Search Results (70)

The quality of different coffee varieties varies, and the corresponding bioactive value of coffee processing byproducts is often overlooked. For that, we employed HPLC, GC-MS, and electronic sensory analyses to evaluate the key bioactive components, antioxidant potential, and flavor traits of green coffee bean and coffee processing byproducts of seven coffee varieties. The results showed that green coffee beans (Oe+Ie) and exocarp (Ep) possessed strong antioxidant activity and high total phenolic content (TPC), caffeine and trigonelline content. Among the varieties, DR390 contained higher levels of total phenols, caffeine, and trigonelline, whereas DR402 was rich in caffeine and chlorogenic acid. In addition, RY3 exhibited higher TPC, total flavonoid content (TFC), caffeine, and chlorogenic acid. The parchment (Pc) layer was rich in soluble sugars (1.83–5.43%), while the silverskin (Sk) contained relatively high levels of chlorogenic acid (3.58–4.69 mg/g). Flavor analysis identified eleven classes of volatile compounds in green coffee bean (Oe+Ie) and byproducts (Ep, Pc, Sk), with esters, ketones, alcohols, and aldehydes being the most prevalent. Seven key aroma compounds, including methyl salicylate, phenethyl alcohol, nonanal, and benzaldehyde, were identified across the various structural tissues of coffee fruit. Distinct flavor profiles were observed among the coffee fruit parts: green coffee bean (Oe+Ie) was nutty; the Ep showed fruity and cocoa-like aromas; the Pc and Sk exhibited papery and nutty aromas, respectively. Varieties DR397, DR402, and RY3 exhibited pronounced aroma profiles. Comprehensive analysis showed that DR402 and RY3 had higher overall scores for bioactive and flavor components than other varieties in their groups. In summary, green coffee bean (Oe+Ie) exhibited strong antioxidant activity and high levels of bioactive compounds. Coffee byproducts, such as the Ep, hold potential for extracting natural antioxidants and bioactive compounds to develop specialty products or for other high-value utilization. Full article

Saline–alkaline stress is a critical environmental issue that limits plant growth and crop production. With the expansion of salinized land, investigating the response mechanisms of plants to salt–alkali stress is crucial. Integrated ionomic and metabolomic analyses were employed to investigate the response mechanisms of Kochia scoparia in our studies. Compared with the halophyte Suaeda salsa, K. scoparia exhibits distinct ionic and metabolic strategies for coping with saline–alkaline stress. Ca, Mg, and B were significantly accumulated in K. scoparia to alleviate ion toxicity and oxidative damage and to maintain cellular stability at the ionic element level. Sugars, alcohols, esters, and phenolic compounds were found to play key roles in resisting saline–alkaline stress at the metabolic level. Among these, sugars, alcohols, and esters were mainly involved in mitigating salt stress. Targeted metabolomic analysis indicated that certain phenolic compounds—namely C6C1-compounds (p-hydroxybenzoic, gallic, vanillic, salicylic, and syringic acids), C6C3 (caffeic acid, p-coumaric, p-hydroxycinnamic, cinnamic, and ferulic acids), and C6C3C6 (naringenin, quercetin, genistein, petunidin, and luteolin)—were significantly accumulated in K. scoparia. These compounds help mitigate saline–alkaline stress by enhancing reactive oxygen species (ROS) scavenging, modulating signaling pathways, reprogramming the osmoprotectant metabolism, and remodeling cell wall defense. This study elucidates the advantages and mechanistic of K. scoparia’s tolerance to saline–alkaline stress, providing a theoretical foundation for the repair and utilization of saline–alkaline soils. Full article

Incrocio Bruni 54 is a little-known white grape variety developed in the Marche region (Italy) from a cross between Verdicchio and Sauvignon Blanc to combine aromatic freshness with structure. In light of the growing interest in minor and autochthonous cultivars, this study provides the first comprehensive chemical characterization of the aroma profile of Incrocio Bruni 54 wines. Seventeen commercial wines were analyzed for varietal compounds, such as terpenes, norisoprenoids, volatile thiols, methyl salicylate and its glycosides, and fermentative compounds, including esters, alcohols, acids, phenols, aldehydes, and ketones, using GC-MS/MS and LC-MS/MS. Odor activity value (OAV) calculations revealed an aroma profile dominated by ethyl esters, such as ethyl caproate and isopentyl acetate, β-damascenone, 4-vinylguaiacol, TDN, and the volatile thiols 3MH and 4MMP, imparting fruity, floral, spicy, and tropical notes. Comparison with datasets of 246 Italian monovarietal white wines and related sub-datasets composed of Verdicchio and Lugana showed significantly higher concentrations of 3MH and free methyl salicylate in Incrocio Bruni 54, but markedly lower levels of glycosylated methyl salicylate forms, suggesting a greater expression of this odorant in young wines balanced by a lower potential over aging. These findings highlight the distinctive aromatic fingerprint of Incrocio Bruni 54, combining parental traits with unique sensory potential, and support its knowledge and valorization in wine production. Full article

