Search Results (90)

Naranjilla (Solanum quitoense Lam.) is an Andean fruit crop of high economic and nutraceutical value, appreciated for its acidic-aromatic flavour and its contents of carotenoids, vitamin C and phenolic compounds. However, naranjilla production is constrained by susceptibility to pests and diseases, which has promoted the use of wild relatives from section Lasiocarpa in breeding programmes. The objective of this study was to characterise the physical, chemical, mineral and antioxidant attributes of 21 naranjilla materials developed in Ecuador and to identify elite segregants using multivariate approaches. Significant differences were observed among segregants for all evaluated variables. Antioxidant capacity, together with polyphenols and flavonoids, explained the largest proportion of total variation, whereas soluble solids and acidity were associated with organoleptic quality. Segregant P40 stood out due to its high antioxidant activity, soluble solids content and fruit weight; hence, it was identified as the most outstanding elite material. These results confirm the potential of naranjilla breeding in improving both yield and fruit quality. Full article

We present a short review dedicated to low-lying meson states. We present all meson nonets, which consist from up, down and strange light quarks. We consider the scalar nonet as a basic nonet. We work in the framework of the massless Nambu–Jona-Lasinio $U_R\left(3\right)\times U_L\left(3\right)$ quark model. The collective meson states are described through initially bare quark–antiquark pairs, whose condensates lead simultaneously to spontaneous breaking of the chiral and the flavour symmetry. After quantisation and the spontaneous breaking of the chiral symmetry, when quarks obtain constituent nonzero masses, they become dressed. We present an explanation of the inverse mass hierarchy of the low-lying nonet of the scalar mesons. The proposed explanation is based on symmetry principles. It is shown that, due to the flavour symmetry breaking, two isodoublets of $K_0^{*}\left(700\right)$ mesons play the role of Goldstone bosons. It is also proven that there exists a solution with almost degenerate masses of the $a_0\left(980\right)$ and $f_0\left(980\right)$ mesons and a zero mass of the $f_0\left(500\right)$ meson. Short description of the physical properties of other meson nonets is provided. In particular unique mass relations among the different nonets, which are experimentally confirmed, are presented. Full article

Many approved oral paediatric medicines continue to have poor taste acceptance, suggesting that the ingredient blends employed in these medicines are not adequately effective in taste-masking drugs with strongly aversive tastes. To address this inadequacy, this narrative review provides a comparative evaluation of taste-masking ingredients used by the pharmaceutical industry with those employed in the food industry, as well as food items used by caregivers to mask the unpalatable taste of medicines for young children. Information was sourced from academic databases, industry publications, and caregiver forums on informal social platforms. Ingredients were classified into sweeteners, salts, acids, fats, peptides/amino acids, flavourants, cyclodextrins and polymers, with their taste-masking mechanisms delineated into receptor-level interactions and the creation of physical barriers and alternative dominant taste. Their applications are compared across the regulated medicinal and consumer food products, and in home remedies. Sweeteners show the highest cross-domain convergence as they are used in medicinal and food products and are recommended by caregivers. Peptides, amino acids, salt and texture modifiers applied in food and home remedies may have translational potential in medicines. Challenges, including drug–food interactions, regulatory constraints, and the need for combination approaches, are addressed. A decision framework is also designed to guide the development of simple, acceptable, and effective ingredient-based taste-masking systems for drugs with aversive tastes. 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 world population is increasing exponentially and is expected to reach 9.2 billion people by 2040, intensifying pressures on food systems and raising concerns regarding food security and environmental sustainability. In response, plant-based and microbially sourced meat and dairy analogues have emerged as alternatives to animal-derived foods. These next-generation products rely heavily on fat substitutes to replicate the sensory and functional roles of animal fats, which not only influence flavour, texture, and consumer acceptance but also play a critical role in digestion and the absorption of lipophilic nutrients. This review advances a structure–interface–digestion framework for understanding fat substitutes in meat and dairy analogues, in which lipid composition and supramolecular organization jointly determine digestive fate and nutritional functionality. Rather than acting solely as sensory replacers, fat analogues regulate lipolysis kinetics, mixed micelle formation, and the bioaccessibility of lipophilic nutrients through key parameters including fatty acid chain length, degree of saturation, physical state, and interfacial architecture. Within this framework, plant and microbially derived lipid systems are not functionally interchangeable with animal fats and therefore require purposeful structural design to ensure effective digestion and nutrient delivery. By integrating insights from food sciences, nutrition, and biotechnology, this review highlights the necessity of rationally engineered fat analogue systems that reconcile sustainability constraints with sensory performance and optimal nutritional efficacy. Full article

