Search Results (332)

Consumer acceptability of whole-muscle and ground beef can largely be dictated by organoleptic properties. The objectives of the current study were to evaluate the organoleptic characteristics of ground beef patties manufactured using different forming attachments. Ground beef patties (n = 333/treatment) were randomly allotted to one of four treatments (Cavity, Nozzle, Manual, Guillotine) and subjected to analysis of cooking loss, cooking time, cooked patty shrinkage, internal cooked color, texture profile analysis, Allo–Kramer shear force, and consumer sensory panel. The forming method altered cooking time (p < 0.0001) and cooked patty shrinkage (p < 0.0001) but did not alter cooking loss (p = 0.8116). Instrumental hardness was greatest for beef patties formed using the Cavity method compared to all other forming treatments (p = 0.0002). The forming method did not alter internal cooked color redness (p > 0.5408), yellowness (p > 0.1053) nor red-to-brown (p > 0.4386). Lastly, consumer ratings for tenderness were altered by the forming method (p < 0.0020), but patty forming did not alter (p > 0.05) any other sensory characteristics. Categorizing the changes to the cooked characteristics of ground beef patties altered by forming and manufacturing techniques is important when determining consumer acceptance and quantifying textural differences. Current results indicate that ground beef patties formed using the nozzle method imparted the fewest detrimental changes to physiochemical and sensory traits when compared to all other forming methods. Nozzle-formed patties required the least amount of cooking time, the least instrumental resilience, the least instrumental force to shear, and the greatest perceived tenderness by consumer panelists. Full article

Diabetes mellitus represents a major global health burden, necessitating the development of safer and more effective therapeutic alternatives. Medicinal plants have gained increasing attention due to their bioactive compounds with potential hypoglycemic and antioxidant effects. The present study aimed to investigate the physicochemical characteristics, phytochemical composition, antioxidant capacity, and toxicological profile of hydroalcoholic tinctures obtained from Agrimonia pilosa Ledeb., Calendula arvensis L., and Polygonum hydropiper L. The tinctures were prepared by simple percolation using 70% ethanol and evaluated according to pharmacopoeial standards, including organoleptic properties, relative density, refractive index, alcohol content, and purity parameters. Phytochemical analysis was performed using thin-layer chromatography and spectrophotometric methods, highlighting the presence of flavonoids and polyphenolcarboxylic acids, with several bands showing chromatographic and spectral similarities to chlorogenic and caffeic acid standards. Antioxidant activity was assessed through total polyphenol and flavonoid content, with Polygonum hydropiper exhibiting the highest values. The hypoglycemic effect was evaluated using the oral glucose tolerance test in normoglycemic mice, demonstrating significant reductions in blood glucose levels, particularly for Agrimonia pilosa at higher doses. Acute toxicity studies indicated a low toxicity profile, with no mortality observed even at high doses (up to 9 g/kg body weight), corresponding to GHS category 5. However, subacute toxicity assessment revealed species-dependent effects, ranging from minimal hepatic changes for Calendula arvensis to moderate hepatotoxicity for Polygonum hydropiper and more pronounced hepatic, renal, and pancreatic alterations for Agrimonia pilosa. These findings suggest that the investigated tinctures possess significant hypoglycemic and antioxidant potential, with generally favorable safety profiles following acute administration. Nevertheless, prolonged use may induce organ-specific toxicity, highlighting the need for further pharmacological and clinical investigations to establish their therapeutic applicability and safety in diabetes management. Full article

