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Open AccessEditorial

Statement of Peer Review

by Arun K. Bhunia

Biol. Life Sci. Forum 2026, 56(1), 32; https://doi.org/10.3390/blsf2026056032 - 15 Jun 2026

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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 6th International Electronic Conference on Foods)

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7 pages, 685 KB

Open AccessProceeding Paper

Machine Learning-Based Prediction of Polycyclic Aromatic Hydrocarbon (PAH) Levels in Smoked Fish Using WEKA: Evaluation of Smoking Parameters and Model Performance

by Irem Kılınç, Hayal Boyacıoğlu and Berna Kılınç

Biol. Life Sci. Forum 2026, 56(1), 1; https://doi.org/10.3390/blsf2026056001 - 5 Jan 2026

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Abstract

This study investigates the predictive modeling of total Polycyclic Aromatic Hydrocarbon (PAH) concentrations in smoked fish products based on various smoking parameters using machine learning techniques in the Waikato Environment for Knowledge Analysis (WEKA) software environment. Key input variables included fish fat content, [...] Read more.

This study investigates the predictive modeling of total Polycyclic Aromatic Hydrocarbon (PAH) concentrations in smoked fish products based on various smoking parameters using machine learning techniques in the Waikato Environment for Knowledge Analysis (WEKA) software environment. Key input variables included fish fat content, smoking temperature, and wood type, all of which were statistically significant predictors of PAH levels (p < 0.05). A multiple linear regression analysis conducted in SPSS revealed a strong correlation between predictors and PAH concentration (r = 0.801), with an explained variance of 64.1% (R² = 0.641) and a standard error of 3.52. Among the evaluated machine learning algorithms—Linear Regression, SMOreg, Multilayer Perceptron, M5P, Random Forest, and IBk—performance was assessed using five criteria: Correlation Coefficient, Mean Absolute Error (MAE), Root Mean Squared Error (RMSE), Relative Absolute Error (RAE), and Root Relative Squared Error (RRSE). All models were validated using 10-fold cross-validation. For classification tasks based on fish species, Logistic Regression outperformed the Random Forest and J48 algorithms, indicating superior predictive capability. This integrated analytical framework demonstrates the effectiveness of machine learning in food safety monitoring and provides a scientific basis for optimizing smoking processes to mitigate PAH contamination. Overall, the findings underscore the practical value of machine learning tools in the predictive modeling of PAH contamination in smoked fish. The approach not only offers high predictive accuracy but also serves as a scientific framework for improving food safety by optimizing smoking conditions to minimize PAH formation. This integrated model can aid food technologists and manufacturers in establishing safer processing parameters while maintaining product quality. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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9 pages, 725 KB

Open AccessProceeding Paper

Effect of UV-C Radiation and Modified Atmosphere Packaging on the Quality of Minimally Processed Grated Anco Squash (Curcubita moschata)

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

Biol. Life Sci. Forum 2026, 56(1), 2; https://doi.org/10.3390/blsf2026056002 - 8 Jan 2026

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Abstract

This study evaluated the effects of different UV-C radiation doses combined with modified atmosphere packaging (MAP) on the conservation of minimally processed grated anco squash. The squash, obtained from producers in Santiago del Estero (Argentina), was washed, sanitized, cut, peeled, grated, and centrifuged. [...] Read more.

This study evaluated the effects of different UV-C radiation doses combined with modified atmosphere packaging (MAP) on the conservation of minimally processed grated anco squash. The squash, obtained from producers in Santiago del Estero (Argentina), was washed, sanitized, cut, peeled, grated, and centrifuged. It was then subjected to UV-C treatments of 5 kJ/m² (T5), 15 kJ/m² (T15), 30 kJ/m² (T30), and 50 kJ/m² (T50). An immersion treatment with NaClO (100 ppm, 3 min) (TH) and an untreated control (TC) were also included. All samples were packaged in PVC trays and sealed with 35 μm polypropylene film, forming a passive MAP. Treatments T5 and T15 preserved acceptable sensory quality for up to 8 days, and no significant differences in color parameters were observed among treatments during storage. Overall, PC decreased by 12–20% and C by 15–37%, while AC increased by 15–40% after 8 days. Treatments T15, T30, and T50 effectively reduced psychrophilic microorganisms for up to 4 days, achieving reductions of 1–2 log compared to TH and TC (6 log CFU/g). By day 8, all treatments reached the microbial limit. In conclusion, the T15 treatment was the most suitable for preserving grated anco squash for up to 4 days at 5 °C, offering a potential alternative to sodium hypochlorite–based sanitization. Full article

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6 pages, 435 KB

Open AccessProceeding Paper

What Does Quality Fish Taste Like? A Sensory Guide for the Evaluation of Cooked Sparus aurata

by Isabel Casanova-Martínez, Nuria Jiménez-Redondo, David Lopéz-Lluch, Ángel A. Carbonell-Barrachina, Esther Sendra and Marina Cano-Lamadrid

Biol. Life Sci. Forum 2026, 56(1), 3; https://doi.org/10.3390/blsf2026056003 - 8 Jan 2026

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Abstract

Sensory evaluation is essential for analyzing fish quality, as it describes its organoleptic profile and reflects consumer perception. Attributes such as appearance, smell, taste, and texture can vary depending on the origin of the fish, its diet, and thermal processing. In order to [...] Read more.

Sensory evaluation is essential for analyzing fish quality, as it describes its organoleptic profile and reflects consumer perception. Attributes such as appearance, smell, taste, and texture can vary depending on the origin of the fish, its diet, and thermal processing. In order to obtain reproducible results, it is necessary to control factors such as temperature, cooking time, and portion thickness during fish sample preparation for testing. This study develops a standardized guide for the sensory evaluation of cooked fish, particularly Sparus aurata. The guide includes detailed preparation protocols, a structured descriptive method, and a tasting sheet to ensure objective, reproducible evaluations that are applicable in research, industry, training, and quality control. Full article

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9 pages, 1514 KB

Open AccessProceeding Paper

Biopreservative and Antioxidant Potential of Novel LAB Strains from Low-Sodium Vegetable Fermentations

by Youssef Ezzaky, Latifa Bouddouch, Kaoutar Boussif, Mariem Zanzan, Fouad Msanda and Fouad Achemchem

Biol. Life Sci. Forum 2026, 56(1), 4; https://doi.org/10.3390/blsf2026056004 - 13 Jan 2026

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Abstract

This study explores the biopreservative and antioxidant potential of lactic acid bacteria (LAB) isolated from low-sodium vegetable fermentations. Five vegetables, green pepper, tomato, eggplant, carrot, and cabbage, were fermented with varying NaCl concentrations (0–3%) for 45 days. Fifty-six presumptive LAB were isolated, and [...] Read more.

