Search Results (91)

Anaerobic digestion (AD) of agro-industrial residues supports the green energy transition by converting organic matter into renewable biogas. Sugar beet pulp is a highly fermentable feedstock, although its process response may vary with chemical composition. This study examined how chemical composition affects mesophilic biogas-production kinetics of sugar beet pulp prepared under laboratory conditions from surplus sugar beet roots. The roots represented ten sugar beet varieties (A–J), and the prepared pulp was characterised for pH, dry matter, organic dry matter, mineral composition, and the relative shares of simple sugars, polysaccharides, protein, and fibre. Batch digestion tests were performed at 39 °C for 30 days. Production curves were analysed using complementary kinetic models (modified Gompertz and a two-fraction first-order model) to capture the lag phase and the contributions of rapidly and slowly degradable substrate pools. Biogas yields ranged from 126 to 141 m³ Mg⁻¹ fresh matter with 50–55% CH₄, corresponding to 64.3–76.1 m³ CH₄ Mg⁻¹ organic dry matter, while organic matter conversion reached 71.2–82.4%. Varieties enriched in simple sugars exhibited a higher share of the fast-degradable fraction and shorter lag phases, indicating faster onset and stronger methane formation. In contrast, higher fibre contents reduced the slow-fraction rate constant and lowered overall conversion, consistent with hydrolysis-limited degradation of the structural carbohydrate matrix. The mineral ion background, particularly K and Na, indicated moderate ionic buffering and stable operation without inhibition. The novelty of this work lies in integrating detailed compositional profiling with dual kinetic modelling to translate chemical fingerprints into tentative process-relevant implications. These implications include feeding strategy, organic loading control and hydraulic retention time selection, and they require further validation in continuous or semi-continuous AD systems. Full article

The present study examined for the first time the effect of native yeasts on the fermentation of artisanal Spondias purpurea L., wine produced in Santa Elena, Ecuador. To achieve this goal, three inoculation strategies were compared: a mixed culture containing Saccharomyces cerevisiae and Candida spp. (CLX), commercial S. cerevisiae (CL), and a spontaneous fermentation without added inoculum (SL). Five yeast isolates were identified from the fermentations, four belonging to Candida spp. and one to Kloeckera spp., using microbiological and biochemical methods. The CLX treatment showed the greatest yeast proliferation on PDA plates (2.7 × 10⁶ CFU/mL) and yielded the highest levels of higher alcohols, while the CL treatment produced the highest ethanol (3.72% ABV) and glycerol content (0.46%). All treatments were free of total and fecal coliforms, and their pH values (2.49–2.56) satisfied the requirements of the current Ecuadorian standard for wine production NTE INEN 374. Residual glucose content was specifically quantified using an enzymatic colorimetric (GOD-POD) assay, confirming the dry character of the wines. Molecular analysis of the final preparation obtained from the variant corresponding to the spontaneous fermentation without inoculum (SL) confirmed the presence of Hanseniaspora spp. (Kloeckera spp.), Diutina rugosa (C. rugosa), C. zeylanoides and Pichia kudriavzevii, after the obtained PCR amplicons using ITS1 and ITS4 were subjected to a blast analysis. Sensory evaluation by panelists (n = 15) favored the CLX wine, particularly for aroma and flavor attributes. The final glucose content reached a low value of 0.28 g/L, indicative of an extremely dry wine, with almost no fermentable sugar. Due to the lack of information related to wines produced from Spondias purpurea L., this study could contribute to a better understanding of the biological behavior and biodiversity of the microorganisms present in this fermentation process. These findings will help to improve wine regionality production, supporting the potential application of native regional yeasts in Spondias purpurea L. wine biotechnology. Full article

In traditional medicine, laboratory tests are essential tools used to evaluate practices in healthcare that use natural products, particularly when there are few established treatments such as in the case of chronic diseases like sickle cell disease (SCD). SCD is a genetic hemoglobin disorder associated with hemolysis, oxidative stress, inflammation, and vaso-occlusive complications. This study aims to document medicinal plants used in the management of SCD and the traditional practices associated with their use, in order to assess their added value in relation to biological activities relevant to SCD. First, this study carried out an ethnobotanical survey at Kisangani, with 384 participants. A total of 201 respondents, 58% of whom were women, identified 45 medicinal plant species from 30 families. They reported the use of sugar, caramel, ash, and lemon juice as additives in traditional remedies. Based on several criteria, Alchornea cordifolia Müll. Arg. and Hibiscus tiliaceus L. were selected for laboratory evaluation. Their leaves were collected from arid and marshy soils and prepared according to the respondents’ descriptions for antioxidant and anti-inflammatory assessments. A. cordifolia showed significantly higher activities than H. tiliaceus regarding antioxidant (p = 0.001) and anti-inflammatory (p = 0.01) properties. Soil type was observed to influence the bioactivity of H. tiliaceus, with better performance in marshy soil samples. Sugar and caramel were found to reduce antioxidant activity, whereas ash and lemon juice preserved it without markedly altering anti-inflammatory effects. These findings are promising for supporting local knowledge about these two plant species. Full article

