The quantification of sugars in olives is technically challenging due to the high lipid content, which interferes with conventional aqueous extraction methods. This study developed and validated a robust methodology for the extraction and determination of major sugars (sucrose, glucose, fructose, rhamnose, and mannitol) in olive pulp (Olea europaea L. cv. Arbequina). The proposed method applies the Bligh and Dyer principle to effectively separate the fatty matter from the polar phase. A critical purification step was implemented using a laboratory-prepared activated charcoal (AC) solid-phase extraction (SPE) column (AC column) to remove pigments and residual interferences. Chromatographic separation was achieved using an HPLC-RI system equipped with a Shodex SUGAR SC1011 (Ca2+) column under isocratic conditions (0.9 mL/min, 70°C). Validation was conducted following CG 4 EURACHEM guidelines. Results showed excellent linearity (R² > 0.9990) and high sensitivity, with detection limits (LOD) between 0.01 and 0.02 mg/mL. Precision (repeatability and reproducibility) was satisfactory, and accuracy tests yielded recovery rates ranging from 61.72% to 122.09%, consistent with the complexity of the lipid-rich matrix. Glucose was identified as the predominant sugar (22.35 ± 3.83 mg/g dry wt.). This methodology provides a reliable, cost-effective, and reproducible tool for food laboratories to monitor sugar profiles in fatty fruit matrices, essential for determining ripening indices and nutritional quality.
Ultraviolet-B (UV-B) radiation could be a sustainable postharvest strategy to improve the safety and quality of fresh produce; however, its effects on wine grapes remain poorly understood. This study evaluated the impact of postharvest UV-B treatment on microbial load and phenolic composition in two grape varieties (Vitis vinifera L. cv. Tempranillo and Garnacha Blanca) under healthy and Botrytis cinerea-infected conditions. Grapes were exposed to two UV-B doses (0.18 and 1.40 MJ m⁻²), and responses were assessed using culture-based methods, quantitative polymerase chain reaction (qPCR) and ultra performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). UV-B irradiation significantly reduced total mould counts and viable B. cinerea spores in a dose-dependent manner, with the highest dose achieving reduction of approximately 1 log unit. UV-B also modified phenolic composition, increasing flavonol and stilbene accumulation, particularly in healthy grapes. Varietal differences were observed: tempranillo showed greater flavonol accumulation (1.4–2.5 mg g⁻¹ dry weight [DW]), whereas Garnacha Blanca exhibited higher stilbene levels (0.1–0.4 mg g⁻¹ DW) after the highest UV-B dose. In infected grapes, phenolic responses were more limited and mainly restricted to specific stilbenes, indicating reduced metabolic responsiveness under pathogen pressure. Overall, postharvest UV-B treatment improved microbial safety and modulated phenolic composition in a dose-, variety-, and sanitary status-dependent manner, supporting its potential as a residue-free technology for wine-grape quality assurance.
Oleogels have gained attention as healthier fat alternatives, but improving their oxidative stability remains -challenging. This study investigated the enhancement of 10% (w/w) carnauba wax-based oleogels by -incorporating curcumin (0.1%, w/w) and β-carotene (0.1%, w/w), both individually and in combination (0.05% w/w each). Oleogels were prepared using a mixed oil phase of palm oil, olive oil, and linseed oil (66:12:22, w/w) and -evaluated for oil-binding capacity, microstructure, Fourier transform infrared spectroscopy (FTIR), colour, texture, oxidation indices, and antioxidant activity. All formulations exhibited minimal weight loss (<0.05%) and consistent FTIR spectral characteristics, while addition of curcumin improved the texture of oleogels. During 28 days of storage at 4°C, curcumin significantly inhibited lipid oxidation, reducing peroxide, p-anisidine, and total oxidation values by 10.59%, 81.54%, and 20.25%, respectively, compared with the antioxidant-free control, while maintaining robust antioxidant activity. While β-carotene failed to protect against oxidation, its combination with curcumin showed an additive effect only. The curcumin--fortified oleogel was assessed in a beef-emulsion model, where it suppressed the formation of thiobarbituric acid-reactive substances (0.03-mg malondialdehyde [MDA]/kg by day 28) and achieved oxidative stability comparable with beef fat. Although curcumin introduced noticeable yellowing, its proven gel-forming capacity and oxidative protection highlight its potential as a functional component in structured lipid -systems designed to mimic beef fat.
