Search Results (1,029)

This study investigated the development of upcycled functional fruit bars based on dates or figs and grape pomace, enriched with a lavender extract obtained using a novel multicomponent natural deep eutectic solvent (NADES). Supplementation with the NADES-based lavender extract significantly increased the total polyphenol content and antioxidant capacity, while improving the retention of total polyphenols during storage by approximately 10.3% in date-based bars and 2.8% in fig-based bars. The NADES-based lavender extract also reduced the percentage of yeast- and mold-positive samples from 60% to 20% in date-based bars after 30 days of storage at 22 °C. After 28 days of storage, supplemented bars showed better preservation of key sensory attributes, including appearance, color, odor, sweetness, bitterness and aftertaste. The stabilizing effects were more pronounced in date-based than in fig-based formulations, highlighting the influence of the food matrix on functional ingredient performance. Overall, the results indicate that NADES-based lavender extract is a promising functional ingredient for improving the physicochemical, sensory, and microbiological stability of upcycled fruit bars, particularly in date-based formulations. Full article

Meat flavor significantly influences consumer preference and market value, particularly for indigenous pig breeds renowned for distinctive sensory characteristics. While traditional research has focused on genetic factors and feeding regimens, emerging evidence suggests that gut microbiota plays a crucial role in meat quality attributes. However, the specific contribution of bacterial–fungal co-occurrence to meat flavor formation remains largely unexplored. This study aimed to characterize the associations between intestinal bacterial–fungal co-occurrence networks and the muscle flavor-related metabolite profiles of CX pigs, using an integrated multi-omics approach. Twenty male pigs (10 CX and 10 LAN, 12 months old) were subjected to comprehensive analyses, including meat quality evaluation, electronic nose analysis, 16S and 18S rRNA sequencing, and untargeted metabolomics. CX pigs exhibited significantly superior meat quality characteristics, including higher moisture content (p < 0.001), fat content (p = 0.008), and meat color scores (p < 0.001). Electronic nose analysis revealed significantly higher response values across all ten aroma sensors in CX pigs (p < 0.001), with the most pronounced differences observed in sensors detecting sulfur compounds and organic compounds. Untargeted metabolomics identified 40 differential metabolites, with 27 up-regulated in CX pigs, including key flavor compounds such as glycocholic acid, isorhamnetin, and pantothenic acid. Microbiome analysis demonstrated significantly higher bacterial alpha diversity in CX pigs (p < 0.05), with enrichment of beneficial bacteria, including Rikenellaceae_RC9_gut_group, Prevotellaceae_UCG_003, and Phascolarctobacterium, while fungal communities showed enrichment of Candida_Lodderomyces_clade. Correlation network analysis revealed that Rikenellaceae_RC9_gut_group demonstrated strong positive correlations with flavor compounds (r = 0.575 for isorhamnetin, r = 0.535 for pantothenic acid, p < 0.001) and all electronic nose responses (r = 0.434–0.691, p < 0.001). Bacterial–fungal co-occurrence networks showed synergistic relationships, with Rikenellaceae_RC9_gut_group positively correlated with Candida_Lodderomyces_clade (r = 0.711, p < 0.001) while exhibiting antagonistic relationships with Piromyces (r = −0.714, p < 0.001). These findings offer novel insights for developing microbiome-targeted strategies to enhance meat quality in pig production systems. Full article

