Food Research International

Despite growing availability of plant-based meat, limited data exist on how these products perform relative to animal-based options in real-world consumption settings. This study compares consumer sensory perceptions of two plant-based meatballs (soy, soy-wheat) and two animal-based meatballs (beef, beef-mushroom) among university dining hall patrons (n = 128), complemented by instrumental Texture Profile Analysis. Animal-based meatballs received significantly higher ratings for moistness, meatiness, fattiness, and tastiness (all p < 0.001), with the meatiness gap being the largest ({Delta} = 1.40 on a 5-point scale). Texture analysis found that animal-based samples were significantly harder, more cohesive, and chewier than plant-based samples. In contrast, consumers perceived no difference in chewiness or hardness between categories, revealing a disconnect between instrumental and sensory measures. Just-About-Right penalty analysis identified insufficient savoriness as a universal improvement target across all products, including beef. Flavor and texture were the dominant drivers of dining choice, while sustainability and animal welfare ranked lowest in importance. These findings indicate that achieving sensory parity--particularly in moistness, meatiness, and savoriness--rather than emphasizing sustainability messaging, may be critical for increasing acceptance of plant-based meat in institutional food service. Data and code are available at https://github.com/LivingMatterLab/AI4Food

Developing structured cultivated meat requires integrated solutions that combine scalable cell sources with edible, foodgrade materials capable of supporting highdensity growth and differentiation. Here, we evaluate bovine mesenchymal stem cells derived from embryonic stem cells (ESCderived iMSCs) as a scalable adipogenic cell source and develop an integrated workflow combining these cells with edible plantbased scaffolds for structured biomass generation. Cell identity and functionality were assessed using transcriptomic, morphological, gene expression, flow cytometric, and adipogenic differentiation analyses, in both adherent and suspension culture systems. In parallel, lentil, pea, and soy-based scaffold formulations were screened for cell attachment, proliferation, and biomass accumulation. Soybased scaffolds supported uniform cell distribution and robust growth and outperformed lentil-based scaffolds. Under dynamic culture conditions, bovine iMSCs cultured on soy-based scaffolds achieved highdensity growth, showing biomass accumulation (cell wet weight/scaffold wet weight) reached an average cell wet weight to scaffold wet weight ratio of 15% within three days. Cultures demonstrated active glucose metabolism and retained adipogenic differentiation capacity, confirmed by lipid accumulation and positive oil red O staining. These findings demonstrate an integrated cell-scaffold platform for rapid threedimensional biomass generation. This approach supports the development of a cell culture strategy for structured cultivated meat by combining defined cell sources with foodgrade scaffold technologies to improve scalability, structure, and nutritional relevance. HighlightsO_LIBovine ESC-derived iMSCs enable scalable adipogenic cell production C_LIO_LIEdible soy-based scaffolds support 3D attachment and biomass accumulation C_LIO_LIDynamic culture achieved [~]15% cell wet weight fraction within 3 days C_LIO_LIiMSCs retained adipogenic differentiation capacity on edible scaffolds C_LIO_LIIntegrated cell-scaffold culture supports structured cultivated meat prototypes C_LI

Industrializing cultivated meat requires cell lines with high proliferative capacity, genetic stability, and suspension adaptability. We present a comprehensive multi-omics framework, integrating genomics, transcriptomics, and proteomics, to characterize a commercial duck Embryonic Stem Cell (dESC) line. Our analysis demonstrates continuous proliferation in protein-free suspension media while maintaining a stable genome and a functional conserved transcriptome. Broad-scale transcriptomics confirms the absence of hazardous pathway activation, and targeted assays verify sustained pluripotency marker expression during scale-up. Compositional analysis reveals a low-fat biomass containing all nine essential amino acids with an amino acid profile comparable to conventional duck meat. Furthermore, proteomic profiling demonstrates inter-batch reproducibility and protein distributions comparable to duck breast and liver. This study provides the first detailed molecular characterization of a commercial cultivated meat cell line, establishing a reference for the stability and safety assessment of future cultivated meat cell lines.

