Search Results (49)

Crop production is directly associated with the improvement of germplasm, which is mainly reliant on genetic diversity. Diversity among various genotypes has been investigated employing a variety of statistical approaches. The most widely utilized of these methods for determining the genetic overlap of genotypes is multivariate. In the present investigation, a total of 27 onion genotypes/advanced lines/varieties comprising high and low total soluble solids (TSS) white onion lines along with red varieties were evaluated at the ICAR-Directorate of Onion and Garlic Research station. Data were recorded on seven biochemical parameters. In multivariate analysis, genotypes were clustered into three major groups: the first group comprised thirteen genotypes with high TSS; however, the second group (eight) comprised low TSS white onion genotypes, and in the third group (six), mostly red varieties were clubbed together. The analysis primarily focused on the trait TSS; it was significantly associated with the antioxidant assay 2, 2-diphenyl-1-picrylhydrazyl(DPPH) AE, while total sugar content was positively associated with the antioxidant assay 2, 2-azinobis (3-ethylbenzothiazoline- 6-sulfonic acid)ABTS. In principal component analysis (PCA), the first three principal components (PCs) with >1 Eigen value contributed 71.36% of the variability among genotypes. Characters with a maximum value at PC1 were total soluble solids (0.48), antioxidant capacity AE DPPH (0.46), and total sugar content (0.49). PC2 comprises total phenolic content (0.62) and total flavonoid content (0.62); for PC3, the major contributors were thiosulfinate content (0.82) and antioxidant capacity ABTS (0.32). From the findings of the present study, the best-performing high TSS lines can be used for advancement through strongly correlated traits using breeding strategies. These sorted high TSS lines (W-103, W-107, and W-123) (>22 °Brix.), high-sugar-content genotypes (W-108, W-111, and W-308), and W-361, which recorded high thiosulfinate content, can be advanced or used as parental material for the development of processing-suitable onion varieties. Full article

Garlic (Allium sativum L.) is the second most significant species within the Allium genus worldwide, widely used in cooking and both traditional and modern medicine due to its beneficial biological and therapeutic properties. In Italy, diverse pedo-climatic conditions and historical–cultural fragmentation have led to the development of various garlic landraces, prized for their unique organoleptic qualities and cultural importance. This study aimed to assess the intra-varietal diversity and uniqueness of two red garlic landraces from the Lazio region in central Italy, “Aglio Rosso di Castelliri” and “Aglio Rosso di Proceno”, using SSR and ISSR molecular markers, along with evaluations of bulb morphological traits, total phenolic content, and antioxidant properties. The molecular analysis included 11 accessions of “Aglio Rosso di Castelliri”, nine of “Aglio Rosso di Proceno”, and 15 control accessions, comprising eight Italian red-type garlic landraces, four Spanish red garlic commercial varieties, two white garlic accessions, and an accession of A. ampeloprasum var. holmense used as an outgroup. SSR and ISSR markers revealed moderate genetic diversity within the collection, with mean PIC values of 0.41 and 0.17, respectively. The molecular data identified four distinct genetic clusters, with the two Lazio landraces forming separate groups, indicating their genetic distinctiveness. The results from the STRUCTURE analysis support the hypothesis that these landraces may have originated from the widely cultivated “Aglio Rosso di Sulmona” or a common ancestral population once prevalent in central Italy. The study also revealed significant intra-population genetic diversity within the two garlic landraces, underscoring the need for in situ conservation and clonal selection. Phenotypic evaluations confirmed the distinctiveness of the two landraces, with “Aglio Rosso di Castelliri” characterized by smaller bulbs and cloves with higher dry matter content and distinct color profiles. Additionally, significant variation in total phenolic content and antioxidant activity was observed by analyzing 13 selected accessions from the two landraces (six from “Aglio Rosso di Proceno” and seven from “Aglio Rosso di Castelliri”) and five red garlic control accessions, with the two Lazio landraces exhibiting higher levels than the control group. This study highlights the importance of integrating molecular, phenotypic, and chemical analyses to understand garlic landrace diversity, with significant implications for their conservation and protection of local agro-food products. Full article