Radish (Raphanus sativus L.) is an important vegetable resource in the food industry, generating substantial amounts of by-products during cultivation and distribution. Despite their richness in functional components, these by-products are largely underutilized. Accordingly, there is increasing interest in their valorization as functional food ingredients. This study evaluated the functional potential of radish by-products removed prior to distribution by applying cellulase pretreatment and Lactiplantibacillus plantarum fermentation individually or in combination. Radish samples were separated into leaf blade, stem, and taproot tissues and processed as untreated control, enzyme-treated, fermented, and enzyme-treated and fermented (EF) groups. The EF treatment significantly increased reducing sugar content, total polyphenols, and total flavonoids across all tissues, with the most pronounced enhancement observed in leaf by-products. In antioxidant assays, EF samples showed decreased IC₅₀ values in DPPH and ABTS radical scavenging assays and increased FRAP values, indicating superior antioxidant capacity. In lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages, EF-treated leaf extracts effectively suppressed nitric oxide and intracellular ROS production without cytotoxicity and exhibited the highest GSH/GSSG ratio, suggesting improved cellular redox balance. In contrast, interleukin-6 (IL-6) secretion varied depending on tissue type and processing condition, indicating that antioxidant enhancement does not necessarily correspond to uniform cytokine regulation. Collectively, these findings demonstrate that enzymatic pretreatment combined with lactic acid fermentation serves as an effective strategy to enhance the antioxidant and cell-protective properties of radish by-products, supporting their potential use as value-added functional food ingredients. Full article

Background/Objectives: Limiting sugar intake is an important factor in preventing many diseases, which has led to growing interest in products labeled as “no added sugar”. Reformulation of food products may affect the types and number of additives used, highlighting the need for systematic analysis. The aim off this study was to compare the presence of additives in food products available on the Polish market, categorized as “with added sugar” or “no added sugar”. Methods: The analysis was based on label data from 1278 food products collected in the second and third quarters of 2023. Products were categorized according to sugar content, and the presence, types, and number of additives were compared between groups. Results: Products without added sugar generally had a simpler composition and contained fewer additives. The most frequently identified additive groups in products with sugar were acidity regulators and antioxidants, present several times more often than in sugar-free products. Preservatives, colors, emulsifiers, and other additives were also significantly more frequent in sweetened products, while sweeteners were more common in sugar-free products. The average number of additives per product was 1.6 for sugar-free products and 3.8 for products with added sugar. Conclusions: The results indicate that the presence and number of additives are closely related to whether a product contains added sugar. Products labeled as “no added sugar” tend to have simpler compositions and fewer additives, reflecting changes in recipes related to sugar reduction. Full article

Wheat bran (WB) is an abundant agro-industrial residue rich in starch and structural polysaccharides, representing an attractive feedstock for sustainable biorefinery applications. In this work, an integrated strategy combining mild hydrothermal extraction and catalytic hydrothermal conversion was proposed to promote sugar recovery from unmilled WB and its subsequent transformation into organic acids. Conventional (HE-CH) and microwave-assisted hydrothermal extraction (HE-MW) were compared at 80–100 °C and 5–30 min. Under these soft conditions, total sugar recoveries of up to 6.45 g/100 g WB (5 min) and 8.71 g/100 g WB (30 min) were achieved, with a clear predominance of bound sugars and preferential extraction of hemicellulosic (C5) fractions, without formation of degradation products. Microwave-assisted extraction enhanced sugar recovery and selectivity by improving access to the wheat bran cell wall through volumetric heating and enhanced mass transfer. The resulting liquid extracts were subsequently converted at 180 °C and 40 bar (N₂) using a mesoporous hydrated ZrO₂ catalyst. In the absence of a catalyst, the system exhibited autothermal behavior but low efficiency (X < 20%). In contrast, catalytic conversion led to total sugar conversions above 75% at 90 min, with high lactic acid yields and LA/GA ratios consistently above unity, particularly for HE-MW-derived extracts. Overall, this work demonstrates that coupling microwave-assisted extraction under mild conditions with heterogeneous catalysis enables efficient access to WB cell-wall carbohydrates and their selective upgrading into value-added organic acids, offering a low-severity and sustainable route for wheat bran valorization. Full article

