Search Results (3,562)

The objective of this study was to evaluate the impact of the material (plastic or glass) and color (green or colorless) of extra virgin olive oil (EVOO) and virgin olive oil (VOO) bottles on the acquisition of SORS spectra using portable equipment. Sixteen bottles of EVOO and three bottles of VOO were analyzed, including different volumes. A range of similarity indices was calculated between vial-reference (offline measurements) and bottles (online measurements), including R², COS θ, NEAR, and a new index called WSI (Weighted Similarity Index). WSI is calculated from the pondered linear combination of the previous three, and a threshold of >0.95 is established as high similarity. The results showed that plastic bottles, regardless of color and volume, and colorless glass bottles had WSI values > 0.95. In contrast, green glass bottles demonstrated a lower degree of similarity (WSI < 0.95), which impacted the reliability of their spectral fingerprints. A hierarchical cluster analysis (HCA) was performed by locating EVOO bottles according to their material in two clusters. A study of storage under optimal, non-optimal, and commercial conditions showed that both EVOO and VOO maintain highly similar spectral profiles for 10–18 days (WSI > 0.965), even in bottles purchased in supermarkets. These results demonstrate that the SORS technique is suitable for the direct analysis of olive oils in plastic and colorless glass containers, without the need to open the bottles. The SORS technique is a fast, reliable, non-invasive, and non-destructive tool for quality control of olive oil. Full article

This review focuses on chemesthetic perception (i.e., pungency, tingling, and astringency) in extra virgin olive oil (EVOO), with particular attention to the sensory mechanisms underlying trigeminal stimulation elicited by phenolic secoiridoids, considering olive-fruit ripening as a key modulating factor. The chemesthetic profile represents one of the most distinctive sensory features of EVOO and is primarily associated with phenolic secoiridoids derivatives, formed through enzymatic transformations of ligstroside and oleuropein. Generally, a progressive decrease in chemesthetic potential is observed during ripening, due to the reductions in total phenols, o-diphenols, and secoiridoids. Among these compounds, secoiridoid derivatives, most notably oleocanthal and oleacin, elicit chemesthetic sensations and represent some of the most biologically active EVOO phenolic constituents. In this context, chemesthetic perception may work as a sensory marker of phenolic richness and nutraceutical value, linking sensory science with olive ripening and informed consumer choice. Moreover, integrating chemesthetic mechanisms with phenolic chemistry, olive ripening physiology, and sensory methodology allows for a more comprehensive interpretation of EVOO quality beyond commercial classifications. Future studies combining chemical profiling, dynamic sensory methods, and consumer-focused research will be essential to refine quality-assessment tools and promote a deeper appreciation of the sensory diversity and functional value of high-quality EVOOs. Full article

Spodoptera frugiperda is a major pest affecting maize production worldwide, and its control relies heavily on synthetic insecticides, which generate environmental risks and resistance. Essential oils (EOs) represent a promising alternative due to their biodegradability and the biological activity of their terpenoid constituents. This study evaluated the chemical composition, larvicidal activity, and acetylcholinesterase (AChE) inhibitory potential of the EOs from Origanum vulgare, Lavandula dentata, and Mentha piperita against S. frugiperda larvae at the L1, L2, and L4 instars. Chemical characterization by GC–MS revealed distinct chemotypes: a phenolic/terpenoid profile in O. vulgare, a 1,8-cineole-type profile in L. dentata, and a menthol-rich composition in M. piperita. Larvicidal assays showed dose- and stage-dependent responses, and M. piperita EO tended to produce the most robust mortality across instars and times, consistently producing high mortality (75%) at 90 µg·mL⁻¹ air concentration. AChE inhibition assays revealed that carvacrol and menthone were the most active constituents with IC₅₀ values of 312–330 µg·mL⁻¹. Molecular docking supported these results, as carvacrol and menthone showed the most favorable interactions with amino acid residues of the AChE catalytic site. These data support their suitability as candidates for integrated pest management programs targeting S. frugiperda. Future research should focus on formulation strategies, synergistic combinations, detoxification mechanisms, and field validation. Full article

