Cereal crops are susceptible to contamination with tropane alkaloids from the seeds of certain weeds growing in the same fields. The low gluten content of crops like corn, rice, buckwheat, and millet makes them essential ingredients in gluten-free foods, which serve as nutritional therapy for people with a gluten intolerance or celiac disease. The current study aimed to address the lack of data on the presence of the main tropane alkaloids, atropine and scopolamine, in such foods.

The atropine and scopolamine content of 71 prepacked gluten-free cereal foods collected on the Serbian market were determined by liquid chromatography with tandem mass spectrometry (LC-MS/MS; limit of quantification of 0.4 μg/kg for each analyte) and further used for regulatory compliance assessment (maximum level for millet, sorghum, and maize products: 5 μg/kg; maximum level for buckwheat: 10 μg/kg).

Overall, atropine was found in 42.3% of the samples and scopolamine in 35.2%. Regarding the contamination frequency, the distribution across the food groups was as follows: flour (66.7%) > biscuits (53.3%) > pasta (41.7%) > crackers (35.0%) > bread (25.0%) > breakfast cereals (0%). The total concentrations of atropine and scopolamine varied widely among the food groups, with a maximum of 60.8 μg/kg in flour and 32.4 μg/kg in pasta. Notably, two flour samples (16.7%; made from corn/corn, rice, and millet) and one pasta sample (8.3%; made from corn and rice) exceeded the permissible limit. The overall mean ratio of atropine to scopolamine in the same pasta sample was 2.4 ± 1.1, suggesting contamination with Datura stramonium seeds.

The recorded non-compliance rate of 4.2% in the gluten-free food samples, with contamination greatly exceeding the regulatory limit, is of public health importance. Although processing of samples such as flour and pasta can modify the composition and concentration of tropane alkaloids in ready-to-eat food, solid information on the degree of degradability and toxicity of the products formed is still unavailable.

The intrinsic health-promoting properties of sauerkraut can be successfully improved by developing effective combinations with probiotics in order to obtain innovative functional products. This study aimed to evaluate the viability and persistence of the commercial probiotic strains Lactiplantibacillus plantarum 01 (LP01) and Lacticaseibacillus rhamnosus (LR04) when used as adjunct starter cultures during the production of traditional probiotic sauerkraut.

Each strain was made resistant to rifampicin (100 µg/mL) in order to track down the inoculum during the in vivo study. Shredded cabbage was mixed with 2.0% (w/v) sea salt to create the brine. This mixture was transferred into sterilised glass jars. Control samples underwent spontaneous fermentation, while experimental samples were inoculated with spray-dried powder of either the resistant LP01 or LR04 strain, targeting a concentration of about 1 × 10⁶ cfu/g of sauerkraut. All the samples were incubated at 20°C for 28 days. The number of lactic acid bacteria (LAB) in the cabbage extracts was counted on MRS agar and on MRS agar plus rifampicin at days 0, 21, and 28. The administered strains were monitored by pulsed-field gel electrophoresis (PFGE) to confirm the persistence and genotypic identity of the isolates.

Both probiotic strains maintained high viability and predominance during the fermentation process, with only a slight but significant decline by day 28. After 21 days of fermentation, LP01 and LR04 showed viable counts of 7.43 and 7.94 log₁₀ cfu/g, respectively. At day 28, the counts decreased to 7.09 and 7.24 log₁₀ cfu/g (p < 0.001). The rifampicin-resistant colonies accounted for 87% to 99% of the total LAB population in the inoculated samples. The strains analysed had identical PFGE pulsetypes, confirming the presence of LP01 or LR04 throughout the whole study. In conclusion, sauerkraut fermented with the LP01 or LR04 strain can be considered a probiotic food, containing approximately 10⁷ cfu/g of the product.

As the food industry embraces circular economy strategies, pineapple by-products such as stems and peels are increasingly recognized for their bioactive potential. These residues, often discarded as waste, contain valuable compounds such as polysaccharides, particularly galactomannans and arabinogalactans, which are known for their prebiotic effects, support of gut microbiota, and multifunctional roles in food and pharmaceutical formulations.

