Search Results (667)

Somatic cell count (SCC) in milk is widely used as an indicator of intramammary infections in dairy sheep and is routinely monitored by the dairy industry as a marker of milk quality. This study aimed to evaluate the effect of SCC levels on milk production, composition, colour, coagulation properties, and cheese-making ability in Manchega dairy sheep. A total of 752 individual milk samples were analysed. To normalise SCC distribution, the somatic cell score (SCS) was calculated and samples were classified into SCS classes. Increasing SCS significantly reduced daily milk yield and lactose content, increased milk pH, and decreased lightness (L*). Higher SCS was also associated with impaired coagulation properties, including longer rennet clotting time (RCT) and curd firming rate (k₂₀), as well as reduced curd firmness (A₃₀, A₆₀). Similar effects were observed for modelled coagulation parameters, with delayed RCTeq and reduced kCF and CFp. Regarding cheese-making ability, SCS significantly affected curd humidity and protein recovery, whereas no significant effects were detected for dry curd yield or fat recovery. Overall, elevated somatic cell counts were associated with a reduction in the technological quality of Manchega sheep milk, particularly affecting coagulation behaviour and curd characteristics. These results underline the importance of controlling SCC levels in dairy sheep systems for both udder health monitoring and maintaining milk suitability for cheese-making. Full article

The effect of cold smoking on the physicochemical, microbiological, and aromatic properties of Formaella-type cheese has not been previously investigated. In this study, experimental Formaella-type hard cheeses (≤38% moisture) were produced using a multistep high-temperature cooking process and subjected to weak (20 min) and intense (60 min) cold smoking, alongside an unsmoked control. Cheeses were analyzed before and after smoking and during refrigerated storage (up to 90 days). Smoking significantly influenced pH, water activity, and colour parameters, with intensively smoked cheeses exhibiting lower pH, reduced lightness (L*), and increased redness (a*) and yellowness (b*). Microbiological analyses revealed low viable counts across all samples, attributed to severe cooking steps and vacuum storage. Smoking, particularly at high intensity, significantly reduced total mesophilic counts and enterococci, while Enterobacteriaceae, staphylococci, yeasts, and moulds were not detected after manufacture. The dominant microbiota consisted mainly of lactic acid bacteria, identified by MALDI-TOF MS, including Enterococcus durans, Ent. faecium, Leuconostoc lactis, Leuconostoc mesenteroides, Streptococcus thermophilus, Lacticaseibacillus rhamnosus, and Lactobacillus curvatus. Headspace-SPME-GC-MS analysis identified 75 volatile compounds, with free fatty acids, ketones, aldehydes, and lactones as the predominant groups. Smoking introduced characteristic phenolic and furan derivatives associated with smoky aroma. Overall, smoking intensity modulated microbial dynamics and aroma development without compromising microbiological quality. Full article

Lactase enzyme-based products experience challenges including residual lactose that result in lactose intolerance. The purpose of this study was to develop polyelectrolyte polysaccharide-enriched lactase-encapsulated liposomal hydrogel films as an edible coating of Perline Mozzarella cheese that delivers enzymes along with the product on the side of absorption in the small intestine. Coatings were investigated for shelf-life enhancement and in vitro enzyme release behaviour. Two different polymeric hydrogel film formulations were evaluated: lactase-encapsulated liposome-enriched chitosan (PCLLa) and lactase-encapsulated liposome-enriched polyelectrolyte chitosan and sodium alginate (CLLA). Lactase-encapsulated liposomes (mean particle size: 176 nm) were produced using 20% v/v lactase enzyme and 8% w/v lecithin using probe sonication. The edible hydrogel film coatings were applied on Perline Mozzarella cheese using the standard dip-coating method. Shelf-life characteristics of all samples were evaluated using pH, colour change, dry matter determination, microbial evaluation, and sensory analysis. CLLA coatings increased shelf life up to 60 days, displaying a pH of 5.48, continued normal colour, enhanced humidity balance, minimal bacterial growth, and the highest scores for sensory values when compared to both PCLLa (coatings) and the bare cheese substrate (control) samples. Furthermore, CLLA coatings provided greater stability for liposomes within the polyelectrolyte polymeric edible hydrogel film structure. Hence, the combination of liposomes with polyelectrolyte edible hydrogel films provides a novel strategy to enhance lactase enzyme encapsulation (for intolerance), stability, and delivering ability to the small intestine as well as improving the shelf life of coated cheese products. Full article

