Food Research International

Texture is one of the major barriers to acceptance of sustainable protein products, yet the relationship between instrumental texture and consumer perception remains poorly understood. Here we combined consumer sensory evaluation and texture profile analysis to identify the factors that drive burger acceptance across blended, animal-based, and plant-based formulations. A total of 472 diners evaluated beef-mushroom (n = 171), turkey (n = 100), bean (n = 100), and pea (n = 101) burgers served in Stanford University dining halls, while texture profile analysis quantified physical texture (n = 10 per product). The beef-mushroom burger achieved the highest ratings for meatiness (77.0/100), tastiness (69.4/100), and moistness (61.8/100), and 78% of consumers rated its moistness as just-about-right. Although the pea burger exhibited mechanical properties similar to the beef-mushroom burger, including indistinguishable cohesiveness values (0.53 vs. 0.53), it received substantially lower ratings for meatiness (56.1 vs. 77.0), indicating that mechanical similarity alone does not ensure consumer acceptance. Across products, moistness emerged as the primary sensory limitation, with 58% of turkey consumers and 46% of bean consumers reporting insufficient moisture. Cohesiveness showed the strongest association with perceived meatiness (r = 0.82). These findings demonstrate that successful burger reformulation requires more than mechanical matching; products must reproduce the moisture, flavor, and eating experience associated with meat. Blended burgers may represent the most practical near-term strategy for reducing meat consumption without compromising eating quality.

Dairy-free foods must reproduce diverse functions of dairy, from foam stabilization in a latte to acid-gel structure in yogurt and melt-stretch behavior in mozzarella. Public consumer benchmarks rarely compare these categories under a common protocol. Here we analyze data from the NECTAR Taste of the Industry 2026 study, a blinded, randomized, in-person evaluation of commercial dairy-free products and dairy benchmarks. The full study included 2,183 consumers and 112 products across ten categories, with 3,220 product evaluations and 79,027 recorded survey responses, including 35,762 product-linked responses. The ten categories included barista milk, butter, cheddar, cream cheese, creamer, ice cream, fluid milk, mozzarella, sour cream, and Greek style yogurt. Within each category, we compare a dairy benchmark with the dairy-free product selected post hoc as the category leader. Participants rated overall liking, flavor, texture and mouthfeel, appearance, similarity to dairy, and purchase intent on seven-point scales and completed check-all-that-apply questions. In exploratory category-specific equivalence tests using a chosen margin of {+/-}0.05 points, barista milk, creamer, and fluid milk meet this margin. Mozzarella has the largest paired deficit of -1.46 points (unadjusted, p < 0.001), followed by Greek style yogurt and butter; all three remain significant after Holm correction across the ten primary comparisons. Descriptive penalty analysis associates off-flavor, artificial or chemical notes, stale or cardboard notes, bitter taste, and lingering aftertaste with the largest reductions in liking. Together, these results establish the first open sensory benchmark for dairy and dairy-free products, demonstrate that sensory parity is already achievable in several beverage categories, and identify the product categories and sensory attributes that offer the greatest opportunities for future innovation.

Plant-based seafood alternatives could reduce pressure on marine ecosystems, yet texture gaps between plant-based and conventional products limit consumer adoption. This study compared the textural properties and consumer acceptance of plant-based and conventional breaded shrimp to evaluate whether instrumental texture differences predict sensory differences. Texture Profile Analysis (TPA) was performed on four breaded shrimp products (n = 14-15 replicates per product), and consumer sensory evaluation (n = 107) used a within-subjects counterbalanced design assessing hedonic ratings, Just-About-Right attributes, Check-All-That-Apply descriptors, and purchase intent. TPA revealed that plant-based shrimp exhibited significantly higher hardness (14.9 {+/-} 1.0 N vs. 9.6 {+/-} 2.8 N), stiffness (592 {+/-} 40 kPa vs. 382 {+/-} 113 kPa), and chewiness (10.5 {+/-} 0.8 N vs. 2.5 {+/-} 1.1 N) compared to conventional shrimp (all p < 0.0001). However, consumer sensory evaluation revealed no significant differences between products for any hedonic attribute, JAR rating, CATA descriptor, or purchase intent (all p > 0.05 after FDR correction). Despite 1.6-fold greater hardness and 4.2-fold greater chewiness, plant-based breaded shrimp received comparable hedonic ratings to conventional shrimp, suggesting that the breaded format masks mechanical texture differences. Achieving TPA parity may not be necessary for consumer acceptance in breaded seafood applications. HighlightsO_LIPlant-based shrimp is 1.6x harder and 4.2x chewier than conventional C_LIO_LIConsumers reported no significant sensory differences between products C_LIO_LIBreaded format masks instrumental texture differences C_LIO_LITPA parity may not be required for consumer acceptance C_LI

