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In this research, we explored the efficacy of acid washing processes utilizing celite filter aids in mitigating the leaching of sodium and potassium contaminants in juice manufacturing. A comprehensive evaluation was conducted to determine the optimal treatment strategy that reduces the leaching phenomenon. In this sense, citric acid (CA), DL-malic acid (MA), hydrochloric acid (HC), and sulfuric acid (SA) were employed to modify the pH of distilled water to 2.8; in addition, celite filter aid was applied. Simulated juice was formulated with total soluble sugar contents (Brix) of 8.2 and 18.1 by incorporating varying pH levels of 2.9, 3.4, and 4.1, respectively. A precise sodium and potassium content analysis was executed utilizing a digital ion analyzer model by flame photometer. The findings unequivocally reveal that CA, at pH equal to 4.1, emerged as a potent agent, demonstrating a significant (p < 0.05) reduction in sodium and potassium leaching in simulated juices. The sodium levels observed in CA, MA, DW, SA, and HC were 175 ppm, 170 ppm, 102 ppm, 102 ppm, and 68 ppm, respectively. In this case, the sodium leached out in treatment CA scored the highest value at 146 ppm, whereas the lowest value for Na leaching was observed for HC at 34 ppm. The highest mean Na leaching was noted for CA, followed by MA. The potassium leaching trend was like that observed for sodium leaching. Interestingly, CA showed high leach out followed by SA (79 ppm), HC (74 ppm), MA (67 ppm), and DW (14 ppm), while higher leaching of potassium was observed in SJ passed through CA-washed filter aids, followed by MA, HC, SA, and DW. This study, therefore, serves as a pivotal stepping stone in enhancing the quality and safety standards in juice production. [ABSTRACT FROM AUTHOR]

Since the demand for seafood products is growing and aquaculture provides more than fifty percent of the aquatic food as reported by FAO, the development of more accurate and sensitive analytical techniques in order to screen and evaluate the safety and quality of seafood products is needed. At this point, several omic techniques like proteomics, lipidomics, and metabolomics, or combinations of them, are used for integration into seafood processing and quality control. Moreover, according to the literature, using the respective techniques can prevent, control, and treat diseases in fish as well as address several issues in aquaculture. Proteomic techniques are used for the expression of proteins and their modifications. Metabolomic techniques are used for accurate identification of species, while lipidomics techniques are used for the identification of different or specific lipid molecules in fish species, as well as fatty acid composition and location distribution. This review is to cover the recent proteomics, metabolomics, and lipidomics studies on aquatic and seafood products in the areas of quality, safety, processing, and breeding of fish. [ABSTRACT FROM AUTHOR]

The growing demand for sustainable and healthy practices has led to an increased interest in the electrolyzed water (EW) application. This technology has garnered widespread acceptance as a sanitizer within the food industry. It also enhances the nutritional, functional, and sensory properties of food products to improve quality and safety. This review undertakes a comprehensive review of the recent advancements in electrolysis technology, exploring its applications in fruits and meat industry and its impact on nutritional, functional, microbiological, safety, and sensory characteristics. It is concluded that the EW should be considered an essential component of industrial equipment sanitization and food product decontamination by offering antimicrobial benefits and promoting functional component accumulation. Nevertheless, the effectiveness of EW can be compromised by the presence of organic matter and equipment corrosion. Furthermore, it provides a concise overview of EW generation, elucidates the influential factors governing its production, and delineates prospective directions for research and development in this field. [ABSTRACT FROM AUTHOR]

Carbon quantum dots (CQDs) constitute one of the most important breakthroughs in biomedicine due to unique and highly beneficial characteristics that essentially include intrinsic fluorescence, high biocompatibility, cost-effective and scalable synthesis, water solubility, nanoscale size, low toxicity, and easy functional modification. Such features chaperone CQDs toward rather universal applicability in myriad biomedical domains where their performance has been proven across very diverse aspects. Especially, CQDs have been established as excellent nanocarriers for drug delivery applications, antimicrobial agents, carriers of therapeutic genes, and efficient photosensitizers used in photodynamic therapy. The diagnostic potential has been underlined by delivering successful results in applications of cellular and bacterial bioimaging with improved diagnostic precision. CQDs have further played an important role in advancing theragnostic nanomedicine that combines the therapeutic and diagnostic capabilities in one nanoparticle. Modifications, such as the functional group doping, improve specificity and efficiency more toward targeted biomedical applications. In this review, we try to look deeply into the significant role that CQDs play in the field of biomedicine and underline their transformational efficacy and specific potency in therapeutic as well as diagnostic applications. [ABSTRACT FROM AUTHOR]

Gene therapy is a revolutionary technology in healthcare that provides novel therapeutic options and has immense potential in addressing genetic illnesses, malignancies, and viral infections. Nevertheless, other obstacles still need to be addressed regarding safety, ethical implications, and technological enhancement. Nanotechnology and gene therapy fields have shown significant promise in transforming medical treatments by improving accuracy, effectiveness, and personalization. This review assesses the possible uses of gene therapy, its obstacles, and future research areas, specifically emphasizing the creative combination of gene therapy and nanotechnology. Nanotechnology is essential for gene delivery as it allows for the development of nano‐scale carriers, such as carbon quantum dots (CQDs), which may effectively transport therapeutic genes into specific cells. CQDs exhibit distinctive physicochemical characteristics such as small size, excellent stability, and minimal toxicity, which render them highly favorable for gene therapy applications. The objective of this study is to review and describe the current advancements in the utilization of CQDs for gene delivery. Additionally, it intends to assess existing research, explore novel applications, and identify future opportunities and obstacles. This study offers a thorough summary of the current state and future possibilities of using CQDs for gene delivery. Combining recent research findings highlights the potential of CQDs to revolutionize gene therapy and its delivery methods. [ABSTRACT FROM AUTHOR]

Iberian meat products are classified into four quality categories based on the crossbreeding and feeding of pigs. Meat industries also commonly apply chromatographic analysis to major fatty acids found in the subcutaneous fat taken from the carcass to classify Iberian meat products. Despite the influence of the dry‐cured processing, it has not been considered to stablish quality categories of this product, and neither utilizing different lipid sampling methods for analysis. This study evaluated fat from different areas and hams from various brands and quality categories to assess the correspondence between the fatty acid composition from different fat samples, the quality categories of the current classification of Iberian meat products, and the sensory profile of dry‐cured hams. The analysed samples included fat from the coccyx in the carcass (CAR), subcutaneous fat from fresh and dry‐cured Iberian hams (SCF and SCD, respectively), and intramuscular fat (IMF) from sliced and vacuum‐packed dry‐cured hams (IMF). These samples were sourced from different brands within each quality category of Iberian products and were evaluated based on their fatty acid composition. Additionally, a quantitative descriptive sensory analysis was conducted on the dry‐cured hams in this study. Significant differences in the fatty acid composition and results from the principal component analysis were observed in all four types of analysed samples, indicating similarities among brands from the White and Green quality categories on the one hand and among brands from the Red and Black quality categories on the other hand. Sensory attributes of the dry‐cured hams showed minimal significant differences among quality categories, likely due to the high variability among brands. The four types of sampling analysed in this work may be used for quality control in the industries, especially subcutaneous and intramuscular fat from dry‐cured Iberian hams, which are easily obtained and handled, and are available until the end of processing. [ABSTRACT FROM AUTHOR]

