Search Results (14,103)

This study comprehensively characterized the pomological and biochemical properties of 255 wild pear (Pyrus elaeagnifolia Pall.) genotypes collected from 17 different locations in Denizli province, Türkiye, a region known for its significant genetic resources. A total of 19 parameters were investigated, including fruit dimensions, seed characteristics, firmness, soluble solids content (SSC), pH, titratable acidity, vitamin C, total phenolic and flavonoid contents, and antioxidant activity. Variance analysis revealed significant differences among locations for most of the evaluated traits (p ≤ 0.05). Correlation analyses elucidated the relationships between pomological and biochemical characteristics, while principal component analysis and cluster analysis reflected the genetic and geographical structure of the genotypes. Notably, genotypes from Çivril, Çal, Pamukkale, and Tavas locations exhibited superior characteristics. The high phenolic and flavonoid content, coupled with the strong antioxidant capacity of Pyrus elaeagnifolia, supports the species’ potential as a functional food. The findings provide valuable resources for conservation efforts, sustainable utilization, and breeding programs aimed at adapting to climate change. To the best of our knowledge, this study represents the first systematic and multi-trait assessment of wild pear genetic diversity in the Denizli province, thus providing a crucial scientific baseline for the development of effective conservation and breeding strategies. Full article

This study focuses on the identification of three lactic acid bacteria isolates obtained from traditional Algerian fermented wheat as well as the evaluation of their biological activities, mainly their probiotic, antimicrobial, anti-inflammatory, and antioxidant properties. These isolates were identified through phenotypic and genotypic characterizations. It was found that isolate LB3 was Lactiplantibacillus plantarum, while isolates LB1 and LB2 were identified as Weissella confusa. It was observed that the strains LB1, LB2, and LB3 are capable of maintaining their growth at pH 3.0 and in bile salts after 4 h, with individual survival rates ranging from 41% to 90% depending on the strain. Furthermore, their co-aggregation capacity with Staphylococcus aureus ATCC6528 indicated a percentage higher than 50%. The three strains displayed powerful inhibitory effects against pathogenic bacteria, showing inhibition rates of 5% to 40%. They also exhibited significant anti-inflammatory activity ranging from 20% to 39%. All three lactic acid bacteria (LAB) isolates exhibited significant antioxidant activity. Their intact cells demonstrated a high ability to scavenge DPPH radicals and possessed substantial ferric reducing power, while their intracellular extracts showed high levels of glutathione (GSH). Additionally, they exerted a protective effect against plasma lipid peroxidation, with inhibition rates ranging from 20% to 39%. These findings suggest that these strains possess promising probiotic potential as future therapeutic agents to be used in the development of novel functional fermented foods. Full article

This study investigated the influence of process parameters on the recovery of phenolic compounds and antioxidant activity from pineapple peel using green extraction technologies: ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE). A two-level factorial design was used to evaluate the effects of the solvent-to-solid ratio, time, temperature, ethanol concentration, and power on the yield of hydrolyzable and condensed polyphenols. The extracts were characterized using HPLC-MS, and their antioxidant activity was assessed using DPPH, ABTS, and FRAP assays. UAE yielded the highest condensed polyphenol content (323.82 mg/g), while MAE extracts demonstrated superior antioxidant activity (FRAP: 90.40 mgEqTrolox/g). The predominant compound identified using both methods was 1-caffeoylquinic acid. The most influential variable in UAE was the solvent-to-solid ratio, whereas extraction time was the most significant variable in MAE. These findings highlight the potential of pineapple peel valorization through sustainable extraction methods, with UAE favoring phenolic yield and MAE enhancing bioactivity, thereby supporting their application in the food and nutraceutical industries. Full article

Excessive alcohol consumption is associated with systemic health risks due to the production of acetaldehyde, a primary carcinogen that not only pollutes the environment but also endangers human health. In this study, a promising bacterial strain for biodegrading both ethanol and acetaldehyde was successfully isolated from the traditional fermented food Jiaosu and identified as Acetobacter ghanensis JN01 based on average nucleotide identity (ANI) analysis. Initial ethanol of 1 g/L was completely biodegraded within 4 h, while initial acetaldehyde of 1 g/L was also rapidly removed at 2 or 1 h by whole cells or cell-free extracts (CEs) of JN01, respectively, which indicated that JN01 indeed has a strong ability in the biodegradation of both ethanol and acetaldehyde. Whole-genome sequencing revealed a 2.85 Mb draft genome of JN01 with 57.0% guanine–cytosine (GC) content and the key metabolic genes (adh1, adh2, and aldh) encoding involving alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH), co-located with NADH dehydrogenase genes and ethanol-responsive regulatory motifs, supporting the metabolic pathway of transforming ethanol to acetaldehyde, and, subsequently, converting acetaldehyde to acetic acid. Furthermore, selected in vitro safety-related traits of JN01 were also assessed, which is very important in the development of microbial catalysts against both ethanol and acetaldehyde. Full article

