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Pulque, an available traditional Mexican fermented beverage, has deep ethnographic and cultural significance. It was originally consumed by pre-Columbian civilizations, including the Teotihuacanos, Mexicas, Otomies, Zapotecas, Mixtecas, and Maya. It was revered as a sacred drink with both ceremonial and medicinal uses, often reserved for elites and priests. Its production is based on the ancestral extraction and fermentation of aguamiel, a sweet sap obtained from agave plants. While advances in food technology have occurred, traditional techniques for obtaining and fermenting aguamiel remain prevalent, especially in rural communities, reflecting the resilience of indigenous knowledge systems. Recent interest in pulque has focused on its nutritional content and potential health benefits when consumed in moderation, though risks related to excessive intake remain a concern. Moreover, cultural initiatives aim to revitalize indigenous heritage through gastronomic promotion, tourism routes, and festive traditions. This study explores pulque’s production processes, its cultural symbolism, and its evolving role within Mexican society, suggesting that its survival reflects both continuity and adaptation in the face of modernity. This paper is also presented as a narrative integrative review to explore the biocultural significance of pulque across the anthropological, historical, biochemical, and public-health domains. Full article

The rapid and widespread development of technology is in line with global trends of population growth and increasing demand for food. Significant breakthroughs in science have not yet fully met the needs of agriculture for increased food production and higher yields. The aim of this work is to discuss the current advancements in the application of beneficial microorganisms for crop cultivation and their integration into speed breeding technology to create optimal growing conditions and achieve the ultimate goal of developing new plant varieties. New breeding techniques, such as speed breeding—now a critical component of the breeding process—allow multiple plant generations to be produced in a much shorter time, facilitating the development of new plant varieties. By reducing the time required to obtain new generations, breeders and geneticists can optimize their efforts to obtain the required crop genotypes for both agriculture and industry. This helps to meet the demand for food, animal feed and plant raw materials for industrial use. One potential aspect of speed breeding technology is the incorporation of effective beneficial microorganisms that inhabit both the above-ground and below-ground parts of plants. These microorganisms have the potential to enhance the speed breeding method. Microorganisms can stimulate growth and development, promote overall fitness and rapid maturation, prevent disease, and impart stress resistance in speed breeding plants. Utilizing the positive effects of beneficial microorganisms offers a pathway to enhance speed breeding technology, an approach not yet explored in the literature. The controlled practical use of microorganisms under speed breeding conditions should contribute to producing programmable results. The use of beneficial microorganisms in speed breeding technology is considered an indispensable part of future precision agriculture. Drawing attention to their practical and effective utilization is an urgent task in modern research. Full article

Selenium (Se) is an essential trace element for the human body and plays a vital role in various physiological processes. Plants serve not only as a major dietary source of selenium but also as natural biofactories capable of synthesizing a wide range of organic selenium compounds. The bioavailability and toxicity of selenium are highly dependent on its chemical form, which can exert varying effects on human physiology. Among these, organic selenium species exhibit higher bioavailability, lower toxicity, and greater structural diversity. In recent years, plant-derived selenium-containing compounds—selenium-enriched proteins, peptides, polysaccharides, polyphenols, and nanoselenium—have garnered increasing scientific attention. Through a systematic search of databases including PubMed, Web of Science, and Scopus, this review provides a comprehensive overview of selenium uptake and transformation in plants, selenium metabolism in humans, and the classification, composition, structural features, and biological activities of plant-derived selenium compounds, thereby providing a theoretical basis for future research on functional foods and nutritional interventions. Full article

