Three carp formulations with same starch content (approximately 230 g/kg) with the inclusion of different protein sources were formulated. Control feed contained fish meal and soybean meal as a main source of protein which were completely substituted by dried duckweed. All ingredients were finely ground at the hammer mill and then mixed in twin-shaft paddle mixer. The aim of this paper was to assess the rheological and thermo-mechanical properties of these mixtures in order to forecast their behavior during subsequent processing. The determination of rheological properties was performed by Mixolab where water absorption capacity was set at a constant value of 100%. The Mixolab curve profiles varied where formulation in which the fishmeal was completely replaced by the novel plant protein ingredient, duckweed flour, displayed greatest resistance to deformation, therefore the highest water holding capacity which was in accordance with results obtained by the method used for assessment of water absorption properties. Obtained results demonstrated that Mixolab has a good potential to be used as a tool for screening dry feed mixes when taking into account the amount of water and steam necessary for the successful conditioning management. Further investigation is required to enhance the applicability of these methods in establishing more effective parameters during the conditioning process.

The current study aims to study the effects of three drying methods (freeze, tray, sun) and five solvents (methanol, ethanol, water, acetone, hexane) on the antibacterial properties of the by-product (peel) of pomegranate fruits against four bacterial strains (Pseudomonas aeruginosa, Escherichia coli, Bifidobacterium bifidum and Enterococcus faecalis). The results demonstrated that these extracts had a substantial antibacterial impact against the tested bacterial species. All pomegranate peel extraction fractions, containing methanol, ethanol, water and acetone, inhibited the growth of several Gram-positive and Gram-negative bacteria. The combination of freeze-drying process and methanol as extractive solvent demonstrated significantly higher antimicrobial activity (p<0.05) in pomegranate peel powder against P. aeruginosa (24.16 mm), E. coli (24 mm) and E. faecalis (24 mm) at a concentration of 35 μL. Hexane was found unsuitable as an extraction solvent because it lacked antibacterial activity, while acetone, although it exhibited limited extraction efficiency for pomegranate peel, produced an extract with relatively better antibacterial activity. This study will help in achieving sustainability and a circular economy by utilizing pomegranate peel waste as a natural active agent for further applications in the food processing and packaging industry to develop value-added products and edible packaging for food preservation and efficient use of pomegranate peel as a natural antibacterial agent in pharmaceuticals, food preservation and biomedical applications.

Histamine is a biogenic amine formed by microbial decarboxylation of histidine and serves as a significant indicator of protein degradation in animal-based raw materials. Although traditionally associated with fish and fishery products, recent studies have confirmed its presence in pet foods containing fish and meat meals. Factors such as improper storage, elevated temperatures, and prolonged pre-processing intervals significantly contribute to the accumulation of histamine. Regulatory limits for histamine exist in foods intended for human consumption; however, comparable legal thresholds for pet food are currently lacking. Nevertheless, elevated histamine levels may negatively impact palatability, nutrient absorption, and animal health, particularly in sensitive populations such as juveniles and immunocompromised pets. This study examines histamine levels in various animal-derived raw materials and commercial pet foods (both dry and canned), with a particular focus on chicken, game, and fish meals. An HPLC-UV method was used to analyse 13 protein-rich raw materials for pet food samples and 14 pet food samples. Histamine was not detected in shrimp, lamb, quail or pork meals. In chicken and fish meals, histamine content ranged from 23.86±2.60 to 256.98±14.69 mg/kg. In 8 out of 10 dry pet food samples, histamine levels ranged from 9.18±0.56 to 54.24±4.12 mg/kg. Canned pet food samples were free of detectable histamine.

