Stingless bee honey (SB) is naturally more fluid and has higher water activity than Apis mellifera honey, which favors the presence of microorganisms. Studies on honey from different SB species are essential, as behavioral variability among Brazil’s more than 300 species can directly influence the microorganisms present in the product. This study evaluated the microbiological profile of ten honey samples from different stingless bee species collected in rural areas: Tetragonisca angustula (A), Melipona bicolor (B and C), Melipona marginata marginata (D, E, and F), and Melipona quadrifasciata quadrifasciata (G, H, I, and J), testing for coliforms, Salmonella spp., lactic acid bacteria (LAB), mesophilic microorganisms (MM), yeasts, and fungi. All samples showed <3 MPN/mL for coliforms, were negative for Salmonella spp., and demonstrated ≤1 log CFU/mL of fungi. MM colony counts ranged from 3.40 to 5.28 log CFU/mL, reflecting contamination or the product’s own microbiota, potentially characterized by LAB (counts from <3 to 4.40). The lowest count (absence of cells) occurred in the only sample refrigerated by the producer. The highest microorganism count corresponded to the lowest yeast concentration, which ranged from 3.28 to 6.31 log CFU/mL. Values above 10⁴ CFU/g, the limit set by Paraná state legislation, may indicate issues in hive management or the natural microbiota accompanying the product. Yeasts can be considered intrinsic to the product, as they are introduced through the bees’ natural foraging behavior and may be used to feed larvae. Accurate identification of these yeasts may be valuable for assessing whether their presence poses real risks to consumers, thus ensuring product safety. The observed microbiological diversity may be linked to variations in bees’ foraging behaviors and the physicochemical characteristics of the honeys. A higher acidity, a feature of this type of honey, may create an unfavorable environment for the survival of certain pathogenic microorganisms.

Climate change significantly affects winemaking, altering the composition of grapes and consequently fermentation conditions and wine characteristics. One of the main effects is an increase in must and wine pH. This study analyzes the metabolic behavior of a Torulaspora delbrueckii strain isolated from grapes and a commercial Saccharomyces cerevisiae in sequential fermentations conducted in synthetic musts with different pH values (3.2 and 3.8), with the objective of evaluating yeast adaptation, fermentation kinetics and oenological parameters and determining the potential of T. delbrueckii as a candidate to mitigate the effects of increased must pH in winemaking. Fermentations were conducted under controlled conditions, with T. delbrueckii inoculated first, followed by S. cerevisiae after five days. Our results indicate that T. delbrueckii in sequential fermentation showed greater adaptation to high pH (3.8) than S. cerevisiae alone, maintaining higher population levels throughout fermentation (S. cerevisiae: between 3.7*10⁷ and 6.9*10⁷ ; T. delbrueckii between 1.1*10⁸ and 1.8*10⁸ ). Sequential fermentations with T. delbrueckii resulted in reduced acetic acid production (0.05 g/L at pH 3.8 and 0.17 g/L at pH 3.2), conferring greater fermentative purity and aromatic complexity. NMR analysis revealed differences in metabolites and relative concentrations such as phenylethyl alcohol, with an increase of 4.56 mg/L in sequential fermentation at pH 3.8, and fumaric acid, with an increase of 10 mg/L in sequential fermentation at pH 3.8 and 3.2, determining a clear differentiation between the four theses, especially with regard to the organic acid profile. Future studies should explore its impact on real grape musts and wine sensory attributes. These results suggest that T. delbrueckii could be a valuable tool in winemaking under climate change conditions, helping to improve fermentation performance, reduce volatile acidity and improve wine stability at high pH levels on the starting must.

