The increasing demand for eco-friendly food packaging, expected to surpass USD 530 billion globally by 2027, has intensified research into biodegradable films with multifunctional properties. This study aimed to develop and evaluate polyvinyl alcohol (PVA)-based bioactive films enhanced with itaconic acid (IA), chitosan (Ch), and silver nanoparticles (AgNPs) as sustainable packaging for extending the shelf life of raspberries. Four film formulations: PVA (control), PVA+AgNP, PVA+IA+AgNP, and PVA+Ch+AgNP, were tested for effects on weight loss, microbial growth, antioxidant activity, and biodegradability. All bioactive films reduced raspberry weight loss and microbial levels compared with uncoated fruit. The PVA+Ch+AgNP film exhibited the strongest antimicrobial effect (MICs of 0.39% for S. aureus and 3.12% for E. coli) and high antioxidant activity (61.31% CUPRAC). Flow tests confirmed suitability for fruit coating, and after eight weeks in soil, PVA+Ch+AgNP films lost 43.69% of mass, demonstrating biodegradability. These results suggest PVA-based films with Ch and AgNPs are effective, eco-friendly alternatives to plastic packaging for perishable fruits.

Background/Objectives: Iron deficiency anemia remains a primary global health concern, affecting millions worldwide. Despite the widespread availability of iron supplements, their efficacy is often hindered by poor bioavailability and adverse gastrointestinal effects. This study explores the potential of probiotics to enhance the bioavailability of Fe3O4 NPs through probiotic-mediated mechanisms. Methods: Lactobacillus fermentum, Lactobacillus rhamnosus, and Lactobacillus plantarum were utilized to investigate their interactions with Fe3O4 NPs, synthesized via co-precipitation and characterized using transmission electron microscopy, scanning electron microscopy, Fourier transform infrared spectroscopy, and X-ray diffraction. Results: The results indicated that probiotics adhere to the nanoparticle surface, with L. fermentum exhibiting the highest adhesion and internalization capacity, leading to a significant increase in 4-hydroxyphenylacetic acid (4-HPLA) production (11.73 ± 0.09 mg/mL at 24 h, p < 0.05). Spectroscopic analyses further revealed that probiotic metabolism facilitates the oxidation of Fe3O4 to Fe2O3. Additionally, Fe3O4 nanoparticle-treated cultures demonstrated enhanced bacterial viability and metabolic activity, highlighting a synergistic effect between probiotics and iron nanoparticles. Conclusions: These findings provide compelling evidence for probiotic-assisted iron supplementation as a promising strategy to enhance iron bioavailability while mitigating the gastrointestinal side effects of conventional iron supplements.

The phenolic composition of cherries plays a key role in their antioxidant capacity and potential health benefits. Therefore, this research aimed to evaluate phenolic compounds, ascorbic acid, carbohydrate content, antioxidant activity and assess varietal differences between six sweet cherry accessions. To, this study. Phenolic compounds were quantified using the HPLC-DAD-ESI+ method, ensuring precise separation and identification. Ascorbic acid and carbohydrate content were determined via HPLC, providing highly accurate quantification. Antioxidant capacity was assessed using both DPPH and ABTS assays. Our findings provide valuable insights into selecting sweet cherry varieties based on their phenolic and antioxidant content, with potential applications in the food industry and human nutrition. The results revealed varieties-specific biochemical profiles and sugar-polyphenol relationships, which may contribute to future breeding programs and industrial applications. The polyphenol content varied between 570.946 μg/g (‘Sylvia’) and 1,281.695 μg/g (‘Regina’). The highest amount of ascorbic acid was recorded in the Sylvia variety, with 142.867 μg/g, while the highest carbohydrate content was found in Merchant variety (155.778 mg/g). Therefore, the results suggest darker sweet cherry varieties are rich in anthocyanins, maintaining higher polyphenol content despite increased sugar levels.

