In this study, a composite film was prepared by blending crosslinked tapioca starch (CLTS) with sodium alginate (SA), silver nanoparticles (AgNPs), and Zinc oxide nanoparticles (ZnOs). The functional properties, degradability, and preservation application of the film to cherry tomatoes were successively studied. The water contact angle of the 3 %ZnO composite film reached 107.12 degrees, and the water solubility gradually decreased to 5.53 %. As the ZnO nanomaterial concentration increased, the water vapor transmission rate decreased from 3.06 x 10-10to 1.37 x 10-10 g.pa-1s-1m-1. Furthermore, biodegradation experiments showed that CLTS/SA/AgNP/ZnO composite films have good degradability. In the cherry tomato preservation experiment, the indices of color, weight loss and spoilage, as well as soluble solid, titratable acid, acyclic acid, total phenol, flavonoid, and malonaldehyde contents of treated cherry tomatoes were determined. The CLTS/SA/AgNP/ZnO composite film inhibited nutrient loss and increased the shelf life of fruits. This study provides a feasible strategy for the production of degradable preservation materials with good storage effects.

Doum fruit, which contains valuable nutritional components and biologically active substances while being readily available, low-cost, and offering numerous health benefits, may present an innovative approach to yogurt fortification. The present study evaluated the physicochemical properties, microbiological counts, total phenolic content, total flavonoid content, antioxidant activity, antimicrobial activity, and sensory properties of set-type yogurt fortified with aqueous extract of doum fruit. The set-type yogurt samples were prepared with 5% and 10% aqueous extract of doum fruit and stored under refrigeration (4°C ± 1°C) for 21 d. The incorporation of aqueous extract of doum fruit improved the chemical composition of yogurt by increasing TS, protein, fat, ash, and dietary fiber contents compared with the control. The highest fiber content was recorded in the set-type yogurt fortified with 10% extract (0.92 ± 0.02 g/100 g) on d 21. Titratable acidity was lower in both fortified set-type yogurt samples compared with the control, with the 10% extract sample exhibiting the lowest value (0.88% ± 0.02%) on d 21. Antioxidant activity increased significantly in both fortified set-type yogurt samples, with the 10% extract sample showing the highest inhibition rate (49.80% ± 2.00%) on d 21. All set-type yogurt samples demonstrated antimicrobial activity, with the 10% extract sample producing the largest inhibition zones. Sensory evaluation showed that the yogurt fortified with 10% extract received the highest overall acceptance scores, particularly for taste, smell, and texture. These findings suggest that set-type yogurt enriched with aqueous extract of doum fruit represents a promising functional dairy product with enhanced antioxidant and antimicrobial activities while maintaining desirable sensory attributes. Further research is warranted to investigate the bioavailability and in vivo efficacy of its bioactive compounds.

Abstract The characteristic goaty flavor of goat milk (GM) limits consumer acceptance and is associated with its fatty acid (FA) composition and volatile compound (VC) profile, both of which vary with dairy goat breed and fermentation strategy. This study evaluated the effects of cofermentation with Kluyveromyces marxianus SP-1 and a commercial lactic acid bacteria (LAB) starter on the FA composition and VC profiles of GM from Xinong Saanen and Guanzhong goats. Nonfermented and fermented milk samples were analyzed using GC-MS for FA composition and SPME-GC-MS for VC profiling. FA composition was expressed as the relative proportions of total identified FAs, whereas VCs were evaluated based on relative abundances. Significant breed-dependent differences in FA composition were observed (p ≤ 0.05), whereas fermentation induced only minor changes in FA profiles within the same breed. In contrast, cofermentation was associated with marked changes in VC profiles, including lower relative abundances of aldehydes and goaty-associated acids and higher relative abundances of alcohols and aroma-related esters associated with cheesy, buttery, fruity, and floral aroma characteristics. Multivariate analyses (HCA and PCA) further demonstrated clear separation of samples according to fermentation strategy, indicating distinct differences in volatile profiles among treatments. Because total FAs rather than free FAs were analyzed, and no yeast-only fermentation control was included, the results reflect overall FA composition and comparative changes in volatile profiles without distinguishing the specific contributions of K. marxianus SP-1 and the LAB starter. Overall, cofermentation with K. marxianus SP-1 and the LAB starter was associated with modified volatile profiles of fermented GM, whereas dairy goat breed exerted a stronger influence on FA composition than fermentation.

