Search Results (110)

The rising prevalence of diet-related diseases is driving consumers to adopt healthier, plant-based diets. Aware of this consumer trend, the Food Industry is investing in innovative, tasty, plant-based foods with added nutraceutical value. However, health-promoting phytochemicals are often found in foods with a high content of natural sugars that are readily absorbed, undermining their health benefits. To ensure proper labelling and support consumers in their choices for healthier foods, the Food Industry relies on cost-effective methods to measure soluble sugars. Herein, we assess three established spectrophotometric assays—phenol, orcinol, and anthrone—for quantifying soluble sugars in 12 plant-based beverages, drinks, and extracts. The standard glucose solutions revealed that the phenol and orcinol reagents displayed the highest sensitivity. Applied to phytochemical-rich beverages, drinks, and extracts, the anthrone protocol leads to precipitation phenomena; the phenol is prone to interference from chlorophylls, carotenoids, melanoidins, (ellagi)tannins, and anthocyanins, whereas orcinol is susceptible only to anthocyanins. Though spectrophotometric assays overestimate sugar levels in both high- and low-sugar-content samples, the orcinol-sulfuric acid method offers an environmentally safe and cost-effective approach to quantifying soluble sugars in phytochemical-rich samples, fostering food innovation and helping to build consumer trust within resilient and sustainable food systems. 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

The growing global demand for food has driven an increase in both swine and agricultural production, although swine wastewater poses a significant environmental risk. This study employed elemental mapping techniques to evaluate the effects of swine wastewater irrigation on the spatial distribution and concentration of essential and non-essential elements, as well as on the morphological responses of habanero pepper (Capsicum chinense Jacq.) seedlings. Six treatments were tested, ranging from 0% to 100% swine wastewater (T1 = 20%, T2 = 40%, T3 = 60%, T4 = 80%, T5 = 100%, and T6 = control with conventional fertilization), using a completely randomized design with five replications. Emergence, elemental distribution, morphology, and seedling quality were evaluated. The highest emergence percentages and rates were observed in the 20% wastewater treatment and the control groups. Diluted wastewater treatments promoted potassium and calcium uptake, which correlated with improved seedling growth and vigor, while irrigation with 100% wastewater led to excessive chlorine and sulfur accumulation, negatively affecting morphology. These results indicate that the controlled dilution of swine wastewater optimizes nutrient availability and seedling development, offering an environmentally sustainable alternative for producing high-quality habanero pepper seedlings. This study provides novel insights into the environmental implications of swine wastewater reuse through elemental mapping, underscoring its potential to support sustainable and regenerative agriculture. Full article

Background/Objectives: To evaluate the concentrations of trace elements in tear fluid among athletes using particle-induced X-ray emission (PIXE), and to assess the associations with gender, sports intensity, and nutritional supplement intake. Methods: In this cohort study, 84 athletes engaged in high- or low-intensity sports completed a demographic and supplement-use questionnaire. Tear samples were collected using Schirmer strips and analyzed for elemental composition with PIXE, a high-sensitivity technique suited for small biological samples. Multivariate and nonparametric statistical analyses were used to compare groups. Results: There were 46 males and 38 females, aged 17–63 years (mean 30.21 years). Tear phosphorus, potassium, and sulfur concentrations were higher in women than men and higher in women participating in low-intensity compared to high-intensity sports. Tear concentrations of magnesium were higher in men participating in high-intensity sports compared to low-intensity sports. They were higher in men than women regardless of supplement intake. Iron concentrations were higher in men than women only when neither group was taking supplements. Smoking had a slight inverse relationship to iron values. Iron levels were particularly high in men participating in intense sports and low in smokers. Magnesium supplements were associated with raised magnesium levels in tears. Conclusions: This study demonstrates an association between trace element levels in human tears and gender, sports intensity, and food supplement intake. PIXE enables the evaluation of trace element concentration in tears, which may serve as potential biomarkers for the clinical assessment of athletes’ health. Full article

Maize (Zea mays) is a critical staple crop whose post-harvest losses, predominantly due to infestations by the maize weevil, Sitophilus zeamais, threaten food security. This study explores the possibility of utilizing S. zeamais, traditionally known as a pest, as an alternative protein source by assessing its nutritional profile and food safety attributes. Cultured under controlled conditions, S. zeamais specimens were processed into flour, which was subsequently analyzed for microbiological safety, protein content, and amino acid composition. Microbiological assays confirmed that the flour met established food safety standards, with aerobic mesophilic bacteria, fungi, and yeast present at negligible levels and no detection of coliforms, Salmonella spp., or Escherichia coli. Protein quantification revealed a high total protein content (48.1 ± 0.3%), although the salt-soluble fraction constituted only 13.7% of the total. The amino acid profile exhibited elevated levels of isoleucine, valine, and threonine, while deficiencies in leucine, lysine, sulfur amino acids, and tryptophan were noted. These findings suggest that, despite certain limitations, S. zeamais flour represents a viable protein source. Integrating targeted insect harvesting for protein into pest management strategies could help reduce post-harvest losses and contribute to improved food security and nutritional availability. Full article

