Search Results (72)

Fruit wastes have been considered as environmental pollution. Jackfruit is a good source of nutrients and bioactive compounds, meaning that its use in animal feed could contribute to waste reduction. The objective of this research was to evaluate the different parts of jackfruit (seed, pulp, and peel) as an agro-industrial waste on the productive parameters, carcass traits, and meat quality of rabbits. For this study, 144 thirty-five-day-old rabbits were randomly divided into four treatments, control (C), 2.5% pulp powder (PY), 2.5% seed powder (SY), and 2.5% peel powder (CY), with six repetitions and 6 rabbits for each repetition. The fattening period was 30 days. The best feed conversion ratios were found in the C, PY, and CY groups (p < 0.05). The highest chilled carcass yield was observed in the PY group (p < 0.05). Similar results were observed for intestinal morphology in all treatments (p > 0.05). The meat color obtained from the PY group had higher whiteness, redness, and chroma values (p < 0.05). Higher taste and general acceptability values for meat were observed in the groups using jackfruit (SY, PY, and CY). It is concluded that the addition of jackfruit peel powders can be used in rabbit feed, as they improve the final weight, feed conversion, carcass yield, and meat texture, while the sensory analysis demonstrates that the meat is well accepted by consumers. Full article

The adverse effects of polyethylene packaging waste on environmental pollution have driven academia to explore biodegradable active packaging (AP) solutions. In the present study, hybrid electrospun nanofiber (HENF) AP was produced using 30% gelatin (GE) combined with 1%, 2%, and 3% green tea extract powder (GTEP), termed HGGTNF. HENF was applied to Hanwoo beef as an AP to assess physicochemical, textural, microbiological, and sensory qualities in comparison to traditional polyethylene packing (PEP). The findings illustrate that the HGGTNF group maintained a significantly (p < 0.05) stable pH (5.71 ± 0.02–5.78 ± 0.01), lower drip loss (DL) (1.15% ± 0.00 to 1.20 ± 0.02%), and cooking loss (CL) (18.13 ± 0.03% to 19.91 ± 0.01%) compared to PEP (pH = 5.66 ± 0.02, DL = 1.21 ± 0.01%, CL = 20.26 ± 0.03%). Moreover, HGGTNF improved oxidative stability, especially at elevated doses (2% and 3%). In HGGTNF groups, there was a decreasing (p < 0.05) trend in thiobarbituric acid reactive substances (TBARS) (0.23 ± 0.01 to 0.26 ± 0.01 mg-MDA/kg), compared to the PEP group (0.29 ± 0.01 mg-MDA/kg). Oxidative stability improved the fatty acid profile, preserved color intensity (Chroma), and inhibited discoloration (h°) in HGGTNF (2% & 3%) compared to PEP. Furthermore, HGGTNF groups had stable meat tenderness and better chewiness than PEP. Stabilization of tenderness was due to diminished cathepsin activity (5822.80 ± 20.16 and 6009.80 ± 3.90 U/mg protein in the HGGTNF 2% and 3% groups, respectively). The HGGTNF 3% sample exhibited a decrease in total coliform counts (TCC) (0.74 ± 0.04 log CFU/g), total viable counts (TVC) (1.38 ± 0.05 log CFU/g), and total yeast and mold count (TYMC) (1.59 ± 0.06 log CFU/g) compared to other groups, indicating efficient antimicrobial efficacy. An increasing (p < 0.05) trend was observed in umami and richness taste traits for the HGGTNF 3% treated sample. The above findings underscore the potential applicability of HGGTNF as AP to enhance beef shelf life and meat quality attributes. Full article

All animals require the ability to use visual, auditory, tactile, and olfactory information to survive through activities including locating and identifying conspecifics including potential mates, locating food or shelter, or noticing an approaching predator. Detecting such information invariably requires sensory organs. The morphology of sensory organs evolves under natural selection to optimise the ability to detect salient cues and signals against the background noise in the natural environment. The rapidly proliferating anthropogenic impacts on almost all natural environments include light, noise, and chemical pollution, which can interfere with an animal’s ability to detect visual, acoustic or seismic, and olfactory information, respectively. Many studies examine the resulting changes in the characteristics of signals or the behavioural responses to them in affected natural populations, but very few examine the resulting changes in the sensory organs required to detect the signals; those that do all find evidence of morphological changes. Here, I review the current knowledge on the impact of anthropogenic pollution on sensory organ morphology in wild and captive populations, highlighting knowledge gaps and future directions for addressing them. This is especially important in the context of the growing recognition of the cruciality of sensory ecology in the design of effective threatened species conservation programs and invasive species management strategies. Full article

