Search Results (695)

The deposition of volcanic ash in areas affected by erupting volcanoes can contaminate the soil with heavy metals, thereby jeopardizing food security and public health. This study focused on the use of compost for the bioremediation of this type of contaminated soil and on evaluating the effectiveness of this remediation technique in a horticultural crop. To this end, composts made from organic waste generated in the areas with volcanic-ash-affected soil, such as crop residues, cow manure, and cheese whey, were used. The design and optimization of the composting process for these wastes were described using three piles with the same proportion of crop residues and cow manure but different doses of whey (pile 1: without whey, pile 2: whey diluted with water (1:2 (v:v)); and pile 3: with undiluted whey) and by monitoring the evolution of physicochemical and biological parameters throughout the compositing process. The effectiveness of the composts obtained for soil remediation was evaluated by assessing the physiological response of a lettuce crop in pots. Five treatments were used: control soil without fertilization, inorganic fertilization, and the three composts obtained. The main agronomic properties of the soil and heavy metal availability were measured, along with the physiological and chemical parameters of the lettuce, including growth and macronutrient and heavy metal content. The results obtained in the composting experiment showed that the addition of cheese whey only affected the rate of organic matter degradation and the salt content of the final composts, without negatively affecting the stability and humification of their organic matter or their plant nutrient content. In the pot experiment, all composts improved soil fertility and reduced the availability of Ni, As, Cd, and Pb, but this did not consistently reduce uptake into lettuce, except in the case of Pb. Therefore, it is advisable to adjust the compost application rate and optimize crop selection to minimize the impact of heavy metals on the food chain, thereby ensuring safe production. Full article

Nanocoating technology has emerged as a transformative strategy for enhancing the functional properties of food materials, packaging substrates, and food contact surfaces. This review explores the role of biopolymers as coating materials in nanocoating applications, with a particular focus on the food sector. Inorganic nanomaterials such as silver, titanium dioxide, zinc oxide, and silicon dioxide have been extensively studied for their antimicrobial, photocatalytic, and barrier-enhancing properties; however, concerns regarding toxicity and regulatory compliance continue to limit their direct food contact applications. Biopolymer-based nanocoatings present a safer and more sustainable alternative, offering biodegradability, biocompatibility, and GRAS (Generally Recognized as Safe) status. Key application areas reviewed include edible coatings for fresh and minimally processed fruits, vegetables, meat, cheese, and mushrooms; nanocoating of paper-based and polymeric packaging materials to improve gas barrier, mechanical, moisture resistance, and antimicrobial properties; nanocoating of glass or metal containers and active packaging systems, and nanocoating of food contact surfaces to prevent biofouling and microbial contamination. Recent studies confirm that biopolymer-based nanocoatings, particularly those based on chitosan, cellulose nanofibers, and alginate, can significantly extend shelf life, reduce weight loss, retard oxidation, and maintain sensory quality. Migration of nanomaterials from coatings into food systems is identified as a key safety concern. Challenges including scalability, coating durability, substrate compatibility, and incomplete toxicological profiling are critically discussed. This review underscores the need for standardized testing protocols, comprehensive regulatory frameworks, and continued research into durable, food-grade biopolymer nanocoatings as viable replacements for conventional synthetic coating systems in food preservation and packaging. Full article

Artisanal raw milk cheeses harbour complex microbial communities that drive cheese making and shape sensory quality. Previous work on Idiazabal cheese identified rennet as a major microbial source, although all reservoirs contributed to varying degrees. However, their impact in terms of enzyme-encoding genes related to technological quality of cheese remained unexplored. Building on that, this study draws on metagenome-assembled genomes (MAGs) from cheeses and dairy environments to comprehensively identify enzyme-encoding genes involved in key biochemical processes. In cheese MAGs (Lacticaseibacillus paracasei), protease-encoding genes were dominated by ATP-dependent metalloproteases (M41), carbohydrate-active enzyme-encoding genes (CAZymes) by glycoside hydrolases (GH) and glycosyltransferases (GT), while esterase, lipase, and related-enzyme-encoding genes were restricted to sparse ‘GDXG’, type-B and esterase D families. Dairy environments emerged as major reservoirs of enzyme-encoding genes, with notable differences among sample types (p ≤ 0.001). The richest sources of protease-encoding genes were grass (610 genes), linked primarily to Pantoea agglomerans, and rennet (318), mainly related to Basfia sp. and Moraxella sp., dominated by metalloproteases (M23, M38) and serine proteases (S15). The largest reservoirs of CAZyme-encoding genes were food contact surfaces (1550), associated mainly with Salinisphaera sp. and Dietzia sp., and rennet (1505), related to, e.g., Bacteroides pyogenes, Alloprevotella sp., and Lentilactobacillus buchneri. Food contact surfaces were also the richest source of esterase, lipase and related-enzyme-encoding genes (1209), mainly linked to Dietzia sp., Corynebacterium sp., and Brevibacterium aurantiacum. Similarly, aroma-related enzyme-encoding genes (e.g., oppA, pepA, GH13, esterase D) were consistently detected in environmental matrices. These results provide novel insights into dairy microbiomes as functional reservoirs of aroma precursors, revealing their relevance for artisanal PDO cheese production and future biotechnological applications. Full article

