Search Results (5,128)

Propolis, a resinous substance biosynthesized by honeybees from plant exudates and beeswax, has been valued for centuries in traditional medicine and is now increasingly recognized as a promising natural bioactive compound for functional food applications. Its complex phytochemical profile, mainly comprising flavonoids, phenolic acids, and terpenoids, confers potent antioxidant, antimicrobial, and anti-inflammatory properties that position it as a compelling candidate for use as a natural food preservative and bioactive additive. Despite this considerable potential, the widespread incorporation of propolis into food systems remains largely constrained by two main physicochemical limitations: its intense characteristic aroma, attributable to volatile terpenes and phenolic esters, which adversely affects sensory acceptance, and its inherent hydrophobicity, which prevents uniform dispersion in aqueous food matrices. This review critically examines three major technological strategies developed to overcome these barriers: (i) microencapsulation employing biopolymer wall materials, including alginate, chitosan, whey protein, and arabic gum, to mask organoleptic properties and enable controlled release; (ii) nanoemulsification to enhance water dispersibility and improve oral bioavailability; and (iii) the formulation of water-soluble propolis extracts through polyethylene glycol-based solvents or cyclodextrin complexation. In addition, this review provides a comprehensive assessment of the global chemical diversity of propolis and its bioactive properties as they relate to food preservation efficacy. Notwithstanding recent technological advances, critical research gaps persist regarding optimal effective concentrations, validated delivery systems, and scalable formulation strategies necessary for commercial food-grade applications. Addressing these gaps is essential for propolis to fulfill its considerable potential as a safe, widely accepted, and commercially viable natural food additive in next-generation functional food systems. Full article

Urban–rural fringes within contaminated regions frequently exhibit severe socio-environmental fragmentation and territorial stigmatization. This study evaluates the implementation of a Successional Agroforestry System (SAFS) in the “Land of Fires” (Southern Italy), which is conceptualized as a multifunctional socio-ecological infrastructure. Adopting a six-year longitudinal case study design (2019–2025), the research utilizes the Gioia methodology to triangulate retrospective field records and systematic monitoring with iterative qualitative narratives. Semi-quantitative and retrospective ecological evaluations indicate that the established multi-layered vertical stratification improved proxy indicators of structural complexity and soil functionality. Estimated soil surface coverage increased from 5.0 ± 1.2% to 85.0 ± 4.3%, while proxy vegetation density rose from 4.8 ± 1.2 to 36.4 ± 4.7 plants/m² (p < 0.001). Beyond these biophysical trends, the intervention catalyzed a “narrative inversion,” transitioning the site from a stigmatized wasteland to a socio-ecological hub that fostered a significant increase in community engagement (from 6.2 ± 1.4 to 34.8 ± 6.5 participants per event). By integrating agroecological practices with the EcoFoodFertility framework, the project highlights the potential of localized interventions to support primary environmental prevention strategies aligned with a One Health paradigm. The findings suggest that this SAFS represents a scalable model for territorial re-signification, offering transferable insights for aligning ecological restoration with social innovation in degraded peri-urban landscapes in accordance with Nature-Based Solutions (NBSs) and European Green Deal objectives. Full article

Cutin, a natural polyester, has attracted attention as a precursor for bio-based materials mimicking plant cuticles, particularly in food packaging. Most studies focus on polycondensation of hydrolyzed cutin fractions or combining cutin hydrolysates with other components; however, cutin precipitation, conditions affecting it, and cutin isolate film properties, without addition of other filmogenic material, remain insufficiently understood. Owing to the pH-dependent solubility of cutin, which progressively decreases as pH is lowered from strongly alkaline to acidic conditions, this study investigates the influence of pH on cutin dispersion formation and characteristics, and evaluates the impact of these dispersion properties on the formation and performance of self-assembled cutin isolate films, with a view to developing films with improved water-barrier and moisture-resistance properties. The influence of three plasticizers, glycerol, propylene glycol, and polyethylene glycol 400, at two concentrations was also evaluated. Results demonstrated that pH is the primary factor influencing cutin isolate dispersion characteristics and film performance, with decreasing pH promoting cutin precipitation and particle aggregation, thereby inducing changes in film structure. The strongest effects were observed for swelling, solubility, and tensile strength, followed by water vapor permeability, elongation at break, and thickness. Plasticizer type mainly affected moisture content and significantly influenced permeability and thickness, while concentration of plasticizer primarily impacted permeability. Interactions between pH and plasticizer significantly influenced most properties. Films prepared from cutin dispersions at pH 6.5 and pH 5 with polyethylene glycol (10%) showed the best balance of mechanical and barrier properties. Additionally, films prepared from the cutin solutions at pH 12 with glycerol (20%) exhibited good mechanical performance and high solubility, suitable for specific applications. Full article

