Search Results (199)

Yogurt represents a traditional fermented dairy product characteristic of the Balkan Peninsula and is widely consumed in the Republic of Bulgaria. The aim of the present study was to develop omega-3-enriched yogurt. Four yogurts were produced: one control sample and three experimental variants enriched with chia oil (0.63%), cod liver oil (1.55%), and algal oil (1.10%). Coriander essential oil (0.038%) was added to each oil formulation. The products were monitored on days 1 and 14 of storage. The oils were pre-encapsulated in alginate beads to limit oxidative processes and preserve sensory properties. Yogurt samples were evaluated for oxidative stability, fatty acid composition, microbiological parameters, physicochemical properties, textural and sensory characteristics. Titratable acidity, pH, water-holding capacity, antioxidant activity, and microbiological parameters were not significantly affected by the incorporation of encapsulated oils. In contrast, significant differences were observed in texture and sensory attributes among the enriched variants. The chia oil sample exhibited the highest oxidative stability, followed by the algal oil yogurt, whereas the lowest stability was observed in the cod liver oil variant; however, all products remained within acceptable oxidation limits up to day 14. Approximately 350 g, 260 g, and 120 g of yogurt enriched with chia, cod liver, and algal oil, respectively, were required to meet the recommended daily omega-3 intake. The developed products demonstrated potential as dairy foods enriched with omega-3 fatty acids, with improved nutritional value. Full article

Background: Metabolic syndrome is a disorder characterised by the concomitant presence of obesity, hyperglycaemia, hypertension, hyperlipidaemia, and insulin resistance. An increasing body of research indicates that chronic inflammation, accompanied by oxidative stress and angiogenesis, plays a key role in the pathogenesis of the metabolic syndrome. Spice herbs may exert a beneficial effect when consumed daily in generally accepted amounts (1–3 g), thus providing relatively small quantities of bioactive compounds with anti-inflammatory properties. Their potential arises from regular long-term use rather than from the amount of bioactive substances delivered in a single dose. Methods: In this narrative review, we analysed data from the international literature on the effects of spice herbs (coriander, sage, mint, basil, rosemary, oregano and thyme) consumption on inflammation associated with metabolic syndrome in women. Results: The available literature provides limited data on the impact of spice herbs in the context of anti-inflammatory effects. A total of 124 publications were analysed, including 72 original research studies (48 involving humans) and 52 review articles and meta-analyses. Among the research articles included in the review, only 20 addressed both inflammation and at least one of the seven selected herbs: five were human studies, six involved laboratory animals, and eight were conducted in vitro. Analysis of the results from human studies demonstrated anti-inflammatory effects (decreases in TNF-α, IL-1β, IL-6, TLR4, hs-CRP) at daily doses not exceeding 3 g of individual herbs or 6.6 g of an herbal mixture. The use of spice herbs as a nutritional strategy to prevent chronic inflammation is supported by a growing body of scientific evidence. It should be emphasised that these studies are concerned with dietary support and prevention rather than with treatments that substitute for standard medical therapy. Incorporating spice herbs into the daily diet may represent a simple and safe approach to increasing the intake of anti-inflammatory bioactive compounds. Conclusions: Future research should focus on the precise determination of optimal doses and combinations of spice herbs to maximise benefits while avoiding potential adverse effects resulting from excessive intake of certain compounds or inappropriate selection of spice herbs. Long-term studies conducted in larger populations of women with metabolic syndrome are required, as physiological differences, particularly those related to oestrogens, may result in sex-specific effects. This review provides up-to-date information for further basic and clinical research on herbal medicine in metabolic syndrome. Full article

Persicaria odorata is a medicinal plant recognized for its diverse biological activities. This study investigated the phytochemical profile, antioxidant and antibacterial activities of P. odorata ethanolic leaf extract (POE), as well as its effects on growth performance, disease resistance, and gene expression in Labeo chrysophekadion (Bleeker, 1849) over 150 days. Qualitative screening of POE confirmed the presence of phenolics and flavonoids associated with antioxidant and antibacterial properties. Quantitative analysis determined total phenolic and flavonoid contents in POE, and HPLC confirmed the presence of quercetin and catechin. The extract exhibited notable antioxidant capacity and antibacterial activity against selected pathogens. Dietary supplementation with POE at different inclusion levels resulted in numerically higher growth indices than the control, although differences were not statistically significant (p > 0.05). Fish fed 0.50 and 0.75 g/kg POE showed reduced cumulative mortality compared with the control and 0.25 g/kg group (p < 0.05). POE supplementation also upregulated IL-1β and IGF-1 expression, suggesting enhanced immune responses and growth regulation. Overall, POE shows potential as a natural feed additive to support fish health and disease resistance in aquaculture. Full article

