Conventional Food Research Articles

Involving Rural Youth in Agroecological Nature-Positive Farming and Culinary Agri-Ecotourism for Sustainable Development: The Indian Scenario

Industrial food systems produce most of the food that we consume globally today. But many observers acknowledge that industrial agriculture cannot be sustained in the long run. As such, agroecological practices that encourage sustainable farming practices with a focus on local markets and the local economy are being promoted more and more to change the way food systems work. The current research examines how rural youth can best be involved in food system transformation as a potential agent of change. The research considers the potential of payments for environmental services (PESs) in the study area. The economic potential of gastronomic agri-ecotourism in various traditional agricultural landscapes of different agroecosystems of India has also been investigated. Gastronomic agri-ecotourism has the potential to provide economic benefits to traditional agricultural landscapes and agroecosystems while also promoting sustainable tourism practices. The results of an exploratory study on rural youth participation in nature-friendly agroecological regenerative farming and culinary agri-ecotourism initiatives are presented in this paper in an effort to increase the sustainability of conventional farming and food systems. This study, which was carried out in four different agroecological settings in India, sheds light on the opportunities and problems faced by rural youth, as well as their motivations.

IDENTIFICAÇÃO E CARACTERIZAÇÃO DE ALIMENTOS HORTIFRÚTIS CONSUMIDOS POR MORADORES DE AVEIRO/PA QUE CONTÉM AGROTÓXICOS

This article aimed to identify the most consumed conventional foods and characterize this consumption in the city of Aveiro-PA, with the objective of tabulating and identifying the conventional and organic fruits, vegetables and greens consumed in the urban area of the city and their benefits to the health of the local population through a descriptive quantitative research based on the survey field research methodology. The preliminary results indicated little diversity in the supply of natural fruits, vegetables and greens in markets and in local commerce in general, however it was found that potatoes, tomatoes and garlic are the most consumed conventional products in Aveiro, and that most of the fruit and vegetable foods consumed are not organically certified products and are not products of extractive collection, however, the only means of obtaining organic products are home cultivation or purchased from local collectors.

Iodine Bioavailability and Biochemical Effects of Brassica oleracea var. sabellica L. Biofortified with 8-Hydroxy-7-iodo-5-quinolinesulfonic Acid in Wistar Rats

Background: Iodine is one of the essential trace elements for human life. The main objective of the biofortification of plants with iodine is to obtain food with a higher content of this element compared to conventional food. Biofortification of plants with iodine can increase the intake of this trace element by different populations. In addition, it may reduce the risk of iodine deficiency diseases. Objectives: The aim of the study was to investigate the effect of kale biofortified with 8-hydroxy-7-iodo-5-quinolinesulfonic acid (8-OH-7-I-5QSA) on iodine bioavailability and biochemical effects in Wistar rats. Methods: Kale biofortified with (8-OH-7-I-5QSA) was tested for iodine levels in urine, feces, and selected tissues using the ICP-MS/MS technique. The feeding experiment was designed to investigate potential changes in selected thyroid-regulated biochemical parameters in blood serum of Wistar rats. Results: The dietary intake of Wistar rats fed kale biofortified with (8-OH-7-I-5QSA) from both the “Oldenbor F1” and “Redbor F1” cultivars for 8 weeks resulted in significantly (p ≤ 0.05) higher iodine concentrations in the urine and kidneys of rats, which proves iodine bioavailability. Rats’ diets with “Oldenbor F1” and “Redbor F1” kale non- and -biofortified with 8-OH-7-I-5QSA had a significantly (p ≤ 0.05) lower or a tendency for lower concentration of TSH, triglyceride, total and direct bilirubin, TBARs, uric acid, aspartate aminotransferase (AST) and alanine aminotransferase (ALT) concentrations in serum. Dietary intake of “Oldenbor F1” and “Redbor F1” kale biofortified with 8-OH-7-I-5QSA significantly (p ≤ 0.05) increased the total antioxidant status (TAS). Conclusions: Our study confirms that kale biofortified with iodine in organic form iodoquinoline 8-OH-7-I-5QSA is bioavailable and well absorbed by the Wistar rat and has a positive effect on selected biochemical parameters. The results obtained in this study may be highly predictive for further studies in humans.

