Search Results (751)

Surface electromyography (sEMG) is widely used to assess muscle activity in clinical and research settings. However, while conventional wet electrodes have advanced considerably in recent years, they are often limited by disposability, reduced comfort, and limited reusability. Recent advances in additive manufacturing provide opportunities to fabricate customizable, low-cost dry electrodes using conductive filaments. This study aimed to evaluate the feasibility and signal performance of in-house-fabricated 3D-printed sEMG electrodes made from three commercially available conductive filaments, (Fili, Filaflex, and Proto-Pasta) differing in base polymer and resistivity, and compared their performance with standard wet electrodes. Surface electrodes were placed over the biceps brachii muscle, and EMG signals were recorded during concentric–eccentric elbow flexion under three loading conditions (3, 5, and 7 kg). Signal quality was assessed using EMG amplitude, signal-to-noise ratio (SNR), and background noise. The results showed no significant differences in SNR or background noise between the 3D-printed electrodes and standard wet electrodes. Among the tested materials, Proto-Pasta electrodes produced the highest mean EMG amplitudes, while Filaflex electrodes showed slightly lower background noise, although these differences were not statistically significant. Overall, the findings indicate that in-house-fabricated 3D-printed electrodes can provide signal quality comparable to conventional wet electrodes, supporting their potential use as low-cost and customizable alternatives for sEMG applications in research and wearable monitoring systems. Full article

Quinoa fibre-rich fraction (QFi), obtained through wet milling, represents an innovative approach to improving the nutritional and functional quality of cereal-based products. Unlike conventional whole quinoa flour (WhQF), wet milling induces phytate losses during steeping, generating ingredients with enhanced mineral bioavailability. This study evaluated the incorporation of QFi into wheat pasta, assessing dietary fibre contribution, mineral bioavailability, cooking behaviour, and colour. Six fortified formulations were prepared by partially replacing wheat flour with WQF (white, red, or black) or QFi from the same varieties, with inclusion levels adjusted to provide equivalent dietary fibre across formulations. All quinoa-enriched pastas raised dietary fibre contribution compared with the control. Mineral contents also incremented, with the greatest values observed in formulations containing black quinoa ingredients. Fe and Zn contents were greatest in pastas with black WhQF, while Ca concentration was richer in formulations containing black QFi. Mineral absorption may be partially inhibited in pastas with WhQF, particularly in those containing the red quinoa. In contrast, QFi showed reduced phytate levels, highlighting the nutritional advantage of wet milling. Technologically, quinoa ingredients increased water absorption during pasta cooking. Overall, wet milled QFi provides a novel alternative to WhQF, combining improved mineral bioavailability with suitable technological properties for pasta processing. Full article

Yam starch accounts for 70–80% of its dry matter, and its physicochemical and technofunctional properties are crucial for its use in the food industry (gelling agent, thickener, and stabilizer). The objective of this study focuses on the physicochemical, pasting and thermal properties of starch extracted from the yam varieties Dioscorea cayenensis, Dioscorea alata, and Dioscorea rotundata. The proximal composition, amylose and amylopectin content, as well as their functional properties (absorption index, solubility, swelling, thermal and pasting behavior, morphology, and color) were analyzed. The results showed that the starch extraction yield varied between varieties, being highest in D. cayenensis with 14.14%. D. alata had the highest starch (82.24%) and amylose (34.69%) content, which gives it greater gel firmness and retrogradation potential, as well as the best techno-functional properties water absorption index (2.46 g/g), water solubility index (1.1%), and swelling power (2.54 g/g). D. cayenensis stands out for its high amylopectin content (69.62%) and brightness (96.89), reflecting greater starch whiteness. D. rotundata has an intermediate balance between amylose and amylopectin, which makes it versatile. The proximal composition and techno-functional properties of yam starch position it as a promising raw material for the food industry, especially in the manufacture of thickeners, gelling agents, and in bakery products, pasta and noodles. Full article

Background and Clinical Significance: Hepatic encephalopathy (HE) is a reversible brain dysfunction typically associated with cirrhosis and portal hypertension. In these patients, portosystemic shunts allow ammonia and other toxins to bypass hepatic metabolism, leading to neurological symptoms. However, HE can also occur in non-cirrhotic patients through congenital shunts or, less commonly, through iatrogenic shunts following abdominal trauma or surgery. This case is clinically significant as it illustrates a rare presentation of recurrent HE caused by a de novo portosystemic shunt following major abdominal surgery in a patient without underlying liver disease. Case Presentation: A 76-year-old male was admitted with confusion, lethargy, and flapping tremors. His medical history included a total pancreatectomy for pancreatic adenocarcinoma six months prior. Laboratory tests revealed hyperammonemia and altered liver enzymes likely related to ongoing chemotherapy, but no signs of hepatic insufficiency or cirrhosis. A review of recent CT imaging identified a new portosystemic shunt between the portal territory and the azygous vein that was absent prior to his pancreatectomy. This iatrogenic shunt likely formed via the re-vascularization of vestigial vessels following surgical de-vascularization. The patient was successfully managed with lactulose and rifaximin. At 3-month follow-up, no further HE episodes had occurred. Conclusions: This case highlights that HE should be considered in patients without cirrhosis presenting with altered mental status and hyperammonemia, especially following abdominal surgery. It underscores the importance of a multidisciplinary approach and meticulous re-evaluation of imaging to identify iatrogenic vascular shunts that may be amenable to medical or interventional management. Full article