Traditional tomato-braised beef brisket with potatoes is celebrated for its rich, complex flavors and culinary appeal but requires lengthy preparation. Pre-packaged versions of the dish rely on thermal sterilization for safety; however, high-temperature processing accelerates protein and lipid oxidation, thereby compromising its sensory quality. As the demand for ready-to-eat meals grows, the food industry faces the challenge of ensuring microbial safety while preserving flavor integrity. In this study, low-temperature plasma sterilization (LTPS) (160 KV, 450 s) was evaluated as a non-thermal alternative to conventional high-temperature short-time (HSS) sterilization. Furthermore, a comprehensive analysis was conducted over a 10-day storage period, assessing microbial viability, physicochemical properties (pH, shear force, and water-holding capacity), oxidative markers (TBARS, TVB-N, and protein carbonyls), volatile compounds (GC-MS), and electronic nose (e-nose) responses. The results revealed that LTPS (160 kV, 450 s) successfully maintained bacterial counts below regulatory limits (5 lg CFU/g) for 72 h, ensuring that the microbial indicators of short-term processed products sold to supermarkets through cold chain logistics were in the safety range. Additionally, LTPS-treated samples showed a 4.2% higher water-holding capacity (p < 0.05) during storage, indicating improved preservation of texture. Furthermore, LTPS-treated samples exhibited 32% lower lipid oxidation (p < 0.05) and retained 18% higher sulfhydryl content (p < 0.05) compared to HSS, indicating reduced protein oxidation. GC-MS and e-nose analyses showed that LTPS preserved aldehydes and ketones associated with meaty aromas, while HSS contributed to sulfur-like off-flavors. Principal component analysis showed that the LTPS samples had shorter distances across various storage periods compared to HSS, indicating reduced differences in aroma difference. The findings of this study demonstrate LTPS’s dual efficacy in microbial control and aroma preservation. The technology presents a viable strategy for extending the shelf life of pre-prepared meat dishes while reducing oxidative and flavor deterioration, thereby establishing a solid foundation for LTPS application in the pre-prepared food sector. Full article

Many of the flowers of ornamental and wild plants are edible. Flowers provide colors, flavors and textures to foods and serve as a potential source of bioactive compounds such as polyphenols, flavonoids and pigments, which exert a very high antioxidant activity. The cultivation of edible flowers is a production alternative that is on the rise. The main objective of this work has been to study the nutritional and aromatic value of garden garlic (Tulbaghia violacea) and wild leek (Allium ampeloprasum). The crops were carried out in the region of L’Horta Nord (Valencia, Spain), using organic production techniques. The proximate composition, antioxidant capacity, metal content and volatile fraction of the flowers were determined. The flowers of ornamental garlic and wild leek have been shown to be a source of fiber and even protein, with very low lipid content. There is no accumulation of heavy metals in these flowers. Organosulfur compounds are the chemical family of volatile components that predominate in these flowers, representing 98% of the volatile fraction of garden garlic flowers and 68.5% in wild leek flowers. The powerful antioxidant activity of the flowers studied and their relationship with a very significant aromatic fraction of sulfur components is well suited to the current trend of searching for natural and healthy foods with nutraceutical properties. It is recommended to continue studying the bioavailability of floral components and understand their effect on health, as well as organosulfur compounds for physiological functions. Full article

Garlic (Allium sativum L.) has been extensively studied for its therapeutic and culinary applications, owing to its sulfur-containing bioactive compounds, including allicin and its derivatives. This study identified garlic varieties with high allicin content from different regions of Korea. It explores the synthesis of allithiamine, a lipid-soluble derivative of thiamine with enhanced bioavailability, by combining garlic with various grains. High-performance liquid chromatography (HPLC) analysis revealed significant regional variations in the allicin content, with Jeju garlic exhibiting the highest levels (1.04 mg/g). Among the grains tested, Avena sativa showed the most effective interaction with garlic, yielding the highest allithiamine levels (14.93 mg/g). These findings underscore the importance of grain matrix properties in optimizing the synthesis of allithiamine. This study provides valuable insights into the development of functional foods that leverage the bioactive compounds in garlic to enhance metabolic health and thiamine bioavailability. Full article

