Search Results (896)

Fistulina hepatica (Schaeff.) With. and Clitocybe nuda (Bull.) H.E. Bigelow & A.H. Sm. are wild edible mushrooms with nutritional and functional potential that remain insufficiently characterized. This study provides the first comparative assessment of their nutritional profiles, phenolic composition, and antioxidant activity, using specimens collected from Montesinho Natural Park (Portugal). Proximate composition, organic and phenolic acids, free sugars, and fatty acids were analyzed by chromatographic methods, and antioxidant capacity was assessed through OxHLIA and TBARS assays. F. hepatica showed higher carbohydrates (9.3 ± 0.2 g/100 g fw) and estimated energy values (43 ± 1 kcal/100 g fw), increased phenolic acids content (2.7 ± 0.1 mg/g extract), and the exclusive presence of p-coumaric and cinnamic acids, along with OxHLIA activity (IC₅₀ = 126 ± 5 µg/mL at Δt = 60 min). C. nuda displayed higher protein (2.5 ± 0.1 g/100 g dw) and quinic acid contents (4.13 ± 0.02 mg/g extract), a PUFA-rich profile, and greater TBARS inhibition (EC₅₀ = 303 ± 17 µg/mL). These findings highlight distinct and complementary bioactive traits, supporting their valorization as natural functional ingredients. Their compositional features offer promising applications in sustainable food systems and nutraceutical development, encouraging further investigations into safety, bioaccessibility, and formulation strategies. Notably, F. hepatica is best consumed at a young developmental stage, as its sensory properties tend to decline with maturity. Full article

This study presents the development and optimization of a functional soy sauce fermented with Cordyceps militaris (C. militaris), a medicinal fungus known for its high cordycepin and polysaccharide content. Using C. militaris as the sole starter culture, the process aimed to improve both nutritional and functional properties. Response surface methodology was employed to optimize the entire fermentation process. During the koji stage, temperature, aeration, and inoculum concentration were adjusted to maximize protease activity and cordycepin production. In the fermentation stage, temperature, brine concentration, and water-to-material ratio were optimized to increase amino acid nitrogen and bioactive compound levels. Under optimal conditions (24 °C, 679.60 LPM aeration, 9.6% inoculum for koji; 32 °C, 12% brine, 1.53:1 water-to-material ratio for fermentation), the resulting soy sauce contained 1.14 ± 0.05 g/100 mL amino acid nitrogen and 16.88 ± 0.47 mg/100 mL cordycepin. Compared with traditionally fermented soy sauce, the C. militaris product exhibited a darker color, enhanced umami taste, and a distinct volatile profile featuring linoleic acid, methyl palmitate, and niacinamide. These results demonstrate the feasibility of using C. militaris in soy sauce fermentation and its potential as a novel functional condiment with improved bioactivity and sensory quality. Full article

The aim was to explore using machine learning (including cluster mapping and k-means methods) to classify types of mead based on sensory analysis and aromatic compounds. Machine learning is a modern tool that helps with detailed analysis, especially because verifying aromatic compounds is challenging. In the first stage, a cluster map analysis was conducted, allowing for the exploratory identification of the most characteristic features of mead. Based on this, k-means clustering was performed to evaluate how well the identified sensory features align with logically consistent groups of observations. In the next stage, experiments were carried out to classify the type of mead using algorithms such as Random Forest (RF), adaptive boosting (AdaBoost), Bootstrap aggregation (Bagging), K-Nearest Neighbors (KNN), and Decision Tree (DT). The analysis revealed that the RF and KNN algorithms were the most effective in classifying mead based on sensory characteristics, achieving the highest accuracy. In contrast, the AdaBoost algorithm consistently produced the lowest accuracy results. However, the Decision Tree algorithm achieved the highest accuracy value (0.909), demonstrating its potential for precise classification based on aroma characteristics. The error matrix analysis also indicated that acacia mead was easier for the algorithms to identify than tilia or buckwheat mead. The results show the potential of combining an exploratory approach (cluster map with the k-means method) with machine learning. It is also important to focus on selecting and optimizing classification models used in practice because, as the results so far indicate, choosing the right algorithm greatly affects the success of mead identification. Full article

