Correlation between Antimicrobial Activity Values and Total Phenolic Content/Antioxidant Activity in Rubus idaeus L.

Plant by-products, which are discarded into the environment, are rich in valuable compounds. The aim of this research was to determine the antibacterial activity of Rubus idaeus L. morphological parts and its correlation with total phenolic content and antioxidant activity. The authors also aimed to evaluate the plant's potential as added-value products. New aspects were revealed for further use and for making novel and natural products. The study's results indicated that raspberry leaves, inflorescences, and fruits could effectively combat three Gram-positive bacteria. According to the findings, among the various plant parts, root and seed extracts had the lowest antibacterial activity. Data revealed moderate, weak, or very weak correlation between the antimicrobial activity and phenolic content parameters. These findings underscore the viability of substituting synthetic antimicrobials with natural alternatives. The present study is significant for preparing novel products as antibacterials by appropriate and optimized processing using all raspberry morphological parts, and the research results show promising prospects for future purposeful utilisation of nature-based products. Raspberry plant parts can find applications in emerging fields that generate economic and environmental value.

Exploring the Antimicrobial Potential and Stability of Black Soldier Fly (Hermentia illucens) Larvae Fat for Enhanced Food Shelf-Life.

The larvae of the Black Soldier Fly (BSF, Hermetia illucens) have been introduced as one of the tools to create a circular economy model, which will be used in areas such as waste management and the treatment of industrial by-products to produce high-added-value food grade ingredients. The main aim of this research was to investigate the fat composition and antimicrobial activity against food pathogens and spoilers of Black Soldier Fly larvae. The research revealed that the Black Soldier Fly larvae fats are predominantly lauric fatty (40.93%), which are followed by palmitic, oleic, myristic, linolenic and palmitoleic fatty acids, accounting for 19.11, 17.34, 6.49, 8.79 and 3.89% of the fatty acid content, respectively. The investigation of the fats showed stability through a one-year monitoring period with no indication of chemical or microbiological spoilage. Different fat fractions were tested for antimicrobial activity, which showed efficiency against Candida albicans (the inhibition zone varied from 10.5 to 12.5 mm), Bacillus subtilis (from 12.5 to 16.5 mm), Staphylococcus aureus (12.5 mm) and Escherichia coli (10.0 mm). The inhibitory effect on Candida albicans was confirmed by shelf-life studies using larvae fat-based oleogel in a model food matrix. GraphPad Prism (ver. 8.0.1) was used for the statistical data processing. This research revealed the potential of Black Soldier Fly larvae fat as a very stable ingredient with promising antibacterial properties that can extend the product shelf-life in food matrixes even when used in relatively small amounts.

Strategy of Coniferous Needle Biorefinery into Value-Added Products to Implement Circular Bioeconomy Concepts in Forestry Side Stream Utilization.

Sustainable development goals require a reduction in the existing heavy reliance on fossil resources. Forestry can be considered a key resource for the bioeconomy, providing timber, energy, chemicals (including fine chemicals), and various other products. Besides the main product, timber, forestry generates significant amounts of different biomass side streams. Considering the unique and highly complex chemical composition of coniferous needle/greenery biomass, biorefinery strategies can be considered as prospective possibilities to address top segments of the bio-based value pyramid, addressing coniferous biomass side streams as a source of diverse chemical substances with applications as the replacement of fossil material-based chemicals, building blocks, food, and feed and applications as fine chemicals. This study reviews biorefinery methods for coniferous tree forestry biomass side streams, exploring the production of value-added products. Additionally, it discusses the potential for developing further biorefinery strategies to obtain products with enhanced value.

Exploring Causes and Potential Solutions for Food Waste among Young Consumers.

Young consumers are often described as innovative and concerned about the environment. However, their practices sometimes are not strong enough, which are described as the attitude-behavior gap and are seen in significant amounts of food waste. The objective of this study is to focus on food waste among young consumers in high-income countries and to outline the main determinants of food waste generation. Qualitative data gathered from nine focus groups in Lithuania, Finland and Denmark (2021-2022) contribute to formulating potential intervention to decrease food waste behavior within this segment. The article provides a substantial literature review on food waste and discusses recommendations for possible interventions and further research to solve the attitude-behavior gap. The findings show four specific fields for potential solutions, related to (1) special occasions, (2) assessing food quality, (3) kitchen habits, and (4) shopping habits. Our contribution is discussed at the end of the article.

Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties.

