Search Results (1,633)

Oats (Avena sativa L.) are a rich source of β-d-glucans, dietary fibre, proteins, and lipids. However, the behaviour of these components in wheat–oat composite systems during baking, particularly with regard to matrix-dependent analytical responses, remains unclear. This study evaluated the compositional changes, technological performance, and sensory quality of wheat bread enriched with various forms of oat. Composite flours containing 5–15% wholegrain oat flour, commercial oat bran, milled commercial oat flakes, or milled sprouted oat grain (sprouted under laboratory conditions for three days at 25 °C) were prepared using the Slovakian oat cultivar ‘Peter’. The raw materials, flour blends, and baked breads were analysed for β-d-glucans (BG), total dietary fibre (TDF), starch, proteins, and lipids using standardised enzymatic, gravimetric, and polarimetric methods. Bread quality was assessed through loaf volume measurements and a sensory evaluation using a 5-point hedonic scale by seven trained panellists. Multivariate statistical analysis was applied to integrate compositional, technological, and sensory data. Compared to wheat flour (0.24% BG and 3.45% TDF), the incorporation of oats significantly increased the contents of BG, TDF, proteins, and lipids, with oat bran showing the strongest enrichment effect (owing to 15.69% TDF in the raw material). Baking induced oat-form-dependent changes in the measured BG and TDF content. The level of BG diminished in wholegrain oat blends but increased or remained stable in bran-rich systems. This reflects differences in matrix structure and analytical extractability, rather than true compositional gains. Meanwhile, starch content consistently declined across all composite breads. Fibre-rich formulations exhibited reduced loaf volume and altered both bread geometry and morphology, particularly at 15% substitution. Breads containing 5% oat flour or moderate levels of oat bran (5 or 10%) were considered the most acceptable in terms of nutritional enhancement and quality attributes. Germinated oat breads showed the greatest technological impairment and the lowest sensory scores. Overall, moderate oat enrichment strikes a balance between nutritional improvement and technological performance without significantly compromising sensory quality. These findings emphasise the significance of matrix effects when interpreting standard total dietary fibre and β-d-glucans analyses and offer an integrated analytical and technological framework for the rational design of fibre-enriched cereal products. Full article

This study developed enriched kurt formulations using buttermilk protein sediment, spray-dried whey, soy protein concentrate, and flaxseed cake, and assessed their effects on composition, physicochemical parameters, microbiological stability, and sensory quality. Protein content increased from 46.2% in the control to 48.7–52.4% in experimental samples. Calcium levels rose from 750 mg/100 g to 856 mg/100 g in Experiment 1 and 880.7 mg/100 g in Experiment 3 (p < 0.05), demonstrating strong mineral enhancement. Moisture decreased from 13.61% in the control to 11.68–12.90% in enriched variants (p < 0.05), indicating more efficient dehydration and a denser structure. pH remained within 4.1–4.3 and water activity stayed below 0.60, supporting long-term microbial stability. Amino acid profiling showed higher levels of essential amino acids, particularly leucine and lysine, in samples containing buttermilk protein sediment and whey. Microbiological analysis confirmed low total viable counts values (9.0 × 10²–1.2 × 10³ CFU/g), consistent with the high acidity and low moisture of traditional kurt. Sensory evaluation revealed significant variation among formulations. The control and Experiment 2 received the highest taste and aroma scores (4.67 points), while Experiment 3 showed the lowest values (3.33 points; p < 0.05). Appearance scores decreased notably in darker samples, with Experiment 3 showing a reduction from 4.67 to 2.67 points (p < 0.05). Texture also differed across variants; Experiment 2 maintained acceptable hardness and cohesiveness (4.33 points), whereas Experiment 3 displayed increased crumbliness (3.0 points; p < 0.05). The findings demonstrate that functional enrichment of kurt is feasible when ingredient levels remain within an optimal range. The Experiment 2 formulation achieved improved nutritional value without compromising sensory quality, providing a promising basis for further technological development and commercial application. Full article

