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The increase in food production is accompanied by an increase in waste, particularly agricultural by-products from cultivation and processing. These residues are referred to as agricultural by-products. To address this issue, biotechnological processes can be used to create new applications for these by-products. This study explored the use of LAB strains (Lactiplantibacillus plantarum, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Limosilactobacillus fermentum) on by-products such as white grape pomace, cocoa bean shells, apple pomace, and defatted roasted hazelnut to develop yoghurt-style fruit beverages. Microbial load and pH changes were monitored during a 24 h fermentation and 14-day shelf life at 5 °C. Concentrations of sugars, organic acids, and volatile organic compounds were also analyzed using HPLC and GC-qMS. The results showed that optimizing the matrix led to significant bacterial growth, with viable microbes remaining under refrigeration. In particular, the strain of L. plantarum tested on the cocoa bean shell yielded the most promising results. After 24 h of fermentation, the strain reached a charge of 9.3 Log CFU/mL, acidifying the substrate to 3.9 and producing 19.00 g/100 g of lactic acid. Aromatic compounds were produced in all trials, without off-flavours, and characteristic fermented food flavours developed. Additionally, secondary metabolites produced by lactic acid bacteria may enhance the health benefits of these beverages.

In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics’ health benefits with fruit juices’ nutritious properties. Since most probiotic food products are dairy products, fruit juices could be a viable alternative to dairy foods. Moreover, the variety of tastes with which these juices can be produced can expand the market for these products to consumers of all ages. Important challenges for the probiotic juice manufacturing industry are stability and sensory properties, which can be altered by probiotics or their metabolites. Any functional food must be healthy but still acceptable to consumers’ tastes. To evaluate the safety of these products, and improve the efficacy of probiotics in fruit juices, innovative technologies have been proposed, such as microencapsulation and the contemporary use of antioxidants.

Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35–60% of the fruit being discarded. However, this waste contains valuable components, such as fibre, carotenoids, polyphenols, and other bioactive compounds. In an effort to repurpose mango peel, this study dehydrated it to create mango peel powder (MPP), which was then incorporated into sourdough bread to produce functional breads with enhanced nutritional value. Semolina was replaced with MPP at levels of 5% (MPP-5) and 10% (MPP-10) (w/w). After dehydration, the mango peel had a yield of 22%, and the procedure used did not cause any organoleptic changes. The bread fermentation process was conducted at 30 °C for 8 h. During dough fermentation, the pH was monitored, showing a value of 4.14 ± 0.02 in the MPP-10 dough. Overall, the MPP-10 bread received a higher score (6.51) than the control (CTR) bread (5.6) and the MPP-5 bread (6.11). The total phenolic content of the fortified breads ranged from 44.760 to 98.931 mg gallic acid equivalents (GAE)/g, and the antiradical activity ranged from 15.213 to 29.461 mmol trolox equivalent antioxidant activity (TEAC)/100 g, depending on the percentage of enrichment.

The presence of foodborne pathogens in meat is linked to several contamination sources, and the slaughterhouse environment represents a relevant reservoir of contamination. Aureimonas altamirensis is a Gram-negative bacteria associated with different isolation sources, including human clinical cases. This study aims to identify and characterize an A. altamirensis isolate from chicken guts collected in an Italian slaughterhouse. The study approach includes whole-genome analysis jointly with phenotypical tests. Whole-genome sequencing (WGS) confirms the initial MALDI-TOF MS identification, finding putative virulence and biofilm-related genes. Moreover, the gene class evaluation reveals that the numerically largest gene category in the A. altamirensis genome is related to amino acid metabolism and transport. The analyses performed on a human gut mucus-producing cell line (HT29-MTX-E12) demonstrated the ability of A. altamirensis to colonize the host cell layer. Moreover, the antibiotic resistance test showed a high resistance of A. altamirensis to gentamicin (MIC 0.5 mg/L). The detection of a potential pathogenic and antibiotic-resistant A. altamirensis strain isolated from a slaughterhouse underlines the necessity of active surveillance studies focused on this species and the need for further studies about A. altamirensis in foods.