Pineapple stem and peel pomaces, derived from bromelain extraction, were subjected to green thermal extraction at 100 °C for 120 min and at a 0.01% solid-to-liquid ratio. Clarified pineapple juice, also obtained during bromelain recovery, was used as the extraction solvent to evaluate its effect on polysaccharide yield and extract properties. The extracts were analyzed for molecular weight and sugar profiling, thermal and colloidal stability, and structural analysis.

Extraction with clarified juice led to yields of 28% for stems and 36% for peels, suggesting enhanced solubilization, possibly due to synergistic interactions with the juice components. FT-IR analysis confirmed the presence of typical polysaccharide structures, including β-glycosidic bonds and hemicellulose-associated groups. HPLC profiling revealed a heterogeneous molecular weight distribution, characteristic of complex polysaccharide mixtures. Thermal analysis via DSC showed glass transition temperatures of 159–162 °C and endothermic peaks between 180 and185 °C, indicating thermal stability suitable for industrial processing. Zeta potential values ranging from –10 to –15 mV pointed to moderate colloidal stability, which may be advantageous for certain functional applications.
These findings highlight the physicochemical integrity and complexity of the extracted polysaccharides, supporting their potential as multifunctional ingredients, as well as stress the importance of exploring and utilizing food waste as sustainable rich sources of valuable compounds.

Pineapple stem and peel by-products serve as promising, renewable sources of structurally diverse and thermally stable polysaccharides. Through a biorefinery-based thermal extraction process, this study contributes to the valorization of food waste while supporting the development of sustainable, health-oriented food innovations.

Introduction: Concerns over synthetic additives in packaging, along with the risk of spoilage during storage, caused by pathogens, adulterants, and gases like volatile amines and CO₂, have driven interest in sustainable, biodegradable, and intelligent food packaging. These issues highlight the need for effective monitoring and detection strategies. Curcumin, a natural polyphenolic compound from Curcuma longa, exhibits antimicrobial and pH-responsive colorimetric properties, making it a promising dual-function component in eco-friendly food packaging systems.

Methods: Curcumin was incorporated into biodegradable polymer matrices (cross-linked potato starch and citric acid) using the solvent casting method. This is attached to the packaging films, and performance analysis was conducted, including color responsiveness, antimicrobial efficacy, mechanical strength, and biodegradability. This curcumin-based film is employed to monitor and detect the spoilage of paneer and extend its shelf life.

Results and Conclusions: The curcumin-based starch-citric acid film exhibited clear pH-sensitive color changes from yellow to reddish-brown in response to volatile amines released during paneer spoilage, enabling effective visual detection. Antimicrobial testing showed notable inhibition zones against E. coli, confirming curcumin’s bioactivity. The film maintained good tensile strength and flexibility and was suitable for packaging applications. Biodegradability tests demonstrated rapid degradation under composting conditions. When applied to paneer, the film extended shelf life by a week under refrigerated conditions compared to the unpackaged control, validating its dual role as an active and intelligent packaging material for dairy product preservation.

Gluten-free food, a nutritional therapy for people with a gluten intolerance/celiac disease, is produced from crops (corn, rice, buckwheat and millet) which are highly prone to contamination with the seeds of plants producing tropane alkaloids. The current study was undertaken to determine the health risks associated with atropine and scopolamine, the toxicologically most important tropane alkaloids.

A total of 71 cereal foods labelled as gluten-free were collected on the Serbian market. Atropine and scopolamine were quantified using liquid chromatography with tandem mass spectrometry. For the purpose of consumer health risk assessment, the upper-bound concentrations were considered alongside national acute food consumption data, and the resulting acute exposure was compared with the group acute reference dose (ARfD) of 16 ng/kg bw, as well as the clinically significant minimal acute dose (1.54 µg/kg bw; for calculation of the margin of exposure (MOE)).

