Search Results (1,612)

Pear fruits host diverse microbial communities that influence postharvest quality, spontaneous fermentation, and susceptibility to microbial contamination. This study characterizes the fungal communities associated with naturally fallen overripe pears (Pyrus communis) using ITS2 amplicon sequencing combined with culture-dependent approaches. The fungal community exhibited low diversity and was dominated by Ascomycota (99%), primarily Saccharomycetes (91.8%), with Hanseniaspora, Aureobasidium, and Microcyclospora representing more than 90% of the total microbial community. Culture-dependent isolation confirmed Hanseniaspora uvarum as the dominant yeast species (~89%), followed by Metschnikowia spp. and Pichia spp. Pairwise co-culture assays, quantified using the Relative Interaction Index, demonstrated predominantly competitive interactions, with fast-growing H. uvarum exerting suppressive effects on slower-growing species. Among the isolated yeasts, Metschnikowia fructicola exhibited antibacterial activity against all tested bacteria Staphylococcus aureus, Listeria innocua and Salmonella typhimurium. The strongest antibacterial activity was exerted against the foodborne pathogen S. aureus. In a pear juice model system, co-cultivation with M. fructicola resulted in the elimination of S. aureus within four days, while yeast viability was maintained. These findings observe the fermentative yeasts distributed in overripe pears and demonstrate the potential of M. fructicola to inhibit bacterial growth under controlled conditions. The results provide a preliminary basis for further studies on fungal succession, yeast interactions, and the biocontrol potential of pear-associated yeasts. For broader ecological conclusions, larger-scale studies across locations, seasons, cultivars, and decay stages are required. Full article

Catechol, a prevalent phenolic pollutant in food products, poses a significant threat to food safety, necessitating the development of rapid and sensitive detection methods. To overcome the limitations of conventional analytical techniques, such as expensive equipment and operational complexity, electrochemical sensors have gained considerable attention owing to their rapid response and facile miniaturization. However, the rational design of sensing materials that exhibit both high sensitivity and selectivity remains a significant challenge. Herein, a series of PdCu bimetallic nanoparticles supported on reduced graphene oxide (PdCu@rGO) composites with varying Pd/Cu molar ratios was synthesized via a one-step liquid-phase reduction method. Owing to the synergistic electronic effects between Pd and Cu and the high electrical conductivity of the rGO support, the resulting nanocomposites exhibited excellent electrocatalytic activity toward catechol oxidation. At the optimal Pd/Cu molar ratio of 1:2, the fabricated Pd₁Cu₂@rGO/SPE sensor demonstrated a broad linear range of 0.5–500 μM, a low limit of detection of 200 nM (S/N = 3), good repeatability (RSD = 4.9%), and robust anti-interference capability. Furthermore, the proposed sensor was successfully applied to the detection of catechol in spiked green tea and fruit juice samples without complex pretreatment, achieving satisfactory recoveries of 91.0–101.4% and 98.6–104.8%, respectively. This work provides a reliable platform for the rapid, on-site screening of catechol in food matrices and offers valuable experimental insights into the rational design of bimetallic alloy–graphene heterostructures. Full article

This study examined the chemical composition and functional properties of fermented whey beverages produced from organic cow and goat whey, including both acid and sweet variants, enriched with organic sea buckthorn (Hippophae rhamnoides) or rosehip (Rosa canina) juices. In contrast to earlier research primarily addressing physicochemical and technological aspects, the present work offers a comprehensive evaluation of fatty acid composition, mineral and trace element content, antioxidant activity, and total polyphenol levels in these beverage formulations. Both the type of whey and the fruit additive significantly influenced the compositional profile and antioxidant capacity of the beverages. Samples fortified with rosehip demonstrated the highest antioxidant potential, as evidenced by enhanced DPPH radical scavenging activity, elevated FRAP values, and increased total polyphenol content. In comparison, beverages enriched with sea buckthorn juice exhibited higher concentrations of selected minerals, particularly Fe and Ni, while maintaining toxic element levels within permissible limits. The fatty acid profile was predominantly composed of saturated fatty acids, notably C16:0, along with short-chain fatty acids typical of whey. Beverages derived from goat whey contained higher levels of SFA and MUFA than those produced from cow whey, whereas the addition of rosehip contributed to increased proportions of PUFA and omega-3 fatty acids. Collectively, these findings indicate that organic fermented whey beverages enriched with rosehip or sea buckthorn juice may serve as promising functional products with enhanced antioxidant properties and favorable mineral and fatty acid profiles. Full article

