Search Results (398)

This study evaluated the effects of dietary supplementation with dried Haematococcus pluvialis biomass on egg quality in laying hens using a multilevel analytical approach. A total of 100 ISA Brown hens were divided into two groups: a control group (CTRL) fed a basal diet and an experimental group (HP) receiving the same diet supplemented with 0.075% H. pluvialis. Supplementation did not significantly affect most physical egg parameters, although yolk index and yolk height were improved in the HP group. A marked increase in yolk pigmentation was observed, with values reaching 15 on the DSM color fan compared to 8.4 in CTRL (p < 0.0001). Significant enhancements in yolk nutritional quality were detected, including increased total carotenoids and the presence of astaxanthin exclusively in the HP group. Mineral composition was also markedly affected, with significant increases in essential elements such as Fe, Mg, Zn, I, and P in both albumen and yolk. The fatty acid profile was favorably modulated, showing a reduction in saturated fatty acids and an increase in monounsaturated fatty acids, along with improved nutritional indices (AI, TI, HH). Instrumental sensory analysis revealed clear discrimination between groups based on color (E-eye), while differences in volatile profiles (E-nose) were less pronounced. However, a reduction in oviposition rate and egg mass was observed in the supplemented group. Overall, the inclusion of H. pluvialis biomass represents an effective strategy for the natural biofortification of eggs, improving their nutritional and functional value. Full article

Ultraviolet (UV) light exposure is a recognised risk factor for dermal haemangiosarcoma (HSA) in dogs and dermal squamous cell carcinoma (SCC) in dogs and cats. These tumours cause substantial local disease and often require repeated surgery due to recurrence or de novo lesions, creating a notable welfare and financial burden. Research on preventing harmful UV exposure in pets is still in its infancy, particularly in relation to the safety of UV filters used in sunscreens. This review summarises the current evidence on UV-induced carcinogenesis, strategies to reduce UV exposure, and the safety of sunscreen ingredients in dogs and cats. UV light is strongly implicated in a range of dermatoses, from actinic keratosis to dermal HSA and SCC in dogs and cats, and the risk is likely higher in Australian pets. Indoor confinement during peak UV periods, shade, and sun-protective clothing can reduce exposure, with sunscreen an additional strategy. Sunscreen is relevant because UV-associated cancers typically develop in sparsely haired or hairless regions such as the nose and ventrum, making these areas suitable for targeted sunscreen application. Sunscreens containing non-nanoparticle zinc oxide appear safe for dogs and cats when ingestion is prevented or minimised, whereas the safety of organic UV filters remains unclear due to limited safety data in both humans and animals. Non-nanoparticle titanium dioxide is a possible alternative to zinc oxide and organic filters, but there is currently little information on its safety when ingested by dogs and cats. Overall, the available evidence supports sunscreen as a necessary component of UV-reduction strategies in pets, but substantial research is needed to determine the safety profiles of different UV filters and to establish evidence-based guidelines for their safe use. Full article

Honeybee brood is a nutrient-rich food source containing natural umami-active compounds, such as glutamic acid, aspartic acid, and 5′-nucleotides, which are responsible for its characteristic umami taste. This study aimed to optimize drying conditions to enhance the umami composition and sensory properties of honeybee brood umami powder (HBb-UP). A factorial design was employed to evaluate the effects of drying temperature and time on umami-related amino acids, 5′-nucleotides, and equivalent umami concentration (EUC). Drying temperature and time significantly influenced the formation of umami compounds, with the optimized drying condition (65 °C for 3 h) promoting higher umami composition and improved sensory attributes of HBb-UP. Volatile flavor analysis using GC–MS and an electronic nose revealed a diverse range of aroma compounds contributing to the overall flavor profile. Descriptive sensory evaluation and electronic tongue analysis indicated that umami and saltiness were the dominant taste attributes, accompanied by mild seasoning and fishy notes associated with interactions between amino acids and nucleotides. Principal component analysis demonstrated positive correlations among umami-related amino acids, nucleotides, EUC, and sensory attributes, confirming their combined contribution to taste perception. These findings highlight the potential of optimized HBb-UP as a natural flavor enhancer and functional ingredient for use in sustainable food systems. Full article

