Food and Humanity最新文献

Nutrient and phtochemical analysis of two varieties of sea buckthorn berries from Gilgit Baltistan, Pakistan 巴基斯坦吉尔吉特-巴尔蒂斯坦两种沙棘浆果的营养和光化学分析

Food and Humanity Pub Date : 2026-05-01 Epub Date: 2026-01-20 DOI: 10.1016/j.foohum.2026.101020

Shamsher Ali , Shabbir Hussain , Murtaza Abbas Baig , Douglas Law , Kaniz Fatima , Rawish Fatima

{"title":"Nutrient and phtochemical analysis of two varieties of sea buckthorn berries from Gilgit Baltistan, Pakistan","authors":"Shamsher Ali , Shabbir Hussain , Murtaza Abbas Baig , Douglas Law , Kaniz Fatima , Rawish Fatima","doi":"10.1016/j.foohum.2026.101020","DOIUrl":"10.1016/j.foohum.2026.101020","url":null,"abstract":"<div><div>Seabuckthorn berries have high nutritional content and therapeutic benefits. The study aimed quantitative investigation of nutrients contents and phytochemical composition of seabuckthorn red and yellow varieties collected from Gilgit-Baltistan, Pakistan. The analysis reveals the red variety exhibiting higher pH, total soluble solids and acidity than yellow variety. Organic acid profiling showed that yellow variety contained higher citric (2.00 %), malic acid (5.40 %) and total sugar content than red. Vitamin analysis indicated that yellow variety was richer in vitamin C (356.62 mg/100 g) and vitamin B2 (0.84 mg/100 g), while red contained more vitamin A (0.58 mg/100 g) and vitamin B1 (0.61 mg/100 g). Yellow had lower saturated fatty acids (23 %) and higher monounsaturated fatty acids (61 %) than red. Phenolic and flavonoid profiles of yellow had higher kaempferol and quercetin, while red had more gallic acid and ferulic acid. Yellow is also richer in phosphorus and iron, while red contains more potassium, calcium, and zinc. Both varieties exhibited high antioxidant activity, with DPPH scavenging values of 93.0 % (yellow) and 91.3 % (red). Toxicological analysis showed the concentration of heavy metals were found below the permissible limit. Furthermore, cytotoxicity assay showed that both variety exhibited no toxicity. Findings reveal seabuckthorn as a valuable dietary addition for functional food development, contributing to long-term health benefits for humans.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101020"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146022919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis and removal of matrine in liquorice raw materials by good manufacturing practices 按良好生产规范分析和去除甘草原料中的苦参碱

Food and Humanity Pub Date : 2026-05-01 Epub Date: 2026-01-13 DOI: 10.1016/j.foohum.2026.101015

Maria C. Millan-Linares , Maria E. Martin

{"title":"Analysis and removal of matrine in liquorice raw materials by good manufacturing practices","authors":"Maria C. Millan-Linares , Maria E. Martin","doi":"10.1016/j.foohum.2026.101015","DOIUrl":"10.1016/j.foohum.2026.101015","url":null,"abstract":"<div><div>The quinolizidine alkaloids matrine and its N-oxide oxymatrine, naturally occurring in plants of the genus <em>Sophora</em>, have recently been detected sporadically in liquorice (<em>Glycyrrhiza</em> sp.) products. This contamination is primarily attributed to the morphological similarity between the liquorice plant and <em>Sophora</em> species (sp.) leading to confusion during harvesting. While the use of matrine as a pesticide has been reported, the primary concern stems from its unintentional presence in liquorice products. The detection of matrine in liquorice raised concerns due to some studies suggesting potential genotoxic activity of matrine and oxymatrine. An LC-MS/MS measurement (QuPPe-PO-Method) was successfully developed and applied used for the identification of matrine/SOP 2887 by SGS in 31 samples selected throughout the liquorice production process. No contamination was obtained in any of the samples analyzed after the application of the internal process model designed by Mafco Worldwide LLC. Microscopic and spectroscopic analysis of the manually separated plants demonstrated not only the effectiveness of the procedure for the control of matrine contamination but also showed for the first time that between the two species can be a valuable and less costly alternative or complementary methodology to quantitative methods.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101015"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146022927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ethanol-washed starch−curcumin complexes: Study of physicochemical properties and in vitro digestion kinetics 乙醇洗涤淀粉-姜黄素复合物：理化性质及体外消化动力学研究