Todays canola quality rapeseed press cake (RPC) is a protein-rich co-product with potential as human food, but its application is limited due to antinutritional compounds and bitter taste. It remains, however, unknown how introduction of raw RPC to a food matrix affects sensory perception and which metabolites drive the sensation. Here, raw RPC from whole or dehulled seeds was introduced into snack bars at 0%, 7%, 14%, and 21%, and sensory responses were correlated to selected known RPC-derived bitter compounds. A trained panel evaluated 13 RPC-characteristic sensory attributes, and the bitter compounds sinapic acid, kaempferol 3-O-(2'''-O-sinapoyl-{beta}-sophoroside) (KSS), KSS-hexose, selected bitter glucosinolates, and goitrin were quantified using targeted LC-MS/MS. Most dose-dependent sensory responses increased up to 14% RPC and then plateaued, whereas astringent mouthfeel increased almost linearly across the full dose range. Dehulling intensified several odor- and flavor-related attributes but did not increase bitterness or protein content in the final product. Principal component analysis linked bitterness and astringency positively with KSS, KSS-hexose, and goitrin. Dose-over-threshold analysis further showed that goitrin, but not progoitrin, reached concentrations relevant for bitterness perception. Together, the results demonstrate that raw RPC contributes distinct dose-dependent sensory attributes and that metabolite transformations in the food matrix shape final sensory profiles. These findings provide a basis for developing RPC-containing foods and for breeding rapeseed lines with improved sensory characteristics. HIGHLIGHTSO_LIThis study presents the first sensory panel assessment of rapeseed press cake (RPC)-containing in food products (snack bars) made from whole and dehulled seeds. C_LIO_LI13 RPC-characteristic sensory attributes are identified. C_LIO_LISensory profiles of the tasted snack bars differed significantly, influenced by the dosage of RPC and by the dehulling treatment. Bitterness and astringency are positively correlated with the RPC dosage. C_LIO_LIGoitrin, kaempferol 3-O-(2'''-O-sinapoyl-{beta}-sophoroside) (KSS) and sinapic acid are RPC-derived bitter compounds that correlate with bitter taste of RPC-containing snack bars. C_LIO_LIApproximately 90% of glucosinolates introduced with the RPC are not detected in the snack bars, and goitrin levels in snack bars accounts for only [~]10% of introduced progoitrin. C_LIO_LIGoitrin is - for the first time - reported to contribute to the perceived bitterness of an RPC-containing food product. C_LI

This study presents a multidisciplinary approach to evaluate the structure formation and digestion of lupin protein crosslinked with transglutaminase (TG). TG was applied at 0-10 U/g protein, and structural development was assessed by oscillatory rheology (G, G"), while SDS-PAGE and o-phthaldialdehyde (OPA) assays were used to evaluate protein participation and the reduction of free {varepsilon}-amino groups, respectively. Proteomics was further employed to characterise molecular features associated with crosslinking behaviour. Lupin protein showed a clear dose-dependent increase in gel strength during incubation, with G values reaching 214 {+/-} 43.9 Pa at 10 U/g TG, compared to 7.2 {+/-} 0.6 Pa in the untreated control. Across all conditions, G remained higher than G" throughout frequency sweeps, and low tan {delta} values confirmed the formation of elastic networks driven by covalent crosslinks. SDS-PAGE and OPA results consistently demonstrated efficient crosslink formation, which increased with both incubation time and TG dosage, with SDS-PAGE indicating involvement of specific protein fractions. Proteomic analysis revealed disordered structural domains in the protein are preferred regions to form crosslinks. Furthermore, TG treatment was found to slow the digestibility of the crosslinked lupin protein. Overall, this work demonstrates how integrating proteomic insights with functional measurements can guide the selection and optimisation of plant proteins for enzymatic structuring. The approach offers a rational pathway to enhance the functionality of alternative protein sources such as lupin, supporting the development of sustainable food systems, including applications in meat and dairy analogues.

