Search Results (257)

Oenanthe javanica (LY) and Oenanthe linearis (SQ), collectively known as water dropwort, are popular aquatic vegetables in China. Their blanching cultivation produces tender, etiolated tissues with reduced lignin content and improved sensory qualities. To clarify the effects of shading cultivation on lignin synthesis and accumulation in these two cultivars, this study investigated their shading responses in terms of morphological traits, physiological indices, enzyme activities, cellular structure, and lignin synthesis-related gene expression levels. The results showed significant differences between the two cultivars during the 24-day shading treatment. Compared with ‘SQ’, ‘LY’ exhibited upright growth and marked elongation of new petioles, while old petioles were significantly decreased. The entire plant turned light yellow or white, conferring commercial value typical of blanched water dropwort. During the initial 0–16 d of shading, lignin content was higher in ‘SQ’; however, by day 24, it was 92.26 mg·g⁻¹ lower in ‘SQ’ than in ‘LY’. In terms of enzyme activity, shading generally decreased the activities of PAL, CAD, and C4H, while increasing 4CL activity. Notably, shading reduced POD activity in ‘SQ’ but increased it in ‘LY’. Histological observation revealed that shading led to a gradual loosening of xylem cell arrangement in water dropwort; furthermore, the number and size of xylem cells in ‘LY’ were significantly larger than those in ‘SQ’. At the molecular level, shading significantly downregulated the expression of OlPAL, Ol4CL, OlCCR, OlCCoAOMT, and OlCAD1 in ‘SQ’, a trend that correlated with the observed decrease in lignin content and thus appears to be a primary cause of altered lignin accumulation. In ‘LY’, the expression level of OjPAL2 decreased, showing a positive correlation with both PAL enzyme activity and lignin content, suggesting it acts as a key regulator of lignin synthesis under these conditions. In conclusion, compared with ‘SQ’, ‘LY’ exhibits a higher degree of lignification but possesses stronger resistance to shading stress, making it more suitable for producing high-quality etiolated water dropwort. Full article

This study provides a practical and replicable improvement model for productivity and inspection reliability improvement in resource-constrained food logistics environments. This study presents an engineering-based optimization of productivity and process reliability in an agro-industrial post-harvest processing system for canned young green jackfruit using an integrated Define–Measure–Analyze–Improve–Control (DMAIC) and Failure Mode and Effects Analysis (FMEA) framework. The case-study production system experienced high raw-material loss, prolonged blanching cycles, and low inter-operator inspection agreement, which reduced process yield and logistics throughput. Root causes were identified through process mapping and fishbone analysis and prioritized using FMEA Risk Priority Number (RPN) scoring. Key improvement actions included optimizing blanching time, standardizing supplier grading to reduce material variability, and strengthening inspection decisions through Attribute Gage Repeatability and Reproducibility (Gage R&R)-based training and criteria alignment. After implementation, productivity increased by 2.31%, raw-material loss decreased by 1.90%, and inter-operator inspection agreement improved by 16%, exceeding the benchmark. Blanching time was reduced from 3 to 1 min at ≥90 °C, shortening cycle time by 67% and generating an estimated annual cost saving of USD 7200 without major capital investment. The results demonstrate that structured, risk-based improvement combined with validated measurement systems can enhance workforce consistency, process stability, and logistics flow efficiency in agro-industrial food processing environments, providing a replicable improvement model for agro-industrial processing small and medium-sized enterprises (SMEs). Full article

