Milk fat plays an important role in the texture of yogurt. Thus, producing fat-free yogurt is a challenge for the food industry. We investigated and modeled the effect of yogurt composition and process parameters on the texture properties obtained by analyzing the texture profile analysis (TPA) and on the rheological properties. The experiment followed the Box-Behnken (DBB) design with three factors: centrifuge rotational speed (CRS) (3000, 4250 and 5500 rpm), casein (Cas) (3.4, 4.9 and 6.4% p/v) and transglutaminase enzyme (TgE) (0, 1 and 2 U/g of protein) concentrations. A complete second-order model better explained the effect of factors on texture properties. Desirability function was selected for the optimization of responses (firmness, cohesiveness and apparent viscosity placed at a maximum level and adhesiveness, gumminess, thixotropy and loss tangent (tan δ) were placed at a minimum level). The results suggest that the addition of TgE showed less effect on texture properties. The optimized values of each factor, Cas, TgE and CRS were, respectively, 3.4%, 1 U/g of protein and 5500 rpm with general desirability (D) of 0.6531. Under these conditions, it is possible to prepare a concentrated fat-free yogurt with a higher protein content due to the concentration, obtained after centrifugation, as well as obtaining desirable texture characteristics such as greater firmness and consistency, low gumminess and adhesiveness.

(1) Background: This study evaluated the potential of a synthetic peptide (SGHPGAMGPVGPR), identified in the bullfrog (Lithobates catesbeianus) skin, in regulating inflammation and oxidative stress using RAW 264.7 macrophages; (2) Methods: Molecular docking determined its optimal interaction with cyclooxygenase (COX-2) an enzyme related to the production of prostaglandins, which play a crucial essential role in the inflammatory response. The peptide was commercially synthesized company, and its antioxidant capacity was assessed using DPPH and FRAP assays. Cell viability, nitric oxide (NO) levels, catalase (CAT), superoxide dismutase (SOD) and glutathione s-transferase (GST) activity, interleukin-6 (IL-6) and tumor necrosis factor-alpha (TNF-α) gene expression and cell production were additionally quantified. (3) Results: The peptide SGHPGAMGPVGPR, designated as P1, exhibited remarkable free radical scavenging capacity, antioxidant, and anti-inflammatory activities. No significant difference was observed in SOD and CAT activity in P1-treated macrophages, likely due to downregulation in the Nrf2/HO-1 pathway. Reduced GST activity was observed in these cells, which was potentially associated with TNF-α downregulation; (4) Conclusions: These findings suggest that P1 modulates the antioxidant response through pathways independent of classical antioxidant enzymes. Furthermore, decreased IL-6, COX2, and nuclear factor kappa B (NF-κB) expression was observed, indicating the involvement of a key pathway in the regulation of the OxInflammation process.

This research sought to evaluate the viability of the microencapsulated probiotic cells, compared with unencapsulated cells in mixed carrot and acerola juice during storage at 5 °C for 28 days. The Incorporation of the microencapsulated probiotic cells did not change (p>0.05) the functional and Physico‐chemical characteristics in carrot and acerola juice when compared with unencapsulated cells. Lactiplantibacillus plantarum maintained counts greater than 8 log CFU.mL^‐1 over 28 days in both treatments. After in vitro simulation of gastrointestinal conditions, at time 0 the viability of microencapsulated cells was 7.20 log CFU.mL^‐1 while that of unencapsulated cells was 4.07 log CFU. mL^‐1. However, after 28 days there was no significant difference (p>0. 05) which may be attributed to cell adaptation to the adverse conditions. Thus, microencapsulation of probiotic cells of Lactiplantibacillus plantarum via a dual process consisting of emulsification followed by complex coacervation represents a novel alternative for the application of probiotic cells.

The growing demand for clean-label, high-quality, and sustainable meat products has increased interest in non-conventional processing technologies as alternatives to conventional processing methods. Therefore, this review aims to critically evaluate the technological advances, practical benefits, limitations, and industrial implementation potential of cold plasma, high hydrostatic pressure, ultrasound, microwave processing, and ohmic heating in meat and meat products. Studies published between 2016 and 2026 were analyzed, with emphasis on mechanisms of action, effects on physicochemical and microbiological properties, processing performance, and evidence of industrial applicability. Current evidence indicates that these technologies have progressed beyond laboratory-scale investigations in several applications, with HHP showing the highest level of commercial adoption, particularly in ready-to-eat meat products, while ultrasound, cold plasma, microwave processing, and ohmic heating exhibit different degrees of pilot- and industrial-scale development depending on the application. These technologies can enhance microbial safety, improve techno-functional properties, optimize processing efficiency, and contribute to shelf-life extension while reducing reliance on synthetic additives. However, their effectiveness is strongly influenced by processing conditions, product composition, economic feasibility, and technology-specific limitations. Reported challenges include lipid oxidation, color deterioration, texture modifications, heating non-uniformity, high implementation costs, limited process standardization, and regulatory uncertainties. Overall, recent advances demonstrate meaningful progress toward industrial application, but the degree of technological maturity varies substantially among technologies and applications. Further research should prioritize industrial-scale validation, process standardization, techno-economic assessment, regulatory harmonization, and consumer acceptance to facilitate broader commercial adoption.