Search Results (3,241)

The aim of the present study was to evaluate the acceptability, sensory profile, and physicochemical properties of craft beers produced with unmalted old Sardinian durum (Trigu Murru, Trigu Moru) and soft (Tricu Cossu, Trigu Denti de Cani) wheat varieties. Chemical analysis, by GC-MS, and sensory analysis conducted through a Check-All-That-Apply (CATA) questionnaire, modified Quantitative Descriptive Analysis (QDA), and an acceptability test were performed. The beer brewed with Tricu Cossu received the highest overall liking, characterized by pronounced honey aroma, sweet taste, and cereal notes, supported by a balanced volatile composition. Trigu Denti de Cani also achieved high acceptability, with a profile combining honey and cereal notes, moderate bitterness, and a clean finish. Trigu Murru presented intense cereal and honey notes but was penalized by lower scores in other sensory dimensions, leading to reduced consumer acceptance. Trigu Moru exhibited the lowest liking, dominated by bitter and astringent sensations, though potentially appealing to consumers seeking robust and intense flavor profiles. Multivariate analysis confirmed these sensory-based distinctions, linking each wheat variety to a specific volatile pattern and sensory identity. The multivariate analysis performed on the volatile compounds detected confirmed the differences found with the sensory analysis. Full article

Date palm (Phoenix dactylifera L.) is a vital crop cultivated primarily in developing regions, playing a strategic role in global food security through its significant contribution to nutrition, economy, and livelihoods. Global and regional production trends revealed increasing demand and expanded cultivation areas, underpinning the fruit’s importance in national food security policies and economic frameworks. The date fruit’s rich nutritional profile, encompassing carbohydrates, dietary fiber, minerals, and bioactive compounds, supports its status as a functional food with health benefits. Postharvest technologies and quality preservation strategies, including temperature-controlled storage, advanced drying, edible coatings, and emerging AI-driven monitoring systems, are critical to reducing losses and maintaining quality across diverse cultivars and maturity stages. Processing techniques such as drying, irradiation, and cold plasma distinctly influence sugar composition, texture, polyphenol retention, and sensory acceptance, with cultivar- and stage-specific responses guiding optimization efforts. The cold chain and innovative packaging solutions, including vacuum and modified atmosphere packaging, along with biopolymer-based edible coatings, enhance storage efficiency and microbial safety, though economic and practical constraints remain, especially for smallholders. Microbial contamination, a major challenge in date fruit storage and export, is addressed through integrated preservation approaches combining thermal, non-thermal, and biopreservative treatment. However, gaps in microbial safety data, mycotoxin evaluation, and regulatory harmonization hinder broader application. Date fruit derivatives such as flesh, syrup, seeds, press cake, pomace, and vinegar offer versatile functional roles across food systems. They improve nutritional value, sensory qualities, and shelf life in bakery, dairy, meat, and beverage products while supporting sustainable waste valorization. Emerging secondary derivatives like powders and extracts further expand the potential for clean-label, health-promoting applications. This comprehensive review underscores the need for multidisciplinary research and development to advance sustainable production, postharvest management, and value-added utilization of date palm fruits, fostering enhanced food security, economic benefits, and consumer health worldwide. Full article

Usually, biomass combustion in grate-fired boilers presents significant challenges due to the heterogeneous nature of the fuel, chemical composition variability, and complex thermal and chemical conversion processes along the grate. Accurate modeling of the fuel bed conversion is critical for optimizing combustion performance and reducing emissions. However, detailed bed models are often computationally intensive and time-consuming. To address this issue, the present work details a simplified empirical bed model that is integrated into a 3D computational fluid dynamics (CFD) simulation of a 35 MW industrial grate-fired boiler. The model successfully reproduced the flue gas mass flow rate, temperature, and chemical composition across different grate sections, predicting an average furnace outlet temperature of 994 °C, CO mass fraction of 779 mg/m³, CO₂ concentration of 12 vol.%, and O₂ concentration of 9.5 vol.%. These results fall within the range reported in recent CFD studies of similar systems and are consistent with operational monitoring data from the same plant. Sensitivity analyses showed that modifying the primary-to-secondary-air split ratio from 79/21 to 40/60 reduced the average CO mass fraction at the furnace outlet by more than 50%. Additionally, the average furnace temperature increased up to 1050 °C, enhancing combustion efficiency. The CFD model also demonstrated that relocating char combustion to later grate sections led to temperature imbalances near the boiler walls, emphasizing the importance of grate-specific conversion profiles. These results underscore the model’s ability to guide air distribution optimization, improve combustion performance, and reduce pollutant emissions in biomass boilers. Full article

