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Biology and Life Sciences Forum

Biology and Life Sciences Forum is an open access journal dedicated to publishing findings resulting from conferences, workshops, and similar events, in all areas of biology, life sciences and at the interface of related disciplines. The conference organizers and proceedings editors are responsible for managing the peer-review process and selecting papers for conference proceedings.

Imprint Information Journal Flyer Open Access ISSN: 2673-9976

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Vol. 40

Foods 2024

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Vol. 39

IECD 2024

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Vol. 38

IECN 2024

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Vol. 37

la ValSe-Food 2024

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Vol. 36

MGIBR 2024

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Vol. 35

IECBM 2024

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Latest Articles

7 pages, 781 KiB

Open AccessProceeding Paper

Use of Tomato By-Products Encapsulates to Enrich Vegetable-Based Products: A Cucumber Beverage

by Laleh Mozafari, Lorena Martínez-Zamora and Francisco Artés-Hernández

Biol. Life Sci. Forum 2024, 40(1), 18; https://doi.org/10.3390/blsf2024040018 - 24 Jan 2025

Food industries generate tomato by-products rich in health-promoting compounds, which can be extracted and encapsulated for use in food products. This study aimed to fortify cucumber juice with encapsulated tomato by-products rich in carotenoids and assess its shelf life. The encapsulated tomato by-product, [...] Read more.

Food industries generate tomato by-products rich in health-promoting compounds, which can be extracted and encapsulated for use in food products. This study aimed to fortify cucumber juice with encapsulated tomato by-products rich in carotenoids and assess its shelf life. The encapsulated tomato by-product, prepared by spray-drying with maltodextrin and inulin, was added to cucumber juice (5 g L⁻¹). The total antioxidant capacity (TAC) and microbial load were monitored for 3 weeks at 4 °C. High hydrostatic pressure (HHP) treatment improved the TAC by ~25% and reduced the microbial load by ~69%. No significant sensory or physical changes were observed, suggesting fortification enhances beverage health benefits during refrigeration. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 1440 KiB

Open AccessProceeding Paper

Development of Lentil Aquafaba-Based Food Emulsions with Xanthan Gum or Pregelatinized Corn Starch as Stabilizers

by Valentyna Dehtiar, Anastasiia Sachko, Anna Radchenko, Olha Hrynchenko and Sergey Gubsky

Biol. Life Sci. Forum 2024, 40(1), 17; https://doi.org/10.3390/blsf2024040017 - 22 Jan 2025

Currently, there is an increasing trend towards the use of legumes aquafaba-based emulsions for food applications. In this study, emulsions containing 30 and 60% sunflower oil with lentil aquafaba (LA) were developed, and xanthan or pregelatinized corn starch were added as stabilizers. Preliminary [...] Read more.

Currently, there is an increasing trend towards the use of legumes aquafaba-based emulsions for food applications. In this study, emulsions containing 30 and 60% sunflower oil with lentil aquafaba (LA) were developed, and xanthan or pregelatinized corn starch were added as stabilizers. Preliminary studies of lentil technological properties enabled the optimization of aquafaba production, achieving a dry matter content of 5.5% and a protein concentration of 1.1%. Emulsions with 0.5 and 0.8% aquafaba lentil protein without and with the addition of xanthan gum (0.1 and 0.2%) or starch (1 and 2%) were studied. Increasing the xanthan and starch content resulted in an increase in the average droplet size for emulsions with 30% oil and a decrease in the values for emulsions with 60% oil. For emulsions with a lower oil content, there was a visual instability over time with the addition of starch, which led to emulsion degradation. Rheological studies made it possible to classify the samples as a non-Newtonian fluid with a pseudoplastic flow pattern. The stability of the emulsions was observed due to an increase in the viscosity of the continuous phase due to the inclusion of the stabilizer. The influence of the nature of the stabilizer on this process is confirmed by calculations using various rheological models. Food emulsions obtained using lentil aquafaba are a promising ingredient in the development of emulsion food formulations. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 655 KiB

