Search Results (5,289)

Mycotoxins are compounds produced by the secondary metabolism of certain fungi. These compounds contaminate foods worldwide and pose a severe threat to the health of humans and animals. They also cause huge economic losses. A plethora of methodologies, encompassing agricultural, biological, chemical, and physical approaches, have been devised to curtail the presence of mycotoxins in food commodities. Among the physical processes, cold plasma (CP) has emerged as a useful technique for controlling the presence of toxigenic fungi in foods and for degrading the mycotoxins occurring in them without significantly affecting the quality and organoleptic properties of the treated commodities. The present review endeavors to demonstrate the efficacy of CP as a method of eradicating or reducing both the toxigenic mycobiota and the mycotoxins present in the most contaminated foods, including nuts, dried fruits, and cereal grains. The mechanisms of toxin degradation proposed by the different researchers are also examined and compared. Furthermore, the impact of the CP effect on the quality, sensorial characteristics, and toxicological properties of the treated food is thoroughly examined. Full article

The aim of the study was to investigate the effect of enriching carrot slices by NFC (not from concentrate) juices from chokeberry (CH), sea buckthorn (SB), cherry (CHE) and carrot (CA) before microwave-vacuum (MVD) and freeze-drying (FD) carrot on the physicochemical and thermal properties. While water activity (AW) was not dependent on enrichment treatment but only on drying method, NFC juices significantly enriched carrot slices with biocomponents. Freeze-dried samples, as a reference, had significantly lower AW than those dried by the MVD method. Both FD and MVD-dried samples had comparable polyphenol content and DPPH antioxidant activity (AA), but the MVD-dried samples exhibited higher ABTS antioxidant activity. Carrot enrichment in chokeberry and cherry juices resulted in up to six and 10 times higher TPC than in the raw material. In addition, samples enriched in these juices and dried with FD proved to be the most stable in terms of water state and glass transition temperature (61.4 and 69.6 °C) and water activity (approx. 0.10). In FTIR analysis, all samples exhibited similar spectral shapes, indicating similar chemical composition and functional group composition. Only in the spectral region below 900 cm⁻¹ were unique molecular vibrations induced by various organic compounds present. Enriching carrot in juices and MVD can lead to increased hardness (Fmax and breaking work), although this is associated with increased crispness, resulting from the microstructure with a large number of small pores, especially in MVD samples enriched with cherry, chokeberry, and carrot juices, with scores of 8.0–8.4 In this respect, the average crispness rating of the MVD samples (7.2) exceeded that of the FD samples (6.8). If there is a requirement for crunchiness in the future production of dried vegetables as snacks, changes in hardness should be prioritized, along with color and biocomponent content. Full article

Background/Objectives: The Chinese porcupine (Hystrix hodgsoni) is a distinctive rodent species characterized by specialized ecological adaptations and sensory traits; however, genomic resources for this species have remained limited. This study aims to provide a reliable reference for comparative and evolutionary analyses by constructing a high-quality genome. Methods: We generated a chromosome-level genome assembly of the Chinese porcupine using long-read sequencing combined with chromatin conformation-based scaffolding, followed by comprehensive structural and functional annotation. Comparative genomic analyses across representative mammals and functional enrichment analyses were conducted to investigate lineage-specific gene family dynamics. Results: The assembled genome shows high contiguity and completeness. Comparative analyses revealed a substantial number of gene families significantly expanded along the porcupine lineage. Functional enrichment demonstrated strong overrepresentation of olfactory-related processes, including olfactory receptor activity, odorant binding, and detection of chemical stimuli. Additionally, several expanded families were associated with epidermal differentiation, keratinization, and skin development. Conclusions: Gene family expansions in the Chinese porcupine are biased toward sensory perception and epidermal functions, suggesting potential genetic bases for its enhanced environmental sensing and integumentary specialization. This assembly provides an important genomic resource for porcupine research and new insights into the molecular mechanisms underlying sensory and skin-related adaptations in rodents. Full article

