Search Results (1,926)

This study optimized stabilizer type and concentration, and screened natural antioxidant combinations to enhance the stability of a protein beverage fortified with vitamins A, D₂, and D₃. Three stabilizers—carrageenan, sodium carboxymethyl cellulose (Na-CMC), and microcrystalline cellulose (MCC)—were evaluated at 0.15–0.45% (w/v) during accelerated storage at 45 °C for 21 days. Stability was assessed using Turbiscan analysis, pH, particle size, Zeta potential, and color. MCC at 0.35% demonstrated the best stabilization, with minimal changes in Turbiscan Stability Index, particle size, and Zeta potential. Five natural antioxidants—dl-α-tocopherol, vitamin C, epigallocatechin gallate (EGCG), tea polyphenols (TP), and pyrroloquinoline quinone (PQQ)—were screened for vitamin protection using HPLC. Although vitamin C exhibited the highest in vitro DPPH radical scavenging activity (IC₅₀ = 3.44 μg/mL), TP and EGCG provided superior protection of vitamins in the emulsion system. A synergistic antioxidant blend of EGCG, TP, and dl-α-tocopherol in a 4:4:2 mass ratio was identified as optimal, significantly prolonging vitamin retention over 21 days and yielding the longest predicted shelf-life (>84 days at 25 °C). These findings provide a practical formulation strategy for enhancing the physical and nutritional stability of functional protein beverages. Full article

Background: Lactopontin (L-OPN) is a pivotal bioactive protein present in breast milk that supports bone development, but its efficacy in a formula matrix is unknown. This study aimed to evaluate the effects of L-OPN-fortified formula on bone growth in a growing rat model and to explore the underlying mechanisms. Methods: Weanling rats (n = 8/group) received daily gavage for four weeks: (1) CON—deionized water; (2) PRO—750 mg/kg·BW mixed protein; or (3) L-OPN—750 mg/kg·BW of the PRO formula fortified with L-OPN. Results: The results showed that the formula fortified with L-OPN could significantly increase bone volume and trabecular bone number (p < 0.05). Furthermore, both femur length and thickness, as well as overall body length, were significantly increased (p < 0.001). In addition, the L-OPN-fortified formula specifically increased the relative abundance of Bacteroides and Parabacteroides in rat feces (p < 0.05). Metabolomic analysis revealed that L-OPN supplementation significantly altered bile acid metabolism, notably increasing serum levels of 12-ketolithocholic acid (12-KLCA), which correlated strongly with bone metrics. Conclusion: These preclinical findings provide a basis for future research in infant formula. Full article

This study investigated whether these contrasting environments are associated with the development of coherent, organism-wide phenotypic–physiological syndromes reflecting a fundamental life-history trade-off. A controlled 60-day trial was conducted comparing crayfish from a high-input pond system (fed to satiation) and a low-input rice paddy system (primarily natural diet). Pond crayfish were fed a commercial formulated feed twice daily to satiation (approximately 3% of biomass per day). Rice paddy crayfish primarily consumed natural food webs and received a once-daily supplement of 30% of the pond feed amount (approximately 0.9% of biomass per day). Results revealed two distinct syndromes. Pond-cultured crayfish exhibited a growth-oriented syndrome: they were 33% heavier with a compact, volumetrically enhanced body shape, coupled with elevated lipid-anabolic enzyme activities (lipase and ACC), higher hemolymph protein and cholesterol concentrations, but also significantly increased levels of a stress-related endocrine factor (cortisol-like immunoreactivity) and oxidative damage (MDA). Conversely, rice paddy-cultured crayfish displayed a stress-resistance-oriented syndrome: a streamlined, deeper-abdomen morphology, fortified antioxidant (SOD, CAT, and GST) and immune (lysozyme and phenoloxidase) capacities, enhanced carbohydrate digestion (amylase), and lower systemic stress. Transcriptomic analysis showed that the hepatopancreas of paddy-cultured crayfish was enriched in pathways related to lipid metabolism, detoxification, and endocrine regulation, notably with upregulation of the SULT1E1 gene. Our findings demonstrate that the distinct environmental and nutritional conditions of each aquaculture system are linked to specific multi-level adaptation syndromes, presenting a clear trade-off between rapid biomass production and systemic stress resistance (within the 60-day trial period), providing a mechanistic basis for optimizing sustainable practices: integrated systems enhance stock robustness, while intensive systems require strategies to mitigate physiological load. Full article

