Breakfast is often referred to as the most important meal of the day because it triggers metabolism, enhances brain function, and maintains energy. Traditional Indian breakfasts, including dishes like idli, dosa, pearl millet porridge, fermented rice, ragi porridge, poha, paratha, and upma, are rich in regional diversity, nutritional value, and cultural significance. These meals are typically prepared fresh and include a balance of carbohydrates, proteins, fibers, and essential micronutrients. Due to changing lifestyles, urbanization, and the global influence of Western food habits, modern Ready-to-Eat (RTE) cereals, such as corn flakes, muesli, masala oats, and granola, offer convenience, standardized nutrition, and longer shelf life, making them increasingly popular among urban populations. According to a recent market survey, India reached a Compound Annual Growth Rate (CAGR) of 8% in the last five years. The global RTE breakfast market CAGR from 2024 to 2030 is estimated to range from 5.8% to 7.2%, varying by source and region. The Indian RTE breakfast market CAGR from 2024 to 2030 is projected to rise between 12% and 17%, driven by rapid urbanization and an increasing working population. Among different age groups, children consume 18% traditional and 48% RTE breakfasts. Adolescents as well as young adults show a higher preference for RTE foods and often skip breakfast. In contrast, older adults still rely heavily on traditional breakfasts, with around 85% adhering to such dietary habits. However, concerns over glycemic index, sugar spikes, maltodextrins, processing levels, and the loss of traditional food habits are often raised. This study aims at exploring the nutritional, cultural, and socioeconomic dimensions of traditional Indian breakfasts versus modern RTE cereals, emphasizing the need for a balanced approach that preserves cultural heritage while embracing modern convenience.

Generation Z tends to be more environmentally conscious than previous generations. This cohort represents a growing group of consumers who are likely to significantly influence markets and consumption trends in the coming years. Research into their attitudes toward organic food can offer valuable insights for companies aiming to align their offerings with growing expectations related to production transparency, ingredient quality and minimizing environmental impact.

The aim of this study was to explore how students' knowledge related to their field of study, dietary choices in the family home, sociodemographic and socioeconomic factors influence Generation Z's intentions to purchase sustainable food. A CAWI survey method was used, with a proprietary questionnaire consisting of 24 questions. The research group consisted of 218 university students in Warsaw (Poland). Due to the wide variety of academic disciplines, the respondents were divided into two groups: students of food science-related fields and students of other fields.

The results of the survey indicate that people studying majors related to food science are more knowledgeable about organic food than those studying non-food fields. Students also confirmed the influence of eating habits introduced in their family home on their present knowledge about proper nutrition. The respondents are familiar with the labeling of organic food, but their awareness of certification should be increased. The main source of information about organic food is the Internet, and supermarkets are the most common place of purchase. The key factors influencing the choice of organic food are taste, smell, appearance and health considerations. The primary barrier to purchasing organic food is its high price. The willingness to spend money on purchasing organic food depends on the students’ financial situation and the type of product. An increase in demand for organic food is likely if consumer awareness grows, accompanied by acceptance of the associated costs.

Ensuring food safety while promoting environmental sustainability remains a pressing challenge in the food industry. Traditional surface sanitizers, such as chlorine-based agents, raise concerns due to their toxicity, environmental persistence, and contribution to food waste. Additionally, synthetic polymers commonly used in antimicrobial formulations exacerbate microplastic pollution, intensifying environmental and regulatory pressures.

This study presents a biodegradable antimicrobial sanitizer for food-contact surfaces. The formulation features thyme essential oil, a natural antimicrobial, encapsulated within a silk fibroin matrix. Blended via 1-minute sonication without solvents, the encapsulation process required no solvent removal. The resulting nanoparticles contained 8% w/w thyme oil and were diluted before antimicrobial testing. This system enhances the stability and controlled release of active compounds, enabling prolonged antimicrobial activity. Controlled release plateaued after 48 hours in Milli-Q water. Remarkably, ~10 times less thyme oil was needed in the nanoparticle formulation to achieve efficacy equivalent to unencapsulated oil, tested against bacteria at OD₆₀₀ = 1. When applied to food-contact surfaces, the formulation effectively reduced contamination by major foodborne pathogens, including Salmonella Typhimurium and Listeria monocytogenes, supporting efforts to reduce spoilage and improve hygiene. After 90 days at room temperature, nanoparticle-treated samples remained visually acceptable, showing extended shelf life in terms of appearance, odor, and general spoilage indicators, while both control and chlorine-treated counterparts became completely inedible.