Open AccessProceeding Paper

Innovative Technologies to Increase Bioactive Compounds in Carrots of the Chantenay Variety

by Diego Ricardo Gutiérrez, Silvana Cecilia Ruiz, Julio Federico Benites and Silvia del Carmen Rodriguez

Biol. Life Sci. Forum 2024, 40(1), 16; https://doi.org/10.3390/blsf2024040016 - 21 Jan 2025

Carrots have become a functional food ingredient, providing various nutraceuticals such as carotenoids and phenols. The application of stress by cutting followed by incubation and UV-C radiation would induce a higher accumulation of bioactive compounds which would benefit the obtaining of a carrot [...] Read more.

Carrots have become a functional food ingredient, providing various nutraceuticals such as carotenoids and phenols. The application of stress by cutting followed by incubation and UV-C radiation would induce a higher accumulation of bioactive compounds which would benefit the obtaining of a carrot flour to be used as a new food ingredient with improved functional properties. In this work, the effect of cutting (shredding) and different doses of UV-C radiation on the content of phenolic compounds and antioxidants, as well as the color of carrots of the Chantenay variety produced in Santiago del Estero, Argentina, was evaluated. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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9 pages, 704 KiB

Open AccessProceeding Paper

Utilization of Ultrasonic-Assisted Extraction for Bioactive Compounds from Floral Sources

by Sepidar Seyyedi-Mansour, Pauline Donn, Maria Carpena, Franklin Chamorro, Paula Barciela, Ana Perez-Vazquez, Ana Olivia S. Jorge and Miguel A. Prieto

Biol. Life Sci. Forum 2024, 40(1), 15; https://doi.org/10.3390/blsf2024040015 - 21 Jan 2025

This systematic review aims to evaluate the effectiveness of ultrasound-assisted extraction (UAE) for obtaining bioactive compounds from floral sources, emphasizing its potential application in the pharmaceutical and food industries. As a “green extraction” technique, UAE minimizes use of organic solvents, energy consumption, and [...] Read more.

This systematic review aims to evaluate the effectiveness of ultrasound-assisted extraction (UAE) for obtaining bioactive compounds from floral sources, emphasizing its potential application in the pharmaceutical and food industries. As a “green extraction” technique, UAE minimizes use of organic solvents, energy consumption, and extraction time, making it a sustainable alternative to traditional extraction methods. On the other hand, flowers serve as a valuable reservoir of bioactive compounds. Appropriate experimental strategies are necessary to maximize the yield of bioactive compound recovery. The increasing use of floral sources in manufacturing dietary supplements and functional foods, coupled with rapid advancements in these sectors, indicates significant potential for the application of UAE. Its effectiveness is influenced by a multitude of factors, including operational variables and the matrix effect, both of which have the potential to impact the molecular structures of the specific compounds being targeted. In flowers, these compounds usually entail active secondary metabolites such as polyphenols. Hence, it is imperative to establish the optimal experimental parameters. A comprehensive literature review was conducted, covering studies from 2000 to 2024. Electronic databases including PubMed, ScienceDirect, Web of Science, and Scopus were searched for peer-reviewed articles using keywords such as “Ultrasound-assisted extraction”, “bioactive compounds”, “flowers”, and “extraction optimization”. Results indicate that UAE significantly enhances the yield of bioactive compounds, such as polyphenols, with extraction efficiencies reaching up to 95% under optimal conditions. The findings also highlight the importance of parameter optimization, as variations in solvent concentration and ultrasonic intensity can affect the structural integrity of extracted compounds. In conclusion, this communication has emphasized the significance of UAE technologies and presented recent research and updated data on their contribution to obtaining bioactive compounds from plant-based materials, particularly flowers. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 1280 KiB

Open AccessProceeding Paper

Cultivated Mushrooms: A Comparative Study of Antioxidant Activity and Phenolic Content

by Mafalda Silva, Manuela Lageiro, Ana Cristina Ramos, Fernando H. Reboredo and Elsa M. Gonçalves

Biol. Life Sci. Forum 2024, 40(1), 13; https://doi.org/10.3390/blsf2024040013 - 20 Jan 2025

This study compares the total phenolic content (TPC) and antioxidant activity (DPPH, ABTS, and FRAP assays) of methanolic extracts from five cultivated mushroom species: Lentinula edodes (LE), Pleurotus ostreatus (PO), Agaricus bisporus (AgW and AgB), and Hericium erinaceus (HE). Phenolic profiles were analyzed [...] Read more.

