Search Results (66)

Background: Understanding the absorption and distribution of herbicides in plants and animal tissues is essential for assessing their potential risks to human health. Method: In this study, we employed imprint desorption electrospray ionization mass spectrometry imaging (IDESI-MSI) to visualize in both vegetable and animal tissues the absorption of Roundup which is a widely used herbicide. Results: Using IDESI-MSI with a pixel size of 150 µm, we detected the herbicide alongside several endogenous metabolites on oil-absorbing films applied to carrot sections. Time-course experiments revealed progressive herbicide penetration into carrot tissue, with penetration depth increasing linearly over time at a rate of approximately 0.25 mm/h. In contrast, green pepper samples showed minimal herbicide infiltration, likely owing to their hydrophobic cuticle barrier. Additionally, mice fed with herbicide-treated carrots exhibited detectable levels of herbicide in liver and kidney tissues. Conclusions: These findings highlight the utility of IDESI-MSI as a powerful analytical platform for the rapid evaluation of chemical migration and absorption in food and biological systems, with important implications for food safety and toxicological research. Full article

Pepper (Capsicum annuum L.) processing generates significant byproducts, with seeds emerging as a promising resource due to their rich content of oils, proteins, phenolic compounds and minerals. This comprehensive review critically evaluates the existing literature on the characterization of pepper seeds, highlighting their significant nutritional value and diverse bioactive constituents. The substantial oil content, characterized by a high proportion of unsaturated fatty acids, such as linoleic and oleic acids, positions pepper seeds as a valuable source for edible oil and potential biofuel production. In addition, the presence of significant amounts of proteins, carbohydrates, dietary fibre and essential amino acids underlines their potential for the development of functional foods and dietary supplements. The current review also summarizes the findings on the phenolic profile and antioxidant activities of pepper seeds, indicating their relevance for nutraceutical and cosmetic applications. Finally, the potential utilization of pepper seeds in various agri-food industrial applications, such as food condiments, biostimulants, and biomass for energy, is discussed, promoting sustainability and a circular bioeconomy approach to valorise this underutilized resource. This systematic review summarizes current knowledge, identifies knowledge gaps, and highlights the potential of pepper seeds as a sustainable and economically viable alternative in multiple sectors. Full article

This trial aimed to investigate the effects of compound essential oils (EO) on the fattening performance, blood physiological–biochemical indices, and intestinal microbiota in late-fattening Simmental crossbred bulls. Twenty healthy Simmental crossbred bulls (Simmental × Charolais × Angus) with similar initial body weights of 442 (±72.49) kg were randomly divided into two groups: a control group (basal diet, CON group) and a compound essential oil group (basal diet + 16 g/head/day, EO group). The trial included a 14-day pre-feeding period and a 42-day experimental period, totaling 56 days. The results showed the following: (1) The EO group exhibited a significantly higher average daily gain (ADG), immunoglobulin A (IgA), immunoglobulin G (IgG), total superoxide dismutase (T-SOD), glutathione peroxidase (GSH-PX), glucose (GLU), dopamine (DA), basophil count (Baso), mean corpuscular hemoglobin (MCH), and platelet distribution width (PDW) compared to the CON group (p < 0.05), while the mean corpuscular volume (MCV) was significantly lower (p < 0.05). (2) Although the compound essential oil supplementation did not alter the relative abundance of major intestinal microbial taxa, it significantly improved the intestinal microbiota structure (p < 0.05), increased fiberdegrading microbiota, and promoted short-chain fatty acid production. (3) The relative abundance of the intestinal microbiota norank_f__UCG-010 showed significant positive correlations with ADG, GSH-PX, IgG, DA, T-SOD, GLU, IgA, and Baso (p < 0.05), while Christensenellaceae_R-7_group abundance was positively correlated with ADG, IgA, and Baso (p < 0.05). In conclusion, the compound essential oil enhances healthy and efficient fattening in beef cattle by improving the intestinal microbial structure, increasing beneficial bacteria, regulating the nutrient metabolism through key bacterial genera, and enhancing the immune function, antioxidant capacity, and energy metabolism levels. Full article

