This study explores the development and characterization of a kombucha beverage prepared using Butea monosperma (Palash) flower tea as an alternative substrate to conventional black or green tea. B. monosperma is a traditional Indian medicinal flower known for its rich content of flavonoids and polyphenols. The objectives were to assess the metabolomic and phytochemical changes that occur during a 14-day fermentation period, as well as the sensory qualities of the product.

A sweet infusion (unfermented tea) of B. monosperma flowers was prepared and fermented (kombucha) using a symbiotic culture of bacteria and yeast (SCOBY) under controlled conditions. The fermentation process significantly reduced pH from 3.32 to 2.72 and decreased total soluble solids from 11 to 5 °Brix, while titratable acidity increased to 1.95%. Antioxidant activity markedly improved, with DPPH radical scavenging rising from 55.56% in the unfermented tea to 78.34% in the fermented product. Total phenolic content increased from 126.77 to 263.54 mg GAE/100g, indicating enhanced bioactive potential. Additionally, unfermented tea's total flavonoid content increased from 18.34 mg QE/ml to 98.12 mg QE/ml in kombucha.

ATR-FTIR spectroscopy confirmed the formation of functional compounds, including hydroxyl, carbonyl, and aromatic groups, indicative of the development of organic acids and polyphenols. HRAMS analysis identified newly formed metabolites, such as homobutein 4-glucoside, quercetin-3β-D-glucoside, and salicylic acid derivatives, which were absent in the unfermented infusion, supporting robust microbial biotransformation and metabolic enrichment.

Sensory evaluation revealed higher panelist preference for the flower kombucha beverage in terms of mouthfeel, aroma, and overall acceptability compared to green tea kombucha.

In conclusion, B. monosperma flower kombucha exhibits a strong antioxidant potential, a strong phenolic profile, and a good sensory profile. This study illustrates how fermentation technology can successfully transform traditional Indian botanicals into novel, health-conscious functional drinks.

Honey, a high-value product, is a frequent target of food fraud through adulteration with low-cost sweeteners. Up to 87% of local honey products sold in the Philippines are adulterated, with some containing as much as 100% substitution. Beyond health risks to consumers, adulterated honey undermines consumer trust, compromises nutritional and therapeutic qualities, and distorts market competition, putting authentic producers at a disadvantage. This study assessed the feasibility of ultraviolet–visible (UV-Vis) spectrometry at 220-450 nm, coupled with machine learning (ML), as a rapid and affordable screening technique for honey adulteration. Fifty-nine authentic Philippine honey samples from three bee species were analyzed in their unadulterated and adulterated forms with C3 and C4 syrups at a 10% concentration. C3 and C4 sugars are derived from plants using the C3 (Calvin cycle) or C4 (Hatch–Slack pathway) photosynthetic processes, respectively. In honey, C3 sugars originate from the nectar of fruit tree flowers and wildflowers; C4 sugars used as adulterants are usually sourced from sugarcane or maize. However, C3 sugars are now commercially available and could be used as adulterants, challenging the reliability of established methods based on the isotope ratio. In this study, data analysis indicated possible discrimination of samples by bee species rather than adulteration status. A supervised ML model trained to discriminate adulterated from unadulterated samples initially showed 98% accuracy with 100% sensitivity, but once a grouping function was applied to address temporal data leakage, model performance dropped to 34% accuracy and sensitivity. This finding highlights the need to carefully examine ML implementation issues in honey authentication research, particularly regarding sampling balance, data splitting, and model validation, since reported accuracies in published studies frequently exceed 90%. While the present model does not yet achieve reliable discrimination between pure and adulterated samples, protocol refinements and enhanced chemometric approaches can improve robustness for honey authenticity screening.

Background and aims: The accumulation of senescent cells and their secretion of senescence-associated secretory phenotype (SASP) play important roles in pulmonary fibrosis (IPF). Small molecules, known as senolytics (compounds selectively eliminating senescent cells) or senomorphics (agents modulating the harmful secretory phenotype of senescent cells without killing them), some of them derived from foods, have been effective in targeting senescent cells. However, food-derived natural senomorphics with defined protein targets and their potential applications are rarely investigated.

