Search Results (77)

Gluten-free (GF) products developed for individuals with celiac disease and gluten sensitivity often suffer from low protein and mineral content. Fish proteins offer a promising solution to address these deficiencies; however, the characteristic “fishy odor” and related technological challenges limit consumer acceptance. This study aimed to develop an innovative GF pasta with improved nutritional density and acceptable sensory quality by incorporating deodorized and lyophilized trout powder. GF pasta formulations were prepared using buckwheat flour, xanthan gum, and 5% or 10% odorless trout powder. Vinegar pretreatment was applied to reduce fish odor, while lyophilization was chosen to minimize nutrient losses. The samples were analyzed for nutritional composition, techno-functional properties, in vitro digestibility, and sensory attributes. Results showed that trout powder significantly increased protein and ash content compared to the control (p < 0.05). A slight darkening was observed in color analysis due to fish pigments and buckwheat phenolics, but overall visual stability remained high. In vitro digestibility revealed enhanced protein digestibility (p < 0.05) and a slight reduction in starch digestibility. Sensory evaluation demonstrated that odor scores (8) at 10% trout inclusion remained close to the control, reversing the commonly reported decline in acceptance with increasing fish content. These findings indicate that combining vinegar pretreatment with lyophilization enables the incorporation of fish proteins into GF pasta without sensory disadvantages, while simultaneously improving nutritional quality. 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

Cosmetic wipes are made for multiple functions, baby care, hand washing, feminine and personal cleansing, removing makeup, and applying products such as deodorants and sunless tanners among other uses. Despite the presence of preservatives, cosmetic wipes can become contaminated during processing steps and usage, which may lead to skin infections and other health issues for consumers. No validated method exists for the microbiological testing of cosmetic wipes. The goal of this study was to develop and validate a specific sample preparation method for the quantitative detection of microorganisms in cosmetic wipes for inclusion in the FDA Biological Analytical Manual (BAM). Ten wipe types differing in their composition and preservative combinations were inoculated with Bacillus cereus spore suspensions at three concentration levels and aged for 14 days. Three extraction methods were compared: mBAM1g (reference method using 1 g samples), mBAMww (whole wipe method based on BAM Chapter 23), and ISOww (whole wipe method based on ISO method without Tween 80). For commercial wipes, mBAMww and ISOww, using whole wipes, performed similarly (p ≥ 0.05) or significantly better (p < 0.05) than mBAM1g. For laboratory-made wipes, 1 g samples showed higher recovery rates than whole wipes, likely due to cell loss during aging. Inoculation method and preservatives affect microbial distribution, survival, and recovery rates. T80 may have a positive effect on the recovery of B. cereus from wipes. This study recommends mBAMww for the microbiological analysis of cosmetic wipes. Full article

Background: Aromatic plants like peppermint (Mentha x piperita, Lamiaceae) have a long tradition of use. Most of the plant material is used to produce herbal drugs and for the isolation of essential oils. However, since essential oils are present in very small amounts, the largest proportion of plants remains unused. Objectives: The aims of this study were the analysis of chemical, biochemical, antimicrobial, and pharmacological properties of peppermint waste material extracts (derived from stems, post-distillation waste, and deodorized leaves) in comparison with the officially prepared extract. Results: The obtained results revealed that the investigated peppermint waste extracts (PWEs) are a rich source of phenolic compounds, where rosmarinic acid was determined as the dominant one (7.05–21.19 mg/g d.e.). Antioxidant potential and hepatoprotective effect of PWE were comparable with the official extract, where the most active ones were those prepared by treating the deodorized leaves with both 45% and 75% ethanol. In addition, PWE exhibited notable antimicrobial and anticholinesterase activity. Results of pharmacological studies on experimental animals showed that peppermint extracts (official and those made from deodorized leaves) did not interfere with the effect of the tested drugs, midazolam and fluoxetine. The examined extracts neither exerted an influence on motor coordination nor acted as antidepressants. Results of the elevated plus maze test indicated that PWE affected the activity of the central nervous system. Conclusions: PWEs represent a significant source of phenolic compounds, especially rosmarinic acid, and they can be used in the pharmaceutical industry to produce various herbal products and in the food industry as natural additives. Full article

