γ-aminobutyric acid (GABA) is a significant inhibitory neurotransmitter that plays an indispensable role in immunomodulation, cardiovascular function, the alleviation of psychotic

disorders, hypertension, etc. Given its significant therapeutic potential, there is growing interest in microbial GABA production. However, cost-effective, high-yield production methods, particularly using vegetable-based growth media, remain limited. This study has focused on the cost-effective, high yielding GABA-producing Lactic Acid Bacteria (LAB) using High-Performance Liquid Chromatography (HPLC), focusing on ten probiotic LAB. In addition to the coventional growth of LAB on MRS media, MRS broth was supplemented with varying concentrations of MSG salt (Monosodium Glutamate) at 0.5%, 1%, 1.5%, and 2%, for a comparative analysis of high-yielding GABA production. Moreover, different concentrations of MSG were also evaluated on a vegetable-based edible growth medium to explore possible alternative cost-effective methods of GABA extraction. The cultures were incubated at 37°C for 48 hours and analysis of GABA production was quantified in both media by HPLC. The vegetable-based edible medium was evaluated against MRS broth for GABA production efficiency. Results showed that MRS broth with 1% MSG significantly enhanced GABA yield compared to conventional MRS media. Two different strains of Lactiplantibacillus plantarum showed GABA production in a noticeable rate, with 169.97 mcg/mL and 246 mcg/mL, respectively. Furthermore, some results for GABA production showed promising efficacy using edible substrate media with 32.44 mcg/mL and 27.64 mcg/mL at 250ppm and 750ppm, respectively, for a strain of Lactiplantibacillus plantarum, which is a promising contribution to the cost-effective method of GABA extraction. Also, commercial yoghurt samples were collected and analyzed for GABA quantification, which resulted in a poor concentration of trace GABA. In conclusion, this study demonstrates the superior GABA producing potential of probiotic LAB compared to low-cost medium substrates and highlights the potential application of these strains for developing GABA-enriched functional food.

This study presents the development and evaluation of a novel infant formula (IF) derived from goat milk and fortified with plant-based proteins (rice and pea isolates), aiming to address allergenicity and enhance bioactivity compared to conventional bovine and commercial IFs. The formulation was designed to mimic the macronutrient profile of human milk, comprising 16% protein, 45% carbohydrate, and 39% fat, with added micronutrients per USDA guidelines. Simulated infant gastrointestinal digestion (SIGID) was employed to assess protein digestibility, antioxidant capacity, and anti-inflammatory potential.

The goat milk-based IF fortified with 10% rice protein isolate (GMIF-10%R) exhibited the highest degree of hydrolysis (DH: 3125.4 μg NH₃/g), surpassing both commercial IF (CIF: 1287.6 μg NH₃/g) and bovine IF (BIF: 1102.3 μg NH₃/g). SDS-PAGE and RP-UPLC analyses confirmed extensive protein breakdown and diverse peptide generation in GMIF-10%R post-digestion. Fluorescence microscopy revealed uniform protein and lipid dispersion, with reduced coagulum formation compared to bovine IF.

Bioactivity assays demonstrated superior antioxidant activity in GMIF-10%R (ABTS: 10,245 μM TEAC; DPPH: 7,890 μM TEAC) and enhanced anti-inflammatory response (Diclofenac sodium equivalent: 7,980 μg/mg protein) following SIGID. Notably, plant protein fortification contributed to improved emulsification and reduced allergenic potential, as evidenced by the absence of β-lactoglobulin and lower particle aggregation. These findings suggest that goat milk combined with plant-based proteins offers a promising alternative for hypoallergenic infant formula with enhanced digestibility and bioactive properties. Further in vivo studies are warranted to validate its clinical efficacy and safety.

