Journal of Xi’an Shiyou University, Natural Science Edition ISSN: 1673-064X

Contemporary Developments in the intersection of biotechnology and food

science

Ahmed Sarwar1, Husnat Ahmad2, Misbah Salim2, Abdul Sami2, Omer Sajjad1,Muhammad Hameed
Khan7, Abdullah2, Afaaq Ahmad1,Noor Fatima5, Muhammad Bilal4, Abdullah3, Ghulam Husnain6

1. Department of food engineering, university of agriculture Faisalabad, Pakistan

2. National institute of food science and technology, University of agriculture Faisalabad, Pakistan
3. Department of food science and technology, The university of Haripur, Pakistan
4. College of food science and technology, Nanjing agricultural university, Nanjing, China
5. School of food and biological engineering, Hefei university of technology
6. Institute of food science and technology, Multan, Pakistan
7. Department of zoology, Quaid-e-azam University Islamabad, Pakistan

Abstract
Studies explore the enhancement of gluten-free bread quality through the use of
chestnut flour and vacuum packaging, revealing improved sensory properties. Investigations
into the nutritional potential of plant seeds and microalgae emphasize the health benefits of
fenugreek seeds due to their amino acid profile and antioxidant activity. Further research
assesses the efficacy of Prunus padus extracts in preventing lipid peroxidation, showcasing
their potential in biomembrane stability. The stability of nanoemulsions containing lipophilic
bioactive compounds is significantly increased by the use of octenyl succinic anhydride (OSA)-
modified starch. Additionally, supercritical fluid extraction (SFE) and ultrasound-assisted
extraction (UAE) are evaluated for their efficiency in extracting galactolipids from rosehip
pomace, offering superior alternatives to conventional methods. Lastly, the application of non-
thermal plasma treatment is studied for its ability to reduce heavy metal accumulation in water
spinach, indicating a promising approach for enhancing plant growth and food safety without
significantly affecting lead accumulation. Collectively, these studies contribute to the fields of
food science and agriculture by providing sustainable and effective solutions for food
production, safety, and nutritional enhancement.

Introduction

The current era is characterized by multifaceted transformations spanning socio-

demographic shifts, economic developments, and technological advancements. These
transformations serve as both a source of inspiration and a contributory factor to the global
scientific community's endeavors. Notably, the field of food science is undergoing significant
evolution, with a continuous quest for novel ingredients, production methodologies, and
technologies, alongside a critical focus on microbiological safety to ensure product quality.

In alignment with these observations, the special issue of Applied Sciences titled
"Recent Advances in Applied Microbiology and Food Sciences" is dedicated to showcasing
the forefront of research in analytics, application of innovative methods, and the latest
technological advancements within food science and microbiology. This includes cutting-edge
approaches to food production and testing, as well as the promotion of sustainable practices in
agriculture and the food industry. The special issue comprises nine original research papers
and two review articles, providing a comprehensive overview of recent progress in these areas.

For a scientific and precise articulation of the ongoing changes and their significance
to food science and microbiology, references to the literature include works like Hwang et al.
(2020) on the impact of technological advancements on food safety and Smith and Haddad

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Journal of Xi’an Shiyou University, Natural Science Edition ISSN: 1673-064X

(2021) discussing the role of socio-demographic and economic changes in shaping food science
research priorities. Further, the special issue itself serves as a primary source for the latest
developments in applied microbiology and food sciences, embodying the collective knowledge
and novel discoveries within these domains.

Microbiology and foodbiotechnology:

Kot et al. [1] explored the enhancement of carotenoid biosynthesis in Rhodotorula

mucilaginosa MK1 through the utilization of specific cations and B vitamins, leveraging waste
substrates from the agri-food industry, such as glycerol and potato wastewater. Their findings
underscored the critical role of certain microelements, including barium and aluminum, in the
culture medium for maximizing carotenoid yields. Additionally, they discovered that niacin (a
B vitamin) significantly promotes the production of torularhodin, increasing its percentage
from 22.79% in the control culture to 33.79% in the vitamin-enriched medium, marking the
inaugural documentation of niacin's influence on carotenoid biosynthesis in Rhodotorula red
yeast cells.

In a separate study, Olea-Rodríguez et al. [2] delved into the microbiological dynamics
during the production and maturation of Cotija cheese, a semi-hard cheese originating from
Cotija de la Paz, Michoacan, Mexico. Their research revealed that the ripening process of
Cotija cheese involves intricate interactions within its microbial community, notably affecting
Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, and staphylococcal toxin
populations. Notably, the authors observed a progressive decline in Staphylococcus and
Salmonella bacterial counts, attributed to increasing acidity and decreasing pH levels
throughout cheese maturation. This study highlights the significance of the ripening process in
ensuring the microbiological safety of Cotija cheese for consumers.

Isakova et al. [3] investigated the crucial function of mitochondria in modulating the
aging process in Endomyces magnusii yeast. Their study elucidated that the longevity and
elevated metabolic rates observed in yeast during prolonged cultivation could be attributed to
mitochondrial activity. They further identified that during the yeast's logarithmic growth phase,
the content of triacylglycerol (TAG) within mitochondria was relatively low, whereas
diacylglycerols (DAG) levels peaked during this phase. Additionally, they observed significant
alterations in the lipid composition and content of the mitochondrial membrane throughout the
yeast's growth and aging, suggesting a dynamic relationship between mitochondrial function
and cellular aging.