The Arcobacteraceae bacterial family includes species isolated from animals and related food products. Moreover, these species have been found in other ecological niches, including water. Some species, particularly Arcobacter butzleri and Arcobacter cryaerophilus, have been isolated from human clinical cases and linked to gastrointestinal symptoms. The presence of antibiotic-resistant strains is a concern for public health, considering the possible zoonoses and foodborne infections caused by contaminated food containing bacteria resistant to antibiotic treatments. This review aims to highlight the importance of antibiotic resistance in Arcobacter spp. isolates from several sources, including information about antibiotic classes to which this bacterium has shown resistance. Arcobacter spp. demonstrated a wide spectrum of antibiotic resistance, including several antibiotic resistance genes. Antibiotic resistance genomic traits include efflux pumps and mutations in antibiotic target proteins. The literature shows a high proportion of Arcobacter spp. that are multidrug-resistant. However, studies in the literature have primarily focused on the evaluation of antibiotic resistance in A. butzleri and A. cryaerophilus, as these species are frequently isolated from various sources. These aspects underline the necessity of studies focused on several Arcobacter species that could potentially be isolated from several sources.

In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberries into powders, comparing it with traditional hot air drying (HAD). US-HAD reduced the drying time and achieved a final moisture content of 12%. Physicochemical analyses (colourimetry, total soluble solids, titratable acidity, and total phenolic content) were conducted on fresh fruit, powders, and fortified cookies. US-HAD cookies exhibited promising antioxidant activity, with ABTS values ranging from 8.049 to 8.536 mmol TEAC/100 g and DPPH values from 8.792 to 9.232 mmol TEAC/100 g, significantly higher than control cookies. The TPC was 13.033 mgGAE/g in HAD cookies and 13.882 mgGAE/g in US-HAD cookies. UHPLC-ESI-MS analysis showed an increase in phenolic compounds content in fortified cookies compared to the control. Sensory analysis highlighted a superior blackberry flavour and overall acceptability in US-HAD cookies, with statistical analysis confirming their superior nutritional and sensory qualities. Integrating US-HAD blackberry powder into cookies helps reduce food waste and enhances the nutritional profiles of baked goods, offering functional foods with health benefits. This work provides a scientific basis for developing enriched functional cookies, offering a healthy and sustainable alternative for utilising damaged fruits.

The literature identifies three main drivers for forced migration, namely conflict, food insecurity, and natural and man-made disasters, although finds no empirical consensus on the association between climate change and migrations. Aim of this study is to identify the different push and pull factors of forced migration in different regions of the world by means of gravity-type models. Particular attention is devoted to determining the effects of climatic factors and conflicts, while controlling for the economic, political and social relationship between the origin and the destination countries. We model both total forced migration, that includes refugees, asylum seekers, internal displacements, and returnees, and cross-border forced migrations. Finally, we consider a full panel data analysis and estimate both fixed effects and random effects model specifications.

Abstract Background Persisting symptoms after concussion (PSaC) include physical, cognitive, and psychological symptoms which contribute to rehabilitation challenges. Previous research has not thoroughly investigated the association between PSaC and pain‐related psychological factors. Therefore, there is an opportunity to use current pain models, such as the Fear Avoidance Model (FAM), as a framework to explore these relationships. The goals of this integrative review are to (1) identify and describe range of evidence that explores relationships between psychological factors and clinical outcomes in patients with PSaC, and (2) develop a comprehensive understanding of FAM‐specific psychological factors that have been identified as potential predictors of clinical outcomes in patients with PSaC. Methods This review will be based on principles and stages of an integrative review which will allow for inclusion of diverse methodologies: (1) problem formulation, (2) literature search, (3) data evaluation, (4) data analysis, and (5) presentation. Methods for reporting this review will be informed by the 2020 PRISMA guidelines for systematic reviews. Discussion The findings from this integrative review will inform healthcare professionals working in post‐concussion rehabilitation settings regarding relationships between FAM psychological factors and PSaC—an area that until recently has not been thoroughly explored. Additionally, this review will inform the development of other reviews and clinical studies to further investigate relationships between FAM psychological factors and PSaC. Integrative Review Registration OSF DOI 10.17605/OSF.IO/CNGPW.

