Polyphenols are among the most diverse and abundant groups of plant secondary metabolites found in fruits, vegetables, cereals, grains, and spices. They are structurally characterized by multiple phenolic rings and are primarily synthesized through the shikimate and phenylpropanoid pathways. Major classes include flavonoids, phenolic acids, stilbenes, lignans, and tannins. Their high abundance in plants is linked to ecological roles such as defense against biotic and abiotic stress, pigmentation, and growth regulation. As a result, polyphenols are widely distributed in plant-derived foods. They also strongly influence sensory properties, including color, flavor, bitterness, and astringency. This review provides a comprehensive synthesis of the classification, biosynthesis, and distribution of dietary polyphenols across major plant food groups. It also examines how genotype, environmental factors, ripening, and processing affect their composition. Particular emphasis is placed on tissue-specific distribution and variability among food matrices. Importantly, this review addresses a critical gap in current research: the limited integration between conventional in vitro antioxidant assays and in vivo physiological relevance. Many studies rely on assays such as DPPH, FRAP, and ORAC, which do not adequately account for bioaccessibility, bioavailability, metabolism, and achievable concentrations in human tissues. This disconnect can lead to overestimation of antioxidant effects. By integrating evidence on antioxidant mechanisms with bioavailability and metabolic pathways, this review highlights that polyphenols exert biological effects not only through direct radical scavenging but also via modulation of signaling pathways, inflammation, and gut microbiota. A system-level approach is therefore essential to better understand their functional role in human nutrition.
The aim of this study was to evaluate the effect of extrusion conditions and formulation on the physicochemical, antioxidant, colour and sensory properties of extruded snacks enriched with melon peel (MP). For this purpose, response surface methodology (RSM) was applied using an experimental design in which the independent variables were barrel temperature (BT: 120°C-170°C), feed moisture content (MC: 16-25 g/100 g), soy protein concentrate/maize starch (SPC/MS: 25-40 g/100 g) ratio and MP (10-25/100 g) content. The response variables included chemical composition (moisture, ash, protein, fat, fibre and carbohydrates), colour parameters (L ∗, a ∗ and b ∗), antioxidant activity (DPPH and ABTS) and sensory attributes (aroma, colour, flavour, texture, appearance and overall acceptability). The results indicated that increasing MP content enhanced dietary fibre levels and antioxidant capacity; however, high levels of this by-product tended to produce denser structures and to reduce the expansion index of the extrudates. Feed MC was identified as the process factor with the greatest influence on the physical and sensory properties, as it regulates melt viscosity and the development of the expanded structure during extrusion. In addition, increasing extrusion temperature promoted browning reactions that altered colour parameters and contributed to the formation of compounds with antioxidant activity. Intermediate levels of MC and MP, combined with moderate-to-high extrusion temperatures, produced extrudates with a better balance between nutritional value, technological properties and sensory acceptability. Therefore, the incorporation of MP represents a viable strategy for the valorisation of agroindustrial by-products and the development of extruded snacks.
The present study investigated the effect of varying concentrations of olive fruit paste on the physicochemical characteristics, antioxidant potential, shelf stability, and sensory evaluation of Cheddar cheese during storage (0-2 months, 4°C). Olive fruit paste was incorporated at different percentages (0%, 1.5%, 3%, 4.5%, and 6%), whereas date fruit paste (6%) was also added in all the treatments except T0- (without olive fruit paste and date fruit paste). The pH, ash content (%), titratable acidity (%), crude fiber (%), fat content (%), and moisture content (%) of Cheddar cheese showed significant (p < 0.05) variations among the treatments during storage. Freshly prepared Cheddar cheese supplemented with 6% olive fruit paste (T4) showed the highest phenolic contents (442.47 mg/100 g GAE), total flavonoid contents (189.13 mg/100 g QE), DPPH activity (792.73 mg/100 g AAE), and FRAP activity (405.27 mg/100 g AAE). The antioxidant potential of all prepared Cheddar cheeses increased up to the 1st month of storage and then decreased after 2 months. Cheddar cheese supplemented with olive fruit paste showed a decreasing trend of total phenolics, total flavonoids, FRAP activity, and DPPH activity, whereas control cheese samples (without olive fruit paste, T0- and T0+) showed an increasing trend of antioxidant potential throughout the storage (0-2 months). The maximum total plate counts (2.2 × 104 CFU/g) and Y&M counts (1.2 × 101 CFU/g) were found in T0+ (control cheese), whereas the minimum TPC (1.72 × 104 CFU/g) and Y&M counts (6.6 × 101 CFU/g) were also observed in T0- after 2 months of storage. Furthermore, the sensorial properties of Cheddar cheese regarding appearance, texture, and overall acceptability decreased with the addition of olive fruit paste, whereas the flavor of Cheddar cheese was enhanced after supplementation with olive fruit paste. Based on the findings, it was concluded that freshly prepared Cheddar cheese supplemented with olive fruit paste would be nutritious and healthy due to greater antioxidant activity compared with the control cheese samples (without olive fruit paste, T0- and T0+). Antioxidant potential, shelf stability, and sensorial quality of Cheddar cheese supplemented with olive fruit paste decreased after 2 months of storage period.