Volatile organic compounds (VOCs) are critical indicators of the metabolic status of whole-plant maize silage (WPMS). However, the impact of inoculating various strains of fermentation agents on VOC changes has not been systematically explored. This study aimed to determine how inoculation with Lactiplantibacillus plantarum and Lentilactobacillus buchneri modulates the VOC profile and odor of WPMS after 90 days. VOCs were extracted by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry (HS-SPME-GC-MS). Key VOCs were screened using the variable importance in projection (VIP) and substantiated by relative odor activity values (rOAV) and odor descriptions. A total of 82 compounds were identified, including 22 esters, 19 alcohols, 3 acids, 9 aldehydes, 2 ethers, 6 hydrocarbons, 4 ketones, 10 phenols, and 8 terpenoids. L. plantarum enhanced green/fruity odors while strain L. buchneri significantly reduced undesirable phenolic and aldehydic compounds. Six key VOCs influencing the odor of WPMS were selected: 4-ethyl-2-methoxyphenol and benzaldehyde, which contribute smoky, bacon, and bitter almond aromas, and (E)-3-hexen-1-ol, benzyl alcohol, (E, E)-2,4-heptadienal and methyl salicylate, which impart green, fruity, and nutty aromas. These findings highlight the effects and contributions of various strain additives on VOCs in WPMS, providing new theoretical insights for regulating the flavor profile of WPMS. Full article

Yuanjiang Miscanthus lutarioriparius, which is rich in various bioactive components, exhibits significant potential in the development of functional foods. However, research on its application in dairy products remains relatively limited. This study fermented yogurt using different concentrations of Yuanjiang Miscanthus lutarioriparius water extract (0%, 0.1%, 0.2%, and 0.4%) as a functional additive, investigating its effects on the rheological properties, oxidative capacity, sensory quality, and volatile components of yogurt during storage. The results showed that during storage, the rheological properties (such as moisture content, apparent viscosity, storage modulus, etc.), the viable counts of Streptococcus thermophilus and Lactobacillus bulgaricus, and the DPPH/ABTS/FRAP radical scavenging rates of asparagus yogurt were significantly superior to those of the control group (p < 0.05), indicating that the lactic yogurt exhibited better texture, stability, and overall sensory acceptance. The 0.2% addition group exhibited the best inhibitory effect on lactic acid bacteria after acidification and the most stable acidity changes. The 0.4% addition group achieved an ABTS radical scavenging rate of 58.4% on the 7th day of storage, significantly higher than other groups (p < 0.05). The asparagus yogurt contained 64 volatile flavor compounds (20.31% alcohols and 21.88% ketones), which was higher than the control group (45 compounds), and introduced new aldehydes (tridecanal) and esters (methyl salicylate, ethyl palmitate), imparting a mild sourness and spicy flavor. Sensory evaluation results indicated that the 0.2% addition group scored the highest in texture, flavor, and taste, aligning with its rheological properties and color. This provides a theoretical basis for the development of highly stable and active functional asparagus yogurt. Full article

This study aimed to develop an optimized film-forming gel for topical anti-acne applications by evaluating the antibacterial efficacy of propolis, honey, and royal jelly, individually and in combination with low-dose salicylic acid. The antibacterial activities were assessed against Staphylococcus aureus, Staphylococcus epidermidis, and Cutibacterium acnes using the inhibition zone assay. Film-forming gels were developed by evaluating the effects of type and concentration of polymers and plasticizers. Each formulation was evaluated for visual appearance, pH, viscosity, and drying time, along with the appearance of the corresponding film. The findings noted that propolis (1% w/w) exhibited the strongest antibacterial activity among individual bee products, producing an inhibition zone of 20.0 ± 1.0 mm against S. aureus. The combination of bee products with low-dose salicylic acid (0.1% w/w) markedly enhanced antibacterial efficacy, particularly against C. acnes (inhibition zone 40.8 ± 0.8 mm). Incorporation of this combination into the optimized film-forming gel, containing polyvinyl alcohol, Carbomer^® 940, polyethylene glycol 400, glycerin, and water, produced a formulation with balanced pH, suitable viscosity, 31 min drying time, and complete inhibition of S. aureus and S. epidermidis. Therefore, bee product-based film-forming gels, combined with low-dose salicylic acid, exhibited favorable physicochemical properties and showed promise as complementary anti-acne therapies. Full article

