Introduction: Dipeptidyl peptidase IV (DPP-IV) inhibitors constitute a novel approach for the management of type 2 diabetes mellitus (T2DM). A major obstacle to the commercialization of these milk-derived bioactive peptides is their susceptibility to breakdown within the gastrointestinal tract. Consequently, encapsulation has become a vital strategy for enhancing the utilization of bioactive peptides. Therefore, this study was conducted to encapsulate DPP-IV-inhibitory hydrolysates derived from milk proteins and evaluate their structural and moisture sorption properties.

Methods: A milk protein hydrolysate rich in DPP-IV-inhibitory peptides was prepared. This hydrolysate was encapsulated in a matrix of gum arabic and resistant maltodextrin through spray drying. The obtained encapsulated DPP-IV-inhibitory peptides were analysed in terms of their structural characteristics (SEM), FTIR and moisture sorption isotherm.

Results: SEM analysis confirmed the achievement of matrix-type encapsulation with a smooth, wrinkled surface and aggregated particles. The FTIR results indicated the uniform distribution of peptides within the matrix. The glass transition, crystallization and melting temperatures of the encapsulated peptides were 57.11, 181.37 and 283.49 °C, respectively. The moisture sorption isotherm (MSI) behaviour was investigated at 25, 35 and 45⁰C using an isopiestic method. The isotherm obtained for the encapsulated peptides was J-shaped, close to a type-III isotherm. Various mathematical models were used for the analysis of the experimental equilibrium moisture content. The Kuhn, Halsey and GAB mathematical models showed the best fit, whereas the BET, Caurie and Modified Mizrahi models did not fit at all the temperatures based on their RMS% and P values. The surface area of sorption decreased from 26.31 at 25⁰C to 17.70 and 17.22 m²g^-1 at 35 and 45⁰C, respectively, indicating increased sorption and an increased surface area at lower temperatures. The isosteric heat of sorption showed the independence of the product to varying temperatures. Overall, the present study shows the successful encapsulation of milk protein hydrolysates. The characterization studies showed that encapsulated hydrolysates have a hygroscopic nature and can be improved with different bulking agents.

Entomophagy, or the consumption of insects, is increasingly recognized as a component of sustainable food systems, reducing greenhouse gas emissions, lowering resource use, and improving animal welfare. Nevertheless, it continues to face resistance in Western societies, mainly driven by psychological, cultural, and emotional factors. This study aimed to explore gender differences in emotional and cognitive attitudes toward edible insects—understood as variations in knowledge, acceptance, and emotional responses to the idea of insect consumption.
This study involved 227 students from the Wrocław University of Economics and Business (53% women, 47% men). Participants completed a questionnaire assessing their knowledge and attitudes toward entomophagy before and after viewing a short educational video. At the same time, their emotional responses were recorded using FaceReader software, which analyzes facial expressions in real time.
The results showed that women experienced more frequent and intense negative emotions (such as sadness, anger, and disgust) and demonstrated greater emotional variability than men, who remained more neutral and emotionally consistent. However, women were also more likely to shift their attitudes after watching the video, more often expressing increased acceptance of insects as part of their diet, particularly when presented in invisible forms (e.g., insect flour). The strongest predictor of rejection was disgust, which was notably higher among female participants.
These findings suggest that gender plays a significant role in shaping responses to entomophagy. Integrating self-reported data with real-time emotional analysis can offer a more nuanced understanding of the psychological barriers to insect consumption. The results also underscore the importance of tailoring educational strategies and communication efforts to different levels of emotional sensitivity to effectively promote sustainable dietary choices.

The aging of natural distillates using wood fragments combined with physical methods aims to accelerate the development of desired sensory characteristics while increasing economic value and ensuring product standardization. This study explores an innovative rapid aging approach for Romanian pear brandy by applying electric field treatment to samples in contact with wood fragments (American oak, common oak, and mulberry). The goal was to reduce the traditional aging duration of 12–24 months to 20–60 minutes, while maintaining or enhancing the sensory and chemical qualities of the final product.

Samples were exposed to electric fields at 20V, 35V, and 50V for 20, 45, and 60 minutes. After treatment, the chromatic characteristics were measured and compared to two control groups: raw (untreated) distillates and distillates matured for 3 days with the same wood types but without electric treatment. The most intense color was achieved with mulberry wood at 20V, showing nearly double the value compared to the 3-day untreated sample. Hue values obtained with Quercus robur (common oak) under specific treatments (V20T45, V35T45, and V50T45) were similar to those reported for barrel-aged grape marc distillates in previous studies.

