This research explored the potential of plant antimicrobial compounds as natural alternatives to synthetic antimicrobials in the food and pharmaceutical industries, emphasizing the urgent need to combat antimicrobial resistance. It detailed various mechanisms by which these plant-derived compounds inhibit microbial growth, including disrupting cell membrane integrity, impeding cell wall and protein synthesis, and preventing biofilm formation, ultimately leading to bacterial cell death. This study highlighted the specific effects of plant antimicrobials on bacterial cells, such as inhibiting biofilm formation, cellular respiration, and cell motility, while also modulating oxygen consumption and reactive oxygen species generation, which are vital in addressing biofilm-mediated infections. Additionally, these compounds can regulate the expression of virulence factors and efflux pumps, enhancing antibiotic efficacy. A bibliometric analysis revealed a growing trend in research output and international collaboration, particularly from China and the United States, with key journals including “Frontiers in Microbiology” and “Antimicrobial Agents and Chemotherapy.” The analysis identified six clusters related to plant antimicrobial research, underscoring the need for further investigation into the mechanisms and applications of these bioactive compounds. In conclusion, understanding the action of plant antimicrobials is important for their effective application in combating antimicrobial resistance.

La falta de reproducibilidad en la fermentación tradicional de las habas de cacao puede generar variaciones en las características organolépticas del chocolate, siendo un desafío para mantener estándares consistentes. Esta revisión analizó la influencia de la fermentación y cultivos iniciadores en la producción de chocolate, ofreciendo un panorama general de los factores que afectan su calidad organoléptica. Se abordó la relevancia económica y cultural del cacao y el ciclo de producción del chocolate, destacando la importancia de la fermentación y de sus factores críticos. Los hallazgos revelaron que la fermentación con cultivos iniciadores específicos mejora la degradación de la pulpa, aumenta la producción de metabolitos deseables y enriquece el perfil de sabor y aroma del chocolate, incluyendo sabores a caramelo, frutados, ácidos y amargos, además de incrementar el contenido de polifenoles y flavonoides. En conclusión, la implementación de cultivos iniciadores es clave paramejorar la calidad y consistencia del chocolate, contribuyendo a la producción de chocolates de alta calidad.

This chapter addressed the problem of understanding the role of probiotics in managing metabolic syndrome. Therefore, the objective was to analyze the clinical evidence surrounding using probiotics and prebiotics for metabolic syndrome through a bibliometric analysis and to evaluate the impact of dietary interventions on the microbiota. The most significant results from the data analysis reveal that probiotics have a beneficial effect on various aspects of metabolic syndrome, including blood pressure, glucose metabolism, blood lipid profiles, and inflammatory biomarkers. Visualization techniques such as word clouds and scientometric mapping illustrate the thematic landscape and distribution of research articles, highlighting the emphasis on cardiovascular and metabolic health and the modulation of women’s health and gut microbiota. Despite the substantial evidence supporting the beneficial effects of probiotics, discrepancies across studies were found, indicating variability in outcomes, potentially due to differences in the specific probiotic strains used and their dosages. In conclusion, the study provides a comprehensive overview of the favorable effects of probiotics on metabolic syndrome. It suggests that dietary modulation through probiotics could be a viable strategy for managing metabolic health. Moreover, this book chapter emphasizes the importance of standardization in improving the reliability and comparability of results across different studies.

Comparative studies report inconsistent peptide yields, bioactivities, and sensory outcomes for Alcalase across substrates, creating uncertainty about when it should be favored over other proteases. This study mapped research on hydrolysis of food proteins with Alcalase to quantify scientific output, organize thematic trends, and identify gaps relevant to peptide-based functional foods. A bibliometric analysis of Web of Science records (2004–2024) was performed in R (bibliometrix), using co-occurrence networks, temporal overlays, and conceptual mapping. The dataset comprised 203 documents from 78 sources, exhibiting a 10.3% annual growth rate and a 36.9% international co-authorship rate. Themes clustered around antioxidant and angiotensin-converting enzyme (ACE) inhibitory peptides, particularly in dairy and marine matrices, are supported by workflows combining Alcalase hydrolysis with size-guided ultrafiltration, RP-HPLC (Reverse Phase High-Performance Liquid Chromatography), and, more recently, in silico analyses and encapsulation studies. Recurrent limitations were identified: heterogeneous hydrolysates and uneven reporting that hinder sequence–activity correlations, gastrointestinal degradation and bitterness affecting applicability, and scale-up and purification choices influencing feasibility. The mapping clarified where Alcalase enables bioactive peptide generation and highlighted practical priorities, including protocol standardization and enzyme benchmarking, the integration of peptidomics and machine learning with targeted assays, and formulation-focused validation (encapsulation, stability, and delivery) to bridge in vitro activity to real-world use. These directions support the production of reproducible, application-ready peptide ingredients.

La industria de la confitería busca satisfacer la demanda de productos palatables manteniendo opciones saludables, debido a los efectos negativos del consumo excesivo de azúcar en la salud. Esta investigación se centró en el uso de polioles como alternativa al azúcar en la industria de la confitería. Se abordó la clasificación de los productos de confitería y la evaluación nutricional de los polioles, metabolismo, impacto en la salud, percepción del consumidor y aplicaciones para brindar una visión general beneficiosa para los interesados. Los resultados indicaron que los polioles son eficaces como sustitutos del azúcar debido a su capacidad como agentes de carga, su bajo índice glucémico y su menor contenido calórico. Además, no afectan los niveles de insulina y presentan efectos beneficiosos para la salud bucal. Sin embargo, su uso presenta desafíos en términos de sabor y costos de producción, y el consumo excesivo puede causar efectos secundarios gastrointestinales. En conclusión, la investigación respaldó el uso de los polioles como alternativas viables al azúcar en la confitería, contribuyendo a ofrecer productos más saludables, aunque se deben considerar las preferencias del consumidor y los posibles efectos secundarios en el desarrollo de estos productos. Due to the adverse effects of excessive sugar consumption on health, the confectionery industry aims to meet the demand for palatable products while maintaining healthy options. This research focused on using polyols as an alternative to sugar in the confectionery industry. It addressed the classification of confectionery products and the nutritional evaluation of polyols, including their metabolism, impact on health, consumer perception, and applications, to provide a beneficial overview for stakeholders. The results indicated that polyols are adequate substitutes for sugar due to their capacity as bulking agents, low glycemic index, and lower calorie content. Additionally, they do not affect insulin levels and benefit oral health. However, their use presents challenges regarding taste and production costs, and excessive consumption can cause gastrointestinal side effects. In conclusion, the research supported using polyols as viable alternatives to sugar in confectionery, contributing to the offering of healthier products. However, consumer preferences and potential side effects should be considered when developing these products.