Search Results (2,181)

The global functional food market continues to expand, and edible mushrooms are emerging as high-value ingredients due to their rich nutritional profile, particularly their high protein content, balanced amino acid composition, and dietary fiber. This growing industrial interest is reflected in the registration of more than 322 patents in the past five years according to the Derwent Innovation patent database. Recent advances include the integration of precision mycology (PM) and omics-based approaches, such as CRISPR-Cas9, into solid-state fermentation and submerged fermentation, enabling improvements in natural umami flavor and bioactive composition. Innovative products, including meat analogues with fibrous textures, functional beverages such as kombucha and juices, and fermented dairy products such as yogurts and cheeses, have been formulated to deliver prebiotic, antioxidant, and immunomodulatory properties. Future trends indicate a shift towards the production of high-value nutraceutical peptides and biomass, together with the adoption of artificial intelligence (AI) and the Internet of Things (IoT) to enhance bioreactor automation and scalability. Nevertheless, significant challenges remain, including regulatory constraints, the scarcity of clinical validation in humans, and the need for strict control over the bioaccumulation of heavy metals in mushroom-derived raw materials. Addressing these gaps will be critical for advancing regulatory frameworks, improving industrial standardization, and supporting the translational development of mushroom-based functional foods. Full article

Background: Fermented dairy foods, such as yogurt and cheese, contain bioactive components that differ from those in non-dairy foods, but their associations with depression and dementia risk in later life remain unclear. Methods: We analyzed data from the Sydney Memory and Ageing Study, a community-dwelling cohort of adults aged 70–90 years, to examine associations between dairy intake and depressive symptoms (Geriatric Depression Scale-15), psychological distress (Kessler-10), and incident depression (physician diagnosis or antidepressant use) and dementia (DSM-IV criteria). Intake of yogurt, cheese, and non-fermented milk was assessed at baseline using a validated food-frequency questionnaire. Longitudinal associations were examined using Fine–Gray competing-risks models that accounted for death; cross-sectional associations were also assessed. Results: Among 966 participants (mean age: 78.3; 55.5% women), compared with no consumption, higher yogurt intake (one standard serving) was significantly associated with lower depressive symptom scores (adjusted β: −0.37 and −0.39 for quartiles 3–4 (mean: 88.5–164 g/day), and so was low-fat cheese intake (mean: 13.2 g/day) (adjusted β: −0.35). Over a mean follow-up of 3.3 years, 120 incident cases of depression and 68 deaths occurred: higher yogurt intake and low-fat cheese consumption (versus non-consumption) were associated with lower risk of depression (adjusted subdistribution hazard ratios 0.41 [95% CI 0.19–0.88] and 0.40 [0.21–0.78], respectively). No significant associations were observed for psychological distress, cognition, or incident dementia (a mean follow-up of 5.2 years, 100 incident cases, and 153 deaths); no associations were observed for regular cheese or milk intake. Conclusions: These findings suggest a potential role for fermented dairy foods, particularly yogurt and low-fat cheese intake, but not non-fermented milk, in mental well-being in later life. Full article

The cheese maturation process involves complex physicochemical and structural changes that directly influence its final quality and consumer acceptance. The development of non-destructive and rapid analytical techniques is therefore essential for monitoring these changes and optimizing quality control strategies. This study evaluated the potential of dielectric spectroscopy and near-infrared (NIR) spectroscopy as tools to predict properties associated with the quality of Swiss-type cheese during the maturation process. The cheese samples were matured for 60 days, and NIR profiles (900–1700 nm), dielectric profiles (40¹–10⁶ Hz) and physical characteristics (color and texture) were obtained every 15 days. Based on these data, models were developed to predict the maturation time (days) and physical properties using partial least squares regression (PLSR). The performance of the model was evaluated using the determination coefficient ($R^2$) and the root mean square error (RMSE). The results showed that dielectric spectroscopy provided a better fit for all the parameters evaluated ($R_{\mathrm{day}}^2=0.999$, $R_{L^{*}}^2=0.912$, $R_{a^{*}}^2=0.983$, $R_{b^{*}}^2=0.982$, and $R_{\mathrm{firmness}}^2=0.625$), with prediction errors of ${\mathrm{RMSE}}_{\mathrm{day}}=0.219$, ${\mathrm{RMSE}}_{L^{*}}=1.184$, ${\mathrm{RMSE}}_{a^{*}}=0.163$, ${\mathrm{RMSE}}_{b^{*}}=0.308$, and ${\mathrm{RMSE}}_{\mathrm{firmness}}=91.094$. In conclusion, dielectric spectroscopy combined with PLSR showed slightly superior performance to predict maturation time and physical changes in Swiss-type cheese. Full article

