Search Results (276)

This study developed and characterized zein-based edible films enriched with curcumin as natural pH-sensitive indicators for monitoring fish freshness. Colorimetric films were prepared with different curcumin concentrations (1–7% wt) and evaluated for physicochemical, mechanical, optical, and antioxidant properties. Increasing curcumin content reduced water vapor permeability (0.085–0.110 g·mm/m²·h·kPa), lowered water contact angles (<90°), and enhanced hydrophilicity. Films exhibited high brightness, with decreased a* and increased b* values, while light transmission decreased, improving UV barrier properties. Colorimetric response (ΔE*) across pH 3–10 was more pronounced at higher curcumin levels, confirming pH-sensitivity. Antioxidant activity significantly increased with curcumin loading (up to 24.18 µmol Trolox/g). Mechanical analysis revealed decreased tensile strength but improved elongation at break, bursting strength, and deformation, supported by SEM images showing more homogeneous, micro-porous structures at 7% curcumin. Zein films containing 7% (wt) curcumin (Z/CR7) were applied to gilthead sea bream (Sparus aurata) fillets stored at 4 °C for 13 days. Results showed lower TBARS and TVB-N values in Z/CR7 compared to the control, indicating delayed lipid oxidation and spoilage. Colorimetric changes in the films corresponded with fish freshness deterioration, providing a clear visual indicator. Microbiological results supported chemical findings, though antimicrobial effects were limited. Curcumin-enriched zein films demonstrated strong potential as intelligent, biodegradable packaging for real-time monitoring of seafood quality. Full article

The aim of the study was to determine the effect of Swiss chard powder (SCP) as a natural nitrite source on the volatile compounds and other qualitative properties of heat-treated sucuk (HTS). Three formulations were created for the production of HTS: control (no nitrite addition), synthetic nitrite (SN, 150 mg/kg NaNO₂ addition), and natural nitrite from Swiss chard powder (SCPN) (SCP equivalent to 150 mg/kg NaNO₂). The HTS production was carried out under controlled conditions. Physicochemical and microbiological properties of the HTS were investigated during the production stages. The final product was analyzed for volatile compounds, residual nitrite, and sensory properties. A higher mean pH value was found in the SCPN group in comparison with other groups (p < 0.05). In all production stages, the lowest a_w values were observed in the presence of SCPN (p < 0.05). The highest mean L* value was determined in the group with SN (p < 0.05). Groups containing SN or SCPN exhibited higher a* values compared to the control during fermentation, heat treatment, and drying. The SN group had the lowest TBARS value during all these stages (p < 0.05). There was no significant difference in the amount of residual nitrite between the SCPN and SN groups (p > 0.05). In terms of sensory parameters, nitrite groups (SCPN and SN) had higher values than the control group (p < 0.05). Lactic acid bacteria exhibited good growth during fermentation in all groups. Although SCP positively affected many volatile compounds, this effect was not strong enough to alter the sensory properties of the product. Correlation analysis of volatile compounds revealed that the control group was significantly different from the groups using SN or SCPN. Additionally, similar characteristics in volatile compounds and sensory attributes were observed in the SN and SCPN groups. As a result, characteristics of the final products were not usually adversely affected by the use of SCP in HTS production. Full article

Climate change affects both the quantity and quality of water resources, amplifying the water crisis, slowing progress toward achieving the Sustainable Development Goals (SDGs), and contributing to the needs of future generations. To address these challenges, this study presents an interdisciplinary synthesis of the literature on the subject, highlighting the impact of climate change on water resources (surface water and groundwater). The escalating global demand for water, driven by factors such as population growth, urbanization, and industrial development, is placing significant pressure on water resources. This situation needs sustainable management solutions to mitigate the environmental impacts associated with increased water consumption and climate change. The methodology included bibliometric analysis using VOSviewer version 1.6.19, a software tool for constructing and visualizing bibliometric networks, and systematic analysis according to the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) guidelines. 155 records were used in this review from a total number of 1344 documents searched in Science Direct, Scopus and Google Scholar databases. The results indicate that research on the consequences of climate change on water quality remains in its infancy. This study highlights the effects of climate change on water quality indicators, including physicochemical, microbiological, and micropollutants, as well as the implications for human health and water supply infrastructure. Climatic factors, such as rising temperatures and changing precipitation patterns, are particularly important because they control processes fundamental to sustaining life on the planet. The main conclusions are that climate change accelerates the degradation of drinking water quality and amplifies public health risks. These findings highlight the need for rigorous assessments and the development of integrated adaptation strategies involving collaboration among water operators, decision-makers, the scientific community, and climate change specialists. Full article