Food and Humanity Pub Date : 2026-05-01 Epub Date: 2026-01-21 DOI: 10.1016/j.foohum.2026.101039

Rachmawati Rachmawati , Hasnatul Khaira , Laila Nur Najmi Fathiyah , Delima Putri Pertiwi Sofyan , Albert J.J. Woortman , Katja Loos

{"title":"Ethanol-washed starch−curcumin complexes: Study of physicochemical properties and in vitro digestion kinetics","authors":"Rachmawati Rachmawati , Hasnatul Khaira , Laila Nur Najmi Fathiyah , Delima Putri Pertiwi Sofyan , Albert J.J. Woortman , Katja Loos","doi":"10.1016/j.foohum.2026.101039","DOIUrl":"10.1016/j.foohum.2026.101039","url":null,"abstract":"<div><div>Starch complexation with a hydrophobic molecule can be utilized to control starch release. This study investigated the effect of the initial amount of guest molecules on the properties of the resulting starch complexes and their in vitro digestion kinetics. The complexes were prepared without chemical modification of starch, and ethanol washing was used to improve the crystallinity and digestive resistance of the resulting complexes. The ethanol-washed starch−curcumin (SC) complexes between tapioca starch and curcumin were prepared by varying the concentration of curcumin to 10 %, 30 %, and 50 % (w/w, on the basis of the weight of starch), followed by washing with ethanol. The resulting complexes dispersed in water melted at 152−154 °C with an enthalpy of 12−15 J/g. They can form colloidal nanoparticles in water with a diameter of 55−84 nm. X-ray diffraction and scanning electron microscopy data revealed that the complexes were crystalline and capable of forming tubular-shaped morphologies with sizes of 2−28 µm in diameter and 4−262 µm in length. The kinetics of in vitro digestion of the complexes with the α-amylase enzyme fit the Weibull model for a fractal-like pseudo-first-order reaction. The complexes were digested more slowly and had more resistant starch (23−34 %) than native starch (13 %). These complexes were the most stable under basic conditions when subjected to ethanol rewashing. These results showed that the amount of added curcumin during initial complex formation affected the properties of the resulting complexes. In addition, the complexes were yellow, indicating that starch could encapsulate curcumin while retaining its coloring properties.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101039"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Aegle marmelos (Bael): Nutritional, functional and nutraceutical significance 安格尔甜瓜（Bael）：营养、功能和营养意义

Food and Humanity Pub Date : 2026-05-01 Epub Date: 2025-12-12 DOI: 10.1016/j.foohum.2025.100957

Unnati Gupta , Narendra Kumar Singh , Veda P. Pandey , Vidyanand Tiwari

{"title":"Aegle marmelos (Bael): Nutritional, functional and nutraceutical significance","authors":"Unnati Gupta , Narendra Kumar Singh , Veda P. Pandey , Vidyanand Tiwari","doi":"10.1016/j.foohum.2025.100957","DOIUrl":"10.1016/j.foohum.2025.100957","url":null,"abstract":"<div><div><em>Aegle marmelos</em> (commonly known as bael or wood apple) is a tree native to India and Southeast Asia. Various parts of this plant are useful for medicinal purposes, and the fruit can be processed into food products. This plant has greater importance in <em>Ayurveda</em> and is used in Panchang to treat diarrhea and dysentery. Bael plays a significant role in disease cure and management, and its therapeutic properties have been documented since ancient times. The rich composition of phytochemicals, including alkaloids, flavonoids, phenols, tannins, terpenoids, and coumarins, imparts important gastrointestinal activity, as well as significant <em>in-vivo</em> effects. Other potential health benefits include anti-diarrheal, antidiabetic, antimicrobial, and anti-inflammatory properties, as well as anticancer, anti-hyperlipidemic, hepatoprotective, and cardioprotective effects. The promising results from studies on bael bioactive compounds support their potential role in enhancing pharmacological activities. The pulp of the fruit is sweet along with some astringency, aromatic, and pale orange. Some value-added products made from unripe bael include sherbet (juice), murabba, and pudding, whereas products made from ripened bael include candy, squash, jam, and toffee. This review summarizes the literature and research carried out by different groups over the past few years, with a particular focus on how future research can further explore the plant's therapeutic importance for use in alternative medicine, herbal formulations, or the pharmaceutical industry.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100957"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative study of conventional and microwave-assisted dry heating on xanthan-modified potato starch 黄原胶改性马铃薯淀粉常规与微波辅助干热的比较研究