Propolis, a resinous substance biosynthesized by honeybees from plant exudates and beeswax, has been valued for centuries in traditional medicine and is now increasingly recognized as a promising natural bioactive compound for functional food applications. Its complex phytochemical profile, mainly comprising flavonoids, phenolic acids, and terpenoids, confers potent antioxidant, antimicrobial, and anti-inflammatory properties that position it as a compelling candidate for use as a natural food preservative and bioactive additive. Despite this considerable potential, the widespread incorporation of propolis into food systems remains largely constrained by two main physicochemical limitations: its intense characteristic aroma, attributable to volatile terpenes and phenolic esters, which adversely affects sensory acceptance, and its inherent hydrophobicity, which prevents uniform dispersion in aqueous food matrices. This review critically examines three major technological strategies developed to overcome these barriers: (i) microencapsulation employing biopolymer wall materials, including alginate, chitosan, whey protein, and arabic gum, to mask organoleptic properties and enable controlled release; (ii) nanoemulsification to enhance water dispersibility and improve oral bioavailability; and (iii) the formulation of water-soluble propolis extracts through polyethylene glycol-based solvents or cyclodextrin complexation. In addition, this review provides a comprehensive assessment of the global chemical diversity of propolis and its bioactive properties as they relate to food preservation efficacy. Notwithstanding recent technological advances, critical research gaps persist regarding optimal effective concentrations, validated delivery systems, and scalable formulation strategies necessary for commercial food-grade applications. Addressing these gaps is essential for propolis to fulfill its considerable potential as a safe, widely accepted, and commercially viable natural food additive in next-generation functional food systems. Full article

Background: Iodine-based antimicrobial systems remain highly attractive due to their broad-spectrum activity; however, the clinical application of free iodine is limited by its instability and cytotoxicity. This study aimed to develop polyethylene glycol (PEG)-based hydrophilic ointment formulations containing a dextrin/polyvinyl alcohol/iodine complex (D/PVA/I) and to evaluate their physicochemical properties, antimicrobial activity, and cytotoxicity. Methods: Hydrophilic ointment formulations containing 2.5%, 5.0%, and 10.0% D/PVA/I were prepared using a PEG-based matrix composed of PEG 4000, PEG 400, and glycerol. Physicochemical characterization included organoleptic evaluation, pH measurement, rheological analysis, and UV–visible (Ultraviolet–visible) spectroscopy. Antimicrobial activity was assessed using agar diffusion and minimum bactericidal concentration (MBC) assays against Staphylococcus aureus, Escherichia coli, Enterococcus hirae, and Pseudomonas aeruginosa. Cytotoxicity was evaluated in Madin–Darby Canine Kidney (MDCK) cells using the MTT assay. Results: All formulations exhibited homogeneous semisolid structure and physiologically acceptable pH values (4.94–5.45). Rheological analysis demonstrated non-Newtonian pseudoplastic (shear-thinning) behavior. The flow behavior index (n) ranged from 0.03 to 0.33 according to the Ostwald–de Waele model, confirming shear-thinning characteristics, while viscosity increased with increasing D/PVA/I concentration. UV–visible spectroscopy confirmed the presence of triiodide ions (I_3⁻), characterized by absorption maxima at approximately 287 and 350 nm, indicating preservation of active iodine species within the PEG matrix, while placebo (blank) formulation analysis confirmed the absence of corresponding absorption bands, demonstrating that the PEG-based matrix does not contribute to the characteristic spectral features. The formulations demonstrated broad-spectrum antimicrobial activity, with MBC values ranging from 0.01 to 0.02 µg/mL. Cytotoxicity studies revealed moderate toxicity of the D/PVA/I complex (CC₅₀ = 0.82%) (50% cytotoxic concentration (CC₅₀) and significantly lower toxicity of the PEG-based ointment base (CC₅₀ = 18.38%). Conclusions: The developed PEG-based hydrophilic ointment formulations containing the D/PVA/I complex demonstrated favorable physicochemical characteristics, stability of iodine species, pronounced antimicrobial activity, and acceptable cytotoxicity profiles. These findings highlight the potential for the developed systems to be promising topical antimicrobial formulations. Full article