Drying significantly influences the quality of micellar casein (MC) powder. This study investigated the effects of three pre-freezing temperatures (−20 °C, −80 °C, and liquid nitrogen) prior to freeze drying on the structure and rennet-induced gelation properties of MC powder. The results showed that as the pretreatment temperature decreased, the degree of disruption to the secondary and tertiary protein structures was reduced, while the particle size gradually increased. In terms of rennet-induced gel properties, the untreated raw MC consistently outperformed all MC powder samples. Among the MC powders, the sample pre-frozen at −80 °C and then freeze-dried (FD-80) exhibited the highest gel strength and a relatively shorter rennet coagulation time. The observed microstructures of the rennet-induced gel were consistent with the rheological results, showing that samples with smaller particle sizes formed more regular and compact gel networks. In conclusion, the MC powder prepared via pre-freezing at −80 °C and then freeze-drying better preserved protein structure and demonstrated superior rennet-induced gel properties, which were closely related to particle size. This study provides theoretical insights for the application of MC powder in products such as cheese, processed cheese, and protein-fortified foods. Full article

Grape pomace is an agri-industrial by-product rich in fatty acids with the potential to be used in diets for goats and increase the nutraceutical properties of milk. This study aimed to investigate the effect of incorporating dehydrated grape pomace (DGP) into the diets of Saanen goats on the composition, fatty acid profile, nutritional indices of fatty acids, and antioxidant capacity of their milk. Eight multiparous Saanen goats, averaging approximately four years of age and weighing 41.2 ± 15.7 kg, were used in a double Latin square (4 × 4) design. Diets were formulated with increasing levels of grape pomace (0, 90, 150, and 210 g/kg Dry Matter—DM), replacing cactus. The data underwent analysis of variance using GLM procedure and regression analysis (both linear and quadratic) using REG procedure at a significant level of 5%. The concentration of C18:2 n-6 cis and C18:3 n-3 increased (+20.1 and +15.5%, respectively) with the grape pomace inclusion. There was a reduction in the atherogenic (−24.0%) and thrombogenic (−9.9%) indices of goat milk with the increase in DGP levels. There was a reduction in de novo fatty acids (−10.5%), Δ⁻⁹ desaturase of C14 (−21.8%) and C18 (−9.5%) indexes with the highest level of DGP. There was a quadratic effect for Ferric Reducing Antioxidant Power (FRAP) and a linear effect for phenolic compounds (PC), where the highest values were observed at the estimated levels of 160 g/kg and 210 g/kg DM, respectively. Supplementing dairy goats’ diets with dehydrated grape pomace up to 210 g/kg dry matter enhances the fatty acid profile and nutritional indices of fatty acids of Saanen goat milk without altering its basic composition. As grape production is prevalent in low rainfall regions, pomace may provide an alternative feed in areas with forage production constraints. Additionally, grape residue could establish a link between the wine and dairy sectors for cheese production, expanding markets for farmers. Full article

Active antimicrobial films based on polyethylene terephthalate (PET) were developed through atomic layer deposition (ALD) and plasma sputtering to obtain ZnO (≈15 nm) and ZnO/Cu (≈18 nm) coatings. Surface characterization by X-ray photoelectron spectroscopy confirmed zinc in ZnO form and copper as Cu₂O/CuO, while mass spectrometry quantified approximately 10 µg/cm² of Zn in both samples and about 130 ng/cm² of Cu in the ZnO/Cu films. The antimicrobial performance of the coatings was evaluated on burrata cheese and turkey fillets stored under refrigeration, assessing microbial growth and sensory quality over time. The films exhibited different effects depending on food type and the initial contamination levels. On burrata cheese, PET-ZnO moderately extended the shelf life by inhibiting Pseudomonas spp., while PET-ZnO/Cu further enhanced preservation. Cheese packaged with PET-ZnO/Cu remained acceptable for over 21 days compared to 19–20 days for the controls. More pronounced effects were observed in turkey fillets, characterized by a higher initial contamination. In control samples, Staphylococcus spp. rapidly proliferated, leading to spoilage within one day. Both active films significantly delayed microbial growth and sensory decay, with PET-ZnO/Cu providing the best performance, extending acceptability beyond two days compared to less than one day for the controls. Full article

