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Coffee production generates large volumes of waste, which have the potential to cause pollution problems to soil and water and loss of biodiversity. Coffee pulp was used as a substrate for the production of the edible mushroom Pleurotus pulmonarius, a high protein content product (17.8% ± 0.84%). The spent mushroom substrate (SMS) resulting from fungus production showed a decrease in lignin (49.7% ± 12%), cellulose (33.7% ± 10.8%), and phenolic compound (87% ± 2%) content, which avoids contamination of soil and water bodies by them. Since the SMS still contains N (2.45%), P (0.20%), K (0.112%), Ca (0.320%), and Mg (0.106%), it has the potential to be used as a raw material in the production of a biofertilizer. This model reduces the environmental impact of the byproducts generated by small coffee growers and constitutes an alternative to combat hunger in rural communities and to achieve the sustainable development goal of zero hunger proposed by the United Nations.

After immunoaffinity purification, the vitamin B12 contents of 12 types of commercially available fish sauce products were determined using reversed-phase high-performance liquid chromatography. Vitamin B12 contents of fish sauce products varied from <0.1–1.7 μg per 100 g, with an average of 0.6 ± 0.1 μg of vitamin B12 per 100 g. Vitamin B12 was the major corrinoid compound in all fish sauce samples tested. Vitamin B12-d-monocarboxylic acid (approximately 4–38% of total vitamin B12) and vitamin B12-e-monocarboxylic acid (approximately 1–9%) were identified. Vitamin B12-b-monocarboxylic acid or pseudovitamin B12 were rarely detected at trace levels. Additionally unidentified vitamin B12 monocarboxylic acid (approximately 2–16%) was detected. These results suggest that pseudovitamin B12 and vitamin B12 monocarboxylic acids are derived from materials such as shrimp and shellfish.

Since a high concentration of patulin causes cytotoxicity, a new approach to the determination of patulin plays an important role in the research and development of new control technologies. The main objective of the paper is to provide a fast screening method for obtaining clean water and high-quality apple juice. Square-wave voltammetry method using a modified Mn (OAP) Cl screen-printed carbon electrode was used for the fast screening test of apple juice and surface water for patulin recognition and quantification. A number of experimental parameters, such as scan rate, type of buffer solution, and pH, were studied and optimized. Thus, a linear concentration dependence was determined in the range 1.00 × 10–12 to 1.00 × 10–8 mol L–1, while the quantification limit was 1.00 × 10–12 mol L–1 and the detection limit was 3.33 × 10–13 mol L–1. High reliability was achieved at the assay of patulin in water and apple juice samples, with a recovery rate of 96.27–99.88%, relative standard deviation (RSD), and a bias value of less than 5.00%. Based on the remarkable outcomes, it can be inferred that the sensor holds promise as a robust instrument for point-of-care detection in the times ahead.

Catechin is a plant polyphenol with a strong antioxidant effect. However, its use is limited due to its poor water solubility and sensitivity to light and oxygen. Here, catechin could be solubilized by inclusion complexation with cyclodextrin (CD) (CD-IC), and their solutions were electrospun into fibers in the presence and absence of poly(vinyl alcohol) (PVA) to compare the stabilization of catechin for its antioxidant activity. The antioxidant activity of catechin/CD IC nanofibers was also compared to that of the powder form. Scanning electron microscopy (SEM) analysis revealed the production of bead-free nanofibers. The successful incorporation of catechin into nanofibers was confirmed by Fourier-transform infrared spectroscopy (FTIR) analysis of catechin C═C bond stretching. Likewise, 1H NMR spectroscopic analysis revealed the characteristic aromatic protons of catechin. The formation of inclusion complexes was confirmed by X-ray diffraction (XRD) and dissolution testing by the disappearance of crystalline peaks and rapid fiber dissolution, respectively. Finally, antioxidant testing demonstrated the higher antioxidant activity of polymer-free CD-IC nanofibers.

The development of packaging films with food preservation and monitoring functions is of great significance and applications. Herein, gelatin was combined with rosmarinic acid (RosA) and blueberry anthocyanin extract (BAE) to fabricate RosA-gelatin/BAE (RGA) films with pH-responsiveness and long-term antioxidant and antibacterial activities. The films have better surface hydrophobicity and antiswelling performance than that of pure gelatin film. The films show good ductility and the elongation at break of the films can be easily adjusted in the range of 1.01–292.19% by adjusting the content of BAE. The films can block ultraviolet light, scavenge the ABTS+ radical, and kill bacteria almost 100%. Significantly, the films showed good pH/NH3 responsiveness as an obvious color change. Comparing with polyethylene film, there was a reduction of around 60.8% in the release of volatile base nitrogen compounds from crucian in storage using RGA5. Overall, these films may be useful for food preservation and real-time quality monitoring.

