This study, within the framework of cellular agriculture, explores in vitro cultures of Gardenia jasminoides as a potential sustainable source of functional food ingredients. Cellular agriculture enables the production of plant biomass under controlled conditions, reducing environmental impact and minimizing dependence on climate and geography. G. jasminoides (commonly known as cape jasmine) is a widely distributed species with a history of medicinal use and a rich phytochemical profile, including flavonoids, phenolic acids, and iridoids with antioxidant, anti-inflammatory, and neuroprotective properties.

Undifferentiated cells (callus) of G. jasminoides were cultured in Murashige-and-Skoog medium supplemented with 2 ppm 1-naphthaleneacetic acid and 0.5 ppm kinetin. Friable biomass was obtained and transferred to liquid medium for growth evaluation. Growth kinetics based on dry weight, fresh weight, and cell sedimentation volume showed a typical curve, with a lag phase of approximately three days, followed by an exponential phase lasting 7–9 days, and a stationary phase starting around days 10–12. The early onset of the stationary phase may be attributed to the relatively high initial inoculum size (8.5 g). Maximum biomass yield reached 265 g fresh weight/L, equivalent to 14.5 g dry weight/L, with a duplication time of 8.4 days.

Total phenolic content was 6.1 ± 1.4 mg GAE/g fresh weight, and antioxidant capacity, determined using the ABTS assay, was 18.20 ± 0.59 μmol TE/g. Proximate analysis of the freeze-dried biomass revealed high protein content (24.9%), low fat (0.066%), and significant levels of crude fiber (8.54%) and ash (8.95%). Carbohydrates were the predominant component, accounting for up to 49.5%. Water activity (aw) was 0.37 at 25 °C, confirming the effectiveness of freeze-drying in preserving product stability and microbiological safety.

These results support the use of G. jasminoides undifferentiated cells as a sustainable, bioactive, and nutritionally valuable ingredient for functional food applications.

Cytidine functions as an essential precursor for nutraceuticals and pharmaceuticals. The global dual-function transcription factor Cra (catabolite repressor/activator) modulates carbon flux distribution during cytidine synthesis in Escherichia coli. Here, we examine how Cra regulates carbon partitioning and gene expression to influence cytidine production. We generated a cra knockout strain (E. coli NXBG-18C) from E. coli K-12 using CRISPR-Cas9 and compared it with the wild-type strain through transcriptomics (RNA-Seq) and metabolic flux analysis (¹³C-MFA). Cra deletion substantially increased cytidine yield without impairing growth, achieving a 3.77-fold higher titer (9.55 ± 0.29 g/L), a 1.21-fold elevated glucose consumption rate, and a 3.13-fold improvement in yield. Transcriptomic analysis revealed 1,819 differentially expressed genes (1,043 upregulated, 845 downregulated), with upregulated genes predominantly involved in ribosome biogenesis and the TCA cycle, while downregulated genes were linked to purine, fructose, mannose metabolism, and pentose/glucuronate interconversions. Notably, glucose PTS genes were upregulated, whereas cytidine salvage pathway genes were suppressed. ¹³C-MFA demonstrated metabolic flux redistribution, with carbon flow favoring the TCA cycle during the log phase (8h), elevating NADPH, ATP, and PRPP levels, while enhancing flux through central carbon pathways (EMP, PPP, TCA) and energy-related metabolites during the pre-production phase (16h). These findings indicate that Cra deletion reprograms central carbon metabolism by upregulating glucose uptake and TCA cycle activity, downregulating competing pathways and cytidine salvage, and ultimately redirecting carbon and energy resources toward cytidine synthesis. Cra emerges as a pivotal regulator of cytidine production through its influence on central carbon metabolic genes.

During the storage of vegetable oils, various chemical and physicochemical changes occur that can significantly affect oil quality and safety. These include autoxidation, the breakdown of triglycerides, and increased acidity. Several indicators and methods are known for monitoring these changes, such as measurements of viscosity and colour, and the determination of peroxide value and free fatty acid (FFA) concentration. Depending on the applied measuring frequency, dielectric parameters are considered sensitive to chemical, physical, and structural changes. Changes in the concentration of polar compounds (e.g. FFAs, aldehydes, peroxides, and water) also influence dielectric behavior. Dielectric measurements are non-destructive methods suitable for real-time detection, and therefore have great potential for application in vegetable oil quality monitoring.

