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1 pages, 144 KiB

Open AccessEditorial

Statement of Peer Review

by Arun K. Bhunia

Biol. Life Sci. Forum 2024, 40(1), 55; https://doi.org/10.3390/blsf2024040055 - 17 Apr 2025

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Abstract

In submitting conference proceedings to Biology and Life Sciences Forum, the volume editors of the proceedings certify to the publisher that all papers published in this volume have been subjected to peer review administered by the volume editors [...] Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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5 pages, 236 KiB

Open AccessProceeding Paper

Health-Promoting Effects of Goji Berries (Lycium barbarum): A Literature Overview

by Michele Antonelli and Davide Donelli

Biol. Life Sci. Forum 2024, 40(1), 1; https://doi.org/10.3390/blsf2024040001 - 11 Dec 2024

Cited by 2 | Viewed by 2738

Abstract

This literature overview examines the findings of meta-analyses investigating the health impacts of Goji berries and their derivatives. The aim was to provide a synthesis of available evidence regarding the potential benefits of Goji berries in various health parameters. A literature search (conducted [...] Read more.

This literature overview examines the findings of meta-analyses investigating the health impacts of Goji berries and their derivatives. The aim was to provide a synthesis of available evidence regarding the potential benefits of Goji berries in various health parameters. A literature search (conducted in April 2024) yielded 1288 research items, from which five meta-analyses met the inclusion criteria. The included studies varied in the number of clinical trials, ranging from 4 to 10, with participant numbers spanning from 161 to 548. Participants predominantly comprised healthy individuals or those with metabolic disorders. Goji berries were administered orally in forms such as fruit juice, dried products (up to 90 g/day), or polysaccharide extracts, with dosages ranging from 120 mL daily for juice to 150–300 mg daily for polysaccharide extracts. Intervention durations varied from 2 weeks to 3 months. Results indicated favorable effects of Goji berries and their derivatives on lipid profile (elevation of HDL cholesterol levels by approximately 10–15 mg/dL), glucose metabolism (reduction of fasting glucose concentrations by around 7–6 mg/dL), oxidative stress, and quality of life, including an anti-fatigue effect. However, no significant effects were observed on body weight or blood pressure. In conclusion, this review suggests that Goji berries may offer potential health benefits, particularly in improving lipid and glucose metabolism, and reducing oxidative stress. However, further research is warranted to elucidate the full extent of their effects, ensuring evidence-based recommendations for clinical practice. Standardization of study methodologies and adherence to reporting guidelines are crucial for advancing knowledge in this field. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

10 pages, 1640 KiB

Open AccessProceeding Paper

Lamiaceae Plants and Cardiovascular Health: A Patent-Driven Path to Functional Foods

by Reda El Boukhari and Ahmed Fatimi

Biol. Life Sci. Forum 2024, 40(1), 2; https://doi.org/10.3390/blsf2024040002 - 12 Dec 2024

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Abstract

The Lamiaceae family of medicinal plants holds immense promise in the development of functional foods aimed at preventing and treating cardiovascular diseases (CVDs). These plants are rich in bioactive compounds, such as phenolic acids, flavonoids, and terpenoids, which act as potent enzyme inhibitors [...] Read more.

The Lamiaceae family of medicinal plants holds immense promise in the development of functional foods aimed at preventing and treating cardiovascular diseases (CVDs). These plants are rich in bioactive compounds, such as phenolic acids, flavonoids, and terpenoids, which act as potent enzyme inhibitors and exhibit strong antioxidant, anti-inflammatory, and antihyperlipidemic properties. Key phenolic compounds, such as rosmarinic acid and caffeic acid, along with flavonoids like luteolin, apigenin, and quercetin, contribute to these health benefits. Essential oils derived from Lamiaceae species have demonstrated diverse biological activities, including vasorelaxant, thrombolytic, and cytotoxic effects, making them valuable in nutraceutical formulations. This study analyzes and investigates global patent trends related to Lamiaceae plants targeting cardiovascular health, focusing on applications in nutraceuticals and functional foods. Using patent databases, we examine the technological landscape, identify leading applicants, and evaluate the geographical distribution of innovations. Our analysis reveals a notable increase in patent filings since the late 1970s, peaking in 2007, indicating a growing interest in leveraging Lamiaceae plants for cardiovascular health. Tianjin Tasly Pharmaceuticals Co., Ltd. emerges as a leading applicant, reflecting active engagement by pharmaceutical companies alongside independent researchers and organizations. Geographically, China leads patent activity, followed by the United States and Europe, underscoring global interest and market potential. Key International Patent Classification (IPC) codes identified include A61K36/53 (Lamiaceae extracts), A61P9/00 (cardiovascular drugs), and A61P9/10 (treatments of ischemic or atherosclerotic diseases). These findings highlight the therapeutic and commercial relevance of Lamiaceae bioactives, offering insights into their potential in advancing cardiovascular health and shaping the future of the functional food and nutraceutical industries. Full article

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8 pages, 1589 KiB

Open AccessProceeding Paper

A Case Study About the Perception of Food Safety in Consumers of Fresh Produce from Local and Small Farmers in the North of Portugal

by Ariana Macieira and Paula Teixeira

Biol. Life Sci. Forum 2024, 40(1), 3; https://doi.org/10.3390/blsf2024040003 - 19 Dec 2024

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Abstract

Consumption of fruit and vegetables from small and local producers has increased over the years, as a result of the benefits linked to this supply chain. As consumption has increased, there has also been a rise in foodborne outbreaks associated with this type [...] Read more.

Consumption of fruit and vegetables from small and local producers has increased over the years, as a result of the benefits linked to this supply chain. As consumption has increased, there has also been a rise in foodborne outbreaks associated with this type of market. Consumers are increasingly concerned about the food they eat and how it is produced. This type of market allows consumers to access such information more easily and directly, fostering a closer connection between producers and end consumers. But is food safety one of their concerns? The aim of this study was to understand what these consumers think about food safety in general and in relation to this type of market. A survey was conducted in the North of Portugal among consumers of fresh produce from local and small farmers to assess their awareness of food safety in fresh produce and their confidence in the products they consume. Only 25% of respondents admitted to having little knowledge about food safety, 46.9% stated they had a good level of knowledge, and 25% replied that they knew a lot about it. An amount of 50% said they had obtained this information through self-education and 36.4% through professional practice. Moreover, 76.7% did not believe that the products posed a risk to their health, and 16.7% said they did not know whether the products are hazardous or not. The majority of consumers perceived that they have a general knowledge of food safety and believe that the fruit and vegetables they consume from small and local producers do not pose a risk to their health. Given that 50% of consumers have obtained information about food safety on an individual basis, is this information sufficient to help them make informed purchasing decisions? The question remains. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 655 KiB

Open AccessProceeding Paper

Optimization of the Conditioning and Drying Stages of Table Olive By-Products to Obtain New Powdered Ingredients

by Patricia Rus-Fernández and Ana Fuentes

Biol. Life Sci. Forum 2024, 40(1), 4; https://doi.org/10.3390/blsf2024040004 - 24 Dec 2024

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Abstract

The discards from table olive production, mainly defective or out-of-size olives, have the potential to be considered an excellent source of bioactive compounds; however, their high salt content may restrict their use. This work aims to obtain new powdered ingredients derived from table [...] Read more.

The discards from table olive production, mainly defective or out-of-size olives, have the potential to be considered an excellent source of bioactive compounds; however, their high salt content may restrict their use. This work aims to obtain new powdered ingredients derived from table olives by-products. The discards were subjected to a conditioning process comprising washing and pressing stages to reduce the salt and moisture contents. The resulting olive paste was convective-dried at 70 °C up to constant weight. The thin-layer modelling was assessed to explain the drying kinetics. The findings showed up to a 75% salt content reduction with the washing stage in the conditioning. Considering all the conditioning combinations, the drying process of the table olive discards was completed in 5 h. Full article

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5 pages, 1416 KiB

Open AccessProceeding Paper

Inhibition of Migration of SW-480 Cells Induced by Royal Jelly Due to Reduction of β-Catenin

by Milena Jovanović and Dragana Šeklić

Biol. Life Sci. Forum 2024, 40(1), 5; https://doi.org/10.3390/blsf2024040005 - 26 Dec 2024

Viewed by 478

Abstract

Royal jelly (RJ), a natural bee product known for its abundance of bioactive compounds, is often referred to as a “superfood” and has been utilized in alternative medicine for centuries. Numerous studies have highlighted its therapeutic properties, including anticancer activity. A major challenge [...] Read more.

Royal jelly (RJ), a natural bee product known for its abundance of bioactive compounds, is often referred to as a “superfood” and has been utilized in alternative medicine for centuries. Numerous studies have highlighted its therapeutic properties, including anticancer activity. A major challenge in standard cancer therapy is the migration of cancer cells, which leads to metastasis and the formation of secondary tumors with often fatal outcomes. Cancer cell migration is facilitated by the epithelial-to-mesenchymal transition (EMT) and the aberrant activation of the Wnt/β-catenin signaling pathway. A key component of this pathway, the transcription factor β-catenin, regulates the expression of various cellular components that play critical roles in cell motility. This study investigated the antimigratory potential of RJ on the colorectal cancer cell line SW-480 and its effects on β-catenin protein expression. RJ significantly suppressed the motility of SW-480 cells and markedly reduced β-catenin protein levels 24 h after treatment. These findings underscore the potential of RJ as a functional food to regulate colorectal cancer cell motility through modulation of β-catenin, thereby reducing disease aggressiveness. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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9 pages, 535 KiB

Open AccessProceeding Paper

Edible Films with Protein and Bioactive Compounds from Arthrospira sp.

by Valter F. R. Martins, Fátima Poças, Manuela Pintado, Rui M. S. C. Morais and Alcina M. M. B. Morais

Biol. Life Sci. Forum 2024, 40(1), 6; https://doi.org/10.3390/blsf2024040006 - 2 Jan 2025

Cited by 2 | Viewed by 713

Abstract

Arthrospira sp. is an alternative source of protein in the food chain, but it may also be considered a source of phenolic compounds with interesting properties, such as antioxidant and antimicrobial properties. In active packaging, these two properties are essential. In the present [...] Read more.

Arthrospira sp. is an alternative source of protein in the food chain, but it may also be considered a source of phenolic compounds with interesting properties, such as antioxidant and antimicrobial properties. In active packaging, these two properties are essential. In the present work, two extracts were produced: one extract rich in protein and another in bioactives. These two extracts were used in the production of an edible film composed of alginate (2%) + protein extract (0.5%) + bioactive extract (0.25%) with high antioxidant activity: ABTS of 1537.50 ± 191.87 and DPPH of 190.75 ± 15.53 µM TE/mg film. All the edible films produced had good physical properties, such as 100% solubility in water and ethanolic solutions. The films with alginate and protein-rich extract and or without bioactive-rich extract presented lower water vapor permeability—12.28 ± 3.01 g⋅mm⁻²⋅day⁻¹⋅kPa⁻¹ and 14.39 ± 3.64 g⋅mm⋅m⁻²⋅day⁻¹⋅kPa⁻¹, respectively—than the alginate film. In addition, the film with alginate- and protein-rich extract presented an acceptable color. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 578 KiB

Open AccessProceeding Paper

Evaluation of Bacteriostatic Effect of Rosemary and Oregano Essential Oils Against a Non-Pathogenic Surrogate of Salmonella spp. (E. coli ATCC 9637)

by Theodore John Magtalas and Gerieka Ramos Anapi

Biol. Life Sci. Forum 2024, 40(1), 7; https://doi.org/10.3390/blsf2024040007 - 6 Jan 2025

Cited by 1 | Viewed by 785

Abstract

Control of bacterial growth in food is essential to maintaining food quality and safety. The use of food additives is one answer raised to address this problem. However, some synthetic antimicrobial additives pose minor to serious health risks to consumers. Natural antimicrobial additives [...] Read more.

