Search Results (5,594)

Background/Objectives: Our aim was to evaluate sleep quality and excessive daytime sleepiness in complex regional pain syndrome (CRPS) and explore their associations with pain characteristics, functional impairment, depressive symptoms, and pain coping strategies. Methods: This pilot exploratory, cross-sectional observational study was conducted at a single tertiary rehabilitation center using a convenience sample of 21 adults with CRPS Type I (n = 17) or Type II (n = 4). Sleep quality and daytime sleepiness were evaluated using the Pittsburgh Sleep Quality Index (PSQI) and Epworth Sleepiness Scale (ESS). Pain was assessed with the Numeric Rating Scale (NRS), Short-Form McGill Pain Questionnaire (SF-MPQ), and PainDETECT Questionnaire (PDQ). Limb-specific disability was measured using the Disability of the Arm, Shoulder and Hand (DASH) questionnaire for upper-extremity CRPS (n = 10) and the Lower Extremity Functional Scale (LEFS) for lower-extremity CRPS (n = 11). Psychological factors and central sensitization were assessed via BDI-II, CSQ, and CSI. Results: Poor sleep quality (PSQI > 5) occurred in 81.0% (17/21) of participants (mean PSQI: 10.1 ± 4.1). ESS-defined excessive daytime sleepiness was identified in 47.6% (10/21) of patients (mean ESS: 9.6 ± 5.8). In unadjusted bivariate correlation analyses of the full cohort (n = 21), global PSQI score significantly correlated with NRS pain intensity (ρ = 0.445, p = 0.0431), SF-MPQ sensory pain (ρ = 0.468, p = 0.0325), SF-MPQ affective pain (ρ = 0.461, p = 0.0354), and SF-MPQ total score (ρ = 0.504, p = 0.0199. Conclusions: Sleep disturbances and excessive daytime sleepiness are highly prevalent in CRPS patients in tertiary care. Exploratory unadjusted analyses link sleep quality with pain severity, particularly sensory and affective dimensions. Given the exploratory design and small subgroup sample sizes, larger prospective studies are needed to confirm these findings. Full article

Flavored teas have gained popularity because they combine sensory appeal with potential health benefits. Ganoderma lucidum (GL) is a promising functional beverage ingredient owing to its high medicinal value. However, its strong fungal off-flavor and bland taste limit consumer acceptance. Yellow tea (YT), characterized by a mild-sweet aroma and mellow mouthfeel developed during sealed yellowing, provides a suitable matrix for moderating the sensory defects of GL. This study designed a blend-brewing strategy, optimizing the YT to GL ratio (2:3, w/w) and comparing covered (CB), standard (SB), and open-topped brewing (OB) methods. SB achieved the most balanced sensory profile. In contrast, CB intensified bitterness and astringency, which were associated with higher concentrations of EGCG, gallic acid, and theobromine, whereas OB produced a relatively flat taste because of insufficient extraction. Brewing also reshaped self-assembled nanoparticles, with CB inducing pronounced aggregation and SB yielding a broader size distribution, smoother surfaces, and more balanced colloidal proteins, catechins, and caffeine. Removing nanoparticles substantially decreased infusion mellowness, supporting a contribution of the NP-enriched fraction to mouthfeel. These findings demonstrate that Ganoderma lucidum yellow tea (GY) blending and brewing method modulate sensory quality through chemical extraction and colloidal nanoparticle organization, providing a practical strategy to improve Ganoderma lucidum palatability and develop functional tea beverages. Full article

Background: Guided imagery (GI) is a mind–body intervention that uses sensory visualizations to promote relaxation and healing. While being utilized in various clinical settings, its specific cumulative impact on women’s health across different life stages remains to be comprehensively synthesized. This systematic review aims to evaluate the effectiveness of GI on psychological and physiological outcomes in women’s health, including gynecologic/breast cancer, pregnancy, childbirth, and menopause. Methods: A systematic search was conducted across PubMed, Scopus, Web of Science, and CINAHL databases for studies published between 2014 and 2024. The search terms included keywords related to “guided imagery,” “women’s health,” and “experimental studies”. We included randomized controlled trials and quasi-experimental studies focusing on GI interventions in women. Data were extracted on study characteristics, participant demographics, intervention details, and outcomes. The methodological quality was assessed using the JBI Critical Appraisal Tools. Results: A total of 29 studies (27 RCTs, 2 quasi-experimental) involving 1939 women were included. GI was found to significantly reduce anxiety, stress, depression, pain, and fatigue. It also improved quality of life and the overall labor experience during childbirth. The synthesis revealed that GI has evolved from a simple relaxation tool to a holistic mind–body intervention. Conclusions: Guided imagery is an effective, non-invasive, and low-cost complementary intervention that improves various psychological and physiological health outcomes in women. It should be integrated into clinical practice as part of patient-centered, holistic nursing care. Full article

