Introduction
Demographic transition and population aging pose challenges to food and nutritional security and environmental sustainability. In this context, FAO recommends the use of edible insects, such as Hermetia illucens, due to their nutritional advantages over conventional livestock: rapid growth, utilization of organic waste, and low environmental impact. This study aimed to evaluate the degree of proteolysis, total phenolic content, and antioxidant activity in extracts from defatted Hermetia illucens larval flour obtained using pineapple juice.

Methodology
The sample consisted of Hermetia illucens larvae defatted by Soxhlet extraction with petroleum ether, ground with a mortar, and sieved through a 35-mesh screen. Aqueous extracts were prepared using 1:30 (w/v) sample-to-liquid ratios with pineapple juice, boiled pineapple juice (heated to 97°C for 5 minutes to inactivate proteolytic activity), and deionized water. The mixtures were incubated in a water bath at 37°C for 3 hours. The degree of hydrolysis was determined by quantifying free α-amino groups using the OPA reagent.

Results
The extract obtained with pineapple juice showed the highest antioxidant activity (ABTS assay: 1,372.56 µmol TE/g), approximately 60% higher than that obtained with boiled juice (805.66 µmol TE/g) and with water (787.18 µmol TE/g), which did not differ significantly. The DPPH assay did not detect differences in antioxidant activity among the extracts. The pineapple juice extract also showed the highest degree of hydrolysis (1,053,615.00 free α-amino groups/g) compared to the boiled juice extract (670,981.20 nmol TE/g) and the water extract (130,535.30 nmol TE/g), with increases of approximately 35% and 12%, respectively.

Conclusion
The results indicate that the use of pineapple juice in producing extracts from defatted Hermetia illucens larval flour enhances the availability of free α-amino groups and the antioxidant activity of the extract. This suggests potential benefits in using pineapple juice for developing Hermetia illucens-based beverages with improved protein solubilization and bioactivity.

Fumonisins and deoxynivalenol (DON) are toxic secondary metabolites produced by Fusarium species that frequently contaminate maize, representing a critical challenge for food safety and human health. Conventional analytical methods, such as HPLC and ELISA, are accurate but time-consuming and require complex sample preparation. In contrast, near-infrared spectroscopy (NIR) has emerged as a rapid, non-destructive, and cost-effective alternative to mycotoxin screening. This study investigates the potential of NIR spectroscopy combined with chemometric techniques to detect and quantify fumonisins (primarily FB1 and FB2) and DON in maize.

A total of 60 maize samples were analyzed with mean concentrations of 534 µg/kg for FB1, 208 µg/kg for FB2, and 130 µg/kg for DON. The highest cumulative contamination of FB1 + FB2 reached 3420 µg/kg, while 30% of the samples showed no detectable fumonisin contamination. DON was absent in 17% of the samples. The best-performing predictive models were developed using second derivative pre-processing of the NIR spectra. The NIR calibration model yielded coefficients of determination (R²) of 0.91 for FB1, 0.88 for FB2, and 0.92 for DON, with corresponding root mean square errors (RMSEs) of 683, 282, and 115 µg/kg, respectively.

These results demonstrate that NIR spectroscopy, particularly when integrated with multivariate analysis, is a promising tool for distinguishing contaminated maize from uncontaminated maize and estimating mycotoxin levels with reasonable accuracy. These findings support the application of NIR as a practical tool for routine screening and quality control in the maize supply chain.

Abstract

Introduction:
With increasing demand for functional, clean-label food products, natural spreads offer a promising alternative to synthetic, additive-rich formulations. This study presents the development of a nutrient-dense, plant-based spread composed of Sesamum indicum (sesame seeds), Nigella sativa (black seeds), Apis mellifera honey, and Olea europaea (olive oil). The formulation harnesses the bioactive properties of its ingredients, known for their antioxidant, anti-inflammatory, and cardioprotective potential.

Methods:
The spread was developed using a simple blending technique, followed by consumer testing and sensory evaluation. A structured questionnaire was validated through pilot testing and administered to 24 participants to assess awareness, preferences, and willingness to adopt the product. Sensory evaluation was conducted with eight trained panelists in accordance with ISO 13299:2016 standards, evaluating appearance, aroma, taste, texture, and overall acceptability on a 5-point hedonic scale. Statistical analysis was performed using SPSS software.