Antimicrobial peptides (AMPs), such as protegrin-1 (PG-1), have attracted attention as natural bacterial growth inhibitors. In this study, we evaluated the antimicrobial efficacy of PG1 in meat models contaminated with 5000 colony-forming units per gram of common spoilage bacteria. Under refrigerated storage at 4°C, PG-1-overexpressing transgenic (PG-1 Tg) muscle tissues showed a one-log reduction in bacterial counts of both S. aureus and B. cereus compared with respective inoculated wild-type (WT) muscle tissues on days 7 and 14. Uninfected PG-1 Tg muscle tissues maintained negligible bacterial counts throughout the 14-day storage period. Under room temperature conditions, PG-1 Tg tissues showed reductions of approximately one to two log units on day 3 and two to five log units on day 7 in bacterial counts compared with inoculated WT muscle tissues. In addition, PG-1 displayed lower MIC values and greater stability than nisin across pH (3–9), temperature (25–90°C), and proteolytic ranges, supporting its potential as a natural bacterial growth inhibitor for meat products. Although regulatory considerations remain regarding the use of AMP-expressing transgenic animals, this strategy may represent an innovative and cost-effective approach to improving meat preservation and reducing microbial spoilage in the food industry.
Different percentages (12.21%, 13.50%, and 14.73% w/w) of cricket flour were added to artisanal fresh pasta as protein source. Sensory acceptability and technological properties were assessed to evaluate the effects of insects on pasta quality. Final protein content was quantified. To verify potential metabolic modifications induced by ingestion of insect flour, a simulated in vitro digestion was also carried out. Results demonstrated that all the samples remained acceptable, even though the overall quality after the addition of the highest insect flour concentration was very near to the threshold, due to more compromised structural properties. In line with sensory data, swelling index, cooking loss, and water absorption increased as the insect flour increased, but no marked differences with control pasta were highlighted, thus considering all the fortified samples acceptable from a technological point of view. In vitro digestion showed a significant increase in protein release from insect flour–enriched pasta compared to the control, above all during the gastric phase. As regards the potential glycemic response, the control pasta showed a release of glucose higher with respect to cricket-fortified pasta.
Extra virgin olive oil (EVOO) is valued for its health benefits but is prone to oxidation due to its high degree of unsaturation. Vine shoots, considered viticultural waste, contain phenolic compounds with strong antioxidant activity. This study evaluated EVOO model enriched (EVOO-E; 1,000 mg/L) with extracts from Carignan (Ca), Cinsault (Ci), and País (Pa) vine shoots, compared to control (Ct). Oil samples were heated at 100°C for 30 days and analyzed for acidity index (AI), polar compounds (CP), and fatty acids profile. Extracts, obtained via ultrasound-assisted extraction, were characterized by high-performance liquid chromatography–diode-array detection analysis–fluorescence detector, total phenols (142.9–249.8 mg GAE/g), and antioxidant activity (110–169 µg/mL, SC50). The fatty acid profile of EVOO showed a high percentage of oleic acid (>74%), followed by palmitic acid (12%), and a significant contribution (>8%) of polyunsaturated fatty acids. Carignan extract was effective in protecting linoleic acid (5.31%), maintaining it practically at its initial level (5.67%). After heating, Carignan and Cinsault reduced CP (18.8% and 14.5%, respectively) and AI (1.9 mg KOH/g and 1.3 mg KOH/g, respectively) versus control (20.7%, 2.2 mg KOH/g), while País increased degradation. Major compounds identified were trans-viniferin and trans-resveratrol. In this model system based on EVOO-E, both Carignan and Cinsault samples significantly improved thermostability, demonstrating the potential of grape shoot extracts as natural antioxidants for applications in lipid matrices that allow the incorporation of exogenous additives.