Kombucha is a functional beverage produced through the fermentation of Camellia sinensis by a symbiotic culture of bacteria and yeast (SCOBY). Incorporating cashew (Anacardium occidentale L.) and Cajá (Spondias mombin L.) pulps represents a value-addition strategy to mitigate the post-harvest perishability of native Cerrado fruits. This study evaluated physicochemical kinetics, 21-day refrigerated shelf life, consumer acceptance, and biological effects in Caenorhabditis elegans of flavored kombuchas. During a 9-day primary fermentation, the pH decreased to 2.95 while total acidity reached 5.38%. Following flavoring (10% v/v pulp/juice), cashew kombucha exhibited the highest total phenolic content (4.19 mg GAE/mL) and ferric reducing power (FRAP), whereas Cajá kombucha showed superior DPPH scavenging activity (1236 µM TroloxE/mL). Refrigerated storage (4 °C) maintained high counts of viable microorganisms (>10⁵ CFU/mL), though active residual fermentation induced ongoing sugar cleavage and a transient yeast proliferation peak on day 7 (8.15 log CFU/mL in Cajá kombucha). Toxicity assays using C. elegans revealed the initial mortality (31.5–62.5%); however, adjusting the pH to near-neutrality restored high organism viability (<10% mortality), confirming that mortality was acidity-driven. In pH-adjusted media, cashew kombucha promoted a modest extension of nematode lifespan, whereas Cajá kombucha reduced lipid accumulation. Sensory testing revealed moderate consumer acceptance, with cashew kombucha achieving a higher Acceptance Index (72.92%) than Cajá (67.26%). Overall, fruit supplementation enriches the bioactive potential of green tea kombucha, provided that post-fermentation acidity is appropriately managed. Full article

Broccoli by-products represent an underutilized source of dietary fiber and bioactive compounds with potential as functional food ingredients. This study evaluated the effect of enzymatic treatment with Viscozyme^® L on broccoli by-products and their incorporation into gluten-free (GF) sourdough breads. Three GF bread formulations were developed: a control bread (BCT), a bread enriched with untreated broccoli by-products (BBC), and a bread enriched with enzymatically treated broccoli by-products (BBE), using a commercial GF bread (COM) as reference. Nutritional composition, antioxidant activity, starch digestibility, and sensory characteristics were evaluated. The incorporation of broccoli by-products significantly improved protein, total dietary fiber, and antioxidant activity compared with COM, with all reformulated breads meeting the EU “high fiber” claim. Enzymatic treatment with Viscozyme^® L further enhanced these properties, with BBE reaching 2.66 g 100 g⁻¹ soluble dietary fiber and 13.51 µM TE g⁻¹ in FRAP, while exhibiting the highest slowly digestible starch content (20.39 g 100 g⁻¹), suggesting a potentially more favorable starch digestibility profile. Sensory evaluation confirmed that these nutritional improvements were achieved without significantly compromising consumer acceptability. Overall, Viscozyme^® L-treated broccoli by-products represent a sustainable, clean-label ingredient for nutritionally enhanced GF bakery products, supporting agri-food by-product valorization within a circular economy framework. Full article

Calliptamus barbarus (Costa, 1836) is a dominant grasshopper species in Xinjiang, characterized by high fecundity, polyphagy, and strong dispersal abilities. To investigate the molecular basis of its environmental sensing, we identified its chemosensory gene repertoire and performed a comparative analysis across six orthopteran species. We obtained 422 sequences across six major families: odorant receptors (ORs), ionotropic receptors (IRs), gustatory receptors (GRs), odorant-binding proteins (OBPs), chemosensory proteins (CSPs), and sensory neuron membrane proteins (SNMPs). Analysis of gene family dynamics identified 74 chemosensory genes associated with significant expansion events, including 40 ORs, 14 IRs, and 20 CSPs. Functional enrichment analysis revealed that these expanded gene families are associated with chemosensory behavior and olfactory transduction. Notably, core functional components such as Orco, SNMP1, and certain antennal IRs remain highly conserved across the six species. These variations in gene family size may represent molecular adaptations for environmental recognition. Our findings identify potential targets for future behavioral interference and sustainable pest management. Full article