Blanching is a critical postharvest step that influences broccoli color, texture, flavor, and nutritional quality, and may affect the formation of warmed-over flavor (WOF) related volatile compounds under thermal processing. This study compares hot water blanching (HWB, 98 ± 1 °C, 30 to 150 s) and steam blanching (SB, 100 °C, 30 to 150 s) by analyzing color, texture, peroxidase activity, electronic nose, volatile compounds, sulforaphane content, and scanning electron microscopy (SEM) to determine how blanching conditions influence physicochemical attributes, cellular organization, and WOF-related volatile profiles in broccoli. Overall quality retention was superior with SB, particularly at 60 s, as evidenced by lower residual enzyme activity, improved firmness retention, better maintained cellular structure as observed microscopically, and higher sulforaphane retention relative to HWB. Multivariate analysis identified nine key volatile markers (variable importance in projection (VIP) > 1 and relative odor activity value (ROAV) > 1), including the WOF-associated aldehyde pentanal. Broccoli treated by SB for 60 s exhibited markedly lower levels of these aldehydes than samples subjected to HWB. Correlation analysis revealed a positive correlation between sulforaphane and sulfur-containing volatile compounds, including dimethyl disulfide and dimethyl trisulfide. This correlation mainly derived from the superimposed degradation of different precursor pools under thermal action: at high temperatures, dimethyl disulfide is one of the main volatile products generated from the thermal degradation of sulforaphane; meanwhile, during heating, intermediates derived from S-methyl-l-cysteine sulfoxide undergo thermal reactions to form dimethyl disulfide and dimethyl trisulfide. Collectively, these results support SB as an effective strategy to mitigate WOF while maintaining the nutritional quality of broccoli and potentially other cruciferous vegetables. Full article

Black tea quality is governed by aroma chemistry: terpene alcohols (linalool, geraniol, nerolidol), methyl salicylate, and short-chain aldehydes whose abundance and release kinetics from the polyphenol-rich leaf matrix shape perceived grade. Grade information lies not only in the average headspace concentration but in the temporal shape of volatile organic compound (VOC) release under controlled heating. Conventional electronic noses obscure this signal: they rely on multi-sensor arrays, compress each response into summary statistics, and report accuracy only at the level of individual measurements. Whether a single low-cost metal–oxide–semiconductor (MOS) gas sensor can recover grade-defining aroma chemistry, and whether waveform-level modeling can exploit it, was therefore investigated. A portable electronic nose built around a Bosch BME688 sensor recorded 90 time series, each comprising four directly measured channels (temperature, humidity, pressure, gas sensor resistance) and a derived indoor-air-quality (IAQ) proxy computed from them by the on-chip BSEC library, from 16 commercial Turkish black teas across three quality grades. Two representations were compared on the same data: a feature-based pipeline reducing 25 statistical descriptors to seven principal components for six classifiers (best F1-macro = 0.624, MLP), and a raw-waveform Multi-Scale 1D-CNN with Squeeze–Excitation and temporal self-attention (MS-CNN-Attention). Under product-grouped cross-validation, the deep model reached F1-macro = 0.811 (+30%) and graded 14 of 16 products correctly by majority vote, against 11 of 16 for the MLP, with the largest gain in the medium grade (F1: 0.52 → 0.79), where summary-statistic compression destroys the release-kinetic signal. The contributions are threefold: one programmable MOS sensor operated as a thermal-desorption profiler rather than a sensor array; a direct comparison of feature-based classical learning against raw-waveform deep learning on the same small, non-normally distributed dataset; and a product-level decision-consistency metric suited to batch screening. Pairing a low-cost MOS sensor with waveform-level modeling offers a rapid, non-destructive route to aroma-chemistry-based tea quality screening. Full article