Control of bacterial growth in food is essential to maintaining food quality and safety. The use of food additives is one answer raised to address this problem. However, some synthetic antimicrobial additives pose minor to serious health risks to consumers. Natural antimicrobial additives are potential alternatives to synthetic additives that can control microbial growth without significant health risks. This study evaluated the bacteriostatic effect of rosemary essential oil (REO) and oregano essential oil (OEO) against E. coli ATCC 9637, a non-pathogenic surrogate of Salmonella spp. in culture and in raw chicken breast. Final concentrations of 1.5% REO and 0.15% OEO were added to cultures of E. coli ATCC 9637, and the growth rate was evaluated. Raw chicken breast pieces were dipped in E. coli ATCC 9637 cultures prior to being dipped in 1.5% REO and 0.15% OEO. The chicken samples were then taken at two-day intervals, and the growth of E. coli ATCC 9637 was analyzed. No growth was observed in the cultures after a 24 h incubation period. The chicken samples treated with 1.5% REO resulted in a 0.69 log reduction compared to the positive control, while those treated with 0.15% OEO resulted in a 0.31 log reduction (p < 0.05). This shows that REO and OEO are effective against E. coli ATCC 9637 and have promise as natural antimicrobial agents. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 805 KiB

Open AccessProceeding Paper

The Effect of Adding Degreased Flaxseeds on the Quality of Pork Sausages

by Tomasz Florowski, Anna Florowska, Daria Wodzyńska, Marta Chmiel, Lech Adamczak and Dorota Pietrzak

Biol. Life Sci. Forum 2024, 40(1), 8; https://doi.org/10.3390/blsf2024040008 - 13 Jan 2025

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Abstract

The aim of the study was to assess the effect of adding degreased flax seeds (DFS; 2%, 4%, 6%, and 8%) on the quality of homogenized pork sausages. It was found that the 2% DFS addition to the batter had no effect on [...] Read more.

The aim of the study was to assess the effect of adding degreased flax seeds (DFS; 2%, 4%, 6%, and 8%) on the quality of homogenized pork sausages. It was found that the 2% DFS addition to the batter had no effect on most of the analyzed quality parameters of sausages (i.e., cooking and reheating loss, water activity, pH, L* and a* color parameters, water, protein and fat content, shear and compression force, elasticity, and meat taste). However, a 2% DFS addition resulted in an increase b* color parameter, reduction in the intensity of the meat odor, and the appearance of the odor and taste of flax seeds in the product, as well as a slight deterioration in its overall desirability. The higher the DFS addition, the more pronounced its adverse effect on the product quality, especially its sensory quality. A large addition of DFS to the batter also caused a significant reduction in the shear force of sausages, a reduction in the L* and a* color parameters, and an increase in the pH value. Full article

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6 pages, 214 KiB

Open AccessProceeding Paper

Effects of Germination Periods on Proximate, Mineral, and Antinutrient Profiles of Pearl Millet (Pennisetum glacum) and Grain Amaranth (Amaranth cruentus) Flours

by Samuel Olufemi Owolade, Olufunke Oluseyi Ezekiel and Olaide Ruth Aderibigbe

Biol. Life Sci. Forum 2024, 40(1), 9; https://doi.org/10.3390/blsf2024040009 - 13 Jan 2025

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Abstract

Protein and minerals are central to human diets. This study investigated the effects of germination periods (24 h, 48 h, and 72 h) as a pretreatment process on the nutritional and antinutritional components of pearl millet and amaranth grain flours (28 ± 0.1 [...] Read more.

Protein and minerals are central to human diets. This study investigated the effects of germination periods (24 h, 48 h, and 72 h) as a pretreatment process on the nutritional and antinutritional components of pearl millet and amaranth grain flours (28 ± 0.1 °C). The results showed significant differences (p < 0.05) in the proximate, mineral, and antinutrient factors of the samples. The highest protein content, 8.61% in the millet and 17.37% in the amaranth, was observed after 24 h of germination. Specifically, the protein content in the millet after 24 h of germination, 8.61%, was significantly higher than after 72 h, which was 8.07%, and also higher than in the ungerminated millet flour, which was 7.71%. Furthermore, the concentration of iron (Fe) in the millet after 24 h, 48 h, and 72 h of germination was 4.77 mg/100 g, 4.90 mg/100 g, and 4.96 mg/100 g, while in the amaranth; they were 4.10 mg/100 g, 5.86 mg/100 g, and 5.89 mg/100 g. The iron concentration in the ungerminated millet flour, 3.31 mg/100 g, was significantly lower than what was observed in the germinated millet across the periods. A similar trend was observed in the amaranth. In terms of antinutrients, a notable reduction in their concentration was observed as the germination periods increased. The concentration of phytates in the millet ranged from 0.173 g to 0.836/100 g. However, the phytate concentration significantly decreased from 0.836 g/100 g in the ungerminated millet flour to 0.326 g/100 g, 0.230 g/100 g, and 0.173 g/100 g after 24 h, 48 h, and 72 h of germination, respectively. This study shows the potential influence of germination periods on the quality of grains such as millet and amaranth. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

6 pages, 242 KiB

Open AccessProceeding Paper

Hydrolysates from a Whey Protein Concentrate Are a Promising Functional Ingredient for Diabetes Control via DPP-IV Inhibition

by Selene Isabel Alvarez-Chávez, Itzury Reyes-Ramírez, Luis Guillermo González-Olivares, Jesús Guadalupe Pérez-Flores, Elizabeth Contreras-López, Laura Berenice Olvera-Rosales, Laura García-Curiel and Emmanuel Pérez-Escalante

Biol. Life Sci. Forum 2024, 40(1), 10; https://doi.org/10.3390/blsf2024040010 - 15 Jan 2025

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Abstract

The circular economy has been a strategy for diminishing waste and improving the use of natural resources and energy in different industrial sectors. The food industry is a manufacturing and service sector with few incorporations into sustainable development from the circular economy philosophy [...] Read more.

The circular economy has been a strategy for diminishing waste and improving the use of natural resources and energy in different industrial sectors. The food industry is a manufacturing and service sector with few incorporations into sustainable development from the circular economy philosophy due to the absence of concrete or real scenarios to be carried out. The dairy industry has incorporated some strategies to mitigate the contamination, producing whey concentrate powders and their hydrolysates as alternatives. Thus, the work aimed to produce hydrolysates with antidiabetic functions from the hydrolysis with alcalase and flavourzyme of whey protein concentrate with 80% protein. Dispersions of whey powder were prepared in phosphate buffer at pH = 7.5 and hydrolyzed for 6 h at 60 °C and 130 rpm. The hydrolysates produced maintained an antidiabetic activity between 43% and 52% from dipeptidyl peptidase IV (DPP-IV) inhibition, with the alcalase enzyme slightly better. Thus, the enzymatic process tested on whey protein concentrate generated a promising ingredient for glycemic control. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

7 pages, 883 KiB

Open AccessProceeding Paper

Muffins with Tannat Grape Pomace: A Sustainable Approach to Value-Added Foods

by Valentina Baranda, Lara del Cerro, Valentina Izquierdo, Florencia Paz, Agustina Rodríguez, Victoria Martínez, Victoria Olt, Jessica Báez, Alejandra Medrano and Adriana Maite Fernández-Fernández

Biol. Life Sci. Forum 2024, 40(1), 11; https://doi.org/10.3390/blsf2024040011 - 16 Jan 2025

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Abstract

An abundant byproduct of the Uruguayan winemaking industry, Tannat grape pomace (TGP), has a unique profile of phenolic compounds, making it a great candidate as an ingredient in the formulation of healthy and sustainable foods. The addition of TGP and sweetener to a [...] Read more.

An abundant byproduct of the Uruguayan winemaking industry, Tannat grape pomace (TGP), has a unique profile of phenolic compounds, making it a great candidate as an ingredient in the formulation of healthy and sustainable foods. The addition of TGP and sweetener to a muffin formulation may represent a challenge regarding technological properties. In this work, the objective was to develop potential functional muffins with the nutritional claims of “source of/high in fiber” and “no added sugars”, by incorporating TGP as a source of fiber and bioactive compounds and stevia as a sweetener. For this purpose, a factorial experimental design with central points was assessed by varying TGP and sweetener contents. Color was measured in the muffins by a CieLab system, and texture parameters (hardness, elasticity, cohesiveness, gumminess, and chewiness) were obtained by a texture analyzer. The antioxidant capacity was also assessed by total phenol content (TPC by Folin reaction), ABTS, and ORAC-FL methods. Regarding color parameters, the main results showed lower L values for the muffins with higher TGP content (34.4–35.9, p < 0.05). As for texture parameters, lower hardness values (3170–3655 N) were displayed by muffins with higher TGP content (p < 0.05). Elasticity showed no significant differences between the samples (0.773–0.873), with the exception of one of the formulations with higher TGP content. Cohesiveness values ranged between 0.210 and 0.374. Gumminess and chewiness values were lower for the muffin formulation with higher TGP and stevia contents (694 ± 202 N and 538 ± 182 N). Moreover, antioxidant capacity showed increased TPC values for muffins with higher TGP content when compared to the control muffin (without TGP). Similarly, ABTS and ORAC-FL values were higher for the muffins with higher TGP content (15.26–15.59 and 23.92–25.56 µmol Trolox equivalent (TE)/g samples, respectively). In conclusion, TGP muffins represent a sustainable food with adequate technological properties and enhanced nutritional properties, presenting potential to promote health. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 1690 KiB

Open AccessProceeding Paper

Physicochemical and Functional Value of Lettuce: Effect of Mulching Technique Used During Production on Postharvest Storage

by Roxana E. González, Melisa Lanza Volpe and Verónica C. Soto Vargas

Biol. Life Sci. Forum 2024, 40(1), 12; https://doi.org/10.3390/blsf2024040012 - 20 Jan 2025

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Abstract

Lettuce is one of the most important vegetable crops cultivated worldwide. Mulch or mulching is used to protect the soil surface, create a physical barrier, and provide a more suitable environment for crops. The aim of our work was to evaluate the effect [...] Read more.

Lettuce is one of the most important vegetable crops cultivated worldwide. Mulch or mulching is used to protect the soil surface, create a physical barrier, and provide a more suitable environment for crops. The aim of our work was to evaluate the effect of different mulching techniques and test their effect on the morpho-physiological performance and nutritive value of Iceberg lettuce plants, and their changes during postharvest storage. Mulching soil treatments had a significant impact on biometric measurements such as yield, physicochemical values, and functional value in lettuce heads. Organic mulch had the best result, improving the bioactive compounds in lettuce. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 1280 KiB

Open AccessProceeding Paper

Cultivated Mushrooms: A Comparative Study of Antioxidant Activity and Phenolic Content

by Mafalda Silva, Manuela Lageiro, Ana Cristina Ramos, Fernando H. Reboredo and Elsa M. Gonçalves

Biol. Life Sci. Forum 2024, 40(1), 13; https://doi.org/10.3390/blsf2024040013 - 20 Jan 2025

Viewed by 955

Abstract

This study compares the total phenolic content (TPC) and antioxidant activity (DPPH, ABTS, and FRAP assays) of methanolic extracts from five cultivated mushroom species: Lentinula edodes (LE), Pleurotus ostreatus (PO), Agaricus bisporus (AgW and AgB), and Hericium erinaceus (HE). Phenolic profiles were analyzed [...] Read more.

