Search Results (237)

The European Food Safety Authority (EFSA) has approved the use of a 1045 J/L UV-C dose as an adjunct to pasteurization to increase the shelf life and vitamin D3 content of milk. However, there are no verification methods analogous to the alkaline phosphatase test for pasteurized milk to ensure that the desired UV-C dose has been correctly applied. The aim is to develop a real-time in-line detector based on fluorescence spectroscopy. In this study, 22 different UV-C doses (ranging from 0 to 2000 J/L) were applied to milk to assess the impact of photooxidation on intrinsic photosensitive chromophores. Fluorescence spectroscopy (90°-angle) was employed as the method of analysis for monitoring the changes in the fluorescence spectra of chromophores in milk without sample pretreatment. Three important chromophore areas (CAs) were identified: CA 1 (riboflavin), CA 3 (vitamin A and dityrosine) and CA 4 (tryptophan), with statistically significant changes at around 1045 J/L and 1500 J/L. The findings of our preliminary study support our hypothesis that the fluorescence of intrinsic chromophores can be used as verification of the applied UV-C dose. Full article

The objectives of this study were (i) to determine pH and electrolyte concentrations in MGS collected prepartum and at parturition, (ii) to characterize mare milk pH during the first week postpartum, and (iii) to evaluate pre-foaling MGS pH at three storage temperatures. This study outlined two hypotheses: (i) all mares exhibit acidic pH, increased calcium, magnesium, and potassium, and reduced sodium concentrations regardless of prepartum pH and electrolytes; (ii) pre-foaling MGS pH varies with storage temperature and time in an initial value-dependent manner. Twenty-three multiparous mares were monitored daily from 320 days of gestation until parturition. Pre-foaling MGS was collected, and pH was immediately measured using a hand-held pH meter. Aliquots were preserved for further electrolyte analysis. Postpartum, samples from day −7 to 0 (day of foaling) were thawed, and electrolyte concentrations (calcium, magnesium, sodium, potassium) were determined. For the three storage temperatures, pH was measured at 0, 15, 30, 45, and 60 min after storage, and hourly for 10 h post-collection. A range of pH 8 to 6.5 was included to avoid bias towards a specific pH value. The chosen pH groups were 8 (range 7.8–8.2), 7.5 (range 7.3–7.7), 7 (6.7–7.2), and 6.5 (6.2–6.6). Overall, storage temperature affects pH (p < 0.05). In conclusion, this study demonstrated that the majority of the mares had sodium–potassium inversion and acidic pH at foaling. Milk pH is neutral up to four days after foaling, becoming slightly alkaline afterwards, with undetermined clinical significance. The pH of MGS showed minimal variation across storage temperatures, except for pH ~7.5, which increased to ~8 post-storage. This study is the first to address these physiological and practical questions about MGS pH in periparturient mares. Full article

This study aimed to investigate the probiogenomic features of artisanal bacteriocin-producing Enterococcus faecium BGPAS1-3 and the use of the improved pMALc5HisEk expression vector for overexpressing class II bacteriocins and the application of purified bacteriocin 31 in a milk model as a preservative against L. monocytogenes. The BGPAS1-3 strain was isolated from traditional fresh soft cheese manufactured in households on a small scale in rural locations surrounding Pale Mountain City in Bosnia and Herzegovina. The whole-genome sequencing approach and bioinformatics analyses revealed that the strain BGPAS1-3 was non-pathogenic to humans. The presence of bacteriocin operons suggested the ability of the isolate to suppress the growth of pathogens. Coding regions for three maturated bacteriocins (bacteriocin 31, bacteriocin 32, and enterocin P) produced by BGPAS1-3 were amplified and expressed in Escherichia coli ER2523 using the pMALc5HisEk system. All three bacteriocins were successfully overexpressed and purified after enterokinase cleavage but showed different antimicrobial activity. Bacteriocin 31 showed significantly stronger antimicrobial activity compared with bacteriocin 32. It was the only one that proved to be suitable for use as a food preservative against L. monocytogenes in a milk model. Full article