The increasing prevalence of celiac disease underscores the need to develop nutritionally balanced, gluten-free snacks based on local raw materials. This study aimed to develop extruded gluten-free snacks based on corn, rice, buckwheat, and chickpea flours, enriched with a 5% blend of berry powders (sea buckthorn, blackcurrant, cranberry), and to evaluate their physicochemical, nutritional, and antioxidant properties. Snacks were produced via high-temperature short-time extrusion (120–160 °C). The results demonstrated that chickpea/corn formulations exhibited the highest initial protein content (13.87%), which remained robust after berry addition (9.14%), outperforming the starchy corn/rice control (7.61%). Enrichment significantly enhanced the functional profile: water-soluble antioxidants increased from 0.039 to 0.60–0.71 mg/g, and DPPH radical scavenging activity reached up to 61.8 ± 2.4%. Furthermore, the enriched snacks exhibited high retention of thermolabile compounds, including Vitamin C (up to 18.91 mg/100 g). Sensory evaluation confirmed excellent organoleptic acceptability without compromising texture. These findings quantitatively demonstrate that combining legume flours with berry powders enables the production of gluten-free extruded snacks with improved protein density, superior antioxidant potential, and moderate energy value (322–330 kcal/100 g), offering a functional alternative for specific dietary needs. Full article

Background: Nanophyton iliense U.P. Pratov is a Central Asian halophytic plant whose phytochemical composition and suitability for pharmaceutical formulation remain insufficiently explored. This study evaluated the chemical profile, antioxidant activity, preliminary safety, and gel-forming potential of a hydroethanolic extract of N. iliense for topical application. Methods: The extract was characterized by GC–MS and HPLC. Total polyphenol content was determined, antioxidant activity was assessed using FRAP and DPPH assays, and preliminary cytotoxicity was evaluated using the Artemia salina lethality assay. Results: GC–MS and HPLC analyses showed that the extract contained both lipophilic constituents, including terpenoid and phytosterol-related compounds, and phenolic compounds such as catechin, epicatechin, and naringin. The total polyphenol content reached 485.05 mg GAE/L, exceeding the values obtained for the other plant extracts analyzed under the same conditions. The extract showed concentration-dependent antioxidant activity in both FRAP and DPPH assays. In the DPPH assay, radical scavenging activity increased up to 90.06% at 1.0 mg/mL, while FRAP results confirmed a strong reducing capacity. In the Artemia salina assay, no cytotoxic effect was observed at the tested concentrations. To assess pharmaceutical applicability, five gel formulations were prepared and compared. Gel No. 4, containing N. iliense extract, Lecigel, glycerin, Tween 80, benzyl alcohol, and purified water, showed the most suitable organoleptic and technological characteristics, including homogeneity, good spreadability, and absence of greasy residue. Conclusions: The obtained results indicate that N. iliense extract can be incorporated into a semi-solid formulation, while the extract itself demonstrates relevant in vitro antioxidant properties. Full article

Lachancea thermotolerans is a non-Saccharomyces yeast characterized by its biotechnological potential, due, among other reasons, to its capacity to produce L-lactic acid and its impact on the organoleptic profiles of final fermented products. While its traits have been widely studied in fermented beverages and vinification, its potential use in other fermented foods, such as table olives, has been poorly studied. For this reason, the characterization and laboratory screening of Lachancea thermotolerans strains were performed in the present study. In this context, the potential use of forty L. thermotolerans strains in Spanish-style table olives was discussed based on pH and salt concentration tolerance, two key stress factors in the production process. Furthermore, the effect of oleuropein—the most abundant polyphenol in raw drupes—on L-lactic acid production was described to better understand and predict the behavior of L. thermotolerans under real conditions. In addition to stress resistance and L-lactic acid production, the suitability of the strains was assessed through their resistance to cycloheximide and copper, key indicators of tolerance to antimicrobial agents and agricultural residues. Finally, Principal Component Analysis of mixed data (PCAmix) and Hierarchical Clustering on Principal Components (HCPC) were performed to stratify and describe the intraspecific variability of this species, leading to the preselection of fifteen promising L. thermotolerans strains for use as starter cultures in Spanish-style table olive elaboration. Full article

