Deer antler velvet (DAV), historically documented in Shennong's Classic of Materia Medica, is traditionally valued as a functional food believed to promote liver and kidney health and to strengthen the musculoskeletal system. Modern research highlights the bioactivity of sika deer (Cervus nippon Temminck) velvet antler peptides (sVAP), though their potential against alcoholic liver disease (ALD) remains unclear. This study aims to prepare sVAP through in vitro digestion and systematically evaluate their potential protective effects against ALD, while further elucidating the underlying mechanisms of action. Our findings demonstrate that the 1-3 kDa fraction (sVAP-1-3 kDa) exhibited the strongest hepatoprotection, reducing alanine aminotransferase (ALT), aspartate aminotransferase (AST), triglyceride (TG), total cholesterol (TC), and malondialdehyde (MDA) while enhancing superoxide dismutase (SOD) and glutathione (GSH). It alleviated reactive oxygen species (ROS) accumulation, suppressed apoptosis and lipid deposition, and activated nuclear factor erythroid 2-related factor 2 (Nrf2) signaling. Network pharmacology predicted 430 targets enriched in cytochrome P450 metabolism, lipid regulation, and inflammation. Docking showed strong binding of CYP2E1 to peptide motifs such as DFGFDGD, YFPH, FPAVP, and TYFPH. Western blotting confirmed that sVAP-1-3 kDa modulated CYP2E1/Nrf2/HO-1 and AMPK pathways, downregulating CYP2E1, SREBP-1c, FAS and PPARγ while upregulating Nrf2, HO-1, p-AMPKα. This study employed simulated in vitro digestion to prepare sVAP first. sVAP-1-3 kDa exerts antioxidative and anti-lipogenic effects, thereby attenuating oxidative stress, lipid synthesis, and ALD progression, providing pharmacological evidence for the traditional use of DAV. PRACTICAL APPLICATIONS: Polypeptides extracted from antler velvet, a substance with both medicinal and dietary value, have been shown to exert therapeutic effects against alcoholic liver disease and may serve as promising candidates for the development of functional foods beneficial to individuals with excessive alcohol consumption.

The leaves of Hemerocallis citrina Baroni (H. citrina Baroni) are a promising source of bioactive polysaccharides (HCLP). However, the presence of abundant pigments in crude HCLP complicates subsequent purification and analysis, making an effective decolorization step essential. A model of decolorization conditions of HCLP was established using single factor and response surface methodology (RSM), and the optimal decolorization conditions were obtained. Subsequently, the HCLP-0.1 was successfully isolated via DEAE-52 cellulose column. Structural characterization revealed that HCLP-0.1 has a molecular weight (M) of 8317.64 Da, composed of Man, GlcN, Rha, GlcA, GalA, Glc, Gal, Xyl, and Ara. Furthermore, HCLP-0.1 was characterized by α- and β-pyranose configurations, crystallinity, and an irregular triple-helical structure. Thermal analysis demonstrated excellent thermal stability. Antioxidant assays revealed that HCLP-0.1 possesses significant concentration-dependent (0.1-2.0 mg/mL) scavenging capacity against ABTS, hydroxyl, and DPPH radicals. These results support the potential of HCLP as a natural antioxidant, providing a solid basis for its future application in functional foods or pharmaceuticals.

Fresh vegetables are prone to spoilage due to their abundant nutritional content and adequate water, which favor microbial growth and enzymatic activity. These factors contribute to rapid quality deterioration and a limited shelf life. Fermentation is a time-honored food processing technique and a cornerstone of traditional preservation methods. Fermented vegetables are pickled food products obtained through controlled environmental conditions and microbial fermentation processes. During the fermentation process, microorganisms play a crucial role in determining the final quality and flavor of the vegetables. Additionally, vegetables themselves produce a range of volatile and non-volatile compounds that contribute to characteristic flavors such as sourness, umami, and richness. Fermented vegetables with unique flavors can promote appetite and digestion, and they are highly valued by most consumers. Therefore, this review examines the mechanisms underlying the fermentation process, the influence of microbial diversity, and the changes in flavor compounds during vegetable fermentation. It also explores the interrelationship between microbial activity and flavor development. Furthermore, the review highlights current challenges and future research directions in vegetable fermentation, providing a theoretical basis for improving the quality of fermented vegetables.

