Biology and Life Sciences

Abstract: Water composition is a key factor influencing brewing performance and beer quality due to its impact on mash chemistry, fermentation kinetics, and yeast metabolism. This study evaluated the effect of four Albanian spring waters (Bogova, Germenji, Selita, and Lajthiza), each with distinct mineral compositions, on the fermentation behaviour and physicochemical characteristics of Pale Ale beer produced under standardised brewing conditions. All beers were brewed using the same malt formulation, hopping regime, yeast strain, and fermentation parameters, with water source as the sole experimental variable. The beer worts showed only moderate differences in pH, colour, extract, and density, while alcoholic fermentation proceeded efficiently in all treatments and was completed within seven days. The final beers exhibited alcohol contents within the expected range for Pale Ale beers, while more pronounced differences were observed in acidity-related parameters and secondary metabolites. In particular, volatile acidity, glycerol, acetaldehyde, and organic acid concentrations varied significantly among treatments. Beers produced with Selita and Lajthiza waters showed higher volatile acidity and acetaldehyde levels, whereas Germenji water promoted increased glycerol production and lower acetaldehyde concentration. Correlation analysis and principal component analysis confirmed significant associations between brewing water mineralisation and fermentation-derived compounds. Calcium, magnesium, conductivity, and hardness were positively associated with glycerol production, while bicarbonate concentration influenced final beer pH and acidity development. Overall, the results demonstrate that Albanian spring waters are suitable for Pale Ale production and confirm that water mineral composition significantly affects yeast metabolism and the chemical profile of the final beers. These findings highlight the importance of water chemistry as a technological factor in craft beer production and may contribute to the valorisation of Albanian spring waters for geographically distinctive brewing applications.

Abstract: Soybean dregs are one of the main by-products during the processing of traditional soybean products, which are rich in insoluble dietary fiber. Insoluble dietary fiber has high mechanical strength and stability. After a certain treatment, it can have the po-tential to stabilize Pickering emulsions. In this research, high-purity soybean dregs insoluble dietary fibers (HPSIDF) were modified by alkaline H₂O₂, with oleic acid (OA) modified in a green synergistic modification. The surface of HPSIDF was etched to in-crease the reaction sites for hydrophobic modification. The hydrophobic modification was then used to enhance the emulsification properties, and finally, the performance of the particles in Pickering emulsions and the emulsification mechanism were analyzed. The absolute value of the ζ-potential of the hydrophobically modified high-purity soybean dregs insoluble dietary fiber (O-HPSIDF) increased from 15.87 mV to 37.27 mV. The stability of the Pickering emulsion stabilized by O-HPSIDF was greatly en-hanced, the droplet size of the emulsion decreased, the distribution was more uniform, and the emulsifier particles were able to form a network structure at the interface, which formed a certain mechanical strength for the emulsion.

Abstract: Growing consumer demand for sustainable food packaging has driven research into active packaging systems incorporating natural bioactive extracts into polymer matrices. This study developed bioactive foamed polystyrene (PS) films loaded with hydroxytyrosol (HOxT; 3,4-dihydroxyphenylethanol) and carvacrol (CVC; 5-isopropyl-2-methylphenol) adsorbed onto silica (SiO₂) as a functional filler, fabricated via extrusion and cast-film extrusion methods. The performance of these PS-based bioactive films was evaluated in combination with modified atmosphere packaging (MAP; 60% N₂/40% CO₂) for extending the shelf life of preservative-free, ready-to-eat sliced sponge cakes (SSC) stored at 15 °C for 10 weeks. Physicochemical, microbiological, and sensory attributes were assessed at regular intervals throughout storage. Control samples (air-packed, non-bioactive film) exhibited rapid quality deterioration, with visible mold development after 20 days. MAP-only controls (without bioactive film) delayed mold onset until the end of the storage period (day 70). However, SSC packaged under MAP in HOxT/CVC-loaded bioactive PS films maintained optimal quality throughout storage, including stable color, reduced weight loss, low lipid oxidation indices, softer texture, and superior bacteriostatic efficacy, along with the highest overall sensory acceptability scores. These results demonstrate that combining 40% CO₂ atmosphere with 0.6% (w/w) bioactive agents (HOxT + CVC) in PS films effectively inhibited mold and bacterial growth while retarding physicochemical and sensory degradation. Under normal atmospheric conditions, the shelf life of preservative-free bakery products is primarily limited by atmospheric oxygen, aerobic microbial spoilage, and lipid oxidation; MAP reduced headspace oxygen concentration to 0.01%. The developed bioactive packaging system extended SSC shelf life from a few days (air-packed control) to over 70 days, representing a promising, clean-label approach for the bakery industry. These findings confirm that integrated bioactive MAP is a technically feasible and effective strategy for preserving SSC quality without chemical preservatives.

