Environmental pollution by synthetic polymers is a global problem and investigating substitutes for synthetic polymers is a major research area. Starch can be used in formulating bioplastic materials, mainly as blends or composites with other polymers. The major drawbacks of using starch in such applications are water sensitivity and poor mechanical properties. Attempts have been made to improve the mechanical properties of starch-based blends and composites, by e.g., starch modification or plasticization, matrix reinforcement, and polymer blending. Polymer blending can bring synergetic benefits to blends and composites, but necessary precautions must be taken to ensure the compatibility of hydrophobic polymers and hydrophilic starch. Genetic engineering offers new possibilities to modify starch inplanta in a manner favorable for bioplastics applications, while the incorporation of antibacterial and/or antioxidant agents into starch-based food packaging materials brings additional advantages. In conclusion, starch is a promising material for bioplastic production, with great potential for further improvements. This review summarizes the recent advances in starch-based blends and composites and highlights the potential strategies for overcoming the major drawbacks of using starch in bioplastics applications.

Objective: Short-chain fatty acids (SCFAs) are produced by the gut microbiota and may reflect health. Gut symptoms are common in individuals with depressive disorders, and recent data indicate relationships between gut microbiota and psychiatric health. We aimed to investigate potential associations between SCFAs and self-reported depressive and gut symptoms in young adults. Methods: Fecal samples from 164 individuals (125 were patients with psychiatric disorders: mean [standard deviation] age = 21.9 [2.6] years, 14% men; 39 nonpsychiatric controls: age = 28.5 [9.5] years, 38% men) were analyzed for the SCFA acetate, butyrate, and propionate by nuclear magnetic resonance spectroscopy. We then compared SCFA ratios with dimensional measures of self-reported depressive and gut symptoms. Results: Depressive symptoms showed a positive association with acetate levels (ρ = 0.235, p = .003) and negative associations with both butyrate (ρ = −0.195, p = .014) and propionate levels (ρ = −0.201, p = .009) in relation to total SCFA levels. Furthermore, symptoms of diarrhea showed positive associations with acetate (ρ = 0.217, p = .010) and negative associations with propionate in relation to total SCFA levels (ρ = 0.229, p = 0–007). Cluster analysis revealed a heterogeneous pattern where shifts in SCFA ratios were observed in individuals with elevated levels of depressive symptoms, elevated levels of gut symptoms, or both. Conclusions: Shifts in SCFAs are associated with both depressive symptoms and gut symptoms in young adults and may have of relevance for treatment.

The demand for vegetable protein substitutes for animal protein is growing. Soymilk, the water extract of soaked and ground soybeans is a popular alternative for bovine milk. Soymilk was tested with several non‐animal derived stabilizers to produce fermented soy‐gels and found agar‐agar provides promising organoleptic properties in fermented soy‐gels. The sensory analysis proved that Bifidobacteria (BB) used together with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus as starter culture bacteria (SCB) gives better (P<0.05) sensory properties. Physicochemical properties were evaluated for gels fermented with SCB and BB. Results indicated, upon storage at 4°C, pH reduced (P<0.05) and viscosity increased (P<0.05). Both titratable acidity and syneresis were initially decreased and increased after the 10^th day of storage. After seven days, the viability of BB in fermented soy‐gel was higher (P<0.05) than in a regular bovine milk set‐gel, proving the feasibility of using as a promising probiotic carrier vegan food.

Heavy metal (HM) pollution has become a major environmental concern due to increased anthropogenic activities. The persistence and toxicity of HMs pose significant risks to ecosystems, biodiversity, and human health. This review highlights the pressing issue of HM contamination, its impact on ecosystems, and the potential risks of bio-magnification. Addressing these issues requires sustainable and cost-effective solutions. Among various remediation strategies, phytoremediation stands out as a promising green technology for mitigating environmental damage by using plants to extract or detoxify contaminants. A key challenge in phytoremediation, however, is the management of large volumes of contaminated biomass. This study explores the integration of phytoremediation with biofuel production, which not only addresses biomass management but also offers a sustainable solution within the framework of the circular economy. The dual role of specific plant species in both phytoremediation and biofuel production is evaluated, providing reduced environmental waste, lowering remediation costs, and promoting energy security. Future advancements in plant engineering, biotechnology, and process optimization hold the potential to enhance phytoremediation efficiency and biofuel yields. Expanding research into metal-tolerant, high-biomass crops can further improve scalability and economic feasibility. The review also critically assesses challenges such as the safe handling of contaminated biomass, sustainability concerns, and existing research gaps. By merging environmental remediation with bioenergy production, this interdisciplinary approach presents a viable pathway toward sustainable development.

Potato starch with mutations in starch branching enzyme genes (SBEI, SBEII) and granule-bound starch synthase gene (GBSS) was characterized for molecular and thermal properties. Mutations in GBSS were here stacked to a previously developed SBEI and SBEII mutation line. Additionally, mutations in the GBSS gene alone were induced in the wild-type variety for comparison. The parental line with mutations in the SBE genes showed a ∼ 40 % increase in amylose content compared with the wild-type. Mutations in GBSS-SBEI-SBEII produced non-waxy, low-amylose lines compared with the wild-type. An exception was a line with one remaining GBSS wild-type allele, which displayed ∼80 % higher amylose content than wild-type. Stacked mutations in GBSS in the SBEI-SBEII parental line caused alterations in amylopectin chain length distribution and building block size categories of whole starch. Correlations between size categories of building blocks and unit chains of amylopectin were observed. Starch in GBSS-SBEI-SBEII mutational lines had elevated peak temperature of gelatinization, which was positively correlated with large building blocks.

The monthly variation in raw dairy silo milk was investigated and related to the ripening time of the resulting cheese during an industrial cheese-making trial. Milk composition varied with month, fat and protein content being lowest in August (4.19 and 3.44 g/100 g, respectively). Casein micelle size was largest (192–200 nm) in December–February and smallest (80 nm) in August. In addition, SCC, total bacteria count, proteolytic activities, gel strength, and milk fatty acid composition were significantly varied with month. Overall sensory and texture scores of resulting cheese were mainly influenced by plasmin and plasminogen activity, indicating the importance of native proteolytic systems. Recently, concepts based on the differentiated use of milk in dairy products have been suggested. For the investigated cheese type, there might be little to gain from such an approach. The variation in the investigated quality characteristics of the dairy milk used for cheese making had little effect on cheese ripening in our study. In contrast to our hypothesis, we conclude that as long as the quality of the milk meets certain minimum criteria, there are only weak associations between cheese milk characteristics and the time required for the development of aroma and texture in the cheese. To find answers behind the observed variation in cheese ripening time, studies on the effects of process parameters are needed.