Child-targeted marketing on packaged foods can shape children's food preferences and parents' purchasing decisions, yet many products with child-targeted marketing are ultra-processed foods (UPFs) and contain cosmetic additives such as food colorings, which have raised concerns about adverse effects on children's health and behavior. This mixed-methods study examined the prevalence of food colorings in child-directed UPFs and explored parents' perceptions and knowledge of these additives in beverages commonly consumed by children. Quantitative data were obtained from the Mintel Global New Products Database to identify child-directed products launched in Brazil between 2018 and 2021, measured as having at least one child-targeted marketing strategy in the food package, and whether they contained food colorings. Qualitative data came from seven focus groups with parents of children aged 2-5 and 6-11 years in Brazil, alongside a brief survey assessing participants' ability to identify food colorings on product labels. Among 5,078 UPFs launched during the study period, 23.0% contained child-targeted marketing, and 40.3% of these had food colorings. The highest prevalence was observed in carbonated beverages, candies, and ice creams, in which more than half of products contained food colorings. Parents generally understood that food colorings are used to make products more attractive to children and associated them with potential health risks, but reported difficulties avoiding them. These findings highlight the widespread presence of food colorings in child-targeted UPFs in Brazil and underscore the need for stronger regulatory measures to restrict the use of food colorings and improve labelling on food packages.

Background: Despite growing evidence that personalised nutrition (PN) can improve dietary behaviour and health outcomes, the implementation of PN food services in real-world settings remains largely unexplored. This study evaluated the feasibility of a comprehensive PN service for delivering personalised nutrition products (PNPs) in a military setting and assessed consumer acceptance following repeated consumption. Methods: A complete PN service was developed to design, produce, and distribute personalised nutrition products (PNPs). Twenty-five participants from the Royal Netherlands Army took part in a feasibility study, using a single-cohort pre-test post-test design. Each participant consumed a PNP on 10 consecutive days during a two-week combat training exercise. Product liking was assessed through daily questionnaires, while broader user experiences were assessed at baseline (t=0), one week follow-up (t=1) and two-week endline (t=2). Results: The PN service was succesfully implemented during a real-life military training exercise. In total, 229 PNPs were produced and distributed. Participants evaluated all aspects of the PN service from just below neutral to slightly positive (3.4 to 5.0 on 7 point scales). Across the different product combinations, mean overall liking and all sensory attributes were slightly positive (5.7 to 6.1 on 9 point scales). Overall liking did not change over time (F (9,194) = 1.242, p=0.27). Attitudes toward a PNP service in the army decreased over time, but remained just-above neutral at study end. Conclusions: This study demonstrates the feasibility of a personalised nutrition service in a military setting. Both the service and PNPs received modestly positive evaluations, while repeated exposure did not change overall liking of the products. Although further optimisation of the service is warranted, these findings support the potential for broader implementation of PN services in military and other high performance environments.

