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19 pages, 1835 KiB  
Article
Methods for Enhancing Energy and Resource Efficiency in Sunflower Oil Production: A Case Study from Bulgaria
by Penka Zlateva, Angel Terziev, Nikolay Kolev, Martin Ivanov, Mariana Murzova and Momchil Vasilev
Eng 2025, 6(8), 195; https://doi.org/10.3390/eng6080195 - 6 Aug 2025
Abstract
The rising demand for energy resources and industrial goods presents significant challenges to sustainable development. Sunflower oil, commonly utilized in the food sector, biofuels, and various industrial applications, is notably affected by this demand. In Bulgaria, it serves as a primary source of [...] Read more.
The rising demand for energy resources and industrial goods presents significant challenges to sustainable development. Sunflower oil, commonly utilized in the food sector, biofuels, and various industrial applications, is notably affected by this demand. In Bulgaria, it serves as a primary source of vegetable fats, ranking second to butter in daily consumption. The aim of this study is to evaluate and propose methods to improve energy and resource efficiency in sunflower oil production in Bulgaria. The analysis is based on data from an energy audit conducted in 2023 at an industrial sunflower oil production facility. Reconstruction and modernization initiatives, which included the installation of high-performance, energy-efficient equipment, led to a 34% increase in energy efficiency. The findings highlight the importance of adjusting the technological parameters such as temperature, pressure, grinding level, and pressing time to reduce energy use and operational costs. Additionally, resource efficiency is improved through more effective raw material utilization and waste reduction. These strategies not only enhance the economic and environmental performance of sunflower oil production but also support sustainable development and competitiveness within the industry. The improvement reduces hexane use by approximately 2%, resulting in energy savings of 12–15 kWh/t of processed seeds and a reduction in CO2 emissions by 3–4 kg/t, thereby improving the environmental profile of sunflower oil production. Full article
(This article belongs to the Special Issue Interdisciplinary Insights in Engineering Research)
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53 pages, 3243 KiB  
Review
Shaping Sustainability Through Food Consumption: A Conceptual Perspective
by Juta Deksne, Jelena Lonska, Lienite Litavniece and Tatjana Tambovceva
Sustainability 2025, 17(15), 7138; https://doi.org/10.3390/su17157138 - 6 Aug 2025
Abstract
The food consumption stage, the final step in the food supply chain (FSC), where food has already undergone resource-intensive processes, plays a central role in the transition to a sustainable food system. Consumers’ food choices and consumption practices directly influence food demand, production [...] Read more.
The food consumption stage, the final step in the food supply chain (FSC), where food has already undergone resource-intensive processes, plays a central role in the transition to a sustainable food system. Consumers’ food choices and consumption practices directly influence food demand, production methods, and resource use across the FSC. These factors affect global challenges such as overconsumption, malnutrition, hunger, and food waste (FW)—issues integral to the UN Sustainable Development Goals (SDGs). Therefore, this study aims to identify key aspects of the food consumption stage that influence the shift toward sustainability and to develop a conceptual framework to guide this transition. To achieve this, an integrative literature review (ILR), supported by bibliometric analysis and narrative review elements, was conducted to strengthen the conceptual foundation. The results reveal four central aspects: FW and its reduction, the need for dietary shifts, changes in consumer behaviour, and policy reform, highlighting the consumer and their behaviour as the central connecting element. Based on the findings, a framework was developed linking the identified problems with targeted solutions, which can be implemented through various tools that also act as drivers of change, enhancing sustainable food consumption, food system sustainability, and the achievement of global SDGs. Full article
17 pages, 2019 KiB  
Article
Sport Participation and Gender Differences in Dietary Preferences: A Cross-Sectional Study in Italian Adults
by Francesca Campoli, Elvira Padua, Michele Panzarino, Lucio Caprioli, Giuseppe Annino and Mauro Lombardo
Sports 2025, 13(8), 258; https://doi.org/10.3390/sports13080258 - 6 Aug 2025
Abstract
Background: The relationship between sports participation and food preferences in adults, as well as the influence of gender, is still unclear. Objective: The objective of this study was to investigate the association between sports participation and individual food preferences and to explore potential [...] Read more.