Background: Carbohydrate quality and culinary processing can meaningfully alter postprandial glycemia in people with type 1 diabetes (T1D). Cooling gelatinized starch promotes retrogradation and increases resistant starch (RS), potentially attenuating postprandial glucose excursions. Objectives: We investigated whether pasta cooled after cooking (24 h at 4 °C) and reheated before consumption improves postprandial glycemia in adults with T1D without increasing hypoglycemia risk under routine insulin pump bolus-calculator dosing. Methods: In this randomized, single-blind, crossover study, 32 adults with T1D treated with continuous subcutaneous insulin infusion (CSII) consumed two standardized pasta-based meals (50 g of available carbohydrate): freshly cooked pasta and cooled/reheated pasta. Participants administered rapid-acting insulin boluses calculated by their pump bolus calculator 10 min before the meal. Interstitial glucose was recorded for 180 min using flash glucose monitoring. Results: Compared with freshly cooked pasta, cooled/reheated pasta produced lower maximum glycemia (10.7 vs. 12.6 mmol/L, p = 0.0001), lower maximum glycemic rise (2.8 vs. 4.7 mmol/L, p < 0.0001), lower incremental area under the curve (iAUC; 211.9 vs. 524.8 mmol/L × 180 min, p < 0.0001), and a shorter time-to-peak (65 vs. 125 min, p = 0.014). Resistant starch content increased after cooling (12.88 ± 0.06 vs. 8.03 ± 0.08 g/100 g). The number of hypoglycemic episodes did not differ between conditions. Conclusions: Cooling and reheating pasta therefore increased RS and attenuated postprandial glycemia in adults with T1D without increasing early postprandial hypoglycemia in the studied setting. Full article

Background/Objectives: Sustainable food habits are essential for reducing the environmental impacts of a food system. We investigated food sustainability knowledge, attitudes, and food waste-related behaviours among Saudi adults and assessed their associations with socio-demographic characteristics and dietary choices, which are subjects that remain under-researched. Methods: A cross-sectional study was conducted among 855 Saudi adults (≥18 years) using convenience sampling. Data were collected using a validated online questionnaire assessing sustainability knowledge, attitudes, food waste behaviours, dietary choices, and socio-demographic characteristics. Descriptive statistics, chi-square tests, and linear regression analyses were performed using SPSS version 29. Results: Overall, 32% of the study population demonstrated adequate sustainability knowledge, 61% expressed positive attitudes towards food sustainability, and 45% demonstrated favourable food waste management. Women were more knowledgeable than men. Participants who possessed a better understanding of food sustainability consumed more vegetables, fruits, and bread and less processed meat. Those with a positive attitude towards food sustainability exhibited higher consumption of red meat, white meat, eggs, milk, yogurt, cheese, vegetables, fruits, bread, and sweet or savoury snacks. Meanwhile, individuals with better food waste behaviours demonstrated significantly lower consumption of legumes, fish, pasta, red meat, white meat, processed meat, eggs, milk, yogurt, cheese, fruits, bread, and sweet or savoury snacks. Conclusions: Saudi adults possess limited knowledge of sustainability and suboptimal food waste behaviours despite having relatively positive attitudes. These findings highlight opportunities for intervention. Public education, targeted campaigns, and media communication could enhance sustainability awareness and promote healthier, environmentally sustainable dietary patterns. Full article