This study compares the total phenolic content (TPC) and antioxidant activity (DPPH, ABTS, and FRAP assays) of methanolic extracts from five cultivated mushroom species: Lentinula edodes (LE), Pleurotus ostreatus (PO), Agaricus bisporus (AgW and AgB), and Hericium erinaceus (HE). Phenolic profiles were analyzed by HPLC. AgW demonstrated the highest TPC (46.2 mg GAE/100 g FW) and superior antioxidant activity in DPPH and FRAP assays, highlighting its phenolic compounds as the primary contributors. Catechin and hydroxybenzoic acid were identified as species-specific phenolics in PO and AgW, respectively, contributing to their antioxidant potential. These findings underscore the diversity of antioxidant mechanisms in mushrooms and their potential as natural sources of bioactive compounds. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 1690 KiB

Open AccessProceeding Paper

Physicochemical and Functional Value of Lettuce: Effect of Mulching Technique Used During Production on Postharvest Storage

by Roxana E. González, Melisa Lanza Volpe and Verónica C. Soto Vargas

Biol. Life Sci. Forum 2024, 40(1), 12; https://doi.org/10.3390/blsf2024040012 - 20 Jan 2025

Lettuce is one of the most important vegetable crops cultivated worldwide. Mulch or mulching is used to protect the soil surface, create a physical barrier, and provide a more suitable environment for crops. The aim of our work was to evaluate the effect [...] Read more.

Lettuce is one of the most important vegetable crops cultivated worldwide. Mulch or mulching is used to protect the soil surface, create a physical barrier, and provide a more suitable environment for crops. The aim of our work was to evaluate the effect of different mulching techniques and test their effect on the morpho-physiological performance and nutritive value of Iceberg lettuce plants, and their changes during postharvest storage. Mulching soil treatments had a significant impact on biometric measurements such as yield, physicochemical values, and functional value in lettuce heads. Organic mulch had the best result, improving the bioactive compounds in lettuce. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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1 pages, 176 KiB

Open AccessRetraction

RETRACTED: Ram, D. Biodiversity Loss with Habitat and Risk of New Diseases. Biol. Life Sci. Forum 2021, 2, 1

by Darshit Ram

Biol. Life Sci. Forum 2021, 2(1), 39; https://doi.org/10.3390/blsf2021002001 - 17 Jan 2025

The journal retracts the proceedings paper, titled “Biodiversity Loss with Habitat and Risk of New Diseases” [...] Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Biological Diversity, Ecology and Evolution)

7 pages, 883 KiB

Open AccessProceeding Paper

Muffins with Tannat Grape Pomace: A Sustainable Approach to Value-Added Foods

by Valentina Baranda, Lara del Cerro, Valentina Izquierdo, Florencia Paz, Agustina Rodríguez, Victoria Martínez, Victoria Olt, Jessica Báez, Alejandra Medrano and Adriana Maite Fernández-Fernández

Biol. Life Sci. Forum 2024, 40(1), 11; https://doi.org/10.3390/blsf2024040011 - 16 Jan 2025

An abundant byproduct of the Uruguayan winemaking industry, Tannat grape pomace (TGP), has a unique profile of phenolic compounds, making it a great candidate as an ingredient in the formulation of healthy and sustainable foods. The addition of TGP and sweetener to a [...] Read more.

