Abstract This study systematically investigated the influence of distillation parameters on the yield, chemical composition, and biological activities of essential oil extracted from Vietnamese ginger. Specifically, the novel use of hydrodistillation using NaCl solution was explored. The optimal conditions, determined sequentially, were: a NaCl solution concentration of 5%, a ginger powder-to-solution ratio of 1:20 (w/v), an extraction temperature of 150 °C, and an extraction time of 4 h. These collective conditions resulted in the highest essential oil yield of 0.46 ± 0.04%. GC-MS analysis identified 54 volatile compounds, accounting for 94.79% of the oil, with major constituents including α-pinene, zingiberene, and β-bisabolene. The essential oil demonstrated moderate antioxidant capacity with an IC 50 value of 51.59 ± 0.83 mg L −1 . More significantly, it exhibited potent antibacterial efficacy, showing the strongest inhibition against Gram-positive Staphylococcus aureus NRRL B-313, with a low minimum inhibitory concentration MIC of 1.25 μg mL −1 . This MIC value was markedly lower than those required for Gram-negative strains (up to 10 μg mL −1 ). These findings confirm the potential of NaCl-assisted hydrodistillation as an efficient method for obtaining ginger essential oil with promising functional properties.

Abstract This study investigated the application of enzymatically glycerolysed high-oleic sunflower oil as a sustainable alternative to conventional saturated fats in chocolate spread production. High-oleic sunflower oil was structured via enzymatic glycerolysis using Lipozyme RM IM from Rhizmucor miehei , resulting in a significant conversion of triacylglycerols into diacylglycerols and monoacylglycerols over a 10-h reaction. The modified lipid profile improved the semi-solid characteristics desirable for spreadable products. A chocolate spread was formulated using the glycerolysed oil and compared with commercial products through rheological, sensory, and consumer acceptance analyses. Rheological tests confirmed that the prototype maintained shear-thinning behavior with apparent and dynamic viscosities similar to commercial benchmarks. Quantitative descriptive analysis and hedonic testing showed that the new spread achieved comparable or superior scores in spreadability, smoothness, cocoa aroma, and overall acceptability. More than 85% of consumer panellists indicated a positive purchase intent for the prototype. These results demonstrate the potential of enzymatically structured high-oleic sunflower oil to fully substitute saturated fats in chocolate spreads, offering a healthier alternative without compromising desirable textural or sensory qualities.

Abstract Button mushroom ( Agaricus bisporus ) is known for its pleasant flavour and nutritional benefits, making it one of the most widely enjoyed mushroom species. To prevent the decline in quality of button mushrooms after harvest, this study focused on developing a sericin-based edible coating to extend their shelf life. Several parameters - including weight loss, moisture barrier properties, colour, total soluble solids, shrinkage ratio, microbial plate count, firmness, open-cap percentage, and sensory attribute - were analysed at regular intervals in coated samples and compared with uncoated button mushrooms over an eight-day storage period at 20 ± 1 °C. The findings demonstrate the possibility of sericin as a sustainable and entirely natural method for enhancing the longevity and quality of this widely used edible fungus.

Abstract To extend the shelf life of the fresh lamb meat, six Modified Atmosphere Packaging (MAP) formulations - CT1 [6 months + vacuum packaging (MAP-1)], CT2 [6 months + MAP-2 (69.6% N 2 + 30% CO 2 + 0.4% CO], CT3 [6 months + MAP-3 (70% O 2 + 30% CO 2 )], CT4 [8 months + MAP-1], CT5 [8 months + MAP-2 (69.6% N 2 + 30% CO 2 + 0.4% CO)], and CT6 [8 months + MAP-3 (70% O 2 + 30% CO 2 )] - were designated for two different slaughter age groups (6 and 8 months). Quality parameters of the meat during storage (4–5 °C) were analysed, including pH, drip loss, shear force, lipid oxidation process, colour, and microbial characteristics, which were assessed at 3, 6, 9, 12, 15, 18, and 21 days of storage. The results indicated that slaughtering at 8 months of age and storing under MAP with 30% O 2 + 70% CO 2 could extend the storage time of lamb meat up to 21 days. CO packaging proved more suitable for preserving colour stability and overall quality.

Abstract Gardenia yellow pigment is a natural pigment with anti-aging, anti-tumour, good colouring, and non-toxic properties. It has broad application prospects. The aim of this study was to prepare a stabilised Pickering emulsion using gardenia yellow pigment with proteins and polysaccharides. By comparing the particle size and PDI of the composite particles prepared from different polysaccharides, pectin was chosen to prepare the composite particles. Through optimisation, the concentration of pectin was determined to be 1.5% (w/v), the concentration of bovine serum protein was 1.0% (w/v), and the concentration of gardenia yellow pigment was 0.1% (w/v) for the preparation of the Pickering emulsion. The results show that the Pickering emulsions had a relatively narrow and concentrated particle size distribution with a good degree of dispersion and exhibited good stability under different ionic strengths (100–400 mM), pH (3–9), and heat treatment conditions, which opens up the possibility for their application in a wider range of environments.