Background/Objectives: Soft tissue profile plays a crucial role in orthodontic diagnosis and treatment planning. However, limited data exist regarding differences in facial soft tissue angles among adolescents with different classes of malocclusion. This study aimed to evaluate variations in soft tissue facial angles among patients with Angle Class I, II, and III malocclusions aged 12–16 years using profile photographs. Methods: This retrospective observational study included 489 patients (330 females and 159 males; mean age 13.69 ± 1.30 years) examined between January 2008 and December 2018. 3D Slicer (Brigham and Women’s Hospital, Boston, MA, USA) was used only for landmark positioning and coordinate extraction from 2D profile photographs. Five facial angles were measured: Nasion–Nose tip–Pogonion (Na-T-Pg), Glabella–Subnasale–Pogonion (Gl-Sn-Pg), Pogonion–Nasion–Upper lip (Pg-Na-Ls), Pogonion–Nasion–Lower lip (Pg-Na-Li), and Pogonion–Subnasale–Upper lip (Pg-Sn-Ls). Statistical analysis was performed using R software, including ANOVA and t-tests, with significance set at p < 0.05. Results: Patients with Class III malocclusion demonstrated significantly higher mean values of the Na-T-Pg and Gl-Sn-Pg angles and lower values of the Pg-Na-Ls, Pg-Na-Li, and Pg-Sn-Ls angles compared with Class I and Class II malocclusions (p < 0.05), indicating mandibular protrusion. Conversely, Class II malocclusion showed lower Na-T-Pg and Gl-Sn-Pg angles and higher Pg-Na-Ls, Pg-Na-Li, and Pg-Sn-Ls values, consistent with mandibular retrusion relative to the maxilla. No clinically significant sex-related differences were observed in most parameters. Conclusions: Significant differences in facial soft tissue angles exist among adolescents with different malocclusion classes. These findings highlight the importance of soft tissue analysis in orthodontic diagnosis and may support the development of artificial intelligence-based tools for automated malocclusion assessment and treatment planning. Full article

Teas processed from specialty-colored tea leaves possess distinctive quality profiles shaped by their volatile and non-volatile compounds, which serve as critical metrics for evaluating tea cultivars. In this study, we comprehensively characterized the quality attributes of flat green teas produced from three tea cultivars—green-leaved ‘FDDB’, yellow-leaved ‘ZH2’, and purple-leaved ‘ZJ’—using an integrated analytical approach including sensory evaluation, widely targeted metabolomics, GC-E-nose, and HS-SPME-GC-MS. Sensory evaluation revealed distinct sensory characteristics among teas processed from the three cultivars with different leaf colors. GC-E-nose analysis further confirmed that the aroma profiles of these tea samples could be clearly distinguished based on leaf color. Metabolomic analysis identified a total of 2050 non-volatile compounds, among which 18 amino acids, 5 phenolic acids, and 4 flavonoids were pinpointed as key contributors to the unique taste profiles of infusions from ZH2 and ZJ teas. Additionally, a total of 1100 volatile compounds were detected, with 94, 75, and 90 key aroma-active compounds identified in FDDB, ZH2, and ZJ teas, respectively. Collectively, in this study, systematic analysis revealed significant differences in both volatile and non-volatile chemical compositions across the three tea cultivars. These findings provide a scientific foundation for understanding the processing suitability and quality formation mechanisms of tea cultivars with distinct leaf colors. Full article

