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13 pages, 988 KiB  
Article
Assessing the Applicability of a Partial Alcohol Reduction Method to the Fine Wine Analytical Composition of Pinot Gris
by Diána Ágnes Nyitrainé Sárdy, Péter Bodor-Pesti and Szabina Steckl
Foods 2025, 14(15), 2738; https://doi.org/10.3390/foods14152738 - 5 Aug 2025
Abstract
Climate change has a significant negative impact on agriculture and food production. This trend requires technological development and the adaptation of new technologies in both the grapevine production and winemaking sectors. High temperatures and heat accumulation during the growing season result in faster [...] Read more.
Climate change has a significant negative impact on agriculture and food production. This trend requires technological development and the adaptation of new technologies in both the grapevine production and winemaking sectors. High temperatures and heat accumulation during the growing season result in faster ripening and a higher sugar content, leading to a higher alcohol content during fermentation. The negative consequences are an imbalanced wine character and consumer reluctance, as lower alcoholic beverages are now in high demand. Over the last decade, several methods have been developed to handle this impact and reduce the alcohol content of wines. In this study, we used the MASTERMIND® REMOVE membrane-based dealcoholization system to reduce the alcohol concentration in of Pinot gris wines from 12.02% v/v to 10.69% v/v and to investigate the effect on analytical parameters in three steps (0.5%, 1%, and 1.5% reductions) along the treatment. To evaluate the impact of the partial alcohol reduction and identify correlations between the wine chemical parameters, data were analyzed with ANOVA, PCA, multivariate linear regression and cluster analysis. The results showed that except for the extract, sugar content and proline content, the treatment had a significant effect on the chemical parameters. Both free and total SO2 levels were significantly reduced as well as volatile acid, glycerol and succinic acid levels. It must be highlighted that some parameters were not differing significantly between the untreated and the final wine, while the change was statistically verified in the intermediate steps of the partial alcohol reduction. This was the case for example for n-Propanol, i-Amylalcohol, Acetaldehyde, and Ethyl acetate. The multivariate linear regression model explained 18.84% of the total variance, indicating a modest but meaningful relationship between the alcohol content and the investigated analytical parameters. Our results showed that even if the applied instrument significantly modified some of the wine chemical parameters, those changes would not influence significantly the wine sensory attributes. Full article
(This article belongs to the Special Issue Winemaking: Innovative Technology and Sensory Analysis)
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14 pages, 1567 KiB  
Article
Determining the Benzo[a]pyrene Degradation, Tolerance, and Adsorption Mechanisms of Kefir-Derived Bacterium Bacillus mojavensis TC-5
by Zhixian Duo, Haohao Li, Zeyu Wang, Zhiwei Zhang, Zhuonan Yang, Aofei Jin, Minwei Zhang, Rui Zhang and Yanan Qin
Foods 2025, 14(15), 2727; https://doi.org/10.3390/foods14152727 - 4 Aug 2025
Abstract
Microbial detoxification, as an environmentally friendly strategy, has been widely applied for benzo[a]pyrene (BaP) degradation. Within this approach, food-derived microbial strains offer unique advantages in safety, specificity, and sustainability for detoxifying food-borne BaP. In this study, we aimed to explore the potential of [...] Read more.