This study aimed to assess the effects of partially replacing lean beef with Tenebrio molitor powder at different levels on the physicochemical and microbiological properties of beef patties throughout refrigerated storage. Four treatments were prepared: Control (beef), HT50 (5% T. molitor powder), HT75 (7.5% T. molitor powder), and HT100 (10% T. molitor powder). The inclusion of T. molitor powder significantly increased (p < 0.05) the protein content while reducing cooking loss and diameter reduction (p < 0.05). Color analyses revealed a darker appearance in reformulated patties throughout storage (L* = 36.8–41.2; a* = 6.3–9.3; ΔE* = 4.7–10.4), particularly in HT75 and HT100, compared with control (L* = 43.4–45.5; a* = 10.0–13.7). Kramer shear force values remained comparable (p > 0.05) to the control in HT50 but increased (p < 0.05) in HT75 and HT100 during storage. Lipid oxidation increased (p < 0.05) over time in reformulated treatments; however, initial TBARS values were lower than those of the control. Microbiological analysis showed significantly reduced (p < 0.05) mesophilic and Enterobacteriaceae counts in T. molitor powder formulations. The presence of Bacillus cereus was attributed to T. molitor powder, as no growth was detected in the control. Among reformulated treatments, HT50 proved to be the most suitable beef patty formulation, as it maintained key physicochemical attributes such as color stability, texture, and oxidative stability, while providing nutritional benefits. Full article

This study investigated the effect of storage time on the quality of low-sugar apple jams partially substituted with steviol glycosides (SGs). Apple jams were prepared with 0%, 10%, 20%, 30%, and 40% sugar replacement using highly purified SGs (95.1%). The jams were evaluated immediately after production and after 3 and 6 months of storage at 22 °C in the dark. Physicochemical analyses included dry matter, total soluble solids, vitamin C, total ash, pH, titratable acidity, malic acid, and color parameters (L*, a*, b*). Sensory and microbiological assessments were also carried out. During storage, the dry matter content significantly decreased from 41.4% (control) to 35.6% (40% SGs), while titratable acidity increased from 10.69° to 16.73° (p < 0.05), and pH values remained stable (3.15–3.29). Vitamin C content decreased significantly (from 0.56 mg/100 g to 0.19 mg/100 g; 33–66% degradation). The color of jams became lighter with increasing SG substitution (L* increased from 17.19 to 24.73; ΔE up to 9.66) and slightly darkened after storage (ΔL ≈ −1.0). Microbiological analysis confirmed complete safety, with total colony counts < 10 CFU/g and no presence of Listeria monocytogenes or coagulase-positive Staphylococcus. Sensory evaluation by a trained panel (10 assessors, aged 34–56 years, with similar training in fruit and vegetable preserve evaluation) showed that jams with 10–30% SG substitution maintained desirable apple aroma and sweetness, whereas higher SG levels enhanced metallic odor (0.12–0.95 c.u.) and bitterness (0.2–1.9 c.u.) while slightly reducing apple flavor intensity (p < 0.05). Despite these differences, all jams remained acceptable after 6 months of storage. Overall, replacing up to 40% of sucrose with steviol glycosides provided microbiological stability, controlled color changes, and acceptable sensory quality, supporting the production of low-sugar jams in line with clean-label and sustainability trends in modern food technology. Full article