Walnut oil is growing in consumer demand due to its rich nutritional profile; however, its fatty acid composition exhibits an imbalanced SFA:MUFA:PUFA ratio (0.13:0.18:1). To improve the fatty acid balance using locally available vegetable oils in Xinjiang, we investigated the effects of blending walnut oil with linseed oil, safflower seed oil, sunflower seed oil, rapeseed oil, peanut oil, and soybean oil on physicochemical indexes, fatty acid composition, and bioactive components. Aroma characteristics were assessed by E-nose and HS-GC-IMS. The results showed that the acid value and peroxide value of the blended oil decreased, while the content of vitamin E and squalene increased inversely. The ratio of ω-6/ω-3 maintain steadily at 4–6:1, and the ratios of SFA, MUFA, and PUFA were close to 0.27:1:1. Significant differences were observed between the aroma characteristics of walnut oil and the blended oil. HS-GC-IMS identified 85 volatile organic compounds (VOCs), among which walnut oil had a higher content of alcohols, aldehydes, and ketones, with 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone as its characteristic aroma compound. The acetophenone serves as the key aroma component after blending, and the unique flavor components of each base oil (e.g., 4-nonanone in linseed oil, 3-methyl-2-pentanone in rapeseed oil, etc.) exert a synergistic effect after rationing to present a composite aroma characteristic of blended oils, which mainly consists of 3-methylbutyl butyrate and 4-ethylphenol. Full article

This study investigated the comprehensive effects of harvest timing and stir-frying on Ziziphi Spinosae Semen (ZSS) quality using chemical profiling, Caenorhabditis elegans bioassays, and intelligent sensory analysis (electronic nose (E-nose), electronic tongue (E-tongue), and gas chromatography-ion mobility spectrometry (GC-IMS)). Results indicated that delaying harvest to 15 September significantly promoted bioactive accumulation, with total saponins reaching 9.54 g kg⁻¹ at this stage. Stir-frying the optimal raw material further enhanced pharmacological efficacy; spinosin content increased 1.48-fold, and C. elegans motility cessation time significantly shortened from 240 s to 180 s, demonstrating superior sedative activity. Additionally, stir-frying improved the total sensory score from 53.8 to 80.4, characterized by a harmonized balance of bitterness and umami. GC-IMS analysis identified Maillard reaction products, specifically 2-methylpyrazine and 2-methylbutanal as key markers responsible for the distinctive roasted aroma. Consequently, harvesting the fruits of Ziziphus jujuba var. spinosa at physiological maturity, followed by the stir-frying of ZSS effectively enhances its sedative effects and flavor profile. Full article

Accurate characterization of closely related Ilex taxa is essential for the conservation, documentation, and utilization of plant genetic resources. In this study, five Ilex taxa from eastern China (Ilex rotunda Thunb., Ilex chinensis, Ilex cornuta Lindl. & Paxt., Ilex cornuta ‘Fortunei’, and Ilex latifolia Thunb.) were evaluated using an integrated framework combining fruit morphometric traits, CIELAB color parameters, and electronic-nose (E-nose) volatile fingerprints. Fruit transverse diameter, longitudinal diameter, single-fruit weight, fruit shape index, and peel color traits (L*, a*, b*, and chroma, C*) differed significantly among taxa (one-way ANOVA, all p < 0.001). I. cornuta produced the largest and heaviest fruits, I. chinensis showed the most elongated fruit shape, and I. rotunda exhibited the highest redness and chroma values. Chemometric analyses of E-nose responses further improved taxon discrimination and revealed clear divergence in volatile-response patterns. Trait-space relationships were broadly consistent with the preset phylogenetic framework, with I. rotunda showing the greatest divergence and I. cornuta and I. cornuta ‘Fortunei’ showing the closest similarity. These findings indicate that integrated fruit phenotyping and rapid volatile profiling provide a practical approach for Ilex germplasm identification, comparative evaluation, and resource documentation, with potential value for conservation planning and horticultural utilization. Full article

