2026-03-11
Nareekan Chaiwong, Auengploy Chailangka, Idris Kaida Zubairu, Tri Indrarini Wirjantoro, Pavalee Chompoorat Tridtitanakiat, Juan Manuel Castagnini, Mohsen Gavahian, Mahsa Majzoobi, Yuthana Phimolsiripol
This review critically assesses the strategies and mechanisms underlying interactions between protein conjugates and probiotics in dairy foods, aiming to detail how these conjugates stabilize probiotics, facilitate gut colonization, and stimulate immunomodulation. Protein–based carriers and complexes play key roles in improving probiotic protection, adhesion, and metabolic activity. Notable strategies include developing milk proteins (e.g., casein and whey proteins), plant–derived protein conjugates, and advanced encapsulation techniques for polysaccharide– protein complexes. The protein shell in conjugates protects probiotics from harsh conditions, enables targeted intestinal release, enhances mucosal adhesion, and contributes to enhanced antioxidant and anti–inflammatory effects. Such strategies also can improve probiotic survival and colonization and reduce inflammation (with increased IL–10 and decreased tumor necrosis factor–alpha), enhance mucus secretion (with a rise in mucin 2 [MUC2]), and elevate beneficial gut microbes. Advancements in probiotic research have enabled more precise and targeted applications using protein conjugates and encapsulation systems. These approaches form part of integrative nutrition strategies that deliver precision, protection, and personalization in the design of functional foods, contributing to food nutrition improvement. Moreover, protein conjugates are increasingly recognized as active modulators of probiotic function and immune signaling, rather than passive carriers, thereby offering new avenues for food production.
2026-02-28
Eun Bi Jeon, Jin Kim, Ahreum Chae, Sunwong Hong, Inhwan Song, Jung-Suck Lee, Shin Young Park
Seafood is usually stored in a refrigerated or frozen form; however, conventional cold packs (CCPs) provide limited cooling and may damage products. This study evaluated the growth of Listeria monocytogenes on vacuum-packed frozen mackerel ( Scomber japonicus ) fillets stored in conventional container boxes (CCBs) with CCPs and in newly developed container boxes (NDCBs) with newly developed cold packs (NDCPs). Fillets were spot inoculated (2.0–2.5 log CFU/g) and stored for 72 h. In CCBs with CCPs, counts increased from 2.79–3.95 log CFU/g at 2–24 h, reaching 4.94–7.95 log CFU/g at 36–72 h. In NDCBs with NDCPs, counts rose to 2.64 log CFU/g at 24 h (1.02 log CFU/g increase), followed by 1.41–3.74 log CFU/g increase at 36–72 h. The difference between systems was ~1 log CFU/g at 48 h, increasing to 1.48 log CFU/g at 72 h. Growth data (24–72 h) were fitted to a first-order kinetic model, yielding D-values of 36.47 min (y = 0.0802x + 0.3127) for CCBs with CCPs and 41.70 min (y = 0.0565x + 0.1400) for NDCBs with NDCPs. These results evidenced that NDCBs with NDCPs reduced growth of L. monocytogenes by improving temperature control, demonstrating potential for safer seafood transport.
2026-02-28
Gang Liu, Shuyuan Fan, Peng Zeng, Yunshuang He, Yuehan Shen, Changbin Lin, Chen Xia, Peijun Li, Xueli Li
The anti-aging activities and underlying mechanisms of black highland barley bran extract (BHBBE) and its major phenolic components, chrysoeriol (CHR) and chrysoeriol-7-O-β-D-glucuronide (CHRG), were investigated in Caenorhabditis elegans (C. elegans). The effects of BHBBE, CHR, and CHRG at different concentrations were evaluated on lifespan, reproduction, locomotion, stress resistance (heat and ultraviolet [UV] stress), and antioxidant activities (such as superoxide dismutase and catalase activities as well as reactive oxygen species (ROS) and malondialdehyde levels). Furthermore, the expression of longevity-associated genes was examined. Central gene, daf-16, in the anti-aging process of BHBBE, CHR, and CHRG was verified by comparing ROS levels in wild-type N2 C. elegans with daf-16(mu86) mutant strains. Nuclear translocation as a function of DAF-16 protein was assessed. BHBBE, CHR, and CHRG significantly extended C. elegans ’ lifespan, improved locomotion, and enhanced stress resistance, without adversely affecting reproduction. Their anti-aging effects were primarily mediated by DAF-16 nuclear translocation via insulin/insulin-like growth factor 1 signaling (IIS). Furthermore, this IIS signaling pathway was associated with antioxidant capacity and stress resistance. Therefore, BHBB, a by-product of grain processing, provides a sustainable, safe, and efficient strategy for anti-aging applications.
