Search Results (49)

The plant-based oil industry contributes significantly to food waste/by-products in the form of underutilized biomass, including oil pomace, cake/meal, seeds, peels, wastewater, etc. These waste/by-products contain a significant quantity of nutritious and bioactive compounds (phenolics, lignans, flavonoids, dietary fiber, proteins, and essential minerals) with proven health-promoting effects. The utilization of them as natural, cost-effective, and food-grade functional ingredients in novel food formulations holds considerable potential. This review highlights the potential of waste/by-products generated during plant-based oil processing as a promising source of bioactive compounds and covers systematic research, including recent studies focusing on innovative extraction and processing techniques. It also sheds light on their promising potential for valorization as food ingredients, with a focus on specific examples of food fortification. Furthermore, the potential for value creation in the food industry is emphasized, taking into account associated challenges and limitations, as well as future perspectives. Overall, the current information suggests that the valorization of plant-based oil industry waste and by-products for use in the food industry could substantially reduce malnutrition and poverty, generate favorable health outcomes, mitigate environmental concerns, and enhance economic profit in a sustainable way by developing health-promoting, environmentally sustainable food systems. Full article

This study aimed to propose a probability-guaranteed spectrum method to enhance the reliability of seismic building designs, thereby addressing the inadequacy of the current code-specified response spectrum based on mean fortification levels. This study systematically evaluated the fitting performance of dynamic coefficient spectra under normal, log-normal, and gamma distribution assumptions based on 288 ground motion records from type II sites. MATLAB(2010) parameter fitting and the Kolmogorov–Smirnov test were used, revealing that the gamma distribution optimally characterized spectral characteristics across all period ranges (p < 0.05). This study innovatively established dynamic coefficient spectra curves for various probability guarantee levels (50–80%), quantitatively revealing the insufficient probability assurance of code spectra in the long-period range. Furthermore, this study proposed an evaluation framework for load safety levels of spectral values over the design service period, demonstrating that increasing probability guarantee levels significantly improved safety margins over a 50-year reference period. This method provides probabilistic foundations for the differentiated seismic design of important structures and offers valuable insights for revising current code provisions based on mean spectra. Full article

The swift progression of nanotechnology has transformed the food and dairy industries through the facilitation of functional foods, nutraceuticals, and antimicrobial systems. This review examines the environmentally friendly synthesis of nanoparticles (NPs) through the utilization of microorganisms, offering a sustainable and biocompatible alternative to traditional physical and chemical approaches. This study primarily aims to investigate the contemporary trends, mechanisms, and microbial species associated with NP biosynthesis, as well as to evaluate NPs’ techno-functional applications in food and dairy processing. The specific objectives encompass analysis of the synthesis pathways—both intracellular and extracellular—utilized by bacteria, fungi, yeasts, and algae. Additionally, an evaluation of the physicochemical properties and biological activities (including antibacterial, antioxidant, and antifungal effects) of synthesized NPs will be conducted, alongside the identification of their potential applications in food preservation, packaging, and fortification. The review emphasizes notable advancements in laboratory-scale applications, especially concerning yogurt fortification, biofilm suppression, and antimicrobial food coatings. Nonetheless, commercial application is constrained by issues related to scalability, purification, stability, regulatory adherence, and toxicity evaluation. Future investigations ought to focus on enhancing bioreactor systems, leveraging microbial consortia, utilizing food and agricultural waste as substrates, and implementing omics technologies to elucidate biosynthetic mechanisms. Furthermore, the standardization of synthesis protocols and the improvement of regulatory frameworks will be crucial in closing the divide between experimental achievements and NPs’ application in industry. In a nutshell, the microbial-mediated green synthesis of NPs offers a promising pathway for the advancement of safe, sustainable, and functional innovations within the food and dairy sectors. Full article

