Search Results (1,331)

The Sugars Will Eventually be Exported Transporters (SWEET) family plays a crucial role in the carbohydrate distribution, phloem loading, and stress response of plants, yet the evolutionary characteristics and functional diversification of SWEET genes in the endangered timber species Phoebe bournei (Hemsl.) Yen C. Yang remain largely unexplored. In this study, 21 PbSWEET genes were identified and classified into four subfamilies (A-D). Subfamily A exhibited a unique lineage expansion, mainly driven by tandem and segmental duplications. The nonsynonymous-to-synonymous substitution ratio (Ka/Ks) values of all duplicate gene pairs were all less than 1, indicating a strong selective suppression effect; consistent with this evolutionary constraint, the majority of PbSWEET proteins harbor the conserved Medicago truncatula Nodulin 3/saliva (MtN3_slv) domain, with only a few exceptions lacking a complete version. Promoter and hormone response analyses revealed that under abscisic acid (ABA) stress, PbSWEET4 exhibited an immediate burst, whereas PbSWEET10 showed a delayed burst. Physiological data indicated that soluble sugars may be more dominant osmolytes than proline (Pro), a pattern that points to a potential carbon-centric regulatory strategy. PbSWEET4 showed an early burst before sugar/oxidative peaks, suggesting a possible non-canonical signaling role, whereas PbSWEET10 exhibited a late increase coinciding with sugar/malondialdehyde (MDA) peaks, suggesting potential involvement in sugar redistribution. Under methyl jasmonate (MeJA) treatment, PbSWEET10 was rapidly induced, yet sugar accumulation occurred only at 24 h, a temporal decoupling that suggests a possible transcription–metabolism decoupling. Collectively, these correlative patterns point to a possible dual-wave transcriptional mechanism and nominate PbSWEET10 as a candidate for stress response, though these inferences require functional validation. Full article

The introduction of sustainable practices into waste management can have a favorable environmental impact, increase resource value, and yield economic gains. Hydrothermal technologies have strong potential for the production of up-cycled ingredients from biowaste (amino acids, sugars, phenols, pharmacologically active compounds, etc.), enabling high energy recovery (50–80%) from biowaste with net-negative carbon emissions. This review discusses the use of subcritical and supercritical water technologies for sustainable valorization of biowaste and conversion of biomass into high-value chemicals and biofuels. The potential for the extraction/generation of bioactive compounds from plant and animal waste is presented, emphasizing the efficiency, compound stability, and bioactivity of the fractions obtained. The possibilities of simultaneous extraction of added-value compounds and hydrolysis of feedstock biopolymers by these technologies are elaborated. The review further addresses the production of biofuels through hydrothermal carbonization for solid fuels, hydrothermal waste liquefaction for liquid fuels, and supercritical water gasification for gaseous fuels. The paper highlights the environmental and economic advantages of technologies based on sub- and supercritical water over conventional chemical and fermentative routes, emphasizing their contribution to a circular bioeconomy by converting biowaste into value-added products and sustainable energy sources. Full article

This study aimed to produce, analyze, and evaluate the consumer acceptance of caffeine-enriched (15, 30, 60, and 90 mg/100 mL) grape must, which does not contain any added sweeteners or preservatives, to meet today’s popular health-conscious consumer trends. Regarding acid composition, the musts contained malic acid (426.96–491.58 mg/100 mL) and succinic acid (74.53–84.79 mg/100 mL). Musts are regarded as water-soluble sugars, containing only glucose (6158.81–9417.09 mg/100 mL) and fructose (6798.37–10,482.53 mg/100 mL), which are typical in fruits. The must’s TPC and TAC contents were determined to be between 11.42 and 14.14 mg GAE/100 mL, and 8.14 and 11.80 mg AAE/100 mL, respectively. During the analysis of caffeine content, recovery values of 93.89–96.98% were determined. The must samples containing 60 and 90 mg/100 mL caffeine had too intense a bitter flavor; thus, the enjoyment value of the products was reduced based on consumer feedback. The must containing 15 mg/100 mL of caffeine had the most favorable organoleptic properties. Full article

