Search Results (1,078)

This study investigated the optimisation of roselle (Hibiscus sabdariffa L.) leaf tisane formulation using response surface methodology (RSM), targeting total phenolic content (TPC), ferric reducing antioxidant power (FRAP), and DPPH radical scavenging activity as quality indicators. A face-centred central composite design was employed to evaluate dose effects (0.5–2.5 g) and infusion time (5–15 min). Multi-response optimisation using the desirability function identified 1.81 g dose and 5 min infusion as the optimum condition, yielding predicted values of 24.46 mg GAE/100 mL (TPC), 61.07 µmol Fe²⁺/100 mL (FRAP), and 80.47% (DPPH), with a composite desirability score of 0.64. Validation experiments confirmed strong predictive accuracy, with deviations of 0.80% (FRAP) and 3.92% (DPPH), and a modest deviation of 13.2% (TPC), acceptable within complex food matrices. The findings demonstrate that short infusion times are sufficient to extract key bioactives, ensuring consumer convenience and energy efficiency, while valorising roselle leaves as an underutilised by-product into a sustainable functional beverage. Future studies should address sensory acceptance, stability, and bioavailability to support industrial applications further. Full article

Curcumin is a polyphenolic compound isolated from Curcuma longa, which is widely recognized for its therapeutic properties: particularly its strong anti-inflammatory and antioxidant activities. However, its practical incorporation into functional foods, especially aqueous dairy beverages, is severely hindered by its extremely low water solubility, poor chemical stability (notably at the near-neutral pH of milk), and very limited oral bioavailability. This review provides a critical synthesis of the literature published in the last two decades, with a focus on the development and application of food-grade oil-in-water (O/W) nanoemulsions to advanced colloidal delivery systems. It covers the fundamental principles of nanoemulsion formulation, including the selection of the oil phase, surfactants, and stabilizers, as well as both high-energy and low-energy fabrication techniques. It further examines the integration of these nano-delivery systems into dairy matrices (milk, yogurt, cheese), highlighting key interactions between nanoemulsion droplets and native dairy constituents such as casein micelles and whey proteins. Critically, findings indicate that nanoencapsulation not only enhances curcumin’s solubility but also protects it from chemical degradation during industrial processes, including pasteurization and sterilization. Moreover, the dairy matrix structure plays a key role in modulating curcumin bioaccessibility, with fortified products frequently exhibiting enhanced stability, shelf life, and sensory attributes. Finally, key technological challenges addressed the heterogeneous global regulatory landscape surrounding biopolymers and future trends: most notably, the growing shift toward “clean-label” biopolymer-based delivery systems. Full article

Financialisation has an increasing influence on the functioning of non-financial enterprises. It is therefore important to examine whether and to what extent food sector enterprises are subject to the process of financialisation. The research objective was to determine the level of financialisation of food industry enterprises in Poland in relation to the whole industry sector. To achieve this objective, the following research hypothesis was formulated: the process of financialisation of food industry enterprises proceeds similarly to the analogous process undergoing in industrial enterprises but varies across different sectors of the food industry. The research was conducted on the basis of statistical data from Statistics Poland (SP) published in various statistical studies. Financial data from 2010 to 2023 were analysed. For this purpose, research tools used in the paper are referred to in the literature as measures of the level of financialisation, so-called balance sheet indicators. The main limitation of the research is that the results can only be applied to countries with similar economic conditions, especially post-communist countries, and that balance sheet indicators are used to measure financialisation, which, although widely used, are limited in their effectiveness because they focus only on balance sheet data. The results support the research hypothesis. The companies in the analysed industries are characterised by a low level of financialisation. The process of financialisation of food industry companies is similar to the one in industrial companies and is more intense in beverage production than in other food industry sectors. There is room for a sustainable financing policy. The results indicate that there is room for higher financing of food industry enterprises in Poland, but excessive financing may lead to excessive concentration and monopolisation of enterprises and even to speculation on agricultural markets. To maintain financial stability, it will be important to pursue a stable monetary policy, limit the risk of food price volatility, improve communication and coordination in international monetary policy, and increase national food self-sufficiency. This study fills a research gap in understanding the process of financialisation, assessing its degree of advancement and diversity in the main sectors of food processing enterprises. Full article

