Search Results (184)

Enhanced colony nutrition can support brood development, resulting in better physiological conditions and increased resilience in adult honey bees, particularly under stress. This study investigated the effects of colony nutrition and adult dietary supplementation with green propolis on bee health under fungicide exposure. Colonies were managed under food restriction or nutritional supplementation for 22 weeks. Newly emerged bees from each colony were then caged and fed protein diets consisting of honey-pollen patties contaminated or not with fungicide, and sucrose sugar syrup with or without aqueous green propolis extract. Bees from supplemented colonies showed greater body weight, higher hemolymph protein levels, and higher consumption of protein food after seven days in cages. Fungicide exposure reduced hemolymph protein levels, altered the expression of detoxification and immune-related genes, and significantly decreased bee survival. Interestingly, propolis supplementation alone changed gene expression patterns and slightly reduced longevity compared to bees not exposed to propolis or fungicide. However, under fungicide stress, bees that ingested propolis survived longer, indicating a protective effect. While colony nutritional supplementation clearly promotes honey bee resilience against fungicide exposure, feeding propolis also showed promising effects, though further studies are needed to determine an optimal dietary concentration. Full article

This study investigated quality changes in seaweed–yak patties before and after freeze–thaw by varying seaweed addition levels (10–70%). Macroscopically, the effects on water-holding capacity, textural properties, and oxidative indices of restructured yak patties were evaluated. Microscopically, the impact of seaweed-derived bioactive ingredients on patty microstructure and myofibrillar protein characteristics was examined. LF-NMR and MRI showed that 40% seaweed addition most effectively restricted water migration, reduced thawing loss, and preserved immobilized water content. Texture profile analysis (TPA) revealed that moderate seaweed levels (30–40%) enhanced springiness and minimized post-thaw hardness increases. SEM confirmed that algal polysaccharides formed a denser protective network around the muscle fibers. Lipid oxidation (MDA), free-radical measurements, and non-targeted metabolomics revealed a significant reduction in oxidative damage at 40% seaweed addition, correlating with increased total phenolic content. Protein analyses (particle size, zeta potential, hydrophobicity, and SDS-PAGE) demonstrated a cryoprotective effect of seaweed on myofibrillar proteins, reducing aggregation and denaturation. These findings suggest that approximately 40% seaweed addition can improve the physicochemical stability and antioxidant capacity of frozen seaweed–yak meat products. This work thus identifies the optimal seaweed addition level for enhancing freeze–thaw stability and functional quality, offering practical guidance for the development of healthier, high-value restructured meat products. Full article

The present study aimed to characterize the total phenolic content and antioxidant activity of mesquite pods (Prosopis velutina) and evaluate the effect on meat qualities in a meat product, with a view to their application as a natural functional ingredient. Mesquite pods were subjected to chemical characterization, revealing the presence of polyphenol contents with antioxidant activity (reducing power and antiradical effect). In addition, pork patties were formulated with different levels of mesquite pods powder (MPP, 2% and 5%) and mesquite pods extract (MPE, 0.1% and 0.3%), and were compared with control (CN) samples. The proximate composition of mesquite pod powder revealed a high proportion of carbohydrates and a low fat content. Additionally, the presence of polyphenols with antioxidant activity, including antiradical and reducing power, was evident. No significant differences were observed in the pork patties’ proximate composition. During 9 days of storage at 2 °C, patties treated with MPP and MPE exhibited higher pH values and lower TBARS values compared to the CN, with MPE-0.3% being the most effective in retarding lipid oxidation. Color parameters (L*, a*, b*, C*, and h*) were positively influenced by MPP and MPE, and both treatments improved water-holding capacity and reduced cooking weight loss, especially at 5% MPP. Fracture texture analysis showed that 5% MPP enhances firmness. Sensory attributes did not differ significantly from the CN. These results indicate that MPP and MPE are promising natural ingredients for extending the shelf life and maintaining the quality of pork patties without compromising sensory acceptability. Full article