Microbial detoxification, as an environmentally friendly strategy, has been widely applied for benzo[a]pyrene (BaP) degradation. Within this approach, food-derived microbial strains offer unique advantages in safety, specificity, and sustainability for detoxifying food-borne BaP. In this study, we aimed to explore the potential of such strains in BaP degradation. Bacillus mojavensis TC-5, a strain that degrades BaP, was isolated from kefir grains. Surprisingly, 12 genes encoding dehydrogenases, synthases, and oxygenases, including betB, fabHB, qdoI, cdoA, and bioI, which are related to BaP degradation, were up-regulated by 2.01-fold to 4.52-fold in TC-5. Two potential degradation pathways were deduced. In pathway I, dioxygenase, betaine aldehyde dehydrogenase, and beta-ketoacyl-ACP synthase III FabHB act sequentially on BaP to form 4H-pyran-4-one,2,3-dihydro-3,5-dihydroxy-6-methyl via the phthalic acid pathway. In the presence of the cytochrome P450 enzyme, BaP progressively mediates ring cleavage via the anthracene pathway, eventually forming 3-methyl-5-propylnonane in pathway II. Notably, TC-5 achieved an impressive BaP removal efficiency of up to 63.94%, with a degradation efficiency of 32.89%. These results suggest that TC-5 has significant potential for application in addressing food-borne BaP contamination. Moreover, our findings expand the application possibilities of Xinjiang fermented milk products and add to the available green strategies for BaP degradation in food systems. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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17 pages, 6882 KiB  
Article
Development and Evaluation of a Solar Milk Pasteurizer for the Savanna Ecological Zones of West Africa
by Iddrisu Ibrahim, Paul Tengey, Kelci Mikayla Lawrence, Joseph Atia Ayariga, Fortune Akabanda, Grace Yawa Aduve, Junhuan Xu, Robertson K. Boakai, Olufemi S. Ajayi and James Owusu-Kwarteng
Solar 2025, 5(3), 38; https://doi.org/10.3390/solar5030038 - 4 Aug 2025
Abstract
In many developing African countries, milk safety is often managed through traditional methods such as fermentation or boiling over firewood. While these approaches reduce some microbial risks, they present critical limitations. Firewood dependency contributes to deforestation, depletion of agricultural residues, and loss of [...] Read more.
In many developing African countries, milk safety is often managed through traditional methods such as fermentation or boiling over firewood. While these approaches reduce some microbial risks, they present critical limitations. Firewood dependency contributes to deforestation, depletion of agricultural residues, and loss of soil fertility, which, in turn, compromise environmental health and food security. Solar pasteurization provides a reliable and sustainable method for thermally inactivating pathogenic microorganisms in milk and other perishable foods at sub-boiling temperatures, preserving its nutritional quality. This study aimed to evaluate the thermal and microbial performance of a low-cost solar milk pasteurization system, hypothesized to effectively reduce microbial contaminants and retain milk quality under natural sunlight. The system was constructed using locally available materials and tailored to the climatic conditions of the Savanna ecological zone in West Africa. A flat-plate glass solar collector was integrated with a 0.15 cm thick stainless steel cylindrical milk vat, featuring a 2.2 cm hot water jacket and 0.5 cm thick aluminum foil insulation. The system was tested in Navrongo, Ghana, under ambient temperatures ranging from 30 °C to 43 °C. The pasteurizer successfully processed up to 8 L of milk per batch, achieving a maximum milk temperature of 74 °C by 14:00 GMT. Microbial analysis revealed a significant reduction in bacterial load, from 6.6 × 106 CFU/mL to 1.0 × 102 CFU/mL, with complete elimination of coliforms. These results confirmed the device’s effectiveness in achieving safe pasteurization levels. The findings demonstrate that this locally built solar pasteurization system is a viable and cost-effective solution for improving milk safety in arid, electricity-limited regions. Its potential scalability also opens avenues for rural entrepreneurship in solar-powered food and water treatment technologies. Full article
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25 pages, 904 KiB  
Review
Edible Mushroom Cultivation in Liquid Medium: Impact of Microparticles and Advances in Control Systems
by Juan Carlos Ferrer Romero, Oana Bianca Oprea, Liviu Gaceu, Siannah María Más Diego, Humberto J. Morris Quevedo, Laura Galindo Alonso, Lilianny Rivero Ramírez and Mihaela Badea
Processes 2025, 13(8), 2452; https://doi.org/10.3390/pr13082452 - 2 Aug 2025
Viewed by 264
Abstract
Mushrooms are eukaryotic organisms with absorptive heterotrophic nutrition, capable of feeding on organic matter rich in cellulose and lignocellulose. Since ancient times, they have been considered allies and, in certain cultures, they were seen as magical beings or food of the gods. Of [...] Read more.