This study aims to determine the feasibility of creating a date–milk beverage with nutritional and antioxidant benefits and determine the optimal formulation and storage conditions to preserve its quality. Date powder–milk beverages with 0%, 10%, 15%, 20%, and 25% weight/weight (w/w) dates were refrigerated at 1 °C and 5 °C for 10 days to evaluate their nutritional and antioxidant activities. The investigation showed that response surface methodology models accurately represented experimental data. Date powder concentration, storage period, and storage temperature all negatively affected pH, which ranged from 6.45 to 7.09, close to but surpassing the optimum pH. The beverage’s total dissolved solids (TSS) declined after 10 days, with no notable changes as the storage temperature rose from 1 °C to 5 °C. Increasing date powder concentrations resulted in darker beverages, with a color change (ΔE) ranging from 12.93 to 35.55. All variables showed a considerable increase in dietary fibers in milk–date beverages. Phenolic levels of 9.7 to 10.05 gallic acid equivalent (GAE)/gram dry weight are preserved by colder storage temperatures and greater date concentrations. During storage, antioxidant activity considerably increased (p < 0.001) for all date concentrations, but did not change with temperature. On the tenth day of storage, high-temperature storage and low date powder content increased colony counts (6.22 log10 CFU/mL). This study suggests that adding dates to dairy-based beverages creates nutritional drinks without additives, processed sugars, or preservatives that customers like. Thus, the optimal storage conditions for date–milk drinks were achieved at a date percentage of 25% w/w and a storage temperature of 1 °C for 10 days. Full article

Fermenting fruit juices with lactic acid bacteria (LAB) is a sustainable method to enhance fruit harvests and extend shelf life. This study focused on blackberries, rich in antioxidants with proven health benefits. In this research, we examined the effects of fermentation (48 h at 37 °C) at 28 days on whey-supplemented (WH, 1:1) blackberry juice (BJ) inoculated with two LAB mixtures. Consortium 1 (BJWH/C1) included Levilactobacillus brevis, Lactiplantibacillus plantarum, and Pediococcus acidilactici, while consortium 2 (BJWH/C2) comprised Lacticaseibacillus casei and Lacticaseibacillus rhamnosus. All of the strains were previously isolated from aguamiel, pulque, and fermented milk. Throughout fermentation and storage, several parameters were evaluated, including pH, lactic acid production, viscosity, stability, reducing sugars, color, total phenolic content, anthocyanins, and antioxidant capacity. Both consortia showed a significant increase in LAB count (29–38%) after 16 h. Sample BJWH/C2 demonstrated the best kinetic characteristics, with high regression coefficients (R² = 0.97), indicating a strong relationship between lactic acid, pH, and fermentation/storage time. Despite some fluctuations during storage, the minimum LAB count remained at 9.8 log CFU/mL, and lactic acid content increased by 95%, with good storage stability. Notably, sample BJWH/C2 increased the total phenolic content during storage. These findings suggest that adding whey enhances biomass and preserves physicochemical properties during storage. Full article

The aim of this study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the world-famous traditional cheeses of the Eastern Mediterranean (EM). The EM area is remarkably heterogeneous (11 countries—Egypt, Israel, Lebanon, Syria, Türkiye, Cyprus, Greece, Albania, Montenegro, Bosnia and Herzegovina, and Croatia) in terms of cheese production, but there are some common features that can be associated with EM which are connected to the difficult geoclimaticconditions (hilly terrain and hot summers). Cheesemakers resort to some preservation methods, such as high salt content (in white-brined cheeses), high total solids content (in hard cheeses), the use of hot water in the treatment of the curd (in pasta filata cheeses), the addition of some local herbs with antimicrobial properties, and the use of animal skin sacks for cheese ripening. Due to the high proportion of whey as a by-product, whey is traditionally used in EM for the production of whey cheeses. Preserving the production of traditional EM cheeses is critical to maintaining their cultural significance and meeting the demand of consumers interested in the provenance, craftsmanship, and nutritional value of these unique products. Full article