Pomegranate peel, the principal by-product of the pomegranate juice industry, is rich in minerals and phytonutrients. The effects of adding pomegranate peel extract (PPE) on the physicochemical, nutritional, antioxidant, and sensory properties of date beverage were evaluated. The increase in PPE concentration (0–20%) decreased pH, while total titratable acidity, viscosity, total soluble solids, and color intensity increased. The mineral, vitamin, and bioactive compounds content, and antioxidant activity increased significantly with increasing PPE concentration. At 15 and 20% PPE addition, the vitamin C content increased to 1118 and 1529 µg/mL, respectively, while total phenolic content reached 227.64 and 285.42 mg GAE/100 mL. The sensory evaluation showed improved acceptability up to 15% PPE, while a further increase to 20% negatively affected sensory quality. Mathematical modeling showed that most physicochemical, nutritional, and bioactive parameters followed a zero-order model, while a limited number of properties exhibited second-order behavior. Principal component analysis revealed that PPE concentration was the dominant factor influencing nutritional enrichment and quality attributes, with the 15% formulation representing the optimal balance between enhanced nutritional value and sensory acceptability. These results demonstrate that pomegranate peel can be utilized as a natural, sustainable, and phytonutrient-rich ingredient to improve the quality and nutritional profile of date beverages.
Unsaponifiable matter (USM) represents the minor fraction of vegetable oils that remains after saponification. It is composed of a complex mixture of bioactive compounds, mainly tocopherols, phytosterols, squalene, and polyphenols. These molecules are associated with antioxidant, anti-inflammatory, and cholesterol-lowering effects, which contribute to the nutritional and functional properties of edible oils. The specific composition of USM varies among oils and depends on various factors, such as plant species, cultivation practices, and processing methods, which in turn determine the concentration and diversity of bioactive constituents. The bioactive components of USM are linked to physiological benefits, including cardiovascular protection, modulation of inflammatory pathways, and maintenance of skin health. Owing to its chemical complexity, USM shows potential for incorporation into food matrices to enhance nutritional value and oxidative stability as well as for exploitation as a source of high-value compounds in the pharmaceutical, cosmetic, and nutraceutical industries. Several analytical techniques, including gas chromatography–mass spectroscopy, high-performance liquid chromatography, and nuclear magnetic resonance spectroscopy, are routinely employed to identify and quantify its constituents and to support oil authenticity assessment. Overall, the analysis of USM composition and functional properties provides valuable insights for the development of functional foods and nutraceutical applications.
Effective washing of fruits is crucial for safety and quality, especially because of microbial contamination. This study investigates the effects of varying concentrations (0, 40, and 80 ppm) and contact period (60 s and 120 s) of SaniDate®, a hydrogen peroxide-peracetic acid antimicrobial solution, on the reduction of Listeria innocua, yeast, mold, and native microbial populations on blueberries and in washing water. Additionally, the effect of these treatments on blueberry physicochemical properties was assessed by measuring the percentage water loss and visible damage over time. Initial L. innocua load of 8 log colony-forming units (CFU)/mL was significantly reduced by more than 4 logs CFU/mL with 80-ppm SaniDate (P < 0.05), with similar efficacy at 60 s and 120 s. A comparable trend was observed for native bacteria. In contrast, longer exposure to water without antimicrobial solution increased microbial survival, indicating the potential for cross-contamination. Yeast and mold reduction was considerably greater in SaniDate-treated samples compared to controls, although not significantly affected by concentration or contact time. All treatments caused negligible water loss and minimal surface injury, except at 80 ppm for 120 s (P < 0.05). Overall, SaniDate treatment, particularly at 80 ppm for 60 s, demonstrated potential as an effective approach for microbial control on blueberries while maintaining product quality.