The rising consumer demand for functional, low-alcohol beverages necessitates innovative brewing strategies. This study evaluated germinated Thai glutinous rice (Oryza sativa var. glutinosa, cv. Kheiw Ngu 8974) as a novel malt adjunct for non-alcoholic beer fermented with the probiotic yeast Saccharomyces boulardii. Formulations with germinated glutinous rice to barley malt ratios of 0:100, 40:60, 60:40 and 80:20, designated as R0, R40, R60, and R80, respectively, were systematically analyzed for their fermentation properties, physicochemical properties, bioactive enrichment, volatile compounds, and sensory attributes. Results showed that the high substitution levels in glutinous rice restricted enzymatic saccharification, successfully limiting ethanol accumulation in R60 and R80 to below the 0.5% v/v regulatory threshold. The final ethanol values for R0, R40, R60, and R80 were 1.34 ± 0.04%, 0.65 ± 0.04%, 0.4 ± 0.04%, and 0.13 ± 0.04% v/v, respectively. Although the control formulation (R0) exhibited the highest initial total phenolic content (TPC), antioxidant capacity, and gamma-aminobutyric acid (GABA) levels, S. boulardii fermentation significantly enriched these functional compounds across all adjunct-substituted formulations. Furthermore, gas chromatography–mass spectrometry (HS-SPME-GC/MS) analysis revealed a distinct shift in the volatile profile, with increasing levels of rice substitution resulting in a reduction in fermentation-derived aliphatic esters and a greater relative abundance of hop-derived terpenes and terpenoids. Sensory evaluations indicated that while extreme substitution (R80) negatively impacted color and aroma balance, the 40% and 60% formulations maintained highly acceptable organoleptic profiles. The overall liking scores for R0, R40, R60, R80, and the commercial product were 6.71 ± 1.66, 5.42 ± 1.65, 5.68 ± 1.80, 5.03 ± 1.92, and 6.45 ± 1.65, respectively. In conclusion, integrating a 60% substitution of germinated Thai glutinous rice provides the most balanced formulation among those tested, producing compliant, sensory-acceptable non-alcoholic beer with enhanced bioactive functionality. Full article

The transition toward sustainable and nutrient-dense food systems requires novel plant-based ingredients and multifunctional formulations. In this study, gluten-free pasta was developed from millet (Panicum miliaceum) and psyllium husk (Plantago ovata), enriched with duckweed (Lemna minor) flour at 0–20% inclusion levels, with and without egg addition. The study aimed to evaluate the combined effects of duckweed incorporation and processing (drying, cooking, and in vitro digestion) on nutritional quality, bioactive compound stability, and volatile aroma composition. Duckweed enrichment (5–10–12–50% based on millet flour) contributed to strengthening the protein content, total polyphenol levels, and antioxidant capacity across all formulations. Processing steps markedly influenced compound stability and bioaccessibility: thermal treatments reduced extractable antioxidant activity, whereas simulated gastrointestinal digestion enhanced the bioaccessibility of bioactive compounds. Technological properties were moderately affected, with increasing duckweed levels resulting in longer cooking times and higher water absorption capacity. GC–MS–olfactometry analysis revealed that duckweed flour is characterized by a complex volatile profile dominated by hydrocarbons, aldehydes, alcohols, and sulphur-containing compounds, contributing primarily green, fatty, and herbaceous odor notes. During pasta processing, a substantial shift in aroma composition was observed, with ketones and alcohols becoming dominant, while key duckweed-derived odor-active compounds (e.g., carotenoid degradation products and green leaf volatiles) were partially retained in the final products. Olfactometric evaluation confirmed that although processing reduces aroma intensity, duckweed-related volatile markers remain detectable at higher incorporation levels. Overall, millet–psyllium–duckweed pasta represents a promising gluten-free functional food system combining improved nutritional value with plant-based protein enrichment and antioxidant potential. However, aroma modification during processing remains a critical factor for sensory optimization and consumer acceptance. The results highlight the importance of integrating nutritional, technological, and GC–MS–olfactometry approaches in the development of next-generation sustainable cereal-based foods. Full article