During production, storage, and administration, drug products (and their intermediates) are in contact with many different types of materials, which include manufacturing components, container closure systems, and administration materials; therefore, there is a potential for their interactions and the introduction of leachables. The presence of leachables may impact key quality attributes of drug products in many ways. These include potential alterations in drug product stability, resulting in a reduced shelf-life, compromised drug product efficacy due to degradation or inactivation of active pharmaceutical ingredients, and impaired drug product physical acceptability due to precipitation, discolouration and/or change in odour or flavour. Moreover, some leachables may be inherently toxic (mutagenic, carcinogenic, immunogenic, etc.) posing direct risks to patient safety. Comprehensive toxicological evaluation of extractables and leachables is therefore essential. Documented cases demonstrate that presence of leachables can lead to serious and clinically significant adverse effects, underscoring the importance of their identification, quantification, and toxicological assessment during pharmaceutical development. This paper provides an overview of the toxicological limits used in the analyses of extractables and leachables and illustrates how they are translated into analytical limits. It also outlines the workflow for toxicological risk assessment of extractables and/or leachables, including evaluations of mutagenicity and other relevant toxicological endpoints. Special attention is given to the interpretation of the draft ICH Q3E guideline, which represents a pivotal development in harmonizing global expectations for extractables and leachables safety assessments. Understanding and correctly applying ICH Q3E is crucial, as it will shape regulatory strategies, analytical approaches, and risk management practices across the pharmaceutical industry. The paper concludes by highlighting emerging challenges that demand sustained advancements in both scientific methodologies and regulatory frameworks. Full article

The sensorial perception of dark chocolate has been studied and is commonly related to cocoa varieties’ post-harvest or manufacturing process. Although physical and chemical changes during the transformation of cocoa into chocolate are known, there is still a gap concerning the impact of heat transfer on sensory evaluation. This work aimed to apply experimental measurements and numerical simulations in a comparative study of the thermal behaviour of dark chocolate during refrigeration and evaluate its impact over physical properties and sensory evaluation. Temperature presented an initial phase with high cooling rate, shorter at 10 °C due to the higher temperature difference. After, a steady phase was observed at 10 °C, followed by a temperature decrease until 8000 s. The behaviour at 25 °C did not present such plateau, increasing from 27.1 °C to 27.5 °C, a consequence of the dissipation of latent heat during phase transition and the short temperature gradient. Numerical simulations were more correlated to experimental data at 25 °C, presenting a temperature difference < 2 °C. The instrumental evaluation of appearance presented a higher luminance of chocolate surface at 25 °C cooling temperature, which may indicate a higher propensity for occurring fat bloom during storage. Sensory evaluation revealed no significant differences on appearance, texture, and flavour/aroma between cooling at 10 °C and 25 °C. Full article

The increasing interest in fibre-enriched and functional bakery products has led to the exploration of novel plant-based ingredients with both technological functionality and consumer acceptance. This study evaluates the effects of incorporating flours derived from apple (Malus domestica cv. Oberländer Himbeerapfel), sweet chestnut (Castanea sativa), horse chestnut (Aesculus hippocastanum), and red, sessile, and pedunculate oak (Quercus rubra, Q. petraea, and Q. robur) into wheat bread at 5%, 10%, and 15% substitution levels. The impact on crumb structure, crust colour, textural parameters (hardness, adhesiveness, springiness), and sensory attributes was assessed. The inclusion of apple and sweet chestnut flours resulted in a softer crumb, lower adhesiveness, and higher sensory scores related to flavour, aroma, and crust appearance. In contrast, higher levels of oak- and horse-chestnut-derived flours increased crumb hardness and reduced overall acceptability due to bitterness or excessive density. Apple flour preserved crumb brightness and contributed to warm tones, while oak flours caused more intense crust darkening. These findings suggest that selected non-traditional flours, especially apple and sweet chestnut, can enhance the sensory and physical properties of wheat bread, supporting the development of fibre-rich, clean-label formulations aligned with consumer trends in sustainable and functional baking. Full article