The confluence of the Internet of Things (IoT) and cloud computing heralds a paradigm shift in data-driven applications, promising unprecedented insights and automation across critical sectors like healthcare, smart cities, and industrial automation. However, this transformative synergy introduces a complex tapestry of security vulnerabilities stemming from the intrinsic resource limitations of IoT devices and the inherent complexities of cloud infrastructures. This survey delves into the escalating threats—from conventional data breaches and Application programming interface (API) exploits to emerging vectors such as adversarial artificial intelligence (AI), quantum-resistant attacks, and sophisticated insider threats—that imperil the integrity and resilience of IoT–cloud ecosystems. We critically evaluated existing security paradigms, including encryption, access control, and service-level agreements, juxtaposed with cutting-edge approaches like AI-driven anomaly detection, blockchain-secured frameworks, and lightweight cryptographic solutions. By systematically mapping the landscape of security challenges and mitigation strategies, this work identified the following critical research imperatives: the development of standardized, end-to-end security architectures, the integration of post-quantum cryptography for resource-constrained IoT devices, and the fortification of resource isolation in multi-tenant cloud environments. A comprehensive comparative analysis of prior research, coupled with an in-depth case study on IoT–cloud security within the healthcare domain, illuminates the practical challenges and innovative solutions crucial for real-world deployment. Ultimately, this survey advocates for the development of scalable, adaptive security frameworks that leverage the synergistic power of AI and blockchain, ensuring the secure and efficient evolution of IoT–cloud ecosystems in the face of evolving cyber threats. Full article

The use of buffalo meat in fermented sausage production represents a sustainable and innovative approach to enhancing the value of underutilized meat cuts. However, its high heme content and specific fatty acid composition makes the meat particularly sensitive to lactic fermentation with lipid oxidation phenomena and sensory character decay. Therefore, buffalo meat requires tailored fermentation strategies to ensure product stability. The aim of this study was to optimize fermentation strategies by exploring milder acidification processes and the fortification of buffalo meat with vegetable oils to reduce oxidation while maintaining microbiological quality. In particular, the effect of adding or omitting glucose and fortifying with pumpkin seed oil in Napoli-style buffalo salami was studied and the impact on the main quality parameters was evaluated. Pumpkin seed oil (0.5%) was selected for its antimicrobial and antioxidant properties and evaluated for its interaction with starter cultures through Minimum Inhibitory Concentration (MIC) tests and predictive microbiology models. Based on the findings, its use was validated in Napoli-style salami, produced with and without glucose. Microbial dynamics, physicochemical changes over time, oxidation indices, and sensory attributes were assessed. Results indicated that the sugar-free formulations combined with pumpkin seed oil achieved optimal sensory and safety attributes. The addition of glucose facilitated rapid lactic acid bacterial growth (about 2.5 ∆ log CFU/g), enabling pH reduction to safe levels (<5.2) and the effective inhibition of Enterobacteriaceae and coliforms. However, acidification in the control batch, as demonstrated by multiple variable regression analyses, induced pre-oxidative conditions, increasing lipid oxidation markers (TBARSs > 0.7 mg MAD/Kg), which negatively impacted flavor and color stability. The use of pumpkin seed oil confirmed its antimicrobial and antioxidant potential, making it a promising fortifying ingredient for producing slow-fermented, mildly acidified (pH > 5.4) buffalo meat salami, offering a novel strategy for improving the nutritional, sensorial, and safety quality of dry fermented meat. Full article