Abstract: Background/Objectives: Suboptimal dietary patterns are among the leading modifiable contributors to global morbidity and mortality, particularly in cardiovascular disease, type 2 diabetes mellitus (T2DM), obesity, metabolic syndrome, and hypertension. Digital nutrition platforms have emerged to improve adherence to evidence-based dietary strategies; however, many systems lack structured optimization, processing-aware nutrient profiling, and explainable artificial intelligence (AI) mechanisms. The integration of large language models (LLMs) into digital health introduces conversational personalization but also risks hallucination and unsafe outputs without constraint enforcement. This study aimed to describe the system development, architecture, database infrastructure, optimization algorithms, explainability enforcement, and digital health implications of NutriSteppe-AI, a chatbot-first LLM-driven system for personalized health menu generation constrained by deterministic nutrient logic and processing-aware scoring. Methods: NutriSteppe-AI integrates: (1) a multi-source structured nutrient database of 20,000 food products with up to 130 tracked nutrients; (2) energy requirement estimation using the revised Harris-Benedict equation; (3) linear programming-based multi-objective optimization; (4) a Healthy Food Index (HFI; 0.5–5.0 scale) incorporating NOVA processing classification penalties; (5) traffic-light nutrient gating; and (6) a constrained LLM orchestration layer governed by structured API contracts. Algorithmic validation was performed using 10,000 simulated user profiles spanning diverse age, anthropometric, activity, dietary exclusion, and budget parameters. Results: The system achieved 96.8% full constraint satisfaction with macronutrient mean absolute errors of 11.60% (energy), 18.86% (protein), 16.26% (fat), and 20.91% (carbohydrates). Incorporating NOVA processing penalties reduced ultra-processed food HFI scores by 0.73 points (P < 0.001). Median optimized menu HFI improved from 3.6 to 4.3. Median system latency was 1.8 s. Explainability validation confirmed 100% deterministic alignment with zero hallucinated numeric claims. Conclusions: NutriSteppe-AI demonstrates that LLM-driven nutrition chatbots can achieve deterministic, explainable, and clinically aligned performance when governed by structured optimization, processing-aware scoring, and explainability enforcement. This architecture provides scalable digital health infrastructure for cardiometabolic disease prevention in diverse populations.

Abstract:

The application of Monascus-fermented products is undergoing a notable transition from traditional red pigments and monacolin K to Monascus yellow pigments, in response to reported myopathic and hepatotoxic risks associated with monacolin K. This comprehensive review elucidates the structural diversity, biosynthetic pathways, and multi-target pharmacological mechanisms of key Monascus yellow pigments, including monascin, ankaflavin, and the recently characterized derivative monascinol. Advanced metabolic engineering and precision fermentation have enabled high-yield production of these chemically stable azaphilone compounds. Mechanistically, monascin and ankaflavin act as selective peroxisome proliferator-activated receptor (PPAR-α/γ) agonists and AMP-activated protein kinase activators. They exhibit hypolipidemic, anti-diabetic, and cardiovascular-protective effects without the creatine phosphokinase elevation associated with statin-related muscle toxicity. Furthermore, emerging evidence highlights the capacity of monascinol to modulate the gut-liver axis by enriching probiotic taxa, notably Akkermansia muciniphila and butyrate-producing bacteria, suggesting potential prebiotic- and postbiotic-like metabolic benefits. Conclusively, supported by robust in vitro, in vivo, and clinical evidence, Monascus yellow pigments offer a substantially superior safety margin compared to monacolin K, positioning them as highly promising, candidate precision functional ingredients for the management of metabolic syndrome.

