Food Technology and Biotechnology最新文献

{"title":"Chemical Characterization and Antibacterial Activity of Royal Jelly Against Multidrug-Resistant Pathogens.","authors":"Mirna Mrkonjić Fuka, Irina Tanuwidjaja, Valentina Odorčić, Slaven Jurić, Igor Jerković, Nikolina Udiković-Kolić, Marko Vinceković, Lidija Svečnjak","doi":"10.17113/ftb.64.01.26.9194","DOIUrl":"10.17113/ftb.64.01.26.9194","url":null,"abstract":"<p><strong>Research background: </strong>Given the known antibacterial properties of royal jelly (RJ), we hypothesize that royal jelly could inhibit priority multidrug-resistant (MDR) bacteria, including different strains of vancomycin-resistant <i>Enterococcus faecium</i> (VRE), methicillin-resistant <i>Staphylococcus aureus</i> (MRSA), carbapenem-resistant <i>Klebsiella pneumoniae</i> (CRKP) and <i>Acinetobacter baumannii</i> (CRAB). We further propose that the antibacterial efficacy of royal jelly may be influenced by its chemical composition and by inter- and intraspecies variability among MDR pathogens.</p><p><strong>Experimental approach: </strong>Royal jelly samples were collected from five beekeepers (RJ1-RJ5) in the Mediterranean and continental regions of Croatia. Chemical profiling was conducted using solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS) and Fourier-transform infrared (FTIR) spectroscopy, together with separate assays to measure antioxidant capacity (ABTS) and quantify the content of bioactive compounds. Antibacterial activity was assessed by agar well diffusion assay and by determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against 20 MDR strains of VRE, MRSA, CRKP and CRAB, selected from 85 isolates using repetitive sequence-based PCR (rep-PCR) genotyping. MDR status was confirmed by standard susceptibility testing.</p><p><strong>Results and conclusions: </strong>All royal jelly samples showed strong antioxidant activity and high amounts of bioactive compounds, with RJ1 consistently exhibiting the highest contents of ABTS, polyphenols, flavonoids and proteins. FTIR analysis revealed variations in carbohydrate and lipid composition among samples, while protein content remained relatively uniform, and indicated the highest mass fractions of sugars, lipids and proteins in RJ1. GC-MS identified octanoic acid (48.09-83.07 %) as the predominant volatile compound, especially abundant in RJ1 and RJ4. Despite some variability in chemical profiles, both chemical composition and antibacterial activity were comparable between samples from the Mediterranean and continental regions. All royal jelly samples inhibited MDR bacteria, suggesting a potential synergistic effect of crude royal jellies, with inhibition zones ranging from 11.8 (CRKP) to 16.8 mm (MRSA). <i>A. baumannii</i> was most susceptible (MIC/MBC=27.2 µg/mL), while <i>E. faecium</i> was the most resistant (MIC=96.6 µg/mL, MBC=126.4 µg/mL). Beyond interspecies differences, pronounced strain-level variability in antibacterial response was also observed.</p><p><strong>Novelty and scientific contribution: </strong>This is the first study to simultaneously evaluate the antibacterial activity of royal jelly against multiple strains of clinically relevant MDR pathogens alongside comprehensive chemical profiling. Importantly, it reveals for the first time that the efficacy of royal jelly varies not onl","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"64 1","pages":"53-66"},"PeriodicalIF":2.5,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12892410/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146178911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Single-Tube Loop-Mediated Isothermal Amplification Assay Targeting the <i>inlA</i> Gene for Sensitive Detection of <i>Listeria monocytogenes</i> in Food.","authors":"Anna Maraz, Melinda Pazmandi, Kristof Ivan, Agnes Belak","doi":"10.17113/ftb.64.01.26.9231","DOIUrl":"10.17113/ftb.64.01.26.9231","url":null,"abstract":"<p><strong>Research background: </strong>Several loop-mediated isothermal amplification (LAMP) assays with good performance characteristics have been developed for the detection of <i>Listeria monocytogenes</i> in food; however, there are only a few cases in which DNA extraction, amplification and sensing have been performed in a single-tube system.</p><p><strong>Experimental approach: </strong>The efficiency of DNA extraction by lysis buffers was tested using LAMP. New primer sets for LAMP assays were designed using PrimerExplorer V5 software. The sensitivity and specificity of the LAMP inner primers were determined by optimised PCR. The end-point detection involved gel electrophoresis, turbidity and eriochrome black T (EBT) colour reaction. The sensitivity, specificity and limit of detection (LOD) of the developed LAMP assays were then characterised using <i>L. monocytogenes</i>, non-<i>monocytogenes Listeria</i> and non-<i>Listeria</i> bacterial strains.