β-conglycinin (β-Con) is one of the major proteins in soy protein (SP), and intake of β-Con can be expected to yield various health benefits, including the induction of beige adipocyte formation. However, it is not practical for most people to satisfy their dietary protein requirements with SP alone. In addition, combining exercise with at least partial replacement of dietary protein with SP might synergistically yield various health benefits. In this study, we found that a 50β-Con diet (10.6 g β-Con and 0.37 g methionine/100 g diet) in combination with exercise for 4 weeks synergistically induced the formation of beige adipocytes, unlike 50β-Con or exercise alone. Furthermore, the unique inductive effect was associated with the activation of transcription factor 4–fibroblast growth factor 21 signaling. The combination of exercise with protein intake partially replaced with β-Con may provide various health benefits, including beige adipocyte formation.

The sensory and phenolic profiles of Cabernet Franc wines from different geographical indications (GIs) of Mendoza, Argentina, were studied for the first time. Different statistical methods showed that it is possible to discriminate wines of different GIs by aroma and taste descriptors. In terms of phenolic composition, anthocyanins showed higher relative concentrations in Gualtallary wines (GUA), the GI located at higher elevation (1450 m a.s.l.). The classification of GIs at the levels of sensory and phenolic profiles was related to the effects of the climate on the Cabernet Franc grapevines. A degree of relation between both groups of variables (phenolic compounds and sensory) was found by multifactor analysis (MFA). Malvidin anthocyanin derivatives were associated with descriptors such as astringency and earth, while total acetylated anthocyanins were related to the descriptor chocolate. The results are of interest to the wine industry in terms of knowledge of the influence of the origin of wines, but also to give consumers more information at the time of purchase of a given product.

Sweet corn is a rich source of dietary carotenoids. In this study, the effects of postharvest handling and cooking on carotenoids in sweet corn were investigated. The fresh bicolor sweet corn was harvested from the field, which was processed into samples that represented the two major retail types (farmers market and grocery store) and two common cooking methods (boiling and steaming). Both free and bound forms of carotenoids were analyzed by high-performance liquid chromatography and LC–MS. Nine carotenoids were identified, with lutein and zeaxanthin being the predominant ones. The postharvest handling and cooking either did not change or reduced the free carotenoids but increased the total bound carotenoids. The total carotenoids in all processed samples were not altered or slightly decreased. The percentages of total bound carotenoids in total carotenoids increased in all processed and cooked samples. The changes of individual carotenoids depended on the processing/cooking methods and the chemical structures.

This study aimed to co-encapsulate Lactobacillus casei and tocotrienol-enriched flaxseed oil in calcium alginate-carboxymethyl cellulose (CA-CMC) hydrogel beads. Encapsulation efficiencies of oil and L. casei were approximately 88 and 84%, respectively, in co-encapsulated CA-CMC beads having 1.74 mm diameter. Higher swelling and oil release were observed in intestinal fluid than in gastric fluid. Higher viability of L. casei was observed in the co-encapsulated beads than the single encapsulated beads of L. casei during in vitro digestion and storage. Higher oxidative stability of oil was found in the co-encapsulated beads than the single encapsulated beads of oil during storage. Thus, this study demonstrated a synergistic interaction between L. casei and tocotrienol-enriched flaxseed oil in the co-encapsuled CA-CMC beads during in vitro digestion and storage. The co-encapsulated CA-CMC beads have good potential to simultaneously deliver the health benefits of these three bioactives when incorporated into a food system.

Optimized medicinal plant processing and extraction can improve extract yield and efficiency for valued secondary metabolites while reducing operation costs. This study investigated the effects of the particle size [coarse (2–4 mm), medium (0.5–2 mm), fine (0.25–0.5 mm)], solvents (ethanol, butanol, hexane), and extraction temperature (−20 °C, 4 °C, room temperature) on extracted crude cannabis oil yield and cannabinoid/terpene concentrations using a full factorial design. Results indicate that finer particle size significantly increased the cannabinoid concentrations in the extracts. Ethanol extraction with fine-sized cannabis particles at 4 °C obtained the highest crude oil yield of 28% and had improved recovery rates: 41% for THCA, 36% for CBGA, and higher total terpene concentration (1550 mg/100 g dry matter) in the extracts. Irrespective of temperature and particle size, the solvents produced extracts with different colors: dark green for ethanol, green for butanol, and yellow for hexane. This research provides grinding and extraction conditions with scale-up potential by the cannabis industry to achieve higher crude cannabis oil yield with significant cannabinoids and terpene concentrations.