Fruit juices constitute a valuable source of vitamins and bioactive compounds exhibiting strong antioxidant properties. The aim of the study was to evaluate the effect of different preservation methods on the antioxidant properties. The materials were: chokeberry (Aronia melanocarpa), blueberry (Vaccinium corymbosum), passion fruit (Passiflora edulis) and mango (Mangifera indica). Obtained juices were subjected to six preservation methods: three types of pasteurization (HTST, MTST, MTLT), two types of microwaving (30 and 15-s) and sonication. One part of each juice was a control sample, not subjected to preservation. The antioxidant capacity (DPPH, ABTS), total polyphenol content (TP, FBBB), total flavonoids (TF), and total anthocyanins (TA) were determined. A. melanocarpa juice exhibited the highest polyphenol content and the greatest antioxidant capacity, reaching of ca. 665 and 1020 mg TE/100 mL (DPPH and ABTS, respectively). Juices from V. corymbosum, M. indica, and P. edulis demonstrated lower antioxidant capacity resulting from significantly lower polyphenol content, including flavonoids and anthocyanins. Processing of fruit juices has an impact on the content of their bioactive compounds. Conventional preservation methods based on heating treatment may lead to losses of antioxidant properties, while microwaving and sonication did not reduce them and, in some cases, even enhanced them. In blueberry juice, most of treatments increased antioxidant capacity. In passion fruit juice, the highest activity was observed after HTST and sonication, whereas microwaving and MTLT significantly reduced antioxidant capacity. Overall, all analyzed juices represent valuable sources of bioactive compounds whose properties may be of importance from both nutritional and technological perspectives. Especially A. melanocarpa deserves to be regarded as superfruit.
The use of local food ingredients in noodle products is increasing due to their potential to improve nutritional value and functional properties. This study evaluated the effect of partially substituting wheat flour with modified cassava flour (mocaf) and pumpkin flour on the physicochemical characteristics, bioactive compound content, starch digestibility fractions, structural properties, and sensory acceptance of fresh noodles. Noodles were prepared using five wheat flour: mocaf: pumpkin flour ratios of 100:0:0, 80:10:10, 70:20:10, 60:20:20, and 50:25:25 (w/w). Physicochemical properties, bioactive compounds, starch digestibility fractions, and structural characteristics were evaluated through color measurements, texture analysis (hardness and deformation), cooking quality assessment, β-carotene and total phenolic determination, antioxidant activity analysis, in vitro starch digestibility evaluation, Fourier-transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). Increasing the proportion of mocaf and pumpkin flour significantly (p < 0.05) reduced noodle hardness from 7.79 to 5.35 N and deformation from 11.35% to 6.03%, while increasing cooking loss from 8.24% to 12.75%. Substitution also significantly increased β-carotene (2.29-124.46 μg/g) and total phenolic contents (0.14-4.94 mg GAE/g) (p < 0.05). The in vitro starch digestibility results indicated lower levels of RDS and an estimated glycemic index, whereas RS content increased. The 60:20:20 formulation exhibited the highest sensory acceptance. These results indicate that mocaf and pumpkin flour substitution improves the functional and nutritional properties of fresh noodles and supports their development as functional foods based on local ingredients.
