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Search Results (6,946)

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Keywords = food engineering

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16 pages, 666 KiB  
Article
Optimization of the Viability of Microencapsulated Lactobacillus reuteri in Gellan Gum-Based Composites Using a Box–Behnken Design
by Rafael González-Cuello, Joaquín Hernández-Fernández and Rodrigo Ortega-Toro
J. Compos. Sci. 2025, 9(8), 419; https://doi.org/10.3390/jcs9080419 - 5 Aug 2025
Abstract
The growing interest in probiotic bacteria within the food industry is driven by their recognized health benefits for consumers. However, preserving their therapeutic viability and stability during gastrointestinal transit remains a formidable challenge. Hence, this research aimed to enhance the viability of Lactobacillus [...] Read more.
The growing interest in probiotic bacteria within the food industry is driven by their recognized health benefits for consumers. However, preserving their therapeutic viability and stability during gastrointestinal transit remains a formidable challenge. Hence, this research aimed to enhance the viability of Lactobacillus reuteri through microencapsulation using a binary polysaccharide mixture composed of low acyl gellan gum (LAG), high acyl gellan gum (HAG), and calcium for the microencapsulation of L. reuteri. To achieve this, the Box–Behnken design was applied, targeting the optimization of L. reuteri microencapsulated to withstand simulated gastrointestinal conditions. The microcapsules were crafted using the internal ionic gelation method, and optimization was performed using response surface methodology (RSM) based on the Box–Behnken design. The model demonstrated robust predictive power, with R2 values exceeding 95% and a lack of fit greater than p > 0.05. Under optimized conditions—0.88% (w/v) LAG, 0.43% (w/v) HAG, and 24.44 mM Ca—L. reuteri reached a viability of 97.43% following the encapsulation process. After 4 h of exposure to simulated gastric fluid (SGF) and intestinal fluid (SIF), the encapsulated cells maintained a viable count of 8.02 log CFU/mL. These promising results underscore the potential of biopolymer-based microcapsules, such as those containing LAG and HAG, as an innovative approach for safeguarding probiotics during gastrointestinal passage, paving the way for new probiotic-enriched food products. Full article
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42 pages, 7526 KiB  
Review
Novel Nanomaterials for Developing Bone Scaffolds and Tissue Regeneration
by Nazim Uddin Emon, Lu Zhang, Shelby Dawn Osborne, Mark Allen Lanoue, Yan Huang and Z. Ryan Tian
Nanomaterials 2025, 15(15), 1198; https://doi.org/10.3390/nano15151198 - 5 Aug 2025
Abstract
Nanotechnologies bring a rapid paradigm shift in hard and soft bone tissue regeneration (BTR) through unprecedented control over the nanoscale structures and chemistry of biocompatible materials to regenerate the intricate architecture and functional adaptability of bone. This review focuses on the transformative analyses [...] Read more.
Nanotechnologies bring a rapid paradigm shift in hard and soft bone tissue regeneration (BTR) through unprecedented control over the nanoscale structures and chemistry of biocompatible materials to regenerate the intricate architecture and functional adaptability of bone. This review focuses on the transformative analyses and prospects of current and next-generation nanomaterials in designing bioactive bone scaffolds, emphasizing hierarchical architecture, mechanical resilience, and regenerative precision. Mainly, this review elucidated the innovative findings, new capabilities, unmet challenges, and possible future opportunities associated with biocompatible inorganic ceramics (e.g., phosphates, metallic oxides) and the United States Food and Drug Administration (USFDA) approved synthetic polymers, including their nanoscale structures. Furthermore, this review demonstrates the newly available approaches for achieving customized standard porosity, mechanical strengths, and accelerated bioactivity to construct an optimized nanomaterial-oriented scaffold. Numerous strategies including three-dimensional bioprinting, electro-spinning techniques and meticulous nanomaterials (NMs) fabrication are well established to achieve radical scientific precision in BTR engineering. The contemporary research is unceasingly decoding the pathways for spatial and temporal release of osteoinductive agents to enhance targeted therapy and prompt healing