Global food systems are facing increasing challenges associated with population growth, climate change, environmental pressures, resource limitations, and the demand for safe and nutritious foods. Food biotechnology has emerged as an interdisciplinary field that contributes to addressing these challenges through innovations in microbial processes, bioprocess engineering, food safety technologies, and the development of functional food ingredients. This editorial provides an overview of the research topics presented in this issue of Applied Food Biotechnology. The published articles cover a broad range of subjects, including microbial biotechnology, fermentation technologies, probiotics and postbiotics, enzyme engineering, bioactive compounds, food safety interventions, pathogen control, nanobiotechnology, and sustainable bioprocesses. Several studies examine approaches for improving microbial performance, enhancing food quality, optimizing biotechnological production systems, and increasing the stability and functionality of food ingredients. Other contributions focus on food preservation, antimicrobial strategies, waste valorization, alternative bioresources, and applications relevant to sustainable food production. Collectively, these studies reflect current research directions in food biotechnology and highlight the diversity of biotechnological approaches being explored to support food quality, safety, functionality, and sustainability. The findings presented in this issue may contribute to future developments in research, industry applications, and evidence-based decision-making within the food sector.
Background and Objective: Rosa damascena Mill. possesses bioactive compounds, including flavonoids and anthocyanins, which are addressed for their antioxidant and anti-inflammatory characteristics. This study aimed to develop and optimize a microencapsulation system for rose extract and probiotics. It focused on particle size and morphological characteristics analyzed via particle size analysis, scanning electron microscopy-energy dispersive X-ray spectroscopy and , gas chromatography-mass spectrometry and further assessed the bioavaliability and bioaccessibility of the encapsulated probiotics. Material and Methods: Lacticaseibacillus casei and Bifidobacterium longum were cultivated in De Man, Rogosa, and Sharpe broth. The petals of Rosa damascena Mill. were extracted with ethanol 70% 1:1 aqueous solution. The microencapsulation involved dissolving the extract and probiotics, followed by the addition of chitosan and sodium tripolyphosphate to form stable colloids. The particle size was analyzed using dynamic light scattering and the morphology of microcapsules was investigated using scanning electron microscopy coupled with energy-dispersive X-ray spectroscopy. Detection of ethanol was carried out using gas chromatography-mass spectrometry. Probiotic viability was assessed after storage at 4 degrees C for 0, 14 and 28 d and bioaccessibility was assessed using in vitro gastrointestinal simulation method. Results and Conclusion: The microencapsulation process resulted in spherical microcapsules with a mean particle size of 3107 nm +/- 273.2. Scanning electron microscopy analysis verified uniform morphology, indicating effective encapsulation. The probiotic count for microencapsulated samples was 5.16 +/- 0.37 log cfu ml(-1). Gas chromatography-mass spectrometry data showed that the ethanol content was 2.53% +/- 0.21 (v/v). Microencapsulation of R. damascena Mill. and the probiotics increased the recovery of anthocyanin by 9%. These findings have suggested that combining microencapsulation with probiotic strains provides viable strategy to improve the functional delivery of anthocyanin-rich botanicals in nutraceutical uses.
Background and Objective: Nanobioremediation using various biological entities has emerged as a rapidly evolving field of research. These biologically synthesized nanoparticles are increasingly used in various uses, primarily in the remediation of environmental contaminants and biomedicine. Additionally, the increasing influx of harmful pollutants into the environment, driven by swift technological progress and population expansion, has become a significant issue. A significant number of chemicals have been recognized as endocrine disruptor chemicals, including various pesticides. Therefore, this subject was chosen due to the significant failure rate associated with traditional remediation methods in addressing persistent pesticides. While nanobioremediation has verified effective as a hybrid solution, there is a significant absence of comprehensive reviews focusing on the food chain. Results and Conclusion: Although there are various physical, chemical and biological remediation technologies available, their effectiveness frequently diminishes because of complex processes. Therefore, linking nanoscience and bioremediation strategies can play a promising role in decreasing the endocrine-linked disorders associated with pesticide contamination.
Background and Objective: Fermented foods of camel milk are important components of the diet for people living in arid lands. Shubat is a widely consumed fermented camel milk product in Kazakhstan. However, a comprehensive assessment of its protein quality, specifically amino acid composition, is lacking. This study aimed to assess biological value of the protein component of traditionally prepared shubat from Western Kazakhstan. Material and Methods: Totally, 12 shubat samples were collected from the regions of Atyrau, Aktobe, Mangystau and West Kazakhstan. All samples were set to the national standard ST RK 117-2015. Amino acid composition was assessed using highperformance liquid chromatography with pre-column derivatization. The biological value was assessed by calculating the essential amino acid content; then, amino acid score was compared to the Food and Agriculture Organization/World Health Organization (2011) reference score and the amino acid composition index (UA) based on Harrington's desirability scale. Data were present as mean +/- standard deviation (n = 3). Results and Conclusion: Significant regional variance was observed. Fat and protein contents varied from 5.47 to 6.69% and from 2.14 to 3.21%, respectively. The essential amino acid content constituted 43-46% of total amino acids. The presence of limiting amino acids was a key factor reducing the protein quality. The first limiting amino acid was histidine in samples from Atyrau and West Kazakhstan and leucine in samples from Aktobe and Mangystau. The identification of these region-specific limiting amino acids highlights potential nutritional considerations for populations relying on shubat as a primary protein source. The amino acid composition index (UA) was highest for the sample from Mangystau (0.66) rated as "good," while samples from other regions were rated "satisfactory" (0.56-0.58).
Background and Objective: The global demand for plant-based dairy alternatives is steadily increasing. However, relatively little is known about the fermentation processes of plant-based beverages. The main objective of this study was to investigate the changes in chemical composition, as well as structural, rheological, and organoleptic properties of rice-based beverages, depending on the initial rice-to-water ratio and fermentation time. Material and Methods: Hydromodules with rice-to-water ratios of 1:2 and 1:3 were prepared. Each hydromodule was subjected to enzymatic hydrolysis, followed by fermentation for 8 and 24 hours. The samples were evaluated for physicochemical, rheological, and sensory characteristics. Data analysis and correlation studies were performed using GraphPad Prism and Origin8 software at a significance level of p < 0.05. Results and Conclusion: Fermented samples showed a decrease in pH (by up to 3.5 units) and an increase in titratable acidity (from baseline to 34.2 degrees T and 90.1 degrees T after 8 and 24 hours of fermentation, respectively), which indicates successful acidification due to microbial activity. Fermentation for 8 hours at a 1:2 rice-to-water ratio improved water-holding capacity (98%), as well as textural properties such as cohesiveness (89.2%) and gumminess (17.4%). These results suggest that combining enzymatic prehydrolysis with fermentation using L. bulgaricus can significantly enhance the technological and functional properties of rice-based beverages, offering a promising approach for developing high-quality fermented plant-based products.
