Oats (Avena sativa) are a nutritionally dense cereal crop. They are appreciated for their characteristic flavour and high levels of essential nutrients, particularly high-quality oil enriched with unsaturated fatty acids and antioxidants. This study evaluates the influence of various roasting conditions on oat oil's chemical composition and functional quality. Roasting, a widely used food processing method, enhances flavour and digestibility while inducing structural and compositional modifications in cereal grains.

Oat grains were roasted at different temperatures, and the oil was extracted using Soxhlet and supercritical carbon dioxide methods. Gas Chromatography (GC) was used to analyse the fatty acid composition, and oxidative stability was measured using Pressure Differential Scanning Calorimetry (PDSC). The peroxide and acid values were analysed using standard titrimetric methods. Molecular-level changes in the oil were examined using Fourier Transform Infrared (FTIR) spectroscopy within the 4000–400 cm⁻¹ range, followed by chemometric analysis.

The results demonstrate that roasting significantly affects the yield and quality of oat oil. Roasting at slightly higher temperatures, specifically between 160°C and 190°C for 20 to 50 minutes, enhances the oil's ability to resist oxidation. FTIR spectroscopy and multivariate statistical tools effectively distinguished roasted from unroasted samples, revealing distinct thermal-induced alterations in the oil's chemical profile. These findings contribute to a deeper understanding of how thermal processing impacts oat oil's nutritional and functional properties, offering valuable implications for developing health-oriented food products.

Rice (Oryza sativa L.) is unique among major cereal crops, as it is primarily consumed as a whole grain after cooking. Evaluating rice quality is crucial for maintaining high standards and meeting consumer expectations. Quality assessment involves multiple parameters, including appearance, texture, aroma, taste, nutritional content, and safety—factors that collectively influence the overall quality and market value of rice products. Near-infrared spectroscopy, combined with machine learning techniques, was employed to link molecular characteristics to quality traits, offering a high-throughput and efficient evaluation method. Partial Least Squares regression models demonstrated strong predictive performance for several key parameters, whiteness (R² = 0.94), grain width (R² = 0.94), resilience (R² = 0.96), and springiness (R² = 0.98), identifying important wavelength regions. Principal Component Analysis revealed clear clustering patterns among the rice varieties, while Partial Least Squares Discriminant Analysis achieved a 17% error rate in external validation. The accuracy for the training process was significant, registering a not-assigned value for the samples used for the calibration step (23%). The cross-validation process was characterized by an accuracy of 68%, an error rate of 21%, and a not-assigned value (28%). The cross-validation process was characterized by an accuracy of 68%, an error rate of 21%, and a not-assigned value (28%). Notably, spectral markers at A6032/4457 cm⁻¹, A7004/5241 cm⁻¹, and A7004/4749 cm⁻¹ reflected distinct biomolecular differences between varieties. These markers enable accurate quantification, classification, and differentiation of rice types, enhancing quality control, breeding selection, and consumer satisfaction. This study successfully developed a classification model using PLS-DA based on NIR spectroscopy data to distinguish rice varieties by their physicochemical properties. The high classification accuracy underscores the potential of integrating chemometric tools with NIR spectroscopy for advanced grain evaluation. Spectral markers capturing biomolecular traits prove to be powerful tools, improving sensitivity and efficiency, and reducing the time and resources required for comprehensive rice quality assessment.

We have only been using petroleum-based products in our day-to-day lives for a short time. Among these products are petroleum-based packaging materials. The environmental impact of synthetic plastics and the growing demand for sustainable alternatives have prompted research into biodegradable packaging materials. This study explored the development of an innovative green food wrap using bioactive compounds extracted from pumpkin peel, a common agricultural by-product. The primary objectives were to formulate a biodegradable film and evaluate its physicochemical and antimicrobial properties for potential application in confectionery packaging. Another objective was to utilise by-products from the agricultural industry effectively, as agricultural waste is now becoming a major problem. The films were characterized in terms of their thickness, colorimetry, moisture content, solubility, water vapor transmission rate (WVTR), tensile strength, elongation at break, and antioxidant and antimicrobial activity.

The study was carried out on a film whose base composition included pectin, sodium alginate, and microcrystalline cellulose, into which varying concentrations of pumpkin peel extract (5ml, 10ml, and 15ml) were added. The thickness of all the films was comparable at around 3.153 mm. The antioxidant activity of the films was determined using a DPPH assay, and it was found to be around 95% for the film containing 10 ml of the extract. Regarding antimicrobial activity, the activity against Staphylococcus aureus was determined using the disc diffusion method to identify the zone of inhibiton. The film containing 10 ml of the extract also performed the best in this test, with a zone of inhibition of around 1 cm, which was larger than that of the other films.