Worldwide, 13.3% of food was wasted in 2020. Ethylene biosynthesis, responsible for fruit ripening, regulates key processes in plant growth and aging. Aptamers are DNA or RNA molecules with the capacity to bind with high affinity and specificity to proteins due to their three-dimensional structure. Therefore, conventional aptamer selection methods are often costly, inefficient, and time-consuming. In this context, in silico molecular docking offers an efficient alternative, enabling the evaluation of binding potential prior to experimental assays. This research identified aptamers with high predicted affinity for the 1-aminocyclopropane-1-carboxylate synthase (ACC synthase) and 1-aminocyclopropane-1-carboxylate oxidase (ACC oxidase) enzymes, essential in ethylene biosynthesis. Using ZDOCK for preliminary screening and HDOCK for refined analysis, aptamer-enzyme interactions were modeled. Aptamers AB451 and ABR6P.1 showed promising binding to ACC synthase, while RO33828 and O0O6O1 were optimal for ACC oxidase. These results represent a computational foundation for the development of aptamer-based inhibitors to potentially delay ripening and reduce postharvest losses. Experimental validation will be required to confirm their inhibitory function. Full article

Vanillin is the compound of great interest to the industry. It is used to augment and enhance the aroma and taste of food preparations and also as a fragrance compound in perfumes and detergents. Currently, majority of the world’s supply consists of chemically synthesized or lignin-derived vanillin. The application of biocatalysis for sustainable manufacturing of food ingredients, pharmaceutical intermediates, and fine chemicals is the key concept of modern industrial biotechnology. The main goal of this research was to conduct optimization procedures aimed at intensifying the microbial hydrolysis process of the lignin-rich plant raw materials and further bioconversion of the released ferulic acid to vanillin. The tests were performed in the solid-state fermentation system with strains selected during the screening stage on agri-food by-products such as brewer’s spent grain. A specially designed single-use bag bioreactor was used to carry out the process on a preparative scale with the most effective strain. The experiment was designed using the RSM, which allowed for an increase in biosynthesis efficiency from 363 mg/kg to 1413 mg/kg (an increase of 389%). The progress of the process was controlled by the use of chromatographic techniques (HPLC) by quantitative determination of vanillin content in the obtained extracts. Full article

Rice bran protein (RBP) is an important plant protein, but its functional properties are reduced due to the presence of disulfide bonds in the structure. Polyphenol modification is an effective strategy to improve protein functional properties. However, the interactions between quercetin (Que) and RBP have not been well-studied. In this study, we explored the mechanism of non-covalent interactions between RBP and Que and systematically evaluated the improvement of functional properties of the RBP–Que complex. The results revealed that the addition of Que can significantly affect the particle size, ζ-potential and protein flexibility of the RBP–Que complex, and the non-covalent interactions significantly altered the secondary structure (α-helix content decreased to 20.28%, β-sheet decreased to 22.02%, β-turn increased to 29.30% and random coil increased to 28.40%) and the tertiary conformation of RBP. Spectroscopic data showed that static quenching occurred. Thermodynamic parameters showed that ΔG, ΔH, and ΔS were negative, revealing that the binding process was spontaneous and exothermic and the main reactive bonds were the hydrogen bond and the van der Waals force. When the Que concentration was 120 μmol/g, the emulsifying and foaming properties were improved by 57.72% and 71.88% compared with the RBP, respectively. The study will expand the application of RBP in the food and beverage processing industry. Full article