Medicinal mushroom production utilising rural cultivation (solid state fermentation) requires approximately six months compared to culinary mushroom production (7 days). Urban cultivation (submerged liquid fermentation) can be used as a sustainable method of producing medicinal mushroom biomass. In this study, chicken patties were fortified with liquid-fermented Ganoderma lucidum flour (GLF) and Pleurotus djamor mushroom biomass flour (PDF) at concentrations of 3%, 6%, and 9%. These were compared to a negative control (0% mushroom flour chicken patty) and a commercial patty. Chicken patties fortified with 3% PDF and 9% GLF recorded the lowest cooking loss, at 5.55% and 10.3%, respectively. Mushroom chicken patties exhibited lower cooking losses and significant changes in colour and texture compared to control samples. Notably, 3% GLF chicken patty achieved the highest overall acceptability score of 6.55 followed by 9% PDF chicken patty (6.08) (p < 0.05). Biomass flour of liquid-fermented Ganoderma lucidum (ENS-GL) and Pleurotus djamor (ENS-PD) were extracted for their endopolysaccharide and analysed for their functional properties. All elemental, FT-IR, and NMR spectroscopy analyses revealed the existence of a comparable beta-glucan polymer structure, linkages, and absorptions when compared to the Laminarin standard. In addition, ENS-GL also proved to possess higher antimicrobial activities and significant antioxidant levels (DPPH-scavenging activity, ferric reduction potential and total phenolic content) compared to ENS-PD. Overall, this study revealed that sustainable liquid-fermented Ganoderma lucidum, a medicinal mushroom, outperformed Pleurotus djamor, a culinary mushroom, as a potential alternative flour for combating hunger in the future. Full article

The interest in traditional meat being replaced by plant-based food has increased throughout the years. Some agricultural products, such as root crops, could be incorporated into alternative meat products due to the health benefits. However, relevant studies have discovered that some roots are considered allergen materials, necessitating further identification to maintain consumer safety. Aside from high accuracy, the limitations offered by traditional identification methods are a reason to employ nondestructive methods. This study aimed to develop a hyperspectral imaging system measuring the 400 nm to 1000 nm spectral range for the nondestructive identification of roots in soybean-based patty. Four thin-sliced traditional medicinal roots (tianma (Gastrodia elata), balloon flower root (Platycodon grandiflorum), deodeok (Codonopsis lanceolata), and ginseng (Panax ginseng)) were incorporated in a soybean-based patty with a concentration of 5% w/w. Moreover, support vector machine (SVM) learning and one-dimensional convolutional neural networks (1D-CNN) were realized for the discrimination model in tandem with spectral data extracted from the hyperspectral image. Our study demonstrated that SVM learning effectively discriminates between original patty and patty with root addition, with an F1-score, precision, and recall beyond 96.77%. This optimum model was achieved by using the standard normal variate (SNV) spectra. Full article

Carbonatites, which are rare mantle-derived igneous rocks that are mainly enriched in carbonate minerals and host relatively higher amounts of rare earth element (REE)-bearing phases, remain subjects of extensive geological research due to their enigmatic origin and potential economic importance. This study aims to describe the petrographic, mineralogical, and some rare-earth element (REE) abundances of four carbonatite bodies (known as Sillai Patti, Loe Shilman, Warsak, and Jambil) exposed in the Peshawar Plain Alkaline Igneous Province (PPAIP), northwestern Himalaya, Pakistan, to identify their economic potential. The observed petrographic, textural features, and chemical compositions of the constituent minerals of the carbonatites were utilized to elucidate the evolutionary processes through which the rocks evolved. The results indicate distinct mineralogical assemblages dominated by calcite, dolomite, apatite, pyroxene, biotite, and feldspar, with accessory opaque and REE-bearing phases, such as pyrochlore, monazite, and britholite. The apatite grains display compositional zoning reflecting their growth under magmatic conditions. The petrographic features of apatite in some carbonatite samples, exhibiting preferred orientation in a particular direction and spongy or murky textures, indicate that the studied rocks underwent post-magmatic deformation or hydrothermal alteration. Calcite and dolomite, coexisting in some carbonatite samples, exhibit significant Mg-Fe variation, which is possibly related to magmatic differentiation. The pyroxene compositions vary from a low-calcium enstatite–ferrosilite series to high-calcium diopside, suggesting variable crystallization environments among the carbonatite bodies studied. The abundance of REE-bearing phases in the studied carbonatites emphasizes their high economic potential. These findings indicate that the PPAIP carbonatites originated from mantle-derived magmas and subsequently experienced metamorphic/metasomatic overprinting during their tectonic evolution. The abundance of REE-rich phases such as apatite, pyrochlore, monazite, and britholite underscores their high economic potential. Full article