The main objective of the study was to choose the best salicylic acid-based monomers through in silico research to improve the antibacterial effects of dental prostheses, refine the synthesis process of such monomers, and examine their antibacterial and antifungal properties in vitro, forecast the long-term stability in an oral biological environment using molecular docking software and synthesizing new copolymers. Based on their strong antibacterial activity and low toxicity compared to other derivatives, the allyl ester of salicylic acid (AESA) and the allyl ester of acetylsalicylic acid (AEASA) were chosen as the study objects. Salicylic and acetylsalicylic acids were esterified with allyl alcohol and allyl bromide in a variety of solvents and temperatures to synthesize AESA and AEASA. The optimal conditions were identified with a yield of 78%. IR spectroscopy was used to confirm the chemical structure of synthesized molecules. In the presence of peroxybenzoyl, the regularities of the polymerization process between the obtained monomer and oligoethylene macromonomer (PEMM) were examined. To obtain new antibacterial oligomers containing a salicylic group and to study their physico-chemical properties, a technology for obtaining the copolymers of AESA with PEMM was developed, and their physical, mechanical, and antimicrobial properties were studied. Full article

Sulfur fumigation (SF), acid dipping (HCl treatment, HAT), and their combination (SF+HAT) are common methods for long-term preservation and color protection of litchi. However, their effects on the metabolic profile of the litchi pericarp have not been investigated. SF resulted in a yellowish-green pericarp by up-regulating lightness (L*), b*, C*, and h° but down-regulating total anthocyanin content (TAC) and a*, while HAT resulted in a reddish coloration by up-regulating a*, b*, and C* but down-regulating L*, h°, and TAC. SF+HAT recovered reddish color with similar L*, C* to SF but a*, b*, h°, and TAC between SF and HAT. Differential accumulated metabolites (DAMs) detected in HAT (vs. control) were more than those in SF (vs. control), but similar to those in SF+HAT (vs. control). SF specifically down-regulated the content of cyanidin-3-O-rutinoside, sinapinaldehyde, salicylic acid, and tyrosol, but up-regulated 6 flavonoids (luteolin, kaempferol-3-O-(6″-malonyl)galactoside, hesperetin-7-O-glucoside, etc.). Five pathways (biosynthesis of phenylpropanoids, flavonoid biosynthesis, biosynthesis of secondary metabolites, glutathione metabolism, and cysteine and methionine metabolism) were commonly enriched among the three treatments, which significantly up-regulated sulfur-containing metabolites (mainly glutathione, methionine, and homocystine) and down-regulated substrates for browning (mainly procyanidin B2, C1, and coniferyl alcohol). These results provide metabolic evidence for the effect of three treatments on coloration and storability of litchi. Full article

Wild ales represent a diverse category of spontaneously fermented beers, influenced by complex microbial populations and variable ingredients. This study employed an integrated metabolomic profiling approach combining proton nuclear magnetic resonance (¹H NMR) spectroscopy, liquid chromatography–mass spectrometry (LC-MS), and spectrophotometric assays (DPPH and FRAP) to characterize the molecular composition and antioxidant potential of 22 wild ales from six countries. A total of 53 compounds were identified and quantified using NMR, while 62 compounds were identified by using LC-MS. The compounds in question included organic acids, amino acids, sugars, alcohols, bitter acids, phenolic compounds, and others. Ingredient-based clustering revealed that the addition of dark fruits resulted in a significant increase in the polyphenolic content and antioxidant activity. Concurrently, herb-infused and light-fruit beers exhibited divergent phytochemical profiles. Prolonged aging (>18 months) has been demonstrated to be associated with increased levels of certain amino acids, fermentation-derived aldehydes, and phenolic degradation products. However, the influence of maturation duration on the antioxidant capacity was found to be less significant than that of the type of fruit. Country-specific metabolite trends were revealed, indicating the influence of regional brewing practices on beer composition. Correlation analysis was employed to identify the major contributors to antioxidant activity, with salicylic, dihydroxybenzoic, and 4-hydroxybenzoic acids being identified as the most significant. These findings underscore the biochemical intricacy of wild ales and exemplify metabolomics’ capacity to correlate compositional variation with functionality and authenticity in spontaneously fermented beverages. Full article

