Journal of the Science of Food and Agriculture最新文献

{"title":"Fabrication, characterization and simulated gastrointestinal digestion of sea buckthorn pulp oil microcapsule: effect of wall material and interfacial bilayer stabilization.","authors":"Ge Bai, Man Zhao, Xiao-Wei Chen, Chuan-Guo Ma, Yan Ma, Huang Xianqing","doi":"10.1002/jsfa.13950","DOIUrl":"https://doi.org/10.1002/jsfa.13950","url":null,"abstract":"<p><strong>Background: </strong>Sea buckthorn (Hippophae rhamnoides L.) pulp oil is rich in functional components; however, low water solubility and stability limit its applications. This study fabricated sea buckthorn pulp oil microcapsules using whey protein isolate (WPI), soy protein isolate (SPI), sodium caseinate (NaCN), gum arabic (GA), starch sodium octenylsuccinate (OSAS) and SPI mixed with chitosan (CHI). The influences of these wall materials on physicochemical properties, release behavior and digestibility were explored.</p><p><strong>Results: </strong>Protein-based wall materials (WPI, NaCN, SPI) demonstrated lower bulk densities due to their porous structures and larger particle sizes, while GA and OSAS produced denser microcapsules. Encapsulation efficiency was the highest for protein-based microcapsules (79.41-89.12%) and the lowest for GA and OSAS. The surface oil percentage of protein-based microcapsules (1.41-4.40%) was lower than that of the other microcapsules. Protein-based microcapsules showed concave and cracked surfaces, while GA and OSAS microcapsules were spherical and smooth. CHI improved reconstitution performance, leading to faster dissolution. During simulated gastrointestinal digestion, protein-based microcapsules released more free fatty acids (FFAs) in the intestinal phase, while CHI-modified SPI microcapsules showed a delayed release pattern due to thicker walls.</p><p><strong>Conclusion: </strong>Protein-based wall materials were more effective for sea buckthorn pulp oil microencapsulation, providing higher encapsulation efficiency, better flow properties and releasing more FFAs. The addition of CHI led to the layer-by-layer self-assembly of the microcapsule wall and resulted in sustained release during in vitro intestinal digestion. These findings suggested the potential of protein-based microcapsules for targeted delivery and improved applications of bioactive oils in the food industry. © 2024 Society of Chemical Industry. Published by John Wiley & Sons Ltd.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142400671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"High-yield rice with rich nutrition and low toxicity can be obtained under potato-rice cropping system.","authors":"Wei Zhou, Yu Fan, Chunlian Jin, Yajun Wang, Fengjun Yan, Tao Wang, Qi Liu, Yong Chen, Fei Deng, Xiaolong Lei, Jianfeng Hu, Youfeng Tao, Hong Cheng, Wanjun Ren","doi":"10.1002/jsfa.13957","DOIUrl":"https://doi.org/10.1002/jsfa.13957","url":null,"abstract":"<p><strong>Background: </strong>Rice is often rotated with dryland crops to produce sufficient foodstuff, as rice is the main food crop of humans. In order to verify whether under the intensive rice-based cropping system, high yield and good quality of rice can be achieved simultaneously to ensure food security. Five long-term paddy-upland rotations - wheat-rice (WR), rapeseed-rice (RR), garlic-rice (GR), broad beans-rice (BR) and potato-rice (PR) - were conducted from 2014 to investigate rice yield, along with the profiling of 24 elements in rice grain.</p><p><strong>Results: </strong>Mg, Zn, Cu, As, Mo and Sb concentrations were highest in the aleurone layer, and Ag and Cd concentrations showed little variation among different parts of the rice grain. Al, Ti, V, Si, Fe and Tl concentrations in the endosperm under GR were higher, while the Se concentration under PR was the highest. Furthermore, the yield of GR and PR were higher than the other three rotations with N supplementation, and the sustainable yield index of PR and WR were larger than 0.8.</p><p><strong>Conclusion: </strong>When we consider the concentration of toxic (As, Cd and Pb) and nutrient elements (Ca, Fe, Zn, Se, Cu and Mg) in the endosperm and grain yields, PR can simultaneously achieve high yield, high nutrition and low toxicity with different nitrogen treatments. Here we provide novel insights regarding the selection of rice-based cropping systems, focused on producing nutritious and safe rice with high grain yield. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Elicitor-mediated simultaneous accumulation of phloridzin and ursolic acid in Annurca apple peel-derived calli.","authors":"Carmen Laezza, Maria Maisto, Paola Imbimbo, Daria Maria Monti, Mariavittoria Verrillo, Antonio Di Loria, Simona Maria Monti, Adua Marzocchi, Paolo Grieco, Gian Carlo Tenore, Vincenzo D'Amelia, Maria Manuela Rigano","doi":"10.1002/jsfa.13955","DOIUrl":"https://doi.org/10.1002/jsfa.13955","url":null,"abstract":"<p><strong>Background: </strong>Apple peel is rich in natural molecules, many exhibiting a significant bioactivity. In this study, our objective was to establish a novel callus line derived from the apple peel of the Italian local variety Annurca, known to accumulate high levels of dihydrochalcones and terpenes. In this regard, we tested the impact of one elicitor, yeast extract, on the expression of genes encoding key enzymes involved in phloridzin and ursolic acid biosynthesis, leading to the accumulation of these antioxidant compounds. We also assessed the bioactivity of callus extracts enriched in these phytochemicals.