This study aims to evaluate the in silico genomic characteristics of five species of the genus Planotetraspora: P. kaengkrachanensis, P. mira, P. phitsanulokensis, P. silvatica, and P. thailandica, with a view to their application in therapeutic research. The 16S rRNA comparison indicated that these species were phylogenetically distinct. Pairwise comparisons of digital DNA-DNA hybridization (dDDH) and OrthoANI values between these studied type strains indicated that dDDH values were below 62.5%, while OrthoANI values were lower than 95.3%, suggesting that the five species represent distinct genomospecies. These results were consistent with the phylogenomic study based on core genes and the pangenome analysis of these five species within the genus Planotetraspora. However, the genome annotation showed some differences between these species, such as variations in the number of subsystem category distributions across whole genomes (ranging between 1979 and 2024). Additionally, the number of CAZYme (Carbohydrate-Active enZYme) genes ranged between 298 and 325, highlighting the potential of these bacteria for therapeutic research applications. The in silico physico-chemical characteristics of cellulases from Planotetraspora species were analyzed. Their 3D structure was modeled, refined, and validated. A molecular docking analysis of this cellulase protein structural model was conducted with cellobiose, cellotetraose, laminaribiose, carboxymethyl cellulose, glucose, and xylose ligand. Our study revealed significant interaction between the Planotetraspora cellulase and cellotetraose substrate, evidenced by stable binding energies. This suggests that this bacterial enzyme holds great potential for utilizing cellotetraose as a substrate in various applications. This study enriches our understanding of the potential applications of Planotetraspora species in therapeutic research. [ABSTRACT FROM AUTHOR]

With increasing demand of fossil fuels and water pollution and their environmental impacts, marine green microalgae have gained special attention in both scientific and industrial fields. This is due to their fast growth in non-arable lands with high photosynthetic activity, their metabolic plasticity, as well as their high CO2 capture capacity. Tetraselmis species, green and eukaryotic microalgae, are not only considered as a valuable source of biomolecules including pigments, lipids, and starch but also widely used in biotechnological applications. Tetraselmis cultivation for high-value biomolecules and industrial use was demonstrated to be a non-cost-effective strategy because of its low demand in nutrients, such as phosphorus and nitrogen. Recently, phycoremediation of wastewater rich in nutrients, chemicals, and heavy metals has become an efficient and economic-alternative that allows the detoxification of waters and induces mechanisms in algal cells for biomolecules rich-energy synthesis to regulate their metabolic pathways. This review aims to shed light on Tetraselmis species for their different culture conditions and metabolites bioaccumulation, as well as their human health and environmental applications. Additionally, phycoremediation of contaminants associated to biofuel production in Tetraselmis cells and their different intracellular and extracellular mechanisms have also been investigated. [ABSTRACT FROM AUTHOR]

Bacterial resistance, including resistant foodborne pathogenic bacteria, is developing daily, thus becoming a growing public health concern worldwide. Antimicrobial peptides (AMPs) such as tilapia piscidin 4 (TP4) are a class of small peptides widely present in nature that are promising antimicrobial agents that could potentially be considered food preservatives. This study is aimed at investigating the effect of TP4 alone and in combination with zinc oxide nanoparticles (ZnO NPs) on foodborne bacteria in milk. First, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of TP4 and its combination with ZnO NPs (synergistic effect) were measured against four standard foodborne bacteria using the microdilution and checkerboard methods, respectively. According to the results, TP4 showed a high antibacterial effect against four tested strains. Also, TP4 combination with ZnO NPs showed a relative synergistic effect against three tested strains. Then, a time‐kill assay was performed to evaluate the antibacterial effect of TP4 over time on selected bacteria. The results showed that within 24 h, a TP4 concentration of ≥1 × MIC prevented the growth of Gram‐negative and Gram‐positive bacteria. The microbial load of pasteurized and raw milk was also associated with population reduction against the 2 × MIC concentration of TP4. To evaluate the cytotoxicity of TP4, the 3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyl tetrazolium bromide (MTT) analysis was performed on the human embryonic kidney‐293 (HEK‐293) cell line and the half‐maximal inhibitory concentration (IC50) was evaluated as 71.61 μg/mL, indicating the nontoxicity of this peptide. Finally, the results showed that TP4 peptide reduces the microbial load of milk, and due to its safety, it can be used as a food preservative. [ABSTRACT FROM AUTHOR]

Comprising the largest population cohort on this planet, Gen Z presents a future-oriented consumer segment driven by climate change and food. This study sought to investigate Gen Z's perceptions toward plant-based foods and diets and explore the relationship that attitude components, meal preparation involvement, personal and lifestyle factors, and perceived barriers in adopting a plant-based diet have with willingness to adopt green-eating practices. Using cross-sectional data from university students in Greece, India, and the UK, various tools were employed to determine the factors influencing youths' consumer behavior toward animal-protein substitutes. PCA indicated the underlying dimensions of students' viewpoints on plant-based foods, whereas hierarchical and k-means clustering provided the cluster structure. An ordered probit model was estimated to delineate Gen Z's willingness to adopt plant-based diets and distinguish among mostly unwilling, somewhat willing, and mostly willing youths. Our findings identified two consumer segments, namely proponents and opponents of plant-based foods and diets, with statistically significant differences in the perceived health benefits of plant-based diets, attachment to animal-based proteins, perceived exclusion of animal-based foods, dissatisfaction with plant-based foods' attributes, and demand for ensuring adequate protein intake. The ordered probit model estimates showed that there is a "homogeneity" in the factors influencing youths' intention to adopt plant-based diets, with attitude components, meal preparation indicators, perceived barriers to eating "green", and personal factors, such as self-assessed knowledge of healthy eating and physical activity, being strongly associated with students' willingness to switch to plant-based diets in all three countries. Mapping potential obstacles and enablers in terms of shifting to more green-eating behaviors, our findings could add information to better understand the factors affecting food choice and youths' transition to a more sustainable lifestyle. [ABSTRACT FROM AUTHOR]