Starch and its derivatives have undergone substantial advancement in the food and beverage industry, driven by growing demand for improved functionality and health-promoting attributes. Native starches are widely used as thickeners and stabilizers; however, their applications are limited by deficiencies such as poor freeze–thaw stability. To overcome these constraints, a range of physical, chemical, and enzymatic modification techniques has been developed, yielding starches with tailored and enhanced properties. Recent innovations include polyphenol-modified starches, which improve physicochemical characteristics and confer additional health benefits, such as reduced digestibility and increased antioxidant activity—features that are particularly valuable for functional foods targeting hyperglycemia. Enzymatic modifications further enhance starch quality and processing efficiency, while chemically modified forms, such as oxidized and acetylated starches, improve emulsification and water-binding capacities in various processed foods. Starch nanoparticles have also gained attention as encapsulating agents and carriers for bioactive compounds, broadening their technological applications. In parallel, the exploration of unconventional starch sources derived from fruit-processing by-products supports sustainability efforts while introducing novel functional attributes. Collectively, these developments are contributing to the creation of healthier, more stable food products that align with consumer expectations and regulatory standards. The following sections of this article examine emerging applications of starch and its derivatives, with particular emphasis on their health benefits and sustainable production pathways. Full article

Packaging plays a crucial role in product preservation and distribution but also constitutes a major source of environmental burden. In the beverage sector, where unit value is low, secondary and tertiary packaging significantly influence the environmental profile of the final product. This study quantifies the environmental trade-offs between conventional single-use and reusable packaging systems for aluminum cans, identifying the operational thresholds that justify a transition to circular models. A standardized Life Cycle Assessment (LCA) approach is applied to five packaging configurations: three current market scenarios and two alternative solutions based on reusable plastic crates (RPCs). System boundaries include production, distribution, end-of-life, and, where applicable, reverse logistics. A functional unit of one fully packaged 0.33 L aluminum can is adopted. Results reveal that while single-use cardboard solutions achieve favorable performance under certain impact categories, reusable systems outperform them when a sufficient number of reuse cycles is achieved and reverse logistics are efficiently managed. Sensitivity analyses highlight the critical influence of transport distances and reuse frequency on overall impacts, with performance deteriorating for reusable systems beyond 200 km or below 50 reuse cycles. These findings offer concrete, evidence-based guidance for supply-chain and logistics decision-makers to optimize packaging choices and distribution network design. The study also provides robust quantitative insights for policymakers and industry stakeholders by defining the precise operational conditions under which reusable systems deliver real environmental benefits. By presenting a comprehensive, system-level comparison of complete packaging systems, this research closes a critical gap in LCA studies and sets out a practical pathway for implementing circular, low-impact packaging strategies consistent with emerging EU regulations. Full article

Selenium nanoparticles (SeNPs), a highly promising candidate as a nutrient fortificant and food additive, face challenges in stability and biosafety. These limitations hinder their application in the food industry. In this study, Ganoderma lucidum melanin (GLM) was utilized as a natural stabilizer. Three distinct types of GLM-stabilized SeNPs, termed GLM-SeNPs (S-GLM, D-GLM, and A-GLM), were subsequently synthesized via an ascorbic acid reduction method. The results showed that the prepared nanoparticles exhibited uniform particle size (55–75 nm) and good dispersibility. Among them, S-GLM possessed the highest selenium content (2598.90 mg/kg) and demonstrated the best stability. GLM-SeNPs significantly downregulated (p < 0.05) the mRNA expression of key pro-inflammatory cytokines (TNF-α, IL-6, and IL-1β) and upregulated (p < 0.05) the mRNA expression of the anti-inflammatory factor IL-10 in LPS-induced RAW264.7 macrophages. A potential mechanism underlying this effect may be the suppression of the NF-κB signaling pathway. In addition, GLM-SeNPs exhibited potent inhibitory effects against common foodborne pathogens. This study explores a potential novel strategy for the high-value utilization of natural functional components in food systems. These preliminary findings suggest GLM-SeNPs may have application potential in areas like functional beverages and food preservation. Further research is warranted to validate their feasibility in real food systems. Full article