Abstract: Background: Fermented foods (FF) are widely consumed across different dietary cultures and are increasingly recognised for their nutritional and functional properties. Although fermentation can improve food preservation and safety, there are still concerns about microbiological and chemical hazards. Given the growing consumption of FF, it is essential to conduct a systematic evaluation of their safety to support evidence-based risk-benefit assessments. Objectives: This review aimed to establish the safety of FF for human consumption and to identify the main microbiological and chemical hazards associated with these foods, including their occurrence, exposure and potential risks. Design: A systematic narrative review was conducted in accordance with a predefined protocol aligned with PRISMA principles. Relevant human studies were identified through searches of the PubMed, Scopus and Cochrane Library databases. The eligibility criteria were defined using a PECO framework and included all population groups and a broad range of FF across major food categories. Alcoholic beverages with an alcohol content above 1.25% were excluded. The outcomes included the occurrence of hazards, associated exposure and risk, and reported foodborne outbreaks. Results: Microbiological hazards were predominantly associated with pathogens such as Salmonella, pathogenic Escherichia coli, Listeria monocytogenes, Campylobacter jejuni, and Clostridium botulinum, with dairy and fermented meat products most frequently implicated in outbreaks. However, these risks were largely linked to contaminated raw materials, inadequate processing conditions, or post-process contamination rather than fermentation itself. Chemical hazards included mycotoxins, heavy metals, polycyclic aromatic hydrocarbons, and acrylamide. Most available risk metrics indicated low concern under typical consumption scenarios, although certain products, such as specific cheeses and cereal-based foods, showed higher exposure levels. Importantly, several chemical hazards were associated with raw material contamination or thermal processing rather than the fermentation process. Conclusion: Overall, FF are generally safe when produced under appropriate hygienic and technological conditions. The identified risks are primarily driven by contamination upstream in the supply chain, processing practices, and environmental factors, rather than by fermentation itself. These findings emphasise the importance of targeted risk management strategies that focus on the quality of raw materials, process control and harmonised risk assessment approaches. This will support the safe integration of FF into modern diets.

Abstract:

Background: Lactopontin (LPN) is a bioactive milk protein of increasing interest for nutritional applications. Currently sourced from bovine milk, precision fermentation now enables the production of recombinant human lactopontin (rhLPN). In this study, the digestion and intestinal interaction of rhLPN and bovine milk-derived lactopontin (bmLPN) were compared using both a static INFOGEST digestion model and a dynamic, integrated gastrointestinal digestion and absorption Aelius MuCo-Absorb+ model under intended-use and high-exposure conditions. Methods & Results: rhLPN produced in Kluyveromyces lactis and bmLPN were evaluated in a representative nutritional matrix at three exposure levels (D1–D3; 0.0864–3.672 mg/mL). Western blotting demonstrated progressive proteolysis for both proteins, and SE-HPLC demonstrated equivalent peptide molecular weight distributions within each model. Digestion kinetics differed between models, with the static INFOGEST system generating a greater proportion of low-molecular-weight peptides than the MuCo-Absorb+ model. RP-HPLC and LC-MS/MS showed no intact LPN in basolateral samples, while LC-MS/MS analysis confirmed transport of low-molecular-weight digestion-derived peptides across the epithelial model. TEER and cell viability assays demonstrated no adverse effects on epithelial barrier integrity or viability. Conclusions: Precision-fermented rhLPN demonstrated gastrointestinal digestion, epithelial compatibility, and transepithelial transport characteristics comparable to bmLPN under representative use conditions. These findings support the nutritional relevance and safety of rhLPN as an alternative dietary source of lactopontin.