Bergamot essential oil (BEO) has demonstrated antidepressant potential, but its oral application is limited by poor water solubility and undesirable organoleptic properties. In this study, a BEO-loaded beverage was developed based on a whey protein-stabilized oil-in-water emulsion system. The optimal formulation, determined via single-factor experiments combined with orthogonal optimization, consisted of inulin (0.5 g/50 g), milk powder (2.0 g/50 g), sucralose (0.008 g/50 g), and sodium carboxymethyl cellulose (0.04 g/50 g). The resulting beverage remained stable without visible phase separation during 4 months of storage at 4 °C. In a chronic corticosterone treatment (CCT)-induced mouse model of depression, oral administration of the BEO beverage increased activity in the central area of the open field test and exploratory behavior in the elevated plus maze, while reducing repetitive stereotyped behaviors in the marble burying test. At the molecular level, the BEO beverage was associated with reduced levels of interleukin-1β (IL-1β), tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and corticosteroid (CORT), and increased levels of corticotropin-releasing hormone (CRH), adrenocorticotropic hormone (ACTH), serotonin (5-HT), dopamine (DA), and norepinephrine (NE). Additionally, the BEO beverage was associated with observed alleviation of neuronal damage in the hippocampal CA3 region, upregulation of brain-derived neurotrophic factor (BDNF), improved gut microbial diversity, and altered host metabolic profiles. Collectively, these findings suggest that the BEO emulsion beverage is a feasible intervention for alleviating depression-like behaviors in the mouse model, and provide initial associative evidence supporting its potential as a functional food for mood management. Full article

Wuhua Yellow Chicken (WYC) is a Guangdong heritage breed known for its characteristic “three yellow” phenotype and distinctive meat flavour. Despite its commercial importance, data on muscle flavour chemistry remain scarce. In this study, 180 one-day-old chicks (90 cocks, 90 hens, 18 replicates of 5 chickens per sex) were raised to 20 weeks under cage conditions, after which slaughter traits, meat physicochemical indices, proximate composition, amino acid and fatty acid profiles, and volatile compounds were measured. Cocks were heavier and had higher eviscerated yields and leg muscle percentages, whereas hens accumulated more abdominal fat (6.47–0.46%, p < 0.01). Shear force was greater in cock breast muscle (2.86–2.13 kg·f, p < 0.01), indicating firmer texture. Cock breast muscle contained more crude protein (26.89%) and less crude fat. Amino acid totals were identical between sexes (21.10 g/100 g), with all six essential amino acids surpassing FAO/WHO reference values; lysine scored highest (168%). Unsaturated fatty acid proportions were 63.33% (cocks) and 66.64% (hens), with PUFA/SFA ratios of 61.95% and 53.60%, respectively. Gas chromatography-mass spectrometry identified 10 volatile compounds in cocks and 14 in hens; aldehydes dominated in both, with hexanal alone accounting for over 50%. Hen muscle contained a richer volatile profile, including additional ketone and ester compounds. These data collectively confirm that WYC is nutritionally dense, organoleptically appealing, and well-suited for further breed promotion. Full article

Background and Objectives: Halitosis is a common condition with substantial psychosocial impact, frequently driven by intra-oral biofilm, tongue coating, and reduced salivary clearance. This study compared the short-term effectiveness of standardized counseling alone, probiotic lozenges containing Streptococcus salivarius K12, and a zinc-containing mouthrinse in adults with persistent intra-oral halitosis. Materials and Methods: In this 4-week, parallel-group, randomized pragmatic trial, 117 adults with bothersome halitosis for at least 3 months and baseline organoleptic score ≥ 2 were allocated 1:1:1 to standard care, probiotic lozenges, or zinc mouthrinse. All participants received standardized counseling and tongue cleaning instructions. The primary endpoint was change in volatile sulfur compounds (VSCs) measured by portable sulfide monitoring. Secondary outcomes included organoleptic score, Halitosis Associated Life-Quality Test (HALT), Oral Health Impact Profile-14 (OHIP-14), tongue coating, plaque, and salivary Solobacterium moorei quantified by qPCR. Results: Baseline demographic, clinical, and biochemical characteristics were comparable across groups. All interventions improved outcomes over 4 weeks, but improvements followed a consistent gradient favoring zinc mouthrinse, followed by probiotic lozenges, then standard care. Mean VSC reduction was −12.7 ± 33.9 ppb with standard care, −47.3 ± 42.2 ppb with probiotics, and −78.5 ± 36.3 ppb with zinc mouthrinse (p < 0.001). Organoleptic scores improved by −0.2 ± 0.7, −0.8 ± 0.8, and −1.2 ± 0.8, respectively (p < 0.001). HALT and OHIP-14 scores showed parallel reductions, and moderate/severe halitosis at week 4 remained most frequent in the standard care group (58.9%) and least frequent in the zinc group (20.5%; p = 0.004). Conclusions: Both active adjunctive strategies improved intra-oral halitosis beyond standardized counseling alone, but the zinc-containing mouthrinse produced the greatest short-term benefits across objective, clinician-rated, and patient-reported outcomes. These findings support zinc-based rinses as a practical short-term adjunct for managing persistent intra-oral halitosis in outpatient dental care. Durability after discontinuation and potential relapse beyond 4 weeks were not assessed in this trial. Full article