The antimicrobial effect of Chios mastic gum essential oil (mastic EO) was evaluated in vitro in a variety of spoilage and pathogenic bacteria and yeast strains isolated from spoiled cheeses with concentrations ranging from 0.006 to 2% (Minimum Inhibitory Concentration (MIC)) and in situ (cheese slices). The mastic EO (2%) was incorporated in sodium alginate edible gel films (Mastic Edible Films (MEFs)), and then the films were applied between the cheese slices that had been previously inoculated with a cocktail of three strains of Listeria monocytogenes (on both sides of the slices) and subjected or not to high-pressure processing (HPP). Cheese samples were vacuum-packaged and cold stored (4 °C), and microbiological, pH and organoleptic (in pathogen-free slices) analyses were employed, while Fourier Transform Infrared (FTIR) spectroscopy was applied as a rapid technique to monitor the biochemical changes present on the slices. Samples without MEF, without the pathogen and with or without HPP were employed as controls. Results showed that the MIC of the mastic EO varied from 0.01% to 1.8% depending on the species and/or strains. Pathogen’s growth was suppressed by HPP, MEF or their combination, which showed the highest efficacy. These results could provide useful data to support risk assessment studies on ready-to-eat foods. Finally, FTIR implementation with data analytics was found to be satisfactory, indicating FTIR’s potential as a reliable information source for cheese quality control. Full article

Sustainability considerations increasingly influence food packaging design, with recyclability serving as a prominent, consumer-facing indicator of environmental responsibility. However, recyclable design alone does not ensure correct consumer disposal, particularly for materials requiring specialized recycling pathways. This study examined consumer disposal behavior for used Colby-Jack cheese stick packaging containing non-recyclable food-contact components and secondary packaging that was non-recyclable, recyclable, or conditionally recyclable, as indicated by the How2Recycle (H2R) labeling system for consumer packaged goods commonly used in the US and Canada. Using a controlled, in-person kitchen clean-up simulation, 105 adult participants disposed of three commercially representative packaging formats differing in material type (flexible plastic films and corrugated fiberboard) and recyclability. Participants were randomly assigned to one of three conditions: no recycling label, H2R label only, or H2R label plus brief educational instruction on label interpretation. Widely recyclable corrugated fiberboard trays were placed into the recycling bin significantly more often than all other packaging components (p < 0.0001), and the presence of an H2R label increased consumer recycling of this material relative to NoLabel (p = 0.0401), while additional education did not further improve outcomes. In contrast, attempts at consumer recycling store drop-off recyclable flexible plastic packaging increased significantly only when education accompanied labeling (p = 0.0038). Non-recyclable food-contact wrappers showed uniformly low recycling rates across all conditions. Wishcycling occurred among 18.9% of participants and was more frequent in the YesLabel group (p = 0.0433). These findings indicate that material familiarity strongly influences correct recycling behavior and that labeling alone may be insufficient for less familiar recyclable materials. Full article

The objective of this study was to evaluate the influence of sage (Salvia officinalis L.) in various forms on the quality and shelf life of fresh cheese. We hypothesized that incorporating ground sage, its essential oil (EO), and supercritical fluid extract (SFE) would significantly enhance the antioxidant potential and oxidative stability of the product without compromising its fundamental physicochemical profile. Results showed that, although fresh cheese is a complex, heterogeneous matrix, the dry matter remained stable, fluctuating between 32.86% and 39.13% over 30 days. The addition of sage significantly increased the total phenolic content (TPC), reaching 14.28 mg GAE/g in SFE-fortified samples, which directly correlated with a high DPPH radical scavenging activity. The addition of ground sage (XFC-G) reduced lightness (L*) and resulted in less negative greenness values (a* from −2.50 to −1.97) compared to other treatments. Conversely, XFC-C maintained higher lightness but exhibited a progressive increase in total color difference (ΔE). Sensory evaluation confirmed that sage-fortified cheeses, particularly those with ground sage, received high scores for herbal aroma and overall acceptability (4.8/5.0) after the production, but after the 10 days of storage all samples showed the same overall sensory evaluation. These findings suggest that the added forms of sage, especially ground, serve as potent natural preservatives that maintain the functional integrity and sensory appeal of fresh cheese. Full article