Fruit freshness and shelf life are critical factors influencing consumer acceptance, marketability, and food safety. Sensory evaluation, an essential tool in postharvest quality assessment, provides a scientific approach to monitoring changes in fruit attributes such as color, texture, aroma, and flavor during storage. This study investigates the relationship between sensory parameters and objective quality indicators, including firmness, total soluble solids, acidity, moisture content, and microbial load, to develop a predictive model for fruit shelf life. A panel of trained assessors conducted sensory evaluations at regular intervals, while instrumental analyses were performed to validate sensory perceptions. Additionally, advanced technologies such as electronic noses and image analysis were employed to enhance the accuracy and reproducibility of sensory assessments. The impact of different postharvest treatments, storage conditions, and packaging methods on fruit sensory properties and shelf stability was also examined. the results indicate a strong correlation between sensory attributes and physicochemical changes, demonstrating the reliability of sensory evaluation in freshness assessment. The findings emphasize the importance of integrating sensory analysis with instrumental techniques for improved postharvest management, ensuring extended shelf life, reduced food waste, and enhanced consumer satisfaction. This research provides a framework for developing standardized sensory-based quality control protocols in the fruit industry.

Amaranthus caudatus, known as amaranth or kiwicha, is a pseudocereal that does not contain gluten; it is a rich source of high quality nutrients, with a good amount of proteins, lipids and fiber; it also contains twice as much calcium as milk, all of which makes it an excellent input for the food industry. Within the research related to the development of products for this industry, many sustainable processes are being carried out using microorganisms, including filamentous fungi that produce red biopigments such as Monascus ruber, which provide added value to the substrates metabolized by fermentation. The objective of this study was to produce kiwicha flour fermented by M. ruber through solid-state fermentation. For this purpose, an optimization of factors such as the sodium chloride g/g–glucose g/g ratio (water–sample ratio) was carried out through a Box–Behnken experimental design because it comprises a specific set of 3k factorial combinations and is widely used in food processes due to its economic design. The fermented flour was analyzed in CIELAB color space (L*, a*, b*) and statistical analysis was performed using R software. The results of the optimized dependent variables were L*=51.93, a*=20.91 and b*=21.89 with R² values of 0.89, 0.87 and 0.88 respectively. The present study could provide a new and good source of flour with high added value in the food industry.

The growing consumer demand for functional foods containing natural preservatives has sparked renewed interest in spontaneous lactic acid fermentation. However, the effectiveness of this process, particularly under low-sodium conditions, needs to be better understood to ensure microbiological safety and functional benefits. This study aimed to evaluate microbial changes during the fermentation of five vegetables (green pepper, tomato, aubergine, carrot, and cabbage) and characterise isolated lactic acid bacteria (LAB) for their biopreservative and functional properties. The vegetables were fermented in brines with NaCl concentrations of 0%, 0.5%, 1%, and 3% for 45 days. Microbial growth was monitored and LAB isolates were screened for antimicrobial activity against Listeria monocytogenes and Staphylococcus aureus. Promising isolates were characterised further using physiological, biochemical, and antioxidant (DPPH) assays, and taxonomic identification was performed via API 20 STREP and 16S rDNA sequencing. The results showed that fermentation effectively suppressed Escherichia coli and S. aureus populations within 15 days in most samples. Eight selected LAB isolates, which were all catalase-negative Gram-positive cocci, showed strong inhibitory activity against both pathogens. These strains displayed significant tolerance to salinity (6.5% NaCl), alkaline conditions (pH 9.6), and thermal stress (60 °C for 30 min). Antioxidant assays revealed DPPH radical scavenging activity ranging from 27% to 65% at a concentration of 10⁹ CFU/mL. The dominant isolates were identified as Leuconostoc spp., and Lactococcus lactis. Notably, 16S rDNA sequencing confirmed that strain L11, isolated from tomato fermented for 11 months, belongs to Enterococcus faecium. This study confirms that low-sodium spontaneous vegetable fermentation can serve as a reliable source of multifunctional LAB, with promising applications as a biopreservative and probiotic starter culture in functional food production.

Inflammatory Bowel Disease (IBD), including Crohn’s disease and ulcerative colitis, is a chronic inflammatory condition of the gastrointestinal tract with complex pathogenesis involving genetic, environmental, microbial, and immune-related factors. Current pharmacological treatments, though effective for some patients, are often associated with limited long-term efficacy and significant side effects. In this context, patient-derived organoids (PDOs) have emerged as advanced 3D in vitro models that replicate the architecture, cellular diversity, and inflammatory profiles of native intestinal tissue. These models offer a powerful platform for personalized medicine and drug screening.