Existing studies have suggested an association between consumption of foods/food groups and the risk of childhood overweight/obesity (OV/OB) and metabolic unhealthy obesity (MUO). However, they are heterogeneous in terms of design, samples and outcomes, and most do not provide evidence of long-term longitudinal associations given their cross-sectional nature. The aim of the present work was to systematically review longitudinal evidence of the association between foods/food groups and the risk of OV/OB and MUO in children and adolescents aged 2–19 years. Two databases (Scopus and PubMed) were searched for original research conducted in Western countries. Prospective epidemiological studies (PES) and randomized controlled trials (RCTs) with exposures/interventions related to the consumption of foods/food groups, OV/OB- or MUO-related outcomes and ≥1-year follow-up were considered eligible. A narrative evidence synthesis, complemented by random-effects meta-analyses where feasible, was performed. The review protocol was registered in PROSPERO (ID: CRD42024496148). The narrative synthesis of 23 longitudinal studies revealed a detrimental effect of sugar-sweetened beverages (SSBs) (n = 8/10 PESs and 1/2 RCTs) and ultra-processed foods (UPFs) (n = 2/3 PESs), and a beneficial effect of full/higher-fat dairy products (n = 2/3 PESs) on OV/OB-related outcomes, although certainty in evidence was (very) low. Evidence was inconclusive for artificially sweetened beverages, fruits and vegetables (primarily 100% fruit juices), milk and total dairy products. Random-effects meta-analysis of PESs focusing on SSBs revealed a positive association with follow-up body mass index (n = 3, pooled beta: 0.16 kg/m², 95%CI: 0.09, 0.23) but a non-significant association with change in BMI (n = 3, pooled beta: 0.07 kg/m², 95%CI: −0.05, 0.19). Only 1 PES reported on MUO-related outcomes and revealed a potential beneficial link between higher-fat milk intake and selected cardiometabolic indices. In conclusion, consumption of SSBs is positively associated with indicators of childhood OV/OB risk. A detrimental effect of UPFs and a beneficial effect of higher-fat dairy products on childhood adiposity outcomes were also observed, but the available evidence remains limited and insufficient to draw robust conclusions. Data for other foods/food groups and OV/OB, as well as for their link with childhood MUO, remain scarce and inconclusive. Full article

As a fruit with both medicinal and edible value, red jujube (Ziziphus jujuba Mill.) is abundant in polyphenols and other bioactive components, exhibiting potent antioxidant potential. However, fresh jujubes are highly susceptible to spoilage, while existing processed products suffer from low added value and severe homogenization, restricting the upgrading of the jujube deep-processing industry. In this study, a strain suitable for jujube juice fermentation was selected from six lactic acid bacteria (LAB) strains. Using single-factor tests and response surface methodology, the fermentation conditions of fermented red jujube juice (FRJJ) were optimized. Systematic analysis was performed on the dynamic evolution of physicochemical properties, color, flavor, and bioactive compounds throughout the fermentation process. Additionally, a C2C12 cell model subjected to H₂O₂-induced oxidative stress was employed to evaluate the cytoprotective effects and antioxidant activity of FRJJ. The results demonstrated that LAB fermentation increased superoxide dismutase activity and total phenolic content, while improving flavor and sensory quality. Furthermore, FRJJ effectively mitigated oxidative stress damage and enhanced cell viability by reducing intracellular reactive oxygen species levels and maintaining mitochondrial membrane potential. These findings offer a theoretical basis for the value-added utilization of jujube resources and the formulation of functional fermented beverages. Full article