</p><p><strong>Results: </strong>After the elicitation, data showed increased expression of genes directly related to the synthesis of phloridzin and ursolic acid that were found to accumulate within the cultures. This presumably could explain the remarkable activity of extracts from the elicited-calli in inhibiting the growth of Staphylococcus aureus and Bacillus cereus. Also, the extracts enriched in antioxidant compounds inhibited reactive oxygen species (ROS) production in human cells exposed to ultraviolet-A (UV-A) radiation.</p><p><strong>Conclusion: </strong>Our results underscore the vast potential of the Annurca apple peel cell line in producing natural compounds that can be employed as food components to promote human health. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142400670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rhizosphere microbial community assembly as influenced by reductive soil disinfestation to resist successive cropping obstacle.","authors":"Li Qingshan, Yang Ruizhe, Xu Lingying, Peng Yulong, Duan Qianyuan, Wu Xian, Luo Yue, Xu Yongbo, Wu Xingwang, Xu Mengqian","doi":"10.1002/jsfa.13952","DOIUrl":"https://doi.org/10.1002/jsfa.13952","url":null,"abstract":"<p><strong>Background: </strong>Reductive soil disinfestation (RSD), which involves creating anaerobic conditions and incorporating large amounts of organic materials into the soil, has been identified as a reliable strategy for reducing soilborne diseases in successive cropping systems. However, limited research exists on the connections between soil microorganism composition and plant diseases under various types of organic material applications. This study aimed to evaluate the effects of distinct RSD strategies (control without soil amendment; RSD with 1500 kg ha^-1 molasses powder; RSD with 3000 kg ha^-1 molasses powder; RSD with 3000 kg ha^-1 molasses powder and 37.5-41.3 kg ha^-1 microbial agent) on the plant disease index, bacterial community composition and network structure in rhizosphere soil.</p><p><strong>Results: </strong>RSD treatments significantly reduced the occurrence of black shank disease in tobacco and increased soil bacterial diversity. High amounts of molasses powder in RSD treatments further enhanced disease inhibition and reduced fungal abundance and Shannon index. RSD also increased the relative abundance of bacterial phylum Firmicutes and fungal phylum Ascomycota, while decreasing the relative abundance of bacterial phyla Chloroflexi and Acidobacteriota and fungal phylum Basidiomycota in rhizosphere soil. A multiple regression model identified bacterial positive cohesion as the primary factor influencing the plant disease index, with a greater impact than bacterial negative cohesion and community stability. The competition among beneficial bacteria for creating a healthy rhizosphere environment is likely a key factor in the success of RSD in reducing plant disease risk.</p><p><strong>Conclusion: </strong>RSD, especially with higher rates of molasses powder, is a viable strategy for controlling black shank disease in tobacco and promoting soil health by fostering beneficial microbial communities. This study provides guidelines for soil management and plant disease prevention. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142400672","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of micro-oxygenation on color of wines made with toasted vine-shoots.","authors":"Rosario Sánchez-Gómez, Cristina Cebrián-Tarancón, Ana María Martínez-Gil, Ignacio Nevares, Gonzalo L Alonso, M Rosario Salinas, María Del Alamo-Sanza","doi":"10.1002/jsfa.13932","DOIUrl":"https://doi.org/10.1002/jsfa.13932","url":null,"abstract":"<p><strong>Background: </strong>Toasted vine-shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro-oxygenation (MOX) is typically combined with the use of alternative oak products to simulate the oxygen transmission rate of traditional barrel aging, affecting wine color. Its use alongside SEGs has been studied.</p><p><strong>Results: </strong>Tempranillo wines were treated with SEGs at two doses (12 and 24 g L-1) after malolactic fermentation at two fixed micro-oxygenation levels: (a) low, which received 6.24 ± 0.87 mg L^-1·month^-1 of oxygen; and, (b) high, which received 11.91 ± 0.71 mg L^-1·month^-1 of oxygen. The wines were bottled and stored for 6 months. At the end of the treatment, MOX affected the anthocyanins and color parameters, but not the enological characteristics. At this time, the anthocyanins content reduction presented a negatively significant correlation with oxygen for wines treated with 12 g L^-1. The factors that most influenced the development of color parameters during the time after bottling were the period for which the wine evolved in the bottle and SEG dose. The visual sensorial descriptors showed an evolution according to aged red wines, but without differences according to the SEG-MOX treatments.</p><p><strong>Conclusion: </strong>The SEG-MOX treatments caused significant changes in wine color. It would be advisable to adjust SEG-MOX techniques to increase their effectiveness. