Abstract: Meat spoilage remains one of the major challenges affecting food quality, shelf life, and economic sustainability worldwide. Over the last 25 years, significant advances have been made in understanding the biochemical, microbiological, and environmental mechanisms responsible for spoilage in fresh and processed meat products. Spoilage is primarily driven by microbial proliferation, particularly psychrotrophic and mesophilic bacteria such as Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, and members of Enterobacteriaceae, whose dominance depends strongly on storage temperature, oxygen availability, pH, and packaging conditions. These microorganisms promote proteolysis, lipolysis, and the production of volatile organic compounds (VOCs), biogenic amines (BAs), sulphur-containing metabolites, and other compounds associated with undesirable odour, discoloration, slime formation, and texture deterioration. Attempting to identify biomarkers that allow for the early detection of these compounds may be essential to help prevent their deterioration and subsequent disposal. Parallel progress in preservation technologies has shifted from conventional refrigeration, vacuum packaging, and modified atmosphere packaging toward innovative strategies such as biopreservation, antimicrobial coatings, essential oils, and high-pressure processing, aiming to extend shelf life while maintaining sensory quality. In addition, intelligent packaging systems and non-destructive monitoring tools based on biosensors, spectroscopy, and nanomaterials have emerged as promising approaches for real-time spoilage detection. Despite these advances, spoilage remains highly variable across meat types, processing environments, and supply chains, emphasizing the need for integrated control strategies. Future research should focus on predictive microbiology, sustainable preservation systems, and microbiome-guided interventions to reduce meat losses and improve food safety across global markets.

Abstract: In the contemporary food landscape, consumers increasingly seek snacks that combine convenience, sensory pleasure and demonstrable nutritional benefits. This trend aligns with global priorities regarding sustainability and food waste reduction, driving the industry to move away from ultra-processed formulations towards functional, eco-responsible alternatives. Within this context, the valorisation of plant-based by-products is a vital strategy for the circular economy. This study focuses on broccoli stalks (Brassica oleracea var. italica), an under-exploited biomass rich in dietary fibre, protein and phenolic compounds, all recognised for their antioxidant and anti-inflammatory properties. An innovative snack prototype was developed by incorporating freeze-dried broccoli stalk powder, resulting in an enhanced nutritional profile: high fibre (33.73 g/100 g) and protein (24.30 g/100 g), with moderate energy density (295.33 kcal/100 g). Results demonstrated microbiological and bioactive stability over four months, with no significant losses in total phenolic content, antioxidant capacity, or α-glucosidase inhibitory activity. These findings substantiate the product’s classification as a functional snack. This research underscores the dual significance of broccoli stalk valorisation: mitigating agri-food waste and promoting public health through the transition towards more circular, sustainable and resilient food models.

Abstract: Bacteriophage-based bioproducts are increasingly recognized as targeted tools to reduce foodborne pathogens and antimicrobial resistance (AMR) pressures across the farm-to-fork continuum. However, their adoption in South America remains limited due to fragmented regulatory pathways and inconsistent evidence requirements. This review aims to (i) analyze the current scientific and technological landscape of bac-teriophage applications in South American food systems, (ii) identify key regulatory challenges affecting their classification, authorization, and implementation, and (iii) discuss the need for harmonized international guidance, particularly through Codex Alimentarius, to support the safe and effective integration of phage-based bioprod-ucts across the farm-to-fork continuum. The results indicate a growing but uneven body of applied research, together with an expanding yet geographically concentrated patent and biotechnology landscape. Despite this progress, regulatory frameworks remain inconsistent, particularly in relation to classification, labeling, safety requirements, monitoring, and mechanisms for updating phage formulations. Addressing these gaps requires harmonized, risk-proportionate guidance that clearly defines product categories and claims, es-tablishes genomic safety standards and performance endpoints, and includes re-quirements for traceability and post-market surveillance. In this context, a Codex Alimentarius “New Work” on phage-based bioproducts could provide an interna-tional framework to support safe implementation, reduce regulatory uncertainty, and facilitate trade across global food systems.