These findings suggest that pumpkin peel-based wraps could serve as a sustainable alternative to conventional plastic packaging, contributing to waste reduction and environmental conservation. In the search for an alternative to plastics or a solution for the increasing damage they cause to the environment, this biodegradable film has great significance. Moving towards a more sustainable environment will have a great impact on human and environmental health.

The present study was designed with two primary objectives: (1) to investigate and compare the effects of different rearing systems—specifically intensive versus extensive production—on the quality characteristics of loins obtained from Bísaro pigs, a traditional Portuguese breed, and (2) to assess the potential influence of dietary supplementation with olive cake, a by-product of olive oil production, on the physicochemical composition of pork loins derived from these animals. To achieve these aims, muscle samples from the Longissimus thoracis et lumborum region were collected from Bísaro pigs reared on farms located in the Trás-os-Montes region of northern Portugal. The slaughter and carcass cutting procedures were standardized and conducted at the Bragança municipal slaughterhouse, ensuring consistency in sample handling and preparation for laboratory analyses. Comprehensive evaluation of physicochemical parameters revealed that, among the various components analyzed, only the ash content showed a statistically significant difference (p = 0.007) between the two rearing systems, suggesting that farming conditions may influence mineral content in the meat. However, no statistically significant differences (p > 0.05) were observed between rearing systems concerning other key quality indicators, including moisture content, protein concentration, total fat, collagen content, and pigment levels. Furthermore, the inclusion of olive cake in the animals’ diet, regardless of the rearing system employed, did not result in any significant alterations in the levels of these physicochemical traits. The same lack of statistical significance (p > 0.05) was observed in the analysis of the meat's fatty acid composition, including the proportions of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs).

The storage of apples under controlled atmosphere conditions is a widely used strategy to extend shelf life and preserve nutritional quality. This study aimed to evaluate the impact of six months of dynamic controlled atmosphere storage (0.5% O2, 1% CO2) at 1ºC on the antioxidant capacity of Fuji Aztec and Gala Redlum apple cultivars. Four assays were conducted post harvest and after six months of storage: DPPH radical scavenging, β-carotene bleaching, total phenolic content, and total flavonoid content.

The results showed a slight decrease in phenolic content (–17% on average), reflecting the partial degradation of phenolic compounds over time. However, the TFC increased significantly (+69%), suggesting a possible release of bound forms during storage. The DPPH radical scavenging capacity increased by 13% on average, indicating that the overall antioxidant potential was maintained or even improved for some cultivars, despite the reduction in TPC. In contrast, the β-carotene bleaching inhibition capacity showed a tremendous decline (–80%).

These findings suggest that controlled atmosphere storage can effectively maintain certain aspects of antioxidant activity in apples, although the protective effect against lipid oxidation may be compromised. Understanding these dynamics is essential to optimise postharvest handling strategies and to provide consumers with fruits that retain their bioactive properties for longer periods. Further studies could focus on identifying the specific phenolic subclasses responsible for these variations and exploring the influence of different controlled atmosphere regimes on the preservation of functional quality.

Introduction

Numerous echinacea extracts are available on the market, all intended for the same application—enhancing immune system function—but exhibiting different standardization profiles. The aim of this study is to analyze the most feasible chromatographic technique for the authentication and standardization of Echinacea reference materials and commercial samples. Moreover, a functional evaluation of both is conducted to confirm the standardization process.

Methods

Echinacea raw materials (13) and their corresponding water extracts as reference samples, together with commercial echinacea extracts (15), were analyzed by chromatography (HPLC-DAD/MS, HPTLC-UV/Vis/FLD, and GC-FID/MS). In addition, the organism model of Caenorhabditis elegans was used to evaluate in vivo functionality.

Results

HPLC and GC analyses revealed that the concentrations of chicoric and caffeic acids varied among the commercial samples, ranging from 0.2% to 5.6% and from 0.0% to 2.6%, respectively. The main volatile compounds found in most Echinacea samples were benzaldehyde and hexanal; however, some commercial extracts also contained unexpected organic solvents.

In HPTLC analysis, multiple active compound zones were observed, e.g., caffeic acid exhibited multipotent activity, detectable across several assays. The strongest effect was antioxidant activity. However, highly lipophilic antibacterial compounds and α-amylase inhibitors were also detected. In addition, more polar α-/β-glucosidase and cholinesterase inhibitors were identified, which may be beneficial for supporting metabolic and cognitive health, respectively. Furthermore, tyrosinase and β-glucuronidase inhibitors were present.