This study evaluated the microbiological quality, pathogen prevalence, and antimicrobial resistance of Campylobacter spp. in raw chicken products sold at traditional wet markets of Ho Chi Minh City, Vietnam. A total of 648 chicken samples, including the wings, thighs, and livers, were collected from 24 districts at three time points on a trading day. High microbial contamination levels were observed, with 72.2% of the samples showing total aerobic mesophilic counts above 6.0 log colony-forming unit (CFU)/g. Escherichia coli was detected in 62.5% of the samples, while 60.5% exceeded the Vietnamese microbiological criterion specified in QCVN 8-3:2012/BYT. Salmonella spp. and Campylobacter spp. were detected in 33.8% and 23.2% of the samples, respectively, with C. jejuni as the predominant species (66.7%). Logistic regression identified chicken liver (adjusted odds ratio [AOR] = 3.08; P < 0.001) and suburban markets (AOR = 1.69; P = 0.008) as significant risk factors. Among 129 isolates, high resistance to tetracycline was observed (97.7% in C. jejuni and 93.0% in C. coli), with 66.7% classified as multidrug-resistant isolates. These findings indicate a substantial risk of foodborne exposure, highlighting the need for improved hygiene practices and strengthened antimicrobial resistance surveillance in traditional poultry retail systems in Vietnam.
Staphylococcus aureus biofilms significantly threaten public health by causing persistent infections and foodborne diseases. The rise in antibiotic resistance emphasizes the urgent need for effective non-antibiotic control strate-gies. This study evaluated the anti-biofilm potential of Amomum tsao-ko (AEO) and clove (CEO) essential oils against S. aureus NCTC8325. Gas chromatography–mass spectroscopy analysis revealed distinct chemical pro-files, with AEO exhibiting greater diversity. Both essential oils showed potent anti-biofilm activity against S. aureus NCTC8325, effectively preventing biofilm establishment, as confirmed by confocal laser scanning microscopy and scanning electron microscopy. The growth curves and crystal violet staining results demonstrated that AEO and CEO effectively inhibit biofilm formation at concentrations of 91.3 μg/mL and 86.3 μg/mL, respectively, without affecting bacterial growth. Transcriptomic profiling revealed that both AEO and CEO exert anti-biofilm effects through significant regulation of multiple molecular pathways. Interestingly, although the specific pathways influ-enced by AEO and CEO differed, both treatments significantly downregulated the S. aureus infection pathway and the expression of key adhesin protein genes within this pathway. Overall, this study provides critical insights into the phenotypic and transcriptional responses of S. aureus to AEO and CEO, thereby elucidating the molecu-lar basis of their anti-biofilm activities.
Fermentation is widely applied to enhance the safety, stability, and functional properties of dairy milk as part of broader milk processing and hygiene controls. This concise review examines the intricacies of dairy milk fermentation, focusing on microbial activity, bioactive chemical aspects, and product quality/safety. Bioactive peptides derived from fermentation-driven acidification have been shown to kill bacteria, contain antioxidants, lower blood pressure, and modulate the immune system, thereby enhancing microbiological safety and shelf life. However, there are key aspects, from milk composition, through culture performance, to processing circumstances that can affect safety and uniformity. Besides, bioactive molecular characterization, indigenous starter culture confirmation, and probiotic efficacy are required to enhance the success of dairy milk fermentation. To ensure high-quality, safe, and stable fermented dairy products, the process of fermentation science and risk-based regulatory frameworks must not be overlooked. Moreso, enhanced regulations of fermentation technologies can guarantee process reproducibility, product safety, and maximal bioactivity.