This study aims to uncover the structural and functional characteristics of rhizosphere soil bacterial communities of Kengyilia thoroldiana under five types of topographic habitats in the source region of the Yellow River, and to explore the interaction mechanisms between bacterial communities and plant-soil factors, thereby providing microbiological support for the ecological restoration of Kengyilia thoroldiana artificial grasslands in alpine desert grassland. In this study, high-throughput sequencing technology was employed to compare the species composition, diversity, interaction networks, and functional characteristics of rhizosphere bacterial communities of Kengyilia thoroldiana across five topographic habitats in the source region of the Yellow River. Additionally, Mantel tests and redundancy analysis (RDA)) were conducted to explore the key environmental factors driving the structure of bacterial communities. The results showed that habitat differences significantly influenced the community characteristics of Kengyilia thoroldiana and soil physicochemical properties. The plant height, coverage, biomass, and soil carbon, nitrogen, and phosphorus contents were highest in habitats H2 and H5, while they were lowest in habitats H1 and H3. In contrast, soil pH and electrical conductivity exhibited an opposite trend. At the bacterial community level, the number of operational taxonomic units (OTUs) in habitat H5 reached 1917, with α-diversity indices such as Shannon, Ace, and Chao1 being 6.13, 1820.85, and 1844.80, respectively, significantly higher than those in habitat H1. Cluster analysis revealed that habitat H3 formed a distinct group, while the bacterial community structures in the remaining four habitats were similar. Functional prediction indicated that chemoheterotrophy and aerobic chemoheterotrophy were the dominant functions across all habitats, with functional expression values exceeding 9300 in habitats H2, H4, and H5. Redundancy analysis confirmed that soil pH and SOC were the key factors driving the structure of rhizosphere bacterial communities of Kengyilia thoroldiana. In summary, topographic habitats influence the growth of Kengyilia thoroldiana plant communities by shaping soil environmental heterogeneity, thereby regulating the structure and function of rhizosphere bacteria associated with Kengyilia thoroldiana. Full article

Background/Objectives: Within the spectrum of lactic acid bacteria, Lacticaseibacillus casei and Lactobacillus johnsonii are of particular technological and nutritional significance. Protein fortification of fermented dairy systems offers dual benefits: it improves product quality while enhancing probiotic resilience. Supplementary proteins supply bioavailable nitrogen and peptides that stimulate bacterial metabolism and contribute to a viscoelastic gel matrix that buffers cells against gastric acidity and bile salts. The aim of this study was to clarify the functional potential of such formulations by assessing probiotic survival under in vitro digestion simulating oral, gastric, and intestinal phases. Methods: Sheep milk was fermented with L. casei 431 or L. johnsonii LJ in the presence of whey protein isolate (WPI), soy protein isolate (SPI), or pea protein isolate (PPI) at concentrations of 1.5% and 3.0%. Physicochemical parameters (pH, titratable acidity, color, syneresis), organoleptic properties, and microbiological counts were evaluated. The viability of L. casei and L. johnsonii was determined at each digestion stage, and probiotic survival rates were calculated. Results: Samples with L. johnsonii consistently exhibited lower pH values compared to L. casei. Across both bacterial strains, the addition of 1.5% protein isolate more effectively limited syneresis than 3.0%, regardless of protein type. Samples fortified with WPI at 1.5% (JW1.5) and 3.0% (JW3.0) were rated highest by the panel, demonstrating smooth, homogeneous textures without grittiness. The greatest bacterial survival (>70%) was observed in WPI-fortified samples (JW1.5, JW3.0) and in SPI-fortified JS3. Conclusions: Protein isolates of diverse origins are suitable for the enrichment of fermented sheep milk, with 1.5% supplementation proving optimal. Such formulations maintained desirable fermentation dynamics and, in most cases, significantly improved the survival of L. casei and L. johnsonii under simulated gastrointestinal conditions, underscoring their potential in the development of functional probiotic dairy products. Full article

This study aimed to optimise ozone treatment and storage temperature conditions for preserving the quality of Kazakhstani Early-Maturing walnuts. The experiments examined ozone concentration (0.50 and 1.0 mg/m³), treatment duration (30 and 60 min), and storage temperature (+10 and +25 °C). Organoleptic, physicochemical, and microbiological characteristics were assessed using standard methods, with statistical analysis performed via regression and multifactorial approaches. Results showed that ozone treatment did not adversely affect sensory qualities but significantly reduced yeast microflora counts by 2–3 times (p < 0.05), improving microbiological stability. Oxidative degradation was inhibited, and rancidity was prevented. The optimal parameters were determined as an ozone concentration of 0.50 mg/m³, treatment duration of 30 min, and storage at +10 °C. Under these conditions, the acid value was 4.40 mg KOH/100 g, the peroxide value 21.0 mmol ½O/kg, and the moisture content 2.0%, all within acceptable limits. These findings confirm that ozone treatment is an effective and eco-friendly method for extending walnut shelf life and maintaining product quality during storage. Full article

