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<jats:title>Abstract</jats:title><jats:p>Probiotics viability and stability is a core challenge for the food processing industry. To prolong the viability of probiotics (<jats:italic>Lactobacillus acidophilus</jats:italic>), gelatin (GE)–chitosan (CH) polyelectrolytes‐coated nanoliposomes were developed and characterized. The average particle size of the nanoliposomes was in the range of 131.7–431.6 nm. The mean zeta potential value of the nanoliposomes differed significantly from −42.2 to −9.1 mV. Scanning electron micrographs indicated that the nanoliposomes were well distributed and had a spherical shape with a smooth surface. The Fourier transform infrared spectra revealed that the GE–CH polyelectrolyte coating has been effectively applied on the surface of nanoliposomes and <jats:italic>L. acidophilus</jats:italic> cells were successfully encapsulated in the lipid‐based nanocarriers. X‐ray diffraction results indicated that nanoliposomes are semicrystalline and GE–CH polyelectrolyte coating had an influence on the crystalline nature of nanoliposomes. Moreover, the coating of <jats:italic>L. acidophilus</jats:italic>‐loaded nanoliposomes with GE–CH polyelectrolytes significantly improved its viability when exposed to simulated gastrointestinal environments. The findings of the current study indicated that polyelectrolyte‐coated nanoliposomes could be used as an effective carrier for the delivery of probiotics and their application to food matrix for manufacturing functional foods.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Seaweeds, serving as valuable natural sources of phenolic compounds (PCs), offer various health benefits like antioxidant, anti‐inflammatory properties, and potential anticancer effects. The efficient extraction of PCs from seaweed is essential to harness their further applications. This study compares the effectiveness of different solvents (ethanol, methanol, water, acetone, and ethyl acetate) for extracting PCs from four seaweed species: <jats:italic>Ascophyllum</jats:italic> sp., <jats:italic>Fucus</jats:italic> sp., <jats:italic>Ecklonia</jats:italic> sp., and <jats:italic>Sargassum</jats:italic> sp. Among them, the ethanol extract of <jats:italic>Sargassum</jats:italic> sp. had the highest content of total phenolics (25.33 ± 1.45 mg GAE/g) and demonstrated potent scavenging activity against the 2,2‐diphenyl‐1‐picrylhydrazyl radical (33.65 ± 0.03 mg TE/g) and phosphomolybdate reduction (52.98 ± 0.47 mg TE/g). <jats:italic>Ecklonia</jats:italic> sp. had the highest content of total flavonoids (0.40 ± 0.02 mg QE/g) in its methanol extract, whereas its ethyl acetate extract contained the highest content of total condensed tannins (8.09 ± 0.12 mg CE/g). <jats:italic>Fucus</jats:italic> sp. demonstrated relatively strong antioxidant activity, with methanolic extracts exhibiting a scavenging ability against 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical (54.41 ± 0.24 mg TE/g) and water extracts showing ferric‐reducing antioxidant power of 36.24 ± 0.06 mg TE/g. Likewise, liquid chromatography–mass spectrometry identified 61 individual PCs, including 17 phenolic acids, 32 flavonoids, and 12 other polyphenols. <jats:italic>Ecklonia</jats:italic> sp., particularly in the ethanol extract, exhibited the most diverse composition. These findings underscore the importance of selecting appropriate solvents based on the specific seaweed species and desired compounds, further providing valuable guidance in the pharmaceutical, nutraceutical, and cosmetic industries.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The PCs, which are secondary metabolites present in terrestrial plants and marine organisms, have garnered considerable attention due to their potential health advantages and diverse biological effects. Using various organic/inorganic solvents during the extraction process makes it possible to selectively isolate different types of PCs from seaweed species. The distinct polarity and solubility properties of each solvent enable the extraction of specific compounds, facilitating a comprehensive assessment of the phenolic composition found in the seaweed samples and guiding industrial production.