Romanian bors, a traditional fermented wheat bran beverage, is produced through spontaneous fermentation and represents a complex microbial ecosystem. Despite its cultural importance and presumed health benefits, its microbial ecology and functional potential remain poorly characterized. The present study aimed to elucidate the microbial community structure of bors and link it to functional traits relevant to fermentation performance and food functionality by integrating culture-independent sequencing with culture-dependent isolation and functional characterization. A total of 32 bors samples (12 commercial and 20 homemade) were analyzed. Amplicon-based sequencing revealed a microbiome dominated by lactic acid bacteria (LAB), with lactobacilli accounting for the majority of the bacterial communities and Lactobacillus amylolyticus being identified as the most prevalent and abundant species. The yeast communities were mainly composed of fermentative taxa, including Pichia kudriavzevii and Kluyveromyces marxianus. Lactobacillus amylolyticus and P. kudriavzevii were also the most frequently isolated species among bacteria and yeasts, respectively. These results highlighted a strong adaptation of the microbial isolates to starch-rich cereal substrates and underscored the central role of these microorganisms in wheat bran fermentation for bors production. Whereas the sequencing-based analyses showed no significant differences in overall diversity between the commercial and homemade bors samples, the cultivation-based results indicated a higher bacterial richness in the commercial products. Notably, the culture-dependent method captured substantially fewer taxa, highlighting the complementary nature of the two approaches. Of a total of 101 bacterial strains (88 LAB and 13 acetic acid bacteria) isolated, many exhibited rapid growth and strong acidification capacity, reaching pH values below 4.5 within 12 h. A functional screening revealed that 21 % of these strains displayed -amylase activity, 65 % phytase activity, and 50 % {beta}-glucosidase activity, highlighting their capacity to metabolize cereal substrates and enhance the nutrient availability of bors. All strains showed antibacterial activity against at least one indicator bacterium tested, with a universal inhibition of Listeria monocytogenes. Overall, Romanian bors harbored a lactic acid bacteria-dominated core microbiome with a significant functional diversity. These findings underscored its potential as a rich source of functional and technologically important strains for application in starter and protective culture development.

Traditional Mongolian fermented foods have been extensively utilized for dietary regulation and the promotion of gastrointestinal health. However, spontaneous fermentation remains inherently unpredictable, leading to significant variations in microbial community dynamics, metabolite accumulation, and the consistency and quality of the final product. Drawing on the traditional preparation of Mongolian acidic foods, this study established a controlled production strategy for whole-wheat probiotic fermented soup (WWPFS) by combining enzymatic pretreatment with probiotic-directed fermentation. Physicochemical characterization, 16S rRNA gene-based microbial community profiling, LC-MS/MS-based untargeted metabolomics, safety evaluation, and an Escherichia coli-induced gut microbiota dysbiosis model were employed to optimize and comprehensively characterize the fermentation process of WWPFS. The optimized process established a reproducible fermentation system consistently dominated by Lactobacillus and Bacillus across independent fermentation batches. Compared with traditional spontaneous fermentation, probiotic-directed fermentation remodeled the physicochemical properties of the whole-wheat matrix, including carbon, nitrogen, phosphorus, sulfur, and mineral composition, and facilitated the accumulation of putatively annotated LC-MS/MS features, including DL-lactate, 1,4-D-xylobiose, diacetyl, and phenyllactic-acid-related features derivatives. Acute oral and 28-day repeated-dose toxicity evaluations showed no treatment-related adverse effects within the tested dose range and study duration. In the Escherichia coli-induced gut microbiota dysbiosis mouse model, microbial richness, diversity, and community structure differed among the experimental groups, and both low- and high-dose WWPFS groups showed significant shifts in overall gut microbial community composition relative to the model group after multiple-testing correction, together with directional recovery of selected model-responsive bacterial genera. Cross-system integration identified coordinated response patterns between fermentation-derived metabolite features and model-responsive gut bacterial taxa, supporting a potential metabolite-microbiota link in WWPFS-mediated gut microbiota modulation. In summary, probiotic-directed fermentation improved the controllability of the traditional Mongolian fermented food production process, reshaped its metabolic profile, and enhanced its potential to modulate the gut microbiota. These findings provide experimental evidence supporting the modernization of traditional Mongolian fermented foods and the development of probiotic-based functional foods.

The development of cost-effective, serum-free media is critical for scalable cultivated meat production. This study used high-throughput screening through a Design of Experiments (DoE) approach to develop an animal-free, serum-free medium (MMM1) specifically for the C2C12 murine myoblasts model cell line with applicability in cultivated meat research including for pet food. Low cost, food-grade inputs such as methylcellulose and spirulina extract resulted in significant cell growth improvements. The optimised MMM1 formulation containing low cost, food-grade inputs, achieved cumulative population doublings comparable to 10% (v/v) fetal bovine serum over four consecutive passages. Furthermore, MMM1 supported scalable cell expansion on commercially available dextran-based microcarriers (Cytodex-3) in both static and agitated conditions in spinner flasks, matching growth rates of serum-based controls. Finally, transitioning to a food-grade DMEM/F12 basal medium maintained cell proliferation equivalent to the pharmaceutical-grade DMEM/F12, but at a significantly lower cost, thus offering a viable strategy to substantially reduce biomanufacturing costs which is a critical challenge in cultivated meat production.

