Search Results (637)

Modern meat processing faces several challenges, including high resource consumption, environmental impact, and the need to enhance the nutritional and biological value of finished products. In this context, interest is growing in functional plant-based ingredients capable of improving the quality of meat products. The aim of this study was to evaluate the effect of adding 0.01% hemp protein powder and 0.01% sea buckthorn extract (based on the weight of unsalted raw material) on the nutritional, technological, and microbiological characteristics of cooked-smoked sausages. The results demonstrated an increase in total protein content, a 2.5-fold rise in tocopherol levels, as well as a 17.9% improvement in the Amino Acid Score of threonine and a 2.48% increase in the biological value of protein. Samples enriched with plant-based components exhibited enhanced organoleptic properties and greater storage stability over 36 days. In addition, extrusion parameters for the production of the protein additive were optimized, resulting in a stable functional ingredient. Full article

The shelf life of minimally processed fresh (MPF) pears is affected by raw material characteristics and production factors. This study evaluated the effect of raw material storage (3 months in regular atmosphere [RA], 3 and 6 months in controlled atmosphere [CA]) on the organoleptic and functional quality of MPF pears packaged in polypropylene (PP) and low-density polyethylene (LDPE) for 0, 10, and 15 days at 0 °C. Wedges from 3-month CA showed the lowest respiratory activity (about 8.31 mg CO₂ kg⁻¹ h⁻¹), and those from 6-mounth CA maintained higher firmness after 15 days. Lightness decreased during storage, less so in harvest samples, which also showed less browning. Nevertheless, polyphenol oxidase (PPO) activity increased fivefold after 15 days. Total polyphenol content decreased by about 50% during storage. Wedges in PP packaging exhibited higher total antioxidant capacity (TAC) measured by DPPH than those in LDPE (15.55 and 13.77 mg EAA 100 g⁻¹ FW, respectively). In both, the contents were reduced after 15 days (15–38%). No differences in TAC were observed in the FRAP assay, where values remained unchanged. Significant correlations between PPO activity, TAC, and color variables suggest ongoing oxidative processes. In contrast to the effect of raw material storage, the type of packaging did not significantly affect any of the measured variables. Full article

This study aimed to investigate the effect of the type of sweetener used (xylitol, stevia, cane sugar) on the quality of liqueurs made from Vaccinium myrtillus L. and Vaccinium corymbosum L. fruits. The quality assessment was performed based on selected organoleptic and physicochemical features, with particular emphasis on the health-promoting potential of the produced beverages. The liqueurs were assessed in terms of their physicochemical parameters: pH, total acidity, density, total soluble solids, color, ethanol and polyphenol contents, and redox potential. Antioxidant capacities were determined by a 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay and ferric reducing antioxidant power (FRAP). The Qualitative Descriptive Analysis method was employed for their sensory assessment. The sensory profiling method was used to determine the intensity of the flavor sensations. The study results showed that the type of sweetener did not affect the antioxidative properties of the liqueur. The ABTS test yielded values from 1081.88 to 1238.13 μmol Tx/100 mL, the DPPH test from 348.8 to 367.88 μmol Tx/100 mL, and the FRAP test from 594.20 to 653.20 μmol FeSO₄/100 mL. However, the sweetening substrate affected the content of polyphenolic compounds in the resulting products, but by no more than 15%. The liqueur sweetened with xylitol had a comparable extract content to that sweetened with cane sugar. All three variants of liqueurs were accepted by the evaluation panel, and their overall qualities were comparable in the sensory assessment. It is, therefore, possible to produce a high-quality liqueur with a reduced caloric value, which will potentially increase its attractiveness for consumers. Full article

Saccharomyces cerevisiae plays a fundamental role in winemaking, not only driving alcoholic fermentation but also producing secondary metabolites that contribute to the organoleptic properties of wine. To ensure consistent quality and process efficiency, wineries commonly employ selected starter strains. Accordingly, the ability to control strain purity and traceability is of critical importance. Currently, the inter-delta PCR method is widely used for the strain-specific genotyping of S. cerevisiae. However, its resolution diminishes when analyzing genetically similar strains, such as those isolated from related grape types or during genotyping of large yeast collections. To address this limitation, we developed a novel strategy that integrates computational and experimental approaches to identify highly specific allelic variants (single nucleotide polymorphisms, SNPs) within the S. cerevisiae genome. Comparative genomic analysis of twenty-eight different strains led to the identification of multiple strain-specific SNPs. From these, nine SNPs spanning five strains were selected and validated through targeted PCR assays. These assays confirmed the feasibility of using SNPs as reliable genetic markers for strain discrimination and traceability. Overall, our findings demonstrate that this SNP-based approach, implemented via multiplex allele-specific (AS) PCR assays, offers a rapid, cost-effective, and highly discriminatory alternative to current genotyping methods, particularly for differentiating closely related strains. Full article

