Search Results (10,760)

Kefir offers a suitable fermented dairy matrix for delivering plant-derived bioactives, yet maintaining and predicting phenolic compounds during refrigerated storage remains a technological challenge. This study developed a storage-time-aware chemometric deep learning model to estimate phenolic retention and antioxidant capacity in kefir enriched with free and alginate-encapsulated black grape seed extract. Five formulations were prepared, including control kefir, kefir containing 1% and 3% free extract, and kefir containing 1% and 3% alginate-encapsulated extract. Samples were stored at 4 °C and analyzed on Days 1, 7, and 14 for physicochemical, textural, color and bioactive properties. Total phenolic content and Trolox-equivalent antioxidant capacity were used as target responses, while ten quality descriptors were transformed into latent chemometric features and arranged as storage-time sequences. A convolutional recurrent deep learning architecture was then optimized using the crested porcupine optimizer (CPO) and compared with baseline and ablation models. Alginate encapsulation produced structurally intact beads with high encapsulation efficiency, supporting improved phenolic retention during storage. The proposed model provided the most accurate dual prediction of total phenolic content and antioxidant capacity. It outperformed non-optimized and partially ablated alternatives in terms of reducing error and achieving agreement between the observed and predicted values. Residual, normality and Bland–Altman analyses further supported the reliability of the prediction behavior. Overall, the results demonstrate that integrating alginate encapsulation with storage-time-aware chemometric deep learning provides a practical strategy for monitoring bioactive stability in functional kefir and offers a reproducible modelling framework for fermented dairy products enriched with phenolic-rich by-products. Full article

Smart chemical sensors have emerged as promising tools for real-time monitoring of food spoilage in both fermented and non-fermented products. By detecting key spoilage indicators—including biogenic amines, ammonia, hydrogen sulfide, methane, pH variations, and microbial volatile organic compounds (MVOCs)—these systems enable rapid, on-site assessment of food quality, offering a viable alternative to conventional, time-consuming laboratory analyses. Recent advances encompass diverse sensing mechanisms, including chemiresistive platforms based on conducting polymers and MEMS (Microelectromechanical Systems); optical/colorimetric systems using dyes, metal–organic frameworks, and porphyrins; and electrochemical and biosensing approaches employing enzymes, antibodies, aptamers, and whole-cell recognition elements. These sensors demonstrate high sensitivity (ppb–ppm range), enabling early detection of spoilage before sensory perception or microbiological threshold exceedance. Their applicability has been validated across a wide range of food matrices, including meat, fish, dairy products, vegetables, beverages, and fermented foods. Despite significant progress, key challenges persist, including signal drift, limited specificity, susceptibility to environmental factors such as humidity and temperature, and interference from complex food matrices. Furthermore, integration into intelligent packaging requires the development of flexible, food-safe, and regulatory-compliant materials. Emerging approaches that combine sensor arrays with machine learning and MVOC pattern recognition are enhancing predictive accuracy and enabling food classification across commodity types. Overall, smart chemical sensing technologies are rapidly transitioning from laboratory prototypes to practical applications in intelligent packaging and wireless monitoring systems, with ongoing research focused on improving robustness, standardization, and scalability for commercial deployment. This article provides an overview of the topic, drawing on the available bibliography from the last five years and the most-cited scientific databases. Full article

Demand for natural red colorants has increased due to regulatory and consumer pressure to replace synthetic additives; however, their industrial application remains limited by challenges related to production, stability, and safety. In this study, the production, physicochemical stability, antimicrobial activity, and preliminary cytotoxicity of an azaphilone-type red colorant produced by Talaromyces sp. C1I3 under submerged fermentation were evaluated. Two sequential Box–Behnken designs identified optimal production conditions at approximately pH 5.8, 60 rpm, and 15.15 g·L⁻¹ monosodium glutamate. Under these conditions, colorant production increased from 1.46 AU_500nm on day 5 to 9.9 AU_500nm on day 10, with estimated kinetic parameters of µmax 0.0109 h⁻¹ and Yx/s 0.63 g·g⁻¹. The colorant showed high thermal stability, retaining approximately 95% of its color after heating at 80 °C for 10 min, and remained stable over a broad pH range, with only 18% degradation after 168 h of light exposure. No significant antimicrobial activity was detected, indicating that the colorant primarily functions as a color additive without additional bioactive effects. Furthermore, no acute cytotoxicity was observed in human neonatal dermal fibroblasts at concentrations ranging from 0.5 to 15 µg·mL⁻¹. These findings demonstrate the potential of this fungal colorant as a stable and safe natural colorant for future industrial applications. Full article

