Search Results (1,992)

Yeast selection plays a strategic role in winemaking, influencing not only the quality and style of the final product but also the expression of the cultivar. This study evaluated the impact of selected Saccharomyces cerevisiae strains on the fermentation of three white grape cultivars grown in Western Sicily: Grillo, Catarratto, and Moscato Giallo (Vitis vinifera L.). A standardized vinification protocol was applied to assess the fermentative performance and effects on the chemical composition, aromatic profile, and sensory profile. Alcoholic fermentation kinetics, major analytical parameters, free and glycosylated volatile compounds, and sensory attributes were monitored. Significant differences were observed among the yeast strains in their fermentation dynamics and production of secondary metabolites. Notably, certain strains enhanced the aromatic expressions of the cultivars, particularly in Moscato Giallo, modulating the free and glycosylated terpene profiles. This approach to fermentation highlights the potential to optimize wine quality through yeast selection, aligning the strain performance with the specific needs of each cultivar. Furthermore, the use of efficient yeast strains may reduce reliance on additives, contributing to more sustainable and economically viable winemaking. Full article

This study investigated the antimicrobial potential of Coptis chinensis rhizome extract against key oral pathogens and evaluated the safety and clinical efficacy of a CCE-loaded mouthwash. CCE exhibited broad-spectrum bactericidal activity, with low minimum inhibitory concentrations (0.002–0.008%) and minimum bactericidal concentrations (0.004–0.016%) against Streptococcus mutans, Aggregatibacter actinomycetemcomitans, and Porphyromonas gingivalis. Time-kill kinetics revealed that CCE promptly eradicated Porphyromonas gingivalis. To balance antimicrobial potency and sensory acceptability, specifically the extract’s bitterness, we established the CCE concentrations in the mouthwash at 0.01% and 0.02% (w/v). Preclinical safety evaluations in animal models, including oral mucosal irritation and skin sensitization tests, confirmed the biocompatibility of 0.02% CCE, yielding “None” and “Non-sensitizer” ratings, respectively. Furthermore, a four-week, randomized, double-blind clinical trial (n = 73) revealed that 0.02% CCE mouthwash substantially reduced halitosis-inducing volatile sulfur compounds (hydrogen sulfide by 59.5% and methyl mercaptan by 50.0%). Significant improvements were also observed in the Plaque Index (55.2% reduction), Gingival Index (52.0% reduction), and Bleeding on Probing (77.3% reduction), with no adverse effects. These findings provide preliminary evidence that CCE mouthwash improves halitosis-related parameters and gingival indices in adults with self-reported halitosis, though further research is required to evaluate its long-term impact on broader periodontal disease states. Full article

Spinal cord injury (SCI) is an acute, devastating neurologic condition that results in permanent progressive motor deficits, sensory disturbances, and autonomic dysfunctions, which limit function, participation, and quality of life. Although substantial progress has been made during the last several decades for both early trauma care and rehabilitation protocols following SCI, long-term neurological recovery remains unpredictable and often incomplete. This manuscript summarizes mechanistic and clinical evidence regarding robotic-assisted rehabilitation (RAR) and spinal neuromodulation (SN), which have been published since 2010 until the present time in a structured narrative review of the literature on these two emerging areas for neurorehabilitation after SCI. RAR provides high-intensity, task-specific training that consistently results in improvements in functional outcomes such as balance, coordination, and independence; however, its impact is limited when it comes to walking speed or voluntary motor control. SN (particularly epidural stimulation) can activate the residual neural pathways to standing up and stepping even after a complete injury but effects are typically stimulus dependent, with heterogeneous clinical results that often lack strong long-term evidence due in part to variability in patient selection, stimulation parameters and rehabilitation protocols. However, there is emerging mechanistic data supporting combining modulation of excitability through SN approaches along with structured sensorimotor training as an approach for enhancing recovery. Collectively, these findings support a shift toward more physiology-driven neurorehabilitation strategies and the need for future research to improve clinical translation and outcome predictability by patient stratification using standardized intervention protocols that include longitudinal evaluation. Full article