Bananas, one of the most widely consumed tropical fruits in the world, are susceptible to attack by the anthracnose fungus Colletotrichum musae during the post-harvest period. Currently, fungus control is generally based on the use of chemical products, often applied a few days before harvest, which could lead to a risk of residues in the fruit, thus creating a high demand for fresh and organic fruits. Therefore, essential oils present an emerging alternative for the treatment of anthracnose. Here, we evaluated the chemical composition and potential of Morinda citrifolia essential oil as a preventive and curative measure to control C. musae in bananas, also considering the quality of the fruit. In addition, computational docking analysis was conducted to predict potential molecular interactions between octanoic and butanoic acids and the enzyme Tyrosine tRNA, as a potential target for the M. citrifolia essential oil fungicide actions. We also evaluated the essential oil’s safety for beneficial organisms such as the fungus Trichoderma asperellum and the ladybugs Eriopis connexa Germar and Coleomegilla maculata DeGeer. Initially, in vitro growth inhibition tests were performed with doses of 10.0, 30.0, and 50.0 µL/mL of M. citrifolia essential oil, as well as an assessment of the phytotoxic effects on the fruit. Subsequently, using non-phytotoxic doses, we evaluated the effect of the essential oil as a preventive and curative measure against anthracnose and its impact on fruit quality. Our results showed that octanoic, butanoic, and hexanoic acids were the major compounds in M. citrifolia essential oil, inhibiting the growth of C. musae by interacting with the Tyrosine tRNA enzyme of C. musae. The non-phytotoxic dose on the fruit was 10 µL/mL of noni essential oil, which reduced C. musae growth by 30% when applied preventively and by approximately 25% when applied as a curative measure. This significantly reduced the Area Under the Disease Progress Curve without affecting the fruit weight, although there was a slight reduction in °Brix. The growth of non-target organisms, such as T. asperellum and the insect predators Co. maculata and E. connexa, was not affected. Collectively, our findings suggest that M. citrifolia essential oil is a promising alternative for the prevention and control of anthracnose in banana fruit caused by C. musae, without adversely affecting its organoleptic characteristics or non-target organisms. Full article

Background and Objectives: Halitosis poses a clinical and psychosocial burden, particularly in orthodontic contexts where plaque retention can exacerbate odor production. This cross-sectional study aimed to compare halitosis and oral health-related quality of life (OHRQoL) in three distinct groups: patients wearing removable clear aligners, patients with lingual orthodontic brackets, and non-orthodontic controls. We further explored dietary factors (frequent snacking vs. infrequent snacking) to identify their influence on halitosis severity and self-perceived well-being. Methods: A total of 162 participants (55 aligners, 58 lingual brackets, 49 controls) were recruited. Halitosis was assessed by the Halitosis Associated Life-Quality Test (HALT) questionnaire (range 0–100) and an organoleptic evaluation (range 0–5). OHRQoL was examined with the OHIP-14 instrument (range 0–56). Data on frequent vs. infrequent snacking were also recorded. One-way ANOVAs with Tukey’s post hoc and chi-square tests were utilized for group comparisons. Spearman’s correlation examined relationships between HALT scores, organoleptic measures, and OHIP-14. A significance threshold of p < 0.05 was adopted. Results: Aligner users demonstrated lower mean HALT scores (31.7 ± 5.8) compared to the lingual group (37.4 ± 6.2, p = 0.001) and controls (34.6 ± 6.0, p = 0.039). Lingual bracket wearers had the highest mean organoleptic score (2.4 ± 0.6, p < 0.001). Frequent snackers exhibited worse HALT outcomes (36.9 ± 6.3) than infrequent snackers (32.6 ± 5.9, p = 0.005). A correlation analysis showed a moderate positive correlation (r = +0.52, p < 0.001) between HALT and organoleptic scores and a strong negative relationship (r = –0.63, p < 0.001) between HALT and OHIP-14. Conclusions: Removable aligner use correlated with lower self-reported halitosis and better OHRQoL relative to lingual brackets. Frequent snacking appeared to aggravate halitosis across all groups. These findings emphasize the importance of tailored oral hygiene measures, dietary counseling, and orthodontic appliance selection to mitigate halitosis and enhance overall well-being. Full article

