Essential oils (EOs), as eco-friendly bioactive compounds, offer a sustainable strategy to enhance food safety and curb antibiotic administration in livestock production. In this study, six food-grade EOs, Thymbra capitata, Thymus vulgaris, Eugenia caryophyllata, Coridothymus capitatus, Thymus capitatus, and Thymus serpyllum, were evaluated for their synergistic potential with tetracycline (Tc) against multidrug-resistant Salmonella enterica strains isolated from the swine production chain. Checkerboard assays showed that EOs were able to restore Tc susceptibility in resistant S. enterica strains, reducing minimum inhibitory concentrations from 256 to ≤4 µg/mL, bringing the values within the Clinical and Laboratory Standards Institute breakpoints (2020). The strongest synergistic effects were observed for carvacrol-rich EOs, with Fractional Inhibitory Concentration Index values below 1, probably due to the key role of the EO phytocomplex, such as terpenoid components that modulate antibiotic efficacy (as observed through Principal Component Analysis). The combination of EOs and antibiotics represents a promising strategy to overcome antimicrobial resistance in the food supply chain. This approach aligns with the One Health perspective by promoting animal health, improving food safety, and reducing environmental impact through decreased antibiotic pressure. These findings support the integration of plant-based antimicrobials into livestock management practices as part of a sustainable and holistic strategy to limit antimicrobial resistance, contributing to more responsible and resilient food systems.

- CLSI guidelines (2020). Performance Standards for Antimicrobial Susceptibility Testing, 30th ed. CLSI 447 supplement M100S.

The objective of this research was to examine the viability of date seed powder (DSP), a low-value-added agro-industrial by-product, as an eco-friendly and valuable ingredient for bread production. Conducted at the United Arab Emirates University College of Science, this study assessed the effects of partially substituting wheat flour with DSP at concentrations of 1%, 5%, 10%, 15%, and 25% on the physical, sensory, and nutritional attributes of bread.

Visual analysis showed that increased DSP levels progressively darkened the crust and crumb color, primarily due to enhanced Maillard browning reactions linked with higher protein and fiber contents. The bread’s physical properties—including weight, volume, and appearance—revealed an optimal balance between structure and nutritional enhancement at 10–15% DSP levels. Sensory evaluation indicated that 10% DSP bread had the highest overall consumer acceptability, offering favorable texture, pleasant flavor, and appealing crust coloration. In contrast, bread containing 25% DSP had significantly compromised texture and appearance, leading to lower consumer acceptance.

Nutritional analyses revealed a substantial increase in dietary fiber with DSP addition, with the 10% DSP bread containing three times the dietary fiber of the control. Despite these changes, the pH of all DSP bread formulations remained neutral (pH 7.0), confirming that DSP fortification does not adversely impact microbiological safety or freshness.

It was concluded that incorporating up to 10% date seed powder significantly enhances the nutritional value of bread, especially dietary fiber content, without negatively affecting physicochemical quality and consumer acceptability. The findings highlight DSP's potential as an ingredient for healthy, functional bread formulations and sustainable food systems, thus contributing to the ongoing effort toward agro-waste valorization in food processing industries. Further research could explore additional strategies to maximize DSP inclusion levels without compromising sensory or structural properties.

Food-borne diseases caused by bacterial pathogens remain a major concern for the food industry and public health. Fresh-cut produce, such as lettuce, are important vehicles for bacterial contamination and have been linked to multiple pathogenic E. coli outbreaks. Currently, sodium hypochlorite (SH) is the most widely used chemical sanitizer for minimally processed produce, but its limited efficacy and potential to generate carcinogenic derivatives highlight the need for safer and natural alternatives.

The present study aimed to investigate the bactericidal effect of organic acid recovery solutions (OARs), mainly composed of citric and malic acid, that were co-produced during cranberry juice deacidification via bipolar membrane electrodialysis. Previously, four OARs with increasing acid concentrations (from 6.3 to 42.3 mg/mL) were generated. The present work evaluates their in vitro activity against E. coli (ATCC 11229) using agar-well diffusion and liquid growth inhibition assays. In addition, fresh-cut romaine lettuce leaves were inoculated (~ 6 log CFU/g) using the same bacterial strain and subjected to sanitizing treatments (1 or 4 min) with the OARs, water (negative control), or 200 ppm SH (positive control). Populations surviving on lettuce and sensory qualities were monitored after treatment and for up to 7 days during storage at 4°C.