Introduction: Subclinical atherosclerosis is increasingly recognized in younger populations, often progressing silently until the onset of overt cardiovascular events. Carotid intima-media thickness (CIMT) is a validated, non-invasive biomarker of early vascular alterations. Although the Mediterranean diet (MD) is well established as cardioprotective, its relationship with CIMT in young adults remains insufficiently studied. Objective: To assess sex-specific adherence to the Mediterranean diet and its association with carotid intima-media thickness in a cohort of university students. Methods: A cross-sectional study was performed involving 60 university students (50% male, aged 17–25 years), selected through stratified probabilistic sampling. Data were collected on sociodemographic characteristics, vascular risk factors, MD adherence via the PREDIMED questionnaire, and CIMT measured using a high-resolution carotid Doppler ultrasound. Statistical analyses included chi-square tests and descriptive statistics, with significance set at ρ ≤ 0.05. Results: A notable 95% of participants showed low adherence to the Mediterranean diet. Significant sex differences in dietary patterns were identified: males consumed more red meat (ρ = 0.023), while females reported higher fish intake (ρ = 0.037). Despite behavioral risk factors, all CIMT values remained within normal ranges (≤0.9 mm). No significant association was found between MD adherence and CIMT (ρ = 0.554). Conclusion: This exploratory study reveals a high prevalence of modifiable cardiovascular risk factors, including poor dietary adherence, among young adults, despite the absence of detectable vascular structural changes. Although no significant association was found, the findings reflect the dietary and behavioral profiles of a young, low-risk population. Full article

The global transition toward plant-based diets has intensified the search for sustainable protein alternatives, positioning hemp-based meat analogs (HBMAs) as a promising solution due to their exceptional nutritional profile and environmental benefits. This comprehensive review critically examines hemp protein research, focusing on extraction technologies, nutritional excellence, functional innovation, and sustainable processing approaches for meat analog development. Hemp seeds contain 25–30% protein, primarily consisting of highly digestible edestin and albumin proteins that provide a complete amino acid profile comparable to soy and animal proteins. The protein exhibits superior digestibility (>88%) and generates bioactive peptides with demonstrated antioxidant, antihypertensive, and anti-inflammatory properties, offering significant health benefits beyond basic nutrition. Comparative analysis reveals that while alkaline extraction-isoelectric precipitation remains the industrial standard due to cost-effectiveness ($2.50–3.20 kg⁻¹), enzymatic extraction and ultrasound-assisted methods deliver superior functional properties despite higher costs. Hemp protein demonstrates moderate solubility and good emulsifying properties, though its gelation capacity requires optimization through enzymatic hydrolysis, high-pressure processing, or strategic blending with complementary proteins. Processing innovations, particularly high-moisture extrusion combined with protein blending strategies, enable fibrous structures closely mimicking conventional meat texture. Hemp protein can replace up to 60% of soy protein in high-moisture meat analogs, with formulations incorporating wheat gluten or chickpea protein showing superior textural attributes. Despite advantages in nutritional density, sustainability, and functional versatility, HBMAs face challenges including sensory limitations, regulatory barriers, and production scaling requirements. Hemp cultivation demonstrates 40–50% lower carbon footprint and water usage compared with conventional protein sources. Future research directions emphasize techniques and action processes, developing novel protein modification techniques, and addressing consumer acceptance through improved sensory properties for successful market adoption. Full article