</p><p><strong>Results and conclusions: </strong>Both the alkaline cell lysis-based sodium hydroxide and Tris-HCl (HotSHOT)+Tween buffer and the Triton X-100 and sodium azide-based TZ buffer generated amplifiable DNA templates under isothermal conditions for LAMP. However, the TZ buffer produced a significantly higher DNA yield than the HotSHOT+Tween buffer. LAMP primers were designed to target the <i>hlyA</i> and <i>inlA</i> virulence genes of <i>L. monocytogenes</i>. The sensitivity and specificity of the LAMP inner primers were 100 % for both genes; however, the PCR reaction targeting the <i>inlA</i> gene generated fewer non-specific PCR products than the <i>hlyA</i>-targeting PCR. The sensitivity of the InlA LAMP assay was 100 %, while its specificity was 96 %. The LOD was 500 fg per reaction, which corresponds to 157 genome copy numbers. The combination of DNA extraction, LAMP amplification, and colorimetric endpoint detection in a single tube resulted in a LAMP assay suitable for the detection of <i>L. monocytogenes</i> in food under laboratory conditions, with potential for further development for <i>on-site</i> detection with microfluidic platforms.</p><p><strong>Novelty and scientific contribution: </strong>To the best of our knowledge, this is the first report of a LAMP assay targeting the <i>inlA</i> gene of <i>L. monocytogenes</i>. The developed single-tube LAMP assay is well-suited for integration with microfluidic systems.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"64 1","pages":"113-125"},"PeriodicalIF":2.9,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13035046/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147591183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Autochthonous Human Milk <i>Lactobacillus</i> Strains as Potential Probiotic Starter Cultures.","authors":"Katarina Butorac, Martina Banić, Dina El Khalifa, Ena Habuš, Nina Čuljak, Andreja Leboš Pavunc, Jasna Novak, Jagoda Šušković, Blaženka Kos","doi":"10.17113/ftb.64.01.26.9074","DOIUrl":"10.17113/ftb.64.01.26.9074","url":null,"abstract":"<p><strong>Research background: </strong>Human milk is rich in bioactive molecules and beneficial bacteria that contribute to shaping the newborn's microbiota. In this study, we aim to evaluate lactic acid bacteria strains isolated from human milk of healthy Croatian women as potential functional starter cultures.</p><p><strong>Experimental approach: </strong>In order to define novel potential probiotics for use in dairy products, eight strains of lactobacilli were analysed for their proteolytic, antimicrobial and antioxidant activity as well as their survival rate during freeze-drying.</p><p><strong>Results and conclusions: </strong>Based on the results obtained, the exopolysaccharide-producing <i>Limosilactobacillus fermentum</i> MC1, the surface (S)-layer-producing <i>Levilactobacillus brevis</i> MB2 and the plantaricin-producing <i>Lactiplantibacillus plantarum</i> MB18 strains are candidates for the production of fermented dairy products with potential functional and nutritional relevance for the host. The selected strains exerted high casein degradation capacity, a broad spectrum of antimicrobial activity and a promising 2,2-diphenyl-1-picrylhydrazyl hydrate radical scavenging activity. They also fulfilled the primary technological criterion by having a high survival rate during freeze-drying.</p><p><strong>Novelty and scientific contribution: </strong>The data presented emphasise the importance of human milk as a valuable source of lactic acid bacteria with unique technological and functional properties, which are important both as a basis for scientific research and for the development of novel starter cultures for functional products.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"64 1","pages":"20-29"},"PeriodicalIF":2.5,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12892414/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146178830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Apigenin-Enriched <i>Elsholtzia splendens</i> Flower Extract on Lipid and Reactive Oxygen Species (ROS) Accumulation in 3T3-L1 Cells and <i>Caenorhabditis elegans</i>.","authors":"Seulbi Lee, Soo-Im Choi, Miran Jang","doi":"10.17113/ftb.63.04.25.8666","DOIUrl":"10.17113/ftb.63.04.25.8666","url":null,"abstract":"<p><strong>Research background: </strong>In the case of obesity, enlarged adipocytes cause an imbalance in lipid metabolism and increased oxidative stress, leading to excessive production of reactive oxygen species (ROS). ROS contribute to metabolic disorders such as inflammation and insulin resistance, further worsening lipid imbalance and promoting obesity-related diseases. Therefore, we investigated the benefits of <i>Elsholtzia splendens</i>, which simultaneously suppresses lipid accumulation and ROS.