Carbendazim (CBZ) is used to prevent fungal infections in agricultural crops. Given its high persistence and potential for long-term health effects, it is crucial to quickly identify pesticide residues in food and the environment in order to mitigate excessive exposure. Aptamer-based sensors offer a promising solution for pesticide detection due to their exceptional selectivity, design versatility, ease of use, and affordability. Herein, we report the development of an electrochemical aptasensor for CBZ detection. The sensor was fabricated through a one-step electrodeposition of platinum nanoparticles (Pt NPs) and reduced graphene oxide (rGO) on a glassy carbon electrode (GCE). Then, a CBZ-specific aptamer was attached via Pt-sulfur bonds. Upon combining CBZ with the aptamer on the electrode surface, the redox reaction of the electrochemical probe K₄[Fe(CN)₆] is hindered, resulting in a current drop. Under optimized conditions (pH of 7.5 and 25 min of incubation time), the proposed aptasensor showed a linear current reduction to CBZ concentrations between 0.5 and 15 nM. The limit of detection (LOD) for this proposed aptasensor is 0.41 nM. Along with its repeatable character, the aptasensor demonstrated better selectivity for CBZ compared to other potential compounds. The recovery rates for detecting CBZ in skim milk and tap water using the standard addition method were 98% and 96%, respectively. The proposed aptasensor demonstrated simplicity, sensitivity, and selectivity for detecting CBZ with satisfactory repeatability. It establishes a strong foundation for environmental monitoring of CBZ. Full article

Since ginger has characteristics of both food and medicine, it has a significant market demand worldwide. To effectively store ginger and achieve the drying and color enhancement effects required for better sales, it is often subjected to sulfur fumigation. Although sulfur fumigation methods can effectively prevent ginger from becoming moldy, they cause residual sulfur dioxide, harming human health. Traditional sulfur detection methods face disadvantages such as complex operation, high time consumption, and easy consumption. This paper presents a sulfur-fumigated ginger detection method based on natural image recognition. By directly using images from mobile phones, the proposed method achieves non-destructive testing and effectively reduces operational complexity. First, four mobile phones of different brands are used to collect images of sulfur- and non-sulfur-fumigated ginger samples. Then, the images are preprocessed to remove the blank background in the image and a deep neural network is designed to extract features from ginger images. Next, the recognition model is generated based on the features. Finally, meta-learning parameters are introduced to enable the model to learn and adapt to new tasks, thereby improving the adaptability of the model. Thus, the proposed method can adapt to different devices in its real application. The experimental results indicate that the recall rate, F1 score, and AUC-ROC of the four different mobile phones are more than 0.9, and the discrimination accuracy of these phones is above 0.95. Therefore, this method has good predictive ability and excellent practical value for identifying sulfur-fumigated ginger. Full article

Exopolysaccharides (EPSs) are large-molecular-weight, complex carbohydrate molecules and extracellularly secreted bio-polymers released by many microorganisms, including lactic acid bacteria (LAB). LAB are well known for their ability to produce a wide range of EPSs, which has received major attention. LAB-EPSs have the potential to improve health, and their applications are in the food and pharmaceutical industries. Several methods have been developed and optimized in recent years for producing, extracting, purifying, and characterizing LAB-produced EPSs. The simplest method of evaluating the production of EPSs is to observe morphological features, such as ropy and mucoid appearances of colonies. Ethanol precipitation is widely used to extract the EPSs from the cell-free supernatant and is generally purified using dialysis. The most commonly used method to quantify the carbohydrate content is phenol–sulfuric acid. The structural characteristics of EPSs are identified via Fourier transform infrared, nuclear magnetic resonance, and X-ray diffraction spectroscopy. The molecular weight and composition of monosaccharides are determined through size-exclusion chromatography, thin-layer chromatography, gas chromatography, and high-performance liquid chromatography. The surface morphology of EPSs is observed via scanning electron microscopy and atomic force microscopy, whereas thermal characteristics are determined through thermogravimetry analysis, derivative thermogravimetry, and differential scanning calorimetry. In the present review, we discuss the different existing methods used for the detailed study of LAB-produced EPSs, which provide a comprehensive guide on LAB-EPS preparation, critically evaluating methods, addressing knowledge gaps and key challenges, and offering solutions to enhance reproducibility, scalability, and support for both research and industrial applications. Full article

Allium species have great potential in the production of functional food via selenium biofortification. This review is devoted to the specificity of Allium plant biofortification with Se, including the genetic peculiarities, effect of the chemical form of the microelement, methods of supply, sulfur and AMF effects, and hormonal regulation. The biosynthesis of methylated Se amino acids and the beneficial effect of Se treatment on secondary metabolite accumulation and plant yield are discussed. Special attention is paid to the production of functional foods based on Allium plants enriched in different ways: bread with leek leaf powder, Allium microgreens and seedlings, and ‘Black garlic’ biofortified with Se. Further focus is provided to the high variability of Allium crop yield and quality under Se supply governed by genetic factors and environmental stresses, and to the need for plant growth technology optimization to obtain the predicted nutritional characteristics of the derived functional product with high anti-carcinogenic activity. Full article

