Search Results (204)

Acalitus simplex is an eriophyoid mite pest of the ornamental plant Ruellia simplex. Acalitus simplex compromises the esthetics of R. simplex by inducing erinea formation. Management practices for A. simplex are currently lacking. This study assessed the potential of commercial biorational (citric acid, potassium salt of fatty acids, garlic, thyme, and mineral oil) and conventional (abamectin, fenpyroximate, bifenthrin, spiromesifen) pesticides under laboratory conditions, using two types of spray applications: (A) curative, after erinea formation, and (B) prophylactic, before erinea formation. In the curative application, abamectin, garlic oil, and mineral oil were most effective; in the prophylactic application, abamectin and mineral oil showed the highest efficacies. Abamectin and mineral oil were further tested under greenhouse conditions. Both treatments effectively controlled A. simplex by preventing erinea formation over a four-week post-application period, regardless of the application type. At the end of the experiment, mites were extracted from R. simplex plants. In the curative application, significantly fewer mites were extracted from abamectin and mineral oil treatments than in the control. In the prophylactic application, mites were absent in abamectin and mineral oil treatments but present in the control. Abamectin and mineral oil can be used to manage A. simplex in landscapes. Full article

To address the issue of excessive chemical fertilizer use in agricultural production, this study conducted a pot experiment with four treatments: CK (no fertilization), T1 (the application of potassium magnesium sulfate fertilizer), T2 (the application of slow-release fertilizer equal to T1), and T3 (the application of slow-release fertilizer with the same fertility as T1). The effects of these treatments on garlic seedling yield, growth quality, chlorophyll content, photosynthetic characteristics, and the soil environment were investigated to evaluate the feasibility of replacing conventional fertilizers with slow-release formulations. The results showed that compared with CK, all three fertilized treatments (T1, T2, and T3) significantly increased the plant heights and stem diameters of the garlic sprouts (p < 0.05). Plant height increased by 14.85%, 17.81%, and 27.75%, while stem diameter increased by 9.36%, 8.83%, and 13.96%, respectively. Additionally, the chlorophyll content increased by 4.34%, 7.22%, and 8.05% across T1, T2, and T3, respectively. Among the treatments, T3 exhibited the best overall growth performance. Compared with those in the CK group, the contents of soluble sugars, soluble proteins, free amino acids, vitamin C, and allicin increased by 64.74%, 112.17%, 126.82%, 36.15%, and 45.43%, respectively. Furthermore, soil organic matter, available potassium, magnesium, and phosphorus increased by 109.02%, 886.25%, 91.65%, and 103.14%, respectively. The principal component analysis indicated that soil pH and exchangeable magnesium were representative indicators reflecting the differences in the soil’s chemical properties under different fertilization treatments. Compared with the CK group, the metal contents in the T1 group slightly increased, while those in T2 and T3 generally decreased, suggesting that the application of slow-release fertilizer exerts a certain remediation effect on soils contaminated with heavy metals. This may be attributed to the chemical precipitation and ion exchange capacities of phosphogypsum, as well as the high adsorption and cation exchange capacity of bentonite, which help reduce the leaching of soil metal ions. In summary, slow-release fertilizers not only promote garlic sprout growth but also enhance soil quality by regulating its chemical properties. Full article

Yogurt fortified with polyphenols, as a new type of functional yogurt, exhibits high quality and good antioxidant activity. However, the effects of black garlic polyphenols (BGP) on the quality of solidified yogurt have been scarcely reported. Therefore, the effects of different levels (0.1–0.4%) of BGP on the sensory scores, physicochemical properties, rheological properties, texture properties, antioxidant activity and polyphenol content of solidified yogurt were studied. The results showed that the total sensory scores of yogurt with 0.2% and 0.4% levels of BGP addition were both above 80. BGP addition significantly decreased the water-holding capacity and pH values of yogurt, compared with the yogurt without BGP addition. The yogurt with a 0.4% level of BGP had the highest titratable acidity of 89.84° T. In addition, the storage modulus (G’) and loss modulus (G”) of yogurt increased with the addition of BGP. The gel strength, chewiness and hardness of yogurt significantly decreased with an increase in BGP addition. The content of quercetin and caffeic acid in the yogurt with the addition of 0.1–0.4% BGP was 0.53–1.79 mg/g and 2.13–4.98 mg/g, respectively. The antioxidant activity and total phenolic acid content of yogurt significantly increased with an increment in BGP addition. The 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity, ferric reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of yogurt with a 0.4% level of BGP increased by 52.79%, 57.31% and 42.51%, respectively, compared to the yogurt without BGP addition. This study provides a theoretical basis for the development of novel yogurt with high antioxidant activity. Full article

