In strawberries, anthocyanins are the most problematic compounds due to instability during the processing and storage of the product. Therefore, new methods of processing and preserving strawberry products have been investigated.

The aim of this study was to determine the effect of high hydrostatic pressure (HHP) on the physicochemical properties and pigment stability of strawberry nectar. For this purpose, an evaluation of the pH, total acidity, color parameters, turbidity, and content of anthocyanins and total polyphenols was performed. The samples were treated with HHP at 300 and 500 MPa (20°C, 15 min), and then stored for 9 weeks at 4°C.

HHP processing with 300 and 500 MPa did not affect the pH, extract, or total acidity of the nectar; they were 3.20, 10.0°Brix, and 0.32%, respectively. HHP did not affect the color, turbidity (90 NTU), or anthocyanin content (16,3 mg/100 ml), but the polyphenol content increased significantly. This was most noticeable for the 500 MPa sample—an increase from basic level, at 106, to 143 mg GAE/100 ml was observed. Cold storage of pressurized nectars gradually increased turbidity to twice its initial value. The color parameter a* significantly decreased after 9 weeks of storage, while the b* parameter decreased already after 3 weeks. This was associated with a decrease in the anthocyanin content during storage to 9.28 and 9.32 mg/100 ml for 300 and 500 MPa, respectively. Also, the content of total polyphenols significantly decreased to 47 and 56 mg GAE/ 100 ml (300 and 500 MPa) at the end of storage. After 9 weeks, no changes were obseved in the pH, extract, or acidity of nectars.

This study showed that nectars just after HPP treatment showed no changes in physicochemical and bioactive compound values. This innovative processing method did not ensure the stability of anthocyanins and thus color during cold storage for longer than 3 weeks. For long-term storage, pressures higher than 500 MPa are required to maintain the nectar quality.

Introduction: Soy sauce cake (SSC), a protein-rich by-product of soy sauce production, represents a largely underutilized resource, despite its significant potential for sustainable food valorization. Harnessing halophilic bacteria capable of degrading salty food waste offers a promising biotechnological route for upcycling SSC into functional ingredients.

Methods: A halophilic protease-producing bacterium, strain LC4, was isolated from mangrove sediments of Matang Mangrove Forest Reserve, Perak, Malaysia. Taxonomy analysis was conducted with phylogenetic, whole-genome analysis and in silico analyses (ANIb and dDDH) to accurately identify strain LC4. In addition, protease-encoding genes were mined from the whole-genome data of strain LC4 with InterProScan. Crude protease extracts were characterized for activity across various conditions and tested for stability. Strain LC4 was then applied in submerged fermentation of SSC, with protein hydrolysis and peptide production measured over time.

Results: Phylogenetic and whole-genome analyses identified strain LC4 as a novel species within the Mesobacillus genus, with ANIb (<95%) and dDDH (<70%) values. Genome mining revealed 25 extracellular protease-encoding genes, comprising serine and metalloproteases. The identified proteases displayed halophilic and thermotolerant characteristics, with optimal performance at 40–60°C, pH 8, and 4–8% (w/v) NaCl. Enzymes maintained stability in the presence of Ca²⁺and Al³⁺ ions, highlighting their industrial potential. Strain LC4 was subsequently applied for SSC biodegradation. Submerged fermentation of SSC resulted in significant protein hydrolysis (5.16 mg/g dry SSC) within 24 h and peptide production (0.63 mg/g dry SSC) after 72 h. The results demonstrate the potential of strain LC4 to convert protein-rich high-salt food waste into functional peptides.

Conclusion: Mesobacillus sp. strain LC4 offers a sustainable approach to upcycling SSC into bioactive peptides. The integration of genomic analysis and wet-lab validation highlights its potential as an efficient biocatalyst, contributing to circular economy efforts and advancing food waste bioprocessing for nutraceutical applications.