Mushrooms are eukaryotic organisms with absorptive heterotrophic nutrition, capable of feeding on organic matter rich in cellulose and lignocellulose. Since ancient times, they have been considered allies and, in certain cultures, they were seen as magical beings or food of the gods. Of the great variety of edible mushrooms identified worldwide, less than 2% are traded on the market. Although mushrooms have been valued for their multiple nutritional and healing benefits, some cultures perceive them as toxic and do not accept them in their culinary practices. Despite the existing skepticism, several researchers are promoting the potential of edible mushrooms. There are two main methods of mushroom cultivation: solid-state fermentation and submerged fermentation. The former is the most widely used and simplest, since the fungus grows in its natural environment; in the latter, the fungus grows suspended without developing a fruiting body. In addition, submerged fermentation is easily monitored and scalable. Both systems are important and have their limitations. This article discusses the main methods used to increase the performance of submerged fermentation with emphasis on the modes of operation used, types of bioreactors and application of morphological bioengineering of filamentous fungi, and especially the use of intelligent automatic control technologies and the use of non-invasive monitoring in fermentation systems thanks to the development of machine learning (ML), neural networks, and the use of big data, which will allow more accurate decisions to be made in the fermentation of filamentous fungi in submerged environments with improvements in production yields. Full article
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24 pages, 958 KiB  
Article
Optimizing Aspergillus oryzae Inoculation Dosage and Fermentation Duration for Enhanced Protein Content in Soybean Meal and Its Influence on Dog Food Extrusion
by Youhan Chen, Thomas Weiss, Donghai Wang, Sajid Alavi and Charles Gregory Aldrich
Processes 2025, 13(8), 2441; https://doi.org/10.3390/pr13082441 - 1 Aug 2025
Viewed by 281
Abstract
This study aimed to optimize the inoculation dosage and fermentation duration to enhance the protein content and reduce soluble oligosaccharides in soybean meal using Aspergillus oryzae and assessed its performance in dog food extrusion. A 3 × 5 factorial design was used to [...] Read more.
This study aimed to optimize the inoculation dosage and fermentation duration to enhance the protein content and reduce soluble oligosaccharides in soybean meal using Aspergillus oryzae and assessed its performance in dog food extrusion. A 3 × 5 factorial design was used to determine the optimal fermentation conditions. These conditions were applied to ferment soybean meal in bulk for nutritional analysis. Finally, the impact of fermentation on extrusion processing was assessed by formulating and extruding four diets: SBM (30% soybean meal), AMF (30% soybean meal with 1% Amaferm®A. oryzae biomass), FSBM (30% fermented soybean meal), and SPI (18% soy protein isolate). Diets were extruded with a single-screw extruder, and physical characteristics of kibbles, particle size distribution, and viscosity of raw mixes were analyzed. The optimal fermentation conditions were 1 × 104 spore/g substrate for 36 h, which increased the crude protein content by 4.63% DM, methionine and cysteine total content by 0.15% DM, and eliminated sucrose, while significantly reducing stachyose, raffinose, and verbascose (95.22, 87.37, and 41.82%, respectively). The extrusion results showed that FSBM had intermediate specific mechanical energy (SME), in-barrel moisture requirements, and sectional expansion index (198.7 kJ/kg, 28.2%, and 1.80, respectively) compared with SBM (83.7 kJ/kg, 34.5%, and 1.30, respectively) and SPI (305.3 kJ/kg, 33.5%, and 2.55, respectively). The FSBM also exhibited intermediate particle size distribution and the least raw mix viscosity. These findings demonstrate that A. oryzae fermentation enhances the nutrient profile of soybean meal while improving extrusion efficiency and kibble quality, supporting its potential use as a sustainable pet food ingredient. Full article
(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)
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19 pages, 1974 KiB  
Review
Research Progress on the Mechanism of Action of Food-Derived ACE-Inhibitory Peptides
by Ting Li, Wanjia Du, Huiyan Huang, Luzhang Wan, Chenglong Shang, Xue Mao and Xianghui Kong
Life 2025, 15(8), 1219; https://doi.org/10.3390/life15081219 - 1 Aug 2025
Viewed by 226
Abstract
Hypertension is a major pathogenic contributor to cardiovascular diseases, primarily mediated through activation of the angiotensin-converting enzyme (ACE) system. Food-derived ACE-inhibitory peptides represent a promising alternative to synthetic drugs due to their favorable safety profile and minimal side effects. ACE-inhibitory peptides have been [...] Read more.