Spirulina extract holds significant promise for food applications, but its characteristic odor limits consumer acceptance. This study evaluated ozone (5, 10, and 25 ppm) and activated carbon (AC; 10, 30, and 50% w/v) treatments for their effects on selected volatile organic compounds (VOCs) in spirulina aqueous extracts, as well as on protein content, bioactive compounds, and antioxidant activities. Neither treatment adversely affected protein content. Ozone treatments significantly increased total phycobiliprotein content (172.5–181.1 mg/g; p < 0.05), whereas AC treatments significantly reduced it (138.5–159.0 mg/g; p < 0.05). Both treatments decreased chlorophyll (13.9–30.6%) and carotenoid (44.6–72.3%) levels, while DPPH and ABTS antioxidant activities varied according to treatment and concentration. AC treatments were more effective than ozone in reducing total VOCs (74.1–79.9% vs. 30.3–55.5% reduction), but 25 ppm ozone achieved the most favorable sensory profile as assessed by trained panelists. Treatments with 25 ppm ozone and 10% AC provided the best compromise between deodorization and retention of bioactive compounds. These findings indicate that both ozone and AC treatments can substantially reduce the undesirable odor of spirulina extracts, thereby improving their sensory quality and application potential in odor-sensitive food and functional products. Full article

The incorporation of Arthrospira platensis into dairy products offers health benefits but is limited by its undesirable aroma and flavor. This study evaluated three deodorization strategies—adsorption by activated carbon, extraction with ethanol, and fermentation with Saccharomyces cerevisiae—to improve the sensory profile of A. platensis and enhance its acceptability in yogurt. Deodorized powders were characterized for proximal and volatile composition and used to formulate yogurts at five concentrations (0.5–2.5% w/v). Texture, aroma volatile profile, and sensory attributes were assessed after yogurt production, while shelf-life quality attributes were monitored over 29 days of refrigerated storage. Yogurts containing fermented A. platensis showed higher sensory scores (>8.7/10), the greatest purchase intent (>71.4%), and improved texture, remaining acceptable at an addition level of 2.5%. In contrast, yogurts with untreated or carbon-activated treated A. platensis were only acceptable at low addition levels (≤0.5%) due to off-flavors and textural issues. Ethanol effectively reduced aldehydes and ketones (such as Safranal and β-Ionone), while fermentation eliminated pyrazines and generated desirable alcohols and acids (such as 1-Pentanol and Butanoic acid). These findings highlight fermentation as a promising strategy to deodorize A. platensis and improve its integration into dairy matrices, enabling the development of functional yogurts with enhanced sensory quality and nutritionally relevant microalgae content. Full article

The giant squid, despite its abundance as a resource, is underutilized for surimi production due to its distinctive odor and poor gel-forming ability. While soaking (e.g., in sodium citrate) can alleviate the odor, its impact on the gel properties remains unclear. This study employed a comparative approach using pork, a benchmark for high-quality gels, to critically evaluate the gel properties of deodorized giant squid. The rheological, textural, and microstructural properties, as well as the water-holding capacity and water distribution, of squid (after sodium citrate soaking) and pork gels were compared. The results demonstrated that the squid gels exhibited a significantly lower storage modulus and higher tan δ value than pork gels, indicating inferior rheological properties. After cooking, the squid gel exhibited a bent shape and markedly lower hardness (approximately 259.78 g) and chewiness (approximately 226.09 g) compared to the pork gels (approximately 3305.92 g and 2781.27 g, respectively). Microstructurally, the squid gels presented a coarse, porous, and discontinuous network with larger pores, contrasting sharply with the fine, dense, and uniform matrix of the pork gels. Correspondingly, the squid gels had inferior water-holding capacity and a higher proportion of free water. This comparison demonstrates that the gel from sodium citrate-soaked giant squid is weak. More importantly, it provides mechanistic insights by highlighting the specific structural and hydration deficiencies responsible for its poor performance. The findings underscore that targeted strategies to modify the protein network are necessary for the effective utilization of giant squid in surimi production. Full article

The cosmetic industry is constantly evolving to create new formulations that offer controlled and specific release of active ingredients, as well as greater penetration, duration and stability of the resulting products. To fulfil all these objectives, the use of cyclodextrins in different cosmetic formulations is being considered. CDs are cyclic oligosaccharides with a hydrophilic outer surface and an inner cavity able to encapsulate hydrophobic molecules. This property can be used to form complexes with hydrophobic molecules and solubilise them in aqueous matrices, such as creams or gels. This review analyses the main advantages that these agents provide in cosmetic products, such as protection, administration and controlled release of bioactive ingredients, improved water solubility, reduced fragrance volatility, masking off unpleasant odours, modification of the physicochemical properties of formulations or prevention of ingredient side effects, among others. Formulations of lotions, sunscreens, deodorants, gels or perfumes containing CDs are already on the market, and new ones are being developed. Moreover, the regulations concerning their use, the types of cyclodextrins allowed and the mechanism required to produce CD-guest inclusion complexes are reviewed. Likewise, the use of CDs alone or encapsulating other compounds makes them an extremely versatile nanomaterial for dermofacial and cosmetic formulations. Full article