Polygonum multiflorum Thunb., a plant rich in diverse bioactive constituents, has been widely used in East Asia in functional foods and medicine to ameliorate inflammatory disorders through its multi-component activity. The effectiveness of these botanical extracts is thought to involve complex interactions among diverse constituents; however, the molecular basis of such interactions remains insufficiently understood. In this study, we explored the anti-inflammatory properties of the ethanol extract of Polygonum multiflorum (PME) through a combination of chemical profiling and computational analysis. PME was found to reduce the production of nitric oxide, inducible nitric oxide synthase, and interleukin-6 in LPS-stimulated RAW 264.7 macrophages. Using HS-SPME-GC-MS in conjunction with network pharmacology, we identified 32 volatile constituents, among which five core compounds were predicted to be associated with three inflammation-related targets: ESR1, FASN, and NR1H3. Dual-ligand molecular docking and molecular dynamics simulations suggested that the sequence of ligand binding may influence the stability and interaction patterns of protein-ligand complexes, offering insights into possible mechanisms of synergy and antagonism mediated by key residues such as ARG394 in ESR1. Overall, these findings contribute to a better understanding of how binding order and structural context may shape constituent-target interactions, providing a basis for the further development of multi-component natural product strategies against inflammation. This study underscores the relevance of incorporating multi-ligand dynamics into natural product research and presents an integrated experimental-computational framework to investigate the cooperative or competitive behaviors of functional food constituents, thereby supporting the rational design of optimized multi-target formulations.

This study addresses the limited variety of coconut-based products by exploring bidirectional fermentation of coconut water with Ganoderma lucidum to enhance its value. Under the optimized fermentation parameters (28°C, 10% (v/v) inoculation, initial sugar concentration of 20 g/L, pH 6.0, 150 rpm, 6 days of fermentation, and medium volume of 50 mL per 250 mL), mycelial biomass increased by 208.39%, reaching 19.12 g/L. The fermented product showed substantial enrichment in several bioactive components, with protein, triterpene, intracellular polysaccharide, extracellular polysaccharide, and sterol increasing by 1923.91%, 561.74%, 34.11%, 1285.14%, and 38.97%, respectively. Meanwhile, total acid content increased from 1.1 g/L to 4.43 g/L, while soluble solids decreased from 4.5% to 3.6%. Antioxidant activity was notably elevated, with DPPH, ABTS, and hydroxyl radical scavenging activities increasing by 1038.50%, 922.17%, and 1080.44%, respectively. Polysaccharide and triterpene extracts obtained from the bidirectionally fermented product were applied to macrophage cultures at different concentrations. The polysaccharide extract (200 µg/mL) increased macrophage viability by 121.00%, and the triterpene extract (1 µg/mL) enhanced it by 12.33%, with no observable morphological alterations. The polysaccharide extract (500 µg/mL) reduced IL-6 and IL-1β expression by 50.14% and 48.44%, respectively, while the triterpene extract (50 µg/mL) decreased them by 40.84% and 43.53%, respectively. Overall, compared with earlier reports, this work systematically optimized the fermentation of G. lucidum in coconut water and revealed its strong antioxidant and anti-inflammatory properties, highlighting its potential as a natural functional beverage and nutraceutical. PRACTICAL APPLICATIONS: Bidirectionally fermented coconut water with Ganoderma lucidum shows great potential for development into functional beverages or nutritional supplements. Its higher levels of protein, polysaccharide, and triterpene, together with pronounced antioxidant and anti-inflammatory effects, suggest possible benefits for immune regulation and inflammation control. As a naturally derived and plant-based product, it represents a safe, palatable choice for health-conscious consumers and may stimulate innovation in the food and wellness sectors.

