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Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manufacturing industries creates opportunities for the food packaging industry. These opportunities include the development of biodegradable plastics, functional compounds, active and intelligent packaging materials. However, the practicality, adaptability and relevance of up-scaling this lab-based research into an industrial scale are yet to be thoroughly examined. Therefore, in this review, recent research on the development of active and intelligent packaging materials, their applications on seafood and meat products, consumer acceptance, and recommendations to improve commercialization of these products were critically overviewed. This work addresses the challenges and potential in commercializing food waste and by-products for the food packaging industry. This information could be used as a guide for research on reducing food loss and waste while satisfying industrial demands.

We experimentally determined that bacteriocin-like inhibitory substances synthetized by Oenococcus oeni may act as a natural preservative and may thus be of importance for the wine industry. An O. oeni strain isolated from wine was tested for antimicrobial activity against ten indicator lactic acid wine spoilage bacteria of enological origin from the genera Lactobacillus, Leuconostoc, and Pediococcus. A strong competition effect of O. oeni against all the tested indicator bacteria was noted. The antimicrobial extracellular metabolites were produced at the end of O. oeni’s exponential growth phase and the maximum activity occurred between hours 15 and 20 of cultivation. The bioactive compounds synthetized by O. oeni were found to be strain-specific. Their bactericidal activity was stable at high temperatures (100 °C, 20 min) and in low pH environments (with the greatest activity at pH 2–8), but was totally degraded by proteolytic enzymes (pronase E, proteinase K, trypsin, pepsin, and α-chymotrypsin). They can thus be classified as heat-resistant proteins active at low pH. The dynamics of the biosynthesis and their activity were temperature-dependent, being best at 20 °C. Our results indicate that the use of an O. oeni starter culture with the appropriate antimicrobial potential may be a useful tool in winemaking procedures to control microbial stability and inhibit wine spoilage.

Stimulation of lactate utilization by Selenomonas ruminantium and Megasphaera elsdenii may help in reducing problems associated with rumen acidosis. The objective of this study was to determine the effect of a Saccharomyces cerevisiae live culture and Saccharomyces cerevisiae fermentation products on in vitro growth and fermentation of lactate-utilizing ruminal bacteria, S. ruminantium (ATCC 19205) and M. elsdenii (ATCC 25940). The cultures were run for 0, 6, 12, 24 and 48 h under anaerobic conditions on a growth medium supplemented with a yeast live culture (SC) or with yeast fermentation products (SCFP) and, as reference, on the same medium without supplementation (CON). Neither SC nor SCFP had a significant effect on the growth of S. ruminantium after 6, 12 and 24 h of incubation, but the live yeast culture significantly (P≤0.05) improved the growth of these bacteria after 48 h of incubation. The yeast fermentation products significantly (P≤0.05) decreased pH and increased lactate synthesis by S. ruminantium. The Saccharomyces cerevisiae live culture significantly improved the growth of M. elsdenii after 12 and 24 h of incubation, and the S. cerevisiae fermentation products increased its growth after 48 h. The After 24 and 48 h of incubation the Saccharomyces cerevisiae live culture reduced the concentration of total volatile fatty acids (VFA), while caproate was the main product of in vitro fermentation of M. elsdenii (P≤0.05). Saccharomyces cerevisiae live cultures may improve microbial fibre fermentation in the rumen by maintaining optimal pH conditions.

The aim of this study was to evaluate the efficiency of malolactic fermentation in the production of red and white wine from high-acid musts (up to 9.5 g/L malic acid), typical for cool-climate European wine zones. Four vinification scenarios were investigated: alcoholic fermentation only, simultaneous malolactic and alcoholic fermentation, malolactic fermentation induced at the end of alcoholic fermentation, and spontaneous malolactic fermentation. Our results, confirmed in three independent wine seasons, indicate that the best results, expressed as the greatest dynamics and efficiency in the deacidification, were observed when alcoholic and malolactic fermentation was simultaneous (83.97–94.84% reduction in malic acid). A total reduction in malic acid in such acid musts was not possible. In the co-inoculation scenario, fermentation time was significantly reduced, there was no increase in volatile acidity, and the lowest residual sugar concentrations were noted. Advantageously, the timing of the malolactic bacteria inoculation had no effect on the metabolism of such secondary metabolites as citric and acetic acids as well as on the final ethanol and glycerol concentration. It was suggest that co-inoculation of yeast and bacteria can be a very useful technique in the process of cool-climate grape wine production and also can be regarded as being applicable on industrial scale specially for very high-acid grape must.