The sensory and physicochemical properties of three different recipes for apple cream filling were investigated, focusing on their potential to enhance consumer appeal in pastry applications. Two of the recipes incorporate dried apple cubes (AP1, 48% and AP2, 38% w/w, respectively), while the third recipe (PD) features a cube-free formulation with higher quantities of sugar, potato starch, xanthan gum, dextrose, cinnamon and malic acid. The study evaluated the impact of ingredient composition and processing techniques on sensory attributes. The results indicate that AP1 and AP2 resulted in higher moisture, ash and fiber content but lower viscosity, pH values and emulsion stability compared to PD. All samples exhibited pseudoplastic behavior. The AP2 sample exhibited the most hydrophilic behavior. FT-IR spectra have shown three main peaks, i.e., O-H (3300–3320 cm⁻¹), C=O (1640–1730 cm⁻¹) and C-O (1025–1030 cm⁻¹) stretching vibrations. AP1 and AP2 significantly enhanced hardness and cohesion, providing a more engaging sensory experience. PD offers a smoother, creamier texture with lower inhomogeneity compared to AP1 and AP2 samples, making it ideal for consumers who prefer a uniform mouthfeel. This research demonstrates the critical role of formulation choices in tailoring sensory and physicochemical properties of apple cream fillings to meet diverse consumer preferences. Full article

In this paper, we propose an active touch sensing algorithm designed for robust hole localization in 3D objects, specifically aimed at assembly tasks such as peg-in-hole operations. Unlike general object detection algorithms, our solution is tailored for precise localization of features like hole openings using sparse tactile feedback. The method builds on a prior 3D map of the object and employs a series of iterative search algorithms to refine localization by aligning tactile sensing data with the object’s shape. It is specifically designed for objects composed of multiple parallel surfaces located at distinct heights; a common characteristic in many assembly tasks. In addition to the deterministic approach, we introduce a probabilistic version of the algorithm, which effectively compensates for sensor noise and inaccuracies in the 3D map. This probabilistic framework significantly improves the algorithm’s resilience in real-world environments, ensuring reliable performance even under imperfect conditions. We validate the method’s effectiveness for several assembly tasks, such as inserting a plug into a socket, demonstrating its speed and accuracy. The proposed algorithm outperforms traditional search strategies, offering a robust solution for assembly operations in industrial and domestic applications with limited sensory input. Full article

Oleogels are a subclass of organogels that present a healthier alternative to traditional saturated and trans solid fats in food products. The unique structure and composition that oleogels possess make them able to provide desirable sensory and textural features to a range of food products, such as baked goods, processed meats, dairy products, and confectionery, while also improving the nutritional profiles of these food products. The fact that oleogels have the potential to bring about healthier food products, thereby contributing to a better diet, makes interest in the subject ever-increasing, especially due to the global issue of obesity and related health issues. Research studies have demonstrated that oleogels can effectively replace conventional fats without compromising flavor or texture. The use of plant-based gelators brings about a reduction in saturated fat content, as well as aligns with consumer demands for clean-label and sustainable food options. Oleogels minimize oil migration in foods due to their high oil-binding capacity, which in turn enhances food product shelf life and stability. Although oleogels are highly advantageous, their adoption in the food industry presents challenges, such as oil stability, sensory acceptance, and the scalability of production processes. Concerns such as mixed consumer perceptions of taste and mouthfeel and oxidative stability during processing and storage evidence the need for further research to optimize oleogel formulations. Addressing these limitations is fundamental for amplifying the use of oleogels and fulfilling their promise as a sustainable and healthier fat alternative in food products. As the oleogel industry continues to evolve, future research directions will focus on enhancing understanding of their properties, improving sensory evaluations, addressing regulatory challenges, and promoting sustainable production practices. The present report summarizes and updates the state-of-the-art about the structure, the properties, and the applications of oleogels in the food industry to highlight their full potential. Full article

