Assessment of chemical risks and benefits connected with macroalgae consumption.

Reducing animal-based food production and consumption due to environmental issues and undergoing upcoming changes in food dietary patterns is pushing European society to search for new protein sources. Consuming macroalgae (seaweed) is one of the possible solutions, and it is an exciting alternative for both sustainability and consumers' health. The aim of this work, implemented under the EU-FORA fellowship programme, was to evaluate the current and projected consumption of macroalgae in terms of possible beneficial and detrimental effects on consumers.

Phenotypic Characterization and Genome Analysis of New Broad-Spectrum Virulent Salmophage, Salmonella Phage KKP_3822, for Biocontrol of Multidrug-Resistant Strains.

is one of the main foodborne pathogens. Irrational antibiotic management has led to an increase in the incidence of multidrug-resistant strains. Bacteriophages may be an alternative method of food biopreservation and contribute to reducing the number of food poisonings requiring pharmacotherapy.

Edible insect protein concentrates: Optimized salt-assisted extraction methods evaluation.

This study explores the extraction of proteins from edible insects such as Tenebrio molitor, Acheta domesticus, and Locusta migratoria using alkaline extraction and acid precipitation (AEAP) as a control method and evaluates the influence of salting-in (NaCl-assisted), salting-out ((NH₄)₂SO₄), and combined salting-in/out techniques on the resulting protein quality and functional properties. We hypothesized that salt-assisted methods would enhance protein extraction efficiency and functionality compared to AEAP. Molecular size distribution analysis confirmed that the salting-out method preferentially aggregated smaller proteins (<30 kDa).

Antioxidative Status and Meat Quality Traits as Affected by Dietary Supplementation of Finishing Pigs with Natural Phenolics.

This work investigated the effect of a plant-based phenolic supplement on the color, myoglobin forms, lipid oxidation, and antioxidative status of fresh and stored (10 days at 4 °C) meat (), as well as the antioxidative status of the blood and liver. The sensory quality of the meat was also evaluated for color, aroma, texture, juiciness, and palatability. Twenty-four finishing pigs, divided into two groups, were fed a basal diet and a diet with a phenolic supplement (0.

Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages.

The study aimed to assess the impact of lactic acid bacteria (LAB) strains on the antioxidant, physico-chemical properties, and microbiological quality of fermented sausages. Five treatments of raw sausages were prepared: two controls without LAB addition (C, P), and three samples with LAB addition (SCH1, BAL6, KL14). Fatty acid composition, cholesterol content, physico-chemical, microbiological tests, and antioxidant assays, were performed at time 0 and after 1 and 2 months of storage.

The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults.

Legume seeds, such as chickpeas, are a rich source of resistant starch (RS) and have a low glycemic index (GI). The aim of this study was to evaluate the effect of cooking and cooling chickpea pasta on the RS content, glycemic response, and GI in healthy subjects. Twelve healthy subjects of both sexes, aged 18-65 years, participated in this study.

Changes in the storage quality of fresh-cut vegetables using supercritical carbon dioxide treatment.

Supercritical carbon dioxide (SCCD) has been studied for its effectiveness in preserving vegetables, but most research has focused on overall changes in the total phenolic, carotenoid and sugar contents. However, the detailed changes in individual nutrients during storage, as well as their relationship, remain largely unexplored. Herein, in this work, high-performance liquid chromatography (HPLC) was used to analyze the variations in individual carotenoids and sugars in SCCD-treated carrots and pumpkins during 21 days of storage.

Characteristics and in vitro properties of potential probiotic strain Fructobacillus tropaeoli KKP 3032 isolated from orange juice.

Fructobacillus, a Gram-positive, non-spore-forming, facultative anaerobic bacterium, belongs to the fructophilic lactic acid bacteria (FLAB) group. The group's name originates from fructose, the favored carbon source for its members. Fructobacillus spp.

Pleurotus spp.-an effective way in degradation mycotoxins? A comprehensive review.

Mycotoxins-secondary metabolites produced by filamentous fungal species-occur as a global problem in agriculture due to the reduction in crop quality and the negative effects on human and animal health. There is a need to develop environment-friendly methods of detoxification. In recent years, a number of biological methods for the removal/degradation of mycotoxins have been described.

Shaping the Physicochemical and Health-Promoting Properties of Carrot Snacks Produced by Microwave-Vacuum Drying with Preliminary Thermal and Enriching Treatment.

