The present study was designed to isolate Bifidobacterium strains from raw camel milk and to investigate their probiotic characteristics. Among 35 isolates, 8 were identified as Gram-positive, catalase negative, non-spore forming, non-motile and V or Y shaped rods. B-2, B-5, B-11, B-19 and B-28 exhibited good survival at low pH and high bile salt concentration. Most of the isolates were resistant to nalidixic acid, fusidic acid, polymyxin B, neomycin, streptomycin, gentamicin, rifampicin and kanamycin. Furthermore, the production of exopolysaccharides (EPS), adhesion characteristics, antioxidant properties, antagonistic activities, nitrite reduction and cholesterol assimilation were also studied. Isolate B-11 was chosen because it exhibited most of the probiotic properties among all the tested isolates. It is identified as the member of Bifidobacterium longum group through 16S rRNA gene sequencing and named as B. longum B-11. B. longum B-11 was further selected for in vivo attachment to rat intestine and scanning electron micrographs revealed that attachment of a large number of rods shaped bacterial cell. Our findings suggest that B. longum B-11 processes excellent attributes to be used as potential probiotic in the development of functional probiotic food.

Sugarcane juice (SCJ) is highly perishable, requiring effective preservation to maintain quality. Traditional methods ensure microbial safety but compromise juice quality, prompting exploration of alternatives. This study evaluated the synergistic effects of thermosonication (TS) and natural preservatives (NP) on SCJ quality, including physicochemical, viscosity, phytochemical, microbial, and sensory attributes. SCJ samples were treated with NP (T1), TS (65 °C, 15 min) (T2), both NP and TS (T3), or left untreated (control) and stored at 4 °C for 28 days. T3 exhibited minimal changes in total soluble solids, significantly reduced polyphenol oxidase activity, and lowered microbial load. T3 and T1 increased total phenolic content and antioxidant activity due to NP, with T3 retaining these best during storage. T3 also maintained stable viscosity and superior sensory attributes, particularly color and appearance, outperforming other samples. Combining NP and TS offers an eco-friendly, effective alternative to traditional preservation, enhancing SCJ quality, safety, and shelf life.

Grapefruit is renowned for its rich nutritional profile and antioxidant potential; however, the effects of concentration processes like vacuum evaporation on its quality attributes remain underexplored. This study aimed to evaluate the nutritional, functional, sensory, and safety characteristics of vacuum evaporated grapefruit juice concentrate Brix levels ranging from 10° to 55° Brix (T₀: 10°, T₁: 25°, T₂: 35°, T₃: 45°, T₄: 55°) and samples were analyzed for proximate composition, color attributes, total phenolic content, ascorbic acid, antioxidant activity (DPPH % inhibition), pesticide residues using high performance liquid chromatography (HPLC) and sensory quality. The results showed significant concentration effects on nutritional composition: moisture content decreased from 88.19% (T₀) to 56.23% (T₄), while total sugars increased from 11.29% to 26.82%. Similarly, acidity rose from 1.02% to 3.82%, and pH decreased slightly, indicating enhanced preservation potential. Total soluble solids °Brix increased from 10.02° to 54.70°. Antioxidant activity sharply increased from 40.13% to 91.46%, alongside rise in total phenolic content (up to 114.72 mg GAE/g) and ascorbic acid (up to 185.67 mg/100 mL). However, higher brix levels also led to increased pesticide residues, Mandipropamid peaked at 6.85 mg/kg at both 10° and 55°. Sensory analysis revealed T₁ (moderate concentration) as the most acceptable sample (overall acceptability score: 8.56), while T₄ received the lowest scores (overall acceptability score: 3.89). In conclusion, vacuum evaporation improved the nutritional and antioxidant profile of grapefruit concentrate but also intensified or degraded pesticide load variably depending on their thermal stability and volatility and negatively affected sensory quality at higher concentrations. Future studies should focus on residue mitigation strategies and optimizing concentration levels for commercial applications. Graphical Abstract

