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Search Results (1,702)

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Keywords = non-sensory

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11 pages, 264 KiB  
Perspective
The Interplay Between Environment and Drug Effects: Decoding the Ecocebo Phenomenon with Virtual Technologies
by Thomas Zandonai and Cristiano Chiamulera
Sensors 2025, 25(17), 5268; https://doi.org/10.3390/s25175268 - 24 Aug 2025
Abstract
In this perspective article, we introduce Ecocebo as a novel concept describing the modulatory effects of physical environments, whether natural or built, on drug effect. Positioned as a spatial component of the placebo effect, Ecocebo is grounded in evidence-based design principles and proposes [...] Read more.
In this perspective article, we introduce Ecocebo as a novel concept describing the modulatory effects of physical environments, whether natural or built, on drug effect. Positioned as a spatial component of the placebo effect, Ecocebo is grounded in evidence-based design principles and proposes that environmental features such as natural light, greenery, spatial geometry, and calming esthetics can significantly influence sensory, emotional, and cognitive processes. These environmental factors may enhance or modify pharmacological responses, especially for analgesics, anxiolytics, and antidepressants. We highlighted how exposure to restorative spaces can reduce pain perception, stress, and the need for medication, paralleling findings in placebo research where contextual and sensory cues influence brain regions linked to emotion and pain regulation. We propose virtual reality (VR) as the most suitable methodological tool to study Ecocebo in controlled and ecologically valid settings. VR allows for the precise manipulation of spatial features and real-time monitoring of physiological and psychological responses. We also propose integrating VR with neuromodulation techniques to investigate brain–environment–drug interactions. Finally, we addressed key methodological challenges such as defining control conditions and standardizing the measurement of presence. This perspective opens new directions for the integration of non-pharmacological and pharmacological interventions and personalized therapeutic environments to optimize clinical outcomes. Full article
17 pages, 529 KiB  
Systematic Review
Risk, Precipitating, and Perpetuating Factors in Functional Neurological Disorder: A Systematic Review Across Clinical Subtypes
by Ioannis Mavroudis, Katerina Franekova, Foivos Petridis, Alin Ciobîca, Gabriel Dăscălescu, Emil Anton, Ciprian Ilea, Sotirios Papagiannopoulos and Dimitrios Kazis
Brain Sci. 2025, 15(9), 907; https://doi.org/10.3390/brainsci15090907 - 23 Aug 2025
Abstract
Background: Functional Neurological Disorder (FND) encompasses conditions with neurological symptoms inconsistent with structural pathology, arising instead from complex interactions between psychological, biological, and social factors. Despite growing research, the etiological and risk factor landscape remains only partially understood, complicating diagnosis and treatment. Objective: [...] Read more.
Background: Functional Neurological Disorder (FND) encompasses conditions with neurological symptoms inconsistent with structural pathology, arising instead from complex interactions between psychological, biological, and social factors. Despite growing research, the etiological and risk factor landscape remains only partially understood, complicating diagnosis and treatment. Objective: This systematic review maps risk factors for major FND subtypes such as functional seizures (psychogenic non-epileptic seizures or PNES), functional cognitive disorder (FCD), functional movement disorders (FMD), functional weakness and sensory disturbances, functional visual symptoms, and functional gait abnormalities by categorizing predisposing, precipitating, and perpetuating influences. Methods: A systematic search of PubMed, PsycINFO, Scopus, and Web of Science initially identified 245 records. After removal of 64 duplicates, 181 studies were screened by title and abstract. Of these, 96 full texts were examined in detail, and finally 23 studies met the predefined inclusion criteria. Data were extracted and analyzed thematically within a biopsychosocial framework, with results summarized in subtype-specific profiles. Results: Childhood adversity, especially emotional, physical, or sexual abuse, emerged as a robust and consistent predisposing factor across PNES cohorts. Psychiatric history (notably anxiety, depression, and PTSD), neurodevelopmental traits (more frequent in FCD), and personality patterns such as alexithymia and somatization also contributed to vulnerability. Precipitating influences included acute psychological stress, intrapersonal conflict, or concurrent medical illness. Perpetuating factors comprise maladaptive illness beliefs, avoidance behaviors, insufficient explanation or validation by healthcare providers, and secondary gains related to disability. While several risk factors were shared across subtypes, others appeared subtype-specific (trauma was especially associated with PNES, whereas neurodevelopmental traits were more characteristic of FCD). Conclusions: FND arises from a dynamic interplay of predisposing, precipitating, and perpetuating factors, with both shared and subtype-specific influences. Recognizing this heterogeneity can enhance diagnostic precision, guide tailored intervention, and inform future research into the neurobiological and psychosocial mechanisms underlying FND. Full article
(This article belongs to the Section Neuropsychology)
25 pages, 1498 KiB  
Article
Metschnikowia pulcherrima as a Tool for Sulphite Reduction and Enhanced Volatile Retention in Noble Rot Wine Fermentation
by Zsuzsanna Bene, Ádám István Hegyi, Hannes Weninger and Kálmán Zoltán Váczy
Fermentation 2025, 11(9), 491; https://doi.org/10.3390/fermentation11090491 - 23 Aug 2025
Abstract
The use of non-Saccharomyces species is gaining momentum in modern winemaking as part of broader efforts to reduce chemical inputs and adapt to climate-driven challenges. In this study, Furmint grapes were harvested at two distinct ripeness levels: an early harvest with healthy [...] Read more.
