Introduction: In recent years, there has been a diversification of dairy production systems, with the emergence of practices such as robotic milking, pasture-based milk, and organic production. The objective of this study is to evaluate how different dairy production systems affect the fatty acid and mineral profiles of milk.

Methods: A total of 40 bulk tank milk samples were collected from four production systems: conventional intensive (n=10), intensive with robotic milking (n=10), pasture-based (n=10), and organic. Fatty acid profiles were analyzed using GC-FID, while mineral content (Na, Ca, K, P, Mg, and I) was determined by ICP-MS. Statistical analysis was performed using R (version 4.4.2), employing ANOVA combined with Fisher’s LSD test for multiple comparisons.

Results: Significant differences were observed in the fatty acid profiles among the different production systems. Oleic acid levels were significantly lower (p < 0.05) in milk from intensive systems, while linoleic acid levels were significantly lower in pasture-based milk (p < 0.05). Conversely, levels of linolenic acid and eicosenoic acid were significantly higher (p < 0.05) in organic milk. Although not statistically significant, the atherogenic index was higher in milk from intensive systems compared to the other production types, particularly when compared to pasture-based systems. Regarding minerals, sodium levels were significantly higher (p < 0.05) in organic (364.51±38.73 mg/kg) and pasture-based milk (360.42±25.87 mg/kg). Phosphorus levels were lower in pasture-based milk (945.09±47.92 mg/kg) compared to milk from intensive systems (991.95±58.56 mg/kg). Iodine levels were significantly lower in organic (0.07±0.04 mg/kg) and pasture-based production (0.10±0.04 mg/kg).

Conclusion: The type of dairy production systems has a clear impact on the nutritional profile of milk. Identifying the optimal production conditions to achieve the best nutritional profile may help improve consumer health.

This study investigates the effects of free (OLE) and encapsulated olive leaf extract (E-OLE) on the functional and quality parameters of Cantal-type cheese during 63 days of cold storage at 2 °C. Cheeses were supplemented with 1.0%, 2.0%, and 3.0% (w/w) of OLE or E-OLE. To ensure comparability between extract forms, E-OLE concentrations were normalized based on total phenolic content (TPC) to match the corresponding OLE levels.

Analyses were conducted to evaluate effects on physicochemical composition, antioxidant activity (TPC and ABTS), microbial counts, texture, rheological behavior, and color. E-OLE significantly increased protein and dry matter content while reducing fat and chloride levels. Both extracts enhanced antioxidant capacity and reduced the abundance of total aerobic mesophilic bacteria, indicating improved microbial stability.

Textural analysis showed that E-OLE increased firmness and cohesiveness while reducing elasticity, likely due to interactions between phenolics and the cheese matrix. OLE caused minimal textural changes, especially at 1.0–2.0%. In terms of color, both extracts caused a concentration-dependent reduction in lightness (L*) and an increase in redness (a*) and yellowness (b*). OLE led to more pronounced and progressive color changes over time, attributed to pigment diffusion. In contrast, E-OLE caused more moderate and stable changes due to the protective effect of the encapsulation matrix (sodium caseinate and maltodextrin), which limited pigment release and preserved visual clarity.

Although no sensory analysis was conducted, the integrated data suggest that 2.0% E-OLE achieves an optimal balance of antioxidant activity, microbial quality, physicochemical integrity, texture, and acceptable color. For OLE, this balance appears optimal at 1.0%. These findings support E-OLE as a promising natural additive for enhancing the functional quality of dairy products, particularly in cheese fortification.

Lactic Acid Bacteria (LAB) play a critical role in food bio-preservation due to their ability to produce antimicrobial compounds such as lactic acid, bacteriocins, and hydrogen peroxide. This study focuses on the isolation and characterization of LAB from camels’ meat sourced from the Argan region, an area known for its unique ecological and microbial diversity. Being highly perishable, this meat provides an ideal substrate for the growth of both beneficial and spoilage microorganisms, making it a suitable candidate for investigating the potential of LAB in extending food shelf life.

