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Dental caries is a highly prevalent chronic condition globally. In recent years, scientists have turned to natural compounds such as plant extracts as an alternative to address concerns related to biofilm-mediated disease transmission, increasing bacterial resistance, and the adverse impacts of antibiotics. Consequently, this study investigated the antimicrobial properties of ethanolic, hydroethanolic, and aqueous extracts of Teucrium polium L. ( T. polium ), which belongs to the Lamiaceae family, at different concentrations (0.1, 1, 10, 100, 500, 1000 ppm) against seven bacteria commonly associated with dental decay. The hydroethanolic extract demonstrated the highest efficacy against S. mutans (minimum inhibitory concentration (MIC) = 1.24 mg/mL), while the ethanolic extract exhibited the most potent activity against S. sanguinis (MIC = 1.55 mg/mL). For S. sobrinus , the ethanolic extract was the most effective (MIC = 1.52 mg/mL), whereas the hydromethanolic extract displayed the highest efficacy against S. salivarius (MIC = 1.52 mg/mL). S. aureus was most susceptible to the ethanolic extract (MIC = 1.9 mg/mL), whereas the aqueous extract demonstrated the strongest antimicrobial effect against S. epidermidis (MIC = 2.03 mg/mL). Finally, the ethanolic extract exhibited the maximum efficacy against L. fermentum (MIC = 1.36 mg/mL). Overall, the ethanolic extract demonstrated the highest efficacy against all tested bacteria, followed by the hydroethanolic extract, while the aqueous extract showed comparatively lower effectiveness. Therefore, depending on the specific target bacteria, it is suggested to combine the antibacterial extract of T. polium with the most effective solvent to effectively combat the bacteria responsible for dental decay. The study found that mouthwashes containing ethanolic and hydroethanolic extracts, at a concentration of 2.44 mg/L, effectively inhibited the growth of all oral bacteria contributing to dental caries. Future research should explore T. polium extracts' mechanisms of action against oral pathogens, their practical applications, and their efficacy against conventional treatments, paving the way for innovative dental therapies., Competing Interests: The authors declare no conflicts of interest., (© 2025 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.)

Biochemical characterization of new microalgal strains that are isolated from diverse environmental conditions is an important starting point for the establishment of high-quality feedstock for nutraceutical and pharmaceutical applications. In this research study, the biochemical composition of three Iranian native subspecies of Scenedesmus microalgae ( Scenedesmus obliquus , Scenedesmus bijugusi , and Scenedesmus sp.), with the main focus on fatty acid composition, was studied. The results showed that the strain Scenedesmus bijugusi had the highest biomass productivity (48 g/L/d), biomass (0.73%), carbohydrate (13.97%), fat (16.27%), protein (44.04%), chlorophyll-a (6.32 mg/g), and carotenoids (3.7 mg/g). The lipid profile also revealed that S. obliquus had the highest percentage of polyunsaturated fatty acid (46.52%), ratio of ∑n-3/∑n-6 (5.96), ratio of polyunsaturated fatty acid to saturated fatty acid (PUFA/SAF) (1.18), α-linolenic acid (22.74%), hypocholesterolemia index (1.61), and low atherogenic index (0.34). S. bijugusi and S. obliquus , thus, showed a great promise in nutraceutical and pharmaceutical applications due to their appropriate high productivity, biopigment, protein, lipid, antioxidant activity, long-chain polyunsaturated fatty acids, and α-linolenic acid., Competing Interests: The authors declare that they do not have any conflict of interest., (© 2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.)