Honey is a traditional remedy, with its biologically active compounds being responsible for its properties. The aim of this study was to characterize linden honey from a physico-chemical point of view as well as its antimicrobial and antibiofilm potential. Two samples of linden honey with different origins were subjected to physico-chemical analyses, including the determination of water content, impurities, dry matter, acidity, pH, reducing sugar content, total phenol content, flavonoids, antioxidant potency by DPPH, and mineral content. The microbiological analysis involved determining the inhibition rates of microbial growth and the antibiotic capacity of linden honey against ten standardized bacterial strains and five bacterial strains isolated from patients. The analyzed linden honey can be characterized based on physico-chemical parameters as having a slightly increased water content, moderate acidity, rich in antioxidants, and a balanced pH. The average concentrations of macroelements and microelements in the honey samples showed that potassium was the dominant mineral element, followed by calcium and magnesium. The heavy metal content was consistent with European and international standards. The chemical content of linden honey influenced its antimicrobial and antibiofilm potential. In Gram-positive bacteria, inhibition rates were between 70.83 and 91.28% (sample A) and 71.14–90.16% (sample B) when applying concentration c1. For Gram-negative bacteria, values ranged between 63.91 and 78.30% (sample A) and 46.56–90.92% (sample B) at concentration c1. In bacterial strains isolated from patients, the inhibition rate values were between 75.42 and 85.69% (sample A) and 78.31–86.22% (sample B) when applying concentration c1. The antimicrobial and antibiofilm potential was highlighted in all bacterial strains studied, with differences occurring depending on the concentration of honey tested and the type of bacterial strain studied. Full article

The growing consumer demand for plant-based, protein- and fiber-enriched foods has encouraged the incorporation of novel functional ingredients into bakery products. Hemp flour (HF), obtained from cold-pressed hemp seeds, represents a sustainable ingredient rich in proteins, dietary fibers, lipids, and bioactive compounds, making it suitable for nutritional fortification. This study investigated the impact of HF addition (5–40%) on the quality of muffins prepared with wheat flour (WF) and whole wheat flour (WWF). An initial hedonic sensory evaluation identified 5–20% HF as the most acceptable substitution range, which was then subjected to detailed physicochemical, sensory, textural, colorimetric, and microbiological analyses. Incorporation of HF significantly increased protein (up to +44%), fiber (up to +172%), and ash (up to +76%) contents, while decreasing moisture (−39%). Both WF and WWF muffins darkened with HF incorporation, with a greater lightness reduction in WF. Texture changes (increased firmness and gumminess) were more pronounced in WF muffins. Sensory analysis revealed that WF muffins were best accepted at 10–15% HF, whereas WWF muffins maintained good acceptability up to 20% HF, indicating better integration of HF in the whole grain matrix. All samples complied with microbiological safety requirements. Overall, the optimal substitution level was 10–15% HF in WF muffins and 20% HF in WWF muffins, demonstrating that HF can enhance the nutritional profile of muffins while maintaining acceptable technological and sensory properties in a matrix-dependent manner. Full article

The demand for sustainable protein has increased interest in edible insects, and fermentation can improve the sensory and nutritional profiles of novel foods. This study aimed to develop a fermented cricket paste using a method analogous to traditional shrimp paste and evaluate the physiochemical, nutritional, microbiological, and sensory properties. Both pastes were produced via a biphasic fermentation protocol and subsequently analyzed for their physicochemical, nutritional, microbiological, and sensory properties including consumer acceptance testing in a chili paste. The cricket paste showed a comparable protein content, but higher in carbohydrates and lower in fat. It also showed enhanced stability and safety, with a significantly lower level of histamine (2.37 ppm) compared with shrimp paste (50.51 ppm). While the microbial profiles were broadly similar, the cricket paste had a lower lactic acid bacteria community. Sensory analysis revealed distinct profiles, with the cricket paste characterized by a dark color, coarse texture, nutty/earthy aroma, bitter, and less umami. Despite these differences, consumer liking for chili pastes made with either product was statistically identical. Cricket paste is therefore a safe, stable, and nutritionally advantageous alternative that is highly acceptable to consumers when used as a culinary ingredient. Full article