Methods: The protein target for CA in senescent cells was determined by Activity-Based Protein Profiling (ABPP) technology. The binding affinity of CA to its target protein was measured by isothermal titration calorimetry. The effect of CA on lung fibrosis in vivo was evaluated in a bleomycin-induced pulmonary fibrosis mouse model.

Results: In the present study, we found that a widely sourced natural product, caffeic acid (CA), acts as a potent senomorphic that effectively inhibits the secretion of SASP in senescent lung cells as well as lung tissues. Using ABPP technology, we firstly demonstrated that CA covalently binds to the cysteine residue (Cys316) of Annexin A5 protein with the dissociation constant (kd) value of 3.68 μM. In the in vitro assays, CA at 25 μM was found to effectively trigger Annexin A5 degradation, PKCθ deactivation, and the inhibition of the NF-κB inflammatory pathway in senescent cells. Notably, CA exhibited a promising effect in limiting inflammation in the lung and circulatory system, alleviating pulmonary pathology and fibrosis, and improving physical function through reducing SASP secretion in a bleomycin-induced pulmonary fibrosis mouse model.

Conclusions: This study suggests that Annexin A5 could be used as the target for the precise intervention of aging-related fibrotic diseases, such as IPF, and that food-derived caffeic acid could act as a promising anti-fibrotic agent for fibrosis-related disorders.

INTRODUCTION: Packaged and unpackaged cereals are most commonly consumed food products, and their microbiological quality is important for consumer health. This study examined the isolation and identification of bacterial and fungal pathogens in packaged and unpackaged cereal samples.
METHODS: Fresh packaged and unpackaged cereal products were collected from different local markets in Anambra state, Nigeria. A total of 100 samples were analyzed. Each sample (10.0 g) was homogenized with 90.0 mL of sterile normal saline to prepare stock solution. Then, 0.1 mL of the diluted samples was inoculated on Nutrient Agar (NA), Mannitol Salt Agar (MSA), MacConkey Agar, Salmonella Shigella Agar, Eosine Methylene Blue Agar, Thiocitrate Bile Salt Sucrose Agar, and Potato Dextrose Agar (PDA) (chloramphenicol (40 mg/L) media and incubated at 37 °C for 18 - 24 hr except for PDA which was incubated at 25 °C for 48 - 72 hr. The suspected typical colonies of the bacteria and fungi CFU/g of each sample were counted and further identified after various biochemical tests. RESULTS: All the samples were contaminated with different bacteria and fungus spp. The highest bacterial count was (4.30) logCFU/gm and there was no heterotrophic bacterial count in some samples. The percentage of contamination of the samples is as follows: Total Heterotrophic Bacteria (50%), Total Coliforms (50%), Staphylococcus spp. (70%), Vibrio spp. (60%), Salmonella/Shigella spp. (60%), Fungi (packaged samples) 80%, and Fungi (unpackaged samples) 100%. Fungal pathogens were isolated from all unpackaged cereal samples. The highest fungal (Aspergillus genus) count (4.30 logCFU/g) was found in sample D. The amount of yeast and mold (1.0 × 106 CFU/g) in unpacked flour sample from local market was higher than the recommended limit (105 CFU/g). Therefore, stringent regulatory actions on the microbiological quality control on packaged and unpackaged cereal products together with the training of salespeople on food spoilage are necessary for the better management of public health in Nigeria.

Introduction: Oxidative stability is a critical quality parameter in the food lipid-rich products such as nuts. Oxidation not only reduces nutritional value but also alters the organoleptic profile, leading to off-flavors and aromas that are typically rejected by consumers. Since aroma is a key component of sensory perception, this study focuses on the evolution of the volatile profile of raw almonds and hazelnuts under oxidative stress.

Methods: Two almond cultivars and two hazelnut cultivars were selected. Samples were stored for two months under controlled conditions combining different temperatures and light exposure to induce oxidation. Volatile compounds were analyzed weeckly using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC-MS).

Results: The results showed a time-dependent increase in typical oxidation volatiles. However, the rate and pattern of volatile evolution varied between nut species and among cultivars. Some cultivars demonstrated greater resistance to oxidative changes, with slower accumulation of off-flavor compounds. The data also highlighted the effect of storage conditions in modulating the intensity of oxidation.

