Search Results (132)

Sheep milk and its fermented products are increasingly recognized as valuable functional foods due to their high nutritional value and the presence of biologically active compounds. The aim of this review was to summarize current knowledge on selected bioactive components of sheep milk and fermented sheep milk products, with particular emphasis on their potential application as functional food ingredients and the impact of technological processes on their biological properties. The review focuses on yogurts, kefirs, and cheeses, highlighting key bioactive compounds, including peptides, lactoferrin, conjugated linoleic acid (CLA), polar lipids, orotic acid, and probiotic microorganisms. Fermentation and maturation processes contribute to the formation and transformation of bioactive compounds, which may exhibit antioxidant, antimicrobial, antihypertensive, and immunomodulatory activities, as well as support gut health and metabolic regulation. The functional potential of sheep milk products depends on milk composition, microbial activity, and processing conditions. Despite promising findings, their wider application remains limited due to seasonal availability, low production scale, and insufficient knowledge regarding bioavailability and physiological effects. Further in vivo and clinical studies are required to confirm the health-promoting potential and practical applications of fermented sheep milk products as functional food ingredients. Full article

Sweet basil (Ocimum basilicum L.), the defining ingredient of “pesto alla Genovese”—a traditional uncooked Ligurian sauce prepared by blending fresh basil leaves with olive oil, pine nuts, garlic, salt, and aged cheeses- has become an increasingly important industrial raw material, yet current knowledge remains fragmented across agronomy, postharvest physiology, and food processing. This review critically proposes “raw material functionality” as an integrative framework describing the measurable ability of basil to retain the physicochemical, sensory, and technological properties required for high-quality pesto production throughout processing and storage. Evidence from the literature is critically analyzed to connect preharvest factors, postharvest handling, and processing technologies with key functional attributes, including pigment stability, phenolic content, volatile composition, enzymatic activity, microbial quality and oxidative stability. The review highlights how agronomic and technological variables jointly determine color retention, aroma preservation, shelf-life, and product consistency, while identifying major knowledge gaps in linking basil composition with industrial performance. Finally future perspectives are discussed, emphasizing predictive, quality-by-design approaches that integrate compositional markers with processing behavior and shelf-life outcomes to support more consistent and sustainable industrial pesto production. Full article

Agro-industrial by-products are increasingly considered as feed resources for circular animal production, but their value should not be interpreted only as a low-cost replacement of conventional ingredients. This scoping review critically examines how by-products from grape, olive, tomato, citrus, cereal, brewery, oilseed and vegetable processing chains may contribute to the development of high-value animal-derived foods. Particular attention is given to bioactive compounds, polyphenols, carotenoids, tocopherols, fermentable fibres and residual lipids, as well as to microbiome-mediated biotransformation, host metabolic pathways, compound transfer, product-quality modulation, feed safety and circular valorization. Available evidence indicates that selected by-products can influence milk, cheese, meat, eggs and fish products by modifying fatty acid profile, oxidative stability, antioxidant-related traits, pigmentation, volatile compounds, shelf-life and, in some cases, the transfer of specific metabolites to edible products. However, these responses depend on by-product source, processing method, inclusion level, active dose, animal species, basal diet and analytical endpoints. Chemical richness alone is therefore insufficient to support functional claims. Stronger evidence requires studies that connect matrix characterization, processing stability, microbial and host-mediated transformation, biological intermediates and final product quality within the same experimental design. Precision circular feeding should therefore combine local availability, safety, active-dose definition, metabolomic and lipidomic traceability, and product-level validation to support reproducible improvements in high-value animal-derived foods. Full article