In vitro results demonstrated that E. coli strain inhibition correlated strongly with organic acid concentration (r > 0.9) in solid and liquid media, and a bactericidal effect (MBC/MIC ≤ 4) was outlined. On fresh-cut romaine lettuce, with increasing acid concentration, OARs showed a significantly higher reduction (0.88–1.12 log) than water (0.35 log) or SH (0.77 log) within a minimal contact time (1 min). Regardless of the type of treatment, the quality parameters were unchanged (texture, weight loss, and color), which highlights the suitability of using the OARs on lettuce. This innovative strategy showcased the promising potential of OARs for fresh-cut produce microbial safety while aligning with circular economy principles.

Melatonin (MEL), long recognized as an animal hormone, has recently emerged as a crucial regulator in plants, influencing both developmental processes and responses to environmental stress. Furthermore, MEL has been associated with the regulation of sugar transporters and enzymes such as invertases and sucrose synthases, suggesting a role in fine-tuning carbohydrate partitioning. To investigate MEL’s role in non-climacteric fruit systems, exogenous MEL was applied to sweet cherries, followed by a short-term metabolomic analysis. This approach revealed a clear association between MEL application and the accumulation of specific soluble sugars, including arabinose, turanose, talose, and mannobiose. Complementary transcriptomic data showed that MEL modulates genes involved in sugar metabolism as early as 24 hours post-treatment, with sustained effects observed up to 72 hours. Sugars could play a pivotal role in postharvest physiology, not only as primary energy sources but also as signaling molecules that influence stress responses, and fruit palatability. Maintaining sugar balance during storage is critical for preserving fruit quality, consumer acceptance, and shelf life. These preliminary findings suggest that MEL may contribute to sugar homeostasis under postharvest stress, supporting energy balance and enhancing cellular resilience. Overall, melatonin emerges as a potential key metabolite that integrates environmental signals with sugar signaling networks in sweet cherry fruit.

Fenugreek oil has been recently discovered to possess natural antioxidant properties, leading to its increasing use as a natural preservative in some foods. Mayonnaise is a high-oil product prone to oxidation and quality degradation. In this study, we aimed to investigate the effectiveness of adding fenugreek oil as an antioxidant in homemade mayonnaise in terms of sensory evaluation. In order to reach our aim, a structured and ethically approved questionnaire by the LIU Institutional Review Board under the Reference number LIUIRB-221213-KN-218 was distributed to 258 participants across various Lebanese regions. Data were collected on mayonnaise consumption habits, health consciousness, and knowledge of fenugreek’s health benefits. Following that, mayonnaise samples were prepared using a standardized formulation comprising 80% vegetable oil, 10% raw whole egg, 7% white vinegar, and 1% salt. Fenugreek oil (FO) was added to the emulsion during the oil phase incorporation as follows: 0% (control), 0.5% FO v/w, and 1% FO v/w. Samples were evaluated fresh (0 days) and after three days of storage in the refrigerator. Sensory analysis was conducted using a nine-member trained panel. Each panelist evaluated the coded samples for appearance, odor, texture, homogeneity, taste, and overall acceptability using a 5-point hedonic scale. The questionnaire findings revealed that participants were generally interested in fenugreek and its potential health advantages, with many willing to try fenugreek-fortified products. Sensory results showed that the addition of 1% FO improved the overall sensory profile without negatively impacting taste or texture, color homogeneity, orspreadability. In addition, sensory degradation over storage time was minimal, suggesting that FO contributes to oxidative stability. As a conclusion, this study may confirm fenugreek oil’s role as a natural antioxidant and flavor stabilizer in mayonnaise, supporting its application as a functional additive in food emulsions.

