Search Results (1,293)

The growing demand for plant-based and functional foods has driven increasing interest in the incorporation of probiotics into non-dairy matrices. However, maintaining probiotic viability throughout processing, storage, and gastrointestinal transit remains a major challenge due to exposure to multiple environmental stresses. This review aims to provide a comprehensive overview of the incorporation of probiotics into non-dairy food systems, the key factors that affect their survival, and the available strategies to enhance their stability and functionality. First, the main approaches for incorporating probiotics into food matrices, including direct addition and fermentation processes, are discussed. Second, the critical factors influencing probiotic viability are examined, including intrinsic strain characteristics, the composition and physicochemical properties of the food matrix, and the impact of processing, storage, and gastrointestinal conditions. Third, current strategies to improve probiotic survival are analyzed, including the control of processing parameters and the use of emerging processing technologies, structural protection through micro- and nanoencapsulation, and biological approaches such as stress adaptation and strain improvement. Overall, the integration of technological and biological strategies provides a robust framework for enhancing probiotic stability in non-dairy foods. Future research should focus on optimizing these approaches while ensuring product quality and consumer acceptance, facilitating the development of effective and commercially viable functional foods. Full article

Plant-based cream cheese alternatives are gaining popularity, yet replicating the sensory and nutritional attributes of dairy cream cheese remains challenging. Plant proteins often impart undesirable flavors and differ structurally from dairy proteins, resulting in weaker emulsifying and gelling properties, as well as compromised product structure and texture. Hydrocolloids are commonly used to improve organoleptic properties and/or spreadability but may introduce gummy textures and conflict with clean-label expectations. Fermentation represents a promising strategy to address these challenges. Exopolysaccharide (EPS)-producing starter cultures can naturally enhance texture. Depending on EPS type, concentration, molecular structure, and interactions with the food matrix, fermentation can improve creaminess, viscosity, and water-holding capacity while supporting cleaner-label formulations. In addition, fermentation may improve flavor, protein digestibility, and amino acid bioavailability and reduce antinutritional factors, while EPS may confer health-related benefits. This review examines how fermentation, particularly EPS biosynthesis, can improve the overall quality and texture of plant-based cream cheese alternatives, considering current market formulations. The reviewed literature indicates that fermentation and in situ-formed EPS offer potential, although their effects depend on strain selection, matrix composition, and processing conditions. Pulsed electric fields and ultrasound may enhance EPS production, representing an underexplored field of research. Future studies should assess these strategies in complex plant-based matrices to clarify matrix-specific effects. Full article

Replacing chemical compounds with biologically derived bioproducts in agriculture can make a comprehensive contribution to achieving the goals of both the Paris Agreement and the Green Deal. Scientific literature contains a significant amount of data on the use of probiotics in agriculture, which facilitate the supply of nutrients to plants, stimulate physiological processes, and inhibit the development of pathogens. These products do not have a negative impact on the surrounding environment and can therefore be used in sustainable land management. This article analyzes the microbiological composition of a bio-input made from fermented nettle extract and the species diversity of the cultivable bacteria. It was found that this input is rich in bacteria beneficial to plants and soil (Clostridium, Paenibacillus, Frankia, Rhizobium, Bradyrhizobium, Azospirillum, Azotobacter, and others), some of which can be cultured under artificial conditions. Among the cultivable bacteria grown from the tested input, the majority were representatives of the Pseudomonadota (92%), and a small proportion were Bacillota (6%). Among them were a great many different bacteria beneficial to the soil ecosystem. Thus, there is considerable potential here for the use of these bacteria in the production of biological products. Full article

This paper presents a comprehensive design, implementation, and feasibility analysis of a sustainable styrene production plant that integrates conventional ethylbenzene dehydrogenation with bio-based feedstock processing. Located on the Gujarat coastline, India, the proposed facility is designed to produce 220,000 tonnes per year of styrene while addressing environmental, social, and economic sustainability objectives. Agricultural corn stover sourced from local farms is valorised via pretreatment, enzymatic hydrolysis, and two-phase simultaneous saccharification and fermentation (TPSSF), achieving ethanol yields of up to 477 kg per tonne of biomass. Bioethanol is subsequently alkylated with benzene over a beta-zeolite catalyst, delivering a 95% conversion with respect to bioethanol and 85.8% selectivity to ethylbenzene. This intermediate is then dehydrogenated at 550 °C using a potassium-promoted iron oxide catalyst to produce styrene with a 96.2% selectivity. Extensive heat integration, benzene recycling, and a steam-to-ethylbenzene ratio of 7:1 enhance energy efficiency and process robustness. Techno-economic analysis demonstrates that the plant remains commercially viable and profitable despite the incorporation of renewable feedstocks. The utilisation of corn stover reduces biomass waste and greenhouse gas emissions, lowers dependence on fossil resources, and supports local employment and supply chains. By embedding sustainability, safety, process integration, and economic assessment within a unified design framework, this work provides an industry-relevant and transferable model for low-carbon styrene manufacture aligned with UN Sustainable Development Goals 7, 12 and 13. Full article