This study explores the biopreservative and antioxidant potential of lactic acid bacteria (LAB) isolated from low-sodium vegetable fermentations. Five vegetables, green pepper, tomato, eggplant, carrot, and cabbage, were fermented with varying NaCl concentrations (0–3%) for 45 days. Fifty-six presumptive LAB were isolated, and eight LAB strains exhibiting strong antimicrobial activity against Listeria monocytogenes and Staphylococcus aureus were selected for further analysis. The isolates showed significant tolerance to salinity (6.5–18% NaCl), alkaline pH (9.6), and heat stress (45 °C and 60 °C for 30 min). Antimicrobial assays against eight indicator pathogens confirmed a broad inhibition spectrum attributed to bacteriocin-like substances, while antioxidant assays indicated significant antioxidant activity (27–65%), with strain L10 showing the highest radical scavenging potential (p < 0.05). API 20 STREP profiling revealed three dominant taxa: Leuconostoc, Lactococcus lactis, and Enterococcus faecium. These findings highlight LAB as stress-tolerant, multifunctional strains with promising applications as natural biopreservatives and probiotic candidates for developing functional, low-sodium fermented foods. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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8 pages, 1093 KB

Open AccessProceeding Paper

Short-Chain Fatty Acids as Functional Postbiotics in Colorectal Cancer Management

by Cinzia Zolfanelli, Vincenzo Lauciello, Alessio Di Ciancia, Alessio Vagliasindi, Theodoros Varzakas and Teresa D’Amore

Biol. Life Sci. Forum 2026, 56(1), 5; https://doi.org/10.3390/blsf2026056005 - 14 Jan 2026

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Abstract

Short-chain fatty acids (SCFAs), such as butyrate, acetate, and propionate, are the result of microbial fermentation and have been demonstrated to exert anticancer effects in different experimental models. We systematically reviewed 27 studies on postbiotics in colorectal cancer models, enclosing a range of [...] Read more.

Short-chain fatty acids (SCFAs), such as butyrate, acetate, and propionate, are the result of microbial fermentation and have been demonstrated to exert anticancer effects in different experimental models. We systematically reviewed 27 studies on postbiotics in colorectal cancer models, enclosing a range of study types including cell lines, animal models, and organoids. Eight studies that focused specifically on SCFAs were identified and analyzed. SCFAs promoted apoptosis through caspase activation, influenced NF-κB and MAPK signaling, increased mucin expression, and strengthened barrier function. Butyrate has also been demonstrated to induce autophagy via LKB1–AMPK signaling. Studies using SCFA-containing supernatants showed similar effects, although the presence of multiple biomolecules limited attribution. Overall, these findings provide a robust foundation for further research, particularly in the context of translational studies that can bridge the gap between preclinical and clinical research. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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8 pages, 1721 KB

Open AccessProceeding Paper

Experimental Study of Combined Fluidized Bed and Microwave Drying Applied to Soybeans and Pumpkin Seeds

by Patronelli Renzo, Goñi Sandro, Arballo Javier and Campañone Laura

Biol. Life Sci. Forum 2026, 56(1), 6; https://doi.org/10.3390/blsf2026056006 - 13 Jan 2026

Cited by 1 | Viewed by 1053

Abstract

Microwave technology offers a sustainable alternative to fossil fuel-based drying of particulate materials. Its combination with fluidized bed systems enhances process efficiency and product quality. A pilot-scale dryer with two magnetrons was used to study soybean and pumpkin seed drying. Samples were dried [...] Read more.

Microwave technology offers a sustainable alternative to fossil fuel-based drying of particulate materials. Its combination with fluidized bed systems enhances process efficiency and product quality. A pilot-scale dryer with two magnetrons was used to study soybean and pumpkin seed drying. Samples were dried at 50 °C with air velocities twice the minimum fluidization value. Microwave power levels of 0, 350, and 750 W were applied. Weight loss after 30 min reached 32.2–42.5% for soybeans and 42.0–48.2% for pumpkin seeds. Moderate microwave power improved drying efficiency, highlighting the potential of microwave-assisted fluidized bed drying for food processing sustainability. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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8 pages, 1314 KB

Open AccessProceeding Paper

Exploring Flavonoids and Citric Acid Extraction Yields from Lemon Peels Across Glucanase, Cellulase, and Pectinase Enzymes

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

Biol. Life Sci. Forum 2026, 56(1), 7; https://doi.org/10.3390/blsf2026056007 - 15 Jan 2026

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Abstract

Lemon peel, which contains a wide variety of antioxidant compounds and biopolymers, is an interesting byproduct for valorization. In this study, pectin and cellulose were obtained from lemon peel with 36% and 23% extraction yields. Meanwhile, when evaluating the extraction of secondary metabolites [...] Read more.

Lemon peel, which contains a wide variety of antioxidant compounds and biopolymers, is an interesting byproduct for valorization. In this study, pectin and cellulose were obtained from lemon peel with 36% and 23% extraction yields. Meanwhile, when evaluating the extraction of secondary metabolites using various enzymes, it was found that their concentrations increased the most in the case of pectin methylesterase, by up to 21.7% for eriocitrin, although the solid residue was not affected spectroscopically by the enzymatic activity. In contrast, enzyme mixes with β-glucosidase activity showed no presence of the O-glycosylated flavonoids, suggesting their hydrolysis into the aglycones. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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8 pages, 530 KB

Open AccessProceeding Paper

Oil Uptake Lessening and Functionality Amelioration of Deep-Fried Fish Fillets Using Egg White Protein Edible Coating

by Kumar Gaurav and Naresh Kumar Mehta

Biol. Life Sci. Forum 2026, 56(1), 8; https://doi.org/10.3390/blsf2026056008 - 26 Jan 2026

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Abstract

This study aimed to develop an edible egg white protein coating to reduce fat uptake and mitigate protein oxidation in deep-fried Labeo rohita fillets. Fillets (4 × 4 × 2 cm) were coated with 2.5–25% egg white protein and analyzed for proximate composition, [...] Read more.