This study evaluated protein hydrolysates from fish collagen (Col) and sheep keratin (Ker) as potential biostimulants in the hydro-priming of coriander (Coriandrum sativum L.) seeds. Seeds treated with low, non-nutritional doses of Col (0.5%) and Ker (1%) were compared with non-primed (C) and water-primed (H) controls under optimal conditions and after high-temperature stress (35 °C, 9 days). After stress removal, H-Col and H-Ker seeds achieved ~90% germination, whereas H and C reached 78% and 60%, respectively, confirming improved seed quality and post-stress recovery. Seedlings from Col- and Ker-treated seeds showed enhanced growth, higher biomass, and increased chlorophyll and precursor content. High-temperature stress also acted as a priming factor, modifying elemental profiles and stimulating carotenoid antioxidant synthesis. ATR–FTIR analyses indicated changes in cell wall composition and protein structure, particularly in the H-Ker variant. The results demonstrate that collagen and keratin hydrolysates, as industrial by-products, possess strong phytobiostimulatory potential and can be applied in sustainable strategies to improve seed quality and plant stress resilience. Full article

Ultraviolet (UV) exposure accelerates skin aging by inducing oxidative stress, extracellular matrix (ECM) degradation, and epidermal barrier dysfunction. This study investigated the protective effects of Brazilian pepper tree (SB), neem (SD), and Vietnamese coriander (PP) leaf extracts obtained by supercritical fluid extraction (SFE) using CO₂ with ethanol as a co-solvent against radiation-induced cellular damage. Among these, SB yielded the greatest amount of extract and exhibited the highest levels of phenolic and flavonoid constituents, including naringin, epicatechin gallate, and rosmarinic acid. These compounds, identified through HPLC profiling, were associated with strong inhibition of collagenase, elastase, and hyaluronidase, and exhibited potent antioxidant activity in the DPPH assay. Under UVC-induced oxidative stress in HaCaT keratinocytes, SB markedly enhanced the mRNA expression of key genes involved in ECM integrity (COL1A1, 3.04 ± 0.15-fold), epidermal barrier and hydration (FLG, 4.66 ± 0.17-fold; HAS1, 1.90 ± 0.14-fold), and cellular defense mechanisms (SIRT1, 3.83 ± 0.54-fold), demonstrating superior efficacy to reference antioxidants (EGCG and ascorbic acid) in upregulating key barrier genes like FLG. Overall, the findings highlight SB as the extract with the most comprehensive photoprotective properties and support the use of SFE-derived botanical extracts as promising agents for natural and photoprotective skincare applications. Full article

This study provides a comprehensive economic valuation of ecosystem services and environmental impacts across four major agroecosystems—wheat, barley, sugar beet, and coriander—under intensive management in the semi-arid Nahavand County, Iran. Soil properties, ecosystem service provision, and environmental disservices such as greenhouse gas emissions, soil erosion, and nutrient leaching were systematically assessed using field surveys, farmer questionnaires, and established ecological models. Coriander exhibited the highest net ecosystem service value, ranging from $115,840 to $154,750 ha⁻¹, driven by superior provisioning services (39.77% of total value) and the lowest environmental costs. In contrast, sugar beet presented the greatest ecological burden, with environmental costs exceeding $22,000 ha⁻¹, leading to the lowest net benefits ($51,940–$79,300 ha⁻¹). Nonlinear Gaussian regression models demonstrated strong predictive capacity (R = 0.91 to 0.99) for marketable value based on yield metrics, highlighting the importance of biomass productivity in economic valuation. These findings underscore the multifunctionality of coriander and emphasize the pivotal role of crop selection in optimizing agroecosystem sustainability, balancing food security, ecosystem health, and environmental conservation in semi-arid agricultural landscapes. Full article