Many studies have focused on ageing and gut microbiota, but the correlation between gut microbiota and physical function in older adults, especially those with longevity, remains obscure and deserves further exploration. In this study we investigated changes in the gut microbiota and the association between gut microbiota and physical function in adults with longevity. This is a prospective observational study. Fifty-one older adults aged ≥ 60 years (including 27 participants aged 90 years and above) were enrolled. Information on clinical data, physical function including intrinsic capacity by Integrated Care for Older People (ICOPE) tool, and dietary habits of participants was collected and analysed. Gut microbiota structure and functional pathways were analysed by Metagenomics. Intrinsic capacity (measured as ICOPE scores) of adults’ longevity (aged 90–98, longe group) was significantly lower than older adults aged 60–89 years (CON group) (5.44 ± 2.15 vs. 6.71 ± 1.46, p = 0.017). Gut microbiota of the longe group is enriched in Akkermansia and Bifidobacterium, which may be beneficial to health. Gut microbiota was closely related to daily milk (including plain milk, flavoured milk with a content of cow’s milk or reconstituted milk of ≥80%, or reconstituted milk or fermented milk with a content of cow’s milk or milk powder of ≥80%) consumption, anxiety, and physical function including grip strength by the Short Physical Performance Battery (SPPB). Bacteroides plebeius and Bacteroides eggerthii were increased in long-living adults with better physical function. Escherichia coli was more abundant in frail young-old adults. Grip strength is positively correlated with the abundance of Roseburia hominis, Eubacterium rectale, Eubacterium eligens, and Roseburia intestinalis (p < 0.05). Pathways related to amino acid synthesis that include L-isoleucine, L-valine, and L-threonine were over-presented in long-living adults of better physical function. Adults with longevity showed comparable gut microbiota abundance to younger elderly individuals. The gut microbiota of long-living adults showed higher abundance of potentially beneficial bacteria, and the altered bacteria are closely associated with physical function. Changes in the gut microbiota may precede clinical indicators during the process of ageing. Gut microbiota may be a potential biomarker for longevity and healthy ageing. Nutrition and emotional state can be important influencing factors. Full article

Glutamate is one of the major naturally occurring non-essential amino acids. The aim of this review is to provide a comprehensive analysis of the role of glutamate as a key metabolite in the metabolism of plant and animal organisms. Its role in nutrition and neurotransmission has intrigued researchers for many years. In both plants and animals, glutamate primarily exists in a monoanionic form characterised by unique physical and chemical properties. In plants, it is involved in the glutamine synthetase/glutamate synthase (GS/GOGAT) cycle, while in animals, it plays a role in the glutamine/glutamate cycle, which is closely related to the urea cycle. Glutamate is also closely linked to the Krebs cycle in both groups of organisms through α-ketoglutarate. Glutamate is essential in both biosynthetic and catabolic pathways and participates in numerous physiological processes in plants and animals. Animals acquire glutamate from food, while plants acquire it from the soil; however, both also synthesise it de novo. Once present in the body, it is transported across cell membranes by specific transporters driven by ionic gradients (a mechanism known as secondary active transport). It is involved in cellular and systemic signalling pathways by interacting with ionotropic and metabotropic receptors. Additionally, glutamate is an important ‘building block’ of many proteins, including storage proteins. It also occurs in the form of monosodium glutamate (MSG), a flavour enhancer that is widely used but often criticised. Due to its important role in metabolism and signalling, the significance of glutamate in nutrition and its impact on human health are vital areas of research in food biochemistry. These investigations contribute to the development of nutritious food products and the design of effective pharmaceuticals. In this paper, we also address unresolved questions in glutamate research and consider its practical applications. Full article

Cacao mucilage is a rich medium for microbial development due to the presence of various sugars, water, pectin, mineral salts, and yeasts of the Saccharomyces cerevisiae type. This study aims to provide added value to this commonly discarded residue, thereby contributing to the economic growth of the Rio Chila area in the Valencia Canton of Los Ríos Province. The methods applied for developing beer consist of malting, grinding, mashing, filtering, boiling, cooling, fermentation (during which cacao mucilage is added), and maturation, followed by physical–chemical analyses. The Fine aroma cacao mucilage presented values of 0.66% acidity, 7.63 °Brix, pH 4.43, absorbance 1.13, transmittance 23.67%, suspended solids 0.04 g: 2.66%, density 1.07 g/mL, turbidity 6.94 NTU, °GL 8.47% vol., foam quantity 1.70 cm, colorimetry L* 50.77, colorimetry a* 18.08, colorimetry b* 50.53, and bitterness degree 39.00. The analyses presented values within the normal parameters applied to beers at the national level (INEN standards). Escherichia coli, Salmonella, and total microorganisms showed no contamination in the microbiological analyses. In the sensory analyses, appearance, aroma, flavour, and mouthfeel were evaluated, with the best experiment being the combination of Fine aroma cacao with a concentration of 30% mucilage and added Cascade hops. This study took into account the concentrations of cacao mucilage (20% and 30%) from the varieties (Fine aroma and CCN-51), as well as the addition of the brewing hops Cascade and Northern Brewer. Regarding the physicochemical characteristics, adding this cacao derivative did not affect craft beer and conformed to the ranges of the NTE INEN 2262 standard. Thus, this research proposes an alternative use for cocoa mucilage, contributing to waste reduction and broadening its potential applications. Full article