Hypertension is a major pathogenic contributor to cardiovascular diseases, primarily mediated through activation of the angiotensin-converting enzyme (ACE) system. Food-derived ACE-inhibitory peptides represent a promising alternative to synthetic drugs due to their favorable safety profile and minimal side effects. ACE-inhibitory peptides have been extensively identified from various foods, with their antihypertensive activity and molecular mechanisms comprehensively characterized through in vitro and in vivo studies. ACE-inhibitory peptides can be prepared by methods such as natural extraction, enzymatic hydrolysis, and fermentation. The production process significantly modulates structural characteristics of the polypeptides including peptide chain length, amino acid composition, and sequence, consequently determining their functional activity. To comprehensively elucidate the gastrointestinal stability and mechanisms action of ACE-inhibitory peptides, integrated experimental approaches combining both in vitro and in vivo methodologies are essential. This review systematically examines current advances in food-derived ACE-inhibitory peptides in terms of sources, production, structure, in vivo and in vitro activities, and bioavailability. Full article
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32 pages, 1104 KiB  
Review
Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation
by Andrea Marcelli, Andrea Osimani and Lucia Aquilanti
Foods 2025, 14(15), 2704; https://doi.org/10.3390/foods14152704 - 31 Jul 2025
Viewed by 251
Abstract
In recent decades, the rapid expansion of the food processing industry has led to significant losses and waste, with the fruit and vegetable sector among the most affected. According to the Food and Agriculture Organization of the United Nations (FAO), losses in this [...] Read more.
In recent decades, the rapid expansion of the food processing industry has led to significant losses and waste, with the fruit and vegetable sector among the most affected. According to the Food and Agriculture Organization of the United Nations (FAO), losses in this category can reach up to 60%. Vegetable waste includes edible parts discarded during processing, packaging, distribution, and consumption, often comprising by-products rich in bioactive compounds such as polyphenols, carotenoids, dietary fibers, vitamins, and enzymes. The underutilization of these resources constitutes both an economic drawback and an environmental and ethical concern. Current recovery practices, including their use in animal feed or bioenergy production, contribute to a circular economy but are often limited by high operational costs. In this context, fermentation has emerged as a promising, sustainable approach for converting vegetable by-products into value-added food ingredients. This process improves digestibility, reduces undesirable compounds, and introduces probiotics beneficial to human health. The present review examines how fermentation can improve the nutritional, sensory, and functional properties of plant-based foods. By presenting several case studies, it illustrates how fermentation can effectively valorize vegetable processing by-products, supporting the development of novel, health-promoting food products with improved technological qualities. Full article
(This article belongs to the Special Issue Feature Reviews on Food Microbiology)
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24 pages, 4143 KiB  
Article
Time-Delayed Cold Gelation of Low-Ester Pectin and Gluten with CaCO3 to Facilitate Manufacture of Raw-Fermented Vegan Sausage Analogs
by Maurice Koenig, Kai Ahlborn, Kurt Herrmann, Myriam Loeffler and Jochen Weiss
Appl. Sci. 2025, 15(15), 8510; https://doi.org/10.3390/app15158510 (registering DOI) - 31 Jul 2025
Viewed by 154
Abstract
To advance the development of protein-rich plant-based foods, a novel binder system for vegan sausage alternatives without the requirement of heat application was investigated. This enables long-term ripening of plant-based analogs similar to traditional fermented meat or dairy products, allowing for refined flavor [...] Read more.
To advance the development of protein-rich plant-based foods, a novel binder system for vegan sausage alternatives without the requirement of heat application was investigated. This enables long-term ripening of plant-based analogs similar to traditional fermented meat or dairy products, allowing for refined flavor and texture development. This was achieved by using a poorly water-soluble calcium source (calcium carbonate) to introduce calcium ions into a low-ester pectin—gluten matrix susceptible to crosslinking via divalent ions. The gelling reaction of pectin–gluten dispersions with Ca2+ ions was time-delayed due to the gradual production of lactic acid during fermentation. Firm, sliceable matrices were formed, in which particulate substances such as texturized proteins and solid vegetable fat could be integrated, hence forming an unheated raw-fermented plant-based salami-type sausage model matrix which remained safe for consumption over 21 days of ripening. Gluten as well as pectin had a significant influence on the functional properties of the matrices, especially water holding capacity (increasing with higher pectin or gluten content), hardness (increasing with higher pectin or gluten content), tensile strength (increasing with higher pectin or gluten content) and cohesiveness (decreasing with higher pectin or gluten content). A combination of three simultaneously occurring effects was observed, modulating the properties of the matrices, namely, (a) an increase in gel strength due to increased pectin concentration forming more brittle gels, (b) an increase in gel strength with increasing gluten content forming more elastic gels and (c) interactions of low-ester pectin with the gluten network, with pectin addition causing increased aggregation of gluten, leading to strengthened networks. Full article
(This article belongs to the Special Issue Processing and Application of Functional Food Ingredients)
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22 pages, 1916 KiB  
Article
Freeze-Dried Probiotic Fermented Camel Milk Enriched with Ajwa Date Pulp: Evaluation of Functional Properties, Probiotic Viability, and In Vitro Antidiabetic and Anticancer Activities
by Sally S. Sakr and Hassan Barakat
Foods 2025, 14(15), 2698; https://doi.org/10.3390/foods14152698 - 31 Jul 2025
Viewed by 283
Abstract
Noncommunicable diseases (NCDs) like diabetes and cancer drive demand for therapeutic functional foods. This study developed freeze-dried fermented camel milk (FCM) with Ajwa date pulp (ADP), evaluating its physical and functional properties, probiotic survival, and potential benefits for diabetes and cancer. To achieve [...] Read more.