This study compares the total phenolic content (TPC) and antioxidant activity (DPPH, ABTS, and FRAP assays) of methanolic extracts from five cultivated mushroom species: Lentinula edodes (LE), Pleurotus ostreatus (PO), Agaricus bisporus (AgW and AgB), and Hericium erinaceus (HE). Phenolic profiles were analyzed by HPLC. AgW demonstrated the highest TPC (46.2 mg GAE/100 g FW) and superior antioxidant activity in DPPH and FRAP assays, highlighting its phenolic compounds as the primary contributors. Catechin and hydroxybenzoic acid were identified as species-specific phenolics in PO and AgW, respectively, contributing to their antioxidant potential. These findings underscore the diversity of antioxidant mechanisms in mushrooms and their potential as natural sources of bioactive compounds. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 3280 KiB

Open AccessProceeding Paper

Human-Related Microsporidian Spores in Farm Chickens from Makeni, Sierra Leone

by Umar Anjum, Sergio Llorens-Berzosa, Raoul E. Guetiya Wadoum, Fernando Izquierdo, María de los Ángeles Peña, Ethel Ukaegbu and Antonio Peña-Fernández

Biol. Life Sci. Forum 2024, 40(1), 14; https://doi.org/10.3390/blsf2024040014 - 15 Jan 2025

Viewed by 337

Abstract

The aim of this paper is to study the presence and temporal variation/distribution of microsporidian species (Enterocytozoon bieneusi and Encephalitozoon spp.) in chickens from different farms in Bombali district (Sierra Leone). Fresh faecal samples were collected from twenty chickens in April 2019, [...] Read more.

The aim of this paper is to study the presence and temporal variation/distribution of microsporidian species (Enterocytozoon bieneusi and Encephalitozoon spp.) in chickens from different farms in Bombali district (Sierra Leone). Fresh faecal samples were collected from twenty chickens in April 2019, while twelve were collected in Summer 2022. Six faecal samples gave positive results microscopically (spores of Encephalitozoon spp. were observed in five samples, and E. bieneusi in one). Five samples from 2019 were found to be positive by molecular methods: two E. intestinalis and E. hellem, and one E. bieneusi; meanwhile, ten samples from 2022 were positive for spores of the genus Encephalitozoon, specifically from eight chicken. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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9 pages, 704 KiB

Open AccessProceeding Paper

Utilization of Ultrasonic-Assisted Extraction for Bioactive Compounds from Floral Sources

by Sepidar Seyyedi-Mansour, Pauline Donn, Maria Carpena, Franklin Chamorro, Paula Barciela, Ana Perez-Vazquez, Ana Olivia S. Jorge and Miguel A. Prieto

Biol. Life Sci. Forum 2024, 40(1), 15; https://doi.org/10.3390/blsf2024040015 - 21 Jan 2025

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Abstract

This systematic review aims to evaluate the effectiveness of ultrasound-assisted extraction (UAE) for obtaining bioactive compounds from floral sources, emphasizing its potential application in the pharmaceutical and food industries. As a “green extraction” technique, UAE minimizes use of organic solvents, energy consumption, and [...] Read more.

This systematic review aims to evaluate the effectiveness of ultrasound-assisted extraction (UAE) for obtaining bioactive compounds from floral sources, emphasizing its potential application in the pharmaceutical and food industries. As a “green extraction” technique, UAE minimizes use of organic solvents, energy consumption, and extraction time, making it a sustainable alternative to traditional extraction methods. On the other hand, flowers serve as a valuable reservoir of bioactive compounds. Appropriate experimental strategies are necessary to maximize the yield of bioactive compound recovery. The increasing use of floral sources in manufacturing dietary supplements and functional foods, coupled with rapid advancements in these sectors, indicates significant potential for the application of UAE. Its effectiveness is influenced by a multitude of factors, including operational variables and the matrix effect, both of which have the potential to impact the molecular structures of the specific compounds being targeted. In flowers, these compounds usually entail active secondary metabolites such as polyphenols. Hence, it is imperative to establish the optimal experimental parameters. A comprehensive literature review was conducted, covering studies from 2000 to 2024. Electronic databases including PubMed, ScienceDirect, Web of Science, and Scopus were searched for peer-reviewed articles using keywords such as “Ultrasound-assisted extraction”, “bioactive compounds”, “flowers”, and “extraction optimization”. Results indicate that UAE significantly enhances the yield of bioactive compounds, such as polyphenols, with extraction efficiencies reaching up to 95% under optimal conditions. The findings also highlight the importance of parameter optimization, as variations in solvent concentration and ultrasonic intensity can affect the structural integrity of extracted compounds. In conclusion, this communication has emphasized the significance of UAE technologies and presented recent research and updated data on their contribution to obtaining bioactive compounds from plant-based materials, particularly flowers. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 655 KiB

Open AccessProceeding Paper

Innovative Technologies to Increase Bioactive Compounds in Carrots of the Chantenay Variety

by Diego Ricardo Gutiérrez, Silvana Cecilia Ruiz, Julio Federico Benites and Silvia del Carmen Rodriguez

Biol. Life Sci. Forum 2024, 40(1), 16; https://doi.org/10.3390/blsf2024040016 - 21 Jan 2025

Viewed by 469

Abstract

Carrots have become a functional food ingredient, providing various nutraceuticals such as carotenoids and phenols. The application of stress by cutting followed by incubation and UV-C radiation would induce a higher accumulation of bioactive compounds which would benefit the obtaining of a carrot [...] Read more.

Carrots have become a functional food ingredient, providing various nutraceuticals such as carotenoids and phenols. The application of stress by cutting followed by incubation and UV-C radiation would induce a higher accumulation of bioactive compounds which would benefit the obtaining of a carrot flour to be used as a new food ingredient with improved functional properties. In this work, the effect of cutting (shredding) and different doses of UV-C radiation on the content of phenolic compounds and antioxidants, as well as the color of carrots of the Chantenay variety produced in Santiago del Estero, Argentina, was evaluated. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 1440 KiB

Open AccessProceeding Paper

Development of Lentil Aquafaba-Based Food Emulsions with Xanthan Gum or Pregelatinized Corn Starch as Stabilizers

by Valentyna Dehtiar, Anastasiia Sachko, Anna Radchenko, Olha Hrynchenko and Sergey Gubsky

Biol. Life Sci. Forum 2024, 40(1), 17; https://doi.org/10.3390/blsf2024040017 - 22 Jan 2025

Viewed by 616

Abstract

Currently, there is an increasing trend towards the use of legumes aquafaba-based emulsions for food applications. In this study, emulsions containing 30 and 60% sunflower oil with lentil aquafaba (LA) were developed, and xanthan or pregelatinized corn starch were added as stabilizers. Preliminary [...] Read more.

Currently, there is an increasing trend towards the use of legumes aquafaba-based emulsions for food applications. In this study, emulsions containing 30 and 60% sunflower oil with lentil aquafaba (LA) were developed, and xanthan or pregelatinized corn starch were added as stabilizers. Preliminary studies of lentil technological properties enabled the optimization of aquafaba production, achieving a dry matter content of 5.5% and a protein concentration of 1.1%. Emulsions with 0.5 and 0.8% aquafaba lentil protein without and with the addition of xanthan gum (0.1 and 0.2%) or starch (1 and 2%) were studied. Increasing the xanthan and starch content resulted in an increase in the average droplet size for emulsions with 30% oil and a decrease in the values for emulsions with 60% oil. For emulsions with a lower oil content, there was a visual instability over time with the addition of starch, which led to emulsion degradation. Rheological studies made it possible to classify the samples as a non-Newtonian fluid with a pseudoplastic flow pattern. The stability of the emulsions was observed due to an increase in the viscosity of the continuous phase due to the inclusion of the stabilizer. The influence of the nature of the stabilizer on this process is confirmed by calculations using various rheological models. Food emulsions obtained using lentil aquafaba are a promising ingredient in the development of emulsion food formulations. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 781 KiB

Open AccessProceeding Paper

Use of Tomato By-Products Encapsulates to Enrich Vegetable-Based Products: A Cucumber Beverage

by Laleh Mozafari, Lorena Martínez-Zamora and Francisco Artés-Hernández

Biol. Life Sci. Forum 2024, 40(1), 18; https://doi.org/10.3390/blsf2024040018 - 24 Jan 2025

Viewed by 515

Abstract

Food industries generate tomato by-products rich in health-promoting compounds, which can be extracted and encapsulated for use in food products. This study aimed to fortify cucumber juice with encapsulated tomato by-products rich in carotenoids and assess its shelf life. The encapsulated tomato by-product, [...] Read more.

Food industries generate tomato by-products rich in health-promoting compounds, which can be extracted and encapsulated for use in food products. This study aimed to fortify cucumber juice with encapsulated tomato by-products rich in carotenoids and assess its shelf life. The encapsulated tomato by-product, prepared by spray-drying with maltodextrin and inulin, was added to cucumber juice (5 g L⁻¹). The total antioxidant capacity (TAC) and microbial load were monitored for 3 weeks at 4 °C. High hydrostatic pressure (HHP) treatment improved the TAC by ~25% and reduced the microbial load by ~69%. No significant sensory or physical changes were observed, suggesting fortification enhances beverage health benefits during refrigeration. Full article

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8 pages, 244 KiB

Open AccessProceeding Paper

Screening of Lactic Acid Bacteria Isolated from Foods for Interference with Bacterial Quorum Sensing Systems

by Dimitra Kostoglou and Efstathios Giaouris

Biol. Life Sci. Forum 2024, 40(1), 19; https://doi.org/10.3390/blsf2024040019 - 5 Feb 2025

Viewed by 476

Abstract

Quorum sensing (QS) is a cell-to-cell communication mechanism through which microorganisms can sense their population density and adjust their physiology by producing and detecting small signaling molecules called autoinducers (AIs). QS influences various aspects of microbial physiology, including virulence and pathogenesis by bacterial [...] Read more.

Quorum sensing (QS) is a cell-to-cell communication mechanism through which microorganisms can sense their population density and adjust their physiology by producing and detecting small signaling molecules called autoinducers (AIs). QS influences various aspects of microbial physiology, including virulence and pathogenesis by bacterial pathogens, biofilm formation, sporulation, antimicrobial resistance, etc. Lactic acid bacteria (LAB) have been used for centuries in food fermentation to improve sensory and nutritional profiles and preserve against spoilage and pathogenic microflora. This study investigated the potential of foodborne LAB of various genera, including Lactococcus, Lactobacillus, Leuconostoc, Streptococcus, and Enterococcus, to interfere with the QS system of bacterial pathogens. For this, cell-free supernatants (CFSs) of 89 LAB foodborne isolates were collected by centrifugation following a 20 h culture (at 30 °C) in quarter-strength Brain Heart Infusion (BHI) broth. The pH of all CFSs was adjusted to 6.5 and sterilized by filtration. The anti-QS activity of the sterilized and neutralized CFSs was initially screened using the biosensor strains Chromobacterium violaceum 026 and Agrobacterium tumefaciens NTL4 (pZLR4) through an agar well diffusion assay that can detect the inhibition of the QS system that is based on acylated homoserine lactones (AHLs), which are used as AIs by Gram-negative bacteria. Additionally, all the CFSs were also screened for interference with the autoinducer 2 (AI-2) QS system that is mostly used for interspecies communication by both Gram-positive and Gram-negative bacteria. This was assessed using a luminescence bioassay with the Vibrio harveyi BAA-1117 biosensor strain. The results indicate that none of the LAB CFSs could inhibit AHL-based QS. However, 61.8% (55/89) of the CFSs induced luminescence in V. harveyi BAA-1117, while the remaining 38.2% (34/89) of the samples were capable of inhibiting AI-2-based QS. In the next steps, the most representative of these latter AI-2 interfering LAB isolates will be investigated for possible inhibition of biofilm formation by some important foodborne bacterial pathogens. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

5 pages, 431 KiB

Open AccessProceeding Paper

Green Solvent Extraction of Pitaya (Stenocereus spp.) Seed Oil

by Maria Anahi Lara-Morales, Joscelin Pérez-Gil, Paulina Aguirre-Lara, Guadalupe del Carmen Rodriguez-Jimenes, Andrés Antonio Acosta-Osorio and J. Arturo Olguín-Rojas

Biol. Life Sci. Forum 2024, 40(1), 20; https://doi.org/10.3390/blsf2024040020 - 6 Feb 2025

Viewed by 426

Abstract

Pitaya (Stenocereus spp.) is recognized for its nutritional properties, with its seeds and peel accounting for 22–29% of the fruit’s mass, often treated as agro-industrial waste. This study evaluates the potential of green solvents for oil extraction from pitaya seeds, aiming to [...] Read more.