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effective pretreatment of microwave combined with acetic acid soaking on oil absorption and quality of fried potato chips.","authors":"Simeng Wang, Shuli Zhao, Nan Wang, Ying Liu","doi":"10.1002/jsfa.13939","DOIUrl":"https://doi.org/10.1002/jsfa.13939","url":null,"abstract":"<p><strong>Background: </strong>This study applied a combined pretreatment method involving microwave and acetic acid (AA) soaking to monitor oil absorption of fried potato chips based on texture and microstructure characteristics.</p><p><strong>Results: </strong>Results demonstrated that medium-low microwave combined with 4 h of AA soaking significantly improved the texture profile of potato chips, and reduced oil content by approximately 53.25%. Higher microwave intensity led to greater surface roughness of samples, whereas AA soaking for 1-4 h effectively reduced surface roughness. The decrease in Fm and Nwr, along with the increase in Fwr and Wc with prolonged AA soaking time for 1-4 h indicated that medium-low microwave intensity combined with AA pretreatment enhanced hardness and brittleness of samples. Microscopic examination of cell structure revealed that this combined pretreatment facilitated pectin gelation between the cell walls of potato chips, resulting in a more intact cell structure with fewer gaps. Additionally, the color of pretreated potato chips became brighter.</p><p><strong>Conclusion: </strong>The combination of medium-low microwave intensity and AA soaking pretreatment resulted in a decrease in the oil content and improved the texture profile of fried potato chips. This study provides new strategies and insights for producing low-fat potato chips based on low-cost pretreatment. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142391572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Combining capillary electrophoresis and chemometric tools for the straightforward determination of imidazolinone herbicides in plant-based milks.","authors":"Ángela Y Aguilera, Valber E Almeida, Nadja Maria da Silva Oliveira, Paulo Ferreira de Brito, Enia Aguiar Mendes, Germano Veras, Valeria Springer","doi":"10.1002/jsfa.13948","DOIUrl":"https://doi.org/10.1002/jsfa.13948","url":null,"abstract":"<p><strong>Background: </strong>Highly polar herbicides, such as imidazolinones, are used for weed control to increase agricultural productivity and crop quality. However, their misapplication can lead to residues in ready-to-eat food with a potential health risk for consumers. Hence, the fast determination of these herbicides is necessary for timely action. In this work, an eco-friendly method based on capillary zone electrophoresis combined with chemometrics was used for the determination of imazapyr and imazamox in vegetable-based beverages such as soy and quinoa milk.</p><p><strong>Results: </strong>The analytical strategy consisted of only three steps: (i) protein precipitation prior to sample injection (ii) data pre-processing to reduce the background and make corrections on electrophoretic times shift, and (iii) resolution of fully overlapped capillary electrophoresis (CE) peaks by the well-known partial least square (PLS) algorithm, which extracts quantitative information attributed to the analytes. The method was successfully applied in the concentration range between 1.00 and 100 μg L^-1 with coefficient of determination of the calibration (R² _cal) and prediction (R² _pred) > 0.90, residual prediction deviation of calibration (RPD_cal) and of prediction (RPD_pred) > 3, and relative error of prediction (REP) > 11 in the analyzed sample matrices, in the three built methods (quinoa samples, soy samples, and joint quinoa and soy samples).</p><p><strong>Conclusion: </strong>The proposed methodology offers a simple and quick alternative for determining imidazolinones at trace concentrations in vegetable beverages, such as quinoa and soy milk, without complex sample preparation. The results were consistent with those obtained using more complex techniques, confirming the applicability of this method. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142381197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structure-property relationship of pea protein microgels as fat analogues in Pickering oil-in-water emulsions: effect of salt addition.","authors":"Liyang Du, Shaoyang Li, Yaqi Lan, Zong Meng","doi":"10.1002/jsfa.13945","DOIUrl":"https://doi.org/10.1002/jsfa.13945","url":null,"abstract":"<p><strong>Background: </strong>The design of plant-based microgels provides a platform for food ingredients to enhance palatability and functionality. This work aimed to explore the modifying effect of salt addition (KCl) on the structure of pea protein microgel particles (PPI MPs), on the interfacial adsorption and characteristics of formed emulsions as fat analogues.</p><p><strong>Results: </strong>Salt addition (0-200 mmol L^-1) promoted a structural transformation from α-helix to β-sheet, increased the surface hydrophobicity (from 1160.8 to 2280.7), and increased the contact angle (from 56.73° to 96.47°) of PPI MPs. The electrostatic shielding effect led to the tighter packing of MPs with irregular structures and lowered the adsorption energy barrier. Notably, salt-treated PPI MPs could adjust their adsorption state at the interface. The discernible adsorption of PPI MPs with 200 mmol L^-1 salt addition that possessed enhanced anti-deformation ability dominated the interfacial stabilization, whereas a relatively rougher stretched continuous interfacial film formed after spreading and deformation of 0 mmol L^-1 MPs. A tribological test suggested that emulsion stabilized by MPs at 0 (0.0053) and 80 mmol L^-1 (0.0068) had similar friction coefficients to commercial mayonnaise (0.0058), whereas a higher salt concentration (200 mmol L^-1) lowered its oral sensation due to the adsorption layer and enhanced the resistance to droplet coalescence during oral processing.