Cider is a low-alcohol fruit wine produced by partial or complete fermentation of apple juice. In recent years, its consumption has grown significantly, especially in Asia. Its distinctive flavor profile reflects a complex interplay of aroma and non-volatile components. The composition of cider is mainly influenced by three factors: raw materials, starter cultures, and production process. This review begins by outlining the composition of cider, covering both its aromatic compounds and non-volatile components. The primary aroma profile is defined by higher alcohols, esters, fatty acids, and carbonyl compounds, while sugars, organic acids, and polyphenols are the key determinants of its taste. Subsequently, it provides a detailed analysis of how the raw material, the choice of starter cultures, and the applied production processes collectively shape the cider’s flavor. Research shows that apple variety and maturity influence the levels of sugars, organic acids, and polyphenols, shaping the flavor foundation of cider. To enhance flavor diversity, inoculation strategies have shifted from single-strain fermentation with Saccharomyces cerevisiae to mixed fermentations using non-Saccharomyces yeasts and lactic acid bacteria, either simultaneously or sequentially. Currently, screening non-Saccharomyces strains has become a key strategy to increase cider flavor complexity. Precise micro-oxygenation and nutrient supply regulate microbial metabolism, thereby controlling the fermentation process and the production of specific flavor compounds. In the future, given the untapped diversity of non-Saccharomyces yeasts and lactic acid bacteria in winemaking traits, research in this direction may be key to improving cider quality. In addition, selecting apple cultivars tailored to specific cider styles and exploring pre-fermentation treatments such as cold maceration and enzymolysis may also contribute to enhancing the flavor diversity of cider. Full article

The growing demand for clean-label and low-sulphite wines has increased interest in alternative preservation strategies capable of reducing sulphur dioxide (SO₂) usage while maintaining wine quality and stability. In this study, the effectiveness of Vitis vinifera leaf extract as a natural alternative to sulphur dioxide was evaluated in High Hydrostatic Pressure (HHP)-treated Fiano wines. Three experimental wines were produced: CW (control wine), SW (sulphited wine), and LW (leaf-extract wine). Following alcoholic fermentation, all wines were subjected to HHP treatment (600 MPa for 5 min) and stored at 4 °C for 60 days. Physicochemical parameters, volatile organic compounds (VOCs), and sensory characteristics were evaluated immediately after alcoholic fermentation and after HHP treatment followed by refrigerated storage. Compared with the control wine, LW exhibited approximately 20% higher total polyphenol concentrations, whereas SW showed the greatest preservation of fermentation-derived esters. HHP treatment induced only moderate changes in the volatile fraction, confirming the suitability of this non-thermal technology for wine stabilization. LW wines were characterized by higher abundances of terpene-related compounds, C6 alcohols, medium-chain fatty acids, and phenolic-associated volatiles, resulting in more pronounced floral, balsamic, herbaceous, and vegetal sensory attributes. Principal Component Analysis (PCA) explained 79.0% of the total VOC variability and clearly differentiated LW wines from CW and SW according to their volatile profiles, while sensory analysis confirmed the development of a distinctive aromatic identity associated with grapevine leaf extract. Overall, the results indicate that the combined application of V. vinifera leaf extract and HHP represents a promising strategy for the partial replacement of sulphur dioxide in white winemaking. This integrated approach contributes to wine stabilization while promoting the valorization of grapevine leaves as a sustainable winery by-product within a circular economy framework. Full article

Komagataella phaffii has emerged as an important eukaryotic microbial cell factory for the production of industrial enzymes, biopharmaceuticals, and food-related proteins owing to its rapid growth, capacity for eukaryotic post-translational modifications, and suitability for high-cell-density fermentation. However, efficient heterologous protein production remains constrained by limitations in transcriptional regulation, protein secretion, and endoplasmic reticulum (ER) protein-folding capacity. This review summarizes recent advances in engineering key expression elements underlying heterologous protein production in K. phaffii, with particular emphasis on promoter architecture redesign (e.g., upstream activating sequence (UAS) duplication and core promoter mutagenesis), signal peptide replacement and sequence engineering, molecular chaperone co-expression, and quantitative regulation of the unfolded protein response (UPR). Rather than focusing on individual expression modules, this review highlights a systems-level engineering perspective that integrates regulatory elements, intracellular processing, and secretory pathway optimization, illustrating the ongoing transition from empirical modification of individual expression elements to systems-level engineering of the secretory pathway. Recent advances in synthetic biology and artificial intelligence (AI)-assisted approaches are further accelerating the development of predictive and precision engineering approaches for K. phaffii. Together, these advances provide a foundation for the rational design of next-generation K. phaffii cell factories for the sustainable production of structurally complex and high-value recombinant proteins. Full article