Snacking has become a routine part of how people eat today, with real potential to shape overall diet quality, food choices, and daily nutrient intake. This cross-sectional study aimed to investigate snack purchasing and consumption habits among Greek adults, examine consumers’ perceptions of the nutritional value of snacks, and assess their attitudes toward nutrition labelling, nutrition claims, and innovative snack products. A structured questionnaire was sent out electronically to 1039 Greek adults. Participants provided information on their sociodemographic background, health and lifestyle habits, snack consumption and purchasing behavior, perceptions of snack products, nutrition labelling, and interest in innovative and functional snacks. The data were analyzed using descriptive statistics and Chi-square tests of independence. The most common packaged snack for the average person in the study was a cereal bar, while the least popular non-packaged snack was a bakery cheese pie. Consumers viewed the appearance of the product’s packaging as a secondary consideration at the point of purchase, and the most prominent label elements that attracted consumer attention were nutrition, calories, and fat. The claims that consumers found most appealing were “no preservatives” and “sugar-free/no added sugars.” A clear preference was shown for snack products that relied mainly on naturally occurring nutrients rather than fortified ingredients, as well as a greater willingness to try new savory snack options that used familiar/demonstrable Greek ingredients, such as certain olives, nuts, and fruit. Statistically significant relationships have been identified between certain snacking behaviors, attitudes, and labelling preferences, with respect to age, gender, education level, employment status, Body Mass Index (BMI), health status, physical activity, and place of residence. Within this relatively highly educated and predominantly urban sample, sociodemographic, education level and lifestyle all have an influence on how Greek adult consumers view and use snacks. Interest in nutrition information varies widely between different types of consumers. These findings may be useful in guiding the future development of snacks that meet the nutritional requirements of the Mediterranean diet, as well as in creating more targeted nutrition information and consumer education programs. Full article

The dairy industry is increasingly seeking natural alternatives to synthetic additives to meet the growing demand for clean-label and functional foods. Bee-derived products (BDPs), including propolis, honey, bee pollen, bee bread, and royal jelly, represent a promising class of bioactive ingredients due to their antimicrobial, antioxidant, and immunomodulatory properties. This review critically examines their integration across the dairy value chain, adopting a farm-to-product perspective. At the farm level, BDPs can modulate rumen fermentation, influence microbial populations, and contribute to improved feed efficiency and reduced enteric methane emissions. These effects may translate into modifications in milk composition and functional properties. At the processing and product levels, the incorporation of BDPs into dairy matrices such as yogurt, cheese, and fermented milk enables the development of functional foods enriched with bioactive compounds and supports probiotic viability in synbiotic systems. However, their application is associated with technological and sensory challenges, including variability in chemical composition, dose-dependent antimicrobial effects, and potential impacts on texture and flavour. By bridging animal and food science, this review highlights the multifunctional role of BDPs in enhancing sustainability, safety, and nutritional value in dairy systems, while identifying current limitations and future research directions for their effective industrial implementation. Full article

This study investigated the chemical composition, fermentation dynamics, fatty-acid profile, and polyphenolic evolution of two mixed silages designed to valorize agro-industrial by-products for ruminant feeding. Silages were produced by co-ensiling wheat straw, cheese-whey, and molasses with grape pomace (SIL-1) or olive mill wastewater (SIL-2), and were monitored over a 150-day ensiling period. The two formulations exhibited distinct compositional characteristics and fermentation kinetics. SIL-1 showed higher crude protein content and a more favorable fatty-acid profile, with greater levels of selected long-chain fatty acids, whereas SIL-2 had higher dry matter and structural fiber fractions. Both silages achieved effective fermentation, reaching stable acidic conditions (pH < 4.0), although SIL-1 consistently maintained lower pH and higher buffering capacity. Fermentation end-products differed between silages, with higher concentrations of short-chain fatty acids in SIL-1 and greater lactic acid accumulation in SIL-2, under significant treatment × time interactions. Bioactive compound analysis revealed higher total phenolic content and antioxidant capacity in SIL-1, whereas SIL-2 showed marked degradation of phenolic compounds, including the loss of characteristic secoiridoids. Polyphenolic profiles displayed compound-specific temporal dynamics during ensiling. Overall, both silages were well preserved; however, SIL-1 demonstrated superior nutritional quality and bioactive stability, supporting its potential as a functional feed ingredient for ruminant nutrition. Full article