Background/Objectives: Oligosaccharides, such as fructooligosaccharides (FOS), have long been used to promote human health due to their beneficial effects on the intestinal environment and their anti-inflammatory properties. Recent advances in manufacturing technologies have enabled the production of novel oligosaccharides derived from rare sugars. These compounds may exert unique health benefits; however, their physiological functions remain largely unexplored. Because sleep is a conserved, lifespan-linked physiological phenotype governed by metabolic and stress-response pathways that oligosaccharides can influence, we evaluated sleep alongside lifespan to capture systemic functional effects. Methods: Using the model organism Drosophila melanogaster, we investigated the effects of 4-galactosylkojibiose (4-GK), a promising new oligosaccharide, on sleep and lifespan. We also conducted RNA sequencing following 4-GK or FOS application. Results: Our results demonstrated that both 4-GK and FOS extended lifespan, with 4-GK showing comparable or numerically greater efficacy than FOS. While the addition of 4-GK or FOS to sucrose diet did not affect overall sleep or activity levels, 4-GK alone without sucrose decreased sleep compared to sucrose alone. Furthermore, RNA-seq analysis revealed upregulation of gene groups associated with longevity in both the 4-GK and FOS treatment groups, particularly genes encoding heat shock proteins. Conclusions: 4-GK promotes longevity in D. melanogaster and activates stress-response programs, suggesting a health-promoting role comparable to FOS. Sleep effects were diet-context dependent, unchanged when added to sucrose but reduced when given without sucrose. These findings suggest a novel potential role for 4-GK in promoting longevity. Full article

The present research aimed at assessing the effects of the integration of V. vinifera pomace powder, resulting from wine production, into the manufacturing of a sustainable pastry product. Comparisons were made between 9 treatments derived from the factorial combination of 3 tescovine powders (obtained from 3 different manufacturers) added to sponge cakes and 3 concentrations (3%, 5% and 10%), plus a control without tescovine powder addition. Textural, quality and color parameters, as well as bioactive compounds, antioxidant activity and sensory features were determined. The highest porosity and elasto-plastic coefficient were observed for the untreated control, and it was found that the values reduced as grape pomace incorporation increased. The rising application of tescovine powder enhanced the textural parameters of sponge cakes compared to the untreated control, with the highest average level observed with Natur Tanya integration. Resilience, cohesiveness and elasticity decreased as the concentration of grape pomace rose to 10%. Gummosity and chewability displayed increasing trends from the untreated control to the 10% tescovine powder addition. Dry matter content, acidity, sugars, mineral substances and ash increased from the control to the highest grape pomace integration, contrary to the pH trend. With rising tescovine powder incorporation, the sponge cake color components L* and b* decreased compared to the untreated control, whereas the component a* showed increasing values in the cake crumb but decreasing values in the crust. The highest antioxidant activity and compound levels were recorded with the 10% Fiber Foods grape by-product addition. Most sensory characteristics showed a decreasing trend with increasing tescovine powder integration from 3% to 10% in the pastries analyzed. This study demonstrated the benefits of adding tescovine by-product to sponge cakes to manufacture innovative foods with high nutritional value. Full article

The Trump administration signalled a shift toward protectionism in U.S. trade policy, imposing tariffs on imports from both strategic partners and competitors, which generated renewed uncertainty in international trade relations and the future of existing frameworks such as the African Growth and Opportunity Act (AGOA) and the Generalised System of Preferences (GSP). Earlier analysis has shown that a Free Trade Agreement (FTA) between the Southern African Customs Union (SACU) and the United States can be trade-creating and lead to improved macroeconomic outcomes in SACU countries. However, these positive effects decline over time, with varying impacts across different industries, influenced by initial tariff levels and export orientation relative to the US. This paper examines whether there are economic and strategic incentives for SACU to negotiate a more beneficial agreement than a simple across-the-board elimination of ad valorem import tariffs. Using a dynamic computable general equilibrium (CGE) model, the paper examines the outcomes if cereals, poultry, dairy products, red meat, and sugar products—often classified as sensitive due to their labour intensity, food security implications, and exposure to import competition—were to retain some level of protection under a SACU–US Free Trade Agreement. The results suggest that while the FTA boosts key macroeconomic indicators in the short run, gains taper off over time. Crucially, real wages and employment remain stagnant, and terms of trade deteriorate, raising questions about the inclusivity and sustainability of such a deal. Shielding vulnerable sectors initially enhances SACU’s exports and supports some industry growth, particularly in agriculture. However, without broader reforms and export diversification, long-term competitiveness remains weak. A nuanced FTA design, combined with structural support policies, is essential to unlock lasting and inclusive trade benefits. Full article

