@article{MTMT:36920730,
	title = {Natural antimicrobials as sustainable preservatives against postharvest microbial spoilage in fruits and vegetables},
	url = {https://m2.mtmt.hu/api/publication/36920730},
	author = {Abbas, Aqleem and Guo, Yanyin and Ji, Nana and Hao, Shanshan and Xu, Huihui and Asim, Muhammad},
	doi = {10.1016/j.fbio.2026.108379},
	journal-iso = {FOOD BIOSCI},
	journal = {FOOD BIOSCIENCE},
	volume = {77},
	unique-id = {36920730},
	issn = {2212-4292},
	year = {2026},
	eissn = {2212-4306},
	pages = {108379},
	orcid-numbers = {Abbas, Aqleem/0000-0001-9174-9700}
}

@article{MTMT:36979097,
	title = {The Valorization of Agrifood Byproducts and Waste to Advance the Sustainable Development Goals: Current State and New Perspectives},
	url = {https://m2.mtmt.hu/api/publication/36979097},
	author = {Boudalia, Sofiane and Symeon, George K. and Dotas, Vassilios and Gueboudji, Zakia and Kouadri, Imane and Sehili, Besma and Terfa, Meseret Tesema and Smeti, Samir and Gueroui, Yassine and Bousbia, Aissam},
	doi = {10.3390/su18052165},
	journal-iso = {SUSTAINABILITY-BASEL},
	journal = {SUSTAINABILITY},
	volume = {18},
	unique-id = {36979097},
	abstract = {Sustainability is a major challenge for global food systems, particularly in the context of food loss and waste. Approximately one-third of food produced worldwide (1.3 billion tons annually) is lost or wasted, contributing to 8–10% of global greenhouse gas emissions, with a large share occurring during post-harvest handling and food processing. These stages generate by-products such as shells, skins, pulp, stems, and seeds, which can account for 30–50% of raw materials. Although often discarded, these residues are rich in valuable bioactive compounds, including phenolics, peptides, carotenoids, fibers, secondary metabolites, minerals, amino acids, and vitamins. This review emphasizes the valorization of agrifood by-products as a pathway toward sustainability and the achievement of the Sustainable Development Goals (SDGs). It encompasses extraction methods, characterization, and potential uses of such active compounds in the food, pharmaceutical, packaging, and cosmetic sectors. Moreover, it examines the interaction between valuing agrifood by-products and key SDGs like eliminating hunger (SDG 2), ensuring good health and well-being (SDG 3), promoting affordable and clean energy (SDG 7), promoting economic growth and decent work (SDG 8), ensuring responsible consumption and production (SDG 12), and tackling climate action (SDG 13). These approaches have high potential to improve food security and economic sustainability of the world’s food systems.},
	year = {2026},
	eissn = {2071-1050},
	pages = {2165},
	orcid-numbers = {Boudalia, Sofiane/0000-0002-7729-185X; Symeon, George K./0000-0002-3782-7031; Dotas, Vassilios/0000-0002-4505-3515; Kouadri, Imane/0000-0001-6249-6871; Sehili, Besma/0009-0007-6174-3923; Terfa, Meseret Tesema/0000-0002-9238-8799; Smeti, Samir/0000-0002-0688-2118; Gueroui, Yassine/0000-0002-3097-8857; Bousbia, Aissam/0000-0002-0514-4834}
}

