The current study aimed to produce synbiotic cheese, adding inulin and Bifidobacterium animalis subsp. lactis as prebiotics and probiotics, respectively. The physicochemical analysis, minerals and organic acids content, sensory evaluation, and probiotic count of the cheese were performed during the ripening. The significant effect of inulin (p ≤ 0.01) was found during the ripening period, and changes in physiochemical composition, minerals, and organic acid contents were also observed. Scanning electron microscopy (SEM) of the cheese revealed that inulin could improve the cheese structure. Meanwhile, inulin increased the likeliness of the cheese, and its probiotic viability remained above 10⁷ colony forming unit (CFU) per gram during ripening.

Mulberry is renowned for its medicinal properties and bioactive compounds, yet its high moisture content renders it highly perishable and challenging to transport over long distances. This inherent limitation to its shelf life poses sustainability challenges due to potential food waste and the increased carbon footprint associated with transportation. To address this issue sustainably, mulberry vinegar emerges as a biotechnological solution. Utilizing a fermented mixture of crushed mulberries, sugar, and mixed acid, transforms the highly perishable raw material into a more stable product. However, conventional methods of mulberry vinegar production often involve heat-intensive processing, which poses environmental concerns and energy inefficiencies. Recognizing the need for sustainable practices, this review delves into alternative non-thermal technologies (NTTs) that can revolutionize mulberry vinegar production. These technologies, such as ultrasonication, ultra-high-pressure homogenization, pulsed light treatments, enzyme-assisted pretreatment, and membrane filtration, offer eco-friendly alternatives by eliminating the need for excessive heat. NTTs enhance energy efficiency and sustainability in mulberry vinegar production by deactivating the microbes and extending the shelf life, thereby enhancing product stability and quality without using thermal methods. Ultrasonication, for example, plays a pivotal role in improving bioactive compound extraction, contributing to the overall quality enhancement of mulberry juice. Enzyme-assisted pretreatment, specifically with Pectinex Ultra SP-L and Viscozyme L, not only enhances juice quality, but also holds promise for sustainable vinegar production. Furthermore, ultra-high-pressure homogenization and pulsed light treatments positively influence mulberry processing, offering additional sustainable alternatives. Membrane filtration, especially ultrafiltration, not only enhances the phenolic content, but also contributes to stability in mulberry juice, showcasing potential benefits for vinegar production. In conclusion, exploring these NTTs represents a transformative shift from traditional heat treatment methods in mulberry food processing. By providing energy efficient, environmentally friendly, and high-quality alternatives, this review offers valuable insights into sustainable practices, particularly in mulberry vinegar production, thereby contributing to a more sustainable future for the mulberry food industry.

Impact of Dietary Fiber (Inulin and Resistant Starch) on the Quality Parameters of Low Fat Cheddar Cheese from Buffalo Milk

Studying the multi-function bacterial implications on the natural phytochemicals could be among the best solutions for producing clean-label functional juices. This study aimed to develop a high-quality mulberry juice with enhanced antioxidant capacity through fermentation. The juice was fermented using mono- and co-cultures of Lactobacillus casei (LC), L. plantarum (LP), L. paracasei (LPC), L. acidophilus (LA), and L. helveticus (LH) at different time intervals (24, 48, 72, and 96 h). The total phenolic content (TPC), total flavonoid content (TFC), flavonols, anthocyanins, and proan-thocyanidins were determined, along with the antioxidant activity assays and FTIR analysis. The results revealed significant changes in molecular interactions and functional group presence post-fermentation, indicating microbial incorporation's effect on the juice's functional profile. These changes were attributed to the formation of new compounds during fermentation, such as organic acids, alcohols, glycerol, and phenols, as evidenced by the FTIR spectra. Besides, LC-LA and LC-LPC co-culture treatments yield the most substantial stability in TPC, TFC, and TF after 48 h compared to 24 h and 72 h. After 48 h, the co-cultures of LPC-LH (1265.5 GAE/L) and LPC-LA (1145 GAE/L) were increased the TPC after 48 h than the single cultures. Conclusively, LC-LPC and LP-LPC co-culture fermentation was recommended as a cost-effective method to enhance the an-tioxidant potential and the overall phytochemical capacity of mulberry products. The findings of this study provide valuable insights into the potential of fermented mulberry juice as a functional food with improved health benefits.