Biotechnology in Food Packaging Using Bacterial Cellulose.

Food packaging, which is typically made of paper/cardboard, glass, metal, and plastic, is essential for protecting and preserving food. However, the impact of conventional food packaging and especially the predominant use of plastics, due to their versatility and low cost, bring serious environmental and health problems such as pollution by micro and nanoplastics. In response to these challenges, biotechnology emerges as a new way for improving packaging by providing biopolymers as sustainable alternatives. In this context, bacterial cellulose (BC), a biodegradable and biocompatible material produced by bacteria, stands out for its mechanical resistance, food preservation capacity, and rapid degradation and is a promising solution for replacing plastics. However, despite its advantages, large-scale application still encounters technical and economic challenges. These include high costs compared to when conventional materials are used, difficulties in standardizing membrane production through microbial methods, and challenges in optimizing cultivation and production processes, so further studies are necessary to ensure food safety and industrial viability. Thus, this review provides an overview of the impacts of conventional packaging. It discusses the development of biodegradable packaging, highlighting BC as a promising biopolymer. Additionally, it explores biotechnological techniques for the development of innovative packaging through structural modifications of BC, as well as ways to optimize its production process. The study also emphasizes the importance of these solutions in promoting a circular economy within the food industry and reducing its environmental impact.

What are the changes in mothers' diets after the birth of a child: results from the NutriNet-Santé cohort.

Childbirth is a major life-changing event, this period is an opportunity to improve eating habits. The aim of this longitudinal study was to identify and characterise dietary changes in women according to their parity status. Dietary intake data from 4194 women of childbearing age included in the NutriNet-Santé cohort were derived using a FFQ, administered in 2014 and 2018, distinguishing between organic and conventional food consumption. Women were classified into four groups: ‘previous children’, ‘multiparous’, ‘primiparous’ and ‘nulliparous’. Multi-adjusted ANCOVA models were used to estimate the changes according to the parity group. Changes in food consumption towards a more plant-based, healthier and organic diet were observed in all four groups of women, although to various degrees. In multivariable models, ‘Nulliparous’ women showed a greater improvement in terms of ‘sustainable’ food consumption than ‘previous children’ women. ‘Primiparous’ women significantly increased their energy intake (+349 (269–429) kcal/d) and their consumption of dairy products (+30 (3–56) g/d), and they significantly decreased their consumption of alcohol (–23 (–32–15) g/d), coffee and tea (–107 (–155–60) g/d). Regarding organic food, ‘nulliparous’ women increased their consumption more than ‘previous children’ and ‘primiparous’ women were those who were most frequently in the top quintile of organic food increase. Although there were dietary changes in all groups of women according to their parity, childless women have a shift moving towards a more sustainable diet. Women who had a first child reduced their alcohol and caffeine consumption.

Design of Aerated Oleogel-Hydrogel Mixtures for 3D Printing of Personalized Cannabis Edibles.

Cannabis seed oil oleogel structured with Glycerol Monostearate (20% w/w) was mixed with xanthan gum hydrogel (2% w/w) at different ratios ranging from 0% w/w hydrogel to 75% w/w hydrogel, using a syringe-to-syringe apparatus, for the preparation of 3D-printable food inks. This process enabled the simultaneous blend of oleogel and hydrogel phases and the incorporation of air in a reproducible and accurate manner. The printability of bigel inks with different mass ratios was evaluated by using a conventional benchtop food 3D printer. The printability of the inks was found to be negatively affected by the presence of higher portions of the hydrogel phase, while the printing performance of pure cannabis seed oil oleogel was superior compared to the printing performance of the bigel inks. The physicochemical properties of hybrid gels were investigated with rheological studies, thermophysical studies (Differential Scanning Calorimetry), Polarized Light Microscopy, and Confocal Laser Scanning Microscopy. The microstructure of the aerated inks was affected by the presence of a higher oleogel fraction, in terms of air bubble shape and distribution. The addition of hydrogel at concentrations higher than 50% w/w had a strong negative effect on the mechanical properties of the inks leading to a partial collapse of the printed structures and subsequently to poor printing performance.