The use of non-Saccharomyces species is gaining momentum in modern winemaking as part of broader efforts to reduce chemical inputs and adapt to climate-driven challenges. In this study, Furmint grapes were harvested at two distinct ripeness levels: an early harvest with healthy berries and a late harvest that included botrytized fruit. Two oenological protocols were compared: a conventional sulphur dioxide-based protocol and an alternative bioprotection-oriented approach that minimized SO2 additions. Bioprotection was carried out using Metschnikowia pulcherrima, followed by sequential inoculation with Torulaspora delbrueckii and Saccharomyces cerevisiae. Grape-derived tannins (from skin and seed) were also added to inhibit oxidative enzymes such as laccase. Fermentation was monitored using standard analytical techniques, with volatile aroma profiles characterized by HS-SPME-GC-MS. Results showed that harvest timing and botrytization strongly influenced the chemical composition of the wines. Moreover, the treatment protocol had a marked effect on the final sensory profile. Wines produced with the bioprotection-oriented protocol displayed enhanced aromatic complexity, particularly through higher concentrations of esters and higher alcohols. Overall, the alternative protocol involving M. pulcherrima-based bioprotection resulted in wines with more pronounced floral and fruity notes, supporting its potential as a viable strategy for producing expressive wines under evolving climatic conditions. Full article
(This article belongs to the Section Fermentation for Food and Beverages)
26 pages, 2897 KiB  
Article
Acceleration-Dependent Effects of Vibrotactile Gamma Stimulation on Cognitive Recovery and Cholinergic Function in a Scopolamine-Induced Neurotoxicity Mouse Model
by Tae-Woo Kim, Hee-Jung Park, Myeong-Hyun Nam, In-Ho Lee, Zu-Yu Chen, Hee-Deok Yun and Young-Kwon Seo
Biomedicines 2025, 13(8), 2031; https://doi.org/10.3390/biomedicines13082031 - 20 Aug 2025
Viewed by 260
Abstract
Background: Alzheimer’s disease is a progressive neurodegenerative disorder characterized by cognitive decline and memory loss. Gamma (γ) oscillations are closely linked to learning and memory, and recent interest has grown around Gamma ENtrainment Using Sensory stimulation (GENUS) as a non-invasive neuromodulation strategy. However, [...] Read more.