processes. Additionally, successful material design and integration of an osteoinductive and osteoconductive agents with the blend of contemporary technologies will bring radical success in this field. Furthermore, machine learning (ML) and artificial intelligence (AI) can further decode the current complexities of material design for BTR, notwithstanding the fact that these methods call for an in-depth understanding of bone composition, relationships and impacts on biochemical processes, distribution of stem cells on the matrix, and functionalization strategies of NMs for better scaffold development. Overall, this review integrated important technological progress with ethical considerations, aiming for a future where nanotechnology-facilitated bone regeneration is boosted by enhanced functionality, safety, inclusivity, and long-term environmental responsibility. Therefore, the assimilation of a specialized research design, while upholding ethical standards, will elucidate the challenge and questions we are presently encountering. Full article
(This article belongs to the Special Issue Applications of Functional Nanomaterials in Biomedical Science)
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28 pages, 2057 KiB  
Article
Design and Fabrication of a Cost-Effective, Remote-Controlled, Variable-Rate Sprayer Mounted on an Autonomous Tractor, Specifically Integrating Multiple Advanced Technologies for Application in Sugarcane Fields
by Pongpith Tuenpusa, Kiattisak Sangpradit, Mano Suwannakam, Jaturong Langkapin, Alongklod Tanomtong and Grianggai Samseemoung
AgriEngineering 2025, 7(8), 249; https://doi.org/10.3390/agriengineering7080249 - 5 Aug 2025
Abstract
The integration of a real-time image processing system using multiple webcams with a variable rate spraying system mounted on the back of an unmanned tractor presents an effective solution to the labor shortage in agriculture. This research aims to design and fabricate a [...] Read more.
The integration of a real-time image processing system using multiple webcams with a variable rate spraying system mounted on the back of an unmanned tractor presents an effective solution to the labor shortage in agriculture. This research aims to design and fabricate a low-cost, variable-rate, remote-controlled sprayer specifically for use in sugarcane fields. The primary method involves the modification of a 15-horsepower tractor, which will be equipped with a remote-control system to manage both the driving and steering functions. A foldable remote-controlled spraying arm is installed at the rear of the unmanned tractor. The system operates by using a webcam mounted on the spraying arm to capture high-angle images above the sugarcane canopy. These images are recorded and processed, and the data is relayed to the spraying control system. As a result, chemicals can be sprayed on the sugarcane accurately and efficiently based on the insights gained from image processing. Tests were conducted at various nozzle heights of 0.25 m, 0.5 m, and 0.75 m. The average system efficiency was found to be 85.30% at a pressure of 1 bar, with a chemical spraying rate of 36 L per hour and a working capacity of 0.975 hectares per hour. The energy consumption recorded was 0.161 kWh, while fuel consumption was measured at 6.807 L per hour. In conclusion, the development of the remote-controlled variable rate sprayer mounted on an unmanned tractor enables immediate and precise chemical application through remote control. This results in high-precision spraying and uniform distribution, ultimately leading to cost savings, particularly by allowing for adjustments in nozzle height from a minimum of 0.25 m to a maximum of 0.75 m from the target. Full article
(This article belongs to the Special Issue Implementation of Artificial Intelligence in Agriculture)
23 pages, 2663 KiB  
Article
Antimicrobial and Anticancer Activities of Lactiplantibacillus plantarum Probio87 Isolated from Human Breast Milk
by Pei Xu, Mageswaran Uma Mageswary, Azka Ainun Nisaa, Xiang Li, Yi-Jer Tan, Chern-Ein Oon, Cheng-Siang Tan, Wen Luo and Min-Tze Liong
Nutrients 2025, 17(15), 2554; https://doi.org/10.3390/nu17152554 - 5 Aug 2025
Abstract
Background/Objectives: This study evaluated the in vitro probiotic potential of Lactiplantibacillus plantarum Probio87 (Probio87), focusing on its physiological robustness, safety, antimicrobial properties, and anticancer activity, with relevance to vaginal and cervical health. Methods: Tests included acid and bile salt tolerance, mucin adhesion, and [...] Read more.