Antibiotic-resistant, biofilm-forming Escherichia coli may constitute a reservoir of antibiotic resistance and other determinants that can be transmitted to pathogenic bacteria for animals and humans. Therefore, it is crucial to reduce the incidence of these types of E. coli. The aim of this study was to determine whether essential oils from oregano, thyme, sage, and coriander, as well as the postbiotic substance PS412, can inhibit virulence factor genes possessing pig-derived E. coli. It aimed to find a new tool for the prevention and/or elimination of virulent E. coli. Altogether, 16 pig-derived E. coli from a pig farm in the region of Vojvodina (Serbia) were taxonomically identified using MALDI-TOF mass spectrometry; 14 strains (87.5%) with secure genus identification/probable species identification and 2 with highly probable genus identification. The fimA gene was detected in 62.5% of E. coli strains, and the crl gene in 87.5% of the strains. Ec3419/2 contained five analyzed genes. Five E. coli were found to form biofilm, as indicated by their growth on Congo red agar. The strains were mostly multi-resistant to antibiotics. Each E. coli strain produced the damaging enzyme, such as β-glucuronidase and/or α-chymotrypsin. However, they were susceptible to herbal essential oils (HEOs) with average inhibitory zones from 15 to 27 mm in diameter. They were also (6) susceptible to the PS412 (activity to 6400 AU/mL). The results contribute to the practical effectiveness of postbiotic substances, HEOs, and their combination as a novel approach to combating the virulence factors of E. coli. This insight also contributes to the strategy behind the One Health Concept. Full article

The research aimed to evaluate the effect of high monounsaturated cold-pressed oil addition on the inhibition of refined rapeseed oil degradation during heating at frying temperature. Cold-pressed rapeseed, coriander seed, and apricot kernel oils were added in amounts of 5 and 25%. Refined rapeseed oil without additives and refined rapeseed oil supplemented with tert-butylhydroquinone (TBHQ) were negative and positive control samples, respectively. Blends were heated in a thin layer at 170 and 200 °C. Considering the increase in total polar compounds (TPCs) and oxidized triacylglycerol monomer (oxTAG) content, natural additives demonstrated protective properties and were more effective than the TBHQ additive, especially at 200 °C. The lowest increases in TPC and oxTAG were found in AO5% at 170 °C (10.17% and 1.40 mg/g oil, respectively) and in AO25% at 200 °C (5.71% and 47.53 mg/g oil, respectively). The presence of triacylglycerol (TAG) dimers was found only in samples heated at 200 °C, and the lowest was in the sample with 25% coriander oil. It can be concluded that the addition of cold-pressed oils limited the TAG oxidation process. The addition of 25% coriander oil was effective in inhibiting the TAG polymerization process, and it may be a powerful alternative to synthetic antioxidants in improving stabilization of frying oils. Full article

Campylobacter jejuni is an important foodborne pathogen. To prevent human infections, special attention should be paid to prevention. Recently, methods involving essential oils have been considered as a means of reducing the number of contaminants in and on foods. This review summarizes the results of studies in which essential oils (EOs) with anti-campylobacter effects were tested. The most widely studied EOs were clove (28%), oregano (24%), thyme (22%), rosemary (8%), lavender (7%), sage (7%), and tea tree (4%), with other EOs studied to a lesser extent. The anti-Campylobacter efficacies of these EOs were demonstrated in vitro using a broad repertoire of methods, such as minimal inhibitory and bactericidal concentrations, agar diffusion, time-kill assays, adhesion and biofilm inhibitory assays, two-dimensional polyacrylamide gel electrophoresis, quantitative reverse-transcription PCR, and liquid chromatography–mass spectrometry. Recent studies have also focused on the practical application of such EOs, with experiments performed on different food matrices, typically chicken, duck, and beef. The most frequent treatment methods were mixing, dipping, and short-time freezing, either in packed or unpacked forms, and storage at different temperatures (typically 4 °C), although experiments were also performed at 25 °C, 32 °C, and 42 °C using different EO concentrations. In summary, these experiments revealed the anti-Campylobacter effects of thyme, cinnamon, coriander, lime, oregano, chrysanthemum, and basil. Full article

