Acidic whey, a nutrient-rich by-product of cheese production, is naturally high in quality proteins, lactose, vitamins, and minerals, making it a valuable ingredient for human consumption. Despite its nutritional potential, acidic whey poses a significant environmental challenge due to its high volume and limited industrial utilization. This study aimed to valorize acidic whey by incorporating it into a strawberry-based functional beverage, thereby enhancing its nutritional value while contributing to dairy waste management. The beverage, formulated with 70% strawberry juice and 30% acidic whey, was subjected to different preservation treatments and evaluated over 28 days for physicochemical properties, antioxidant capacity, and microbial stability. Four sample groups were studied: an untreated control (T₀), thermal treatment at 80°C for 10 minutes (T₁), and ultrasonication at 25 kHz for 5 minutes (T₂) and 10 minutes (T₃). Among these, the ultrasonicated sample treated for 10 minutes (T₃) demonstrated the most favorable results, with minimal pH decline and a 42.88% reduction in sedimentation compared to the control (T₀). T₃ also retained the highest levels of total phenolics (725.08 µg GAE/g) and flavonoids (384.85 µg CE/g) and exhibited a 45.71% increase in antioxidant activity. Microbial analysis for T₃ indicated a 74.10% reduction in total plate count.

These findings highlight the potential of ultrasonication (T₃) in preserving the nutritional and functional attributes of strawberry–acidic whey beverages, particularly in terms of antioxidant activity and bioactive compound retention. The study further supports the application of non-thermal processing techniques for developing shelf-stable and nutritious beverages. This approach aligns with sustainable food processing goals by promoting the circular utilization of dairy by-products in value-added functional products. A detailed study on sensory evaluation and consumer acceptability will be conducted in the future following formal ethical approval.

Sago starch, rich in polysaccharides (approximately 85%), primarily consists of amylopectin (70–80%) and amylose (15–30%), making it a promising substrate for maltose syrup production as an alternative to cane sugar-based sweeteners. This study aims to optimize both the substrate concentration and the saccharification duration through the simultaneous application of pullulanase and β-amylase, aiming to enhance hydrolysis efficiency and shorten overall processing time. The enzymatic treatment was applied to sago starch concentrations of 10%, 15%, and 20% (w/v), and saccharification was monitored over a time range from 6 to 72 hours. Results revealed that a 20% substrate concentration yielded the highest maltose content and reducing sugar levels, along with a notable increase in dextrose equivalent (DE) and viscosity. For instance, at 48 hours, the maltose content reached 26.79%, reducing sugars 35.85 g/L, DE 25.14%, and viscosity 49.75 mPas. This treatment significantly improved saccharification rate, sugar conversion, and overall product quality by promoting efficient enzymatic synergy and substrate utilization. Optimizing these parameters not only enhances conversion but also offers a more sustainable, cost-effective, and scalable approach for sweetener manufacturing. These findings provide valuable insights for the food and biotechnology industries, particularly in developing reliable, eco-friendly alternatives to conventional sweeteners, and highlight the industrial potential of sago starch in high-value, functional food formulations and health-focused products.

The use of sulphur dioxide (SO₂) is a well-established practice in winemaking due to its antimicrobial and antioxidant properties. However, concerns about its potential negative effects on consumer health and the sensory properties of wine are driving the search for alternative solutions. Chitosan, a natural polysaccharide obtained from the deacetylation process of chitin, has gained interest. The International Organisation of Vine and Wine (OIV) has already authorised the use of chitosan from Aspergillus niger, but other sources of chitin are available, such as insects, which offer a sustainable alternative. This study explores the potential use of chitosan from insects (Hermetia illucens) as an innovative strategy to reduce or replace SO₂ in winemaking. The first phase of the research evaluated the antimicrobial activity of insect-based chitosan against non-Saccharomyces yeasts commonly found during fermentation (Metschnikowia pulcherrima, Candida zemplinina, Hanseniaspora spp, Torulaspora delbrueckii, Zygosaccharomyces bailii, Lachancea thermotolerans and Pichia spp.). These yeasts can influence fermentation kinetics and wine quality, and controlling their proliferation is essential to prevent unwanted fermentations. Non-Saccharomyces yeasts showed medium-high resistance to chitosan, observing a strain-dependent sensitivity. Furthermore, the combined use of chitosan and low doses of SO₂ was more effective than chitosan alone, suggesting its potential role in sulphite reduction. The second phase investigated the efficacy of insect-based chitosan against Brettanomyces bruxellensis, a spoilage yeast. Through resistance tests, flow cytometry and microscopic observations, it was shown that insect-based chitosan effectively reduced B. bruxellensis populations, showing a greater impact than oenological chitosan from A. niger. This suggests that insect-based chitosan could be a valuable tool for wine stabilisation, particularly during barrel ageing.