Enset (Ensete ventricosum) is a perennial herbaceous monocot belonging to the Musaceae family. It is a crucial crop in Southern and Southwestern Ethiopia, providing food security for over 20 million people. The three main enset-derived food products are kocho, amicho, and bulla. Most studies have focused primarily on kocho, with much less attention given to the characteristics, production methods, and uses of bulla. Despite being traditionally regarded as the highest quality enset product and its considerable importance, the existing literature on bulla production contains significant inconsistencies. Additionally, much of the current literature does not clearly distinguish between bulla and fermented bulla; these two terms are often used interchangeably, which creates confusion. This review synthesized existing knowledge on bulla processing, nutritional profiles, socioeconomic roles, and medicinal applications. Following PRISMA guidelines, 337 records were identified through database searching. After removing 98 duplicate records, 77 records from nonreputable sources, and 79 papers that lacked clarity or rational justification, 83 articles remained and were assessed for full-text eligibility after rigorous screening. The result showed that bulla is primarily a product of mechanical juice extraction and sedimentation, not requiring fermentation for its primary form. It is an energy-dense product with high carbohydrate but low protein content. Kocho gives less energy yield (6.5 MJ/kg) than bulla (8.5 MJ/kg). Fermented bulla is produced using traditional fermentation methods that vary among households and localities, and standardized fermentation protocols have not yet been well established. However, fermented bulla might exist as a secondary variant with a scarcity of standardized protocols for its processing. Previous in vitro and tablet formulation studies have suggested that bulla starch may have potential as a pharmaceutical binder and as a gelling agent in biotechnological applications. This review urges further empirical research to standardize processes, maximize production, and expand bulla's applications for enhanced food security, medicinal uses, and economic benefit.
Fresh, ready-to-eat vegetables are susceptible to contamination by several bacterial pathogens. This study evaluated the behavior of inoculated Escherichia coli and Salmonella Enteritidis (7 Log10 CFU/g) through viable cell counts on eosin methylene blue (EMB) and brilliant green agar (BGA) in soil, seeds, and cilantro plants. Samples were analyzed at 2 h, 3, 7, 15, and 60 days (d) (the typical harvest period) under greenhouse conditions. Confirmation of both microorganisms was achieved with a combination of biochemical and molecular analyses, including IMViC tests and 16S rDNA sequencing. The essential oil (EO) of Salvia officinalis (0.3 μL/mL, v/v) was obtained by steam distillation and was characterized by gas chromatography-mass spectrometry. The antimicrobial effect of the EO was evaluated on inoculated soil, seeds, and cilantro plants. E. coli persisted at 6.5 and 5.15 Log10 CFU/g in soil and seeds, respectively. The highest count (9.61 Log10 CFU/g) was observed at 7 d. S. Enteritidis reached populations of 7.44 Log10 CFU/g in soil and 7.25 Log10 CFU/g in seeds at 60 d. EO application resulted in reductions of 7.5 Log10 CFU/g with E. coli and 7.59 Log10 CFU/g for S. Enteritidis on inoculated cilantro plants after 60 d. These findings emphasize the potential of S. officinalis EO as a natural antimicrobial agent during cilantro growth.
This study is aimed at evaluating the effect of solvents such as ethanol and methanol on the extraction of phenolic compounds with antioxidant capacity from granadilla (Passiflora ligularis). Extraction was assisted with ultrasound (40 kHz, 30°C). The sample-to-solvent ratio was 1:14, and extraction was performed separately for seeds and peels. The proximate composition of peel and pulp stood out for their high carbohydrate content (52.12 and 90.99 g/100 g d.m., respectively), whereas the seeds showed values of fiber, protein, and fat of 29.48, 26.33, and 23.77 g/100 g d.m., respectively. Methanol was the most effective solvent for the extraction of phenolic compounds, and seeds were the highest source of these compounds, reaching a value of 36.26 mg GAE/g extract. The in vitro antioxidant capacity had similar behavior, with values of 7816.9 μmol Fe (II)/g d.m. extract for the FRAP assay and 1161.507 mmol TE/100 g extract for ABTS assay. The HPLC-MS analysis identified some phenolic compounds present in the peel extracts such as epigallocatechin gallate, quercetin and resveratrol and additionally to them, rutin for the seed extracts.