Reported avocado dietary fiber (DF) content and composition are inconsistently reported, particularly during ripening. Thus, this study aimed to characterize the amount and type of DF in Hass avocados and evaluate DF changes during ripening. Unripe (day 0), ripe (day 5), and overripe (day 12) Hass avocados were freeze-dried and defatted. DF was analyzed using non-starch polysaccharide (NSP) enzymatic-chemical methods. Per 100g of as-is avocado, unripe contained 3.96g total DF, ripe 3.68g, and overripe 3.26g. In ripe avocados, DF comprised 43% soluble (SDF) and 57% insoluble dietary fiber (IDF). SDF consisted primarily of rhamnogalacturonan-1 and arabinan pectins, while IDF was predominantly cellulose (32%), hemicelluloses (23%), and lignin (2%). Total DF decreased with ripening, with pectin undergoing solubilization and depolymerization, while cellulose and hemicelluloses remained stable. These findings are important as dietary fibers differentially influence intestinal microbial fermentation and health benefits.

Natural extracts could improve sperm storage and artificial insemination (AI). This study, for the first time, evaluates the suitability of a blueberry extract (Vaccinium corymbosum) obtained from pomace using a sustainable methodology as a supplement for bull semen extenders. Cryopreserved semen doses from eight bulls were combined in 9 pools (3 bulls/pool), supplemented with 0%, 1%, 5%, or 10% extract, and incubated up to 5 h at 38 {degrees}C. Motility was assessed hourly using OpenCASA, and the effects of treatment and time were evaluated using linear mixed-effects models. Motility was significantly better preserved with 1% extract (total and progressive motility, improved linear velocity and linearities, and decreased BCF and fractal dimension, related to hyperactivation). The effect of 5% was overall positive, but it was below 1%, whereas 10% mostly showed a negative effect. These results show that this natural extract could safely supplement bull semen extenders at least between 1% to 5%, and even help improve sperm motility. Therefore, this extract offers an opportunity to enhance cattle semen extenders using a sustainable approach, potentially improving reproductive outcomes.

Functional dairy products are increasingly recognized for their ability to provide both essential nutrition and additional health benefits. This study aimed to develop and evaluate a synbiotic yogurt enriched with Lactobacillus plantarum as a probiotic and Stevia rebaudiana extract (1% w/v) as a prebiotic source. Thirteen lactic acid bacteria (LAB) strains were isolated from fermented dairy and vegetable samples and evaluated for probiotic potential through tests for acid and bile tolerance, hydrophobicity, aggregation abilities, and pathogen co-aggregation. Isolate PG1 (Lactobacillus plantarum) demonstrated the highest prebiotic growth stimulation index (49%) in the presence of stevia extract and was selected for yogurt formulation. Yogurt samples were prepared and stored at 4{degrees}C for 10 days. Physicochemical properties (pH, titratable acidity, and protein content), microbiological viability, total phenolic and flavonoid content, antioxidant activity (DPPH assay), and sensory attributes were monitored. The synbiotic yogurt (St-Y) showed enhanced functional properties, with a total phenolic content of 16.67 {micro}g GAE/g, a flavonoid content of 6.28 {micro}g QE/g, and 57.84% antioxidant activity. Additionally, it showed improved protein content and superior sensory scores compared to control samples. These findings suggest that S. rebaudiana fortified probiotic yogurt can serve as a nutritious, antioxidant-rich, and sensory-acceptable functional dairy product.

Myofibrillar proteins, namely actin and myosin, are responsible for many of the textural attributes of animal-based meat. Precision fermentation (recombinant production of food ingredients) represents an underexplored approach to producing these proteins without the unsustainable practice of animal agriculture. We show that through the solubility-enhancing SUMO peptide tag and precipitation-based purification, we can produce actin via recombinant DNA methods at titers of 326 mg/L E. coli culture. We also show expression and precipitation of a recombinant fragment of the myosin tail, leading to 572 mg/L culture. For both proteins, yields are improved compared to prior studies, without the need for low-yielding laborious purification columns, with final purities of 69-73%. These recombinant actin and myosin proteins showed macro- and microscopic fibrous features similar to meat. When combined with plant-based proteins, chewiness, hardness, and Youngs modulus were improved towards that of animal-based meat. Preliminary cost analyses suggest a less expensive process for producing myofibrillar proteins compared to established methods. Our results reveal a novel scalable approach to making meat-like foods and ingredients through precision fermentation.