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>Postharvest fungal attacks on fruits such as apricots and loquats are common. Diseased fruit samples were collected from Murree's local fruit markets. The disease‐causing pathogens were identified utilizing molecular, microscopic, and morphological characteristics. <jats:italic>Alternaria alternata</jats:italic> and <jats:italic>Aspergillus niger</jats:italic> were identified as the pathogens responsible for brown rot in loquat and black rot in apricot. To combat these fruit diseases, iron oxide (Fe<jats:sub>2</jats:sub>O<jats:sub>3</jats:sub>) nanoparticles were synthesized using <jats:italic>Bacillus subtilis</jats:italic> and were characterized using various techniques. X‐ray diffraction examination validated the size of iron oxide nanoparticles. The presence of several capping agents in the synthesized nanoparticles was confirmed by Fourier transform infrared analysis. Scanning electron microscopy revealed the spherical morphology of nanoparticles, whereas energy‐dispersive X‐ray proved the presence of different elemental compositions. After completing antifungal activities in vitro and in vivo, it was discovered that a nanoparticle concentration of 1.0 mg/mL efficiently suppressed the growth of fungal mycelia. Fungi growth was effectively inhibited in fruit samples treated with 1.0 mg/mL nanoparticles. The results of successful in vitro and in vivo antifungal activities imply that iron oxide (Fe<jats:sub>2</jats:sub>O<jats:sub>3</jats:sub>) nanoparticles play an important role in ensuring fruit quality against pathogenic attacks. Bacterial‐mediated iron oxide can be widely used because it is less expensive and less harmful to the environment than chemically manufactured fertilizers.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Barley (<jats:italic>Hordeum vulgare</jats:italic> L.) is the traditional malting cereal and is primarily used for beverages, whereas rye (<jats:italic>Secale cereale</jats:italic> L.) is mainly used in baked goods. Conversely, quinoa (<jats:italic>Chenopodium quinoa</jats:italic> Willd.) is a gluten‐free pseudocereal, rich in starch and high‐quality proteins, and can be used in a similar manner to cereals. The sharp bitterness of unprocessed rye and the earthy aroma of native quinoa interfere with the acceptance and development of food products. Malting of barley is known to improve its processing properties and enhance its sensory quality. Therefore, the effect of germination and kilning on malt quality (e.g., viscosity) as well as the volatile composition of barley, rye, and quinoa were monitored. Moreover, temporal changes on the volatile patterns of rye and quinoa at the different stages of malting were compared to barley. In total, 34 volatile compounds were quantified in the three (pseudo)cereals; the alcohol group dominated in all unprocessed samples, in particular, compounds contributing grassy notes (e.g., hexan‐1‐ol). These grassy compounds remained abundant during germination, whereas kilning promoted the formation of Maillard reaction volatiles associated with malty and roasted notes. The volatile profiles of kilned barley and quinoa were characterized by high concentrations of the malty Strecker aldehyde, 3‐methylbutanal. In contrast, green, floral notes imparted by phenylacetaldehyde remained dominant in rye malt. Hierarchical cluster analysis of the volatile data discriminated the samples into the different stages of malting, confirmed the similarities in the volatile patterns of barley and rye, and indicated clear differences to the quinoa samples.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>In this study, the effect of germination and kilning on the chemical and volatile composition of barley, rye, and quinoa was examined. Temporal changes on the volatile patterns of rye and quinoa at different stages of malting were compared to barley. Understanding the differences among the (pseudo)cereals as well as the influence of processing on malt quality and aroma development can help find new food applications.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>The aim of the present study was to prepare a new antimicrobial Pickering emulsion of which the star anise essential oil was added to the oil phase, and to investigate the effect of stabilization by bio‐based active nanoparticles consisting of zein and pectin loaded with thymol. First, the thymol‐loaded zein/pectin composite nanoparticles (ZTNPs) were fabricated as uniformly distributed spherical nanoparticles with an average diameter of 200 nm through antisolvent precipitation. Second, the effects of nanoparticles’ concentration, oil phase ratio, and storage time on the stability of emulsions were explored according to particle size potential, interfacial tension, rheology, and micromorphology. Finally, the antibacterial results showed that Pickering emulsion inhibited <jats:italic>Escherichia coli</jats:italic> and <jats:italic>Staphylococcus aureus</jats:italic> compared to the control group by nearly 7 log colony‐forming unit/g at 36 h, which was twice as much as the inhibition by thymol or star anise essential oils and ZTNPs.. Therefore, the proposed Pickering emulsion with star anise essential oil could be used as a green and safe plant‐derived antimicrobial agent in the food industry.