This study aimed to develop an edible egg white protein coating to reduce fat uptake and mitigate protein oxidation in deep-fried Labeo rohita fillets. Fillets (4 × 4 × 2 cm) were coated with 2.5–25% egg white protein and analyzed for proximate composition, frying yield, coating pickup, protein solubility, water-holding capacity, carbonyls, sulfhydryl groups, texture, colour, and sensory attributes. Increasing coating concentration improved coating pickup (2.65–8.36%), frying yield (70.45–80.26%), and reduced fat uptake (9.67–48.66%), while offering partial oxidative protection. Sensory evaluation identified 15% egg white protein coating as most acceptable, and it also effectively lowered fat absorption while preserving protein quality, yielding a healthier fried fish product. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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11 pages, 1078 KB

Open AccessProceeding Paper

Comparative Evaluation of the Physicochemical, and Antioxidant Properties of Milk Thistle Seed Cake Oils Extracted via Soxhlet and Microwave-Assisted Methods

by Sina Makouie, Joanna Bryś, Jolanta Małajowicz, Eliza Gruczyńska-Sękowska and Marko Obranović

Biol. Life Sci. Forum 2026, 56(1), 9; https://doi.org/10.3390/blsf2026056009 - 28 Jan 2026

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Abstract

Milk thistle seed cake, a by-product of silymarin production, contains residual oil with valuable bioactive compounds. This study compared oils extracted using microwave-assisted extraction (MAE) and Soxhlet extraction. MAE produced higher yields and better preserved polyunsaturated fatty acids. It also generated oils with [...] Read more.

Milk thistle seed cake, a by-product of silymarin production, contains residual oil with valuable bioactive compounds. This study compared oils extracted using microwave-assisted extraction (MAE) and Soxhlet extraction. MAE produced higher yields and better preserved polyunsaturated fatty acids. It also generated oils with lower acid and peroxide values, higher total phenolic content, and greater antioxidant capacity. Oxidative stability evaluated by pressure differential scanning calorimetry (PDSC) showed longer induction times for MAE-derived oils, indicating improved resistance to oxidation. These trends are consistent with the shorter extraction times and reduced thermal exposure associated with MAE. Overall, MAE proved more effective for recovering high-quality oil from milk thistle seed cake, supporting its use as a valuable resource in waste-to-value applications. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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12 pages, 511 KB

Open AccessProceeding Paper

Correlation of Vendor Food Handling Practices in a Public Market on Microbiological Quality of Ready-to-Eat Filipino Steamed Rice Cakes

by Elaine Rizza P. Javinal and Gerieka R. Anapi

Biol. Life Sci. Forum 2026, 56(1), 10; https://doi.org/10.3390/blsf2026056010 - 2 Feb 2026

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Abstract

Few studies exist on the handling practices and microbial quality of ready-to-eat (RTE) Filipino steamed rice cakes sold in public markets. This study assessed the correlation between food handling practices of public market vendors (n = 15) and the microbiological quality of steamed [...] Read more.

Few studies exist on the handling practices and microbial quality of ready-to-eat (RTE) Filipino steamed rice cakes sold in public markets. This study assessed the correlation between food handling practices of public market vendors (n = 15) and the microbiological quality of steamed rice cakes. Vendors showed very good handling practices (mean = 12), though some observations deviated from self-reports. Physicochemical (pH = 4.82–5.91; aw = 0.94–0.97) and microbial analyses (Aerobic Plate Count (APC) = 8.37–12.7 log CFU/g; Yeast and Mold Count (YMC) = 9.47–10.60 log CFU/g; Escherichia coli = <1.8–3.15 MPN/g) exceeded standards. Weak negative correlations (APC = −0.62; E. coli = −0.18) and low positive correlations (YMC = 0.15) indicate a need for improved food safety guidance. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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8 pages, 627 KB

Open AccessProceeding Paper

Innovative Processing Approaches for Heavy Metal Detoxification in Seafood

by Ana. O. S. Jorge, M. Carpena, J. Echave, P. Barciela, R. Nogueira-Marques, M. A. Prieto and Maria. B. P. P. Oliveira

Biol. Life Sci. Forum 2026, 56(1), 11; https://doi.org/10.3390/blsf2026056011 - 2 Feb 2026

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Abstract

Heavy metal contamination of seafood remains a critical challenge for public health and industrial processing. Emerging research demonstrates that post-mortem treatments can reduce toxic elements through distinct mechanistic pathways, including diffusion-driven leaching, ligand-specific chelation, thermal redistribution, and physicochemical separation. This article synthesizes recent [...] Read more.

Heavy metal contamination of seafood remains a critical challenge for public health and industrial processing. Emerging research demonstrates that post-mortem treatments can reduce toxic elements through distinct mechanistic pathways, including diffusion-driven leaching, ligand-specific chelation, thermal redistribution, and physicochemical separation. This article synthesizes recent evidence to evaluate innovative processing approaches through a mechanistic and technology-oriented lens. Acidified marinades promote proton-mediated desorption and diffusion of arsenic, achieving reductions approaching 90%. Chelation strategies using food-grade ligands such as sodium acetate or combined cysteine–EDTA systems show strong affinity for divalent metals, removing up to 88.6% of lead, 80% of nickel, and over 90% of mercury. In parallel, advanced green technologies, such as supercritical CO₂ extraction and electrocoagulation, enable 90–98% removal. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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6 pages, 865 KB

Open AccessProceeding Paper

Evaluation of the Productive Behavior and Quality of Different Varieties of Strawberries (Fragaria x ananassa) Cultivated in Santiago del Estero, Argentina

by Silvana Cecilia Ruiz, Diego Ricardo Gutierrez, Yesica Noemí Gramajo Dominguez, Julio Federico Benites and Silvia del Carmen Rodriguez

Biol. Life Sci. Forum 2026, 56(1), 12; https://doi.org/10.3390/blsf2026056012 - 2 Feb 2026

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Abstract

The agronomic performance and quality of different strawberry (Fragaria x ananassa) varieties produced in Santiago del Estero, Argentina, were studied. The following varieties were evaluated in 2023 and 2024 under semi-forced cultivation and bioinputs: Rociera (RO), Frontera (FR), Sahara (SH), Savana [...] Read more.

The agronomic performance and quality of different strawberry (Fragaria x ananassa) varieties produced in Santiago del Estero, Argentina, were studied. The following varieties were evaluated in 2023 and 2024 under semi-forced cultivation and bioinputs: Rociera (RO), Frontera (FR), Sahara (SH), Savana (SV), and Sabrina (SB). The crop performance was evaluated through yield production, and fruit quality was determined through titratable acidity (TA), soluble solids (SSs), firmness, and instrumental color with L* (luminosity), a* (red-green color), and b* (blue-yellow color) parameters. The results obtained indicate that the evaluated varieties had good productive performance, especially FR and RO, through viable production yields. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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8 pages, 1251 KB

Open AccessProceeding Paper

Sensory Profile of Two Gluten-Free Breads Formulated with Neltuma affinis Pods Powders

by Nancy N. Esposito, Verónica M. Busch, María del P. Buera and Carolina E. Genevois

Biol. Life Sci. Forum 2026, 56(1), 13; https://doi.org/10.3390/blsf2026056013 - 3 Feb 2026

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Abstract

The aim of this study was to characterize the sensory profile of two gluten-free (GF) bread formulations developed with powders obtained by dry grinding from the endocarp–seed (ESP) and epicarp–mesocarp (EMP) fractions of the Neltuma affinis pods. Two GF bread formulations optimized previously [...] Read more.

