Aging has emerged as a prominent area of academic inquiry. Brain aging is a complex physiological process characterized by features such as enhanced apoptosis, oxidative stress, neuroinflammation, mitochondrial dysfunction, and impaired autophagy. Currently, effective preventative or therapeutic approaches for age-related neurodegenerative disorders remain elusive. Ectoine, a naturally occurring compatible solute, possesses diverse applications in biological engineering, cosmetics, medicine, and the food industry. Ectoine is reported to exhibit anti-inflammatory, antioxidant, and anti-apoptotic properties, making it a potential anti-aging agent. Consequently, the present study investigated the potential neuroprotective effects of Ectoine against D-galactose (D-gal)-induced brain aging. Accelerated aging was induced by subcutaneous injection of D-gal. Rats were subsequently divided into a control group, an aged group, and Ectoine-supplemented groups, receiving daily doses of 10, 20, and 40mg/kg, respectively. Our findings revealed that Ectoine effectively and dose-dependently protected against D-gal-induced brain aging by inhibiting oxidative stress, enhancing the antioxidant system, decreasing neuroinflammation, restoring autophagy and mitochondrial homeostasis, and inhibiting apoptosis. Furthermore, Ectoine significantly restored the expression of miR-124 and its target genes; however, this effect is correlative and warrants further mechanistic validation. Additionally, while Ectoine's neuroprotective effects were observed at the tissue level, its cell-type specificity remains to be determined. These findings suggest that Ectoine may exert multi-pathway neuroprotective effects in brain aging. However, the current data are exploratory and warrant further validation to define causality and translational applicability.

The emergence of collaborative robotics and additive manufacturing of equipment consumables has had a significant impact on the development of chemical synthesis, biomedicine, the food industry, and agriculture. However, high cost hampers the application of collaborative robots in organic and physical chemistry. Here we suggest a low-cost 3D-printed robotic platform made from gripper and dispenser manipulators coupled with computer vision tools that provide full automation of the Knoevenagel reaction of barbituric acid with aromatic aldehydes, ranging from mixing of reagents to kinetic spectrophotometric monitoring. Screening of conditions of the Knoevenagel reaction between barbituric acid and aromatic aldehydes (reagent ratio, concentration and type of polyelectrolytes and interpolyelectrolyte complexes, as well as type of aromatic aldehyde) powered by the developed open-source Python-based software boosts the discovery of optimal conditions for enhanced reaction kinetics. Our robotic system performs dataset collection and discovers smart polyelectrolyte coacervate catalysis.

Synthetic antioxidants are essential in the food industry, prized for their diverse sources, affordability, and effectiveness in enhancing stability and extending shelf life. Hydrazone derivatives are gaining attention for their intriguing pharmacological properties and potential as functional food components. Incorporating these derivatives can significantly boost oxidative stability, leading to healthier and more resilient food options. This study deals with the addition of five N-galloyl hydrazones (NGHs) to gluten-free muffins in order to enrich them with antioxidant properties. NGHs were subjected to SwissADME and pkCSM in silico calculations to get insight into their toxicity and pharmacokinetic features. In vivo genotoxic potential of N-galloyl hydrazones fortified muffins (NGH-FMs) in concentrations of 50 and 100 mg/mL of a standard Drosophila food was assessed in third instar larvae of Drosophila melanogaster by the alkaline comet assay. The results showed that none of the tested products was capable of exerting genotoxic effect at 50 mg/mL. The addition of some NGHs (1-3) in gluten-free muffins prompted an increase in antioxidant capacity in all applied concentration (up to 194.4% and 289.6%, compared to gallic acid and Trolox, respectively), whilst the influence of the other NGHs (4 and 5) strongly depended on the applied concentration. The synthesized hydrazone derivatives are recognized as effective antioxidants, suggesting their potential use as additives in the formulation of functional foods, pending further testing. © 2025 Society of Chemical Industry.