Abstract White shrimp ( Fenneropenaeus chinensis ) is susceptible to melanosis and spoilage during refrigerated storage. The development of natural preservatives to enhance the quality of white shrimp under refrigerated conditions is therefore of significant importance. This study focused on the preservation of the white shrimp using a composite preservative chitosan coating prepared by combining phenolic acids with water-soluble chitosan. The composite preservative formulations were screened through in vitro antioxidant and antibacterial assays, leading to the identification of sample III (water-soluble chitosan + gallic acid) as the optimal formulation. This chitosan coating was subsequently applied to investigate its preservative efficacy on the white shrimp. Results from various analyses of the white shrimp samples stored at 4 °C indicated that treatment with the sample III preservative chitosan coating significantly slowed the increase in pH, reduced the production of total volatile basic nitrogen (TVB-N), and lowered thiobarbituric acid reactive substances (TBARS) values. Additionally, SDS-PAGE analysis revealed that the degree of myofibrillar protein hydrolysis in the white shrimp treated with the sample III coating was significantly lower than that in the control group. These findings confirm that the water-soluble chitosan + gallic acid composite effectively improves the quality of the white shrimp during refrigerated storage.

Abstract Prebiotics are a category of nutrients susceptible to degradation by the human intestinal microflora. Probiotics possess the ability to metabolise and convert prebiotics into organic acids that benefit human health by interacting with the local intestinal microenvironment. A combination of fructooligosaccharides, isomaltooligosaccharides, and inulin in a ratio of 2:1:3, with an addition ratio of 40%, was selected. The ratio of probiotics was fine-tuned using an orthogonal test and the simulated gastric juice method to determine the optimal composition: 0.3 g of Streptococcus thermophilus , 0.5 g of Lactobacillus acidophilus , 0.5 g of Lactobacillus plantarum , 0.4 g of Lactobacillus rhamnosus , and 0.3 g of Lactobacillus bulgaricus in a 20 g product system. Subsequently, the influence of temperature on the product was assessed, and the shelf life of the product under varying temperatures was calculated. Stored at 4 °C, the product lasted for 13 months, indicating effective preservation capabilities under these conditions.

Abstract This study aimed to optimise solid-state fermentation (SSF) conditions for lipase production using Mucor sp., Candida albicans , and Pseudomonas stutzeri . SSF is an eco-friendly and cost-effective approach that minimises energy use and wastewater generation, aligning with sustainable biotechnology practices. Key physical and nutritional parameters, including temperature, pH, incubation time, nitrogen and carbon sources, and lipid substrates, were systematically evaluated. Under optimised conditions, the maximum crude lipase activities were recorded as 19.19 U mL −1 ( C. albicans ), 15.8 U mL −1 ( P. stutzeri ), and 14.88 U mL −1 ( Mucor sp.), respectively. After partial purification, the enzyme activities decreased to 10.4, 10.1, and 8.8 U mL −1 , respectively, corresponding to the dialysed fractions. SDS-PAGE revealed distinct protein banding patterns, indicating enzyme heterogeneity, with molecular weights ranging from 18.5 to 52 kDa. The results highlight the potential of these strains for industrial applications, especially under high-temperature conditions (up to 60 °C), suggesting notable thermostability. Utilising low-cost agro-industrial waste, these strains can serve as efficient biocatalysts for large-scale lipase production. This study supports the sustainable biotechnological production of lipases with implications for waste valorisation and industrial enzyme applications.

Abstract This study explores consumer behaviour toward game meat in Hungary, a country with a longstanding tradition of wild game management and hunting. Despite this cultural heritage, interest in game meat remains relatively modest within Hungarian society. The findings indicate that men, rural residents, and higher-income individuals are more likely to consume game meat, which is generally perceived as an expensive and unfamiliar food, particularly by urban residents, women, and those with limited access to venison. Many consumers obtain game meat through informal channels, such as receiving it from family members or friends who are hunters. Regular grocery shoppers prefer frozen, ready-to-eat game products, while respondents from rural communities and small towns more often obtain fresh meat directly. Preferences for locally sourced game meat are more prevalent among environmentally conscious consumers and older individuals. Expanding retail availability, especially in urban supermarkets and hypermarkets, alongside targeted educational initiatives, could broaden the consumer base. Educational initiatives emphasising the ecological importance of hunting and the sustainability and nutritional value of game meat may be particularly effective in engaging younger and urban populations. The results hold practical relevance for various stakeholders. Given similarities in consumption patterns, these insights may be applicable in other Central European countries and possibly offer valuable lessons for other regions.

Abstract Artificial intelligence (AI) and machine learning (ML) methods are increasingly applied across various domains of nutrition science and dietetics. This paper provides a thematic overview of the key research and practical applications, including image- and sensor-based tools for dietary intake assessment, predictive models used in food production and safety, public health and epidemiological applications, and precision nutrition strategies in clinical diagnostics and therapy. It also addresses the integration of diverse data sources and the recognition of complex biological patterns, while also highlighting ethical, legal, and data protection challenges.