Background: The relationship between sports participation and food preferences in adults, as well as the influence of gender, is still unclear. Objective: The objective of this study was to investigate the association between sports participation and individual food preferences and to explore potential gender differences among sports participants in a large group of Italian adults. Methods: This cross-sectional study involved 2665 adults (aged ≥ 18 years) who lead normal lives and underwent a routine lifestyle and dietary assessment at a clinical centre specialising in nutrition, metabolic health, and lifestyle counselling in Rome. Participants completed an online questionnaire on food preferences (19 foods) and sports practice. Multivariate logistic regression models, adjusted for age, sex, and smoking, were used to assess associations. Results: Sports participation was defined as engaging in structured physical activity at least once per week and was reported by 53.5% of subjects (men: 60.1%; women: 49.0%; p < 0.0001). After adjustment, active individuals were significantly more likely to prefer plant-based drinks, low-fat yoghurt, fish, cooked and raw vegetables, fruit, whole grains, tofu, and dark chocolate (all p < 0.05) and less likely to prefer cow’s milk (p = 0.018). Among sport participants, males were more likely to prefer meat (general, white, red, processed) and eggs, while females preferred plant-based drinks. No significant gender differences were observed for dairy products, legumes, or fish. Differences in food preferences were also observed according to the type of sport, with bodybuilders showing higher preference for tofu and dark chocolate. The strongest associations were found in the 25–44 age group. Conclusions: Sports participation is independently associated with specific food preferences, characterised by greater preference for plant-based and fibre-rich foods, and gender differences in food choices persist even among active adults. These findings highlight the need to consider both sports participation and gender when designing nutritional interventions. Full article
(This article belongs to the Special Issue Enhancing Performance and Promoting Health Through Nutrition)
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11 pages, 1257 KiB  
Communication
Glutathione-Stabilized Copper Nanoclusters as a Switch-Off Fluorescent Sensor for Sensing of Quercetin in Tea Samples
by Xueqing Gao and Xuming Zhuang
Foods 2025, 14(15), 2750; https://doi.org/10.3390/foods14152750 - 6 Aug 2025
Abstract
Quercetin, a natural polyphenolic flavonoid with antioxidant and anti-allergic properties, is extensively found in foods and holds significant importance for human health. In this study, a simple switch-off fluorescent sensor based on copper nanoclusters (Cu NCs) was proposed for the sensitive determination of [...] Read more.
Quercetin, a natural polyphenolic flavonoid with antioxidant and anti-allergic properties, is extensively found in foods and holds significant importance for human health. In this study, a simple switch-off fluorescent sensor based on copper nanoclusters (Cu NCs) was proposed for the sensitive determination of quercetin. Glutathione acted as the reducing and protective agent in the synthesized process of Cu NCs via a facile, green one-pot method. As anticipated, the glutathione-capped Cu NCs (GSH-Cu NCs) exhibited favorable water solubility and ultrasmall size. The fluorescence property of GSH-Cu NCs was further enhanced with Al3+ ion through the aggregation-induced emission effect. When quercetin was present in the sample solution, the system exhibited effective fluorescence quenching, which was attributed to the internal filter effect. The GSH-Cu NCs/Al3+-based fluorescent sensor showed a good linear relationship to quercetin in the concentration range from 0.1 to 60 μM. A detection limit of 24 nM was obtained. Moreover, the constructed sensor was employed for the successful determination of quercetin in tea samples. Full article
(This article belongs to the Special Issue Development and Application of Biosensors in the Food Field)
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11 pages, 811 KiB  
Article
Activity Expression and Property Analysis of Codon-Optimized Polyphenol Oxidase from Camellia sinensis in Pichia pastoris KM71
by Xin Zhang, Yong-Quan Xu, Jun-Feng Yin and Chun Zou
Foods 2025, 14(15), 2749; https://doi.org/10.3390/foods14152749 - 6 Aug 2025
Abstract
Tea polyphenol oxidase (CsPPO) is a crucial enzyme involved in the production of tea and tea products. However, the recombinant expression of CsPPO in microorganisms is often hindered by challenges such as inclusion body formation and extremely low enzyme activity. In this study, [...] Read more.
