Search Results (1,307)

Acrylamide, classified as a human carcinogen, forms mainly through the Maillard reaction between free asparagine and reducing sugars during baking. Wheat-based products are a major dietary source, and sulphur deficiency in soils can drastically increase asparagine levels in grain. This study evaluated a sustainable strategy to reduce acrylamide formation by cultivating wheat under sulphur fertilization across four sites in Northern Greece. Grain was milled and processed into bread, biscuits, and breadsticks, which were analysed for physicochemical and sensory attributes. Results showed 31–70% reductions in asparagine, while maintaining product quality and demonstrating strong market potential for safer bakery products. Full article

Tea plants are frequently threatened by insect pests, resulting in substantial yield and quality losses. Methyl jasmonate (MeJA) is a key defense signaling molecule in plants; however, its integrated effects on tea plant growth, resistance, and quality-related traits remain poorly understood. In this study, field experiments were conducted to evaluate the effects of exogenous MeJA at different concentration (0.02–20 mM) on growth traits, quality components, and resistance to the tea green leafhopper and tea orange gall mite in Camellia sinensis ‘Zhongcha 108’, and transcriptome analysis was further integrated to elucidate the underlying molecular mechanisms. The results showed that appropriate MeJA concentrations (0.2–2 mM) significantly optimized bud morphology, characterized by shortened internodes, thicker stems, and reduced leaf insertion angles. Importantly, these treatments did not significantly alter the measured quality-related biochemical components, such as free amino acids and soluble sugars, within the evaluated time frame. Collectively, this study provides the first field-based evidence defining an effective MeJA concentration window that balances pest resistance induction, growth modulation, and processing suitability for flat-type green tea, offering practical guidance for the rational application of MeJA in tea plantation management. Full article

This study investigated the effects of germination on gamma-aminobutyric acid (GABA), free sugars, organic acids, polyphenols, protein content, and antioxidant activity in six legumes (mung beans, Dobrudzha beans, white beans, brown lentils, red lentils and chickpeas). Seeds were germinated for 5 days at room temperature, with or without an initial freezing pretreatment at −18 °C for 20 h. Daily analysis revealed significant increases in GABA across all legumes, especially chickpeas, which showed an 18-fold rise to 210.5 mg/100 g dry weight (DW), alongside elevated glutamate decarboxylase activity. Total polyphenols increased 3.4-fold in white beans and chickpeas by day five. Antioxidant activity (ORAC) rose in parallel, reaching 123.8 and 83.3 µmol TE/g DW in germinated white beans and chickpeas, compared to 68.4 and 45.4 µmol TE/g DW in non-germinated controls. While protein content remained stable, levels of free sugars (notably maltose) increased during germination. Organic acids rose across all samples as well, with quinic acid being the most abundant and showing the sharpest increase. Initial freezing had a clear effect on enhancing GABA accumulation compared to non-treated seeds, but generally exerted neutral effects on other bioactive components. Overall, germination triggered biochemical transformations in seeds, enriching them with bioactive compounds and enhancing their nutritional and functional properties, with chickpeas emerging as a particularly rich source of GABA, polyphenols, and organic acids, supporting their potential in functional food development. Full article

Microbial fermentation is an important means to enhance the nutrition and functionality of food, and soybean fermentation has a long history and a wide variety of products. This study systematically compared the effects of fermentation and post-ripening processes of Bacillus subtilis natto JLCC513 on the nutritional components, active substances, and sensory characteristics of soybeans. The experimental results showed that, in terms of basic nutrition, fermentation led to a significant decrease in fat and reducing sugar content, followed by an initial increase and then a decrease in total protein content. In contrast, water-soluble protein continued to increase, and the total amount of free amino acids surged. The active nutritional indicators before and after soybean fermentation showed that nattokinase activity continued to increase during fermentation and post-ripening. At the same time, the number of viable bacteria decreased slightly during post-ripening. The increase in the proportion of easily absorbed aglycone-type isoflavones before and after soybean fermentation is accompanied by a sustained increase in vitamin K2 and gamma aminobutyric acid (GABA) content. In terms of sensory quality, color-difference analysis shows a decrease in brightness (L value) and an increase in redness (a value), resulting in the characteristic yellow-brown color of natto. In terms of texture characteristics, the hardness decreases, while the viscosity and elasticity are significantly enhanced. Through GC-IMS analysis of volatile aromas during soybean fermentation and post-ripening, it was found that esters (such as ethyl acetate) and pyrazines (such as 2,3-dimethylpyrazine) increased, and the product flavor shifted from grassy to fruity and nutty. In summary, natto bacteria enhance the digestibility, nutritional value, and sensory acceptance of soybeans through enzymatic hydrolysis and metabolic transformation. The post-ripening stage plays a key role in flavor maturation and further accumulation of active ingredients. Full article

