Search Results (172)

The global prevalence of hypertension continues to rise, affecting an estimated one billion worldwide. Regular exercise is well recognized as a non-pharmacological approach for individuals with hypertension due to its blood pressure (BP)-lowering effect, largely attributed to repeated exposure to post-exercise hypotension (PEH). Recent evidence also indicates that aromatherapy can contribute to BP reduction, indicating that combining aromatherapy with exercise may enhance the overall BP-lowering effects. Therefore, this pilot study aimed to investigate the effects of aromatherapy on PEH during the recovery phase following exercise. Fourteen healthy young males (22.7 ± 0.7 yrs) participated in this randomized crossover-designed study. All participants completed two exercise sessions per week, each lasting 30 min, at a target heart rate (HR) of 60–65%. The individuals inhaled either aroma oil or water vapor at 5, 35, 65, and 95 min after exercise. The HR, BP, blood lactate level, and arterial stiffness index were measured before and after the exercise. Our findings revealed the following. (1) PEH occurred in both groups. (2) In the aroma group, PEH was augmented compared with the control group, with the maximum reduction in BP being greater in the aroma group. (3) The reduction in arterial stiffness was greater and longer in the aroma group than in the control group. (4) The changes in the lactate levels after exercise did not differ between the groups. Our findings indicate that aromatherapy can amplify PEH, suggesting that its use after exercise may help maximize the positive effects of exercise on BP reduction. Full article

This study investigated the effects of six cap management protocols targeting contrasting oxidation-reduction potential (ORP) evolutions during alcoholic fermentation of Pinot noir wines. Treatments included twice-daily punch-downs (PD) and pump-overs (PO), 1 h air or N₂ injections (AirMix, N₂Mix), air injections triggered by ORP ≤ −40 mV (RedoxConAir), and equal N₂ injections concurrent to RedoxConAir wines (RedoxConN₂). AirMix wines maintained ORP values above 0 mV throughout fermentation, showed an oxidatively favored glutathione-to-glutathione disulfide ratio (GSH:GSSG) of 0.3:1, and had 21% lower total phenolics and 24% lower anthocyanins than PD wines. In contrast, N₂Mix wines maintained the lowest ORP, near −100 mV, and showed a reductively favored GSH:GSSG ratio (7:1). PD wines extracted 48% more flavan-3-ols than PO wines, consistent with greater berry integrity disruption and seed submersion. Volatile composition was also impacted: ethyl n-octanoate showed the highest OAV among esters, ranging from 147 in PO wines to 116 in AirMix wines. Results suggest the GSH:GSSG ratio served as an indicator of redox history, with potential implications for color and aroma preservation during aging. Inert gas mixings resulted in equal or greater total phenolic content, while excessive air injections may provide a tool to soften astringency. Full article

Origanum majorana L. (O. majorana) (Lamiaceae) is an aromatic Mediterranean plant widely used in food, cosmetics, and traditional medicine due to its aroma and rich content of bioactive compounds. While its leaves and flowers are commonly utilized, lignified stems are often discarded. This study compared hydroalcoholic extracts from the leaves and flowers (valuable fraction, VF) and stems (by-product, BP). Phytochemical analysis revealed qualitatively similar profiles, identifying 20 phenolic compounds, with Rosmarinic acid and Salvianolic acid B as the most and second most abundant, respectively. Antioxidant activity was evaluated in vitro using DPPH (IC₅₀ [µg/mL]: VF 30.11 ± 3.46; BP 31.72 ± 1.46), H₂O₂ (IC₅₀ [µg/mL]: VF 103.09 ± 4.97; BP 119.55 ± 10.58), and O₂^•− (IC₅₀ [µg/mL]: VF 0.71 ± 0.062; BP 0.79 ± 0.070). Both extracts (20 µg/mL) fully restored oxidative balance in hemin-stressed AC16 cardiomyocytes, without altering the expression of catalase, heme-oxygenase 1, superoxide dismutase 2, or ferritin. Anti-inflammatory activity in LPS-stimulated RAW 264.7 macrophages showed that VF (IC₅₀ 400 µg/mL) reduced ^•NO release to control levels, while BP achieved a ~60% reduction. Cytotoxicity was assessed on cancer cell lines: CaCo-2 (IC₅₀ [µg/mL]: VF 154.1 ± 6.22; BP 305.2 ± 15.94), MCF-7 (IC₅₀ [µg/mL]: VF 624.6 ± 10.27; BP 917.9 ± 9.87), and A549 (IC₅₀ [µg/mL]: VF 720.8 ± 13.66; BP 920.2 ± 16.79), with no cytotoxicity on normal fibroblasts HFF-1 (IC₅₀ > 1000 µg/mL for both extracts). Finally, both extracts slightly inhibited only CYP1A2 (IC₅₀ [µg/mL]: VF 497.45 ± 9.64; BP 719.72 ± 11.37) and CYP2D6 (IC₅₀ [µg/mL]: VF 637.15 ± 14.78, BP 588.70 ± 11.01). These results support the potential reuse of O. majorana stems as a sustainable source of bioactive compounds for nutraceutical and health-related applications. Full article