How Do Greeks Feel about Eating Insects? A Study of Consumer Perceptions and Preferences.

Edible insects are considered among the most promising sustainable sources of protein to address the predicted deficiency of conventional food protein. Due to their nutritional and environmental benefits, there is an increasing interest in the ways insects could become part of the Western diet. Little is known about Greek consumers' attitudes toward the habit of consuming insects as food. This study provides insight into Greek consumers' preferences for insect-based food products. The data were collected through an online questionnaire (n = 1531). A two-step cluster analysis and a categorical regression were employed to classify the respondents into discernible clusters and determine the relationship between their socioeconomic characteristics and their willingness to adopt insect-based food products. Feelings of disgust and rejection were the predominant reactions to the concept of insects as food. The acceptance of novel foods derived from edible insects could be potentially enhanced by providing information regarding their positive effects, using familiar food products, and decreasing the insect's degree of visibility by employing processed forms. Finally, the categories of insect protein-enriched food products (bakery, meat, snacks) that Greek consumers are more likely to consume were revealed. Such findings may be useful for promoting strategies regarding consuming insect-based products.

Fabrication and characterization of long-lasting antifungal film containing cinnamaldehyde-loaded complex coacervation microcapsules based on gelatin and gum Arabic

A novel long-acting antifungal active film was successfully created, as an alternative to conventional chemical food preservatives. The antifungal films incorporated with cinnamaldehyde (CA) microcapsules achieved long-lasting antifungal activity, mitigated yellowing caused by the direct addition of CA, and showed improved flexibility properties. CA multinuclear microcapsules were produced using gelatin with a Bloom value of 200 and gum arabic, resulting in increased encapsulation efficiency (99.86 %), good dispersibility and enhanced antifungal ability (inhibition zone diameter of 32 mm). These microcapsules can be incorporated into films as a sustained-release antifungal agent. Compared to unencapsulated CA, the addition of 1 % CA microcapsules reduced the ultraviolet transmittance (<36.40 %) of the film while maintaining visible-light transmittance (36.40 %–65.20 %), and improving its elongation at break (23.49 %). The water vapor permeability of the film was not affected by the inclusion of CA microcapsules below 0.25 %. Moreover, microcapsules can enhance the thermal properties of the film. Antifungal films incorporated with 0.5 %–2 % microcapsules may offer better long-acting inhibition against A. brasiliensis. This study presents a new promising pathway for food storage.

Computer-aided engineering: Quantification of the heating non-uniformity and distribution of the thermal load occurring during continuous ohmic and conventional thermal food sterilization

The characterization of continuous thermal processing (CTP) is a crucial aspect in the design and selection of technologies for the production of safe products with optimal quality retention after the thermal stress. Conventional methods for CTP characterization are constrained in their capacity to comprehensively capture the complex dynamics of fluid flow through pipelines and the different heating principles that contribute to local temperature variations. These methods rely on isolated local temperature measurements, which fail to account for the intricate interactions between temperature, heat transfer phenomena and fluid dynamics. In view of the aforementioned limitations, this study presents the implementation of a computational fluid dynamic digital model as a toolbox for the characterization and comparison of a conventional heating (CH) ultra-high temperature (UHT) sterilization process and ohmic heating (OH) UHT sterilization. This serves as a tool for an extensive and accurate comparison of the two processes. The model enabled the estimation of each technology's thermal load through the F0 value, thereby providing a more comprehensive assessment than local temperature measurements alone. Furthermore, this approach accounted for the flow behavior throughout the sterilization process. This strategy demonstrated that 2.5 % of the food product is exposed to an up to 75.4 times the average thermal load, whereas for OH treatments only 0.4 % of the product was exposed up to 5.1 times the average thermal load. This is due to the volumetric heating feature of OH, which leads to a 54.7 % reduction in the cooking grade of the product. Furthermore, the computer-aided comparison revealed no statistically significant difference (p-value of 0.6) between the two technologies in their capacity to inactivate Geobacillus stearothermophilus spores in terms of thermal load. This study highlights the importance of computer-aided engineering methodologies for the technological assessment of food sterilization processes prior to industrial transfer.

