Search Results (160)

Laurus nobilis L. is a widely cultivated plant, used for ornamental purposes, as a high-value spice crop, and in the flavor and fragrance industry. In natural medicine, it is well-known for its many beneficial properties (due to a broad spectrum of biologically active compounds) and used for the treatment of different disorders. In this study, natural deep eutectic solvents (NaDESs), coupled with microwave activation, were studied and applied for a green extraction of L. nobilis leaves. The main objective was to obtain a sustainable and multifunctional cosmetic and pharmaceutical ingredient (the NaDES-based extract itself), exploiting both the intrinsic cosmetic functionalities of NaDES components and the biological properties of laurel bioactive compounds. The most promising candidate was obtained from a eutectic system containing betaine, glycerol, and lactic acid. The evaluation of this NaDES-based complex reveals a considerable number of phenolic compounds (around 11.57 mg of gallic acid equivalents for a gram of fresh leaves) and a notable antioxidant activity (80.1% with respect to Trolox), with values quite constant over a period of six months. The complex exhibits effective antimicrobial activity against different Gram-positive (S. aureus and S. epidermidis) and Gram-negative (E. coli and P. aeruginosa) bacterial strains, with concentrations ranging from 3.8 to 7.5 mg/mL. Furthermore, the extract presents a pleasant fragrance, attributable to the selective extraction of different volatile aromatic compounds, as confirmed by GC-MS analysis. Full article

This paper analyzes the possibility of using averaged models to analyze the distribution of power losses in the components of a DC-DC converter including a power module. An electrothermal averaged model of a buck converter including the IGBT module was formulated. This model takes into consideration conduction and switching losses in the mentioned components, the self-heating phenomenon in each component, and mutual thermal coupling between their sub-components. It is designed for SPICE software (version PSPICE A/D 17.4). Its correctness was verified experimentally, and the results obtained were compared with the results of analyses performed with the use of PLECS software and the IGBT module model proposed by the manufacturer. The proposed model’s results show very good accuracy. Through the use of the proposed model, the dependences of the components of power losses and the case temperature of the IGBT module and the inductor on parameters describing the control signal and load of this converter were determined. The distribution of power losses in the converter components was analyzed for selected operating conditions of the buck converter. On the basis of the results obtained, some recommendations were formulated for designers of such DC-DC converters. Full article

With the increasing popularity of traditional Chinese sausages both domestically and internationally, the flavor characteristics of sausages have become an important topic in food science research. However, comparative studies on the flavor differences between different types of traditional Chinese sausages are still limited. This study aimed to systematically compare the flavor profiles of three representative types of traditional Chinese sausages (Cantonese, Five-Spice, and Mala sausages), with 20 samples randomly selected from one batch of 100 sausages per type produced in December 2024, using a combination of headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), amino acid analysis, electronic sensory analysis, and sensory evaluation techniques. Sensory evaluation revealed that Mala sausage exhibited a strong and numbing flavor. Cantonese sausage was characterized by sweet and alcoholic notes, while Five-Spice sausage displayed a more subtle and gentle flavor profile. A total of 39 volatile compounds were identified, with 2-methyl-1-butanol, 2-butanone, and butanal being the most abundant across all samples. Orthogonal partial least squares discriminant analysis (OPLS-DA) further pinpointed (+)-limonene, (Z)-ocimene, α-terpinene, β-myrcene, β-pinene, γ-terpinene, 2-pentanol, 2-octanone, and 1-hexanal as the key differential compounds responsible for the distinct flavor characteristics of each sausage type. Additionally, the free amino acid content in Mala sausage was significantly higher than that in the others, with glutamic acid and proline playing pivotal roles in shaping the taste profiles. These findings provide valuable theoretical and technical insights for the identification and control of flavor in sausage production, offering a scientific basis for guiding consumer preferences in sausages’ selection. Full article