In many tropical countries, fermentation of palm sap into palm wine is an important fermented beverage contributing to local economies, tradition, and culture. Traditionally made in villages and families, palm sap is not inoculated with starter cultures and fermentation commences spontaneously. It is therefore possible that fermentation is influenced by multiple ecological factors, which affect microbial dynamics and thus flavour outcomes. Here, we studied microbial communities during fermentation of palm sap from three different palm tree species (palmyra, coconut, and sugar palm) on the island of Bali, Indonesia in both the wet and dry seasons. Our results suggest that season of collection has a strong influence on microbial dynamics and succession, and these changes positively correlate to metabolite concentration. The change of the season from the dry to wet season led to the loss of microbial diversity with lower richness in the dry season. The dominance of Saccharomyces cerevisiae was not affected by season and fermentation time and was dominant in all samples. Potential spoilage species, such as Candida tropicalis were negatively correlated to ester production and more abundant in the dry season. As microbial species varied in incidence and thus biochemical activity, the chemical groups of esters from their metabolism related to the change of season and fermentation time, while volatile compounds and small molecules were highly discriminated by season in the resultant wines. Ethyl octanoate was consistently different across all variables through comparison by three-way ANOVA and is proposed as a biomarker of seasonal variation in palm sap fermentation. These findings improve our understanding of microbial dynamics in palm sap fermentation, revealing flavour differentiation within season and suggests that strategies for microbial management, product development and quality assurance will elevate this traditional product into the future.

This study investigates electro-fermentation candida Tropicalis SY005 to address fermentation kinetics limitation during grape must fermentation. In comparison with non-stimulated control sample, EF substantially enhanced sugar depletion, TSS drop by day 3 and generated a strongly reduced state (ORP -100 to -143mV). The oxidation-reduction shift enhanced cellular NAD+ regeneration, reducing total fermentation duration from 264 h to 72 h. GC-MS analysis showed pronounced major characteristic volatile compound confirming substantial metabolic pathway shifts in flavor of glycolytic flux. Moreover moderate electric field promoted cellular membrane electropermeabilization substantially promoting bioactive extraction.

Food production is a significant contributor to global greenhouse gas emissions and deforestation, exacerbated by substantial food waste. Converting food waste into yeast protein offers a sustainable solution to enhance food security and contribute to a circular economy. However, due to the diverse and variable nature of food waste substrates, numerous experimental trials are required to optimise the preprocessing steps, yeast strain selection, nutrient addition, and fermentation conditions. This study presents a hybrid modelling approach where data-driven machine learning is used to predict microbial growth kinetics from process parameters. The hybrid model was trained on a comprehensive dataset consisting of 963 fermentation experiments from 55 publications, enabling transfer learning across 46 yeast strains and 79 food waste substrates. The hybrid modelling method was integrated with Bayesian optimisation, a sequential strategy to optimise expensive-to-evaluate functions, to efficiently maximise yeast biomass growth from different food waste substrates. The utility of the hybrid model was evaluated using five test datasets selected from previous literature and was shown to facilitate an average reduction of 66% in the number of experimental trials required to identify optimal fermentation conditions compared to without using the hybrid model. This proved that the transfer of knowledge between yeast strains and food wastes improved the optimisation efficiency of real, previously published datasets compared to traditional optimisation methods. The novelty and contributions of this study include the collation of the extensive dataset, provided as supplementary material; and the demonstration that transfer learning by training the hybrid model on this heterogeneous dataset can improve the optimisation efficiency for yeast biomass growth on new strains and substrates.

The aim of this study was to evaluate the impact of two sustainable dietary protein sources on the structure and composition of the gut microbiota in European sea bass (Dicentrarchus labrax) juveniles. These protein sources were incorporated to the aquafeeds containing (a) Lupinus albus meal, treated with either exogenous enzymes (Solid state hydrolysis-SSH) or fermented with Saccharomyces cerevisiae (Solid state fermentation, SSF) and (b) Lagocephalus sceleratus meal. In the first case (a), the control aquafeed simulated a standard commercial diet, containing soybean meal whereas in the rest of the diets soybean meal was partially or totally replaced by hydrolysed or fermented Lupin meal. In the second case (b) the fish were fed Lagocephalus sceleratus unprocessed fishmeal as well as treated at different temperatures to deactivate tetrodotoxin (TTX). A control diet with 30% commercial fish meal was also fed as a reference diet. Both diets in all inclusion levels did not cause any significant gut microbiota change, suggesting their neutral role in this aspect. However, the gut bacterial communities of the fish fed with 12.5% lupin meal inclusion, had increased amino acid biosynthetic pathways suggesting a beneficial effect.