The coffee roasting by-product, coffee silverskin, represents a serious problem in environmental pollution. Still, it is also an interesting source of chemical compounds that can be recovered and used in the food industry to improve the physical, chemical, and sensory properties of a wide range of food products. This study aimed to evaluate, for the first time, the effect of the coffee silverskin extract (CSE), applied as a dipping treatment, in preserving the storage and the qualitative decay of fresh-cut fennel slices during 14 days of storage at 4 °C. The experimental plan evaluated two dipping solutions (5% and 10%) with coffee silverskin extract and compared them with a conventional dipping in 2% ascorbic acid and a control (water). The use of CSE in the dipping of fresh-cut fennel permitted an increase in the phenolic (chlorogenic and caffeic acids) content for up to 14 days, with good sensory acceptability and physico-chemical and microbiological characteristics. To date, no applications of CSE in this form have been reported, nor has any food by-product extract been investigated for the preservation of fresh-cut fennel, which makes this study a novel contribution to the development of sustainable treatments for minimally processed vegetables. Full article

The increased production of high-quality berry products in recent years has led to considerable quantities of by-products such as pomace (25–50%), which consists of skin, seeds, stems and leaves. The improper management of pomace can lead to environmental pollution and potential public health problems due to microbial contamination, and storage causes additional processing costs. However, due to their high content of various valuable bioactive compounds (BACs), berry by-products have gained much attention as sustainable and functional ingredients with applications in the food and nutraceutical industries. The health benefits are primarily attributed to the phenolic compounds, which exhibit numerous biological activities, especially good antioxidant and antibacterial activity as well as health-promoting effects. This review summarizes the bioactive content and composition of extracts from berry by-products (genera Ribes, Rubus, Fragaria, Sambucus, Aronia and Vaccinium) obtained using advanced extraction technologies and their stabilization through sophisticated encapsulation technologies that make them suitable for various food applications. The addition of berry pomace to beverages, bakery, dairy and meat products improves sensory quality, extends shelf life, increases nutritional value and reduces the environmental footprint. This information can provide food scientists with valuable insights to evaluate the potential of berry by-products as functional ingredients with health-promoting and disease-preventing properties that create value-added products for human consumption while reducing food waste. Full article

Plastic pollution and environmental degradation necessitate the development of natural, biodegradable food preservation materials. This study examined chitosan-based film-forming solutions using kombucha derived from black tea, lemon balm, and chamomile as natural solvents rich in bioactive compounds. Lemon balm kombucha solutions were used to create chitosan films and coat red peppers. The study assessed the mechanical properties of the films and the effects of chitosan coating on peppers, including texture, ascorbic acid content, sensory attributes, and antioxidant activity. Microbiological tests showed that a chitosan–lemon balm kombucha solution acted against Escherichia coli, Pseudomonas aeruginosa and Salmonella enterica. Lemon balm kombucha had high total phenolic (381.67 µg GAeq/mL) and flavonoid (21.05 µg Qeq/mL) contents. The chitosan film exhibited a tensile strength of 11.08 MPa and an elongation at break of 53.45%. The water vapor transmission rate of the obtained chitosan film was 131.84 g/m²·24 h. Coated peppers showed a 32% increase in skin strength and retained 11% more ascorbic acid after 15 days. Sensory evaluation revealed no significant differences from controls. These results highlight lemon balm kombucha as a promising natural solvent for chitosan coatings, which have the potential to extend red pepper shelf life and to support food preservation. Full article