Food and Humanity Pub Date : 2026-05-01 Epub Date: 2025-12-13 DOI: 10.1016/j.foohum.2025.100967

Pankaj Jha , Kopal Seth

{"title":"Comparative study of conventional and microwave-assisted dry heating on xanthan-modified potato starch","authors":"Pankaj Jha , Kopal Seth","doi":"10.1016/j.foohum.2025.100967","DOIUrl":"10.1016/j.foohum.2025.100967","url":null,"abstract":"<div><div>This study investigated the effects of Microwave-Assisted Dry Heating (MADH) on the pasting, rheological, gelatinization properties, functional and structural properties of potato starch–xanthan composites. Potato starch (PS) containing 1 % xanthan gum (based on total solids) (X) was subjected to microwave-assisted dry heating (MADH) for 0, 4, 8 and 12 min (PSX, PSX-4, PSX-8, and PSX-12, respectively) and compared with conventional dry heating at 130 °C for 240 min (PSX-240). The results showed that PSX-8 exhibited the most pronounced functional enhancement, with peak viscosity increased by 77 % compared with PSX. PSX-8 displayed higher apparent viscosity in comparison with other modified samples. PSX-8 showed a sharp absorption peak of ester bond between starch and xanthan in Fourier transform infrared spectroscopy (FTIR), indicating strong molecular interactions between starch and xanthan. After MADH, the particle morphology of PSX-8 exhibited a strong and smooth laminar structure. The X-ray diffraction pattern showed that PSX-8 maintains its crystal structure, and the crystalline pattern remained B-type. Collectively, these findings establish MADH as an efficient modification technique, with PSX-8 displaying superior structural integrity and functional properties suitable for applications in food and pharmaceutical industries.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100967"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145792008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microencapsulated tarumã (Vitex megapotamica) pulp as a functional ingredient in yogurt: Impact on physicochemical and sensory properties 微胶囊化tarumã（黄荆）果肉在酸奶中的功能成分：对理化和感官特性的影响

Food and Humanity Pub Date : 2026-05-01 Epub Date: 2025-12-22 DOI: 10.1016/j.foohum.2025.100980

Amanda Gentil Polizeli, Luciana Alberti, Luiz Antônio Stolz, Larissa Fernandes da Cruz, Luana Bettanin, Liciani Inaê Putti, Lucíola Bagatini, Georgia Ane Raquel Sehn, Elisandra Rigo, Darlene Cavalheiro

{"title":"Microencapsulated tarumã (Vitex megapotamica) pulp as a functional ingredient in yogurt: Impact on physicochemical and sensory properties","authors":"Amanda Gentil Polizeli, Luciana Alberti, Luiz Antônio Stolz, Larissa Fernandes da Cruz, Luana Bettanin, Liciani Inaê Putti, Lucíola Bagatini, Georgia Ane Raquel Sehn, Elisandra Rigo, Darlene Cavalheiro","doi":"10.1016/j.foohum.2025.100980","DOIUrl":"10.1016/j.foohum.2025.100980","url":null,"abstract":"<div><div>This study aimed to investigate the encapsulation of tarumã pulp powder and its incorporation into yogurt, evaluating physicochemical and sensory properties as well as in vitro gastrointestinal digestion. Freeze-dried microcapsules were prepared using different ratios of dehydrated tarumã pulp and coating materials (gum Arabic and maltodextrin), with the optimal ratio (1:4, pulp:coating), applied in yogurt formulations and compared with yogurt containing unencapsulated powder over 14 days of storage. Tarumã is a rich source of phenolic compounds (≈4860 mg GAE.100 g<sup>−1</sup>). Encapsulation achieved 98.84 % efficiency at the optimal ratio, reducing hygroscopicity (∼45 %) and solubility (∼7 %) when compared with the unencapsulated powder, as well as improving powder stability. Yogurts showed no significant differences in pH or acidity during storage. In vitro digestion revealed that phenolic compounds, both encapsulated and unencapsulated, remained stable throughout gastrointestinal digestion when incorporated into yogurt. Sensory evaluation showed no significant differences among formulations for most attributes, except for color, which was preferred in the control sample, and all formulations achieved good hedonic acceptance (>6). These results confirm the distinctive phenolic profile of tarumã and demonstrate that encapsulation ensures its stable incorporation into yogurt, supporting potential functional food applications.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100980"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antibiotic resistance pattern and molecular study of foodborne pathogenic bacteria isolated from Poultry meat in Bangladesh 孟加拉国家禽肉中分离的食源性致病菌的抗生素耐药性模式和分子研究