</p><p><strong>Experimental approach: </strong>We determined the total flavonoid content of the extracts and identified the functional ingredients by HPLC. Cell viability and proliferation were evaluated in 3T3-L1 cells. The total lipid and triglyceride (TG) contents in 3T3-L1 cells and the nematode <i>Caenorhabditis elegans</i> were measured using Oil Red O staining and TG assay, respectively. A quantitative polymerase chain reaction (qPCR) analysis was performed to investigate the mRNA quantity and accumulated ROS in nematodes.</p><p><strong>Results and conclusions: </strong>Apigenin was the major compound in the <i>E. splendens</i> extracts and was most abundant in the flower. The <i>E. splendens</i> flower extract did not show toxicity at concentrations of 25-100 μg/mL and had the highest apigenin content, thus we used the flower extract in the subsequent tests. <i>E. splendens</i> flower extract and apigenin inhibited total lipid and TG accumulation in 3T3-L1 cells and nematodes. These effects were attributed to the inhibition of peroxisome proliferator-activated receptor gamma (PPARγ) and CCAAT/enhancer-binding protein α (C/EBPα) expression, which are involved in adipocyte differentiation. In addition, the flower extract and apigenin induced the nuclear localization of DAF-16, which is involved in lipogenesis in nematodes. The flower extract and apigenin also inhibited ROS accumulation in nematodes.</p><p><strong>Novelty and scientific contribution: </strong>Research on <i>E. splendens</i> has mainly focused on its cultivation and growth. Investigation of the effects of <i>E. splendens</i> on metabolic diseases, including obesity, has been limited and this study provides new insights. Our results suggest that <i>E. splendens</i> flower extract is a valuable material to inhibit lipid and ROS accumulation, and indicate that apigenin-rich functional plant materials should be considered as potential agents against obesity and related diseases.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 4","pages":"459-469"},"PeriodicalIF":2.5,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12716815/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145803709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Chitin-Glucan Hydrogel Coating on Shelf Life of Kashar Cheese.","authors":"Özge Aslan, Arzu Cagri-Mehmetoglu","doi":"10.17113/ftb.63.04.25.8995","DOIUrl":"10.17113/ftb.63.04.25.8995","url":null,"abstract":"<p><strong>Research background: </strong>The study investigates the use of chitin-glucan-based hydrogel (hereafter referred to as the hydrogel), obtained from <i>Aspergillus niger</i> mycelia grown on biological waste, to extend the shelf life of fresh Kashar cheese by reducing biochemical and microbiological degradation during storage.</p><p><strong>Experimental approach: </strong>Biological waste, used as a medium for obtaining mycelium from <i>A. niger</i>, was collected weekly for four weeks from a hotel. Chitin-glucan nanofibre was produced from the mycelium using an alkaline method. The nanofibre was then freeze-thawed in an alkaline solvent system to form the hydrogel. To investigate the effect of the hydrogel on the shelf life of fresh Kashar cheese, hydrogel-coated cheese samples were analysed.</p><p><strong>Results and conclusions: </strong>Fourier transform infrared spectroscopy (FTIR) analysis confirmed that the hydrogel consisted of chitin-glucan complex, while scanning electron microscope (SEM) images demonstrated its successful application as a surface coating. Coating with the hydrogel significantly increased the pH and mass loss of cheese samples compared to the control (distilled water, p≤0.05). Moisture loss rates were 8, 18 and 14 % for samples treated with water, hydrogel obtained by dissolving chitin-glucan complex in KOH (KOH-hydrogel) and NaOH (NaOH-hydrogel), respectively. Although the hydrogel did not significantly inhibit mould and yeast (p≥0.05), the KOH-hydrogel coating effectively reduced lactic acid bacteria (LAB) proliferation (p≤0.05), which is associated with souring. Additionally, reduced peroxide value (PV) in coated samples (p≤0.05) suggests improvements in oxidative stability. Hydrogel coatings also influenced the texture properties of the cheese: hardness, chewiness, adhesiveness and cohesiveness increased, while resilience and gumminess decreased (p≤0.05). Using zero-order kinetics, the shelf life of cheese was calculated based on peroxide formation, with deterioration defined at 2 mmol O₂ per kg of fat. The shelf life of uncoated cheese was estimated at 155 days, whereas it extended significantly to 555 days for cheese coated with either KOH- or NaOH-hydrogel. These results show the capacity of the hydrogels to reduce oxidative spoilage, thereby prolonging the cheese usability.