This study investigated species composition, contamination sources, pathogenic potential, and antibiotic resistance of 175 Bacillus cereus group strains isolated from sufu samples, raw and auxiliary materials, production line, and processing environments using whole-genome sequencing and phenotypic analysis. Six species were identified, primarily B. cereus, Bacillus pacificus, and Bacillus paranthracis. Multilocus sequence typing identified 66 sequence types (STs), including 19 novel STs. Traceability analysis demonstrated that the production environment is a likely reservoir for B. pacificus ST90 contamination, while ST2567 in the production environment may cause B. paranthracis contamination. All strains harbored diarrheal virulence genes, whereas no emetic toxin genes were found. Moreover, B. pacificus and B. paranthracis almost lack hblCDA compared to B. cereus. Twelve antibiotic resistance genes were identified, mainly fosB, followed by BcII. Notably, 77.71% contained 3 or more distinct resistance gene classes. Thirty-seven isolates exhibited phenotypic resistance, primarily to tetracycline and chloramphenicol (CHL), including 3 multidrug-resistant isolates and 1 CHL-resistant B. pacificus from sufu. Genome-wide association studies and functional protein annotation indicated associations between resistance phenotypes and genotypes. This study provides the first systematic genomic analysis of the B. cereus group throughout sufu production, supporting risk assessment and targeted control of fermented soybean products.

Listeria monocytogenes is a significant foodborne pathogen that poses serious risks to public health and the food industry. In humans, infections can lead to severe clinical outcomes, including gastroenteritis, septicemia, meningitis, encephalitis, and pregnancy-related complications such as stillbirths and spontaneous miscarriages. Contamination of meat and meat products has been associated with numerous outbreaks and sporadic cases worldwide. The detection and identification of L. monocytogenes involve traditional microbiological and biochemical methods, as well as advanced molecular techniques, including the polymerase chain reaction and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. This review provides a comprehensive overview of the microbiological characteristics, global prevalence, and antibiotic resistance profiles of L. monocytogenes . The emergence of multidrug-resistant strains underscores the importance of ongoing surveillance, effective antimicrobial stewardship, and rigorous adherence to food safety measures. Integrated efforts across the meat production and processing chain, combined with rapid diagnostic tools and public health interventions, are crucial to reducing the risk of listeriosis and ensuring the safety of meat products globally.

Raw dromedary camel milk is a rich source of lactic acid bacteria with potential probiotic properties. This study evaluated the phenotypic and genomic characteristics of Lacticaseibacillus paracasei Egylham_14 and Leuconostoc falkenbergense SAEED 24451 isolated from Egyptian camel milk, using L. paracasei ATCC 334 as a reference strain. Whole-genome sequencing and functional annotation revealed genes associated with carbohydrate metabolism, stress adaptation, adhesion, antioxidant activity, and antimicrobial functions. Egylham_14 exhibited broader carbohydrate utilization, strong adhesion to Caco-2 cells (66%), antioxidant activity (ABTS, 40.96 ± 4.02%; DPPH, 23.67 ± 2.70%), and antimicrobial activity against several foodborne pathogens. Genome mining identified a putative bacteriocin biosynthetic gene cluster containing enterocin Xβ- and carnocin CP52-related genes. Both strains survived simulated gastrointestinal conditions but showed reduced tolerance to 0.3% bile salts. Safety assessment revealed no virulence-associated genes or transferable antibiotic resistance determinants. These findings support the probiotic potential of L. paracasei Egylham_14 (CP174094) and expand genomic knowledge of L. falkenbergense SAEED 24451 (CP174386).