2026-02-10
Chaojie Yang, Guangzong He, Junhao Li, Mengfei Gao, Kexin Fang, Chuying Huang, Shanshan Mei, Dan Jiang, Yaojun Yang
Sojae Semen Praeparatum (SSP) is a traditional food and medicine. This study aimed to elucidate microbial succession during fermentation and its correlations with key metabolites. An absolute quantitative sequencing (AQS) approach was employed, which quantifies microbial copy numbers and accounts for changes in total microbial load across fermentation stages to accurately capture microbial succession. SSP samples from both koji-making and post-fermentation were analyzed using AQS, GC-MS, and physicochemical profiling. Progressive increases were observed in free isoflavones, polyphenols, ammonia nitrogen (AN), total acids, and water-/alcohol-soluble extracts. GC-MS identified 54 volatiles, mainly acids, esters, and amines, showing stage-specific variations. AQS revealed Bacillus and Aspergillus flavus as dominant during koji-making, while Pediococcus and Enterococcus predominated in the post-fermentation stage, representing a new insight into SSP succession. Significant correlations (|r| > 0.8, p < 0.05) were observed between dominant taxa and key components (e.g., isoflavones, polyphenols, AN, and 21 volatiles). Interestingly, this study discusses dual roles of dominant taxa in producing both beneficial components (e.g., isoflavones and polyphenols) and potential risk compounds (e.g., biogenic amines and aflatoxins). These findings highlight AQS as a powerful tool for investigating complex microbial dynamics and provide a basis for optimizing SSP fermentation and quality management.
2026-02-07
Maria Tarapoulouzi, Sotiria Kyriacou, Ioannis Ioannidis, Ioannis Pashalidis, Charis R. Theocharis
This study was about the adulteration of milk with milk powder and serves as a precursor for future studies on halloumi cheese adulteration with milk powder. Three different commercial milk powders of different geographic origins were tested to check the impact of milk powder origin versus the amount of milk powder added in milk as an adulterant. Three different concentrations of skim milk powder (SMP) were added (0.5%, 1%, and 3%) to Cyprus goat milk, and the mixtures were then heated to 90°C (a crucial step in halloumi cheese preparation). Fourier-transformed infrared (FTIR) spectra were collected after freeze-drying, and Partial Least Squares Discriminant Analysis, a supervised classification method, was applied in terms of chemometrics to test the classification of samples. The adulterated milk samples of this study are used in halloumi cheese making to check after cooking the discrimination of adulterated halloumi cheese at low percentage of adulteration with SMP by applying FTIR and chemometrics in future. Based on the present study, the origin of milk powder is not significant, and it is assumed that generally, for future studies the origin of milk powder will not affect sample classification.
2026-01-27
Narumol Matan, Katthayawan Khunjan
Reducing spoilage and uneven ripening during storage is critical for the mango export industry. This study -evaluated a postharvest treatment combining 15- min wood smoke (SM) exposure with tangerine oil (TO) vapors at 0.04%, 0.08%, and 0.12% to accelerate ripening, enhance quality, and suppress anthracnose. Results indicated that SM combined with TO 0.08% rapidly stimulated ethylene production, initiating at 6 h (0.2–0.3 µmol/kg) and reaching 0.48 µmol/kg by 12 h, thus promoting uniform ripening within 18 h. Treated mangoes developed a bright yellow color and remained largely free of fungal contamination for over 7 days, with only 10% disease incidence by day 10 at 30 ± 2°C. The treatment also formed a thin protective coating on the fruit surface, reducing water loss, maintaining firmness, and improving ripening quality. Moreover, phenolic content and antioxidant capacity were increased, contributing to inhibition of fungal spore germination. Mangoes treated with SM+TO 0.08% remained storable and transportable for at least 10 days without refrigeration, whereas control fruit spoiled within 3–5 days. This approach provides a cost-effective postharvest strategy to enhance quality of mango and support long--distance distribution without cold storage.
2026-01-07
Ilmi Fadhilah Rizki, Frisda Rimbun Panjaitan, Manda Edy Mulyono, Brahmani Dewa Bajra
This study investigated the in vitro antibacterial activity of a product, hydrolyzed palm kernel oil (PKO) and red palm super olein (RPSO) blend (HPRB) against Gram-negative ( Escherichia coli and Salmonella typhi ) and Gram-positive ( Staphylococcus aureus ) bacteria, all of which are relevant to foodborne illness. HPRB was synthesized through enzymatic hydrolysis of PKO and RPSO at four different ratios. The antibacterial activity of the resulting HPRB formulations was evaluated using disc diffusion and micro-dilution assays. HPRB-C (60% PKO and 40% RPSO) and HPRB-D (80% PKO and 20% RPSO) exhibited the strongest in vitro antibacterial activity across all tested bacteria, a finding associated with their high 1-monolaurin content (17.54% and 24.99%, respectively). The phytonutrient content of RPSO also likely contributed to the observed activity. These results suggest that HPRB, particularly formulations C and D, holds promise as a source of natural antibacterial agents, although further optimization for lower effective concentrations and subsequent in vivo studies are needed.