Alzheimer’s disease (AD) is a neurodegenerative disorder characterized by Aβ deposition, tau hyperphosphorylation, and neuroinflammation. No effective drugs can slow disease progression. Polysaccharides from traditional Chinese medicine (TCM) exhibit neuroprotective activities (e.g., antioxidant, anti-inflammatory) with good safety. However, their clinical application is limited by low oral bioavailability, poor blood–brain barrier (BBB) permeability, and a pharmacokinetic–pharmacodynamic paradox. The emerging role of the microbiota–gut–brain axis in AD offers a strategy to overcome this paradox. This review summarizes the structural features and classification of TCM polysaccharides (from plants, fungi, and roots/rhizomes) and highlights their anti-AD mechanisms via the gut–brain axis. Acting as prebiotics, these polysaccharides escape upper digestion and are fermented by gut microbiota into short-chain fatty acids (SCFAs) and other metabolites, which enter circulation, cross the BBB, and alleviate AD pathology through metabolic, immune, and neuronal pathways. Outcomes include reduced Aβ deposition and tau phosphorylation, suppressed neuroinflammation, restored synaptic function, and improved cognition. This review provides a theoretical framework for TCM polysaccharide intervention in AD via the gut–brain axis and a pharmacological basis for developing natural product-based AD therapies. Full article

Pichia manshurica (P. manshurica), a gas-producing spoilage yeast prevalent in fermented foods, causes package swelling, off-flavor formation, and quality deterioration, thereby shortening shelf life and reducing commercial value. Carvacrol, a natural phenolic compound from plant essential oils, has broad-spectrum antimicrobial activity, but its mechanism for inhibiting P. manshurica’s gas production is unclear. In this study, in vitro and in situ experiments confirmed that carvacrol significantly inhibits gas production by P. manshurica in a concentration-dependent manner. Transcriptomic analysis identified 374 differentially expressed genes (DEGs), which were mainly enriched in biological processes such as nitrogen compound metabolism, lipid metabolism, and organic substance biosynthesis, as well as cellular components including the cell membrane, mitochondrion, and endoplasmic reticulum. Metabolomic analysis screened a total of 440 differentially accumulated metabolites (DAMs), primarily involving carboxylic acids, phospholipids, fatty acids, and amino acids. Integrated transcriptome–metabolome analysis revealed that carvacrol disrupts cell membrane integrity, blocks the tricarboxylic acid cycle and oxidative phosphorylation, and interferes with energy, lipid, and amino acid metabolism in P. manshurica, thereby suppressing its gas production. This study elucidates the molecular mechanism by which carvacrol inhibits gas production by P. manshurica, providing a theoretical basis for the development and application of carvacrol as a natural preservative in fermented foods. Full article

