Search Results (372)

Given the global increase in beef consumption, cull dairy cows are an underutilized resource, mostly destined for low-value ground beef, despite their potential for premium cuts. This review summarizes recent evidence on pre- and post-mortem strategies specifically aimed at improving meat quality in cull dairy cows, addressing a topic that has been little studied. Finishing diets notably increased intramuscular fat by 112% after 4 months of feeding, enhanced carcass yield, and reduced shear force. Wet aging can improve tenderness by approximately 30% during the first 7 days when combined with finishing diets at a lower operating cost, whereas dry aging enhances intense flavors, albeit with greater losses due to dehydration. Innovations such as vascular rinsing and mechanical tenderizing show promising results, although their adoption is limited by technical requirements and costs. The implementation of these strategies can generate economic benefits by revaluing discarded meat (≈25% higher retail price) and sustainability by reducing waste in livestock systems. However, heterogeneity in breed, age, and management requires adapted approaches. Additional studies integrating productive, sensory, and economic aspects, as well as research on consumer acceptance, are needed to facilitate their adoption on an industrial scale and contribute to more efficient and sustainable meat production. Full article

Obesity and type 2 diabetes mellitus (T2DM) represent intertwined global epidemics driven by gut dysbiosis, chronic inflammation, and impaired SCFA production, identifying the microbiome as a therapeutic target. This review synthesizes mechanistic insights and clinical evidence on the role of probiotics as microbiome modulators in the management of metabolic disease. A comprehensive literature search across PubMed, Scopus, Web of Science, and Google Scholar up to May 2026 identified ~230 records using keywords such as probiotics, SCFAs, obesity, and T2DM; a narrative synthesis integrated preclinical, RCT, and meta-analytic data without formal pooling due to heterogeneity. Probiotics restore eubiosis via strain-specific mechanisms, Lacticaseibacillus rhamnosus GG enhances tight junctions (ZO-1), Bifidobacterium breve BBr60 boosts butyrate cross-feeding, and pasteurized Akkermansia muciniphila remodels bile acids (FXR/FGF19), activating G-Protein Coupled Receptor 41 (GPR41)/43-GLP-1 signaling, Treg expansion, and NF-κB suppression. Beyond immunometabolic effects, probiotics mitigate obesity- and T2DM-related oxidative stress by upregulating endogenous antioxidant enzymes (e.g., SOD, catalase, GPx), modulating Nrf2/Keap1 signaling, and reducing lipid peroxidation and other oxidative stress markers in experimental and clinical settings. Meta-analyses of RCTs reveal modest benefits: BMI reductions (~0.3 kg m⁻²), waist circumference (WC) reductions (1–2 cm), HbA1c reductions (0.3–0.4%), and improvements in homeostatic model assessment of insulin resistance (HOMA-IR), especially with multi-strain (>10⁹ CFU day⁻¹, ≥12 weeks) synbiotics. Innovative strategies—synbiotics, postbiotics, AI-tailored consortia, and fermented dairy—address engraftment and response variability. Current guidelines recommend 10⁹–10¹¹ CFU day⁻¹ using multi-strain formulations for 12–24 weeks alongside lifestyle measures, with regimen selection tailored to the dysbiosis phenotype (e.g., NAFLD). Future longitudinal RCTs integrating multi-omics endpoints with AI-driven strain selection should refine—and ultimately individualize—precision probiotic strategies for metabolic therapy. Full article

Seaweeds are sustainable, nutrient-rich resources with potential for use in the development of functional foods. Fermentation represents a powerful biotechnological approach to enhance the nutritional, sensory and bioactive profile of seaweed-based products. This review synthesizes the literature published between 2010 and 2025, addressing recent advances in seaweed pre-treatment technologies, fermentation processes and their integration into diverse food matrices, together with associated health benefits. The diversity of seaweeds applied in fermentation, dominated by brown algae, is examined alongside key pre-treatment strategies, ranging from conventional approaches to emerging technologies including ultrasound, high-pressure processing and assisted fermentation, with emphasis on their impact on fermentability and bioactive recovery. The role of microbial groups is critically discussed in relation to their metabolic contributions and functional outcomes. Overall, fermented seaweed-enriched foods emerge as promising innovations in functional food development, with antioxidant activity being the most consistently reported benefit. Seaweed versatility is evidenced by its incorporation into a wide range of fermented products, including miso, beverages, dairy alternatives and sauces. Key future research directions include optimizing microbial–seaweed interactions, exploring under-investigated pre-treatment technologies such as freezing, and elucidating the mechanisms linking fermentation to heavy metal reduction, with the ultimate goal of improving process control, product quality and consumer acceptance. Full article

