Edible flowers have been used since ancient times directly as food, flavoring agents, and garnish in food products, and are now reappearing in modern cuisine. Edible flowers have gained popularity due to changing consumer habits focused on healthier food options. In addition to contributing to the esthetics and flavor of various dishes, edible flowers are now recognized for their nutritional value, as they contain bioactive components with different health benefits. However, a significant concern regarding edible flowers is the potential contamination by undesirable microorganisms. Since edible flowers are often consumed fresh or minimally processed, they can pose a microbiological risk. Edible flowers may be susceptible to contamination by various pathogenic microorganisms, particularly Bacillus spp., Enterobacter spp., Salmonella spp., and Staphylococcus aureus. In addition, mycotoxin-producing fungi, such as Aspergillus, Penicillium, Alternaria, or Fusarium, can be found in various flowers. Good agricultural practices, hygienic handling, and appropriate storage are essential to reduce contamination and guarantee the safe consumption of edible flowers. Since current investigations on the microbiological safety aspects of edible flowers are scarce, this review aims to provide an overview of the consumption of edible flowers and a discussion of their uses, health benefits, and risks, focusing on microbiological aspects.

The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free doughs and breads was evaluated. For this purpose, 3% of four different hydrocolloids (sodium alginate, k-carrageenan, xanthan gum, and hydroxypropyl methylcellulose (HPMC)) were used in gluten-free doughs composed of 50% quinoa flour, 20% rice flour, and 30% potato starch. The rheological and fermentative properties of the doughs were evaluated, as well as the chemical composition, specific volume, crust and crumb color, and alveolar structure profile of gluten-free breads. The results highlighted the differences in dough rheology during mixing and fermentation of the doughs. In particular, HPMC showed a good gas retention (93%) during the fermentation of quinoa dough by registering the highest maximum dough development height (Hm). The gluten-free quinoa breads obtained were characterized by significantly different quality parameters (p < 0.05). The use of 3% HPMC resulted in breads with the lowest baking loss, the highest volume, and the most open crumb structure.

Mushrooms are indeed gaining attention for their unique therapeutic and nutritional qualities, especially in fermented drinks. This trend builds on their historical use in traditional medicine, especially within Eastern practices, where mushrooms like reishi, chaga, shiitake, oyster, lion’s mane, and cordyceps are known for their immune-boosting, anti-inflammatory, and adaptogenic properties. This narrative review highlights the growing interest in the use of mushrooms as functional ingredients in fermented beverages, emphasizing their technological and functional advantages. Fermentation significantly enhances the nutritional content and bioavailability of mushrooms, making it an ideal method to maximize the health benefits and sensory appeal of mushroom-based beverages. Microbial activity breaks down complex compounds in mushrooms, making their bioactive components more accessible for absorption; bringing unique flavors, aromas, and textures; and creating a rich-sensory experience while offering potential health benefits. Mushrooms can also improve the stability and shelf life of fermented beverages due to the presence of antimicrobial and antioxidant compounds, adding another valuable benefit to their use in functional beverages. However, despite their potential, further research is needed to fully understand their impact on health and to refine production techniques for optimal quality and consistency. This review provides a comprehensive overview of the current knowledge of mushroom-fermented beverages, highlighting both the known benefits and research gaps that require further investigation. Given the early stage of this field, the review emphasizes the importance of the additional investigation to unlock the full potential of mushrooms in functional beverage applications.

Gamma-aminobutyric acid (GABA) is a bioactive, non-protein amino acid recognized for its role as an inhibitory neurotransmitter in the human central nervous system. Increasing interest in functional foods has increased attention on GABA due to its potential health benefits, including antihypertensive, anxiolytic, antidepressant, and neuroprotective effects. This review summarizes the natural dietary sources of GABA and explores advanced strategies for enriching dairy products, particularly yogurt and frozen yogurt (froyo), with GABA. Key microbial species capable of GABA biosynthesis via the glutamate decarboxylase (GAD) pathway are discussed, alongside enzymatic production techniques that support controlled GABA synthesis. A major focus of this review is the evaluation of various methods for incorporating GABA into dairy matrices, including direct GABA fortification and in situ fermentation using GABA-producing strains, with comparisons of yield, sensory attributes, and product stability. Physicochemical analyses and sensory evaluations are presented as essential tools for assessing product performance. Furthermore, the review outlines the therapeutic effects of GABA-fortified foods and their potential roles in managing hypertension, stress, and neurodegenerative disorders. Key challenges, including strain-dependent variability in GABA-production, storage stability, and regulatory compliance are addressed, along with market and legislative considerations for GABA-fortified foods. Future perspectives include the development of novel high GABA-producing strains, process optimization to improve product stability and sensory acceptance, and expanded applications within the functional food sector. Overall, this review provides an integrated, up-to-date overview of technological, functional and regulatory aspects, offering a clear scientific foundation for the development and commercialization of GABA-fortified dairy products.

In recent years, the rise in food allergies and intolerances, combined with the increasing consumer preference for healthier, plant-based alternatives to traditional dairy products, has driven the development of a diverse range of plant-based beverages. Among these, tree nut-based beverages, “ready-to-drink” products made from nuts such as almonds, hazelnuts, pistachios, walnuts, brazil nut, macadamia, cashew nut, coconut, pine nut, have gained significant popularity. This review offers a comprehensive analysis of the microbiological, nutritional, and sensory properties of tree nut-based beverages, highlighting their ability to deliver essential nutrients such as healthy fats, proteins, fiber, vitamins, and minerals. Additionally, these beverages provide a rich source of bioactive compounds (e.g., antioxidants, polyphenols) that can contribute to health benefits such as reducing oxidative stress, supporting cardiovascular health, and promoting overall well-being. The review also highlights the ability of different species of lactic acid bacteria to enhance flavour profiles and increase the bioavailability of certain bioactive compounds. Nevertheless, further research is essential to optimize the production methods, improve sensory characteristics, and address challenges related to cost, scalability, and consumer acceptance. Continued innovation in this area may position tree nut beverages as a key component of plant-based food models, contributing to the promotion of healthier eating patterns.

This review examines the functional role of lactic acid bacteria (LAB) and Bifidobacteria in modulating host physiology through interconnected metabolic, immune, and neuroendocrine pathways. These effects are particularly relevant in gastrointestinal diseases, where dysbiosis is associated not only with local intestinal dysfunction but also with systemic conditions, including metabolic syndrome, infections and complications in immunocompromised individuals. LAB and Bifidobacteria play key roles through the production of short-chain fatty acids, which contribute to maintaining intestinal barrier integrity, regulating lipid and glucose metabolism, improving insulin sensitivity, and exerting anti-inflammatory effects that may reduce the risk of metabolic disorders. Beyond metabolic regulation, the review explores the emerging concept of psychobiotics, focusing on how probiotic bacteria modulate host physiology through integrated metabolic, immune and neuroendocrine mechanisms. Current evidence suggests that these effects are highly strain-specific and influenced by dosage and study design, and host-related factors, often arising indirectly through complex host-microbe interactions rather than direct neurotransmitter activity. Although increasing evidence links these microorganisms to stress regulation, mood, and cognitive function, findings from human studies remain inconsistent. Therefore, well-designed clinical trials, combined with multi-omics approaches, are needed to clarify underlying mechanisms and substantiate clinical efficacy. Overall, probiotics-based strategies offer a promising and practical approach to supporting metabolic health and general psychological well-being through functional foods.