This study examines 36 wild Asteraceae species that are traditionally used as food in Sicily and Bulgaria, highlighting their ethnobotanical, nutritional, and pharmacological relevance. Some taxa, such as Cichorium intybus, Silybum marianum, Artemisia vulgaris, Taraxacum officinale, and Tussilago farfara, are integral to the Mediterranean and Balkan diets, enhancing nutrition through their fiber, minerals, and bioactive compounds. This ethnobotanical survey revealed a clear geographic pattern in species usage: 13 species were found to be consumed solely in Bulgaria, 18 solely in Sicily, and five species in both regions. The distribution highlights the existence of shared culinary traditions that have been distinctly adapted to the unique ecological conditions present in each locale. The main metabolite classes identified include flavonoids, phenolic acids, lignans, and sesquiterpene lactones, all of which are associated with antioxidant, anti-inflammatory, hypolipidemic, and anticancer properties. Specific taxa within the investigated group were found to contain alkaloids that warrant toxicological attention. Some species within the studied group contain alkaloids that may pose toxicity risks. T. farfara is known to accumulate pyrrolizidine alkaloids, which are associated with liver damage and potential genotoxic effects, highlighting the importance of thorough toxicological evaluations before recommending these plants for consumption. This study also demonstrates how common culinary processes, such as boiling and blanching, significantly impact the concentration, stability, and safety profile of these bioactive compounds. Overall, the research supports the promotion of wild Asteraceae species as valuable and sustainable nutritional and nutraceutical resources. This approach aligns with efforts to preserve biodiversity and maintain traditional Mediterranean and Balkan food practices, integrating both ecological and cultural sustainability. Full article

Ultrasound has emerged as a versatile and promising tool to enhance and speed up traditional processing operations used by the food industry or to be used as an alternative food-processing method. This review provides an overview of the fundamental principles of sonication and its diverse applications in food processing. The core concepts of acoustic cavitation and the influence of power on processing outcomes are discussed in detail. The design and operation of different ultrasound systems, including direct-contact probe and indirect-contact bath systems, and their respective advantages were reviewed. Furthermore, a wide array of applications were explored, namely extraction, homogenization, degassing and deodorizing, pasteurization and vegetable blanching, drying and dehydration, freezing and thawing, brining and hydration, and cutting, highlighting how ultrasound waves can enhance process efficiency and improve product quality. The review also provides a critical analysis of the challenges and limitations associated with scaling up the technology for industrial use, including potential impacts on food quality, safety considerations, and economic viability. Finally, future perspectives and potential areas for further research are outlined to encourage the broader adoption of this technology in the food sector. Full article

Background: Raynaud’s phenomenon of the tongue is a rare manifestation that may be associated with systemic diseases. The clinical manifestations, etiologies and management of this condition are poorly described. Methods: We report 10 cases of lingual Raynaud’s phenomenon (LRP) and 26 cases from a structured literature review. Results: In 38.8% of cases, the LRP occurred in the context of a previously diagnosed systemic sclerosis; 16.6% followed radiotherapy for head and neck cancer; and 27.8% of patients presented with an idiopathic-like form. The manifestations classically included a syncopal phase (91.7%) associated with hypoesthesia (88.9%) and possible dysarthria (52.8%). Atypical presentations with a primary cyanotic phase were also observed, particularly in the context of vasculitis, notably cryoglobulinemic vasculitis (four patients). Active smoking was a significant triggering factor in idiopathic forms (60%). Across all patients—both primary and secondary forms—the most common triggering factor was cold exposure (75%). Vasodilator use showed good efficacy and should be considered for all highly symptomatic patients. Conclusions: In summary, LRP is more frequently associated with systemic sclerosis, manifesting as blanching of the tongue associated with hypoesthesia and dysarthria in more than half of cases. Vasodilators may reduce symptoms. Larger studies are needed to confirm these findings. Full article

This study evaluated the effects of two euthanasia methods (blanching, blast freezing) and two drying methods (oven drying, freeze drying) on protein extractability, oil recovery, lipid oxidation, and nutritional composition of mealworm-derived full-fat flours, defatted flours, and protein concentrates. Protein extraction yields differed significantly among treatments (ANOVA, p < 0.001), except between blanched + freeze-dried and blast-frozen + oven-dried samples. Blast freezing resulted in higher protein extraction yields than blanching. Blast freezing markedly increased acid values (>40 mg KOH/g oil) relative to blanching (<5 mg KOH/g), while freeze drying increased peroxide values more than tenfold compared with oven drying. Ash contents ranged from 4 to 8% without a treatment effect. Defatting significantly reduced oil content and increased protein and chitin contents. Chitin was nearly absent in protein concentrates. In blast-frozen + oven-dried protein concentrates, the oil content was significantly up-concentrated compared with defatted samples. P, Mg, and K significantly increased in defatted samples, while protein extraction reduced Mg, K, and Ca but increased Na due to alkaline solubilization. Micromineral profiles were most affected in protein concentrates, with increases in Cu and Fe and minor decreases in Mn. Overall, euthanasia and drying methods influence yield and quality, highlighting the need for tailored, scalable processing strategies for mealworm-based food and feed applications. Full article