Metagenomics allows a comprehensive insight into the spoilage-associated muscle microbiome shifts in the air-packed and vacuum-packed Indian mackerel. This study explored the microbial composition and diversity of spoilage flora in air-packed (T1M, T2M, and T3M) and vacuum-packed (T4M, T5M, and T6M) Indian mackerel (Rastrelliger kanagurta) stored at 0 ± 2°C (iced), 5 ± 2°C (chilled), and 30 ± 2°C (abused) temperatures through metagenomics, targeting the V1-V9 region of 16s rRNA. Total Volatile Base Nitrogen and Thiobarbituric Acid were analyzed to confirm the spoilage threshold limit, and accordingly, the fish muscle tissue on the spoilage day was selected for microbiome analysis. Metagenomic analysis revealed distinct variation in the relative abundance and spoilage microbiome between the air-packed and vacuum-packed Indian mackerel stored at iced, chilled, and abused temperatures. The predominant bacterial species responsible for spoilage were Cetobacterium ceti, Clostridium polyendosporum, and Gilliamella apicola in vacuum-packed mackerel, whereas Shewanella arctica, S. aquimarina, S. baltica, Staphylococcus xylosus, and Burkholderia cepacia played a major role in the spoilage of air-packed samples. The observed bacterial population dynamics across different temperatures and packaging significantly influenced the microbiome diversity in Indian mackerel. Summing up, this study emphasizes the unique and diverse microbes contributing to spoilage and provides a valuable guide for the flora that need to be controlled for extending the shelf life of Indian mackerel.

The partial substitution of wheat flour with plant-based proteins in bread production has garnered increasing attention due to its potential to enhance the nutritional value of bread, meeting consumer demands for novel functional foods. This study evaluated the inclusion of three different alkaline sacha inchi (SI) protein extracts (SI11-pH 11 extraction; usSI11-ultrasound-assisted protein extraction at pH 11; and SI11h-pH 11 extraction at 90°C) to improve the protein quality of traditional wheat bread. The assessment encompassed the dough rheology (Mixolab profile), baking performance, bread protein quality (amino acid profile, in vitro protein digestibility, and PDCAAS), physicochemical attributes (texture profile and color), and bioactivity (in vitro cytotoxicity). Incorporating SI protein resulted in breads that exhibited enhanced protein quality, with protein content and PDCAAS increases of up to 26.4% and 10%, respectively. Notably, the dough rheology, baking performance, and physicochemical attributes of protein-enriched breads did not exhibit significant differences compared to the control wheat bread. In addition, the SI-enriched breads demonstrated to be non-toxic to healthy colon cells (FHC line) and reduced viability of adenocarcinoma cells (Caco-2 line). This study underscores the feasibility of utilizing alkaline-extracted SI protein to produce nutritionally enriched bread while addressing satisfactory baking and physicochemical attributes.

The integration of artificial intelligence (AI) into food packaging systems is transforming traditional packaging from passive containment into an intelligent, adaptive component of food quality management. This review provides a critical and systematic evaluation of AI-driven packaging technologies published between 2015 and 2025, retrieved from Scopus, Web of Science, ScienceDirect, and IEEE Xplore databases using defined keywords related to AI, machine learning, and smart packaging. It examines how algorithms such as convolutional neural networks, recurrent neural networks, and support vector machines are integrated with embedded sensors, computer vision, and edge analytics to enable real-time spoilage prediction, microbial risk detection, and supply-chain traceability. The analysis incorporates model performance indicators precision, recall, and coefficient of determination (R) and assesses limitations associated with dataset imbalance, energy consumption, and model transferability. Regulatory frameworks from European Food Safety Authority (EFSA), Food and Drug Administration (FDA), Food Safety and Standards Authority of India (FSSAI), and Codex Alimentarius are reviewed alongside sustainability aspects concerning life-cycle impacts, e-waste, and biodegradable AI components. Industrial implementations, including SpoilerAlert, Aryballe, and Tetra Pak's connected systems, demonstrate the transition toward commercial adoption. The review concludes by defining future directions for developing scalable, ethical, and resource-efficient AI-enabled packaging systems aligned with global food safety and circular economy objectives.