Palm and palm kernel oils are extensively utilised in food processing due to their unique properties, such as their semi-solid consistency at room temperature. However, growing environmental and social concerns regarding palm oil production have prompted the industry to seek sustainable alternatives to tropical or hydrogenated fats. This project investigated the use of plant oils and their emulsified and crystallised forms as potential substitutes for palm fat in light and dark chocolate fillings, with an emphasis on single-origin ingredients to align with clean-label trends. The emulsions were assessed for viscosity, firmness, colour, and key flavour and aroma profiles. Results demonstrated that palm fat alternatives performed effectively in dark chocolate fillings, with non-emulsified recipes achieving firmness comparable to palm fat. In contrast, light chocolate fillings exhibited reduced firmness at higher inclusion rates of alternatives, and emulsified products were prone to flocculation. Notably, pure oil formulations delivered promising outcomes at lower inclusion rates, as the firmness could be raised by 22.0%, likely due to vegetable oil and cocoa butter interactions influencing crystal morphology. Substituting palm oil with sunflower oil, either crystallised or emulsified, did not compromise the overall flavour. Future investigations should determine the maximum feasible level of palm fat substitution and investigate the potential of adding higher amounts of waxes and emulsifiers to enhance crystal formation and firmness. Full article

Spontaneous fermentation is currently used to produce lafun from cassava, leading to inconsistent product quality and decreased safety. Using starter cultures and optimising the selection of the raw materials can overcome this. This study evaluated the impact of various lactic acid bacteria (LAB) starters and varieties of cassava (bitter: IBA30527; vitamin A fortified bitter: IBA011371; and sweet: TMEB117) on the proximate, rheological, and volatile profiles of lafun. The varieties were fermented with four selected LAB (two strains of Weissella koreensis, Lactococcus lactis, and Leuconostoc mesenteroides). The use of fortified cassava showed higher potential to improve the quality of lafun. The combination of fortified cassava and Leuconostoc mesenteroides gave the highest nutritional value (ash: 4.37% cf. 1.33%; protein: 3.08% cf. 0.87%; and fibre: 7.43% cf. 1.43%). Fermenting the fortified cassava with Weissella koreensis-2 produced lafun gruel with the best viscoelastic properties, indicating an overall better product quality. The fortified cassava fermented with combined cultures of W. koreensis-1 and L. lactis resulted in a product with lower levels of carboxylic acids (cheesy) and lipid oxidation products (fried, rancid) but higher concentrations of carotenoid-derived compounds (fruity). The use of LAB in the controlled fermentation of fortified cassava could be a sustainable alternative to improve the physical, nutritional, and flavour properties of lafun. Full article

The sous vide cooking method offers advantage in preparing meat dishes in advance. This study aimed to evaluate the effect of refrigerated storage on the quality attributes of pork loin sous vide cooked under selected, optimised temperature and time parameters. Pork loin was cooked at varying temperatures (57–63 °C) and times (3.5–5.5 h), followed by refrigerated storage for up to 7 days. Analytical methods, including TBARS index for lipid oxidation, instrumental colour measurement, texture analysis, and volatile compound profiling, were used to assess changes in meat quality over time. The results indicated that heat treatment and storage time significantly influenced lipid oxidation, colour, and texture. The highest TBARS values were observed at higher cooking temperatures (61 °C and 63 °C), reflecting increased lipid oxidation. Colour changes were also temperature- and time-dependent, with a decrease in redness (a*) and an increase in lightness (L*) and yellowness (b*). Sensory evaluation revealed that juiciness, aroma intensity, tenderness, and flavour acceptability were strongly correlated with overall acceptability, while physical characteristics like colour and texture had a lesser impact. The study highlights the impact of sous vide cooking parameters on the quality and sensory attributes of pork loin, suggesting that optimised heat treatment can help preserve desirable meat characteristics during refrigerated storage. Full article

This review highlights advancements in testing Lepton Flavour Universality (LFU) through semileptonic b-hadron decays at the LHCb detector. Measurements of the LFU $R\left(D\right)$ and $R\left(D^{*}\right)$ provide evidence of deviations from Standard Model (SM) predictions, suggesting the presence of possible New Physics (NP). However, the $D^{★}$ longitudinal polarisation results are in good agreement with SM expectations, placing constraints on potential NP theories, such as the leptoquarks or charged Higgs models. Further improvements in the measurements’ precision are expected with the new data from LHCb Run 3, collected with higher instantaneous luminosity and improved trigger. Full article