The combination of Torulaspora delbrueckii and Saccharomyces cerevisiae in co-inoculation and sequential inoculation in winemaking was investigated as an innovative strategy to increase the aromatic profile of wines like Verdeca and Nero di Troia wines, two varieties from south-eastern Italy (Apulia Region). The study was conducted on a pilot scale with the objective of evaluating the effect of different inoculation methods on fermentation kinetics, enological parameters and sensory quality of the wines.The results show that sequential inoculation with T. delbrueckii produced less volatile acidity and positively modulated sugar metabolism and more balanced fermentation. Analysis of the volatile profile of the wines produced interesting results: a marked increase in ethyl esters derived from saturated and unsaturated fatty acids was observed in the samples obtained through sequential inoculation with S. cerevisiae and T. delbrueckii. These compounds played a key role in the aromatic characterisation of the wines, contributing significantly to the distinction between the different fermentation conditions analysed. The increased presence of these esters, known for their positive impact on wine sensory characteristics, suggests that the combined use of these yeasts may represent an effective approach to modulate the aromatic profile and improve the olfactory complexity of the final product.

Sensory analysis showed a significant impact on aromatic complexity, with an enhancement of fruity notes, particularly in rosé wines made from Nero di Troia. These results confirm the potential of non-Saccharomyces yeasts in the vinification of Apulian native varieties, offering new opportunities to enhance territorial identity and improve the sensory quality of these wines.

Introduction: There is a limited understanding of the nutritional properties of rare oilseed plants' microgreens. This study aims to assess the content of selected B vitamins in the microgreens of safflower (Carthamus tinctorius L.), camelina (Camelina sativa L.), and black cumin (Nigella sativa L.).

Methods: The plants were grown in a greenhouse and harvested when they had developed one true leaf. The content of vitamins B₁, B₂, B₃, B₅, B₆, B₇, and B₉ was determined using high-performance liquid chromatography coupled with tandem mass spectrometry and electrospray ionization.

Results: Safflower microgreens exhibited the lowest statistically significant (p≤0.05) vitamin B₁ content at 0.15 µg per 100 g of fresh weight (f.w.). Conversely, camelina and black cumin microgreens showed no statistically significant differences, with values of 0.76 and 0.73 µg per 100 g f.w., respectively. For vitamin B₂, the concentration ranged from 0.42 to 1.34 µg per 100 g f.w. Camelina had the highest statistically significant content, while no significant differences were observed between safflower and black cumin. In terms of vitamin B₆, camelina also contained the highest level at 0.39 µg per 100 g f.w., while safflower had the lowest level at 0.10 µg per 100 g f.w. Regarding vitamin B₃, the content varied between 1.58 and 3.50 µg per 100 g f.w. Safflower had the lowest content, and no significant differences were found between camelina and black cumin. Black cumin microgreens had the highest statistically significant contents of vitamins B₅, B₇, and B₉, measured at 3.66, 0.31, and 1.96 µg per 100 g f.w., respectively.

Conclusions: In all of the microgreens tested, the levels of selected B vitamins were present, but generally low. These findings suggest that the plants evaluated do not serve as a significant source of these B vitamins in the human diet.

Fermented goat milk from the Souss-Massa region in southern Morocco constitutes a valuable reservoir of beneficial microorganisms, particularly lactic acid bacteria (LAB) known for their antagonistic and antimicrobial properties. This study aimed to isolate, characterize, and evaluate the antagonistic potential of LAB strains against major foodborne pathogens. Thirty traditional fermented goat milk samples were collected from local producers, yielding 720 LAB isolates. These were screened for inhibitory activity against Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus using two complementary techniques: the double-layer agar method and the well diffusion assay. A total of 56 isolates exhibited inhibition on solid media, while 10 strains demonstrated significant activity in liquid media, producing inhibition zones ranging from 13 to 25 mm. Preliminary phenotypic characterization revealed that the isolates were Gram-positive, catalase-negative cocci occurring in pairs or chains. Based on the biochemical profiles obtained using API 20 STREP galleries, the strains were identified as belonging to Enterococcus faecium, E. faecalis, and E. durans. The selected strains also exhibited notable resilience to environmental stresses, including growth in 6.5% NaCl, pH 9.6, incubation at 45 °C, and thermal treatment at 60 °C for 30 minutes. These results highlight the potential of Enterococcus spp. from fermented goat milk as promising candidates for bacteriocin production and biopreservation. Future work, including molecular identification and in vivo validation, will further elucidate their suitability for industrial applications in functional dairy product development and food safety enhancement.