Pastirma is an ethnic meat product derived from dry curing, drying, and pressing the whole muscles of cattle and buffalo and coating them with a special paste containing fenugreek seed flour, garlic, milled red capia pepper, and water. In this narrative literature review, the history of pastirma, its definition and classification, detailed production steps, composition and yield, chemical and microbiological properties, pastirma fraud, and customer concerns are mentioned. In this narrative review, relevant studies were identified by searching Scopus, Science Direct, Web of Science, Trdizin, and Google Scholar, including articles, online reports, books, and electronic books in English or Turkish. The keywords “pastirma, cemen, cemening, cemen paste, fenugreek” were used. The results of this review indicate that future studies on pastirma may focus on the related cultural aspects, the elimination of unpleasant odor from fenugreek, providing a detailed grading guide, the histological and chemical effects of pressing meat parts, the kinetics of drying, osmotic dehydration, and developing new starter combinations. Additionally, this is the first article to provide information on grading and food fraud in pastirma. Full article

A plant-based beverage enhanced with GABA was developed through serial co-fermentation using Leuconostoc citreum S5 and Lactiplantibacillus plantarum KS2020. The first lactic acid fermentation was performed by Leu. citreum S5 with a vegetable mixture consisting of sliced radish, ginger, garlic, red pepper, bell pepper, and sucrose. The viable cell count of Leu. citreum S5 increased to 9.11–9.42 log CFU/mL with higher sucrose contents, indicating the highest value of 9.42 log CFU/mL at 5% sucrose on day 1. Mannitol and dextran production levels in the first fermented vegetable mixture were 6.66–14.54 mg/mL and 0.44–2.26%, respectively. A higher sucrose content produced more dextran, resulting in a concomitant increase in viscosity of 49.4 mPa·s. The second co-fermentation for the kimchi beverage base was performed by Lb. plantarum KS2020 for 5 days, resulting in 8.22–9.60 log CFU/mL. The pH of the co-fermented kimchi beverage base increased to 6.19–9.57 with an increasing monosodium glutamate (MSG) content (3–7%), while titratable acidity significantly decreased to 0.0–0.8%. The final co-fermented kimchi beverage base was enriched with 2.6% GABA. Consequently, a GABA kimchi beverage base with probiotics, a red pigment, and a pleasant flavor was developed using only vegetable ingredients by serial co-fermentation using lactic acid bacteria. Full article

The consumption of garlic (Allium sativum), recognized for its historical medicinal significance, is linked to diverse health benefits. In particular, red garlic stands out for its distinct anthocyanin content, contributing to its unique pink-purple clove color, yet despite extensive research on the pharmacological properties of garlic extracts, there remains limited evidence specifically addressing the therapeutic potential of red garlic. A narrative search was conducted in February 2024 on PubMed and Google Scholar to identify relevant studies examining the pharmacological effects of red garlic extracts. Following the search of selected databases, 789 articles were retrieved and 10 laboratory studies were included in this literature review, exploring the impact of red garlic extracts on laboratory models of lung and digestive tract phlogosis, cancer, microbial proliferation, obesity, and responses to inflammation or oxidative stress. The studies analyzed both aged and fresh red garlic extracts, with a specific emphasis on water extracts. The outcomes highlighted significant antioxidant and anti-inflammatory properties of red garlic extracts, also suggesting potential pro-metabolic effects that could be beneficial in addressing excessive weight and dyslipidemia. Moreover, the results point to the inhibitory effect on cancer cell proliferation by red garlic byproducts and the superior anti-inflammatory profile of the hydroalcoholic extract. Comparative analyses between red and black garlic extracts indicate inconclusive evidence regarding antioxidant activity. The findings also suggest a high level of tolerability for the gut microbiota. This literature review aims to provide valuable insights into the therapeutic potential of red garlic extracts and emphasizes the need for further research to fully elucidate their benefits and mechanisms of action. Full article

This study investigates the effects of different temperature conditions on the quality of black garlic (BG) during the aging process. Two temperature protocols were employed: gradual heating and cooling (GHC), where the temperature was slowly raised from 45 °C to 77 °C and then lowered to 59 °C at a rate of 1 °C per hour, and rapid heating and cooling (RHC), where the temperature was quickly raised from 45 °C to 85 °C and then lowered to 56 °C at a rate of 1 °C every 30 min. Changes in surface color, hardness, moisture, pH, fructose, total polyphenol content (TPC), and key sulfur compounds such as alliin, S-allylcysteine (SAC), and γ-glutamyl-S-allylcysteine (γ-GSAC) were analyzed. Our findings showed that GHC led to a higher increase in TPC and fructose content by the 15th day compared to RHC. In contrast, RHC retained significantly higher SAC concentrations, approximately 1.7 times that of GHC, by the end of the aging period. Surface color changes, particularly in lightness and redness, were more pronounced under GHC, while RHC demonstrated superior moisture retention. These findings indicate that GHC is better suited for products prioritizing polyphenols and sugars, while RHC is more optimal for SAC-enriched BG. This study provides valuable insights into optimizing BG production for diverse food and medicinal applications through precise temperature modulation. Full article