Food waste valorization represents a critical challenge and opportunity for sustainable food systems. This study investigated the reuse of sauce production by-products through two approaches: (i) solvent-free recovery of an oil-rich fraction and (ii) development of polymeric films for potential edible or biodegradable packaging. Centrifugation recovered approximately 10 g per 100 g of by-product. The recovered oil was characterized for total polyphenols and fatty acid composition, showing a profile consistent with vegetable oils (mainly olive oil), with minor contributions attributable to cheese and meat components. A full factorial design was used to prepare and test films and to study the effects of the three ingredients used, namely pectin, carvacrol, and sauce by-products, on their mechanical, surface, and antibacterial properties. Chemometric analysis based on principal component analysis (PCA) and regression-based modeling (multiple linear regression and response surface analysis) was applied to identify the relationships among the responses and the most influential factors. Among the tested formulations, N3 (low pectin and by-product; high carvacrol) showed the most favorable overall balance, combining the strongest antibacterial activity (mean inhibition halo diameter of 14.8 mm and 17.8 mm against Escherichia coli ATCC 11229 and Staphylococcus aureus ATCC 6538, respectively) with favorable mechanical performance, including the highest maximum force (0.53 ± 0.01 MPa) and elastic modulus, (6.8 ± 0.01 MPa) and intermediate elongation (12 ± 3%) and work at maximum force (11.9 ± 0.9 N mm). Full article

This study investigated the valorization of chicken feet, an underutilized poultry by-product, through enzymatic hydrolysis to obtain a protein hydrolysate with improved functional properties. Enzymatic treatment was carried out using Enzy-Mix U100 and collagenase from Streptomyces lavendulae, with cheese whey applied as a process medium. The resulting protein hydrolysate contained 59.1% protein and was characterized by high levels of glycine (31.64 g/100 g protein), hydroxyproline (10.91 g/100 g protein), and alanine (10.58 g/100 g protein). The hydrolysate exhibited strong techno-functional performance, with a water-binding capacity of 580%, an emulsifying activity index of 166 m²/g, and an emulsion stability index of 31 min. Microstructural analysis revealed irregular porous particles typical of freeze-dried protein hydrolysates, reflecting structural modification of collagen during enzymatic treatment. Mineral analysis showed notable levels of sodium (463.1 mg/100 g) and magnesium (351.8 mg/100 g). Microbiological evaluation demonstrated high sanitary quality, with a total viable count of 100 CFU/g and absence of coliforms, Escherichia coli, yeasts, and molds in 1 g of product. The technological process reduced the characteristic odor of chicken feet while maintaining a light color and good dispersibility. These findings confirm the potential of enzymatic hydrolysis as a sustainable strategy for converting poultry by-products into safe, value-added functional protein ingredients for food applications. Full article

The incorporation of natural plant extracts into dairy products has attracted increasing interest due to their potential to enhance nutritional value and product stability. This study evaluated the effects of distilled rose (Rosa damascena Mill.) flower ethanolic extract on the physicochemical, texture, microbiological, and sensory properties of kashkaval cheese. Cheese samples were immersed in solutions containing rose extract at concentrations of 1.25% (S2) and 2.5% (S3) and compared with a control (S1) during ripening. Sensory evaluation showed that S2 achieved the most favorable balance of aroma, flavor, and overall acceptability, whereas S3 exhibited reduced acceptance due to an excessively strong floral aroma. The enrichment did not significantly affect fat (26–29%), water (33–36%), or salt (~2%) content. However, rose extract accelerated proteolysis, with S2 showing the highest maturity index (NPN/TN 13.76% at month 6) compared with the control (11.19%). Enriched samples showed improved amino and organic acid profiles, while the control contained higher levels of saturated fatty acids and cholesterol. All samples met microbiological safety criteria. Rose extract also influenced color and texture properties. These results demonstrate that rose extract can serve as a functional ingredient to improve the quality and technological properties of kashkaval cheese, with optimal effects at 1.25%. Full article