Plant-based meat alternatives (PBMAs) are gaining increasing attention due to their potential role as substitutes for traditional meat products, driven by sustainability and health concerns related to animal production and consumption. Therefore, investigating and understanding consumer acceptance of less common PBMAs remains crucial. In this context, this research explored sensory expectations and actual experiences of a plant-based hotdog compared to a pork hotdog in a US sample. Using a within-subject design, participants (n = 88) evaluated both products before and after tasting, assessing overall liking, willingness to buy (WTB), and key sensory attributes. Furthermore, Check-All-That-Apply (CATA) batteries were used to explore product descriptors and situational appropriateness for consumption, while open-ended questions were employed to examine what consumers liked and disliked the most about the products in more detail. Results revealed no significant differences in expected liking between the two products before tasting. However, after tasting, the pork hotdog received significantly higher scores for both overall liking and WTB compared to the plant-based hotdog. Despite the plant-based product being associated with situations related to health and sustainability, it did not lead to the same appealing hedonic experience as the animal-based product. In addition, both penalty-lift analysis and text mining of the open-ended responses confirmed that consumers seek meaty characteristics in both animal- and plant-based hotdogs (e.g., “I don’t like how light the meat is” or “would like a more meat flavor”). This research provides valuable implications for policymakers and the food industry in terms of aligning strategies with consumers’ preferences and needs, supporting efforts to reduce red meat consumption and promote healthier, more sustainable dietary choices. Full article

Place attachment refers to the meaningful ties between individuals and their environments. In educational settings, multi-sensory spatial qualities enhance spatial experience and support long-term well-being. Yet, the relationship between place attachment and spatial qualities has not been sufficiently articulated from a sustainability perspective. This study investigates the associations between sensory spatial qualities and place attachment in educational settings. Accordingly, the study aims to achieve the following: (1) determine students’ place attachment scores, (2) assess multi-sensory spatial qualities in educational spaces, and (3) examine their relationship to support sustainable well-being. The empirical phase employs synchronic methodology conducted with 70 architecture students in the educational spaces of the Department of Architecture at ATU. Place attachment scores were measured via the Place Attachment to University Scale, and sensory spatial qualities were recorded on-site. The relationship is analyzed through Spearman’s correlation, linear regression, and hierarchical regression analyses. Spearman’s correlation indicates significant associations between place attachment and thermal (r = 0.312; p = 0.0086) and visual (r = −0.297; p = 0.0124) qualities. Multiple linear regression shows that thermal (β = 0.466; p = 0.001) and visual qualities (β = −0.0016; p < 0.001) are associated with place attachment. Hierarchical regression reveals that adding multi-sensory spatial variables results in a significant increase in explained variance (ΔR² = 0.118; p < 0.001) beyond exposure-related factors (R² = 0.685). These findings demonstrate the contribution of multi-sensory spatial quality to sustainable well-being and its alignment with sustainability-oriented educational environments. Full article

Although fermented seasonings play a pivotal role in improving food quality, the high sodium content of many traditional products poses considerable public health concerns, including hypertension and cardiovascular disease. This study established a low-salt fermentation strategy for Mumashan chili by regulating water activity (a_w) under NaCl concentrations ranging from 4 to 12% (w/w). The a_w-regulated system effectively maintained a_w within ± 0.03 at both 25 and 40 °C, thereby sustaining stable microbial activity despite the reduced salt concentration. Compared with the control group 15% NaCl, the 4% NaCl treatments exhibited significantly higher total acidity (130–200 g/kg vs. 24–58 g/kg) and a faster consumption rate of reducing sugars, with MH12 achieving an 80% rate of reducing sugars by day 21. Sensory evaluation revealed a higher overall quality score for the low-salt chili mash (MH12, 7.7/10), which was associated with a balanced aroma profile and enhanced color stability (ΔE < 5). However, the elevated relative abundance of opportunistic pathogens (Klebsiella app., ~10%) highlights the necessity of strict raw material hygiene. Overall, these results validate the feasibility of a_w regulation for low-salt fermentation, elucidate the associations between microbial communities and flavor development, and provide a basis for future industrial applications. Full article

Background: A childhood burn presents new and unfamiliar challenges to patients and their parents during recovery. These injuries can negatively impact activities such as independence in self-care, participation in physical activity, and social interaction. As such, pediatric burn patients are at risk of poorer quality of life (QoL) outcomes after their burn. In this longitudinal, observational cohort study, we examined the social, demographic, and clinical factors that were associated with a poor QoL at 12 months postburn for pediatric patients aged > 2 years with non-severe burns in Western Australia. Methods: Inpatients were recruited from the pediatric burn unit at Perth Children’s Hospital in Western Australia between February 2021 and September 2022. Demographic and family information (age, sex, postcode, parental education, languages spoken at home) and clinical data (burn cause, TBSA%, location, surgical interventions, length of stay) were collected at baseline. At 6 and 12 months, caregivers completed the Brisbane Burn Scar Impact Profile (BBSIP). Results: A total of 37 caregivers completed the Brisbane Burn Scar Impact Profile (BBSIP). For the child’s QoL, 57% of caregivers reported that some impact remained for overall QoL, 32% for sensory intensity, 46% for sensitivity, 22% for daily living (22%), and 19% for emotional reactions. Parent worry was impacted in 46% of caregivers. Being female was associated with greater long-term impacts, particularly in overall functioning and parental worry. The burn location also influenced outcomes, with injuries to the upper limbs linked to higher sensory intensity and emotional impact. Children from culturally and linguistically diverse (CaLD) backgrounds, indicated by those speaking a language other than English at home (LOTE), demonstrated significantly greater effects across several domains, including overall impact, daily living, appearance, and parent worry. Conclusions: A substantial proportion of children continued to experience impacts from non-severe burns across multiple domains, indicating that even small-area burns can have lasting effects. The factors associated with worse scores were the child being female, the families being linguistically diverse, and upper body burns. Full article