Background: Balancing nutrition security with environmental sustainability is a key priority in global food policy, with Sustainable Healthy Diets (SHDs) serving as a critical framework aligned with the UN Sustainable Development Goals (SDGs). Traditional Japanese cuisine reflects SHD principles through its emphasis on plant-based, seasonal, and minimally processed dishes. However, modern, globalized dietary patterns increasingly feature ultra-processed foods, raising concerns about health risks such as high sodium intake. Methods: This study adopts a novel dish-level content analysis of 120 contemporary recipes from NHK Today’s Cooking between 2023 and 2025, a TV program by Japan’s national public broadcaster that is widely regarded as reflecting the practices of Japanese home cooking, to examine how SHDs pillars—nutritional diversity (e.g., varied protein sources), environmental sustainability (e.g., low-carbon ingredients), and cultural continuity (e.g., traditional techniques)—are embedded in Japanese home cooking. Unlike macro-level consumption or nutrition data, this dish-level approach reveals how individual dishes embody sustainability through ingredient selection, preparation methods, and cultural logic. Results: Quantitatively, pork (33.3%) and seafood (19.2%) together dominated main protein sources, with minimal beef (2.5%) and a notable presence of soy-based foods (12.5%), supporting lower reliance on environmentally intensive red meat; mean salt content per person in main dishes was 2.16 ± 1.09 g (28.9% for men, 33.3% for women of Japan’s daily salt targets), while recipe patterns emphasizing fermentation and seasonal alignment highlight possible pathways through which Japanese dietary practices can be considered ecologically efficient. Simultaneously, the analysis identifies emerging challenges, encompassing environmental issues such as overfishing and public health concerns like excessive sodium consumption. Conclusions: By centering dishes as culturally meaningful units, and using media recipes as reproducible, representative datasets for monitoring dietary change, this approach offers a reproducible framework for assessing dietary sustainability in evolving global food systems. Full article

Tartary buckwheat hulls, a phenolic-rich by-product of buckwheat processing, offer great potential for resource utilization. In this study, ultrasound-assisted enzymatic extraction with two temperatures (40 °C and 50 °C) was employed to obtain phenolics from Tartary buckwheat hulls. Compared with the traditional extraction method (207 mg/100 g), ultrasound-assisted enzymatic extraction increased the total phenolic yield by 91.3% at 50 °C. Numerical simulations based on Fick’s law indicated that enzyme pretreatment concentration positively correlated with the effective diffusion coefficient ($D_e$), which increased from 9.15 × 10⁻⁷ to 2.00 × 10⁻⁶ m²/s at 40 °C. Meanwhile, the neuro-fuzzy inference system (ANFIS) successfully predicted the extraction yield under various ultrasonic conditions (R² > 0.98). Regarding quantitative analysis of phenolic compounds in extracts, the results revealed that catechins and epicatechins were the most abundant in Tartary buckwheat hull. Additionally, phenolic acids rapidly diffused at higher temperatures (50 °C), and flavonoids were highly sensitive to temperature and enzyme synergy. Phenolic extracts exhibit significant potential for value-added applications in food processing, particularly in improving antioxidative stability, prolonging shelf life. This study provides a theoretical basis for green, efficient phenolic extraction from plant residues. Full article

The consumption of animal- and plant-based protein food is increasing as the world population grows. Alternative protein sources that are nutritious, safe and sustainable are needed. There is a growing research interest in integrating wheat-based staple foods, such as pasta, with new ingredients that could also provide nutritional and health benefits. Despite their unquestionable nutritional value, new pasta formulations need to be evaluated in terms of technological/sensory quality. In this study, we assessed the quality and flavour of traditional egg pasta fortified with two alternative protein sources: hazelnut flour and cricket powder. It is known that a quality pasta tends to lose fewer solids during cooking. In parallel with classical evaluation of cooking and sensory characteristics, proton nuclear magnetic resonance (¹H NMR) spectroscopy of the metabolites released during the cooking process and volatile fingerprint analysis with quartz microbalance (QMB) electronic nose (E-nose) were performed. These approaches showed results complementary to those obtained from classical quality and sensory analyses, thus demonstrating the potential of ¹H NMR and E-nose in pasta quality assessment. Overall, the pasta fortification with cricket powder and hazelnut flour affected the matrix mobility by modulating the release of chemical components into the water during cooking and overcooking processes; moreover, it significantly altered the pasta sensory profile in terms of aroma and texture. This finding highlights the complexity of balancing technological improvement with sensory appeal in food product development. Full article