</p><p><strong>Novelty and scientific contribution: </strong>Study highlights that the hydrogel is sustainable, innovative edible coating with antioxidant properties, offering a promising approach for improving the quality and extending the shelf life of Kashar cheese. Future research could further optimize hydrogel formulations to enhance antimicrobial efficacy and explore their application in other high-moisture food products.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 4","pages":"521-530"},"PeriodicalIF":2.5,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12776835/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145932953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Decolorized and Undecolorized Ethanol Extracts of Ginggiyang (<i>Leea aequata</i> L.) Leaves as Effective Preservatives of Edible Products.","authors":"Purwaniati Purwaniati, Rahmana Emran Kartasasmita, Maria Immaculata Iwo, Muhamad Insanu","doi":"10.17113/ftb.63.04.25.8838","DOIUrl":"10.17113/ftb.63.04.25.8838","url":null,"abstract":"<p><strong>Research background: </strong>The global increase in population has led to a corresponding rise in the production of edible products and chemical preservatives. However, chemical preservatives are often associated with adverse health effects, highlighting the need to develop safer and more effective alternatives.</p><p><strong>Experimental approach: </strong>This research evaluates the effectiveness and sensory acceptability of decolorized and undecolorized ethanol extracts of <i>Leea aequata</i> L. leaves as preservatives. The assessment involved applying the extracts to bread, jam and juice products, and conducting preliminary hedonic tests of bread and juice samples to determine sensory acceptability. The total plate count (TPC) and yeast and mould (YM) count were used to evaluate the effectiveness of preservation. Comparisons were made with a control without added preservatives and with products preserved using potassium sorbate.</p><p><strong>Results and conclusions: </strong>Products treated with test extracts were as sensorially acceptable as those treated with potassium sorbate. The addition of the extracts was shown to have a preservative effect, as the TPC and YM counts were lower than in the control. Therefore, the test extracts have the potential to be developed as natural preservatives that could replace chemical variants such as potassium sorbate.</p><p><strong>Novelty and scientific contribution: </strong>Decolorized and undecolorized ethanol extracts of <i>Leea aequata</i> L. leaves were shown for the first time as preservatives of edible products. The results of these tests are crucial for developing effective preservatives.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 4","pages":"493-501"},"PeriodicalIF":2.5,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12716818/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145803716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Replacing Hydrogenated Fat in Cookies with Oleogels Based on <i>Butia odorata</i> Seed Oil and Beeswax.","authors":"Cristina Jansen-Alves, Elder Pacheco da Cruz, Rosinei Silva Santos, Camila de Oliveira Pacheco, Carem Perleberg, Helen Cristina Dos Santos Hackbart, Claudio Martin Pereirade de Pereira, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze","doi":"10.17113/ftb.63.04.25.8822","DOIUrl":"10.17113/ftb.63.04.25.8822","url":null,"abstract":"<p><strong>Research background: </strong>Hydrogenated fats are widely used to improve texture, flavor, and shelf life in processed foods, but their excessive consumption contributes to cardiovascular diseases. While <i>Butia</i> seed oil contains saturated fats, its potential as an alternative structuring lipid in food applications remains unexplored. This study investigates the formulation of oleogels based on <i>Butia</i> seed oil and their potential as a replacement for hydrogenated fats in cookies.</p><p><strong>Experimental approach: </strong>The aim of this study is to develop oleogels based on <i>Butia</i> seed oil and beeswax (<i>w</i>=1, 3 and 5 %) and use them in cookies as a substitute for hydrogenated fat. The chemical composition, thermal properties and functional groups of <i>Butia</i> seed oil and beeswax were analyzed. The lipid stability, oil binding capacity, gel stability, thermal properties and color parameters of the oleogels were characterized. The oleogels were then added to cookies as a substitute for hydrogenated vegetable fat. Mass loss, color, expansion factor, specific volume and texture properties of the cookies were evaluated.