Pomegranate peel, an agro-industrial by-product, is a promising source of functional compounds. This study evaluated pomegranate peel powder (PP) as a multifunctional yogurt ingredient and assessed its effects on the phytochemical profile, antioxidant activity, physicochemical properties, color, texture, microstructure, mineral composition, storage stability, and sensory acceptability. Yogurts supplemented with 3% and 6% PP were compared with a control. PP contained 12.49 mg GAE/g dw total polyphenols, 9.16 mg CE/g dw flavonoids, 63.66 mg C3G/100 g dw anthocyanins, 17.48% dietary fiber, 341.88 mg/100 g calcium, and 140.99 mg/100 g magnesium. PP addition improved yogurt functionality in a concentration-dependent manner. The 6% formulation showed the highest total polyphenol content (9.71 mg GAE/g dw), antioxidant activity (63.67 µmol TE/g dw), dry matter (19.20 g/100 g), and dietary fiber (1.19 g/100 g). Syneresis decreased from 18.22% in the control to 12.17% and 9.22% in the 3% and 6% PP yogurts, respectively, while firmness increased from 3.85 N to 4.80 N. After 21 days of refrigerated storage, fortified yogurts retained high phytochemical and antioxidant levels. Although the 6% formulation provided greater enrichment, the 3% yogurt offered the best balance between functionality, technological performance, and sensory quality, supporting PP valorization in cleaner-label dairy products. Full article

Healthy, inclusive, and environmentally supportive educational settings are increasingly recognised as relevant to children’s development, well-being, and equity. However, evidence on the physical environment in early childhood education remains fragmented across outdoor spaces, indoor spatial organisation, indoor environmental quality, materials, and contaminant-related conditions. This systematic review aimed to synthesise current evidence on the relationship between the physical environment of early childhood educational settings and multidimensional indicators of child well-being. The protocol was registered in PROSPERO, and the review followed PRISMA 2020 guidelines. Searches were conducted in Web of Science Core Collection, Scopus, ERIC, and APA PsycInfo. Methodological quality and risk of bias were assessed using ROBINS-I and JBI critical appraisal tools. Eighteen studies were included. Of these, 10 focused on outdoor spaces and schoolyards, five on indoor spaces and spatial organisation, and three on indoor environmental quality, materials, or contaminants. The findings suggest four main interpretive patterns: (i) expanding opportunities for participation through functionally diverse areas and materials; (ii) shaping coexistence and interaction through access to and distribution of resources; (iii) supporting sensory regulation; and (iv) sustaining environmental health and habitability. Overall, more favourable settings were associated with better indicators of activity and play, interaction and coexistence, and involvement and regulation. For indoor environmental quality studies, however, the evidence was mainly indirect, referring to environmental-health, comfort, exposure, or habitability indicators rather than direct child-level well-being outcomes. The certainty of the evidence was moderate to low due to methodological limitations, particularly confounding and selection bias in non-randomised intervention studies and imprecision in the measurement of environmental exposure in several cross-sectional studies. The findings may inform cautious reflection on spatial design, educational practice, and policy, but stronger recommendations require more robust study designs, reproducible exposure metrics, clearer distinction between direct and indirect well-being-related indicators, and comparable outcome measures. Full article

Background: Plant essential oils are extensively utilized for their antimicrobial properties; however, the specific antifungal mechanisms of certain compounds are not well characterized. Geraniol, a naturally occurring monoterpene alcohol approved for use in foods, demonstrates potential efficacy against spoilage fungi, yet detailed mechanistic insights are lacking. Methods: In this study, we determined the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of geraniol against P. polonicum. We assessed the underlying mechanisms by evaluating membrane integrity, intracellular leakage, reactive oxygen species (ROS), antioxidant enzymes (superoxide dismutase [SOD], peroxidase [POD], catalase [CAT]), malondialdehyde (MDA) levels, ATP content, and ATPase activity. Inoculated yam slices were exposed to geraniol vapor, and we monitored sensory, physicochemical, enzymatic, and microbial parameters. Results: Geraniol exhibited a minimum inhibitory concentration/minimum fungicidal concentration (MIC/MFC) of 0.3 mL/L. It disrupted cellular membranes, induced leakage, generated ROS, and caused lipid peroxidation, leading to elevated levels of malondialdehyde (MDA). Additionally, geraniol activated antioxidant enzymes and impaired energy metabolism. Fumigation with geraniol dose-dependently delayed the deterioration of yam, reduced weight loss, preserved texture and color, inhibited polyphenol oxidase (PPO) and POD activities, enhanced CAT and SOD activities, lowered MDA levels, and suppressed bacterial growth. Conclusions: Geraniol inhibits P. polonicum through multiple mechanisms, including membrane disruption, oxidative stress, and interference with energy metabolism, thereby effectively preserving the quality of fresh-cut yam and demonstrating potential as a natural preservative. Full article