Flower-focused destinations are visually intensive and temporally concentrated, yet the tourism literature treats them through dispersed discussions of gardens, festivals, rural landscapes, destination imagery, and agricultural diversification. This review develops a comparative explanation of how flowering landscapes become tourism resources rather than assuming that scenic quality alone produces durable destination value. An integrative comparative review was undertaken across four analytically contrasting destination–landscape configurations: Japanese cherry blossoms, Provence lavender, Dutch tulips, and Tuscan sunflowers. Literature was identified through targeted searches in Scopus and Google Scholar, citation tracing, and concept-specific follow-up searches, and was organized through a theoretically informed case-level template. Four provisional, overlapping development archetypes are proposed: temporal–ritual festival, sensory–product integration, designed horticultural showcase, and rural-embedded agritourism. A resource–mechanism–outcome (RMO) framework separates floral resources from process-oriented value-creation mechanisms, positive and negative outcomes, enabling capacities, and moderating conditions. It clarifies why similar landscape visibility may support attraction and local value in one setting but crowding, field damage, commodification, or economic leakage in another. The framework provides a transparent basis for destination planning and future empirical testing. Full article

The application of natural colorants in cheese manufacture is gaining increasing interest as an alternative to synthetic additives. This study investigated the incorporation, stability, and technological effects of blackcurrant (Ribes nigrum L.) anthocyanins on semi-hard Trappist cheese during eight weeks of storage under simulated commercial refrigerated display conditions. Cheese samples were soaked in natural blackcurrant juice for seven days and subsequently evaluated for anthocyanin composition, color characteristics, texture properties, microbiological quality, and sensory acceptance. HPLC analysis confirmed the successful incorporation of blackcurrant anthocyanins into the cheese, with delphinidin-3-rutinoside(D-3-R) being the predominant compound. D-3-R concentration decreased from 20.23 to 5.88 mg/100 g dry matter during storage, corresponding to an approximately 71% reduction, while cyanidin-3-rutinoside content became below the detection limit by week 8. Significant changes were observed in all quantified anthocyanins (p ≤ 0.05), indicating progressive pigment degradation. The maximum image-based color difference reached ΔE = 38.20 under standardized imaging conditions. Interestingly, color development followed a biphasic pattern, characterized by initial pigment redistribution and color intensification despite decreasing anthocyanin concentrations, followed by progressive color fading associated with anthocyanin degradation. Texture analysis revealed significant storage-related changes in the mechanical properties of the rind, suggesting structural reorganization of the cheese matrix. Microbiological analyses demonstrated the persistence of technologically important lactic acid bacteria throughout storage, indicating compatibility of the treatment with the cheese microbiota. Sensory evaluation performed by 60 consumers showed high acceptance of blackcurrant-treated cheese. The results indicate that blackcurrant juice soaking is an effective strategy for producing naturally colored semi-hard cheeses enriched with anthocyanins while maintaining desirable microbiological, textural, and sensory characteristics. The observed degradation kinetics under the storage conditions applied in this study emphasize the importance of optimizing storage conditions for anthocyanin-enriched dairy products. Full article

In this study, fermented, dried, salted Spanish mackerel (FDSSM) was prepared using a composite fermentation agent, and its flavor compounds, fermentation conditions, and preparation of a directed vat-set starter were investigated. The results showed that adding a combination of Lactobacillus sakei (LS), Pediococcus pentosaceus (PP), and Lactobacillus casei (LC) at a ratio of 1:1:1 yielded FDSSM with the best sensory quality. LS+PP+LC samples exhibited the highest 5′-IMP and HX content at 492.07 and 526.36 mg/100 g, respectively, and the lowest TBARS content at 0.76 mg/100 g. A total of 77 flavor compounds were detected across the five samples. The key flavor compounds in the FDSSM were 3-methylbutanal, n-hexanal, n-heptanal, n-octanal, nonanal, 1-octen-3-ol, and heptanol. The optimal fermentation conditions for FDSSM were a fermentation time of 5.5 h, a fermentation temperature of 28.5 °C, and a strain addition amount of 4%. The optimal composite protectant for the directed vat-set starter was 15% inulin, 5% gum arabic, 5% skim milk powder, and 5% sodium glutamate at a 1:1:1:5 ratio, yielding the highest microbial protection rate of 69.86 ± 0.23%. The optimal storage temperature for the directed vat-set starter was −20 °C. The viable bacterial count in starter cultures stored for 60 days exceeded 10⁹ CFU/g. The addition of a directed vat-set starter yielded FDSSM with superior sensory quality compared with mixed bacterial cultures. These findings provide a theoretical foundation for the large-scale industrial production of FDSSM. Full article