Spice by-products, often discarded as waste, represent an untapped resource for sustainable packaging solutions due to their unique, multifunctional, and bioactive profiles. Unlike typical plant residues, these materials retain diverse phytochemicals—including phenolics, polysaccharides, and other compounds, such as essential oils and vitamins—that exhibit controlled release antimicrobial and antioxidant effects with environmental responsiveness to pH, humidity, and temperature changes. Their distinctive advantage is in preserving volatile bioactives, demonstrating enzyme-inhibiting properties, and maintaining thermal stability during processing. This review encompasses a comprehensive characterization of phytochemicals, an assessment of the re-utilization pathway from waste to active materials, and an investigation of processing methods for transforming by-products into films, coatings, and nanoemulsions through green extraction and packaging film development technologies. It also involves the evaluation of their mechanical strength, barrier performance, controlled release mechanism behavior, and effectiveness of food preservation. Key findings demonstrate that ginger and onion residues significantly enhance antioxidant and antimicrobial properties due to high phenolic acid and sulfur-containing compound concentrations, while cinnamon and garlic waste effectively improve mechanical strength and barrier attributes owing to their dense fiber matrix and bioactive aldehyde content. However, re-using these residues faces challenges, including the long-term storage stability of certain bioactive compounds, mechanical durability during scale-up, natural variability that affects standardization, and cost competitiveness with conventional packaging. Innovative solutions, including encapsulation, nano-reinforcement strategies, intelligent polymeric systems, and agro-biorefinery approaches, show promise for overcoming these barriers. By utilizing these spice by-products, the packaging industry can advance toward a circular bio-economy, depending less on traditional plastics and promoting environmental sustainability in light of growing global population and urbanization trends. Full article

Black garlic is a thermally processed product derived from fresh garlic through controlled high-temperature and -humidity conditions. During this process, the formation of 5-hydroxymethylfurfural (5-HMF), a potentially harmful byproduct, is a major quality and safety concern in food processing. This study systematically investigated the distributions of 5-HMF and key process-related biochemical components in black garlic samples from three major production regions in China—Jiangsu, Yunnan, and Shandong. Additionally, correlations between 5-HMF and biochemical components—reducing sugars, amino acids, and organic acids—were analyzed to inform process optimization strategies. Results showed significant regional variation in 5-HMF content, with Jiangsu black garlic exhibiting the highest levels, followed by Yunnan and Shandong (p < 0.05). Partial least squares regression analysis (PLSR) indicated that the key biochemical factors regulating 5-HMF accumulation are primarily organic acids. Among them, citric acid was identified as the most important negative regulator (VIP = 3.11). Although acetic acid (VIP = 1.38) and malic acid (VIP = 1.03) showed positive correlations with 5-HMF, aspartic acid (VIP = 0.41) and fructose (VIP = 0.43) exhibited a weak positive correlation, and arginine (VIP = 0.89) showed weak negative correlations, their effects were far less significant than that of citric acid. Based on these findings, we propose a potential strategy for reducing 5-HMF content in black garlic—selecting raw material cultivars with higher endogenous citric acid levels or exploring the exogenous addition and regulation of citric acid during processing. This study provides a theoretical foundation for understanding the accumulation mechanism of 5-HMF in black garlic and suggests new potential regulatory directions for controlling its content. Full article

