The aim of this study was to characterize lactic acid bacteria (LAB) isolated from cocoa mucilage and beef and evaluate their inhibitory effect in vitro against pathogenic bacteria, as well as determine their effect on beef quality. For the antagonist assay, 11 strains of LAB were selected and tested against pathogenic strains of Escherichia coli and Salmonella sp. The pathogenic bacteria were cultured in a medium, and a previously reactivated LAB bacterial pellet was added. After incubation, halos were observed around the bacterial colonies of the pathogenic strains, indicating inhibition by the LAB. It was identified that the LAB strains used belonged to the genus Lactobacillus, and the CCN-5 strain showed high percentages of inhibition against Salmonella sp. (58.33%) and E. coli (59%). The effectiveness of LAB application methods (immersion, injection, and spraying) did not present statistical differences. Furthermore, no significant changes in the physicochemical characteristics of beef were observed after the application of LAB. The results obtained demonstrate the potential of cocoa mucilage, as a biological control agent through LAB application, for beef biopreservation due to its ability to inhibit the growth of pathogenic bacteria.

The microbiome is a complex ecosystem of microorganisms that inhabit a specific environment. It plays a significant role in human health, from food digestion to immune system strengthening. The “Novel Foods” refer to foods or ingredients that have not been consumed by humans in the European Union before 1997. Currently, there is growing interest in understanding how “Novel Foods” affect the microbiome and human health. The aim of this review was to assess the effects of “Novel Foods” on the human gut microbiome. Research was conducted using scientific databases, focusing on the literature published since 2000, with an emphasis on the past decade. In general, the benefits derived from this type of diet are due to the interaction between polyphenols, oligosaccharides, prebiotics, probiotics, fibre content, and the gut microbiome, which selectively promotes specific microbial species and increases microbial diversity. More research is being conducted on the consumption of novel foods to demonstrate how they affect the microbiome and, thus, human health. Consumption of novel foods with health-promoting properties should be further explored to maintain the diversity and functionality of the gut microbiome as a potential tool to prevent the onset and progression of chronic diseases.

Non-bovine dairy animals, commonly referred to as non-traditional dairy species, include goats, sheep, yaks, buffalo, donkeys, alpacas, llamas, and other less commonly farmed species. These animals have been integral to livestock systems since ancient times, providing milk and other essential products. Despite their historical significance, dairy production from many of these species remains predominantly confined to rural areas in developing countries, where scientific advancements and technical improvements are often limited. As a consequence of this, the scientific literature and technological developments in the processing and characterization of dairy products from these species have lagged behind those for cow’s milk. This review aims to compile and analyze existing research on dairy products derived from non-traditional animals, focusing on their molecular characteristics, including proteins (alpha, beta, kappa, and total casein), fats (cholesterol and total fat), lactose, albumin, ash, total solids, and somatic cell count, among others, for each of these species. Additionally, we discuss emerging technologies employed in their processing, encompassing both non-thermal methods (such as high-pressure processing, pulsed electric fields, ultrasound processing, UV-C irradiation, gamma radiation, microfiltration, and cold plasma processing) and thermal methods (such as ohmic heating). This review also explores the specific potential applications and challenges of implementing these technologies. By synthesizing recent findings, we aim to stimulate further research into innovative technologies and strategies that can enhance the quality and yield of non-bovine dairy products. Understanding the unique properties of milk from these species may lead to new opportunities for product development, improved processing methods, and increased commercialization in both developing and developed markets.

Aquaculture faces structural constraints linked to input sustainability, animal health, and a persistent reliance on fishmeal and fish oil, alongside the intensive use of antibiotics in high-density production systems. In this context, edible fungi have emerged as promising functional ingredients, primarily due to their content of structural polysaccharides, particularly β-glucans and chitin. This review synthesizes recent evidence on the dietary inclusion of fungal-derived compounds in aquafeeds for commercially relevant species. Overall, these bioactive components have been associated with beneficial effects on growth performance, feed efficiency, antioxidant status, and disease resistance in species such as Oncorhynchus mykiss, Salmo salar, and Oreochromis spp. However, the magnitude and consistency of these responses remain highly variable across studies. Such variability is primarily attributed to differences in the structural composition of the ingredients, their physicochemical form, processing methods, and their compatibility with host digestive physiology, all of which influence functional bioavailability and the resulting biological responses. Consequently, their biological effects are context-dependent and should be interpreted according to ingredient characteristics, host species, dietary inclusion level, and experimental conditions rather than assuming a universal dose–response relationship. Effective implementation will require advances in matrix standardization, detailed structural characterization of bioactive compounds, and validation under industry-relevant conditions.