Identifying Coffea arabica genotypes that combine high cup quality with consistent sensory performance across harvests is relevant for specialty coffee breeding. This study evaluated 37 C. arabica accessions from the EPAMIG Active Germplasm Bank in Patrocínio, Minas Gerais, Brazil, during the 2020 and 2021 harvests. Naturally processed coffees were assessed by trained cuppers using the Specialty Coffee Association protocol and a complementary descriptive ballot for intensity attributes and aroma/flavor nuances. Final cup score, sensory descriptors, across-harvest agreement, principal component analysis, Spearman correlations, and variance components were evaluated. All two-harvest genotype means exceeded 80 points (81.21–85.58), although two genotype-by-harvest means fell below this threshold. The genotype × harvest interaction was significant and exceeded the genotypic variance, resulting in low across-harvest repeatability (H² = 0.30; 95% CI 0–0.64). Scores were, on average, 1.64 points lower in 2021, with low agreement between harvests (ICC = 0.077). MG 1196, MG 1175, and MG 1197 combined comparatively high means with small between-harvest differences and were identified as priority candidates for further validation. Higher cup scores were associated with body, sweetness, aftertaste, and fruity, floral, and sweet nuances. Additional harvests and environments are required before definitive selection. Full article

Smart chemical sensors have emerged as promising tools for real-time monitoring of food spoilage in both fermented and non-fermented products. By detecting key spoilage indicators—including biogenic amines, ammonia, hydrogen sulfide, methane, pH variations, and microbial volatile organic compounds (MVOCs)—these systems enable rapid, on-site assessment of food quality, offering a viable alternative to conventional, time-consuming laboratory analyses. Recent advances encompass diverse sensing mechanisms, including chemiresistive platforms based on conducting polymers and MEMS (Microelectromechanical Systems); optical/colorimetric systems using dyes, metal–organic frameworks, and porphyrins; and electrochemical and biosensing approaches employing enzymes, antibodies, aptamers, and whole-cell recognition elements. These sensors demonstrate high sensitivity (ppb–ppm range), enabling early detection of spoilage before sensory perception or microbiological threshold exceedance. Their applicability has been validated across a wide range of food matrices, including meat, fish, dairy products, vegetables, beverages, and fermented foods. Despite significant progress, key challenges persist, including signal drift, limited specificity, susceptibility to environmental factors such as humidity and temperature, and interference from complex food matrices. Furthermore, integration into intelligent packaging requires the development of flexible, food-safe, and regulatory-compliant materials. Emerging approaches that combine sensor arrays with machine learning and MVOC pattern recognition are enhancing predictive accuracy and enabling food classification across commodity types. Overall, smart chemical sensing technologies are rapidly transitioning from laboratory prototypes to practical applications in intelligent packaging and wireless monitoring systems, with ongoing research focused on improving robustness, standardization, and scalability for commercial deployment. This article provides an overview of the topic, drawing on the available bibliography from the last five years and the most-cited scientific databases. Full article

(1) Background: Wine quality is not a neutral category, but a historically situated construct shaped by classification systems, sensory conventions, varietal prestige, territorial recognition, and market legitimacy. These frameworks have been central to modern wine culture, yet their influence may limit the visibility of local and community-based knowledge systems across historically marginalized viticultural regions. (2) Methods: A systematic review was conducted following PRISMA 2020 guidelines and using the SPICE framework to define the research question. Records from academic databases and complementary sources were screened through predefined criteria and synthesized using thematic analysis. (3) Results: The review shows that colonial and postcolonial histories have influenced the recognition of wine regions, grape varieties, viticultural practices, vineyard landscapes, and quality criteria. Local knowledge, ancestral practices, old vines, heritage grape varieties, and cultural heritage emerge as relevant dimensions of wine value. The reviewed studies suggest that broadening current approaches to wine quality requires greater recognition of cultural, historical, territorial, and locally rooted forms of knowledge. (4) Conclusions: Decolonizing viticulture provides an analytical framework for broadening wine quality beyond established sensory, varietal, and market criteria, while integrating cultural, territorial, and ecological dimensions with scientific and technical knowledge. Full article