Abstract: The accumulation of petroleum-based plastics demands sustainable alternatives such as polyhydroxyalkanoates (PHAs), biodegradable polyesters synthesised by numerous prokaryotes. However, high feedstock costs limit their commercialisation. This study evaluated cocoa mucilage, an underutilised by-product of the Ecuadorian cacao sector, as a low-cost carbon source for PHA production by a wild-type strain isolated from cocoa fruit residues. Bacteria were recovered from cocoa mucilage and pod shell fractions, screened for PHA accumulation by Sudan Black B staining with UV–Vis spectrophotometric confirmation, and identified by 16S rRNA gene sequencing. A first report of a single PHA-positive isolate, designated as Priestia aryabhattai strain NBP01-UTN, was recovered from the cocoa shell surface. Fermentation conditions were optimised using response surface methodology with a central composite design evaluating temperature, pH and ammonium sulphate concentration. The fitted quadratic model was highly significant (R² = 0.978, p < 0.0001), indentifying that temperature and nitrogen limitation were the dominant factors. Optimal conditions (40 °C, pH 7.30, 0 g·L⁻¹ (NH₄)₂SO₄) yielded 0.496 g·L⁻¹ PHA at 24 h (productivity ≈ 20.7 mg·L⁻¹·h⁻¹). FTIR and DSC analyses provided converging evidence consistent with poly(3-hydroxybutyrate). These results demonstrate the feasibility of coupling a locally isolated wild-type strain with cocoa mucilage for bioplastic production within a circular bioeconomy framework.

Abstract: Andean berry (Vaccinium meridionale Swartz) is an underutilized fruit that could serve as a source of bioactive compounds with biological properties fostering apoptosis and cytotoxicity in colorectal cancer cells. This study aimed to evaluate the cytotoxic and proapoptotic effects of Andean berry juice (ABJ) in human SW480 and SW620 colon cancer cell lines, which are representative of early- and metastatic colorectal cancer. The juice was prepared from freeze-dried fruits, and several concentrations were assayed in cells. ABJ bioactive showed the strongest reductions in metabolic activity and proliferation observed in SW620 cells. ABJ treatments promoted early apoptosis while arresting the cell cycle in S phase (SW480) and in G2/M (SW620). Low mitochondrial depolarization was shown, but increased reactive oxygen species (ROS) accumulation was observed in both cell lines. More proteins involved in the apoptotic process were modulated in SW620 cells, whereas SW480 displayed greater fold changes in regulatory and stress-response proteins. Bioinformatics analysis highlighted predominantly extrinsic apoptosis in SW480 cells, while both extrinsic and intrinsic apoptosis were observed in SW620 cells. Results highlighted the cytotoxic and pro-apoptotic potential of the joint activity of ABJ polyphenolic compounds, demonstrating distinct mechanisms in early and metastatic cells in vitro.

Abstract: Hyperlipidemia-associated obesity is frequently accompanied by hepatic injury, bile acid dysregulation, gut microbial remodeling, and cognitive impairment. Although postbi-otics have shown considerable cholesterol-lowering potential, the most effective postbiotic form and its compatibility with dietary herbs remain unclear. In this study, FB3-14-derived postbiotics were first screened in vitro for cholesterol micellar binding. Inactivated bacterial cells (Postcell) exhibited the strongest cholesterol-binding capacity and were therefore selected for in vivo validation, alone or in combination with dietary herbs (DH), in a high-fat, high-cholesterol (HFHC) mouse model. Consistently, Postcell showed superior efficacy in attenuating body weight gain, jejunal triglyceride accumu-lation, and hepatic dysfunction compared with other postbiotic forms. Importantly, Postcell_DH exerted broader metabolic benefits, including reductions in weight gain, food efficiency, bile acid dysregulation, and neuroinflammation. Multi-omics analysis further indicated that these effects may be mediated through remodeling of the gut microbiota and metabolome, particularly pathways involved in bile acid and tryptophan metabolism. Notably, Clostridioides and taurochenodeoxycholate-7-sulfate were nega-tively associated with total cholesterol (TC) and leptin, whereas Clostridium_sensu_stricto_1 and 3-Hydroxyindolin-2-1-sulfate were negatively correlated with brain inflammatory level, lipid, and bile acid-related index. This study provides a practical strategy for developing postbiotic–herbal combination interventions against hyperlipidemia and related cognitive disorders.