Plant-based food systems increasingly rely on heat-induced gelation of protein–starch mixtures, yet no focused synthesis has linked legume protein composition to mixed gel structure and function. This review critically analyses heat-induced gelation mechanisms in legume protein–starch systems, using the legumin-to-vicilin (L:V) ratio and starch origin as integrating design parameters. Legume storage proteins range from legumin-rich faba bean and Lupinus angustifolius, which form dense, disulfide-stabilised networks with high storage moduli, to vicilin-dominated mung bean, which produces weaker gels reliant on starch reinforcement. Pulse starches, characterised by high amylose content (24–45%), C-type crystallinity, and rapid amylose retrogradation upon cooling, act as a parallel gel-forming phase whose contribution scales inversely with protein network strength. Four protein–starch interaction modes, namely segregative phase separation, water competition, granule filler effects, and molecular complexation, jointly determine microstructure and rheological behaviour. A three-axis compositional framework defined by the L:V ratio, starch amylose content, and protein-to-starch ratio maps the gel design space. Variables favouring plant-based meat analogue performance, including high elastic modulus, yield stress, and hardness, are systematically opposed by dysphagia food requirements, including low yield stress, adequate lubrication, and soft fracture. This demonstrates that both application domains traverse the same compositional space in opposite directions. Critical research gaps include chickpea and lentil performance in meat analogue systems, mechanistic modelling of protein-matrix-mediated starch digestibility, and retrogradation kinetics during food storage. Full article

As global ecosystems and food systems face unprecedented anthropogenic and climatic challenges, there is a demand for an integrated understanding of biological systems. Proteomics has emerged as a definitive approach offering a direct view of the molecular phenotype, yet it is traditionally separated into plant and animal disciplines. With recent advances in mass spectrometry (MS) and bioinformatics tools, this prospective review proposes that combining a One Health proteomics approach with deep-learning data analysis can revolutionize global food security, animal productivity, and ecosystem health by uncovering proteoform signatures that drive resilience across life. The potential of a unified One Health proteomic framework, highlighting major developments, including 4D proteomics, Data-Independent Acquisition (DIA), and single-cell resolution, and emphasizes their capacity to resolve the complex proteoform landscape across kingdoms. Review emphasizes the applications of proteogenomics as a cross-disciplinary tool to improve genome annotations, explain evolutionary differences, discover biomarkers in animals and resolve complex signaling networks in plants under stress. Nevertheless, contemporary proteogenomics methods still show limitations in their ability to comprehensively resolve proteoforms due to the fact that the use of peptide-based approaches makes it difficult to fully appreciate the post-translational modifications specific to each protein isoform. We show that One Health proteomics will provide a transformative roadmap for deciphering the functional proteoform signatures that underpin resilience across the tree of life. Full article

Egon Steinmann’s industrial architecture represents a significant yet insufficiently researched contribution to the development of post-war industrial architecture in Croatia. This paper examines his industrial projects designed between 1947 and 1965 within the context of post-war industrialization and modernization in socialist Yugoslavia. Based on archival documents, historical photographs, field observations, and comparative analysis, the paper first identifies Steinmann’s broader industrial work and then examines six selected industrial complexes in Zagreb. The case studies are compared in terms of their urban context, spatial organization, structural systems, production logistics, daylighting strategies, and architectural expression, highlighting differences between heavy industrial facilities and food-processing plants. A comparison of historical and contemporary orthophotos is further used to evaluate the long-term spatial transformation and adaptability of these industrial sites. The findings demonstrate that Steinmann’s designs were characterized by rational planning, large-span and flexible structures, integration of technological and transport requirements, and the capacity for phased expansion. The continued industrial use and preservation of many of these complexes confirm the lasting value of his architectural and planning concepts, contributing to a broader understanding of Croatian industrial architecture and socialist industrial modernism of the 1950s and 1960s. Full article