The gut microbiome plays a central role in human health, and probiotics are widely used to support microbial balance, though their efficacy depends on multiple factors. This study assessed the potential of commercial probiotics Saccharomyces cerevisiae var. boulardii, Weizmannia coagulans and Lacticaseibacillus rhamnosus by evaluating in vitro gastrointestinal kinetics, pharmaceutical stability, and antioxidant effects in chamomile tea. Growth across a broad pH range was modeled kinetically, while survival and inactivation were quantified in simulated gastric and intestinal fluids. Antibiotic and antifungal susceptibility was determined using disk diffusion, and antioxidant activity of fortified chamomile tea was assessed via DPPH radical scavenging. Results revealed distinct strain-dependent responses. S. cerevisiae var. boulardii and W. coagulans showed the highest gastrointestinal tolerance. The increase in fluid volume reduced survival during the gastric phase but improved survival in the intestinal phase, reflecting different stress responses. Antimicrobial susceptibility also varied, with S. cerevisiae var. boulardii exhibiting the highest resistance. Probiotic fortification enhanced chamomile tea’s antioxidant capacity, particularly for S. cerevisiae var. boulardii and L. rhamnosus. These findings provide quantitative insight into strain- and volume-dependent gastrointestinal performance, guiding the optimization of capsule formulations and the development of clean-label products combining probiotic and antioxidant benefits. Full article

Quinoa fibre-rich fraction (QFi), obtained through wet milling, represents an innovative approach to improving the nutritional and functional quality of cereal-based products. Unlike conventional whole quinoa flour (WhQF), wet milling induces phytate losses during steeping, generating ingredients with enhanced mineral bioavailability. This study evaluated the incorporation of QFi into wheat pasta, assessing dietary fibre contribution, mineral bioavailability, cooking behaviour, and colour. Six fortified formulations were prepared by partially replacing wheat flour with WQF (white, red, or black) or QFi from the same varieties, with inclusion levels adjusted to provide equivalent dietary fibre across formulations. All quinoa-enriched pastas raised dietary fibre contribution compared with the control. Mineral contents also incremented, with the greatest values observed in formulations containing black quinoa ingredients. Fe and Zn contents were greatest in pastas with black WhQF, while Ca concentration was richer in formulations containing black QFi. Mineral absorption may be partially inhibited in pastas with WhQF, particularly in those containing the red quinoa. In contrast, QFi showed reduced phytate levels, highlighting the nutritional advantage of wet milling. Technologically, quinoa ingredients increased water absorption during pasta cooking. Overall, wet milled QFi provides a novel alternative to WhQF, combining improved mineral bioavailability with suitable technological properties for pasta processing. Full article

The global transition towards sustainable food systems has intensified the search for alternative protein sources that can meet human nutritional demands with reduced environmental impacts. Although microalgae are rich in protein, their applications in food remain limited due to thick cell walls and intense green color. The aim of this study is to modify Chlorella vulgaris by high-pressure homogenization (HPH) and decolorization to improve its processability for extrusion-based 3D printing. Microalgal biomass was pretreated by HPH at different pressures (10,000, 15,000, 20,000 psi) for one to three passes, followed by pigment removal using ethanol of different concentrations (70, 85, 100%). Microscopic imaging shows that HPH effectively disrupted microalgal cell walls and caused cell disintegration, resulting in increased foaming stability (22–28%) but lower solubility (up to 24%), with other functional properties largely preserved. Ethanol treatments markedly decolored microalgae and increased their water-holding capacity (10–45%) and solubility (6–11%). The formulation of HPH-treated decolorized microalgae with soy protein isolate and xanthan gum increased the viscosity (66–179%) and elasticity (78–235%) of printing inks. The resulting 3D prints show higher hardness (47–128%), springiness (up to 155%) and chewiness (47–408%). The information obtained from this study provides guidance for modifying the functional and rheological properties of microalgae and contributes to advancing the formulation and manufacturing of microalgae-based foods. Full article

