Search Results (403)

Nut-based plant beverages are gaining recognition for their functional properties and nutritional value in bakery applications. This study evaluated the effects of substituting water with hazelnut (BH), walnut (BW), and almond (BA) beverages in wheat bread formulations at four substitution levels (25–100%). Thirteen bread variants, including a control, were produced using the straight dough method. The impact of substitution on dough performance, crumb structure, texture, color, physicochemical composition, and sensory attributes was evaluated. All nut beverages improved bread yield, with BA100 and BW100 showing the highest values. Crumb moisture was well retained, and baking losses were reduced in some high-substitution variants. Medium-sized pores (0.1–0.9 mm²) dominated crumb structure, particularly in almond-enriched breads, which contributed to desirable loaf volume and crumb elasticity. Walnut beverage significantly darkened the crumb due to natural pigments, while BA and BH maintained lighter tones and enhanced yellowness. Nut-based beverages increased ash and fat content, with BW breads showing the highest caloric values—mainly due to beneficial unsaturated fats. Sensory evaluation confirmed high consumer acceptability, with the highest ratings observed for breads containing 100% walnut and 50–75% almond beverage. These variants demonstrated the most favorable balance of technological performance and nutritional enhancement, underscoring their potential as optimal formulations for clean-label, plant-based bread products. Full article

In response to the growing demand for clean-label preservatives, this study investigates the potential of Laetiporus sulphureus, an edible polypore mushroom, as a multifunctional additive in cooked sausages. The ethanolic extract of L. sulphureus (LsEtOH) was evaluated for its chemical composition, antioxidant capacity, and antimicrobial activity. Leucine (12.4 ± 0.31 mg/g d.w.) and linoleic acid (68.6%) were identified as the dominant essential amino acid and fatty acid. LsEtOH exhibited strong antioxidant activity, with IC₅₀ values of 215 ± 0.05 µg/mL (DPPH•), 182 ± 0.40 µg/mL (NO•), and 11.4 ± 0.01 µg/mL (OH•), and showed a selective inhibition of Gram-positive bacteria, particularly Staphylococcus aureus (MIC/MBC: 0.31/0.62 mg/mL). In cooked sausages treated with 0.05 mg/kg of LsEtOH, lipid peroxidation was reduced (TBARS: 0.26 mg MDA/kg compared to 0.36 mg MDA/kg in the control), microbial growth was suppressed (33.3 ± 15.2 CFU/g in the treated sample compared to 43.3 ± 5.7 CFU/g in the control group), and color and pH were stabilized over 30 days. A sensory evaluation revealed minor flavor deviations due to the extract’s inherent aroma. Encapsulation and consumer education are recommended to enhance acceptance. This is the first study to demonstrate the efficacy of L. sulphureus extract as a natural preservative in a meat matrix, supporting its application as a clean-label additive for shelf life and safety improvement. Full article

Consumer interest in vegetarian, ethical, and clean-label foods is reviving the use of plant-derived milk coagulants. Cardosins from Cynara cardunculus (“thistle”) are aspartic proteases with strong clotting activity, yet their technological impact in cheese remains under-explored. This study compared a commercial thistle extract (PC) with traditional bovine rennet rich in chymosin (AC) during manufacture and 60-day ripening of Caciotta cheese. Classical compositional assays (ripening index, texture profile, color, solubility) were integrated with scanning electron microscopy, three-dimensional surface reconstruction, and descriptive sensory analysis. AC cheeses displayed slower but sustained proteolysis, yielding a higher and more linear ripening index, softer body, greater solubility, and brighter, more yellow appearance. Imaging revealed a continuous protein matrix with uniformly distributed, larger pores, consistent with a dairy-like sensory profile dominated by milky and umami notes. Conversely, PC cheeses underwent rapid early proteolysis that plateaued, producing firmer, chewier curds with lower solubility and darker color. Micrographs showed a fragmented matrix with smaller, heterogeneous pores; sensory evaluation highlighted vegetal, bitter, and astringent attributes. The data demonstrate that thistle coagulant can successfully replace animal rennet but generates cheeses with distinct structural and sensory fingerprints. The optimization of process parameters is therefore required when targeting specific product styles. Full article