Abstract: Proteins and polysaccharides represent fundamental biopolymers in food systems, whose interactions critically determine structural and nutritional properties. While conventional reviews have extensively examined protein-polysaccharide complexes (PPC), few have systematically addressed the role of modern physical processing techniques, particularly ultrasound, in modulating these interactions. As an emerging non-thermal technology, ultrasound induces unique cavitation and mechanical effects that profoundly influence both covalent and non-covalent interactions between proteins and polysaccharides, enabling the formation of novel structural complexes with enhanced functional attributes. This review uniquely focuses on the mechanistic pathways through which ultrasound promotes protein-polysaccharide complexation, systematically detailing its impact on covalent and non-covalent interactions, and resultant techno-functional properties such as solubility, emulsification, and foaming. It further explores innovative applications of these complexes across emulsions, gels, bioactive compound encapsulation, and edible packaging films. Critically, this work identifies specific future research priorities, including the correlation between ultrasound parameters and interaction dynamics, synergistic use of ultrasound with complementary processing methods, structural identification of novel conjugates, and in vivo digestion and safety evaluation of ultrasound-modified complexes. By integrating mechanistic insights with application-oriented analysis, this review provides a foundational framework for advancing the design of functional protein-polysaccharide systems using ultrasound, supporting ongoing innovation in sustainable food science.

Abstract:

Six lactic acid bacteria isolated from São Jorge PDO cheese were characterised for technological, safety, antimicrobial, and probiotic properties. All isolates fermented a broad range of carbohydrates and lacked lipolytic activity, while SJC115 and SJC119 showed proteolysis. Safety profiling revealed γ‑haemolysis, no DNase or gelatinase activity, and generally favourable antibiotic susceptibility, although tetracycline resistance in Lacticaseibacillus paracasei and Levilactobacillus brevis isolates warrants caution. L. paracasei and L. brevis isolates inhibited a wide range of foodborne pathogens (Listeria monocytogenes, Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica, Bacillus spp.) and spoilage fungi (Penicillium and Aspergillus spp.). Notably, two isolates (SJC117 and SJC120) exhibited antibacterial activity in neutralized cell-free supernatants, indicating bacteriocin-like inhibitory substances (BLIS). The isolates survived intestinal conditions above the probiotic threshold, yet only SJC117 and SJC120 tolerated gastric acidity (pH 2.5, 1 h) with >5 log CFU/mL. Despite low hydrophobicity, strains showed good autoaggregation and pathogen coaggregation. All isolates produced exopolysaccharides (EPS) and angiotensin-converting enzyme (ACE) inhibitory peptides, whereas some exhibited moderate conjugated linoleic acid (CLA) production and glutamate decarboxylase (GAD) activity. L. paracasei SJC117 stood out by combining BLIS/antifungal activity, superior gastric tolerance, and an exceptional bioactive profile, making it a promising candidate for biopreservation and functional food applications.

Abstract: Lactic acid bacteria (LAB) are Gram positive cocci or rods from different genera and species which are dominant in cereal sourdoughs. Although the production and con-sumption of sourdough breads have increased in the last decade there are still few studies about the identity of LAB present in sourdoughs from different countries. Here we identified LAB strains isolated from artisan wheat sourdoughs elaborated in bakeries of North-Western Spain, and in experimental mature sourdoughs elaborated by an expert baker with four different cereals, wheat, rye, spelt and tritordeum. Through a combination of MALDI-TOF and pheS gene sequence analyses we identified Lactiplantibacillus plantarum (formerly Lactobacillus) and Levilactobacillus brevis in all analysed sourdoughs. Lactiplantibacillus paraplantarum, Lacticaseibacillus paracasei, Weisella paramesenteroides, Lactococcus lactis and Pediococcus pentosaceus were also identified in different sourdoughs. These species were also isolated from sourdoughs obtained in other European countries, although we did not isolate strains of the genera Limosilactibacillus, Companilactobacillus, Latilactobacillus or Leuconostoc which were found in some of them. Our results showed the need of identify the LAB species and strains present in sourdoughs of different countries before to design suitable starters to develop inoculated sourdoughs made with different cereal matrices. To our knowledge, this is the first report about the identity of LAB present in tritordeum sourdoughs in Spain.