Although herbs can contain several secondary metabolites potentially harmful to insects, dried herbs, like all stored foods, can be damaged by various insect pests. These pests have the potential to diminish both the quantity and the quality of food, and the consequences of infestation often only become noticeable once the pest has already become established. This study investigates the ability of two Lepidoptera pests, one polyphagous, Plodia interpunctella, and one selective, Idaea inquinata, to complete the postembryonic development on eleven dried herbs commonly used in cooking: dill (Anethum graveolens L.), basil (Ocimum basilicum L.), chervil (Anthriscus cerefolium (L.) Hoffm.), coriander (Coriandrum sativum L.), tarragon (Artemisia dracunculus L.), chives (Allium schoenoprasum L.), oregano (Origanum vulgare L.), parsley (Petroselinum crispum (Mill.) Fuss), sage (Salvia officinalis L.), savory (Satureja hortensis L.), and thyme (Thymus vulgaris L.). The results show that tarragon, sage, savory, oregano and thyme did not allow growth of either species, suggesting the presence of chemical compounds that limit larval growth or survival. In addition, the time required for both species to complete development was longer than that obtained on a standard diet, suggesting that the nutritional requirements and water content of the herbs are not as optimal as those of the standard diet. To conclude, I. inquinata could develop on basil, chervil, chives, coriander, dill, and parsley, while P. interpunctella could develop only on chervil, chives, coriander, and dill. Full article

Strategies to suppress methanogenesis must preserve the functional integrity of the rumen microbial ecosystem. Essential oils (EOs) have emerged as promising modulators of rumen microbial function, though their responses vary widely with chemical structure and inclusion level. This study evaluated the efficacy of selected EOs using detailed in vitro fermentation assays. Nine EOs—cinnamon, lavender, garlic (GAR), lemongrass (LEG), peppermint (PPM), eucalyptus, coriander, oregano, and ginger (GIN)—were evaluated for their effects on rumen fermentation and methane (CH₄) production using a 24 h in vitro batch culture system. Eight EOs were tested at two doses (Low and High) specific to each EO, while GIN was evaluated at a single dose. All treatments were incubated in a rumen fluid–buffer mix (1:1 for fermentation parameters and 1:4 for gas and CH₄ measurements) with a 55:45 forage-to-concentrate substrate (pH 6.9). Overall treatment effects were significant for all measured fermentation parameters (p < 0.01). Most treatments reduced total gas production, CH₄ emissions, and CH₄/total gas ratios compared with the control (p < 0.05), although several responses were dose-dependent or directly divergent. Essential oils showed clear, composition-dependent responses: non-terpenoid EOs produced the strongest but also the most variable antimethanogenic effects, with GAR, particularly at the lower dose, consistently achieving the greatest CH₄ inhibition while maintaining a favorable fermentation pattern. Conversely, terpenoid-based EOs induced moderate, dose-responsive CH₄ reductions with minimal effects on overall fermentation. At the higher dose, PPM suppressed CH₄ without altering major volatile fatty acid (VFA) patterns aside from increases in valerate and branched-chain VFA, whereas LEG reduced CH₄ only when accompanied by marked fermentation depression. Monensin validated its role as an effective positive control. Overall, GAR, characterized by sulfur-based bioactives, emerged as the most effective candidate for CH₄ mitigation under the tested in vitro conditions, highlighting the importance of chemical composition and inclusion level in determining efficacy and reinforcing the need for in vivo validation. Full article

This study develops a comprehensive workflow integrating Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS) with advanced supervised machine learning to authenticate the botanical origin of honeys from five distinct floral sources—coriander, orange blossom, astragalus, rosemary, and chehelgiah. While HS-SPME-GC-MS combined with traditional chemometrics (e.g., PCA, LDA, OPLS-DA) is well-established for honey discrimination, the application and direct comparison of Random Forest (RF), eXtreme Gradient Boosting (XGBoost), and Neural Network (NN) models represent a significant advancement in multiclass prediction accuracy and model robustness. A total of 57 honey samples were analyzed to generate detailed volatile organic compound (VOC) profiles. Key chemotaxonomic markers were identified: anethole in coriander and chehelgiah, thymoquinone in astragalus, p-menth-8-en-1-ol in orange blossom, and dill ester (3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran) in rosemary. Principal component analysis (PCA) revealed clear separation across botanical classes (PC1: 49.8%; PC2: 22.6%). Three classification models—RF, XGBoost, and NN—were trained on standardized, stratified data. The NN model achieved the highest accuracy (90.32%), followed by XGBoost (86.69%) and RF (83.47%), with superior per-class F1-scores and near-perfect specificity (>0.95). Confusion matrices confirmed minimal misclassification, particularly in the NN model. This work establishes HS-SPME-GC-MS coupled with deep learning as a rapid, sensitive, and reliable tool for multiclass honey botanical authentication, offering strong potential for real-time quality control, fraud detection, and premium market certification. Full article