The loengo (Anisophyllea boehmii Engl.) is a wild fruit originating from the Miombo forest. It is very popular in Angola and has great potential for local development. However, as it has received little attention from researchers, its composition is not well known. Against this backdrop, the proposed study aimed to characterize different samples of the fruit in order to better assess its nutritional and organoleptic value. First, a field survey was conducted to gather information on the harvesting period, prices, and consumption patterns. Then, four samples of several kilograms of fruit each were collected from three different areas in 2 consecutive years. The proximate composition and the polyphenolic, carotenoid, and aroma compound profiles of their pulp were compared. The study showed that the fruit is widely consumed for 8 months of the year. It is difficult to keep fresh and is often processed into drinks. The pulp was found to be rich in sugars, with a pH of around 3.2. Loengo is a good source of fiber, minerals, polyphenols (such as cyanidin 3-O-glucoside and flavonol glycosides), and carotenoids (such as β-cryptoxanthin and β-carotene). Its aroma is associated with around 50 aroma compounds, primarily esters. This fruit therefore has interesting nutritional quality and technological potential. Certain compositional elements correlated with the area and the year of harvest. Further study of the processing of the fruit into pasteurized beverages is warranted for local added value. Full article

The use of biostimulants is one of the recognized strategies for mitigating the adverse effects of drought on crops. In a greenhouse tomato experiment, the effect of two biostimulants in combination with three levels of drought was investigated. Specifically, the doses of 150 mL and 1000 g ha⁻¹ of a plant-derived polyhydroxy acids extract (B1) and a Sargassum seaweed extract (B2), respectively, were studied in combination with drought levels of 85, 63.75, and 42.5% of field capacity. Four applications were performed during key growth stages. The effects were comprehensively investigated by assessing agronomic and physiological traits of the plants at three defined time points during the experimental period. Furthermore, organoleptic characteristics, bioactive compounds, antioxidant activity in the fruits, and overall yield components were evaluated. Drought stress provoked a consistent negative impact on several physiological traits, such as stomatal conductance (up to −58.3%), net photosynthesis (up to −47.9%), and quantum yield. A comparable impact was observed on agronomic traits, such as plant height, stem thickness, and number of leaves, with reductions of up to 13.6%. Both biostimulants’ applications enhanced certain physiological features across all irrigation levels, including net photosynthesis by up to 44.3% and chlorophyll content index by up to 33.4%, while B2 further increased intrinsic water use efficiency by up to 42.9% compared to the respective controls. However, this trend was not reflected in the evaluated post-harvest parameters, such as fruit yield, fruit number, fruit weight, and quality indices. These findings suggest that biostimulants may have a supporting role in physiological responses under drought stress but have limited effects on fruit production. Future research should focus on optimizing the formulation, dosage, and timing of biostimulant applications, as these factors may be critical to enhancing plant tolerance to drought stress and improving fruit yield responses. Full article

Cacao (Theobroma cacao) is considered a functional food due to its composition, which is rich in bioactive compounds such as flavonoids, theobromine, dietary fiber, and essential minerals. Several studies have shown that flavonoids have antioxidant and anti-inflammatory properties, helping to reduce oxidative stress and protecting against cardiovascular diseases. In addition, their ability to stimulate nitric oxide production improves blood circulation and lowers blood pressure. These benefits, coupled with its ability to improve mood and cognitive function, position cocoa as a key ingredient in the development of functional foods aimed at improving quality of life and preventing chronic diseases. This research aims to create a product that incorporates cocoa and essential oils extracted from aromatic plants native to the department of Cauca. This represents a significant step toward the sustainable use of these ingredients in the region, promoting consumer welfare and health while strengthening sustainable practices, fostering innovation, and boosting economic and social development in the department. The research is developed in five phases: determination of the study area, characterization of the cocoa production chain in the department of Cauca, selection of essential oils, application of an experimental mixture design and physicochemical and microbiological analyses of the final product. From the experimental design of the mixture, it was determined that the most appropriate formulation of the bar is 60% dark chocolate (70% cocoa), 29% sweet chocolate, 10% pure strawberry and 1% fennel essential oil (Foeniculum vulgare), reaching an average sensory acceptability of 3.23 on a five-point hedonic scale. The qualitative properties (organoleptic, chemical and microbial) of the selected formulations are acceptable for human consumption and provide a high energy content of 506.25 kcal/100 g for chocolate bars filled with strawberry puree and fennel essential oil. Full article