Polyamines have received a lot of attention since the 1990s because of their anti-aging, anti-chronic disease, and proliferative effects. Wheat germ was reported as one of the natural sources of high polyamine, especially spermidine. The current study used three types of wheat germ: group A was industrially separated germ from whole grain, group B was the commercially available germinated wheat germ, and group C was manually separated wheat germ from germinated grain. The polyamine content of putrescine, spermidine, and spermine has been determined using a simplified isocratic LC-MS/MS method. An optimized extraction procedure was performed on all seven samples for obtaining a polyamine-enriched extract. The three dominant carbomylated polyamines were identified by analyzing the extracted samples in order to determine their relative abundance. Wheat germ powders contain the highest amount of polyamines (220-337 μg/g) of which spermidine is one of the most important. Germinated wheat grains, on the other hand, contain the least amount of this polyamine. The commercially available separated wheat germs are suggested as a good nutrition source of these polyamines., Competing Interests: The authors have no conflicts of interest to declare. All co‐authors have seen and agree with the contents of manuscript and there is no financial interest to report. We certify that the submission is original work and is not under review at any other publication., (© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Coronaviruses, which have been enveloped nonsegmented positive-sense RNA viruses, were first mentioned in the mid-1960s and can attack people as well as a wide range of animals (including mammals and birds). Three zoonotic coronaviruses have been identified as the cause of large-scale epidemics over the last two decades: Middle East respiratory syndrome (MERS), severe acute respiratory syndrome (SARS), and swine acute diarrhea syndrome (SADS). Epithelial cells in the respiratory and gastrointestinal tract are the principal targeted cells, and viral shedding occurs via these systems in diverse ways such as through fomites, air, or feces. Patients infected with the novel coronavirus (2019-nCoV) reported having visited the Wuhan seafood wholesale market shortly before disease onset. The clinical data on established 2019-nCoV cases reported so far indicate a milder disease course than that described for patients with SARS-CoV or MERS-CoV. This study aimed to review radiation inactivation of these viruses in the food industry in three sections: visible light, ionizing radiation (alpha ray, beta ray, X-ray, gamma ray, neutron, plasma, and ozone), and nonionizing radiation (microwave, ultraviolet, infrared, laser light, and radiofrequency). Due to the obvious possibility of human-to-human and animal-to-human transmission, using at least one of these three methods in food processing and packaging during coronavirus outbreaks will be critical for preventing further outbreaks at the community level., Competing Interests: The authors declare that they have no conflict of interest and that no human or animal research was included in the report., (© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

This study aimed to determine the percentage of reduction of lead and cadmium by chelating agents (potassium tartrate and potassium citrate) in the steps of soaking, cooking, and simultaneous soaking and cooking in some varieties of rice for the first time. Each chemical experiment was performed in ten replications. Inductively coupled plasma mass spectrometry (Agilent-7700X ICP-MS) was used to assess the complete Cd and Pb content in rice samples acid-digested (500 mg dry-sample, 9 ml HNO 3 : 3 ml HCl). The cooking-only treatment was more successful in terms of lead reduction than the soaking-only treatment in chelating agent-containing solutions (either potassium tartrate or potassium citrate), though it had the same effect on cadmium reduction. Simultaneous soaking and cooking in chelating agents such as potassium tartrate and potassium citrate significantly reduced lead (reduction rate compared to control 99.43% with potassium tartrate and 98.96% with potassium citrate) and cadmium (reduction rate compared to control 95.13% with potassium tartrate and 92.77% with potassium citrate). Potassium tartrate outperforms potassium citrate in terms of lead reduction, but potassium tartrate is equivalent to potassium citrate in terms of cadmium reduction. Up to 200 ppm applicable chelating agents, sensory analysis showed no statistically significant difference between the treatments. In general, rice cookers are advised to use levels up to 200 ppm of citrate or potassium tartrate in combination in the 3-hr rinsing period and then in the 15-min cooking period to reduce the percentage of dangerous heavy metals, especially lead 99%-99.4% and cadmium 92.8%-95.1%., Competing Interests: The authors declare that they do not have any conflict of interest, and the study did not involve any human or animal testing., (© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