Flow-cell ultrasonication of gelatinized rice flour slurries alters cultivar-dependent water solubility, viscosity, and retrogradation of pregelatinized rice flour, properties important for plant-based beverages and convenience foods. We tested whether cultivar-level composition descriptors, amylose, protein, and fiber, can represent cultivar-associated variation in ultrasonication responses while separating process-only prediction, within-domain cultivar representation, and unseen-cultivar transfer. Six rice cultivars were processed across nine amplitude-time combinations and two slurry concentrations. Water solubility index, apparent viscosity at a shear rate of 50 s⁻¹, and setback viscosity were modeled using ElasticNet, partial least squares regression, support vector regression, random forest, and extreme gradient boosting. Three input formulations were compared: process variables alone, process variables plus composition descriptors, and process variables plus cultivar identity. Repeated nested group cross-validation showed insufficient process-only prediction and substantial improvement from composition descriptors. Within-domain validation showed comparable composition-descriptor and cultivar-identity performance under nonlinear algorithms. However, because cultivar identity is undefined for absent cultivars, leave-one-cultivar-out transfer of the composition-descriptor model remained uncertain. Cross-fitted Shapley additive explanations showed predictions used process and composition variables. For the validated cultivar-process domain, this approach can screen cultivar-process combinations for beverage and convenience-food applications, but replacing categorical source identifiers with continuous descriptors requires explicit transfer validation. Full article

The increasing interest in plant-based diets has driven the demand for sustainable legumes such as lupins. However, their broader utilization is limited by the presence of quinolizidine alkaloids (QAs), secondary metabolites toxic to human health. Despite severe health risks, European legislation lacks harmonized maximum levels, necessitating comprehensive market surveillance. This study evaluates the occurrence of 14 specific QAs across 28 commercial samples collected from the Italian market using a validated LC-MS/MS method. Concurrently, the impact of a laboratory-scale debittering process was examined on a subset of eight dried seed samples to monitor toxin reduction efficiency. The total alkaloid content exhibited significant variability across food categories. Dried lupins samples showed the highest concentration (mean: 13,676 mg/kg), whereas lower levels were detected in lupin flours (mean: 253 mg/kg), brined lupins (mean: 86.1 mg/kg), and ready-to-use products (mean: 70.3 mg/kg), with lupanine being the predominant alkaloid across most matrices. Data on finished lupin-based products confirm the efficacy of industrial processing techniques in significantly reducing the alkaloid content. In parallel, laboratory debittering process demonstrated high QA reduction efficiency, ranging between 94% and 99%. Nevertheless, if initial QA levels were high, most of the debittered lupin seeds still retained residual alkaloid levels exceeding commonly accepted safety thresholds. This highlights the importance of establishing harmonized regulatory limits within the European Union and implementing continuous analytical monitoring programs, both at the field level and on commercial products, to guarantee consumer safety. Full article

Stilbene-type compounds are vital plant secondary metabolites that are classified under polyphenols and generally exhibit significant biological activities, as well as potential health benefits. These compounds, prevalent in food sources and medicinal plants, are recognized for their complex structures and their roles in plant defense mechanisms against environmental stressors. Despite their beneficial properties, the natural stilbenes face limitations related to their bioavailability and solubility, highlighting the need for chemical modifications to enhance their therapeutic efficacy. Studies have focused on structural modifications of the stilbene scaffold, including the introduction of carbon-based fragments, aiming to improve the compounds’ stability, selectivity, and overall biological activities. The development of stilbene analogues through chemical modifications not only expands the library of valuable stilbene-type compounds but also holds promise for new therapeutic applications in combating chronic diseases. This review summarizes current knowledge on the sources, biological activities, and chemical modifications of stilbene compounds, emphasizing their potential in healthcare and nutrition. Full article