@article{MTMT:36868697,
	title = {Postharvest Application of Black Mustard (Brassica nigra) Seed Derivatives in Sweet Cherry Packaging for Rot Control},
	url = {https://m2.mtmt.hu/api/publication/36868697},
	author = {Calvo, Patricia and Rodríguez, M.ª José and Serradilla, Manuel J. and Bernalte, Mª Josefa},
	doi = {10.3390/foods15010161},
	journal-iso = {FOODS},
	journal = {FOODS},
	volume = {15},
	unique-id = {36868697},
	abstract = {Packaging is essential for protecting, distributing, and trading fresh fruit. Antimicrobial packaging, which incorporates natural or synthetic bioactive compounds, can inhibit microbial growth, extend shelf life, and reduce reliance on synthetic fungicides. This study aimed to evaluate the effect of allyl isothiocyanate (AITC), released from black mustard seeds, on the quality and fungal development of ‘Burlat’ sweet cherries during postharvest storage under modified atmosphere. The in vitro and in vivo antimicrobial activity of AITC, released from different amounts of mustard seeds in an ‘Inbox’ system, was compared with fludioxonil, a synthetic fungicide authorised for postharvest use on stone fruits in the European Union. The impact of these treatments on weight loss, headspace gas composition, fruit decay, physicochemical and microbiological quality was also analysed. Results showed that AITC inhibited the in vitro growth of Cladosporium cladosporioides, Monilinia laxa and Penicilium expansum, and significantly reduced Alternaria alternata, Botrytis cinerea, and Geotrichum candidum after 96 h at 25 °C and 99% RH. Treatment with 100 mg of mustard seeds achieved rot control comparable to fludioxonil, while maintaining higher firmness and delaying skin darkening after 28 days. Overall, natural AITC from mustard seeds appears to be a promising alternative for preserving sweet cherry quality.},
	year = {2026},
	eissn = {2304-8158},
	pages = {161},
	orcid-numbers = {Calvo, Patricia/0000-0001-7240-7115; Rodríguez, M.ª José/0000-0002-8403-1466; Serradilla, Manuel J./0000-0002-0766-4542}
}

@article{MTMT:37054301,
	title = {Antimicrobial Effect of Spices and Their Phytochemicals: A Novel Approach to Overcoming Antibiotic Resistance},
	url = {https://m2.mtmt.hu/api/publication/37054301},
	author = {De Silva, Hettiyahandi Binodh and Dai, Yanqi and Homer‐Vanniasinkam, Shervanthi and Edirisinghe, Mohan},
	doi = {10.1002/mco2.70680},
	journal-iso = {MEDCOMM},
	journal = {MEDCOMM},
	volume = {7},
	unique-id = {37054301},
	abstract = {Antibiotic resistance is a significant global health challenge that demands innovative strategies to combat resistant pathogens. Spices, known for their culinary and medicinal qualities, have emerged as promising sources of antimicrobial agents due to their rich content of potent bioactive phytochemicals. Compounds such as flavonoids, phenolics, alkaloids, and terpenoids exhibit strong antibacterial, antifungal, and antiviral activities. These phytochemicals target microbial cell walls, membranes, and metabolic processes, effectively inhibiting pathogen growth and survival. Additionally, their ability to disrupt biofilms and synergize with conventional antibiotics enhances their potential to counter resistance mechanisms. This review examines the mechanisms and dissemination of antimicrobial resistance, the antimicrobial properties of spices and their phytochemicals, focusing on their modes of action, efficacy against multidrug‐resistant pathogens, specific extraction methods for each phytochemical, synergism with traditional antibiotics, safety and toxicological concerns, future research directions, and challenges in the widespread use of these spice‐derived compounds. It highlights the vast array of antimicrobial solutions derived from these spices and their natural phytochemicals, offering sustainable and effective means to address the escalating threat of antibiotic resistance.},
	year = {2026},
	eissn = {2688-2663},
	pages = {e70680}
}