Results:
The product demonstrated strong consumer acceptability (mean = 4.63/5). High scores were recorded for appearance (4.36), sweetness (4.33), smoothness (4.50), and aftertaste (4.29). The spread was perceived as well-balanced in flavor (4.21), with minimal bitterness and stickiness. Herbal/spicy aroma notes were moderately detected (3.42), while fruity/grassy notes were subdued. Texture and aftertaste showed significant positive correlations with overall acceptability (p < 0.05).

Conclusion:
This multi-ingredient functional spread, composed of Olea europaea, Nigella sativa, Sesamum indicum, and honey, achieved high consumer satisfaction and favorable sensory performance. The formulation holds promise as a clean-label, health-promoting alternative to conventional spreads, and minor enhancements in aroma complexity may further improve consumer experience and market potential.

Pesticide residues in baby food are a significant food safety concern due to the heightened vulnerability of infants and young children. The European Union enforces strict regulations, such as Regulation (EC) No. 396/2005 on maximum residue levels (MRLs) and Regulation (EC) No. 178/2002 on general food law. The European Food Safety Authority (EFSA) provides scientific assessments of pesticide toxicity and exposure, supporting risk management decisions.

In Slovakia, the National Reference Center for Pesticide Residues at the Public Health Authority uses validated analytical methods to detect over 200 pesticides in various baby food matrices, including purees, milk formulas, and cereal-based products. Due to infants’ higher food intake relative to body weight, it is essential to monitor pesticide residues and metabolites at trace levels (µg/kg).

Sample preparation is based on the QuEChERS method, suitable for complex food matrices. Analytical detection combines LC-MS/MS for thermolabile and polar compounds and GC-MS/MS for volatile and thermally stable substances.

Method validation follows the SANTE/11312/2021 guidelines, addressing parameters such as selectivity, linearity, recovery, precision, and limits of quantification (LOQs). LOQs range from 0.0003 to 0.01 mg/kg. Recoveries generally fall within the acceptable 70–120% range, with some exceptions for organochlorine pesticides in milk. Reproducibility remains below 20%, with rare cases up to 34%.

Around 40 samples are tested annually. Over the past 15 years, no pesticide residue has exceeded the legal limit in baby food. The methods are accredited by the Slovak National Accreditation Service under STN EN ISO/IEC 17025:2018. Their accuracy is regularly confirmed through international proficiency tests and interlaboratory comparisons, with consistently satisfactory results.

These monitoring activities ensure compliance with EU regulations and help protect infant health by minimizing exposure to harmful pesticide residues in baby food.

Algal lipids, particularly those rich in omega-3 fatty acids, are promising functional ingredients due to their health benefits and sustainable profile. However, incorporating them into food systems is challenging. In this study, lipid-based nanoemulsions (NEs) were developed to entrap a food-grade algal lipid extract (LE) obtained via ultrasound-assisted extraction with ethyl acetate from an algae blend (Algaessence®).

NEs were formulated using medium-chain triglyceride (MCT) oil and rhamnolipids (0.05 wt%) as a biosurfactant at two lipid-phase concentrations (1 and 5 wt%). Emulsification was performed through pre-homogenization followed by ultrasonication. Control NEs, without LE, were prepared for comparison. Physicochemical properties (droplet size, polydispersity index (PDI), and zeta potential) were assessed, as well as pH stability (pH 2.5–9.0) and storage stability over 1 month at room temperature (RT) and 4°C. The in vitro digestibility of alpha-linolenic acid (18:3 n-3) was evaluated using the INFOGEST protocol.

At day 0, LE–NEs exhibited small droplet sizes (<200 nm), low PDI (≈0.200), and highly negative zeta potential values (<–65 mV), indicating good colloidal stability. LE–NEs showed smaller droplet sizes than controls, suggesting interactions between LE and the NE interface. After 1-month storage at RT and 4ºC, droplet size increased and zeta potential decreased, while PDI remained stable. However, visual signs of destabilization were more pronounced in NEs stored at RT. LE–NEs also showed improved resistance to pH-induced destabilization. In vitro digestion revealed that NE5% promoted higher C18:3 n-3 hydrolysis (77.2±1.1%) than NE1% (73.2±1.5%) and the non-emulsified LE mixed with MCT oil (62.4±5.0%).

These results demonstrate the potential of NEs as effective carriers for algal lipid delivery. Future studies should explore the NEs' performance in real food matrices.