An abundant byproduct of the Uruguayan winemaking industry, Tannat grape pomace (TGP), has a unique profile of phenolic compounds, making it a great candidate as an ingredient in the formulation of healthy and sustainable foods. The addition of TGP and sweetener to a muffin formulation may represent a challenge regarding technological properties. In this work, the objective was to develop potential functional muffins with the nutritional claims of “source of/high in fiber” and “no added sugars”, by incorporating TGP as a source of fiber and bioactive compounds and stevia as a sweetener. For this purpose, a factorial experimental design with central points was assessed by varying TGP and sweetener contents. Color was measured in the muffins by a CieLab system, and texture parameters (hardness, elasticity, cohesiveness, gumminess, and chewiness) were obtained by a texture analyzer. The antioxidant capacity was also assessed by total phenol content (TPC by Folin reaction), ABTS, and ORAC-FL methods. Regarding color parameters, the main results showed lower L values for the muffins with higher TGP content (34.4–35.9, p < 0.05). As for texture parameters, lower hardness values (3170–3655 N) were displayed by muffins with higher TGP content (p < 0.05). Elasticity showed no significant differences between the samples (0.773–0.873), with the exception of one of the formulations with higher TGP content. Cohesiveness values ranged between 0.210 and 0.374. Gumminess and chewiness values were lower for the muffin formulation with higher TGP and stevia contents (694 ± 202 N and 538 ± 182 N). Moreover, antioxidant capacity showed increased TPC values for muffins with higher TGP content when compared to the control muffin (without TGP). Similarly, ABTS and ORAC-FL values were higher for the muffins with higher TGP content (15.26–15.59 and 23.92–25.56 µmol Trolox equivalent (TE)/g samples, respectively). In conclusion, TGP muffins represent a sustainable food with adequate technological properties and enhanced nutritional properties, presenting potential to promote health. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 3280 KiB

Open AccessProceeding Paper

Human-Related Microsporidian Spores in Farm Chickens from Makeni, Sierra Leone

by Umar Anjum, Sergio Llorens-Berzosa, Raoul E. Guetiya Wadoum, Fernando Izquierdo, María de los Ángeles Peña, Ethel Ukaegbu and Antonio Peña-Fernández

Biol. Life Sci. Forum 2024, 40(1), 14; https://doi.org/10.3390/blsf2024040014 - 15 Jan 2025

The aim of this paper is to study the presence and temporal variation/distribution of microsporidian species (Enterocytozoon bieneusi and Encephalitozoon spp.) in chickens from different farms in Bombali district (Sierra Leone). Fresh faecal samples were collected from twenty chickens in April 2019, [...] Read more.

The aim of this paper is to study the presence and temporal variation/distribution of microsporidian species (Enterocytozoon bieneusi and Encephalitozoon spp.) in chickens from different farms in Bombali district (Sierra Leone). Fresh faecal samples were collected from twenty chickens in April 2019, while twelve were collected in Summer 2022. Six faecal samples gave positive results microscopically (spores of Encephalitozoon spp. were observed in five samples, and E. bieneusi in one). Five samples from 2019 were found to be positive by molecular methods: two E. intestinalis and E. hellem, and one E. bieneusi; meanwhile, ten samples from 2022 were positive for spores of the genus Encephalitozoon, specifically from eight chicken. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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6 pages, 242 KiB

Open AccessProceeding Paper

Hydrolysates from a Whey Protein Concentrate Are a Promising Functional Ingredient for Diabetes Control via DPP-IV Inhibition

by Selene Isabel Alvarez-Chávez, Itzury Reyes-Ramírez, Luis Guillermo González-Olivares, Jesús Guadalupe Pérez-Flores, Elizabeth Contreras-López, Laura Berenice Olvera-Rosales, Laura García-Curiel and Emmanuel Pérez-Escalante

Biol. Life Sci. Forum 2024, 40(1), 10; https://doi.org/10.3390/blsf2024040010 - 15 Jan 2025

The circular economy has been a strategy for diminishing waste and improving the use of natural resources and energy in different industrial sectors. The food industry is a manufacturing and service sector with few incorporations into sustainable development from the circular economy philosophy [...] Read more.