The growing demand for healthier and functional foods has driven the development of fish-based products enriched with natural ingredients that enhance nutritional quality and oxidative stability. This study evaluated the effect of incorporating bacupari peel flour (0, 0.75, 1.5, and 2.25%) into Nile tilapia burgers prepared from filet and mechanically separated meat. Proximate composition, antioxidant capacity (DPPH and ABTS), physicochemical and technological parameters, texture profile, microbiological safety, fatty acid profile during refrigerated storage, and sensory acceptance were determined. The flour exhibited a high fiber content (58.6%) and strong antioxidant activity (>94% inhibition for both DPPH and ABTS assays). Its inclusion significantly increased the fiber content of the burgers (from 3.23% to 6.43%), reduced pH and cooking loss, and enhanced the antioxidant capacity of the products. Changes in color and increased hardness were observed at higher inclusion levels. All treatments complied with microbiological standards and maintained acceptable sensory properties. Although an initial increase in fatty acids was observed with flour addition, a reduction occurred after 14 days of refrigerated storage. Bacupari flour demonstrated potential as a functional ingredient for nutritional enrichment and technological improvement of fish burgers. Full article

This study characterized the physicochemical, rheological, and sensory parameters of five commercial natural-flavored yogurt brands available in the Peruvian highland’s region. The methodology included proximate composition, pH, titratable acidity, soluble solids, color (CIELab*), flow properties, viscoelastic behavior, and consumer sensory analysis using CATA questions and an acceptability test. The results revealed high variability among samples: soluble solids ranged from 7.24 to 16.27 °Brix, acidity from 0.68 to 1.03%, and two distinct rheological groups were identified: firm yogurts (G′ > 190 Pa) and soft yogurts (G′ < 30 Pa). Sensory attributes such as “pleasant texture,” “creamy,” and “milky flavor” positively influenced acceptability, whereas “acidic” and “watery” attributes negatively affected it. The sample with a balanced sensory profile (moderately sweet and creamy) achieved the highest acceptability score (7.8/9). It is concluded that yogurt quality in the highlands market is heterogeneous and that consumer acceptability depends more on sensory balance than on firmness alone. It is recommended that the dairy industry standardize fermentation processes to control acidity and optimize texture, prioritizing creaminess and homogeneity, and that regulatory authorities strengthen monitoring of these critical parameters to ensure safe and consistent products. Full article

Lentils constitute a strategically important crop within sustainable agricultural systems, particularly in the context of rising global demand for plant-based protein sources. In Switzerland, approximately 95% of lentil seeds are imported, underscoring the untapped potential for domestic production. This study systematically evaluated the performance of multiple lentil genotypes, alongside optimal seeding densities and growing seasons, through a series of field experiments conducted over five years. In addition, a sensory evaluation was performed on 12 selected genotypes to assess consumer-relevant quality traits. The findings revealed substantial variability in yield among genotypes, ranging from 0.9 to 1.6 t/ha; however, interannual variation exerted a more pronounced influence, with yields fluctuating between 0.1 and 2.0 t/ha. Notably, autumn-sown lentils achieved yields of up to 2.7 t/ha in three out of four growing seasons, even among genotypes lacking full winter-hardiness, indicating significant production potential under appropriate management conditions. Optimal plant densities were identified within the range of 180–240 plants/m². From an economic standpoint, higher seeding densities appear justifiable, as the increased seed costs are offset by corresponding gains in yield. Since intercropping of lentils with oats did not negatively affect grain yield nor the thousand kernel weight, the benefits of this cropping system are highlighted. Sensory analysis demonstrated statistically significant differences in attributes such as mealiness and juiciness, leading to the classification of genotypes into three distinct sensory clusters. Despite these differences, overall sensory variation was relatively limited, suggesting that genotype selection may be guided primarily by agronomic performance, climatic adaptability, and winter-hardiness, as well as by market preferences for seed colour and size. Collectively, these results highlight the potential of autumn sowing as a viable strategy to enhance lentil production and reduce the risk of crop failure in Swiss agricultural systems. Full article