LAB strains were isolated using MRS agar and GM17 agar under anaerobic conditions. Morphological and biochemical tests were employed to identify the dominant LAB species. Among 2304 isolated strains, 115 exhibited significant antimicrobial activity against at least one of the tested foodborne pathogens: Salmonella enterica Enteritidis CECT4396, Staphylococcus aureus ArFMSA019, and Listeria monocytogenes CECT935. The inhibition zones ranged from 12 to 25 mm in diameter, with 15% of the active strains showing broad-spectrum antimicrobial activity against all three pathogens. Key metabolites—including lactic acid and bacteriocins, which were extracted using centrifugation—were tested, confirming their activity against the aforementioned pathogenic microorganisms.

The findings suggest that LAB strains isolated from camels’ meat in the Souss Massa region possess unique adaptive traits, likely influenced by the area's distinct environmental conditions. These LAB strains hold promise as natural biopreservatives in meat products, contributing to improve shelf life, food safety, and reduce reliance on synthetic preservatives. Further studies are recommended to evaluate their application in real-world food systems and assess their compatibility with traditional preservation methods.

The beneficial effects of fruit- and vegetable-based sourdough on bread's structure and flavor have been documented, but few studies have addressed the role of the jujube matrix in modulating textural properties, nutritional features, color, and sensory perception. This study created an innovative sourdough formula, comprising a combination of 20% Lpb. plantarum CICC 23121-fermented jujube with wheat dough as starter culture, for bread making. The results showed that supplementation of 20% fermented jujube-based sourdough (20% FJS) resulted in notable texture profile changes, with reductions of 19.05% in hardness, 17.82% in chewiness, 9.68% in cohesiveness, and 13.84% in gumminess compared to the control (wheat dough). These alterations in texture were attributed to the decreased cross-linking resulting from the combined effects of jujube components and LAB fermentation, leading to gluten network fragmentation and consequent dough softening. Four breads, including wheat bread (WB), jujube wheat bread (JWB), wheat sourdough bread (WSB), and jujube sourdough bread (JSB), were designed to show a 7.4% increase in the specific volume of JSB bread fermented by 20% FJS compared to conventional wheat bread. The key texture properties of the bread JSB were improved, with hardness increasing by 1.75%, chewiness by 4.36%, and elasticity by 1.30%. Moreover, the bread JSB demonstrated a superior nutritional quality, with a total dietary fiber content reaching 10.04g/100g. The insoluble dietary fiber (IDF), soluble dietary fiber (SDF), and total dietary fiber (TDF) and in vitro protein digestibility (IVPD) levels were elevated by 2.17-fold, 3.41-fold, 2.48-fold, and 1.24-fold, respectively. In terms of sensory ratings, overall, the JSB bread was preferred by the panels in terms of color and taste compared to the other tested breads. Therefore, incorporating jujube sourdough into bread production represents a well-designed strategy to meet contemporary consumers' dual demands for enhanced sensory quality and nutritional values.

This project aimed to evaluate the physicochemical properties of cold-pressed hemp seed oil obtained from four different cultivars of Cannabis sativa L. grown in Poland. The seeds were pressed using a cold-press screw system under controlled conditions, and the oils were analyzed using standard laboratory methods to determine a broad range of quality parameters relevant to edible oil evaluation. The experimental procedures included measurements of seed moisture content and oil yield, which varied among cultivars. The acid value (AV) and peroxide value (PV) were determined through titration methods, showing that all oils complied with quality limits set for unrefined edible oils (AV < 4.0 mg KOH/g, PV < 15 meq O₂/kg). The oxidative stability of the oils was assessed using the Rancimat method at 90 °C, indicating relatively short induction times due to high unsaturation. Secondary oxidation products were evaluated by measuring the p-anisidine value (p-AnV). Fatty acid composition was determined, revealing high proportions of polyunsaturated fatty acids (PUFAs), including linoleic (C18:2) and α-linolenic acid (C18:3), with favorable n6:n3 ratios (~3:1). Additionally, the oils were characterized for total phenolic (Folin–Ciocalteu method) and flavonoid content, antioxidant acivity (using DPPH radicals), and chlorophyll content. The results confirmed that cold-pressed hemp seed oil is a valuable nutritional product, and that varietal differences significantly influence its physicochemical profile. These findings may support future development of hemp-based oils for functional or high-quality culinary applications.