The growing demand for clean-label and low-sulphite wines has increased interest in alternative preservation strategies capable of reducing sulphur dioxide (SO₂) usage while maintaining wine quality and stability. In this study, the effectiveness of Vitis vinifera leaf extract as a natural alternative to sulphur dioxide was evaluated in High Hydrostatic Pressure (HHP)-treated Fiano wines. Three experimental wines were produced: CW (control wine), SW (sulphited wine), and LW (leaf-extract wine). Following alcoholic fermentation, all wines were subjected to HHP treatment (600 MPa for 5 min) and stored at 4 °C for 60 days. Physicochemical parameters, volatile organic compounds (VOCs), and sensory characteristics were evaluated immediately after alcoholic fermentation and after HHP treatment followed by refrigerated storage. Compared with the control wine, LW exhibited approximately 20% higher total polyphenol concentrations, whereas SW showed the greatest preservation of fermentation-derived esters. HHP treatment induced only moderate changes in the volatile fraction, confirming the suitability of this non-thermal technology for wine stabilization. LW wines were characterized by higher abundances of terpene-related compounds, C6 alcohols, medium-chain fatty acids, and phenolic-associated volatiles, resulting in more pronounced floral, balsamic, herbaceous, and vegetal sensory attributes. Principal Component Analysis (PCA) explained 79.0% of the total VOC variability and clearly differentiated LW wines from CW and SW according to their volatile profiles, while sensory analysis confirmed the development of a distinctive aromatic identity associated with grapevine leaf extract. Overall, the results indicate that the combined application of V. vinifera leaf extract and HHP represents a promising strategy for the partial replacement of sulphur dioxide in white winemaking. This integrated approach contributes to wine stabilization while promoting the valorization of grapevine leaves as a sustainable winery by-product within a circular economy framework. Full article

Oxygen management during alcoholic fermentation can redirect phenolic reactions and yeast-derived aroma formation, but the use of mild hyperbaric conditions as a micro-oxygenation strategy remains poorly characterized. This study evaluated the effects of hyperbaric micro-oxygenation at 1.40 ATA in a stainless-steel chamber on the fermentation of Vitis vinifera L. cv. Monastrell must, comparing treated and non-micro-oxygenated samples at the initial, mid-fermentation, and final stages. Physicochemical parameters, CIELAB color coordinates, total phenolic content, volatile organic compounds, and descriptive sensory attributes were analyzed. Hyperbaric micro-oxygenation did not impair fermentation completion, as both treatments reached final residual sugar values of 2.2 g/L and alcohol contents of 15.2–15.4% v/v. The treatment promoted a darker final chromatic profile, with lower L*, the highest overall color difference, and a marked increase in total phenolic content, reaching 1900.9 mg gallic acid equivalents/L compared with 1593.2 mg gallic acid equivalents/L in control. Volatile changes were compound, and stage-dependent, indicating modulation rather than generalized enhancement of aroma formation. Ethyl esters, particularly ethyl octanoate and ethyl decanoate, increased markedly under micro-oxygenation, while acetate esters such as ethyl acetate and hexyl acetate decreased relative to the initial must, reflecting a shift in the balance of aroma-active compounds rather than a uniform increase across all volatile families. These findings support mild hyperbaric micro-oxygenation as a promising non-thermal strategy to modulate Monastrell fermentation quality. Full article

Sodium chloride is essential in meat products because it contributes simultaneously to technological functionality, microbiological stability, and sensory quality. This multifunctionality explains why sodium reduction remains a major technological challenge. Excessive sodium intake remains a major public health concern, and processed meat products are among its principal dietary contributors. Lower sodium intake is consistently associated with lower systolic blood pressure, with larger effects in people with hypertension. This integrative review synthesizes evidence from 125 studies identified through a Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA)—guided literature search, covering 4 interrelated aspects of reformulation: technological functionality and the associated quality losses, microbiological risk and validated mitigation strategies, the population cardiovascular benefit, and sensory acceptability together with consumer behavior. The evidence indicates that sodium reductions of 25–50% are achievable when complementary technological, sensory, and microbiological strategies are combined and adapted to the specific meat matrix. A single solution generalized across the entire portfolio of meat products is not supported by the evidence. Full article