Introduction: The neonatal gut undergoes massive microbial colonisation starting at birth, influenced by maternal microbiota, human milk, and the surrounding environment. Human milk, with its unique composition and antimicrobial properties, fosters a bifidobacteria-dominant microbiota, whereas formula-fed infants have a more diverse microbiome with often reduced bifidobacterial and increased clostridial representation. Despite their lower abundance and detection challenges, clostridia are among the important commensal members of the infant gut microbiota. This study investigates whether human milk affects the occurrence of clostridia at the species and strain level.
Methods: The growth ability of 30 infant strains of various clostridial species in pasteurised human milk, infant formula, control glucose–peptone, and a nutrient-poor medium was tested in microtiter plates at 37 °C under anaerobic conditions. After 24h incubation, the cultivation counts were determined and related to the real inoculation dose.
Results: Human milk supported the growth of C. perfringens, while C. tertium, C. butyricum, Clostridioides difficile, and Paeniclostridium sordellii were inhibited, and Paraclostridium bifermentans only survived. Infant formulas allowed the growth of C. perfringens, P. bifermentans, and C. tertium. All strains tested used control medium, and some even used a nutrient-poor medium.
Conclusions: C. perfringens was the most competent in utilising human milk and infant formulas of all the clostridial species tested; however, this ability was highly strain-specific and likely reflected the origin of the strain and milk. Human milk appears to significantly regulate the growth of several clostridial species, except for C. perfringens, which probably possesses adaptive mechanisms that allow human milk utilisation despite milk's antimicrobial nature. These findings suggest a regulatory role of early nutrition in modulating the occurrence of clostridia in the infant gut.
Acknowledgements: This work was supported by a grant LUAUS23014 (MEYS, CZ) and METROFOOD-CZ research infrastructure project (MEYS Grant No: LM2023064) including access to its facilities.

Proteases from Bacillus species are of significant industrial and biotechnological interest due to their diverse applications. This study focused on the in silico characterization of Bacillus protease enzymes to elucidate their physicochemical properties and to establish a classification framework based on computational analyses. Initially, a comprehensive dataset of 100 Bacillus protease sequences, categorized into 6 groups—(1) metalloprotease, (2) serine protease, (3) cysteine protease, (4) glutamic protease, (5) aspartic protease, and (6) threonine protease—were retrieved from the GenBank database and were then subjected to analysis using various bioinformatics tools (e.g., ProtParam, Pfam, and MEME) to characterize their key features, including their number of amino acid residues, amino acid composition, number of positive/negative charges, molecular weight, theoretical isoelectric point (pI), extinction coefficient, instability index, aliphatic index, and grand average of hydropathicity (GRAVY). Moreover, phylogenetic analysis and comparative sequence analysis were employed to investigate evolutionary relationships and identify conserved motifs, facilitating the categorization of these proteases into distinct groups. The in silico approach enabled the rapid prediction of diverse physicochemical characteristics, revealing significant variations among different Bacillus proteases. The resulting classification provided a systematic understanding of their potential functionalities and optimal operational conditions. These findings offer valuable insights for selecting or engineering Bacillus proteases with desired traits for specific industrial or research applications, streamlining the traditional experimental characterization process. In particular, understanding these enzymes' properties can aid in identifying candidates suitable for food microbiology applications, such as fermentation, protein hydrolysis, and food preservation, where tailored protease activity is critical.

Introduction

Algal oil is a vegan-friendly source of DHA (Docosahexaenoic acid), a primary omega-3 fatty acid essential for brain, eye, and heart health. However, its lipophilicity, oxidative sensitivity, and poor oral bioavailability adversely affect its functional efficacy. Emulsions facilitate the delivery of lipophilic compounds by enhancing their aqueous dispersibility and physicochemical stability. This work outlines the formulation of algal oil emulsion using Quillaja saponin as a natural surfactant.

Methodology

Quillaja saponin weighing 1 g was dissolved in 90 mL of the water phase, followed by glycerol (1 mL) and ascorbic acid (200 mg) using a magnetic stirrer for 10 min. Further, 10 g of oil phase (Algal oil) was added dropwise and homogenized at 12,000 rpm for 10 min. The coarse emulsion was then ultrasonicated using a probe sonicator at 75% amplitude. The resulting pale white emulsions were qualitatively assessed based on particle size, polydispersity index (PDI), and zeta potential, with variations in the water phase, additives, and ultrasonication time.