People spend most of their time indoors, highlighting the importance of indoor environmental quality for health and wellbeing. While previous studies have shown that exposure to nature can benefit wellbeing, much of this research has focused on outdoor environments, and less is known about how indoor plants and their spatial characteristics influence human perceptions and experiences. This paper reports on a survey study exploring how perceived health and wellbeing are influenced by indoor plants and human preferences for their characteristics, spatial arrangement, and other features within indoor environments. Indoor plants serve as visual and multisensory environmental stimuli. By examining the relationship between indoor plants, preferences, perceptions, visual comfort, multisensory experiences, and wellbeing, the study aims to understand these influences. The questionnaires include multiple-choice questions, yes-no questions, and open-ended questions, allowing the collection of both quantitative and qualitative data. The survey findings highlight the unique benefits of indoor plants, emphasising their potential to enhance wellbeing in ways that outdoor nature may not fully replicate in indoor settings. One significant finding of this study is that scattering indoor plants throughout a space can enhance the connection to nature through three-dimensional spatial interaction, potentially improving wellbeing. This arrangement may serve as a bridge to the outdoors, providing a psychological link to the natural environment. Crucial preference factors also include the complexity and coherence of indoor plants’ appearance, such as colour, shape, and size. The results further indicate that students prefer indoor plants over other elements such as cut flowers, fake plants, or artificial plant representations. The findings indicate that caring for indoor plants may foster emotional engagement, a sense of fulfilment, and place attachment through everyday interaction. In public spaces, plants may also enhance feelings of refuge and perceived security. These findings provide practical recommendations for designing indoor environments that enhance student wellbeing and human–environment interaction. Full article

This work evaluated the influence of oil type (sunflower vs. fish oil) and hydroxypropyl methylcellulose (HPMC) concentration on the properties of oleogels obtained by the emulsion-templated method. Oil-in-water emulsions were prepared and air-dried to produce oleogels containing 2.9–5.8% (w/w) HPMC. All oleogels exhibited solid-like behaviour, with viscoelastic moduli increasing with polymer concentration, and showed a high thermal stability. At a comparable HPMC content, fish oil oleogels developed stiffer networks than those obtained with sunflower oil. Texture analysis indicated a linear increase in hardness with HPMC content across both oils, while cohesiveness and adhesiveness were more influenced by oil nature. Oil-binding capacity (OBC) increased markedly with polymer content, exceeding 90% in most systems. However, fish oil oleogels consistently showed lower retention. Colour parameters were only slightly affected by HPMC concentration and were mainly determined by the intrinsic colour of each oil. Overall, both oil type and polymer concentration were shown to be critical factors determining the structural, mechanical, and functional characteristics of HPMC-based oleogels, providing useful information for the development of structured lipid systems as potential substitutes for conventional solid fats. Full article

Background: Erectile dysfunction (ED) is increasingly recognized as an early manifestation of systemic vascular disease and might represent a window for cardiovascular risk assessment. Dynamic penile colour Doppler ultrasound (PCDU) provides quantitative arterial and venous parameters that could reflect subclinical vascular impairment. We investigated the association between PCDU parameters and estimated cardiovascular risk in men with ED. Methods: In this single-center retrospective observational study, 275 men undergoing PCDU for ED were evaluated. Clinical characteristics, biochemical data, and QRISK3 10-year cardiovascular risk scores were collected. Mean peak systolic velocity (PSV), end-diastolic velocity (EDV), and resistive index (RI) were analyzed. Correlation analyses, logistic regression using a QRISK3 ≥ 10% threshold, linear regression models, age-stratified analyses, and receiver operating characteristic (ROC) curve analyses were performed. Results: Patients with impaired PSV (<35 cm/s) were older and exhibited higher QRISK3 scores and a greater prevalence of diabetes mellitus and previous cardiovascular events. Mean PSV was inversely correlated with QRISK3 (r = −0.203, p < 0.01) and was associated with higher cardiovascular risk categories in unadjusted logistic regression (β = −0.016, p = 0.048), but not after adjustment for age and diabetes mellitus. ROC analysis showed modest discrimination of increased cardiovascular risk (AUC = 0.60). The addition of PSV to a model including age and diabetes resulted in minimal improvement in discrimination (AUC 0.966 vs. 0.968). Age-stratified analysis demonstrated a significant association between lower PSV and higher cardiovascular risk only in patients ≤60 years. A progressive increase in QRISK3 was observed according to the number of abnormal Doppler parameters (p = 0.013). Conclusions: PCDU parameters reflect the overall cardiovascular risk burden in men with ED. Although not independent predictors beyond traditional risk factors, penile Doppler abnormalities might identify a vascular phenotype associated with higher estimated cardiovascular risk, particularly in younger individuals. These findings support the role of comprehensive vascular assessment in selected patients with ED. Full article