Accurate classification of poultry behavior is critical for assessing welfare and health, yet most existing methods predict behavior categories without providing explanations for the image content. This study introduces the PBC-Transformer model, a novel model that integrates image captioning techniques to enhance poultry behavior classification, mimicking expert assessment processes. The model employs a multi-head concentrated attention mechanism, Head Spatial Position Coding (HSPC), to enhance spatial information; a learnable sparse mechanism (LSM) and RNorm function to reduce noise and strengthen feature correlation; and a depth-wise separable convolutional network for improved local feature extraction. Furthermore, a multi-level attention differentiator dynamically selects image regions for precise behavior descriptions. To balance caption generation with classification, we introduce the ICL-Loss function, which adaptively adjusts loss weights. Extensive experiments on the PBC-CapLabels dataset demonstrate that PBC-Transformer outperforms 13 commonly used classification models, improving accuracy by 15% and achieving the highest scores across image captioning metrics: Bleu4 (0.498), RougeL (0.794), Meteor (0.393), and Spice (0.613). Full article

Spices are a part of modern and ancient cultures due to their recognized culinary and medicinal properties. Pepper is commonly used in many recipes; however, in the field of gastronomy, the term “pepper” usually refers to a group that includes several different spices, such as black pepper (Piper nigrum L.), cubeb pepper (Piper cubeba L.f.), long pepper (Piper longum L.), pink pepper (Schinus terebinthifolius Raddi), allspice (Pimenta dioica L. Merrill), and Japanese pepper (Zanthoxylum piperitum DC.). Despite the extensive study of the chemical characterization and medicinal and culinary properties of “pepper”, sensory analysis (color, aroma profile, odor profile, and chemesthesis) of these spices have not been completed. Therefore, the aim of this review was to identify the strengths, weaknesses, opportunities, and threats within the spice supply chain considering these six “peppers” to analyze their positive and negative aspects. Finally, we selected the most representative molecules and properties of spices referred to as “pepper” to expand the research focus and highlight their key aspects related to health and sensory science for future applications. In this sense, this review provides a new strategic guideline that will help us understand and assess the key internal and external factors of pepper, allowing them to be applied in different sectors with different approaches. Full article

Culinary herbs and spices are valued worldwide for their flavor, aroma, and medicinal benefits. They encompass diverse bioactive metabolites, such as polyphenols and terpenoids, which contribute to plant defense and offer anticarcinogenic, anti-inflammatory, antioxidant, and cognitive-enhancing effects. This study aimed to establish the volatile fingerprint of culinary herbs (lemon verbena, chives, basil, sage, coriander, and parsley) and spices (curcuma, nutmeg, cumin, black pepper, Jamaica pepper, and juniper berry) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). The predominant volatile organic metabolites (VOMs) identified were subjected to in silico molecular docking simulations of anti-Alzheimer’s (e.g., acetylcholinesterase (AChE), butyrylcholinesterase (BChE)), antioxidants (e.g., monoamine oxidase B (MAO-B), inducible nitric oxide synthase (iNOS)), and anti-inflammatory receptors (e.g., 5-lipoxygenase (5-LOX), cyclooxygenase-2 (COX-2)). The culinary herb and spice extracts were also subjected to in vitro assays to evaluate their potential as antioxidant (DPPH, ABTS, and ORAC) and anti-inflammatory (% protein denaturation) agents. A total of 121 VOMs were identified in the culinary herbs and spices, with the predominant chemical families being monoterpenoids (48.3%), sesquiterpenoids (14.0%), esters (11.9%), and carbonyl compounds (8.8%). In silico molecular docking simulations revealed that cuminaldehyde, β-caryophyllene, γ-curcumene, germacrene D, and τ-cadinol exhibited the strongest inhibitory activities against the selected receptors. Among the extracts, Jamaica pepper showed the highest antioxidant and anti-inflammatory activities, while lemon verbena exhibited the lowest ones. These findings highlight the promising potential of the studied culinary herbs and spices in the modulation of inflammatory processes related to Alzheimer’s disease. However, further investigations, particularly clinical studies, are recommended to validate these results and explore their therapeutic applications. Full article

