Search Results (54)

Background and Clinical Significance: The recreational use of semisynthetic cannabinoids (SSCs) is increasing, and SSCs account for more than 40% of all new substances reported at the European level. Although designed to mimic the effects of tetrahydrocannabinol (THC), the primary psychoactive compound in cannabis, evidence suggests that certain SSCs may elicit stronger, prolonged and unintended pharmacological effects. SSCs are easily accessible, particularly via online retailers, but in some countries, SSCs are also sold in convenience stores or specialty stores selling legal low-THC or cannabidiol (CBD) products. Often, SSCs are sold as “legal highs” and are found in various forms, including herbal mixtures (spice), vape products, and edibles such as cookies and candies, specifically targeting young users, including children. The products are frequently mislabeled and sold as souvenirs or aromatic potpourri to bypass regulations. Case Presentation: We present a case of a male in his early forties who was admitted to the Emergency Department due to noticeable deficits in alertness and responsiveness after recreational ingestion of two cannabis cookies labeled to contain 40 mg “CC9” and a bite of a gummy with unknown contents. The patient experienced vomiting and visual problems, and suffered from nine days of cognitive and physical impairment. HHC-C9, a novel SSC, was detected in blood through forensic toxicological analysis. Conclusions: Recreational use of HHC-C9 can cause vomiting, visual disturbances, and drowsiness, potentially requiring hospital treatment. Potency, clinical effects, and toxicity of SSCs can vary significantly, and in combination with easy accessibility, SSCs pose a potential risk of intoxication to unaware consumers. Full article

Extensive research is underway on a variety of functional foods that support consumer health. A promising combination is milk (a drink with high nutritional value), fortified with spices (naturally rich in antioxidant compounds) and supplemented with low-calorie, health-promoting sweeteners. The aim was to analyze the antioxidant activity (AA), total polyphenol content (TPC), and mineral composition of milk beverages fortified with a mixture of spices and sweeteners and to verify the interactions between these ingredients. Twenty-four variants of milk drinks were prepared with the addition of three types of spice mixtures (1:1) of clove (Cl), cinnamon (Ci), and turmeric (Tu) with the shares of 2.5%, 5%, 7.5%, and 10%, and two types of sweeteners—erythritol (E) and stevia (S)—as well as six control samples, including three 10% aqueous solutions of spice mixtures. AA was measured using the ABTS, FRAP, and DPPH methods. TPC was determined using the Folin–Ciocalteu method. Mineral content (Ca, Mg, Fe, Cu, and Zn) was assessed using the FAAS/FAES method. The highest AA was demonstrated for beverages with Cl-Ci and Cl-Tu, whereas the highest TPC was found in those with Cl-Tu. AA and TPC values increased with the increase in the share of spices in the beverages, and both measurements were significantly higher in beverages with erythritol compared to those with stevia. Despite the 4–5 times lower TPC, 3–8 times higher AA was demonstrated in beverages with the addition of 10% spice mixtures than their corresponding control samples (aqueous solutions with the addition of 10% spice mixtures), which suggests the great role of interactions between nutrients in food. For beverages with 10% Cl-Ci/Cl-Tu mixtures, significantly higher ABTS, FRAP, and DPPH were observed than would result from the simple sum of AA of the components (synergistic effect). The opposite (antagonistic) effect was observed for beverages with Ci-Tu. AA was positively correlated with the content of Fe, Mg, and Cu; negatively with Ca; and not correlated with Zn. The results suggest that the most health-promoting properties are exhibited by the milk drink with the addition of 10% Cl-Tu and erythritol, demonstrating the highest AA and TPC, the strongest synergistic effect of the components, and the highest content of Mg and Zn. This study highlights the importance of carefully selecting and combining ingredients to maximize the antioxidant properties of functional beverages. However, further research is needed to expand knowledge on this issue. Full article