Medium-milled rice is increasingly valued for its health benefits and distinctive aroma, which differs from that of white rice because differences in milling degree modify the content of lipids and other aroma precursors. However, its aroma profile remains underexplored. This study aimed to systematically analyze aroma differences among four Simiao rice cultivars after medium milling (8% degree of milling) and to elucidate the chemical basis underlying consumer preference. Odor sensory evaluation identified Xiangzhuxiang as the cultivar with the highest aroma acceptance. Subsequently, gas chromatography–olfactometry–mass spectrometry and odor activity value analysis characterized the volatile profile, identifying 45 volatile compounds across the four cultivars, including 17 key odor-active components. Multivariate statistical analysis pinpointed the discriminating key odor-active compounds responsible for the superior aroma quality of Xiangzhuxiang. The results showed that (E,E)-2,4-decadienal and indole (VIP > 1.0, FDR-adjusted q < 0.05, FC > 1.2, OAV > 1.0, confirmed by GC-O) significantly increased the aroma scores of Xiangzhuxiang; imparted nutty, fatty, and sweet notes; and thus played a decisive role in shaping its characteristic aroma. Moreover, the moderate levels of hexanal and octanal in Xiangzhuxiang facilitated its characteristic aroma expression. These findings provide a basis for developing premium fragrant Simiao rice cultivars optimized for medium milling. Full article

This study investigated the optimisation of roselle (Hibiscus sabdariffa L.) leaf tisane formulation using response surface methodology (RSM), targeting total phenolic content (TPC), ferric reducing antioxidant power (FRAP), and DPPH radical scavenging activity as quality indicators. A face-centred central composite design was employed to evaluate dose effects (0.5–2.5 g) and infusion time (5–15 min). Multi-response optimisation using the desirability function identified 1.81 g dose and 5 min infusion as the optimum condition, yielding predicted values of 24.46 mg GAE/100 mL (TPC), 61.07 µmol Fe²⁺/100 mL (FRAP), and 80.47% (DPPH), with a composite desirability score of 0.64. Validation experiments confirmed strong predictive accuracy, with deviations of 0.80% (FRAP) and 3.92% (DPPH), and a modest deviation of 13.2% (TPC), acceptable within complex food matrices. The findings demonstrate that short infusion times are sufficient to extract key bioactives, ensuring consumer convenience and energy efficiency, while valorising roselle leaves as an underutilised by-product into a sustainable functional beverage. Future studies should address sensory acceptance, stability, and bioavailability to support industrial applications further. Full article

Recent studies have shown that the use of non-Saccharomyces yeasts, either alone or in co-fermentation with Saccharomyces cerevisiae, can enhance the development of specialty beers with distinctive compositional characteristics. This study aimed to evaluate the main compositional and sensory differences between American Pale Ale (APA) beers produced using the commercial strain S. cerevisiae US-05 as a single starter (Test 1), and those produced through sequential inoculation with Metschnikowia pulcherrima 62 followed by S. cerevisiae US-05 (Test 2). Analyses focused on key chemical parameters and volatile compounds at the end of primary fermentation (F1) and after 20 days of refermentation at 20 °C (F2). After F1, Test 2 samples showed higher concentrations of glycerol and higher alcohols (isoamyl alcohol, benzeneethanol) and lower concentrations of esters (isoamyl acetate, ethyl hexanoate, ethyl octanoate) compared to Test 1. After F2, the differences in higher alcohol content became less significant, whereas ester concentrations, particularly ethyl acetate and ethyl octanoate, were significantly higher in Test 2. Sensory evaluation revealed that beers from Test 2 exhibited more pronounced floral and fruity notes and achieved higher overall scores in the panel assessment. These findings indicate that sequential inoculation with M. pulcherrima 62 followed by S. cerevisiae enhances both the chemical complexity and sensory appeal of APA beers, highlighting the strain’s potential as a valuable tool for developing specialty beers with unique aromatic profiles. Full article