Worldwide dietary sodium intake exceeds the recommended daily allowance, generating global interest in reducing sodium content in foods. This preliminary study aimed to evaluate the effects of decreasing sodium chloride (NaCl) levels on hybrid burger characteristics by partially replacing it with potassium chloride and carrot pulp. A total of 60 beef burger patties were divided into four treatments: A (control), 1.5% NaCl; B, 1.5% NaCl + 5% carrot pulp; C, 30% replacement of NaCl with potassium chloride (KCl) + 5% carrot pulp; D, 50% replacement of NaCl with KCl + 5% carrot pulp. Carrot pulp significantly influenced color indices and pH. The control (treatment A) exhibited the lowest lightness (L*) values (31.70 vs. 40.9, 38.67, and 38.44 for treatments B, C, and D, respectively; p < 0.05). Additionally, carrot pulp positively affected water-holding capacity, but it led to an increase in total aerobic bacterial count by approximately 2 logs and fungal count increased by about 4 logs (cfu/g). Sensory attributes were not impacted by the addition of carrot pulp; however, replacing 50% of NaCl with KCl significantly increased bitterness. In conclusion, replacing 30% of NaCl with KCl while incorporating carrot pulp was feasible without compromising sensory properties of the hybrid burger. Full article

Honeybees are of economic importance not only for honey production, but also for crop pollination, which amounts to USD 20 billion per year in the United States. However, the number of honeybee colonies has declined more than 40% during the last few decades. Although this decline is attributed to a combination of factors (parasites, diseases, pesticides, and nutrition), unlike other factors, the effect of nutrition on honeybee health is not well documented. In this study, we assessed the differential expression of seven genes linked to honeybee health under three different diets. These included immune function genes [Cactus, immune deficiency (IMD), Spaetzle)], genes involved in nutrition, cellular defense, longevity, and behavior (Vitellogenin, Malvolio), a gene involved in energy metabolism (Maltase), and a gene associated with locomotory behavior (Single-minded). The diets included (a) commercial pollen patties and sugar syrup, (b) monofloral (anise hyssop), and (c) polyfloral (marigold, anise hyssop, sweet alyssum, and basil). Over the 2.7-month experimental periods, adult bees in controls fed pollen patties and sugar syrup showed upregulated Cactus (involved in Toll pathway) and IMD (signaling pathway controls antibacterial defense) expression, while their counterparts fed monofloral and polyfloral diets downregulated the expression of these genes. Unlike Cactus and IMD, the gene expression profile of Spaetzle (involved in Toll pathway) did not differ across treatments during the experimental period except that it was significantly downregulated on day 63 and day 84 in bees fed polyfloral diets. The Vitellogenin gene indicated that monofloral and polyfloral diets significantly upregulated this gene and enhanced lifespan, foraging behavior, and immunity in adult bees fed with monofloral diets. The expression of Malvolio (involved in sucrose responsiveness and foraging behavior) was upregulated when food reserves (pollen and nectar) were limited in adult bees fed polyfloral diets. Adult bees fed with monofloral diets significantly upregulated the expression of Maltase (involved in energy metabolisms) compared to their counterparts in control diets to the end of the experimental period. Single-Minded Homolog 2 (involved in locomotory behavior) was also upregulated in adult bees fed pollen patties and sugar syrup compared to their counterparts fed monofloral and polyfloral diets. Thus, the food source significantly affected honeybee health and triggered an up- and downregulation of these genes, which correlated with the health and activities of the honeybee colonies. Overall, we found that the companion crops (monofloral and polyfloral) provided higher nutritional benefits to enhance honeybee health than the pollen patty and sugar syrup used currently by beekeepers. Furthermore, while it has been reported that bees require pollen from diverse sources to maintain a healthy physiology and hive, our data on nuclear colonies indicated that a single-species diet (such as anise hyssop) is nutritionally adequate and better or comparable to polyfloral diets. To the best of our knowledge, this is the first report indicating better nutritional benefits from monofloral diets (anise hyssop) over polyfloral diets for honeybee colonies (nucs) in semi-large-scale experimental runs. Thus, we recommend that the landscape of any apiary include highly nutritious food sources, such as anise hyssop, throughout the season to enhance honeybee health. Full article

Medulloblastoma (MB) is one of the most common malignant pediatric brain tumors. Current therapy results in a poor prognosis for high-risk SHH/p53-mutated MB, emphasizing the importance of more effective therapeutic strategies. Here, we investigated the potential radiosensitizing effects of the checkpoint kinase inhibitors (Chk-is) prexasertib (Chk1/2) and SAR-020106 (Chk1) in human SHH/p53-mutated MB in vitro and in vivo. UW228 and DAOY cells were treated with Chk-is and irradiation (RT). Metabolic activity, proliferation, and apoptosis were determined at d3, and long-term clonogenicity was determined at d14. DNA damage was assessed after 1, 24, and 72 h. Patient-derived SHH/p53-mutated, luciferase-transfected MB cells were implanted orthotopically into NSG mice (d0). Fractionated therapy (daily, d7–11) was applied. Body weight (BW) was documented daily, tumor growth weekly, and proliferation at d42. In vitro, Chk-is exhibited a dose-dependent reduction in metabolic activity, proliferation, and clonogenicity and increased apoptosis. A combination of Chk-is with RT enhanced these antitumor effects, including proliferation, apoptosis, and clonogenicity, and increased residual DNA damage compared to RT alone. In vivo, tumor growth was delayed by Chk-is alone. Low-dose prexasertib enhanced RT-induced tumor growth inhibition. High-dose prexasertib and SAR-020106 showed opposite effects, at least at later time points (n = 3). BW assessments revealed that the treatment was well tolerated. Our data indicate a potential benefit of Chk-is in combination with RT in SHH/p53-mutated MB. However, high-dose Chk-is may compromise the RT effect, possibly through anti-proliferative activity. Furthermore, we demonstrate, for the first time, the intracranial antitumor activity of the Chk1-specific inhibitor SAR-020106. Full article

