To address the rapidly growing use of probiotics in animal agriculture, this review discusses the effect of probiotics on animal growth and development, immune response, and productivity. Several benefits have been associated with the use of probiotics in farm animals, such as improved growth and feed efficiency, reduced mortality, and enhanced product quality. While the mechanisms through which probiotics induce their beneficial effects are not well understood, their role in modifying the gastrointestinal microbiota is believed to be the main mechanism. The use of probiotics in fresh and fermented meat products has been also shown to reduce pathogenic and spoilage microorganisms and improve sensory characteristics. Although many benefits have been associated with the use of probiotics, their effectiveness in improving animal performance and product quality is highly variable. Factors that dictate such variability are dependent on the probiotic strain being utilized and its stability during storage and administration/inoculation, frequency and dosage, nutritional and health status as well as age of the host animal. Therefore, future research should focus on finding more effective probiotic strains for the desired use and identifying the optimum dose, administration time, delivery method, and mechanism of action for each strain/host.

One of the most significant nanobiotechnology and nanomaterial science areas today is the production of novel sensors and biosensors with applications in the food industry. Carbon quantum dots (CQDs) are a new generation of carbon nanoparticles with a lot of potential for food analysis. CQDs with robust physicochemical properties are one of the most recently researched carbon nanomaterials. This material has outstanding optical properties such as light persistence, photobleaching tolerance, photoluminescence, and the advantages of fast functionalization and strong biocompatibility, rendering it an excellent raw material for sensing devices. Thanks to its considerable features such as fast result outputs, low expense, ease of service, and high sensitivity, fluorescence analysis has tremendous potential for food protection. The aim of this article is to familiarise yourself with carbon points, their synthesis methods, and their optical properties. Finally, fluorescence sensors can be used to detect food additives, heavy metals, bacteria, insecticide residues, antibiotics, and nutritional components in food samples. CQDs' problems and opportunities in the area of food safety were also addressed.

This study evaluated the effects of adding alcoholic and aqueous extracts of thyme on microbiological, chemical and sensory characteristics of yogurt. Supplementation of yogurt with thyme extracts during storage time were found to influence on yogurt composition compared to plain yogurt. So, plain yogurt (PY), thyme alcoholic extract yogurt (TCEY) and thyme aqueous extract yogurt (TAEY) moisture content decreased in all yogurt treatments to reach 88.21%, 88.39% and 88.23%, respectively after 28 days of storage. Protein content increased after 28 days of storage and reached to 4.82%, 4.83% and 4.81%, respectively. Fat content tended to increase at the end of study period to reach 0.32%, 0.36 and 0.326% respectively. The ash percentage after 28 days of storage increased to reach 0.71%, 0.72% and 0.71%, respectively. Titratable acidity increased after 28 day to 1.28, 1.17 and 1.2 while the pH decreased to 4.24, 4.31 and 4.29 respectively. For sensory evaluation, (TCEY) was more acceptable followed by (TAEY) and (PY) respectively. Microbial content revealed that all yogurt treatments were close at zero time for lactic acid bacteria (LAB) content and increased gradually to (7.38, 7.31 and 7.32) log (cfu/ml) respectively, there wasn't any grow during all study periods in (TCEY) and (TAEY) for coliform and yeast & mold content, while there was a grow in (PY) after 14 day for coliform and after 21 day for yeast & mold.

Green tea is high in polyphenols -compounds that have a variety of physiological functions. Microwave-assisted extraction (MAE) was used in this study to extract polyphenols from green tea. The MAE of the phenols in green tea was studied using an orthogonal configuration. As a result of UV/vis spectrophotometric methods, the total phenol content of tea infusions was determined. Polyphenols are plant-based chemicals that we acquire from specific foods. They may provide health advantages and are high in antioxidants. Polyphenols are considered to enhance or aid in the treatment of cardiovascular disease, neurodegenerative illness, diabetes, weight management concerns, and digestive problems. Each of the following factors has an impact on extraction: microwave intensity, microwave irradiate time, and frequency of microwave irradiation, as well as the tea/water ratio. Microwave radiation at 600 watts for 3 minutes at a frequency of once produced the best extraction results with a tea/water ratio of 1:20. As compared to traditional methods, MAE has a number of advantages. These include shorter extraction times, energy savings, and reduced environmental impact. A significant source of worry for food suppliers and users is the oxidation of dietary lipids. Antioxidant compounds have been used to prevent the oxidation of lipids. Synthetic antioxidant additions used today include C11H16O2 (BHA), C10H14O2 (TBHQ), and C15H24O (BHT). Toxicological and nutritional concerns, on the other hand, restrict their use. A variety of foods use green tea as a natural preservative because of its powerful antioxidant and antibacterial properties.

Nutraceuticals have taken on considerable significance due to their supposed safety and possible nutritional and medicinal effects. Pharmaceutical and dietary companies are conscious of monetary success, which benefits healthier consumers and the altering trends that result in these heart-oriented value-added products being proliferated. Numerous nutraceuticals are claimed to have multiple therapeutic benefits despite advantages, and unwanted effects encompass a lack of substantial evidence. Several common nutraceuticals involve glucosamine, omega-3, Echinacea, cod liver oil, folic acid, ginseng, orange juice supplemented with calcium, and green tea. This review is dedicated to improving the understanding of nutrients based on specific illness indications. It was reported that functional foods contain physiologically active components that confer various health benefits. Studies have shown that some foods and dietary patterns play a major role in the primary prevention of many ailment conditions that lead to putative functional foods being identified. Research and studies are needed to support the possible health benefits of different functional foods that have not yet been clinically validated for the relationships between diet and health. The term “functional foods” may additionally involve health/functional health foods, foods enriched with vitamins/minerals, nutritional improvements, or even conventional medicines.