Conclusions: This study highlights the importance of considering both nut type and variety when evaluating oxidative stability. Monitoring volatile composition provides valuable insight into sensory deterioration and may guide storage strategies and cultivar selection for improved shelf life and consumer acceptance.

Introduction
A varied and balanced diet is essential for achieving an optimal nutritional status and long-term health. The concept of nutritional synergy highlights the enhanced physiological effects that result from the interaction of nutrients and bioactive compounds from diverse food sources. This review aims to explore the role of dietary diversity and nutrient synergy in disease prevention and health promotion.

Methods
This review synthesizes findings from recent epidemiological studies, systematic reviews, and key public health documents (e.g., those published by the WHO, FAO, and EFSA). The focus is placed on dietary patterns considered nutritionally beneficial and on initiatives aimed at promoting greater diversity in food consumption.

Results
Dietary diversity supports a more resilient gut microbiota, increases levels of beneficial long-chain unsaturated fatty acids, and reduces bile acids linked to insulin resistance and inflammation. In children, diverse diets contribute to the development of a healthy gut microbiome, which may reduce the risk of allergies later in life. Evidence consistently links greater dietary variety with a reduced risk of obesity, cardiovascular disease, diabetes, certain cancers, and all-cause mortality. The Mediterranean diet exemplifies the health benefits of traditional, biodiversity-based food practices. Additional examples include educational programs like the “Colorful Plate” initiative, local food systems supported by urban gardens and farmers’ markets, and EU strategies such as the “Farm to Fork Strategy” and the “EU Biodiversity Strategy for 2030.”

Conclusions
A multidisciplinary approach that integrates nutrition, medicine, agriculture, and cultural practices is essential for building healthier and more sustainable food systems. Recognizing food not only as a fuel but as a form of preventive medicine highlights its critical role in maintaining public health. Ultimately, a wide variety of nutrient-rich foods remains one of the most powerful tools for promoting lifelong health and resilience.

Introduction
Accurate estimation of human exposure to chemical residues, such as veterinary drugs, in food is essential for ensuring food safety. Current monitoring practices primarily focus on unprocessed foods, comparing residue levels with regulatory maximum residue limits (MRLs). However, comprehensive exposure assessment requires the inclusion of composite and processed foods that we normally eat. In this study, we developed a refined conceptual method incorporating a novel reverse-yield factor (RF) to disaggregate composite foods into representative raw primary commodities, along with processing factor (PF) to account for changes in residue concentrations during food processing.

Methods
We applied the refined method to data from nationwide dietary surveys conducted in Japan during fiscal years 2005–2007 (89,798 records) and 2016–2020 (76,863 records). Acute exposure to veterinary drug residues detected in raw agricultural commodities was assessed by comparing estimated intakes with the corresponding Acute Reference Dose (ARfD) values reported. For conservative estimation, we used the highest concentrations of residues detected in Atlantic salmon, including emamectin benzoate, oxytetracycline, sulfamonomethoxine, and hydrocortisone.

Results
The highest estimated acute exposure was 0.00220 mg/kg bw/day (7.3% of the ARfD value) for oxytetracycline among children aged 1–6 years who consumed imported Atlantic salmon. For domestically produced Atlantic salmon, the highest exposure was 0.000176 mg/kg bw/day (0.9% of the ARfD value) for emamectin benzoate in the same age group. Other age groups examined included adults (7–64 years old), women of childbearing age (15–50 years old), seniors (over 65 years old), and the general population (over 1 year old).

Conclusions
The estimated acute exposures from Atlantic salmon consumption were well below their respective ARfDs, suggesting minimal health risk from the detected residues for the Japanese population. This novel approach, integrating RF and PF, enhances the accuracy of dietary exposure assessments for chemical residues in foods.