Abstract Background Plants play a key role in the food and pharmaceutical industries as a source of natural products, which are considered alternative medicines for treating many diseases. Although plants are rich sources of phenolic, flavonoids, and other secondary metabolites, the functional roles of these bioactive compounds can be studied by supplementing the diet of Drosophila spp. and subsequently evaluating the behavioral outcomes. This study aimed to conduct a comparative analysis of the behavioral traits and explore the foraging potential of Drosophila mutants, namely Upheld 1 (up 1 ) and Taxi KO (tx ko ), along with positive and negative control groups, during the third instar larval stage when supplemented with peanut skin extracts extracted from solvents, namely, ethyl acetate (EAE), acetone (AE), and methanol (ME). Methods Peanut skin was defatted and extracted with solvents (EAE, AE & ME) using the Soxhlet extraction method. The antioxidant capacity of each extract was evaluated using the 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging assay, and the total phenolic and flavonoid contents of PSE were also assessed. FT-IR (Fourier Transform Infrared) spectroscopy and GC–MS (Gas Chromatography–Mass Spectrometry) analyses were performed to identify the major functional groups as well as the volatile and derived components respectively. The behavioral attributes of third-instar larvae mutants and controls (positive and negative groups) along with wild-type strains ( Canton-S and w 1118 ) were assessed through locomotion and feeding assays (n = 20/group). Results The AE showed the highest antioxidant activity, with greater phenolic and flavonoid contents. The DPPH assay at a concentration of 200 µg/mL was found to have optimal free-radical scavenging activity. Among the extracts, PSE from AE exhibited the strongest free-radical scavenging effect, followed by the EAE and the ME, when compared with standard Vitamin C. The investigations further indicated that PSE positively influenced the foraging behavior of Drosophila spp., probably mitigating the functional deficits caused by mutations. Notably, PSE supplementation resulted in statistically significant ( P < 0.05 ) improvements in locomotor (distance crawled) and feeding (peristalsis cycles) behaviors, when compared with the control group. Conclusions The PSE-fed larvae exhibited altered behavioral attributes in third-instar larvae, due to modifications in the neuronal system, indicating that PSE influences neurobehavioral patterns. Further advanced studies are required to gain deeper insights into the cognitive attributes.

Microbial biofilms in food processing environments pose significant challenges due to their exceptional resistance to conventional sanitation methods, presenting substantial risks to food safety and public health. This review systematically evaluates recent advances in understanding biofilm development across key stages, i.e., initial microbial adhesion, extracellular polymeric substance production, biofilm maturation including resistant phenotypes such as persister cells, and dispersion. Particular emphasis is placed on the molecular mechanisms underlying biofilm formation and the regulatory roles of cyclic-di-GMP and quorum sensing. Crucially, we highlight emerging targeted interventions including enzyme-mediated extracellular polymeric substance disruption, microenvironmental manipulation, quorum sensing inhibitors, metabolic reactivation of persisters (“wake-and-kill”), and controlled biofilm dispersion techniques, clearly outlining their practical applicability and potential limitations in real-world food industry contexts. Moreover, this review uniquely integrates innovative technological developments such as responsive antimicrobial coatings, real-time biosensors, predictive modeling systems, and precision biotechnology approaches. Uniquely, this review integrates molecular mechanisms with practical, stage-specific sanitation strategies and provides actionable insights that can enhance biofilm control, contributing to safer food production practices and im-proved public health outcomes.

Biosurfactants (BSs) are natural, biodegradable compounds crucial for replacing synthetic emulsifiers in the food industry, provided their production costs can be reduced through the use of sustainable and low-cost substrates. This study evaluated the viability of licuri oil as a carbon source for BS production by Candida utilis and assessed the product’s functional stability in food formulations. Production kinetics confirmed the yeast’s efficiency, reducing the water surface tension to a minimum of 31.55 mN·m−1 at 120 h. Factorial screening identified a high carbon-to-nitrogen ratio as the key factor influencing ST reduction. The isolated BS demonstrated high surface activity, with a Critical Micelle Concentration of 0.9 g·L−1. Furthermore, the cell-free broth maintained excellent emulsifying activity (E24 > 70%) against canola and motor oils across extreme pH, temperature, and salinity conditions. Twelve mayonnaise-type dressings were formulated, utilizing licuri oil, and tested for long-term physical stability. Six formulations, featuring the BS in combination with lecithin and/or egg yolk, remained stable without phase segregation after 240 days of refrigeration, maintaining a stable pH and suitable microbiological conditions for human consumption. The findings confirm that the valorization of licuri oil provides a route to produce a highly efficient and robust BS, positioning it as a promising co-stabilizer for enhancing the shelf-life and natural appeal of complex food emulsions.