Banana is the second-highest fruit produced in the world and is a staple food for over 400 million people. Only 40% of the crop is utilised, leading to 114 million tonnes of banana waste annually. Banana peel constitutes about ~40% of the whole fruit, and it is considered a domestic and food industry waste. It is enriched with macronutrients, micronutrients and bioactive compounds, which can provide antioxidant, anti-microbial, antibiotic, pharmaceutical and nutraceutical properties. Banana peels also have higher nutrient value than banana pulp, and they are used in traditional medicines to treat diabetes, diarrhoea, inflammation, ulcers, burns and cough. Given its diverse bioactive properties, banana peel waste is now being explored within the framework of a circular economy to promote waste recycling and reduce environmental impact. This review highlights the nutritional and health properties of banana peel while providing opportunities for waste reduction. Potential applications of banana peels include anti-cancer and anti-fungal agents, biosorbents, natural emulsifiers, reducing agents, biofertilisers, food industry ingredients for bakery products, natural preservatives and food fortification. Exploring banana peel waste potential not only contributes to sustainable waste management but also enhances environmentally friendly innovation for the benefit of human health and the environment. Full article

Legumes consumption is still low in Western countries, and their incorporation into bakery products could be a solution. However, a minimally processed legume-based product is still a challenge because of its negative impact on acceptance by consumers. Here, an oven-baked chip recipe, based on lentil flour, was fortified with 5% hazelnut skin (HS), a byproduct of hazelnut industrial processing, to improve the nutritional, antioxidant, and sensory features of this innovative food. Indeed, HS addition allows a nutritional profile improvement, increasing the fibers from 11.71% to 15.63%, and maintaining a high protein content (24.03 g/100 g). Furthermore, HS fortification increased total phenolic compounds and total antioxidant capacity by 1.6- and 2-fold, respectively, compared to the control. Finally, HS significantly improved the overall judgment score by 1.2 points (from 5.6 to 6.8 in control and experimental chips, respectively) halving the pulse-like aroma from 8.6 to 4.3 due to the strong decrease in the dodecane compound and due to HS volatile composition, rich in hexanal. Therefore, HS could be a valuable ingredient in improving the nutritional and functional features of bakery products as well as the sensory profiles of less palatable but healthy legume-based foods. Full article

In recent decades, there has been growing interest in the fortification of food products with antioxidants and phenolics derived from plant by-products. The present study focused on the production of a plant-based beverage enriched with hazelnut cuticle extract to characterize its antioxidant content, phenolic profile, and organoleptic characteristics. Liquid chromatography-mass spectrometry (LC-MS) enabled the identification of key polyphenols in hazelnut cuticles, including catechin, epicatechin, and quercetin derivatives, guiding the selection of a biocompatible Natural Deep Eutectic Solvent (NADES) composed of choline chloride and lactic acid for efficient extraction. The obtained phytochemical profile of the extract revealed a high concentration of bioactive compounds, with a Total Phenolic Content of 160.88 ± 14.27 mg GAE/g and Antioxidant Power measured by DPPH of 5848.2 ± 11.3 μmol TE/g. The bioaccessibility of phenolics in the fortified hazelnut-based beverage was determined after in vitro digestion, reaching a value of 89.7%, indicating excellent release and stability during digestion. Organoleptic evaluation revealed high sensory acceptability, with aftertaste scoring 3.61 ± 0.4 respect the 3.94 ± 1.3 result of reference milk, on a 5-point scale. In conclusion, this study demonstrates the potential for sustainable valorization of hazelnut cuticles, through their incorporation as NADES extracts in plant-based milk, providing an innovative solution to reduce food waste while catering to consumer demand for nutritionally enriched and eco-friendly products. Full article

The global energy crisis is increasingly severe, and the construction industry, as a high-energy-consuming sector, is one of the main sources of carbon emissions. As a result, the development of green buildings has become imperative. Shear walls, as a common structural form in buildings, have their wall layout ratio significantly influencing the amount of building materials used, which is crucial for material reduction and carbon emission reduction during construction. This paper innovatively introduces the concept of the optimal shear wall layout ratio, focusing on the analysis of the variation patterns of wall ratios and their associated carbon emissions in both traditional and optimal models. Various optimal models are designed with shear wall length as the variable, and the relationship between shear wall layout ratio and carbon emissions is examined. Under a seismic fortification intensity of level 7 (0.1 g), the layout ratio of the optimal models does not exceed that of the traditional model (4.24%), and the carbon emissions are reduced by approximately 11%. A reasonable design of the shear wall layout ratio not only reduces carbon emissions in buildings and improves reverse performance but also promotes a dual enhancement in both economic and environmental benefits in the construction industry. Full article