Listeriosis outbreaks have been linked to cheese consumption, prompting this study to focus on goat’s jben, a traditional Moroccan dairy product, to assess and model the growth of Listeria monocytogenes at various storage temperatures (4 – 30 °C). Lab-scale jben samples were prepared following a traditional Moroccan recipe and inoculated with a three-strain cocktail of L. monocytogenes at approximately 2 – 3 log CFU/g. These inoculated samples, with a pH = 6.701 ± 0.09 and aw = 0.915 ± 0.006, were stored under different isothermal conditions (4, 10, 20, 25, and 30 °C) and analyzed microbiologically using plate count methodology to quantify pathogen levels. Predictive microbiology models, utilizing mathematical equations, were employed to estimate microbial behavior in the product. The Baranyi model was used to describe the growth kinetics of cheeses stored under different temperature levels and was integrated with the Ratkowsky model through global regression analysis. This approach linked L. monocytogenes concentrations with storage temperature and time. Results showed that the pathogen's growth potential increased with higher storage temperatures. Analysis conducted using MATLAB provided estimated Ratkowsky model parameters: b = 0.0154 log CFU/h⋅°C, = 1.5 °C. Growth rates, modeled with the extended Ratkowsky square root model, ranged from 0.0118 to 0.1804 log CFU/h across the temperature range of 4 to 30 °C. The proposed model aims to predict L. monocytogenes growth over a wide range of storage temperatures, offering a foundation for making informed decisions about the microbiological safety of jben.

Japanese plums are typically rich in anthocyanins, a class of flavonoid pigments known for their vibrant coloration and potential health benefits. The Queen Garnet Plum (QGP), a Japanese blood plum cultivar developed through a Queensland Government breeding program, was specifically selected for its high anthocyanin content and used as a test food to investigate the in vivo metabolism and biotransformation of anthocyanins. Ethical approval for the study was granted by The University of Queensland Medical Research Ethics Committee (approval code: 2012000182). Ten healthy, non-smoking male volunteers (aged 18–35 years; mean BMI: 22.9 ± 3.2 kg/m²) were recruited. Participants maintained their usual diet but abstained from polyphenol- and ascorbic acid-rich foods and beverages for 48 hours prior to treatment. Alcohol and all medications, including over-the-counter drugs, were avoided throughout the study period. In a randomized crossover design, subjects received a single dose of either QGP juice (containing 0.95 mmol anthocyanins) or water. After a two-week washout period, the intervention was repeated with the alternative treatment. On each test day, following an overnight fast, participants consumed 400 mL of the assigned beverage along with white bread rolls at 9:00 a.m. During the 24-hour experimental period, only water and three standardized meals were permitted. Urine samples were collected in two intervals (0–4 h and 4–24 h post-dose) and stored at –80°C after stabilization. Analysis by LC-ESI-MS revealed that 25% of total anthocyanins were excreted as intact glycosides (cyanidin-3-glucoside and cyanidin-3-rutinoside), while 75% were excreted as methylated and glucuronidated metabolites. Notably, peonidin derivatives—methylated forms of cyanidin—were the predominant metabolites. These compounds have been associated with anti-inflammatory, neuroprotective, and vascular-supporting effects. Additionally, the mean urinary excretion of hippuric acid increased by 3.38 mmol/24 h following QGP juice consumption—a 4.5-fold increase compared to the control. Hippuric acid is commonly used as a biomarker for polyphenol intake and is also linked to gut microbial activity, suggesting potential relevance to gut health and microbial diversity. Emerging evidence also points to possible neuroprotective properties of hippuric acid, although further research is needed. Given that hippuric acid concentrations in 24-hour urine samples were in the millimolar range, while conjugated anthocyanin metabolites (including peonidin derivatives) were present in the nanomolar range, it is plausible that low-molecular-weight metabolites like hippuric acid contribute more significantly to the observed health effects of anthocyanin-rich foods.

Saccharomyces eubayanus is a cryotolerant wild yeast known as the cold-adapted parent of S. pastorianus, the hybrid responsible for lager beer production. Due to its industrial relevance, efficient cryopreservation methods are essential to improve culture viability during long-term storage. The standard protocol (CoolCell® devices) submits cryovials at a cooling rate of 1 °C/min. An alternative technique is the direct freezing from ambient temperature to −80 °C (DU), which avoids manipulation and is cost-effective.

Both methods involve different freezing stages governed by transient heat conduction that depend on overall heat transfer coefficients (U) which reflect conductive and convective heat exchange between the cryovial and its environment. The cryopreservation protocol can be represented by the characteristic freezing time (tc) which is inversely proportional to the freezing rate, and is defined as the time elapsed between the initial freezing temperature and a reference temperature (-40°C).

