This study presents a comprehensive genomic exploration, biochemical characterization, and the identification of antibiotic resistance and specialty genes of Pediococcus acidilactici BCB1H strain. The functional characterization, genetic makeup, biological activities, and other considerable parameters have been investigated in this study with a prime focus on antibiotic resistance and specialty gene profiles. The results of this study revealed the unique susceptibility patterns for antibiotic resistance and specialty genes. BCB1H had good in vitro probiotic properties, which survived well in simulated artificial gastrointestinal fluid, and exhibited acid and bile salt resistance. BCB1H didn\'t produce hemolysis and had certain antibiotic sensitivity, making it a relatively safe LAB strain. Simultaneously, it had good self-coagulation characteristics and antioxidant activity. The EPS produced by BCB1H also had certain antioxidant activity and hypoglycemic function. Moreover, the genome with a 42.4 % GC content and a size of roughly 1.92 million base pairs was analyzed in the genomic investigations. The genome annotation identified 192 subsystems and 1,895 genes, offering light on the metabolic pathways and functional categories found in BCB1H. The identification of specialty genes linked to the metabolism of carbohydrates, stress response, pathogenicity, and amino acids highlighted the strain\'s versatility and possible uses. This study establishes the groundwork for future investigations by highlighting the significance of using multiple strains to investigate genetic diversity and experimental validation of predicted genes. The results provide a roadmap for utilizing P. acidilactici BCB1H\'s genetic traits for industrial and medical applications, opening the door to real-world uses in industries including food technology and medicine.

Eco-friendly materials have emerged in biomedical engineering, driving major advances in chitosan-based hydrogels. These hydrogels offer a promising green alternative to conventional polymers due to their non-toxicity, biodegradability, biocompatibility, environmental friendliness, affordability, and easy accessibility. Known for their remarkable properties such as drug encapsulation, delivery capabilities, biosensing, functional scaffolding, and antimicrobial behavior, chitosan hydrogels are at the forefront of biomedical research. This paper explores the fabrication and modification methods of chitosan hydrogels for diverse applications, highlighting their role in advancing climate-neutral healthcare technologies. It reviews significant scientific advancements and trends chitosan hydrogels focusing on cancer diagnosis, drug delivery, and wound care. Additionally, it addresses current challenges and green synthesis practices that support a circular economy, enhancing biomedical sustainability. By providing an in-depth analysis of the latest evidence on climate-neutral management, this review aims to facilitate informed decision-making and foster the development of sustainable strategies leveraging chitosan hydrogel technology. The insights from this comprehensive examination are pivotal for steering future research and applications in sustainable biomedical solutions.

Food comprises proteins, lipids, sugars and various other molecules that constitute a multicomponent biological system. It is challenging to investigate microscopic changes in food systems solely by performing conventional experiments. Molecular dynamics (MD) simulation serves as a crucial bridge in addressing this research gap. The Groningen Machine for Chemical Simulations (GROMACS) is an open-source, high-performing molecular dynamics simulation software that plays a significant role in food science research owing to its high flexibility and powerful functionality; it has been used to explore the molecular conformations and the mechanisms of interaction between food molecules at the microcosmic level and to analyze their properties and functions. This review presents the workflow of the GROMACS software and emphasizes the recent developments and achievements in its applications in food science research, thus providing important theoretical guidance and technical support for obtaining an in-depth understanding of the properties and functions of food.

Food science encounters increasing complexity and challenges, necessitating more efficient, accurate, and sensitive analytical techniques. Mass spectrometry imaging (MSI) emerges as a revolutionary tool, offering more molecular-level insights. This review delves into MSI\'s applications and challenges in food science. It introduces MSI principles and instruments such as matrix-assisted laser desorption/ionization, desorption electrospray ionization, secondary ion mass spectrometry, and laser ablation inductively coupled plasma mass spectrometry, highlighting their application in chemical composition analysis, variety identification, authenticity assessment, endogenous substance, exogenous contaminant and residue analysis, quality control, and process monitoring in food processing and food storage. Despite its potential, MSI faces hurdles such as the complexity and cost of instrumentation, complexity in sample preparation, limited analytical capabilities, and lack of standardization of MSI for food samples. While MSI has a wide range of applications in food analysis and can provide more comprehensive and accurate analytical results, challenges persist, demanding further research and solutions. The future development directions include miniaturization of imaging devices, high-resolution and high-speed MSI, multiomics and multimodal data fusion, as well as the application of data analysis and artificial intelligence. These findings and conclusions provide valuable references and insights for the field of food science and offer theoretical and methodological support for further research and practice in food science.