This study evaluates the efficacy of commercial clean-label additives, specifically fermentates, in inhibiting mold growth in vitro and extending the shelf life of preservative-free bread. The mold growth on selected bread was modeled using the time-to-growth approach. The pH, a_w, and moisture content of fresh bread were determined. In addition, selected fermentates were characterized physicochemically. Fermentates, defined as liquid or powdered preparations containing microorganisms, their metabolites, and culture supernatants, were tested at varying concentrations (1% to 12%) to assess their antimicrobial performance and impact on bread quality parameters, including moisture content, water activity, and pH. The results showed significant differences in fermentate efficacy, with Product A as the best mold growth inhibitor in vitro and a clear dose-dependent response. For Penicillium corylophilum, inhibition increased from 51.90% at 1% to 62.60% at 4%, while P. chrysogenum had an inhibition ranging from 32.26% to 34.49%. Product F exhibited moderate activity on both molds at 4%, inhibiting between 28.48% and 46.27%. The two molds exhibited differing sensitivities to the fermentates, with P. corylophilum consistently more susceptible to inhibition. Product A displayed a low pH (2.61) and high levels of lactic acid (1053.6 mmol/L) and acetic acid (1061.3 mmol/L). Product F presented a similar pH but lower levels of lactic and acetic acid. A time-to-growth model, validated by significant coefficients (p < 0.05) and high predictive accuracy (R² > 0.95), was employed to predict the appearance of mold on bread loaves. The model revealed that higher concentrations of fermentates A and F delayed mold growth, with fermentate A demonstrating superior efficacy. At 2% concentration, fermentate A delayed mold growth for 8 days, compared to 6 days for fermentate F. At 8% concentration, fermentate A prevented mold growth for over 25 days, significantly outperforming the control (4 days). Additionally, fermentates influenced bread quality parameters, with fermentate A improving crust moisture retention and reducing water activity at higher concentrations. These findings highlight the potential of fermentates as sustainable, consumer-friendly alternatives to synthetic preservatives, offering a viable solution to the challenge of bread spoilage while maintaining product quality. Full article

The advancement of non-thermal disinfection technologies represents a critical pathway for ensuring food safety, meeting environmental sustainability requirements, and meeting consumer preferences for clean-label products. This study systematically evaluated the combined preservation effect of ultrasonic-assisted slightly acidic electrolyzed water (US+SAEW) on mirror carp fillets during refrigeration. Results demonstrated that US+SAEW exhibited superior antimicrobial efficacy compared to individual US or SAEW, achieving reductions of 0.73, 0.74, and 0.79 log CFU/g in total viable counts (TVC), Aeromonas bacteria, and lactic acid bacteria counts compared to the control, respectively. Furthermore, the combined intervention significantly suppressed microbial proliferation throughout the refrigeration period while simultaneously delaying protein and lipid degradation/oxidation induced by spoilage bacteria, thereby inhibiting the formation of alkaline nitrogenous compounds. Consequently, lower levels of pH, total volatile basic nitrogen (TVB-N), protein carbonyl, and thiobarbituric acid reactive substances (TBARS) were observed in US+SAEW compared to the other treatments. Multimodal characterization through low-field nuclear magnetic resonance (LF-NMR), texture, and color analysis confirmed that US+SAEW effectively preserved quality characteristics, extending the shelf life of mirror carp fillets by four days. This study provides a novel non-thermal preservation strategy that combines microbial safety maintenance with quality retention, offering particular advantages for thermolabile food. Full article

Social network platforms have a big impact on the development of companies by influencing clients’ behaviors and sentiments, which directly affect corporate reputations. Analyzing this feedback has become an essential component of business intelligence, supporting the improvement of long-term marketing strategies on a larger scale. The implementation of powerful sentiment analysis models requires a comprehensive and in-depth examination of each stage of the process. In this study, we present a new comparative approach for several feature extraction techniques, including TF-IDF, Word2Vec, FastText, and BERT embeddings. These methods are applied to three multilingual datasets collected from hotel review platforms in the tourism sector in English, French, and Arabic languages. Those datasets were preprocessed through cleaning, normalization, labeling, and balancing before being trained on various machine learning and deep learning algorithms. The effectiveness of each feature extraction method was evaluated using metrics such as accuracy, F1-score, precision, recall, ROC AUC curve, and a new metric that measures the execution time for generating word representations. Our extensive experiments demonstrate significant and excellent results, achieving accuracy rates of approximately 99% for the English dataset, 94% for the Arabic dataset, and 89% for the French dataset. These findings confirm the important impact of vectorization techniques on the performance of sentiment analysis models. They also highlight the important relationship between balanced datasets, effective feature extraction methods, and the choice of classification algorithms. So, this study aims to simplify the selection of feature extraction methods and appropriate classifiers for each language, thereby contributing to advancements in sentiment analysis. Full article

