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The compositions, characteristics, antimicrobial mechanisms, and food applications of the various types of sustainable antimicrobial materials are updated, and future trends are explored. Although they show impressive properties, further studies are required to confirm the safety and efficacy of these materials as a majority of the studies have been conducted under laboratory conditions. This review provides theoretical and technical support for the development of new antimicrobial food packaging and extending the shelf-life of foods.The synthesis of nanoparticles (NPs) by microorganisms is one of the most promising areas of research in modern nanotechnology since microorganisms can easily act as real nanofactories of industrially relevant compounds. Recent studies suggest that probiotic bacteria have an intrinsic potential to synthesize metal NPs when grown in the presence of metal ions. In such conditions, they can reduce metal ions through different biochemical mechanisms occurring both intra and extracellularly, and leading to the production of NPs. Different approaches have proposed the synthesis of silver, gold, titanium or selenium NPs from probiotics, with promising health related effects. However, their use for the production of iron and zinc NPs has been scarcely reported. Considering the nutritional relevance of iron and zinc, a thorough approach about the synthesis of iron and zinc NPs by probiotics was addressed, including the factors affecting the synthesis processes, the mechanisms of synthesis, and the physical and chemical characterization of NPs. The impact of products containing probiotics and minerals has applications in many different fields going beyond the food industry and representing a powerful strategy as economic engine for very diverse industries and countries.Paeonia rockii is a promising woody oil crop because its seeds are rich in polyunsaturated fatty acids especially α-linolenic acid (ALA). ALA is an essential fatty acid that the human body cannot synthesize and is the direct synthetic precursor of eicosapentaenoic and docosahexaenoic acids, which play crucial roles in the development of the blood vessels, brain and nervous system of humans. However, the mechanisms underlying the dynamic changes in ALA during seed development are unknown. In this study, we found that the fatty acid content gradually increased with P. rockii seed development, with ALA being the main unsaturated acid component (37-44%). The content of ALA reached the peak value of 306.26 mg/g DW 20 days before the seeds had fully maturated. Seeds from three different developmental stages were selected for transcriptome and miRNA sequencing analyses to explore the molecular mechanism of ALA accumulation in P. rockii seeds. A total of 39 differentially expressed genes were screened for their involvement in ALA biosynthesis, among which FAD2/8, GPAT, PDAT, LACS, LPAAT, and KAS II might be the key structural genes of ALA accumulation. The differential expression of these genes was dependent on the regulation of five miRNAs (mdm_miR156b, novel miR_91, novel miR_133, novel miR_291, and novel miR_405) and four transcription factors (AP2, SNL2, TGA-like, and SPL). This study reveals the mechanism behind the dynamic changes of ALA contents in P. rockii during seed development, and also provides an important theoretical basis for the breeding of excellent varieties of P. rockii.The pathological characteristics of alcohol-associated liver damage (ALD) mainly include liver lipid accumulation, which subsequently leads to alcohol-associated steatohepatitis, fibrosis and cirrhosis. Dietary factors such as alcohol and fat may contribute to the development of ALD. A chronic alcohol-fed mouse model was used to investigate the effect of fatty acids in Jinhua ham on ALD. The fatty acids in Jinhua ham could prevent the occurrence of ALD from chronic alcohol consumption. In addition, the fatty acids in Jinhua ham with liver protective activity were long-chain saturated fatty acids (LCSFAs), including palmitic acid and stearic acid. In contrast, long-chain polyunsaturated fatty acids aggravated the pathogenesis of ALD. Furthermore, the mechanism underlying the prevention of ALD by fatty acids in Jinhua ham was ascribed to increasing relative abundances of Akkermansia muciniphila and Lactobacillus in the gut, which were beneficial to regulating intestinal homeostasis, ameliorating intestinal barrier dysfunction and reducing alcohol-associated hepatitis and oxidative stress damage. This study demonstrated that dietary supplementation with saturated fatty acids could prevent or mitigate ALD by regulating the gut microbiota (GM) and improving the intestinal barrier, while provided a more affordable dietary intervention strategy for the prevention of ALD.In this study, the degraded purified fraction from Sargassum fusiforme polysaccharides (SFP), named DSFP, was produced by the treatment of ultraviolet/hydrogen peroxide (UV/H2O2) degradation and step gradient ethanol precipitation. Results showed that the treatment significantly reduced the molecular weight of polysaccharides, from 282.83 kDa to 18.54 kDa, and influenced their surface morphology and roughness. SFP and DSFP were typical sulfated polysaccharides, mainly composed of fucose, galacturonic acid, glucuronic acid, galactose, and mannose. Both SFP and DSFP increased cell migration during intestinal epithelial wound healing and stimulated the cell cycle progression by promoting the transition from G0/G1 to S phase in the rat intestine epithelium cells (IEC-6). But DSFP had a stronger positive effect on wound healing and cell migration than SFP. It reinforced the intestinal