Wheat starch is among the most widely used ingredients in food products. Adding phytochemicals to wheat starch-based foods impacts their properties during processing and influences their quality during storage. This research aimed to investigate the impact of aqueous extract from chokeberry fruits on pasting and textural properties of starch pastes/gels. The extracts from chokeberry with different total extract content (0 and 7 °Brix) were obtained and applied at various doses (10, 20, and 30% w/w) as a natural additive to the 5% (w/w) wheat starch suspension. Furthermore, the obtained starch gels with chokeberry extracts were stored for 14 days at 4 °C. The pasting characteristic process showed that wheat starch pastes containing chokeberry extracts (0 and 7 °Brix) had a higher tendency towards retrogradation. Moreover, the results of the texture analysis confirmed this observation because the hardness values of the wheat starch gels with chokeberry extracts were higher compared to starch gels without the extract (during their 14-day storage). On the other hand, the stability of the gels during storage was also determined by the form of the extract used. The course of changes in hardness values observed during storage indicated that the sugar contained in the extract contributed to smaller fluctuations in these changes. Such observations are important from the point of view of designing starch-based gels that are subjected to storage under refrigerated conditions. Full article

Background/Objectives: The increasing presence of “no added sugar” products in the Polish food market provides consumers and nutritionists with access to products with varying nutritional compositions. Comparing the nutritional and energy values of products with and without added sugar provides objective data on their composition, which is important for informed diet planning and for monitoring differences between product groups. Methods: The research material included a total of 1278 food products, including 744 labeled “without added sugar” and 534 containing added sugar, obtained from four online stores and three offline retail outlets in Poland in the second and third quarters of 2023. The product assessment was based on an analysis of the nutritional and energy value, expressed per 100 g of each product. Results: The quantitative analysis revealed that products with added sugar were characterized by a higher energy value and a statistically significantly higher content of saturated fatty acids, carbohydrates, and sugars. Conclusions: Comparison of selected product groups revealed significant differences in nutritional and energy values. Analyzing these differences provides a practical overview of product composition and can be a useful source of information for consumers and nutritionists. Full article

Sugar beet pulp (SBP) is a by-product from the sugar industry with low value. As a feed, SBP needs to be dried. However, the drying process takes too much energy, leading to potential environmental issues caused by coal use. This paper raised and tried a crosslinking method to shorten the drying process, save energy consumption, and increase the value of SBP. This paper aimed to reduce the water-holding ability of SBP while obtaining animal feed with higher nutritional value. First, the crosslinking method was used to evaluate its dryness–strengthening effect. Second, three factors were evaluated: operating temperature, solution pH, and cationic concentration. Third, a kinetic study was performed on the drying process of SBP through its crosslinking with macro-elements (Ca²⁺, Cu²⁺) using drying models; the characterization of Ca²⁺-SBP and Cu²⁺-SBP using FTIR, SEM, and XRD; and possible drying mechanisms, which were discussed using an egg box model and a simple quantum chemical calculation. Results showed that the dryness–strengthening and value-adding idea is more practical through a Ca²⁺-crosslinking method, rather than through crosslinking with Cu²⁺. Under experimental conditions, wet SBP with 2 g of dry base reacts to Ca²⁺ under optimized conditions of 1000 mg/L Ca²⁺ solution at pH 6.0 and 40 °C for 135 min, with a moisture content of 5.23 g/g as a water-holding index. Compared with SBP, the moisture content of the crosslinking SBP on a dry basis was reduced by ~30–40%. The Midilli–Kucuk model was the most suitable model to describe the hot-air drying process of SBP, while Ca²⁺ or Cu²⁺ can crosslink to the galacturonic acid in pectin and form an “egg-box” model. SBP binds with Ca²⁺ or Cu²⁺ through its carboxyl groups, as testified by a combination analysis of FTIR, SEM, and XRD. As a result, the SBP dried through the Ca²⁺-crosslinking or Cu²⁺-crosslinking method can be directly used as a feed additive with good economic benefit and without the post-treatment problem as a bio-sorbent. Full article