2025-12-29
Sari Haryanti, Mujiyanto Mujiyanto, Nur Maulidah Rahmah, Ade Erma Suryani, Khoirun Nisa, Santosh Chokkakulula, Soon Woong Chang, Balasubramani Ravindran, Ravishankar Ram Mani, Sri Handayani
This study evaluated the chemical properties of Indonesian aloe vera and compared the hepatoprotective activity of aloe gel (AO) and whole plant (WAO) against H2O2-induced toxicity in HepG2 cells. Chemical characterization was performed using ultraviolet-visible (UV-Vis), Fourier transform infrared (FTIR) spectroscopy, liquid chromatography–high-resolution mass spectrometry (LC-HRMS), and high-performance liquid chromatography analyses, and compound interactions with tumor necrosis factor (TNF)-α converting enzyme (TACE/ADAM17) were examined. AO contained a higher level of O-acetyl polysaccharides (10.36 ± 0.63% by mass [b/b]) than WAO (6.39 ± 0.16% b/b). Aloin A was rich in WAO (1,342.3 ± 23.94 ppm b/b) but absent in AO. FTIR spectra were similar for both samples, while LC-HRMS profiling revealed phenolic, flavonoid, and terpenoid compounds in AO and WAO. Various concentrations of AO effectively inhibited H₂O₂-induced toxicity in HepG2 cells, with 200 μg/ mL showing the highest protective effect (22.44 ± 6.04%). In contrast, WAO reduced toxicity at lower concentrations but became cytotoxic at higher concentrations. Both extracts decreased intracellular reactive oxygen species (ROS) compared to H2O2 alone. At 200 μg/mL, AO and WAO reduced ROS level, compared to H2O2 alone, by 0.964±0.241 fold and 0.768±0.128 fold, respectively (P < 0.05). Docking studies showed squalene (C₃₀H₅₀) from AO exhibited the strongest affinity for TACE protein with a docking score of -1,16.6±2.54. Overall, AO extract may serve as a potent hepatoprotective agent.
2025-11-18
Manal Almughamisi
Saussurea costus contains a variety of bioactive chemicals vital for biomedical use. The unique benefits of selenium nanoparticles (SeNPs) make them very desirable in various sectors. The emergence of green techniques employing ecological assets is a result of growing need for sustainable and environment-friendly nanomaterial synthesis. The aim of this investigation is to create green SeNPs by using root extract of S. costus and evaluate the therapeutic benefits of the generated SeNPs with those of S. costus extract. S. costus was processed with 90% ethanol, and analyzed by high-performance liquid chromatography. The biosynthesized nanomaterials were examined. In all, 15 compounds were detected in the extract, where rutin, chlorogenic acid, and coumaric acid were the most common molecules determined. The produced SeNPs had a characteristic peak at 275 nm, with a mean size of 73.7±0.7 nm. There is a characteristic pattern for SeNPs that could be observed through Fourier-transform infrared spectroscopy and X-ray diffraction analysis. SeNPs were found to have better anti-Helicobacter pylori impact than S. costus extract. The produced nanocrystals had an inhibition diameter of 30.7±0.2 mm and a minimum inhibitory concentration of 15.62±0.2 µg/mL. Also, 2,2-diphenyl-1-picrylhydrazyl (DPPH) testing showed that SeNPs had a half-maximal inhibitory concentration (IC50) = 9.42±0.1 µg/mL. Furthermore, the prepared nanopar- ticles had a promising anti-inflammatory impact with IC50 = 8.33±0.4 µg/mL. The biosynthesized nanoparticles had a better alpha glucosidase level and alpha amylase level than S. costus extract. SeNPs showed promising anti- cancer activity against human epithelial cell line Caco-2 (a cell line originally derived from colon carcinoma). This was confirmed by analyzing cell cycle changes using flow cytometry. Collectively, SeNPs prepared from S. costus had in vitro multi-therapeutic functions to be used in the future pharmaceutical applications.
2025-10-08
Eun Bi Jeon, Sung-Hee Park, Min Jung Lee, Shin Young Park
This study examined the effects of varying sea salt concentrations (60, 80, 100, 120, and 140 g/L) and immersion period (6, 8, and 10 h) in brine on the viability of natural microbiota (total viable counts, coliforms, and Bacillus cereus) in napa cabbage. Additionally, it assessed how these brine conditions impacted B. cereus reduction, along with salinity, Brix, hardness, and moisture content. The results showed that total viable counts were reduced by 0.70–3.81, 1.09–4.65, and 1.85–4.89 log CFU/g after 6, 8, and 10 h of salting at sea salt concentrations of 60–140 g/L, respectively. Coliforms exposed to brine for 6–8 h at 60 g/L salt were reduced by 1.26–1.58 log CFU/g. The inoculated B. cereus was reduced by more than 3 log after 6–10 h in 120-g/L salt, which is significant as a 3-log reduction meets the microbial safety threshold set by the Korea Ministry of Food and Drug Safety (MFDS) for vegetables. The moisture content ranged from 89.04 to 84.99% depending on sea salt concentration. Overall, the study suggests that salting napa cabbage with 120–140 g/L salt for 6–10 h effectively reduced B. cereus contamination by over 99.9% without compromising its quality.