Pitaya (Stenocereus spp.) is recognized for its nutritional properties, with its seeds and peel accounting for 22–29% of the fruit’s mass, often treated as agro-industrial waste. This study evaluates the potential of green solvents for oil extraction from pitaya seeds, aiming to enhance the valorization of these by-products. The efficiency of ethanol and supercritical CO₂ (SC-CO₂) was compared to hexane, a commonly used solvent. Soxhlet extractions were performed using ethanol and hexane, while SC-CO₂ extractions were conducted under two conditions: 180 bar at 50 °C and 250 bar at 35 °C. Oil yields ranged from 4.9% to 24.7%, with hexane achieving the highest yield. However, SC-CO₂ extraction demonstrated its potential as a sustainable alternative. Future studies will focus on characterizing the fatty acid profile of the extracted oil to further assess its nutritional and industrial applications. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 1282 KiB

Open AccessProceeding Paper

Optimized Purification Processes for Isolation and Modification of Oligosaccharides from Rathi Cow’s Milk

by Desh Deepak A. P. Singh Chauhan, Sana Akhtar Usmani, Sarita Chauhan, Ashutosh Singh and Desh Deepak

Biol. Life Sci. Forum 2024, 40(1), 21; https://doi.org/10.3390/blsf2024040021 - 5 Feb 2025

Viewed by 401

Abstract

Purification and characterization of milk oligosaccharides is a challenging process due to the complexity of the constituent oligosaccharides, which behave differently under various chemical treatment procedures and often lose their structural properties in the process. Rathi cow’s milk is widely used in the [...] Read more.

Purification and characterization of milk oligosaccharides is a challenging process due to the complexity of the constituent oligosaccharides, which behave differently under various chemical treatment procedures and often lose their structural properties in the process. Rathi cow’s milk is widely used in the Rajasthan region of India for its nutritional and medicinal benefits. Here, we aim to present an optimized method for the purification and analysis of oligosaccharides present in Rathi cow milk. Contrary to the freeze transport methods used earlier, we treated the collected milk with ethanol for preservation, followed by microfiltration, lyophilization, and fractionation on silica gel (60–120 mesh size) column chromatography (CC) coupled with chloroform/methanol-mediated gradient elution. Fractions 31–45 (1.78 g), 71–80 (470 mg), and 106–120 (498 mg) from CC-1 and fractions 26–49 (1.14 g) from CC-2 were analysed for sugar content via the phenol–sulfuric acid method. Fraction homogeneity was confirmed using high-performance liquid chromatography. Isolated analytes were treated with acetic anhydride/pyridine (1:1, v/v) to form less polar oligosaccharide derivatives, which could then be easily visualized and semi-quantitated using partition chromatography (thin later and paper) with chloroform/methanol. Structural identities of the purified oligosaccharides were determined using a combination of mass spectrometry and NMR (¹H, ¹³C, HSQC, TOCSY, COSY, HMBC) techniques. Our results clearly demonstrate that the ethanol-based preservation, transport, and purification of oligosaccharides is a simple and robust method for the analysis of Rathi cow’s milk oligosaccharides. Furthermore, using the acetylation, purified oligosaccharides allow for rapid analysis on thin-layer chromatography, which is quite cost effective compared with other analytical methods. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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13 pages, 3868 KiB

Open AccessProceeding Paper

Nutritional, Elemental and Toxicity Assessment of Three Tropical Fruits’ Pulps and Seeds

by Maria M. Lageiro, Jaime Fernandes, Ana C. Marques, Andreia Soares, Ana M. C. Partidário and Ana R. F. Coelho

Biol. Life Sci. Forum 2024, 40(1), 22; https://doi.org/10.3390/blsf2024040022 - 1 Feb 2025

Viewed by 611

Abstract

The African tropical fruits velvet tamarind, African locust beans and baobab are used as foods and for medicinal purposes, and they are important nutrient and bioactive compound sources. This research focused on the nutritional composition and bioactive compounds in the fruit pulps and [...] Read more.

The African tropical fruits velvet tamarind, African locust beans and baobab are used as foods and for medicinal purposes, and they are important nutrient and bioactive compound sources. This research focused on the nutritional composition and bioactive compounds in the fruit pulps and seeds of these plant species. Quantification and profiling of sugars, organic acids and phenolic compounds (HPLC), soluble and insoluble fibre content analysis (enzymatic method) and elemental analysis (XRF) were performed. The total phenolic compounds and antioxidant capacity contents (spectrophotometry) and fatty acids quantification profiles (GC) were also accessed. Several bioactive compounds were quantified. Generally, fruit pulps are richer in sugars and organic acids, and seeds are richer in protein and fat. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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6 pages, 229 KiB

Open AccessProceeding Paper

Valorization of Spent Coffee Grounds: Comparing Phenolic Content and Antioxidant Activity in Solid-Liquid vs. Subcritical Water Extraction Methods

by Filipe Fernandes, Cristina Delerue-Matos and Clara Grosso

Biol. Life Sci. Forum 2024, 40(1), 23; https://doi.org/10.3390/blsf2024040023 - 6 Feb 2025

Viewed by 429

Abstract

The aim of this work was to extract phenolic compounds (PCs) from spent coffee grounds (SCGs) using two different methods (solid-liquid extraction (SLE) and subcritical water extraction (SWE)) and compare their total phenolic content (TPC) and their antioxidant activity (AA) by 1,1-diphenyl-2 picrylhydrazyl [...] Read more.

The aim of this work was to extract phenolic compounds (PCs) from spent coffee grounds (SCGs) using two different methods (solid-liquid extraction (SLE) and subcritical water extraction (SWE)) and compare their total phenolic content (TPC) and their antioxidant activity (AA) by 1,1-diphenyl-2 picrylhydrazyl radical (DPPH^•), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS^•+) scavenging activities, and ferric reducing antioxidant power (FRAP) assay. The SWE extracts displayed higher TPC values and higher scavenging activity in the DPPH^• and ABTS^•+ assays. The SLE extracts displayed a higher ferric reducing power. These results highlight the impact of the extraction method in PCs extraction and the antioxidant power of the extracts produced. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

8 pages, 710 KiB

Open AccessProceeding Paper

Functional Ingredients Based on Jerusalem Artichoke: Technological Properties, Antioxidant Activity, and Prebiotic Capacity

by Susana Diez, María Clara Tarifa, Daniela Marisol Salvatori and Lorena Franceschinis

Biol. Life Sci. Forum 2024, 40(1), 24; https://doi.org/10.3390/blsf2024040024 - 7 Feb 2025

Viewed by 434

Abstract

Functional ingredients from Jerusalem artichoke (JA) were produced using a 2² experimental design with two factors: “pretreatment” (W: water immersion; P: pressing with citric acid dip) and “drying method” (A: air-drying; F: freeze-drying). Four powders (JAPWA, JAPPA, JAPWF, and JAPPF) were analyzed [...] Read more.

Functional ingredients from Jerusalem artichoke (JA) were produced using a 2² experimental design with two factors: “pretreatment” (W: water immersion; P: pressing with citric acid dip) and “drying method” (A: air-drying; F: freeze-drying). Four powders (JAPWA, JAPPA, JAPWF, and JAPPF) were analyzed for technological properties, inulin, phenolic, and flavonoid content, in vitro prebiotic activity score (PAS), and antioxidant capacity. Pretreatment influenced inulin content. JAPPF exhibited the highest PAS value (1.12 ± 0.08), whereas JAPWA presented the lowest (0.58 ± 0.04). These differences could be attributed to the influence of polyphenol content, as the freeze-dried powders retained more than twice the concentration due to the effect of low process temperatures, which usually protect phenolic compounds. Using a more cost-effective alternative, JAPPA exhibited better technological properties as well as higher inulin content and PAS than JAPWA. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 948 KiB

Open AccessProceeding Paper

Nutritional and Functional Composition of Microgreens: A Comparison of Various Species

by Roxana Elizabeth González and Verónica Carolina Soto Vargas

Biol. Life Sci. Forum 2024, 40(1), 25; https://doi.org/10.3390/blsf2024040025 - 7 Feb 2025

Viewed by 484

Abstract

The objective of this work is to evaluate the nutritional and functional composition of microgreens of different species. Beet, pea, adzuki bean, popcorn, onion, and carrot were studied. The nutritional composition was determined according to the AOAC. The content of total phenolic compounds, [...] Read more.

The objective of this work is to evaluate the nutritional and functional composition of microgreens of different species. Beet, pea, adzuki bean, popcorn, onion, and carrot were studied. The nutritional composition was determined according to the AOAC. The content of total phenolic compounds, flavonoids, chlorophylls, total carotenoids, and the in vitro antioxidant activity were evaluated by spectrophotometry. The results show that the aduki bean showed the highest levels of chlorophylls and carotenoids. For total phenolic compounds and flavonoids, onion and carrot micro vegetables had the highest content of these bioactive compounds that also showed the highest antioxidant activity. The results obtained show that micro vegetables are an excellent alternative to fresh foods, providing the scope and importance for the introduction of these vegetables into the diet, as they, sometimes, require long production cycles and more resources or are not usually accepted by consumers. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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10 pages, 2218 KiB

Open AccessProceeding Paper

Diversity of Color, Infrared Spectra, and Phenolic Profile Correlation in Citrus Fruit Peels

by Rosa Zapata, Lorena Martínez-Zamora and Francisco Artés-Hernández

Biol. Life Sci. Forum 2024, 40(1), 26; https://doi.org/10.3390/blsf2024040026 - 7 Feb 2025

Viewed by 496

Abstract

Citrus waste is a source of phytochemicals with extensive health properties, mainly diglycosylated flavonoids. In this experiment, the characterization of dried peels from three main citrus species, lemon (Citrus limon), orange (Citrus sinensis), and grapefruit (Citrus paradisi), [...] Read more.