Yellow passion fruit provides a substrate suitable for alcoholic fermentation and holds valuable sensory and nutritional properties that support its use for producing wine. Among the different interesting aspects to consider in the winemaking process, we highlight the analysis of the proteins of the yeast or yeasts responsible for the process; in addition to providing fundamental knowledge about the biotransformations that take place, they can contribute to understanding basic aspects that affect the sensory properties of the wine obtained. This study aimed to analyze the proteomic profile of the yeast Saccharomyces cerevisiae strain E1 (ATCC: MYC-425) during passion fruit fermentation. The process was conducted in a 5 L Sartorius bioreactor with a diluted fruit puree and sucrose, making a medium with a 10% v/v alcohol potential; after 4 days, ethanol reached 8.5% v/v as sugars decreased. Subsequent LC/MS-MS analysis allowed identifying a total of 938 valid proteins: 454 from the fruit substrate and 484 attributed to yeast. Of the latter, 243 proteins were present throughout the fermentation, with GO term analysis highlighting “binding” (78%) and “catalytic activity” (66%) in molecular function, as well as “cellular” (98%) and “metabolic (90%) processes” in biological process domains. These findings may be a significant step forward in understanding the proteomic dynamics of S. cerevisiae in tropical fruit fermentations. By revealing key proteins and their roles in the unique conditions of passion fruit must, this study offers insights for optimizing the wine elaboration procedures and improving organoleptic properties and quality. Full article

Soil degradation is caused by climate change and some agricultural practices. The use of compost from organic waste can be a sustainable solution, but poses risks to soil, crops and fruit. This article examined vineyard yield, vine and wine composition when compost from sewage sludge and urban waste was applied to two soils. One rainfed plot received 80 UFN kg/ha, while two irrigated plots received 40 and 80 UFN kg/ha. Compared to mineral fertilizer, compost increased crop yield (+60% in rainfed conditions) and above-ground biomass (+15% in rainfed conditions). Aromatic series were obtained by grouping the aroma compounds according to their aroma descriptor. In both rainfed and irrigated trials, higher values were observed in the fruity, green, waxy and floral series in wines from vines fertilized with compost compared to the control and chemical fertilization. The compounds with a higher influence in such series were ethyl butanoate, ethyl hexanoate, ethyl octanoate, hexanal, phenylacetaldehyde and 2-phenylethanol. Organoleptically, wines from compost were preferred to those from mineral fertilizer, with ratings close to the control wine, particularly in aroma, flavor and overall impression. Although further studies are needed, compost fertilization appears on the one hand to improve wine quality and, on the other hand, is a suitable alternative that reduces municipal waste. Full article

Background and Objectives: Halitosis is a persistent oral health issue that can undermine self-esteem and social interactions, particularly in younger populations who may be more vulnerable to peer judgment. Orthodontic retainers—both removable and fixed—can alter oral microbiota and salivary parameters, potentially influencing malodor development. This study aimed to compare halitosis severity and oral-health-related quality of life (OHRQoL) in adolescents and young adults (aged 12–25) wearing removable retainers, fixed retainers, or no orthodontic appliances, with an additional focus on salivary pH as a possible modifying factor. Methods: A total of 88 participants were allocated into three groups: removable retainer (n = 28), fixed retainer (n = 30), and no orthodontic treatment (n = 30). Halitosis severity was measured via organoleptic evaluation (0–5 scale) and the Halitosis Associated Life-Quality Test (HALT, 0–100). Salivary pH was determined using a digital pH meter. OHRQoL was assessed through the Oral Health Impact Profile–14 (OHIP-14, 0–56). One-way ANOVA with Tukey’s post hoc test and chi-square analyses were employed to compare outcomes among groups. Spearman’s correlation explored relationships among HALT, organoleptic scores, OHIP-14, and salivary pH. Results: Fixed retainer wearers exhibited higher mean organoleptic scores (2.2 ± 0.6) compared to removable retainer users (1.7 ± 0.5, p = 0.003). HALT results similarly showed that the fixed retainer group (35.6 ± 6.4) reported more halitosis-related burdens than the removable group (31.4 ± 5.9, p = 0.015). Low salivary pH (<6.8) was linked to greater malodor indices in all cohorts (p < 0.05). Correlations revealed moderate positive associations between HALT and OHIP-14 (r = +0.52, p < 0.001). Conclusions: Adolescents and young adults wearing fixed orthodontic retainers reported more severe halitosis and a correspondingly lower oral-health-related quality of life than those with removable retainers or no orthodontic appliances. Salivary pH emerged as an influential factor, indicating that maintaining a neutral oral environment could mitigate malodor. Targeted interventions emphasizing hygiene and saliva management may improve overall well-being in this vulnerable age group. Full article