Tea polyphenol oxidase (CsPPO) is a crucial enzyme involved in the production of tea and tea products. However, the recombinant expression of CsPPO in microorganisms is often hindered by challenges such as inclusion body formation and extremely low enzyme activity. In this study, the CsPPO gene (1800 bp) from Camellia sinensis cv. Yihongzao was cloned and 14.5% of its codons were optimized for Pichia pastoris expression. Compared to pre-optimization, codon optimization significantly enhanced CsPPO production in P. pastoris KM71, yielding a 42.89-fold increase in enzyme activity (1286.67 U/mL). The optimal temperature and pH for recombinant CsPPO were determined to be 40 °C and 5.5, respectively. This study demonstrates that codon optimization effectively improves the expression of plant-derived enzymes such as CsPPO in eukaryotic expression systems. Future research should explore the long-term stability of recombinant CsPPO and its potential applications in tea fermentation processes and functional food development. Full article
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14 pages, 982 KiB  
Article
Effectiveness of a Learning Pathway on Food and Nutrition in Amyotrophic Lateral Sclerosis
by Karla Mônica Dantas Coutinho, Humberto Rabelo, Felipe Fernandes, Karilany Dantas Coutinho, Ricardo Alexsandro de Medeiros Valentim, Aline de Pinho Dias, Janaína Luana Rodrigues da Silva Valentim, Natalia Araújo do Nascimento Batista, Manoel Honorio Romão, Priscila Sanara da Cunha, Aliete Cunha-Oliveira, Susana Henriques, Luciana Protásio de Melo, Sancha Helena de Lima Vale, Lucia Leite-Lais and Kenio Costa de Lima
Nutrients 2025, 17(15), 2562; https://doi.org/10.3390/nu17152562 - 6 Aug 2025
Abstract
Background/Objectives: Health education plays a vital role in training health professionals and caregivers, supporting both prevention and the promotion of self-care. In this context, technology serves as a valuable ally by enabling continuous and flexible learning. Among the various domains of health education, [...] Read more.
Background/Objectives: Health education plays a vital role in training health professionals and caregivers, supporting both prevention and the promotion of self-care. In this context, technology serves as a valuable ally by enabling continuous and flexible learning. Among the various domains of health education, nutrition stands out as a key element in the management of Amyotrophic Lateral Sclerosis (ALS), helping to prevent malnutrition and enhance patient well-being. Accordingly, this study aimed to evaluate the effectiveness of the teaching and learning processes within a learning pathway focused on food and nutrition in the context of ALS. Methods: This study adopted a longitudinal, quantitative design. The learning pathway, titled “Food and Nutrition in ALS,” consisted of four self-paced and self-instructional Massive Open Online Courses (MOOCs), offered through the Virtual Learning Environment of the Brazilian Health System (AVASUS). Participants included health professionals, caregivers, and patients from all five regions of Brazil. Participants had the autonomy to complete the courses in any order, with no prerequisites for enrollment. Results: Out of 14,263 participants enrolled nationwide, 182 were included in this study after signing the Informed Consent Form. Of these, 142 (78%) completed at least one course and participated in the educational intervention. A significant increase in knowledge was observed, with mean pre-test scores rising from 7.3 (SD = 1.8) to 9.6 (SD = 0.9) on the post-test across all courses (p < 0.001). Conclusions: The self-instructional, technology-mediated continuing education model proved effective in improving participants’ knowledge about nutrition in ALS. Future studies should explore knowledge retention, behavior change, and the impact of such interventions on clinical outcomes, especially in multidisciplinary care settings. Full article
(This article belongs to the Section Geriatric Nutrition)
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22 pages, 775 KiB  
Review
Bioactive Compounds, Technological Advances, and Sustainable Applications of Avocado (Persea americana Mill.): A Critical Review
by Amanda Priscila Silva Nascimento, Maria Elita Martins Duarte, Ana Paula Trindade Rocha and Ana Novo Barros
Foods 2025, 14(15), 2746; https://doi.org/10.3390/foods14152746 - 6 Aug 2025
Abstract
Avocado (Persea americana), originally from Mesoamerica, has emerged as a focus of intense scientific and industrial interest due to its unique combination of nutritional richness, bioactive potential, and technological versatility. Its pulp, widely consumed across the globe, is notably abundant in [...] Read more.