Background/Objectives: This study evaluated the in vitro probiotic potential of Lactiplantibacillus plantarum Probio87 (Probio87), focusing on its physiological robustness, safety, antimicrobial properties, and anticancer activity, with relevance to vaginal and cervical health. Methods: Tests included acid and bile salt tolerance, mucin adhesion, and carbohydrate utilization. Prebiotic preferences were assessed using FOS, GOS, and inulin. Antibiotic susceptibility was evaluated per EFSA standards. Antimicrobial activity of the cell-free supernatant (CFS) was tested against Staphylococcus aureus, Escherichia coli, and Candida species. Effects on Lactobacillus iners and L. crispatus were analyzed. Anticancer properties were assessed in HeLa, CaSki (HPV-positive), and C-33A (HPV-negative) cervical cancer cell lines through proliferation, apoptosis, angiogenesis, and cell cycle assays. Results: Probio87 showed strong acid and bile tolerance, efficient mucin adhesion, and broad carbohydrate utilization, favoring short-chain prebiotics like FOS and GOS over inulin. It met EFSA antibiotic safety standards. The CFS exhibited potent antimicrobial activity, including complete inhibition of Candida albicans. Probio87 selectively inhibited L. iners without affecting L. crispatus, indicating positive modulation of vaginal microbiota. In cervical cancer cells, the CFS significantly reduced proliferation and angiogenesis markers (p < 0.05), and induced apoptosis and cell cycle arrest in HPV-positive cells, with minimal effects on HPV-negative C-33A cells. Conclusions: Probio87 demonstrates strong probiotic potential, with safe, selective antimicrobial and anticancer effects. Its ability to modulate key microbial and cancer-related pathways supports its application in functional foods or therapeutic strategies for vaginal and cervical health. Full article
(This article belongs to the Section Prebiotics and Probiotics)
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20 pages, 4676 KiB  
Article
Multifunctional, Biocompatible Hybrid Surface Coatings Combining Antibacterial, Hydrophobic and Fluorescent Applications
by Gökçe Asan and Osman Arslan
Polymers 2025, 17(15), 2139; https://doi.org/10.3390/polym17152139 - 5 Aug 2025
Abstract
The hybrid inorganic–organic material concept plays a bold role in multifunctional materials, combining different features on one platform. Once varying properties coexist without cancelling each other on one matrix, a new type of supermaterial can be formed. This concept showed that silver nanoparticles [...] Read more.
The hybrid inorganic–organic material concept plays a bold role in multifunctional materials, combining different features on one platform. Once varying properties coexist without cancelling each other on one matrix, a new type of supermaterial can be formed. This concept showed that silver nanoparticles can be embedded together with inorganic and organic surface coatings and silicon quantum dots for symbiotic antibacterial character and UV-excited visible light fluorescent features. Additionally, fluorosilane material can be coupled with this prepolymeric structure to add the hydrophobic feature, showing water contact angles around 120°, providing self-cleaning features. Optical properties of the components and the final material were investigated by UV-Vis spectroscopy and PL analysis. Atomic investigations and structural variations were detected by XPS, SEM, and EDX atomic mapping methods, correcting the atomic entities inside the coating. FT-IR tracked surface features, and statistical analysis of the quantum dots and nanoparticles was conducted. Multifunctional final materials showed antibacterial properties against E. coli and S. aureus, exhibiting self-cleaning features with high surface contact angles and visible light fluorescence due to the silicon quantum dot incorporation into the sol-gel-produced nanocomposite hybrid structure. Full article
(This article belongs to the Special Issue Polymer Coatings for High-Performance Applications)
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15 pages, 647 KiB  
Article
Effects of Burdock Addition and Different Starters on the Quality and Flavor Improvement of Duck Sausages
by Li Cui, Xuan Zhao, Xingye Song, Wenjing Zhou, Tao Wang, Wuyang Huang and Yuxing Guo
Biology 2025, 14(8), 996; https://doi.org/10.3390/biology14080996 (registering DOI) - 4 Aug 2025
Abstract
Burdock (Arctium lappa L.) is a medicinal and edible homologous plant whose roots contain many bioactive substances such as polysaccharides and phenolics. This study explored the integration of burdock powder and lactic acid bacteria fermentation to enhance the nutritional quality, sensory attributes, [...] Read more.