Background: Microbial contamination of fresh beef remains a major challenge in the meat industry, driving the need for effective natural preservation strategies that can extend shelf life while meeting consumer demand. Methods: Chitosan-based edible coatings enriched with free and nanoencapsulated Ocimum basilicum L. essential oil at concentrations of 0.25%, 0.5% and 1% were evaluated for their efficacy on fresh beef during 20 days of refrigerated storage. Microbiological parameters, including total bacterial count, lactic acid bacteria, psychrotrophic bacteria, and Pseudomonas spp., as well as physicochemical indicators such as pH and thiobarbituric acid reactive substances, were monitored at regular intervals throughout storage. Results: All active coatings significantly retarded microbial growth and lipid oxidation compared to the uncoated control (p < 0.05), with effects being concentration-dependent. Nanoencapsulation was achieved with an efficiency of 74%, and all formulations consistently showed better results compared to free essential oil coatings at equivalent concentrations. Application of a chitosan coating with 1% nanoencapsulated essential oil reduced total viable count by 1.5 log CFU/g and lactic acid bacteria by 0.7 log CFU/g, with the most pronounced effect observed for Pseudomonas spp. (1.9 log CFU/g reduction). In the same sample, MDA content remained below the threshold level until the end of storage. Additionally, sensory analysis indicated that the use of nanoparticles significantly improved the overall acceptability of the coated beef. Conclusions: These findings confirm that chitosan–basil nanoparticle coatings represent a promising natural alternative to conventional preservatives for improving microbiological safety and extending the shelf life of fresh beef. Full article

Background/Objectives: Monoclonal antibodies targeting the calcitonin gene-related peptide (CGRP) pathway are effective drugs for migraine prevention. The worsening of symptoms after treatment discontinuation has raised the question of whether these agents are associated with sustained central neurophysiological adaptation. This study investigated treatment-associated changes in sensory processing and cortical network efficiency during preventive treatment with CGRP monoclonal antibodies (mAbs). Methods: Twenty-two patients with episodic migraine (21 female, 46.2 ± 13.8 years) and 22 age- and sex-matched healthy controls underwent visual and somatosensory evoked-potential (VEP, SSEP) assessments and quantitative electroencephalography (qEEG). Patients were investigated before treatment initiation (V0) and after 3 months of CGRP mAb treatment (V3). Healthy controls were assessed once. Results: The lack of habituation of VEPs at V0 shifted toward habituation at V3 following treatment with CGRP mAbs (Δslope: −0.37 ± 0.83, p = 0.03). VEP habituation at V3 no longer differed significantly from controls. SSEP amplitudes remained stable and did not differ significantly between groups across the study interval. Exploratory qEEG parameters indicated a less efficient cortical network organization at V0 that was no longer significantly different from controls at V3. Conclusions: Three months of CGRP mAb treatment was associated with a partial normalization of selected neurophysiological parameters, particularly VEP habituation and exploratory qEEG network measures. Given the study design and small sample size, these findings indicate adaptive changes in multi-domain processing, yet these should not be overinterpreted as proof of disease modification. Full article

Background/Objective: This study aimed to determine the prevalence of neurological symptoms and findings in patients with Ankylosing Spondylitis (AS) and to evaluate their relationship with disease activity. Methods: A total of 86 patients diagnosed with AS underwent a structured neurological examination including assessment of mental status, cranial nerves, motor system, deep tendon reflexes, pathological reflexes, and cerebellar/extrapyramidal functions. Sensory deficits and motor weakness were recorded. Orthostatic hypotension was evaluated as a clinical marker of autonomic involvement. Insomnia symptoms and neuropathic pain features were assessed clinically. Disease activity was quantified using the Bath Ankylosing Spondylitis Disease Activity Index (BASDAI). Associations between neurological findings, BASDAI scores, and inflammatory parameters were analyzed. Results: Motor weakness was observed in 5% of patients. Sensory deficits were present in 31% and orthostatic hypotension in 23% of patients. Insomnia symptoms were reported by 51% and neuropathic pain features by 53% of participants. A highly significant association was found between insomnia and neuropathic pain (p < 0.001). BASDAI scores were significantly higher in patients with insomnia, orthostatic hypotension, and sensory deficits (p = 0.004, p = 0.014, and p < 0.001, respectively). No significant association was observed between Anti-Tumor Necrosis Factor therapy and sensory deficits, and no significant correlation was demonstrated between neurological findings and C-reactive protein/Erythrocyte Sedimentation Rate values (p > 0.05). Conclusions: Neurological symptoms are common in AS and are associated with higher disease activity, without parallel changes in inflammatory markers such as CRP and ESR. Systematic evaluation of these symptoms may facilitate earlier identification of subgroups with a higher disease burden and inform individualized follow-up and management strategies. Full article