This article examines the key factors influencing the aromatic profile of mead, which is increasingly popular in artisanal markets worldwide. Based on a bibliometric review of 44 scientific studies, the analysis highlights the significant role of honey type in shaping mead’s sensory characteristics. Acacia honey contributes subtle floral notes, while eucalyptus honey brings bolder, resinous aromas. The bibliometric analysis also emphasizes fermentation conditions, such as temperature and yeast selection, as crucial factors. Lower fermentation temperatures help preserve volatile compounds, enhancing fruity and floral aromas, while higher temperatures lead to increased concentrations of undesirable higher alcohols. Additionally, aging mead in oak barrels for 6 to 12 months adds complexity by introducing vanilla, coconut, and spice notes from the wood’s phenolic compounds. The maturation process, including its duration and storage conditions, also enables the flavors to blend and develop over time. Moreover, the addition of herbs and fruits during fermentation or maturation has been proven to introduce new layers of aroma and flavor, with ingredients like citrus, berries, and aromatic herbs enhancing the final product with fresh, lively notes. The potential of non-Saccharomyces yeasts is also explored as an alternative for enriching aromatic profiles, with the capacity to introduce unique sensory characteristics, including diverse flavor profiles and regional or terroir-based variations. Finally, the bibliometric review reinforces the importance of selecting appropriate ingredients and controlling fermentation processes to improve mead quality. It also suggests exploring microbiomes, exotic honey varieties, and the use of herbs and fruits for even more distinct aromatic profiles. Full article

Background: Synthetic cathinones and cannabinoids have emerged as significant public health concerns, particularly in pediatric populations. Marketed under deceptive names such as “bath salts” and “K2/Spice”, these substances pose unique challenges due to their accessibility, potency, and unpredictable effects. This narrative review synthesizes evidence on the toxicological effects of synthetic cathinones and cannabinoids in pediatric patients, emphasizing clinical presentations, management challenges, and public health implications. Methods: A structured narrative review was conducted using PubMed and Scopus databases to identify peer-reviewed studies published between January 2010 and September 2024. The selected articles focus on neuropsychiatric, systemic, and management outcomes associated with these substances in individuals aged 0–18 years. Results: Five studies demonstrate that synthetic cathinones frequently cause seizures, sympathomimetic toxidrome (tachycardia, hypertension), and neuropsychiatric effects like paranoia and catatonia. Seven studies show synthetic cannabinoids induce psychosis, respiratory depression requiring ventilation in 12% of cases, and cardiovascular complications like myocardial ischemia. One study highlighted severe outcomes in pediatric accidental exposures, emphasizing the unpredictable and life-threatening effects of these substances, often exacerbated by co-ingestion with alcohol or THC. Conclusions: Pediatric exposure to synthetic cathinones and cannabinoids results in severe and unpredictable toxicological effects, necessitating tailored clinical management strategies and enhanced diagnostic capabilities. Public health measures, including stringent regulatory controls, targeted education initiatives, and robust surveillance systems, are critical to mitigating these risks. A multidisciplinary approach is essential to safeguard vulnerable pediatric populations from the escalating dangers posed by synthetic drugs, and future research must address the long-term impacts and mechanisms of toxicity. Full article

