Dairy by-products such as whey hold great potential for sustainable food innovation. Despite their rich nutritional profile, whey and similar by-products are frequently discarded, contributing to environmental burdens and resource inefficiency. This study aimed to evaluate the perceptions, awareness, and acceptance of whey as a food ingredient among university students in Italy and Pakistan, which are two culturally distinct yet significant dairy-producing nations. A questionnaire-based cross-sectional survey of 288 university students, including 72 from Italy and 216 from Pakistan, to assess food waste awareness, health consciousness, willingness to consume whey-based foods, and the influence of environmental factors on food choices.

Findings revealed a high level of concern about food waste across both populations, with 98% of Pakistani and 89% of Italian students supporting the incorporation of whey into staple foods like bread and pasta. Health benefits and food waste reduction emerged as the strongest motivators for acceptance. Notably, Pakistani students showed greater acceptance, possibly due to higher food insecurity, cost sensitivity, and cultural familiarity with whey in traditional foods. Gender and religious influences also shaped food neophobia and willingness to adopt novel ingredients. The study highlights the role of cultural, socioeconomic, and environmental factors in shaping consumer attitudes toward food waste valorization.

These insights offer actionable recommendations for food system stakeholders and policymakers to design region-specific educational campaigns and develop whey-based functional foods. The findings align with global sustainability goals, particularly SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production), reinforcing the potential of whey valorization in building sustainable and resilient food systems.

Exopolysaccharides (EPSs) are naturally occurring carbohydrates with various biological properties, including antimicrobial, antioxidant, anticancer, immunomodulatory, and gut microbiota-modulating properties, which have been extensively studied. Lactic Acid Bacteria (LAB) are constantly generating interest as a safe source of EPSs while posing no health risks. The present study aims to identify EPS-producing LAB isolates, determining the GRAS capability and EPS-producing potential; it also aims to assess the industrial applications of EPSs.

In this work, initially, EPS-producing LAB strains, including Lactiplantibacillus plantarum and Enteroccoccus faecium, were identified by a series of cultural, morphological, and molecular identification techniques. A comparative study of the bacterial growth condition revealed a higher growth rate of these LAB strains in the vegetable-based edible medium than in the MRS media. In a GRAS capability study focused on probiotic characteristics, the LAB strains were able to tolerate simulated human gastrointestinal (GI) tract conditions (a high temperature, low pH, and bile salt) and exhibited significant cell-surface hydrophobicity. The ethanol precipitation method was used for the extraction of EPSs followed by the purification of the EPSs by column chromatography and thin-layer chromatography (TLC). Maximum EPS yields of approximately 135-175 mg/500 mL were achieved after the anaerobic incubation of the LAB strains for 48h at 37°C under static conditions. UV-vis, FTIR, XRD, and NMR spectroscopy were subsequently performed on the purified EPSs to determine the purity, key functional groups, and the structure of the polysaccharides, respectively. The antimicrobial, antioxidant, and emulsification properties of the purified EPSs were assessed to evaluate their biological properties. The EPSs possessed antimicrobial activity along with stronger antioxidant and emulsification activity. Therefore, the biological and functional characteristics of the LAB EPSs support the potential use of EPSs in the food and pharmaceutical industries.

Microplastics can not only enter agricultural lands through direct application of plastic materials (for mulching, etc.) but also by means of sewage sludge, composts, etc. From the soil, they easily pass into living organisms, where they can cause disruptions of biological functions, physiological processes, and reproduction, as well as lead to the accumulation of pollutants in biomass and along food chains, inevitably increasing the risk to human health. In this context, it is of great importance to clarify the potentially toxic effects of microplastics on plants, as well possibility of them entering and accumulating in different tissues and organs. The aim of the present study was to assess the potential of wheat and maize to absorb microplastics from the soil through their root systems and the transfer and accumulation of microplastics in underground and aboveground plant organs. Two types of fluorescent plastic particles were used in experiments conducted under controlled conditions, and the different plant organs were observed using a fluorescent microscope. The penetration and accumulation of microplastics from the two studied fractions (27-32 μm and 75-90 μm) was detected in all the organs of the test plants—the roots, stem, and leaves. We established a statistically significant impact of microplastics on the growth and synthesis of biomass in both underground and aboveground organs, with the degree of their impact depending on the type of plant and the size of the plastic particles. Polyethylene microplastics have an effect on the biosynthesis of photosynthetic pigments, and hence on the intensity of the photosynthesis process, with this effect being positive in corn and negative in wheat.