This study explored the link between orchard-derived cherry quality and circular food innovation through the valorization of dried cherry pomace. Sweet cherry fruits from the cultivars Van and Stella, grown under the pedoclimatic conditions of north-eastern Romania, were evaluated for physicochemical traits, phytochemical profile, antioxidant activity, and heavy metal content. In parallel, cherry pomace obtained during juice processing of cultivar Van was freeze-dried, characterized, and incorporated into dairy-based spreadable formulations at 5% and 10% addition levels in order to assess its bioactive potential. The results showed clear cultivar-dependent differences, with Van exhibiting a superior bioactive profile, including higher total polyphenols, flavonoids, anthocyanins, and antioxidant activity than Stella. Heavy metal concentrations in fruits remained below the maximum allowable limits, while health-risk indices indicated no significant non-carcinogenic risk (HI = 3.18 × 10⁻²). The dried cherry pomace powder was characterized by high dietary fiber content (49.83 g/100 g dw), substantial total polyphenols (1046.80 mg GAE/100 g dw), anthocyanins (123.27 mg C3G/100 g dw), and antioxidant activity (21.43 μM TE/g dw). Its incorporation into dairy-based spreadable products significantly improved ash, carbohydrate, fiber, phytochemical content, and antioxidant activity, with the 10% level showing the highest functional enhancement. Sensory evaluation indicated that the 5% formulation achieved the most balanced and preferred overall sensory profile. Overall, the findings support dried cherry pomace as a valuable functional ingredient and highlight a practical circular strategy for reconnecting cherry by-products with value-added food applications. Full article

Apple juice is one of the world’s most widely consumed fruit juices and is therefore a common target for economically motivated adulteration (EMA). Such adulteration may involve dilution with water, substitution with other juices, or the addition of exogenous sugars, each requiring robust analytical methods for detection. In this study, we present an improved analytical method for identifying exogenous C4-type sugars in apple juice which utilizes the naturally occurring sorbitol as an endogenous isotopic reference marker. The method uses liquid chromatography coupled to isotope ratio mass spectrometry (LC-IRMS) to determine the δ¹³C values of the major endogenous sugars in apple juice. The study shows that the δ¹³C value of sorbitol can be measured in the same analytical run as the other major sugar components and remains unaffected by the addition of exogenous C4-type sugars to the apple juice. This method offers significant advantages over existing approaches, notably by eliminating the need for extensive sample preparation and multiple analytical methods thereby improving both analytical throughput and ease of use. Full article

Efficient nutrient management through fertigation is essential for sustaining table grape production under water-limited Mediterranean environments. This study evaluated the effects of graded potassium (K) fertigation rates on yield and berry quality of grapevines under semi-arid conditions in northern Jordan. Field experiments were conducted over three consecutive seasons at three locations using four potassium application rates (0, 100, 200, and 300 kg K₂O ha⁻¹) applied through drip fertigation and synchronized with key vine phenological stages. Yield and fruit-quality parameters were analyzed using linear mixed-effects models accounting for treatment, year, location, and their interactions. Potassium fertigation significantly increased total yield, cluster weight, and berry physical attributes, including firmness, volume, weight, and diameter, whereas total soluble solids (TSS) and juice pH were largely unaffected. Relative to the control, potassium fertigation progressively increased total yield per vine by approximately 21%, 47%, and 72% under the 100, 200, and 300 kg K₂O ha⁻¹ treatments, respectively, although the magnitude of response differed among locations and growing seasons. Significant treatment × location interactions indicated that site-specific soil conditions influenced potassium response. These results demonstrate that synchronizing potassium supply with vine phenological demand through fertigation enhances productivity and berry physical quality without compromising fruit chemical composition. The observed improvements are consistent with the established physiological roles of potassium in osmotic regulation, assimilate transport, and berry development, supporting optimized potassium fertigation as a key component of precision nutrient management for sustainable viticulture in semi-arid Mediterranean regions. Full article

Waste from the fruit juice industry presents high sugar and phenolic contents, high humidity and biological activities and cumbersome disposal or low-added valorization. Orange-peel waste (OPW) represents 35–55% w/w of processed fruit, with oranges being the main citric crop. OPW saccharification leads to sugar-rich hydrolysates that can be further processed via fermentative and catalytic routes. In this work, OPW enzymatic hydrolysis was studied via batch and fed-batch processing using either a 50 mM citrate buffer or a 9 g/L NaCl solution with pH control by adding CaCO₃ to ensure high enzyme activity across the enzymatic process. Preliminary runs showed that particle size of 3.4 mm diameter and a 300 r.p.m. stirring speed, a six-blade Rushton turbine and wall baffles were adequate to reach high sugar yields in batch. Further scale-up in batch at medium solid loading (12.5% w/w) and fed-batch operation at high-solid loading (20% w/w) led to high yields and glucose and fermentable sugars (up to 74 and 136 g/L, respectively, when using the saline solution and CaCO₃ as pH-controlling agent, in only 50 h; notably shorter and higher than when using the citrate buffer). Fractal kinetic models have been shown to accurately represent the compositional change across all batch and fed-batch conditions, highlighting NaCl reaction medium and alkali-driven pH control as the most appropriate approach to achieve high yields at low process times, a promising result for further developments at demonstration and industrial scales using automatic pH control. Full article