The integration of artificial intelligence (AI) and Big Data is emerging as a transformative force in the global food industry, driving sustainable growth through enhanced efficiency, productivity, reducing waste, improving resource management and decision-making capabilities. Recent advancements in AI and Big Data technologies, such as predictive analytics and machine learning, are revolutionizing agricultural practices by enabling precision farming, optimizing resource use and improving crop management systems. These technologies facilitate real-time monitoring of crop health, yield predictions and disease detection, thereby addressing critical challenges such as food insecurity and waste reduction. The application of AI and Big Data in the food supply chain enhances traceability and transparency, which are essential for ensuring food safety and quality. These technologies have further accelerated the adoption of digital solutions in the food sector, highlighting the need for resilient supply chains capable of adapting to disruptions. As the food industry grapples with the dual pressures of climate change and a growing global population, the role of AI and Big Data in promoting sustainable practices becomes increasingly vital. In addition to agricultural applications, AI and Big Data are reshaping business models within the food industry by fostering innovative marketing strategies and personalized nutrition solutions. The convergence of these technologies not only supports environmental sustainability but also enhances economic viability, paving the way for a more sustainable food ecosystem. Incorporating AI and Big Data into the global food industry fosters resilience against challenges such as climate change, resource scarcity and population growth. Therefore, by facilitating more sustainable and efficient operations, these technologies are revolutionizing food production, processing, distribution and consumption, thereby aligning the industry with the principles of environmental stewardship and global food security, in accordance with global sustainability objectives.

Yeast is gaining importance as a novel feed ingredient. Although fishmeal generally provides better feed conversion in farmed aquatic animals, research suggests that the torula yeast Cyberlindnera jadinii (CJ) is a promising alternative to fishmeal. This study examines the effects of replacing fishmeal with torula yeast (CJ), both untreated and treated with protease and endo-exo 1.3-beta-glucanase, on pellet production. The first experiment evaluated changes in flow resistance and pellet quality when fishmeal was replaced with yeast. The second experiment focused on how enzyme-treated yeast influenced these factors. Pellets containing 20% CJ, whether treated or not, showed increased flow resistance and higher pellet strength. Pellets formulated with 10% and 20% CJ, as well as pellets composed solely of yeast material used as a control, exhibited water-repellent properties, potentially enhancing feed intake, reducing waste, and supporting sustainable production. However, pellets with 10% and 20% enzyme-treated CJ showed fat-repellent behavior, which may hinder post-production processes. Enzymatic treatment reduced underwater swelling in these pellets, and minimal hydrolysis is recommended to limit disintegration. Enzyme treatment reduced surface roughness, with pellets containing 20% treated CJ exhibiting the smoothest texture.

Assessing the effects of incorporating propolis as a natural growth enhancer of broiler chickens for growth performance, physiological traits and carcass characteristics was the aim of this study. A total of 240 one-day-old broiler chicks (Cobb 500) were individually weighed and randomly divided into four equal groups, with 60 chicks in each. Each group comprises four replicates, each containing 15 birds. Propolis powder was supplemented into broiler diets at dosages of 0, 200, 400, and 600 mg/kg diet. On day 42, two birds per replication (8 birds per treatment) were selected to evaluate blood biochemistry and carcass yield. The results showed that the group of chickens given 400 mg/kg of propolis grew better and converted feed into body weight more efficiently than the other groups. The chickens who had propolis baseline diets exhibited a significant (P < 0.05) reduction of total cholesterol, triglycerides, and LDL levels in comparison to the control group. The incorporation of 600 mg/kg propolis resulted in diminished broiler performance and carcass yield. In conclusion, propolis can be administered to broilers at a dosage of up to 400 mg/kg without detrimental effects on growth performance.