Pumpkin (Cucurbita moschata) is recognized as a functional food due to its rich content of nutrients and bioactive compounds with health-promoting properties. Its seeds, often discarded, are a valuable source of lipids, proteins, fiber, minerals, vitamins, carotenoids, phytosterols, tocopherols, and polyphenols. Notably, their high protein content results in a significant concentration of amino acids (AAs), essential for various metabolic and physiological processes. Roasting is a traditional cooking method that can enhance sensory attributes and improve the bioaccessibility and bioavailability of nutrients and phytochemicals, including AAs. This study aims to evaluate the impact of traditional roasting methods on the AA profile of pumpkin seeds (Cucurbita moschata), from the Cuyano INTA and Cokena INTA cultivars. Seeds were roasted in a non-stick pan (180ºC, 10 min) and an oven (180ºC, 15 min). Protein-bound AAs were extracted following AOAC method 994.12 and quantified by means of RP-UHPLC. Twenty AAs, including the essential ones, were identified. ANOVA showed significant differences in AA levels among cultivars and treatments; however, no significant interaction was observed. Cooking treatment explained 60.69% of the variation, while cultivar accounted for 15.23%, indicating that roasting method was the dominant factor. Seeds of Cuyano INTA exhibited the highest AA concentrations. For essential AAs, Cuyano INTA seeds had 1.8 times higher levels than Cokena INTA (14.77 vs. 8.39 mg g⁻¹). Roasting significantly affected the AA composition, especially affecting heat-sensitive AAs. Compared to raw seeds, roasting caused AAs losses of up to 50%. These findings demonstrate that roasting strongly influences the nutritional quality of pumpkin seeds, with potential implications for their use in functional foods and dietary applications.

In recent years, the increased consumption of pork meat has been paralleled by rising consumer demands for food safety and quality. Nitrite, a long-standing authorised preservative in cured meat products such as cooked ham, imparts their characteristic pink colour, flavour, and texture, while also playing a crucial role in ensuring microbiological safety and shelf life extension. In line with updated regulatory recommendations, the European Commission has proposed a reduction in the maximum permitted nitrite level to 80 mg/kg. This study therefore aimed to assess the impact of such a reduction on the control of key foodborne pathogens under realistic storage conditions.

Three formulations of smoked cooked sausage were prepared: one with standard nitrite levels, one with reduced nitrite levels, and one with no nitrite. Clostridium sporogenes spores were inoculated into the raw meat prior to heat treatment, while a Listeria monocytogenes cocktail was inoculated onto sliced products post-cooking, simulating potential cross-contamination. The samples were stored at 4 °C (recommended) and at 15 °C, 20 ºC, and 30 ºC (temperature abuse scenarios). C. sporogenes was monitored over 60 days and L. monocytogenes over 35 days.

The results indicated that nitrite effectively inhibited the germination and growth of C. sporogenes during the first 10 days, with no significant differences observed between the standard and reduced nitrite formulations at any storage temperature. In contrast, nitrite delayed but did not prevent growth of L. monocytogenes, highlighting its limited efficacy against post-processing contamination. These findings support the feasibility of nitrite reduction without compromising the initial safety, while underlining the need for complementary control measures to manage L. monocytogenes.

Helicobacter pylori (H. pylori) is one of the most prevalent pathogenic bacteria worldwide, infecting over 50% of the global population. Its infection is linked to oxidative stress and chronic inflammation. Although antibiotic-based eradication therapy is the standard treatment, rising antibiotic resistance and the adverse effects associated with these drugs underscore the need for alternative therapeutic approaches.

