Search Results (900)

Yogurt represents a traditional fermented dairy product characteristic of the Balkan Peninsula and is widely consumed in the Republic of Bulgaria. The aim of the present study was to develop omega-3-enriched yogurt. Four yogurts were produced: one control sample and three experimental variants enriched with chia oil (0.63%), cod liver oil (1.55%), and algal oil (1.10%). Coriander essential oil (0.038%) was added to each oil formulation. The products were monitored on days 1 and 14 of storage. The oils were pre-encapsulated in alginate beads to limit oxidative processes and preserve sensory properties. Yogurt samples were evaluated for oxidative stability, fatty acid composition, microbiological parameters, physicochemical properties, textural and sensory characteristics. Titratable acidity, pH, water-holding capacity, antioxidant activity, and microbiological parameters were not significantly affected by the incorporation of encapsulated oils. In contrast, significant differences were observed in texture and sensory attributes among the enriched variants. The chia oil sample exhibited the highest oxidative stability, followed by the algal oil yogurt, whereas the lowest stability was observed in the cod liver oil variant; however, all products remained within acceptable oxidation limits up to day 14. Approximately 350 g, 260 g, and 120 g of yogurt enriched with chia, cod liver, and algal oil, respectively, were required to meet the recommended daily omega-3 intake. The developed products demonstrated potential as dairy foods enriched with omega-3 fatty acids, with improved nutritional value. Full article

This work examined the impact of Mayang Citrus peel powder (MCPP) concentrations on the physicochemical, textural, antioxidant, and flavor volatile properties of stirred yogurt while involving the application of machine learning approaches for its targeted prediction and comprehensive study. The addition of MCPP led to a dose-dependent decrease in pH, lightness, red–green color values, and water holding capacity, while increasing titratable acidity, syneresis, yellow–blue color values, viable LAB cells, polyphenol bioaccessibility, and in vitro antioxidant activity. The ratio of MCPP at 0.1% significantly increased viscosity, indicating yogurt with modified flow properties. Texture analysis revealed that yogurts fortified with 0.1% and 0.5% MCPP showed similar characteristics to the control, while a 1% concentration enhanced yogurt stability. Especially, MCPP supplementation enhanced the concentration of flavor volatiles in yogurt, and the 1% MCPP-enriched sample exhibited the highest overall quality in sensory evaluation among all formulations. A total of six machine learning predictive models were employed to comprehensively reveal the effects of MCPP addition on yogurt physicochemical and antioxidant properties, and the Lasso model achieved the highest composite score with high accuracy (R² = 0.9265, RMSE = 0.0011, MSE = 1.395 × 10⁻⁶). Full article

Consumers believe that expired products are unsafe, and, in most cases, misinterpreting the information on food labels often leads to large amounts of food waste. Yogurt is among the most widely eaten dairy products that can still be consumed after its expiration date, even though most consumers throw it away the very day it expires. The aim of this study was to determine whether commercial yogurts currently available on the market remain safe for consumption after their expiration date, with a view to reducing the amount of food waste generated in households. Therefore, the quality, stability, and edible safety of 10 commercial yogurts (two plain with 2% and 4% fat and the others with fruit, such as apricots, strawberries, bananas, blueberries, berries and strawberries, blackberries and raspberries, and cherries) stored at 4 °C before and at the expiration date were investigated. Physicochemical, textural, microbiological, and sensory analyses were performed to evaluate changes in functionality, safety, and acceptability of these yogurts. The results showed that, prior to their expiration date, certain yogurt samples (with apricots, strawberries, and blueberries, as well as plain yogurt with 4% fat) tested positive for total coliform bacteria, with values ranging from 20 to 50 CFU/g, suggesting substandard hygiene practices and insufficient sanitary conditions during and following the production process. No Escherichia coli, Listeria, Salmonella, Enterobacter spp., or Enterococcus spp. were detected in any of the yogurt samples that were within their expiration date. Blueberry, berry, and strawberry yogurts change their physical and chemical properties less than other types of yogurts analyzed after expiration. Yogurts containing berries and strawberries, blackberries, and raspberries remain safe at the expiration date, as they do not show the presence of harmful microorganisms such as coliform bacteria, Escherichia coli, Enterobacter spp., Enterococcus spp., Listeria, or Salmonella. Yogurt with berries and strawberries appears to be the most suitable from a microbiological point of view at expiration, as it has a low total mesophilic bacteria count and lactic acid bacteria exceeding 1 × 10⁶ CFU/g. At the time of expiration, this fruit yogurt type (with berries and strawberries) had a total solids content of 21.29%, 5.22% protein, 2.11% fat, 13.19% carbohydrates, 4.07 pH, 26.79% syneresis, 73.21% water retention capacity, 64.78% total phenolic content, and 10.55% DPPH (inhibition percentage). Nevertheless, at the time of expiration, from a sensory perspective (only appearance and consistency, odor, and color, without taste), the yogurt samples that were most appreciated contained blackberries and raspberries. The obtained results indicate that only certain types of fruit yogurts stored unopened at 4 °C may remain safe and edible after the expiration date, but further studies are needed to help the dairy industry and policymakers promote the reduction in food waste in households. Full article