In this study, intestinal organoids were established from biopsies of IBD patients and healthy controls. The IBD-derived organoids retained key pathological features of the disease, including elevated expression of inflammatory markers such as IL-8 and CLDN-1, as well as increased cytokine secretion, confirming their relevance as disease models. These PDOs were then used to evaluate the anti-inflammatory effects of a natural compound derived from extra virgin olive oil, known for its antioxidant and anti-inflammatory properties.

We further evaluated a natural compound derived from extra virgin olive oil rich in stable ozonides for its anti-inflammatory potential. Using a luciferase-based NF-κB reporter system in both 2D cell lines and 3D organoids, we demonstrated that this natural compound significantly attenuates TNFα-induced NF-κB activation. Importantly, this formulation exhibited minimal cytotoxicity at therapeutic concentrations and preserved viability in cell and organoid cultures after MTT assays.

These findings highlight the utility of PDOs as a physiologically relevant model for studying IBD pathogenesis and therapeutic response. Moreover, the olive oil-derived compound emerges as a promising, safe, and sustainable alternative or adjunct to conventional IBD therapies. This work supports the integration of organoid technology with nutraceutical research to advance personalized and less toxic treatment strategies for chronic inflammatory diseases.

Food safety is a constant concern in the food industry, especially regarding the control of pathogens responsible for foodborne diseases (FBDs). The geopropolis produced by Melipona stingless bees has gained interest due to its natural antimicrobial potential. This study aimed to evaluate the antimicrobial activity of the geopropolis from the stingless bee Melipona quadrifasciata against seven bacterial strains: Staphylococcus aureus ATCC 25923, S. aureus (field strains S4 and S31), Salmonella Typhimurium ATCC 14028 and the field strain L14A, Salmonella Heidelberg (field strain), and Listeria monocytogenes ATCC 19111. The raw geopropolis was selected to remove impurities, frozen, ground, and homogenized. Two grams of the material were weighed and mixed with 25 mL of 80% cereal alcohol, followed by extraction in a water bath at 70 °C for 30 minutes under intermittent agitation. The extract was filtered and incorporated into Mueller–Hinton agar at final concentrations of 10% and 5%. Each Petri dish was perforated with seven wells, into which 10 µL of bacterial suspension standardized at 0.5 on the McFarland scale was inoculated. The plates were incubated at 37 °C for 24 hours. Staphylococcus aureus (ATCC and field strains) was completely inhibited at both concentrations tested. Salmonella Typhimurium (ATCC 14028 and L14A) and Salmonella Heidelberg were inhibited only at 10% concentration. Listeria monocytogenes ATCC 19111 was eliminated at both concentrations. The geopropolis of Melipona quadrifasciata demonstrated relevant antimicrobial activity against bacteria of importance in FBDs, particularly S. aureus and L. monocytogenes. The results suggest the potential use of geopropolis as an auxiliary agent in microbiological control, contributing to food safety and the fight against bacterial resistance.

Fermentation is a well-established technique used to preserve and enhance food by harnessing the metabolic activity of microorganisms. Through the production of various bioactive substances, this process can effectively suppress the growth of spoilage and pathogenic microbes. A particularly efficient form is lactic acid fermentation, which relies on lactic acid bacteria (LAB) known for generating antimicrobial compounds, including bacteriocins.
Despite its broad application in food systems, the fermentation of mushrooms, particularly for microbial control and shelf-life extension, remains under-investigated. This study explores the biotechnological potential of Hericium erinaceus fermentation under three conditions: spontaneous fermentation, and fermentation inoculated with either Lactobacillus plantarum or Lactobacillus casei. The fermentation substrate consisted of Hericium erinaceus fruiting bodies that were physically damaged or otherwise deemed unsuitable for commercial sale. These were classified as mushroom byproducts and represent a potential source of food waste. Over a 10-day (240-hour) fermentation period at ambient temperature, microbial counts (LAB, yeasts and molds, Pseudomonas spp.), pH, and titratable acidity were assessed following ISO protocols. Data were statistically analyzed using ANOVA and Tukey’s HSD test (α = 0.05) via Statistica™ v.8 software.
The results revealed that L. plantarum led to a rapid acidification of the substrate, with the pH dropping below 4.0 within the first 72 hours. This corresponded to a substantial reduction in spoilage organisms by 144 hours. While L. casei also exhibited antimicrobial properties, its inhibitory effect emerged later in the process. In contrast, the uninoculated control experienced a continuous rise in Pseudomonas and fungal counts, exceeding 10⁶ CFU/g by the end of fermentation.
This study underscores the potential of lactic acid fermentation as a value-adding approach for mushroom byproducts, offering a sustainable means to improve food safety, extend shelf life, and reduce waste through microbial stabilization.