Background/Objectives: Ulcerative colitis (UC) is a chronic, relapsing inflammatory bowel disease (IBD) that poses a significant gastroenterological challenge. Methods: This study investigates the protective effects of garlic peel extract (GPE) in a rat model of acetic acid (AA)-induced colitis. Rats received oral GPE (100 mg/kg) for 14 days prior to AA administration, and this continued for 14 days post-induction. Results: GC-MS analysis of GPE identified several key phytochemicals, primarily methyl esters of fatty acids (62.47%), fatty acids (10.36%), fatty acid derivatives (6.75%), and vitamins (4.86%) as the major constituents. Other notable compounds included steroids, natural alcohols, organosulfur compounds, fatty aldehydes, carotenoids, sugars, and glucosinolates. GPE treatment significantly improved body weight and colon length. Biochemical analysis showed that GPE downregulated the levels of the pro-inflammatory cytokines interleukin-1 (IL-1), IL-6, IL-17, tumor necrosis factor-alpha (TNF-α), and nuclear factor-kappa B (NF-κB), compared to the colitis (AA) group. Additionally, GPE reduced the oxidative stress (OS) biomarkers, including myeloperoxidase (MPO) and malondialdehyde (MDA), as well as caspase-3, a marker for apoptosis. Furthermore, GPE treatment resulted in enhanced activities of the enzymatic antioxidants catalase (CAT) and superoxide dismutase (SOD), along with increased levels of the anti-inflammatory cytokine IL-10. These findings were supported by histological evidence. Conclusions: Collectively, GPE holds promise as a therapeutic strategy for UC, owing to its natural bioactive compounds and their potential synergistic anti-inflammatory, antioxidant, and anti-apoptotic effects. 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

This study investigated the potential of dietary garlic skin supplementation to enhance meat quality in black goats, addressing the growing demand for natural feed additives in sustainable livestock production. Twelve 4-month-old Youzhou black goats were randomly assigned to a control group (FR, basal diet) or an experimental group (NR, 16% garlic skin supplementation) for 90 days. Meat quality parameters, amino acid and fatty acid profiles, and metabolomic pathways were systematically analyzed. The NR group demonstrated significantly reduced backfat thickness (p < 0.05), increased eye muscle area (p < 0.05), higher pH at 0 h post-slaughter (p < 0.05), and improved meat color (L* and a* values at 24 h, p < 0.05) compared to FR. Cooking loss was significantly lower in NR (p < 0.05), alongside elevated arginine and n-3 PUFA (α-linolenic acid, EPA, DHA) levels (p < 0.01) and a favorable n-6/n-3 ratio. Metabolomics identified 1970 differentially abundant metabolites, with key enrichments in propionate metabolism, oxidative phosphorylation, and amino acid pathways, notably linking acylcarnitines to color stability and water retention. These findings indicated that garlic skin improved meat quality through coordinated regulation of lipid metabolism, antioxidant enhancement, and mitochondrial optimization. The study provided foundational evidence for utilizing garlic byproducts as functional feed additives to improve nutritional and sensory attributes in goat meat, supporting sustainable meat production strategies. Full article

Black garlic is a processed product prepared via the heat treatment of whole garlic bulbs (Allium sativum L.) at high temperatures and humidity levels for several days, resulting in black cloves with a sweet taste and increased bioactive substances. The purpose of this study was to evaluate the quality, chemical and functional characteristics, and shelf life of bread with different percentages (0.5%, 1%, 2%, and 3%) of Voghiera black garlic powder (BGP). The analysis conducted on the powder showed important changes in composition, and the polyphenol content and antioxidant activity increased when the garlic was processed. The data obtained demonstrated that BGP did not modify the nutritional composition of the bread, while the total polyphenol and total flavonoid content and antioxidant activity progressively increased from 1.40 mg GAE/g, 0.28 mg CE/g, and 0.15 mg TE/g to 1.75 mg GAE/g, 0.56 mg CE/g, and 0.47 mg TE/g, respectively, as the amount of BGP increased from 1 to 3% in comparison with wheat bread. Moreover, BGP improved the shelf life of breads enhanced with 2 and 3% of powder, reducing microorganism growth and water loss; however, on the other hand, the added powder caused an increase in acidity and color intensity. At higher powder percentages, the acceptability and palatability of the bread to the consumers were reduced. Full article