Noncommunicable diseases (NCDs) like diabetes and cancer drive demand for therapeutic functional foods. This study developed freeze-dried fermented camel milk (FCM) with Ajwa date pulp (ADP), evaluating its physical and functional properties, probiotic survival, and potential benefits for diabetes and cancer. To achieve this target, six FCM formulations were prepared using ABT-5 starter culture (containing Lactobacillus acidophilus, Bifidobacterium bifidum, and Streptococcus thermophilus) with or without Lacticaseibacillus rhamnosus B-1937 and ADP (12% or 15%). The samples were freeze-dried, and their functional properties, such as water activity, dispersibility, water absorption capacity, water absorption index, water solubility index, insolubility index, and sedimentation, were assessed. Reconstitution properties such as density, flowability, air content, porosity, loose bulk density, packed bulk density, particle density, carrier index, Hausner ratio, porosity, and density were examined. In addition, color and probiotic survivability under simulated gastrointestinal conditions were analyzed. Also, antidiabetic potential was assessed via α-amylase and α-glucosidase inhibition assays, while cytotoxicity was evaluated using the MTT assay on Caco-2 cells. The results show that ADP supplementation significantly improved dispersibility (up to 72.73% in FCM15D+L). These improvements are attributed to changes in particle size distribution and increased carbohydrate and mineral content, which facilitate powder rehydration and reduce clumping. All FCM variants demonstrated low water activity (0.196–0.226), indicating good potential for shelf stability. The reconstitution properties revealed that FCM powders with ADP had higher bulk and packed densities but lower particle density and porosity than controls. Including ADP reduced interstitial air and increased occluded air within the powders, which may minimize oxidation risks and improve packaging efficiency. ADP incorporation resulted in a significant decrease in lightness (L*) and increases in redness (a*) and yellowness (b*), with greater pigment and phenolic content at higher ADP levels. These changes reflect the natural colorants and browning reactions associated with ADP, leading to a more intense and visually distinct product. Probiotic survivability was higher in ADP-fortified samples, with L. acidophilus and B. bifidum showing resilience in intestinal conditions. The FCM15D+L formulation exhibited potent antidiabetic effects, with IC50 values of 111.43 μg mL−1 for α-amylase and 77.21 μg mL−1 for α-glucosidase activities, though lower than control FCM (8.37 and 10.74 μg mL−1, respectively). Cytotoxicity against Caco-2 cells was most potent in non-ADP samples (IC50: 82.22 μg mL−1 for FCM), suggesting ADP and L. rhamnosus may reduce antiproliferative effects due to proteolytic activity. In conclusion, the study demonstrates that ADP-enriched FCM is a promising functional food with enhanced probiotic viability, antidiabetic potential, and desirable physical properties. This work highlights the potential of camel milk and date synergies in combating some NCDs in vitro, suggesting potential for functional food application. Full article
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14 pages, 654 KiB  
Article
Effects of Natural Fermentation Time on Chemical Composition, Antioxidant Activities, and Phenolic Profile of Cassava Root Flour
by Oluwaseun Peter Bamidele
Appl. Sci. 2025, 15(15), 8494; https://doi.org/10.3390/app15158494 (registering DOI) - 31 Jul 2025
Viewed by 138
Abstract
This study aimed to determine the impact of natural fermentation time on the chemical composition and antioxidant activities of cassava flour. Samples of flour were fermented for intervals of 12, 24, and 48 h and compared with the control (0 h). The results [...] Read more.