Avocado (Persea americana), originally from Mesoamerica, has emerged as a focus of intense scientific and industrial interest due to its unique combination of nutritional richness, bioactive potential, and technological versatility. Its pulp, widely consumed across the globe, is notably abundant in monounsaturated fatty acids, especially oleic acid, which can comprise over two-thirds of its lipid content. In addition, it provides significant levels of dietary fiber, fat-soluble vitamins such as A, D, E and K, carotenoids, tocopherols, and phytosterols like β-sitosterol. These constituents are consistently associated with antioxidant, anti-inflammatory, glycemic regulatory, and cardioprotective effects, supported by a growing body of experimental and clinical evidence. This review offers a comprehensive and critical synthesis of the chemical composition and functional properties of avocado, with particular emphasis on its lipid profile, phenolic compounds, and phytosterols. It also explores recent advances in environmentally sustainable extraction techniques, including ultrasound-assisted and microwave-assisted processes, as well as the application of natural deep eutectic solvents. These technologies have demonstrated improved efficiency in recovering bioactives while aligning with the principles of green chemistry. The use of avocado-derived ingredients in nanostructured delivery systems and their incorporation into functional foods, cosmetics, and health-promoting formulations is discussed in detail. Additionally, the potential of native cultivars and the application of precision nutrition strategies are identified as promising avenues for future innovation. Taken together, the findings underscore the avocado’s relevance as a high-value matrix for sustainable development. Future research should focus on optimizing extraction protocols, clarifying pharmacokinetic behavior, and ensuring long-term safety in diverse applications. Full article
(This article belongs to the Special Issue Feature Review on Nutraceuticals, Functional Foods, and Novel Foods)
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21 pages, 1442 KiB  
Article
Enzyme Modifications of Red Deer Fat to Adjust Physicochemical Properties for Advanced Applications
by Tereza Novotná, Jana Pavlačková, Robert Gál, Ladislav Šiška, Miroslav Fišera and Pavel Mokrejš
Molecules 2025, 30(15), 3293; https://doi.org/10.3390/molecules30153293 - 6 Aug 2025
Abstract
Red deer fat makes up approximately 7–10% of the animal’s weight and is not currently used. Regarding sustainability in the food industry, it is desirable to look for opportunities for its processing and use, not only in the food industry. The aim of [...] Read more.
Red deer fat makes up approximately 7–10% of the animal’s weight and is not currently used. Regarding sustainability in the food industry, it is desirable to look for opportunities for its processing and use, not only in the food industry. The aim of this study is the enzymatic modification of red deer fat, leading to modification of its physicochemical properties, and the study of changes in phase transitions of modified fat, its structure, color, and texture. Hydrolysis was performed using sn-1,3-specific lipase at different water concentrations (10–30%) and reaction times (2–6 h). The results showed that there was a significant decrease in melting and crystallization temperatures with an increasing degree of hydrolysis, which was confirmed by differential scanning calorimetry. FTIR spectra revealed a decrease in the intensity of the ester bonds, indicating cleavage of triacylglycerols. Texture analysis of the modified fats confirmed a decrease in hardness of up to 50% and an increase in spreadability. The color parameter values remained within an acceptable range. The results show that enzymatic modification is an effective tool for targeted modification of red deer fat properties, and this expands the possibilities of its application in cosmetic matrices and food applications as functional lipids. Full article
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17 pages, 3330 KiB  
Article
Valorization of Coffee Silverskin via Integrated Biorefinery for the Production of Bioactive Peptides and Xylooligosaccharides: Functional and Prebiotic Properties
by Thanongsak Chaiyaso, Kamon Yakul, Wilasinee Jirarat, Wanaporn Tapingkae, Noppol Leksawasdi and Pornchai Rachtanapun
Foods 2025, 14(15), 2745; https://doi.org/10.3390/foods14152745 - 6 Aug 2025
Abstract
Coffee silverskin (CS), a by-product generated during coffee roasting, contains high levels of xylan hemicellulose and protein, making it a promising substrate for functional ingredient production. This study developed an integrated bioprocess to simultaneously produce bioactive peptides and xylooligosaccharides (CS-XOS) from CS. Conventional [...] Read more.