Active packaging systems have emerged as a promising strategy to control microbial spoilage without direct incorporation of preservatives into food matrices. In this context, this study evaluated bacterial nanocellulose (BNC) as a nanostructured carrier for vapor-phase delivery of natural antifungal compounds in bread preservation. Cinnamaldehyde (CIN), cinnamon extract and clove extract were screened against Aspergillus niger, Penicillium chrysogenum, and Rhizopus microsporus using minimum inhibitory concentration (MIC) and inverted halo assays. CIN demonstrated complete fungal inhibition at 0.19% (v/v), corresponding to approximately 2.0 mg/mL, outperforming plant extracts, which exhibited limited and concentration-dependent activity. When incorporated into BNC at a 1:1 ratio (50% reduced loading), CIN maintained inhibition halos comparable to the free compound, indicating effective release and preserved bioavailability. The performance of the system was further evaluated in a bread model using a non-contact active packaging approach. Fungal growth in control samples was detected by day 6 (>10⁵ CFU/g), while incorporation of plant extracts into BNC delayed spoilage to day 9 (≈50% shelf-life extension). In contrast, breads treated with CIN, either free or BNC-incorporated, showed no detectable fungal growth throughout 21 days of storage, corresponding to a shelf-life extension of at least 15 days. These results demonstrate that antifungal efficacy in vapor-phase systems depends primarily on the intrinsic potency of the active compound, while BNC acts as an effective carrier matrix that promotes sustained retention and functional availability of CIN. The use of BNC-based active packaging for cinnamaldehyde delivery represents a promising clean-label strategy to control fungal spoilage and extend the shelf life of bread without direct incorporation into the food matrix. Full article

The aim of this study was to evaluate the possibility of using rapeseed protein–fiber concentrate (RPFC) as a functional ingredient for wheat pasta fortification, with emphasis on dough rheology, gel-like network formation, microstructure, and cooking quality. For this purpose, five formulations of rigatoni pasta were produced by partially substituting wheat flour with 0, 5, 10, 15, and 20% RPFC. Dough rheological behavior was assessed by frequency sweep and creep–recovery tests, while mixing and pasting behavior was evaluated using the Mixolab device. Microstructure was analyzed by scanning electron microscopy (SEM), and pasta technological and chemical parameters were determined using standard methods. All dough systems exhibited viscoelastic, gel-like behavior characterized by the dominance of the storage modulus (G’) over the loss modulus (G”), confirming the formation of a structured gluten-based network. Moderate RPFC incorporation (5–15%) enhanced G′, indicating reinforcement of the continuous protein–starch gel matrix and improved structural integrity and deformation resistance. Mixolab results showed a significant increase in water absorption and dough stability with RPFC addition, reflecting improved hydration and strengthening of the gel-forming protein network. SEM observations confirmed the development of a more compact and continuous starch–protein gel system, associated with reduced stickiness and improved structural cohesion. However, higher RPFC levels (15–20%) disrupted the continuity of the gel network, leading to increased cooking losses (8.8–10.4%), higher fracturability, and reduced firmness of cooked pasta. According to the data obtained, RPFC represents a promising functional protein ingredient for gel-like food systems such as cereal-based products, particularly pasta. These findings offer feasible formulation strategies and support its use as a sustainable, high-quality plant protein ingredient in pasta production. Full article

Consumption trends have shifted towards added-value, natural, less-processed, and more nutritious foods. Key factors shaping these trends include animal welfare, sustainability, globalization, cultural influences, socio-demographics, food safety, health, and nutrition. This structured and narrative review, following a systematic approach, analyzes future trends in food consumption, considers preclinical and clinical studies, and examines related industrial challenges. A comprehensive search across Scopus, Web of Science, and Google Scholar was conducted, including original articles and reviews on food consumption trends or industrial processes, using Boolean operators. Potential gaps and biases of the analyzed articles were also included. Of 8742 articles, 58 studies were included. It was found that animal welfare has led consumers to adopt plant-based alternatives, protein, and more sustainable food consumption. Rising health awareness has led to the development of personalized nutrition, functional, and nanoparticle-encapsulated nutrient-based foods. Physiologically, trends indicate improvements in body weight, glycemic control, and lipid profiles, whereas emerging formulations show promise in enhancing cognitive function and nutrient bioavailability. Industrial challenges include refining and scaling up new technologies, encouraging sustainable production practices, ensuring food safety, fulfilling consumer demands, and developing safe, nutritious, and functional foods. Compliance with global health regulations should be prioritized. Continued multidisciplinary research is essential to understand the impact of emerging food trends on consumer health. Full article