Flavobacterium covae is the predominant species responsible for columnaris disease in Channel Catfish, posing significant challenges to the aquaculture industry. Despite its importance, there is a lack of consistency in the culture media used for the optimal growth of F. covae, delaying in vitro and in vivo studies due to the bacterium’s fastidious nature. The objective of this study was to evaluate and compare the efficacy of various culture media to support the growth of F. covae during initial resuscitation, preparation of a stationary-phase inoculum, and throughout the bacterial growth curve. Initial resuscitation was conducted at 28 °C and evaluated at 24, 48, and 72 h using various agar and broth media, including Nutrient Agar, Tryptic Soy Agar, Tryptic Soy Agar with Blood, Brain Heart Infusion Agar and Broth, Reasoner’s 2A (R2A) Agar and Broth, and Shieh Broth. Consistent growth was observed with R2A (Agar and Broth) and Shieh Broth, observing small, yellow-pigmented colonies in agar and turbidity in broth after 48 h of incubation at 28 °C. Subsequent inoculation to obtain a stationary-phase inoculum and generate growth curves was conducted in R2A broth and Shieh broth at 28 °C for 48 h with constant agitation. A microplate reader was used to measure optical density (OD600) hourly. Bacterial growth was consistently observed in R2A broth across all replicates, whereas Shieh Broth showed either no growth or minimal growth, likely due to its sensitivity to pH and complex preparation requirements. The bacterial growth curve results reported a final population of 7.6 log CFU/ml for R2A and 6.3 log CFU/ml for Shieh. The viability of the bacterial stock and freshness of the media were also found to significantly influence outcomes. In conclusion, R2A could be a reliable option for cultivation of F. covae, being a promising candidate for standardization in laboratory protocols.

A bubble-type setting is a social network-based distancing strategy in which personnel work in a bubble where they are only allowed to interact with people within the same group, and a study has shown that it is the most effective approach to flatten the curve of COVID-19 cases (Block et al., 2020). This study focuses on the utilization of bubble-type settings, particularly in the context of different variants of the virus and screeners (e.g., masks and ventilation), to control the transmissibility of the COVID-19 virus in microscale production of emulsified sausage products. A microscale production process for emulsified sausage products was simulated in a bubble-type setting using AnyLogic Version 8.7.6 Personal Learning Edition (2022), and the Wells–Riley model was adapted to determine the effect of different variants of the virus, namely Wuhan, Delta, and Omicron, and the effect of screeners (e.g., masks and ventilation) on the probability of infection (POI) with the COVID-19 virus. A two-way ANOVA was used at a 0.05 level of significance using IBM SPSS Statistics 22 to determine if different factors had a significant effect on the POI and if there was an interaction between the factors. The results showed that different variants of the COVID-19 virus, screeners (e.g., masks and ventilation), and their interaction had a significant effect on the probability of infection with the COVID-19 virus in a bubble-type setting in microscale production of emulsified sausage products, indicating that the utilization of a bubble-type setting with control measures such as wearing efficient masks and an increased ventilation rate could be used to significantly reduce the probability of infection with the COVID-19 virus in microscale production of emulsified sausage products.

While numerous correlation studies have examined food handling practices and microbial quality in various Filipino foods, there is limited research focusing specifically on ready-to-eat (RTE) Filipino steamed rice cakes, such as puto, especially those sold in public markets. This study aimed to assess the relationship between the food handling practices of puto vendors (n = 15) at the Pasig City Mega Market and the microbiological quality of their products. Based on a standardized checklist, vendors demonstrated very good self-reported handling practices, with a mean score of 12 points. However, observational data revealed some inconsistencies between reported practices and actual behavior, highlighting lapses in standard food safety protocols and emphasizing the need for further training and stricter adherence to hygienic practices. In addition to assessing handling practices, the physicochemical properties and microbiological quality of puto samples were analyzed. The pH ranged from 4.82 ± 0.20 to 5.91 ± 0.14, and water activity (aw) ranged from 0.94 ± 0.00 to 0.97 ± 0.01, indicating a favorable environment for microbial growth. Aerobic plate counts (APCs) ranged from 8.37 to 12.7 log CFU/g, yeast and mold counts (YMCs) from 9.47 to 10.60 log CFU/g, and Escherichia coli counts from <1.8 to 3.15 MPN/g. These values exceed acceptable standards and surpass those reported in similar studies. Correlation analysis revealed a substantial negative correlation between handling scores and APCs (-0.62), a low negative correlation with E. coli (-0.18), and a negligible positive correlation with YMCs (0.15). These findings suggest that improved food handling practices can help lower microbial contamination. Overall, the results emphasize the urgent need for food safety interventions, including vendor training, monitoring, and stricter implementation of sanitary guidelines, to ensure the safety, quality, and hygiene of RTE puto in public markets.