Growing environmental concerns and the short lifespan of synthetic polymers have intensified the search for sustainable, biodegradable alternatives. Microbially produced biopolymers, such as bacterial cellulose, hyaluronic acid, polyhydroxyalkanoates, and poly-γ-glutamic acid, have gained attention due to their biocompatibility, non-toxicity, and renewability. This review highlights recent advances in metabolic engineering aimed at improving the yield, quality, and functionality of these biopolymers. Key strategies include genetic modifications (e.g., gene overexpression, gene deletion, CRISPR-Cas9) and systems biology tools (e.g., proteomics, genomics, synthetic biology). These approaches enable the development of optimized materials for food, medical, and industrial applications. The review also addresses important factors such as molecular weight control, scalability, biocompatibility, and eco-friendly degradation. By comparing natural and engineered microbial platforms, we provide insights into their advantages and limitations. This work underscores the crucial role of microbial metabolic engineering in advancing next-generation biopolymers, supporting both industrial innovation and global sustainability goals.

The growing demand for sustainable and eco-friendly packaging has driven research into developing biodegradable materials with enhanced functionality. This study develops and evaluates biodegradable polyvinyl alcohol (PVA)-based films incorporating itaconic acid (IA), chitosan (Ch), lemon peel extract (Lp), and silver nanoparticles (Np's) for active food packaging applications. In a controlled 11-day storage study at 4°C, when used to coat blueberries, these bioactive films showed reduced weight loss by up to 13.3%, maintained visual quality, and exhibited significantly lower microbial loads (***p < 0.001) compared to uncoated controls. The films exhibited pH-responsive swelling, peaking at pH 9 (92.95% for PVA + Ch) and reduced water vapor permeability (1.6% ± 1.2% for PVA + IA + Np + Lp). Biodegradability tests revealed up to 61.8% degradation in 8 weeks, confirming their environmental benefits. Adding IA and Ch enhanced mechanical strength and moisture resistance, while Lp and Np's provided antioxidant properties, making these films promising alternatives to conventional plastic packaging. This study presents a scalable approach to developing multifunctional, biodegradable films with potential for real-world adoption in sustainable food packaging systems.

Itaconic acid (IA) is a high-value platform chemical with broad industrial applications, ranging from bioplastics to pharmaceuticals. Traditionally produced through fermentation using Aspergillus terreus, recent years have seen increased interest in developing sustainable, bio-based production methods. This systematic review analyzes 49 peer-reviewed studies published over the past five years, focusing on microbial IA biosynthesis using wild-type and genetically engineered strains. Among these, Yarrowia lipolytica has emerged as a promising host organism, with metabolic engineering efforts achieving titers up to 130.5 g/L, particularly when combined with optimized fermentation media and process conditions. In addition to strain improvement, advances in co-culture strategies and downstream recovery techniques—such as reactive extraction and membrane filtration—have demonstrated the potential to reduce purification costs by up to 30% while maintaining high productivity. Despite these developments, several bottlenecks remain. Substrate heterogeneity, byproduct inhibition, and challenges associated with oxygen transfer and medium viscosity limit microbial efficiency, especially in non-sterile or large-scale environments. Moreover, many studies are confined to laboratory-scale setups and often report fermentation parameters inconsistently, impeding reproducibility and scalability. To overcome these limitations, future research should emphasize the standardization of protocols and integration of holistic bioprocess designs, which are essential for transitioning IA production from research to industrial implementation.