Kefiran is a bioactive exopolysaccharide produced by kefir grains, whose synthesis is strongly influenced by culture medium composition. In this study, cheese whey was evaluated as an alternative fermentation substrate for kefiran production, and the effect of supplementation with fermentable sugars (glucose, galactose, and lactose) and casein was assessed under controlled conditions. Kefir grains were cultivated in whey- and milk-based media, and kefiran production was quantified using an anthrone-based method, while grain growth and carbohydrate consumption were monitored. Supplementation with sugars and casein reduced kefiran production by up to 34.6% and did not improve yield, whereas unsupplemented whey supported the highest kefiran concentration (86.9 ± 3.7 mg/L), comparable to that obtained in semi-skimmed milk (84.0 ± 3.0 mg/L). The recovered polysaccharide was characterized by Fourier-transform infrared spectroscopy (FTIR), proton nuclear magnetic resonance spectroscopy (¹H NMR), X-ray diffraction (XRD), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC), showing structural and physicochemical properties comparable to kefiran obtained from semi-skimmed milk. These results indicate that whey constitutes a feasible and simple fermentation medium for kefiran production, and that increased medium complexity does not necessarily improve process performance. Full article

Podliveni cheese is a traditional fresh cheese produced in Serbia, typically made from fresh cow’s milk. Donkey milk is recognized for its nutritional benefits, particularly its hypoallergenic properties; however, its use in cheese production is partially limited due to its specific protein composition and low casein content. In addition, information in the scientific literature regarding its application in cheese production remains limited. In this study, Podliveni cheese was produced from raw cow’s milk, while in a second experimental group, 30% milk from autochthonous Balkan and Banat donkey breeds was added to obtain a value-added Podliveni cheese. The selected proportion (30%) was based on previous studies using lower inclusion levels (10% and 20%), which demonstrated measurable but limited effects on cheese properties. The technological production process was identical in both groups and is described for each type of cheese. Microbiological parameters analyzed included total lactic acid bacteria (LAB), Enterobacteriaceae, Escherichia coli, coagulase-positive staphylococci (CPS), Salmonella spp., and Listeria monocytogenes. Sensory analysis was conducted using a five-point hedonic scale with a panel of 21 participants (male and female, aged 20–60 years). The following chemical composition parameters were also evaluated: dry matter, fat content, fat in dry matter, fat-free dry matter, protein, ash, pH, and salt. The content of essential minerals and trace elements was determined, including Ca, P, Na, K, Mg, Zn, Cu, Fe, and the Ca/P ratio. The addition of donkey milk significantly affected curd formation, which required six times longer compared to cheese produced exclusively from raw cow’s milk. Furthermore, the inclusion of donkey milk reduced cheese yield and resulted in increased whey separation during storage, indicating reduced water-holding capacity. No statistically significant differences were observed in microbiological parameters, and pathogenic bacteria (Salmonella spp. and Listeria monocytogenes) were not detected in either cheese. No significant differences were observed in most sensory attributes, except for texture. Conversely, the inclusion of donkey milk significantly affected the majority of chemical parameters and the mineral composition of the cheese. The addition of donkey milk resulted in a significant decrease (p < 0.05) in fat, fat in dry matter, fat-free dry matter, Ca, P, K, Zn, Cu content and the Ca/P ratio, while a significant increase (p < 0.05) was observed in dry matter, protein, salt, Na, Mg, and Fe content. The incorporation of donkey milk represents an innovative approach that expands the range of traditional cheeses without compromising the absence of tested pathogenic bacteria and preserving traditional production practices, simultaneously offering new value-added products. Further research is required to better understand the health benefits associated with the inclusion of donkey milk in cheese production. This study contributes to expanding knowledge on the use of donkey milk and supports the conservation of autochthonous breeds and the improvement of human health. Full article