This study aimed to determine the impact of natural fermentation time on the chemical composition and antioxidant activities of cassava flour. Samples of flour were fermented for intervals of 12, 24, and 48 h and compared with the control (0 h). The results indicated clear differences in the chemical composition of these samples. The pH value was reduced, TTA increased, and TSS decreased. This is due to the action of lactic acid bacteria during fermentation. The TPC value also increased with fermentation time, achieving 2.95 mg GAE/g after 48 h, compared to 1.35 mg GAE/g initially. Antioxidant activities improved significantly; total antioxidant capacity surged from 23.50 µmol TE/g to 69.81 µmol TE/g over the 48 h fermentation period, based on ABTS, DPPH, and FRAP assays. Protein content also improved significantly, increasing from 1.82% to 3.10%, while the hydrogen cyanide content declined from 25.14 mg/100 g to 5.34 mg/100 g, signifying reduced nutritional risk. An increase in minerals was also noted, with calcium showing the highest concentration of 41.35 mg/100 g after 48 h of fermentation. These findings demonstrate the effectiveness of fermenting cassava flour by enhancing its chemical composition and antioxidant properties while lowering antinutrients, which improves its value in functional foods. Full article
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40 pages, 2173 KiB  
Review
Bridging Genes and Sensory Characteristics in Legumes: Multi-Omics for Sensory Trait Improvement
by Niharika Sharma, Soumi Paul Mukhopadhyay, Dhanyakumar Onkarappa, Kalenahalli Yogendra and Vishal Ratanpaul
Agronomy 2025, 15(8), 1849; https://doi.org/10.3390/agronomy15081849 - 31 Jul 2025
Viewed by 604
Abstract
Legumes are vital sources of protein, dietary fibre and nutrients, making them crucial for global food security and sustainable agriculture. However, their widespread acceptance and consumption are often limited by undesirable sensory characteristics, such as “a beany flavour”, bitterness or variable textures. Addressing [...] Read more.
Legumes are vital sources of protein, dietary fibre and nutrients, making them crucial for global food security and sustainable agriculture. However, their widespread acceptance and consumption are often limited by undesirable sensory characteristics, such as “a beany flavour”, bitterness or variable textures. Addressing these challenges requires a comprehensive understanding of the complex molecular mechanisms governing appearance, aroma, taste, flavour, texture and palatability in legumes, aiming to enhance their sensory appeal. This review highlights the transformative power of multi-omics approaches in dissecting these intricate biological pathways and facilitating the targeted enhancement of legume sensory qualities. By integrating data from genomics, transcriptomics, proteomics and metabolomics, the genetic and biochemical networks that directly dictate sensory perception can be comprehensively unveiled. The insights gained from these integrated multi-omics studies are proving instrumental in developing strategies for sensory enhancement. They enable the identification of key biomarkers for desirable traits, facilitating more efficient marker-assisted selection (MAS) and genomic selection (GS) in breeding programs. Furthermore, a molecular understanding of sensory pathways opens avenues for precise gene editing (e.g., using CRISPR-Cas9) to modify specific genes, reduce off-flavour compounds or optimise texture. Beyond genetic improvements, multi-omics data also inform the optimisation of post-harvest handling and processing methods (e.g., germination and fermentation) to enhance desirable sensory profiles and mitigate undesirable ones. This holistic approach, spanning from the genetic blueprint to the final sensory experience, will accelerate the development of new legume cultivars and products with enhanced palatability, thereby fostering increased consumption and ultimately contributing to healthier diets and more resilient food systems worldwide. Full article
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25 pages, 4958 KiB  
Article
Comparative Analysis of Bioactive Compounds and Flavor Characteristics in Red Fermentation of Waxy and Non-Waxy Millet Varieties
by Zehui Yang, Jie Liu, Xiaopeng Li, Changyu Zhang, Pengliang Li, Yawei Zhu, Jingke Liu and Bin Liu
Foods 2025, 14(15), 2692; https://doi.org/10.3390/foods14152692 - 30 Jul 2025
Viewed by 133
Abstract
(1) Background: This study investigated changes in bioactive components and volatile compounds (VCs) during the production of red millet by comparing two varieties: Miao Xiang glutinous millet (waxy) and Jigu-42 (non-waxy). The samples were solid-state-fermented with “Red Ferment” and evaluated for [...] Read more.