The aim of this study was to characterize the sensory profile of two gluten-free (GF) bread formulations developed with powders obtained by dry grinding from the endocarp–seed (ESP) and epicarp–mesocarp (EMP) fractions of the Neltuma affinis pods. Two GF bread formulations optimized previously by experimental design were tested: FA with 20.0% ESP, and FB with 20.0% ESP and 2.4% EMP. Check-All-That-Apply, Just-About-Right scaling, and 9-point Hedonic Scale were used in a mix panel with regular and gluten-related disorders consumers (N = 105). Both formulations exhibited different sensory profiles; FA was characterized as “tasty” and “light crumb”, receiving an acceptability of 7 ± 2 points in overall acceptability. FB was described as “moist” and “very airy crumb”, with a 6 ± 2 point in overall acceptability. Penalty analysis showed “taste”, “odour”, “firmness”, and “moisture” as sensory attributes to be improved in FA and FB. Full article

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7 pages, 214 KB

Open AccessProceeding Paper

Enhancing the Safety and Quality of Coconut Residue from Virgin Coconut Oil Wet Processing Through Thermal Pretreatment: A Preliminary Study

by Mary Michelle Velasquez, Jin Mark Pagulayan and Casiana Blanca Villarino

Biol. Life Sci. Forum 2026, 56(1), 14; https://doi.org/10.3390/blsf2026056014 - 5 Feb 2026

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Abstract

Coconut residue (CR) is a major by-product generated during the wet processing of virgin coconut oil (VCO). Despite its potential as a raw material for value-added products such as dietary fiber, it remains underutilized due to its perishable nature, highlighting the need for [...] Read more.

Coconut residue (CR) is a major by-product generated during the wet processing of virgin coconut oil (VCO). Despite its potential as a raw material for value-added products such as dietary fiber, it remains underutilized due to its perishable nature, highlighting the need for appropriate pretreatment to improve safety and quality prior to valorization. This study evaluated the effects of thermal pretreatments, namely pan-roasting at 65–70 °C, hot-air drying at 50 °C and 60 °C, and their combinations, on the microbiological and physicochemical properties of CR. Microbiological quality was assessed through aerobic plate count, yeast and mold count, and total coliform analysis, while physicochemical properties were evaluated using pH, titratable acidity (TA), and instrumental color measurements. Results showed that CR subjected to pan-roasting, either alone or followed by drying at 60 °C, maintained acceptable microbial counts and generally exhibited lower TA and higher pH compared to other treatments, suggesting improved stability and reduced acidity development. However, pan-roasting caused color changes as reflected by a significant reduction in lightness (L*) values relative to the control. Overall, pan-roasting could serve as a promising thermal pretreatment step to enhance microbiological safety and preserve the physicochemical quality of CR. While these results indicate its potential for preparing CR for dietary fiber valorization, confirmation through analysis of fiber content, techno-functional properties, and validation using CR from commercial VCO processing facilities is still required. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

283 pages, 1808 KB

Open AccessConference Report

Abstracts of the 6th International Electronic Conference on Foods

by Arun K. Bhunia

Biol. Life Sci. Forum 2026, 56(1), 15; https://doi.org/10.3390/blsf2026056015 - 9 Feb 2026

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Abstract

The 6th International Online Conference on Foods—Future Horizons in Foods and Sustainability (Foods 2025) was hosted by the MDPI Journal Foods (ISSN 2304-8158, Impact Factor 5.1) from 28–30 October 2025, bringing together global experts, researchers, and practitioners to discuss the latest advancements and [...] Read more.

The 6th International Online Conference on Foods—Future Horizons in Foods and Sustainability (Foods 2025) was hosted by the MDPI Journal Foods (ISSN 2304-8158, Impact Factor 5.1) from 28–30 October 2025, bringing together global experts, researchers, and practitioners to discuss the latest advancements and explore the challenges and opportunities shaping the future of food science and sustainability. As the demand for innovative and sustainable food solutions continues to grow, the role of food science in addressing global challenges has never been more vital. Foods 2025 aimed to foster collaboration and inspire breakthroughs to enhance food quality, safety, security, and sustainability. Furthermore, Personalized Foods or Foods as Medicine will drive future innovations. Full article

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8 pages, 1099 KB

Open AccessProceeding Paper

Near-Infrared Spectroscopy for Predicting Fumonisin and Deoxynivalenol in Maize: Development of Preliminary Chemometric Models

by Bruna Carbas, Pedro Sampaio, Sílvia Cruz Barros, Andreia Freitas, Ana Sanches Silva and Carla Brites

Biol. Life Sci. Forum 2026, 56(1), 16; https://doi.org/10.3390/blsf2026056016 - 10 Feb 2026

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Abstract

Fumonisins and deoxynivalenol (DON) are toxic secondary metabolites, produced by Fusarium species frequently contaminating maize, representing a critical challenge to food safety and human health. Conventional analytical methods, such as HPLC and ELISA, are accurate but time-consuming and require complex sample preparation. In [...] Read more.

Fumonisins and deoxynivalenol (DON) are toxic secondary metabolites, produced by Fusarium species frequently contaminating maize, representing a critical challenge to food safety and human health. Conventional analytical methods, such as HPLC and ELISA, are accurate but time-consuming and require complex sample preparation. In contrast, near-infrared spectroscopy (NIR) has emerged as a rapid, non-destructive, and cost-effective alternative for mycotoxin screening. This study investigates the potential of NIR spectroscopy combined with chemometric techniques to detect and quantify fumonisins (primarily FB1 and FB2) and DON in maize. A total of 60 maize samples were analyzed with mean concentrations of 534 µg/kg for FB1, 208 µg/kg for FB2, and 130 µg/kg for DON. The highest cumulative contamination of FB1 + FB2 reached 3420 µg/kg. While 30% of the samples showed no detectable fumonisin contamination, DON was absent in 17% of the samples. The best performing predictive models were developed using second-derivative pre-processing of the NIR spectra. The NIR calibration model yielded coefficients of determination (R²) of 0.91 for FB1, 0.88 for FB2, and 0.92 for DON, with corresponding root mean square errors (RMSE) of 683, 282, and 115 µg/kg, respectively. These results demonstrate that NIR spectroscopy, particularly when integrated with multivariate analysis, is a promising tool for distinguishing contaminated from uncontaminated maize and estimating mycotoxin levels with reasonable accuracy. These findings support the application of NIR as a practical tool for routine screening and quality control in the maize supply chain. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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12 pages, 1211 KB