In response to growing consumer interest in plant-based and eco-friendly diets, the food industry is seeking to enrich bakery products with functional plant proteins, which are highly nutritious and environmentally beneficial. This study aimed to evaluate the effect of incorporating pea protein isolate (PPI) and rice protein isolate (RPI) at levels of 5% and 15% on the structural and sensory quality and nutritional properties of vegan cookies. The addition of plant-derived proteins significantly influenced the colour and texture of the cookies. The addition of PPI increased lightness (L* up to 70.05 at 5%), whereas the addition of RPI caused pronounced browning (BI = 100.00 at 15%) and structural hardening at higher inclusion levels. Protein content increased with enrichment, reaching 9.49 g/100 g in the P15% sample (a 95.7% increase compared to the control sample). Total phenolic content increased markedly, particularly in the P15% sample, rising by 144%. However, this was not accompanied by a proportional increase in antioxidant activity, as determined by ABTS and DPPH assays. Sensory evaluation revealed that cookies enriched with 5% protein maintained high consumer acceptability (overall scores > 7.0), whereas higher levels of protein incorporation led to a significant reduction in sensory quality. The results indicate a trade-off between nutritional enhancement and sensory acceptability in vegan cookies enriched with pea and rice protein isolates, with 5% incorporation providing the most balanced outcome within the studied formulations. Full article

The green-making stage is crucial for forming the distinctive aroma and flavor of Tieguanyin tea. Current green-making stage recognition relies on tea makers’ sensory experience, which is labor-intensive and time-consuming. To address these issues, this paper proposes a lightweight automatic recognition model named T-GSR for the accurate and objective identification of Tieguanyin tea green-making stages. First, an extensive set of Tieguanyin tea images at different green-making stages was collected. Subsequently, preprocessing techniques, i.e., multi-color-space fusion and morphological filtering, were applied to enhance the representation of target tea features. Furthermore, three targeted improvements were implemented based on the MobileNet V3 backbone network: (1) an adaptive residual branch was introduced to strengthen feature propagation; (2) the Rectified Linear Unit (ReLU) activation function was replaced with the Gaussian Error Linear Unit (GELU) to improve gradient propagation efficiency; and (3) an Improved Coordinate Attention (ICA) mechanism was adopted to replace the original Squeeze-and-Excitation (SE) module, enabling more accurate capture of complex tea features. Experimental results demonstrate that the T-GSR model outperforms the original MobileNet V3 in both classification performance and model complexity, achieving a recognition accuracy of 93.38%, an F1-score of 93.33%, with only 3.025 M parameters and 0.242 G FLOPs. The proposed model offers an effective solution for the intelligent recognition of Tieguanyin tea green-making stages, facilitating online monitoring and supporting automated tea production. Full article

Background: Diabetic peripheral neuropathy (DPN) is a major complication of type 2 diabetes mellitus (T2D) that reduces quality of life and increases the risk of foot ulcers and amputations. Early detection is essential, and blood-based biomarkers may support improved screening and timely intervention. This study aimed to identify novel circulating biomarkers for the identification of DPN in patients with T2D. Methods: In the screening phase, plasma samples from 43 participants (10 healthy volunteers [HV], 20 T2D without complications, and 13 T2D with DPN) were analyzed using an antibody array targeting 310 proteins. Thirteen differentially expressed proteins were identified, and six hub proteins were selected through bioinformatic analysis. In the validation phase, plasma concentrations of the six proteins were measured by ELISA in 252 subjects (100 HV, 97 T2D without complications, and 55 T2D with DPN). Mucin-1 expression in sciatic nerves was further evaluated in db/db mice. Results: Of the six hub proteins (TGFB1, MUC1, PF4, IL2RA, SELL, B2M), only mucin-1 showed a significant increase in the DPN group. Plasma mucin-1 positively correlated with MNSI scores and negatively with motor and sensory nerve conduction velocities. In db/db mice, sciatic nerve mucin-1 expression was elevated, while CD31 expression was reduced. Conclusions: Plasma mucin-1 is strongly associated with DPN in both humans and animals and may serve as a promising biomarker for the screening and early identification of DPN. Full article