The exposure to the combination of atropine and scopolamine exceeded the group ARfD in the case of two flour samples and one pasta sample when they were consumed by toddlers and children, one flour and one pasta sample when they were consumed by adolescents and adults, and one pasta sample when they were consumed by pregnant and lactating women and vegetarians. In cases of high food consumption, in addition to two flour samples and one pasta sample posing a risk of acute adverse effects in all the population groups, bread and biscuit samples exceeding 50% of the group ARfD in the case of consumption by toddlers (2+2) and children (1+1) also attracted attention. Regarding the MOE results, the lowest MOE of 9 was observed for one pasta sample if it was consumed in high amounts by toddlers, rising to 22 in cases of mean food consumption, which can be considered sufficiently protective.

Adverse acute health effects of tropane alkaloids cannot be ruled out even in the case of single-source dietary exposure, while aggregate exposure from multiple food sources consumed in the relevant time-frame increases concerns.

Oat-derived products are popular dairy alternatives in the Nordic countries due to their rich nutrient profile and adaptability to temperate climates. However, there is still a lack of oat-based replacements for fermented dairy products such as probiotic-rich yoghurts and fermented milks. This study had a two-fold objective: i) to achieve growth of the exopolysaccharide (EPS)-producing probiotic strain Lactobacillus delbrueckii subsp. bulgaricus on the oat substrate, and (ii) to determine the impact of fermentation on the lipid profile of the oat substrate. Bacterial growth was investigated at 37°C and 30°C, which are optimal for growth and EPS production, respectively. Cell growth was closely monitored, with the highest viable count recorded at 1×10⁷ cells/mL, as determined using a Neubauer chamber. The prebiotic EPS produced during fermentation was extracted after maximum growth. Bacterial EPS is typically indicated by the presence of O-H, C-H, and C=O bonds, which corresponds to FTIR absorption bands at 3400 cm^-1, 2925 cm^-1, and 1640 cm^-1. These bands were detected in the samples. These results suggest that the Lactobacillus strain was able to produce EPS when cultivated on oats. A significant (p<0.05) increase in the total lipid content of the fermented oats (5.26 ± 0.04%) was observed, including a marked increase in mono- and polyunsaturated fatty acids such as oleic (1.84± 0.01%) and linoleic acid (2.09± 0.02%), as measured by gas chromatography. Thus, these beneficial nutritional improvements suggest that fermented oats could serve as a promising dairy-free probiotic alternative.

The increasing demand for sustainable and plant-based food products has encouraged the development of innovative beverages based on traditional cereals. This study presents the formulation of an oat-based milk using ancient oat varieties cultivated in the Lazio region, Tuscia area, Central Italy, aiming to promote local biodiversity and support a short food supply chain. The beverage was produced through enzymatic hydrolysis of dehulled oat grains, preceded by a careful selection of enzymatic blends and optimization of their working conditions (temperature and reaction time). Extra virgin olive oil was added as a natural emulsifier, and a small amount of salt was used to improve product stability. The final recipe was adapted in collaboration with local producers to ensure feasibility for small-scale production. Process performance was evaluated through key technological parameters, including extraction yield, emulsion stability, and viscosity. Compositional analyses confirmed the presence of complex carbohydrates, beta-glucans, and a balanced macronutrient profile, without the addition of sugars or synthetic additives. Sensory evaluation, carried out by a trained panel, highlighted a pleasant cereal aroma, smooth mouthfeel, and good overall acceptability. This study demonstrates the feasibility of producing a clean-label, nutritionally balanced, and locally sourced plant-based milk. The use of ancient oat varieties, combined with a tailored processing approach and involvement of local actors, represents a sustainable strategy to meet consumer demand for healthy and eco-friendly dairy alternatives.