Open AccessProceeding Paper

Color Stability and Bioactive Compound Retention in Patagonian Berry Pulps: Comparative Study of Pasteurization and Freezing Treatments

by Carolina Antonella Paulino, Candela Shaiel Mendinueta Morales, María Laura Coppo and Facundo Carlos Namor

Biol. Life Sci. Forum 2026, 56(1), 17; https://doi.org/10.3390/blsf2026056017 - 11 Feb 2026

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Abstract

Berry pulps are valued for their intense color and bioactive compounds, which are susceptible to degradation during processing and storage. This study provides a comparative analysis of the effects of pasteurization (85 °C, 15 min) and frozen storage (−18 °C) on the physicochemical [...] Read more.

Berry pulps are valued for their intense color and bioactive compounds, which are susceptible to degradation during processing and storage. This study provides a comparative analysis of the effects of pasteurization (85 °C, 15 min) and frozen storage (−18 °C) on the physicochemical stability of four Patagonian berry pulps, including blackberry, raspberry, sour cherry, and blueberry, over a 12-month storage period. Color changes were evaluated using the CIELab system. Pasteurization caused significant increases in ΔE and L*, and reductions in a* and Chroma (p < 0.05), whereas frozen pulps showed minor changes and null ΔE at time zero. Hue angle shifts were mainly driven by storage time (p < 0.05). Overall, freezing better preserved color stability and bioactive quality. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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6 pages, 536 KB

Open AccessProceeding Paper

Evaluating the Aqueous Extraction of Phenolic Compounds from Olive Tree Pruning

by Luis Carlos Morán-Alarcón, María del Mar Contreras, Alfonso M. Vidal, Cristina Marzo-Gago, Irene Gómez-Cruz, Juan Miguel Romero-García and Eulogio Castro

Biol. Life Sci. Forum 2026, 56(1), 18; https://doi.org/10.3390/blsf2026056018 - 12 Feb 2026

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Abstract

This study aimed to evaluate the aqueous extraction of phenolic compounds from olive tree pruning. Soxhlet extraction and aqueous extraction at 120 °C were performed in two types of pressurized reactors and different scales. The highest total phenolic content was obtained using Soxhlet [...] Read more.

This study aimed to evaluate the aqueous extraction of phenolic compounds from olive tree pruning. Soxhlet extraction and aqueous extraction at 120 °C were performed in two types of pressurized reactors and different scales. The highest total phenolic content was obtained using Soxhlet (3809.8 mg/100 g biomass), followed by the other extraction strategies (up to 1500 mg/100 g). The content of 3,4-dihydroxyphenylglycol, hydroxytyrosol, and oleuropein also varied depending on the extraction conditions. Overall, aqueous extraction at 120 °C can be used to partially recover phenolic compounds, albeit in a shorter time compared to Soxhlet extraction and using higher solid loads to facilitate scaling up. This type of extraction can be applied in the future to recover these high-value compounds from olive tree pruning, a common agricultural byproduct of the Mediterranean region. Full article

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6 pages, 2637 KB

Open AccessProceeding Paper

Adsorption of Natural Pigments of Mushroom Waste Using a Heavy Metal—Nickel

by Gamze Özçakır

Biol. Life Sci. Forum 2026, 56(1), 19; https://doi.org/10.3390/blsf2026056019 - 12 Feb 2026

Viewed by 559

Abstract

This study aimed to collect natural pigments of edible mushroom waste (stalk and cap) via adsorption on a heavy metal at room temperature. At 45 min of adsorption, the sample concentrations were recorded as initial levels (t = 0 min). Then, concentrations over [...] Read more.

This study aimed to collect natural pigments of edible mushroom waste (stalk and cap) via adsorption on a heavy metal at room temperature. At 45 min of adsorption, the sample concentrations were recorded as initial levels (t = 0 min). Then, concentrations over time were noted (t = 10, 20, 45 min). Maximum RE (removal efficiency) and AC (adsorption capacity) values were obtained at a 0.4 g/L Ni (II) solution concentration and a 45 min adsorption time, equaling 61% and 3783 mg dried mushroom pigment/g Ni (II). Furthermore, the most suitable kinetic model for all the studied Ni (II) solution concentrations was determined to be the pseudo-second-order model (R² ≥ 0.9). ANOVA analysis, applied to the experimental data, showed that AC was mostly affected by time and initial concentration parameters. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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8 pages, 307 KB

Open AccessProceeding Paper

Use of Agro-Industrial Biomasses as a Strategy to Increase the Sustainable Bioeconomy in the Amazon

by Orquidea Vasconcelos dos Santos, Helen Cristina de Oliveira Palheta, Jade Vitória Duarte de Carvalho, Railanni dos Santos Cantão, Andrei de Oliveira Ramos, Amanda Ramos Soares and Mayara Galvão Martins

Biol. Life Sci. Forum 2026, 56(1), 20; https://doi.org/10.3390/blsf2026056020 - 24 Feb 2026

Viewed by 866

Abstract

Biomasses from agro-industrial practices in the Amazon have generated significant inputs in the last decade for the development of projects and the extension of more sustainable production chains, based on the results of research on both laboratory and pilot scales, and from the [...] Read more.