A bibliometric analysis of ohmic heating on food processing in the last two decades

Novel food processing technologies have been devised to cater to the specific requirements of consumer products and tackle the challenges associated with conventional food processing technologies. Ohmic heating is a contemporary thermal-process technology with advantages for time efficiency, improved sensory and functional quality, and enhanced energy efficiency. This bibliometric investigation aimed to analyze the level of scholarly research on ohmic heating within the field of food research over the past twenty years (2003–2023). The findings indicate an upward annual growth rate of 11.09 % in the subject of food-related ohmic heating research. A total of 769 publications have been published, involving 1841 authors. Brazil is recognized as the nation with the most research contributions while Sastry, S.K., is the most productive author, and Teixeira, J.A. is the most collaborative author. Review studies examining the impact of ohmic processes on the nutritional composition of fruits, vegetables, and grains have garnered the highest number of citations. Innovative Food Science and Emerging Technologies and the Journal of Food Engineering have emerged as the most influential journals in this field. Keywords such as “ohmic heating,” “electroconductive heating,” and ”joule heating” are commonly used in academic publications on the application of ohmic heating in the food industry. Recent trends in this field focus on aspects such as extraction procedures, pasteurization, physicochemical components, and energy usage. Ohmic heating has a bright future. Rapidly growing research shows strong interest, especially recently, because of attractive advantages such as energy efficiency and sustainability. International collaborations will expand its applications in the food industry. Challenges include high capital costs, maintenance, and unclear regulations. Future research should focus on cost-effective materials, thermal stability, food safety, and broader applications. With a clear path, the food industry can adopt ohmic heating technology as affordable and ecofriendly technology more efficiently.

Current status of technological advancement of ultrasound processing in the food industry and its SWOT analysis.

The use of conventional food processing techniques has almost vanished due to increase in demand with respect to time, thus opening new avenues for emerging technologies. Ultrasound (US) is a rapid, multifaceted, promising, and noninvasive green technology. It has attracted the attention of both industrial experts and scientists for its probable use in food processing and preservation. Using US, fully reproducible food processes can be accomplished in seconds or minutes with increased reliability, minimal processing cost, streamlined manipulation, elevated clarity to the end product, and expending only a fragment of the time and energy commonly required by conventional processes.This review emphasizes on the applications of ultrasound in different food sectors along with its certain limitations. Several operations such as microbial inactivation, enzyme inactivation, extraction, emulsification and fractionation in dairy industries, thermo-sonication in fruit juices have been discussed in detail. The US extracted dietary fiber consisted of increased amount of dietary fiber and trace elements in comparison to alkaline method. US initiate rapid creaming of milk fat, decreasing flavor loss and energy requirements thus enhancing the quality of end product. SWOT analysis has been carried out to pinpoint the strengths, weaknesses, opportunities and threats of sonication in various food industries.