Background: Alzheimer’s disease is a progressive neurodegenerative disorder characterized by cognitive decline and memory loss. Gamma (γ) oscillations are closely linked to learning and memory, and recent interest has grown around Gamma ENtrainment Using Sensory stimulation (GENUS) as a non-invasive neuromodulation strategy. However, the therapeutic impact of vibrotactile gamma stimulation under varying physical parameters such as acceleration remains underexplored. Methods: Differentiated SH-SY5Y cells were treated with amyloid-β (Aβ) and exposed to vibrotactile stimulation at 2.2 or 4.0 m/s2. In vivo, male C57BL/6N mice (7 weeks old, 35 g) were administered scopolamine to induce neurotoxicity and randomly assigned to sham, scopolamine, donepezil, or vibrotactile stimulation groups (n = 10 each). Behavioral tests, biochemical assays, Western blotting, and immunohistochemistry were performed to evaluate cognitive function, oxidative stress, cholinergic activity, synaptic plasticity, and neuroinflammation. Results: In vitro, SH-SY5Y cells exposed to amyloid-beta (Aβ) were treated with vibrotactile stimulation, resulting in enhanced neuronal marker expression at 2.2 m/s2. In vivo, mice receiving stimulation at 2.2 m/s2 showed improved cognitive performance, reduced oxidative stress, restored cholinergic function, suppressed neuroinflammation, and enhanced synaptic plasticity. Mechanistically, these effects were associated with activation of the AKT/GSK3β/β-catenin pathway. Conclusions: Our findings demonstrate that vibrotactile gamma stimulation at 2.2 m/s2 exerts greater therapeutic efficacy than higher acceleration, highlighting the importance of optimizing stimulation parameters. This work supports the potential of acceleration-tuned, non-invasive GENUS-based therapies as effective strategies for cognitive recovery in neurodegenerative conditions. Full article
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30 pages, 2315 KiB  
Article
Exploring the Development of a Clean-Label Vegan Burger Enriched with Fermented Microalgae
by Joseane C. Bassani, Valter F. R. Martins, Joana Barbosa, Marta Coelho, Clara Sousa, Juliana Steffens, Geciane T. Backes, Hugo Pereira, Manuela E. Pintado, Paula C. Teixeira, Alcina M. M. B. Morais and Rui M. S. C. Morais
Foods 2025, 14(16), 2884; https://doi.org/10.3390/foods14162884 - 20 Aug 2025
Viewed by 225
Abstract
Haematococcus pluvialis and Porphyridium cruentum are red microalgae with high biotechnological potential due to their rich composition of bioactive compounds. However, their intense flavor limits their application in food products. This study evaluated the impact of fermentation with Lactiplantibacillus plantarum (30 °C for [...] Read more.
Haematococcus pluvialis and Porphyridium cruentum are red microalgae with high biotechnological potential due to their rich composition of bioactive compounds. However, their intense flavor limits their application in food products. This study evaluated the impact of fermentation with Lactiplantibacillus plantarum (30 °C for 48 h; LAB-to-biomass ratio of 0.1:1; 106 CFU/mL) on the physicochemical and functional properties of H. pluvialis and P. cruentum biomasses. Particular attention was given to antioxidant activity (ABTS and ORAC assays), color, amino acid profiles, and volatile organic compound (VOC) profiles, all of which may influence sensory characteristics. Results demonstrated that non-fermented H. pluvialis exhibited significantly higher antioxidant activity (AA) than P. cruentum. After fermentation, H. pluvialis showed an ABTS value of 3.22 ± 0.35 and an ORAC value of 54.32 ± 1.79 µmol TE/100 mg DW, while P. cruentum showed an ABTS of 0.26 ± 0.00 and an ORAC of 3.11 ± 0.13 µmol TE/100 mg DW. Total phenolic content (TPC) of fermented H. pluvialis and P. cruentum was 1.08 ± 0.23 and 0.18 ± 0.026 mg GAE/100 mg DW, respectively. Both AA and TPC increased after fermentation. Fermentation also significantly affected biomass color. FTIR analysis showed intensification of protein and carbohydrate vibrational bands post-fermentation. GC-MS analysis of VOCs showed that P. cruentum contained 42 VOCs before fermentation, including trans-β-ionone, 4-ethyl-6-hepten-3-one, hexanal, and heptadienal, which are responsible for fishy and algal odors. Fermentation with Lb. plantarum significantly reduced these compounds, lowering trans-β-ionone to 0.1453 mg/L and eliminating 4-ethyl-6-hepten-3-one entirely. H. pluvialis contained 22 VOCs pre-fermentation; fermentation eliminated hexanal and reduced heptadienal to 0.1747 ± 0.0323 mg/L. These changes contributed to improved sensory profiles. Fermentation also induced significant changes in the amino acid profiles of both microalgae. The fermented biomasses were incorporated into vegan burgers made from chickpea, lentil, and quinoa. Color evaluation showed more stable and visually appealing tones, while texture remained within desirable consumer parameters. These findings suggest that Lb. plantarum fermentation is an effective strategy for improving the sensory and functional characteristics of microalgal biomass, promoting their use as sustainable, value-added ingredients in innovative plant-based foods. Full article
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42 pages, 1850 KiB  
Review
Date Palm (Phoenix dactylifera L.) Fruit: Strategic Crop for Food Security, Nutritional Benefits, Postharvest Quality, and Valorization into Emerging Functional Products
by Nasser Al-Habsi
Sustainability 2025, 17(16), 7491; https://doi.org/10.3390/su17167491 - 19 Aug 2025
Viewed by 470
Abstract
Date palm (Phoenix dactylifera L.) is a vital crop cultivated primarily in developing regions, playing a strategic role in global food security through its significant contribution to nutrition, economy, and livelihoods. Global and regional production trends revealed increasing demand and expanded cultivation [...] Read more.