Background: Vitamin D deficiency remains a widespread public health issue in Europe, despite the availability of sunlight, dietary sources, supplements, and food fortification. National fortification strategies differ substantially in their regulatory approaches, food vehicles, and fortification levels, influencing the population’s vitamin D intake and status. Objective: The primary objective of this study was to map vitamin D food fortification policies across European Union (EU) Member States, European Free Trade Association (EFTA) countries, and the United Kingdom (UK), focusing on regulatory frameworks, eligible food categories, and implementation models. Methods: A structured review of national legislation and official guidance on vitamin D food fortification was conducted between December 2025 and March 2026 across EU Member States (n = 27), EFTA countries (n = 4), and the UK. For EU Member States, the framework established by Regulation (EC) No 1925/2006 was examined alongside national implementation measures. For EFTA countries and the UK, corresponding national legislation and official regulatory guidance were reviewed. Data were extracted on fortification policy status, eligible food categories, legal basis, and fortification levels. Targeted searches of PubMed and Scopus were performed to identify modeling studies and policy analyses supporting the interpretation of the findings. Results: Fortification policies show marked heterogeneity. Mandatory fortification is limited to a few countries and specific foods: Finland (homogenized skim milk), Sweden (low-fat milk, fermented dairy, plant-based alternatives, and fat spreads), Belgium (margarine and selected fats), and Poland (margarine and fat spreads). In most other European countries, vitamin D fortification is voluntary under EU legislation or equivalent national legislation, depending on market uptake. Food vehicles vary regionally, with Northern Europe extending fortification beyond fats to include fluid milk and plant-based drinks, whereas other regions mainly fortify margarines, cereals, dairy products, and plant-based beverages. Fortification levels also differ, with some countries specifying maximal or exact levels, while others lack national standards. Data on fortified foods are limited in several Central and Southern European countries. Modeling indicates that multi-vehicle fortification is more effective than single-vehicle approaches, safely increasing population intakes while reducing deficiency prevalence. Conclusions: Vitamin D fortification policies across Europe are highly heterogeneous. Most countries rely on voluntary approaches, which provide limited coverage. Strengthening policy through mandatory and well-coordinated multi-vehicle strategies, informed by modeling and population-based studies, can improve vitamin D intake, reduce deficiency prevalence, and enhance health equity. Full article

Background/Objectives: The preschool period is critical for neurodevelopment, yet evidence investigating fortified formula’s effect and potential microbiota–gut–brain axis mechanisms in this age group is limited. To evaluate fortified formula milk’s effect on neurodevelopment and explore potential microbiota–gut–brain axis mechanisms in preschool children. Methods: In this 9-month cluster-randomized, double-blind, controlled trial, 120 healthy children aged 3–6 years from four kindergarten classes were stratified by grade and randomly allocated (1:1) to receive either multi-nutrient fortified formula (intervention, n = 60) or standard control milk (n = 60). Neurocognitive function was assessed using the Wechsler Preschool and Primary Scale of Intelligence, Fourth Edition (WPPSI-IV). Safety was evaluated through anthropometry and blood biochemistry. Gut microbiota (16S rRNA sequencing) and fecal metabolomes (untargeted LC-MS) were analyzed at baseline and 9 months. Results: The intention-to-treat (ITT) analysis showed no significant difference in Full Scale Intelligence Quotient (adjusted mean difference: 1.05 points; 95% CI: −1.42, 3.52; p = 0.400). However, the intervention group significantly improved the Processing Speed Index (adjusted mean difference: 5.91 points; 95% CI: 1.88, 9.93; p = 0.004), increased gut microbial alpha diversity (Shannon index) and Bifidobacterium abundance. Metabolomic analysis revealed elevated fecal 2-hydroxybutyric acid (2-HB), a marker of propanoate metabolism. Increases in both Bifidobacterium and 2-HB levels showed a positive association with PSI improvement (both p < 0.05). All children maintained normal growth and safety parameters. Conclusions: Fortified formula milk improved processing speed in preschoolers, a benefit associated with gut ecosystem modulation characterized by Bifidobacterium enrichment and upregulated microbial propanoate metabolism. These results offer preliminary evidence for the role of the microbiota–gut–brain axis in nutritional cognitive programming during early childhood. (Clinical Trial Registry: ChiCTR2400084211). Full article