Cut flowers of Matthiola incana ‘Mera’ are widely used in floristics but because of wilting, premature leaf yellowing, and flower/inflorescence drying their ornamental value quickly drops. The postharvest performance of this valuable cut flower in terms of symptoms of wilting, relative water content (RWC), carbohydrate content, enzyme activity, and free proline content was studied in relation to the different preservative added to the vases with flowers. The tested preservatives were based on two biocides: 200 mg/L 8-hydroxyquinoline citrate (8-HQC) and nanosilver (NS) in two concentrations, 1 and 5 mg/L, with the addition of 2% sucrose (S). Control inflorescences were kept in distilled water alone. The above preservatives did not prolong vase life, but, on the contrary, decreased it, so flowers placed in distilled water lasted the longest. The contents of both total soluble and reducing sugars increased during flower senescence, reaching the highest level in flowers held in the solution of 5 mg/L NS plus 2% S. Similarly, the content of free proline increased, especially in flowers held in the 8-HQC with 2% S (standard preservative). The contents of hydrogen peroxide (H₂O₂) varied in flowers from different solutions; however, they kept increasing during senescence in flowers from all the treatments. The highest activity of the antioxidative enzymes was found in flowers placed in water. Full article

One of the global challenges is the deficit of food. Food production is highly dependent on the productivity of agricultural plants used by humans and livestock. Various chemical and natural compounds are used to stimulate plant growth and increase their resistance to stress. The aim of our study was to analyze the chemical composition of extracts of the most common Ural tinder fungi and their effect on the early stages of wheat growth. Water–alcohol extracts from five wood-destroying fungi contained biologically active compounds (BACs), such as phenolics, free amino acids and reducing sugars. F. pinicola was characterized by the smallest amount of extracted substances. F. fomentarius has the largest amount of phenolic compounds and sugars, and I. obliquus had the highest concentration of free amino acids. Qualitative analysis revealed alkaloids in P. betulinus, and anthraquinones in F. fomentarius. Saponins were found in all tested species, except F. fomentarius. The extracts stimulated the early stages of wheat development at concentrations of 1.0–0.2 g of fungal biomass per liter. Seed germination rate was comparable to the control samples or exceeded it, and the length of roots and shoots increased. Thus, extracts from fruiting bodies of studied fungi can be recommended for priming wheat seeds, and for biotechnological cultivation. Full article

Poly(acrylic acid)/polyvinylpyrrolidone (PAA/PVP) hydrogen-bonded complexes are of growing interest as functional materials for biomedical applications. However, the influence of polyhydroxyl additives, such as polyols and sugars, on complex formation and material performance remains insufficiently understood. This study aimed to elucidate how polyhydroxyl compounds affect the physical properties of PAA/PVP complexes. Dried PAA films were brought into contact with aqueous PVP solutions containing various additives (glycerol, sugar alcohols, or sugars), and the resulting hydrogels were dried to form films. Their swelling behavior in water and PBS, thermal stability, and mechanical properties were comparatively evaluated. Sugar alcohols markedly improved swelling and flexibility, whereas sugars showed limited effects. Glucitol exhibited intermediate performance due to a high tendency toward intramolecular hydrogen bonding in aqueous media. Mechanistic analysis suggested that sugar alcohols act in a chaperone-like manner during complex formation, promoting microphase-separated structures composed of hydrogen-bonded domains and free segment regions. These findings provide new molecular insight into designing PAA/PVP-based materials with additives for biomedical applications. Full article