This study investigated the effects of black chokeberry (Aronia melanocarpa) (Michx.) Elliott powder addition (0.1–0.4%) on the quality attributes of cheese snacks produced from a blended camel–goat–cow milk base (60:20:20) using microwave vacuum drying. The snacks were evaluated for chemical composition, colour parameters, texture profile and water activity in order to assess how black chokeberry incorporation influences their physicochemical and sensory-related properties. Chemical analysis showed that the high protein content of the dried cheese matrix was maintained across all formulations, while fat, carbohydrate and energy values varied within a relatively narrow range, without a clear dose-dependent trend attributable solely to black chokeberry addition. Black chokeberry powder induced concentration-dependent colour changes, with decreased lightness and increased redness and overall colour difference, indicating visually noticeable shifts that may enhance product differentiation. Texture profile analysis revealed a significant reduction in fracturability at intermediate inclusion levels, suggesting a less brittle structure, whereas other texture parameters showed non-linear but statistically non-significant variations due to limited replication. All snacks exhibited very low water activity, consistent with shelf-stable, low-moisture products. A preliminary sensory test with untrained assessors indicated that black chokeberry-enriched snacks, particularly at around 0.3%, were generally well accepted, although the small panel size limits the strength of these conclusions. Overall, the findings suggest that small additions of black chokeberry powder can be used to develop visually attractive, high-protein cheese snacks with promising textural and sensory characteristics, while more comprehensive studies are needed to characterise their antioxidant properties, detailed nutritional profile and long-term stability. Full article

As a strategy to valorise onion peel (OP), a phenolic-rich extract was obtained and microencapsulated using the double emulsion technique for improved stability. Both free and microencapsulated OP extracts were added to fresh cheese to enhance its nutritional composition. The extract exhibited a high total phenolic content (TPC) and strong antioxidant capacity towards ABTS and DPPH radicals, with IC₅₀ of 9.5 and 36.1 mg_Extract∙L⁻¹, respectively. The extract demonstrated inhibitory capacities of 71% against α-amylase and 82% towards β-glucosidase. Quercetin was identified as the main phenolic compound, while potassium was the predominant mineral. The microencapsulation yielded an encapsulation efficiency of 91%, with an average particle size of 17.9 µm. Incorporating free and microencapsulated OP extract into the fresh cheese reduced syneresis, a favourable outcome, while preserving moisture levels, protein and ash content, and the pH. The incorporation of the free and microencapsulated OP extract enhanced the TPC and DPPH scavenging capacity of the cheeses. Results demonstrated the potential of using OP extract to enhance the antioxidant properties of fresh cheese, and to reduce syneresis, while promoting sustainability. These outcomes are particularly relevant from an industrial point of view, since an increase in antioxidant content might contribute to extending the product shelf-life. Full article

During the last few decades, an urgent need for sustainable and health-promoting food products has been witnessed. In this vein, the development of functional foods enriched with probiotics has gained considerable interest from both the food industry and consumers. However, the maintenance of high cell viability until the time of consumption remains a significant challenge. In this study, freeze-dried immobilized Lacticaseibaciilus paracasei FBM_1327 cells on sunflower seeds were evaluated as a functional food ingredient, and their ability to survive during simulated digestion and storage at ambient and refrigerated temperatures in comparison to free cells was assessed. Cell immobilization resulted in higher survival rates (>70%) after in vitro digestion compared to free cells (<40%), while the freeze-dried immobilized cells maintained in cell levels >7.5 log cfu/g during storage for 6 months at 4 °C. In the next step, freeze-dried free or immobilized cells were incorporated in cream cheese (CCF and CCI samples, respectively) at a concentration of >8 log cfu/g. Cell viability of the immobilized cells remained stable (>8.1 log cfu/g) during storage, while live cell counts of free cells dropped to 7.51 ± 0.11 log cfu/g after 28 days. The fortification of cream cheese with immobilized L. paracasei FBM_1327 cells on sunflower seeds improved the volatile compounds profile, while all samples were accepted by the panel during the sensory evaluation. Full article