Xylooligosaccharides (XOS) derived from plant hemicellulose viaenzymatic hydrolysis are promising multifunctional ingredients for food applications due to their potential prebiotic, antioxidant, and sweetening properties. To develop sustainable bioprocesses for valorizing agro-industrial by-products, we assessed three recombinant xylanases from Cellulomonas sp. B6 (CsXyn10A, CsXyn10D, and CsXyn11) for their ability to release XOS from destarched wheat bran. Structural analysis by means of TLC, HPAEC-PAD, and NMR confirmed the presence of enzyme-specific linear and arabino-XOS (AXOS): CsXyn10A/D yielded mainly xylose, xylobiose, and different versions of arabino-xylotriose, while CsXyn11 generated longer (A)XOS with undetectable xylose.

A scalable charcoal-based method was used to purify crude hydrolysates (H), yielding enriched fractions (E) with around 10% xylose and up to tenfold (A)XOS concentration.

The antioxidant activity of both H and E for each enzyme was measured with the ABTS⁺ assay using gallic acid as a positive control; CsXyn11-derived (A)XOS showed the highest antioxidant capacity, with better results observed for CsXyn11-H than for CsXyn11-E.

The prebiotic potential of all H and E fractions was tested using Lactobacillus casei, Lactobacillus rhamnosus, and Bifidobacterium animalis in glucose-free MRS medium. All strains grew on both H and E. However, while B. animalis completely consumed A(XOS) up to DP4 in all samples, Lactobacilli showed a preference for oligosaccharides present in H over those in E. Notably, xylobiose—a mildly sweet, low-glycemic sugar—was poorly fermented when present in E.

Our results highlight the key role of enzyme selection in shaping (A)XOS structure and bioactivity. To enhance biomass valorization, we propose an integrated process that combines the enzymatic production of (A)XOS with the yeast fermentation of recovered xylose into xylitol, paving the way for clean-label, multifunctional food ingredients. Ongoing work focuses on elucidating the factors underlying the variable prebiotic potential of different (A)XOS fractions.

Artisanal sour buttermilk is generated as domestic waste at the household level during the conservation of milk fat in the form of clarified fat using an artisanal method. Around 15-20 kg of artisanal sour buttermilk is generated during the production of 1 kg clarified fat (ghee). Artisanal sour buttermilk has a huge bulk with low total solids (TSs-4%) and high acidity, and it is usually discarded due to the lack of any suitable technique for its preservation. Henceforth, artisanal sour buttermilk was concentrated up to 19.61% TS employing nanofiltration (NF) at 35±2 ºC and subsequently converted to artisanal sour buttermilk powder using spray drying. This powder exhibited excellent wettability (3 s, instant), flowability (angle of repose- 32.10º), water-binding capacity (4.20 g per g of protein), and emulsion stability (80.15%). Furthermore, NF permeate was used as a natural coagulant to prepare heat- and acid-coagulated milk gel from buffalo milk. Buffalo milk heat- and acid-coagulated gel has been criticized for its hard texture and grainy body. Buffalo milk heat- and acid-coagulated gel prepared using NF permeate exhibited significantly (p&lt;0.05) lower hardness and higher yield over cow milk heat and acid-coagulated gel. The developed process enables conversion of artisanal sour buttermilk (by-product) into an easily digestible, low-lactose and high-protein powder. The permeate is able
to develop soft heat- and acid-coagulated milk gel from buffalo milk. This will also curtail environmental pollution and generate extra income for farmers. Thus, an eco-friendly process was developed to increase environmental sustainability.

With growing public awareness of metabolic health, there is increasing demand for bakery products with a low glycemic index (GI) and enhanced functional properties. This study developed brownies with improved nutritional profiles by partially replacing sugar and cocoa powder with carob syrup and carob flour at different levels. Five formulations (F1–F5) were prepared as follows: the control (T) contained 26% sugar and 5% cocoa powder without carob syrup or flour; F1 contained 20% sugar, 6% carob syrup, and 5% cocoa powder; F2 had 16% sugar, 10% carob syrup, and 5% cocoa powder; F3 included 13% sugar, 13% carob syrup, 3% cocoa powder, and 2% carob flour; F4 contained 16% sugar, 10% carob syrup, 4% cocoa powder, and 1% carob flour; and F5 contained 13% sugar, 13% carob syrup, 4% cocoa powder, and 1% carob flour. All formulations were evaluated for physicochemical properties, antioxidant capacity, texture, oxidative stability, and sensory acceptability. Formulations containing 13% carob syrup combined with 1–2% carob flour (F3 and F5) showed significantly higher antioxidant capacity than others. F5 exhibited the best oxidative stability, with an increased induction time, and received the highest sensory scores for taste, texture, and intent to purchase, which was over 84%. Its GI was estimated at 48, which is substantially lower than the control brownie (GI = 100), indicating a significantly reduced glycemic response. Moreover, in vitro gastrointestinal digestion using the standardized INFOGEST protocol demonstrated retention of over 77% of total polyphenols after digestion, indicating high bioaccessibility of antioxidant compounds. These findings highlight carob syrup and flour as sustainable, effective, and natural ingredients to enhance the nutritional and functional quality of baked goods without compromising consumer appeal. This study strongly supports the development of functional, low-GI bakery products that meet the evolving needs of health-conscious consumers worldwide.