Introduction

The complexity and the time needed to perform analytical standard procedures of coffee quality control can be excessive compared to commercialization needs. A comparative analysis was carried out, using standard and modern methodologies, with new equipment allowing quicker results between blends of encapsulated coffee with different proportions of C. arabica L., and C. canephora Pierre ex A.Froehner.

Methods

New methodologies were introduced to study the moisture content of green and roasted ground coffee for the determination of water weight loss, with two infrared balances. For the distribution of ground coffee size particles, and its influence on the physicochemical parameters of the drinks, a Fristch laser diffraction analyser was applied and compared with sieve tower results. Other characterization determinations and sensory analyses were performed with internal protocols and a trained panel.

Results

The expedited methods of moisture determination present values very similar to the standard methods. The fragmentation of the particles in the two species and various origins of coffee was carried out differently, influencing the way the particles were distributed. The blend, consisting mostly of robusta coffee, had the highest percentage of smaller particles, and the one with arabica had the lowest percentage of these particles. The evaluation with a laser particle size analyser allowed the faster and more detailed presentation of results in a diagram for each case. Different organoleptic profiles were obtained, which quantitatively and qualitatively had the most striking characteristics to define each product.

Conclusions

The approach of comparing the two methodologies of weight loss proved to be of interest mainly in the case of ground roasted coffee, while the method of ground particle distribution was more accurate and faster. The sensory and physicochemical characteristics used to evaluate the blends were in accordance with their different compositions, and the results obtained were consistent and reproducible.

This research was focused on developing a lactose- and gluten-free substitute of yogurt made from soy and enhanced with peach pulp and pomace to make it more nutrient-dense, palatable, and friendly to the planet. A fermented soy beverage was prepared using Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. After fermentation, sugar (5.92 %), peach pomace (1.18 %), peach pulp (1.48 %), and peach jam (2.66 %) were added to enhance the product's aroma and mouth feel. Protein was quantified physicochemically as 4.61 per cent using the Kjeldahl method, moisture (72.96 per cent) using the oven-drying technique, and ash content (4.71 per cent) in a muffle acid furnace. pH was observed during the process on a calibrated pH meter, with the initial value being 6.7, followed by a drop to 4.6 after fermentation and 5.8 after adding fruit derivatives. The total viable microbial count exceeded 10⁷ CFU/mL, which is the requirement for yogurt classification. A trained panel of 15 members carried out sensory evaluation on a nine-point hedonic scale. The product had scored highly in the attributes of flavor (8.5), texture (7.8), and overall acceptability (8.3). According to shelf-life testing, the product was stable over a period of time under refrigeration (7-10 days ) and for up to two months when frozen, with minimum textural changes reported. Peach pomace, one of the by-products of fruit processing, acts as an antioxidant agent and phenolic substance which helps in nutritional augmentation and is sustainable. This study can be used to design an acceptable, healthy, and environmentally friendly vegan alternative to yogurt that could be used by lactose-intolerant people and promote a vegan lifestyle, following the global trends of functional food production.