The rising interest in functional foods has increased the use of probiotics and prebiotics in fermented dairy products to enhance gut health. This study focuses on developing a symbiotic fermented milk product using Lactobacillus acidophilus and Bifidobacterium bifidum activated with hawthorn extract as a prebiotic. Three versions of the product were tested: a control and two variants with B. bifidum activated with 10⁻⁵ g/cm³ and 10⁻¹⁰ g/cm³ hawthorn extract, respectively. Key characteristics such as microbiological safety, sensory properties, amino acid profile, vitamin and mineral content, antioxidant capacity, and nutritional values were evaluated. Results showed that products enriched with hawthorn extract had favorable sensory properties and sustained high levels of lactic acid bacteria while being free of pathogens. Product 1 based on L. acidophilus and enriched with B. bifidum activated with hawthorn extract at a concentration of 10⁻⁵ g/cm³ demonstrated significant increases in L. acidophilus (24.1%) and B. bifidum (14.7%) after 7 days compared to the control. Both enriched products exhibited slower titratable acidity increases and higher viscosities over 14 days, indicating better preservation and texture stability. Product 1 was notably enriched with essential amino acids, vitamins, and minerals, alongside enhanced antioxidant properties due to increased flavonoid content. The technology developed ensures probiotic viability at 10⁹–10¹⁰ CFU/cm³ after 14 days, making it viable for dairy production. Full article

Plant-based milk has gained considerable attention; however, its high nutritional variation highlights the need for improved formulation designs to enhance its quality. This study aimed to nutritionally compare cow milk with plant-based milk produced from hazelnuts (H), Brazil nuts (BN), cashew nuts (CN), soybeans (S), and sunflower seeds (SS), and to perform physicochemical and technological characterization. The plant-based milk produced with isolated grains showed a nutritional composition inferior to that of cow milk in almost all evaluated parameters, protein content (up to 1.1 g 100 g⁻¹), lipids (up to 2.7 g 100 g⁻¹), color parameters, minerals, and especially calcium (up to 62.4 mg L⁻¹), which were originally high in cow milk (up to 1030 mg L⁻¹). However, the plant-based milk designed using a blend composition was able to promote nutritional enhancement in terms of minerals, especially iron (Fe) and magnesium (Mg), high-quality lipids (up to 3.6 g 100 g⁻¹), and carbohydrates (3.4 g 100 g⁻¹ using CN, BN, and S). The protein content was 1.3% compared to 5.7 in cow milk, and the caloric value of plant-based milk remained 32.8 at 52.1 kcal, similar to cow milk. Satisfactory aspects were observed regarding the shelf life, especially related to microbiological stability during the 11 d of storage at 4 °C. For the designed plant-based milk to be equivalent to cow milk, further exploration for optimizing the blends used to achieve better combinations is required. Furthermore, analyzing possible fortification and preservation methods to increase shelf life and meet the nutritional and sensory needs of the public would be interesting. Full article

With interest in camel milk growing due to its nutrients and biologically active compounds, research into methods of processing and drying it is crucial. In recent decades, extensive studies have explored its chemical composition and health benefits with a focus on drying techniques and their effects on its properties. This review systematically summarizes the available literature on camel milk drying processes and their effects on its chemical composition with a view to shortening the drying time. To achieve this goal, we meticulously reviewed numerous studies published between 2014 and 2024 to identify optimal drying methods that maximize the preservation of camel milk’s nutrient components and bioactive compounds. Our analysis revealed significant findings: freeze drying preserves nutrients better than spray drying, but is less efficient. Spray drying, while faster, tends to compromise some nutritional values. Conclusively, optimizing drying parameters can improve production efficiency and nutrient retention. Full article

The worldwide food industry faces the multiple challenges of providing food security while also reducing environmental and health consequences. This requires transitioning to chemical-free techniques of preserving food with a long shelf life that emphasize human health. Even though millions of people are experiencing hunger, the substantial amount of food that is being wasted is impeding the advancement towards UN Sustainable Development Goal 12, which aims to reduce food waste by 50% by the year 2030. On the other hand, conventional food preservation techniques still frequently depend on chemical additives, which might give rise to persistent health issues and potentially undermine nutritional quality. This emphasizes the necessity for inventive, non-chemical remedies that prioritize both prolonged storage duration and the safety of food. Consumer storage conditions, which are the ultimate phase of the food chain, still generate substantial waste because of the proliferation of mold and bacteria on fruits and vegetables, which presents health hazards. Enhancing storage conditions and extending shelf life is important. Low-frequency ultraviolet (UV-C) light technology provides a non-thermal and highly efficient method for fighting foodborne microorganisms such as mold. This method renders pathogens inactive while maintaining product quality, providing a cost-efficient and easily available alternative. This study proposes the development of a programmable “Smart-Lid” SLID storage system that utilizes upcycled home base glass jars with UV-C light-emitting lids to prevent mold growth on various open food items, including milk- and sugar-based food, sauces, and possibly dry meals. The research seeks to assess the efficacy and potential influence of the SLID solution with UV-C light’s potential with programmable applications in this preserving environment at the home level. Full article