This study investigated the valorisation potential of dried and frozen pomace obtained as by-products from the processing of Rosa rugosa fruits. The antioxidant activity of the pomace was assessed using electron paramagnetic resonance (EPR) spectroscopy with the TEMPO radical. Total phenolic content was determined using the Folin–Ciocalteu method, and individual phenolic compounds were analysed by UHPLC. Frozen pomace exhibited significantly higher antioxidant activity than dried pomace (2.76 vs. 1.64 mmol TE/100 g d.m.) and contained greater amounts of ellagic acid (19.29 vs. 13.08 mg/100 g d.m.), gallic acid (17.05 vs. 5.07 mg/100 g d.m.), procyanidin B2 (14.92 vs. 11.88 mg/100 g d.m.), and catechin (2.84 vs. 1.12 mg/100 g d.m.). To assess technological applicability, Rosa rugosa pomace was incorporated into an agar-based model fruit gel system at levels of 3%, 5%, and 10% (w/w). The enriched gels were evaluated in terms of antioxidant activity, total phenolic content, and physicochemical parameters, including colour, water activity, and moisture content. The incorporation of pomace into gel systems was found to significantly increase the total phenolic content, raising it from 48.64 mg GAE/100 g in the control sample to 267.56 mg GAE/100 g in gels containing 10% pomace. Antioxidant activity also increased, rising from 335.79 to 1264.37 μmol TE/100 g. The addition of pomace was also found to reduce the moisture content from 71.02% to 64.17%, while the water activity remained stable (0.821–0.840). Sensory evaluation indicated that gels containing 3–5% pomace achieved the highest consumer acceptance. These results demonstrate that Rosa rugosa pomace is a valuable and sustainable source of functional ingredients that can enhance the bioactive properties of food products while maintaining desirable physicochemical characteristics. Full article

This study aimed to determine the effects of whey protein isolate (WPI)-based edible gel coatings, enriched with different additives, on the quality parameters of strawberries (Fragaria x ananassa). The coating solutions were prepared in five different formulations: control (uncoated), WPI-based gel coating (GC), WPI + magnesium powder (GCMg), WPI + cinnamon essential oil (GCEo), and WPI + magnesium + cinnamon essential oil (GCMgEo). In the study, each experimental group was stored at 4 °C for 21 days and evaluated in terms of color parameters (L*, a*, b*, C*, h°, ∆E), weight loss, pH, Water soluble dry matter (WSDM), moisture content, redox potential (Eh), adhesion rate of the coating, decay percentage, texture analysis, and sensory properties. The results revealed that the GCMgEo group yielded the most successful outcomes in terms of color stability, oxidative resistance, and microbial control. However, sensory evaluation scores in this group were found to be lower compared to other groups. The highest overall acceptability scores were observed in the control group up to the 14th day. The coating applications were found to preserve the firmness and integrity of the strawberries, while the adhesion percentage increased with certain additives. Moreover, WPI-based coatings formed a protective film on the fruit surface, providing protection against compression and mechanical damage. These results indicate that while edible coatings slow down the ripening process, some additives may have negative effects on aroma and taste. As a result, WPI-based edible gel coatings have the potential to extend the shelf life of strawberries and reduce quality losses. The addition of magnesium and cinnamon essential oil enhances the functional performance of the coatings but requires sensory optimization. This study reveals that naturally derived coating systems can offer an eco-friendly and effective alternative for preserving fresh fruits. Full article

This study elucidates the biochemical mechanisms by which extreme high-altitude environments are associated with the remodeling of the skeletal muscle flavor profile in sheep. Using Bayinbuluke (high-altitude) and Turpan Black (low-altitude) sheep, we integrated volatilomics, metabolomics, transcriptomics, and proteomics to map flavor precursor networks. Odor activity value analysis revealed that high-altitude meat exhibited sub-threshold suppression of animal off-flavors, such as p-cresol, while significantly amplifying premium fruity esters. Targeted metabolomics attributed this sensory inversion to a structural shift in the precursor pool, specifically the enrichment of highly reactive polyunsaturated fatty acids, L-cysteine, and rhamnose. Multi-omics integration demonstrated that cold and hypoxic stresses are associated with metabolic reprogramming. The synergistic downregulation of the GPAT3 gene and APOC3 protein was associated with redirected lipid flux, suggesting a mechanism for functional fatty acid accumulation. Simultaneously, the pronounced upregulation of the CTH gene, potentially driven by antioxidant defense needs, coincided with substantial L-cysteine accumulation. Correlation networks suggested that this precursor shift is negatively correlated with off-flavor generation, possibly via competitive thermal degradation. In conclusion, extreme ecological stress is associated with convergent metabolic reprogramming, contributing to the reconstruction of the flavor precursor pool to alter the characteristic lipid aroma of plateau meat. While these findings provide a comprehensive structural blueprint of plateau meat characteristics, the proposed mechanisms remain hypothetical and warrant future functional and sensory validation. Full article