Millets have emerged as a healthy dietary substitute to cereals due to their nutritional and functional attributes and therapeutic potentialities due to the generation of bioactive peptides from their native protein. The aim of the study is to explore the structural, functional and thermal properties of isolated millet protein using ultrasonic wave treatment and exploring it as an alternative protein for food applications. Pearl millet protein (PMP) was isolated using acid-base precipitation of defatted flour, and ultrasound (US) treatment (at different interval: 5, 10 and 15 min with 45KHz) was performed to improve the yield and functional properties. In US-assisted PMP samples, the particle size (789.30 – 1321 nm) and zeta potential (-15.20 to -23.96 mV) altered due to changes in the structure of the protein matrix. The FTIR spectra of control and US-assisted PMP samples also shows a significant difference, which may due chemical breakdown and changes in the secondary structure. Circular dichroism spectra also show that the various protein fractions (i.e. ɑ- and β- helix, turn, and random) have undergone significant modifications. The distinct XRD peaks in 8 - 19⁰ revealed the presence of α-helical and β sheets structures and the tiny or diffused peaks result of processing used in protein isolation. The SEM images of PMPs revealed that US-assisted PMP samples appears more uniform size in comparison to the unsonicated ones, with a larger, compact protein structure that broke down into disordered and irregular fragments. Thermal analysis provided insights into the thermal degradation behavior of the protein, while Nuclear Magnetic Resonance spectroscopy confirmed the presence of amino acids and organic acids or their derivatives. The intervention of US in millet protein extraction could be beneficial as it induces several functional changes to protein that ultimately impacted its solubility and practical application in food.

Sustainability is a worldwide concern, and the exploration of natural resources contributes to it. Microalgae biomass can source nutrients. Nannochloropsis sp. is a saltwater microalga, known for its bioactive compounds, such as phenolics, fatty acids (PUFAs including EPA), and carotenoids (e.g. violaxanthin and zeaxanthin). Therapeutic applications can be achieved via these bioactives, like cholesterol reduction with anti-atherosclerotic or anti-cancer properties. Nannochloropsis sp. biomass was supplied by A4F—Algae for Future (Portugal). The nutritional characterization of the biomass was performed via standard methodology (A.O.A.C.). Its bioactive compounds were extracted through maceration (hydroethanolic solution 90%, 50°C, 120 rpm, 2 h, repeated twice). The total phenolic content (TPC), the antioxidant activity (ABTS, DPPH, ORAC), the antimicrobial activity and the lipid profile of the extracts were determined. The results demonstrated that fat (36.6±0.0 g/100 g DW) is the majority macronutrient of the biomass, followed by carbohydrates (31.4±0.0 g/100 g DW) and protein (22.9±0.1 g/100 g DW). The TPC of the extract was 0.57±0.10 mg GAE/100 mg DW, and ABTS, DPPH, and ORAC were 1.35±0.27, 0.25±0.06 and 7.53±0.28 µmol TE/100 mg DW, respectively. The antimicrobial activity assay was performed, determining the minimal inhibitory concentration against bacteria Gram- Echerichia coli (1.25 mg/100 μL), Yersinia enterocolitica (0.63 mg/100 μL), Salmonela enterica serovar Enteridis (1.25 mg/100 μL), Gram+ Staphylococus aureus (1.25 mg/100 μL), Bacillus cereus (5 mg/100 μL), and Listeria monocytogenes (1.25 mg/100 μL). The minimal bactericidal concentration was above 5 mg/100 μL for all bacteria tested. The major fatty acids in the extract were palmitic acid (310.7±21.04 mg/g) and palmitoleic acid (235.0±11.25 mg/g).

Nannochloropsis sp. biomass has a good nutritional profile with healthy benefits, presenting an alternative to other unhealthy fats. The bioactive-rich extract presented antioxidant and antimicrobial activities. This extract has interesting functionality to be used as an ingredient in the food and feed sectors.