Virgin coconut oil (VCO) wet processing produces large amounts of coconut residue (CR), a perishable by-product with potential for valorization into value-added food ingredients, such as dietary fiber. Proper pretreatment is necessary to ensure the quality and safety of CR for further utilization. This study evaluated the effect of pan-roasting and hot-air drying on the microbiological safety and physicochemical properties of CR. Six (6) treatment groups for CR were prepared: control (no treatment), pan-roasting at 65–70 °C for 10 min (PR), hot-air drying at 50 °C (D50) and 60 °C (D60) up to a 10% moisture content, and combined pan-roasting and hot-air drying treatments (PR-D50 and PR-D60). The microbial (i.e., aerobic plate, yeast and mold, and total coliform counts) and physicochemical quality (i.e., titratable acidity or TA, pH, and instrumental color) of the samples was analyzed. Only the microbial counts of the PR and PR-D60 samples met the acceptable microbial limits. These samples, along with PR-D50, generally showed low TA and high pH values, suggesting reduced production of spoilage acids from microbial degradation. However, pan-roasting may have resulted in a slight color change in the CR, as indicated by low L* values. Our findings suggest that pan-roasting is a promising pretreatment step to ensure the microbiological safety and physicochemical quality of CR. Further validation using CR collected from a VCO processing facility will be undertaken to confirm these results.

Chia seeds are recognized for their high content of omega-3 fatty acids, dietary fiber, protein, and bioactive compounds. This study investigates the fortification of Lebanese saj bread with chia seed flour (Salvia hispanica L.) in order to enhance its nutritional profile and evaluate consumer perceptions toward functional bakery products. Bread samples were formulated by substituting wheat flour with chia flour at levels of 5%, 10%, 15%, 20%, and 25% (w/w), alongside a control. Sensory analysis was performed by a panel of nine trained assessors using a 9-point hedonic scale, while pH values and mold growth were evaluated to assess shelf life. Additionally, a validated questionnaire (n = 215) was administered to examine consumer awareness, attitudes, and willingness to purchase chia-fortified bread. The results indicated that fortification up to 10% maintained acceptable sensory qualities, while higher concentrations negatively affected texture and aroma. Nutritional value improved proportionally with chia content, although samples with ≥15% chia showed earlier mold growth (since day 3) compared to the control and lower levels of chia flour addition (since day 4). Survey data revealed strong consumer interest in functional foods, particularly among females, despite partial knowledge gaps. This study concludes that moderate chia flour incorporation can improve bread’s nutritional and functional value without compromising consumer acceptance, offering a practical avenue for healthier bakery innovations. Recommendations include maintaining substitution at ≤10%, expanding microbial analysis, and enhancing consumer education on chia’s health benefits.

Milk thistle (Silybum marianum) is a plant from the Asteraceae family, originally native to the Mediterranean region, but now also found in other parts of Europe, North America, and Australia. Large, spiny leaves with white spots and purple flowers characterize it. Milk thistle is valued mainly for its silymarin content, which has strong liver-protective properties. The seeds are rich in protein, fiber, healthy fats, and micronutrients, making them a valuable dietary ingredient.
Milk thistle oil cakes, or residues from pressing oil from seeds, can also be a valuable source of many nutrients. This work aimed at analyzing the composition of milk thistle cakes and attempted to valorize them by using them as components of a microbiological medium in cultivating Yarrowia yeast. The main components of the cakes were determined in the work, including the content of dry matter, protein, and fat. The results of the analyses confirmed that milk thistle cakes are a valuable source of fat, in which polyunsaturated fatty acids dominate. Such an oilcake introduced into microbiological media is a valuable carbon and nitrogen source for growing microorganisms. Yarroiwa lipolytica grown on media with 10% addition of oilcake showed high biomass yield and lipolytic activity twice as high as in the control medium (YPG).

Insects, recognized for their exceptional nutritional profile, represent a promising alternative protein source for use in animal feed. As the global demand for animal-derived food products continues to rise, identifying innovative and sustainable protein solutions has become imperative. Despite their potential, the adoption of insect-based feed faces significant barriers, particularly regarding consumer acceptance and safety concerns. Many individuals are reluctant to embrace unfamiliar animal-origin products, and in Algeria, no research to date has investigated consumer attitudes toward insect-based feed alternatives. This study examines Algerian consumers' perceptions of the benefits and risks of insect-based feed (for poultry, cattle, small ruminants, and fish) and the factors influencing their acceptance. To achieve this, an online survey was conducted targeting Algerian consumers in 2024. Over 250 responses were collected and analyzed using descriptive statistics and logistic regression. Participants showed greater willingness to approve insect-based feed for poultry and fish, with 48% expressing acceptance for each, compared to only 23% approval for its use in bovines and ovines. The most influential factors affecting consumer acceptance were nutritional benefits (55%), disgust (53%), animal welfare (45%), and psychological factors (38%). The analysis of participants' responses revealed varying perceptions regarding the advantages and risks associated with using insects in animal feed. Among the advantages, the most agreed-upon aspects included improved organic waste valorization (44% to 20%), enhanced sustainability (44% to 24%), reduced production costs (46% to 29%), and increased global food availability (38% to 22%). Conversely, participants also highlighted concerns about potential risks, including allergenic reactions in humans (50% to 42%) and animals (50% to 39%), bio-diversity impacts (58% to 51%), microbiological contamination (51% to 45%), chemical residues (40% to 38%), and competition with other agricultural activities (35% to 29%). These concerns indicate a need for rigorous safety assessments, transparent communication about benefits and risks, and public education to address misconceptions.