@article{MTMT:37027989,
	title = {Mechanisms of Bacterial Resistance and Innovative Strategies to Overcome Antimicrobial Resistance},
	url = {https://m2.mtmt.hu/api/publication/37027989},
	author = {Dini, Irene},
	doi = {10.3390/antibiotics15030319},
	journal-iso = {ANTIBIOTICS-BASEL},
	journal = {ANTIBIOTICS},
	volume = {15},
	unique-id = {37027989},
	issn = {2079-6382},
	abstract = {Widespread, sometimes careless use of antibiotics has accelerated the rise and spread of antibiotic-resistant pathogens. These resistant bacteria are now often found in animal-based foods like meat, milk, and eggs, as well as in plant-based foods such as fruits and vegetables. Contaminated food is a key way these bacteria travel through the food chain and eventually reach people. This review brings together global trends in antibiotic contamination, explains the molecular mechanisms underlying antimicrobial resistance, and examines current approaches to addressing this problem. It also highlights new technologies that could work alongside or improve on traditional antibiotics. Some promising options are antimicrobial peptides, natural bioactive compounds, nanomaterials, and monoclonal antibody-based therapies. Tackling antimicrobial resistance requires teamwork across fields such as microbiology, food science, pharmacology, environmental science, and public health. Future research should strengthen global surveillance, standardize resistance-assessment methods, expand studies on non-bacterial pathogens, and ensure rigorous evaluation of novel therapies for pharmacokinetics, toxicity, scalability, and regulatory compliance. Ongoing global cooperation and new scientific ideas are crucial to slow the spread of resistant microbes and protect food safety and human health.},
	year = {2026},
	eissn = {2079-6382},
	pages = {319},
	orcid-numbers = {Dini, Irene/0000-0003-1418-1431}
}

@{MTMT:36943546,
	title = {Functional Foods for Chronic Disease Prevention},
	url = {https://m2.mtmt.hu/api/publication/36943546},
	author = {Elsherbeni, Ahmed I. and Abd El-Hack, Mohamed E.},
	booktitle = {Functional Foods from Animal Sources: Properties, Human Health Benefits, and Applications},
	doi = {10.1007/978-3-032-15798-0_9},
	unique-id = {36943546},
	year = {2026},
	pages = {239-274}
}

@article{MTMT:36920743,
	title = {Allyl isothiocyanate ameliorates metabolic dysfunction-associated steatotic liver disease via vitamin D receptors in hepatocytes},
	url = {https://m2.mtmt.hu/api/publication/36920743},
	author = {Gao, Ting and Zhong, Kang-Peng and Wang, Jun-Zhuo and Chen, Yi and Li, Chun-Xiao},
	doi = {10.3748/wjg.v32.i4.113647},
	journal-iso = {WORLD J LGASTROENTEROL},
	journal = {WORLD JOURNAL OF GASTROENTEROLOGY},
	volume = {32},
	unique-id = {36920743},
	issn = {1007-9327},
	abstract = {BACKGROUND},
	year = {2026},
	eissn = {2219-2840},
	pages = {113647}
}

@article{MTMT:37054307,
	title = {Allyl isothiocyanate ameliorates collagen-induced arthritis via mast cells and the pim1 pathway},
	url = {https://m2.mtmt.hu/api/publication/37054307},
	author = {Wang, Heng and Wang, Yiying and Zhang, Ronghao and Zhang, Xing and Wang, Mengjie and He, Shijun and Wang, Xiaoyu and Kadowaki, Makoto},
	doi = {10.1093/jpp/rgag027},
	journal-iso = {J PHARM PHARMACOL},
	journal = {JOURNAL OF PHARMACY AND PHARMACOLOGY},
	volume = {78},
	unique-id = {37054307},
	issn = {0022-3573},
	year = {2026},
	eissn = {2042-7158},
	pages = {rgag027},
	orcid-numbers = {Wang, Xiaoyu/0009-0001-1206-9692}
}