The aim of the study was to produce fermented ewe’s milk with an increased ratio of native whey proteins and to characterize selected properties (metabolic activity, mono- and disaccharides, lactic acid and ethanol content, aroma profile, texture, color and sensory properties) of experimental milk and final product. Increasing the ratio of whey proteins to caseins in experimental milk resulted in higher activity of microorganisms belonging to the starter culture used in fermentation and higher content of volatile ketones in total volatile compounds identified during experiment. Increase in the lactic acid content and brightness parameter in fermented milk was observed in product made from experimental milk with modified ratio of whey proteins to caseins. It was concluded that changing the ratio of the main protein fractions in experimental milk differences in the physical and chemical properties of the final product, but these changes did not have a negative influence on sensory properties and product desirability.

The 49 hybrids of sugar beet and semi-forage beet used in this research were characterized by a variable concentration of saccharose (14.58% ± 1.28), Na (5.51 ± 3.07 mmol kg −1 ), K (57.44 ± 9.71 mmol kg −1 ), N (21.68 ± 4.75 mmol kg −1 ), yield (68.36 ± 10.29 t ha −1 ) and differentiated fermentation efficiency (5.14 ± 1.22 m 3 ha −1 ). It was found that the effectiveness of fermentation depends not only on the saccharose content in the sugar beet, but also its relationships with other components of the dry matter. High sugar beet yield have significant effect on ethanol yield. The impurities such as K, N and Na have a negative effect on efficiency of the fermentation process. It also specifies varietal differences on ethanol yield. It has been found that high ethanol yield is correlated with diploid hybrids which are sugar hybrids.

Periodontal disease is highly prevalent worldwide, and consumption of certain foods, such as fruits, seem to improve the effectiveness of periodontal therapy (PT) due to their antiadhesive, immunomodulatory, and antioxidative properties. We hypothesized that the cranberry functional beverage (CFB) consumed for eight weeks improves gingival inflammation indices via inhibition of dental plaque, and alterations in antioxidant status, and systemic inflammation in patients with gingivitis. In this two-arm randomized controlled study, fifty participants were divided into an experimental group (CFB), administered daily with 750 ml CFB, or a control group administered the same amount of water. All patients underwent nonsurgical PT prior to the intervention. Gingival (GI) and bleeding on probing (BoP) indices of inflammation, plaque (PI) and approximal plaque (API) indices of dental plaque deposition, saliva and serum total antioxidant status (TAS), serum malonylodialdehyde level (MDA), and interleukin 1-beta level (IL-1beta) were measured pre- and postintervention. A risk of caries development was determined by Streptococcus mutans (SM) and Lactobacillus spp. (LAB) counts in supragingival dental plaque. Changes in GI and PI but not BoP and API were significantly more pronounced in the CFB group compared to the control group. Serum or saliva TAS, IL-1beta, and MDA did not differ between groups. The number of SM reduced in CFB, but not in the control group. We demonstrated that the consumption of CFB improves gingival and plaque indices without posing a risk of caries development. Thus CFB can be recommended as a safe adjunct for nonsurgical PT in patients with gingivitis.

The aim of this study was to characterize functional fermented caprine milk. Functional properties of fermented milks was an effect of increasing the level of whey proteins, MUFA and PUFA content in final product Milk used for experiments was obtained from experimental station belonging to Poznań University of Life Sciences. Feeding strategy was included modification by adding 12% of Camelina sativa cake. The fermentation process was done by using Lactobacillus acidophilus, Lactobacillus spp., and kefir grain microflora. The quality properties which were considered was metabolic activity, monosaccharide, disaccharide, lactic acid and ethanol content, aroma and fat profile. It was noted that increasing the content of functional components in processed milk caused changes in lactose, MUFA, PUFA and volatile acids content in final product.