The effects of furfural and 5-methyl-2-furfural produced by the Maillard reaction on PhIP formation were investigated in chemical models and roasted pork patties. In the chemical models, the results indicated that increasing levels of furfural (r = −0.7338, R² = 0.9557) and 5-methyl-2-furfural (r = −0.7959, R² = 0.9864) significantly reduced PhIP formation, displaying a strong linear correlation. The effects of furfural and 5-methyl-2-furfural on the precursors of phenylalanine (Phe) and phenylacetaldehyde showed a significant reduction in the Phe level, while the level of phenylacetaldehyde was not increased. In addition, neither furfural nor 5-methyl-2-furfural could significantly reduce creatinine or PhIP. Further mechanism studies showed that furfural (5-methyl-2-furfural) directly captured Phe to form the corresponding Schiff base compounds a (2-((furan-2-ylmethylene) amino)-3-phenylpropanoic acid) and b (2-(((5-methylfuran-2-yl)methylene)amino)-3-phenylpropanoic acid). This process reduced the production of phenylacetaldehyde, thereby inhibiting the PhIP formation pathway. More importantly, these two compounds were detected in roasted pork patties to which glucose was added. The above pathway was finally confirmed in roasted pork patties. These results revealed that furfural and 5-methyl-2-furfural, formed during the Maillard reaction, play a significant role in inhibiting the formation of PhIP by reacting with Phe. Full article

The food industry is increasingly turning to healthy and eco-friendly alternatives for meat preservation, with recent attention focused on chitosan (CH) and essential oils (EOs). Here, we propose two liquid formulations of CH enriched with Laurus nobilis or Piper nigrum EOs to preserve beef patties stored for 4 days at 4 °C from colour changes, secondary lipid oxidation, and alteration in volatile organic compound emissions while also preventing oviposition by Calliphora vomitoria on beef loaves hung for the same time at around 13 °C in a netted polytunnel. Overall, the L. nobilis EO-enriched CH solution increased the meat colour lightness compared to the control (+7.58%), kept redness and yellowness comparable to the control, maintained the level of thiobarbituric acid-reacting substances below the threshold for rancidity perception for at least 96 h, reduced the release of ethanol, enhanced the perception of fatty and woody notes in the meat along with the fresh, green, and citrusy aromas specific to the EO, and also provided significant protection (88.83%) against blowfly oviposition compared to the control. Therefore, the development of a spray CH formulation containing the L. nobilis EO appears to be a promising tool for stable and prolonged meat protection. Full article

The aim of this study was to produce texturized vegetable proteins (TVPs) from faba bean protein via low-moisture extrusion. The effect of extrusion variables including temperature (110, 125, and 140 °C at the die), feed moisture content (30, 35, and 40%), and screw speed (200, 300, and 400 rpm) on the TVP properties were investigated. An increase in feed moisture content or extruder temperature reduced the specific mechanical energy and torque by 40–45% during extrusion. An increase in feed moisture created TVPs with lower bulk densities and rehydration ratios while an increase in extruder temperature or screw speed increased the bulk density of the TVPs. An increase in screw speed also caused a decrease in the water holding capacity of the milled TVP flours. The TVP flours had a 33–70% higher oil holding capacity than the raw material. The texture profile showed that an increase in feed moisture influenced TVP hardness, gumminess, and chewiness with higher values compared to the treatments with lower moisture contents. Springiness, cohesiveness, and resilience were more affected by a change in screw speed with higher values at 200 rpm. The best parameters were selected (125 °C, 40% MC, 300 rpm) to produce TVP to use as a partial (hybrid burger) and complete (vegan burger) replacement of beef in a burger patty. The replacement of 25% beef with TVPs in a hybrid burger increased the cooking yield and moisture retention and decreased the thickness and diameter change compared to the beef burger without TVPs. In a vegan formulation, the faba bean TVP burger had lower cooking yield and moisture retention than commercial products. Full article