With a view to understand and resolve the complexity of the food matrix, omic technologies alone or in combination are extensively employed. In this sense, the newest developments and advances of proteomics, metabolomics and lipidomics with their unique benefits could simplify and help to understand the link between physiological and pathological activities in biology, physiology, pathology and food science and processing. This review aims to briefly introduce the basis of proteomics, metabolomics and lipidomics, then expansively review their impact on the assessment of meat quality and safety. Here, also, we discuss the application of proteomics, metabolomics and lipidomics for the authentication and adulteration of meat and meat derivatives from different sources and provide some perspectives regarding the use of emerging techniques such as rapid mass spectrometry (MS) and non-invasive measurements for the analysis of meat quality and safety. This paper summarizes all significant investigations into these matters and underlines the advances in analytical chemistry technologies and meat science areas. By emphasizing the requirement for additional examinations, this paper attempts a comprehensive knowledge of "foodomics" and the potential to improve its employment in meat science. [ABSTRACT FROM AUTHOR]

Advancements in food science and technology have paved the way for the development of natural antimicrobial compounds to ensure the safety and quality of meat and meat products. Among these compounds, bacteriocin produced by lactic acid bacteria has gained considerable scientific attention for its ability to preserve the healthy properties of meat while preventing spoilage. This natural preservative is seen as a pioneering tool and a potent alternative to chemical preservatives and heat treatment, which can have harmful effects on the nutritional and sensory qualities of meat. Bacteriocin produced by lactic acid bacteria can be used in various forms, including as starter/protective cultures for fermented meats, purified or partially purified forms, loaded in active films/coatings, or established in encapsulate systems. This review delves into the downstream purification schemes of LAB bacteriocin, the elucidation of their characteristics, and their modes of action. Additionally, the application of LAB bacteriocins in meat and meat products is examined in detail. Overall, the use of LAB bacteriocins holds immense potential to inspire innovation in the meat industry, reducing the dependence on harmful chemical additives and minimizing the adverse effects of heat treatment on nutritional and sensory qualities. This review provides a comprehensive understanding of the potential of bacteriocin produced by lactic acid bacteria as a natural and effective meat preservative. [ABSTRACT FROM AUTHOR]

An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects for consumers. In this regard, it is well known that encapsulation could positively affect the PROs' viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various double/multilayer strategies for encapsulation of PROs. Double-layer encapsulation of PROs by electrohydrodynamic atomization or electrospraying technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W1/O/W2) double emulsions to produce multilayer PROs-loaded carriers. Finally, their applications in food products are presented. The resistance and viability of loaded PROs to mechanical damage, during gastrointestinal transit and shelf life of these trapping systems, are also described. The PROs encapsulation in double- and multiple-layer coatings combined with other technologies can be examined to increase the opportunities for new functional products with amended functionalities opening a novel horizon in food technology. [ABSTRACT FROM AUTHOR]

Yeasts have received significant attention in recent years as major sources of value-added metabolites endowed with various natural biological activities. Among the yeasts studied until now, the so-called red yeasts have a great potential in microbial lipids and carotenoids production serving as precursor for biofuels, oleo-chemicals, and food additives. In this work, biodiesel-derived crude glycerol was used as feedstock for concomitant valuable metabolites production by the oleaginous yeast Rhodotorula babjevae Y-SL7. Under specific conditions, this strain has been shown to accumulate a high intracellular content of microbial oil (> 40%) and to secrete a mixture of polyol esters of fatty acids (PEFA). Using fed-batch fermentation, the appropriate culture conditions were established for maximum lipids and carotenoids production. The characterization of extracted carotenoids reveals the presence of two major compounds, the torularhodin (63.7%) and torulene (36.3%) and their related antimicrobial and antioxidant activities were investigated. Moreover, secreted PEFAs showed therapeutically promising cytotoxic effect against cancer cells and their synergistic action with commercial drug was also established. On the other hand, flow cytometry analysis showed that culture on crude glycerol increases cells membrane permeability and further enhances metabolites recovery. This can facilitate downstream processing and therefore increase the profitability of the production system. Indeed, the present study opens new perspectives for multifunctional metabolites production using cheap industrial by-product through completely eco-friendly processes [ABSTRACT FROM AUTHOR]

Simple Summary: Concerted efforts by scientists and researchers are still being made to ensure the medicinal plants will be available on a continuing basis as a result of their medicinal, pharmaceutical, food, and other uses and to meet the increasing demands for them globally. Satureja montana is one of the multi-use medicinal plants that was introduced to Egypt to study the effect of planting dates, nitrogen, phosphorus, and fertilizers, and their interaction on the production of fresh herb and essential oil. Planting in the autumn gave the highest fresh herb, with 55 kg of nitrogen/ha and 37 kg of phosphorus/ha fertilization. For the highest essential oil production, spring planting with 55 kg of nitrogen/ha and 74 kg of phosphorus/ha was used. Much of the knowledge on its use as raw material in traditional medicine has been reported. Also, this study's emphasis has been put on essential oil composition. This study highlights that the cultivated species belongs to S. montana L., a carvacrol chemotype. There is antioxidant, antimicrobial, and insecticidal activities shown by S. montana essential oil. Due to the limited information recorded about the influence of different agronomic factors on the plant, there needs to be agronomic studies conducted on S. montana, and a selection of the best ones in order to maximize its production. The rising demand for safe plant compounds and herbal products that contribute positively to human health is in line with current market trends. Plants belonging to the Satureja genus, particularly the aromatic medicinal S. montana L. from the Lamiaceae family, are well suited to these trends as they serve as pharmaceutical raw materials. This research aimed to assess the influence of sowing date and fertilization doses, as well as their interaction, on the fresh weight, essential oil content, and composition of S. montana. Experimental cultivation involved varying nitrogen and phosphorus levels. The second cut had the highest fresh weight and oil production compared to the first cut. The highest total plant biomass was achieved with autumn sowing and fertilization at 55 kg N/ha and 37 kg P/ha, whereas Spring sowing exhibited higher essential oil production, with the maximum oil % with 74 kg P/ha and oil yield after applying 55 kg N/ha and 74 kg P/ha. The GC-MS analysis revealed that carvacrol was the predominant compound, with it being recommended to grow S. montana in Spring at doses of 55 kg N/ha and 74 kg P/ha for the superior oil yield. Additionally, S. montana essential oil demonstrated notable biological and antimicrobial activity, positioning it as a potential alternative to chemical food preservatives. [ABSTRACT FROM AUTHOR]

Techniques for extracting important bioactive molecules from seafood byproducts, viz., bones, heads, skin, frames, fins, shells, guts, and viscera, are receiving emphasis due to the need for better valorization. Employing green extraction technologies for efficient and quality production of these bioactive molecules is also strictly required. Hence, understanding the extraction process parameters to effectively design an applicable optimization strategy could enable these improvements. In this review, statistical optimization strategies applied for the extraction process parameters of obtaining bioactive molecules from seafood byproducts are focused upon. The type of experimental designs and techniques applied to criticize and validate the effects of independent variables on the extraction output are addressed. Dominant parameters studied were the enzyme/substrate ratio, pH, time, temperature, and power of extraction instruments. The yield of bioactive compounds, including long-chain polyunsaturated fatty acids, amino acids, peptides, enzymes, gelatine, collagen, chitin, vitamins, polyphenolic constituents, carotenoids, etc., were the most studied responses. Efficiency and/or economic and quality considerations and their selected optimization strategies that favor the production of potential bioactive molecules were also reviewed. [ABSTRACT FROM AUTHOR]