Cyclin-dependent kinase-like 5 (CDKL5) deficiency disorder (CDD) is a severe X-linked neurodevelopmental condition characterized by early-onset, intractable epilepsy, motor and cognitive impairment, and autistic-like features. Although constitutive Cdkl5 knockout (KO) models have established the importance of CDKL5 during early brain development, CDKL5’s role in the mature brain remains poorly defined. Here, we employed an inducible, conditional KO model in which Cdkl5 is selectively deleted from forebrain glutamatergic neurons in adult mice to investigate the postdevelopmental functions of CDKL5. Using a total of 48 adult male mice, including Cdkl5^flox/Y(Cre⁺) (n = 30) and Cdkl5^flox/Y(Cre⁻) littermate controls (n = 18), we found that tamoxifen-induced Cdkl5 deletion led to prominent behavioral impairments, including deficits in motor coordination, reduced sociability, and impaired hippocampus-dependent spatial memory, while behavioral features such as hyperactivity and stereotypic jumping, typically present in germline KOs, were absent. Sensory functions, including olfaction and pain perception, were also preserved. At the cellular level, the loss of Cdkl5 resulted in a marked reduction in excitatory synapse density in the cortex and hippocampus, accompanied by increased numbers of immature dendritic spines and decreased mature spines. Neuronal loss in the hippocampal CA1 region and selective microglial activation in the cortex were also observed. These alterations closely resemble those seen in constitutive KO models, underscoring the ongoing requirement for CDKL5 expression in excitatory neurons for maintaining synaptic integrity and neuronal homeostasis in the adult brain. This study underscores the importance of temporally controlled models for investigating the mechanisms underlying CDD pathophysiology in the adult brain. Full article

Deep learning has great potential in the field of functional peptide prediction. This study combines metagenomics and deep learning to efficiently discover potential umami peptides in fermented sausages. A candidate peptide library was generated using metagenomic data from fermented sausages, an integrated deep learning model was constructed for prediction, and SHAP (SHapley Additive exPlanations) interpretability analysis was performed to elucidate the key amino acid features and contributions of the model in predicting umami peptides, screening the top ten peptides with the highest predicted probability. Subsequently, molecular docking was performed to assess the binding stability of these peptides with the umami receptor T1R1/T1R3, selecting the three peptides DDSMAATGL, DGEEDASM, and DEEEVDI with the most stable binding for further study. Docking analysis revealed the important roles of the key receptor residues Glu301, Arg277, Lys328, and His71 in hydrogen bond formation. Molecular dynamics simulations validated the robust integrity of the peptide–receptor associations. Finally, sensory evaluation demonstrated that these three peptides possessed significant umami characteristics, with low umami thresholds (0.11, 0.37, and 0.44 mg/mL, respectively). This study, based on metagenomics and deep learning, provides a high-throughput strategy for the discovery and validation of functional peptides. Full article

Consciousness remains one of the most critical yet least understood functions of the brain, not only in humans but also in certain highly organized animal species. In this review, we propose treating consciousness as an emergent, goal-directed informational system organized by the subjective “self” as an active system-forming factor. We present an integrative theoretical–systems framework in which subjectivity functions as system-forming factor of consciousness (SFF) throughout biological evolution. Beginning with proto-conscious invertebrates, we trace progressive elaborations of working and long-term memory, the refinement of behavioral programs, and the emergence of an internal arbiter capable of resolving competing drives. In endothermic vertebrates, subjectivity acquires distinct functional features—sensory filtering, causal reasoning, and adaptive arbitration—underpinned by increasingly complex neural architectures. This evolutionary trajectory culminates in humans, where subjectivity attains its highest level of organization through culturally mediated networks. Although the framework does not assume any specific neural substrate, it provides a testable roadmap linking evolutionary biology, information theory, and quantitative modeling. By clarifying why consciousness arose and how subjectivity shapes complex networks, this perspective also lays the groundwork for exploring possible nonbiological extensions of subjectivity. Full article