Using silk, a protein-based biopolymer, eliminates the need for synthetic carriers, providing a safe, microplastic-free alternative. Unlike chlorine-based sanitizers, this system poses minimal risks to human and environmental health, making it suitable for food processing, packaging, and other hygiene-critical uses. The nanoparticle system also demonstrated long-term stability, with no change in particle size after one year.

This research illustrates how biodegradable materials and natural antimicrobials can be integrated into effective sanitation technologies aligned with sustainable food system principles, contributing to reduced foodborne illness, extended shelf life, and environmental responsibility.

Abstract

Apple pomace, the fibrous by-product of juice extraction, is rich in dietary fiber, polyphenols, and other bioactive compounds. Despite its nutritional potential, over 4 million tons of pomace are discarded annually, contributing to environmental degradation and resource wastage.In the context of growing demand for clean-label, sustainable foods, utilizing such agro-industrial residues offers a promising avenue for both nutritional enhancement and waste reduction.

This study explores the incorporation of dried and ground apple pomace into cereal-based flour for the development of extruded snacks. At the laboratory scale, formulations containing 15%, 20%, and 30% pomace were prepared. While constrained by basic processing tools, the product design drew on established findings. Previous research supports the feasibility of such incorporation: Reis et al. (2014) demonstrated improved phenolic and fiber content in extruded products with up to 20% pomace, while Usman et al. (2020) reported high sensory acceptability in bakery goods fortified with 10–25% pomace. Kawecka and Galus (2021) highlighted that 20–30% apple pomace addition contributes antioxidant properties without compromising product integrity.

Result : Our formulation trials reflected similar outcomes, with the 20% level offering an optimal balance of nutritional enrichment and product quality. The use of apple pomace as a functional ingredient aligns with the principles of circular economy and zero-waste food innovation. Its safety, biodegradability, and compatibility with food systems (Kawecka and Galus, 2021) support its application in sustainable snack development.

By valorizing apple pomace, this study contributes to reducing food industry waste and advancing eco-conscious product design. As consumers increasingly seek functional, ethical, and clean-label products, incorporating fruit residues like pomace represents a vital step toward a more resilient and sustainable food system.

The growing demand for functional foods that deliver both nutritional benefits and health-promoting bioactive compounds has spurred interest in natural ingredient sources. Among these, Camellia japonica leaf extracts stand out due to their favorable nutritional composition and high concentration of phenolic compounds. This study investigates the incorporation of these extracts into a hypoallergenic functional biscuit, aiming to provide a novel alternative to traditional formulations.

The leaf extract contains 4.08% protein and 3.1% lipids, macronutrient levels that contribute positively to the dough’s structure and the final product’s sensory qualities. Moreover, the extract exhibits a substantial total phenolic content of 35.98 μg/mL, which, along with its antioxidant activity—demonstrated by IC₅₀ values of 33.11 ± 7.25 µg/mL (DPPH assay) and 23.75 ± 10.97 µg/mL (ABTS assay)—confirms its strong antioxidant potential. This finding aligns with previous research on C. japonica flower extracts, which demonstrated significant antioxidant activity, thereby supporting the bioactive properties of the leaf extract.

By integrating C. japonica leaf extracts into bakery products, this formulation offers dual benefits: enhanced nutritional value and functional antioxidant effects. Such characteristics make the biscuit particularly suitable for individuals with food sensitivities who require hypoallergenic options, as well as health-conscious consumers seeking added dietary benefits. Further research will focus on the sensory evaluation, shelf-life stability, and in vivo bioavailability of the phenolic compounds. Overall, this development highlights a promising strategy for creating functional foods that effectively combine hypoallergenicity with bioactive health benefits.