This study analyzed the effects of thermal pre-treatments such as convective drying (P-CD), water (BL_W), and microwave blanching (M_BL) and osmotic enrichment pre-treatments with juices from pomegranate (PG), chokeberry (CH), and sea buckthorn (SB) on microwave-vacuum-dried (MVD) carrot properties. Convective drying (CD) and freeze-drying (FD) were used as a comparative method. The dry matter content and water activity of MVD carrots were varied, but in many cases, the values were comparable to those of FD-dried carrots.

Exploring the Presence of Cannabinoids in Hemp-Infused Fermented Milk Drinks: An Analysis of Pre- and Post-Fermentation Levels.

Yoghurts are the most popular fermented dairy products. Consumer attention is directed towards products containing inputs that enrich the product with bioactive substances. The growing interest in the L.

Mitigating Dietary Bisphenol Exposure Through the Gut Microbiota: The Role of Next-Generation Probiotics in Bacterial Detoxification.

Bisphenols, such as bisphenol A and its analogs, which include bisphenol S, bisphenol F, bisphenol AF, and tetramethyl bisphenol F, are chemical contaminants commonly found in food that raise serious health concerns. These xenobiotics can potentially have harmful effects on human health. The gut microbiota plays a crucial role in metabolizing and neutralizing these substances, which is essential for their detoxification and elimination.

Exploring the Correlation Between the Molecular Structure and Biological Activities of Metal-Phenolic Compound Complexes: Research and Description of the Role of Metal Ions in Improving the Antioxidant Activities of Phenolic Compounds.

We discussed and summarized the latest data from the global literature on the action of polyphenolic antioxidants and their metal complexes. The review also includes a summary of the outcomes of theoretical computations and our many years of experimental experience. We employed various methods, including spectroscopy (FT-IR, FT-Raman, NMR, UV/Vis), X-ray diffraction, thermal analysis, quantum calculations, and biological assays (DPPH, ABTS, FRAP, cytotoxicity, and genotoxicity tests).

Editorial for Special Issue "Role of Microorganisms and Their Metabolites in Agriculture, Food and the Environment".

Microorganisms and their metabolites play a crucial role in agriculture, food production, and environmental sustainability, offering solutions to challenges like soil degradation, pest management, and climate resilience [...

Exploring the ancient roots and modern global brews of tea and herbal beverages: A comprehensive review of origins, types, health benefits, market dynamics, and future trends.

Tea, a culturally significant beverage, originated around 2700 B.C. in ancient Chinese civilization, with a profound understanding of its therapeutic properties.

Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot.

This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various parameters such as pH levels, dry matter content, total acidity, salt content, color changes, pigment content, and lactic acid bacteria count. This study identifies the most favorable salt concentration for bacterial growth during fermentation and storage as 2-3%.

Age-related changes in carcass composition, physicochemical properties, texture and microstructure of meat from White King pigeons.

1. An experiment was conducted to explore the age-related changes in carcass composition, physicochemical properties, texture and microstructure of meat from White King pigeons. The study used 32 carcasses collected from White King pigeons (16 aged 4 weeks and 16 aged 180 weeks).

Genetic Diversity, Virulence Factors and Antibiotic Resistance of from Food and Clinical Samples in Southern Poland.

Listeriosis is one of the most serious foodborne diseases under surveillance, with an overall mortality rate in the EU currently being high at 18.1%. Therefore, this study aims to investigate strains isolated from clinical and food samples for susceptibility to antimicrobials, presence of virulence factors, and genetic diversity.

Inhibitory Effect of Extracts on the and Growth and Mycotoxin Biosynthesis.

Fungal infections are among the most common diseases of crop plants. Various species of the spp. are naturally prevalent and globally cause the qualitative and quantitative losses of farming commodities, mainly cereals, fruits, and vegetables.

Determination of Opium Alkaloid Content in Poppy Seeds Using Liquid Chromatography Coupled with a Mass Spectrometer with a Time-of-Flight Analyzer (UPLC-TOF-HRMS).

Opium poppy is a plant used in both the pharmaceutical and food industries. Substances found on the surface of dry poppy seeds belong to the group of opium alkaloids. However, the presence of these substances in food products poses a risk to consumer health, which is why new permissible levels for both substances in poppy seeds and derivative products have been introduced in Regulation (EU) 2023/915.