Roasted coffee silverskin (RCSS) is a by-product of coffee production characterized by its content of phenolic compounds, both free and bound to macromolecules. In this study, RCSS was fermented to release these compounds and consequently increase its value as a functional food ingredient. Fermentation was carried out using yeast, acetic acid bacteria, and lactic acid bacteria, either as single strains or as a designed microbial consortium. The latter included Saccharomycodes ludwigii, Gluconobacter oxydans, and Levilactobacillus brevis, mimicking a symbiotic culture of bacteria and yeast commonly used in kombucha fermentation (SCOBY). This symbiotic microbial culture consortium demonstrated notable efficacy, significantly enhancing the total phenolic content in RCSS, with values reaching 14.15 mg GAE/g as determined by the Folin–Ciocalteu assay and 7.12 mg GAE/g according to the Fast Blue BB method. Antioxidant capacity improved by approximately 28% (ABTS) and 20% (DPPH). Moreover, the fermented RCSS supported the viability of probiotic strains (Saccharomyces boulardii SB01 and Levilactobacillus brevis ŁOCK 1152) under simulated intestinal conditions. These results suggest that RCSS, particularly after fermentation with a full symbiotic microbial culture consortium, has strong potential as a clean label, zero-waste functional food ingredient. Full article

Background/Objectives: The rapid emergence of antibiotic-resistant Escherichia coli in food and clinical environments necessitates new, clean-label antimicrobials. This study assessed eight Greek native essential oils—oregano, thyme, dittany, rosemary, peppermint, lavender, cistus and helichrysum—for activity against six genetically and phenotypically diverse E. coli strains (reference, pNorm, mecA, mcr-1, blaOXA and O157:H7). We aimed to identify oils with broad-spectrum efficacy and clarify the chemical constituents responsible. Methods: Disk-diffusion assays measured inhibition zones at dilutions from 50% to 1.56% (v/v). MIC and MBC values were determined by broth microdilution. GC–MS profiling identified dominant components, and Spearman rank-order correlations (ρ) linked composition to activity. Shapiro–Wilk tests (W = 0.706–0.913, p ≤ 0.002) indicated non-normal data, so strain comparisons used Kruskal–Wallis one-way ANOVA with Dunn’s post hoc and Bonferroni correction. Results: Oregano, thyme and dittany oils—rich in carvacrol and thymol—exhibited the strongest activity, with MIC/MBC ≤ 0.0625% (v/v) against all strains and inhibition zones > 25 mm at 50%. No strain-specific differences were detected (H = 0.30–3.85; p = 0.998–0.571; p_adj = 1.000). Spearman correlations confirmed that carvacrol and thymol content strongly predicted efficacy (ρ = 0.527–0.881, p < 0.001). Oils dominated by non-phenolic terpenes (rosemary, peppermint, lavender, cistus, helichrysum) showed minimal or no activity. Conclusions: Phenolic-rich EOs maintain potent, strain-independent antimicrobial effects—including against multidrug-resistant and O157:H7 strains—via a multi-target mode that overcomes classical resistance. Their low-dose efficacy and GRAS status support their use as clean-label food preservatives or adjuncts to antibiotics or bacteriophages to combat antimicrobial resistance. Full article

This study addresses the problem of agricultural waste utilization and nutrition for older adults by developing a food product based on a circular design approach. Pineapple core was used to produce a clean-label dietary powder without chemical or enzymatic treatment, relying on repeated rinsing and hot-air drying. The development process followed a structured analysis of physical, chemical, and sensory properties. The powder contained 83.46 g/100 g dietary fiber, 0° Brix sugar, pH 4.72, low water activity (aw < 0.45), and no detectable heavy metals or microbial contamination. Sensory evaluation by expert panelists confirmed that the product was acceptable in appearance, aroma, and texture, particularly for older adults. These results demonstrate the feasibility and safety of valorizing agri-waste into functional ingredients. The process was guided by the Transformative Circular Product Blueprint, which integrates clean-label processing, IoT-enabled solar drying, and decentralized production. This model supports traceability, low energy use, and adaptation at the community scale. This study contributes to sustainable food innovation and aligns with Sustainable Development Goals (SDGs) 3 (Good Health and Well-being), 9 (Industry, Innovation and Infrastructure), and 12 (Responsible Consumption and Production). Full article