The sensory quality of black tea is intrinsically linked to cultivar genetics, yet comprehensive characterization of flavor compounds in emerging northern Guangdong black tea (NGBT) remains limited. This study employed high-performance liquid chromatography-ultraviolet (HPLC-UV) and headspace solid-phase microextraction coupled with GC-MS (HS-SPME-GC-MS) to analyze non-volatile and volatile compounds in five NGBT cultivars—Jinshahong (JSH), Danxia No.1 (DXY), Danxia No.2 (DXE), Yingde Black Tea (QTZ), and Yinghong No.9 (YHJ)—alongside sensory evaluation. Orthogonal partial least squares-discriminant analysis (OPLS-DA) identified key non-volatile discriminants (VIP > 1) ranked by contribution: total catechins > simple catechins > CG > EGCG > ester catechins > EGC. HS-SPME-GC-MS detected 97 volatiles, with eight aroma-active compounds exhibiting OAV > 1 and VIP > 1: Geraniol > Methyl salicylate > Linalool > β-Myrcene > Benzyl alcohol > (Z)-Linalool Oxide > Phenethyl alcohol > (Z)-Jasmone. These compounds drive cultivar-specific aromas in NGBTs. Findings establish a theoretical framework for evaluating cultivar-driven flavor quality and provide novel insights for targeted breeding and processing optimization of NGBTs. Full article

Filipendula vulgaris Moench (syn. F. hexapetala Gilib., dropwort, Rosaceae) is widely used in folk medicine as an antitumour agent, but there is a lack of scientific knowledge about it. This research aimed to study the phytochemical composition and cytotoxic and antitumour activity of aqueous and aqueous–alcoholic extracts from rhizomes with roots of F. vulgaris to investigate their effect on the development of experimental Ehrlich ascites carcinoma in mice, and their effect on the animals’ lifespan. A total of 10 phenolics and 14 amino acids were determined by HPLC in the extracts. The dominant phenolic compounds were procyanidins B1, B2, and C1, as well as metabolites of the tannins (+)-catechin and epicatechin gallate. For the first time, 27 volatile substances were identified and semiquantified using GC-MS. The principal volatile components were palmitic acid (41.0%), methyl salicylate (24.2%), and benzyl salicylate (17.5%). The aqueous–alcoholic extract was significantly more effective than the aqueous one. The treatment of mice with Ehrlich carcinoma using the F. vulgaris aqueous–alcoholic extract normalised the studied indicators. The growth inhibition coefficient of Ehrlich ascites carcinoma was 62.3% and 65.8% on the 7th and 14th days, respectively. This was manifested in the inhibition of tumour growth based on a decrease in the content of ascites fluid in the abdominal cavity; a more intense manifestation of cytotoxic action on cancer cells; improvements in haematopoiesis, the antioxidant defence system, and the content of the studied bioelements in the blood serum; and an increase in the lifespan of experimental animals by around two times. The study results allow us to consider F. vulgaris rhizomes with roots as a promising anticancer agent for the design of pharmaceutical preparations and further study their effects on the human body. Full article

Flower-scented teas become increasingly popular to new generations, due to their infused floral essences of diverse volatile compounds and additional health functions. Flower-scented teas have significantly broadened the spectrum of aroma perception, intensity, and longevity. Here, Chimonanthus praecox flowers were used to scent tea dhools to create different Chimonanthus teas with strong and characteristic aromas. The dynamic absorption of aromas by three tea dhools, and aroma compatibility in three flower-scented teas, and the aroma retention in Chimonanthus teas during storage were investigated. At least twelve aroma compounds were selectively absorbed by three tea dhools, with seven compounds, pulegone, 3-phenylpropanol, (E)-cinnamaldehyde, cinnamyl alcohol, γ-phenylpropyl acetate, (E)-isoeugenol, and (E)-cinnamyl acetate, commonly absorbed to three Chimonanthus teas. The different absorption preferences to floral volatiles and absorption capacity of three tea dhools could be related to their surface structures and trichome conditions. Linalool, phenylmethyl acetate, and methyl salicylate as significant volatile components were substantially enhanced for both Chimonanthus flowers and tea dhools, thereby augmenting the floral bouquet of Chimonanthus tea. After 56 days of storage, alcohol volatiles emerged as the predominant volatile types, although esters are the major contributors to the aroma of freshly prepared Chimonanthus teas. Full article