Acerola (Malpighia emarginata DC.) is one of the richest natural sources of vitamin C and an important source of phenolic compounds, carotenoids, and bioactive polysaccharides. Although the fruit can be consumed fresh, it is more commonly processed into juices and frozen pulp, generating substantial amounts of by-products (pomace, peels, and seeds), corresponding to approximately 20–60% of the fruit biomass, with high phytochemical content. These fractions represent underutilized sources of bioactive compounds. This narrative review, supported by a structured literature search, integrates evidence on the phytochemical composition of acerola pulp and its by-products and relates these profiles to biological effects in experimental and human studies, focusing on compound characterization, composition–function relationships, and underlying mechanisms. Key compounds, including ascorbic acid, hydroxycinnamic acids, flavonoids, and polysaccharides, are associated with the modulation of redox homeostasis, inflammatory signaling, and lipid metabolism, particularly under high-fat dietary conditions. Human evidence remains limited but suggests matrix-dependent effects on vitamin C bioavailability and selected cardiometabolic markers. Overall, the evidence is constrained by methodological heterogeneity, limited clinical data, and insufficient characterization of bioactive fractions. Future research should prioritize detailed phytochemical profiling, dose–response relationships, bioavailability assessment, and well-controlled clinical trials incorporating molecular biomarkers, supporting the development of acerola-derived matrices as functional and bioactive-rich ingredients. Full article

Background/Objectives. Inflammation, comprising many complex and finely coordinated immunological processes, represents a vital protective mechanism of the human body. By regulating inflammatory processes, cytokines play a key role in the modulation of the immune system. Secondary plant compounds such as polyphenols influence cellular immunological processes which might contribute to ensuring a physiologically healthy immune status. Methods/Results. This study investigated eleven polyphenol-rich extracts from red fruit beverages in terms of potential inhibitory effects on pro-inflammatory cytokine secretion of leukemic monocyte THP-1 cells. Extracts originating from fruit juice (apple), fruit juice concentrate (red grape, black currant, pomegranate, elderberry, aronia), fruit juice puree (cranberry, blueberry) or fruit juice pulp (strawberry, sour cherry) were obtained by adsorption onto Amberlite^® XAD-7 resin. The Folin–Ciocalteu assay showed a high content of phenolic compounds in the eleven extracts and HPLC-DAD-ESI-MSⁿ analysis revealed that the extracts contained various anthocyanins in addition to copigments and polymers. Further screening using Lumit^® Immunoassay showed that all tested extracts caused a reduction in pro-inflammatory cytokine secretion (interleukins (IL): IL-1β, IL-6, IL-8 and tumor necrosis factor TNF-α). The extracts from red grape and black currant were the most active ones. Conclusions. Overall, our results showed that polyphenol-rich fruit extracts can inhibit inflammatory processes in vitro. In vivo studies on the anti-inflammatory effect of fruit juice will be a promising approach to determine the fruit juice-dependent, health-promoting effects in humans. Full article

Unpasteurized fruit juices in developing countries pose significant public health risks due to potential contamination with foodborne pathogens, particularly in rural areas where reliable energy for thermal processing is lacking. This study evaluates the natural acidity of passion fruit juice as a non-thermal strategy to inactivate Salmonella ser. Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes. Pathogens were inoculated into passion fruit juice at pH 2.9, 3.4, and 3.9, and their survival was monitored at 25 °C (room temperature) and 5 °C (refrigerated). Log-linear and Weibull models were used to predict inactivation kinetics, targeting a 5-log reduction in accordance with FDA requirements. At pH 2.9 and 5 °C, S. Typhimurium and E. coli achieved a 5-log reduction within 8 h, while L. monocytogenes required 24 h to achieve the same reduction level. The Weibull model provided a superior fit (R² > 0.94) at pH 2.9 and 3.4, accurately capturing the nonlinear inactivation dynamics. Increasing pH to 3.9 significantly slowed inactivation, underscoring the critical role of low pH. These findings suggest that the inherent acidity of passion fruit juice provides a practical, energy-independent method for controlling pathogenic bacteria in developing regions, preserving nutritional quality without thermal processing. Full article