The circular economy has been a strategy for diminishing waste and improving the use of natural resources and energy in different industrial sectors. The food industry is a manufacturing and service sector with few incorporations into sustainable development from the circular economy philosophy due to the absence of concrete or real scenarios to be carried out. The dairy industry has incorporated some strategies to mitigate the contamination, producing whey concentrate powders and their hydrolysates as alternatives. Thus, the work aimed to produce hydrolysates with antidiabetic functions from the hydrolysis with alcalase and flavourzyme of whey protein concentrate with 80% protein. Dispersions of whey powder were prepared in phosphate buffer at pH = 7.5 and hydrolyzed for 6 h at 60 °C and 130 rpm. The hydrolysates produced maintained an antidiabetic activity between 43% and 52% from dipeptidyl peptidase IV (DPP-IV) inhibition, with the alcalase enzyme slightly better. Thus, the enzymatic process tested on whey protein concentrate generated a promising ingredient for glycemic control. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

6 pages, 214 KiB

Open AccessProceeding Paper

Effects of Germination Periods on Proximate, Mineral, and Antinutrient Profiles of Pearl Millet (Pennisetum glacum) and Grain Amaranth (Amaranth cruentus) Flours

by Samuel Olufemi Owolade, Olufunke Oluseyi Ezekiel and Olaide Ruth Aderibigbe

Biol. Life Sci. Forum 2024, 40(1), 9; https://doi.org/10.3390/blsf2024040009 - 13 Jan 2025

Protein and minerals are central to human diets. This study investigated the effects of germination periods (24 h, 48 h, and 72 h) as a pretreatment process on the nutritional and antinutritional components of pearl millet and amaranth grain flours (28 ± 0.1 [...] Read more.

Protein and minerals are central to human diets. This study investigated the effects of germination periods (24 h, 48 h, and 72 h) as a pretreatment process on the nutritional and antinutritional components of pearl millet and amaranth grain flours (28 ± 0.1 °C). The results showed significant differences (p < 0.05) in the proximate, mineral, and antinutrient factors of the samples. The highest protein content, 8.61% in the millet and 17.37% in the amaranth, was observed after 24 h of germination. Specifically, the protein content in the millet after 24 h of germination, 8.61%, was significantly higher than after 72 h, which was 8.07%, and also higher than in the ungerminated millet flour, which was 7.71%. Furthermore, the concentration of iron (Fe) in the millet after 24 h, 48 h, and 72 h of germination was 4.77 mg/100 g, 4.90 mg/100 g, and 4.96 mg/100 g, while in the amaranth; they were 4.10 mg/100 g, 5.86 mg/100 g, and 5.89 mg/100 g. The iron concentration in the ungerminated millet flour, 3.31 mg/100 g, was significantly lower than what was observed in the germinated millet across the periods. A similar trend was observed in the amaranth. In terms of antinutrients, a notable reduction in their concentration was observed as the germination periods increased. The concentration of phytates in the millet ranged from 0.173 g to 0.836/100 g. However, the phytate concentration significantly decreased from 0.836 g/100 g in the ungerminated millet flour to 0.326 g/100 g, 0.230 g/100 g, and 0.173 g/100 g after 24 h, 48 h, and 72 h of germination, respectively. This study shows the potential influence of germination periods on the quality of grains such as millet and amaranth. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

8 pages, 805 KiB

Open AccessProceeding Paper

The Effect of Adding Degreased Flaxseeds on the Quality of Pork Sausages

by Tomasz Florowski, Anna Florowska, Daria Wodzyńska, Marta Chmiel, Lech Adamczak and Dorota Pietrzak

Biol. Life Sci. Forum 2024, 40(1), 8; https://doi.org/10.3390/blsf2024040008 - 13 Jan 2025

The aim of the study was to assess the effect of adding degreased flax seeds (DFS; 2%, 4%, 6%, and 8%) on the quality of homogenized pork sausages. It was found that the 2% DFS addition to the batter had no effect on [...] Read more.