The effect of complete substitution of NaCl with KCl, MgCl 2 , and CaCl 2 in brine used for the ripening stage in Na-free ultrafiltration (UF) Feta cheese making investigated. The chemical, microbial, textural, colorimetric, and sensory evaluation did at the end of the 60-day ripening period. As the ripening period of the cheese increased, the amount of acidity and total solid significantly increased while pH and moisture significantly decreased. All chloride salts exerted a significant antimicrobial effect on the fermentation growth cycle; particularly, CaCl 2 showed a similar effect to NaCl, while KCl and MgCl 2 were progressively less inhibitory. The highest hardness and syneresis on the first day seen in the samples containing sodium chloride and the lowest hardness and syneresis on the sixty day recognized in the samples containing magnesium chloride. There was no significant difference in whiteness index for monovalent salts in the first and sixtieth days of storage, and of course, this difference was not significant between divalent salts. There was no significant difference in overall acceptance score between sodium and potassium brine, although these two treatments had a significant difference compared with the others. There was no significant difference in the overall acceptance of cheeses stored in calcium and magnesium brine., Competing Interests: 6The authors declare that there are no conflicts of interest regarding the publication of this paper., (© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Coronaviruses, enveloped nonsegmented positive-sense RNA viruses, can affect the respiratory and digestive systems of humans and a variety of birds and mammals. The primary target cells of coronaviruses compromise the respiratory and gastrointestinal region epithelial cells due to their cell features and delivery through fomites, airborne, or fecal-oral routes. Some functional food sources due to having crucial chemical compounds may help individuals to overcome this infection by modulating the body's immune system, generating antiviral activity against the infection, and reducing other respiratory problems. The purpose of this study was to review these coronaviruses, especially SARS (because of its very similar gene sequence to the 2019-nCoV or SARS-CoV-2), from the perspective of appropriate approaches to food production technology, including following good food safety practices in food production lines; avoidance of underheating in the processing of swine and the other meat products; uncertainty about the safety of frozen or refrigerated meat products; providing unfavorable environmental conditions for coronavirus survival (minimum heat treatment, e.g., low-temperature long time and greater for liquid food products, pH ≤ 3, minimum storage relative humidity); production of industrial foods fortified and enriched with vitamin D, C, B3, K, amino acid L-tryptophan, nicotinamide adenine dinucleotide (NAD + ), and tannins; and preventing the production of industrial foods fortified or enriched with mineral supplements that participate in the Fenton reaction in the human body. Considering these aspects during times and places of coronavirus, prevalence will be essential for preventing further outbreaks at the community level., Competing Interests: The authors declare that they do not have any conflict of interest, and the study did not involve any human or animal testing., (© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

The objective here is to enrich orange juice through encapsulated lime by-product extract (LBE) through freeze-drying, in order to increase lime by-product consumption, in addition to increasing nutrition value of orange juice. The properties of both the LBE and microparticles are measured. The total polyphenolic compound (TPC) was measured to be 34.5 ± 0.5 (mg gallic acid/g LBE). The obtained value of encapsulation efficiency (EE) was within the 55%-70% range. The encapsulation method was satisfactory. The particle size is within 10-21 μm range, and differences between all treatments were statistically notable ( p  < 0.05). The lack of melting peaks in the thermal profiles by differential scanning calorimeter (DSC) of microparticles confirmed that hesperidin was well embedded in the polymeric cover. According to the sensory evaluations of orange juice which was enriched with LBE microparticles, the bitter taste was not perceived in some treatments., Competing Interests: The authors declare that they do not have any conflict of interest.

Egg yolk was replaced with sesame-peanut meal milk in mayonnaise in the levels of 0, 25%, 50%, 75%, and 100%. The pH was significantly decreased by increasing the percentage of replacement in all three kinds of replacement ( p  < .05). However, over the whole period, no significant difference was observed in the acidity. The mayonnaise samples, except for the replacements of 50%, were desirable in terms of physical and thermal stability. A significant decrease was seen in lightness ( L *) and yellowness ( b *) of the samples as a result of an increase in the percentage of replacements ( p  < .05). In the power law model, the flowing index amount ( n ) of all samples was in the domain between zero and one, which served as evidence for pseudoplastic behavior (dilatant with shear) of mayonnaise samples. The positive results are employing suitably the sesame-peanut meal milk instead of egg yolk, decreasing the cholesterol of mayonnaise and increasing its nutritional value, proposing mayonnaise factories to make use of the meal of the oil extraction factory as emulsifier, which lead to a decrease in overall costs of producing these products.

Due to the high antioxidant activity of oak fruits, the partial substitution effects of wheat flour (WF) or corn flour (CF) with oak flour (OF) have been investigated. WF or CF was replaced by OF at levels of 0%, 15%, 30%, and 45% in the biscuit formulations to prevent the spontaneous oxidation of lipids, and the characteristics, including peroxide value, antioxidant activity, and sensory properties, were evaluated during 28 days storage. According to the results obtained, biscuit samples with higher OF percentage had higher antioxidant activity and less peroxide value. In terms of sensory evaluation, no adverse effect was observed in the samples containing OF. Therefore, it could be introduced as a good natural source of antioxidant compounds for use in food formulations.