Ocean acidification (OA) associated with climate change is expected to lower the ocean’s pH by 0.5 units by 2100. Whilst associated effects such as coral bleaching and shell calcification are well documented, lesser-known impacts are the ‘invisible’ effects on animal sensory systems. Olfactory disruption impacts the behaviour towards chemical cues in many marine species, including crustaceans. We examine the effects of microplastic odour and additional stressors on the European green crab C. maenas. Using uridine diphosphate (UDP) and uridine triphosphate (UTP) as a sex pheromone bouquet, glutathione (GSH) as a food cue, and polyethylene (PE) as plastic odour, cues were mixed with carboxycellulose to create slow-release gels. Crabs were exposed to gels in seawater pH values of 8.2, 7.6, and 7.2. Crabs took longer to react to all odours in reduced pH conditions (pH 8.2 to pH 7.2, p = 0.0017). At a low pH, PE-exposed crabs exhibited attraction towards microplastic odour and changed behavioural responses by burying. The study confirms low pH as disruptive to olfaction and highlights that plastic derivatives can become more bioactive at reduced pH levels, potentially increasing the threat posed by microplastic pollution. Further research is required to determine the potential long-term impacts of the combined threat of microplastics and reduced pH in the environment. Full article

Anthropic activities have significantly elevated cadmium levels, making it a significant stressor in aquatic ecosystems. Present in high concentrations across water bodies, cadmium is known to bioaccumulate and biomagnify throughout the food chain. While the toxic effects of cadmium on the organs and tissues of aquatic species are well-documented, little is known about its impact on sensory systems crucial for survival. Consequently, this study investigated the impact of short-term exposure (96 h) to 25 µM cadmium chloride on the olfactory system of adult zebrafish. The research aimed to assess structural and functional changes in the zebrafish’s olfactory lamellae, providing a deeper understanding of how cadmium affects the sense of smell in this aquatic species. After exposure, cyto-anatomical alterations in the lamellae were analysed using light microscopy and immunocytochemistry. They revealed severe lamellar edema, epithelial thickening, and an increased number of apoptotic and crypt cells. Rodlet and goblet cells also increased by 3.5- and 2.5-fold, respectively, compared to control lamellae, and collagen density in the lamina propria increased 1.7-fold. Cadmium upregulated metallothioneins and increased the number of PCNA-positive cells. The olfactory function was assessed through a behavioural odour recognition test, followed by a recovery phase in which zebrafish exposed to cadmium were placed in clean water for six days. The exposed fish performed poorly, failing to reach food in five consecutive trials. However, lamellar damage was reduced after the recovery period, and their performance improved, becoming comparable to the control group. These results suggest that cadmium disrupts the sense of smell, and that recovery is possible after short-term exposure. This evidence sheds light on aspects of animal survival that are often overlooked when assessing environmental pollution. Full article

Rich in bioactive compounds, carbohydrates, fibers, minerals, and trace elements, apple pomace (AP) is a significant agro-industrial by-product, which pollutes and brings high management costs. The current study investigates the possibility of using an aqueous AP extract (APE) as the main ingredient in a jelly candy recipe, replacing artificial colors and flavors and improving its nutritional value. APE and formulated jelly candies were analyzed in terms of their phytochemical profile, antioxidant capacity, and color parameters. In addition, the microbiological and sensory properties of the jelly candies, as well as their behavior during storage, were analyzed. An HPLC analysis of AP revealed the presence of 9 individual phenolic compounds, with a high content of protocatechuic (375.21 ± 18.76 µg/g DW) and p-hydroxybenzoic (164.96 ± 13.83 µg/g DW) acids. The results of this study prove the presence of bioactive compounds with antioxidant and antidiabetic properties in both APE and its candies. Investigation on jelly candies with APE revealed an antioxidant capacity of 142.03 ± 1.08 mmol TE/g DW and a total polyphenolic content of 8.25 ± 0.17 mg GAE/g DW. Additionally, a sensory analysis highly appreciated the proposed jelly with APE, with scores higher than 4.70/5.00 for all evaluated attributes. Thus, this study succeeded in developing a new approach to recovering bioactive compounds from AP, demonstrating the potential of this by-product to improve jelly candies’ attributes while promoting sustainability through waste reduction and the effective use of natural resources. Full article

Phenolic compounds present in plants and foods are receiving increasing attention for their bioactive and sensory properties, accompanied by consumers’ interest in products with health benefits derived from natural rather than artificial sources. This, together with the sustainable development goals for the 21st century, has driven the development of green extraction techniques that allow obtaining these compounds with the safety and quality required to be applied in the food, cosmetic and pharmaceutical industries. Green extraction of natural products involves practices aiming at reducing the environmental impact of the preparation processes, based on using natural or less-polluting solvents, lower energetic requirements and shorter extraction times, while providing greater efficiency in the recovery of target compounds. In this article, the principles of sustainable extraction techniques and the advances produced in recent years regarding green isolation of polyphenols from plants, food and food waste are reviewed. Full article