The aim of the study was to assess the effect of adding degreased flax seeds (DFS; 2%, 4%, 6%, and 8%) on the quality of homogenized pork sausages. It was found that the 2% DFS addition to the batter had no effect on most of the analyzed quality parameters of sausages (i.e., cooking and reheating loss, water activity, pH, L* and a* color parameters, water, protein and fat content, shear and compression force, elasticity, and meat taste). However, a 2% DFS addition resulted in an increase b* color parameter, reduction in the intensity of the meat odor, and the appearance of the odor and taste of flax seeds in the product, as well as a slight deterioration in its overall desirability. The higher the DFS addition, the more pronounced its adverse effect on the product quality, especially its sensory quality. A large addition of DFS to the batter also caused a significant reduction in the shear force of sausages, a reduction in the L* and a* color parameters, and an increase in the pH value. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 3107 KiB

Open AccessProceeding Paper

The Value of By-Catch: Can We Use Commercial Species Stock Assessment Cruises for the Study of Non-Target Species? The Case of Sponges

by Laura Schejter, Esteban Gaitán and Mariela Pavón Novarin

Biol. Life Sci. Forum 2024, 39(1), 4; https://doi.org/10.3390/blsf2024039004 - 10 Jan 2025

The contribution of sponges to benthic communities in three areas of the Argentine continental shelf and slope (North, Central and South), between 34° and 55° S and between 47 and 551 m, is presented here. Sponges were recorded as components of the invertebrate [...] Read more.

The contribution of sponges to benthic communities in three areas of the Argentine continental shelf and slope (North, Central and South), between 34° and 55° S and between 47 and 551 m, is presented here. Sponges were recorded as components of the invertebrate by-catch in 51% of the studied sites (133 hauls). On average, sponges constituted 18.01% of the benthic community (47.91 kg/mn², in terms of density), reaching more than 90% of the by-catch and more than 500 kg/mn² at some particular sites. A total of 34 sponge taxa were recorded. Tedania spp., Clathria (C.) microxa and Callyspongidae (Siphonochalina fortis + Callyspongia sp.) were the only taxa shared among the three sampled areas. Sixty percent (60%) of the sponge species were recorded only at one or two sites. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Diversity: Biodiversity of Animals, Plants and Microorganisms)

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79 pages, 603 KiB

Open AccessConference Report

Abstracts of the 3rd International Electronic Conference on Diversity: Biodiversity of Animals, Plants and Microorganisms

by Michael Wink

Biol. Life Sci. Forum 2024, 39(1), 3; https://doi.org/10.3390/blsf2024039003 - 8 Jan 2025

The 3rd International Electronic Conference on Diversity: Biodiversity of Animals, Plants and Microorganisms (IECD 2024) was held from 15 to 17 October 2024. The conference focused on the key theme of biodiversity from a wide range of domains, especially animals and plants. The [...] Read more.

The 3rd International Electronic Conference on Diversity: Biodiversity of Animals, Plants and Microorganisms (IECD 2024) was held from 15 to 17 October 2024. The conference focused on the key theme of biodiversity from a wide range of domains, especially animals and plants. The conference was in a virtual format, eliminating the need for travel and other related expenses, allowing attendees to fully immerse themselves in the conference without any logistical constraints. It aimed to foster collaboration and knowledge exchange among researchers. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Diversity: Biodiversity of Animals, Plants and Microorganisms)

10 pages, 1425 KiB

Open AccessProceeding Paper

Bacterial Strain from Biofilm on Surface of Poly(Ethylene Terephthalate) from Soil in Chernihiv City (Ukraine) Used as Potential Agent of Biodegradation

by Nataliia Tkachuk and Liubov Zelena

Biol. Life Sci. Forum 2024, 39(1), 2; https://doi.org/10.3390/blsf2024039002 - 7 Jan 2025

Bacteria actively degrade polymeric materials due to high biochemical activity and the ability to form biofilms. In order to expand our knowledge about soil bacterial biodiversity on the surface of artificial materials from the soil of Chernihiv (Ukraine), in this study, the bacterial [...] Read more.

