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 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.

El nopal es una fuente de diversos componentes bioactivos y tecno-funcionales que pueden ser aprovechados para el desarrollo de nuevos productos con potenciales beneficios a la salud. Dentro de estos compuestos, destaca el alto contenido de polifenoles y de polisacáridos relacionados con actividades antioxidantes, antidiabéticas y anticancerígenas. Además, el nopal cuenta con polisacáridos estructurales útiles para fines tecnológicos, como el mucílago empleado en la elaboración de mermeladas o como reemplazante de agentes gelificantes en formulaciones de malvaviscos o dulces de cacao. En este sentido, la industria de la confitería presenta un gran nicho de oportunidad para generar productos a base de nopal, una vez que son escasos los avances en la utilización de esta especie botánica en dicha industria. Una propuesta interesante es la obtención de confitados suaves o duros a partir del uso de partes comestibles del nopal, cuyo proceso no requiere de la aplicación de altas temperaturas, permitiendo mantener un mayor contenido de componentes biológicamente activos.

Gummies are a popular product in the confectionery industry, characterized by their various flavors and attractive shapes. The main challenge in their production is balancing ingredients and optimizing processes to ensure excellent texture, taste, aroma, and quality while adapting to the demand for healthier and more sustainable products. This contribution analyzed the composition, manufacturing processes, physicochemical properties, shelf-life, and trends of gelatin-based gummies. The main ingredients are water, refined sugar, corn syrup, gelatin, and food additives. Recent studies have explored including ingredients such as epigallocatechin gallate, honey, citric acid, and fruit and vegetable extracts to increase protein and fiber while reducing carbohydrates and sugars. Their production ranges from artisanal methods to industrial processes, using semicontinuous and continuous cooking technologies. Gummies sensory quality and shelf-life depend on the interaction of hydrocolloids, humidity, and temperature control. In conclusion, developing innovative gummies with better nutritional value and sensory quality is possible through optimizing ingredients and production processes, though further research is needed. Las gomitas son un producto popular en la industria de la confitería, caracterizadas por su variedad de sabores y formas atractivas. El principal desafío en su producción es equilibrar los ingredientes y optimizar los procesos para asegurar una excelente textura, sabor, aroma y calidad, mientras se adaptan a la demanda de productos más saludables y sostenibles. Esta contribución analizó la composición, procesos de elaboración, propiedades fisicoquímicas, vida útil y tendencias de las gomitas de grenetina. Los ingredientes principales son agua, sacarosa refinada, jarabe de maíz y grenetina, junto con aditivos alimentarios. Estudios recientes han explorado la inclusión de ingredientes como galato de epigalocatequina, miel, ácido cítrico, y extractos de frutas y vegetales para aumentar el contenido de proteínas y fibra, y reducir carbohidratos y azúcares. Su elaboración varía desde métodos artesanales hasta procesos industrializados, utilizando tecnologías de cocción semicontinua y continua. La calidad sensorial y la vida útil de las gomitas dependen de la interacción de los hidrocoloides y del control de la humedad y de la temperatura. En conclusión, el desarrollo de gomitas innovadoras con mejor valor nutricional y calidad sensorial es posible mediante la optimización de ingredientes y procesos de producción, aunque se requiere mayor investigación.

Acidulants are crucial for enhancing and balancing the flavor profiles of confectionery products, such as gummy candies, ensuring an optimal sensory experience. This study aimed to develop an R script using the simplex-lattice mixture design to optimize the sourness and flavor levels and the combined response of these attributes for orangeflavored gummy candies, demonstrating its application in improving the sensory qualities of confectionery products. The gummy candies were prepared according to previous research, incorporating citric, malic, and fumaric acids based on the experimental design. The R scripts were provided and uploaded to the GitLab platform for download and analysis (https://gitlab.com/FoodChem-DataSci-Lab/orange-flavored-gummy-candies). The effects of these acids on sourness and flavor were assessed using a 5-point hedonic scale by 30 trained judges. The data were analyzed with R, resulting in mathematical models for the acids’ individual effects, interactions, and combined responses. Effect (Piepel direction) and contour plots were generated as well. The optimal mixture was determined to be 4.95 g of citric acid, 4.65 g of malic acid, and 5.40 g of fumaric acid, achieving an optimal combined response value of 107.14. In conclusion, balancing these three acids is critical to optimizing sourness and flavor levels in orange-flavored gummy candies. This study provided a valuable methodology for formulating confectionery products with enhanced sensory profiles. It demonstrated the capability of R to address complex problems in both the confectionery industry and academia, emphasizing its importance as an analytical tool for developing products with improved sensory characteristics.

Introduction: The antimicrobial effect of hibiscus acid (HA) alone and in combination with nalidixic acid (NA) on multi-antibiotic-resistant Shiga-like toxin-producing Escherichia coli (STEC) and Salmonella Typhimurium (ST) was evaluated in CD-1 mice. Methodology: The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for NA and HA were determined against both STEC and ST. Fifteen sets of 6 mice each were utilized: 6 groups were exposed orally to 5 log10 colony forming units of a pool of 3 ST strains, another 6 were exposed to a pool of STEC; and 3 acted as controls. Six hours post-inoculation, specific mice groups received either oral solutions containing HA (2 and 7 mg/mL), or NA (20 and 250 µg/mL), or HA/NA (2 mg/mL HA and 20 µg/mL NA), or isotonic saline. All mice were euthanized on day 5 post infection, and tissues were collected to analyze the numbers of bacteria. Results: The study determined the MIC and MBC of 7 mg/mL HA; 150 and 250 µg/mL of NA; and two concentrations of HA/NA (1 mg/mL/5 µg/mL and 2 mg/mL/20 µg/mL). Mice that were infected and treated with HA at 7 mg/mL or with HA/NA (2 mg/mL/20 µg/mL) did not have STEC or ST in their fecal samples or in the tissues. However, the pathogens were present in the stool and tissues of infected and untreated mice, and those infected and exclusively treated with NA250, NA20, or HA2 mg/mL. Conclusions: HA is an alternative for the treatment against antibiotic-resistant pathogenic bacteria.