This study demonstrates an innovative single-gelator approach using agarose (1% and 2% w/w) to structure cold-pressed hemp oil into functional fat replacers for shortbread cookies, achieving a 40% reduction in saturated fatty acids compared to butter. Comprehensive characterization revealed that hydroleogels exhibited superior crispiness (45.67 ± 3.86 N for 2% agarose hydroleogel—HOG 2%) but problematic water activity (0.39–0.61), approaching microbial growth thresholds. Conversely, oleogels showed lower crispiness (2.27–3.43 N) but optimal moisture control (aw = 0.12–0.16) and superior color stability during 10-day storage. Electronic nose analysis using 10 metal oxide sensors revealed that oleogel systems preserved characteristic aroma profiles significantly better than hydroleogels, with 2% agarose oleogel (OG 2%) showing 34% less aroma decay than pure hemp oil. The 2% agarose oleogel demonstrated optimal performance with minimal baking loss (5.87 ± 0.20%), excellent structural integrity, and stable volatile compound retention over storage. Morphological analysis showed that hemp oil cookies achieved the highest specific volume (2.22 ± 0.07 cm³/g), while structured systems ranged from 1.12 to 1.31 cm³/g. This work establishes agarose as a versatile single gelator for hemp oil structuring and validates electronic nose technology for the objective quality assessment of fat-replaced bakery products, advancing healthier food design through molecular approaches. Full article

Sparging is a common technique in wineries that consists of injecting a gas, normally before bottling, in order to displace the dissolved oxygen in the wine and prevent oxidation. The objective of this study was to examine the effect of sparging on wines with three different levels of dissolved oxygen and the evolution of the chemical parameters in a bottle. This study was carried out on two white wines, Verdejo and Sauvignon blanc. The results indicated that sparging did not immediately affect the chemical parameters in the white wines, but it did affect their evolution in bottles, with a greater effect found in the Sauvignon blanc wines than in the Verdejo wines. Sparging, which was carried out to remove oxygen from the wines, had a protective effect on their color during the time in the bottles, preventing a more rapid decrease in free SO₂. The effect of sparging on the volatile compounds of the wines was more evident in the Sauvignon blanc wines, which showed a reduction in their content, possibly due to carry-over when the N₂ was applied. With regard to the effect of sparging on the sensory profile of the wines, no immediate effect was found. However, the wines with a DO content of 6 and 8.4 mg/L to which sparging was applied evolved better in the bottles than the deoxygenation wines, showing more fruity notes and fewer oxidized and phenolic aromas (mainly in the Verdejo wines). Full article

Ilex vomitoria Ait. is a star substitute for “tea” in recent years. At present, research on I. vomitoria mainly focuses on its breeding and cultivation, and there are few reports on the seasonal changes of important components such as leaf nutrients. This study focuses on the leaves of the topmost annual branches of I. vomitoria. Leaves were harvested at different stages, and the nutrient elements, antioxidant substances, antioxidant capacity, and aroma components in the leaves were measured and analyzed. The results showed that the content of mineral elements, soluble sugars, vitamin C, amino acids, flavonoids, polyphenols, saponins, caffeine, and catechins, as well as the DPPH free radical scavenging ability, ABTS cation free radical scavenging ability, and FRAP iron ion reduction ability in the leaves of I. vomitoria showed significant differences with seasonal changes. The mineral element content in spring leaves is relatively high. Flavonoids and polyphenols are the main antioxidant substances in the leaves of I. vomitoria, indicating that the antioxidant capacity of spring leaves is the strongest. The content of aroma components in the leaves of I. vomitoria in spring is the highest, with alcohols ranging from 54.93% to 66.08%, followed by ketones from 17.63% to 48.07%, and aldehydes from 21.27% to 38.51%. Overall, spring leaves are more suitable for harvesting, development, and utilization. Full article