Mianning ham is a traditional dry-cured ham from southwestern China, but the coordinated relationships among quality changes, microbial succession, and nonvolatile metabolite remodeling during long-term ripening remain poorly understood. Therefore, samples of Mianning ham aged for one, two, three, and four years were comparatively analyzed. High-throughput sequencing was used to characterize microbial community composition, and untargeted metabolomics was applied to analyze differential metabolite changes and their associations with dominant microorganisms. The results showed that the physicochemical and sensory characteristics of Mianning ham exhibited stage-dependent changes during ripening, with moisture content and pH generally decreasing, while color, texture, and mature flavor characteristics gradually developed. Multivariate statistical analysis identified 99 differential metabolites, which were mainly involved in peptide accumulation, amino acid metabolism, and nitrogen-containing compound transformation. The bacterial communities were mainly composed of Bacillota and Pseudomonadota, while Ascomycota was the predominant fungal phylum. Distinct successional patterns of dominant microbial taxa were observed at different ripening stages. Furthermore, microorganism–metabolite correlation analysis revealed distinct association patterns between internal and surface samples of the ham. Internal microbial communities were mainly associated with nucleotide-related metabolism- and umami-related characteristics, whereas surface microbial communities were more closely associated with the transformation of protein-derived nitrogen-containing compounds and the accumulation of flavor precursors. This study provides insights into the quality formation patterns of Mianning ham during ripening and offers a theoretical basis for ripening-stage evaluation and quality regulation. Full article

Fresh pork remains susceptible to psychrotrophic spoilage during superchilled storage. Although oregano essential oil (OEO), nisin, and active absorbent pads have each been studied, their effects on spoilage-community proliferation and concurrent quality loss remain poorly resolved. Here, we coupled longitudinal 16S rRNA gene profiling with conventional microbiological and quality measurements to evaluate a poly(vinyl alcohol)/soy protein isolate pad containing OEO-loaded soluble soybean polysaccharide-nisin nanoparticles (PS-NPs). Pork was stored at −1 °C for 24 days without a pad (CK), with a nanoparticle-free pad (PS), or with PS-NPs. Bacterial communities in CK and PS-NPs were profiled alongside total viable count, TVB-N, TBARS, protein carbonyls, color, water-holding capacity, and sensory quality. Compared with CK, PS-NPs slowed the increase in viable counts and delayed physicochemical and sensory deterioration. On day 24, Pseudomonas relative abundance was 39.48% with PS-NPs and 51.02% in CK. TBARS and protein carbonyl contents were 36.96% and 19.44% lower than CK, respectively, while cooking loss was 28.49% versus 32.18%. Among the evaluated taxon-quality pairs, Pseudomonas psychrophila showed the strongest positive association with protein carbonyl content. Unlike earlier performance-focused studies, this work links packaging-associated community shifts with concurrent chemical, physical, and sensory changes under superchilling. The findings support PS-NPs as a preservation strategy. Full article

Peanut butter combines nutritional density with two hazard profiles that are often discussed separately: persistence of enteric pathogens in a low-moisture, lipid-rich matrix and pre-processing contamination with aflatoxins. This structured narrative review synthesizes evidence identified in PubMed, Scopus, Web of Science, and Google Scholar between January and June 2026 and asks whether food-matrix characteristics change not only nutrient release but also the reliability and timing of safety controls. The evidence is strongest for prolonged survival and matrix-enhanced heat resistance of Salmonella, the heterogeneous distribution of aflatoxins among kernels, and the limited corrective value of roasting for contaminated lots. Direct studies that measure nutritional and safety outcomes within the same peanut butter formulation are scarce; the proposed framework is therefore an integrative interpretation rather than a quantitatively validated model. In our assessment, the practical value of the matrix concept lies in three decisions: controlling aflatoxins before grinding, validating microbial lethality in the actual product, and protecting post-lethality areas from recontamination. These conclusions support hazard-specific risk management that preserves nutritional and sensory quality without treating shelf stability as evidence of microbiological safety. Full article