Food and Humanity Pub Date : 2026-05-01 Epub Date: 2025-12-22 DOI: 10.1016/j.foohum.2025.100972

Shahin Mahmud , Muhammad Wasim , Md. Firoz Ali , Md. Omar Faruque , Sourav Sarker , Md. Rayhan Ali , Ashraf Hossain Talukder , A.K.M. Mohiuddin , Somaresh Kumar Mondal , Shah Adil Ishtiyaq Ahmad

{"title":"Antibiotic resistance pattern and molecular study of foodborne pathogenic bacteria isolated from Poultry meat in Bangladesh","authors":"Shahin Mahmud , Muhammad Wasim , Md. Firoz Ali , Md. Omar Faruque , Sourav Sarker , Md. Rayhan Ali , Ashraf Hossain Talukder , A.K.M. Mohiuddin , Somaresh Kumar Mondal , Shah Adil Ishtiyaq Ahmad","doi":"10.1016/j.foohum.2025.100972","DOIUrl":"10.1016/j.foohum.2025.100972","url":null,"abstract":"<div><div>Poultry rearing is a vast agribusiness sector which accounts for a huge portion of the meat demand of the world. It also acts as a wonderful hub for microbial growth and emergence of antibiotic resistance. In this study, poultry meat samples were analyzed for the isolation, characterization and molecular study of bacteria along with the prevalence of multidrug-resistant pathogens using standard bacteriological and molecular methods. According to the bacteriological analysis of the collected samples, the highest TVC and TCC were recorded as log 6.95 and log 5.40 CFU/gm in broiler meats. And the highest TEcC and TSSC were determined as log 3.70 CFU/gm and log 3.29 CFU/gm in layer meat samples respectively. Presence of <em>Escherichia coli, Salmonella</em> spp<em>.,</em> and <em>Vibrio</em> spp<em>.</em> were confirmed by both biochemical and PCR based molecular characterization. Antibiogram study revealed that these pathogens were highly resistant to Ampicillin and Amoxicillin, while Ceftriaxone and Cefotaxime were still much effective against them. Plasmid profile of the selected isolates showed that all <em>Salmonella spp.</em> carry heterogeneous plasmids with a 140 MDa plasmid present in all isolates. Findings of this study reinforces the concern regarding the quality of poultry meats that are being consumed across the country and calls for improved poultry rearing methods and controlled use of antibiotics.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100972"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Biodegradable polymer-based active packaging for perishable foods in the tropics: A review 可生物降解聚合物基活性包装在热带地区易腐食品：综述

Food and Humanity Pub Date : 2026-05-01 Epub Date: 2026-01-06 DOI: 10.1016/j.foohum.2026.100997

Olaolu Samuel Awobifa , Azeez Ayodele Alimi , Grace Omobola Adesina , Samuel Ebenezer Kayode , Jesus Roberto Villegas-Mendez , Esther Oluwapelumi Adeoye , Bosede Ruth Faleye

{"title":"Biodegradable polymer-based active packaging for perishable foods in the tropics: A review","authors":"Olaolu Samuel Awobifa , Azeez Ayodele Alimi , Grace Omobola Adesina , Samuel Ebenezer Kayode , Jesus Roberto Villegas-Mendez , Esther Oluwapelumi Adeoye , Bosede Ruth Faleye","doi":"10.1016/j.foohum.2026.100997","DOIUrl":"10.1016/j.foohum.2026.100997","url":null,"abstract":"<div><div>Tropical climates are characterized by persistent high temperatures and humidity, which increase microbial growth and food spoilage, and cause challenges for food preservation. Conventional plastic packaging protects food and reduces deterioration, but it also leads to serious environmental problems, making it important to seek sustainable alternatives. This review evaluates biodegradable polymer-based active packaging, including polylactic acid, polyhydroxyalkanoates, and starch-based composites as potential alternatives to conventional plastic packaging in tropical food systems. We examine active packaging systems relevant to tropical conditions, including antimicrobial, moisture, and oxygen scavengers, and design considerations for these regions. Major challenges, such as material stability, controlled release performance, and cost limitations, are also analyzed alongside their potential solutions. In all, evidence shows that biodegradable active packaging can effectively enhance shelf life and food quality in tropical regions, while also reducing environmental impact.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100997"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145978382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Technological characterization of Lactococcus lactis UFAS8.3 using phenotypic and in silico approaches and its evaluation in Jben cheese production 乳酸菌UFAS8.3的表型和芯片技术鉴定及其在Jben奶酪生产中的评价