Although soybean meal (SBM) is generally used as the main protein source in livestock diets, canola meal (CM) appears as a sustainable alternative, since it lowers diet cost, especially when regionally produced, while still meeting animal nutritional needs. The objective of this study was therefore to assess the effects of dietary protein source (SBM vs. CM) on carcass traits and meat quality characteristics of feedlot-fattened dairy lambs. A total of 193 weaned lambs, approximately 3 months of age, from two indigenous Greek dairy breeds (75 Chios and 118 Serres), were used. Lambs were randomly assigned to one of two isocaloric and isonitrogenous dietary treatments: a control ration containing SBM as the primary protein source, and an alternative ration in which SBM was completely replaced by CM. After a fattening period of 13 weeks for Chios lambs and 15 weeks for Serres lambs, animals were slaughtered upon reaching a live weight of 35–40 kg, and hot and cold carcass weights were recorded. After 24 h of carcass storage at 4 °C, Longissimus lumborum muscle was sampled and used for the measurement of pH, colour attributes, cooking loss, shear force, and intramuscular fat content. Lipid oxidation was evaluated on days 1, 3, 6, and 9 of refrigerated storage at 4 °C. The substitution of SBM by CM as the main dietary protein source did not affect carcass traits in Serres lambs, whereas CM- treated Chios lambs showed an increased hot and cold carcass weight (p < 0.05). Meat quality characteristics were not affected by the dietary treatment in either Chios or Serres lambs, with the exception of meat oxidative stability that was deteriorated in CM compared to SBM Serres lambs (p < 0.001). In conclusion, the utilization of canola instead of soybean meal did not negatively influence carcass traits or meat quality characteristics in either Chios or Serres lambs, with the exception of lipid oxidation which was significantly higher in CM supplemented Serres lambs. Full article

Background/Objectives: Despite advances in preventive dental care, tooth enamel erosion remains a relevant concern, and very few comparisons of surface topography have been carried out under controlled conditions in the laboratory. This study primarily aimed to conduct a qualitative morphological evaluation, supported by semi-quantitative image analysis, of the effects of commonly consumed beverages on human enamel morphology and colour, and to explore their relationship with beverage acidity in an in vitro model. Methods: Forty-two human teeth were allocated at random into seven different groups, each containing six molars. These groups were Coca-Cola, orange juice, lemon juice, coffee, chlorhexidine, regular mouthwash without chlorhexidine, and one control group. Following a 24 h exposure to a simulated saliva environment at 37 °C, the test samples were then subjected to a five-day erosion cycle. SEM analysis was used to examine the enamel alterations after evaluating the morphology of the enamel surface and by digital image analysis. Results: Scanning electron microscopy, SEM, showed how erosion of the teeth’s surface increased with the acidity of the drink. The extensive exposure of the crystal prisms, along with the severe loss of intercrystalline material and honeycomb weathering patterns, was all brought about by Coca-Cola and lemon juice. The moderate erosion brought on by orange juice in tests resulted in partially exposed prisms. Both the mouthwashes and the coffee exhibited similar impacts on the tooth enamel in a microscopic view. Minimal enamel prism rods were exposed due to either the coffee or the mouthwash. The surface characteristics were found through a digital image analysis, which indicated alterations in surface texture. Conclusions: Under these immersion conditions, highly acidic beverages produced the most pronounced enamel surface changes, whereas coffee induced mainly staining and neutral mouthwashes caused minimal modification. These results reflect qualitative morphological trends and should not be interpreted as clinical outcomes. Full article