Germinated brown rice (GBR) has gained considerable attention as a functional food due to both nutritional and bioactive profiles as well as health-promoting properties. The present narrative review is aimed at summarizing and discussing available research on GBR, focusing on bioactive composition and potential to support human well-being. Based on available data, the germination process of brown rice enhances the bioavailability of key bioactive compounds, including polyphenols, γ-aminobutyric acid, γ-oryzanol, vitamins, and dietary fibers. Additionally, a substantial body of evidence supports the ability of GBR to exert beneficial physiological effects on the host, such as modulation of lipid and glucose metabolism, antioxidant and anti-inflammatory activities, and positive influences on gut microbiota composition. The use of GBR in formulating functional foods and nutraceutical supplements further highlights its versatility as a promising strategy in supporting human well-being.
This review addresses the nutrients, bioactive compounds, and the potential use in the food industry of purple basil (Ocimum basilicum L.). Purple basil is recognized for its high content of bioactive compounds, notably phenolic compounds, chlorophylls, and carotenoids, which contribute to its high antioxidant and antimicrobial properties. Studies have explored the use of purple basil in various forms, including dried leaves, essential oil, infusions, and minimally processed products, demonstrating its versatility in food formulations. Research highlights that incorporating purple basil into products such as ice cream, cheese, yogurt, and kombucha enhances their nutritional and functional properties by increasing antioxidant activity and phenolic compound content. Additionally, its application in meat preservation has shown effectiveness in inhibiting microbial growth and delaying lipid oxidation, whereas its inclusion in biodegradable films and active food packaging offers innovative solutions for food quality monitoring and shelf life extension. Purple basil emerges as a promising natural ingredient for the food industry and gastronomy due to its chemical profile and health benefits—supporting the development of healthier, functional, and sustainable food products. Further studies are encouraged to optimize processing techniques and fully harness the potential of O. basilicum in diverse food application.
Bovine liver is a food that is known to be nutritious and easily accessible to consumers. The nutritional quality of this food can be influenced by several factors, such as the rearing system. The objective of this study was to characterize the fatty acid profile in the liver tissue of cattle raised in the Brazilian Eastern Amazon, taking into account the effect of the rearing system and seasonality. Liver tissue samples from cattle raised in native pastures, in flooded areas, in cultivated pastures, in highlands and in a confinement, system was evaluated. The liver tissue from the extensive systems showed (p<0.05) a higher proportion of saturated fatty acids (C16:0 and 17:0) and a higher proportion of monounsaturated fatty acids compared with the confinement liver tissue. The sum of polyunsaturated fatty acids was higher for the hepatic tissue of the feedlot system compared with the pasture system; however, the tissue of animals from the pasture system showed much higher percentages of long-chain PUFA's such as EPA, DHA, DPA, and their precursor, alpha-linolenic acid. The information gathered is important for optimizing the production of beef and its offal with desirable nutritional properties for promoting human health.
Personalized nutrition recommendations encounter difficulties in aligning users' dietary preferences with appropriate foods in extensive nutritional databases comprising thousands of products. This research introduces a multinutrient clustering framework that examines 8790 foods from the USDA National Nutrient Database for Standard Reference, Release 28, utilizing 23 nutritional attributes, including macronutrients, vitamins, and minerals. We thoroughly analyze K-means and agglomerative clustering algorithms across various configurations (k = 2 - 8), finding that K-means with eight clusters yields optimal performance, achieving a silhouette score of 0.273 and semantically interpretable dietary categories. The suggested technique shows a 46.4% improvement over suggestions based on popularity and a 273.0% improvement over recommendations based on a single nutrient. This was shown by a thorough evaluation utilizing Precision@K, NDCG, and fivefold cross-validation (mean silhouette 0.265 ± 0.006). Users can set their own dietary preferences using nutrient sliders, six preset configurations (high protein, low carb, high fiber, low sodium, high calcium, and low calorie), and three configurable weighting strategies (equal, prioritized 3×, and focus-only). The system then gives them real-time recommendations (in less than 2 s) with clear similarity scores. A systematic examination with 50 automated test questions shows that the system works well in a wide range of dietary situations. The huge effect sizes (46.4% and 273.0% improvements) suggest that the results are statistically significant. This research connects computational nutrition studies with real-world dietary advice. It offers an open-source, understandable system for evidence-based meal planning that fills important holes in current prediction and classification methods by allowing personalized, multinutrient food suggestions with clear reasoning behind the choices.