This study investigated the effects of various concentrations of coriander seed powder (CSP) (0.1%, 0.3%, and 0.5%) on the fermentation performance, whey precipitation rate, texture, rheological properties, microstructure, and sensory characteristics of spoonable yoghurt stored at 4 °C for 21 days. The aim was to evaluate the impact of CSP on spoonable yoghurt quality and its health-promoting properties. The results revealed that the addition of CSP led to a significant decrease in pH and an increase in titratable acidity. Furthermore, the whey precipitation rate in the CSP-enriched yogurt sample was clearly lower than that of the control group (p < 0.05). The syneresis of the yogurt sample with 0.3% CSP decreased by 21.14 on the 21st day, compared to the control group (49.64%) (p < 0.05). This was accompanied by a reduction in apparent viscosity and an increase in the viscoelastic modulus. Meanwhile, the texture of the yogurt sample remains more stable, with the best sensory acceptance in the yogurt sample containing 0.3% CSP. As the concentration of coriander seed powder level increased, antioxidant activity, digestibility, and small molecule phenolic level of the yogurt samples obviously improved (p < 0.05). Yogurt with 0.3% CSP still showed significantly enhanced antioxidant capacity during the 21-day storage period. The DPPH-radical scavenging rate increased by 5.22% compared to the control group (p < 0.05). Similarly, the ABTS+ clearance activity increased by 12.52% (47.06% compared to 34.54% in the control group, p < 0.05). In the 0.3% CSP yogurt group, the total phenolic content reached 5.33 mg GAE/100 g, an increase of 1.85 compared to the control sample (3.48 mg GAE/100 g) (p < 0.05). The in vitro protein digestibility of the yogurt samples containing 0.3% CSP clearly increased by 12.65% (p < 0.05). In summary, the yogurt sample supplemented with 0.3% CSP demonstrated optimal sensory quality characteristics. Coriander seed powder may be used as a beneficial ingredient containing rich active substances to enhance the quality of spoonable yoghurt products. Full article

Skin is constantly exposed to UV radiation. While topical sunscreens are the main preventative measure, oral photoprotective agents are emerging as promising systemic adjuncts, offering uniform, continuous protection. This study presents the results of two clinical trials designed to evaluate the efficacy of supplementation with a standardized coriander (Coriandrum sativum L.) seed oil (CSO) in mitigating UV-induced skin damage, in comparison with a placebo. The first trial investigated the effects of CSO supplementation on women with reactive skin, assessing UVA+B-induced skin erythema and tumor necrosis factor-alpha (TNF-α) release. The second trial included women of all skin types and, in addition to the outcomes mentioned above, examined UVA-induced lipoperoxidation. Measurements were taken before and after 56 days of supplementation. CSO supplementation led to a significant reduction in UV-induced skin erythema and associated TNF-α levels in both cohorts, with decreases of 11.8% and 24.1% in the reactive skin group and 18.1% and 18.7% in the cohort with all skin types, respectively. In women of all skin types, UV-induced skin lipoperoxidation was reduced by 31.9% at 4 h and by 69.9% at 24 h post-exposure. To the best of our knowledge, this is the first study reporting the photoprotective efficacy of CSO. This finding is attributed to CSO’s high petroselinic acid content and its known anti-inflammatory properties. Full article

Malassezia pachydermatis, an important opportunistic secondary pathogen, is often associated with atopic dermatitis or otitis externa in dogs. Recent studies indicate an increase in resistance of this yeast to commonly used antifungal agents. Therefore, the search for new antifungal agents is a challenge. In the present study, the susceptibility of M. pachydermatis strains to 10 plant essential oils—EOs (bergamot, grapefruit, coriander, hyssop, lavender, tea tree, nutmeg, oregano, rosemary, and Spanish sage) was determined using the broth microdilution method. All 15 clinical strains tested were susceptible to coriander (100%). A good antifungal activity was shown for EO from nutmeg (93.33%), bergamot (86.66), Spanish sage and hyssop (73.33%) and rosemary (66.67%). Lower antifungal efficacy was identified in EOs from grapefruit, lavender, tea tree and oregano (53.33%). The obtained results indicate promising prospects for the clinical use of essential oils in the treatment of M. pachydermatis infections. Full article