Comparing the activity and interactions of the antifungal protein PeAfpA with conventional fungicides and food preservatives against mycotoxigenic fungi

SummaryPrevention of fungal contamination and the occurrence of mycotoxins in food and feeds requires the development of new antifungal approaches. The antifungal proteins (AFPs) produced by some fungi provide great potential for the control of contaminating fungi. In the present study, the antifungal activity of the protein PeAfpA from Penicillium expansum was compared with fungicides used in post‐harvest control (imazalil and thiabendazole) and food preservatives (calcium propionate, sodium, sodium benzoate, potassium sorbate, and natamycin), against 23 fungal species belonging to the genera Penicillium, Fusarium, Byssochlamys, Aspergillus and Alternaria. In general, PeAfpA had the lowest minimum inhibitory concentration (MIC) followed by natamycin, the fungicides, and the chemical preservatives. PeAfpA was able to completely inhibit the growth of all tested fungi at concentrations ranging from 0.5 to 8 μg mL−1. In addition, we assessed the effects of PeAfpA in combination with imazalil, thiabendazole, natamycin, or potassium sorbate against four representative fungal species. Our results provide evidence for partial synergistic and additive effects between the protein PeAfpA and the other compounds tested. This study concludes that PeAfpA, alone or in combination with fungicides or food preservatives, has a great potential to prevent fungal contamination and reduce the required dosage of fungicides or chemical preservatives used in food conservation.

Impact of organic foods on chronic diseases and health perception: a systematic review of the evidence.

The aim of the present systematic review was to evaluate the existing data on the health impacts, of the consumption of organically grown foods versus conventionally farmed alternatives, with specific focus on the postulated health superiority of organic foods. A systematic literature research was performed in PubMed, Embase, Web of Science, and Google Scholar. Inclusion criteria were articles on adults (>18 years of age) consuming organic foods for ≥6 months, written in English language, and provision of comparative results between conventional and organic nutrition regarding health indices. From 1760 identified references, 21 primary research articles (2006-2022) met the inclusion criteria. Outcomes related to chronic disease prevalence, biomarker effects, and exposure to pesticides and other harmful substances were evaluated. A significant inverse relationship between organic food consumption and cardiometabolic risk factors, including obesity, diabetes mellitus, hypertension, and hyperlipidemia, was observed in the majority of prospective studies. The data on cancer risk and nutrient value comparison between organic and conventional foods were inconclusive. Clinical trials consistently indicated lower pesticide exposure in participants on organic diets, suggesting potential health benefits. The consumption of organic foods is associated with reduced cardiometabolic risks and pesticide exposure. However, the long-term impact on cancer risk remains undetermined. Future long-term studies are needed to establish whether an organic diet is superior to a conventional one in terms of overall health benefits.

Assessing the environmental impact and advantages of a commercial aquaponic system in Taiwan through life cycle assessment

Taiwan highly depends on food imports and has only limited arable land available as an island. Food production is projected to decrease due to climate change, while food demand is expected to increase on account of ongoing population growth. Current agriculture practices negatively affect the environment and human health, mainly by utilizing fossil fuels, chemical fertilizers, and pesticides. Hence, the development and optimization of innovative agriculture are necessary to address the adverse effects of conventional food production systems, such as nutrient pollution, to improve sustainability.Aquaponics, the combination of hydroponics and aquaculture, potentially serves as a sustainable food production method. It has become increasingly popular in recent years, as aquaponics can have a lower environmental impact than other agriculture types. Therefore, exploring the environmental impact of local aquaponic systems can contribute to food security in Taiwan.In this regard, the current study used the life cycle assessment (LCA) tool to evaluate the environmental impact of the production of fish and lettuce in an aquaponic farm in Yilan, Taiwan. From a cradle-to-farmgate perspective, two functional units, 1 kg fish and 1 kg lettuce, were investigated.The results were compared with literature studies on traditional agriculture, hydroponics, aeroponics, and aquaculture. The LCA found that aquaponics had a higher impact in almost all categories regarding lettuce production and performed comparably to other aquaculture systems, except for showcasing higher GWP and CED. However, the analysis of environmental sustainability scenarios suggested that the environmental impact could be significantly reduced for both functional units, respectively. As shown in this study, potential reductions could be achieved by replacing fertilizer with aquaponic sludge (−23 % FWE), introducing Black Soldier Fly larvae as fish feed (−11 % MWE, −14 % LU, and − 5 % WC), and integrating a solar power system (−70 % GWP, −35 % TA & FWE, and − 16 % MWE) on the greenhouse rooftop. By implementing these sustainability measures, fish production in aquaponics would outperform most aquaculture systems considered. Therefore, aquaponics represents a promising sustainable alternative to other aquaculture systems, thus potentially contributing to Taiwan's food security.