Coffee silverskin (CS), a by-product generated during coffee roasting, contains high levels of xylan hemicellulose and protein, making it a promising substrate for functional ingredient production. This study developed an integrated bioprocess to simultaneously produce bioactive peptides and xylooligosaccharides (CS-XOS) from CS. Conventional alkaline extraction (CAE) under optimized conditions (1.0 M NaOH, 90 °C, 30 min) yielded 80.64 mg of protein per gram of CS and rendered the solid residue suitable for XOS production. Enzymatic hydrolysis of the extracted protein using protease_SE5 generated low-molecular-weight peptides (0.302 ± 0.01 mg/mL), including FLGY, FYDTYY, and FDYGKY. These peptides were non-toxic, exhibited in vitro antioxidant activity (0–50%), and showed ACE-inhibitory activities of 60%, 26%, and 79%, and DPP-IV-inhibitory activities of 19%, 18%, and 0%, respectively. Concurrently, the alkaline-treated CS solid residue (ACSS) was hydrolyzed using recombinant endo-xylanase, yielding 52.5 ± 0.08 mg of CS-XOS per gram of ACSS. The CS-XOS exhibited prebiotic effects by enhancing the growth of probiotic lactic acid bacteria (μmax 0.100–0.122 h−1), comparable to commercial XOS. This integrated bioprocess eliminates the need for separate processing lines, enhances resource efficiency, and provides a sustainable strategy for valorizing agro-industrial waste. The co-produced peptides and CS-XOS offer significant potential as functional food ingredients and nutraceuticals. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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15 pages, 1541 KiB  
Communication
Effect of Non-Thermal Treatments of Clear Apple Juice on Exogenous Pectinases
by Alberto Zavarise, Alema Puzović, Andres Felipe Moreno Barreto, Dario Pavon Vargas, Manfred Goessinger, Maja Mikulič Petkovšek, Massimiliano Rinaldi, Christian Haselmair-Gosch, Luca Cattani and Heidi Halbwirth
Beverages 2025, 11(4), 113; https://doi.org/10.3390/beverages11040113 - 6 Aug 2025
Abstract
Pulsed electric field (PEF) and high-pressure processing (HPP) are non-thermal treatments, developed to ensure preservation of food products whilst maintaining taste and valuable nutrients. In this study, we investigated their potential for the inactivation of 3 commercial exogenous pectinases (polygalacturonase, pectin transeliminase, pectin [...] Read more.