In our research, the 16-month storage of olive, palm, sunflower, rapeseed, and pumpkin seed oils was investigated through the determination of peroxide value (using a Hanna HI83730 PV photometer), dielectric constant, and loss factor (using a Speag DAK 3.5 open-ended coaxial sensor in the 200–2400 MHz frequency range).

Our results show that the processing technology influences the dielectric behavior of oils, with certain processes (e.g. cold pressing and degumming) resulting in significant differences. Over the 16-month storage period, both the dielectric constant and the loss factor increased with time. The variation in dielectric parameters was most consistent in the frequency range of 200–700 MHz, while differences became non-significant at measuring frequencies above 2200 MHz. Based on our findings, a strong linear correlation (R > 0.9) was observed between the peroxide value and the dielectric constant in the 300–500 MHz range. In summary, the changes occurring in edible oils during storage can be effectively monitored by measuring dielectric parameters, if the measurement frequency is appropriately selected.

Grape pomace, a by-product of the winemaking industry, contains nutritionally relevant compounds, including proteins, lipids, carbohydrates, phenolic compounds, vitamins, and dietary fibers. Given its functional and technological potential, this by-product has been valorized as a flour for use in food formulations. The particle size of the flour directly influences its physicochemical and rheological properties, affecting its performance in food matrices. This study evaluated the functionality of grape pomace flour with different particle sizes. Samples were subjected to drying, milling, and sieving, followed by the analysis of water absorption capacity (WAC; g water/g flour), oil absorption capacity (OAC; g oil/g flour), milk absorption capacity (MAC; g milk/g flour), water solubility (%), moisture retention capacity (g/g), and rheological properties (M.A.R.S iQ Air Rheometer, Thermo Scientific), including viscosity (Pa·s), elasticity, and flow behavior (Pa).

The results showed that the flour exhibited a high absorption capacity for all the tested solvents (water, oil, and milk), with values exceeding 1.5 g solvent/g flour, indicating strong potential for retention and interaction with both polar and non-polar components. These properties are particularly relevant for applications in food products requiring emulsifying stability. The gelling capacity was more pronounced at ratios of 1:1.5 and 1:2 (flour-to-water), with a significant increase in viscosity, suggesting the formation of a cohesive three-dimensional structure. Rheological analyses revealed a viscoelastic behavior suitable for structured food systems such as gels, emulsions, and moldable doughs. Moreover, samples with finer particle sizes showed improved functional performance, indicating greater technological potential for incorporation into value-added food formulations with specific texture and stability requirements.

Introduction:

Globally, fried foods are preferred among consumers due to their rapid cooking rates and favourable product attributes. However, consumers are more conscious about their diet and its consequences on well-being. Therefore, the present study aimed to develop a suitable edible coating for reducing fat uptake in deep-fried fish fillets, focusing on protein oxidation after frying.

Methods:

The fresh Labeo rohita fish was chopped into 4x4x2 cm size fillets. The fillets were coated with various concentrations of egg white protein (2.5 to 25% w/v). In this study, analyses of proximate composition, coating pickup, frying yield, protein solubility, WHC, carbonyl content, total sulfhydryl content, texture profile, and cutting force, instrumental colour analysis, and sensory analysis were performed.

Results:

The coating pickup, frying yield, and fat-uptake reduction of the coated fish fillets were found to have increased significantly, from 2.65% to 8.36%, 70.45% to 80.26%, and 9.67% to 48.66%, respectively, with an increase in coating concentrations. Interestingly, the same coatings protected proteins inconsistently from protein oxidation during deep frying, as revealed by total carbonyl content (2.26 to 2.10 nmol/mg protein) and sulfhydryl content (2.16 to 2.28 mol/10⁵ g protein). Furthermore, the WHC (69.58 to 76.73%) and instrumental colour attributes, L* (39.78 to 38.60), a* (9.84 to 12.12), and b*(28.40 to 26.62), change invariably for all coated samples. The hardness, toughness, and cutting force of coated fish fillets were found to have declined significantly (p < 0.05) as the coating concentrations increased. The highest overall acceptance (7.56) was recorded for the fish fillet coated with 15% egg white protein.