This study aimed to investigate the effect of the type of sweetener used (xylitol, stevia, cane sugar) on the quality of liqueurs made from Vaccinium myrtillus L. and Vaccinium corymbosum L. fruits. The quality assessment was performed based on selected organoleptic and physicochemical features, with particular emphasis on the health-promoting potential of the produced beverages. The liqueurs were assessed in terms of their physicochemical parameters: pH, total acidity, density, total soluble solids, color, ethanol and polyphenol contents, and redox potential. Antioxidant capacities were determined by a 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay and ferric reducing antioxidant power (FRAP). The Qualitative Descriptive Analysis method was employed for their sensory assessment. The sensory profiling method was used to determine the intensity of the flavor sensations. The study results showed that the type of sweetener did not affect the antioxidative properties of the liqueur. The ABTS test yielded values from 1081.88 to 1238.13 μmol Tx/100 mL, the DPPH test from 348.8 to 367.88 μmol Tx/100 mL, and the FRAP test from 594.20 to 653.20 μmol FeSO₄/100 mL. However, the sweetening substrate affected the content of polyphenolic compounds in the resulting products, but by no more than 15%. The liqueur sweetened with xylitol had a comparable extract content to that sweetened with cane sugar. All three variants of liqueurs were accepted by the evaluation panel, and their overall qualities were comparable in the sensory assessment. It is, therefore, possible to produce a high-quality liqueur with a reduced caloric value, which will potentially increase its attractiveness for consumers. Full article

Tai Chi provides an age-appropriate exercise to decrease fall risks in older adults. However, the exact mechanism underlying the benefits of Tai Chi practice remains an open question. Thus, this study examined how aging and Tai Chi practice impact adaptation to sensory and motor perturbations while standing. We hypothesized that older Tai Chi practitioners would exhibit a decreased reliance on visual processes as sensory and motor perturbations increased, relative to naive healthy older adults. Using rambling and trembling decompositions of the center of pressure (COP) and frequency-domain features, we examined changes in low (0–0.3 Hz), medium (0.3–1 Hz), and high (1–3 Hz) frequency components, reflecting contributions from the visual, vestibular/somatosensory, and proprioceptive systems, respectively, in healthy young adults (HYA), healthy older adults (HOA), and Tai Chi practicing older adults (TCOA). Our results revealed statistically significant condition-by-group interactions in high-frequency COP-x and rambling-x and COP-y components, medium-frequency COP-y components, and all low-frequency components in COP and trembling (p < 0.05). Further, a significant trial-by-group interaction in high-frequency rambling-y was observed (p < 0.05). These results indicate age and Tai-chi-related differences in modulation of sensory contributions to balance as perturbations increase, and with repeated practice, which merit further investigation. Full article

This study investigates the influences of the packaging design of not from concentrate (NFC) orange juice on consumer sensory preferences and purchase intention. We conducted a laboratory experiment with eighty-one individuals, combining physiological measurements (eye-tracking to assess attention levels) and sensory evaluation (tasting and rating their overall satisfaction with the taste). Participants evaluated different bottles featuring three design elements (transparency, color, label) but with the same juice inside. In line with the literature on the design of packaging, we show that the position of the transparency, color, and text label consistently alters consumer attention levels and sensory preferences for NFC orange juice. We believe that such findings may guide brand managers and product designers to create more appealing beverage packaging to optimize potential market success. Full article