Lactic acid (LA) synthesis through fermentation of food waste (FW) is an emerging techniques for utilizing perishable organic wastes with high value. Using food waste collected from a cafeteria as the substrate for fermentation, the current study was conducted by applying a micro electric field to the conventional LA fermentation process and performing open-ended electro-fermentation (EF) without sterilization and lactobacilli inoculation. Furthermore, the effects of pH adjustment on LA production were examined. The findings demonstrated that electrical stimulation enhances the electron transfer rate within the system, accelerates REDOX reactions, and thereby intensifies the lactic acid production process. The pH-regulated group produced LA and dissolved organic materials at considerably higher rates than the control group, which did not receive any pH modification. The maximum LA concentration and organic matter dissolution in the experimental group, where the pH was set to 7 every 12 h of fermentation, were 33.9 and 38.4 g/L, respectively. These values were 208 and 203% higher than those in the control group, indicating that the pH adjustment greatly aided the solubilization and hydrolysis of macromolecules. Among the several hydrolyzing bacteria (Actinobacteriota) that were enriched, Lactobacillus predominated, but Bifidobacterium also became a major genus in the neutral-acidic environment, and its abundance grew dramatically. This study provides a scientific basis for optimizing the LA process of FW. Full article

The market for plant-based alternatives to animal foods has increased rapidly in the past decade, mainly due to consumer demand. Little evidence is available regarding nutritional impacts, drivers, and barriers to using these products as substitutes for animal foods in real-life conditions. This pilot study followed 16 Danish adults (30 ± 11 years old; 11 females) for 4 weeks with substituting milk, cheese, and yogurt with plant-based analogues to dairy (PBADs) and assessed their drivers and barriers to applying the intervention with a mixed-method approach. PBADs are constantly compared to their animal counterparts, both regarding product characteristics, such as price and sensory properties, as well as cultural roles and subjective memories. The mixed methods showed dairy attachment, price, and taste were the main barriers to consuming PBAD, while changes in life and social circles were drivers (qualitative data). As for the liking of PBADs, plant-based yoghurt was the preferred intervention product (73.5/100, p < 0.05), followed by plant-based drinks (65.9/100), while plant-based cheese was the lowest rated (47.9/100, p < 0.05). As for dietary changes, a lower average intake of sugars, saturated fatty acids, cholesterol, calcium, phosphorus, and zinc was observed after the intervention. Additionally, this study describes the attachment of the study population to milk and dairy products. It shows that choosing dairy is beyond nourishment but is connected to tradition, culture, pleasure, memories, and a sense of belonging. In contrast, there is no history or attachment to PBADs. Full article

The extract of powdered raspberry pomace was characterized in terms of its phenolic profile and antioxidant and antimicrobial activity. Kuromanin, chlorogenic acid, protocatechuic acid, and pelargonidin-3-O-glucoside were found to be the major phenolic compounds, while the antioxidant activity of the extract correlated positively with the total phenolic content (TPC), which was 472.9 ± 0.1 mg GAE/g dw. The extract also showed good antimicrobial activity against Gram-positive foodborne bacteria. More importantly, in vitro bioaccessibility of phenols from the raspberry pomace extract was 5-fold higher when the extract was incorporated into meringue cookies. Although the concentrations of anthocyanins, flavonoids, and tannins decreased after the oral, gastric, and intestinal phases of digestion, the TPC slightly increased as the compounds were released from the food matrix. The content of available phenolics was 4-fold lower in the case of a commercial raspberry colorant, demonstrating that the waste from raspberry pomace could serve as a valuable health-promoting ingredient for functional food formulations. Full article