Biomasses from agro-industrial practices in the Amazon have generated significant inputs in the last decade for the development of projects and the extension of more sustainable production chains, based on the results of research on both laboratory and pilot scales, and from the rapid expansion in industrial scaling. The rise in the use of biomass includes the use of raw materials from so-called superfruits, notable examples of which include açaí (Euterpe oleracea Mart.), Brazil nut (Bertholletia excelsa HBK), pupunha (Bactris gasipaes Kunth), tucumã (Astrocaryum aculeatum) and buriti (Mauritia flexuosa). All of these are of great importance to the trade balance of the Amazon region, contributing significantly to the import of products and by-products from Brazil. In view of the above, this research aims to present the nutritional, functional and technological properties of these biomasses as a contribution to industrial innovation in the use of isolated constituents in various segments of the food, pharmaceutical, dermocosmetic and packaging industries. The data show that research into the protein, fibrous and starch-based biopolymers contained in these biomasses has been guided and deepened, with an emphasis on investigations in isolation and on applications of bioactive compounds and starches and fibers in the development of films and packaging with good resistance properties and high environmental biodegradability, these being economically viable as food coatings, acting in synergy with the application of technologies and the increase in the sustainable circular bioeconomy in the Amazon, combining techno-economic and environmental development in the most diverse industrial sectors. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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11 pages, 1297 KB

Open AccessProceeding Paper

Influence of Modified-Atmosphere Packaging, Antioxidants and Mild Heat Treatment on the Shelf Life of Fresh-Cut Eggplant (Solanum melongena)

by María Laura Lemos, Diego Ricardo Gutiérrez and Silvia del Carmen Rodríguez

Biol. Life Sci. Forum 2026, 56(1), 21; https://doi.org/10.3390/blsf2026056021 - 27 Feb 2026

Viewed by 795

Abstract

The influence of passive and active modified-atmosphere packaging (MAP), antioxidants (citric acid and ascorbic acid) and their combinations with a mild thermal process on the shelf life of cut eggplants was evaluated. Eggplant slices were subjected to different treatments (a—MAP: packaged in air [...] Read more.

The influence of passive and active modified-atmosphere packaging (MAP), antioxidants (citric acid and ascorbic acid) and their combinations with a mild thermal process on the shelf life of cut eggplants was evaluated. Eggplant slices were subjected to different treatments (a—MAP: packaged in air with 35 μm polypropylene; b—MAP1: packaged with 3% O₂ + 15% CO₂; c—MAP2: packaged with 5% O₂ + 15% CO₂; d—citric acid 1% + MAP; e—ascorbic acid (A2) 1% + MAP; f—A2 + MAP1; g—TT (50 °C for 1 min) + A2 + MAP; h—TT + A2 + MAP1; and i—control: no treatment) and stored for 12 days at 5 °C. The evolution of sensory characteristics such as color and the browning index, ascorbic acid (AA), total phenols (TP), antioxidant capacity (AC), microorganism count (mesophilic and psychrophilic aerobes, enterobacteria, molds and yeasts) and polyphenol oxidase PPO activity were periodically evaluated. Treatment h was the most effective in prolonging shelf life, maintaining eggplant’s optimal sensory characteristics for up to 10 days, with greater retention of AA and AC and without significantly varying the initial level of TP. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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9 pages, 821 KB

Open AccessProceeding Paper

Traditional Amlou Spread as a Novel Shelf-Stable Carrier for Probiotics: Microbial Viability and Physicochemical Stability During Storage

by Oulayya Essalhi, Youssef Ezzaky, Mariem Zanzan, Fadil Bakkali and Fouad Achemchem

Biol. Life Sci. Forum 2026, 56(1), 22; https://doi.org/10.3390/blsf2026056022 - 10 Mar 2026

Viewed by 914

Abstract

The development of shelf-stable functional foods remains a key challenge in probiotic product formulation, particularly for non-dairy alternatives adapted to traditional diets. Amlou, a Moroccan spread made from argan oil, almonds, and honey or sugar, may serve as a promising plant-based probiotic [...] Read more.

The development of shelf-stable functional foods remains a key challenge in probiotic product formulation, particularly for non-dairy alternatives adapted to traditional diets. Amlou, a Moroccan spread made from argan oil, almonds, and honey or sugar, may serve as a promising plant-based probiotic carrier. This study evaluated the viability of three LAB strains, Lactobacillus gasseri (commercial), Latilactobacillus sakei AE126, and Enterococcus durans Y17, in seven Amlou formulations containing varying argan oil (5–10%) and sugar (0–10%) concentrations. Samples were stored at ambient temperature (25 °C) for 45 days. Viability, pH, and water activity were monitored periodically. Probiotic survival significantly depended on formulation (ANOVA, p < 0.05). Viability losses remained below 1 log CFU/g across all samples. The best results were observed in formulations containing 10% argan oil and either 0% or 5% sugar, depending on the probiotic strain, suggesting a synergistic protective effect of lipids and moderate carbohydrate levels. These findings indicate that Amlou could serve as a shelf-stable, culturally relevant carrier for probiotic delivery. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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11 pages, 726 KB

Open AccessProceeding Paper

Fish-Based Pureed Baby Foods: A Preliminary Scientific Literature Review on Their Metal(loid) Levels and Limited Availability on the Spanish Market

by Ana M. Solivella-Poveda, Marta Rodríguez, Marcos Rodríguez-Estrada, Marina Cano-Lamadrid and Esther Sendra

Biol. Life Sci. Forum 2026, 56(1), 23; https://doi.org/10.3390/blsf2026056023 - 18 Mar 2026

Viewed by 669

Abstract

Fish is recommended in early childhood mainly because of its omega-3 fatty acid content. However, it can be a source of metal(loid)s, which pose a health risk. The main objective of this study was to conduct a literature review on metal(loid) levels in [...] Read more.

Fish is recommended in early childhood mainly because of its omega-3 fatty acid content. However, it can be a source of metal(loid)s, which pose a health risk. The main objective of this study was to conduct a literature review on metal(loid) levels in pureed baby foods (PBFs). To support and contextualize the information obtained on fish-based PBFs, an evaluation of the labelling information on fish-based PBFs marketed in Spain was carried out. Fish-based PBFs accounted for only 12.04% to 13.13% of the total supply of PBFs, with a fish content around 8%, revealing a nutritional deficiency. According to the studies reviewed (n = 11), fish-based PBFs had the highest levels of As and Hg, which should be minimized. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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10 pages, 448 KB

Open AccessProceeding Paper

Influence of the Application of Tea Tree Essential Oil (Melaleuca alternifolia) on the Sensory, Microbiological and Antioxidant Quality of Minimally Processed Anco Squash

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

Biol. Life Sci. Forum 2026, 56(1), 24; https://doi.org/10.3390/blsf2026056024 - 19 Mar 2026

Viewed by 350

Abstract

This study evaluated the effect of applying tea tree essential oil (TTEO) on the sensory, microbiological, and antioxidant quality of grated anco squash (Cucurbita moschata). To this end, different application methodologies and concentrations of TTEO were applied to the product, and [...] Read more.