Hybrid and plant-based products are an emerging trend in food science. This study aimed to develop three patty prototypes (meat, hybrid, and plant-based) enhanced with vegetable fat replacement and broccoli extract using a soy allergen-free protein matrix treated with high hydrostatic pressure (HHP) and sous vide cooking to create sustainable and nutritious burger alternatives. The samples were evaluated for microbiological safety, proximal composition, physicochemical properties, sensory characteristics, and carbon footprint. The key findings revealed that the plant-based patties had the smallest carbon footprint (0.12 kg CO₂e), followed by the hybrid patties (0.87 kg CO₂e) and the meat patties (1.62 kg CO₂e). The hybrid patties showed increased hardness, cohesiveness, gumminess, and chewiness compared to the meat patties after sous vide treatment. This improvement likely results from synergies between the meat and plant proteins. Regarding the treatments, in all the samples, the highest hardness was observed after the combined HHP and sous vide treatment, an interesting consideration for future prototypes. Sensory analysis indicated that the plant-based and hybrid samples maintained appealing visual and odour characteristics through the treatments, while the meat patties lost the evaluator’s acceptance. Although further improvements in sensory attributes are needed, hybrid patties offer a promising balance of improved texture and intermediate carbon footprint, making them a viable alternative as sustainable, nutritious patties. Full article

In this study, we aimed to investigate the inhibitory effects of cumin and cumin extracts from different origins (Hami, Turpan, and Hetian) on the formation of β-carboline heterocyclic amines (HCAs) in smoked meat and simulated systems, and to assess their potential as natural inhibitors in the food industry. The novelty of our research lies in the comprehensive comparative analysis of cumin extracts from different origins, which has not been fully explored in previous studies. We first conducted a quantitative analysis of the total phenol and flavonoid content in cumin extracts from the three origins and evaluated their antioxidant capacities. Subsequently, through simulation experiments, we assessed the inhibitory effects of these extracts on the formation of β-carboline heterocyclic amines and determined their free radical scavenging abilities. To further validate the practical application potential of these extracts, we prepared meat patty samples containing different concentrations of cumin powder, simulating actual processing conditions. The experimental results showed that while the total phenol content in cumin extracts from all origins was similar, averaging around 1.56 mg/g, there was a significant difference in the total flavonoid content, with the highest level observed in the Hetian cumin extract at 6.7 mg/g. Additionally, the Hetian cumin extract demonstrated superior antioxidant capacity, with an FRAP antioxidant activity reaching 21.04 μM TE/g dw, the highest among all samples. Our study also found that the inhibitory effect of cumin extracts on HCA formation was closely related to their free radical scavenging ability, with the Hetian cumin extract showing the strongest scavenging capacity. The addition of cumin powder to meat patties significantly reduced the content of β-carboline heterocyclic amines, particularly at lower cumin concentrations. In summary, our research results highlight the potential of cumin, especially from Hetian, as a natural inhibitor of β-carboline heterocyclic amine formation in processed meats. This study not only provides the food industry with a potential natural additive to improve food safety and quality, but also offers new directions for future research, namely by comparing natural plant extracts from different origins to explore their potential applications in food processing. Full article

This comparison study assessed the antioxidant effectiveness of two oregano essential oils extracted from different plant species, namely, Origanum syriacum L. and Origanum vulgare subsp. hirtum, applied to 5% Aloe barbadensis miller gel using chicken meat. In addition, all treatment samples contained the same amount (5%) of Aloe vera gel. The results of the current research will help to distinguish between both oil types accurately. This study involved four different treatments: (1) Control, (2) 300 ppm of Origanum syriacum L. essential oil (OR-S), (3) 300 ppm of Origanum vulgare subsp. hirtum (OR-V), and (4) 14 ppm of butylated hydroxyanisole (BHA). Generally, natural antioxidants have many limitations when used for meat preservation compared to synthetic ones and should be combined with natural carriers. The treated meat patties were used to analyze lipid oxidation, color, total volatiles, and specific sensorial characteristics. Based on the current investigation, comparisons between treatments (OR-V, OR-S, and BHA) demonstrated that both of the combined oregano oils showed lower TBARS values. The control treatment showed the lowest preservation effect. Origanum syriacum L. (OR-S) and OR-V showed significant antioxidant effects compared to synthetic BHA. However, OR-S exhibited the strongest significant antioxidant effect and could be the best choice for industrial meat preservation. Full article