Citrus waste is a source of phytochemicals with extensive health properties, mainly diglycosylated flavonoids. In this experiment, the characterization of dried peels from three main citrus species, lemon (Citrus limon), orange (Citrus sinensis), and grapefruit (Citrus paradisi), was performed using various analytical techniques. The FTIR spectra of each species show the characteristic bands of C=O stretching and O-H stretching and bending, and the PCA shows discrimination between species based on their chemical nature. The TPC determined by UV-vis spectroscopy was found to be higher for grapefruit peel by 12.4% and 38.9% compared to lemon and orange, which coincides with the individual flavonoid content obtained by HPLC-MS/MS. Meanwhile, full-scan HPLC-MS confirmed a wider variety of phytochemicals in lemon peel. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 814 KiB

Open AccessProceeding Paper

Perceptions of Handmade Food: A Questionnaire Survey Exploring Their Impact on Food Evaluations

by Kazuna Tonooka and Shin-ichi Ishikawa

Biol. Life Sci. Forum 2024, 40(1), 27; https://doi.org/10.3390/blsf2024040027 - 8 Feb 2025

Viewed by 384

Abstract

In this study, we focused on information regarding the food preparation process and aimed to investigate the influence of the presence of a person cooking on food evaluation. For the same-food-photo (rice ball or miso soup), participants had to complete a nine-item questionnaire [...] Read more.

In this study, we focused on information regarding the food preparation process and aimed to investigate the influence of the presence of a person cooking on food evaluation. For the same-food-photo (rice ball or miso soup), participants had to complete a nine-item questionnaire related to their food evaluation using a seven-point Likert scale, divided into cases where only the name of the food was written and where it was written as being machine-made or handmade. We also administered the same questionnaire divided into cases with text-only recipes, with photos of cooking utensils and ingredients, or with photos of the cook. The groups labeled with only the food names and the handmade label had significantly higher scores than those labeled as being machine-made regarding healthiness, time and effort, and whether the food was ‘made with love.’ The text-only versions significantly improved the appearance of the miso soup compared to photos with the cook. This study revealed that information regarding food being handmade had a more positive impact than that which was machine-made, but this was comparable to text-only photos. Because the handmade label can be influenced by context, future research should investigate in more detail the circumstances in which the handmade label influences it. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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9 pages, 1237 KiB

Open AccessProceeding Paper

Thermal Treatments Affect the Color, Water Activity, and Fatty Acid Profile of Cachichín Seed (Oecopetalum mexicanum)

by Alejandro Esli Hernández-Mora, Fernando Carlos Gómez-Merino, Marisol Castillo-Morales, José Andrés Herrera-Corredor, Libia Iris Trejo-Téllez, Itzen Aguiñiga-Sánchez, Adriana Contreras-Oliva and Aleida Selene Hernández-Cázares

Biol. Life Sci. Forum 2024, 40(1), 28; https://doi.org/10.3390/blsf2024040028 - 10 Feb 2025

Viewed by 364

Abstract

Cachichín (Oecopetalum mexicanum) is a tree from Sierra de Misantla, Veracruz, Mexico, whose fruit produces a seed traditionally consumed raw, boiled, or toasted. This study evaluated the effects of three thermal treatments (boiling, commercial toasting, and controlled toasting) on the seed’s [...] Read more.

Cachichín (Oecopetalum mexicanum) is a tree from Sierra de Misantla, Veracruz, Mexico, whose fruit produces a seed traditionally consumed raw, boiled, or toasted. This study evaluated the effects of three thermal treatments (boiling, commercial toasting, and controlled toasting) on the seed’s physicochemical properties, including color, water activity (αw), and fatty acid profile, using raw (unprocessed) seeds as a reference. Results showed that thermal treatments significantly altered αw, color, and lipid composition. Controlled toasting better preserved unsaturated fatty acids, while commercial toasting led to greater losses. These findings highlight the impact of processing methods on the seed’s nutritional quality and provide a basis for future research or applications. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 988 KiB

Open AccessProceeding Paper

Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study

by Silvana Paola Fernandez and Roxana Elizabeth González

Biol. Life Sci. Forum 2024, 40(1), 29; https://doi.org/10.3390/blsf2024040029 - 10 Feb 2025

Viewed by 557

Abstract

This work focused on the evaluation of nine clones of fresh garlic and its aged product, black garlic, and the comparison of their nutritional qualities, bioactive compounds, antioxidant activities, and the correlation among these traits. The results showed that the moisture content material [...] Read more.

This work focused on the evaluation of nine clones of fresh garlic and its aged product, black garlic, and the comparison of their nutritional qualities, bioactive compounds, antioxidant activities, and the correlation among these traits. The results showed that the moisture content material of black garlic was reduced, while the crude protein, crude fiber, crude ash, and carbohydrate contents were considerably improved. Black garlic had a higher total phenolic content than fresh garlic and four to nine times more antioxidant activity. Hydroxycinnamic acid derivates were the main phenolic acids found in both fresh and black garlic. The antioxidant activity was correlated with polyphenol content and pungency levels. Finally, recommendations about the most suitable clones for black garlic production were made. These findings highlight the need for the consideration of garlic clones in both dietary and therapeutic contexts. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 1436 KiB

Open AccessProceeding Paper

Assessment of Safety and Probiotic Properties of Soil Bacillus from Mount Karadzica

by Sofija Kostandinovska, Dzoko Kungulovski and Natalija Atanasova-Pancevska

Biol. Life Sci. Forum 2024, 40(1), 30; https://doi.org/10.3390/blsf2024040030 - 11 Feb 2025

Viewed by 373

Abstract

This study evaluated the probiotic and safety potential of Bacillus spp. isolated from undisturbed soil in Mount Karadzica, North Macedonia. Seven isolates demonstrated strong antimicrobial activity against Salmonella enterica ATCC 10708, tolerance to 0.3–2% bile salts, and survival at pH 3.0, indicating resilience [...] Read more.

This study evaluated the probiotic and safety potential of Bacillus spp. isolated from undisturbed soil in Mount Karadzica, North Macedonia. Seven isolates demonstrated strong antimicrobial activity against Salmonella enterica ATCC 10708, tolerance to 0.3–2% bile salts, and survival at pH 3.0, indicating resilience under gastrointestinal conditions. They grew across 25–44 °C, tolerated 6.5% NaCl, and exhibited no β-hemolytic activity. Six isolates were susceptible to all antibiotics tested, except one resistant to ampicillin. The findings highlight the novelty of isolating Bacillus spp. from soil as potential probiotics, offering promising applications in improving dietary nutrition and functional food safety. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 987 KiB

Open AccessProceeding Paper

White Wine Pomace Mitigates Hypoxia in 3D SH-SY5Y Model

by Víctor Gutiérrez-González, Gisela Gerardi, Marta Sendra, Pilar Muñiz and Mónica Cavia-Saiz

Biol. Life Sci. Forum 2024, 40(1), 31; https://doi.org/10.3390/blsf2024040031 - 10 Feb 2025

Viewed by 286

Abstract

Hypoxia-induced reactive oxygen species (ROS) contribute to neuronal death and play a major role in various neurodegenerative diseases. The use of food by-products with antioxidant and anti-inflammatory properties, such as white wine pomace products (wWPPs), could be valuable not only allows for their [...] Read more.

Hypoxia-induced reactive oxygen species (ROS) contribute to neuronal death and play a major role in various neurodegenerative diseases. The use of food by-products with antioxidant and anti-inflammatory properties, such as white wine pomace products (wWPPs), could be valuable not only allows for their revalorization but also for their potential in disease prevention. The aim of this study was to evaluate the neuroprotective effect of bioaccessible wWPP against hypoxia in 3D models of the SH-SY5Y human neuroblastoma cell line Cells were treated with 1.5 μg GAE/mL of bioaccessible wWPP and then subjected to hypoxia induced by CoCl₂. Cell viability, ROS levels, and gene expression were assessed. Hypoxia significantly increased the expression of the hypoxia-inducible factor gene(HIF1), cell deathand ROS levels, while pretreatment with bioaccessible wWPP mitigated these effects. Hypoxia also altered the mRNA expression of Nrf2, NF-kB, and Nrf2 inhibitor (Keap1), resulting in increased NF-kB and Keap1 expression and decreased Nrf2 levels. Bioaccessible wWPP fractions were able to reverse these changes, restoring mRNA expression to control levels and upregulating antioxidant enzymes like SOD2. These results suggest a potential neuroprotective effect of wine pomace and highlight the relevance of using natural products from the food industry in disease prevention. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 1887 KiB

Open AccessProceeding Paper

Exploring Phenylalanine Gels: Innovations in Food Gelling Agents

by Lorena Sofia Pepa, Cristina dos Santos Ferreira and María del Pilar Buera

Biol. Life Sci. Forum 2024, 40(1), 32; https://doi.org/10.3390/blsf2024040032 - 13 Feb 2025

Viewed by 289

Abstract

Gelling agents are critical for food texture and stability; usually, polymeric substances are employed. Low-molecular-weight gelators (LMWG) like phenylalanine (PHE) form supramolecular gels. However, food applications are limited due to amino acid derivatization or gelling solvent. This study characterizes PHE, water, and propylene [...] Read more.

Gelling agents are critical for food texture and stability; usually, polymeric substances are employed. Low-molecular-weight gelators (LMWG) like phenylalanine (PHE) form supramolecular gels. However, food applications are limited due to amino acid derivatization or gelling solvent. This study characterizes PHE, water, and propylene glycol solutions and their gelling capability when cooled or stirred. Gelation is faster at higher stirring speeds. Gel strength increases if pH is near the PHE isoelectric point or at higher PHE concentrations, which increases gel transition temperature. Solutions develop browning in xylose (XYL) presence via first-order kinetics, accelerated by increasing PHE or xylose concentration. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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12 pages, 2175 KiB

Open AccessProceeding Paper

Thermal Stability of Blending Soybean Oil with Coconut Oil During Continuous Deep Frying of Banana Chips

by Sopheaktra Yi, Sela Kong, Manit Say and Reasmey Tan

Biol. Life Sci. Forum 2024, 40(1), 33; https://doi.org/10.3390/blsf2024040033 - 17 Feb 2025

Viewed by 481

Abstract

Soybean oil is susceptible to thermal deterioration, especially during the deep-frying process due to its high polyunsaturated fatty acids. Soybean oil has been employed to enhance the nutritional profile and thermal stability by simply blending it with other oils, including palm olein, camelia, [...] Read more.

Soybean oil is susceptible to thermal deterioration, especially during the deep-frying process due to its high polyunsaturated fatty acids. Soybean oil has been employed to enhance the nutritional profile and thermal stability by simply blending it with other oils, including palm olein, camelia, sesame, and cashew nut oil. In particular, coconut oil is more resistant to oxidation than those oils, so adding it to soybean oil that is prone to oxidation can make the mixture more stable. Therefore, this study aims to investigate the thermal stability of soybean oil by blending it with coconut oil and evaluating the blend’s physicochemical changes during the continuous deep frying of banana chips. Refined soybean oil was blended with refined coconut oil at different ratios (% v/v), including 100:0 (A), 80:20 (B), 70:30 (C), and 60:40 (D). All the mixtures were used for continuous deep frying at a constant temperature of 180 °C. The banana chips were fried for 1 min at 5 min intervals over a total of nine batches. The findings show that changes in the physicochemical properties of the frying oils were significantly affected by the soybean oil to coconut oil ratios and the frying duration, which were analyzed using a two-way analysis of variance (p < 0.05). The alteration in free fatty acids and peroxide values were found to be the lowest in treatment C, followed by D < B < A, by using a two-way analysis of variance (p < 0.05). Conversely, the highest total oxidation value was found in treatment A, followed by B > C > D. The lightness of the oil reached the highest value in the last frying cycle in treatments B and C, followed by D and A, while the color of the fried banana chips achieved the maximum value in treatment D, followed by C < B < A. In addition, the lipid content in the fried banana chips was observed to be the lowest in treatments D and C compared to B and A. This study indicated that blending highly unsaturated soybean oil with coconut oil could enhance its thermal stability. Consequentially, a 70:30 (% v/v) ratio of soybean oil with coconut oil exhibited good thermal stability during continuous deep frying. This study provides insights into an alternative blending technique for soybean and coconut oils to improve the thermal stability of frying oil during continuous deep frying. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 256 KiB

Open AccessProceeding Paper

Lacticaseibacillus rhamnosus GG and Lactobacillus casei Shirota Growth on a Medium Enriched with Rye Protein, and Assessment of DPP-IV Inhibitory Activity

by Areli Elizabeth García-Escamilla, Zaira Daniela Solís-Macías, Gabriela Mariana Rodríguez-Serrano, Luis Guillermo González-Olivares, Jesús Guadalupe Pérez-Flores, Elizabeth Contreras-López, Laura García-Curiel and Emmanuel Pérez-Escalante

Biol. Life Sci. Forum 2024, 40(1), 34; https://doi.org/10.3390/blsf2024040034 - 18 Feb 2025

Viewed by 899

Abstract

Due to climate change and the development of sustainable foods, protein vegetable sources are being considered as promising food commodities. Fermentation is an ancient tool for obtaining bioactive compounds, and has been exploited for bioactive peptide production from different sources. Thus, this work [...] Read more.