</p><p><strong>Conclusion: </strong>Salt could be a modifier to tune the structure of microgels, and further promote the formation and attributes of emulsions. This study would improve application attributes of PPI MPs in the design of realistic fat analogues. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142381198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermal stability of γ-PGA modified fish gelatin emulsion.","authors":"Huan Xie, Xiao-Mei Sha, Shan Shan, Zi-Zi Hu, Zong-Cai Tu","doi":"10.1002/jsfa.13947","DOIUrl":"https://doi.org/10.1002/jsfa.13947","url":null,"abstract":"<p><strong>Background: </strong>Emulsions are thermally unstable systems. This research aimed to investigate the thermal stability of fish gelatin (FG) oil-in-water emulsions in the presence of poly-γ-glutamic acid (γ-PGA) as an additive after heat treatment. The study assessed how γ-PGA influences the thermal stability of FG emulsions over time, focusing on their properties, structure, and food application potential.</p><p><strong>Results: </strong>The incorporation of γ-PGA significantly enhanced the thermal stability of FG emulsions, preserving their morphology after heating. Emulsions containing 0.1% γ-PGA showed no significant changes after 24 h at 90 °C, while emulsions without γ-PGA experienced noticeable delamination. Rheological evaluations revealed that the energy storage modulus and loss modulus of FG-γ-PGA emulsions remained consistently higher than those of FG emulsions, regardless of heating duration. Particle size analysis indicated minimal changes for FG-γ-PGA emulsions (413 nm after 24 h) compared to a substantial increase for FG emulsions (1598 nm). After heating, FG-γ-PGA emulsions demonstrated significantly higher emulsifying activity index (EAI) (74 m² g^-1 versus 22.7 m² g^-1) and emulsifying stability index (ESI) (97% versus 76%). Additionally, the texture properties of meat mince formulated with FG-γ-PGA emulsions were comparable to those containing fat, showcasing their potential as a fat replacement.</p><p><strong>Conclusion: </strong>The study concludes that γ-PGA enhances the thermal stability of FG emulsions, maintaining their integrity and improving functional properties under heat treatment. These findings offer valuable insights for the formulation of thermally stable emulsions, presenting promising opportunities for innovative applications in the food industry. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142381199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive compounds from food-grade Bacillus.","authors":"Steji Raphel, Prakash Motiram Halami","doi":"10.1002/jsfa.13935","DOIUrl":"https://doi.org/10.1002/jsfa.13935","url":null,"abstract":"<p><p>Bacillus species have attracted significant attention in recent years due to their potential for producing various bioactive compounds with diverse functional properties. This review highlights bioactive substances from food-grade Bacillus strains and their applications in functional foods and nutraceuticals. The metabolic capacities of Bacillus species have allowed them to generate a wide range of bioactive substances, including vitamins, enzymes, anti-microbial peptides, and other non-ribosomal peptides. These substances have a variety of positive effects, including potential cholesterol-lowering and immune-modulatory qualities in addition to anti-oxidant and anti-bacterial actions. The uses and mechanisms of action of these bioactive chemicals can be used to improve the functional qualities and nutritional profile of food products. Examples include the use of anti-microbial peptides to increase safety and shelf life, as well as the use of Bacillus-derived enzymes in food processing to improve digestibility and sensory qualities. The exploitation of bioactive compounds from food-grade Bacillus strains presents a promising frontier in the development of functional foods and nutraceuticals with enhanced health benefits. Due to their wide range of activity and applications, they are considered as important resources for the development of novel medications, agricultural biocontrol agents, and industrial enzymes. Ongoing research into the biosynthetic pathways, functional properties, and applications of these compounds is essential to fully realize their potential in the food industry. This review underscores the significance of various bioactive compounds generated from Bacillus in tackling global issues like environmental sustainability, sustainable agriculture, and antibiotic resistance. Future developments in microbiology and biotechnology will enable us to fully utilize the potential of these amazing microbes, resulting in novel approaches to industry, agriculture, and health. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142381196","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}