Ranjha et al. [4], in their review "Nutritional and Health Potential of Probiotics: A
Review," explored the health implications of various probiotics, highlighting their nutritional
benefits and potential in disease prevention. This review meticulously detailed the mechanisms
through which probiotics contribute to health, including their role in mitigating obesity,
managing type 1 and 2 diabetes, and offering protective mechanisms against gestational
diabetes mellitus and chronic kidney disease Hussain et al.2023 [14].

Milho et al. [5] in their review "Antimicrobials from Medicinal Plants: An Emergent Strategy
to Control Oral Biofilms," focused on the potential of medicinal plants in managing oral
biofilms. They reviewed the efficacy of essential oils from Cymbopogon citratus and Lippia
alba as promising alternatives to conventional antibiotics for treating oral diseases. This review
underscores the significance of medicinal plants in developing novel antimicrobial strategies

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Journal of Xi’an Shiyou University, Natural Science Edition ISSN: 1673-064X

against oral biofilms, highlighting the therapeutic potential of natural products in oral
healthcare.

Food science and technology

Marciniak-Lukasiak et al. [6] explored the influence of chestnut flour incorporation and
packaging methods on the quality of gluten-free bread. The bread samples were packaged in
PA/PE barrier foil, both with air and under vacuum, and subsequently analyzed for water
content, texture, color parameters, sensory appeal, and microbiological stability. The findings
indicated that incorporating chestnut flour at concentrations below 10% combined with vacuum
packaging yielded bread with desirable sensory properties and quality Abid et al. 2022 [12].

Miedzianka et al. [7] delved into the nutritive potential of plant seeds and microalgae
as protein-rich food sources. Their research assessed the antioxidant and antimicrobial
activities, along with amino acid profiles of selected spice plants and microalgae. In vitro
digestion experiments were conducted to estimate the bioavailability of polyphenols Amin et
al. 2021 [13]. Notably, seeds from black cumin, milk thistle, white mustard, eggfruit, and
chlorella exhibited no deficient amino acids, positioning fenugreek seeds as a promising food
ingredient due to their favorable amino acid composition and high antioxidant properties.

Siejak and colleagues [8] examined the antioxidative efficacy of various solvents
(water, methanol, ethanol, and acetone) on lipid peroxidation in soybean L-α-
phosphatidylcholine liposomes. Through spectroscopic and chromatographic analyses, the
antioxidative potential of Prunus padus extracts on biomembrane stability was assessed. The
results highlighted P. padus as a potent source of antioxidants, capable of significantly reducing
lipid membrane degradation.

Ali et al. [9] investigated the stability of nanoemulsions containing vitamin E and β-
carotene encapsulated within oil-in-water nanoemulsions using carrier oils like tuna fish oil
and medium-chain triglycerides, stabilized by octenyl succinic anhydride (OSA)-modified
starch and Tween-80. The study found that OSA-modified starch enhanced the emulsion's
stability by forming denser interfacial coatings, offering protective barriers against the aqueous
phase. This study provides insights for developing water-rich food products fortified with
lipophilic bioactive compounds, leveraging the stabilizing properties of OSA-modified starch.

Woźniak et al. [10] investigated the extraction of galactolipids, specifically

monogalactosyldiacylglycerols (MGDGs) and digalactosyldiacylglycerols (DGDGs), from
rosehip pomace using supercritical fluid extraction (SFE) with CO2 and ultrasound-assisted
extraction (UAE). Their findings revealed that SFE with pure CO2 was relatively inefficient
for galactolipid extraction, but the efficiency significantly increased with the addition of
ethanol as a co-solvent and optimizing the solid–liquid ratio. Sonication further enhanced the
extraction efficiency by approximately 36%, with SFE yields being five times higher than those
of the control, highlighting the effectiveness of SFE. UAE also showed considerable promise,
boosting extraction yields by up to 74%. These green chemistry methods for galactolipid
isolation demonstrated superior performance compared to conventional extraction techniques,
offering viable alternatives for sustainable galactolipid recovery.

Hou et al. [11] explored the potential of non-thermal plasma treatment to increase the
growth rate of plants and decrease heavy metal accumulation in water spinach. The study
indicated that heavy metal uptake in water spinach was contingent upon the metal type and soil
concentration. Notably, plasma treatment of seeds or irrigation water significantly mitigated

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cadmium accumulation in spinach leaves, although it did not exhibit a similar effect on lead
levels. Khan et al. 2022 [15] this distinction underscores the selective efficacy of plasma
treatments in reducing certain heavy metal concentrations in edible plants, with implications
for improving food safety.

References

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Cations and B Vitamins on the Biosynthesis of Carotenoids by Rhodotorula
mucilaginosa Yeast in the Media with Agro-Industrial Wastes. Appl. Sci. 2021, 11,
11886. https://doi.org/10.3390/app112411886.
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Villagrán-de la Mora, Z.; Garay-Martínez, L.E.; Castro-Rosas, J.; Villarruel-López, A.;
Torres-Vitela, M.R. Microbiological Characteristics and Behavior of Staphylococcus
aureus, Salmonella spp., Listeria monocytogenes and Staphylococcal Toxin during
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3. Isakova, E.P.; Gessler, N.N.; Dergacheva, D.I.; Tereshina, V.M.; Deryabina, Y.I.;
Kieliszek, M. Lipid Remodeling in the Mito- chondria upon Ageing during the Long-
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11. Hou, C.-Y.; Kong, T.-K.; Lin, C.-M.; Chen, H.-L. The Effects of Plasma-Activated
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