As global demand grows for natural health-promoting food ingredients, the agri-food industry’s organic wastes are emerging as promising alternatives thanks to attributes such as biocompatibility, nutritional value and nutraceutical effect. During saffron (Crocus sativus L.) production, approximately 53 kg of petals are obtained as a by-product for every 1 kg of saffron spice. The use of saffron petals and petal extracts in bakery products improves products’ shelf life due to the petals’ high content of nutraceuticals and minerals acting as natural preservatives. Petal-enriched bakery products contain high levels of fiber, minerals and antioxidants. Addition of saffron petals into bread dough reduces gluten network strength, increases crumb hardness, enhances acidity, improves water retention, alters color profiles and increases the duration of the shelf life. The formulation for incorporating saffron petals or petal extracts into food products must address three primary criteria: the maximum concentration of bioactive compounds per 100 g of the finished matrix, the thermal stability of these compounds during the baking process, and their bioavailability (in the food matrix) within the human gastrointestinal tract. Nutraceuticals with pharmacological potential are also influenced by the compositional profile: the proximate composition, minerals, phenolic content, flavonols, and antioxidant capacity of saffron petals and bakery products containing saffron petals. Saffron petals exhibit diverse therapeutic potentials, acting as antidepressants, anxiolytics, anticonvulsants, and neuroprotective agents. They also offer metabolic, cardiovascular, hepatoprotective, and renoprotective benefits, along with anti-inflammatory, antimicrobial, and antitumor activities. This article proposes a roadmap for developing bakery products enriched with saffron petals or petal extracts, targeting both pharmacological applications and consumer goods focused on disease prevention and general wellness. This study investigates the biochemical composition of saffron petals and their integration into bakery products. It evaluates the influence of petal-derived additives on rheological properties, shelf stability, and organoleptic characteristics, alongside an assessment of their bioactivity and toxicological profiles. Furthermore, the analytical methodologies employed for ingredient and biological sample characterization are discussed, emphasizing their role in verifying the authenticity, safety, and nutritional functionality of both raw materials and finished formulations. Full article

Background/Objectives: Dravet Syndrome (DS) is a severe form of epilepsy that typically manifests in the first year of life and often requires polytherapy with two or more antiseizure medications (ASMs) to achieve adequate seizure control. Whereas the combination of stiripentol (STP) and cannabidiol (CBD) has demonstrated clinical efficacy, it presents significant formulation challenges due to the low aqueous solubility and poor oral bioavailability of both compounds. Furthermore, the high daily dosages of STP (approximately 50 mg/kg/day or higher) and the oily nature of conventional CBD formulations often hinder patient compliance, as pediatric patients frequently reject these treatments due to unfavorable organoleptic properties. Methods: Nanostructured lipid carriers (NLCs) containing STP and CBD suspended in an aqueous medium were developed. The formulation was optimized using Response Surface Methodology (RSM) and subjected to comprehensive in vitro and in vivo characterization. Results: The optimized formulation exhibited a mean particle size of 175.3 nm, a polydispersity index (PDI) of 0.232, a zeta potential of −8.35 mV, and an encapsulation efficiency greater than 99% for both drugs. Physicochemical characterization via atomic force microscopy, differential scanning calorimetry, thermogravimetric analysis, X-ray diffraction, and Fourier transform infrared spectroscopy revealed spherical nanoparticles without aggregation, with the drugs molecularly dispersed within the lipid matrix. Both STP and CBD showed sustained release profiles and demonstrated oral pharmacokinetic profiles that were comparable or superior to current commercial products. Conclusions: This novel formulation represents a promising therapeutic alternative for DS, enabling the co-administration of STP and CBD while potentially enhancing CBD bioavailability and treatment adherence in pediatric populations. Full article

