Biology and Life Sciences Forum, Volume 26, Issue 1

The journal retracts the article “Comparison of Health-Benefiting Phytoconstituents in the Seeds of Australian-Grown Nigella sativa Genotypes” [...]

The 4th International Electronic Conference on Foods—Focus on Sustainable Food Systems: Current Trends and Advances was held from 15 to 30 November 2023 [...]

In submitting conference proceedings to Biology and Life Sciences Forum, the volume editors of the proceedings certify to the publisher that all papers published in this volume have been subjected to peer review administered by the volume editors [...]

β-casomorphin 7 (BCM7) is a bioactive peptide that is released during the digestion of the β-casein (in particular, the A1 variant) present in cow’s milk. BCM7 has been linked to several health concerns such as gastrointestinal disord...

Gluten-free baked goods (GFBGs) are based mainly on refined flours and starches, being characterized by a poor nutritional profile. The use of alternative flours rich in protein and dietary fibre, and with a good sensorial profile, in the formulation...

The aim of this study is to provide an overview of multidrug-resistance cases of Listeria monocytogenes isolated from fresh meat and meat products from the north of Portugal. Samples of fresh meat preparations and meat products from hypermarkets and...

The chestnut industry generates large quantities of by-products, including the chestnut shell, which is a source of phenolic compounds. In this study, the MIC (minimum inhibitory concentration) of chestnut shell extract was determined using the disk...

Active packaging commonly consists of several bioactive compounds that improve sensory characteristics, protect quality, and expand the shelf life of food items. With a better understanding of the importance of plant-based protein sources, the utiliz...

The objective of this study was to investigate the optimal ratio of a mixture of Thai riceberry rice flour, Job’s tears flour, and black sesame seeds in developing a healthy cereal granola bar. Based on the experimental mixture design of 10 for...

The incorporation of alternative flours in the formulation of gluten-free (GF) baked goods has the potential to improve their nutritional and technological characteristics. Within this context, the addition of novel flours from the grinding of seed-e...

Fruits are an essential part of a healthy lifestyle, providing the body with the necessary nutrients and helping to prevent illness. Recognizing the importance of fruits, our study aimed to create a unique and nutritious mixed fruit jam using the del...

The present work aims to measure the natural radioactivity and annual effective dose in vegetables collected from an agricultural area in El-Jadida located in the Northwestern part of Morocco. The activity concentrations of ²¹⁰Pb, ²²⁶Ra, and ⁴⁰K were...

In the present work, the effect of the Flash Vacuum Expansion (FVE) process on the recovery of total phenolic content (TPC) from entire coffee peel was evaluated. The resulting extracts were microencapsulated by spray drying using maltodextrin (MD10)...

Pitaya (Hylocereus sp.) is an exotic and attractive fruit with promising consumption potential due to its nutritional qualities and its flavor and color. However, this fruit and its nutritional benefits for the human diet are not widely known. This p...

This study’s objectives were to evaluate the possibility of S. aureus contamination in bottled drinking water and to determine the elements that affect the level of S. aureus in raw water. In two drinking water treatment facilities, samples of...

Oil cakes are pomace that is a by-product of pressing oil from oilseeds. Due to the content of bioactive ingredients, there is more and more talk about their valorization through use in human and animal nutrition as well as microbiological processes...

In the last decade, the use of natural antimicrobial agents, like polyphenolic extracts in postharvest applications, has gained attention. However, a significant challenge lies ahead. Demonstrating these agents’ commercial-scale production feas...

Pumpkin (Cucurbita moschata) undergoes several cooking processes before consumption, leading to alterations in both its physical attributes and chemical composition. Therefore, the objective of this work is to evaluate the effect of different cooking...

This study aimed to assess the food safety and quality in Pakistan’s supply chain and improvement improvement solutions to enhance consumer health and trust in the local food system by identifying critical points and proposing improvement solut...

Kiwi fruit is a member of the “Actinidiaceae” family, with over 76 species and cultivars with a wide range of sensory attributes. The kiwi fruit is one of the most popular fruits in the world, and it is high in nutrients such as vitamins,...

The production of high-quality rum requires a carefully controlled fermentation process, which is determined by the physicochemical and nutritional properties of the molasses used as a substrate. The flavor, aroma, and alcohol content of the final pr...

The present study concentrated on the quality assessment of spent coffee grounds (SCG) blends collected after the brewing process in local commercial cafeterias. To obtain SCG extract and oil, the ultrasound-assisted extraction with 60% hydroethanoli...

The consumption of food supplements in Latin America represents 7% of the world’s consumption, as reported by the Latin American Alliance of Responsible Nutrition (ALANUR) in 2021. Developing high-quality Andean-grain supplements could be inter...

This project aimed to develop a lentil and turmeric-based pasta, where three formulations were evaluated. The elaboration process was carried out, and, subsequently, the physicochemical, microbiological and sensory properties of the pasta were as wel...

The composition and ratio of volatile compounds in soy sauce have a major impact on its organoleptic properties. Considering the important influence of long-term (3 months) moromi fermentation on the aroma formation of soy sauces from different mater...

