The SFE and SCE extraction methods detected a total of 19 bioactive compounds, an amount significantly greater than the less than 12 bioactive compounds detected by the SXE method. The phenolic profile of date flesh extract was significantly influenced by both the date variety and the extraction method (p < 0.005). The application of date flesh extracts and varying storage times brought about discernible changes in yogurt's apparent viscosity, surface color, and bioactive properties, which were statistically significant (p < 0.005). Yogurt products incorporating date flesh extracts demonstrated a statistically significant (p < 0.005) rise in total phenolic content (TPC), DPPH antioxidant activity, viscosity, and redness (a*), along with a reduction in lightness (L*) and yellowness (b*). A significant (p < 0.005) increase in storage time led to a decline in pH, TPC, DPPH antiradical activity, bacterial counts, and L* and b* values, and a corresponding rise in acidity, syneresis, viscosity, and a* values, with limited exceptions. Date flesh extracts contribute to enhanced yogurt health, yet maintain sensory appeal, when refrigerated at 4°C.

Unlike heat-treated beef products, South African biltong, a type of air-dried beef, relies on a marinade solution, consisting of low-pH vinegar, approximately 2% salt, and spices/pepper, combined with drying at ambient temperatures and low humidity to achieve microbial reduction during its processing. Utilizing culture-dependent and culture-independent microbiome approaches, the microbial community's evolution was studied at each stage of the 8-day biltong drying process. Viable bacteria were recovered from every step of the biltong processing using a culture-dependent method relying on agar media. Bacterial identification was confirmed using the 16S rRNA PCR technique, subsequent sequencing, and a BLAST search within the NCBI nucleotide database. At three distinct stages of processing—post-marinade, day 4, and day 8—DNA was isolated from samples taken from the laboratory meat processing environment, including biltong marinade and beef samples. Samples (87 in total) from two separate biltong trials, utilizing beef from each of three distinct meat processing plants (n=six trials), underwent amplification, Illumina HiSeq sequencing, and detailed bioinformatic evaluation using a culture-independent method. Diverse bacterial populations observed on vacuum-packaged, chilled, raw beef, as revealed by both culture-dependent and independent methodologies, become less varied during the process of biltong creation. Processing resulted in the identification of Latilactobacillus sp., Lactococcus sp., and Carnobacterium sp. as the significant genera present. The persistent prevalence of these microorganisms is closely associated with the extensive cold-storage period of vacuum-packed beef, extending from packers to wholesalers and finally to end-users, coupled with psychrotroph proliferation (Latilactobacillus sp., Carnobacterium sp.) at refrigeration temperatures and their persistence during biltong processing (including Latilactobacillus sakei). These organisms, found on raw beef, multiply during storage, potentially 'front-loading' the raw beef with abundant non-pathogenic microorganisms before biltong processing begins. Earlier work using surrogate organisms in our study highlighted the resistance of Lactobacillus sakei to the biltong process, specifically showing a 2-log reduction, contrasting with the findings for Carnobacterium species. NHC In the process, a decrease of five orders of magnitude was observed; the recovery rate of psychrotrophs after the biltong curing procedure might vary, based on the pre-existing abundance of these bacteria on the raw beef. Psychrotrophic blooms in refrigerated raw beef can naturally suppress mesophilic foodborne pathogens. Further reductions in these pathogens occur during biltong processing, contributing to the safety of this air-dried beef.

Food items containing patulin, a mycotoxin, adversely affect food safety and human health. NHC Importantly, sensitive, selective, and reliable analytical methods for PAT detection are necessary for effective analysis. This study details the fabrication of a sensitive aptasensor employing a dual-signaling strategy, wherein a methylene-blue-labeled aptamer and ferrocene monocarboxylic acid in the electrolyte serve as dual signals for PAT monitoring. To amplify the signal in the aptasensor, a gold nanoparticle-black phosphorus heterostructure (AuNPs-BPNS) was synthesized to enhance its sensitivity. The developed aptasensor, using AuNPs-BPNS nanocomposites and the dual-signaling method, demonstrates good analytical performance in PAT detection across a wide linear range (0.1 nM to 1000 µM) and a low detection limit (0.043 nM). The aptasensor's effectiveness was confirmed through its use for the detection of real-world samples, such as apples, pears, and tomatoes. There is great expectation that BPNS-based nanomaterials will be crucial for creating novel aptasensors and could furnish a sensing platform for food safety monitoring.