Oak (Quercus spp.), traditionally used for aging alcoholic beverages, is not native in many countries, which increases production costs and environmental impact. During the aging process of alcoholic beverages, complex physical and chemical transformations occur that determine their chemical composition and sensory quality, many of which are unique depending on the type of wood used in the process. In this context, Maclura tinctoria (Tajuva), a native Brazilian species rich in phenolic compounds, was evaluated based on its phenolic composition and extraction behavior as a sustainable alternative for beverage aging. Wood chips were subjected to three toasting levels (untoasted, medium, and high) and aged for up to 360 days in two hydroethanolic model systems (10% and 14% v/v ethanol). The total and individual phenolic compounds were determined using the Folin–Ciocalteu method and HPLC–DAD/LC–MS/MS analysis. Results showed that toasting level, ethanol concentration, and aging time significantly influenced phenolic extraction. Untoasted Tajuva released the highest amounts of phenolic acids and flavonoids, particularly gallic and caffeic acids, and quercetin, respectively; while medium toasting favored the formation of thermally derived aromatic compounds, such as vanillic acid. The 14% ethanol system enhanced extraction efficiency for most analytes. Overall, Tajuva wood exhibited higher phenolic yields than French oak under comparable conditions, highlighting its chemical richness and extraction reactivity. These findings support the use of M. tinctoria as an eco-efficient and functional alternative to oak for the maturation of alcoholic beverages. Full article

Fermentation, one of the oldest food processing techniques, is known to play a pivotal role in improving the nutritional and functional characteristics of cereals, with positive implications for gut health and overall well-being. The present study aims to examine the phenolic acids, peptides, and potential bioactive properties of 2 novel sorghum-based fermented beverages, Niselo and Delishe. A total of 48 phenolic compounds were identified through targeted and untargeted Ultra-High Performance Liquid Chromatography coupled with a Quadrupole Orbitrap High-Resolution Mass Spectrometer (UHPLC–Q-Orbitrap HRMS) analyses, revealing a higher content of phenolic acids in Niselo and a prevalence of flavonoids in Delishe. Niselo exhibited enhanced in vitro cytoprotective and reactive oxygen species (ROS)-scavenging activity and displayed a clear cytoprotective effect against hydrogen peroxide-induced oxidative stress in Caco-2 cells. Proteomic profiling using tryptic digestion revealed that Niselo has a substantial abundance of fragments of peptides matching several stress-related and antioxidant proteins, indicating a superior stress-response and/or defense capability. Overall, these findings highlight the functional potential of sorghum-based fermented beverages, supporting their role as health-promoting products. Full article

Fault-tolerant control in safety-critical industrial systems demands adaptive responses to equipment degradation, parameter drift, and sensor failures while maintaining strict operational constraints. Traditional model-based controllers struggle under these conditions, requiring extensive retuning and dense instrumentation. Recent safe multi-agent reinforcement learning (MARL) frameworks with control barrier functions (CBFs) achieve real-time constraint satisfaction in robotics and power systems, yet assume comprehensive state observability—incompatible with sensor-hostile industrial environments where instrumentation degradation and contamination risks dominate design constraints. This work presents a safety-aware multi-agent deep reinforcement learning framework for adaptive fault-tolerant control in sensor-lean industrial environments, achieving formal safety through learned implicit barriers under partial observability. The framework integrates four synergistic mechanisms: (1) multi-layer safety architecture combining constrained action projection, prioritized experience replay, conservative training margins, and curriculum-embedded verification achieving zero constraint violations; (2) multi-agent coordination via decentralized execution with learned complementary policies. Additional components include (3) curriculum-driven sim-to-real transfer through progressive four-stage learning achieving 85–92% performance retention without fine-tuning; (4) offline extended Kalman filter validation enabling 70% instrumentation reduction (91–96% reconstruction accuracy) for regulatory auditing without real-time estimation dependencies. Validated through sustained deployment in commercial beverage manufacturing clean-in-place (CIP) systems—a representative safety-critical testbed with hard flow constraints (≥1.5 L/s), harsh chemical environments, and zero-tolerance contamination requirements—the framework demonstrates superior control precision (coefficient of variation: 2.9–5.3% versus 10% industrial standard) across three hydraulic configurations spanning complexity range 2.1–8.2/10. Comprehensive validation comprising 37+ controlled stress-test campaigns and hundreds of production cycles (accumulated over 6 months) confirms zero safety violations, high reproducibility (CV variation < 0.3% across replicates), predictable complexity–performance scaling ($R^2=0.89$), and zero-retuning cross-topology transferability. The system has operated autonomously in active production for over 6 months, establishing reproducible methodology for safe MARL deployment in partially-observable, sensor-hostile manufacturing environments where analytical CBF approaches are structurally infeasible. Full article