Sleep and dietary behavior are deeply conserved biological processes that co-evolved under ecological pressures shaping human anatomy, metabolism, immunity, cognition, and life history strategies. Major transitions in human dietary ecology, including plant-dominant hominin foraging, increased meat consumption, control of fire and cooking, agricultural domestication, industrialization, and postindustrial globalization, restructured nutrient intake, pathogen exposure, microbial ecology, metabolic demands, and temporal organization of behavior. Emerging evidence from evolutionary genomics, chronobiology, neuroendocrinology, and microbiome science indicates that sleep–feeding interactions represent a conserved adaptive regulatory module optimized for fluctuating energy availability and strong photoperiodic entrainment. Modern environments characterized by widespread availability of highly palatable, energy-dense foods rich in refined carbohydrates, added sugars, and multiple industrial additives, together with artificial light at night, continuous caloric access, sedentary behavior, and psychosocial stress produce a profound evolutionary mismatch destabilizing circadian–metabolic homeostasis. This mismatch is characterized by circadian disruption, temporal misalignment of feeding and sleep behaviors, and, in many populations, insufficient sleep duration. Within this conceptual landscape, the emerging framework of “evolutionary chrononutrition” proposes that metabolic health and sleep integrity depend not only on what humans eat, but critically on when food is consumed in relation to endogenous circadian architecture shaped across deep evolutionary time. This review synthesizes anthropological, physiological, and molecular evidence to develop an integrative evolutionary framework linking sleep and diet to contemporary cardiometabolic, neurodegenerative, inflammatory, and psychiatric disorders, with particular emphasis on how each major dietary transition plausibly altered sleep duration, architecture, circadian timing, neuroendocrine regulation, and the temporal alignment between feeding behavior and biological rhythms. Full article

The efficiency of anaerobic digestion (AD) of lignocellulosic biomass is strongly determined by biomass yield, chemical composition, and bioavailability, all of which undergo substantial seasonal variation. However, integrated analyses linking these factors with AD performance, process kinetics, and energy-economic efficiency remain limited. This study aimed to evaluate the effect of seasonal variability in the chemical composition of Helianthus annuus biomass on AD efficiency from a technological and economic perspective. The novelty of this study lies in integrating seasonal changes in biomass composition with AD kinetics, CH₄ productivity per hectare, and CHP techno-economic performance to identify the optimal harvest window for Helianthus annuus. The experiments were conducted using biomass harvested from June to December. The results showed significant (p < 0.05) variability in biomass properties, including a progressive increase in lignocellulosic fractions over the growing season, with neutral detergent fiber (NDF) increasing from 30.58 ± 1.8 to 66.58 ± 3.1% TS and acid detergent lignin (ADL) from 5.13 ± 0.5 to 10.35 ± 0.9% TS, accompanied by a decline in substrate bioavailability. The maximum CH₄ yield of 258 ± 13 mL/g VS was obtained in August, with a process rate of 29.0 ± 3.4 mL/g VS·d and the highest utilization of methane potential, reaching 62.5 ± 3.8% (BMP_CH4/TBMP). Correlation and regression analyses indicated that ADL and NDF were the strongest empirical predictors of AD performance within the analyzed dataset, showing a negative association with both CH₄ production yield and kinetics (R² up to 0.86), whereas reducing sugars had a stimulatory effect. Multiple regression models showed high predictive performance, with R² = 0.889 for BMP_CH4. The highest energy and economic efficiency was achieved in summer. In August, CH₄ production reached 3214 ± 596 m³/ha, corresponding to 11.2 ± 2.1 MWh/ha of electricity and a net result of 1559 ± 417 EUR/ha. Increased lignification in the later part of the season led to reduced process efficiency and a deterioration of the economic balance. From a practical perspective, these results demonstrate that harvest scheduling should be based on the trade-off between biomass quantity and biodegradability rather than on biomass yield alone. Full article

Background and Objectives: Nowadays synthetic sweeteners are widely used as sugar substitutes in beverages, processed foods, and pharmaceutical products, largely due to their low caloric content and perceived benefits for weight management and glycemic control. Their consumption has increased markedly over recent decades, paralleling global efforts to reduce added sugar intake and combat obesity and diabetes. This review examines the regulation of artificial sweeteners, their impact on vulnerable populations, and the increased concern about their health effects, including metabolic effects, effects on gut microbiota and neurological and behavioral issues. Materials and Methods: A comprehensive search was performed across multiple electronic databases, including PubMed, Scopus, Web of Science, and Google Scholar, to identify studies relevant to synthetic sweeteners and human health. Results: While considered safe, artificial sweeteners are linked to potential influence on hormonal responses, affecting glucose homeostasis and insulin secretion, as well as effects on gut microbiota composition and glucose metabolism. However, the results reveal inconsistencies of the impact of artificial sweeteners on vulnerable populations, as well as their effects on the human gut microbiota, neurological behavior and endocrine effects and evidence remain limited. Conclusions: Continuous human trials, post-market surveillance and regulatory evaluations are therefore essential to ensure the safety of sugar substitutes for consumers’ health. Full article