</p><p><strong>Results and conclusions: </strong><i>Butia</i> seed oil had saturated fatty acids (22.87 mg/mL lauric and 22.45 mg/mL caprylic acid) and notably high concentrations of unsaturated fatty acids (oleic acid 33.21 mg/mL and linoleic acid 30.61 mg/mL). Oleogels containing 3 and 5 % beeswax remained stable for 90 days. Increasing the beeswax mass fraction resulted in greater hardness of the oleogels (p<0.05). Specifically, the oleogel with 5 % beeswax had the highest oil binding capacity, reaching 99.9 %. Cookies formulated with oleogel showed lower hardness and mass loss, as well as a higher specific volume than the control cookie (without oleogel). Notably, the use of oleogels did not alter the visual characteristics of the cookies, supporting their potential as a viable fat replacer in oven-baked products.</p><p><strong>Novelty and scientific contribution: </strong>These results suggest that oleogels containing <i>Butia</i> seed oil have the potential to replace hydrogenated vegetable fats in food products. This study shows that oleogels with <i>Butia</i> seed oil, particularly with beeswax mass fractions of 3-5 %, can effectively replace hydrogenated vegetable fats in cookie formulations. Unlike traditional structuring fats, these oleogels offer improved lipid profiles while maintaining desirable baking properties.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 4","pages":"425-436"},"PeriodicalIF":2.5,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12716816/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145803688","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of Quality Indices in Japanese Quince (<i>Chaenomeles japonica</i> L.) Juice and Concentrate: Evaluating the Impact of Hydrolytic Enzymes and Clarifiers.","authors":"Dalija Segliņa, Inta Krasnova, Vitalijs Radenkovs, Karina Juhņeviča-Radenkova, Ingmārs Cinkmanis, Linards Kļaviņš, Danija Lazdiņa","doi":"10.17113/ftb.63.04.25.8413","DOIUrl":"10.17113/ftb.63.04.25.8413","url":null,"abstract":"&lt;p&gt;&lt;strong&gt;Research background: &lt;/strong&gt;Japanese quince (&lt;i&gt;Chaenomeles japonica&lt;/i&gt; L.) is known for its relatively high contents of bioactive compounds, including phenolics, vitamin C, organic acids, dietary fibre and pectins. Its acidic nature makes Japanese quince juice a potential alternative to lemon juice, offering preservative and acidifying properties in various products.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Experimental approach: &lt;/strong&gt;The aim of this study is to evaluate the effects of different hydrolytic enzymes (EnartisZym 1000 S, EnartisZym RS and EnartisZym EZ Filter) and the clarifying agent bentonite Neoclar AF (a blend of bentonite and activated carbon) on the quality indicators of Japanese quince juice and its concentrate. Juice was extracted from frozen fruits then clarified, filtered and concentrated by open water evaporation at 60 °C to achieve approx. 50 % Brix.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Results and conclusions: &lt;/strong&gt;The results show that hydrolytic enzymes and clarifiers effectively reduced pectin content in the juice and concentrate by 68.5 and 57.0 %, respectively, and thus significantly improved their clarity, namely by 85.9 and 64.9 %. The highest clarity was observed in samples treated with EnartisZym 1000 S and bentonite (0.028) compared to the control. Enzymatic treatment had a minimal impact on phenolic content, with the enzyme-treated juice containing an average of 318.3 mg/100 mL and the concentrate 3.12 g/100 g, compared to 326.2 mg/100 mL and 3.34 g/100 g in untreated samples, respectively. The retention of vitamin C was high, with enzyme-treated juice containing 68.3-69.4 mg/100 mL and the concentrate containing 231.4-236.9 mg/100 g, compared to 72.8 mg/100 mL and 244.9 mg/100 g in untreated samples, indicating that enzymatic treatment and mild processing effectively preserved ascorbic acid content. The DPPH˙ radical scavenging activity was significantly higher in the enzyme-treated juice, although it decreased during juice concentration. In both juice and concentrate, FRAP values were lower in the enzyme-treated samples than in the controls. Based on generalized scores obtained from analytical hierarchy process analysis, the enzyme EnartisZym EZ Filter, which had both cellulolytic and pectolytic activities, was found to be the most efficient, ensuring the quality characteristics of Japanese quince juice concentrate nearly equivalent to those of commercially available lemon juice concentrate.