This study aimed to explore the evolution of quality and flavor characteristics of braised pork during the cooking process and clarify the underlying formation mechanisms. Texture analysis revealed that shear force and hardness initially increased during blanching but decreased substantially with an extended stewing time. Low-field NMR indicated a progressive shift in water distribution from immobilized to free states, correlating with cooking loss and tenderness development. GC-MS and E-nose analyses showed significant increases in volatile compound diversity and concentrations, with aldehydes and ketones identified as dominant contributors to the evolving aroma profile. Throughout the processing, an enhancement in protein oxidation and nucleotide degradation was observed. Notably, significant increases were detected in the umami amino acids aspartic acid and glutamic acid, as well as in the umami nucleotide inosine monophosphate (IMP). These changes collectively contributed to the development of the characteristic taste profile. These findings indicate that the superior eating quality evolution and flavor development of braised pork during cooking are governed by the coordinated changes in texture, water distribution, lipid oxidation, and taste-active compounds. The interplay between these factors occurs at different stages of processing, leading to the complex, non-linear enhancement of flavor and texture. Full article

Edible mushrooms (Suillus luteus) represent valuable sources of nutrients and bioactive compounds that are sensitive to drying conditions. The objective of this study was to determine the drying time, kinetic model, effective diffusivity, activation energy, and color changes in S. luteus samples subjected to convective and vacuum drying at 70 and 50 °C, respectively, following pretreatments with 1% citric acid or blahing. The shortest drying time to reach equilibrium moisture was 14 h at 70 °C under a vacuum, whereas the longest was 44 h at 50 °C under convective drying. The Midilli, logarithmic, and Henderson and Pabis models provided the best fits for vacuum drying. The effective moisture diffusivity values ranged from 5.83 × 10⁻⁹ m²s⁻¹ at 50 °C to 1.159 × 10⁻⁸ m²s⁻¹ at 70 °C, while the mean activation energies for vacuum and convective drying were 10.27 kJmol⁻¹ and 24.7 kJmol⁻¹, respectively. The highest rehydration capacity was observed in untreated samples dried under a vacuum, with a value of 3.5 g H₂O/g dry matter, whereas convective drying yielded 2.4 g H₂O/g dry matter. The greatest shrinkage with respect to thickness was observed in those treated with citric acid and blanching. Correlation analysis of color revealed a strong negative relationship between lightness (L*) and total color difference (ΔE), as well as high positive correlations among a*, b*, and C*, suggesting that color transformations occur jointly throughout dehydration. The findings indicate that effective diffusivity increased with temperature, untreated samples exhibited greater water loss, and rehydration ratios were higher in untreated compared with pretreated samples. Full article

Successful escapes depend on many factors, including predator type and habitat characteristics. Examining escape usually entails directly pursuing an individual and then measuring flight initiation distance (FID), but the effect of prolonged pursuit has not been well studied. We examined escape sequences by blanched adult lesser earless lizards (Holbrookia maculata) in the Salt Basin Dunes (SBDs), testing the hypothesis that escape success and sequences would vary with sex and vegetation use. Their coloration is an adaptation to their sparsely vegetated white sand habitat. To evaluate escape behavior, we followed an individual directly until it disappeared (=successful escape), stopped moving, or 2 min elapsed. We recorded trial habitat (at the start and throughout), time to trial end, FID, length of moves, and total distance moved. FID varied with starting habitat—lizards beginning trials on exposed wood had the longest FID. The sexes differed in their move lengths: females made more short moves, while males made more long moves. The most important plant was sage (Artemisia filifolia), which was occupied at the start of 39% of trials, while 71% of trials ended in sage, and larger sage bushes supported longer escape sequences. Our study highlights the importance of vegetation for refuge and emphasizes the crucial role of the dune-plant landscape to lesser earless lizards. Full article

