Essential oils (EOs), characterized by a promising antimicrobial potential, can ensure the safety and quality of fresh products, encountering the consumer demand for minimally processed foods with clean labels. In this study, oregano and cinnamon EOs, previously characterized for their chemical composition, were first tested in vitro against Staphylococcus aureus DSM 20231^T to assess the Minimum Inhibitory Concentration (MIC) in different conditions. Their effect was evaluated both with culture-dependent (plate counting) and culture-independent (flow cytometry, FCM) methods, considering halved-MIC, MIC, and double-MIC concentrations (125, 250, 500 mg/L), to evaluate the physiological state during EO exposure and the potential cell recovery after EO removal. In the presence of increasing oregano EO concentrations, Staph. aureus cells showed a significant loss of culturability. However, 24h after EO removal, culturability was restored, except for the sample exposed to 500 mg/L. The FCM approach, able to discriminate different cell sub-populations (live, injured, dead), showed that more than 98% of cells were viable after 24h of recovery in samples exposed to 125 mg/L of oregano EO. A high percentage of dead cells (95%) was observed after 30 min of exposure in the presence of 250 mg/L of EO, although after 24h of recovery, an increase in viable cells (up to 30%) was detected. A different behavior was observed with cinnamon EO, which generally exerted a bacteriostatic effect at each concentration. Twenty-four hours after 250 and 500 mg/L cinnamon EO removal /L, dead cells reached a percentage of 53%, while the viable cells ranged from 30% to 9%, respectively. These data highlighted the promise of EO applications in the food industry as an alternative to synthetic additives to obtain safe and natural products. This research was carried out within the framework of the InnoSol4Med project, which is part of the PRIMA program supported by the European Union.

This study aligns with Sustainable Development Goals (SDGs) 1, 2, 3, 12 and 13: Zero-Poverty, No-Hunger, Good-Health, Responsible Consumption and production, and Climate-Action. It investigated the potential of three macroalgae, Ulva linza (green, Chlorophyceae), Jania rubens (red, Rhodophyceae), and Padina pavonica (brown, Phaeophyceae), as sustainable dietary sources rich in macro- and micronutrients, with a specific focus on excluding oil content. The research comprised two components: (1) a biochemical analysis of lipid content and composition, and (2) a sensory evaluation of salted Nori green seaweed samples. Lipid extraction using the Soxhlet methodology revealed low oil yields across all species: Ulva (0.5%), Padina (0.2%), and Jania (0.2%). The low oil amounts were confirmed by the phosphovanillin spectrophotometric method, highlighting the need for biotechnological interventions to enhance lipid production, particularly polyunsaturated omega-3 fatty acids (PUFAs), whose presence was confirmed using GC-MS (specifically Eicosapentaenoic Acid "EPA" C20:5n-3, Docosahexaenoic Acid "DHA" C22:6n-3, and Alpha-linolenic Acid "ALA" C18:3n-3). Notably, Padina and Jania exhibited a fishy aroma, while Ulva presented a distinct rosy scent, although the three species possess distinct PUFA, particularly Omega 3 FAs. A sensory study was conducted using a cross-sectional observational design with 40 participants, where we assessed the appearance, sound, taste, aroma, texture, and overall acceptance of roasted organic (green seaweed) samples, with further statistical analysis using the parametric ANOVA test in SPSS. Results indicated the potential of seaweed as a dietary component, although it requires taste and texture modifications. Furthermore, the sensory evaluation revealed a need for increased awareness regarding seaweed farming and consumption, highlighting the need for behavioral changes to facilitate the integration of seaweed into mainstream diets. Recommendations include developing tailored recipes targeting youth preferences to promote future adoption and educational initiatives to highlight the environmental and nutritional benefits of seaweed. The sensory survey underscored the necessity of improving palatability and conducting public awareness campaigns to maximize seaweed's contribution to global food security.

