This study investigated the effects of three key factors, UV-C irradiation, storage time, and cutting effect, on the physicochemical properties of fresh-cut and whole plum tomatoes. UV-C irradiation was applied at three low radiation doses (0.22, 0.4 and 1.23 kJ/m²) appropriate for the ripening stage of the tomato. Tomatoes were subsequently stored at 5.9 °C for four days (96 h). Mass loss analysis demonstrated significantly higher water loss in fresh-cut tomatoes (up to 12.39%) compared to whole tomatoes (max 2.65%) with UV-C treatment amplifying this effect, especially at higher UV-C doses. Colorimetric changes were more pronounced in fresh-cut samples, as indicated by the higher total colour difference (ΔE*=6.23 vs. 2.95 in whole tomatoes) and greater chroma (C*) reduction (11.6% vs. 4.4%) reflecting increased oxidative stress induced by tomato cutting and UV-C-exposure. Firmness decreased more in fresh-cut tomatoes (F|_max reduction up to 28.5%), although UV-C irradiation moderately preserved firmness in whole fruits. Respiration rate was higher in fresh-cut tomatoes, rising by 64% in fresh-cut controls compared to whole controls (5.21 vs. 3.17 mL CO₂·kg⁻¹·h⁻¹), and was further increased by UV-C exposure (up to 7.43 mL CO₂·kg⁻¹·h⁻¹ at 1.23 kJ/m²), indicating enhanced metabolic stress. Additionally, soluble solids and titratable acidity responded to UV-C treatment, with more pronounced changes in fresh-cut tomatoes, suggesting metabolic changes. Ethylene production increased significantly in fresh-cut tomatoes, particularly at later storage times, contributing in accelerated ripening. Overall, UV-C irradiation demonstrated potential for extending shelf-life and preserving quality in whole tomatoes by limiting water loss and maintaining firmness and colour stability. However, in fresh-cut tomatoes, the benefits were UV-C dose-dependent and limited by increased susceptibility to oxidative stress and ripening. Optimization of UV-C dosage appears necessary to balance beneficial antimicrobial and shelf-life extension effects with the minimization of quality degradation in fresh-cut products.

Pekasam is a traditional fermented fish dish from West Kalimantan, prepared using salt and cooked rice. However, the optimal concentration of cooked rice for making pekasam is unknown. This study aims to determine the effect of variations in cooked rice concentration on physicochemical properties, organoleptic characteristics and nutritional composition of Nila or Tilapia (Oreochromis niloticus) pekasam. The study used a Completely Randomized Design (CRD) with three cooked rice concentration treatments, namely 40%, 70% and 100% of the fish weight. A 1 kg Nila, covered with salt and cooked rice, was fermented in an airtight glass jar for 7 days. Physicochemical, organoleptic, and proximate tests were conducted at the Tanjungpura University Laboratory. Organoleptic testing involved 30 untrained panelists using a line scale. Data were analyzed using ANOVA. The results showed that pekasam with a 70% cooked rice concentration had a brighter color (L = 26.84), higher water content (57.83%), and the highest salt content (23.00%) and pH (5.79). Pekasam with a 70% cooked rice also had a distinctive aroma, attractive color, medium chewy texture, and a balanced tart and salty taste. Proximate tests showed that pekasam with a 70% cooked rice concentration had the highest protein (9.527%), carbohydrates (18.358%) and calorific (138.378 Cal.g-1) content. The 70% cooked rice concentration produced pekasam with an optimal physicochemical, organoleptic and nutritional quality.

This study aimed to evaluate the effectiveness of yerba mate extract, both in its free and microencapsulated forms, in Vienna sausages, focusing on preserving their physical properties, antioxidant capacity, and antimicrobial activity during storage at 5°C and 12°C. The results demonstrated that microencapsulating yerba mate extract significantly reduced weight loss during sausage cooking, maintained antioxidant activity, and inhibited lipid oxidation more effectively than the free extract. Furthermore, yerba mate extract exhibited notable antimicrobial properties against pathogenic microorganisms, enhancing the microbiological safety of meat products. The analysis revealed that storage temperature significantly influenced the characteristics of sausages treated with yerba mate extract. Sausages stored at 5°C retained higher antioxidant activity, exhibited lower levels of oxidative compounds (TBARs), and showed more effective inhibition of microbial growth compared to those stored at 12°C. Regarding sensory acceptability, sausages containing free yerba mate extract were more similar to the control sample than those with the microencapsulated extract. These findings highlight the promising potential of yerba mate extract, particularly in its microencapsulated form, as a functional ingredient in sausages, contributing to physical stability, antioxidant protection, and antimicrobial properties during storage.

