Wild food plants (WFPs) grow naturally and are essential components of the diet and conventional food chain. These plants are underutilized despite being nutritious and highly bio-active compounds. Wild food consumption has declined over the last generation owing to life-style changes and lower availability, and it is still consumed by marginalized communities. WFPs are available in a broad range of species and flavors that can help diversify the diet and make meals more enjoyable. Therefore, enhancing the availability and consumption of pro-cessed foods manufactured from wild plants is necessary. The increased use of processed prod-ucts formulated from edible wild plants can improve nutrition and protect ecological and cultural varieties. They are high in vitamins and micro-and macronutrients, which are essential for com-munities particularly vulnerable to malnutrition and imbalanced health. As plants develop natu-rally without the use of pesticides or other fertilizers, wild-food plants are typically considered more sustainable than commercial crops. Wild plants contain phytochemicals with various phar-macological and biological properties. Consuming WFPs should be done with caution and mod-eration, because some wild plants can be hazardous or harmful if consumed in large quantities or without adequate preparation. This review discusses various emerging technologies for han-dling wild food plants, the health benefits of these wild food plants, the effect of processing on reducing ant nutritional components, pharmaceutical potential, and consumers\' overall percep-tions of wild food plants.

BACKGROUND: Ultra-processed foods (UPFs) comprise most calories in the United States diet. Glycemic index (GI) and load (GL) are measures of the quality and quantity of carbohydrates in food based on their effect on postprandial blood glucose. Diets high in UPFs and GI/GL are associated with chronic metabolic diseases but the relationship between them is unclear.
OBJECTIVE: Our objective was to examine the GI and GL of foods assigned to NOVA food processing groups. We hypothesized that GI and GL would be lowest in minimally processed foods (MPF) compared to processed (PRF) and UPF (with no difference between PRF and UPF).
METHODS: GI and GL values produced by healthy individuals for 1,995 food items were collated from published sources. Food items were manually coded by processing levels according to NOVA Classification. In addition, as the effects of processing on glycemic potential may vary between types of foods, food items were coded into eight groups (Beans, Nuts, and Seeds; Beverages; Dairy; Fats and Sweets; Fruit; Grains; Fish, Meat, and Poultry; and Vegetables). Multilevel linear modeling was used to determine significance with an alpha value of 0.05.
RESULTS: The effect of food processing on GI and GL was contrary to our hypothesis as means did not differ significantly across processing levels: GI (MPF: 54.1 ± 19.5, PRF: 53.2 ± 18.9, UPF: 49.3 ± 18.1; p=0.712), GL: (MPF: 17.1 ± 10.3, PRF: 15.8 ± 12.4, UPF; 11.5 ± 7.9; p=0.890). Within food groups, there was no significant association between food processing groups and GI (p=0.184), but GL was inversely and positively associated with grains and vegetables, respectively (p<0.001).
CONCLUSIONS: Across analyzed foods, GI and GL did not differ between processing levels, with mixed findings for grains and vegetables. Any potential adverse outcomes associated with UPF are unlikely to be related to effects on glycemia.

Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and health benefits, lentil ingredients and food products may be affected by off-flavor notes described as \"beany\", \"green\", and \"grassy\", which can limit consumer acceptance. This narrative review delves into the volatile profiles of lentil ingredients and possible de-flavoring strategies, focusing on their effectiveness. Assuming that appropriate storage and processing are conducted, so as to prevent or limit undesired oxidative phenomena, several treatments are available: thermal (pre-cooking, roasting, and drying), non-thermal (high-pressure processing, alcohol washing, pH variation, and addition of adsorbents), and biotechnological (germination and fermentation), all of which are able to reduce the beany flavor. It appears that lentil is less studied than other legumes and more research should be conducted. Innovative technologies with great potential, such as high-pressure processing or the use of adsorbents, have been not been explored in detail or are still totally unexplored for lentil. In parallel, the development of lentil varieties with a low LOX and lipid content, as is currently in progress for soybean and pea, would significantly reduce off-flavor notes.

OBJECTIVE: Population-based studies suggest an inverse relationship between the dietary share of ultra-processed foods (UPF), as defined by NOVA classification, and the overall dietary nutritional quality. However, few studies have evaluated the impact of ultra-processed foods on the fatty acid profile of the diet. The aim of this study was to assess the association between consumption of UPF and the fatty acids profile of the diet in Portugal.
RESULTS: Cross-sectional data from IAN-AF 2015-2016 were used for this study. Food consumption data were collected through two 24-h food recalls, and food items were classified according to the NOVA system. For both adults and elderly, the contents of total fatty acids (TFA), saturated fatty acids (SFA) and trans fatty (TRFA) were higher in the fraction of UPF, compared to the other three NOVA groups, while [monounsaturated fatty acids (MUFA)+, polyunsaturated fatty acids (PUFA)/SFA] ratio was lower. The UPF population attributable fraction (PAF) demonstrated that if the dietary contribution of UPF was reduced to levels observed in the first quintile, statistically significant reductions in the prevalence of inadequate intakes of fatty acids would be observed for adults [TRFA (PAF 98.37%, 95% CI 87.27-99.79) and SFA (PAF 37.26%, 95% CI 25.46-47.19)] and for elderly [TRFA (PAF 94.61%, 95% CI 77.59-98.71) and PUFA (PAF 98.28, 95% CI 48.22-99.94)].
CONCLUSIONS: In this study the consumption of UPF was associated with a worse fatty acids profile in the Portuguese diet, adding evidence regarding the negative impact of UPF on diet quality.

