Search Results (5,844)

Peripheral nerve injuries involving critical-sized gaps remain a major clinical challenge. Although autologous nerve grafting is considered the gold standard for peripheral nerve repair, its clinical application is limited by the availability of donor nerve tissue and the risk of donor-site morbidity, including sensory deficits and functional impairment. Therefore, nerve guidance conduits (NGCs) have emerged as a promising alternative when combined with bioactive modulation strategies. In this study, we evaluated bisvinyl sulfonemethyl (BVSM)-crosslinked gelatin conduits integrated with electrical stimulation (ES) at different frequencies (0, 2, 20, and 200 Hz) in a rat sciatic nerve defect model over a 4-week recovery period (n = 10 per group). Structural regeneration was assessed by morphometric analysis, electrophysiology, macrophage infiltration, CGRP immunoreactivity, retrograde Fluorogold tracing, quantitative PCR of growth factors and inflammatory cytokines, and behavioral testing. Among all stimulation paradigms, low-frequency ES at 2 Hz produced the most pronounced regenerative effects. The 2 Hz group demonstrated significantly greater axon number, axonal density, and regenerated nerve area compared with control and high-frequency groups (p < 0.05). Electrophysiological assessments revealed improved nerve conduction velocity, higher MAP amplitudes, and shorter latencies. Enhanced macrophage recruitment and elevated CGRP expression were observed, suggesting coordinated neuroimmune and neurochemical activation. Gene expression analysis indicated upregulation of neurotrophic factors and balanced inflammatory cytokine responses under low-frequency stimulation. In contrast, high-frequency stimulation (200 Hz) failed to enhance overall regeneration and showed reduced axonal metrics, suggesting possible overstimulation-associated suppression. Collectively, these findings demonstrate that BVSM-crosslinked conduits provide a stable and biocompatible regenerative scaffold, and that appropriately tuned low-frequency electrical stimulation (2 Hz) optimally enhances structural, molecular, and functional recovery. The integration of material engineering with bioelectrical modulation represents a promising strategy for next-generation bioelectronic interfaces in peripheral nerve repair. Full article

Pulque is a traditional Mexican beverage produced through the fermentation of agave sap (aguamiel). Its primary sensory properties are attributed to the fermentative activity of Saccharomyces cerevisiae, Leuconostoc mesenteroides, and Zymomonas mobilis. However, the overproliferation of these microorganisms results in an extremely short shelf life, which hinders its commercialization. Tomatillo accrescent calyx extract (TACE) shows potential as a food preservative due to its high physalin content. Therefore, this study aimed to evaluate the effect of adding microencapsulated TACE on the shelf life and organoleptic properties of pulque. The extract demonstrated effective antimicrobial activity against L. mesenteroides, Z. mobilis, and S. cerevisiae, successfully delaying further fermentation. Additionally, the addition of TACE prevented an excessive increase in acidity, maintaining values suitable for consumption for up to 15 days, in accordance with regulatory standards, while the viscosity and alcohol content were not negatively affected. These findings suggest that TACE has significant potential for preserving both the microbiological and sensory quality of pulque. Full article

Bread enriched with broccoli stalk powder is proposed as a newly formulated product with potential health benefits. Wheat flour in the bread recipe was enriched with powder obtained from freeze-drying broccoli stalks, a valuable by-product of vegetable processing. The effects of broccoli stalk powder (BSP) supplementation on the physicochemical and sensory properties of bread, as well as its bioactive profile, were evaluated. The results showed an increase in moisture content and acidity with increasing substitution levels from 0% (control bread—BC) to 7%, while some important parameters in terms of consumers’ acceptability decreased (i.e., loaf volume and porosity). Elasticity exhibited moderate variations, with no major influence at lower substitution levels. A small-scale consumer test indicated good scores up to moderate substitution levels (3–5%). The antioxidant activity of broccoli stalk flour (62.13% ± 1.29%) positively influenced the antioxidant activity of bread with 3% BSP, which increased by approximately 4%. The total polyphenol content (TPC) of the bread with 5% BSP, together with its physicochemical and sensory characteristics, suggested that broccoli stalk powder is a promising functional ingredient for bakery applications. Full article