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

Fenjiu distillers’ grains are a major by-product of Fenjiu production and contain various bioactive components derived from cereal raw materials and microbial fermentation. Colorectal cancer (CRC) remains a global health challenge, and the development of safe and effective therapeutic agents is urgently needed. In this study, we successfully obtained DGAE-1 (distillers’ grains ethanol extract fraction 1), an ethanol-extracted bioactive fraction derived from Fenjiu distillers’ grains, with anti-colorectal cancer activity. LC-MS analysis tentatively annotated the chemical constituents of DGAE-1 fraction based on MS/MS fragmentation patterns and database similarity matching, with the major annotated compounds belonging to carboxylic acids and derivatives, organic nitrogen compounds, organic phosphoric acid derivatives, and other chemical classes. These annotated compounds may contribute to the biological activity of DGAE-1 fraction, although the specific active constituents remain to be further clarified. DGAE-1 fraction inhibited colorectal cancer cell proliferation and induced autophagy. Further studies indicated that the PI3K/AKT pathway is involved in DGAE-1 fraction-induced autophagy. The results of this study demonstrate that DGAE-1 fraction exerts anti-colorectal cancer activity in both cellular and animal models. These findings provide new insights into the development and utilization of Fenjiu distillers’ grains and highlight their potential as a source of bioactive compounds for health-related applications. Full article

Although the development of fermented plant-based milk alternatives has become quite popular, the relatively low nutritional value and functional properties of these products present significant challenges. This situation is driving the search for alternative protein sources to improve the quality of plant-based products, and legume proteins are attracting attention as promising components. Accordingly, this study aimed to enrich oat-based vegan yogurt alternatives with different legume protein isolates and evaluate their effects on product quality. In the present study, physicochemical, microbiological, antioxidant capacity, FAA profile, peptide profile, and FTIR analyses were performed on vegan yogurts produced using oat milk as well as mung bean and black bean protein isolates. It was determined that different plant protein isolates used in vegan yogurt production had a statistically very significant (n = 2, p < 0.01) effect on dry matter, protein, pH, L. acidophilus, antioxidant capacity, and all FAA profiles except asparagine and aspartic acid. The addition of legume protein isolates to vegan yogurts contributed to an increase in dry matter content (11.57–14.14%), protein content (2.92–5.20%), ash content (0.22–0.32%), and pH value (4.49–4.59) compared to the control group. Similar effects were also observed in S. thermophilus count (5.79–6.38 log cfu/g), L. delbrueckii subsp. bulgaricus count (5.72–6.43 log cfu/g), DPPH inhibition (10.29–19.93%), and ABTS inhibition (14.66–28.48%). It was determined that the addition of mung bean protein isolate (MBPI-2 and MBPI-4), compared to black bean protein isolate, contributed more to nutritional properties in vegan oat yogurt samples. Vegan yogurts were found to match more frequently with antioxidant, ACE inhibitor, DPP III, and DPP IV inhibitor activity in potential bioactivity predictions. FTIR analysis revealed that using different legume protein isolates in vegan yogurt production did not result in the formation of new absorption bands, but it did affect the intensity of existing regional bands. In conclusion, the addition of different legume protein isolates to oat yogurt was found to generally contribute positively to the parameters examined and represents a promising approach for individuals who cannot consume cow milk due to health problems, as well as for vegans. Full article