@article{MTMT:36717008,
	title = {Crude and Essential Oil Content Composition of Indigenous Turkish Black and Brown Mustard Seeds},
	url = {https://m2.mtmt.hu/api/publication/36717008},
	author = {KAYAÇETİN, F and ÇINAR, O and VURAN, F A},
	journal-iso = {ISPECJAS},
	journal = {TARIM BILIMLERI DERGISI / ISPEC JOURNAL OF AGRICULTURAL SCIENCES},
	volume = {9},
	unique-id = {36717008},
	abstract = {Brown and black mustard are two valuable species used as raw materials in the agro-industrial sector, particularly for their aromatic, medicinal, and potential bioenergy applications. This study aimed to evaluate the crude oil and essential oil contents and chemical compositions of six domestic mustard lines (three brown and three black mustard) cultivated in Türkiye. Fatty acid profiles of crude oils were analyzed using gas chromatography (GC), while essential oil components were determined via gas chromatography-mass spectrometry (GC-MS). Significant variability (p<0.01) was observed among the lines for both essential oil and fatty acid composition. Among essential oil components, allyl isothiocyanate was the major compound across all lines, ranging from 69.44% in the Tekirdağ brown mustard line (J1) to 97.56% in the Türkiye-1 black mustard line (N1). Other prominent constituents included 2-butenenitrile (0.93-1.93%), 3-butenyl isothiocyanate (0.20-2.22%), and, to a lesser extent, propyl isothiocyanate, 2-hexanol, and beta-phenyl ethyl isothiocyanate in specific lines. The maximum essential oil content (1.02%) was obtained from the Ankara black mustard line (N2), while the minimum (0.20%) was recorded in the İzmir brown mustard line (J2). Fatty acid analysis showed that erucic acid (C22:1) was the predominant fatty acid in black mustard lines (38.43-38.92%) compared to brown mustard lines (20.94-23.16%). In contrast, oleic acid (C18:1) content was higher in brown mustard-reaching up to 24.81% in the J2 than in black mustard lines (13.08-13.65%). Linoleic acid (C18:2) ranged from 15.01% to 22.01% across all lines. The highest crude oil content was observed in the J2 at 34.86%, whereas the lowest was found in the N1 at 27.19%. These results highlight the significant chemical diversity among domestic mustard lines in Türkiye and demonstrate their potential for use in breeding programs targeting industrial oil production and functional bioactive compounds.},
	year = {2025},
	eissn = {2717-7238},
	pages = {1245-1255}
}

@article{MTMT:36480358,
	title = {Effects of Magnesium Sulphate Fertilization on Glucosinolate Accumulation in Watercress (Nasturtium officinale)},
	url = {https://m2.mtmt.hu/api/publication/36480358},
	author = {Makumbe, Hattie Hope and Nzaramyimana, Theoneste and Kabanda, Richard and Antonious, George Fouad},
	doi = {10.3390/ijpb16040137},
	journal-iso = {INT J PLANT BIOL},
	journal = {INTERNATIONAL JOURNAL OF PLANT BIOLOGY},
	volume = {16},
	unique-id = {36480358},
	issn = {2037-0156},
	abstract = {Watercress is a nutrient-dense, aquatic leafy vegetable with significant public health and economic potential. Hydroponically cultivated watercress can offer greater nutritional benefits due to the controlled delivery of specific nutrients. From an agronomist’s perspective, watercress has the advantage of optimized environmental resource efficiency, achieved through reduced energy, chemical, and water consumption, as well as its short cultivation cycle. Glucosinolates (GSLs) in watercress enhance sustainable agriculture by naturally protecting crops from pests and diseases, reducing the need for chemical inputs. They also increase market value and shelf-life, supporting resource-efficient and profitable farming. Within the pharmaceutical space, GSLs are well-known for their chemo preventive and anti-inflammatory properties. This review aims to summarize research findings, critically evaluate existing studies to highlight current knowledge, and identify research gaps, and to guide future investigations. The synthesis of the reviewed literature demonstrates that increased sulphate generally improves GSL content. However, not many studies have looked specifically at how magnesium sulphate (MgSO4) affects watercress. This review highlights the specific impact of MgSO4 on GSL production in watercress, which could provide valuable insights for optimizing nutrient management in hydroponic systems and enhancing the health benefits of this nutrient-dense crop.},
	year = {2025},
	eissn = {2037-0164},
	pages = {137},
	orcid-numbers = {Makumbe, Hattie Hope/0000-0003-2742-7402; Kabanda, Richard/0009-0009-8698-738X; Antonious, George Fouad/0000-0003-1109-4076}
}