The aim of this study was to evaluate the effect of Sida hermaphrodita harvest timing on biomass composition, properties, and methane fermentation performance. In addition, an energy–economic assessment was performed for biomass obtained at different stages of the growing season. The economic assessment assumed CHP electrical and thermal efficiencies of 38% and 47%, electricity and heat prices of 0.18 and 0.05 EUR/kWh, respectively, month-specific agrotechnical costs, and OPEX equal to 30% of total energy revenue. The biomass exhibited clear seasonal changes, transitioning from a material with high bioavailability during the summer period to a structurally more recalcitrant substrate in the autumn and winter months, as indicated by increasing lignification and fibrous fraction contents. The highest CH₄ production yields, ranging from 300 to 320 mL/g VS, and maximum production rates of up to 33.5 mL/g VS·d were obtained between June and August. In December, the CH₄ yield decreased to 180 ± 9 mL/g VS, accompanied by a substantial deterioration in kinetic performance. Despite the relatively stable theoretical methane potential, which ranged from 405 to 430 mL/g VS, its conversion efficiency declined from 77.1% in the summer period to 41.9% in the winter period. Regression analysis confirmed the key influence of the C/N ratio and total solids content, with model fits reaching R² values of 0.74–0.80, while the structure of lignocellulosic complexes had a less pronounced but still relevant effect. The maximum CH₄ production per unit cultivation area, approaching 3380 m³/ha, was achieved in July–August, reflecting a balance between high specific methane yield and biomass productivity. At the same time, the results demonstrated that the maximum biomass yield did not translate into the highest energy and economic performance. The highest net economic return, 1789 ± 330 EUR/ha, was obtained in July, despite biomass yield being 13.6% higher in September. These findings indicate a seasonal decoupling between biomass yield and energy performance, highlight biomass quality as a critical determinant of anaerobic digestion efficiency, and support harvest-date optimization as a low-cost strategy for the practical use of S. hermaphrodita in agricultural biogas plants. Further long-term continuous and semi-continuous studies are required to validate process stability and performance under industrial operating conditions. Full article

The search for sustainable and ethical alternatives to conventional protein production has become increasingly important due to climate change, population growth, and the need to reduce the environmental impact of food systems. This work explores the development of animal-free proteins produced in laboratory settings using innovative technologies such as precision fermentation, submerged fermentation, plant cell culture, and molecular engineering. These methods enable the production of high-quality proteins without relying on animal farming or large-scale traditional agriculture. In addition to reviewing traditional plant-based protein sources and their nutritional limitations, the study highlights novel protein sources derived from fungi, algae, and bacteria, focusing on their nutritional profiles, production methods, and challenges related to digestibility, safety, and consumer perception. Special attention is given to downstream processing techniques that preserve protein functionality and enhance key food attributes such as texture, flavor, and stability. The use of agro-industrial residues is also discussed as a strategy to improve sustainability and economic viability. Key barriers to large-scale implementation, including production costs, regulatory approval, and consumer acceptance, are addressed, alongside emerging applications beyond food, such as cosmetics, animal nutrition, and biodegradable materials. Overall, animal-free proteins represent a promising path toward a more sustainable, resilient, and ethical global food system. Full article

This study evaluates the effects of plant part (leaves vs. stems), harvest season (spring vs. autumn), and irrigation on the chemical composition, in vitro ruminal fermentation kinetics, and digestibility of three Mediterranean leguminous shrubs: Acacia fimbriata, Medicago arborea and Anthyllis barba-jovis. Samples were collected under field conditions, analysed for chemical composition, and assessed for in vitro ruminal fermentation, including incubations with and without polyethylene glycol (PEG) to assess the biological activity of phenolic compounds. Crude protein and fibre fractions did not differ significantly among species; ash was highest (p < 0.05) in Ac. fimbriata. In vitro fermentation kinetics were similar among species; however, the response to PEG was higher (p < 0.05) for Ac. fimbriata than for M. arborea and An. barba-jovis. In vitro digestibility was superior (p < 0.05) in M. arborea and An. barba-jovis. Leaves contained higher ash and protein contents and less fibre than stems, resulting in greater gas production, fermentation rate, and digestibility (p < 0.05). Spring-harvested fodder showed higher digestibility than autumn samples. Irrigation had negligible effects, except for a marginal numerical but nonsignificant (p = 0.05) greater extent of degradation observed in browse prior to irrigation. Overall, M. arborea showed a better nutritional quality, whereas Ac. fimbriata was the species with the lowest nutritive value. Forage quality was strongly influenced by plant part and harvest season, with leaves and fodder in spring showing superior potential as a feedstuff for ruminants. Full article