Postprandial lipemia and glycemia are associated with nutrition-dependent diseases and cardiovascular risks, while antioxidant capacity affects blood circulation and inflammatory biomarkers. This study investigated the impact of Lacticaseibacillus rhamnosus OLXAL-1 and antioxidant intake on the above metabolic states in a randomized crossover design with three arms. Twenty-two healthy participants consumed meals consisting of bread, butter, and yogurt products (placebo or enriched with probiotics (intervention I)) or enriched with probiotics and antioxidants (intervention II). Blood samples were collected before and 30, 90, and 180 min after meal consumption, and biomarkers of lipemia, glycemia, and antioxidant status were examined. However, plasma total antioxidant capacity (TAC) was significantly greater in the combined intervention group compared to placebo (p = 0.04), with an increase of 0.24 mmol/L at 1.5 h postprandially; this effect was time-dependent (p = 0.025). In summary, the coexistence of antioxidants and probiotics showed limited acute effects on metabolic outcomes, with an increase in plasma total antioxidant capacity observed when probiotics and antioxidants were combined, while no significant changes were detected in the remaining biomarkers across intervention groups. Full article

Background: The increasing demand for plant-based dairy alternatives has stimulated interest in their potential health-promoting properties, particularly when combined with fermentation processes that may enhance the bio-efficacy and bioavailability of bioactive compounds. Methods: The present study investigated the impact of fermentation on the antioxidant, antiplatelet, and anti-inflammatory activities of oat- and soy-based dairy alternatives. Total lipids were extracted and fractionated into lipophilic and amphiphilic lipid fractions, which were subsequently evaluated for antioxidant capacity using 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) assays, as well as for their inhibitory activity against platelet aggregation induced by platelet-activating factor (PAF) or by ADP. Results: Fermentation significantly enhanced the biological activity of the tested products, with fermented samples exhibiting lower IC₅₀ values and thus more potent anti-inflammatory and antiplatelet efficacy and improved antioxidant performance compared with the non-fermented plant-based dairy alternative products. The amphiphilic lipid fractions demonstrated the strongest bioactivity, suggesting that fermentation promotes structural modifications in polar lipids that contribute to enhanced functional properties. Overall, fermented soy products exhibited stronger antiplatelet (anti-ADP) and anti-inflammatory (anti-PAF) activities, with lower IC₅₀ values (indicating higher inhibitory potency), whereas fermented oat products demonstrated particularly enhanced antioxidant capacity, especially in TAC fractions, as evidenced by higher FRAP values and carotenoid content (e.g., oat yogurt TAC: 19.14 ± 9.97 mg CE/g extract). In DPPH assays, TAC fractions of both soy and oat showed comparable radical scavenging activity (TEAC ≈ 0.019 for soy yogurt TAC), while ABTS and FRAP assays highlighted matrix-dependent differences between lipid fractions. Fatty acid analysis further indicated favorable compositional changes associated with fermentation, including favorable alterations in the n-6/n-3 fatty acid ratio of the fatty acid content of the bioactive polar lipid species, while OMICs analysis indicated the specific molecular species of phospho-/glyco-based polar lipids present in these products. Conclusions: These findings suggest that fermentation can substantially improve the biofunctional profile of plant-based dairy alternatives and highlight fermented oat- and soy-based products as promising dietary sources of bioactive polar lipids with potential cardioprotective properties. Full article