During the last few decades, there has existed an increased interest in and considerable consumer preference towards using natural and safe compounds derived from medicinal plants as alternatives to synthetic preservatives to combat microbial pathogenicity. In this regard, the present study investigated the possible synergistic interactions of the anti-foodborne bacterial capacity of linalool (L), eucalyptol (E), and camphor (C). The antibacterial synergistic effect was determined against Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica Typhimurium, and Escherichia coli. The optimal predicted mixture showed the highest antibacterial activity at 33.5%, 33.2%, and 33.4% of L, E, and C, respectively. Molecular docking simulations displayed that the studied monoterpenes have effective antibacterial inhibitory effects by impeding specific virulence factors such as sortase A, listeriolysin O, L, D-Transpeptidase, and polyphosphate kinase. The selected triple combination of L, E, and C was applied as a natural preservative in minced chicken breast meat. In this regard, 1 MIC (16 µg/mL), 1.5 MIC (24 µg/mL), and 2 MIC (32 µg/mL) of L. monocytogenes were used, and the microbiological, physicochemical, and sensory analyses were monitored for 14 days of storage at 4 °C. The L/E/C mixture at different levels could delay lipid and protein oxidation, inhibit the microorganisms, and maintain the sensory attributes. Additionally, by using chemometric tools, strong connections between physicochemical properties, microbiological parameters, and organoleptic attributes were established. Concisely, this research confers the importance of the use of blended monoterpenes and highlights their antibacterial mode of action, effectiveness, and synergistic effects as a powerful and safe bio-preservative formulation in chicken meat products. [ABSTRACT FROM AUTHOR]

The accomplishment of food/nutrition security for all across sustainable food systems (SFS) is tied to the Sustainable Development Goals (SDGs). SFS is connected to all SDGs via the traditional framework of social inclusion, economic development, environmental safety, inclusivity, and the development of sustainable food systems. We suggest that, for the world to achieve sustainable development, a shift to SFS is necessary to guarantee food/nutrition security for all, while operating within planetary boundaries to protect ecosystems and adapt to and mitigate climate change. Therefore, there is a requirement for original approaches that implement systemic and more participatory methods to engage with a wider range of food system stakeholders. However, the lack of skills and tools regarding novel methodologies for food system transformation is a key obstacle to the deployment of such approaches in practice. In the first part of this review, a summary of some challenges that occur in the governance of food system transformation is given. Through a case study of plant-based proteins and their biological and chemical modification as diets shift towards alternative proteins, we demonstrate that resource-efficient food systems and food waste, through system transformation, are useful in understanding both (i) how food system transformation has ensued and (ii) how the required transformation is prohibited. Finally, we discuss the implications of food system transformation in terms of nutrition and sustainable healthy diets, which are needed to achieve changes in food safety systems in the future. The linkage of food and the environment is evident, focusing on nutrition and sustainable healthy diets. This cannot be accomplished without system change and research towards new foods and, more specifically, new proteins such as plant-based ones and their biological and chemical modification. [ABSTRACT FROM AUTHOR]

To address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and preservation techniques, as well as analytical methodological approaches have been developed to meet environmental challenges and consumer demand for food of high quality and sustainable production supported by circular economy principles. This development has been enhanced and increased during the ongoing age of the fourth industrial revolution (Industry 4.0), which has been gaining momentum since 2015, coming up with a range of automated and digitized technologies. This review provides an updated overview of the recently developed thermal and nonthermal processing and preservation technologies, along with selected advanced analytical techniques used in the industry of muscle foods. Particular attention has been given to Industry 4.0 technologies and their role in achieving smart production with high automation and digitalization rates. As in other industry sectors, technology breakthroughs are reshaping the food industry, including the muscle food sector. Emerging technologies, such as pulsed electric field, high-pressure processing, ohmic heating, nanotechnology, advanced mass spectrometry and hyperspectral imaging sensors are among the key elements in the current food revolution 4.0. Although Industry 4.0 offers countless possibilities, more studies are still needed to capture its full potential and further harness its technologies to solve current challenges and move forward toward Industry 5.0. [ABSTRACT FROM AUTHOR]

Global crop and food contamination with mycotoxins are one of the primary worldwide concerns, while there are several restrictions regarding approaching conventional physical and chemical mycotoxins decontamination methods due to nutrition loss, sensory attribute reduction in foods, chemical residual, inconvenient operation, high cost of equipment, and high energy consumption of some methods. In this regard, the overarching challenges of mycotoxin contamination in food and food crops require the development of biological decontamination strategies. Using certain lactic acid bacteria (LAB) as generally recognized safe (GRAS) compounds is one of the most effective alternatives due to their potential to release antifungal metabolites against various fungal factors species. This review highlights the potential applications of LAB as biodetoxificant agents and summarizes their decontamination activities against Fusarium growth and Fusarium mycotoxins released into food/feed. Firstly, the occurrence of Fusarium and the instrumental and bioanalytical methods for the analysis of mycotoxins were in-depth discussed. Upgraded knowledge on the biosynthesis pathway of mycotoxins produced by Fusarium offers new insightful ideas clarifying the function of these secondary metabolites. Moreover, the characterization of LAB metabolites and their impact on the decontamination of the mycotoxin from Fusarium, besides the main mechanisms of mycotoxin decontamination, are covered. While the thematic growth inhibition of Fusarium and decontamination of their mycotoxin by LAB is very complex, approaching certain lactic acid bacteria (LAB) is worth deeper investigations. [ABSTRACT FROM AUTHOR]

Food fraud is a matter of major concern as many foods and beverages do not follow their labelling. Because of economic interests, as well as consumers' health protection, the related topics, food adulteration, counterfeiting, substitution and inaccurate labelling, have become top issues and priorities in food safety and quality. In addition, globalized and complex food supply chains have increased rapidly and contribute to a growing problem affecting local, regional and global food systems. Animal origin food products such as milk, dairy products, meat and meat products, eggs and fish and fishery products are included in the most commonly adulterated food items. In order to prevent unfair competition and protect the rights of consumers, it is vital to detect any kind of adulteration to them. Geographical origin, production methods and farming systems, species identification, processing treatments and the detection of adulterants are among the important authenticity problems for these foods. The existence of accurate and automated analytical techniques in combination with available chemometric tools provides reliable information about adulteration and fraud. Therefore, the purpose of this review is to present the advances made through recent studies in terms of the analytical techniques and chemometric approaches that have been developed to address the authenticity issues in animal origin food products. [ABSTRACT FROM AUTHOR]