The rapidly growing global population and the socioeconomic shifts increased the demand for plant proteins. Notably, lupine is an underutilized legume crop that is nutritious and recognized for its high crude protein (CP). Therefore, this study was conducted to optimize the pH of protein isolate extraction (EpH) and isoelectric precipitation (IEPpH) in lupine genotypes using a central composite design (CCD). The results indicate significant variations in the chemical composition of lupine genotypes, including moisture content (6.01–7.97 g/100 g), CP (39.9–46.1 g/100 g), ether extract (6.26–13.3 g/100 g), essential amino acid index (EAAI) (62.61–70.7%), and total alkaloid (TA) (1.76–11.1%). Vitabor exhibited its maximum protein isolate purity (PIP) of 92.1% at an EpH of 8.5 and an IEPpH of 4.5. Vitabor achieved a superior protein isolate yield (PIY) of 29.0%, while the local maximum recovery (PIR) was 57.5%. All genotypes show the lowest TA at an EpH of 10 and an IEPpH of 5. The optimized extraction conditions for achieving high yield and desirable chemical compositions were as follows: EpH and IEPpH values of (10, 5) for the local, (9.86, 4.66) for Vitabor, (10, 4.69) for Sanabor, and (9.58, 4.64) for Probor. Under optimized conditions, Vitabor can serve as a sustainable source of protein isolate for low-income countries, offering high CP, EAAI, PIP, PIY, PIR, and the safest limit of TA. Meanwhile, the local and Probor are suitable for food formulations and therapeutics. Further work on the characterization of techno-functional and molecular properties is required.

Sequential supercritical CO₂ extraction (SFE) followed by accelerated solvent extraction (ASE) was applied to six batches of olive mill wastewater (OMW) sludge (TED 13, 14, 15, 16, 20, and 22) to obtain contaminant-safe extracts. Fresh sludge, the residual SFE cakes, and the resulting oil (SFE) and aqueous (ASE) extracts were analysed for heavy metals (As, Cd, Hg, Pb) and mycotoxins. Heavy metal levels showed high variability among samples. More than 95% of the initial heavy metal content remained in the SFE cakes. The SFE oils contained between 13 and 95  µg/kg of As, 0.07 and 6.1  µg/kg of Cd, 0.10 and 4.1 µg/kg of Hg, and 4.4 and 12.2  µg/kg of Pb. Concentrations in the ASE extracts ranged from 13 to 108 µg/kg for As, 0.4 to 1.0 µg/kg for Cd, 0.10 to 5.6 µg/kg for Hg, and 4.6 to 27.3 µg/kg for Pb. Enniatins were the only mycotoxins detected. In fresh sludge, their concentrations ranged from less than 0.15 mg/kg in TED 16 to more than 1.6 mg/kg in TED 13 and TED 14. In SFE oils, levels ranged from 0.12 to 32 µg/kg, with recovery efficiencies of 75–95 % when the matrix moisture content was equal to or below 13 %, but falling below 10 % when moisture exceeded 45 %. In ASE extracts, only ENN A1 was detected, with values around 16 µg/kg in TED 14, TED 20, and TED 22. Overall, the combined SFE + ASE process produces oil and aqueous extracts whose heavy metal and enniatin concentrations remain below current food safety limits, supporting the green valorisation of olive mill sludge as a functional ingredient within a circular bioeconomy.

Apple pomace (AP), a by-product of apple processing, constitutes 20-35% of the fruit's fresh weight. Its disposal poses considerable environmental and logistical challenges for the industry. However, AP is a rich source of compounds with biotechnological potential, particularly pectin, a major dietary fiber known for its gel-forming and prebiotic properties.

This study aimed to evaluate the impact of adding pectin to Not-From-Concentrate (NFC) apple juice on the viability of two probiotic bacteria: Lactiplantibacillus plantarum ATCC 8014 (LP) and Lacticaseibacillus casei ATCC 393 (LC). Comparisons between apple pomace-derived and commercial pectin were performed.

Pectin was extracted from AP powders using a 1:30 acidified water (pH 2)-to-AP ratio, using citric acid. The extraction process involved a sonication step (40°C, 25 min) followed by heat treatment (90°C, 70 min). The extracted pectin was characterized according to the following: equivalent weight (Peq), methoxyl content (MeO%), degree of esterification (DE%), and galacturonic acid content (AUG%), besides the yield of the process. Pectin was then added to commercial NFC apple juices at 1% w/v. Probiotic strains (107 CFU/mL) were incorporated into the pectin-enriched juices, and their viability was monitored weekly over four weeks under refrigeration.