Background/Objectives: Natural products with claimed adaptogenic and/or immunomodulatory effects are widely used in traditional medicine systems across Eurasia. These include herbal remedies (e.g., Panax ginseng), fungi (e.g., Ganoderma lucidum), and animal-derived substances (e.g., propolis from Apis mellifera). Despite their popularity, the safety profiles of these products—particularly concerning adverse events (AEs) and serious adverse events (SAEs)—remain insufficiently understood. This study aimed to assess the safety profiles of adaptogenic and immunomodulatory natural products through a scoping review of published human studies and an analysis of individual case safety reports (ICSRs) from the WHO-UMC VigiBase database. Methods: A scoping review was conducted using PubMed (1980–2024) in line with PRISMA-ScR guidelines. Eligible studies included randomized and non-randomized clinical trials and case reports in humans focused on safety outcomes. Data extraction followed the Joanna Briggs Institute (JBI) standardized template. ICSRs from VigiBase were analyzed by product type, AE type and seriousness, and demographic characteristics. The data were further organized to highlight the 15 most frequently reported products and their top five System Organ Classes (SOCs) and Preferred Terms (PTs). Results: The scoping review identified 51 natural products with reported adaptogenic and/or immunomodulatory properties. This included 285 clinical trials and 119 case studies on single-ingredient products and 54 clinical trials and 21 case studies on multi-ingredient preparations. Common AEs included gastrointestinal, dermatological, hepatic, cardiovascular, and immunological reactions. SAEs were rare but reported for Echinacea purpurea, Silybum marianum, and Camellia sinensis. From Vigibase, 45,042 ICSRs were retrieved for 49 natural products: 10,702 for single-ingredient and 34,340 for multi-ingredient products. Among 7856 reports listing a single-ingredient product as the sole suspect, 15.8% were SAEs, including eight fatal cases. However, the causality remained unclear due to insufficient data. Ganoderma lucidum, Viscum album, and Silybum marianum were most frequently associated with SAEs. In multi-ingredient products, propolis was frequently linked to hypersensitivity and skin reactions. Conclusions: This study provides a comprehensive overview of the safety profiles of adaptogenic and immunomodulatory natural products. Variability in product composition, lack of standardization, incomplete reporting in clinical studies, and underreporting in pharmacovigilance databases complicate accurate risk assessment. For multi-ingredient products, attributing specific AEs to specific components remains difficult. Further high-quality clinical research and improved pharmacovigilance are needed, along with clear safety warnings to reduce risks for consumers. Full article

This study aimed to valorize underutilized local ingredients by developing nutritionally enhanced pasta products enriched with sorghum and cork oak flours. The resulting pasta samples were characterized by their chemical composition, color attributes, functional properties, texture, microstructure, and antioxidant capacity. Semolina-based pasta showed higher protein content, while cork oak flour contributed significantly to lipid content, and sorghum flour was notably rich in fiber and minerals. Colorimetric analysis quantified visible differences in appearance, depending on the type of flour used. Functional assessment showed comparable water absorption indices across all samples; however, sorghum-enriched pasta exhibited significantly higher water solubility. Textural analysis indicated that sorghum reduced pasta adhesiveness and cohesiveness, whereas cork oak flour increased hardness, gumminess, and adhesiveness—likely due to its high fiber content, contributing to a stickier mouthfeel. Microstructural observations confirmed a denser and more compact matrix in pasta formulated with cork oak flour. Antioxidant analysis revealed that cork oak flour imparted the highest antioxidant potential, followed by sorghum and semolina. HPLC/ESI-TOF-MS profiling demonstrated a rich and diverse polyphenolic composition in the enriched samples. These formulations not only enhance the functional and nutritional profile of traditional pasta but also align with the increasing consumer demand for low-carbohydrate, fiber-rich foods. Full article