Modern functional foods are designed to provide health benefits beyond basic nutrition. They are enriched with bioactive ingredients like probiotics, vitamins, minerals, and antioxidants. These foods support overall health, enhance immune function, and help prevent chronic diseases. Milk proteins and tea are known to influence satiety and regulate body weight. Studies have shown that green tea polyphenols, namely, (−)-epigallocatechin gallate (EGCG), and whey proteins, predominantly lactoferrin (LF) from milk, play a role in regulating satiety. This study aims to investigate the effect of conjugating EGCG with apo-lactoferrin (Apo-LF) and assessing these effects on satiety through monitoring glucagon-like peptide-1 (GLP-1) regulation in a human colon (NCI-H716) cell line. Apo-LF-EGCG conjugates were synthesized and characterized in terms of structural and functional properties. The effect on GLP-1 regulation was assessed by real-time quantitative reverse-transcription polymerase chain reaction (qRT-PCR) and enzyme-linked immunosorbent assay (ELISA) to monitor gene and protein expressions, respectively. The results revealed that the protein–polyphenol interaction occurs through the complex formation of hydrogen bonds at the O-H and carbonyl groups of EGCG. The conjugates also showed a significant up-regulation of gene and protein expression levels of GLP-1 while also preventing EGCG from degradation, thereby preserving its antioxidant properties. The Apo-LF-EGCG conjugates increase satiety via increasing GLP-1 secretion in human colon cells while simultaneously retaining the antioxidant properties of EGCG. Therefore, these conjugates show potential for use as dietary supplements to enhance satiety. Full article

The aim of this study was to identify the most effective protectants for enhancing the viability of specific lactic acid bacteria (LAB) strains (Lactobacillus delbrueckii subsp. bulgaricus CICC 6097, Lactiplantibacillus plantarum CICC 21839, Lactobacillus acidophilus NCFM) by assessing their enzymatic activity when exposed to spray drying (inlet/outlet temperature: 135 °C/90 °C). Firstly, it was found that the live cell counts of the selected LAB cells from the 10% (w/v) recovered skim milk (RSM) group remained above 10⁷ CFU/g after spray drying. Among all the three groups (1% w/v RSM group, 10% w/v RSM group, and control group), the two enzymes pyruvate kinase (PK) and lactate dehydrogenase (LDH) were more sensitive to spray drying than hexokinase (HK) and β-galactosidase (β-GAL). Next, transcriptome data of Lb. acidophilus NCFM showed that 10% (w/v) RSM improved the down-regulated expressions of genes encoding PK (pyk) and LDH (ldh) after spray drying compared to 1% (w/v) RSM. Finally, four composite protectants were created, each consisting of 10% (w/v) RSM plus a different additive—sodium glutamate (CP-A group), sucrose (CP-B group), trehalose (CP-C group), or a combination of sodium glutamate, sucrose, and trehalose (CP-D group)—to encapsulate Lb. acidophilus NCFM. It was observed that the viable counts of strain NCFM (8.56 log CFU/g) and enzymatic activity of PK and LDH in the CP-D group were best preserved compared to the other three groups. Therefore, our study suggested that measuring the LDH and PK activity could be used as a promising tool to screen the effective spray-dried protective agent for LAB cells. Full article

Nisin is used as a natural food preservative because of its broad-spectrum antimicrobial activity against Gram-positive bacteria. However, free nisin is susceptible to various factors that reduce its antimicrobial activity. Milk protein, a protein derived from milk, has self-assembly properties and is a good carrier of bioactive substances. In this study, lactoferrin–nisin nanoparticles (L-N), bovine serum albumin–nisin nanoparticles (B-N), and casein–nisin nanoparticles (C-N) were successfully prepared by a self-assembly technique, and then their properties were investigated. The studies revealed that lactoferrin (LF) and nisin formed L-N mainly through hydrophobic interactions and hydrogen bonding, and L-N had the best performance. The small particle size (29.83 ± 2.42 nm), dense reticular structure, and good thermal stability, storage stability, and emulsification of L-N laid a certain foundation for its application in food. Further bacteriostatic studies showed that L-N enhanced the bacteriostatic activity of nisin, with prominent inhibitory properties against Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus, which mainly disrupted the cell membrane of the bacteria. The above results broaden our understanding of milk protein–nisin nanoparticles, while the excellent antibacterial activity of L-N makes it promising for application as a novel food preservative, which will help to improve the bioavailability of nisin in food systems. Full article