Protocatechuic acid (PCA) is a simple natural phenolic acid widely distributed in plants. It is recognized as an active constituent of numerous traditional herbal medicines and serves as an important metabolic intermediate of polyphenolic compounds such as anthocyanins and proanthocyanidins. At present, PCA production relies on plant extraction and microbial fermentation. Among these, microbial fermentation has emerged as an attractive approach for industrial development owing to its process controllability, environmentally benign nature, and potential for high productivity. This review systematically summarizes the major pharmacological properties of PCA, including its antioxidant, anti-inflammatory, antimicrobial, antiviral, anti-aging, neuroprotective, and hepatoprotective activities. It further highlights the therapeutic potential of PCA in the prevention and management of various chronic diseases, such as cancer, diabetes, Alzheimer’s disease, and hypertension. Furthermore, this review summarizes the representative microbial biosynthetic pathways for PCA and discusses recent progress in metabolic engineering strategies aimed at enhancing its microbial production. These strategies include reinforcing precursor supply, redirecting metabolic flux toward the shikimate pathway, blocking PCA degradation routes, relieving intracellular feedback regulation, improving host tolerance, and optimizing fermentation processes to achieve higher PCA productivity and yield. Finally, the major bottlenecks limiting PCA biomanufacturing are discussed, and prospective directions for future research are proposed. Full article

Lactic acid bacteria (LAB)-mediated fermentation has been widely explored as a strategy to enhance the nutritional functionality of cereal processing by-products. In this study, 50 LAB strains previously isolated from Korean traditional fermented foods and obtained from the National Agrobiodiversity Center (KACC, Jeonju-si, Republic of Korea) were systematically screened for bifunctional carbohydrate and protein degradation capacities, and their potential to improve the nutritional functionality of wheat bran was evaluated. Paper disc assays revealed substantial inter-strain variability, with clear zone diameters ranging from 12.35 to 29.52 mm for carbohydrate degradation and 11.61 to 25.45 mm for protein degradation. Ten strains exceeding both upper-quartile enzymatic degradation cutoff thresholds (≥25.25 mm for carbohydrate degradation and ≥17.98 mm for protein degradation, respectively) were putatively identified as Lactiplantibacillus plantarum and Lacticaseibacillus paracasei based on 16S rRNA gene sequencing (99.73–100% similarity). Substrate-specific fermentation using L. paracasei KS 595 across four substrates (brewed soy sauce soybean meal, pea, floury rice, and wheat bran) demonstrated substrate-dependent differences in growth and branched-chain amino acid (BCAA) accumulation, with the highest increase observed in pea fermentation. Strain-specific evaluation during wheat bran fermentation revealed distinct differences in growth kinetics, pH reduction, and BCAA production driven by cell-envelope proteinases and intracellular peptidases, with viable cell counts reaching 9–10 log CFU/mL after 48 h. Biogenic amine analysis indicated that histamine levels remained below commonly accepted safety limits in all strains, while L. paracasei KS 543 showed no detectable tyramine or histamine. Although the potential improvement in plant protein bioavailability was indirectly inferred through the free BCAA enrichment rather than directly measured in vivo, these results support a systematic screening approach for selecting LAB strains capable of producing BCAA-enriched fermented wheat bran, with potential implications for improving plant protein bioavailability and addressing nutritional needs in aging and active populations. Full article

Preserving high-quality forage through silage is essential for continuous livestock production, yet protein degradation during fermentation remains a major challenge. To mitigate this nutrient loss, probiotics and phytobiotics are utilized as protective additives. This study investigated the synergistic application of lactic acid bacteria (LAB) and plant-derived bioactive compounds as deamination inhibitors to improve the fermentation quality and amino acid profiles of tropical forage silages. The experiment followed a 2 × 4 × 4 completely randomized factorial design with five replications. Factor A tested the inclusion of lactic acid bacteria (LAB) inoculum (Lactiplantibacillus plantarum). Factor B compared different plant extracts as additives (Acacia mangium, Swietenia macrophylla, and cumin essential oil), while Factor C evaluated various forage types (Pennisetum purpureum, Indigofera zollingeriana, Gliricidia sepium, and Stylosanthes guianensis). Statistical analysis revealed that LAB inoculation significantly reduced the pH level, suppressed fungal contamination, and improved physical traits (p < 0.05). Both the additive sources and forage types also exerted strong influences across all measured variables (p < 0.05). The interaction between microbes and plant extracts enhances protein preservation during ensiling. Among all the treatments tested, Indigofera zollingeriana showed the best response. The specific combination of L. plantarum and A. mangium extracts in Indigofera silage produced the best fermentation characteristics and a high ability to retain essential amino acids, particularly histidine, lysine, tryptophan, and valine. Lower NH₃-N concentrations and better amino acid preservation in this treatment indicate reduced protein loss due to proteolysis and deamination during fermentation. These findings confirm that the combination of probiotics and certain plant extracts is a highly effective strategy for maintaining the nutritional integrity of tropical forage preserved in silage form. Full article