@article{MTMT:36275344,
	title = {Effect of Allyl-Isothiocyanate Release from Black Mustard (Brassica nigra) Seeds During Refrigerated Storage to Preserve Fresh Tench (Tinca tinca) Fillets},
	url = {https://m2.mtmt.hu/api/publication/36275344},
	author = {María, José Rodríguez Gómez and María, Alejo Martínez and Raquel, Manzano Durán and Daniel, Martín-Vertedor and Patricia, Calvo Magro},
	doi = {10.3390/fishes10080381},
	journal-iso = {FISHES-BASEL},
	journal = {FISHES},
	volume = {10},
	unique-id = {36275344},
	year = {2025},
	eissn = {2410-3888}
}

@article{MTMT:36126854,
	title = {Fabrication and Characterization of Poly(hydroxybutyrate)- and Poly(caprolactone)-Based Active Biodegradable Films Incorporating Allyl Isothiocyanate},
	url = {https://m2.mtmt.hu/api/publication/36126854},
	author = {Memis Karabuga, Saliha and Akman, Perihan Kubra and Tornuk, Fatih},
	doi = {10.3390/polym17091189},
	journal-iso = {POLYMERS-BASEL},
	journal = {POLYMERS},
	volume = {17},
	unique-id = {36126854},
	abstract = {In this study, in order to overcome the fragility and cost disadvantages of PHB-based films, PHB was blended with PCL. Additionally, allyl isothiocyanate (AITC) was incorporated as an active component. The resulting PHB, PCL, and PHB/PCL composite films with/without allyl isothiocyanate (AITC) prepared via the casting method were analyzed for their physicochemical, thermal, mechanical, barrier, morphological properties and antimicrobial and antioxidant activities. While neat PHB films showed the highest tensile strength (TS) of 19.82 MPa and the lowest elongation at break (EB) of 1.13%, PHB/PCL blend films exhibited lower TS (15.34 MPa) and higher EB values (21.33%). AITC addition decreased TS significantly while showing no significant impact on EB. PHB/PCL blend films had the highest water vapor permeability (WVP) values, possibly due to their increased porosity, while neat PCL- and PHB-based films showed better oxygen and water vapor barrier properties, respectively. DSC analysis showed that PHB and PCL films had a crystalline phase, while in the case of PHB/PCL blend films, both polymers maintained their characteristic melting behaviors. The addition of AITC affected the thermal stability by increasing the melting temperature of the PHB films and decreasing the melting temperature of the PCL films. SEM analyses revealed that PHB and PHB-A films had a homogeneous structure, while irregular spherical structures and cracks were also observed in PCL and PCL-A films. The incorporation of AITC into the film samples (PHB-A, PCL-A, and PHB/PCL-A) brought remarkable antimicrobial (from 16.25 mm to 37.25 mm of inhibition zones) and antioxidant activity (from 281.85 to 286.41 mg trolox equivalent/1 g film sample, as measured by CUPRAC), while no activity was observed in the control films without AITC (PHB, PCL, and PHB/PCL). In conclusion, new AITC-activated PHB-, PCL-, and PHB/PCL-based films were successfully designated with additional functionalities and showed valuable potential to be used in active biodegradable food packaging applications.},
	year = {2025},
	eissn = {2073-4360},
	pages = {1189},
	orcid-numbers = {Memis Karabuga, Saliha/0000-0003-0442-1833; Tornuk, Fatih/0000-0002-7313-0207}
}