Peripheral nerves provide a direct connection between the brain and the tumor microenvironment. This connection allows the nervous system to influence processes associated with the development, progression, and metastasis of different tumor types. Therefore, tumor innervation by peripheral nerve fibers is currently emerging as a characteristic that contributes to multiple hallmarks of cancer. Several experimental studies have shown that cancer progression involves actively inducing the ingrowth of autonomic and sensory nerve fibers into tumor tissue. In this process, known as neoaxonogenesis, cancer and other cells in the tumor microenvironment play an important role by synthesizing and releasing neurotrophic factors (e.g., nerve growth factor, brain-derived neurotrophic factor, glial cell line-derived neurotrophic factor), axonal guidance molecules (netrins, semaphorins, ephrins, slits), exosomes (containing microRNA and axonal guidance molecules), and other molecules present in the tumor microenvironment (e.g., granulocyte colony-stimulating factor, leukemia inhibitory factor), which modulate the ingrowth of nerve fibers into the tumor. This results in an increased nerve supply to tumor tissue, which is primarily linked to its growth. However, there are also studies demonstrating the protective effects of increased nerve fiber density against processes associated with cancer progression in certain types of cancer. The findings from these studies contribute to the complexity of neuro-cancer interactions, which is probably based on the type of cancer and the physiological specializations of the nerve fibers in a given organ. Despite contrasting findings, the stimulatory effects of nerve fibers on cancer growth are supported by several studies that described reducing the negative impact of nerve fibers on tumors and thus inhibiting cancer progression. The most significant approaches to reducing neural effects appear to be denervation, the administration of neurotransmitter receptor antagonists, the administration of local anesthetics, and the administration of antibodies against neurotrophic factors. Other significant approaches include methods that improve quality of life, such as psychotherapy and heart rate variability biofeedback. Despite their therapeutic potential, there are several limitations to using approaches that manipulate cancer innervation in clinical practice. These limitations include impaired normal tissue function and nervous system function, as well as the problematic direct application of the therapeutic agent to the tumor site, dosage-dependent, cancer type-dependent, cancer stage-dependent, duration-dependent, and timing-dependent effects. Procedures that modify neoaxonogenesis and nerve fiber signaling appear to be a promising new therapeutic approach in oncology. However, more research is needed to better understand their effects on cancer progression. In the future, the assessment of the presence and density of nerve fibers in tumors, as well as the evaluation of approaches aimed at reducing their negative impact, could be part of personalized anticancer therapy. As part of this therapy, a fresh tumor sample would be collected from the patient to generate patient-derived organoid models to test and consider the possibility of using supportive therapy and to predict its efficacy. Based on these results, it would be possible to evaluate the applicability of nerve-fiber-targeted therapy for a given patient. This review article summarizes and describes the current knowledge concerning the significance of nerve fibers in cancer progression, with a particular emphasis on neoaxonogenesis in tumors and the various factors that influence this process. Full article

Selenium-sand melon (Cucumis melo L.) juice (SSJ) is valued for its lycopene and organic selenium content, but its shelf-life is limited by heat-labile nutrients and postharvest microbial spoilage. Non-thermal strategies that combine UV-C with natural antioxidants are therefore of interest. This study quantified the individual and interactive effects of UV-C alone or with four antioxidant systems on microbial safety, bioactive retention, and the flavor stability of SSJ under extreme contamination conditions (Escherichia coli D25015 at 5.19 log₁₀ CFU/mL; Mucor circinelloides D11624 at 4.36 log₁₀ CFU/mL). For this, we evaluated the efficacy of five treatments: UV-C alone (Group Z) and UV-C combined with catechin (Group EC, 0.01%), sodium erythorbate (Group K, 0.01%), ascorbic acid (Group VC, 0.1%), and catechin-ascorbic acid (Group HH, 0.005% + 0.05%). Conventional pasteurization (high-temperature short-time, HTST; low-temperature long-time, LTLT) served as controls. UV-C alone (Group Z) preserved lycopene and volatile flavor compounds better than HTST or LTLT. The combined use of UV-C and antioxidants exhibited synergistic effects, with no viable bacteria detected in Group K (sodium erythorbate) within four weeks. UV-C combined with antioxidants offer a scalable, non-thermal strategy that maintains nutritional and sensory quality while achieving pathogen reduction. These findings provide a quantitative framework for clean-label preservation of functional melon beverages. Full article