Seed oils extracted from vividly pigmented fruits, such as blackcurrant (Ribes nigrum), cranberry (Vaccinium macrocarpon), and tomato (Solanum lycopersicum), have gained attention for their unique phytochemical profiles and potential health benefits. Seeds may contain bioactive molecules that can act as natural antioxidants and inhibitors of cholinesterase enzymes, which are targets in the management of neurodegenerative disorders (Sławińska et al., 2022; Szabo et al., 2018). Cold-pressed seed oils were assessed for their antioxidant activity using the Trolox Equivalent Antioxidant Capacity (TEAC) assay and for their inhibitory effects on acetylcholinesterase (AchE) and butyrylcholinesterase (BchE) using spectrophotometric IC₅₀-based methods. Blackcurrant seed oil exhibited the strongest inhibition of both AchE (IC₅₀: 9.83 µg) and BchE (IC₅₀: 10.64 µg), alongside a moderate TEAC value (7.25 µM TE/g). Cranberry oil showed the highest antioxidant capacity (19.01 µM TE/g), with AchE and BchE IC₅₀ values of 11.35 µg and 13.3 µg, respectively. Tomato seed oil displayed lower enzyme inhibition and antioxidant activity (6.92 µM TE/g). The results highlight the potential of pigmented fruit seed oils as multifunctional food-derived agents for cognitive health support. Their combination of antioxidant and cholinesterase-inhibitory activities supports further research into their role in functional foods and "food as medicine" approaches (Silva et al., 2019; Pedisic et al., 2024).

References

Sławińska, N., et al Nutrients, 2022, 1422.

Szabo, K.; et al. Plant foods for human nutrition, 2018, 73, 268–277.

Silva, P.A., et al. International Journal of Food Sciences and Nutrition, 2019, 70(2), 150-160.

Pedisić, S., et al. Foods, 2024, 14(8), 1354.

Tomato sauce is made primarily from tomatoes. Sauces are versatile food products that can be used to enhance the flavour and appearance of a variety of dishes. However, sauces can also be a source of foodborne illness if they are not properly processed and stored. This study evaluated the microbiological and organoleptic properties of processed and stored tomato sauce. The aim was focused primarily on assessing the relationship/effect of storage for up to three months on the organoleptic and microbial characteristics of processed tomato sauce with and without ginger. The tomato sauce was prepared in varying portions/concentrations using different methods, including heat treatment, freezing, and drying. They were then stored at different temperatures, including refrigeration and room temperature, and both the organoleptic and microbiological properties were determined using standard methods. Various biochemical analyses were employed in identifying different tentative bacteria present in the samples. A range of bacteria was isolated with a range of frequency distributions; Bacillus subtilis (15%), B. licheniformis (15%), Bacillus sp (5%), Staphylococcus aureus (22%), Proteus vulgaris (22%), Enterobacter aerogenes (11%), Bacillus cereus (5%), Escherichia coli and (5%). The findings showed a varied microbial load in fresh sauce garnished with ginger (too few to count) for the first month, while for the second month, this reached 92CFU/mL, while after three months, and stored over time, this was attributed to the antimicrobial properties of ginger. The coliform count ranged from 0 to 6 CFU/mL. There was also a remarkable change in the sensory attributes of the sauce. The sensory appeal and texture were better off with sauce samples containing ginger than those without ginger.

Vegetable oils obtained from non-conventional seeds are increasingly being recognized for their functional bioactivities, particularly in the fields of neuroprotection, inflammation control, and skin health. This study aimed to evaluate the anti-inflammatory, antioxidant, and enzyme-inhibitory properties of three commercial cold-pressed seed oils: avocado (Persea americana), hedge mustard (Erysimum spp.), and fireweed (Epilobium spp.). Oil samples were evaluated for biological activity using in vitro assays. Anti-inflammatory activity was measured through the inhibition of protein denaturation (IC50 values). Antioxidant capacity was assessed using the DPPH radical scavenging assay (IC50 values). Enzyme inhibition was tested against acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and tyrosinase. Avocado seed oil showed the strongest anti-inflammatory (IC50 = 12.75 µg/mL) and antioxidant activity (DPPH IC50 = 4.31 µg/mL), as well as the most potent tyrosinase inhibition (IC50 = 6.43 µg/mL), suggesting its high potential for dermo-cosmetic applications as well. Fireweed oil exhibited the lowest IC50 value for AChE (13.5 µg/mL) and an IC50 for BChE of 78.4 µg/mL, along with the highest BChE inhibition (48%), indicating a broad-spectrum neuroprotective profile. Hedge mustard oil exhibited the highest percentage inhibition of AChE (70.5%) despite a higher IC50, indicating good enzyme affinity but lower potency. The oils exhibited distinct biological profiles: avocado oil emerged as a candidate for anti-inflammatory and cosmetic applications, fireweed oil for neuroprotective formulations, and hedge mustard oil as a selective acetylcholinesterase (AChE) inhibitor. These findings support the valorization of non-traditional seed oils as multifunctional ingredients for nutraceutical, cosmeceutical, and phytotherapeutic applications.

The authors would like to acknowledge the support from the National Recovery and Resilience Plan Project “National Research Centre for Agricultural Technologies, Agritech”, Spoke 8 “New models of circular economy in agriculture through the valorization and recycle of wastes” [CUP B83C22002840001], supported by the Italian Ministry of University.