Short food supply chains (SFSCs) are a still developing phenomenon in the world of food production and distribution. They involve a direct connection between local farmers and consumers, with minimal intermediaries involved. SFSCs have gained significant interest in recent years due to their potential to promote sustainable agriculture and support local communities. As a result, many governments, organisations, and individuals have been exploring ways to develop and promote these chains as a viable alternative to conventional food supply chains. However, it is still unclear how SFSCs products are perceived differently by producers and consumers: what makes SFSCs products more desirable? Starting from a European project (SmartChain), answers from twenty questionnaires from SFSCs actors across Europe were analysed to understand the strengths and weaknesses of SFSCs products according to the producers. From their answers, 18 quality criteria referred to SFSCs products were obtained and then proposed to consumers through a second questionnaire. The second questionnaire aimed to better understand whether the producers’ points of view matched the consumers’ points of view. From the analysis of the results, it was possible to understand what criteria were considered quality attributes by producers and consumers. Organic production and the presence of both trained and vulnerable personnel were not particularly relevant to the quality perception of SFSCs products. The storage method, the assortment range, and the processing of the products were not evaluated as quality criteria. The consumers who were interviewed perceived the quality of a food product coming from an SFSC linked to the characteristics of the social context of the product. They associated products sold in SFSCs with non-processed food. Overall, such a survey can be considered a useful tool to deepen our knowledge about short food supply chains and offers several ideas for further studies and analysis.

Regarding neonates and infants, the videofluoroscopy swallowing study is always conducted with liquids impregnated with a radiopaque material in varied proportions and thickenings. Variations in thickening and barium concentration are known to change the swallowing function. The present study aimed to analyze the rheological and macroscopic properties of barium contrast and liquids commonly used in Brazil with infants under six months old. This study was approved by the Ethics Committee under certificate number 63361616.2.0000.5482. Rheological measurements were performed on samples of breast milk and infant formulas, pure, with thickener, impregnated with liquid barium sulfate, as well as a pure barium sulfate sample. The data collected showed similar viscosity rates between breast milk and the infant formulas Aptamil and Enfamil. Impregnating them with 20% and 33% liquid barium sulfate increased their viscosity. However, they remained in the same classification, despite the quantitative differences in their apparent viscosity. The regular products, in formulation with thickener and thickener plus 20% barium, showed an increase in apparent viscosity close or twice to that of Enfamil A.R. impregnated with 33% barium sulfate. The study allowed a more in-depth understanding of how the products behave at strain rates consistent with the conditions when swallowing. The results indicated in this study confirm the need for knowledge and care in preparing liquids to be offered in videofluoroscopy swallowing studies with neonates and infants. They also emphasize the importance of objectively measuring the viscosities of videofluoroscopic fluids, matching them with the liquids to be prescribed in their diets.

Our study focuses on describing the zootechnical characteristics of dairy cattle farms and conducting serological research on brucellosis in ruminants. To this end, a survey was conducted in 119 dairy farms, collecting 363 serum samples from March to December 2022. The study was carried out in the Doukkala region, within the province of El Jadida and Sidi Bennour, Morocco. The results indicate that 90.8 % of operators are owners with 37.8 % having no formal education. The cattle population consists of 67.8 % crossbreed and 31.4 % imported breed. A significant proportion of cows are purchased from the souk (57.5 %). The proportion of cows with a history of abortion is higher (p=0.01) in crossbreed cattle than in the imported breed. Notably, only 10.2 % of farmers are aware of bovine brucellosis. The detection of brucellosis was carried out using the Rose of Bengal test on serum samples collected from the blood. The study revealed a low rate of brucellosis cases (0.8 %) in a sample of 363 cows. This is attributed to the previous enforcement of health and hygiene measures by dairy farms. However, the lack of education and awareness about this disease and the importance of hygiene in dairy production could pose risks to production and consumer safety.