Arthrospira platensis, a filamentous photosynthetic cyanobacterium, is widely recognized for its high nutritional value, broad spectrum of bioactive compounds, and excellent safety profile, making it a promising natural source for health-promoting applications. This study aimed to profile the phenolic constituents of an ethanolic extract of A. platensis (EAP) using HPLC-DAD-ESI-MS and to investigate its pharmacological effects in attenuating acute and sub-chronic experimental colitis, as well as its antioxidant and antifungal properties. Colitis was induced in BALB/c mice by intrarectal administration of 2,4-dinitrobenzenesulfonic acid (DNBS), followed by oral administration of EAP at doses of 50, 100, and 200 mg/kg. Phenolic profiling revealed eight major compounds, with a cumulative content of 6.777 mg/g of extract, with Pyrogallol, Ferulic acid, and Chlorogenic acid being the most abundant. In vivo, EAP treatment significantly reduced the Disease Activity Index (DAI), alleviated macroscopic colonic damage, and preserved colonic mucosal integrity in both inflammatory phases. Biochemical analyses revealed significant reductions in myeloperoxidase (MPO) activity, nitric oxide (NO), and malondialdehyde (MDA) levels, accompanied by increased reduced glutathione (GSH) content and catalase activity. In vitro, EAP demonstrated notable antioxidant effects, including 56% DPPH and 47% ABTS radical scavenging activities, and an 81% ferrous ion-chelating capacity. Furthermore, it exhibited antifungal activity, with inhibition zones of 20 mm against Candida albicans and 15 mm against Aspergillus flavus, respectively. These findings highlight the multitarget bioactivity of EAP and support its potential as a natural agent for managing intestinal inflammation and oxidative stress across both acute and sub-chronic phases.

Itaconic acid (IA) is a highly soluble and stable bio-based chemical with diverse industrial applications, particularly in sustainable material production. Despite the growing demand for bio-based IA, efficient and sustainable production methods remain a challenge, particularly in optimizing fungal fermentation and byproduct utilization. This study explores the synergistic use of solid-state fermentation utilizing Aspergillus awamori for enzyme production and hydrolysis, combined with submerged fermentation to optimize IA bioproduction from wheat bran by-products. The optimal levels of enzyme production observed on the third day were closely related to moisture's vital role in synthesis dynamics, influencing glucose concentration and enzyme activities. The activities of glucoamylase, cellulase, and endoglucanase exceeded 50 U/g, 55 FPU/g, and 15 U/g, respectively. Subsequent IA bioproduction using A. terreus was optimized under various initial pH levels, with pH 4 and 5 demonstrating superior IA yields of 8.082 +/- 0.19 g/L and 10.782 +/- 0.98 g/L, respectively. Scaling up challenges highlight the need for a 30 % enzyme extract in wheat bran hydrolysis, with economic favorability and achieving a 52 % IA conversion efficiency from citric acid. This approach underscores sustainable IA production from agro-industrial by-products, aiding the circular economy and bio-based processes.

Rosehips are rich in nutrients such as dietary fibre and bioactive compounds, including vitamin C, polyphenols, and carotenoids; the waste generated from their industrial processing has the potential to be valorised into a food ingredient. This study proposes an alternative method for preparing rosehip purée, the main ingredient in this jam: cold pressing of rosehips so that as many bioactive compounds as possible remain in the resulting solid waste, which could be valorised as a food ingredient. It aims to evaluate the extent to which this new method (modern) affects certain bioactive compounds in the resulting waste compared to the traditional method (by boiling). To this end, the two wastes generated through the traditional and modern processing of rosehips were hot air- and freeze-dried, and the resulting powders were investigated in terms of colour, carotenoid content and techno-functional properties. The powder prepared by drying the raw waste with hot air showed the most attractive colour, the highest carotenoid content (27.94 µg/g), and good techno-functional properties (WHC-2.48 g/g, OHC-0.93 g/g, SC-5.13 mL/g, solubility-80.82 %). In conclusion, hot air drying the waste generated by cold pressing the rosehips was the most cost-effective food ingredient production method.