Health benefit of flaxseed (Linum usitatissimum): a mini review

The importance of nutrition and its impact on human well-being has increased interest in "functional foods." This has prompted a reevaluation of the practical advantages offered by various conventional food sources. it is the richest known source of alpha-linolenic acid (ALA), phytoestrogen lignans, and solubility fiber, flax continues to acquire popularity as a functional food and is currently gaining attention in the field of cardiovascular disease. Secoisolariciresinol diglucoside, a lignin derivative found in flaxseeds, is metabolized into mammalian lignans. Lignans have numerous biological effects. Flax lignans have an effect on the early warning indications of breast and colon carcinogenesis in animal models. Regular flaxseed consumption may affect total and lowdensity lipoprotein levels in the blood. Increase serum levels of the omega-3 fatty acids ALA and eicosapentaenoic acid, reduce inflammatory markers, and reduce postprandial glucose absorption. Flaxseed has demonstrated significant antioxidant and antiinflammatory properties in both animal and human research. In cases such as cardiovascular risk, certain types of cancer, and other metabolic disorders, a flaxseed supplement in the diet may be beneficial. Numerous studies have demonstrated the benefits of fresh flaxseed and flaxseed-based baked goods for maintaining health and preventing disease. This article focuses on the 'nutraceutical' potential of 'flaxseed' and its function as a 'medicine food' that is both therapeutic and preventative.

Proximate Analysis and Techno-Functional Properties of Berberis aristata Root Powder: Implications for Food Industry Applications.

Berberis aristata, commonly known as Indian barberry, has been traditionally used for its medicinal properties. Despite its recognized pharmacological benefits, its potential application in the food industry remains underexplored. This study aims to investigate the proximate analysis and techno-functional properties of Berberis aristata root powder to evaluate its feasibility as a functional food ingredient. The root powder of Berberis aristata was subjected to proximate analysis to determine its moisture, ash, protein, fat, fiber, and carbohydrate content. Techno-functional properties, including water and oil absorption capacity, emulsifying and foaming properties, and bulk density, were evaluated using standardized analytical techniques. The proximate analysis revealed a high fiber content and a significant number of bioactive compounds. The root powder exhibited favorable water and oil absorption capacities, making it suitable for use as a thickening and stabilizing agent. Emulsifying and foaming properties were comparable to conventional food additives, indicating their potential in various food formulations. The findings suggest that Berberis aristata root powder possesses desirable techno-functional properties that could be leveraged in the food industry. Its high fiber content and bioactive compounds offer additional health benefits, making it a promising candidate for functional food applications. Further research on its incorporation into different food matrices and its sensory attributes is recommended to fully establish its utility.

Unveiling the Health Promising Benefits of Processed Foods Derived from Underutilized Edible Plants: A Review.

Wild food plants (WFPs) grow naturally and are essential components of the diet and conventional food chain. These plants are underutilized despite being nutritious and highly bio-active compounds. Wild food consumption has declined over the last generation owing to life-style changes and lower availability, and it is still consumed by marginalized communities. WFPs are available in a broad range of species and flavors that can help diversify the diet and make meals more enjoyable. Therefore, enhancing the availability and consumption of pro-cessed foods manufactured from wild plants is necessary. The increased use of processed prod-ucts formulated from edible wild plants can improve nutrition and protect ecological and cultural varieties. They are high in vitamins and micro-and macronutrients, which are essential for com-munities particularly vulnerable to malnutrition and imbalanced health. As plants develop natu-rally without the use of pesticides or other fertilizers, wild-food plants are typically considered more sustainable than commercial crops. Wild plants contain phytochemicals with various phar-macological and biological properties. Consuming WFPs should be done with caution and mod-eration, because some wild plants can be hazardous or harmful if consumed in large quantities or without adequate preparation. This review discusses various emerging technologies for han-dling wild food plants, the health benefits of these wild food plants, the effect of processing on reducing ant nutritional components, pharmaceutical potential, and consumers' overall percep-tions of wild food plants.