Plant-based yogurts are increasingly recognized as sustainable and health-conscious alternatives to dairy-based products, driven by environmental, ethical, and nutritional motivations. Pistachio milk, derived from an efficient and resilient crop, emerges as a promising raw material for yogurt production, offering unique sensory qualities and a dense nutritional profile. Rich in unsaturated fatty acids, bioactive compounds, and essential nutrients, pistachios are ideal for fermentation with lactic acid bacteria (LAB). In this study, a novel pistachio-based yogurt analog (PBYA) was developed using lactic acid fermentation, with a yogurt commercial starter, of pistachio milk. The production process was optimized to create an additive-free, clean-label formulation without the use of stabilizers or thickeners. The physicochemical, microbiological, and sensory properties of the PBYA were evaluated over refrigerated storage. The final product exhibited high levels of protein (5.6%), fat (5.4–6.8%), and total solids (20.5–21.4%), along with desirable texture and flavor characteristics. Notably, PBYA presented significantly higher concentrations of total free amino acids (754 mg/L) compared to commercial soy (557 mg/L) and cow’s milk yogurts (390 mg/L), particularly in essential amino acids such as lysine, methionine, and tryptophan. This enhanced free amino acid profile contributes to the product’s functional and nutritional value. Sensory analysis revealed good acceptance of the product, with improvements in viscosity and firmness over time, likely due to microbial exopolysaccharide production. Overall, the findings highlight the feasibility and commercial potential of PBYA as a clean-label, plant-based fermented product that meets current consumer demands for sustainability, nutrition, and sensory quality. Full article

Chili peppers, a staple spice in global cuisine, hold substantial economic value due to their diverse pungency levels and distinctive aromatic profiles. In addition to their sensory attributes, Capsicum fruits exhibit notable morphological diversity and potential health benefits. While contemporary Capsicum breeding efforts have focused on the yield, shelf life, and resistance to biotic and abiotic stresses, comparatively less emphasis has been placed on the fruit quality and flavor traits increasingly valued by consumers seeking novel flavors and functional foods. We evaluated seven underutilized Capsicum landraces collected from Peru, Myanmar, and Japan and conducted an integrative analysis of their morphological traits, nutritional composition, pungency, and volatile compounds. Our findings highlight C. chinense from Myanmar and Peru as a particularly diverse species, encompassing accessions with mild to very highly pungent, elevated antioxidant content, and significant contributions to fruity aromatic notes. These findings support the development of flavor-driven chili-pepper-based food products with enhanced nutritional value and tailored pungency. Our identification of beneficial alleles also offers opportunities for interspecific breeding to produce novel cultivars aligned with evolving consumer preferences, thereby supporting the commercialization of traditional varieties, conserving genetic resources, and expanding the market potential of new cultivars. Full article

Basil (Ocimum basilicum), a widely cultivated herb, thrives in controlled environment agriculture (CEA) systems where light spectra can be precisely manipulated to optimize growth, morphology, and chemical composition. This study examined the effects of supplemental blue (BL), green (GR), and far-red (FR) light on two basil cultivars, green Prospera and purple Amethyst, focusing on plant growth, photosynthetic efficiency, volatile compound profiles, and sensory attributes. The results showed that FR light significantly increased stem elongation and biomass accumulation, with stem height increasing by 66.3% in Prospera and 144.1% in Amethyst under FR light compared to white light, and fresh biomass increasing by 59.3% and 120.1%, respectively. However, FR light increased photosystem II (PSII) efficiency by 20.9% and 34.3% in Prospera and Amethyst, respectively, compared to high-intensity white light, indicating FR light’s impactful role on growth and photosynthetic performance. The volatile profiles were also significantly influenced by light treatments. FR light increased citral levels by 371.0% in Prospera, while allo-ocimene levels increased by 89.0% in Amethyst compared to the control. Sensory evaluations confirmed that basil grown under FR light had a stronger aromatic profile. In contrast, BL light reduced concentrations of certain volatiles, such as eugenol and linalool, leading to a milder aroma. These findings demonstrate that the light spectra can be strategically manipulated to optimize basil’s growth, morphology, and aromatic profile, aligning production with consumer preferences. Full article

Background: Colorectal cancer (CRC) is one of the most prevalent malignancies worldwide, particularly affecting the elderly. Tertiary prevention—focused on nutrition and lifestyle—may play an important role in improving treatment outcomes and quality of life. This exploratory study aimed to describe dietary and lifestyle behaviors among CRC patients, considering age, body mass index (BMI), and educational background as potential differentiating factors. Methods: A cross-sectional study was conducted among 202 CRC patients using a validated paper-based questionnaire. Sociodemographic data and health behaviors were analyzed using chi-square tests. Results: Age-related differences revealed that middle-aged patients consumed vegetables and legumes more frequently but also reported higher fast-food intake. Elderly individuals more often abstained from alcohol and tobacco. Overweight and obese participants were more likely to consume meat and sweets regularly and preferred frying over other cooking methods. Higher education was associated with lower rates of smoking and alcohol use. Conclusions: The findings suggest that dietary and lifestyle profiles among CRC patients may vary by age, BMI, and education. While causal relationships cannot be established, the results may help generate hypotheses for future research and support the development of individualized tertiary prevention strategies. Full article