This research examines the nutritional characteristics of novel-prepared plant-based vegan snacks (PVSs). The proximate composition, mineral content, amino and fatty acid profiles, volatile compounds, phytochemicals, antioxidant activity, and in vitro protein and carbohydrate digestion in prepared snacks were analyzed. The PVSs were mainly prepared by mixing blanched broccoli, pumpkin, chickpeas, whole oat flour, red sweet pepper, fresh onion and garlic, leafy vegetables, and mixed spices, then homogenated, shaped, and freeze-dried. Consequently, sensory evaluation was used to select the most favored PVS; PVS2 contains 25% broccoli and 25% chickpeas, which was the superior model of this study and was analyzed further. The moisture content, crude protein, crude fat, ash, crude fiber, and available carbohydrates were 74.80, 3.40, 28.18, 4.97, 7.86, 3.69, and 51.89 g 100 g⁻¹ of PVS2 (containing 25% of either broccoli or chickpeas), respectively. The results showed that the highest mineral content in macro-elements was sodium, followed by potassium. The PVS2 formula provides 95.24 Kcal 100 g⁻¹ and 54.28 mg 100 g⁻¹ of vitamin C on fresh weight (fw). Consequently, TPC, TCs, TF, TFL, and AOA exhibited valuable content. The HPLC analysis revealed that fifteen phenolics were quantified, with predomination of chlorogenic acid (1741.60 μg g⁻¹), phenolic acid, and naringenin (302.38 μg g⁻¹) as flavonoids, as well as Daidzein (22.27 μg g⁻¹) as an isoflavone. The GC-MS quantification of volatiles exhibited more components; at least 37 displayed concentrations higher than 0.1%. The predominant volatile was cis-13-octadecenoic acid. The percentage of essential amino acids (EAAs) was 25%, and the percentage of non-essential amino acids (NEAAs) was 75%. Among the EAAs and NEAAs, phenylalanine and glutamic acid were the highest, respectively. The fatty acids (FAs) profile exhibited that saturated fatty acids (SFA) and unsaturated fatty acids (USFA) were 20.2% and 79.2%, respectively. The predominant FA in PVS2 was cis-11,14,17-Eicosatrienoic acid, with a percentage of 37.13%, followed by cis-8,11,14-Eicosatrienoic acid, with a percentage of 36.02%. Omega-3 fatty acids reached 39.04%, followed by omega-6 fatty acids at 38.95%. The degree of protein degradation values for the sample was 292.09 mg NH₃ g⁻¹ before digestion and increased to 2106.77 mg NH₃ g⁻¹ after enzymatic digestion. The glycemic index (GI) of PVS2 was estimated to be 21.12, slightly higher than individual vegetables’ GI. Finally, a prepared PVS may be advantageous for recommending the enhancement and further development of diverse snacks to satisfy the nutritional needs of healthy persons and patients across various age demographics. Full article

The quality of minimally processed fruits and vegetables is essential for consumers’ health and effective marketing. This study investigates the effects of UV-C irradiation, applied alone and combined with various natural antioxidants, on the preservation of bioactive compounds and the colour of dehydrated fruits and vegetables. To achieve this, red peppers, yellow peppers, tomatoes, zucchini, eggplants, and melons were subjected to pre-treatments with natural antioxidants and UV-C before processing using low-temperature airflow (50 °C). The drying kinetics showed typical curves of hygroscopic materials, while the drying time was high due to the low temperature applied. The higher drying rate was found for eggplant, due to its porosity, thus allowing a faster moisture removal. The application of antioxidants and UV-C treatments effectively preserved the colour parameters L*, a*, and b*, while in the case of untreated dried vegetables, a significant worsening of colour parameters was noted. However, most applied pre-treatments had positive effects on bioactive compound losses. The best results were obtained using a combination of UV-C with one antioxidant mix that was composed of vanillin, rosemary, and citrus extracts, and combined with a mixture of olive, onion, garlic, and citric acid extracts, which was highly effective in preserving the colour and bioactive compounds of most dried vegetables. Full article