This study aims to explore the relationship between food quality and mental health by comprehensively analyzing existing research. A systematic review was conducted to identify relevant studies published between 2010 and 2022. The selected studies en...

Snacking outside of main meals is common and often a dietary requirement, especially for children and toddlers. This habit has both social and educative dimensions, as it has become an established moment in people’s daily routines. We conducted...

The World Health Organization reports that foodborne illnesses cause millions of disease cases globally, resulting in approximately 33 million lost healthy years of life. Over the past decade, global awareness of food safety grew significantly, highl...

In recent years, the valorization of food by-products has attracted increased interest in the scientific community for ecological and economic reasons. Opuntia ficus-indica (OFI) peels are the primary by-products of prickly pears. Several studies cla...

Goat milk and cheese are popular dairy products known for their nutritional value and distinct flavors. The presence of bioactive compounds such as carotenoids and volatile compounds in these products contributes to their sensory characteristics and...

In this paper, a study to determine the acoustic properties of Chihuahua, Manchego, and panela cheeses is carried out by applying acoustic spectroscopy in the ultrasound spectrum. The products were purchased at a local store in the capital city of Ch...

Walnuts (Juglans regia) are characterized by a high fat content of approximately 73%. The oil contained in the nuts is rich in unsaturated fatty acids, including monounsaturated oleic acid and polyunsaturated fatty acids, both of the n-3 and n-6 fami...

This study aimed to determine storage conditions for microparticles containing habanero pepper extracts with maltodextrin (MD) and a 95:5 w/w mixture with precipitated silica (MDSP) as wall materials. State diagrams (SD) using water adsorption isothe...

The current market requires new fish-based products. In this context, the use of focus groups is a qualitative technique that enables the generation of ideas for the development of new products. The aim of this study is to create a list of ideas for...

Macroalgae, or seaweed, has a long history of use in human diets, especially in Eastern nations. However, the present interest in these species is driven by their remarkable bioactive and nutritional qualities and their significant availability and u...

Noni (Morinda citrifolia L.) is utilized for wellness drinks, puree, and nutraceuticals, while its seeds are a source of vegetable oil. However, misconceptions persist due to limited scientific research in Sri Lanka. This study evaluated the cytotoxi...

Platelet function is closely linked to cardiovascular health. Functional foods such as yogurt and oily fish are enriched in bioactive polar lipids, which can reduce platelet activation and the incidence of cardiovascular disease. This pilot project i...

Diabetes is a metabolic disease of global concern, causing death due to triggered oxidative and inflammatory complications. Alpha-glucosidase has become a popular drug target for managing diabetes. This study, therefore, investigated the potential of...

The purpose of this study was to determine the extraction of hydrolysate protein from waste materials (rice grain and rice beverages) in order to increase the value of domestic raw materials. The goal was to create protein beverage products containin...

Five varieties of industrial hemp (Cannabis sativa L.; Futura 75, Futura 83, Felina 32, Earlina 08 FC and Henola) were planted to produce grain and then to study their potential as an alternative source of nutritional compounds due to their fat, carb...

Inulin is a molecule, namely, a functional dietary fiber from non-digestible carbohydrates, and is generally utilized in pasta production at concentrations or replacement ratios of 0.5–20%. As highlighted in this study, the optimum cooking time...

The aim of this research was to evaluate the physicochemical and textural properties of food hydrogels produced using pea protein and gellan gum. The obtained samples were analyzed in terms of their volumetric gelling index, microrheology, texture, p...

Studies on the impact of colonic fermentation of plant sterol (PS)-enriched foods using dynamic in vitro models are limited. This study aimed to evaluate the effect of a 72-h dynamic in vitro digestion-colonic fermentation (using the simgi^® syste...

The aims were: (a) to biomonitor vanadium (V) in wild edible mushrooms collected from urban/rural areas across Leicestershire (England); (b) to characterise the risk to humans caused by its content in topsoils. Thirty-four mushrooms were collected: t...

Bioactive compounds such as polyphenols are ubiquitous in many foods. However, their presence varies in structure, concentration, and action along food manufacturing and digestion. The simulated digestion assays allow for the estimation of variations...

Berry fruit seeds should be treated as a valuable waste product of the fruit industry. In the following study, oils from cranberry, black currant, red currant, strawberry and chokeberry seeds were extracted by conventional and pressurized liquid extr...

Rainbow trout (O. mykiss) is rich in proteins and its production is high. Serrano chili peppers (C. annuum L.) contain capsaicinoids that participate in the prevention of different illnesses. The aim of this work was to evaluate the effect of the add...

Chefs often say, “You eat with your eyes first.” This means that, while taste, smell, and vision are distinct senses, visual stimuli generate expectations through learned associations, and these expectations exert cognitive top–down...

Acetic acid bacteria (AAB) are ubiquitous wine spoilage microorganisms causing significant economic damage to winemakers. Considering difficulties in their isolation through traditional microbiological methods, it would be advantageous to detect them...

In recent years, scientific research has focused on studying Andean roots and tubers due to their attractive agricultural and nutritional qualities; however, as they contain a high level of moisture, it is imperative to dry them to extend their usefu...