Pickering emulsions are emulsion systems stabilized by solid particles at the interface of oil and water. Pickering emulsions are considered to be natural, biodegradable, and safe, so their applications in various fields—such as food, cosmetics, biomedicine, etc.—are very promising, including as a vehicle for essential oils (EOs). These oils contain volatile and aromatic compounds and have excellent properties, such as antifungal, antibacterial, antiviral, and antioxidant activities. Despite their superior properties, EOs are prone to evaporation, decompose when exposed to light and oxygen, and have low solubility, limiting their industrial applications. Several studies have shown that EOs in Pickering emulsions displays less sensitivity to evaporation and oxidation, stronger antibacterial activity, and increased solubility. In brief, the application of Pickering emulsions for EOs is interesting to explore. This review discusses recent progress in the application of Pickering emulsions, particularly as EO carriers, drug carriers, antioxidant and antimicrobial carriers, and in active packaging.

This study aimed to identify the phenolic compounds contained in propolis and to evaluate the effect of propolis and its extracts on the antifungal activity, pH, color, and sensory analysis of creamy cheese with thyme (thyme labneh). Ethanolic and water extracts of propolis were evaluated to determine its phenolic compound content and antioxidant activity. Phenolic compounds in propolis were identified and quantified using gas chromatography-mass spectrometry (GC-MS). Antifungal activities, color, pH, and sensory evaluation of propolis and its extracts (water and ethanolic) were investigated at concentrations of 0.5%, 1%, and 1.5%. The results showed 11 phenolic compounds in the propolis extract. Our findings revealed a significant difference in phenolic content and antioxidant activity in the ethanolic extract of propolis when compared with the water extract (P < 0.05). Microbial counts in thyme labneh treated with propolis powder and its extracts (ethanolic and water) showed significant differences compared with the control at all concentrations (0.5%, 1%, and 1.5%). Propolis powder and ethanolic extracts at concentrations of 1% and 1.5% were limited the rapid growth of mold and yeast, so the results showed no significant difference between 14 and 21 days for these samples. In addition, the 1.5% water extract did not show a significant difference (P > 0.05) between Days 14 and 21. The sensory panel did not detect a significant difference in any sensory attribute in the thyme labneh treated with propolis extracts. This study identified the significant antioxidant and antimicrobial effectiveness of using propolis in dairy products, suggesting its potential as a natural preservative.

Oxidation is the main cause of quality deterioration in meat-based foods, such as burgers. Antioxidants inhibit the oxidation process; recently, natural antioxidants have gained interest, due to safety concerns. In this study, the effects of leaf powder and crude extracts of both Moringa oleifera and olive in chicken burgers were studied for their antioxidant potential in preventing fat oxidation during storage. Antioxidant activities were evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl). The results showed the highest DPPH radical scavenging with IC₅₀ values of 2.397 ± 0.10 mg/mL in the Moringa leaf. Total phenolic content (TPC) was crude olive extract > crude Moringa extract > olive leaf > Moringa leaf. The total flavonoid content (TFC) was significantly higher in the olive leaf and its crude extract than in the Moringa leaf and its crude extract. The pH, total volatile nitrogen, and sensory properties were affected by the addition of olive and Moringa (leaf and crude extracts) to chicken burgers refrigerated for 20 days. The addition of Moringa and olive leaf powder decreased lipid oxidation and PV after 10 days of storage. In general, Moringa and olive leaf treatments slowed the deterioration of meat, suggesting their use as preservatives to extend the shelf-life of chicken burgers.

Different formulates of fermented cow and soy milk by Lactobacillus plantarum EMCC 1027 with 50, 100, and 150 mg/100 mL curcumin were investigated for antibacterial, antioxidant, anti-colonic cancer, and anti-inflammation activities. Also, the viability of L. plantarum was monitored during cold storage period. Our results showed that values of antibacterial, antioxidant, anti-colonic cancer, and anti-inflammation activities in crude extracts of fermented soy milk were significantly increased in comparison with crude extracts of fermented cow milk. The addition of different concentrations (100 and 150 mg/100 mL) of curcumin had a significant enhancement effect for all selected health benefits properties. The increase in antioxidant capacity of different crude extracts was in a good correlation with their polyphenols content. Addition of water soluble curcumin did not have any adverse effect on the viability of L. plantarum during fifteen days of cold storage. Therefore, the synergistic effect between fermented cow/soy milk and water soluble curcumin could be recommended. Indeed, extensive research is still needed in order to investigate the molecular mechanisms of health a benefit of different formulates of fermented cow/soy milk and water soluble curcumin.

Cultured meat holds the potential to reduce environmental impacts and offer ethical advantages while replicating the nutritional, taste, and texture attributes of conventional meat. To date, most research on consumer acceptance of meat has focused on European and North American markets. In contrast, Muslim-majority countries remain underexplored, particularly regarding the compatibility of cultured meat with Islamic dietary laws. These societies are experiencing rising meat consumption, and countries such as Saudi Arabia and Malaysia rely heavily on meat imports. This narrative perspective article aims to systematically examine how specific stages of cultured meat production align with, or challenge, Islamic dietary (halal) principles. To this end, we adopt a stage-based analytical approach, mapping key technological steps in cultured meat production onto core requirements of Islamic jurisprudence. To this end, we critically and comprehensively examine the intersection between cultured meat production methods and the Islamic concept of halal, which extends beyond ingredient permissibility to encompass ethical, spiritual, and hygienic dimensions of food production. Key challenges to halal certification include the origin and status of starter cells, whether donor animals were slaughtered according to Islamic law, the permissibility of biopsied tissue, and the use of fetal bovine serum in growth media. The analysis indicates that while halal-compliant cultured meat is scientifically feasible, its adoption remains constrained by unresolved religious interpretations, regulatory fragmentation, and limited availability of halal-certified inputs. We emphasize the need for interdisciplinary collaboration among Islamic scholars, food scientists, certification bodies, and policymakers. From a policy perspective, harmonized halal standards, targeted investment in serum-free and animal-free culture media, and early regulatory engagement with Islamic authorities are essential to facilitate responsible market entry. Therefore, we suggest a multi-level governance and stage-gated halal decision framework for cultured meat. Proactive regulation and open dialogue with religious leaders are vital to ethically introduce cultured meat into Muslim markets, aligning innovation with Islamic values while supporting national sustainability and food security goals.