Background/Objectives: Iodine deficiency remains an important global public health concern. Although iodized salt is the primary strategy for iodine deficiency prevention, its effectiveness depends on adequate iodine concentrations in commercially available products. However, laboratory data on the iodine content of retail salt products in Hungary are currently lacking. Therefore, this study aimed to determine the iodine concentration of commercially available iodized table salts in Hungary and to assess their compliance with the WHO-recommended range of 20–40 ppm. Methods: Twenty different brands of iodized table salt were purchased from major retail outlets in Pécs, Hungary, representing the dominant food retail sector. According to product labels, ten salts were fortified with potassium iodate (KIO₃) and ten with potassium iodide (KI). Iodine concentrations were determined by iodometric titration following WHO-recommended laboratory methods. All measurements were performed in triplicate and expressed as mean values. In addition, a small exploratory wholesale micro-survey examined purchasing patterns of iodized and non-iodized salt in the regional supply chain. Results: Measured iodine concentrations varied substantially among products, ranging from 0 to 33.9 ppm. Overall, 65% of the analyzed salt samples contained less than 20 ppm iodine, while only 35% fell within the WHO-recommended range of 20–40 ppm. Notably, several products declared iodine concentrations below recommended levels on their labels. The wholesale micro-survey showed that ten times more iodized than non-iodized salt was ordered during the observation period. Conclusions: These results suggest that the presence of iodized salt on the market does not necessarily guarantee adequate iodine supply and highlight the potential relevance of considering iodine status during the differential diagnosis of hypothyroidism. Full article

Sorghum (Sorghum bicolor L.) is an environmentally friendly crop known for its nutritional and bioactive properties. This study investigated the effects of sorghum on the antioxidant properties and consumer acceptance of nurungji, a traditional Korean snack. To understand the antioxidant contribution of ferulic acid in sorghum during non-enzymatic browning, the antioxidant activity of ferulic acid was evaluated using a sugar (glucose or fructose)–lysine Maillard reaction model system. Nurungji samples were prepared with varying sorghum blending ratios (SN0, SN25, SN50, SN75, and SN100) and heating durations (0, 1, 3, and 5 min). The total polyphenol and total flavonoid contents of nurungji increased significantly in a sorghum concentration- and heating duration-dependent manner. Antioxidant activities, including DPPH and ABTS radical scavenging activities, ferric reducing antioxidant power (FRAP), and reducing power, exhibited trends similar to those of the antioxidant components. In the isolated model system, the addition of ferulic acid significantly enhanced the antioxidant capacity of the Maillard reaction products (MRPs), with the fructose–lysine–ferulic acid solution exhibiting the highest activity. These results support the proposed mechanism that during the thermal processing of nurungji, complex polymeric phenolic compounds within the sorghum are degraded, releasing free ferulic acid that actively boosts the overall antioxidant properties of the resulting MRPs. Although the antioxidant properties of nurungji increased with higher sorghum concentration, the consumer acceptance evaluations indicated that SN0 and SN25 received significantly higher scores for overall acceptance, taste acceptance, and purchase intention (p < 0.05). Full article