Prostate cancer (PCa) is one of the leading causes of cancer-related morbidity and mortality in men worldwide, and early detection remains crucial for ensuring effective treatment and improving patient outcomes. In this context, the development of non-invasive, accurate, and cost-effective screening strategies is of paramount importance. One particularly promising and innovative approach is the analysis of volatile organic compounds (VOCs), a field known as volatolomics. VOCs, which are metabolic by products released by the body, reflect underlying biochemical processes and offer a valuable, non-invasive source of diagnostic information. Recent advances have highlighted the potential of VOC profiling in PCa detection. A variety of biological systems have demonstrated remarkable sensitivity and specificity in recognizing disease-associated VOC signatures. Notably, trained dogs, selected invertebrates, and artificial sensing platforms have all shown the ability to identify PCa-related olfactory patterns. Among technological approaches, electronic noses (eNoses), which combine chemical sensor arrays with pattern recognition algorithms such as neural networks, represent a rapidly evolving diagnostic tool. Together, these biologically inspired and technology-driven strategies are reshaping the landscape of cancer diagnostics. They offer a compelling foundation for the development of rapid, non-invasive, and clinically translatable methods for PCa detection. This narrative review summarizes recent advances in using VOCs for PCa diagnosis and evaluates the reproducibility and clinical robustness of these approaches, focusing on challenges such as standardizing sampling, storage, and analysis, small cohort sizes, and the need for external validation and regulatory integration. Full article

High-speed train aerodynamics have mainly been improved by passive design methods, such as streamlined noses, local fairings, and surface smoothing. These methods have achieved clear benefits, but several important aerodynamic problems remain difficult to solve by geometry optimization alone. Open-air drag is still affected by tail flow separation, base-pressure recovery, and disturbances around bogies and the underbody; crosswind safety is influenced by unsteady leeward-side separation and wake asymmetry; slipstream behavior depends on wake vortices, boundary-layer development, and complex near-ground underbody flow; and tunnel-related pressure transients arise from compression-wave generation, propagation, and reflection. These coupled effects mean that one fixed train shape cannot perform optimally in all operating conditions. For this reason, this review proposes that active flow control (AFC) should not be regarded only as a drag-reduction or stability-improvement technique for high-speed trains. Instead, it should be understood as a mission-adaptive aerodynamic control framework, in which different control actions are used for different operating scenarios. This paper first clarifies that passive optimization is increasingly subject to diminishing returns under multi-objective and engineering constraints. It then reviews AFC studies on drag reduction, base-pressure recovery, wake and slipstream control, underbody flow conditioning, crosswind mitigation, and tunnel pressure-wave suppression. Related AFC studies on bluff bodies, road vehicles, and other separated flows are included only when their physical relevance to trains is clear. The review further distinguishes gross aerodynamic improvement from net energy gain and identifies actuator power, durability, maintainability, acoustic impact, validation level, and full-scale transferability as decisive feasibility factors. Current research is still dominated by open-loop numerical studies with simplified actuation. Future work should therefore move toward multi-objective, closed-loop, energy-aware, sensor–actuator-integrated, and explainable machine-learning-assisted AFC. The main message is that the next step in train aerodynamics is not simply a better fixed shape, but a control-enabled train that can selectively redistribute aerodynamic authority across its mission profile. Full article