Deodorants and antiperspirants available on the market are designed to reduce the discomfort associated with sweating. This study examined the types of active substances contained in deodorants and antiperspirants from international cosmetic brands available in Poland (part of the EU market) and the frequency of their use. Product compositions were analysed based on INCI (International Nomenclature of Cosmetic Ingredients) product labels. The investigation included the following 170 cosmetic products: 50 spray deodorants (from 50 different brands); 50 roll-on deodorants (from 50 brands); 20 stick deodorants (from 20 brands); 40 roll-on antiperspirants (from 40 brands); and 10 stick antiperspirants (from 10 brands). The most popular active components were Triethyl Citrate (51/120 formulations; 42.5%), followed by Alcohol (25.8%), Ethylhexylglycerin (25.0%), Caprylyl Glycol (12.5%), and Potassium Alum (10.0%). Antiperspirant products were dominated by aluminium-based compounds, with the most frequently used being the following aluminium-based salts: Aluminium Chlorohydrate (67.5%), Aluminium Sesquichlorohydrate (25.0%), and Aluminium Chloride (12.5%). In contrast, aluminium–zirconium complexes, such as Aluminum Zirconium Tri-, Penta-, and Octachlorohydrex Gly, were rarely used by cosmetic manufacturers. Additionally, composition complexity, i.e., the number of deodorizing and anti-sweating ingredients per single formulation, was examined for roll-on deodorants, stick deodorants, and roll-on antiperspirants. All tested antiperspirants and most deodorants contained fragrance-imparting ingredients; the most popular were Parfum/Fragrance, Limonene, Linalool, Citronellol, Citral, Benzyl Salicylate, Hexyl Cinnamal, and Geraniol. Full article

Polypyrrole (PPy) is cationic in its conducting form, requiring a charge-balancing counterion, or dopant. The release of bioactive dopants, driven by the reduction of PPy films, offers a route to controlled drug delivery. Thiol-terminated long chain poly (ethylene glycol) (PEG) reacts with a dodecylbenzene sulfonate (DBSA)-doped PPy, forming a dense overlayer and partially liberating DBSA via the chemical reduction of the film. The resulting PEG brush acts as a barrier to dopant diffusion from the film, but proteins have been shown to disrupt this layer, releasing the DBSA. The mechanism by which this disruption occurs has not been thoroughly investigated. In this study, dopant release from PEG-PPy composites was examined via systematic exposure to a variety of chemical stimuli, including macromolecules such as poly (ethylene imine), polyethylene glycol, and poloxamers, as well as small-molecular-weight alcohols, carboxylic acids, and amines. Dopant release was quantified by quartz crystal microbalance. Poly (ethylene imine) efficiently released DBSA, while anionic and uncharged macromolecules did not. All classes of small molecules triggered dopant release, with longer homologues magnifying the response. The mechanisms of dopant removal are dependent on the functional groups of the stimulating agent and include ion exchange and nucleophilic reduction of the polycationic backbone. Tosylate, salicylate, and penicillin dopants showed release behaviors similar to DBSA, demonstrating the generality of the PEG barrier. Full article

To investigate the effect of mountain-basin system on wine quality, four different regions were selected according to altitude and latitude. This work analyzed the differences in physicochemical properties, organic acids, monomeric phenols, antioxidant activity and volatile compounds of Cabernet Sauvignon wine between four regions. Comparative analysis revealed that there were significant differences in alcohol content and pH, respectively. Malic acid in organic acids was the main acid to distinguish the four regions. Correlation analysis showed that there was a significant correlation between physicochemical properties and climatic conditions in the four regions. There were significant differences in most of the monomeric phenols, and the antioxidant capacity was also significantly different. A total of 60 volatile compounds were detected, including 11 key volatile compounds, and there were significant differences in the composition of wines in the four regions. Methyl salicylate, ethyl caprate and ethyl hexanoate were the characteristic aromas in mountain front (MF) and intermontane basin (IB) regions, decanal was the characteristic aroma in sloping field (SF) region, and ethyl butyrate was the characteristic aroma in near desert (ND) region. This study further clarified the influence of climate and terrain on wine quality, and provided a better theoretical basis for the fine management of small producing areas. Full article