The stability and quality retention of probiotic-enriched fruit powders are critical for developing functional non-dairy food products. This study aimed to evaluate the effects of freeze drying (FD), microwave-assisted drying (MW), and hot air drying (AD) on the physicochemical properties, anthocyanin retention, color stability, and probiotic viability of Lactobacillus plantarum in jamun (Syzygium cumini) juice powders during 90-day storage at 25°C and 4°C. Based on pre-experiments and previous studies, 5% egg white protein (EWP) was selected in this study to improve foam properties, thereby enhancing drying efficiency and powder quality. Physical analyses showed that FD powders had low moisture (2.47%), low water activity (aw) (0.21 ± 0.01), high porosity (17.31 ± 1.05%), and solubility (91.67 ± 1.32%), preserving microstructural integrity, whereas AD powders exhibited higher moisture (6.78%), aw (0.57 ± 0.01), and lower solubility (68.78 ± 2.12%). FD samples exhibited minimal anthocyanin degradation and color alteration, retaining 89.55% total anthocyanins (6.67 ± 1.05 mg C3G/g) and 95.31% antioxidant activity, whereas AD powders showed pronounced pigment loss and browning due to extended thermal exposure. Probiotic viability declined under all drying methods, but remained above the functional threshold (≥ 6 log CFU/g) in FD and MW powders; FD sustained >7 log CFU/g after 90 days at 25°C and >8 log CFU/g at 4°C, whereas AD showed the greatest loss (< 6 log CFU/g). Findings of the current study indicate that foam mat FD best preserves quality and bioactivity, while microwave drying (MW) provides acceptable functional retention, representing a viable alternative to conventional techniques. PRACTICAL APPLICATIONS: This research provides a method for producing shelf-stable, probiotic-rich jamun fruit powders with preserved antioxidants and color, making them suitable for incorporation into functional foods and beverages. The findings support potential industrial applications in the development of non-dairy probiotic supplements, instant drink mixes, or nutraceutical formulations. This approach may benefit consumers seeking plant-based, health-promoting alternatives, particularly those with lactose intolerance or dietary restrictions.

Wheat bran is an essential by-product of wheat milling process. The dense texture and unpleasant odor of wheat bran restrict its application in food processing. To advance the high-value utilization of wheat bran, this study investigated the effects of co-culture fermentation with Wickerhamomyces anomalus, Pediococcus pentosaceus, and Bacillus natto on its flavor, structure, and processing properties of wheat bran. The results showed that co-culture fermentation significantly reduced the bitterness of raw wheat bran (RWB) (p < 0.05). Furthermore, the co-culture fermentation process resulted in the emergence of volatile aromatic compounds. The electronic nose results confirmed that co-culture fermentation changed the flavor profile of RWB. After fermentation, the dense structure of RWB was destroyed, and the surface exhibited broken structures and holes. Fourier transform infrared spectroscopy (FT-IR) revealed a decline of the intensity of absorption peak at 3402, 2923, and 1040 cm of fermented wheat bran (FWB). The FWB addition effectively preserved the integrity of the gluten network, namely, reduced the free sulfhydryl content of dough from 1.98 to 1.35 µmoL/g (p < 0.05), increased the storage modulus (G') and loss modulus (G″) compared to RWB addition. Finally, FWB addition improved the specific volume of Chinese steamed bread (CSB) compared to RWB and sterilized wheat bran (SWB) addition. Overall, co-culture fermentation with W. anomalus, P. pentosaceus, and B. natto is a promising method to alter the unpleasant odor and processing properties, thereby improving the employment of wheat bran in food processing.