Burdock (Arctium lappa L.) is a medicinal and edible homologous plant whose roots contain many bioactive substances such as polysaccharides and phenolics. This study explored the integration of burdock powder and lactic acid bacteria fermentation to enhance the nutritional quality, sensory attributes, and flavor profiles of duck sausages. Three bacterial strains, Lacticaseibacillus casei, L. helveticus, and L. plantarum, were selected based on sensory analysis, and their effects on sausage properties were evaluated through combined fermentation trials. The results demonstrated that duck sausages fermented with L. plantarum and L. helveticus and supplemented with 3% burdock powder (PHB group) exhibited > 1.5-fold higher antioxidant activity (ABTS at 85.2 μmol trolox/g and DPPH at 92.7 μmol trolox/g, respectively; p < 0.05) and 15% increase in total phenolic content (8.24 mg gallic acid/g) compared to non-fermented counterparts. The PHB formulation also enhanced color stability (lightness, redness, yellowness), textural characteristics (hardness, springiness, cohesiveness), and sensory acceptability. Volatile compound analysis revealed a reduction in off-odor aldehydes (hexanal, (E)-2-octenal, (E)-2-decenal, and (E,E)-2,4-decadienal) and increased production of desirable aromatic compounds like tetramethyl-pyrazine. These findings highlight the potential of combining lactic acid bacteria fermentation with burdock powder to develop functional duck sausages with improved nutritional and sensory properties. Full article
(This article belongs to the Special Issue Nutraceutical and Bioactive Compounds in Foods)
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20 pages, 753 KiB  
Article
Production of Vegan Ice Cream: Enrichment with Fermented Hazelnut Cake
by Levent Yurdaer Aydemir, Hande Demir, Zafer Erbay, Elif Kılıçarslan, Pelin Salum and Melike Beyza Ozdemir
Fermentation 2025, 11(8), 454; https://doi.org/10.3390/fermentation11080454 - 4 Aug 2025
Abstract
The growing demand for sustainable plant-based dairy alternatives has spurred interest in valorizing agro-industrial byproducts like hazelnut cake, a protein-rich byproduct of oil extraction. This study developed formulations for vegan ice cream using unfermented (HIC) and Aspergillus oryzae-fermented hazelnut cake (FHIC), comparing [...] Read more.
The growing demand for sustainable plant-based dairy alternatives has spurred interest in valorizing agro-industrial byproducts like hazelnut cake, a protein-rich byproduct of oil extraction. This study developed formulations for vegan ice cream using unfermented (HIC) and Aspergillus oryzae-fermented hazelnut cake (FHIC), comparing their physicochemical, functional, and sensory properties to conventional dairy ice cream (DIC). Solid-state fermentation (72 h, 30 °C) enhanced the cake’s bioactive properties, and ice creams were characterized for composition, texture, rheology, melting behavior, antioxidant activity, and enzyme inhibition pre- and post-in vitro digestion. The results indicate that FHIC had higher protein content (64.64% vs. 58.02% in HIC) and unique volatiles (e.g., benzaldehyde and 3-methyl-1-butanol). While DIC exhibited superior overrun (15.39% vs. 4.01–7.00% in vegan samples) and slower melting, FHIC demonstrated significantly higher post-digestion antioxidant activity (4.73 μmol TE/g DPPH vs. 1.44 in DIC) and angiotensin-converting enzyme (ACE) inhibition (4.85–7.42%). Sensory evaluation ranked DIC highest for overall acceptability, with FHIC perceived as polarizing due to pronounced flavors. Despite textural challenges, HIC and FHIC offered nutritional advantages, including 18–30% lower calories and enhanced bioactive compounds. This study highlights fermentation as a viable strategy to upcycle hazelnut byproducts into functional vegan ice creams, although the optimization of texture and flavor is needed for broader consumer acceptance. Full article
(This article belongs to the Topic Fermented Food: Health and Benefit)
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19 pages, 9234 KiB  
Article
Physiological Changes and Transcriptomics of Elodea nuttallii in Response to High-Temperature Stress
by Yanling Xu, Yuanyuan Jin, Manrong Zha, Yuhan Mao, Wenqiang Ren, Zirao Guo, Yufei Zhang, Beier Zhou, Tao Zhang, Qi He, Shibiao Liu and Bo Jiang
Biology 2025, 14(8), 993; https://doi.org/10.3390/biology14080993 (registering DOI) - 4 Aug 2025
Abstract
Elodea nuttallii is a significant submerged macrophyte utilized in shrimp and crab aquaculture, yet it exhibits low thermotolerance. This study investigated the physiological responses and transcriptomic characteristics of E. nuttallii under high-temperature stress (HTS). The results indicated that HTS significantly reduced the absolute [...] Read more.