The aims of the study were to dry orange peel (OP) by radio frequency-assisted hot air drying (RF-HAD) and conventional hot air drying (HAD), and to investigate the drying efficiency of the drying methods and quality parameters of dried waste. Various electrode gaps (60, 70, and 80 mm) and sample thicknesses (10, 30, and 50 mm) were studied to investigate the effect of RF-HAD on drying characteristics of OP. RF-HAD method showed a shorter drying time (about 74% decrease in the drying time) than HAD method. The electrode gap of 70 mm and the sample thickness of 30 mm were determined as the best conditions of RF-HAD due to providing shorter drying time and better sample quality. Moreover, the samples dried by RF-HAD method had better quality properties (color values, total polyphenol content, total carotene content, ascorbic acid content, antioxidant activity, water retention capacity, flow behavior) than those dried by HAD method. Therefore, outputs of this effective drying technique in terms of time and quality are essential to recover the valuable components from OP. [ABSTRACT FROM AUTHOR]

Research on medicinal plants is developing each day due to inborn phytochemicals, which can encourage the progress of novel drugs. Most plant-based phytochemicals have valuable effects on well-being. Among them, beetroot leaves (BL) are known for their therapeutic properties. Here, three solvents, namely, acetonitrile, ethanol, and water, and their combinations were developed for BL extraction and simultaneous assessment of phytochemical compounds and antioxidant and antifoodborne pathogen bacteria activities. By using the augmented simplex-centroid mixture design, 40.40% acetonitrile diluted in water at 38.74% and ethanol at 20.86% favored the recovery of 49.28 mg GAE/mL (total phenolic content (TPC)) and 0.314 mg QE/mL (total flavonoid content (TFC)), respectively. Acetonitrile diluted in water at 50% guarantees the best antioxidant activity, whereas the optimal predicted mixture for the highest antibacterial activity matches 24.58, 50.17, and 25.25% of acetonitrile, ethanol, and water, respectively. These extraction conditions ensured inhibition of Staphylococcus aureus, Salmonella enterica, and Escherichia coli, respectively, at 0.402, 0.497, and 0.207 mg/mL. Under optimized conditions, at three concentrations of BL, minimal inhibitory concentration (MIC), 2 × MIC, and 4 × MIC, a linear model was employed to investigate the inhibition behavior against the three tested bacteria. The early logarithmic growth phase of these bacteria illustrated the bactericidal effect of optimized extracted BL with a logarithmic growth phase inferior to 6 h. Therefore, BL extract at 4 × MIC, which corresponds to 1.608, 1.988, and 0.828 mg/mL, was more efficient against S. aureus, S. enterica, and E. coli. [ABSTRACT FROM AUTHOR]

The heartening applications of betalains in food, pharmaceutical, and cosmetic sectors impose their strengthening by a suitable extraction protocol. Likewise, the antibacterial activity of beetroot betalains represents an option to develop the next-generation of antibacterial agents treating the wide bacterial infection spectrum. This study aimed to model and optimize the ethanloic extract of beetroot peels in betacyanin (Bc) and betaxanthin (Bx) and their activity against two foodborne pathogen bacteria (Staphylococcus aureus and Salmonella enterica) by using RSM (response surface methodology) and ANN (artificial neural network). The input variables considered were sample-to-solvent ratio, temperature, and extraction time. The higher Bc (5.87 g/L) and Bx (10.18 g/L) contents, and anti-Staphylococcus aureus (17.52 mm) and anti-Salmonella enterica (15.14 mm) activities were recorded at: sample-to-solvent ratio of 1:36, temperature of 44.54 °C, and extraction time equal to 93.03 min. Statistical analyses indicated that the models derived using RSM and ANN can be used to predict each response. Based on the coefficient of determination and mean square error, ANN model was found to be superior compared to RSM in the prediction of all responses. Molecular docking simulation stipulated that Bc and Bx could target multiple bacterial pathways including membrane permeability disruption by inhibiting MepR and AcrB efflux pump of S. aureus and S. enterica respectively. Both bioactive molecules showed a conceivable impairment of pathogenic bacteria replication and transcription vital processes by impeding DNA and RNA polymerase activities. These findings indicated that beet peel extracts can provide an excellent source of betalains for the color industry. [ABSTRACT FROM AUTHOR]

This study explored the impact of date palm seeds ethanolic extract (DSEE) on the microbiological, physicochemical, and sensory qualities of chicken breast meat kept refrigerated at 4 °C. DSEE was applied at 0.156% (DSEE1), 0.312% (DSEE2), and 0.624% (DSEE4). Microbiological parameters, chemical stability, and sensory features of DSEE were monitored for 14 days at refrigerated conditions (4 °C). DSEE considerably (p < 0.05) decreased lipid/protein oxidation processes. Interestingly, at 14 days, DSEE at 0.624% delayed microbial growth. Moreover, the addition of 0.312% (DSEE2) and 0.624% (DSEE4) and storage time substantially affected the sensory (appearance, odor, color, and overall acceptability) parameters of chicken breast meat. By expertly employing chemometric techniques such as principal component analysis (PCA) and heat maps, the acquired evidence brought useful information to regroup all samples and to associate microbiological and oxidation characteristics to organoleptic attributes using correlation models. PCA and heat maps provided effective information to differentiate all samples and relate lipid and protein oxidative processes and microbiological properties to sensory parameters. The obtained findings contribute to a better knowledge of the impact of chemical and microbial alterations on sensory quality in fortified meat products. This study displayed the potential functional and economic benefits of using DSEE as an encouraging component in chicken meat preservation. [ABSTRACT FROM AUTHOR]

Synthesized by the secondary metabolic pathway in Aspergilli, aflatoxins (AFs) cause economic and health issues and are culpable for serious harmful health and economic matters affecting consumers and global farmers. Consequently, the detection and quantification of AFs in foods/feeds are paramount from food safety and security angles. Nowadays, incessant attempts to develop sensitive and rapid approaches for AFs identification and quantification have been investigated, worldwide regulations have been established, and the safety of degrading enzymes and reaction products formed in the AF degradation process has been explored. Here, occurrences in feed commodities, innovative methods advanced for AFs detection, regulations, preventive strategies, biological detoxification, removal, and degradation methods were deeply reviewed and presented. This paper showed a state-of-the-art and comprehensive review of the recent progress on AF contamination in feed matrices with the intention of inspiring interests in both academia and industry. [ABSTRACT FROM AUTHOR]