The generation of byproducts during the production of apple and carrot juices can negatively impact the environment. Using these byproducts as functional ingredients represents an integrated and innovative strategy for today’s food industry. This review aims to provide a comprehensive analysis of the progress made over the past decade in the applications of apple and carrot pomace in the food industry, with an emphasis on qualitative analyses (compositional, sensory, functional) in the context of promoting sustainability and resource efficiency. The main quality parameters of apple and carrot pomace and pomace powders, as well as of the composite food products in which they were incorporated, were examined with the optimal dosage. The analysis reveals the extent to which the studied powders can improve—or fail to improve—the nutritional, functional, or sensory parameters of composite products, while accounting for environmental impact and sustainable practices within the context of circular economy. It is found that the industrial reintegration of apple and carrot pomace has nutritional, functional, and bio-packaging development potential, with the main remaining challenge being the development of solutions to preserve the color and rheology of composite products. Full article

Wine phenolic composition is strongly influenced by tannin structure, yet how the polymerization degree of exogenous proanthocyanidins modulates wine quality during aging remains unclear. This study investigated the effects of adding grape seed proanthocyanidins (GSP) with different mean degrees of polymerization (mDP 4.63, 3.29, and 1.31) to Cabernet Sauvignon wine by analyzing phenolic compounds, tannin structure, anthocyanin components, CIELAB color parameters, and astringency over 6 months of bottle aging. Low-mDP GSP (rich in galloylated monomers) provided the biggest initial phenolic boost, while high-mDP GSP (dominated by non-galloylated units) sustained tannin enrichment throughout aging. Low-mDP GSP accelerated tannin maturation and color evolution toward aged wine characteristics, with Mv-3-Coglu identified as a key precursor for brick-red hue development. Sensory evaluation revealed that high-mDP GSP enhanced coarse and drying astringency, whereas low-mDP GSP promoted velvety mouthfeel. These findings establish that GSP polymerization degree critically determines phenolic evolution, color stability, and mouthfeel during bottle aging, providing a scientific basis for selecting structure-specific proanthocyanidins to achieve targeted wine quality outcomes. 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

The increasing popularity of fermented beverages, such as kombucha, has prompted the search of alternative ingredients with distinct functional and sensory properties. Orange (Citrus sinensis L. Osbeck) peel, an abundant by-product of the citrus industry, represents a valuable natural source of flavanones associated with multiple health benefits, offering a suitable substrate for fermentation. In this context, the present study proposes the valorisation of this by-product through the development of a new fermented beverage analogous to kombucha, rich in bioactive flavanones. During the fermentation process, variations were observed in physicochemical quality parameters (pH (4.86–2.91), titratable acidity (maximum 0.45% as acetic acid), and total soluble solids (TSS) (6.90–7.05 °Brix), as well as in the fermentation metabolites and substrates: sucrose (73.99–45.75 g/L), fructose (0.98–6.87 g/L), glucose (1.60–1.35 g/L), ethanol (0.06–0.24 g/L), and acetic acid (0.45–3.00 g/L). On the other hand, the initial total flavanone content (11.85 mg/100 mL), of which 70% corresponded to hesperidin, decreased during fermentation but then remained stable, reaching a final concentration of 5.72 mg/100 mL. Overall, these results highlight the potential of orange peel by-products for the development of innovative fermented beverages with a high content of bioactive flavanones, which are distinct from conventional tea-based kombucha. Moreover, this strategy represents a potential approach for this citrus waste valorisation, contributing to improved resource efficiency and supporting the transition towards a circular economy. Full article