Hydrogen bonding plays a fundamental role in defining the functional behavior of water, particularly in biological, agricultural, and food systems. This study investigates the structural modifications induced in water by piezoelectric treatment, wherein pressurized water passes through piezoelectric materials, generating mechanical stress that alters its hydrogen bonding network. Specifically, this treatment results in shortened hydrogen bond lengths and enhanced molecular organization. A multidisciplinary analytical approach was employed to characterize these changes. Fourier Transform Infrared (FTIR) and Near-Infrared (NIR) spectroscopy revealed redshifts in OH-stretching bands (~20–35 cm⁻¹), indicating restructured hydrogen bonding. ¹H Nuclear Magnetic Resonance (NMR) detected upfield shifts of ~0.03 ppm, suggesting changes in proton environments. Density measurements via pycnometry showed a ~0.4% increase, while surface tension and viscosity decreased by 6.7% and 5.2%, respectively. Molecular dynamics simulations confirmed a ~9% increase in hydrogen bond density, supporting a more compact and ordered molecular structure. These structural changes have tangible implications. In C. elegans, piezoelectrically treated water (PTW) increased hydration efficiency by 17%. In tomato plants, PTW irrigation led to a 23% increase in biomass and enhanced nitrate uptake. In brewing applications, PTW reduced equipment scaling by 41%, intensified aroma through an 18% increase in volatile esters, and altered carbonation dynamics, yielding smoother sensory profiles. Furthermore, the presence of 50–100 ppm dissolved salts further modulated hydrogen bonding, offering a mechanism to tailor PTW properties for specific applications. Collectively, these findings position PTW as a novel functional medium with broad relevance across hydration, nutrition, and food quality domains. This research not only advances our understanding of water’s molecular behaviour under piezoelectric influence, but also reveals new possibilities for its targeted use in biological and industrial systems.

Prostatitis is an inflammatory disorder of the prostate gland, commonly associated with pelvic discomfort, urinary disturbances, and, in some cases, systemic symptoms such as fever. Bromelain, a proteolytic enzyme complex derived from Ananas comosus, is widely recognized for its broad range of beneficial effects. Phytosterols, largely employed to maintain prostate well-being, may exert beneficial actions by modulating lipid metabolism and inflammatory pathways. This study aimed to investigate the anti-inflammatory activity of bromelain (1850 GDU/g) and phytosterols, individually and in combination, using an ex vivo model of lipopolysaccharide (LPS)-induced prostatitis in mouse prostate tissues. In accordance with the principles of “Replacement, Refinement and Reduction in Animals in Research”, the study protocol was approved by the local ethical committee (‘G. d’Annunzio’ University, Chieti, Italy) and Italian Health Ministry (Project no. F4738.N.ZDZ ). The cytotoxicity of the two components (1, 5, 10, 20, 40 mg/ml) was also evaluated in human fibroblast cells (HFF-1) using the MTT assay. Three combinations were analyzed: mixture-1 (bromelain 500 µg/mL + phytosterols 860 µg/mL), mixture-2 (bromelain 5 mg/mL + phytosterols 8.6 mg/mL), and mixture-3 (bromelain 50 mg/mL + phytosterols 86 mg/mL). Gene expression of pro-inflammatory markers, including cyclooxygenase-2 (COX-2), nuclear factor-κB (NF-κB), and tumor necrosis factor-α (TNF-α), was evaluated in prostate tissues via Real-Time PCR. The tested compounds exhibited no cytotoxic effects, with cell viability values remaining above 90% at all concentrations. Mixture-1 selectively reduced TNF-α expression, while mixtures 2 and 3 showed broader anti-inflammatory activity, downregulating COX-2, NF-κB, and TNF-α. In summary, this study provides the first ex vivo evidence of a synergistic anti-inflammatory effect of bromelain and phytosterols in inflamed prostate tissue. These results support the potential of this plant-based formulation as a complementary approach in the management of prostatitis. Further studies are warranted to confirm these findings and elucidate the underlying mechanisms.

