Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage by Onur Guneser

“…Assessment of the storage stability of betalains added to food during processing is crucial to estimate the shelf-life of colored food products and the potency of natural food colorants. The stability of beetroot betalains in yogurt during storage was evaluated in this study. …”
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Antimicrobial Effectiveness of Clove Oil in Decontamination of Ready-to-Eat Spinach (<i>Spinacia oleracea</i> L.) by Abigail A. Armah, Kelvin F. Ofori, Kenisha Sutherland, Emmanuel Otchere, Winter A. Lewis, Wilbert Long

“…Due to an increased demand for natural food additives, clove oil was assessed as a natural alternative to chemical disinfectants in produce washing. …”
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Determination of Punicalagins Content, Metal Chelating, and Antioxidant Properties of Edible Pomegranate (Punica granatum L) Peels and Seeds Grown in Morocco by Talal Sabraoui, Taleb Khider, Boubker Nasser, Rabiaa Eddoha, Abderrahman Moujahid, Maryam Benbachir, Abdelkhalid Essamadi

“…According to achieved results, high antioxidant capacity of pomegranate extracts, especially peel, shed light to further use as natural food preservatives. Pomegranate peel could be used for the fortification of food with fiber by introducing it in dietary, as well as in health applications due to its higher antioxidant capacity.…”
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Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives by Stephany Carolina Terán-Rivera, Gastón Ramón Torrescano-Urrutia, Brisa del Mar Torres-Martínez, Martín Esqueda-Valle, Félix Joel Ibarra-Arias, Armida Sánchez-Escalante, Rey David Vargas-Sánchez

“…Recovering these metabolites offers a sustainable strategy to obtain natural food additives. Based on the above, this study aimed to determine the effect of the aqueous extract obtained from maceration and fungal fermented coffee silverskin (CSS) on ground pork meat’s oxidative and microbiological stability. …”
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Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka by P. G. T. Dilrukshi, Helani Munasinghe, A. Buddhika G. Silva, P. G. S. M. De Silva

“…Synthetic food colours have been increasingly used than natural food colours by food manufacturers to attain certain properties such as low cost, improved appearance, high colour intensity, more colour stability, and uniformity. …”
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Implementing a rapid geographic range expansion - the role of behavior changes by Logan, Corina, McCune, Kelsey, LeGrande-Rolls, Christa, Marfori, Zara, Hubbard, Josephine, Lukas, Dieter

“…They are behaviorally flexible and highly associated with human-modified environments, eating a variety of human foods in addition to foraging on insects and on the ground for other natural food items. They offer an opportunity to assess the role of behavior change over the course of their expansion. …”
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Ecological Insights, and Fin Fish Diversity in Carps Spawning Grounds: Case Studies from the Surma River and Tanguar Haor, Bangladesh by Kazi Rabeya Akther, Mohammad Amzad Hossain, Sohel Mian, Nirmal Chandra Roy

“…The study found that both the Surma River and Tanguar haor offer ideal conditions for carp spawning due to factors such as water quality, natural food availability, habitat suitability, and favorable climatic conditions. …”
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Ferula communis leaf extract: antioxidant capacity, UHPLC–MS/MS analysis, and in vivo and in silico toxicity investigations by Imad Ed-Dahmani, Mohamed El Fadili, Ghizlane Nouioura, Fahd Kandsi, Yassine El Atki, Hatem A. Abuelizz, Raffaele Conte, Fatima Zahra Lafdil, Abdeslam Taleb, Abdelfattah Abdellaoui, Mustapha Taleb

“…Thus, this study demonstrates that this plant has a wide range of applications, including natural food preservatives, pharmaceuticals, and cosmetics, as evidenced by ongoing research.…”
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Heterologous Expression and Adaptive Evolution of ε-Poly-lysine Synthase Gene in <i>Corynebacterium glutamicum</i> by Long Pan, Yihang Chen, Aimei Liao, Yinchen Hou, Jihong Huang

“…The recombinant <i>C. glutamicum</i> constructed in this study can significantly shorten the fermentation cycle, reduce bacterial volume and the synthesis of secondary metabolites, which is beneficial for the separation and purification of products, thereby further reducing the production cost of ε-PL and accelerating the process of replacing chemical food preservatives with natural food preservatives.…”
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