Background: Zanthoxylum piperitum (L.) DC., commonly known as Japanese pepper, is a deciduous shrub native to East Asia. Its berries are widely used as a spice, known for imparting a distinctive, tingly numbing sensation. Biologically, Z. piperitum has antimicrobial, antioxidant, and anti-inflammatory properties, and it is studied for its potential benefits in pain relief and digestive health. This study proposed a novel biotechnological Z. piperitum phytocomplex (ZPP) obtained by plant cell culture for skin health, specifically targeting collagen synthesis, extracellular matrix stability, and resilience against cellular stress. Given the bioactivity of Z. piperitum, we aimed to analyze its efficacy as a sustainable alternative for skin-supportive applications in cosmetics and supplements. Methods: ZPP was produced through stable plant cell cultures, yielding a lignan-rich (3.02% w/w) phytocomplex. Human fibroblasts (HFFs) were treated with varying ZPP concentrations to assess cellular viability, collagen metabolism, and ECM-related enzyme activities, both under normal and cell stress conditions. The in vivo assessment was performed by measuring biophysical skin parameters such as hydration, elasticity, and roughness in female volunteers for a period of six weeks. Results: In vitro, ZPP exhibited non-cytotoxicity at all concentrations tested. Under hyperosmotic stress, ZPP reduced cellular damage, suggesting enhanced resilience. ZPP upregulated lysyl oxidase (LOX) protein levels, critical for collagen cross-linking and ECM stability, with protective effects observed under oxidative/inflammatory conditions. Additionally, ZPP selectively inhibited collagenase, attenuating collagen breakdown, though antioxidant activity was modest. In vivo evaluation highlighted improved skin hydration, elasticity, and roughness. Conclusions: ZPP shows promise as a biotechnological agent for skin health, particularly in supporting collagen integrity, ECM stabilization, and cellular resilience under stress. While further studies are needed to explore its full efficacy, especially for aging and environmentally stressed skin, these findings highlight ZPP’s potential as a new ingredient for cosmetic formulations aimed at skin care and the treatment of alterations caused by aging or environmental conditions. Full article

Candida forms a gel-like biofilm in the Foley’s catheter (FC) causing tenacious biofouling and severe urinary tract infections (UTIs). For the first time, a spice extract-based antifungal lock therapy (ALT) has been developed to inhibit the Candida albicans gel matrix in FC. Aqueous extracts of garlic, clove, and Indian gooseberry were used as ALT lock solutions and tested against biofilm-forming multidrug-resistant clinical isolates of C. albicans. Reduction in the gel matrices formation in the catheter was confirmed by Point inoculation, MTT assay, CFU, and SEM analysis at 12 and 24 h of incubation. Garlic was effective in controlling both C. albicans M207 and C. albicans S470; however, clove and gooseberry effectively controlled the latter. As evidenced by CFU assay, there were 82.85% and 99.68% reductions in the growth of C. albicans M207 and S470, respectively, at 24 h of incubation. SEM revealed a switch from the biofilm to the yeast mode and a drastic reduction in cell numbers, with mostly clumped or lysed cells. The study will provide an impetus to the development of novel spice extract-based ALT, reducing the selection pressure on the pathogen and lowering antimicrobial resistance. Further research in this area has the potential to leverage clinical applications. Full article

Rosemary (Salvia rosmarinus Spenn. syn. Rosmarinus officinalis L.) is a Mediterranean aromatic species used both as an official herb and as a spice. Different cultivars may exhibit diverse phytochemical compositions, making a comprehensive chemical characterization pivotal for a targeted selection of valuable cultivars. This study aimed to characterize and compare the phenolic and terpene composition and content of leaf extracts of six Mediterranean rosemary cultivars: ‘Alba’, ‘Arp’ ‘Ginger’, ‘Gorizia’, ‘Tuscan Blue’, and ‘Roseus’. HPLC-DAD analysis revealed a similar phenolic composition in all the cultivars, but quantitative differences were observed. The main compounds were carnosic acid derivatives, flavonoids (e.g., luteolin, apigenin, and quercetin glucosides), rosmarinic acid, caffeic acid, and other hydroxycinnamic acid derivatives. The highest phenolic content was found in ‘Alba’, with a predominance of carnosic acid derivatives, whereas the lowest was found in ‘Ginger’ and ‘Gorizia’. The GC-MS analysis evidenced quantitative differences among the cultivars. Particularly, ‘Alba’ contained the highest terpene content, whereas ‘Arp’ and ‘Gorizia’ showed the lowest values. Regarding the antioxidant activity, ‘Alba’ exhibited the highest values as regards phenols, while for terpenes, the highest ones were obtained for ‘Ginger’ and ‘Tuscan Blue’. Significant Pearson correlations were obtained between the total phenol/terpene content and the antioxidant activity. The chemical characterization of these cultivars provides relevant information to produce the rosemary phytocomplexes, finding multiple industrial applications. 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