Spices contain abundant essential oils and active compounds, which can be difficult to introduce into living cells due to their apolar, lipophilic nature. Carbon nanoparticles, produced through the Maillard reaction during food heat treatment, are small enough to enter cells easily. This study explores how thermal processing affects the formation of carbon nanodots (CNDs) in spices, revealing that higher temperatures boost CND synthesis, thus enhancing bioavailability and biological effectiveness. Interestingly, turmeric and black pepper enriched with CNDs notably influenced yeast fermentation, with an overall increase in antioxidant capacity, especially in turmeric and chili pepper. However, excessive heat occasionally reduced antioxidant activity, suggesting the breakdown of sensitive compounds. These findings highlight the potential of CND-enriched spices for health and nutrition applications. Full article

This study evaluated the efficacy of active packaging containing albumin (ALB) and pectin (PEC) cryogels loaded with pink pepper essential oil in preserving strawberries during 7 days of storage at 4 °C. The cryogels were prepared in different ratios (ALB:PEC 50:50 and 30:70) and applied in sachets within the strawberry packaging, varying the amounts from 0.4 g to 1.0 g. Analyses included the evaluation of mass loss, soluble solids, pH, titratable acidity, color, firmness, anthocyanin content, volatile compound composition and release from the essential oil (GC-FID and GC-MS), and microbiological analyses. Results showed that the cryogels maintained the stability of soluble solids and pH, and did not significantly affect the color or anthocyanin content. Strawberry firmness was influenced by the amount of cryogel, with 0.4 g of the ALB:PEC 30:70 cryogel’s best-preserving texture. A GC-MS analysis identified monoterpenes (α-pinene, 3-carene, and D-limonene) and sesquiterpenes (caryophyllene and germacrene D) as the major volatile compounds of the essential oil, with a controlled release over time. Cryogels, especially ALB:PEC 30:70, reduced the count of mesophilic aerobic bacteria (1 g) and yeasts and molds (0.4 g). This formulation extends shelf life and preserves the quality of strawberries through controlled antimicrobial release and firmness preservation. Full article

The objective was to determine whether dairy cows may activate traditional and alternative inflammatory pathways by consuming a combination of a phytogenic diet (essential oil and pepper resin). Twenty pregnant Jersey cows in the final (third) lactation phase (260 days in milk) were divided into two groups: control, with no additive consumption, and test, with the addition of the phytogenic to the concentrate portion of the diet (150 mg/day/kg dry matter). Blood samples were collected on experimental days 1, 7, 14, 21, 28, 35, and 42 by coccygeal vein puncture to assess the complete blood count, serum biochemistry of levels of total protein, albumin, and globulin, as well as carbohydrate metabolism (glucose), lipid metabolism (cholesterol and triglycerides), protein metabolism (urea), activities of hepatic enzymes (gamma-glutamyl transferase (GGT) and aspartate aminotransferase (AST)), cytokine levels (interleukins IL-1β, IL-6, and IL-10), antioxidant response [thiobarbituric acid reactive substances (TBARS), reactive oxygen species (ROS), total thiol (PSH), and non-protein thiol (NPSH), and glutathione S(GST)], cholinergic system [total cholinesterase (ChE) and acetylcholinesterase (AChE)], purinergic signaling [NTPDase, 5′ectonucleotidase and adenosine deaminase (ADA)], and energetic metabolism enzymes [creatine kinase (CK), pyruvate kinase (PK), and adenylate kinase (AK)]. Productive performance was assessed through feed intake and milk production. The results revealed that the use of phytogenic compounds significantly influenced the cholinergic system and purinergic signaling associated with immunology. The reduction in cholinesterase (ChE) activity and the increase in acetylcholinesterase (AChE) activity in lymphocytes suggest the modulation of the cholinergic system, enhancing the immune response. Furthermore, the elevated activity of adenosine deaminase (ADA) in lymphocytes and platelets, together with increased ATP and ADP hydrolysis in platelets, indicates the beneficial regulation of purinergic signaling, potentially contributing to inflammatory modulation. These effects were accompanied by a lower production of pro-inflammatory cytokines (IL-1β and IL-6) and a higher production of IL-10, reinforcing an anti-inflammatory profile. The reduced leukocyte and lymphocyte counts may reflect a lower inflammatory demand, while the increased levels of NPSH and GST antioxidants suggest cellular protection. Despite these physiological changes, productive performance and milk quality remained unaffected. In summary and practical terms, including this additive in the cows’ diet benefits the cow’s health in the final third of gestation when the animal already has a reduced immune response due to advanced gestation. Full article