This study aimed to review the literature focusing on the fortification of cookies with fruit and fruit by-product powder, discussing their chemical composition, antioxidant capacity, antidiabetic effect, and sensory acceptability. In this study, we aim to present current findings that can guide industrialists and researchers in healthier cookie production without compromising sensory quality. It is seen that previous studies generally focus on functionality or sensory properties. This study offers a holistic view of the functional cookie development process by evaluating antioxidant and antidiabetic activity, sensory acceptability, and fiber content together. Within the scope of the study, peer-reviewed publications in the Scopus, Web of Science, and Google Scholar databases between 2015 and 2024 were scanned, and studies in which apple, aronia, grape, papaya, dragon fruit, passion fruit, bergamot, and other fruits were used were analyzed. The total phenolic content of the enriched products ranged up to 622 mg GAE/100 g according to fortified raw materials. Some studies have shown that adding fruit powder to products can make them up to 400 times more effective at inhibiting the α-amylase enzyme compared to non-enriched products. The dietary fiber content in cookies was increased by the addition of fruit pulp and peel powder. Sensory analyses showed that fortification had negative effects on bitterness and texture in some samples, but 5-15% enrichment generally resulted in high consumer acceptance. Cookies fortified with fruit powder additives offer important potential as a functional food with health and sustainability benefits. However, factors such as the additive ratio, particle size, heat treatment process, and food matrix determine the sensory and functional properties of the product. Studies in this field provide insights into the development of new products that have both antidiabetic and antioxidant properties, as well as being well-accepted by consumers in terms of their sensory qualities.

Morocco's gastronomic heritage includes a diverse array of traditional foods, notably, fermented sausages prepared from goat meat sourced from the argan-growing regions. These products are emblematic of local culture and contribute significantly to rural livelihoods. However, their artisanal production under non-standardized hygienic conditions increases the risk of contamination by foodborne pathogens, including Staphylococcus aureus.

This study aimed to enhance the microbiological safety of artisanal merguez-type goat sausages by integrating selected lactic acid bacteria (LAB) as protective starter cultures. Three sausage batches were formulated: a control batch inoculated with S. aureus, a batch supplemented with a commercial starter (Lactobacillus sakei + Staphylococcus carnosus), and a third batch enriched with indigenous LAB strains previously isolated and characterized in the laboratory (L. sakei Y241 and Enterococcus faecium F58). Samples were monitored over 18 days of fermentation and drying for physicochemical parameters (pH, water activity) and microbial dynamics (mesophilic flora, LAB counts, S. aureus levels).

The results revealed that the indigenous LAB culture achieved a significant reduction in S. aureus (>3 log CFU/g), while supporting robust LAB growth and acidification. Although the commercial culture maintained better stability of pH and water activity, its antimicrobial effect was less pronounced. These findings highlight the potential of using adapted autochthonous strains to improve the safety of fermented meat products while preserving their artisanal identity. This approach supports the sustainable valorization of traditional meat products and local biodiversity in the argan-producing regions of Morocco.

Cassava is a critical source of carbohydrates and food security for over 800 million people. However, its consumption poses a serious threat due to cyanide poisoning. This is particularly life-threatening among largely cassava-dependent communities, where cases of poisoning have been reported. Despite efforts to promote safer processed cassava flour, uptake still remains low. We explore traditional remedies for cassava cyanide poisoning as well as perceived benefits and barriers that hinder the uptake of safer cassava processing practices among the Lugbara communities in Northwestern Uganda. Data were collected using 10 Focus Group Discussions involving 8 traditional processors and consumers of cassava flour, 10 in-depth interviews with participants who have experienced cassava cyanide poisoning, and 4 rounds of participant observations subjected to thematic analysis. Our findings show a range of traditional remedies, categorized as plant and animal products like tamarind juice (Tamarindus indica), wood ash, raw milk, and locally produced alcohol from fermented, scratched cassava residue. While there are perceived benefits of adopting recommended safety measures, such as reduced cyanide poisoning, enhanced food and income security, improved livelihoods, and cultural preservation, significant barriers persist. Barriers include limited access to improved technologies, entrenched socio-cultural norms, and a perceived low threat of cyanide poisoning. This study underscores the need for targeted social and behavioral changes through communication to overcome barriers and foster a positive shift in attitudes towards a reduction in cassava cyanide poisoning among the Lugbara communities.