Date palm (Phoenix dactylifera L.) is a vital crop cultivated primarily in developing regions, playing a strategic role in global food security through its significant contribution to nutrition, economy, and livelihoods. Global and regional production trends revealed increasing demand and expanded cultivation areas, underpinning the fruit’s importance in national food security policies and economic frameworks. The date fruit’s rich nutritional profile, encompassing carbohydrates, dietary fiber, minerals, and bioactive compounds, supports its status as a functional food with health benefits. Postharvest technologies and quality preservation strategies, including temperature-controlled storage, advanced drying, edible coatings, and emerging AI-driven monitoring systems, are critical to reducing losses and maintaining quality across diverse cultivars and maturity stages. Processing techniques such as drying, irradiation, and cold plasma distinctly influence sugar composition, texture, polyphenol retention, and sensory acceptance, with cultivar- and stage-specific responses guiding optimization efforts. The cold chain and innovative packaging solutions, including vacuum and modified atmosphere packaging, along with biopolymer-based edible coatings, enhance storage efficiency and microbial safety, though economic and practical constraints remain, especially for smallholders. Microbial contamination, a major challenge in date fruit storage and export, is addressed through integrated preservation approaches combining thermal, non-thermal, and biopreservative treatment. However, gaps in microbial safety data, mycotoxin evaluation, and regulatory harmonization hinder broader application. Date fruit derivatives such as flesh, syrup, seeds, press cake, pomace, and vinegar offer versatile functional roles across food systems. They improve nutritional value, sensory qualities, and shelf life in bakery, dairy, meat, and beverage products while supporting sustainable waste valorization. Emerging secondary derivatives like powders and extracts further expand the potential for clean-label, health-promoting applications. This comprehensive review underscores the need for multidisciplinary research and development to advance sustainable production, postharvest management, and value-added utilization of date palm fruits, fostering enhanced food security, economic benefits, and consumer health worldwide. Full article
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10 pages, 425 KiB  
Communication
Evidence for Discriminant Specific Tastes in Chardonnay Wines Among Other White Wines
by Baptiste Seinforin, Soline Caillé, Maria Nikolantonaki and Cédric Saucier
Foods 2025, 14(16), 2870; https://doi.org/10.3390/foods14162870 - 19 Aug 2025
Viewed by 175
Abstract
The quality of white wine is related to sensory attributes like color, odor and taste. This study focused mainly on taste attributes of white wines. The research hypothesis was to find out if taste-related attributes alone, determined by sensory experiment, could discriminate Chardonnay [...] Read more.