Cinnamaldehyde- and nonanal-incorporated polyvinyl alcohol/colloidal silicon dioxide films with synergistic antifungal activities

Biodegradable materials may help solve the problem of environmental pollution caused by conventional synthetic food packaging. Here, various amounts of colloidal silicon dioxide [CSD, 5, 10, and 15 wt% based on polyvinyl alcohol (PVA)] and 1 % SCAN, a 1:1 (v:v) combination of cinnamaldehyde and nonanal, were added to fabricate PVA-based films. Microstructure analyses using atomic force and scanning electron microscopes revealed that the films had uniform CSD dispersion, and the surface roughness rose along with the CSD concentration. The addition of SCAN prevented UV light transmission. In addition, the introduction of CSD enhanced the water-resistance abilities and tensile strengths of the composite films. The PVA/SCAN films exerted remarkable antifungal activities against Aspergillus flavus owing to a synergistic effect between cinnamaldehyde and nonanal. Furthermore, the PVA/SCAN/CSD film, contrasted with the PVA film containing SCAN alone, attenuated the SCAN loss during storage and also continually released SCAN from the film. In peanut preservation, the PVA/SCAN/CSD composite film was superior to the single-element films in antifungal activity, showing decreases of 76.66 % and 85.33 % in the production of conidia and aflatoxin B1, respectively. In conclusion, the PVA/SCAN/CSD composite film with high UV barrier, water-resistance ability, excellent mechanical properties and antifungal activity possesses a promising application potential in food packaging.

Consumer Perceptions and Acceptance of Edible Insects in Slovenia.

Slovenia, influenced by Slavic, Mediterranean, and Balkan cultures, along with Austro-Hungarian traditions and strong environmental concerns, is an ideal case study for understanding consumer perceptions of edible insects and increasing their acceptance as an alternative protein source. A survey conducted in Slovenian and English with 537 participants examined existing perceptions and acceptance of edible insects as food and livestock feed. Findings show moderate interest in insects, particularly in non-visible, integrated forms, despite most participants not having tried whole insects. Young, educated individuals and those residing in rural areas have tried insects more often than other sociodemographic groups. Men showed more interest in entomophagy compared to women. Crickets, grasshoppers, and locusts were most acceptable, while cockroaches were least favored. Economic factors are crucial, with a preference for insect-based products priced similarly to conventional foods. The majority also support using insects as livestock feed. These results can aid policymakers at regional and national levels, help businesses market these products, and contribute to the literature on consumer responses in different European regions regarding edible insects as a sustainable food source.

Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods

Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended shelf life of dairy goods. Bacteriocins, ribosomally synthesized peptides, display broad or narrow-spectrum antimicrobial activity, thus holding promise in food preservation. The classification of LAB bacteriocins is intricate, reflecting evolving genomic insights and biosynthesis mechanisms. Strategies for integrating bacteriocins into dairy products include purified forms, bacteriocin-producing LAB, and bacteriocin-containing fermentates, each with distinct advantages and considerations. Optimization of fermentation conditions, encompassing time, temperature, pH, and culture medium, is essential for maximizing bacteriocin production. This optimization facilitates enhanced quality and safety of fermented dairy items, aligning with the growing consumer preference for natural, minimally processed foods. Furthermore, the incorporation of bacteriocins into a hurdle approach alongside thermal and non-thermal treatments holds promise for augmenting food bioprotection while reducing reliance on chemical preservatives. This comprehensive overview underscores the potential of LAB bacteriocins as a natural, effective alternative to conventional food preservatives, offering insights into their application and optimization in dairy product preservation.