N-Glycolylneuraminic acid (Neu5Gc) is a non-human sialic acid present in mammalian tissues and certain dairy products. Although humans cannot synthesize Neu5Gc, it can be metabolically incorporated from dietary sources, potentially leading to the generation of anti-Neu5Gc antibodies, and has been associated with chronic inflammatory responses. While Neu5Gc distribution has been extensively studied in red meat, its presence in processed dairy products remains insufficiently characterized. In this pilot study, nano ultra-high-performance liquid chromatography coupled with electrospray ionization–tandem mass spectrometry (nano-UHPLC–ESI–MS/MS) was used for qualitative characterization of Neu5Gc-containing N-glycans in two commercially available cheese products. Neu5Gc-positive N-glycans were identified in reduced-fat sharp cheddar cheese (CHE), whereas such structures were not observed in processed cheddar cheese slices (SLI). These findings suggest that dairy processing and formulation parameters may influence glycan composition and Neu5Gc identification in cheddar cheese. Further studies using quantitative approaches and a broader range of dairy matrices are warranted to elucidate how processing-related factors affect Neu5Gc availability and its potential implications for diet-associated inflammation. Full article

Background: Intraoral scanning (IOS) errors seldom originate from a single-point failure; instead, they arise from interactions among hardware performance, reconstruction software, and operator-dependent acquisition behaviors. James Reason’s layered defense (Swiss-cheese) model provides a systems-oriented lens to trace how residual vulnerabilities can propagate into clinically relevant surface distortions. Objectives: To quantify within-scanner precision of IOS under repeatability conditions in a controlled in vitro setting and to propose a Reason-based framework that maps defensive layers, barriers, and residual failure modes along the IOS workflow. Methods: A controlled in vitro design was implemented to minimize clinical confounders. A standardized partially edentulous maxillary reference specimen was scanned repeatedly with three IOS systems under fixed environmental conditions using a standardized scanning strategy. Within each IOS, precision was quantified from repeated scans using surface deviation metrics, including root mean square (RMS) deviation, percentile-based dispersion, and the percentage of points within a predefined tolerance band. Residual vulnerabilities were organized into a systems-oriented error framework by defensive layer (hardware, software/processing, and acquisition/operator) and workflow stage (pre-scan preparation, acquisition, reconstruction/registration, and export/verification). Results: Deviation-based precision metrics revealed scanner-specific dispersion patterns, including differences in RMS magnitude and tail behavior (percentile spread), suggesting scanner-specific patterns of residual distortion under the tested conditions. Tolerance-based metrics further showed that threshold selection materially influences interpretability and perceived clinical relevance. In vitro IOS precision assessed under repeatability conditions should be interpreted as an emergent output of multiple interacting defensive layers rather than as the isolated performance of a single component. Coupling deviation-based precision metrics with Reason’s layered defense model yields a clinically actionable framework for quality control, helping anticipate where residual risk is most likely to accumulate and where mitigation checkpoints can be implemented. Conclusions: In vitro IOS repeatability should be interpreted as an emergent output of multiple interacting defensive layers rather than the isolated performance of a single component. Coupling repeatability metrics with Reason’s layered defense model supports a framework for quality-oriented interpretation, helping anticipate where residual risk is most likely to accumulate and where mitigation checkpoints can be implemented. Full article

Dairy foods—particularly cheeses produced from raw or minimally processed milk—remain vulnerable to hazards such as Listeria monocytogenes, where delayed laboratory confirmation can expand recalls, increase food waste, and delay outbreak containment. This study proposes a veterinary-aware digital traceability framework that embeds herd health data, milk-quality testing, and inspection outcomes directly into batch-level EPCIS event records. By representing veterinary public health controls as structured, machine-actionable traceability elements, the framework enables automatic logging of mandatory control points, systematic compliance verification, and rule-based risk state transitions within standard EPCIS infrastructures. Using regulation-consistent dairy simulations modeling delayed Listeria detection during maturation, we evaluate the operational impact of event-level causal traceability within the proposed architecture. Compared with conventional time-window recall strategies, provenance-based trace-forward queries reduced recall scope under the evaluated synthetic scenarios. Integrating structured veterinary controls into EPCIS-based traceability systems supports automated regulatory evidence generation and more targeted recall decisions, contributing to improved auditability and reduced food waste in dairy supply chains. Full article