Elodea nuttallii is a significant submerged macrophyte utilized in shrimp and crab aquaculture, yet it exhibits low thermotolerance. This study investigated the physiological responses and transcriptomic characteristics of E. nuttallii under high-temperature stress (HTS). The results indicated that HTS significantly reduced the absolute growth rate (AGR) and photosynthetic efficiency of E. nuttallii while concurrently elevating antioxidant enzyme activities, malondialdehyde (MDA) content, and concentrations of osmotic adjustment compounds. Furthermore, the apical segments of E. nuttallii demonstrated greater sensitivity to HTS compared to the middle segments. Under exposure to 35 °C and 40 °C, antioxidant enzyme activities, MDA content, and osmotic adjustment compound levels were significantly higher in the apical segments than in the middle segments. Transcriptomic analysis revealed 7526 differentially expressed genes (DEGs) in the apical segments at 35 °C, a number substantially exceeding that observed in the middle segments. Enrichment analysis of DEGs revealed significant upregulation of key metabolic regulators under HTS, including carbohydrate metabolism genes (HXK, FRK) and phenylpropanoid biosynthesis enzymes (4CL, COMT). This transcriptional reprogramming demonstrates E. nuttallii’s adaptive strategy of modulating carbon allocation and phenolic compound synthesis to mitigate thermal damage. Our findings not only elucidate novel thermotolerance mechanisms in aquatic plants but also provide candidate genetic targets (HXK, 4CL) for molecular breeding of heat-resilient cultivars through transcriptomic screening. Full article
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21 pages, 3755 KiB  
Article
Thermal and Expansion Analysis of the Lebanese Flatbread Baking Process Using a High-Temperature Tunnel Oven
by Yves Mansour, Pierre Rahmé, Nemr El Hajj and Olivier Rouaud
Appl. Sci. 2025, 15(15), 8611; https://doi.org/10.3390/app15158611 (registering DOI) - 4 Aug 2025
Abstract
This study investigates the thermal dynamics and material behavior involved in the baking process for Lebanese flatbread, focusing on the heat transfer mechanisms, water loss, and dough expansion under high-temperature conditions. Despite previous studies on flatbread baking using impingement or conventional ovens, this [...] Read more.
This study investigates the thermal dynamics and material behavior involved in the baking process for Lebanese flatbread, focusing on the heat transfer mechanisms, water loss, and dough expansion under high-temperature conditions. Despite previous studies on flatbread baking using impingement or conventional ovens, this work presents the first experimental investigation of the traditional Lebanese flatbread baking process under realistic industrial conditions, specifically using a high-temperature tunnel oven with direct flame heating, extremely short baking times (~10–12 s), and peak temperatures reaching ~650 °C, which are essential to achieving the characteristic pocket formation and texture of Lebanese bread. This experimental study characterizes the baking kinetics of traditional Lebanese flatbread, recording mass loss pre- and post-baking, thermal profiles, and dough expansion through real-time temperature measurements and video recordings, providing insights into the dough’s thermal response and expansion behavior under high-temperature conditions. A custom-designed instrumented oven with a steel conveyor and a direct flame burner was employed. The dough, prepared following a traditional recipe, was analyzed during the baking process using K-type thermocouples and visual monitoring. Results revealed that Lebanese bread undergoes significant water loss due to high baking temperatures (~650 °C), leading to rapid crust formation and pocket development. Empirical equations modeling the relationship between baking time, temperature, and expansion were developed with high predictive accuracy. Additionally, an energy analysis revealed that the total energy required to bake Lebanese bread is approximately 667 kJ/kg, with an overall thermal efficiency of only 21%, dropping to 16% when preheating is included. According to previous CFD (Computational Fluid Dynamics) simulations, most heat loss in similar tunnel ovens occurs via the chimney (50%) and oven walls (29%). These findings contribute to understanding the broader thermophysical principles that can be applied to the development of more efficient baking processes for various types of bread. The empirical models developed in this study can be applied to automating and refining the industrial production of Lebanese flatbread, ensuring consistent product quality across different baking environments. Future studies will extend this work to alternative oven designs and dough formulations. Full article
(This article belongs to the Special Issue Chemical and Physical Properties in Food Processing: Second Edition)
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11 pages, 486 KiB  
Article
Multi-Mycotoxin Contamination of Concentrates Fed to Dairy Calves in Southeast Brazil: A Case Report
by Rogério D’Antonio Pires, Aline Moreira Borowsky, Tobias Alves e Silva, Giovanna Canela Ruiz Castro Evangelista, Carla Maris Machado Bittar and Carlos Humberto Corassin
Dairy 2025, 6(4), 44; https://doi.org/10.3390/dairy6040044 - 4 Aug 2025
Abstract
The diet of dairy calves can be contaminated with mycotoxins, posing a potential risk to animal health. This case study report aimed to make the first assessment of the presence of multiple mycotoxins in concentrates fed to dairy calves in Brazil. A total [...] Read more.