Vitamin C, also known as ascorbic acid, plays a pivotal role in forming blood vessels, cartilage, muscles, and collagen in bones. We report a 6-year-old non-verbal female with global developmental delay who presented with complaints of lower limb pain and inability to bear weight. Symptoms started five weeks prior to presentation and had progressed from decreased activity to complete loss of weight-bearing. Physical examination showed gingival hyperplasia, perifollicular petechiae, lower limb edema, and corkscrew hair. Initial radiologic findings raised concerns of osteomyelitis, showing bone marrow edema, periosteal reaction, and cortical irregularity. However, correlation with dietary history limited to flavored milk and yogurt and lacking fruits and vegetables, in conjunction with clinical presentation, suggested vitamin C deficiency, and she was started on ascorbic acid. Vitamin C deficiency was later confirmed on day 7 by a low C deficiency level (<0.1 mg/dL). Treatment with ascorbic acid, multivitamins, and supportive therapy led to gradual recovery, and gastrostomy tube placement facilitated supplementation. This case highlights the importance of detailed dietary history and recognition of clinical signs of vitamin C deficiency. Early dietary assessment and clinical correlation can prevent unnecessary invasive procedures and prolonged antibiotic therapy. Early identification enables timely intervention, reducing morbidity and improving quality of life. Full article

Foodborne diseases represent a major public health concern, particularly those associated with dairy products contaminated with Staphylococcus aureus, a pathogen capable of producing heat-stable enterotoxins. This study evaluated the potential of native lactic acid bacteria (LAB) isolated from artisanal kefir grains as natural biocontrol agents in fermented dairy foods. Kefir grains obtained from three artisanal producers were microbiologically characterized, revealing LAB as the dominant group and the absence of Enterobacteriaceae. Strains belonging mainly to the genera Lactobacillus sensu lato, Leuconostoc, and Pediococcus were isolated and exhibited differentiated metabolic profiles. Safety assessment showed no hemolytic activity and an overall susceptibility to clinically relevant antibiotics, although genus-dependent intrinsic resistance patterns were observed. Several strains displayed enzymatic activities related to carbohydrate digestion and high tolerance to simulated gastrointestinal conditions, with survival rates exceeding 90% during both gastric and intestinal phases. Neutralized cell-free supernatant (CFS) demonstrated differential inhibitory activity, with significant antagonism of S. aureus and E. coli, comparable to those of commercial reference strains. In a yogurt model system stored at 4 °C, selected Lactobacillus and Pediococcus strains induced a progressive and significant reduction in S. aureus populations, achieving complete elimination to undetectable levels in shorter times than commercial probiotic strains. Overall, these results demonstrate that native LAB from artisanal kefir grains exhibit an adequate safety and functional profile, together with strong antagonistic activity, supporting their potential application as natural protective cultures to improve the food hygiene of fermented dairy products. Full article

Kefir grains are a valuable source of exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) with potential applications in fermented dairy products. In this study, LAB isolated from kefir grains originating from five regions were screened for EPS production and probiotic-related properties. Three strains, Lactiplantibacillus plantarum XZ61, Lactobacillus kefiranofaciens EG10, and Lentilactobacillus kefiri EG12, were selected based on high EPS yield, antimicrobial activity, antioxidant capacity, and tolerance to acidic and bile salt conditions. After optimization, the highest EPS yield (539.57 μg/mL) was obtained from strain EG10.The purified EPS consisted of two molecular weight fractions (≈1.4 and 23~25 kDa) and was rich in mannose (33.38~61.58%). Among the three EPS, EG10-EPS exhibited superior emulsifying and flocculating properties comparable to commercial stabilizers, as well as notable ABTS^•+ and hydroxyl radical scavenging activities. Furthermore, co-fermentation of L. kefiranofaciens EG10 with conventional yogurt starter cultures significantly improved exopolysaccharide content, water-holding capacity, texture, and antioxidant activity of fermented milk, particularly in cow milk. These results demonstrate the potential of kefir-derived EPS-producing LAB as natural functional cultures for fermented dairy applications. 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