A simple and accurate spectrophotometric technique has been presented for determining the presence of loperamide hydrochloride. The approach involves forming an ion-pair association complex with rose Bengal (RB), which results in a colored product that is analyzed spectrophotometrically at 568 nm. The validity of Beer's law was established in the range of 0.5–10 μg/L. The proposed method is specific to the analysis of loperamide and can differentiate it from its pharmaceutical products, which can be detected using HPLC. The conditions for the method were optimized, and the technique was successfully used to analyze the drug in both pure form and dosage forms. The study establishes a low limit of detection of 0.025 and a limit of quantification of 0.082. The method provides a reliable and sensitive approach for the determination of loperamide hydrochloride in pharmaceutical formulations and can be used as an alternative to other analytical methods. The results demonstrate the potential for using this method in routine quality control analysis. [ABSTRACT FROM AUTHOR]

The Sahara Desert, one of the most extreme ecosystems in the planet, constitutes an unexplored source of microorganisms such as mycelial bacteria. In this study, we investigated the diversity of halophilic actinobacteria in soils collected from five regions of the Algerian Sahara. A total of 23 halophilic actinobacterial strains were isolated by using a humic-vitamin agar medium supplemented with 10% NaCl. The isolated halophilic strains were subjected to taxonomic analysis using a polyphasic approach, which included morphological, chemotaxonomic, physiological (numerical taxonomy), and phylogenetic analyses. The isolates showed abundant growth in CMA (complex medium agar) and TSA (tryptic soy agar) media containing 10% NaCl, and chemotaxonomic characteristics were consistent with their assignment to the genus Nocardiopsis. Analysis of the 16S rRNA sequence of 23 isolates showed five distinct clusters and a similarity level ranging between 98.4% and 99.8% within the Nocardiopsis species. Comparison of their physiological characteristics with the nearest species showed significant differences with the closely related species. Halophilic Nocardiopsis isolated from Algerian Sahara soil represents a distinct phyletic line suggesting a potential new species. Furthermore, the isolated strains of halophilic Nocardiopsis were screened for their antagonistic properties against a broad spectrum of microorganisms by the conventional agar method (agar cylinders method) and found to have the capacity to produce bioactive secondary metabolites. Except one isolate (AH37), all isolated Nocardiopsis showed moderate to high biological activities against Pseudomonas syringae and Salmonella enterica, and some isolates showed activities against Agrobacterium tumefaciens, Serratia marcescens, and Klebsiella pneumoniae. However, no isolates were active against Bacillus subtilis, Aspergillus flavus, or Aspergillus niger. The obtained finding implies that the unexplored extreme environments such as the Sahara contain many new bacterial species as a novel drug source for medical and industrial applications. [ABSTRACT FROM AUTHOR]

The co-occurrence of mycotoxigenic fungi and mycotoxins in aquatic food commodities has recently become a source of severe worldwide food insecurity since these toxicants may damage human health. The consumption of aquatic food itself represents a relatively novel and non-negligible source of mycotoxins. Mycotoxins in seafood lead to important human genotoxins, carcinogens, and immunosuppressors. Consequently, it is crucial to quantify and characterize these contaminants in aquatic food products subject to extensive consumption and develop new regulations. The present paper provides an overview of recent advancements in liquid chromatography and mass spectrometry and the coupling of these techniques for identifying and characterizing mycotoxins in various fresh, comestible, and treated marine products. The disposable data display that a multiplicity of fungal species and further mycotoxins have been detected in seafood, comprising aflatoxins, ochratoxins, fumonisins, deoxynivalenol, zearalenone, and trichothecenes. In addition, a wider and up-to-date overview of global occurrence surveys of mycotoxin occurrence in seafood in 2017–2022 is explored. In this regard, the predominant occurrence of enniatins has been documented in seafood products. Likewise, special attention has been given to current EU seafood legal and existing national regulations of mycotoxins in seafood. In this way, rigorous national and international guidelines are needed for palpable and effective measures in the future. Nevertheless, controlling mycotoxins in aquatic foods is an ambitious aim for scientists and industry stakeholders to ensure sustainable global food safety. [ABSTRACT FROM AUTHOR]

This study used a hydrothermal approach to create a sensitive and focused nanoprobe. Using an "on-off-on" sensing mechanism, the nanoprobe was employed to detect and quantify ferric ions and L-ascorbic acid. Synthesis of the carbon quantum dots was achieved with a single hydrothermal step at 180°C for 24 hours using hot pepper as the starting material. The prepared CQDs showed high fluorescence with a quantum yield of 30% when excited at 350 nm, exhibiting excitation-dependent fluorescence. The emission of the CQDs can be quenched by adding ferric ions, which can be attributed to complex formation leading to nonradiative photoinduced electron transfer (PET). Adding L-ascorbic acid, which can convert ferric ions into ferrous ions, break the complex, and restore the fluorescence of CQD. The linear range and LOD were (10–90) μM and 1 μM for ferric ions, respectively, and L-ascorbic acid's linear range was (5–100) μM while LOD was 0.1 μM quantification of both substances was accomplished. In addition, orange fruit was used as an actual sample source for ascorbic acid analysis, yielding up to 99% recovery. [ABSTRACT FROM AUTHOR]

In the present study, highly pure zinc oxide nanocrystals were successfully synthesized by thermal decomposition in an air atmosphere at 400 °C of pre-prepared ZnC2O4⋅2H2O. The purity of both compounds was confirmed through Fourier Transform Infrared Spectroscopy, Energy Dispersive X-ray Spectroscopy and X-Ray Powder Diffraction (XRPD). Scanning Electron Microscopy shows that powder particles are organized in micron-aggregates. Diffuse reflectance measurements and photoluminescence investigation, performed for ZnO, confirmed the presence of point surface defects. XRPD peak broadening analysis using modified Scherrer equation, Williamson-Hall and Size-Strain plot (SSP) methods was performed in order to calculate the average crystallite size (D) and lattice strain (ε). The SSP model reflects the best agreement between the experimental and fitted data with R2 = 0.999 (D ≈ 25 nm and ε = 8.57 × 10–3). Antimicrobial activity of ZnO against four foodborne pathogens (Listeria monocytogenes ATCC 19117, Staphylococcus aureus ATCC 6538, Salmonella typhimurium ATCC 14028 and Escherichia coli ATCC 8739) was discussed based on qualitative and quantitative assays consisting of agar well diffusion method, microdilution and time-kill kinetic assays. The obtained results are quite promising and suggest the possibility to use the as-synthesized zinc oxide as an antimicrobial agent in food preservation. [ABSTRACT FROM AUTHOR]

