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Consumer demand for plant-based functional foods, especially probiotic beverages, has increased due to their health benefits and suitability as dairy-free alternatives. This study assessed, through a factorial combination, the stability of plant-based extracts (avocado, ginger, and tropical) individually inoculated with three commercial Lactobacillus strains (L. casei, L. plantarum, L. reuteri) and stored under refrigerated conditions during both primary (PSL) and secondary shelf life (SSL). Product shelf life was defined by probiotic viability, considering the functional threshold (≥6 log CFU/mL), which was maintained across all formulations throughout the storage period. Physicochemical parameters, including pH, titratable acidity, and colour, as well as volatile profile, remained stable, with only minor variations depending on the matrix and bacterial strain. Sensory evaluations (triangle and acceptability tests) confirmed that the probiotic juices were acceptable to consumers. Overall, the results demonstrate the feasibility of producing non-fermented, plant-based probiotic beverages that retain their functional properties and meet consumer sensory expectations, offering a promising alternative for vegan and lactose-intolerant individuals.

Although the EU is a major producer of honey, commercial production is often insufficient to meet market demand and, as a result, honey is often imported into the EU from extra-EU countries that lack regulatory standards for food safety and quality. Since honey is a matrix highly susceptible to contamination, monitoring the quality and safety of extra-EU honey is of significant importance to show potential safety gaps. Hence, aim of the study was to monitor the mineral profile of monofloral and multifloral honeys from different regions of North (provinces of Tiaret and Laghouat) and South Algeria (province of Tindouf). In almost all the samples, Mg, Fe, Zn, Cd and Pb were found at levels exceeding the limits set for honey by the Codex Alimentarius and European Regulation 915/2023. In addition, a PCA analysis pointed out that the analysis of the element profile was useful to discriminate Algerian honeys more on the basis of geographical than botanical origin. The dietary exposure assessment indicates that the investigated honeys can be safely consumed in quantities comparable to those considered in Europe (1.8 g/day) and North Africa (0.3 g/day). Hopefully, data from this study may solicit the Algerian government to set regulatory limits on inorganic elements in honey and align with other international standards, to create a harmonized network able to improve the safety of this food.

The quality of chicken burgers reformulated by the partial replacement of meat by Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe, Se, and folic acid, was evaluated in comparison to conventional chicken burgers. Specifically, two types of burger were developed, namely the “Sicilian burger”—based on cherry tomato and rosemary—and the “Mediterranean burger”—with basil leaves and thyme essential oil—every recipe being differentially functionalized according to the nutritional requirements of consumers, such as children, pregnant women and elderly. Mediterranean ingredients were responsible for different pH, color, and cooking loss between conventional and functional burgers. Except for n-3 PUFAs resulting poorly fortified, the functionalization with Mg, Fe, Se, and vitamin B9 was successful in all products. Considering the target consumer categories, the daily consumption of the functional burger may assure an intake of Mg, Fe, and Se equal, respectively, to 37.31–59.90%, 17.76–46.81%, and 27.20–50.05%, and a cover of vitamin B9 of 31.98–48.31% of the relative population reference intakes. Fortified products kept a good microbiological quality during 5 days of refrigerated storage, and, according to the sensorial descriptive analysis and the hedonic test, they showed a higher acceptability than conventional burgers.

The influence of diet enrichment with flaxseed, selenium and vitamin E, and market class on breast meat was investigated in terms of technological and sensorial quality of breast meat. A randomized complete block design with an experimental unit of n = 6000 broilers receiving a standard or enriched diet, and slaughtered at 37 (light class), 47 (medium class), or 57 (heavy class) days of life, was developed. Then, enriched and standard breast muscles from every market class were studied for their technological and sensorial traits—both at 24 h post-mortem and after one month of frozen storage—by a statistical multiple linear model. Redness and yellowness of muscles significantly (p < 0.05) increased and decreased with increasing market age. Moreover, the yellowness significantly (p < 0.05) raised after frozen storage. However, obtained data were always indicative of a normal meat color. The water holding capacity improved following fed enrichment and significantly (p < 0.05) worsened after frozen storage. For the sensory analysis, juiciness and chewing rest of meat resulted significantly (p < 0.05) improved with increasing slaughtering age and diet enrichment, as well as their mutual interaction, while they deteriorated after frozen storage. Overall, fresh and enriched muscles from heavy broilers had the best technological and sensorial traits, thus, confirming that market size and diet should be highly considered to obtain breast meat with greater consumer acceptance.

The present study focused on the development of a methodology for the production of ethanol from the fermentation of waste resulting from citrus fruit processing. The experimental design included a number of steps, each optimized to make the whole process cost-effective, energy-saving, and ecofriendly. Particular emphasis was given to the pretreatment of citrus waste (CW), which was carried out through a combination of physical means, namely milling, heating, sonication, and microwave irradiation. Following this, an enzymatic hydrolysis was performed by loading a mix of enzymes, i.e., cellulase, pectinase, and β-glucosidase. Different combinations and concentrations were assayed with respect to the effective degree of saccharification. Afterwards, the hydrolysate was transferred to a bioreactor, added with nutrients and inoculated with two yeast strains, i.e., Saccharomyces cerevisiae and Saccharomyces bayanus. Fermentation lasted 48 h, leading to an amount of 40.1 g·L−1 ethanol. The process involved an extra step of fed batch that allowed the entire potential productivity of CW to be exploited by yielding 52.3 g·L−1 ethanol at a rate of 1.09 g·L−1·h−1. In accord with previously published data, this investigation has proven to be successful in reaching its prefixed objectives of sustainability.

Great Exhibitions provide analytical lenses whereby capitalist development can be read from material as well as intangible perspectives. Thus, the paper approaches Milan EXPO 2015 through the grid of intelligibility provided by the concept of neoliberalism/neoliberalization, namely as a regulatory experi-ment. EXPO 2015 is first situated against the background of a growing body of literature which interprets mega-events as catalysts of territorial dispossession. Starting from the critical urban theory premise that neoliberalization is necessarily a spatial project, the features of urban space production set in motion by the World Fair are analyzed by paying particular attention to the ways in which social movements framed such transformations and eventually mobilized in reaction to them. Secondly, EXPO 2015 functioned as a laboratory for the implementation of unprecedented labor relations. In particular, the widespread re-course to voluntary or unpaid workforces is in connection with the shift from wage to human capital as the pillar of social mediation between productive subjects

Contemporary developments in theoretical studies on the sound film imply the need to take up a position at the outset against the systematic abuse of dubbing, which consistently compromises the expressive values of film. The actors themselves acquire from the habit of post-synchronisation (generally carried out with other people’s voices) an increasing detachment from the character they are playing. The techniques of dubbing and the use of stock sound-effects deprive films of the support, on the unitary plane of style, of elements which should be integral to them, and at the same time they subject the film to the manoeuvres