Edible seaweed has the potential to become a valuable marine resource for food applications due to its potential health benefits and ecological sustainability. The brown seaweed Alaria esculenta is rich in essential minerals, vitamins, and dietary fibers, making it a nutritious food source. Fermentation, as a traditional preservation method, can enhance seaweed shelf-life and be useful for the development of new foods/ beverages. In this study, the effects of fermentation of A. esculenta, by the lactic acid bacterium (LAB) Lactiplantibacillus plantarum, on the nutritional profile, and the content of potentially toxic elements, was investigated. L. plantarum was successfully cultivated on A. esculenta using two modes of operation, submerged (SmF) and solid-state fermentation (SSF), resulting in production of cells and lactic acid, and reduction of the pH to below 4.3 within 3 days, which was not achieved in parallel spontaneous fermentations using indigenous seaweed microbiota. A. esculenta s macro-nutritional profile was altered, reducing mannitol but increasing fucose and glucose content (after acid hydrolysis) while also concentrating the protein content. LAB fermentation significantly increased the concentration of antioxidant phenolic compounds, such as phloroglucinol, syringic acid, and epicatechin, compared to untreated samples. However, lipophilic compounds like carotenoids decreased after both spontaneous and LAB-fermentation. A reduction in total mineral content was observed after LAB fermentation and water soaking, and SmF with L. plantarum effectively reduced arsenic and iodine levels. Overall, fermentation using L. plantarum showed potential as a bio-preservation method for the edible brown seaweed, A. esculenta, improving its nutritional profile and enhancing food safety.

To evaluate the international interoperability of food composition databases, we assessed the compatibility of seven national food composition tables with USDA FoodData Central (FDC) using the LLM-based matching method reported previously (Nakagawa and Yamamoto, 2026). Databases from four English-speaking countries (Canada, United Kingdom, Australia, and New Zealand), South Korea, and Japan were compared with 8,158 USDA FDC entries (SR Legacy and Foundation Foods, excluding Survey/FNDDS). Match rates varied by country (62.0-89.7%) and food category. After excluding six USDA categories unsuitable for cross-national comparison, 45.2% of the remaining 6,290 entries were not matched by any country. Canada showed the highest concordance, reflecting shared North American food supply. Japan and South Korea showed similar low coverage for vegetables and spices. These findings suggest that while USDA FDC represents a practical foundation for a globally comprehensive food composition database given its breadth, systematic incorporation of country-specific foods and classification schemes will be necessary to achieve true international interoperability.

Antimicrobial resistance (AMR) has resulted in the need for the development of alternative strategies for combating pathogens and growth promotion of poultry, including the use of plant-derived compounds such as hop (Humulus lupulus) isolates. The present study evaluates the correlation patterns of the biological activity of five major hop isolates (humulone, lupulone, isohumulone, xanthohumol, and isoxanthohumol) against Bacillus subtilis, Micrococcus luteus, and a chicken cell line UMNSAH/DF-1 using a two-dimensional checkerboard assay. Fractional inhibitory concentrations ({sum}FIC) were used to classify interactions as additive, synergistic, or antagonistic, and selectivity indices assessed antibacterial versus cytotoxic effects. On B. subtilis, combinations were predominantly additive, whereas M. luteus, in contrast, showed variable interactions, including also synergistic (humulone + lupulone) and antagonistic combinations (isohumulone + isoxanthohumol), demonstrating the impact of the metabolic resilience of the target organism. Cytotoxicity in UMNSAH/DF-1 cells was largely additive, with synergistic effects observed only for isomerized compounds. Selectivity analysis highlighted humulone-lupulone combinations as most favorable, offering high antibacterial activity with minimal cytotoxicity. These results provide novel insights for selecting hop isolate combinations for the development of phytogenic feed additives (PFAs), emphasizing that both compound composition and target organism physiology critically shape efficacy and safety outcomes.