Alternative proteins and novel processing technologies are crucial to transforming contemporary food systems into ones with lower environmental impact while meeting the rising global demand for protein. Alternative protein sources from plants, microbes, insects, and cultivated cells offer diverse nutritional and techno-functional attributes that can partially or fully replace conventional animal proteins in meat analogs and related products. This review synthesizes the current knowledge on major categories of alternative protein sources, including plant-based ingredients, microbial- and fermentation-derived proteins, insect and other emerging sources, and cultivated (cell-based) meat, with a specific focus on their suitability for structured meat analog applications. Modern structuring and processing technologies are discussed, including the traditional wet and dry extrusion to modern technologies like high-moisture extrusion, high-pressure processing, shear-cell technology, 3D printing, fermentation-based structuring, and enzymatic protein modification. Furthermore, this review critically evaluates product design and quality attributes of meat analogs, including physicochemical properties, sensory performance, nutritional aspects, and safety considerations. This review highlights technological and scale-up challenges, as well as the necessity of multi-criteria optimization in sensory quality, nutrition, sustainability, and affordability, and presents research priorities focused on combining multiple protein sources and advanced processing pathways for next-generation meat analog. This review provides an integrated framework linking protein sources, processing technologies, antioxidant functionality, and sustainability considerations to support the development of next-generation meat analogs. In addition, this review highlights the intrinsic antioxidant potential of alternative proteins, emphasizing the role of bioactive peptides, polyphenols, and structure–function relationships in enhancing oxidative stability and product quality. Full article

This study examined cognitive style-related differences (analytic vs. holistic) in consumer liking, sensory perception, and ideal sensory profiles across three evaluation contexts (real café, sensory booth, and mixed reality). A total of 77 participants were divided into an analytic group (N = 34) and a holistic group (N = 43) based on the Analysis–Holism Scale. They evaluated six café latte samples varying in sugar concentration (0, 2.5, 5%) and espresso-to-milk ratio (1:2 and 1:3) for three environments using a within-subject design. Consumer evaluation comprised overall liking and sensory perception assessed using CATA (25 attributes) and Ideal CATA, with descriptive analysis (DA) conducted in parallel by eight trained panelists. The results showed no significant differences between cognitive styles in overall liking, but differences appeared in sensory perception and ideal product mapping between the booth and real café. The analytic group focused on dominant attributes with little variation for environments, whereas the holistic group integrated contextual cues, showing more context-dependent patterns. Compared with the other two environments, the MR environment showed high similarity to the DA results in terms of attribute profiles (RV = 0.88). This study indicates that cognitive style is a key factor in consumer sensory evaluation and should be considered to improve sensory evaluation methodology. Full article

The primary processing shapes the taste characteristics of coffee beans, while the regulation pathways remain unclear. Coffee beans processed by five methods—dry processing (DP), wet processing (WP), red honey (RH), black honey (BH) and anaerobic fermentation (AF)—were evaluated using electronic tongue analysis, sensory evaluation, and untargeted metabolomics. Sensory evaluation scores for mouthfeel, balance, and overall were higher in BH and AF. Conversely, the WP and DP exhibited heightened bitterness and astringency responses on the electronic tongue sensors, particularly for the former. The multigroup metabolomic comparison identified 808 DMs, and WGCNA revealed eight sensory-related modules containing 467 hub metabolites, mainly amino acids and derivatives, organic acids, alkaloids, and phenolic acids. KEGG analysis demonstrated that pathways such as caffeine metabolism and glycerophospholipid metabolism were the main pathways responsible for the metabolic differences. Further correlation analysis revealed potential flavor components closely associated with key taste characteristics. 1,3,4,5-tetrahydroxycyclohexanecarboxylic acid and Tyr demonstrated positive associations with bitterness, while TPC, TFC, Gly, and Met exhibited negative correlations with bitterness and astringency. Glu demonstrated a positive correlation with umami. These findings elucidate the material basis by which the primary processing modulates non-volatile compounds and taste perception, offering new insights into enhancing coffee quality. Full article