Xenobiotics, including food additives, pollutants, and microplastics, are increasingly recognized for their potential to alter the human gut microbiota and its metabolic output. This study employed advanced in vitro gut models to investigate how selected xenobiotic compounds influence microbial ecology and metabolite production in the human colon environment. Two parallel experiments were conducted. In the first, three food texturizers, chitosan, chitosan made by seafood waste, and hydroxypropyl methylcellulose (HPMC), were fermented and evaluated via qPCR and GC-MS/SPME to assess microbial composition and volatile metabolites. Results showed that chitosans, particularly with a high degree of deacetylation and solubility, enhanced the growth of beneficial bacteria (e.g., Bifidobacterium, Lactobacillus) and promoted the production of health-related short-chain fatty acids (SCFAs). In contrast, HPMC favored proteolytic bacteria such as Clostridiaceae and led to the accumulation of harmful compounds like p-cresol and skatole, indicating a dysbiotic shift. In the second study, polyethylene (PE) and polystyrene (PS) microplastics were evaluated for their impact on the gut ecosystem. High doses of microplastics reduced SCFA production while promoting the enrichment of opportunistic bacteria (e.g., E. coli, Desulfovibrio) and the accumulation of toxic aromatic metabolites. These effects are likely driven by bacterial colonization on MP surfaces rather than direct antimicrobial action. A new study is currently in progress, focusing on foods, particularly cheeses contaminated with mycotoxins, to further explore xenobiotic–microbiota interactions in food matrices. Overall, these findings demonstrate the utility of in vitro gut models in evaluating the biological effects of dietary xenobiotics. Both chitosan and microplastics significantly modulated microbial community structure and metabolic function, highlighting potential risks and benefits.

Global health organisations acknowledge that household habits significantly affect food safety. Foodborne illness have become a major public health concern worldwide, often resulting from improper food handling by consumers at home. These issues are underestimated due to under-reporting of domestic outbreaks.

Consumers often neglect proper food handling practices, increasing their exposure to food-related risks. Changing consumer attitudes and practices regarding food safety is crucial to mitigating these risks.

Nowadays, the internet is the main source of general information, including topics related to home food safety (HFS). However, as highlighted during the COVID-19 pandemic, online information is not always reliable. Public health institutions play a crucial role in disseminating accurate and trustworthy messages. Assessing knowledge, awareness and practices (KAP) regarding HFS, along with analysing online information, can support the development of effective communication strategies.

This study aims to identify and analyse the Italian online landscape concerning HFS, to gain insights into the topics and issues to which consumers are exposed.

A web-monitoring tool was employed to systematically collect and analyse online content, identify trends, and assess public interest in HFS. The methodology involved developing web-monitoring profiles, optimised through a three-step process (keyword refinement, validation, calibration) and refined during a pilot phase. Over eight months, 46,184 items of online content were gathered; 37,763 were reviewed and 4,881 were deemed relevant according to specific eligibility criteria.

Relevant content, sourced from websites, blogs and social media platforms, was categorised using five “ad hoc” analytical features: Context, Content, Source, Type of Information, and Type of Issue. Each feature comprised defined values, enabling the creation of a ‘content fingerprint’ that characterises the nature and focus of online information. These findings will inform the design of a forthcoming KAP survey on HFS among Italian web users, to be distributed via our institutional web channels.

Abstract

This study aimed to develop innovative synbiotic food products derived from buckwheat by culturing Lactobacillus plantarum (MTCC No-13002), Lactobacillus rhamnosus (MTCC No-13028), and Streptococcus salivarius (MTCC No-13009) with a formulation based on Punica granatum peel and Aegle mermelos, along with prebiotics such as licorice. Blanching and germination processes were employed to mitigate anti-nutritional factors. Optimized variations were evaluated using a hedonic scale in conjunction with the Analytic Hierarchy Process (AHP) and Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) methods. The mean values of all sensory attributes assessed in the product samples exceeded 6. Analysis of variance (ANOVA) indicated significant variance among the mean product samples (p < 0.05). The taste and consistency of all product samples showed substantial variation at a confidence level of p < 0.001; however, all chocolate samples received comparable scores for appearance. The chocolate samples were ranked as follows: 202 > 201 > 204 > 203, while sample 302 was the highest-rated thandai, and sample 102 was the best-rated among jelly variations. The total microbiological counts for thandai, chocolate, and jelly were 7.25 log/cfu g, 7.76 log/cfu g, and 7.79 log/cfu g, respectively. Nutritional qualities were favorable, with moderate levels of protein and carbohydrates and low to moderate levels of fat. Buckwheat serves as an effective substrate for non-dairy synbiotics, and the high probiotic viability of Ayurvedic herbs provides a novel aspect to the research, suggesting potential benefits for gluten-related disorders (GRD) in enhancing gut and overall health.