Kombucha is a functional beverage with growing popularity due to its health-promoting properties. This study aimed to evaluate the impact of herbal infusions on the quality of green tea-based kombucha. Four variants were prepared: a control (K1) and three experimental samples combining 70% green tea with 30% (v/v) Mentha spicata (K2), Hibiscus sabdariffa (K3), or Clitoria ternatea (K4). Fermentation lasted four days at 24 ± 1 °C. Physicochemical parameters, polyphenol profile (HPLC), microbiological safety, and sensory quality were assessed using QDA and electronic tongue analysis. K3 showed the highest polyphenol content (291 mg/L), especially catechins. K4 achieved the highest overall sensory quality due to its fruity aroma, balanced sweet-sour taste, and favorable microbiological profile. K2 had the lowest caffeine content (114 mg/L) and a distinct minty flavor. All samples were microbiologically safe. Herbal additives influenced fermentative microbiota: K3 had fewer acetic acid bacteria, while K4 had the highest lactic acid bacteria count. Electronic tongue analysis confirmed sensory panel results and revealed distinct taste profiles among the variants. Herbal infusions significantly enhance the nutritional and sensory properties of kombucha. Their use offers a promising strategy for developing functional beverages with tailored characteristics. Full article

This study evaluated the effects of wine-soaking on cow’s milk pressed cheese properties and developed a standardized cheesemaking procedure. Cheese was soaked in Cabernet Sauvignon and Alicante Bouschet red wines for two soaking periods of four days after the brining process. The physicochemical, microbiological, and volatile composition were evaluated, along with consumer sensory evaluation. After 60 days of ripening, wine-soaked cheeses had statistically lower salt and moisture levels, with higher protein and fat content than the unsoaked cheeses. Alicante Bouschet cheeses have a darker purple-red color than Cabernet Sauvignon. The microbiological analysis found no significant differences across treatments and samplings. The most representative volatile compounds in wine-soaked cheeses were esters and ketones. Principal Components Analysis on the volatile compounds showed a clear separation between the two wine-soaked cheeses and the control cheese. For example, Cabernet-soaked cheese had higher levels of phenylethyl alcohol and 2-phenylethyl acetate (floral aromas), while Alicante-soaked cheese was distinguished by nonanal (fruity and grassy aroma). Sensory results showed preferences for the overall liking, flavor, and rind color for the wine-soaked cheeses over the control. Consequently, a standardized recipe for wine-soaked pressed cheese was developed, along with specific parameters for the soaking process to ensure a well-received product. Full article

This study presents a comprehensive Quantitative Microbial Risk Assessment (QMRA) for Escherichia coli in northeastern Greece’s riverine and deltaic aquatic systems, evaluating potential human health risks from recreational water exposure. The analysis integrates seasonal microbiological monitoring data—E. coli, total coliforms, enterococci, Salmonella spp., Clostridium perfringens (spores and vegetative forms), and physicochemical parameters (e.g., pH, temperature, BOD₅)—across multiple sites. A beta-Poisson dose–response model within a Monte Carlo simulation framework (10,000 iterations) was applied to five exposure scenarios, simulating varying ingestion volumes for different population groups. Median annual infection risks ranged from negligible to high, with several locations (e.g., Mandra River, Konsynthos South, and Delta Evros) surpassing the World Health Organization (WHO)’s benchmark of 10⁻⁴ infections per person per year. A Gradient Boosting Regressor (GBR) model was developed to enhance predictive capacity, demonstrating superior accuracy metrics. Permutation Importance analysis identified enterococci, total coliforms, BOD₅, temperature, pH, and seasons as critical predictors of E. coli concentrations. Additionally, sensitivity analysis highlighted the dominant role of ingestion volume and E. coli levels across all scenarios and sites. These findings support the integration of ML-based tools and probabilistic modelling in water quality risk governance, enabling proactive public health strategies in vulnerable or high-use recreational zones. Full article

This study reports the development and characterization of novel active edible films based on apple pectin and honey (80:20, w/w), incorporating raw propolis powder at 0.1%, 0.2%, and 0.3% (w/w, relative to honey) as a natural source of bioactive compounds for sustainable packaging of soluble coffee and matcha powders. The study aims to provide sustainable and functional packaging solutions capable of maintaining the stability and quality of these powdered beverages. The effects of honey and propolis incorporation on the physicochemical, mechanical, optical, and microbiological properties of the films were systematically evaluated. Propolis addition resulted in decreased tensile strength, elastic modulus, and elongation at break, but did not significantly alter the thermal stability of the films, as evidenced by differential scanning calorimetry and thermogravimetric analysis. Increasing propolis concentrations led to higher total phenolic content and significantly improved antioxidant activity, with the 0.3% formulation exhibiting the most pronounced effect. Application tests demonstrated that the honey–propolis-enriched pectin films effectively preserved the sensory attributes and physicochemical quality of soluble coffee and matcha powders. Overall, these results highlight the potential of pectin–honey–propolis films as bioactive carriers and functional materials for active packaging of powdered beverages. Full article