Cocoa fermentation is a spontaneous microbe-driven process in which yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB) generate the flavor precursors that determine the sensory quality of chocolate. Although the microbial ecology of cocoa fermentation has been increasingly studied through culture-independent methods, the effect of targeted nutritional interventions on community structure within geographically defined production territories has received limited attention. Here, we employed dual-marker metabarcoding (16S rRNA V4 and ITS1) with Illumina NovaSeq 6000 sequencing to characterize bacterial and fungal communities during spontaneous fermentation of Trinitario cocoa beans subjected to amino acid and zinc supplementation in the Limon province of Costa Rica. Fifteen samples were collected at 0, 24, and 48 h from control, amino acid-supplemented, and zinc-supplemented fermentations, each in duplicate. The bacterial community comprised 292 amplicon sequence variants (ASVs) representing 88 genera across 15 phyla; the fungal community comprised 1,117 ASVs representing 248 genera across 9 phyla. Firmicutes and Proteobacteria dominated the bacterial fraction, with a pronounced shift from Tatumella-dominated fresh pulp toward Weissella- and Leuconostoc-rich assemblages during fermentation. Amino acid supplementation reduced Firmicutes at 48 h while favoring Acetobacter proliferation; zinc supplementation promoted Mucoromycota and Wickerhamomyces while sustaining Liquorilactobacillus abundance. Beta diversity analyses (Aitchison distance, weighted and unweighted UniFrac) confirmed significant compositional differences between treatments (PERMANOVA, p [&le;] 0.01), although alpha diversity indices did not differ between individual treatment pairs. Sparse Estimation of Correlations among Microbiomes (SECOM) revealed structured co-occurrence networks, including positive associations between Gluconobacter and Acetobacter and negative associations between Tatumella and several AAB genera. Predicted functional profiles (PICRUSt2) showed no significant pathway-level differences. Taken together, these results show that nutritional supplementation can reshape microbial community composition without reducing overall diversity. This provides a viable approach for steering fermentation outcomes in cocoa-producing territories that seek quality differentiation.

BackgroundBlack soldier fly larvae (Hermetia illucens, BSFL) efficiently bio-convert organic waste into high-value protein, which has significant potential in domesticated animal feed formulations. BSFL growth and bioconversion potential can be enhanced through selective breeding, which requires accurate estimates of genetic parameters and knowledge of genotype-by-diet (G x D) interactions. However, comprehensive knowledge of G x D interactions is limited, and reports of genetic parameters are sparse across genetic strains and production environments globally. ResultsThis study estimated heritabilities, dominance effects and genetic correlations for BSFL growth traits and quantified G x D interactions. Phenotypes of 2,097 fifth-instar larvae reared on three diets were recorded, including larval body weight (LBW), length (LL), width (LW), and surface area (LSA). All larvae were genotyped using a custom 6K Allegro SNP panel. Genetic parameters and G x D interactions were estimated by fitting an additive-dominance model in ASReml-R. Heritabilities for growth traits were low across diets (0.05-0.14), with diet-specific estimates ranging from low to moderate (0.06-0.36). Dominance effects were significant across the traits (0.09-0.19), and genetic correlations were high among growth traits (>0.81), except between LW and LL (0.51). G x D interactions were moderate across diets (-0.04-0.49). ConclusionResults suggest that moderate to high genetic gain is achievable over a long-term breeding programme, given the genetic basis of growth traits and BSFs short generation interval (38-45 days). However, G x D interactions must be considered, either through combined or diet-specific selection strategies, and the significant dominance effects suggest heterosis could accelerate improvement.

Seaweed cultivation has recently gained increased attention in North-West Europe as a sustainable source of biomass for biobased products. However, yields need to increase to make the seaweed sector economically viable. To achieve this, higher yielding varieties can be bred but this requires variation for yield and yield-related traits among genotypes. To reliably select high-yielding genotypes, an understanding is required of how both within-farm and between-farm environmental differences affect phenotypes and how to identify simple and reliable proxies for yield. In this study we evaluated growth of nine Saccharina latissima genotypes on two farms, 12 km apart, within the same season. We observed a threefold difference in yield among genotypes, demonstrating the potential for improvement through selection and breeding. Blade thickness and blade size-related traits were strongly correlated with yield, highlighting their potential to serve as rapid and non-destructive proxies for yield, thereby accelerating selection. Furthermore, we demonstrated the importance of adequate replication in farm trials to improve genotype performance estimation by correcting for within-farm spatial variation. Moreover, phenotypic variation was most explained by the genotype and environment, highlighting the importance of both genotype and site selection. Although genotype by environment interactions (GxE) were significant, its contributions were small, indicating stable genotype ranking across farms. Overall, these results are promising for breeding improved S. latissima as it indicates that genotype performance is consistent across close by locations and that local S. latissima populations harbour substantial phenotypic variation that can be used to breed for increased yield. Highlights- Local genetic resources harbour substantial variation in yield and morphology for breeding. - Minor GxE allows for breeding across farms. - Blade thickness and blade size related traits are good predictors of yield. - Correction for on-farm spatial variation improves genotype performance estimation.