Global demand for platform chemicals and biomaterials urges us to seek sustainable strategies along with waste valorization to produce lactic acid (LA) sustainably. The study has designed a one-pot fermentation strategy by employing in-house produced ligninolytic and saccharifying enzymes on rice straw along with a consortium of hexose and pentose sugar co-fermenting microorganisms. Biological pretreatment with in-house ligninolytic enzyme was selected for the one-pot strategy from a comparison study of chemical and enzymatic pretreatment of rice straw. In this study, simultaneous pretreatment and saccharification of rice straw followed by LA fermentation by Lactobacillus casei- Lactobacillus rhamnosus system (35.58{+/-}0.29 g/L) was found out to be more efficient than Lactobacillus casei-Lactobacillus pentosus system (29.80{+/-}0.92 g/L). Thus, the L. casei- L. rhamnosus system (CR system) was selected and was further statistically optimized by response surface methodology (RSM) to yield 64.96 g/L of LA. The fermentation broth was decolorized and purified by ion exchange chromatography to yield 85.56% pure LA with 84.95% optical purity. The one-pot fermentation strategy has reduced the number of unit operations involved to synthesize LA from rice straw without compromising the yield and purity through a greener route. The use of in-house enzymes and consortium of lactic acid producing bacteria in one-pot presents a strategic approach to sustainable LA production. The biological enroute and the minimum use of chemicals during upstream, fermentation, and downstream processing adds to the carbon credit of the process. HighlightsO_LILactic acid was produced from rice straw using one-pot co-fermentation strategy C_LIO_LIUpstream processing employed in-house enzymes from fungal solid-state fermentation C_LIO_LIThe process addresses the underutilization of pentose sugars after saccharification C_LIO_LIA consortium LAB produced 64.96 g/L LA with 0.855 g/L.h productivity C_LIO_LIDownstream processing yielded LA with 85.56% purity and 84.95% optical purity C_LI

Biopreservatives including nisin and its derivatives are becoming more desirable in the food processing industry because of the growing demand for naturally preserved and minimally processed foods free from artificial preservatives. However, ensuring microbiological safety while meeting these consumer preferences remains a major challenge. This has necessitated the continuous investigation of potential new antimicrobial agents produced by naturally occurring microorganisms. Hence, this study explored the synthesis, characterisation, and optimisation of a bacteriocinogenic lactic acid bacterium and its antimicrobial product, possibly novel bacteriocin (Nisin 2A) from Lactococcus lactis isolated from commercial brined cheese. The isolation was achieved by screening for wild-type bacteriocin-producing lactic acid bacteria from dairy products using MRS media. Screening was performed using antagonism assays, yielding five producer organisms. Of these, the isolate whose metabolites exhibited the most potent antimicrobial activity was identified as Lactococcus lactis, which synthesised an active antimicrobial peptide designated as Nisin 2A, with a molecular mass of approximately 3.3 kDa as determined by UHPLC-MS and SDS-PAGE. Production of Nisin 2A was scaled up through fed-batch fermentation of Lactococcus lactis in modified MRS broth following process optimisation using a Plackett-Burman experimental design and purified by ammonium sulphate precipitation and solid-phase extraction (SPE). Furthermore, the antimicrobial potential of the bacteriocin was evaluated by the agar well diffusion assay and quantified using the tube dilution method. The purified peptide demonstrated broad-spectrum antimicrobial activity, particularly against the test Gram-positive bacteria Bacillus cereus and retained its bioactivity across a wide pH range (3-9) and high thermal conditions (up to 100 {degrees}C). Furthermore, it had high sensitivity to proteolytic enzymes (Proteinase K and Trypsin). Notably, the peptide was thermostable and retained up to 90% of its initial activity after thermal treatment and maintained consistent inhibitory performance after extended storage. These findings highlight the potential application of Nisin 2A as a natural biopreservative in food systems.