The nutritional composition of insect-derived meals is strongly influenced by insect diet, while defatting can further modulate nutritional quality. However, some defatting methods, such as supercritical CO₂ extraction, depend on sample properties, including density and macromolecule distribution. Therefore, diet-induced changes may affect lipid extraction efficiency and kinetics, a relationship that remains unexplored. This study evaluated the impact of feeding Hermetia illucens larvae with by-products from olive oil industry (olive leaves, OL, at 15, 30 or 50%; dry full-fat olive pomace, OP, at 30, 50, 70, 90%) or quinoa processing (husk, QH, at 15, 30 or 50%) on supercritical CO₂ defatting performance, meal composition, amino acid profile and digestibility. Despite diet-induced variations in lipid accumulation, defatted kinetics mainly depended on the content and solubility of extractable material, while differences in packed bed microstructure had a minor effect. Protein-rich meals were obtained (25–35%), although most diets reduced protein content, except OP50. QH15 and OP30 worsened essential amino acids in meals, whereas OP50 improved them. Chitin content increased, especially for OP-based meals. Digestibility slightly improved with OP30, OP70, QH15, and QH50. These results show the potential of olive oil and quinoa by-products to be up-cycled by H. illucens into high-value insect meals, without compromising the processing by supercritical CO₂ defatting, supporting sustainable insect-based food and feed production. Full article

Rosin, a renewable natural resin derived from pine trees, is a promising biomass material for sustainable product development, though its distinct intrinsic odor limits broader use. This study implemented a comprehensive analytical strategy to mitigate the odor by incorporating essential oils (EOs)—eucalyptus (EUC) and peppermint (MINT)—and to conduct a multi-analytical characterization of the modified rosin jewelry. By integrating complementary analytical techniques, including LC-Q/TOF-MS for non-volatile components and GC-Q/TOF-MS for volatile organic compounds (VOCs), we achieved a systematic chemical profiling of the materials. The core composition of rosin, dominated by abietic acid (>48%), remained stable across all samples. The incorporation of EOs significantly altered the VOC profiles: The total VOC signal (summed peak area) in MINT-modified rosin was 2.57-fold that of the EUC-modified sample, with monoterpenoids comprising 87.62% of its VOC signature. Eucalyptol and limonene were tentatively identified as the major components in the EUC sample, whereas menthone, menthol, and limonene predominated in the MINT sample. Multivariate statistical analysis highlighted that variations in specific VOCs—particularly menthone, menthol, eucalyptol, and allo-ocimene—were closely associated with differences in the scent profiles of each modification. This work illustrates how a multi-technique analytical strategy can both guide and assess the functional modification of sustainable biomass materials. The findings offer a practical approach to improving rosin’s functional properties while providing a methodological framework for the integrated characterization of complex biomaterials, supporting the development of eco-friendly products aligned with green chemistry and sustainable design principles. Full article

Olive leaves, a by-product of the olive oil industry, represent an interesting underutilized raw material for the preparation of herbal teas. However, processing conditions, particularly drying methods, may strongly influence their chemical and sensory quality. This study aimed to evaluate the effect of air drying (AD) and microwave drying (MWD) on the phenolic content, antioxidant capacity, volatile aroma compounds, sensory profile, and consumers’ acceptability of olive leaf herbal teas. Olive leaves were subjected to AD (50 °C, 3 h) and MWD (400 W, 4 min), and infusions were prepared. Total phenolic content (TPC) and antioxidant capacity (AC) were evaluated spectrophotometrically, volatile compounds were analyzed by HS-SPME-GC-MS, and sensory characteristics were assessed through descriptive sensory analysis and consumers’ acceptability test. MWD significantly increased TPC compared to AD; however, this increase was not proportionally reflected in AC. The drying methods influenced the volatile profile of herbal teas, with AD showing a higher amount of alcohols, esters, and terpenes associated with green and floral notes, whereas MWD showed a major content of aldehydes and ketones linked to fruity notes. Sensory analysis confirmed these differences; moreover, MWD herbal teas were more bitter and astringent, and consumer tests showed a clear preference for herbal teas produced from AD leaves. Overall, the results highlight the key role of drying methods in shaping the chemical and sensory attributes of olive leaf herbal tea, suggesting air drying to be the most suitable process for producing a sensorially acceptable product. Full article