Due to climate change and the development of sustainable foods, protein vegetable sources are being considered as promising food commodities. Fermentation is an ancient tool for obtaining bioactive compounds, and has been exploited for bioactive peptide production from different sources. Thus, this work aimed to evaluate growth and the antidiabetic peptides released from a rye-enriched medium fermented by probiotics. The culture was made with 7.5% rye protein isolate and 1% glucose, with buffering at pH = 6.8. Fermentation began with 1% inoculum addition and was performed for 24 h. The proposed medium allowed the growth of L. rhamnosus GG and L. casei Shirota to reach concentrations of 9.72 and 10.52 log cfu/mL, respectively, superior to those recommended to obtain beneficial effects on humans. In addition, the nitrogen demands of each strain tested produced peptides capable of inhibiting the DPP-IV enzyme at percentages between 20 and 27%, which converted the hydrolysates into an interesting tool for glycemic control. Finally, rye fermentation by probiotics is a promising process for developing plant-based products with functional properties. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

9 pages, 2909 KiB

Open AccessProceeding Paper

Kinetic Study of Commercial Tabletop Sweeteners Using Thermal Analysis

by Naienne da Silva Santana, Sergio Neves Monteiro, Tatiana Carestiato da Silva and Michelle Gonçalves Mothé

Biol. Life Sci. Forum 2024, 40(1), 35; https://doi.org/10.3390/blsf2024040035 - 18 Feb 2025

Cited by 1 | Viewed by 282

Abstract

Low-calorie and zero-calorie sweeteners are increasingly consumed as sugar substitutes in low-calorie and low-glycemic diets. This study evaluated the thermal decomposition kinetics of commercial sweetener samples. The natural sweetener samples presented more straightforward thermal decomposition profiles in a heating process, according to the [...] Read more.

Low-calorie and zero-calorie sweeteners are increasingly consumed as sugar substitutes in low-calorie and low-glycemic diets. This study evaluated the thermal decomposition kinetics of commercial sweetener samples. The natural sweetener samples presented more straightforward thermal decomposition profiles in a heating process, according to the following stability order: xylitol > erythritol > C1 (saccharin-based) > A1 (aspartame-based). The kinetic parameters were calculated using the ASTM E-698 method, indicating that the xylitol sample required the lowest energy to initiate the decomposition process. In contrast, the saccharin-based sample presented the highest activation energy value among all those analyzed. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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6 pages, 232 KiB

Open AccessProceeding Paper

Development of a Whey Protein Hydrogel as an Alternative for the Microencapsulation of Calyx Extracts from Hibiscus sabdariffa

by Ubaldo Richard Marin Castro, María del Pilar Ortiz Vignon, José Carlos Castillo Barrientos, Héctor Emiliano Morales Alayón, Cesar Antonio Ortiz Sánchez, Enrique Flores Andrade and Marisol Castillo Morales

Biol. Life Sci. Forum 2024, 40(1), 36; https://doi.org/10.3390/blsf2024040036 - 18 Feb 2025

Viewed by 255

Abstract

In the present study, a whey protein-based hydrogel was developed as an alternative for the microencapsulation of Hibiscus extracts. The resulting hydrogels showed a high percentage of moisture and water activity, along with a partial degradation of anthocyanins during their production and storage. [...] Read more.

In the present study, a whey protein-based hydrogel was developed as an alternative for the microencapsulation of Hibiscus extracts. The resulting hydrogels showed a high percentage of moisture and water activity, along with a partial degradation of anthocyanins during their production and storage. The hydrogels exhibited particle sizes between 8 and 15 μm and retained some of the characteristic color properties of extracts. The results obtained provide a novel alternative for the microencapsulation of bioactive compounds through the use of protein-based carrier systems, highlighting their potential for the development of innovative encapsulation systems. Full article

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6 pages, 522 KiB

Open AccessProceeding Paper

Influence of the Application of Rosemary Essential Oil (Salvia rosmarinus) on the Sensory Characteristics and Microbiological Quality of Minimally Processed Pumpkin (Cucurbita moschata)

by Julio Federico Benites, Diego Ricardo Gutiérrez, Silvana Cecilia Ruiz and Silvia del Carmen Rodriguez

Biol. Life Sci. Forum 2024, 40(1), 37; https://doi.org/10.3390/blsf2024040037 - 18 Feb 2025

Viewed by 282

Abstract

Pumpkin (P) production in Santiago del Estero, Argentina, is of high quality. The product is sold whole and fresh, and is traditionally consumed after being cooked in water. Due to its pleasant flavor (semi-sweet), it is widely accepted among consumers, being a potentially [...] Read more.

Pumpkin (P) production in Santiago del Estero, Argentina, is of high quality. The product is sold whole and fresh, and is traditionally consumed after being cooked in water. Due to its pleasant flavor (semi-sweet), it is widely accepted among consumers, being a potentially versatile product to be consumed fresh or minimally processed (MP). Processing increases food’s susceptibility to microbial spoilage, making it necessary to use sanitizers. In this work, the effect of different application methodologies at different concentrations of rosemary essential oil (REO) on the sensory characteristics and microbiological quality of grated P was evaluated. The product was washed, sanitized, cut, peeled, grated and centrifuged, and then REO was superficially incorporated in two concentrations (4 and 8 μL/mL), applied in three ways: sprayed (TA), immersion (TI) and by strips embedded in EO being adhered to the storage container (TV). The product was subsequently stored at 5 °C in sealed polypropylene bags of 35 μm. In addition, an immersion treatment with NaClO-100 ppm-3 min and a control without any additive were included. Samples were taken at 24 h and 8 days of storage, evaluating mesophilic aerobic microorganisms (MA), psychrophilic (Psy), enterobacteria (E) and mold and yeasts (MY). Sensory evaluation was carried out by trained judges, determining that aroma and flavor were the critical attributes for acceptability. At the end of storage, microbiological analysis showed that REO treatments presented levels of 10⁷ CFU/g, similar to NaCLO treatment, except TI with both concentrations, which was more effective in inhibiting the development of Psy and MY. Regarding aroma evaluation, at 8 days all treatments were acceptable, with the exception of TI and TV (8 μL/mL), while for flavor all treatments were acceptable with the exception of TI for both concentrations. Therefore, the application of TA and TV treatments at the lowest concentration could be considered for further studies to increase the shelf life of MP P. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 496 KiB

Open AccessProceeding Paper

Valorisation of Sea Bream By-Products Through Its Inclusion in Fish and Shrimp Burgers

by Sara Pinar-Escobar, María Isabel Martínez, Ana Fuentes, José Manuel Barat-Baviera and Isabel Fernández-Segovia

Biol. Life Sci. Forum 2024, 40(1), 38; https://doi.org/10.3390/blsf2024040038 - 18 Feb 2025

Viewed by 200

Abstract

The aim of this work was to introduce the by-products generated by the sea bream processing industry as a new ingredient in the production of fish and seafood burgers. Fish by-product flour was obtained and added in the preparation of sea bream and [...] Read more.

The aim of this work was to introduce the by-products generated by the sea bream processing industry as a new ingredient in the production of fish and seafood burgers. Fish by-product flour was obtained and added in the preparation of sea bream and shrimp burgers. The formulations selected from a sensory evaluation with semi-trained assessors were burgers with sea bream and shrimp (C) and the same sample with 10% of by-product flour (BP10). These formulations were subjected to sensory evaluation with consumers using hedonic scales. Both samples had a good acceptability, although the presence of by-products had a negative impact on the colour, resulting in a slight decrease in the global acceptance. It would be interesting to use a natural ingredient that could improve the colour of the product or use the by-product flour in battered products where the colour could be masked. Full article

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10 pages, 2820 KiB

Open AccessProceeding Paper

An Evaluation of the Functional Potential of Beverages Made from Regional Plant Matrices

by Carolina Antonella Paulino and Facundo Carlos Namor

Biol. Life Sci. Forum 2024, 40(1), 39; https://doi.org/10.3390/blsf2024040039 - 21 Feb 2025

Viewed by 165

Abstract

The Argentine Patagonian region provides abundant plant-based materials for functional foods. This study evaluated the functional potential of tisanes made with black tea (BT) or rooibos (R) and Patagonian matrices (blueberry, rosehip, yacón), analyzing total phenols (TPs), flavonoids (Fvs), antioxidant activity (AA), sodium [...] Read more.

The Argentine Patagonian region provides abundant plant-based materials for functional foods. This study evaluated the functional potential of tisanes made with black tea (BT) or rooibos (R) and Patagonian matrices (blueberry, rosehip, yacón), analyzing total phenols (TPs), flavonoids (Fvs), antioxidant activity (AA), sodium (Na), and potassium (K) content. Tisanes were prepared using 3 g/200 mL of water at 90 °C, with BT or R accounting for 40% of the dry mass and the remaining ingredients contributing 20% each. TPs (67 mg GAE/100 mL) and Fvs (35–42 mg/cup) contributed significantly to dietary intake. Sugar addition reduced bioactive compounds and AA, while sweeteners showed no significant impact. BT-based tisanes were low in sodium, while R-based tisanes had higher levels. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 426 KiB

Open AccessProceeding Paper

Chayote (Sechium edule) Peel Extracts: A Source of Bioactive Compounds for Cosmeceutical Design

by Elsa F. Vieira, Pamela Ramirez, Ana Correia and Cristina Delerue-Matos

Biol. Life Sci. Forum 2024, 40(1), 40; https://doi.org/10.3390/blsf2024040040 - 24 Feb 2025

Viewed by 674

Abstract

This study explores the nutritional and economic potential of chayote (Sechium edule) peels (Cps) by extracting bioactive compounds using ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and maceration (ME) techniques. Among these methods, UAE was the most effective, yielding the highest levels [...] Read more.

This study explores the nutritional and economic potential of chayote (Sechium edule) peels (Cps) by extracting bioactive compounds using ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and maceration (ME) techniques. Among these methods, UAE was the most effective, yielding the highest levels of phenolics and carotenoids, along with superior in vitro antioxidant activity. The UAE-derived extract displayed a low cytotoxicity on keratinocyte (HaCaT) cells. Furthermore, a stable gel formulated with the UAE-Cp extract exhibited excellent stability and promising cosmeceutical properties, highlighting the potential for the sustainable utilization of chayote peel waste in skincare applications. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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9 pages, 1370 KiB

Open AccessProceeding Paper

Lemon-Flavored Gummy Candies: Sourness, Flavor and Overall Acceptance Optimization Using Lattice-Simplex Mixture Design Implemented with Python Programming Language

by Jorge Adahir Cruz-Enriquez, Laura García-Curiel, Jesús Guadalupe Pérez-Flores, Elizabeth Contreras-López, Emmanuel Pérez-Escalante, Karla Soto-Vega, Mirandeli Bautista-Ávila, Carlos Ángel-Jijón and Juan Ramírez-Godínez

Biol. Life Sci. Forum 2024, 40(1), 41; https://doi.org/10.3390/blsf2024040041 - 26 Feb 2025

Viewed by 428

Abstract

Acidulants enhance the tartness and flavor of gummy candies. This study employed Python, a free, open-source tool, to perform a simplex–lattice mixture design, optimizing the sourness, flavor, and overall acceptance of lemon-flavored gummies. Citric, malic, and fumaric acids were evaluated, and a combined [...] Read more.