The pectin extraction yield was 11%, and its characterization showed values of Peq 115 g/eq, MeO% 12%, DE% 46%, and AUG% 153%. Probiotic survival with pectin enrichment was higher compared to the controls without pectin. Notably, AP pectin yielded equal or higher survival rates than commercial pectin: 87% for LC and 100% for LP, compared to 82% and 100%, respectively, for commercial pectin. These findings are highly promising, particularly given the vast volumes of by-products generated by the apple industry. This approach offers a straightforward implementation strategy, simultaneously mitigating waste and enhancing the dietary fiber content of functional juices.

Introduction: Along the farm-to-fork continuum, hatcheries represent a critical control point for the entry of Salmonella Enteritidis (SE) into poultry production. Contaminated hatching eggs can lead to SE colonization of developing embryos, SE-positive hatchlings, and subsequent dissemination to grow-out farms. Therefore, early-stage interventions to reduce SE contamination are essential to minimize transmission through the egg-to-chicken pipeline. This study evaluated novel application of aerated water (AW) as a potential, user-friendly, and natural antimicrobial intervention to reduce SE contamination on broiler hatching eggs.

Methods: Broiler hatching eggs (n=150) were inoculated with a four-strain cocktail of SE (~7 log CFU/egg) and subjected to one of five spray treatments: untreated control, tap water (TW), aerated water (AW; 30 mg/L), tap water + peracetic acid (TP; 80 ppm PAA), and aerated water plus peracetic acid (AP). Eggs were incubated for 18 days, with the SE population enumerated post treatment (day 0) and on days 1, 3, 10, 14, and 18. Five eggs per treatment group were sampled at each time point. Data were analyzed using GraphPad, with significance set at p≤0.05.

Results: Our data demonstrated a clear antimicrobial benefit of AW and AP treatments. AW reduced SE by >1.5 log CFU immediately after treatment (day 0), with no detectable SE recovered at subsequent time points, whereas no SE were recovered in the AP-treated eggs throughout the 18-day incubation period. In contrast, eggs treated with TP maintained a detectable population through day 18, indicating reduced efficacy when PAA was applied without aeration. TW treatment had minimal effect on SE levels, comparable to untreated controls. The sustained reduction in or absence of SE on AW- and AP-treated eggs underscores their effectiveness in disrupting SE persistence during incubation.

Conclusion: Aerated water when combined with PAA, is a highly effective, organic-friendly intervention for reducing Salmonella contamination on hatching eggs. This approach can enhance hatchery biosecurity and significantly limit pathogen transmission within the poultry production chain.

In vulnerable individuals, Listeria monocytogenes can cause invasive listeriosis, a severe foodborne infection with 20-30% mortality. Case notification to the National Health Surveillance System (SNVS) combined with whole-genome sequencing (WGS) enhances surveillance and source identification. This study evaluated listeriosis cases and the genomic relationships of isolates in Argentina identified from 2023 to 2024.

All twenty-five consecutive cases of listeriosis, a nationally notifiable disease, along with their corresponding isolates referred to the National Reference Laboratory between 2023 and 2024, were analyzed. The patients' demographic data, medical history, and outcomes were obtained from the SNVS. The sequence types (STs), clonal complexes (CCs), and relationships between the isolates were determined through WGS using the Nextera XT DNA library preparation kit and the Illumina MiSeq Platform.

Women comprised 60% of the cases and men comprisedd 40%. The patient's medical history was documented in 56% of cases, including whether they were pregnant (n=9), non-HIV-immunocompromised (n=4), or transplant recipients (n=1). Fetal loss occurred in 33.3% of pregnancies. The isolation sites included the blood (n=13), cerebrospinal fluid (n=6), and placenta (n=6). The outcomes were unknown in 60% of cases, while patients were cured/improved in 24% and died in 16%. Four genomic clusters were identified: three associated with hypervirulent CC1 (ST1) and one with CC59 (ST59). Two clusters, CC1 (n=5) and CC59 (n=3), were identified in three provinces. No food sources were identified.

The low amount of documented outcomes (40%) and missing medical history (44%) highlight the need for strengthened SNVS notification to better understand the disease burden and identify key populations at risk. Genomic clusters were detected without food source identification. Incorporating food surveys and systematic isolate referral will improve our consumption pattern knowledge and allow for epidemiological investigations for source identification.