Musalais is a traditional fermented beverage of the Uyghur people in Xinjiang, China. Its production involves boiling grape juice at high temperatures to concentrate it and enhance its sugar content, followed by natural fermentation. However, this high-temperature concentration process leads to a significant loss of bioactive and flavor compounds, adversely affecting the quality of the final product. Adding composite ingredients may help mitigate this quality decline. This study compares Musalais new product with traditional Musalais. Phenolic analysis showed that total monomeric phenols were 182.36 mg·L⁻¹ in the new product versus 14.76 mg·L⁻¹ in traditional Musalais. Headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) identified 72 volatile compounds in the new product (total content of 569,848.88 μg·L⁻¹) compared to 58 compounds (total content of 362,774.17 μg·L⁻¹) in traditional Musalais. Compared to traditional Musalais, the new product exhibits a 24.14% increase in volatile compound variety and a 57.09% increase in total concentration, with more pronounced floral, fruity, and vinous aromas, as well as higher sensory scores. Non-targeted metabolomics suggests that the new product may have superior phenolic and volatile profiles. Full article

Kombucha is traditionally produced by fermenting Camellia sinensis tea and sugar in a consortium of microorganisms called SCOBY (Symbiotic Culture Of Bacteria and Yeasts). Short- and medium-chain fatty acids and other organic acids in K are mainly produced by acetic acid bacteria, which contribute to the typical K taste. Coffee is one of the most widely consumed beverages in the world and one of the most traded commodities globally. Harvesting during coffee production generates tons of byproducts generally considered of low value, including cascara (CC), composed of dried pulp and skin, and leaves (CL). To date, few studies have investigated the production of short- and medium-chain fatty acids and monosaccharide’s profile during traditional kombucha fermentation, and their composition in kombuchas prepared from substrates other than C. sinensis is even scarcer. This study followed the changes in sugars and the production of short- and medium-chain fatty acids during K fermentation of black tea (BT), CC, and CL and associated their concentrations with physicochemical parameters (total soluble solids (TSS), pH, and titratable acidity (TA)) and the perceived acidity of the beverages evaluated by a trained panel and untrained consumers. BT K, a SCOBY, and 10% sucrose were added to infusions of arabica CC, CL, or BT. The mixture was fermented for 0, 3, 6, and 9 days. Organic acids were analyzed by GC-MS; sucrose and monosaccharides were analyzed by HPLC-RID. The Rate All That Apply (RATA) test was used for sensory analysis. Results were treated by ANOVA–Fisher and Pearson correlation tests with significance at p < 0.05. Glucose, fructose, arabinose, xylose, cellobiose and glycerol were identified in the infusions. On average, sucrose concentration decreased by 28% up to day 9, considering all K samples, accompanied by TSS decrease. Eight organic acids were semi-quantified, with acetic being the major acid in all beverages (8.4 to 1971 mg L⁻¹) and isovaleric being the lead minor acid (0.7 to 17.7 mg L⁻¹). Additional acids identified were: butanoic, 2-methylpropanoic, pentanoic, 3-methylpentanoic, hexanoic, and octanoic acids. TA values and sourness perceived by consumer assessors increased generally, even though in CC Ks, the acid concentration decreased by day 9. TA, sourness, and sparkling and fizzy mouthfeel correlated positively in all Ks. In general, although the total acid concentration was mainly higher on days 3 or 6, CO₂ formation, among other organic acids, probably increased TA and sourness on day 9. Although it is generally accepted that pH and organic acid concentrations are directly associated with sour taste, it is not possible to accurately predict and modify sour taste intensity in kombucha based only on these parameters, given that other factors, such as the production of CO_2, the existence of buffer systems, and the presence of sugars and other soluble solids, will probably affect the perceived acidity and sourness. Full article

Anaerobic digestion (AD) of agro-industrial residues supports the green energy transition by converting organic matter into renewable biogas. Sugar beet pulp is a highly fermentable feedstock, although its process response may vary with chemical composition. This study examined how chemical composition affects mesophilic biogas-production kinetics of sugar beet pulp prepared under laboratory conditions from surplus sugar beet roots. The roots represented ten sugar beet varieties (A–J), and the prepared pulp was characterised for pH, dry matter, organic dry matter, mineral composition, and the relative shares of simple sugars, polysaccharides, protein, and fibre. Batch digestion tests were performed at 39 °C for 30 days. Production curves were analysed using complementary kinetic models (modified Gompertz and a two-fraction first-order model) to capture the lag phase and the contributions of rapidly and slowly degradable substrate pools. Biogas yields ranged from 126 to 141 m³ Mg⁻¹ fresh matter with 50–55% CH₄, corresponding to 64.3–76.1 m³ CH₄ Mg⁻¹ organic dry matter, while organic matter conversion reached 71.2–82.4%. Varieties enriched in simple sugars exhibited a higher share of the fast-degradable fraction and shorter lag phases, indicating faster onset and stronger methane formation. In contrast, higher fibre contents reduced the slow-fraction rate constant and lowered overall conversion, consistent with hydrolysis-limited degradation of the structural carbohydrate matrix. The mineral ion background, particularly K and Na, indicated moderate ionic buffering and stable operation without inhibition. The novelty of this work lies in integrating detailed compositional profiling with dual kinetic modelling to translate chemical fingerprints into tentative process-relevant implications. These implications include feeding strategy, organic loading control and hydraulic retention time selection, and they require further validation in continuous or semi-continuous AD systems. Full article