This study explored the link between orchard-derived cherry quality and circular food innovation through the valorization of dried cherry pomace. Sweet cherry fruits from the cultivars Van and Stella, grown under the pedoclimatic conditions of north-eastern Romania, were evaluated for physicochemical traits, phytochemical profile, antioxidant activity, and heavy metal content. In parallel, cherry pomace obtained during juice processing of cultivar Van was freeze-dried, characterized, and incorporated into dairy-based spreadable formulations at 5% and 10% addition levels in order to assess its bioactive potential. The results showed clear cultivar-dependent differences, with Van exhibiting a superior bioactive profile, including higher total polyphenols, flavonoids, anthocyanins, and antioxidant activity than Stella. Heavy metal concentrations in fruits remained below the maximum allowable limits, while health-risk indices indicated no significant non-carcinogenic risk (HI = 3.18 × 10⁻²). The dried cherry pomace powder was characterized by high dietary fiber content (49.83 g/100 g dw), substantial total polyphenols (1046.80 mg GAE/100 g dw), anthocyanins (123.27 mg C3G/100 g dw), and antioxidant activity (21.43 μM TE/g dw). Its incorporation into dairy-based spreadable products significantly improved ash, carbohydrate, fiber, phytochemical content, and antioxidant activity, with the 10% level showing the highest functional enhancement. Sensory evaluation indicated that the 5% formulation achieved the most balanced and preferred overall sensory profile. Overall, the findings support dried cherry pomace as a valuable functional ingredient and highlight a practical circular strategy for reconnecting cherry by-products with value-added food applications. Full article

This paper presents a comprehensive review on near-infrared (NIR) spectroscopy applied in food analysis, systematically elaborating its core principles, widespread industrial applications, advanced chemometric strategies, and cutting-edge technological progress. NIR spectroscopy (760–2500 nm), characterized by rapid, non-destructive detection and minimal sample preparation, has been widely implemented in quality evaluation and safety monitoring of grains, meat, fruits and vegetables, dairy, fermented products, tea, coffee, and other processed foods, realizing quantitative analysis of nutrients, freshness assessment, texture prediction, adulteration identification, origin tracing, and rapid preliminary screening of toxin/pesticide residues. A series of chemometric methods, including spectral preprocessing (SNV, MSC, S-G smoothing), feature extraction, and variable selection (CARS, PSO-CMW, ICPA), as well as linear/nonlinear modeling algorithms (PLS, SVM, BP-ANN, fuzzy clustering) significantly boost the accuracy and robustness of spectral analysis. Meanwhile, portable NIR devices and online monitoring systems promote on-site and real-time detection in food supply chains. Despite existing challenges such as calibration transfer, matrix interference, and model generalization, innovations like multimodal data fusion, deep learning integration, and intelligent algorithm optimization offer effective solutions. This review not only summarizes the latest research advances of NIR technology in the food field but also emphasizes its significant advantages as a rapid, non-destructive complementary tool to traditional destructive detection methods, providing theoretical support and technical reference for accelerating the industrial translation and standardized application of NIR spectroscopy, and ultimately safeguarding global food quality and safety. Full article

Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) are natural high-molecular-weight polymers secreted extracellularly during growth. They possess unique rheological properties and emulsifying stability and may exhibit prebiotic-related functionalities. In food systems, EPSs exhibit multiple functional values. In recent years, driven by the global “Clean Label” movement and increasing consumer demand for natural and healthy foods, EPSs, as safe and traceable natural food-grade prebiotics, have attracted extensive attention in the dairy industry. This review summarizes EPSs’ structure, properties, and mechanisms in dairy systems. It focuses on their functional effects and mechanisms in typical dairy products such as yogurt, cheese, and ice cream, and analyzes the technical bottlenecks limiting large-scale production, including low yield, high cost, and challenges in separation and purification. This review further outlines several promising research directions for EPS research. These include strain modification via synthetic biology strategies, fermentation optimization using high-throughput screening technologies, and targeted application based on structure–function relationships. It aims to provide systematic theoretical references and practical guidance for the efficient development and innovative application of EPSs in the food industry. Full article