Background/Objectives: Micronutrient malnutrition, particularly deficiencies in calcium, vitamin D, iron, zinc, and iodine, remains a significant public health issue among school-aged children in Morocco. Processed cheese, such as “The Laughing Cow” (TLC), has potential as a vehicle for fortification due to its widespread consumption and accessibility. This study aimed to evaluate the impact of fortified TLC on micronutrient intake and adequacy relative to the Recommended Dietary Allowances (RDA), among Moroccan children aged 6–12 years, and to explore differences in effects by socioeconomic status (SES). Methods: Data from the Moroccan Household Budget Survey (2013–2014) included 9266 children (39.4% TLC consumers). Dietary intake was assessed using 24 h recalls, and nutrient composition was analyzed using Ciqual 2020 tables and specialized software. Fortification scenarios were modelled to estimate potential impacts on micronutrient intake and compliance with RDAs. Results: Under the modelling scenarios, consumption of one portion/day of fortified TLC significantly improved RDAs compliance for iron, iodine, and zinc (p < 0.05). There was also an increase in RDA compliance for calcium and vitamin D, but differences were not significant. The impact of fortification on micronutrient intake and RDA compliance increased with socioeconomic status. Consumers of more than one portion/day showed the highest compliance with RDAs (p < 0.001). Fortification effects were consistent across age subgroups. Conclusions: Fortifying processed cheese represents a feasible strategy to address micronutrient deficiencies among Moroccan schoolchildren. This study highlights the potential of targeted fortification programmes to improve public health outcomes, particularly in vulnerable populations. Further research is needed to optimize fortification approaches and ensure sustainability. Full article

Cheese whey, a byproduct of the dairy industry, has a high organic load and nutrient availability, associated with parameters such as chemical oxygen demand (COD), total nitrogen (TN) and total phosphorus (TP), representing an environmental problem when improperly disposed, and even considering the traditional biological wastewater treatment (secondary treatment), a polishing step (tertiary treatment) could be required in order to meet legislation parameters of discharge in water bodies. This study evaluated the efficiency of co-cultivation between the microalga Tetradesmus obliquus and the yeast Saccharomyces cerevisiae during the tertiary (advanced) treatment of dairy effluent. The process was operated in batch mode to optimize the COD:N ratio and, subsequently, in semicontinuous mode applying the volumetric replacement rates (VRRs) of 40% and 60%. In the batch stage, the COD:N ratio of 20 stood out as the most balanced in terms of nutritional requirement, achieving removal rates of 85.49% for COD, 96.23% for total Kjeldahl nitrogen (TKN), and 100% for TP. In the semicontinuous system, a VRR of 40% optimized nitrogen (91.67%) and phosphorus (95.93%) recovery while COD was also removed (71.68%). The pH remained stable within the range of 7.0 to 7.5 at the end of the process, indicating self-buffering of the consortium. Biomass production reached 915 mg·L⁻¹ (dry cell weight) in batch operation mode and 720 mg·L⁻¹ in semicontinuous mode (VRR of 40%). The results confirmed that the T. obliquus and S. cerevisiae co-cultivation constitutes a stable and sustainable strategy for nutrient recovery during dairy wastewater treatment, aligning with the principles of circular bioeconomy. Full article

Occupational safety analytics is increasingly moving toward data-driven methodologies; however, existing models often struggle to capture the multidimensional nature of accident causation. This study presents a multimodal Hybrid Transformer-LSTM framework for classifying occupational fatalities by jointly modeling unstructured narratives, cyclical temporal features, and regional spatial indicators. Utilizing a large-scale dataset of 14,914 OSHA fatality records, the proposed architecture leverages BERT-based embeddings for semantic extraction and Bidirectional LSTMs as non-linear pattern encoders for spatiotemporal context. Conceptually grounded in the Swiss Cheese Model, the framework treats different data modalities as proxies for distinct layers of system risk, ranging from proximal unsafe acts to environmental preconditions. Experimental results show that the multimodal architecture achieves an accuracy of 84.56%, representing a 5.33% gain over unimodal BERT baselines. To address the inherent “black-box” nature of deep learning, a SHAP-based explainability framework is incorporated to quantify the contributions of both textual tokens and environmental features to the model’s decision-making process. The results indicate that integrating narrative semantics with temporal and spatial context enhances discriminative performance and enables context-aware classification within a weakly supervised setting. By providing a scalable and interpretable classification framework, this study offers a data-driven decision-support approach for safety professionals and regulatory bodies seeking to implement evidence-based risk management strategies in high-risk industrial sectors. Full article