This study investigated 13 metal(loid)s in 10 commercial fish species from the Northeastern Mediterranean. Notably, Lead (Pb) consistently exceeded the permissible limit (PL) (0.30 mg kg-1). The assessment of health risks, conducted by considering the toxicologically significant inorganic fraction of arsenic (As) (10%), suggested a generally low estimated toxicological risk profile for adult consumers under the assumed intake scenario. The cumulative noncarcinogenic risk (total THQ) was found to be below the safety threshold of 1 for all studied species, suggesting that appreciable noncarcinogenic health concerns are unlikely under the assumed intake scenario. Furthermore, total carcinogenic risk values fell within acceptable ranges, with Nickel (Ni) identified as the primary contributor. From a nutritional perspective, all species exhibited a significant health benefit, characterized by positive selenium health benefit values (HBVSe) and Se:Hg molar ratios exceeding 1, supporting a potential protective role against mercury toxicity. In conclusion, while the consistent exceedance of the Pb regulatory limit warrants continued environmental monitoring and a cautious approach, the integrated risk-benefit assessment suggests that these species are unlikely to pose appreciable health risks for adults under the assumed intake scenario (moderate consumption), and they remain a valuable source of dietary selenium.
Edible flowers of dahlia represent a novel source of functional foods, and their nutritional enhancement through agronomic zinc biofortification is scarcely explored. This study establishes, for the first time, the efficacy of foliar-applied zinc oxide nanoparticles (ZnO NPs) as a novel biofortification strategy for this crop. The study compared foliar applications of ZnO NPs with those of zinc sulphate (ZnSO4) at 50 mg L-1 or 100 mg L-1 in dahlia flowers cv. 'Yaretzi'. Plants were grown in open-field pots. Levels of bioactive compounds, antioxidant activity, and mineral composition were measured. Results show that ZnO NPs treatment significantly increased chroma by 20% (14.63 +/- 0.87), anthocyanins by 40% (0.21 +/- 0.02 mg C3G 100 g-1) and Zn content by 37% (49.7 +/- 0.57 mg kg-1), compared to the treatment with ZnSO4. Antioxidant capacity (152.61 +/- 2.54 & micro;mol Fe2+/g) and protein (5.6 +/- 0.03%) and fibre (30.3 +/- 0.4%) were also increased. Findings indicate that foliar applications of ZnO NPs exhibit enhanced effectiveness, compared to ZnSO4, for increasing the nutrient-richness of dahlia flowers. Consequently, foliar application of ZnO NPs emerges as a promising agronomic strategy to cultivate dahlia flowers as a functional food for combating zinc deficiencies, subject to future comprehensive assessment of nanoparticle toxicology in food chain.
In this study, a novel tahini-based coffee beverage model was developed to investigate the combined effects of different thermal treatment levels of tahini (roasted and double-roasted) and Colombian coffee (medium-and dark-roasted) on the physicochemical, sensorial, and bioactive properties of beverages during in vitro gastrointestinal digestion. The primary aim was to evaluate tahini as a nutritious, plant-based milk alternative in functional coffee beverage formulations. The beverages contained 1.43-2.08% proteins, 2.37-3.05% lipids, and 3.74-6.84% total sugar, with caffeine levels ranging from 328.05 to 372.53 mg/L. Double-roasting resulted in reduced protein content by 15% and 31.25% in beverages prepared with medium-and dark-roasted coffees, respectively. Total phenolic content decreased during the gastric phase but increased under intestinal conditions, compared to undigested samples. Total antioxidant capacity was significantly affected by roasting intensity and digestion stage (P < 0.05), with the overall values increasing after digestion. Chemometric analyses clearly differentiated the samples according to roasting level. Overall, the results suggest that tahini-based milk may represent a promising ingredient for the development of plant-based coffee beverages, although further studies are required to confirm its functional and commercial potential.
Acrylamide is a toxin produced when food is heated at or above 120 degrees C. It is a byproduct of heat processing. Acrylamide is produced in foods rich in carbohydrates and starch during roasting, baking, and frying. It is a carcinogen and also has other health hazards for human beings. Therefore, to check the presence and amount of acrylamide in food, multiple samples of chicken, bread, and potato products were collected from different cities in Pakistan and analyzed by using HPLC. We found acrylamide in almost all samples analyzed. The average amounts 129.07 & micro;g/kg in chicken, 478.85 & micro;g/kg in potatoes, and 112.6 & micro;g/kg in bread samples, with relative standard deviations (RSDs) of less than 7%. The results showed that acrylamide levels differ significantly across food types and sampling areas. The acrylamide exposure rate (& micro;g/kg body weight (BW)) for various age groups was also studied. Although the results suggest that these items may add to total acrylamide intake, it is important to use existing risk assessment frameworks and total dietary exposure when interpreting the observed amounts. Further thorough nutritional and toxicological evaluations are required to more precisely identify the associated health concerns for the Pakistani population, even though the presence of acrylamide merits consideration due to its possible health implications.