This study evaluated the oenological potential of two non-Saccharomyces yeast strains, Hanseniaspora opuntiae TR-5 and Zygosaccharomyces bailii L-25, isolated from extreme winemaking environments in southern Spain. Out of 156 yeast isolates screened from high-sugar musts and flor yeast biofilms, strains were selected based on their β-glucosidase activity, killer phenotype, and ethanol production, traits associated with aroma release and microbial competition. Fermentation trials on sugar-rich synthetic medium showed that both H. opuntiae and Z. bailii achieved ethanol yields of 10% v/v and residual sugars at 4 g/L. Co-culture and sequential inoculation, with H. opuntiae introduced first and Z. bailii added on day four, resulted in complete alcoholic fermentation and a reduction in undesirable acetoin levels compared to single-strain fermentations. These findings highlight the practical potential of using selected non-Saccharomyces strains in sequential fermentations to improve aroma complexity, fermentation reliability, and sensory quality in wines, even in the absence of Saccharomyces cerevisiae. The application of these strains offers a novel approach for precision oenology and varietal expression in challenging musts. Full article

The quality of artisanal bread is strongly influenced by sourdough fermentation, where aroma development and microbial stability are key factors. This study evaluates the use of an electronic nose (E-nose) to monitor cold fermentation, integrating it with microbiological analysis and gas chromatography–mass spectrometry (SPME-GC-MS) to characterize the dough’s volatile profile. A clear correlation was observed between microbial dynamics, pH reduction (from 5.8 to 3.8), and the evolution of volatile compounds, with notable increases in acetic acid (up to 12.75%), ethanol (11.95%), and fruity esters such as isoamyl acetate (33.33%). Linear discriminant analysis (LDA) explained 96.31% of the total variance in a single component, successfully separating the fermentation stages. An artificial neural network discriminant analysis (ANNDA) model achieved 95% accuracy in the validation phase. These results confirm the E-nose’s ability to track biochemical transformations in real time and identify optimal fermentation points. This approach enhances quality control and sensory standardization in sourdough-based bakery products. Full article

The Upper Turi region in the Maranhão Amazon is a significant producer of honeybees, and mead production represents a cost-effective means of adding value to the honey production chain. This study investigates non-Saccharomyces yeasts isolated from honey as β-glucosidase producers to enhance the mead aroma. Sixty-five honey samples from the Upper Turi in Maranhão underwent yeast screening. Biochemical tests identified isolated yeasts, and β-glucosidase-producing strains were selected via esculin agar. Meads were produced using selected strains of Saccharomyces cerevisiae. Fermentation analyses included pH, °Brix, temperature, conductivity, dissolved oxygen, and volatile compounds (GC-MS). Thirty-six yeasts were isolated, with three identified as β-glucosidase producers. Strain 20 (Saccharomycopsis fibuligera) was selected for mead production due to its fermentative capacity, tolerance to pH and ethanol, and its ability to produce β-glucosidase, which hydrolyzes the glycosidic precursors in honey. During alcoholic fermentation, Saccharomycopsis fibuligera exhibited lower fermentative potential compared to Saccharomyces cerevisiae, reducing only 3.7% of the initial soluble solids (°Brix). The pH and temperature remained relatively stable throughout the fermentation for both yeast strains. The levels of dissolved oxygen and conductivity in the fermented mead were higher for S. cerevisiae than for Saccharomycopsis fibuligera. Specifically, S. cerevisiae showed reductions of 52.85% in dissolved oxygen and conductivity of 1115 µS/cm, while Saccharomycopsis fibuligera exhibited reductions of 33.0% in dissolved oxygen and conductivity of 511 µS/cm. Although the β-glucosidase-producing yeast yielded a mead with a low ethanol concentration, it contributes a unique fruity compound (ethyl hexanoate) and avoids high acetic acid production, providing a distinct aromatic profile that can be explored. Full article