Accurate water content detection is crucial for optimizing chemical reactions, ensuring product quality in pharmaceutical manufacturing, and maintaining food safety. In this study, nitrogen and sulfur co-doped graphene quantum dots (R-GQDs) were synthesized via a one-step hydrothermal method using o-phenylenediamine as the carbon source. The synthesis conditions, including reaction time, temperature, o-phenylenediamine concentration, and H₂SO₄/water ratio, were optimized using the Box-Behnken response surface methodology. The R-GQDs exhibited excellent fluorescence stability and distinct solvent-dependent characteristics, alongside a broad linear detection range and high sensitivity, making them highly suitable for dual-mode water content detection (colorimetric and fluorescent). To enhance the accuracy of visual detection, R-GQDs were incorporated into portable test strips with smartphone-assisted analysis, compensating for the human eye’s limitations in distinguishing subtle color changes. The sensor’s practical utility was validated through spiked recovery experiments in food samples, and the R-GQDs demonstrated good biocompatibility for in vivo imaging in shrimp. These findings highlight a novel strategy for developing portable, real-time water content sensors with potential applications in both portable detection systems and biological imaging. Full article

This study explored the sustainable valorization of fruit waste extracts from sugarcane bagasse (SB), banana peel (BP), and watermelon rind (WR) for Euglena gracilis biomass and β-1,3-glucan production. The extracts were prepared using water extraction (WE), high-temperature and pressure treatment (HTP), and dilute sulfuric acid treatment (DSA). The DSA-treated extracts consistently yielded the best results. E. gracilis cultured in SB-DSA showed the highest cell density with a 2.08-fold increase compared to the commercial HUT medium, followed by BP-DSA (1.35-fold) and WR-DSA (1.70-fold). Photosynthetic pigment production increased significantly, with chlorophyll a yield being highest in SB-DSA (1.90-fold increase). The chlorophyll a/b ratio and total carotenoid content also improved, indicating enhanced light-harvesting capacity and photoprotection. Photosynthetic efficiency, measured by chlorophyll fluorescence, notably improved. The maximum quantum yield of PSII (Fv/Fm) increased by up to 25.88% in SB-DSA, suggesting reduced stress and improved overall photosynthetic health. The potential photochemical efficiency (Fv/F0) showed even greater improvements: up to 40.53% in SB-DSA. Cell morphology analysis revealed larger cell aspect ratios, implying a more active cellular physiological state. β-1,3-glucan yield also increased by 23.99%, 12.92%, and 23.38% in SB-DSA, BP-DSA, and WR-DSA, respectively. This study demonstrates the potential of pretreated fruit waste as a cost-effective and sustainable medium for E. gracilis cultivation, offering the dual benefits of waste valorization and high-value compound production. These findings contribute to the development of more efficient biorefinery processes and align with the circular economy principles in food biotechnology. Full article

Marine macroalgae are organisms rich in bioactive compounds such as polysaccharides, polyphenols, and various minerals. Macroalgae are increasingly being added to the human diet precisely because they contain useful compounds that can also be used in the pharmaceutical industry. Previous research describes their addition to meat products, yogurt, bread, and baby food. However, data on the addition of algae to beer have been scarce. The goal of this work was to produce beer with the addition of brown macroalgae (Fucus virsoides) from the Adriatic Sea. In addition, the basic physical–chemical parameters (color, pH, ethanol, extract, and polyphenols) were determined. The most important premise is the transfer of selenium (Se) to beer, since Se is deficient in human food chain. The transfer of different metals, namely, S (sulfur), Mg (magnesium), P (phosphorus), K (potassium), Ca (calcium), Cr (chromium), Mn (manganese), Fe (iron), Co (cobalt), Ni (nickel), Cu (copper), Zn (zinc), As (arsenic), Se (selenium), Mo (molybdenum), Cd (cadmium), Hg (mercury), and Pb (lead), from algae to beer was determined using inductively coupled plasma–mass spectrometry (ICP−MS). The results, however, were not satisfactory regarding metal transfer. In particular, Se was detected in beer, but other metals such as As, Cd, and Pb were not. Alga addition contributed to extract values, and the original extract reached 14.3 °P in wort with alga addition, as opposed to 12.8 °P in the control sample. Such high extract content, however, resulted in beer with low alcohol content, <4% v/v for both beers. This could be explained by the high levels of unfermentable extract. pH values showed statistical difference between samples, meaning that the addition of algae significantly affected the pH value of beer, reducing acidity by almost 5%. Full article