Alfalfa (Medicago sativa) white protein concentrate offers a promising alternative to milk and egg proteins, given its functional attributes. Yet, it carries many undesirable flavors, thereby limiting the amount usable in a dish without jeopardizing its inherent taste quality. This study details a simple methodology for the extraction of white alfalfa protein concentrate, followed by supercritical CO2 treatment. From two concentrates, produced at laboratory and pilot scales, yields of 0.012 grams (lab) and 0.008 grams (pilot) of protein per gram of total protein introduced into the process were observed. The protein's solubility, when produced on a laboratory scale, was roughly 30%, while its solubility at the pilot scale was approximately 15%. The application of supercritical CO2 at 220 bar and 45°C for 75 minutes resulted in a reduction of off-flavors in the protein concentrate. Utilizing white alfalfa protein concentrate as a substitute for egg in chocolate muffins and egg white in meringues did not diminish the digestibility or alter the functionality under the given treatment.

Field trials, randomized and replicated, were established at two sites over two years to evaluate the growth and yield of five bread wheat and spelt cultivars, along with three emmer varieties. The use of 100 kg/ha and 200 kg/ha nitrogen fertilizer levels mimicked diverse farming practices, ranging from low-input to intensive systems. NHC A nutritional analysis was performed on wholemeal flours, seeking components that promote a healthy diet. The three cereal types' component ranges all overlapped, a result of genotype and environmental influences. Yet, measurable and statistically important contrasts were detected in the composition of some elements. It is noteworthy that emmer and spelt contained elevated levels of protein, iron, zinc, magnesium, choline, glycine betaine, as well as asparagine (a precursor to acrylamide) and raffinose. Bread wheat, in contrast to emmer and spelt, showed higher levels of the key fiber components, arabinoxylan (AX) and beta-glucan, with a more significant arabinoxylan content than spelt. Even though isolated compositional variances might propose effects on metabolic measures and well-being, the final effects will be determined by the consumed quantity and the totality of the dietary composition.

The use of ractopamine as a feed additive has sparked extensive discussion due to its heavy use, potentially resulting in harm to human neurological and physiological function. A rapid and effective method for the detection of ractopamine in food items is, accordingly, of substantial practical value. Electrochemical sensors, boasting low cost, a highly sensitive response, and simple operation, emerge as a promising technique for efficiently identifying food contaminants. An electrochemical sensor for ractopamine detection, employing Au nanoparticles functionalized covalent organic frameworks (AuNPs@COFs), was developed in this study. The AuNPs@COF nanocomposite was synthesized via an in situ reduction process and subsequently characterized using FTIR spectroscopy, transmission electron microscopy, and electrochemical techniques. Electrochemical methods were utilized to investigate the electrochemical sensing of ractopamine on a glassy carbon electrode modified with AuNPs and COF. The proposed sensor displayed superior sensitivity towards ractopamine, and it served to determine the presence of ractopamine in meat samples. The detection of ractopamine exhibited high sensitivity and dependable reliability, according to the results obtained using this method. The instrument's linear response was valid over the concentration range spanning 12 mol/L to 1600 mol/L, with the limit of detection established at 0.12 mol/L. AuNPs@COF nanocomposites are projected to be of great significance for food safety sensing applications, and their feasibility for other related fields warrants investigation.

Through the application of two distinct marinating techniques, namely the repeated heating method (RHM) and the vacuum pulse method (VPM), leisure dried tofu (LD-tofu) was developed. The quality attributes of LD-tofu and its marinade, in conjunction with their corresponding bacterial community development, were scrutinized. Marinating effectively dissolved the nutrients from LD-tofu into the marinade, contrasting with the considerably greater alteration in protein and moisture content of the RHM LD-tofu. The amplified duration of marinade recycling times produced a substantial rise in the springiness, chewiness, and hardness levels of VPM LD-tofu. Following the marinating procedure, the viable plate count (VPC) of the VPM LD-tofu experienced a reduction, falling from an initial 441 lg cfu/g to a range of 251-267 lg cfu/g, illustrating a substantial inhibitory effect. LD-tofu and marinade samples yielded 26, 167, and 356 distinct communities at the phylum, family, and genus taxonomic levels, respectively.