Crop production is directly associated with the improvement of germplasm, which is mainly reliant on genetic diversity. Diversity among various genotypes has been investigated employing a variety of statistical approaches. The most widely utilized of these methods for determining the genetic overlap of genotypes is multivariate. In the present investigation, a total of 27 onion genotypes/advanced lines/varieties comprising high and low total soluble solids (TSS) white onion lines along with red varieties were evaluated at the ICAR-Directorate of Onion and Garlic Research station. Data were recorded on seven biochemical parameters. In multivariate analysis, genotypes were clustered into three major groups: the first group comprised thirteen genotypes with high TSS; however, the second group (eight) comprised low TSS white onion genotypes, and in the third group (six), mostly red varieties were clubbed together. The analysis primarily focused on the trait TSS; it was significantly associated with the antioxidant assay 2, 2-diphenyl-1-picrylhydrazyl(DPPH) AE, while total sugar content was positively associated with the antioxidant assay 2, 2-azinobis (3-ethylbenzothiazoline- 6-sulfonic acid)ABTS. In principal component analysis (PCA), the first three principal components (PCs) with >1 Eigen value contributed 71.36% of the variability among genotypes. Characters with a maximum value at PC1 were total soluble solids (0.48), antioxidant capacity AE DPPH (0.46), and total sugar content (0.49). PC2 comprises total phenolic content (0.62) and total flavonoid content (0.62); for PC3, the major contributors were thiosulfinate content (0.82) and antioxidant capacity ABTS (0.32). From the findings of the present study, the best-performing high TSS lines can be used for advancement through strongly correlated traits using breeding strategies. These sorted high TSS lines (W-103, W-107, and W-123) (>22 °Brix.), high-sugar-content genotypes (W-108, W-111, and W-308), and W-361, which recorded high thiosulfinate content, can be advanced or used as parental material for the development of processing-suitable onion varieties. Full article

Fusarium infections in Pisum sativum L. crops present a major constraint to cultivation, leading to substantial yield losses. However, effective disease management strategies, particularly the implementation of biological control methods, offer promising approaches for mitigating infection severity and limiting pathogen spread. In P. sativum cultivation, pathogen control is particularly challenging due to the limited penetration of pesticides into the leaves. This is attributed to the dense crystalline plate structure within the leaf cuticle, which acts as a barrier, reducing the efficacy of conventional chemical treatments. Therefore, optimizing the formulation of biopesticides and plant conditioning agents is essential to improve the absorption and bioavailability of active ingredients, ensuring more effective disease management in P. sativum cultivation. This study examined the exogenous effects of garlic extracts in different formulations, including EliceVakcina (liposomal formulation), Garlic-lipo (liposomal formulation), and Garlic-oil (oil-based formulation), which contained high concentrations of abscisic acid (ABA) at 6.3, 81, and 80.4 µg g⁻¹, respectively. Transcriptomic profiling, including the identification of Differentially expressed genes (DEGs) and KEGG pathway analysis of EliceVakcina-treated field samples, revealed a significant upregulation of stress- and defence-related genes, as well as pathways associated with thiamine metabolism and ABA signalling. Notably, key defence genes, including pathogenesis-related (PR1, PR2, PR4, PR5) and SnRK2, were overexpressed, indicating an enhanced stress response. HPLC-DAD analytical investigations confirmed the activation of the thiamine biosynthesis pathway, demonstrating a 14.3% increase in vitamin B1 content. Furthermore, the absence of Fusarium infection in the treated small-plot field cultures suggests that the tested garlic extracts formulation functions as a promising preventive biostimulant against plant fungal diseases. Full article

Selenium deficiency poses a significant threat to human health. The low bioavailability of selenium in soil largely limits the improvement of selenium content in crops. Selenium in soil mainly exists in an organically bound form. Biochar has the ability to regulate the organic matter content of soil; however, the impact of biochar on the transformation of organically bound selenium in soil remains poorly understood. Therefore, this study investigates the effect of biochar on organically bound selenium in typical medium–to–high selenium soils from Yimen County, Yuxi City, Yunnan Province. Reed straw (RS), apple wood (AW), and walnut shells (WS) were used as biomass materials for biochar preparation. The study utilized organically bound selenium transformation incubation and pot experiments to explore the role of biochar in transforming organically bound selenium in soil. The results showed that organically bound selenium was the dominant selenium form in the soil, accounting for 66.31% of the total selenium content. Both pot experiments and incubation trials indicated that the addition of biochar significantly increased the levels of water–soluble and exchangeable selenium in the soil. The addition of biochar mainly promotes the conversion of fulvic acid–bound selenium into water–soluble and exchangeable selenium. In the absence of carbon sources, humic acid–bound selenium can also be converted to water–soluble and exchangeable selenium. Correlation analysis revealed that soil water–soluble selenium was significantly negatively correlated with soil total selenium (r = −0.792 **, p < 0.01), soil phosphatase activity (r = −0.645 *, p < 0.05), abundance taxa of Chloroflexi (r = −0.751 *, p < 0.05), Chytridiomycota (r = −0.674 *, p < 0.05), and Basidiomycota (r = 0.722 **, p < 0.05), while it was significantly positively correlated with soil urease activity (r = 0.809 **, p < 0.01), and significantly negatively correlated with abundance taxa of Myxococcota (r = −0.800 **, p < 0.01). Compared with the initial soil, the WS treatment (initial soil water–soluble selenium 0.31 μg·kg⁻¹, exchangeable selenium 0.11 μg·kg⁻¹) significantly increased the soil water–soluble selenium by 34.9 times and exchangeable selenium by 100.2 times. Additionally, the selenium content in garlic increased by 170% compared to the control group. Full article