Abstract: The gut microbiota plays a crucial role in digestion, metabolism, immunity, and inflammation. Dietary components, including food additives, significantly influence its composition and function. With the widespread use of food additives in processed foods and increasing consumption of such products, concerns arise regarding their long-term effects on gut health. This review explores the relationship between food additives and the gut microbiota, focusing on their potential role in gut dysbiosis and disease. Recent research highlights how specific additives including preservatives may disrupt microbial balance, alter metabolic pathways, and contribute to inflammation-related disorders. While some additives may have minimal effects, others could negatively impact gut health. This review focused on Carboxymethyl Cellulose (CMC) and Carrageenan (CGN) and how they can potentially create an inflammatory-prone environment. Evidence indicates that both CMC and CGN can alter the microbiota, promoting pro-inflammatory profiles, although the effects depend on dose, exposure time, and model system. These findings raise concerns regarding long-term consumption and highlight the need for harmonised methodologies and regulatory reassessment.

Abstract: Phenylketonuria (PKU) is an autosomal recessive disorder characterised by an inborn error of phenylalanine (Phe) metabolism. Such errors are attributed to pathogenic gene variants causing phenylalanine hydroxylase (PAH) deficiency, impairing the hydroxylation of phenylalanine to tyrosine in the Phe metabolic pathway. This defect leads to plasma Phe concentrations above the normal range. If untreated, hyperphenylalaninemia can adversely affect brain function, leading to severe intellectual disability and seizures. Since 1969, the newborn dried blood spot test has remained the main method of early screening and diagnosis for PKU. The primary therapeutic management is a lifelong phenylalanine-restricted diet with the aim to decrease plasma Phe levels. The recommended diet consists of avoidance of high-protein foods such as meat, fish, eggs and nuts, and can be supplemented with high protein medical formulas which are low in phenylalanine. Sapropterin, a synthetic version of the cofactor tetrahydrobiopterin, can also be used as a treatment option in patients with a milder phenotype. This oral medication aims to increase PAH activity, subsequently reducing blood Phe concentrations. Novel gene-editing techniques are now being explored as potential curative strategies for PKU, with preclinical studies showing promising results in correcting pathogenic phenylalanine hydroxylase variants. This non-systematic review synthesises current literature on the management of PKU, with a focus on dietary interventions and recommendations.

Abstract: The anti-diabetic potential of Phoradendron brachystachyum was evaluated through the assessment of the cellular antioxidant, anti-inflammatory, and glucose uptake-modulating activities of its non-digested (ND) and digested (D) extracts from leaves (L), stems (S), and whole aerial parts (WAP). The WAP non-digested extract exhibited the highest cellular antioxidant activity, with a 99% inhibition of reactive oxygen species in Caco-2 cells, and a significant reduction in nitric oxide production in RAW 264.7 cells. Crucially, in an insulin-resistant HepG2 cell model, the WAP extract significantly increased glucose consumption to 82.67%, retaining high bioactivity (66.55%) even after the digestion process. UPLC-MS analysis identified quercetin-3-O-rhamnoside as the most abundant in all extracts. Complementary the in silico molecular docking and 100 ns molecular dy-namics simulations identified spiraeoside and quercetin-3-O-alpha-L-rhamnopyranoside as potent α-glucosidase inhibitors (-9.9kcal mol-1), while sakuranetin and spiraeoside showed higher affinity for α-amylase (-9.0 kcal mol-1). These in vitro and in silico findings provide a scientific basis for the ethnopharmacological use P. brachystachyum, showing its potential to modulate glucose metabolism.

Abstract: The food industry faces the dual challenge of meeting a global protein demand projected for 11.2 billion people by 2100 while mitigating environmental impacts. This review explores the valorization of agri-food by-products within a circular bioeconomy, shifting from a linear "take-make-dispose" model to one prioritizing resource efficiency. Processing residues such as fruit peels, pomace, animal blood, and bones is increasingly recognized as an untapped source of functional ingredients. These by-products provide bioactive compounds—such as polyphenols, carotenoids, and peptides—that offer antioxidant and cardioprotective health benefits. Simultaneously, technological compounds such as dietary fibers, collagen, and hydrocolloids serve as structural building blocks. They improve water-holding capacity, texture, and emulsion stability in both traditional meats and plant-based analogues. While upcycling these materials reduces disposal costs and formulation expenses, challenges remain regarding compositional variability, regulatory barriers, and consumer perception of "waste-derived" ingredients. Ultimately, integrating advanced processing technologies such as enzymatic hydrolysis and fermentation is essential to building a resilient, sustainable, and circular global food system.