A total of 98 samples of spices, herbs, and mixtures commercialized in Italy were analyzed for 11 mycotoxins, regulated and non-regulated. The occurrence of 1–4 mycotoxins was found in 84% and 60% of spice samples and herb samples, respectively. Spices were the most contaminated matrix. Total aflatoxins were detected in 5% and 9% of herbs and spices, respectively, and ochratoxin A was detected in 14% of spices and not at all in herbs. Only one sample of spices (cloves) showed an AFB₁ value (9.0 µg/kg) higher than the limit. No sample of herbs and spices had an OTA content beyond the limit. Within the non-regulated mycotoxins, ZEA was the most commonly occurring, and its mean levels in positive samples of spices ranged from 4.6 µg/kg (ZEA) to 1813.9 µg/kg (FB₁). The mean levels of FB₂ and ZEA in positive samples of herbs were 131.4 µg/kg and 2.5 µg/kg, respectively. The mean levels of non-regulated mycotoxins in positive samples of herbs-and-spices mixtures ranged from 2.6 µg/kg (ZEA) to 1071.7 µg/kg (FB₁). The most contaminated herbs and spices were garlic and basil, respectively. This study provides a significant amount of information on the natural occurrence of multi-mycotoxins in herbs and spices consumed in Italy, which will be useful for the future regulation of some mycotoxins, in particular, FBs. Full article

Fermented urutan is a dry fermented sausage made from a mixture of pork and Balinese spices, traditionally prepared using conventional methods. However, variations in spices and raw materials may affect the bacterial diversity of urutan. This study aimed to reveal the bacterial diversity of urutan from household industries using a metagenomic approach. A bacterial diversity analysis was conducted using Nanopore Sequencing Technology (ONT). Samples were collected from household industries in two regencies: Tabanan and Gianyar. The results show that Bacillota (98%) had the highest abundance in all samples at the phylum level. At the genus level, variations in bacterial composition were observed, with Staphylococcus (8–89%), Weissella (5–32%), and Lactococcus (3–39%) being the most abundant. The richness and diversity of bacterial species were greater in the KH group (Gianyar regency) than in the BRT group (Tabanan regency). A correlation analysis revealed that five genera—Staphylococcus, Lactococcus, Mammalicoccus, Macrococcoides, and Citrobacter—showed a strong correlation with the pH, water activity (aW), and acidity of fermented urutan. These findings provide insights into the bacterial community and could aid in the development of starter cultures to improve the consistency and quality of traditional fermented foods. Full article

Natural compounds from plants represent suitable options to replace synthetic biocides when employed against microorganisms in various applications. Essential oils (EOs) have attracted increased interest due to their biocompatible and rather innocuous nature, and complex biological activity (fungicide, biocide and anti-inflammatory, antioxidant, immunomodulatory action, etc.). EOs are complex mixtures of derived metabolites with high volatility obtained from various vegetal parts and employed to a great extent in different healthcare (natural cures, nutrition, phyto- and aromatherapy, spices) and cosmetics applications (perfumery, personal and beauty care), as well as in cleaning products, agriculture and pest control, food conservation and active packaging, or even for restauration and preservation of cultural artifacts. EOs can act in synergy with other compounds, organic and synthetic as well, when employed in different complex formulations. This review will illustrate the employment of EOs in different applications based on some of the most recent reports in a systematic and comprehensive, though not exhaustive, manner. Some critical assessments will also be included, as well as some perspectives in this regard. Full article

Consumers are looking for safer and more natural food options that are produced through natural methods without using synthetic preservatives. They also desire extended shelf life for their food products. Several medicinal and aromatic plants species combine food, spice, aromatic, and medicinal recognized attributes. The essential oils from these plants contain a unique mixture of compounds specific to each plant, showing notable antioxidant and antimicrobial properties. Essential oils are used widely as they are environmentally friendly, non-toxic, and biodegradable substitutes for harsh chemical preservatives. Thyme and clove are aromatic plants commonly used in traditional gastronomy, particularly in meat-based recipes. The preservation effects of these essential oils on fresh meat have not been widely studied. Therefore, the aim of this study is to review the use of thyme and clove essential oils in meat preservation, with particular emphasis on their antioxidant properties to mitigate lipid and protein oxidation. Different strategies have been used to boost the effects of essential oils in foods, which include mixtures of essential oils, encapsulation and nanoemulsification techniques, with or without edible coatings. The final objective is to promote the wide use of essential oils for meat preservation, eventually in combination with other innovative approaches. Full article

The genus Phagnalon Cass. (Asteraceae) is composed of widely distributed species and most of them, due to the medicinal properties they possess, are widely used in folk medicine but also as spices in the culinary field. The polar and non-polar extracts, as well as the complex mixtures of their essential oils, from several Phagnalon species and ssp., have shown antibiotic, antiviral, cytotoxic, and several other biological properties. In this work, the chemical composition and the antimicrobial, cytotoxic, and antioxidant properties of the Jordan accession of Phagnalon sinaicum Bornm. & Kneuck. essential oil (EO), an extremely rare plant that grows in ravines in the Middle East, were investigated. The EO, analyzed by GC-MS, was found to be rich in terpenoid compounds, and, in particular, in oxygenated monoterpenes, with the main compound being artemisia ketone (22.3%), followed by α-thujone (17.7%), and santolin alcohol (14.8%). The EO had good antimicrobial activity, especially against Escherichia coli Gram-negative bacterium (3 mg/mL MIC values) and was also effective in counteracting in vitro biofilm formation. Furthermore, this EO showed low cytotoxicity against immortalized human keratinocytes lines, but had good antioxidant activity on the same eukaryotic cellular models. Full article