This study investigated rice bran and green Khao Dawk Mali 105 (KDML 105) rice grains as alternative protein sources for plant-based yogurt. However, there is a lack of systematic investigation on the application of enzyme-extracted proteins from green KDML 105 rice and rice bran in fermented yogurt systems. Proteins were obtained via enzyme-assisted extraction to enhance yield and bioactive compound release prior to formulation. Physicochemical, compositional, rheological, bioactive, and sensory properties were evaluated. Yogurts by green rice protein extract (GRE) and green rice bran protein extract (GBE) formed softer gel networks than soy yogurt, exhibiting lower water-holding capacity and higher syneresis, reflecting differences in protein aggregation during fermentation. Nevertheless, green rice (GR) and green rice bran (GB) yogurts contained significantly higher protein levels (1.93–2.47-fold) than the control. They also demonstrated enhanced bioactive properties, with increased total phenolic content (1.07–1.51-fold), total flavonoid content (2.10–4.35-fold), DPPH radical scavenging activity (1.07–1.16-fold), and FRAP values (1.46–1.98-fold). Sensory evaluation indicated good acceptability, particularly for GR formulations, which achieved a mean score of 7 with favorable texture and flavor attributes. These findings highlight the technological feasibility of utilizing green rice and rice bran proteins as primary ingredients in rice-based fermented yogurt alternatives with improved bioactive functionality. Full article

Drying agents used in the process of spray drying whey enhance the quality of whey powders and may consequently improve the properties of yogurts to which these powders are added. This study examined the quality characteristics of yogurts enriched with whey powders using maltodextrin or gelatin as drying agents. The following yogurt variants were produced: a control (C) without whey powder; W with whey powder but without a drying agent; M with whey powder containing maltodextrin; and G with gelatin as a drying agent. Whey powders were added at a concentration of 1.5% (w/w). The samples were tested after 3, 6, 10 and 14 days of refrigerated storage (4 ± 1 °C), and analyses were performed in 3–6 repetitions. Enrichment of milk with powdered whey had a noticeable impact on the quality characteristics of yogurts. Fortified yogurts exhibited a significantly higher total solids content (11.43–12.22% in the control; 12.45–13.33% in W, G and M) and higher acetaldehyde concentration (0.31–1.11 ppm in the control; 0.44–1.82 ppm in W, G and M) than the control. Titratable acidity and pH varied among samples. However, the syneresis index was lower in the control yogurt (39.09–46.74%) than in yogurts with powdered whey (53.71–58.48%). Significant differences were observed in color parameters (L, a*, b*, WI, YI). The texture properties (firmness, consistency, cohesiveness, index of viscosity) of samples with whey powders had higher values than the control. In sensory evaluation, yogurts with whey powders obtained high scores. The study demonstrated that the use of maltodextrin or gelatin not only supports the process of spray drying whey but also alters the characteristics of the resulting yogurts. The impact of the study comes from the fact that it bridges the gap between whey processing (spray drying) and the formulation of the final product. Full article