The quality of white wine is related to sensory attributes like color, odor and taste. This study focused mainly on taste attributes of white wines. The research hypothesis was to find out if taste-related attributes alone, determined by sensory experiment, could discriminate Chardonnay versus non-Chardonnay wines. Sensory analyses were performed with a trained panel on commercial white wines made from single varieties. Black glasses and nose clips were used to remove sensory interference and to first assess only taste attributes. Initial tests were then performed to evaluate the possibility to discriminate against Chardonnay wines only due to taste. In a second series of experiments, Rate All That Apply (RATA) experiments were performed in a set of Chardonnay versus non-Chardonnay wines. An initial sensory experiment revealed that some of the Chardonnay wines could be discriminated against by taste only but that recognition by using olfaction was more powerful which confirmed our research hypothesis in part. The second series of RATA sensory analysis revealed that some specific descriptors such as fat, salt, bitter and acid are involved in the taste discrimination of Chardonnay versus non-Chardonnay wines, especially with Sauvignon Blanc wines. These findings suggest that while modal sensory approach remains more robust for varietal identification, taste alone offers some discriminatory power. Full article
(This article belongs to the Special Issue Novel Insights into Food Flavor Chemistry and Analysis)
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19 pages, 1165 KiB  
Article
Integrated (Statistical) Analysis of Honey Enriched with Aromatic Herbs: Phenolic Profile, Heavy Metal and NIR Spectroscopy
by Berat Durmishi, Vesna Knights, Tamara Jurina, Smajl Rizani, Gorica Pavlovska, Valbonë Mehmeti, Ana Jurinjak Tušek, Maja Benković, Davor Valinger and Jasenka Gajdoš Kljusurić
Processes 2025, 13(8), 2598; https://doi.org/10.3390/pr13082598 - 17 Aug 2025
Viewed by 306
Abstract
Honey is recognized as a nutritionally rich and functional option, often used as a natural sweetener due to its content of glucose, fructose, vitamins, minerals, enzymes and antioxidants. Its antioxidant, antibacterial and anti-inflammatory properties are well known. Recently, interest has grown in functional [...] Read more.
Honey is recognized as a nutritionally rich and functional option, often used as a natural sweetener due to its content of glucose, fructose, vitamins, minerals, enzymes and antioxidants. Its antioxidant, antibacterial and anti-inflammatory properties are well known. Recently, interest has grown in functional honey enriched with bioactive plant components, such as extracts of rosemary, lavender, oregano, and sage, which can enhance phenolic content and antioxidant capacity. However, such enrichment may alter honey’s sensory characteristics and introduce contaminants, including heavy metals, necessitating comprehensive quality assessment. This study aimed to evaluate the chemical and functional quality of honey enriched with aromatic plant extracts from Kosovo, Albania, and North Macedonia, using an integrated approach. The research included the quantification of total phenolic compounds (TPCs), analysis of heavy metal content, and the application of near-infrared (NIR) spectroscopy with two devices (laboratory and portable). The results showed that geographical origin and herbal additions significantly affect TPC and heavy metal concentrations. Honey from Kosovo had the highest TPC, while Albanian honey showed higher concentrations of iron and nickel. Enrichment with oregano and rosemary significantly increased TPC and, levels of heavy metals such as lead and nickel. These findings underscore both the nutritional potential and safety considerations of enriched honey products. Accurate, non-destructive techniques like NIR spectroscopy offer valuable tools for quality control; however, further work is needed to evaluate sensory acceptance and long-term safety of enriched honey. Full article
(This article belongs to the Section Chemical Processes and Systems)
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16 pages, 1377 KiB  
Article
Climate Change Adaptation in Winemaking: Combined Use of Non-Saccharomyces Yeasts to Improve the Quality of Pedro Ximénez Wines
by Fernando Sánchez-Suárez, Rafael Martínez-García and Rafael A. Peinado
Microorganisms 2025, 13(8), 1908; https://doi.org/10.3390/microorganisms13081908 - 15 Aug 2025
Viewed by 371
Abstract
This study evaluates the impact of two non-Saccharomyces yeasts, Lachancea thermotolerans and Metschnikowia pulcherrima, on the oenological and sensory characteristics of Pedro Ximénez (PX) white wines produced in warm regions of southern Spain. PX wines are particularly affected by climate change, [...] Read more.
This study evaluates the impact of two non-Saccharomyces yeasts, Lachancea thermotolerans and Metschnikowia pulcherrima, on the oenological and sensory characteristics of Pedro Ximénez (PX) white wines produced in warm regions of southern Spain. PX wines are particularly affected by climate change, often exhibiting low acidity and limited aromatic complexity. Fermentations were performed using pure and sequential cultures of these yeasts and compared to a control inoculated with Saccharomyces cerevisiae. Wines fermented with L. thermotolerans showed increased titratable acidity (up to 6.83 g/L), reduced pH (down to 3.02), and higher lactic acid concentrations, contributing to improved freshness and microbial stability. The use of M. pulcherrima led to a significant rise in ester production, enhancing fruity and floral aromatic notes. Sequential fermentation using both yeasts produced wines with the highest overall aromatic complexity and superior performance in sensory evaluations. These findings support the use of L. thermotolerans and M. pulcherrima as a promising biotechnological strategy to improve white wine quality under climate change conditions. Full article
(This article belongs to the Special Issue Wine Fermentation Microorganisms)
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14 pages, 2535 KiB  
Article
Development and Evaluation of Potential Probiotic Coconut Water Beverages: Fermentation, Storage, and Consumer Perception
by Brenda Novais Santos, Ana Lúcia Fernandes Pereira, Thatyane Vidal Fonteles and Sueli Rodrigues
Processes 2025, 13(8), 2554; https://doi.org/10.3390/pr13082554 - 13 Aug 2025
Viewed by 329
Abstract
Coconut water was explored as a plant-based substrate for the development of probiotic beverages fermented with four Bifidobacterium strains (B. animalis B-41406, B. bifidum B-41410, B. breve B-41408, and B. infantis B-41661). Each strain was tested separately in a monoculture, with the [...] Read more.