barrier function and attenuated lipopolysaccharides-induced intestinal inflammation. DSFP significantly downregulated the expression of Toll-like receptor 4, tumor necrosis factor-α, interleukin-6, interleukin-1β, and inducible nitric oxide synthase by 53.14%, 92.41%, 66.01%, 68.24%, and 78.09%, respectively, and upregulated that of interleukin-10 by 2.48 folds when compared to the model. Therefore, the treatment (UV/H2O2 degradation and step gradient ethanol precipitation) could effectively improve the protective effects against intestinal epithelial injury.People suffering from Food Neophobia (FN) tend to follow an unbalanced dietary pattern and show worse olfactory performances. However, scarce data are available on the possible relationships between FN, olfactory performances and the oral microbiota. The purpose of this work was to understand whether FN and its consequences on orthonasal and retronasal olfaction are related to specific signatures in the oral microbiota. We carried out 16S rRNA gene sequencing of salivary specimens from 83 subjects, whose olfactory performances and Food Neophobia were previously estimated. Our results show that the oral microbiota of people showing high neophobic traits and scarce olfactory performances is enriched in several taxa, such as the periodontal pathogen Porphyromonas gingivalis. We hypothesize that these traits are likely attributable to unbalanced dietary patterns, which would need confirmation from dietary records of recruited neophobic subjects.Over 90% of global royal jelly (RJ), a functional food with various health benefits, is produced in China mainly by migratory beekeeping of a high RJ-producing honeybee (RJB) strain. To explore quality changes of RJ produced by migratory RJBs at different floral periods, we performed metabolomics and proteomics analysis and assessed RJ antioxidant activity. Overall, the RJ metabolic and proteomic profiles were observed to vary with floral periods. MK-8617 cell line Minor sugars (raffinose, erlose, and sucrose) and major RJ protein 5 (MRJP5) were identified among the discriminating components mainly contributing to the altered profiles. Water, crude protein, and the trans-10-hydroxy-2-decenoic acid (10-HDA) content fulfill the requirements of the International Organization for Standardization regardless of floral periods. Notably, the 10-HDA content increased 11.05%-19.65% during tea blooming. Moreover, changes in antioxidants resulted in significant difference in RJ antioxidant activity. The integrated omics data provide a detailed view of chemical composition for RJ quality evaluation.Salmonella enterica is a leading human pathogen responsible for foodborne outbreaks worldwide. In the last decade, foods with low water activity (aw) and high-fat content have been involved in an increased occurrence of foodborne outbreaks. This research focuses on the foodstuff tahini, which is often linked to Salmonella infection outbreaks and recalls. Thermal treatments are suggested to reduce microbial populations in tahini, but little is known about its effectiveness against Salmonella. Our major objectives were to study the survival of Salmonella Typhimurium in tahini treated at temperatures ≥ 70 °C, and to identify food related factors that could influence its survival. Based on our experimental results the thermal treatments at 70 °C, 80 °C and 90 °C are suitable to inactivate only a partial population of Salmonella. The death of Salmonella in tahini matches a biphasic logarithmic inactivation model, with a maximal 3-log reduction after 1 h at 90 °C. Moreover, we observed that a second thermal treatment the day after the first treatment, is significantly less effective compared with the first thermal treatment. The inactivation rates of Salmonella in 100% tahini are almost 4-log lower than in water/tahini emulsions at 70 °C, with negative linear correlation between D-value and aw, and the Salmonella susceptibility to heat in sesame oil/tahini emulsions is affected by the matrix of pre-acclimation. Bacteria that had been acclimated in tahini kept their heat resistance, while acclimation in sesame oil before mixing in the preheated oil/tahini emulsions resulted in a sharp decline within 2 min at 70 °C. According to these findings, tahini producers' current pasteurization processes are not sufficient to achieve the required 5-log reduction. Furthermore, we suggest that due to the tahini heterogenicity, the aw in the micro-environment of each bacterium, which is shaped by the tahini substances, plays an essential role in Salmonella's survival in tahini at temperatures ≥ 70 °C.The effects of the thermal treatment (70 °C for 2 min) and the refrigerated storage (5 °C for 28 d) of a fruit smoothie made of strawberries (40 %), orange juice (20 %), apple (10 %) and banana (10 %) on the microbiological quality, pH and soluble solid contents, color parameters, vitamin C, phenolic compound and antioxidant capacity contents, and on the total in vitro bioaccessibility (intestinal plus colonic) of phenolic compounds were studied. The thermal treatment and the refrigerated storage controlled the microbial load; and did not induce changes in the pH and soluble solid contents of the smoothies. Smoothies were slightly whiter after pasteurization and slightly darker, less red, and less yellow at the end of the refrigerated storage. Ascorbic acid was degraded by the thermal processing and during the storage by up to 50 % at 28 d, and its evolution was modeled by first-order kinetic. Thermal treatment did not produce degradation of the phenolic compounds, nor in the antioxidant capacity of smoothies, and neither elicited change in the intestinal and colonic bioaccessibility of the phenolic compounds.