Pulsed electric field (PEF) and high-pressure processing (HPP) are non-thermal treatments, developed to ensure preservation of food products whilst maintaining taste and valuable nutrients. In this study, we investigated their potential for the inactivation of 3 commercial exogenous pectinases (polygalacturonase, pectin transeliminase, pectin esterase) commonly used in juice processing for clarification of juices. The inactivation of these enzymes after processing is mandatory by European law. Clear apple juice was treated with both non-thermal processing methods, as well as with thermal pasteurization as the standard method. For HPP, 3 pressures (250, 450, and 600 MPa) and different holding times (from 2 to 12 min) were tested. For PEF, 3 electric field intensities (10, 13, and 15 kV/cm) and different specific energy values (from 121 to 417 kJ/kg). Standard thermal pasteurization resulted in a complete inactivation of all tested pectinases. HPP treatment only showed marginal effects on polygalacturonase and pectin transeliminase at the highest pressure and holding times, which are beyond levels used in industrial settings. For PEF, dependence upon high electric field strength and specific energy values was evident; however, here too, the effect was only moderate at the levels attainable within the scope of this study. Assuming a continued linear relationship, usable results could be achieved in an industrial setting, albeit under more extreme conditions. Full article
(This article belongs to the Section Beverage Technology Fermentation and Microbiology)
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13 pages, 1165 KiB  
Article
Simulation of the Adsorption Bed Process of Activated Carbon with Zinc Chloride from Spent Coffee Grounds for the Removal of Parabens in Treatment Plants
by Wagner Vedovatti Martins, Adriele Rodrigues Dos Santos, Gideã Taques Tractz, Lucas Bonfim-Rocha, Ana Paula Peron and Osvaldo Valarini Junior
Processes 2025, 13(8), 2481; https://doi.org/10.3390/pr13082481 - 6 Aug 2025
Abstract
Parabens—specifically methylparaben (MeP), ethylparaben (EtP), propylparaben (PrP), and butylparaben (BuP)—are widely used substances in everyday life, particularly as preservatives in pharmaceutical and food products. However, these compounds are not effectively removed by conventional water and wastewater treatment processes, potentially causing disruptions to human [...] Read more.
Parabens—specifically methylparaben (MeP), ethylparaben (EtP), propylparaben (PrP), and butylparaben (BuP)—are widely used substances in everyday life, particularly as preservatives in pharmaceutical and food products. However, these compounds are not effectively removed by conventional water and wastewater treatment processes, potentially causing disruptions to human homeostasis and the endocrine system. This study conducted a transport and dimensional analysis through simulation of the adsorption process for these parabens, using zinc chloride-activated carbon derived from spent coffee grounds (ACZnCl2) as the adsorbent, implemented via Aspen Properties® and Aspen Adsorption®. Simulations were performed for two inlet concentrations (50 mg/L and 100 mg/L) and two adsorption column heights (3 m and 4 m), considering a volumetric flow rate representative of a medium-sized city with approximately 100,000 inhabitants. The results showed that both density and surface tension of the parabens varied linearly with increasing temperature, and viscosity exhibited a marked reduction above 30 °C. Among the tested conditions, the configuration with 50 mg∙L−1 inlet concentration and a 4 m column height demonstrated the highest adsorption capacity and better performance under adsorption–desorption equilibrium. These findings indicate that the implementation of adsorption beds on an industrial scale in water and wastewater treatment systems is both environmentally and socially viable. Full article
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24 pages, 2930 KiB  
Article
Improved Antimicrobial Properties of White Wastewater Protein Hydrolysate Through Electrodialysis with an Ultrafiltration Membrane (EDUF)
by Diala Damen, Jacinthe Thibodeau, Sami Gaaloul, Steve Labrie, Safia Hamoudi and Laurent Bazinet
Membranes 2025, 15(8), 238; https://doi.org/10.3390/membranes15080238 - 6 Aug 2025
Abstract
This study investigated white wastewater (WW) as a potential source of antimicrobial peptides, employing hydrolysis with Pronase E followed by separation through electrodialysis with ultrafiltration membranes (EDUF) to increase the value of dairy components within a circular economy framework. The WW hydrolysate was [...] Read more.