This study explores the formulation of mixed fruit leather derived from indigenous fruits-jackfruit, banana, and silverberry-by drying the fruit mixture with citric acid and κ-carrageenan at 60°C for 8 h. The resultant fruit leather exhibits a well-balanced nutritional profile, including protein (4.40-4.47 g), fiber (2.75-3.45 g), carbohydrates (71.67-72.60 g), minerals (2.48%-2.81%), and energy (304.56-307.36 kcal) per 100 g. Rich in essential minerals, the product contains potassium (670.62-675.97 mg), phosphorus (402.57-406.86 mg), calcium (474.38-478.46 mg), sodium (61.88-62.97 mg), magnesium (507.70-511.94 mg), iron (5.22-5.25 mg), selenium (1.40-1.47 mg), manganese (0.71-0.76 mg), copper (1.58-1.71 mg), and zinc (2.00-2.05 mg) per 100 g. It also provides substantial amounts of ascorbic acid (40.15-42.15 mg), carotenoids (692.52-705.58 µg), flavonoids (192.42-199.51 mg), phenols (169.05-194.13 mg), and antioxidant activity (84.19%-86.50%) per 100 g. The addition of 0.4% κ-carrageenan enhanced the fruit leather's physico-chemical, textural, and sensory properties, while improving the retention of micronutrients through its protective gel-like matrix based on experimental findings. This study contributes critical insights into the role of hydrocolloids in fruit leather development, emphasizing their potential to improve the nutritional quality, bioactive compound stability, and consumer appeal of sustainable snack alternatives. PRACTICAL APPLICATIONS: The formulation of mixed fruit leather with the incorporation of κ-carrageenan presents a viable solution for creating value-added functional snacks using underutilized and seasonal indigenous fruits like jackfruit, banana, and silverberry. It caters to the growing demands of the consumers for ready-to-eat, convenient, and sustainable functional plant-based finger foods. By the convergence of traditional fruit-based food processing and modern hydrocolloid, this study offers solutions from industry to nutrition. The incorporation of κ-carrageenan enhanced the texture, nutrient retention, and antioxidant stability of the final product, making it a soft, chewable, and nutrient-dense snack suitable for all age groups, including children and the elderly.

Okara, a byproduct of tofu or soy milk production, remains underutilized in the food industry due to its rancid aroma and high perishability. Fermentation with lactic acid bacteria (LAB) provides a sustainable and cost-effective approach for its valorization. Herein, we used Lactiplantibacillus plantarum C11 and Weizmannia coagulans C8 and their cocultures to explore the feasibility of fermenting okara for enhancing its functionality and shelf life after initial screening in soy milk. Results indicated that okara is a suitable substrate for bacterial strain growth based on their high viable counts. Fermentation of okara with Lpb. plantarum C11 and the coculture effectively reduced pH, suggesting improved preservability. Furthermore, both fermentations enhanced the permeability of isoflavones in Caco-2 cells through bioconversion into isoflavone aglycones. Moreover, the increased interleukin-8 (Il-8) expression and interleukin-1β (IL-1β) production in inflamed Caco-2 and J774.1 cells, respectively, were markedly reduced by administration of Lpb. plantarum C11-fermented okara. This finding suggests that fermentation of okara, especially with Lpb. plantarum C11, enhances the conversion of isoflavone glucosides into their aglycones, such as genistein, thus exerting anti-inflammatory effects. Hence, this study demonstrated the potential of okara bioactivation using LAB that exerts anti-inflammatory effects and improves its quality and shelf life, which may substantiate and increase its inclusion in functional food development.