2025-10-08
Pir Mohammad Junaid, Akuleti Saikumar, Rayees Ul Islam, Manoj Kumar Patel, Don Hettiarachchige Udana Eranda, Makdud Islam, Sadaf Zaidi, Laxmikant S. Badwaik
Polysaccharide-based biopolymers have emerged as sustainable alternatives to conventional petroleum-derived plastics in food packaging because of their natural abundance, biodegradability, and film-forming ability. Common polysaccharides, such as starch, cellulose, alginate, and chitosan, offer eco-friendly packaging solutions that reduce environmental impact while maintaining food quality. This review explores the development of polysaccharides-based films, emphasizing recent advances in their mechanical, barrier, and functional properties. Various fabrication methods and the incorporation of bioactive compounds have significantly improved their antimicrobial and antioxidant performance, contributing to enhanced shelf life and safety of packaged foods. The integration of nanomaterials has addressed limitations, such as poor water resistance and mechanical weakness, enabling the creation of nanocomposite systems with superior properties. The review discusses regulatory aspects, biodegradability, and challenges in commercializing these materials, including cost, scalability, and compliance. A special focus is placed on the molecular-level interactions between polysaccharides and additives, which play a crucial role in determining the stability and functionality of films. Polysaccharide-based biopolymers present a promising pathway toward environmentally responsible, active, and intelligent packaging solutions in the food industry.
2025-10-01
Harpreet Kaur, Kamaljit Kaur, Jaspreet Kaur, Nitin Meeta, Jagbir Rehal
The effect of fenugreek seed powder (native 2, 4, 6, 8, 10% [labeled as F1 to F5], and germinated 2, 4, 6 and 8% [labeled as G1 to G4]) on bread dough and quality of fortified breads were studied by evaluating functional, physicochemical, biochemical, farinographic, textural, morphological and rheological properties. Supplementation of native and germinated fenugreek seed powder into breads improved the nutritional, color, and biochemical properties of bread. Owing to dilution of gluten in wheat flour, loaf volume decreased from 560.83 cm3 to 525.83 cm3 (F5) and 517.48 cm 3 (G4), and texture of breads turned significantly hard, that is, 7.86 N (control) to 17.76 N (F5) and 10.20 N (G4). Breads supplemented with 8% native fenugreek seed powder and 6% germinated fenugreek seed powder had the highest overall acceptability score (8.50 and 8.47, respectively). Rheologically, all bread samples exhibited non-Newtonian behavior and the lowest viscosity values were observed for the control sample. Selected breads were shelf stable for up to 7 days under refrigerated conditions because of higher antioxidant and antimicrobial activity of fenugreek, and no microbial growth was observed in breads supplemented with both types of fenugreek seed powder.
2025-02-25
Arabela Elena Untea, Petru Alexandru Vlaicu, Iulia Varzaru, Alexandra Gabriela Oancea, Mihaela Saracila, Raluca Paula Turcu
Cornelian cherry ( Cornus mas L. ) fruits are well known for their health benefits, but when comparing the nutritional composition of different parts of the plant, the leaves appear to be a more valuable source of nutrients. The concentrations of carotenoids and vitamin E levels in the leaves were higher than in the fruits. Among individual tocopherols, the most significant difference between fruits and leaves was observed for α-tocopherol. Regarding the polyphenol composition, the major class determined was phenolic acids, expressed as hydroxy-benzoic, gallic, and ellagic acids, but the most important was ferulic acid. The major flavonoids quantified were epicatechin and epigallocatechin. Cornelian cherry leaves were selected as a potential feed additive in laying hens’ nutrition, and an experimental trial was performed. Laying hens’ dietary supplementation of Cornelian cherry positively affected egg quality characteristics, by improving the retinol, astaxanthin, and polyphenols concentrations in egg yolk. Tocopherols were negatively influenced, and no significant effect was observed on lutein concentrations. The administration of Cornelian cherry as a dietary supplement produced a favorable impact on oxidative stability during the shelf life of eggs. The Cornelian cherry supplements, rich in natural antioxidants such as polyphenols and vitamins, not only enhance the antioxidant capacity of the animal product but also contribute to yolk quality maintenance over storage periods by reducing the formation of oxidation products.