This study investigated the sensory characteristics and overall acceptability of turmeric- and black-pepper-enriched ice creams. For this purpose, a control sample (C) and a series of flavoured ice creams were prepared as follows: samples with 0.5%, 1.0%, and 2.0% of turmeric powder (T0, T1, and T2), and samples with a mixture of turmeric (0.5%, 1.0%, and 2.0%), and 0.02% of black pepper (T0p, T1p, and T2p). Participants (n = 103) were asked to rate the acceptability of the ice creams using a nine-point hedonic scale, the liking of attributes by a five-point scale, the evaluation of attributes intensity by a just-about-right (JAR) scale, and attribute characterisation through a CATA test. They were also asked about their purchase and consumption intention of prepared ice cream samples. The addition of turmeric powder significantly (p < 0.05) affected the sensory properties of the ice cream, whereas no correlation was found between the addition of black pepper and consumers’ ratings of the evaluated samples. According to the results, besides the control sample, the ice cream with 0.5% of turmeric powder and 0.02% black pepper (T0p) had the most desired attributes and the highest score for overall liking (6.94). In conclusion, these valuable spices could be used in the production of ice cream with potential functional properties. Full article

Goats are an excellent animal model for research on some physiological and pathophysiological processes in humans. The search for supplements that prevent homeostasis disorders and strengthen the immune system is necessary to reduce the risk of many diseases in both humans and animals. The aim of the study was to analyze the effect of supplementation with a mixture of dried extracts of Curcuma longa and Rosmarinus officinalis on the expression of acute-phase protein (SAA, HP, CRP, LALBA, AGP, CP, FGA, FGB, and FGG), cathelicidin (BAC5, BAC7.5, BAC3.4, MAP28, MAP34, and HEPC), beta-defensin-1 (GBD1, DEFB1), and beta-defensin-2, and cytolytic protein (LIZ and LF) genes in the livers of young castrated bucks of the Polish White Improved breed. The higher expression of LF in the control group suggests that it is important for the first line of hepatic immune defense and its expression is downregulated by the mixture of turmeric and rosemary extracts; thus, the spice–herb mixture mutes its activity. The lower expression of FGB and the higher expression of BAC5 genes in the livers of healthy, young castrated bucks who were administered the supplement suggest the silencing effects of the mixture on the acute-phase response and the stimulating effect on the antimicrobial activity of the immune system. Full article

Natural products such as domestic herbal drugs which are easily accessible and cost-effective can be used as a complementary treatment in mild and moderate COVID-19 cases. This study aimed to detect and describe the efficiency of phenolics detected in the galangal–cinnamon mixture in the inhibition of SARS-CoV-2’s different protein targets. The potential antiviral effect of galangal–cinnamon aqueous extract (GCAE) against Low Pathogenic HCoV-229E was assessed using cytopathic effect inhibition assay and the crystal violet method. Low Pathogenic HCoV-229E was used as it is safer for in vitro laboratory experimentation and due to the conformation and the binding pockets similarity between HCoV-229E and SARS-CoV-2 M^Pro. The GCAE showed a significant antiviral effect against HCoV-229E (IC₅₀ 15.083 µg/mL). Twelve phenolic compounds were detected in the extract with ellagic, cinnamic, and gallic acids being the major identified phenolic acids, while rutin was the major identified flavonoid glycoside. Quantum-chemical calculations were made to find molecular properties using the DFT/B3LYP method with 6-311++G(2d,2p) basis set. Quantum-chemical values such as EHOMO, ELUMO, energy gap, ionization potential, chemical hardness, softness, and electronegativity values were calculated and discussed. Phenolic compounds detected by HPLC-DAD-UV in the GCAE were docked into the active site of 3 HCoV-229E targets (PDB IDs. 2ZU2, 6U7G, 7VN9, and 6WTT) to find the potential inhibitors that block the Coronavirus infection pathways from quantum and docking data for these compounds. There are good adaptations between the theoretical and experimental results showing that rutin has the highest activity against Low Pathogenic HCoV-229E in the GCAE extract. Full article