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

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 whey, a low-value by-product of cheese production, has gained renewed attention within the transition toward sustainable and circular food systems. Despite posing environmental challenges due to its high biochemical and chemical oxygen demand, whey retains a substantial proportion of milk nutrients, notably high-quality proteins that can be converted into bioactive peptides with potential health benefits. These peptides have been shown to modulate key biological pathways, including angiotensin-converting enzyme inhibition, nitric oxide bioavailability, oxidative stress balance, and inflammatory signaling, providing mechanistic plausibility for cardioprotective and immunomodulatory effects. However, the translation of promising in vitro and animal findings into consistent human health outcomes remains constrained by variability in peptide composition, processing conditions, bioavailability, and study design. This narrative review critically synthesizes current evidence on the functional properties of whey-derived peptides, with particular emphasis on cardiovascular and immunomodulatory outcomes across experimental models. In addition, the review situates whey upcycling within the Portuguese agro-food context, highlighting regional cheese production as both an environmental challenge and an opportunity for sustainable innovation. By integrating mechanistic evidence with sustainability-driven valorization strategies, this review aims to clarify the translational potential of whey-derived peptides as functional food ingredients. Full article

The valorization of fruit by-products represents a sustainable strategy for developing functional foods. This study evaluated the incorporation of orange peel into kefir-based cream cheese as a value-added ingredient. Dried and ground peel was added at 1% and 5% (w/w), in non-fermented and brine-fermented forms, and its effects on physicochemical, microbiological, and functional properties were assessed. Orange peel enhanced texture and imparted a yellow–orange hue, slightly lowered pH, and increased titratable acidity, indicating improved acidification. Total phenolic content (50–300 mg GAE/100 g dw) and antioxidant activity (40–140 µmol TE/g dw) were markedly enhanced, supporting the potential of citrus by-products in functional dairy formulations. Full article

The growing demand for clean-label plant-based cheese alternatives underscores the need for products with desirable properties. A key technological challenge is replicating the firmness of traditional cheese without synthetic additives. This study explores lactic acid bacteria (LAB) fermentation as a natural texturizing method for clean-label plant-based cheeses. We investigated the link between LAB metabolic traits and the firmness of three substrates: cashew, soybean, and sunflower seed. A strong correlation (r ≈ −0.88) was found between final pH and firmness in cashew paste, where strains achieving a pH of ~4.0–4.5 (near the protein isoelectric point) produced the firmest gels (up to 3.35 N). Lactiplantibacillus plantarum 729/23 and Lacticaseibacillus helveticus NK-1 were most effective. Soybean paste firmness increased moderately (to 1.93 N), while sunflower seed paste showed no significant improvement (≤1.14 N) despite active acidification, indicating substrate-specific limitations. This study, supported by a comprehensive analysis of the literature on firmness measurement in plant-based cheeses, demonstrates the potential of targeted selection of natural starter cultures to create clean-label products with minimal ingredients. Full article

Tomatoes (Solanum lycopersicum L.) are among the most widely consumed and nutritious vegetables globally, being abundant in lycopene, carotenoids, phenolics, organic acids, vitamins, and several other bioactive and health-enhancing compounds. Tomato processing yields a substantial residue known as tomato pomace (TP), primarily composed of peels and seeds, along with a small quantity of pulp. This study investigates the potential of TP powder, rich in dietary fiber, lycopene, polyphenols, and other bioactive compounds, as a natural ingredient in semi-hard cheese. The cheese was enhanced with varying concentrations of TP (5%, 7%), and each variant was assessed for physico-chemicals, sensory properties, minerals, color, phytochemicals, and texture. Cheeses supplemented with TP showed elevated levels of phytochemicals (45.44–82.83 mg GAE/100 g), greater antioxidant capacity (470.25–977.41 µmol TE/g), and higher fiber content (3.62–5.44%), while sensory acceptability remained acceptable at lower inclusion levels but decreased at 7% TP due to slightly bitter aftertaste. Textural analysis showed minimal changes in TP-enriched cheeses, suggesting that TP can be integrated into semi-hard cheese matrices without compromising quality. This study illustrates the feasibility of utilizing TP as an important ingredient in cheese manufacturing, aiding in waste minimization and fostering a circular economy within the food sector. The findings underscore TP’s capacity to enhance dairy products, facilitating innovative and sustainable food solutions that advance health and environmental objectives. Full article