The present study aimed to develop a functional food product by formulating a moringa-based nutribar enriched with nano calcium and to evaluate its nutritional and sensory properties. Moringa (Moringa oleifera) leaves, known for their rich nutritional profile, were incorporated along with food-grade nano calcium to enhance calcium bioavailability. The nutribar was prepared using natural ingredients including moringa leaf powder, jaggery, roasted flaxseeds, roasted sesame seeds, and chia seeds. Once the jaggery syrup had reached a one-thread consistency, the seed mixture, along with moringa leaf powder and nano calcium were added and mixed uniformly. The product was evaluated for proximate composition, water activity, energy content, and sensory acceptability. The proximate analysis was performed by different methods, like estimation of protein by the Kjeldahl method, fat analysis by the Soxhlet apparatus, crude fiber analysis by the enzymatic-gravimetric method, and ash content by the muffle furnace. Results showed that the nutribar contained 14% moisture, 7.5% ash, 13.3% protein, 18.5% fat, 4.5% crude fiber, and 46.7% carbohydrates, contributing to an energy value of 406.5 kcal/100g. The water activity at 33.3°C was recorded at 0.639, indicating good microbial stability and shelf life under ambient conditions. The incorporation of nano calcium significantly improved the mineral content without negatively impacting texture, taste, or appearance. Sensory evaluation using a nine-point hedonic scale revealed good acceptability across all attributes. The balanced nutritional profile and positive sensory feedback suggest the product is suitable as a plant-based, ready-to-eat snack for a wide consumer base, including vegetarians, athletes, and nutritionally vulnerable groups. This fortified nutribar addresses micronutrient deficiencies, particularly calcium, through an innovative food-based approach and aligns with current trends in clean-label, functional, and sustainable nutrition. Further research on in vivo calcium bioavailability and consumer studies can support its potential for commercial application and contribution to public health.

Many health and food safety concerns surround egg production, especially in respect to microorganism contamination of the final product; thus, the management of hygiene and sanitary maintenance of laying hens in production is essential. The present work aimed to accomplish hygiene indicator microorganism counts and investigate the presence of Salmonella sp. in an organic layer farm in the city of Piraquara, PR, Brazil. Samples of stored feed (A), animal drinking water (B), drag swab (C) and egg content (D) from the three coops present on the property were collected twice, with a one-year interval. The samples were assessed for Salmonella sp. detection (Samples A, C and D), total and thermotolerant coliform counts (Samples A, B and D), noting that samples A and D were initially analyzed through the most probable number (MPN) and, on the second occasion, through the total plate count (TPC). Additionally, mesophilic bacteria (Sample B) and yeast and mold counts (Sample A) were also performed. No strains of Salmonella sp. were present in any sample. Water and eggs did not present coliform growth (<3MPN/ml or g). Mesophilic bacteria investigation showed <10 CFU/ml. Feed samples initially presented 460 MPN/g of total coliform growth, and in the second analysis, averaged 2,8 x 10³ CFU/g between all coops; the yeast and mold count resulted in 9,00 x 10⁴ CFU/g in the first analysis and 7,0 x 10⁴ CFU/g on the second analysis. Analysis of compiled results showed that the storage of the feed must be improved, since coliforms, mold spores and toxins can pose a health risk to animals that consume highly contaminated feed. The absence of Salmonella sp. and all other samples presenting a low to complete absence of contamination demonstrated the accomplishment of a hygienic and sanitary production flow.

Isopropyl cinnamate is widely used in food flavors as a compound with a specific flavor. Its homologous derivatives exhibit anti-aging potential to reduce the accumulation of reactive oxygen species. In the context of accelerated global aging, the development of novel anti-aging functional food ingredients has become a research hotspot. Caenorhabditis elegans are ideal models for aging research because of their short life cycle and highly homologous genomes with humans. In this study, the anti-aging efficacy of isopropyl cinnamate and its potential mechanism in the field of oxidative damage were investigated usingCaenorhabditis elegan as a model organism.The results of longevity experiments showed that isopropyl cinnamate treatment significantly prolonged Caenorhabditis elegan lifespan among four groups, with the best effect in the 50 μM group. Through network pharmacological analysis, molecular docking simulation and pathway enrichment analysis, this study revealed the potential mechanism of action of isopropyl cinnamate: it may target the active site of PDE4A and effectively inhibit its hydrolytic activity. This inhibition led to an increase in intracellular cAMP levels, which in turn activated the downstream PKA/CREB signaling axis, ultimately promoting the expression of antioxidant enzyme genes and significantly attenuating ROS-mediated oxidative damage. Studies have shown that isopropyl cinnamate can prolong the lifespan of Caenorhabditis elegans and has great anti-aging potential. Isopropyl cinnamate is not only used for food flavouring, but also has the prospect of becoming a new anti-aging food ingredient, which is of great significance in promoting the development of anti-aging functional foods. It should be noted that the present study is mainly based on Caenorhabditis elegan modeling, and the generalizability of its targets and mechanisms in mammalian systems and the specific molecular details need to be verified by further in vitro and in vivo experiments.