This study investigates the potential of tsipouro liquid waste (TLW) as a sustainable substrate for cultivating the edible–medicinal mushroom Hericium erinaceus under static liquid fermentation. TLW naturally contains high glycerol levels and significant quantities of phenolic compounds; therefore, five media (0–50% v/v TLW) with varying phenolic concentrations and a standard initial glycerol level (~20 g/L) were prepared to simulate TLW-type substrates. Throughout fermentation, physicochemical parameters in the culture medium (pH, electrical conductivity, total sugars, free amino nitrogen, proteins, laccase activity, total phenolics, ethanol, glycerol) and biomass composition (intracellular polysaccharides, proteins, lipids, phenolic compounds, flavonoids, triterpenoids, antioxidant activity) were determined. Results showed that increasing TLW concentration enhanced biomass production and bioactive metabolite accumulation. The highest dry biomass (22.8 g/L) and protein (4.06 g/L) content were obtained in 50% v/v TLW, while maximum polysaccharides (6.8 g/L) occurred in 17% v/v TLW. Fungal growth led to a reduction of up to 74% in total phenolic content, indicating simultaneous bioremediation potential. Fruiting body formation—rare and uncommon in liquid cultures—occurred at the end of fermentation period. Fruiting bodies contained higher protein (24.5% w/w) and total phenolic compounds (13.36 mg GAE/g), whereas mycelium accumulated more polysaccharides (49% w/w). This study demonstrates that TLW can serve as a cost-effective, ecofriendly medium for producing high-value H. erinaceus biomass and bioactive metabolites, supporting circular bioeconomy applications in the alcoholic beverage sector. Full article

Wet coffee pulp residues (WCPRs) are typically underutilized, and their accumulation increases alongside coffee production, generating significant environmental impacts. This study proposes a sustainable valorization approach through hydrothermal treatment followed by membrane filtration for the production of xylooligosaccharides (XOSs). Extractive-free WCPR contained 35.4% structural carbohydrates (20.4% cellulose and 15.0% hemicellulose) and 27.0% lignin. Hydrothermal treatments (180 °C, 3 °C min⁻¹, 15–60 min) were performed with and without citric acid as an organic catalyst. The acid-assisted treatment (T4) enhanced hemicellulose depolymerization and xylose release (16 g·kg⁻¹ dry biomass), whereas milder, non-acidic conditions (T3) promoted the selective formation and recovery of short-chain XOS, reaching cumulative biomass-normalized yields of up to 14 g·kg⁻¹ of xylobiose (X2) and 9 g·kg⁻¹ of xylotriose (X3). Subsequent membrane processing (UF–DF–NF) enabled progressive purification and enrichment of XOS fractions. Diafiltration was identified as the main step governing XOS enrichment, whereas nanofiltration primarily refined separation by directing monomeric sugars to the permeate rather than substantially increasing XOS yields. Additionally, Multiple Factor Analysis (MFA) integrated process and compositional variables, explaining 79.6% of the total variance. Dimension 1 represented process intensity and xylose transport, while Dimension 2 reflected molecular-weight-driven XOS fractionation. The acid-assisted process (T4) exhibited a distinct multivariate signature, characterized by enhanced carbohydrate mobilization and improved XOS recovery with reduced dependence on dilution. Overall, coupling hydrothermal pretreatment with membrane fractionation proved to be an efficient, and environmentally friendly strategy for coffee by-product valorization, consistent with hemicellulose-first biorefinery models and the principles of the circular bioeconomy. Full article