Interest in using Tibetan tea for fermented food production has increased due to its bioactive components and distinctive flavor characteristics. However, its application in Daqu prepared with Tibetan tea remains limited. This study investigated the effects of Tibetan tea addition on Daqu fermentation and Baijiu flavor formation using integrated microbiome and metabolome approaches. High-throughput sequencing, GC-MS, free amino acid analysis, electronic sensory analysis, and correlation network analysis were performed to characterize microbial and metabolic changes. Compared with wheat Daqu (WD), Tibetan tea Daqu (TD) showed higher microbial richness and enhanced fermentation performance (p < 0.05), with enrichment of functional microorganisms including Sphingobium, Komagataella, and Cyberlindnera, which were associated with enzyme activities and flavor precursor formation. Tibetan tea Daqu Baijiu (TDB) exhibited distinct metabolic profiles, with increased levels of esters, acids, terpenes, and free amino acids, contributing to a flavor profile characterized by ester aroma with sweet, umami, woody, and tea aroma characteristics. Correlation analysis revealed that Tibetan tea-driven microbial restructuring was linked to phenylalanine metabolism, esterification, and phenolic transformation pathways. These findings link raw materials, microbiota, and flavor formation, providing a basis for targeted Baijiu design. Full article

Lactic acid bacteria (LAB) are essential in the production of fermented dairy products, contributing to desirable sensory attributes, safety, and shelf life. Traditionally, the health-promoting properties of fermented dairy products have been associated with live probiotic LAB; however, ensuring their viability during processing, storage and gastrointestinal passage remains challenging. This has shifted scientific interest toward postbiotics—preparations consisting of inactivated microbial cells, cell components and fermentation-derived metabolites capable of resulting in health benefits without the survival of microorganisms. LAB-derived postbiotics include bioactive peptides, exopolysaccharides and cell wall fragments, which may support gut barrier function, exert immunomodulatory or antimicrobial effects and improve technological performance in dairy matrices. Their stability, predictable functionality, and favourable safety profile make them suitable alternatives or supplements to traditional probiotics. In dairy applications, postbiotics can be produced in situ during fermentation or incorporated as formulated ingredients to enhance product functionality and deliver consistent bioactivity. In addition to highlighting the technological benefits of LAB-derived postbiotics in dairy systems and assessing new regulatory frameworks, this review summarizes the current understanding of their classification, composition, and mechanisms of action. Key challenges related to definition, standardization, safety assessment and labeling are discussed to support future development of postbiotic-enriched functional dairy foods. Full article

The aim of this study was to evaluate the enrichment in the soluble protein and bioactive components of wheat bread by Polish bee pollen or bee bread addition, applying a previously reported recipe. The research phase included a baking trial and laboratory analyses, including water and soluble protein content, total acidity, crumb color of the fresh bread, sensory evaluation and texture profile (TPA) (fresh and after 4 days of storage). The bioactivity of 80% ethanol extracts (1% w/v) of used additives and enriched breads was assessed in terms of total phenolic and flavonoid content as well as antioxidant activity. The results confirmed that both additives (at percentages: 1%, 3%, and 5%) enhanced bread’s properties in a dose-dependent manner, and the bread with 5% bee bread addition achieved the highest acidity, a 3.7-fold increase in soluble protein content, a 10-fold increase in iron-reducing capacity, and a 6-fold increase in antiradical activity compared to the control. Moreover, in texture tests, the same variant demonstrated the most effective delay in the staling process, maintaining the highest softness after 4 days. However, consumers rated the bread with 5% bee bread variant too intense in flavor. In general, the technological repeatability of the fortification degree of wheat bread with Polish bee products with the recipe used was confirmed; however, the quality of raw additives can deteriorate sensory qualities. Full article