Abstract: Buckwheat, a prevalent pseudo-cereal from the Polygonaceae family, has a global yield of approximately 2.2 million tonnes. It has a balanced nutritional profile and a substantial amount of bioactive compounds. Buckwheat contains phenolic acids, tannins, phytosterols, and other antioxidants. The bioactive components of buckwheat confer notable health benefits, including antioxidant, anti-inflammatory, antidiabetic, and cardioprotective effects. Therefore, the extraction of these compounds is essential for their effective incorporation into various products. Traditional solvent-based extraction techniques for buckwheat can recover valuable bioactive compounds; however, they frequently have major drawbacks. Subsequently, greener extraction methods are being developed using green solvents, creating less hazardous processes, thereby minimizing environmental impact and reducing the ecological footprint. The implementation of various greener techniques assists in the efficient extraction of bioactive compounds from buckwheat using optimum technical parameters. The temperature, choice of solvent, and characteristics of the food matrix significantly influence the extraction efficiency of bioactive compounds. Furthermore, these extracted bioactive compounds have wide-ranging applications in nutraceuticals, functional foods, and pharmaceutical products.

Abstract: This cross-sectional study assessed the microbiological safety of grated coconut sold in four municipal markets (Xipamanine, Janete, Malanga, and Adelina) in Maputo City. A total of 71 samples, comprising 24 grated coconut samples, 23 vendor hand swabs, and 24 grating machine swabs, were collected from 24 vendors. Hygiene conditions were evalu-ated using structured observational checklists covering 13 personal and 22 facility hygiene items. Laboratory analyses targeted total mesophilic bacteria count (TMBC), Escherichia coli, and Staphylococcus aureus. Statistical comparisons employed Kruskal–Wallis and Fisher’s exact tests. The overall hygiene compliance score was 48.6 ± 8.3%, with facility hygiene scores differing significantly across markets (p = 0.040). All 24 coconut samples exhibited acceptable TMBC (≤ 10,000 CFU/g). Presumptive E. coli was detected in 14.1% of samples, with significant inter-market variation (Fisher’s exact p = 0.001), primarily concentrated in Adelina Market. S. aureus was detected in 38.0% of all samples, with coagulase-positive isolates confirmed on 42.6% of contaminated surfaces. When three safety criteria were ap-plied simultaneously, only 62.5% of coconut samples qualified as “Overall Safe.” These findings indicate that grated coconut sold in Maputo markets carries microbiological safe-ty risks primarily attributable to widespread S. aureus contamination and localized fecal contamination. This underscores the need for improved hygiene infrastructure, vendor training, machine sanitation, and the development of national microbiological standards for minimally processed coconut products.

Abstract: Selenite bioreduction by food-grade lactic acid bacteria enables mild production of selenium nanoparticles (SeNPs) together with selenium-enriched biomass. Here, a highly Se(IV)-tolerant isolate from Enshi soil was identified as Pediococcus acidilactici JD-21, which efficiently reduced 5 mmol/L Se(IV) and accumulated mainly ~60 nm protein/polysaccharide-capped SeNPs. Selenium enrichment markedly enhanced the antibacterial activity of JD-21 against Escherichia coli, Staphylococcus aureus and Salmonella enteritidis and improved survival in simulated gastric juice, indicating probiotic potential. In a mouse Streptococcus suis infection model, oral SeNPs alleviated infection-associated weight loss, restored antioxidant enzyme activities and reduced liver and spleen lesions. RNA-seq revealed 537 Se(IV)-responsive genes, with up-regulated redox, lipid/exopolysaccharide and transport pathways and down-regulated growth-related functions. These findings demonstrate that JD-21 is a promising food-grade chassis for producing biogenic SeNPs and selenium-enriched probiotics for selenium fortification and foodborne pathogen control.