Fu brick tea (FBT) develops its characteristic qualities through fermentation, yet how variation in the chemical composition of raw dark tea (RDT) is associated with microbial succession and final tea quality remains unclear. In this study, three grades of RDT (premium-grade (1M), first-grade (2M), and second-grade (3M)) were processed into FBT under identical conditions to examine the relationship between initial composition, microbial community structure, and sensory attributes. Results revealed that high-grade RDTs (1M) contained higher levels of water extracts (WE, 36.35 ± 0.14 (%), p < 0.05), total polyphenols (TP, 14.93 ± 0.19 (%), p < 0.05), and free amino acids (FAA, 2.90 ± 0.03 (%), p < 0.05), promoting Aspergillus (96.06% in C1M, compared with 66.43% in C2M and 55.01% in C3M) dominance and resulting in brighter liquor with enhanced body and smoothness. Correlation analyses demonstrated a coherent sequence from substrate composition to microbial assembly and then to quality-related chemistry. WE, TP, and FAA were positively correlated with Aspergillus abundance and body and smoothness (p < 0.05), whereas soluble sugars correlated with Rhodotorula and sweetness (p < 0.05). These findings support a substrate-mediated association framework in which the chemical composition of RDT is closely aligned with microbial community structure and sensory differentiation during FBT fermentation, providing a scientific basis for raw material grading and fermentation management in dark tea production. Full article

Camellia oleifera oil (CO) is an important edible oil with excellent nutritional value. Recently, there has been an increasing market demand for oils with distinct flavor profiles. However, the formation mechanisms of characteristic aromas in CO remain unclear. Therefore, this study investigated the effects of roasting (170 °C, 0–30 min) on free amino acids, soluble sugars, and volatile components in camellia seeds and the corresponding oils. To further elucidate the generation mechanisms of flavor compounds in CO, reaction systems simulating the Maillard reaction and lipid oxidation were constructed. The results show strong correlations between volatile compounds and both soluble sugars and free amino acids during roasting. The key flavor precursors identified included arginine, glutamic acid, glycine, histidine, leucine, phenylalanine, and lysine, as well as sucrose and glucose. The simulated systems indicated that the flavor compounds in CO were mainly derived from the Maillard reaction and lipid oxidation, with significant interactions enhancing its unique flavor. This study potentially provides scientific guidance for the production and flavor control of fragrant CO. Full article

Background/Objectives: Recent reports on the co-occurrence of allergies and endometriosis have provided grounds for expanding research in this area, suggesting that diagnostics should be extended to women with endometriosis. However, numerous studies on nutrients and antioxidants do not specify the type of diet that supports the treatment process. In our review, we focus on the types of food elimination and dietary approaches that have been used. Methods: This systematic review was conducted according to the PRISMA guidelines. We searched the EMBASE, PUBMED and SCOPUS databases, as well as the bibliographies of research papers and reviews, including the latest reports from June 2025. The search keywords were “endometriosis” and “type of diet”, “nutrition”, “food products”, “nutrients”, “elimination diet”, and “allergies”. Results: Excluding coexisting allergies and introducing an anti-inflammatory diet low in animal products, limiting butter and margarine, and eliminating fried foods and refined simple sugars may be the best solution to help treat endometriosis. Conclusions: Personalised nutritional counselling for patients with endometriosis is particularly helpful and necessary, as there is no single elimination diet that can be recommended for all patients with endometriosis. The first step should be an anti-inflammatory diet, such as the Mediterranean diet or the MIND diet (Mediterranean-DASH diet intervention for neurological delay), followed by more in-depth allergy screening. The phenotypic diversity of this group of patients may require the use of a low-FODMAP (fermentable oligo-, di-, monosaccharides and polyols), low-nickel, gluten-free or other elimination diet. Full article