Functional food has become a rapidly growing segment in the global food industry, emphasizing the use of natural resources as sources of functional ingredients. One promising candidate for development is Robusta coffee leaf flour. The purpose of this study was to determine the optimal treatment and the effect of drying temperature on the antioxidant activity of Robusta coffee leaf flour. This study employed a one-factor randomized block design (RBD). The treatments consisted of combinations of temperature and time, with six levels: P1T1 = 50°C for 4 hours; P1T2 = 50°C for 5 hours; P1T3 = 50°C for 6 hours; P2T1 = 60°C for 4 hours; P2T2 = 60°C for 5 hours; and P2T3 = 60°C for 6 hours. Each treatment was repeated three times, resulting in a total of 18 experimental units. The data were analyzed using ANOVA and Duncan’s multiple range test for significant results. Findings indicated that the highest antioxidant activity was achieved at 60°C for 6 hours (P2T3), with a value of 73.51 ppm. Robusta coffee leaf flour demonstrates strong potential as a functional food ingredient, with optimal antioxidant activity achieved through specific drying conditions. Further research is recommended to investigate its bioactive compound profile and potential applications in food products.

Functional coatings are crucial for enhancing the performance of paper-based packaging materials. Unlike petroleum-based or conventional biobased coatings, which face environmental or performance limitations, this study presents a high-performance, sustainable paper coating that utilizes industrial byproduct pomegranate peel extract (PPe), KH-560, and oxidized starch (OS). A biobased silane coupling agent (PK) was synthesized via a ring-opening reaction between PPe and KH-560, as confirmed by FT-IR, 1H NMR, and 13C NMR analyses. The resulting PK was compounded with OS to create a multifunctional coating (OS&PK). This coating endows paper with exceptional mechanical strength, outstanding barrier properties (against water, vapor, and oil), high thermal stability (>200 °C), and significant antibacterial activity (77% inhibition against S. aureus). Remarkably, the coating can be effectively removed, enabling paper repulping with minimal mechanical strength loss. Thus, this work offers a green, cost-effective coating strategy that combines enhanced performance with repulpability, while promoting the valorization of industrial byproducts.

The widespread use of commercial antibiotics has led to the emergence of multidrug resistance in pathogenic bacteria, posing a significant threat to human health and underscoring the urgent need for alternative antimicrobial agents. In this study, a bacteriocin-producing strain, Bacillus velezensis FS-3 (B. velezensis FS-3), was isolated from soil in Changbaishan, China. Fermentation conditions were optimized to enhance both bacteriocin activity and yield. A novel bacteriocin, PFS-3, was purified from B. velezensis FS-3 using hydrochloric acid precipitation, organic solvent extraction, and preparative reversed-phase high-performance liquid chromatography. Liquid chromatography-mass spectrometry/mass spectrometry analysis determined its molecular weight to be 929.16Da, and amino acid sequencing of this peptide revealed eight amino acids (STYLFEGL). To date, the biological properties of PFS-3 have not been reported. We demonstrate here that PFS-3 exhibits low toxicity and remarkable stability under diverse conditions, including variations in temperature, pH, and the presence of metal ions or organic reagents. PFS-3 displayed broad-spectrum antimicrobial activity, with particularly strong activity against Gram-negative bacteria. Notably, its minimum inhibitory concentration against multidrug-resistant Escherichia coli B2 (MDR E. coli B2) was 16μg/mL. Mechanistic investigations revealed that bacteriocin PFS-3 exerts bactericidal effects on MDR E. coli B2 by disrupting cardiolipin in the outer membrane of the cells. Furthermore, in vivo experiments demonstrated that PFS-3 significantly improved survival rates in infection models of MDR E. coli. In conclusion, PFS-3 is a newly identified bacteriocin with strong antibacterial activity, high stability, safety, and a favorable therapeutic index, highlighting its potential applications in the food industry and biopharmaceuticals for combating MDR E. coli infections.