To explore microbial resources for ester production in sub-high-temperature Daqu, this study first established that the esterifying enzyme activity in Daqu predominantly originated from fungi, with Rhizopus being the dominant fungal genus. Six Rhizopus strains capable of decomposing esters were isolated and purified from Daqu. Following secondary screening, strain M1 exhibited the highest esterification activity (40.26 U/mL) and was identified as Rhizopus oryzae based on morphological characteristics and molecular biological analyses. This strain was subsequently designated as Rhizopus oryzae M1 (R. oryzae M1). Using mycelial powder of strain M1 as the inoculum and sterilized wheat bran as the substrate, a pure-culture Fuqu was prepared. Orthogonal array design experiments were conducted to optimize the preparation process of this Fuqu, using esterifying enzyme activity as the evaluation index. Under the optimal conditions, the spore count and esterification activity of the pure-culture Fuqu reached 1.73 × 10⁹ CFU/g and 80.13 U/g, respectively. This pure-culture Fuqu was subsequently used as an inoculum to produce fortified Daqu. Following orthogonal optimization of the Daqu preparation process, the esterification activity of the fortified Daqu reached 103.22 U/g, and its key physicochemical indices met the requirements for high-quality sub-high-temperature Daqu. Analysis of the microbial community structure revealed that Rhizopus was the dominant fungal genus in the fortified Daqu, with its relative abundance increased by 35% compared to the non-fortified Daqu. Consistent with this, the esterifying enzyme activity of the fortified Daqu was 51.79% higher, suggesting that Rhizopus may have been largely responsible for the increase in esterification capacity. In laboratory-scale Baijiu brewing trials, this fortified Daqu produced a base Baijiu with a total ester content of 2.74 g/L, representing a 40.5% increase over the non-fortified Daqu and further confirming the pivotal role of Rhizopus in driving the esterifying enzyme activity. This study successfully screened a high esterifying enzyme-producing strain, R. oryzae M1, systematically optimized its enzyme production and Qu-making processes, and provides an excellent microbial strain and process reference for the preparation of fortified Daqu and the enhancement of Baijiu flavor. Full article

Changes in microbial composition during early infancy by various factors (mode of delivery, nutritional practices, antibiotic usage, and environmental influences) have been correlated with observable variances in cognitive abilities, temperament, stress response, and the predisposition to neurodevelopmental disorders. Consequently, microbiota-targeted interventions such as probiotics, prebiotics, and synbiotics are being explored as avenues to enrich beneficial microbial taxa, enhance short-chain fatty acid production, fortify mucosal immunity, and mitigate inflammatory responses during these critical periods. Preclinical research, primarily in experimental animal models, has demonstrated a causal link between microbiota composition and developmental processes such as myelination, synaptic plasticity, and socio-emotional behaviors, whereas human evidence remains largely associative and heterogeneous. A notable gap exists in the current literature, which typically centers on gastrointestinal, psychiatric, or preterm outcomes, without a focused investigation into neurodevelopmental assessments within the first three years. To bridge this gap, we conducted a systematic review and meta-analysis of randomized controlled trials assessing the impact of probiotics, prebiotics, and synbiotics on neurodevelopment and behavior in infants aged 0–36 months. Our primary objective was to establish whether microbiota-targeted strategies confer discernible neurodevelopmental benefits, alongside elucidating the mechanisms underpinning the relationship between microbial modulation and early brain development. Full article