Citrus fruit quality traits are governed by canopy position, harvest maturity, and cultivar, influencing nutritional and nutraceutical profiles. Grapefruit (Citrus paradisi Macf.) is recognized for its antioxidant-rich, health-promoting properties; however, limited information exists on how canopy microclimate interacts with developmental stages to affect nutritional-quality attributes. In a two-year study, four grapefruit cultivars (Rio Red, Star Ruby, Shamber, and Flame) were evaluated to determine the effects of canopy position (outer vs. inner) and harvest time on biochemical characteristics, antioxidant potential, and pigment accumulation under subtropical conditions in Pakistan. Fruits were collected monthly from August to December (6–10 months after anthesis; MAA). The results demonstrated that canopy position and harvest time had pronounced effects on fruit quality. Outer canopy fruits presented higher total soluble solids, ripening index, sugars, pigment accumulation, and antioxidant compounds across development stages. Fruit quality improved with maturity, and peaked in mid-December with maximal total soluble solids, ripening index, sugars, and pigment content accumulation. Overall, all the cultivars showed similar profiles in the change in fruit quality traits during growth and development. Rio Red and Star Ruby outperformed Shamber and Flame across most traits, highlighting cultivar-specific differences in metabolite accumulation. Together, canopy microclimate, harvest maturity, and cultivar are key determinants of bioactive–nutritional quality traits in grapefruit. In practice, managing canopy exposure and harvest windows with cultivar choice enhances health-promoting metabolites and nutritional quality, with added gains in commercial value and tree productivity. Full article

Carrot pomace (CP) represents a promising source of dietary fiber with potential applications in functional food systems. This study investigated the effects of enzymatic hydrolysis (Pectinex^® Ultra Tropical, Celluclast^® 1.5 L, and Viscozyme^® L) on the chemical composition, technological, and functional properties of CP. The untreated CP was characterized by a high total dietary fiber (TDF) content, predominated by insoluble dietary fiber (IDF), with a soluble dietary fiber (SDF)/IDF ratio of 1:1.6. Enzymatic treatment significantly reduced TDF and IDF (up to 54.1% and 58.5%, respectively) while increasing reducing sugars by 2.3–3.4-fold and changing the SDF/IDF ratio to 1:1.2–1.5. Technological properties were altered, with decreased oil-retention capacity and color intensity, whereas water-solubility index increased, and water-swelling capacity was enzyme-dependent. Emulsion stability was enhanced in enzymatically treated samples. Total phenolic content increased in the soluble fraction (up to 21.8%). Functional properties, including cholesterol-binding, sodium cholate-binding, and glucose-adsorption capacities, were significantly influenced by enzymatic modification and pH conditions (for cholesterol-binding capacity). Prebiotic activity varied depending on enzyme treatment, and Celluclast^®-modified CP demonstrated the highest prebiotic index, exceeding that of inulin for selected strains. Overall, enzymatic hydrolysis effectively modulated the structural and functional properties of CP, highlighting its potential as a value-added ingredient for the formulation of functional and prebiotic food products. Full article

Molybdenum (Mo) is considered an essential element for plants, whose functions are related to nitrogen metabolism. Compared with other trace elements, the agronomic characteristics of Mo application in cherry radish production have not been described. In this study, we investigated the effects of different Mo concentrations on the chlorophyll fluorescence parameters, growth and quality of cherry radish, as well as photosynthesis-related parameters. Cherry radish seedlings were transplanted and exposed to Mo concentrations of 10, 20, 30 and 40 μg·L⁻¹ as (NH₄)₆Mo₇O₂₄·4H₂O, with no added Mo serving as CK in hydroponics. The impacts of Mo on plant growth, photosynthesis-related parameters, nitrate content, and other quality parameters were analyzed. The results showed that the Mo application significantly improved the growth and most quality parameters of cherry radish. Notably, when Mo was applied at 30 μg L⁻¹ (M3), most measured parameters of cherry radish were significantly increased, including fresh weight, maximum leaf area, chlorophyll fluorescence parameters, soluble sugar and soluble protein content. Additionally, the Mo application effectively reduced the nitrate content in cherry radish. Under the M3 condition, nitrate accumulation in leaves and fruits was minimized, with reductions of 42.12% and 37.35%, respectively, compared with the CK. Furthermore, we found that the fresh weight and most quality parameters of cherry radish showed significant correlations with the applied Mo. These results suggest that the application of Mo could increase the yield and quality of cherry radish and reduce the accumulation of nitrate in leaves and fruits of cherry radish, which could bring agricultural, environmental and economic benefits. Full article