Indian almond leaves (Terminalia catappa L.) are a good source of natural antioxidants, including flavonoids and polyphenols. This study utilized the antioxidant potential and application of Indian almond leaf extracts in a food system. Indian almond leaf powder was extracted using ethanol and water at a 1:10 ratio, then concentrated. The phytochemical contents, namely Total Phenolic Content (TPC) and Total Flavonoid Content (TFC), were analysed using the Folin–Ciocalteu reagent method and the aluminium chloride (AlCl₃) reagent method, respectively, whereas antioxidant activity was analysed using DPPH⁺ radical-scavenging activity. The extracts were then infused into coconut oil at different concentrations (200 ppm and 400 ppm, namely Sample 1 and Sample 2) and stored. After repetitive frying (with the same oil being reused for frying 4 times each day, at 6-minute intervals per session), oil stability was monitored by measuring peroxide value, free fatty acids, refractive index and thiobarbituric acid value (TBA). These were compared to the standard, synthetic antioxidant, Tert-butylhydroquinone (TBHQ). By day 3, the peroxide values were 4 meq/kg and 2 meq/kg, FFA values were 0.6768% and 0.5076% , RI values were 1.5617 and 1.5613, and TBA values were 0.035 and 0.0262 for the standard and samples (1 and 2), respectively. This study substantiates the efficacy of Terminalia catappa L. (Indian almond) leaf extract powder as a potent natural antioxidant, demonstrating its significant ability to enhance oil stability and inhibit oxidative degradation. The extract showed comparable, and in some cases superior, performance to conventional synthetic antioxidants, even at lower concentrations. These findings not only address the rising demand for clean-label and naturally derived food additives but also underscore the extract’s commercial viability due to its cost-effectiveness and ease of integration into existing food processing systems. In addition, its origin from plant-based waste material further adds to its sustainability profile, making it an attractive alternative in efforts to reduce dependency on synthetic preservatives.

The growing interest of consumers in minimally processed and health-promoting foods prompts researchers to find alternative probiotics, especially yeast strains, that are able to withstand industrial and gastrointestinal stress, are not associated with horizontal gene transfer of antibiotic resistance and display broad environmental tolerance.

Our study aims at determining the probiotic potential of nine newly identified yeast strains isolated from household spontaneously fermented food products (pickled cucumbers, homemade borscht, wine wort and pickled cabbage in brine) from the Bucharest-Ilfov region, Romania. The taxonomic identification using PCR-RFLP and ITS1-5.8S-ITS2 rDNA sequencing showed that the yeast isolates belong to Saccharomyces, Torulaspora, Debaryomyces and Metschinikowia genera. The safety profiling was performed by screening for the production of extracellular enzymes known to damage human cells, including hemolysins, gelatinases, caseinases, DNases, amylases and phospholipases. None of the strains produced all the tested enzymes, suggesting an acceptable safety profile. Functional characterization revealed promising probiotic traits: wine wort isolates showed strong auto-aggregation (up to 75%) and hydrophobicity (up to 80%), which indicates good adhesion potential. The strains from brine-based products exhibited high tolerance to bile salts, while those from borscht and wine wort tolerated low pH (pH 2) and showed increased biomass production in the presence of pancreatic enzymes. Antimicrobial activity was observed for the strains Debaryomyces hansenii V I and Torulaspora delbrueckii III 2 based on the production of killer toxins which were effective against common foodborne pathogens and clinically relevant Candida strains. Additionally, Metschinikowia pulcherrima M3 showed high antimicrobial potential via iron competition, inhibiting food spoilage microorganisms.

The results highlight the untapped potential of naturally fermented foods as an isolation source for potential probiotic yeasts. The nine newly characterized yeast strains exhibit key probiotic traits, recommending them as promising candidates for further testing for the development of functional food products.

Brewer’s spent grain (BSG) is a widely recognized byproduct of beer production that retains valuable nutritional components. Its upcycling promotes nutrient recovery from waste and minimizes the nutrient loss to the environment. The presence of antinutrient phytic acid (PA) in food and feed products is linked to decreased mineral and protein bioavailability due to the formation of insoluble complexes. The levels of PA can be effectively reduced through fermentation with microorganisms that produce phytase, which releases soluble forms of phosphorus that are more readily bioavailable. To enhance the nutritional quality of BSG, it was used as a substrate for solid-state fermentation (SSF) with the edible mushroom Pleurotus ostreatus, specifically targeting a reduction in the PA content and an increase in the phosphorus bioavailability. After 14 and 21 days of fermentation, we assessed the levels of PA, total phosphorus, and acid-soluble phosphorus. After 14 days of SSF, the PA content was reduced by 81%, resulting in a doubling of the soluble phosphorus content. Furthermore, the total phosphorus significantly increased at both time points. This study demonstrates that BSG can be effectively revalorized through SSF with P. ostreatus, significantly reducing the antinutrient PA content while enhancing the phosphorus content, particularly regarding its bioavailable form. These findings underscore the potential for upcycling food byproducts like BSG, contributing to sustainable practices and promoting resource efficiency in food systems.