This study aimed to evaluate the drying kinetics, microstructural features, moisture content, color, pH, aw, texture, acidity, rehydration capacity, and sensorial attributes of strawberry slices processed by different drying methodologies. Strawberry samples were processed by hot air-drying (HA, 60 °C, 0.5 m/s), freeze-drying (FD, 0.055 mbar), and pulsed electric field (PEF)-assisted freeze-drying (PEFFD, 1 kV/cm and 3.2 kJ/kg). PEF pre-treatment significantly increased cell membrane permeability by forming micropores, which led to a significant reduction in the moisture content of up to 8.87% and improved the drying efficiency. Nonetheless, this pre-treatment did not significantly alter the drying rate due to the inherent constraints of the freeze-drying process. PEFFD samples better retained their shape, volume, and visual quality, and exhibited a maximum rehydration capacity of 64.90%. The ascorbic acid retention was found to be higher in the FD and PEFFD when compared to HA. FD and PEFFD samples had an increase in both red and yellow hue. PEF shows promise as a pre-treatment technique, improving both the drying efficiency and strawberry quality. Further studies are needed to assess PEFFD’s industrial scalability and economic feasibility. Full article

Situation awareness (SA) involves analyzing sensory data, such as audio signals, to identify anomalies. While acoustic features are widely used in audio analysis, existing methods face critical limitations; they often overlook the relevance of SA audio segments, failing to capture the complex relational patterns in audio data that are essential for SA. In this study, we first propose a graph neural network (GNN) with an attention mechanism that models SA audio features through graph structures, capturing both node attributes and their relationships for richer representations than traditional methods. Our analysis identifies suitable audio feature combinations and graph constructions for SA tasks. Building on this, we introduce a situation awareness gated-attention GNN (SAGA-GNN), which dynamically filters irrelevant nodes through max-relevance neighbor sampling to reduce redundant connections, and a learnable edge gated-attention mechanism that suppresses noise while amplifying critical events. The proposed method employs sigmoid-activated attention weights conditioned on both node features and temporal relationships, enabling adaptive node emphasizing for different acoustic environments. Experiments reveal that the proposed graph-based audio features demonstrate superior representation capacity compared to traditional methods. Additionally, both proposed graph-based methods outperform existing approaches. Specifically, owing to the combination of graph-based audio features and dynamic selection of audio nodes based on gated-attention, SAGA-GNN achieved superior results on two real datasets. This work underscores the importance and potential value of graph-based audio features and attention mechanism-based GNNs, particularly in situational awareness applications. Full article

Vegetable intake among military Service Members (SMs) is well below public health guidelines, with only 12.9% meeting the Dietary Guidelines for Americans (DGAs). Low vegetable consumption negatively impacts diet quality as measured by the Healthy Eating Index (HEI), and poses risks to health and performance. Given the high physical and mental demands of military life, improving diet quality, including through increased vegetable intake, is crucial for optimizing health and readiness. Providing meal kits may help improve vegetable intake by reducing access-related barriers for SMs living or working on a military base. Furthermore, the addition of spices and herbs is a readily modifiable accompanying approach to address taste-related barriers and increase intake that has shown promise in other populations with poor diet quality. Background/Objectives: This study aimed to evaluate whether heat-and-serve meal kits with spices and herbs could increase vegetable intake and liking among active-duty SM by simultaneously targeting barriers to healthy eating and modifiable sensory factors. Methods: Conducted at Naval Support Activity Bethesda, the study randomly distributed heat-and-serve meal kits (n = 400) featuring either spiced (n = 200) or plain versions (n = 200) of four vegetables (broccoli, carrots, cauliflower, and kale). Each kit contained a quick response (QR) code for participants to upload post-consumption photos and rate vegetable liking on a nine-point Likert scale. Food photography (SmartIntake^®) was used to estimate vegetable consumption. Paired t-tests were used to determine differences between the intake of plain and spiced vegetables. Results: Intake of the heat-and-serve vegetables was very high for both the spiced and plain preparations (1.73 out of 2 cups, 87%). There was minimal difference (p = 0.87) between the consumption of spiced (1.75 cups) and plain (1.725 cups) vegetables, suggesting that both were well accepted. Overall, convenient and accessible meal options, alongside sensory-driven strategies, appear to improve some barriers to vegetable consumption in SM populations. Conclusions: Future studies should explore long-term outcomes and adaptability across different military environments, while considering additional factors, including convenience and time constraints, that influence dietary choices in the military. Full article