The diet of dairy calves can be contaminated with mycotoxins, posing a potential risk to animal health. This case study report aimed to make the first assessment of the presence of multiple mycotoxins in concentrates fed to dairy calves in Brazil. A total of 19 concentrate samples intended for dairy calves were analyzed using liquid chromatography coupled with mass spectrometry. Aflatoxins, deoxynivalenol, and T-2 toxin were not detected in any samples, whereas fumonisins B1 (FB1) and B2 (FB2) were present in 100% of the samples, with mean concentrations of 2750.1 μg/kg and 834.9 μg/kg, respectively. Zearalenone (ZEN) was detected in 36.8% of samples, with a mean concentration of 929.9 μg/kg. Significant correlations were observed between FB1 and FB2 (ρ = 0.978; p < 0.001) and between FB2 and ZEN (ρ = 0.735; p = 0.05). While the physical form of the concentrate did not influence (p > 0.05) mycotoxin concentrations, a trend was observed for FB1 (ρ = −0.417; p = 0.07) and FB2 (ρ = −0.395; p = 0.09). These findings highlight the frequent occurrence of Fusarium mycotoxins, likely due to pre-harvest contamination, emphasizing the potential risk of additive or synergistic effects in dairy calves. Full article
(This article belongs to the Section Dairy Animal Nutrition and Welfare)
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20 pages, 4467 KiB  
Review
Structuring the Future of Cultured Meat: Hybrid Gel-Based Scaffolds for Edibility and Functionality
by Sun Mi Zo, Ankur Sood, So Yeon Won, Soon Mo Choi and Sung Soo Han
Gels 2025, 11(8), 610; https://doi.org/10.3390/gels11080610 - 3 Aug 2025
Viewed by 44
Abstract
Cultured meat is emerging as a sustainable alternative to conventional animal agriculture, with scaffolds playing a central role in supporting cellular attachment, growth, and tissue maturation. This review focuses on the development of gel-based hybrid biomaterials that meet the dual requirements of biocompatibility [...] Read more.