Background/Objectives: The mediating role of the diverse range of screen-based sedentary behaviors (SBs) remains understudied, particularly at younger ages. The present study examined the direct and indirect effects of parental BMI and education on ultra-processed food (UPF) consumption among preschoolers, testing the potential mediating role of screen time. Methods: The cross-sectional study sample comprised 919 kindergarten children (484 boys, 52.7%), with ages ranging from 2.2 to 6.8 years (mean: 4.7 ± 1.0 years). Screen-based sedentary behaviors (television viewing, smartphone use, tablet use, computer use, and playing electronic games) were measured by proxy-report fulfilled by parents, separately for weekdays and weekends. UPF consumption (drinks/yogurts, packaged/fast foods, and sweet/salty snacks) was assessed via 24 h recall scales. Path analysis mediation models tested direct effects of maternal/paternal BMI and education on UPF intake, and indirect effects through screen time, controlling for child age and sex. Results: Lower parental education and higher parental BMI were associated with increased mobile device use and UPF consumption (r = 0.10–0.28). Screen-based sedentary behaviors mediated the association between maternal BMI and UPF pathways (15–90% of total effects), particularly for sweet and salty snacks (50–90%). Parental education effects were also mediated by screen time (9–23% indirect effects), with paternal education showing stronger protection against packaged/fast foods. Conclusions: Mobile devices and watching television partially mediate intergenerational transmission of obesogenic dietary patterns from parental BMI/education to preschoolers’ UPF consumption. Findings of the current study support family-centered interventions targeting screen-time limits and UPF exposure, mainly at the weekends, to prevent early obesity trajectories. Full article

Background/Objectives: Maternal diet during pregnancy may influence neonatal outcomes, but dietary behaviours are socially patterned and were measured differently across cohorts. We therefore evaluated whether cohort-specific, partially harmonized maternal dietary patterns were associated with adverse birth outcomes after accounting for maternal and socioeconomic characteristics in two Italian birth cohorts. Methods: We analyzed 3234 mother–infant dyads from Piccolipiù (2011–2015) and 1564 from MAMI-MED (2020–ongoing). Maternal diet was captured by cohort-specific food questionnaires and grouped into food categories. Principal component analysis identified dietary patterns; pattern scores were categorized into tertiles and combined into five joint-adherence profiles. Logistic regression estimated odds ratios (OR) for preterm birth (PTB, <37 weeks), low birth weight (LBW, ≤2500 g), macrosomia (≥4000 g), and small/large for gestational age (SGA/LGA), with progressive adjustment for maternal age, pre-pregnancy body mass index (BMI), education, employment, and (Piccolipiù) income. Results: Two comparable patterns emerged in both cohorts: Western (processed foods, fried items, snacks/sweets, sugar-sweetened beverages) and Prudent (fruit, vegetables, fish, whole grains/yogurt). Western adherence was more common among younger women and those with disadvantage, whereas Prudent adherence tracked higher education, employment and income. After full adjustment, dietary profiles were not consistently associated with PTB, SGA or LGA in either cohort. In Piccolipiù, preferential Prudent adherence was associated with lower odds of LBW (OR 0.49; 95% CI 0.24–0.92) and higher odds of macrosomia (OR 1.56; 95% CI 1.06–2.30). Across cohorts, higher pre-pregnancy BMI predicted macrosomia/LGA, while lower education increased the probability of PTB and LBW. Conclusions: Across two Italian birth cohorts, maternal dietary patterns were socially stratified, whereas pre-pregnancy BMI and maternal education were more consistently associated with birth outcomes than dietary-pattern adherence per se. Full article

About 10% of plastic products are recycled worldwide, highlighting the need for technology improvements based on deeper material understanding. In packaging, which holds the highest market share in plastics demand, odor and potential hazards remain critical barriers to high-quality recycling. Conventional characterization relies on chromatography with extensive sample preparation. A gas chromatography system equipped with thermal desorption and dual flame ionization and mass spectrometric detection (ATD-GC/FID-MS) was established to analyze recyclates directly, thereby accelerating technology adaptation and guiding follow-up analyses. For calibration and validation, liquid standards were introduced into TenaxTA-filled tubes via a packed column injector and compared to a loading rig. The injector exhibited losses for higher-molar-mass compounds and solvent-dependent signal shifts. A storage study on compounded recycled polypropylene stored under various conditions showed that samples not frozen in sealed containers should be analyzed within 30 days. Experiments with varying sample geometries demonstrated that higher surface-to-volume ratios increase volatile release and variability in results, highlighting the need for uniform shapes. Applying the method to recycled yogurt cups enables the identification and quantification of contaminants, facilitating optimization of the washing process. Overall, ATD-GC/FID-MS provides a rapid screening tool for recyclate quality control and supports the improvement of recycling technologies. Full article