Background/Objectives: In this study, we aimed to investigate the antimicrobial and antibiofilm activity of seven hydroxyphenyl-thiazolyl-coumarin hybrid compounds with antioxidant properties (1a–g), previously reported by our group. Methods: The compounds were evaluated in vitro through MIC, MBC, and MFC determinations, and percentage of biofilm (BF) inhibition and in silico, respectively, through molecular docking, molecular dynamics simulations, and ADMETox prediction. Results: All compounds showed antibacterial and antifungal activities. In terms of antibacterial activity, all the compounds were active on Pseudomonas aeruginosa (MICs = 15.62–31.25 μg/mL), Enterococcus faecalis (MICs = 15.62–31.25 μg/mL), and Staphylococcus aureus (MICs = 62.5–125 μg/mL). Regarding the antifungal activity, the effect against Candida albicans was similar to fluconazole (MIC = 15.62 μg/mL), compounds 1b and 1g being the most active against Aspergillus brasiliensis (MIC = 15.62 μg/mL). Furthermore, all compounds were both bactericidal and fungicidal. Regarding the antibiofilm activity, compounds 1d–g showed superior P. aeruginosa BF inhibition compared to gentamicin. The in vitro results for the antibacterial activity were well correlated with the observations drawn in the molecular docking studies, where the best binding affinities (BAs) were observed against P. aeruginosa PAO1 GyrB subunit, and the molecular dynamics simulations confirmed the antibacterial mechanism of compounds 1a, 1b, 1d, 1f, and 1g through GyrB subunit inhibition. Regarding the antifungal activity, all compounds showed better BAs than fluconazole against CYP51 in all instances. ADMETox predictions concluded that all the compounds could have low gastrointestinal absorption and reduced risk of pharmacokinetic interactions. Conclusions: The investigated compounds bring novelty into the actual research due to their dual antibacterial and antibiofilm activity against biofilm-associated P. aeruginosa infections.

The intricate relationship between gut microbiota and overall health has increased interest in dietary interventions, particularly using prebiotics like phenolic compounds in apple pomace. This study investigates the prebiotic potential of apple pomace derived from 'Red Delicious' and 'Granny Smith' apple cultivars, focusing on its impact on bacterial strains, including Lactobacillus plantarum, Lactobacillus casei, and Saccharomyces boulardi, as well as enteric strains of Escherichia coli. High-performance liquid chromatography (HPLC) was used to profile and quantify phenolic compounds in apple pomace, revealing differences between Red Delicious and Granny Smith apples in phenolic content and sugar concentrations. The results demonstrated that Red Delicious had a higher total phenolic content and a greater initial sugar concentration, which may enhance its prebiotic effects. The study found that apple pomace selectively promoted the growth of beneficial gut bacteria, particularly L. casei and S. boulardi while exhibiting minimal impact on harmful strains, namely E. coli. Despite the observed potential, the prebiotic index scores of apple pomace were generally lower than those of established prebiotics like fructooligosaccharides, suggesting a moderate prebiotic potential. Further research is recommended to optimize apple pomace's use as a functional ingredient in promoting gut health.

Color has been recognized as a paramount sensory attribute in the food industry. Although synthetic colorants have traditionally been used to ensure consistent color in food products, growing concerns about their possible toxicity and environmental impact have led to a shift toward using natural, biobased pigments. This study explored the phytochemical stability of three natural colorants (phycocyanin, anthocyanins, and betacyanin) incorporated in a cheesecake product and their interactions with various sweeteners (sucrose, fructose, sorbitol, dextrose, and xylitol). The fillings and cakes were analyzed for their phytochemical composition, color, and antioxidant properties. Phycocyanin and cyanidin-3-glucoside confirmed robust stability across all sweeteners. In contrast, xylitol-sweetened cheesecake retained the highest betacyanin concentration (7.81 mg/g) and maintained it over the 5-day shelf life (p > 0.05), compared to dextrose-sweetened samples (7.07 mg/g). Dextrose and fructose significantly enhanced the stability and antioxidant properties compared to xylitol and sorbitol. These findings suggest that the choice of sweetener plays a crucial role in maintaining the stability and enhancing the health benefits of cheesecake fillings, paving the way for the development of functional foods with natural colorants.