Yogurt represents a traditional fermented dairy product characteristic of the Balkan Peninsula and is widely consumed in the Republic of Bulgaria. The aim of the present study was to develop omega-3-enriched yogurt. Four yogurts were produced: one control sample and three experimental variants enriched with chia oil (0.63%), cod liver oil (1.55%), and algal oil (1.10%). Coriander essential oil (0.038%) was added to each oil formulation. The products were monitored on days 1 and 14 of storage. The oils were pre-encapsulated in alginate beads to limit oxidative processes and preserve sensory properties. Yogurt samples were evaluated for oxidative stability, fatty acid composition, microbiological parameters, physicochemical properties, textural and sensory characteristics. Titratable acidity, pH, water-holding capacity, antioxidant activity, and microbiological parameters were not significantly affected by the incorporation of encapsulated oils. In contrast, significant differences were observed in texture and sensory attributes among the enriched variants. The chia oil sample exhibited the highest oxidative stability, followed by the algal oil yogurt, whereas the lowest stability was observed in the cod liver oil variant; however, all products remained within acceptable oxidation limits up to day 14. Approximately 350 g, 260 g, and 120 g of yogurt enriched with chia, cod liver, and algal oil, respectively, were required to meet the recommended daily omega-3 intake. The developed products demonstrated potential as dairy foods enriched with omega-3 fatty acids, with improved nutritional value. Full article

The aim of this study was to develop and characterize a wine-based flavored beverage produced from single-varietal white Moscatel wine with the incorporation of freeze-dried strawberry extract (cv. Fortuna Original^®), and to evaluate its physicochemical, chromatic, and short-term sensory stability over 20 days. Five formulations (0, 4, 6, 8, and 12 g extract per 500 mL) were analyzed after 10 and 20 days of storage. The incorporation of strawberry extract led to increased total acidity and slight dilution of alcohol content (from ≈7.1% to 6.9% v/v), while pH and density remained stable, indicating the preservation of the physicochemical structure of the wine matrix. Chromatic parameters showed modulation associated with strawberry-derived pigments, with reduced variability over time, suggesting short-term color stabilization. Analytical results demonstrated low coefficients of variation for most parameters after 20 days, indicating system consistency during storage. Sensory evaluation revealed that the formulation containing 6 g of extract exhibited a higher aromatic intensity and enhanced red fruit perception compared to the control wine. Overall, the results demonstrate that the incorporation of freeze-dried strawberry extract into a white wine matrix is technologically feasible and enables the controlled modulation of physicochemical and sensory properties without compromising short-term stability. Full article

In the study of sensory processes, the visual system has received the most research compared to other sensory systems. The primary difference between visual and auditory perception lies in the nature of the stimuli and the reception processes: vision perceives electromagnetic radiation, while auditory perception perceives acoustic signals of mechanical origin. This review aims to analyze modern approaches and controversies to the mechanisms of auditory perception related to psychophysics, psychophysiology, psychopathology, modern research on hearing in human–computer interaction (HCI) systems, and machine learning methods. Modern studies of acoustic patterns include a comprehensive assessment of the physical characteristics of perception, complex nonverbal auditory cues, verbalization, perception and memory, as well as individual differences in auditory perception. An analysis of the scientific literature allowed us to conclude that acoustic signals transformed in the brain into auditory images retain (encode) a number of amplitude-temporal parameters of acoustic signals that facilitate auditory discrimination (filtering), but interfere with auditory detection (recognition). Signal processing often, but not necessarily, involves brain regions involved in other forms of perception. It depends on subvocalization, includes semantically interpreted information and expectations, pictorial (visual) and descriptive components, functions as a mnemonic, and is linked to individual musical ability and experience (although the mechanisms of this connection are unclear). Full article