The valorisation of co-products from food supply chains is consistent with the objectives of the national recovery and resilience plan (NRRP), which favours issues relating to the “green revolution and ecological transition”. The nutraceutical characteristics (antimicrobial, antiviral, anti-cancer, etc.) of grape pomace extracts are due to the presence of polyphenols. The objective of the following research was to develop an innovative extraction process in order to produce a special powder with high technological and nutraceutical value (polyphenols). For the experimentation, red grape pomace from Cabernet Sauvignon grapes was used. The first phase of the experimentation allowed the development of the extraction methods; the second involved the use of a pilot system for the extraction, filtration, and distillation phases. The result obtained is a powder with compositional characteristics suitable for the fortification of alcoholic and non-alcoholic food matrices, due to its colouring and antioxidant and nutraceutical properties. Full article

The widespread popularity of pasta has driven innovations in formulations and production technologies to enhance its versatility. Techniques such as alternative drying methods and fortification of wheat pasta seek to improve the nutritional value and functional properties of pasta products, thereby increasing their attractiveness to consumers. This study aimed to evaluate the effects of microwave–vacuum drying versus conventional drying on the characteristics of durum wheat semolina pasta, including moisture content, water activity, microstructure, colour, texture, weight gain factor, and cooking loss. Three types of pea protein concentrates (80, 84, and 88% dry matter) were used at levels of 3, 6, and 9% (g/100 g flour). Results indicated that microwave–vacuum drying had a significant impact on the physical properties and cooking quality of pasta. Microwave–vacuum drying caused material puffing, resulting in microstructure with high open porosity (64.1%) and minimal closed porosity (0.1%). This has likely contributed to the short rehydration time (2 min in boiling water) of produced pasta, effectively transforming it into an instant food product. All pasta samples had low water content (<9%) and water activity (<0.4), which ensure food safety. The microwave–vacuum-dried pasta weight gain factor (2.2) was lower than in the conventionally dried pasta (2.8). The firmness of microwave–vacuum-dried pasta was significantly higher (135 g) than that of conventional pasta (16 g). Fortification with pea protein enhanced porosity but did not affect pasta’s culinary parameters, such as weight gain or cooking loss, although it resulted in darker pasta (p = 0.001), especially notable with a 9% pea protein addition. Full article

Stinging nettle (Urtica dioica L.) has gained attention as a sustainable protein source due to its rich bioactive compound profile and medicinal properties, but research on optimizing its protein extraction remains limited. This research explores various cell disruption methods, including pulsed electric fields and high-pressure homogenization, combined with extraction techniques like isoelectric precipitation, ultrafiltration, and salting-out, to enhance protein yield and assess its impact on chlorophyll content. The findings indicate that high-pressure homogenization combined with isoelectric precipitation achieved the highest protein yield of 11.60%, while pulsed electric fields with ultrafiltration significantly reduced chlorophyll content from 4781.41 µg/g in raw leaves to 15.07 µg/g in the processed sample. Additionally, the findings suggest that innovative extraction technologies can improve the efficiency and sustainability of protein isolation from stinging nettle, offering a valuable addition to the repertoire of alternative protein sources. These advancements could pave the way for broader applications of stinging nettle in food fortification and functional ingredient development. Full article