Nutmeg is a popular spice often used in ground form, which makes it highly susceptible to food fraud. Therefore, the aim of the present study was to detect adulteration of ground nutmeg with nutmeg shell via Fourier transform near-infrared (FT-NIR) spectroscopy. For this purpose, 36 authentic nutmeg samples and 10 nutmeg shell samples were analyzed pure and in mixtures with up to 50% shell content. The spectra plot as well as a principal component analysis showed a clear separation trend as a function of shell content. A support vector machine regression used for shell content prediction achieved an R² of 0.944 in the range of 0–10%. The limit of detection of the prediction model was estimated to be 1.5% nutmeg shell. Based on random sub-sampling, the likelihood was found to be 2% that a pure nutmeg sample is predicted with a nutmeg shell content of >1%. The results confirm the suitability of FT-NIR spectroscopy for rapid detection and quantitation of the shell content in ground nutmeg. Full article

This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O₂ modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the Ras El-Hanout blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O₂ MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O₂ MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with Ras El-Hanout being the most positively perceived by the panelists. Marination also inhibited the pathogen Campylobacter jejuni, thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O₂ MAP combined with the Ras El-Hanout spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses. Full article

Helichrysum italicum (Roth) G. Don., immortelle, is a plant species used in ethnomedicine and the food industry as a spice added to food, beverages, and bakery products. It has been shown to possess various biological activities, such as antioxidant and antibacterial activity, making it useful as a natural preservative. We investigated the phytochemical profile and biological activity of H. italicum essential oils from wild-grown plant material collected from natural habitats in the Republic of Croatia and Bosnia and Herzegovina. Using high-resolution scanning electron microscopy (SEM), a visual investigation of plant organs (stem, leaf, and flower) was performed, confirming the presence of essential oil reservoirs on the surface of all examined plant organs. Essential oils were isolated by hydrodistillation in the Clevenger apparatus. The chemical composition of the essential oils was determined using the GC-MS analytical technique. Cytotoxic activity tests were performed in vitro on three cell lines: skin (fibroblast), lung, and breast cancer. Using statistical tools, the synergistic and selective effects of H. italicum essential oil on healthy and tumor cells were correlated to chemical composition and cytotoxic activity. The synergistic and antagonistic effects of H. italicum essential oil’s individual components were simulated by testing pure compounds and their mixture of cytotoxic activity on fibroblasts and breast cancer cells. The results confirm that essential oil’s biological activity is much greater than the sum of the effects of its components. The present data are novel contributions to the body of knowledge on the biological activity of this species used in the food industry. Full article

Olive pomace oil is obtained when a mixture of olive pomace and residual water is subjected to a second centrifugation. This oil has small amounts of phenolic and volatile compounds compared with extra-virgin olive oil. This study aimed to promote the aromatization of olive pomace oil with rosemary and basil using ultrasound-assisted maceration (UAM) to increase its bioactive potential. For each spice, the ultrasound operating conditions (amplitude, temperature, and extraction time) were optimized through central composite designs. Free fatty acids, peroxide value, volatile compounds, specific extinction coefficients, fatty acids, total phenolic compounds, antioxidant capacity, polar compounds, and oxidative stability were determined. After obtaining the optimal maceration conditions assisted by ultrasound, pomace oils flavored with rosemary and basil were compared to pure olive pomace oil. Quality parameters and fatty acids showed no significant difference after UAM. Rosemary aromatization by UAM resulted in a 19.2-fold increase in total phenolic compounds and a 6-fold increase in antioxidant capacity, in addition to providing the most significant increase in oxidative stability. Given this, aromatization by ultrasound-assisted maceration is an efficient method to increase, in a short time, the bioactive potential of olive pomace oil. Full article

This study aimed to develop a Halloumi cheese using cow’s milk and fortify it with garlic and pepper to evaluate its physicochemical, microbiological, and sensory properties. The developed Halloumi cheese showed a significant increase (p < 0.05) in its total solids, protein, fat, and ash contents, and a significant decrease (p < 0.05) in moisture and pH during a 35-day storage period. The textural properties of the cheese were significantly affected (p < 0.05) by the storage period. The microbiological shelf life of the Halloumi cheese was 21 days in refrigerated conditions. In sensory evaluation, the cheese fortified with the spice powder mixture received higher consumer acceptance than nonfortified Halloumi cheese. Full article