This study investigated the effects of red grape pomace powder (GPP) on spontaneously fermented salamis produced from the meat of retired cows and young bulls of the Cinisara dairy breed. The use of GPP and meat from these animal categories was motivated by the valorization of low-commercial-value agri-food resources and the enhancement of sustainable local production chains. Plate count analyses showed typical fermentation dynamics, with lactic acid bacteria (LAB), coagulase-negative staphylococci, and yeasts reaching approximately 7 log CFU/g, and confirmed the absence of major foodborne pathogens. Illumina sequencing further characterized the bacterial community, identifying Latilactobacillus as the dominant genus at the end of ripening, with relative abundance (RA) of up to 65% in GPP-enriched trials. Physicochemical analyses showed progressive changes during ripening, including weight loss, pH decrease, color development, and increased proteolysis. GPP supplementation contributed to the stabilization of a*, chroma, and hue values, while reducing lightness during ripening. Oxidative stability measurements showed that GPP derived polyphenols effectively limited oxidative reactions, especially secondary lipid oxidation. GPP also modulated the volatile profile by increasing ester formation and introducing plant-derived compounds. Sensory evaluation revealed higher color intensity and aroma in enriched salamis, along with higher bitterness and lower structural homogeneity, especially in those produced from retired cows. Consumer surveys conducted in two retail settings indicated strong interest in this innovation, with over 80% of respondents willing to pay a 10–20% price premium. Overall, GPP emerges as a promising functional ingredient for enhancing, diversifying, and valorizing fermented salamis produced from dairy cattle meat, supporting both product innovation and sustainability-oriented strategies. Full article

Bovine mastitis is a major infectious disease in dairy cattle, causing significant economic losses and compromising animal health and milk quality worldwide. Among its etiological agents, Staphylococcus aureus is a key contagious pathogen due to its ability to establish persistent intramammary infections and evade host immune responses and antimicrobial therapy. This review summarizes current knowledge on the epidemiology, pathogenesis, clinical presentation, diagnosis, and control of S. aureus in bovine mastitis. Particular emphasis is placed on virulence mechanisms, including adhesion, intracellular persistence, biofilm formation, and immune evasion, which contribute to chronic and recurrent infections. The increasing prevalence of antimicrobial resistance, including methicillin-resistant and multidrug-resistant strains, is highlighted as a major challenge limiting treatment efficacy and posing risks within a One Health context. The review also discusses emerging alternative therapies and innovative control strategies, such as anti-biofilm approaches, immunomodulation, and improved diagnostics, aimed at reducing antimicrobial use. Advances in molecular and point-of-care diagnostic tools are considered for their role in early detection and targeted interventions. Overall, effective control of S. aureus mastitis requires integrated strategies combining prudent antimicrobial use, alternative therapies, improved hygiene, and a multidisciplinary One Health approach. Full article

Nowadays, it is central to generate innovations that convert agricultural by-products and food waste into valuable animal products while promoting the long-term resilience and sustainability of vulnerable animal production systems. Nutraceuticals (i.e., ‘nutrition + pharmaceutical’) are derived from foods that offer health benefits. In animal production, nutraceutical supplementation with Withania somnifera and Lepidium meyenii has shown positive effects on the endocrine, cardiopulmonary, and central nervous systems. We aimed to evaluate the possible impact of nutraceutical supplementation on rams fed a diet based on surplus feed from a highly industrialized Holstein cow production system, on corporal (live weight [LW], kg; body condition score [BCS], units), metabolic (blood glucose [GLU], mg dL⁻¹; serum protein [PRO], g 100 mL⁻¹), and sexual–testicular variables [sexual odor (ODOR, units); scrotal circumference (SC, cm); testicular volumes (TVOL, cm³); and estimated daily sperm production (EDSP, millions)]. Black Belly rams (n = 12; LW = 70.36 ± 1.2 kg; BCS = 2.96 ± 0.03 units; age = 3.8 ± 0.2 years; 25° N) were divided into 3 experimental groups: (1) WITH, supplemented with Withania somnifera (400 mg kg⁻¹ LW d⁻¹); (2) LEPI, supplemented with Lepidium meyenii (400 mg kg⁻¹ LW d⁻¹); and (3) CONT, not supplemented. The variables LW, BCS, GLU, PRO, and SC, as well as some components of TVOL, did not differ (p > 0.05) among the main effects of treatment or time; only ODOR, right transverse testicular diameter, and total testicular volume differed among treatments, generally favoring the WITH group. Furthermore, the TRT × T interaction demonstrated superior performance (p < 0.05) in the WITH group, with the largest values for LW, GLU, PRO, ODOR, SC, width of the right testicle, volume of the right testicle, total testicular volume, and EDSP. From a productive–reproductive perspective, the Robin Hood Effect—through the use of rejected dairy cattle rations as the base diet for rams—and supplemented with nutraceuticals (WITH and LEPI), emerges as a viable alternative to improve not only the productive–reproductive performance of Black Belly rams, but also other productive and socioeconomic outcomes; the latter contributing to the strengthening of producer and family well-being. Full article