Foodborne pathogens are the cause of a huge number of illnesses, hospitalizations, and deaths per year, causing losses related to human health and the economy. Plant-derived volatile agents offer a safe and environment-friendly alternative, with their vapours protecting food through atmospheric distribution and lowering the risk of preservative residues in food products. Their combinations can exhibit synergistic antimicrobial effects against foodborne pathogens, enhancing their efficacy and lowering the risk of microbial resistance and toxicity, by releasing vapours of the compounds from solid volatilization matrix inside the packaging, thereby protecting food by creating a protective antimicrobial atmosphere around the food without direct contact. Therefore, there is a need to test their combinatory effects against food pathogens in the vapour phase for food preservation. Herein, the growth-inhibitory effects of plant volatiles, namely, thymol and thymoquinone in combination, were tested against various food pathogens such as Bacillus cereus, Enterococcus faecalis, Escherichia coli, Listeria monocytogenes, Salmonella enterica Typhimurium, Shigella flexneri, Vibrio parahaemolyticus, and Yersinia enterocolitica using the broth volatilization chequerboard method. The results obtained showed ΣFIC values in the range of 0.375-0.039 for the liquid phase and 0.281-0.031 for the vapour phase, indicating synergistic interactions of the compound for E. coli, E. faecalis, and L. monocytogenes. They also exhibited several additive effects with ΣFIC 1-0.53 and 1-0.515 for liquid and vapour phases, respectively, for S. e. Typhimurium, S. flexneri, and V. parahaemolyticus. These results indicated greater effects of lower concentration of the compounds in inhibiting the growth of pathogens when used in combination, unlike lesser effects when used alone. Therefore, this combination shows promise as food preservatives producing synergistic antibacterial effect against food pathogens, e.g., in the form of aerosolized sanitizers. However, further research on their safety, organoleptic properties and efficacy in food models is very much needed before their incorporation into practical application.

Mung bean sprouts are a widely consumed ready-to-eat product but are highly susceptible to contamination by Listeria monocytogenes (LM), a pathogen associated with severe illness. Existing decontamination strategies often fall short under commercial conditions. Thus, we evaluated the antimicrobial efficacy of aerated nanobubble water (AW) alone and in combination with peracetic acid (AP) as a multi-hurdle, user-friendly intervention to reduce LM contamination during sprout production. Mung bean seeds were inoculated with a five-strain LM cocktail (~4 log CFU/mL) and treated with one of four interventions: tap water (TW), aerated water (AW; ~30 mg/L O₂), TW + PAA (TP; 80 ppm), or AW + PAA (AP). Treated seeds were dried, stored for one month, and sampled periodically to quantify LM. In addition, at each sampling, seeds from each group were set up for sprouting, with aerated (AW/AP group) and tap water (TW/TP group) used as irrigation sources. Sprouts and spent irrigation water were sampled regularly for microbial and sprout quality analysis. Data were analyzed using R with significance tested at p≤0.05. AW and AP treatments significantly reduced LM on both seeds and sprouts compared to TW and TP. By day 21, LM was undetectable on AW- and AP-treated seeds, whereas TW- and TP-treated seeds retained ~2.8 and ~1.6 log CFU/mL, respectively. During sprouting, irrigation with AW or AP resulted in >3-4 log CFU/mL reduction in LM on sprouts. In contrast, TW and TP irrigations sustained high LM loads (~6-7 log CFU/mL). AW also reduced LM in spent irrigation water to undetectable levels. Importantly, AW significantly enhanced germination (by 18%), shoot length (by 22%), and sprout biomass (by 15%) relative to TW. Aerated nanobubble water, particularly in combination with PAA, is a promising antimicrobial and quality-enhancing intervention for improving microbial safety and production outcomes in mung bean sprouts.