As one of the most common air pollutants, fine particulate matter (PM_2.5) increases the risk of diseases in various systems, including the urinary system. In the present study, we exposed male and female C57BL/6J mice to PM_2.5 for 8 weeks. Examination of renal function indices, including creatinine (CRE), blood urea nitrogen (BUN), uric acid (UA), and urinary microalbumin, indicated that the kidneys of female mice, not male mice, underwent early renal injury, exhibiting glomerular hyperfiltration. Meanwhile, pathological staining showed that the kidneys of female mice exhibited enlarged glomerulus that filled the entire Bowman’s capsule in the female mice. Afterward, we explored the potential causes and mechanisms of glomerular hyperfiltration. Variations in mRNA levels of key genes involved in the renin–angiotensin system (RAS) and kallikrein–kinin system (KKS) demonstrated that PM_2.5 led to elevated glomerular capillary hydrostatic pressure in female mice by disturbing the balance between the RAS and KKS, which in turn increased the glomerular filtration rate (GFR). In addition, we found that PM_2.5 increased blood glucose levels in the females, which enhanced tubular reabsorption of glucose, attenuated macular dense sensory signaling, induced renal hypoxia, and affected adenosine triphosphate (ATP) synthesis, thus attenuating tubuloglomerular feedback (TGF)-induced afferent arteriolar constriction and leading to glomerular hyperfiltration. In conclusion, this study indicated that PM_2.5 induced glomerular hyperfiltration in female mice by affecting RAS/KKS imbalances, as well as the regulation of TGF; innovatively unveiled the association between PM_2.5 subchronic exposure and early kidney injury and its gender dependence; enriched the toxicological evidence of PM_2.5 and confirmed the importance of reducing ambient PM_2.5 concentrations. Full article

Norwegian spring spawning (NVG) herring milt is a raw material with high nutritional and functional values. However, its incorporation into food presents physicochemical and sensory challenges. Its high DNA content, the presence of TMA/TMAO and possibly heavy metal and/or environmental pollutants, and its bitter taste due to amino acids or peptides requires a careful approach to food development. Hydrolysis with food-grade enzymes enable an improvement in both the functional and sensory properties of the substrate and the increased stability of the raw materials and end products. HLPC, GC-MS, and in vitro protocols were used for the characterisation of manually extracted material (sample code: HMC) and milt from a fish-filleting line from early spring/late autumn catches. Three different food-grade protein hydrolysates were prepared from these raw materials (sample codes: H1, H2, and H3) as a means to estimate their functional food development potential. Combinations of three commercial enzymatic preparations were applied, targeting specific sensory properties. Parameters related to consumer safety (e.g., the presence of heavy metals and TMA/TMAO); beneficial health effects, such as antioxidant or antihypertensive bioactivities (measured using in vitro TAC, ORAC, DPPH, and ACE I inhibitory activity assays); the presence of beneficial fatty acids and micronutrients; and the protein quality were studied. On the basis of their total amino acid compositions, freeze-dried herring milt and hydrolysates could provide high-quality protein with most of the essential amino acids and taurine. Powdered milt has a particularly high fatty acid profile of bioavailable omega-3 fatty acids (2024.06 mg/100 g docosahexaenoic acid (DHA; 22:6n-3) and 884 mg/100 g eicosapentaenoic acid (EPA; 20:5n-3)). The experimentally measured levels of arsenic (3.9 ± 1.2 mg/kg) and cadmium (0.15 ± 0.05 mg/kg) were higher than the levels of the other two heavy metals (mercury and lead). The bioactivity is concentration-dependent. Overall, this work presents complementary information for the future utilisation of C. harengus powdered milt (possibly obtained directly from a fish-filleting line) and some of its protein hydrolysates as food ingredients. Full article