Lettuce is a perishable vegetable with a short shelf life, which leads to detrimental changes in texture, physiological processes, and enzymatic activity during postharvest storage. However, appropriate packaging materials can be used in storage and distribution to maintain quality and extend the shelf life. Therefore, the aim of this study was to investigate the effect of different packaging materials on lettuce chemical quality under cold storage. The experimental analysis was conducted at intervals of every 6 days for 33 days with three replications and evaluated in a CRD trial corresponding to nine packaging materials. The samples were harvested at 58 DAP (days after planting). In this study, nine packaging types were evaluated: (1) without primary packaging in a carton box, (2) a carton box glued with low-density polyethylene (LDPE), and (3) a Danpla plastic box; (4) samples wrapped in LDPE and (5) green modified atmosphere packaging separately; and (6) samples packed in a carton box, (7) a carton box glued with LDPE film, and (8) a Danpla plastic box. Quality parameters (TSS, vitamin C, phenolics, total chlorophylls, and carotenoids) were analyzed. This work concludes that the iceberg lettuce "Saula" packed in a carton box glued with LDPE stored at 3°C ± 2°C and 95% relative humidity prolongs the shelf life and is, therefore, recommended for exportation.
This study is aimed at modeling the water sorption isotherms and air-drying kinetics of Chondracanthus chamissoi in tetrasporophyte and carposporophyte stages. A convective dryer was used for the desorption experiments at 25°C, 40°C, and 55°C, using the GAB (Guggenheim-Anderson-de Boer), BET (Brunauer-Emmett-Teller), Halsey, and Oswin equations. The best fit for both phases was achieved using the GAB model, as evidenced by the highest R 2 values (0.9988 for the tetrasporophyte at 55°C and 0.9985 for the carposporophyte at 40°C) and the lowest RMSE values (0.0058 for the tetrasporophyte at 55°C and 0.0075 for the carposporophyte at 40°C). Drying experiments were conducted in a climatic chamber at four different air temperatures: 40°C, 50°C, 60°C, and 70°C. The drying behavior was analyzed using Newton, Henderson-Pabis, Page, and Modified Page models. When comparing experimental moisture ratio values with calculated MR values, the Modified Page model was found to have the best fit with the same statistical test for both phases. Therefore, both equations efficiently simulate the C. chamissoi drying process and are an excellent tool for estimating drying time.
Honey has been revered for its medicinal properties for thousands of years, with medicinal uses including treating inflammation and gastric ulcers. The gut pathogen Helicobacter pylori is known to cause inflammation and gastric ulcers. Current treatment options for infection with H. pylori present several concerns due to the rapid gain in resistance and dysbiosis caused to the gut microbiome. While the anti-H. pylori properties of honey have been studied globally, a comprehensive range of southern African honeys has yet to be explored against this pathogen. This study is aimed at investigating South African honey for its anti-H. pylori activity and interaction with gut microbiome species. A total of 76 raw honey samples derived from South African apiarists were investigated, along with Manuka honey included for comparison. The anti-H. pylori activity and interaction with the gut microbiome species were assessed using the minimum inhibitory concentration (MIC) agar dilution assay. The hydrogen peroxide (H2O2) concentration of antimicrobially active samples was determined using colorimetric test strips. A third of the investigated honeys showed activity comparable with that of Manuka honey. Honey derived from fynbos, citrus, coriander, and buchu floral sources demonstrated the best anti-H. pylori activity (MIC of 6.25%). An increase in anti-H. pylori activity was observed for up to 82.50% of combinations of honey and Lactobacillus/Lacticaseibacillus species. A positive correlation (R2=0.76) between increased anti-H. pylori activity and increased H2O2 concentrations was observed. These results demonstrate not only the potential of South African honey as anti-H. pylori agents, but also the importance of their interactions with the gut microbiome to enhance inhibition of this ulcer-causing pathogen.