(1) Background: This study investigated changes in bioactive components and volatile compounds (VCs) during the production of red millet by comparing two varieties: Miao Xiang glutinous millet (waxy) and Jigu-42 (non-waxy). The samples were solid-state-fermented with “Red Ferment” and evaluated for bioactive components. (2) Methods: Multiple analytical methods—including principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and orthogonal PLS-DA (OPLS-DA), cluster analysis, and correlation analysis—were employed to systematically compare bioactive components and VCs. (3) Results: Significant varietal differences were observed: (1) Miao Xiang glutinous millet showed higher monacolin K (MK) and fatty acid contents; (2) Jigu-42 contained significantly more polyphenols; (3) linoleic acid dominated the fatty acid profiles of two varieties; and (4) a total of twenty-seven VCs were identified, including six alcohols, four aldehydes, seven ketones (corrected from duplicated count), two aromatic hydrocarbons, three heterocycles, one acid, three furans, and one ether. (4) Conclusions: The two varieties exhibited significant differences in MK, pigment profiles, fatty acid composition, polyphenol content, and volatile-compound profiles. These findings provide scientific guidance for the selection of the appropriate millet varieties in functional food production. Full article
(This article belongs to the Section Grain)
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18 pages, 1685 KiB  
Article
Influence of Isolation Source on the Probiotic Properties and Health Benefits of Yeasts: Insights from Metabarcoding and Cultivation Approaches
by Kanyarat Kanyakam and Cheunjit Prakitchaiwattana
Appl. Microbiol. 2025, 5(3), 76; https://doi.org/10.3390/applmicrobiol5030076 - 30 Jul 2025
Viewed by 125
Abstract
The study aimed to identify potential sources of novel probiotic yeasts exhibiting health-promoting properties. A combination of metabarcoding analysis and cultural methods was employed to investigate and isolate yeasts from various sources, including rice wine, palm wine, fermented shrimp paste at different stages [...] Read more.
The study aimed to identify potential sources of novel probiotic yeasts exhibiting health-promoting properties. A combination of metabarcoding analysis and cultural methods was employed to investigate and isolate yeasts from various sources, including rice wine, palm wine, fermented shrimp paste at different stages of natural fermentation, and lychee peels. The two analytical methods revealed distinct yeast profiles, and each source exhibited a unique composition of yeast species. Through metabarcoding and cultural methods, it was demonstrated that lychee peels harbored a greater diversity of genera compared to other sources. The evaluation of the probiotic properties of yeasts revealed that lychee peel yielded the highest proportion of isolates with potential probiotic activity (53.33%), followed by palm wine (25%), fermented shrimp paste (10%), and rice wine (9.09%). Moreover, yeast isolates with health-promoting properties as evaluated in this study, including Starmerella meliponinorum L12 and Pichia terricola L9 from lychee peels, demonstrated notable antioxidant activity and cholesterol-reducing properties, respectively. These findings represent the first report providing initial insights into the influence of yeast sources and serve as a guideline for the targeted selection of yeasts with specific probiotic and health-promoting attributes. Full article
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33 pages, 799 KiB  
Review
The Ten Dietary Commandments for Patients with Irritable Bowel Syndrome: A Narrative Review with Pragmatic Indications
by Nicola Siragusa, Gloria Baldassari, Lorenzo Ferrario, Laura Passera, Beatrice Rota, Francesco Pavan, Fabrizio Santagata, Mario Capasso, Claudio Londoni, Guido Manfredi, Danilo Consalvo, Giovanni Lasagni, Luca Pozzi, Vincenza Lombardo, Federica Mascaretti, Alice Scricciolo, Leda Roncoroni, Luca Elli, Maurizio Vecchi and Andrea Costantino
Nutrients 2025, 17(15), 2496; https://doi.org/10.3390/nu17152496 - 30 Jul 2025
Viewed by 527
Abstract
Irritable bowel syndrome (IBS) is a gut–brain axis chronic disorder, characterized by recurrent abdominal pain and altered bowel habits in the absence of organic pathology. Nutrition plays a central role in symptom management, yet no single dietary strategy has demonstrated universal effectiveness. This [...] Read more.