Volatile and phenolic compound analyses confirmed the technique's effectiveness. Ethyl acetate content increased significantly in the mulberry-treated sample at V20T20 (85.5 mg/L), compared to 49.27 mg/L in the 3-day sample. The highest phenolic concentration was observed in American oak samples treated for 60 minutes at 20V (15.148 μg/mL), while untreated samples showed no phenolic presence.

Our results demonstrate that electric field-assisted aging in the presence of wood fragments can replicate or surpass traditional maturation effects in a fraction of the time. This method allows for precise control of extraction, reduces production and storage costs, limits alcohol evaporation, and supports sustainable industrial application. Faster product turnover can lower excise costs and improve economic efficiency without compromising quality.

Introduction

Osmotic dehydration is a mild, energy-efficient method for partial water removal, used to extend shelf life and preserve the quality of food. While traditionally performed with binary solutions (e.g., NaCl alone), recent studies suggest that ternary solutions—combining NaCl with maltose syrup—can improve mass transfer and product quality. However, this approach has not been extensively explored in poultry meat.

The aim of the study was to investigate the effect of osmotic dehydration using ternary solutions on selected quality attributes of poultry meat.

Methods

The research material consisted of chicken breast meat. Samples were subjected to osmotic dehydration using five different solutions: a binary solution of 20% NaCl and four ternary solutions combining 5% or 10% NaCl with either 40% or 60% maltose syrup. Beakers with the prepared solutions were placed in a refrigerated cabinet at 3 °C. Their contents were continuously mixed using magnetic stirrers, ensuring uniform distribution of both salt and maltose syrup throughout the solutions. Samples were collected before dehydration (0 h) and after 2, 4, 6, and 8 hours of immersion. At each time point, pH, moisture content, water activity (aw), and salt content were measured using standard physicochemical methods to evaluate mass transfer dynamics and quality changes.

Results and Conclusions

Ternary solutions significantly enhanced dehydration efficiency. Moisture content dropped from 75,22% to as low as 54,37%, with a concurrent decrease in water activity from 0,971 to 0,920, favoring microbial stability and extended shelf life. Notably, higher maltose concentrations led to better moisture removal and reduced NaCl uptake, preserving desirable quality traits.

The results highlight the potential of ternary osmotic solutions in poultry processing to achieve effective dehydration while limiting salt absorption, offering a balanced and efficient method for meat quality enhancement.

Abstract

This comprehensive study evaluated the quality parameters and bioactive potential of eight bee pollen samples collected from different regions of Morocco, including Meknes, Tanger, and other geographical areas. Through rigorous physicochemical analysis, we determined key quality indicators: moisture content (15-28%), pH (4.2-5.0), water activity (0.3-0.4), and ash content (2.1-4.2%), all meeting international quality standards. Nutritional profiling revealed substantial protein content (16.36–29.12 mg/100g) and significant concentrations of essential minerals, particularly potassium and magnesium, with only trace amounts of heavy metals detected in two samples.

Spectrophotometric analysis demonstrated remarkable phenolic (23.47±0.80 mg GAE/g) and flavonoid (2.17±0.26 mg QE/g) content, which correlated with strong antioxidant capacity as evidenced by DPPH radical scavenging activity (IC50: 40-60 μg/mL). HPLC characterisation identified gallic acid, caffeic acid, kaempferol, vanillic acid, and p-coumaric acid as the predominant polyphenolic compounds. Of particular therapeutic interest, the samples exhibited significant dose-dependent inhibition of carbohydrate-metabolising enzymes α-amylase (IC50: 195.09-963.79 μg/mL) and α-glucosidase (IC50: 90.99-876.24 μg/mL), suggesting potential applications in diabetes management.

These findings collectively highlight Moroccan bee pollen as a nutritionally dense, bioactive-rich natural product that meets global quality benchmarks. The demonstrated antioxidant and enzyme inhibitory properties, coupled with its favourable nutritional profile, position it as a promising candidate for functional food development and nutraceutical applications. This study provides a scientific foundation for the valorisation of Moroccan bee pollen and suggests directions for future research, including investigation of regional variations, in vivo studies, and potential commercial applications in the apiculture and health food industries.