Acidulants enhance the tartness and flavor of gummy candies. This study employed Python, a free, open-source tool, to perform a simplex–lattice mixture design, optimizing the sourness, flavor, and overall acceptance of lemon-flavored gummies. Citric, malic, and fumaric acids were evaluated, and a combined model measured their sensory attributes. The results showed high R² values and significant effects for individual and interaction terms. The optimal mixture (5.85 g citric, 4.8 g malic, 4.35 g fumaric acids) achieved a combined sensory score of 100.11. This study highlights Python’s utility in product development, providing an accessible resource for researchers and food developers. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 1301 KiB

Open AccessProceeding Paper

Microalgae-Based Food Additives for Improved Shelf Life and Nutritional Value

by Khadija El-Moustaqim, Jamal Mabrouki, Mohammed Benchrifa, Driss Azdem and Driss Hmouni

Biol. Life Sci. Forum 2024, 40(1), 42; https://doi.org/10.3390/blsf2024040042 - 3 Mar 2025

Cited by 1 | Viewed by 426

Abstract

It has been demonstrated that microalgal bioactive chemicals have beneficial health effects, including cardiovascular protection, antihypertensive, anti-obesity, antioxidative, and anticancer properties. However, the functional food industry has encountered numerous challenges in utilizing microalgal biomass due to species diversity, biomass variations, and cultivation parameters. [...] Read more.

It has been demonstrated that microalgal bioactive chemicals have beneficial health effects, including cardiovascular protection, antihypertensive, anti-obesity, antioxidative, and anticancer properties. However, the functional food industry has encountered numerous challenges in utilizing microalgal biomass due to species diversity, biomass variations, and cultivation parameters. Microalgae, as novel foods, are rich in a variety of bioactive compounds. Over the past decade, significant advances in genetic engineering techniques have facilitated the accumulation of specific value-added chemicals in many model microalgae. The food industry is interested in obtaining preservative chemicals from microalgae biomass, which can enhance the production of bioactive compounds under controlled conditions. Several microalgae species have been successfully used as natural resources, meeting both nutritional and technological criteria when added to meals or animal feeds. Our study aimed to evaluate the effects of incorporating Spirulina platensis in yogurt, which increased antioxidant activity by 35% in 2% Spirulina yogurt, and Chlorella vulgaris in bread products, which increased antioxidant activity by 40% in 2% Chlorella bread. Full article

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6 pages, 222 KiB

Open AccessProceeding Paper

Nutritional Properties of Selected Edible Insects

by Yee Ling Tan, Fuen Ann Tan and Fook Yee Chye

Biol. Life Sci. Forum 2024, 40(1), 43; https://doi.org/10.3390/blsf2024040043 - 4 Mar 2025

Viewed by 749

Abstract

This study aimed to determine the nutritional properties of selected edible insects as a potential future food. A total of eight species of edible insects, including the dubia roach (Blaptica dubia), super worm (Zophobas morio) larvae, locust (Locusta [...] Read more.

This study aimed to determine the nutritional properties of selected edible insects as a potential future food. A total of eight species of edible insects, including the dubia roach (Blaptica dubia), super worm (Zophobas morio) larvae, locust (Locusta migratoria), silkworm (Bombyx mori) pupae, house cricket (Acheta domesticus), sago palm weevil (Rhynchophorus ferrugineus) larvae, black soldier fly (Hermetia illucens) larvae, and grasshopper (Oxya Yezoensis) have been obtained and analyzed for their macronutrient contents. Results showed that grasshopper (68.18 g/100 g) has the highest protein content, which is comparable to conventional animal meats. This indicates that the edible insect is a valuable alternative protein and provides essential amino acids. Thus, some edible insects could serve as a source of sustainable nutrients for daily requirements and mitigating food insecurity in the future. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

6 pages, 781 KiB

Open AccessProceeding Paper

Production of Exopolysaccharides Through Fermentation of Secondary Whey with Kefir Grains

by Aidalú Hernández-Martínez, Carlos Jiménez-Pérez, Alma Cruz-Guerrero, John F. Trant and Sergio Alatorre-Santamaría

Biol. Life Sci. Forum 2024, 40(1), 44; https://doi.org/10.3390/blsf2024040044 - 4 Mar 2025

Viewed by 286

Abstract

The cheese industry produces millions of tons of lactose-rich whey yearly, of which 50% is discharged into water and soil, leading to significant environmental challenges. In Mexico, cheese whey is repurposed for traditional cheese production. However, another by-product named secondary whey (SW) remains. [...] Read more.

The cheese industry produces millions of tons of lactose-rich whey yearly, of which 50% is discharged into water and soil, leading to significant environmental challenges. In Mexico, cheese whey is repurposed for traditional cheese production. However, another by-product named secondary whey (SW) remains. This study focused on the production of exopolysaccharides (EPSs) via SW fermentation of kefir grains, yielding 632.6 ± 30.8 mg/L of a freeze-dried solid, and the carbohydrate-to-protein ratio stood at 2.89, corresponding to the bound EPS protein content. Through the analysis of Fourier Transform Infrared Spectroscopy (FTIR) spectra, it was determined that EPSs were successfully produced, as a signal was observed between 1200 and 1000 cm⁻¹, characteristic of the glycosidic bonds in polysaccharides. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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9 pages, 647 KiB

Open AccessProceeding Paper

Preliminary Study on Plate Waste from “Daily Dish” in Restaurants

by Miguel Castro, Kamila Soares, Carlos Ribeiro and Alexandra Esteves

Biol. Life Sci. Forum 2024, 40(1), 45; https://doi.org/10.3390/blsf2024040045 - 11 Mar 2025

Viewed by 233

Abstract

Food waste (FW) is a pressing global challenge, with food service establishments playing a significant role in exacerbating the issue. Efforts to tackle food waste are driven by growing concerns over its far-reaching impacts, including resource depletion, food security risks, and environmental, social, [...] Read more.

Food waste (FW) is a pressing global challenge, with food service establishments playing a significant role in exacerbating the issue. Efforts to tackle food waste are driven by growing concerns over its far-reaching impacts, including resource depletion, food security risks, and environmental, social, and economic costs. Our study aimed to quantify and analyze plate waste (PW) in three Portuguese restaurants, focusing on waste composition and reduction strategies. Data was collected over 10 days in each restaurant, categorizing waste into carbohydrate-based foods, protein-based foods, and vegetables. Statistical analyses were used to compare waste patterns. Results showed that carbohydrate-based foods, such as rice and potatoes, were the most wasted (16.3% to 21.9% of total waste). Despite serving portions 43% smaller than those in comparable studies, the percentage of PW (10–13%) was similar, indicating higher relative waste. Significant differences were found among food categories (p < 0.05) but not between restaurants or dish types (meat vs. fish). In conclusion, menu optimization and portion control are essential to reduce PW, particularly for less popular dishes. This study highlights the challenges of implementing food waste reduction measures in restaurants and provides insights for aligning with global sustainability goals. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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12 pages, 2584 KiB

Open AccessProceeding Paper

Potato Protein Concentrate: Improving Quality Using a More Effective and Sustainable Method

by Thomas Wilbur Davis, Ecevit Yilmaz and William R. Newson

Biol. Life Sci. Forum 2024, 40(1), 46; https://doi.org/10.3390/blsf2024040046 - 12 Mar 2025

Viewed by 489

Abstract

One ton of potatoes processed to starch yields 5 to 12 m³ of potato fruit juice (PFJ), containing 30–41 wt% per dry matter protein with a high nutritional value that is comparable to eggs and has all essential amino acids. However, high [...] Read more.

One ton of potatoes processed to starch yields 5 to 12 m³ of potato fruit juice (PFJ), containing 30–41 wt% per dry matter protein with a high nutritional value that is comparable to eggs and has all essential amino acids. However, high levels of phenolics reduce potato protein concentrate (PPC) quality and taste. This study deployed a sustainable method evaluating novel adsorption resins to bind phenolics in PFJ and improve the PPC. Resins exhibited aqueous phenolic binding capacities ranging from 317 ± 0.5 mg to 606 ± 0.9 mg of Gallic Acid bound per mL of resin. The best performing resin, Strong Anion Exchanger (SAX) 002, significantly reduced PFJ total phenolic content (TPC) from 295 ± 0.6 μg/mL to 84 ± 0.1 μg/mL (Gallic Acid Equivalent (GAE)). Weak Anion Exchanger (WAX) 007 and 008 also decreased TPC to 155 ± 0.2 μg/mL GAE and 154 ± 0.3 μg/mL GAE, respectively. However, the most effective phenolic-binding resin resulted in a lower PPC yield versus control. In contrast, WAX 003 showed moderate phenolic removal but resulted in a higher yield (60 ± 0.69% to 90.1 ± 0.1% of control), demonstrating a trade-off between phenolic reduction and PPC recovery. SAX resins are superior in lowering PFJ and PPC phenolic content through adsorption. The results show the possibilities of using specialized resins to improve PPC quality for human consumption. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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14 pages, 673 KiB

Open AccessProceeding Paper

Effect of Vineyard Location on Assyrtiko Grape Ripening in Santorini and Its Wine’s Characteristics

by Aikaterini Karampatea, Eirini Vrentzou, Adriana Skendi and Elisavet Bouloumpasi

Biol. Life Sci. Forum 2024, 40(1), 47; https://doi.org/10.3390/blsf2024040047 (registering DOI) - 18 Mar 2025

Cited by 1 | Viewed by 213

Abstract

Besides the other factors, the microclimate (terroir) influences the quality characteristics of wine. The Assyrtiko variety has adapted to the volcanic soil of Santorini but under climate change, finding an ideal location for full grape ripening represents a challenge in preserving the PDO [...] Read more.

Besides the other factors, the microclimate (terroir) influences the quality characteristics of wine. The Assyrtiko variety has adapted to the volcanic soil of Santorini but under climate change, finding an ideal location for full grape ripening represents a challenge in preserving the PDO quality of Santorini wines. Thus, this study aims to evaluate the effect of location and harvesting time on the quality of Assyrtiko wine. It assessed the location effect (three distant plots of land in three distant areas of the island) on the composition of grapes (water uptake, pH, sugar, and organic acid accumulation) during the ripening. The grapes were vinified using the same procedure. The aromatic volatile profile of the wines was evaluated with GC-MS. A two-way ANOVA revealed that besides location and harvest time, their interaction is also significant for the parameters studied, except for the interaction effect involving sugar content. The analysis of volatile aromatic compounds revealed that the wine from grapes harvested at a later date had a higher aromatic intensity with notes of citrus, white-fleshed, and tropical fruits. This wine surpasses the levels of 2-phenylethanol, isoamyl acetate, linalool, and 2-phenylethyl ester with 17.8%, 7.7%, 21.1%, and 15.6%, respectively, compared to the immediate next in descending order. Results suggest that the grape variety is better suited to the local climatic conditions when full grape ripeness is reached by the end of the growing season. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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6 pages, 771 KiB

Open AccessProceeding Paper

Drainage Kinetics of Pulque Foams Prepared with Egg White Protein

by César Antonio Ortiz-Sánchez, Alfonso Flores-Leal, Eduardo Hernández-Aguilar, Ubaldo Richard Marín-Castro and Nayeli Gutiérrez-Casiano

Biol. Life Sci. Forum 2024, 40(1), 48; https://doi.org/10.3390/blsf2024040048 - 21 Mar 2025

Viewed by 134

Abstract

Pulque is an ethnic and traditional fermented beverage produced and consumed in Mexico; it is obtained from certain varieties of Agave, and its final alcohol content is around 4% to 7%. It is rich in protein and its carbohydrate content brings it a [...] Read more.