Abiotic stresses, such as heat, cold, drought, and salt, pose severe challenges to global agriculture, with climate change exacerbating these threats and intensifying risks to crop productivity and food security. Strigolactones (SLs), a class of phytohormones, play pivotal roles in mediating plant development and enhancing stress resilience. This review highlights the multifaceted mechanisms through which SLs regulate plant responses to abiotic stresses, integrating molecular, physiological, biochemical, and morphological dimensions. Molecularly, SLs regulate the expression of stress-responsive genes, such as those encoding antioxidant enzymes and mitogen-activated protein kinase (MAPK), to enhance plant acclimation and survival under abiotic stress conditions. Moreover, genes involved in SL biosynthesis and signaling pathways are indispensable in these processes. Physiologically and biochemically, SLs improve resilience by modulating photosynthesis, stomatal closure, reactive oxygen species (ROS) metabolism, and osmotic adjustment. Morphologically, SLs modulate leaf morphology, shoot development, and root architecture, enhancing plant stress tolerance. Collectively, SLs emerge as key regulators of plant tolerance to abiotic stresses, offering promising strategies for advancing crop improvement and securing agricultural sustainability in the face of climate change. Full article

By 2030, the world’s population is projected to reach 8.5 billion, posing significant challenges for food production. Traditional agriculture, which requires large amounts of water, soil, and energy, can contribute to the depletion of natural resources and environmental degradation. In this context, organic hydroponic systems emerge as a sustainable alternative, allowing for more efficient, controlled, and resilient production in the face of climate change. In this research, the physical development of romaine lettuce and the physicochemical parameters of the crop water are evaluated as a function of the number of daily recirculations. The crop variables are measured with the help of an intelligent control system, which allows the real-time monitoring of the process variables. The methodological approach is mixed: quantitative, for the recording of physicochemical variables, and qualitative, for the physical analysis of the crop throughout the process, With the experiments conducted it was found that the treatment with four daily recirculations promoted the most significant physiological growth of the plants. Despite having a pH of approximately five and dissolved oxygen of 6 mg/L, this treatment maintained adequate levels of TDS (2050 ppm) and hardness (1000 ppm), favoring the development of the crop. The treatments with less recirculation presented lower growth values. These results suggest that increased recirculation can optimize yields in floating-root hydroponic systems, addressing global food challenges from an environmentally responsible perspective. Full article

Nowadays, insects are reared for food and feed. This idea includes the rearing of yellow mealworm (Tenebrio molitor L.). The study aimed to assess the effect of pretreatment of lignocellulosic materials on the growth, survival, and chemical composition of mealworm larvae. The main factor in the experiment was the type of feed. The components of the experimental mixed diets were wheat bran (control feed), enzymatically hydrolysed wheat straw pretreated with steam explosion (WES), enzymatically hydrolysed wheat straw pretreated by the organosolv method (WEO), and enzymatically hydrolysed cup plant pretreated by the organosolv method (CEO) in different combinations with wheat bran. Larval development and survival were monitored and measured. In the final bioassay, larval growth on all feeds containing 10% of pretreated lignocellulosic feed was similar to that of insects reared on the control diet. The specific growth rate of larvae reared on the WEO10 diet was significantly the highest (10.1%). The diet used to feed the insects had a significant effect on the crude protein and crude fat content in their biomass. The highest protein content was found in insects fed wheat bran and fed the CEO10 diet. Protein digestibility averaged 40.7% and did not differ statistically among diets. In conclusion, a moderate inclusion of processed lignocellulosic biomass can be used as a feed component for insect diets. Moreover, insect rearing on such substrates not only enables the utilisation of agricultural residues but also converts them into high-quality protein and fat, which can find applications in the feed, cosmetic, or food industries. Full article