This study investigated the comprehensive effects of harvest timing and stir-frying on Ziziphi Spinosae Semen (ZSS) quality using chemical profiling, Caenorhabditis elegans bioassays, and intelligent sensory analysis (electronic nose (E-nose), electronic tongue (E-tongue), and gas chromatography-ion mobility spectrometry (GC-IMS)). Results indicated that delaying harvest to 15 September significantly promoted bioactive accumulation, with total saponins reaching 9.54 g kg⁻¹ at this stage. Stir-frying the optimal raw material further enhanced pharmacological efficacy; spinosin content increased 1.48-fold, and C. elegans motility cessation time significantly shortened from 240 s to 180 s, demonstrating superior sedative activity. Additionally, stir-frying improved the total sensory score from 53.8 to 80.4, characterized by a harmonized balance of bitterness and umami. GC-IMS analysis identified Maillard reaction products, specifically 2-methylpyrazine and 2-methylbutanal as key markers responsible for the distinctive roasted aroma. Consequently, harvesting the fruits of Ziziphus jujuba var. spinosa at physiological maturity, followed by the stir-frying of ZSS effectively enhances its sedative effects and flavor profile. Full article

This study investigated the effect of ozonation of wheat flour (30 ppm O₃ for 30 min) on the microbiological status of flour, as well as the profile of volatile compounds, the mechanical properties, and the sensory characteristics of the resulting bakery products. Ozonation significantly reduced the microbial load of the flour, decreasing aerobic bacteria from 1.4 × 10⁵ to 1.7 × 10⁴ CFU·g⁻¹ and yeasts and moulds from 2.8 × 10³ to 1.3 × 10² CFU·g⁻¹, while lactic acid bacteria populations remained unchanged. HS-SPME-GC-MS analysis revealed that the ozonated flour contained six volatile compounds (compared to three in the control), predominantly nonanal (80.62%), an aldehyde formed via the ozonolysis of unsaturated fatty acids. Although these ozone-induced aldehydes were also detected in the final bakery products, their peak areas decreased substantially (to ≤3.3% of the flour values), suggesting thermal desorption during baking. Texture profile analysis demonstrated that products baked from ozonated flour exhibited increased hardness (Cycle 1: 68.06 N vs. 53.42 N; Cycle 2: 59.41 N vs. 47.52 N) and chewiness (427.95 mJ vs. 404.70 mJ) compared to controls. This textural degradation is likely due to ozone-induced modifications in enzyme activity (proteolytic, amylolytic, and lipolytic) and gluten protein cross-linking via disulphide bond formation. Furthermore, sensory evaluation using a five-point scale showed lower acceptability for the ozonated products (3.04 vs. 3.74), with panellists noting inferior taste, aroma, crumb colour, and flexibility. In conclusion, while ozonation effectively reduces the microbiological load of wheat flour, the applied high-dose treatment (30 ppm, 30 min) negatively impacts the sensory and textural quality of the bakery products, indicating that milder processing parameters are necessary to balance safety and quality. Full article

Probiotic yeasts are increasingly proposed as adjuncts in fermented dairy products, but their behavior in kefir is still poorly described. This proof-of-concept study examined the effect of Saccharomyces boulardii CNCM I-745 supplementation on kefir produced with two traditional grain cultures and two industrial direct-vat-inoculation cultures during 21 days of cold storage at 4 °C. Microbiological, physicochemical, and sensory parameters were monitored on days 1, 7, 14, and 21. The starter culture type was the main source of variation, with traditional grain kefirs showing higher microbial counts and better sensory scores than industrial cultures. S. boulardii did not change pH, titratable acidity, Lactococcus spp., or total mesophilic aerobic bacteria, indicating that it can be added without disturbing the established kefir microbiota or its acidification pattern. The probiotic yeast increased the total yeast count, slightly modulated Lactobacillus spp., and gave a small improvement in taste–aroma scores. In the yeast-free industrial culture, S. boulardii maintained viable counts above 6 log CFU/g throughout storage, showing that it can act as the sole yeast source in kefir matrices that lack indigenous yeast. Traditional grain kefirs kept a more stable overall sensory quality across 21 days than industrial cultures. The multivariate analysis confirmed two largely independent quality dimensions, one related to lactic acid bacteria and acidity and another to sensory perception. The study supports the use of S. boulardii as a probiotic adjunct in kefir and provides preliminary effect-size information for future, adequately replicated trials. Full article