Sufu is a traditional Chinese fermented soybean curd, whose ripening relies on complex microbial metabolism. Recently, the opportunistic pathogen Bacillus cereus has raised safety issues on sufu. To clarify microbial interactions and mitigate safety risks, this study constructed a simulated sufu fermentation system and investigated the effects of Lactococcus lactis subsp. lactis LJL7m20, Ligilactobacillus acidipiscis LYL55MG1, and Tetragenococcus halophilus LXHMY1 on B. cereus LZKSSF4 growth, enterotoxin production, amino acid nitrogen content, and metabolic profiles. During primary fermentation (without NaCl addition), L. lactis subsp. lactis significantly (p < 0.05) inhibited the growth of B. cereus from 107 to 105 CFU/mL and reduced enterotoxin from 0.31 to 0.07 ng/mL, relative to the non-inoculated control group. During secondary fermentation (with NaCl addition), T. halophilus alone or together with L. acidipiscis almost fully inhibited B. cereus growth and enterotoxin production by day 7, while co-culture with L. lactis subsp. lactis attenuated the inhibition for 14 days. Genomic analysis revealed T. halophilus harbors complete phenyllactic acid and terpenoid biosynthetic pathways. Metabolomics analysis further identified phenyllactic acid and its derivatives, as well as terpenoids that were significantly (p < 0.05) correlated with inhibition of B. cereus, likely serving as key contributors to antibacterial activity. This study elucidates the underlying mechanisms of microbial interactions in the simulated sufu fermentation system and offers strategies to enhance the safety and quality of sufu.

Collagen, a major structural protein in terrestrial and marine animals, provides mechanical support and maintains tissue integrity. It exhibits diverse structures, with over 28 types identified, each contributing to specific tissues and biological functions. Sustainable sources, including by-products from meat and seafood processing, as well as microbial systems, enable efficient valorization of otherwise underutilized biomass. Various extraction techniques, ranging from traditional chemical and enzymatic methods to emerging physical approaches, allow the recovery of collagen and its derivatives, such as gelatin and bioactive peptides. Collagen and its hydrolysates have wide-ranging applications across food, cosmetics, and biomedical industries due to their functional, nutritional, and therapeutic properties. In food, collagen enhances texture, water retention, and nutritional quality; in cosmetics, it improves skin hydration, elasticity, and hair and nail health; and in biomedical applications, collagen-based materials support wound healing, tissue regeneration, and drug delivery. This review provides a comprehensive overview of collagen’s structural diversity, sources, extraction strategies, and multifunctional applications, emphasizing current advancements, sustainability, and future perspectives for its industrial and therapeutic use.

Soybean seeds are an important source of vegetable oils, and characterizing their oil composition is essential for evaluating nutritional quality and industrial potential. In this study, seed oils from four newly developed soybean cultivars (YXL2, HN20, 016-1, and HX3P) grown in southern China were comprehensively analyzed. Significant differences were observed in proximate composition, with oil contents ranging from 18.61% (016-1) to 23.09% (YXL2). Linoleic acid was the predominant fatty acid, accounting for 51.51-56.15% of total fatty acids, and was primarily located at the sn-2 position of triacylglycerols. A total of 141 triacylglycerol species were identified using ultra-performance liquid chromatography-electrospray ionization-quadrupole-time-of-flight mass spectrometry. The most abundant species were oleic-linoleic-linolenic (O-L-Ln), linoleic-linoleic-linoleic (L-L-L), and stearic-linolenic-linolenic (S-Ln-Ln), representing 8.48% (016-1) to 9.44% (YXL2) of total triacylglycerols. Thermal analysis showed that all soybean oils melted in the low-melting-point region, while infrared spectroscopy revealed stronger absorption intensities at similar to 3009 cm(-1), corresponding to the -C=C-H (cis) stretching vibration, in YXL2 and HX3P oils, correlating with their higher degrees of unsaturation. Based on its superior oil yield and favorable polyunsaturated fatty acid distribution, YXL2 was identified as the most suitable cultivar for industrial oil production, while 016-1 offered a unique high-protein, high-omega-3 profile. This study provides the first comprehensive analytical characterization of these Chinese soybean cultivars, offering valuable insights for oil authentication and their targeted utilization in vegetable oil refining, functional food formulations, and high-protein ingredient production.