Abstract: Background and Aims: Whey proteins, traditionally recognized as a high-quality source of amino acids, have recently attracted increasing scientific attention due to their bio functional properties. In clinical nutrition - particularly within foods for special medical purposes (FSMPs) - they may play a pivotal role not only in supporting protein synthesis, but also in modulating metabolic, immune and antioxidant processes. This narrative review aims to examine whether whey proteins should be considered as more than merely a source of amino acids and to evaluate their potential clinical applications in various patient populations. The available literature was explored using major scientific databases, including PubMed, Scopus and Web of Science, with a focus on studies addressing the preclinical and clinical effects of whey proteins. Current evidence indicates that whey proteins demonstrate high biological value and digestibility and are particularly rich in branched-chain amino acids, especially leucine, which plays a key regulatory role in muscle protein synthesis. Moreover, whey-derived bioactive peptides exhibit anti-inflammatory, antioxidant and immunomodulatory and insulinotropic properties. These findings suggest that whey proteins may support muscle mass maintenance, enhance glycemic control, promote wound healing, and modulate gut microbiota. Beyond their nutritional role, whey proteins have emerged as a promising component of therapeutic nutrition strategies. Their diverse biological activities may contribute to the optimization of clinical outcomes in various protein population. The incorporation of whey proteins into FSMP formulations should therefore consider not only their amino acid composition but also their functional properties. Nevertheless, important limitations remain, including the lack of large, well-designed randomized trials, particularly those addressing optimal dosing strategies and dose-response relationships. Future research should focus on these aspects, as well as on the long-term assessment of efficacy and safety.

Abstract: Microbial α-L-rhamnosidases are increasingly recognised as selective biocatalysts in food biotechnology, nutraceutical production, and health-related applications. These glycoside hydrolases catalyse the hydrolysis of terminal alpha-L-rhamnose residues from flavonoids, terpenoids, saponins, and other glycosylated natural products, thereby modulating sensory properties, solubility, intestinal absorption, and biological activity. While their traditional uses include debittering citrus juice and enhancing wine aroma, recent evidence demonstrates their wider value in selective flavonoid biotransformation, production of rare mono-glycosylated derivatives, probiotic fermentations, and microbiome-associated metabolism. This review summarises microbial sources, catalytic mechanisms, CAZy classification, substrate specificity, structure–function relationships, analytical methods, industrial process engineering, and emerging applications in functional foods and targeted nutraceutical applications. Particular attention is given to the distinction between alpha-(1→2)- and alpha-(1→6)-linked substrates, the production of isoquercitrin and prunin, recombinant enzyme platforms, immobilised biocatalysts, and future opportunities arising from metagenomics, synthetic biology, and AI-assisted protein engineering.

Abstract: Fresh cheeses are highly perishable dairy products due to their high moisture content, near-neutral pH, and other intrinsic characteristics that support microbial growth. This scoping review synthesized the available evidence on spoilage-associated bacteria in fresh cow cheeses, the physicochemical and sensory changes associated with spoilage, and the methods used to identify and quantify them. The review was conducted in accordance with the PRISMA-ScR guidelines and registered in the Open Science Framework (OSF). Literature searches were performed in PubMed/MEDLINE, Scopus, SciELO, Latindex, and Google Scholar through April 2, 2026. Of 7,379 records identified, 35 studies met the in-clusion criteria. Across the reviewed studies, Pseudomonas spp. emerged as the predomi-nant spoilage-associated bacteria, followed by members of the Enterobacteriaceae family, lactic acid bacteria, and spore-forming microorganisms. Microbial spoilage was consist-ently associated with acidification, proteolysis, lipolysis, discoloration, slime formation, gas production, texture deterioration, and reduced sensory acceptability. These findings highlight the central role of psychrotrophic bacteria in the spoilage of fresh cow cheese and emphasize the importance of microbiological monitoring and spoilage-control strate-gies throughout production and storage.

Abstract: Cultured meat is proposed as a sustainable protein alternative, yet consumer acceptance remains the principal barrier to its commercialisation, and the evidence base is overwhelmingly Western. India — the world’s most populous nation, characterised by dietary pluralism and the principle of ahimsa — remains understudied. This study applied an extended Theory of Planned Behaviour to identify the psychological predictors of intention to try cultured meat among English-speaking Indian consumers (N = 255), using latent-variable structural equation modelling with a common-method-variance check. Perceived behavioural control was the strongest predictor of intention (β = 0.609, p < 0.001), followed by attitude (β = 0.295) and subjective norms (β = 0.263, sensitive to method variance); a dominance decomposition nonetheless attributed the largest share of explained variance to subjective norms. Ethical concern for animal welfare was the strongest predictor of attitude (β = 0.487) and disgust a significant negative predictor (β = −0.272); perceived unnaturalness, health concern, and dietary-group differences were non-significant. The model explained 69.9% of the variance in intention. Acceptance reflected perceived feasibility and ahimsa-aligned ethics rather than unnaturalness, diverging from Western evidence with implications for marketing and certification strategies.