Precision nutrigenomics requires a diet–microbiome–host perspective because microorganisms can transform feed substrates, generate bioactive metabolites, compete with pathogens, and modify intestinal and systemic gene regulation. This structured narrative review synthesizes representative controlled feeding trials, transcriptomic and targeted gene-expression studies, microbiome analyses, and complementary multi-omic evidence concerning dietary regulations in cultured finfish. The available evidence is concentrated particularly on soybean-derived proteins, lipid-source replacements, selected amino acids and micronutrients, functional additives, probiotics, and fermented ingredients in a limited range of cultured finfish species; therefore, the synthesis is not intended to provide exhaustive coverage of every dietary intervention or finfish taxon. Recurrent host responses involve intestinal inflammation and barrier integrity, nutrient transport, lipid and bile-acid metabolism, long-chain polyunsaturated fatty-acid biosynthesis, targets of rapamycin/insulin-like growth factor (TOR/IGF) signaling, and nuclear factor erythroid 2-related factor 2/Kelch-like ECH-associated protein 1 (Nrf2/Keap1) antioxidant defense. The expanded microorganism-centered synthesis shows that dietary effects depend on microbial niche, substrate availability, community succession, metabolite production, and strain-specific probiotic or pathobiont activity. Lactic-acid bacteria, Bacillus-associated interventions, butyrate-generating strategies, fermented ingredients, and microbial biomass may support digestion, immune balance, and disease resistance, but taxonomic shifts alone do not demonstrate functional benefit. Current evidence is limited by extensive reliance on 16S ribosomal RNA (16S rRNA) relative-abundance data, inconsistent digesta-versus-mucosa sampling, inadequate feed and water controls, and weak causal validation. Future precision aquafeed studies should combine host transcriptomics with absolute microbial quantification, shotgun metagenomics, metatranscriptomics, metabolomics, culturomics, histology, and pathogen challenge. Integrating microbial function with host phenotype can improve sustainable feed design, intestinal health, and resilience. Full article

Poly(3-hydroxypropionate) (P3HP) is a biodegradable member of the polyhydroxyalkanoate family that can be degraded into 3-hydroxypropionic acid, a three-carbon organic acid with potential biological activity. Although P3HP has attracted considerable interest for its microbial production and industrial applications, its potential as a feed ingredient in monogastric animals remains largely unexplored. Therefore, we aim to assess the effects of dietary P3HP supplementation on growth performance, nutrient digestibility, fecal N retention and apparent N absorption, selected culturable fecal bacterial counts, and in vitro fecal fermentation in growing pigs. A total of 100 [Duroc × (Landrace × Yorkshire) pigs; initial body weight 25.03 ± 1.70 kg] were assigned to four dietary treatments containing 0, 0.1, 0.2, and 0.3% P3HP for 6 weeks. At the end of the experimental period, dietary P3HP supplementation did not significantly (p > 0.05) affect final body weight, average daily gain, dry matter digestibility, nitrogen digestibility, apparent nitrogen absorption variables, or in vitro fecal fermentation in growing pigs but exhibited linear or quadratic trends (p < 0.1), with the most favorable numerical responses observed at the 0.2% inclusion level. In summary, although dietary P3HP supplementation did not significantly affect the principal measured outcomes, the favorable trends observed support further investigation of its potential as a novel feed additive for growing pigs. Full article

Prebiotic potential refers to the stimulation of beneficial bacteria over pathogenic strains. This preliminary study evaluated the prebiotic potential of five agave-derived carbohydrate preparations using lactic acid bacteria (LAB) and Escherichia coli (pathogenic) strains. The tested substrates included commercial inulin, commercial agave syrup, artisanal maguey syrup, aqueous and cooked agave extract. Six Lactobacillus strains (Lactobacillus acidophilus, Lacticaseibacillus casei, Lactiplantibacillus plantarum ATCC 8014, Limosilactobacillus reuteri NRRL B-14171, Lactiplantibacillus plantarum NRRL B-4496, and Lacticaseibacillus rhamnosus) were evaluated against E. coli ATCC 43888 and E. coli clinical isolates. Carbohydrate characterization included analyses of total and reducing carbohydrates and thin-layer chromatography (TLC) to assess the degree of polymerization (DP). Prebiotic Index (PI) and Prebiotic Activity Score (PAS) were calculated to determine selective growth stimulation at 24 and 48 h. TLC analysis revealed two distinct groups: high-molecular-weight compounds (aqueous agave extract and commercial inulin), and low-molecular-weight compounds (cooked agave extract, commercial agave syrup, and artisanal maguey syrup). L. reuteri NRRL B-14171 exhibited the highest PI (approaching 2.0) with aqueous agave extract at 24 h. L. rhamnosus demonstrated superior PAS values across all prebiotic sources, while commercial inulin and artisanal maguey syrup showed the most favorable PAS values against clinical E. coli isolates, indicating preferential in vitro growth of LAB over the pathogen. These findings represent preliminary indications of selective carbohydrate utilization by LAB strains under controlled in vitro conditions. Further studies, incorporating digestion resistance, fermentation by complex microbiota, metabolite production, and host-related effects are required before confirming prebiotic functionality. Full article