The enzymatic production of fatty acid ethyl esters (FAEEs) and xylose fatty acid esters (XFAEs) from soybean oil deodorizer distillate (SODD) was investigated using a hydroesterification strategy. SODD was enzymatically hydrolyzed, and the glycerol-free fraction was esterified with either xylose or ethanol. Free lipase from Pseudomonas fluorescens (PFL) yielded 84 wt% of free fatty acids (FFAs) production (with approximately 15% FFAs remaining as glycerides) after 48 h, using a SODD-to-water mass ratio of 1:4 and an enzyme loading of 5 wt% (based on oil mass). In the synthesis of FAEEs, free Eversa Transform converted approximately 82% of the FFAs into FAEEs after 48 h, using an ethanol-to-FFA molar ratio of 3.64:1 and an enzyme loading of 8.36% (w/v). For the synthesis of XFAEs, commercially immobilized lipases from Thermomyces lanuginosus (TLL-T2-150) and Pseudomonas fluorescens (IMMAPF-T2-150) were employed. These commercial lipase preparations are available in their immobilized form on Immobead T2-150. TLL-T2-150 resulted in a lower degree of xylose ester formation (80.20%) compared to IMMAPF-T2-150 (89.20%) after 24 h, using an FFA-to-xylose molar ratio of 5 in ethyl-methyl-ketone (xylose concentration of 7 mmol L⁻¹) and an enzyme loading of 0.5% (w/v). However, TLL-T2-150 consumed more FFAs, suggesting a higher degree of xylose esterification. The final reaction mixture containing XFAEs obtained with this biocatalyst exhibited suitable emulsifying properties. A Life Cycle Assessment (LCA) revealed that the enzymatic hydroesterification process offers a sustainable route for FAEEs and XFAEs production, with configurations using free PFL in hydrolysis and IMMAPF-T2-150 in esterification showing the lowest environmental impacts due to higher catalytic efficiency. The findings point to a clear environmental edge in using SODD for ester production, offering a cleaner alternative to standard methods and making better use of a renewable resource. Full article

Nowadays deodorants and antiperspirants play an important role in maintaining daily hygiene, exerting a substantial influence on both physical comfort and social functioning. Consequently, they can be regarded as a pivotal component of contemporary personal hygiene programs. The aim of this study was to undertake a comparative analysis of the elemental composition of diverse samples (72) of various roll-on deodorants and antiperspirants, sticks, and solid natural potassium–aluminium alums. These analyses were performed using ICP-OES and SEM-EDS techniques. The obtained results were then subjected to statistical and chemometric analysis. Studies demonstrated that Al and Zr were the most significant elements in the tested samples. Aluminium, a prevalent component in antiperspirants, was quantified in concentrations ranging from 0.9% to 4.4%, and in potassium–aluminium alums up to 4.7%. Aluminium and zirconium compounds were found to be the predominant elements in stick antiperspirants, with zirconium levels reaching up to 3%. The presence of lead was quantified in 35 of the 72 samples, with 19 samples exhibiting concentrations exceeding 1 mg/L. The highest lead level, reaching 15.90 mg/L, was found in potassium–aluminium alum. Furthermore, SEM-EDS analysis was conducted to verify the elemental composition, to provide data on additional ingredients, and to partially verify the information contained on the product labels. Full article

This study established a biological fermentation process using Saccharomyces cerevisiae and Lactobacillus plantarum to deodorize squid cartilage homogenate. The optimal fermentation conditions for S. cerevisiae were determined as follows: fermentation time 105 min, temperature 34 °C, and inoculum size 0.85%. For L. plantarum, the optimum conditions were 79 min, 34.5 °C, and 4.5% inoculum. Based on electronic nose and HS-SPME-GC-MS analyses, S. cerevisiae outperformed L. plantarum in eliminating key offensive odor compounds, especially sulfur-containing compounds and aldehydes, while promoting the formation of pleasant aroma compounds such as esters and ketones (e.g., carvone and δ-pentenol). Mechanistic insights suggest that the enhanced deodorization efficiency of S. cerevisiae may be attributed to its multi-pathway synergistic metabolism, involving enzymes like dioxygenases and sulfide oxidases that facilitate the conversion of malodorous substances into odorless or pleasantly aromatic compounds. These findings provide a valuable theoretical and practical foundation for the high-value utilization of squid processing by-products and propose a promising bio-deodorization strategy for aquatic products. Full article