Sea fennel (Crithmum maritimum L.) is an emerging crop valued for its nutritional and sensory properties and has been reported to exert health-promoting effects, including antioxidant, anti-inflammatory, antimicrobial, and cardioprotective activities, as well as potential benefits for gut health and metabolic regulation. Building on these features, the present study aimed to unlock the potential of sea fennel to produce novel pickles. Two independent batches were prepared using young leaves and stems of sea fennel fermented in brine. After fermentation, salt concentration was standardized in all prototypes, and two types of vinegar (apple and wine) were added at four acetic acid levels (0.05%, 0.2%, 0.5%, and 0.7%). All prototypes were subsequently subjected to mild pasteurization. During fermentation, physicochemical and microbiological parameters were monitored, while after pasteurization additional physicochemical, microbiological, volatile organic compound (VOCs), and sensory analyses were performed during storage. In both batches and across all prototypes, fermentation resulted in a significant pH decrease, dominance of lactic acid bacteria, inhibition of Enterobacteriaceae, and a gradual increase in yeasts. Following vinegar addition and pasteurization, pH, titratable acidity, and salt content remained stable over six months of storage in most prototypes, particularly those with 0.2% acetic acid. Pasteurization effectively inactivated lactic acid bacteria and Enterobacteriaceae in all prototypes, whereas yeasts and mesophilic bacteria persisted in low-acidity samples (0.05%). Therefore, the 0.05% acidity samples were later excluded due to mid-stage microbial spoilage. Batch-dependent differences were observed in color and sensory attributes, with batch 2 showing higher overall stability mainly in acidic flavor and aroma, particularly in prototypes with 0.2% acidity. VOCs analysis revealed profiles primarily driven by batch variation, with secondary modulation by vinegar type: sesquiterpenes remained stable, while γ-terpinene, limonene, and p-cymene were the dominant compounds, with greater stability observed in batch 2. Overall, the combined use of lactic acid fermentation, vinegar pickling, and mild pasteurization represents a promising strategy for preserving sea fennel and supports its potential as a vegetable crop. Full article

Consumer interest in low-SO₂ white wines is increasing; however, such approaches may reduce compositional and sensory predictability. This study evaluates how three fermentation strategies—SO₂ addition and Saccharomyces cerevisiae ES181 inoculation (SO₂Sc), spontaneous fermentation (NoSO₂-Spont), and inoculation with S. cerevisiae ES181 without SO₂ addition (NoSO₂Sc)—shape the chemical profile, polyphenolic composition, colour, microbiological status, and sensory perception of ‘Solaris’ wines relative to the must (reference). A single batch of ‘Solaris’ must (one press run) was split into three variants and fermented under identical temperature conditions (12 ± 0.5 °C), followed by cool ageing and natural sedimentation prior to bottling. Basic oenological parameters, selected fermentation by-products, viable yeast counts, CIE Lab colour, targeted polyphenolics (phenolic acids, flavonols, flavan-3-ols, and stilbenes), PCA of by-products, and blind sensory evaluation were assessed. The NoSO₂-Spont variant showed reduced fermentation completeness (higher residual sugars and lower ethanol) and the highest volatile acidity, together with elevated glycerol and several higher alcohols, and received the lowest sensory ratings. The SO₂Sc variant yielded the most controlled outcome, with the lowest volatile acidity, the brightest colour (higher L*, lower b*), and the highest sensory acceptance. The NoSO₂Sc variant produced intermediate sensory scores and a higher total phenolic content; however, volatile acidity remained high and viable yeast counts were the greatest, indicating increased susceptibility to microbiological activity during extended pre-bottling handling. Overall, the SO₂Sc strategy provides the greatest chemical stability and sensory acceptance, whereas low-SO₂ regimes require a hurdle approach (oxygen control, residual sugar management, hygiene, and stabilisation) to limit spoilage development and post-bottling refermentation. Full article