The background modification of ecosystems affected by fire can cause black or dark colours in animals to become adaptive, providing better protection against visually oriented predators. We surveyed fire-prone Mediterranean woodlands to describe the behaviour, position and background characteristics of the black cicada Tibicina quadrisignata Hagen, 1855 found in recently burnt and unburnt trees. A human detectability test, using cicada pictures in natural backgrounds taken during the fieldwork, was used to assess detection risk. Most cicadas found were solitary males uttering courtship song. Many cicadas flew when approached, with 82% of flight initiation distances being less than 3 m and half of the flights being less than 30 m. Cicadas favoured sunny locations in early morning, and shady sites as the temperature increased. Fire altered fine-scale microhabitat use by cicadas, since cicadas were found in 71% thicker stems and at 14% lower height on the tree, in burnt trees, in relation to unburnt trees. Generalised Linear Mixed Models (GLMMs) revealed a negative fire effect on cicada detection by human test participants. The probability of detection fell from 0.62 in unburnt backgrounds to 0.48 in burnt backgrounds, while the time needed for detection did not change between burnt and unburnt sites. Overall, these results show that T. quadrisignata cicadas adjust their substrate use after fire and are less detectable on burnt backgrounds. Real predation risk, however, also depends on thermoregulation-associated exposure, courtship song activity and predator densities. Full article

This study investigated the effects of black chokeberry (Aronia melanocarpa) (Michx.) Elliott powder addition (0.1–0.4%) on the quality attributes of cheese snacks produced from a blended camel–goat–cow milk base (60:20:20) using microwave vacuum drying. The snacks were evaluated for chemical composition, colour parameters, texture profile and water activity in order to assess how black chokeberry incorporation influences their physicochemical and sensory-related properties. Chemical analysis showed that the high protein content of the dried cheese matrix was maintained across all formulations, while fat, carbohydrate and energy values varied within a relatively narrow range, without a clear dose-dependent trend attributable solely to black chokeberry addition. Black chokeberry powder induced concentration-dependent colour changes, with decreased lightness and increased redness and overall colour difference, indicating visually noticeable shifts that may enhance product differentiation. Texture profile analysis revealed a significant reduction in fracturability at intermediate inclusion levels, suggesting a less brittle structure, whereas other texture parameters showed non-linear but statistically non-significant variations due to limited replication. All snacks exhibited very low water activity, consistent with shelf-stable, low-moisture products. A preliminary sensory test with untrained assessors indicated that black chokeberry-enriched snacks, particularly at around 0.3%, were generally well accepted, although the small panel size limits the strength of these conclusions. Overall, the findings suggest that small additions of black chokeberry powder can be used to develop visually attractive, high-protein cheese snacks with promising textural and sensory characteristics, while more comprehensive studies are needed to characterise their antioxidant properties, detailed nutritional profile and long-term stability. Full article

Background/Objectives: The increasing global trend in nail beautification may lead to analyses of nails with semi-permanent polish for the identification of degraded human remains. This study aimed to evaluate the effects of cosmetic nail treatment on forensic STR DNA profiling and phenotyping of eye, hair, and skin colour characteristics using a massively parallel sequencing (MPS) assay. Methods: Forty-two nail samples obtained from 21 volunteers, classified in “new”, occasional and regular semi-permanent polish users, were submitted to DNA analysis. Results: The use of semi-permanent nail polish, particularly when applied repeatedly, resulted in a significant reduction in DNA recovery, but it did not affect STR typing for personal identification. Mixed STR profiles were observed in 28.6% of the samples, indicating that the nail washing procedure employed before DNA extraction did not completely remove the foreign DNA; however, this could be useful depending on the forensic context. FDP analysis was successfully applied on nails with semi-permanent polish that showed a good quantity of DNA and single-source profiles. Conclusions: The results highlight the evidentiary value of fingernails even if treated with semi-permanent nail polish that should still be regarded as a source of DNA for personal identification and further investigation in the forensic context. Full article