Background: Childhood obesity and being overweight represent a global public health challenge; the consumption of sugar-sweetened beverages (SSBs) and ultra-processed foods (UPFs) contributes to this problem. In Mexico, public health policies have been implemented to improve school food environments. Objective: To assess the school food environment before the implementation of the guidelines for the preparation, distribution, and sale of food and beverages (SFGs) in three primary schools in Mexico City. Methods: A cross-sectional mixed method study was conducted, including structured non-participatory observation of selling points outside and inside of schools, and availability of drinking fountains and lunchboxes contents. A food waste audit assessment was performed to identify the most frequently consumed products, main ingredients, front-of-package labels, and colorants. Additionally, 23 semi-structured interviews were conducted with school authorities, teachers, and food vendors. Results: SSBs and UPFs selling points were observed outside and inside in public schools, while in private schools, only inside, with use of delivery food apps. Public schools lacked functional drinking fountains. A total of 345 food waste items were collected across the schools, of which 46.3% were SSBs and 53.7% were UPFs. The main ingredient was sugar (15.6%), the principal front-of-package was excess sugar (37.5%), and the most frequently used colorants were red 40 (25.1%). Interview participants reported awareness of the SFGs; however, they identified barriers such as resistance from parents and students and the economic dependence of school cooperatives on UPFs sales. Conclusions: These findings highlight structural and economic challenges for the effective implementation of public policies promoting healthier school food environments. Full article

Insomnia remains a widespread global health issue, and traditional hypnotic drugs often produce adverse effects. Although spinosin in Ziziphi Spinosae Semen has sleep-promoting effects, its use is limited by poor solubility and low oral bioavailability. In this study, the solvent melt method was used to prepare spinosin solid dispersions, optimising the process with an L₉(3⁴) orthogonal design based on apparent solubility. In vitro dissolution testing showed that solid dispersions of varying particle sizes dissolved more readily than pure spinosin, with smaller particles exhibiting faster dissolution. Cellular uptake was assessed in human colon adenocarcinoma cells, with results revealing enhanced uptake of smaller-particle solid dispersions. Powder X-ray diffraction confirmed that spinosin transformed from a crystalline to an amorphous state in the dispersion system. A quadratic orthogonal experiment was conducted to optimise functional dairy beverage formulation, using the centrifugal sedimentation rate as the evaluation index. In vivo experiments demonstrated that the resulting functional dairy beverage reduced spontaneous activity in mice, achieved a 60% sleep-onset rate, improved ethanol-induced memory impairment and produced marked sleep-promoting effects. Moreover, pharmacokinetic studies confirmed that the spinosin solid-dispersion-based functional dairy beverage significantly enhanced the systemic exposure and oral bioavailability of spinosin compared to the spinosin water suspension. These findings indicate that solid dispersion technology effectively enhances spinosin solubility and that the developed functional dairy beverage shows promise as a sleep-promoting functional food. Full article

The global rise in chronic inflammatory diseases has fueled an increased demand for functional beverages containing bioactive compounds with anti-inflammatory properties. This review synthesizes trends in research output, technological innovation, and consumer behavior related to such beverages from 2006 to 2025. A total of 1635 peer-reviewed articles were analyzed using bibliometric tools and content analysis. Results indicate a thirteenfold increase in publications, with China, India, the USA, and Brazil leading in research output. Key themes include polyphenols, curcuminoids, fermentation, encapsulation, and non-thermal processing. The review identifies four major research clusters: antioxidant mechanisms, metabolic and cytokine regulation, plant-derived flavonoids, and phytochemical profiling. Consumer behavior analysis reveals that taste, clean-label appeal, and health claims influence market success. While technological advances such as nanoencapsulation and high-pressure processing improve bioavailability and sensory quality, gaps persist in clinical validation and regulatory harmonization. This study offers integrated insights for researchers, industry professionals, and policymakers to guide innovation and evidence-based development of anti-inflammatory functional beverages. Full article