The rising health consciousness among Millennials and Generation Z is boosting the demand for non-alcoholic and low-alcohol beers (NABLABs), which offer the sensory appeal of beer with fewer ethanol drawbacks. This study aims to provide a comprehensive overview of this sector, covering market trends, regulatory complexities, and the technical aspects of biological and physical dealcoholisation methods, and offering insights into production costs and environmental impact. The global market for NABLABs is experiencing rapid growth, with a projected compound annual growth rate of approximately 7% (2024–2028) and an estimated market value approaching USD 44 billion by 2034. Market penetration remains geographically heterogeneous, and there is a lack of regulatory harmonisation, particularly within the European Union, where national thresholds for ethanol content classification diverge significantly. From a process engineering perspective, NABLAB production can be achieved using two main technological approaches: (i) biological ethanol limitation strategies, encompassing controlled mashing, arrested fermentation, cold-contact fermentation and the use of maltose-negative or genetically modified yeast strains, and (ii) post-fermentation dealcoholisation, employing thermal separation technologies, such as vacuum distillation, thin-film evaporation and spinning cone columns, or membrane-based processes such as reverse osmosis, nanofiltration, pervaporation, osmotic distillation and dialysis, alongside emerging supercritical CO₂ extraction. A critical technological trade-off persists between the efficiency with which ethanol is removed and the retention of volatile flavour-active compounds, including esters and higher alcohols. It is evident that biological processes are associated with the accumulation of worty aldehydes and the attenuation of antimicrobial barriers, resulting in increased risks to microbiological safety. Empirical evidence has been documented showing that E. coli O157:H7, Salmonella enterica, and Listeria monocytogenes have been found to survive for extended periods in craft NABs exhibiting pH > 4.20 and an alcohol-by-volume (ABV) < 0.5%. This emphasises the importance of validated thermal or sterile filtration treatments, particularly in the craft beer sector. Full article

The integration of coupled dark fermentation (DF) and photofermentation (PF) systems represents a promising approach for concurrent H₂ production and organic load reduction in carbohydrate–rich wastewater. However, their behavior under non–optimized, continuous industrial operation remains inadequately characterized, hindering practical implementation. This case study evaluated an integrated DF–PF system treating a synthetic sugar mixture mimicking acidic fruit and dairy processing wastewater. The system presented herein (5-L reactors) serves as an initial prototype to facilitate scaling to both pilot (40-L reactors) and, ultimately, industrial (600-L) scales using real effluents within the framework of a research project. The bioreactors were operated continuously with a 10 h hydraulic retention time and an organic loading rate of 2.5 g COD L⁻¹ d⁻¹. The pH and temperature were monitored but intentionally left uncontrolled. The DF stage facilitated by hydrogen–producing bacteria achieved H₂ concentrations of up to 57% (v/v) and a maximum production rate of 177 mL H₂ L⁻¹ d⁻¹; however, it demonstrated notable process instability due to the absence of controls. In contrast, the PF stage exhibited negligible H₂ production (1.8% v/v) attributable to the displacement of Rhodopseudomonas species by microbial competition, thereby functioning predominantly as a polishing step. Overall, the coupled system achieved an average COD removal of 34%, highlighting the functional differentiation between stages and identifying microbial competition as the primary constraint under suboptimal conditions. Full article

Lactic acid bacteria (LAB) from traditional foods are a useful source of natural biopreservatives. This study isolated and characterized indigenous LAB from goat meat produced in the argan grove ecosystem of the Souss-Massa region, Morocco, to identify strains that could improve food safety and shelf life. LAB were isolated under anaerobic conditions and screened by Gram staining, catalase test, growth profiling, and biochemical assays. Proteolytic, gelatinase, and hemolytic activity were assessed, together with antimicrobial activity against foodborne pathogens by agar well diffusion. The most promising strains were identified by 16S rRNA gene sequencing. The selected isolates belonged to Latilactobacillus and Enterococcus. Several isolates strongly inhibited Salmonella enterica, Listeria monocytogenes and Staphylococcus aureus, and none were hemolytic or gelatinase-positive. The sustained inhibition even after neutralization of pH suggested that the antimicrobial effects might be mediated by bacteriocin-like compounds or other non-acidic metabolites. In the strains tested, L. sakei MG4013 gave the best results because of its wide range of antimicrobial activity and absence of hemolytic, gelatinase, proteolytic and lipolytic activities. Goat meat from the Souss-Massa region therefore harbours LAB with biopreservative potential, with potential for use as natural preservatives in traditional meat products or as starter cultures in fermented foods. However, before being used as natural preservatives or starter cultures, they need to be further validated in food matrices. Full article