Results and Discussion

The choice of water phase, whether phosphate buffer or distilled water, and the inclusion of additives such as glycerol and ascorbic acid did not markedly influence the particle size. However, different ultrasonication times (10 and 15 min) showed a notable impact. Higher ultrasonication times increased particle size, which could be attributed to intensified cavitation, creating strong shear forces that break oil droplets into smaller sizes. Across all trials, a PDI less than 0.5 and zeta potential greater than -30 was obtained, indicating good colloidal stability. This study is prospective in the development of functional formulations of lipophilic nutrients.

Cachichín (Oecopetalum mexicanum) is a fruit tree endemic to southern Mexico and Central America, whose seed is still considered underutilized, but valued for its bioactive composition and potential therapeutic effects, including hypoglycemic properties, blood pressure regulation, and antioxidant activity. Previous research has explored its biochemical, phytochemical, and mineral profiles, as well as the impact of applied thermal treatments, thus confirming its nutritional potential. Nevertheless, information regarding the fibrous fraction obtained following oil extraction, a key component for the integral valorization of this resource, is limited. Therefore, we evaluated the proximal composition (moisture, ash, protein, NDF/ADF fiber) and energy content (gross energy on wet and dry matter bases) of raw (T1) and control-toasted (134 °C, 25 min) (T2) cachichín seeds, and their fibrous byproducts from raw (F1) and control-toasted (F2) seeds after oil extraction. All analyses were performed using standardized methods (AOAC). Treatment F1 exhibited the highest energy concentration on both a fresh basis (5.06 kcal g^-1 FBW) and dry basis (5.43 kcal g^-1 DBW) compared to treatment T1. Fibrous byproducts (F1, F2), though higher in moisture, showed increased protein (F1: 10.45 %; F2: 11.16 %) and fiber content (NDF in F1: 66 % increase compared to T1; F2: 52% increase compared to T2). Therefore, cachichín seeds possess high energetic and nutritional value. These fibrous co-products represent a promising source of high-value dietary fiber and protein for the agri-food industry. Their potential application includes the development of functional food ingredients (e.g., bakery products, cereals, nutritional bars), animal feed enrichment, or as a base for nutraceuticals, directly contributing to waste reduction and the promotion of a circular bioeconomy. It is crucial to consider that, for human food consumption, future studies should validate the absence of relevant antinutrients or contaminants in these fibrous fractions.

Sweets are the most commonly consumed snacks. In this sense, the food industry is focused on designing foods with reduced sugar and a high protein content. As such, cricket (Acheta domesticus) powder may be used as a protein-rich additive, as the European Food Safety Authority has approved its use. Thus, the aim of this work was to determine the chemical composition and physico-chemical and sensorial properties of a healthy cocoa cream substituted with sweet potato and house cricket (A. domesticus) flour. Two cocoa cream formulations were tested: The control formulation (CCC) was made with 65% roasted sweet potato, 15% roasted hazelnut, 10% agave syrup, and 5% cocoa powder. In the second formulation, the roasted sweet potato (10%) was replaced with 10% house cricket flour (CCHC). The creams were tested for their chemical composition, pH, texture (spreadability), and color values, and ahedonic sensory analysis was also performed. The results obtained showed that the replacement of sweet potato with cricket flour increased (p<0.05) the protein and fat content from 4.81 to 11.64 and 9.05 to 12.94g/100 g, respectively. On the other hand, the moisture and total carbohydrate content decreased in CCHC with respect to the CCC sample; reduction percentages were 8.73% and 15.84% for moisture and carbohydrates. For spreadability, the addition of house cricket flour increased the firmness and the work of shear with values of 6.56 and 13.20 kg and 2.97 and 8.28 kg·s for CCC and CCHC, respectively. Regarding color properties, only lightness (L*) was affected with increasing values. Sensorially, the CCC had the highest score in all attributes assessed. The addition of cricket flour improved the nutritional profile of cocoa cream by increasing the protein content and also providing a firmer product. However, cocoa cream with crickets needs to be improved from a sensory perspective to avoid the bitter flavour produced the addition of cricket flour.