Kombucha is a millennia-old beverage crafted from green or black tea and saccharides and fermented with a symbiotic culture of bacteria and yeast (SCOBY). This functional drink boasts health benefits, such as improved intestinal flora function, hepatoprotection and inhibition of amyloid fibers. It contains bioactive antioxidants, such as catechins, ascorbic acid, vitamins and other polyphenolic compounds. With kombucha’s rising popularity, the Food and Drug Administration (FDA) has implemented control procedures to ensure the quality and safety of this food product. Due to the antioxidant properties of the major bioactive compounds in kombucha, feasible and low-cost electroanalytical methods emerge as promising alternatives. The objective of this study was to evaluate the voltammetric behavior of kombucha samples to establish and compare their redox profiles and antioxidant activities. Thus, 18 kombucha samples were used, comprising commercial samples and samples prepared in the laboratory from different SCOBYs purchased from different countries, and analyzed by differential pulse voltammetry (DPV) and square wave voltammetry (SWV) on a carbon paste electrode (CPE). The electrochemical index (EI) values determined from the samples were used to establish their antioxidant activities. The EI values were also compared with spectrophotometric data from Folin–Ciocalteu (FC) and Ferric Reducing Antioxidant Power (FRAP) assays. Full article

Background/Objectives: Moderate consumption of fermented beverages such as traditional beer has been associated with antioxidant and anti-inflammatory effects. MicroRNAs (miRNAs) play key roles in inflammation and oxidative stress, yet the impact of moderate fermented beverage consumption on blood miRNA profiles remains poorly understood. This study investigated the effects of regular, moderate intake of traditional and alcohol-free beer on whole blood miRNA levels in healthy adults. Methods: Whole blood samples were collected at baseline and after a 4-week intervention with alcohol-free beer and traditional beer in healthy overweight/obese adults (n = 36). miRNA profiling was performed using Affymetrix in a discovery subset, followed by targeted validation using real-time PCR in the full cohort. Bioinformatics and system biology analysis were applied to explore potential functional associations. Results: After traditional beer consumption, 202 miRNAs showed differential expression compared to baseline (p < 0.05). Eighteen miRNAs with changes ≥1.5-fold and the two miRNAs with the lowest p-values (p < 0.005) were selected for further analysis. Of them, the six miRNAs with the most consistent expression patterns were validated by real-time PCR. Moderate beer intake was associated with increased levels of miR-144-5p and miR-19a-3p in the overall population. Sex-stratified analyses suggested a tendency toward higher levels in these miRNAs in women following traditional beer intake. In silico analysis showed that predicted target genes of these miRNAs are involved in pathways related to immune regulation and inflammatory signaling. Conclusions: Moderate beer consumption is associated with consistent changes in whole-blood miRNA expression, particularly miR-144-5p and miR-19a-3p, in a healthy overweight/obese population. These findings support a potential role for epigenetic modulation in the biological response to moderate beer intake and provide a basis for future mechanistic studies. Full article

The incorporation of native Amazonian fruits into dairy products has increased due to their ability to improve technological, sensory, nutritional, and biological properties. Therefore, this study aimed to evaluate the impact of cupuassu (Theobroma grandiflorum) pulp on the chemical, physical, and sensory characteristics of fermented milk, using a central rotational composite design with two factors (sugar and cupuassu pulp). Our results are presented as response surfaces, showing that cupuassu pulp is positively associated with the examined parameters (pH, titratable acidity, total soluble solids, total phenolic compounds, syneresis, and water retention capacity). The analysis suggested a promising formulation containing 27.8% cupuassu pulp and 8.6% sugar. The pulp and this promising formulation were characterized by pH, titratable acidity, total soluble solids, proximate composition, and bioactive compounds (total phenolic compounds (TPC) and antioxidant activity). The physicochemical stability of the beverage was monitored over 28 days. Sensory acceptance and purchase intention for the promising formulation were also evaluated. Cupuassu contributed to an increase in soluble solids, while pH and titratable acidity remained stable during storage. Additionally, cupuassu pulp increased the total phenolic content and enhanced the beverage’s antioxidant activity. Sensory analysis showed that adding cupuassu pulp positively influenced all evaluated attributes (83% acceptance) and was associated with a favorable purchase intention. Incorporating cupuassu pulp into fermented milk proved to be technologically feasible and sensorially acceptable, meeting the demand for innovative dairy beverages with functional and sensory benefits. Full article