White radish is a nutritious root vegetable that provides dietary fiber, essential vitamins and minerals, and a range of bioactive compounds. This study aimed to determine how steam and microwave blanching, pulsed electric field, ultrasound, osmotic dehydration with inulin or trehalose, and coating with spices such as turmeric or sweet paprika influence the characteristics of convective infrared dried white radish slices. To assess the effect of each pretreatment, moisture content, water activity, shrinkage, density, texture, color parameters, structural characteristics (SEM and µ-CT), vapor adsorption, thermal changes, and antioxidant properties were analyzed. Osmotic dehydration with inulin most effectively limited shrinkage and color change, stabilized the microstructure, and resulted in the highest relative phenolic content and antioxidant activity (TPC, DPPH). Spice-coated samples showed low shrinkage, low hardness and breaking work, and vivid color. Furthermore, µ-CT microstructure analysis showed that these samples had the highest porosity, with those with paprika reaching 57.5%. In contrast, blanching, ultrasound, and PEF led to greater structural changes and increased hygroscopicity. Multivariate analyses confirmed the significant influence of the type of pre-treatment on the quality characteristics of the dried material. Osmotic dehydration and spice coating proved to be the most effective methods for obtaining structurally stable and visually attractive dried white radish slices with attractive bioactive compounds. Full article

Opportunities to capture anticipated niche markets for diverse populations continue to rise. Okra (Abelmoschus esculentus L.), considered a high-value crop, is rich in nutritional and medicinal properties; however, fresh okra is highly perishable. This study examined the effects of thermal pre-treatments and drying processes in combination on the nutritional quality of dried okra. The experiment consisted of two thermal treatments (steam-blanched and hot water-blanched, and the control) and three drying treatments (freeze-dried, hot air-dried, and infrared-dried). Okra was grown in black plastic mulch, harvested twice per week, and processed three times throughout the growing season. The study analyzed moisture content, water activity, phytonutrients, ascorbic acid, β-carotene, and antioxidant activities. No significant differences were observed in moisture content and water activity among the treatments. Significant differences were observed among treatments and harvest time for total phenolic and flavonoid contents and antioxidant activity. Notable differences in β-carotene content were observed across all treatments. Based on the findings, the steam-blanched freeze-dried treatment was the most effective preservation technique for maintaining the nutritional and functional quality of dried okra. Hot water-blanching, hot air-drying, and infrared-drying were the least effective for the development of a high-value, nutrient-dense dried okra value-added product. Full article

In recent years, there has been rapid growth in aesthetic medicine and an increase in the number of minimally invasive procedures aimed at improving appearance. With the increasing number of procedures performed, the incidence of post-operative complications is also rising, and high-frequency ultrasound (HFUS) is increasingly being used to assess these complications. The article presents the case of a 52-year-old woman who reported for an HFUS examination several months after non-surgical nose correction with hyaluronic acid (HA) and implantation of polydioxanone (PDO) lifting threads. The patient experienced post-treatment complications in the form of erythema, oedema and pain, followed by blanching and bruising of the skin. Hyaluronidase and prednisone were used for treatment. Four months after the procedure, the patient returned for another HFUS examination because, despite the disappearance of most symptoms, uneven purple-blue discoloration of the skin on the nose and a subjective feeling of cold persisted. At the time of the HFUS examination, the discoloration was barely visible. The grey-scale HFUS examination revealed foci corresponding to HA deposits and PDO threads located in close proximity to the dorsal artery of the nose. A Doppler examination revealed blood flow disturbances in this artery, which may indicate compression by the threads and be the likely cause of the patient’s complaints. High-frequency ultrasound has proven to be a useful diagnostic method for assessing such complications. Due to its safety, non-invasiveness and high reliability, HFUS has the potential to become a common diagnostic tool in aesthetic medicine practice. Full article