Municipal wastewaters pose a severe risk to the environment and human health when discharged untreated. This is due to their high content of pathogens, such as viruses and bacteria, which can cause diseases like cholera. Herein, the research and development of porphyrin-modified polyethersulfone (PES) ultrafiltration (UF) membranes was conducted to improve bacterial inactivation in complex municipal wastewater and enhance the fouling resistance and filtration performance. The synthesis and fabrication of porphyrin nanofillers and the resultant membrane characteristics were studied. The incorporation of porphyrin-based nanofillers improved the membrane’s hydrophilicity, morphology, and flux (247 Lm⁻² h⁻¹), with the membrane contact angle (CA) decreasing from 90° to ranging between 58° and 50°. The membrane performance was monitored for its flux, antifouling properties, reusability potential, municipal wastewater, and humic acid. The modified membranes demonstrated an effective application in wastewater treatment, achieving notable antibacterial activity, particularly under light exposure. The In-BP@SW/PES membrane demonstrated effective antimicrobial photodynamic effects against both Gram-positive S. aureus and Gram-negative E. coli. It achieved at least a 3-log reduction in bacterial viability, meeting Food and Drug Administration (FDA) standards for efficient antimicrobial materials. Among the variants tested, membranes modified with In-PB@SW nanofillers exhibited superior antifouling properties with flux recovery ratios (FRRs) of 78.9% for the humic acid (HA) solution and 85% for the municipal wastewater (MWW), suggesting a strong potential for long-term filtration use. These results highlight the promise of porphyrin-functionalized membranes as multifunctional tools in advanced water treatment technologies. Full article

Avocado (Persea americana), originally from Mesoamerica, has emerged as a focus of intense scientific and industrial interest due to its unique combination of nutritional richness, bioactive potential, and technological versatility. Its pulp, widely consumed across the globe, is notably abundant in monounsaturated fatty acids, especially oleic acid, which can comprise over two-thirds of its lipid content. In addition, it provides significant levels of dietary fiber, fat-soluble vitamins such as A, D, E and K, carotenoids, tocopherols, and phytosterols like β-sitosterol. These constituents are consistently associated with antioxidant, anti-inflammatory, glycemic regulatory, and cardioprotective effects, supported by a growing body of experimental and clinical evidence. This review offers a comprehensive and critical synthesis of the chemical composition and functional properties of avocado, with particular emphasis on its lipid profile, phenolic compounds, and phytosterols. It also explores recent advances in environmentally sustainable extraction techniques, including ultrasound-assisted and microwave-assisted processes, as well as the application of natural deep eutectic solvents. These technologies have demonstrated improved efficiency in recovering bioactives while aligning with the principles of green chemistry. The use of avocado-derived ingredients in nanostructured delivery systems and their incorporation into functional foods, cosmetics, and health-promoting formulations is discussed in detail. Additionally, the potential of native cultivars and the application of precision nutrition strategies are identified as promising avenues for future innovation. Taken together, the findings underscore the avocado’s relevance as a high-value matrix for sustainable development. Future research should focus on optimizing extraction protocols, clarifying pharmacokinetic behavior, and ensuring long-term safety in diverse applications. Full article

Coffee silverskin (CS), a by-product generated during coffee roasting, contains high levels of xylan hemicellulose and protein, making it a promising substrate for functional ingredient production. This study developed an integrated bioprocess to simultaneously produce bioactive peptides and xylooligosaccharides (CS-XOS) from CS. Conventional alkaline extraction (CAE) under optimized conditions (1.0 M NaOH, 90 °C, 30 min) yielded 80.64 mg of protein per gram of CS and rendered the solid residue suitable for XOS production. Enzymatic hydrolysis of the extracted protein using protease_SE5 generated low-molecular-weight peptides (0.302 ± 0.01 mg/mL), including FLGY, FYDTYY, and FDYGKY. These peptides were non-toxic, exhibited in vitro antioxidant activity (0–50%), and showed ACE-inhibitory activities of 60%, 26%, and 79%, and DPP-IV-inhibitory activities of 19%, 18%, and 0%, respectively. Concurrently, the alkaline-treated CS solid residue (ACSS) was hydrolyzed using recombinant endo-xylanase, yielding 52.5 ± 0.08 mg of CS-XOS per gram of ACSS. The CS-XOS exhibited prebiotic effects by enhancing the growth of probiotic lactic acid bacteria (μ_max 0.100–0.122 h⁻¹), comparable to commercial XOS. This integrated bioprocess eliminates the need for separate processing lines, enhances resource efficiency, and provides a sustainable strategy for valorizing agro-industrial waste. The co-produced peptides and CS-XOS offer significant potential as functional food ingredients and nutraceuticals. Full article