Odors from pet cats can negatively affect the quality of life of cat owners. The diverse bioactive compounds in plant extracts make them a promising candidate for effective odor reduction. This study evaluated twelve plant extracts for deodorizing efficacy via in vitro fermentation tests. Rosemary extract and licorice extract exhibited better deodorizing effects, with fractions of rosemary extract below 100 Da demonstrating the most effective deodorizing performance. Based on these findings, subsequent feeding trials were conducted using rosemary extract and its fractions below 100 Da. In the feeding trial, adult British Shorthair cats were divided into three groups (Control Check, RE, and RE100) and housed in a controlled-environment respiration chamber for 30 days. Measurements included odor emissions, fecal and blood physicochemical parameters, immune parameters, microbiota composition based on 16S rRNA sequencing, and metabolome analysis. The results of the feeding trial indicated that rosemary extract significantly reduced ammonia and hydrogen sulfide emissions (46.84%, 41.64%), while fractions below 100 Da of rosemary extract achieved even greater reductions (55.62%, 53.87%). Rosemary extract regulated the intestinal microbial community, significantly increasing the relative abundance of the intestinal probiotic Bifidobacterium (p < 0.05) and reducing the population of sulfate-reducing bacteria (p < 0.05). It also significantly reduced urease and uricase activities (p < 0.05) to reduce ammonia production and inhibited the degradation of sulfur-containing proteins and sulfate reduction to reduce hydrogen sulfide emissions. Furthermore, rosemary extract significantly enhanced the immune function of British Shorthair cats (p < 0.05). This study suggests that rosemary extract, particularly its fractions below 100 Da, is a highly promising pet deodorizer. Full article

Garlic is a spice widely used worldwide, but ingestion of garlic can cause unpleasant breath odor that can be offensive in interpersonal interactions. Among several sulfur-containing components of garlic, allyl methyl sulfide is considered the primary causative agent of unpleasant garlic breath and body odor. We discovered that hop cone powder exhibits potent deodorizing activity against allyl methyl sulfide. Oxidation products of the hop bitter acids humulinone and hulupone were detected in a partially purified sample of hop cone powder. Oxidation products of the α-acids cohumulinone and n-humulinone showed approximately 10- and 15-fold stronger deodorizing activity than the parent α-acids, respectively. The deodorizing activity of oxidation products of β-acids was comparable to that of n-humulinone. It is presumed that the oxidation products of hop powder play an important role in the strong deodorizing activity of hop cone powder against allyl methyl sulfide. Full article

Marine microbial-derived docosahexaenoic acid (DHA) has garnered significant attention as a sustainable and health-promoting alternative to fish oil-derived DHA. However, its industrial production from marine heterotrophic microorganisms faces challenges related to high costs and suboptimal oil quality, which hinder its broader application. This review focuses on recent strategies aimed at achieving low-cost and high-quality marine microbial DHA production, emphasizing heterotrophic systems that dominate commercial supply. Key aspects include: Fermentation optimization using waste-derived feedstocks and bioprocess engineering to enhance DHA yields; Critical refining techniques—including degumming, neutralization, decolorization, and deodorization—are analyzed for improving DHA oil purity and quality, with emphasis on process optimization to adapt to the unique biochemical properties of microbial-derived oils. Additionally, strategies for oxidative stabilization, such as antioxidant protection, are discussed to extend the shelf life and preserve the nutritional value of marine microbial DHA oil. By integrating techno-economic and biochemical perspectives, this work outlines a holistic framework to guide the industrial optimization of marine microbial-sourced DHA oil production, addressing cost and quality challenges to facilitate its large-scale application as functional foods and nutraceuticals, thereby reducing reliance on marine resources and advancing sustainable omega-3 production. Full article

The widespread use of disposable masks during the COVID-19 pandemic has led to a sharp increase in plastic waste, mainly due to the non-biodegradable polypropylene materials used in conventional mask production. This study aimed to develop an eco-friendly Korean filter-certified health mask using biodegradable polylactic acid fibers and natural materials. The traditional synthetic components of the outer, filter, and inner layers of the mask were replaced with sustainable alternatives. In addition, antibacterial and deodorizing properties were enhanced using jade-based coatings. Performance tests confirmed the filtration efficiency and breathability of the mask. The mask achieved over 70% biodegradability and decomposed within 45 days in composting environments, leading to a lower environmental impact than conventional masks. In addition, wearability assessments indicated significantly improved comfort, particularly in terms of breathability and hygiene. This study highlights the potential of sustainable mask production and its role in addressing plastic waste. This study presents a sustainable alternative to maximize the biodegradability of mask materials, thereby reducing carbon emissions and landfill burdens after disposal. This work reflects the social responsibility towards environmental issues through the use of eco-friendly materials and has implications for increasing the demand for sustainable products. Full article