Bovine mastitis is a major bioeconomic and animal health challenge in dairy systems and is traditionally managed with intensive antibiotic therapy, contributing to antimicrobial resistance (AMR). This study explored the therapeutic potential of essential oils (EOs) from two native species of the Valdivian temperate rainforest, Laureliopsis philippiana (Tepa; LP_EO) and Drimys winteri (Canelo; DW_EO), against priority mastitis pathogens. Gas Chromatography–Mass Spectrometry (GC–MS) was used to characterize EO composition, and in vitro antibacterial and antifungal activities were evaluated against clinical isolates of Staphylococcus aureus, Streptococcus uberis and the azole-resistant yeast Pichia kudriavzevii by disk diffusion and broth microdilution assays. Both EOs were dominated by monoterpenes; LP_EO was richer in oxygenated monoterpenes (eucalyptol, terpinen-4-ol), whereas DW_EO showed a pinene-rich profile (β-pinene, α-pinene). DW_EO produced significantly larger inhibition zones than LP_EO against S. aureus and P. kudriavzevii and exhibited lower MIC₅₀/MIC₉₀ values for S. aureus, S. uberis and P. kudriavzevii. Notably, DW_EO showed a higher inhibitory activity against P. kudriavzevii with a MIC₉₀ of 4 mg/mL. These findings support DW_EO as a high-potential dual-action phytotherapeutic candidate for developing formulations and complementary tools within sustainable bovine udder health and antimicrobial stewardship frameworks. Full article

Colonial cheese production represents a valuable cultural and economic activity in southern Brazil. This study evaluated the effect of oral supplementation of dairy cows with an essential oil blend (EOB)—a combination of eucalyptus oil, peppermint oil, and menthol crystals—on the chemical composition and quality parameters of Colonial cheese during 21 days of ripening. Nine dairy cows were randomly assigned to three groups: control, EOB3.6 (3.6 g/cow/day), and EOB7.2 (7.2 g/cow/day). Milk from each treatment was used to produce Colonial cheeses, which were analyzed for physicochemical composition, texture, color, lipid profile, thiobarbituric acid reactive substances (TBARS), and microbiological quality at different ripening stages. Data were analyzed by analysis of variance (ANOVA) using SAS^® software, following verification of normality and homogeneity of variances. When assumptions were met, repeated-measures ANOVA was applied, and means were compared using Tukey’s test (p < 0.05). Sensory data were evaluated by ANOVA using XLSTAT^® (Addinsoft, Paris, France). EOB supplementation maintained the physicochemical integrity of the cheeses, with a gradual increase in fat content during maturation (40 g/100 g at 21 days, p < 0.05). At seven days, the EOB7.2 treatment showed lower lipid oxidation (TBARS = 0.063, p < 0.05), indicating antioxidant potential. Significant interactions between treatment and maturation were observed for color parameters and polyunsaturated fatty acids (PUFA) (p < 0.05). Cheeses from EOB7.2 presented higher saturated fatty acids (SFA) and lower unsaturated fatty acids (UFA) compared with the control (p < 0.05). No Salmonella spp. or Staphylococcal enterotoxins were detected. Counts of coagulase-positive Staphylococcus, molds, and yeasts remained stable, while Escherichia coli counts were lower in EOB-supplemented cheeses throughout ripening. Overall, EOB supplementation improved oxidative stability and microbiological safety without compromising the technological or compositional quality of Colonial cheese. Full article

This study compares the chemical composition, antimicrobial effects, and antibiotic-potentiating capacity of three Lauraceae essential oils (EO): Cryptocarya agathophylla (CAEO), Litsea cubeba (LCEO), and Laurus nobilis (LNEO). Gas chromatography–mass spectrometry (GC–MS) analysis revealed distinct chemotypes: CAEO and LCEO were dominated by oxygenated monoterpenes, while LNEO contained the highest levels of monoterpene hydrocarbons. Antibacterial testing against nine bacterial strains showed strain-dependent growth suppression trends, while true minimum inhibitory concentrations (MICs) were reached only in selected cases. EO–ampicillin interactions were evaluated using MIC-based checkerboard criteria, whereas OD-derived inhibition parameters were used exclusively to describe sub-MIC potentiation trends. In combination assays, LNEO exhibited the most pronounced potentiating effects against Streptococcus pyogenes, Shigella flexneri, and Haemophilus influenzae, while CAEO and LCEO showed moderate or strain-dependent enhancement. Hierarchical clustering highlighted distinct oil- and strain-specific interaction profiles. Overall, although CAEO displayed stronger intrinsic antibacterial effects when tested alone, LNEO emerged as the most effective potentiator of ampicillin activity in a strain-dependent manner. The effects of the major compounds identified in the Lauraceae EO were assessed in silico against protein targets of some microorganisms using the AutoDock software. The docking scores revealed binding affinities of the bioactive compounds towards Dpr protein (4.3–5.8 kcal/mol), DNA gyrase (4.7–7.1 kcal/mol), mono- diacylglycerol lipase (4.4–6.2 kcal/mol), CYP51 (5.8–8.0 kcal/mol), phage-encoded quorum sensing anti-activator (5.8–8.0 kcal/mol) and Chondroitin ABC lyase I (4.8–6.3 kcal/mol). Two (2) hit compounds (α-Citral, β-Citral) were finely defined by strong hydrophobic and hydrophilic interactions with the bacterial and fungal protein targets, respectively. Full article