This study evaluated the effects of supplementing two levels of Saccharomyces cerevisiae (H.) yeast in broiler diets naturally contaminated with aflatoxins (32 ppb), produced by Aspergillus flavus L. on hematological and biochemical parameters. A total of 200 one-day-old Ross 308 chicks were randomly assigned to four groups, each with five replicates of 10 birds. The negative control group (T1) received an uncontaminated diet, whereas the positive control (T2) was fed an aflatoxin-contaminated diet without additives. Groups T3 and T4 received contaminated diets supplemented with S. cerevisiae at 0.1% and 0.2% levels, respectively. Feeding broilers, a naturally aflatoxin-contaminated diet (32 ppb) adversely affected hematological and biochemical parameters (p ≤ 0.01), indicating compromised health and physiological status. Dietary supplementation, particularly at the 0.2% level, significantly improved hematological and biochemical profiles compared with the positive control (p ≤ 0.01). Improvements were observed in red blood cell counts (26%, 17%), white blood cell counts (12%, 9%), hemoglobin concentrations (6%, 5%), total protein levels (33%, 13%), albumin (20%, 7%), and globulin (47%, 26%), along with reductions in heterophil-to-lymphocyte ratios (23%, 21%), glucose concentrations (4%, 3%), and total cholesterol (6%, 5%) on days 21 and 42, respectively. These results demonstrate that dietary supplementation with 0.2% S. cerevisiae effectively mitigates the adverse effects of natural aflatoxin contamination on hematological and biochemical parameters in broiler chickens.

The current work aims to test the antimicrobial resistance of 92 Enterococcus spp. isolates from dairy products, eggs and meat in the Autonomous Province of Vojvodina, Serbia. As confirmed by PCR or MALDI TOF, E. faecalis was the most frequently encountered species (51.08%), followed by E. faecium (39.13%), E. hirae (6.52%), E. thailandicus (2.17%) and E. durans (1.08%). Generally, the most frequent resistance phenotype in all isolates was to tetracycline (34.78%), erythromycin (27.17%), doxycycline (21.73%) and streptomycin (13.04%). The phenotypic resistance to antimicrobials was less prevalent in enterococci isolates from dairy products than in meat isolates. Out of the 92 enterococci isolates, 16 (17.39%) were multidrug-resistant (MDR), primarily those from poultry (38.09%) and pork meat (21.05%). Resistance to fluoroquinolones was confirmed only in MDR enterococci isolates from poultry meat (28.57%). Resistance to vancomycin, ampicillin, linezolid, teicoplanin and tigecycline was not detected.

A three-dimensional finite element model consisting of 108 cacao beans was developed to simulate heat and mass transfer during forced convection drying. The model evaluated temperature distribution within the drying chamber and individual beans as influenced by airflow, while physical and thermodynamic properties were computed and applied within the simulation. Model performance was validated experimentally, showing good agreement between simulated and observed moisture and temperature profiles. Moisture content data yielded RMSE values of 2.538 and 2.221 g water/g dry matter, while temperature RMSE ranged from 2.19-3.30 °C at 50 °C and 2.78-3.62 °C at 60 °C, indicating acceptable deviation. Results showed that beans positioned at the tray edges and upper layers exhibited higher internal temperatures than those in the bottom layer. These findings suggest that rearranging beans 60-90 minutes into the drying process may enhance drying uniformity and product quality. The presented 3D multi-bean model constitutes a significant advancement over traditional single-seed modeling approaches and provides a useful tool for optimizing cacao drying processes, with potential applicability at industrial scale.

Staphylococcus aureus is a highly adaptable microorganism that is commonly found in a variety of settings, including the skin and mucous membranes of humans and animals, as well as in the air, soil, and water. It is widely known for possessing a variety of virulence factors that enable it to cause and spread diseases. The presence of the genes for TSST-1 and enterotoxin A in milk and milk products will receive the most emphasis in this review. S. aureus isolated from milk can carry individual or combinations of genes coding for classical enterotoxins. The expression of many virulence-related genes S. aureus is regulated by the agr (accessory gene regulator) system, a two-component signaling system that down-regulates surface proteins and up-regulates secretory proteins, including various enterotoxins such as SEB, SEC, SED, and TSST-1. Staphylococcal food poisoning (SFP) is commonly linked to the growth of staphylococci in protein-rich foods, for example, meat, milk, and dairy products. The growth of S. aureus and the production of enterotoxins are heavily influenced by the characteristics of the food, including salt content, pH, nutrient availability, oxygen levels, and temperature. In the dairy industry, strict control methods and ongoing monitoring are necessary to guarantee food safety. Long-term storage of milk above 8 °C greatly raises the danger of S. aureus growth and the possibility of enterotoxin development.