Fungal contamination of food with yeast and moulds is associated with major economic losses due to spoilage and also poses health risks in the form of mycotoxin production. The strain Pantoea agglomerans APC 4211 isolated from leaves of Ilex aquifolium (holly tree) has broad spectrum antifungal activity against a variety of food spoilage fungi. Genomic analysis of the strain confirmed the presence of biosynthetic gene clusters potentially encoding for the enzymatic machinery required for the production of the antifungal lipopeptide herbicolin A. Matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) analysis of the cell-free supernatant (CFS) confirmed the presence of molecular masses corresponding to herbicolin A (1300.8 Da), and herbicolin B (1138 Da). Purified herbicolin A has desirable properties for biotechnological applications, including potent antifungal activity against a range of spoilage fungi, thermal stability and resistance to proteases. Herbicolin A has low cytotoxicity against epithelial cell lines and has minimum inhibitory concentrations (MICs) lower than those of some commercial antifungal drugs (0.2 - 2.5 {micro}g/ml). In a model dairy system (10% skim milk), herbicolin A demonstrated excellent solubility and stability, effectively eliminating Aspergillus niger and Penicillium notatum at a concentration of 5 {micro}g/mL. In conclusion, herbicolin A is a potent, naturally occurring antifungal agent with the potential to be applied as a biopreservative in food systems, providing a safe, clean-label, and efficient compound for synthetic preservatives replacement. HighlightsO_LIHerbicolin A has a strong potential as a natural preservative for food protection C_LIO_LIHerbicolin A shows lower MICs than several antifungal agents C_LIO_LIHerbicolin A is stable under heat and resistant to proteolytic degradation C_LIO_LIHerbicolin A has strong solubility and stability in a model dairy system C_LIO_LIHerbicolin A indicates low cytotoxicity against epithelial cell lines C_LI Data summaryThe authors confirm all supporting data, code and protocols have been provided within the article or through supplementary data files.

Adipogenesis is the process of adipose-derived stem cells (ADSCs) responding to extracellular signals from the stem cell niche to differentiate into adipocytes (fat cells) and may be studied in vitro using a cocktail of chemicals that promote adipogenic differentiation to produce differentiated ADSCs (dADSCs). The global membrane N- and O-glycosylation changes of this process have been previously analysed and compared to native adipocytes as a benchmark for a true adipocyte profile, and revealed that bisecting GlcNAc type N-glycans are characteristic of adipogenesis. As stem cell differentiation has been widely reported to result in cellular protein changes, the same cells (ADSCs, dADSCs and mature adipocytes) were characterised for their membrane proteome here using label-free quantitative shotgun proteomics analysis. The membrane proteome displayed more differences in protein numbers between the cell types compared to the previously reported N-glycome which had shown high identical glycomes between stem cells and in vitro dADSCs, suggesting that the proteome is more dynamic during in vitro adipogenesis. Following the global shotgun proteomics analysis, a more targeted approach of carrying out proteomic analysis of de-N-glycosylated peptides of gel-separated proteins unearthed new glycoproteins not detected in the shotgun proteomic analysis. This approach identified the adipogenic marker, CD36, to be under-represented in the shotgun proteome analysis, but as the dominant (glyco)protein in the adipocyte membrane proteome that was also up-regulated at the mRNA transcript level in both the in vitro differentiated ADSCs (7.1-fold increase) and mature adipocytes (102.9-fold increase). A comparison of CD36 sequence coverage in the global shotgun analysis with the de-N-glycosylated CD36 revealed a 41% increase when N-glycans were removed prior to trypsin digestion, explaining its observed increased abundance and highlights the crucial need for de-N-glycosylation of proteins in proteomics experiments for increased identification of glycoproteins. The systems glycobiology approach by the integration of previously reported glycomics data and the proteomics and transcriptomics analyses in this work extended the investigation of membrane protein glycosylation changes in adipose-derived stem cell differentiation. The work provides a framework for future glycoproteomics-based investigations into the differentiation of stem cells into adipocytes, and will allow their related pathologies and potential therapeutic applications to be discovered. GRAPHICAL ABSTRACT O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=121 SRC="FIGDIR/small/722121v1_ufig1.gif" ALT="Figure 1"> View larger version (44K): org.highwire.dtl.DTLVardef@189a786org.highwire.dtl.DTLVardef@5563b8org.highwire.dtl.DTLVardef@5cb5borg.highwire.dtl.DTLVardef@69e11f_HPS_FORMAT_FIGEXP M_FIG C_FIG