Pulque is an ethnic and traditional fermented beverage produced and consumed in Mexico; it is obtained from certain varieties of Agave, and its final alcohol content is around 4% to 7%. It is rich in protein and its carbohydrate content brings it a characteristic flavor; also, some probiotic bacteria are present in pulque. On the other hand, foams are a colloid system where the air bubble phase is dispersed in a continuous liquid phase. The foaming of liquids has been recognized as a method that shortens processes such as drying and preserves quality attributes. The present work studied the drainage kinetics of different pulque foams prepared with egg white in order to obtain a product suitable for further drying. Different egg white and pulque concentrations, as well as mixing times, were evaluated. The drainage volume was recorded and foam density was determined among different experiments. It was found that the lowest volume was drained when mixing for 20 min, and the lowest foam density was obtained when egg white and pulque were mixed in a 2:1 ratio. The drainage kinetics of the foam determines important information for its further use in a new product with pulque. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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5 pages, 3604 KiB

Open AccessProceeding Paper

Evaluation of the Use of Propolis and Sodium Hypochlorite as Methods to Control the Contamination of Free-Range Eggs

by Giovana Scuissiatto de Souza, Julia Unicki Philipp, Elisana Julek, Gabriela Campi Voltolin, Guilherme Souza Cavalcanti de Albuquerque and Julia Arantes Galvão

Biol. Life Sci. Forum 2024, 40(1), 49; https://doi.org/10.3390/blsf2024040049 - 11 Mar 2025

Viewed by 134

Abstract

There is a high demand for free-range eggs, although these systems may offer a greater microbiological challenge. Therefore, the aim with this study was to evaluate the effectiveness of 30% propolis extract and 1% sodium hypochlorite in reducing the microbiological contamination of free-range [...] Read more.

There is a high demand for free-range eggs, although these systems may offer a greater microbiological challenge. Therefore, the aim with this study was to evaluate the effectiveness of 30% propolis extract and 1% sodium hypochlorite in reducing the microbiological contamination of free-range eggs. Eighteen eggs were divided into three groups—treated with propolis, hypochlorite and a control—and tested for mesophilic bacterial count. For the eggshells treated by propolis, the average count was 0.6 log CFU·mL⁻¹, for hypochlorite it was 1.3 log CFU·mL⁻¹ and for the control it was 3.26 log CFU·mL⁻¹. It can be concluded that both methods were effective, with propolis being more efficient. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 1113 KiB

Open AccessProceeding Paper

Bioactive Influence of Cell-Free Supernatant from Lactoplantibacillus plantarum Strains on Probiotic Bifidobacteria: Preliminary Study on Growth and Survival Kinetic Parameters

by Alfonso Filippone and Clelia Altieri

Biol. Life Sci. Forum 2024, 40(1), 50; https://doi.org/10.3390/blsf2024040050 - 24 Mar 2025

Viewed by 162

Abstract

The positive effects of probiotic strains on human health are well documented, with growing evidence that interactions between different strains enhance these benefits. Lactoplantibacillus spp. and Bifidobacterium spp., key members of the gut microbiota, have been extensively studied for their probiotic potential. This [...] Read more.

The positive effects of probiotic strains on human health are well documented, with growing evidence that interactions between different strains enhance these benefits. Lactoplantibacillus spp. and Bifidobacterium spp., key members of the gut microbiota, have been extensively studied for their probiotic potential. This study presents preliminary findings on the bioactive effects of cell-free supernatants from Lactiplantibacillus plantarum strains on bifidobacteria. Using the Gompertz equation, the impact on microbial growth kinetics was analyzed, revealing strain- and species-dependent stimulation or inhibition during the growth and death phases. These findings suggest potential prebiotic activity and represent novel insights into L. plantarum supernatants’ bioactivity on bifidobacteria. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 6828 KiB

Open AccessProceeding Paper

Comparative Evaluation of Hypoglycemic Activity of Cucumis sativus and Cucurbita pepo Whole Plant Extracts in Normal and Streptozotocin-Induced Diabetic Rats

by Vikas Gautam and Anand Murari Saxena

Biol. Life Sci. Forum 2024, 40(1), 51; https://doi.org/10.3390/blsf2024040051 - 25 Mar 2025

Viewed by 232

Abstract

Background: Crude extracts are easily available and considered safe and cost-effective in comparison with synthetic extracts and are more accessible compared with purified compounds, making them suitable for initial screening and exploratory studies in drug discovery. Introduction: Cucumis sativus and Cucurbita [...] Read more.

Background: Crude extracts are easily available and considered safe and cost-effective in comparison with synthetic extracts and are more accessible compared with purified compounds, making them suitable for initial screening and exploratory studies in drug discovery. Introduction: Cucumis sativus and Cucurbita pepo are medicinal plants that belong to the Cucurbitaceae family, commonly known as cucumber and pumpkin, comprising a series of phytochemicals such as chlorophylls, carotenoids, oleanolic acid, saponin, and triterpenoids. Materials and Methods: In this study, an ethanol extract of Cucumis sativus and Cucurbita pepo whole plants was used to assess their hypoglycemic effects in a fasted, fed, glucose-loaded and streptozotocin-induced diabetes model of albino rats followed by Molecular Spectroscopic (FTIR and UV-Vis) analysis. Blood sugar levels were determined from samples collected at different intervals (0, 1, 3, and 4 h). Results and Conclusions: A significant blood glucose reduction was observed as a result of both plants’ extracts, while the greatest reduction was shown by Cucumis sativus. The UV-Vis profile showed several absorption bands ranging from 200 to 800 nm, showing the presence of flavonoids, phenolic compounds, terpenoids, carotenoids, and chlorophyll. The FTIR spectra reveal the presence of carbohydrates, proteins, lipids, and phenolic compounds, which contribute to the extracts’ nutritional and biological value. Further research is needed to determine the active agents and the likely mechanism of action of both the plants regarding their hypoglycemic effects. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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6 pages, 1087 KiB

Open AccessProceeding Paper

The Bioactivity of Byproducts from the Blackberry (Rubus fruticosus) Juice Industry

by Maria Dolores Rivero-Pérez, Gisela Gerardi, Mónica Cavia-Saiz, Miriam Ortega-Heras and Pilar Muñiz

Biol. Life Sci. Forum 2024, 40(1), 52; https://doi.org/10.3390/blsf2024040052 - 28 Mar 2025

Viewed by 175

Abstract

The blackberry (Rubus fruticosus) is a red fruit with great potential as a functional food thanks to its composition, which is rich in antioxidants. This work focused on the study of two byproducts of blackberry (skins and seeds) after juice production, with [...] Read more.

The blackberry (Rubus fruticosus) is a red fruit with great potential as a functional food thanks to its composition, which is rich in antioxidants. This work focused on the study of two byproducts of blackberry (skins and seeds) after juice production, with the aim of characterizing them and studying their bioactivity. The phenolic composition and antioxidant capacity of the products, determined by ABTS, as well as their colonic fermentation fractions, were analyzed. In addition, their genotoxicity and effect on the intestinal microbiota were evaluated after in vitro gastrointestinal digestion and fermentation. Blackberry byproducts, namely skin and seeds, are rich in phenolic compounds, especially the skin, which is rich in anthocyanins and presents an antioxidant capacity that makes it potentially usable as a functional ingredient. All the fermented samples present in vitro genoprotective activity and a modulation effect on the intestinal microbiota, promoting the growth of Bifidobacterium and Lactobacillus and reducing the abundance of the Clostridia XIVa cluster and Faecalibacterium prausnitzii. A similar effect was observed for the skin and seeds. The results provide insights into the digestive properties and health benefits of blackberry byproducts after consumption. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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9 pages, 1779 KiB

Open AccessProceeding Paper

Cyclodextrin-Based Natural Deep Eutectic Solvents: Physicochemical Characterization and Application for Green Extraction of Polyphenols from Moringa oleifera Leaves

by Melina Elizabeth Lionello, Cristina Isabel dos Santos Ferreira and María Florencia Mazzobre

Biol. Life Sci. Forum 2024, 40(1), 53; https://doi.org/10.3390/blsf2024040053 - 15 Apr 2025

Viewed by 189

Abstract

Natural deep eutectic solvents (NADESs) composed of citric acid and glucose or glycerol and glucose, both with and without the addition of β-cyclodextrin (BCD), were developed and characterized through physicochemical analysis. Parameters such as density, pH, water activity, refractive index, electrical conductivity, and [...] Read more.

Natural deep eutectic solvents (NADESs) composed of citric acid and glucose or glycerol and glucose, both with and without the addition of β-cyclodextrin (BCD), were developed and characterized through physicochemical analysis. Parameters such as density, pH, water activity, refractive index, electrical conductivity, and polarity were evaluated. Additionally, their thermal and rheological properties were assessed. The presence of BCD did not significantly affect the polarities of the NADESs but decreased the a_w and increased the pH and the apparent viscosity. The designed NADESs were used to extract polyphenolic compounds from Moringa oleifera leaves, providing a sustainable alternative to conventional organic solvents. The results showed that NADESs achieved high extraction yields, demonstrating their effectiveness and potential applications in food and pharmaceutical industries. This study highlights the versatility of NADESs and their relevance in green chemistry and sustainable extraction technologies. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 735 KiB

Open AccessProceeding Paper

Evaluation of Alternative Models for Respiration Rate of Ready-to-Eat Strawberry (cv. ‘Ágata’)

by Magdalena Irazoqui, Sofía Barrios and Patricia Lema

Biol. Life Sci. Forum 2024, 40(1), 54; https://doi.org/10.3390/blsf2024040054 - 16 Apr 2025

Viewed by 144

Abstract

Alternative models for the respiration rate (RR) of ready-to-eat strawberries were evaluated as a function of O₂ and CO₂ concentration and temperature. The effect of the gaseous atmosphere and temperature on RR was determined in a total factorial experiment where 45 [...] Read more.

Alternative models for the respiration rate (RR) of ready-to-eat strawberries were evaluated as a function of O₂ and CO₂ concentration and temperature. The effect of the gaseous atmosphere and temperature on RR was determined in a total factorial experiment where 45 treatments were applied by combining factors: oxygen (0–21%) and carbon dioxide (0–15%) concentration at three levels and temperature (4–26 °C) at five levels. Both phenomenological (Michaelis–Menten, Langmuir) and non-phenomenological (Generalized linear and Quadratic) approaches were used to fit RR data. The temperature effect was modeled by Arrhenius, exponential, and power models. Model selection was performed based on R2-adjusted, RMSE, and IAC indicators. Models with R² greater than 0.80, lower RMSE, and AIC were selected. The quadratic model and Michaelis–Menten Uncompetitive-with power model for temperature dependence were the best predictors of the experimental data. An integrated mathematical model based on strawberry respiration activity considering the influence of oxygen, carbon dioxide, and temperature was obtained, allowing its use for MAP modeling. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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