Allium genus vegetables have significant functional effects on health. In recent years, consumer demand for black forms of these vegetables, produced from fresh Alliums through spontaneous fermentation at high temperature and humidity, has increased, while their functional effects have yet to be fully elucidated. The aim of this study was to compare the antioxidant capacity and total phenol content of various Allium vegetables (yellow onion, red onion, white onion, and garlic) in both their raw and black (fermented) forms. For the production of black onions and black garlic, unpeeled raw forms of these vegetables were kept at 75 °C and 90% humidity for 9 days. Afterward, fresh and fermented samples were lyophilized, dried, and evaluated for total phenol content by the Folin–Ciocalteu method and for antioxidant activity by the ABTS and DPPH methods. The total phenol content increased significantly in all samples after fermentation (p < 0.05), with the highest increases observed in garlic (216%), while the increases in onion species ranged between 44.6% and 118.3%. The increase in antioxidant capacity was also significant in all samples (p < 0.05) and was higher in garlic than in onions. Changes in antioxidant capacity and total phenol content indicate that fermentation improves the nutritional quality of these vegetables. Full article

Fermented beetroot juice is a beverage obtained from the fermentation of beetroot, most commonly red beet (Beta vulgaris L. var. conditiva). Nowadays, this product is increasingly recognised as a functional food with potentially beneficial health properties. It has been suggested to have antioxidant, anti-inflammatory, anticancer, antihypertensive, immunomodulatory, and probiotic effects, among others. Moreover, with the increasing popularity of the drink, newer variants are appearing in the food market, obtained by modifying the traditional recipe, adding other raw materials, herbs, and spices. Therefore, the aim of this study was to evaluate and compare the antioxidant potential and phytochemical composition of the selected fermented beetroot juices in different flavour variants available in the Polish food market. The study material consisted of six fermented beetroot juices: traditional, with garlic, with horseradish, with acerola, without salt, and iodized. The obtained results showed that the addition of acerola, horseradish, garlic, salt, and iodine in the form of sodium iodide and potassium iodide influenced the composition and properties of fermented beetroot juice. The most promising product in terms of potentially beneficial health properties related to the prevention of free radical diseases was fermented beetroot juice without salt (FRAP—5663.40 µM Fe (II)/L, ABTS—96.613%, TPC—760.020 mg GAE/L, TFC—221.280 mg RE/L). Iodized fermented beetroot juice had the highest vitamin C content—51.859 mg/100 mL. However, all the products tested were characterised by a significant content of biologically active substances with antioxidant properties and showed a high antioxidant potential. Moreover, all the fermented beetroot juices were rated positively in terms of flavour intensity, sweetness, acidity, colour, and overall acceptability. They can, therefore, be a good source of antioxidants in the daily diet. Full article

The aim of this study was to prepare a novel pH-sensitive smart film based on the addition of purple garlic peel extract (PGE) and TiO₂ nanoparticles in a sodium alginate (SA)/polyvinyl alcohol (PVA) matrix to monitor the freshness of beef. FT-IR spectroscopy revealed the formation of stronger interaction forces between PVA/SA, PGE, and TiO₂ nanoparticles, which showed good compatibility. In addition, the addition of PGE improved the tensile strength and elongation at break of the composite film, especially in different pH environments, and the color response was obvious. The addition of 1% TiO₂ nanoparticles significantly improved the mechanical properties of the film, as well as the light barrier properties of the film. PGE could effectively be uniformly dispersed into the composite film, but it also had a certain slow-release effect on the release of PGE. PGE had high sensitivity under different pH conditions with rich color changes, and the color showed a clear color change from red to yellow-green when the pH increased from 1 to 14. The same change was observed when it was added to the film. In particular, by applying this film to the process of beef preservation, we judged the freshness of beef by monitoring the changes in the TVB-N value and pH value during the storage process of beef and found that the film showed obvious color changes during the storage process of beef, from blue (indicating freshness) to red (indicating non-freshness), and finally to yellow-green (indicating deterioration), which indicated that the color change of the film and the freshness of the beef maintained a highly consistent. Full article