A UHPLC-(ESI+)-MS/MS method was developed and validated for the simultaneous determination of glucoraphanin (GR), sulforaphane (SF), sulforaphane-glutathione (SF-GSH), sulforaphane-cysteine (SF-CYS), and sulforaphane-N-acetyl-cysteine (SF-NAC), in a range of biological materials (digesta, cell culture medium, cell lysates, urine) with no sample pretreatment. The limit of detection (LODs) ranged from 0.03 to 1.95 μg L–1. The intra- and interday variation was ≤15% and recoveries were ≥85%. Linearity ranged from 3.90 to 1000 μg L–1 (GR), 0.06–500 μg L–1 (SF), 3.90–1000 μg L–1 (SF-NAC), and 62.5–500 μg L–1 for SF-CYS and SF-GSH. The method was validated in broccoli seed powders, and by determining transport and metabolism of SF in Caco-2 monolayers, and model digesta. Results indicated that 72.4% of SF was absorbed, transported, and metabolized (SF-CYS, SF-GSH, SF-NAC) in the Caco-2 monolayers after 4 h of incubation. This is a robust and time- and cost-efficient method that is suitable for high throughput applications.

The bioavailability of essential and toxic elements in raw/cooked tilapia and shrimp was estimated using in vitro gastrointestinal digestion followed by the Caco-2 cell model to simulate the human intestinal barrier. Analytical strategies such as aerosol dilution, collision cell, and matrix-matching calibration were successfully explored for multielement quantification using ICP OES and ICP-MS. From Caco-2 cell bioassays, the estimated bioavailability values ranged from 1.4% (Fe) to 15.2% (Cu) in tilapia and from 0.2% (Fe) to 10.7% (P) in shrimp. Air-frying and oven-baking methods decreased tilapia’s Mg, P, S, Cu, and Fe bioavailability. Contrarily, the bioavailability of essential elements (except Mn) in shrimp seemed to increase after air-frying. Arsenic bioavailability in cooked shrimp was significantly higher than in the raw sample (1.9 vs 5.7%) but fortunately below the limit allowed by legislation. In spite of the complexity of basal solutions from the cell-based bioassays, the applied analytical strategies allowed the accurate quantification of the bioavailable fractions by ICP-based methods.

The present study aimed to determine the bioaccessibility and bioavailability of peptide fractions with angiotensin-converting enzyme inhibition (ACEI) from fermented milk with Lactococcus lactis NRRL B-50571 (FM-571) after being subjected to simulated gastrointestinal digestion (SGD) and an ex vivo absorption model. Results showed that ACEI increased (p < 0.05) after SGD and decreased (p < 0.05) after absorption. Conversely, the IC50 decreased (p < 0.05) after SGD and after absorption. Moreover, peptide abundance increased (p < 0.05) after SGD, indicating augmented bioaccessibility. Thereafter, peptide abundance decreased (p < 0.05) after absorption, resulting in 1.36 ± 0.1% of peptide bioavailability. Furthermore, RP-HPLC collected fractions from the serosal compartment exhibited the lowest IC50. 113 peptides were identified in the serosal compartment, from which 14 bioavailable peptides showed high binding potential to ACE after in silico analysis. Henceforth, these results suggest that novel peptides derived from FM-571 with ACEI were bioavailable.

The α-glucosidase inhibitory mechanism of chlorogenic acid was evaluated in the presence of an antidiabetic drug, acarbose. Enzyme kinetics showed the mode of inhibition of the chlorogenic acid–acarbose combination to be either mixed inhibition (competitive and noncompetitive inhibition) or solely competitive inhibition, depending on the dominating inhibitor in the dual system. Despite weaker inhibition by chlorogenic acid, supplementation with acarbose exhibited a synergistic effect on α-glucosidase inhibition, with acarbose equivalent activity exceeding the concentration of acarbose present. Fluorescence quenching studies indicated an increased affinity of chlorogenic acid in the presence of acarbose with an effective quenching constant increasing from 1.6 ± 0.11 × 104 to 3.9 ± 0.32 × 104 M–1. Furthermore, acarbose did not affect the static binding mode or the number of chlorogenic acid bound per α-glucosidase molecule. This chlorogenic acid–acarbose dual inhibition system highlights the potential for antidiabetic nutraceuticals as adjuvant therapy for acarbose-based treatments in diabetes management and, to a broader extent, reveals that nutraceuticals can significantly modify or regulate drug-disease state dynamics.