Mangaba is a well-known and appreciated fruit of the cerrado, recognized for having sweet characteristics, and can be consumed in natura or in the production of sweets, juices, ice cream, vinegar, etc. This work aimed to develop mangaba nectar (October 2017 harvest) and evaluate physicochemical characteristics. The mangaba was pulped manually, and its seeds were separated and then taken to the blender for homogenization. The pulp was diluted in water 1:2 (pulp–water), metabisulfite, pectin, and gelatin (50°C for 60 minutes), respectively, immediately after filtering until nectar was obtained. For the fruits and nectar, the following parameters were analyzed in triplicate: titratable acidity, pH, and soluble solids. The pH was determined by direct reading in a potentiometer; titratable acidity was determined by means of titrology with a standardized solution of sodium hydroxide at 0.1N, having, as an indicator, the turning point of phenolphthalein. The values were expressed as percentages of soluble solids (° Brix) through adigital refractometer. The values found for mangaba were 12.87 ± 0.00 ° Brix, 12 ± 0.00%, and 3.94 ± 0.005 for soluble solids, acidity, and pH, respectively. For nectar, the values found were 2.6 ± 0.00 ° Brix, 4.8 ± 0.00 %, and 4.25 ± 0.01 for soluble solids, acidity, and pH, respectively. There was a significant difference between the fruits and the nectar for the parameters of acidity and soluble solids but not for the pH. These variations may be associated with thermal processing, pulp dilution, the addition of additives, and the fruit ripening stage. Additional sensory evaluation data revealed that the nectar was well accepted in terms of flavor, aroma, and appearance, suggesting potential for commercial consumption. Practical applications include the production of natural beverages with added value, sustainable use of cerrado fruits, and incentives for regional agro-industry. It was concluded that the processing of mangaba significantly altered the acidity and soluble solids of the nectar, keeping the pH stable, making it feasible to use it in the formulation of food products.

Food safety is a growing global public health concern, with millions of people becoming ill and thousands dying annually because of the consumption of contaminated food. These incidents also lead to significant economic losses in food-related industries, including tourism and catering. This systematic review aimed to identify key risk factors associated with food contamination and assess the effectiveness of training and educational interventions targeting food handlers in various settings, such as restaurants, hospitals, universities, hotels, households, street food stalls, and food production facilities. This review analyzed 31 peer-reviewed studies published between 2019 and 2024 that evaluated changes in food handlers’ knowledge, attitudes, and practices (KAPs) following food safety interventions. The findings revealed that while most interventions resulted in improved knowledge, positive changes in attitudes and practices were not always guaranteed. Common risk factors include limited food safety knowledge, poor hygiene practices, lack of handwashing, improper use of uniforms and accessories, and inadequate thawing techniques. These findings underscore the importance of ongoing monitoring and supervision to ensure sustained improvements in food safety behavior. This review contributes to the field by offering evidence-based insights for designing future training programs and practical guidelines to enhance food safety compliance in both industrial food production and small- to medium-sized enterprises.

The unpredictable effects of climate events are threatening global food security. The use of climate-smart crops could represent a valuable agronomic resilience strategy. In this context, sorghum (Sorghum bicolor (L.) Moench) is a C4 photosynthetic cycle cereal characterized by more efficient use of water, making it more tolerant to heat stress and drought. This species may offer a viable alternative to other spring–summer cereals, such as maize, contributing to achieving both the goals of abiotic stress tolerance and environmental sustainability. Interest in sorghum for human consumption, food-grade sorghum, has increased in recent years, with it being a gluten-free cereal rich in bioactive compounds, mainly polyphenols. In this regard, the aim of the SOUL project was the development of a sorghum supply chain for human consumption in Central Italy. This work presents the results of the nutritional and technological characterization of the food-grade sorghum hybrid ‘Artista’, grown in the experimental fields of CREA, and its processing into bread, biscuits and malt. Innovative technological approaches involving the combined application of different processes, namely debranning, parbolization, micronization and air-fractionation, were used in order to obtain wholemeal flours with reduced grittiness, which is typical of milled sorghum products. The results indicated that sorghum bread and biscuits showed satisfactory sensorial acceptability and good nutritional value, mainly in terms of total antioxidant capacity and total dietary fiber, when compared to other gluten-free products. Similarly, malted kernels had increased polyphenol and proanthocyanidin contents with respect to unmalted grains. Sorghum could constitute a promising raw material for enhancing agro-food biodiversity and meeting the growing market demand for sustainable and healthy gluten-free products.