Abstract: With the increasing popularity of seafood in human diets, managing allergic reactions to shellfish has become more critical. Our review offers a comprehensive analysis of shellfish allergens, focusing on their relationship to global shellfish production and market presence. According to Food and Agriculture Organization data, global Mollusca production exceeds that of Crustacea. Despite this, progress in molecular allergen characterization and the development of diagnostic and analytical tools for Mollusca remains underdeveloped. Additionally, food allergen labeling regulations for shellfish are inconsistently applied across countries. Key allergens have been identified in several shellfish species, particularly Crustaceans, but more allergens must be discovered to enhance diagnostic tools. Within Mollusca, Cephalopoda remains understudied, with only one allergen identified despite dominating the shellfish trade. Lack of molecular studies on Molluscan allergens hinders further development of diagnostic tools and accurate allergen detection. Given the high consumption rates and the prevalence of Molluscan allergies, large populations are at risk. Therefore, systematic research on Molluscan allergens is essential for improving diagnostics, food safety regulations, and public health measures worldwide. Our review summarizes the knowledge gaps of the economically most relevant species of shellfish based on their market presence and trade and provides guidance for further research in the area.

Abstract: Parkinson’s disease (PD) is a progressive neurodegenerative disorder that poses a substantial threat to global human health. There has been a growing focus on the crucial role of microbiota-gut-brain axis in the development and pathogenesis of PD, highlighting the potential benefits of microbiome-based dietary approaches. Yam (Dioscorea opposita Thunb.), a time-honored medicinal and edible plant revered in traditional Chinese medicine for its capacity to tonify the spleen, stomach, and kidneys. While its major bioactive components, such as dioscin and polysaccharides, exhibit neuroprotective effects, the impact of dietary yam on PD progression remains to be elucidated. Therefore, we sought to evaluate its neuroprotective potential and uncover the underlying mechanisms in 1-methyl-4-phenyl-1,2,3,6 tetrahydropyridine (MPTP)-induced PD mice. Six-week yam supplementation markedly improved motor function, preserved nigrostriatal dopaminergic neurons, and restored striatal dopamine levels in PD mice. Notably, yam maintained intestinal homeostasis by strengthening barrier integrity and enriching beneficial taxa such as Ileibacterium, Lachnospiraceae NK4A136 group, and Blautia. Concurrently, metabolomic analysis of colonic contents demonstrated that yam alleviated metabolic dyshomeostasis, specifically elevating a cluster of neuroprotective purines and amino acids, including inosine, xanthine, and succinic acid. Mechanistically, yam enhanced mitochondrial oxidative phosphorylation via restoring the PGC1α and COX7c expression while suppressing NLRP3 inflammasome-mediated neuroinflammation. Integrating multi-omics analysis depicted a coordinated microbiome-metabolite-host interaction network, indicating that the neuroprotective mechanism of yam on PD might be related to the aforementioned improvement of microbiota-gut-brain axis. These findings demonstrate that yam serves as a promising medicinal and edible plant intervention for alleviating PD-related neurodegeneration by modulating the microbiota-gut-brain axis.

Abstract: This study aimed to identify angiotensin I-converting enzyme (ACE) inhibitory peptides from royal jelly (RJ) proteins and elucidate their inhibition patterns and mechanisms. RJ proteins were analyzed for ACE inhibition potential using in silico tools, and suitable enzymes were selected for peptide release. Hydrolysis conditions were optimized using response surface methodology (RSM), and the resulting peptides were fractionated and purified. Mass spectrometry identified 57 peptides, with seven selected for synthesis based on scoring. IDFDF, DVNFR, and SFHRL showed the highest ACE inhibition, with IC50 values of 16.9 μM, 42.5 μM, and 242.6 μM, respectively. Lineweaver-Burk plots revealed IDFDF as a competitive inhibitor, DVNFR as a non-competitive inhibitor, and SFHRL as a mixed inhibitor. Molecular docking indicated that peptide-ACE interactions were primarily mediated through hydrogen bonds and Zn(II) coordination. These findings support the high-value utilization of RJ and the development of food-derived ACE inhibitory peptides.