Polyphenols are plant metabolites with potent physiological activities. Despite their known bitterness and astringency, their specific sensory characteristics remain poorly understood. To clarify the relationship between polyphenol chemical structures and sensory profiles, we developed a sensory evaluation protocol for a young-adult panel. Following four days of intensive monthly training, the panel achieved proficiency in distinguishing bitterness, astringency, and acidity. Four polyphenols with distinct structures—gallic acid, quercetin hydrate, epigallocatechin gallate (EGCG), and a procyanidin-rich fraction (PRF)—were evaluated using flavor profile analysis (FPA) and 3-Alternative Forced Choice (3-AFC) tests for their qualitative properties, and quantitative descriptive analysis (QDA) for their quantitative properties. The results showed that gallic acid was acidic, and EGCG was bitter and astringent, with the intensity being concentration-dependent. In contrast, quercetin hydrate did not show any significant sensory properties. This methodology facilitates the elucidation of the relationship between polyphenol structures, and their organoleptic properties and subsequent findings help to further clarify the role of polyphenol–taste receptor interactions in health benefits. Full article

Quercus suber bark, known as cork, is an important fire-adaptive trait of this Mediterranean species. However, the increased frequency of wildfires and poor forest management practices can be significant challenges in managing the sustainable exploitation of cork oak stands. This study evaluates cork’s thermal behavior and organoleptic quality for commercial applications under three experimental fire scenarios: prescribed burn, low-intensity wildfire, and high-intensity wildfire. Bench-scale tests were conducted using a vertical mass loss calorimeter to simulate heat exposure levels, measuring temperature changes at four cork depths and quantifying heat-induced damage. Morphological traits—cork thickness, corkback thickness, and relative humidity—were recorded as predictor variables. Additionally, organoleptic and aromatic analyses were performed to assess the suitability of fire-exposed cork for wine stopper production. Results were consistent with the available literature, confirming that cork thickness significantly reduces the maximum temperature at the phellogen level. Specifically, mean cork thickness showed a significant negative effect on Tmax4 (β = −0.02, p < 0.001), indicating a consistent decrease in internal temperatures with increasing thickness across all heat flux levels. By contrast, cork consumption (mass loss) was primarily driven by heat flux intensity rather than cork structural traits. Aromatic profiling and organoleptic analysis revealed the presence of smoke-related compounds in cork samples exhibiting external carbonization. This effect was observed under higher heat flux exposure (particularly at 25 and 50 kW m⁻²), where visible charring occurred. Under these conditions, commercial quality may be partially compromised, whereas samples without external carbonization did not show comparable aromatic alteration. Further field validation is recommended. Full article

The Protected Designation of Origin (PDO) “Oliva di Gaeta” is a type of Italian fermented table olive obtained through a spontaneous fermentative process (“Itrana” method) driven by the indigenous olives microbiota. Although the use of starter cultures may improve the fermentative process and the quality of the final product, this has been poorly investigated for PDO Gaeta olives. In this study, we evaluated the use of Lactiplantibacillus pentosus O17 as a starter culture for the production of Gaeta-like olives. Three fermentations were performed: a spontaneous process (according to PDO regulation, trial A), fermentation driven by Lpb. pentosus O17 (trial B), and O17-driven fermentation combined with different brine formulation (trial C). Physicochemical properties (i.e., pH, titratable acidity, salt, and total phenolic content) and microbial population (plate counting and metataxonomy) were monitored up to 180 days. Sensory and texture profiles were evaluated in the final product. Driven fermentations (trials B and C) led faster acidification and enhanced the microbial quality of table olives without altering the organoleptic features of Gaeta-like olives. Our study suggests that the use of a starter culture and a different brining method could improve the microbiological quality of Gaeta-like olives, while preserving the traditional identity and the sensory attributes related to this PDO product. Full article