Research interest continues to grow in the field of green synthesis routes to nanomaterials, specifically on the biologically relevant metal oxide nanoparticles that have antimicrobial potency. This green approach allows the utilization of extracts of different parts of plants such as leaves, barks, fruits and flowers for the synthesis of nanomaterials. In the present study, the leaf extract of Daucus carota L has been used to prepare copper oxide (CuO) nanoparticles (NPs). The synthesized NPs have been characterized by several techniques such as X-ray diffraction analysis, ultraviolet–visible spectroscopy, Fourier transform infrared spectroscopy, transmission and scanning electron microscopy and energy dispersive X-ray analysis. The absorption spectroscopy showed a maximum absorption peak around 300 nm, while the electronic microscopies confirmed a spherical morphology with an average particle size of 47 nm. The CuO NPs were screened against foodborne pathogenic bacteria including Salmonella enterica Typhimurium ATCC 14028, Listeria monocytogenes ATCC 19117, Escherichia coli ATCC 8739 and Staphylococcus aureus ATCC 6538. An agar well diffusion method was utilized for the antimicrobial assay and the minimum inhibitory concentrations were determined. The biosynthesized CuO NPs exhibited more antibacterial potency against the Gram +ve bacteria compared to Gram −ve bacteria. The results obtained were encouraging and recommend CuO NPs as an alternative antimicrobial agent in food preservation. [ABSTRACT FROM AUTHOR]

Food allergies impose a significant health concern on the community. A small number of certain food items can cause an allergic reaction within the human body. The symptoms can range from mild hives or itchiness to life-threatening anaphylaxis. In most cases, such reactions can be prevented by simply being aware of the allergen-based food items and avoiding the consumption of the same. We are among the first research attempts to train a deep learning–based object detection model to detect the presence of such food items within an image. We introduce our Allergen30 dataset, which hosts more than 6,000 annotated images of 30 commonly used food items that can trigger an adverse reaction. We report the comparison of multiple variants of the current state-of-art object detection methods, YOLOv5 and YOLOR. Furthermore, we qualitatively analyzed the performance of these methods by surveying the predictions made on the test dataset images. [ABSTRACT FROM AUTHOR]

Currently, the exploration of natural colorants from vegetal waste has gained particular attention. Furthermore, incorporation of these natural sources into biopolymers is an encouraging environmentally friendly approach to establishing active films with biological activities for food packaging. The present study developed bioactive antioxidant films based on gelatin-sodium alginate (NaAlg) incorporated with aqueous beetroot peel extract (BPE). Firstly, the effects of combining gelatin-NaAlg and BPE at 0.25, 0.5, and 1% on the mechanical, physical, antioxidant, and antibacterial properties of the films were analyzed. With increasing BPE, mechanico-physical properties and antioxidant and anti-foodborne pathogen capacities were enhanced. Likewise, when added to gelatin-NaAlg films, BPE remarkably increased the instrumental color properties. Moreover, during 14 days of storage at 4 °C, the impact of gelatin-NaAlg coating impregnated with BPE on microbial and chemical oxidation and on the sensory characteristics of beef meat samples was periodically assessed. Interestingly, by the end of the storage, BPE at 1% limited the microbial deterioration, enhanced the instrumental color, delayed chemical oxidation, and improved sensory traits. By practicing chemometrics tools (principal component analysis and heat maps), all data provided valuable information for categorizing all samples regarding microbiological and oxidative properties, sensory features, and instrumental color. Our findings revealed the ability of gelatin-NaAlg with BPE as an antioxidant to be employed as food packaging for meat preservation. [ABSTRACT FROM AUTHOR]

The development of eco-friendly cosmetic such as those from microalgae for skin regeneration and collagen synthesis has gained a great interest worldwide. Accordingly, the potential of microalgae biomass as source of anti-aging cosmetic cream with high antioxidant activity has been investigated. Stabilities and sensory characteristics of cosmetic creams supplemented with Spirulina, Tetraselmis sp. and Dunaliella sp. at 0.5, 1.5 and 2.5%, respectively, revealed a conservation of physico-chemical and preliminary stability properties of formulations. To analyze physico-chemical and textural parameters, accelerated stability study was evaluated under two thermal conditions (25 and 40 °C) during 90 days. Results showed that pH values of all formulations were within the limits of normal skin pH range under storage time at 25 and 40 °C. During this period, the colored creams showed a significant changes of a* and b* indices, reflecting the instability of microalgae colors. Microalgae modified the textural characteristics of emulsions. The Tetraselmis sp. containing-cream had the lowest (P < 0.05) values of hardness, springiness, and cohesiveness. The 0.5% Spirulina containing-cream had the best stable consistency and adhesiveness under time and temperature variations. It exhibited the best properties to be used for skin care products. Thanks to their high content in bioactive macromolecules, microalgae considerably improved the antioxidant activity of the new formulated skin creams. [ABSTRACT FROM AUTHOR]

This study was directed towards the investigation of the chemical composition and antimicrobial properties of the essential oil of Tunisian halophyte Lobularia maritime (LmEO). The antibacterial effects against major food-borne pathogenic and food spoilage bacteria were tested using the well diffusion method, followed by the determination of the minimum inhibitory (MIC) and bactericidal (MBC) concentrations. The essential oil has shown strong antimicrobial activity against eight pathogenic strains, which was attributed mostly to predominant constituents of the essential oil: benzyl alcohol, linalool, terpien-4-ol and globulol, as well as to synergistic effects of its major and minor constituents. Considering strong antimicrobial effects of the tested essential oil, it was further tested as a natural alternative to food preservatives, using minced beef meat as a model system. Minced beef meat was spiked with 0.019, 0.038, and 0.076% of the essential oil and stored during 14 days at 4 °C, monitoring its microbiological, physicochemical, and sensory properties. Chemical analyses revealed that meat treated with 0.076% of LmEO at underwent a significant decrease (p < 0.05) in primary and secondary lipid oxidation and reduced metmyoglobin accumulation compared with control samples. Furthermore, microflora proliferation in the meat model system spiked with 0.076% of LmEO was significantly (p < 0.05) reduced in comparison to control. In addition, two multivariate exploratory techniques, namely principal component analysis (PCA) and hierarchical analysis (HCA), were applied to the obtained data sets to describe the relationship between the main characteristics of the meat samples with and without essential oil addition. The chemometric approach highlighted the relationships between meat quality parameters. Overall, results indicated that the essential oil of Lobularia maritima deserves to be considered as a natural preservative in the meat industry. [ABSTRACT FROM AUTHOR]

The present study handles the synthesis of ZnO nanoparticles through the oxalate route and the effect of heat treatment time on structural, morphological, antibacterial, and adsorption properties of the obtained samples. Pure wurtzite phases of ZnO were confirmed by X-ray powder diffraction analysis. Transmission electron microscopy observations showed different average particle sizes (29–41 nm) and size distributions by increasing the calcination time with an evolution from irregularly to hexagonal-shaped nanoparticles. Adsorption experiments, carried out for the removal of Congo red dye, proved that shorter calcination leads to better adsorption capacity. For a deeper understanding of this finding, scanning electron microscopy was further applied and it showed a lower porosity for a longer heating time. Adsorption kinetic study was performed for ZnO subjected to shorter heating and the obtained data were best modeled using a nonlinear pseudo-second order equation. Anti-foodborne pathogenic bacteria activity against Listeria monocytogenes ATCC 19117 and Salmonella enterica ATCC 14028, conducted for all ZnO samples, was discussed based on well diffusion method and minimum inhibitory concentration (MIC) determination. Time-kill kinetic assays were performed for ZnO heated for a shorter time which displayed lethal effect against both microorganisms. As a consequence, it could be considered as a promising material for application in food "nanopackaging". [ABSTRACT FROM AUTHOR]