Coconut water was explored as a plant-based substrate for the development of probiotic beverages fermented with four Bifidobacterium strains (B. animalis B-41406, B. bifidum B-41410, B. breve B-41408, and B. infantis B-41661). Each strain was tested separately in a monoculture, with the coconut water adjusted to pH 6.7 and fermented under anaerobic conditions at 37 °C for 24 h. All formulations achieved a high cell viability (>12 log CFU/mL post-fermentation) and maintained counts above 6 log CFU/mL after 42 days at 4 °C. The fermentation resulted in significant lactic acid production (up to 6.1 g/L), with moderate acetic acid accumulation, and the pH remained below 4.5, ensuring microbiological stability. The sugar consumption varied across the strains, with B. bifidum and B. breve utilizing glucose and fructose more effectively. A sensory analysis, conducted with 100 untrained panelists using a 9-point hedonic scale and the Check-All-That-Apply (CATA) method, revealed that the B. bifidum-fermented beverage had the highest acceptance, attributed to favorable descriptors such as an “ideal sweetness”, “coconut flavor”, and “ideal texture”. These findings support the application of B. bifidum in the formulation of stable, microbiologically viable, and organoleptically acceptable non-dairy probiotic beverages, highlighting coconut water as a promising functional matrix. Full article
(This article belongs to the Special Issue Green Technologies for Food Processing)
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16 pages, 776 KiB  
Article
Sour Fruit Beers—Ethanol and Lactic Acid Fermentation in Beer Production
by Adam Głowacki, Justyna Paszkot, Witold Pietrzak and Joanna Kawa-Rygielska
Molecules 2025, 30(16), 3358; https://doi.org/10.3390/molecules30163358 - 12 Aug 2025
Viewed by 339
Abstract
Fruit and sour beers are popular due to their unique sensory characteristics. Owing to changes in physicochemical parameters, mixed culture fermentation is a promising research area. The aim of the study was to evaluate how ethanol and lactic acid fermentation, combined with the [...] Read more.
Fruit and sour beers are popular due to their unique sensory characteristics. Owing to changes in physicochemical parameters, mixed culture fermentation is a promising research area. The aim of the study was to evaluate how ethanol and lactic acid fermentation, combined with the addition of berry fruits during the beer production process, influence the physicochemical and sensory characteristics of sour fruit beers. Three worts differing in hopping system were produced: one classic sweet wort and two lacto-fermented. Strawberries or raspberries were added to the young beer. This research showed that acidification of wort, fruit addition, and limiting of hopping time had a positive effect on both technological and sensory characteristics. Despite pH differences, alcohol content in beers was similar (2.52–3.21% v/v). Production method influenced mainly lactic acid (0–2.30 g/L), pH (3.53–4.79), and glycerol (0.83–1.62 g/L) contents. Non-acidified beers had the highest dextrin (17.64–23.13 g/L) and glycerol (1.36–1.62 g/L) levels. The addition of strawberries increased phenolics (205.21–237.03 mg GAE/L), FRAP (0.82–1.17 mmol TE/L), and refreshment sensation, while raspberries mainly enhanced sensory atributes (colour, foam, fruitiness, aroma). Lactic fermentation did not show a clear effect on polyphenol content or antioxidant activity. The research offers practical insights into functional beer development, with its novelty of using mixed fermentation and fruit addition to shape characteristics. Full article
(This article belongs to the Section Food Chemistry)
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23 pages, 402 KiB  
Article
Embodied Multisensory Gastronomic Experience and Sustainable Destination Appeal: A Grounded Theory Approach
by Qicheng Pan, Qingchuo Zhang, Junjun Tian, Jinhua Zhang and Qian Chen
Sustainability 2025, 17(16), 7296; https://doi.org/10.3390/su17167296 - 12 Aug 2025
Viewed by 335
Abstract
The shift toward experience-oriented travel has positioned food as a central driver for attracting visitors to sustainable destinations, directly supporting United Nations Sustainable Development Goal (SDG)11 (resilient cities) and SDG 12 (responsible consumption). While prior research has predominantly emphasised marketing outcomes, the role [...] Read more.