Fortification of functional dairy products with botanical bioactives is constrained by the inherent bitterness and chemical instability of plant extracts. This study investigated the microencapsulation of Neolamarckia cadamba (Kadam) bark extract for incorporation into probiotic yogurt, targeting preserved antioxidant activity and enhanced sensory acceptability. Ultrasonication-assisted extraction in a 1:1 hydroethanolic system significantly outperformed conventional maceration in phytochemical recovery. The concentrated extract was spray-dried (inlet: 160°C; outlet: 80°C) using an optimized Quillaja saponin-sunflower lecithin carrier matrix, yielding spherical, fracture-free microcapsules with a principal intensity peak diameter of 78.98 nm (Z-average: 6183 nm, indicative of polydisperse aggregate populations in the feed emulsion), and a highly stable zeta potential of -38.3 mV. SEM imaging confirmed successful tannin sequestration within intact particles. Functional evaluation of the fortified probiotic yogurt demonstrated a total phenolic content of 71.47 mg/g and DPPH radical scavenging activity of 72.94%, both sustained throughout refrigerated storage. A 42-day release kinetics study confirmed controlled, gradual polyphenol diffusion into the yogurt matrix. Sensory panels awarded encapsulated formulations an overall acceptability score of 8.16 ± 0.36 out of 9, with no statistically significant differences observed between encapsulated and free-extract treatments for any sensory attribute (all p > 0.05), indicating comparable sensory acceptability. These findings establish encapsulated N. cadamba extract as a physicochemically stable, clean-label functional ingredient with improved antioxidant retention, favorable sensory acceptability comparable to free-extract formulations, and controlled polyphenol release in a probiotic yogurt matrix. In vitro digestion and in vivo bioavailability studies are warranted to fully substantiate health-efficacy claims.
Palm weevil larvae (Rhynchophorus phoenicis), locally known as akokono, are traditionally consumed in Ghana but remain inadequately integrated into commercialized food systems. This study assessed consumer awareness of akokono as a food source, willingness of nonconsumers to try processed akokono products, and acceptance of akokono as an ingredient in processed meat products in Ayeduase, Kumasi, Ghana. A cross-sectional survey design involving 150 respondents selected through a mixed convenience-intercept and snowball sampling approach was employed. Data were collected using a structured questionnaire and analyzed using descriptive statistics and chi-square tests in IBM SPSS Statistics Version 27. The results showed that 41.3% of respondents currently consumed akokono, with taste identified as the major reason for consumption (80.6%). Although regular consumption was moderate, awareness of akokono as a traditional food source was generally high among respondents. Among nonconsumers, 58.8% expressed willingness to consume akokono when incorporated into processed products, while sausage was the most preferred product form (59.7%). Acceptance of processed akokono products was generally favorable, particularly when incorporated into familiar food forms. Chi-square analysis revealed no significant association between akokono consumption and sociodemographic variables, including gender, age, and educational level (p > 0.05). The findings suggest that incorporating akokono into familiar processed food products may improve consumer acceptance and support the promotion of sustainable alternative protein sources.