Questions have been raised apropos the emerging problem of microbial resistance, which may pose a great hazard to the human health. Among biosafe compounds are essential oils which captured consumer draw due to their multifunctional properties compared to chemical medication drugs. Here, we examined the chemical profile and the mechanism(s) of action of the Thymus vulgaris essential oil (TVEO) against a Gram-negative bacterium Salmonella enterica Typhimurium ATTCC 10028 (S. enterica Typhimurium ATTCC 10028) and two Gram-positive bacteria Staphyloccocus aureus ATCC 6538 (S. aureus ATCC 6538) and Listeria monocytogenes ATCC 19117 (L. monocytogenes ATCC 19117). Findings showed that TVEO was principally composed of thymol, o-cymene, and γ-terpinene with 47.44, 16.55, and 7.80%, respectively. Molecular docking simulations stipulated that thymol and β-sesquiphellandrene (a minor compound at 1.37%) could target multiple bacterial pathways including topoisomerase II and DNA and RNA polymerases of the three tested bacteria. This result pointed plausible impairments of the pathogenic bacteria cell replication and transcription processes. Through computational approach, the VEGA quantitative structure–activity relationship (QSAR) model, we revealed that among twenty-six TVEO compounds, sixteen had no toxic effects and could be safe for human consumption as compared to the Food and Drug Administration (FDA) approved drugs (ciprofloxacin and rifamycin SV). Assessed by the SwissADME server, the pharmacokinetic profile of all identified TVEO compounds define their absorption, distribution, metabolism, and excretion (ADME) properties and were assessed. In order to predict their biological activity spectrum based on their chemical structure, all TVEO compounds were subjected to PASS (Prediction of Activity Spectra for Substances) online tool. Results indicated that the tested compounds could have multiple biological activities and various enzymatic targets. Findings of our study support that identified compounds of TVEO can be a safe and effective alternative to synthetic drugs and can easily combats hazardous multidrug-resistant bacteria. [ABSTRACT FROM AUTHOR]

Nowadays, increasing interest has recently been given to the exploration of new food preservatives to avoid foodborne outbreaks or food spoilage. Likewise, new compounds that substitute the commonly used synthetic food preservatives are required to restrain the rising problem of microbial resistance. Accordingly, the present study was conducted to examine the chemical composition and the mechanism(s) of action of the Cupressus sempervirens essential oil (CSEO) against Salmonella enterica Typhimuriumand Staphyloccocus aureus. The gas chromatography analysis revealed α-pinene (38.47%) and δ-3-carene (25.14%) are the major components of the CSEO. By using computational methods, such as quantitative structure–activity relationship (QSAR), we revealed that many CSEO components had no toxic effects. Moreover, findings indicated that α-pinene, δ-3-carene and borneol, a minor compound of CSEO, could inhibit the AcrB-TolC and MepR efflux pump activity of S. enterica Typhimurium and S. aureus, respectively. In addition, our molecular docking predictions indicated the high affinity of these three compounds with active sites of bacterial DNA and RNA polymerases, pointing to plausible impairments of the pathogenic bacteria cell replication processes. As well, the safety profile was developed through the zebrafish model. The in vivo toxicological evaluation of (CSEO) exhibited a concentration-dependent manner, with a lethal concentration (LC50) equal to 6.6 µg/mL. [ABSTRACT FROM AUTHOR]

The beneficial properties of algae make them perfect functional ingredients for food products. Algae have a high energy value and are a source of biologically active substances, proteins, fats, carbohydrates, vitamins, and macro- and microelements. They are also rich in polyunsaturated fatty acids, proteins, mycosporine-like amino acids, polysaccharides, polyphenols, carotenoids, sterols, steroids, lectins, halogenated compounds, polyketides, alkaloids, and carrageenans. Different extraction parameters are used depending on the purpose and the substances to be isolated. In this study, the following parameters were used: hydromodule 1:10 and an extraction duration of 1–2 h at the extraction temperature of 25–40 °C. A 30–50% solution of ethanol in water was used as an extractant. Algae extracts can be considered as potential natural sources of biologically active compounds with antimicrobial activity and antiviral properties. The content of crude protein, crude fat, and carbohydrates in U. Prolifera, C. racemosa var. peltata (Chlorophyta), S. oligocystum and S. fusiforme (SF-1) was studied. It was found that C. muelleri (Bacillariophyta), I. galbana (Haptophyta), and T. weissflogii (Bacillariophyta) contain about 1.9 times more omega-3 than omega-6 fatty acids. N. gaditana (Ochrophyta), D. salina (Chlorophyta), P. tricornutum (Bacillaryophyta) and I. galbana (Haptophyta) extracts showed inhibitory activity of varying intensities against E. coli or P. aeruginosa. In addition, algae and algae-derived compounds have been proposed to offer attractive possibilities in the food industry, especially in the meat sector, to evolve functional foods with myriad functionalities. Algae can increase the biological activity of food products, while the further study of the structure of compounds found in algae can broaden their future application possibilities. [ABSTRACT FROM AUTHOR]

Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems. [ABSTRACT FROM AUTHOR]

The biological activities of Inula graveolens in Chebba (Tunisia) salt marsh were screened. Total polyphenol (TPP), flavonoid (TF), and proanthocyanidin (TPC) contents were determined and the correlation between the phytochemistry and the antioxidant, antimicrobial, and anti-enzymatic activities was assessed. The polyphenols in the solvent extracts suggested that salinity stress may enhance the production of bioactive compounds. Antiradical activities and a potent acetylcholinesterase inhibitory power were observed. I. graveolens extracts were antimicrobial against Salmonella typhimurium, Micrococcus luteus, and Staphylococcus aureus. Total flavonoids correlated with the activity against M. luteus, while the total polyphenols content was not correlated with the antimicrobial activity. [ABSTRACT FROM AUTHOR]

Artificial Intelligence is an emerging technology in the field of agriculture. Artificial Intelligence-based tools and equipment have actually taken the agriculture sector to a different level. This new technology has improved crop production and enhanced instantaneous monitoring, processing, and collection. The most recent computerized structures using remote sensing and drones have made a significant contribution to the agro-based domain. Moreover, remote sensing has the capability to support the development of farming applications with the aim of facing this main defy, via giving cyclic records on yield status during studied periods at diverse degrees and for diverse parameters. Various hi-tech, computer-supported structures are created to determine different central factors such as plant detection, yield recognition, crop quality, and several other methods. This paper includes the techniques employed for the analysis of collected information in order to enhance the productivity, forecast eventual threats, and reduce the task load on cultivators. [ABSTRACT FROM AUTHOR]