Gluten-free baked goods exhibit reduced texture and taste characteristics compared to their gluten-containing counterparts. As a result, there is a renewed interest in the fermentation of gluten-free cereals with lactic acid bacteria, which is associated with an improvement in the final baked goods. Quinoa is garnering growing attention due to its different nutrients and bioactive substances, and it is notably employed to build gluten-free goods. In the present study, quinoa flour was fermented with Enterococcus strains (E. gallinarum SL2 and E. mundtii SL1), and further used in the manufacturing of gluten-free muffins. Several analyses were performed on the obtained sourdoughs and muffins, including a viscosity study, a textural and sensory analysis, and a polyphenol, organic acid, and carbohydrate content analysis. The results showed that the fermented quinoa flour exhibited enhanced nutritional value, with increased levels of organic acids such as lactic and acetic acid, as well as improved polyphenol content. The sensory and textural analyses revealed that both Enterococcus strains positively impacted the sensory characteristics and texture of the muffins. Notably, muffins prepared with E. mundtii SL1 demonstrated superior elasticity and overall taste. These results suggest that fermentation with these strains can significantly improve the nutritional profile and sensory quality of gluten-free baked goods, offering a promising approach for the development of healthier and more appealing gluten-free products.

The reutilization of food waste supports circular economy goals by transforming organic by-products into valuable bio-based compounds. This study investigated the fermentation of the organic fraction from sushi manufacturing by-products (OFS), which comprises rice, crustacean remnants, avocado peels, cucumber scraps, and algae by-products. Aspergillus terreus DSMZ 23081 and Bacillus subtilis ATCC 1177 were selected for their organic acid biosynthesis and enzymatic hydrolysis abilities. Five batches were tested: (A) A. terreus, (B) B. subtilis, (C) non-inoculated control, (D) pre-fermentation with B. subtilis followed by A. terreus, and (E) pre-fermentation with B. subtilis, autoclaved, then inoculated with A. terreus. B. subtilis effectively hydrolyzed OFS, increasing glucose and ethanol production (75.97 ± 0.21 mg/gDW) in 72 hours. Pre-hydrolysis enhanced substrate availability and improved fermentation. Co-fermentation increased succinic and itaconic acid yields; batch D produced 31.77 ± 0.78 mg/g succinic acid, and batch E yielded 5.23 ± 0.11 mg/g itaconic acid by day 7. HPLC confirmed glucose and maltose consumption, with metabolite production influenced by fermentation strategy. A pH of 6 boosted organic acid production. Overall, OFS proved to be a nutrient-rich substrate, and B. subtilis pre-treatment improved microbial interaction, demonstrating a promising pathway for organic acid production from food residues.

The growing global transition toward plant-based diets calls for developing innovative, nutrient-dense culinary formats that bridge nutritional gaps and satisfy diverse consumer preferences. This study reports the formulation and compositional characterization of two structured, bi-layered vegan verrine prototypes: VT (vegan verrine with turmeric), comprising chickpea, quinoa, red bean, and turmeric; and VM (vegan verrine with Moringa oleifera), consisting of red lentil, buckwheat, pea, and M. oleifera leaf powder. Comparative compositional analyses revealed that VM offered significantly higher protein and mineral levels, whereas VT exhibited elevated fat and carbohydrate content. Antioxidant evaluations further highlighted VM’s enhanced bioactivity, with higher total phenolic content (184.14 µg GAE/g vs. 114.42 µg GAE/g) and free radical scavenging capacity (112.24 µM Trolox/g vs. 106.52 µM Trolox/g). These findings underscore the potential of bioactive-rich components, M. oleifera and turmeric, to tailor plant-based formulations to targeted nutritional goals.

