Food Additives

Bacteriocins are considered promising natural biopreservatives in the food industry because of their broad spectrum of antimicrobial activity against Gram-positive bacteria and foodborne pathogens. This review provides information on several bacteriocins (nisin, pediocin, Micocin®, lacticin 3147, and enterocin AS-48), their mechanisms of action, applications, and discussion of regulatory requirements for their approval as food additives by the Food and Drug Administration (FDA) and the European Union to improve food safety. Nisin (the most studied bacteriocin), recognized as generally regarded as safe by the FDA, is used as a food preservative. Pediocin, derived from Pediococcus acidilactici, shows efficacy against Listeria species and is used in vegetable and meat products. Micocin®, a mixture of bacteriocins produced by Carnobacterium maltaromaticum CB1, is effective against Clostridium botulinum and Listeria monocytogenes. Lacticin 3147, composed of two peptides: Ltnα and Ltnβ, shows synergistic antibacterial activity with potential applications in the control of pathogens in dairy products. Enterococcin AS-48, produced by Enterococcus faecalis subsp. liquefaciens S-48, exhibits broad-spectrum antimicrobial activity against several Gram-positive bacteria and has been studied for biopreservation in a number of food products. For regulatory approval, the following criteria must be met: determination of identity, chemical composition, safety assessments, and recommended concentrations for use. Despite the difficulties posed by their large-scale production and purification, bacteriocins hold enormous potential for improving food safety and shelf life; however, further research is required to harness bacteriocins as future food preservation strategies.

Cocoa (Theobroma cacao L.) bean fermentation is a spontaneous process involving interactions between abiotic and biotic factors that contribute to the final flavours of chocolate. Understanding these underlying interactions could enable desired flavour profiles to be reproduced under controlled conditions. Here, using bean fermentation samples from Colombian farms, we established that pH, temperature and microbiota composition, including both bacteria and fungi, influence key flavour attributes of premium chocolate. Genome-resolved metagenomics revealed that metabolic traits necessary for the development of the flavour profile of chocolate are redundantly present in the fermentation microbial community. Using a defined and metabolically competent microbial consortium, the feasibility of replicating fine flavour attributes of chocolate under controlled conditions was confirmed via omics, metabolic networks and a trained tasting panel. Our results provide the basis for the design of fermentation starters to robustly reproduce fine chocolate characteristics.

ImportanceMore than one-quarter of US residents live in states or localities that restrict sales of flavored electronic nicotine delivery systems (ENDS), often as a means to reduce youth vaping. Yet, how these policies affect young adult vaping and smoking remains unclear.ObjectiveTo estimate the effects of ENDS flavor restrictions on ENDS use and cigarette smoking among young adults (age 18-29 years) in the US.Design, participants, and settingThis quasi-experimental analysis used annual survey data from the 2016 to 2023 Behavioral Risk Factor Surveillance System (BRFSS), a series of nationally- and state-representative, repeated cross-sectional surveys of noninstitutionalized civilian adults in the US. Two-way fixed-effects specifications were estimated to assess how ENDS flavor restrictions affect young adults' use of ENDS and cigarettes. Analyses were adjusted for potential confounders including concurrent tobacco control policies, respondent demographic characteristics, and socioeconomic factors. Data analyses were conducted in November 2023 and repeated in October 2024 to incorporate newly released 2023 survey data.Main outcomes and measuresCurrent and daily use of ENDS and of cigarettes as measured in the BRFSS.ResultsBalanced panel analyses of 242 154 individuals aged 18 to 29 years consistently found that state ENDS flavor restrictions were associated with statistically significant reductions in daily vaping and increases in daily cigarette smoking. Estimates were similar across robustness checks, with the main specification showing 3.6 (95% CI, -5.0 to -2.1) percentage point (ppt) reductions in daily vaping and 2.2 ppt increases in daily cigarette smoking (95% CI, 1.0 to 3.4) relative to changes in states without restrictions. These estimates are equivalent to an 80% reduction in daily vaping and 22% increase in daily smoking compared with 2018 mean rates.Conclusions and relevanceThe findings of this quasi-experimental analysis of BRFSS survey data indicate that state restrictions on flavored ENDS sales were associated with reduced vaping among young adults but may have unintentionally increased cigarette smoking, potentially offsetting public health gains. These findings suggest that alleviating the burden of tobacco-related disease will require regulatory strategies that balance reducing vaping with preventing increases in more lethal, combustible tobacco use.

IntroductionTea (Camellia sinensis) is globally consumed for its pleasant flavor, with sweetness being a key factor in evaluating tea quality. While taste compounds contribute to this sweetness, aroma also plays a significant role, but its contribution is not well understood in tea infusion.ObjectivesThis study aimed to identify aroma compounds that enhance sweetness in tea infusion using a sensomics approach, and explore their synergistic effects through molecular docking.ResultsThe aroma increased the sweetness of the tea infusion by more than 24.0 %. Eighteen aroma-active compounds linked to sweetness were identified, among which (E)-β-damascenone (apple-like), linalool (citrus-like), geraniol (citrus-like), dimethyl sulfide (corn-like), (E,E)-2,4-heptadienal (floral), (E,Z)-2,6-nonadienal (cucumber-like), (E)-linalool oxide (furanoid) (floral), dihydroactinidiolide (fruity), γ-nonalactone (coconut-like), and (E)-β-ionone (floral) had higher sweetness similarity and significantly increased the sweet intensity of sucrose (p ConclusionThis study provides new insights into the role of aroma compounds in tea sweetness and suggests a potential mechanism for their sweetening effect. These compounds could be used as flavour enhancers or additives to improve the sweetness of tea beverages.