Plant cryobanks play a significant role in modern science and breeding. They contribute to the recovery of lost species, the emergence of new plant varieties, and help preserve and explore the diversity of the plant world. The IPPRAS Cryobank collection is constantly supplemented with new samples, while, at the same time, the stored samples are being monitored. In order to test seed germination, seeds of Allium and Veratrum species were thawed. Rare Allium species seeds, such as A. nutans, A. schoenoprasum, and A. victorialis were stored in liquid nitrogen for 17, 19, and 30 years, respectively. Long-term cryopreservation decreased germination rates for A. nutans from 96.55 to 50.00%, for A. schoenoprasum from 72.00 to 62.75%, and for A. victorialis from 90.00 to 83.05%. Seeds of a rare medicinal species, Veratrum lobelianum, were stored in liquid nitrogen for 18 years; the seed germination rate during this storage period has been significantly decreased from 75.00 to 14.81%. V. nigrum seeds were also collected and frozen in liquid nitrogen for 3 days. Short-term cryopreservation did not result in a statistically significant change in germination rates (from 79.71 to 82.69%). The seeds of an endangered ornamental species, Cypripedium calceolus, were collected and kept frozen for 3 days. After cryopreservation, the seeds were planted on three different media, as follows: ½ MS, MS with 10% coconut milk, and BM1. On ½ MS medium, 24.98% seeds formed protocorms, while on MS medium with 10% coconut milk, this number was 10.02%, and on BM1 medium, it was 15.02%, respectively; however, after 2.5 months, all of the protocorms died. Thus, it appears that the existing protocol for seed cryopreservation of C. calceolus needs further improvement. The size, weight, and free water content (WC) of six previously cryopreserved Stipa species and three Allium species were measured. For all the Allium and Stipa species studied, we found no correlation between seed size, WC, and cryotolerance. We also found no correlation between the life form, which reflects the water requirement of the species, and cryotolerance. Full article

Background: Oat-based Milk Alternatives (OMAs) provide multiple health benefits arising from oat’s unique compounds: avenanthramides, avenacosides, and dietary fibre β-glucan. Avenanthramides–polyphenols, unique to oats, provide anti-inflammatory and antioxidant effects, whilst avenacosides are saponins with anti-bacterial and anti-fungal properties. β-Glucans assist in lowering blood cholesterol and lead to the prevention of diabetes and cardiovascular diseases. However, oats undergo many stages of processing to ensure a sensory appealing and safe OMA product, including enzymatic treatment, heating, high shear, decanting of larger solids, and homogenisation. It is possible that throughout these stages, compounds may be affected by degradation or lost entirely. Objective: The concentration of avenanthramides, avenacosides, and β-glucans in the OMA samples was measured at each of the 12 stages of an OMA production, with a comparison of short ultra-heat treatment (UHT) and prolonged high heat treatment, to assess how they may be affected. Design: OMA samples were produced from basic ingredients within the pilot plant. Liquid chromatography–mass spectrometry was used to measure the concentration of avenanthramides and avenacosides. β-Glucan was determined spectrophotometrically using the Megazymes assay. Results: Avenanthramides and avenacosides were found to significantly increase in concentration after initial enzymatic treatment with alpha-amylase, whilst avenanthramides also increased post 90 °C treatment, and decanting – suggesting that these compounds are not being lost in the removed solids. However, avenanthramides decreased after UHT and prolonged heat treatment, suggesting they may be susceptible to degradation from prolonged heat and temperatures above 120 °C. β-Glucans concentrations decreased post glucoamylase treatment, and decanting – suggesting that β-glucans are lost within the decanted slurry, and increased after treatment with alpha-amylase, 90 °C and high shear mixing. Conclusion: With this information, future products may be optimised to preserve these components to improve the health benefits of oat-based milk alternatives. Full article