Gluten-free (GF) products developed for individuals with celiac disease and gluten sensitivity often suffer from low protein and mineral content. Fish proteins offer a promising solution to address these deficiencies; however, the characteristic “fishy odor” and related technological challenges limit consumer acceptance. This study aimed to develop an innovative GF pasta with improved nutritional density and acceptable sensory quality by incorporating deodorized and lyophilized trout powder. GF pasta formulations were prepared using buckwheat flour, xanthan gum, and 5% or 10% odorless trout powder. Vinegar pretreatment was applied to reduce fish odor, while lyophilization was chosen to minimize nutrient losses. The samples were analyzed for nutritional composition, techno-functional properties, in vitro digestibility, and sensory attributes. Results showed that trout powder significantly increased protein and ash content compared to the control (p < 0.05). A slight darkening was observed in color analysis due to fish pigments and buckwheat phenolics, but overall visual stability remained high. In vitro digestibility revealed enhanced protein digestibility (p < 0.05) and a slight reduction in starch digestibility. Sensory evaluation demonstrated that odor scores (8) at 10% trout inclusion remained close to the control, reversing the commonly reported decline in acceptance with increasing fish content. These findings indicate that combining vinegar pretreatment with lyophilization enables the incorporation of fish proteins into GF pasta without sensory disadvantages, while simultaneously improving nutritional quality. Full article

The agro-food industry faces significant environmental and economic challenges due to waste production. To promote sustainability, it is essential to valorize agricultural by-products, such as wastewater from essential oil distillation. Despite being a disposal burden, this wastewater retains valuable compounds with high antioxidant and antibacterial potential, making it an ideal ingredient for functional foods. Given that pasta and bread are daily staples in the Italian diet, they represent a strategic opportunity to improve public nutritional intake. In this study, a novel pasta formulation was developed by replacing 50% or 100% of the processing water with wastewater derived from oregano distillation. The investigation focused on the quality of the cooking process and the composition of phenolic compounds. A sensory analysis was also conducted to assess consumer acceptance. The enriched pasta demonstrated positive sensory characteristics, with an overall appreciation around 7, and higher levels of phenolic compounds (up to 0.79 mg GAE/g) in relation to the control sample (0.14 mgGAE/g). This highlights the potential of these rich raw materials for use in sustainable food and represents a sustainable strategy to improve the nutritional profile of pasta. Full article

The primary shelf life (PSL) of fresh vegan spinach gnocchi packaged under a modified atmosphere (MAP) was investigated. Microbiological, physicochemical, and sensory properties were monitored during storage at three temperatures (4, 8, and 12 °C). The microbial load remained below the limit considered safe (3 log CFU g⁻¹) in all samples during storage at all tested temperatures. Storage time significantly increased the hardness of uncooked gnocchi (p < 0.05) and the water absorption index (p < 0.05). Moreover, at higher storage temperatures, the kinetic rate of hardness decreased in uncooked gnocchi (0.29 N day⁻¹ at 12 °C vs. 0.35 N day⁻¹ at 4 °C). Conversely, in cooked gnocchi, as the storage temperature increased, the rate of hardness acceleration increased. The sensory analysis results varied according to storage temperature, and the Overall Quality Index (OQI), combined with principal component analysis (PCA), was used to determine PSL values. The Arrhenius relationship successfully described the temperature dependence of reaction rate constants, and the calculated Q₁₀ value (3.0) confirmed hardness as the quality attribute most affected by temperature. OQI showed a strong correlation with cooked-gnocchi hardness, and a sensory cutoff of 6.5 was established and confirmed by the sensory panel. The corresponding hardness rejection value was 12.1 N. The PSL was estimated based on sensory and texture criteria, as microbial quality was not a limiting factor. Under non-isothermal cold-chain conditions, PSL was predicted using the time–temperature tolerance (TTT) approach, yielding a value of 42 ± 3 days. Full article

Rolled cheeses are a traditional specialty of the Vojvodina region in Serbia, produced through an artisanal process passed down across generations. This study evaluated the impact of the addition of selected herbs (a mixture of oregano and basil and chives added separately) on the microbiological, physicochemical, and sensory characteristics of rolled pasta filata cheese. Cheeses, both with and without herbs, were vacuum packed and stored at 4 °C for 60 days. The addition of oregano and basil significantly reduced aerobic mesophilic bacteria, Enterobacteriaceae, and Escherichia coli, while Salmonella spp. and Listeria monocytogenes remained undetectable throughout storage. Physicochemical analyses classified the cheeses as full-fat, semi-hard, with at least 45% milk fat in dry matter, and moisture in fat-free matter between 54% and 69%. All variants exhibited uniform shape, intact appearance, and a compact layered structure, while herbal-enriched cheeses developed a distinctive aroma and flavor. Sensory evaluation showed that all cheese types remained acceptable for up to 40 days, with minor deviations at day 60. Overall, the herbal addition enhanced sensory appeal, created new flavor profiles, and improved microbiological stability, demonstrating its potential as a natural strategy to extend the shelf life of traditional Serbian rolled pasta filata cheese. Full article

