Biology and Life Sciences Forum, Volume 56, Issue 1

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...

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 a...

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,...

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, concentra...

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 phe...

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 sto...

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 ELI...

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,...

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 affi...

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...

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 bioinput...

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 diffu...

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...

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 f...

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 ev...

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 t...

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 c...

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 pos...

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)...

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, an...

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 Analy...