This study investigates the effects of different preservation methods—tray packing (control), vacuum packing (T1), and tray packing with 2 mg/mL pepper essential oil (T2)—on the quality of sauced beef during 4 °C storage for 1, 5, 9, and 13 days. The results revealed that T2 significantly inhibited microbial growth, as reflected by reduced total aerobic counts (TACs), minimized lipid oxidation (indicated by lower thiobarbituric acid reactive substances (TBARSs)), and reduced protein degradation (evidenced by decreased total volatile basic nitrogen (TVB-N)). Additionally, T2 delayed the reduction in inosine-5′-monophosphate (IMP) and accumulation of hypoxanthine (Hx), effectively extending shelf life and preserving sensory quality. T1 also showed beneficial effects in limiting oxygen-related spoilage, as demonstrated by lower TAC and TBARS levels. In contrast, the control group showed limited effectiveness in preserving the quality of sauced beef, as indicated by higher microbial counts and more pronounced lipid and protein degradation. These findings provide a theoretical basis for improving sauced beef preservation by highlighting the effectiveness of different packaging methods and the potential of pepper essential oil as a natural preservative. Full article

The essential oil (EO) of Schinus areira exhibits a chemical composition dominated by monoterpene and sesquiterpene hydrocarbons, with α-phellandrene, limonene, α-pinene, and p-cymene as major constituents. This study aimed to evaluate the effects of S. areira EO on the biology and behavior of the Mediterranean fruit fly, Ceratitis capitata, particularly its attraction to the EO and the impact on its reproductive behavior and survival. Females were attracted at the initial choice and the time spent in the arm of the Y-tube olfactometer with the EO was longer, while males were attracted at the final choice, indicating the attractive potential of S. areira EO for both sexes of C. capitata. Within the context of the sterile insect technique (SIT), the better performance of released sterile males allows more copulations with wild females in competition with wild males, increasing the efficacy of the SIT. Exposure of tsl sterile males to the EO did not enhance their sexual competitiveness and increased latency to initiate copulation, indicating potential adverse effects. In addition, in oviposition assays, only a low concentration of the EO stimulated egg-laying on treated substrates, possibly due to the absence of deterrent compounds such as linalool. Finally, the LD50 of the EO was <25 µg/fly for both females and males, at 72 h post-treatment. These findings highlight the potential of EOs as biopesticides that influence the behaviors of C. capitata and emphasize the need for further studies to optimize their application in integrated pest management strategies, including the SIT. Full article

This study aims to explore the effect of using black pepper essential oil (BPEO) to produce a healthier chicken pâté. Four different formulations were produced: a control formulation without back pepper and three with increasing BPEO contents. To test the effect of using BPEO, physiochemical analyses were performed at two different moments, 8 and 21 days after production. Microbiological analyses were performed 2, 9, 16, and 23 days after production. Sensory analysis to evaluate the pleasantness of the pâtés to consumers was performed 21 days after production. Finally, total phenol and flavonoid content and antioxidant activity were evaluated. Results show no significant physicochemical differences. Pâtés with no BPEO or black garlic were the most pleasant, but 0.3 or 0.5% of BPEO were not significantly less appreciated, while 1% of the EO caused a decrease in taste and global appreciation. The higher the BPEO content, the higher the phenol content, antioxidant (with an increase from 1.58 to 2.27 mg eq. Fe II/g of sample, in the Control at T23 and V3 at T23, respectively), and microbial activity (with total mesophiles count reduction from 5.91 to 5.21 log CFU/g sample in V3 from T9 to T16). The use of 1% of BPEO showed a significant effect on the reduction in mesophile counts for at least two weeks. These results highlight the potential for optimizing BPEO or black garlic content to ensure both consumer acceptance and enhanced functional properties. While further analysis will help pinpoint the best formulation, the current findings are a promising step towards achieving an optimal balance. Full article