A normal-phase high-performance liquid chromatography (HPLC) method with UV spectrophotometric detector (SPD) detection was established for the simultaneous analysis of four tocopherol (TP) homologues and their corresponding tocopherol quinones (TQs). Separation was performed on a Sepax Technologies silica column (4.6 mm × 250 mm, 5 μm) using a mobile phase consisting of n-hexane, isopropanol, and tetrahydrofuran, allowing the eight target compounds to be effectively separated within 15 min. Method validation was conducted using standard solutions prepared in n-hexane, providing a direct evaluation of the chromatographic performance under a relatively clean solvent system. The method showed satisfactory linearity, with R2 values of 0.9850-0.9996. The limit of detection (LOD) and limit of quantification (LOQ) ranges were 0.140-0.371 and 0.467-1.235 μg/mL for TP homologues and 0.0564-0.0856 and 0.1708-0.2595 μg/mL for TQ homologues, respectively. Precision was acceptable, with intra-day and inter-day relative standard deviations (RSD) below 2.69% and 3.78%, respectively. To further evaluate its applicability in oil matrices, recovery experiments were performed in peanut oil and camellia oil, yielding recoveries of 91.7-105.8% and 90.9-97.7% for TP homologues and 82.8-98.7% and 79.5-101.8% for TQ homologues, respectively. The method was further applied to edible oil samples. The results showed that the major TP homologues and detectable TQ homologues were determined, while some homologues were below the detection limits. Overall, the proposed method offers a simple and practical approach for the simultaneous analysis of TP and TQ homologues, thereby supporting further investigation of tocopherol oxidation in edible oils.

By-products generated by the fish processing industry are produced in large quantities, contributing to environmental concerns. However, these residues represent a valuable source of fish oil, renowned for its health-promoting properties and wide-ranging applications in the food, pharmaceutical, and industrial sectors. This review compiles and analyzes recent studies on the chemical composition, bioactive compounds, functional properties, and pharmacological effects of fish oil, focusing on research indexed in PubMed, Scopus, Google Scholar, Semantic Scholar, Web of Science, and ResearchGate. Extraction methods aimed at maximizing yield and purity, strategies to enhance oxidative and thermal stability, and innovations that improve techno-functional properties are critically evaluated. The incorporation of fish oil into food formulations is discussed, highlighting its role as a functional ingredient. Additionally, the review explores the conversion of fish processing by-products into value-added products, including aquaculture feed and biofuels. Overall, this work presents a comprehensive overview supporting the sustainable utilization of fish oil.

Lactobacillus amylolyticus L6, a potential probiotic rich in glycosidases like maltogenic amylase (MA), may be suitable for bread fermentation. This study investigated the texture, moisture migration, starch retrogradation, microstructure, volatile compounds, and organoleptic properties of L6 whole-wheat sourdough bread (L6B) before and after storage at 4 degrees C for 7 days. Chemical acidifier whole-wheat sourdough bread (CB), commercial MA whole-wheat bread (MB), and normal whole-wheat bread (NB) were used as controls to reveal the anti- staling properties and flavor characterizations. The results showed that freshly baked L6B presented the lowest hardness (362.27 g), increasing to 1449.87 g after storage, which was lower than NB (2198.94 g) and CB (1999.26 g), but higher than MB (1025.24 g). L6B consistently possessed the highest total water content (8611.67 and 7693.57 a. u. for fresh and stored bread, respectively) and bound water proportion (19.61% and 15.60%). Moreover, the retrogradation enthalpy of stored L6B (3.57 J/g) was larger than that of MB (2.54 J/g), with the lowest relative crystallinity (7.17%) and recrystallization rate (28.04%). The microstructure of dough with L6 sourdough exhibited an organized fibrous and lamellar gluten matrix, more pores, and smaller starch granules. Additionally, L6B accumulated more octanoic acid, ethyl ester, hexanoic acid, ethyl ester, and nonanal, contributing floral, fruity, and fatty flavors. Sensory evaluation indicated that L6B possessed the highest overall acceptability, being especially softer, with pleasant sourness and aroma. Overall, whole-wheat bread fermented with L6 shows promising potential, exhibiting an anti-staling capability comparable to bread with MA, enhanced organoleptic properties, and flavor.