Aflatoxin contamination, primarily caused by Aspergillus flavus, poses a significant threat to peanut (Arachis hypogaea L.) production, food safety, and global trade. Despite extensive efforts, breeding for durable resistance remains difficult due to the polygenic and environmentally sensitive nature of resistance. Although germplasm such as J11 have shown partial resistance, none of the identified lines demonstrated stable or comprehensive protection across diverse environments. Resistance involves physical barriers, biochemical defenses, and suppression of toxin biosynthesis. However, these traits typically exhibit modest effects and are strongly influenced by genotype–environment interactions. A paradigm shift is underway with increasing focus on host susceptibility (S) genes, native peanut genes exploited by A. flavus to facilitate colonization or toxin production. Recent studies have identified promising S gene candidates such as AhS5H1/2, which suppress salicylic acid-mediated defense, and ABR1, a negative regulator of ABA signaling. Disrupting such genes through gene editing holds potential for broad-spectrum resistance. To advance resistance breeding, an integrated pipeline is essential. This includes phenotyping diverse germplasm under stress conditions, mapping resistance loci using QTL and GWAS, and applying multi-omics platforms to identify candidate genes. Functional validation using CRISPR/Cas9, Cas12a, base editors, and prime editing allows precise gene targeting. Validated genes can be introgressed into elite lines through breeding by marker-assisted and genomic selection, accelerating the breeding of aflatoxin-resistant peanut varieties. This review highlights recent advances in peanut aflatoxin resistance research, emphasizing susceptibility gene targeting and genome editing. Integrating conventional breeding with multi-omics and precision biotechnology offers a promising path toward developing aflatoxin-free peanut cultivars. Full article

Pistachio nuts are among the 50 best foods with the highest antioxidant potential. They have a balanced content of mono- (~70%) and polyunsaturated (~20%) fatty acids, minerals, and bioactive compounds such as tocopherols, phytosterols, and phenolic compounds, which have shown rapid accessibility in the stomach. Pistachio consumption provides several health benefits, primarily due to its antioxidant properties and high content of essential nutrients. In this study, we analyzed the mineral composition, total phenolic content (TP), antioxidant activity (AA), and UHPLC/MS-MS polyphenolic profile of three Argentinian pistachio crops. Additionally, the physicochemical parameters and the elemental profiles of the growing soils were determined, as they influence mineral uptake and the synthesis of bioactive compounds in pistachio kernels. The TP was not significantly modified by the growing soils, with Crop3 presenting the highest TP content (276 ± 14 mg GA/100 g DW). Crop3 exhibited 18% higher TP content compared to Crop2. Similarly, FRAP values ranged from 28.0 to 36.5 mmol TE/100 g DW, with Crop1 showing a 30% increase compared to Crop2. DPPH values varied from 19.0 to 24.3 mmol TE/100 g DW, with Crop1 displaying 28% higher activity than Crop2. However, the polyphenolic profile was similar for all crops analyzed. Thirty compounds were identified; only Crop 1 contained the flavanone eriodyctiol and the isoflavone genistein, while the flavanone naringenin and the flavone luteolin were identified in Crop1 and Crop3. Regarding mineral content, the pistachio kernels mainly contained K, Ca, and Mg. Multivariate analyses revealed distinct elemental and antioxidant profiles among crops. LDA achieved classification accuracies of 77.7% for soils and 74.4% for kernels, with Pb, Zn, Cu, Rb, Sr, and Mn as key discriminants. CCA confirmed strong soil–kernel mineral correlations (r = 1), while GPA showed higher congruence between antioxidant traits and kernel composition than with soil geochemistry. These findings underscore the importance of soil composition in determining the nutritional quality of pistachio kernels, thereby supporting the beneficial health effects associated with pistachio consumption. Full article