The aim of this study was to evaluate the effects of oil type, fat level, storage time, and storage temperature on the microbiological, physicochemical, sensory, microstructural, and oxidative stability properties of vegan mayonnaise. For this purpose, a 70% oil formulation was used as the full-fat reference system, whereas a 50% oil formulation was evaluated as a lower-fat experimental system. These formulations were prepared using palm, soybean, cottonseed, and canola oils and stored at 25 °C for 120 days, 37 °C for 60 days, and 55 °C for 30 days. The quality attributes of the samples were systematically monitored under these storage conditions. The results showed that canola- and soybean oil-based formulations exhibited superior emulsion stability and sensory acceptability in both systems. In contrast, palm oil-based samples, particularly the 50% oil formulations, showed pronounced phase separation and markedly lower emulsion stability, indicating limited structural compatibility under lower-fat conditions. Overall, the findings demonstrated that oil type and fat level strongly influenced the quality characteristics of vegan mayonnaise, while storage time and temperature were important in determining the evolution and preservation of these properties under the tested conditions. These results provide useful guidance for the development of stable and acceptable plant-based mayonnaise products. Full article

Fruit anthocyanins are primary determinants of color, sensory quality, and nutritional value in grapes; however, their endogenous biosynthesis is governed by complex interactions among genetic, environmental, agronomic, and postharvest factors. This review elaborates recent advances in physiology and molecular biology to clarify the biosynthetic mechanisms in grapes, including the coordinated action of structural enzymes, MYB–bHLH–WD40 regulatory complexes, hormone-mediated signaling pathways, and vacuolar transport processes. Key environmental factors, such as temperature fluctuations, light exposure, water availability, and soil properties, regulate these networks, contributing to significant variation in pigmentation profiles across cultivars and growing regions. Strategic agronomic practices, including canopy management, regulated deficit irrigation, balanced nutrient management, and temperature-mitigation techniques, further influence pigmentation by modifying the microclimate of the fruit zone during development. Based on these mechanistic insights, this review evaluates targeted strategies for enhancing anthocyanin accumulation, highlighting recent progress in genetic improvement through CRISPR/Cas genome editing, transgenic approaches, and marker-assisted selection (MAS), which enable precise modulation of biosynthetic and regulatory genes. Complementary postharvest interventions, such as optimized cold storage, modified-atmosphere packaging, hormonal elicitors, and controlled oxidative technologies, provide additional opportunities to maintain or enhance pigment stability after harvest. Collectively, these advances establish a comprehensive framework linking molecular regulation with practical vineyard, breeding, and postharvest strategies, offering an integrated pathway to improve anthocyanin consistency, berry quality, and the phenolic characteristics of grape-derived products. Full article

γ-Aminobutyric acid (GABA), a major inhibitory neurotransmitter, is known for its physiological functions in alleviating anxiety and improving sleep. Currently, high-yielding GABA food products are mainly obtained through screening wild-type high-producing strains (e.g., Saccharomyces cerevisiae isolated from Sichuan pickles yielding 0.67 g/L) or employing co-culture systems (e.g., Enterococcus faecium and Lactiplantibacillus plantarum reaching 6.35 g/L). While effective, these methods often rely on natural screening strains or multi-microbial interactions. This study employed CRISPR-Cas9 technology to knockout the UGA1 gene in Saccharomyces cerevisiae, a key gene responsible for GABA degradation. Starting from the low higher alcohol Saccharomyces cerevisiae SY-LH, we successfully constructed the recombinant strain SY-LHU. Remarkably, this study discovered a significant upregulation of GAD1 gene expression following UGA1 knockout, which further enhanced GABA synthesis capacity. Under optimal fermentation conditions (inoculum size 4 × 10⁷ cells/mL, wort concentration 10 °P, sugar addition 60 g/L, 30 °C for 10 days, and mixing the malt broth every 48 h), the validation fermentation was performed and the GABA content in the wort beverage reached 280.36 mg/L, representing a 385.4% increase compared to the pre-optimization level. Furthermore, sensory evaluation by a trained panel yielded a mean score of 88, with no significant off-flavors detected, demonstrating the product’s high consumer acceptance. This pioneering work provides a novel and feasible technical pathway for developing functional alcoholic beverages with sleep-aiding properties. Full article