Background: Carpal tunnel syndrome (CTS) is the most prevalent peripheral nerve entrapment neuropathy, with rising incidence in aging populations. Uncertainty persists regarding the efficacy and safety of carpal tunnel release (CTR) in patients aged ≥ 70 years. Objectives: To systematically evaluate the indications, clinical outcomes, and utility of CTR in elderly patients (≥70 years), with comparison to younger cohorts. Methods: Following PRISMA 2020 guidelines, PubMed/MEDLINE, Scopus, CENTRAL, Embase, Web of Science, and grey literature sources were searched from inception through September 2025. Two independent reviewers extracted data; inter-rater agreement was strong (κ = 0.81–0.86). The primary outcome was the Boston Carpal Tunnel Questionnaire (BCTQ). Weighted mean differences (WMDs) with 95% confidence intervals (CIs) were calculated using DerSimonian–Laird random-effects models. Certainty of evidence was assessed using the GRADE framework. Results: A total of 20 studies encompassing 3841 operated hands, including 1139 hands in elderly patients and 2702 hands in younger comparators across comparative studies, were analyzed. Mean SS-BCTQ improvement was 1.8 points (95%CI: 1.6–2.0; exceeding the established MCID of 1.04–1.05 points). FS-BCTQ improvement was 1.1 points (95%CI: 0.9–1.3; marginally below the pooled MCID of 1.13 points). Elderly patients demonstrated SS-BCTQ improvement of 1.7 points and satisfaction rates of 72–94%, comparable to younger cohorts (75–95%; p = 0.38). Grip strength improved 15–25% in younger patients but remained unchanged in elderly patients (p < 0.001). Sensory recovery reached 42% in elderly versus 58% in younger patients (p < 0.01). Complication rates were low and age-independent (3.1%; RR 1.08; 95%CI: 0.86–1.35; p = 0.52). GRADE certainty was as follows: low for symptom and functional improvement; very low for surgery versus conservative management. Conclusions: CTR is associated with significant symptomatic benefit in elderly patients when conservative treatment fails, with complication rates comparable to younger populations. Age alone should not constitute a surgical contraindication. Preoperative counseling must establish realistic expectations regarding grip strength and functional recovery. High-quality randomized trials in elderly populations remain an urgent research priority. Full article

Tea quality evaluation is increasingly moving from subjective sensory assessment and destructive laboratory analysis toward rapid, non-destructive, and data-driven approaches. This review summarizes recent advances in multimodal sensing integrated with deep learning for tea quality evaluation, with emphasis on sensor complementarity, data-fusion strategies, representative applications, and deployment-related limitations. Major sensing modalities, including machine vision, near- and mid-infrared spectroscopy, Raman and fluorescence spectroscopy, hyperspectral imaging, and electronic nose/electronic tongue systems, are discussed in relation to their ability to characterize appearance, chemical composition, aroma, flavor, processing status, and safety-related attributes. Applications are examined for quality grading, chemical composition prediction, aroma and flavor characterization, fermentation monitoring, and safety-related extensions across representative tea products, including green tea, black tea, dark tea, matcha, and jasmine tea. Overall, multimodal approaches can outperform single-sensor systems only when the selected modalities provide complementary, rather than redundant, information layers. However, practical translation remains constrained by small and weakly standardized datasets, insufficient external validation, sensor instability, limited model transferability, high computational cost, and insufficient interpretability. Future research should prioritize standardized datasets, leakage-free validation protocols, interpretable multimodal modeling, truly independent external validation, interoperable multi-sensor platforms, and lightweight deployable models. Full article

This study aimed to develop shrimp gravlax (Penaeus japonicus) as a ready-to-eat seafood product and to determine its shelf life. The product was prepared using a curing method and stored at 4 °C for 30 days. Quality changes were monitored at five-day intervals through analyses of TVB-N, TBARs, peroxide value, pH, water activity, total mesophilic aerobic bacteria, and total psychrophilic bacteria. Gradual shifts in quality parameters were observed during storage, with notable increases in TVB-N, lipid oxidation markers, and microbial counts. Sensory scores declined over time, yet the product remained acceptable until approximately day 25. These findings suggest that shrimp gravlax has a shelf life of around 25 days under the studied conditions. To support freshness evaluation, machine learning models including Support Vector Machine (SVM), K-Nearest Neighbors (K-NN), and Decision Tree (DT) were applied. After data augmentation and parameter optimization, the models achieved high classification performance, reaching up to 100% under optimized conditions. The classification outcomes aligned well with experimental observations, highlighting the potential of machine learning to strengthen shelf-life assessment when multiple quality indicators are considered together. Nevertheless, the models were developed under a single storage condition and focused on classification rather than time-series prediction. Further research using independent datasets and varied storage environments will be necessary to enhance model generalizability. In conclusion, shrimp gravlax can be regarded as a promising ready-to-eat product. Combining traditional processing methods with machine learning provides a practical and innovative approach to shelf-life evaluation in seafood systems. Full article