The growing demand for healthier lipid alternatives has driven interest in oleogels as promising substitutes for the conventional saturated and trans fats in foods systems. In this context, this study explores the formulation and characterization of oleogels based on avocado oil (Persea americana var. Lorena) and monoglycerides, as an alternative to conventional saturated fats. Hydraulic compression was used to extract the oil, and the formulation was optimized using a Box–Behnken experimental design, evaluating the effects of temperature (70–90 °C), monoglyceride concentration (4–8%), and heating time (15–45 min) on oil retention capacity (ORC) and firmness. Results showed that temperature and concentration significantly influenced ORC and firmness, while heating time had no relevant effect. The optimal formulation achieved 85.95% ORC, 1.09 N firmness, and superior oxidative stability (41.71 h vs. 10.80 h in pure oil, Rancimat test). The obtained oleogel exhibited good mechanical and thermal properties, with an elastic-dominant rheological profile and higher oxidation resistance compared to unmodified avocado oil. These findings indicate that the avocado oleogels structured with monoglycerides have potential applications in the food and cosmetic industries, although further improvements in structural stability are recommended to broaden their range of applications. Full article

The increasing demand for plant-based alternatives, driven by veganism, lactose intolerance, and greater health consciousness, has intensified research into dairy-free frozen desserts. This study investigates the development of a plant-based ice cream alternative utilizing oleosomes extracted from sunflower seed kernels as natural emulsifiers, eliminating the need for synthetic additives. Oleosomes were obtained through aqueous extraction from raw kernels, incorporated into emulsions in three levels (0, 12, and 24%), and combined with sunflower seed oil, tahini, date paste, and water to create the ice cream (IC) formulations. The physicochemical properties of three formulations of a sugar-free frozen dessert were studied. Physicochemical analyses assessed nutritional value, color (CIELab), melting time, stability, overrun, viscosity, and texture profile (TPA). Sensory evaluation was conducted using a hedonic test to assess the impact of tahini type (sunflower seed tahini or pumpkin seed kernel tahini) on the product acceptance. Results showed that higher oleosome content improved emulsion stability and melting resistance, while also producing a softer (30.74 ± 0.28 N), less adhesive (1.87 ± 0.20 mJ) texture, suitable for plant-based ice cream. Sensory analysis revealed a clear preference for the pumpkin tahini formulation, which scored 8.21 ± 0.62 for overall appreciation. The findings demonstrate that the addition of oleosome might improve textural attributes of the products, while the consumer preference could also be influenced by the type of tahini involved in the formulation. However, further studies are necessary to corroborate the proposed interaction mechanisms of ingredients. Full article

This study systematically compared spray drying (SD) and freeze drying (FD) for microencapsulating Idesia polycarpa oil using a soy protein isolate/maltodextrin (SPI/MD) wall system. SD produced predominantly spherical and compact microcapsules with higher solubility (51.33%), encapsulation efficiency (81.9%), and superior oxidative stability (oxidation induction period, 6.05 h), together with improved thermal resistance, indicating its suitability for applications requiring enhanced stability and aroma retention. In contrast, FD yielded irregular and porous microcapsules with significantly higher emulsifying activity (29.12 m² g⁻¹, p < 0.05) but lower solubility and encapsulation efficiency. Integrated physicochemical characterization-including scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), particle size and polydispersity index (PDI), ζ-potential, differential scanning calorimetry (DSC), oxidative stability index (OSI) measurements, and volatile profiling via odor activity value (OAV) analysis—revealed clear process-dependent structure–function relationships. The denser SPI/MD matrix formed during SD restricted lipid molecular mobility and oxygen diffusion, thereby suppressing lipid oxidation and promoting the retention of key lipid-derived odorants. Conversely, the porous structure generated by FD facilitated interfacial functionality but increased molecular diffusion pathways. Overall, this work demonstrates that SPI/MD-based microencapsulation functions as a molecular stabilization platform for highly unsaturated plant oils and provides mechanistic guidance for selecting drying strategies to tailor Idesia polycarpa oil microcapsules for specific food applications. Full article