This study evaluates the potential of near-infrared spectroscopy (NIRS) combined with discriminant analysis to classify coffee quality based on sensory defects in dry parchment coffee (DPC) and green coffee. Spectral data were used to develop classification models, which were validated using both cross-validation and independent external datasets. Model performance was assessed using classification accuracy and Cohen’s kappa coefficient. The results demonstrate high classification accuracy for DPC (93.5%), with a Kappa coefficient indicating almost perfect agreement (κ = 0.90). In contrast, green coffee showed lower predictive performance (82.4%) and moderate agreement (κ = 0.55), reflecting the greater physicochemical complexity of this matrix. Importantly, the findings demonstrate that coffee quality can be reliably classified at the dry parchment stage, enabling early quality assessment without additional processing steps. This represents a significant advancement compared to previous studies, which have mainly focused on green or roasted coffee. Overall, these results highlight the potential of NIRS as a rapid, non-destructive, and objective tool for coffee quality assessment, with strong applicability in quality control and decision-making processes along the coffee production chain. Full article

This prospective, cross-sectional study evaluated reaction time (RT) variations across different sensory stimuli to investigate the efficacy of haptic feedback (HF) in reducing response latency for telesurgical applications. Three healthy-volunteer age cohorts (18–25, 35–45, and 55–65 years) were tested using visual, auditory, superficial, and deep sensations, alongside a multimodal stimulus combining visual and superficial inputs to simulate HF. The findings revealed that combined visual and superficial stimulation yielded a mean RT of 227 ± 27 ms, outperforming visual-only stimulation by 40 ms (95% CI: 32–48 ms) and superficial-only stimulation by 26 ms (95% CI: 20–33 ms) (p = 0.001). While this performance boost was consistent across all age groups, the 55–65 age cohort demonstrated the most pronounced reduction in RT when the combined stimuli were used. These results suggest that integrating tactile sensations with visual cues significantly mitigates latency compared to unimodal inputs, underscoring the potential of haptic feedback to enhance operator performance and safety in latency-sensitive environments like remote surgery. Full article

This study explored the flavor profiling of baked potatoes, with a focus on how maturity affects the volatile flavor. By using HS-SPME-GC-MS, sensory evaluation, multivariate statistical analysis and computational modeling, a total of 99 volatile compounds were finally identified. Multivariate statistical analysis yielded 36 different important compounds (VIP > 1, p < 0.05). Subsequently, combined with relative odor activity value (ROAV), four key compounds including 2-ethyl-3,5-dimethylpyrazine, 2,6-diethylpyrazine, ethyl acetate and benzeneacetaldehyde were identified as potential indicators of baked potatoes with different maturities. Further, molecular docking analysis revealed the interactions between key pyrazine compounds and human olfactory receptors OR5K1 through hydrogen bonds and other interactions. These findings provide new insights into the relationship between potato maturity and flavor differences, and also lays a foundation for in-depth exploration into flavor identification and perception. Full article

Background: Mixed Reality (MR) environments rely on multimodal feedback to enrich sensory integration and realism, which enhances User Experience (UX). Prior studies have shown the benefits of haptic feedback in audio–visual MR medical training environments, but researchers have not fully examined how audio cues influence Haptic–Visual (HV) training environments. Methods: We built a high-fidelity MR medical training environment that synchronized visual, haptic, and audio of the human pulse. We conducted a between-subjects study with thirty novice participants who performed pulse palpation tasks in HV and Haptic–Audio–Visual (HAV) modalities. We employ a multidimensional UX evaluation by measuring task performance, presence, usability, and task workload to assess the impact of adding audio feedback in MR pulse palpation training environments. Results: Participants in the HAV modality performed tasks more accurately and reported stronger presence and higher usability. They did not report any significant increase in workload compared to the HV modality. Conclusions: Audio feedback improved perceptual coherence and enhanced UX in pulse palpation tasks. Our findings highlight the training value of integrating multimodal feedback in MR pulse palpation training systems and provide practical guidelines for designing more immersive and effective MR environments. Full article