Protein engineering and precision fermentation provide an opportunity to increase the value of food proteins by improving their solubility, stability, functionality, or nutritional composition. Here, we use {beta}-lactoglobulin ({beta}LG) as a model protein to investigate how state-of-the-art computational protein design approaches affect these properties. First, the deep learning-based design tool ProteinMPNN was used to alter up to 20% of {beta}LG residues for increased stability. Second, the physics-based modeling platform PyRosetta was used to find positions in {beta}LG accommodating increased branched-chain amino acid (BCAA) content and up to 10 residues were simultaneously exchanged. Experimental characterisation of ProteinMPNN and stabilised BCAA-enriched variants showed similar secondary structure and oligomeric state as native {beta}LG. ProteinMPNN variants gave increased titers and increased thermal stability up to 15 {degrees}C, and this correlated with changes in the rate of surface pressure in droplet tensiometry. Stabilized BCAA-enriched mutants had altered acid solubility. Correlations between computationally derived biophysical metrics and experimental properties are presented and suggest some predictive power for surface hydrophobicity on protein yield.

The growing demand for sustainable aquafeeds has intensified interest in alternative protein ingredients capable of reducing reliance on fishmeal without compromising fish performance. Here, we evaluated microbial community-based single-cell protein (SCP) as a fishmeal substitute in juvenile Asian seabass (Lates calcarifer) diets in two independent feeding trials of juvenile fish conducted over 49 and 56 days, respectively and compared them to a previous study that lasted 24 days. SCP was produced from nutrient-rich soybean-processing side streams by microbial communities in fermenters and incorporated into experimental diets at inclusion levels ranging from 10% to 100% fishmeal replacement. In the 24-day trial, a diet containing 50% fishmeal replacement with lab-scale produced SCP achieved 100% survival and a feed conversion ratio (FCR), specific growth rate (SGR), and weight gain comparable to the fishmeal control diet. In the 49-day trial using pilot-scale produced SCP, a 50% fishmeal replacement also maintained an FCR and feed intake comparable to the control, whereas complete replacement reduced feed intake and growth performance. In a 56-day pilot-scale trial that used 500-L fish tanks, diets containing up to 50% fishmeal replacement maintained comparable survival, weight gain, and SGR, although moderately higher FCR values were observed at higher SCP inclusion levels. Proximate composition and essential amino acid profiles of fish fed control or SCP-containing diets were comparable. Genome-resolved metagenomic analyses revealed diverse microbial taxa associated with the SCP. Collectively, these findings support microbial community-based SCP as a scalable and reproducible alternative protein platform for aquaculture feeds across independent trials and production scales.

Nisin is a promising antimicrobial peptide widely used in food preservation due to its efficacy against Gram-positive spoilage and pathogenic bacteria. Although Nisin is increasingly applied in the food sector, the biopeptide suffers from instability within food matrixes and can rapidly lose its antimicrobial potential following interaction with food biomolecules. Thus, it is necessary to investigate approaches that can be employed to extend the stability and activity of Nisin. Hence, the aim of this study was to develop and characterise a chitosan-alginate polyelectrolyte microencapsulation system capable of enhancing Nisin stability while retaining antimicrobial activity. The microencapsulation of Nisin was achieved by pre-gelation of alginate using calcium chloride and subsequent direct electrostatic interaction between cationic Nisin and chitosan with pre-gelled anionic alginate at pH 5.0. Following microcapsule formation, physicochemical and structural characterisation was performed using Zeta potential determination and measurement of the polydispersity index (PDI) via dynamic light scattering. SEM micrographs were used to confirm morphology, while Fourier-transform infrared (FTIR) spectroscopy and high-performance liquid chromatography (HPLC) were utilised to assess chemical integrity and functional group preservation of encapsulated Nisin. Following this, stable microcapsules with diameters ranging from 150-200 nm and smooth surface morphology were obtained. Microcapsule formation was strongly influenced by formulation parameters, particularly pH, calcium ion concentration, and chitosan content, with deviations from optimal acidic conditions (< pH 5.0) resulting in aggregation, increased polydispersity, and reduced encapsulation efficiency. The microcapsules were monodispersed (PDI {approx} 0.30) and electrostatically stable, exhibiting a Zeta potential of approximately +36 mV. These microcapsules remained stable over a prolonged storage period of 21 days under refrigerated conditions while retaining antimicrobial activity against Bacillus cereus. Encapsulation efficiency reached approximately 65%, confirming effective retention of Nisin within the polymer matrix. Overall, the findings demonstrate that chitosan-alginate ionic gelation is a non-denaturing and effective encapsulation strategy for extending the functional stability of Nisin. These microcapsules show strong potential as natural antimicrobial delivery systems for food and beverage applications, particularly in acidic food matrices, with implications for improved food safety and shelf-life extension.