Background: This study examined the associations of dietary animal (AP) and plant protein (PP) with all-cause mortality in an Italian population and assessed the potential effect modification by sex, smoking status, and overweight/obesity (defined as BMI ≥ 25 kg/m²). Methods: This longitudinal population-based study included 1350 adults (50.2% females), aged 40–74 years, recruited between 1991 and 1995, who were followed for all-cause mortality through the regional mortality registry until 2015. Dietary data were collected using a food frequency questionnaire, and protein composition was analysed within a compositional data analysis framework, modelling the balance of AP and PP within the overall macronutrient composition. The associations of protein balances with all-cause mortality were estimated using Cox proportional hazards models adjusted for potential confounders. Effect modification was evaluated through stratified analyses. Results: During follow-up, 405 deaths occurred. A greater AP relative to other macronutrients was associated with higher mortality overall (hazard ratio (HR): 1.37; 95% confidence interval (CI): 1.00–1.87) and in males (HR: 1.57; 95% CI: 1.05–2.33). In stratified analyses, these associations were restricted to ever smokers overall (HR 2.06, 95% CI 1.32–3.20), males (HR 1.90, 95% CI 1.18–3.06), females (HR 3.29, 95% CI 1.03–10.54), and to participants with normal weight (HR 1.91, 95% CI 1.07–3.41). No overall association was observed for PP. Among females, PP was associated with lower mortality in those with normal weight. Conclusions: The associations between AP and PP and mortality differed by sex, smoking status, and adiposity, supporting more tailored dietary recommendations. Full article

Bitter phytochemicals, including alkaloids, terpenoids, and bitter glycosides, are abundant in medicinal food plants and exhibit well-documented anti-inflammatory, hypoglycemic, and other bioactivities relevant to human health. However, the inherent bitterness of these compounds presents a significant sensory barrier to patient compliance and limits their application as functional food ingredients. This review provides a comprehensive and interdisciplinary synthesis of current knowledge on bitter compounds in medicinal food plants, integrating perspectives from phytochemistry, molecular pharmacology, and sensory science. We summarize the major chemical classes of bitter phytochemicals, critically evaluate methods for their isolation and identification—from classical sensory-guided fractionation to modern computational approaches such as molecular docking and metabolomics—and analyze three principal strategies for bitterness regulation: physical removal, biological transformation, and sensory modulation (including molecular inclusion and TAS2R receptor blocking). We also briefly touch upon the extraoral expression of TAS2Rs and there suggested links to local immune responses and metabolic regulation, noting that this may be relevant to the concept of “taste–bioactivity homology.” The review further highlights ongoing challenges, such as the identification of unknown bitter compounds and the lack of standardized sensory evaluation systems, and outlines possible directions for improving bitterness analysis and regulation in medicinal food plants. Full article

Young barley, derived from the early vegetative stage of Hordeum vulgare L., constitutes a plant-based functional ingredient whose phytochemical profile differs markedly from that of mature grain. Two principal commercial forms exist—dried grass powder and juice-derived products—differing in matrix composition and bioactive compound concentration. This narrative review critically evaluates the current knowledge on the phytochemical composition, biological activity, and translational relevance of young barley preparations considered as a functional plant food. The phytochemical spectrum is dominated by C-glycosyl flavones, particularly saponarin and lutonarin, alongside phenolic acids, chlorophylls, enzymatic antioxidants, vitamins, and minerals. Experimental evidence implicates the modulation of redox homeostasis, inflammatory signaling, and metabolic regulators as the primary biological mechanisms. In vitro studies additionally demonstrate antiproliferative activity in human cancer cell lines and immunomodulatory properties mediated by polysaccharide-rich fractions, extending the biological profile of young barley beyond classical antioxidant activity. Although preclinical models consistently demonstrate antioxidant and metabolic effects, high experimental doses and limited preparation standardization restrict the direct extrapolation to human supplementation contexts. Available clinical trials suggest modest improvements in selected lipid, glycemic, and oxidative stress markers; yet, most are small in scale and brief in duration. Agronomic variables including fertilization strategy and soil composition represent additional, underappreciated sources of phytochemical variability and safety concern. Overall, the current evidence supports the biological plausibility of young barley as a functional plant food; yet, the clinical data remain preliminary. Future research should prioritize preparation standardization, dose–response characterization, and agronomic transparency to strengthen translational reliability. In conclusion, young barley preparations represent a biologically plausible functional plant food ingredient with preliminary clinical support, pending confirmation from adequately powered, standardised randomised controlled trials. Full article