Gut microbiota plays a significant role in the maintenance of physiological homeostasis, contributing to human health. Nevertheless, some factors (sex, age, lifestyle, physical activity, drug-based therapies, diet, etc.) affect its composition and functionality, linked to pathologies and immunological diseases. Concerning diet, it interacts with microorganisms, leading to beneficial or detrimental outcomes for the health of host. On the other hand, physical activity is known to be useful for preventing and, sometimes, treating several diseases of cardiovascular, neuroendocrine, respiratory, and muscular systems. This paper focuses on diet and physical activity presenting the current knowledge about how different diets (Western, ketogenic, vegan, gluten free, Mediterranean) as well as different types of exercise (intensive, endurance, aerobic) could shape gut microbiota.

Prebiotic compounds were originally defined as “a nondigestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health”; however, a significant modulation of the definition was carried out in the consensus panel of The International Scientific Association for Probiotics and Prebiotics (ISAPP), and the last definition states that “prebiotics are substrates that are selectively utilized by host microorganisms conferring a health benefit”. Health effects of prebiotics compounds attracted the interest of researchers, food companies and Regulatory Agencies, as inferred by the number of articles on Scopus for the keywords “prebiotic” and “health effects”, that is ca. 2000, for the period January 2021–January 2024. Therefore, the aim of this paper is to contribute to the debate on these topics by offering an overview of existing knowledge and advances in this field. A literature search was performed for the period 2012–2023 and after the selection of the most relevant items, the attention was focused on seven conditions for which at least 8–10 different studies were found, namely colorectal cancer, neurological or psychiatric conditions, intestinal diseases, obesity, diabetes, metabolic syndrome, and immune system disorders. In addition, the analysis of the most recent articles through the software VosViewer version 1.6.20 pointed out the existence of five clusters or macro-categories, namely: (i) pathologies; (ii) metabolic condvitions; (iii) structure and use in food; (iv) immunomodulation; (v) effect on gut microbiota.

The sustainability of fishery is a global challenge due to overfishing and reduced stocks all over the world; one of the leading factors of this threat is fish loss/waste. As a contribution to the global efforts towards a sustainable world, this review addresses the topic from different sides and proposes an overview of biorefinery approaches by discussing bioactive compounds that could be produced from fish loss (nitrogen compounds, lipids, minerals and pigments, and fish-based compounds such as chitosan). The second part of this review reports on the possibility of using loss or unwanted fish to design products for human consumption or for animal feeding, with a focus on economic criteria, consumers’ segmentation, and some examples of products. The final focus is on Food and Agriculture Organization FAO guidelines as a roadmap for the future with respect to solving this threat by addressing the problem from different sides (technology, skills, market, policy, social and gender equity, and infrastructures).

Propolis is a natural brownish resinous substance collected by honeybees (Apis mellifera), with a documented bioactivity against many microorganisms. In this study, the activity of propolis was investigated using some strains of Pseudomonas spp., Enterobacteriaceae, Lactobacillus plantarum, yeasts (Saccharomyces cerevisiae and Debaryomyces hansenii) and Fusarium oxysporum. Two approaches were used (a modified microdilution protocol and viable count), and the microorganisms were inoculated at two levels (low or high inoculum). The antimicrobial effect of propolis relies upon several factors, like the kind of microorganisms (for example S. cerevisiae was more resistant than D. hansenii, while Lactobacillus plantarum was never affected), the cell concentration (at high inoculum higher amounts of propolis were required for an antimicrobial action), and the mode of action (a delay of growth rather than a complete inhibition). The results of this paper point out, for the first time, the antimicrobial activity of propolis against some spoilers, with a focus on the possible effect; thus, they could be the background to designing an effective tool to prolong the shelf life of foods.

The main goal of this paper was to select promising microorganisms which could potentially act as plant-growth-promoting bacteria (PGPB) for durum wheat of Foggia County. At this scope, a new statistical framework, based on multivariate analyses and the evaluation of the statistical distribution of each trait, was used. Four hundred and seventy-four isolates were isolated from the rhizosphere of durum wheat in Foggia County and preliminarily screened as a function of four target indices (ammonium production, siderophores production, P-solubilization, and nitrification). After this step, the number of strains was reduced and the remaining isolates were tested through a quantitative approach, to assess the production of IAA (indole acetic acid), P-mineralization, and nitrification. In this second step, the cut-off was based on the whole population trend by evaluating for each trait the medians and quartiles. As a result, 16 promising isolates were selected and identified by 16S rDNA sequencing (Bacillus, Pseudomonas, Stenotrophomonas, and Lysinibacillus). The last step of this research was a preliminary validation in a growth chamber on eight strains. As screening and simple indices, two quantitative measures were chosen. The main result was the selection of at least three isolates (6P, 20P, and 25A) for a future field validation. They increased biomass and height by respectively 50% and 25%.

The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-conventional approaches able to preserve the quality of this kind of product, with a special focus on some new ways, as follows: (1) use of edible or antimicrobial-containing coatings (e.g., chitosan-based coatings) on fruits or vegetables; (2) alternative modified atmospheres (e.g., high O₂-modified atmosphere packaging (MAP)) or the use of essential oils in the headspace; (3) conditioning solutions with antimicrobials or natural compounds for fruit salad; and (4) biopreservation and use of a probiotic coating.