Oxidative stress contributes to liver diseases by promoting inflammation and endothelial dysfunction. Edible insects like the house cricket (Acheta domesticus) are promising bioactive sources, but their hepatoprotective effects remain unknown. This study evaluated the hepatoprotective potential of 10% cricket-enriched pasta compared to conventional wheat pasta using an in vitro bicameral intestine–liver model. Simulated gastrointestinal digestion (INFOGEST 2.0) was performed to obtain the bioaccessible fractions (BFs) of pasta samples. Caco-2 cells were cultured on Transwell® inserts until differentiation (12 days), while HepG2 hepatocytes were seeded basolaterally and cultured for 48 h. After 24 h of apical exposure to the BFs (1/30, v/v diluted in DMEM), HepG2 cells were treated with tert-butyl hydroperoxide (800 µM) for 24 h to induce oxidative stress. Inflammatory cytokines (IL-10 and IL-1β), endothelial dysfunction markers (endothelin-1 and ICAM-1), and intracellular oxidative stress indicators (GSH/GSSG ratio, ophthalmic acid, o-Tyr/Phe ratio) were measured. Both pasta samples reduced the inflammatory response by increasing the anti-inflammatory IL-10 levels, with cricket pasta inducing a significantly greater increase (744%) compared to wheat pasta (255%). Only cricket pasta reduced the pro-inflammatory IL-1β secretion (20%). Regarding endothelial dysfunction, both pasta samples lowered endothelin-1 levels, with cricket pasta showing a greater effect (55% vs. 23%). Moreover, only cricket pasta significantly decreased ICAM-1 levels (10%), indicating enhanced endothelial protection. Neither pasta improved intracellular oxidative stress markers. However, wheat pasta increased ophthalmic acid (63%) and showed a non-significant trend toward a higher o-Tyr/Phe ratio (30%), both suggesting elevated oxidative stress. In contrast, cricket pasta maintained lower levels of these markers, supporting a more favorable redox profile. In conclusion, cricket-enriched pasta showed anti-inflammatory and endothelial-modulating effects in an in vitro liver injury model. Although oxidative stress was not improved, cricket pasta exhibited a more favorable redox response, underscoring the importance of food matrix composition in functional food design.

The valorisation of agri-food waste as food ingredients has gained attention due to their nutritional and functional importance, as well as their role in sustainability and the circular economy. Pigmented residues like grape pomace, prunings, stems and brewing by-products can enhance visual appeal and attract consumers. This study aimed to characterise the colourimetric properties of flours produced from such waste. Samples were dried at 60 ºC, then at 40 ºC for 24 hours with forced air, milled using a Retsch SR 300 and analysed with the CIELAB colour space. Significant differences were found in luminosity (L*), red–green (a*) and yellow–blue (b*). Grape pomace had the lowest lightness (L* = 21.18 ± 0.45) and the most intense red colour (a* = 12.11 ± 0.13), possibly associated with the presence of anthocyanins and tannins. On the other hand, grape pruning showed the greatest luminosity (L* = 54.55 ± 0.22) and the greatest yellowing (b* = 13.29 ± 0.26), which may be related to the content of lignin and other non-pigmented phenols. The stalks showed intermediate luminosity with reddish and yellowish tones, while the brewery waste showed high luminosity and the highest b* value (14.67 ± 0.13), potentially influenced by the presence of melanoidins, resulting from the Maillard reaction. The differences observed between the waste may reflect variations in their composition of phenolic compounds, lignin and natural pigments such as anthocyanins, flavonoids and betalains, as reported in the literature. Although the quantification of these compounds was not carried out in this study, the colorimetric profiles obtained allow for a useful preliminary characterisation to differentiate the materials based on their visual properties. These data provide initial subsidies for future research into the use of these residues as natural ingredients in foods, supporting strategies for utilising by-products in the context of sustainability and innovation in the food chain.