The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study. The experiment was carried out to replace between 0 and 100% of animal fat in meat patties with oleogels. Free fatty acids (FFAs), acid value (AV), oxidative stability index (OSI), conjugated diene value, malondialdehyde value, physicochemical properties, and the sensory properties of oleogels and meat patties were studied. The results indicated that hemp oil had more polyunsaturated fatty acids and lower oxidative stability when compared to oleogels. The OSI for oil was 3.1 h, while for oleogels it was 3.4-3.6 (candelilla case) or 3.7-3.9 (rice bran). Oleogels were able to match pork fat texture properties such as spreadability and adhesiveness in meat patties. However, sensory data for cooked meat patties with animal fat fully replaced by oleogels revealed that samples with 100% pork fat had higher juiciness and taste intensity. Our results showed that a wax-based oleogel had a higher oxidative stability and nutritional profile, but further investigations to mimic pork fat properties in meat patties are necessary.

Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues.

The aim of the present study was to improve the properties of soy press cake to be utilized as an ingredient of meat analogues. Soy press cakes were fermented with lactobacillus strains, and separately hydrolyzed by cellulase/xylanase mixture and α-amylase. Meat analogues were produced with 10% fermented or hydrolyzed soy press cakes. The effect of applied processes on protein oxidation, physical and functional properties of soy press cakes were analyzed, as well as sensory and textural properties of meat analogues. The results indicated that soy press cake was a suitable source of fibre and energy with low content of saturated fatty acids, and provided plant-based proteins and essential amino acids. The study demonstrated the potential of lactic acid fermentation, and enzymatic hydrolysis to improve water- and oil-holding capacity and reduce protein oxidation in soy press cakes. L. acidophilus 336 and cellulase/xylanase mixture were recommended for fermentation and hydrolysis of soy press cakes, respectively, regarding reduction of protein oxidation. Fermentation of soy press cakes with L. plantarum P1 improved the texture of meat analogues. Press cakes fermentation reduced bitterness, increased juiciness, and balanced the taste of meat analogues. Fermented soy press cake was recommended for the production of meat analogues.

Effect of Anolyte on S. Typhimurium and L. monocytogenes Growth in Minced Pork and Beef Cuts.

In this paper, anolyte is considered as a possible disinfectant for inhibiting the growth of bacteria in meat (beef cuts and minced pork). Meat cuts were contaminated with two concentrations of L. monocytogenes and S. Typhimurium, as these are the most common meat pathogens that are closely regulated by the EU, and treated with two different concentrations of anolyte: 20% for beef cuts and 18% for minced pork. Then, the total viable count (TVC), L. monocytogenes count and S. Typhimurium count were determined. In meat cuts and minced pork, anolyte was able to reduce TVC, S. Typhimurium and L. monocytogenes counts effectively, significantly decreasing L. monocytogenes and S. Typhimurium counts after spraying and throughout 29 days of incubation at 0-4 °C. TVC was reduced after spraying and for 10 days of incubation but later increased to be the same as before spraying with anolyte. Anolyte was effective when spraying beef cuts with a 20% solution for 60 s against pathogenic bacteria L. monocytogenes and Salmonella spp. and also when using it at a concentration of 18% from the minced meat mass. Initially, anolyte significantly decreased TVC, however during the storage period (10-29 days) TVC increased but remained significantly lower compared to control. Anolyte was effective in reducing L. monocytogenes and S. Typhimurium counts throughout the study, and after 29 days of incubation, these bacteria could not be detected in the samples treated with anolyte.

Inactivation of some pathogenic bacteria and phytoviruses by ultrasonic treatment.

High intensity ultrasound is becoming important and more widely used in the food industry for microorganisms decontamination. This sterilization technique has been evaluated to improve food safety and to replace common processing with chemical additive compounds. The efficiency of a horn-type power ultrasound treatment (300 W and 600 W, 28 kHz, 10-30 min) on Listeria monocytogenes, Bacillus cereus, Escherichia coli, Salmonella typhimurium bacteria suspensions and phytoviruses was examined in this study. The results of this study showed that ultrasonic treatment can be used to eliminate vegetative cells of gram-positive and gram-negative bacteria from 1.59 to 3.4 log in bacterial suspensions and some phytoviruses in fruits.

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms.

Heat treatment of meat at temperatures between 50 and 65 °C, for extended periods of time, is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat that has increased tenderness and better appearance than when cooked at higher temperatures. Public concerns regarding this method have focused on the ability to design heat treatments that can reach microbiological safety. The heat treatment induces modification of the meat structure and its constituents, which can explain the desirable eating quality traits obtained. Denaturation, aggregation, and degradation of myofibrillar, sarcoplasmic and connective tissue proteins occur depending on the combination of time and temperature during the heat treatment. The protein changes, especially in relation to collagen denaturation, along with proteolytic activity, have often been regarded to be the main contributors to the increased meat tenderness. The mechanisms involved and the possible contribution of other factors are reviewed and discussed.