This study investigated the effects of microwave irradiation on the particle size distribution, rheological properties, fluorescent characteristics, and sensory characteristics of wine. Wine samples were treated under varying microwave power (100–500 W), temperature (20–60 °C), and time (1–5 min). Results indicated that microwave treatment modified the particle size distribution, especially the proportion of particles in the range of 0.3–0.5 μm, which increased with microwave power, temperature, and time. Rheological analysis indicated that the behaviour followed the Power-law model, with all samples exhibiting expansion fluid properties (n > 1). Fitting with the Casson model revealed that microwave treatment increased the yield stress (τ₀) and viscosity coefficient (K), with optimal improvements observed at 300 W, 30 °C, and 3 min (τ₀ = 0.7769 Pa, K = 2.9367 × 10⁻³ Pa s^0.5). These changes contributed to enhanced leg phenomenon and thickening effect. Furthermore, microwave treatment elevated the fluorescence intensity of wine, indicating accelerated formation of fluorescent substances. Sensory evaluation demonstrated that microwave treatment, particularly at 400 W, 40 °C, and 3 min, significantly improved colour, clarity, and mouthfeel while reducing astringency and bitterness. In conclusion, microwave treatment effectively modifies the sensory characteristics of wine, offering a viable technological approach to accelerate wine ageing and supporting its potential application in winemaking. Full article

This study comparatively assessed the quality of organically and commercially produced turkey meat roasted to internal temperatures of 72 ± 2 °C, 80 ± 2 °C, and 88 ± 2 °C. The evaluation encompassed physical characteristics (pH, WHC, and colour), nutritional value (protein, ash, dry matter, fat and fatty acid profile and caloric value), and sensory characteristics. Thermal processing caused significant differences in the properties of the meat depending on the production system. After thermal processing, organic meat had a more favourable lipid profile (higher MUFA, PUFA and n-3 PUFA content and lower SFA content) compared to conventional meat, which indicates its potential nutritional advantage. The most favourable technological and sensory parameters, in this system, were obtained at an internal temperature of 80 ± 2 °C, while an increase to 88 ± 2 °C resulted in a deterioration in tenderness and juiciness. In commercially farmed meat, the best tenderness was found at 72 ± 2 °C and the highest aroma and flavour ratings at 80 ± 2 °C. The use of a temperature of 88 ± 2 °C led to an increase in cutting force, greater loss and reduced sensory quality. The results indicate the validity of differentiating the heat treatment parameters depending on the origin of the raw material. Full article

The rising prevalence of Candidozyma auris and Candida parapsilosis, characterized by high surface persistence and biofilm-forming capabilities, challenges the efficacy of standard laundry and surface disinfection protocols. This study evaluated the effectiveness of laundry processes according to EN 17658 at 20 °C, 30 °C and 40 °C and two surface disinfectants (bead assay for biofilms) against two Candida albicans strains, C. parapsilosis, and C. auris. Results indicated that C. auris is more resilient than other strains, surviving laundry treatment with activated oxygen bleach at 40 °C; maximum efficacy required a colour powder detergent supplemented with a bleach-releasing additive at 40 °C. While alcohol- and aldehyde-based surface disinfectants were effective per EN 13697 criteria, their efficacy against biofilms—tested on glass, stainless steel, polypropylene, and PTFE—was highly dependent on both the strain and the surface material. These findings demonstrate the reduced susceptibility of C. auris to standard laundry disinfection and highlight that biofilm eradication is a complex process influenced by strain-specific attributes and surface characteristics. Full article

Transmissible viral proventriculitis (TVP) is an emerging disease in chickens, linked to chicken proventricular necrosis virus (CPNV), a recently identified birnavirus. Here, we provide the first molecular confirmation of TVP in Bangladesh from a coloured meat-type parent stock (PS) flock, while documenting a contemporaneous white layer flock with consistent clinical signs and characteristic gross lesions. Affected birds exhibited growth retardation, diarrhoea, and increased mortality, alongside hallmark gross changes in proventricular enlargement and wall thickening. From the meat-type PS, proventricular samples were collected for histopathology and molecular diagnostics. Histological analysis revealed severe glandular epithelial damage, necrosis, mononuclear infiltration, epithelial hyperplasia, and metaplasia. Using RT-PCR on nucleic acid extracted from FTA card samples, CPNV was detected. In addition, infectious bronchitis virus (IBV), infectious bursal disease virus (IBDV), and avian reovirus (ARV) nucleic acids were also identified. The amplified CPNV VP1 fragment was sequenced, and phylogenetic analysis placed the Bangladeshi strain within clades of previously reported CPNV isolates. This study represents the first molecularly confirmed report of CPNV associated with TVP in Bangladesh, highlighting the need for active surveillance in commercial and breeder poultry flocks to understand the virus’s epidemiology and support the development of control strategies. Full article