Food and Humanity Pub Date : 2026-05-01 Epub Date: 2025-12-29 DOI: 10.1016/j.foohum.2025.100983

Safae Azzouz , Soumaya Ahadaf, Wessal Haouali, Ouiam El Galiou, Abdelhay Arakrak, Amin Laglaoui

{"title":"Technological characterization of Lactococcus lactis UFAS8.3 using phenotypic and in silico approaches and its evaluation in Jben cheese production","authors":"Safae Azzouz , Soumaya Ahadaf, Wessal Haouali, Ouiam El Galiou, Abdelhay Arakrak, Amin Laglaoui","doi":"10.1016/j.foohum.2025.100983","DOIUrl":"10.1016/j.foohum.2025.100983","url":null,"abstract":"<div><div>This study characterized the technological potential of <em>Lactococcus lactis</em> UFAS8.3, previously isolated from Moroccan Jben cheese, using phenotypic, genomic, and cheese production assays. The strain coagulated milk within 6 h (pH 4.8), showed moderate caseinolytic activity, high growth rate (0.72 h⁻¹), strong autolytic activity (45.6 %), and produced a distinct sulfurous aroma. Genomic analysis confirmed these traits and identified the genetic basis for additional properties, including γ-aminobutyric acid (GABA) production via the <em>gadC</em> and <em>gadB</em> genes. The absence of the <em>estA</em> gene, the <em>citQRP</em> and <em>citM-citI-citCDEFXG</em> operons, and the exopolysaccharide (EPS) biosynthesis cluster accounted for the lack of lipolytic activity, citrate metabolism, and exopolysaccharide production, respectively. Finally, 16S rRNA sequencing of lab-made Jben cheese confirmed <em>L. lactis</em> as the dominant species (80.21 %), with minor populations of <em>Enterococcus</em>, <em>Bacillus</em>, and <em>Lactobacillus.</em> Overall, <em>L. lactis</em> UFAS8.3 demonstrated strong technological potential as a starter culture for Jben cheese due to its acidification capacity, autolysis, proteolytic activity, and adaptation to cheese-making conditions.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100983"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145885096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent advancements in lactic acid production from food and other biowastes: A global review of biorefinery strategies and circular economy 从食品和其他生物废物中生产乳酸的最新进展：生物炼制战略和循环经济的全球综述

Food and Humanity Pub Date : 2026-05-01 Epub Date: 2025-12-12 DOI: 10.1016/j.foohum.2025.100965

Mehmet Melikoglu

{"title":"Recent advancements in lactic acid production from food and other biowastes: A global review of biorefinery strategies and circular economy","authors":"Mehmet Melikoglu","doi":"10.1016/j.foohum.2025.100965","DOIUrl":"10.1016/j.foohum.2025.100965","url":null,"abstract":"<div><div>The increasing global biowaste generation presents significant ecological and economic burdens, necessitating a shift towards a circular economy. This review paper offers a comprehensive analysis of recent advancements in the bioconversion of food, agricultural, and other biowastes into lactic acid (LA), a key platform chemical for biodegradable plastics and other industrial uses. Based on a structured narrative review of 105 high-impact articles, primarily published from 2020 to 2025 (with foundational papers included for context), the paper synthesizes findings across four critical areas: (1) Direct LA production, (2) LA's role as a versatile intermediate, (3) LA as a building block for materials, and (4) economic and sustainability assessments (TEA/LCA). It first examines strategies for direct LA production, focusing on innovations in feedstock, microbial engineering, and process optimization to improve yield and purity. Second, it explores LA's role as a versatile intermediate, detailing its conversion into high-value co-products like biohydrogen and biomethane, which expands the waste-to-value product portfolio. Third, the review discusses LA's function as a building block for sustainable materials, including poly(lactic acid) blends. Finally, the paper assesses the economic viability and environmental impact of these valorization processes through techno-economic and life cycle analyses. While significant progress has been made, challenges remain in achieving cost-effective production and scalable biorefinery operations. Future research must prioritize optimizing multi-product systems and conducting thorough sustainability evaluations to accelerate the transition to a sustainable bio-based economy.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100965"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145739280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0