This study presents a data-driven framework to predict and optimize the quality of date juice (DJ) produced from two commercially important Saudi cultivars (Sukkary and Khlass) using physicochemical and processing variables as model inputs. A total of 1600 experimental runs were performed by systematically varying initial fruit moisture content, extraction temperature (20, 40, 60, and 80 °C), mixing velocity (10, 20, 30, 40, and 50% of maximum speed), and date-to-water ratios (1:1, 1.5, 2, 2.5, and 3 w/w). The produced juices were characterized at 25 °C for water activity, moisture content, density, pH, total soluble solids (°Brix), turbidity, viscosity, hydroxymethylfurfural (HMF), browning index, extraction time, electrical energy consumption, and an integrated Quality Index (Qi). A feed-forward artificial neural network (ANN; 7–15–1) with a hyperbolic tangent transfer function was developed and validated using normalized datasets, and its performance was benchmarked against multiple linear regression (MLR). The ANN consistently outperformed MLR for Qi prediction, achieving higher coefficients of determination and lower error indices across training, testing, and validation, indicating strong generalization and minimal overfitting. Sensitivity analysis highlighted total soluble solids, moisture content, and HMF as the most influential predictors of Qi. Optimal juice quality (Qi ≥ 0.91) was repeatedly achieved under moderate thermal conditions (≈60 °C), with 40% mixing velocity and a 1:2.5 date-to-water ratio, providing a practical operating window for producing juice at the target °Brix while limiting thermal quality deterioration. Overall, the proposed ANN-based model provides an actionable decision-support tool for process optimization and quality standardization, supporting the transition of date-juice manufacturing toward Industry 4.0 through data-driven monitoring and adaptive control strategies. Full article

We aimed to develop kombucha-vinegar beverages inspired by switchel (a beverage that combines apple cider vinegar and ginger extract), using pecan shell aqueous extract (PSE) and green tea infusion (GTI) in the preparation of kombucha vinegar, and to assess its effects on physicochemical characteristics, antioxidant activity, and sensory acceptance. Combinations of PSE and GTI (100:0, 75:25, 50:50, 25:75, and 0:100) were tested as substrates to produce kombucha vinegar with an initial sugar concentration of 80 g/L. After, the initial sucrose concentration was tested (80 to 60 g/L) using two of the previous formulations (50% of PSE and 50% of GTI; 25% of PSE and 75% of GTI), that showed better results in antioxidant capacity and sensory characteristics, particularly bitterness, which was attributed to the addition of higher amounts of pecan nutshell extract (100 and 75%). The formulation with 60 g/L of sucrose and higher pecan shell extract (50%) was chosen, allowing a beverage with less sugar at the end of kombucha fermentation. An increase in antioxidant potential was observed during the fermentations, with this being a highlight of this study. Kombucha vinegar beverages inspired by switchel were developed (50% PSE and 50% GTI, 60 g/L of sucrose), with the use of ginger extract or juice fruits (apple, pineapple, or white grape), in order to make the beverage palatable to consumers. The samples without ginger showed the highest antioxidant capacity values. In the sensory evaluation using acceptability and the check all that apply method (CATA), the beverages without ginger showed acceptability ranging from 74.4% (addition of white grape juice) to 84.0% (addition of pineapple juice), being described as refreshing, healthy, and energizing. Full article

Red dragon fruit (Hylocereus polyrhizus), also referred to as pitaya, is an exotic fruit rich in macro- and micro-nutrients, including powerful natural antioxidants, that brings numerous benefits to human health, mostly for the control and management of the oxidative stress. Therefore, it has a great potential for industrial exploitation aimed at maximizing the extraction of its high-value bioactive compounds, specifically betacyanins (red pigments) and phenolics, for the production of functional foods, beverages, and health products. This aim of this study was to evaluate the production of high-quality concentrated red dragon fruit juice by using an integrated membrane system based on a combination of ultrafiltration (UF) and osmotic distillation (OD) processes capable of effective, but still mild concentration of valuable juice. Specifically, after juice extraction, the raw juice was preliminarily clarified by UF and then concentrated by OD up to 41 and 50 °Brix using dehydrate calcium chloride brine as the osmotic agent. The performance of UF and OD membranes was investigated under selected operating and hydrodynamic conditions. In addition, the impact of the integrated process on the quality of clarified and concentrated juices was assessed in terms of physicochemical properties and antioxidant activity. Physicochemical parameters and antioxidant activity were largely preserved after concentration, demonstrating the effectiveness of the proposed process in maintaining the nutritional, organoleptic, and nutraceutical properties of the juice. Full article