Numerous health benefits have been attributed in the last decades to the regular consumption of fruits, vegetables, herbs and spices, along with honey, in a balanced diet. In this context, the aim of the present review was to provide the literature with the most relevant studies focusing on the determination protocols of these polyphenols and other reducing agents in selected fruits (orange, lemon, grapefruit, prunus, apricot, peach, plum, sweet cherry), spices (oregano, cinnamon, clove, saffron, turmeric) and honey of different botanical origin (nectar or honeydew). In addition, the content and the extraction methods of these compounds, along with their metabolic pathway, have been critically evaluated and discussed. Results showed that all fruits, spices and honey exhibit a considerably high antioxidant activity, which is mainly owed to their phytochemical content. Therefore, a balanced diet consisting of the combination of the foods studied herein may comprise a shield against chronic and other pathophysiological disorders and may be achieved through consecutive educational programs for consumers at an international level. Full article

A hybrid CFD–ML model for the prediction of sea spray icing, SPICE2, was developed in Part 1 of this study in Deshpande et al., 2024. The SPICE2 model is an extension of the ML model, SPICE, where some of the variables required for icing rate predictions: local wind speed, spray duration, spray period, and spray flux, are computed from CFD simulations. These, along with the air and water temperatures, and the salinity from the metocean data are used for the prediction of icing rates at different locations on a moving vessel. The existing full-scale icing measurements proved to be not detailed enough for the purpose of the verification of sea spray icing prediction models and the verification of the SPICE2 required distribution of sea spray icing data on the vessel surface in addition to the vessel design for simulation. A full-scale sea spray icing test was conducted in 2018 by Sundsbø et al. on a fully enclosed lifeboat equipped for the Goliat field in the Barents Sea. The 3D design of the same lifeboat, together with the corresponding metocean conditions and ship characteristics was used for the simulation of the vessel-specific parameters required for the verification of the icing rate and distribution prediction from the SPICE2 model against the measured distribution of sea spray icing rates on the lifeboat surface. The availability of the 3D model of this lifeboat, in addition to the fact that the icing measurements from this test were detailed enough to attempt a model verification served the purpose of validating the SPICE2 model. The icing rates measured on this lifeboat are used for the full-scale validation of the SPICE2 model that is proposed in Part 1 of this study. It was seen that the icing rates predicted by SPICE2 concurred with 9 of 13 selected locations on the lifeboat. The ones which did not showed very little deviation from the measurements. The icing rate and distribution prediction with SPICE2 were satisfactorily validated against full-scale icing measurements. This is a first attempt in modelling sea spray generation using CFD and further research into CFD for the estimation of spray flux is suggested. Full article

Background: Liver diseases are among the most commonly diagnosed conditions, with the main risk factors being inappropriate lifestyles, including poor diet, excessive alcohol consumption, low physical activity and smoking, including electronic cigarettes. Non-communicable chronic liver diseases also often develop as a result of accompanying overweight and obesity, as well as type 2 diabetes. Methods: The literature on risk factors for non-communicable chronic liver diseases, which show a high strong influence on their occurrence, was analysed. Results: Measures to prevent non-communicable chronic liver disease include the selection of suitable food ingredients that have proven protective effects on the liver. Such ingredients include dietary fibre, probiotics, herbs, various types of polyphenols and fatty acids (omega-3). Conclusions: Because of their liver-protective effects, nutritionists recommend consuming vegetables, fruits, herbs and spices that provide valuable ingredients with anti-inflammatory and anti-cancer effects. These components should be provided with food and, in the case of probiotics, supplementation appears to be important. As a preventive measure, a diet rich in these nutrients is therefore recommended, as well as one that prevents overweight and other diseases that can result in liver disease. Full article