Thermophysical properties of foods, including thermal conductivity (k), specific heat capacity (Cp), density (ρ), and diffusivity (α), are important parameters not only for predicting the temperature distribution during conductive heating or cooling of solid foods to evaluate the survival of foodborne pathogens but also for determining the energy consumption of processing and preservation equipment. In this study, we measured k, volumetric heat capacity (ρCp), and α for raw ground beef, ground pork, ground turkey, chicken breast (5°C-60°C), cured ground beef and cured ground pork (5°C-70°C), and uncured/cured ready-to-eat (RTE) ham (5°C-80°C) using the transient plane-source (TPS) method. At temperatures above 60°C, protein denaturation and fat melting in raw meats significantly affected the measurement of thermal properties. Cured ground meats maintained stability in texture and moisture-holding potential up to 70°C. However, uncured and cured RTE ham were found to be able to maintain the texture even at 80°C due to other ingredients added. The physical properties of the tested items were found to be either constant or temperature-dependent. In general, the k values are 0.2-0.6 W m°C, ρCp values are 2.0-5.0 MJ m°C (1 MJ = 10 J), and α [=k/(ρCp)] are 0.5-3.5 × 10 m s. The results may fill the data gap, which is much needed for thermal processing, especially to estimate the foodborne pathogen lethality. More studies are needed to accurately measure the thermal properties of raw meats affected by protein denaturation and fat melting. This study reported the food thermal conductivity (k), volumetric heat capacity (ρCp), and thermal diffusivity (α) for several raw and cured meats on the markets. These thermal properties may be used to design and optimize a heat-conduction thermal processing for foods to achieve better product quality, operation cost savings, and so forth. With those temperature-dependent parameters available, the thermal inactivation of foodborne pathogens in raw and cured meat products may be predicted/evaluated with better accuracy in heating profiles to further enhance the microbial food safety.

This study evaluated quality preservation of rainbow trout (Oncorhynchus mykiss) fillets using an active bilayer film composed of cold plasma-treated polylactic acid (PLA) and chitosan-zein nanoparticles (Chit/Z-NPs). Packaging performance was compared with conventional low-density polyethylene (LDPE) over 12 days at 4°C. The bilayer film significantly delayed chemical, microbial, and sensory deterioration. By Day 12, total volatile basic nitrogen (TVB-N) reached 39.22 mg N/100 g in bilayer samples versus 68.14 mg N/100 g in LDPE controls, with LDPE exceeding EU freshness limits while bilayer samples remained acceptable. Thiobarbituric acid reactive substances (TBARS) were lower in bilayer samples (0.192 mg MDA/kg) compared to LDPE (0.265 mg MDA/kg), indicating reduced lipid oxidation. Color analysis confirmed superior visual quality preservation, with lower total color difference (ΔE ∼12 vs. ∼23), whiteness index changes (WI: 65.88-72.10 vs. 81.36), and yellowness index increases (YI: 10.54-11.38 vs. 12.98). Total viable counts in LDPE samples exceeded spoilage thresholds (10.88 log MPN/g), while bilayer films limited microbial growth to 6.90 log MPN/g. Sensory evaluation demonstrated that only bilayer-packaged fillets maintained acceptability above consumer rejection thresholds (4.03 vs. 2.34 for LDPE). Results demonstrate that PLA/Chit-Z-NPs bilayer films effectively preserve quality attributes, providing a sustainable alternative to conventional packaging for fresh fish.

Terpenoids are compounds of interest in baijiu due to their potential health benefits, but their endogenous concentrations in strong-flavor baijiu are typically too low to exert significant biological or sensory effects. This study aimed to investigate the effects of fortifying a baijiu base with selected terpenoids at concentrations known to be bioactive in vitro (showing significant antioxidant or anti-inflammatory activities in cell experiments). A total of 49 terpenoid compounds were detected, and through ROAV and OPLS-DA, 8 terpenoids with potential impacts on both flavor and health activity were screened out, including β-caryophyllene and geranylacetone. The results revealed that appropriate fortification enhanced efficacy and positively impacted flavor. These findings suggest targeted fortification can enhance health attributes, but concentration must be carefully controlled.

The cell walls in whole grains, acting as capsules, significantly affect the nutritional property of whole grain products, particularly the rate and extent of starch digestion that is associated with glucose homeostasis, but the exact mechanism is still not completely understood. In this study, Tartary buckwheat endosperm cells (TBC), representing cell wall-enclosed starch, were used to examine the relationship between starch gelatinization and in vitro digestibility. Consistent with previous reports, both the digestion rate and extent of starch within intact endosperm cells were significantly lower than those of Tartary buckwheat isolated starch (TBS). Structurally, starch in hydrothermally treated endosperm cells (TBC series) exhibited markedly reduced crystallinity compared with isolated starch, reflecting the constraining effect of the cell wall on starch structures. Additionally, the short-range order of intracellular starch was further disrupted, with crystallinity decreasing to 3.81% in TBC-100. Thermodynamic analysis revealed that the gelatinization temperatures (T, T, and T) of intracellular starch increased along with treatment temperature, while the enthalpy changes were significantly lower than that of free starch, indicating that the cell wall matrix might constrain the enclosed starch, leading to a reduced degree of gelatinization and decreased digestibility. Overall, both cell wall integrity (acting as a barrier) and biochemical factors (soluble inhibitors such as phenolic compounds) might act synergistically to limit amylolytic enzyme activity and decrease starch susceptibility, implicating the central role of cell walls in regulating starch digestion in whole grain foods.

