP; iii) HPP in cycles (350 MPa, 4 cycles); iv) continuous HPP (350 MPa, 20 min). The content of secretory immunoglobulin A (sIgA), lactoferrin and lysozyme was determined using commercially available ELISA kits, and the lipase activity was assessed using an A-lipase activity assay kit. Data were compared statistically using paired t-tests. HoP significantly reduced the content of lysozyme and lactoferrin as well as lipase activity (P < 0.001). Cycled HPP significantly decreased lipase activity (P = 0.002), while continuous HPP led to a significant decrease in lysozyme content (P = 0.001) and lipase activity (P = 0.014). Cycled HPP showed high retention of pretreatment levels of lysozyme – median 99 (88; 99%), lactoferrin – 84 (66; 105%), and sIgA content – 83 (28; 117%). Among the studied treatment regimens, the best preservation of initial levels of bioactive components was achieved using HPP at 350 MPa in cycles.

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.

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.

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.

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.

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.

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.

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.

This study investigates the effect of varying concentrations of potato fibre (PF) (1, 2, and 3%) on wheat flour (WF) dough rheological properties and the resultant pan bread quality. Chemical analysis, physical characteristics (weight, loaf volume, and specific volume), and colour attributes were estimated to assess bread quality. The impact of PF on bread sensory evaluation was estimated. The addition of PF significantly affected the properties of the dough. Moreover, the data indicated a substantial increase in water absorption (P ≤ 0.05) from 57.2% for the control to 65.5, 73.3, and 77.6% with the addition of 1, 2, and 3% PF to WF, respectively. Protein, crude fibre, and ash levels significantly increased (P ≤ 0.05) with higher PF ratios. Moisture and carbohydrate contents were markedly reduced (P ≤ 0.05). The specific volume considerably decreased from 3.15 cm³·g^–1 in the control to 2.9, 2.74, and 2.53 cm³·g^–1 with the addition of 1, 2, and 3% PF to WF, respectively. All replacement samples exhibited no significant alterations (P ≤ 0.05) in L* values and substantially (P ≤ 0.05) increased values of yellowness (b*) in all fortified samples relative to the control. Sensory assessments revealed that PF can be incorporated into WF at concentrations of 1% and 2% without compromising the overall acceptability of bread compared to the control.

This research work evaluated some engineering properties of breadfruit starch flour following standard procedures with the aim of providing engineering data that would help its usage in food processed industries. Starch was extracted from matured breadfruit fruits, modified using acid and engineering properties were examined following standard procedures. Results of moisture contents, loose and packed bulk densities, density ratio and porosity were ranged from 8.23–9.13% dry basis (DB); 0.44–0.51 g·mL–1; 0.60–0.66 g·mL–1; 70.01–80.14% and 19.87–29.99%, respectively. Similarly, Carr index values ranged from 19.44–30.61% and Hausner ratio values ranged from 1.25–1.43, indicating that the flour samples investigated had poor (native), fair (modified) and good (potato) flow properties, using Carr index standard. Amylose, amylopectin and amylose-amylopectin ratio contents values ranged from 21.52–29.77%; 70.23–78.48% and 0.28–0.42%, respectively. Also, the flour samples thermal properties values using Differential Scanning Calorimeter (DSC) ranged from 106.4–129.09 °C; 31.93–78.36 °C; 106.2–175.75 °C; 214.90–278.6 J·g–1; 35.5–148.82 °C; 2.26–10.95 J·g–1·K–1; 0.305–3.0 (×10–6) W·m–1· °C–1, and 0.095–1.32 (×10–6) m2·s–1 for peak temperature, onset temperature, end temperature, enthalpy, temperature range, specific heat capacity, thermal conductivity and thermal diffusivity, respectively. Viscosity values as influenced by concentration and temperature ranged from 25.8–149 mPas for native starch and 41.9–109.6 mPas for modified starches. Hence, this research work provides engineering data that would help in process control, process design and bulk handling of breadfruit starch flour so as to promote its usage in food process industries.

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.

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.

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.

Drying is an essential food preservation method, improving product shelf life and quality while reducing transportation and storage costs. This study evaluated the drying kinetics of bitter gourd slices under halogen drying conditions using both traditional empirical models (Page, Midilli, Logarithmic, Peleg, and Two-Term) and the machine learning-based random forest (RF) model. Experiments were conducted at 60 °C, 65 °C, and 70 °C with slice thicknesses of 3, 5, and 7 mm. Model performance was assessed using the coefficient of determination (R²), root mean square error (RMSE) and mean absolute percentage error (MAPE). The results show that the RF model demonstrated the highest accuracy, with an average R² of 0.9826, the lowest RMSE (0.0655), and MAPE (1.40 %). Its ability to capture non-linear drying behaviour made it the most reliable model. The Midilli model was the best-performing traditional model, with an average R² of 0.9851, but its accuracy declined for thicker slices and higher temperatures. Logarithmic and Peleg models exhibited significant errors, particularly during the mid-to-late drying phases. The results highlight RF's robustness and adaptability, outperforming traditional models in handling complex drying dynamics.

The current investigation was done to study the impact of adding banana peel powder (BPP) and treatment with microbial transglutaminase (MTGase) on the structure, physicochemical, antioxidant, and sensory qualities of yoghurt prepared from camel milk powder during cold storage. BPP analysis showed that it contained high amounts of total phenolics, which were accompanied by strong antioxidant activity. When employed alone or with BPP, MTGase polymerises yoghurt proteins, forming a structure with a high molecular weight above the stacking gel and lacking pores. The levels of protein, total phenolic compounds (TPC), total solids, ash, and antioxidant activity (DPPH – 2,2-diphenyl-1-picrylhydrazyl) increased after the addition of BPP to yoghurt, even after 21 days of storage. Adding BPP to yoghurt initially decreased thiobarbituric acid reactive substances (TBARS) levels, which then increased with the storage time. Yoghurt made with BPP and treated with MTGase was more stable with enhanced physicochemical, antioxidant, and sensory qualities during storage when compared to yoghurt made with MTGase alone. The results of the study demonstrated that MTGase is capable of cross-linking yoghurt proteins and that BPP can be applied as a stabiliser, antioxidant, and functional component in yoghurt production.

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.

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.

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.

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.

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

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

This study evaluated the quality changes of fresh-cut potatoes during storage by treating with different concentrations of tea polyphenol (0.125, 0.25, 0.5, and 1.0 g·L^–1). During the storage, the ∆E value (colour change of fresh-cut potatoes), browning degree, chewiness, malondialdehyde (MDA) content, polyphenol oxidase (PPO) and peroxidase (POD) activity gradually increased. But the hardness and elasticity first increased and then decreased. Compared with the control, the tea polyphenol treatment could effectively inhibit the increase of ∆E value, browning degree, chewiness, MDA content, PPO and POD activity of potato slices, and delay the decrease of slice hardness, elasticity and brittleness in the later storage period. Among them, 0.25 g·L^–1 tea polyphenol has the best effect. It can maintain the colour of fresh-cut potatoes, inhibit the increase of PPO and POD active enzyme activities, reduce the production of browning substances, and improve the storage quality of fresh-cut potatoes.

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.

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