Utilizing lignocellulosic biomass as a renewable energy source for the production of sustainable fuel is of paramount importance. This study focuses on the catalytic co-pyrolysis of Mesua ferrea L. de-oiled cake (MDC) and Garlic husk (GH) as potential feedstocks for bio-fuel production. The pyrolysis experiments were conducted using a semi-batch reactor under inert conditions at temperatures of 500, 550, and 600 °C, with a heating rate of 10 °C min⁻¹, a particle size below 1 mm, and an inert gas flow rate of 80 mL min⁻¹. The findings reveal that temperature significantly influences the yield of pyrolytic products. However, GC-MS analysis detected higher oxygenated compounds in the bio-oil, negatively impacting its heating value. To improve fuel quality, co-pyrolysis with and without a catalyst for a feedstock ratio of 1:1 w/w was performed. Red mud, an alkaline waste mainly composed of Fe₂O₃, Al₂O₃, and SiO₂, is a hazardous environmental concern from aluminum production and is used as a catalyst. The red-mud catalysts reduced oxygen concentration and increased carbon content, acidity, and heating value in the pyrolytic oil. GC-MS analysis of the bio-oil confirmed that using catalysts combined with MDC and GH significantly decreased the concentration of acidic and aromatic compounds, thereby improving the pyrolytic oil’s higher heating value (HHV). Full article

Plant-based traditional fermented products are attracting a lot of interest in global markets. An example of them is beetroot leaven, which is valued for its high bioactive compound content. The variety of production recipes and the spontaneous nature of red beet fermentation favor its high diversity. This study aimed to analyze the impact of external factors—temperature, brine salinity, and garlic dose—on the beetroot fermentation and bacterial metapopulation responsible for this process. The research results confirmed the significant influence of the selected and analyzed factors in shaping the leaven physicochemical profile including organic acid profile and betalain content. Analysis of bacterial populations proved the crucial importance of the first 48 h of the fermentation process in establishing a stable metapopulation structure and confirmed that this is a targeted process driven by the effect of the analyzed factors. Lactobacillaceae, Enterobacteriaceae, and Leuconostocaceae were observed to be the core microbiome families of the fermented red beet. Regardless of the impact of the tested factors, the leaven maintained the status of a promising source of probiotic bacteria. The results of this research may be helpful in the development of the regional food sector and in improving the quality and safety of traditionally fermented products such as beetroot leaven. Full article

Plant leaf ashes were obtained via the high temperature calcination of the leaves of various plants, such as sugarcane, couchgrass, bracteata, garlic sprout, and the yellowish leek. Although the photosynthesis systems in plant leaves cannot exist after calcination, minerals in these ashes were found to exhibit photochemical activities. The samples showed solar light photocatalytic oxidation activities sufficient to degrade methylene blue dye. They were also shown to possess intrinsic dehydrogenase-like activities in reducing the colorless electron acceptor 2,3,5-triphenyltetrazolium chloride to a red formazan precipitate under solar light irradiation. The possible reasons behind these two unreported phenomena were also investigated. These ashes were characterized using a combination of physicochemical techniques. Moreover, our findings exemplify how the soluble and insoluble minerals in plant leaf ashes can be synergistically designed to yield next-generation photocatalysts. It may also lead to advances in artificial photosynthesis and photocatalytic dehydrogenase. Full article

Helicobacter pylori causes gastritis, peptic ulcers and gastric cancer and affects more than half of the world’s population. Although this infection can have serious consequences, no novel cure or remedy have been discovered, the present therapy still relies on a variety of known antibiotics and anti-secretory agents. In the present study, the potential effect of combinations between methanolic extracts of four Algerian medicinal plants, garlic (Allium sativum), red onion (Allium cepa), cumin (Cuminum cyminum L.) and fenugreek (T. foenum-graecum L.), with different strains of lactic acid bacteria against H. pylori, was investigated. Similarly, the in vivo antibacterial effect of fenugreek extract combined with Bifidobacterium breve on H. pylori colonization potential to confirm the enhanced effect of the mixture was explored. Helicobacter pylori was inhibited by all combined mixtures of extracts and probiotics with varying results. The highest anti-H. pylori activities were found in fenugreek/B. breve, cumin/B. breve, garlic/B. breve and onion/B. breve combinations with inhibition diameters of 29, 26, 23 and 25 mm, respectively. Preliminary studies on the effect of probiotics against H. pylori revealed that the inhibition was due to lactic acid and bacteriocins and it was also related to the presence of phenolic compounds in the studied plants, such as gallic acid, caffeic acid, quercetin and vanillic acid. Fenugreek extract was found to inhibit the growth of H. pylori in a concentration-dependent manner. When H. pylori-infected rats were administered B. breve, the infection rate of H. pylori was significantly reduced, while the combination of B. breve and fenugreek extract effectively inhibited H. pylori. In addition, the B. breve and fenugreek extract mixture significantly reduced gastritis in H. pylori-infected rats. These results suggest that this complex mixture may be an alternative to treating diseases caused by H. pylori infection. Full article