The shift toward experience-oriented travel has positioned food as a central driver for attracting visitors to sustainable destinations, directly supporting United Nations Sustainable Development Goal (SDG)11 (resilient cities) and SDG 12 (responsible consumption). While prior research has predominantly emphasised marketing outcomes, the role of bodily experiences in shaping gastronomic tourism has received less attention. This study explores how sensory elements (sight, sound, smell, taste, and touch) and non-sensory elements (including cultural meaning and service quality) jointly influence food-related travel experiences. Twenty-five self-identified food travellers were interviewed in a United Nations Educational, Scientific and Cultural Organization (UNESCO) City of Gastronomy, and their narratives were analysed using a three-stage grounded theory approach in NVivo 12. The resulting model identifies four interrelated dimensions: (1) embodied experience, grounded in culinary memories and shared cultural narratives; (2) sensory stimulation arising from food and its surroundings; (3) situated embodiment, shaped by location, timing, and social interaction; and (4) environmental perception, encompassing food presentation, facility quality, cleanliness, and pricing fairness. These dimensions interact to enhance overall experience quality. By integrating an embodied perspective with a sustainability focus, this study advances tourism experience research and offers practical guidance for designing multisensory dining environments, fostering environmentally responsible visitor behaviour, and ensuring a balanced relationship between price and perceived value. Full article
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29 pages, 12645 KiB  
Article
The IoRT-in-Hand: Tele-Robotic Echography and Digital Twins on Mobile Devices
by Juan Bravo-Arrabal, Zhuoqi Cheng, J. J. Fernández-Lozano, Jose Antonio Gomez-Ruiz, Christian Schlette, Thiusius Rajeeth Savarimuthu, Anthony Mandow and Alfonso García-Cerezo
Sensors 2025, 25(16), 4972; https://doi.org/10.3390/s25164972 - 11 Aug 2025
Viewed by 526
Abstract
The integration of robotics and mobile networks (5G/6G) through the Internet of Robotic Things (IoRT) is revolutionizing telemedicine, enabling remote physician participation in scenarios where specialists are scarce, where there is a high risk to them, such as in conflicts or natural disasters, [...] Read more.
The integration of robotics and mobile networks (5G/6G) through the Internet of Robotic Things (IoRT) is revolutionizing telemedicine, enabling remote physician participation in scenarios where specialists are scarce, where there is a high risk to them, such as in conflicts or natural disasters, or where access to a medical facility is not possible. Nevertheless, touching a human safely with a robotic arm in non-engineered or even out-of-hospital environments presents substantial challenges. This article presents a novel IoRT approach for healthcare in or from remote areas, enabling interaction between a specialist’s hand and a robotic hand. We introduce the IoRT-in-hand: a smart, lightweight end-effector that extends the specialist’s hand, integrating a medical instrument, an RGB camera with servos, a force/torque sensor, and a mini-PC with Internet connectivity. Additionally, we propose an open-source Android app combining MQTT and ROS for real-time remote manipulation, alongside an Edge–Cloud architecture that links the physical robot with its Digital Twin (DT), enabling precise control and 3D visual feedback of the robot’s environment. A proof of concept is presented for the proposed tele-robotic system, using a 6-DOF manipulator with the IoRT-in-hand to perform an ultrasound scan. Teleoperation was conducted over 2300 km via a 5G NSA network on the operator side and a wired network in a laboratory on the robot side. Performance was assessed through human subject feedback, sensory data, and latency measurements, demonstrating the system’s potential for remote healthcare and emergency applications. The source code and CAD models of the IoRT-in-hand prototype are publicly available in an open-access repository to encourage reproducibility and facilitate further developments in robotic telemedicine. Full article
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18 pages, 8161 KiB  
Article
Compound Eye Structure and Phototactic Dimorphism in the Yunnan Pine Shoot Beetle, Tomicus yunnanensis (Coleoptera: Scolytinae)
by Hua Xie, Hui Yuan, Yuyun Wang, Xinyu Tang, Meiru Yang, Li Zheng and Zongbo Li
Biology 2025, 14(8), 1032; https://doi.org/10.3390/biology14081032 - 11 Aug 2025
Viewed by 316
Abstract
Tomicus yunnanensis, a notorious forest pest in southwest China, primarily employs infochemicals to coordinate mass attacks that overcome host tree defenses. However, secondary visual cues, particularly detection of host color changes, also aid host location. This study characterized the compound eye structure [...] Read more.
