Wladimir Padilha da Silva

Folate (vitamin B9) is an essential micronutrient found in both animal and plant foods, but it is highly heat-sensitive, leading to loss of this nutrient during thermal processing. To overcome folate deficiency, many regulatory agencies recommend fortifying foods with folic acid (a synthetic form of the vitamin), although its long-term safety remains debated. A promising alternative approach involves bio-enriched fermented foods produced by lactic acid bacteria (LAB). These LAB-fermented products, such as dairy products (yogurt, cheese), cereals, and vegetables, have demonstrated potential to regulate intestinal homeostasis, alleviate inflammatory diseases, and mitigate neurodegenerative symptoms. This study is a systematic review that aims to assess the ability of LAB to synthesize folate, highlighting studied genera and their applications, benefits, and risks of deficiency. The species Lactiplantibacillus plantarum stands out in folate production, in vitro and in situ. The field of Food Science and Technology concentrates most of the research on folate, followed by the field of Microbiology. Furthermore, 93% of research, considering all categories, is correlated with Sustainable Development Goal (SDG). Three, which focuses on “Good Health and Well-Being”, and among the countries of origin, the United States leads in published research.

The aim of this study was to evaluate the antifungal activity of Thymus vulgaris essential oil (TEO) against fungal isolates from cheese and its potential as an active component in cellulose acetate films for application on cheese, and to perform the characterization of the films. The cheese rind isolates were identified as Penicillium crustosum QCP1 and Aspergillus flavus QCA2. TEO exhibited significant in vitro inhibitory activity against all isolates, with inhibition zones exceeding 40.0 mm and minimum inhibitory concentrations (MICs) of 1.0 µL mL⁻¹ and 0.8 µL mL⁻¹ for P. crustosum QCP1 and A. flavus QCA2, respectively. Incorporating TEO into cellulose acetate films altered the film's physical properties, particularly morphology and elongation. The control film, composed solely of acetate, showed the lowest values for most properties evaluated, except for tensile strength (MPa) (38.89 ± 5.29). For water permeability and water vapor permeability, no significant differences were observed between the control film and the active film containing TEO at tenfold MFC concentrations for each isolate. In in vitro tests with the active film, P. crustosum QCP1 demonstrated higher sensitivity; however, the active film effectively inhibited the growth of both fungal isolates on cheese slices for 30 days. It was concluded that TEO has antifungal potential against isolates in more than one type of methodology and, when added to cellulose acetate film, was effective in controlling fungal mycelial growth, both in vitro and in situ, extending shelf life by up to 2 times, indicating a promising application as active packaging in cheeses.

The study aimed to evaluate the effects of supplementation with Lacticaseibacillus casei CSL3 in Swiss mice immunosuppressed with cyclophosphamide on immunological, biochemical, oxidative stress, and histological parameters. The animals were distributed into four groups (control, CSL3, cyclophosphamide, and CSL3 + cyclophosphamide), where two groups were treated with L. casei CSL3 (10 log CFU mL⁻¹) for 30 days, and two groups received chemotherapy (days 27 and 30—total dose of 250 mg kg⁻¹). Counts of lactic acid bacteria (LAB) and bile-resistant LAB in stool samples; blood count (erythrogram, leukogram, and platelets); serum total cholesterol levels; catalase enzyme activity; and thiobarbituric acid reactive substances (TBARS) levels in liver, kidney, and brain; IL-4 expression; IL-23, TNF-α, NF-κβ in the spleen; and histological changes in the liver, kidneys, and intestine were evaluated. The CSL3 + cyclophosphamide group showed a significant increase in bile-resistant LAB counts in feces (p = 0.0001), leukocyte counts, and expression of IL-23, TNF-α, and NF-κβ (p < 0.05) significantly reduced total cholesterol levels (p = 0.001) and protected liver damage of supplemented animals. For oxidative stress damage, the bacterium did not influence the results. It is concluded that the bacterium is safe at a concentration of 10 log CFU mL⁻¹ and has probiotic potential due to its positive influence on the immune response and lipid metabolism. Graphical Abstract

Aims To develop and characterize a functional lactose-free ice cream with added ginger and honey, evaluate the survival of Lacticaseibacillus casei CSL3 under frozen storage and the simulated gastrointestinal tract (GIT), as well as antioxidant activity and product acceptability. Methods and results The survival of Lacticaseibacillus casei CSL3 was evaluated for 180 days, under frozen storage, and GIT at 60 days. At 15 days of storage, proximal composition, antioxidant activity, color, pH, acidity, fusion, density, overrun, and sensory analysis were performed. Ice cream was an effective food matrix for maintaining the viability of CSL3, with concentrations > 7 log CFU g^− 1 during storage and GIT. In addition, the analysis showed overrun and prebiotic characteristics through high values of antioxidant activity and phenolic compounds, good acceptability, and purchase intention. Conclusions The product has satisfactory market potential (acceptance rate of 95.19% and purchase intention rate > 96%), and it could become another means of inserting probiotics in food.