Due to global development and increased public awareness of food’s effects on health, demands for innovative and healthy products have risen. Biodegradable and environmentally friendly polymer usage in modern food products is a promising approach to reduce the negative health and environmental effects of synthetic chemicals. Also, desirable features such as flavor, texture, shelf-life, storage condition, water holding capacity, a decrease in water activity, and an oil absorption of fried food have been improved by many polysaccharides. One of the important polymers, which is applied in the food industry, is alginate. Alginates are a safe and widely used compound in various industries, especially the food industry, which has led to innovative methods for for the improvement of this industry. Currently, different applications of alginate in stable emulsions and nano-capsules in food applications are due to the crosslinking properties of alginate with divalent cations, such as calcium ions, which have been studied recently. The main aim of this review is to take a closer look at alginate properties and applications in the food industry.

Gluten-free products present huge advantages for individuals with gluten intolerance or celiac disease. The most influential strategy to develop a product comparable to wheat-containing gluten products is to promote its nutritional and sensorial attributes. Recently, rice flour and teosinte flour were used to develop gluten-free bread. As a result, this work aimed to compare the physical/technological attributes of bread made with rice flour and teosinte flour with corn fiber fortification and examine consumer acceptance and purchase intent. An extreme vertices mixture design decided that a teosinte flour (43.4%), high protein white rice flour (55%), and high protein brown rice flour (1.6%) ratio of gluten-free flour mixture for bread was best based on the sensory attributes utilized for the desirability function methodology. After optimizing the gluten-free flour mixture, the bread was fortified with corn fiber under 1.7 g and 3.8 g per serving, and it was evaluated to examine its physical/technological attributes, consumer perception, liking, emotions, and purchase intent. Incorporating fiber into gluten-free bread impacted the color and texture, giving lighter and yellower colors with a firmer texture. Likewise, concerning health benefit claims, gluten-free bread with fiber claims only improves the purchase intent and overall liking of bread containing 1.7 g per serving of fiber. The flavor attribute was the main driver for consumers’ purchase decisions. This product could be beneficial for consumers who are seeking fiber in their diet.

This study investigated the potential of probiotic (Lactobacillus acidophilus) and garlic (Allium sativum) extract as sustainable alternatives to antibiotics in the diet of rainbow trout (Oncorhynchus mykiss) for combating bacterial disease caused by Streptococcus uberis (S. uberis). A total of 300 rainbow trout (170 ± 13 g) infected with S. uberis were assigned to four experimental treatments : control diet (T0), diet supplemented with probiotic (T1), diet supplemented with garlic extract (T2), and diet supplemented with both probiotic and garlic extract (T3). Fish were fed experimental diets for 21 days, and various physiological parameters were assessed, including hematological parameters, serum biochemical indices, and immune function markers. Results revealed that probiotic and garlic extract had a significant impact on the immune system of rainbow trout, increasing phagocytic, alternative complement and lysozyme activities. T1 and T3 groups showed significantly higher number of white blood cell (WBC) than control treatment. Phagocytic activity in T1 (27.02 ± 0.82%), T2 (28.96 ± 1.22%), and T3 (27.93 ± 1.08%) groups significantly increased compare to the control treatment (24.51 ± 1.1%). Total immunoglobulin showed no significant changes (P > 0.05). Alternative complement activity in T3 (220.27 ± 13.7 U/ml) was significantly higher than other treatments. Fish survival percentage in T3 (80 ± 3.66%) was higher than control treatment (50 ± 3.66%). This suggests that probiotic and garlic extract could be effective alternatives to antibiotics in the diet of rainbow trout, reducing the risk of bacterial infection and improving the immunity performances.

This study investigated the potential of probiotic (Lactobacillus acidophilus) and garlic (Allium sativum) extract as sustainable alternatives to antibiotics in the diet of rainbow trout (Oncorhynchus mykiss) for combating bacterial disease caused by Streptococcus uberis (S. uberis). A total of 300 rainbow trout (170 ± 13 g) infected with S. uberis were assigned to four experimental treatments : control diet (T0), diet supplemented with probiotic (T1), diet supplemented with garlic extract (T2), and diet supplemented with both probiotic and garlic extract (T3). Fish were fed experimental diets for 21 days, and various physiological parameters were assessed, including hematological parameters, serum biochemical indices, and immune function markers. Results revealed that probiotic and garlic extract had a significant impact on the immune system of rainbow trout, increasing phagocytic, alternative complement and lysozyme activities. T1 and T3 groups showed significantly higher number of white blood cell (WBC) than control treatment. Phagocytic activity in T1 (27.02 ± 0.82%), T2 (28.96 ± 1.22%), and T3 (27.93 ± 1.08%) groups significantly increased compare to the control treatment (24.51 ± 1.1%). Total immunoglobulin showed no significant changes (P > 0.05). Alternative complement activity in T3 (220.27 ± 13.7 U/ml) was significantly higher than other treatments. Fish survival percentage in T3 (80 ± 3.66%) was higher than control treatment (50 ± 3.66%). This suggests that probiotic and garlic extract could be effective alternatives to antibiotics in the diet of rainbow trout, reducing the risk of bacterial infection and improving the immunity performances.

A biodegradable, antibacterial, and intelligent dual-layer indicator film (DIF) was developed for real-time monitoring of pork freshness over 10 days, combining sustainable packaging with advanced technology. The inner layer, made of purple cabbage anthocyanin (PCA), soluble soybean polysaccharide (SSPS), and gelatin (Gel), functions as a pH-sensitive indicator, while the outer layer, composed of soy protein amyloid fibrils (SAFs), clove essential oil (CEO), and polyvinyl alcohol (PVA), offers antibacterial protection. DIF-PCA films were prepared with PCA concentrations ranging from 0 to 0.4 wt%, and structural analysis showed that 0.2 wt% PCA improved matrix compatibility. The film demonstrated excellent mechanical properties (tensile strength of 5.10 MPa, elongation at break of 104.86%) and barrier performance. It responded to pH and ammonia, providing visible indicators of freshness. In pork stored at 4°C, DIF-PCA0.2 delayed spoilage, inhibited microbial growth, and extended shelf life by up to 2 days, highlighting its promising potential as a sustainable food-preservation method.