Lachancea thermotolerans help increase the acidity of wines by producing L-lactic acid, which can serve as a strategy to mitigate the decrease in total acidity in wines promoted by climate change. The aim of the present paper is to test the capability of wine bioacidification of wild strains isolated from Rioja AOC. For this purpose, L. thermotolerans strains isolated from musts were used in mixed fermentation (co-inoculation and sequential inoculation) with Saccharomyces cerevisiae to determine the fermentation performance and L-lactic acid production, in both laboratory scale and pilot scale. Fermentation kinetics was evaluated, in addition to the final wine chemical composition and organoleptical properties. The results indicated that the isolated strains produced L-lactic acid; these effects were dependent on the strain and the inoculation strategy, being higher the effect in sequential inoculation (9.20 g/L) than in co-inoculation. This L-lactic acid production capacity was maintained at a pilot scale (4.65 g/L), in which the acidity increase was perceptible in the sensorial analysis, and an ethanol concentration decrease was also reported. The wine acidification depends on the appropriate selection of the strains, the inoculation procedure, the yeast adaptation to media, and competence with other yeast species present in the fermentation broth. The wild L. thermotolerans Lt97 strain could be used as a bioacidification tool for wines affected by climate change. Full article

Background and Objectives: Successful endodontic treatment requires thorough disinfection and removal of the smear layer to prevent reinfection. However, conventional irrigants like sodium hypochlorite (NaOCl) and ethylenediaminetetraacetic acid (EDTA) can compromise dentin integrity. This study assessed the efficacy of the Synergistic Microbicidal and Ablative Root canal Technique (SMART), which integrates AromaRoot, a biocompatible irrigation solution based on quaternary ammonium compounds, with 980 nm diode laser activation, to enhance bacterial reduction and smear layer removal. Materials and Methods: Sixty extracted single-rooted human teeth were inoculated with Enterococcus faecalis and divided into four treatment groups using NaOCl, AromaRoot, and 980 nm laser, either alone or in combination. Bacterial counts were measured as colony-forming units per milliliter (CFU/mL). For smear layer analysis, 56 extracted teeth were prepared and irrigated using EDTA, AromaRoot, and laser activation, followed by scanning electron microscopy to evaluate dentinal tubule exposure. Data were analyzed using Kruskal–Wallis and ANOVA. Results: The combination of AromaRoot, NaOCl, and laser activation achieved a 99.00% bacterial reduction (from 8082 to 60 CFU/mL, p < 0.001), outperforming NaOCl alone (98.34%, 131 CFU/mL). For smear layer removal, AromaRoot with laser achieved 78.5% open dentinal tubules in the apical third, significantly higher than EDTA alone (64.5%, p < 0.05), though EDTA remained superior in the coronal third (89.0% vs. 81.0%, p > 0.05). Conclusions: The SMART technique significantly improves both disinfection and smear layer removal in root canal therapy, particularly in the apical region. These findings suggest that AromaRoot, especially when laser-activated, may serve as a safe and effective alternative to conventional irrigants, warranting further clinical evaluation. Full article

Fengtang plum, a novel cultivar recently developed in China, has gained huge popularity due to its large fruit size, crisp sweetness, distinctive aroma, and notable resistance to brown rot caused by Monilinia spp. To investigate microbial community dynamics during fruit development, we analyzed samples from three phenological stages: fruit-setting (BSP1), veraison (BSP2), and maturity (BSP3). Our results demonstrated stage-specific microbial succession patterns: alpha diversity indices (observed species, ACE, PD_whole_tree) significantly increased at BSP2/BSP3 versus BSP1, accompanied by diverging Shannon index trends between bacteria (progressive enhancement) and fungi (stage-dependent reduction). Bacterial communities maintained Proteobacteria and Firmicutes dominance while accumulating low-abundance species (18.06–61.84%), whereas Ascomycota constituted the persistent fungal phylum with Trichoderma, reaching 95.91% dominance at BSP3. Community differentiation primarily arose from stage-specific bacteria Ralstonia, Brevundimonas, and Limnobacter, and dominant fungi Trichoderma and Cladosporium. Bacterial metabolic shifts were predicted to transition from basic energy production to complex organic/aromatic compound utilization, contrasting with fungal transitions from pathogen–saprophyte competition to saprophytic dominance. While the enrichment of Lactobacillus and Trichoderma during mid-to-late stages may suggest potential associations with aromatic compound production and fungal pathogen resistance, these hypotheses require validation through targeted metabolomics and pathogen challenge experiments. This study elucidates microbial community succession patterns during Fengtang plum development; notably, functional predictions were inferred from 16S/ITS sequencing data rather than direct metagenomic or metatranscriptomic analyses, thus limiting mechanistic interpretations, though future work integrating multi-omics approaches would strengthen functional insights. Full article