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Novelty and scientific contribution: &lt;/strong&gt;This study provides valuable insights into the potential of Japanese quince juice concentrate as a natural acidifying alternative to lemon juice, addressing a gap in existing research. The obtained data show that the concentrate not only offers preservative and acidifying properties, but also retains significant nutritional benefits, making it a promising ingredient for food applications. As an innovative niche product, Japanese quince juice concentrate could enhance food preservation and","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 4","pages":"437-448"},"PeriodicalIF":2.5,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12716819/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145803693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent Advances in 3D Food Printing: A Review with Focus on Personalized Nutrition and Functional Food Applications.","authors":"Rasheeda Meembidi, Mohan Chitradurga Obaiah, Remya Sasikala, Bindu Jaganath","doi":"10.17113/ftb.63.04.25.8946","DOIUrl":"10.17113/ftb.63.04.25.8946","url":null,"abstract":"<p><p>The 3D printing technique offers immense opportunities to manufacture foods tailored to individual preferences, with added benefits to address malnutrition. Malnutrition is a major public health issue that impedes the development of nations worldwide. Fortification with functional ingredients is a promising approach to combat this problem. However, consumer acceptance of fortified foods remains low due to their bland taste and unfamiliar formats. This situation has created the demand for customized, fortified products made with novel technologies like 3D printing. This review compiles research findings from the last 15 years on 3D printing in food manufacturing. It provides a detailed review on various technological options available for 3D printing, with emphasis on recent research related to functional food. Previous studies have demonstrated that 3D food printing is a highly promising novel technology capable of providing personalized nutrition. 3D food printers primarily use extrusion technology to create nutrient-rich food products in various 3D designs, meeting both the aesthetic and functional preferences of consumers. This technology is expected to revolutionize the functional food industry in the near future, due to its various applications.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 4","pages":"531-549"},"PeriodicalIF":2.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12785105/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145951727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Snacks Fortified with Protein Concentrate from Spotted Goatfish (<i>Pseudupeneus maculatus</i>) and Passion Fruit (<i>Passiflora edulis</i>) Shell Flour.","authors":"Ana Beatriz Benevides, Rodrigo Pinheiro Crasto Amaral, Eloá Dandara Carvalho da Silva, Maria Inês Sucupira Maciel, Neide Kazue Sakugawa Shinohara, Maria Beatriz de Abreu Gloria, Paulo Roberto Campagnoli de Oliveira Filho","doi":"10.17113/ftb.63.04.25.8776","DOIUrl":"10.17113/ftb.63.04.25.8776","url":null,"abstract":"<p><strong>Research background: </strong>Spotted goatfish (<i>Pseudupeneus maculatus</i>) is of significant economic importance on the coast of Pernambuco, Brazil, being relevant in domestic and export markets. The fish is exported in different forms, whole, gutted, and as fillets, generating protein-rich waste. This study aims to produce a protein concentrate from spotted goatfish and add value by developing a nutritious, high-protein snack. In addition, passion fruit peel flour was used to improve the fiber content of the product.</p><p><strong>Experimental approach: </strong>The snacks were formulated with sour cassava starch, corn meal, condiments, 0 or 5 % spotted goatfish protein concentrate, and 0 or 2 % passion fruit peel flour. The physicochemical, microbiological and sensory properties of the products were compared.</p><p><strong>Results and conclusions: </strong>The products met microbiological standards for quality and safety. The snacks with added spotted goatfish protein concentrate had higher protein content than the control. Additionally, the use of passion fruit peel flour improved the texture and acceptability of the snack.</p><p><strong>Novelty and scientific contribution: </strong>The scientific contribution of this study is the improvement of snacks using co-products from the fish and juice industries, resulting in a product with improved nutritional quality in terms of protein and fiber. In addition, the use of agricultural waste supports greater sustainability.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 4","pages":"449-458"},"PeriodicalIF":2.5,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12716820/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145803635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}