This study evaluated the effect of applying tea tree essential oil (TTEO) on the sensory, microbiological, and antioxidant quality of grated anco squash (Cucurbita moschata). To this end, different application methodologies and concentrations of TTEO were applied to the product, and their effect on sensory characteristics, microbiological quality and bioactive compounds was evaluated. The anco squash was washed, disinfected, cut, peeled, grated, and then treated with TTEO at concentrations of 4 and 8 μL/mL using different application methods: spraying (TS), immersion (TI), and absorbent strips impregnated with EO attached to the trays to generate vapors (TV). In addition, an immersion treatment with NaClO (100 ppm, 3 min) (TH) and a water-immersion control (TC) were included. All samples were packaged in PVC trays, sealed with 35 µm polypropylene bags, and stored at 5 °C for 8 days. According to sensory evaluation, TTEO spray treatments (TS) maintained the highest scores until day 4, and were therefore identified as the most effective strategy for application. Antioxidant capacity initially increased for all TTEO treatments compared to the control, while phenolic compound levels remained stable and carotenoid content decreased progressively during storage. Overall, TTEO treatments maintained the quality of grated anco squash for up to 4 days at 5 °C, highlighting their potential to improve nutraceutical properties and extend shelf life when integrated with complementary preservation technologies. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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13 pages, 658 KB

Open AccessProceeding Paper

Nannochloropsis sp. Extract as a Potential Functional Ingredient for Food Applications

by Valter F. R. Martins, Ana I. Lopes, Manuela Machado, Manuela E. Pintado, Rui M. S. C. Morais and Alcina M. M. B. Morais

Biol. Life Sci. Forum 2026, 56(1), 25; https://doi.org/10.3390/blsf2026056025 - 25 Mar 2026

Viewed by 1159

Abstract

This present study provides a comprehensive and novel assessment of Nannochloropsis sp. extracts as multifunctional ingredients for food applications, combining lipid profiling, nutritional quality indices, and antimicrobial activity. The extracts were obtained by ultrasound-assisted hydroethanolic extraction (90% EtOH solution; 20 kHz pulses of [...] Read more.

This present study provides a comprehensive and novel assessment of Nannochloropsis sp. extracts as multifunctional ingredients for food applications, combining lipid profiling, nutritional quality indices, and antimicrobial activity. The extracts were obtained by ultrasound-assisted hydroethanolic extraction (90% EtOH solution; 20 kHz pulses of 30 s during 10 min). Nannochloropsis sp. biomass exhibited a high lipid content (36.6%), and GC-FID analysis of its extract revealed high concentrations of palmitic acid, palmitoleic acid, and eicosapentaenoic acid (EPA). Nutritional quality indices—including the index of atherogenicity (AI), the index of thrombogenicity (TI), and the hypocholesterolemic/hypercholesterolemic ratio (HH)—were favorable, and the health-promoting index (HPI) was high. Although the extract exhibited low antioxidant activity in ABTS, DPPH, and ORAC assays, it demonstrated inhibitory activity against Gram-negative (Yersinia enterocolitica, Escherichia coli, Salmonella enterica Serovar Enteritidis) and Gram-positive (Staphylococcus aureus, and Listeria monocytogenes) foodborne pathogens, with a minimal inhibitory concentration of 6.3–12.5 mg/mL. These findings highlight the novelty of positioning Nannochloropsis sp. extracts as multifunctional ingredients that couple favorable lipid nutrition with antimicrobial functionality, rather than as single-purpose bioactives. The results support their potential for application in healthy food formulations and shelf-life extension strategies. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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11 pages, 589 KB

Open AccessProceeding Paper

Sustainable Recovery of Antioxidant Amphiphilic Bioactives from Avocado By-Products via Green Extraction for Food and Cosmetic Applications

by Vasileios Manousakis, Stefanos Michailidis, Eirini Palamida, Christos Plakidis, Anna Ofrydopoulou and Alexandros Tsoupras

Biol. Life Sci. Forum 2026, 56(1), 26; https://doi.org/10.3390/blsf2026056026 - 26 Mar 2026

Viewed by 1226

Abstract

This study explores the sustainable extraction, quantification, and functional evaluation of antioxidant amphiphilic (TAC) and lipophilic (TLC) compounds from avocado (Persea americana) products and by-products using green, solvent-efficient extraction, for potential applications in functional foods and/or cosmetics. Juice derived from organically [...] Read more.

This study explores the sustainable extraction, quantification, and functional evaluation of antioxidant amphiphilic (TAC) and lipophilic (TLC) compounds from avocado (Persea americana) products and by-products using green, solvent-efficient extraction, for potential applications in functional foods and/or cosmetics. Juice derived from organically grown domestic (Greek) avocado and the remaining juicing pulp by-products were subjected to a green extraction and partitioning fractionation process to obtain separately the extracted TLC and TAC. Quantitative analyses of total phenolic (TPC) and carotenoid contents (TCC), as well as antioxidant activity (DPPH, ABTS, FRAP), were performed using UV–Vis spectroscopy just after the extraction. ATR–FTIR spectroscopy was used to structurally characterize TAC bioactives compared to standards (gallic acid, quercetin, beta-carotene, soy phospholipids). TAC extracts exhibited higher TPC and superior antioxidant capacity across all assays, in comparison to the TLC, especially in the by-products. Despite relatively modest absolute phenolic and carotenoid concentrations compared to the literature, the extracts retained potent bioactivity, indicating selective enrichment of functional compounds. UV–Vis spectral peaks (240 nm, 310 nm) confirmed the presence of conjugated systems, suggesting potential for anti-UV photo-protective cosmetic applications. ATR–FTIR analysis further identified functional groups of key amphiphilic constituents, including simple phenolics, flavonoids, polyphenols, carotenoids and polar lipids. TAC extracts were successfully integrated into plant-based jelly prototypes as functional food supplements. Antioxidant stability of the jelly was retained for 15 days under refrigeration, though shelf-life limitations due to moisture and microbial growth highlight the need for preservative strategies. This work demonstrates a circular bioeconomy approach to food waste valorization, with significant implications for sustainable innovation in functional foods and clean-label cosmetics. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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10 pages, 1052 KB

Open AccessProceeding Paper

Life Cycle Assessment of Argentinian Dry Bean Flour

by María Gimena Torres, Silvina Cecilia Andrés, Nadia Florencia Nagai, Gabriel Lorenzo and Germán García Colli

Biol. Life Sci. Forum 2026, 56(1), 27; https://doi.org/10.3390/blsf2026056027 - 26 Mar 2026

Viewed by 544

Abstract

Plant-based sources are being assessed as alternatives to animal-based foods as a strategy to reduce environmental impacts. This study aimed to calculate the environmental footprint of dry bean flour made from Phaseolus vulgaris sp. cultivated in the Argentine Northwest. Since grain pre-treatment influences [...] Read more.