This study aimed to develop active soy protein isolate (SPI)-based packaging films incorporating Janus nanoparticles (JNPs) to improve the shelf life of minced meat. JNPs were synthesized using carboxymethyl cellulose and beeswax-based hydrophobic carbon dots and incorporated into SPI films at 0.03, 0.05, and 0.1% (w/w). Films were characterized for microstructure, antibacterial and antioxidant activities, mechanical properties, color, release pattern, and UV-blocking properties. FTIR and FESEM confirmed the homogeneous dispersion of JNPs. SPI-JNP0.1% films exhibited improved tensile strength (15.2 MPa vs. 9.6 MPa in SPI film) and elastic modulus (175.7 MPa vs. 112.5 MPa in SPI film), with slightly reduced elongation (31.4% vs. 36.5% in SPI film). Release studies showed that JNPs diffusion into food simulants was concentration-dependent. Antibacterial tests revealed superior inhibition of Listeria monocytogenes. When applied to beef, SPI-JNP films (0.1%) reduced total mesophilic and psychrotrophic counts by 4.4 and 4.2 log10 CFU/g after 9 days at 7 degrees C. These results highlight the potential of JNPs as functional nanofillers in biodegradable food packaging.
Intermediate wheatgrass (IWG; Thinopyrum intermedium) is a promising perennial crop with potential nutritional and functional benefits. Physical (thousand kernel weight, color), chemical (protein content, mineral composition) and functional (phenolic contents, antioxidant capacity, phenolic acids, anthocyanins, lutein, zeaxanthin, and beta-carotene contents) grain characteristics of two IWG varieties, namely, Sova and Filin, were investigated. Protein contents of Sova (red) and Filin (purple) grains were 20.2 and 21.3%, respectively. The Mg, Ca, Mn, Fe, Cu, and Zn contents of Sova were 1575, 1259, 53.3, 51.5, 4.9, and 27.7 mg & centerdot;kg-1, respectively, and those of Filin were 1560, 1542, 55.7, 59.3, 5.9, and 33.1 mg & centerdot;kg-1, respectively. Zn:Cu ratios (5.65 for Sova and 5.61 for Filin) were balanced, minimizing risk of Cu deficiency. In both IWG varieties, phenolic contents in the bound fraction and their antioxidant activities (ABTS and CUPRAC) were higher than those in free fraction. Ferulic acid was the most abundant phenolic acid found in the bound fraction of IWG. These findings highlight the nutritional and functional potential of these two IWG varieties, reinforcing their value as promising ingredients for developing health-oriented, sustainable grain-based food products.
To promote the development of convenient, safe and healthy ready-to-cook (RTC) tuna products, this study investigated the combined effect of marination and high-pressure processing (HPP) on the quality and safety of yellowfin tuna steaks. Treatments included marination alone and marination together with HPP at 300 MPa or 600 MPa, compared with untreated control samples. The findings revealed that combining marination with moderate-pressure processing (300 MPa) significantly improved texture by reducing hardness, chewiness and shear force with sustenance of consumer-preferred aroma and taste. Although colour differences increased with pressure, sensory colour acceptability remained unaffected. Marination and HPP also effectively reduced histamine and total volatile basic nitrogen levels, indicating enhanced freshness and microbial stability. All samples maintained microbial counts below detectable limits (<10 CFU/g). Scanning electron microscopy further supported the acceptable structural modifications at 300 MPa. This study demonstrates that HPP-assisted marination is a promising preservation strategy for improving the safety, texture, and acceptability of RTC tuna without compromising quality. The approach offers valuable insight for sustainable seafood processing industries seeking cleaner and safer alternatives to thermal treatment.