Cucumis sativus L., commonly known as cucumber, is a member of the Cucurbitaceae family and is commonly consumed in its ripened stage for its high moisture content, low caloric content, and refreshing texture. The present study focuses on the Malini variety of cucumber, which is often discarded at the overripened stage due to undesirable changes in appearance and palatability, resulting in considerable post-harvest waste. This research evaluates the nutritional, phytochemical, and proximate profiles of Malini cucumbers at both ripened and overripened stages to investigate their potential for sustainable food product development. Their proximate composition, including moisture, ash, protein, and fiber content, was determined using AOAC methods. Mineral content was assessed via ICP-OES, and vitamin levels were measured using spectrophotometric techniques. Phytochemical screening was conducted to identify the presence of bioactive compounds such as flavonoids, alkaloids, tannins, saponins, and cucurbitacins using HPLC and GCMS. Proximate analysis revealed that ripened cucumbers contained higher moisture content (97.6%) and amounts of vitamin K (9.6–24 mg per 100 g), while overripened samples exhibited elevated levels of dietary fiber (0.52–0.56%) and phenolic compounds. Cucumber has a modest amount of mineral content, mainly Ca, Cu, Mg, Fe, Na, and Al in the ripened stage, but P and Zn are higher at the overripened stage, and Se and Mo are lowest in both stages. All these compounds are linked to health benefits, including antioxidant, anti-inflammatory, anti-diabetic, anti-carcinogenic, and cardioprotective effects. Despite the rich phytochemical composition of overripened cucumbers, their application in functional foods remains underexplored. This work aims to utilize the nutritional potential of overripe Malini cucumbers to formulate value-added products such as fiber-enriched snacks, fermented beverages, and nutraceutical ingredients. The findings support a sustainable approach to food innovation by converting agricultural surplus into functional food resources, thereby reducing food loss and promoting health through bioactive-rich diets.

Bacillus subtilis bacteria have been described as an important starter culture in fermented soybean foods. An earlier study isolated a lytic BasuTN3 bacteriophage effective against the B. subtilis strain TN3 isolated from Thua Nao, a Thai fermented soybean product. The bacteriophage infection is a persistent threat that can cause delayed or failed fermentations. In the present study, four bacterial strains (TN3, DM1-2, and FM2-3 isolated from Thua Nao, and ASA from Natto)—which could be considered as potential inocula for Thua Nao fermentation based on their relative index values of protease activity—are vulnerable to the BasuTN3 phage, as demonstrated by the double layer assay. These four strains were then phenotypically and genotypically characterized; these included morphology, biochemical assays (e.g., IMViC test), fermentation of carbohydrates using API 50 CHB, and 16S rRNA gene sequence. These four bacterial isolates were rod-shaped, endospore-forming, Gram-positive bacteria. Based on the biochemical assays, all isolates exhibited similar profiles (not identical). Further molecular analysis using the 16S rRNA gene sequence revealed that they belonged to a distinct group of B. subtilis. It should be noted, however, that these four strains were distinct based on their overall characteristics, which could be considered as ‘strain-dependent’. The results of the present work are expected to be useful for comparative purposes of the key characteristics (both phenotypic and genotypic) among the closely related Bacillus strains. These data would be useful for future screening and isolation of the bacterial inocula.

The consumption of olive oil has surged due to its health benefits and role in a better quality of life, particularly as part of the Mediterranean diet. Extra virgin olive oil (EVOO), recommended at 25-50 mL daily, is rich in bioactive compounds like phenolics, tocopherols, and fatty acids, offering antimicrobial, antioxidant, and anti-inflammatory properties. Proper sensory classification into "Extra Virgin," "Virgin," and "Lampante" is crucial for its recommendation. This study evaluated the sensory and nutritional characteristics of EVOOs from Rio Grande do Sul, Brazil, aiming to determine their quality, bioactive composition, and sensory/volatile profiles, differentiating them by production region. Samples from various areas were analyzed for basic physicochemical composition, phenolic compounds, volatile aroma compounds, fatty acid profile, and tocopherols, following International Olive Council (IOC) protocols. All samples were classified as Extra Virgin based on free acidity, peroxide value, and UV absorbance. Total Phenolic Compounds (TPC), quantified in 65 samples, varied from 186.80 mg/Kg to 1167.43 mg/Kg, showing a broad range of concentrations. Sensory analyses performed by a trained and certified IOOC panel confirmed the high quality of the EVOOs, displaying high medians for positive attributes like fruitiness, pungency, and bitterness. These results collectively highlight the high quality of olive oils produced in Rio Grande do Sul.