This study characterizes Montenegrin artisanal Sudžuk sausage by examining its composition, microbiota, and safety-related features using culture-dependent methods and amplicon sequencing. The dominant bacterial taxa were lactobacilli, lactococci, and coagulase-negative cocci, with loads up to 7.82, 7.66, and 4.89 log cfu g, respectively. Key species included Latilactobacillus sakei, Pediococcus pentosaceus, Lactiplantibacillus plantarum, and Latilactobacillus curvatus. Among eumycetes, Saccharomyces cerevisiae, Debaryomyces hansenii, and Kurtzmaniella zeylanoides were prevalent. The occurrence of genes associated with antibiotic resistance, including erm(B), tet(K), tet(M), tet(S), tet(W), blaZ, and mecA, and biogenic amines like tyramine, putrescine, histamine, and cadaverine, revealed potential risks associated with artisanal production. Significant variability was observed among the samples in terms of pH (4.96-5.43), moisture content (24.38%-38.14%), peroxide values (8.67-21.50 meq O kg of fat), protein content (18.27-26.73%), total saturated fatty acids (16.11%-21.14%), omega-3 fatty acids (0.13%-0.17%), ash content (3.40%-5.49%), hardness (3.80-28.76), and color parameters (a*: 12.36-15.36; b*: 4.33-10.51). Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry revealed a complex volatilome of 65 compounds, including ketones, esters, and terpenoids, which contribute to the product's flavor. Overall, this study presents the first comprehensive assessment of the safety and quality of Montenegrin Sudžuk. PRACTICAL APPLICATIONS: This research highlights key features of Montenegrin Sudžuk, providing insights for improving its safety and establishing a standardized production framework. It also facilitates the alignment of Montenegrin food safety regulations with EU standards by supplying physicochemical and microbiological data to serve as quality criteria for fermented sausages.

This study investigated how different water types affected honeybush (Cyclopia species) tea quality. Water types, varying in physicochemical properties, were used to brew tea from three honeybush species: C. intermedia, C. subternata, and C. genistoides (n = 6/species). The water types were deionized water (W1), two bottled spring waters (W2, W3), bottled reverse osmosis water (W4), brackish water (W5), and tap water (W6). Descriptive sensory analysis was used to determine whether water type affected the sensory profile of the infusions. Other parameters included CIEL*a*b* color and turbidity, as well as the soluble solids and phenolic content of the infusions. Results showed that water with the highest pH (W3; pH = 8.3) and high EC (W3 and W5; EC >10 mS/m) negatively impacted the sensory profile of honeybush tea. Infusions made with W3 and W5 had a 'date pudding' aroma, which was uncharacteristic of honeybush, and lower intensities of typical floral and sweet-associated honeybush aromas. These water samples also led to a salty taste, thick mouthfeel, and much darker color. Additionally, the concentrations of phenolic compounds, such as 3-β-D-glucopyranosyl-4-O-β-D-glucopyranosyliriflophenone, mangiferin, and isomangiferin, were reduced. Infusions prepared with W2, W4, and W6 (pH between 5.3 and 7.8; EC <10 mS/m) showed similar sensory and physicochemical profiles to those prepared with deionized water (pH = 7.1; EC = 0 mS/m). PRACTICAL APPLICATIONS: For the best-tasting honeybush tea, consumers should use water treated by reverse osmosis, with guaranteed low mineral content. This information will help producers and tea merchants present the true flavor of honeybush tea during tastings, supporting effective marketing.