Improving crop productivity while minimizing reliance on chemical fertilizers and pesticides is a central challenge in sustainable agriculture. In this context, plant biostimulants such as brown macroalgae and arbuscular mycorrhizal fungi (AMF) have emerged as effective tools to enhance crop performance by stimulating physiological processes, increasing nutrient use efficiency, and improving stress resilience. This study investigated the effects of three brown macroalgae species (Padina pavonica, Fucus vesiculosus, and Cystoseira tamariscifolia) and AMF, applied individually or in combination, on the growth, yield, fruit quality, and antioxidant activity of a traditional yellow tomato (Solanum lycopersicum L.) landrace. A two-year field experiment was conducted using a randomized complete block design, with eight treatments, including a non-treated control. Biostimulants were applied at transplanting and subsequently via root application. Among the treatments, P. pavonica—particularly when combined with AMF—showed the most promising results. This treatment led to the highest fruit yield (57.3 t ha⁻¹), an increase in the fruit number per plant (20.4 fruits/plant), and a greater total biomass (1.21 kg/plant). Fruit quality was also improved, with significant increases in soluble solids content (4.6 °Brix), firmness (1.42 kg/m²), and brightness (L* value of 61.2). Moreover, the P. pavonica + AMF treatment induced the strongest antioxidant response, with elevated levels of CAT (2.45 µmol min⁻¹ mg⁻¹ protein) and GPOX (23.71 µmol min⁻¹ mg⁻¹ protein) activities. These findings underline the synergistic potential of combining macroalgal extracts with mycorrhizal fungi to sustainably enhance both the yield and nutritional value of tomatoes. This approach offers a viable and environmentally friendly alternative for improving horticultural performance in reduced-input systems.

Introduction: Entomophagy is a traditional practice from time immemorial in many areas where eating insects is part of people’s cultures and dietary patterns. However, in other regions, consumers are not used to eating insects. The aim of this pilot study was to investigate the perceptions, attitudes, and knowledge of a small group of individuals regarding edible insects via a longitudinal approach, i.e., before and after listening to an educational talk about edible insects.

Methods: Two short surveys were prepared and applied to a case study sample of adults, one to be applied before the talk and the other to be applied after. The participants were mainly female (76%), and aged between 20 and 30 years, with a few aged above 20 years (12%). The talk lasted 60 minutes and addressed various topics related to edible insects, including tradition, neophobia, sustainability, nutrition, and health effects.

Results: Participants expressed a very positive view of the talk, finding it informative, interesting, and useful. Additionally, they considered that the talk contributed to improving their knowledge about insect-based foods. When asked if they recognized the term entomophagy, most responded that they had not heard of it, and only 24% responded positively. Some of the participants had consumed insects before, but most of the participants stated that they would not previously have considered consuming edible insects on a regular basis, although none demonstrated neophobia towards eating insects, considering them disgusting. In fact, the respondents demonstrated an open attitude to consuming products containing insects, as long as they were disguised as ingredients in foods, such as, for example, in the form of flour or cookies.

Conclusions: This pilot study showed the usefulness of targeted interventions as a way to increase knowledge and diminish misconceptions or prejudices related to edible insects, contributing to the shift to more sustainable diets.