The functional effects of an Echinacea extract standardized to chicoric and caffeic acids (4% and 1%, respectively) were demonstrated using the C. elegans model under oxidative stress conditions.

Conclusions

The acquisition of comprehensive data and information on complex Echinacea extracts facilitates more informed decision-making. Besides in vivo assays, effect-directed information is essential. The comparative analysis performed in parallel on the same planar assay plate demonstrates high reliability and represents a significant advantage of planar chromatographic techniques.

Introduction: The Hazard Analysis and Critical Control Point (HACCP) system for preparations containing raw eggs indicates the need for thermal processing to eliminate the risk of Salmonella. Several culinary preparations, such as Spaghetti alla Carbonara, are added with raw eggs after heat treatment, making them hazardous because the temperature and contact time (with the bacterial agent) may not be sufficient to eliminate the biological hazard. For hazard control, studies have shown that some plant essential oils have antimicrobial properties and could replace the use of synthetic preservatives. However, as their application is limited by the lower stability and higher volatility characteristic of this type of compound, their application can be enhanced using nanotechnology.

Objectives: This study aimed to evaluate the bactericidal effect of carvacrol nanocapsules in chia mucilage on the identified hazard when used in the preparation of Spaghetti alla Carbonara.

Methodology: Thirty samples of Spaghetti alla Carbonara were prepared and tested at five temperatures: 50, 55, 60, 65 and 70 °C. Six samples were used per temperature, including one control. After reaching the target temperature at the thermal center, eggs inoculated with Salmonella and nanocapsules were added. Microbiological analyses were performed to quantify Salmonella. Preliminary tests had isolated the thermal effect, allowing evaluation of the nanocapsules' impact.

Results: The nanocapsules were more effective at 50 °C (5.7 log) than at 70 °C (5.3 log). This can be explained by the increasing bactericidal effect of temperature, which reduces the relative contribution of the nanocapsules. At lower temperatures, where thermal inactivation is less pronounced, the nanocapsules' antimicrobial action becomes more evident, enhancing overall bacterial reduction.

Conclusion: Food safety has direct and indirect effects on both economic operators and consumers, and it is becoming increasingly urgent to develop and implement methodologies that reconcile food safety with the interest and gastronomic value of food.

The extraction of bioactive polyphenols from Pleurotus eryngii (PEPs) offers promising applications in nutraceuticals and functional foods. However, conventional extraction methods are often inefficient and environmentally taxing. This study aimed to develop an optimized ultrasonic-assisted deep eutectic solvent (UDES) extraction process to enhance the yield, stability, and antioxidant activity of PEPs using a green and sustainable approach.

Twelve deep eutectic solvents (DESs) containing 10–20% water were synthesized and screened for their polyphenol extraction efficiency. Among them, choline chloride–ethylene glycol (ChCl–EG, 1:2) demonstrated the highest extraction capacity. The DESs' physicochemical properties, including their viscosity, density, and pH, were characterized at different temperatures. FTIR confirmed the presence of hydrogen bond interactions and successful DES formation. Process optimization was performed using single-factor experiments followed by the application of the response surface methodology (RSM). The optimal extraction conditions were identified to be 50 °C, 320 W ultrasonic power, a solid-to-solvent ratio of 60 g/L, and a 20 min extraction time, yielding 39.31 ± 1.3 mg gallic acid equivalents (GAE)/g, closely matching the RSM-predicted value of 39.40 mg GAE/g.

FTIR and SEM analyses confirmed that UDES synergistically enhanced the stability of the extracted PEPs, while HPLC identified gallic acid (9.14 mg/g) as the main phenolic compound. Antioxidant activities assessed through ABTS, DPPH, and FRAP assays showed significant improvements with UDES extraction, reaching 100% inhibition or activity in all tests. For ABTS, the values increased from 12.5 ± 1.90% (WC) to 15.04 ± 1.61% (UWC), 39.68 ± 1.71% (EC) to 49.70 ± 0.54% (UEC), and 63.74 ± 0.44% (DES) to 100% (UDES extraction), with ultrasonication enhancements of 20.25%, 25.25%, and 56.88%, respectively. Similarly, DPPH scavenging rose from 25.22 ± 1.13% (WC) to 28.81 ± 2.52% (UWC), 46.69 ± 2.26% (EC) to 56.41 ± 0.67% (UEC), and 70.76 ± 1.75% (DES) to 100% (UDES extraction), reflecting increases of 14.23%, 20.82%, and 41.30%, respectively. For FRAP, the values improved from 25.59 ± 1.56 (WC) to 30.20 ± 1.87 (UWC), 45.04 ± 0.84 (EC) to 56.66 ± 1.40 (UEC), and 72.69 ± 7.87 (DES) to 100% (UDES extraction), with respective ultrasonication enhancements of 17.99%, 25.69%, and 37.56%.