This study explores the biological mechanisms behind colour changes in white wine fermentation using different strains of Starmerella bacillaris. We combined food engineering, genomics, machine learning, and physicochemical analyses to examine interactions between S. bacillaris and Saccharomyces cerevisiae. Significant differences in total polyphenol content were observed, with S. bacillaris fermentation yielding 6 % higher polyphenol content compared to S. cerevisiae EC1118. Genomic analysis identified 12 genes in S. bacillaris with high variant counts that could impact phenotypic properties related to wine color. Notably, SNP analysis revealed numerous missense and synonymous variants, as well as stop-gained and start-lost variants between PAS13 and FRI751, suggesting changes in metabolic pathways affecting pigment production. Besides that, high upstream gene variants in SSK1 and HIP1R indicated potential regulatory changes influencing gene expression. Fermentation trials revealed FRI751 consistently showed high antioxidant activity and polyphenol content (Total Polyphenol: 299.33 ± 3.51 mg GAE/L, DPPH: 1.09 ± 0.01 mmol TE/L, FRAP: 0.95 ± 0.02 mmol TE/L). PAS13 exhibited a balanced profile, while EC1118 had lower values, indicating moderate antioxidant activity. The Weibull model effectively captured nitrogen consumption dynamics, with EC1118 serving as a reliable benchmark. The scale parameter delta for EC1118 was 23.04 ± 2.63, indicating moderate variability in event times. These findings highlight S. bacillaris as a valuable component in sustainable winemaking, offering an alternative to chemical additives for maintaining wine quality and enhancing colours profiles. This study provides insights into the biotechnological and fermented food systems applications of yeast strains in improving food sustainability and supply chain, opening new avenues in food engineering and microbiology.

BACKGROUND: Environmental and lifestyle factors are associated with an increased risk of Multiple Sclerosis (MS). Metabolic syndrome (MetS) contributes to systemic inflammation, which is associated with poorer MS disease evolution. We compared persons with MS (PwMS) and controls to assess metabolic and lifestyle parameters associated with MS.
METHODS: We pooled data from two prospective observational studies with the same eligibility criteria, matching PwMS and controls (1:2 ratio) by sex, age, and body mass index (BMI). We compared anthropometric, biological and lifestyle parameters, including sleep and physical activity.
RESULTS: We included 53 PwMS and 106 controls with a median age of 35 years and 79% of women. PwMS had low Expanded Disability Status Scale (median 1.5). Compared to controls, PwMS had increased waist-to-hip (p<0.001) and waist-to-height (p=0.007) ratios, and practiced less physical activity (p=0.03). In regression models, lifestyle factors with the strongest factor loadings to predict central obesity were processed food consumption, and vigorous physical activity.
CONCLUSIONS: Although both groups were matched by age, sex, and BMI, we found increased central obesity in PwMS. Even with minimal neurological impairment, PwMS practiced less physical activity. This suggests that improvement of lifestyle and metabolic parameters should be targeted in MS.

The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of Lactobacillus and Bifidobacterium, and traditionally these bacteria have been incorporated into dairy products, where they have a wider history and can readily survive. More recently, there has been a desire to incorporate probiotics into various food products, including baked goods. In recent years, interest in the use of Bacillus species as probiotics has greatly increased. The spores of various Bacillus species such as Bacillus coagulans and Bacillus subtilis, have significantly improved viability and stability under harsher conditions during heat processing. These characteristics make them very valuable as probiotics. In this review, factors that could affect the stability of Bacillus probiotics in food products are highlighted. Additionally, this review features the existing research and food products that use Bacillus probiotics, as well as future research opportunities.

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Plant-based foods are natural sources of phytochemicals, which exhibit free radical scavenging capacity. However, the bioaccessibility of phytochemicals in foods are limited due to their poor stability and solubility within food matrix. Moreover, chemical degradation induced by processing further diminish the levels of these bioactive compounds. This review explores the impacts of thermal and non-thermal processing on fruits and vegetables, emphasizing the application of emerging technologies to enhance food quality. Innovative non-thermal technologies, which align with sustainable and environmentally friendly principles of green development, are particularly promising. Supercritical CO2 and cold plasma can be applied in extraction of phytochemicals, and these extracts also can be used as natural preservatives in food products, as well as improve the texture and sensory properties of food products, offering significant potential to advance the field of food science and technology while adhering to eco-friendly practices.

Salmon aquaculture is the fastest growing food production system in the world. Deficiencies in the quality or safety of salmon can have global repercussions. Controlling food safety aspects during production is therefore essential. Here, we investigate the state of hygiene in a salmon processing plant using next generation sequencing and classical culture-dependent methods to characterize the surface microbiota before and after cleaning and disinfection (C&D) at ten surface sampling points. Total aerobic counts revealed an average reduction in the bacterial loads of 1.1 log CFU/cm2 by C&D. The highest relative abundance in the core microbiota before C&D was assigned to Acinetobacter, Mycoplasmataceae, Pseudomonas and Enterobacteriaceae in descending order. After C&D, we observed a significant increase in the relative abundance of Pseudomonas (p < 0.05). However, variations were found between conveyors, processing machines and drains. To assess the efficacy of commercial disinfectants, we performed susceptibility assays using advanced robotic high-throughput technologies and included foodborne bacteria which may affect food safety and spoilage. These included 128 Pseudomonas isolates, 46 Aeromonas isolates and 59 Enterobacterales isolates sampled from the salmon processing plant. Generally, minimum inhibitory concentrations (MICs) of the disinfectants were below the user concentration recommended by the producer for most isolates. BacTiter-Glo biofilm assays revealed that 30 min exposure to six out of eight commercial disinfectants resulted in an average reduction of relative luminescence >95 % in 59 single-species biofilms selected for screening. However, disinfection alone may not always be sufficient to eradicate biofilms completely. C&D routines must therefore be continuously assessed to maintain food safety and quality. The results from this study can contribute to understand and improve the state of hygiene in salmon processing environments.