D-allulose is a rare sugar with promising applications in food and health industries, owing to its low caloric value and multiple health benefits. In this study, we systematically investigated a thermostable D-allulose 3-epimerase (TcDAEase) from Thermogemmatispora carboxidivorans for food-compatible continuous production. The enzyme exhibited remarkable thermostability, with over 70% activity retained at 80 °C, and showed broad pH tolerance across the range of 8.0 to 13.0. Notably, TcDAEase exhibited high catalytic activity toward D-allulose and D-fructose even without the addition of metal ions. Moreover, food-grade Mg²⁺ was identified as enhancing enzyme activity by 14.3%, thus ensuring compliance with Generally Recognized as Safe (GRAS) standards for food applications. To improve industrial applicability, the enzyme was immobilized using a chitosan-diatomaceous earth (DE) matrix via three-step adsorption–crosslinking–embedding strategy. The immobilized TcDAEase achieved 48.7% ± 2.4% activity recovery and retained 90.3% ± 1.5% activity over seven reaction cycles. Furthermore, continuous production of D-allulose was realized in a packed-bed reactor, operating stably at 60 °C, pH 8.0 and 5 mM Mg²⁺ for 150 days, producing 756 kg of D-allulose with a conversion yield exceeding 89.7% of the theoretical maximum. Overall, this study provides a feasible strategy for the continuous and efficient production of high-value-added D-allulose in the food industry. Full article

Maesil (Prunus mume) syrup is the most common form of maesil consumption in Korea; however, its production generates large quantities of by-products. This study aimed to develop a functional probiotic beverage through the lactic acid fermentation of maesil syrup by-products (MSBs). To optimize fermentation, eight strains of Lactiplantibacillus plantarum were tested, and KFOM 0042 was selected based on its superior acid production in MSBs. The effects of MSB concentration (5%, 10%, 15%, or 20%), pH levels (3, 4, or 5), and sugar type (none, glucose, fructose, or sucrose) were evaluated. The optimal conditions were found to be 20% MSB at pH 4 or 5, either without added sugar or with sucrose. After fermenting under these conditions for 4 days, the probiotic beverages were stored at 4 °C for 30 days to assess stability. All formulations maintained LAB counts above 7 log CFU/mL for 18 days, but only the beverage with sucrose sustained these levels for 25 days. Additionally, antioxidant activity, total polyphenol, and flavonoid content increased post-fermentation, with the highest lactic acid levels observed at pH 5. Overall, this study presents a novel strategy for upcycling MSB into a probiotic beverage with enhanced functional and microbial stability. Full article

Excessive fertilizer input and low output are currently problems for peach production in China. Sugar alcohols such as sorbitol and mannitol represent promising eco-friendly fertilization strategies to improve fruit quality and optimize nutrient management. Our research explored the effect of sorbitol and mannitol on the rhizosphere environment and peach growth from the rhizosphere micro-ecology perspective. Potted peach seedlings were used as materials. Without adding or adding different sorbitol and mannitol concentration gradients (100, 200, 400) combined with potassium dihydrogen phosphate (KH₂PO₄), the physicochemical properties of rhizosphere soil, leaf nutrition, photosynthetic and growth index were determined, and the rhizosphere bacterial community was analyzed via Illumina Miseq high-throughput sequencing. Both sorbitol and mannitol altered the rhizosphere environment, effectively improved leaf photosynthesis, and promoted peach seedling growth; particularly, M100 had optimal affection. Sorbitol and mannitol altered the bacterial structure and reduced bacterial diversity, which observably correlated with soil organic matter and available potassium. For the rhizosphere bacterial composition, sorbitol and mannitol increased specific bacterial OTUs and induced changes in bacterial composition, among which chemoheterotrophic and nitrogen-transforming bacteria increased with the addition of sorbitol and mannitol. Association network analysis and a structural equation model showed that S100 and M100 mainly enriched Vicinamibacteraceae to regulate peach seedling growth. Overall, low-concentration sorbitol and mannitol showed the best effect in peach seedling growth through regulating the rhizosphere environment. Full article