Not-from-concentrate (NFC) juice effectively retains the original characteristics of the fruit. Despite the various health benefits of Goji berries, reports on the processing technology and quality changes of NFC goji juice are lacking. We optimised the processing technology of NFC goji juice. Employing fuzzy mathematics evaluation combined with response surface methodology based on single-factor experiments, the physicochemical, nutritional, and microbiological indicators of the juice were determined. Gas chromatography-ion mobility spectroscopy was used to analyse changes in volatile compounds before and after processing. The optimal processing parameters were: times for homogenisation, ultrasonication, and sterilisation of 2 min, 3 min, and 85 s, respectively, and sterilisation temperature of 102 °C. The resulting product had a sensory evaluation score of 85.5 and a rich, pleasant taste. The ratio of total soluble solids to titratable acidity and turbidity were 12.8 and 1420 NTU, respectively. Post-processing, the contents of β-carotene, polysaccharides, and betaine increased by 57.3%, 26.7%, and 31.5%, respectively. Microbiological indicators met Chinese national limits for food pollutants and microorganisms. The total relative content of volatile substances in NFC goji juice decreased by 19.86% after processing. This study provides a theoretical reference for the intensive processing and development of high-value goji berries. Full article

Food waste and by-products are intricately linked to sustainable food production, as reducing waste can play a significant role in achieving a more sustainable and efficient food system. Sustainable utilization and recovery of by-products can significantly contribute by creating strategies that can lead to cost savings and increased efficiency across the food supply chain. Worldwide, more than 40% of whey from cheese production is discarded, resulting in the loss of valuable nutrients and potentially polluting the environment. Effective use of whey reduces environmental impact and enhances manufacturing sustainability. Thus, a circular approach to food waste management in the dairy industry supports sustainability goals and creates opportunities for innovation. Whey contains most of the soluble components of milk, including a large number of serum proteins and all the essential amino acids, making it suitable for producing beverages with high nutritional value. This study aims to produce whey-based beverages with different additions to obtain dairy products with high nutritional value. Three different ingredients, sea buckthorn, ginger, and cinnamon, were chosen for their numerous health benefits to the consumer. Six samples were prepared utilizing both unmodified and deproteinized whey in a 75% proportion, with the addition of 25% sea buckthorn juice, 0.75% ginger juice, and 0.2% cinnamon powder. The resultant samples were packaged in 200 mL bottles and maintained at a controlled temperature of 6 °C to ensure optimal preservation. Given the paramount importance of consumer acceptability in novel beverage development, a comprehensive evaluation was conducted to assess the sensory properties of the formulated beverages. In addition, physico-chemical properties and their evolution over 14 days of storage were examined. The sample containing whey, sea buckthorn juice, ginger juice, and cinnamon powder received the highest marks from the tasters. The values of the physico-chemical parameters varied depending on the type of whey used and the storage period. Thus, a pH of approximately 5 and an acidity between 30 and 80 °T were recorded. The average lactose content was 4%, the average protein content was 2.5%, and the total soluble solids content was 11.5 °Brix. The beverages developed in this study represent viable alternatives for diversifying food production through sustainable, environmentally friendly technological variants. By applying circular economy principles, these products contribute to reducing food waste in the dairy industry. Full article

Creating propositions for the near and distant future requires a design to catch the tide of the times and move with or against trends. In addition, appropriate, adaptable, flexible, and transformational projects are needed in light of changes in science, technology, social, economic, political, and demographic fields over time. Humanity is facing a period in which science and developing technologies will be even more important in solving food safety, health, and environmental problems. Adapting to and mitigating climate change; reducing pollution, waste, and biodiversity loss; and feeding a growing global population with safe food are key challenges facing the agri-food industry and the food supply chain, requiring systemic transformation in agricultural systems and sustainable future agri-food. The aim of this review is to compile scientific evidence and data, define, and create strategies for the future in terms of food security, safety, and sufficiency; future sustainable foods and alternative protein sources; factors affecting food and nutrition security and agriculture; and promising food systems such as functional foods, novel foods, synthetic biology, and 3D food printing. In this review, the safety, conservation, nutritional, sensory, welfare, and potential challenges and limitations of food systems and the opportunities to overcome them on the basis of new approaches, innovative interpretations, future possibilities, and technologies are discussed. Additionally, this review also offers suggestions for future research and food trends in light of future perspectives. This article focuses on future sustainable foods, alternative protein sources, and novel efficient food systems, highlights scientific and technological advances and new research directions, and provides a significant perspective on sustainability. Full article