This study investigated white wastewater (WW) as a potential source of antimicrobial peptides, employing hydrolysis with Pronase E followed by separation through electrodialysis with ultrafiltration membranes (EDUF) to increase the value of dairy components within a circular economy framework. The WW hydrolysate was divided into two key fractions: the cationic recovery compartment (CRC) and the anionic recovery compartment (ARC). The EDUF process effectively separated peptides, with peptide migration rates reaching 6.83 ± 0.59 g/m2·h for CRC and 6.19 ± 0.66 g/m2·h for ARC. Furthermore, relative energy consumption (REC) increased from 1.15 Wh/g to 2.05 Wh/g over three hours, in line with trends observed in recent studies on electrodialysis energy use. Although 29 peptides were statistically selected from the CRC (20) and ARC (9) compartments, no antibacterial activity was exhibited against Clostridium tyrobutyricum and Pseudomonas aeruginosa; however, antifungal activity was observed in the feed and ARC compartments. Peptides from the ARC demonstrated activity against Mucor racemosus (MIC = 0.156 mg/mL) and showed selective antifungal effects against Penicillium commune (MIC = 0.156 mg/mL). This innovative approach paves the way for improving the recovery of anionic peptides through further optimization of the EDUF process. Future perspectives include synthesizing selected peptides and evaluating their antifungal efficacy against these and other microbial strains, offering exciting potential for applications in food preservation and beyond. Full article
(This article belongs to the Section Membrane Applications for Other Areas)
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19 pages, 1579 KiB  
Article
Plasma-Treated Water Effect on Sporulating Bacillus cereus vs. Non-Sporulating Listeria monocytogenes Biofilm Cell Vitality
by Samantha Nestel, Robert Wagner, Mareike Meister, Thomas Weihe and Uta Schnabel
Appl. Microbiol. 2025, 5(3), 80; https://doi.org/10.3390/applmicrobiol5030080 - 5 Aug 2025
Abstract
Foodborne illness caused by bacterial pathogens is a global health concern and results in millions of infections annually. Therefore, food products typically undergo several processing stages, including sanitation steps, before being distributed in an attempt to remove pathogens. However, many sanitation methods have [...] Read more.
Foodborne illness caused by bacterial pathogens is a global health concern and results in millions of infections annually. Therefore, food products typically undergo several processing stages, including sanitation steps, before being distributed in an attempt to remove pathogens. However, many sanitation methods have compounding effects on the color, texture, flavor, and nutritional quality of the product or do not effectively reduce the pathogens that food can be exposed to. Some bacterial pathogens particularly possess traits and tactics that make them even more difficult to mitigate such as biofilm formation. Non-thermal plasma sanitation techniques, including plasma-treated water (PTW), have proven to be promising methods that significantly reduce pathogenic bacteria that food is exposed to. Published work reveals that PTW can effectively mitigate both gram-positive and gram-negative bacterial biofilms. This study presents a novel analysis of the differences in antimicrobial effects of PTW treatment between biofilm-forming gram-positive bacteria, commonly associated with foodborne illness, that are sporulating (Bacillus cereus) and non-sporulating (Listeria monocytogenes). After treatment with PTW, the results suggest the following hypotheses: (1) that the non-sporulating species experiences less membrane damage but a greater reduction in metabolic activity, leading to a possible viable but non-culturable (VBNC) state, and (2) that the sporulating species undergoes spore formation, which may subsequently convert into vegetative cells over time. PTW treatment on gram-positive bacterial biofilms that persist in food processing environments proves to be effective in reducing the proliferating abilities of the bacteria. However, the variance in PTW’s effects on metabolic activity and cell vitality between sporulating and non-sporulating species suggest that other survival tactics might be induced. This analysis further informs the application of PTW in food processing as an effective sanitation method. Full article
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16 pages, 666 KiB  
Article
Optimization of the Viability of Microencapsulated Lactobacillus reuteri in Gellan Gum-Based Composites Using a Box–Behnken Design
by Rafael González-Cuello, Joaquín Hernández-Fernández and Rodrigo Ortega-Toro
J. Compos. Sci. 2025, 9(8), 419; https://doi.org/10.3390/jcs9080419 - 5 Aug 2025
Abstract
The growing interest in probiotic bacteria within the food industry is driven by their recognized health benefits for consumers. However, preserving their therapeutic viability and stability during gastrointestinal transit remains a formidable challenge. Hence, this research aimed to enhance the viability of Lactobacillus [...] Read more.