Background: Post-harvest losses in bananas, particularly due to diseases such as anthracnose and stem-end rot, significantly limit their storage life and marketability. Developing effective and non-toxic treatments to prolong the shelf life of fruits while maintaining quality is crucial inenabling long-distance transport and facilitating exports. Methods: The most popular and commercial banana variety, ‘Grand Naine’, was treated with a proprietary secondary metabolite-based formulation (this refers to a solution containing natural compounds produced by living organisms, which are not directly involved in growth but can influence various biological processes, such as antimicrobial activity) and stored under cold conditions at 13 °C, using vacuum packaging (a method where air is removed from the packaging to reduce spoilage and prolong freshness). Untreated fruits were considered as controls, meaning that they were not subjected to the treatment and served as a baseline for comparison. Shelf life-related parameters such as ethylene production (a plant hormone responsible for triggering fruit ripening), ACC oxidase activity (an enzyme central to ethylene synthesis), respiration rate (the rate at which fruit consumes oxygen and produces carbon dioxide), firmness, total soluble solids (TSS; measures the sugar content in fruit), acidity, and metabolic composition were assessed, including indices of susceptibility to disease. These measurements were taken at regular intervals for both treated and control fruits. Results: Secondary metabolite-treated bananas maintained quality for 45 days, staying free from anthracnose and stem-end rot. Control fruits showed over-ripening and an 11.6% percent disease index (PDI). Treated fruits had lower ethylene production (7.80 μg/kg/s vs. 10.03 μg/kg/s in controls), reduced ACC oxidase activity, and a slower respiration rate, delaying ripening. They also had greater firmness (1.45 kg/cm²), optimal TSS (13.5 °Brix), balanced acidity (0.58%), and increased flavonoid and antioxidant levels compared to controls. Conclusions: Secondary metabolite-based treatment, combined with cold storage and vacuum packaging, extended banana shelf life to 45 days, minimized disease, and preserved fruit quality. This approach substantially reduced post-harvest losses, demonstrating export potential through extended storage. Full article

Screening of suitable yeast strains is essential for high-quality fruit wine production. In this study, twelve Saccharomyces and non-Saccharomyces yeasts were evaluated for their performance in fermenting peach wines. Results showed that all strains completed alcoholic fermentation and produced ethanol levels within the typical range for fruit wines. Saccharomyces strains had higher ethanol production ability. Non-Saccharomyces yeast-fermented peach wines showed higher sugar-free extract and acidity. Fermentation by different yeast strains resulted in diverse characteristics of phenolic and volatile profiles in peach wines. The peach wine fermented by S. cerevisiae strain EC1118 was characterized by improved color parameters and higher antioxidant capacity. The non-Saccharomyces yeasts tended to produce more esters than alcohols. The Saccharomyces strains favored the production of alcohols more than esters. P. fermentans 33372 yielded a higher level of ethyl esters. I. orientalis 31129 produced higher levels of isoeugenol, linalool, and β-damascenone. Overall, non-Saccharomyces yeast strains appeared more promising for use on their own or in co-fermentation with S. cerevisiae strains to produce peach wines with a higher level of volatile organic compounds. Full article

The free-living infective juveniles of entomopathogenic nematodes (EPNs) are critical biological control agents against insect pests. The field efficacy of EPNs is largely determined by their tolerance to low-humidity stress, a trait closely linked to the mobilization of their energy reserves. This study aims to investigate how varying levels of humidity stress influence energy reserve dynamics in two EPNs, Steinernema kraussei 0657L and Heterorhabditis brevicaudis 0641TY, and their relationship with the survival rate and pathogenicity. The results demonstrated that lipids were the predominant energy reserve, followed by proteins and sugars. Notably, neutral lipid constituted approximately 3% of the total lipid content. Among sugars, soluble sugar levels were the highest, followed by glycogen and trehalose. Exposure to low-humidity stress resulted in increased levels of protein, total lipid, glycogen, and trehalose in nematodes. These increases were more pronounced in S. kraussei 0657L, a highly drought-resistant strain, compared to H. brevicaudis 0641TY. Furthermore, the accumulation of protein, total lipid, and trehalose was negatively correlated with survival rate and pathogenicity. However, positive correlations were observed between trehalose and both total lipids and soluble sugars. Furthermore, transcriptome analysis revealed that under low-humidity stress, S. kraussei 0657L exhibited an enrichment of differentially expressed genes (DEGs) involved in glycolysis/gluconeogenesis, fatty acid metabolism, and glycerophospholipid metabolism pathways. This indicates that S. kraussei 0657L regulated energy metabolism to adapt to low-humidity stress. These findings provide insights into the mechanisms underlying drought resistance in EPNs and offer an experimental basis for their application in arid environments. Full article