Mushroom production generates large amounts of by-products, particularly stipes, which can represent up to half of the fruiting body biomass. Due to their similar composition to mushroom caps, these residues represent a promising substrate for the development of value-added foods. In this study, oyster mushroom stipes were used as a substrate for solid-state fermentation (SSF) with a Neurospora crassa strain isolated in Albacete to produce a novel meat analogue inspired by the oncom. Fermentation generated a cohesive matrix bound by hyphae that adopted the shape of the mold and exhibited a meat-like color, although with a softer texture. Nutritional analysis revealed a product with relatively low protein content but a complete amino acid profile, enriched in dietary fiber and containing unsaturated fatty acids. These results demonstrate that SSF with N. crassa provides a strategy to upcycle oyster mushroom by-products into fiber-rich meat analogues with potential applications in sustainable food systems.

1.BackgroundManihot esculenta (Cassava) is a vital staple in Sub-Saharan Africa, yet its high levels of cyanogenic glycosides and anti-nutrients pose health risks. While boiling is common, its holistic impact on the nutritional biochemistry and antioxidant profile of the "Farmers Pride" (IBA 961632) variety remains under-characterized. This study evaluated the sequential impact of food processing -boiling and multi-stage fermentation -on cassavas toxicological and bioactive profiles. MethodsFresh tubers were boiled for 10 minutes and fermented for 24, 48, and 72 hours. Proximate composition, vitamins, and anti-nutritional factors (cyanide, oxalate, phytate) were quantified. Linamarase activity and total phenolic and flavonoid contents were measured to assess enzymatic detoxification and phytotherapeutic potential. ResultsBoiling concentrated carbohydrates but created a "nutrient void," leaching 93% of Vitamin C. However, fermentation acted as a biochemical refinery; by 72 hours, total cyanide plummeted from 98.15 to 0.54 mg/100g, meeting WHO safety standards. Concurrently, fermentation triggered a resurgence in bioactives, significantly increasing phenolic and flavonoid levels. ConclusionBoiling alone is insufficient for detoxification. Sequential fermentation beyond 48 hours is essential to "rescue" antioxidant potential and ensure safety. The 72-hour fermented tuber represents an optimized bioactive food vehicle for managing oxidative stress-related pathologies like prostatic hyperplasia

The increasing prevalence of antifungal resistance among clinically relevant pathogens such as Candida albicans and Aspergillus fumigatus necessitates the exploration of novel bioactive compounds from sustainable sources. Mushrooms represent promising reservoirs of bioactive metabolites; however, the influence of cultivation substrates on their antifungal potential remains underexplored, particularly in tropical systems. This study investigated the antifungal and bioactive properties of Pleurotus ostreatus cultivated on three agro-waste substrates (Gmelina sawdust, oil palm fruit pressed fiber, and cassava peels) in Nigeria. Molecular identification was performed using ITS, LSU, and RPB2 markers to confirm species identity. Extracts were evaluated for antimicrobial activity against clinically relevant pathogens, including Candida albicans, and Aspergillus fumigatus alongside antioxidant potential. Results demonstrated that substrate type significantly influenced bioactivity, with mushroom extracts exhibiting notable antifungal activity against C. albicans, A. fumigatus and antibacterial effects against selected pathogens. Molecular profiling confirmed accurate species identification, supporting the reliability of downstream analyses. These findings highlight agro-waste-cultivated P. ostreatus as a promising source of antifungal agents and underscore the role of substrate-driven metabolic variation in shaping bioactive potential. Future integration of metabolomics and genome-informed approaches will enable the identification of underlying bioactive compounds and their mechanisms of action.