Background: Saudi coffee, made from Khawlani beans, is known for its sweeter, less acidic flavor and rich content of bioactive compounds. However, traditional preparation methods are time consuming and inefficient in extracting these compounds, limiting their global appeal. This study introduces an ultrasonic-assisted nanoparticle preparation technique to enhance the extraction efficiency, chemical profile, and sensory quality of Saudi coffee. The method aims to overcome limitations of traditional grinding by reducing the particle size while preserving key bioactive compounds. Methods: Finely ground coffee was subjected to ultrasonic processing at optimized parameters 450 W (60% of 750 W output), with 10 min of pulsed sonication to produce nanoparticles. These were characterized using SEM, FT-IR, XRPD, and particle size analysis. Comparative chemical analysis (caffeine, total phenols) and sensory evaluation were conducted against regular Saudi coffee. Results: Ultrasonication reduced the particle size to ~101 nm, significantly enhancing caffeine (from 0.54 to 3.21 mg/g) and phenolic content (from 426.7 to 1825.3 µg GAE/g). Solubility also increased from 40.7% to 75.9%. Sensory tests showed an improved aroma, mouthfeel, and flavor. These improvements are attributed to an enhanced extraction and surface area at the nanoscale. Conclusion: Ultrasonic-assisted nanoparticle technology significantly improves the physicochemical and sensory properties of Saudi coffee. This approach offers a fast, scalable, and eco-friendly method for quality enhancement, positioning Saudi coffee for greater global competitiveness. Full article

The growing consumer awareness of functional foods has increased interest in fermented plant-based products with enhanced nutritional and health-promoting properties. This comprehensive narrative literature review examines the potential of diverse raw materials for tempeh production beyond traditional soybeans, analysing their nutritional composition, bioactive compounds, and functional properties. A structured literature search was conducted on peer-reviewed publications up to July 2025, focusing on tempeh fermentation technology, chemical composition, and bioactive compounds from various substrates using recognised analytical methods according to Association of Official Analytical Collaboration (AOAC) standards. The analysis of over 25 different substrates revealed significant opportunities for enhancing tempeh’s nutritional profile through alternative raw materials including legumes, cereals, algae, seeds, and agricultural by-products. Several substrates demonstrated superior nutritional characteristics compared with traditional soybean tempeh, notably tarwi (Lupinus mutabilis) with exceptional protein content ((32–53% dry matter (DM)) and mung bean (Vigna radiata) exhibiting remarkably high polyphenol concentrations (137.53 mg gallic acid equivalents (GAE)/g DM). Fermentation with Rhizopus oligosporus consistently achieved substantial reductions in anti-nutritional factors (64–67% decrease in trypsin inhibitors, up to 65% reduction in phytates) while maintaining consistent antioxidant activities (39–70% 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition) across most variants. The diversity of bioactive compounds across different substrates demonstrates potential for developing targeted functional foods with specific health-promoting properties, supporting sustainable food system development through protein source diversification. Full article