The increase in food production is accompanied by an increase in waste, particularly agricultural by-products from cultivation and processing. These residues are referred to as agricultural by-products. To address this issue, biotechnological processes can be used to create new applications for these by-products. This study explored the use of LAB strains (Lactiplantibacillus plantarum, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Limosilactobacillus fermentum) on by-products such as white grape pomace, cocoa bean shells, apple pomace, and defatted roasted hazelnut to develop yoghurt-style fruit beverages. Microbial load and pH changes were monitored during a 24 h fermentation and 14-day shelf life at 5 °C. Concentrations of sugars, organic acids, and volatile organic compounds were also analyzed using HPLC and GC-qMS. The results showed that optimizing the matrix led to significant bacterial growth, with viable microbes remaining under refrigeration. In particular, the strain of L. plantarum tested on the cocoa bean shell yielded the most promising results. After 24 h of fermentation, the strain reached a charge of 9.3 Log CFU/mL, acidifying the substrate to 3.9 and producing 19.00 g/100 g of lactic acid. Aromatic compounds were produced in all trials, without off-flavours, and characteristic fermented food flavours developed. Additionally, secondary metabolites produced by lactic acid bacteria may enhance the health benefits of these beverages. [ABSTRACT FROM AUTHOR]

In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics' health benefits with fruit juices' nutritious properties. Since most probiotic food products are dairy products, fruit juices could be a viable alternative to dairy foods. Moreover, the variety of tastes with which these juices can be produced can expand the market for these products to consumers of all ages. Important challenges for the probiotic juice manufacturing industry are stability and sensory properties, which can be altered by probiotics or their metabolites. Any functional food must be healthy but still acceptable to consumers' tastes. To evaluate the safety of these products, and improve the efficacy of probiotics in fruit juices, innovative technologies have been proposed, such as microencapsulation and the contemporary use of antioxidants. [ABSTRACT FROM AUTHOR]

ABSTRACT Arcobacter butzleri is a foodborne pathogen belonging to the Arcobacteraceae family. This Gram-negative bacterium is found in water, food, and various organisms, including farm animals, clams, and fish. Moreover, A. butzleri has been isolated from human stool samples, where it was associated with gastrointestinal symptoms such as diarrhea. The present study focused on the transcriptome analysis of three A. butzleri strains isolated from human stools and displaying variable virulence potential in vitro. We used a mucus-producing human intestinal in vitro model (Caco-2/HT29-MTX-E12) to study the colonization and invasion abilities of the three A. butzleri strains. The ability of all three A. butzleri strains to colonize our in vitro model system was subsequently confirmed. Moreover, transcriptomics showed the upregulation of putative virulence genes. Among these genes, tonB, exbB, and exbD, which belong to the same operon, were upregulated in strain LMG 11119, which also had the greatest colonization ability. Moreover, genes not currently considered A. butzleri virulence genes were differentially expressed during cell model colonization. The main functions of these genes were linked to organic acid metabolism and iron transport and particularly to the function of the TonB complex. IMPORTANCE Recent advancements in the genomic characterization of A. butzleri revealed putative virulence genes and highlighted the possible pathogenic mechanisms used by this foodborne pathogen. It is therefore possible to study the transcriptomes of these bacteria to explore possible virulence mechanisms under conditions that mimic the infection process. The transcriptome and colonization/invasion analyses that we performed in this study enabled the evaluation of A. butzleri-mediated infection of the mucus-producing human intestinal in vitro model. We confirmed the upregulation of previously proposed virulence genes in the A. butzleri strains. In addition, we identified the differential expression of a number of other genes, which are not currently thought to be associated with virulence, in three A. butzleri strains during infection of mucus-producing human epithelial cells. Changes in the concentration of acetic acid and the upregulation of genes associated with organic acid metabolism during host-pathogen contact were also observed. These findings highlight the importance of previously unreported genes in the virulence mechanisms of A. butzleri.

In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy. Non-compliant avocado fruits, as well as avocado seeds and peels, are examples of promising raw materials due to their high nutritional yield and antioxidant profiles. This study aimed to recycle avocado food waste and by-products through dehydration to produce functional bread. For this purpose, dehydrated avocado was reduced to powder form, and bread was prepared with different percentages of the powder (5% and 10%) and compared with a control bread prepared with only semolina. The avocado pulp and by-products did not alter organoleptically after dehydration, and the milling did not affect the products’ color and retained the avocado aroma. The firmness of the breads enriched with avocado powder increased due to the additional fat from the avocado, and alveolation decreased. The total phenolic content of the fortified breads was in the range of 2.408–2.656 mg GAE/g, and the antiradical activity was in the range of 35.75–38.235 mmol TEAC/100 g (p < 0.0001), depending on the percentage of fortification.

Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35–60% of the fruit being discarded. However, this waste contains valuable components, such as fibre, carotenoids, polyphenols, and other bioactive compounds. In an effort to repurpose mango peel, this study dehydrated it to create mango peel powder (MPP), which was then incorporated into sourdough bread to produce functional breads with enhanced nutritional value. Semolina was replaced with MPP at levels of 5% (MPP-5) and 10% (MPP-10) (w/w). After dehydration, the mango peel had a yield of 22%, and the procedure used did not cause any organoleptic changes. The bread fermentation process was conducted at 30 °C for 8 h. During dough fermentation, the pH was monitored, showing a value of 4.14 ± 0.02 in the MPP-10 dough. Overall, the MPP-10 bread received a higher score (6.51) than the control (CTR) bread (5.6) and the MPP-5 bread (6.11). The total phenolic content of the fortified breads ranged from 44.760 to 98.931 mg gallic acid equivalents (GAE)/g, and the antiradical activity ranged from 15.213 to 29.461 mmol trolox equivalent antioxidant activity (TEAC)/100 g, depending on the percentage of enrichment. [ABSTRACT FROM AUTHOR]

This study aimed to assess the capability of supercritical fluid extraction (SFE) as an alternative and green technique compared to Soxhlet extraction for the production of oils from Opuntia ficus-indica (OFI) seeds originating from Yemen and Italy and Opuntia dillenii (OD) seeds from Yemen. The following parameters were used for SFE extraction: a pressure of 300 bar, a CO2 flow rate of 1 L/h, and temperatures of 40 and 60 °C. The chemical composition, including the fatty acids and tocopherols (vitamin E) of the oils, was determined using chromatographic methods. The highest yield was achieved with Soxhlet extraction. The oils obtained with the different extraction procedures were all characterized by a high level of unsaturated fatty acids. Linoleic acid (≤62% in all samples) was the most abundant one, followed by oleic and vaccenic acid. Thirty triacylglycerols (TAGs) were identified in both OFI and OD seed oils, with trilinolein being the most abundant (29–35%). Vanillin, 4-hydroxybenzaldehyde, vanillic acid, and hydroxytyrosol were phenols detected in both OFI and OD oils. The highest γ-tocopherol content (177 ± 0.23 mg/100 g) was obtained through the SFE of OFI seeds from Yemen. Overall, the results highlighted the potential of SFE as green technology to obtain oils suitable for functional food and nutraceutical products.

The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentages of substitution (5%, 7.5%, and 10%, were evaluated. The total polyphenolic content in hemp flour was quantified in the range of 6.38–6.35 mg GAE/g, and free radical scavenging was included in the range from 3.94–3.75 mmol TEAC/100 g in Hemp 1 and Hemp 2, respectively. The phenolic profiles determined by UHPLC-ESI/QTOF-MS showed that cannabisin C, hydroxycinnamic and protocatechuic acids were the most abundant phenolic compounds in both hemp flours. Among the amino acids, isoleucine, glutamine, tyrosine, proline, and lysine were the most abundant in raw materials and pasta samples. Although the hemp seeds were previously subjected to oil extraction, hemp flours retain about 8% of oil, and the fatty acids present in the largest amount were linoleic acid and α-linolenic acid. Characterization of the minerals showed that the concentration of macro and trace elements increased according to fortification percentage. Sensory evaluation and cooking quality indicated that the best performance in terms of process production and consumer acceptance was obtained using Hemp 2 at 7.5%. Hemp supplementation could be a potential option for producing high-quality, nutritionally rich, low-cost pasta with good color and functionality.

In a volleyball team, an optimal body composition might be reachable by monitoring both training plan and nutritional habits to obtain success in competitions. The Mediterranean Diet (MD) may represent a good choice to cover the nutritional needs of those practicing competitive sports. The aim of this study was to monitor body composition changes through bioelectrical impedance vector analysis (BIVA) during pre-season training sessions (P), the championship (C), and the play-off period, in volleyball players following MD recommendations. Our data showed that athletes maintained an optimal MD adherence over the study period. In the total population, we observed an upward and leftward shift of the vector on the resistance (Rz)/reactance (Xc) graph within the specific tolerance ellipses for the volleyball players. Using Hotelling’s T² test, we found significant changes in BIVA parameters from P to C of the entire team, due to reduction in Rz/height (H) and increase in Xc/H, along with an increase in phase angle, body cell mass index, and skeletal muscle mass. Our findings support BIVA as a useful tool to monitor body adaptations of athletes and the MD as an optimal dietary pattern in sport setting to allow good performance in athletes.