In three consecutive experiments, natural yogurt (NY) and fruit yogurt (FY) fortified with 5 and 10% skimmed milk powder (SMP) and 10% jam from black currant (BC), elderberry (EB), and their mixture of 1:1 (BCEB) were analyzed, and consumer acceptance was assessed. In Experiment 1, the effect of SMP (0, 5, and 10%) on selected physicochemical parameters of the NY was evaluated. With the increasing addition of SMP, a decrease in fat content (up to −19%) and, conversely, an increase in protein content (up to +82%) and viscosity were noted. Analyses of fruits and jams intended for yogurt fortification revealed a significantly higher vitamin C content in BC than in EB and higher anthocyanins in EB than in BC. In Experiment 2, NY with 5 and 10% SMP was fortified with 10% jams (BC or EB). A joint effect of SMP and the type of fruit jam was evaluated. The same trends in fat and protein contents as in Experiment 1 were detected. The sensory evaluation showed better acceptance of FY with 10% SMP and no differences between BC and EB perception. Thus, for Experiment 3, FY was prepared with only 10% SMP and 10% jam (BC, EB, BCEB). Significant differences were detected in active acidity and color measured in the CIELab system. These results were also confirmed in sensory evaluation. The overall acceptability showed that FY with different types of jam did not significantly differ. The launching of innovative fortified yogurt onto the market represents a promising way to increase the diversity of fermented dairy products with nutritionally desirable properties. Full article

Chlorella vulgaris (C.V) is known for its high protein and nutrient contents and has been touted as a potential functional ingredient in food products. For this study, beef burgers were formulated with varying levels of Chlorella vulgaris fortification (0%, 0.5%, 1%, and 1.5% by weight). The nutritional composition, including proximate analysis and mineral content, was determined for each treatment group. The quality characteristics evaluated included thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), pH, and total acidity. The study included extracting the active substances from Chlorella vulgaris using three solvents, 50% ethanol, 95% ethanol, and water, to evaluate the effect on the antimicrobial and antioxidant activity. The results showed that the water extract had the highest total phenolic content (183.5 mg gallic acid equivalent per gram) and the highest flavonoid content (54 mg quercetin per gram). The aqueous extract had the highest content of total antioxidants, followed by the 95% ethanol and 50% ethanol extracts. Meanwhile, the 50% ethanol extract showed the best antimicrobial activity, while the aqueous extract had less of an effect on Gram-positive bacteria and no effect on E. coli. For the burger treatments, at the end of the storage period, it was observed that the microbial load of the treatments decreased compared to the control, and there was a high stability in the total volatile base nitrogen (TVBN) values for the treatments compared to the control, reaching a value of 22.4 at month 5, which is well above the acceptable limit, indicating spoilage. The pH values were higher for all of the treatments, with a lower total acidity for all of the treatments compared to the control. In conclusion, utilizing Chlorella vulgaris algae as a natural preservative to extend the freshness of burgers is a sustainable and innovative approach to food preservation. By harnessing the power of this green superfood, we not only enhance the shelf life of our food products but also contribute to a healthier and more environmentally friendly food industry. Full article

Vitamin D plays a crucial role in the human body, influencing a wide range of physiological processes from bone health to immune function. The complex biochemical pathways involved in the synthesis, metabolism, and action of Vitamin D are explored, emphasizing its importance in nutrition and food technology. This review also investigates the regulatory mechanisms that control Vitamin D metabolism and its systemic effects on calcium homeostasis, cell proliferation, differentiation, and immune modulation. The role of Vitamin D3 in regulating blood pressure and atherosclerosis in the onset of cardiovascular disorders is discussed. Given the importance of Vitamin D in food science and technology, the regulatory mechanisms that control Vitamin D metabolism and its systemic effects on calcium homeostasis are also investigated, integrating innovative approaches and advanced technologies to improve human health through nutrition. Additionally, the review assesses the influence of food processing on Vitamin D levels and discusses cutting-edge technologies as innovative strategies to mitigate Vitamin D loss during food processing. This comprehensive exploration aims to improve our understanding of the biochemical pathways of Vitamin D and its relevance to food science, contributing to the development of new strategies for food fortification and the promotion of optimal health through diet. Full article