Bacteria actively degrade polymeric materials due to high biochemical activity and the ability to form biofilms. In order to expand our knowledge about soil bacterial biodiversity on the surface of artificial materials from the soil of Chernihiv (Ukraine), in this study, the bacterial strain PET1 was isolated from the biofilm formed on the poly(ethylene terephthalate) bottle material taken from soil. The strain was isolated and purified on Postgate’s “C” medium and modified by us (using poly(ethylene terephthalate) as the only source of carbon). The PET1 strain was identified as Achromobacter xylosoxidans based on a complex of microbiological and molecular genetic features. This study is the first report of the isolation of an A. xylosoxidans strain from a biofilm on the surface of poly(ethylene terephthalate) collected from the soil. Considering the growing interest of researchers in the problem of biodegradation of plastics, attention should be paid to the potential of A. xylosoxidans as biodegradation agents. The involvement of bacteria of the genus Achromobacter in the biodegradation of artificial polymers (polyvinyl chloride, high-density polyethylene, nylon) opens up prospects for the isolated strain PET1 to be studied and, possibly, applied as a biodegrader of poly(ethylene terephthalate). Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Diversity: Biodiversity of Animals, Plants and Microorganisms)

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8 pages, 578 KiB

Open AccessProceeding Paper

Evaluation of Bacteriostatic Effect of Rosemary and Oregano Essential Oils Against a Non-Pathogenic Surrogate of Salmonella spp. (E. coli ATCC 9637)

by Theodore John Magtalas and Gerieka Ramos Anapi

Biol. Life Sci. Forum 2024, 40(1), 7; https://doi.org/10.3390/blsf2024040007 - 6 Jan 2025

Control of bacterial growth in food is essential to maintaining food quality and safety. The use of food additives is one answer raised to address this problem. However, some synthetic antimicrobial additives pose minor to serious health risks to consumers. Natural antimicrobial additives [...] Read more.

Control of bacterial growth in food is essential to maintaining food quality and safety. The use of food additives is one answer raised to address this problem. However, some synthetic antimicrobial additives pose minor to serious health risks to consumers. Natural antimicrobial additives are potential alternatives to synthetic additives that can control microbial growth without significant health risks. This study evaluated the bacteriostatic effect of rosemary essential oil (REO) and oregano essential oil (OEO) against E. coli ATCC 9637, a non-pathogenic surrogate of Salmonella spp. in culture and in raw chicken breast. Final concentrations of 1.5% REO and 0.15% OEO were added to cultures of E. coli ATCC 9637, and the growth rate was evaluated. Raw chicken breast pieces were dipped in E. coli ATCC 9637 cultures prior to being dipped in 1.5% REO and 0.15% OEO. The chicken samples were then taken at two-day intervals, and the growth of E. coli ATCC 9637 was analyzed. No growth was observed in the cultures after a 24 h incubation period. The chicken samples treated with 1.5% REO resulted in a 0.69 log reduction compared to the positive control, while those treated with 0.15% OEO resulted in a 0.31 log reduction (p < 0.05). This shows that REO and OEO are effective against E. coli ATCC 9637 and have promise as natural antimicrobial agents. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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9 pages, 535 KiB

Open AccessProceeding Paper

Edible Films with Protein and Bioactive Compounds from Arthrospira sp.

by Valter F. R. Martins, Fátima Poças, Manuela Pintado, Rui M. S. C. Morais and Alcina M. M. B. Morais

Biol. Life Sci. Forum 2024, 40(1), 6; https://doi.org/10.3390/blsf2024040006 - 2 Jan 2025

Arthrospira sp. is an alternative source of protein in the food chain, but it may also be considered a source of phenolic compounds with interesting properties, such as antioxidant and antimicrobial properties. In active packaging, these two properties are essential. In the present [...] Read more.