Cultured meat is emerging as a sustainable alternative to conventional animal agriculture, with scaffolds playing a central role in supporting cellular attachment, growth, and tissue maturation. This review focuses on the development of gel-based hybrid biomaterials that meet the dual requirements of biocompatibility and food safety. We explore recent advances in the use of naturally derived gel-forming polymers such as gelatin, chitosan, cellulose, alginate, and plant-based proteins as the structural backbone for edible scaffolds. Particular attention is given to the integration of food-grade functional additives into hydrogel-based scaffolds. These include nanocellulose, dietary fibers, modified starches, polyphenols, and enzymatic crosslinkers such as transglutaminase, which enhance mechanical stability, rheological properties, and cell-guidance capabilities. Rather than focusing on fabrication methods or individual case studies, this review emphasizes the material-centric design strategies for building scalable, printable, and digestible gel scaffolds suitable for cultured meat production. By systemically evaluating the role of each component in structural reinforcement and biological interaction, this work provides a comprehensive frame work for designing next-generation edible scaffold systems. Nonetheless, the field continues to face challenges, including structural optimization, regulatory validation, and scale-up, which are critical for future implementation. Ultimately, hybrid gel-based scaffolds are positioned as a foundational technology for advancing the functionality, manufacturability, and consumer readiness of cultured meat products, distinguishing this work from previous reviews. Unlike previous reviews that have focused primarily on fabrication techniques or tissue engineering applications, this review provides a uniquely food-centric perspective by systematically evaluating the compositional design of hybrid hydrogel-based scaffolds with edibility, scalability, and consumer acceptance in mind. Through a comparative analysis of food-safe additives and naturally derived biopolymers, this review establishes a framework that bridges biomaterials science and food engineering to advance the practical realization of cultured meat products. Full article
(This article belongs to the Special Issue Food Hydrocolloids and Hydrogels: Rheology and Texture Analysis)
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13 pages, 6042 KiB  
Article
Whey Protein–Quercetin–Gellan Gum Complexes Prepared Using pH-Shift Treatment: Structural and Functional Properties
by Na Guo, Xin Zhou, Ganghua Zhou, Yimeng Zhang, Guoqing Yu, Yangliu Liu, Beibei Li, Fangyan Zhang and Guilan Zhu
Foods 2025, 14(15), 2720; https://doi.org/10.3390/foods14152720 - 3 Aug 2025
Viewed by 58
Abstract
The objectives of this study were to prepare whey protein–quercetin–gellan gum conjugates using the pH-shift method and to evaluate the impacts of varying pH values and quercetin concentrations on the interaction mechanisms and functional characteristics of the complexes. Spectroscopic analyses (fluorescence, UV-vis, and [...] Read more.
The objectives of this study were to prepare whey protein–quercetin–gellan gum conjugates using the pH-shift method and to evaluate the impacts of varying pH values and quercetin concentrations on the interaction mechanisms and functional characteristics of the complexes. Spectroscopic analyses (fluorescence, UV-vis, and FT-IR) revealed that new complexes formed under alkaline conditions. Notably, an increasing quercetin concentration led to a reduction in complex particle size and an increase in the zeta potential value, with these effects being more pronounced under alkaline conditions. The particle size was 425.7 nm, and the zeta potential value was −30.00 mV at a quercetin addition concentration of 15 umol/g protein. Additionally, the complexes formed under alkaline conditions exhibited superior foaming capacity, emulsification properties, and significantly enhanced free radical scavenging activity. The complex’s DPPH and ABTS radical scavenging rates rose by 41.57% and 57.69%, respectively. This study provides theoretical foundations and practical insights for developing protein—polyphenol systems, offering significant implications for the application of quercetin functional foods and supplements in the food science and pharmaceutical industries. Full article
(This article belongs to the Special Issue Oil and Protein Engineering and Its Applications in Food Industry)
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24 pages, 1542 KiB  
Review
Genome-Editing Tools for Lactic Acid Bacteria: Past Achievements, Current Platforms, and Future Directions
by Leonid A. Shaposhnikov, Aleksei S. Rozanov and Alexey E. Sazonov
Int. J. Mol. Sci. 2025, 26(15), 7483; https://doi.org/10.3390/ijms26157483 (registering DOI) - 2 Aug 2025
Viewed by 121
Abstract
Lactic acid bacteria (LAB) are central to food, feed, and health biotechnology, yet their genomes have long resisted rapid, precise manipulation. This review charts the evolution of LAB genome-editing strategies from labor-intensive RecA-dependent double-crossovers to state-of-the-art CRISPR and CRISPR-associated transposase systems. Native homologous [...] Read more.