In conclusion, UDES extraction is a highly efficient and eco-friendly technique for extracting polyphenols from P. eryngii, offering significant potential for the valorization of mushroom by-products in health-related applications.

Microgreens have gained attention as promising functional foods due to their high concentrations of essential nutrients and bioactive compounds, which can contribute to diet diversification and the prevention of malnutrition. Among them, green pea (Pisum sativum L.) microgreens stand out for their nutritional value and appealing organoleptic properties. However, a comprehensive characterization of their nutritional composition and bioactive properties is still limited. This study aimed to cultivate green pea microgreens and evaluate their nutritional profile and antioxidant activity. The microgreens were grown under greenhouse conditions using Siro Bio substrate (NPK 9:2:2, 2 kg/m³), with irrigation via nebulization. They were harvested 25 days after sowing, and the emergence rate was monitored daily. Post-harvest, biomass yield and moisture content were determined. Chlorophyll content was analyzed via spectrophotometry, mineral composition was analyzed using atomic absorption spectrometry, and soluble sugars and organic acids were analzyed by means of high-performance liquid chromatography. A hydroethanolic extract was prepared to quantify total phenolics (Folin–Ciocalteu method) and evaluate antioxidant activity through DPPH free radical scavenging and TBARS formation inhibition assays [3]. The microgreens showed an emergence rate of approximately 80% and a predominance of chlorophyll a over chlorophyll b. Glucose was the sole detected soluble sugar (2.18 g/100 g dw). Among organic acids, oxalic (13.75 g/100 g dw), citric (0.51 g/100 g dw), and fumaric (0.02 g/100 g dw) acids were quantified, while ascorbic acid was found only in trace amounts. Mineral analysis revealed high levels of potassium (5.67 g/100 g dw), calcium (3.14 g/100 g dw), iron (10.17 mg/100 g dw), and zinc (6.38 mg/100 g dw), highlighting the microgreens’ potential as a mineral-dense food. The hydroethanolic extract showed a total phenolic content of 133 mg GAE/g but demonstrated moderate antioxidant activity compared to the positive control, Trolox. This study expands the current knowledge on the nutritional value and antioxidant properties of green pea microgreens, reinforcing their suitability for inclusion in balanced and sustainable diets.

Introduction: L. monocytogenes forms persistent biofilms on food contact substances, posing significant food safety risks. We aimed to investigate how L. monocytogenes persistence in biofilms is affected by surface topography, substrate composition, and symbiotic species in produce processing facilities and how the symbiosis is impacted.

Methods: Cocktail biofilms were cultivated on plastic coupons (polyethylene, polyoxymethylene, polypropylene, and polyvinyl chloride), each with three types of surface topographies of native, microdots, and microlines. Cocktail biofilms included monospecies biofilm (L. monocytogenes), dual-species cocktail biofilm (L. monocytogenes + Escherichia coli O157:H7; L. monocytogenes + Pseudomonas fluorescence; L. monocytogenes + Ralstonia insidiosa), and four-species cocktail biofilm (L. monocytogenes + E. coli O157:H7 + P. fluorescence + R. insidiosa). L. monocytogenes cocktail biofilms were grown for 7 days at 4 °C in lettuce juice extract to simulate the produce processing conditions.

Results: Monospecies L. monocytogenes biofilm formation decreased on surfaces with microdots (0.4 Log CFU/cm² reduction) and microlines (0.7 Log CFU/cm² reduction). In dual-species biofilms, P. fluorescence consistently enhanced L. monocytogenes biofilm formation (P < 0.01) while E. coli O157:H7 and R. insidiosa showed surface-dependent synergistic (P < 0.05) or antagonistic effects (P < 0.05). Four-species cocktail biofilms exhibited synergistic symbiosis with L. monocytogenes under all conditions. The results suggest that surface topography, substrate composition, and symbiotic species significantly influence biofilm dynamics, and symbiosis can be affected by surface properties.

Contribution: Symbiosis plays a critical role in L. monocytogenes biofilm formation with implications for food safety. Mitigating synergistic interactions and leveraging antagonistic symbiosis could indicate potential intervention strategies against L. monocytogenes biofilms.