Conclusion:

Based on the above results, fish fillets coated with 15% egg white protein show a significant (p<0.05) reduction (48.66%) in fat uptake yet retain their desirable functional properties. Therefore, the present formulation may be recommended for producing healthier fried fish fillets for human consumption.

Gamma-decalactone (GDL) is a naturally occurring compound with a characteristic peach-like aroma commonly found in fruits. Beyond its sensory appeal, lactone has potential antimicrobial properties, which could be valuable in developing active food packaging materials.

This research aims to assess the level of microbial inhibition by edible coatings enriched with natural lactone. Several variants of pectin coatings with different GDL concentrations were prepared—from 2.5 to 10%. Model studies were performed against the common Gram-positive bacteria Bacillus subtilis. Bacteria were grown on Mueller–Hinton liquid medium with 1 g of the coatings with different GDL concentrations. The microorganisms were multiplied for 72 h at 37℃; then, appropriate dilutions were made, and the cells were sown onto Petri dishes.

Our study demonstrates that GDL in coating films effectively inhibits the growth of Bacillus subtilis. The films containing GDL—regardless of its concentration—inhibited the growth of the bacteria, while the control samples without GDL showed visible bacterial colonies. This suggests that GDL can function as a natural antimicrobial agent when embedded into food-safe, biodegradable films.

These results support the role of GDL in extending the shelf life of fresh fruits and vegetables and open the door for further research. Upcoming experiments will investigate its effectiveness against other foodborne microorganisms, such as molds and yeasts, to evaluate its broader potential in sustainable and natural food preservation strategies.

With increasing food demand, ensuring authenticity and traceability is crucial. Advanced analytical methods now reliably verify food origin, production, and composition. For strawberries, which are commonly consumed fresh and processed, techniques like stable isotope ratio analysis (EA-IRMS) and multielement analysis (ICP-MS) provide valuable tools to assess authenticity and geographic origin.

This study aimed to evaluate the potential of isotope and elemental profiling for differentiating strawberry varieties and geographic origins. A total of 40 fresh strawberry samples were analysed: from continental Croatia (Zagreb County), southern Croatia (Opuzen), unspecified domestic sources, and one from Italy. EA-IRMS was applied to determine ¹³C/¹²C and ¹⁵N/¹⁴N isotope ratios, while ICP-MS was used to quantify 21 elements (B, Na, Mg, Al, K, Ca, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Rb, Sr, Mo, Cd, Ba, and Pb).

The results indicate that δ¹³C values were influenced by both variety and region. The Clery variety dominated in both continental (–25.4‰ to –26.6‰) and southern Croatia (–25.0‰ to –26.7‰), while less common varieties (Joly, Asia) showed similar values. Unidentified varieties ranged from –24.2‰ to –26.0‰. The Italian Aprica variety showed a value of –26.6‰. The δ¹⁵N values ranged from 2.15‰ to 9.82‰, reflecting different fertilisation regimes, with near-zero values suggesting organic cultivation.

Elemental profiles varied regionally: calcium levels differed across samples; strawberries from southern Croatia showed significantly higher magnesium content; and sodium concentrations were elevated in samples from southern Croatia, other continental areas, and Italy compared to Zagreb County.

These findings represent an initial step toward developing a reference database to support the verification of strawberry origin and strengthen food authenticity and traceability frameworks.

Acknowledgement: This work was carried out within the project "Food Safety and Quality Center" (KK.01.1.1.02.0004). The project is co-financed by the European Union from the European Regional Development Fund.

Administration of probiotic cultures would increase the functional attributes of plant-based matrices and consequently the competitiveness of production. Hence, the current study investigated the antioxidant properties of sauerkraut utilising natural fermentation or the commercial probiotic strains, Lactiplantibacillus plantarum 01 (LP01) and Lacticaseibacillus rhamnosus 04 (LR04) (Probiotical SpA, Novara, Italy), as single starter cultures.