The growing demand for sustainable, functional ingredients in the food industry has driven interest in marine-derived biopolymers. Among marine sources, microalgae represent a promising yet underexplored reservoir of bioactive gel-forming compounds, particularly extracellular polysaccharides (EPSs), both sulfated and non-sulfated, as well as proteins that exhibit unique gelling, emulsifying, and stabilizing properties. This study focuses on microalgal species with demonstrated potential to produce viscoelastic, shear-thinning gels, making them suitable for applications in food stabilization, texture modification, and nutraceutical delivery. Recent advances in biotechnology and cultivation methods have improved access to high-value strains, which exhibit promising physicochemical properties for the development of novel food textures, structured formulations, and sustainable food packaging materials. Furthermore, these microalgae-derived gels offer additional health benefits, such as antioxidant and prebiotic activities, aligning with current trends toward functional foods containing prebiotic materials. Key challenges in large-scale production, including low EPS productivity, high processing costs, and lack of regulatory frameworks, are critically discussed. Despite these barriers, advances in cultivation technologies and biorefinery approaches offer new avenues for commercial application. Overall, microalgal gels hold significant promise as sustainable, multifunctional ingredients for clean-label food formulations. Full article

A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced Bologna-type sausage by partially replacing the beef content with a structured emulsion gel (EG) formulated from pine nut oil, inulin, carrageenan, and whey protein concentrate. The objective was to improve its lipid quality and functional performance while maintaining product integrity and consumer acceptability. Three sausage formulations were prepared: a control and two variants with 7% and 10% EG, which substituted for the beef content. The emulsion gel was characterized regarding its physical and thermal stability. Sausages were evaluated for their proximate composition, fatty acid profile, cholesterol content, pH, cooking yield, water-holding capacity, emulsion stability, instrumental texture, microstructure (via SEM), oxidative stability (TBARSs), and sensory attributes. Data were analyzed using a one-way and two-way ANOVA with Duncan’s test (p < 0.05). The EG’s inclusion significantly reduced the total and saturated fat and cholesterol, while increasing protein and unsaturated fatty acids. The 10% EG sample achieved a PUFA/SFA ratio of 1.00 and an over 80% reduction in atherogenic and thrombogenic indices. Functional improvements were observed in emulsion stability, cooking yield, and water retention. Textural and visual characteristics remained within acceptable sensory thresholds. SEM images showed more homogenous matrix structures in the EG samples. TBARS values increased slightly over 18 days of refrigeration but remained below rancidity thresholds. This period was considered a pilot-scale evaluation of oxidative trends. Sensory testing confirmed that product acceptability was not negatively affected. The partial substitution of beef content with pine nut oil-based emulsion gel offers a clean-label strategy to enhance the nutritional quality of Bologna-type sausages while preserving functional and sensory performance. This approach may support the development of health-conscious processed meat products aligned with consumer and regulatory demands. Full article

Oleogels are a subclass of organogels that present a healthier alternative to traditional saturated and trans solid fats in food products. The unique structure and composition that oleogels possess make them able to provide desirable sensory and textural features to a range of food products, such as baked goods, processed meats, dairy products, and confectionery, while also improving the nutritional profiles of these food products. The fact that oleogels have the potential to bring about healthier food products, thereby contributing to a better diet, makes interest in the subject ever-increasing, especially due to the global issue of obesity and related health issues. Research studies have demonstrated that oleogels can effectively replace conventional fats without compromising flavor or texture. The use of plant-based gelators brings about a reduction in saturated fat content, as well as aligns with consumer demands for clean-label and sustainable food options. Oleogels minimize oil migration in foods due to their high oil-binding capacity, which in turn enhances food product shelf life and stability. Although oleogels are highly advantageous, their adoption in the food industry presents challenges, such as oil stability, sensory acceptance, and the scalability of production processes. Concerns such as mixed consumer perceptions of taste and mouthfeel and oxidative stability during processing and storage evidence the need for further research to optimize oleogel formulations. Addressing these limitations is fundamental for amplifying the use of oleogels and fulfilling their promise as a sustainable and healthier fat alternative in food products. As the oleogel industry continues to evolve, future research directions will focus on enhancing understanding of their properties, improving sensory evaluations, addressing regulatory challenges, and promoting sustainable production practices. The present report summarizes and updates the state-of-the-art about the structure, the properties, and the applications of oleogels in the food industry to highlight their full potential. Full article

