In the past few decades, fruits have been increasingly consumed, leading to an increase in global fruit production. However, fresh produce is susceptible to large losses during production and preservation. In the postharvest preservation stage, fruits undergo various technical treatments for maintaining their quality. A widely adopted technology is the application of edible coatings, which can be applied to a diverse range of fruits to regulate the exchange of moisture and gases between the fruit and its environment. In addition, edible coatings provide a significant benefit by allowing the integration of different active ingredients into the coating’s matrix, meaning that these substances will associate with and possibly be eaten together with the fruit. This would help improve the organoleptic and nutritional qualities of the fruit as well as the shelf life. This paper provides an overview of the available data on the typical components used in coating matrix, focusing on the effect of the material combinations and application techniques to fruit properties. The processors can use this knowledge in choosing a suitable coating material and concentration for various fresh and fresh-cut fruits. Additionally, this paper reviews recent developments and limitations in utilizing edible coatings for prolonging the shelf-life of fruits.

The rheology of yogurt, a critical factor influencing its texture, stability, and sensory appeal from production to consumption is explored in this review. Yogurt undergoes a transformation from a Newtonian liquid to a non‐Newtonian thixotropic gel during fermentation, a process shaped by factors such as milk source, starter culture, and fat content. Recent advances in non‐thermal treatments, such as ultrasound, microfiltration, high‐pressure processing (HPP), and ultraviolet C (UV‐C) light treatment, promise to enhance nutritional and sensory qualities of yogurt. Additionally, incorporating herbs and fruits into yogurt not only diversifies consumer options but also affects its texture, viscosity, and overall mouthfeel. The review examines how different yogurt styles—set, stirred, Greek, and drinkable—develop unique textures through varied production processes. Advances in rheological techniques and microstructural analysis have deepened our understanding of the interactions between proteins and fat globules, providing insights into the complex gel network of yogurt. Despite significant progress, further research is needed in areas such as non‐destructive rheological testing during production, the impact of extended storage, and the development of plant‐based yogurt alternatives. The insights are valuable for the dairy industry to support innovation and meet growing consumer demands.

Single clove garlic is the product of atypical bulbing process of garlic under specific conditions. Therefore, the number of researches on single clove garlic bioactivity is limited. Recently, the hepatoprotective effect of single clove garlic has been demonstrated. In this study, we investigated amelioration of single clove black garlic aqueous extract, a processed product from single clove garlic, on dyslipidemia and hepatitis induced by chronic administration of CCl₄. Mice were randomly divided into four groups: control, extract control, CCl₄ intoxication, and coadministrated CCl₄ and extract group. Mice were orally given a dose of 1 ml/kg body weight of CCl₄ for 28 days twice a week to establish chronic liver injury model. To evaluate the hepatoprotective effect of single clove black garlic, mice were cotreated with CCl₄ and single clove black garlic extract (200 mg/kg body weight) via gastric gauge for 30 days. Cotreatment with CCl₄ and extract could improve the changes of body weight, liver weight, and relative liver weight as compared to CCl₄ intoxicated mice. Single clove black garlic ameliorated dyslipidemia and the elevation of ALT and AST levels induced by chronic CCl₄ intoxication. Histological studies revealed that single clove black garlic could prevent mononuclear cells infiltration and hepatocyte necrosis.

The copepod parasite Lernantropus kroyeri impairs the productivity of European sea bass (Dicentrarchus labrax) culture by leading to a direct infection or as a vector for other disease agents. In current conditions, the parasitic infections in mariculture are usually treated with the chemicals, mainly with the pesticides. However, therapeutic chemical use has potential risks on the overall aquatic environment. Thus, the aquaculture sector needs to find alternative substances to the treatment or prophylaxis of the diseases instead of chemicals. In the present study, in vitro exposure tests were performed to elucidate the effects of garlic (Allium sativum) and onion (Allium cepa) on adult L. kroyeri. Female individuals of L. kroyeri were exposed to different concentrations of garlic or onion juice (20, 40, 60, 80 and 100% of the plant juice) for a specified time. Garlic juice exposure at a ratio of 100% resulted in instantaneous death of all individuals in five minutes. Although the killing time varied by the concentration, garlic juice killed the L. kroyeri females within 30 min even at the lowest concentration. Onion juice had lower killing effect at low concentrations, however, higher concentrations of onion juice killed the female parasites within 60 min. Results revealed that garlic and onion juices had killing effect on L. kroyeri females in a time and concentration-dependent manner. It can be concluded that against parasitic copepods alternative solutions can be developed in aquaculture, using these plant juices with emphasising necessity of further in vivo tolerance tests in fish.