Cheese ripening is slow and costly, driving interest in accelerating maturation. This study aimed to isolate a safe, efficient adjunct starter from traditional Sichuan yak yoghurt, a niche rich in stress-adapted lactic acid bacteria. From 295 isolates, 15 strains tolerant to high salt, low pH, and low temperature were selected. Using acidification, autolysis, proteolysis, and peptidase activity as indices, principal component analysis identified Limosilactobacillus fermentum 270 as the best candidate. Phenotypic assays showed no haemolysis, gelatin liquefaction, indole production, or amino acid decarboxylase activity. Whole-genome sequencing confirmed species identity and revealed 52 protease/peptidase genes, complete pathways for diacetyl/acetoin biosynthesis and branched-chain amino acid conversion, and no functional biogenic amine synthesis genes. Stress-related genes (F-ATPase, glycine-betaine transport, cold-shock proteins) support cheese adaptability. Antibiotic resistance gene homologs were mainly chromosomal and unlinked to mobile genetic elements; a functional CRISPR-Cas system lowers horizontal transfer risk. The strain was developed as a freeze-dried direct-vat starter (97.3% viability). Orthogonal optimisation of yak Gouda cheese-making defined best conditions: 0.018% adjunct, 45 min acidification, pH 5.8, and 30% curd washing. L. fermentum 270 thus combines proteolytic, flavour-enhancing, genetic safety, and processing traits, offering a promising adjunct for accelerated cheese ripening. Full article

Rolled cheeses are a traditional specialty of the Vojvodina region in Serbia, produced through an artisanal process passed down across generations. This study evaluated the impact of the addition of selected herbs (a mixture of oregano and basil and chives added separately) on the microbiological, physicochemical, and sensory characteristics of rolled pasta filata cheese. Cheeses, both with and without herbs, were vacuum packed and stored at 4 °C for 60 days. The addition of oregano and basil significantly reduced aerobic mesophilic bacteria, Enterobacteriaceae, and Escherichia coli, while Salmonella spp. and Listeria monocytogenes remained undetectable throughout storage. Physicochemical analyses classified the cheeses as full-fat, semi-hard, with at least 45% milk fat in dry matter, and moisture in fat-free matter between 54% and 69%. All variants exhibited uniform shape, intact appearance, and a compact layered structure, while herbal-enriched cheeses developed a distinctive aroma and flavor. Sensory evaluation showed that all cheese types remained acceptable for up to 40 days, with minor deviations at day 60. Overall, the herbal addition enhanced sensory appeal, created new flavor profiles, and improved microbiological stability, demonstrating its potential as a natural strategy to extend the shelf life of traditional Serbian rolled pasta filata cheese. Full article

This study investigated the effect of Callistemon citrinus flower extract (C.E.) on the structural and functional properties of chitosan-based bioplastics for food packaging applications. Increasing C.E. concentration produced changes in colour and opacity, with reduced L values and higher a values at 5% C.E., resulting in a reddish appearance. Film opacity increased from 2.49% ± 0.10 for control to 13.60% ± 0.72 for film with 5% C.E., reducing transparency. The addition of 5% C.E. improved oxygen barrier properties, reducing O₂ permeability compared to the control that was similar to Low-density polyethylene (LDPE). A qualitative antimicrobial screening showed that 5% C.E. effectively inhibited S. aureus (16 mm) and L. monocytogenes (12 mm), while no inhibition was detected against E. coli. Cheddar cheese packaged in films with C.E. exhibited higher weight loss (11.63% at 28 days) than LDPE (2.90%), whereas moisture retention remained moderate (76.62% for the film with 5% C.E.). Oxidative stability improved with lower lipid oxidation (K₂₃₂ = 2.90 at 28 days) in cheese wrapped in C.E. films. Consumer evaluation indicated a positive perception, with 73% of participants willing to purchase products in C.E.-packaged films. Overall, C.E. enhanced antioxidant and antibacterial benefits, but further optimization may be required to improve moisture retention. Full article