The increasing interest in fibre-enriched and functional bakery products has led to the exploration of novel plant-based ingredients with both technological functionality and consumer acceptance. This study evaluates the effects of incorporating flours derived from apple (Malus domestica cv. Oberländer Himbeerapfel), sweet chestnut (Castanea sativa), horse chestnut (Aesculus hippocastanum), and red, sessile, and pedunculate oak (Quercus rubra, Q. petraea, and Q. robur) into wheat bread at 5%, 10%, and 15% substitution levels. The impact on crumb structure, crust colour, textural parameters (hardness, adhesiveness, springiness), and sensory attributes was assessed. The inclusion of apple and sweet chestnut flours resulted in a softer crumb, lower adhesiveness, and higher sensory scores related to flavour, aroma, and crust appearance. In contrast, higher levels of oak- and horse-chestnut-derived flours increased crumb hardness and reduced overall acceptability due to bitterness or excessive density. Apple flour preserved crumb brightness and contributed to warm tones, while oak flours caused more intense crust darkening. These findings suggest that selected non-traditional flours, especially apple and sweet chestnut, can enhance the sensory and physical properties of wheat bread, supporting the development of fibre-rich, clean-label formulations aligned with consumer trends in sustainable and functional baking. Full article

Lignin, the most abundant renewable aromatic biopolymer on Earth, is rapidly emerging as a powerful enabler of next-generation sustainable technologies. This review shifts the focus to the latest industrial breakthroughs that exploit lignin’s multifunctional properties across energy, agriculture, healthcare, and environmental sectors. Lignin-derived carbon materials are offering scalable, low-cost alternatives to critical raw materials in batteries and supercapacitors. In agriculture, lignin-based biostimulants and controlled-release fertilizers support resilient, low-impact food systems. Cosmetic and pharmaceutical industries are leveraging lignin’s antioxidant, UV-protective, and antimicrobial properties to create bio-based, clean-label products. In water purification, lignin-based adsorbents are enabling efficient and biodegradable solutions for persistent pollutants. These technological leaps are not merely incremental, they represent a paradigm shift toward a materials economy powered by renewable carbon. Backed by global sustainability roadmaps like the European Green Deal and China’s 14th Five-Year Plan, lignin is moving from industrial residue to strategic asset, driven by unprecedented investment and cross-sector collaboration. Breakthroughs in lignin upgrading, smart formulation, and application-driven design are dismantling long-standing barriers to scale, performance, and standardization. As showcased in this review, lignin is no longer just a promising biopolymer, it is a catalytic force accelerating the global transition toward circularity, climate resilience, and green industrial transformation. The future of sustainable innovation is lignin-enabled. Full article

Background: The growing demand for nutritionally balanced, gluten-free products has encouraged the development of innovative formulations that deliver both sensory quality and functional benefits. Combining rice and legume flours offers promising alternatives to mimic gluten-like properties while improving nutritional value. This study aimed to develop a gluten-free fusilli noodle using extruded flours based on mixtures of Japanese rice (JR) and chickpea (CP) particles. Methods: A 2³ factorial design with augmented central points was applied to evaluate the effects of flour ratio (X₁, CP/JR, 20–40%), feed moisture (X₂, 24–30%), and extrusion temperature (X₃, 80–120 °C) on responses from process properties (PPs), extruded flours (EFs), and noodle properties (NPs). Results: Interaction effects of X₃ with X₁ or X₂ were observed on responses. On PP, X₁ at 120 °C reduced the mechanical energy input (181.0 to 136.2 kJ/kg) and increased moisture retention (12.0 to 19.8%). On EF, X₁ increased water-soluble solids (2.3 to 4.2 g/100 g, db) and decreased water absorption (8.6 to 5.7 g/g insoluble solids). On NP, X₁ also affected their cooking properties. The mass increase was greater at 80°C (140 to 174%), and the soluble-solids loss was greater at 120 °C (9.3 to 4.5%). The optimal formulation (X₁–X₂–X₃: 40–30%–80 °C) yielded noodles with improved elasticity, augmented protein, and enhanced textural integrity. Conclusions: Extruded flours derived from 40% chickpea flour addition and processed under mild conditions proved to be an effective strategy for enhancing both the nutritional and technological properties of rice-based noodles and supporting clean-label alternative products for gluten-intolerant and health-conscious consumers. Full article