The 4th International Symposium on Food Science, Nutrition and Health (ISFSNH) was held at the Shangri-La Hotel in Dalian, China, on May 29-31, 2023. The symposium explored the connotations and needs of \"The Great Food Perspective\" under the theme \"Focusing on new discoveries in food technology and creating a new future of nutrition and health\" to better address the global emerging diverse food needs. The ISFSNH covered four areas: (1) food processing theory and technology, (2) food safety and quality control, (3) precision nutrition and health, and (4) creation of nutritious and healthy foods. More than 1000 scholars and entrepreneurs from more than 100 colleges and universities globally attended the conference. This special issue of the Journal of Agricultural and Food Chemistry highlights the important topics of the 4th ISFSNH and includes more than 20 papers.

The vast majority of the food we eat comes from land-based agriculture, but recent technological advances in agriculture and food technology offer the prospect of producing food using substantially less or even virtually no land. For example, indoor vertical farming can achieve very high yields of certain crops with a very small area footprint, and some foods can be synthesized from inorganic precursors in industrial facilities. Animal-based foods require substantial land per unit of protein or per calorie and switching to alternatives could reduce demand for some types of agricultural land. Plant-based meat substitutes and those produced through fermentation are widely available and becoming more sophisticated while in the future cellular agricultural may become technically and economical viable at scale. We review the state of play of these potentially disruptive technologies and explore how they may interact with other factors, both endogenous and exogenous to the food system, to affect future demand for land.

Aflatoxin B1 (AFB1), the most toxic and harmful mycotoxin, has a high likelihood of occurring in animal feed and human food, which seriously affects agriculture and food safety and endangers animal and human health. Recently, natural plant products have attracted widespread attention due to their low toxicity, high biocompatibility, and simple composition, indicating significant potential for resisting AFB1. The mechanisms by which these phytochemicals resist toxins mainly involve antioxidative, anti-inflammatory, and antiapoptotic pathways. Moreover, these substances also inhibit the genotoxicity of AFB1 by directly influencing its metabolism in vivo, which contributes to its elimination. Here, we review various phytochemicals that resist AFB1 and their anti-AFB1 mechanisms in different animals, as well as the common characteristics of phytochemicals with anti-AFB1 function. Additionally, the shortcomings of current research and future research directions will be discussed. Overall, this comprehensive summary contributes to the better application of phytochemicals in agriculture and food safety.

An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects for consumers. In this regard, it is well known that encapsulation could positively affect the PROs\' viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various double/multilayer strategies for encapsulation of PROs. Double-layer encapsulation of PROs by electrohydrodynamic atomization or electrospraying technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W1/O/W2) double emulsions to produce multilayer PROs-loaded carriers. Finally, their applications in food products are presented. The resistance and viability of loaded PROs to mechanical damage, during gastrointestinal transit and shelf life of these trapping systems, are also described. The PROs encapsulation in double- and multiple-layer coatings combined with other technologies can be examined to increase the opportunities for new functional products with amended functionalities opening a novel horizon in food technology.

Kombucha is a fermented beverage that originated in China and is spread worldwide today. The infusion of Camellia sinensis leaves is mandatory as the substrate to produce kombucha but alternative plant infusions are expected to increase the opportunities to develop new fermented food products analogous to kombucha, with high technological potential and functional properties. This review gathers information regarding promising alternative substrates to produce kombucha-analogous beverages, focusing on plants available in the Amazonia biome. The data from the literature showed a wide range of alternative substrates in increasing expansion, with 37 new substrates being highlighted, of which ~29% are available in the Amazon region. Regarding the technological production of kombucha-analogous beverages, the following were the most frequent conditions: sucrose was the most used carbon/energy source; the infusions were mostly prepared at 90-100 °C, which allowed increased contents of phenolic compounds in the product; and 14 day-fermentation at 25-28 °C was typical. Furthermore, herbs with promising bioactive compound compositions and high antioxidant and antimicrobial properties are usually preferred. This review also brings up gaps in the literature, such as the lack of consistent information about chemical composition, sensory aspects, biological properties, and market strategies for fermented beverages analogous to kombucha produced with alternative substrates. Therefore, investigations aiming to overcome these gaps may stimulate the upscale of these beverages in reaching wide access to contribute to the modern consumers\' quality of life.

Harnessing the potential of considerable food security efforts requires the ability to translate them into commercial applications. This is particularly true for alternative protein sources and startups being on the forefront of innovation represent the latest advancements in this field.