Enzymatic esterification of phytosterols is essential for their stability and bioavailability in lipophilic foods. In this study, we created a new polydopamine-based bowl-like mesoporous carrier (BLM-PDA) for lipase loading and catalyzed the esterification of phytosterols and oleic acid to produce oleate sterol ester. Candida rugosa lipase (CRL) was selected to immobilize the polymer using physical adsorption. SEM, TEM, XRD, TGA, XPS, FT-IR, and BET were used to characterize it in order to confirm the successful preparation. These less-studied asymmetric bowl-like particles showed much enhanced performance in all aspects. According to the findings, BLM-PDA had a lipase loading of around 126.05 mg g–1, and the thermal stability and reusability of BLM-PDA@CRL fared particularly well in activity tests. After 55 h, the catalyst successfully completed the oleate sterol ester yield of 81.07% of the transesterification cycle at 40 °C. Therefore, it offers more suggestions for using an immobilized lipase nanoreactor to the biosynthesis of sterol esters.

The fatty esters in cooking oil may not be inert organics. Their potential involvement in hydrothermal carbonization (HTC) of food waste was investigated in this study. Cooked cabbage (vegetable) and rice (staple food) were selected as the feedstock and their HTC in the presence of (vegetable oil) and lard (animal fat) was conducted at 260 °C for 10 h. The results indicated that presence of the cooking oil increased the hydrochar yield (i.e., 71.5% increase for HTC of rice with lard) originating from the reactions between the oil-derived fatty acids and the food-derived alcohols, amines, etc. This significantly increased both the carbon and hydrogen contents and simultaneously reduced the oxygen content of the hydrochar. The additional aliphatics from the cooking oil formed on hydrochar remarkably reduced the thermal stability of the hydrochar, but increased the volatility and led to improved combustion performance through lowering the activation energy for combustion.

The global food production system has, until now, been absolutely dependent on photosynthesis. Using microbial biomass as a source of food rather than plant- or animal-derived biomass circumvents many of the biophysical constraints and vulnerabilities of the global food system. Microbial foods in the form of either bulk cellular biomass or recombinant food proteins (typically of animal origin) can be produced in the absence of sunlight, soil, favorable climate conditions, and in some cases without freshwater. This Review looks at some of the most recent developments in the field of microbial foods and discusses some of the challenges and opportunities that lie ahead for this technology.

Okara, a nutritious processing side-stream of soybean, poses a significant food waste challenge in regions with high soybean consumption such as Asia. Consequently, its valorization through probiotic fermentation has received considerable attention, but the use of live probiotics in foods raises concerns due to potential side effects and probiotic viability decline over product shelf-life, especially when subjected to cold chain interruptions. To address this, a dual fermentation–heat treatment method with Lactobacillus sp. and Bifidobacteria sp. was employed to produce postbiotic okara. Nutritional and compositional analyses revealed increased soluble fiber by 156%, total isoflavones by 151%, and total phenolic content by 21% when compared to the unfermented control, which was further validated by metabolomic analyzes of okara samples, demonstrating the retention of or enhanced functionality post-heat treatment. Additionally, postbiotic okara extracts exhibited improved inhibitory activity against enzymes α-amylase (IC50 = 13.50 ± 0.56) and α-glucosidase (IC50 = 19.76 ± 0.96) in vitro, as compared to unfermented okara. Overall, the novel processing method was able to increase nutrient retention and functional properties and improve safety of postbiotic okara through the inactivation of live microbes, increasing its versatility as a functional probiotic alternative ingredient suitable for a wider range of consumers.

The thermal processing of milk is negatively impacted by fouling, which decreases the rate of heat transfer and increases the frequency of cleaning. Small-scale tools that can predict fouling on larger scales are crucial to understanding and mitigating fouling. In this work, milk fouling is compared between the submicron scale, using a high-pressure high-temperature quartz crystal microbalance with dissipation (HPHT QCM-D), and the pilot scale. Fouling rates are monitored in situ and foulants are characterized ex situ using Raman spectroscopy and atomic force microscopy (AFM). The results reveal that a proteinaceous foulant is formed on both scales. Also, a gradient in the magnitude of fouling is observed at both scales as a function of the local residence time and temperature with the greatest amount of fouling observed for the smallest local residence time and at the highest temperature (132 °C). The results suggest a scale-up factor of approximately 70–120 times when converting between QCM-D and pilot-scale fouling thicknesses. Similarities in the foulant properties and fouling rates support QCM-D as a viable technology for scale-up studies of milk fouling.