The effect of cold smoking on the physicochemical, microbiological, and aromatic properties of Formaella-type cheese has not been previously investigated. In this study, experimental Formaella-type hard cheeses (≤38% moisture) were produced using a multistep high-temperature cooking process and subjected to weak (20 min) and intense (60 min) cold smoking, alongside an unsmoked control. Cheeses were analyzed before and after smoking and during refrigerated storage (up to 90 days). Smoking significantly influenced pH, water activity, and colour parameters, with intensively smoked cheeses exhibiting lower pH, reduced lightness (L*), and increased redness (a*) and yellowness (b*). Microbiological analyses revealed low viable counts across all samples, attributed to severe cooking steps and vacuum storage. Smoking, particularly at high intensity, significantly reduced total mesophilic counts and enterococci, while Enterobacteriaceae, staphylococci, yeasts, and moulds were not detected after manufacture. The dominant microbiota consisted mainly of lactic acid bacteria, identified by MALDI-TOF MS, including Enterococcus durans, Ent. faecium, Leuconostoc lactis, Leuconostoc mesenteroides, Streptococcus thermophilus, Lacticaseibacillus rhamnosus, and Lactobacillus curvatus. Headspace-SPME-GC-MS analysis identified 75 volatile compounds, with free fatty acids, ketones, aldehydes, and lactones as the predominant groups. Smoking introduced characteristic phenolic and furan derivatives associated with smoky aroma. Overall, smoking intensity modulated microbial dynamics and aroma development without compromising microbiological quality. Full article

The expansion of the global agri-food industry has led to the generation of large volumes of processing by-products that, although traditionally treated as waste, represent valuable sources of bioactive phytochemicals with potential for sustainable valorisation. This review critically examines the integration of fruit, vegetable, cereal, and dairy processing side streams into functional dairy products. Particular attention is given to recent advances in green and emerging extraction technologies, including ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction, with emphasis on their efficiency, environmental performance, and effects on the stability and recovery of phytochemicals. The review also discusses the health-related properties of these bioactive compounds, including antioxidant, anti-inflammatory, and metabolic regulatory effects, in relation to their incorporation into milk, yogurt, cheese, and ice cream matrices. In addition, key barriers to industrial implementation are assessed, including compound stability, sensory constraints, bioavailability, and current regulatory limitations. Beyond direct fortification, the review also considers broader valorisation pathways, such as the biotechnological production of microbial enzymes from agro-industrial biomass, as relevant strategies for supporting circularity. Overall, this review highlights how sustainable extraction approaches and functional dairy innovation can contribute to improving the nutritional value, resource efficiency, and circularity of the dairy sector. Full article

Background/Objectives: Sustainable food habits are essential for reducing the environmental impacts of a food system. We investigated food sustainability knowledge, attitudes, and food waste-related behaviours among Saudi adults and assessed their associations with socio-demographic characteristics and dietary choices, which are subjects that remain under-researched. Methods: A cross-sectional study was conducted among 855 Saudi adults (≥18 years) using convenience sampling. Data were collected using a validated online questionnaire assessing sustainability knowledge, attitudes, food waste behaviours, dietary choices, and socio-demographic characteristics. Descriptive statistics, chi-square tests, and linear regression analyses were performed using SPSS version 29. Results: Overall, 32% of the study population demonstrated adequate sustainability knowledge, 61% expressed positive attitudes towards food sustainability, and 45% demonstrated favourable food waste management. Women were more knowledgeable than men. Participants who possessed a better understanding of food sustainability consumed more vegetables, fruits, and bread and less processed meat. Those with a positive attitude towards food sustainability exhibited higher consumption of red meat, white meat, eggs, milk, yogurt, cheese, vegetables, fruits, bread, and sweet or savoury snacks. Meanwhile, individuals with better food waste behaviours demonstrated significantly lower consumption of legumes, fish, pasta, red meat, white meat, processed meat, eggs, milk, yogurt, cheese, fruits, bread, and sweet or savoury snacks. Conclusions: Saudi adults possess limited knowledge of sustainability and suboptimal food waste behaviours despite having relatively positive attitudes. These findings highlight opportunities for intervention. Public education, targeted campaigns, and media communication could enhance sustainability awareness and promote healthier, environmentally sustainable dietary patterns. Full article