@article{MTMT:36839921,
	title = {Sustainable futures: Allyl isothiocyanate in agro-industry and food science},
	url = {https://m2.mtmt.hu/api/publication/36839921},
	author = {Priyadharshini, V. and Anita, B. and Shanthi, A. and Suganthy, M. and Gnanachitra, M. and Latha, T. K. S. and Arun, A. and Shravani, Vyamsani},
	doi = {10.1016/j.pmpp.2025.102668},
	journal-iso = {PHYSIOL MOL PLANT P},
	journal = {PHYSIOLOGICAL AND MOLECULAR PLANT PATHOLOGY},
	volume = {138},
	unique-id = {36839921},
	issn = {0885-5765},
	keywords = {bibliometric analysis; allyl isothiocyanate; Food preservation; Agricultural applications; biofumigant; Pesticidal properties},
	year = {2025},
	eissn = {1096-1178}
}

@article{MTMT:36717338,
	title = {GC-MS Quantification of Bioactive Isothiocyanates in Sinapis alba Essential Oil and Validation of Rapid Bactericidal Kinetics Against Clinically Relevant Pathogens},
	url = {https://m2.mtmt.hu/api/publication/36717338},
	author = {SA, Soof and MA, Sauf and MOA, Salem},
	journal = {Scientific Journal for Publishing in Health Research and Technology},
	volume = {1},
	unique-id = {36717338},
	abstract = {White mustard (Sinapis alba L.), a member of the Brassicaceae family, is globally recognized for its culinary, agricultural, and medicinal applications. This study comprehensively investigates the chemical profile of S. alba essential oil (EO) using gas chromatography-mass spectrometry (GC-MS) and evaluates its antimicrobial and antioxidant properties. Hydro distilled EO yielded 0.8% (w/w), with GC-MS analysis identifying 32 volatile constituents, predominantly allyl isothiocyanate (72.4%), 4-pentenyl isothiocyanate (12.3%), and β-pinene (4.1%). Antimicrobial assays demonstrated potent activity against Staphylococcus aureus (MIC: 0.25 mg/mL) and Escherichia coli (MIC: 0.5 mg/mL), while antifungal effects against Candida albicans were moderate (MIC: 2 mg/mL). Antioxidant capacity, assessed via DPPH (IC₅₀: 45.2 µg/mL) and FRAP (0.8 mM Fe²⁺/g), indicated moderate free radical scavenging. These findings underscore the potential of S. alba EO as a natural antimicrobial agent and adjuvant in cancer therapy.},
	year = {2025},
	eissn = {3105-949X},
	pages = {86}
}

@article{MTMT:36279121,
	title = {Functional Foods in Clinical Trials and Future Research Directions},
	url = {https://m2.mtmt.hu/api/publication/36279121},
	author = {Zsuzsa, Emma Hajzer and Walaa, Alibrahem and Nihad, Kharrat Helu and Oláh, Csaba Zsolt and Prokisch, József},
	doi = {10.3390/foods14152675},
	journal-iso = {FOODS},
	journal = {FOODS},
	volume = {14},
	unique-id = {36279121},
	abstract = {Clinical trials serve as a cornerstone in the meticulous assessment of the efficacy and myriad health benefits that functional foods offer. These trials are not merely confined to the specific domain of functional foods; rather, they resonate throughout the expansive realms of nutrition science and public health, illuminating the intricate interdependencies that exist among these disciplines. This interconnectedness is becoming increasingly apparent, emphasizing the significant influence of scientific inquiry on fostering healthier dietary habits and shaping well-informed public health strategies. Functional food clinical trials yield essential insights into the potential of functional foods to enhance health outcomes, thereby playing a pivotal role in the prevention of various ailments and substantially elevating the quality of life for individuals in diverse contexts. By delivering consistent and compelling results, these trials bolster the foundational knowledge requisite healthcare practitioners to navigate dietary decisions wisely. Ultimately, the impact of such trials transcends individual health, contributing to the collective well-being of communities. They serve as a vital link between scientific progress and practical implementation, ensuring that the benefits of research are seamlessly integrated into everyday dietary practices, thereby promoting a healthier society at large.},
	year = {2025},
	eissn = {2304-8158}
}