Introduction: Staphylococcus aureus is a high-priority foodborne pathogen contributing to several food poisoning outbreaks. Methicillin- and vancomycin-resistant S. aureus (MRSA and VRSA), pose significant public health concerns due to their potential for serious illness, antibiotic resistance, and transmission within both healthcare and community settings. These bacteria can cause numerous infections, ranging from skin and soft tissue infections to life-threatening conditions like bloodstream infections, pneumonia, and endocarditis. Although several publications are concerned with Staphylococcus aureus contamination in ready-to-eat (RTE) food products, little published data is available about its prevalence in pizza, which is widely distributed and consumed worldwide. Methods: The current study is intended to determine the prevalence, virulence genes, and antimicrobial resistance profiles of S. aureus in three hundred ready-to-eat pizza samples (100 each of meat, chicken, and canned tuna pizzas) collected from different restaurants in Mansoura City, Egypt. The typical colonies on Baird–Parker selective agar supplemented with egg yolk tellurite emulsion were counted and further confirmed based on Gram staining, coagulase testing, catalase testing, carbohydrate fermentation, and thermostable nuclease production. The genomic DNA of the confirmed coagulase-positive isolates was prepared and subjected to PCR analyses for detecting the nuc gene, mecA (methicillin resistance gene), and vancomycin resistance gene (vanA), as well as six selected S. aureus virulence genes: sea, seb, sec, sed, hla, and tsst. The antimicrobial resistance profile of the S. aureus isolates was determined against 16 antimicrobial agents belonging to six classes using the agar disc diffusion method according to the Clinical and Laboratory Standards Institute guidelines (CLSI), except for oxacillin and vancomycin, which were assessed using the MIC test. Results: The results revealed that 56% (56/100), 56% (56/100), and 40% (40/100) of chicken, meat, and canned tuna pizzas were positive for S. aureus, with an overall prevalence of 50.7% (152/300). All 560 isolates (100%) were verified as S. aureus based on molecular confirmation of the nuc gene. Interestingly, 48.6% (272/560) and 8.6% (48/560) of the isolates tested were identified as methicillin- and vancomycin-resistant S. aureus (MRSA and VRSA) through detection of mecA and vanA genes, respectively. Among the S. aureus isolates tested, the hla gene was detected in 87.1% (488/560), while the enterotoxin genes sea, seb, sec, and sed were identified in 50% (280/560), 78.6% (440/560), 9.8% (55/560), and 24.5% (137/560) of isolates, respectively. All recovered isolates (n = 560) were classified as multidrug-resistant and were resistant to penicillin, oxacillin, and ampicillin. Moreover, 77% (431/560), 24% (134/560), 8% (45/560), and 8.6% (48/560) of isolates were resistant to cefotaxime, ciprofloxacin, azithromycin, and vancomycin, respectively. Conclusions: The current study emphasizes that ready-to-eat pizza is highly contaminated with multidrug-resistant S. aureus, highlighting the urgent need for rationalizing antibiotic use in both veterinary and human medicine to prevent the transmission of resistant bacteria through the food chain. Additionally, strict adherence to good hygienic practices throughout all stages of the food chain is essential to minimize overall contamination and enhance food safety. Full article

Salmonella is a zoonotic foodborne pathogen that affects poultry health and reaches consumers through the food chain via contaminated products. A cross-sectional study was conducted to isolate and identify Salmonella and to detect antibiotic resistance genes in Salmonella isolates from retail meat shops in Chitwan, Nepal. The antimicrobial susceptibility test was carried out using the Kirby–Bauer disc diffusion method. Antibiotic resistance genes were detected by using multiplex polymerase chain reaction (PCR). A total of 216 samples, chicken meat (108) and water (108), were tested for the presence of Salmonella. Out of the 216 samples tested, 38 samples were positive, giving an overall prevalence of 17.59%. A higher prevalence of Salmonella was found in meat samples, 29.62% (32/108), compared with the water samples, 5.55% (6/108), which was statistically significant (p < 0.05). The antibiogram profile showed maximum resistance to doxycycline (88%), followed by tetracycline (86%), erythromycin (79%), ampicillin + sulbactam (76%), ceftriaxone (22%), levofloxacin (21%), gentamicin (18%), chloramphenicol (13%), and amikacin (15%). The prevalence of the tetB gene and ere(A) gene was 23.68% (9/38) and 18.42% (7/38), respectively, and the association was statistically non-significant (p > 0.05). However, mcr1, catA1, and blaTEM genes were not detected. The study recommends integrated surveillance encompassing human health, food safety, and animal health under the ‘One Health’ approach, highlighting the need for effective strategies involving poultry farms, retail meat shops, and consumers to minimize contamination and reduce the transmission of Salmonella along the food chain from primary production to consumption on a global scale. Full article