Abstract: We report the first complete circular genome of Acetobacter cerevisiae KSO5, an indigenous strain isolated from Korean fruit vinegar, comprising a 3.3 Mb chromosome and two plasmids encoding 2,898 genes. Phylogenomics confirmed species assignment (average nucleotide identity, ANI 97%; digital DNA–DNA hybridization, dDDH 71%). Comparison with seven draft A. cerevisiae genomes revealed strain-specific genomic islands, mobile genetic elements and polymorphisms in stress-response pathways, with enrichment in acid-tolerance–associated functions, and highlighted plasmid-borne modules potentially linked to genetic stability. The genome encodes a periplasmic oxidative fermentation system with membrane-bound pyrroloquinoline quinone-dependent alcohol dehydrogenase (PQQ-ADH) and molybdopterin-dependent aldehyde dehydrogenase (Mo-ALDH), together with respiratory-chain components consistent with flexible aerobic metabolism. Three acetate-handling routes (efflux, acetyl-CoA conversion and an AarC branch) were also predicted, suggesting mechanisms to limit intracellular acetate accumulation. Consistent with these features, phenotyping under ethanol stress (5–10%) showed measurable growth and titratable acidity production up to 9% ethanol (late-stage peak acidity). These data provide a genomic and phenotypic basis for developing robust vinegar starter cultures.

Abstract: Astaxanthin (AST), despite its high bioactivity, exhibits poor stability and low bioavailability due to its strong lipophilicity and inherent degradation susceptibility. To overcome such a challenge, we developed a food-grade oleogel delivery system using a soy protein-arabinoxylan (SA) glycosylated complex modulated by different concentrations (0.5%–3%) of sucrose ester (SE) or soy lecithin. We show that the emulsifier concentration has a non-linear effect on the oleogel microstructure: an optimal level of 1% had a significant impact on the interfacial compactness and network density, giving rise to improved thermal stability, rheological strength and AST encapsulation efficiency (81.27%). During in vitro digestion, the SA matrix in combination with emulsifiers allowed gastric protection and intestinal-targeted release of AST with a bioaccessibility of up to 88.84% (SAO-SE-AST). This controlled-release profile directly translated into enhanced in vivo antioxidant efficacy in wild-type Bristol N2 Caenorhabditis elegans as evidenced by reduced lipofuscin accumulation, elevated thermotolerance (survival rate: 64.44%-73.33%), suppressed reactive oxygen species levels and activation of endogenous antioxidant enzymes (superoxide dismutase as well as glutathione peroxidase). Collectively, this research has uncovered that food-grade emulsifiers are not only stabilizers, but also key regulators of oleogel architecture and bioactive functionality. These results provide a structure-digestion-bioactivity correlation for protein-polysaccharide oleogels, representing a rational design strategy for high-performance delivery systems of lipid-soluble nutraceuticals.

Abstract: Cabbage is considered a healthy vegetable due to its chemical composition and high nutritional value. This is due to the presence of carbohydrates and dietary fiber as the main constituents, as well as the presence of vitamin C. The end product thus obtained (sauerkraut) is a low-calorie product with a long shelf-life. The most important role in the fermentation of cabbage is played by lactic acid bacteria whose activity is influenced by physical factors such as temperature and some chemical factors such as salt concentration or the addition of spices which, in addition to their flavoring effect, may also have an inhibitory effect on undesirable microflora. The present study investigates the effect of essential oils extracted from plants on lactic acid bacteria responsible for the fermentation of cabbage. Essential oils from thyme, dill, wild thyme, bay and basil were tested. The obtained results have shown that the essential oils that were added to the fermentation mass in concentrations of 0.015% did not inhibit the activity of lactic acid bacteria responsible for lactic fermentation.

Abstract: The successful application of 3D and 4D food printing is fundamentally governed by the rheology and microstructure of edible inks. These factors control every step, from extrusion and nozzle deposition to the final product functionality. This review systematically examines how formulation variables, including starch/protein composition, water content, and hydrocolloids, determine the network architecture and critical rheological properties, such as yield stress and viscoelasticity. These properties determine printing outcomes such as filament formation, stacking accuracy, and the stability of sensitive components. This review explores 4D printing as a "3D + 1D function," where printed structures provide additional features over time, such as a controlled color change or bioactive release, while post-printing treatment often activates these features. Through case studies of novel inks, we show how interfacial chemistry and process parameters influence texture and stability. Finally, we discuss the application of rheological metrics for predicting printability and outline the critical need for developing multi-parameter, process-relevant printability indices to advance the field of digital food manufacturing.