The transition toward sustainable food systems requires innovative approaches to managing perishable products, where inefficient inventory practices contribute significantly to global food loss and environmental degradation. This study develops a circular-economy-oriented inventory optimisation framework for dairy supply chains that integrates environmental externalities and waste valorisation pathways into operational decision-making. Departing from traditional linear “produce–consume–dispose” models, this study embeds three core sustainability mechanisms into a stochastic dynamic-programming framework: (1) progressive environmental cost internalisation aligned with EU Emissions-Trading System carbon pricing, capturing both waste-related emissions and cold-chain energy footprints; (2) circular-economy value-recovery channels that redirect near-expiry products to secondary applications (animal feed, biogas production, industrial processing) rather than disposal; and (3) deterioration-aware demand management that minimises resource throughput while maintaining service levels. Empirical calibration using Ukrainian dairy industry data demonstrates that sustainability-integrated inventory policies reduce waste generation by 4.8–10% relative to conventional approaches, with high-deterioration products showing the greatest potential for improvement. The authors identify a critical threshold in the circular economy: when salvage recovery rates exceed 35%, waste becomes an economic and ecological asset, fundamentally altering the sustainability calculus of inventory decisions. Environmental costs account for 4.6% of total operating expenses at current carbon prices, a share projected to increase substantially as climate regulations tighten. The findings provide actionable guidance for dairy supply chain stakeholders pursuing the Sustainable Development Goals (SDGs 2, 12, 13): processors should establish circular-economy partnerships that achieve salvage rates above 35%, implement product-specific policies for high-deterioration items, and proactively integrate carbon pricing into inventory optimisation. The framework bridges sustainable operations theory and circular economy practice, offering a replicable model for transitioning perishable food supply chains toward closed-loop, low-waste configurations that simultaneously reduce environmental impact and enhance economic performance. Full article

Background: Bovine tuberculosis (bTB) caused by Mycobacterium bovis is a major zoonotic disease in West Africa. In Africa, bTB is endemic in cattle with a prevalence ranging from 2% up to 18%. The disease causes significant public health risks due to unpasteurized milk and milk product consumption. In the context of the EU-PRISMA project, which promotes research and innovation for productive, resilient, and healthy agropastoral systems in West Africa, a cross-sectional survey was conducted in dairy herds from Mali and Niger to assess animal, herd, and within-herd bTB prevalence, as well as to identify animal risk factors and predictors of bTB herd status. Method and principal findings: A random cross-sectional survey on dairy cattle farms using comparative intradermal tuberculin test and epidemiological inquiry was performed in four regions of Mali (Bamako, Koulikoro, Mopti, and Sikasso) and three regions of Niger (Tahoua, Dosso, and Tillabéry). Herd and animal prevalence of bTB and within-herd prevalence were significantly higher in Mali (especially in Bamako and Koulikoro) than in Niger. Several risk factors were significantly associated with animals positive to bTB, i.e., the region where animals live, the age range from 3 to 7 years old, and female animals. In addition, in regions with higher bTB prevalence, the herd with slaughtering of animals in the farm and the herd with the presence of an animal assembly area were associated with the most unfavorable status of a herd with regards to bTB. Moreover, the average and the median annual economic losses of bTB at animal level were estimated at €262 and €137 respectively, with large variability depending on the farm (between €46 and €838). Conclusion and significance: This survey provides useful data on bTB epidemiology and economical losses in Mali and Niger and urges for improvement of surveillance systems and prevention and control strategies. Cost-benefit, return of investment, or similar analyses are strongly recommended to help with decision making. Full article

Background: Beets are enriched in bioactive compounds with beneficial effects on cardiovascular function. Nitrate is a precursor for nitric oxide synthesis, exhibiting an effect on cardiomyocytes and myocardial ischemia/reperfusion, improving endothelial function and reducing arterial stiffness. Betanin, saponins and phenolic compounds, other beet compounds, can limit the generation of reactive oxygen species and modulate gene expression. However, it has been a challenge to develop beetroot formulations for the oral administration of these compounds while preserving pleasant sensory characteristics. Objective: The objective of this study was to develop an innovative dairy–beetroot powder drink, microencapsulated in polysaccharides, i.e., maltodextrin, cassava starch or a combination of both, that could be easily reconstituted. Key Results: The microencapsulated formulation following freeze-drying displayed low water activity (<0.30) and high solubility (>90%), with rapid dispersion in aqueous medium. Fourier transform infrared spectroscopy confirmed the preservation of functional groups from the dairy base and sugar beetroots. Thermogravimetry analyses pointed out a slight increase in thermal stability for the powder formulation. The microencapsulation efficiency of betalains reached 81% in the powder formulation that combined cassava starch and maltodextrin as encapsulation agents. The novel dairy–beetroot powder drink can be stored at room temperature, ensuring microbiological safety and preserving good sensory acceptance. Conclusions: Dairy–beetroot powder microcapsules emerge as an efficient food strategy to provide bioaccessible dietary nitrate and antioxidant compounds, overcoming flavor and stability limitations but still aiding in terms of its vascular and hemodynamic-protective effects. Full article