The current study assessed the impact of adding wild garlic (Allinum ursinum L.) to the diets of turkeys on the physicochemical and microbiological properties as well as the fatty acid profile and antioxidant potential of thigh muscle. The tested materials were thigh muscle from 40 turkeys (Big-6 type) divided into two groups (P1—control group and P2—sample supplemented with wild garlic at a level of 0.2% in the feed mixture). Measurements of chemical composition, pH, water activity, color, total heme pigments, lipid oxidation, and microbiological analysis (Enterobacteriaceae, E. coli, Salmonella spp., L. monocytogenes) showed that the addition of wild garlic to a turkey diet did not affect thigh meat quality. The effect of adding wild garlic (Allinum ursinum L.) to the diets of turkeys on the antioxidant potential (against the DPPH radical) and fatty acid profile of the thigh muscle was noted. Thigh muscles obtained from turkeys reared in group P2 were characterized by a significantly higher PUFA content compared to meat from the control group. Further studies should consider turkey diet supplementation with a higher level of wild garlic and an in-depth analysis of meat quality. Full article

Background/Objectives: In the genus Allium, it has been shown that some organosulfate compounds of common garlic and onion have an antiplatelet effect. Still, little is known about the anticoagulant activity of the species, Allium ampeloprasum L., specifically Snow mountain garlic; due to its growth site at 6000 m above sea level at temperatures of −10 °C, it could contain different organosulfate compounds. Methods: This study evaluated the anticoagulant effect of a lyophilized aqueous extract of S. mountain garlic in vivo, toxicity in male Wistar rats for 90 days, and the organosulfate compounds present. Results: There was a significant increase (p < 0.05) in the area under the curve for bleeding time at doses of 500 and 1000 mg/kg/d of lyophilized aqueous extract of Snow mountain garlic and 100 mg/kg/d of acetylsalicylic acid. The ED₅₀ was 366 ± 2.43 mg/kg. For chronic toxicity in vivo, no histopathological alterations were found at doses below 500 mg/kg. On the other hand, organosulfate compounds were found in the lyophilized aqueous extract of S. mountain garlic that had not been documented to have an anticoagulant effect. Conclusions: We conclude that S. mountain garlic contains anticoagulant compounds which may be candidates for the treatment of thrombosis. Full article

The lone application of ammonium fertilizer is one of the most commonly used measures to supplement soil nutrients. At the same time, it also causes soil acidification and leads to many environmental problems, such as soil degradation and eutrophication. Garlic (Allium sativum L.) stalk (RGS) returning has been widely researched for its benefits related to soil organic carbon (SOC) and crop yields. However, few have researched the effects of the incorporation of RGS mixed with ammonium fertilizer on soil physicochemical properties and the bacterial community composition. We incubated soil with the control (N0); ammonium sulfate (AS); and ammonium sulfate combined with 1%, 2%, 3%, and 5% (rate of the dry soil weight) garlic stalk at 25 °C and 60% water-filled pore spaces (WFPS) for 67 days. We measured the soil properties before and on the last day of the experiment. The results showed that adding RGS increased the contents of soil potassium (K), magnesium (Mg), and total nitrogen (TN), but it significantly decreased soil nitrate (NO₃⁻). In addition, adding RGS increased the relative abundance of r-strategists and the soil r/K ratio. The α diversity of soil bacteria reached the highest value with 3% treatment. Compared to AS, RGS increased the relative abundance of Firmicutes and Actinobacteria but decreased that of Proteobacteria and Acidobacteria. The function genes of Replication_and_Repair and Cell_Motility were enhanced after adding AS, while the function genes of Metabolism_of_Other_Amino_Acids, Enzyme_Families, and Metabolism were enhanced with increased RGS rates. Although SOC increased, NO₃⁻ significantly decreased with the increase in the returning levels, which could be due to the strong decreases in nitrifying bacteria with increases in RGS rates from 3% to 5%. Therefore, adding RGS at 3% is suitable for soil bacterial biodiversity and nutrient balance. Full article