White cabbages were shredded, mixed with sea salt (2.0% w/v), and packed into glass jars. The experimental samples were inoculated with spray-dried LP01 or LR04 (1 × 10⁶ cfu/g of sauerkraut) and compared to a non-inoculated control group. Sauerkraut was fermented under anaerobic conditions at 20°C. The Folin–Ciocalteu method was used for the determination of total phenolic content (TPC) at 0, 21, and 28 days. The in vitro antioxidant capacity was assessed using ferric reducing antioxidant power (FRAP assay) and free radical scavenging activity (ABTS and DPPH assays).

The highest TPC (202.38 mg GAE/100 g DW), FRAP (205.3 mg GAE/100 g DW), and DPPH (57.5 mg GAE/100 g DW) values were observed in LP01 samples at day 21, but the amount declined for LP01 and LR04 groups at the final fermentation stage (p ≤ 0.05). In this sense, excessive fermentation time may result in nutrient depletion, which can negatively affect the vitality of fermenting microorganisms and consequently the antioxidant activity. Regarding the ABTS assay, control values at day 21 were similar to those obtained with LP01 and LR04 treatments (p ≥ 0.05). However, at day 28, ABTS scavenging activity was higher for naturally fermented cabbages (542.4 mg GAE/100 g DW) (p ≤ 0.05).

In light of the growing consumer interest in vegetable-based functional foods, cabbage fermentation with LP01 for 21 days presents an opportunity to create a probiotic-rich sauerkraut that increases TPC and antioxidant activity estimated by FRAP and DPPH methods.

The objective of this project is to derive value from oat hulls for use as food ingredients using fermentation and the tempeh fungus Rhizopus oligosporous. During oat milling, about 30% hulls are produced. The hulls are of low value. Small amounts are used as feed or for combustion or are simply discarded. One of the downsides to consuming oat hulls is its abrasiveness because of their high silica content. One of the objectives of this project was to first reduce the content of silica, and we were able to reduce it successfully from 6% to less than 1% using mild chemical and enzymatic treatments. Silica content was confirmed by means of ICP-MS and colorimetric silica quantification assay. The FDA-recommended daily food intake limit for silica is less than 2% by weight or 10–30 g. The results observed in this project are therefore very promising, especially the fact that fermentation with Rhizopus oligosporous itself reduced silica conent to 2%. Solid-state fermentation (SSF) was also conducted at a small scale (500 g) in static and agitated systems and has indicated that the tempeh fungus is able to colonize the oat hulls and texturize them. Prototype testing of the fermented and texturized oat hulls in food products is in progress.

Due to the rising interest in functional and plant-based beverages, the market demand for innovative juice products with enhanced nutritional and sensory attributes has increased. This study aimed to develop and evaluate the quality and safety of a fresh avocado-based (Persea americana) beverage prepared with avocado pulp, bee honey, and water. Pre-experimental trials were conducted to optimize ingredient ratios based on sensory texture and consumer appeal. Using the ingredient levels selected by this trial-and-error method, the Taguchi L9 orthogonal array was employed for systematic formulation development. Sensory evaluation, using a ranking test followed by a 9-point hedonic scale and Just-About-Right (JAR) scale, enabled the selection of optimal formulations and identified areas for improvement in attributes such as color, fruity aroma, sweetness, and overall acceptability. Storage stability was investigated under refrigerated conditions (4 ± 1⁰C) for 14 days. Samples treated with sodium metabisulphite and potassium sorbate (30:300 ppm) demonstrated superior stability in terms of pH (5.86), total soluble solids [TSSs] (11.7⁰ Brix), and color [L value] (54.597 ± 0.015), while also effectively suppressing browning and microbial growth (microbial count: 3.9 * 10⁴ CFU ml^-1 ). Comparatively, a combination of low preservative levels (10:150 ppm) and mild thermal treatment of avocado pulp at 70⁰C improved the storage stability marginally over low preservative uses alone. Oxidative stability was confirmed by low thiobarbituric acid (TBA) and peroxide values [PV] (TBA value: 0.0297 ± 0.0004 mg MDA kg-1; PV value: 2.492 ± 0.003 O₂ kg^-1) throughout storage. These results highlight the feasibility of producing a safe, sensorially acceptable avocado beverage with potential for short-term storage, offering a valuable solution for post-harvest losses of avocado while developing a value-added beverage.