Phospholipase C has become a pivotal biocatalyst in agricultural and food chemistry, enabling efficient degumming while producing diacylglycerol as a nutraceutical. Over the past two decades, more than 40 microbial, plant, and mammalian PLCs have been characterized, revealing conserved catalytic frameworks but broad diversity in regulatory domains and substrate scope. Advances in protein engineering have yielded thermostable variants active above 70 °C and pH 3.5 and 10.0, while enzymatic routes cut energy use by up to 70% compared with chemical methods. This Perspective presents a comprehensive synthesis that integrates food engineering, sustainability, and enzyme biotechnology. It summarizes PLC's evolutionary origins, structure-function relationships, and production strategies and highlights rational mutagenesis, directed evolution, and AI-guided redesign improving catalytic stability and process compatibility. Industrial applications─including oil refining, dairy optimization, and functional lipid generation, demonstrate measurable efficiency gains and environmental benefits, positioning PLC as a model enzyme for sustainable bioprocessing within a circular bioeconomy.

Lasiodiplodia theobromae is a destructive plant pathogen with a broad host range, causing rotting and dieback in numerous plant species, including post-harvest fungal diseases. As conventional fungicides may have limitations and environmental impacts, exploring alternative, eco-friendly approaches to control this pathogen is crucial. Morinda lucida, is an ethnomedicinal plant reported to have various traditional uses and acclaimed pharmacological activities. Hence, it has been selected for this study. The study focused on investigating the antifungal activities of phytochemicals extracted from the roots of M. lucida using ethanol, chloroform, and hexane against the post-harvest fungal pathogen L. theobromae using in vitro and computational techniques. The results indicated that all three extracts of M. lucida roots exhibited significant antifungal activity against L. theobromae. Among these, the ethanol extract demonstrated the highest growth inhibition, achieving a 81.6% growth inhibition, followed closely by the hexane extract with 77% inhibition and the chloroform extract at 75.9%. The observed inhibitory effects of the extracts can be attributed to the interactions of the phytochemicals present in the extracts with the receptor in the active site, as supported by the findings from molecular docking and DFT studies. Overall, the research suggests that M. lucida possesses considerable antifungal properties, particularly highlighting the ethanol extract as having the most potent inhibitory effect on fungal infections. Thus a research on the underlying mechanisms responsible for the observed antifungal activity will contribute to the development of effective and sustainable strategies for combating post-harvest fungal diseases in the agriculture and food industry.

The diamine oxidase from Glutamicibacter halophytocola (DAO-GH) was recombinantly produced in K. phaffii using the constitutive glyceraldehyde-3-phosphate dehydrogenase promoter for methanol-free production. Firstly, K. phaffii clones were generated for intracellular and secretory DAO-GH production that still possessed antibiotic resistance due to the cloning procedure. For intracellular production, a maximum intracellular DAO activity of 15,404nkat/Lculture was achieved in fed-batch bioreactor cultivations, while for secretory production, the highest extracellular DAO activity of 6,078nkat/Lculture was achieved using the αMF signal peptide without its EAEA sequence. The intracellularly produced DAO-GH was partially purified in several purification steps with a yield of 80%, a purification factor of about 10 and specific DAO activity of 16.7nkat/mgprotein. The secretory DAO-GH production resulted in a specific DAO activity of 15.4nkat/mgprotein already in the cell-free culture supernatant at the end of cultivation without further purification steps. The food industry aims to avoid the use of antimicrobial resistance in enzyme production, therefore, a new cassette plasmid with self-excisable antibiotic resistance markers was constructed for secretory DAO-GH production. The antibiotic-resistance-free K. phaffii clone generated with this plasmid achieved a maximum extracellular DAO activity of 4,770nkat/Lculture in a fed-batch bioreactor cultivation. The DAO-GH obtained in this cultivation was spray-dried, resulting in a storable powder with 23nkat/gpowder DAO activity and a water activity value of 0.12. This study demonstrated the secretion of recombinant DAO in a microbial host such as K. phaffii for the first time and provides a strategy for generating antibiotic-resistance-free K. phaffii clones.