This study valorizes the defatted seeds and seed cakes of 21 fig genotypes, an atypical resource that remains scientifically underexplored. Few studies based on rigorous analytical approaches have been published regarding fig seed oils, and to our knowledge, no research has addressed the valorization of the seed cakes derived from these seeds. The major innovation lies in the combination of advanced analytical methods: chemical extraction using Soxhlet, gas chromatography with flame ionization detection (GC-FID) for fatty acid quantification, spectrophotometric colorimetric assays for phenolic and flavonoid compounds, and antioxidant activity evaluation using DPPH and ABTS radical scavenging tests. FTIR-ATR spectroscopy is used for the rapid, non-destructive, and reliable characterization of the oils, allowing for their discrimination based on molecular composition.

The results reveal significant intergenotypic variability, with linolenic acid content ranging from 18.11% to 42.76%, reaching a maximum in the "Amtala Arch" genotype. The dominant saturated fatty acids are palmitic and stearic acids. Total phenolic content ranges between 30 and 100 mg gallic acid equivalents per 100 g, flavonoids between 20 and 40 mg quercetin equivalents per 100 g, and antioxidant activity varies from 30% to 90%. The seed cakes show an interesting nutritional profile: 14% to 25% protein, 28% to 50% neutral detergent fiber (NDF), 2% to 5% residual lipids, and 4% to 6% moisture.

This research establishes a solid database on the biochemical and functional properties of fig seed oils and seed cakes. It offers new perspectives for sustainable valorization in nutraceutical and functional food sectors, fitting within a circular economy framework. The FTIR-ATR method confirms its potential as an innovative tool for rapid quality control.

The valorisation of agri-food by-products represents a sustainable strategy for the development of functional ingredients. Walnut oilcake (WOC) and walnut oil dregs (WOD), respectively obtained after cold-press extraction and from the decantation residues of the oil following cold pressing, were evaluated for their nutritional composition, phenolic profile, and in vitro bioaccessibility and bioavailability. The standardized INFOGEST 2.0 protocol was applied to simulate human gastrointestinal digestion, enabling the separation of bioaccessible and non-bioaccessible fractions. Phenolic compounds were quantified by HPLC-DAD-ESI/MS, revealing glansreginin A and ellagic acid as major constituents. After digestion, WOD displayed significantly higher total polyphenol bioaccessibility (78%) compared to WOC (15%). Ellagic acid presented the highest bioaccessibility in both matrices (>100%), while dicarboxylic acid derivative showed limited release. Antioxidant assays demonstrated a marked improvement in activity after in vitro digestion, with EC₅₀ values decreasing from 4.2 ± 0.6 to 2.6 ± 0.8 mg/mL (TBARS) and from 2.5 ± 0.2 to 0.4 ± 0.1 mg/mL (DPPH) for WOD, and from 2.6 ± 0.2 to 0.4 ± 0.1 mg/mL (TBARS) and from 0.9 ± 0.1 to 0.4 ± 0.1 mg/mL (DPPH) for WOC, indicating enhanced compound release during in vitro digestion.

Caco-2 cell transport assays were used to evaluate intestinal absorption. Glansreginin A, a dicarboxylic acid derivative, was detected only in the apical compartment, with no phenolics found in the basolateral fraction, indicating limited trans-epithelial transport and suggesting that the health benefits of these compounds may be mediated by colonic metabolism rather than direct absorption. The non-bioaccessible fractions showed strong prebiotic activity, stimulating the growth of three Lactobacillus and one Bifidobacterium strains, surpassing, in some cases, the positive control fructooligosaccharides.

These findings highlight the relevance of combining in vitro digestion and cell culture models to assess the fate of polyphenols from food by-products. This study supports the potential of WOC and WOD as sources of bioactive and prebiotic compounds, reinforcing their application in functional foods and sustainable food systems.

α-Glucosidase enzymes play a crucial role in digesting starch into glucose, making it a prominent target for diabetes management and the formulation of low-glycemic-index (GI) products. The objective of this research was to develop a Pichia pastoris expression system for the production of three recombinant human α-glucosidases, MGAM-C, MGAM-N, and SI-N, with subsequent screening of high-expression strains, protein purification, and enzymatic analysis. The coding sequences for human MGAM-C, MGAM-N, and SI-N were codon-optimized according to the codon preference of P. pastoris. The constructed plasmids, pPIC9k-MGAM-C, pPIC9k-MGAM-N, and pPIC9k-SI-N, were linearized and transformed into the G115 by electrotransform. After screening using MD and G418, the yeast strains were cultured and induced with methanol. Expression of the target proteins was confirmed by SDS-PAGE and Western blotting. On 10% SDS-PAGE, each of the expressed proteins appeared as a distinct band of approximately 100 kDa, indicating successful translation of the MGAM and SI genes and production of the corresponding recombinant proteins in P. pastoris. Optimization of fermentation conditions revealed that the maximum expression levels were achieved at 72 h, 120 h, and 168 h for GS115-MGAM-C, GS115-MGAM-N, and GS115-SI-N, respectively. The enzymatic activities of MGAM-C, MGAM-N, and SI-N were subsequently measured at 36.56 U/L, 21.15 U/L, and 7.51 U/L following purification. This work provides a reliable P. pastoris expression system for human α-glucosidases, with MGAM-C, MGAM-N, and SI-N successfully expressed and purified, thereby supporting applications in functional foods, glycemic management, and food technology.