This study aimed to evaluate the influence of various probiotic cultures on the physicochemical properties, mineral contents, organic acids, texture and proteolysis in cheddar cheese produced from goat milk during ripening period of 90 days at 4–6 °C. Furthermore, survival of probiotic bacteria in cheese, antihypertensive and antioxidant activities were also assessed. Cheddar cheese samples were prepared from goat milk using mesophilic starter cultures (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. Cremoris) as a control treatment and combinations of starters and different probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium bifidum). Moisture, and pH revealed decreasing trend, while fat, protein, and acidity revealed an increasing trend during ripening. The mineral content (calcium, potassium, and sodium) and organic acid contents (lactic, acetic, and butyric acid) in cheese also exhibited an increasing tendency during storage of 90 days. Hardness and chewiness increased significantly while cohesiveness, gumminess and springiness decreased significantly during storage. The water-soluble nitrogen and free amino acid contents were significantly (p < 0.05) increased during storage periods. The maximum ACE-inhibitory activity and antioxidant activity were observed in cheese prepared using combination of probiotic adjunct Lactobacillus acidophilus (La) and Bifidobacterium bifidum (Bb) during the ripening of 90 days. The viable bacterial count was slightly decreased in all cheese samples during the storage. Hence, the study concluded that the combination of La and Bb at 6 + 6 µL/mL along with the starter culture at 15 µL/mL was the most effective probiotic treatment in cheddar cheese. Addition of probiotic adjuncts resulted in cheese with acceptable quality and functionality.

The human gut microbiome comprises trillions of cells and is crucial for maintaining overall health. In this perspective, probiotics have gained significant attention as a versatile and emerging agent for health optimization as well as therapeutic interventions. These live microorganisms have health claims when administered in an adequate amount (106−9 cfu/mL). Several probiotic strains have been isolated, characterized, and employed in food products. The primary objective of this chapter is to critically review the established links among probiotics, the immune system, and the gut microbiota. It also comprehensively reviews mechanistic insights into probiotics, their action against resistant strains, delivery in the gut for modulation of metabolic pathways, role in reducing systemic inflammation, and improvement of gut barrier function. Research studies have reported that these exhibit therapeutic effects against noncommunicable diseases, such as, lowering lipid levels, controlling obesity, preventing diabetes, improving insulin sensitivity, and managing cardiovascular disorders. These are also capable of producing short-chain fatty acids (SCFAs) and enzymes that aid in digestion and prevent lactose intolerance. The role of probiotics in influencing cytokine production, producing SCFAs and antimicrobial peptides, modulating inflammatory signaling, and regulating mucosal immunity is also highlighted. Particular emphasis is also put on host–microbe interactions and the strain-specific nature of probiotic effects. The chapter further addresses the need for standardized clinical evaluation, safety considerations, current limitations, and regulatory challenges. In conclusion, safety studies discuss regulatory oversight and quality control of probiotic foods and recommend a promising strategy for immune homeostasis, supporting gut health.

Ready-to-use therapeutic foods (RUTFs) have become a pivotal intervention for community-based management of malnutrition due to their nutrient density and long shelf life. However, reliance on imported ingredients such as peanut butter, limits sustainability and accessibility of RUTFs in many regions. This study assessed the nutritional composition and shelf stability of RUTFs developed from indigenous sources (soybean and quinoa). The three RUTFs formulations were evaluated for peroxide value (PV), acid value (AV), thiobarbituric acid (TBA), water activity (a_w), color change (ΔE), total plate count (TPC), total mold count (TMC), and sensory acceptability over storage period of 90 days, using two-way ANOVA. The RUTF formulations showed enhanced protein, fat and energy densities with minimal increases in PV (1.03 to 1.69 meq O₂/kg), TBA (0.02 to 0.08 mg MDA/kg), and with decreased a_w (p < 0.05). TPC and TMC remained within WHO limits and ΔE ranged from 2.5 to 3.1, confirming the nutritional efficacy, safety, and acceptability of RUTF in treating malnutrition. In conclusion, RUTF formulations possessed improved nutritional composition, oxidative stability, microbiological safety, and sensory acceptability throughout the storage period. Future clinical trials are recommended to confirm the therapeutic efficacy and compliance of these locally produced RUTF formulations in malnourished populations.