The global food industry primarily relies on synthetic preservatives and additives to extend shelf life and enhance product quality. The growing demand for clean-label meat products has prompted interest in natural preservatives. This study aimed to evaluate the antimicrobial effect of thyme (Thymus vulgaris), oregano (Origanum vulgare) and clove (Syzygium aromaticum) essential oils’ physicochemical and organoleptic characteristics in chicken sausages. In vitro, assays assessed antimicrobial activity at concentrations ranging from 40 µg kg⁻¹ to 600 µg kg⁻¹, while in vivo trials evaluated the effects of encapsulated and non-encapsulated essential oils during 30 days of refrigerated storage. The treatments differed in terms of essential oil, dose, combination and method of application. The results showed that the essential oils, at different doses and in combination, controlled the growth (28%) and presence of the evaluated microorganisms (C. perfringens, S. aureus, E. coli and Salmonella) in the chicken sausages. Moreover, the non-encapsulated application of essential oils demonstrated greater antimicrobial effectiveness compared to the encapsulated form. Overall, the results support the potential of these plant essential oils as safe, effective alternatives to synthetic preservatives in chicken sausage, without negatively affecting nutritional or sensory attributes. Full article

Saltwater crocodile (SC; Crocodylus porosus) bone, an underutilized by-product, can be converted into high-value bio-calcium (Biocal), serving as a potential source of calcium and minerals. This study aimed to produce SC bone Biocal as functional gel enhancer for fish bologna development and to increase calcium intake. The resulting bone powder was evaluated for physicochemical, microbiological, and molecular properties. Additionally, the textural, physicochemical, structural, and sensorial properties of the formulated fish bologna incorporating Biocal at varying levels (0–10% w/w) were also evaluated. Biocal, obtained as a fine white powder, had a 16.83% yield. Mineral analysis showed 26.25% calcium and 13.72% phosphorus, with no harmful metals or pathogens detected. X-ray diffraction confirmed hydroxyapatite with 69.92% crystallinity, while calcium bioavailability was measured at 22.30%. Amino acid analysis indicated high levels of glycine, proline, and hydroxyproline, essential for collagen support. The findings confirmed that SC bone Biocal is beneficial and safe for food fortification. Incorporating SC Biocal (2–10% w/w) significantly affected the fish bologna characteristics (p < 0.05). As the Biocal level increased, the gel strength, hardness, and shear force also increased. The addition of 6% (w/w) Biocal significantly improved the textural property, without a detrimental effect on the sensory attributes of the bologna gel (p < 0.05). SDS-PAGE analysis showed TGase-enhanced myosin heavy chain (MHC) cross-linking, particularly in combination with Biocal. Moreover, the enriched Biocal–bologna gel exhibited a finer and denser microstructure. Thus, SC Biocal, particularly at 6% (w/w), can serve as a functional gel enhancer in surimi-based products, without compromising organoleptic quality. Full article

Fusarium dry rot of potato may be caused by several species of the genus Fusarium. This study aimed to evaluate the effect of essential oil (EO) components (α-pinene, carvacrol, cinnamaldehyde, D-carvone, eucalyptol, L-linalool, L-menthol, L-menthone, (R)-(+)-limonene and thymol) on the growth of Fusarium solani var. coeruleum using in vitro and in vivo experiments. All the evaluated EO components had a significant effect on the pathogen growth inhibition. Under in vitro conditions, the strongest inhibitory effect on mycelial growth was recorded for carvacrol, thymol, L-menthol and cinnamaldehyde. In vivo experiments confirmed the efficacy of selected EO components. The application of EO components was done by tuber dressing and fumigation. After treating tubers with EO components by dressing and fumigation, a statistically highly significant reduction in tuber infection with the pathogen was observed. Dressing usually had a stronger effect on the reduction in pathogen tuber infection (56.07–81.44%) compared to fumigation (40.03–69.63%). EO components did not have any significant effect on the organoleptic characteristics of cooked tubers; however, during tasting, a deteriorated quality of EO component-dressed tubers was found due to the off-odor and taste of the applied EO components. EO components have a high potential for ecological tuber protection against F. solani var. coeruleum during storage. Full article