Mugwort (Artemisia princeps Pamp.) is a traditional herb widely used across East Asia; despite this, optimal processing methods to preserve its functional components and palatability have not been fully established. Thus, we aimed to, for the first time, systematically examine the effects of 16 processing methods that combine blanching (steaming or boiling), drying [freeze-drying (FD), mechanical drying, shade drying, or silica gel drying], and rolling on mugwort’s appearance, total polyphenol content (TPC), antioxidant activity, and sensory characteristics. Our results showed that steaming for ≥2 min followed by FD was the most effective method for maintaining a high TPC and a vibrant green color. In contrast, boiling with sodium bicarbonate preserved color but substantially reduced both TPC and chlorogenic acid (CGA) content compared with steaming. Sensory evaluation revealed that consumers consistently preferred steaming over other processing methods. Liquid chromatography–tandem mass spectrometry analysis revealed that prolonged drying induced CGA isomerization to neochlorogenic acid. Moreover, processing time substantially influenced CGA stability, while high TPC did not compromise mugwort flavor. Our findings imply that an optimized combination of steaming and FD maximizes both functional and sensory quality of mugwort, highlighting the potential of mugwort tea as a flavorful functional food. Full article

Frozen vegetables are increasingly valued for their nutritional stability and year-round availability. This study provides a comprehensive assessment of twenty commercially available frozen vegetable blends obtained from retail markets in Poland. Analyses included physicochemical parameters, instrumental measurements of texture, color (CIEL*a*b*), and evaluation of technological quality. The pH values ranged from 4.40 to 7.46, total acidity from 0.034 to 0.322 g/100 g, and dry matter content from 5.02 to 42.97%. The observed variability was mainly attributable to vegetable type and remained consistent with values reported for fresh produce, indicating that industrial freezing largely preserves chemical characteristics. Texture differed markedly between vegetable types, with hardness values ranging from 6 to nearly 100 N, while color parameters remained within typical ranges for blanched and frozen vegetables, suggesting effective pigment stability and enzyme inactivation. In contrast, substantial variability was observed in technological quality. Mechanical fragmentation exceeded acceptable limits in 30% of samples, and complete clumping of vegetable pieces (100%) was observed. Additional defects included frostbite and color deviations, and health-condition defects were observed. These results highlight considerable heterogeneity in frozen vegetable blends and emphasize the need for stricter control of raw materials, processing conditions, and cold-chain management to ensure consistent quality and consumer safety. Full article

Thermal processing alters the nutritional and functional properties of vegetable food. In this study, using electrophoretic, spectrophotometric, and statistical analyses, we analyzed the effects of boiling, blanching, steaming, and blanching followed by pan-frying and air-frying on the concentration of bioactive compounds in kale and chard, and the biological effects of their extracts. In addition to analyzing the vegetable tissues, the residual water remaining after thermal processing was also examined to assess the nutritional potential of this often overlooked and typically discarded by-product. The residual cooking water had the highest antioxidant capacity, according to ABTS, DPPH, and FRAP assays (57.83% ± 18.16%, 33.58% ± 16.55%, and 81.58% ± 0.78% for kale and 74.53% ± 4.56%, 13.62% ± 7.34%, and 82.97% ± 0.44% for chard, respectively). Air-frying and cooking water contained the highest total phenolics (0.48 ± 0.17 mg GAE/g fw and 0.35 ± 0.06 mg GAE/g fw for kale and 0.88 ± 0.21 mg GAE/g fw and 0.80 ± 0.06 mg GAE/g fw for chard, respectively). Thermally processed chard had a higher concentration of oxidative marker H₂O₂ than kale. An inverse relationship between soluble sugars and H₂O₂ levels was observed. In kale, cooking processes caused the greatest reduction in soluble sugars, whereas in chard, this effect was most pronounced during blanching. Chard had more photosynthetic pigments than kale. Heat treatments caused more differences between kale samples than chard samples. Pan-frying best preserved chlorophylls, porphyrins, and carotenoids. According to both PC and HC analysis, the tissues of kale were clearly distinguishable from the water remaining after boiling/blanching/steaming kale. These results may help to optimize industrial processing conditions to better preserve bioactive compounds and create opportunities for the valorization of cooking by-products. Full article