The growing interest in probiotic bacteria within the food industry is driven by their recognized health benefits for consumers. However, preserving their therapeutic viability and stability during gastrointestinal transit remains a formidable challenge. Hence, this research aimed to enhance the viability of Lactobacillus reuteri through microencapsulation using a binary polysaccharide mixture composed of low acyl gellan gum (LAG), high acyl gellan gum (HAG), and calcium for the microencapsulation of L. reuteri. To achieve this, the Box–Behnken design was applied, targeting the optimization of L. reuteri microencapsulated to withstand simulated gastrointestinal conditions. The microcapsules were crafted using the internal ionic gelation method, and optimization was performed using response surface methodology (RSM) based on the Box–Behnken design. The model demonstrated robust predictive power, with R2 values exceeding 95% and a lack of fit greater than p > 0.05. Under optimized conditions—0.88% (w/v) LAG, 0.43% (w/v) HAG, and 24.44 mM Ca—L. reuteri reached a viability of 97.43% following the encapsulation process. After 4 h of exposure to simulated gastric fluid (SGF) and intestinal fluid (SIF), the encapsulated cells maintained a viable count of 8.02 log CFU/mL. These promising results underscore the potential of biopolymer-based microcapsules, such as those containing LAG and HAG, as an innovative approach for safeguarding probiotics during gastrointestinal passage, paving the way for new probiotic-enriched food products. Full article
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42 pages, 7526 KiB  
Review
Novel Nanomaterials for Developing Bone Scaffolds and Tissue Regeneration
by Nazim Uddin Emon, Lu Zhang, Shelby Dawn Osborne, Mark Allen Lanoue, Yan Huang and Z. Ryan Tian
Nanomaterials 2025, 15(15), 1198; https://doi.org/10.3390/nano15151198 - 5 Aug 2025
Abstract
Nanotechnologies bring a rapid paradigm shift in hard and soft bone tissue regeneration (BTR) through unprecedented control over the nanoscale structures and chemistry of biocompatible materials to regenerate the intricate architecture and functional adaptability of bone. This review focuses on the transformative analyses [...] Read more.
Nanotechnologies bring a rapid paradigm shift in hard and soft bone tissue regeneration (BTR) through unprecedented control over the nanoscale structures and chemistry of biocompatible materials to regenerate the intricate architecture and functional adaptability of bone. This review focuses on the transformative analyses and prospects of current and next-generation nanomaterials in designing bioactive bone scaffolds, emphasizing hierarchical architecture, mechanical resilience, and regenerative precision. Mainly, this review elucidated the innovative findings, new capabilities, unmet challenges, and possible future opportunities associated with biocompatible inorganic ceramics (e.g., phosphates, metallic oxides) and the United States Food and Drug Administration (USFDA) approved synthetic polymers, including their nanoscale structures. Furthermore, this review demonstrates the newly available approaches for achieving customized standard porosity, mechanical strengths, and accelerated bioactivity to construct an optimized nanomaterial-oriented scaffold. Numerous strategies including three-dimensional bioprinting, electro-spinning techniques and meticulous nanomaterials (NMs) fabrication are well established to achieve radical scientific precision in BTR engineering. The contemporary research is unceasingly decoding the pathways for spatial and temporal release of osteoinductive agents to enhance targeted therapy and prompt healing processes. Additionally, successful material design and integration of an osteoinductive and osteoconductive agents with the blend of contemporary technologies will bring radical success in this field. Furthermore, machine learning (ML) and artificial intelligence (AI) can further decode the current complexities of material design for BTR, notwithstanding the fact that these methods call for an in-depth understanding of bone composition, relationships and impacts on biochemical processes, distribution of stem cells on the matrix, and functionalization strategies of NMs for better scaffold development. Overall, this review integrated important technological progress with ethical considerations, aiming for a future where nanotechnology-facilitated bone regeneration is boosted by enhanced functionality, safety, inclusivity, and long-term environmental responsibility. Therefore, the assimilation of a specialized research design, while upholding ethical standards, will elucidate the challenge and questions we are presently encountering. Full article
(This article belongs to the Special Issue Applications of Functional Nanomaterials in Biomedical Science)
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