The objectives were to i)determine tc and heat transfer coefficients for DU and CoolCell® (CU) protocols; ii)correlate these parameters with the viability, vitality, phenotype, and genetic stability of S. eubayanus CRUB 1568^T.

Cells were harvested at early stationary phase, suspended in 10% glycerol, and stored for one year at -80°C. Viability and vitality were evaluated, and experimental fermentations and PCR fingerprinting were performed to assess phenotypic and genetic stability. Thermal histories of cryovials were recorded using thermocouples to measure tc. Heat transfer coefficients were determined by computational modeling using the finite element method, incorporating temperature-dependent properties.

For the CU method, the obtained values were tc=26.85 min, U=4.72 W/m²K, and viability=51.2%. For DU, a higher cooling rate was observed (smaller tc=10.86 min) associated with higher values of U=18.75 W/m²K and viability (71.7%), with no observed genetic or fermentation alterations of the tested strain.

In conclusion, DU, with higher cooling rates, improved cryopreservation of S. eubayanus and was a simpler and cost-saving process.

The avocado (Persea americana), known as butter fruit, is typically consumed fresh in developing countries. The quality of the avocado fruit normally diminishes along marketing and packaging processes—often not reaching its destination in its optimal condition. To increase commercialization and add value, it is important to develop avocado-based food products with a shelf life that is long enough to maintain supply chain integrity. This study was conducted to develop a healthy avocado-based spread, incorporating selected spices, with an extended shelf life as a functional food product. Commercially available spreads mostly contain saturated fats, thereby raising health concerns. This avocado-based spread is a developed product that offers a nutritious alternative aligned with the growing demand for healthier vegan food options. Eight formulations were developed, varying the ingredients according to the Taguchi method. The most preferred formulation was selected based on a sensory evaluation. The spread exhibited an extended shelf life up to three weeks without undesirable color changes under refrigerated conditions. Proximate composition revealed a high moisture content (72.83%), moderate fat (11.04%), low fiber (5.26%), and an even lower protein content (1.8%). The fatty acid profile showed that the spread has a high monosaturated fatty acid content mainly consisting of oleic acid at around 65.73%. The mineral profile revealed that the spread is rich in potassium and sodium. The photochemical profile showed the product’s potential as a functional food, including the presence of phenolic compounds (1.92 ± 0.16 mg GAE/g), flavonoid compounds (0.08 ± 0.0026 mg QE/g), and antioxidant compounds (5.27 ± 0.09 mg TE/g). The rate of peroxide value increased over time and varied significantly between refrigerated and room temperature conditions (p < 0.001). The developed avocado spread offers a nutritious vegan-friendly alternative with extended shelf life.

Biofilms formed by foodborne pathogens represent a significant threat to food safety and public health. Natural plant-derived oils, such as Passiflora seed oil, may offer an effective alternative to conventional antibiofilm agents. The antibiofilm activity of Passiflora seed oil (10 and 20 μg/mL) was evaluated against five relevant pathogens (A. baumannii, E. coli, L. monocytogenes, P. aeruginosa, and S. aureus) using crystal violet (CV) as well as its capacity to affect the metabolism of microbial sessile cells (using the MTT test). Both assays were conducted at time zero (CV0, MTT0) and after 24 hours of bacterial growth (CV24 and MTT24) to evaluate their efficacy in inhibiting biofilm formation and disrupting mature biofilms. At 20 µg/mL, the oil strongly inhibited biofilm formation (CV0) caused by A. baumannii (61.2%), E. coli (44.7%), and L. monocytogenes (72.5%). However, activity against pre-formed biofilms (CV24) was limited except for S. aureus (64.6%), E. coli (19.31%), and L. monocytogenes, against which the oil exhibited very weak inhibitory activity (4.85%). MTT0 results only showed a significant reduction in metabolic activity of sessile cells for E. coli (84.4%); on the contrary, the effect of the oil was seen against all the strains when it was added after 24 h (MTT24), and the sessile cells of P.aeruginosa, the biofilm of which was completely resistant to the oil, were very sensitive to the presence of the oil (73.01% of inhibition at MTT24). Passiflora seed oil exhibits strain-specific and time-dependent antibiofilm properties, with strong preventive effects and selective action on mature biofilms. These findings support its potential as a natural antimicrobial for food safety applications.