Cardiovascular disease (CVD) remains the leading cause of death worldwide, with elevated low-density lipoprotein cholesterol (LDL-C) as a major risk factor. Beyond medications, dietary interventions and functional foods offer significant cholesterol-lowering potential. This article provides a comprehensive review of functional foods and nutraceutical ingredients that help to reduce cholesterol levels and introduces the novel Cholesterol-Lowering Capacity Index (CLCI), designed to quantify and communicate the efficacy of such foods. In doing so, it summarizes key functional components, including plant sterols/stanols, viscous fibers, soy protein, red yeast rice, berberine, polyphenols (e.g., bergamot extract, garlic), and others, highlighting their mechanisms of action and the typical LDL-C reductions observed in clinical studies. Strategies for the design of next-generation cholesterol-lowering foods are discussed, such as combining multiple bioactives for synergistic effects, personalized nutrition approaches, and novel food processing techniques to enhance bioavailability. Building on these strategies, the CLCI is then proposed as a practical scoring system, analogous to the glycemic index for blood sugar, that integrates the evidence-based potency of ingredients, effective dosing, and synergistic interactions into a single metric. A methodology for the calculation of the CLCI is presented, alongside potential applications in food labeling, clinical guidance, and dietary planning. Full article

Fertilization strategies are pivotal in sustainable agriculture, affecting both soil health and crop quality. This study investigated the impact of a circular fertilization approach based on agro-industrial residues—specifically, a blend of sulfur bentonite and orange processing waste (RecOrgFert PLUS)—on soil physicochemical and biological properties, as well as the nutritional and nutraceutical quality of broccoli (Brassica oleracea var. italica) grown in Mediterranean conditions (Condofuri, Southern Italy). The effects of RecOrgFert PLUS were compared with those of a synthetic NPK fertilizer, an organic fertilizer (horse manure), and an unfertilized control. Results demonstrated that RecOrgFert PLUS significantly improved soil organic carbon (3.37%), microbial biomass carbon (791 μg C g⁻¹), and key enzymatic activities, indicating enhanced soil biological functioning. Broccoli cultivated under RecOrgFert PLUS also exhibited the highest concentrations of health-promoting compounds, including total phenols (48.87 mg GAE g⁻¹), vitamin C (51.93 mg ASA 100 g⁻¹), and total proteins (82.45 mg BSA g⁻¹). This work provides novel evidence that combining elemental sulphur with orange processing waste not only restores soil fertility but also boosts the nutraceutical and nutritional value of food crops. Unlike previous studies focusing on soil or plant yield alone, this study uniquely integrates soil health indicators with bioactive compound accumulation in broccoli, highlighting the potential of circular bio-based fertilization in functional food production and Mediterranean agroecosystem sustainability. Full article

Palatability is a critical determinant of pet food performance, directly influencing voluntary intake, nutrient utilization, and therapeutic efficacy. In this systematic review, we examine peer-reviewed research publications, patent filings, and commercial product data pertaining to palatant technologies in dry and wet pet food from 2014 to 2024. Major palatant classes—including fats, proteins, yeast extracts, and novel plant-derived or insect-based hydrolysates—are evaluated for their physicochemical properties, flavor-release mechanisms, and stability during processing. We analyze formulation techniques such as microencapsulation, Maillard-reaction enhancement, and multilayer coating systems, focusing on their impact on aromatic compound retention and palatability consistency. Patent landscape assessment identifies over 15 key innovations in delivery systems, life-stage-specific palatant modulation, and dual-phase release architectures. Dual-phase release architectures are defined as systems that deliver active compounds in two sequential phases, such as immediate and sustained release. Sensory evaluation methodologies—ranging from multivariate preference mapping to descriptive analysis—are critically appraised to correlate human-panel metrics with canine and feline feeding behavior. We also discuss strategic integration of palatants at different processing stages (pre-conditioning, extrusion, and post-extrusion) and the challenges of balancing taste masking with nutritional requirements, particularly in formulations containing alternative proteins for sustainability. Despite rapid market growth in functional palatant-infused products, peer-reviewed literature remains relatively limited, suggesting opportunities for further research on species-specific flavor drivers, synbiotic flavor–nutrient interactions, and novel delivery platforms. This comprehensive overview of palatant science, patent innovations, and market evolution provides evidence-based guidance for researchers, formulators, and veterinarians seeking to optimize organoleptic properties and consumer acceptance of next-generation pet foods. Full article