Complementary and alternative medicine (CAM) encompasses a variety of ancient therapies with origins in cultures such as those of China, Egypt, Greece, Iran, India, and Rome. The National Institutes of Health (NIH) classifies these integrative therapies into five categories: (1) mind–body therapies, (2) biological practices, (3) manipulative and body practices, (4) energy medicine, and (5) whole medical systems, including traditional Chinese medicine and Ayurvedic medicine. This review explores the role of biological practices utilizing aromatic plants, particularly through inhalation aromatherapy and massage with essential oils, as effective complementary strategies within health systems. The review compiles information on the most commonly used plants and essential oils for holistic health maintenance from a complementary and alternative perspective. Given their accessibility and relative safety compared to conventional treatments, these therapies have gained popularity worldwide. Furthermore, the integration of essential oils has been shown to alleviate various psychological and physiological symptoms, including anxiety, depression, fatigue, sleep disorders, neuropathic pain, nausea, and menopausal symptoms. Among the studied plants, lavender has emerged as being particularly notable due to its broad spectrum of therapeutic effects and its designation by the US Food and Drug Administration (FDA) as “Generally Recognized as Safe”. Other essential oils under investigation include eucalyptus, damask rose, sandalwood, vetiver, calamus, frankincense, chamomile, lemon, grapefruit, tangerine, orange, sage, rosemary, garlic, and black pepper. This study emphasizes the potential benefits of these aromatic plants in enhancing patient well-being. Additionally, it underscores the importance of conducting further research to ensure the safety and efficacy of these therapies. Full article

This research is intended to ascertain the impact of low-voltage electrostatic field (LVEF) together with chili pepper leaf essential oil (CLEO) on the storage quality of chili pepper. Four groups of samples were investigated, namely, control (CK), CLEO, LVEF, and CLEO + LVEF. Chili pepper from the CLEO + LVEF group reduced the weight loss and malondialdehyde content but improved the ascorbic acid contents, antioxidant potential, firmness, and color attributes. CLEO and LVEF could maintain the integral structure and stability of the cell wall by suppressing the activities of hydrolases of pectin, cellulose, and hemicellulose. The positive role of CLEO + LVEF on the color quality was explained by the significantly higher chlorophyll content and lower activities of chlorophyllase, pheophytinase, and Mg-dechelatase compared to the CK group. Taken together, all data provide supporting evidence for a synergistic effect of CLEO and LVEF on the enhancement of postharvest traits of chili peppers. Full article

Essential oils (EOs) have antimicrobial properties, but their low solubility in water and strong flavor pose challenges for direct incorporation into food, as they can negatively impact organoleptic properties. To overcome these issues, strategies such as oil-in-water (O/W) nanoemulsions have been developed to improve EO dispersion and protection while enhancing antimicrobial efficacy. The objective of this study was to create sodium alginate-pink pepper essential oil (PPEO) nanoemulsions using microfluidization. Various formulations were assessed for physicochemical, physical, and antimicrobial properties to evaluate their potential in food applications. The microfluidized emulsions and nanoemulsions had droplet sizes ranging from 160 to 443 nm, polydispersity index (PdI) ranging from 0.273 to 0.638, and zeta potential (ζ) ranging from −45.2 to 66.3 mV. The nanoemulsions exhibited Newtonian behavior and remarkable stability after 20 days of storage. Antimicrobial testing revealed effectiveness against Staphylococcus aureus and Listeria monocytogenes, with minimum inhibitory concentrations (MIC) of 200 µg/mL for both microorganisms and minimum bactericidal concentrations (MBC) of 800 µg/mL and 400 µg/mL, respectively, proving that encapsulation of PPEO in nanoemulsions significantly increased its antibacterial activity. These results present the possibility of using PPEO nanoemulsions as a more effective natural alternative to synthetic preservatives in food systems. Full article