Tomicus yunnanensis, a notorious forest pest in southwest China, primarily employs infochemicals to coordinate mass attacks that overcome host tree defenses. However, secondary visual cues, particularly detection of host color changes, also aid host location. This study characterized the compound eye structure and vision of T. yunnanensis using electron microscopy and phototaxis tests. The apposition eye contains 224–266 ommatidia, with asymmetry between left and right. Quadrilateral facets occupy the dorsal third, while hexagonal facets dominate elsewhere. Each ommatidium comprises a large corneal lens, an acone-type crystalline cone from four cone cells, and an open-type rhabdom formed by eight retinular cells (R7–R8 centrally, R1–R6 peripherally), surrounded by two primary and at least seventeen secondary pigment cells. Dark/light adaptation alters cone size/shape and rhabdom cross-sectional area/outline (without pigment granule movement) to regulate light reaching the photoreceptors. Behavioral observations showed peak flight activity occurs between 7:00–11:00 AM, with no nighttime activity. Phototaxis tests revealed females are highly sensitive to 360 nm, 380 nm, and 700 nm wavelengths, while males exhibit high sensitivity to 360 nm and 400 nm. This work enhances knowledge on the integration of visual and olfactory sensory information in beetles for host location and non-host avoidance. Full article
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16 pages, 395 KiB  
Article
Sweetness Ratings of U.S. Infant Formulas
by Chelsea Olson, Rajesh Kumar, Martin J. Talavera, Christopher E. Anderson and Jennifer A. Hanson
Nutrients 2025, 17(16), 2602; https://doi.org/10.3390/nu17162602 - 11 Aug 2025
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Abstract
Background/Objectives: The U.S. Food and Drug Administration sets nutritional standards for infant formulas. Yet, the carbohydrate components of these formulas can vary markedly in type as well as sweetness intensity. Despite evidence suggesting sweetness can influence intake, limited research exists on the [...] Read more.
Background/Objectives: The U.S. Food and Drug Administration sets nutritional standards for infant formulas. Yet, the carbohydrate components of these formulas can vary markedly in type as well as sweetness intensity. Despite evidence suggesting sweetness can influence intake, limited research exists on the sweetness properties of infant formulas. This study evaluated the sweetness of six commonly used infant formulas in the United States. Methods: A sensory panel (n = 15) was formed by selecting individuals who achieved a 100% accuracy on three distinct sensory acuity screening tests to assess their ability to detect, differentiate, and quantify various sucrose concentrations. Following training, the panel evaluated each formula during three separate sessions using a sweetness scale from zero to fifteen, where zero represented no sweetness (distilled water) and fifteen represented extreme sweetness (16 g sucrose/100 mL of water). Differences in sweetness were determined using 3-way ANOVA (infant formula, repetition, and panelists) followed by post hoc pairwise comparisons. Results: Individual sample sweetness ratings ranged from 0 to 4.5 with a mean rating for all samples of 1.9 (±1.3). Significant differences were detected among the formulas F(5, 264) = 96.1, p < 0.0001. One formula, a standard milk-based formula, which contains no added non-lactose sugars, was rated significantly sweeter than any of the other formulas while the sweetness ratings for three formulas which all include non-lactose added sugars were significantly lower than that of the other formulas. Conclusions: The potential implications of these noted sweetness differences make this an important topic for future sensory, behavior, and health research Full article
(This article belongs to the Section Pediatric Nutrition)
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