Kiwifruit wine is valued for its nutrients and health benefits, but conventional brewing often results in a weak aroma due to precursor insufficiency and oxidative losses during fermentation. Therefore, adding natural polysaccharides with antioxidant and metabolic regulatory properties prior to fermentation may be a promising quality improvement strategy. Bletilla striata polysaccharide (BSP), a plant polysaccharide with multiple bioactivities, may have the potential to regulate kiwifruit wine quality. This study explored the regulatory effects of 100–400 mg/L BSP on the physicochemical properties, antioxidant activity, and aroma compounds of kiwifruit wine, which suggested its possible mechanism of action at the metabolite level. The results showed that the 300 mg/L BSP treatment achieved the best overall quality, maximizing the DPPH and ABTS radical scavenging rates and increasing the total relative abundance of volatile compound concentration by 28.69% compared with the control. Electronic nose testing, odor activity value analysis, and sensory evaluation all indicated that the 300 mg/L BSP group exhibited the best overall aroma profile, and non-targeted metabolomics further suggested that the 300 mg/L BSP addition was associated with the depletion of quinic acid, the accumulation of aromatic amino and succinic acids, and changes in lipid-related metabolites, which were correlated with enhanced aroma production. In conclusion, exogenous BSP addition appears to improve kiwifruit wine quality, and this study provides a theoretical basis for its application in fruit wine brewing. Full article

The increasing global demand for affordable, nutrient-dense plant-based foods highlights the need to valorize underutilized legumes through suitable processing technologies. This study developed extruded chunk products from blends of fermented and unfermented pigeon pea (Cajanus cajan L.) flour, button mushroom powder, and cassava starch at ratios of 90:2.5:7.5, 90:5.0:5.0, and 90:7.5:2.5 (w/w/w) using a single-screw extruder. Button mushroom powder was incorporated to increase dietary fiber and mineral content due to its abundance of β-glucans and chitin, whereas cassava starch served as a texturizing and binding agent, promoting melt cohesion and expansion during extrusion. Optimal processing conditions were 13–15% feed moisture and a barrel temperature gradient of 100–140 °C. Fermentation significantly improved textural properties, increasing hardness (up to 22,802 g) and crispness (up to 55,099 g/s), likely due to protein modifications that enhanced matrix formation. In contrast, unfermented samples exhibited higher water holding capacity (264–286 g/100 g). All formulations showed low water activity (0.426–0.524), indicating good shelf stability. Protein content remained consistent (18.80–19.45%), while crude fiber ranged from 18.15 to 21.80%. These results showed that the integration of fermentation and extrusion provides an effective, low-cost approach for improving the structural, nutritional, and storage properties of pigeon pea-based products, supporting the development of nutrient-dense plant-based foods industry that are acceptable and sustainable, thereby supporting sustainable agriculture. Full article

The growing demand for plant-based functional foods has encouraged the development of non-dairy fermented beverages able to deliver viable microorganisms and improve the technological and nutritional value of plant matrices. This study aimed to develop a prototype fermented peanut beverage using Lactiplantibacillus plantarum strains and to evaluate their technological performance, stability, and functional potential. Two plant derived strains, L. plantarum F1B and LpAv, and the commercial probiotic L. plantarum 299v were assessed in animal-free culture media and used to ferment peanut extract supplemented with sucrose and yeast extract. Fermented beverages were characterized through microbiological, physicochemical, rheological, peptide profile, refrigerated storage, and simulated gastrointestinal digestion. The selected formulation allowed all strains to reach pH ≤ 4.5 after 6.5 h, with LAB counts of 8.6–9.0 log CFU/mL. Lactic acid was the main fermentation product, and oxalic acid levels were significantly reduced. Fermentation increased peptide signals and improved rheological behavior, generating pseudoplastic beverages with higher viscosity than the control. LAB counts remained ≥8 log CFU/mL after 28 days at 4 °C, although gastrointestinal resistance after storage was strain-dependent. Taken together, L. plantarum strains showed promising technological and functional properties for developing fermented peanut-based beverages. The nutritional properties of peanut, together with the fact that it supports the growth and survival of LAB in a fermented beverage, positions peanuts as a candidate which deserves further studies in the space of fermented functional foods. Full article