Lavandula x intermedia (lavandin) is an economically important hybrid valued for its high essential oil yield; however, studies linking solvent polarity to its bioactivity and phenolic composition remain limited. This study evaluated the effects of nine extraction solvents on the antibacterial and antioxidant activities of L. x intermedia, determined total phenolic content (TPC), and examined the relationship between chemical composition and biological activity. Aerial parts were extracted by maceration. Antibacterial activity was assessed using the broth microdilution method against four bacterial strains, while antioxidant capacity was measured by the DPPH assay. TPC was determined using the Folin-Ciocalteu method, and phenolic compounds were analyzed via LC-MS/MS. Results showed that solvent polarity significantly influenced bioactivity. Diethyl ether extracts exhibited the highest TPC (267.65 mg GAE/g), strongest antioxidant activity (IC50: 72.26 {micro}g/mL), and notable antibacterial effects (MIC: 125 {micro}g/mL), especially against Gram-positive bacteria. A strong positive correlation (r = 0.887) was observed between phenolic content and antimicrobial activity. LC-MS/MS identified key compounds, including fumaric acid, resveratrol, and hydroxycinnamic acid. Overall, moderate-polarity solvents such as diethyl ether and methanol were most effective, highlighting L. x intermedia as a promising natural source for pharmaceutical and nutraceutical applications.

"Lactic acid bacteria (LAB) are one of the dominant groups of bacteria in the palm sap (Arenga pinnata) microbiome. Previous research in the sago palm sap production centers of Tomohon City (Kayawu, Pinaras, and Lahendong) has successfully identified various LAB species, including Lactobacillus casei, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus buchneri, Leuconostoc mesenteroides, and Leuconostoc sp. This study aims to identify LAB species in sago palm sap from a new location, namely the Wawo Plantation in Tomohon, and to evaluate their potential as natural antibacterial agents. Through 16S rDNA gene sequencing analysis, the isolates obtained were identified as belonging to the newly described genera Lacticaseibacillus and Lactiplantibacillus. Four promising isolates Lactiplantibacillus fabifermentans A1.4, Lacticaseibacillus casei B1.5, Lacticaseibacillus paracasei B1.6, and Lacticaseibacillus paracasei B3.5 were tested for their inhibitory activity against the enteric pathogens Salmonella sp. and Escherichia coli using the well diffusion method. The results showed that all isolates exhibited a strong spectrum of pathogen inhibition. The highest inhibitory activity against Salmonella sp. was demonstrated by the L. paracasei B1.6 isolate, with an inhibition zone of 21.25 mm, while optimal inhibition against E. coli was achieved by L. casei B1.5 at 11.0 mm. These findings confirm that the local BAL strain from Tomohon palm sap has great potential for large-scale development as a biopreservative in the food industry and as a functional probiotic agent"

Globally, 75% of adolescents do not meet recommendations for fruits and vegetables (F&V) consumption. This study investigated drivers of F&V choices among adolescents in Benin and identified barriers and facilitators to modifying F&V consumption. We conducted 16 focus group discussions (FGDs) with 126 adolescents and 5 semi-structured school observations in December 2024. FGDs were purposively chosen to explore variation by region (north/south), school location (urban/rural), adolescent age (12 to 15 years/16-18 years) and gender (boys/girls). Inductive and deductive thematic content analysis was performed using Atlas.ti. Findings showed that adolescents perceived a healthy diet as one composed of meals providing nutrients and strength, and including F&V. At home, adolescents mentioned eating staples and other vegetables more than other food groups. The foods adolescents reported typically eating at school varied by age, gender, and location. The primary categories of factors that influenced adolescent F&V choices were: intrapersonal (knowledge related to healthy eating and the nutrition and health benefits of F&V, taste preferences, and health prioritisation), socio-cultural (family and peer influences), and food environment (low availability, low affordability, convenience, and desirability). DFC factors were consistent across adolescent age, gender, and location. Multiple, dynamic, and multilevel factors influence adolescent F&V choices. Interventions that simultaneously address multiple barriers and involve family and peers are likely to be more successful in promoting F&V consumption and healthy diets than interventions only addressing individual barriers.