Pinus sylvestris essential oil (PSEO) has gained increasing interest as a natural anticancer candidate due to its bioactive phytochemical composition and potential to modulate apoptosis-related pathways. In this study, the chemical profile of PSEO was characterized by GC-MS, revealing oxygenated monoterpenes and monoterpene hydrocarbons as dominant constituents. Human brain (U-87MG) and peripheral nervous system (SH-SY5Y) tumor cells were treated with PSEO to evaluate cytotoxicity and mechanistic responses. Cell viability was assessed using the MTT assay, and 24-h IC₅₀ values were determined as 47.93 µg/100 µL for U-87MG and 71.63 µg/100 µL for SH-SY5Y, which were subsequently used for all mechanistic analyses. IC₅₀ exposure significantly increased intracellular ROS generation while reducing total antioxidant status, indicating oxidative stress-mediated cytotoxicity. Apoptosis-related ELISA assays demonstrated increased caspase-3 and caspase-9 activity, upregulated Bax, decreased Bcl-2, and a lowered Bcl-2/Bax ratio, collectively supporting the activation of the intrinsic mitochondrial apoptosis pathway. Molecular docking provided in silico evidence of favorable binding interactions between selected PSEO-associated ligands and apoptotic targets, consistent with experimentally observed biochemical outcomes. Overall, the findings suggest that PSEO exerts dose- and time-dependent anticancer effects and promotes mitochondrial apoptosis in U-87MG and SH-SY5Y cells, supporting its potential as a natural therapeutic candidate. Full article

Structuring oils using oleogels (OGs) represents a promising strategy for developing semi-solid lipid matrices with applications in food and other soft systems. This study evaluated the thermal stability and physicochemical properties of an oleogel (OG) formulated with extra virgin olive oil (EVOO) and beeswax (BW, 6%). The oleogel and olive oil samples were initially characterized by thermogravimetric analysis (TGA/DTG). The beeswax and oleogel samples were initially characterized by texture analysis. An antioxidant capacity (ORAC) analysis was initially applied to the beeswax sample. An initial rheometric analysis was applied to the oleogel sample. Fatty acid profiling and infrared spectroscopy were applied initially and finally to the oleogel and olive oil samples. During the thermal processing (80 °C, 14 days) of the oleogel and olive oil, analyses of the percentage of polar compounds, refractive index, and absorption parameters (K₂₃₂ and K₂₇₀) were performed. The oleogel exhibited a soft, pseudoplastic network, with lower hardness and mechanical strength than pure beeswax. Gelation modified the thermo-oxidative stability of EVOO, showing lower levels of polar compounds (from day 7 of heating; p = 0.028) and a slight delay in the onset of thermal degradation (Tonset), suggesting partial protection against the formation of polar degradation compounds. Furthermore, the evolution of K₂₃₂ indicated differences in the formation of primary oxidation products (p = 0.027) over the 14 days of heating, while K₂₇₀ showed no differences in the formation of secondary oxidation compounds. This reflects the complex interaction between the gelled matrix and the lipid deterioration mechanisms. Overall, the results demonstrate that the incorporation of beeswax allows for a partial reduction in degradation compounds in high-temperature processes, producing technologically functional oleogels that offer a potential alternative source for structuring solid fats. This work provides relevant evidence for the rational design of oleogels based on unrefined oils and opens new opportunities for their application in food systems and gelled matrices with thermal processing requirements. Full article

The gut plays a central role in fish nutrition, immunity, and overall health, making it key in aquaculture research. The microbiota, crucial to gut function, is increasingly studied as an indicator of health and nutritional status. This study characterized the gut microbiota of juvenile meagre (Argyrosomus regius) (initial weight 4.6 ± 0.4 g) fed for seven weeks on diets in which fishmeal (FM) and fish oil (FO) were replaced by increased proportions of plant-based ingredients, with the aim of identifying microbial profiles associated with nutritional challenge. Fish were fed a FM/FO control diet (CTRL; 55.1% FM, 11.3% FO), a low FM/FO diet (CD; 15% FM, 7% FO), or a very low FM/FO diet (ED; 5% FM, 5% FO). Next-generation sequencing analysis of gut mucosa and digesta revealed no significant differences in alpha or beta diversity among different dietary groups. Firmicutes dominated all samples, particularly Bacilli, Mycoplasmatales, Mycoplasmataceae, and Mycoplasma. Significant differences were only observed in low-abundance taxa (<1%), with higher abundance of Thermoactinomycetales (p = 7.71 × 10⁻⁴), Thermoactinomycetaceae (p = 7.71 × 10⁻⁴), Kroppenstedtia (p = 1.70 × 10⁻³), and Pseudogracilibacillus (p = 0.039) in challenged groups. This study highlights the potential of low-abundance microbial groups as targets to establish gut health biomarkers in fish. Full article