Microalgae have gained attention due to their adaptability, sustainability, and high nutritional value, as well as their potential health benefits. This study aimed to evaluate the antioxidant, anti-inflammatory, and antibacterial properties of lipid extracts from various microalgae species (Chlorella vulgaris, Nannochloropsis gaditana, Arthrospira platensis and Tetraselmis chuii) against H. pylori infection. Oils were obtained from pretreated microalgal biomass, using freeze-thaw cycles and ultrasounds. The protective effects against H. pylori-induced oxidative stress and inflammation were evaluated in an infected human gastric cell model by measuring reactive oxygen species (ROS) and interleukin-8 (IL-8) levels. Additionally, antioxidant activity was assessed using DPPH and ABTS assays. Antibacterial effects were determined by quantifying H. pylori colony-forming units (CFU).

The lipid extracts demonstrated protective effects against H. pylori-induced oxidative stress and cellular inflammation. Furthermore, the microalgae oils exhibited direct antibacterial activity against H. pylori, with Nannochloropsis gaditana having the greatest effect. The lipid extracts also exhibited strong in vitro radical-scavenging activity and Chlorella vulgaris showed the highest potency. These findings suggest that microalgae oils could serve as a promising therapeutic strategy to combat H. pylori infection and its associated symptoms.

In recent years, the demand for biotechnologically produced, natural, and health-conscious food colorants has grown substantially. Natural pigments derived from plants, algae, and microbial sources offer multifunctional properties such as antioxidant activity, bioavailability, and sustainability, alongside their coloring function. Among emerging technologies, microbial fermentation—particularly using filamentous fungi and yeast—has enabled the production of novel pigments from renewable and low-cost substrates such as agrifood co-products. This systematic review aimed to compare the properties, applications, and challenges associated with natural and synthetic red pigments used in food products. It was conducted following PRISMA guidelines and performed across Scopus, Web of Science, and PubMed databases. Inclusion criteria involved peer-reviewed articles published from 2005 to 2025 reporting “physicochemical properties”, “stability”, “bioactivity”, “economic aspects”, and “safety profiles” of “red pigments”. From the results, Monascus spp. is an example of a well-known species due to its ability to produce azaphilone pigments in orange, yellow, and red hues, which has been extensively used in Asia as a natural food colorant. Additionally, it can produce more than 90 bioactive molecules with health benefits, including isoflavones, antioxidants, GABA, and monacolin K. Monascus-derived red pigments represent a promising sustainable alternative, showing moderate stability and affordability, although pricing data remain limited. Meanwhile, traditional pigments like carmine (E120), though color-stable, are associated with allergenicity and high cost (135–180 EUR/kg). Betanin (E162), a plant-derived pigment, is safer and less costly (5–10 EUR/kg), but less stable. Synthetic colorants such as Allura Red AC (E129) and Ponceau 4R (E124) offer performance and affordability advantages, though they raise safety concerns. This systematic review focuses on the evaluation of natural and synthetic red pigments and their potential as sustainable and functional alternatives for food formulations.

Sorghum is the fifth most important cereal worldwide. The production of biscuits from composite flour (wheat/sorghum) has been investigated in many research papers. The use of this composite flour is increasing due to its nutritional properties, which make the product highly desirable and acceptable. The concentration of sorghum flour added to wheat flour is a concern when it comes to producing a high-quality product. In order to better understand the functional properties of sorghum–wheat composite flour, this study was carried out. A questionnaire was designed and distributed among Bekaa participants in Lebanon in order to evaluate people’s knowledge on Bekaa’s market with regard to sorghum flour and the health benefits of this flour, and to determine their interest in and preferences (production and consumption wise) towards trying a new product containing sorghum flour. After the answers were collected, a sensory analysis experiment was performed. Different concentrations of sorghum flour/wheat flour (w/w) were tested at day 7 and day 0 at the following percentages (0%, 25%, 50%, and 75%). Biscuits made from 50% sorghum flour had the best average scores for the sensory attributes. The results of the experiments show that the increase in the concentration of sorghum had a significant effect on the appearance and aroma of biscuits. Overall, Sorghum flour has been proven, in our research, to produce biscuits of a better quality when introduced at lower concentrations.