Cacao mucilage is a rich medium for microbial development due to the presence of various sugars, water, pectin, mineral salts, and yeasts of the Saccharomyces cerevisiae type. This study aims to provide added value to this commonly discarded residue, thereby contributing to the economic growth of the Rio Chila area in the Valencia Canton of Los Ríos Province. The methods applied for developing beer consist of malting, grinding, mashing, filtering, boiling, cooling, fermentation (during which cacao mucilage is added), and maturation, followed by physical–chemical analyses. The Fine aroma cacao mucilage presented values of 0.66% acidity, 7.63 °Brix, pH 4.43, absorbance 1.13, transmittance 23.67%, suspended solids 0.04 g: 2.66%, density 1.07 g/mL, turbidity 6.94 NTU, °GL 8.47% vol., foam quantity 1.70 cm, colorimetry L* 50.77, colorimetry a* 18.08, colorimetry b* 50.53, and bitterness degree 39.00. The analyses presented values within the normal parameters applied to beers at the national level (INEN standards). Escherichia coli, Salmonella, and total microorganisms showed no contamination in the microbiological analyses. In the sensory analyses, appearance, aroma, flavour, and mouthfeel were evaluated, with the best experiment being the combination of Fine aroma cacao with a concentration of 30% mucilage and added Cascade hops. This study took into account the concentrations of cacao mucilage (20% and 30%) from the varieties (Fine aroma and CCN-51), as well as the addition of the brewing hops Cascade and Northern Brewer. Regarding the physicochemical characteristics, adding this cacao derivative did not affect craft beer and conformed to the ranges of the NTE INEN 2262 standard. Thus, this research proposes an alternative use for cocoa mucilage, contributing to waste reduction and broadening its potential applications. Full article

The present study examined the effect of different cap management techniques, maceration length, and ethanol levels through chaptalization on the chemical and sensory composition of Syrah wines from the Edna Valley AVA in California. Punch down wines had significantly higher anthocyanins, tannins, and total polymeric pigments compared to all other treatments. In terms of volatile chemistry, the submerged cap wines tended to have a higher concentration of esters and terpenes compared to the other treatments. Additionally, ethanol levels were more impactful on the chemical composition of the wines. As expected, chaptalized wines had significantly higher ethanol and glucose + fructose levels but also tended to have higher concentrations of esters and terpenes. Sensory evaluation was done through a modification of the Pivot© Profile method using an expert panel of winemakers (n = 15). The results suggested that cap management and the maceration length were more impactful on the sensory profile than the ethanol level whereby each cap management and maceration length treatment had a distinctive profile. As such, the punch down, chaptalized wines showed higher purple hue and color saturation attributes, blueberry orthonasal aromas as well as jammy and black fruit retronasal aromas. Submerged cap wines were associated with significantly meatier orthonasal aromas and reductive retronasal aromas. Extended maceration wines were characterized by more jammy orthonasal aromas and dried fruit retronasal aromas. However, within the extended maceration wines, the effect of chaptalization was apparent whereby the chaptalized wines showed more acetaldehyde aromas while the non-chaptalized wines were characterized by more herbal aromas. Full article

Winemakers are increasingly adopting partial or total dealcoholisation of wines and alcoholic beverages in response to market trends and the impact of climate change on wine alcohol content. In this study, the patented very low-temperature vacuum wine distillation technology known as GoLo was used to dealcoholise various types of red, white, and rosé wines from different Spanish designations of origin (DOs) in order to examine changes in oenological parameters as pH, sulphites, total acidity, volatile acidity, and sugars and the perceptible differences among a set of wines through sensory analysis and the chemical analysis related, such as turbidity, total phenolic content, and a profile of volatile compounds. The results indicate that there is an increase in the overall polyphenol content in the range of 8 to 12%, turbidity increased in the range of 13 to 70%, and sulphites decreasing in the range of 20 to 40%. The aroma profile also reveals that the most volatile and less soluble compounds—such as esters (reduction between 60% and 96%), terpenes (reduction between 45% and 80%), and aldehydes (reduction between 86% and 95%)—are lost in varying percentages during the dealcoholisation process, depending on the type of wine. Meanwhile, other more soluble compounds like phenols and acids undergo transformations during GoLo’s dealcoholisation process, leading to an increase in their concentrations up to more than 90% in the case of phenols in white wines or 35% for acids in red wines. Full article