Goji berries (Lycium barbarum L.) are considered a functional food due to their high content of bioactive compounds with demonstrated health benefits. This study evaluated four cultivars (G3, G4, G5, and G7) grown under Mediterranean climate conditions, focusing on their physicochemical properties (total soluble solids, titratable acidity, and pH), bioactive compound (sugars and organic acids, total and individual phenolic and carotenoid compounds, and antioxidant activities (DPPH and CUPRAC assay)), and aromatic profiles (by GC-MS) to assess their suitability for fresh consumption or incorporation into food products. G4 exhibited the most favorable physicochemical characteristics, with the highest total soluble solids (20.2 °Brix) and sugar content (92.8 g 100 g⁻¹ dw). G5 stood out for its lower titratable acidity (0.34%) and highest ripening index (54.8), indicating desirable flavor attributes. Concerning bioactive compounds, G3 and G4 showed the highest total phenolic content (17.9 and 19.1 mg GAE g⁻¹ dw, respectively), with neochlorogenic acid being predominant. G4 was notable for its high carotenoid content, particularly zeaxanthin (1722.6 μg g⁻¹ dw). These compounds significantly contributed to antioxidant activity. Volatile organic compound (VOC) profiles revealed alcohols and aldehydes as the dominant chemical families, with hexanal being the most abundant. G5 and G7 exhibited the highest total VOC concentrations. Principal component analysis grouped G3 and G4 based on their high sugar and phenolic content, while G5 and G7 were characterized by their complex aromatic profiles. Therefore, G3 and G4 are promising candidates for fresh consumption and potential functional applications, while G5 and G7 are particularly suitable for new product development due to their nutraceutical and aromatic value. Full article

Climate change has a significant negative impact on agriculture and food production. This trend requires technological development and the adaptation of new technologies in both the grapevine production and winemaking sectors. High temperatures and heat accumulation during the growing season result in faster ripening and a higher sugar content, leading to a higher alcohol content during fermentation. The negative consequences are an imbalanced wine character and consumer reluctance, as lower alcoholic beverages are now in high demand. Over the last decade, several methods have been developed to handle this impact and reduce the alcohol content of wines. In this study, we used the MASTERMIND^® REMOVE membrane-based dealcoholization system to reduce the alcohol concentration in of Pinot gris wines from 12.02% v/v to 10.69% v/v and to investigate the effect on analytical parameters in three steps (0.5%, 1%, and 1.5% reductions) along the treatment. To evaluate the impact of the partial alcohol reduction and identify correlations between the wine chemical parameters, data were analyzed with ANOVA, PCA, multivariate linear regression and cluster analysis. The results showed that except for the extract, sugar content and proline content, the treatment had a significant effect on the chemical parameters. Both free and total SO₂ levels were significantly reduced as well as volatile acid, glycerol and succinic acid levels. It must be highlighted that some parameters were not differing significantly between the untreated and the final wine, while the change was statistically verified in the intermediate steps of the partial alcohol reduction. This was the case for example for n-Propanol, i-Amylalcohol, Acetaldehyde, and Ethyl acetate. The multivariate linear regression model explained 18.84% of the total variance, indicating a modest but meaningful relationship between the alcohol content and the investigated analytical parameters. Our results showed that even if the applied instrument significantly modified some of the wine chemical parameters, those changes would not influence significantly the wine sensory attributes. Full article

This study aimed to develop a reliable method for profiling reducing sugars in honey using capillary zone electrophoresis with laser-induced fluorescence detection (CZE-LIF). Reducing sugars were derivatized with 8-aminopyrene-1,3,6-trisulfonic acid (APTS) in the presence of 2-picoline borane, a safer alternative to sodium cyanoborohydride. Key parameters influencing the derivatization efficiency—temperature, pH, incubation time, and reagent concentrations—were systematically optimized. The highest labeling efficiency for glucose, mannose, and maltose was achieved at 50 °C in 0.5 M citric acid with 0.1 M APTS, while fructose showed low reactivity due to its ketose structure. To reduce the background signal from excess reagents, three cleanup strategies were evaluated. Liquid–liquid extraction with ethyl acetate effectively removed unreacted APTS without significant analyte loss, whereas solid-phase extraction and microextraction caused substantial losses of hydrophilic sugars. The method showed good linearity (0.5–10 mM, R² > 0.994), precision (RSD 0.81–13.73%), and accuracy (recoveries 93.47–119.75%). Stability studies indicated that sugar standards should be stored at –20 °C. The method was successfully applied to the analysis of four nectar honeys—rapeseed, acacia, phacelia, and dandelion—revealing differences in glucose and fructose content related to botanical origin. The results confirm the suitability of CZE-LIF for sensitive and selective carbohydrate analyses in complex food matrices. Full article