María Clara Tarifa

The growing demand for non‐dairy functional foods makes probiotic‐enriched apple juice—a lactose‐free, polyphenol‐rich alternative—an attractive product aligned with contemporary health trends, representing a significant market opportunity for juice industries. This study evaluated the feasibility of using two commercial Not‐From‐Concentrate (NFC) apple juices (AJ1, AJ2) as a matrix for four probiotic strains ( Lacticaseibacillus casei ATCC 393, Lacticaseibacillus rhamnosus ATCC 53103, Lactobacillus acidophilus ATCC 314, Lactiplantibacillus plantarum ATCC 8014) over four weeks of refrigerated storage. The study monitored bacterial viability, (poly)phenolic content, antioxidant capacity (DPPH, ABTS, FRAP), and anti‐inflammatory activity (LOX inhibition). Despite a shared origin, the juices exhibited significant initial differences in phenolic profile (primarily rutin, hydrocaffeic, and caffeic acid) and antioxidant activity, underscoring the impact of specific industrial processing. Probiotic survival was juice‐dependent, with higher viability in AJ2 (89%–100%) than in AJ1 (72%–87%), though both were effective carriers. Phenolic losses were minimal (<20%) and not probiotic‐dependent. Antioxidant capacity remained stable (AJ1) or increased post‐fermentation (AJ2), with AJ2 exhibiting 100%–300% greater scavenging activity. Furthermore, probiotic enrichment significantly enhanced functional properties, including elevated anti‐inflammatory activity that persisted. Correlation analysis revealed positive relationships between LOX inhibition and specific phenolics, particularly hydroxycaffeic acid, chlorogenic acid, and total polyphenols. These findings confirm that industrial NFC apple juices are robust carriers for diverse probiotics. The inherent variability of industrial processes allows for the design of tailored functional beverages that synergistically combine natural bioactives with probiotics, enabling strategic product diversification. Practical Applications: This study supports the use of cloudy apple juices, such as Not‐From‐Concentrate (NFC), as a base for developing non‐dairy functional beverages with probiotics and natural polyphenols. The proposed formulations demonstrated good microbial viability, antioxidant stability, and enhanced anti‐inflammatory activity during storage through strain–polyphenol synergy. Importantly, by focusing on industrially produced NFC juices, the results capture real‐world variability often overlooked in laboratory‐scale studies, strengthening their translational potential for the beverage industry. These findings offer a promising alternative to expand access to health‐promoting products, meet the growing market demand for plant‐based functional foods, and deliver novel value‐added products with clear commercial feasibility.

Functional ingredients from Jerusalem artichoke (JA) were produced using a 2² experimental design with two factors: “pretreatment” (W: water immersion; P: pressing with citric acid dip) and “drying method” (A: air-drying; F: freeze-drying). Four powders (JAPWA, JAPPA, JAPWF, and JAPPF) were analyzed for technological properties, inulin, phenolic, and flavonoid content, in vitro prebiotic activity score (PAS), and antioxidant capacity. Pretreatment influenced inulin content. JAPPF exhibited the highest PAS value (1.12 ± 0.08), whereas JAPWA presented the lowest (0.58 ± 0.04). These differences could be attributed to the influence of polyphenol content, as the freeze-dried powders retained more than twice the concentration due to the effect of low process temperatures, which usually protect phenolic compounds. Using a more cost-effective alternative, JAPPA exhibited better technological properties as well as higher inulin content and PAS than JAPWA.

Antimicrobial resistance has been stated to be a global health problem. In Chile, the use of antibiotics should be declared by medical prescription, but it is unknown what happens to the drugs once the treatment ends. Among the possibilities for their disposal are the trash or the drain; regardless of which scenario arises, antibiotics could accumulate in the environment, stimulating the emergence of antimicrobial resistance mechanisms and their transfer between microorganisms. Unfortunately, sometimes wastewater ends up in bodies of water, due to the dragging of elements by rain, or by the presence of illegal water discharges. In this work, shotgun metagenomics was used to elucidate the functional and microbial composition of biohazard elements in the bay of Puerto Varas City, Chile. As expected, a high diversity of microorganisms was found, including bacterial elements described as human or animal pathogens. Also, a diverse repertory of antimicrobial resistant genes (ARGs) was detected, which confers mainly resistance to macrolides, beta-lactams, and tetracyclines, consistent with the families of antibiotics most used in Chile. Similar ARGs were identified in DNA mobile elements. In addition, we tested the antimicrobial susceptibility in 14 bacterial strains isolated from Llanquihue Lake. This is the first report of the presence of genomic elements that could constitute a health problem, considering the importance of the interconnection between environmental, animal, and human health, a concept known as One Health.

Antimicrobial resistance has been stated to be a global health problem. In Chile, the use of antibiotics should be declared by medical prescription, however, it is unknown what happens to the drugs once the treatment ends. One possibility is that these end up being disposed of in the trash or down the drain. In both scenarios, antibiotics could accumulate in the environment, stimulating the emergence of antimicrobial resistance mechanisms and their transfer between microorganisms. Unfortunately, sometimes wastewater ends up in bodies of water, due to the dragging of elements by rain, or by the presence of illegal water discharges. In this work, we use shotgun metagenomics to elucidate the functional and microbial composition of biohazard elements in the bay of Puerto Varas City, Chile. As expected, we found a high diversity in microbial communities, with bacterial elements described as human or animal pathogens. Also, we detect a diverse repertory of virulence and antibiotic-resistant genes (ARGs), related with macrolides, beta-lactams, and tetracyclines resistance, which are consistent with the families of antibiotics most used in Chile. Similar ARGs were identified in DNA mobile elements. In addition, we tested the AMR ability in 20 bacterial strains recovered from the Llanquihue lake. This is the first report of the presence of genomic elements that could constitute a health problem for the people who live around the Llanquihue Lake of Chile, considering the importance of the interconnection between environmental, animal, and human health, a concept known as One Health.

To clarify the interactions between a common food spoilage yeast and two pathogenic bacteria involved in outbreaks associated with fruit juices, the present paper studies the effect of the interplay of Candida krusei, collected from UF membranes, with Escherichia coli O157:H7 and Salmonella enterica in the overall process of adhesion and colonization of abiotic surfaces. Two different cases were tested: a) co-adhesion by pathogenic bacteria and yeasts, and b) incorporation of bacteria to pre-adhered C. krusei cells. Cultures were made on stainless steel at 25°C using apple juice as culture medium. After 24 h of co-adhesion with C. krusei, both E. coli O157:H7 and S. enterica increased their counts 1.05 and 1.11 log CFU cm², respectively. Similar increases were obtained when incorporating bacteria to pre-adhered cells of Candida. Nevertheless C. krusei counts decreased in both experimental conditions, in a) 0.40 log CFU cm² and 0.55 log CFU cm² when exposed to E. coli O157:H7 and S. enterica and in b) 0.18 and 0.68 log CFU cm², respectively. This suggests that C. krusei, E. coli O157:H7, and S. enterica have a complex relationship involving physical and chemical interactions on food contact surfaces. This study supports the possibility that pathogen interactions with members of spoilage microbiota, such as C. krusei, might play an important role for the survival and dissemination of E. coli O157:H7 and Salmonella enterica in food-processing environments. Based on the data obtained from the present study, much more attention should be given to prevent the contamination of these pathogens in acidic drinks.