Drying extends the shelf life of crops; thus, dryers with good designs will help them dry to an optimum level. The present research work was carried out to assess and compare the performance of conventional (CD), solar tunnel (STD), and solar-cum gas-fired dryers (SGD) for drying hot chilies. The Sanam variety of hot chilies was used in this study. Samples were dried using CD, STD, and SGD methods. The drying process was conducted over three days, from 9:00 to 17:00 daily. Results showed significant differences among the drying methods in temperature, relative humidity, and moisture content reduction (p < 0.0001). The SGD consistently outperformed the other methods, achieving the highest temperature (55 °C) and lowest relative humidity (17%), compared to the STD (44 °C, 23%) and CD (34 °C, 31%). The SGD demonstrated superior efficiency, reducing moisture content from 70% to 9.36% in just 36 h, while the STD required 50 h (to 11.37%) and CD took 84 h (to 9.63%). ANOVA and post hoc analyses revealed that the SGD significantly outperformed both the STD (p = 0.0412) and CD (p = 0.0018) in moisture content reduction. Additionally, the SGD and STD better preserved the color of hot chili samples compared to CD, as determined by the Essential Oil Association (EOA) method. It is concluded that the SGD is the most technically suitable method for drying hot chilies, offering improved efficiency and quality retention. It is recommended to use an SGD for optimal results in hot pepper drying. Full article

Commonly known as wild pepper, Piper capense (P. capense) is a culinary herb mainly used as a secret in preparation of “Nkui” and “Nah poh” in Bayangam, West Cameroon. However, it also has many interesting pharmacological properties, which is why the people of sub-Saharan Africa so highly prize it for the treatment of multiple human pathologies. This study aimed to highlight the traditional uses, phytochemical composition, biological activities, and toxicological profile of the P. capense plant, to draw the attention of pharmaceutical companies to its enormous potential for the development of future phyto- or pharmaceutical products. Documentary research was meticulously carried out in the Web of Sciences, Scopus, Pubmed/Medline, and Google Scholar databases according to PRISMA 2020 guidelines. The results show that extracts and compounds isolated from Piper capense have interesting anticancer, antibacterial, antimalarial, hypoglycemic, anti-epileptic, and antidepressant activities. Methanolic extracts and essential oils from P. capense exhibit no harmful effects when directly applied to normal human hepatocytes, umbilical cord cells, intestinal cells, and keratinocyte cell lines. Additionally, methanolic extracts administered acutely or subchronically at low doses (≤250 mg/kg body weight) in Wistar rats also demonstrate no adverse effects. In conclusion, given its interesting activities, P. capense is a viable option for developing new antimalarial, anticancer, antibacterial, hypoglycemic, anti-epileptic, and antidepressant drugs. However, many avenues still need to be explored before translation into drugs. Full article

Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with Piper nigrum essential oil (PNEO) treatment to preserve red deer meat samples inoculated with Listeria monocytogenes. Microbial analyses, including total viable count (TVC) for 48 h at 30 °C, coliform bacteria (CB) for 24 h at 37 °C, and L. monocytogenes count for 24 h at 37 °C, were conducted. The cooking temperature of the sous-vide was from 50 to 65 °C and the cooking time from 5 to 20 min. Additionally, the study monitored the representation of microorganism species identified through mass spectrometry. The microbiological quality of red deer meat processed using the sous-vide method was monitored over 14 days of storage at 4 °C. The results indicated that the TVC, CB, and L. monocytogenes counts decreased with the temperature and processing time of the sous-vide method. The lowest counts of individual microorganism groups were observed in samples treated with 1% PNEO. The analysis revealed that PNEO, in combination with the sous-vide method, effectively reduced L. monocytogenes counts and extended the shelf life of red deer meat. Kocuria salsicia, Pseudomonas taetrolens, and Pseudomonas fragi were the most frequently isolated microorganism species during the 14-day period of red deer meat storage prepared using the sous-vide method. Full article