The global food supply chain is highly susceptible to spoilage and contamination risks, posing severe health hazards to consumers. This creates the need for preservation and safety-monitoring methods to reduce the exposure of both industries and consumers to these risks. Recent innovations using functional materials to construct nano- and microrobots of different shapes and sizes show substantial improvements in optimizing various food processes. Here we review the benefits of applying autonomous functional microrobotics to food science and technology, focusing on applications in food safety control, preservation and processing. We identify current limitations specific to each application and general constraints that must be overcome to transition from proof of concept to real-world implementation in the food industry.

The post-COVID-19 pandemic period of 2021–2023 has brought significant changes to the business world, including the food industry, which had previously been considered relatively stable and resilient to crises. This situation requires companies to adopt adaptive financial management, particularly in terms of capital structure. Capital structure, the balance of debt and equity funding, is a strategic aspect that determines a company's ability to maintain liquidity, operational flexibility, and profit stability. This study aims todetermine the effect of capital structure on business risk infood companies listed on the Indonesia Stock Exchange in the post-pandemic period.Business risk is measured using the EBIT Variation Coefficient, while capitalstructure is measured using the leverage ratio. The analysis is conducted usinglinear regression with a series of classical assumption tests. The results show thatcapital structure has a positive and significant effect on business risk. The results of thet-test indicate that capital structure has a significant effect with a t-value of1.902 and a significance value of 0.023. The F-test also shows that the regression model issignificant with a significance value of 0.002, making the model suitable for use.Meanwhile, the coefficient of determination R² value of 0.195 shows thatcapital structure can explain 19.5% of business risk, while the rest isinfluenced by other factors outside the model. This finding confirms that the higherthe level of debt usage, the greater the risk of EBIT fluctuations that must beborne by the company.

The article presents the results of a study examining the potential for supplying agricultural and food products (particularly dairy) to Singapore’s domestic market. It establishes that Singapore’s food industry relies on food imports, and growing incomes and tourism make the country’s market attractive and competitive. Potential distribution channels for imported food are analyzed, and development trends are identified. Both the advantages and risks of supply chains are considered. Particular attention is paid to the analysis of foreign trade and the import of milk and dairy products into Singapore. Furthermore, the article discusses the legal aspects of food supply to the country.

The responsibility of food industries in ensuring the quality and safety of their products is essential, especially in response to increasing consumer demands and regulatory requirements. To meet these expectations, quality management tools must be effectively implemented. While Good Manufacturing Practices (GMP) are mandatory and fundamental prerequisites, the Hazard Analysis and Critical Control Points (HACCP) system provides a structured approach for guaranteeing and managing food safety. This study presents the methodology used for implementing HACCP in a minimally processed vegetable industry, specifically focusing on the lettuce production chain. The objective was to evaluate the effectiveness of the HACCP system implementation. Procedures and HACCP plan forms were developed to control and minimize Critical Control Points (CCPs) based on the system’s seven principles. Results demonstrated a reduction in customer complaints and positive outcomes in microbiological analyses conducted during and after implementation. These findings indicate the production of safer, higher-quality foods, with lower costs and greater consumer acceptance. Although applied to only one production line—lettuce—the positive results support expanding HACCP to other processes and products within the industry, strengthening implementation and team engagement. Additionally, the study highlights how HACCP contributes to reducing food waste by minimizing failures, rework, and losses throughout the production chain, aligning with SDG 12: Responsible Consumption and Production.

Protein filaments, ordered self-assembled protein aggregates, are versatile biopolymers with unique structural and physicochemical properties. Their potential as high-performance materials is driving significant interest for a wide range of applications within the food industry. In this context, this review covers the fundamentals of both native and synthesized protein filaments. It systematically surveys their multifaceted applications in the food industry, including their use for texture modification, interfacial stabilization, encapsulation and delivery, biosensing, contaminant removal, biobased packaging, and as scaffolds for cultured foods. Overall, protein filaments represent a class of highly versatile biomaterials with dual functionality─as both direct food ingredients and enabling materials for safety and processing─highlighting their multifaceted potential to address various needs in the food industry.