Recent years have seen trends in the production of foods with recognised health benefits, including those containing probiotic microorganisms. Tomatoes are rich in bioactive compounds, including lycopene, vitamins C and A, potassium, saponins, and polyphenols, which possess antioxidant, anti-inflammatory, anti-carcinogenic, and cardioprotective properties. In the EU, the annual production of fresh tomatoes is approximately 16 million tonnes. Our study investigated the potential of fermenting tomato juice with the probiotic yeast Saccharomyces cerevisiae var. boulardii. We used tomato juice from "Tłocznia Szymanowice", Poland, as the raw material. Sugar, organic acid, and ethanol analyses were performed using HPLC. Polyphenols were determined using the Folin–Ciocalteu method. The Saccharomyces cerevisiae var. boulardii CNCM-I-745 culture was obtained from the commercial product Enterol 250 (Biocodex, France). The second dry wine strain—Saccharomyces bayanus BCS103 (Fermentis (Lesaffre), France)—was used to obtain reference results. Due to the low initial sugar content, we added 60 g/L of glucose as a fermentation substrate for the yeast. The fermentation process was carried out at 35°C for 7 days. The ethanol concentration of the tomato juices fermented with added glucose ranged from 28.87 to 31.23 g/L, depending on the strain. The polyphenol content in the fermented samples was close to the initial polyphenol content in the juices (24-26 mg GAE/100g). The fermented tomato juice retained much of its colour but lost its distinctive tomato taste and aroma, becoming dominated by a sour, yeasty, and alcoholic sensation. Although fruit and vegetable fermentation is a “newly” rediscovered trend, as is the appreciation of the role of probiotic foods, in the case of tomato juice, the unfavourable sensory changes in the final product, in our opinion, disqualify the potential market implementation of tomato juices fermented by S. boulardii.

Introduction: Defatted Desiccated Coconut Residue (DDCR), a byproduct of virgin coconut oil extraction, is a nutritious food source. This study focused on enhancing the value of DDCR by developing a cheese analog using coconut protein concentrated from lactic acid-coagulated DDCR and dairy skim milk powder. Method: The DDCR was soaked in water at a 1:2 ratio, and coconut skim milk was extracted. The skim milk was then heated with lactic acid until the desired pH was reached to form a curd (protein concentrate), which was then separated and pressed. Ingredients were added based on the curd's weight, including corn flour (3%), salt (2.5%), cheese flavor (0.12%), turmeric powder (0.05%), and varying amounts of SMP (0% T1, 5% T2, 10% T3, 15% T4, and 20% T5). The mixture was homogenized, pasteurized, molded, sliced, and stored in the refrigerator at 4°C. Results: Evaluations of cheese yield, texture, meltability, and sensory characteristics were conducted, along with fatty acid composition analysis and shelf-life assessment under vacuum, paraffin wax, and cling film for one month. Formulation T5 achieved a significantly higher cheese yield of 35.72±0.486%, with a notable texture characterized by a maximum hardness of 289.33±0.577 g and minimal meltability at 18.85±0.006 mm². It ranked significantly higher in sensory scores. Compositional analysis showed moisture at 52.09±0.593%, crude protein at 22.85±0.159%, crude fat at 10.55±0.126%, and negligible crude fiber at 0.24±0.006%. Predominant fatty acids included lauric, myristic, and palmitic acids. Vacuum sealing improved texture, maintaining hardness at 287.26±0.017 g. After four weeks, moisture was 53.348±0.000%, pH was 5.73±0.058, TTA was 0.066±0.001%, total plate count was 2.7×10³, and yeast and mold counts were 3.2×10², which are all within acceptable limits. Conclusion: Incorporating 20% SMP relative to curd weight improved the physicochemical, nutritional, and sensory qualities of the coconut milk cheese analogs. Vacuum packaging is recommended for their extended storage.