Abstract: In this study, we compared the effects of microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) on the total phenolic content, antioxidant activity, morphological characteristics, and identification of the bioactive compounds in pomegranate seeds. We conducted a phytochemical characterization of the extracts by determining the total phenolic content and total flavonoids. Antioxidant activity was evaluated using ferric reducing antioxidant power (FRAP) and free radical inhibition methods (DPPH and ABTS). Morphological characteristics were analyzed via scanning electron microscopy, UV-Vis and FTIR of the extracts were recorded. Additionally, the main bioactive compounds were identified using HPLC-MS. Our results demonstrated that MAE was the most efficient technique, yielding a higher content of total phenols (35.47 mg GAE/g), total flavonoids (14.44 mg CAE/g) and antioxidant activity (0.19 and 0.41 mmol TEAC/g, as determined by FRAP and ABTS, respectively). In terms of morphological characteristics, UAE induced more changes in the structure of the plant material compared to MAE. According to HPLC-MS analysis, the extract obtained using MAE notably contained coumaric acid, cyanidin, and quercetin, whereas the UAE extract included coumaric acid, cyanidin, kaempferol, and epicatechin. In conclusion, this study demonstrated that MAE is a more efficient method than UAE for extracting bioactive compounds. Pomegranate seeds may represent a potential source of these compounds for application in various industrial areas.

Abstract: Foodborne diseases and food poisoning caused by bacterial pathogens is a significant global health as well as economic concern. While synthetic compounds are widely used as preservatives to ensure food safety, growing concerns regarding their potential health risks and the rise of antimicrobial resistance have driven the search for natural alternatives. Essential oils (EOs) and their individual bioactive constituents, known as essential oil components (EOCs), have emerged as promising, eco-friendly candidates for food preservation due to their robust broad-spectrum antibacterial properties. This review provides comprehensive mechanistic insights into how individual EOCs exert their antibacterial effects, detailing the disruption of bacterial cell membranes, inhibition of vital metabolic enzymes and ATP synthesis, modulation of virulence gene expression, and the prevention and eradication of biofilms. Furthermore, the review explores the practical applications and limitations of EOCs in food systems, addressing challenges such as chemical instability, toxicity at high doses, and adverse organoleptic effects. It also highlights advanced formulation strategies, such as micro/nano-encapsulation, nano-emulsions, and chemical derivatization, which significantly enhance EOC stability, bioavailability, and overall preservative efficacy. Ultimately, understanding the multifaceted mechanisms of individual EOCs paves the way for their optimized and sustainable use, ensuring global food safety.

Abstract: Excess sodium intake is a growing public health concern in Malaysia. Reformulation using potassium chloride (KCl) and monosodium glutamate (MSG) offers a potential strategy to reduce sodium while maintaining palatability, although consumer responses to these ingredients remain mixed. This study examined young adults’ preferences for sodium-reduced canned soup and evaluated how flavour, sodium information, price, and additive-related cues influence stated choice, alongside sensory evaluation of sodium-reduced formulations. A cross-sectional mixed-method study was conducted among 211 Malaysian young adults. Participants completed a choice-based conjoint (CBC) experiment comprising six hypothetical purchase tasks that varied across seven product attributes. Multinomial logit models estimated part worth utilities and attribute importance. Sensory evaluation was conducted in a controlled environment using the generalised Labelled Magnitude Scale (gLMS) and Labelled Affective Magnitude (LAM) scale to assess saltiness intensity and pleasantness across soup formulations. Sodium-related attributes accounted for approximately 36% of stated decision weight, with sodium reduction percentage and flavour emerging as the strongest drivers of stated choice. Moderately sodium-reduced formulations incorporating KCl and MSG achieved favourable sensory ratings. Young adults’ acceptance of sodium-reduced soup is shaped primarily by flavour, sodium cues, and affordability. Sensory findings support the feasibility of sodium reduction using KCl and MSG without compromising palatability.