In many countries,Corporate Governance is adopted as a means for ensuring shareholders interest are protected. Corporate Governance Code is a blue print to achieve the objective of corporate governance.The Nigeria Corporate governance code emphasized the implementation of gender board diversity among firms. However, the World Economic Forum report on Global Gender Gap in 2024 showed that Nigeria is 125th out of 140 countries on the Global Gender Gap Index. This index showed that Nigeria is still way behind other countries in terms of gender equality and inclusion. Hence, it is essential to evaluate the implementation of the Nigerian corporate governance code in order to determine the extent of its implementation around board gender diversity. The study adopted comparative survey design. The population involved twenty-six listed firms in Nigeria. Five listed banks and five list food and beverage firms were selected using Purposive sampling technique. Data were collected from their annual financial reports (2021-2024) and data were analysed using frequency, percentage and graphs. Results showed that the Nigerian Corporate Governance Code promoted gender board diversity more in the banking industry when compared to the food and beverage industries due to the mandatory CBN 30% threshold. It means that 2022 Corporate Governance policy by the Central Bank of Nigeria (CBN) promoted gender board diversity better in the finance industry than Nigerian Corporate Governance code 2018 by security and exchange commission (SEC) in the food and beverage industry. Comparing firms in both sectors, the companies in banking sector were better than their counterpart in food and beverage industries in term of the trend of compliance among the firms. Drawing from the conclusion, regulatory agencies like Security and exchange commission (SEC) should introduce a regulatory threshold in the Nigerian Corporate Governance code 2018 in order to promote board gender diversity in the food and beverage industry.

Enhancing consumer awareness of sustainable nutrition is a key factor in promoting public health and supporting environmentally friendly food systems. Logos and claims on food packaging that indicate the use of sustainable production methods have the potential to increase awareness, improve accessibility, and encourage producers. This study represents the first systematic audit aimed at assessing the current situation in Türkiye concerning the use of sustainability-related labels and claims, while also providing scientific insights for producers. The presence of sustainability-related logos and claims was examined on food packages displayed in the shelves of one branch from each major grocery chain in a district of Türkiye’s Region 1. In total, 3,085 food products were assessed in three grocery stores. The analysis included logos and claims related to sustainability, such as animal welfare, organic production, recyclable packaging, the Green Dot (ÇEVKO), Rainforest Alliance certification, local production, geographical indication, good agricultural practices, and vegan/vegetarian declarations. All grocery stores provide recycling bins, and reusable shopping bags are strategically positioned in highly visible areas to encourage consumer use. It has been determined that the logo most frequently appearing on food packaging is the recycling logo (87.4%), while the least frequently appearing logos are the organic production logo (0.3%) and the animal welfare declaration (0.13%). The food categories displaying the greatest number of logos on their packaging, in order, were beverages, sugars (including candies), and meat, poultry, fish, and their products. There is a need to increase the number and visibility of sustainability-related logos and claims on food products. The food industry should be encouraged to adopt more environmentally sustainable practices, both in production and packaging.

Abstract High-purity fractionation of microparticles of different particle features is of great importance, especially in clinical diagnosis, recycling applications, and the food industry. We show that high-purity particle separation driven purely by hydrodynamic effects in a microchannel can be realized, achieving not only size, but also density and shape fractionation. For this, a microchannel with periodic contraction-expansion sections is used. A key feature of the method is that the Reynolds number at which a transition between particle equilibrium focusing regimes occurs decreases with increasing particle size, density, or aspect ratio. The evolution of inertial lift forces and centrifugal forces acting on individual particles is studied based on experimentally-determined, local features of the flow field, to gain a deeper insight into the particle migration dynamics. For this purpose, the General Defocusing Particle Tracking method is employed to reconstruct the three-dimensional positions of ellipsoidal and spherical particles. By enabling efficient, purely hydrodynamic separation of microparticles based on size, density, and shape, this approach opens new possibilities for passive separation in microfluidic applications.