Beef is a prominent dietary component in many developing countries, including Ghana, due to its rich protein, energy, and fat contents. However, it has become a significant source of foodborne pathogens, including Escherichia coli O157 and Salmonella, which can lead to severe gastrointestinal infections. This study investigated food hygiene practices and the microbial safety of beef sold at the Ho Central Market in Ghana. Sixty-three beef handlers and processing facilities in 25 shops were conveniently sampled using a structured questionnaire. Twelve beef samples were also collected in duplicates at 9:00 a.m. and 3:00 p.m. from the market and subjected to microbial analyses using standard procedures (aerobic plate count [NMKL No. 86, 2013], coagulase-positive staphylococci [NMKL No. 66, 5th Ed., 2009], Enterobacteriaceae [NMKL 144, 2005], E. coli O157 [NMKL 125, 2005], and Salmonella [NMKL No. 71, 1999]). The data collected were analyzed using SPSS Version 22. The food hygiene protocol observation study revealed that food safety and hygiene standards were compromised. However, personal hygiene practices like wearing suitable PPE (100%), using standard protocols for handwashing (100%), and removing pieces of jewelry before processing (92%) were observed. For microbial analyses, the results showed that almost all the beef samples were highly contaminated under each indicator, except the sample from shade Vendor 1 at 9:00 a.m., which recorded Enterobacteriaceae (3.18 ± 5.00) and E. coli (2.68 ± 4.04) below Ghana's Food and Drug Authority thresholds. While almost all the samples (75%) were free from E. coli O157, the Salmonella species contaminated about 75% of the samples. However, there are no statistical differences between the samples collected at 9:00 a.m. and those at 3:00 p.m. (p > 0.05). The presence of high microbial counts, E. coli O157, and Salmonella in beef samples could be attributed to inadequate and substandard infrastructure. Hence, effective food safety measures and regular monitoring are imperative to ensure the safety of beef products and protect public health.
Reduced fat yoghurt is the most consumed type of yoghurt in the world, especially in developed countries. The shared opinion according to which it is better for health than plain yoghurt does not have a scientific basis. Many cohort studies instead suggest that full fat dairy products intakes have an inverse association with obesity and overweight. Most studies (more than 90%) have studied the effects of the addition of starch to milk on the characteristics of yoghurts instead of the effect of the replacement of milk fat by starch on these characteristics. When compared with control yoghurts made without adding starch, the addition of starch increases the carbohydrate content of yoghurts while decreasing the moisture content. There is not a specific trend with respect to mineral content, fat content, and protein content of yoghurt since an increase, a decrease or no effect are observed. The addition of starch increases the pH and apparent viscosity of yoghurts and decreases yoghurt syneresis, the effect being more important with increasing concentration of starch. The effects of the addition of starch on textural and sensory characteristics of yoghurts depend on the range of concentrations of starch used. Optimum sensory characteristics of yoghurts with added starch seem to be reached at a concentration of 2%, regardless of the source and eventual modification of starch. During the storage of yoghurts, there is a continuous decrease of pH and increase of lactic acid due to the increase of the population of lactic bacteria. The variation of apparent viscosity of yoghurts, their susceptibility to syneresis and their textural characteristics are dependent on the range of concentrations of starch used. No significant variation of sensory characteristics of yoghurts with added starch is observed over time. The addition of starch to yoghurts does not change their fundamental rheological characteristics.
Food systems are complex microbial ecosystems in which microorganisms play dual and often contrasting roles as agents of foodborne contamination and as essential drivers of food production and biotechnological innovation. Microbial ecology provides an integrative framework for understanding how microbial interactions, environmental conditions, and human interventions shape food safety outcomes and technological processes. This narrative integrative review is aimed at synthesizing current literature on microbial ecology at the nexus of food safety and food biotechnology and at identifying key research gaps and future directions. In this study, peer-reviewed journal articles addressing microbial interactions, contamination pathways, and ecological mechanisms relevant to food safety and biotechnology published between 2015 and 2025 were retrieved from major scientific databases and were synthesized using a narrative integrative approach. The review highlights ecological factors including microbial competition, stress adaptation, and biofilm formation across pre- and postharvest environments. At the same time, these same ecological principles are harnessed in food biotechnology to drive controlled fermentations, enhance shelf life through biopreservation, develop functional probiotics and enzymes, and engineer microbial systems via synthetic biology. Advances in high-throughput sequencing technologies, including whole genome sequencing, metagenomics, and multiomics integration, are identified as transformative tools for linking food-associated microbial community structure to functional outcomes. Despite significant progress, challenges remain in translating ecological insights into reliable industrial and regulatory practices due to microbial complexity, data integration limitations, and safety considerations. The review positions microbial ecology as a strategic framework for advancing food safety, biotechnological innovation, and sustainable food systems.