Skin aging is driven by both extrinsic factors, such as daily ultraviolet (UV) exposure, and intrinsic processes, including oxidative stress, inflammation, and glycation. Plant-derived medicinal agents and supplements hold promise as interventions against skin aging due to their anti-inflammatory and antioxidant properties. Grape seed extract (GSE), a polyphenol-rich natural product, has demonstrated skin health benefits and is commonly incorporated into various skincare formulations. However, its efficacy and underlying mechanisms, particularly in addressing both intrinsic and extrinsic aging factors, remain incompletely understood. Procyanidin C1 (PCC1), a B-type trimeric procyanidin found in GSE, possesses senolytic properties and has been shown to extend both lifespan and health span in mice. In this study, a newly processed PCC1-rich GSE, named NSPCC1, was evaluated against UV- and d-galactose (d-gal)-induced skin aging in a mouse model. NSPCC1 supplementation mitigated skin cell death, collagen degradation, and structural atrophy while partially restoring skin elasticity and hydration. It also enhanced antioxidant defenses in serum and skin tissues. RNA sequencing revealed that NSPCC1 modulates the MAPK and AMPK pathways, counteracting their dysregulation observed in aged skin. These findings highlight the potential of NSPCC1 to combat skin aging, providing an alternative strategy for skincare interventions targeting both extrinsic and intrinsic aging processes.

Pasteurized milk was popular for its nutrition and taste, but it needs strict temperature control to keep its quality. This study investigated the impact of cold chain interruption on the stability of pasteurized milk stored at 25-35°C for 1-12 h. Parameters measured included particle size, zeta potential, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles, microbial activity, peroxide levels, microstructural changes, and protease and lipase activities. The results showed that a 3 h cold chain interruption at 35°C sharply increased protease and lipase activities in pasteurized milk to 0.85 U/mL and 5.99 U/mL, with growth rates of 5.81% and 5.12%. Bacillus species grew rapidly, reaching 39.31% relative abundance and becoming the dominant microbiota. Oxidative markers, including lipid hydroperoxides and thiobarbituric acid (TBA) reactive substances (TBARS), rose significantly to 8.58 g/100 g and 3.22 g/100 g. These results indicated a critical point within the 3 h cold chain interruption at 35°C, leading to pasteurized milk deterioration. During a 6 h interruption at 25°C, protease and lipase activities rose to 0.87 U/mL and 5.93 U/mL, while Bacillus species reached 13.18% relative abundance. Lipid hydro peroxides and TBARS increased to 8.01 and 3.26 g/100 g, indicating that a 6 h cold chain interruption at 25°C represented a critical time point for the deterioration of pasteurized milk stability. This study assessed pasteurized milk quality deterioration at 25°C and 35°C under cold chain interruption, providing a scientific basis for quality control during disruptions.

Chuzhou Chrysanthemum polysaccharides (CCPs) are known for their broad-spectrum bioactivities, yet their application in staple food products remains limited. This study aimed to develop and optimize the preparation of reconstituted rice enriched with CCPs, while evaluating its In Vitro antioxidant capacity. Single-factor experiments and a Box-Behnken response surface design were used to optimize extrusion parameters, identifying the ideal conditions as 28.94% moisture content, 253 rpm/min screw speed, and 85°C die temperature, yielding a high comprehensive quality score (73.091). Using these parameters, reconstituted rice (RR) with varying CCP concentrations (0-8%) was produced and evaluated. Comprehensive quality, texture cooking loss demonstrated that 2% CCPs addition achieved the best balance. Structural analyses via scanning electron microscopy, Fourier-transform infrared, and X-ray diffraction revealed that CCPs incorporation disrupted starch crystallinity, promoting a more amorphous network. In Vitro digestion assays followed by ABTS, DPPH, and hydroxyl radical scavenging tests confirmed improved antioxidant activity in CCPs-RR, with a dose-response relationship and a synergistic effect observed at 2% CCPs. These findings support the potential of CCPs as a functional ingredient for developing health-oriented staple foods through extrusion technology.