In our preliminary work, a clam sauce prepared by fermentation with Aspergillus oryzae 3.042 (AO) exhibited desirable flavor and quality; however, the process was prolonged (exceeding 30 d), and a high salt concentration (6–15%) was necessary to prevent spoilage. Consequently, shortening production cycle and reducing salt content without compromising product quality became a new objective. Enzymatic hydrolysis has long been recognized as an efficient approach in seasoning production, with enzyme efficacy being a key competitive factor. Accordingly, an AO-derived aminopeptidase–protease complex (AOAP) was optimized and prepared as a preparatory step. In this study, AOAP was applied to hydrolyze clam meat to evaluate its potential for producing a seasoning base. A two-step enzymatic hydrolysis process was employed. In the first step, the highest hydrolysis degree (29.1%) was achieved using alkaline protease (AP). The resulting hydrolysate was subsequently subjected to secondary hydrolysis with AOAP, achieving a degree of hydrolysis as high as 49.8%. Sensory evaluation revealed a significant reduction in bitterness and enhancement of umami in the final hydrolysate, a finding corroborated by electronic tongue analysis. Further characterization via LC-MS and amino acid (aa) analysis showed that a substantial number of bitter and umami peptides were released following AP treatment; however, the number of these peptides was markedly reduced after a subsequent AOAP hydrolysis, with concurrent substantial changes in the peptide profile. In the two-step hydrolysate, umami peptides mostly contain 3–10 aa, whereas bitter peptides typically contain only 3–5 aa. The content of free aa increased from 369.17 mg/100 g in the control to 3026.25 mg/100 g in the two-step hydrolysate, half of which were bitter, indicating the debittering efficiency of AOAP. Electronic nose analysis revealed similar flavor profile and characteristic presence of nitrogen oxides in all hydrolysates. GC-MS analysis further demonstrated that, after combined enzymatic hydrolysis, the short-chain aldehydes and ketones responsible for the fishy odor in the raw material almost completely disappeared, while long-chain aldehydes with pleasant aromas were generated. These findings suggest that the secondary hydrolysis step using AOAP can effectively improve the overall flavor profile of the clam hydrolysate, which may support its potential applicability in seasoning production, though further optimization and scale-up validation are needed. Full article

Despite its clinical importance, Staphylococcus aureus colonization in community populations remains insufficiently understood. This study aimed to determine the prevalence, anatomical distribution (nasal versus throat), and antimicrobial resistance patterns of Staphylococcus aureus colonization in healthy community-dwelling adults and to identify demographic and clinical factors associated with carriage. A cross-sectional study was conducted among 100 community-dwelling adults in Germany, yielding 200 nasal/throat samples. Staphylococcal isolates were identified using MALDI-TOF MS, and antimicrobial susceptibility was determined according to EUCAST guidelines. MRSA and PVL genes were assessed using molecular assays, and genetic relatedness was evaluated by rep-PCR. Associations with demographic and clinical variables were analyzed using multivariable logistic regression in R. Staphylococcus aureus carriage prevalence was 39%, higher in the nose (33%) than the throat (19%), with rare MRSA (3%) and no PVL detection. Significant nasal–throat discordance was observed (p < 0.01), with a fair agreement between sites (κ = 0.34). Resistance patterns among Staphylococcus aureus isolates were dominated by penicillin G resistance (47%), while 35% remained fully susceptible, and multidrug resistance was rare (6%). Multivariable analyses indicated no strong associations between overall, nasal, or throat carriage and age, sex, recent antibiotic use, or other clinical exposures (p > 0.05), with wide confidence intervals, potentially reflecting limited statistical power and only modest model discrimination (AUC 0.65–0.68). These findings indicate that community Staphylococcus aureus colonization is potentially marked by modest prevalence, substantial anatomical discordance, and a low-risk resistance profile, while common demographic and clinical factors contributed little to explaining carriage patterns. Full article

Electronic nose platforms based on metal-oxide (MOX) sensors offer potential for low-power gas classification under dynamic operating conditions. This study evaluates a BME688-based digital nose configured with a temperature-modulated heater profile (HP-354) and reduced duty cycle (RDC-5-10) for binary ethylene presence classification in fruit headspace. Seven climacteric fruit types were sealed in bags to allow natural ethylene accumulation and were sampled across multiple sessions over a two-week period. A structured alternating protocol between fruit headspace (Class A) and neutral air (Class B) generated 21 ethylene sessions and 23 neutral-air sessions, comprising 38,882 individual thermal scan cycles (~10 s per cycle). Each full heater cycle was treated as a training instance within BME AI-Studio. A supervised neural-network classifier trained on 70% of cycle-level data achieved 92.9% overall accuracy with a macro F1 score of 91.9% on validation data. Results demonstrate that temperature-modulated MOX signatures enable robust discrimination of biologically generated ethylene from baseline air under realistic headspace variability. This study demonstrated classification feasibility under naturally accumulated fruit emissions while highlighting the need for future concentration-resolved calibration studies. Full article