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>A hybrid smart solar dryer (HSSD) based on indirect forced convection and a controlled auxiliary heating system was developed, fabricated, and tested to be convenient for sunny and cloudy weather conditions. The achievements of the developed dryer focus on controlling the temperature of the dryer, increasing the drying rate, reducing energy consumption, and providing high‐quality products. The HSSD was tested and evaluated for drying basil and sage herbs at 30, 40, and 50°C. The results showed that the fresh basil and sage leaves of 1 kg with a moisture content of 84.7% and 75.53% (wet basis) were dried within 58, 46, 32 and 38, 28, and 20 h at 30, 40, and 50°C, respectively. Correspondingly, the traditional drying methods achieved 96 h outdoors and 144 h indoors at room temperature. The average of the fabricated flat‐plate solar collector efficiency (thermal efficiency, η<jats:sub>fpsc</jats:sub>) was ranged from 49.18% ± 9.52% to 66.02% ± 2.8%. The highest drying rates were achieved with the HSSD method. Moreover, the HSSD method led to a remarkable saving in energy with values ranging from 25.54% to 77.1% versus the traditional drying methods. While the best quality in terms of essential oil content and microbial load for the dried basil and sage herbs was achieved by the HSSD at 40°C. Finally, the HSSD is a promising energy‐efficient method where it can save 70% of energy consumption, thus reducing the carbon footprint of drying processes, and providing higher quality products compared to the conventional methods.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Accumulating evidence suggests that specific probiotic strains exert hypoglycemic effects on type 2 diabetes mellitus (T2DM), and probiotic strains within <jats:italic>Bifidobacterium</jats:italic> exhibit potential beneficial effects on T2DM. In this study, α‐glucosidase inhibitory activities of 14 <jats:italic>Bifidobacterium</jats:italic> strains were assessed in vitro. The hypoglycemic effects of <jats:italic>Bifidobacterium longum</jats:italic> WHH2270 with high α‐glucosidase inhibitory activity (42.03%) were then investigated in a high‐fat diet/streptozotocin‐induced T2DM rat model. Oral administration of WHH2270 (4 × 10<jats:sup>9</jats:sup> CFU/kg/day) for 8 weeks significantly reversed the reduced body weight and ameliorated the levels of fasting blood glucose, serum triglyceride, serum total cholesterol, glucose tolerance, and insulin resistance in T2DM rats. Using 16S rRNA high‐throughput sequencing of feces, WHH2270 was revealed to reshape the gut microbiome composition by increasing the abundances of <jats:italic>Lactobacillus</jats:italic> and <jats:italic>Bifidobacterium</jats:italic> and decreasing the abundances of <jats:italic>UCG_005</jats:italic>, <jats:italic>Clostridium</jats:italic>, and <jats:italic>Faecalibacterium</jats:italic> in T2DM rats. Besides, the fecal levels of short‐chain fatty acids (SCFAs) including acetate, propionate, and butyrate were also elevated after WHH2270 administration. Moreover, the gene expressions of SCFA receptors <jats:italic>FFAR2</jats:italic> and <jats:italic>FFAR3</jats:italic> in the colon and pancreas of T2DM rats were restored by WHH2270 administration, accompanied by increased levels of serum acetate. In summary, these results provide evidence that WHH2270 has the potential to improve T2DM symptoms by alleviating hyperglycemia, which was associated with changes in the gut microbiome composition and SCFA production.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p><jats:italic>Bifidobacterium longum</jats:italic> WHH2270 with high α‐glucosidase inhibitory activity may serve as a promising hypoglycemic agent for the treatment of T2DM.