Arthrospira sp. is an alternative source of protein in the food chain, but it may also be considered a source of phenolic compounds with interesting properties, such as antioxidant and antimicrobial properties. In active packaging, these two properties are essential. In the present work, two extracts were produced: one extract rich in protein and another in bioactives. These two extracts were used in the production of an edible film composed of alginate (2%) + protein extract (0.5%) + bioactive extract (0.25%) with high antioxidant activity: ABTS of 1537.50 ± 191.87 and DPPH of 190.75 ± 15.53 µM TE/mg film. All the edible films produced had good physical properties, such as 100% solubility in water and ethanolic solutions. The films with alginate and protein-rich extract and or without bioactive-rich extract presented lower water vapor permeability—12.28 ± 3.01 g⋅mm⁻²⋅day⁻¹⋅kPa⁻¹ and 14.39 ± 3.64 g⋅mm⋅m⁻²⋅day⁻¹⋅kPa⁻¹, respectively—than the alginate film. In addition, the film with alginate- and protein-rich extract presented an acceptable color. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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5 pages, 1416 KiB

Open AccessProceeding Paper

Inhibition of Migration of SW-480 Cells Induced by Royal Jelly Due to Reduction of β-Catenin

by Milena Jovanović and Dragana Šeklić

Biol. Life Sci. Forum 2024, 40(1), 5; https://doi.org/10.3390/blsf2024040005 - 26 Dec 2024

Royal jelly (RJ), a natural bee product known for its abundance of bioactive compounds, is often referred to as a “superfood” and has been utilized in alternative medicine for centuries. Numerous studies have highlighted its therapeutic properties, including anticancer activity. A major challenge [...] Read more.

Royal jelly (RJ), a natural bee product known for its abundance of bioactive compounds, is often referred to as a “superfood” and has been utilized in alternative medicine for centuries. Numerous studies have highlighted its therapeutic properties, including anticancer activity. A major challenge in standard cancer therapy is the migration of cancer cells, which leads to metastasis and the formation of secondary tumors with often fatal outcomes. Cancer cell migration is facilitated by the epithelial-to-mesenchymal transition (EMT) and the aberrant activation of the Wnt/β-catenin signaling pathway. A key component of this pathway, the transcription factor β-catenin, regulates the expression of various cellular components that play critical roles in cell motility. This study investigated the antimigratory potential of RJ on the colorectal cancer cell line SW-480 and its effects on β-catenin protein expression. RJ significantly suppressed the motility of SW-480 cells and markedly reduced β-catenin protein levels 24 h after treatment. These findings underscore the potential of RJ as a functional food to regulate colorectal cancer cell motility through modulation of β-catenin, thereby reducing disease aggressiveness. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 655 KiB

Open AccessProceeding Paper

Optimization of the Conditioning and Drying Stages of Table Olive By-Products to Obtain New Powdered Ingredients

by Patricia Rus-Fernández and Ana Fuentes

Biol. Life Sci. Forum 2024, 40(1), 4; https://doi.org/10.3390/blsf2024040004 - 24 Dec 2024

The discards from table olive production, mainly defective or out-of-size olives, have the potential to be considered an excellent source of bioactive compounds; however, their high salt content may restrict their use. This work aims to obtain new powdered ingredients derived from table [...] Read more.

The discards from table olive production, mainly defective or out-of-size olives, have the potential to be considered an excellent source of bioactive compounds; however, their high salt content may restrict their use. This work aims to obtain new powdered ingredients derived from table olives by-products. The discards were subjected to a conditioning process comprising washing and pressing stages to reduce the salt and moisture contents. The resulting olive paste was convective-dried at 70 °C up to constant weight. The thin-layer modelling was assessed to explain the drying kinetics. The findings showed up to a 75% salt content reduction with the washing stage in the conditioning. Considering all the conditioning combinations, the drying process of the table olive discards was completed in 5 h. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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2 pages, 177 KiB

Open AccessEditorial

Statement of Peer Review

by Nancy Chasquibol and Claudia M. Haros

Biol. Life Sci. Forum 2024, 37(1), 26; https://doi.org/10.3390/blsf2024037026 - 23 Dec 2024

In submitting conference proceedings to Biology and Life Sciences Forum, the volume editors of the proceedings certify to the publisher that all papers published in this volume have been subjected to peer review administered by the volume editors [...] Full article

(This article belongs to the Proceedings of VI International Congress la ValSe-Food)

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