Modern wheat breeding has focused on maximizing yields under high-input systems. Although ancient wheat varieties generally show lower yields and no clear nutritional superiority, they are increasingly valued in organic and local food systems for their resilience, cultural identity, and suitability for artisanal processing. This study evaluated the physicochemical, rheological, and technological properties of stone-milled flours and semolato from ancient common, durum, and Khorasan wheat to develop artisanal bread and pasta. Ancient cultivars showed relatively high protein content, ranging from 10.9% to 15.9% (on a dry matter basis). Gluten quality was generally weak, with gluten index values below 30% in most cultivars and alveograph W values below 60 × 10⁻⁴ J, mainly in durum wheats. Among common wheat cultivars, Autonomia B and Rano Solina showed the best bread-making suitability and were selected to produce bread prototypes via the application of pre-gelatinization. Optimized fermentation and pre-gelatinization significantly improved the crumb structure, softness, and sensory acceptance. Pasta from durum cv. Senatore Cappelli and Khorasan showed good cooking and sensorial quality, with Khorasan receiving a better score for overall acceptability. This study demonstrates that appropriate processing strategies can successfully unlock the technological and sensory potential of ancient wheat varieties, supporting their use in short value chains and enhancing product differentiation. Full article

The growing demand for functional and value-added foods has prompted interest in integrating nutrient-rich ingredients and novel encapsulated systems into traditional pasta products. This study aimed to develop and optimize a ravioli dough formulated with elephant foot yam flour (EFYF), wheat flour (WF) and amaranth flour (AF) using mixture design in response surface methodology and to create an innovative filling using encapsulated edible pearls produced from okra mucilage and moringa leaf powder through ionotropic gelation. The pearls and ravioli dough were analyzed for physicochemical, textural, color and nutritional characteristics. Cooked ravioli was investigated for cooking quality and sensory attributes. The optimized dough formulation (46.67 g EFYF, 43.32 g WF, 10 g AF) exhibited desirable hardness (4.64 ± 0.28 N), chewiness (0.40 ± 0.02 N), nutritional, physicochemical and color attributes. The edible pearls demonstrated moderate moisture content (21.18 ± 0.26%), high protein (26.25 ± 0.02%), crude fiber (2.60 ± 0.01%), dietary fiber (8.60 ± 0.52%), high ash content (14 ± 0.62%) and soft gel-like texture. The cooked ravioli showed a cooking time of 8 ± 1 min, high water absorption capacity (209.9 ± 0.34%), minimal solid loss (1.30 ± 0.21%) and favorable sensory scores across appearance, taste, texture and overall acceptability. The study concludes that incorporating encapsulated pearls and nutrient-dense flours can produce a functional, nutritionally enriched ravioli with good technological performance and consumer appeal. Full article

Industrial almond by-products (ABPs, almond oil cake) and tomato by-products (TBPs, mixture of peel and seeds) are nutrient-rich residues that could enhance the nutritional value of gluten-free pasta and support sustainable waste reduction. This study investigated the impacts of ABP or TBP incorporation and the extrusion screw speed on rice-based pasta quality. Rice pasta (control) and pasta enriched with ABP or TBP at different rates (2.5%, 5.0%, 7.5% and 10.0%) were processed by extrusion-cooking at two screw speeds (50 and 90 rpm), and their quality (cooking loss, water absorption capacity, hardness, firmness, adhesiveness and color) was evaluated, as well as energy requirements during processing (specific mechanical energy (SME)). The results showed that an increase in the ABP and TBP rates had a more pronounced positive effect on cooking loss, water absorption capacity, yellowness and redness values. Moreover, comparable hardness and firmness, but lower adhesiveness values, were recorded in cooked rice–ABP-enriched pasta. However, cooked pasta enriched with TBP had lower hardness than the control pasta. Regarding energy consumption, pasta processed with a higher by-product rate at a higher screw speed showed similar SME as compared to the control pasta. In this regard, ABP can be used successfully from 7.5 to 10.0% in rice–ABP pasta formulations without compromising its technological properties. However, the optimization of the additive rate of TBP requires further study. Full article

Shoulder calcific tendinopathy is a common condition affecting adults and is has a higher incidence in women. This condition is due to a multifactorial process and is characterized by the deposition of hydroxyapatite crystals in the rotator cuff tendons. The disease shows a phenotypic transformation of tenocytes into chondrocyte-like cells, likely caused by metabolic and inflammatory changes and mechanical stress. Risk factors promoting this pathology include hyperlipidemia, advanced age, diabetes, female gender, and thyroid dysfunction. Recent studies highlight that metalloproteinases, oxidative stress, inflammatory mediators, bone morphogenetic proteins (BMPs), genetic and post-transcriptional alterations play a significant role in the pathogenesis of the disease. New therapeutic strategies are currently available that aim to modulate inflammation, osteogenic differentiation, and calcium homeostasis, showing promising results, especially in preclinical models. The aim of this review is to explore the different pathogenetic mechanisms and highlight future therapeutic developments for the treatment of shoulder calcification. Full article