Labaneh (strained yogurt) is a traditional dairy product. It is usually produced without chemical preservatives as Jordanian standards for this product prevent their addition. Its shelf life is limited to two weeks. This research aims to develop the shelf life of labaneh using eco-friendly methods, via the addition of protective probiotic cultures. Protective probiotic cultures were prepared by activating DVI freeze-dried Propionibacterium freuendereichii, subsp. shermanii and Lactobacillus paracasei in sterilized skim milk. Fifty kg of fresh milk was divided into two portions, the first containing the traditional yogurt starter culture (2%) and the second processed by adding both the starter (2%) and protective probiotic cultures (1%). After fermentation, two types of yogurts were produced, and refrigerated for several hours. They were then salted, strained separately to about 25% total solids in a special cloth to produce labaneh paste. The paste was then distributed into two groups of sterilized jars (21 for each) and placed in refrigerated storage. Both types of labaneh (traditional and developed) were evaluated at different time intervals of refrigerated storage (0, 3, 7, 10, 14, 21, 30 days) for their counts of coliform bacteria, yeast and mould, and lactic acid bacteria (LAB), and for their pH, ash, acidity, moisture, protein, fat and titratable acidity. The probiotic count was also evaluated for the developed labaneh. The shelf life of the developed labaneh was determined based on the acidity, yeast and mould counts and organoleptic characteristics. No obvious and significant undesirable changes were seen at 30 days of refrigeration or went beyond the Jordanian standard for the developed labaneh, compared to the traditional one which started to spoil after 14 days. No coliform bacteria were found after 30 days of refrigerated storage in the traditional and developed labanehs. The counts of yeast and mould were generally higher in the traditional labaneh than in the developed one, while the number of LAB was lower in the traditional labaneh than in the developed one. The pH and moisture of the developed labaneh were generally lower than that of the traditional labaneh, but the titratable acidity, ash, protein and fat were higher in the developed one. Regarding the sensory properties, most of the panelists organoleptically preferred the developed one during the storage period. Therefore, it is concluded that the protective probiotic cultures were effective in extending the shelf life of labaneh.

Non-alcoholic beverages often contain various constituents and additives, influencing both their nutritional profiles and functional attributes. Given the ubiquity of these beverages and their potential health implications, rigorous quality checks are indispensable to ascertain compliance with health and safety standards. This research aimed to quantify caffeine and phosphoric acid levels in a diverse array of soft drinks from Kosovo’s market. To achieve this, 41 distinct non-alcoholic beverage samples from the local market were scrutinized. Caffeine concentrations were determined via UV-Vis spectrophotometry, while potentiometric titration was employed to assess phosphoric acid levels. As expected, energy drinks in Kosovo contained markedly higher caffeine concentrations compared to carbonated soft drinks and ice-tea variants. On the other hand, based on the results, analysed energy drinks showed somewhat greater caffeine contents than those reported in packaging of the beverage samples. Our study showed that a significant portion of the samples (21.95% for caffeine and 9.76% for phosphoric acid) did not conform to the standards set by EU 1169/2011 regulation or the EU 1333/2008 regulation. These findings underscore the urgency for relevant food safety authorities to implement rigorous oversight and enact appropriate protective measures. It is also imperative for the Kosovo National Food Safety Authority to craft specific regulations stipulating permissible additive concentrations, especially for caffeine and phosphoric acid, in non-alcoholic beverages.

The sun-dried method is popular for producing dried Sergestid shrimp in Vietnam, but maintaining consistent product quality across seasons is challenging due to its dependence on weather conditions. A previous study used convection drying at a laboratory scale. In this study, the laboratory scale was upgraded to a commercial scale, and recovery efficiency and Sergestid shrimp images were recorded during production stages. Parameters were adjusted for economic efficiency and convenience. Results showed a decrease in recovery efficiency on the laboratory scale, while the commercial scale improved with washing and blanching. Overall, there was no significant difference in recovery efficiency between the commercial production (15.76 %) and laboratory scale (16.29 %). The commercial-scale dried Sergestid shrimp exhibited better colour than the laboratory-scale product. The product met food safety and quality criteria according to Vietnamese standards. Microorganisms such as Coliforms, E. coli, B. cereus, C. perfringens and salmonella, and total number of yeast and mold spores, were not detected in the product. On the other hand, the product of commercial production contained 256 kcal 100 g−1 of energy and a protein content of 55.50 ± 0.33 %. These findings form a foundation for scaling up production and assessing economic feasibility. Adjusting production parameters using larger equipment contributes to achieving optimal production efficiency and economic benefits.

The global food industry is a useful domain for examining ethical challenges and exploring paradoxes. The authors make the case for the use of art, design, and aesthetic experiences to provoke students to see the world differently and take action. Issues of consumer consciousness, cultural identity, environment, politics, and the growing separation from the developed and less developed countries are considered with suggested activities to bring these to life. The paper offers suggestions for future research, teaching ideas, and a set of food industry resources for the classroom.