Cerium is one of the most studied rare elements whose oxidative state (Ce3+ and Ce4+) can be changed in different environments. Cerium oxide nanoparticles (CeO2 NPs), which are nevertheless more complex chemical structures, are nowadays very exciting entities involved in the biomedical field, particularly in the four stages of wound healing. In the first stage, called hemostasis, several issues such as the required morphology to be biologically efficient, and the effect of Ce3+ and Ce4+ on the applicability potential of CeO2 NPs remain unclear. Our interest is focused in this study on the detailed understanding of the cations' location, when differently shaped CeO2 NPs (i.e., nanocube, nanosphere, nanorod, and polyhedral particles) were used. Additionally, the present research highlights the applicability of nanoparticles in direct contact with blood and the antibacterial and antifungal properties of the samples. A correlation between the fungicidal properties of the samples and the Ce3+ cations formed on the surface was performed. The nanosphere/nanorod particles show the highest interaction with the hemoglobin (Hb). In addition, it was concluded that negatively charged surfaces favor the antibacterial properties using gram-negative bacteria. The morphologies' applicability will depend on the following parameters: surface area/volume ratio, crystallinity, hydrophilicity, Ce3+/Ce4+ ion distribution, and surface charge. Considering all these parameters and the nanoparticle applications, the nanorod will be the most suitable for antimicrobiological applications (antibacterial and antifungal), and showing the highest hemocompatibility.

Biofouling is a major issue for reverse osmosis (RO) membranes during wastewater recycling, which requires significant chemical inputs for its cleaning. This study investigated the feasibility of using urine, a human waste that can be directly obtained from the community, as a novel and low-cost cleaning agent for RO membranes subjected to biofouling. Lab-scale immersion cleaning tests and cross-flow cleaning tests were performed on four fouled RO membranes collected from municipal wastewater recycling plants (MWRPs). In the immersion cleaning test, urine solutions (15-25 %) showed higher removal efficiency for ATP, proteins, and polysaccharide than the traditional alkaline solution (NaOH, pH=11), with a cleaning efficiency of 82 %, 53 %, and 79 %, respectively. In the cross-flow cleaning test, urine solutions (15 %- 25 %) also exhibited comparable or better performance than the conventional alkaline cleaning (NaOH, pH=11) in ATP, proteins and polysaccharide removals, reaching a removal rate of 79 %- 100 %, 61 %- 90 %, and 70 %- 100 %, respectively, and permeability increase by 7.8 %- 16.0 %. Urine solutions (15-25 %) demonstrated to be a promising agent for biofouling cleaning on RO membranes in MWRPs, providing a cost-effective and environmentally friendly alternative.

By-product materials impact the environment, cause global changes, and affect final product prices. Wheat bran, one of the most popular by-products of the milling industry, owing to its ample supply and cost-effectiveness, finds its primary application in animal feed and human consumption. Leveraging this material in various ways, not only reduces the amount of waste, but also promotes a circular economic model, allowing the preparation of value-added products, including enzymes. The present study demonstrates the potential of wheat bran's as a substrate for producing a "green-enzyme" mix through solid-state fermentation (SsF). On the second day of the SsF, cellulase activity (FPase) exhibited a notable value, exceeding 25 FPU/gds, accompanied by endoglucanase (CMCase) values that greatly exceeded 140 U/gds and glucoamylases over 60 U/gds on day 6. A hydrolysis test on wheat bran showcases an increase in TRS by over 280% after 48 h. Further, the effect of different enzyme extraction procedures and storage conditions on the enzyme activity was studied. FPase and CMCase exhibited high stability when extracted with sodium citrate buffer and freeze-dried. In contrast, glucoamylase extracted with water retained activity under the same conditions. In addition, enzyme immobilization in a silanic matrix resulted in highly stable preparates: a weight loss of only 13.18% at 407.69 degrees C and a mere 19.38% loss at 734.56 degrees C was observed. SsF used for in situ enzyme production is an accessible and costeffective process. The process possesses ecological and sustainable characteristics and can be easily integrated into various biotechnological processes.