Moving beyond the limits of purely geometric or descriptive documentation, the study conceives the digital models as a structured information system capable of coherently and queryably organising both the formal-typological and the interpretative-historical dimensions of heritage. The methodology is developed within the framework of the European Horizon MSCA project Hephaestus, which investigates cross-border Cultural Heritage Routes (CHRs) and historic fortification systems in the Adriatic and Baltic basins. The paper focuses on Adriatic CHR, through the selection, organisation, and interrelation of a distributed corpus of fortified architectures, articulated according to historical phases, territorial clusters, typological classes, and multilevel relationships. The study adopts an approach centered on HBIM models and ontological frameworks, implemented through complementary top-down and bottom-up processes. The results show the possibility of structuring HBIM-derived data within an ontology-based framework capable of linking, within a single information system, architectural elements, fortified systems, and territorial entities across heterogeneous case studies. The application to differentiated contexts highlights the ability of the models to adapt to different scales and levels of complexity, supporting querying, comparison, and multi-level interpretation of heritage. The variety of sources and contexts enables the methodology to be tested across heterogeneous historical and typological scenarios, strengthening its applicability and robustness within a multiscalar information structure. Full article

Drying agents used in the process of spray drying whey enhance the quality of whey powders and may consequently improve the properties of yogurts to which these powders are added. This study examined the quality characteristics of yogurts enriched with whey powders using maltodextrin or gelatin as drying agents. The following yogurt variants were produced: a control (C) without whey powder; W with whey powder but without a drying agent; M with whey powder containing maltodextrin; and G with gelatin as a drying agent. Whey powders were added at a concentration of 1.5% (w/w). The samples were tested after 3, 6, 10 and 14 days of refrigerated storage (4 ± 1 °C), and analyses were performed in 3–6 repetitions. Enrichment of milk with powdered whey had a noticeable impact on the quality characteristics of yogurts. Fortified yogurts exhibited a significantly higher total solids content (11.43–12.22% in the control; 12.45–13.33% in W, G and M) and higher acetaldehyde concentration (0.31–1.11 ppm in the control; 0.44–1.82 ppm in W, G and M) than the control. Titratable acidity and pH varied among samples. However, the syneresis index was lower in the control yogurt (39.09–46.74%) than in yogurts with powdered whey (53.71–58.48%). Significant differences were observed in color parameters (L, a*, b*, WI, YI). The texture properties (firmness, consistency, cohesiveness, index of viscosity) of samples with whey powders had higher values than the control. In sensory evaluation, yogurts with whey powders obtained high scores. The study demonstrated that the use of maltodextrin or gelatin not only supports the process of spray drying whey but also alters the characteristics of the resulting yogurts. The impact of the study comes from the fact that it bridges the gap between whey processing (spray drying) and the formulation of the final product. Full article

The aim of this study was to evaluate the potential of minimally processed beetroot pomace (BP), obtained from an industrial juice producer selected as a case study, converted into a stable beetroot pomace flour (BPF) at an industrial scale level, for flour fortification, functional confectionery development, and dietary supplementation. It was characterized by a high dietary fiber content (~27 g/100 g) and a very low carbohydrate-to-fiber ratio (1.9). High level of total phenolics and flavonoids (14.1 ± 0.1 mg GAE/g and 1.43 ± 0.1 mg QE/g), betacyanins and betaxanthins (898 ± 54 and 960 ± 65 µg/g), as well as pronounced antioxidant (FRAP 31.5 ± 1.1 and DPPH 25.8 ± 2.9 µmol TE/g), anti-hyperglycemic and anti-inflammatory activity (27.3 ± 1.3% and 41.0 ± 3.4%) remained upon in vitro digestion. Replacing 14–28% of cereal and pseudo-cereal flour with BPF reduced the carbohydrate-to-fiber ratio to the recommended 10:1, while incorporation of 20% BPF into cookies reduced this ratio by 2.5-fold and the glycemic index from ~56 to ~30. Furthermore, long-term supplementation of standard and high-fat/high-sucrose diet with BPF (0.5% w/w) reduced feed efficiency by 1.7 and 2.6-fold respectively, and improved glucose tolerance in C57BL/6J mice. Findings show the effectiveness of the by-product in bridging the fiber intake gap and body weight regulation. Full article