Plant-based sources are being assessed as alternatives to animal-based foods as a strategy to reduce environmental impacts. This study aimed to calculate the environmental footprint of dry bean flour made from Phaseolus vulgaris sp. cultivated in the Argentine Northwest. Since grain pre-treatment influences the flour’s nutritional value, three different processing methods were evaluated. A comparative Life Cycle Assessment was conducted for 1 kg of flour. Primary stages assessed were seed and grain production, transportation, processing, and flour production. Agrochemicals used in the field stages had a significant impact on ecotoxicity. Energy consumption from non-renewable sources represents a significant burden on pretreated flour. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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9 pages, 3858 KB

Open AccessProceeding Paper

Automation-Assisted Recovery and Dispensing of Micro-Particle Salt in Industrial Food Production Lines: System Development and Experimental Analysis

by Furkan Tığ and Süleyman Fatih Kırmızıgöl

Biol. Life Sci. Forum 2026, 56(1), 28; https://doi.org/10.3390/blsf2026056028 - 23 Apr 2026

Viewed by 452

Abstract

Salt and seasoning application plays a critical role in flavor and product consistency in industrial food manufacturing; however, manual recovery of excess salt limits both hygiene and process efficiency. In this study, a closed-loop salt dispensing machine capable of operating between 120–700 kg/h [...] Read more.

Salt and seasoning application plays a critical role in flavor and product consistency in industrial food manufacturing; however, manual recovery of excess salt limits both hygiene and process efficiency. In this study, a closed-loop salt dispensing machine capable of operating between 120–700 kg/h was developed to automatically recover salt that does not adhere to the product surface during processing. The required motor power and torque for achieving the maximum discharge rate of 700 kg/h were analytically calculated and experimentally validated. Homogeneity tests performed on a 1.2-m conveyor indicated maximum and minimum deviations of 5.3% and 7%, respectively. Overall, the system eliminates material waste, enhances hygiene, and provides more controlled salt distribution compared to conventional manual methods. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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8 pages, 734 KB

Open AccessProceeding Paper

Antimicrobial Properties of Lactic Acid Bacteria Isolated from Moroccan Camel Meat for Natural Food Preservation

by Hamza Tami, Youssef Ezzaky, Mariem Zanzan, Mohamed Amellal and Fouad Achemchem

Biol. Life Sci. Forum 2026, 56(1), 29; https://doi.org/10.3390/blsf2026056029 - 27 Apr 2026

Viewed by 800

Abstract

Lactic acid bacteria (LAB) are valuable natural bio-preservatives due to their ability to produce antimicrobial compounds such as organic acids, hydrogen peroxide, and bacteriocins. This study aimed to isolate and characterize LAB from Moroccan camel meat and evaluate their antimicrobial potential against major [...] Read more.

Lactic acid bacteria (LAB) are valuable natural bio-preservatives due to their ability to produce antimicrobial compounds such as organic acids, hydrogen peroxide, and bacteriocins. This study aimed to isolate and characterize LAB from Moroccan camel meat and evaluate their antimicrobial potential against major foodborne pathogens. From 2304 isolates obtained from fresh, fermented, and dried camel meat, 115 exhibited antimicrobial activity against Listeria monocytogenes, Salmonella enterica Enteritidis, and Staphylococcus aureus. Seven isolates demonstrated broad-spectrum activity with inhibition zones ranging from 15 to 30 mm. Physiological and biochemical tests, combined with API 20 Strep identification, revealed that most isolates belonged to Enterococcus faecium. These isolates are promising candidates for natural preservation of camel meat, offering a sustainable alternative to synthetic preservatives. These findings highlight the potential of camel-meat-associated lactic acid bacteria as natural, clean-label bio-preservatives, particularly in arid regions where camel meat serves as a vital protein source and limited cold-chain infrastructure increases the risk of spoilage. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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7 pages, 876 KB

Open AccessProceeding Paper

Meat Species Identification and Classification by MALDI-TOF Mass Spectrometry

by Newton Valerio Verbisck, Larissa Bortoli de Souza, Marita Vedovelli Cardozo, Nilton Gabriel Paiva Guimarães and Gelson Luis Dias Feijó

Biol. Life Sci. Forum 2026, 56(1), 30; https://doi.org/10.3390/blsf2026056030 - 29 Apr 2026

Viewed by 773

Abstract

Protein profiling generated by MALDI-TOF (matrix-assisted laser desorption ionization-time-of-flight) was used to distinguish meat from different livestock species and identify meat species. Meat proteins from fresh beef (n = 12), pork (n = 7), chicken (n = 5) and tilapia fish (n = [...] Read more.

Protein profiling generated by MALDI-TOF (matrix-assisted laser desorption ionization-time-of-flight) was used to distinguish meat from different livestock species and identify meat species. Meat proteins from fresh beef (n = 12), pork (n = 7), chicken (n = 5) and tilapia fish (n = 3) were extracted and analyzed in a MALDI Biotyper mass spectrometer (Bruker Daltonics, Bremen, Germany) with alpha-cyano-4-hydroxycinnamic acid as the matrix. Mass spectra allowed the distinction of meat species, including between Nellore and Angus bovine breeds, and PCA classification revealed possible biomarkers for meat types. Our results corroborate MALDI-TOF mass spectrometry as an interesting tool for meat identification, which is useful for quality control and the certification of meat products. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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12 pages, 1502 KB

Open AccessProceeding Paper

Pandemic-Resilient Microscale Meat Processing: Bubble-Type Setting to Reduce COVID-19 Transmissibility in Emulsified Sausage Production

by Junnarose M. Purisima and Gerieka R. Anapi

Biol. Life Sci. Forum 2026, 56(1), 31; https://doi.org/10.3390/blsf2026056031 - 3 Jun 2026

Viewed by 160

Abstract

This study explored the use of bubble-type settings to control COVID-19 transmissibility during microscale production of emulsified sausage products. Using AnyLogic 8.7.6 and the Wells–Riley model, the effects of virus variants (Wuhan, Delta, Omicron) and screeners (masks, ventilation) on the probability of infection [...] Read more.

This study explored the use of bubble-type settings to control COVID-19 transmissibility during microscale production of emulsified sausage products. Using AnyLogic 8.7.6 and the Wells–Riley model, the effects of virus variants (Wuhan, Delta, Omicron) and screeners (masks, ventilation) on the probability of infection (POI) were simulated. Results showed that virus variants, screeners, and their interactions significantly affected the POI. Implementing control measures—such as efficient masks and increased ventilation—within bubble-type settings can effectively reduce COVID-19 infection risks during microscale sausage production, demonstrating the model’s potential in evaluating preventive measures for small-scale food manufacturing environments. Full article

(This article belongs to the Proceedings of The 6th International Electronic Conference on Foods)

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