Irritable bowel syndrome (IBS) is a gut–brain axis chronic disorder, characterized by recurrent abdominal pain and altered bowel habits in the absence of organic pathology. Nutrition plays a central role in symptom management, yet no single dietary strategy has demonstrated universal effectiveness. This narrative review critically evaluates current nutritional approaches to IBS. The low-Fermentable Oligo-, Di-, Mono-saccharides and Polyols (FODMAP) diet is the most extensively studied and provides short-term symptom relief, but its long-term effects on microbiota diversity remain concerning. The Mediterranean diet, due to its anti-inflammatory and prebiotic properties, offers a sustainable, microbiota-friendly option; however, it has specific limitations in the context of IBS, particularly due to the adverse effects of certain FODMAP-rich foods. A gluten-free diet may benefit individuals with suspected non-celiac gluten sensitivity, although improvements are often attributed to fructan restriction and placebo and nocebo effects. Lactose-free diets are effective in patients with documented lactose intolerance, while a high-soluble-fiber diet is beneficial for constipation-predominant IBS. IgG-based elimination diets are emerging but remain controversial and require further validation. In this review, we present the 10 dietary commandments for IBS, pragmatic and easily retained recommendations. It advocates a personalized, flexible, and multidisciplinary management approach, avoiding rigidity and standardized protocols, with the aim of optimizing adherence, symptom mitigation, and health-related quality of life. Future research should aim to evaluate, in real-world clinical settings, the impact and applicability of the 10 dietary commandments for IBS in terms of symptom improvement and quality of life Full article
(This article belongs to the Special Issue Dietary Interventions for Functional Gastrointestinal Disorders)
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18 pages, 4319 KiB  
Article
Exploring the Synthesis of Lactic Acid from Sugarcane Molasses Collected in Côte d’Ivoire Using Limosilactobacillus fermentum ATCC 9338 in a Batch Fermentation Process
by Asengo Gerardin Mabia, Harinaivo Anderson Andrianisa, Chiara Danielli, Leygnima Yaya Ouattara, N’da Einstein Kouadio, Esaïe Kouadio Appiah Kouassi, Lucia Gardossi and Kouassi Benjamin Yao
Bioengineering 2025, 12(8), 817; https://doi.org/10.3390/bioengineering12080817 - 29 Jul 2025
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Abstract
Lactic acid (LA) is a high-value chemical with growing demand for the production of polymers and plastics and in the food and pharmaceutical industries. However, production costs remain a significant constraint when using conventional food-grade substrates. This study investigates Ivorian sugarcane molasses, an [...] Read more.
Lactic acid (LA) is a high-value chemical with growing demand for the production of polymers and plastics and in the food and pharmaceutical industries. However, production costs remain a significant constraint when using conventional food-grade substrates. This study investigates Ivorian sugarcane molasses, an abundant agro-industrial by-product, as a low-cost carbon source for LA production via batch fermentation with Limosilactobacillus fermentum ATCC 9338. Molasses was pretreated by acid hydrolysis to improve fermentability, increasing glucose and fructose concentrations. Comparative fermentations using raw and pretreated molasses showed a 75% increase in LA production (32.4 ± 0.03 g/L) after pretreatment. Optimisation using Box–Behnken design revealed that the initial sugar concentration, inoculation rate, and stirring speed significantly influenced lactic acid production. Under optimal conditions, a maximum LA concentration of 52.4 ± 0.49 g/L was achieved with a yield of 0.95 g/g and productivity of 0.73 g/L·h. Kinetic analysis confirmed efficient sugar utilisation under the optimised conditions, and polarimetry revealed a near-racemic lactic acid. A simplified cost analysis showed that molasses could reduce carbon source costs by over 70% compared to refined sugars, supporting its economic viability. This work demonstrates the potential of pretreated molasses under robust fermentation conditions as a sustainable and cost-effective substrate for LA production in resource-limited contexts. The approach aligns with circular bioeconomy principles and presents a replicable model for decentralised bioproduction in a developing country like Côte d’Ivoire. Full article
(This article belongs to the Special Issue Development of Biocatalytic Processes and Green Energy Technologies)
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