Abstract: Raw milk quality serves as a pivotal determinant throughout the dairy production and processing chain, given that bacterial abundance and diversity exert direct effects on product safety and shelf life. This study employed single-molecule real-time (SMRT) sequencing to profile how production environments shape the microbial community structure of raw camel milk in the Altay and Hami regions of Xinjiang. The dominant phyla across all samples were Firmicutes (43.04%), Proteobacteria (21.98%), Actinobacteriota (16.40%), Bacteroidota (10.61%), and Cyanobacteria (7.91%). Functional profiling revealed that Clusters of Orthologous Groups (COG)-encoded proteins were predominantly enriched in metabolic pathways, particularly amino acid transport and energy conversion. These findings establish a robust scientific foundation for refining raw milk production protocols. Notably, environmental sourcing analysis identified feces and soil as primary reservoirs for key taxa, providing actionable evidence for upgrading quality surveillance systems and optimizing production practices in the camel milk industry.

Abstract: (1) Background: Snacking has become a routine part of how people eat today, with real potential to shape overall diet quality, food choices, and daily nutrient intake. This cross-sectional study aimed to explore snack purchasing and nutritional habits among Greek adults, investigate how consumers perceive the nutritional value of snacks, and understand their attitudes toward nutrition labelling, nutrition claims, and new snack products on the market. (2) Methods: A structured questionnaire was sent out electronically to 1,039 Greek adults. Participants provided information on their soci-odemographic background, health and lifestyle habits, snack consumption and purchasing be-havior, perceptions of snack products, nutrition labelling, and interest in innovative and functional snacks. The data were analyzed using descriptive statistics and Chi-square tests of independence. (3) Results: The most common packaged snack for the average person in the study was a cereal bar, while the least popular non-packaged snack was a bakery cheese pie. Consumers viewed the ap-pearance of the product's packaging as a secondary consideration at the point of purchase, and the most prominent label elements that attracted consumer attention were nutrition, calories, and fat. The claims that consumers found most appealing were "no preservatives" and "sugar-free/no added sugars." A clear preference was shown for snack products that relied mainly on naturally occurring nutrients rather than fortified ingredients, as well as a greater willingness to try new savoury snack options that used familiar/demonstrable Greek ingredients, such as certain olives, nuts, and fruit. Statistically significant relationships have been identified between certain snacking behaviours, at-titudes, and labelling preferences, with respect to age, gender, education level, employment status, BMI, health status, physical activity, and place of residence. (4) Conclusions: Sociodemographic, education level and lifestyle all have an influence on how Greek adult consumers view and use snacks. Interest in nutrition information varies widely between different types of consumers. These findings may be useful in guiding the future development of snacks that meet the nutritional re-quirements of the Mediterranean diet, as well as in creating more targeted nutrition information and consumer education programs.

Abstract: Panipuri is a popular street-vended food across South Asia but often lacks regulatory oversight, posing serious public health risks. This study assessed the microbiological quality of panipuri-water sold across District Jaunpur, Uttar Pradesh, India, in the context of a recent typhoid outbreak reported among university students, with the aim of generating hypotheses about potential foodborne risks rather than establishing causality. A total of 150 samples were analysed for Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Salmonella typhimurium as per Indian Pharmacopoeia Commission (2022) guidelines. Contamination was widespread, with E. coli detected in 61.3% of samples, S. aureus in 16%, P. aeruginosa in 40%, and S. typhimurium in 36%. Sikara and Kotwali localities showed the highest contamination levels. The presence of ESKAPE pathogens (S. aureus, P. aeruginosa) and indicator organisms confirmed faecal contamination and suggested a potential reservoir of antimicrobial resistance. A strong correlation (r = 0.92, p < 0.001) between E. coli prevalence and total pathogen load revealed poor hygiene conditions. These findings emphasize the urgent need for hygiene training, surveillance, and stricter food safety enforcement for street-vended panipuri, and should be interpreted as hypothesis-generating with respect to any link to the reported typhoid outbreak.