In this study glycerol-plasticized sodium caseinate/polyvinyl alcohol NaC/PVA composite films were prepared by solution casting, and the effects of incorporating caffeic acid powder at different concentrations 0% 2.5% 5% and 15% w/w on structural mechanical barrier and postharvest performance were investigated. Caffeic acid (CA) (3,4-dihydroxycinnamic acid) is a naturally occurring phenolic compound commonly found in plant tissues and food sources such as apples, blueberries, and coffee. FTIR analysis revealed that shifts and broadening in OH bands indicated hydrogen bonding interactions between caffeic acid and the polymer matrix influencing structural organization. The pure NaC/PVA film exhibited high WVTR due to glycerol while maintaining low OTR. Adding 2.5% caffeic acid reduced WVTR but increased OTR through structural disruption. At 5% a continuous hydrogen-bonded network formed, restricting chain mobility and reducing free volume, thus lowering WVTR and OTR while preserving mechanical integrity. SEM micrographs revealed that high CA concentrations, particularly at 15%, led to aggregation-induced partial phase separation and consequent performance loss. Packaging treatments mainly affected physical and color attributes rather than primary metabolites. The NaC/PVA/5CA reduced weight loss and delayed sugar accumulation compared with NaC/PVA. Sugars peaked earlier in NaC/PVA but increased continuously in NaC/PVA/5CA, reaching maximum at the final storage stage. These findings indicate concentration-dependent mechanisms and highlight the potential of caffeic acid-based active packaging to regulate metabolism and extend postharvest quality. Overall results support its application in sustainable packaging systems for improved shelf life management. Full article

Waste from the fruit juice industry presents high sugar and phenolic contents, high humidity and biological activities and cumbersome disposal or low-added valorization. Orange-peel waste (OPW) represents 35–55% w/w of processed fruit, with oranges being the main citric crop. OPW saccharification leads to sugar-rich hydrolysates that can be further processed via fermentative and catalytic routes. In this work, OPW enzymatic hydrolysis was studied via batch and fed-batch processing using either a 50 mM citrate buffer or a 9 g/L NaCl solution with pH control by adding CaCO₃ to ensure high enzyme activity across the enzymatic process. Preliminary runs showed that particle size of 3.4 mm diameter and a 300 r.p.m. stirring speed, a six-blade Rushton turbine and wall baffles were adequate to reach high sugar yields in batch. Further scale-up in batch at medium solid loading (12.5% w/w) and fed-batch operation at high-solid loading (20% w/w) led to high yields and glucose and fermentable sugars (up to 74 and 136 g/L, respectively, when using the saline solution and CaCO₃ as pH-controlling agent, in only 50 h; notably shorter and higher than when using the citrate buffer). Fractal kinetic models have been shown to accurately represent the compositional change across all batch and fed-batch conditions, highlighting NaCl reaction medium and alkali-driven pH control as the most appropriate approach to achieve high yields at low process times, a promising result for further developments at demonstration and industrial scales using automatic pH control. Full article

In recent times, the importance given to versatile functional nutrition has increased, escalating interest in fermented foods and their potential health benefits. Fermentation is an ancient method frequently used to develop functional and bioactive products. Fermented microalgae and their biomass are important sustainable biotechnological resources for increasing the nutritional value, healthiness, and functionality of foods and for producing high-value-added bioactive compounds. The fermentation of microalgae encompasses the conversion of carbohydrates into sugar or organic substances by a range of microorganisms, particularly lactic acid bacteria (LAB). The fermentation process can activate numerous beneficial mechanisms by enhancing the bioavailability of bioactive compounds in microalgae. Lactic acid bacteria are widely used in food fermentation due to their safety and metabolic versatility. Their ability to produce organic acids, enzymes, and bioactive metabolites makes them suitable for modifying microalgal biomass. This review aims to provide a detailed and critical evaluation of fermented microalgae, including health effects, functional enhancements, bioactivities, and industrial applications. Full article