This study aims to evaluate the effect of extraction solvent type on the physicochemical properties and bioactive compounds of Actinostemma lobatum Maxim. kernel oil for two successive harvest years. Oils were extracted using the bio-based solvent 2-methyltetrahydrofuran (2-MeTHF) and conventional petroleum-derived solvents (n-hexane and 2-methylpentane). Results indicated that 2-MeTHF achieved significantly higher oil yields (27.60% in 2021 and 29.77% in 2022) compared to n-hexane and 2-methylpentane. Unfortunately, 2-MeTHF-extracted oils exhibited greater susceptibility to oxidation, displaying elevated levels of primary and secondary oxidation products relative to other solvents. Meanwhile, 2-methylpentane-extracted oil showed a relatively high oxidative stability index. In addition, differential scanning calorimetry results also aligned with the oxidative status. Further variance analysis revealed that the harvest year exerted a more pronounced impact on fatty acid and triacylglycerol profiles than the solvent type. Additionally, tocopherols and tocotrienols were abundant, with β- and δ-tocopherols predominating. 2-MeTHF-extracted oils harvested in 2022 contained the highest total tocols (1118.83 mg/kg) among all samples. Also, phytosterols were detected, with β-sitosterol constituting the predominant compound. Furthermore, the 2-MeTHF-extracted oils contained higher β-carotene contents compared to other samples. These above findings concluded that 2-MeTHF is a good alternative to conventional solvents for extracting of A. lobatum kernel oil.

In recent years, medicinal plants have gained significant attention in modern medicine due to their accessibility, affordability, widespread acceptance, and safety, making herbal remedies highly valued globally. Consequently, ensuring medicinal plants’ quality, efficacy, and safety has become a critical concern for developed and developing nations. The emergence of multidrug-resistant microorganisms poses a serious global health threat, particularly in low-income regions, despite significant advancements in antimicrobial drugs and medical research over the past century. The rapid spread of these multidrug-resistant infections is primarily attributed to improper prescriptions, overuse, and unregulated access to antibiotics. Addressing these challenges, the standardization of plant-derived pharmaceuticals could pave the way for a transformative era in healthcare. Preserving and leveraging the historical knowledge of medicinal plants is essential before such valuable information is lost. Recently, there has been growing interest among natural and pharmaceutical scientists in exploring medicinal plants as potential sources of antimicrobial agents. This current review aims to identify the most common pathogens threatening human health, analyze the factors contributing to the rise of drug-resistant microorganisms, and evaluate the widespread use of medicinal plants across various countries as alternative antibiotics, highlighting their unique mechanisms of antimicrobial resistance.

Inflammatory bowel disease is a collection of intestinal disorders that cause inflammation in the digestive tract. Prolonged inflammation in the gastrointestinal tract is a major risk factor for colorectal cancer. The objective of this study was to fucus on gene expression levels of (KRT-14; associated with epithelial cell integrity) and enhancer of zeste homolog-1 (EZH-2; involved in cellular proliferation) in a IBD rat model in order to rule out impact of nutraceuticals (pumpkin seed oil; PSO) as a complementary approach to conventional treatments of IBD. In the current study, IBD was induced using dextran sodium sulfate (DSS). Following acclimatization, rats were separated into three groups: the negative control, the positive control, and the treatment group. The DSS (1 ml/kg bw) was given to the positive control and treatment groups. Negative control was given only a normal diet. Pumpkin seed oil (PSO) was given orally as a treatment (0.5 ml/kg bw). Blood and colon tissue were obtained on the 5th, 10th, 14th, and 18th days. Physical parameters, hematology, biochemical assays, gene expression, and histopathology were carried out. After statistical analyses, macroscopic parameters showed significant differences. Biochemical analyses revealed a significant (P ≤ 0.05) decrease in serum potassium concentrations, total cholesterol, triglycerides, total proteins, total oxidants status, and C-reactive proteins in PSO treated group as compared with positive control. Gene expression levels of KRT-14 and EZH2 were significantly (P ≤ 0.05) upregulated in PSO treated group as compared to positive control group. Histopathology revealed that pumpkin seed oil preserved the structural integrity of colon.