The aim of this study was to formulate and optimize a novel functional ingredient based on thermally treated skimmed goat milk enriched with Agrocybe aegerita mushroom extract (ME) and grape pomace seed extract (GPE), intended for application in a dehydrated soup model. A central composite design was applied for preliminary optimization and the formulation based on antioxidant properties. The optimized ingredient exhibited enhanced antioxidant activity, with GPE identified as the dominant factor influencing the responses. However, deviations between predicted and experimental values were observed, reflecting moderate model fitting and differences in assay mechanisms. ATR-FTIR spectra were dominated by milk compounds, while DLS and electrophoretic analysis revealed structural modifications, including polymodal particle size distribution and alterations in the protein profile, indicating interactions between milk proteins, polyphenols, and mushroom-derived compounds. UHPLC-QToF-MS analysis confirmed a high content of grape-derived phenolic compounds. Following simulated gastrointestinal digestion, several phenolic compounds were detected in the soluble fraction, with catechin and ethyl gallate exhibiting the highest bioaccessibility (12.58% and 4.54%). The enriched ingredient showed modified techno-functional properties, including reduced emulsifying capacity but improved foaming behavior, which was attributed to protein structural changes and intermolecular interactions. Application in a dehydrated soup model demonstrated good solubility, stability, and high sensory acceptability without negative effects on flavor. Furthermore, the enriched soup showed enhanced antioxidant properties after simulated gastrointestinal digestion. The developed formulation represents a promising natural functional ingredient, combining enhanced bioactive properties with satisfactory technological performance. Full article

Gustatory perception in honeybees is a key determinant of foraging decisions and pollen source selection. However, the molecular mechanisms underlying this sensory discrimination remain poorly understood. To investigate these mechanisms during the collection of pollen from different floral sources, this study utilized antennae from worker bees foraging on pear and rapeseed pollen, and non-pollen-foraging workers as controls. Illumina high-throughput transcriptome sequencing was employed to identify differentially expressed genes (DEGs), perform functional annotation, and characterize gustatory receptor (GR) genes. Compared with the control group, 583 DEGs and 516 DEGs were identified in pear-pollen and rapeseed-pollen foragers, respectively, whereas only 73 DEGs were detected between the two pollen-foraging groups. Several DEGs were associated with chemosensory perception, signal transduction, energy metabolism, and immune responses. Notably, genes involved in membrane-associated signaling and stimulus response exhibited differential expression patterns among foraging groups, suggesting adaptive molecular responses to distinct floral resources. Gene Ontology (GO) analysis indicated that DEGs were primarily associated with cellular processes, membrane components, and binding functions. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment highlighted significant involvement in phagosome, phosphatidylinositol signaling system, oxidative phosphorylation, and extracellular matrix–receptor interaction. Notably, seven GR-related genes were identified in the antennal transcriptome, including five known GR genes and two novel candidates, all with complete open reading frames. Four of these genes featured the canonical seven-transmembrane domain structure of insect GRs. Phylogenetic analysis, in addition to the known sugar receptors AmelGR43a, AmelGR64f, and AmelGR64f-X1, based on GRs from Apis mellifera and Drosophila melanogaster suggested that AmelGR28b, AmelGR10, AmelGR12, and AmelGR13 may belong to the bitter taste receptor family. Quantitative real-time PCR (qRT-PCR) validation demonstrated that the expression patterns of the selected seven DEGs were consistent with the RNA-seq results. This study reveals differential expression patterns and potential functional divergence of gustatory receptor genes in Apis mellifera during pollen collection from different floral sources. It provides important molecular evidence for understanding how honeybees accurately recognize and preferentially forage specific pollen sources via gustatory perception, and offers valuable theoretical and practical insights for honeybee behavioral ecology and crop pollination management. Full article