In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberries into powders, comparing it with traditional hot air drying (HAD). US-HAD reduced the drying time and achieved a final moisture content of 12%. Physicochemical analyses (colourimetry, total soluble solids, titratable acidity, and total phenolic content) were conducted on fresh fruit, powders, and fortified cookies. US-HAD cookies exhibited promising antioxidant activity, with ABTS values ranging from 8.049 to 8.536 mmol TEAC/100 g and DPPH values from 8.792 to 9.232 mmol TEAC/100 g, significantly higher than control cookies. The TPC was 13.033 mgGAE/g in HAD cookies and 13.882 mgGAE/g in US-HAD cookies. UHPLC-ESI-MS analysis showed an increase in phenolic compounds content in fortified cookies compared to the control. Sensory analysis highlighted a superior blackberry flavour and overall acceptability in US-HAD cookies, with statistical analysis confirming their superior nutritional and sensory qualities. Integrating US-HAD blackberry powder into cookies helps reduce food waste and enhances the nutritional profiles of baked goods, offering functional foods with health benefits. This work provides a scientific basis for developing enriched functional cookies, offering a healthy and sustainable alternative for utilising damaged fruits. [ABSTRACT FROM AUTHOR]

This study examines the integration of neuroscience into education, critically assessing the risks of "neurocentrism" and proposing the concept of "neuroscientific literacy" as a key to avoiding reductionism. The analysis emphasizes the importance of considering interactions across multiple levels - from neural to social processes - while cautioning against reducing students to mere brain mechanisms. Neuroscientific literacy as an educational approach aims to equip educators with tools to understand and apply neuroscientific knowledge mindfully and in a balanced manner, fostering a non-reductionist pedagogy. [ABSTRACT FROM AUTHOR]

The Arcobacteraceae bacterial family includes species isolated from animals and related food products. Moreover, these species have been found in other ecological niches, including water. Some species, particularly Arcobacter butzleri and Arcobacter cryaerophilus, have been isolated from human clinical cases and linked to gastrointestinal symptoms. The presence of antibiotic-resistant strains is a concern for public health, considering the possible zoonoses and foodborne infections caused by contaminated food containing bacteria resistant to antibiotic treatments. This review aims to highlight the importance of antibiotic resistance in Arcobacter spp. isolates from several sources, including information about antibiotic classes to which this bacterium has shown resistance. Arcobacter spp. demonstrated a wide spectrum of antibiotic resistance, including several antibiotic resistance genes. Antibiotic resistance genomic traits include efflux pumps and mutations in antibiotic target proteins. The literature shows a high proportion of Arcobacter spp. that are multidrug-resistant. However, studies in the literature have primarily focused on the evaluation of antibiotic resistance in A. butzleri and A. cryaerophilus, as these species are frequently isolated from various sources. These aspects underline the necessity of studies focused on several Arcobacter species that could potentially be isolated from several sources. [ABSTRACT FROM AUTHOR]

The consumption of contaminated poultry meat is a significant threat for public health, as it implicates in foodborne pathogen infections, such as those caused by Arcobacter. The mitigation of clinical cases requires the understanding of contamination pathways in each food process and the characterization of resident microbiota in the productive environments, so that targeted sanitizing procedures can be effective ly implemented. Nowadays these investigations can benefit from the complementary and thoughtful use of culture- and omics-based analyses, although their application in situ is still limited. Therefore, the 16S-rRNA gene-based sequencing of total DNA and the targeted isolation of Arcobacter spp. through enrichment were performed to reconstruct the environmental contamination pathways within a poultry abattoir, as well as the dynamics and distribution of this emerging pathogen. To that scope, broiler's neck skin and caeca have been sampled during processing, while environmental swabs were collected from surfaces after cleaning and sanitizing. Metataxonomic survey highlighted a negligible impact of fecal contamination and a major role of broiler's skin in determining the composition of the resident abattoir microbiota. The introduction of Arcobacter spp. in the environment was mainly conveyed by this source rather than the intestinal content. Arcobacter butzleri represented one of the most abundant species and was extensively detected in the abattoir by both metataxonomic and enrichment methods, showing higher prevalence than other more thermophilic Campylobacterota. In particular, Arcobacter spp. was recovered viable in the plucking sector with high frequency, despite the adequacy of the sanitizing procedure. [ABSTRACT FROM AUTHOR]