Cancer is the second leading cause of death globally, following microbial infection, with an estimated 16 million deaths projected by 2040. However, natural resources can potentially treat up to 60

Peanut butter, a plant-based spread, has gained global prominence due to the increasing consumer demand for nutritious convenience foods and the rising adoption of plant-based diets. However, oil separation during storage and transportation accelerates the oxidative rancidity and reduces the shelf life of peanut butter. Enhancing peanut butter stability by minimizing oil separation is therefore essential. This study investigates the effect of soluble soybean polysaccharides (SSPSs) on the quality and shelf life of peanut butter. Optimal processing conditions were established by adding 1.7% SSPS (w/w), heating the mixture to 85 °C for 40 min, and then cooling it to 1 °C. The addition of SSPSs significantly increased the lightness of the peanut butter without altering its red-green color characteristics. Furthermore, SSPS incorporation improved its textural properties by increasing hardness and cohesiveness. Nutritional analysis showed that SSPS supplementation elevated proximate composition parameters (moisture, ash, carbohydrates, and fiber) while slightly reducing acid and peroxide values. Scanning electron microscopy revealed that SSPSs enhanced the internal network structure of peanut butter, inhibited oil migration, and reduced centrifugal emulsification rates. First-order kinetic models based on acid and peroxide values were developed to predict the effects of SSPSs on shelf life. Both the model predictions and experimental data confirmed that SSPS addition effectively extends the shelf life of peanut butter.

Aspergillus ochraceus (A. ochraceus) contamination and ochratoxin A (OTA) production in cereals time to time induced significant public health concerns. In this study, the inhibitory effects and mechanisms of five lactic acid bacteria (LAB) strains on A. ochraceus were investigated by monitoring mycelium growth, spore germination, morphologic alterations, DNA damage, OTA concentration, and OTA-production-related genes expression. Among the five LAB strains examined, Lactobacillus amylolyticus L6 demonstrated the strongest antifungal effectiveness. Significant downregulation of OTA biotransformation and secondary metabolism-related genes was observed, leading to decreased OTA production in the tested fungistat. Moreover, partial least squares discriminant analysis identified hydroxy-3-methoxycinnamic acid and 3,7-dimethyl-2,6-octadienol as the metabolites most likely responsible for L6's inhibition against A. ochraceus. This was further verified by quantifying these two metabolites in L6-fermented supernatant, with concentrations of 14.304 +/- 0.016 and 0.184 +/- 0.009 mg/mL, respectively, close to their minimal inhibitory concentrations (MIC) of 20.00 and 0.20 mg/mL. ITS genomic analysis showed that L6 significantly reduced the abundance of Aspergillus in breads made from allpurpose flour (APF) and whole flour (WF), suggesting promising applications in the food industry. These findings provide a strong potential for utilizing L6 to control fungal contamination in cereals.

Ceramide (Cer), a preferred moisturiser, faces challenges related to extraction efficiency and safety issues linked to chemical synthesis. This study explores an optimised methodology for Cer extraction. Rice bran was subjected to co-fermentation using select yeast and lactic acid bacteria (LAB) strains. Comprehensive qualitative characterisation and lipidomic profiling verified compositional changes. Additionally, in vitro and cell-based assays evaluated biological activity. LAB-mediated hydrolysis of starch and cellulose yielded bioavailable carbon sources that enhanced yeast metabolism, facilitating Cer release. Consequently, rice bran extract (RBE) exhibited elevated Cer content and amplified functional efficacy. Notably, Cer-enriched RBE significantly upregulated keratinocyte protein gene expression and augmented antioxidant enzyme activity, while suppressing inflammatory mediators-effects strongly correlated with the Cer_NDS fraction. This work establishes a novel, sustainable approach for high-yield Cer production, outperforming conventional methods in both effectiveness and environmental compatibility, while advancing its translational potential for skincare applications.