The rapid expansion of China’s livestock husbandry has boosted the supply of meat, eggs, and dairy products, while concurrently giving rise to environmental pollution issues. Research on the effects of various environmental regulations on the green total factor productivity (GTFP) of the livestock sector and their underlying mechanisms is still lacking, despite the Chinese government’s implementation of corresponding environmental regulatory policies to address this practical challenge. As a key instrument for fostering green economic transformation, examining the relationship between environmental regulation and the green total factor productivity (GTFP) of animal husbandry is crucial for the sector’s sustainable development. In order to estimate the GTFP of China’s livestock sector for the years 2010–2022, this study uses the super-slack-based measure (Super-SBM) methodology. It conducts an empirical analysis to examine the mechanisms through which different environmental regulations influence livestock GTFP, alongside an investigation of regional heterogeneity. The results show that different environmental regulations have different effects on animal husbandry GTFP, with notable regional differences. Specifically, incentive-based environmental regulations enhance livestock GTFP by facilitating technological innovation; however, the level of regional economic development negatively moderates the association between incentive-based environmental regulations and livestock GTFP. The findings confirm that incentive-based environmental regulations are successful in encouraging livestock GTFP through technical innovation. They further emphasize that regions should formulate context-specific environmental regulatory policies to balance environmental protection and industrial development, thereby supporting the green and sustainable growth of China’s livestock industry. Full article

The 1st International Online Conference on Fermentation (IOCFE2025), held on 12–13 November 2025, convened a global assembly of researchers to explore the multifaceted roles of microorganisms in biotechnology, food safety, and human health. Under the chairmanship of Professor Antonio Morata, the symposium was structured around four pivotal tracks: biotechnological tools in fermentation, sensory profile impacts, food safety and drink innovation, and the nutraceutical implications of fermented products. A significant portion of the discourse focused on enology, specifically the use of Saccharomyces and non-Saccharomyces yeast derivatives to mitigate climate-related challenges such as high alcohol content and acidity, alongside emerging biopreservation strategies like kefir-enriched coatings and natural antifungal agents. The award-winning research highlighted the breadth of the field, ranging from the development of agri-food biostimulants and enhanced carotenoid production under LED illumination to the genomic characterization of glucose transport in Torulaspora delbrueckii. Furthermore, the sessions on health and nutrition provided a critical appraisal of meta-analytic studies, examining the probiotic potential of Enterococcus faecium and the role of fermented dairy in the Mediterranean diet. By integrating traditional fermentation practices with high-tech interventions like ultra-high pressure homogenization (UHPH) and solid-state biorefinery processes, IOCFE2025 underscored the vital contribution of fermentation science to sustainable agriculture and the global functional food market. Full article

Demand for camel milk products is growing in Morocco and worldwide, creating opportunities to strengthen the livelihoods of populations living in arid regions through the development of camel-based dairy value chains. In addition to their economic potential, such value chains may contribute to sustainability by supporting food systems adapted to arid environments, promoting the use of locally resilient livestock species, and enhancing the socio-economic viability of vulnerable rural communities. This exploratory qualitative study investigates urban consumer behavior related to dairy consumption with a specific focus on the potential integration of camel milk products into local dietary habits. To capture nuanced consumer perspectives, gender-segregated focus-group discussions were conducted in three Moroccan cities using a semi-structured questionnaire on dairy consumption habits. Key factors examined included milk types, product preferences, purchasing locations, consumption frequency and willingness to include camel products in the household diet. The results indicate that camel milk is rarely consumed outside areas where camels are raised. Nevertheless, participants expressed interest in several camel milk-based products, particularly fermented milk and spreadable cheeses. This interest was primarily driven by perceptions of camel milk as a healthy product and by its association with traditional food practices. These findings suggest that expanding camel milk consumption in urban markets could support more sustainable and territorially rooted dairy systems by linking consumer demand with production models suited to dryland conditions. This study indicates promising market opportunities for the development of camel milk products in urban areas, particularly if challenges related to pricing strategies, distribution network, and region-specific supply chains are strategically managed. Full article