Lactic acid bacteria (LAB) are central to food, feed, and health biotechnology, yet their genomes have long resisted rapid, precise manipulation. This review charts the evolution of LAB genome-editing strategies from labor-intensive RecA-dependent double-crossovers to state-of-the-art CRISPR and CRISPR-associated transposase systems. Native homologous recombination, transposon mutagenesis, and phage-derived recombineering opened the door to targeted gene disruption, but low efficiencies and marker footprints limited throughput. Recent phage RecT/RecE-mediated recombineering and CRISPR/Cas counter-selection now enable scar-less point edits, seamless deletions, and multi-kilobase insertions at efficiencies approaching model organisms. Endogenous Cas9 systems, dCas-based CRISPR interference, and CRISPR-guided transposases further extend the toolbox, allowing multiplex knockouts, precise single-base mutations, conditional knockdowns, and payloads up to 10 kb. The remaining hurdles include strain-specific barriers, reliance on selection markers for large edits, and the limited host-range of recombinases. Nevertheless, convergence of phage enzymes, CRISPR counter-selection and high-throughput oligo recombineering is rapidly transforming LAB into versatile chassis for cell-factory and therapeutic applications. Full article
(This article belongs to the Special Issue Probiotics in Health and Disease)
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27 pages, 2143 KiB  
Review
The Allium cepa Model: A Review of Its Application as a Cytogenetic Tool for Evaluating the Biosafety Potential of Plant Extracts
by Daniela Nicuță, Luminița Grosu, Oana-Irina Patriciu, Roxana-Elena Voicu and Irina-Claudia Alexa
Methods Protoc. 2025, 8(4), 88; https://doi.org/10.3390/mps8040088 (registering DOI) - 2 Aug 2025
Viewed by 185
Abstract
In establishing the safety or tolerability profile of bioactive plant extracts, it is important to perform toxicity studies using appropriate, accessible, and sustainable methods. The Allium cepa model is well known and frequently used for accurate environmental risk assessments, as well as for [...] Read more.
In establishing the safety or tolerability profile of bioactive plant extracts, it is important to perform toxicity studies using appropriate, accessible, and sustainable methods. The Allium cepa model is well known and frequently used for accurate environmental risk assessments, as well as for evaluating the toxic potential of the bioactive compounds of plant extracts. The present review focuses on this in vivo cytogenetic model, highlighting its widespread utilization and advantages as a first assessment in monitoring the genotoxicity and cytotoxicity of herbal extracts, avoiding the use of animals for testing. This plant-based assay allows for the detection of the possible cytotoxic and genotoxic effects induced on onion meristematic cells. The outcomes of the Allium cepa assay are comparable to other tests on various organisms, making it a reliable screening test due to its simplicity in terms of implementation, as well as its high sensitivity and reproducibility. Full article
(This article belongs to the Special Issue Feature Papers in Methods and Protocols 2025)
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27 pages, 1561 KiB  
Article
The Effect of a Pectin Coating with Gamma-Decalactone on Selected Quality Attributes of Strawberries During Refrigerated Storage
by Gabriela Kozakiewicz, Jolanta Małajowicz, Karolina Szulc, Magdalena Karwacka, Agnieszka Ciurzyńska, Anna Żelazko, Monika Janowicz and Sabina Galus
Coatings 2025, 15(8), 903; https://doi.org/10.3390/coatings15080903 (registering DOI) - 2 Aug 2025
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Abstract
This study investigated the effect of an apple pectin coating enriched with gamma-decalactone (GDL) on the physicochemical and microbiological quality of strawberries over 9 days of refrigerated storage. Strawberries were coated with pectin solutions containing a plasticizer and emulsifier, with or without GDL, [...] Read more.
This study investigated the effect of an apple pectin coating enriched with gamma-decalactone (GDL) on the physicochemical and microbiological quality of strawberries over 9 days of refrigerated storage. Strawberries were coated with pectin solutions containing a plasticizer and emulsifier, with or without GDL, and compared to uncoated controls. The coatings were evaluated for their effects on fruit mass loss, pH, extract content (°Brix), firmness, color parameters (L*, a*, b*, C*, h*, ΔE), and microbial spoilage. The pectin coating limited changes in extract, pH, and color and slowed firmness loss. Notably, GDL-enriched coatings significantly reduced spoilage (14.29% after 9 days vs. 57.14% in the control) despite accelerating pulp softening. Extract content increased the most in the GDL group (from 9.92 to 12.00 °Brix), while mass loss reached up to 22.8%. Principal Component Analysis (PCA) confirmed coating type as a major factor differentiating sample quality over time. These findings demonstrate the potential of bioactive pectin-based coatings to enhance fruit preservation and support the development of active packaging strategies. Further studies should optimize coating composition and control the release kinetics of functional compounds. Full article
(This article belongs to the Special Issue Preparation and Applications of Bio-Based Polymer Coatings)
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