The quality of different coffee varieties varies, and the corresponding bioactive value of coffee processing byproducts is often overlooked. For that, we employed HPLC, GC-MS, and electronic sensory analyses to evaluate the key bioactive components, antioxidant potential, and flavor traits of green coffee bean and coffee processing byproducts of seven coffee varieties. The results showed that green coffee beans (Oe+Ie) and exocarp (Ep) possessed strong antioxidant activity and high total phenolic content (TPC), caffeine and trigonelline content. Among the varieties, DR390 contained higher levels of total phenols, caffeine, and trigonelline, whereas DR402 was rich in caffeine and chlorogenic acid. In addition, RY3 exhibited higher TPC, total flavonoid content (TFC), caffeine, and chlorogenic acid. The parchment (Pc) layer was rich in soluble sugars (1.83–5.43%), while the silverskin (Sk) contained relatively high levels of chlorogenic acid (3.58–4.69 mg/g). Flavor analysis identified eleven classes of volatile compounds in green coffee bean (Oe+Ie) and byproducts (Ep, Pc, Sk), with esters, ketones, alcohols, and aldehydes being the most prevalent. Seven key aroma compounds, including methyl salicylate, phenethyl alcohol, nonanal, and benzaldehyde, were identified across the various structural tissues of coffee fruit. Distinct flavor profiles were observed among the coffee fruit parts: green coffee bean (Oe+Ie) was nutty; the Ep showed fruity and cocoa-like aromas; the Pc and Sk exhibited papery and nutty aromas, respectively. Varieties DR397, DR402, and RY3 exhibited pronounced aroma profiles. Comprehensive analysis showed that DR402 and RY3 had higher overall scores for bioactive and flavor components than other varieties in their groups. In summary, green coffee bean (Oe+Ie) exhibited strong antioxidant activity and high levels of bioactive compounds. Coffee byproducts, such as the Ep, hold potential for extracting natural antioxidants and bioactive compounds to develop specialty products or for other high-value utilization. Full article

This study aimed to evaluate the feasibility of producing vinegar from organic third-category apples, peaches, and clementines on a laboratory scale. Two-step fermentation with Saccharomyces cerevisiae and Gluconobacter oxydans was applied, monitoring production of ethanol and acetic acid and microbial dynamics. Fruit vinegars were subjected to analyses of sensory traits, color, volatile organic compounds (VOCs), and antioxidant activity. Comparable ethanol yields across substrates were obtained, ensuring consistent acetous fermentation and achieving acetic acid concentrations of 5.0–5.6%. Dynamics of yeasts and acetic acid bacteria reflected the production of and subsequent decrease in ethanol. Overall, fermentation proceeded a bit faster in peach juice. Overall, the fruit vinegars, particularly those from peaches and clementines, exhibited darker and more saturated tones. The values of colorimetric indexes fell within the range reported for vinegars. Sensory analysis highlighted large differences among the vinegars. Notwithstanding the highest scores of color, aroma intensity, and floral aroma received by the peach vinegar (PV), it received the lowest acceptability. Clementine vinegar (CV) was especially appreciated. Multivariate analysis based on the VOC profile showed that apple vinegar (AV) was quite similar to the commercial one, whereas PV and CV were well distinguished from it. CV showed the highest antioxidant activity followed by PV. Full article

Milk beer, a modern Chinese dairy beverage, is usually fermented by the co-culture of lactic acid bacteria (LAB) and Kluyveromyces marxianus (K. marxianus), with the latter known for its ability to produce aroma compounds. However, the accumulation of lactic acid produced by LAB can inhibit the growth of K. marxianus, which inevitably hinders the diversity and intensity of flavor compounds in milk beer. In this study, adaptive laboratory evolution (ALE) was applied to the parental strain Kluyveromyces marxianus CICC1953 (Km-P) under different concentrations of lactic acid to obtain an evolved strain Km-ALE-X20 with enhanced acid tolerance and increased titer of phenylethyl alcohol, which has a floral, rose-like aroma. Km-ALE-X20 demonstrated a 16-fold increase in OD₆₀₀ and a 28-fold increase in phenylethyl alcohol production compared with Km-P in chemically defined medium (CDM) containing 20 g/L lactic acid. Comparative genomics analysis suggested that mutated genes CTA1, TSL1, ERG2 were related to enhanced acid tolerance, while ARO8, ARO9, FKS2 were related to increased production of aroma compounds. Furthermore, Km-ALE-X20-fermented milk beer showed 33.87% and 32.43% higher production in alcohol and ester compounds than that of Km-P-fermented milk beer. Interestingly, sensory analysis showed that while Km-ALE-X20-fermented milk beer had higher sensory scores for rose and fruity aroma attributes, Km-P-fermented milk beer possessed a more balanced aroma profile. This paper highlights the first application of ALE to enhance the signature rose aroma of K. marxianus-fermented milk beer and provides an efficient framework for ALE-based breeding of aroma-producing food microorganisms. Full article