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>Fresh wet noodles (FWNs) are popular among people and have attracted increasing attention because of their characteristics of freshness, chewiness, good taste, and better maintenance of noodle flavor. However, due to the high moisture content and abundance of nutrients in FWN, they are prone to spoilage, which shortens their shelf life and reduces their quality, greatly restricting their large‐scale production. Therefore, seeking effective preservation methods to prolong the shelf life is a major breakthrough for the industrialization of FWN. The present review provides a comprehensive overview of the main factors that contribute to the spoilage and degradation of FWN. These factors encompass microorganisms, moisture content, nutritional composition, enzymes, and storage temperature. Moreover, the recent developments in novel shelf‐life extension technology applied to FWN, such as chemical preservatives, natural preservatives, physical treatment technologies, and composite preservation technology, are presented and discussed. From the literature reviewed, the application of technologies, such as adding preservatives, modified atmosphere packaging, microwave, cold plasma, ozone, and other technologies, has a certain effect on improving the shelf life of FWN, but the single preservation technology still has some deficiencies. In order to further improve the preservation efficiency, using two or more preservation methods is an important direction for future research on the preservation technology of FWN.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>The nonthermal plasma (NTP) technology is a promising nonthermal technology that can be employed for pasteurization of fruit juice. The effect of NTP on the natural microbiota, namely, aerobic mesophiles (AM), and yeasts and molds (YM) in pineapple juice were examined in the experimental range of 25–45 kV up to 10 min treatment time. At an applied voltage of 45 kV, the AM and YM count reductions of 4.7 and 4.1 log cfu/mL were obtained at the end of the 14‐min treatment. The inactivation kinetics of microbes were attempted to be explained using nonlinear models, including Weibull + tail, Geeraerd, log‐logistic, Coroller, and Cerf. The residual population (<jats:italic>N</jats:italic><jats:sub>res</jats:sub>) model parameter in the Geeraerd model explained the tailing behavior of microbes. Furthermore, the estimated values for the scale parameter and destruction rate constants were used to describe the sensitive and resistant percentages of the microbial population. According to statistical parameters (<jats:italic>R</jats:italic><jats:sup>2</jats:sup>: 0.978–0.999, RMSE: 0.034–0.277) and validation indicators (accuracy factor: 1.013–1.152, bias factor: 0.985–1.12), all models performed well. Akaike's theory was used to select the best‐fit model, and the Coroller model was shown to be the most accurate one for AM and YM, exhibiting the lowest Akaike increment (<jats:italic>Δ<jats:sub>i</jats:sub></jats:italic> = 0).</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Nonthermal plasma may be used as an alternate nonthermal process for this product in order to meet customer appeal for safe and nutritious juice with minimal processing. The goal of this work was to produce a nutritious and safe pineapple juice by using nonthermal processing.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>Low‐temperature storage is a widely used method for peach fruit storage. However, the impact of PpCBFs on pectin degradation during low‐temperature storage is unclear. As such, in this study, we stored the melting‐flesh peach cultivar “Fuli” at low temperature (LT, 6°C) and room temperature (RT, 25°C) to determine the effect of different temperatures on its physiological and biochemical changes. Low‐temperature storage can inhibit the softening of “Fuli” peaches by maintaining the stability of the cell wall. It was found that the contents of water‐soluble pectin and ionic‐soluble pectin in peach fruit stored at RT were higher than those stored at LT. The enzyme activities of polygalacturonase (PG), pectate lyase (PL), and pectin methylesterase (PME) were all inhibited by LT. The expressions of PpPME3, PpPL2, and PpPG were closely related to fruit firmness, but PpCBF2 and PpCBF3 showed higher expression levels at LT than RT. The promoters of PpPL2 and PpPG contain the DER motif, which suggested that PpCBF2 and PpCBF3 might negatively regulate their expression by directly binding to their promoters. These results indicated that LT may maintain firmness by activating PpCBFs to repress pectin‐degradation‐related enzyme genes during storage.</jats:p>